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Resolution Recipe 5: Whole-Wheat Raspberry Ricotta Scones



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Back to the blogging! Feels like it’s been awhile, but oddly enough I’ve been in the kitchen more then usual so I have a few posts coming your way. Let’s start with this one!

I made these scones back on February 1st. I think I made more mistakes with these then I would have liked, but let’s learn a few things from my failures, shall we? You can find the recipe on Deb’s Website along with her notes on how she came about the idea.

 

RECIPE: Whole Wheat Raspberry Ricotta Scones 

Ingredients 2

 

Ingredient Notes

Baking Powder:

Deb has a note about Baking Powder in her book. When shopping for baking powder make sure to find one that is Aluminum Free. You can see in the picture above the Argo brand I chose. Deb’s note on the aluminum free suggests that, “Some bakers feel that aluminum contributes to a ‘metallic’ or ‘tinny’ taste in baked goods that use large volumes of baking powder, such as biscuits, scones, and muffins. She has also found that baking powders with aluminum in them are more likely to discolor or give a blue-green tint to baked goods with fruit in them, such as these scones (pg xiii).” I assuming the acid in the fruit is what’s going to cause that discoloration but you would have to ask someone who actually knows a thing or two about. How about a French pastry chef? Yeah, that works…check out David Lebovitz’s post on Baking Powder and read up on the benefits.

For those of you who might have a hard time finding it, Deb also offers a recipe for aluminum free baking soda in her “Notes and Tips” section of the book….mix 1/4 tsp baking soda, 1/2 tsp cream of tarter, and 1/4 tsp corn starch to make 1 tsp of baking powder (can find that on xiii in her introduction).

I didn’t have a difficult time finding it but if you want to make it go for it. I never have Cream of Tarter in my ingredients so I couldn’t make it if I wanted to!

 

Mixing 2

 

Raspberries:

Caution with the Raspberries! I don’t know how she was so careful with her raspberries because my dough was pretty pink while hers seems to have flecks of pink. I believe I used the Kitchen Aid to mix them in but it would have been better to to fold them in with a spatula or spoon. You do want the berries to break up a bit but try not to over stir where the berries are breaking and coloring your dough.

dough 2

Flour:

I definitely over floured the dough. Definitely. I put them on the pan with more then a little too much flour and mostly because the dough is very moist. Moisture in dough is fantastic, especially scone dough, because it can be on the dry side which makes scones dense. This recipe boast the opposite as you’ll read in Deb’s post on her site and it’s surely the ricotta cheese that helps with that. She mentions being generous with the flour, but don’t do what I did and over use it for fear of the dough being to wet.

Because I put so much flour on the scones as I was rolling them and cutting them, they ended up very floury when they went in the oven. The end result is a burnt flour funkiness on the bottoms of the scones (sorry, I forgot to take a picture) and the tops need to be brushed off a bit. Instead you might try to find the balance of allowing the scone to be both moist and yet controlled a bit with the flour. If I get it right and find a magic trick to this, then I’ll make sure to update! Next time, I would really try to brush the flour off the bottom before putting them in the oven. I imagine that would make an improvement. Squares

 

Review of Recipe:

These are good, but I don’t think I did them very well. I really want a redo on them. I am not the biggest scone eater either so I was hoping for my mind to be changed. I would be very interested to hear a bit from those who do like scones and have tried this recipe. What do you think??? For my WW friends, you can enjoy these scones for 6 Points a piece at the normal yield of 9, two-inch square scones. If you make the scones a bit smaller you can cut those points in half for 3 a piece. Not bad for a pastry.

I am also learning that I’m not a fan of baking with whole-wheat flour. I use King Arthur brand since that seems to be the only one I find when I shop for it. Not sure if it’s the brand, the recipe, or the cook :) but I am not a big fan. I would be up for trying this with a 2nd cup of AP flour and pulling out the whole wheat flour to see if I like it better. I know that baking is a science so I would hate to alter it too much but it’s worth a try.

Hope you give these a try and please post a review if you have one yourself!

Scones 4

 

 

COMING UP NEXT:

Home made Salsa, Chocolate Chip Brioche Pretzels, and Chocolate Chocolate Chip Cookies…sounds good doesn’t it?!

 

 

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Cookie Lee Party!


I’m writing with a little sadness in my heart because as much fun as my party was yesterday, I have no pictures to prove just how amazingly lovely my table turned out. All that planning…pshhh…out the window…

No worries…I’ll just have to use some amazing writing to paint a picture for you….

The Menu

  • Fruit Pizza Bar
  • Veggie Pizza
  • Chocolate Fondue
  • Miscellaneous little bites

The Decor

Went for a valentines theme courtesy of the 99 Cents store. Red/White/Pink/Purple/Orange. Had a red table cloth with a few purchased sturdy plastic placemats for the three main dishes…bought a little plastic bucket for the plates, napkins, cups and silverware…had pink and red paper cups…white plastic bowls from the miscellaneous nibblies…it was great.

The Party Purpose

I’m a Cookie Lee consultant and I decided to have a clearance sale for all my Cookie Lee jewelry I’ve had in my trays for awhile. Everything was 50% off which meant a lot of purchases were made! Here’s my personal pitch…if you would like to check out the NEW Cookie Lee catalog that came out, check out my website: http://www.cookielee.biz/esuite/home/jessicaabsher. If you decide to make a purchase and tell me that you found the link here on my blog, I’ll give you 25% off any item in the catalog! You have to look pretty when you cook right?!? Sorry guys…you can purchase something for the beautiful cooks in your life!

The Menu Inspiration

I sort of based my spread off the Fruit Pizza Bar seen below. I found this on Pinterest and thought it had to be one of the most clever and cheap ideas I had seen in awhile. I bit labor intensive if you decide to make your own sugar cookies (which I did) but still very cheap and pretty no matter how you do it.

My bestest friend Jamie came over to help me get things put together and it’s a good thing she did since we had a pink lemonade emergency clean-up process that required all-hands-on-deck. I learned that if you place your pretty glass beverage dispenser with a spigot in the refrigerator with the spigot facing out, your door may actually help you open it up when you go to close it. Which means sticky pink lemonade all over your poor clean refrigerator…and the floor. The sad part of this story is that the incident was a “fool me once” scenario..mean I was the genius that earned and “shame on me” when I put the dispenser back in the fridge, forgetting to turn it so this didn’t happen again. Needless to say Jamie and a friend Brittany kept me from completely unraveling as they helped me mop it up. Our shoes and feet were sticking to the floor with the lovely accompanied noise, but we go everything ready to go on time.

Back to the menu…the fruit pizza was one of the stars but the others were the chocolate fondue and veggie pizza. You’ve all probably had a veggie pizza like this one from Pillsbury.  The crust is a cylinder of crescent roll dough, the spread is cream cheese, sour cream, dill, and garlic powder, and the toppings are your choice of chopped veggies. This recipe is one that my grandmother use to make all the time when we were younger, but we just recently added it to our appetizer archive and it is one we make a lot for get togethers with family.

The last thing I made was a chocolate fondue. When looking for a recipe I was hunting for something simple that didn’t involve a lot of ingredients. I found a recipe that called for 3 ingredients: chocolate, heavy cream, and brandy (Cognac and liqueur are also mentioned as options). I had a pack of chocolate chips that I used and bought a very small thing of heavy cream which gave me a cup of cream. The recipe says to just use 8 oz of chocolate and 3/4 cups of cream, but I decided to just the full 12 oz package of chocolate and 1 cup of cream so I didn’t have to measure and it turned out just fine…wasn’t too thick…. so I recommend doing the same for the ease of it. You finish it off with a tablespoon of brandy and stir it in before transferring it to your bowl or fondue pot. My dippers were pretzels, strawberries, marshmallows, nilla wafers and tangerines. It was a big hit and couldn’t have been an easier dessert.

These were my easy three table items, but then I decided to add a few extra things for a fun touch. I had chocolate covered toffee pieces and yogurt covered raisins that I got from Fresh and Easy that I placed in martini glasses and also made some candied almonds and pecans because I had them on hand and figured why not! I don’t know if you’ve had those warm nuts sold in touristy destinations or bakeries that they serve in a cone that you open up and can’t help but demolish in less then 5 min! I wanted to make those! I found this recipe and thought it would be  a fun addition to the table..which is true…they were! I would encourage you to try this with your favorite nut since it’s easy and would likely work the same not matter which one you did. A TIP:  I had to keep mine in longer because they were to sticky after the time they gave in the recipe. I read a review on the website that they left them in for 45 min until they had the crunch they were looking for. So keep that in mind, but if you’re like me and worried about burning or over cooking them keep an eye on them.

So that was my menu and it kills me that I didn’t take any pictures to share, but these ones are better then any I would shoot with my phone camera. A special thanks to Jamie for bringing some chips and yummy dip to add to the table. It was an awesome addition to cut the sweets!

Hope you give me your thoughts and feedback on these recipes or other like them…what do you do for parties that is easy and quick that you can share with me?!

Updates: I bought a new camera!! It’s on it’s way…stuck in NJ last I saw….but there are hopefully going to be much prettier pictures coming soon. Can’t wait to use it on new recipes.

P.S. I made my first pizza on my stone with smoked mozzarella…yum. Didn’t take pictures but would like to practice the dough a few more times since I botched up my first batch…more to share about that later…but I’ll use my new camera to document that process next time. Also, I’ve asked my older sister, Elizabeth, to be a guest writer on here so hopefully she’ll share some of her fun recipes with you all soon.

Happy cooking all!

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Italian Sausage and Squash Soup


Silky, chunky, sweet, and spicy – this autumnal soup with an Italian accent is full of texture and flavor contrasts, yet is surprisingly simple to make. It’s a spectacular tribute to the season’s abundance of golden butternut squash.” 

Definitely their words…not mine! But it draws you in to the recipe doesn’t it?! My mom made this soup last year from a Cuisine at Home Magazine (It’s a really fun cooking magazine with lots of pictures and tips/tricks and NO ADs! Got to love that. I have not yet bought a subscription but it’s on my magazine bucket list). This is by far my FAVORITE soup I’ve ever had. I get cravings for this soup and have yet to make it for myself. That’s going to change this week :)

My mom gave me the recipe but with all the moving I’ve done in the last few years, I have no idea where it is. So, I decided I would type it here so I can grab it when I need it. The first time she made it she also did a yummy bread. I’ll do a second post for the Cheesy Garlic Bread that goes awesome with this soup and any others that you make this winter soup season.

To begin, this recipe has a tip about working with squash from the magazine….

The size, shape, and density of hard winter squash, like butternut, requires careful knife work. Buy small squash if possible (easier to handle), then peel with a vegetable peeler and cut (carefully) with a sharp, heavy chef’s knife.” 

I also asked my mom if she had any tips or tricks when making this recipe. She suggested that if you don’t have a hand blender and need to use a regular blender  that you should take their suggestion about doing the blending in batches seriously! Only fill the blender half full for each batch or you are likely to decorate your kitchen ceiling and counter top with a beautiful butternut squash color. She also recommended that you put a towel over the top of the blender in case any soup seeps out of the top. The heat of the soup causes funny things to happen in that blender so less is more when blending your batches.

Enjoy!!!

Italian Sausage & Squash Soup

Ingredients

  • 1 lb bulk Italian sausage
  • 1 1/2 cups onion, diced
  • 2 T garlic minced
  • 1 butternut squash, peeled, seeded, cut into 1 inch chunks (about 1.5 lbs)
  • 1/4 tsp red pepper flakes
  • 2 cups chicken broth
  • 2 cups water
  • 1 cup red bell pepper, diced
  • 1/2 cup heavy cream
  • 1 tsp ground dried sage
  • 1 tsp sugar
  • 2 cups baby spinach, packed
  • 3 T. Brandy
  • salt and pepper to taste

Brown sausage in 1 T of oil in a skillet over medium-high heat until cooked through. Drain on a paper towel-lined plate; set aside

Sweat onion and garlic in 1 T. oil in a large pot over medium heat until soft, 5 min. Increase heat to medium-high, add squash and pepper flakes, and saute 5 min.

Stir in broth and water, bring to a boil and simmer until squash is very soft, about 10 min. Puree soup with a hand blender (or in batches in a standard blender), then add bell pepper, cream, sage, and sugar; simmer until bell pepper is tender, about 5 min. Stir in spinach, brandy, and sausage, and simmer until spinach wilts and sausage is heated through, about 2 min; season with salt and pepper.