Blackberry Scones with Lemon Glaze

I love scones. But really, I love anything made with flour or sugar. But throw in some delicious berries and a hint of lemon, and I am a goner. Sometimes scone dough can be tricky to work with so I loved the new method introduced in this recipe - pat the dough into a round cake pan and freeze! Then you can easily cut the scones and they bake up beautifully. I can't wait to try this method with other scone recipes, especially other berry ones.

Ok, to start, just line a 8 or 9 inch cake pan with plastic wrap and fill with the blackberries.

Then, use a food processor to pulse flour, salt, baking powder, baking soda and sugar and lemon zest.

Add in cold butter

and pulse until mix resembles course sand. In a measuring cup, mix milk yogurt together. Add to the food processor

and pulse until it just forms a ball, adding a little more milk only if necessary. Dough should be heavy and thick. Don't over work.

Spread the dough over the blackberries and press down gently, into all the corners.

Cover with plastic wrap and place in the freezer for at least four hours.

Remove from freezer, remove saran, and invert onto cutting board.

Let it sit 15-20 minutes or longer until thawed enough to cut. Then cut into 8 equal size pie shape wedges.

Place on a parchment lined baking sheet, (I always use my silpat!)

and bake at 400 for 20-22 minutes, until golden brown.

To make the glaze, stir sugar into lemon juice in a small saucepan

over low heat until dissolved. Drizzle over warm scones.

One year ago: Cinnamon Roll Coffeecake
Two years ago: Portobello Pesto Pizza
Three years ago: Mediterranean Shrimp and Pasta
Four years ago: Pear Cake with Pine Nuts
Five years ago: Stromboli

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Blackberry Scones with Lemon Glaze

Scones:
2 1/2 cups flour
1 1/2 cups fresh or frozen Blackberries
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup cold butter, cut into pieces
1 6 oz. container plain or vanilla yogurt
1/3 C milk
zest of one lemon

Glaze:
1/4 cup Fresh Lemon Juice
1 cup powdered Sugar

Line a 8 or 9 inch cake pan with plastic wrap and fill with blackberries.

In a food processor, pulse flour, salt, baking powder, baking soda and sugar and lemon zest. Pulse in cold butter until mix resembles course sand. In a measuring cup, mix milk yogurt together. Add to the food processor and pulse until it just forms a ball, adding a little more milk only if necessary. Dough should be heavy and thick. Don't over work.

Spread the dough over the blackberries and press down gently, into all the corners. Cover with plastic wrap and place in the freezer for at least four hours.

Remove from freezer, remove saran, and invert onto cutting board. Let sit 15-20 minutes or longer until thawed enough to cut. Cut into 8 equal size pie shape wedges. Place on a parchment lined baking sheet, and bake at 400 for 20-22 minutes, until golden brown.

To make the glaze, stir sugar into lemon juice in a small saucepan over low heat until dissolved. Drizzle over warm scones.

Recipe Source: Adapted from Feasting at Home

Glazed Donut Muffins

These muffins are called glazed donuts muffins because, well, that's what they taste like. You'll think you're eating a lovely nutmeg-spiked cake donut with a tasty glaze, but you're really eating a muffin. And it's baked, not fried, so there's no guilt involved. Just deliciousness. You can probably whip these up just as you preheat the oven, so delight the dear ones in your life today, and make these muffins!

In a large bowl, beat the butter, vegetable oil, sugar and brown sugar until smooth. Beat in eggs,

one at a time. With the mixer on low speed, add in baking powder, baking soda, nutmeg,

cinnamon, salt and vanilla

until just combined. Stir the flour into the butter mixture alternately with the milk,

beginning and ending with the flour and mixing until just combined.

Spoon batter into paper-lined muffin cups.

Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes. Cool muffins in muffin tin for 5 minutes,

then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, in a medium bowl mix together the melted butter, powdered sugar,

vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze

and allow the glaze to harden.

Muffins are best eaten within one day, but you will probably eat them within one hour...

One year ago: Asian Asparagus
Two years ago: Lemon Poppyseed Pancakes
Three years ago: Blender Bread
Four years ago: Balsamic Chicken with Spring Vegetables
Five years ago: Chicken and Pasta with Peppery Cream Sauce

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Glazed Donut Muffins

Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla
2 2/3 cups flour
1 cup milk

Glaze:
3 Tbsp. butter, melted
1 cup powdered sugar
3/4 tsp. vanilla
2 Tbsp. hot water

In a large bowl, beat the butter, vegetable oil, sugar and brown sugar until smooth. Beat in eggs, one at a time. With the mixer on low speed, add in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined.

Spoon batter into paper-lined muffin cups. Bake at 425 until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, in a medium bowl mix together the melted butter, powdered sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Muffins are best eaten within one day.

Recipe Source: Sweet Pea's Kitchen

Chocolate-Dipped Coconut Macaroons

Chocolate-dipped Coconut Macaroons are one of my favorite treats to buy in a bakery. So when I saw them featured on Lick The Spoon, my assignment for this month's Secret Recipe Club, I knew I would have to try my hand and making them. And since Easter was coming up, it seemed like the perfect opportunity for a new treat! These are so easy to put together and so delicious! You don't need a holiday for an excuse, make these yummy treats today.

Mix coconut, sugar,

flour

and salt in a large bowl. Beat egg whites until soft peaks, the add the vanilla.

Fold gently into the coconut mixture.

Form 20-24 roughly formed but firmly packed balls of mixture and place onto parchment-paper lined cookie sheets. Bake at 350 for 15-18 minutes until the edges begin to turn golden.

Place the chocolate in a microwave safe bowl and heat on 50% power for 45 seconds. Stir, and heat again in 30 second intervals until nearly melted. Stir until smooth.

When cookies have cooled, dip the bottoms in melted chocolate

and place on parchment paper (chocolate side up) until cooled.

Enjoy!

One year ago: Scallop Risotto
Two years ago: Crockpot Carnitas
Three years ago: Lemon Poppyseed Muffins
Four years ago: Carrot Souffle
Five years ago: Carrot Cake

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Chocolate Dipped Coconut Macaroons

7 ounces coconut flakes
1/3 cup sugar
3 Tbsp. flour
small pinch salt
2 egg whites
1/2 tsp. vanilla
4 ounces semisweet chocolate

Mix coconut, sugar, flour and salt in a large bowl. Beat egg whites until soft peaks, the add them to the coconut mixture with vanilla, and stir until well combined. Form 20-24 roughly formed but firmly packed balls of mixture and place onto parchment-paper lined cookie sheets. Bake at 350 for 15-18 minutes until the edges begin to turn golden.

Place the chocolate in a microwave safe bowl and heat on 50% power for 45 seconds. Stir, and heat again in 30 second intervals until nearly melted. Stir until smooth.

When cookies have cooled, dip the bottoms in melted chocolate and place on parchment paper (chocolate side up) until cooled. Store in an airtight container.

An InLinkz Link-up

Oreo Rice Krispie Treats

I love different varieties of rice krispie bars - I can't even name a favorite (kind of like the varieties of banana bread!) - I love the cinnamon ones, the caramel ones, and now I love these too. I've had this recipe pinned for some time, and when this month's Improv Challenge was announced, I knew this would be the perfect entry. This month features dishes on the theme "Ebony and Ivory." Sing with me, now. We've got it covered here not only with oreos, but with marshmallows and white chocolate drizzle. I dare you to eat just one.

Start by placing the Oreos in a ziplock bag and chop them using a rolling pin or soup can. You want the Oreos to be a variety of sizes from chunky to finely crushed, so it's best to use this method and not a food processor.

Then, in a large Dutch oven, melt the butter over medium heat. Add marshmallows,

and cook, stirring constantly, until they melt together. Pour cereal

and chopped cookies

into the melted marshmallows mix well. Spread the mixture into a greased 9×13 pan.

Place the white chocolate chips in a bowl and microwave, using 50% power, for 45 seconds. Stir, then repeat once to melt the chips. Stir until smooth;

drizzle over the rice krispie treats.

Allow the bars to set, then cut.

One year ago: Sassy Pot Roast
Two years ago: Peanut Butter and Jelly Crepes
Three years ago: Cherry Coffeecake
Four years ago: Shrimp Melts
Five years ago: Breakfast Couscous

Find more great stuff at Full Plate Thursday, Showcase Your Talent.

Oreo Rice Krispie Treats

6 cups Rice Krispie Cereal
20 Regular Oreos
5 cups mini marshmallows
4 Tbsp. butter
1 cup white chocolate chips

Place the cookies in a ziplock bag and chop the cookies using a rolling pin or soup can. You want the Oreos to be a variety of sizes from chunky to finely crushed, so it's best to use this method and not a food processor.

In a large Dutch oven, melt butter over medium heat. Add marshmallows, and cook, stirring constantly, until they melt together.

Pour cereal and chopped cookies into the melted marshmallows mix well. Spread mixture into a greased 9×13 pan.

Place the white chocolate chips in a bowl and microwave, using 50% power, for 45 seconds. Stir, then repeat once to melt the chips. Stir until smooth; drizzle over the rice krispie treats. Allow the bars to set, then cut.

Recipe Source: Adapted from Chef in Training

An InLinkz Link-up

Chewy Coconut Chocolate Chip Bars

I first made these bars about four years ago, and I don't know why I didn't post them then. I owe all of you readers a big apology, because that's four years that you haven't been able to make these absolutely delicious bars. Make up for it by making these right away - these are a scrumptious blondie-like bars that are chock full of coconut and chocolate chips. I added almond extract to make these even more special. I hope you love them as much as I do.

Place the shortening, brown sugar, eggs, vanilla

and almond extract

in a large mixing bowl and cream together. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips

and coconut.

Spread the mixture evenly in a greased 9x13 pan.

Bake for 25 minutes.

Let cool on a wire rack before cutting into bars.

One year ago: Carmelized Brussels Sprouts in Garlic Butter
Two years ago: Fruity Coconut Cake Roll
Three years ago: Cashew Rice Pilaf
Four years ago: Chocolate Raisin Cake
Five years ago: White Chocolate Macadamia Nut Cookies

Find more great stuff at Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Talented Tuesday, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, Hearth and Soul, What's Cooking, Cast Party, What's Cooking #2.

Chewy Coconut Chocolate Chip Bars

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
2/3 cup shortening
2 cups brown sugar
1 tsp. vanilla
1 tsp. almond extract
3 eggs
1 cup chocolate chips (I like using mini, but regular works well too)
1 cup shredded coconut

In a large mixing bowl, cream the shortening, brown sugar, eggs, vanilla and almond extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips and coconut. Spread the mixture evenly in a greased 9x13 pan.
Bake at 350 for 25 minutes. Let cool on a wire rack before cutting into bars.

Recipe Source: Adapted from AllRecipes

Fresh Strawberry Muffins

I am trying to invoke spring in as many ways as possible. One way is by cooking and baking with strawberries! These delicious muffins are chock full of these spring berries and are topped with a lovely crunchy cinnamon sugar mixture. These were a hit at a recent breakfast meeting, and I'm sure they'll be received with raving reviews at your house, too.

In a large mixing bowl, cream butter, sour cream

and sugar. Add egg

and vanilla and blend well. In another bowl, stir together flour, baking powder and salt. Mix in flour mixture and milk

alternately. Stir in strawberries by hand.

Spoon into paper-lined or greased muffin cups.

In a small bowl, combine the cinnamon and sugar. Sprinkle evenly over each muffin.

Bake at 400 degrees for 20 minutes or until a toothpick inserted comes out clean.

Cool on a wire rack.

Although strawberry muffins won't melt the snow, they will help you feel more spring-like!

One year ago: Lemon Raspberry Pie
Two years ago: Ham and Snap Pea Risotto
Three years ago: Greek Chicken Pasta
Four years ago: Pesto Pasta Salad with Peas
Five years ago: Sloppy Joes

Find more great stuff at Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Friday Flash, Friday Frenzy.

Fresh Strawberry Muffins

1/4 cup butter, softened
1/3 cup sour cream (regular or light)
3/4 cup sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
1 1/2 cups fresh strawberries, diced

Topping:
2 Tbsp. sugar
1/2 tsp. cinnamon

In a large mixing bowl, cream butter, sour cream and sugar. Add egg and vanilla and blend well. In another bowl, stir together flour, baking powder and salt. Mix in flour mixture and milk alternately. Stir in strawberries by hand. Spoon into paper-lined or greased muffin cups.

In a small bowl, combine the cinnamon and sugar. Sprinkle evenly over each muffin.

Bake at 400 degrees for 20 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. Muffins keep at room temperature for two days, but are best eaten within one day.

Recipe Source: Adapted from Pigtails and Parsley