Scrumptious Scottish Scones

        Cooking with your kids: Lots of fun but one hot mess. All my kids love to get involved in the kitchen. Drizzling the olive oil, sprinkling salt and pepper, spreading flour about- it’s like the fun bus arrived. We bought learning towers a few years back for the twins to lend a helping hand. They were, and still are, a great purchase. At the time, they were $199 for one and honestly, I bet it would take $50 at Home Depot to buy the materials needed to make 2! That being said, we spent around $400 and had 2 boxed and delivered. Handy of us? No way! Practical? Totally! Albeit, the towers definitely encouraged the tots to become helpers. Undeniably, we have gotten our money’s worth and have enjoyed countless make-your-own pizza nights, flipping the pancake adventures and what does boiling look like lessons. Flip side: My son, little rascal, has used them as means to get to previously and deliberately unreachable items or to, goodness help me, turn on the faucets repeatedly. So buy with caution. 

        Anyway, this cookbook was a present for the girls for their 4th birthday. We chose a recipe where we had ingredients on hand. Confession- it originally called for raisins- we came to the conclusion M&Ms were interchangeable here. :) The scones came together easily and the steps were certainly kid friendly. And while the M&Ms looked a bit lackluster post baking, they sure as heck tasted great all warm and gooey when we took our first bite. For sure, we will refer back to this book to make something new in the coming months. It’ll be yummy I’m sure, messy no doubt but memorable forever. <3 Enjoy…

Scrumptious Scottish Scones

Makes: 6-8

Adapted from: The Disney Princess Cookbook 

Ingredients:

1 C flour

1 packet instant brown sugar cinnamon oatmeal 

2 tsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg

3 TBS packed light brown sugar

4 TBS cold unsalted butter

1/2 C M&Ms candy pieces

1 large egg

1/4 C milk

Topping:

1 tsp milk

1 TBS brown sugar

pinch of the instant oatmeal previously used

1. Preheat oven to 350
2. In a large bowl, stir together flour, oatmeal, baking powder, salt, cinnamon, nutmeg, and brown sugar
3. With a butter knife, cut the butter into small pieces. Add to mixture and use your fingertips to combine butter into mix. Stop when the mixture has lumps of butter about the size of peas
4. Mix in the M&Ms
5. In a small bowl, whisk the egg and milk together. Stir the egg mixture into the flour mixture until they are evenly combined. Do not stir too much, the dough will become tough and your scones will be dense 
   
6. Turn the dough out onto a floured surface. Rub some flour onto your hands and shape/pat the dough into a 3/4 in thick circle 
7. Now make the topping. Use a pastry brush to spread the tsp of milk onto the circle. Sprinkle on the oatmeal and brown sugar
   
8. Cut the circle into 6 or 8 triangular pieces (like a pizza). Place each piece slightly apart on an ungreased cookie sheet or one covered with a silicone sheet (recommended)
9. Bake for 8-10 minutes, until golden brown
10. Cool on rack, enjoy warm or room temperature 
    

Cinnamon Footballs

          Super Bowl Sunday…….brace yourself for a flood of big appetites, dip recipes and pizza delivery options. It really is the Thanksgiving of sports. Food, food, and maybe another serving of you know what. 

        I won’t complain, it really is a great day to be an American. I like the sport of football to a certain degree, but I for sure like the idea of indulging all day plenty more. I’d say that puts both you and me in the majority. 

        But what I sadly have noticed is that many recipes for Super Bowl rarely involve dessert. Is it because most people conk out after halftime, therefore cutting off the final course? Or are we too full of salty and savory to save room for sweet? Or perhaps it just isn't on the agenda because desserts aren't offered during football afternoons or crazy tailgates. Eh, I don't know. I just know that it is sad. So here is one recipe that will make me and the other sweet-tooth population happy. These cookies are a cross between a sugar cookie and a graham cracker. They are definitely addicting and maybe with a better pastry hand than mine, quite cute for the day. I can’t help the 3 toddlers pulling at my legs, you can blame them for these footballs’ loose laces. Regardless, they don't let the desert table stay empty. And that’s something I can always root for! Enjoy….

Cinnamon Footballs

Makes: about 2 dozen

sightly adapted from: Betty Crocker Cookie Book

Ingredients:

1/2 C packed light brown sugar

1/2 C butter, softened

1 tsp vanilla

1 1/2 C flour

1/2 tsp ground cinnamon 

1/8 tsp salt

2-3 tsp whole milk

24-30 whole blanched almonds *

white decorating icing (I used store bought, which I recommend)

1. Heat oven to 350 degrees
2. In a large bowl, beat sugar, butter and vanilla until well combined
3. Stir in flour, cinnamon, salt and milk until dough holds together (if too dry, add an additional tsp milk)
4. Shape a TBS of dough around each almond to form a football shape
5. Place on parchment paper-lined cookie sheet about 1in apart
6. Bake 12-14 minutes or until set but not browned 
7. Remove from cookie sheet and let cool on wire rack
8. When completely cook, use icing to decorate the football stitches 

* Blanched almonds apparently can be found at grocery stores, but I had no luck. All I did was boil a small pot of water, place almonds in boiling water for exactly 1 minute. Drain with cold water in colander. Place on paper towel and let dry. In about 10 minutes or less, rub paper towel over each almond and skin comes right off…..viola-blanched almonds!

Carrot Cupcakes

              Well if there is one thing more than I love than cooking for myself and Hubby, it is cooking for my kids. Honestly, I knew I would enjoy this pre-babies, but actually doing it has been more joyful than I could have ever imagined. Even the process of making the treats is fun to me. I plop the kiddos in their little seats on the counter, then pretend to host a cooking show while prepping and making whatever it is. Yes, their attention spans only last, oh, about 10 minutes but I don’t mind….. enter something for them to chew. Once content, I continue with my show, explaining and showing my viewers (yes just the 2 of them) what is coming together. They smile, giggle and I get to keep my kitchen skills at somewhat of a decent level. For the three of us, it is a winning situation. 

          So far, I’ve made them banana muffins, sweet potato bread and these here cupcakes. Their itty bitty teeth and itsy bitsy fingers have served them quite well as they have gobbled all these treats up. And as a bonus, all the goodies keep grandparents, daddies and hungry mommies satisfied too! Enjoy….

Toddler Treat- Carrot Cupcakes

makes- 10 servings

slightly adapted from: parents magazine 

Ingredients:

1 C flour

1/3 C sugar

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/3 C canola oil

1/3 C unsweetened applesauce

2 eggs, beaten

1 1/2 C finely grated carrots

frosting:

4 oz room temp. cream cheese

1 TBSP pancake syrup

Procedures:

1. Preheat oven to 350, line muffin pan with liners or spray with nonstick spray
2. In medium bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt
3. In large bowl, whisk together oil, eggs, and carrots
4. Slowly add dry ingredients until just blended
5. Divide batter among 10 muffins cups (could stretch it out to 12 if you want smaller cakes)
6. Bake cupcakes until tops are golden brown and cake tester to toothpick comes out clean, about 25 minutes
7. Remove from pan from oven and let cool on a rack
8. Blend frosting ingredients and then spread on cupcakes 

My Happy Eaters 

Oreo Pound Cake

            You know what might be even better than having this cake to serve?

            Having ¾ of a package of Oreos left to snack on all month long!! Seriously, I think I was more excited to have leftover Oreos in my fridge than I was to bring this cake to a recent family BBQ. Haha, I guess I like to keep it more simple than most!

            Nevertheless, this cake is great. Definitely a “cheater recipe” in that it has 2 ingredients, but whose judging? C’mon, who doesn’t love a quick and tasty treat that will both wow your guests and leave you with a little treat at home? There I go again, with my beloved package of Oreos. Moving on…..yes, this recipe……I bet it would be super good with all the umpteen new flavors of Oreos out there too. I recently saw peanut butter Oreos and my goodness, those would be divine in this recipe. I hear there is even a Limited Edition Cookie Dough flavor……wowza, that is almost too much to handle. And of course, the source I got this recipe from, Miss Stephanie stands by her Birthday Cake Oreos. Again, another addition to this recipe that would be nothing short of exceptional.

            So go ahead, get some Oreos…..original or something more adventurous…..either way you’ll be left with one delicious cake and duh- a treat left for you! Enjoy….

 

Oreo Pound Cake

Servings: 8-10

Slightly adapted from: Stephanie Cooks, originally adapted from: Kraft

OBJ: TCW be able to bring a homemade dessert without spending hours in the kitchen whipping one up

Ingredients:

15 Oreos

1, 16 oz package Pound Cake Mix

Procedures:

1. Preheat oven to 350 degrees

2. Butter a loaf pan or cover one with foil then spray with nonstick spray

3. Prepare the pound cake mix according to package directions

5. Chop up 10 Oreos and mix into batter

6. Pour batter into prepared pan

7. Cut the remaining Oreos into quarters and scatter atop of batter, push down to help set them

8.  Bake for 1 hour and 10-15 minutes, during last half hour loosely place piece of foil on top to prevent burning

9. Remove from oven and let cool in pan for 5 minutes before removing to cool completely

Banana Nut Muffins

             How come I have less work to do in the summer but less time to do everything else I need to get done? Honestly, I don’t have to get up at 5am, sit in rush hour parkway traffic or commute during the months of July and August, yet I still have this ongoing to-do list and things that just aint gettin’ done. HHhhmmm….could it be that I

a.) sleep until 10 am most mornings

b.) take 2 hours to read paper, eat breakfast and peruse internet

c.) take naps as often as I can

d.) all of the above

            If you chose d., yes you are correct and now you think I’m a slacker…..eh, hate if you want….I merely try to live it up during these 8 weeks off while still sacrificing an ongoing to-do list and ever-growing not-done-yet list.

            So yes I am teacher who is still trying to soak in the next few weeks of sun as well as get what I need to get done before the alarm starts to ring once again. On the list:

-          Bake more

-          Cook new recipes

-          Finish my dining room furnishings

-          Organize my cabinets

            So although I can’t say I’ll be successful conquering that entire list, I can say I am well on my way. Case and point- this recipe. More baking…..check! Now although this is not exactly some revolutionary, drool worthy recipe, it was one that continued to repay me morning after morning. The muffins were probably the best ones I’ve made yet. Moist, fluffy, with a decent amount of texture, they accompanied my coffee and fruit bowl perfectly.

            So go ahead and make these, I think your morning will brighten……even if it doesn’t last as long as mine does! …….:) Enjoy

 

Banana Nut Muffins

Servings: 12 – 14

Adapted from:  Food Network- Tyler Florence& All Recipes

OBJ: TCW be able to try one more banana nut recipe to see if she can stop the search for the best one

Ingredients:

2 C Flour

1 ½ tsp baking soda

½ tsp salt

4 overripe bananas

1 C brown sugar

¾ C (1 ½ sticks) unsalted butter, melted and cooled

2 eggs

1 tsp vanilla extract

½ C chopped walnuts

Streusel Topping:

2 TBS chopped walnuts

1/3 C brown sugar

1/8 tsp cinnamon

2 TBS flour

1 TBS butter, melted

Procedures:

1. Preheat oven to 365 and line muffin tin with nonstick liners

2.  In a large bowl, combine flour, baking soda, and salt, set aside

3. Mash 2 of the bananas with a fork just slightly, you still want them to have texture

4. With an electric mixer fitted with wire whisk, whip the remaining 2 bananas and sugar together very well, for a good 3 minutes

5. Add the melted butter, eggs, and vanilla and beat well. Make sure to scrape down bowl at least once

5. Mix in the dry ingredients just until incorporated. Fold in nuts and the mashed bananas with a rubber spatula

6. Using a large ice cream scoop, spoon the batter into the muffin tins to fill about ¾ of the way. Give them a nice rap on the counter to get bubbles out

7. In a small bowl, mix all the streusel ingredients together except butter

8. Using a fork, blend in butter so that you have a moist crumb consistency

9. Sprinkle crumb topping over each muffin

10. Bake for about 18-20 muffins, or until toothpick comes out clean. Let cool in pan for a few minutes before turning out onto rack to cool

11. Serve warm or room temperature

 

 

 

 

Italian Ricotta Cookies

              Yum, these cookies! Little gems with just the right amount of sweetness and small enough to grab a few and have no shame. Add to that a cup of tea and you’ll have yourself one midday escape. Oh and plus they have sprinkles…..this undoubtedly makes everything better. Duh

            Only problem is….July- when a cup of tea and cranking your oven sound like we’re off our rocker!

            So maybe just wait to make these for a rainy cool day……or send the recipe to someone, like me, who bakes in the summer……or suck it up and put on a tank top and get crackin!

            Or if you must, pin the recipe and save for Christmas time. Being that the recipe makes about a million cookies, you’ll definitely want to make these come December. It will be you: 1 overwhelming Holiday stress: 0  

            Can’t believe I was just writing about Christmas…..ahh, enough of that…..Here’s to enjoying the sun, playing in the heat and (maybe) having some cookies along with! Enjoy….

Tip: place newspaper underneath cookies with sprinkling to save yourself a mess

Italian Ricotta Cookies

Makes: about 4 dozen

Source: Family Friend

OBJ: TCW be able to make one batch of cookies to feed a crowd

Ingredients:

½ lb butter, room temperature

2 C sugar

½ tsp salt

1 lb Ricotta cheese

2 eggs

1 tsp vanilla extract

Grated rind of 1 orange

4 ½ C flour

1 tsp baking powder

1 tsp baking soda

Icing:

2 C confectionary sugar

¼ C butter, melted

3 TBS whole milk

½ tsp vanilla extract

Multi-colored sprinkles

Procedures:

Cookies:

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper

2. Cream butter, add sugar and continue creaming.

3. Add eggs, ricotta, vanilla and beat well

4. Sift together flour, baking powder, baking soda, and salt. Add to batter along with orange rind and mix well

5. Drop by rounded teaspoonfuls onto baking sheet about 1 inch apart. Bake for about 10 minutes, or until edges are lightly browned. Let cool completely

Icing:

1. Combine all ingredients until smooth consistency

2. Spread icing on top of each cookie and add sprinkles

Super Quick Reese's Peanut Butter Fudge

       Oh, Lauren…..you continue to amaze me with simple and delicious recipes…..I wish you were my neighbor….

            This one, super quick Reese’s ™ PB Fudge, was ridiculous. My family was smitten for hours this past weekend. The minute the outdoor gang heard that the indoor gang had fudge, the entire porch emptied out and the fudge-filled platter shrunk considerably. At one point, I think everyone had fudge in their mouths and more pieces on their plate. Needless to say, I wasn’t the one the party was for but I did get some serious recognition and praise. Don’t worry baby Mark- your Baptism was beautiful and I, your Godmother, was overjoyed to watch you be Blessed. I just won’t bring a dish to your Communion, deal?

            So this being such a hit, I had to share with my readers and those who attended the party, for which I promised the recipe ASAP. You can have this done and ready to serve in a snap. Be warned though, once it goes out- 1. There may be none left within minutes 2. Everyone will want the recipe and 3. You will be the center of attention.

            So with that, get on your Sunday best, brush them teeth and share on……Enjoy….

 

Reese’s™ Peanut Butter Fudge

Servings: about 25-30 pieces

Slightly adapted from: Lauren's Latest

OBJ: TCW be able to bring a dessert dish to a family BBQ that will please almost all

Ingredients:

1 can, sweetened condensed milk

3 Cups, semisweet chocolate chips

2 TBS sugar

24 full size Reese’s PB Cups, divided

Procedures:

1. Line an 8 x 8 baking dish with foil and lightly spray with nonstick spray

2. Place 16 peanut butter cups in single layer on bottom of dish:

3. In a microwave-safe bowl, melt chocolate chips, sugar and condensed milk in microwave in 30 second intervals, stirring each time until completely combined and smooth

4. Pour melted chocolate over peanut butter cups and spread it over smoothly

5. Roughly chop remaining 8 peanut butter cups and press into chocolate, let set and come to room temperature (about 45 minutes) before covering with foil and refrigerating:

6. Refrigerate for at least 4 hours, remove from dish, peel away foil and cut into bite-size squares

7. Enjoy! 

Banana Split Ice Cream Pie

Okay so it is ice cream, pie, and a beloved sundae in one dessert…..

You’re very welcome!

Oh and while you’re smitten with me, let me tell you how long it takes to make…….15 minutes J

I know, I really should wear a cape sometimes!

            Needless to say, but I’ll tell you anyway….this pie was inspired by this month’s Food Network Magazine. The original recipe had about 3- too- many steps for me to handle this past Memorial Day. I’m sure their version was divine, it was a thing a beauty to look at! But my here version, is kind of like a CliffsNotes one. All the good stuff, minus the time to conquer the real thing.

            I can’t say I got any complaints about taking a shortcut. Each slice was received with a welcoming smile, aiming spoon, and a quick turn goodbye! My only blunder was forgetting the maraschino cherries. Oh well, it remains to me be true- Food Network continues to outshine me! Enjoy….

 

Banana Split Ice Cream Pie

Servings: 8-10

Inspired by:Food Network Magazine, June Edition

OBJ: TCW be able to take a play on a Banana Split Sundae

Ingredients:

1 graham cracker shell

1 gallon, strawberry/vanilla/ chocolate combo ice cream

½ C chocolate syrup, divided

2 bananas, sliced into ¼ inch slices, divided

½ C coarsely chopped walnuts, divided

Whipped topping and maraschino cherries, for garnish

Procedures:

1. Drizzle and spread ¼ C chocolate syrup over side and bottom of graham cracker shell

2. Use the slices from 1 of the bananas to cover the bottom of chocolate-covered graham cracker

3. Spooning one heap at a time, fill shell with about ¾ of gallon of ice cream. Try to smooth out as much as possible, it will be like a mound- no worries!

4. Spread the remaining slices of the other banana on top of ice cream

5. Sprinkle remaining ¼ C walnuts over top of ice cream

6. Drizzle, in any pattern you like, the remaining  ¼ C of chocolate syrup

7. Immediately transfer to freezer and let set for at least 3-4 hours

8. Serve with a decent dollop of whipped topping and another quick drizzle of syrup

 

 

Apple Pie

            Can you believe Memorial Day Weekend is here? I feel like the Polar Vortex just left. Oh well, I’ll take a good BBQ and some summer sun any day over blizzards and snow boots.

            So with MDW officially here, I felt it necessary to deliver you an all-American classic: apple pie. Although not exactly a BBQ food, it definitely deserves a spot on your table this weekend. Lucky for you, the recipe below isn’t too time consuming nor will have you cranking your oven all day. I combined two tried and true recipes to come up with this version. The results were excellent, with only specks of flaky crust left on everyone’s plate.

            I hope your weekend turns out yummy and grand, with good friends, family and food all abound. Enjoy…

 

Apple Pie

Servings: 8

Adapted from: Pillsbury and Betty Crocker

OBJ: TCW be able to create an American classic

Ingredients:

 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

6 C thinly sliced, peeled apples (6 medium)

3/4 C sugar

2 TBS all-purpose flour

3/4 tsp ground cinnamon

1/4 tsp salt

1/8 tsp ground nutmeg

1 TBS lemon juice

1 egg, beaten

2 TBS unsalted butter, cut into small pieces

Extra sugar and cinnamon (mixed), for topping

Procedures:

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom

·1 Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

·2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

·3 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

2. In large bowl, gently mix apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice

3. Spoon into crust-lined pie plate. Sprinkle butter pieces over filling:

 

4. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust

5. Brush top of pie with beaten egg and sprinkle generously with cinnamon/sugar mixture:

 

6. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning

7. Cool on cooling rack at least 2 hours before serving