Pumpkin White Chocolate Scones

First of all, I’m so sorry I haven’t posted anything new in quite some time!  Hopefully these make up for it 😉 I had a great and busy summer, but I think fall is slowly becoming my favorite season.  The fashion, weather, leaving changing, football, halloween, and of course- lots of baking!  I’m also hoping to get some awesome hiking and apple picking in during these next few months.   These pumpkin scones totally taste like fall and the pumpkin spice flavor is everywhere right now.  The addition of the white chocolate chips and vanilla glaze make them extra special.

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Pumpkin White Chocolate Scones:

2 cups all purpose flour

1/4 cup plus 3 tbsp. sugar

1 tbsp. baking powder

1/2 tbsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

6 tablespoons cold butter, cut into small pieces

1/2 cup canned pumpkin (I used Farmer’s Market Organic)

1 egg

3 tbsp. 2% milk (plus 1-2 tbsp. more if necessary)

2/3 cup white chocolate chips

In a large bowl, combine flour, sugar, spices, and baking powder.  Combine with a fork or whisk.  Add the butter until it softens and mixture is clumpy.

Add the pumpkin, milk, and egg to dry ingredients.  If mixture is too dry, add a little more milk.  Dough should be shapeable.  When fully combined, add the white chocolate chips.

Using hands, form a large mound of dough onto wax/parchment paper.  Pat down or use rolling pin until dough is about 1/2 inch thick.  Slice into triangles.  Let chill in fridge for 30-45 minutes.

Bake in oven on cookie sheet for 13-15 minutes until edges are golden brown.  Let cool for about 10 minutes before drizzling on glaze.

adapted from What’s Gaby Cooking

Vanilla Glaze:

1 cup confectioners sugar

1/4 teaspoon vanilla extract

1 tablespoon 2% milk

Mix all ingredients in bowl. Add more milk if necessary to reach desired consistency.  Drizzle over scones and enjoy!

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Fruit Salsa with Cinnamon Sugar Chips

It’s officially summer! And it is definitely making itself known, since it has been in the 90s here the last few days.  We hosted a graduation party at my house on Saturday and I wanted to make something sweet and refreshing.  I figured it was the perfect excuse to try this fruit salsa I found on Pinterest forever ago.  The best part is that it is totally customizable to whatever your fruit preferences are or what you have available (bonus points for buying local or from your own garden!).  It is so pretty and colorful. It was a huge hit at the party!

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Fruit Salsa

3 apples,cored and diced

16 oz strawberries, diced

3 kiwis,chopped and diced

8 oz raspberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves (I used strawberry)

In a large bowl combine all fruits.  Add sugars and preserves until evenly coated.  Cover and chill in fridge at least 15 minutes before serving.

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Cinnamon Sugar Chips

10 8-inch tortillas (I used a mix of white and whole wheat)

1 cup sugar

2 tablespoons cinnamon

melted butter (a little less than 1 stick)

Directions:

Preheat oven to 350 degrees (F). Grease a large cookie sheet. 

In a medium size bowl, combine cinnamon and sugar.  Cut tortillas into 8 wedges.  Brush with melted butter and coat with cinnamon sugar.  Bake in a single layer for 8-10 minutes. Let cool on a wire rack. Repeat with remaining tortillas. Serve with fruit salsa.

Makes 80 chips

Slightly adapted from The Girl Who Ate Everything

Vegan Vanilla Moscato Cupcakes with Vegan Chocolate Moscato Frosting!!

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So, I made these cupcakes for my sister’s birthday celebration Saturday night. This was my first time ever making cupcakes from scratch. Oh, and she’s vegan! Originally I was going to substitute all the dairy and non-vegan ingredients for regular cupcakes, but that was getting way too complicated and weird and giving me slight anxiety. I searched forever for a good vegan cupcake without any obscure ingredients. I found this one from Whipped Baking that received great reviews on her site. I imagine they are perfect on their own! However, since it was a special occasion, I added Moscato to the batter! This is definitely a favorite wine for all the girls in my family as well as myself and it takes the cupcakes to a whole new level!

Ingredients:
For the Vanilla Cupcakes (yields 14 standard size)
1 ¾ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3/4 cup unsweetened plain almond milk
¼ cup Moscato wine (I used Flip Flop brand)
½ cup vegetable oil
2 tablespoons vanilla extract
1 tablespoon white or apple cider vinegar
Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together almond milk, oil, moscato, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Be careful not to over mix!
Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

For the Frosting (enough for 24 cupcakes)
6 Cups Powdered sugar
1/3 cup non-dairy “butter” or spread (softened, I used Earth Balance Spread)
1/3 cup unsweetened cocoa powder
1/8 tsp salt
1/2 cup Moscato Wine (Flip Flop brand)
Strawberries or raspberries (optional)

In large bowl, beat powdered sugar, butter, cocoa, and salt with an electric hand held mixer on low speed until blended, then beat in 1/2 cup of wine. If frosting is too thick, beat in more wine a little at a time until frosting reaches desired consistency. I ended up having to add about 1/3 cups more EarthBalance to mine, but it could just be because I have an old hand-mixer… Garnish with berries.
Store leftover frosting in airtight container in the fridge.

Vanilla cupcakes adapted from Whipped Baking

Chocolate Moscato Frosting adapted from A Mom’s Rantings http://amomsrantings.com/dark-chocolate-moscato-cupcakes/”

Blueberry Muffins

Happy Cinco de Mayo! Today’s recipe is not Mexican though, it’s all-American blueberry muffins. I am so excited to visit the Farmer’s Markets soon! I had some leftover blueberries and all the ingredients on hand. After a quick search I came across this one from AllRecipes It seriously couldn’t be any easier! It took about ten minutes total to mix everything in one bowl. The results are delicious, cakey muffins that would go great with coffee or tea or any time of day. I think if I were to make them again I would substitute some of the flour with whole-wheat and omit crumb topping or just sprinkle some cinnamon and sugar on top before baking. Also note- the topping makes a lot- way more than I ended up needing!

Ingredients
For muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Crumb topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

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Here’s what mine looked like before I added the topping.

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And here they are fresh from the oven!

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup (Note: I added the wet ingredients individually rather than everything in the measuring cup). Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

For Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done. Leave in muffin tin for about 2-3 minutes, then transfer to a wire rack.

Makes 11 muffins.

PS: Next week I have two original recipes that I am so excited to share!! 🙂

Classic Tollhouse Squares

Chocolate chip cookies are pure comfort.  Who doesn’t love one (or three!) warm and fresh from the oven?For the times when I don’t feel like dropping dough by the spoonful onto cookie sheets, waiting for them to cool, and repeating this a few times, Tollhouse Squares are the perfect option.  I actually think I prefer the squares/bars to the cookie version because they are thicker and seem to stay soft longer without getting too crispy or dry.  This is a classic Nestle recipe found on the back of the Nestle Semi-Sweet Chocolate Chips bag. The only difference is I added a little more vanilla and omitted the nuts. I also used Pure Mexican Vanilla Extract which gives it a little extra. You can also try adding in some oats, toffee bits (which I’ve done and they are amazing) or using different flavor chips!

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Ingredients:

    2 1/4 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon salt

    1 cup (2 sticks) butter, softened

    3/4 cup granulated sugar

    3/4 cup packed brown sugar

    1 teaspoon vanilla extract (I probably used 1 ¾ teaspoon)

    2 large eggs

    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

    1 cup chopped nuts (optional)

Directions:

Preheat oven to 375° F. Set aside a 9 x 13inch pan, do not grease!

In a small bowl, combine flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl.  Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into prepared pan.

Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.