Chocolate Chip Pumpkin Scones

Happy Halloween! Because it's Halloween, the recipe today is pumpkin related. This twist on the Starbucks pumpkin scone will not be tricky and truly is a treat. The maple glaze is scrumptious and smooth on top and the chocolate chips add a good texture. Enjoy with coffee, on their own for breakfast, or as a dessert with ice cream.  Makes 6

Ingredients

Scones:

1/2 cup pumpkin, from a can of pumpkin puree

2 cups whole wheat flour

7 tbsp sugar (a little under 1/2 cup)

1 tbsp baking powder

6 tbsp butter, cut into equal sized small pieces

1 tsp cinnamon

1/2 tsp ground ginger

3 tbsp half and half

1 egg

1/3 cup chocolate chips

Glaze:

1/4 cup powdered sugar

2 tbsp half and half

1 tsp cinnamon

2 tbsp maple syrup

(add more or less half and half for desired consistency)

Preheat oven to 400 F

In a mixing bowl combine dry ingredients

Add butter and mix on medium speed

Next add pumpkin, half and half, and egg

Fold in chocolate chips

On a baking sheet, place dough in 6 same sized, flattened balls

Place far apart because they will get bigger

Bake for 14-16 minutes

Meanwhile combine glaze ingredients

Place cooked scones on a cooling rack and pour glaze in the middle of each scone

The glaze will melt on the scones

Enjoy, they taste just as good on day two!

Dumplings!

Who knew homemade dumplings could be so easy! These veggie dumplings can have meat or tofu added to them or you can change up the filling. I really enjoyed the tangy/salty/crunchy taste that these little tasty guys contained! The dumpling wrappers can be found in the frozen section of most grocery stores and the ones I used are called Goyoza/Potsticker Wrappers  by Dynasty.  They are little round discs of dough and after last weeks attempt to make them myself, I realized this was the easier route. I equate it to making your own pasta vs. buying homemade pasta from a store. Makes 12

Ingredients

24 discs, thawed

1/2 cup shredded carrots

1/2 cup cooked mushrooms, diced

(I use a tbsp butter and cook them in a skillet for about 5 minutes stirring occasionally)

5 green onions, sliced light green and darker green parts

1 tbsp ginger, grated through a cheese grater on the fine side

1/2 cup napa cabbage, shredded 

1 tbsp soy sauce

1 tsp sesame oil (optional)

2 tbsp vegetable oil

1/3 cup water

Mix all ingredients (aside from discs)

Place one disc down on the counter and put about a spoonful of mixture

Wet another disc and fold over the top

Pinch the two discs together with fingers

Repeat for each dumpling

In a large pan, heat 2 tbsp of vegetable oil on medium

Place dumplings in oil carefully and let the bottoms brown (for about 5 minutes)

Pour in water and cover for 5 minutes, allowing steaming to occur

Eat with stir fry over brown rice or on their own

Bacon Cheddar Scones

Football tailgate? Baby shower? Brunch? This is a great recipe that will wow your guests of all occasions! It's not the healthiest, but it's easy and sometimes you just need some comfort food.  I made these for UVA homecoming and they were gone in minutes! Makes 26 mini scones

Ingredients
5 slices of bacon, cooked crispy and chopped
3 green onions, light green and white part chopped
1 stick butter, softened and sliced into 8 pieces
3 cups flour
1 tbsp baking powder
1 tbsp sugar
1.5 cups cheddar cheese, grated
1 cup heavy cream, and a little to put on top of scones before placing them in the oven

Preheat oven to 400F
In a mixing bowl, combine all ingredients except heavy cream
Mix on low speed until dough is clumpy
Add heavy cream slowly and mix for about 30 seconds

On a non-stick pan, form small triangle shaped scones
(there is not a specific size, just make sure they're all about the same)
With your fingers, put some extra heavy cream on top of each scone
Bake for about 15 minutes, but check every 5
Once they are starting to get golden, remove

Allow to cool and enjoy!

1 Year Anniversary! Beet Salad

I cannot believe that a year ago I started this blog! It has encouraged me to cook up many dinners, invent new appetizers, and realize how fun cooking can be! Thank you for following on as I hope to continue to blog more recipes! This year has been crazy with finishing grad school and starting to teach preK special ed.
This week I made a beet salad from simple ingredients that I'll share! I didn't know that I liked beets until I roasted them! The only complaint that I have is the fact that your sink/hands will look like a crime scene from all the juice! Make sure to slice and peel over the sink.  Serves 4

Ingredients
2 medium sized beets, rinsed with tops and bottoms cut off
2 tbsp extra virgin olive oil
salt and pepper to taste
salad fixings (I used spinach, blue cheese, and walnuts)

Preheat oven to 357 F
In a large piece of foil, wrap beets that have been coated with 1 tbsp oil and sprinkled with salt and pepper
Wrap foil to make sure the beets are covered and sealed
Place in oven for 1 hour (could be more or less depending on the size of the beets)
When a fork can go into the beets easily, they are done
Allow to cool, then peel over the sink
Collect the juices and place in a glass dish (should be about 1/4 cup, if not add some water)
Slice beets and toss with salad
Combine the other tbsp of oil with the juice,and sprinkle with salt and pepper
Whisk then pour over the salad

Voila!

Lavender Honey Cookies

Lavender can be found in pillows, lotion, gelato, and now...cookies! This little blossom (which can be found in the spice section of Whole Foods) adds a great taste to short bread cookies. I baked these for a bridal shower and they can be made with gluten free all purpose flour and taste almost identical. Makes 12 cookies

Ingredients
1 3/4 cups all purpose flour
1.5 sticks butter, softened
1/2 cup sugar
1 tsp salt
2 tsp dried lavender blossoms
1 tsp vanilla
honey to drizzle on top

In a large bowl combine flour and salt
In a mixer combine sugar and lavender
Add butter and vanilla
Mix with a plastic paddle
Add flour mixture slowly

When mixed well, place dough on a piece of plastic wrap and cover with another
Use a rolling pin to flatten out dough
Place in the refrigerator for 30 minutes

Meanwhile, place parchment paper (not wax paper) on a baking sheet
After the 30 minutes, cut the cookies into circle shapes
Place on the baking sheet and freeze for 20 minutes
Preheat oven to 350 F
Cook for 8-10 minutes or until cooked through

Drizzle honey on top when they are cooling

Game Day Chicken Chili (Gluten-Free)

It's game day, and I decided to make a filling, healthy, and bowl-scraping chili. I used lots of ingredients from the Farmer's Market, including a purple pepper. This recipe uses no mixes or powders and is gluten-free. The risotto is an easy addition that adds thickness and needs less effort than cooking rice.  Serves 8

Ingredients

1 lb ground chicken
1/2 cup arborio rice
1 can diced tomatoes
3/4 cup tomatoes, pureed
1 can kidney beans, rinsed and drained
2 cups gluten free chicken or vegetable broth
1 medium sized yellow onion
1 purple or red pepper, diced
1/2 cup mushrooms, sliced and cleaned

1 clove garlic
2 tbsp cumin
2 tbsp chili powder (or more if desired)
salt and pepper to taste
2 tbsp extra virgin olive oil


In a pan cook chicken with salt and pepper on medium heat
Stir until cooked, about 10 minutes

Meanwhile, in a large pot, cook oil on medium high heat

Add in onions, mushrooms, garlic, and purple (or red) pepper

Stir for 5 minutes (I use a wooden spoon)
Add rice and stir until rice is coated
Pour in both types of tomatoes
Bring heat to high and boil
Once boiling, reduce to medium low heat
Add chicken, beans, and broth
Bring chili to a high simmer
Add spices and cover for 15 minutes
Once rice is cooked through, turn off heat

Enjoy for up to five days!

Brussel Sprouts with "Onion Rings"

I needed a vegetable that would work with a hearty meal of steak and potatoes. The "onion rings" made from shallots add a crunch that combines perfectly with this little cabbage. Enjoy as a side or over a salad. Serves 4

Ingredients

1 1/4 cup of brussel sprouts-trimmed, bottoms cut off, and halved

1 large shallot

4 tbsp extra virgin olive oil

Salt and pepper to taste

Preheat oven to 400 F
Sprinkle sprouts with about a tablespoon of oil
add salt and pepper, then toss to fully coat
Place in the oven for 30 minutes, stirring every ten
Once browned, removed and allow to cool

In a large skillet, heat 2 tbsp oil oven medium high heat
Place in shallots and cook for about 4 minutes (until browned)
Stir occasionally

With a slotted spoon or tongs, remove rings

Place rings on a paper towel to cool/ drain

When brussel sprouts are cooled, put on a plate and top with shallots