Monday, July 28, 2014

Blueberry Cream Cheese and Oats Scones

I loved these blueberry scones that I made for Sunday breakfast.

We had my father-in-law staying with us the last couple of weeks. He actually left yesterday to go to visit his daughter in Chicago. I know I have said this before, but I feel blessed to have this man in my life.

While he stayed with us our kids popped in to see him several times to play games and share a few laughs and some love with their grandpa. This past weekend one of our nieces that lives close by stopped in with her boyfriend to visit with us and my father-in-law.

They stayed overnight, so I wanted to fix an easy breakfast, but something that was a bit special too. Since blueberries are in season and a bit cheaper in the stores now I made some scones. You know me and how much I love scones.

I had made some scones last year with some cream cheese that I really loved, so I decided to try it again with these blueberry scones. I love the cream cheese in these scones; I think that it makes the scones a bit less dry.

If you like your scones a bit less dry you need to try these, they are quite yummy!

Blueberry Cream Cheese and Oats Scones
2 cups all-purpose flour
1 cup old fashion oats
1/2 cup butter room temperature
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup sugar
2 ounces cream cheese
1 egg
3/4 cup heavy cream
1 teaspoons vanilla
1 1/4 to 1 1/2 cup blueberries
1. Preheat oven to 375 degrees F. Add the flour, salt, baking powder, and sugar to a medium bowl and mix together. Add the butter and with a pastry cutter cut in the butter until the mixture is pea sized pieces. Stir in the oats.
2. In another bowl blend the cream cheese, egg, cream, and vanilla and mix together. Add the liquid mixture to the flour mixture blend until well blended. Gently fold in the blueberries.
3. Lightly grease baking sheets.
4. Using a tablespoon scoop about a 1/4 cup of the dough and place on cookie sheet. Bake in preheated oven for about 15 to 17 minutes or until the scones are lightly browned.
5. If you like you can drizzle a powder sugar icing over the scones once they are cooled.
6. For the icing beat 1 cup of powder sugar, a dab of butter (about 1/4 teaspoon), a dash salt, 1/4 teaspoon vanilla, and 1 to 2 tablespoons cream (enough to make a thin icing). Beat together until smooth, drizzle over cooled scones and serve.

Friday, July 25, 2014

Individual Chocolate Semifreddo with Peanut Butter Sauce

A dessert that is so good! 

I like mixing and matching some recipes... this is one of those recipes. You see my sister had given me a recipe for peanut butter sauce (for ice cream) probably a couple of years ago and I have never made it. We actually don't buy ice cream too much at our house, plus Mike doesn't like peanut butter, so I had put the recipe in the recipe box and had all but forgotten it.

The other day I thought of this recipe and really wanted to make it for a family gathering, but I didn't want to serve it with ice cream. My thought was to serve it with a frozen chocolate mousse or something along that line.

I was looking for recipes and couldn't find anything that really tickled my fancy. Then I remember the chocolate semifreddo that I had made for a blogging challenge earlier in my blogging career and thought I would make that, but instead of placing it in one container I would separate into some smaller glasses that I have.

So not sure if it is still considered a semifreddo or just frozen custard. Anyway whatever you want to call this, it is pretty darn delicious.

If you have ever made a semifreddo you know it is a process to making it, it's not that it is hard or anything like that it is just time consuming. But let me tell you it is worth every minute that you put into this dessert. Delicious!!

As I stated earlier I made this for a family dinner... it was funny because the dinner table had been buzzing, everyone was talking and laughing, but when this dessert was served and everyone started eating it there was a hush that came over the room. I guess everyone was just too busy digging into this dessert to strike up more conversation.

As I mentioned I served this as little individual desserts so that the non-peanut butter lovers could have their dessert just the way they wanted it. Of course I had mine with the peanut butter sauce and loved it. You can top it with a bit of whipped cream and chopped chocolate or you can change it up to suit your likes.

Mix and matching desserts can be so much fun and yummy all at the same time.

Individual Chocolate Semifreddo with Peanut Butter Sauce (Chocolate Semifreddo- source: Joy of Cooking Cookbook, Peanut Butter Sauce- source: unknown)
Chocolate Semifreddo Ingredients:
4 large eggs
1/4 cup water
3/4 cup sugar
1 cup milk chocolate chips, melted
1 teaspoon vanilla
1 cup heavy whipping cream, whipped to soft peaks
1. Add the 4 large eggs in a bowl and beat with mixer on medium high for 2 to 3 minutes.
2. Add the sugar and water to a small sauce pan and simmer over medium heat until the syrup is clear. With the mixer running on medium high slowly add the hot sugar syrup to the eggs, pouring it down the side of the bowl.
3.Return the egg mixture to the small sauce pan and place it over, not in, a sauce pan of simmering water and heat the egg mixture, whisking constantly to prevent curdling, to 160 degree, about 10 to 12 minutes,
4. Remove from heat and pour this mixture into a medium bowl and beat on high speed until light and fluffy and cooled to room temperature, about 5 to 10 minutes.
5. Gently fold in the melted chocolate and vanilla.
6. Once the chocolate has been folded in fold in the whipped cream. Pour into individual glass.
7. Freeze for about 6 hours.
Peanut butter sauce ingredients:
1/4 cup brown sugar
2 tablespoons light corn syrup
3/4 tablespoon butter
Dash of salt
1/4 cup creamy peanut butter
2 tablespoons evaporated milk
1. Combine brown sugar, corn syrup, butter, and salt, microwave 1 to 2 minutes until it boils stirring once.
2. Add the peanut butter, stir until smooth and stir in milk.
To finish the dessert:
1. Let set until just about room temperature and pour about 1 tablespoon or more if you like over the semifreddo.
4. Top with sweetened whipped cream and chopped chocolate if desired.

Wednesday, July 23, 2014

Pillow-Soft Dinner Rolls

Pillow-Soft Dinner Rolls...yum!

Three years ago this month I started this blog. Wow, it is hard to believe that I have been doing this for that long. It has been a fun journey, but sometimes a frustrating one and sometimes you wonder how many people are really seeing what you blog about. Those of you that are reading this and are bloggers will understand. Over all I love blogging, I have met some wonderful people along the way and have made some great foods that I wouldn't have tried if not for this blog.

As a food blogger I am always looking for new recipes to inspire me. Some of the  recipes that I have found and tried were yummy and others fell flat and were really disappointing.

This past weekend I was looking for a bread recipe. One of my favorite things to share on my blog is bread. I am a very passionate about my bread making; I guess it could be said that it's in my blood, since for generations the women in my family have been making their own bread.

Normally when I come across a bread recipe I decide on what I want to change on it, but this pillow soft dinner rolls were perfect. I didn't change a thing on the recipe.

The rolls are exactly as the title states. They are light and fluffy and just about perfect. I used them as dinner rolls, but I don't see why not you could use them for sandwiches or even a bun for a burger. It makes a ton of dinner rolls, 24 to be exact, but you can cut in half if that is too many or better yet throw some in the freezer for a later date.

Pillow-Soft Dinner Rolls (Source: Taste Of Home)
4 1/2 teaspoons active dry yeast
1/2 cup warm water
2 cups warm milk
6 tablespoons shortening
2 eggs
1/4 cup sugar
1 1/2 teaspoon salt
7 to 7 1/2 cups all-purpose flour
1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt, and 3 cups flour. With a wooden spoon beat until smooth. Stir in enough remaining flour to form a soft dough.
2. As you add the additional flour knead the dough until smooth and elastic, about 6 to 8 minutes (I use a large enough bowl so I can knead the dough in the bowl). The dough will be just slightly sticky. Grease the bottom of the bowl and turn the bread over to grease the top. Cover and let rest in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide the dough into 24 pieces. Shape each piece into a roll. Place 2 inches apart on a greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350 degrees F for about 15 minutes or until golden brown. Brush with butter and remove to wire racks.