Cinnamon Swirl Cream Biscuits

Guys, winter is slowly killing me. I have had enough of the snow, the ice, the cold, the wind, losing the clean house vs. wood stove battle. I need a sunny vacation, STAT.  Heck, I would even take a sunny day, just a little blue sky!!

There isn’t much else to do this time of year but stay inside and eat comfort food.

Cinnamon rolls and biscuits definitely fall into that category, and these cream biscuits, swirled with cinnamon brown sugar filling and topped with sweet icing just might make winter more bearable.

Or at least stop my complaining for a little bit! 😉

recipe slightly adapted from Cook’s Illustrated, May/June 2000

Cinnamon Swirl Cream Biscuits

Ingredients

  • Dough
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups heavy cream
    Filling/Topping
  • 2 tablespoons unsalted butter, melted
  • 4 tablespoons packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 3 teaspoons heavy cream

Instructions

  • Preheat oven to 425 F with a rack in the upper third.
  • In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add 1 1/4 cups of the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl to your work surface. Add the remaining 1/4 cup heavy cream, 1 tablespoon at a time, until dough comes together. Knead the dough for about 30 seconds, or until smooth.
  • Roll the dough into a 9×12 rectangle. Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder (I wound up adding a little flour under the dough because it was sticking). Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a 9-inch pie plate. Repeat with all pieces.
  • Bake for 20-25 minutes, or until the biscuits are golden brown. Meanwhile, whisk the confectioners’ sugar, cream and vanilla together in a small bowl until smooth (it will be a thick glaze). Drizzle the icing over the biscuits when they emerge from the oven. Serve warm (I found that these froze wonderfully. Individually wrap and heat for 20-25 seconds in microwave to defrost.)
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    Coconut Crusted French Toast with Caramelized Bananas

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    How was your holiday? Wonderful, I hope! I know many of you still have guests or may be home on vacation, or maybe guests for New Year next week. I have a killer breakfast recipe for you that will impress anyone!

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    Delicious sliced of french toast, coated in crunchy coconut, topped with sweet caramelized bananas and a caramel syrup. It’s a brunch lovers dream! You can change this recipe up slightly by leaving out the rum, and even substituting the milk for coconut milk if you want it to be extra coco-nutty.

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    Use caution when cooking the french toast, you don’t want the coconut to burn. Make sure to cook them on  medium so they cook through and the coconut has time to get nicely browned.

    Coconut Crusted French Toast with Caramelized Bananas

    Ingredients

    • 1 cup whole milk
    • 4 large eggs
    • Pinch of salt
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon coconut extract (optional)
    • 1 loaf French bread, sliced 1 inch thick
    • 1 1/2 cups sweetened shredded coconut
    • Oil of frying (I used coconut oil.)
      Banana Caramel Syrup
    • 1/4 cup butter
    • 3/4 cup brown sugar, lightly packed
    • 3 tablespoons whipping (heavy) cream
    • 1/4 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 4 tablespoons dark rum (optional)
    • 2 bananas, thickly sliced

    Instructions

  • Heat a large skillet or griddle to medium. Whisk the first five ingredients together in a baking dish or large bowl.
  • Pour the shredded coconut onto a plate. Pour enough oil in the skillet to completely coat the bottom. Dip each slice of bread into the egg mixture for 15-20 seconds per side. Then dip the slices in the shredded coconut on both sides for an even coat.
  • Cook for 1 minute per side. Watch for a crispy golden-brown crust. The coconut may turn a deep brown, but avoid burning! If the coconut burns before the crust has formed, turn the heat down a little.
  • Add more oil as needed and continue with the rest of the bread. Serve the french toast warm with the banana caramel syrup
  • For the banana caramel syrup: In a pot, melt the butter over medium-high heat. Add the brown sugar and mix to combine. Once the butter and sugar are incorporated together, stop stirring and let the mixture come to a low boil. Without stirring, let the sugar mixture boil for 2 minutes.
  • Slowly add the whipping cream and whisk to combine. Stir in the cinnamon and vanilla. Add the rum and banana slices. Cook for 45 seconds to 1 minute or until the bananas begin to soften, but you don't want them to turn mushy.
  • Spoon the bananas and caramel syrup directly over the french toast. Serve immediately.
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    Gingerbread Streusel Muffins with Caramel Icing

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    I have always loved Christmas, but no one told me that it would be so much better as an adult watching your kids open gifts than when you’re little. Twinkling lights, festive tunes playing in the background, tiny shreds of paper and tape infesting every fiber of my carpet….oh wait. Forget that last part. 😉

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    All of that gift opening can really work up an appetite, and I love a big Christmas morning brunch.

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    These muffins taste like the holidays to me, and I couldn’t help but add streusel to yet another muffin recipe (Cranberry Orange Muffin, Carrot Cake Muffin. I haven’t heard any complaints yet, but I do admit these have a lot of topping. Feel free to cut that portion in half if you prefer.

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    The caramel icing really puts the muffins over the top. Despite how they look, they aren’t overly sweet, which is nice at a time of year when cookies and candy abound.

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    Recipe heavily adapted from Fork Knife Swoon

    Gingerbread Streusel Muffins

    Ingredients

    • 1/2 cup (1 small/medium) very ripe banana, mashed
    • 1 large egg
    • 1 tsp pure vanilla extract
    • 1-1/2 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/2 tsp ground cloves
    • 1/4 tsp ground nutmeg
    • 1/2 tsp fine-grain sea salt
    • 1/4 cup canola or vegetable oil
    • 1/4 cup Greek yogurt
    • 1/3 cup molasses
    • 1/3 cup unsweetened almond milk (or sub dairy milk)
    • 1/3 cup coconut sugar
    • 1/3 cup brown sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 2-1/4 cups all-purpose flour
      Streusel
    • 1 cup all-purpose flour
    • ⅔ cup granulated sugar
    • 1/2 cup unsalted butter-melted
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
      Caramel Icing
    • 1/4 cup butter
    • 1/2 cup packed brown sugar
    • 1-1/4 cups confectioners' sugar
    • 1/4 teaspoon vanilla extract
    • 2 to 4 tablespoons milk

    Instructions

  • Preheat the oven to 400 degrees F. Spray or line a 12 cup muffin pan and set aside.
  • To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon and ¼ teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
  • In a large bowl, mash banana with a fork. Add in egg, mix well to combine. Stir in the vanilla, oil, milk, yogurt and molasses, stir until completely combine. Add in the sugars, mix.
  • Add the baking powder, spices, salt and baking soda and stir to combine. Fold in the flour until just mixed. Do not over-mix.
  • Use a cookie scoop to divide the batter evenly between the muffin cups, about 3/4 full. Top each muffin with streusel topping.
  • Bake for 10 minutes at 400 degrees. Turn the oven temperature down to 375 degrees, and bake for an additional 7-9 minutes until a cake tester inserted into the center of the muffins comes out clean. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely.
  • For the icing, For frosting, in a microwave safe bowl, melt butter. Add brown sugar; cook for an additional 2 minutes. Remove from microwave cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Drizzle over muffins.
  • Serve warm or at room-temperature.
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    Blackberry Lime Scones

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    Comfort: That word has so many definitions for different people. For me, my ultimate comfort is Saturday morning. Wrapped in a fuzzy blanket on the couch, a cup of hot coffee in hand, and a delicious pastry at my side. No rush, just cuddling with my babies and basking in two days free of work and responsibility. Perfect comfort for me.

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    These scones make the perfect lazy weekend morning snack. So tender, with the perfect crumb. The berries and lime zest add the perfect amount of tart to go with the sweet!

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    These freeze fantastic, just heat in the microwave for 30 seconds and they will be just as delicious for a quick weekday morning treat.

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    Blackberry Lime Scones

    Ingredients

    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 cup cold butter
    • 1 cup heavy cream
    • zest of one lime
    • 1 tablespoon lime juice
    • 2 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1 pint blackberries*
      Glaze
    • 2 cups powdered sugar
    • 3-4 tablespoons lime juice, plus more if needed.

    Instructions

  • Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the blackberries, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream, lime juice, lime zest and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined.
  • On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife, or into circles using a biscuit cutter. Place on cookie sheet, if desired brush with additional cream. Bake for 20 minutes or until lightly golden around edges. Move to wire rack to cool.
  • To make glaze, mix the powdered sugar and lime juice until thick but pour-able. Pour glaze over scones, allow to set before serving.
  • *Frozen blackberries can be used, do not thaw.
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    Pumpkin Biscotti

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    Can we talk for a minute about how being an adult is the worst? I keep telling my kids, but they don’t believe me. Guess that is their loss, they are going to grow up someday and wish they hadn’t!

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    I just paid the bill from my tonsilectomy this summer. Not my favorite check to write, but that is part of adulting, right? If you need me, I will be nursing my woes with a cup of coffee and a few of these biscotti.

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    Perfectly spiced, with a drizzle of chocolate and a sprinkle of pumpkin seeds. These aren’t so hard that you will chip a tooth, but the perfect texture for dunking. They make a big batch, so they are perfect for sharing. Maybe with your fellow bill paying adult friend? 😉

    Pumpkin Biscotti

    Ingredients

    • 4 Tablespoons unsalted butter, softened
    • 2/3 cup sugar
    • 1 1/4 teaspoons pumpkin pie spice
    • 3/4 teaspoon ground cinnamon
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 large egg
    • 1/2 cup canned pumpkin purée
    • 2 cups all-purpose flour
    • 1 cup semisweet chocolate chips
    • 1/2 cup chopped pumpkin seeds

    Instructions

  • Preheat the oven to 350ºF and line a baking sheet with parchment paper or silicone baking mat.
  • Using a mixer, beat together the butter, sugar, pumpkin pie spice, cinnamon, baking powder and salt until smooth and creamy, about 2 minutes. Add the egg and pumpkin purée and continue beating. Add the flour and beat just until combined. (The dough will be very sticky.)
  • Transfer the dough onto the prepared baking sheet and divide it in half. Shape each piece into two 10x2 1/2-inch logs then pat the logs into rectangles.
  • Bake the biscotti for 25 minutes then remove it from the oven and allow it to cool for 5 minutes. Reduce the oven temperature to 325ºF.
  • Transfer the biscotti to a cutting board and using a sharp knife, cut each rectangle into 12 slices at a diagonal. Return the biscotti to the baking sheet, standing them up on the bottom edge and spacing them about 1 inch apart.
  • Return the biscotti to the oven and bake for an additional 25 minutes until golden and crispy. (The biscotti will still be soft in the centers.) Turn off the oven, crack open the oven door and let the biscotti cool in the oven. Once they are completely cool, remove the biscotti from the oven.
  • Melt the chocolate in the microwave or a double boiler until smooth. Drizzle the biscotti with the chocolate then sprinkle them with the chopped pumpkin seeds. Let cool until the chocolate fully hardens. Serve or store in an air-tight container at room temperature.
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    Recipe Source Just a Taste

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    Mary’s Maine bars

    One of the best parts of blogging, aside from getting to taste test lots of great food, is the opportunity to work with some awesome brands. Sponsored opportunities are part of what makes a blog possible, and when given the chance to help a meaningful charity its a win-win!

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    Last year I participated in Cookies For Kid’s Cancer, and recently got and email  asking if I would like to participate in Bake a Difference with OXO for Cookies for Kids’ Cancer and Dorie Greenspan. I would be sent some awesome baking supplies from OXO and make a recipe from Dorie Greenspan’s new cookbook Dorie’s Cookies, being released in October 2016. The cookie book delves into over 200 recipes from classics to brownies to savory cookies. Cookies for Kid’s Cancer will be donating $100 to Cookies for Kids’ Cancer for each blog post (up to our $100,000 commitment.) As you can Imagine, I was giddy when the box of goodies arrived on my doorstep. I received the following:

    Glass 3 Qt Baking Dish with Lid
    Glass 2 Qt Baking Dish with Lid
    Brownie Spatula
    Illuminating Digital Hand Mixer

    I selected Mary’s Maine Bars for my recipe. I am feeling all the fall recipes right now, and these molasses and spice bars sounded like a home-run to me. I served them with whipped cream, and they made the perfect fall dessert. They would be a wonderful addition to a holiday spread as well!

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    I have included some pictures of the bake-ware in action, but it’s hard to tell from pictures what high quality these products are. I have been using the same hand mixer I received in high school, and I am embarassed to admit what bad shape it was in. This mixer is amazing! I have never seen one with an illuminating feature before, but its something you don’t want to miss. It makes it so much easier to see what you are mixing!

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    DSCN6519When you’re finished, the on-board beater clip, wrap-and-secure cord, and flat, stable base allow for compact, upright storage.

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    Made from BPA-free borosilicate glass, OXO Good Grips Glass Bakeware can withstand extreme temperature changes.

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    The glass baking dishes with lids are heavy duty, and the lids made them perfect for storing. No more struggling with foil or plastic wrap for me!

    Generous handles and sloshproof lids make moving full dishes easier, and the clean, elegant design means you can take them from the oven directly to the family table.

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    With a light to guide you, OXO On Illuminating Digital Hand Mixer includes intuitive digital controls to steadily increase or decrease speed.

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    Mary’s Maine Bars

    Recipe from Dorie’s Cookies by Dorie Greenspan

    When Mary Dodd, my wonderful recipe tester, returned from a family trip to Maine, she cooked everything Maine, from lobsters to chowders to blueberry muffins, for weeks afterward, if not earning herself honorary citizenship in the Pine Tree State, then at least making the rest of us believe she was a Down Easter. Of the things she cooked and baked, this recipe turned up most often, bringing happiness with it. Mary’s first taste of the bars was in Portland, where they were called Little Cranberry Island Gingerbread. It must be some kind of Maine magic, but the combination of molasses and a hefty dose of cinnamon and cloves but no ginger, tricks you into believing you’re eating old-fashioned gingerbread.

    I’m the suggestible type, so when Mary told me the recipe was from Maine, the first thing I wanted with it was blueberries. Turns out that folding some blueberries into the dough is as good as you’d think it would be. Serving the bars with whipped cream and Blueberry Syrup is also good. In fact, the full flavors of molasses and spice invite other matches. Try spooning some Mixed Citrus Curd over the bars or go deep and swirl spiced apple butter through the dough; see Playing Around.

    A word on the measuring trick: Whenever you’ve got something sticky like molasses (or honey or corn syrup) in a recipe, measure it in a glass measuring cup that you’ve buttered or oiled; the butter or oil slicks the way for the sticky stuff to just slither out. And when you’ve got oil in the recipe — as you do here — measure the oil first and pour it out, then measure the molasses — it’ll slide out of the cup, leaving almost no residue.

    Mary’s Maine bars

    Yield: Makes about 20 squares

    Ingredients

    • 1½ cups (204 grams) all-purpose flour
    • 1½ cups (204 grams) whole wheat flour
    • 1 teaspoon baking soda
    • 1 teaspoon fine sea salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon freshly grated nutmeg
    • ¾ teaspoon ground cloves
    • 1 cup (200 grams) sugar
    • ¾ cup (180 ml) unsulfured molasses
    • ½ cup (120 ml) flavorless oil, such as canola
    • 1 large egg, at room temperature
    • ¼ cup (60 ml) buttermilk, at room temperature
    • Sanding or granulated sugar, for sprinkling

    Instructions

  • Center a rack in the oven and preheat it to 350 degrees F. Generously butter a 9-x-13-inch baking pan or coat it with baking spray. Line it with a piece of parchment paper.
  • Whisk both flours, the baking soda, salt and spices together.
  • Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the sugar, molasses, oil and egg together until smooth. Add half of the dry ingredients and pulse the mixer to start blending them in, then beat on low speed only until the flour disappears into the dough. Pour in the buttermilk and mix to combine. Add the remainder of the dry ingredients and, still working on low, beat until incorporated. You’ll have a smooth, heavy, sticky dough. Scrape the dough into the pan, using a knife or offset spatula to get it into the corners and to even the top as best you can. Sprinkle with sugar.
  • Bake for 26 to 30 minutes, rotating the pan after 15 minutes, or until the top is dry and a tester inserted into the center comes out clean. Transfer the pan to a rack.
  • After 10 minutes, run a blunt table knife around the edges of the pan, invert the Maine bars onto a rack, peel away the paper, turn it over onto another rack and let cool. When you’re ready, cut it into 20 bars (about 1¾ x 3¼ inches).
  • Maine Blueberry Bars.
  • Once the dough is mixed, gently stir in 1 cup fresh blueberries. Or, if you’re making this in any season but summer, use 1 cup dried blueberries that you’ve soaked in very hot tap water for about 10 minutes, drained and patted dry.
  • Maine Apple Butter Bars.
  • Once the dough is spread evenly in the pan, dot the top with spoonfuls of apple butter (spiced or plain) — you’ll need about ¼ cup — and use a blunt table knife to swirl it into the dough to create a nicely marbled surface.
  • Storing
  • Wrap the bars well, and they will be fine at room temperature for at least 4 days; wrapped airtight, they can be frozen for up to 2 months.
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    Tropical Banana Bread

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    Some may call me crazy, but I already have most of my Christmas shopping done. Purchased at least, anything that needs to be crafted or assembled will happen closer to the holiday.

    Since most of the gifts are bought, I thought I should start getting a leg up on purchasing holiday baking ingredients. I love to bake more than ever around the holiday’s, but it can get expensive!

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    One ingredient that I always have on hand? Bananas! A few always seem to brown before they get eaten, so into my freezer they go. This banana bread is a fun twist on the traditional loaf. I took all the ingredients I loved in my Tropical Blondies and added them to a super quick and simple bread. Delicious!

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    Tropical Banana Bread

    Ingredients

    • 1 cup sweetened flaked coconut
    • 1/2 cup chopped macadamia nuts
    • 1 cup chopped dried pineapple
    • 1¾ cups all-purpose flour
    • 1/2 cup light brown sugar
    • 1/2 cup coconut sugar
    • 2 teaspoons baking powder
    • ¾ teaspoon kosher salt
    • 2 eggs
    • 1 cup mashed ripe banana (2 to 3 medium bananas)
    • ⅓ cup coconut oil, in its liquid state
    • 2 teaspoons vanilla

    Instructions

  • Preheat oven to 350°F.
  • Spay a 9x5 loaf pan with nonstick spray, set aside.
  • In a nonstick skillet over medium-low heat toast the coconut and macadamia nuts until they become lightly golden. Remove from the heat immediately. Set aside.
  • Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  • Mix together the eggs, banana, coconut oil,and vanilla. Pour the wet ingredients into the dry and stir to combine.
  • Stir in the coconut, nuts (reserve some for the top if you like) and pineapple. Pour into the prepared pan. Top with reserved coconut and macadamia nuts.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. You may have to tent the top if the coconut or nuts start to get too brown.
  • Allow the bread to cool in the pan for 15 minutes and then remove from the pan and place on a wire rack to cool completely.
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    Recipe adapted from Cookies & Cups

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    Breakfast Corn Dogs

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    School is in session! I might sound excited about it, but I’m not. I had no idea when becoming a parent that everyday would be a battle to come up with fast, creative, healthy fun meals for my kids. 3 OF THEM EVERY DAY!

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    These breakfast corn dogs might not be the most healthy breakfast option around, but sometimes I like to give my kids a treat. These freeze well, just heat in the microwave to partially defrost and bake at 400 degrees to crisp.
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    Some days, a fun breakfast like this is just what it takes to perk my kids up and get them fed and out the door without (too much) of a fight!

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    Breakfast Corn Dogs

    Ingredients

    • 16 breakfast sausage links
    • 16 bamboo skewers
    • 1.5 cups pancake mix
    • 1/2 cup cornmeal
    • Dash of cinnamon
    • 1 egg, slightly beaten
    • 1/2 teaspoon vanilla
    • 1.5 cups water
    • Canola oil, for frying
    • Warm maple syrup, for serving

    Instructions

  • Cook sausage in a frying pan over medium-high heat until cooked through.*
  • Pat cooked sausage with paper towels to absorb excess grease and insert a bamboo skewer into each sausage; set aside.
  • In a large bowl, combine pancake mix, cornmeal, and cinnamon.
  • Add egg, vanilla and water, adding more water as needed for the batter to become slightly thick. Start out by adding 1 cup, then work your way up.
  • Heat some canola oil in a large pot over medium-high heat to about 350 degrees F.
  • Dip each sausage into batter and allow excess to drip off for a few seconds.
  • Carefully drop each battered sausage into oil and use tongs to turn each corn dog to ensure even browning.
  • Remove corn dogs from oil when the outside is golden brown, about 2 to 3 minutes.
  • Serve with warm maple syrup for dipping.
  • *Sausage can be cooked and refrigerated ahead of time to shorten prep time
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    Recipe adapted from Six Sisters Stuff

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    Lemon Ricotta Pancakes

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    Its been interesting to watch how my kids’ tastes change over the years. They started out as great eaters, but now like most kids its sometimes like pulling teeth to get them to eat a balanced meal.

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    I really can’t blame them for their changing tastes though, because in the last few months I have noticed that my tastes have been changing too. Example? All the sudden, I want all things vinegar. Bring on the bread and butter pickles, pepperoncini peppers and pickled bean salad. Maybe its just a phase, but I can’t get enough!

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    Breakfast used to be the meal I would gladly skip, or eat cold pizza or leftover because breakfast foods didn’t really do it for me. Not anymore! Now I love breakfast, brunch, brinner, both savory and sweet. Pancakes are best at dinner time to me, and these pancakes rocked my world. I adore anything lemon, and the ricotta cheese made these taste reminiscent of cheesecake to me. Cheesecake at breakfast? I’ll take it! I loved these with blackberry syrup, but the kids enjoyed them with maple syrup.

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    Lemon Ricotta Pancakes

    Ingredients

    • 2 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1 and 1/2 teaspoons baking soda
    • 3/4 teaspoon baking powder
    • 3/4 teaspoon salt
    • 2 large eggs, at room temperature
    • 1 and 1/2 cups milk
    • 1 cup full-fat ricotta cheese
    • 1 and 1/2 teaspoons pure vanilla extract
    • 1/4 cup fresh lemon juice
    • 2 teaspoon lemon zest
    • Blackberry or maple syrup for serving

    Instructions

  • In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, lemon zest, lemon juice and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Be careful not to over mix the batter.
  • Pour batter by 1/4 cupfuls onto a buttered hot pan or griddle. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup.
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    Strawberry-Rhubarb Scones with Lemon Curd

    What would your ideal job be? I mean, not ice cream or beer tester, but a real legit job? Are you lucky enough to be doing that job? I sure hope so!

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    My day job isn’t my dream job, but it pays the bills. If I could, I would love to be an even planner/coordinator. I am super organized and detail oriented, and with all of the parties and gatherings I have hosted, I think I would be pretty fantastic at it!

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    These scones and lemon curd are so fantastic, they were made for sharing. I would love to have a brunch as serve these as part of the spread.

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    The scones are perfectly tender and sweet, and the tart and smooth lemon curd is the perfect accompaniment. If you don’t have time for the lemon curd you could use store bought, but please don’t skip it. Its absolute perfection with these fruit filled pastries!

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    Strawberry-Rhubarb Scones with Lemon Curd

    Ingredients

      Scones
    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 cup cold butter
    • 1 cup heavy cream
    • 1 tablespoon lemon juice
    • 2 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1/2 cup chopped strawberries
    • 1/2 cup copped rhubarb
      Lemon Curd
    • 7 to 8 large egg yolks, depending on size
    • 1¼ cups + 2 tablespoons granulated sugar
    • 4½ fluid ounces freshly squeezed lemon juice (4 large lemons)
    • Pinch of kosher or sea salt
    • 1 tablespoon finely grated lemon zest
    • ½ cup (1 stick) chilled unsalted butter, cut into pats

    Instructions

  • Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the strawberries and rhubarb, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream, lemon juice and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined.
  • On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife. Place on cookie sheet, if desired brush with additional cream and sprinkle scones with raw sugar. Bake for 20 minutes or until lightly golden around edges. Move to wire rack to cool
  • For the lemon curd: In a bowl set on a double boiler, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth.
  • Bring the water in double boiler to a simmer, reduce heat to low. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
  • Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.
  • Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.
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    http://blondegirlcravings.com/2016/07/18/strawberry-rhubarb-scones-with-lemon-curd/

    Lemon Curd Recipe: Wicked Good Kitchen

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