When I was a teenager, fall daylight savings time was my favorite non-holiday. It wasn’t my birthday, and it wasn’t Christmas, but I got to sleep an entire extra hour on top of the 11 or so I was probably already sleeping. Spring daylight savings time was the worst. You lose an hour of sleep, you lose an hour dreaming about whatever ball of hotness you were crushing on. (Even at 16–it was Mandy Patinkin.)
As a mother, I hate springing forward and falling back like you can’t imagine. Falling back only means making oatmeal an hour earlier, struggling with naptime that much more, and wanting to bang your head into an alarm clock at night time
Kids don’t get it.
Here’s my idea, America. GET RID OF MOTHER LOVING DAYLIGHT SAVINGS. Do you NEED it to be bright daylight at 6:30am? What’s wrong with it NOT being pitch black at 4:50pm? Do you realize most countries do FINE without this stupid idea? Someone, please, lead me to the scientist/civil engineer/Sonic car hop who thought of this, because I want to punch him in the nuts. Yes, I said HIM, because a woman wouldn’t be so gosh dang DUMB.grrrr.
Thank the sweet, sweet, Baby Jesus I made these. 30 batches, batch 3
adapted from this recipe. This recipe will take you less time to make than it does for Kim K to divorce and athlete.
- 1/3 cup milk
- 1/3 cup molasses
- 1/3 cup sugar
- 1 stick of butter (ice cold and cut into cubes)
- 2 cups AP flour (plus more for kneading and dusting)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 T ground fresh ginger
- 1 t ground ginger
- 1 t ground cinnamon
- 1/4 tsp ground cloves
- 2 tsp instant espresso or coffee (i generally use bustelo)
- 8oz powdered sugar
- 1.5 tbsp meringue powder
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cream of tartar
- 1/4 cup strong as hell, really good coffee or espresso, warm
Preheat oven to 350F. The easiest way to make this is in the food processor. Pulse together all of the dry ingredients (save for espresso powder), and add in the cubed butter and pulse until it starts to look like pebbles. In a measuring cup, combine molasses, milk, and espresso powder, and stir well. Slowly pour into dry mixture while pulsing. Turn out onto floured surface and knead a few times. roll out into a square about 1/2″ thick. Use a square biscuit cutter to cut out squares and then cut into triangles. Bake on a parchment lined cookie sheet for approximately 10 minutes. Let cool completely.
For the glaze,
put all ingredients into a bowl and beat the heck out of it with a mixer; about 5 minutes or until smooth and lovely.
Serve with tea or perhaps a gingerbread latte.
Do you have a favorite scone?
-these are really good, but I love an orange scone
How was your weekend?