A few autumns ago, we had a potluck at work and one of my coworkers, Brady, brought this wonderful apple cake that everyone loved! He said it was his grandma’s recipe. And he had baked the cake himself! It really was one of the favorite things at that potluck and everyone wanted the recipe, of course. I asked Brady if I could share the recipe here, so you have Brady and his grandma Shirley to thank for this! 🙂Continue reading
Hope you are enjoying the last day of your holiday weekend! I haven’t touched my computer for several days and it sure has been nice to unplug for awhile! 🙂 I haven’t done much cooking or baking this weekend either, but I did make another blackberry recipe with those blackberries I picked. I thought blackberry scones would be nice to try, and I actually tried a recipe out last week which did not turn out well at all! But I wasn’t quite ready to give up on blackberry scones, so this was my second attempt. And these scones turned out so much better! They are slightly sweet, moist, brimming with blackberries, and topped with a light creamy glaze…just the thing for a summer breakfast! You’ll need to use frozen blackberries (or freeze your fresh ones) so they won’t get all mushed up when you’re kneading the dough. The frozen blackberries will color the dough a little as you’re kneading it, but fortunately you only have to knead it a few times. If you don’t have blackberries, blueberries will work fine, too!
BLACKBERRY SCONES by NancyC, adapted from Tasty Kitchen
Makes 8 scones
- 1/2 cup plain or vanilla Greek yogurt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose unbleached flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, diced
- 1 cup frozen blackberries
LIGHT CREAM GLAZE
- 1 cup powdered sugar
- 2 Tablespoons Half & Half (light cream)
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
In a small bowl, blend Greek yogurt and baking soda; set aside.
In another small bowl, blend together the egg and vanilla; set aside.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender until the butter is the size of small peas.
Stir together the yogurt/baking soda mixture and the egg/vanilla mixture; then add this mixture to the flour mixture, stirring just until moistened. Gently stir in the frozen blackberries.
Turn the dough out onto a lightly floured board and knead a few times, just until the dough comes together. Place the dough onto the parchment-lined baking sheet and pat into a round disk about 1/2″ to 3/4″ thick. Score into 8 wedges. Bake for 28 to 30 minutes, or until the scones are golden brown and a toothpick inserted near center comes out clean or almost clean.
Cool scones for 15 minutes, then top with glaze. To make glaze, put 1 cup powdered sugar in a small bowl. Add 2 Tablespoons of Half & Half (light cream) and stir until well blended and creamy. Drizzle over cooled scones–drizzle on as much or as little glaze as you like–you probably won’t need to use all of it.
These scones were probably the most noteworthy thing I made over the 4th of July weekend–did you make any special holiday treats?
I love baking with sweet potatoes—I’ve made Sweet Potato Bread, Sweet Potato Biscuits, Loaded Sweet Potato Muffins, and Sweet Potato Cinnamon Cake… so I thought it was about time to try a sweet potato pound cake! I found a recipe that I tweaked a little, using some brown sugar along with granulated sugar in the batter, and adding a little more cinnamon and nutmeg, plus some chopped pecans. Continue reading
I had some very ripe bananas a few days ago, so naturally I thought of making banana bread. But I wanted to try something different. I’ve been seeing recipes with pomegranate seeds quite a bit, and I finally tried some. I love the way they taste, so juicy with a light sweetness, and a little crunchiness to them, too (that’s the inner seed part). And I hear they’re so good for you! So I decided to try them in banana bread and add some walnuts…and that’s how I came up with this Pomegranate Walnut Banana Bread. It’s very dense and moist, with a light sweetness from the pomegranate seeds and the Light Cream Glaze. The pomegranate seeds and the walnuts give this bread a crunchy texture, too, so it’s a bread you’ll want to chew on a bit more. I really liked it–if you like pomegranate seeds, I think you’ll like this, too! If you haven’t ever eaten pomegranate seeds, here’s a helpful article that tells you more about them at LiveStrong.com.Continue reading
I like cookies of all kinds…crispy, crunchy, chewy, gooey…you name it! These cookies happen to be soft and puffy, with a cake-like texture. And they are yummy! I adapted these Pumpkin Pecan Cookies from a recipe I found at VeryBestBaking.com. I added a little ground ginger to the batter and topped the cookies with an extra-rich, thick, creamy glaze and a pecan half. You can also add some finely chopped pecans to the cookie batter if you want.
The original recipe says it makes 36 cookies, but I ended up with 31–I must have made mine a little too big! So, you should get at least 31 cookies from this recipe, and maybe a little more. I found that the cookie batter was easier to work with if it was refrigerated a little after mixing. I refrigerated mine for 15 minutes, but I think a half hour would be even better. It will make it easier to scoop out your Tablespoonfuls of cookie dough.
These cookies are easy to make and great for this time of year, as we get closer to Thanksgiving…you may even want to make some for Thanksgiving weekend!
PUMPKIN-PECAN COOKIES by NancyCreative, adapted from VeryBestBaking.com
Makes 31 to 36 cookies
- 2 1/2 cups all-purpose flour (I used unbleached flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) butter, softened
- 1 cup canned pure pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 to 2/3 cup finely chopped pecans (optional)
- Whipping Cream Glaze (see recipe below)
- 31 to 36 Pecan halves, for garnish
Preheat oven to 350 degrees F. Grease baking sheets.
Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in medium bowl; set aside.
In large bowl, beat sugar and butter until well blended. Add in pumpkin, egg, and vanilla, and beat until smooth. Fold in finely chopped pecans, if using. Gradually beat the flour mixture into this pumpkin mixture, and mix until well-blended. If you have time, refrigerate the cookie dough for 15 minutes to a half hour, for easier scooping.
Drop cookie dough by rounded Tablespoons onto your greased baking sheets. Bake for 14 to 15 minutes or until edges are firm (be careful not to over bake, or the cookies will be too dry). Cool on baking sheets for 2 minutes (if you leave the cookies on the sheets any longer, they may stick, even if your pan is non-stick), then remove to wire racks to cool completely.
When cookies are completely cooled, spoon the Whipping Cream Glaze on each cookie and top with a pecan half.
WHIPPING CREAM GLAZE
- 3 cups powdered sugar
- 6 to 6 1/2 Tablespoons heavy whipping cream
- 1 1/2 Tablespoons melted butter
- 1 1/2 teaspoons vanilla extract
Combine all ingredients in a medium size bowl and blend until smooth. Use a spoon to dollop the glaze onto each cookie, then top with a pecan half (this is a thick glaze–if you’d like it thinner or even thicker, you can adjust the amounts of powdered sugar and whipping cream). You can use a little glaze or a lot…it’s up to you! If you put it on any heavier than I did (see above photo), you may need to make a little more glaze.
Hope you enjoy these cookies! What kinds of cookies do you like to bake in the fall?
Linked to Cookie Plan Monday.