Blueberry Scones

 

 

blueberry scones 3

 

I have tried my hand at sweet scones for years. Through the years, I have never produced a scone this tender and delicious. I’m so excited that I finally have a recipe that I want to keep forever! I already have a list of different flavors that I’m dying to try.
I found this recipe on babble.com. The first time I followed the recipe to a tee. Although it was good, it still wasn’t what I wanted. So I made a few changes and came up with the most delicious, tender scone I’ve ever had. I love the fold method they used and will use it from now on when making scones.  Be sure to comment if you decide to try this recipe with anything other than blueberries!

Blueberry Scones
 
Author:
 
Ingredients
  • 2 c. all-purpose flour
  • ½ c. granulated sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. grated lemon zest
  • 1 stick unsalted butter
  • 1 lg. egg
  • ½ c. whipping cream + extra to brush on top of scones
  • 1½ c. blueberries, fresh or frozen
  • 2 tsp. vanilla extract
  • 2 to 3 tbsp. Demerara Washed Raw Cane Sugar
Instructions
  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. If you are using fresh berries place them in the freezer for a little while.
  4. Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
  5. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest, set aside.
  6. In a small bowl whisk together the egg, whipping cream, and vanilla extract, refrigerate until ready to use.
  7. Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
  8. Stir in the cream mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten, using your fingers and knead a few times. Flatten the dough into a 12" x 12" square. Sprinkle with blueberries and lightly press them into the dough.
  9. Fold ⅓ of the dough over, then the other ⅓ over the top of that piece (fold like you would a letter). Press the ends together and shape, if needed into, a 12" x 4" rectangle.
  10. Cut crosswise in the middle, then again in the middle of each piece. You should have four even squares. Cut each square diagonally into two triangles. Place on prepared pan. Brush tops with whipping cream and sprinkle generously with Demerara sugar.
  11. Bake for 18 to 25 minutes or until golden brown. Cool on wire racks for about 10 minutes.
Notes
These are best the day they are baked. If you have leftovers, store in an airtight container. To reheat, line a baking sheet with parchment paper. Place scone on prepared pan and heat in a 250°F oven until heated through.

 

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Whipping Cream Chicken Salad

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I hope everyone had a wonderful Mother’s Day!  With one exception, my weekend was perfect.  I didn’t get to see my mother!  Savannah graduates in two weeks and it seems like our lives are busier than ever right now.  I hope to go up and spend a few days soon though.  She’s such a special lady and completely understood why I couldn’t make it up there. 

I had a birthday over the weekend…the BIG 5-0!  It wasn’t as bad as I thought it might be.  In fact, I had a great day.  I haven’t been down at all. So far, it’s wonderful!  We also celebrated my son, Wesley’s, 21 birthday.  I can’t believe I have a child 21 years old.  It seems like only yesterday we were bringing him home from the hospital. 

I have also been occupied with my new website.  Only having basic computer skills it has been a challenge, to say the least!  I have now lost count of the number of times I’ve had to call tech support.  I have been so frustrated and yet so excited!  I can’t wait for you to see it!

I decided to share this new chicken salad recipe that I tried a few weeks ago.  When I found the recipe I actually looked at several different versions.  One of the recipes mentioned that this was once served at Neiman Marcus.  I loved the idea of whipping cream for a change and it was delicious.  I added a little more mayonnaise that I really prefer to the salad pictured, but feel free to adjust to your taste.

 

Whipping Cream Chicken Salad
 
Author:
 
Ingredients
  • 4 c. cooked and diced chicken
  • ½ to ¾ c. mayonnaise
  • 1 c. diced celery
  • 1½ c. grapes, halved
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. salt
  • freshly ground black pepper, to taste
  • ⅓ heavy whipping cream, whipped to soft peaks
  • ½ c. toasted sliced almonds
Instructions
  1. Combine chicken, mayonnaise, celery, grapes, parsley, salt, and pepper. Mix until combined. Fold in whipped cream and almonds. Serve over lettuce leaves or with croissants or fresh bread.

 

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Berries on a Cloud

If you haven’t quite decided which dessert to serve on Easter, take a look at this.  This would be the perfect finishing touch to your Easter dinner!
I first tried this last summer at a friends house.  Unable to get the original recipe I started searching for something similar and was thrilled when I found this version.  I seem to like every dessert I try, but this may be the most scrumptious dessert I’ve ever had.  The meringue is truly like a cloud in your mouth.  The filling is similar to cheesecake, but lighter, and it is just perfect with the meringue.  Then, as if that is not heavenly enough, adding the fresh fruit, lemon zest, and a splash of lemon juice to the pie filling takes it over the top!  This is the perfect spring/summer dessert!
You can substitute cherry pie filling if you prefer.  You can also add fresh blueberries or fresh raspberries instead of the strawberries, or add all three!  I hope you’ll give this delicious dessert a try, it is sure to impress!
Berries on a Cloud
 
Author:
 
Ingredients
  • Meringue
  • 6 egg whites
  • ½ tsp. cream of tartar
  • ¼ tsp. salt
  • 1¾ c. sugar
  • Filling
  • 2 (3-oz.) pkg. cream cheese, room temperature
  • 1 c. sugar
  • 1 tsp. vanilla
  • 2 c. whipping cream
  • 2 c. miniature marshmallows
  • Berry Topping
  • 1 (21-oz.) can blueberry pie filling
  • 2 c. fresh strawberries
  • 1 tsp. fresh lemon juice
  • 1 tsp. lemon zest
Instructions
  1. Heat oven to 275°. Grease bottom and sides of a 13 x 9-inch baking dish, set aside.
  2. In a large bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed until foamy. Beat in 1¾ c. sugar, 1 tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
  3. Bake 1 hour. Turn off oven; leave meringue in oven with door closed for 12 hours.
  4. In a large bowl, mix cream cheese, 1 c. sugar, and vanilla until smooth. In a chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
  5. In a medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.
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Chocolate Cupcakes with Salted Caramel Buttercream Frosting

The year was 1942…the average cost of a car was $1,100, gas cost 19 cents/gallon, minimum wage was 30 cents/hour, the United States was engaged in World War II, Bambi, Casablanca & Yankee Doodle Dandy were in the theaters, White Christmas by Bing Crosby was a top hit record, Jimi Hendrix, Paul McCartney, Muhammad Ali & my father-in-law, John, were all born.  Wow, what a year!

I made these cupcakes for John’s birthday.  He typically likes a pecan pie, but I wanted to do something a little different this year.  After all, 70 deserves something special, and these cupcakes were.

I used Savannah’s Perfect Chocolate Cake for the cupcakes.  The recipe made 24 cupcakes and is a wonderfully moist cake.  The frosting was a first for me.  I love salted caramel and this frosting is no exception, it was FABULOUS!!  Click here to view the recipe for Savannah’s Perfect Chocolate Cake with her wonderful Chocolate Frosting.

 

Chocolate Cupcakes with Salted Caramel Buttercream Frosting
 
Author:
 
Ingredients
  • Cupcakes:
  • 2 c. sugar
  • 1¾ c. all-purpose flour
  • ¾ c. cocoa
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 c. milk
  • ½ c. vegetable oil
  • 2 tsp. vanilla extract
  • 1 c. boiling water
  • Salted Caramel Buttercream Frosting:
  • ½ c. heavy whipping cream
  • 2 tsp. vanilla extract
  • ½ c. granulated sugar
  • 4 tbsp. water
  • 1 c. salted butter, softened
  • ½ c. vegetable shortening
  • ¼ tsp. kosher salt
  • 4 c. powdered sugar
  • ½ tsp. meringue powder
  • Mix the heavy cream and vanilla and set aside.
  • Mix the sugar and water in a medium, heavy-bottomed saucepan. Cook over low heat for 5 - 10 minutes until sugar dissolves. Do not stir. Increase heat to medium and boil uncovered until the sugar turns a warm chestnut brown color (about 5 - 7 minutes), gently swirling the pan to stir the mixture. Watch very carefully because it will burn quickly! Turn off the heat and slowly add the heavy cream/vanilla mixture. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth. Set aside and let cool to room temperature.
  • Cream butter, vegetable shortening and salt with electric mixer until fluffy. Slowly add the powdered sugar and meringue powder and beat until combined. Add the caramel sauce and beat until fluffy and smooth, about 3 minutes. Frost cupcakes.
Instructions
  1. Cupcakes:
  2. Preheat oven to 350 degrees. Line cupcake pan with paper liners, set aside.
  3. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. With an electric mixer, beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill each cupcake liner with approximately ¼ c. of batter.
  4. Bake in preheated oven, 20 - 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes in pan; remove to wire racks and cool completely. Frost when completely cool.
  5. Salted Caramel Buttercream Frosting:
  6. Mix the heavy cream and vanilla and set aside.
  7. Mix the sugar and water in a medium, heavy-bottomed saucepan. Cook over low heat for 5 - 10 minutes until sugar dissolves. Do not stir. Increase heat to medium and boil uncovered until the sugar turns a warm chestnut brown color (about 5 - 7 minutes), gently swirling the pan to stir the mixture. Watch very carefully because it will burn quickly! Turn off the heat and slowly add the heavy cream/vanilla mixture. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth. Set aside and let cool to room temperature.
  8. Cream butter, vegetable shortening and salt with electric mixer until fluffy. Slowly add the powdered sugar and meringue powder and beat until combined. Add the caramel sauce and beat until fluffy and smooth, about 3 minutes. Frost cupcakes.
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