Wednesday, July 31, 2013

Easy Garlic Bread

I've tried a lot of different variations of garlic bread.
Simpler concoctions, more herby types, and the cheesy kind.
This recipe from Pinterest proved to be delicious and SUPER EASY.
I popped it in the oven while I was prepping and cooking my chicken parm soup and it was ready when my soup was...and not burnt!

yield: 20 slices of garlic bread (more or less depending on how large you make your slices)

1 baguette (I used the ciabatta baguette from Wegmans)
1 stick butter, room temperature
9 cloves garlic, minced

  1. Preheat oven to 275 degrees.
  2. In a small bowl, mix together garlic and butter until well combined.
  3. Slice baguette in half lengthwise.
  4. Spread garlic butter on both halves.
  5. Bake for 25-30 minutes (or longer if you can't pull it out right away).
  6. Slice each half into whatever size slices you wish.
  7. Enjoy!

Deep Covered Baker Chicken Parm Soup

I love chicken parm. It is my most favorite food ever.
I found this recipe initially on the Pampered Chef website when looking for dinner options that involve my Deep Covered Baker. I didn't feel like watching the video on the PC site, so I went in search of a text version which I found here.
I made this recipe for my book club meeting, it was a huge hit! It also disappeared too fast for me to remember to take a picture. I changed up some of the ingredients based on what I had in the house (and combined my love of PC with my love of Tastefully Simple), and it was phenomenal...and really tasted like chicken parm!

yield: 8 hearty servings

1/3 of a baguette (I used an 11oz ciabatta baguette from Wegmans)
2 tbsp olive oil
3 tbsp Tastefully Simple Italian Garlic Bread seasoning, divided
3C chicken stock 
3C marinara sauce
3 large tomatoes, diced
1/2 large white onion, diced
1 package (~1 lb) thin sliced chicken breasts
6 cloves garlic, minced
1/4C fresh grated Parmesan cheese
2C shredded mozzarella cheese

  1. Cut bread into 3/4" cubes.
  2. Toss bread cubes, oil and 1 tbsp of the rub in Deep Covered Baker.
  3. Microwave bread cubes, uncovered, on HIGH 3–4 minutes or until they begin to brown, stirring every minute. 
  4. Spread croutons over a piece of Parchment Paper to cool.
  5. Cook chicken in Deep Covered Baker for 3 minutes.
  6. Flip chicken breasts over and cook for an additional 3 minutes.
  7. After cooking, chop up chicken in the DCB and keep the juices in the baker.
  8. Stir stock, remaining 2 tbsp rub, marinara sauce, tomatoes, onion, and garlic into baker.
  9. Microwave, covered, on HIGH 13 minutes.
  10. Carefully remove DCB from microwave and stir in Parmesan.
  11. Top soup with half of the mozzarella.
  12. Top mozzarella with croutons. 
  13. Top with remaining mozzarella. 
  14. Let stand, covered, 2–3 minutes or until cheese is melted.
  15. Enjoy!

Monday, July 29, 2013

Breezy Willow CSA Week #8

What we received:
6 Shiro plums
6 nectarines
3 cucumbers
3 beets
3 green peppers
6 ears of corn
Bag of green beans
Bag of potatoes
Monterey Jack cheese
Loaf of Herb de Breezy Willow bread

What's left from Week #7:
12 eggs
1/2 cantaloupe
3 tomatoes
2 ears of corn
5 summer squash

What's left from Week #6:
12 eggs
1 cucumber
1/4 bag of spinach

What's left from Week #5:
6 eggs

What's left from Week #4:
Jar of Happy Mouth BBQ Sauce

Wednesday, July 24, 2013

Vitamix Carrot Soup

I was perusing easy & quick dinner recipes for my Vitamix when I came across this Curried Carrot Soup recipe. I had a lot of the ingredients, but no curry.
I improvised - my soup is green and not orange. It isn't spicy. It is more mild and earthy than kicking and savory.
It also tastes delicious topped with french fried onions!

yield: 4 servings (~1.25C each)

6 organic carrots (greens included), chopped into large pieces
1 small onion, quartered
2C vegetable stock
1/2C milk (I used a coconut milk almond milk blend)
1/2 tsp lemon juice
1/2 tsp sea salt
1 tbs fresh sage
fresh ground pepper (I used about 4 turns of the grinder)

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 8 minutes or until steam escapes through lid.
  5. Top with additional fresh ground pepper.
  6. Enjoy!

Saturday, July 20, 2013

Tomato & Basil Chicken

I had pinned this recipe on Pinterest over a year ago, before we started with our CSA. Lucky for me, this recipe used a lot of what we got this week.
This recipe is hearty, simple, and very delicious!
yield: 4 servings

8oz uncooked whole wheat pasta
2 tsp olive oil
1 medium onion, finely chopped
6 cloves garlic, minced
3 medium tomatoes, chopped
2C cubed raw chicken breast
3 tbs chopped fresh basil (I used purple basil)
1/2 tsp sea salt
1/8 tsp crushed red pepper flakes
Parmesan cheese

  1. Cook and drain pasta according to package directions.
  2. Cover pasta to keep warm.
  3. In a skillet, heat oil over medium-high heat.
  4. Cook onion and garlic, stirring occasionally, for 5 minutes.
  5. Stir in tomatoes, chicken, basil, salt, and red pepper flakes.
  6. Reduce heat to medium, cover and cook for 10 minutes, stirring frequently.
  7. Serve over pasta.
  8. Sprinkle with Parmesan cheese if desired.
  9. Enjoy!

Olive Oil & Lemon Cookies

After our honeymoon in Italy, I made a concentrated effort to look up recipes that are authentically Italian...the one issue with that is that the measurements are usually in grams or ounces. We were fortunate enough to get a kitchen scale for our wedding and so the conversion is pretty easy because I just measure it all out! I found this recipe on Pinterest and thought I would give them a go.
These cookies are sort of an olive oil shortbread cookie, delicious on their own but particularly good with Nutella.
yield: 7 dozen cookies

8.5 oz extra virgin olive oil
1.7 oz water
2.8oz egg yolks
15.1 oz all-purpose flour
3.5 oz sugar
1 tsp lemon juice
1 tsp vanilla extract
1/8 tsp sea salt

  1. Put egg yolks and water in a large bowl (I used my KitchenAid Stand Mixer).
  2. Whisk on medium speed for 5 minutes.
  3. Continuing to whisk, slowly begin to add olive oil drop by drop.
  4. After a few minutes, you can increase addition of olive oil by pouring in a thin, slow stream.
  5. After all the oil is incorporated, increase speed to medium high and whisk for 10 minutes.
  6. Add lemon juice, sea salt, and vanilla to the mixture, whisking until combined.
  7. Slowly add sugar and flour to the mixture, whisking until well combined.
  8. Take dough of out of bowl and knead it by hand for a few minutes on a lightly floured surface.
  9. Make the dough into a ball and wrap it in plastic wrap.
  10. Preheat oven to 350 degrees.
  11. Let dough rest in fridge for at least 30 minutes.
  12. Roll dough into a ~1/4" sheet and cut using the cookie cutter of your choice.
  13. Put cookies onto a parchment paper (or Silpat) lined baking sheet (they won't spread so you can pack them in).
  14. Bake for 12-15 minutes, until golden brown.
  15. Let cookies cool completely.
  16. Enjoy!

Friday, July 19, 2013

Breezy Willow CSA Week #7

This week's haul is HUGE and also contains no mystery items, I am pretty excited about that!

What we received:
12 eggs
1 cantaloupe
4 tomatoes
3 green peppers
7 carrots
2 onions
10 peaches
10 plums
6 ears of corn
5 summer squash
1 loaf of High Five Fiber Bread
Purple basil

What's left from Week #6:
12 eggs
3 ears of corn
3.5 tomatoes
1 cucumber
3 patty pan squash
1/2 bag of spring mix
1/2 bag of spinach

What's left from Week #5:
6 eggs

What's left from Week #4:
Jar of Happy Mouth BBQ Sauce

Thursday, July 18, 2013

Chocolatey Chocolate Chip Hazelnut Cookies

I found this recipe on the back of the label of my new NordicWare Big Sheet baking sheet.
The recipe calls for walnuts, but I love me some chocolate hazelnut anything so I opted for hazelnuts instead.
Chewy, delicious, and not overwhelmingly sweet - these cookies were a hit!
yield: 4 dozen cookies

1C butter, room temperature
1.5C sugar
2 eggs, room temperature
2 tsp vanilla extract
2C all-purpose flour
2/3C cocoa powder
3/4 tsp baking soda
1/4 tsp sea salt
2C semisweet chocolate chips
1/2C chopped hazelnuts

  1. Preheat oven to 350 degrees.
  2. In a large bowl (I used my KitchenAid Mixer), beat butter, sugar, eggs, and vanilla on medium speed for 4 minutes until fluffy.
  3. In a separate bowl, combine flour, cocoa, baking soda, and salt.
  4. Add flour mixture into butter mixture slowly, until well blended.
  5. Fold in chocolate chips and hazelnuts.
  6. Drop rounded teaspoons onto ungreased cookie sheet.
  7. Press down on each ball of dough with 2 fingers to flatten slightly.
  8. Bake 8-10 minutes until just set.
  9. Cool slightly on cookie sheets before transferring to cooling rack.
  10. Enjoy!

Wednesday, July 17, 2013

Summer Corn Soup

Every week, Breezy Willow Farm sends out an email containing recipes that incorporate that week's CSA haul. In preparation for this week, we received a recipe for summer corn soup.
Being that I don't pick up until Thursdays I didn't have most of the ingredients, but I used the provided recipe as a starting point for my own take on corn soup with what I have hanging around from my last CSA pickup.
This soup is delicious, not bad for you (206 calories a serving!), and  all of the flavors definitely blend well together.
yield: 4 servings

3C milk (I used Blue Diamond Coconut Milk Almond Milk blend)
3 ears fresh corn
2 tbs butter
1 spring onion, chopped
2 pattypan squash, diced
1/2 cucumber, sliced
2 cloves garlic, minced
2C water
1 fresh thyme sprig
1 fresh basil leaf
2 fresh dill sprigs
1 tsp sea salt
1 tsp black pepper

  1. Cut corn kernels from cobs.
  2. Break corn cobs in half and place in medium pot.
  3. Bring milk and corn cob halves to a boil.
  4. Remove from heat, cover, and let steep while preparing the rest of the soup.
  5. Melt butter in a large saucepan over medium heat.
  6. Add onion, cucumber, squash, and garlic.
  7. Cook, stirring frequently, for 10 minutes.
  8. Add water, herbs, salt, and pepper to vegetables.
  9. Slowly pour the milk and corncobs into the vegetable pan.
  10. Reduce heat to low and cook, partially covered, for 20 minutes.
  11. Discard corncobs and herbs.
  12. Puree soup using an immersion blender (or by letting cool slightly and transferring to a blender).
  13. Enjoy!

Thursday, July 11, 2013

Breezy Willow CSA Week #6

I am happy to report that we made great progress in using our produce and catching up to the current week!
We received:
12 eggs
6 ears of corn
4 blueberry cream cheese scones
1 pint of blueberries
5 peaches
4 tomatoes
2 cucumbers
6 patty pan squash
1 bag of spring mix
1 bag of spinach

What's left from Week #5:
3 ears of corn
12 eggs
1 cucumber
1/2 loaf of oatmeal bread
1/2 bag of spinach
1 patty pan squash

What's left from Week #4:
Jar of Happy Mouth BBQ Sauce

What's left from Week #3:
1 spring onion

Tuesday, July 9, 2013

Blueberry Crostata

We've received a lot of blueberries in the last few weeks and are slated to receive more this week, so when this recipe called for 3 cups of blueberries I knew I had to try it so that I could use up all of my blueberries before they went bad!
Definitely delicious and very, very easy to make.
yield: 8 slices of crostata (or 4 reallllllly big ones)

1 sheet puff pastry, thawed
1/2C sugar
2 tbs cornstarch
3Cs fresh blueberries
1 tbs lemon juice
1/4 tsp cinnamon
1/4 tsp salt
1 egg, lightly beaten
coarse sugar, for sprinkling

  1. Preheat oven to 425F.
  2. Line a large, rimmed baking sheet with parchment paper or silpat.
  3. In a small bowl, stir together the sugar and cornstarch to get rid of any lumps.
  4. In a large bowl, toss the berries, sugar and cornstarch mixture, lemon juice, cinnamon, and salt.
  5. Unwrap the puff pastry and roll out onto the baking sheet.
  6. Mound the blueberries into the middle of the dough, leaving an inch or two around the edges.
  7. Fold the edges over the filling, just enough to keep the berries from sliding out, overlapping and pinching where needed.
  8. Brush the pastry with egg and sprinkle with the course sugar.
  9. Bake until golden, about 20-25 minutes (if the dough is browning too quickly, cover loosely with foil.)
  10. Cool for a few minutes before slicing, and serve with vanilla ice cream.
  11. Enjoy!

Monday, July 8, 2013

Strawberry Balsamic Cupcakes

I found this recipe on Pinterest and I was a little bit intrigued.
It sounded light and summery, but also a little intimidating -- I mean, vinegar in a cupcake?!
They turned out pretty well, the flavor was subtle - which, I thought was a good light treat but my husband didn't care for it because "it didn't have enough flavor".
I used the same cupcake base as the Cherry ICEE cupcakes, topped with the frosting and glaze from the Pinterest recipe.
yield: 36 cupcakes

for cupcakes
18 tbs butter, softened
2 1/4 C sugar
3 C flour
1 tbs baking powder
1/4 tsp salt
9 egg whites
1 1/8C buttermilk
1 tbs vanilla extract

 for frosting
3C fresh strawberries, rinsed, hulled and coarsely chopped
1C + 6 tbsp. sugar, divided
2 tsp balsamic vinegar
4 egg whites
3 sticks (1½C) unsalted, room temperature 

for glaze
½ cup balsamic vinegar
2 tbsp. light brown sugar

  1. for cupcakes: Preheat oven to 350 degrees.
  2. In large bowl (or stand mixer), beat butter and sugar until light and fluffy
  3. In another bowl, combine flour, baking powder, and salt.
  4. In another bowl, mix egg whites, milk and vanilla extract.
  5. Alternate adding the flour mixture and egg mixture to the butter mixture.
  6. Mix until just combined.
  7. Line muffin pan with cupcake liners (or grease muffin cups).
  8. Fill cupcake liners 2/3 full.
  9. Bake for 18-20 minutes, until a toothpick comes out clean.
  10. Let cool.
  11. for frosting: combine the chopped strawberries, 2 tablespoons of the sugar and balsamic in a small saucepan.
  12. Cook over medium heat, stirring occasionally, until the berries have softened and the liquid is somewhat reduced, about 5-8 minutes.  
  13. Let cool slightly, then transfer to a blender or food processor and puree until smooth. 
  14. Chill the mixture well before use in the frosting.
  15. Combine the egg whites and the remaining 1¼ cups sugar in a heatproof bowl set over a pot of simmering water.
  16. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  
  17. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
  18. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)
  19. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.
  20. Blend in the strawberry-balsamic puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
  21. Pipe (or spread) onto cooled cupcakes.
  22. for glaze: combine the balsamic vinegar and brown sugar in a small saucepan or skillet.
  23. Heat over medium-high until bubbling, then lower the heat and continue to cook (and stir) until significantly reduced (about 10 minutes.)
  24. Set aside to cool slightly. 
  25. Drizzle over frosting.
  26. Enjoy!

Turkey Eggplant Bolognese

We got a huge eggplant in our CSA pick up and when I found this recipe on Pinterest I thought it would be perfect to utilize the eggplant along with a lot of our other CSA veggies.

yield: 8 hearty servings

8 tbs olive oil
1 large eggplant, peeled and cut into 1/2-inch pieces
1 medium onion, finely chopped
1 head of broccoli, chopped
1 zucchini, quartered lengthwise, sliced 1/4-inch-thick crosswise
2 cloves garlic, minced
Coarse salt and ground pepper
1 lb ground turkey
1 can (28 oz) crushed tomatoes
1 tbs fresh sage, chopped
1 tbs fresh purple basil, chopped
1 pound pasta

  1. In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high.
  2. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes.
  3. Transfer eggplant to a bowl; set aside.
  4. Add remaining 2 tablespoons oil to pan; reduce heat to medium. 
  5. Add onion, broccoli, zucchini, and garlic. 
  6. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
  7. Add turkey; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
  8. Bring a large pot of salted water to a boil.
  9. Meanwhile, add tomatoes, sage, basil, and eggplant to turkey-vegetable mixture; season with salt and pepper.
  10. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 35 minutes.
  11. Meanwhile, cook pasta until al dente, according to package instructions
  12.  Serve pasta topped with sauce.
  13. Enjoy!

Cotton Candy Meringues

I had never had a meringue, I wasn't sure what they even tasted like, but when I came across this recipe after some clicking through different blogs I had to give it a go.
While very sweet, these were a hit...and tasted just like cotton candy, complete with the melt in your mouth texture of real cotton candy.

yield: a lot of meringues ( more or less depending on how big you pipe them)

2 egg whites
1/8 tsp Cream of Tartar
1/2C superfine sugar
1 Duncan Hines Frosting Creations Cotton Candy Flavor Packet

  1. Preheat oven to 170°
  2. Line two cookie sheets with parchment paper (or silpat).
  3. Fit a large piping bag with a star tip.
  4. Place the egg whites in a mixing bowl and whip them with an electric mixer on medium speed until frothy.
  5. Stop the mixer and add cream of tartar.
  6. Start mixer again and continue to beat the egg whites until soft peaks form.
  7. Increase speed to high and gradually add in sugar and flavor packet.
  8. Beat egg whites until they are shiny and hold stiff peaks but are not dry or crumbly, about 8 minutes.
  9. Spoon the meringue into the piping bag and pipe onto prepared baking sheets.
  10. Bake the meringues for 90 minutes turning the cookie sheets 180 degrees halfway through baking.
  11. When meringues are done, turn off oven and let them stand for several hours or overnight.
  12. The meringues should be hard and dry to touch and you should be able to easily lift them from parchment.
  13. Enjoy!

Friday, July 5, 2013

Green Bean, Tomato, & Cucumber Salad

Every year on July 3rd, we pack a picnic and head up to an outdoor concert that ends with a firework show.
I found this recipe on Pinterest and thought it would make side dish for our sandwiches.

1/2 lb green beans, stemmed and cut into ~1 inch pieces
1 large tomato, quartered and sliced
1 spring onion, thinly sliced
1 medium cucumber, halved and sliced
1 tablespoon dijon mustard
1/8 tsp sea salt
1/8 tsp Freshly ground pepper, to taste
6 tablespoons extra virgin olive oil
3 tablespoons blood orange vinegar (or red wine works just fine)
  1. In a medium saucepan bring 4C water to a rolling boil.
  2. Boil green beans for 2-3 minutes (or longer if you like softer green beans).
  3. Transfer green beans to a bowl of ice water to cool them quickly.
  4. Drain green beans and pat them dry.
  5. In a small bowl whisk together vinegar, olive oil, salt, pepper, and mustard.
  6. In a large bowl, toss tomato, onion, cucumber, and green beans with the vinaigrette until well coated.
  7. Chill for at least 30 minutes before serving.
  8. Enjoy!

Cherry ICEE Cupcakes

I wanted to make something patriotic looking for the 4th of July.
I stumbled upon this recipe on Pinterest and thought it would be perfect, I modified it (unintentionally) because I didn't read all the way through that it was actually for 4 different types of frosting. So my Cherry ICEE frosting wasn't as red or (assuming this one) as cherry flavored -- but they were still cherry delicious!
I paired the frosting with a modified version of my white cake recipe.
My cupcakes turned out to be more pink than red -- even with adding a lot of Wilton "Christmas Red" coloring -- so I say opt out of food coloring and just have pink frosting without running the risk of dying everyone's faces.
yield: 36 cupcakes

for cupcakes
18 tbs butter, softened
2 1/4 C sugar
3 C flour
1 tbs baking powder
1/4 tsp salt
9 egg whites
1 1/8C buttermilk
1 tbs vanilla extract

for frosting 
4 sticks room temperature butter
5C powdered sugar
1 tbs vanilla
1 package cherry Jell-O mix*
1 tbs maraschino cherry juice*

*1 package of Jell-O and 1 tbs of cherry juice provides a light cherry flavor. For a redder color and a stronger cherry flavor add an additional package of Jell-O mix and an additional tbs of cherry juice.

  1. for cupcakes: Preheat oven to 350 degrees.
  2. In large bowl (or stand mixer), beat butter and sugar until light and fluffy
  3. In another bowl, combine flour, baking powder, and salt.
  4. In another bowl, mix egg whites, milk and vanilla extract.
  5. Alternate adding the flour mixture and egg mixture to the butter mixture.
  6. Mix until just combined.
  7. Line muffin pan with cupcake liners (or grease muffin cups).
  8. Fill cupcake liners 2/3 full.
  9. Bake for 18-20 minutes, until a toothpick comes out clean.
  10. Let cool.
  11. for frosting:   Beat butter on medium-high, until fluffy, about 4 minutes.
  12. Add powdered sugar 1 cup at a time, mixing each time until completely incorporated.
  13. Add vanilla and cherry juice, mixing until combined.
  14. Add in Jell-O mix, mixing on low until combined.
  15. Beat frosting on medium-high for 6 minutes, until light and fluffy (and this helps the Jell-O mix dissolve so you don't have gritty frosting).
  16. Pipe (or spread) frosting onto cooled cupcakes.
  17. Enjoy!

Tuesday, July 2, 2013

Phyllo Veggie Pizza

When I accidentally grabbed phyllo dough for the roasted turnip and candy beet galette, I ended up with a ton of extra sheets of phyllo.
I stumbled upon this recipe on Pinterest and decided to give vegetarian phyllo pizza a go with the CSA goodies in my fridge.
This is an absolute do again, very very delicious and really not all that bad for you.
yield: 9 slices of pizza

6 sheets of phyllo pastry (14"x18"), thawed
5 tbsp extra virgin olive oil
1 clove garlic, minced
1 large tomato, sliced
1 patty pan squash, sliced
3 leaves of fresh basil
1 tsp sea salt
1/2C shredded Parmesan cheese

  1. Preheat oven to 450 degrees.
  2. Like a baking sheet with parchment paper.
  3. Lay 2 phyllo sheets on the parchment paper.
  4. Spread 1/2 tbsp olive oil over phyllo sheet.
  5. Lay 2 phyllo sheets on top of the first layer.
  6. Spread 1/2 tbsp olive oil over that phyllo sheet.
  7. Lay last 2 phyllo sheets on top.
  8. Spread 2 tbsp olive oil on phyllo sheet.
  9. Sprinkle garlic evenly over olive oil.
  10. Rip up basil leaves and spread out evenly over the pizza.
  11. Spread tomato slices evenly over pizza.
  12. Spread patty pan squash slices over pizza.
  13. Drizzle 2 tbsp olive oil over squash.
  14. Sprinkle sea salt evenly over squash.
  15. Sprinkle cheese over pizza.
  16. Fold over edges of phyllo sheets to make a crust that slightly covers the contents.
  17. Bake pizza for 25 minutes.
  18. Enjoy!

Breezy Willow CSA Week #5

Thanks to the 4th of July falling on our pick up day, our CSA pick up for week 5 got moved to Monday from Thursday.
That means we have a lot of eating to do.
We received:
6 ears of corn
Pint of blueberries
12 eggs
3 tomatoes
1 cucumber
Loaf of oatmeal bread
Bag of spinach
Bag of mushrooms
Bag of green beans
1 patty pan squash
2 zucchinis
2 yellow squash
Purple basil

What's left from Week #4:
1 pint of blueberries
1 eggplant
2 cucumbers
1/2 Bag of kale
Head of lettuce
Head of broccoli

2/3 Loaf of rosemary lavender focaccia bread
Jar of Happy Mouth BBQ Sauce

What's left from Week #3:
12 eggs
1 cucumber
4 spring onions

What's left from Week #2:
9 eggs
1 patty pan squash

Monday, July 1, 2013

Blueberry Streusel Scones

In our CSA haul this week we received 2 pints of blueberries, so when I stumbled across this recipe on Pinterest I knew had to give it a go.
They turned out delicious, and perfectly shaped thanks to my new Nordicware scone pan!
yield: 8 scones

for the scones
3C all-purpose flour
1/3C sugar
2 tsp baking powder
3/4 tsp salt
6 tablespoons butter, cold
1C fresh blueberries
1 egg, room temperature
1/2C milk
2 tsp vanilla

for the streusel topping
1/4C brown sugar
1/4C flour
2 tsp cinnamon
2 tbs butter, cold
1/4 tsp salt

  1. for the scones:  Preheat oven to 400 degrees.
  2. Mix together all of the dry ingredients in a medium bowl.
  3. Work in butter with a pastry blender (or your CLEAN hands, which is what I did).
  4. Fold in blueberries.
  5. In a small bowl, mix together egg, milk, and vanilla.
  6. Pour them into the dry ingredients and combine with a fork, just until it forms a dough.
  7. Turn the dough onto a lightly floured surface and knead it until everything is combined.
  8. Roll the dough into a ball and press down.
  9. Cut dough into 8 slices and spread on a parchment paper baking sheet, or place into greased scone pan.
  10. Combine the ingredients for the streusel topping and sprinkle over the top of each scone, pressing down streusel topping into the dough slightly.
  11.  Bake for 20-24 minutes.
  12. Enjoy!