Rhubarb Pie Tartlets

Loved these little pie tarts. The crust is very unique in that it has cornmeal in it, which gives a crunchier texture. Very good. The rhubarb filling is perfect. I had some farmer's market rhubarb that made a very tangy filling, which was perfectly offset with the crust here.

Rhubarb Pie Tartlets
Brown Eyed Baker

For the Cornmeal Pâte Brisée Crust:
2 cups all-purpose flour
½ cup cornmeal
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (8 ounces) unsalted butter, cold, cut into small pieces
¼ to ½ cup ice water

For the Rhubarb Filling:
1 to 1½ pounds rhubarb (about 5 cups ½-inch diced)
½ cup granulated sugar
¼ cup light brown sugar
¼ cup cornstarch
¼ teaspoon salt
½ teaspoon vanilla extract

1 egg, lightly beaten (for the egg wash)
Sanding sugar or granulated sugar, for sprinkling

1. Make the crust. Place the flour, cornmeal, salt and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds). Turn the dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour.

2. While the crust chills, make the rhubarb filling. Combine the diced rhubarb, both sugars, the cornstarch and salt in a medium saucepan and place over medium-low heat. Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes. Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature.

3. One at a time, roll each disk of dough into a 14-inch circle. Using freehand or an upside-down bowl, cut out 5-inch circles and place on a large, parchment-lined baking sheet. Refrigerate for at least 1 hour. Meanwhile, preheat the oven to 375 degrees F.

4. Spoon rhubarb filling into the center of each dough round (about 2 big spoonfuls), leaving about an inch border around the edge. Fold the border over the rhubarb mixture, overlapping where necessary and pressing gently to adhere the folds.

5. Brush the edges of the dough with egg, and sprinkle with sugar. Bake until the crust is golden brown and the filling bubbles a bit, 20 to 25 minutes. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream.

Lemon Blueberry Scones

These were some great scones for a summer morning. Very easy to make. They are a bit crumbly, but I love how they aren't overly sweet. The lemon and blueberry really works well together!

Lemon Blueberry Scones
Gimme Some Oven

• 1 cup all-purpose flour


• 1 cup whole wheat flour


• 1 Tbsp.  sugar (optional)


• 1 Tbsp. baking powder


• 1/4 tsp.  baking soda


• 1/4 tsp. salt


• 1 Tbsp. lemon zest


• 1/4 cup  butter, chilled and cut into pieces


• 1/4 cup olive or canola oil


• 3/4 cup milk or buttermilk (I used 2% milk)


• 1 cup fresh or frozen berries (don’t thaw them)


• 2 Tbsp. lemon juice


• 1 cup powdered sugar

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Put the flours, sugar, baking powder, baking soda, salt and lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.

Add the milk and berries and stir gently just until the dough is combined.

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

Bake for about 20 minutes, until golden.  Remove from oven.

If you would like to add glaze, stir together lemon juice and powdered sugar in a small bowl until well-blended.  (Feel free to add more/less powdered sugar to make the glaze your desired consistency.)  Brush or drizzle glaze on top of cooled scones (or if you’re impatient like me, brush while they’re warm), and serve.

Donuts

I got a donut pan for my birthday a few months ago (thanks Kali!) and just haaaad to make some donuts with them. I chose some very basic donuts for my first go-round.


The donut pan is perfect. I think you can fill the holes with most muffin mixes and they will come out as a donut! Pretty sweet if you ask me!


I sprinkled some chocolate chips on the top of a few as well as some flaked coconut. Both were delicious and a fun surprise for the donuts.

I dipped the glazed part in some chocolate and rainbow sprinkles, which would make them very fun for kids!


Donuts

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 eggs, beaten
2 teaspoons vanilla extract
1 tablespoon shortening

Glaze:

1 cup confectioners' sugar
2 tablespoons hot water
Sprinkles

Preheat oven to 350 degrees F.

Lightly grease the doughnut pan. In a large bowl, mix the flour, sugar, baking powder and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.

Fill each donut cup approximately 3/4 cup full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.

To make glaze, blend confectioners' sugar and hot water in a small bowl. Dip donuts in the glaze and dip into sprinkles if desired.

Pumpkin Turnovers

I made these on a whim several weeks ago. With a hankering for pumpkin that just wouldn't go away and half a package of puff pastry in the freezer, I knew my calling for the evening.

And it really doesn't get any easier that this. Of course you could make it a bit more invasive by making your own puff pastry and making your own pumpkin puree, but for all intents and purposes, these did me just fine!

Pumpkin Turnovers

2 sheets frozen puff pastry, thawed
1 cup pumpkin puree
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon cardamom
1 egg
cinnamon and sugar for dusting

Preheat the oven to 350 degrees F. Spray 2 baking sheets with cooking spray.

In a small bowl, combine the pumpkin, brown sugar and spices.

Roll out the puff pastry sheets into a rectangle about 12 by 12 inches. Cut into 4-inch squares.

Spoon pumpkin mixture onto the center of one square, top with another square and seal the edges with a fork. Repeat with all squares.

Place sqaures on the baking sheets. Lightly beat the egg and brush over the top of each pastry. Lightly sprinkle cinnamon and sugar over.

Bake at 350 for 10-15 minutes, or until golden brown. Allow to cool on pan for 5 minutes before removing to wire rack to cool completely.

PW's Cinnamon Rolls

I've been wanting to make The Pioneer Woman's Cinnamon Rolls for awhile now. Pretty much since I saw that every comment on her post of them was a positive, OMG comment. Apparently, these cinnamon rolls could be used to cure world peace. Perhaps its all the butter...



This is definitely a great recipe to have in my back pocket for potlucks, friends and Christmas morning. The original recipe makes a crazy ton of cinnamon rolls, more than I would ever need in a lifetime, so I halved the recipe and wound up with two full 13 by 9 inch pans of rolls.



On top of the cinnamon-y goodness, I thought the icing was fall on the floor awesome. And good thing, too, because there was so much, I pretty much drowned the rolls in it!



The flaky and gooey inside was my favorite part, but I resisted going through and digging out the insides of all the rolls. Besides I had guests, and it would have been rude =)



Cinnamon Rolls of Wonder
The Pioneer Woman

1/2 quart whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package Active Dry Yeast
4 cups (plus another 1/2 cup) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt
1 cup melted butter
1 cup sugar
1/8 cup ground cinnamon

1 pound powdered sugar
2 teaspoons vanilla
1/4-1/2 cup milk
1/8 cup melted butter
1/8 cup brewed coffee
scant 1/8 teaspoon salt

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 30 to 45 minutes. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the Active Dry Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1/2 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Let the rolls rise for 20 to 30 minutes, then bake at 375- 400 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

Chocolate Donut Holes

I really like frying things. I don't have a fryer, but the process of putting things in a huge pot of super hot oil gives me the warm fuzzies. Call me weird, I don't care!

These little dudes were no exception! They were very easy to make and didn't require a long resting process, so I was able to whip them up one day after work for some guests who were coming over.



As Smitten Kitchen did, I had some troubles with the stickiness of the dough, but I refrigerated it and rolled it out with lots of flour, and they worked perfectly. Mine didn't turn out as round as hers, but they certainly were delicious. Although I had leftovers (and ate them all up), I think these were a lot better the day I made them. As a last minute whim, I stuck a chunk of chocolate between two of the cutouts before frying and sealed it. They made for an extra chocolate treat! I'd definitely recommend trying it out.



Chocolate Donut Holes
From Smitten Kitchen

2 3/4 cups (12 3/8 ounces or 352 grams) all-purpose flour
1 cup (3 ounces or 90 grams) unsweetened Dutch-process cocoa
2 teaspoons (about 3/8 ounce or 10 grams) baking powder
1/2 teaspoon (about 1/8 ounces or 4 grams) salt
4 large eggs
1 1/2 (10 5/8 ounces or 300 grams) cups sugar
1/3 cup (2 7/8 ounce or 84 grams) sour cream (what I used) or buttermilk or you can make your own
3 tablespoons (1 1/2 ounces or 42 grams) butter, melted and cooled a bit
Your fat of choice for frying (solid vegetable shortening or canola, peanut or vegetable oil are popular choices)

Whisk flour, cocoa, baking powder and salt together in a large bowl. In a medium one, whisk eggs, sugar, sour cream or buttermilk and butter. Stir wet ingredients into dry until well blended. Chill batter until cold, at least 1 hour and up to 3.

Flour your counter generously and scrape dough onto it. Flour dough. Flour your hands. Gently pat dough out until it is 1/2-inch thick. Dip a 1 1/4 to 1 1/2-inch round cutter into a dish of flour and cut rounds from dough. Pat scraps of dough together and cut them again. If your dough or doughnut holes have gotten too soft to easily pick up, put them on a floured or parchment or waxed paper-lined tray and put them in the freezer for a few minutes, until they’re firm enough to gently handle again.

Fill a 5 to 6-quart with 4 inches of oil. Heat to 375°F (190°C). You can fry 6 to 12 doughnut holes at a time, about one full minute on each side. The trickiest parts will be visualizing when the doughnuts are done — since they’re chocolate, the color change will be subtle; I suggest practicing with scraps of extra dough first — and keeping your oil at an even temperature, if you’re not using a deep-fryer. Make sure you bring the oil back to 375°F after each batch.

Drain doughnut holes on a stack of paper towels. Once cool, roll in glaze (below) and let drain and dry on cooling racks.

Doughnut Glaze
8 ounces powdered sugar
3 tablespoons water, milk or buttermilk (what I used, highly recommended)
1/8 teaspoon vanilla extract

Whisk together until smooth. If you need it thinner, add more water, milk or buttermilk, a few drops at a time.

Éclairs

These  éclairs were such a fun project! I knew when I saw these on Annie's Eats that I was going to make them. I'd probably only had one or two éclairs in my life before I made these, so I don't have a lot to compare to, but they tasted dream-like to me!

 I am fairly obsessed with the pastry cream that went inside these. I couldn't stop "testing" it with my finger. It went perfectly with the dough and the sweet chocolate glaze on top, which I doubled for extra chocolatey goodness.

I really enjoyed these best the day I made them, but I brought them to work several days later and people were singing my praises still!



Éclairs with Mocha Pastry Cream
From Annie's Eats

For the mocha pastry cream:
1½ cups half-and-half
6 tbsp. plus 2 tsp. sugar, divided
Pinch salt
1½ tsp. espresso powder
3 large egg yolks
2 tbsp. cornstarch
2 tbsp. cold unsalted butter, cut into 2 pieces
½ tsp. vanilla extract

For the pâte à choux:
2 large eggs plus 1 large egg white
5 tbsp. unsalted butter, cut into 10 pieces
2 tbsp. whole milk
6 tbsp. water
1½ tsp. sugar
¼ tsp. salt
½ cup all-purpose flour

For the glaze:
6 tbsp. half-and-half or heavy cream
4 oz. semisweet or bittersweet chocolate, finely chopped or in chip form
2 cups (4 oz.) confectioners’ sugar, sifted

To make the pastry cream, heat the half-and-half, 5 tablespoons plus 1 teaspoon of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  Once the mixture is warm, whisk in the espresso powder.  Meanwhile, combine the egg yolks and remaining 1 tablespoon plus 1 teaspoon sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  Off the heat, whisk in the butter and vanilla.  Strain the pastry cream through a  fine mesh sieve set over a medium bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To make the pâte à choux, whisk the eggs and egg white in a liquid measuring cup.  You should have ½ cup (discard the excess).  Set aside.  Combine the butter, milk, water, sugar and salt in a small saucepan.  Heat over medium heat and bring to a boil, stirring once or twice.  When it reaches a full boil and the butter is fully melted, remove from the heat and stir in the flour until incorporated and the mixture clears the sides of the pan.  Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand and tiny beads of fat appear on the bottom of the pan (the mixture should register 175-180˚ F on an instant-read thermometer.

Immediately transfer the mixture to a food processor and process with the feed tube open to cool slightly, 10 seconds.  With the machine running, gradually add the reserved eggs in a steady stream.  When they have been added, scrape down the sides of the bowl, then process 30 seconds more until a smooth, thick, sticky paste forms.

Adjust an oven rack to middle position and preheat the oven to 425˚ F.  Line a baking sheet with parchment or a silicone baking mat.  Fit a pastry bag with a ½-inch plain tip.  Fill the pastry bag with the pâte à choux.  Pipe the paste into eight 5 x 1-inch strips, spaced about 1 inch apart.  Use the bake of a teaspoon dipped in water to even out the shape and smooth the surface.

Bake 15 minutes without opening the oven door, then lower the oven temperature to 375˚ F and continue to bake until golden brown and fairly firm, 8-10 minutes longer.  Remove the baking sheet from the oven and cut a ¾-inch slit into the side of each éclair to release steam.  Return the pan to the oven, turn off the oven, and prop the oven door open with the handle of a wooden spoon.  Dry the éclairs in the turned-off oven until the centers are just moist and crisp, about 45 minutes.  Transfer to a wire rack to cool.

To make the glaze, place the half-and-half and chocolate in a medium microwave-safe bowl, cover with plastic wrap, and microwave for 20 seconds at a time, until the mixture just begins to steam.  Whisk together thoroughly, add the confectioners’ sugar and whisk until completely smooth.

To assemble the éclairs, add the pastry cream to a pastry bag fitted with a plain tip.  Pipe the pastry cream through the slit in the side of each éclair to fill it completely. I ended up going through the tip of the pastry as well as the side. Dip the top of each éclair in the chocolate glaze.  Transfer to a wire rack and allow the glaze to set.  Serve within several hours.

Salmon Turnovers

I am obsessed with fish at the moment. By "at the moment" I mean for the past few months. Needless to say, when I saw this recipe from Alton Brown for Salmon Turnovers, I knew they were going down in my kitchen toute de suite.

They turned out delicious, but lets be serious here, anything you wrap in puff pastry dough is bound to be yummy. Now, if you want to get really funky with your bad self, try making your own puff pastry, which I have yet to do (but don't worry, its on the list!). I loved how this was pretty much an entire meal  in itself and how easy it was!  This will definitely be on my make again list!



Salmon Turnovers
Alton Brown

1 sheet puff pastry

Flour, for dusting

1 can boneless, skinless, salmon

1/2 cup Sauteed mushrooms

1 to 2 tablespoons sour pickle relish

1 cup cooked white, brown or fried rice

2 to 3 chopped scallions

1 tablespoon parsley leaves, chopped

Salt and pepper

1 egg beaten with 2 tablespoons water

Preheat oven to 400 degrees F.

Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares.

In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.

Churros

In honor of my day of food, meeting Paula Deen and not being able to stop thinking about churros, I made some myself. Churros, that is.

These were so good! I was shocked at how easy they were, as well! Just make the dough and fry it! The only drawback to these was that they are SO much better right after frying. I made these when I had the apartment to myself one morning, tried one, got really excited, and left the rest so my roommates could taste how awesome they were. By the time I got home, though, they weren't crispy any longer and were just mushy in your mouth. I ended up throwing most of them out and I was the only one who even got to eat them. So sad. Moral of the story: make sure you make these with lots of people around so they can praise you!

Churros
Paula Deen

Vegetable oil, for frying
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 stick butter
1 cup water
2 teaspoons sugar
1 cup all-purpose flour
1 orange, zested
1/4 teaspoon ground nutmeg
4 eggs

Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350 degrees F.

Mix the sugar and cinnamon together in a large shallow bowl, set aside.

Combine the butter, water and sugar in a large saucepan over medium-high heat and bring to a boil. Once it has come to a boil, lower to a medium heat and add the flour, orange zest and nutmeg, stirring constantly until it comes away from the pan and it forms a ball. Transfer dough to a bowl and use an electric mixer to help cool it off. At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter. Transfer the mixture into a large piping bag fitted with a large star tip. Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry. Fry until golden, turning if necessary, about 2 to 3 minutes. Remove with tongs and drain on paper towels. Transfer the churros into the sugar/cinnamon mixture and toss to coat. Serve immediately while still warm.

Pop Tarts

Oh boy, was I a Pop-Tart kid or what?! My mom believed that if she allowed me to eat what I wanted (to an extent) I would tire of it and therefore not care for it anymore. This method worked like a charm for soda. My beverage of choice has been water for many years now, and I hardly ever drink any carbonated beverages.

One area where my mother's method failed was sugar. My mom let me have Pop-tarts, sugary cereal, candy, etc. Of course, I'm pretty sure there were restraints on my consumption but, still, I love sugar. My tastes have grown with me, but when I saw a recipe for homemade Pop-tarts on Smitten Kitchen, I, well, was smitten.

I remember vacations where I would eat a pop-tart for breakfast and a pop-tart for lunch. Just call me the Queen Child of Healthy Eating. Or not. Luckily, nutrition has prevailed.



These Pop-tarts were a fun project and came out delicious! The crust was flaky and buttery, and each filling popped right out of the tart! I made 4 tarts with a cinnamon and brown sugar filling, 4 with a nutella filling and 2 with a lemon-curd filling. I bet if you froze these after baking them, you could pop them in a toaster oven for a yummy, quick breakfast. Or dessert. I'll let you choose.

Homemade Pop-Tarts
From Smitten Kitchen, adapted from King Arthur Flour

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Cinnamon Filling (this is enough for 9 tarts, if you do less, I would halve it)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour

Nutella, lemon curd, jam, chocolate chips or any other filling you can think of!



Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.



Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Vanilla Bean Scones

Before a few months ago, I had not had the pleasure of working with vanilla beans. I was perfectly happy unscrewing the vanilla bottle I bought at the grocery store and using it to my heart's content.

Then, I got it in my head to make my own vanilla extract, so I ordered some vanilla beans online. After my vanilla extract was finished, I used it with such frequency that I had to start a new bottle brewing almost immediately. I couldn't believe how much of a difference homemade vanilla extract made!

So, when I saw The Pioneer Woman's vanilla bean scones, I knew they were in my future. I've made scones before, but the addition of vanilla beans in these really took them above and beyond the call of scone duty. With the glaze on these, they are really almost like a dessert! I ended up glazing them about 3 times because I really wanted them to be coated in the sweet vanilla.

As always, PW has an excellent tutorial on her site, so I wont even try to walk you through it. I don't however, have a pastry cutter, so I used the old trick of using a cheese grater for cutting the cold butter and then working it with my hands. Works like a dream!



Every step in these scones had me pausing to marvel at the little vanilla bean speck throughout...its the small things in life. =)



These scones stayed fresh for a very long time! I had them in a tupperware container and they were still every bit as good a week after I made them!

Vanilla Bean Scones

3 cups All-purpose Flour

⅔ cups Sugar

5 teaspoons Baking Powder

½ teaspoons Salt

2 sticks (1/2 Pound) UNSALTED Butter, Chilled

1 whole Large Egg

¾ cups Heavy Cream (more If Needed)

2 whole Vanilla Beans

3 cups Powdered Sugar, Sifted

½ cups Whole Milk

1 whole Vanilla Bean

Dash Of Salt

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar into cream. Set aside for 15 minutes.

Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.

Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour.

Palmiers/Elephant Ears

When I was a youngin and my mom would take me to the mall, she would always get me what I called an elephant ear from a bakery in the food court. She would hold me up so I could see all of them and decide the specific one I wanted. It would come in a small paper bag and everytime we went into a store, my mom would tell me that I had to put it away. And I'm sure I would wander around whatever store we were in with a ring of sugar around my mouth from nibbling my elephant ear.

When I heard how easy elephant ears are to make, I just had to try. I used store bought pastry dough this time and made some with cinnamon and sugar and some with just sugar. They turned out so yummy and the only caution I have is to really watch them baking because the bottoms burn very easily.



Palmiers/Elephant Ears from Ina Garten

• 2 cups granulated sugar


• 3 tablespoons cinnamon (if desired)


• 2 sheets puff pastry, defrosted (I used Pepperidge Farm)

Preheat the oven to 450 degrees F. Combine the sugar and cinnamon (if using).

Pour 1 cup of the sugar mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6 minutes until caramelized and brown on the bottom. Ms. Garten says to flip the cookies, but I found that I liked them better when I didn't. Your call!

Doughnuts and a Blizzard

Woo hoo hoo hoo! Did we get some snow yesterday or what?! It looked to me like it ended up being about 12 inches in Queens. And everyone on my way to work this morning was shoveling. Suckers!


I, luckily, don't have to shovel because I don't own my apartment. That's why I get to call the shovelers "suckers". Also, just because I'm nice!

I trecked my way into work yesterday for a full hour before they closed our office. Que suerte!

I got the chance to get out to the park by my apartment and take some pictures. There were some people out tubing, sledding and building snowmen.



My favorite though, was the people who were out for a run.

Let me repeat myself: OUT. FOR. A. RUN. IN A BLIZZARD! Are you nuts?? I wanted to slap them and shove a doughnut down their throats.

Anyways, after I trudged myself home from work, I found it to be an excellent opportunity to make doughnuts. That pesky Pioneer Woman put it into my head earlier this week. It's not my fault.

I definitely can't explain the doughnuts any better than she can, so you can go there to see the step by step tutorial she put together. What a kewl gal.

But before you click over, emmerse yourself in the deliciousness:


And oh boy oh boy! Were these dudes delicious! I was pretty proud of my success, but I didn't even realize how proud I was allowed to be until these disappeared a full .2 seconds after I set them out at work. Such a fun project for a snow day!

Blueberry Muffins

I got so much for Christmas this year that it was simply impossible to pack it all in my suitcase back to NY. So the parental units and I packed whatever I couldn't fit (my Martha Stewart Cupcake and Cookie books, a cookie decorating book, 2 cookie sheets and The New Best Recipe Cookbook, among other things). I know, I'm a fairly spoiled young lady =) Get over it!

When the mailman came to deliver this nice, large, pretty heavy box, no one was home (such my luck). And, of course, the Post Service here in NY will not try to redeliver. Unfortunately I live 10 blocks away from the post office, which happens to be right next to the subway station, but is always closed when I get home. One morning a few weeks ago, I decided my arms were ready for some fun and decided to get said box.

Now, I am not a weak person, but as the post office woman laughed at me as I struggled out of the door, I realized the next 15 minutes were going to be brutal on my poor arms. With a hurt foot, I figured my arms could use a little workout. I got a full 2 blocks before I had to set my precious gifts down and take a breather.

I finally managed to lug the big box back to my apartment. And don't worry, even though my arms were sore for about 2 days afterwards, the contents of the box made up for it! And if I hadn't done said box lifting, I wouldn't have been able to share these really awesome blueberry muffins with my co-workers.

Blueberry Muffins

The New Best Recipe Cookbook

2 cups unbleached all-purpose flour

1 tablespoons baking powder

1/2 teaspoon salt

1 large egg

1 cup sugar

4 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cups sour cream (I used greek yogurt)

1 1/2 cups frozen blueberries

Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin and set aside.

Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream (or greek yogurt) in 2 additions, whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream (or yogurt) mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25-30 seconds (small spots of flour may remain, and the batter will be thick. Do not overmix).

Using a large spoon, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown, 25 to 30 minutes.

While the muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in a small bowl and melt 4 tablespoons butter in a small saucepan. After the baked muffins have cooled 5 minutes, working one at a time, dip the top of each muffin in melted butter and then cinnamon sugar. Set the muffins upright on a wire rack.

Whole Wheat Pumpkin Scones

Weekend two of Candide down...one more to go! Whoopie!

What better way to get myself through another weekend at the theater than Whole Wheat Pumpkin Scones?! I really can't think of one (obviously, or else I would have made it)!

Confession: I went to the grocery store last week and, upon seeing a fully stocked shelf of pumpkin puree, I bought 4 cans of the stuff! What?! They are just hanging out in my pantry just waiting to be made into deliciousness! Obsessed? Never.

These scones were brilliant. Great pumpkin flavor without being overwhelming. I added mini chocolate chips, which were a great choice because they didn't detract from the pumpkin, but added that bit of sweetness!


Whole Wheat Pumpkin Scones
Adashofsass.com

2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon cardamom
2 eggs
1/2 cup pumpkin puree
1/2 tablespoon vanilla extract
1 tablespoon fat free milk
1/2 cup unsalted butter, grated
3/4 cup mini chocolate chips

Preheat oven to 375 degrees. Spray a cookie sheet with non stick cooking spray.

Stir together the pumpkin, milk, vanilla and one egg until combined. Place bowl in refrigerator until ready to be used.

Sift together the flour, salt, baking powder and sugar. Stir in the spices.

Using your fingers (or a pastry cutter if you have one), work the grated butter into the dry ingredients until it becomes a crumbly, sandy mixture.

Add the cold, wet ingredients to the mixture and stir until combined.

Add the mini chocolate chips and mix until just combined. Gather the dough into a round ball and place on a lightly floured surface. Lightly press down on dough to make a disc. Using a knife, cut into 8 triangles (like a pizza). Place on baking sheet.

In a small bowl, beat the remaining egg. Brush onto each scone and sprinkle with sugar.

Bake for 17 minutes. Remove to wire rack to cool completely.

Banana Mini Muffins

You can now say I am OBSESSED with the mini muffin tin Spice brought home several weekends ago. Things are just so cute in miniature sizes!

Random though...mini muffins always make me think of that episode of Friends where Ross tries to get Ugly Naked Guy's apartment. He sends him mini muffins while other people are sending extravagant gifts to try to win the lease. Long story short, he ends up getting the apartment. But, it wasn't because of the mini muffins ;)

I had some bananas to use up, so I made these cute little Banana Mini Muffins. They turned out really well. I didn't use the orange juice, because we didn't have any. Didn't use any nuts and added cardamom and cloves.

My only qualm with the mini muffin tin is that we only have one, so each time I take something out of the oven, I have to wait for it to cool and then remove it from the pan, rinse it off and re-load it with whatever I'm making. Sort of time-consuming and obnoxious. Oh-well, all for the love of baking =)

Banana Mini Muffins
Adapted from Vintage Victuals

1 1/4 cups all-purpose flour
1 cup whole wheat pasty flour
1 2/3 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 teaspoon vanilla
1 1/2 cups mashed ripe bananas (I used 2 large bananas)
2 tablespoons orange juice
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cardamom
Powdered sugar

Preheat oven to 350 degrees.

Blend together the shortening and sugar. Add buttermilk, eggs and vanilla and mix well. In a separate bowl, mix together the flours, spices, baking soda and salt. Add the dry ingredients to the wet and mix well. Add the mashed bananas and mix well.

Grease a mini muffin tin with cooking spray. Fill each hole about 2/3 full. Bake at 350 degrees for 15-20 minutes.

Cool completely on wire racks. When cool, sprinkle with powdered sugar.