Recipe Review- Joy the Baker Tiny Strawberry Cream Scones

Yesterday, I saw on my RSS feed a delicious looking recipe for strawberry cream scones. They looked delicious ( as does just about everything Joy the Baker makes) Since I had all the ingredients in my house I decided to make then this morning. I followed her recipe with only three exceptions.

Exception 1- I had a few more strawberries left so I used 1.5 cups strawberries roughly chopped. Mmm Strawberries!

Exception 2- Since I keep vanilla sugar for my coffee ( basically stick your old scrapped vanilla beans into a sugar pour container and shake) I used vanilla sugar in these scones and on the top which was awesome.

Exception 3- These were just for me, because I was craving them, so I did not do the pretty round cutouts but instead used my bench scraper to cut and spread them apart into 20 pieces. Not nearly as cute but tasted great. I think the cookie cutter would be awesome for a brunch or even a heart cutter for valentines or a bridal shower brunch. But just for myself this worked.

My strawberry scones

Overall: 9 out of 10 forks

A very good recipe quick and easy and super tasty. I could taste a little of the basic aspect of the baking soda so I wonder if a smidge less would be good but delicious quick and easy to pull together on ingredients that were already in my house. I will be making these again and I suggest you do as well. 

Oh and if you do not already subscribe to Joy the Baker I recommend that you do so she is entertaining and comes up with delicious things frequently.

Concord Grape Jelly

A few years ago my gate to my fence going from the driveway to the backyard broke. Replacing the whole fence was out fiscally and doing just the gate was going to look odd and not match I decided to put in an arbor and planted Concord grapes and Niagara grapes. Well the Concord grapes are ripe and purple.
I had 1.8 lbs of grapes.
Ingredients
1.8lbs concord grapes
1.8 cups sugar
juice of 1/2 lemon

Prep
Cover Jars with 2 inches of water and boil 10 minutes to sterilize.
Put a plate or two in freezer to test jam later


Recipe
1. Remove the skins for the grapes .
2. combine the skins and 1 cup sugar together in a blender or food processor till skins pureed
3. Over medium heat combine grape insides, remaining 0.8 cup sugar, juice of 1/2 lemon, and skin sugar mix. Simmer until grapes are broken down about 15 minutes
4.Strain through a fine mesh sieve or food mill
5. Return jam to pan to simmer 15 minutes
6.Start testing by putting a dollop on the cold plate and then see if it runs.When not running jam is done may take up to anther 25 minutes of simmering
7. Pour Jam into jars and place lids on  finger tip tight
8. Place under water and boil 10 minutes remove from water and allow to cool

Quick Healthy Breakfast Egg on Wilted Spinach with Pine Nuts

So a friend of mine and I were talking she never eats breakfast and only drinks coffee. She also wants to be eating healthier and in particular getting more protein.I mentioned I always eat breakfast and she complained that she only has time to make coffee and drink it. My argument is that you can eat a healthy filling tasty breakfast in exactly the same time. So she challenged me to do a blog worthy breakfast in the time it takes the coffee to perk. So away we go....
Put water in coffee pot
Put cast iron skillet on medium high
Put coffee grounds in coffee pot , push button
Put a tablespoon or so of pine nuts in skillet and three large handfuls of spinach.
Go to fridge pull out egg
Toss spinach around using tongs it is wilted.
Use tongs to take spinach and pine nuts out of skillet and into bowl
Crack egg into skillet
Grind pepper over egg and a little parmasean cheese
Go grab coffee mug and spatula
Fill mug with coffee
Put sunny side up egg over spinach
Pour milk into coffee

Eat while sipping coffee

Eggs in Nests

This is a great brunch or breakfast item and fantastic item for Easter Brunch. So Spring which I really needed today since it is snowing here more then it has all winter.
You need for 3 servings
2 medium Potatoes
1 medium onion
Butter
salt
pepper
3 eggs

How to:
1. I used to do this part with a box grater but now I used my cuisinart. However you do it shred the potatoes and onion.
2. Put a pat of butter in your cast iron skillet and saute the shredded potatoes and onions  seasoned with a little salt and pepper until just barely getting a hint of brown. If you want to prep it this far in advance and save the partially cooked shredded onion and potato in the fridge for up to a week this works fine. This also makes this recipe a doable thing for weekday meals. I often make 1 of the three ramekins worth and save the rest for the next day or two.
3. Heat oven to 350
4. Butter 3 ramekins.
5. Place 1/3rd the sauteed mix into each ramekin and make divot in middle so that the shredded part goes up the sides more.
6. Crack one egg into each ramekin so that the egg remains in the center inside the divot.
7. Bake 15 minutes at 350 degree until the white is set and the yolk in still a bit runny.
8. Eat and enjoy.

See how much it looks like a delicious birds nest!

Here is a second picture in a different ramekin as I used a mix of ramekins.

Eggs in Nests

This is hearty enough that it is a huge hit with guys while being portion controlled enough as a result of the ramekins that you can eat like this on a regular basis.  Alongside some fruit salad it makes a great brunch. Sometimes I like to sprinkle a bit of cheese on the top as well.

Enjoy and happy snowy spring.

Chocolate Nutella Scones and a Cuisinart Food Processor for my birthday

My parents are wonderful, for my birthday they got me something I have wanted for a long time. They gave me a Cuisinart Food Processor. Ok I know it is a little bit of overkill for a single woman but I do cook a lot ( see this blog) and I am the type to actually use it. Not only that but I meant to make Irish Soda Bread yesterday for St. Patrick but life got in the way. So I had  a bunch of buttermilk in the house, thus scones. Scones are one of the wonderful treats of life. Not feeling like plain scones I amped these ones up with chocolate and nutella. Mmmm nutella seriously that stuff is addictive.

1.Oven was preheated to 400 degree. 

2.In the food processor with the dough blade went 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 1 tablespoon baking powder,1 tablespoon coco power, 1/2 teaspoon baking soda. I then pulsed it a few times. 

3.Then added 1 cup chocolate chips and a stick and a half butter cut into pieces. Pulsed until the butter was combined and at the course meal stage. 

4.Then added 4 tablespoons nutella and then started pulsing slowly adding in 1 cup buttermilk.

5. I then put all of the dough onto a silpat lined ( you could use parchment paper) cookie sheet and then spread it out until about 3/4 inch- 1 inch thick rectangle. ( some people prefer scones in rounds in which case make 2 rounds)

Raw dough spread out on silpat( ignore the fact that is an old stained silpat)

6. Bake at 400 degree for 20-25 minutes till firm in center.

7 Immediately upon removing from oven cut into portions using your bench scrapper or a chefs knife. 

8. While they cool it is now time to make the glaze. Also in food processor with the dough attachment put 2/3 cup powdered sugar and 1 tablespoon nutella. Combine together takes about 1 min continuously on.

9. Add 2 oz frangelico hazelnut liquor and then mix again to combine. I stopped mid way to get the powdered sugar in the corner with the scrapper. Combine until very smooth and no powdered sugar lumps. Using a pastry brush ( I highly prefer the silicone type) brush the glaze onto the scones. 

10. Once glaze has dried they are ready eat. You could pretend to be healthy with these and serve with banana slices or just indulge and serve with nothing but a cup of coffee.

Delicious Chocolate Nutella Scones

Vanilla Pear Apple Sauce

I love apple sauce but the standard same old same old boring cinnamon flavored apple sauce gets dull. One variation I often make and I made tonight is Vanilla Pear Apple Sauce. So easy and tasty.
You need the following or some multiple of the following
1 apple
1 pear
1/3 vanilla bean
1/3 cup water
dash of salt

Tonight I used
3 apples
3 pears
1 vanilla bean
1 cup water
a pinch of salt

Cut up the pears and apples into cubes. If you are pureeing later for a smooth sauce you do not even need to cut off the skins. If you keep the skins on the color will be darker but more fiber and healthier. I keep mine on. For a chunky sauce most people prefer the skins removed. Put into a heavy pan. I use my 3 1/2 quart Le Creuset but any heavy pan that hold in heat and moisture well will work. I have also made this in a crockpot several times.Take the vanilla bean and cut in half and then scrape out the inside seeds. Wipe your knife along one of the cut up apples or pears to make sure you get every last delicious seed into the pot. Go ahead and put the remaining pod into the pot as well if you like a smooth sauce if chuncky you may want to skip the vanilla bean pod as it will not mash well but purees great. I used to hesitate to use real vanilla beans in my cooking as at the grocery store they are about six dollars each. A friend of mine taught me that you can buy vanilla beans online for what amounts to about 50 cents each which has me much more willing to cook with the beans. If you do not want to put the pod in here put in it a jar with sugar and over time it will scent the sugar with a hint of vanilla and be great.

see those delicious seeds

Back to our sauce. Add in the water and salt to the pot. Bring the heat up until just simmering and then move to low and simmer until the fruit is beginning to fall apart (time will depend a lot on amount being made and on how low your low is and how well your pot hold heat). If doing this in a crockpot add a little extra water and just let it go all day. Remove the vanilla bean pods if you put them in and then mash with a potato masher if you like chunky sauce. Keep the pod in if you are like me puree with an immersion blender for a smooth sauce.  Chill in the fridge and have as a snack or try it on pancakes or with pork chops. If you want to store it it freezes great.
The color is much more like caramel due to the pureed vanilla bean but oh my the taste is out of this world.

Smooth Vanilla Pear Apple Sauce

No need to add sugar as the sugars in the fruit are enhanced by the vanilla and the whole thing tastes sweet and delicious.

Clementine curd

Everyone knows and loves lemon  curd but I think most people do not realize you can make curd with almost any citrus fruit. Clementines are one of my favorite citrus fruits and make a delicious curd.
Ingredients
3eggs
1/3 cup sugar
4 Clementines
1/2 stick butter

The cast

1 Set a saucepan of with about 1-2 inches water to simmer.
2 Cut the butter into small pieces.
3 Zest the clementines into a metal bowl. Add the juice of the four clementines, 1/3 cup sugar, and the three eggs together. Mix briefly and then put the metal bowl over the pan of simmering water.
4 Stir continuously for about ten minutes. It will slowly begin to thicken. Keep stirring until thick as needed about the texture of a pudding.
5 Remove from heat and immediately stir in butter pieces  Now strain through a fine mesh strainer to remove the zest and to ensure perfectly smooth texture.
6 Allow to cool and store either in a bowl with a piece of saran wrap on top of curd to prevent a skin or inside a ziploc bag with all the air pushed out. It is good in the fridge for one week or frozen for a month.
7. Serve with scones or pound cake or chocolate cake. You will find yourself looking for an excuse to serve the  clementine curd. I hearby give you permission to eat it by the spoonfuls.

Delicious Clementine Curd on a scone.

Chocolate Chip Banana Bread

Who does not love the taste of chocolate and bananas together? This recipe is a rif off of the one my great aunt always followed from the 1967 printing of the joy of cooking for quick banana bread. In more modern palate I've added whole wheat flour, chocolate chips, and removed the lemon zest.

Last week bananas were on sale for 39 cents a pound and I bought too many. You will need 3 or 4 overripe bananas.

Ingredients
1 cup all purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/3 cup shortening
2/3 cup sugar
2 eggs
3 or 4 ripe bananas
3/4 cup chocolate chips

1.Preheat oven to 350.
2.In mixer add both types of flour, and baking powder. Mix these together well or if prefer sift together these three.
3. All all the remaining ingredients except the chocolate chips. Mix until bananas well broken up and rest is mixed.
4. Add chocolate chips and mix briefly to distribute.
5. Transfer to a bread pan that you have sprayed down with Pam for baking(or have greased and floured). Smooth the top. Then my Great Aunt used to say that it would work better if you draw a banana on top so draw a banana.

See the banana swirl on top!

6. Put in 350 degree oven for 1 hour to bake. If you want to do this in mini loaf pans it will make 3 small mini loaves but will be done cooking in only 45 minutes.

Now put on some Jimmy Buffet Music as your house will now smell like bread and tropics for the next hour or more. 

7. Allow bread to cool. ( This is a hard part ) Slice and enjoy!