Catching You All Up

So it's been an awkwardly long time since I posted here on my little ol' personal blog. I continue to attribute that to the joy I'm finding in being both Editor-In-Chief and a Blogger over at The Green Room Blog. If you ever want to read some really inspiring posts by artists trying to make their way in the showbiz industry, you have to check it out.

But enough about that, over here it's all about me. Hah! Things have been going really well lately. I'm just coming off of working on a fabulous show this summer, where I got my Equity card (a big deal for you non-actor civilians); Dan just got hired as an assistant at a busy NYC casting office (can I get a "woo hoo" for health insurance?!?), and we celebrated our second wedding anniversary just last night. So yeah, other than the super long hours that Dan is working, I have no complaints. I mean, I'd love to book another acting job ASAP, but that will come. I'm not worried.

And although I'm always sad about summer ending (god, I hate winter), I am excited about heading into the holiday season, which really begins for us with our October anniversary, I suppose. Next up: pumpkin picking and choosing a Halloween costume :)

So now you're caught up on all the big changes in our lives of late. I hope you forgive my absence. I do want to leave you with a gem of a picture from my show this summer, just because the costume is so out of character for me:

Yes, those were actual S.W.A.T. team uniforms. The costume shop had to take mine in from every possible direction. I guess they're not used to small people being on S.W.A.T teams, huh? :)

Fall flavors

In honor of the changing seasons, I made the most wonderful fall pastries ever today: the pumpkin scone.

It's a Starbucks knock-off recipe that I found online after having my first ever pumpkin scone last week. Since I don't want to literally eat myself out of house and home, I figured I should make my own because I can't stop craving them.

I have included the recipe below because you should really make them. They're delicious and are such a fabulous way to incorporate some delicious fall flavors into your day. Each bite is bursting with cinnamon, nutmeg, cloves, ginger, and pumpkin undertones, plus there's lots of yummy icing.

Note to all: These are not diet food.

Unless you eat one and nothing else all day, I guess.

The recipe is as follows:

Starbucks Pumpkin Scones Recipe #214051

These are great for the holidays...or any other time of the year. Recipe origially submiited at icollectcookbooks.com by Rachel-Snachel

30 min | 15 min prep

6 scones

Scones

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

Powderered Sugar Glaze

• 1 cup and 1 tablespoon powdered sugar
• 2 tablespoons whole milk

Spiced Glaze

• 1 cup and 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

1. TO MAKE THE SCONES:.
2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. TO MAKE THE PLAIN GLAZE:.
8. Mix the powdered sugar and 2 tbsp milk together until smooth.
9. When scones are cool, use a brush to paint plain glaze over the top of each scone.
10. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

I only baked them for 12 minutes and they were just right. And I ended up with a ton of extra spiced glaze, so you could definitely reduce that if you wanted to put the effort in.

Happy fall!