Tag Archives: Baking powder

Strawberry Dark Chocolate Chunks Scone

A few days back I woke up way too early.

My baby having a full belly went back to sleep very shortly but I didn’t.

Sitting in front of the computer and browsing through the Internet I stumbled upon post with a recipe for Berry White Chocolate Chunks Scones.

I actually had never baked scones before and after going through the recipe, which is crazy easy, I decided to make it for breakfast.

I took me about 20 minutes to make to dough. I didn’t bake it right away because I didn’t want them to be cold when my husband and two-year old get up.

I used only half of the ingredients from the original recipe and I ended up with 6 huge scones packed with strawberries and chocolate. 

I didn’t have white chocolate so I used dark instead and it worked perfect.

Ingredients:

1 1/2 cups all-purpose flour
1/8 (2 oz) cup sugar
2 tsp. baking powder
1/8 tsp. salt
3/4 cup strawberries, coarsely chopped
1/2 cup dark chocolate, cut into chunks

3/4 – 1 cup heavy (whipping) cream*

extra cream or milk, for brushing (optional)
coarse sugar, for sprinkling (optional)**

* I used only 3/4 cup and it worked just fine

**I used turbinado sugar and it tasted delicious!!!

Directions:

Preheat the oven to 425F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the chopped strawberries and chocolate and toss to coat. Add the cream and stir just until the dough comes together. On a lightly floured surface, knead the dough a few times, then pat out about an inch thick.

Cut into wedges, squares or rounds using a knife, biscuit cutter or glass rim. Transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse (or turbinado) sugar. Bake for 15-20 minutes, or until golden. Serve warm.

The funny part in this story is that all of those scones ended up in my belly and nobody’s else. My daughter after a few bites decided that she doesn’t want them because they make her “dirty”. When hot the chocolate inside those scones is nicely melted in parts and… ohhh so gooey 🙂

My daughter, though, doesn’t like this kind of texture. She wanted me to feed her those parts where there wasn’t any chocolate or strawberry (which was hard to find in these scones) and she didn’t want to touch them. Husband ate half of one scone and decided it’s too sweet with what I don’t agree. I think they are perfect when it comes to sweetness.

Have a great day, my friends.

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The Ultimate Mother’s Day Breakfast – healthy and with love

I have never been big on gifts. For any occasion. B-day, Christmas, Women’s Day or Mother’s Day. Maybe because I grew up in a household where those things weren’t that important. My mom prefers to receive a living plant than a bunch of dead-in-a-few-days flowers. Maybe because of her I’m the same way.

But every single year no matter what we celebrated the most important thing was to be nice to the person who was celebrating her or his day.

A simple hug or a few words assuring that you remember.

So for those who still haven’t decide what to give to their mothers on Mother’s Day, I say: “make her a delicious breakfast to bed. and give her the day off”. She’ll appreciate it more than anything!

If it’s homemade and a little healthier than usual it’s even better.

Something like whole wheat buttermilk blueberry banana pancakes with turbinado sugar.

I assure you, that will make her day!

Recipe:

dry ingredients:

1 1/2 cup whole wheat pastry flour,

1 1/2 tsp. baking powder,

1 tsp. baking soda,

4 tsp. turbinado sugar,

1/4 tsp. salt,

1/4 cup flaxseed meal,

wet ingredients:

1 1/2 cup buttermilk (homemade will work great)*

2 1/2 Tbsp. butter, melted, cooled,

2 eggs,

fruit filling

1 cup fresh blueberries,

1 ripped banana, sliced

Directions:

In one bowl mix very well dry ingredients.

In second bowl mix very well wet ingredients.

Combine dry ingredients with wet. Do not overmix it. Now wait for at least 10 minutes for the batter to rest and let the baking soda and powder to start working its magic.

In the meantime heat the griddle on medium high. Melt about 1/4 Tbsp butter on it.

Sliced you banana so it’s ready to use.

When the griddle is ready spoon about 1/4 cup of the batter on it, more for bigger pancake.

Now sprinkle it with a few blueberries and sliced banana. (picture below does not show bananas because it’s from a different recipe, but you get the idea 🙂 )

Wait until bubbles appear on the top and the batter doesn’t look runny anymore.

Flip on the other side and fried for another minute or until light brown.

Garnish with the leftover fruits, maple syrup, honey, jam, icing sugar or whipped cream… . Whatever is your mother’s favorite topping 🙂 

I do like mine plain served with black coffee.

All-purpose flour will work if you do not have whole wheat pastry flour. You can use regular white or brown sugar in place of turbinado sugar.

I used to make them without that healthy twist before and they looked like that: 

* Homemade buttermilk:

you’ll need milk and fresh lemon juice. For each cup of milk you need 1 Tbsp of lemon juice. So for this recipe you need:

1 1/2 cup of milk

1 1/2 Tbsp lemon juice (2 Tbsp. are fine, too)

Pour the lemon juice into the milk. VERY GENTLY stir just one time. Let it sit for at least 10 minutes before using.

Happy Mother’s Day!!!

Sumo's Sweet Stuff

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MyMeatlessMondays

The most delicious Banana Crumbs Muffins

Banana Crumbs Muffins.

The best muffins I made, so far. The most delicious part are those crumbs!!!! I ate them without baking. There was some lefts for the muffins, of course, but I admit that I ate them raw. After they were baked with the muffins… OMG!!!

Heaven!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

This recipe is a keeper!!!

It's a KeeperFunky Junk's Sat Nite Special

Strawberry cake and a few extras ;)

I don’t like gourmet cooking or “this” cooking or “that” cooking. I like good cooking.

James Beard

I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.

Clarence Clemons

One person cooking at home cannot pay attention to too many things. If a woman makes three dishes, she will get nervous on the first, the second will suffer and the third will be a disaster.
Rene Veaux

Today cooking had started very early. I noticed I have everything what I need for barszcz… and I ran out of my last pot… so it’s the time to cook some more! 🙂

At the same time banana pudding pie went down the drain (SAD!!! I KNOW!!!), and there was nothing sweet to snack on… and I had everything what I need to make my husband’s favourite strawberry cake.

This is how it started:
Chicken broth cooking
A little more of that fatty stock
Then was the cake… Mixing the batter. Not a big deal… but maybe for somebody who doesn’t have two things already cooking on a stove, one little poppy pants pottering around the kitchen floor all together with the dog trying to beg the hell out of me… I think our daughter spends too much time with Di because she’s started to do the same… beg for food whenever she sees me in the kitchen preparing something…
Strawberry cake!!! here I come!!!
If you interested those are the ingredients:
  • 3 cups of self – raising flour
  • 1 1/2 granulated sugar
  • 3/4 cup vegetable oil
  • 1 1/2 cup purred strawberries, strained*
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest (I use orange sometimes, it works great, too)
  • 4 large eggs, beaten

Don’t have self-raising flour?! Don’t worry. It’s nothing more than all-purpose flour with added baking powder and salt. For every one cup of flour add 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Tadah!!! Self-raisin flour served 😉 Exactly: served… I just found out that our dog like self-raisin flour. She ate everything what was on the floor and it looked like she was waiting for more.[sigh]

Anyway this is what has to be done with all those ingredients… It has to be mixed well in no particular order… nothing like the dry ingredients first than the wet ingredients… or mix 2 first with 2 next… and than add the last three… but don’t forget to mix them first but mix the two of the last three first and than add the last one… now you’re ready to add the last mixed three to the first mixed four!!!

Nop… Don’t worry about that. Just mix it all, and you’ll be just fine!

Spray and flour the baking pan and pour the batter into it. What size pan?! Hm… I think mine is 12×18. This batter makes fabulous cupcakes, but I really wasn’t in a mood of doing all the cupcakey thing…

It was so long time ago when I baked this cake for the last time that I actually didn’t pay attention to some details today. Maybe because there was too much going on around me. Cooking barszcz, keeping eye on our Little Getting Better Pants, trying not to step on her, fixing quick-lunch for my hungry husband, taking pictures, and trying not to get dirty at the same time. I mean REALLY not to get dirty because to make the beetroot soup you need the beets. A few.

I cook them whole without peeling first. I was told that if you make them that way they will keep the color, and the soup will be very bloody red 😉 I peel them after they cook, with my hands armed with gloves. You don’t want to do it without the gloves… or if you don’t mind washing your hands with lemon juice after all…

Feel free to try both ways 🙂

This is what I do after I peel them. I simply grate them to the stock I have made first. I mean I take the meat and bones out from it, but I keep the rest of the vegetables (carrots, celery, root parsley (which is not a parsnip!!! but feel free to use it, too), potatoes).

Some people throw the vegetable, some people use them as a side dish for meat, something like a salad… I just don’t like to do that. I like to eat all of it as a soup.

The soup needs some acid so I use apple cider vinegar. Some people use fresh lemon juice, but it doesn’t work for me… Just don’t like it with lemon juice.

Ah… and at the same time… .

Yep! That’s right. It’s exactly what you think off. My screwed frosting. Strawberry frosting-to-be-or-not-to-be-but-rather-not-to-be!!! I tried to rescue it… but… forget it!

Instead of frosting I used a remaining strawberry purée.

And… I was saying something about little changes in the recipe that I’ve made before but didn’t follow today… Yep… Sugar! Again. The original recipe calls for 2 cups of sugar… I forgot… Simply… Normally I use 1 1/2 cup or even a bit less that that… and it’s fabulous, but not today!

Did somebody cast a spell on me!?!?!

Whoever, whatever, however, damnitever…. stop… please!!! I’ll be good! I, damn it, am good. I vacuumed even… and I’m in so much darn pain… that even 6 pills, bengay, hot shower, hot bath, and freaking cold shower at the end couldn’t help… so… night night everybody… tomorrow I’ll post some of my beetroot soup pictures… .  Today I didn’t have any nice clean bowl to use for that purpose, because it happened that it’s the dishwashing day, too…  and I’m exhausted 🙂

and I’m perfectly (im) perfect with Hill 🙂

Whoever interested in making the beetroot soup go here. She’s got some good recipes and different ways to eat, use, preserve the barszcz. I’m not that good with recipes, but I do my best if you ask 🙂