Pumpkin Orange Scones

Mmmm! I know it is far away from being fall but once you try these pumpkin orange scones, you will want to make them year round! It all started when I began working at Pier 1...a fellow employee, Tonja, brought these in to work one day. I was hooked. I found a similar recipe online but they just weren't as delicious as Tonja's. So I finally asked her for the recipe and I am thankful I did!

The sweet, fresh orange frosting pairs well with the warm spiced scone. Trust me, you will want to make these soon, no matter what time of year it is!

Ingredients:

2 C flour

7 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp ground cloves

1/2 tsp ground ginger

1/2 C cold butter

1/2 C canned pumpkin

3 Tbsp Half n half

1 large egg

1/2 tsp freshly squeezed orange juice or orange extract

1/2 tsp vanilla extract

For the Frosting:

1/4 C butter, softened

1 1/2 C powdered sugar

1 Tbsp milk

1 Tbsp Orange juice (freshly squeezed)

1 tsp orange zest

1 tsp vanilla extract

Directions:

1. Preheat oven to 425 degrees. Lightly oil a baking sheet or line with parchment paper.

2. Combine flour, sugar, baking powder, salt and spices in a large bowl. Using a pastry blender, cut butter into dry ingredients until mixture is crumbly.

3. In a separate bowl, whisk together pumpkin, half n half, and egg. Fold wet ingredients into dry ingredients and form dough into a ball.

4. Pat dough onto a lightly floured surface and form into a 1 inch rectangle, about 9 x 3 inches. Slice dough twice the width and cut slices into triangles for 6 scones. Cut again for 12 scones.

5. Place on baking sheet and bake 14-16 minutes.

6. For the frosting, cream butter and sugar together. At liquid ingredients and beat until combined. Add more liquid for desired consistency (should be a soft frosting) and orange zest and juice to taste.

7. Once cooled, frost scones.

Recipe courtesy of Tonja :) Adapted from Food.com

Molten Chocolate Lava Cake

Oh. My. Goodness...what can I say about this dessert? It is absolutely delicious, rich and chocolatey. Everything I could dream of on one plate! I have already had this cake a few times in the past week (oops!) and now I feel its time to share this wonderful treasure. I love that it is not only SUPER easy but it tastes as though it is a 5 dollar dessert from a restaurant!

If you have never expierenced Molten Chocolate Lava Cake, here is an exerpt from a book I just started reading...Lunch in Paris

Moelleux au Chocolat Kitu

"When le dessert finally arrives, it looks like an innocent upside-down chocolate cupcake, accompanied by a small cloud of freshly whipped cream. But when my spoon breaks the surface, the chocolate center flows like dark lava onto the whiteness of the plate. The last ounce of stress drains from my body."

Ingredients:

4 squares Bakers Chocolate, semisweet
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 tbsp flour
Vanilla ice cream or homemade whipped cream

Directions:

Preheat oven to 425 degrees.

Place chocolate and butter in a heatproof bowl and microwave for 1 minute or until butter is melted. Mix until smooth then add suger and mix until combined.

Stir in eggs and flour until batter is smooth.

Pour batter into 4 well-greased glass custard cups or ramkins.

Cook 13-14 minutes. Edges should be firm while the middle is soft.

Slide a thin knife along the edges and turn over on a plate. Top with powdered sugar and serve with ice cream or whipped cream.

Recipe courtesy of Tasty Kitchen

Strawberry Cupcakes

I just can't get enough of strawberries...they are in season and sooo yummy! A few days ago, my aunt asked me to make cupcakes for her friend's daughter's 16th birthday. I was so excited and immediately knew what to bake. Using the freshest organic strawberries really make these cupcakes have a true strawberry flavor. They are perfect, whether for a sweet 16 or for your sweetheart!

The frosting is actually more pink than in the pictures. Food coloring can be added to get the perfect level of pinkness!

Ingredients:

For the cupcakes:
2 ½ cups cake flour
1 tsp. baking soda
¼ tsp. salt
½ cup unsalted butter
1 ½ cups sugar
2 eggs
1/3 cup buttermilk
¼ cup oil
1 tsp. vanilla extract
2 cups chopped strawberries

For the frosting:
½ c. strawberries
8 oz. cream cheese, at room temperature
1 ½ sticks unsalted butter, at room temperature
1 ¾ cups powdered sugar, sifted
½ tsp. lemon juice
1 tbsp. vanilla

Directions:
Preheat the oven to 350°.  Line cupcake pans with paper liners.
Sift flour, salt and baking soda into a medium bowl.  Set aside.  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.  Add eggs one at a time until combined.  Add buttermilk, oil and vanilla and beat until combined.  Add flour mixture and stir until just combined.  Fold in chopped strawberries.  Fill cupcake wells ¾ full with batter.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For the frosting, puree strawberries in food processor.  Strain through a mesh sieve to remove seeds, and set aside.  Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes.  Add powdered sugar and mix until smooth.  Add lemon juice, vanilla and strawberry puree.  Adjust the amount of puree to achieve your desired consistency.  Frost cupcakes when completely cool.

Recipe courtesy of Annie's Eats

Strawberry Crepes

On  a rainy Monday morning, I made a yummy brunch for Danny and I...Crepes! We had two varieties: Strawberries and cream and Nutella Crepes. They were a simply wonderful and easy treat that I can't wait to have again.

Ingredients

1 C All-purpose flour

1 1/2 C Whole milk

1 tsp. Sugar

3 Large Eggs

1/4 tsp Salt

1/2 tsp Vegetable oil

2 Tbsp Butter, melted and cooled

Toppings/Fillings:

Strawberries

Whipped Cream

Powdered Sugar

Nutella

Directions:

In a 10 or 12 inch skillet, at oil and heat on low for 10 minutes. While pan is heating, prepare dry ingredients by combing flour, salt and sugar in a medium bowl.

In a seperate bowl, whisk together milk and eggs. Add half of this mixture to the dry ingredients and whisk until smooth. Add butter and mix until incorporated. Finish adding the last half of the milk mixture and whisk completely.

Use a paper towel to wipe away excess oil on the pan. Bring pan to medium heat. After 1 minute, test the heat of the pan by dropping 1 tsp of batter into the center. After 20 sec, mini crepe should be golden brown, if it's too light or dark, adjust your heat accordingly.

Pour 1/4 C batter into far side of skillet and rotate to coat evenly. Cook for 25 seconds or when edges begin to brown. Flip and cook for about 15 seconds more. Place crepes on a wire rack when done.

To assemble, fill with various toppngs such as fruit, whip cream or nutella and enjoy!

Recipe courtesy of Cook's Illustrated Magazine June 2011

Lemon Cupcakes with Fresh Blackberry Buttercream

I have serious spring fever and these cupcakes were the perfect solution! While it was raining outside, I was enoying the wonderful flavors of lemon and blackberries. It didn't quite have the affect of a spring day but a girl can dream right?

I do have one confession and that is that I used a boxed lemon cake mix. I thought it went well with the homemade frosting but you are more than welcome to use your own homemade recipe if you have it! Here is the frosting recipe:

Ingredients:

• 1 stick of butter
• 3 cups powdered sugar
• 1/2 tsp vanilla extract
• 3 tbsp blackberry puree, strained

Directions:

1. Place blackberries in the bowl of a small food processor; process until pureed. Over another bowl, hold a fine mesh strainer and strain the puree. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons blackberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.



Frosting recipe adapted from Martha Stewart

Black Tie Cupcakes

Today my mom and other employees at her dental office were celebrating their birthdays. They asked me to make cupcakes for the party and I was so glad to. Although picking the cupcake to make was the hardest part! I finally settled on these rich, decadent chocolate cupcakes. They are a doctored up cake mix which makes them ultra moist, a fluffy cream cheese frosting, a ganach filling and chocolate curls to top! They were a hit and are not guarenteed to last long

Ingredients:

For the cake:1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla

For the ganache:
3 tablespoons corn syrup
5 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract

For the frosting:1 stick (1/2 cup) butter
8 oz cream cheese
3 cups powdered sugar
1 teaspoon of vanilla

Directions
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
5. Batter should be about 2 thirds full.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.

For the ganache
In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Allow to cool at room temperature for a 1/2 hour before filling cupcakes

For the frosting
1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined.
2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix on medium high for 5 minutes for a fluffy texture.

French Breakfast Puffs

Although they may have nothing to do with french cuisine, these muffin, doughnut-like treats are delicious!

Ingredients:

• 1-¾ cup Flour
• 1-½ teaspoon Baking Powder
• ½ teaspoons Salt
• ½ teaspoons Nutmeg
• ½ teaspoons Cinnamon
• ⅓ cups Oil
• ¾ cups White Sugar
• 1 whole Egg
• ¾ cups Milk

FOR THE TOPPING:

• ½ cups Butter (One stick)
• ⅓ cups White Sugar
• 1 Tablespoon Cinnamon


Preparation Instructions

1. Combine flour, baking powder, salt, nutmeg and cinnamon in a large bowl.
2. Combine oil, sugar, egg and milk in a smaller bowl. Add dry ingredients and stir only to combine. Batter may be lumpy!
3. Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.
4. Shake muffins out while still hot. Dip muffins in butter, letting the liquid soak in for about 20-30 seconds then swirl generously into the sugar/cinnamon mix. Let cool.

Recipe courtesy of Tasty Kitchen