Saturday, November 22, 2014

Starbucks Copycat Pumpkin Scones Recipe



The first word that comes to mind with these scones is..... YUM!

We gobbled these up in no time. I think they are quite similar to Starbucks, moist and absolutely delicious with both glazes on top. I did have some extra glaze left over, but that went fast, too, as Brent slathered it on every bite!


Starbucks Copycat Pumpkin Scones
Moms who think

2 cups all-purpose flour 

7 Tablespoons sugar 
1 Tablespoon baking powder 
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1/4 teaspoon ground cloves 
1/4 teaspoon ground ginger 
6 Tablespoons cold butter 
1/2 cup canned pumpkin 
3 Tablespoons half-and-half (I used milk)
1 large egg

Glaze:
1 cup powdered sugar 
1 Tablespoon powdered sugar 
2 Tablespoons milk

Spice Glaze:

1 cup powdered sugar 
3 Tablespoons powdered sugar 
2 Tablespoons whole milk 
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pinch ginger 
1 pinch ground cloves



 Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. Cut butter into the dry ingredients until mixture is crumbly. Set aside. In a separate mixing bowl, whisk pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. Pat out dough onto a floured surface and shape it into a 1-inch thick rectangle.... 9 inches long and 3 inches wide. Slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
Place on a parchment lined baking sheet and bake at 425 for 14 to 16 minutes. Cool.
Mix the glaze, and brush on top of scones. Mix the spice glaze and drizzle on top of that.

Thursday, November 20, 2014

Cinnamon French Toast



Good Morning!

It's always a good morning when I make Cinnamon French Toast! A bit of butter and some Maple syrup, and I'm a happy camper.

Breakfast is my favorite meal. Brent's too. He goes for the eggs and bacon, and I'm after the carbs..I just love pancakes and french toast!

Have a great day everybody!



Cinnamon French Toast

1 tsp. cinnamon
2 Tbsp. sugar

Mix and set aside.

Combine and whisk together:
4 Tbsp. butter, melted and cooled a bit
4 eggs
1/4 c. milk
1/2 tsp. vanilla
Stir in the cinnamon mixture. 

8 slices bread

Dip the bread into the egg mixture and fry until golden brown.



Sunday, November 16, 2014

Quick I'm outa ketchup!



I found myself out of ketchup, and too late to run to the store. So I googled it and this recipe popped up. It was a great replacement, and actually probably alot better for you with out all the added sugar and preservatives!


Heinz Tomato Ketchup


6 oz. tomato paste
1/2 c. white vinegar
1/2 c. corn syrup (or honey or agave)
1/4 c. water
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. onion powder
1/8 tsp. garlic powder

Mix and heat to boiling. reduce heat and simmer 20 minutes. Store in airtight container in refrigerator.

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Friday, November 14, 2014

Angel Food Cake



A few weeks ago, some friends of mine came to visit, and make cards,of course.  (Stamping is my other hobby)  I decided to try making an angel food cake from scratch for lunch that day.

It's been a long time since I've done that! My Mom used to make them once in awhile, but mostly always used a box mix. I remember helping to crack all the eggs...it takes a dozen egg whites. She would keep the yolks and make pudding with them.

So I kind of knew what I was in for when I started out. It's really not that difficult, it just takes some extra time. I don't know which recipe my mom used, but I found this one on Food.com. I love almond flavoring, so I thought I'd give it a try.

We all thought it was delicious, and that the texture is much better than the box mix, Soft and velvet like. The only thing I would change is to add more almond flavoring..love that stuff!





Angel food Cake


1 c. cake flour
3/4 c. sugar
2 Tbsp. sugar
12 large egg white, ROOM TEMPERATURE
1 1/2 tsp. cream of tarter
1/4 tsp. salt
3/4 c. sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract

Sift the cake flour, 3/4 c. sugar and 2 Tbsp. sugar. Set aside.

Combine the extracts and set aside.

Beat the egg whites, cream of tarter and salt until peaks form.

Add the 3/4 c. sugar slowly until stiff peaks form.

Beating on low, add the extracts and flour mixture slowly.

Spoon into angel food cake pan, use a knife to cut through the batter to remove air pockets.

Bake at 375 for 30 to 35 minutes until top is golden, and springs back when touched with a finger.

Invert on a bottle or funnel and cool completely before removing from pan.



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Tuesday, November 11, 2014

Carrot Zucchini Apple Bread



One more dessert bread to share!

This recipe also came from the friend who brought over 3 kinds of zucchini bread after Brent's surgery.  (Double Chocolate can be found here, and the Apple here.)

I asked Brent which one he liked the best, and his answer was the carrot one. Of course mine was the double chocolate!

All three were delicious, so moist and flavorful!


Carrot Zucchini Apple Bread
(costco connection)



1 c. unsalted butter, melted
2 c. sugar
3 eggs, room temp
1/4 c. orange juice
1 Tbsp. vanilla
3 1/4 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1 Tbsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
2 c. shredded carrots
1 c. unpeeled shredded zucchini
1 c. diced peeled apple
1/2 c. chopped nuts
Blend the butter, sugar,eggs, orange juice, and vanilla together. Combine the flour,salt,baking powder,soda,spices together. Add to wet and mix well. Fold in the carrots, zucchini, apples and nuts. Pour into 2 greased 8x4 loaf pans. Bake at 350 for 1 hour until golden brown and loaf springs back when gently pressed.Cool completely.

Frost if desired with:

1/2 c. cream cheese, softened
1/4 c. unsalted butter, softened
2 to 3 c. powdered sugar
1 to 3 Tbsp. orange juice as needed







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Saturday, November 8, 2014

Paula's Maple Baked Squash



I'm pretty much the only one in my family that likes squash....LOVES squash I should say. They just don't know what they are missing. I guess that just means more for me!

Paula has this simple rub that tastes anything but simple. Give it a try..it just melts in your mouth....delicious!




Paula's Maple Baked Squash

1 acorn squash, cut in half
2 Tbsp. butter, softened
2 Tbsp. maple syrup
2 Tbsp. brown sugar
salt and pepper

Mix the butter,syrup,salt and pepper, and brown sugar. Rub the inside of the squash with the butter mixture. Bake at 400 for 1 hour until tender when pierced with a fork.














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Wednesday, November 5, 2014

Double Chocolate Zucchini Bread


A few weeks ago, I shared a recipe for Apple Zucchini Bread that a friend had made. She brought over a box of goodies after Brent's surgery. This is another recipe I asked for ...Double Chocolate Zucchini Bread....who can resist that? It was moist and delicious, and most important..had a wonderful chocolate flavor, each piece studded with chocolate chips!



Double Chocolate Zucchini Bread
once upon a chef


1 stick unsalted butter,melted and cooled a bit 
3/4 c. plus 2 Tbsp. brown sugar, packed
2 large eggs
1 tsp. vanilla
1 2/3 c. flour
1/3 c. cocoa powder
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 c. shredded zucchini. gently packed
1 c. chocolate chips

Cream the butter and brown sugar, add eggs and vanilla and stir until well combined. In a separate bowl whisk the dry ingredients and add to wet. It will be thick. Stir in the zucchini and chocolate chips and spoon into a greased 8 1/2 x  4 1/2 in loaf pan. Bake at 350 for an hour until a toothpick comes out clean. Cool.









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