Cinnamon Chip Scones

Cinnamon Chip Scones 

Inspired by Panera Bread's Scones

Ingredients:

Scones:

3 1/2 cups all purpose flour

1/3 cup sugar

2 teaspoons baking poweder 

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup cold butter, cut into tablespoon pieces

1 cup cold buttermilk

1/2 teaspoon vanilla extract

3/4 cup cinnamon chips 

2 Tablespoons butter, melted

Granulated sugar for sprinkling

Glaze:

1 cup powdered sugar

2 Tablespoons water

Directions:  

1. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper and set aside.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir to combine.  Add the butter and use a pastry blender to incorporate the butter into the flour until the butter is pea-sized.
3. Make a well in the center of the flour and butter mixture.  Add the buttermilk and vanilla and use a spatula or large spoon to combine the dry and liquid ingredients until the dough starts to come together; don’t overmix – it’s ok if there are dry, crumbly spots here and there. Add the chips, using your hands to knead them in a bit. Turn the dough out onto a surface dusted with 1-2 tablespoons flour and combine the dough and chips together with your hands, kneading briefly, just 2-3 times, until it comes together. Pat and lightly press the dough into a long rectangle, about 15X3-inches.
4. Cut the length of dough into triangular wedges, about 12-14 and place on the baking sheet, about an inch apart. Brush the tops with melted butter and sprinkle with sugar.
5. Bake at 400 degrees for 15 minutes until just lightly golden brown and no longer doughy in the center. 
6. Remove scones from sheet and let cool slightly on a wire rack.  Combine powdered sugar and water to create the glaze.  Using a spoon drizzle glaze over scones.  Let dry.  

Enjoy!

~peace and blessings~

Lisa

Applesauce Cinnamon Oat Muffins

 

I have been making muffins each weekend for the family to take in lunches or to grab as a morning treat on their way to work or school.  I have made Banana Chocolate Chip Muffins, Pumpkin Chocolate Chip Muffins and today, the Oatmeal Cinnamon Applesauce Muffins pictured above.  They are moist and tender on the inside, with a nice crunchy topping on the outside. 

Here's the recipe:

 

Ingredients

1 1/2 cup quick-oats

1 1/4 cups all-purpose flour

1/2 cup brown sugar

1 tsp baking powder

3/4 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp salt

1 cup  applesauce

1/2 cup reduced fat milk

3 tbsp canola oil

1 tsp vanilla extract

1 egg white

topping:

1 tbs butter, melted

1/4 cup quick oats

1 tbs brown sugar

1/2 tsp ground cinnamon

Directions

Preheat oven to 400. Grease a muffin tin or line with liners and set aside. (

In a large bowl combine the first seven ingredients (dry ingredients).

In another bowl combine the wet ingredients together. Stir wet ingredients into dry ingredients and mix slowly until just combined.

Fill muffins tins or liners 3/4 full with batter.

Combine the topping ingredients and sprinkle evenly over batter.

Bake for 15-18 minutes (or until toothpick comes out clean).slightly adapted from Taste of Home and Sweet Treats and More

 

Thank you for stopping by!

~peace and blessings~

Lisa

 

Cream Puffs

 

 

I made these cream puffs for Easter dinner.  They are a favorite of my husband and my father.  My Nana used to make them every year for Easter, as well as other times throughout the year as a special treat.  I will be filling them tomorrow with vanilla pudding.  Other fillings ideas are chocolate pudding, whipped cream, ice cream, sherbet, and fresh fruit.  I've also done mini ones and filled them with chicken salad. They are perfect for an afternoon tea. I've also drizzled melted chocolate over the tops for a wedding reception.  I used pink and green to coordinate with the wedding colors.   

 

 Here's the recipe I use:

 

Cream Puffs

 

1/2 cup butter (1 stick)

1 cup water

1/8 tsp salt

1 cup all-purpose flour

4 eggs

 

Filling of you choice

Powdered Sugar

 

In a saucepan, combine butter, water and salt; bring to a boil.  Add flour all at once, stirring vigorously.  Cook and stir until mixture forms a ball that does not separate.  Remove from heat.  Cook for 10 minutes.  Add eggs, one at a time,beating with a wooden spoon after each addition until smooth.  Drop batter by heaping tablespoons, 3 inches apart, onto a greased baking sheet.  Bake in a 400 degree oven for 30-35 minutes or till golden.  Remove to a wire rack to cool.  Split puffs and remove any soft dough inside.  Fill with the pudding and replace tops.  Lightly sift powdered sugar over the tops.  Makes 12.  Enjoy!

 

~peace and blessings~

Lisa



Classic Cheesecake

For a retirement/going away party I hosted last night, I made this classic Cheesecake as dessert.  I served strawberries and blueberries to top of the slices.    It was given rave reviews.  Above is what is left of the cheesecake.  I apologize for the poor picture.  Here's the recipe:

Classic Cheesecake

1-1/2cups Graham Cracker Crumbs

3 Tbsp. sugar

1/3 cup butter or margarine, melted

4 pkg. (8 oz. each)  Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

 

Heat oven to 325°F.

Mix  graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. 
   
Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 
   
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. 

Enjoy!

~peace and blessings~
Lisa   



Salted Caramel Cookie Bars



This is another recipe that I found via Pinterest.  I actually followed this one to the letter.  I'm pleased with how they turned out.  This is actually time consuming to make, but the sweet/salty/buttery combination can't be beat.  I hope you enjoy them too!

Salted Caramel Cookie Bars
(adapted from Cookies and Cups)


2 sticks, unsalted butter at room temperature
1/2 cup sugar
3/4 cup powdered sugar
1 tablespoon vanilla
2 cups all purpose flour

Caramel Filling:
30 pieces of caramel candies, unwrapped
1/4 cup heavy cream
1/2 teaspoon vanilla

1/4 teaspoon salt or 1/2 tablespoon sea salt

For the crust:

Grease an 8x11 inch baking dish.

Preheat your oven to 325 degrees.

In your stand mixer, cream butter on medium speed until softened. Add in both sugars and mix until light and fluffy. Add in the vanilla and mix until combined. Sift in the 2 cups of flour and mix on low speed until a soft dough forms.
Press a 1/3 of the dough into your prepared pan to form a bottom crust and prick all over with a fork. Cover the remaining 2/3 and chill in the refrigerator. Bake the crust until brown around the edges, about 20 minutes.Remove from the oven and let cool on a wire rack for 15 minutes.

While your crust is cooling, either in the microwave or stove top melt your caramels with the vanilla and cream until smooth.  I melted mine in 1 minute intervals in the microwave at 50% power.  This took about 5 minutes.  I stirred the caramels and cream together at the end of each minute to help smooth out the caramels. 

Pour the caramel over your baked crust and sprinkle with salt.

Remove remaining crust from the fridge and crumble the chilled dough over the caramel. 

Return the pan to the oven and bake until the filling is bubbly and the shortbread topping is firm and lightly golden, about 25 minutes. Let cool before cutting into squares.

 ~Enjoy~

peace & blessings

Lisa

Peanut Butter Pudding Cookies

Peanut Butter Pudding Cookies

I made my version of these cookies today for the family.  They are really soft and yummy!  I used a recipe from BruCrew Life as my starting point and changed a few things to make them a bit more WW friendly.  My changes make each cookie worth 5 points +.  The cookies are large and filling.

Ingredients

• 3/4 c. butter, softened
• 1/2 c. reduced fat peanut butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1/2 c. egg beaters
• 1 Tbsp. honey
• 1 tsp. vanilla
• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 small box vanilla pudding
• 1 c. chocolate chips
• 1 c. reeses pieces

Instructions

• In a bowl combine all dry ingredients and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips, reeses, and banana chips by hand.
• Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. Makes about 36 cookies.

~peace and blessings~

Lisa

Coconut Banana Muffins



Coconut Banana Muffins

3 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup coconut oil
2 eggs
3/4 cup whole milk
2 tsp. pure vanilla extract
1 cup mashed ripe bananas (2-3 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup sweetened shredded coconut

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Enjoy!

~peace and blessings~

Lisa


Zucchini Gobs (Whoopie Pies) with Cream Cheese Filling

The whole gob

The inside...YUM!

I made these Gobs today to use up some zucchini in a new way. The recipe is from Tasty Kitchen. They taste really great and rich! The only adjustment I will make in the future is to use only about an 1/8 cup of batter for each half. My cakes spread and were huge using the 1/4 cup measurement.



FOR THE CAKES:
2 cups Coarsely Grated Zucchini
2-½ cups All-purpose Flour
1-¼ teaspoon Baking Soda
1-½ teaspoon Cinnamon
½ teaspoons Nutmeg
½ teaspoons Salt
¾ cups Buttermilk
1 teaspoon Vanilla Extract
1 stick Unsalted Butter, Softened
1 cup Light Brown Sugar
1 whole Egg
_____
FOR THE FILLING:
8 ounces, weight Cream Cheese
½ sticks Unsalted Butter
1-½ cup Confectioner's Sugar
1 teaspoon Pure Vanilla Extract
½ teaspoons Rum
¼ teaspoons Salt

Instructions

MAKE CAKES:

Preheat oven to 350°F with racks in upper and lower thirds. Butter 2 large baking sheets.

Squeeze handfuls of zucchini that have been wrapped in a kitchen towel in order to remove moisture. Set aside.

Whisk together flour, baking soda, spices, and salt until combined. Set aside.
Whisk together buttermilk and vanilla in a small bowl. Set aside.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini just until incorporated.

Spoon 1/4-cup mounds of batter 2 inches apart onto the prepared baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 18 to 22 minutes. Transfer with a spatula to a rack to cool completely.

MAKE FILLING:

Beat together cream cheese, butter, confectioners sugar, vanilla, rum and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes.

ASSEMBLE Gobs:
Spread a rounded 2 Tablespoons of filling on the flat sides of half of the cakes and top with remaining cakes.

Enjoy!
~blessings and peace~
Lisa

Cream Cheese Croissant Squares

I made this yummy treat for our Sewing Group. They were very good and well received. Rich, but not over the top!

Cream Cheese Croissant Squares

2-(8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-oz.) pkg. cream cheese, softened
3/4 cup sugar
2 to 3 teaspoons cinnamon
1/2 cup chopped pecans
1/2 cup butter or margarine, melted
Directions
1 Heat oven to 375°F. Unroll 1 can of dough; place in ungreased 13x9-inch pan. Press in bottom to form crust; firmly press perforations to seal.

2 In medium microwave-safe bowl, combine cream cheese and 1/2 cup of the sugar. Microwave on HIGH for 30 to 45 seconds or until warm. Stir cream cheese mixture until smooth; spread evenly over dough in pan.

3 Unroll second can of dough on work surface. Press to form 13x9-inch rectangle, firmly pressing perforations to seal. Carefully place over cream cheese mixture.

4 In small bowl, combine remaining 1/4 cup sugar and cinnamon; sprinkle over dough. Sprinkle with pecans. Pour melted butter evenly over dough.5 Bake at 375°F. for 20 to 27 minutes or until golden brown. Cool 10 minutes. Cut into squares. Serve warm or cool. Store in refrigerator.

Enjoy!

Linking up to Feasting in Fellowship Friday at Comfy in the Kitchen!

~blessings~

Lisa

Funfetti Cookies

Miss M and I made Funfetti cookies for the Fourth of July. They were easy to make and a yummy sugard cookie! The recipe is at the end of the post.

Miss M adding the sprinkles to our frosted cookies.



The finished product!

Funfetti Cookies

1(18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix

1/3cup oil

2eggs

1/2(15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting.

DIRECTIONS

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

3. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Enjoy!

~Peace and blessings~

Lisa

Gobs!

Gobs, or whoopie pies as some parts of the US call them, are a big part of our traditions here in West Central PA. This is my first attempt at making Gobs. My mom has made them for as long as I can remember and they were always a treat. These are the recipes I used:

Cakes

1/2 cup butter
1 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 cup cocoa
2 1/3 cups All Purpose Flour
1 cup milk

Directions
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) To make the cakes: In a large mixing bowl, beat together the butter, sugar, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth.

3) Add the cocoa, stirring to combine.

4) Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

5) Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread. A muffin scoop works well here.

6) Bake the cakes for 15 to 16 minutes, till they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

This is the filling recipe I used today. It's very sweet.

Makes 3 3/4 cups.

1 cup (2 sticks) unsalted butter, room temperature
2 cups sifted confectioners' sugar
1 jar (7 1/2 ounces) marshmallow Fluff
2 teaspoons pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.

Match up the cakes and then place a spoonful of filling onto the bottom of one cake and top with the matching cake to make a sandwich.

Enjoy!

peace and blessings,

Lisa

Easy Bake Oven

Miss M loves to help me in the kitchen and asked Santa for an Easy Bake Oven. Santa came through and brought her one on Christmas Day. Our first treat we made was a brownie.

Here she is putting it in the tiny pan....

...and patiently waiting while it baked.

Miss M and her completed brownie. She ate the whole thing herself! LOL

Yesterday we made pretzels, but she didn't enjoy that as much.

Have a great day!

Peace and blessings,

Lisa

Baking

It has been awhile since I was able to bake. The stove in the apartment was not level, so everything came out lopsided and the oven cooked at a very hot temperature. I've been thrilled to be back into the baking world and have made several things since we've moved in about 10 days ago. I have baked muffins, a cake and a pie.

I received an email from Duncan Hines about their new line of cake mixes awhile back. I finally picked one up to make for the family.

I also bought myself, with birthday money, a new bundt pan and keeper.

The cake came out very well and was quite moist. Everyone loved it! The Duncan Hines website had a recipe for biscotti from the mix, so that's next on my to try list.

Last night, my mom brought me a huge sack of apples from their apple tree. Today I made my first apple pie of the season. I think it came out beautifully! I hope it tastes just as good!

Here's the recipe:

Apple Pie

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 egg white
Additional sugar

In a small bowl, combine the sugars, flour and spices; set aside. In
a large bowl, toss apples with lemon juice. Add sugar mixture; toss
to coat.

Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Fill with apple mixture; dot with butter. Roll out remaining pastry
to fit top of pie. Place over filling. Trim, seal and flute edges.
Cut slits in pastry.

Beat egg white until foamy; brush over pastry. Sprinkle with sugar.
Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes, until bubbly and crust is golden. Cool on a wire rack. Serves 8.

Enjoy!

Thank you for stopping by My Little Corner of the World!

Blessings and peace,

Lisa

Cake Doughnuts

My guys wanted homemade doughnuts today, so I obliged. ;0) This is my first attempt at making doughnuts, and I'm pleased with how they came out. I tossed some in cinnamon sugar and coated some with powdered sugar.

Cake Doughnuts

2 tablespoons unsalted butter, softened
1-1/2 cups sugar, divided
3 eggs
4 cups all-purpose flour
1 tablespoon baking powder
3 teaspoons ground cinnamon, divided
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup 2% milk
Oil for deep-fat frying

Directions
•In a large bowl, beat butter and 1 cup sugar until crumbly, about 2
minutes. Add eggs, one at a time, beating well after each addition.
Combine the flour, baking powder, 1 teaspoon cinnamon, salt and
nutmeg; add to butter mixture alternately with milk, beating well
after each addition. Cover and refrigerate for 2 hours.

•Turn onto a heavily floured surface; pat dough to 1/4-in. thickness.
Cut with a floured 3-1/2-in. doughnut cutter. In an electric skillet
or deep-fat fryer, heat oil to 375°.

•Fry doughnuts, a few at a time, until golden brown on both sides.
Drain on paper towels. Combine remaining sugar and cinnamon; roll
warm doughnuts in mixture. Yield: about 2 dozen.

Enjoy!

Peace and blessings,

Lisa

Yellow Cake with Peanut Butter Icing

I found this recipe at Christy Jordan's Southern Plate when a friend asked for a yellow cake with Peanut Butter Icing. I made a Betty Crocker yellow cake with butter in the batter and it was the best yellow cake I've ever made from a mix. I highly recommend it. Then I topped it with this icing:

1- 1/2 C sugar
7 T milk
2 T Shortening
2 T margarine
1/4 tsp salt
1 tsp vanilla
1/2 C creamy Peanut Butter

Combine sugar, milk, shortening, margarine, and salt. Bring to a rolling boil in a heavy saucepan, stirring constantly to prevent scorching. Once it reaches a boil, let boil for one or two minutes without stirring. Remove from heat and add vanilla and peanut butter. Beat until smooth and quickly spread onto cake.

Christy has some great step by step instructions, photos and a wonderful story to go with this recipe on her blog, if you'd like to check them out.

Blessings,
Lisa