Petite Vanilla Bean Scones

For years I didn’t know what I was missing. I never really had a desire to make scones, and now these days it seems like I can’t get enough! It all started with my favorite Glazed Cinnamon Scones (and if you can’t tell, I sorta have a thing for anything with a glaze on it as well!) and now I have about 50 different scone recipes pinned to my pinterest board that I’m anxious to try.  Scones are just so easy to make, they’re pretty much fail proof, they look pretty and are downright tasty. These right here are a close contender for the favorite spot.  So perfectly soft and flaky, not overly sweet and the hint of vanilla is refreshing and delicious. I mean, I was hooked the minute I smelled that vanilla pod. I know vanilla beans can be pricey, but it’s so worth the splurge, even if just for the smell that fills your kitchen!

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner. In a large bowl whisk together flour, sugar, baking powder and salt, set aside. In a separate small bowl, whisk together 3/4 cup heavy cream, egg, vanilla bean seeds and vanilla extract until well combined, chill in refrigerator until ready to use. To remove seeds, split pod open and use the back of the knife to scrape out the seeds.

Add grated butter to flour mixture and mix evenly into flour using a pastry cutter or fork until it resembles coarse meal. Add cream mixture to flour mixture and stir until it just combined, then knead mixture  several times until it has come together well (it will be slightly sticky, but this is what makes the scones moist). Pour mixture onto a floured surface and shape into a 7 by 7-inch square. Cut into 9 equal squares, then cut each square in half on a diagonal to create two triangles.

Transfer to prepared baking sheet spacing scones evenly apart, and brush tops with remaining 1 Tbsp cream.

Bake 13 – 14 minutes until lightly golden. For the glaze, whisk together powdered sugar cream, milk, vanilla beans and vanilla extract until smooth. Cool baked scones on a wire rack then spoon vanilla glaze over tops.

Scones:
2 cups all-purpose flour
6 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
2/3 cup + 1 Tbsp heavy cream, divided
1 large egg
Seeds of 1 small vanilla bean
1/2 tsp vanilla extract
6 Tbsp unsalted butter, cold and grated

Glaze:
1 cup  powdered sugar
1 1/2 Tbsp heavy cream
1 1/2 Tbsp milk
Seeds of 1 small vanilla bean
1/2 tsp vanilla extract
Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner. In a large bowl whisk together flour, sugar, baking powder and salt, set aside. In a separate small bowl, whisk together 3/4 cup heavy cream, egg, vanilla bean seeds (split pod open and use the back of the knife to scrape out seeds) and vanilla extract until well combined, chill in refrigerator until ready to use. Add grated butter to flour mixture and mix evenly into flour using a pastry cutter or fork until it resembles coarse meal. Add cream mixture to flour mixture and stir until it just combined, then knead mixture  several times until it has come together well (it will be slightly sticky, but this is what makes the scones moist). Pour mixture onto a floured surface and shape into a 7 by 7-inch square. Cut into 9 equal squares, then cut each square in half on a diagonal to create two triangles. Transfer to prepared baking sheet spacing scones evenly apart, and brush tops with remaining 1 Tbsp cream. Bake 13 – 14 minutes until lightly golden. For the glaze, whisk together powdered sugar cream, milk, vanilla beans and vanilla extract until smooth. Cool baked scones on a wire rack then spoon vanilla glaze over tops.

Source | Cooking Classy

Grilled Flat Bread Pesto Pizza

My sister had posted a picture of her flat bread pizza lunch on instagram and I immediately added it to the next week’s menu. Such a quick and easy lunch or dinner that can easily be customized to fit any taste. I love the smokey flavor of the charred bread combined with the subtle flavor  of pesto and dripping with melted cheese. The tomatoes and basil freshen it up and the zip of balsamic vinegar just ties it all together. Even though it’s more soup weather than it is grilling weather over here, I just couldn’t resist. Although by the time this scheduled post is up then we’ll be well on our way back to the states where I can’t wait to eat all the seasonal fresh fruit and host BBQ’s with friends and family! Eeeek! I’m giddy with excitement just thinking about it! And I have a feeling there will be plenty more grilled flat bread pizza in our near future!

2 whole wheat naan flatbreads (the flatbread they sell here is more like a tortilla, so I used a panini bread instead)
olive oil (for brushing)
coarse sea salt
1/4 cup pesto (approximately)
1 cup shredded mozzarella
1 tomato, sliced
fresh basil, chopped
balsamic vinegar (to drizzle)
diced grilled chicken (optional)

Brush both sides of bread with olive oil, then lightly sprinkle each side with coarse sea salt. Add the flatbread to the grill and cook over med-low heat for 3-4 minutes. Flip over then remove from grill and spread the cooked side with pesto, sprinkle with cheese, add tomato slices (and diced grilled chicken if using). Return to the grill, close the lid and continue cooking for an additional 3-4 minutes, or until cheese is melted. Transfer to serving plate, garnish with chopped basil and a drizzle of balsamic vinegar.

Source | Six Little Chefs

{decadent} Dark Chocolate & Nutella Banana Bread

I have yet to meet a banana bread recipe that I don’t just looooove. But this right here takes the banana bread up a notch. It’s taking the banana bread scene by storm. It’s stepping up it’s game. It’s bringing a more sophisticated look to the face of banana bread. I mean, we’re talking chocolate on chocolate here. Chunks of dark chocolate and swirls of warm melted Nutella make this banana bread the best you’ll ever have!

Preheat your oven to 350 F. Grease and/or line a medium size loaf tin and set aside. In a medium bowl, mash your bananas well and whisk together with the eggs and melted butter. In a separate large bowl, whisk the flour, sugar, baking soda, salt and cinnamon. Pour the wet ingredients into the dry and mix with a wooden spoon until just combined. Roughly chop the chocolate bar, then stir in the chocolate chunks.

Microwave the Nutella for 30 seconds until soft. Pour into the mixture and use a wooden spoon to swirl into the batter.

Transfer to the loaf tin and sprinkle lightly with brown sugar.

Bake on the middle shelf for 50-55 minutes, or until a toothpick comes out clean. Leave to cool before turning out of the pan.

1 3/4 cups all purpose flour
3/4 cups brown sugar, packed
3/4 teaspoon baking soda
pinch of sea salt
1 teaspoon ground cinnamon
4 medium size ripe bananas
2 large eggs
6 Tbs butter, melted
1/3 cup Nutella or any other chocolate hazlenut spread
1 (4 oz) dark chocolate bar, cut into chunks (you can use milk chocolate, if you prefer)
Brown sugar, for sprinkling

Preheat your oven to 350 F. Grease and/or line a medium size loaf tin and set aside. In a medium bowl, mash your bananas well and whisk together with the eggs and melted butter. In a separate large bowl, whisk the flour, sugar, baking soda, salt and cinnamon. Pour the wet ingredients into the dry and mix with a wooden spoon until just combined. Roughly chop the chocolate bar, then stir in the chocolate chunks. Microwave the Nutella for 30 seconds until soft. Pour into the mixture and use a wooden spoon to swirl into the batter. Transfer to the loaf tin and sprinkle lightly with brown sugar. Bake on the middle shelf for 50-55 minutes, or until a toothpick comes out clean. Leave to cool before turning out of the pan.

Source | adapted from The Cake Hunter

Glazed Lemon Poppy Seed Bread

If you like moist poppy seed bread with a hint of citrus and a rich creamy lemon glaze, then this is the recipe for you! Because I know you were craving that specific thing right at this moment. And if you weren’t then now you are. This bread is so delicious, that it really should qualify as a dessert. But I called it a bread mostly to justify making it for my kids for an after school snack. And then eating it again for breakfast. But hey, if you check out the ingredients, it’s rather healthy (er, healthier) with whole wheat flour, greek yogurt, egg whites, low fat milk and no butter. So enjoy! Also perfect for a brunch or luncheon, and pretty enough to be packaged up and given as a gift to neighbors, teachers, visiting teachers, or that friend who volunteered to watch your kids when you needed a break. Those are the best kind of friends, and this is definitely a worthy thank you gift. Just saying….

1½ cups white whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
Finely grated zest of 1 lemon
½ cup Greek yogurt (plain or vanilla)
¼ cup lowfat milk
¼ cup extra-virgin olive oil
½ teaspoon pure vanilla extract
2 large egg whites
1 large egg
1 Tablespoon poppy seeds
Lemon Glaze:
1½ cups powdered sugar
1 1/2 Tablespoons Lemon Juice
3 Tablespoons heavy cream

Preheat the oven to 350 degrees. Spray a loaf pan (8½ by 4½) with cooking spray and set aside. In a medium bowl whisk together the flour, baking powder, and salt. In a separate bowl mix sugar and lemon zest, then add greek yogurt, milk, olive oil, vanilla, egg, egg whites and poppy seeds. Whisk vigorously until well blended, then add to the flour mixture and stir until just incorporated (don’t over mix). Pour into the prepared pan and bake for 45-50 minutes or until toothpick entered in center comes out clean. Let cool to room temperature before turning out and removing from pan. To make the lemon glaze: In a small bowl, whisk together powdered sugar, lemon juice, and cream (can thin out with a little milk if too thick). Pour over the top of the bread, then slice and serve.

Source | The Recipe Critic

{Flashback Friday} Broiled Cheesy Garlic Bread

I have a confession. I’m a carboholic. And I may have to seek counseling for this cheesy garlic bread. I mean, there’s garlic bread and then there’s THIS garlic bread. There’s a secret to making the garlic bread absolutely unbelievable. Let the garlic saute in butter until fragrant and golden, then bake until the bread is buttery and soft before adding the cheese and broiling it to perfection.   Ever since I came across this recipe years ago, it’s the only garlic bread I’ll make. The few extra steps are what hit this recipe out of the ball park!

5 garlic cloves, finely minced
1 stick butter, softened
1/2 teaspoon water
1/4 teaspoon salt
1/4 teaspoon pepper
1 tsp dried basil
1 tsp dried parsley
1 loaf of french bread, sliced in half horizontally
1 1/2 cup shredded mozzarella cheese (or cheese of choice)

Adjust oven rack to lower-middle position and heat oven to 400. In a small nonstick skillet, cook the garlic, 1 tablespoon of the butter and water over low heat, stirring occasionally, until the mixture is straw colored, 7-10 minutes. It is important to keep the heat low or the garlic will burn and turn bitter. The garlic should be lightly browned but not burned! In a small bowl, place the remaining 7 tablespoons softened butter, parsley, basil, salt and pepper. Mix in the hot garlic mixture and stir to combine. Using a rubber spatula, spread the butter mixture on the cut sides of bread. Sandwich the bread back together and wrap the loaf in foil. Place the wrapped loaf on a baking sheet and bake for 15 minutes. Remove from the heat and turn the oven to the broil setting. Sprinkle the bread with the shredded cheese. Broil until cheese has melted and bread is crisp, about 2 minutes. Transfer the bread to a cutting board and slice into angled pieces and serve.

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New York Style Blueberry Bagel

It seems like we got a little ripped off in the Fall department. Those crisp sunny autumn days have quickly turned into cold, wet , dreary winter days. But days like that aren’t so bad when you have no where to go and are left with the luxury of lounging around in your pajamas in front of the fire all day. Last Saturday was just that sort of day and I woke up with a craving for bagels and hot chocolate. Instead of bundling up and heading out to buy bagels (which there really are no bagel shops here anyways), I opted for this homemade version instead. It takes a little longer, but you really can’t beat a warm fresh bagel hot out of the oven smothered in cream cheese. Even if it’s spring on your side of the world, swap out the hot cocoa for a side of fresh fruit and you’re good to go!

Dissolve the yeast and sugar in 1/2 cup of warm water then set aside for 5-7 minutes to proof. In a large bowl, mix together the salt and flour then gradually stir in the yeast mixture and remaining 3/4 cups water. Toss the blueberries in 1/4 cup flour then gently fold in and knead until you have a soft and elastic dough (either by hand or using the dough hook of a stand mixer. The berries will start to get mushed into the dough and it will turn purple. Cover the dough and let rise until doubled, about 1 1/2 hours. Divide the dough into 8 balls, make a hole in the center of each then stretch and form into a bagel shape. Let rest for 30 minutes.

Pre-heat oven 425. Bring a large pot of water to a boil then boil the bagels, 2 or 3 at a time, for 5-6 minutes until they have firmed up a little and aren’t so doughy (this is what gives it a soft and chewy center).

Remove from pan and allow excess water to drip off (can blot with a paper towel as well). Place on a lightly greased baking sheet and bake 20 minutes, or until lightly browned. Cut the bagels in half and toast, then spread with cream cheese and/or jam.

2 Tbs active dry yeast
2 Tbsp sugar
1 1/4 cups of warm water
3 1/2 cups flour + 1/4 cup, divided
1 1/2 tsp salt
1 cup blueberries

Dissolve the yeast and sugar in 1/2 cup of warm water then set aside for 5-7 minutes to proof. In a large bowl, mix together the salt and flour then gradually stir in the yeast mixture and remaining 3/4 cups water. Toss the blueberries in 1/4 cup flour then gently fold in and knead until you have a soft and elastic dough (either by hand or using the dough hook of a stand mixer. The berries will start to get mushed into the dough and it will turn purple. Cover the dough and let rise until doubled, about 1 1/2 hours. Divide the dough into 8 balls, make a hole in the center of each then stretch and form into a bagel shape. Let rest for 30 minutes. Pre-heat oven 425. Bring a large pot of water to a boil then boil the bagels, 2 or 3 at a time, for 5-6 minutes until they have firmed up a little and aren’t so doughy (this is what gives it a soft and chewy center). Remove from pan and allow excess water to drip off (can blot with a paper towel as well). Place on a lightly greased baking sheet and bake 20 minutes, or until lightly browned. Cut the bagels in half and toast, then spread with cream cheese and/or jam.

Source | Heather’s French Press

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Puff Pastry Cheese Straws

These are such a delicious and simple twist to traditional bread sticks. With no kneading and no rising, they are just about as easy as they come. The cheese and paprika give it such a good flavor and the flaky texture just melts in your mouth. The entire pan was inhaled in no time at all!

Preheat oven to 400. Roll each sheet of puff pastry a little thinner. Sprinkle with cheese and paprika.

Fold each sheet into thirds then roll out again until flattened

Brush both sides of each sheet with beaten egg

Slice into 1-inch strips and twist each strip. Place on a greased baking sheet

bake for 15-20 minutes, until lightly browned and puffed.

2 sheets puff pastry
1-2 cup sharp cheddar cheese, finely grated
1-2 tsp paprika
1 egg, beaten
Ranch or marinara sauce for dipping (optional)

Preheat oven to 400. Roll each sheet of puff pastry a little thinner. Sprinkle with cheese and paprika. Fold each sheet into thirds then roll out again until flattened. Brush both sides of each sheet with beaten egg, then slice into 1-inch strips and twist each strip. Place on a greased baking sheet and bake for 15-20 minutes, until lightly browned and puffed. Eat plain fresh out of the oven, or dipped in ranch or marinara sauce.

Source | Gran’s Kitchen  Dulcie May Booker

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{flashback Friday} Glazed Apple Crumb Muffins

My kids love when I make these for breakfast or an after school snack. They think they’re cupcakes. They taste just as good as a cupcake, but I’d like to think the apples make them a little healthier (the rich vanilla cream glaze isn’t doing much to help my case, is it?). My daughter isn’t a huge fan of desserts or breads with apples in it (she did not get that from me!), so the first time I made these she didn’t even try them. I snuck one into her lunch and she came home and confessed that she loved it.  I’m slowly changing her mind, one warm moist apple muffin at a time (drenched in glaze, of course :).

First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter then stir in the flour. Set aside. Preheat oven to 425 degrees. Line a muffin tin with paper liners. Prepare apples by coring, peeling and dicing into bite sized pieces.

In a medium bowl beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 minutes. Add the eggs, yogurt, and vanilla extract and mix well. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly whisk together. Add the milk, gently whisking. Fold in the apples. Fill muffin tins 3/4 full with batter then sprinkle with crumbs (crumble it with your hands to make some big chunks).

Bake at 425 for 5 minutes, then reduce heat to 350 and continue baking for an additional 10-15 minutes, or until lightly browned.

To make the glaze, whisk all of the glaze ingredients together and drizzle over warm muffins.

Crumb topping:
2/3 cup brown sugar
2 Tablespoon sugar
2 teaspoon cinnamon
1/2 cup butter, softened
2/3 cup flour

Muffins:
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
2 large eggs
1/2 cup yogurt
2 teaspoons vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup milk
3 small apples

Vanilla Cream Glaze:
1 cup confectioners’ sugar
3 Tablespoons heavy cream
1/2 teaspoon vanilla extract

First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter then stir in the flour. Set aside. Preheat oven to 425 degrees. Line a muffin tin with paper liners. Prepare apples by coring, peeling and dicing into bite sized pieces. In a medium bowl beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 minutes. Add the eggs, yogurt, and vanilla extract and mix well. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly whisk together. Add the milk, gently whisking. Fold in the apples. Fill muffin tins 3/4 full with batter then sprinkle with crumbs (crumble it with your hands to make some big chunks). Bake at 425 for 5 minutes, then reduce heat to 350 and continue baking for an additional 10-15 minutes, or until lightly browned. To make the glaze, whisk all of the glaze ingredients together (add a little milk if it is too thick) and drizzle over warm muffins.

Source | Sally’s Baking Addiction

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Blueberry Crumb Muffins

Guys, I’m so excited. This weekend I get tag along as a counselor to our church’s Girl’s Camp (we’re just coming out of summer here). I know that probably wouldn’t rank too high on most people’s list of exciting weekend plans, but for me I have the best memories of Girls Camp when I was a youth. Covering each other’s cabins in maxi pads and living off Fun Dip for an entire week straight. Good times… I don’t plan on sneaking out to go skinny dipping in the lake, but we do have some pretty fun things planned and I’m excited that I get to go with my daughter. So yeah, the whole point of this is…muffins. We are all bringing some home baked goodies to share, and along with my favorite go-to-never-fail Chocolate Chip Cookies, I knew I just had to make these muffins. Muffins are pretty much the best thing to take camping, or anywhere. They are so versatile and can double as breakfast or a snack, or satisfy the midnight munchies when you’re in the middle of an intense round of Truth or Dare. Who am I kidding, that’s when the chocolate comes into play. But if you were craving something sweet, moist and fluffy, these Blueberry Crumb Muffins would definitely fit the bill. They are just straight up delicious.

Preheat oven to 400 and prepare muffin tin. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Be sure to mix gently so that you don’t smoosh them. Then your batter turns all purple and it’s just not the same.

Make the crumb topping by mixing together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Smash with fork until butter is evenly distributed, and refrigerate until to ready to use to give the butter a chance to harden up a little. You want it to be nice and crumbly without lumps of butter.

Fill 12 muffin cups 3/4 full and sprinkle with crumb topping. Bake for 20-25 minutes.

And then try not to eat them all before Girls Camp. I did sneak one, and it was divine. But I have to admit that I’ve been a little disappointed in the last two batches of muffins I made this week because the centers have been sinking and not fluffing up like usual. I told my husband that I was worried I had lost the touch, but after frantically googling “how to avoid muffins from sinking” I think I found the problem. If your baking powder has been opened for 6 months then it won’t do it’s thing. I bought a big tub of baking powder because I feel like I use it so much, but now I know to get a smaller size so that it stays fresh. Just a little FYI in case you find yourself with the same problem. And a happy weekend to you!

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (approximately)
1 cup fresh blueberries
Crumb topping
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, room temp
1/2 teaspoons ground cinnamon

Preheat oven to 400 and prepare muffin tin. Make the crumb topping by mixing together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Smash with fork until butter is evenly distributed, and refrigerate until to ready to use to give the butter a chance to harden up a little. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill 12 muffin cups 3/4 full and sprinkle with crumb topping. Bake for 20-25 minutes.

Apple Orchard Bars

I was Skyping with my sister the other day while she was busy in the kitchen cooking, and one by one each of her kids came home from school and got so excited when they found out what she was making for their after school snack. When I saw their level of anticipation, I just knew I needed to try these infamous Apple Orchard Bars for myself. Especially when she told me this was the third time she had made them in one week. Gimme, gimme! They definitely lived up to all the hype! So moist and with the perfect flavor combination. Hot out of the oven with a tall glass of cold milk…it was my turn to have some very happy campers sitting around my kitchen table after school today!

½ cup melted butter
½ cup white sugar
1 cup brown sugar
½ tsp baking soda
½ tsp salt
½ tsp baking powder
2 tsp vanilla
1 tsp cinnamon
2 eggs
½ c rolled oats
1 ½ cups flour
2 medium apples, peeled and chopped
1/4 cup sliced almonds
1 ½ cup flaked coconut, divided *(I prefer the dessicated coconut, but I can’t remember if they have it in the US? it’s just a finely grated coconut that gives it a great texture without the bigger pieces. It’s great if you’re not a huge coconut fan)

Preheat oven to 375. In a mixing bowl, add butter, sugars, baking soda, salt, baking powder, vanilla, cinnamon and eggs. Stir together. Pour in flour and oats mix thoroughly. Add chopped apples and 1 cup flaked coconut. Fold into batter until evenly combined. Grease 9X13 pan. Pour mixture into pan and smooth out. Sprinkle ½ cup of remaining coconut and sliced almonds evenly on top. Bake at 375 for 25 minutes or till slightly browned on top. Let cool and cut into bars.

Source | Six Little Chefs