Carrot Cake Scones

Carrot Cake Scones
I love these, easy to make and they give you a taste of carrot cake without all the calories!

Scones
3 cups flour (you may need a little more, be sure mix is thick enough to be able to pat out)
2/3 c sugar
1/2 tsp salt
1 Tbs baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 c ground walnuts
1/2 c unsalted butter
1 c buttermilk
1 large egg
1 1/2 tsp vanilla
1 c shredded carrots
1/2 c dried cranberries

Mix flour, sugar, salt, soda, b powder, cinnamon, walnuts together. Cut in with a pastry cutter or a fork the butter until small chunks are evenly incorporated. Make a well and add egg, vanilla and milk.
Mix well, stir in carrots and cranberries.
 Heat oven to 400
Pat out dough and cut into circles or use a cookie scoop to form rounds.
Place on parchment lined baking sheet or stoneware and bake for 15 minutes or until golden brown and done in the center.

Cream Cheese Glaze
1/2 c softened cream cheese
2 c powdered sugar
1 Tbs lemon juice
1 tsp vanilla
Mix and spoon over tops

Carrot Garnish
Mix 1/2 c shredded carrot with 1/2 c coconut and 1/2 tsp cinnamon, lightly toast in a non sick skillet, sprinkle tops of scones.

GoodBye Gluten- Review

A few years ago I had some health issues that brought gluten free living onto my radar. Something I had not been familiar with suddenly became a possible way of life. Since then I have come to know many people with a gluten intolerance, allergy, Celiac Disease or just wanting to eliminate gluten from their diet.
 A staple of our diet is bread, trying to live gluten free is a challenge with toast and sandwiches the norm. Gluten free bread can be frankly, dismal.

A new option is hitting the market. Goodbye Gluten!
The main problems with the breads I had tried previously were crumbling texture, the need for storage in the freezer and a bland taste. Eating without toasting was a nightmare until now,

  I should tell you I don't live gluten free, I fortunately don't have to, but I would and I did eat this bread!

Goodbye Gluten has a wonderful texture that does not crumble, it makes great toast and great sandwiches. Sliced bread, fresh on the counter without being frozen. In fact recommended storage is not to freeze!

I tried both white and multi grain. I was quite partial to the multi grain myself.
A very good bread, for non gluten foodies as well as the gluten tolerant.

Stop by the Goodbye Gluten site, print a coupon and ask for it at your stores and enjoy. If you have tried this bread already please leave a comment letting me know what you thought and where you purchased the product.

multi grain shown here

Pumpkin Doughnuts

Pumpkin Doughnuts
from Annies Eats

3 1/2 c all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 c sugar
1/2 c butter, softened to room temp
1 large egg
2 large egg yolks
1 tsp vanilla extract
1/2 c milk or buttermilk
1 c canned pumpkin

Oil for frying- canola, peanut, vegetable

Combine flour, powder, soda, salt and spices, blend well. In another bowl mix sugar and butter, add egg and egg yolks, then vanilla until creamy. In a small bowl or liquid measuring cup combine milk and pumpkin,  Next add pumpkin alternately with flour mixture into creamed butter and sugar. Mix well and cover and chill 3 hours.
Heat 3 inches of oil in a large deep fry pan or Dutch oven. Use a thermometer to maintain a temp of 365-370 degrees.
Roll out dough to 1/2 inch thick, cut with doughnut cutter, or round biscuit or cookie cutter. Use smaller shape for centers, Keep holes for frying.
 When oil is heated carefully drop doughnuts in and cook 3 or 4 minutes per side, or until cooked through and golden brown. Doughnut holes will take less time.
When still warm but cool enough to handle dip into cinnamon and sugar or cool completely and drizzle with powdered sugar icing.
Icing
1 c powdered sugar
1/4 tsp cinnamon
dash of cloves, nutmeg and ginger
2 Tbs milk

Sourdough

Sourdough biscuits

 oh the taste, smell and texture of sourdough! I found a fantastic publication on bread making which had a great spread on sourdough , here are two recipes and how to make the starter.

no knead sourdough

To get started on your starter.....

Boil 3 medium potatoes with skins on until cooked through. Drain and peel, mash into a puree and let cool 1 hour.

Add enough water until you have a soupy liquid.

this is your potato water

Sourdough starter

2 c thick potato water

2 Tbs sugar

2 c all purpose flour

Mix into crock until smooth. Cover with a cloth and let sit on counter for at least 3 days. Now begin feeding your starter daily with 1/4 c four, 1/4 c water and teaspoon of sugar, mix in and recover. Your starter is ready to use after the first 3 days but a longer wait is preferred. Remove starter as needed for recipes and continue to feed daily.

*wheat flour not recommended for use in sourdough breads

No Knead Sourdough

3 1/2 c all purpose flour

1/4 tsp active dry yeast

1 3/4 tsp salt

2/3 c sourdough starter

1 1/2 c water

course cornmeal for dusting

Combine  flour, yeast and salt, whisk together. In another bowl combine sourdough starter and water, add to flour mixture until wet sticky mass. Cover bowl with plastic and let sit at room temp for 12- 18 hours. Dust wooden cutting board with cornmeal and turn out dough, let rest covered with linen towel 1-2  hours. Do not add more flour.

Preheat oven to  450 and heat a 3 1/2 Dutch oven in it, remove pot and sprinkle with more cornmeal. With two scrapers scoop dough up and place in hot pan Cover and bake 35 min, remove cover and bake additional 15 minutes. Cool  and slice.

NOTE- I actually placed my dough into a stone wear pan and let it rise the second time there  at room temp, the pan was not preheated and the bread turned out just fine. This can simplify the process for you.

Sour dough biscuits

2 c all purpose flour

2 c sourdough starter

1/2 tsp salt

1 Tbs honey

2 tsp baking powder

2 Tbs butter cut into small pieces

2 Tbs melted butter

Heat oven to 350 Grease 10 in cast iron skillet, set aside.

Mix all ingredients except for melted butter. Pinch off egg size pieces and place in pan touching. Brush tops with melted butter and let set in warm place 10 minutes. bake 35-40 minutes.

This magazine is published by Mother Earth News. Volume 5  the ISBN is 70989 35863. It sells for $6.99 and is worth every penny. Filled with recipes for breads, quick breads,  oils and butters. It even has jam, sandwiches and gluten free tips. I highly recommend it!

Lamb Around
Funky Junk

Jamaican Banana Bread

 I make banana bread, probably like you, when the bananas get too ripe, which for me is very soon since I like mine a little on the green side.
But.....usually we never finish the banana bread either, it just ...well gets dull.
This time I tried Cooking Light's Jamaican  version from The Best of Cooking Light. I absolutely love it! Fantastic flavor and texture....I don't think I will ever make regular old banana bread again.

Bread
2 Tbs butter, softened
2 Tbs (1/3 less fat) cream cheese, softened
1 c granulated sugar
1 large egg
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c ripe mashed banana
1/2 c fat free milk
2 Tbs dark rum or rum extract
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 c chopped pecans
1/4 c flaked sweetened coconut
cooking spray
Topping *
1/4 c packed brown sugar
2 tsp butter
2 tsp lime juice
2 tsp dark rum or rum extract
2 Tbs pecans
2 Tbs coconut

Preheat oven to 375
Beat butter and cream cheese,  add sugar and egg, beat well.
Lightly spoon flour into measuring cup, level. Combine in separate bowl with b powder, soda and salt.
In another bowl Mix banana , milk, extracts and lime rind and lime juice
Alternately add flour and banana mixtures to creamed, starting and ending with flour.
Stir in pecans and coconut.

Pour into sprayed loaf pan, mini loaf pans or lined muffin cups
 *Mix topping ingredients and sprinkle over top

 Bake  approximately 1 hour for loaf. Adjust time for smaller loaves or muffins. Test center for doneness.

*Alternate topping method
Combine brown sugar, butter, lime and rum in saucepan and heat to a simmer, cook 1 minute, stirring constantly
 Stir in pecans and coconut and drizzle over cooled bread.

 For 1/16 of loaf
193 calories
Fat 5.5g
protein 2.9g
carbs 32.3g
fiber 1.1g
chol 20mg
sodium 163mg

Joining
Foodie Friday
Blog Party Tuesday
Sweets for Saturday

Banana Java Muffins

 Streusel
 4 Tbs softened butter
1/4 c packed brown sugar
1/2 tsp instant coffee granuals
1/4 tsp cinnamon
1/3 c finely chopped walnuts
1/2 c butterscotch chips
Mix and set aside

Muffins
 3/4 c softened butter
1 c packed brown sugar
1/2 c white sugar
2 large eggs
2 tsp vanilla extract
2 1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 c mild coffee
1 c mashed very ripe banana
1 c butterscotch chips


 Preheat oven to 375.
Spray or line muffin tins.
Cream butter and sugars, add eggs and vanilla, mix well
Mix flour with salt, cinnamon,b powder and b soda, fold into creamed mixture.
Add coffee and banana. Stir in chips.

 Top with Streusel and bake for 30 to 40 min

Foodie Friday

English Muffin Bread

This bread is dense which makes it great toasted or grilled. I made it with whey but it can be made with milk also.  It makes 4 loaves so go ahead and half it the first time, but it freezes well.


2 Tbs sugar
1 1/3 c warm water
4 pkgs dry yeast
Cornmeal for sprinkling
12 cups all purpose flour
1/2 tsp baking soda
4 c  whey or milk
4 tsp salt

Dissolve sugar in water, add yeast and let sit 10 min.
Grease 4 loaf pans and sprinkle with cornmeal.
Combine 6 c flour and baking soda. Set aside
In medium sauce pan heat whey or milk and salt over low heat until lukewarm. Stir  yeast mixture and add warm whey to it..
 Pour into flour mix and add remaining flour. Dough it stiff.
Divide dough into pans and let rise until center is 1 1/2 inches above pan.
Bake at 400 for 30 minutes.

Whey shown here, from making home made mozzarella

recipe from Home Cheese Making by Ricki Carroll

Chocolate Hazelnut Scones and Hazelnut Fluff

Scones:
2 1/2 c flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1/2 c butter, softened
1/4 c finely ground bittersweet chocolate
3/4 c chopped hazelnuts
3/4 c whipping cream
1 large egg
1 egg white, beaten
sanding sugar

Preheat oven to 350
Combine flour, sugar, baking powder and salt.
Cut in butter with pastry blender until crumbly, stir in chocolate and nuts.
In small bowl combine cream and egg, add to dry ingredients, stir until moistened.
Divide dough in half and form two 8 inch circles on baking sheets.
Cut dough into wedges, leaving circle in tact, do not separate.
Brush with egg white and sprinkle with sugar and more chocolate if you like. Bake 2- 22 minutes or until browned. Cool 10 min.

Fluff:
8 oz cream cheese, softened
1/2 c powdered sugar
1/2 c finely grated semi sweet chocolate (or any other you like)
1/2 c finely chopped hazelnuts
Beat cream cheese and sugar, add chocolate and hazelnuts, cover and chill until serving.

Cranberry Almond Scones

Today I am swapping blogs with Momma Chef! Check out her wonderful recipes below and stop over to her blog to see my Caramel Swirl Hunks!

Hi, I am Sheena, otherwise known as Momma Chef from http://bestofmommachef.blogspot.com The Best of Momma Chef.  I am very excited to visiting over here at North Dakota Kitchen!  I am a stay at home mom.  Baking and cooking are my obsessions, with a little crafting on the side.  I am a whole wheat FANATIC.  I love whole grains and my thinking is that I can justify eating cookies and goodies if they are 100% whole grain.  

With Thanksgiving fast approaching, I decided to make something that would be good for Thanksgiving breakfast.  It is a light on the go type breakfast, since the main focus of Thanksgiving is lunch/dinner.


Cranberry Almond Scones

Here's what you need:

2 1/4 cups whole wheat flour
1/4 cup butter, cold
1 tbsp baking powder
1/4 ts nutmeg
1/4 ts salt
zest of one orange, finely grated
1 cup brown sugar
1 ts pure vanilla
1/2 cup milk
1 cup fresh cranberries, roughly chopped
1/2 cup almonds, chopped
1 egg

1 can cream cheese frosting or use the recipe http://www.josephsgrainery.com/2010/11/whole-grain-pumpkin-cake.html">HERE to make your own.

Prep:

Pre heat oven to 375*.

Mix chopped cranberries with the brown sugar and let sit, this will help sweeten up the berries.

In large bowl, cut the butter into the flour until it is the consistency of meal.  Then add all other dry ingredients: baking powder, nutmeg, salt, orange zest.

In a separate bowl, mix milk and egg and vanilla.  Add cranberries and sugar.  Mix.

Fold wet mix into the dry mix.  Mixture will be sticky.  Do not overmix.

Spray a plate or cutting board with cooking spray and spray your hands.  Form into a 1 inch thick round loaf. See below:

Cut into 8 piece like you would cut a pie.  Place pieces on a greased cookie sheet and bake at 375* for about 15-20 minutes or until golden brown.

Let them cool.  Then warm up your frosting and using a spoon, drizzle the frosting over the scones to make them extra tasty and extra pretty!!!

Thanks to North Dakota  Kitchen for having me over!!!

Don't forget to come visit me over at http://bestofmommachef.blogspot.com/">Best of Momma Chef.  I have a bunch of other holiday breakfast ideas:

http://bestofmommachef.blogspot.com/2010/10/whole-wheat-pumpkin-spice-scones.html">Pumpkin Scones
http://bestofmommachef.blogspot.com/2010/10/whole-wheat-pumpkin-cinnamon-rolls.html">Pumpkin Cinnamon Rolls
http://bestofmommachef.blogspot.com/2009/11/pumpkin-spice-bagels.html">Pumpkin Spice Bagels

Ooooooo and come over and enter to win a prize in my 

http://bestofmommachef.blogspot.com/p/recipe-of-month-challenge.html">Recipe of the Month Challenge.   

Basically, you make my recipe of the month, send me a photo and tell me how you liked it and you are entered! EASY as PIE!

Herb Dinner Rolls

From the recipe Book Sister Schubert's Secret Bread Recipes
ISBN 0-8487-1517-9

1 c milk
1/4 c butter 2 1/4 - 2 1/2 c flour, divided
1/3 c rolled oats
1/3 c sugar
1 pkg dried yeast
1 large egg lightly beaten
3/4 c whole wheat flour
1 tsp salt
1 egg white lightly beaten
2 tsp dried Italian herbs
Combine milk and butter and heat until butter melts, cool to 120-130 degrees.
Combine 1 c flour, oats, sugar and yeast in large bowl. Add milk mixture and 1 egg, stir well.
Add 1 1/4 c flour, the whole wheat flour and salt Turn out onto floured surface and knead 5 min. Knead remaining 1/4c flour into dough if needed.
Place in greased bowl and cover, let rise 1 hour or until doubled.
Punch down and divide into 16 pieces, shape into ball and arrange in pan, or form long rolls in loaf pan, seen below.
Let rise until doubled. Preheat oven to 375, brush rolls with egg white and sprinkle with herbs, bake 20-25 min.

Easy Focaccia Bread

1 envelope dry yeast
1 c warm water (105-115)
2 1/4 c flour
1 tsp salt
toppings

Sprinkle yeast over water and let stand 5-10 min.
Mix flour and salt and add, knead dough, lightly and place in greased bowl, lightly cover and let rise until double, about 1 hour.
punch down
Spray baking sheet or use stone ware and form dough into 10 in round.
Cover loosely and let rise 30 min.

Poke fingers into dough to form dimples. Spritz with olive oil and top with your favorite herbs and cheese.
Bake at 425 for 15-20 min. Remove and cut into wedges.
Suggested toppings- mix your favorite combination
 garlic
onion
bacon
cheese- any
thyme
basil
oregano
cracked pepper
dried tomato
parsley
olives

Cinnamon Sugar Muffins

1/3 c shortening, I use butter or butter flavored Crisco
1/2 c sugar
1 egg
1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 c milk

Topping
1/2 c sugar
1 tsp cinnamon
1/2 c butter, melted

 Cream sugar and shortening, add egg. Combine dry ingredients and add to creamed alternately with milk.
Fill sprayed muffin tins (about 10) 3/4 full. Bake at 325 for 20-25 minutes or until golden. Cool 3 min. remove from pan and roll in melted butter then cinnamon sugar. Eat while warm!

Stop by Foodie Friday for more!!

Dutch Apple Cake

  3 med peeled, cored tart apples, sliced  1/4 inch thick

1 c plus 3 Tbs sugar, divided

1 tsp cinnamon

2/3 c butter, softened

4 eggs

1 tsp vanilla

2 c all purpose flour

1/8 tsp salt

in a med bowl, combine apples with 3 Tbs sugar and cinnamon, allow to stand 1 hour. This is called macerating the fruit, a process that draws out the juices. You will use the apples but not the juice, allowing for a firmer cake.

Cream butter and 1 c sugar, add eggs one at a time, beating well after each addition. Add vanilla. Combine flour and salt and add to mixture until smooth. Place batter in greased 9X5 loaf pan.

Push apples into cake batter, close together. Bake at 300 for 1 hour and 40 min or until tests done with a toothpick.. cool 10 min and loosen from pan.

To make even more like a dessert, cut slices and top with caramel sauce and whipped cream, or ice cream.

This is not to be confused with previously publish Dutch Apple Bread, that recipe is here.

stop by Foodie Friday 

 and Lamb Around

Dutch Apple Bread

1/2 c butter, softened
1 c sugar
2 eggs
1 tsp vanilla
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 c buttermilk
1 c chopped peeled apple
1/3 c chopped walnuts
Topping
1/3 c all purpose flour
2 Tbs sugar
2 Tbs brown sugar
1/2 tsp cinnamon
3 Tbs butter

Cream butter and sugar, beat in eggs and vanilla. Combine flour, soda and salt in another bowl. Stir into creamed mixture alternately with milk. Fold in apples and nuts and pour into greased 9X5 loaf pan.
Topping
combine flour, sugars and cinnamon, cut in butter until crumbly. Sprinkle over loaf batter. Bake at 350 for 55 min or until tests done in center. Cool 10 minutes then remove from pan.

Tea Infused Peach cupcakes

From Paula Dean....ya know they gotta be good!
These are maybe a little extra work.........
             but sooo worth it!
Make these ahead.

Tea Infused Butter
1 c unsalted butter
1/3 c loose Earl Grey or English Breakfast tea

In a small saucepan heat butter until just melted
Stir in tea, keep over low heat 5 min.
Remove from heat, let stand another 5 min. Pour through fine sieve, pressing on tea firmly. Let butter come to room temp and then refrigerate until no longer liquid. You may do this the day before.

Lemon infused Sugar
1 1/2 c sugar
zest of 1 lemon
Allow zest to sit, mixed into sugar at least 30 min up to one day, covered.

Cupcakes
Preheat oven to 350

Cream infused sugar and butter.
Beat in 3 eggs, one at a time
Beat in 1/2 tsp ginger
 add alternately
1 1/2 c flour
and 1/2 c milk (add 1/2 c flour, 1/4 c milk, etc until mixed in)
add 1 c finely chopped overripe peaches

Fill lined muffin tins 2/3 full bake 20 min or until done. These are rather flat....so you can add lots of icing!

 Icing
12 oz cream cheese
3/4 c unsalted butter
3 c powdered sugar
3/4 tsp lemon extract or 1 Tbs lemon juice
Cream together cheese and butter, add extract and powdered sugar, spread generously onto cupcakes.

 Printable recipe here.




 Linking to Foodie Friday