Blueberry Scones

Scones have become my new favorite breakfast treat to make.  Over the summer, during peak season – I bought a massive quantity of blueberries for my freezer.  Besides throwing them into my yogurt or into pancakes – I haven’t done much else with them.  Well, not until making these scones.  Oh my – are these amazing or what?!  They are tender, flaky and the perfect contrast to the juicy sweet blueberry.  It’s like a little bite of summer in the midst of winter.

Can’t wait to make these again!  YUM!

Ingredients

• 8 tbsp. (1 stick) unsalted butter, frozen whole
• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 cups all-purpose flour, plus more for dusting the work surface
• 1/2 cup sugar, plus extra for sprinkling
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. finely grated lemon zest
• 2 Tbsp. unsalted butter, melted

Directions

1. Adjust an oven rack to middle position and preheat to 425˚ F. 

2. Grate the frozen butter on the holes of a large box grater. 

3. Whisk together the milk and sour cream in a medium bowl; refrigerate until needed. 

4. Combine the flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl.  Whisk to combine. 

5. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.

6. Add the milk mixture to the dry ingredients and fold with a spatula just until combined. 

7. Transfer the dough to a generously floured work surface.  Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking.

8. Roll the dough into a 12-inch square.  Fold the dough into thirds like a business letter (a dough scraper really helps with these steps).  Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.  Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.

9. Return the dough to the floured work surface and roll into an approximately 12-inch square again.  Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.  Using a dough scraper, roll the dough up to form a tight log.  Lay the log seam side down and press the the log into a 12 by 4-inch rectangle. 

10. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer to a parchment lined baking sheet.

11. Brush the tops of the scones with melted butter and sprinkle lightly with sugar. 

12. Bake until the tops and bottoms are golden brown, 18-25 minutes.  Transfer to a wire rack and let cool at least 10 minutes before serving.

Source: Cooks Illustrated via Annie’s Eats

Printer-friendly version

CI’s Chicken Enchiladas

You may not remember – but just about a year ago I posted my favorite recipe for Chicken Enchiladas – a recipe by Tyler Florence.  What I love about those are the filling – the addition of stewed tomatoes, chipotle chilies and corn, really make those extra special.  Well, I couldn’t pass up trying a new recipes – since with this Cook’s Illustrated recipe, you actually make the enchilada sauce.  And since I love to try and make every single component by scratch – I loved these.   And they are really not as hard as they seem – but definitely a weekend recipe or when you have more time.

I think next time I will combine this sauce with the filling from Tyler’s recipe – and they may just become ultimate chicken enchiladas.  Enjoy!

Ingredients

• 1 1/2 Tbsp. vegetable oil
• 1 medium onion, chopped fine (about 1 cup)
• 3 medium cloves garlic, minced
• 3 Tbsp. chili powder
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 1/2 tsp. table salt
• 2 tsp. granulated sugar
• 12-16 ounces boneless, skinless chicken breasts
• 2 (8 ounce) cans tomato sauce
• 1/2 cup chopped fresh cilantro leaves
• 8 ounces Monterey jack cheese, grated (2 cups)
• 10 corn tortillas (six-inch)
• Vegetable cooking spray

Directions

1. Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes.

2. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.

3. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds.

4. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds.

5. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes.

6. Pour mixture through medium-mesh strainer into bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside.

7. Transfer chicken mixture to large plate and allow to cool, shred chicken with two forks then combine with cilantro and 1 1/2 cups cheese cheese in medium bowl and set aside.

8. Adjust oven racks to upper and lower-middle positions and heat oven to 350 degrees.

9. Warm the tortillas in the microwave for 30 seconds then fill roll, and sauce enchiladas in a 9 x 13 inch baking dish.  Top with remaining 1/2 cup cheese.

10. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately. Top with additional fresh cilantro. 

Source: Cook’s Illustrated

Printer-friendly version

Crunchy Honey Chicken Stir-fry

When I am working on my weekly meal plan – I use several sources for inspiration.  These include recently starred items in my google reader, magazines, blogs, cookbooks and recipes I’ve already made from my blog.  Well, last week when I went to look through my recently starred items – I realized that every single thing was a dessert (I know, I have a problem) – except for this dish!  So I knew I had to try it.  It’s just a simple stir-fry – but the cornstarch coating on the chicken and the honey make the chicken crunchy, sweet and delicious.  The soy sauce gives it a nice balance of flavor to the sweetness of the honey.  I also love that it uses three of my favorite vegetables – broccoli, red peppers and sugar snap peas.   This is definitely a winner for an easy weeknight meal. 

Ingredients

• 1 pound boneless, skinless chicken tenders, diced in cubes
• 2 egg whites
• 1/3 cup cornstarch
• 1 cup broccoli florets
• 1/2 red pepper, thinly sliced
• 1 cup sugar snap peas
• 1 garlic clove, minced
• 3 Tbsp. olive oil
• 2 Tbsp. soy sauce
• 1/4 cup honey
• dash of crushed red pepper flakes
• salt and pepper
• cooked brown or white rice, for serving

Directions

1. Cut chicken into 1-inch pieces and season with salt and pepper.

2. Heat a large skillet over medium-high heat and add 2 Tbsp. olive oil until shimmering.

3. Dip chicken pieces in egg whites and then lightly dredge in cornstarch.

4. Add to the skillet in batches, being careful to not overcrowd the pan. Let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces until all are cooked.  Set aside on a plate.

5. Add remaining Tbsp. of olive oil to the now empty pan.  Add veggies with a sprinkle of salt and pepper and sauté for about 5 minutes, until softened. Add in soy sauce and garlic and stir about 60 seconds.

6. Return the chicken to the skillet with the veggies. Add honey and red pepper flakes and thoroughly mix to combine. Serve with rice.

Source: How Sweet It Is

Printer-friendly version

Chocolate Whoopie Pies

After my first attempt at whoopie pies – they quickly moved up to the top of my list of favorite new treats to bake. They are like eating a mini cake – with the frosting in the center.   And I love the combination of chocolate and marshmallow – two of my favorite things. 

My husband asked me to bake something to donate to a local charity on behalf of his business – and these were my choice.   We packaged them up and sent them off.   

Well, not without having a bite or two for myself – YUM!

Ingredients

for the whoopie pies:

• 1 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 4 Tbsp. unsalted butter, room temperature
• 4 Tbsp. vegetable shortening
• 1 cup packed dark brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup milk

for the marshmallow filling

• 1/2 cup vegetable shortening
• 1/2 cup butter, room temperature
• 1 cup confectioners’ sugar
• 1 1/3 cups Marshmallow Fluff
• 1/4 tsp. salt dissolved in 1 Tbsp. water
• 1 1/2 tsp. vanilla extract

Directions

1. Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.

2. In a medium bowl sift together, flour, cocoa, baking soda, and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening and sugar on low until just combined. Increase speed to medium and beat for about 3 minutes.

4. Add egg and vanilla and beat for two more minutes. 

5. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat alternating with remaining flour and milk and beat until combined.

6. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.

7. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

To make the marshmallow filling:

1. Beat together the butter, shortening, sugar, and marshmallow till well combined.

2. Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat till smooth.

3. Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling.

Source: The Novice Chef blog

Printer-friendly version

Maple Pecan Pie

Pecan pie is such a classic recipe.  But surprisingly – I have never even thought or attempted to make it myself.  I’m always just the one consuming it.  So this year for Thanksgiving – I added it to my list of pies that I made at the very last minute.  See – I had a stash of pecans in my cupboard and when I looked at how simple the recipe was – I was instantly sold. 

I used my go-to pie crust recipe (found in this post) that I had stashed in my freezer since the summer when I made this Strawberry Cream pie.  And honestly – I found absolutely no difference between this crust and the one I made fresh for my other pies. 

So lesson learned – you can definitely make pie crust in advance and freeze it for months – in case you get a sudden pie attack.   

I loved this pie so much – here is another photo, just because.

Ingredients

• 1 recipe single-crust pie dough, fitted into a 9-in. pie plate and chilled
• 4 Tbsp. (1/2 stick) unsalted butter, cut into 6 pieces
• 1/2 granulated sugar
• 1/2 tsp. salt
• 3 large eggs
• 1 cup maple syrup
• 1 Tbsp. vanilla extract
• 2 cups pecans, toasted and chopped coarse

Directions

1. Preheat the oven to 375 degrees F.

2. Line the chilled pie crust with foil and pie weights.  Bake until light in color – 25 to 30 minutes. 

3. Remove pie to wire rack and remove foil and weights. Lower oven temperature to 275 degrees F.  (The crust should be warm when the filling is added)

4. Melt the butter in a heatproof bowl set in a skillet with water maintained at just below a simmer. 

5. Remove from skillet and stir in the sugar and salt until absorbed.

6. Whisk in the eggs, maple syrup and vanilla until smooth.

7. Return to the hot water and stir until shiny and hot to the touch and measures 130 degrees.  

8. Off heat, stir in the pecans.

9. Pour the pecan mixture into the warm pie shell.  Bake until set – around 50 to 60 minutes. 

Source: America’s Test Kitchen – Family Baking Book

Printer-friendly version