Peach Crumb Bars

Peaches are one of those fruits that just scream summer. The smell alone is something rather intoxicating, reminiscent of picnics, playgrounds and ocean side daytrips. This recipe captures the magic of the peach and combines it with nutmeg and cinnamon, creating a spicy peach pie-like filling. The buttery crust is more on the crumbly side, which makes it a delightful substitute for coffee cake and, let’s face it, a really good excuse to eat dessert for breakfast (although not having an excuse has never actually stopped me from eating dessert for breakfast.) These bars are also perfect for potlucks or picnics, so feel free to spread the summery goodness with your friends and family.

Margarita Cupcake Bites

Oh, summertime. Once the weather begins to heat up and the sun retreats from hibernation, I am all about soaking up every ounce of the season, from picnics to beach days. The bright (and slightly boozy) flavor of these margarita cupcakes is sure to be a hit at any summer BBQ or potluck, and the mini size is just enough for a treat which is satisfying but not too heavy.

Cinnamon Roll Cake

This is the first recipe I’ve tried off of the massive time-sucking (yet delightful) Pinterest (for serious, why is it so amazing?) Anyway, I found this cake to be an absolute delight. The edges are crispy, the inside is soft, and it works equally well as a dessert or breakfast.  I chose to leave off the glaze as I felt the cake had enough sugar in it without adding the sweet topping. I was happy with the results, although I will include the glaze for anyone who wants all the elements of a traditional cinnamon roll. I also decided to bake it in my heart-shaped pan for no other reason than I like my heart-shaped pan, although it did make the cake thicker and thus alter the cooking time. I would in the future use the pan size listed (and thus will include the original cooking time), but a smashing success overall. Enjoy!

Thanksgiving Dessert Spread

(I know this is a bit late but better late than never).

For the first time this year, I was in charge of part of my family’s Thanksgiving feast- dessert, of course. My mom is a big fan of traditional pumpkin pie, so I figured I would try out Paula Deen’s take on this classic dessert. Unlike Paula’s version, I  made a homemade pie crust, since I think homemade crust tastes better. In addition, I had mini pumpkin spice cupcakes with lemon cream cheese frosting and molasses spice cookies. The dessert spread went over rather well, and I’m pretty sure I’m now in charge of the task for life.

Classic Pumpkin Pie (modified from Paula Deen)

What you need…

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 piece pie dough (homemade or store bought. I used this recipe, which I’ve used before)
• Whipped cream, for topping

What to do…

Preheat the oven to 350 degrees F.

Place pie crust in bottom of a pie plate and bake in oven for about 10-15 minutes, or until crust begins to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Pie!

Cooking for my Bestie

A few weeks ago I visited my best friend, Ruchi in St. Louis, where she attends med school. We checked out the gorgeous fall foliage, ate frozen custard, went on a brewery tour at Anheuser-Busch, attended a lovely Thanksgiving potluck and even attended a boot camp class. The trip was especially fun since I lived in St. Louis for a few years when I was in junior high but haven’t been back in years, so everything felt both familiar and new at the same time.

18 years of friendship 

While I was there, I had a few opportunities to play in Ruch’s kitchen. For the Thanksgiving feast I made my brownies (by request) sprinkled with sea salt. The second dish was a bit more of an adventure…

The life of a medical student is pretty much filled with studying, class, and more studying, so I decided to save Ruch some time by making her food for the week. The requirements? Healthy, vegetarian and preferably with veggies. Also, whatever she happened to have with her kitchen. I ended up making something that was healthy, filling and colorful that looked and smelled as delicious as it tasted. I enjoyed it when I came home I recreated it in my own kitchen. And best of all? It’s easy. Recipe and photos after the jump. 

My Version of the Family Spaghetti Recipe

Most families have those recipes—the ones that are passed down from generation to generation and remind you of your childhood. This is one of my favorites from my family’s cookbook. Like many family recipes, much of it is to taste, which means it will come out slightly different each time (which is part of the fun). As a kid, my mom made this recipe as a casserole, baking the contents with cheese and olives. For my version, I try to health it up a bit by using extra-lean ground beef (ground turkey is another healthier option) and whole wheat spaghetti. I also skip the cheddar cheese (although I do sometimes add fresh grated parmesan to the top). It’s hearty, delicious and easy to put together. It also tastes great the next day, as the noodles get a chance to absorb the flavors of the sauce…my ultimate comfort food.

What you need…

• 1 lb. extra-lean ground beef (or turkey)
• 1lb. whole wheat spaghetti
• 1 large can crushed tomatoes
• 1-2 small can(s) tomato sauce
• 2 bay leaves
• Salt
• Pepper
• Chili Powder
• Cumin
• Garlic Powder
• Oregano
• Basil
• Freshly grated parmesan (optional)

What to do…

• Cook pasta by directions on package, drain and set aside
• In large skillet, brown and crumble meat
• Drain grease from skillet
• Add crushed tomatoes to skillet and simmer
• Add bay leaves
• Add salt, pepper, chili powder, cumin, garlic powder, oregano and basil to taste
• Simmer sauce for about an hour. When sauce starts to become too thick, add one or two cans tomato sauce and continue simmering until desired texture and taste are reached
• In a large pot, combine sauce and pasta
• When serving, top with freshly grated parmesan (optional)

All the ingredients that make the sauce so tasty

Round of spices

Simmering sauce

Ready to eat!

Whole Wheat Garlic Knots

As many of you will most certainly know, I think Joy the Baker is pretty rad. So, when Tracie (of Tracie’s Tastie Treats) and I were searching for something new to make, her blog was an obvious choice. On this particular day, our usual sweet fare just wasn’t appealing to us, so we decided to venture into the savory with these Whole Wheat Garlic Knots. The process of making the knots was fun, and they ended up looking very pretty. They were great on their own, but found they paired beautifully with my homemade spaghetti (post coming soon). I have to admit, stepping into the world of savory baking made me feel pretty legit. Enjoy!

Whole Wheat Garlic Knots (from Joy the Baker)

What you need…

·         1 package active dry yeast, about 2 1/2 teaspoons

·         1 cup warm water (just warmer than body temperature)

·         1 cup whole wheat flour

·         1 1/2 cups all-purpose flour

·         2 tablespoons olive oil

·         1 teaspoon sea salt

·         2 teaspoons sugar

·         For the garlic mixture:

·         4 to 6 cloves garlic, peeled and minced

·         2 tablespoons melted butter

·         2 tablespoons olive oil

·         1/4 cup chopped parsley

·         1/2 teaspoon sea salt

What to do…

1. In a small bowl, dissolve yeast and sugar with warm water.  Let sit for 5 minutes until yeast is frothy.  That means it’s alive and ready to go.

2. In a large bowl, whisk together flours and salt.  Create a small well in the center of the flour mixture.  Pour in the yeasty water and add oil.  With a fork, mix the wet ingredients into the dry ingredients.  If the dough is too sticky, add more all-purpose flour.  Dough should be slightly sticky, but not stick to your hands too much.\

3. Knead dough on a lightly floured surface for about 5 minutes.  Place dough in a large greased bowl.  Flip the dough over to coat the dough.  Cover with plastic wrap and a clean kitchen towel, and leave to rest in a warm, draft-free place for 1 hour, or until the dough is doubled in size.  At this point, you can make the garlic knots, or let the dough rise in the refrigerator overnight.  Just bring the dough to room temperature before rolling it out.

4. When ready to prepare the garlic knots, roll out dough on a lightly floured surface.  Roll into a 10-inch by 10-inch square.  Roughly…. it doesn’t have to be perfect.  Use a pizza cutter to slice 10 1-inch stripes.  Tie a knot in the center of the dough, and wrap the ends under and around the knot.  This doesn’t have to be perfect either… just make sure that the dough is all tucked into itself.  Cover with clean kitchen towel and let rest for 30 minutes.

5. Place racks in the center and upper third of the oven and preheat oven to 400 degrees F.   Line two baking sheets with parchment paper.  Place dough knots on prepared baking sheets and bake for 15 to 18 minutes, until golden brown.

6. While bread bakes, in a large bowl whisk together minced garlic, butter, olive oil, parsley and salt.  When rolls come out of the oven, immediately toss them in the garlic butter mixture.  Toss until coated and remove from the butter bowl.  Serve rolls warm.

Rolls are best served the day they’re made, but will last for 3 days if well wrapped.  Just reheat in a piece of foil in a 350 degree F oven for 10 minutes.

Tracie and I seem to always bake with wine...

...and cheese

Kneading the dough

Pre-baked garlic knot

Butter, garlic and parsley? Yes, please.

I'm not gonna lie, these are some pretty sexy garlic knots

Sour Cream Lemon Pie

There are two things you may notice when reading my blog, the first being I really love citrus and the second, I really love baking with Tracie. Being that both Tracie and I love pie, we decided to try this refreshing Sour Cream Lemon Pie. It was pretty tasty goodness. We left off the whipped cream because, well, it’s overrated. We also used frozen pie crust, because sometimes you just want to eat the pie. And eat pie we did.

Sour Cream Lemon Pie (From Chaos in the Kitchen)

What you need…

• 1 9-inch pie crust
• 1 cup sugar
• 3 1/2 tbsp corn starch
• 1 tbsp lemon zest, grated
• 1/2 cup lemon juice
• 3 egg yolks
• 1 cup milk
• 1/4 cup butter
• 1 cup sour cream
• whipped cream, for topping (optional)

What to do…

1. Carefully pat pie crust into a pie dish and flute the edges. Prick all over the bottom and sides with a fork. Bake at 350°F abour 8 minutes or until golden brown (or follow the instructions on the package…hehe)
2. In a sauce pan combine sugar, cornstarch, lemon zest and juice, egg yolks and milk. Heat over medium, whisking constantly.
3. Cook filling until very thick, whisking constantly, about 10 minutes. Remove from the heat and stir in butter.
4. Allow filling to cool slightly, then stir in sour cream until well combined.
5. Pour filling into pie shell and refrigerate until completely cold and set.
6. Top with sweetened whipped cream before serving (or not)

Stirring

Filling

Choosing music while baking is very serious business

Baby D's Eggless Chocolate Cake

So, I know it’s been awhile (miss me?) but I have my energy and creative juices up and ready to start working again.

With that, my first offering is the lovely (pink) cake I made for my nieces birthday. As I’ve mentioned before, the little princess can’t eat eggs but a little thing like that is certainly not going to keep Ms. D from getting her dream birthday cake. DeeDee requested a chocolate cake with whipped cream frosting. And she wanted it pink. Needless to say, Auntie delivered.

The cake is very moist, but a little lacking in flavor. Next time I make this cake I’m going to add some cinnamon and chili powder to help make the flavor a little more interesting. The cake itself is vegan, so feel free to leave off the whipped cream or substitute a different frosting for a lovely vegan option. 

 

Recipe and more pictures after the jump 

Something Fishy Going On

I absolutely love seafood, but have always been hesitant to make it myself. However, after trying this recipe from Food Network Magazine, I am more open to trying to prepare seafood more often. This recipe has a lot of steps (and unfortunately dirties a lot of dishes) but it is really tasty. I will definitely try this recipe again!

Tilapia Milanese (Modified from Food Network Magazine, March 2011)

What you need…

• 4 6-oz tilapia fillets
• 1 ½ cups milk
• 1 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 3 large eggs
• 2 cups panko bread crumbs
• 1/3 cup fresh parsley leaves, chopped
• Finally grated zest of ½ lemon, plus lemon wedges for serving
• 5 to 6 tablespoons extra-virgin olive oil
• 4 tablespoons butter

What to do…

1. Preheat the oven to 450 degrees F. Soak the fish in a bowl with the milk and 2 cups ice for 15 minutes. Meanwhile, mix the flour with ½ teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Mix the panko, parsley, lemon zest and ½ teaspoon salt in a third dish.
2. One at a time, remove the fillets from the milk and dredge them in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate.
3. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and bitter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. 

Soaking in milk

Breaded and ready to go into the pan

Here goes nothing!

Golden brown and delicious

Pie, Cheesecake, Wine and Deep Conversation

Baking can often be a really wonderful “me time” activity, one which allows me to push myself into trying new things, feel accomplished and, at times, even relax. However, sometimes it’s wonderful to try new things with a friend. My dear friend Tracie and I have made food a few times together before and it’s always a pleasure. On this particular day, we couldn’t decide between fruit pie and cheesecake, so we opted to do both. So among conversations of oppression and change and lots of red wine, we tried two recipes that were new to both of us. And, with Tracie cheering me on, I made my first homemade pie crust! Hooray!

More pictures and recipes after the jump…

Happy Birthday (cake), Angela!

When someone in my life has a birthday, it is automatically assumed that I will be making a cake (duh). When my dear friend Angela turned 26 in January, my first question was, of course, “what kind of cake do you want?” At her request, I found a light, fluffy white cake recipe and paired it with a whipped cream frosting and fresh strawberries. Not only was this recipe loved by the birthday girl and all of her guests, but it also marked the first time I successfully got stiff peaks in my egg whites (I was ridiculously excited)!

Recipe and more pictures after the jump…

The Cure for Chocolate Cravings

One night while sitting on the couch, I found myself craving something delicious, rich and chocolaty. Rather than whine about it or picking something up from the 7-11 down the street (ew) I decided to be a real problem-solver and googled myself some brownie recipes. I honestly picked this one because I had all of the ingredients handy in my kitchen. I don’t actually own a 8x8 brownie pan, so I just used a round cake pan instead, shortened the time and the brownies turned out beautifully (not having a certain pan is not going to keep me from brownies). I also cut the sugar a tad form the original frosting in order to create a richer, not overly sweet frosting. I was really happy with the result and will keep this recipe in my pocket for when nothing but chocolate will do. 

Best Brownies (modified from All Recipes)

What you need…

Brownies:

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Frosting:

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

¾ cup confectioners' sugar

Water as needed

What to do…

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 20 minutes. Do not overcook.

To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 3/4 cup confectioners' sugar. Add water 1 teaspoon at a time until you get a fudgy consistency. Frost brownies while they are still warm. 

Everything can be mixed together in the saucepan...efficiency win

Freshly out of the oven and frosted

To continue on the lemon theme…

I made this Lemon Frosted Lemon Cake to bring to an epic Female Sexuality meeting (I think it ended up being 10 ½ hours), and it was a big hit. One of my favorite things is too feed people, so this was a fun opportunity to share my food with a group of fabulous (and at some points exhausted and delusional) women. I hope you enjoy this recipe as much as we did!

Lemon Frosted Lemon Cake (from Joy of Baking)

What you need…

Lemon Cake:

1 cup unsalted butter, room temperature

1 cup granulated white sugar

4 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup fresh lemon juice

Lemon Frosting:

1 cup confectioners' sugar, sifted

2 tablespoons fresh lemon juice

What to do…

Lemon Cake:

Preheat oven to 350 degrees F and place rack in the center of the oven.  Butter, or spray with a nonstick spray, a 9 inch spring form pan and then line the bottom of the pan with parchment paper. 

In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated. 

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.

Lemon Frosting:

In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.

Makes one - 9 inch cake.

Fresh out of the oven

Frosted!

Ariel very excited to cut into the cake

Good food and cofac love: Monica and Tracey

 

Lemon Blueberry Bread

Upon the arrival of my roommate’s organic fruit box, I was thrilled to see the plethora of lemons that lay in waiting among the apples and oranges. Lemon flavored things are among my favorite to eat, and, as I make what I like to eat, bake with. After opening the box, I went on a search for some lemon-themed recipes and came upon this one for Lemon Blueberry Bread. Blueberries and bread also number among my favorite things, so trying this recipe seemed like a natural. The original site states: “this bread is best served on the day it is made” but I can’t tell you if that is true or not because the bread never made it to day two. If that isn’t a good review, I don’t know what is. 

Lemon Blueberry Bread (from Joy of Baking)

What you need…

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1/2 cup milk
1 cup fresh blueberries
Lemon Glaze:
1/4 cup granulated white sugar
2 tablespoons fresh lemon juice

What to do…

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter the bottom and sides of a loaf pan (9 x 5 x 3 inch).
In a separate bowl, whisk together the flour, baking powder and salt.
Beat the butter with a stand or hand mixer until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.
Makes 1 loaf.

Incorporating the blueberries into the batter

Love the color of the blueberries with the lemon

Heavenly Buttermilk Lime Shortbread Bars

Lemon bars are one of my favorite desserts, so when I came across this variation, I decided to give them a try. These bars are super simple (especially if you happen to have a food processor) and, as one of my roommates so aptly put, “they taste exactly like they’re supposed to.” The crust is flaky, and the filling delightfully tangy. The only thing that would improve upon the experience of eating these bars would be if I had been sitting by a pool with a fruity cocktail in my hand (if anyone would like to provide the pool and the cocktail, I will bring the bars).

Buttermilk Lime Shortbread Bars (from Baking Bites)

What you need…
Crust:
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 cup butter, cold

Filling:
4 large eggs
1 1/3 cups sugar
1/2 cup buttermilk
1/2 cup lime juice, freshly squeezed
1 tbsp lime zest
1 tsp vanilla extract

What to do…
Preheat oven to 350F. Get out a 9×9-inch baking pan (or a Baker’s Edge pan, if you have one) and set it aside.

Make the crust. In the bowl of a food processor, combine flour, sugar, salt and vanilla extract. Cut butter into chunks and add to flour mixture. Pulse until mixture forms coarse, sandy crumbs with no piece of butter larger than a small pea. This can also be done by rubbing the butter in with your fingertips. Pour sandy mixture into pan and press mixture down very firmly (with your fingers or the back of a spoon) into an even layer.
Bake for 16-19 minutes, until just lightly browned around the edges.
While crust is baking, prepare the filling by whisking together all filling ingredients in a large bowl or whizzing together in the food processor.

When the crust comes out of the oven and is still hot, pour in filling mixture.
Bake for about 20 more minutes, or until filling is set and does not jiggle when the pan is gently shaken.
Cool completely before slicing.
Top slices with confectioners’ sugar to serve.

Filling pre-oven

Post-oven, pre-powdered sugar

With powdered sugar

Pasta with Creamy Red Pepper-Feta Sauce

After all the excesses of the holiday season, I was in the mood for something healthy to balance myself out. Since I love both red peppers and feta, I figured this pasta would be a pretty safe bet. I actually found that the sauce was a bit oniony the night it was made, but that element mellowed out overnight and ended up being quite lovely. Mixing in some steamed broccoli is also a nice way of amping up the nutritional value of the meal.

Pasta with Creamy Red Pepper-Feta Sauce (from Ellie Krieger)

What you need…

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 to 3 garlic cloves, peeled and chopped
• 1 (16-ounce) jar roasted red peppers, drained and chopped
• 1/2 cup low-sodium chicken stock or vegetable stock
• 1 cup crumbled feta cheese or a 6-ounce block
• 1 pound whole-wheat pasta (the original recipe calls for fettuccine, but I couldn’t find whole wheat organic spaghetti)
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

What to do…

Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Sprinkle with parsley and remaining feta cheese.

Each time I chop an onion I get a little bit better...

Finished product!

 

Strawberry Scones

This is one of those recipes that I’ve made before and keep returning to. I have made them as a great addition to morning meetings (everyone needs a little help in the AM), or a treat at family breakfasts (they’re eggless and my niece adores them). They’re easy, fruity, moist and not too sweet. Mine definitely don’t look as pretty as the ones on Confessions of a Tart, but I trust that in time, I will become a master of the scones.

Strawberry Scones (From Confessions of a Tart)
(makes 6 large scones or 12 minis)

What you need…

1 cup strawberries (or other fruit)
3 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk

Topping:
1 tablespoon sugar

What to do…

Preheat oven to 400 degrees F. Lightly grease a cookie sheet.

If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They'll still be plenty prominent in your finished scones.

Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up the berries and don't overwork the dough. Sprinkle dough with flour if it gets sticky.

Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.

Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them. 

Sprinkling the part-baked scones with sugar on Christmas Eve

Super pretty? No. Delicious? Yes.

Citrus-Butter Cookies

Sometimes I spontaneously feel like making something and will search through my recipes to find something that I can make with whatever I happen to have in my fridge and pantry. That was the case the first time I made these Citrus-Butter Cookies (originally Lemon-Butter Cookies, but the last time I made them I only had limes, so I had to be a little flexible), but I found they were so delicious I could not stop eating them (I may have a problem). When I first moved into my new apartment, I had that same craving for something baked and whipped these out in no time. They’re butter cookies, so they’re not too sweet and they’re eggless, if that is a concern for you. They also don’t spread in the oven so they end up looking like cute little buttons of golden deliciousness (how’s that for a description? Food critics, eat your heart out).

Citrus-Butter Cookies (from Mixingbowl.com magazine, 2010)

What you need…

1 cup butter, softened

¾ cup granulated sugar

2 teaspoons finely shredded lemon peel (though lime works as well and I also imagine orange is tasty too)

2 cups all-purpose flour

Powdered sugar (optional)

What to do…

Preheat oven to 350 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar; beat until mixture is combined, scraping side of bowl. Beat in lemon (lime/orange) peel. Beat in as much of the flour as you can. Stir in remaining flour.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 15 minutes or until edges are light brown. Transfer to a wire rack. If desired, sift powdered sugar over tops of cookies. Makes 60 cookies. 

The original recipe

About to go into the oven

Little buttons of happiness

The spice pantry in my new apartment ROCKS