PUMPKIN EVERYTHING! Ok, maybe not pumpkin everything, but I’ve been wanting to whip up pumpkin recipes left, right and center, in anticipation for the Fall season!
This recipe is pretty easy, and it can save you loads of moolah if you’re one of the many who frequent your local Starbucks and wait in their long lineups for their undoubtedly tasty (but overpriced) treats! These Pumpkin Scones are irresistibly delicious with their fluffy and moist (due to the pumpkin) scone base and their not one – BUT TWO kinds of glazes! Once you mix up your batter (which doesn’t require a mixer), knead the dough and cut them into triangles you’re golden! Also, let it be known that you’re saving yourself 90 calories choosing to eat one of these homemade versions rather than picking one up at Starbucks!
Recipe adapted from Damn Delicious
Makes 8 Scones
I had fun making this “recipe card”, however there is one small typo. Just to reiterate, you’re **cutting each rectangle into TWO triangles, making 8 triangles.** This is the step before placing the scones onto the baking sheet.
Let it be known that the dough CAN be fairly tacky, so you can lightly flour your hands when kneading, and flour the knife/cutter before making into triangles.
**Also, if you’ve made my Pumpkin Pie Spice then 4 tsps. of THAT will substitute the ingredient additions of the ground cinnamon, cloves, nutmeg and ginger.**
Let me know if you decide to try them! They’re too good to pass up 😉 . Happy Monday, all!
These scones are one of the best I’ve ever tasted – flaky, soft, and beautifully delicious! Once they’re baked they get drizzled with a glaze…SO GOOD! They’re perfect for a brunch or a party/shower. Even good just with a coffee or a cuppa tea. 😉
Glazed Cinnamon Scones:
2 cups flour
2 tsps. b.powder
1/2 tsp. b.soda
1/2 tsp. salt
1/2 cup butter, cold or frozen
1 egg, separated
3 tbsp. honey
1/3 cup buttermilk (or 1/3 c. milk mixed with 1/2 tsp. of lemon juice – creates buttermilk 😉 )
Crumb Topping (can be adjusted to your liking):
1-2 tbsp. sugar
1/2 tsp. cinnamon
Glaze (can be adjusted to your liking:
1 cup powdered sugar
1-3 tsp. milk (enough to make consistency of glaze)
1/2 tsp. vanilla
Preheat oven to 400*. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in butter (frozen is better in scones – it will melt while it’s baking and create buttery, flaky goodness!). Mixture should look crumbly with the butter cut in.
In a small bowl, separate egg white and yolk. Set the white aside.
In a separate medium sized mixing bowl, whisk egg yolk, honey and buttermilk (or milk and lemon juice combo). Add to the dry ingredients bowl. Stir until just combined (over mixing can result in dry scones).
Form dough into a ball and place on a floured surface. Roll/pat out to 1/2″ in thickness and 8″ in diameter. Cut into 8 (or more, if you like smaller scones) equally – sized pieces.
Transfer to a greased baking sheet (or what I use – my Pampered Chef bar pan). Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon “crumb topping” together and sprinkle over egg-white-topped scones. 😀
Bake at 400* for 10-12 minutes.
Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.
*Recipe adapted from The Coupon Project*
Hey all! Hope your Thursday is going well. Wanted to post a little somethin’ somethin’ for this week’s “Things I’m Loving”. Lately my mind has been on the upcoming Super Bowl. Mainly on what delicious snack and/or app I’m going to bring when we go watch the game at our friends house. That’s why I go to Super Bowl parties – the food. Well, that and the awesome commercials ;). If I’m being completely honest here, I don’t even really know what two teams are playing…
I tend to add a dipping sauce to whatever I can, whenever I can. My pork chops need BBQ sauce, and my pizza (the crust especially) needs blue cheese for dipping. If someone puts out a veggie plate, please put out ranch sauce, or
evena hummus dip – something to liven up those celery sticks! Often times sauces work to maximize the flavour of that food. And they can be SO good! I’ve compiled a number of sauce recipes I’ve seen lately and thought I’d share them! Some are new and on my “must-try” list, and others are tried and true:
Sweet Baby Rays. Hands down, a favourite BBQ sauce around here. The only problem is, it’s filled to the brim with high fructose corn syrup!! So that inspired me to look for a homemade option.
Chipotle Cream Sauce. This one is EXTREMELY versatile! It goes perfectly with grilled chicken, grilled shrimp, fish tacos, linguine, chips/dip…the options are endless! And this recipe is one of those ones that isn’t REALLY a recipe at all. It’s made up of 5 simple ingredients, is easy to make, and you can tweak the flavours depending on what kind of chilli powders you have on hand.
Red Enchilada Sauce. This one is another knock-your-socks-off-recipe :). The blog who posted this recipe guarantees that you will never go back to store-bought stuff again! It’s easy to make, and the sauce is also quite mild, JSYK.
There’s these and so many more on my Pinterest page, with apps to go along with them. I’ll post it below – check it out! Kick up your food a notch and add a little spice to your life ;). Thanks for visiting!
The other day I was at the mall with a friend and we stopped in at Starbucks for a
coffeelatte. I saw the lemon poppyseed loaf slices, and I couldn’t resist. It’s always so good! It was the perfect midday indulgence…
I figured there HAD TO BE a way to replicate this at home! Of course, Pinterest has a bunch of Starbucks Copycat recipes, including their drinks and baked goods. Are you even the slightest bit surprised?! 😉
Now, I know that most bakers would prefer to use butter in their baking for the flavour factor, and most times I would agree. But the fact that this recipe calls for oil instead caught my eye. There are certain instances in which oil can really help to deliver the moistness that so many loaves lack. And then there was the fact that this recipe yields 2 loaves instead of 1. Well, it seemed to me that it was about perfect and I decided I just HAD to give it a go!
The verdict? This recipe is ahhh-mazing. The loaves had just the right amount of lemon I was craving. They were moist and delicious, similar to a pound cake. And easy too! You really can’t go wrong here. Perfect recipe for a weeknight dessert, or an afternoon snack. 🙂
Lemon PoppySeed Loaf (Starbucks Copycat Recipe)
Adapted from: A Farmgirl’s Dabbles
Yield: 2 loaves
For the Lemon Loaf:
3 cups AP flour
2 cups sugar
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 Tbsp. poppy seeds
1 1/2 cups milk
1 cup + 2 Tbsp. canola oil
3 lg. eggs
3 tsp. lemon extract (or you can use vanilla an add lemon zest)
For the Glaze:
1 cup sugar
1/3 cup freshly squeezed lemon juice
1/4 tsp. vanilla
1 Tbsp. butter (melted)
1.) Preheat oven to 350’f. Generously grease (or spray with cooking spray) two 8 1/2 x 4 1/2″ loaf pans.
2). In the bowl of a stand mixer, combine dry ingredients (flour, sugar, salt, baking soda, and poppy seeds. Mix on lowest speed until combined.
3.) In a separate medium sized bowl, combine milk, oil, eggs, and lemon extract (or vanilla and lemon zest, if using). Slowly pour the wet ingredients into the dry with mixer on lowest setting. Mix until combined. Beat on medium speed for 1 minute.
4). Pour into prepared pans and bake for approximately 1 hour; or until a toothpick has been inserted into the loaves and comes out clean.
5.) While the loaves are baking, make the glaze. In a small mixing bowl, combine the icing sugar, lemon juice, vanilla and melted butter. Whisk until smooth.
6.) Once loaves are finished baking, remove from oven and spread icing glaze over both. Allow loaves to cool for 15 minutes in the pans. Run a knife along the sides of the pans, to loosen the loaves. Turn upside down onto a cooling rack and allow to completely, and for the glaze to harden.
You’re welcome ;). Lemon desserts are so delightful and remind me of Spring. Which, of course, is right around the corner :). Ahh, yes – the power of positive thinking! Hope you had a wonderful weekend!
Happy Friday! Or should I say, happy “less than one week until Christmas”?! 😀 Matt and I have been scrambling to get ourselves packed up to go down to Niagara for the holidays to visit our families. This includes clothes and hygienic products (enough for at least 2 weeks), baked goods and serve ware for a Christmas Eve party, presents for parents, grandparents, siblings, nephews AND everything that Mocha requires to live. Yes, our vehicle is going to be jam packed, and our cat is going to hate the car ride even more.
So, to take a break from all the packing, I wanted to stop and post these deliciously sweet AND tart sugared cranberries. “Sparking Cranberries”, if you will 😉 .
1 cup granulated sugar
1 cup water
2 cups cranberries
3/4 cups sugar
1.) Rinse cranberries and set aside.
2.) In medium saucepan, heat 1 cup of sugar and 1 cup of water and stir occasionally until sugar is dissolved. Do not boil.
3.) Remove from heat and allow to cool to room temperature.
4.) Once syrup is cool, put cranberries in a bowl with a lid, and pour syrup on top of cranberries.
5.) Cover with lid and refrigerate overnight.
6.) Once cranberries have soaked for allotted time, drain them with a colander. Syrup can be reserved for other recipes, if so desired.
7.) Pat cranberries dry with a paper towel. They should be tacky, not wet.
8.) Pour 3/4 cup of sugar in a shallow bowl.
9.) Working with small batches at a time (3-4 cranberries), roll cranberries in bowl of sugar.
10.) Place sugar coated cranberries on either a baking sheet or cooling rack and allow sugar to set. Approximately several hours. Store at room temperature.
Some recipes for your sparkling cranberries include:
…And that’s not all!
Okay, I’m done. But aren’t they so pretty?! And such great recipes, too.
Sparkling cranberries are SO simple and can really add that wow factor at your next holiday party! They are also perfect for snacking on or for dressing up a dessert. I like being able to make something that can be so quick and easy, and yet looks incredibly special. This recipe is bound to get people oohing and ahhing over just how pretty and tasty they are. They’re sure to be a show stopper at your next get together!
Happy Wednesday, folks! Can you believe Christmas is next week?! It seems that the older I get, the faster the month of December flies by. Following on my blog post trend for this week: another cookie recipe! I wanted to share another one with you, seeing as how baking and wrapping have been taking up the majority of my time lately.
Whipped shortbread is actually pretty simple, and I vow to NEVER buy it again. Why? Because homemade is so much better! And the best part about THIS shortbread is that it’s so easy to make! It’s a nice, classic Christmas cookie that you can easily wrap up and give as a gift or bring along to a holiday party. I love the buttery, melt-in-your-mouth consistency and they go FANTASTIC with a hot cup of tea. Enjoy!
1 lb. soft margarine
3 cups flour
1 1/4 tsp. vanilla (optional)
1/2 cup cornstarch
1 cup icing sugar, sifted
1.) Preheat oven to 350’F.
2.) Cream margarine with electric beater.
3.) Add both cornstarch and icing sugar a little at a time.
4.) Add flour and continue beating until mixture has the appearance of whipped cream.
5.) Drop by tsp. onto ungreased cookie sheet.
6.) Bake for approximately 10-12 minutes until golden – but NOT brown. Bottoms should be lightly browned, however.
And there ya have it! Easy peasy for this Christmas cookie classic. You can always jazz them up a little by adding a couple red and green sprinkles to each spoonful of the batter before baking. Some recipes call for an addition of maraschino cherries on top as well – which can also be fun! Me, I like them plain and simple. Whew! Cookies are done…and now it’s on to all that wrapping 😉 .
Peppermint Cookies…they are SO good. They’re a soft, melt-in-your-mouth kind of good, with a hint of minty flavouring. They also have a wonderful scent while they are in the oven! I love peppermint at Christmas especially, and I bake these bad boys every year (although sometimes they’re made in the “off season” due to popular demand 😉 ). They are an all-time favourite!! Matt’s family has a Mennonite heritage, and this drop cookie recipe is well known by all members of the extended family. It has been passed down from the generations and I am excited to share it with you all!
Yield: 5-6 dozen
2 cups white sugar
1 cup margarine
1 cup table cream
(Approx.) 6 cups of flour (“enough to make a soft dough”)
6 tsp. baking powder
2 Tbsp. peppermint extract
1.) In a medium mixing bowl, beat butter and sugar, then beat in the eggs one at a time.
2.) Add both the table cream, and peppermint extract, mixing well with each addition.
3.) In another mixing bowl, combine the flour and b.powder. Add these dry ingredients to the wet ingredients, stirring with wooden spoon or using a hook attachment on your large mixer.
4.) Cover and let stand in fridge overnight (or a few hours – long enough so the dough is sticky).
5.) Drop dough by rounded tbsp. on ungreased cookie sheet (I use my bar pan , and LOVE it).
6.) Bake in preheated oven (at 350’f. ) for approximately 10-12 minutes.
7.) You can test doneness by checking the underside of cookie – until golden from underneath).
8.) Transfer to a cooling rack.
f desired, make a thin icing with confectioners sugar (icing sugar) and whipping cream. A less indulgent method would be confectioners sugar and milk. Sometimes I add vanilla or almond extract if I feel like jazzing things up a bit…maybe even more peppermint extract could be good as well 😀 ! Mix it to a consistency that will spread easily on cookies.
10.) I usually store mine in a Tupperware container. They also freeze well! Enjoy ❤
This recipe has been tweaked over the years, making it easier for us more “amateur bakers” ;). However, the more traditional way of baking Peppermint Cookies requires baking ammonia (which can be purchased at a drug store, health food store OR online) and peppermint OIL not extract. If you’re interested in this recipe, a wonderful one can be found in the “Mennonite Girls Can Cook” cookbook or on their website. (They give 100% of their cookbook royalties to help others? AND it’s on sale until Christmas!)