Sunday, September 27, 2009

SMS Caramelized Onions, Sage, and Cheddar Muffins.....

These muffins sounded so good and I was ready for something savory! This muffin recipe starts with the basics and then recommends "add ins" to suit your tastes. These muffins were easy to put together, no KA needed either; just put the dry in one bowl, the liquid ingredients in another and them mix. I had to make a few changes because I realized I only had the heavy cream but no regular milk, I substituted buttermilk and added 1/4 tsp of soda to compensate. I had a bag of self rising flour that I needed to use up so I didn't add the baking powder. I cheated and bought a package of frozen caramelized onions at my local middle eastern market, what a time saver and they tasted great. The sage came right out of the garden, so the only thing was to shred the cheese. The muffin batter was very dense but they baked up light and moist. DH and I felt they were a bit salty but that could just be our tastes and is something that can be adjusted next time. Our recipe of the week was picked by Hanaa of Hanaa's Kitchen check out her blog for the recipe and some great tips! I will be making this recipe again, it's that good and can be changed to fit any meal.

Sunday, September 20, 2009

SMS Orange Scented Scones.....

I'm so excited, this was my week to pick the recipe! I chose the Orange Scented Scones; I really like scones and, since my mom was English, they are dear to my heart. Here is a brief history of scones from the Joy of Baking.

There are two ways to pronounce scone; "Skon" and "Skoan". Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove. The origin of the name 'scone' is just as unclear as where it came from. Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word "schoonbrot" meaning fine white bread or from the German word "sconbrot" meaning 'fine or beautiful bread'. Still others say it comes from the Gaelic 'sgonn' a shapeless mass or large mouthful.
However you pronounce scone, people either like them or hate them. To the haters they are either tasteless, dry, too crumbly, too sweet, not sweet enough and on and on, LOL. For those who love them, plain or fancy, they are the perfect "go with" for tea or coffee or just because. I, too, have had my share of hockey pucks but when you get a good one, there is nothing better!
Melissa's recipe was very good! The scones were light, airy and easy to make. I felt they needed more orange zest and doubled what the recipe indicated. You could easily use this recipe and add whatever your taste buds are yearning for, chocolate chips, dried fruit or just plain and have some of your favorite jam on top! I hope everyone who baked with me this week enjoyed the scones and will make them again!

ORANGE SCENTED SCONES from The Sweet Melissa Baking Book

Makes 6 scones

For the scones:

8 tablespoons (1 stick) of cold unsalted butter
½ cup of oat flour or 2/3 cup whole oats (to be ground)
1 ½ cups of AP flour
2 teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon sugar
2 teaspoons freshly grated orange zest
2/3 cup heavy cream
1 large egg

For the Glaze:
2 tablespoons heavy cream
1 tablespoon sugar

Place the rack in the center oven. Preheat the oven to 350F degrees. Line a cookie sheet with parchment paper.

Cut the cold butter into ½ inch pieces. Keep cold. Place the oat flour in the bowl of a food processor. If using whole oats, place the oats in the bowl of a food processor and pulse to a coarse flour. Add the AP flour, baking powder, salt, sugar , and zest, and pulse to combine. Add the chilled butter pieces and pulse until the size of medium peas.

In a medium bowl, whisk together the cream and egg until smooth. Fold the flour into the egg mixture to combine: the dough should hold together. Don’t over mix.

Turn the dough out into a lightly floured work surface and pat into a flattened round disk measuring 7 inches across. Using a sharp knife, cut the disk into 6 even triangles. Place at least 2 inches apart on the prepared cookie sheet.

For the glaze: Brush the scones with the heavy cream and sprinkle with the sugar.

Bake for 30 minutes, or until lightly golden. Remove to a wire rack and cool.

Monday, September 14, 2009

SMS Perfect Pound Cake.....

Many thanks to Michelle of Veggie Num Nums for our recipe of the week, Perfect Pound Cake! Check out Michelle's blog for the recipe!!! This was the perfect recipe to finally use my shortcake pan that I just had to have; and of course had not used until this weekend!

The recipe worked great in this pan and as usual I over filled the pan, but I just cut off the cute domed tops and ate them by themselves, LOL. I think I could have had 10 to 12 shortcakes if I had filled the pan properly.
Couldn't decide what to fill the short cakes with.........

thinking, thinking, thinking,....fresh berries with whipped cream, yummy..........

thinking, thinking, thinking,....oh, I know, coffee ice cream with Kahlua sauce.......

thinking, thinking, thinking,....fill the top with lemon curd and clotted cream.......

Well, just plain with a cup of tea, worked for me; at least there are five more to think about!!!

Monday, September 7, 2009

SMS Fallen Chocolate Souffle Cake.....

I'm still studying, but almost done! This weeks recipe was great, thank you to Sarah of Blue Ridge Baker, for a delicious pick, check out Sarah's site for this easy recipe. Was only planning on making a half recipe but decided on the full version at the last minute; I had already prepped the two 5" springform pans for the half recipe and totally forgot I needed the 10" pan, LOL. Amazingly the cake did not overflow the smaller pans; so my cake was much taller than intended. Still tasted wonderful and would definitely make again, but next time in the correct size pan!!!

Tuesday, September 1, 2009

TWD Espresso Cheesecake Brownies.....

These brownies got rave reviews from my DH, son, DIL and of course me! The cheesecake layer was flavored with espresso, then you swirled a reserved amount of brownie batter on top. Several had commented that the brownie batter was a little stiff to swirl, so I added about one tablespoon of milk to loosen up the batter and it made swirling a breeze, love those comments! Dorie indicated the brownies would be done when the cheesecake layer was beige in color, LOL; it started out beige with the espresso in it. I went for the slightly brown edges and it was just fine. The espresso was not overwhelming, just the right amount of flavor and the texture was perfect, would definitely make again. I think you could add any flavor to the cheesecake, I'm thinking of adding hazelnuts to the brownie batter and flavoring the cheesecake with hazelnut liquor, yummy!