Blackberry-Blueberry Scones with Honey-Butter Glaze

.  Well sadly...summer is a-windin' down.  Even though we really didn't have a summer though, I guess.  So regardless that it's nearly September, it seems odd to me that the weather has already begun to cool.  Fall is by far my most favorite season so I'm not complaining one bit.  But I will admit that I did miss the summer heat that never seemed to show.  Oh well...

But like I mentioned before, I have a couple of 'summer' treats that I have to pump out before it gets too late.  Because we all know that once August hits, it's officially Fall baking season.  So pumpkin, spices, apples, and more pumpkin, are fair game.  Watch out peeps.

So for one of my last summery goodies, I must say that we're leaving the season with a b.a.n.g.  Or in other words, this is a legit scone that even Robbie enjoyed [i.e., he's not a bready fan, so scones are one of his least favorite things].  

But lucky for you, me and Robbie, these are one of the most unique scones I've had to date because the flavor combination of fresh, tart, juicy blackberries and blueberries with the thick, sweet, salty taste of the Honey-Butter Glaze?  Well, dyyyyyamn.

And we all know that scones get a bad wrap because they don't seem to keep very long [i.e., they get crumbly and somewhat stale].  But the secret to keeping these scrumptious scones fresh for days?

That Honey-Butter Glaze.

If you happen to sneak a bite of the scones straight out of the oven [pre-glazed], you'll first realize how incredibly delicious this buttery, fruity goodie is just by itself.   But slathering the salty-sweet combination of honey-butter over the fresh scones seems to lock in all of that moist goodness.  And no doubt adds an extra flavor element to make this one of the best scones I've ever eaten.  Let alone produced out of my very own kitchen.  BOOM!

To leave you all, it's officially Robbie's birthday weekend so I'll be spending the next couple of days tending to his every need.  Oh, is that different from other days around here though...?

Just kidding ☺ But we will be out and about and his brother, Danny, will be joining us Sunday for the day, so we definitely have a packed weekend ahead of us!  Hope you enjoy your days off as you please, until next time!  .

From A Passion for Baking

Ingredients:

Blackberry-Blueberry Scones:

1 tbsp. lemon juice

1 c. heavy whipping cream

3-1/2 c. all purpose flour

1/2 c. sugar

1/2 tsp. salt

4 tsp. baking powder

1/2 tsp. baking soda

3/4 c. cold unsalted butter, cut into chunks

1 large egg

2 tsp. vanilla extract

1/2 c. frozen blueberries 

1/2 c. frozen blackberries

Milk (for brushing)

Honey-Butter Glaze:

1/3 c. honey

1/4 c. unsalted butter

Directions:

1. Put lemon juice into a liquid measuring cup and add heavy whipping cream to the 1 cup mark.  Let stand for a few minutes to make soured cream.  
2. Heat oven to 425°F.  Arrange oven rack to upper third position.  Spray baking sheet with nonstick cooking spray or line with parchment paper; set aside.
3. In a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly.  Add butter and pulse to make coarse mixture.  Turn out mixture to a large bowl and make a well in the center.  Add egg, vanilla extract, and enough soured cream to make a soft but firm dough.  Gently fold in blueberries and blackberries.
4. Turn out dough to lightly floured surface and knead briefly to make a firm dough.  Pat out dough into 1-inch thick circle.  Cut dough into wedges or rounds and place on prepared baking sheet.  Brush each scone with milk.
5. Bake 16 to 19 minutes or until scones are nicely browned.  
6. While scones are baking, make the glaze by heating honey and butter in a liquid measuring cup until melted mixture is simmering (about 1-1/2 minutes).  Brush scones with honey-butter glaze as they come out of the oven.  Let scones cool for about 15 minutes before brushing on honey-butter glaze once more.

Yield: 1 dozen scones

Secret Recipe Club: Vanilla Cupcakes with Honey Ricotta Frosting

.  Hello, my dear readers.  And fellow SRCers.  It's good to be back.

Well, for SRC, I mean.  If you didn't notice, SRC took a [much appreciated] break in December due to the craziness of the holidays.  So even though I received my assignment oh, two months ago!, I've had to keep it hush, hush.  No worries though, we're here now.

To kick off 2013, I was assigned to a unique and first class blog: Feast on the Cheap.  Feast on the Cheap was created by a mother-daughter duo, who together have experience in professional catering and share a complete love for food.  Solid base, right?  Right!

But to add an extra element, Feast on the Cheap offers tips and advice on maintaining a versatile, stocked pantry as well budgeted recipes for all wallet sizes [e.g., recipes under $5].  Nifty, huh?!

Perusing through their recipes, I was almost certain I'd be making a savory dish this month.  Seriously, SO many delicious sounding recipes that I started pinning them just to keep track.  Some of my front runners included a Four Cheese Southwestern Breakfast Strata, Crab Stuffed Mushrooms, and Orzo with Creamy Brie, Bing Cherries, and Basil.  Now, I don't cook.  At all.  But I'm fairly certain I will be trying out some of these recipes because they sound that good.  And regardless of your skill level, Feast on the Cheap recipes are very do able.  Even for me.

But then I stumbled upon these Vanilla Cupcakes with Honey Ricotta Frosting, and my SRC fate was sealed.

Mariel [the daughter] posted these cupcakes and gushed about how they were her favorite vanilla cupcakes she'd ever made.  And her tastes must be spot on, because these cupcakes are delicate and light, yet packed with wonderful vanilla flavor.  I'd go so far as to say these are my favorite vanilla cupcakes I've made to date, too.  Yes, ma'am [or sir].

As for this honey ricotta frosting?  Well...it's different!  I wouldn't exactly call it a frosting though, more like a thick glaze.  For one reason or another, my frosting/glaze was a bit runny but in hindsight, I could have just added more powdered sugar to solve that problem.  Regardless, the flavor was great!  The honey enhances the ricotta flavor, adding a lovely sweetness to the mix.  And paired with the classic vanilla cupcake gives you a simple yet elegant treat.  Not overly sweet, but the cupcakes would perfectly complement a rich dinner.

So in closing, thanks Mary Anne and Mariel for a winner of a cupcake recipe and introducing me to the wonders of ricotta!  You have a beautiful and informative blog, one that I know many people thoroughly enjoy.  Glad to be your newest follower!  .

My Notes:

• The original recipe included a garnish of toasted walnuts but I left them out only for the fact that I was being lazy.  But I wouldn't leave them out, they'll add a great crunch and depth of flavor to the cupcakes.

From Feast on the Cheap

Ingredients:

Cupcakes:

1 c. cake flour, sifted

1 tsp. baking powder

1/4 tsp. salt

1/3 c. plus 1/4 c. milk

1/4 tsp. vanilla extract

1/2 c. plus 1 tbsp. sugar

6 tbsp. unsalted butter, softened

1 large egg

Honey Ricotta Frosting:

1 c. ricotta

2 tbsp. honey

3 tbsp. powdered sugar

1 tbsp. milk

Directions:

1. Heat oven to 350°F.  Line a standard muffin tin with liners (fill the empty slots halfway with water to ensure even baking of the other cupcakes).
2. In a small bowl, sift together flour, baking powder and salt; set aside.  In another small bowl, combine the milk and vanilla extract; set aside.
3. In bowl of electric mixer, beat together sugar and butter until pale and fluffy (about 2 minutes).  Add egg and beat until combined.  Reduce speed to low and alternately add flour mixture and milk in two additions.  Beat until just incorporated.  
4. Evenly portion batter into prepared pan.  Bake 12 to 15 minutes or until toothpick inserted in centers comes out clean.  Transfer cupcakes to wire rack to cool completely.
5. Meanwhile, for frosting, beat together ricotta, honey, powdered sugar, and milk until thoroughly combined.  Frost cupcakes as desired.

Yield: 10 cupcakes

 



Tried & True Tuesday: Chewy Molasses Sandwich Cookies

.  3 weeks.  Just about 3 weeks until Christmas.  CRAP!  Anyone with me?

Seriously, where has 2011 gone?  I know I'll also say the same thing around New Years but c'mon?  Every year seems to get shorter and shorter.  And I don't know how to feel about it.

But what I do know is that I need to start cranking out those holiday recipes that I want to share and get in the kitchen testing out the dishes I've had my eyes on.  All year.  All of this in, oh, 3 weeks.  It's doable... Right?  I will admit that I was in the kitchen ALL day Sunday, so I'm off to a good start.  Fingers crossed.

To kick off my mad dash to Christmas, here's one of my [and definitely Robbie's] all-time favorite sandwich cookies.  My mom first made these some years back for who knows what reason, but whatever it was, God bless that reason.  These cookie sandwiches are super easy to make but the combination of a chewy, deep flavored cookie surrounding a creamy, honey-flavored filling is quite simply, addicting.  Ah-dic-ting.  I know, you're eating two cookies in one swipe but I'll be darned if you can resist eating multiple sandwiches.  I wouldn't even try.

And what's even better is that these would make wonderful gifts!  Toss [not literally] them into some cute Christmas packaging or wrap a stack of them up in some cellophane and a festive ribbon.  Voila!  Beautiful, tasty, homemade gifts for the special ones in your life.  If you need any inspiration or don't know where to find this adorable packaging I speak of, check out Etsy's The Bakers Confection for tons of ideas.  I love, love, love this shop and in the spirit of the holidays, I felt it necessary to share with everyone.  Happy baking!  .

Adapted from Land 'O' Lakes

Ingredients:

Cookies:

2 c. all purpose flour

1-1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 c. sugar

3/4 c. butter, softened

1 egg

1/4 c. molasses

1/4 c. sugar

Honey Filling:

2-1/2 c. powdered sugar

1/4 c. butter, softened

2 tbsp. honey

2 to 3 tbsp. milk

Directions:

1. Heat oven to 350°F.  Combine flour, baking soda, salt, cinnamon, and nutmeg in medium bowl; set aside.
2. Combine 1 cup of sugar and butter in large bowl.  Beat at medium speed until well mixed.  Add egg and molasses; continue beating until well mixed.  Reduce speed to low; add flour mixture.  Beat until well mixed.
3. Place 1/4 cup of sugar in small bowl.  Shape dough into 3/4-inch balls; roll balls in sugar.  Place 2 inches apart onto ungreased cookie sheets.  Bake 5 to 7 minutes or until edges are set (cookies will have cracks).  Cool 1 minute before removing to cooling racks.  Cool completely.
4. For filling, combine powdered sugar, butter and honey.  Beat at low speed until well mixed.  Continue beating, adding enough milk for desired consistency.  Spread 1 rounded teaspoon of filling onto half of cookies and top with remaining cookies.  

Yield: 3-1/2 dozen cookie sandwiches

Tried & True Tuesday: Sopapilla Cheesecake Bars...Yet another repeat!

. Ever have one of those days?  Or one of those weeks?  Or one of those seemingly endless periods of life that just don't seem to get much worse or much better?  Well I'm in one of those.  Whatever 'those' is.  And I say boo to that.

So needless to say, this is a lazy post.  One that didn't take much thinking or require much of me searching through my past recipes.  Sorry, I just don't feel like much else.

But I thought this would actually be a great opportunity to post the step-by-step pictures for the Sopapilla Cheesecake Bars that I promised a few Tried & True Tuesday's ago.  I know it's been awhile but better late than never!  And one bite of these will turn any day right around!

Hope you enjoy these pictures, however, I have to say that these probably don't do this dessert justice.  It's so ridiculously easy that it's hard to imagine how absolutely, wonderfully decadent these bars turn out.  But they do.  They really do .

Sopapilla Cheesecake Bars

Adapted from AllRecipes.com

Ingredients:

2 (8 oz. each) packages cream cheese, softened

1 c. sugar

1 tsp. vanilla extract

2 (10 oz. each) cans Big & Flakey refrigerated crescent rolls

3/4 c. sugar

 1 tsp. ground cinnamon

1/2 c. butter, room temperature

1/4 c. honey

Directions:

1.  Heat oven to 350°F.  Spray 13x9-inch pan with cooking spray.

2.  Beat cream cheese, 1 cup of sugar and vanilla extract in medium-sized bowl until smooth.  Set aside.

3.  Unroll cans of dough and use a rolling pin to shape each piece into 13x9-inch rectangles.  Press one piece into bottom of pan.

4.  Evenly spread cream cheese mixture into pan.  Cover filling with remaining piece of dough.

5.  Stir together 3/4 cup sugar, cinnamon and butter.  Dot mixture on top of bars.

6.  Bake 30 minutes or until dough has puffed and turned golden brown.  Remove from oven and drizzle with honey.  Cool completely in pan.

Yield: 24 bars

Tried & True Tuesday: Sopapilla Cheesecake Bars

. I have to be honest, I didn't really know what 'Cinco de Mayo' stood for when I was younger.  Okay, maybe it was a few years ago but who's keeping track.  Cinco?  No clue.  De?  I think we forgot some letters in this word.  Mayo?  Oh yeah, duh, the stuff you put on sandwiches!

I kind of pride myself on having a good amount of common sense, but for one reason or another, some things just don't click in this head of mine.  This was one of those things.

Thankfully, I took a Spanish class in college (I took sign language in high school, hence not learning a spit of Spanish until college) and all of the pieces of the puzzle began to fall in to place.  It was amazing the number of things that I started to understand!  And also a tad pathetic at the same time that it took that long...

But anywho, in the spirit of Cinco de Mayo [which is, just in case you've lost track of the days, this Thursday!],  I'm sharing with you Sopapilla Cheesecake Bars!  I found this fabulous recipe on AllRecipes.com (link on the right hand side of the blog) and it's one of the easiest desserts I have ever put together.  I actually made these a year or two ago for a friend's birthday.  A group of us planned to go to a Southwestern-style restaurant for dinner and to go along with the theme, I made this goodie.  And oh lordy, are they dee-lish!  This little treat has two layers of fluffy dough filled with a rich and sweet cream cheese frosting.  THEN, a mixture of butter, sugar, and cinnamon is slathered gently brushed across the top.  After the bars are done baking, a thick [or thin, whichever you please] dose of honey is drizzled all over.  MmmMMmMm!!  Crunchy, creamy, sweet.  Again, MmMmMMMM!

So if you have any plans for this Thursday, or even if you don't, make these.  They're so, so quick to put together and perfect for the Cinco de Mayo celebration! .

P.S. - I'll be making these later this week for Treat Day (yes, another one!) at the office on Friday.  So I'll post some step-by-step pictures on how to make these...if you want them ☺

Sopapilla Cheesecake Bars

Adapted from AllRecipes.com

Ingredients:

2 (8 oz. each) packages cream cheese, softened

1 c. sugar

1 tsp. vanilla extract

2 (10 oz. each) cans Big & Flakey refrigerated crescent rolls

3/4 c. sugar

1 tsp. ground cinnamon

1/2 c. butter, room temperature

1/4 c. honey

Directions:

1. Heat oven to 350°F.  Spray 13x9-inch pan with cooking spray.
2. Beat cream cheese, 1 cup of sugar and vanilla extract in medium-sized bowl until smooth.  Set aside.
3. Unroll cans of crescent roll dough and use a rolling pin to shape each piece into 13x9-inch rectangles.  Press one piece into bottom of pan.  Evenly spread cream cheese mixture into pan.  Cover filling with remaining piece of dough.  
4. Stir together 3/4 cup sugar, cinnamon and butter.  Dot mixture on top of bars.
5. Bake 30 minutes or until dough has puffed and turned golden brown.  Remove from oven and drizzle with honey.  Cool completely in pan.

Yield: 24 bars