This weather has been crazy… last week it was in the 50’s and this week it’s in the high 80s/low 90s. With the onset of nice weather, I’ve started to see an abundance of strawberries in the grocery store. Scones are the perfect way to use up overripe strawberries that are too goey or mushy to eat, but not rotten enough to throw away. These scones have whipping cream in them which makes them nice and moist. The cream also pairs wonderfully with the sweet strawberries. These Strawberry Cream Scones
are perfect for breakfast or for a sweet treat. Enjoy!
- 2 cups all purpose flour
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chopped fresh strawberries
- 1 tablespoon grated lemon peel
- 1 1/4 cups whipping cream
- 3 tablespoons unsalted butter, melted
- Preheat oven to 425°F.
- Mix flour, 1/4 cup sugar, baking powder, and salt in large bowl. Stir in strawberries and lemon peel. Add whipping cream and stir just until dough forms.
- Turn dough out onto lightly floured surface and knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
- Transfer wedges to large parchment-lined baking sheet, spacing evenly. Brush scones with melted butter and sprinkle with sugar. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. Serve scones warm or at room temperature.
Yield: 12 scones
*Adapted from Bon Appetit
Wondering what to do with those St. Patty’s Day leftovers? Here’s the perfect solution: Corned Beef Hash w/Poached Eggs. This dish is so simple because all the work has already been done (i.e. cooking the corned beef, cabbage, veggies, etc.). You can eat the hash by itself because it’s that amazing, but topping it with a poached egg or two is even better. I’m not a huge egg fan, but I do love poached eggs. We had this dish for dinner tonight and it was scrumptious… the perfect way to use up those leftovers. Enjoy!
Corned Beef Hash Ingredients:
- 2-3 tbsp olive oil
- 2/3 cup finely chopped yellow onion
- 1/2 cup chopped cabbage (reserved from corned beef)
- 1/2 cup chopped carrots (reserved from corned beef)
- 2 cups finely chopped corned beef
- 2 cups chopped potatoes (reserved from corned beef)
- 2 large eggs, beaten
- 2 tablespoons butter
- 1 tsp white vinegar
- 2-4 large eggs
Directions For corned beef hash:
- Heat large nonstick skillet over medium heat and add olive oil. Once olive oil is is hot, add onion and sauté until soft, about 5 minutes.
- Add cabbage and carrots and sauté 5 minutes. Transfer vegetable mixture to bowl and stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
- Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
- Meanwhile, bring about 2″ of water in a pan to simmer (right before water boils). Using small ramekins or individual bowls, crack an egg into each dish. Once water is starting to form bubbles on bottom, gently slide 1 egg at a time into simmering water. Cook until egg whites are set, about 4 minutes.
- Meanwhile, transfer hash to plates. Using a slotted spoon, carefully top each hash plate with 1-2 eggs and serve.
*Adapted from Bon Appétit
It’s been feeling like spring around here lately, so I decided to make some Lemon Blackberry Scones. I wanted to use some ingredients that reminded me of warm weather, i.e. lemon and blackberry. You could also use raspberries or blueberries in place of the blackberries or whatever fruit that you like. I made a lemon glaze and drizzled it over the tops. These scones were scrumptious and perfect with a cup of tea or as an after-dinner treat. Enjoy!
- 1 egg
- 1/4 cup sour cream
- 1/2 cup milk
- 1 tsp lemon zest
- 2 1/4 cups flour
- 1/4 cup sugar, plus more for sprinkling
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp cold unsalted butter, cut into small pieces
- 1 1/4 cup fresh blackberries
- 1/3 cup confectioner’s sugar
- 1/2 tsp lemon zest
- 1-2 tbsp milk
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Whisk together the egg, yogurt, milk and lemon zest until blended and set aside.
- Combine the flour, sugar, baking powder, and salt. Add the butter pieces to the bowl with the dry ingredients and cut the butter into the flour using two forks or a pastry cutter, until the largest butter pieces are the size of small peas.
- Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a spatula until a sticky dough has formed. Gently fold in the blackberries.
- Transfer the dough to a well floured work surface and pat into a disc about 8″ in diameter (dough will be stick). Sprinkle lightly with additional sugar and slice the disc into 8 wedges.
- Place the scones on the baking sheet and bake until lightly browned on top, about 18-20 minutes. Let cool completely before frosting.
- Meanwhile, mix the confectioner’s sugar with the lemon zest. Add 1 tbsp of milk and stir to combine. If frosting is too dry, add another tbsp of milk (1 at a time) until desired consistency is reached. Drizzle over cooled scones.
Biscotti dipped in white chocolate anyone? This delicious Pistachio & Cranberry Biscotti
is perfect with a warm cup of coffee or as a tasty after-dinner treat. I love the pistachio, cranberry, and white chocolate combo too; it’s the perfect balance of salty and sweet. Enjoy!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces white chocolate, chopped
- Preheat the oven to 350 degrees. Line a heavy large baking sheet with parchment paper.
- Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on a cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.
Yield: 2 dozen
*From Giada De Laurentiis
Do you remember when I made Sweet Potato, Apple & Ginger soup from The Apple Lover’s Cookbook a couple of weeks ago? Well, that recipe was fantastic, so I decided to try making another recipe from that same cookbook for Baked Apple French Toast w/Hazelnut Crumb Topping. I served this dish for a brunch that we had for two close friends. Not only was the dish easy to make, but it was a definite crowd pleaser. Since Thanksgiving is coming up in a few short weeks (can you believe it?), I thought this dish would be perfect to serve on Thanksgiving morning. Who wouldn’t be happy waking up to this delicious apple French toast drizzled with hazelnuts and maple syrup? Yum!
- Butter for greasing pan
- 6 large eggs
- 3 cups milk
- 1/4 cup packed brown sugar
- 2 tsp vanilla extract
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 pound loaf of brioche, challah or Italian bread, cut into 3/4″-thick slices
- 2 large apples, peeled and sliced
- Maple syrup for drizzling
- 3/4 cup hazelnuts
- 1/3 cup packed brown sugar
- 1/4 cup flour
- 4 tbsp butter, cut into small cubes
- The night before, or at least 2 hours ahead, grease a 13×9″ baking dish with butter.
- Whisk together the eggs, milk, brown sugar, vanilla, salt, cinnamon, and nutmeg. Arrange the bread slices in the dish so that they overlap. Stick the apple slices between the bread and pour the egg mixture over all. Cover with plastic wrap and chill for at least 2 hours or overnight.
- Preheat the oven to 350 degrees. In a food processor, pulse the hazelnuts, brown sugar, flour, and butter to form a crumbly mixture. Sprinkle the topping over the bread.
- Bake unti the egg is set and the topping is golden brown, about 1 hour. Let cool for 15 minutes and then drizzle with maple syrup.
*The Apple Lover’s Cookbook
I might be a little late to the game, but I just purchased my first doughnut pan thanks to the Fairy Hobmother from Appliances Online! A few weeks back, I commented on Monet’s amazing Cinnamon Rolls and was sent an Amazon gift card to purchase some goodies with. One of those goodies (besides an awesome baking scale) was a doughnut pan. I’ve been reading so many wonderful blog posts on baked doughnuts that I decided it was finally time for me to buy myself one. In lieu of the fact that I adore autumn, I decided to make some Apple Cider Doughnuts. Some of them have an apple cider glaze while the others have been rolled in cinnamon sugar. These doughnuts were soft, flavorful, and well… amazing. Thanks Fairy Hobmother for hooking me up with some great baking equipment!
The good news is that the Fairy Hobmother might pay you a visit as well!!! Just leave a comment on my post below telling me what kitchen gadgets you’d like and make a wish!
Good luck and enjoy the doughnuts!
- 2 cups cake flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp salt
- 3/4 cup apple cider
- 2 eggs, lightly beaten
- 2 tbsp butter, melted
Cinnamon Sugar Ingredients:
- 2 tbsp sugar
- 1 tbsp cinnamon
- 2 tbsp butter, melted
Apple Cider Glaze Ingredients:
- 1 cup confectioner’s sugar
- 2-3 tbsp apple cider
- Preheat oven to 425 degrees and spray doughnut pan with non-stick spray.
- In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add apple cider, eggs, and butter and beat until combined. Fill each doughnut cup 2/3 full.
- Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing from pan.
- To make cinnamon sugar, melt butter in a microwave-safe bowl. In another small bowl, combine cinnamon and sugar. Dip doughnuts in melted butter and then coat on both sides with cinnamon sugar. Place on a wire rack to dry.
- To make apple cider glaze, combine ingredients and whisk until smooth. Drizzle over doughnuts and allow to dry on a wire rack.
*Makes 12 doughnuts
Adapted from Wilton Baked Cake Doughnuts