Scones: They do the body good.

Posted on November 14, 2014 by Ann Roth

You may recall that about a month ago, I made pumpkin puree from sugar pumpkins. The puree went into the freezer for later. The other day, I thawed some and made pumpkin scones.

Scones, baking in the oven

They smelled great, and I couldn’t wait to taste one.

The finished product

I wasn’t disappointed. These babies are buttery and flavorful.–all around delicious!

Here is the recipe, courtesy of Joy of Baking. com. http://www.joyofbaking.com/

Pumpkin Scones

Makes 8 scones– I doubled the recipe and froze the extras for later.

Ingredients:
2 cups all purpose flour
1/3 cup light or dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins
1/4 cup chopped pecans or walnuts (optional)
1/3 – 1/2 cup buttermilk (in doubling the recipe, I used 2/3 cup)
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract

Egg Wash:
No need to double this– it was more than enough for my doubled recipe
1 large egg
1 tablespoon milk or cream

Directions:
Preheat oven to 400 degrees F and place rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Using a table knife, cut circle in half, then cut each half into 4 pie-shaped wedges (triangles). If the triangles are too big, feel free to halve them. Place the scones on the baking sheet. Brush the tops with the egg wash.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Or give in and have one hot from the oven! I did. 🙂

Until next time, and happy eating,

Ann

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A recipe for…. chocolate chip pumpkin cookies!

Posted on October 24, 2014 by Ann Roth

If you like pumpkin and chocolate, these cookies are for you. I made a batch recently and oh! Are they yummy.

Pumpkin Oatmeal Chocolate Chip Cookies

(Original recipe found at www.lovebakesgoodcakes.com)

Note: I tweaked the original recipe a bit. The recipe below incorporates my changes.

Yield: about 5 dozen

Ingredients
3/4 cup (1 1/2 sticks) butter, softened
1 cup brown sugar, packed
1 cup sugar
1 can (15 oz.) pumpkin puree (NOT pumpkin pie filling)
1 egg
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 cups chocolate chips

Instructions
Preheat oven to 375°F. Line baking sheets with parchment paper (I used Silpat) and set aside.

In a large bowl, beat the butter, brown sugar and sugar until creamy. Add the pumpkin, egg and vanilla; beat until smooth and well combined.

In a separate bowl, combine the flour, oats, cinnamon, baking soda, baking powder and salt. Mix into the pumpkin mixture. Fold the chocolate chips into the dough. Using a cookie scoop, drop dough onto the baking sheets, spacing about 2 inches apart.

Bake for 10-12 minutes or until the edges just begin to brown. Allow to cool on the pan for 3 minutes before removing to a cooling rack to cool completely.

Store leftover cookies in a covered container.

Until Monday, and Droolingly Yours,

Ann

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Pumpkins, unite!

Posted on October 20, 2014 by Ann Roth

Yesterday, my family and I headed to a pumpkin farm to get our Halloween pumpkins. I love the excitement and fun of culling through the different shapes, sizes and textures of pumpkins still in the field, choosing just the right ones and bringing them home. Then the hard work begins: cutting off the top and scooping out the guts (messy, but part of the process), sketching a face or design on the skin, and finally, turning that sketch into reality. The results are rarely exactly what we imagined, but wonderful all the same.

Sort of like writing a novel. Searching for the right story, imagining what it will look like. Slowly and patiently and often messily breathing life into it, only to find that the story I have created isn’t quite like the one I first envisioned. I’m always surprised, but rarely disappointed.

Until Wednesday, and wishing you pumpkin-friendly day,

Ann

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Recipe: Pumpkin Chocolate Tea Bread

Posted on October 3, 2014 by Ann Roth

I love to bake in the fall and winter. The house always smells so good! This is a delicious, easy to make recipe that my family loves.

Pumpkin Chocolate Tea Bread

8 tablespoons (1 stick) butter
1 cup sugar
3 eggs, room temperature
1/2 teaspoon pure vanilla extract
1 cup pumpkin puree
1 3/4 cups all-purpose flour
3/4 teaspoon cinnamon
Heaping 1/4 teaspoon ginger
1/8 teaspoon each cloves and nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350F. Butter and flour a 9×5″ loaf pan.
In a small saucepan, melt the butter, then whisk in the sugar, eggs, vanilla, and pumpkin.
In a separate bowl, whisk together all of the remaining ingredients, except for the chocolate, then stir them into the pumpkin mixture until just combined.
Stir in the chocolate chips.
Pour into the prepared pan. Bake in the center of the oven for about an hour, or until a toothpick tester comes out clean. (At this point, I’m busy, licking the pan. Because even the batter is yummy.) Cool for at least 10 minutes.
To remove the loaf from the pan, run an offset spatula around the edge, then invert it onto a cooling rack. Turn right side up and serve in thick slices.

Until Monday, and wishing you baking aromas that make your mouth water,

Ann

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