White Chocolate Scones


This my first time making scones and I chose a great recipe from Smith Bites website. They serve theirs with a lemon curd which I’m guessing is out of this world. I decided to try it with a raspberry jam. Wow. This is a winner! I added a little more white chocolate.

These are amazing served warm or room temperature.

White Chocolate Scones
 
Here are the Ingredients:
  • 8 tablespoons butter (1 stick), frozen plus two tablespoons melted
  • 6 oz white chocolate chips
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups unbleached all purpose flour plus extra for the work surface
  • 1/2 cup sugar, plus 1 tablespoon for sprinkling on top
  • 2 teaspoons baking powder
  • 1 pinch of freshly grated nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated lemon zest
  • parchment paper
Preheat oven to 425
 
Remove paper from the frozen stick of butter and use your grater attachment in your food processor. Remove from bowl and refreeze until ready to use. Combine milk and sour cream in a small bowl and place in refrigerator until ready to use. Combine the flour, sugar, baking powder, baking soda, salt and lemon zest in the food processor (no need to wash from butter beforehand) and pulse a couple of times to mix. Add frozen grated butter and pulse a couple of times until butter is coated. Add milk and sour cream mixture and pulse until combined. Place flour on your work station and place dough mixture on top and dust it with more flour. With floured hands knead dough 6 to 8 times while adding flour as needed until it’s less sticky. Roll dough into a 12×12 square. Fold into thirds as if you are folding a business using a spatula if necessary to help lift from work surface. Lift short end and do the same thing in thirds to form a 4×4 square. Put dough on a flour dusted plate and place in freezer for 8 minutes. Transfer dough to a flour dusted work service and roll into a 12×12 square. Take chocolate chips and spread evenly over dough and gently press them into the dough. Roll dough, pressing to form tight log and press to form a 4×12 log. Using a sharp floured knife cut lengthwise into 4 squares. Cut each square diagonally in two. You can leave this size, but I cut them again to make them smaller. Place on a parchment lined cookie sheet and brush with melted butter. Sprinkle with sugar and bake on middle oven rack for 23 minutes. Transfer to wire rack and cool for 10 minutes. You’re gonna love them.

Blueberry Muffins with a Cinnamon Crumble


You have to give these amazing blueberry muffins with a yummy cinnamon crumble on top a try.

Serve this with some cold milk or a nice cup of tea or coffee.
 

Blueberry Muffins with a Cinnamon Crumble
 
Here are the Ingredients:
  • 1 1 /2 cups all purpose flour           1/3 cup flour
  • 3/4 cup sugar                                    1/2 cup sugar
  • 2 teaspoons baking powder           1 teaspoon cinnamon           
  • 1/2 teaspoon salt                              1/4 cup cold butter, cubed
  • 1 egg
  • milk
  • 1/3 cup vegetable oil
  • 1 cup blueberries, frozen thawed or fresh
     
Preheat oven at 400 degrees
 
Combine flour, sugar, baking powder and salt in a medium bowl. Pour vegetable oil into a measuring cup, add an egg, and fill with milk until it measures 1 cup. Pour into flour mixture and stir until blended. Carefully fold in blueberries.  Line muffin pan with baking cups and fill to the rim with blueberry mixture. Combine flour, sugar, cinnamon, and butter and mix with a fork until small crumbles are formed. Sprinkle the muffin mixture with crumble until covered. Bake for 25 minutes. Allow to cool before removing from muffin pan. Enjoy
 

Rustic Apple Pie


Most apple pies call for granny smith apples and a pie tin, but I like to change it up with some sweet Gala apples and bake it like a tart.

Rustic Apple Pie
 
Here are the Ingredients:
  • 4 Gala apples, peeled, seeded and sliced
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 lemon, juiced
  • Pie Crust, recipe follows
  • 2 tablespoons butter, cut into small cubes
Preheat the oven to 375 degrees
 
In a medium bowl, combine the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Let rest for 20 minutes for ingredients to marry. Meanwhile, flour board and using a rolling pin, roll out the pie crust into large circle. Gently roll the dough from the center outward until completely rolled out. Carefully, place crust on a non-stick baking sheet and place apple mixture into the center. Fold over the edges of the crust so that it covers 2 to 3 inches of the apple mixture. Add butter cubes on top of the apples. Bake until the filling is golden and bubbly, 30 to 40 minutes.
 
Pie Crust – Makes 2
 
Here are the Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 sticks cold butter
  • 3/4 cup vegetable shortening
  • 1 egg
  • 5 tablespoons cold water
  • 1 tablespoon distilled white vinegar
Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes. Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until combined. Divide in two and place into two separate freezer bags. Allow to chill.

Strawberry Shortcake Sundae


Strawberries are in abundance during the summer months and fairly inexpensive when in season. There are so many ways to use them in a recipe. Strawberry shortcake is a favorite for most and ice cream is perfect for a hot summer’s day. I thought they’d be a winner together. Boy was I right.

Strawberry Shortcake Sundae
Here are the Ingredients:
  • 16 oz container of fresh strawberries, sliced
  • 4 1/2 tablespoons granulated sugar, separated
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • frozen pound cake, thawed 
  • vanilla ice cream
Place sliced strawberries in a bowl with 1 1/2 tablespoons of sugar with 2 tablespoons of water. Gently mix well and let stand for 30 minutes so that the sugar marries well with the strawberries. Meanwhile, make whipped cream. See recipe below. Take a slice of pound cake per serving and cut into bite size cubes. Place 2 scoops of ice cream in a bowl, top with pound cake, top with strawberries and drizzle with strawberry juices. Top with whipped cream. Serve immediately and enjoy.
 
Whipped Cream
 
Here are the Ingredients:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
Place a bowl in the freezer for 10 minutes. Beat cream in chilled bowl until it begins to thicken. Add sugar and vanilla and beat until soft peaks form.
 

Sweet Plantains with Vanilla Ice Cream


I highly recommend this dish. It’s such a simple way to give you and your family something sweet, delicious and economical.

Sweet Plantains with Vanilla Ice Cream
 
Here are the Ingredients:
  • 3 large plantains, black skinned
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • vanilla ice cream
Peel plantain and cut into 1 inch diagonal slices. Heat oil and butter in a frying pan over medium heat. When the oil and butter are hot add plantains, not over crowding, and cook for around 2 minutes per side or until golden brown and caramelized.

Chocolate Chip and Walnut Cookies


Don’t you adore warm cookies and milk. These are extra chocolatey.
 
 
Ooey gooey chocolatey nutty goodness. Be prepared to have chocolate fingers.
 
 
Chocolate Chip and Walnut Cookies
 
Here are the Ingredients:
  • 1/2 cup shortening
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 1/4 cups flour
  • 8 oz chocolate chips
  • 1 cup walnuts, optional
  • 1 egg, beaten
Preheat oven 350 degrees
 
Cream shortening in a mixer then add sugars and egg. Dissolve baking soda in one tablespoons of HOT water then add and mix. Add flour, salt, vanilla and mix well. Add nuts and chocolate chips and mix again. Drop tablespoonfuls on greased cookie sheet. Bake for about 12 minutes.

Oreo Cookie Milkshake


I decided to make this milk shake with what I had on hand. I’ve been working on eating right, but I have to indulge myself everyday with something sweet. I bought some So Delicious Coconut Milk ice cream in Vanilla Bean flavor vs Yogurt or regular ice cream. Wow! So delicious!
 

Oreo Cookie Milkshake
 
Serves – 2
 
Here are the Ingredients:
  • 2 cups So Delicious Coconut milk ice cream vanilla bean, softened
  • 1/2 cup 2% milk
  • 3 Oreo cookies, crushed in a Ziploc bag with a rolling pin
Put ice cream and milk into the blender and mix until blended. Place in crushed cookies and pulse until incorporated. Pour into 2 tall glasses and serve immediately.

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