Banana Bread Scones with Brown Sugar Glaze

I love banana bread and I love scones so when I saw this recipe for Banana Bread Scones with Brown Sugar Glaze, I definitely had to try it. These quick bread treats have a subtle banana and cinnamon flavor and would be tasty with a cup of coffee or tea. The scones aren’t overly sweet and would be delicious with a little bit of butter and without the glaze, if you prefer. But, in my opinion, the brown sugar glaze provides a tasty sweetness that my sweet tooth is grateful for. The recipe says to use 2% or whole milk but I used skim milk and everything turned out fine. The walnuts are optional so leave them out if you like but they do give an added crunch. If you like banana bread and are willing to try something slightly different, consider these scones instead.

The ingredients:

Combine mashed bananas, milk, and yogurt in a small bowl and set aside.

In a large bowl, mix together flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry knife or fork.

Pour banana mixture into the dry ingredients and mix until combined. Be careful not to overmix.

Fold in the walnuts.

Pour dough onto a piece of wax paper and shape into a disk. Top with another piece of wax paper and freeze for 30 minutes.

Carefully remove top layer of wax paper and replace with a piece of parchment paper. Invert a baking sheet and place on top of parchment. Flip the whole thing over so that dough is on the baking sheet lined with parchment. Remove other layer of wax paper and discard. Cut or score dough into eight pieces and bake in a 400°F oven for 25-30 minutes. While scones bake, combine butter and milk in a small bowl and microwave for 30 seconds. Add in brown sugar and vanilla, stirring until sugar has disolved.

Add powdered sugar and stir to desired thickness.

Drizzle glaze over scones just before serving.

Additions: None

Omissions: None

Substitutions:

  • Fat-free milk
  • Non-fat Greek yogurt

Overall Rating: Like It

Source: the kithn

Linguine with Easy Meat Sauce

I remember when I was younger, my mom would often make spaghetti and meat sauce for dinner. She would brown the beef in an electric skillet and let the tomato sauce simmer with the meat for what seemed like forever. This recipe for Linguine with Easy Meat Sauce tastes just as good as her spaghetti dinners and can be made in a fraction of the time. Fresh linguine, which takes no time at all to cook, is topped with a meaty, tomato-y sauce, shaved parmesan cheese and chopped parsley. I used ground turkey in place of the lean beef and the recipe still tasted great. I was really looking forward to having these leftovers to take for lunch this week but after my friend and I got home from a night on the town Saturday, we ended up devouring every last bite of it. I just might have to make more!

This is one of Cooking Light Magazine’s “Superfast” recipes (dishes that can be made in 20 minutes). I’m happy to say that I was chosen as the “Superfast Fan of the Month” for December 2011! For more Superfast recipes (and to find out how you can be a Superfast fan like me), check it out here.

The ingredients:

Cook linguine according to package directions. Meanwhile, add turkey, onion, garlic, oregano, and salt to a skillet and cook over medium-high heat until turkey is thoroughly cooked.

Stir in tomato paste and cook for 1 minute.

Add in undrained diced tomatoes and bring to a boil, cooking for 1 minute. Reduce heat and cook for 3 minutes.

Top each serving with parmesan cheese and chopped parsley.

Additions: None

Omissions: None

Substitutions:

  • Ground turkey for ground beef

Overall Rating: Love It

Source: Cooking Light Magazine

Clementine Cosmo

My aunt came to my house with a crate of clementines in tow last week and as much as I love clementines, I just couldn’t eat them all.  So, I found this recipe for a Clementine Cosmo and thought I’d give it a try.  I’m a pretty big orange fan so I figured this cocktail would be to my liking.  Clementine juice is mixed with vodka, triple sec, and a spit of lime juice and shaken with ice.  This is definitely a stiff cocktail that is meant to be sipped and enjoyed slowly.  I sipped on mine last Sunday while I watched some terrible football and put up my Christmas tree.  I’m officially into the holiday spirit!  Clementines, as well as blood oranges, satsuma oranges, tangerines, and other oranges, are coming into season so take advantage of them!  So what if you get one of your daily fruit servings from a cocktail?  I won’t judge.  😉

The ingredients:

Mix the ingredients together in a shaker with ice and serve.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Food Network

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