{"id":1900,"date":"2013-01-30T06:00:28","date_gmt":"2013-01-30T14:00:28","guid":{"rendered":"http:\/\/sanaeishida.com\/?p=1900"},"modified":"2013-01-29T22:44:24","modified_gmt":"2013-01-30T06:44:24","slug":"smitten-with-deb-strawberry-heart-scones","status":"publish","type":"post","link":"https:\/\/sanaeishida.com\/?p=1900","title":{"rendered":"Smitten with Deb: Strawberry Heart Scones"},"content":{"rendered":"

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Do you remember that movie Julie & Julia<\/a>? It was based on a blog that became a book about a woman (Julie) who worked her way through Julia Child’s first cookbook<\/a>. I feel that I too am working through recipes, but from\u00a0Smitten Kitchen<\/a>\u00a0instead of The Art of French Cooking.\u00a0Maybe they could call the sure-to-be-blockbuster movie Sanae and Deb: a crafty mama tries to bake better<\/em>. Or Smitten with Deb<\/em>. Yes, that has a nice ring to it. I demand that Lucy Liu or one of those girls from Ang Lee movies to play me. It could be a cooking\/martial arts flick for that unexpected twist.<\/p>\n

\"\"<\/a><\/p>\n

I’m still going with the “slap a heart on it” theme this week for Valentine’s and made heart-shaped scones. Deb recommends very ripe, farmer’s market strawberries, but those are not available in January, so I threw in somewhat iffy looking Trader Joe’s berries. Even with the sketchy strawberries, these scones are so amazingly good, I can’t even write about it without salivating.<\/p>\n

\"\"<\/a><\/p>\n

Added bonus: it took 15 minutes to prepare and 15 minutes to bake. Now that’s the kind of recipe I can stand by. They’re a little crumbly on the outside, with pockets of jam-like strawberry goodness inside. I like that they’re not too sweet, yet feel like special treats.<\/p>\n

\"\"<\/a><\/p>\n

I urge you to try baking these using Deb’s recipe<\/a> – she calls them “strawberries and cream biscuits” and that’s probably more apt than “scones”. Either way, you’ll love them, I promise! How does she manage to unerringly come up with fabulous food concoctions? I have a gift certificate to a bookstore and need to go out and get her new cookbook<\/a> asap.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Do you remember that movie Julie & Julia? It was based on a blog that became a book about a woman (Julie) who worked her way through Julia Child’s first cookbook. I feel that I too am working through recipes, but from\u00a0Smitten Kitchen\u00a0instead of The Art of French Cooking.\u00a0Maybe they could call the sure-to-be-blockbuster movie Sanae and Deb: a crafty mama tries to bake better. Or Smitten with Deb. Yes, that has a nice ring to it. I demand that Lucy Liu or one of those girls from Ang Lee movies to play me. It could be a cooking\/martial arts flick for that unexpected twist. I’m still going with the “slap a heart on it” theme this week for Valentine’s and made heart-shaped scones. Deb recommends very ripe, farmer’s market strawberries, but those are not available in January, so I threw in somewhat iffy looking Trader Joe’s berries. Even with the sketchy strawberries, these scones are so amazingly good, I can’t even write about it without salivating. Added bonus: it took 15 minutes to prepare and 15 minutes to bake. Now that’s the kind of recipe I can stand by. They’re a little crumbly on the outside, with pockets of jam-like strawberry goodness inside. I like that they’re not too sweet, yet feel like special treats. I urge you to try baking these using Deb’s recipe – she calls them “strawberries and cream biscuits” and that’s probably more apt than “scones”. Either way, you’ll love them, I promise! How does she manage to unerringly come up with fabulous food concoctions? I have a gift certificate to a bookstore and need to go out and get her new cookbook asap.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[18],"tags":[],"class_list":{"0":"post-1900","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-cooking","7":"entry","8":"has-post-thumbnail"},"_links":{"self":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/1900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1900"}],"version-history":[{"count":15,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/1900\/revisions"}],"predecessor-version":[{"id":1922,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/1900\/revisions\/1922"}],"wp:attachment":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}