Monday, October 17, 2016

Pumpkin Cranberry Scones

The Leaves Colorful and falling today! ~ Great Reason to bake something with Pumpkin!

Pumpkin Cranberry Scones:
2 cups all-purpose flour, plus more for dusting
1/3 cup lightly packed light brown muscovado sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup very cold buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
Scant 1/4 cup candied ginger, finely diced
1/4 cup heavy cream
Whipped Maple Butter:
1 cup heavy cream
1/4 cup pure maple syrup
Pinch sea salt


For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
Recipe courtesy of Bobby Flay

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Monday, July 25, 2016

Sleepy Owls

I just love this coffee mug set from the 70s. Sleepy Owls.... There are 6 ceramic mugs and a Creamer and a Sugar cup with lids.   I love that they are two sided~ a sweet little owl to see from the front and the back of the mug.   
Creamer and Sugar Set with the lid

Thursday, July 21, 2016

Farmer's Market Produce Season is Here!!

I love having a neighbor that grows and sells for the Farmer's Market.   The hardest part trying to catch him before he has left for the market.  Today I picked up cabbage, eggplant, red and white onions, zucchini, and cucumbers...

Last night I used the Eggplant in one of my Favorite things to make~ Eggplant Parmigiana.
I did not have mozzarella so I used a combination of Ricotta and shredded cheddar mix.  I added a ton of fresh basil from my herb garden.. It turned out great!  Not Traditional but still very good.

I followed this recipe as a guide but made so many substitutions according to what I had in my fridge~ Did I mention with two very hungry teenage boys there is never any food on hand.

Eggplant Parmigiana with Cheddar and Ricotta Cheese

Tuesday, July 19, 2016

Farmhouse Coffee Table and End Tables

This was a great table set to freshen up with some paint.  I had the set sitting in my studio for awhile ~ I just had to find the time to get them painted.  Several people who had visited my studio noticed them and even commented on how ugly the pine tables were.  Just a couple coats of my favorite chalk/mineral paint and hardly any prep work involved and they turned out Beautiful!  


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