Thursday, February 13, 2014

Lemon Poppyseed Scones

Quick post...I am back into the full force of things with school and I haven't had a chance to do much baking.   School is going well....actually, school is fantastic!!!  I love my mentor, I love all of my teachers, I love lab time where we work on projects and learn hands-on!  I can't even describe how wonderful this program is and how lucky I am to experience it.  My classmates are all wonderful and like a second family to me....I love my peacocks!  (Yes, that is what we are...we are peacocks!  Each class picks a mascot and ours is the peacock!)  These lovely scones were baked for my peacock classmates and they were all gone, so I assume that means they were good.  I used a recipe from Bon Appetit but increased the lemon zest and can never have too much lemon!  :)

Lemon Poppyseed Scones (mini) adapted from Bon Appetit

3 cups all-purpose flour
1 cup sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1 tablespoon lemon zest
1 teaspoon salt
10 tablespoons butter, chilled and cut into small pieces
1 large egg
1/4 cup fresh lemon juice
1/3 cup cream or half and half

1/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest


Preheat oven to 375°F.  Line a baking sheet with parchment paper.

In the large bowl of a food processor, mix together the dry ingredients (flour, sugar, poppy seeds, baking powder, lemon zest, and salt), pulsing a few times until combined.  Add butter and pulse until mixture resembles coarse crumbs.  Whisk egg and lemon juice together in a small bowl, then add to the food processor.  Pulse until moist clumps form.  Add the cream, and pulse just until the dough comes together.

Using floured hands, gather the dough into a ball and flatten into a 4x4-inch square on the parchment paper-lined baking sheet.  Cut the square into three even rows and three even columns, forming 9 smaller squares.
Cut each square in half diagonally to form two triangles, making a total of 18 triangles. 

Spread the triangles evenly across the baking sheet, and bake in the preheated oven until scones are golden brown, about 20 minutes.  Transfer to a wire rack to cool.

To make the lemon glaze, whisk together the powdered sugar, zest, and lemon juice until a pourable glaze forms.  Once scones have cooled, use a spoon to drizzle icing over the scones (or transfer the icing to a ziplock bag, snip off the corner, and squeeze out).  


Friday, February 7, 2014

Banana Nut Bread (and maybe a little procrastinating too)

Do you ever have one of those days? Oh wait....I need to tell you what type of day it is.  I have a list a mile long of things to do!  No really....I'm not really is a mile long.  Ok....I'm exagerating a little bit....but it feels like it's a mile long.  I have work stuff, school stuff, house cleaning stuff, more work stuff, tax stuff, and stuff to do for the kids.

I have so much stuff to do and do you know what I'm doing???  Um really?  I thought it was kind of obvious....I'm talking to you guys!

I got up early to walk the dog and start working.  Walked the dog....check one thing off the list.  But wait....I'm kind of hungry and there's these bananas getting black on the counter....banana bread.  Gotta make banana bread.  Ok...check....banana bread done.  Now I really should work but the banana bread was super tasty, so maybe I should take a picture of it.  Picture taken...check.  NOW I really should work.....but I feel like I should share with the world that my banana bread is pretty and super tasty.

That leaves us here....right now....with me blogging....when I really should be working and organzing my taxes and doing homework.  Soooooo.....I guess I should go.  Sorry this is such a short post but I think I have procrastinated long enough.  Anyways...what more can I say?  Banana bread is yummy, it's super easy to make and it's perfect when it's kind of a drizzly chilly morning.  It's also super good for giving you something to do when you don't want to do the things you really should be doing.

Ok people...don't be like me....go out there and get your stuff done!  (oh, and HAPPY FRIDAY!)

BANANA NUT BREAD via Joy of Cooking

1 1/3 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
5 1/3 tablespoons butter, room temperature
2/3 cup sugar
1 teaspoon vanilla
2 large eggs
1 cup mashed very ripe bananas (about 3)
1/2 cup coarsely chopped walnuts or pecans

Preheat oven to 350 F.

Whisk together flour, salt, baking soda, and baking powder in a medium sized bowl and set aside.

In a mixer, beat butter and sugar on high speed until lightened in color and texture, about 2-3 minutes.  Beat in the flour mixture until blended and the consistency of brown sugar.  Add the vanilla and the eggs and beat until thoroughly mixed in.  Fold in bananas and nuts.

Scrape batter into an 8 1/2 x 4 1/2 inch loaf pan that has been sprayed with baking spray.  Bake until toothpick inserted in the center comes out clean, 50-60 minutes.

Let cool on rack then unmold from pan.