Caramel Pots de Creme -- Tuesdays with Dorie

Time for Tuesdays with Dorie and I'm actually posting again -- I know, two TWD weeks in a row! Trying to make a comeback here :) Our recipe of the week is for Caramel Pots de Creme, my second attempt making pots de creme (my first one was the chocolate version for TWD -- which turned out lovely). Thank you to Peggy from Peggy the Baker for this pick.


The above photo is before baking, I covered mine in aluminum foil and had to bake for a little longer than the recipe called for, 20 minutes perhaps? It was a while after, but they just weren't setting up for me. Anyway, they looked delicious, the caramel taste was nice, but they were just too custardy / eggy for me this time.

Not sure what happened between me making the TWD chocolate pots de creme and these but after unexpectedly liking those, I was expecting to love these (since I am personally more of a caramel fan than chocolate) but no cigar :( Kids did not like these either, while I remember them loving the chocolate ones. Oh-well. You win some, you lose some. Still was fun to get out my little ramekins and bake something, and the luscious caramel smell in the kitchen was worth it :)

Mini Oatmeal Nutmeg Scones -- Tuesdays with Dorie

Our Tuesdays with Dorie treats of the week are Oatmeal Nutmeg Scones, picked for us to try by Patricia from Life With a Whisk, thank you, Patricia! I love scones and haven't baked anything in so long, so figured this was a great time to jump back in.

I needed a nudge to get back into the kitchen and these were just it, I actually just bought a mini scone pan and hadn't used it yet, so how could I not make these scones?

Above and below are the before and after baking shots, I think I filled the dough in a little too full, but they baked up perfectly. I have to admit I was a little rusty in the recipe reading dept and forgot to add the egg to these, but even without, they taste delicious and have a lovely texture. Even the kids were fans, my five year old just asked for me to make a "frosting" for these, I think he means a glaze, which would be great with these now that he mentioned it...hmmm, back to the kitchen :)