Lime Scones with Orange Icing.

Lime scones with a hint of orange icing… love that citrus flavor!

Lime Scones with Orange Icing

Hello, three day weekend!! I am so ready for a long weekend. I don’t get too many days off during the year, especially the first part of the year. So I always look forward to Memorial Day for a little break. I love this time of year when everything is coming back to life. After the winter months I am loving the colors that the warm weather brings.

Another thing that I love is mixing citrus flavors. I made these scones with lime juice and zest, but decided to use orange zest and juice in the icing. I really enjoyed how you could taste the lime in the scones along with the orange in the icing.

Lime Scones with Orange Icing

It seems that I cannot get enough of making scones. I really enjoy trying new flavors and combining different flavors together.  Sometimes I wonder if I will run out of ideas for new scone recipes. Hopefully that day never comes. I don’t know what it is, but I can’t get enough of making them and as long as my family doesn’t start complaining I think I will be okay.

Can I tell you something? I have never eaten a store bought scone. So I am not sure where my obsession started, probably seeing scones on someones blog or cookbook. I have made so many different kinds that I don’t even remember what kind I made first or if they turned out well.

All I know is that I love scones. And these lime scones are for sure a winner. I hope that you will give them a try.

Lime Scones with Orange Icing

Lime Scones with Orange Icing.
 
Author:
Ingredients
  • Scones-
  • 3 cups flour
  • ½ cup butter
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon lime zest
  • 2 teaspoons lime juice
  • 2 eggs
  • ½ cup heavy cream
  • Icing-
  • 1½ cup powder sugar
  • 1 teaspoon orange juice
  • 2 to 3 tablespoons orange juice
Instructions
  1. Scones - In a large bowl combine the butter and flour, cut the butter in with a pastry cutter or fork until coarse crumbs are formed. Add the baking powder, baking soda, sugar, salt, and lime zest and combine work in. In a small bowl add the eggs, cream, and lime juice combine and add to the flour mixture.
  2. Mixing with your hands combine the ingredients until the mixture comes together and forms a ball.
  3. On a floured surface, place the dough and knead a few time. Shape into a 8-inch circle. Take a pizza cutter and cut into 8 wedges. Place on a light greased baking sheet and place into a preheated oven that has been preheated to 375 degrees F. Bake for 15 to 18 minutes or until the edges of the scones are lightly browned.
  4. Remove from oven and cool completely.
  5. Icing - Add powder sugar and orange zest into a small bowl. Gradually add the orange juice until you have right consistency. Beat until smooth. Drizzle over cooled scones.

 

Lime Scones with Orange Icing

 

Raspberry Focaccia

Focaccia topped with raspberries to give it a bit of sweetness and nice color.

Raspberry Focaccia

You know that I love my bread. Just look around my blog and you will find all kinds of bread recipes. My daughter had given me a cookbook maybe a couple of years ago. It’s all about baking; it has some great bread recipes.

I found a recipe for focaccia, boy I wasn’t even sure how to pronounce the name. Sometimes I think that I have lived under a rock or something. Since I started my blogging I have learned about so many new spices, recipes, types of food…

Raspberry Focaccia

The focaccia looked wonderful in this cookbook, it was topped with basil, cherry tomatoes, and pancetta. But to tell the truth I am not quite sure if my family is quite ready for this type of bread, I thought I should ease them into something like this. So I turned to the web to see if there were any sweet versions of the focaccia and yes I did find some.

Raspberry Focaccia

I thought my first attempt should be with berries on top of my focaccia. The first time I made it I used strawberries, it was yummy. But I did not spread the dough out as much as I should have and it was a thicker bread. When my daughter who has actually eaten focaccia before informed me that it is supposed to be more of a flat bread, so I went back to the drawing board and made it again.

This time I made it with raspberries and I brushed it with an egg white, honey, and butter mixture before baking it.  The bread turned out soft and the berries with the sweetened egg wash gave a hint of sweetness. I think I got it right this time.

Raspberry Focaccia

Raspberry Focaccia
 
Author:
Ingredients
  • Bread-
  • 3 to 3½ cups flour
  • 2¼ teaspoon dry yeast or 1 packet
  • 3 tablespoon brown sugar
  • 1 teaspoon salt
  • 1½ teaspoon cinnamon
  • 2 tablespoons olive oil
  • 1¼ cup water
  • 2 cups Raspberries (tossed with 1 tablespoon sugar)
  • Egg Wash-
  • 1 egg white
  • 1 tablespoon melted butter
  • 1 tablespoon honey
Instructions
  1. To a large bowl add the yeast, water, and brown sugar. Let it proof for about 10 minutes. Add the oil and mix in to the water mixture. Once the oil is added you will add 1 cup flour, salt, cinnamon and stir until this is combined. Gradually add the rest of the flour, kneading the dough as you add the flour until you have smooth and elastic dough. Grease the bottom of the bowl and turn once to coat both sides. Cover and set in a warm place for about an hour or until the dough is doubled in size.
  2. Just before the dough is ready to be placed on the baking sheet take the raspberries and toss them with a tablespoon of sugar. Make sure that they are rinsed and dried before tossing them with the sugar.
  3. To make the egg wash. Add the egg white to a medium bowl and whisk until starting to get frothy, add the melted butter and honey and whisk until they are mixed in.
  4. Once the dough is doubled in sized, place the dough into a greased baking dish (I used a jelly roll pan an 11 x 15) Pat the dough out so it covers the whole pan. Make indentations with your fingers. Place the berries over the top of the bread, I add them to where the indentations were. The brush it generously with the egg wash.
  5. Bake it in an oven that has been preheated to 400 degrees F for 15 minutes or until the edges of the bread are turning brown.

 

Raspberry Focaccia

 

Chocolate Chip Granola Topped Muffins

Chocolate chip muffins with a granola topping…yum!

Chocolate chip granola topped muffins

 

Life has been busy.  Celebrations right and left. We celebrated our youngest son’s birthday this past weekend. He turned 22 years old. I can’t believe how my life is passing before my eyes. As I have mentioned I love these celebrations.

With our new grandson we will have another birthday to celebrate in the springtime. As the family grows I am not quite sure how we will find time to fit all the celebrations into our lives. Oh, I am sure we will find away to do that.

Chocolate chip granola topped muffins

For now I need to talk about these chocolate chip granola topped muffins. As you may know I love my chocolate and these chocolate chip muffins  fit the bill when it comes to one of chocolate cravings. But I wanted to up it a bit with the granola topping. Another one of my loves… granola with the oats, brown sugar, nuts, a touch of cinnamon.

Yes, the granola really made these muffins over the top for me. I love the combination of the granola and the chocolate, also the little sweetness that the granola brought was a plus. I really can’t think of a better way to start your day them with a chocolate chip granola topped muffin or maybe a midday snack.

Chocolate chip granola topped muffins

 

Chocolate Chip Granola Topped Muffins
 
Author:
Ingredients
  • Granola-
  • 2 tablespoons melted butter
  • ¼ cup brown sugar
  • ¼ cup old fashion oats
  • ¼ cup chopped nuts (I used pecans)
  • ¼ teaspoon cinnamon
  • Muffins-
  • 2 cups flour
  • ¾ cups sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ cup chocolate chips
  • ½ cup melted butter cooled
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoons vanilla
Instructions
  1. Granola - In a medium bowl add the brown sugar, oats, chopped nuts, and cinnamon mix together. Add the melted butter to the dry ingredients and mix well. Set aside.
  2. Muffins - Preheat oven to 375 degrees F. Sift together the flour, sugar, baking soda, and salt. To this mixture mix in the chocolate chips. In another bowl mix the ½ cup melted butter, milk, eggs, and vanilla. Pour the milk mixture into the dry mixture and mix just until blended. Line muffin tins with paper cups and fill about ¾ of the cup. Top with the granola mixture and with fingers press the granola lightly into the dough. Bake for 17 to 19 minutes until the muffins are lightly brown. Place on cooling racks for 2 or 3 minutes and remove the muffins from tins and set on cooling racks and cool completely.

 

Chocolate chip granola topped muffins

Spiced Cookies

Spiced cookies, spiced up with cinnamon and cardamom.

Spiced Cookies

Did you notice my absence on Wednesday? Yeah, I didn’t post a new recipe on Wednesday. I came home from work and my internet was not working… ugh!!! Don’t you just hate that when that happens? It took until Thursday to have the internet up and running. So I decided to post only two recipes this week.

It is amazing how our lives revolve around our computer and the internet. What did we do before all these computers and internet?  But I am happy that it is back up and running… I am ready with a new recipe.

Spiced Cookies

I love to have cookies in the house. I usually make a few batches at a time and freeze a bunch of them. My guys like to take a couple of cookies to work with them for their lunch. They have their favorites that I make all the time, chocolate chips is probably at the top of their list. But of late I wanted something different.

I wanted to make cookies with cinnamon and some cardamom. I love the flavor of cardamom, but have not tried it in cookies yet. If you read my blog often you will probably know that it was just recently that I found this spice. I am hoping it try in many different recipes.

Spiced Cookies

This cookie is somewhat of a spin off on a sugar cookie. But I decided instead of putting the cardamom in the dough of the cookie I decided to top it with a bit of sugar. I dipped the cookie in water before dipping them in the cardamom and sugar mixture, it crystallizes the sugar and give the top of the cookie a nice finish.

They cookies have a nice texture and sweetness about them and I love the spiciness that the cinnamon and cardamom bring to them.

Spiced Cookies

Spiced Cookies
 
Author:
Ingredients
  • 1 cup shortening ( I used ½ cup butter and ½ cup shortening)
  • ⅔ cup brown sugar
  • ⅔ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2¾ cup flour
  • 1 teaspoon soda
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • Topping -
  • 2 tablespoon sugar
  • ¼ teaspoon cardamom
  • Water
Instructions
  1. Preheat oven to 375 degree F. Lightly grease baking sheets.
  2. In a medium bowl cream the shortening and sugar until well blended. Add the eggs and mix until they are mixed well. Mix in the vanilla.
  3. Sift together the flour, soda, salt, cream of tartar, and cinnamon. Add the flour mixture to the butter mixture, mix well.
  4. Add water to a bowl (doesn't matter how much because you will only be dipping the top of the cookie into the water). In another bowl combine the sugar and cardamom
  5. Roll into small balls, dip the top of the cookie into the water, then into the sugar and cardamom mixture. Place cookies in the preheat oven and bake for 10 to 12 or until the edges start turning a light brown.
  6. Remove from the oven and place on a cooling rack until the cookies start to cool down. Remove the cookies from the baking sheet and place on the cooling rack and cool completely.

 

Spiced Cookies

Shortcake with Orange Zested Strawberries

Shortcake with orange zested strawberries.. the citrus flavor brings this strawberry shortcake to a new level.

strawberry shortcake

I hope all the moms out there had a wonderful Mother’s Day yesterday. My day was on the quiet side for the most part, but it was a lovely day. I went to visit my mom in the evening. I knew that some of my siblings would be gathering at my mom’s house, so I decided to bring some dessert.

I decided to go with a non-chocolate dessert. Can you believe it? A day before I had purchased some strawberries and I couldn’t think of a better way to use them, then to make shortcake. Sweet berries with sweetened whipped cream to top a moist cake… so yummy.

strawberry shortcake

I decided to add a little orange zest and juice from an orange. The orange zest and juice gave the berries a hint of citrus flavor that was wonderful. A simple dessert that was a hit with everyone gathered at my mom’s house.

strawberry shortcake

Shortcake with Orange Zested Strawberries
 
Author:
Ingredients
  • Sponge Shortcake-
  • 2 eggs
  • 1 cup sugar
  • 1 cup sifted all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • ½ cup hot milk
  • 1 teaspoon vanilla
  • Strawberries-
  • 1 pound strawberries
  • Zest from one orange
  • 2 tablespoons orange juice
  • Sugar to taste
Instructions
  1. Prepare cake- Beat the eggs using an electric mixer on high speed, until lemon colored about 3 minutes. Gradually add the sugar beating on medium speed for 5 additional minutes. Sift together the flour, baking powder, and salt. Add to the egg mixture, using a spatula fold in by hand.Heat the milk until hot, but do not bring to a boil, add the butter. Stir the milk mixture into the batter, add the vanilla and mix until well blended. Pour into a greased and floured 8 by 8 by 2-inch baking pan. Place in a oven that has been preheated to 350 degree F. Bake for 23 to 27 minutes or until the cake is a golden brown and bounces bake when center is touched. Cool completely.
  2. Strawberries- Wash strawberries. Slice strawberries and place in a bowl. Add the zest from one orange and 2 tablespoons of freshly squeezed orange juice, mix. Add sugar to taste. Cover and place in the refrigerator for about an hour.
  3. To assemble- Cut piece of cake in half, place the bottom piece of cake on plate, top with orange zested strawberries, and place the other piece of cake on top. Top with additional berries and then sweetened whipped cream. Serve
Notes
Sponge shortcake - Source: Better Homes and Gardens

 

strawberry shortcake