PUMPKIN SCONES WITH MAPLE DRIZZLE

pumpkin scones text2I’m not sure when it happened but, for better or worse, every year new foods become pumpkin flavored during Autumn.

Pumpkin pie? Sure – I’ll eat that maybe once a year…unless there’s a better choice.

Pumpkin ravioli? Yeah – a small amount encased in pasta is fine… now and then.

BUT, Pumpkin Scones? Heck, yeah!  I’ll have those anytime – especially with a maple drizzle.

Scones are super fast and easy to make – the less you mess with them, the more tender they are! So jump on board the pumpkin trend and try these delicious Pumpkin Scones!

Note: As self-proclaimed Queen of Freeze, I feel obliged to suggest (or nag) you freeze the unused pumpkin in portion sized amounts for future use. This recipe only requires 1/2 cup, so there’s plenty leftover from the can.

PUMPKIN SCONES – makes 8 scones

  • 8½ oz (2 cups) all-purpose flour
  • 2 oz (1/3 cup) dark brown sugar
  • 1½ tsp cinnamon
  • 3/4 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp powdered ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup cold butter
  • 1 egg
  • 1/2 cup canned pumpkin
  • 3 T milk (any kind – I use nonfat)
  • 2 tsp vanilla
  • Maple Drizzle – recipe follows at the end

Preheat oven to 400º Fahrenheit.

In a medium sized bowl, mix together the flour, brown sugar, cinnamon, cloves, baking powder, baking soda, ginger, nutmeg, and salt. Cut the cold butter into small pieces and add to dry ingredients. Cross-cut using 2 knives to break up butter into pea-sized pieces.

(If using the food processor, place butter with dry ingredients and pulse about 8 times – until the butter becomes pea-sized. Empty into a medium sized bowl.) pumpkin scones9 In a small bowl, whisk together the egg, pumpkin, milk, and vanilla. Pour the wet ingredients into the dry and gently fold to mix.pumpkin scones11 Empty onto a well-floured counter and knead about 5 or 6 times. (I use a bench scraper to help since the dough is sticky.) pumpkin scones3With floured fingers, pat dough into an 8″ circle (try to keep the dough to an even thickness) and cut into 8 wedges.pumpkin scones5Place on a greased or parchment lined cookie sheet (I prefer a dark sheet that’s greased.)pumpkin scones6 Bake at 400º F with the rack in the middle position for about 16 minutes. They’re at their best when they’re slightly dark on the bottom. pumpkin scones7The last time I baked them, I thought I overcooked them (see photo), but they were amazing – a slight crunch on the outside and perfect chew inside. So when you check them for doneness, look for slightly dark sides. pumpkin scones14Then remove from oven onto wire rack to completely cool before icing.

MAPLE GLAZE

  • 1 T butter
  • about 1/3 cup confectioners sugar
  • 1/2 T maple syrup (use the pure syrup)
  • 1/2 tsp vanilla

Melt butter. Stir in confectioners sugar, maple syrup, and vanilla. Blend well, smashing any sugar lumps. If icing is too thin, add more sugar; if too thick, add a little milk.pumpkin scones1For easier control over the drizzle, pour icing into a spouted cup or a pastry bag with a small circle tip. Design as you wish.pumpkin scones2Allow icing to harden before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ONION NAAN BREAD – For Those Who Want More From Their Naan!

onion naan textI love Indian food!  In particular, I look forward to the soft chewy naan bread.  I previously posted a plain naan bread recipe (NAAN BREAD: A SUPER SCOOPER), but thought I’d share my Onion Naan Bread recipe for those who want a more flavorful version.

Note:  It really helps to have a food processor for this recipe, but it can be done without one.

Additional Note:  As self-proclaimed Queen of Freeze, I feel obliged to suggest freezing leftover buttermilk in measured amounts for future use. (I freeze buttermilk in 1/2 cup and 3/4 cup increments since those are amounts I usually need.)

ONION NAAN BREAD – makes 8 naan breads

  • 1/2 cup water at 110º – 115º Fahrenheit
  • 1 T honey
  • 1/2 T dry yeast
  • 2½ – 3½ cups all-purpose flour, divided
  • 4 cups (about 1 lb) onion, chopped
  • 2 tsp salt
  • about 9 T olive oil, divided
  • 1/2 cup buttermilk
  • 1 T baking powder

In a food processor fitted with steel blade, blend together the water, honey, yeast, and 1/2 cup of the flour. Let sit in covered processor for 1/2 an hour. onion naan2During the half hour wait, sauté the onions: In a skillet put 3 T olive oil, the onions, and salt. onion naan3Over medium to medium/high heat cook until onions are well browned. Adjust heat as necessary. (This step can be done ahead of time.) Remove from heat to cool a bit.onion naan4 Once the dough has set for 1/2 hour, add in 3 T olive oil, buttermilk, baking powder, onions, and about 1 cup of the flour. Blend to combine and break down onion somewhat.onion naan5 Add flour in increments until you get a dough that’s only slightly tacky to the touch. ham loaf14Pour dough into an oiled bowl, flip dough so both sides are oiled, and cover. Let rest about 1 hour, until doubled in size.onion naan6 Pour dough onto a lightly oiled counter (not floured). Cut into 8 pieces.

On stovetop over medium flame, heat a dry skillet or griddle. Roll out 1 or 2 balls (depending on size of skillet) to about 7″ in diameter (very thin!) on lightly oiled counter. When skillet is hot, peel dough off counter and place on skillet. Lightly brush top with olive oil.onion naan7As it’s cooking, roll out next dough ball(s).

Let dough cook until lightly browned on bottom – about 2 minutes. Flip and cook until bottom is browned. onion naan8Remove to a tea towel and wrap to keep warm.

MOROVIAN SUGAR CAKE: Snack Or Dessert – It’s All Good!

morovian coffee cake textMy introduction to Morovian Sugar Cake was a little bittersweet.

I found the recipe in a newspaper (this was well before the internet!) and it sounded intriguing. Being very young and inexperienced in the kitchen, I didn’t allow myself quite enough time. I was able to get it in the oven before I needed to go to work, but my roommates were left in charge of removing it.

All that remained when I got home was one 3″ X 3″ square. They said it was so good they couldn’t stop eating it. I ate the remains, and it was magnificent. In fact, I was amazed they were able to leave me any.

Note: Don’t repeat my mistake – allow enough time for rising!

MOROVIAN SUGAR CAKE

  • 1 cup water 100º – 104º Fahrenheit
  • 2 tsp yeast
  • 1/2 cup granulated sugar
  • 1/4 cup instant mashed potatoes flakes
  • 1/4 cup instant dry milk
  • 1 tsp + 1/8 tsp salt, divided
  • 6 T + 6 T butter, melted, divided
  • 2 eggs
  • about 4 cup all-purpose flour
  • 1/2 cup brown sugar (dark or light)
  • 1 tsp cinnamon

In a measuring cup stir the water and yeast together. Let proof for 5 minutes. ham loaf1

In the food processor, pulse together the granulated sugar, potato flakes, dry milk, and 1 tsp salt. morovian coffee cake10Add in 6 T butter and eggs. Process to blend.morovian coffee cake5With machine running, pour in the proofed yeast water. morovian coffee cake4morovian coffee cake11Add 3½ cups to processor and blend. Add flour one tablespoon at a time, processing after each, until dough starts pulling away from sides of the work bowl. Stop adding flour, and run machine another 30 seconds to knead the dough. Pour dough into a greased rimmed baking sheet (jelly-roll pan) and pat dough to fill the pan evenly. Cover with a tea towel and let rise about 45 minutes. morovian coffee cake2

Preheat oven to 350º Fahrenheit.

While dough is rising, in a small bowl, mix together the brown sugar, cinnamon, and 1/8 tsp salt. morovian coffee cake1After dough has risen, create pockets with your fingertip, the handle of a wooden spoon, or something else that’s about 1/2″ diameter.morovian coffee cake9 Sprinkle the sugar topping over the entire cake. Drizzle the remaining 6 T melted butter over all. morovian coffee cake8Bake at 350º F for about 20 minutes, until golden brown. morovian coffee cake7Cool at least 5 minutes before serving.

 

 

HEALTHIER ZUCCHINI BREAD!

zucchini bread textThey’re out there and they’re coming – those overzealous gardeners who plant way too much zucchini. You can hear the pleading in their voices – “You want some zucchini? We have lots!”

Or maybe you ARE the overzealous gardener. Either way, zucchini abounds and it needs to be dealt with. Yes, you can stir-fry, stuff, and spiralize it, but one can only eat so much zucchini.

My suggestion is to make a healthier ZUCCHINI BREAD and freeze the loaves so you can enjoy your bounty months from now.

This recipe is packed with zucchini, but let’s not get crazy – I said “healthier”, not “healthy”. Even though I swapped the vegetable oil for olive oil and the whole eggs for egg whites, there’s still sugar in the bread so bear that in mind when slicing out the portions.

Note:  This recipe makes 20 muffins.  While it’s a little more work to grease, fill, and remove the muffins from a muffin pan, the benefits are portion control, ease of grabbing however many you want from the freezer, and the whole muffin is basically an end piece (my favorite part of quick breads).zucchini bread3

2nd note:  I noted both weight and cup measurements. Weighing dry ingredients is a far more accurate way of measuring than using measuring cups, but I included cup measurements for those of you who don’t have a scale. (Put digital kitchen scale on your wish-list!)

HEALTHIER ZUCCHINI BREAD – make 1 loaf or 20 muffins

  • 7½ oz (1½ cups) all-purpose flour
  • 2¾ oz (1/2 cup) whole wheat flour
  • 1 T ground cinnamon
  • 1½ tsp salt
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1½ pounds zucchini
  • 4 egg whites
  • 8¾ oz (1 + 1/3 cup) dark brown sugar
  • 1/4 cup extra virgin olive oil
  • 1 tsp vanilla
  • 1 T distilled vinegar
  • optional: 1/2 cup walnuts, chopped & lightly toasted

Preheat oven to 375º Fahrenheit. 

In a medium sized bowl, blend the flours, cinnamon, salt, baking powder, baking soda, nutmeg, and walnuts, if using. Set aside. zucchini bread13Using the large holes of your grater, shred the zucchini. (You can use your food processor or do it by hand.) You’ll have about 5 cups of zucchini. Take a handful of the zucchini and place it in the center of a clean tea towel. Gather the edges together and twist the ball firmly to extract as much liquid as you can. Do this with all the zucchini. (It’s better not to put too much zucchini in the towel at one time.) Discard the liquid, unless you can think of a use for it.zucchini bread15 In a large bowl, beat the egg whites, sugar, oil, vanilla, and vinegar by hand.zucchini bread14 Stir in zucchini.zucchini bread4 Pour in the dry ingredients and gently blend until the flour is incorporated – there can be some flour showing. (Over mixing quick breads can lead to a tough loaf.) zucchini bread5Pour batter into an oiled metal (or glass, if you don’t have metal) loaf pan and smooth top. zucchini bread6Bake 60-70 minutes (mine took 65 minutes), until a toothpick comes out clean.zucchini bread7 Let sit in the pan for 20 minutes before removing to a wire rack. zucchini bread8The loaf needs to cool at least 1½ hours to firm up before slicing. Honestly, try and restrain yourself – you’ll get nicer slices if you wait.

 

CLOUD BREAD: Gluten-Free & Light As A Feather!

cloud bread text

Never heard of Cloud Bread?  Neither had I until googled a bread question and happened to see this term. Intrigued by the name, I clicked the site and read about Cloud Bread. I assumed this was something the blogger made up, but then I googled “cloud bread” and found it’s a thing. Who knew?!

Cloud Bread is a gluten-free alternative to grain bread. In its basic state it’s made with just 3 ingredients: eggs, cream of tartar, and yogurt. I see no reason not to add spices or cheese to jazz it up, although I haven’t tried doing this.

It’s easy and quick to prepare, which is always a bonus. BUT, don’t expect it to be quite as sturdy as wheat bread. That being said, it held up which I made an avocado/tomato/cheese sandwich:cloud bread1

CLOUD BREAD – makes about 8, depending on how you ladle the batter

  • 3 eggs
  • 1/8 tsp cream of tartar
  • 1/4 cup plain yogurt

NOTE: You’ll need to line a cookie sheet with parchment. The parchment should lay flat, so if your cookie sheet has a rim, cut the parchment to fit inside.

Preheat oven to 300º Fahrenheit.

Separate eggs, putting whites in the bowl of your electric stand mixer, and yolks in a small bowl.

Into the yolks, whisk in the yogurt. Set aside. cloud bread6Turn your electric mixer on medium to break up the whites. When the whites begin to foam, add in the cream of tartar. cloud bread7Increase mixer speed to high and beat whites until stiff peaks form. cloud bread8Pour the yolks/yogurt into the beaten whites and turn on mixer to very low. Beat until the yolks are blended into the whites – this won’t take long. Don’t overbeat – you don’t want to deflate the whites. cloud bread9On a parchment lined cookie sheet, ladle out the batter into whatever shape you want, making them about 1/2″ thick. Space them at least 1″ apart.cloud bread4 Bake in 300º F oven about 25 – 30 minutes (mine took 25 minutes) – until beginning to brown. cloud bread3Place the Cloud Bread still on parchment on wire rack. After about 5 minutes, remove bread from paper to wire rack to completely cool. They should really rest at least an hour before using, in order to set. Store in fridge.

SWEET POTATO CORNBREAD – A New Tradition!

sweet potato cornbread textSWEET POTATO CORNBREAD

  • 1½ lbs sweet potato (either 1 big one or 2 smaller ones)
  • 7½ oz (1½ cups) fine grind cornmeal
  • 2½ oz (1/2 cup) all-purpose flour
  • 1¾ oz (1/4 cup) dark brown sugar
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1¾ tsp salt
  • 4 eggs
  • 1/2 cup milk (whole milk is best, but I’ve used nonfat)
  • 8 T + 1 T butter, divided

Preheat oven to 425º Fahrenheit.

Cook the sweet potato – either in the microwave or oven – until it’s easily pierced with a knife. (Don’t boil it – it’ll take on too much water.) Let cool enough to handle.sweet potato cornbread7 Split in half lengthwise. sweet potato cornbread6Scoop out the insides, measuring out 1½ to 1¾ cups, and mash. sweet potato cornbread8The skin and remaining insides are not going to be used.

In a medium bowl, beat the eggs. Whisk in the milk and mashed sweet potatoes. Melt 8 T butter, then whisk into the sweet potato batter. sweet potato cornbread1In a separate bowl combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt. sweet potato cornbread9Pour the dry ingredients into the wet and gently mix together just until the flour is incorporated. (Don’t over-mix.) Over medium-high heat, melt remaining 1 T butter in a 10″ non-stick or cast iron skillet until bubbling. sweet potato cornbread2Pour in batter, spreading out evenly. Sweet potato cornbread3Bake at 425º F 25-30 minutes – until toothpick comes out clean.sweet potato cornbread4You can eat it plain, or top with butter, maple syrup, honey, etc.

 

ITALIAN LOAF: No Need To Knead!

italian loaf textWho doesn’t love a warm loaf of Italian bread? Well, now you can make one just as good as any bakery….for pennies!

I’ve adapted America’s Test Kitchen Italian Loaf recipe to make it even easier and, IMO, tastier. The process in a nutshell: the day before, mix the ingredients in a bowl (no kneading!!!), cover, then at least an hour before serving, bake. You’ll never want to buy bread again.

Note: I highly recommend weighing your flour rather than using measuring cups – there’s too much variety, depending on how you pack in the flour.

Note: You’re going to need a 3 or 4 quart saucepan, or a Dutch oven, with lid. Make sure the handle and lid knob can withstand 500º Fahrenheit. I prefer using the 4 quart saucepan because it’s smaller in diameter thus producing a taller loaf.  However, if you prefer a squatter but wider loaf, use a Dutch oven.

ITALIAN LOAF – makes 1 round loaf

  • 15 oz (about 3½ cups) all-purpose flour
  • 1½ tsp salt
  • 1/4 tsp dry active yeast
  • 9 oz water
  • 3 oz (3 T) beer (I prefer a pale beer)
  • 1 T white distilled vinegar

The day before you plan on serving the Italian Loaf, prepare the dough.

In a large bowl, stir together the flour, salt, and yeast. Add in the water, beer, and vinegar. Mix with a spoon until all the flour is incorporated. italian loaf14Cover bowl with a plate or tea towel and let the dough rest on the counter 8-18 hours (the longer, the better flavor). You’ll notice a significant change to the dough – it will become wetter and bubbly:italian loaf15

About 2 hours before serving, preheat the oven to 500º Fahrenheit, rack in the middle position. As it gets close to 500º F, place the saucepan (or Dutch oven) with lid into the hot oven to heat it up.

When oven reaches 500º F, empty dough onto a floured surface. Fold it onto itself a few times to firm it up. italian loaf3Cut a piece of parchment paper big enough to line the saucepan with corner ‘ears’ sticking up. Rub paper with a light coating of vegetable oil. Place dough in center of paper and rub top of dough with a little oil. Remove hot saucepan from oven and lift paper and dough by the corners into the hot pot.

Make a 1/2″ deep slash across the center, edge to edge. (I use kitchen shears rather than a knife.)italian loaf9Cover with lid and place in oven.  italian loaf10Bake at 500º F for 1/2 hour. Remove pot from oven and turn out the loaf. Discard the paper and replace the loaf in the hot pot. Put the pot without the lid back in the oven. italian loaf8Bake about 10 – 15 minutes (I only need 10 minutes), until temperature of loaf is about 109º F. If you don’t have a thermometer, do a visual check – the top should be browned. Remove the loaf and the bottom should be browned, too. italian loaf7Remove loaf from pan to a wire rack to cool. Let loaf cool at least 20 minutes (this takes some will-power) before slicing in order to get a cleaner slice.italian loaf13