Welcome to Lauren’s Lovely Kitchen
This is the blog space where my daughter Lauren will be sharing her culinary inspiration. Read on to find out more about her passion for all things food-related!
Lauren, this is where you’ll introduce yourself to your readers and share more about why you love to cook. You can talk about what you love most, why you want to share what you create with others, and where you get your inspiration from. We love you and hope you enjoy learning about food, its origins and its possibilities as much as we do. Happy Birthday! Love Mom & Dad
In November of 2020 during a family dinner, Lauren mentioned casually that when she grew up, she wanted to be a cook and share her recipes on the internet. I said, “Oh, you want to be a food blogger!” Not knowing what a food blogger was, I described the idea to Lauren who was immediately hooked on the concept. So I told Lauren, that if she was still interested in food blogging by her 8th birthday, I would set up a food blog for her. Every day since, our family has been hearing about the promised blog, and has observed Lauren’s dedication to food preparation grow!
Now that Lauren’s birthday month has arrived, I’m delivering on my promise, and am setting up her food blog via my website. She’s decided on the name “Lauren’s Lovely Kitchen” which suits her perfectly as she appreciates not just the art of food preparation, but also the beauty of the kitchen, the raw ingredients, and the implements needed to prepare her creations.
Here you’ll get a peek at her culinary journey, beginning typing skills, food photography exploration, farmer’s market trips, and more.
Stay tuned for a biography by Lauren herself and her adventures in the kitchen!
Happy Birthday Lauren!
“It’s around the table and in the preparation of food that we learn about ourselves and about the world.” –Alice Waters
“Meeting Alice Waters was an amazing experience. I loved the way she wrote her book. I was very exited because I had wanted to meet a real chef for a long time so it felt like a dream come true.” –Lauren
“The more you know, the more you can create. There’s no end to imagination in the kitchen.”
— Julia Child
Lemon Scones with Lemon Curd
(Scones adapted from Magnolia Table by Joanna Gaines and Lemon Curd recipe from www.ladybehindthecurtain.com)
Making these scones was an amazing adventure. It was so fun to put in lemon zest instead of orange zest. We also made lemon curd. We picked the meyer lemons from our garden, which is very special. We used the lemon curd for a cheesecake, then I used it for the scones. There was a maple – orange glaze recipe, but I did the lemon curd instead.
I loved getting my hands in the dough. The scones tasted amazing! They looked a little like the scones at our church’s coffee shop Inklings.
What I want for everyone young and old is that if you are afraid of cooking, it is okay if you mess up. Just get up and try again. In cooking you can create. So everyone get cooking!
Prep: 25 minutes | Cook: about 15 minutes | Cool: 5 minutes
- 2 cups all-purpose flour, plus more for forming the scones
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp kosher salt
- 1 large egg
- 3/4 cup sour cream
- 1/2 cup sugar
- 1 teaspoon grated lemon zest
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1-inch cubes and frozen
Lemon Curd Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons grated lemon peel
- 6 tablespoons unsalted butter melted
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, lightly whisk the egg. Whisk in sour cream. Set aside.
In another small bowl, place the sugar and lemon zest. Using the back of a spoon, work the zest into the sugar until well combined. Stir the sugar mixture into the flour mixture. Add the frozen butter and, using a pastry blender, blend until the mixture is pebble-like. Stir in the egg/sour cream mixture until the dough forms a ball (use your hands if it’s easier). Divide the dough in half.
Place one dough portion on a lightly floured surface and press it into a 6-inch round. (It should be about 3/4 to 1 inch thick.) Cut the round into 6 wedges. Arrange the wedges 1 inch apart on the prepared baking sheet. Repeat with the second dough portion.
Bake until golden, 13-15 minutes. Cool on the baking sheet for 5 minutes, then transfer the scones to a wire rack set on a baking sheet.
- In a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended.
- Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
- Transfer to small bowl; cool for 10 minutes.
- Cover and refrigerate until chilled or over night.
- Spread onto scone as desired.
“No one’s born a good cook. You have to learn and practice.” -Samin Nosrat, Author of ‘Salt, Fat, Acid, Heat’
Zucchini Raisin Muffins (adapted from Marthastewart.com)
Some times I bake moms muffins. They are zucchini rasin muffins .I did them for a friend of mines birthday party. They where a big hit. My friend Piper said that they where probable her favourite. So that is a hint for if you ever look on Laurens lovely kitchen. And now I will give you the recipe.
(Recipe typed by mom, adapted from www.marthastewart.com)
- Non-stick cooking spray like coconut oil
- 1 3/4 cups all-purpose flour
- 1/2 cup ground flaxseed
- 1 cup lightly packed brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon coarse sea salt
- 1 teaspoon ground cinnamon
- 1 large ripe banana
- 1 1/2 cups grated zucchini
- 1 1/2 cups raisins (soaked in water for 10 minutes then drained)
- 3/4 cup whole milk or half and half
- 1 large egg, beaten
- 1 teaspoon vanilla
- Pre-heat oven to 350 degrees Farenheit
- Lightly coat muffin cups with cooking spray.
- In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon.
- In separate bowl, whisk egg, milk, and vanilla together. Add zucchini, raisins, and mashed banana. Store together.
- Pour wet ingredients into bowl of dry ingredients and mix batter until dry ingredients are folded in. Do not overmix.
- Divide batter among muffin cups.
- Bake 22 minutes until tops are golden.
- Let muffins cool in the pan on a wire rack.