Wednesday, June 18, 2014

Berry Jello Pops...


 
Frozen treats are what summer is all about!

I especially love making Popsicles for my girls. It doesn't matter how old a person is, I am telling you...  they will still enjoy frozen treats.

I use to have plastic Popsicle molds, but they cracked after only a few uses. Now I use the 3 oz. paper cups. I've found them to be the perfect serving size. They also look adorable!

Making your own Popsicles allows you to get creative with the ingredients... and I'm all about creativity in the kitchen.

It's the perfect opportunity for you to get in the kitchen with the kids this summer and execute an easy recipe!

What do ya know!?!

I've got the best pops for you to try...


Berry Jello Pops

  • 1 Cup Frozen Mixed Berries
  • 6 oz. Berry Yogurt (Any Mixed Berry or Berry of Your Choice)
  • 1- 1oz. Box of Sugar Free Fat Free Instant Vanilla Jello Pudding
  • 2 Cups Fat Free Milk
  • 10- 3 oz. Paper Dixie Cups
  • 10 Wooden Popsicle Sticks
Blend the frozen berries, yogurt, jello pudding mix, and milk in a blender until smooth. Quickly divide the blended mixture between the Dixie cups. 

Place in the freezer for 20 minutes, then insert the wooden sticks in the center. Allow to chill 2-3 hours or until frozen. 

Tear off the Dixie cup when ready to serve.

Enjoy!

Tuesday, June 3, 2014

Tortellini Salad...

 

Summer.

It's almost here.

I love that we will have a break from school. I love that we get to go on vacation. I also love that summer means BBQ's, fun cold desserts, and fresh salads.

Who wants to have the oven going for each and every dinner during summer!?!

Not me, that's for sure!

I love fresh salads for dinner... they are easy and light. If we are out and about in the warm weather all day, I usually don't want to come home and stress over an elaborate dinner.

If you feel the same as me, this is the recipe for you...


Tortellini Salad

  • 1 9oz. Package of Cheese Tortellini
  • Fresh Spring Salad or Spinach Salad Mix
  • 12 Cherry Tomatoes, Sliced Lengthwise
  • Good Quality Balsamic Vinegar
  • Good Quality Extra-Virgin Olive Oil
  • Pinch of Fine Sea Salt
  • Pinch of Coarsely Ground Black Pepper
  • Parmesan Cheese, Grated
Boil water and prepare the tortellini according to the package directions.

Drain the tortellini well. Place in a medium bowl with a few large handfuls of the salad and the tomatoes. Carefully splash the balsamic vinegar and oil over tortellini, salad, and tomatoes. Add the salt and pepper. Gently toss to coat, and adjust the flavors to taste. 

Divide between two bowls or plates. Grate fresh Parmesan on top, to taste. Serve with a baguette or garlic bread. 

This recipe can easily be doubled, even tripled, for a large family dinner or get-together! 

Enjoy!

Friday, May 9, 2014

Lemon Basil Shortbread Cookies...

 


Want a classic shortbread recipe with a twist?

Well, I've got one for you.

Shortbread cookies are one of my favorite cookies to make. They taste delicious as is, but even better when you add lemon and basil.

It fancies them up... and that's a fact.

Want something fancy to serve for Mother's Day?

If so... you guessed it... this is the recipe for you.

They are a wonderful accompaniment with tea.

Lemon Basil Shortbread + tea = a wonderful Mother's Day treat!

Happy Mother's Day to all of you fantastic mommas out there! I wish you a day of love, happiness, and most of all rest and relaxation!

Lemon Basil Shortbread Cookies
Adapted from Simple Shortbread Cookies

  • 1 Cup Unsalted Butter (2 Sticks), Softened
  • 1/2 Cup Powdered Sugar
  • 2 Teaspoons Fresh Basil, Finely Diced
  • Zest and Juice of 1 Lemon
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Cups Flour, Plus Some for Rolling Cookies Out
Begin by creaming the butter and the sugar. Add the basil, lemon zest, lemon juice, and vanilla. Mix until just incorporated. Add the flour in half cup intervals, stopping to scrape the sides of the bowl. Do not over mix the dough.

Separate the dough in half and place on plastic wrap. Seal and shape into disks. Place in the refrigerator for at least 30 minutes, up to 1 hour to chill. 

In the meantime, pre-heat the oven to 350 degrees (F) and line two cookie sheets with parchment paper.

After the dough has been allowed to chill. Dust a bit of flour on a clean surface and on a rolling pin. Working with one chilled dough disk at a time, begin rolling out the dough to the desired thickness. Cut with cookie cutter(s) of your choice. Re-roll the scraps until all the cookies are cut. 

Place in the oven for 8-12 minutes, or until set. Allow to cool a few minutes on the sheet, then transfer the cookies to a cooling rack until completely cooled. 

The baking time will depend on the cookie thickness and the size of cutters used. I used a heart cookie cutter, about 2-inches across. Each disk made about 36 cookies, so about 72 cookies total. Enjoy with tea.

You can make one half of the dough into cookies and use the other half for a tart or pie crust. 

Enjoy!

Friday, April 25, 2014

Green Smoothie...

 

I am in love with smoothies. Love them, love them, love them.

I've been wanting to incorporate more healthy smoothies into my daily nutrition. It's a great way for me to get in my fruits, green vegetables, and healthy fats!

I find that they fill me up until my next meal.

Hallelujah!

Did you just see those clouds part and the sun shine through?

I am a snacker. To the extreme... especially in the late evening/early night.

Smoothies for dessert? Why yes, please!

This is a simple green smoothie, with a mild green vegetable: spinach. I like using spinach because once it's blended in with all the other ingredients, you barely notice it.

So, if you're looking for a great, sweet, and filling smoothie, give this one a try...

 Green Smoothie

  • 1 Tablespoon Organic Non-Hydrogenated Extra-Virgin Coconut Oil
  • 1-1/2 Cups Fresh Spinach, Roughly Torn (To blend easily)
  • 1/2 Cup Frozen Pineapple 
  • 1 Banana 
  • 1 Cup Pure Coconut Water
Using a good blender, add the ingredients in the order listed. Blend until all the ingredients are smooth, carefully pushing the ingredients down with a spoon, if needed. Makes 1 (1-1/2 cup) serving.

Enjoy! 

Friday, April 18, 2014

Ham Spinach Rolls with Gouda Cheese...

 

I love brunches.

Yes, I do end up stuffing myself silly... there is usually just so much to choose from!

You have an array of savory and sweet dishes served... the best combination, if you ask me.

I love serving at least one brunch dish that includes ham as an ingredient. Ham... you really can do so much with it!

For this dish, I wanted to combine ham and spinach... and it doesn't hurt to throw a little Gouda cheese in there, either...

This would be a fabulous Easter brunch item... it's easy... and takes hardly anytime to prepare and bake. Who wants to be slaving away during meal time!?! 

Not this lady!

Ham Spinach Rolls with Gouda Cheese
  • 12 Flaky Crescent Rolls, Unbaked
  • 1 Cup Cooked Ham, Diced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 6 oz. Fresh Spinach
  • Pinch of Sea or Kosher Salt
  • Pinch of Black Pepper
  • 1 Cup Shredded Gouda Cheese
Preheat the oven to 375 degrees (F).

Line two baking sheets with parchment paper; set aside.

In a large saute pan, heat the oil on medium/low heat. Add the spinach, salt, and pepper. Saute the spinach until just wilted. 

Transfer the spinach to a paper towel lined plate, to drain any excess oil.

On a clean surface, gently stretch the triangular crescent rolls a bit, to allow more surface area. Divide the spinach, cooked ham, and Gouda between the crescent rolls. Fold the crescent rolls by over lapping all three sides and pinching to close, securing the ingredients inside.

Place the closed rolls onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes or until the rolls are cooked and browned on top. Makes 12 rolls.

Enjoy! 



Thursday, April 10, 2014

Open Faced Crab Roll...



I just can't stop buying Torta Rolls! They are my new foodie obsession... for real.

I know I recently posted a recipe using them, but I had another recipe in mind for this week.

A crab roll.

Being that it is Lent, and our family abstains from meat on Friday... this was the perfect recipe for us.

I happen to love crab... anything seafood related, really. Oh, and bread, too! Knock on wood, that I do not ever develop a gluten problem. That would be a very sad day indeed.

I don't know how some of the gluten-free breads taste... but it just wouldn't be the same. I'm going to stop thinking about it, before I bum myself out.

Anyway... if you like crab, mayo, butter, cheese, and bread... you're gonna like this recipe.


Open Faced Crab Roll

For the Bread:

  • 1 Torta Roll or French Roll, Sliced Lengthwise in Half

For the Spread:

  • 2 Tablespoons Light Mayonnaise
  • 1 Tablespoon Butter, Softened
  • 1-2 Small Garlic Cloves, Minced
  • 2 Tablespoons, Shredded Cheddar Cheese

For the Crab Mixture:

  • 6 oz. Crab Meat, Prepared
  • 1 Green Onion Sprig, Minced
  • 1 Tablespoon Celery, Minced
  • 2 Tablespoons Light Mayonnaise
  • Splash of Fresh Lemon Juice
  • Pinch of Cayenne Pepper
  • Pinch of Sea Salt
  • Pinch of Black Pepper
  • Shredded Cheddar Cheese for Topping

Preheat the oven to 400 degrees (F).

In a small prep bowl, mix together all of the ingredients for the spread. Divide the spread in half and slather on both halves of the roll. Place both pieces on a baking sheet and into the oven for 5-8 minutes or until the cheese looks melted and the spread looks set.

Remove from the oven. Next, divide the crab mixture and top each roll half with it. Sprinkle each with shredded cheese, place back into the oven just until the cheese is melted. Serve with fries or a salad. Makes 2 servings. 

Enjoy!

Thursday, April 3, 2014

Margherita Panini with Pancetta...

 

Eeeek...

... I've been absent from the So Domesticated blog... and I apologize! I have been so unbelievably busy the past month or so, that I've barley had time for my family!

I love volunteering at the elementary school that my youngest daughter attends, but sometimes I can take on too much. We had a fundraiser recently, which took up a lot of my time.

Now I'm able to take a bit of a break, before the madness of upcoming birthdays and our planned vacation to California this summer.

I've been wanting to make a panini recipe for sometime now, and well, finally followed through with it!

I love the freshness of basil and mozzarella. So that was my starting point. I found some fabulous torta sandwich rolls at Costco and decided to you use those as my bread. I also wanted some crunch. The answer to that: crispy pancetta... yum!

All the flavors worked very well together, but don't take my word for it... try it for yourself...

Margherita Panini with Pancetta

  • 1 Torta Sandwich Roll
  • 5 Slices Pancetta
  • 4 Slices Fresh Mozzarella
  • 5 Slices Roma Tomatoes
  • Salt and Pepper, To Taste
  • 4 Large Fresh Basil Leaves
  • Extra Virgin Olive Oil
Preheat the oven to 400 degrees (F). Line a rimmed baking sheet with parchment paper; set aside.

Heat a griddle with grilling ridges on medium/low heat. Slice the torta roll in half, lengthwise, so it has a top and bottom to make a sandwich; set aside.

Once the oven is preheated, place the pancetta on the lined baking sheet about 2 inches apart. Bake in the oven for 10-15 minutes, or until the pancetta is the desired crispness. Remove to a plate lined with paper towels to remove any excess drippings. 

To assemble the panini:

On the bottom piece of the torta roll, add two slices of the mozzarella, then the tomato slices. Season the tomatoes with a pinch of salt and a pinch of pepper. Add the fresh basil, then the pancetta slices. Finally, add the last two slices of mozzarella and place the top of the torta roll to cover. 

Brush some olive oil on the heated griddle. Place the sandwich on the griddle. Cover and press the sandwich down with a very heavy pan, such as a cast iron skillet or the lid of a Dutch oven. Flatten the sandwich to your liking and grill until nice marks are prevalent and the mozzarella cheese is melted. Flip the sandwich and repeat the process. 

Slice in half and serve with fries. Makes one serving. 

Enjoy!

Tuesday, March 11, 2014

Dark Chocolate Chip Cookies...



Did anyone watch The Bachelor this season?

Anyone?

I was sucked into it. I usually skip a few seasons, then end up tuning in and become addicted.

At first I was excited that Juan Pablo, aka JP, was chosen. Then, after a few episodes, I was a little disenchanted with him. 

Here is my recap of this seasons Bachelor, because you totally need another recap:

1. Juan Pablo charms the ladies. 

2. Juan Pablo kisses the ladies... then uses his daughter as an excuse to not kiss the ladies. 

3. Juan Pablo says: "Lookatme, lookatme, lookatme" many times, as well as "What are you thinking," "It's okay," "I like you," "Aye, aye, aye."

4. Juan Pablo sends home many women, including Renee, my favorite. 

5. Sharleen leaves because she is struggling with her feelings for JP and thinks that they have no "cerebral connection" between the two of them. Yeah... she basically called him a dunce.  

6. Andi leaves after the Fantasy Suite when JP is insincere toward her... and he is totally oblivious why she feels that way. 

7. The last two women, Claire and Nikki, visit Juan Pablo's family, who inform them both that JP can be rude and difficult... and they both seem okay with that.

8. Juan Pablo makes a rude comment, off mic, to Claire... that she won't say out loud... yet, she stays for the final rose ceremony, in hopes she will be proposed to.

9. Nikki still can't get JP to say "I love you," to her and cries in her hotel sweet, the night before the final rose ceremony.

10. Juan Pablo totally disses Claire and tells her she is not the one, even thought he has lead her to believe otherwise. Claire then gives him a piece of her mind. You go girl!

11. Juan Pablo chooses Nikki. Although, he doesn't give her a ring, but the last rose. Can you say akward!?!

And... the end. Well, except for the after show, where it got just a tad bit uncomfortable, when JP still wouldn't give us the goods on whether or not he loves Nikki.

Geez... I needed some chocolate after all that...

... so I made these cookies. You are welcome.

Dark Chocolate Chip Cookies
  • 1-3/4 Cups Flour
  • 1/3 Cup Cocoa
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 3/4 Cups Granulated Sugar
  • 1/2 Cup Butter (1 Stick), Softened and Divided
  • 2 Whole Eggs, Room Temperature
  • 1 Teaspoon Pure Vanilla Extract
  • 2- 10oz. Bags of Dark Chocolate Morsels
Preheat the oven to 350 degrees (F).

Line cookie sheets with parchment paper for easy clean-up; set aside.

In a double boiler, melt half of the butter with one bag of the dark chocolate morsels, stirring to keep from burning. When done take off the heat and set aside.

In a small bowl, measure the flour, cocoa, salt, and powder. Whisk to combine; set aside. In a medium or large bowl, cream the sugar and other half of the butter. Add the eggs, one at a time, just until combined. Scrape down the sides of the bowl with a spatula as you go. Add the vanilla and the melted dark chocolate mixture that was set aside previously. 

Mix the flour mixture into the wet ingredients a little at a time to form the cookie dough. Finally, fold in the second bag of dark chocolate morsels. 

Form the dough into 1-1/2 to 2 inch balls and bake on the parchment lined sheets two inches apart for 12-14 minutes, or until the cookies are set. Cool a few minutes, then transfer to cooling racks to cool completely. Makes 28-30 cookies.

Enjoy!

Thursday, February 20, 2014

Pork Tostadas with Spicy Slaw...


 
Cravings... you know what I'm talking about, right?

I will crave the most unusual foods sometimes.

For instance... tostadas.

Yes, I said tostadas. Love the things.

I grew up eating them. A lot.

So, the other week, I was craving something savory and crunchy. Immediately, pork tostadas came to mind.

Then, thinking about the pork, lead me to think of coleslaw. That's a pretty funny thing, because if I have a choice of coleslaw and other sides, I will choose one of the other sides.

This time though, it sounded good to me. Not just any, run of the mill coleslaw, but something spicy.

With my thoughts gathered, I put my recipe plan into action.

Here's what I came up with...

Pork Tostadas with Spicy Slaw

  • 2 lb. Pork Shoulder Butt Roast
  • 1 Packet Taco Seasoning
  • 2 Cups Water
  • Corn Tortillas
  • 1 Cup Vegetable Oil, For Frying
  • Monterey Jack Cheese, Shredded, For Topping Tostadas
  • 8 oz. Pre-Packaged ShreddedVeggies for Coleslaw
  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Siracha Sauce, Plus Some for Garnish (Optional)
  • 1 Teaspoon White Vinegar
  • 1/4 Teaspoon Granulated Sugar
  • Pinch, Salt
  • Pinch, Black Pepper
Place the pork, taco seasoning, and water in the crock pot. Cook on high for 6 hours or low for 8 hours.

In the meantime, in a small bowl, combine the coleslaw veggies, mayonnaise, Siracha, vinegar, sugar, salt, and pepper. Mix together and adjust the seasonings if needed. Store in a container and place in the refrigerator until ready to use.

Once the pork is done, shred with a fork. Let it rest in the crock pot on the warm setting. 

While the pork rests, heat 1 cup of vegetable oil in a small frying pan, until it reaches around 350 degrees. Line a plate with paper towels; set aside.

Once the oil is heated, add the tortillas, one at a time. Using tongs, carefully flip the tortilla back and forth, until crispy and hard on both sides. Place the fried tortillas on the paper towel lined plate to drain off any excess oil.

To build the tostadas, layer some pork, then slaw, and finally cheese onto the fried tortilla. Add some Siracha Sauce, if you want more heat. Makes 8-12 tostadas.

Enjoy!

Wednesday, February 12, 2014

Simple Valentine Treats...

 


My daughter spotted some sporty dog tag Valentine's a few weeks back. The only problem was that they did not come with envelopes and they were quite small.

My solution was a trip to the grocery and dollar store and to use craft supplies I already had on hand.

I love when I can create a cute DIY treat with hardly any effort at all! Yes, there is some measuring of paper and the cutting of paper, but it really isn't difficult.

If you like to craft, I guarantee you will most likely have many of the supplies needed to make this Valentine Treat!

Even if you don't, you will not need to break the bank to create it...


Simple Valentine Treats

  • Small Zip Seal Treat Bags, (Approx. 3.75 by 5.75 inches)
  • Valentine Candy
  • Card Stock
  • Stapler and Staples
  • Hole Punch (Optional)
  • Washi Tape or Ribbon (Optional)
  • Valentine Stickers
  • Valentine's of Your Choice
Fill the treat bags with the Valentine Candy, and close the zip seal. Using a paper cutter, cut card stock in squares that can be folded in half and that will fit the top width of the treat bags. 

Fold the cut card stock in half and sandwich the top of the zip seal treat bags in between the folded card stock. Use a stapler to staple the card stock on. If you'd like, staple with colored staples.

Now, depending on the type of Valentine's you have, punch a hole into the card stock, then the Valentine if needed, and tie the Valentine onto the treat bag with ribbon.

You can also use Washi tape to adhere the Valentine to the card stock. 

Finally add Valentine stickers to complete the treat bags.

Have fun!

Tuesday, January 28, 2014

Italian Sliders...




It does not seem like I have been blogging for three years!

I really don't have a special blog post for my anniversary this year, as I've been extremely busy with my daughter's parent teacher organization and I caught a cold. Bummer.

Anyway, with the upcoming Super Bowl...... GO BRONCOS!!!...... there was absolutely no way I was going to leave you hanging.

I love sliders, and they just so happen to be a fabulous Super Bowl party food. They are perfect because you can make many different variations.

I decided to go with classic italian flavors: mozzarella, basil, and sun dried tomatoes. Simple, yet tasty.

These did not disappoint! Make them for your Super Bowl party. You'll definitely be glad you did...


Italian Sliders

For the Sun Dried Tomato Spread:

  • 2/3 Cup Mayonnaise
  • 1/2 Cup, plus 2 Tablespoons Sour Cream (Light Sour Cream works, as well)
  • 1/4 Cup Sun Dried Tomatoes in Oil, Roughly Chopped
  • Finely Ground Sea Salt, To Taste
  • Coarsely Ground Black Pepper, To Taste
For the Sliders:

  • 1 Pound 80% 10% Ground Beef
  • 1/2 Pound Ground Pork
  • 1-1/2 Teaspoons Finely Ground Sea Salt
  • 1/2 Teaspoon Coarsely Ground Black Pepper
  • 1/4 Teaspoon Garlic Powder
  • 2 Teaspoons Fresh Basil, Roughly Minced
  • Olive Oil, For Grilling 
  • Fresh Mozzarella, Sliced
  • Half and Half Blend of Lettuce, or a lettuce blend of your choice 
  • Red Onion, Sliced (Optional)
  • Slider Rolls/Buns
Combine all the sun dried tomato ingredients in a small food processor or blender. Pulse until blended. Adjust the seasonings to taste. Place into a container and refrigerate until ready to use.

Heat a stove top griddle, grill side up, on medium/low heat. Meanwhile, in a medium bowl, combine the beef, pork, salt, pepper, garlic powder, and basil. Mix, using your hands, just until combined. Do not over work the meat. Pat the meat into 2 to 3 inch rounds, about 1/2 to 1 inch thick. 

Brush the hot grill with olive oil, so the patties do not stick. Place the patties onto the grill and cook for 6 to 8 minutes on each side, or until done. Place a slice of fresh mozzarella onto the cooked patty.

To assemble:

Take a roll/bun and separate. On the bottom, place some of the lettuce blend. Add the onion, if using. Top the lettuce with a cooked patty. Dollop about a tablespoon amount of the sun dried tomato spread onto the cooked patty. Finally, add the top piece of the roll/bun. Makes 8 to 10 sliders, depending upon how big you make them. Serve with potato chips or french fries. 

Enjoy!

Wednesday, January 22, 2014

Cheesy Chicken Enchilada Bake...




Need a simple recipe?

It combines all the flavors of a chicken enchilada with a creamy white sauce and flakey crescent rolls.

An immensely epic, combination.

Epic, I say.

If you are busy, as we are.... basketball season.... you will appreciate a dinner that  takes really no time at all to throw together.

It calls for cooked chicken. You know what I'm thinking, right?

Left-over usage. Score!

I love it when I can repurpose left-overs into another recipe, especially since they tend to sit in the fridge until I clean it out before my weekly shopping trip. It's waste full, and I am trying to become less waste full.

So, make this dish. I think you'll like it. Become less waste full, like me.

Unless, of course, you are already less waste full. I bow down to you.


Cheesy Chicken Enchilada Bake

  • 3-4 Boneless and Skinless Chicken Breasts, Seasoned and Cooked
  • 1-2 Tablespoons Extra Virgin Olive Oil
  • 1 Medium Sweet Onion, Finely Diced
  • 1 Clove of Garlic, Minced
  • 1 Teaspoon Finley Ground Sea Salt
  • 1/2 Teaspoon Coarsely Ground Black Pepper
  • 1 4oz. Can Mild Green Chilies
  • 3 Tablespoons Flour
  • 16oz. Light Sour Cream
  • 1 Cup Chicken Broth, Hot
  • 8oz. Shredded Monterey Jack Cheese
  • 1- 8oz. Canister Flakey Crescent Rolls
Pre-heat the oven to 375 degrees (F).

Once your chicken is cooked, shred or dice it; set aside.

In a large saute pan, heat the oil on medium/low heat. Add the onion and cook until soft. Add the garlic and cook until fragrant. Season with salt and pepper. Add in the chilies and continue to cook a few minutes to blend the flavors. Sprinkle in the flour and stir, coating well. Next, stir in the sour cream. 

Increase the heat to medium/high. Continue stirring until the sauce begins to thicken, 5-8 minutes. A little at a time, add in the hot chicken broth, allowing the sauce to thicken a bit before each addition of the broth. Stir in the cheese, remove from the heat, and add the chicken, coating it well with the cheesy sauce. Adjust seasonings to taste. 

Finally, open the crescent rolls, trying as best as possible to keep the dough in a large rectangle. If it breaks apart, don't worry. Top the chicken mixture with the rectangle of dough. If you prefer, add each triangle of dough on top to make four smaller rectangles. 

Bake for 10-15 minutes, or until the dough has become flakey and golden. Makes 6-8 servings. 

Top with a dollop of sour cream and salsa.

Enjoy!

Wednesday, January 15, 2014

Lemon Blueberry Scones...

 

So... how is everyone doing on their New Year Resolutions?

Do you make New Year Resolutions?

Sometimes I do, and sometimes I don't. Just depends on how I'm feeling. I made a couple for 2014. I know you are just dying to hear them, right? Ok...

The first one is to get in shape and eat healthier. I'm happy to say that I am doing well with that one. It was a bit hard when baking these scones, though. Taste testing for me can lead to face scarfing... kinda dangerous.

The second one is to create more recipes for the blog. At least one post a week the entire year. Yeah... kinda failed at that one already... I didn't post at all last week. So, I thought I'd make it up to you by baking some awesomely delicious scones.

And by awesomely delicious...... I mean awesomely delicious.


Lemon Blueberry Scones

Scones:

  • 2 Cups Flour, Plus Some For Dusting and Rolling the Dough
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Heavy Cream, Plus a Few Tablespoons for Brushing the Scones
  • 2 Whole Eggs, Room Temperature 
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Cup Fresh Blueberries, Rinsed and Dried
  • Zest of One Lemon
Glaze:

  • 1 Cup Powdered Sugar
  • Juice of One Lemon
Pre-heat the oven to 350 degrees (F).

Line cookie sheets with parchment paper; set aside. Zest, then juice one lemon; set aside.

In a large bowl, combine and whisk the flour, powder, salt, and sugar; set aside. In a small bowl or large measuring cup, whisk the cream, eggs and vanilla until just combined and the egg yolks are broken up. Add the wet ingredients to the dry and stir together with a wooden spoon; it will be a sticky dough, so don't worry. 

Add the blueberries and lemon zest and mix until just incorporated. Next, dust a clean working surface with some flour. Enough so the dough won't stick. Turn the scone dough out onto the surface. Dusting the dough with flour, pat it into a ball. Flour a rolling pin and roll the dough out to about 1/2 inch thick. 

Flour a biscuit cutter, or round cookie cutter, and begin cutting out the scones. Continue to dust and re-roll the dough out until most or all of the dough is used up. Place the scones about an inch apart on the parchment lined cookie sheets. Brush the tops of the scones with a bit of the heavy cream, using a pastry brush. Bake for 15 minutes or until done. Cool a minute on the cookie sheets, then transfer to cooling racks.

Combine the powdered sugar with the lemon juice and whisk, until smooth. Once the scones are almost completely cooled, drizzle or spread the glaze on top. Allow the glaze to dry, then store in airtight containers or on a plate under a cake dome. Makes 20-22 scones.

Enjoy!

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