Blueberry and Cream Cheese Scones

This recipe was an unexpected treat this weekend.  My husband was craving some of my scones but the only fresh fruit we had left was blueberries.  I also had the leftover cream cheese filling from my red velvet macaron recipe (those are delicious as well).  That’s when a great idea came to my mind… Blueberry Cream Cheese Scones.  Doesn’t it sound oh so delicious?  I always see these bread recipes with a cream cheese filling, so I thought why not do it in a scone.  So here is a simple yet perfectly tasteful scone recipe for you and your family to enjoy.

Ingredients:

Scones

2 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

½ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ cup heavy cream

¼ cup blueberry greek yogurt or sour cream

2 tsp vanilla extract

1 tbsp blueberry jam

½ cup fresh blueberries

3 to 4 tbsp cream cheese filling

Cream Cheese Filling

2 tbsp butter (room temp)

3 oz cream cheese (room temp)

¼ tsp vanilla extract

¾ cups powdered sugar

 

Instructions:

  1. Preheat oven to 400’
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, sift the flour, brown sugar, baking powder, and salt.  If the brown sugar doesn’t go through the sifter you just dump it in just make sure its mixed well.
  4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs.
  5. In a small bowl, whisk together the egg, heavy cream, yogurt,  vanilla extract and blueberry jam.
  6. Pour the wet ingredients over the dry ingredients and mix until just combined.
  7. Gently fold in the fresh blueberries (it’s fine if some get smushed).
  8. Carefully add in the cream cheese filling. Don’t over blend it but make sure you don’t have large sections of it. IMG_1288
  9. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick.  Cut into 6 – 8 equal wedges (you can use a pizza cutter). 
  10. Arrange the wedges on your baking sheet or scone pan.  Using a basting brush, brush some heavy whipping cream over the tops of the scones. 
  11. Bake scones for 12 – 14 minutes or until light golden brown.
  12. Remove from the oven and allow to cool before enjoying.

 

Thanks for reading and hope you enjoyed!

Katie

 

 

Red Velvet Macarons

Just looking for a small bite or two of a delicious red velvet cake flavor?  Well look no farther, these macarons will hit the spot.  With a rich, buttery, cream cheese filling your sure to want more than just one.

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Red Velvet Macarons

Macaron Shells

1 cup powdered sugar

½ cup almond flour

1 and ½ tablespoons cocoa powder

Pinch of salt

2 large egg whites (room temp)

4 tbsp gran. Sugar

¼ tsp cream of tartar

½ tsp of vanilla extract

¾ tsp liquid red food coloring

 

Buttercream Filling

4 tbsp butter (room temp)

6 oz cream cheese

½ tsp vanilla extract

1 to 1 ½ cups powdered sugar (depends on how sweet and thick you want the filling)

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Macaron Instructions:

  1. Prepare pans with sheet liners as well as a cup with piping bag ready.
  2. Sift powdered sugar, almond flour, cocoa powder and a pinch of salt into a bowl.
  3. Whip 2 egg whites (room temp)  until they begin to foam; add in the cream of tartar.
  4. Continue whipping; when it begins to hold its shape and thicken, pour in 4 tbsp of sugar one at a time.
  5. When mixed, turn off mixer and add in vanilla extract and whip again.
  6. Stop the mixer again and add in the red food coloring (keep in mind it will get lighter when you mix with the dry ingredients) and mix until unity in color.
  7. Sprinkle in half of the dry ingredients and begin folding it with a spatula, add in the rest of the dry ingredients and carefully fold it with the spatula again.  Make sure not to over mix it.
  8. Scoop batter into the piping bag and pipe out ½ inch circles onto the baking sheets.
  9. Bang the pans a few times on the table to help get out air bubbles.
  10. Preheat oven to 320 degrees.
  11. Let macaron shells sit for 20 to 30 minutes before placing into the oven (if you gently touch the top of a macaron and no batter sticks to you then they are ready to bake).
  12. Bake in the oven for 12 to 14 minutes depending on the oven (one pan at a time).
  13. Let the macaron shells cool completely before peeling them off the baking sheets.
  14. Begin matching like sized shells and lay them out for the filling.

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Buttercream Filling Instructions:

  1. Mix or blend butter and cream cheese together.
  2. Add in vanilla extract and continue to mix.
  3. Sprinkle in the powdered sugar and mix until well blended.  
  4. Place into a piping bag and pipe small amounts onto macaron shells that have been prepped.
  5. Gently press together to make macaron sandwiches.
  6. Macarons will last in the refrigerator for 5 to 7 days if placed in a sealed tight container.

Short cut awesomeness!!!!

If you don’t want to make your own filling, buy a container of cream cheese icing.  It’s a bit more sweet than the homemade filling but still tasty.

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Cucumber Melon Salad

Another great fresh salad to cleanse your palate.  There are a few choices on the dressings.  My favorite is the mint and honey lime dressing, although I really like coconut A LOT.  If you are searching for a nice fresh fruity salad with a slight kick, well I suggest you try the ginger and honey lemon dressing.  It’s sweet yet spicy.  Once again, another simple fruit salad to enjoy on any day really.

Ingredients:

2 seedless cucumbers

1 seedless watermelon

1 honeydew

1 cantaloupe

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Dressing Choices:

Whisk ingredients until well blended and pour over the salad. Stir salad well so dressing covers all chopped pieces evenly. Let sit a few hours in the refrigerator to heighten the flavors.

Mint and honey lime Ginger and honey Lemon Coconut and lime
1 cup of honey

5 or 6 limes

½ cup of chopped fresh mint

An inch of ginger root juiced

4 or 5 lemons

¾ cups honey

½ cup of coconut cream

5 or 6 limes

½ cup of chopped fresh mint

Directions

  1. Rinse and skin the seedless cucumbers.
  2. Use a sharp knife and cutting board to slice and dice the cucumbers into bite size pieces (in the photos I left the skin on so you could see the difference in the honeydew and cucumber – I highly recommend skinning the cucumber.  It goes better with the rest of the fruit that way.).
  3. Place cut cucumber into a large dish that can be sealed tight.
  4. Using a large knife, slice and chop up the seedless watermelon, and add to the large dish.
  5. Cut the cantaloupe and honeydew in half.  Using a spoon scrape the seeds out.
  6. Slice and chop up the honeydew and cantaloupe (if you want it to look a bit more neat – use a melon ball and scoop out circles of each melon – it takes longer but looks great). Add both melon pieces to the large dish.
  7. Stir/mix the fruit and cucumber until well blended.

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8. Add your choice of fruit dressing a few hours before serving for best flavor.

I do receive compensation for any purchases on the item below.

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Thanks,

Katie

Caramelized Pear Scones

Originally I was going to do a pear and dark chocolate scone, but all the batches I made just didn’t do anything for me.  I then began racking my brain of ingredients that would go well with pears… cinnamon, ginger, etc.  The list went on but then the light bulb went off and my taste buds watered as the word caramel came to mind.  Caramelized pears are a perfect flavor for these unique and tasty scones!

Recipe Ingredients:

2 cups flour sifted

1/3 cup brown sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup of butter (or 1 stick of frozen butter)

1/4 cup vanilla greek yogurt

1/4 cup heavy cream

1 egg

Caramelized Pears Ingredients:

1 cup diced pears

4 tbsp butter (1/2 stick)

1/2 cup packed light brown sugar

1/4 tsp ground cinnamon

Topping:

1 small jar of caramel (or you can make your own using butter and brown sugar)

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Directions:

1. Prep an area with a mat and pan with parchment paper.

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2. Preheat oven to 400 degrees.

3. Sift the flour, brown sugar, baking powder and salt into a large bowl. Set to the side.

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4. Melt a 1/2 stick of butter in a medium frying pan over medium heat. When it begins to foam, sprinkle in 1/2 cup of brown sugar over the top and cook until bubbling and dissolved (about 3 mins).

5. Add in the pears to the caramel sauce and let cook.  Rarely stir the mixture until caramelized and pears begin to release their juices.

6. Sprinkle in the cinnamon and stir again.  Turn the stove off and let the caramelized pears cool.

7. In a small bowl, whip together the heavy cream, egg and vanilla greek yogurt. Then mix it into the dry ingredients/batter.

 

8. Grate the frozen stick of butter and add it into the batter.

9. Fold in the cooled caramelized pears into the batter.  Place batter mixture onto mat and gently press it out into the shape of a log.

10. Using a pizza cutter or dough cutter, slice it into 6 to 8 pieces similar in size.

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11. Once all the pieces are sliced, transport them onto the tray and lightly brush them with heavy cream.

12. Bake them in the oven for 12 to 15 minutes (until golden or until you can slide a toothpick in and out of the scone and it comes out clean).

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13. Once scones are cooled, drizzle caramel sauce over the top and serve.

Hope you enjoy these delicious scones 🙂

Katie

Cucumber Sandwiches

Honestly, I probably would just eat a cucumber sandwich the old fashioned way.  Who cares if there is crust or not on the bread.  This recipe is so tasty you could spread it on toast and grin after each bite.  Shoot; I’d just eat this straight out of the bowl or with pita chips! Seriously, it’s that tasty.  Don’t take my word for it; try it!

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Recipe:

1 large seedless cucumber (skinned and sliced thinly)

8 oz of Whipped Cream Cheese

1/3 cup Mayo

1 tsp lemon juice

1 tbsp dill weed

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

2 tbsp butter (room temp)

10-15 cherry tomatoes (sliced)

 

Instructions:

1.Set out the butter so that it softens (do this a few hours before beginning the recipe).

2.Wash the cucumber and cherry tomatoes.  Using a peeler, skin the cucumber and then slice the cucumber thinly. Dice the ends of the cucumber into tiny pieces to add to the filling later.

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3.Slice the cherry tomatoes.  Set both vegetables to the side until later.

4.Blend the butter, cream cheese, and mayo together until smooth. While still blending, add in the lemon juice.

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5.Sprinkle in the rest of the seasonings (garlic powder, dill, salt and pepper) and stir. Add in the diced cucumber from earlier and continue to stir.

6. Prepare your bread by cutting off the crust. Then lay them out on a clean surface and begin spreading the filling onto the bread using a knife or the back of a spoon.

7.Before placing the bread on top, add the thinly sliced cucumber and sliced tomatoes. Place the bread on top and use a toothpick to hold it together for transporting.

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If you are storing them in the refrigerator for later and you don’t want the bread to dry out, use this helpful trick: Wet some paper towel and ring it out.  Lay it over the sandwiches and seal them in an airtight container and place them in the frig.  They will stay moist for the following day.

 

 

 

Hope you enjoyed!

 

Katie