Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

BLUEBERRY ALMOND SCONES

October 08, 2019
These Blueberry Almond Scones also {are|are} pleasant and are good for Mother’s Day. They’re cheerful, light, fluffy, try thus well with occasional, and ar thus pretty. 

BLUEBERRY ALMOND SCONES

I forever say this, however it’s true. These don't seem to be that arduous to form – don’t be scurrred as a result of you have got to form a dough and use a pastry mixer (or your hands).

So you simply combine some flour, saleratus, suga, and butta in an exceedingly bowl with a pastry mixer or your hands till course crumbles type. Add blueberries and almonds and gently combine then finally add some buttamilk, egg, and vanilla then gently fold. Kneed a bit then roll, cut, and bake.

BLUEBERRY ALMOND SCONES

INGREDIENTS :
Scones:

  • 2 cups all purpose flour
  • 1 container fresh blueberries (you can more if you would)
  • ½ cup slivered almonds
  • ¾ cup (1 stick + 4 tablespoons) of butter, cold and cut into cubes
  • ⅓ cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract

Almond Glaze:

  • 1-2 tablespoons water
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

INSTRUCTIONS :

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or a non-stick baking mat. Flour a clean surface in your kitchen to eventually kneed the dough.
  2. In a large bowl mix flour, sugar, baking powder, and salt. Cut in butter with a pastry blender or your fingers until course crumbs form.
  3. Gently mix in blueberries and slivered almonds with your hands.
  4. In a small bowl or liquid measuring cup mix buttermilk, eggs, and vanilla. Add to the dough mixture and gently mix with your hands. Dough will be sticky.
  5. Place sticky dough on a well floured service. Gently kneed, add a little flour if needed, until the dough comes together.
  6. Roll the dough out and cut scones with a round biscuit or cookie cutter. You could also cut them into triangles with a knife. Gently roll the extra dough into a ball, roll out again, and continue cutting the scones until all the dough has been used.
  7. Place scones on the baking sheet and bake for 15-17 minutes. Mine took 17. Let cool completely before adding the glaze on top.
  8. To make the glaze, whisk all the ingredients in a bowl using just 1 tablespoon of water at first. If glaze is too thick add ½ teaspoon more at a time until you reach a slightly running consistency. If the glaze is too thin, it will run off the scones. If the glaze ends up being too runny, let it sit out for 15 minutes until it thickens up, then stir. Pour glaze over scones and let sit until glaze hardens.

FLOURLESS MARSHMALLOW CRUNCH BROWNIES

September 23, 2019
You can really use any brownie formula for these. You'll be able to even use a box combine. That means you've got even longer to induce outside and revel in this beautiful spring weather.

FLOURLESS MARSHMALLOW CRUNCH BROWNIES

I don't grasp after I initial started creating these brownies. All I do know is that its been a protracted time since I started transferral them to potlucks and parties. We tend to continuously simply known as them Super Brownies. One in every of my sisters should have gotten the formula off of a bag of marshmallows or a magazine or one thing.

Seriously, of all the bajillions of brownie recipes I've announce, these may be my favorite. I mean, it is a shut competition with those salt-cured caramel cracker ones, but these might even be higher. I mean, however will they not be? they are firm, peanut buttery, gooey, and chocolatey beat one.

FLOURLESS MARSHMALLOW CRUNCH BROWNIES

INGREDIENTS :
For the Brownies:

  • 4 large eggs
  • 1/4 teaspoon salt
  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 1/2 cup dark cocoa powder
  • 1/2 cup chocolate chips or chopped chocolate

For the Topping:

  • 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
  • 2 cups chocolate chips (or chopped chocolate)
  • 1 1/4 cups peanut butter
  • 5 tablespoons butter
  • 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. 
  2. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. 
  3. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. 
  4. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
  5. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies. 
  6. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie. 


SALTED CARAMEL APPLE SCONES

September 23, 2019
Bakery-Style salt-cured candy apple Scones ar the right Fall breakfast! Thus sensible with a cup of low.

SALTED CARAMEL APPLE SCONES

This direction may be a Fall staple in our house. I mean, is there something a lot of hospitable than a heat batch of apple scones, scented with cinnamon, and drizzled with salt-cured caramel sauce?

Grab some Fall apples and switch them into salt-cured candy apple Scones! I like pairing them with a cup of tea (and a decent book), however they’re equally pretty with low or milk.

SALTED CARAMEL APPLE SCONES

INGREDIENTS :

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup light brown sugar, packed
  • 1/4 teaspoon ground nutmeg
  • 2 and 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup (full-fat) sour cream
  • 2 tablespoons whole milk
  • 2 tablespoons apple cider
  • 2 medium apples, peeled, cored, and cut into bite-sized chunks (about 1 and 1/2 cups)
  • 1 cup salted caramel sauce
  • Flaky sea salt, for sprinkling, optional

INSTRUCTIONS :

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl combine 2 and 1/2 cups of the flour, salt, baking powder, baking soda, brown sugar, cinnamon, ginger, and nutmeg; mix well, making sure no large clumps of brown sugar remain.
  2. Cut the butter into small cubes then quickly work it into the mixture (using a pastry cutter or two forks) until it resembles a coarse meal; set aside.
  3. In a small bowl, whisk together the egg, sour cream, and milk, then add to flour and butter mixture. In a small bowl combine apple cider and apple chunks, then add in the remaining tablespoon of flour and toss to coat. Gently fold the apple chunks, and any remaining flour, into dough with a spatula until just combined.
  4. Pour the shaggy mixture out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Bake for 22-24 minutes, or until cooked through and the tops are golden brown. Drizzle with salted caramel sauce, sprinkle with sea salt (if using), and serve at once!

S’MORES KRISPIE TREATS

September 18, 2019
S’mores Krispie Treats have all the flavors of ancient s’mores created into a simple no-bake summer afters. Loaded with Golden Grahams cereal, lots of marshmallows and chocolate, these indoor s’mores bars ar a crowd favorite.

S’MORES KRISPIE TREATS

S’mores ar fun to form and delicious to eat, however you don’t perpetually have quick access to a fire. These mock S’mores Krispie Treats mix all the flavors of a conventional s’mores: graham balmy, marshmallows, and chocolate into a chewy, icky treat!

The trick is to place a number of the mini marshmallows in with the cereal, rather than melting all. I additional chocolate chips into the bowl of cereal in addition. You may wish to let the fusible marshmallows cool for a number of minutes before adding them to the cereal, however the chocolate can still soften some.

S’MORES KRISPIE TREATS

INGREDIENTS :

  •  16oz bag mini marshamllows
  •  6 cups Golden Grahams Cereal
  •  6 Tbsp salted butter
  •  1 cup semi-sweet chocolate chips/chunks
  •  4 snack size Hershey's Milk Chocolate Bars (or 1 regular size (1.55oz) bar)

INSTRUCTIONS :

  1. Coat a 9x13-inch baking dish with cooking spray. Set aside.
  2. Place cereal in a large bowl. Add the chocolate chips. Remove 3 cups of mini marshmallows from the bag. Toss 2 1/2 cups of the marshmallows with the cereal and chocolate chips. Set aside the other 1/2 cup to press into the top of the bars later on.
  3. In a large pot, melt the butter over medium-low heat. Add the remaining marshmallows. Stir constantly until just barely melted. Remove from heat. Let rest 2 minutes to cool slightly.
  4. Pour the melted marshmallows over the cereal mixture. Stir until evenly coated. Pour into the prepared pan and flatten with a greased spatula or rolling pin.
  5. Separate Hershey's squares and then cut them in half. Press the chocolate squares and reserved 1/2 cup of mini marshmallows into the top of the krispie treats. TIP: Place a layer of wax paper on top (to minimize the sticky mess) and then press or roll with rolling pin.
  6. Cool completely, then cut into squares and serve. Cover and store any leftovers at room temperature up to 5 days.

S’MORES RICE KRISPIES TREATS PINWHEELS

September 13, 2019
Layers of candy, chocolate, and cracker rice krispies treats area unit rolled up into the proper bite-size package! Irresistible!

Pinwheels area unit perpetually appreciated and that they area unit even as simple to create as ancient treats. There’s a handful further steps however very, therefore price it!

S’MORES RICE KRISPIES TREATS PINWHEELS

Now here comes the fun half. I do know we’ve already got the candy element of those s’mores treats lined, however i actually needed that candy flavor to pop. So, I shmeared on a jar of candy creme.

S’MORES RICE KRISPIES TREATS PINWHEELS

INGREDIENTS :

  • 10 oz miniature marshmallows
  • 5 cup Rice Krispies cereal
  • 7 oz jar marshmallow creme
  • 1/4 cup Challenge butter plus more for greasing
  • 3/4 cup graham cracker crumbs
  • 6 Hershey's chocolate bars 1.55 oz each

INSTRUCTIONS :

  1. Preheat oven to 200 degrees.
  2. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
  3. Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
  4. Stir in cereal and graham cracker crumbs.
  5. Press mixture into prepared pan.
  6. Spread marshmallow creme on top using an offset spatula.
  7. Place Hershey's bars on top of the marshmallow creme.
  8. Place in oven for two minutes. Use a spatula to spread the softened chocolate.
  9. Let cool for 10 minutes.
  10. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
  11. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
  12. Slice and serve!

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