Sunday, September 13, 2009

Pumpkin Scones!

These are REALLY really good.
I got the recipe from here. (I used the recipe near the bottom of the page)

The changes that I made are in the icing mostly. I only made the first batch of icing, divided in half. I used the first half to glaze the scones, then added a pinch of ginger, nutmeg, cinnamon and a touch of 1/2 & 1/2 to the second half then drizzled on the scones - I had more than enough for all of, I think the 2 batches of icing is WAY too much!
I've made these twice. Once like regular scones, and once in yummy bite size mini scones in a mini muffin tin (if you're using the mini muffin tin, 10 min in a 425 oven is long enough!)

Pumpkin Scones

2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter

Plain Glaze
1 cup plus 1 tablespoons powdered sugar
2 tablespoons whole milk

Spiced Icing
1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

Preheat oven to 425 degrees F.

Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.

In a separate medium bowl, whisk together pumpkin, half-and-half, and eggs.
Cut butter into cubes then add it to the dry ingredients, until it is the texture of cornmeal or coarse sand.

add dry to wet ingredients, combine (don't over work)

drop spoonfuls of dough onto baking sheet (parchment lined or greased) - 1 -inch thick

Bake for 14 to 16 minutes

While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.

When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.

As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed.

Saturday, September 12, 2009

Our littlest fish

On Tuesday, I got to have a sneak peek at the newest member of our little family. Andrew was with me, and his eyes were huge when he heard the heart beating and could see him/her wiggling around on the screen. Can't wait to meet this little bean in mid Feb ♥

Thursday, September 03, 2009

Chicken Corn Chowder

This chicken corn chowder was very good. I found the recipe in the May 2004 issue of Everyday Foods. You will find the recipe below. I have only made some minor adjustments! I added legumes to mine, if you are using dried, make sure you boil and boil em first! Or else they are crunchy!

Chicken Corn Chowder
2 tblsp butter
1 small onion - diced
2 stalks of celery - thinly sliced
2 tblsp corn starch - (use flour if you don't have any cornstarch)
1/2 cup of half and half cream
3.5 cups of milk * if you don't have cream, use 4 cups of milk *
1/2 left over cooked chicken (I used a whole store bought/cooked chicken - Bella got the bits I didn't use)
2 cups of 1" cubed cooked potatoes - the kind that hold their shape when cooked, like red skinned ones. sweet potatoes or yams would be good added to this too!
1 cup cooked carrots.
1 can of corn (I would use the PC blue menu no salt added but I had 4 pc's of fresh cobs, and that was plenty!)
1/2 cup of legumes (precooked - so canned might be best)
pinch of cayenne pepper, coarse salt, ground pepper - to taste

1. melt butter in pan, add onion and celery - cook over medium heat 5-7 min.
2. add cornstarch - stir for one min.
3. add milk/cream - bring to a boil, stir occasionally.
4. add potatoes, corn, carrots and cayenne
5. season with salt and pepper
6. bring to a boil again
7. reduce heat to medium, simmer for 5 - 7 min.
8. butter up some toasted crusty bread for dipping!

Tuesday, September 01, 2009