Wednesday, January 25, 2012

These scones are so delicious.....buttery....flaky......soft........flavorful......delicious.....they make me feel warm and fuzzy inside! I have eaten WAY too many of them already today!

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1 teaspoon grated lemon zest
  • 1/2 cup blueberries
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • 3/4 cup confectioners’ sugar, sifted

  1. Preheat oven to 425 degrees F.
  2. Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
  4. Transfer dough to a large bowl. Mix in blueberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
  5. Gently knead dough by hand until it comes together into a rough ball, about 10 seconds.
  6. To shape the scones, lightly dust an 8-inch cake pan and press dough into the pan, then turn the dough onto a lightly floured work surface. With a sharp knife, cut the dough into 8 wedges.
  7. Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
  8. While the scones are cooling, make lemon glaze. Combine lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones.

Tuesday, January 10, 2012

Peanut Butter Oat Bites

Peanut Butter Oat Bites

2 Tbsp unsalted butter
2/3 cup creamy peanut butter
1/4 cup confectioners sugar
3 Tbsp honey
1 tsp vanilla extract
1 1/2 cup Rice Krispies cereal
1 cup quick oats
1/4 cup coconut
1/4 cup mini chocolate chips
1/4 cup finely chopped lightly salted dry roasted peanuts

Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the peanut butter, confectioners sugar, honey and vanilla. Stir in Rice Krispies and oats. Allow mixture to cool. Stir in coconut and chocolate chips. Form into 1 inch balls ( I like to make them about half that size) then roll each ball in the chopped peanuts, pressing to coat. Store in an airtight container in refrigerator.


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