Over the Salt

Mindful choices for healthy and low sodium cooking

Baking madness

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This weekend I’ve made five batches of baking.

  1. CHEESY SCONES
    Two batches of cheesy scones
    Scone recipe (2 cups flour, half cup sugar, one egg, 1ts baking soda, one stick butter, half cup milk)
    Added half a package (1 cup) grated pepper-jack cheese
    Baked at 400 for 18 mins


  1. SULTANA SCONES
    One batch of sultana scones
    Same recipe as above but half a stick more butter for ‘flakiness’
    Used quarter cup regular sugar and quarter cup brown sugar for ‘taste’
    Golden sultana raisons
    Made a dozen 2.5″ scones


  1. SOUTHWESTERN EGG MUFFINS
    Two batches
    A dozen eggs, whipped with cayenne pepper and italian seasoning
    Poured over finely chopped sweet peppers and a large pinch of grated sharp cheddar
    Baked at 375 for 22 minutes in large silicon muffin pan (dozen)
    Delicious with guacamole, served warm



We are set for the week with quick finger food now, savory and sweet.

Author: Ria Loader

Artist, designer, web developer and writer. I work as a Senior Interaction Designer at Microsoft. My passionate hobbies include illustration, cooking, making and writing. I also like to tell stories about my fictional friends - my latest urban fantasy includes Library of Time and Child of Time in both kindle and paperback. I love the alchemy of cooking and the art of making.

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