Last Thursday was my birthday. It was supposed to be my rest day — a one-day anime marathon while eating my birthday cake.
Cake: nowhere in sight
I remembered, I always celebrate my birthday without buying cakes anymore.
And so I baked a cake for myself, to break the norm. Easter was just around the corner as well so dyeing the batter with pastel colors seemed a good idea. Things went well until I
baked cooked the batter in the rice cooker. Oh yes, you read it right. Rice cooker. Please don’t ask me why. I really don’t know what I was thinking that day.
Want to know the aftermath?
My Birthday slash Easter Cake turned Rainbow Whatever
Why is this happening? How come I can make something good for others but not for myself?
Good thing there’s something like this on my son’s snack box. These are cupcakes packed individually and sold in batches in supermarkets. And there’s only one left. Maybe it’s really for me.
Easter Day came. I was still disappointed with what I did on my birthday. To perk up my mood, I made something easy and foolproof like these Mini Sausage Parmesan Scones.
Scone is my favorite comfort food. It’s also my favorite quick bread recipe because it’s easy to make. I also love the idea that scones can be made in advance. I make large batches then store them in the freezer. And when we feel like eating, I will just pop a few in the oven. You know the best part? It is very versatile. You can add peanuts, fruits, dried foods and even chocolates! I wanted savory scones this time so I added Parmesan cheese and chorizo bits. Yummm!
I will celebrate my birthday with scones from now on.
Why not? ?
Please allow me to share my Road to 47 Kg story and update:
Three years ago after giving birth to my precious son, I started to gain weight rapidly. It was my fault. I loved midnight snacking. At night, when I’m watching or reading, I always go to the kitchen to grab something to eat like chocolates and junk foods. I call this my “Me Time” after a long day of watching over and playing with my son. Due to this habit, I gained a whopping 74 kg (163 lbs). It was my heaviest weight in my entire life.
Last year, one night before my birthday, I woke up catching my breath. My chest hurts and I was like choking. I thought I was having a heart attack. I was so scared! On my birthday I decided to start taking care of myself again. I’m not eating less, but more on leaning towards balanced and healthy eating with occasional cheat days… I don’t want to deprive myself with my favorite desserts haha! Self-deprivation doesn’t work for me.
I limit my calorie intake from 1200 to 1500 with 5 meals per day.
I also started doing HIIT and strength/body weight training at home. Just Dance helped me a lot too.
I lost 15 kg after a year. It was my birthday gift to myself. Though I felt bad because I failed on attaining my goal on my birthday. It was my fault again because I miss my workout schedule and I can’t meet my weekly target most of the time. But I’m halfway there! I’m not yet giving up. Being fit is a long journey and it is not an easy process. As the saying goes: It’s not a diet. It’s a lifestyle change.
Now back to the scones…
- 1 cup + 2 tablespoon (143g) all purpose flour
- 1/2 tablespoon baking powder
- 2 tablespoons (26g) granulated sugar
- 1/8 teaspoon salt
- 3 tablespoons (42g) cold unsalted butter, cut into small cubes
- 1/2 cup (60g) parmesan cheese, grated (not the powder type)
- 1 (approx. 40g) chorizo macao or any sausage, cut into small pieces (add more if you like)
- 125ml (4 ounces) heavy cream
- Preheat oven to 400F. Line baking sheet with parchment paper or foil.
- Mix flour, baking powder, sugar and salt in a bowl with a wired whisk or fork. With your fingers, pastry cutter or fork, rub cold butter into the flour mixture until it resembles coarse crumbs. Stir in parmesan cheese and chorizo bits, mix evenly.
- Add heavy cream and mix with your hands until the dough forms a ball. Transfer the dough to a clean counter or baking sheet. Pat into a 6-inch circle (approximately 1/2-inch thick) and cut into 8 equal wedges. Place scones at least 1 inch apart on the prepared baking sheet.
- Bake for 10 minutes or until lightly golden. My scones started to brown at 8 minutes so watch them carefully at 8 minute mark. Let the scones cool in the baking sheet for a few minutes before serving.
- Make Ahead. Place dough wedges on a plate or baking sheet, cover with cling wrap, and store in the freezer.
- When you're ready to bake, arrange the wedges into a baking sheet while you preheat the oven. Bake for 10 minutes or until lightly golden.