Household Mag.

between two kitchens #2

Food + DrinkHailey AndresenComment

Maple pecan scone
 

Ingredients:

  • 2 1/3 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup sugar
  • Pinch of salt
  • 1 stick butter, cold and cubed
  • 3/4 cup buttermilk
  • 1/2 cup toasted chopped pecans
  • Glaze
  • 1/4 cup maple
  • 1 cup powdered sugar

Instructions:

  • Measure out dry ingredients and put into mixing bowl. Add cubed cool butter. Mix until butter is pea-like sized. Add pecans.
  • Add buttermilk in one steady stream. Mix only until incorporated.
  • Turn dough onto floured surface. Shape into a rectangle and cut into squares, I use my hand as the measurement.
  • Then cut each of those in half, diagonally.
  • Brush with egg wash and bake at 350 for about 15-18 minutes or until golden brown.
  • Glaze them once they are cooled.

Mixed berry pie bars


Crust

  • 3/4 stick butter, room temp
  • 3/4 cup flour
  • 1/4 cup powdered sugar

Mix ingredients until combined. Spray baking dish with Pam and press dough into it. Spray again with Pam, cover with parchment paper and use pie beads or dried beans to weigh it down. Par bake for about 15 minutes or until lightly golden

Filling

  • 3 cups berries
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • Juice of 1/2 lemon


Mix all ingredients and spoon into par baked crust.
 

Crumble

  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/2 stick melter butter

Once butter is melted mix together until crumble forms. Top your bars and bake at 350 until bubbling in center, about 45mins.

Blueberry zucchini muffins
 

Ingredients:

  • 1 1/2 cup whole wheat flour (I substituted gluten free oat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup shredded zucchini
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla
  • 2 Tablespoons olive oil
  • 1/3 cup applesauce
  • 1 egg
  • 1/4 cup milk (I used almond milk)
  • 3/4 cup blueberries
     

Instructions:

  • Measure out the dry ingredients and set aside.
  • Mix all of the wet ingredients together including the zucchini.
  • Combine the two mixtures just until incorporated.
  • Gently fold in the blueberries.
  • Bake at 350 degrees for about 20 minutes. Makes 12 muffins.

*Plated next to the muffins are my left overs from the recipe which owen ate gladly - zucchini spears & apple sauce! 

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For more baked goodness visit punch & pastry.