Yes, We Cook!

Yes, this post is a few months late.  If you haven’t noticed, I really haven’t been posting.  But don’t worry!  The Fabergé themed Easter caked tradition did not die.

The white cake recipe used in the past cake efforts was also used in this; however, this year fondant was replaced with Buttercream frosting!  Here is the recipe:

• 2 cups (1 pound) unsalted butter, room temperature
• 1 cup vegetable shortening or hi-ratio shortening
• 1 tablespoon fresh lemon juice or 1.5 teaspoons lemon extract, pure vanilla extract or almond extract
• 1 teaspoon salt
• 3 pounds 10x confectioners sugar
• 3 tablespoons meringue powder
• 0.5 cups + 1 tablespoon water, mild or clear liquer

Instructions:

1. Cream shortening and butter with an electric, handheld or paddle-whip mixer.
2. Add flavoring and salt.
3. Gradually add sugar, on cup at a time.
4. Add meringue powder. (The mixture will appear dry)
5. Add liquid of choice and beat until light and fluffy (approximately 5-8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.

Oh, the frosting was SO GOOD.  SO very good.

I don’t ever recall having this before.  I just saw the picture of a simple chocolate cake that serves a small crowd people and that filled the need I had for this past weekend’s festivities.  This turned out different – GOOD different – than I expected as this was not the way I had ever made chocolate cake before!

2 tsp all purpose flour

2 c all purpose flour

2 c granulated sugar

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp salt

3/4 c water

1/2 c butter

1/2 c unsweetened cocoa, divided

1/2 c low fat buttermilk

1 tbsp vanilla extract, divided

2 large eggs

6 tbsp butter

1/3 c fat free milk

3 c powdered sugar

1/4 c chopped pecans, toasted

1. Preheat oven to 375. Coat a 13 x9 in pan with cooking spray, dust with 2 tsp flour.

2. Combine 2 c flour with next 4 ingredients in a large bowl, stir with a whisk.  Combine 3/4 c water, 1/2 c butter, and 1/4 c cocoa in a small saucepan; bring to a boil, stirring frequently.  Add to flour mixture.  Beat with a mixer at med speed until well blended.  Add buttermilk, 1 tsp vanilla, and eggs; beat well.  Pour batter into prepared pan.  Bake for 22 – 25 mins (closer to 25 for me).  Place on a wire rack.

3. Combine 6 tbsp butter, fat free milk, and remaining 1/4 c cocoa in a saucepan; bring to a boil, stirring constantly.  Remove from heat and gradually stir in powdered sugar and remaining 2 tbsp vanilla.  Spread over hot cake.  Sprinkle with pecans.  Cool completely on a wire rack.  Makes 20 servings.

I wish I had alternate views of an actual slice for you but I had to leave the party a bit early to go to work.  My husband saved me a slice and I ate it by the time I remembered I needed another pic :-p  Anyway, as you can see the frosting has a light crispness to the very surface.  The frosting is distinct yet the moistness of the cake (I believe d/t the buttermilk) blends nicely with it and gives it a definite richness.  Very good! I would definitely make this again for a large event.  You can make this the night before and let it cool overnight to save you time.

Nutritional Information:

Calories: 298

Fat: 10 g

Protein: 3.1 g

Carbohydrate: 49.8 g

Fiber: 0.5 g

Cholesterol: 44 mg

Sodium: 188 mg

So here we are. . .dessert time again.  I needed something to bring in to work yesterday and wanted to use ingredients I had on hand.  Needless to say, chocolate and mint is another favorite pair of mine.  So decadent and good – you’d never know these were low-cal!

Bottom layer:

1 c flour

1/2 tsp salt

1 c granulated sugar

1/2 c egg substitute

1/4 c butter, melted

2 tbsp water

1 tsp vanilla extract

2 large eggs, lightly beaten

1 (16 oz) can chocolate syrup (about 1 1/3 c)

Mint layer:

2 c powdered sugar

1/4 c butter, melted

2 tbsp fat free milk

1/2 tsp peppermint extract

2 drops green food coloring

Glaze:

3/4 c semisweet chocolate chips

3 tbsp butter

1. Preheat oven to 35o.

2. Combine flour and salt; stir with a whisk.  Combine granulated sugar and next 6 ingredients in a medium bowl; stir until smooth.  Add flour mixture to chocolate mixture, stirring until blended.  Pour batter into a prepped 13 x 9 baking pan.  Bake for 28 mins.  Cool completely in a pan with a wire rack.

3. Combine powdered sugar and next 4 ingredients in a medium bowl; beat with a mixer until smooth.  Spread mint mixture over cooled cake.

wow. . .this was super green. . .like Shrek.

4. Combine chocolate chips and 3 tbsp butter in a medium microwave-safe bowl.  Microwave on high for 1 minute, stirring after 30 seconds. Let stand 2 minutes.  Spread chocolate mixture evenly over mint layer.  Cover and refrigerate until ready to serve.  Cut into 20 pieces.

The bottom layer was a bit moister than I expected but still very good.  I wonder if it may needed to have been in the oven a few minutes longer.  Other than that I had NO complaints whatsoever – delicious!

Nutritional Information:

Calories: 264

Fat: 8.7 g

Protein: 2.8 g

Carbohydrate: 45 g

Fiber: 0.5 g

Cholesterol: 38 mg

Sodium: 139 mg

Let’s hear it for the scones, again!  Okay, I’m just going to tell you now – this is a very traditional scone in that it is a bit more on the ‘bitter’ side.  Most scones you see now are sweetened by what’s added into or on top of them (IE. chocolate, fruit, icing, etc.).  So I don’t want you to be surprised.  Despite that, I still really liked the coffee and nut flavor and they are perfect paired with your daily coffee or espresso (I have a great connection with this – my friend makes and sells his own). If you’re up to it – here you are!

Ingredients:

2/3 c low fat milk

2.5 tbsp instant coffee granules

1 tsp vanilla extract

1 large egg, lightly beaten

2.25 c flour

1/3 c sugar

2.5 tsp baking powder

3/4 tsp salt

1/4 tsp ground cinammon

1/4 c chilled butter, cut into small pieces

3 tbsp finely chopped walnuts

2 tsp low fat milk

2 tsp sugar

1. Combine 3/4 c milk and coffee granules in a microwave safe bowl – heat on high for 1 minute.  Cover and chill completely.  Stir in egg and vanilla.

2. Preheat oven to 425.

3. Combine flour and next 4 ingredients into the bowl.  Cut butter in with a pastry blender.  Stir in walnuts.  Add milk mixture, stirring until moist (dough will be sticky).

4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.  Pat dough into an 8 in circle on a baking sheet coated with cooking spray.  Cut dough into 10 wedges (do not cut all the way through the dough though so as to retain moisture).  Brush with remaining milk and sprinkle with 2 tsp sugar.  Bake for 20 minutes.  Makes 10 servings.

***Van, these would be the third scones I’ve made and I will tell you – each time the dough seems like a sticky mess but apparently they are supposed to be that way.  Adding more flour will make the scones too dry.  So if you care to try again don’t fret if the dough seems “off”.

Like I said, I really enjoyed these but because I’m a chocolate freak I will probably add some chips in there the next time

Nutritional Information:

Calories: 207

Fat: 7 g

Protein: 4.9 g

Carbohydrate: 31 g

Fiber: 1 g

Cholesterol: 35 mg

Otherwise known as seven layer bars (but I counted in this recipe and I didn’t find seven – so I’m not sure what constitutes an actual “layer”) these are ooey, gooey, and absolutely delicious!  These are quite simple and since I have never made them before I just stuck with the original recipe I had on hand but the possibilities are endless here.  My friend who doesn’t even like coconut said she liked these.  You be the judge.

1.5 c graham cracker crumbs (about 9 cookie sheets)

2 tbsp butter, melted

1 tbsp water

1/3 c semisweet choco chips

1/3 c butterscotch chips

2/3 c flaked sweetened coconut

1/4 c chopped pecans, toasted

1 15-oz can fat-free sweetened condensed milk

1. Preheat oven to 350.

2. Line the bottom and sides of a 9 in square baking pan with parchment paper.

3. Place crumbs in a bowl and drizzle with butter and water.  Toss with a fork until moist.  Gently pat mixture into an even layer in the pan (do not press firmly because the milk needs to seep into the graham cracker crumbs).  Sprinkle with chips.  Top evenly with coconut and pecans.  Drizzle milk evenly over the top.  Bake for 25 minutes or until lightly browned and bubbly.  Cool completely in pan on a wire rack.  Yields 24 small bars or 16 medium sized bars.

What was left 5 hours later. . .

The bottoms came out pretty moist, especially the center pieces.  I think I would leave them in the oven a bit longer so the crust is harder.  But other than that the taste is wonderful

Nutritional Information:

Calories: 123

Fat: 4.4 g

Protein: 2.1 g

Carbohydrate: 19.1 g

Cholesterol: 5 mg

Sodium: 64 mg

Fiber: 0.5 g

So I went with this recipe because I wanted to use what I had on hand – and we ran out of the chocolate hazelnut drops.  Holy crap these were so good!  Definitely not your average chocolate chip cookie.  Add these to your gourmet cookie box collection – that’s my goal, you know!

Heaven’s ingredients:

1 c butter, softened

scant 3/4 c superfine sugar

1 egg yolk, lightly beaten

2 tsp orange extract

2.5 c flour

generous 1/2 c semisweet chocolate chips

salt

1.5 tbsp each superfine sugar and ground cinammon

1. Preheat oven to 375 and line your cookie sheets with parchment paper.

2. Beat your butter and sugar together with a wooden spoon until well combined then beat in egg yolk and extract.  Sift together your flour and pinch of salt into the mixture and add the chocolate chips.  Stir until thoroughly combined.  Keep in mind the batter may be somewhat crumbly.

3. For the coating, mix your tbsps of sugar and cinnmmon.  Scoop out dough by tablespoons and form into balls and roll them in the coating.  Place on your cookie sheets spaced well apart.

4. Bake for 12-15 mins and let cool on cookie sheets for 5-10.  Then transfer to wire racks with metal spatula. Makes 30.

Guaranteed to make your kitchen smell so delicious!

Enjoy these as much as I have =D

Not too long ago I made an apple streusel muffin that was very good. Well. . .I came across this recipe and decided to try it since I needed more homemade breakfast goods on the kitchen counter.  Let’s just say the first apple muffins are now complete history.  I believe, yes, I believe my husband ate 3 out of the dozen the first day.  These are so moist and satisfying and for being low-cal I fell in love!

Your supplies:

3/4 c plus 2 tbsp packed brown sugar

1/4 c chopped pecans

1/2 tsp ground cinammon

1 c each flour and wheat flour

1 tsp baking soda

1/2 tsp salt

1/4 c canola oil

2 large eggs

1 c natural applesauce (= 2 small individually packed applesauces)

1 tsp vanilla extract

3/4 c lowfat buttermilk

1 golden delicious apple, peeled, cored, and chopped

1. Preheat oven to 400 and prep your muffin pan.  In a small bowl mix the 2 tbsp of brown sugar and pecans.  Set aside.

2. In a medium bowl mix together flours, baking soda, and salt.

3. In a large bowl mix remaining 3/4 c sugar and oil until combined.  Add eggs one at a time, whisking after each.  Then add applesauce and vanilla.   Whisk in flour mixture in 2 batches, alternating with buttermilk.  Gently stir in apple.

4. Fill your muffin pan and sprinkle with sugar/pecan topping.  Tap the pan to remove any air bubbles (did not know this previously!).  Bake for 20 mins and let cool on wire rack for 15.  Enjoy!

sorry about the flash - took this with my phone :-p

Nutritional Information:

Calories:  219

Total Fat: 8 g

Protein: 4 g

Carbohydrate: 35 g

Fiber: 2 g

Hello.  My name is Eileen and I am a chocoholic. . .I once again hit the jackpot with these cookies.  Hazelnuts are my favorite nut and although I think almost anything is good drenched in dark chocolate – this combination is incredibly satisfying.  But that’s just my opinion.  Feel free to form your own once you’ve made these

Supplies:

1 c softened butter

scant 3/4 c superfine sugar

1 lightly beaten egg yolk

2 tsp vanilla extract

2 c flour

1/2 c unsweetened cocoa

1/2 c ground hazelnuts

1/3 c semisweet chocolate chips

4 tbsp chocolate and hazelnut spread

salt

1. Preheat oven to 375 and line your cookie sheets with parchment.

2. Mix your butter and sugar with a wooden spoon and then beat in yolk, and extract.  Stir together flour, cocoa, and a pinch of salt, add the hazelnuts and chocolate chips and stir until thoroughly combined.

3. Scoop out tablespoons of the mixture and shape into balls.  Place on sheets and use the dampened end of a wooden spoon to make a hollow in the center of each cookie.

4. Bake for 12-15 minutes and let cool on the sheets for 5-10.  Then transfer to wire rack to cool completely and fill the hollows with the spread.  Makes about 30.

Let me count the ways. . .

Incredibly decadent :9

Yeah, I wasn’t counting calories with these.

Enjoy!

So by a friend’s special request I decided to take this cake on.  From all the recipes I read I knew it was going to be a bit of a challenge.  The ganache was my preference out of all the different ways you can present the cake – surprise, surprise.  So if you like angel food and would like to attempt it yourself, here you are

You will need:

• 1 cup cake flour
• 3/4 cup sugar
• 2 tablespoons sugar
• 12 large egg whites
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon almond extract
• Note: For those not use to making angel food cakes don’t get any yoke in the whites, if you do throw out and start over. You can always separate the egg in a glass first. Then if no yoke pour into measuring container.
• DO NOT GREASE PAN.
• Use a two piece angelfood cake pan.

1. Heat oven to 375.
2. Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
3. Combine the extracts in a small bowl and set aside.
4. Beat egg whites, cream of tartar and salt until it forms peaks.
5. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
6. Beating on LOW, add flour mixture and extracts slowly. Make sure you fold in the sides and bottom of your mixing bowl.  Spoon into an angel food cake pan.  Move a knife through batter to remove air pockets. Bake 30-35 minutes or until top springs back when touched lightly with finger.  Invert pan onto a tin funnel to cool completely.
   
   
   Some angel cake pans have tri-legs so you can invert it onto a countertop but another site said that the moisture from the cake’s heat against the countertop makes the cake shrink and ruins the top.  The space just isn’t far enough.  So per another suggestion I inverted mine on a colander.  This worked just fine!
7. To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan.  Then firmly spank the sides of your pan.
8. 
   While your cake is baking make your ganache – 1-package Ghirardelli semi-sweet/dark chips, 1 c heavy cream, and 1 tbsp butter.  Heat heavy cream on stove until almost boiling (but NOT!).  Quickly take it off heat and pour over chocolate in a glass bowl.  Allow to sit for one minute.  Stir together with butter. (The butter gives it that nice shine. Alternately, vanilla extract does the same thing.)
   
   
   
   
   It will look a bit “milky” at first.  The first time I made this I was a bit scared of how it would turn out because I didn’t want to lose the bitter flavor.  But rest assured, it was fine.  This will keep at room temperature for 2 days so this is something you can make in advance or if you have leftover and want to use the rest you can.  Just cover with plastic wrap.
   
   
   When you’re ready, slowly pour or spoon over cake (on parchment paper).  I decided to do only the top of the cake and let the sides drip down.  Since it is such a light cake I didn’t want to overwhelm it by covering the cake entirely.
   
   
   
   
   
   
   I served this last night with raspberries, strawberries and whip cream.  Fantastic!  I hope you enjoy as well.
   
   
   Happy Monday everyone and here’s to another week of cooking

From what I hear you are either a custard fan or not.  I grew up with flan and desserts of the sort but for some reason didn’t care for custard until much later in life.  I used the following recipe to make this for a friend’s father whose favorite dessert is this.

Ingredients

• 1 (9 inch) unbaked pie crust
• 3 eggs, beaten
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg white
• 2 1/2 cups scalded milk
• 1/4 teaspoon ground nutmeg

1. Preheat oven to 400 degrees F (205 degrees C).
2. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
3. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
4. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack and give some time to set.

***This was the first time I made this and so being the type of person I am I made a second pie to taste test it myself before giving what I made to someone else.  However, I decided to put a thin layer of chocolate on the bottom so that others in my household would partake of it too.  I had to increase the baking time by about 5-7 minutes.  The custard filling came out exactly as I expected and the chocolate, although I even questioned throwing that in there, was really good.  Even my husband who doesn’t care for custard thought it was a nice touch.

This goes to show you: don't shift the pie while it is baking. The nutmeg will move over! Errr. . .

. . .with the chocolate layer . . .

From what the recipe stated each slice (8 per pie) has approximately 225 calories (without chocolate).

I don’t know why I’ve held off on this recipe.  I’ve had pretty good success with a few other muffins I’ve made for breakfast-on-the-go and one or two “fails”.  This is one of the ones I like the most!  And if you’re into supplementation and good-for-you ingredients the flaxseed will probably be appealing to you.  Moist, not overly sweet, and just the right size (don’t be fooled by mega muffins!) here you are. . .

Ingredients:

1 c flour

1 c whole wheat flour

1/3 c packed brown sugar

2.5 tsp baking powder

1 tsp apple pie spice

1/4 tsp salt

2 eggs

1 c buttermilk

2 tbsp canola oil

3/4 c shredded/peel apple (1 medium)

2 tbsp finely chopped pecans

1 tbsp flaxseed

1 tbsp packed brown sugar

1 tbsp butter

1. Preheat oven to 375 and prep your muffin pan (12 ct).  In a large bowl, stir together flours, 1/3 c br sugar, baking powder, apple pie spice, and salt.  Set aside.

2. In medium bowl lightly beat eggs and stir in buttermilk and oil.  Add this mixture to flour mixture and stir until moistened (batter should be lumpy).  Fold in shredded apple and spoon all of this into muffin cups (fill about 3/4 full).

3. In a small bowl combine pecans, flaxseed and 1 tbsp br sugar.  Cut in butter until mixture resembles coarse crumbs.  Spoon this mixture over top of muffin batter.

4.  Bake for 18-20 min and cool in muffin cups on wire rack for 5 minutes.  Makes 12 servings. Enjoy!

You'd be proud of your muffins too

Nutritional Information:

Calories: 163

Total Fat: 6 g

Cholesterol: 39 mg

Protein: 4 g

Carbohydrate: 25 g

Fiber: 2 g

Sodium: 167 mg

For crying out loud, how did I stray from low-calorie dessert treats?  Okay, this was totally worth it.  Soft, buttery, and tastes very gourmet – here is your new favorite cookie.  Don’t eat them all at once, please; otherwise, who  else would know you bake so well?

Components of heaven:

1 c butter, softened

3/4 c superfine sugar (this is now the sugar I carry on hand at all times)

grated rind of an orange

1 egg yolk, lightly beaten

2 tsp orange juice

2.5 c flour

1 tsp ground ginger

4 oz bittersweet chocolate, broken into pieces

salt

1. Put first three ingredients in a bowl and mix well with a wooden spoon.  Beat in egg yolk and orange juice.  Stir flour, ginger, and pinch of salt into the mixture until thoroughly combined.  Shape dough into a ball, wrap in plastic wrap, and chill in the fridge for 30-60 mins.

2. Preheat oven to 375 and line cookie sheets with parchment (I will comment on this later).

3. Unwrap dough and roll out between 2 parchment sheets to a rectangle.  Using a sharp knife cut into 4 x 3/4 in strips and put them on the prepared cookie sheets.

4. Bake for 10-12 minutes.  Let cool on sheets for about 5 and then transfer to wire racks to cool completely.

5. Put chocolate pieces into a heatproof bowl and melt over a saucepan of gently simmering water, then remove from heat and cool.  When it is cool but not set then dip cookies in 1/4 to halfway (whatever you prefer) and put on wire racks and let set.  Makes about 35 cookies.

Fabulousness dipped in even more fabulousness. . .

A few things:

When a recipe tells you that you need to chill the dough, this is to make it easy to handle.  So when you’re working with the dough, once it reaches room temperature again, it becomes pretty slippery and very soft so it is best if you can work fairly fast.  As you can see I tried to get all the cookies to be of the same size and shape but I took my time rolling the dough out and cutting it out in strips and the dough became pretty soft again.

Additionally, I only had so much parchment paper left and so I used a baking spray on my cookie sheet.  I have one extra large Ultrabake cooking sheet which I absolutely love because my cookies never burn and come out perfect every time.  However, I had extra dough and ended up using another cookie sheet with spray and the cookies browned so much faster and some even burned (you can probably notice it in the upper RT corner of the photo).  If you’re into baking cookies often, definitely invest in a good cookie sheet – saves money in the long run.

Be careful when dipping your cookies in the chocolate because they might break!

These cookies are approximately 110 calories each – Blah!

So I found a more “reasonable” recipe after the sugar cookie post – and what I mean is that the dough was more malleable and didn’t make me want to pull my hair out.  This was still time-consuming because I used cookie cutters but the chocolate drizzle is easier to deal with than sprinkles and decorative sugar.  I will leave that to the pros for now.  These were excellent!  I decided to double the recipe this morning and I yielded a TON of cookies!  So these are perfect to share with others

You will require:

1 egg

1 egg yolk

1 c superfine sugar (caster)

1/2 c sweet butter (I used regular)

2 1/4 c all purpose flour

1/4 tsp baking soda

1 1/2 tsp ground cinnamon

1/4 tsp salt

6 oz bittersweet chocolate, melted

1. Mix together first 3 ingredients and then stir in melted butter.  Sift the flour, salt, cinnamon, and salt in a bowl and then add to egg mixture.  Chill until firm.

2. Preheat oven to 375 and prep your cookie sheets.  Roll the dough out between parchment or plastic wrap to about 1/8 in  and use cookie cutters. Place on baking sheets and bake for 10-15 mins until golden.

3. Cool on wire rack.  Dip fork into melted chocolate and drizzle onto cookies.  Allow to set on parchment and then enjoy!

I had fun with these - used cookie cutters kids would enjoy!

Cookies galore - this is the second sheet out of 4 large!

***Alternately instead of the cinnamon you can use ginger or the grated zest of 2 lemons (4-6 tsp) and add to egg and sugar mixture.

***This is NOT low cal

Nutritional Information (per cookie):

Calories: 65

Total Fat: 2.8 g

Cholesterol: 8.7 mg

Sodium: 63.6 mg

Carbohydrate: 9.5 g

Fiber: 0.3 g

Protein: 0.9 g

Seems like I can’t go one week without baking something for breakfast – but that’s a good thing, right?  This bread sounds rich, but it’s not.  It has just the right amount of peanut butter/chocolate flavor to leave you satisfied.

You’ll need:

3/4 c packed brown sugar

1/3 c creamy peanut butter

1.5 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 egg whites

2 tbsp canola oil

1 c all purpose flour

1/2 c whole wheat flour

1 c fat free milk

2 tbsp unsweetened cocoa powder

1 tbsp fat free milk

1. Preheat oven to 350 and prep your loaf pan.

2. In large bowl, combine brown sugar, peanut butter, baking powder, baking soda, and salt.  Beat with electric mixer until combined.  Beat in egg whites and oil until combined.  In a small bowl, combine flours and alternately add this and 1 c milk to peanut butter mixture beating on low speed after each addition.  Transfer 1/2 c of the batter to small bowl and stir in cocoa powder and 1 tbsp milk.

3. Spoon half the light-color batter evenly into prepped loaf pan.  Then drop all the chocolate batter by small spoonfuls on top of batter in pan.  Spoon remaining light-color batter over it.  Using a narrow metal spatula, swirl batters to create a marbled effect.

4. Bake for 50-55 mins or until inserted toothpick in middle comes out clean.  Cool in pan on wire rack for about 10 mins and remove from pan and continue to cool on wire rack.  Makes approx. 12 servings.

I probably could've done better with the "marbling" effect but still tastes delish!

Nutritional Information:

Calories: 181

Total Fat: 6 g

Cholesterol: 0 mg

Protein: 5 g

Carbohydrate: 28 g

Fiber 1 g

Sodium: 177 mg

Let’s hear it for the scones!!!  These will knock your socks off, no joke.  I’ve loved scones for as long as I can remember but for those of you who dislike the ‘dry spots’ this recipe retains a bit more moisture without being too soft and ‘cakey’.  And the glaze is amazing!

Here you go:

1.5 c all purpose flour

1/2 c wheat flour

1/4 c sugar

1 tbsp baking powder

1 tbsp finely shredded orange peel

1/4 tsp salt

1/4 c butter

1 egg

1/2 c buttermilk

1 tsp vanilla

1 c fresh blueberries (you can use frozen)

1. Preheat oven to 400 and prep your baking sheet.  In a large bowl mix first 6 ingredients together and then cut in butter until mixture resembles coarse crumbs.

2. Whisk together egg, buttermilk, and vanilla and add this mixture to flour mixture and stir just until moistened.  Gently stir in blueberries (you don’t want to mash them).

3. Turn out dough on lightly floured surface and knead for 10-12 strokes.  Lightly roll out dough into a 7 in circle and cut into 10 wedges.  Place on baking sheet about 1 in apart.

4.  Bake for about 15 mins or until golden brown.  While you are waiting prep your glaze: 3/4 c powdered sugar, 1/4 tsp finely shredded orange peel and either just enough orange juice or fat-free milk (4-5 tsp) to make drizzling consistency.  Makes 10 servings – Enjoy!

Freshly drizzled

Nothing better than homebaked goods for breakfast!

Nutritional Information:

Calories: 171

Total Fat: 5 g

Cholesterol: 34 mg

Protein: 4 g

Carbohydrate: 27 g

Fiber: 1 g

Sodium: 215 mg