Pumpkin Scones

Another wonderful use for pumpkin! Make these pumpkin scones and I promise you won't be disappointed!

I did forget to put on the glaze before I took the picture, but I added it after and it was good! Although, you could eat it both ways and the scones would still be delicious!

Pumpkin Scones
Recipe from Del Sisters Kitchen

Scone Dough:

2 cups all purpose flour
1/3 cup light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins or white chocolate chips
1/4 cup toasted and chopped pecans (optional)
1/3 - 1/2 cup buttermilk
1/2 cup fresh or canned pure pumpkin
1 teaspoon pure vanilla extract

Egg Wash:
1 large egg
1 tablespoon milk or cream

Turbinado sugar for sprinkling the tops of the scones (optional)


Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using.

In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).

Place the scones on the baking sheet. Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Spice Glaze
1c. powdered sugar
1/2t. cinnamon
1/4t. ginger
1/8t. cloves
milk

Add as much milk till desired consistency. Drizzle or spread over scones.

TWD: Rugelach

If there is an award for ugliest rugelach, let me know because I think I have a shot at winning! Don't get me wrong, these tasted so good, but looks are another story. Maybe I just didn't take the time to roll them properly. Hey... I have two little ones and kitchen time is sometimes rushed. Maybe I should start making my baked goods during nap or after they go to bed, but for the most part I don't. My three year old loves helping in the kitchen and I hate to deprive her of that opportunity. So here is the result of being rushed... not so great looking rugelach!

I did really enjoy these, though. And seriously, I ENJOYED them! I didn't even share with friends. That's right. I was totally greedy with these! But no worries to my friends who are reading... I will make these again and maybe they will even be pretty!

I made 3 different fillings; craisin & white chocolate, poppy seed & sugar, and the filling Dorie suggested (jam, nuts, chocolate). The craisin ones were my favorite and they were the first to go. I really enjoyed the poppy seed ones as well. The jam ones... well... not my favorite. Maybe it was the combination of jam and chocolate. It kinda threw me off a bit.

Thanks to Piggy of Piggy's Cooking Journal for picking a wonderful recipe! Head over to her blog for the recipe and, as always, check out the blogroll! I'm sure there are wonderful filling ideas out there!

Zucchini, Cranberry, Walnut, and White Chocolate Cookies

I made these cookies about 3 weeks ago and have just not had the opportunity to post them. They were so delicious! And by delicious I mean AMAZING! And by amazing I mean OUT OF THIS WORLD! If you couldn't tell, I really loved these cookies! Plus, they have zucchini in them, so they must be healthy, right?

On a seperate note... HAPPY 28th BIRTHDAY to my sister, Stefanie! I hope you have a wonderful day! Treat yourself to some goodies and I'll make you some when I see you in February! I love you!

Zucchini, Cranberry, Walnut, and White Chocolate Cookies

Recipe from Cookie Madness

4 oz unsalted butter, room temperature

3/4 cups granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1 cup grated zucchini

1 1/4 cups plus 2 tablespoons white whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt plus an extra pinch**

1/2 cup walnuts, chopped

1/4 cup dried cranberries

1/4 cup sweetened flaked coconut

1/2 cup white chips

Preheat oven to 350 degrees F.

Cream butter and sugar until light; Beat in egg and vanilla. Stir in zucchini.

Stir flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add to zucchini mixture and stir until almost mixed in. Stir in nuts, cranberries, and coconut.

Drop by rounded tablespoonfuls onto parchment lined cookie sheets. Bake until lightly browned, 15 to 18 minutes, and transfer to a rack to cool. Repeat with remaining dough.

**If you use salted butter or margarine, use only 1/2 teaspoon of salt. If you use unsalted butter, use ½ teaspoon salt plus a generous pinch (1/8 teaspoon).

Chicken Cordon Bleu in a Creamy Wine Sauce

It's been a while since I have posted a dinner recipe. It seems like I have an endless supply of baked goods and desserts, but dinner is another story. Don't get me wrong, I do cook dinner! But with a deployed husband and only me and a 3 year old, leftovers last a while. Plus, Monica, Erica, Britteny, and I all trade off on making dinners, so I usually end up only making dinner once or twice a week.

Chicken cordon bleu is one of my all time favorite meals and this recipe is AMAZING!!! It is always a hit when I make it for company. I hope you will enjoy it as much as I do!

Chicken Cordon Bleu in a Creamy Wine Sauce


4 boneless, skinless chicken breasts
4 slices ham
4 slices swiss cheese
3 TBSP flour
1 tsp paprika
6 TBSP butter
1/2 cup dry white wine
1 tsp chicken bouillon granules
1 TBSP cornstarch
1 cup cream

Pound out chicken and place ham and swiss on top. Roll up and secure with toothpicks. Mix flour and paprika; coat chicken.

Heat butter in skillet and cook chicken until browned. Add wine and bouillon. Reduce heat to low; cover and simmer for 30 minutes.

Remove toothpicks and transfer chicken to a plate. Keep warm.

Blend cornstarch with cream and whisk into skillet. Cook until thickened. Pour over chicken.

*Gravy is also great on mashed potatoes!

Pumpkin Waffles

I have 2 pumpkins worth of puree in my freezer so I will be making A LOT of pumpkin recipes over the next month. I'm pretty excited, though, because I love pumpkin and all things pumpkin. Actually, I usually just have sweet pumpkin things. The other night I had my first savory pumpkin dish - pumpkin soup. It was so delicious! So, I will be making it soon and I will post pics and the recipe (um.... Monica... can I get the recipe???).

Wow... kinda got off topic there! I am a big breakfast girl and love waffles. These pumpkin waffles were absolutely delicious and I added some nuts on top for some crunch. A perfect fall (or winter with the weather we've been having!) breakfast!

Pumpkin Waffles
Recipe from Smitten Kitchen

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted

Vegetable oil for brushing waffle iron or cooking spray

Preheat oven to 250°F and preheat waffle iron.

Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far soften than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.