Orange Glazed Strawberry Scones. Yesterday morning for Easter I made these tender and moist strawberry scones.
They were a huge hit with my family and were gone in a flash. The diced strawberries and a hint of orange adds a fresh spring flavor to these buttery scones. When I saw these delicious scones back in February on Le Petit Brioche’s blog, I immediately bookmarked the recipe. Since strawberries are beginning to come into season, they have been super cheap at the grocery stores so I picked up a few pints just for these scones.
I am sure glad that I did! Orange Glazed Strawberry Scones Ingredients: 2 cups all-purpose flour1/2 cup sugar1 tablespoon baking powder1 teaspoon kosher salt1 tablespoon grated orange zest1 stick cold unsalted butter, grated1 large egg, lightly beaten1/2 cup cold heavy cream1 cup diced strawberries1 egg, lightly beaten2 tablespoons milk1/2 cup confectioners’ sugar4 teaspoons freshly squeezed orange juice Directions: Preheat the oven to 400 degrees F. Upside-Down Banana Toffee Cake. This cake is warm and sunny, casual but impressive.
It will likely evoke the sound of steel drums and a breeze rustling through the palm trees hanging over your perfect spot on the beach, where you are lying on a sandy towel with salt water in your hair and freckles on your nose and an ice cold beverage weeping condensation on the stand beside you as you close your eyes for a mid-afternoon siesta in the sun between snorkeling and dancing the warm night away… now cue the painful hurtle back to reality; Vancouver’s 100 km/hour wind-warning, raindrops-the-size-of-golf-balls, pasty skin, frizzy hair and damp socks reality… Let’s just focus on cake, okay?
Bananas, brown sugar toffee, rum, and spices. The cake is made in a well-seasoned cast iron skillet. You make the toffee first, arrange the bananas on top, then pour the cake batter over and stick the whole thing in the oven. The recipe calls for ripe bananas, but this is not the time to use the brown, smelly ones. Apple Carrot Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Icing. As winter finishes itself off, we often find ourselves with a few remnants of winter eating lingering in the back of the refrigerator: hardy, woody carrots, soft and wrinkled apples.
We didn't want to waste these last, sweet bites of winter. They are perfect for baking, and we shredded and diced them into a moist, tender cake that is deceptively whole-grain and not too sweet and not too rich. It's a treat, for sure, but it's all full of good things. This is a recipe adapted from one of our favorite cookbooks: More-With-Less Cookbook, a 25-year-old classic of frugal, modest, and whole-grain cooking. We grew up with the recipes in this book, and the oatmeal cake was a perennial favorite. We tweaked this recipe quite a bit, adjusting amounts here and there, but hopefully remaining true to the spirit of the original. . • Candied Carrot Sprinkles at Cupcake Blog Heat the oven to 350°F. Combine the oats and boiling water and set aside while you beat the sugar and butter. Heat the oven to broil. Frozen Custard. You can serve the perfect dessert at your next barbecue once you learn how to make homemade frozen custards desserts.
Frozen custard is quick, easy, and economical to make and can be made in almost any flavor. To make Frozen Custard, you will need: 1 egg (separated) 1/4 cup sugar 1/2 teaspoon vanilla extract 2/3 cup evaporated milk (chilled) Place the evaporated milk in the refrigerator 2 to 3 hours before making the frozen custard recipe. Separate an egg and place the yolk and whites in different bowls. Beat the egg yolk with a whisk or electric mixer. Tips Experiment with flavors by adding peppermint extract, chocolate chips, crushed cookies, or nuts to the custard mixture before freezing. Plum,Chocolate and Pistachio Bake. Healthy Quick Fruit Desserts. Longing for a sweet after-dinner treat but don’t have hours to spend on a complicated layer cake?
These light desserts are not only a quick way to satisfy your sweet tooth—they can be prepared in 15 minutes or less—but they are also a delicious way to get antioxidant-rich fruit into your diet. Tgif: monkey edition. « Of Cookies & Carrots. Firstly: If my face looked kind of big in those photos yesterday it’s probably because you guys compliment me too much and it’s going to my head. ;) Secondly: Thank GOODNESS it’s Friday.
Granted, I still have a neuro test to study for alllll weekend, but at least I won’t have classes. Anyways, about that cookie dough… I stumbled upon this recipe for peanut butter-banana-chocolate chunk cookies. And let’s be honest my favorite flavor combination in the world is peanut butter + bananas + chocolate (I may be part monkey). Made according to the original recipe, these are quite healthy. Ice Cream. July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think!
No ice cream maker? No problem. Out of rock salt? Don’t need it! You can make this ice cream in just four easy steps. And let me just get one thing straight. Homemade Ice Cream without the machine couldn’t be easier! Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk. Whip the heavy cream to stiff peaks… Add your flavors, toppings, and mix-ins to the sweetened condensed milk… Then fold in the whipped cream. Monkey Bread II Recipe.