Pumpkin Scones with Cream Cheese Icing

Tweet

I made these Thanksgiving (Canadian) morning and it was a delicious and easy way to start the holiday.

INGREDIENTS

Scones:
2 cups flour
1/3 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Coarse salt
1 stick (1/2 cup) frozen unsalted butter, grated
2 tablespoons heavy cream, plus more for brushing
1 large egg
1/3 cup pure pumpkin puree (from a 15-ounce can) 

Cream cheese icing (optional):

1/2 package of cream cheese

1/2 cup softened butter

4 cups of powdered sugar

1 teaspoon vanilla

Milk (optional)

DIRECTIONS

Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms, but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, and pull them 2 inches apart. 

 

Bake scones until golden brown, about 20 minutes. Let cool completely on pan on a wire rack.  

Beat cream cheese, butter, and vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy. Gradually add powdered sugar, beating well. If necessary, gradually beat in milk to reach spreading consistency.

 

Oat Bran Muffins

Tweet

I love to wake up a bake something for breakfast but preferably something easy, with few ingredients, and that is somewhat healthy. Today, I decided to try out some oat bran muffins. They turned out nice, perhaps a little bit of a different flavor than a traditional brand muffin.They would be quite delicious with a homemade preserve. I just opted for good old fashioned Smucker's jam. This is a slight variation on this recipe from Joy of Baking.

INGREDIENTS

1 cup whole wheat flour

1 cup oat bran

1/3 cup  light brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg, lightly beaten

1/4 cup molasses

1 teaspoon pure vanilla extract

2 tablespoons canola oil

1 1/4 cup milk

1/2 cup raisins or currants

DIRECTIONS

Preheat oven to 400 degrees F and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray. The spray would work better than liners for this recipe I think, be generous with it.

 

In a large bowl, stir together the flour, oat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.

In another bowl whisk together the lightly beaten egg, molasses, vanilla extract, oil, and milk.

Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the raisins. (The batter will be quite thin.) 

Ladle the batter to fill the muffin cups, and bake about 16 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.

Makes about 12 standard-sized muffins

Follow my blog with Bloglovin

Power Cookies

Tweet

When I used to live in Kitsilano (in Vancouver), I often frequented Capers (which is now Whole Foods) for groceries. I fell in love with these cookies, I often took one for breakfast on my way to class or work. They are healthy and filling, I never felt guilty for eating them. A few years ago my parents put together a recipe that sort of replicated them, we are currently searching for this recipe. Until then, google will have to suffice.

I found this one. I'm calling them power cookies cause that's what they're supposedly replicating. They are 100% Vegan.

INGREDIENTS
1 cup whole wheat flour
1 1/2 cups rolled oats
1/2 cup wheat bran (the recipe suggested oat bran but I couldn't find it)
1 cup raisins
1/2 cup coconut
3/4 cup semi-sweet chocolate chips (dark chocolate is even better)
1/2 cup walnuts, chopped
1/2 cup sesame seeds
1/4 cup flax seeds
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 large pinch nutmeg
1 large pinch cardamom
1 teaspoon vanilla
1/2 cup applesauce
1/2 cup maple syrup
1/2 cup brown sugar

DIRECTIONS
Preheat oven to 350 degrees. In a large bowl mix up everything from the flour down to the cardamom. In a separate bowl, combine the remaining ingredients. Add the dry to the wet and mix well.

Roll a tablespoon of the mixture into your hand and then flatten. Place on a silicone baking mat on top of a cookie sheet and bake for 14 minutes or until the tops feel dry. Let rest on cookie sheet for 3 minutes and then transfer to a wire rack to cool. Store in covered tin/tupperware.

Next time I think I'm going to try cranberries instead of raisins and sunflower seeds instead of sesame, just for something different. They turned out really well and I'm glad we have healthy snacks for the week. I wonder if Griffin will like them?