Maple-Oatmeal Scones

Recipe from Food Network

What you need:

Scones-

3 1/2 cups all purpose flour 

1 cup whole-wheat flour

1 cup quick-cooking oats, plus additional for sprinkling

2 TBsp baking powder

2 TBsp graduated sugar

2 tsp salt

1 pound unsalted butter (cold and diced)

1/2 cup buttermilk (cold)

1/2 cup pure maple syrup

4 extra large eggs (room temperature, lightly beaten)

1 egg beaten with 1 Tbsp milk or water (for egg wash)

1 cup pecans (toasted and chopped) - optional

Glaze-

1 1/4 cups confectioner's sugar

1/2 cup pure maple syrup

1 tsp pure vanilla extract

How to make them:

Scones-

Preheat the oven to 400˚F.

Line baking sheets with parchment paper.

In the bowl of the electric mixer fitted with a paddle attachment.

Combine the flours, oats, baking powder, sugar, and salt.

Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces.

Combine the buttermilk, maple syrup, and eggs, then add in quickly to the flour butter mixture.

Add in 3/4 cup of the pecans.

Mix until just blended, the dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined.

Flour your hands and a rolling pin, then roll the dough to 1 inch thickness.

You should see lumps of butter in the dough.

Cut into 3-inch rounds with a plain or fluted cutter and place on prepared baking sheet.

Brush the tops with the egg wash.

Bake for 20-25 minutes, until the tops are crisp and the insides are done.

Glaze-

Combine the confectioner's sugar, maple syrup, and vanilla.

When the scones are done, cool for 5 minutes.

Drizzle each scone with 1 Tbsp of the glaze.

Then sprinkle some of the uncooked oats or the remaining 1/4 cup pecans on top of the scones for garnish, then ENJOY!

My Little Valentine

     Last week, Kinley and I attended a Valentine making party.  We had so much fun being crafty and creating Valentine's together.

Kinley made a valentine for herself...

Then we made one for brother...

Then one more for Daddy!

After some Valentine making, we enjoyed some yummy brunch.

Amanda our host made some awesome Creamy Tomato Tortelli Soup,

and I made and brought some Snickerdoodle Bars.

What a fun way to start February!

Creamy Tomato Tortellini Soup

 Based off recipe from Recipe Swagger

What you need:

2 big cans Condensed Tomato Soup

2 cups half and half

1 cup whipping cream

2 cups chicken stock

1/2 tsp salt

1/2 tsp pepper

1 cup Parmesan cheese (grated)

1 package pepperoni

2 packages cheese filled tortellini 

How to make it:

Add the tomato soup, half and half, whipping cream, chicken stock, salt, and pepper into a large stock pot over medium heat.

Once simmering, drop in the tortellini into the soup.

Cook according to the package directions.

Add in pepperoni to heat through.

Once tortellini are cooked, serve topped with Parmesan cheese, then ENJOY!

Snickerdoodle Bars

Recipe from Averie Cooks

Here's what you need:

Bars-

1/2 cup unsalted butter (softened)

1 cup granulated sugar

1/2 cup light brown sugar (packed)

1 large eggs (room temperature)

1 tsp vanilla extract

1 tsp cinnamon

2 cup all purpose flour (sifted)

Frosting-

1/4 cup unsalted butter (softened)

1/4 cup cream cheese (softened)

1 tsp vanilla extract

3 to 4 1/2 cups powdered sugar (sifted)

splash of milk (if needed)

pink food coloring (optional)

How to make it:

Bars-

Preheat oven to 375˚F.

Prepare a 8x8 or 9x9 pan by lining it with foil then spraying it with nonstick cooking spray.

In a large mixing bowl, cream together the butter and sugars.

Add the eggs, vanilla, and cinnamon, mix until combined.

Add the flour and mix until just combined.

Pour batter into prepared pan.

The batter will be thick and sticky, like cookie dough.

Use your hands if necessary to spread it evenly.

Bake for 19-22 minutes or until toothpick inserted in the middle of the pan comes out clean.

While bars are baking, prepare the frosting.

Frosting-

In a large mixing bowl, mix the butter and cream cheese until light and fluffy.

Add the vanilla and powdered sugar (one-half cup at a time after 3 cups) and mix until desired consistency is reached.

Carefully, add the food coloring, one drop at a time and mixing throughly.

After the bars have cooled, frosting them.

Garnish with sprinkles or candies.

To store them, keep in an air tight container in the refrigerator (due to the cream cheese and butter frosting).

To serve, cut into bars and ENJOY!

January Crafternoon

     It's that time again! Time to gather my fellow Crafternooners for our monthly craft day!  This month, Jennie hosted a Tea Party themed Crafternoon.   Look at all the yummy Tea Party treats

Jennie made this yummy Orange Pecan Tea Bread, 

Mini Blueberry Cheesecake Bites, & Tomato Cucumber Bites,

Elizabeth brought some awesome chocolates from The Chocolate Lady,

and I made some delicious Strawberry Cucumber Tea Sandwiches.

 I also made some of these 

Black Tea Cupcakes topped with Whipped Lemon Mascarpone Frosting drizzled with Honey

This month's craft, we busted out our sewing machines, scrap fabrics, scissors, 

and thread to create some reusable gift bags!

Personally, this is only my second attempt at sewing!  

Elizabeth is cutting her fabric and Marisa is already sewing!

The ladies getting their sew on!

Here are my bags I made!  Aren't they "SEW" cute?!

I made one for Liam (Transformers), one for Kinley (Rainbow), and one for me (Paisley).

I'm so proud of myself for completing not only one, but THREE!

Looking forward to our next Crafternoon, which I will be hosting next month!

It will be February...so think Valentine's Day!

Mini Blueberry Cheesecake Bites

Recipe from My Recipes

What you need:

Crust-

1/2 cup slivered almonds (finely ground)

1/2 cup graham cracker crumbs (about 3 cookie sheets)

1 TBsp sugar

dash of salt

2 TBsp unsalted butter (melted)

Filling-

1/2 cup sugar

2 tsp cornstarch

2 tsp vanilla extact

dash of salt

14oz 1/3 less fat cream cheese (softened)

2 large eggs (room temperature)

3 TBsp sour cream

48 blueberries

How to make them:

Preheat oven to 350˚F.

To prepare crust, combine first 4 ingredients in a bowl, stirring with a whisk.

Add butter and toss until well combined.

Place 48 paper mini muffin cup liners in a mini muffin cups.

Spoon 1 rounded teaspoon crust mixture into each.

Lightly press into bottom.

Bake for 5 minutes.

Cool completely on wire racks (leave oven on).

To prepare filling, place 1/2 cup sugar and next 4 ingredients (through cream cheese) in a medium bowl of an electric mixer.

Beat at medium speed for 3 minutes or until well combined.

Add eggs, 1 at a time, beating well after each addition.

Add sour cream, beat 1 minute or until combined.

Scoop about 1 TBsp filling into each muffin cup.

Place 1 blueberry on top of each cheesecake.

Bake for 12 minutes or until set.

Cool cheesecakes completely on a wire rack.

Chill for at least 2 hours in the refrigerator. 

Serve on a cute platter and ENJOY!

Orange Pecan Tea Bread

Recipe from My Recipes

What you need:

1 3/4 cups all purpose flour (sifted)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/2 cup granulated sugar

1/2 cup low fat buttermilk

14 cup pecans (toasted and chopped)

3 TBsp 1% low fat milk

3 TBsp vegetable oil

3 TBsp orange marmalade

2 tsp grated orange zest

2 large eggs (room temperature)

cooking spray

1/2 cup powdered sugar (sifted)

2 tsp fresh orange juice

1 1/2 tsp pecans (toasted and chopped)

How to make it:

Preheat oven to 350˚F.

Lightly spoon flour into dry measuring cups; level with knife.

Sift flour and next 5 ingredients (flour through allspice) in a large bowl.

Make a well in the center of the mixture.

In a separate bowl combine granulated sugar and the next 7 ingredients (sugar through eggs).

Add sugar mixture to flour mixture, stir until just moist.

Spoon batter into a 8 x 4inch loaf pan coated with cooking spray.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Cool 10 minutes in a pan on a wire rack; remove from pan.

Cool completely on wire rack.

Combine powder sugar and juice, stirring until smooth.

Drizzle glaze over bread and sprinkle with 1 1/2 tsp of pecans.

Slice and ENJOY!

Black Tea Cupcakes topped with Whipped Lemon Mascarpone Frosting drizzled with Honey

Cupcake recipe from Raspberri Cupcakes

Frosting based off the recipe from Audrey's

What you need:

Cupcakes

3 black tea bags

1 cup milk

3/4 cup sugar

1 stick plus 1 Tbsp unsalted butter (room temperature, softened)

2 eggs (room temperature)

1 TBsp honey

2 1/2 cups self-rising flour 

Frosting

1 tub of mascarpone cheese

1 cup powdered sugar (sifted)

2 1/2 cups of whipping cream

Zest of 1 lemon

3-4 TBsp lemon juice

honey

How to make it:

Cupcakes

Preheat oven to 350˚F.

Line a muffin tin with cupcake liners.

Empty tea leaves into a small saucepan with the milk and warm until it is nearly boiling, whisking regularly.

Remove from heat and allow to cool.

At this point you can strain out all the leave, keep about half the leaves in the mixture to ensure a strong tea flavor in the final cupcake.

Place the butter and sugar in a large mixing bowl and beat with an electric mixer on high until light and fluffy, at least 5 minutes.

Add the eggs one at a time, mixing until well combined.

With the mixer on low, add the honey.

Followed by 1/3 of the flour.

Then add 1/3 the milk mixture, another 1/3 of the flour, then the remaining milk and flour and gently mix until just smooth.

Scoop mixture into cupcake liners, filling them about 2/3 full.

Bake for 15-20 minutes or until a toothpick inserted comes out clean.

Take out and cool completely on wire rack before frosting.

Frosting

Combine mascarpone and sugar in a bowl of an electric mixture until smooth and creamy.

Add lemon zest.

Add whipping cream and whip at medium-high speed using the whisk attachment.

Add in 3-4 TBsp lemon juice.

Whip until cream turns to a whipped cream consistency.

DO NOT over whip the mixture.

Frost cupcakes then drizzle honey on top, then ENJOY!

Devonshire Cream

Recipe from Smashed Peas and Carrots

What you need: 3oz of cream cheese (room temperature, softened) 3 TBsp granulated sugar a pinch of salt 1 cup whipping cream

How to you make it: In a bowl of an electric mixer, cream the cream cheese, sugar, and salt. Slowly add whipping cream and whip until stiff peaks form. Chill before serving. Serve with scones and jam or on some Strawberry Cucumber Tea Sandwiches and ENJOY!

Strawberry Cucumber Tea Sandwiches

Recipe from Key Ingredient

What you need:

5oz Devonshire Cream

2 Tbsp fresh basil leaves (finely chopped)

1 TBsp lemon zest

8 slices white bread

1 large English cucumber (thinly sliced into 24 pieces)

3 large strawberries (thinly sliced)

How to make it:

Combine the Devonshire cream, basil, and lemon zest in a small bowl.

Fold until well combined.

Spread a thin layer of the cream on one side of each slice of bread.

Add an even layer of cucumber slices to four of the bread slices, then top the cucumbers with an even layer of strawberry slices.

Place the other four slices of bread (with the cream) cream side down on the strawberry slices.

Slice the crust off the sandwiches.

Then slice each sandwich into 4 small triangles or squares then ENJOY!