Tag Archives: bread

Blueberry-Basil Scones

As much as I would love to cook for my blog full-time, I have to go to work each day, often work long hours, and many times eat lunch at my desk. I used to be able to skip breakfast but I just can’t do that anymore so I do my best to eat something healthy. I have to muster up every ounce of self-control not to run to the Dunkin’ Donuts for egg and cheese on a fattening bagel. I rarely bring in cereal because I don’t want to have to worry about running out to buy milk and I think it’s a pain to bring in egg whites to cook in the microwave. Despite the fact that my office building provides a two-story cafeteria for employees with stunning views of Philadelphia, I rarely go up there because I don’t trust myself to get something healthy with all of the other buttery, cheesy options available (I could eat the walnut-raisin cream cheese by the spoonful!). Generally, I grab a packet of oatmeal from home but every once in a while, I love to make muffins or scones to store in the freezer which are easy to grab as I’m running out the door.

Blueberries are ridiculously delicious right now so I keep buying packages of them each time I’m at the store or produce market. Wanting something a little more interesting than plain old blueberry scones, I decided to use up the last of some of my basil and make Blueberry-Basil Scones. It may sound like an odd combination but they are both fresh, vibrant flavors that just so happen to complement one another. These scones also have a bit of lemon zest as well, adding to the brightness of these scones. Eat these toasted with a little bit of butter or jam or just eat them plain and enjoy how the blueberries pop so perfectly in every bite.

Blueberry-Basil Scones (makes 8 scones)

Adapted from Martha Stewart’s Blueberry Scones

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 3 tablespoons sugar or Splenda
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 1/2 cups fresh blueberries, picked over and rinsed
  • 1/4 cup basil, chopped
  • 1 teaspoon lemon zest, grated
  • 1/3 cup 1% reduced-fat milk
  • 2 large eggs, lightly beaten

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside. In a large bowl, combines flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into the flour mixture until incorporated. Stir in blueberries, basil and lemon zest. In a small bowl or measuring cup, whisk together milk, vanilla and eggs. Make a well in the center of the dry ingredients and pour in the milk mixture. Carefully combine the mixture with a fork just until dough comes together. Turn dough out onto a lightly floured surface, and carefully knead a few times (do not overknead). Shape dough into an 8-inch circle and place on the baking sheet. Cut dough into 8 wedges, cutting into, but not through, the dough. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool. Optional: Brush 2 teaspoons of additional milk over surface of dough and sprinkle with 2 teaspoons of additional sugar before baking.

The ingredients:

In a large bowl, combines flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into the flour mixture until incorporated.

Stir in blueberries, basil and lemon zest.

In a small bowl or measuring cup, whisk together milk, vanilla and eggs. Make a well in the center of the dry ingredients and pour in the milk mixture. Carefully combine the mixture with a fork just until dough comes together.

Turn dough out onto a lightly floured surface, and carefully knead a few times (do not overknead). Shape dough into an 8-inch circle and place on the baking sheet. Cut dough into 8 wedges, cutting into, but not through, the dough.

Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

Sour Cream Coffee Cake Muffins

Mmm…coffee cake.  Whenever I hear the words “coffee cake”, see coffee cake, smell coffee cake, or anything with any sort of brown sugar-cinnamon crumbly topping, my mouth waters incredibly.  I’m one of those people that loves chocolate but sugary-cinnamony goodness is a very close second.  Coffee cake was a common dessert we had growing up because we always seemed to have the ingredients on hand and even now, sometimes I find myself wanting to make it.  Since I’m counting calories, I love these Sour Cream Coffee Cake Muffins  because they give me the coffee cake flavor I crave while being portion controlled.  The sour cream in these muffins help make them light and cakey and the topping is warm, nutty, and crunchy.  I left off the icing drizzle to save some calories but I’m sure it only makes these even more decadent.  These muffins would be perfect for Easter morning with a cup of coffee.  How appropriate! 

The ingredients:

Combine the brown sugar, pecans, and cinnamon in a small bowl and set aside.

In a large bowl, mix the butter and sugar together with an electric mixer.  When combined, add in the egg substitute and beat together.  Then add in the sour cream, water, and vanilla.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.  Make a well in center of mixture and add sour cream mixture.  Stir just until combined.

Spoon 3 tablespoons of the brown sugar mixture into a small bowl and set aside.  Fold the remaining mixture into the batter 4 times.

 

Spoon batter into a muffin tin filled with cupcake liner sprayed with non-stick spray.  Sprinkle remaining brown sugar mixture over the top of the batter.  Bake in a 400°F oven for 25 minutes.

Additions:  None

Omissions:

  • Powdered sugar
  • Orange

Substitutions:

  • Whole-wheat flour

Overall Rating:  Love It

Source:  Cooking Light Magazine

Brown Soda Bread

It’s hard to believe that it’s the middle of March already. March Madness starts tomorrow and this weekend is St. Patrick’s Day already. Although my friends and I are usually on a flight to Vegas right about now, this year we are heading to sunny Clearwater, Florida. I’m definitely in need of a little vacay and my ghostly white legs could use a few hours in the Florida sun. I’ll be in Florida for St. Patty’s Day so to get myself in the mood, I decide to make a couple of good ol’ Irish recipes this week, like this one for Brown Soda Bread.

I don’t think I’ve ever had brown soda bread before (also known as Irish Soda Bread) but I’m a fan of the nutritional value of steel-cut oats which are included here. The oats provide a slight nuttiness and depth to this bread which is also filled with whole wheat flour and wheat germ making this a good source of fiber. I hear that some brown soda breads also have raisins which I think would be delicious in here. This was a super-easy bread to prepare and it puffs up in the oven fantastically, making you forget that there is no yeast in it. I like this bread best toasted with a small pat of light butter but I bet it’s even better with a little bit of Irish butter or fruity jam. If you want to have some fresh bread in the house but don’t want to spend hours kneading and rising dough, please give this bread a try. In a little over an hour, your house will be filled with the warm smell of bread.

Stay tuned tomorrow for another Irish recipe!

The ingredients:

Combine the whole wheat flour, white flour, steel-cut oats, wheat germ, brown sugar, baking soda, baking powder and salt in a large bowl.

In a small bowl or measuring cup, combine buttermilk and egg and add to the dry ingredients, mixing until just combined.

Pour batter in a loaf pan coated with parchment paper and non-stick spray. Bake in a 325°F oven for 1 hour and 5 minutes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

1 4 5 6 10
%d bloggers like this: