Monday, October 29, 2012

Lemon Thyme Scones with a Lemon Cream Cheese Glaze

Well hello Storm Sandy.  The winds and the rain have begun.  I am not sure how badly we will be hit and whether or not we will lose power with this storm, but in preparation I made some treats.  I made some scones since they are quick and easy.  I chose lemon and thyme flavors because sometimes I need a snack a bit more on the savory side, especially if I am drinking yerba mate with my in-laws. 

Most of these ingredients probably already exist in your pantry and fridge, so you can make them tonight.

I love the smell of lemon zest.  Sometimes my sister-in-law throws some in the yerba mate kind of like adding lemon to a tea.  It really enhances the flavor of the yerba leaves.

Just look at this pretty ball of dough all decorated with lemon zest and thyme leaves.

You really don't need to put down a lot of flour, so the mess is minimal.  If you roll it out on a cutting board, you can rinse is off in the sink and wipe it down with a sponge.

If you use a pizza cutter, the pieces of dough will come out more uniform and you will get nice clean edges.

I hope everyone on the East coast stays safe during this storm.  We will probably be heading to the basement later today.  See you all later.


Lemon Thyme Scones with a Lemon Cream Cheese Glaze

by The Sweet Chick
Prep Time: 10-15 minutes
Cook Time: 15 minutes





Ingredients (8-10 scones)
    For the scones
    • 2 cups flour
    • 1/3 cup sugar
    • 2 teaspoons baking powder
    • 6 tablespoons cold butter
    • 1/2 cup milk
    • 1 egg
    • 1 teaspoon lemon zest
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon thyme leaves
    For the glaze
    • 4 oz. cream cheese, room temperature
    • 1/2 cup powdered sugar
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon Crisco vegetable shortening
    • 3-4 tablespoons milk
    Instructions
    For the scones
    Preheat oven to 425º F.
    By hand or with a stand mixer, mix flour, sugar, and baking powder. Cut up butter and add to flour mixture.
    In a separate bowl mix egg and milk until blended and add to the flour mixture.
    Add lemon zest, lemon juice and thyme, continue to mix until all is well incorporated. The batter will be a dough like consistency.
    Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten out to about an inch thick.
    With a knife or pizza cutter, divide the dough circle into equal triangles. I made eight big scones, but you can make 10 smaller ones if you like.
    Separate the triangles and place on a cookie sheet.
    Bake at 425º F for 15 minutes or until tops are golden. Then take out of oven and place on a cooling rack.
    For the glaze
    With a mixer, blend together cream cheese and powdered sugar until smooth.
    Then add lemon juice, milk, and shortening and mix well. If you want the glaze to be thinner, add a little more milk. I made mine a bit on the thick side.
    Spread the glaze onto the cooled scones and sprinkle with extra lemon zest if you like.
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    Tuesday, October 23, 2012

    Pumpkin Recipes

     
    Try as I might, I simply can't work full time, take care of two small children, try to sell my house, attend Online BlogCon, and also bake, photograph, and post a new recipe this week.  Silly me, what was I thinking.  I will be back next week with something good!
     
    Till then, enjoy this recap of my pumpkin recipes.  Just click on the photo to link back to the recipe.
     
    Maple Pumpkin Chocolate Chip Bread

    
    Maple Pumpkin Rice Krispie Treats

     
    Pumpkin Apple Scones
    Pumpkin Pops
     
    
    Biscoff Caramel Pretzel Cookies with Pumpkin Spice Kisses
    Biscoff Pumpkin Cupcakes with Marshmallow Fluff Frosting
    Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling

    Pumpkin, Banana, and Apple Yogurt Smoothie

     

    Saturday, October 20, 2012

    Apple Pie Donut Holes


    This week has been incredibly busy.  We put our house up for sale and my sister-in-law had her baby early.  All happy things, but hectic non the less.  I did have some time to make these treats.  I wanted donuts, but also wanted to use my new Babycakes cake pop machine.  So I thought donut holes would be fun.


    I used some canned apple pie filling that I had on hand.  It already had a great flavor, so I knew the donut holes would come out tasty.

    Okay, so it's a slightly messy project, but they came out so cute.  The clean up is really easy on the Babycakes machines.  This is my third machine, so I should know.

    The donut holes pop out quite easily from the reservoirs and they bake so darn fast.  Oh the possiblities for recipes with this thing.

    I did glaze the donuts after they cooled off, so they wouldn't dry out.  I was going to coat them in cinnamon sugar, but after taste testing one, I realized that the texture was too gritty.

    I then moved on to powdered sugar and cinnamon.  After taste testing a few of those to get the right ratio for sugar to cinnamon, I came up with a winner.

     I know what you are thinking.  It is hard work to taste test until you find the right recipe.  My daughter and husband were kind enough to lend me a hand.  They are dedicated helpers.


    Apple Pie Donut Holes

    by The Sweet Chick
    Prep Time: 15 minutes
    Cook Time: 4 minutes
    Keywords: bake dessert snack apple cinnamon donuts


    Ingredients (36 donut holes)
      For the donuts
      • 2 cups all purpose flour
      • 1/2 cup brown sugar
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1 teaspoon cinnamon
      • 1 teaspoon salt
      • 2 eggs, beaten
      • 1/4 cup pure maple syrup
      • 1 teaspoon pure vanilla extract
      • 3/4 cup canned apple pie filling
      • 2 tablespoons milk
      For the glaze
      • 1 cup powdered sugar
      • 1 teaspoon pure vanilla extract
      • 4 tablespoons milk
      For the coating
      • 1 cup powdered sugar
      • 1 teaspoon cinnamon
      Instructions
      For the donuts
      In a large bowl combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
      Then add eggs, maple syrup, and vanilla. Mix well.
      Before adding apple pie filling, run a knife through the large chunks of apples to chop them into smaller pieces. Then add to mixture and mix until all apples are incorporated.
      Then add the milk. The mixture will be on the thick side.
      Pour 1 tablespoon of donut mixture into each reservoir of your preheated Babycakes cake pop machine.
      Bake for 4 minutes, then remove and place on a plate or cooling rack to cool off.
      For the glaze
      In a small bowl mix together powdered sugar, vanilla, and milk. You want the consistency to be runny, not thick.
      Dip each donut in the mixture and flip it around by hand or with a fork until the whole donut is covered.
      Then place back on the cooling rack until the glaze is dry.
      For the coating
      In a small bowl combine the powdered sugar and cinnamon.
      Dip each donut into the mixture and roll around until all covered.
      Then place finished donuts in an airtight container until ready to eat.
      Oh, who are you kidding, go ahead and start eating!
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      Thursday, October 11, 2012

      Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling

      Just when you thought I was done with pumpkin recipes, I have come up with one more.  The Pumpkin Spice Crepes were great just as is, but I always like to embellish, so I decided to fill them.  I loved the Cinnamon Mascarpone Frosting I used for my Churro Cupcakes, and usually eat it by the spoon full, because it is so light and only a tad bit sweet.  I knew it would make a great filling.  The cinnamon worked well with the pumpkin in the crepes and the maple syrup I poured over them.

      These are great for breakfast, dessert, or just a mid-afternoon snack.  They are not heavy, they won't weigh you down, and they won't make you feel guilty for eating them.

      Mmm....just look at those beautiful specks of pumpkin spice.  I have fallen in love with pumpkin spice this year. I can't get enough of it.  I may have to start buying it by the pound.  Those little containers don't last very long.

      Does anyone else feel this way or is it just me?



      Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling

      by The Sweet Chick
      Prep Time: 20 minutes
      Cook Time: 15 minutes
      Keywords: skillet pumpkin cinnamon mascarpone cheese crepe 


      Ingredients (10 crepes)
        For the crepes
        • 1 1/2 cups milk
        • 1 cup all purpose flour
        • 1 egg
        • 1 teaspoon vegetable oil
        • 1/4 teaspoon baking powder
        • 2 teaspoons pure vanilla extract
        • 1 1/2 teaspoons pumpkin pie spice
        • 1/2 cup pumpkin puree
        • 1/4 cup water
        For the filling
        • 1 cup heavy cream
        • 8 ounces mascarpone cheese, room temperature
        • 1/2 cup confectioners' sugar, sifted
        • 1/4 teaspoon cinnamon
        Instructions
        For the crepes
        In a blender or with hand mixer, combine all ingredients. Blend until smooth. Batter should be very thin. If batter is too thick, add a little more water, one tablespoon at a time.
        Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat.
        Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
        Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
        Repeat with remaining batter.
        For the filling
        With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy).
        In another bowl, mix together mascarpone, cinnamon and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
        Fill each crepe with about 1/4 cup or so of filling. Roll up the crepes and drizzle with maple syrup or dulce de leche.
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        Tuesday, October 9, 2012

        Carrot Cake Muffins with Cinnamon Maple Mascarpone Frosting

         My mom always made the best carrot cake.  Flavorful, moist, and with lots of carrots!  So I pulled out a copy of her recipe.  Of course it was written in French, so it took a little extra thinking on my part.  Although I can read, write, and speak French, I do not use it everyday, therefore my vocabulary it sometimes lacking.

        Don't worry I have translated it for you.  I did swap a few things in the recipe. I replaced some of the oil with unsweetened apple sauce and some of the all purpose flour with whole wheat flour and added some vanilla.

        Yep, I grated my carrots by hand.  I do have a small food processor, but didn't feel like taking it out.  Anyway, grating by hand is good exercise.

        I used my square muffin tin by Dannyseo, but you can make them in a regular muffin tin also.  You can see specks of cinnamon and the bits of carrots.  You can almost smell the goodness.

        My mom always topped her cake off with a cream cheese frosting, but I wanted something different. I really liked the Cinnamon Mascarpone Frosting I made for my Churro Cupcakes.  I thought it would be a nice compliment to the muffins. It just needed a hint of maple syrup.  Everything tastes better with maple syrup.  My dad always pours it over any dessert he has.  It's no wonder I love it so.

         
        Carrot Cake Muffins with Cinnamon Maple Mascarpone Frosting

        by The Sweet Chick
        Prep Time: 15 minutes
        Cook Time: 15 minutes
        Keywords: bake dessert cinnamon raisins pecans maple syrup muffins 


        Ingredients (24 muffins)
          For the muffins
          • 2 cups sugar
          • 1 cup all purpose flour
          • 1 1/14 cup whole wheat flour
          • 2 teaspoons baking soda
          • 2 teaspoons baking powder
          • 2 teaspoons cinnamon
          • 4 eggs, beaten
          • 1 cup vegetable oil
          • 1/2 cup unsweetened applesauce
          • 2 teaspoons vanilla
          • 3 cups grated carrots
          • 1 cup raisins
          • 1/2 cup chopped pecans
          For the frosting
          • 1 cup heavy cream
          • 8 ounces mascarpone cheese, room temperature
          • 1/2 cup confectioners' sugar, sifted
          • 1/4 tsp. cinnamon
          • 2 tablespoons pure maple syrup
          Instructions
          For the muffins
          Preheat oven to 350ºF.
          Place sugar, flours, baking soda, baking powder and cinnamon in stand mixer bowl. Mix on low till well blended.
          Add beaten eggs, oil, applesauce and vanilla. Mix on low for 2 minutes. Then stop and scrape down sides. Continue mixing on low until mixture is well blended.
          Add carrots, raisins, and pecans. Mix until all are incorporated.
          Pour mixture into greased or lined muffin tins.
          Bake on 350ºF for 15 minutes or until toothpick inserted in center comes out clean.
          Then take out of oven and place on cooling rack.
          For the frosting
          With stand mixer on medium speed (with whisk attachment), whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy).
          In another bowl, stir together mascarpone, cinnamon, confectioners' sugar, and maple syrup until smooth.
          Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately on cooled muffins.
          After frosting the muffins keep them refrigerated.
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          Monday, October 1, 2012

          Maple Chocolate Chip Zucchini Cookies



          I figured you guys would be sick of pumpkin recipes by now and I was craving zucchini.  I have made these zucchini cookies before using a recipe from my mom's archives.  I just adapted it to my taste.  I was more in the mood for pecans and chocolate chips than walnuts and raisins.


          I didn't even have any sticks of butter on hand, so I had to make due with a tub of Smart Balance.  I really needed cookies and I wasn't driving to the store for butter.


          Never fear, the cookies turned out fine.  In fact, they were nice and puffy,  just like a chocolate chip zucchini cloud.

          When you bite into them, you can taste the zucchini with a hint of cinnamon that really enhances the flavor of the chocolate chips.  I like that they are not overly sweet.  Although, it does make it harder to stop after eating just one.  They go down real easy.





          Maple Chocolate Chip Zucchini Cookies

          by The Sweet Chick
          Prep Time: 15 minutes
          Cook Time: 12 minutes
          Keywords: bake dessert zucchini maple syrup chocolate chips cookie 


          Ingredients (30 cookies)
          • 1/2 cup butter
          • 3/4 cup sugar
          • 1/4 cup pure maple syrup
          • 1 egg, beaten
          • 1 teaspoon pure vanilla extract
          • 1 cup all purpose flour
          • 1 1/2 cups wheat flour
          • 1 teaspoon cinnamon
          • 1/4 teaspoon salt
          • 1 teaspoon baking powder
          • 1 teaspoon baking soda
          • 1 cup shredded zucchini
          • 1/2 cup semi sweet chocolate chips
          • 1/3 cup chopped pecans
          Instructions
          Preheat oven to 350º F.
          In a stand mixer add butter, sugar, syrup, egg, and vanilla. Beat on low until well mixed and texture is smooth.
          In a separate bowl combine flours, cinnamon, salt, baking powder and baking soda. Stir until all is well blended.
          Then slowly add dry mixture to the wet mixture and beat on low until it becomes a dough like consistency.
          Then add zucchini, chocolate chips, and pecans. Mix until all is evenly distributed throughout the dough.
          Using a spoon or cookie scoop, drop by tablespoon or so onto a greased cookie sheet leaving 2 inches between each dough ball.
          Bake for 12 minutes or until the tops are slightly golden. Remove from the oven and wait 5 minutes, then remove from cookie sheet and place on cooling rack until completely cooled.
          Then grab a glass of milk or a cup of coffee and see if you can resist eating more than one.
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