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Posts Tagged ‘zest’

i’ve been in the mood for L’s scones ALL WEEK! the cinnamon ones to be exact. so, off to the store i went with my fingers crossed in hopes that i would find cinnamon chips. much to my dismay, the store didn’t carry them. i tried one other store and drat, no cinna chips there either. blah. what am i supposed to do now? i decided to grab some white chocolate chips and then maybe i’d add some ground cinnamon instead. but how much cinnamon? is that even a good idea?  time to chat up L and we decide that one could probably add ground cinnamon and it would be fine, but then she suggested making cranberry scones instead. hearing her suggest that made me immediately think about the  zesty oatmeal cookies recipe we posted a little while back and since i had already purchased the white chocolate and had craisins at my house, the cinnamon scones were out and the zesty scones were in. brilliant! and that’s how these delicious little scones came to be. that being said, this recipe is quite the rip off of L’s cinnamon scones, but let this be a lesson in just how easy it is to alter a recipe. after you’ve made these little crowd pleasers maybe you should dust off an old recipe to breath new life into with a few alterations. isn’t baking great?

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter – cut into 5 cubes
1/2 cup white chocolate chips
1/2 cup craisins
1 teaspoon orange extract
1 cup heavy cream

preheat your oven to 425.

sift your flour, baking powder, sugar and salt together in a large bowl. cut in cubes of butter with a pastry blender until the flour mixture resembles course meal with butter lumps about the size of peas. stir in white chocolate chips and craisins.

make a well in your flour mixture and pour in heavy cream, orange extract and mix together with a fork or a rubber spatula until dough forms. transfer dough to a lightly floured surface and knead a few more times making sure you get in all the crumbs that want to stay behind in the bowl.

i lightly floured an 8×8 pan and patted the dough into the pan. first i cut the dough into 9 squares and then cut the squares diagonally so i would end up with 18 small scones. i then turned the pan over onto an ungreased baking sheet and separated the triangles for baking. the other option would be to roll the dough out and use biscuit cutters to make the scones….but that seemed a little too time intensive.

bake for 10-15 minutes until tops are golden brown. transfer to cooling rack.

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glaze:
a few dashes of cinnamon
1/2 cup of powdered sugar
1 tablespoon of water

once your scones have cooled, put the rack on top of a paper towel and drizzle or brush your glaze on top each scone. let set before stacking for storage or presentation.

voila!

love,
B

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winter is finally here, as we in Dallas have just received our first snow, and i’m already over it. a mere 2 inches that barely stuck to the ground and i’m ready for spring. i’m a spoiled southern girl that enjoys the sun and warm weather.

now that the holidays are over and we all begin to cut back on all the calories per our new year’s resolutions, i’ve decided something tart and fruity is in order. so, please enjoy this mouth watering lemon tart.

crust:
1/2 cup confectioners’ sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced.

filling:
1 cup sugar

1/4 cup cornstarch

1 cup milk

3 egg yolks

1/4 cup butter

1/3 cup lemon juice

1 cup sour cream

1 (9 inch) tart pan or 6 mini tart pans.

heavy whipping cream

white chocolate for melting

preheat your oven to 350 degrees.

mmmm dough. in a bowl mix all ingredients for the crust until it forms a ball. press the dough into your 9-inch removable bottom tart pan. or, grease the bottom and sides of all mini tart pans, followed by a coating of flour and then press your dough into each mini pan making sure your dough is even throughout. bake for 10-12 minutes or until crust is lightly brown. let cool completely.

here comes the best part, the filling. in a sauce pan combine the sugar and cornstarch. gradually add milk until your mixture is a smooth consistency. stir constantly and cook over medium heat until it thickens. mine didn’t thicken a considerable amount and that’s ok. reduce your heat and cook/stir for 2 more minutes. remove your pan from the heat. in a bowl combine all egg yolks. from your sauce pan ladle out a small amount of your heated mixture and add it to your bowl of egg yolks and whisk together. pour egg mixture into the pan. turn your heat back up and bring to a boil while you stir constantly. once brought to the boil cook for 2 minutes longer and your mixture will begin to really thicken. you must continue stirring. it’s quite the workout but you don’t want to burn your mixture.

finally remove from the heat for good. stir in your butter then gently stir in your lemon juice. cover pan and let completely cool.

while everything is cooling, go ahead and make your whipped cream. add confectioners’ sugar to taste and mix your heavy whipping cream for about 8 minutes.

once your filling is completely cooled off, fold in your sour cream. this is what tames the lemon and gives it that extra creamy taste. then poor into your pastry shell. if you want to get fancy go ahead and melt some white chocolate and drizzle ontop. once you are finished, refrigerate and don’t cut into your tart for at least 2 hours. you want it to set before digging in!!! and don’t forget to add your whipped cream when you serve!

enjoy and try to stay out of the cold!

b

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