Monthly Archives: December 2010
These scones were perfect, with one minimal flaw — everyone agreed that they didn’t taste much like butterscotch. I used organic brown sugar, so maybe that could have been the cause? Regardless, they were still delicious and had such a great texture…. and they were SO easy.
Butterscotch Scones – Nick Malgieri, The Modern Baker
Makes 12 large scones
- 3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
- 1/2 cup dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold salted butter, cut into 12 pieces
- 2 large eggs
- 3/4 cup heavy whipping cream, light cream, or half-and-half
1 cookie sheet or jelly-roll pan lined with parchment or foil
- Set a rack in the middle level of the oven and preheat to 400 degrees fahrenheit.
- Combine the dry ingredients in the bowl of a food processor. Pulse several times to mix.
- Add the butter and pulse until the mixture is thoroughly incorporated and the mixture is mealy, 10 to 12 times.
- Whisk the eggs and cream together and add them. Pulse several times to mix, but not until the mixture forms a ball.
- Invert the bowl onto a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing.
- Use a bench scraper or a knife to divide the dough into 3 equal pieces. Pat each piece of dough into a disk about 5 inches in diameter. Use a floured bench scraper or a knife to cut each disk into 4 wedges.
- Arrange the scones on the prepared pan, keeping them about 1 1/2 inches apart all around. Bake the scones until they are well risen, firm to the touch, and a deep golden color, about 15 minutes.
- Arrange the scones on a platter to serve. If possible, serve them immediately after they are baked.
In terms of food, the holiday season is all about indulgences. From Thanksgiving to Christmas, people give themselves a little bit too much leeway, always resulting in severe and drastic new year’s resolutions. This year, why not indulge on something that won’t leave you with that immediate pang of guilt? These homemade peanut butter cups are vegan and made with only naturally occurring sugars. And, better yet, they’re SO much more delicious than their store-bought counterpart.
Chocolate Peanut Butter Cups – Alicia Silverstone, The Kind Diet
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup [low sugar] graham cracker crumbs or 10 graham cracker squares (I used Mi-Del graham crackers, which only use honey and molasses as sweeteners)
1/4 cup maple sugar or other granulated sweetener (I used maple sugar)
1 cup grain-sweetened, nondairy chocolate or carob chips (I used Sunspire grain-sweetened chocolate chips)
1/4 cup soy, rice, or nut milk (I used unsweetened almond milk)
1/4 cup chopped pecans, almonds, or peanuts (I used chopped peanuts)
1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.