Monday, February 28, 2011

Orange Glazed Strawberry Scones

Infomercials are the devil. I'm convinced of it. They target those who are weak willed like myself. Sure, I could have blamed the impulsiveness of my purchase on the Nyquil (It impaired my judgment I swear), but I have no discipline when it comes to getting things I must have and can't live without. That being said, I received the Brazilian Butt Lift Workout DVDs in the mail a few days ago. If soreness is any indication of product effectiveness, consider it highly effective! 3 workouts in and I'm unable to walk or climb stairs without whimpering. It's definitely a booty kicker.

In other news, I made scones that Mr. Incredible proclaimed as "...the best thing you have ever baked." That's quite a statement. After the first bite, I agreed. After scarfing down the 2nd scone I totally believed it. These were the best things ever. EVER.

I modified the recipe from Ina Garten's Cranberry Orange Scones recipe. The resulting scones are tender, moist and sweet. The strawberries cooked down giving it a sweet jam like taste. Feel free to substitute your favorite fruit in place of strawberries (blueberries, cherries, cranberries, peaches would be yummy).

Orange Glazed Strawberry Scones
Adapted from Ina Garten's recipe

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon grated orange zest
  • 1 stick cold unsalted butter, grated
  • 1 large egg, lightly beaten
  • 1/2 cup cold heavy cream
  • 1 cup diced strawberries
  • 1 egg beaten with 2 tablespoons water or milk, for egg wash
  • 1/2 cup confectioners' sugar
  • 4 teaspoons freshly squeezed orange juice


Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the strawberries to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Sunday, February 6, 2011

Game Day Eats

Your day has come Pigskinus Gigantopithecus (read about them here)! Game day. Don't know what to snack on? Here are a few suggestions...

Crispy Potato Skins (recipe here) with melted cheese and dollops of sour cream.

Sliced Lamb Steak (recipe here) on a hot, crusty roll.

Homemade Milano Cookies (recipe here). Mmmm chocolate.

Mini Doughnuts (recipe here). Small, cute and it has sprinkles.

Pepperoni and Cheese Stuffed Pretzels (recipe here) Cheese, cheese, pepperoni, cheese, cheese and more cheese!

Friday, February 4, 2011

Sticky Lemon Rolls with Lemon Cream Cheese Frosting

My carbohydrate cravings have not subsided.

It may have gotten even worse.

You see, I'm not only craving carbs, but sugar, cream cheese and butter on top of these carbs.


Dear Sticky Lemon Rolls and Cream Cheese frosting Gods,
Please have mercy on my hips and thighs. Thank you.

Christa Rose

Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Source: The Kitchn  

Makes 12 large rolls

Lemon Roll Dough
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast

3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs

Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced *
3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
1 lemon, zested

In the bowl sprinkle the yeast over the warmed milk and let it sit for a couple minutes. Stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
Knead until the dough is elastic and pliable.

Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.
In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon.

Lightly grease a 13x9 inch baking dish with butter. On a floured surface pat the dough out into a thick rectangle, about 10x15 inches. Spread with softened butter, then spread the lemon-sugar mixture over the top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled.

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes.

While the rolls are baking, prepare the glaze. Whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese glaze and sprinkle the zest of 1 additional lemon over top to garnish.

Serve while warm.

Wednesday, February 2, 2011

Buttermilk Biscuits

A strange thing happens to me when the weather dips below freezing. I crave carbs. The delicious fattening kind. You know...the kind that fills you with warm fuzzies on the inside. These buttermilk biscuits do just that. Serve them sweet with even more butter and a generous dousing of honey or savory by drowning them in country gravy.

Buttermilk Biscuits

Cook's Illustrated
2 1/2 cups unbleached all-purpose flour 

1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening 

8 tablespoons unsalted butter (1 stick), sliced
2 tablespoons unsalted melted butter 

1 cup cold buttermilk

Heat oven to 450 degrees. Whisk flour, baking powder, baking soda, and salt in large bowl.

 Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. 

Working in batches, drop butter slices into flour mixture and toss to coat

Pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces. 

Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.


Add all but 2 tablespoons of buttermilk to flour mixture; stir with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed. Transfer dough onto center of prepared work surface, dust surface lightly with flour.

Bring dough together into cohesive ball.

 Roll dough into 10-inch square about 1/2 inch thick

Cut out 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut.

Carefully transfer rounds to ungreased baking sheet, spaced 1 inch apart. 

Brush biscuit tops with melted butter. Bake until tops are golden brown, 15 to 17 minutes. 

Let cool on baking sheet 5 minutes before serving.