Monday, June 28, 2010

Blueberry Scones

These are tasty little breakfast morsels! We gobbled them up! I found the recipe here. Enjoy!

Blueberry Scones
makes 8 scones

8 Tablespoons cold butter, plus more for brushing
2 cups all-purpose flour
1/2 cup granulated sugar, plus more for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon lemon zest
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh blueberries, frozen

Grate the butter on the large holes of a box grater, and freeze.

Preheat oven to 425, and combine the dry ingredients. Stir in frozen butter. Whisk together the sour cream and whole milk, and stir into the dry ingredients with a wooden spoon until just combined. The dough will be crumbly, but that’s okay. (My dough wasn't crumbly.)

Turn out onto a well-floured surface, and knead a few times. Roll out into a 12×12 inch square. Using a bench scraper, fold the dough into thirds, then fold into thirds again in the opposite direction to form a square. Roll the dough out into a 12×12 inch square again, and refold. Place on a well-floured plate, and freeze for 5 minutes.

Roll out to a 12×12 inch square for a final time, and press the blueberries into the dough in a single layer. Carefully roll up, as you would cinnamon rolls. Press the roll into a 4-inch wide rectangle. Using the bench scraper, cut into 4 rectangles. Then cut each rectangle diagonally to make 2 triangles.

Place on a baking sheet lined with parchment paper. At this point the scones can be baked or refrigerated overnight. Brush with melted butter, then sprinkle with sugar. Bake 18-25 minutes, or until golden-brown.

Thursday, June 17, 2010

Veggie Stuffed Portobello Mushrooms

If you like mushrooms and veggies, you'll love this! I loved this recipe. It is so delicious and healthy. If you want to reduce the fat even more, leave out the provolone. The cheese is so good on this though. I got this recipe from a Better Home and Gardens magazine.

1 small yellow sweet pepper, cut in bite-size strips
1 small red onion, chopped
1 medium zucchini, coarsely shredded
1 carrot, coarsely shredded
2 cloves garlic, minced
2-3 Tbsp. olive oil
1 Tbsp. snipped fresh basil
1 Tbsp. lemon juice
1 5-oz. pkg. fresh baby spinach
1/2 cup fine dry bread crumbs
1/2 cup finely shredded Parmesan cheese
4 (4 inch) portobello mushroom caps, stems removed
4 slices provolone cheese

1. Preheat oven to 425 degrees. Line a baking pan with foil. In a skillet cook and stir sweet pepper, onion zucchini, carrot, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, lemon juice, and 1/4 teaspoon each salt and ground black pepper. Top with spinach; cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.

2. Remove gills from mushrooms, if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake 15 minutes (mushrooms will water slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 4 servings.

Wednesday, June 9, 2010

Cookie Stuffed Cupcakes

(The inside of the cookie stuffed cupcake!)

I found this delectable dessert on Picky Palate. We loved this dessert. I changed up just a few things from the original recipe mainly by filling it with different cookie dough. Seriously, you will want to eat them all up!

1 box white cake mix
1 small box instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup sour cream
Favorite Cookie Dough (I used a chocolate macadamia nut cookie dough. It was fabulous!)

8 oz. softened cream cheese
1 stick softened butter
3 cups powdered sugar

1. Preheat oven to 350 degrees F. Place cake mix, pudding mix, eggs, water, oil and sour cream into a stand or electric mixer. Beat on medium speed for close to 2 minutes or until well combined. Scoop into 24 paper lined cupcake cups just over 1/2 full. Next, press 1 Tablespoon prepared cookie dough into the center of each cupcake batter. Bake for 18-24 minutes or until toothpick comes out mostly clean from center. Let cool completely.

2. Place cream cheese and butter into mixer, beat until well combined. Slowly add in powdered sugar until good frosting consistency then spread with cream cheese frosting.

Sunday, June 6, 2010

Deep Dish Pizza

We love this deep dish pizza. It comes from my friend Krista's blog. It is excellent!

Deep Dish Pizza

2 1/3 – 3 cups flour
1/2 tsp salt
1 Tbsp yeast
1 cup warm milk
2 tsp sugar
2 Tbsp olive oil

In your mixer combine the flour, salt, and yeast. Mix well. In a separate bowl combine warm milk, sugar and olive oil. While your mixer is on low, slowly pour the liquid mixture into the dry ingredients. Let the machine knead the dough for 5 minutes. Put in a greased bowl and let rise. After dough has doubled in size put dough on lightly floured surface and divide in half. Roll each half into a 7 inch circle. Place over your knuckles moving the dough around in a circle so that the middle is thinner than the sides. Put 1-2 Tbsp olive oil in the bottom of pan. Spread the olive oil evenly throughout the pan. Place the dough into a cake pan and press out to the sides of the pan, trying to avoid getting the oil on top of the dough. You need enough so that it will fry the bottom of the dough. Let the dough rise 10 minutes. The put on your favorite toppings. Bake on bottom rack of oven at 400 degrees for 15-20 minutes.

Oatmeal Cookie Sandwiches

Very yummy oatmeal cookies. This recipe comes from my mom! They were the perfect cookie into an ice cream sandwich.

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups oatmeal
1 cup chopped walnuts (optional)

Cream butter and sugars. Blend in eggs and vanilla. Sift flour, salt, and soda. Fold into creamed mixture along with the oats and nuts. Roll into small balls and place on greased cookie sheet. Bake at 350 for 10-12 minutes or until golden.

Put vanilla ice cream or any other kind of ice cream in between two delicious cookies. Create a cookie sandwich. (You can jazz it up with some caramel or chocolate syrup.) Enjoy!

Friday, June 4, 2010

Chocolate Macadamia Cookies

This is one of our personal creations. We really liked them. Give 'em a try!

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
2/3 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
1 cup chopped macadamia nuts
3/4 cups white chocolate chips
3/4 cups chocolate chips
1 1/4 cup coconut

Combine butter, sugar, eggs, and vanilla in large mixer bowl until well blended. Combine flour, cocoa, baking soda, and salt; add alternately with milk to mixture until ingredients are combined. Add nuts, chips, and coconut. (You can put in all white chips or chocolate chips.) Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes.


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