two coast kitchen

food, photos, and fantastic adventures


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Month(s) Through My Lens: August & September

month through my lens | two coast kitchen
I’m doing double duty with this post today since I have been a little belated with my Month Through My Lens posts and showing you two months!
Above is a photo from lunch out on Long Island. We sat right on the dock on a beautiful sunny day.
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At this lunch I had the largest lobster roll ever. I would say this is more of a lobster sandwich since it was on ciabatta, but still delicious and full of tons of lobster.
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This was the view leaving my last farmers market in State College.
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Awesome views driving from Pennsylvania to New Jersey.
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A good way to start the morning.
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Went into NYC and checked one thing off my bucket list.
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Perfect day for a Brooklyn Bridge walk. Continue reading


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Pumpkin Cranberry Scones

pumpkin cranberry scones | two coast kitchen
Once the leaves start to turn colors and the temperature starts to drop, the first thing that seems to pop up is not halloween costumes, but pumpkin spice EVERYTHING. Walking down the aisles of the grocery store, I’m pretty sure 1/4 of everything there is pumpkin spiced. Cookies, pasta sauce, coffee/tea, cream cheese, pancake batter, even mochi ice cream (you can find this at Trader Joe’s).
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I won’t lie, I do love pumpkin flavored things… to an extent. I don’t need everything pumpkin flavored, but there is something comforting about a nice pumpkin bread or muffins. So recently I made some pumpkin chocolate chip bread (one loaf flew all the way to the West Coast) that left me with some leftover pumpkin puree. I couldn’t let it go to waste, so I made some pumpkin scones. These turned out a little cake-ier, more like a mix between a scone and a muffin top. Not that there is anything wrong with that – just wanted to let you know.
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Using a pastry cutter to cut in the butter into the dry flour mixture. If you don’t have a pastry cutter, you can use two knives, a fork, or your fingers. If you use your fingers, work quickly so the butter doesn’t warm up too much.
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Dry ingredients, wet ingredients, and orange zest.
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An ice cream scooper works perfectly for making similar sized scones.
pumpkin cranberry scones | two coast kitchen
Perfect warm or room temp! Continue reading