Gingerbread Scones

So we only have less than a week until Christmas! 

Yeah, crazy right? I'm sure you all are thinking the same thing as I am. Where did this year go? It just flew by so fast. 

Last year I was six months pregnant and we still lived in our home with no intention of moving for at least the next 5 years. Well a lot has changed within that year. It's just amazing where life takes us in such a short time. 

This week I decided to try a recipe that I've never EVER made before. Well, I've never EVER made scones before! At least not this kind of scone. It was an adventure as I followed each step exactly (since I had no idea what I was doing!) I was pleasantly surprised when they turned out so fabulously! 

I also had no idea what to expect when I tasted the first one. Were scones hard or soft? What is the texture like? Well, these scones are slightly crispy on the outside but when you bite in they're so soft! I was really surprised! They are so good I think I'm going to try out some other scone recipes. Maybe after the holidays.

I can't even explain how good these are. They taste exactly like gingerbread cookies. Ginger snaps are one of my favorite cookies too so I naturally love these scones! 

One other thing that surprised me was how simple and easy it is to make such an elegant dessert! To me they look like they'd be difficult but it really wasn't hard at all!

I can't wait for you to try these! They'd be perfect for you neighbors or just for your family. 

Let me know what you think! 

Gingerbread Scones

The Taste of Home Baking Book

2 cups all-purpose flour

3 Tbsp. brown sugar

2 tsp. baking powder

1 tsp. ground ginger

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 cup cold butter

1/3 cup molasses

1/4 cup milk

1 egg, separated

Sugar

1. In a large bowl, combine the flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in the butter until mixture is crumbly. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the crumb mixture just until moistened.

2. Turn dough onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle; cut into 12 wedges. separate wedges and place 1 in. apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400 degrees for 12-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. 

This is about how thick it should come out.

This is how round 8 inches is. 

All 12 fit onto a regular cookie sheet.

When you start to cut them out, you need to cut it into four then cut each of those into threes. Then you'll end up with 12 equal pieces. I just started cutting and some were bigger than others but they still baked about the same. I just wanted to let you know so you wouldn't make the same mistake as I did!

Streusel Nut Topped Banana Bread

Hello everyone!

I am so excited to share my most favorite banana bread recipe! We are usually pretty good at eating all of our bananas before they get too ripe but this week we were eating too many Cuties! That's okay though, that just means Banana Bread! 

Every recipe I've tried from my Taste of Homes cook book has been super yummy. It's full of traditional recipes that are just plain good! This recipe for Banana Bread is no exception. I've been making it for a long time, and every time it turns out just as good (or better) as the last.  

So let's have a talk about the streusel topping. The streusel topping is optional but I highly recommend it! It gives your traditional (already delicious) banana bread an awesome crunch! It takes banana bread to the next level. It only takes a couple extra minutes to throw together and it's absolutely worth it. 

I hope you enjoy it! Once you make some, it won't last long. I can promise you that!

Streusel Nut Topped Banana Bread
From the Taste of Home cook book

2 cups all-purpose flour (I used half white, half whole wheat)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 eggs, beaten
1 1/2 cups mashed ripe banana (4-5 medium)
1 cup sugar (I used half white and half Splenda)
1/2 cup cooking oil or melted butter or margarine
1/4 cup walnuts (optional)
1 recipe Streusel-Nut topping (also optional but highly recommended)s

Streusel Nut Topping
1/4 cup brown sugar, packed
3 Tbsp. all-purpose flour
2 Tbsp. butter
1/3 cup chopped walnuts

1. Preheat oven to 350 degrees. Grease bottom and 1/2 inch up the sides of one 9x5 inch or two 7x3-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts (optional). Spoon batter into prepared pan(s). 
3. For Streusel Nut topping: In a small bowl combine brown sugar and flour. Using a pastry blender or fingers, cut in the butter until mixture resembles coarse crumbs. Stir in chopped walnuts. Sprinkle topping over batter in pan(s)
4. Bake for 55 to 60 minutes for 9x5-inch pan or 40 to 45 minutes for 7x3-inch pans or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. 
Get ready for this bread to be devoured!

Jalapeno Popper Dip

Hello everyone!

I'm sorry it's been a while since I posted a recipe. Trust me, I have many excuses and I could go on and on trying to convince myself that they were justifiable. I'm sure you don't have time to hear all about it! I'm doing a post today so let's not dwell on the past mkay? :) Alright, down to business!

 

My most favorite part about the holidays is the parties! We don't get to go to very many because we don't have very many friends, so we just throw our own Christmas bash every year on Christmas Eve. We get my husband's family and my family together and enjoy good company and of course good food! Holiday food is just amazing. That's why we all gain ten pounds, right?! Or maybe it just feels like ten pounds. Well I found the perfect dip for you to serve at your own Christmas party. Really, this dip could be served at any time of the year. The Super Bowl, New Year's Eve, Birthday's, on Sunday's, Thursday's... Okay, I think you get my point. :)

 

It is so yummy too! It's just the right amount of spicy but the good thing is that you get to control how hot it is by how many jalapenos you choose to put in and whether or not you add the seeds in too. My husband doesn't like a lot of spicy food so I just added three and that was just right for him! You just HAVE to try it! It's warm and cheesy and just plain delicious. Just what you need right now right? I wish I had some right now. :) Try it and let me know what you think!

 

 

Jalapeno Popper Dip

recipe adapted from simply-gormet.com

 

8 slices of bacon, diced and cooked until crispy

2 (8 oz.) packages of fat-free or light cream cheese, soft

1 cup mayonnaise

3 medium jalapenos (this is how many I use)

1 cup cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1/4 cup diced green onion

 

Topping:

 

1 cup crushed crackers (I used Club Crackers)

1/2 cup parmesan cheese

1/2 stick of butter, melted

 

1. Preheat oven to 350 degrees.

2. Combine all the ingredients into a medium bowl. Stir well.

3. Transfer to an 8 in. X 8 in. or equivilant oven proof dish.

4. Combine the ingredients for the topping and sprinkle on top of the dip.

5. Bake dip for 20 - 30 minutes or until bubbly.

6. Serve immediately with your favorite dipping crackers. (We used Wheat Thins.)

Enjoy!

 



This is what it looks like without the topping on.