Making the most of my "Dash"

Posts tagged ‘Baking’

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.

Advertisements

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.

The Saturday Weekly Wrap-Up

A Beautiful Havasu Day

This morning I threw open all the windows, sliding glass doors, and the front door.  I was completely enjoying the house brightened with natural light, a cool breeze is blowing, and the temperature at a wonderful 76°. Ahh, such bliss….

Then I saw all of the dust-bunnies stirring.

Sigh…. So I did my bi-annual dusting.  Well, not really.  More like quarterly.  For all my CDO (remember, OCD but in alphabetical order!!), I am NOT that way about cleaning.  Don’t get me wrong, my house isn’t a wreck and everything has its own place and is usually put in it.  But, I like my house to look like the kind of place it is… PEOPLE LIVE HERE.  There’s usually a stack of papers on the coffee table, and the computer desk has that messy pens/papers/coupons/paper-clips look about it.  The house is always kept nice enough that I wouldn’t freak out if someone knocked on the door and wanted to come in and visit for a bit.  However, when the dust-bunnies come alive, it’s time to get out the Swiffer thingy.

Dust bunnies

Image via Wikipedia

Anyway, with the Saturday fall-cleaning out of the way, now I get to fully enjoy the airy house with my husband sitting beside me.  And it’s so quiet!  It’s officially Fall Break and that means earlier this week we took the kids to go to their Dad’s.  I am not ashamed to say that I LOVE their school breaks as much as they do!! They get to go spend time with their Dad, and Brad and I get time to ourselves.  I feel very fortunate that he is retired and we get to spend this time together.  The price we pay for it is the very long drive to drop-off the kids (four hours each way), but it’s worth it.  This last trip felt like it took forever, but I brought my project with me and got some work done on it!

The So-So Pumpkin Scone

Friday it was so cool outside that I couldn’t resist the temptation to do some baking.  I found a recipe for pumpkin scones that I just had to try.  Unfortunately, I wasn’t too impressed with it.  It tasted fine, and I’m glad I followed my usual “double the spice” rule.  Otherwise it would have been very plain.  I think I’ve just been spoiled by Starbucks pumpkin scones, and now I’m determined to find a recipe that is the same or at least similar.  This one will be my next attempt!

We were hoping to get Brad’s garage started this past week, but alas the county had to justify it’s job and red-lined the engineers plans. (I hope no one from the county stumbles upon this.  If so, just know that all names on this blog have been changed to protect the identity of those starting any garage projects held up by you.)  We were all excited for the crew to break ground on Tuesday or Wednesday, but no one ever showed.  We discovered yesterday there was a hang-up, but the engineer has completed the changes (that a county worker decided he knew better about than an actual certified engineer…but I digress) and perhaps we’ll get it started this week.  I’ll post more on “The Garage Project” later.

All in all, it’s been a busy week getting the kids ready to go.  We only got 9.9 miles in this last week due to our busy-ness, but that’s better than nothing!  I managed to not give in to the scale-temptation again, and I have dutifully held to my new skin-care regime for the last two and a half days.  I find all the time spent at night on it to be annoying, but I don’t want to look like a prune in 10 years.

Now we’ll get to spend the next week relaxing (in our freshly dusted home) and enjoy our kid-less time.  Tomorrow is Brad’s 36th birthday (I love transposing his numbers to the age he *feels* he is!).  We have plans to take the boat across the lake and spend a fortune ($20) on the penny slots as well as have a nice lake-view lunch. It’ll be lots of fun!

Enjoying my dash!

Christine

Tag Cloud

%d bloggers like this: