Buckwheat Bonanza!

Let me just say, I LOVE buckwheat! Love it!! It adds a slightly more crumbly texture to things but I think the flavor is sublime. This week I made two desserts with buckwheat flour and I am about to make some pancakes today. mmmmm... I also want to try mixing buckwheat something with a strong cheese ala French style (they love buckwheat apparently). Any suggestions?

Dessert 1: Martha's Oatmeal Dried Apricot Cookies with White Chocolate Chips:

My mom got me a Kitchen Aid Mixer for an early wedding present in yellow (my favorite color!) and it is divine. I ADORE IT!! (overly effusive eclaimation points necessary to describe my love) I was so excited to use it and then I found this amazing cookie recipe on Food Gawker (go there now!)

Here is the recipe link from The Bitten Word and adapted from Martha Stewart. I thought this was a great cookie - very light sweet flavor. Kris and I ate them like there was no tomorrow - which is scary considering I am SUPPOSED to be on a pre-wedding diet to lose 10lbs (no success there!). I changed the recipe slightly: instead of 1 1/2 c. white flour, I did 1 c white flour and 1/2 c. buckwheat flour which toned down the syrupy sweetness of the cookies. Also, I baked these on 325 and left them in for 15 minutes which was perfect. They were chewy and the bottoms were not crispy. I LOATHE a crispy cookie!! These are really good cold, so leave 'em in the fridge. Enjoy! Also try them with ice cream or frozen yogurt for an extremely decadent desert.

Dessert 2: Buckwheat Scones from Lovely Morning:

I found this recipe on one of my favorite blogs: Lovely Morning. These are SO good! I made them once before and used sweetened dried cherries and they were less tart, but this time I used organic non-sweetened cherries and the scones were less cookie-like. I baked them on 400 because my oven is super persnickity and low-heat seems to be better for the it. It is always a toss up.

I had sliiiight difficulty cutting them into attractive looking wedges (ok lots - they did not resemble triangles so much as blobby squares) - certainly not winning and culinary arts awards around here! - so they came out a little wonky and mishapen like the reject cookie pile at bakeries. Whatever - they tasted great! Also, I could take or leave the almonds since I kinda hate nuts.

Tip: Make sure not to pat the dough too thin when you roll it out - the scones should be thick and crumbly. Enjoy with warm butter and good jam.