Chai Spiced Scones with Brown Sugar Glaze

August 18, 2015 by

Chai Spiced Scones with Brown Sugar Glaze

 

If you know me much at all, you know I’m a total herbal tea junkie.  One of my favorites is Celestial Seasoning’s Bengal Spice.  It’s an herbal version of chai tea, which usually contains black tea leaves.  I was trying to figure out how to infuse scones with that flavor and figured I could steep the cream with the tea.  It worked, but I wanted to bump up that flavor a little more.  With some spices added to the dough I finally had what I was looking for.  With that little hint of black pepper, these remind of pfeffernusse.  I think I’ll be making them for a Christmas tea sometime.  Of course, if you know me much at all… you know me and my girls are ready for Christmas now! 😀

CHAI SPICED SCONES WITH BROWN SUGAR GLAZE

Scones:
2 cups flour
¼ cup brown sugar
½ tsp kosher salt
1 T baking powder
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
1/8 tsp ground ginger
1/8 tsp black pepper

½ cup unsalted butter
1 cup heavy cream, divided (or milk works fine too)
3 Chai tea bags (I used Celestial Seasonings Bengal Spice)
1 egg

Glaze:
6 T brown sugar
2 T unsalted butter
pinch kosher salt
1-2 T cream (reserved from recipe)
¼ tsp cinnamon
pinch cloves
pinch nutmeg

Put the cream in a small pot and bring just to a simmer over medium heat.  Add the tea bags, cover pot, and remove from heat.  Let steep 5 minutes then remove tea bags and transfer cream to a bowl and chill in the refrigerator.  (This can be done the day before even).
Preheat the oven to 450 degrees F.  Lightly grease a baking sheet and set aside.
Measure all of the dry ingredients into a medium bowl and whisk together to combine.
Cut butter into 1 inch cubes and cut into the dry ingredients with a pastry blender until butter is smaller than peas.
Make a well in the center of the bowl.  Lightly beat the egg with ¾ cup of the cream (reserve the remaining cream for the glaze).  Pour into the well and use a fork to stir together until combined.
Turn dough out onto a lightly floured counter and pat to ½ inch thickness.
Cut with a circle or fluted circle cutter and place on baking tray ¼ – ½ inch apart.
Bake for 10-12 minutes.

To make the glaze:
Melt the butter in a small pot.  Add the remaining ingredients  (start with just 1 T of cream) and whisk until sugar is melted.  Add the additional T of cream if needed.
Drizzle over scones.

Filed Under: Bread, Quick & Muffins, Tea time

Sourdough Popovers

December 5, 2013 by
 
Something about popovers makes me think of Christmastime.  Maybe it’s from “Little Women”?  Regardless, they are so yummy and quick too.  Having  a fresh bread item with dinner always makes it feel more special in my opinion, and popovers are really handy to have in your arsenal because they are so quick and easy.
My mom made popovers often when I was a kid, usually for Sunday dinner.  We always used muffin tins, and they were wonderful… and then I bought a popover pan.  Once you try one you’ll be hooked.  They rise so much better and just taste… yummier somehow. 🙂  But if you don’t have one, no worries, use a muffin tin and they will still be great.  My go to popover recipe can be found here and while I still make them mostly I love making these sourdough on occasion, they only have a slight tang from the sourdough so even if you don’t care for sourdough bread you’ll probably like these.
Oh yes, and if you don’t have a sourdough starter and don’t want to make one, I bought mine from King Arthur Flour and have been very happy with it.
 
 
SOURDOUGH POPOVERS
Makes 6 standard popovers or 10-12 if using a standard muffin tin
1 cup milk
3 eggs
1/2 cup sourdough starter
3/4 tsp salt
1 cup flour
2 T butter
 
Warm the milk on the stove top or in the microwave until it is just slightly warm to the touch.  Whisk in the eggs, sourdough starter and salt.
Next add the flour and mix just until it comes together (some lumps are fine).Place 1 tsp butter in each tin of your popover pan and place  in the oven while it’s preheating to 450 degrees.  (If using a muffin pan, place 1/2 tsp butter in each tin).
When hot remove pan from oven and quickly pour the batter in tins, filling almost to the top.  Bake for 15 minutes, then reduce heat to 375 degrees and bake for 15 to 20 more minutes.  Serve immediately.
Recipe slightly adapted from King Arthur Flour
 
Filed Under: Bread, Quick & Muffins, Sourdough Tagged With: , ,

Bacon Cornbread

January 8, 2013 by

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My hubby isn’t the biggest cornbread fan, but it seemed fitting to make some with this chili.  So  I decided to try making some with bacon… and it worked 🙂

I took a skillet cornbread recipe from one of my favorite cookbooks and added some bacon and also cracked black pepper.  The cast iron skillet really gives the cornbread a great crust. Since there is no flour, just cornmeal, this is a more crumbly, less cakey cornbread, but we thought it was very flavorful and went well with the chili.

BACON CORNBREAD
1/2 lb bacon
1 c yellow cornmeal
2 sp sugar
1 tsp baking powder
1/2 tsp salt
3/4 tsp cracked black pepper
1/4 tsp baking soda
1/3 c boiling water
3/4 cup buttermilk
1 egg

Cook bacon until crisp, then chop.  Reserve bacon drippings, measure out 4 tsp of drippings.  (Add oil to make this amount if needed.)
Place the bacon drippings in an 8 inch cast iron skillet and place in a 450 degree oven.
In a small bowl whisk together 2/3 cup of the cornmeal, sugar, baking powder, salt, pepper, and baking soda together.
Place the remaining 1/3 cup cornmeal in another medium bowl and pour the boiling water over it.  Stir until well combined.
Whisk in the buttermilk until smooth, then add the egg.  When the iron skillet is hot, fold the dry ingredients into the wet and pour the hot drippings into the batter and stir to combine.
Pour the batter into the skillet and bake for about 20 minutes or golden brown.
Flip the cornbread out onto a wire rack and cool for a couple minutes before serving.

Recipe adapted from The Americas Test Kitchen Family Cookbook

Filed Under: Bread, Quick & Muffins

Double Chocolate Zucchini Bread

September 5, 2012 by

I love getting recipes from friends.  They usually turn out great and become a favorite.  This is one of those.  I don’t remember which friend gave it to me, I think it was at a recipe exchange or something, but it’s a winner!
Especially this time of year when zucchini threatens to overtake the world.
And why make zucchini bread when you can make chocolate zucchini bread.
It’s a no brainer.
This bread comes out super soft but isn’t too crumbly and not mushy like some zucchini breads.  And while some zucchini bread recipes call for wringing the moisture out of the zucchini first, you don’t need to bother with that here, it won’t be mushy.  So go forth and conquer the zucchini my friends.. with chocolate. 🙂

DOUBLE CHOCOLATE ZUCCHINI BREAD
2 cups flour
1/2 cup cocoa powder
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1/3 cup oil
3/4 cup buttermilk
1 tsp vanilla
2 med zucchini, shredded (about 1- 1 1/4 cups)
1 cup chocolate chips

Whisk together the flour, cocoa, sugar, baking powder, and salt in a large bowl.
In another bowl whisk together the eggs, oil, buttermilk, and vanilla.
Add to dry ingredients and mix until almost fully combined.  Add in zucchini and chocolate chips and finish mixing until well distributed.
Pour in a greased 9 by 5 inch loaf pan and bake at 350 degrees for about 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let cool on a wire rack for a bit before turning out of pan onto wire rack to cool completely before slicing.

Filed Under: Bread, Quick & Muffins

Whole Wheat Tortillas

April 23, 2012 by


I had planned on sharing all kinds of Mexican recipes with you all last week, for Cinco de Mayo.  Well… I shared about 4 anyways. : )
I usually buy my tortillas for convenience, but I am kind of shocked at how much more expensive whole wheat ones are last time I checked.
So, I decided to make my own, of course!
Tortillas are really easy to make, especially if you have a tortilla press.
And if you have kids, pressing the tortilllas is something mine usually love to do.
Just remember to plan ahead and make your dough in the morning, since these are almost completely whole wheat it really helps if the dough has a full 8 hours to rest.  If you don’t, they’ll still be okay, you just won’t be able to roll them as thin.

WHOLE WHEAT TORTILLAS
1 cup white flour
4 cups whole wheat flour
1/2 cup plus 2 T shortening
2 tsp salt
1 3/4 cups boiling water

Mix the flours and salt together in a bowl, then use your fingers to rub in the shortening.  Make a well in the center and pour in the water.
Use a fork to mix well.  Knead to a smooth dough, sprinkle with a little extra flour if needed.  Divide into 24 balls, place on a tray and cover with a tea towel.  Let rest for at least a couple of hours, up to 8.
Either roll out the balls to desired thickness, or use a tortilla press.


(I line mine with a cut open gallon Ziplock bag)
Cook on a dry skillet or griddle without oil until golden and cooked through.  If your tortillas are hard to roll or press, try letting the dough rest longer.
Makes 24 tortillas.

Recipe adapted from Shelf Reliance

Filed Under: Bread, Quick & Muffins, Mexican

Whole Wheat Flax Biscuits

March 9, 2012 by
I am lucky enough to live within a little drive from Bob’s Red Mill and their factory store.  I could spend hours in there, finding all kinds of new grains to try.  Recently, when my Mom and I went there we had breakfast and they had the most amazing whole wheat biscuits with flax seed.
I HAD to figure out how to make them!  I own both the Bob’s Red Mill Baking Book and Cookbook, so I scoured them until I found one that looked similar to what we had eaten there.
The recipe didn’t have the flax, so I added that in and tweaked a bit, and I think I have it!
I never thought I would make another biscuit that compared to my classic baking powder biscuits.   But I was wrong.  I really love the hearty flavor of these, and the flax adds so much too.
You could probably make these completely with whole wheat, but they won’t be quite as light.
We even liked these warmed over the next day, and were perfect with a little raspberry jam. Yum!
WHOLE WHEAT FLAX BISCUITS
1 2/3 cups unbleached white flour
1 cup whole wheat flour
1/3 cup flax meal*
3 T sugar
1 T baking powder
1 tsp baking soda
1 tsp salt
12 T unsalted butter, chilled and diced
1 cup buttermilk
In a large bowl, whisk together the flours, flax, sugar, baking powder, baking soda, and salt.
Using your fingers or a pastry blender to cut in the butter until you have pea sized clumps.
Add the buttermilk and stir in just until moistened.
Knead dough briefly until it comes together.
Use a 1/4 cup measure (or a large scooper) to measure out dough.
Drop onto a lightly greased baking sheet, placing biscuits close together.
Alternatively, you could pat or roll out dough and cut into rounds.
Flatten mounds slightly (not too much).
Bake at 425 degrees for 12 to 15 minutes, or until golden brown.
*You can buy flax already ground up as flax meal, but I store whole flax seed in my freezer, and use either whole or grind to make flax meal as needed.
I use my spice grinder to coarsely grind the flax, but a food processor or blender would probably work as well. Just don’t use your wheat grinder, as seeds will gum up those.
Recipe adapted from Bob’s Red Mill Baking Book
Filed Under: Bread, Quick & Muffins

Lime Poppy Seed Scones

January 28, 2012 by
Breakfast in bed.  It sounds like such a nice idea.  Unless you have kids.
And then there’s kids jumping, crumbs flying, syrup on pillows… you get the picture.
Well, my alternative is tea and scones for a mid-day light meal.  On Sundays we usually have dinner a little early, so scones and some herbal tea is perfect to have after church for a light lunch.
You could use lemon instead of lime in this recipe, but I really love the flavor of lime, so that’s always my first choice.  And since I don’t always have fresh limes on hand, I always keep some lime juice powder from King Arthur Flour on hand, and also some powdered lemon peel from Penzey’s Spices.  Both work well for replacing lime or lemon zest.
Just remember you are basically making biscuits here, so don’t overwork your dough, and check out my Biscuits 101 for more tips.
LIME POPPY SEED SCONES
Recipe by My Stained Apron
2 cups flour
1/4 cup sugar
1/2 tsp salt
2 1/2 tsp baking powder
6 T unsalted butter, cold and cut in cubes
zest from 1 lime, optional
2 tsp poppy seeds
1 T lime juice
1 egg
1/2 cup plus 2 T cream
For egg wash:
1 egg
1 T cream
2 tsp sanding sugar
Mix the flour, sugar, salt, and baking powder together in a medium bowl.
Cut in the butter with a pastry blender until resembles the size of peas.
Stir in the zest and poppy seeds.
Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
Stir with a fork just until combined.
If needed, gently knead just to make dough come together.
Pat into a circle about 9 inches.
Cut into 6 wedges (you could also cut with a biscuit cutter as well).
Place on lightly greased baking sheet, spacing wedges so they are just barely not touching.  (1/8 to 1/4 inch space between).
Combine the egg and cream for the egg wash, and brush tops of wedges.
Sprinkle with sugar, and bake at 425 for about 12- 14 minutes or until golden brown.
 
Filed Under: Bread, Quick & Muffins, Breakfast, Tea time

Chocolate Chip Pumpkin Bread

November 13, 2011 by
 
I don’t usually post on weekends, but I just had to get out one last pumpkin recipe. : )
And then, I PROMISE I will not be posting pumpkin recipes for a good while.
This bread is perfect for these blustery days (as pooh says) and while it freezes well, ours didn’t have much of a chance to make it to the freezer.  It’s a little dense but still very moist, and I love the combination of pumpkin and chocolate.  I think next time I’ll try using mini chocolate chips so they’ll be a little more evenly dispersed.  But either way, this one’s a winner!
 
PUMPKIN CHOCOLATE CHIP BREAD
 
2 1/2 cups flour
1 cup whole wheat flour
3 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
15 oz (about 1 3/4 cups) pumpkin puree
1 cup oil, canola or vegetable
4 eggs
2/3 cup water
1 cup semi-sweet chocolate chips
 
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
In another bowl, whisk together pumpkin, oil, eggs, and water until well combined.
Stir wet mix into dry mixture, just until combined.  Stir in chocolate chips.
Divide batter between two greased 9 by 5 loaf pans.
Bake at 350 degrees for about 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan about 10 minutes, then transfer to a wire rack to cool completely before slicing.
 
Recipe source: Mel’s Kitchen Cafe
Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: , ,

Strawberry Shortcake

June 2, 2011 by
 
Is there anything better than fresh berries?  When they’re in season I’m always trying to think of new ways to use them, but nothing beats good old strawberry shortcake.  I serve this often when we have summer bbq’s and it’s always a big hit, for the kids and adults alike. 
 
STRAWBERRY SHORTCAKE
 
4 cups flour (plus extra for dusting)
2 T baking powder
1/2 cup sugar
1 tsp salt
1 1/2 sticks (3/4 cup) unsalted butter, cut in small pieces
2 cups heavy cream
1 large egg, beaten
sanding sugar for sprinkling, optional
 
Whisk together flour, baking powder, sugar, and salt in a large bowl.
Cut in butter with a pastry blender, leaving pea sized chunks.
Fold the cream in with a spatula until dough just comes together.
Turn out onto a lightly floured surface and pat to about 1 1/4 inch thickness.
Cut in 2 to 2 1/2″ rounds and place on a cookie sheet about 1 inch apart. 
Brush tops with beaten egg and spinkle with sanding sugar (or granulated sugar) if using.
Bake for about 20-25 minutes, until light golden.
Let cool, then slice and serve with berries (macerated or plain) and whipped cream.
 
For macerated berries:
3 pints strawberries, hulled and sliced
1 T lemon juice
1/4 to 1/3 cup sugar (depending on how sweet the berries are)
 
Toss berries with lemon juice and sugar.  Let sit for about 20 minutes.
 
Recipe Source: adapted slightly from Martha Stewart
Filed Under: Bread, Quick & Muffins, Desserts Tagged With: ,

Popovers

May 11, 2011 by
 
One of my favorite things to make.  Especially now that I have a real popover pan.  For years I made them with a muffin tin, as my mom did for years and years. 
They were good, one of my favorite breads to make, but then I bought a popover pan (they basically are a little skinnier and taller than a muffin tin’s cups).  First time I made them, I couldn’t believe how much better they were!  Definitely worth the very small investment (I found mine on sale at Cost Plus World Market awhile back for around $6) but even if you don’t have a popover pan or want to buy one, use your good old muffin tin and I guarantee you’ll love them!  They are best eaten fresh, straight from the oven while they are still piping hot and tall.
 
POPOVERS
1 cup milk
1 cup flour
3 eggs
1/4 tsp salt
2 T butter
 
Whisk milk, flour, eggs, and salt together in a bowl until smooth.
Set aside to rest for 10 minutes.
Put 1 tsp butter in each cavity (or 1/2 tsp if using muffin tin)
Put pan in 450 degree oven for 2 minutes, or until butter is melted.
Divide batter between cavities (about halfway up) and bake for 20 minutes.
Serve hot. Makes 6 popovers or 12 muffins.
 
Recipe source: Jamie Oliver
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