Chocolate Chip Scones

So, whoever (whomever?) said scones are like biscuits was lying. Don't get me wrong, biscuits are cool and everything, but scones are da bomb! Being the chocolate lover that I am, I especially love these chocolate chip scones. They are sweet, but not too sweet that you feel sick if you eat one for breakfast. They are the absolute best companion to coffee or hot chocolate, too! Make them today - you won't be sorry!

Before I give you the recipe, I will tell you that I use a food processor to make my scones. Usually any time a recipe calls for cold butter (scones and pie crusts mostly), I use my food processor because it just divides the butter so much better than anything I have tried, plus it's super quick and, if you recall, I have 3 small children so anything I can get done quicker is sweet!

Chocolate Chip Scones

2 cups flour
3 T. sugar
1 T. baking powder
6 T. cold butter
1/2 cup + 2 T. half and half or heavy cream (milk would work, too)
1 egg
3/4 cup chocolate chips

Preheat your oven to 400.
Put your flour, sugar, and baking powder in the food processor and pulse a few times.
Cube up the butter and add that to the processor. Pulse for about 20 seconds, until smooth.
Measure out 1/2 cup of the half and half, and crack the egg into the measuring cup.
Pour wet mixture into food processor while pulsing, until dough forms.
Throw in chocolate chips and pulse a few times until they are distributed.

Roll dough out onto a floured surface and shape into a rough circle, maybe an inch thick.
Slice into 8 tri-angular slices and arrange on a cookie sheet so that no edges touch
Take a pastry brush and brush the tops of each scone with the 2 T. half and half.
Bake for 15 or so minutes, until browned. Let cool.
Drizzle with powdered sugar icing (2 cups powdered sugar, 1 tsp vanilla extract, 2T milk - add milk by the T. until you get desired consistency). I like mine thick!

Enjoy!

Bran Muffins!

Bran Muffins make a light but hearty breakfast. Or a light, hearty snack anytime of the day. Just ask my husband because whenever I make these, they disappear throughout the day and the night! They are super easy to make and you can easily add anything to them, like raisins or nuts. These are best enjoyed (in my house) plain, though!

Bran Muffins

1 1/4 cups flour
1/2 cup sugar
1T. baking powder
1/4 tsp. salt
2 cups Original All Bran Cereal
1 1/4 cups fat free milk
1 egg
1/4 cup vegetable oil

Mix the cereal and milk in a large mixing bowl. Set aside.
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
Go back to the cereal and milk, and add in the egg and vegetable oil.
Slowly incorporate the dry mixture into the wet mixture.
Scoop into muffin tins (makes 12 jumbo muffins)
Bake at 400 for about 20 minutes.

Enjoy!

Leftover Central - Cranberry Bars!

We had my folks down for Thanksgiving this year, and even though I made my wonderful and very easy REAL cranberry sauce, they ate from the can. Sigh. Parents...what are we going to do with them? Well, luckily they only ate about a teaspoon of it each, so Thanksgiving night I found myself online looking for something to make with leftover cranberry sauce. There were lots of options, and I opted for something sweet! So if you find yourself with leftover cranberry sauce, try these!

Cranberry Bars

1 cup flour
1 cup oats
2/3 cup brown sugar
1/2 tsp. baking powder
1/2 cup melted butter
1 cup cranberry sauce

Combine all ingredients except the cranberry sauce in a bowl and stir until mixture resembles crumbs.

Reserve 1 cup of the crumb mixture and press the rest into the bottom of an 8 inch square baking pan.

Evenly spread the cranberry sauce over the pressed crumb mixture. *

Crumble reserved 1 cup of crumbs evenly over the spread cranberry. Pat gently.

Bake at 350 for 30 minutes, until it is golden brown.

Let cool, and cut into bars. Keep stored in the refrigerator. :)



*note: my canned cranberry needed a quick stir in a separate bowl to become spreadable

My Thanksgiving Meal, a diagram...

After my poor oven spent nearly 8 hours straight on no lower than 325, the result was an incredible meal, the juiciest bird with the crispiest skin, and even a few new sides!



Over the next few days, I hope to be sharing with you what I am doing with our leftovers. Alas, my parents took home the entire bird so there will be no turkey soup, but that's OK since I'd be the only one eating it. I will say, the Corn and Wild Rice dish from The Pioneer Woman was a huge hit with my vegetarian husband. He just finished off the last of it tonight so I know I'll be making it again soon.

See you soon!

Happy Turkey Day!

Hope your turkey doesn't burn!!


After several years of deep frying turkey and having it come out looking and tasting like cardboard, I am delighted to be cooking my Butterball in my oven this year!

Have a safe and joyful Thanksgiving!

Thanksgiving-palooza!

OK, as promised, here are 2 of my favorite Thanksgiving recipes. First up, Stuffing! I don't actually put this in the bird, but you most certainly can! Next, a very simple and yummy cranberry sauce. Repeat to yourself, "I do not need the canned stuff. I do NOT need the canned stuff."

FYI: T. = Tablespoon and t. = teaspoon

Thanksgiving Stuffing

12 cups of cubed white bread
2 cups chopped onion
1 cup chopped celery
6 T. butter
1 t. rubbed sage
1 t. dried thyme
1 t. salt
1/2 t. ground pepper
1 1/2 cups chicken broth
1 pound cooked sausage, drained

In a 400 degree oven, toast bread cubes 5-7 minutes, or until barely golden

In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until softened. Transfer to a large mixing bowl and add bread cubes, sausage, herbs, salt, pepper, and broth*. Toss well.

Transfer to a baking dish and bake at 325 degrees for 20 minutes until heated through and a crust forms on top.

*This year, since my wonderful and sweet husband no longer eats meat, I will be substituting vegetable broth. I am positive it will not alter the taste, as I have substituted vegetable broth several times in other recipes and it has tasted wonderful. I will also be omitting the sausage for his serving, obviously. It'll still be yummy!


Cranberry Sauce

1 cup sugar
1 cup water
2 cups cranberries

In a medium saucepan, combine sugar and water. Bring to a boil, stirring to dissolve sugar.

Boil rapidly for 5 minutes, then add the cranberries. Return to boiling, then reduce heat.

Boil gently 3-4 minutes (skins will pop on the cranberries).

Remove from heat and serve warm or chilled.

See? Easy Peasy! Try it!
~~~~~~~~~~~~~~~~

Before I go, I wanted to share that I will be trying a new recipe this year. For as long as I can remember, my Thanksgiving meal has consisted of the same things, and while they are all yummy, it was time to add another vegetable dish that my main squeeze can enjoy too! So, I am giving The Pioneer Woman's Fresh Corn with Wild Rice. Let me know what you think if you've had it or are trying it this year, too!

National Bundt Cake Day!

Apparently November 15th is National Bundt Cake Day...who knew? I was a few days late, but decided today was as good a day as any to celebrate.

I made this bundt cake, a chocolate peanut butter one. Follow her instructions, cause that's what I did! It did take a while and definitely used up a lot of my mixing bowls, but I think it'll be worth it. Here is the chocolate ganashe recipe I used for the top. Enjoy!

Thanksgiving!!

OK, so I am going to admit that I just today (November 16) realized that Thanksgiving is NEXT week! Whoops! I thought I had another full week, but nope.

I am going to be posting some recipes this week, most likely without the picture process since I am not going to make everything a week before we eat it!

My Thanksgiving menu consists of: Turkey, Sausage Stuffing, Mashed Potatoes, Cranberry Sauce (not canned!), Crescent Rolls, Pumpkin Pie and Pecan Pie.

Not too exciting, I know. BUT, everything is homemade and so incredibly yummy!

Broccoli Cheddar Soup (Vegetarian)

OK, so...vegetarian if you don't crumble a bunch of bacon on top. I couldn't resist! :-)

I made this yummy soup on Sunday when it was rainy and cold...warmed me right up! Not to mention it was super easy and fast, yet tasted like it had been simmered all day long.

Melt 6 Tablespoons of butter in a large saucepan


Throw in 1 pound frozen chopped broccoli; stir 5-6 minutes


Throw in 6 Tablespoons flour, stir to coat


Pour in 4 cups vegetable broth or stock


And 1 cup half and half plus one cup skim milk


Stir together with a pinch of salt, half teaspoon red pepper flakes and a teaspoon of worchestershire sauce


Let simmer (stir often) for about 20 minutes. It will thicken a bit. Then dump in 2.5 cups shredded cheese. Cheddar, Monterey Jack, whatever you like!


Stir until it melts (won't take long at all) and you are done!


Enjoy! I totally would have eaten this out of a bread bowl, but I couldn't find them at my grocery store! Humph!

Lots happening in the kitchen!

It's all happening too fast to document! I have been super busy with the baking business, I'm cranking out more cupcakes and scones than I can keep track of! Which means less blogging unfortunately. But when I do get a chance to make something that isn't going directly out for delivery, you bet I will be posting it on here.

I have some great and fun ideas for Halloween and plan to share some more Fall recipes and foods that will make your house warm and welcoming no matter what the temperature is outside!

Stay tuned...family coming this weekend but hoping to post some more early next week!

Crockpot Vegetable Stew

Last week I broke out the crockpot to celebrate the arrival of Fall. Normally, the first thing I would make is Beef Stew. It is my husband's favorite. Except, last summer, he stopped eating meat! So I have made some adjustments. Anywho...here is everything you need to make a hearty vegetable stew!



Vegetable Juice, Water, Worchestershire Sauce, Oregano, Majoram, Bay Leaf, Onion, 2 medium potatoes, 1 can green beans, 1 can corn, 1 can green beans, 1 can carrots, salt


Pour 2 1/2 cups of vegetable juice into your measuring cup.


Then fill the rest (I have a 4 cup measuring cup) with water.


Add in 1 tsp. Worchestershire...


2 tsp. dried oregano...


1/2 tsp ground majoram, and the bay leaf. Put aside.


Cube up your potatoes, and slice up your onion.


Throw the potatoes in your crockpot


Next the onions.


Next the corn (drain first)


Carrots (drain these, too)


Then the green beans!


Pour your vegetable juice mixture over all the veggies


Mix it all up!


And throw the top on. Leave it for 6-8 hours. Your house will thank you.

Corn Bread!

Today was a first for me. Can you believe I have never made cornbread?! Now that it's officially Autumn in my house (today was the first day I had to wear socks!), I decided to break out the crockpot and make some vegetable stew (recipe coming tomorrow!) and thought some cornbread would go pretty well with it. And it's EASY! Here you go!

Dry ingredients in one bowl:

1 cup all purpose flour
3/4 cup self-rising cornmeal
3 Tablespoons sugar
1 Tablespoon Baking Powder
3/4 teaspoon salt

Wet ingredients in another:

2/3 cup milk
4 Tablespoons melted butter
1 large egg


Dump the wet ingredients into the dry...

and mix together until just combined.

Grease a baking pan OR a cast iron pan.


Spread out batter evenly in desired pan:


Bake at 425 for 25 minutes, until golden brown.


Enjoy!

Tell me!

OK, gearing up for some food blogging this week since I don't have a lot going on. I'm sure, just because I said that, I will end up super busy but...

Please leave a comment telling me what types of recipes you would like on here. Desserts, breakfast, crockpot, seasonal, etc.

My baking business is doing fabulously and I have been pondering some fall-type things to do with my regular weekly deliveries...apples and pumpkins come to mind. Fall is my favorite season, too!

I hope you are all doing well!

Hiatus

Well, I really dropped the ball didn't I? I really want to be able to post a few times a week with recipes, but here's the thing: It's summer and we have been INCREDIBLY busy. And it's hot and being hot outside and then having my oven on all day inside doesn't really work for me.

So I promise to be back when it gets a little less busy and a little cooler outside. I have been taking pictures of food and will have plenty to post about once we restore order around our house.

I promise!

Stuffed Shells!

Now you didn't think I would post a recipe for tomato sauce without providing you something to put it on, did you?

This recipe is loosely based on the recipe for Three Cheese Stuffed Shells found in my Better Homes and Garden (aka red checkerboard) cookbook. It is the yummiest, and by far one of my favorite pasta dishes. Here is how you make it!

What you need:

Pasta Shells, Parsley, Oregano, 1 beaten egg, cottage cheese, shredded cheese, salt, parmesan cheese.

For the filling: Measure out 2 cups of cottage cheese in a bowl.


Add in 2/3 cup dried parsley and 1/4 cup dried oregano


Add in your beaten egg:


Then throw in a good handful of shredded cheese. I used a mozzerella and cheddar mix.


Then throw in 1/4 cup parmesan cheese


Mix it all together and you have your filling! Yum Yum!


In the meantime, get a large pot of salted water boiling:


Throw in your shells. I used about 15


Let them boil for about 12 minutes. You want them to be only slightly flimsy.


Strain them however you like. I love this spoon strainer!


I put them directly into the casserole dish they will be cooked in.


Grab a shell and start stuffing!


Here's one! I like to pack 'em up nice and full.


Here's the whole group!


Next, pour some tomato sauce (canned or homemade) over the top:


Spread evenly:


Then cover with even MORE cheese. This is making me hungry.


Here you go! Put it in a 350 degree oven for about 20 minutes.


Let cool for a few minutes then enjoy! I did not get a picture of the finished product because it was gone faster than my little hands could get to the camera! I hope you make these soon!

I would love to hear about any of the recipes you try on this site or any others, so feel free to leave comments or e-mail me. I love e-mail!

~Katie