Scottso Does London

We had another visitor 2 weeks ago, Scott.

That’s him at the Crypt of St. Martin.

Anyway, back to our weekend. We did a lot in 4 days.

He showed up with presents for us!!

Velveeta for Jon and paydays for me!!

First we went to Jon’s favorite Chinese restaurant near Baker Street for dinner on Thursday.

Then we went to Jon’s favorite dim sum restaurant in Chinatown for lunch on Friday.

I’m not sure if Scott isn’t enjoying himself, hates the Christmas Crown Jon got him or I just caught him at a bad moment.

After lunch we checked out the fountain at Trafalgar Square.

 

On Saturday the boys went to an Arsenal game while I cooked and baked for the Ugly Christmas Sweater party were were going to Saturday night.

How ugly are our sweaters?!  Scott definitely had the ugliest one there!

On Sunday we walked around London a little more.

Stopping at Westminster Abbey.

And Buckingham Palace.

We got dinner at another one of Jon’s favorite Thai restaurants (do you see a theme happening?!) and then Scott headed back to NY on Monday morning.

Such a great weekend!  I hope you enjoyed it Scott!

Last Can of Pumpkin Used

My friend Jamie sent me a pumpkin recipe and I tried it out last week.  It’s from a blog called Two Peas and Their Pod.  It was very simple to make and tasted delicious!  I didn’t use the nutella or ginger from the original recipe.

No more cans of pumpkin left.  =(

Thanks for the recipe Jamie!

It’s Pumpkin Time!!

We raided Whole Foods for Libby’s pumpkin.  Even though they are a little more expensive here than at home (they are imported) we had to buy a couple of cans. The Americans scoop them up so fast so it’s hard to find. Once I had the cans in my hands I started to google for pumpkin recipes.
I decided on a pumpkin muffin recipe (with some changes) from An American Girl In Chelsea.

Pumpkin Muffins Recipe: 

Ingredients:
1 1/2 cups white sugar (I used 1 1/2 cups splenda granulated)
1/2 cup vegetable oil
2 eggs
1/3 cup water
1 3/4 cups all purpose flour
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 cup canned pumpkin puree (Available at Waitrose, Whole Foods, and Partridges).

Preheat oven to 200 C and line muffin tray (didn’t have a muffin tray so I made a cake)

1.  In an electric mixer bowl, beat the sugar, oil, eggs, and water until combined
2.  Sift into this mixture the flour and spices
3.  Mix until moistened
4.  Stir in pumpkin
5.  Spoon batter into muffin tray
6.  Bake at 200 C until wooden toothpick inserted into the center comes out clean (15-17 minutes for large muffins; 10-14 minutes for smaller muffins)

This recipe usually makes about 2 dozen muffins.

My cake came out delicious!  It would be great with cool whip on top but I can’t find that here.  It would be great with a creamcheese icing but I’m too lazy.  I’ve eaten it alone and with ice cream on top.  Both equally satisfying.

Chocolate Chip Cookies (UK Version)

We have been looking in ever food store for cookie dough and been unsuccessful until yesterday when we went to Waitrose for our weekly food shop.  We found this:

Just add water?!?!  Only makes 8 cookies (that’s 1 serving for Jon )?!?! We were skeptical but had to try it out.

Poured the powder (weird) into a bowl.

Add water and mix.

Scoop out onto a tray and put it in the oven for 10 minutes.

Eat the extra cookie “dough”.

Wait, wait, wait and then enjoy.

Our batch only made 6 cookies.

You can taste the different between what we make at home and here but they were edible.  Actually all 6 cookies were gone in about 10 minutes flat.  It might be a record for us. =)

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