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Monday, April 20, 2015

Cinnamon Raisin Scones *taste like cinnamon bun*

My weekly treat for work.  Really wanted something different this time and these were just perfect.  Everyone loved them and some people even had two and said they would eat more but didn't want to make a pig of themselves.  Even my son in law, who hates raisins, like these so that's really saying something.
I think I will save this recipe to my holiday collection because they would be wonderful on Christmas morning just out of the oven.   Oh did I say they are soooooooooooooo easy to make.  I used my food processor to do the hard part.

I adapted  this recipe from  here
Cinnamon Bun Scones

Cook Time: 13-15 minutes
Yield: 12-15 scones depending on size
1/2 cup toasted chopped pecans
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 cup rolled oats
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
3/4 cup milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
3/4-1 cup golden  raisins (soaked in warm water then drained)

3/4 cup confectioners' sugar
3 to 4 teaspoons milk


To make the scones:

Preheat oven to 425°. Line baking sheets with silicone liners or parchment paper.

In a small bowl, combine pecans, brown sugar, and cinnamon. Set aside.
In a large bowl, combine flour, oats, sugar, baking powder, and salt. Add butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs. This step I did in the food processor, so much quicker.  Just pulse  dry ingredients a couple of time without the butter.  Add the butter bits and then pulse until you have coarse crumbs.
Combine milk, egg, and vanilla in a small bowl. Add to flour mixture and stir just until combined.
Sprinkle cinnamon mixture over dough. Gently stir until batter is just swirled with cinnamon mixture.
Drop dough by 1/4-cup portions* onto prepared pans. Leave about 2 inches between scones.
Bake 11 to 13 minutes, or until golden brown.
Cool scones on a wire rack for 5 minutes while you make the glaze.
To make the glaze:
Combine confectioners' sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.
Drizzle glaze over warm scones.
Thanks for stopping by, have a wonderful week and Remember to Find the TIme to DO ALL the things YOU L♥ve.

Monday, April 13, 2015

Frozen Strawberry Yoguart Pie

I made this for Easter Dinner this year.  We had dinner at my grandson's (a first).  Usually we have dinner at our house, but since he has his own place he wanted to cook.  We had ribs, brats and 

This is one of my grandson's favorites, which I didn't know.  It's so easy and makes for a very quick dessert.  It's wonderful during the summer months when you need somethings sweet and cool.

2 containers  (6 oz. each) strawberry nonfat yogurt

2 cups  thawed COOL WHIP Whipped Topping

1 ready-to-use  graham cracker crumb crust (6 oz.)
8-10 fresh strawberries 


Spoon yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.     Chop 6-8 strawberries and fold into cream mixture  Fill pie crust.  Top with sliced
FREEZE 4 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator. 

So there you go a quick simple dessert that all will love.    Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do All the Things You L♥ve


Monday, April 6, 2015

Spanish Bar cake in the Round

This is the weekly Monday treat for work for this week.  As a kid I grew up in NY and one of my fondest memories is the taste of this cake.  My mom used to buy it at the Local A&P in Smithtown.  It was my favorite.  A while back my daughter made this "down east Maine pumpkin bread"  that tasted very close to this cake.  For months I've thought about this cake but never knew the name of it.  One day while searching on Pinterest, wala there it was.  There are many versions of this out there but after reading reviews and the recipe I chose this one.  The one thing I changed was the oil.  It had called for 1/4 of melted butter which I sub melted coconut oil for.  I felt there was more than enough butter in the icing.  Oh yes I also cut back 1/2 stick on the butter.  
This cake is normally made in a long rectangle but today I jumped outside the box and went with the round.  I also found a good trick to make your cake for further.   Will share that in my next post.
I adapted this recipe from here  

2 1/4 cups flour
3/4 cups brown sugar
3/4 white sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
4 tablespoons cocoa
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons allspice
2 teaspoons ground cloves
1 teaspoons ginger
1/2 cup vegetable oil
1/4 cup melted coconut oil
1 cup applesauce
1 cup sour cream
2 eggs
1 1/2 cups raisins, soaked in warm water until plump and drained

Preheat oven to 350°F.Prepare a 8  in. round (this recipe was originally made in a 9x13 pan) baking pan with cooking spray and flour.  Plump the raisins in warm water.
In a large bowl, whisk all dry ingredients together. Add oil, applesauce, sour cream, and eggs. Mix well. Add in raisins and walnuts and stir to combine.
Pour batter into prepared pan and bake for 40-45 minutes. Let cake cool completely before frosting.
*can make with or without nutmeg*


1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used 1% with stellar results)
2 teaspoons pure vanilla extract
20 tablespoons (2 1/2 sticks) butter, cut into 20 pieces and softened at room temperature
  1. In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
  2. Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
  3. Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
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