Rosemary and Lemon cream scones

These scones are delightful! After making two batches this week and sharing with friends, I knew I wanted to document this gem of a recipe and share with you!

Hope you enjoy them as much as I did.

Sweet cherry Pocket Pies

 

 

Recipe: Sweet cherry pocket pies

Recipe source: Emmy in her Element

 

What you'll need:

1 can cherry pie filling

1 batch homemade pie dough or store bought dough

{For homemade dough you will need: 2/12 cups all purpose flour, 1 cup Crisco shortening, 1 teaspoon salt, and about 8 tablespoons ice water}

1 beaten egg

 

A heart shaped cookie cutter

 

Caramel-Pecan Sticky Buns

 

 

Sunrise Yogurt Mixers

I purchased a big container of yogurt this week and this morning decided to invent a new breakfast recipe for my kiddos and I. Instead of plain old yogurt parfaits I thought it would be fun to mix some fresh fruit and flavor the yogurt in the parfaits different flavors. Today we had peach, strawberry and banana. Sounds like the perfect sunrise breakfast right? It was really delicious and we didn't add any sugar to it. If you are trying to be healthy you could even use Greek yogurt for this recipe! I hope you like it, my 2 year old thought it looked pretty and you know what? We eat with our eyes first so it was a hit!  

French Apple Galette AKA easy free form apple tart

 

   By now you know by now how much I love apple pie.  I have shared many versions... salted caramel apple pie, sweet cinnamon apple pie turnovers, mini apple pies, 2 tips to change the look of your pie crust and my most recent (and possibly favorite) post on homemade apple blossoms. Today I am going to break away a little from a full on apple pie, and switch over to something a little more simple, but still beautiful none the less. We can be fancy and call this a "French apple galette", galette meaning "free form" aka no stress over fitting the dough just perfect or making pretty edges, or we can be real and call it what it is. A simple no fuss, elegant to the eye and delicious to the taste dessert. It's easy, fun and when the scent of buttery crust and warm sweetened apples hits your senses you will find yourself wandering around your kitchen aimlessly until the timer beeps FINISHED! I hope you enjoy this recipe as much as I have. I found myself twirling in my apron dreaming of a fall day when I have a basket of freshly picked apples from a neighbor and warm quilt to wrap up in... ah fall, how I love you.    

Recipe for French Apple Galette

Slightly adapted recipe from here

 

Dough ingredients:

1 cup all-purpose flour
1/2 teaspoon  sugar
1/8 teaspoon salt
6 tablespoons butter cubed into small pieces
3 1/2 tablespoons chilled water

 

 Filling:
2 pounds about 8  apples (Granny smith, pink lady or any tart firm apple) peeled, cored (save peels and cores), and sliced
2 tablespoons butter  melted
 3-4 tablespoons sugar

 

Glaze:

1/2 cup sugar

1 tablespoon lemon juice

peels and cores of apples

cornstarch (optional)

 

Mix flour, sugar, and salt in a large bowl; add 2 tablespoons of the cold cubed butter. Blend in a mixer or food processer until dough is chunky and butter resembles large peas.

Slowly add  in water, stir or pulse and then add remaining cubes of butter until dough just holds together. 

 Remove dough from food processer and flatten into a 4-inch-thick disk; refrigerate. After at least 15 minutes.  On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Flour your rolling pin as well to resist sticking. 

Place your dough in a lightly greased 9-inch round tart pan, OR if you are going free form, roll dough up on your rolling pin, and unroll on to your baking sheet covered in parchment paper. Heat oven to 400 F. 

Slice apples thin and neatly arrange on your dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan or pie dish. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

Brush your melted butter over apples and onto dough edge. Sprinkle 1 1/2 tablespoons sugar over dough edge and 2 tablespoons over apples.

Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown, 40-45 minutes.

To make glaze: Put reserved peels and cores in a large saucepan, along with sugar and lemon juice. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup and add back to pan. Use cornstarch to thicken if desired. (One recipe of glaze made a jar extra that I kept in my fridge for up to 1 week to use on other tarts.

When tart is finished baking, remove from oven, and slide off parchment onto cooling rack. Let cool at least 15-20 minutes.

Brush the glaze over tart, slice, and serve.

   

 

 

If you do not have a pie dish or a tart pan, go ahead and place dough on parchment paper on a baking sheet and build the apple tart galette style (free form), see pics below.

 

 

Free form option:

   

   

Homemade {no boil} cinnamon and sugar bagels

 

  I LOVE bagels. One of my favorite flavors is cinnamon and sugar with strawberry cream cheese. I have tried several recipes for bagels and to be honest, I have found that going and buying one from the bagel shop is much easier than mixing, boiling and baking them at home. It can be a big process.   I have really wanted to be able to make bagels at home to use for breakfasts throughout the week, so I have modified this recipe to be boil free and simplified. That saves money from buying them at the store, and you can freeze these if you don't use them all in one shot. I hope you like it! Every time I make these my little brother shows up at my home to steal them... This recipe makes 8 bagels so if you need more than that, make sure to double it or make two back to back batches. Happy bagel making!  

Homemade Apple Blossoms and my favorite pie dough recipe

  I am so excited to share this "sculptural" recipe with you. It is a product of pure experimentation in the kitchen, mixing my passions for baking and artistry. I thought it would be so fun to make something a little different than the traditional turnovers, although we love those too as you can see HERE.   These apple blossoms are so fun to make for a family breakfast or a delicious dessert. This is also a great recipe to make with your kids! If the apple blooms "blossom" open in the oven, no worries that is part of what makes them fun!  

Strawberry-Orange Yogurt Muffins

 

Strawberries were on sale at Costco this week and I couldn't help myself... even though I knew deep down I wouldn't be able to eat the entire package before they expired, I bought them anyway. I figured it would force me to get a little creative and use them, instead of tossing what we couldn't finish. Sure enough, I stumbled upon this delicious recipe over at Baked Perfection for strawberry muffins. I really liked the recipe the first time I made it, but I had an idea that I thought would put it over the top... adding the orange. Did you know that strawberry and orange together make magic? Well its true... and this recipe proves it.

 

Recipe: Strawberry-orange yogurt muffins

Recipe from Emmy in her Element Adapted from Baked Perfection

Makes 12 muffins

 

2 eggs

2/3 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cups vanilla Greek yogurt
1/8 cup fresh orange juice
1 1/2 teaspoons orange zest
1 1/2 cups diced strawberries

 Heat oven to 400 degrees F. Pre grease muffin tin with pam or use muffin liners.

 

In a medium bowl mix together, eggs, sugar vegetable oil. yogurt, orange juice, vanilla, and zest.

Combine flour, soda, salt and cinnamon and add slowly to wet ingredients mixing just until incorporated. Fold in strawberries. Scoop into muffin tins until filled and bake for 18-20 minutes or until muffins have popped up and are golden brown on top. Let cool and serve within 24 hours or freeze in a ziplock when cooled to room temperature.

 

 

 

Be sure to enjoy these muffins within 24 hours as the strawberries soften significantly after baking. These work great to make ahead and freeze if you don't need them until later!

 

{Greek Yogurt} Banana Oat muffins *FLOUR FREE but you would never guess it!*

  Do you have some rapidly aging bananas on your counter? Me too! I was craving muffins today and decided to put my old-ish bananas to good use. These little delights are moist, packed with flavor and very filling. They give you a little boost of energy and are perfect to grab and go... you know like on those Saturday mornings when you have a soccer game to be to? A lot of gluten free breads I have tried are dry and crumbly. These flour free muffins are moist, fluffy and delicious, not to mention totally healthy! If you are making these GF for a friend, make sure and use gluten free oats. Happy snacking!  

Recipe for Greek Yogurt Banana Oat Muffins
Recipe from: Emmy in her Element
 

1/2 cup greek yogurt (I use vanilla)

1/3 cup oil (can use sunflower, vegetable, or olive)

1/2 cup low fat milk or almond milk

1/2 cup honey (warmed for about 15-20 seconds in the microwave to help it thin and incorporate easier)

1 egg

1/2 teaspoon vanilla

1 teaspoon baking soda

2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon brown sugar (this is optional but it makes them a little sweeter)

1 1/2 cups oat flour

1 1/4 cups oats

1 teaspoon cinnamon

2 ripe banana's mashed

   chopped walnuts or pecans

 

 This recipe calls for oat flour. Don't have any? THAT'S OK! Here's how I made mine...

Take about 2 cups of oats and pour them into your food processor. Pulse for about 20-30 seconds until the oats have been blended into a thick flour looking like this...      This will give you your 1 1/2 cups of oat flour!   Heat oven to 400 degrees F. Mix egg, yogurt, honey, milk, vanilla and oil in a large bowl. Add 1 1/4 cup oats and let sit for a moment while you make your oat flour. This will help the oats soften and plump up as they soak in the liquid. Make your oat flour and measure out 1 1/2 cups of it. You may have a tablespoon or two extra to discard. Take your oat flour and to that add salt, soda, baking powder, brown sugar  and cinnamon. Slowly incorporate into wet ingredients until mixed. Add your mashed bananas and chopped walnuts and stir until incorporated. I like to save a little bit of my walnuts to sprinkle on top of the muffins along with some oats to make them look pretty... Spoon into a pam-greased muffin tin. The batter should make exactly 12 muffins. Bake for 17 minutes or until golden brown on top and toothpick tests clean.  

 

  These muffins could be made many ways.   I think next I will try to making them with chopped up Granny Smith Apples so they will warm up and soak in flavor just like the apple oatmeal! Oh and maybe a version with mini chocolate chips? Yummy...

Rolled oat and buttermilk-cranberry Loaf

 

Hello there! I've been a little MIA this past week. I hate to admit it, but those winter blues are getting to me a little. I was doing really good until these last few days of gray and freezing temperatures hit us. I have been spending time bundled in blankets with my little ones, catching up on some organizing in the house (spring cleaning sneaking in) and having a few lunch and dinner dates with close friends who make me laugh. I had sort of lost my mojo there.

This morning the sun was out and even though its only in the 30's, feeling a few rays of sunshine on my cold nose was all I needed to find a little burst of HAPPY and get back in the kitchen.

I found a new recipe in my Betty Crocker "Big book of Bread" that I am really excited to share. I have loved using wheat flour and incorporating healthy grains into my family's daily meals.

This is a super easy and fast recipe, that is absolutely beautiful and fun to serve. It tastes delicious and your kitchen will smell wonderful.

Is there anything better than the scent of fresh warm bread wafting through your home on a cold windy winters day? I say no my friend, I think not.

 

I hope this recipe warms your kitchen and spirits as it did mine! 

 

 

Recipe:

1 cup rolled oats

3 cups whole wheat flour

1/3 cup packed brown sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

3/4 teaspoon salt

1/4 cup cold butter cut into small pieces

1/2 cup sweetened dried cranberries or cherries

1 egg

1 1/2 cups buttermilk (IF YOU DONT HAVE BUTTERMILK: its ok!! I didn't either. Here is a substitution. Add 1 tablespoon of lemon juice OR white vinegar and enough milk to make 1 cup. Let sit for a moment before adding. Milk will slightly curdle)

 

Heat oven to 375. Spray a cooking sheet with pam. Reserve 1 tablespoon of oats for garnish.

In a mixing bowl, add oats, flour, brown sugar, baking soda, tarter and salt. Cut in butter using a fork until mixture looks like course crumbs. Add in dried cranberries.

 

Reserve 1 tablespoon buttermilk. In a small bowl, whisk together egg and remaining buttermilk. Slowly mix into dry ingredients until moist. Knead 5-6 times on a lightly floured countertop. Form into a 7" round and place on cookie sheet. Brush with buttermilk and garnish with remaining oats.

Bake for 35-40 minutes or until golden brown. Cool for 30 minutes, and slice with a serrated knife.

 

 

 I feel like this loaf has a scone-ish quality to it. Crunchy outside, soft inside. I think its best enjoyed with butter or cinnamon honey butter on top!
 

Olive oil and Spinach Waffles with Berry lime compote

 

I am sitting here at my breakfast table with the sun shining through the window onto my plate. I am savoring every bite of my delicious health conscious breakfast while the kids are watching morning cartoons- and I am having a moment. A moment free of "mommy I need..." and worrying about the laundry and dirty dishes. A moment free of paying bills or getting hit in the head with a flying toy.

A moment of pure relaxation and calmness. A mini vacation lets call it... and it wouldn't be a perfect vacation without a delicious meal to accompany me.

This morning I wanted to experiment with healthy waffles. I have made a few batches of pancakes recently found Here and Here and they are so tasty but its fun to mix things up. It also helps to keep the kiddos interested in trying something new. Mixing spinach into meals verses serving it raw can be a great way to "trick" yourself or family into enjoying it. I have also found it has been easy for us to make the switch from white flour to whole wheat. I actually really love the texture it adds to my bread items.

 

In this recipe I used all wheat flour and no added sugars. Honey is a healthy alternative to sugar, it adds a floral sweetness and I love the texture from the oats. I honestly can't even tell that the spinach is in the waffles except for the cool green color it adds.

And for my absolutely favorite part? The Berry compote topping. It is tart and sweet, tangy and warm from the very slight hint of cinnamon. It is so delicious served warm OR cold. Give it a try... you will feel like superwoman.

 

Here's how I did it....

 

 

Recipe: (serves 3-4 adults, double if more is needed)

{Berry Lime Compote}

1 1/3 cups fresh or frozen berries.

1 lime

2 tablespoons honey (this leaves the syrup tart, add more honey if you want it sweeter)

1/2 teaspoon cornstarch
1 cinnamon stick or 1/8th teaspoon cinnamon

 

 Add 1 cup of the frozen or fresh berries into a saucepan. I used blackberries, raspberries, strawberries and blueberries from a frozen pack.

Add the juice of 1 lime and 2 tablespoons honey. Stir and add cinnamon stick.

Heat compote and stir occasionally, simmering until fruit has softened and blended together. (About 10 minutes or so)

Once fruit has broken down, add 1/2 teaspoon of cornstarch to thicken. Whisk until desired consistency and then add 1/3 cup of fresh or frozen fruit to compote to give it whole fruit chunks along with the syrup. Remove cinnamon stick.
 Compote can be enjoyed warm, or cooled and stored in the fridge and served as a cold syrup over pancakes or waffles!

 

{Olive oil and spinach waffles}

1 3/4 cup low fat milk

1/4 cup water

2 eggs

1 cup spinach

2 tablespoons warm honey (warming it for 5-7 seconds helps it incorporate easier)

1/2 cup olive or vegetable oil

4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup of dry oats

2 cups whole wheat flour

 

Add all ingredients into blender except flour and oats. Blend until spinach is finely pureed. Add flour and oats and blend just until mixed. Pour batter into a greased waffle iron.

Makes 6-7 large waffles.

 



 

             xoxo

l

Best EVER Banana Bread

 

Ready for the best banana bread you've ever had? This recipe originally comes from my Mama, but I added a few of my favorite ingredients to make it extra special. Cinnamon, pecans, and vanilla. How can you go wrong?

Hope you enjoy it! Your kitchen will smell amazing!

 

Recipe:

2/3 cup sugar

1/3 cup Crisco shortening

2 eggs

2 tablespoons milk

1 teaspoon vanilla

 

Mix together shortening and sugar, slowly add 2 eggs, the milk and the vanilla.

 

 Dry Ingredients:

3/4 teaspoon salt

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1 3/4 cups all purpose flour

1/2-1 teaspoon cinnamon (depending on how much you like)

 

Mix all together, and stir in 2 medium sized bananas, MASHED.

 

Stir just until incorporated.

Chop 1 cup pecans OR walnuts, and stir in 3/4 cup into the batter.

 

Add the batter to a greased pan, and sprinkle remaining 1/4 cup of nuts on top.

 

Bake in a 350 degree oven for 1 hour, or until toothpick test comes clean.

 

Let the bread cool for 5-10 minutes before slicing.

 

 

 This bread is delicious as a breakfast, dessert, or makes for a wonderful gift to share with someone!

 

xoxo

Barefoot Contessa's Lemon Yogurt pound cake

 

 

This week I was craving some kind of lemon-poppy seed deliciousness so I looked up a few recipes and decided on this one. I was so pleasantly surprised, I had to share it with you.

I substituted a few things according to my own likes (and what I had in the cupboard) and the result was a delicious moist lemony pound cake. I barely had enough time to snap a pic before my family attacked the tray full of sliced up heaven.

Hope you enjoy it!

 

 Recipe:

1 1/2 cups all purpose flour

2 teaspoons baking powder

    1/2 teaspoon kosher salt                                                   

    1 cup plain yogurt ( I USED SOUR CREAM)                                                  

    1 1/3 cups sugar, divided

    3 extra large eggs                                                  

    2 teaspoons lemon zest, grated (zest of 2 lemons)

    1/2 teaspoon vanilla extract                                                   

    1/2 cup vegetable oil                     

    1/3 cup fresh lemon juice

    (I ADDED 1 teaspoon of POPPY SEEDS)

 

 

Glaze topping:

Powdered sugar

lemon juice

 

Directions:

Preheat your oven to 350 degrees.

Grease an 8 1/2 by 2 1/2-inch loaf pan.

Whisk together flour, baking powder and salt in a medium bowl.



In a different bowl mix yogurt or sour cream, 1 cup sugar, the eggs, lemon zest and vanilla.

Whisk the dry ingredients into the wet, adding it in 3 parts to allow the wet to slowly absorb the dry ingredients.

Once mixed, use a spatula to fold the vegetable oil into the batter.

Pour the batter into your greased pan, and bake for about 47-50 minutes. Toothpick test to make sure it is cooked through. 

    Allow the cake to cool completely before glazing.

    TO MAKE THE GLAZE:

    Mix the lemon juice and powdered sugar together and spread over cake.
    Recipe adapted from Here.