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Monday, July 31, 2017

blueberry scones

Our local grocer had blueberries on sale and I needed a treat for work, so these worked out perfect.  I love making scones because you can make sweet or savory and they are all delicious.  The trick to making them so they are not dry is to not overwork the dough and don't over cook them.  Hope you give them a try.
adapted from here
  1. 3 cups all-purpose flour
  2. 1 cup sugar
  3. 1½ teaspoon salt
  4. 1 Tbsp baking powder
  5. 2 sticks butter, softened
  6. 1½ cups fresh blueberries
  7. 1 lemon, juice and zest
  8. ½ cup half and half
  9. 1 egg
  10. 1 egg, well beaten (for wash)
  11. ¼ cup turbinado or sparkling sugar
  1. Heat oven to 400ºF.
  2. Place flour, sugar, salt and baking powder in a large bowl. With a pastry cutter or fork, work
  3. butter into the flour mixture until fine crumbs form. Gently stir in blueberries. In a second medium bowl, whisk together lemon juice and zest, half and half, and one egg. With a wooden spoon, slowly add wet mixture to dry, stirring very carefully to keep berries intact.
  4. Turn dough onto a parchment-lined cutting board. Form into a 12”x 9” rectangle, about ¾” thick.With the Sweet Creations 3” Round Nest Cutter, press 12 rounds from the dough. Transfer to a large parchment-lined baking sheet. Discard remaining dough.
  5. Fill the Sweet Creations Pastry Brush with beaten egg. Glaze the tops of each scone with egg wash, sprinkle with turbinado sugar.Bake for 20-23 minutes or until golden brown around the edges. Allow to cool slightly before serving.
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, July 24, 2017

toffee and chocolate chip cookie bars

These are really good and quick to make.  Would be a great addition to your Holiday Cookie list.

adapted from here
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2/3 cup white sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 2 2/3 cup flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups semi sweet chocolate chips
  • 1 (8 oz.) package Heath English Toffee Bits
  1. Preheat your oven to 375 degrees.
  2. In your Kitchen Aid Mixer, cream the butter and the sugars until fluffy.
  3. Add the eggs and vanilla and mix together well.
  4. Add the flour, soda and salt and mix just until combined.
  5. Mix in the toffee bits and chocolate chips.
  6. Press the batter with a spoon evenly into a 9 x 13 glass baking dish.
  7. Bake for 30 to 35 minutes or until the top is golden brown.
  8. Take out of the oven and let it cool for 20 minutes if serving warm or completely if serving room temperature before cutting into pieces and serving.
  9. If serving warm the middle will be gooey because of the melted toffee and melted chocolate.
  10. Serves 18 to 24 depending on what size you cut them into.
  11. If freezing, let cool and store in a wax paper lined, air tight container.
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, July 17, 2017

Traditional Irish Soda Bread

We always have our corned beef, cabbage and mashed potatoes on St. Patty's day and this year I decided to try and make Irish Soda Bread.   After reading the ingredients to me it's really just a giant scone.  Looks real pretty when cooked and I used a cast iron pot to cook mine in *they say that's real traditional too*.

This recipe goes together quickly and really is a no fuss bread to make.

4 1/2 cups flour
1 Tsp baking soda
1 TBL sugar
1 tsp salt
1 cup raisins
1 3/4 cup butter milk (I made my own with half and half water and vinegar)
4 TBL very cold butter
1 large egg

Thanks for stopping by, have a great week and Always Remember to Find the Time To Do ALL the thngs You L♥ve.

Monday, July 10, 2017

Irish Soda Bread Muffins with a twist

Found this here and made these St. Patty's day because my son in law doesn't like raisins.  He loves spicy things so thought these would be a good choice.  She made 12 regular size muffins but I decided to do the 6 extra large.

3 cps flour
1 TBL baking powder
1 tsp salt
2 TBL sugar
1/2 tsp baking soda
1 3/4 butter milk
1/4 cup butter melted
1 cup shredded cheddar cheese
4 chopped jalapenos

Preheat oen 375° line muffin tin or spray
sift dry ingredients .  in another bowl mix buttermilk and egg, stir into dry ingredients, fold butter into batter.  Stir in cheese and jalapenos but don't over mix.  Fill muffin tins 3/4 and then bake for 30-40 minutes until toothpick comes out clean.

He said they were really good so hope you give them a try.  Have a great week and always Remember to Find the time to do ALL the things you l♥ve.

Monday, July 3, 2017

Crusty Italian Bread

Way back when I made those stuffed shells I had extra, which I froze.  Well we had them on a Sunday on my day to cook.  Made this bread to go with it.  It's so yummy...nothing better than fresh homemade bread right out of the oven with some butter.  You could eat the whole loaf...I know you could, cause I sure can.    I mixed the dough in my KA food processor.  Worked out great. 

Crusty Italian Bread
makes 2 loaves
1 1/3 cups warm water
2 1/4 teaspoons yeast
1 Tablespoon brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
4 cups flour
Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit. 
Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.    
Cover and let the dough rise until doubled about 30 minutes.
Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.)   Cover with a damp cloth and let rise until doubled.
Preheat oven to 375 degrees.
Beat together:
1 egg
1 Tablespoon water
Brush the risen loaves with the egg mixture.
Make a single long quick cut down the center of the loaves with a sharp knife.
 Place at least 1 cup hot water in a shallow pan and place it on the rack underneath the bread.  The steam will make the crust turn perfectly.  You may need to add a bit more water during cooking. You do not want it to evaporate.
Bake for 25-30 minutes or until the loaves turn golden brown and sound hollow when you tap them.
If you can place them on a rack to cool a bit, this is very difficult I know all to well.  Then slather with butter and enjoy.

Thanks for stopping by, have a wonderful week and Remember to Find the Time to DO ALL the things You L♥ve.

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