Sunday, October 16, 2011

Almond Poppyseed Scones

I've Moved! Click here to view this post.

Pumpkin Spice Scones

These scones are perfect when your in a fall mood. Just make sure not to overmix your flour and they will turn out soft, moist, and yummy. Add orange food coloring to the spice glaze for a bit of fun fall color.

Scones Ingredients:

2 cups all-purpose flour
7 T. sugar
1 T. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
6 T. cold butter
1/2 cup canned pumpkin
3 T. Heavy Cream
1 large egg

White Sugar Glaze Ingredients:

1 cup powdered sugar
1 T. powdered sugar
2 T. milk

Spiced Glaze Ingredients:

1 cup powdered sugar
3 T. powdered sugar
2 T. milk 1/4 t. cinnamon
1/8 t. nutmeg
1 pinch ginger
1 pinch ground cloves

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze Directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones.

Saturday, September 3, 2011

Homemade Butterfingers!

How cool are these! And the best thing is they taste JUST like a real Butterfinger bar. The texture is not quite as crunchy, but I think I like it better that way anyway. Only three ingredients are required to make these. Chocolate, peanut butter, and candy corn. Yep, candy corn. And after trying these myself, I intend on stocking up on candy corn this fall so that I can make these all year long. =)

Homemade Butterfingers

1 lb. Candy Corn
16 oz. Peanut Butter (smooth)
Dipping Chocolate

In a microwave safe bowl melt the candy corn for 1 minute and then at 30 second intervals until melted. Add the peanut butter and mix in with the candy corn. If the mixture seizes, put it back in the microwave and melt for 30 seconds more. Stir mixture with a rubber spatula until well combined and smooth. Pour into a greased 8x8 glass dish and refrigerate until solid.
Once chilled, cut into rectangles and remove from pan. Melt the dipping chocolate in a microwave safe bowl and dip each rectangle in the chocolate, coating all surfaces. Place on a piece of parchment paper and let set. Drizzle extra chocolate on top for a little flair ;).

Try not to eat them all in one day......

Monday, June 27, 2011

Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle

I'm a little bit late, but here is the meal I made for Father's Day this year. I would like to take a moment to thank Trader Joe's, who provided me with a fabulous papardelle so that I did not have to make my own. Thanks, Trader Joe's. You have saved me more time than you know. I was originally going to serve this over a potato/parsnip puree until I found the papardelle in my pantry(I guess I forgot about it!)....what was I thinking!? This salmon dish goes over pasta a THOUSAND times better than it would ever go over potatoes. If you make this, remember this little experience and serve this salmon over papardelle(or fettuccine, or even angel hair would be nice). But NOT potatoes.

Stupid, stupid, stupid...............

  • 4 Salmon Fillets(skinless), about 4-5 oz. each
  • Kosher Salt and Pepper to taste
  • 2 c. Cherry Tomatoes, halved
  • 1 Large Shallot, thinly sliced
  • 1/4 c. White Wine Vinegar
  • 2/3 c. Olive oil
  • 1 t. Fresh Thyme, chopped
  • 1 t. Fresh Oregano, chopped
  • 1 t. Sugar
Preheat the oven to 350 degrees. In a small bowl, combine the tomatoes, shallot, vinegar, oil, thyme, and oregano. Stir lightly to mix. Add a little salt and pepper to taste and set aside.

Heat a small amount of oil in a skillet(also, begin cooking your pasta at this stage). Pat salmon fillets dry and sprinkle on salt and pepper. Press into fillets. Place the salmon in the hot skillet and sear to a golden brown on each side. Remove the fillets from the pan and place on an oven safe baking sheet. Finish cooking the fish in the oven(salmon is done when it flakes easily and is cooked through, but just. Don't over cook!).

While the salmon is cooking in the oven, pour the tomato vinaigrette into the hot skillet and let simmer for about 1 minute, or until the tomatoes start to wrinkle. Remove from heat.

Serve the salmon on top of a bed of pasta and spoon the tomato vinaigrette on top of the fish.

Monday, June 20, 2011

Cinnamon Raisin French Toast with Orange Butter

This is what we had for breakfast for Father's Day this year. I must say the orange butter makes a nice alternative to the traditional maple syrup. For added sweetness, I dust each piece of french toast with powdered sugar.

  • 3 Oranges, juiced
  • 2/3 stick of Butter, softened
  • 12 slices Cinnamon Raisin Bread
  • 4 Eggs
  • 3/4 c. Milk
  • 1/2 t. Vanilla
  • Butter, for cooking
  • Powdered Sugar for dusting
For the Orange Butter: (can be made the day before)
Place the freshly squeezed orange juice in a small saucepan and bring to a boil. Reduce the heat and let the juice simmer and reduce until there is only about 2-3 tablespoons of syrup left in the pan. Pour the syrup in to a small bowl and let cool.
When the syrup is cool, place the softened butter in the bowl and mix it in with the syrup using the back of a spoon. Blend well and chill.

For the French Toast:
In a large bowl, whisk together the eggs, milk, and vanilla. Set aside.
Heat a large frying pan to medium-high. Add a tablespoon of butter to the pan. Once melted, dip one slice of bread quickly on each side in the egg mixture and place in the pan. Cook on both sides until crisp and lightly browned. Repeat with remaining bread.

To serve:
Spread each slice with orange butter and dust with powdered sugar. Serve in stacks of 2-3 and top each stack of french toast with a dollop of orange butter.

Thursday, June 16, 2011

Peanut Butter Fudge Brownies

I found this recipe on Epicurious (after craving a peanut butter brownie for several days) and made some modifications. These are yummy, but have a tall glass of milk nearby. You WILL need it.



  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 7 ounces bittersweet or semisweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup all purpose flour
Peanut Butter frosting and Ganache
  • 1 cup peanut butter
  • 1/2 cup (1 stick) unsalted butter, divided, room temperature
  • 3/4 cup powdered sugar
  • 1/8 teaspoon salt
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract

  • 7 ounces bittersweet or semisweet chocolate, chopped
Position rack in center of oven and preheat to 325°F. Line 9x9x2-inch metal baking pan with foil, leaving long overhang; Spray foil with non-stick cooking spray.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour. Spread in prepared pan. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Wednesday, June 1, 2011

'Sticky Chicken' and Mustard Mashed Yukons

Here is an easy meal that your kids will love! My daughter licks her plate clean whenever we have this and is always asking for it. And not only is it easy to make, it's budget friendly too! You can find chicken legs for around 99 cents a pound at some grocery stores. Paired with the chicken are creamy, textured Yukon golds lightly seasoned with a little mustard. Your kids will never even know its in there, and eat it up! Serve the extra sauce from the chicken over the potatoes.

Sticky chicken

  • 8 chicken legs, skin removed
  • 3/4 c. Barbecue sauce(I use sweet baby ray's)
  • 1/2 c. Maple Syrup
Preheat the oven to 400 degrees. Grease a 8x8" pan(at least 1" deep) and place the chicken legs on it. In a small bowl, mix together the barbecue sauce and syrup. Pour over the chicken, covering all surfaces of the legs. Place the chicken in the oven and bake for 45-50 minutes. *make sure your chicken is cooked all the way through before serving!

Mustard Mashed Yukon's

  • 5 Large Yukon Gold potatoes, Washed, skin-on
  • 2 T. Butter
  • Salt and pepper tt.
  • 1/4 c. Milk
  • 2 T. Dijon Mustard
Slice the potatoes into 1" cubes and place in a large saucepan. Cover the potatoes with water and bring to a boil on high heat. Let the potatoes simmer until softened, about 10 minutes. Drain the water and place the cooked potatoes back in the saucepan. Add the butter, salt and pepper, milk and mustard. Puree using and electric or immersion blender until seasonings are mixed in.


Wednesday, April 13, 2011

My Favorite Chicken Salad!

Now that summer is just around the corner(well, sort of) it's time to whip out the chicken salad! This is my favorite version. Simple and grapey. Just the way a chicken salad should be. If you like nuts in your chicken salad, add some lightly toasted sliced almonds to this. Served on croissant rolls, or just by it's self it will get you ready for picnic season either way =)


2 1/2 lbs Chicken breasts, cooked and cut into 1/2" cubes. (I usually just throw the raw chicken into a pot of boiling water and let it simmer until the are cooked through. Then run the cooked chicken under cold water to cool down, pat dry, and dice.)
2-3 c. Red Grapes, washed and halved
4 stalks celery, diced
3 green onions, sliced


3/4 c. Mayo
3/4 c. Miracle whip
1/3 c. Lemon Juice
tt. Seasoned Salt

In a large mixing bowl, combine the chicken, celery, grapes, and green onion. Set aside.
Place the mayo, miracle whip, lemon juice, and salt into a smaller bowl and stir with a whisk until well combined. Pour the dressing over the chicken salad and toss until thoroughly coated. Serve chilled.

Saturday, January 29, 2011

Mint Chocolate Cake Pops

So, these were made MONTHS ago, but I thought I'd post them anyway. I made several different kinds, but these were my favorite. I used devils food cake and cream cheese frosting mixed with mint extract and then dipped them in green chocolate melts. Head over to bakerella for the recipe. They are totally worth the time it takes to make them!