Recipe: Cinnamon Glazed Scones

Cinnamon Glazed Scones

Scone Ingredients:
2 cups flour (I used unbleached, but you could use half whole-wheat, half unbleached)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
1 egg, separated
3 Tablespoons raw sugar
1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 teaspoon of apple cider vinegar)
Crumb Topping:
1-2 Tablespoons raw sugar
1/2 teaspoon cinnamon
Glaze Ingredients:
1/2 cup powdered sugar
1-2teaspoons milk (enough to make a glaze)
1/4 teaspoon cinnamon

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda, cinnamon and salt. Cut in butter until mixture is crumbly.  Separate the egg white and yolk.  Set the egg white aside.
In a separate bowl, mix egg yolk, sugar and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.  Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon together and sprinkle over egg-white-topped scones.  Bake at 400 degrees for 10 to 12 minutes.

Mix together powdered sugar, milk and cinnamon until glaze forms.  Drizzle over scones after they bake.

(Recipe adapted from The Coupon Project)

Recipe of the week: Pumpkin Crisp

Nothing says fall like pumpkin, it seems like all the stores have pumpkin stuff right now.  I am not a fan of pumpkin pie, I don't like the texture, but I do like the flavor.  I made this the other day and it was delicious.  I used a cake mix from Trader Joe's because it has less junk in it than others.  Let me know what you think.  A Votre Sante!

Pumpkin Crisp

1 15 oz can of pumpkin
2 eggs
1 cup evaporated milk
3/4 cup of sugar (I used raw)
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 butter or white cake mix
1/2 cup chopped walnuts or pecans
1 stick of butter melted

Preheat oven to 350.  Mix the first 6 ingredients in a large bowl until eggs are incorporated.  Pour into a 9X13 pan that you have sprayed with cooking spray.  Sprinkle cake mix over the top so it's evenly distributed.  Top with the chopped nuts.  Drizzle butter over the top and bake for about 45 minutes or until the knife comes out clean.  Serve with whipped cream or ice cream.  Enjoy!

Recipe of the week: Blood Orange and Beet Salad

I've seen a couple of beet and orange salad recipes lately so I decided to come up with my own.  I'm not a big fan of raw onions but if you are, red onions might be nice in this.  I blanched my beets but you could also roast them like I did here.  If you can't find blood oranges you can always use regular ones or tangerines.  I made my own dressing but you can easily use any prepared dressing you like.  This salad had a hearty feeling to it but was also light and refreshing if that makes sense.  Let me know what you think.  A Votre Sante!

Blood Orange and Beet Salad

1 medium to large bowl of spinach and mixed greens

1 beets, blanched and sliced

2-3 blood oranges, depending on the size

2-3 sprigs of fresh parsley

1 Tbsp honey mustard

1 Tbsp olive oil

1 1/2 Tbsp apple cider vinegar

freshly ground pepper

In a pan with a steamer basket, steam beets for 4-5 minutes, then drain and rinse with cold water (that will stop them from continuing to cook).  While the beets are cooking, remove the stems from the spinach leaves,   peel and section the oranges, set aside.  Slice the beets.  In a small bowl add your honey mustard, olive oil, and vinegar, whisk together, add freshly ground pepper to taste.  Add oranges, beets, and parsley to your greens and toss.  Drizzle with dressing and serve.  If you're not serving it right away, wait on the dressing, no one likes soggy salad.  Enjoy.  

Recipe of the week: Cranberry Bread

I love baking for the holidays!  Cranberries are only in season this time of year so I try to buy a few bags and freeze them.  This is one of my favorite recipes and I'd say, hands down it's the one people ask me for the most.  It's great by itself or with cream cheese on it.  I love to put it on holiday goodie platters because it's pretty.  I usually use one cup of unbleached and one cup of whole wheat flour.  Let me know what you think. A Votre Sante!

Cranberry Bread

Ingredients:
2 cups unbleached flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup butter
1 egg
1-2 Tbsp orange rind
3/4 cup orange juice
1 cup golden raisins
1 1/2 cups chopped fresh cranberries
1 cup chopped pecans

Mix the dry ingredients together into one bowl.  Cut in butter until mixture is crumbly. Stir egg with orange rind and orange juice.  Blend mixture into flour mixture, stir until just moistened.  Fold in cranberries, raisins and nuts.
Spoon into 2 small greased loaf pans or 2 large one.  Bake at 350 degrees for 60 to 75 minutes.  Sixty  minutes for 2 loaves and 75 for 1...or until a toothpick comes out clean.  Cool in pan for at least 5 minutes, then invert onto a wire rack.  Store wrapped, wait 12-24 hours before slicing.