Cranberry Pear Coffeecake

Are you still looking for that perfect Christmas morning addition to your brunch? This coffeecake fits the bill nicely. Studded with pears and cranberries and topped with a delicious streusel, it is festive, delicious and will win rave reviews from whomever is lucky enough to get to eat it!

Start by combining the flour, sugar, cinnamon,

baking powder, baking soda and salt in a large bowl. In a large measuring cup, combine the egg, buttermilk, butter and vanilla.

Whisk well, then add the wet ingredients to the dry,

and stir just until all the dry ingredients are moistened. Fold in the cranberries

and the pears.

Spread the batter into a greased and floured springform pan.

For the topping, combine the flour, oatmeal, brown sugar, orange zest and butter.

Cut in the butter until the mixture resembles coarse crumbs, then sprinkle the topping over the cake batter.

Bake for about 45 minutes, then cool on a wire rack for 20 minutes or so before removing the side of the pan.

This is delicious served either warm or at room temperature.

One year ago: Snickers Fudge
Two years ago: Caramel Corn with Peanuts
Three years ago: Sausage and Spinach Stromboli
Four years ago: Cranberry Bread


Cranberry Pear Coffeecake

Cake:
2 cups flour
3/4 cup sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
3/4 cup buttermilk
1/4 cup butter, melted
1 tsp. vanilla
1 large pear, peeled and coarsely chopped
1 cup fresh or frozen cranberries, thawed and chopped

Streusel topping:
1/4 cup flour
1/4 cup oatmeal
1/4 cup brown sugar
1 tsp. grated orange peel
3 Tbsp. cold butter, cut into chunks

In a large bowl, combine the flour, sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir the wet ingredients into dry ingredients just until moistened. Fold in the pear and cranberries.

Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine flour, oatmeal brown sugar and orange zest. Cut in butter until the mixture resembles coarse crumbs; sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack. Makes 12 servings.

Are you still looking for that perfect Christmas morning addition to your brunch? This coffeecake fits the bill nicely. Studded with pears and cranberries and topped with a delicious streusel, it is festive, delicious and will win rave reviews from whomever is lucky enough to get to eat it!

Start by combining the flour, sugar, cinnamon,

baking powder, baking soda and salt in a large bowl. In a large measuring cup, combine the egg, buttermilk, butter and vanilla.

Whisk well, then add the wet ingredients to the dry,

and stir just until all the dry ingredients are moistened. Fold in the cranberries

and the pears.

Spread the batter into a greased and floured springform pan.

For the topping, combine the flour, oatmeal, brown sugar, orange zest and butter.

Cut in the butter until the mixture resembles coarse crumbs, then sprinkle the topping over the cake batter.

Bake for about 45 minutes, then cool on a wire rack for 20 minutes or so before removing the side of the pan.

This is delicious served either warm or at room temperature.

One year ago: Snickers Fudge
Two years ago: Caramel Corn with Peanuts
Three years ago: Sausage and Spinach Stromboli
Four years ago: Cranberry Bread


Cranberry Pear Coffeecake

Cake:
2 cups flour
3/4 cup sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
3/4 cup buttermilk
1/4 cup butter, melted
1 tsp. vanilla
1 large pear, peeled and coarsely chopped
1 cup fresh or frozen cranberries, thawed and chopped

Streusel topping:
1/4 cup flour
1/4 cup oatmeal
1/4 cup brown sugar
1 tsp. grated orange peel
3 Tbsp. cold butter, cut into chunks

In a large bowl, combine the flour, sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir the wet ingredients into dry ingredients just until moistened. Fold in the pear and cranberries.

Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine flour, oatmeal brown sugar and orange zest. Cut in butter until the mixture resembles coarse crumbs; sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack. Makes 12 servings.

reade more... Résuméabuiyad

Eggnog Bread

I will admit it. I am not the biggest fan of eggnog. But put it in a quick bread and I am instantly hooked. This bread bakes up to be more like pound cake, and I can think of lots of ways to use it in a trifle. If you don't want to use it in a trifle, that's fine too. It's delicious on its own or with some tea and jam. Or coffee. Or diet coke. Whatever. Just make it!

In a large bowl, combine the sugar, vanilla, eggs, butter, eggnog,

rum extract,

and beat with an electric mixer until well combined. Add the flour, baking powder, salt and nutmeg

and mix until just moistened. Pour into a greased loaf pan

and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. (I made a double batch, that's why you see 2. The recipe below is for one loaf.)

Let cool in pan for about 20 minutes and then remove from pan to baking rack to cool completely.

Cut into slices to serve!

If you won't be serving right away, wrap the bread in plastic wrap and store in the refrigerator. You can also freeze it with very good results.

It's the holiday season!

One year ago: Cranberry Pistachio Shortbread
Two years ago: Gumdrops
Three years ago: Cranberry White Chocolate Cookies
Four years ago: Shrimp and Corn Chowder

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Foodtastic Friday, Friday Flash, Blog Strut, Friday Food Frenzy.

Eggnog Bread

1 cup eggnog
2 tsp. rum extract
1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup butter, softened
2 1/4 cups flour
2 tsp. baking powder
1/4 tsp. ground nutmeg
1/2 tsp. salt

In the large bowl of an electric mixer, combine the eggnog, rum extract, sugar, vanilla, eggs, and butter and beat until well combined.

Add flour, baking powder, salt and nutmeg and mix until just moistened. Pour into a greased loaf pan and bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pan for about 20 minutes and then remove from pan to a wire rack to cool completely.

Wrap in plastic wrap and store in the refrigerator. You can also freeze this bread with great results.


Recipe Source: A Sweet Baker

I will admit it. I am not the biggest fan of eggnog. But put it in a quick bread and I am instantly hooked. This bread bakes up to be more like pound cake, and I can think of lots of ways to use it in a trifle. If you don't want to use it in a trifle, that's fine too. It's delicious on its own or with some tea and jam. Or coffee. Or diet coke. Whatever. Just make it!

In a large bowl, combine the sugar, vanilla, eggs, butter, eggnog,

rum extract,

and beat with an electric mixer until well combined. Add the flour, baking powder, salt and nutmeg

and mix until just moistened. Pour into a greased loaf pan

and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. (I made a double batch, that's why you see 2. The recipe below is for one loaf.)

Let cool in pan for about 20 minutes and then remove from pan to baking rack to cool completely.

Cut into slices to serve!

If you won't be serving right away, wrap the bread in plastic wrap and store in the refrigerator. You can also freeze it with very good results.

It's the holiday season!

One year ago: Cranberry Pistachio Shortbread
Two years ago: Gumdrops
Three years ago: Cranberry White Chocolate Cookies
Four years ago: Shrimp and Corn Chowder

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Foodtastic Friday, Friday Flash, Blog Strut, Friday Food Frenzy.

Eggnog Bread

1 cup eggnog
2 tsp. rum extract
1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup butter, softened
2 1/4 cups flour
2 tsp. baking powder
1/4 tsp. ground nutmeg
1/2 tsp. salt

In the large bowl of an electric mixer, combine the eggnog, rum extract, sugar, vanilla, eggs, and butter and beat until well combined.

Add flour, baking powder, salt and nutmeg and mix until just moistened. Pour into a greased loaf pan and bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pan for about 20 minutes and then remove from pan to a wire rack to cool completely.

Wrap in plastic wrap and store in the refrigerator. You can also freeze this bread with great results.


Recipe Source: A Sweet Baker

reade more... Résuméabuiyad

Gingerbread Cranberry Scones

Scones are fabulous to make, and eat, any time of year, but holiday time make them seem even more special. These delicious scones are spiked with molasses, candied ginger and cranberries, and are a perfect December treat. Plus, they're made partially with whole wheat flour, so you can still eat plenty of cookies.

I love using my food processor to start the dough, but if you are processor-less, just use a pastry blender, two forks or your fingers to do all the work.

In the bowl of a food processor, combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon, and baking soda. Add the pieces of butter

and pulse until the mixture resembles coarse crumbs. Transfer this to a large mixing bowl and stir in cranberries and candied ginger.

Make a well in the center of the mixture.

In a small bowl or large measuring cup, stir together the egg, whipping cream and molasses.

Add this mixture all at once to the flour mixture.

Stir until ingredients are combined.

Turn dough out onto a lightly floured surface. Knead dough about 10 times, or until nearly smooth.

Divide dough in half and lightly pat each half into a 5-inch to 6-inch circle, about 3/4" thick.

Cut each circle into 6 wedges. Place wedges about 2 inches apart on parchment or silpat lined baking sheets. Brush tops of scones with additional cream

and sprinkle with coarse sugar.

Bake for 12 to 15 minutes, or until a toothpick inserted into a crack in top of scones comes out clean. Cool on a wire rack, and serve warm or at room temperature.

One year ago: Peppermint Patty Brownies
Two years ago: Chocolate Coconut Neopolitans
Three years ago: Truffles
Four years ago: Carrot Salad

Find more great ideas at Inspiration Monday, Mix it Up Monday, Melt in your Mouth, Recipe Exchange, Totally Tasty Tuesday, Create, Link, Inspire, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.



Gingerbread Cranberry Scones

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup brown sugar
2 tsp. baking powder
3/4 tsp. ground ginger
1/2 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. baking soda
4 Tbsp. cold butter, cut into pieces
1/2 cup dried cranberries
1 Tbsp. finely chopped candied ginger
1 egg, lightly beaten
1/2 cup whipping cream
1/4 cup molasses
1 egg white, lightly beaten
1/2 tsp. water
coarse sugar, for sprinkling on top

In the bowl of a food processor, combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon, and baking soda. Add cut up butter and pulse until mixture resembles coarse crumbs. Transfer to a large mixing bowl and stir in cranberries and candied ginger. (Alternatively, combine dry ingredients in a large bowl and use a pastry blender or two forks to cut in butter. Add cranberries and ginger.) Make a well in the center of the mixture.

In a small bowl, stir together the egg, whipping cream and molasses. Add this mixture all at once to the flour mixture. Stir until ingredients are combined.

Turn dough out onto a lightly floured surface. Knead dough about 10 times, or until nearly smooth.

Divide dough in half and lightly pat each half into a 5-inch to 6-inch circle, about 3/4" thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on parchment or silpat lined baking sheets. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar to your liking.

Bake at 375 for 12 to 15 minutes, or until a toothpick inserted into a crack in top of scones comes out clean. Cool on a wire rack, and serve warm or at room temperature.

Recipe Source: A Farm Girl Dabbles

Scones are fabulous to make, and eat, any time of year, but holiday time make them seem even more special. These delicious scones are spiked with molasses, candied ginger and cranberries, and are a perfect December treat. Plus, they're made partially with whole wheat flour, so you can still eat plenty of cookies.

I love using my food processor to start the dough, but if you are processor-less, just use a pastry blender, two forks or your fingers to do all the work.

In the bowl of a food processor, combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon, and baking soda. Add the pieces of butter

and pulse until the mixture resembles coarse crumbs. Transfer this to a large mixing bowl and stir in cranberries and candied ginger.

Make a well in the center of the mixture.

In a small bowl or large measuring cup, stir together the egg, whipping cream and molasses.

Add this mixture all at once to the flour mixture.

Stir until ingredients are combined.

Turn dough out onto a lightly floured surface. Knead dough about 10 times, or until nearly smooth.

Divide dough in half and lightly pat each half into a 5-inch to 6-inch circle, about 3/4" thick.

Cut each circle into 6 wedges. Place wedges about 2 inches apart on parchment or silpat lined baking sheets. Brush tops of scones with additional cream

and sprinkle with coarse sugar.

Bake for 12 to 15 minutes, or until a toothpick inserted into a crack in top of scones comes out clean. Cool on a wire rack, and serve warm or at room temperature.

One year ago: Peppermint Patty Brownies
Two years ago: Chocolate Coconut Neopolitans
Three years ago: Truffles
Four years ago: Carrot Salad

Find more great ideas at Inspiration Monday, Mix it Up Monday, Melt in your Mouth, Recipe Exchange, Totally Tasty Tuesday, Create, Link, Inspire, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.



Gingerbread Cranberry Scones

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup brown sugar
2 tsp. baking powder
3/4 tsp. ground ginger
1/2 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. baking soda
4 Tbsp. cold butter, cut into pieces
1/2 cup dried cranberries
1 Tbsp. finely chopped candied ginger
1 egg, lightly beaten
1/2 cup whipping cream
1/4 cup molasses
1 egg white, lightly beaten
1/2 tsp. water
coarse sugar, for sprinkling on top

In the bowl of a food processor, combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon, and baking soda. Add cut up butter and pulse until mixture resembles coarse crumbs. Transfer to a large mixing bowl and stir in cranberries and candied ginger. (Alternatively, combine dry ingredients in a large bowl and use a pastry blender or two forks to cut in butter. Add cranberries and ginger.) Make a well in the center of the mixture.

In a small bowl, stir together the egg, whipping cream and molasses. Add this mixture all at once to the flour mixture. Stir until ingredients are combined.

Turn dough out onto a lightly floured surface. Knead dough about 10 times, or until nearly smooth.

Divide dough in half and lightly pat each half into a 5-inch to 6-inch circle, about 3/4" thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on parchment or silpat lined baking sheets. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar to your liking.

Bake at 375 for 12 to 15 minutes, or until a toothpick inserted into a crack in top of scones comes out clean. Cool on a wire rack, and serve warm or at room temperature.

Recipe Source: A Farm Girl Dabbles

reade more... Résuméabuiyad

Party Planning Time

Are you ready for tomorrow? Have you started prepping your meal? Do you still have some last minute additions needed to your party/meal plan? Maybe an appetizer? If so, you've come to the right place. I've got you covered with the most simple, but absolutely delicious "nibbly bit" (as my Monkey calls them) perfect for your party table!

Now to be honest, when I decided to post this, I wasn't even thinking appetizers for your Thanksgiving celebration. I actually tested this recipe a couple weeks ago, already thinking ahead to our annual New Year's Eve appetizer blow out. As many of you know, each year the 3 of us stay in, I make a big spread of appetizers and fun foods, we eat all night, watch movies and ring in the New Year! So about this time of year I begin to look for new things to offer on my table that night, and this will definitely make the list this year!

But then I got to thinking, I shouldn't wait to share this with you. I know many of you need appetizers for your Turkey Day weekend, all of the holiday parties coming our way, Christmas celebrations, so many parties, so little time. So, all of us can always use something quick, simple and yummy to throw together, maybe even at the last minute!

How much better can you get than olives, cream cheese and bacon. Yes, BACON! These are especially nice because you can make batches of them throughout your party, without having to be in the kitchen too long, so your guests always have fresh ones to enjoy.

Party planning time is here people. This time of year we all have so many to attend, and I hope like me, you're looking forward to each and every one. But that doesn't mean we still don't need easy ideas to make the holidays just a little less stressful on ourselves!

Bacon and Olive Toasts
Pumpernickel Cocktail Bread or Large pieces cut into squares
Green olives, sliced
Bacon, cooked crispy
Whipped Cream Cheese

Preheat oven to 375. Lay bread pieces on baking sheet. Toast for 6 minutes. Remove. Spread evenly with cream cheese. Top with bacon and green olives.

Appetizers at Very Good Recipes

Are you ready for tomorrow? Have you started prepping your meal? Do you still have some last minute additions needed to your party/meal plan? Maybe an appetizer? If so, you've come to the right place. I've got you covered with the most simple, but absolutely delicious "nibbly bit" (as my Monkey calls them) perfect for your party table!

Now to be honest, when I decided to post this, I wasn't even thinking appetizers for your Thanksgiving celebration. I actually tested this recipe a couple weeks ago, already thinking ahead to our annual New Year's Eve appetizer blow out. As many of you know, each year the 3 of us stay in, I make a big spread of appetizers and fun foods, we eat all night, watch movies and ring in the New Year! So about this time of year I begin to look for new things to offer on my table that night, and this will definitely make the list this year!

But then I got to thinking, I shouldn't wait to share this with you. I know many of you need appetizers for your Turkey Day weekend, all of the holiday parties coming our way, Christmas celebrations, so many parties, so little time. So, all of us can always use something quick, simple and yummy to throw together, maybe even at the last minute!

How much better can you get than olives, cream cheese and bacon. Yes, BACON! These are especially nice because you can make batches of them throughout your party, without having to be in the kitchen too long, so your guests always have fresh ones to enjoy.

Party planning time is here people. This time of year we all have so many to attend, and I hope like me, you're looking forward to each and every one. But that doesn't mean we still don't need easy ideas to make the holidays just a little less stressful on ourselves!

Bacon and Olive Toasts
Pumpernickel Cocktail Bread or Large pieces cut into squares
Green olives, sliced
Bacon, cooked crispy
Whipped Cream Cheese

Preheat oven to 375. Lay bread pieces on baking sheet. Toast for 6 minutes. Remove. Spread evenly with cream cheese. Top with bacon and green olives.

Appetizers at Very Good Recipes

reade more... Résuméabuiyad

Double Glazed Pumpkin Scones

Who invented scones? I am not sure but I would like to thank them. I think they are one of the best creations ever. And when it's fall, and you want to make all things pumpkin, it's even better. But wait, there's more. These scones are topped with not one, but TWO glazes! First, a "regular" powdered sugar glaze, and then a spiced glaze. Irresistible. Completely irresistible.

I like to use a food processor to make scones - but if you don't have one, just use a large bowl and some arm power.

Start by combining flour, sugar, baking powder, salt, cinnamon, nutmeg,

cloves and ginger

in a large bowl or in the bowl of a food processor. Pulse or stir to combine. Add the butter; pulse until mixture is crumbly and only small chunks of butter are obvious.

(If you don't have a food processor, just cut in the butter with your fingers, two knives or a pastry blender.)

In a separate bowl, combine the pumpkin, milk and egg

and whisk until smooth.

Fold the dry ingredients into wet ingredients,

and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide.

Now slice the dough twice through the width, making three equal portions.

(Note that mine are not equal at all! I'm sure you can do much better.)

Cut each of the portions into four pieces so you end up with 12 triangular slices of dough. Place on a baking sheet lined with parchment or a silpat.

Bake for 14-16 minutes, or until light brown.

Place on a wire rack to cool.

To make the first glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Next, add the cinnamon,

nutmeg, ginger and cloves to the remaining glaze. Drizzle over each scone

and allow the icing to dry before serving (about an hour).

These are just as pretty to look at as they are to eat!

Thank you, scone inventor. Thank you.

One year ago: Sweet Potato Gingersnaps
Two years ago: Lemon Blueberry Bread
Three years ago: Bacon, Broccoli and Cheddar Quiche
Four years ago: Cornbread and Apple Stuffing

Find more inspiration at Hearth and Soul, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, Weekly Creative, Blog Strut, Foodie Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, TGIF, Friday Food Frenzy, Food on Friday: Scones.

Double Glazed Pumpkin Scones

Scones:
2 cups all-purpose flour
7 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ginger
6 Tbsp. cold butter
1/2 cup pumpkin puree
3 Tbsp. 2% milk (or whole milk or half and half)
1 egg

Glazes:
1 1/2 cups powdered sugar
2-3 Tbsp. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 pinch ginger
1 pinch ground cloves

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl or in the bowl of a food processor. Pulse or stir to combine. Add the butter; pulse until mixture is crumbly and only small chunks of butter are obvious; set aside. (Or use a fork or your fingers to cut in the butter.)

In a separate bowl, whisk together the pumpkin, milk and egg. Fold the dry ingredients into wet ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on a baking sheet lined with parchment or a silpat.

Bake at 425 for 14-16 minutes, or until light brown. Place on wire rack to cool.

To make the first glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone. Next, add the cinnamon, nutmeg, ginger and cloves to the remaining glaze.
Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Source: Adapted from Brown Eyed Baker

Who invented scones? I am not sure but I would like to thank them. I think they are one of the best creations ever. And when it's fall, and you want to make all things pumpkin, it's even better. But wait, there's more. These scones are topped with not one, but TWO glazes! First, a "regular" powdered sugar glaze, and then a spiced glaze. Irresistible. Completely irresistible.

I like to use a food processor to make scones - but if you don't have one, just use a large bowl and some arm power.

Start by combining flour, sugar, baking powder, salt, cinnamon, nutmeg,

cloves and ginger

in a large bowl or in the bowl of a food processor. Pulse or stir to combine. Add the butter; pulse until mixture is crumbly and only small chunks of butter are obvious.

(If you don't have a food processor, just cut in the butter with your fingers, two knives or a pastry blender.)

In a separate bowl, combine the pumpkin, milk and egg

and whisk until smooth.

Fold the dry ingredients into wet ingredients,

and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide.

Now slice the dough twice through the width, making three equal portions.

(Note that mine are not equal at all! I'm sure you can do much better.)

Cut each of the portions into four pieces so you end up with 12 triangular slices of dough. Place on a baking sheet lined with parchment or a silpat.

Bake for 14-16 minutes, or until light brown.

Place on a wire rack to cool.

To make the first glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Next, add the cinnamon,

nutmeg, ginger and cloves to the remaining glaze. Drizzle over each scone

and allow the icing to dry before serving (about an hour).

These are just as pretty to look at as they are to eat!

Thank you, scone inventor. Thank you.

One year ago: Sweet Potato Gingersnaps
Two years ago: Lemon Blueberry Bread
Three years ago: Bacon, Broccoli and Cheddar Quiche
Four years ago: Cornbread and Apple Stuffing

Find more inspiration at Hearth and Soul, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, Weekly Creative, Blog Strut, Foodie Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, TGIF, Friday Food Frenzy, Food on Friday: Scones.

Double Glazed Pumpkin Scones

Scones:
2 cups all-purpose flour
7 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ginger
6 Tbsp. cold butter
1/2 cup pumpkin puree
3 Tbsp. 2% milk (or whole milk or half and half)
1 egg

Glazes:
1 1/2 cups powdered sugar
2-3 Tbsp. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 pinch ginger
1 pinch ground cloves

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl or in the bowl of a food processor. Pulse or stir to combine. Add the butter; pulse until mixture is crumbly and only small chunks of butter are obvious; set aside. (Or use a fork or your fingers to cut in the butter.)

In a separate bowl, whisk together the pumpkin, milk and egg. Fold the dry ingredients into wet ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on a baking sheet lined with parchment or a silpat.

Bake at 425 for 14-16 minutes, or until light brown. Place on wire rack to cool.

To make the first glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone. Next, add the cinnamon, nutmeg, ginger and cloves to the remaining glaze.
Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Source: Adapted from Brown Eyed Baker

reade more... Résuméabuiyad

Pumpkin Gingerbread

Will there ever be a lack of yummy pumpkin recipes? I hope not. Each year, I seem to find new ones to try and I am never disappointed. Especially not with this delicious bread - pumpkin with lots of fragrant spices, including abundant ginger, makes for a wonderful (and easy!) quick bread that is a special breakfast treat (or anytime of day treat).

In a large mixing bowl, combine the sugar, eggs, and yogurt

and beat until smooth. Add the water and mix well. Add the pumpkin, ginger, cinnamon,

allspice,

nutmeg

and cloves and beat well. Add the flour, baking soda, baking powder and salt, and mix just until all ingredients are incorporated. Transfer batter to two greased loaf pans.

Bake for about an hour or until a toothpick inserted near the center of the bread comes out clean.

Cool in the pan on a wire rack for about a half hour, then remove from the pan and allow to cool completely.

One year ago: Crockpot Chicken Marsala
Two years ago: Cranapana Bread
Three years ago: Garlic-Herb Orzo Pilaf
Four years ago: Blueberry Pecan Cake

Get more great ideas at Hearth and Soul, Cast Party, What's Cooking, Wednesday Extravaganza, What's Cooking #2, What I Whipped Up, Full Plate Thursday, Showcase your Talent, Foodie Friday, Friday Flash, Food on Friday, TGIF, Friday Food Frenzy, Foodie Friday (#2), Fall into the Holidays.

Pumpkin Gingerbread

3 cups sugar
1 cup plain yogurt
4 eggs
2/3 cup water
1-15 oz. can pumpkin puree
3 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 teaspoon baking powder

In a large mixing bowl, combine sugar, yogurt and eggs; beat until smooth. Add water and beat until well blended. Mix in pumpkin, ginger, allspice, cinnamon, and cloves.

In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are incorporated. Divide batter between 2 greased 9x5 loaf pans.

Bake at 350 until toothpick comes out clean, about 1 hour. Cool in the pan on a wire rack for half hour, then remove from the pans to cool completely. Makes 2 loaves, 12 servings each.

Recipe Source: Adapted from stockpiling moms

Will there ever be a lack of yummy pumpkin recipes? I hope not. Each year, I seem to find new ones to try and I am never disappointed. Especially not with this delicious bread - pumpkin with lots of fragrant spices, including abundant ginger, makes for a wonderful (and easy!) quick bread that is a special breakfast treat (or anytime of day treat).

In a large mixing bowl, combine the sugar, eggs, and yogurt

and beat until smooth. Add the water and mix well. Add the pumpkin, ginger, cinnamon,

allspice,

nutmeg

and cloves and beat well. Add the flour, baking soda, baking powder and salt, and mix just until all ingredients are incorporated. Transfer batter to two greased loaf pans.

Bake for about an hour or until a toothpick inserted near the center of the bread comes out clean.

Cool in the pan on a wire rack for about a half hour, then remove from the pan and allow to cool completely.

One year ago: Crockpot Chicken Marsala
Two years ago: Cranapana Bread
Three years ago: Garlic-Herb Orzo Pilaf
Four years ago: Blueberry Pecan Cake

Get more great ideas at Hearth and Soul, Cast Party, What's Cooking, Wednesday Extravaganza, What's Cooking #2, What I Whipped Up, Full Plate Thursday, Showcase your Talent, Foodie Friday, Friday Flash, Food on Friday, TGIF, Friday Food Frenzy, Foodie Friday (#2), Fall into the Holidays.

Pumpkin Gingerbread

3 cups sugar
1 cup plain yogurt
4 eggs
2/3 cup water
1-15 oz. can pumpkin puree
3 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 teaspoon baking powder

In a large mixing bowl, combine sugar, yogurt and eggs; beat until smooth. Add water and beat until well blended. Mix in pumpkin, ginger, allspice, cinnamon, and cloves.

In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are incorporated. Divide batter between 2 greased 9x5 loaf pans.

Bake at 350 until toothpick comes out clean, about 1 hour. Cool in the pan on a wire rack for half hour, then remove from the pans to cool completely. Makes 2 loaves, 12 servings each.

Recipe Source: Adapted from stockpiling moms

reade more... Résuméabuiyad