Making the most of my "Dash"

Archive for the ‘Baking’ Category

Glazed Pumpkin Scones (Like Starbucks!!)

Like-Starbucks Pumpkin Scones

I love Starbucks’ Pumpkin Scones.  Especially with their Pumpkin Spice Latte… Bliss!! I attempted a pumpkin scone the other day… Blech.  It was ok, but not what I was hoping for.

Then I ran across this blog that had a recipe for Starbucks Pumpkin Scones.  I had to try it!  Especially because I opened up the big can of Libby’s Pumpkin the other day when I only needed a 1/4 cup of pumpkin.  Poor Mister has had to endure me making tons of stuff to use up the rest of the pumpkin: a so-so batch of scones, pumpkin chocolate chip cookies, and now a new batch of scones.  He’s surviving the torture of baked goodies.

The recipe may seem long, but it is SUPER EASY to make! The only difficulty I had was waiting for the scones to cool!!  They turned out EXCELLENT!! Definitely like Starbucks.  Now, I may have to try this recipe to make my own Pumpkin Spice Latte tomorrow… Mmmmmm!!

Chef’s Notes:  I have this ‘thing’ about doubling the spice in pumpkin recipes.  I just love my pumpkin extra spicy.  In this case the ONLY thing I doubled was the cinnamon in the scones.  Nothing else!  Also, random complaint: the 7 tablespoons of sugar annoys me.  Seriously, 4 tablespoons equal a 1/4 cup and 8 tablespoons equal a 1/2 cup.  They had to make the sugar in this recipe be 1 tablespoon short of a 1/2 cup??  Ok, Ok, I understand baking is a science and all that stuff.  Sigh…random complaint over.

Scones Ingredients:

  • 2 cups all-purpose flour
  • 7  Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 Tablespoons cold butter
  • 1/2 cup canned pumpkin
  • 3 Tablespoons half-and-half (you can use regular milk too!)
  • 1 large egg

Sugar Glaze Ingredients:

  • 1 cup plus 1 Tablespoon powdered sugar
  • 2 Tablespoons milk

Spiced Glaze Ingredients:

  • 1 cup powdered sugar
  • 3 Tablespoons powdered sugar
  • 2 Tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
Preparation:
Scones

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. (Note: I have a $250 Kitchen-Aid Mixer FOR A REASON… To do the WORK!  I don’t use anything but my mixer for cutting in butter, as it does a perfectly good job.  Just let it mix for several minutes and you’ll have a nice crumbly mixture without killing your arms or pulling out the food processer).

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. (Again…. Kitchen Aid.  Let IT do the work!!)

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

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

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

Spiced Glaze

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

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

Pumpkin Chocolate Chip cookies… Ohhhhh YEAH!!!

Pumpkin Chocolate Chip Goodness!

This cookie is one of Mister’s favorite.  He found them at Smith’s two years ago and pretty much gobbled the entire package himself.  These are those soft cake-like cookies, and while I’m not normally a lover of cookies like that… these are BOMB.  In full disclosure, I am a lover of pretty much all things pumpkin, so I was already predisposed to LOVING these.

I found a recipe on allrecipes.com (my go-to page for recipes!) that was similar to the Smith’s cookies, but the recipe didn’t have nearly enough spices in it.   I changed the recipe a bit to suit my taste.  Hope you’ll give them a try… Enjoy!!

Ingredients:

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of ground allspice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Chef’s notes: First… I NEVER put nuts in my cookies. I just can’t stand them.  Second, if you don’t like a lot of  spice, use only the 2 teaspoons of cinnamon and disregard the other spices.  Third, you can also just substitute 1 TBSP of Pumpkin Pie Spice in place of the cinnamon, ginger, nutmeg, cloves and allspice. Fourth, I’ve read that you can substitute apple sauce for oil to make a healthier cookie, but I haven’t tried it yet (and there was NO WAY I was going to try it on Mister’s birthday cookies!!).

Preparation:

  1. Preheat oven to 350° F
  2. Combine pumpkin, sugar, vegetable oil, vanilla and egg. Dissolve the baking soda with the milk and stir in.
  3. In a separate bowl, stir together flour, baking powder, ground cinnamon, ginger, nutmeg, cloves, allspice, and salt. Add flour mixture to pumpkin mixture and mix well.
  4. Stir in chocolate chips and nuts.
  5. Drop by spoonful on greased cookie sheet and bake for approximately 13 – 15 minutes or until lightly brown and firm.

These cookies will taste great the first day, but they will taste much better the second day when all the flavors have a chance to meld.  I usually store them in an airtight container with a paper towel or piece of wax-paper between the layers.  It keeps them nice and soft.

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