Whole Wheat Chocolate Chip Scones

Sometimes I try to do too much. At times, it can be by choice. It's not unusual for me to stay up late to type out a few paragraphs of a story I want to share with you. On most occasions, however, I do too much out of necessity. It comes with the territory of managing being a full-time student and juggling two part-time jobs. When I'm not buried in a textbook or typing up an essay, I'm neglecting the household chores, allowing the dirty dishes to pile up in the sink and the dust to settle on the end tables. The balance in my life is missing. I'm not sure when the balance began to teeter or when it plans to return, but I do hope it happens soon.

I feel like "trying to do too much" seems to be the motto for many people. We may not always have our sanity, but at least we have solidarity.

During times of stress, I often forget that it's important to take time to enjoy the small moments. These moments may not feel significant in the grand scheme of things, but in the present they are a soothing presence. The scent of the change of the seasons blowing in the wind. Singing along when my favorite song comes on the car's radio. Leftovers waiting in the refrigerator after an evening of working late.

The beauty harbored in a light morning rain.

I woke up to dim skies and the sound of rain beating against the sidewalk. It was a quiet morning, somehow made quieter by the steady music outside the window. I could have had a bowl of cereal and settled into a morning of work, but I refrained. Morning rain can be rarity in the Midwest; it felt shameful not to take the time to revel in nature's languid drizzle.

I turned on the oven and made a batch of scones. The scones weren't complicated or elaborate; they were rustic, with rough edges and imprecise cuts. I didn't need them to be perfect. They just needed to be honest.

I savored a scone in the cloudiness of the morning, taking my time to enjoy the softness of each bite, before cracking open a textbook and starting another day. The moment may have been small, but it was exactly what I needed.

Whole Wheat Chocolate Chip Scones are simple and unpretentious. The scones come together easily with a little butter, a little cream, and whole wheat flour to add a more robust flavor. The scones are not terribly sweet, but I don't think they need to be. A scattering of chocolate chips brings all the sweetness an early morning needs.

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Zucchini Chocolate Chip Muffins

Over Labor Day weekend, I spent an afternoon on my grandparent's farm. With spacious skies, fresh air, and endless fields of rolling grass, the prairie reminds me why I call it home. My grandparent's farm could come out of a children's book with the bright green tractors, dirt and ducks, and big red barn. A small garden near the house overflows with zucchini and cucumbers. The smell of bread and butter wafts from the windows of the house.

The farm is a place to escape from technology and learn to appreciate the simplicity of nature.

My sister and I love to go on "adventures" whenever we visit, exploring the land as it changes between seasons. This time we walked through a sunflower field, dancing between the plants as we weaved a path to the center of the field, the smell of plants and dirt filling the air. The bright green plants with brown flowers towered over our heads, the distinct yellow of the sunflowers fading as the seeds inside prepare themselves for the harvest. Twenty feet into the field, our entrance was completely obscured. The sunflowers appeared to go infinitely in every direction, an endless field of life and growth.

Taking a break to rest in the dry dirt, my sister and I stopped to sample the fruits of the flower's labor. The heads of the sunflowers were twice the size of my own, facing the ground instead of the sun from the sheer weight of a fruitful summer. It took two hands to lift the giant flowers up towards the sun; I never knew sunflowers could grow to be so unbelievably large.

We sampled the sunflower seeds, plucking them from the center of the flower, admiring the fuzz that surrounded each seed as if it was a ripe peach. The soft fuzz was a surprise for both of us, never imagining that sunflowers were or could be anything other than smooth. The seeds were pure white; the taste subtle. I felt a little closer to the earth that rested beneath my feet.

The rev of an engine drew us back out of the field. Hopping on a four-wheeler, we drove around the golden fields, the wind tangling my hair as we circled around hay bales, the sun peeking out behind the clouds to illuminate the golden grass. Dinnertime drew us back into the house and the scent of German cooking filled the air. We never fail to eat our fill.

At the end of the day, it's hard to leave the farm and go back to reality. I never get enough of the crisp air and piercing stars after a setting sun.

Zucchini Chocolate Chip Muffins feel like a pleasure from a simpler time. The muffins are surprisingly moist and flavorful. Even though zucchini is added to the batter, the vegetable flavor remains subtle. With the addition of cinnamon, nutmeg, and chocolate chips, the muffins are given the feel of a spice cake (with a bite of chocolate every now and then). A simple spread of butter is all these muffins need to make a lasting impression.

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S'mores Pancakes

I like to spoil myself during breakfast. I know I've mentioned it before, but a hot breakfast is my favorite way to start the day. Each morning I wake up early enough to give myself time to relax and indulge in one of my favorite meals. The rush of the morning often dictates the pace of my day. Taking a moment away from the haste of throwing on clothes and the stress of doing something with the mop on my head allows me to get my mind in the right place and my head on straight. Literally.

Breakfast is the soft yawn in an early morning.

Though I do enjoy indulging in warm weekday breakfasts, weekends are where the true decadence takes place. I often make myself a pleasant brunch of pancakes and waffles for one (or two, if a friend is near). Some days there are a couple scrambled eggs or a slice or two of bacon, but carbs are often my go-to place for comfort. With the long, relaxing hours of a weekend morning, the recipe innovator in me comes out to play.

Without the free time and a love for dessert, I'm not sure these cappuccino pancakes, dark chocolate oatmeal, and vanilla rum-soaked french toast would have ever found their way onto my plate.

Perhaps one of the most quintessential summer desserts is the s'more—graham crackers, marshmallows, and chocolate. Since I've only been near a bonfire once or twice this summer, I haven't had my fill of summer s'mores just yet. Turning s'mores into a pancake was surprisingly easy (with exceptionally delicious results). So often when taking a simple dessert (like s'mores) and using the flavors to transform another treat (pancakes), the flavor profile isn't quite the same or one flavor is more dominant than another. However, at first bite, I can say with great certainty that the profile of these pancakes fits the source almost exactly.

And, oh, that is a very good thing.

S'mores Pancakes turn a weekend morning into a special occasion. The pancakes are infused with graham cracker crumbs, which make the pancakes taste just as they should. Add a few chocolate chips to the batter and the warm pancakes melt the chocolate in a dreamy way. Marshmallow fluff is turned into a syrup and drizzled over the top, turning a simple pancake into a beloved summer treat.

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