Monthly Archives: January 2012

Iced Toffee Scones

I have  a confession.

I am a book worm.  No joke.

And for the last week I have been lost in a book-coma, hardly coming up for air. I have devoured page after page, and left book after book in my path. I have drained my e-reader ( which, consequently,  has lost my spot in my book…. ugh) on more than one occasion, and have stayed awake late into the night, every night, reading just one more chapter. A not so brilliant trend when both Mr. Ginge and I have to get up early in the morning for work.

While allowing myself to be absorbed into a book is not an uncommon occurrence, these full on book-comas mean only one thing.

I’ve stumbled across a series I am enamored with. And this time I’m in deep.

Normally, series are three or four books, something that can easily be recovered from over a weekend. Sometimes its five or six books, like when I got lost in the Percy Jackson books. But this time, I’m caught up in the Dark-Hunter series. There’s like 16 books in this series!  I’m totally down for the count!

Although really, I shouldn’t really be surprised. You mix Greek Mythology and vampires, and that just spells crack-in-book form for Melli. I mean, really, it’s almost as bad as vampires and pirates…. geesh. Someone save me now!!! (granted, I should whip through my #50bookchallenge no problem now!)

And now that you are all acquainted with my excellent  taste in literature, let’s get to the scones.

These are based on some mini-scones Mr. Ginge and I would sometimes get at the grocery store, the promptly gobble up as soon as we got them home.

Iced Toffee Scones

makes 12 Scones or 24 mini scones

  • 1 c flour
  • 1/4 c sugar
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/4 cup cold butter, cubed
  • 1/2 c cream or milk
  • 1/2 c toffee bits
  • 1 1/2 cups icing sugar
  • 1/2 tsp vanilla
  • 1/4 cup milk
  1. Preheat the oven to 375º F. Line a baking sheet with parchment paper (Trust me on this one)
  2. In a large bowl, combine the flour, sugar, salt, and baking powder. Cut in the butter, with a pastry cutter, until coarse crumbs form.
  3. Mix in the toffee bits, then add the cream, mixing until the dough comes together.
  4. Turn out the dough and form into a long rectangles. With a knife, cut into 6 rectangles, then cut each of those rectangles diagonally across, so that you end up with 12 pieces. If you want to do mini scones, cut 12 squares from the rectangles, then cut each of those diagonally across.
  5. Pop them on your prepared sheet, and bake for 12-15 minutes.
  6. Meanwhile, in another bowl mix up your glaze by combining the sugar, and vanilla, slowly adding the milk until you get a thick, but still pourable consistency.
  7. While still hot, ice each scone, so that the icing soaks in a bit. Let cool, then enjoy!

Now, if you’ll excuse me, I have a Celtic god- vampire hunter awaiting my return.

- Mel

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I linked this recipe up to The Weekend Potluck and Strut your Stuff Saturday ! Click the link and check out some great recipes!

Categories: Breads | Tags: , , | 5 Comments

Chocolate Stuffed Peanut Butter Cookies

I love cookies.

Lots.

They are my favorite treats to bake, and tend to get a bit crazy with them. I think for Christmas I made 15 different kinds, and quite literally lost an entire batch.

They a perfectly sized for one ( well, most of the time) and pair so perfectly with a cup of hot chocolate. :D

What’s better on a winter’s day?

Chocolate Stuffed Peanut Butter Cookies

Makes about 18 cookies

  • 1/2 c butter, softened
  • 1/2 c creamy peanut butter
  • 3/4 c brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 c flour
  • 1/2 baking soda
  • 1/4 tsp salt
  • 1 c Reese’s pieces candies, crushed
  • about 1/2 cup chocolate spread ( I used this brand, however Nutella would work just as well)
  1. Preheat your oven to 350°F and line your baking sheets with some parchment.
  2. In a large bowl, cream your butter, sugar and peanut butter together.
  3. Add in your egg and the vanilla and mix a bit more until smooth and combined.
  4. Meanwhile, in another bowl mix your flour, baking soda and salt. Slowly add it to the creamed mixture, mixing until combined.
  5. Crush up the Reese’s Pieces either in a food processor, or in a zip bag with a rolling pin. Stir then into the cookie dough until evenly combined.

Now you could stop here, bake them up and you would have a delicious and very dip-able cookie. Or you know, you could stuff them with chocolate.

6.   Take about 1 tbsp of dough and press it flat on the parchment lined pan. Top with 1/2 – 1 tsp of chocolate spread right smack in the middle. With about another Tbsp of dough top the spread and seal the edges, then press the dough lightly with a fork ( you don’t want to squish out the chocolate)

7. Bake for 10-12 minutes, then remove and let cool for a couple minutes on the pan. Make yourself a hot chocolate or pour yourself a tall glass of milk and dunk away.

Enjoy!

- Mel

Categories: Cookies | Tags: , , , | 9 Comments

Cheddar Ranch Bubble Bread

Happy New Year!

Hoping that you are all recovering well from last nights festivities!

One of my goals for last year was to learn how to use yeast ( I choose goals since I very rarely keep any resolution I make). I have always held a sort of fear when it comes to yeast. I have many memories of making bread in the bread machine only to end up with heavy doorstop worthy bread, or loves that would rise so high that they would press up against the lid and not cook properly.  Not to mention all of the horror stories I’ve read about bread that won’t rise. I can’t say that I am no longer fearless when comes to yeast, however, after testing the water a bit, I am more comfortable using it now.

This was one of the successes of my bread making. I have made it three times in the past week. It’s that good.  I came across this idea on How Sweet Eats who came across the idea from Foodie with Family.

Cheddar Ranch Bubble Bread

comfortably serves 4-6

* Note: I made my own bread for this, however this recipe would work just as well with fresh or frozen ( and thawed!) dough.

  •  1 1/2 c warm water ( about 40°C/ 100°F)
  • 2 tsp dry active yeast
  • 1 tsp sugar
  • 3 1/2- 4 c flour
  • 1 pkg ranch dressing mix
  • 1/2 cup melted butter
  • 1 c shredded cheddar cheese
  • 3 green onions, chopped.
  1. Dissolve the yeast and the sugar in the warm water and let stand until foamy, about 10 minutes.
  2. In a large bowl, combine 2 c flour and the salt, making a well in the middle. Add the yeast and stir with a wooden spoon, adding flour if necessary.
  3. Once you have a soft dough, turn it out and, knead it, slowly working in the remaining flour until you have a soft dough.
  4. Set it in a bowl to rise in a warm dry place, until it has doubled in size, about an hour.
  5. Punch it down knead it a few times, then let it rise it again, about 1/2 an hour.
  6. In a 10 in pan, generously brush the bottom and side with butter. ( I used an 8 in pan and ended up having to split it up)
  7. In another bowl, combine the rest of the  butter, the ranch dressing mix, onions, and 2/3 of the cheese.  Divide the dough in about 30 pieces, then coat in the butter mixture and arrange in the prepared pan. I found it easiest to coat each dough ball one by one. They didn’t gob together so much. Pour the remaining butter over the top and top with the remaining cheese.
  8. Bake in an oven preheated to 350°F for about 30 mins.
  9. Let cool for a few minutes, and enjoy warm.

adapted from How Sweet Eats who got it from Foodie With Family

It may not be the healthiest way to start the new year, but hey, your resolution can wait one more day can’t it?

- Mel

Categories: Appetizers, Breads | Tags: , , | 2 Comments

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