The Best Starbucks-like Pumpkin Scones

 

Ingredients

Scones

·         2 1/4 cups all-purpose flour

·         2 tsp baking powder

·         1/4 tsp baking soda

·         1/2 tsp salt

·         1 tsp ground cinnamon

·         1/2 tsp ground nutmeg

·         1/4 tsp ground ginger

·         1/8 tsp ground cloves

·         1/4 cup packed light-brown sugar

·         3 Tbsp granulated sugar

·         1/2 cup unsalted butter (1 stick) , cold and diced into 1/2-inch pieces

·         1/2 cup canned pumpkin puree, chilled (don't chill in can)

·         3 1/2 Tbsp buttermilk

·         1 large egg

·         1 tsp vanilla extract

·         1 Tbsp honey

·         1 Tbsp half and half

Glaze

·         1 cup powdered sugar

·         2 Tbsp half and half , then more as needed

 

Pumpkin Icing

·         3/4 cup powdered sugar

·         1 Tbsp pumpkin puree

·         1/4 tsp ground cinnamon

·         1/8 tsp ground nutmeg

·         1/8 tsp ground ginger

·         1 Tbsp half and half

Instructions

For the scones:

1.      Preheat oven to 425 degrees.

2.      In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended.

3.      Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible).

4.      Pour mixture into a large mixing bowl and create a well in center.

5.      In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. 

6.      Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. 

7.      Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).

8.      Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half.

9.      Bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.

For the glaze:

1.      In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny).

2.      Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.

For the pumpkin glaze:

1.      In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half.

2.      Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. 

Kohlrabi

I volunteer at our local Foodbank.  This time of year, local farmers donate all sorts of vegetables to us.  Kholrabi was new to a lot of us, so I was challenged to some up with some recipes for Kholrabi using only those ingredients that our neighbours may have on hand.

What Is a Kohlrabi?

Kohlrabi is a cruciferous vegetable, just like cabbage, broccoli and kale.

It has thick skin that can range from pale green to purple, though the inside is always a very pale yellow.

The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. The bulb and the leaves are all edible (the freshest kohlrabi will still have the leaves attached, which can be eaten raw or cooked like any greens). Kohlrabi is packed with fiber, vitamin C, potassium and even some protein.

Kohlrabi Slaw

Half Kohlrabi

1 Carrot

1 apple (optional)

1 TB onion

Salt, pepper to taste

1 teaspoon of sugar

Juice of an orange OR 1/4 cup Orange Juice (or any other citrus juice you have)

Grate the Kohlrabi, carrots and apple.  Squeeze any access liquid from the Kohlrabi.  Toss all the ingredients and let sit for at least an hour.

OR use Kohlrabi in your favourite slaw recipe

 

Roasted Kohlrabi

Half Kohlrabi cut into wedges

1 tablespoon of cooking oil

½ teaspoon of salt

1 TB of Italian Seasoning (or any seasoning you have like cayenne or chilli powder, parsley, onion or garlic powder– whatever you have on hand)

1 tablespoon cheese (optional)

Roast at 450 degrees F, toss every 10 minutes, until tender and golden, about 30 – 40 minutes. Toss with cheese or enjoy them plain.

 

See how to make these dishes:

https://www.youtube.com/watch?v=7Ga-y88_9HI

Mayan Chocolate Bundt Cake

 

Cake:

1 3/4 cups (425 mL) all-purpose flour
2 cups (500 mL) granulated sugar
3/4 cup (175 mL) unsweetened cocoa powder sifted
1 1/2 tsp (7 mL) baking powder
1 1/2 tsp (7 mL) baking soda
1 1/4 tsp (6 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) salt
1 cup (250 mL) Milk
1/2 cup (125 mL) unsalted butter melted and cooled
2 eggs
2 tsp (10 mL) vanilla

Glaze:

1/2 cup (60 mL) unsweetened cocoa powder sifted

2 cups (240 ml) icing sugar

1/4 cup (63 mL) Milk

1 tsp (5 mL) vanilla

Preparation:

Preheat oven to 350°F (180°C). Cake: Butter a 10-cup (2.5 L) Bundt pan.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, cayenne and salt. In a medium bowl, whisk together milk, butter, eggs and vanilla. Pour the milk mixture over the dry ingredients, whisking until smooth (the batter can be poured).

Scrape into prepared pan. Bake for 40 to 45 min or until a cake tester inserted in center comes out clean. Let cool in pan on rack for 20 min. Invert cake onto a rack set over a baking sheet to cool completely.

For the glaze, mix all ingredients until you get the desired consistency.  Pour over top of cake, letting excess drip down sides. Let cool.

(originally from the 2015 Milk Calendar with some modifications)

Cauliflower Rice Stuffed Peppers

 

Watch how on youtube  https://youtu.be/HQpyXomObWY

Ingredients

·         Small amount of oil or butter

·         .452 Kg (1 lb) of ground beef OR chicken OR turkey. 

·         340 g (1 package) of any flavour frozen cauliflower rice

·         1 chopped onion

·         1 cup shredded cheese

·         1 can tomato/pasta sauce (OR condensed tomato soup)

·         4 medium bell peppers, halved lengthwise with seeds and stem removed

·         Salt & pepper

·         1 teaspoon Italian seasoning (OR oregano & basil)

Directions

·         Preheat the oven to 375F.

·         In a non-stick frying pan, sauté the onion with the meat & spices until the meat is cooked (approx. 10 minutes).

·         Drain the excess fat/liquid.

·         Add the cauliflower rice.

·         Cook another 5 minutes and stir often.

·         Stir in some tomato sauce or soup – don’t make it runny.

·         Stuff the mixture into the pepper halves.

·         Top each with a tablespoon of tomato sauce and some shredded cheese.

·         Lay on a baking dish (no need for oil) and cover with tin foil

·         Put the covered dish in the oven and bake for 20 minutes.

·         Remove tin foil and put back in the oven for 10 more minutes.

·         Broil for 2-3 minutes if you want but be careful not to burn the tops.

Variations

·         Use a can of black beans instead of ground meat.

·         Add some cheese into the mixture and not just on top to make it more cheesy.

·         Use Cumin & Chili powder (taco seasoning) instead of Italian seasoning.

·         Add red pepper flakes or garlic.

·         Add whatever veggies you have on hand.

Ham Tart

 Ham and Cheese Tart - YouTube

Ingredients:

• 2 sheets of all-butter puff pastry (35x23 cm/14x9 in)
• 125 g tomato passata
• fresh basil leaves
• 150 g grated Gruyère or Cheddar
• 150 g cooked black forest ham, thinly sliced
• salt & pepper to taste
• 1 egg, beaten with water

Instructions:

1. Preheat the oven to 400°F
2. Unwrap the pastry and stretch the first piece out onto a baking tray lined with baking parchment.
3. Spread it with the tomato sauce, leaving a border of 2 cm (3⁄4 in) clear around the edges. 
4. Scatter the cheese and basil, followed by the ham.  (remember to leave the border)
5. Lay the second sheet of pastry on a lightly floured surface and score shallow, diagonal cuts across its surface, to make a diamond pattern. Lay the scored pastry over the first sheet.
6. Use your fingertips to push the two layers of pastry together around the edges and seal with the prongs of a fork to make little lines around the border.
7. Brush the top with a thin layer of the seasoned beaten egg.  Use the tip of a sharp knife to make around 10 small holes in the pastry, to allow steam to escape.
8. Bake for 20 minutes or until golden brown, then turn the oven down to 340°F and bake for 15 minutes more.
9. Remove from the oven and allow to cool for a few minutes before serving. It is also good eaten at room temperature.

Carrot and Apple loaf with pumpkin spice icing

CARROT AND APPLE LOAF

2 cups (500 mL) grated carrot 

1 apple, peeled 

2 1/2 cups (625 mL) all-purpose flour 

2 tsp (10 mL) baking powder 

1 tsp (5 mL) baking soda 

1 tsp (5 mL) salt 

1 tsp (5 mL) cinnamon 

1 tsp (5 mL) nutmeg 

­1/2 cup (125 mL) granulated sugar 

1/2 cup (125 mL) melted unsalted butter 

3/4 cup (175 mL) milk 

2 eggs

 1 tsp (5 mL) vanilla

 PUMPKIN SPICED ICING 

1 1/4 cups (310 mL) sifted icing sugar 

3 tsp (10 mL) pumpkin pie spice 

1/2 cup (125 mL) unsalted butter, room temperature

 1/2 tsp (2 mL) vanilla 

1 block (250 g) regular cream cheese, room temperature 

1. Preheat oven to 350­°F (177­°C). 

2. Butter a 9 x 5-inch (2 L) metal loaf pan.  Grate the apple and measure out 3/4 cup (175 mL). When measuring carrot and apple, do not pack down. Squeeze the measured apple using your hands to remove as much liquid as you can. 

3. In a bowl, whisk the flour with baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in the center. In a large bowl, whisk sugar with melted butter until mixed. Whisk in milk, then eggs and vanilla. Using a fork, stir in the grated apple, then carrot until evenly distributed. Pour into dry ingredients and fold together just until no streaks of flour remain. The mixture will be very thick. Turn into prepared pan and spread out as evenly as possible.

4. Bake in the center of a pre-heated oven for 65 to 70 minutes, until a cake tester inserted in center comes out clean. Remove to a cooling rack. Run a thin-bladed knife around the edges of the cake. Leave in pan to cool for 20 minutes, then turn out of the pan and place back on the rack to cool completely. Store at room temperature, covered with a tea towel, and leave overnight.

5.Wisk icing sugar with spice. Place butter in a separate bowl and beat with an electric mixer on low speed just until creamy. Add vanilla. Cut cream cheese into 4 pieces. Beat into butter using low speed, 1 piece at a time.  Add about one-third of the icing sugar mixture and beat on low just until mixed in, scraping sides of bowl and beaters occasionally. Gradually beat in the remaining icing sugar mixture just until smooth. 

(recipe modified from the LCBO October 2021 issue)

Tzatziki

 • 1 1/2 cups plain Greek yogurt

• 1 cucumber grated
• 2 large garlic cloves, finely minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1 tablespoon minced garlic
• 1 teaspoon fresh dill

Grate the cucumber and drain in a mesh strainer over night in the fridge.   Add all the ingredients the next morning except the dill.  Add the dill before serving.