Brown Butter Brownies

Got this recipe from work! These are the best brownies!

You could do these brownies in a small sheet pan, but how I always bake them is in a brownie pan

2 ½ (1 ¼ cups) Sticks Butter (I use salted Butter)
2 ½ cups Sugar
1 ½ cups Cocoa
2 tsp Vanilla
½ tsp almond extract
1 tsp salt
2 Tbsp. Brewed coffee
4 eggs
2/3 cups flour
DSC_0003-1

Melt butter in saucepan
DSC_0006-1
on high heat and cook until solids begin to brown.
DSC_0007-1

DSC_0010-1

Remove from heat and whisk in sugar &
DSC_0012-1

cocoa
DSC_0014-1

DSC_0015-1

DSC_0016-1

DSC_0017-1

DSC_0022-1

and let cool 5-10 minutes. (Set timer to remind you).
DSC_0021-1

Add extracts,
DSC_0026-1

coffee,
DSC_0028-1

DSC_0029-1
salt and mix together

Add eggs, 2 at a time, mix
DSC_0031-1

DSC_0033-1

Add flour, mix
DSC_0037-1

DSC_0039-1

DSC_0040-1

Spray brownie pan VERY generously with Pam not stick spray (I also sprinkle a little cocoa in the bottom of each square just to make sure nothing sticks)

Portion 1 heaping scoop per square (should scoop enough for 12 brownies)
DSC_0043-1

DSC_0044-1

DSC_0052-1

Bake 21-22 minutes @ 350 degrees
DSC_0066-1

DSC_0069-1

let the brownies cool completely, then cut them out of the pan, and you can serve them as is, or sprinkle powder sugar on them or add frosting. I added peanut butter frosting and Reese’s candy, to make mine EVEN better…
DSC_0059-1

DSC_0073-1

DSC_0097-1

Recipe

  • 2 ½ (1 ¼ cups) Sticks Butter
  • 2 ½ cups Sugar
  • 1 ½ cups Cocoa
  • 2 tsp Vanilla
  • ½ tsp almond extract
  • 1 tsp salt
  • 2 Tbsp. Brewed coffee
  • 4 eggs
  • 2/3 cups flour
  • Melt butter in saucepan on high heat and cook until solids begin to brown.
  • Remove from heat and whisk in sugar & cocoa and let cool 5-10 minutes. (Set timer to remind you).
  • Add extracts, coffee, salt and mix together
  • Add eggs, 2 at a time, mix
  • Add flour, mix
  • Spray brownie pan VERY generously with Pan not stick spray
  • Portion 1 heaping scoop per square (should scoop enough for 12 brownies)
  • Bake 21-22 minutes @ 350 degrees
  • let the brownies cool completely, then cut them out of the pan, and you can serve them as is, or sprinkle powder sugar on them or add frosting. I added peanut butter frosting and Reese’s candy, to make mine EVEN better…
Advertisements

Blondies

Never made Blondies, ever. Always wanted too, and finally did so!

Got the recipe from here

1 stick of butter, melted
DSC_0088-1
1 cup, light brown sugar
1 large egg
1 teaspoon vanilla
A Pinch salt
1 cup, all-purpose flour
DSC_0086-1
Grease an 8×8 pan

Mix the melted butter
DSC_0091-1

with brown sugar –
DSC_0089-1

DSC_0090-1

beat
DSC_0093-1

until smooth.
DSC_0099-1

Then beat in egg
DSC_0095-1

and then the vanilla.
DSC_0096-1

Add salt, Then stir in the flour.
DSC_0100-1

DSC_0101-1

DSC_0105-1

additions, I added in:
1 cup chocolate chips
DSC_0106-1

DSC_0107-1

Add batter to greased pan.
DSC_0110-1

Bake at 350 degrees for 20-25 minutes, or until set in the middle.
DSC_0111-1

DSC_0113-1

DSC_0116-1

Cool completely before cutting into. The center of mine was a little gooey, so let it cool completely, totally helped when I cut into them.
DSC_0121-1

DSC_0122-1

Recipe

  • 1 stick of butter, melted
  • 1 cup, light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • A Pinch salt
  • 1 cup, all-purpose flour
  • Grease an 8×8 pan
  • Mix the melted butter
  • with brown sugar –beat until smooth
  • Then beat in egg
  • and then the vanilla.
  • Add salt, Then stir in the flour.
  • additions, I added in:
  • 1 cup chocolate chips
  • Add batter to greased pan.
  • Bake at 350 degrees for 20-25 minutes, or until set in the middle.
  • Cool completely before cutting into. The center of mine was a little gooey, so let it cool completely, totally helped when I cut into them.

Lighter Blueberry Cheesecake

I made this for a dinner at our friend Karen and Allan’s house one night! I wanted to make a dessert, so I found this recipe, and at the time blueberries were on sale, so it was meant to be…

On the original recipe it says it serves 12-16

So whenever I make a cheesecake it cracks! Every time without fail, It Cracks! Makes me so mad! All of them have cracked…but this one!

1 3/4 cups graham cracker crumbs
1/3 cup unsalted butter, melted
pinch of salt
1/4 cup sugar + 1 cup, divided
3 (8-ounce) bricks cream cheese, brought to room temperature. Mixes better.
1 cup Greek yogurt
2 teaspoons vanilla extract
3 eggs

Blueberry Topping:
3 cups fresh blueberries
1/4 cup + 1 Tbsp water
1 Tbsp cornstarch
DSC_0029.JPG-1

Preheat your oven to 350 degrees, and grease a 9-inch spring-form pan.
DSC_0032.JPG-1
In a medium-sized bowl add the graham cracker crumbs

and melted butter
DSC_0035.JPG-1

salt
DSC_0037.JPG-1

and 1/4 cup of the sugar
DSC_0036.JPG-1

DSC_0038.JPG-1

Mix together, until everything is combined well

add to the pan you prepared earlier
DSC_0040.JPG-1

and press firmly into the bottom of the pan
DSC_0042.JPG-1

DSC_0043.JPG-1

Place pan into preheated oven and bake for 10 minutes,

then remove pan from the oven and cool.
DSC_0044.JPG-1

Then reduce the oven to 325 degrees

while the crust cools, start making your filling

In your electric mixer add the cream cheese
DSC_0047.JPG-1

and mix until the cream cheese is nice and smooth.
DSC_0049.JPG-1

DSC_0053.JPG-1

I scraped the sides and bottom of the bowl a few times and then mixed till everything was nice and smooth.

Then add in the other 1 cup of sugar
DSC_0054.JPG-1

beat that in for about a minute, or until well blended

Then add in the Greek yogurt
DSC_0055.JPG-1

and vanilla,
DSC_0057.JPG-1

and beat for an additional minute, then scrape sides and bottom of the bowl down and then mix again

Then add the eggs in, one at a time
DSC_0058.JPG-1

In between mixing everything, I prepped my pan and wrapped the outside with 2 layers of aluminum foil, to make sure there are no gaps where water can get in
DSC_0060.JPG-1

Then grab a big roasting pan for the spring-form pan to fit in, for the water bath.

Then bring a pot of water or tea kettle to a boil

While the water comes to a boil and everything is mixed together well for the cheesecake

pour the cream cheese mixture into the prepared crust
DSC_0064.JPG-1

DSC_0065.JPG-1

DSC_0068.JPG-1

Then place the spring-form pan in the big roasting pan and then place the double pans in the oven. Then pour the boiling water from the tea kettle into the roasting pan to form a water bath around the spring-form, be careful, it’s hot! Pour in about 1 inch of water to come up around the spring-form pan
DSC_0073.JPG-1

DSC_0075.JPG-1

bake cheesecake for about 1 hour 30 minutes, or until the center is almost set. The cake will still jiggle so a little bit.

Then turn oven off, and slightly crack the oven door and let the cheesecake set in the oven for an hour

Then remove cheesecake from oven, and let it cool to room temperature

(see no cracks, perfect!)
DSC_0077.JPG-1

Once the cheesecake is at room temperature then refrigerate it for at least 4 hours or overnight.

Then make your blueberry topping:
grab a medium sauce pan and heat to medium high heat and add your blueberries
DSC_0078.JPG-1

DSC_0080.JPG-1

and 1/4 cup water to a boil, stirring occasionally.

Then in a separate small bowl, stir together 1 tbsp of water and cornstarch and combine. Then add to the pot of blueberries
DSC_0083.JPG-1

and boil until thickened

Remove the pot from stove and spoon the blueberries over the cheesecake.

Then I chilled my cheesecake again and let the blueberries and cheesecake chill and let the cornstarch and water harden so it would help keep the blueberries on the cheesecake.

Then I removed the spring-form rim, just before serving my cheesecake

Then I brought my cheesecake with me to my friend’s house so every one could devour it!
DSC_0096.JPG-1

DSC_0099.JPG-1

DSC_0101.JPG-1

Blueberry cheesecake I made

Blueberry cheesecake I made

 

Recipe

 serves 12-16
  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • pinch of salt
  • 1/4 cup sugar + 1 cup, divided
  • 3 (8-ounce) bricks cream cheese, brought to room temperature. Mixes better.
  • 1 cup Greek yogurt
  • 2 teaspoons vanilla extract
  • 3 eggs
  • Blueberry Topping:
  • 3 cups fresh blueberries
  • 1/4 cup + 1 Tbsp water
  • 1 Tbsp cornstarch
  • Preheat your oven to 350 degrees, and grease a 9-inch spring-form pan.
  • In a medium-sized bowl add the graham cracker crumbs and melted butter, salt
  • and 1/4 cup of the sugar
  • Mix together, until everything is combined well
  • add to the pan you prepared earlier
  • and press firmly into the bottom of the pan
  • Place pan into preheated oven and bake for 10 minutes,
  • then remove pan from the oven and cool.
  • Then reduce the oven to 325 degrees
  • while the crust cools, start making your filling
  • In your electric mixer add the cream cheese
  • and mix until the cream cheese is nice and smooth.
  • I scraped the sides and bottom of the bowl a few times and then mixed till everything was nice and smooth.
  • Then add in the other 1 cup of sugar
  • beat that in for about a minute, or until well blended
  • Then add in the Greek yogurt
  • and vanilla, and beat for an additional minute, then scrape sides and bottom of the bowl down and then mix again
  • Then add the eggs in, one at a time
  • In between mixing everything, I prepped my pan and wrapped the outside with 2 layers of aluminum foil, to make sure there are no gaps where water can get in
  • Then grab a big roasting pan for the spring-form pan to fit in, for the water bath.
  • Then bring a pot of water or tea kettle to a boil
  • While the water comes to a boil and everything is mixed together well for the cheesecake
  • pour the cream cheese mixture into the prepared crust
  • Then place the spring-form pan in the big roasting pan and then place the double pans in the oven. Then pour the boiling water from the tea kettle into the roasting pan to form a water bath around the spring-form, be careful, it’s hot! Pour in about 1 inch of water to come up around the spring-form pan bake cheesecake for about 1 hour 30 minutes, or until the center is almost set. The cake will still jiggle so a little bit.
  • Then turn oven off, and slightly crack the oven door and let the cheesecake set in the oven for an hour
  • Then remove cheesecake from oven, and let it cool to room temperature
  • Once the cheesecake is at room temperature then refrigerate it for at least 4 hours or overnight.
  • Then make your blueberry topping:
  • grab a medium sauce pan and heat to medium high heat and add your blueberries
  • and 1/4 cup water to a boil, stirring occasionally.
  • Then in a separate small bowl, stir together 1 tbsp of water and cornstarch and combine. Then add to the pot of blueberries
  • and boil until thickened
  • Remove the pot from stove and spoon the blueberries over the cheesecake.
  • Then I chilled my cheesecake again and let the blueberries and cheesecake chill and let the cornstarch and water harden so it would help keep the blueberries on the cheesecake.
  • Then I removed the spring-form rim, just before serving my cheesecake

Heaven Bars

Got this recipe from work! Oh man These are SOOOO GOOD! You can find them all over the internet. So it’s not like its some secret recipe I got from work. Nope! these bars are pretty common and they are crack! SOOOOO GOOOD!

Here’s the recipe written from my co worker. (Doesn’t she have nice handwriting)
15058318195_fc9ce22d4e_o
DSC_0168.JPG-1

Start by preheating your oven to 350 degrees

To make the graham cracker crust you will need: about 1/2 a 13.5 oz box of Graham Cracker Crumbs and then 1/2 a stick of butter (melted)

Mix the graham cracker crumbs
DSC_0175.JPG-1

and melted butter together in a bowl
DSC_0177.JPG-1

DSC_0178.JPG-1

DSC_0181.JPG-1

don’t forget to mix in the dash of salt (I always forget this step, its OK if you don’t, but you can taste the salt when you add it, a salty sweet flavor)

Then grab a baking dish, we use a 9″ X 13″ pan

Line it with foil (you have to do this it makes it so you can pull the heaven bars out of pan and cut them up)

and then spray the foil with Pam spray, really well. TRUST ME you don’t want to forget this step. I did once and you can’t get the heaven bar off the foil, and it ends up being a crumbly mess.

then add the graham crackers and butter to the foil lined pan
DSC_0184.JPG-1

DSC_0185.JPG-1

Then press the graham crackers together in the pan really well, to form a nice crust
DSC_0187.JPG-1

DSC_0188.JPG-1

Then place your pan into the preheated oven and bake 8-10 minutes
DSC_0192.JPG-1

Once the crust is done and nice and browned (It will smell amazing and your whole kitchen will smell yummy)
pull it from the oven and start adding the rest of the  ingredients evenly over the graham cracker crust one at a time

Start with 1 cup chocolate chips (I used regular sized milk chocolate chips, but when we make these at the shop we use mini dark chocolate chips and to me the mini ones taste better)
DSC_0193.JPG-1

sprinkle over the graham cracker crust so it’s all covered in chocolate chips evenly
DSC_0196.JPG-1

DSC_0198.JPG-1

then add 1 cup butterscotch chips (sooooo yummy and smell soooooooooo gooood)
DSC_0194.JPG-1

DSC_0202.JPG-1

1 cup chopped nuts (we use pecans or walnuts at the shop, I think the walnuts are better)
DSC_0205.JPG-1

DSC_0208.JPG-1

1 can sweetened condensed milk, pour that evenly all over the chips and nuts
DSC_0210.JPG-1

DSC_0211.JPG-1

DSC_0214.JPG-1

and finally 1/2 cup coconut
DSC_0218.JPG-1

Bake 10-15 minutes at 350 degrees.

Let cool, the cut into squares
DSC_0222.JPG-1

Top each bar with a drizzle of caramel sauce
DSC_0224.JPG-1

DSC_0225.JPG-1

DSC_0231.JPG-1

DSC_0238.JPG-1

 

Recipe

  • Start by preheating your oven to 350 degrees
  • To make the graham cracker crust you will need: about 1/2 a 13.5 oz box of Graham Cracker Crumbs and then 1/2 a stick of butter (melted)
  • Mix the graham cracker crumbs and melted butter together in a bowl
  • don’t forget to mix in the dash of salt (I always forget this step, its OK if you don’t, but you can taste the salt when you add it, a salty sweet flavor)
  • Then grab a baking dish, we use a 9″ X 13″ pan
  • Line it with foil (you have to do this it makes it so you can pull the heaven bars out of pan and cut them up)
  • and then spray the foil with Pam spray, really well. TRUST ME you don’t want to forget this step. I did once and you can’t get the heaven bar off the foil, and it ends up being a crumbly mess.
  • then add the graham crackers and butter to the foil lined pan
  • Then press the graham crackers together in the pan really well, to form a nice crust
  • Then place your pan into the preheated oven and bake 8-10 minutes
  • Once the crust is done and nice and browned (It will smell amazing and your whole kitchen will smell yummy)
  • pull it from the oven and start adding the rest of the ingredients evenly over the graham cracker crust one at a time
  • Start with 1 cup chocolate chips (I used regular sized milk chocolate chips, but when we make these at the shop we use mini dark chocolate chips and to me the mini ones taste better) sprinkle over the graham cracker crust so it’s all covered in chocolate chips evenly then add 1 cup butterscotch chips
  • 1 cup chopped nuts (we use pecans or walnuts at the shop, I think the walnuts are better)
  • 1 can sweetened condensed milk, pour that evenly all over the chips and nuts
  • and finally 1/2 cup coconut
  • Bake 10-15 minutes at 350 degrees.
  • Let cool, the cut into squares
  • Top each bar with a drizzle of caramel sauce

My go to Pecan Pie

Recipe

1 whole Unbaked Pie Crust (I used this recipe)
1 cup Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoon Vanilla
1/3 cup Melted salted Butter
3 whole Eggs, Beaten
1 heaping cup Chopped Pecans
DSC_0503-1

First, make your pie crust

then mix sugar,
DSC_0505-1

brown sugar,
DSC_0507-1

DSC_0508-1

salt,
DSC_0510-1

corn syrup,
DSC_0511-1

DSC_0514-1

butter,
DSC_0520-1

eggs,
DSC_0524-1

and vanilla
DSC_0519-1

together in a bowl.
DSC_0526-1

Pour chopped pecans in the bottom of the unbaked pie shell.
DSC_0528-1

DSC_0529-1

DSC_0530-1

Pour syrup mixture over the top.
DSC_0533-1

DSC_0534-1

DSC_0535-1

DSC_0538-1

Cover top and crust lightly/gently with foil.
DSC_0545-1

DSC_0546-1

Bake pie at 350º for 30 minutes. Remove foil,
DSC_0547-1

then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: The pie should not be very jiggly when its done baking . If it shakes a lot, cover it with foil and bake for an extra 20-30 minutes until its no longer jiggly and sets. I think I ended up baking mine an extra 50 minutes.

Allow to cool for several hours or overnight.

Check out all my pies I made for Thanksgiving
DSC_0583-1

 

Recipe

  • 1 whole Unbaked Pie Crust
  • 1 cup Sugar
  • 3 Tablespoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1 cup Corn Syrup
  • 3/4 teaspoon Vanilla
  • 1/3 cup Melted salted Butter
  • 3 whole Eggs, Beaten
  • 1 heaping cup Chopped Pecans
  • First, make your pie crust
  • then mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla
  • together in a bowl.
  • Pour chopped pecans in the bottom of the unbaked pie shell.
  • Pour syrup mixture over the top.
  • Cover top and crust lightly/gently with foil.
  • Bake pie at 350º for 30 minutes. Remove foil,
  • then continue baking for 20 minutes, being careful not to burn the crust or pecans.
  • NOTE: The pie should not be very jiggly when its done baking . If it shakes a lot, cover it with foil and bake for an extra 20-30 minutes until its no longer jiggly and sets. I think I ended up baking mine an extra 50 minutes.
  • Allow to cool for several hours or overnight.

Pecan Cobbler

Made this for my favorite DUMMY or friend Melissa. We like to call each other Dummy. Made this for her birthday! I got the recipe from here

First things first, Preheat your oven to 375 degrees

Start with the crust…

crust:
1 cup oats
1 1/2 cup self-rising flour
1/2 stick butter, that is very cold and cut into small chunks
3/4 cup ice water

Crust:
with your mixer, put in the oats
DSC_0235-1

add in the flour and pulse again to mix together.
DSC_0236-1

DSC_0238-1

Then add in the butter pieces
DSC_0239-1
and pulse again until it’s lightly incorporated.

then slowly pour in the water
DSC_0242-1

until the mixture is thick, yet spreadable (like peanut butter)

grab a 11×13 baking pan and butter the inside of the pan very well, then spread the crust mixture on the bottom of the dish.
DSC_0245-1

Now the filling:
16 oz. (or one bottle) light corn syrup
2 cups of sugar
4 large eggs
1 stick of butter melted
DSC_0223-1
1/2 tablespoon Vanilla
2 cups chopped pecans

with your mixer again, add together the corn syrup,
DSC_0225-1

Sugar
DSC_0227-1

eggs,
DSC_0232-1

DSC_0233-1

and butter
DSC_0229-1

and vanilla, except pecans and blend with mixer until mixed very well. It’s a syrupy mess, but comes out to be smooth.

So you already spread the crust mixture on the bottom of the baking dish.

Now Sprinkle the pecans evenly over the top of the crust.
DSC_0247-1

Then pour the filling all over the top of the pecans.
DSC_0248-1

DSC_0249-1

Bake in preheated oven for 45 minutes to an hour, or until golden and bubbly.

Cool for at least 30 minutes
DSC_0252-1

DSC_0254-1

Recipe

  • First things first, Preheat your oven to 375 degrees
  • Start with the crust…
  • crust:
  • 1 cup oats
  • 1 1/2 cup self-rising flour
  • 1/2 stick butter, that is very cold and cut into small chunks
  • 3/4 cup ice water
  • Now the filling:
  • 16 oz. (or one bottle) light corn syrup
  • 2 cups of sugar
  • 4 large eggs
  • 1 stick of butter melted
  • 1/2 tablespoon Vanilla
  • 2 cups chopped pecans
  • Crust:
  • with your mixer, put in the oats
  • add in the flour and pulse again to mix together.
  • Then add in the butter pieces
  • and pulse again until it’s lightly incorporated.
  • then slowly pour in the water
  • until the mixture is thick, yet spreadable (like peanut butter)
  • grab a 11×13 baking pan and butter the inside of the pan very well, then spread the crust mixture on the bottom of the dish.
  • Now for the filing:
  • with your mixer again, add together the corn syrup, Sugar, eggs, and butter and vanilla, except pecans and blend with mixer until mixed very well. It’s a syrupy mess, but comes out to be smooth.
  • So you already spread the crust mixture on the bottom of the baking dish.
  • Now Sprinkle the pecans evenly over the top of the crust.
  • Then pour the filling all over the top of the pecans.
  • Bake in preheated oven for 45 minutes to an hour, or until golden and bubbly.
  • Cool for at least 30 minutes

Pumpkin Scones

Go the inspiration for this recipe from here

2 cups, all purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1 tablespoon pumpkin pie spice (I used this recipe)
1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
3 tablespoons half and half
1 egg
6 tablespoons unsalted butter, nice and cold and cut into cubes
DSC_0217-1

For the spiced icing drizzle:
1 cup + 3 tablespoons powdered sugar
3 tablespoons half and half (you can add more if you if you like your icing runnier)
1/4 teaspoon pumpkin pie spice

for pumpkin pie spice:
4 tablespoons ground cinnamon
2 tablespoons ground ginger
3 teaspoons ground allspice
3 teaspoons ground cloves
1 1/2 teaspoons freshly ground nutmeg
DSC_0210-1

DSC_0209-1

In a bowl
DSC_0213-1

mix all the ingredients together then pour into an airtight container to store
DSC_0216-1

Preheat your oven to 425 degrees

In a medium bowl, whisk together the pumpkin puree
DSC_0219-1

half and half,
DSC_0221-1

DSC_0224-1

and egg.
DSC_0225-1

DSC_0227-1

and mix together
DSC_0228-1

DSC_0229-1

In another bowl sift together the flour,
DSC_0230-1

DSC_0231-1

sugar,
DSC_0235-1

baking powder,
DSC_0237-1

and pumpkin pie spice.
DSC_0238-1

DSC_0239-1

I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
DSC_0240-1

Add the cold butter
DSC_0242-1

and mix, until mixture resembles cornmeal
DSC_0243-1

Add pumpkin mixture mix until combined.
DSC_0244-1

DSC_0246-1

DSC_0247-1

Turn the dough onto a lightly floured surface
DSC_0248-1

gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.

Flatten the dough into a 1 inch thick circle
DSC_0250-1

then cut the dough in half
DSC_0251-1

then cut the halves into thirds and so on…I ended up with 8 scones
DSC_0252-1

DSC_0256-1

Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
DSC_0253-1

bake for 14-16 minutes, or until they start to turn golden brown.

Remove from oven and let them cool completely
DSC_0263-1

DSC_0266-1

While they are cooling make the spiced icing drizzle

combine the powdered sugar
DSC_0267-1

half and half
DSC_0268-1

pumpkin pie spice
DSC_0272-1

DSC_0273-1

in a bowl mix until combined
DSC_0274-1

DSC_0276-1

Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving
DSC_0279-1

DSC_0281-1

DSC_0282-1

DSC_0305-1

DSC_0306-1

DSC_0303-1

Recipe

  • 2 cups, all purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice (I used this recipe)
  • 1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
  • 3 tablespoons half and half
  • 1 egg
  • 6 tablespoons unsalted butter, nice and cold and cut into cubes
  • For the spiced icing drizzle:
  • 1 cup + 3 tablespoons powdered sugar
  • 3 tablespoons half and half (you can add more if you if you like your icing runnier)
  • 1/4 teaspoon pumpkin pie spice
  • for pumpkin pie spice:
  • 4 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 3 teaspoons ground allspice
  • 3 teaspoons ground cloves
  • 1 1/2 teaspoons freshly ground nutmeg
  • In a bowl mix all the ingredients together then pour into an airtight container to store
  • Preheat your oven to 425 degrees
  • In a medium bowl, whisk together the pumpkin puree, half and half, and egg, and mix together
  • In another bowl sift together the flour, sugar, baking powder, and pumpkin pie spice.
  • I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
  • Add the cold butter and mix, until mixture resembles cornmeal
  • Add pumpkin mixture mix until combined.
  • Turn the dough onto a lightly floured surface
  • gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.
  • Flatten the dough into a 1 inch thick circle then cut the dough in half then cut the halves into thirds and so on…I ended up with 8 scones
  • Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
  • bake for 14-16 minutes, or until they start to turn golden brown.
  • Remove from oven and let them cool completely
  • While they are cooling make the spiced icing drizzle
  • combine the powdered sugar, half and half, pumpkin pie spice
  • in a bowl mix until combined
  • Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving

Cherry Cobbler

Got the recipe from here

6 cups dark sweet, pitted cherries
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk
DSC_0164-1

Preheat oven to 400 degrees

In a saucepan combine cherries
DSC_0166-1

DSC_0167-1

sugar
DSC_0170-1

DSC_0171-1

water
DSC_0172-1

DSC_0173-1

and cornstarch
DSC_0174-1

DSC_0176-1

and cook, stirring until bubbling and thickened.
DSC_0177-1

DSC_0178-1

Pour into an 8-inch square baking dish.
DSC_0199-1

DSC_0200-1

DSC_0201-1

stir together flour,
DSC_0180-1

sugars,
DSC_0182-1

DSC_0183-1

DSC_0184-1

DSC_0185-1

baking powder,
DSC_0186-1

and cinnamon.
DSC_0188-1

Cut in butter
DSC_0190-1

until it is crumbly.
DSC_0192-1

DSC_0193-1

Mix together egg and milk.
DSC_0194-1

DSC_0195-1

Add to flour mixture
DSC_0196-1

and stir with a fork
DSC_0197-1

just until combined.
DSC_0198-1

Drop topping by tablespoonfuls onto filling.
DSC_0203-1

Bake for 25 minutes until browned and bubbly.
DSC_0205-1

DSC_0206-1

Recipe

 

  • 6 cups dark sweet, pitted cherries
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 4 teaspoons cornstarch
  • Topping:
  • 1 cup flour
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 egg, beaten
  • 3 tablespoons milk
  • Preheat oven to 400 degrees
  • In a saucepan combine cherries, sugar, water and cornstarch and cook, stirring until bubbling and thickened.
  • Pour into an 8-inch square baking dish.
  • stir together flour, sugars, baking powder, and cinnamon.
  • Cut in butter until it is crumbly.
  • Mix together egg and milk.
  • Add to flour mixture and stir with a fork just until combined.
  • Drop topping by tablespoonfuls onto filling.
  • Bake for 25 minutes until browned and bubbly.

 

Fresh Southern Peach Cobbler

Recipe

8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

DSC_0260-1

Preheat oven to 425 degrees

In a large bowl, combine peaches,

1/4 cup white sugar,
DSC_0263-1

1/4 cup brown sugar,
DSC_0265-1

1/4 teaspoon cinnamon,
DSC_0267-1

nutmeg,
DSC_0269-1

lemon juice, and cornstarch.
DSC_0270-1
DSC_0271-1

Toss to coat evenly,
DSC_0272-1

and pour into a 2 quart baking dish.
DSC_0273-1

DSC_0274-1

DSC_0276-1

Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar,
DSC_0278-1

1/4 cup brown sugar,
DSC_0279-1

DSC_0281-1

baking powder,
DSC_0282-1

and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
DSC_0284-1

DSC_0286-1

Stir in water until just combined.
DSC_0287-1

DSC_0288-1

Remove peaches from oven,
DSC_0290-1

and drop spoonfuls of topping over them.
DSC_0291-1

DSC_0292-1

Sprinkle entire cobbler with the sugar and cinnamon mixture.
DSC_0293-1

DSC_0294-1

Bake until topping is golden, about 30 minutes.
DSC_0295-1

DSC_0299-1

DSC_0300-1

DSC_0301-1

Recipe

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • Preheat oven to 425 degrees
  • In a large bowl, combine peaches,
  • 1/4 cup white sugar,
  • 1/4 cup brown sugar,
  • 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
  • Toss to coat evenly, and pour into a 2 quart baking dish.
  • Bake in preheated oven for 10 minutes.
  • Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
  • Stir in water until just combined.
  • Remove peaches from oven, and drop spoonfuls of topping over them.
  • Sprinkle entire cobbler with the sugar and cinnamon mixture.
  • Bake until topping is golden, about 30 minutes.