PUMPKIN CRAISIN SCONES

Yesterday I shared a recipe with you for Pumpkin Chocolate Chip Bars. In the post I said the recipe works great with a recipe I had made first for Pumpkin Craisin Scones. These are the scones.

I think scones are just about my favorite bread except maybe my Buttermilk Biscuits. (I did win a blue ribbon on them this summer at the County Fair.) Check them out HERE if you want to give them a try. I've been making them by my larger recipe and freezing them like I did these scones.)

Anytime I find a recipe for scones, you can bet I am probably going to try it out. If you are on the web version for this post, you can type in  -  scones   -  in the search window in the right margin and all of my different scone recipes will show up in another window. I have found some really awesome recipes.

These Pumpkin Craisin Scones are so soft and tender. Craisins or dried cranberries whatever you call them is probably my favorite add-in. Mini chocolate chips would also be nice but I'm not sure I have ever done that. I didn't add the glaze because I didn't want the extra sugar. I actually used truvia brown sugar complete for the 1/4 cup brown sugar.

I do hope you will decide to try these out. I don't think you will be sorry.

 

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 PUMPKIN CRAISIN SCONES

2-1/4    cups flour

1/4         cup packed brown sugar 

2            teaspoons baking powder

1-1/2      teaspoons pumpkin pie spice

1/2         teaspoon ground cinnamon

1/4         teaspoon baking soda

1/4         teaspoon salt

1/2         cup (1 stick) cold butter

1             large egg, room temperature

2/3        cup canned pumpkin

1/2         cup chopped dried cranberries

1/4         cup milk

GLAZE (optional)

1             cup powdered sugar

1-1/2      tablespoons milk

1/8         teaspoon pumpkin pie spice

Preheat the oven to 400 degrees F.

In a large bowl, combine the dry ingredients - flour, brown sugar, baking powder, baking soda, and spices to blend well.

(I sifted the ingredients twice.)

Cut in the butter until the mixture looks like coarse crumbs.

(I thinly slice the butter and work in four or five slices at a time until I have the butter all cut in.) Set aside.

In another bowl whisk the egg, pumpkin,  and milk together until well blended.

Chop the dried cranberries and add them to the wet mixture.

Pour the mixture into the bowl with the dry ingredients and stir just until moistened. Make sure you have mixed in all of the dry ingredients. (My fingers were too messy to get a picture.)

On a lightly floured surface, dump the dough and knead until the batter holds together. (May need to sprinkle a little extra flour on the top when you do this.)

Pat the dough into a circle about 8 inches in diameter.

Cut the "circle" into 8 wedges. (May have to dust the knife with some flour. Reshape the wedges as necessary.)

Brush tops with a little milk.

Place the wedges not touching on a parchment paper cookie sheet. (I didn't do this and mine stuck to the pan.)

Bake 12-15 minutes or until done.

I didn't want the added sugar so I did not make the glaze. If you want to drizzle some glaze over them, do so after you take them out of the oven.

Personal note: I only baked two wedges and

put the rest on a cookie sheet lined with wax paper and placed in the freezer to quick freeze. (Place in a gallon sized ziplock bag to store in the freezer.) I will take out the amount I want to bake the next time and bake them in the oven.

PUMPKIN CHOCOLATE CHIP BARS

 A few evenings ago, I felt like baking something. I haven't been spending a lot of time in the kitchen for several months. Not just because it has been so hot, although that didn't help matters any. When fall finally arrives, I do seem to be more interested in baking. I love all of the smells in the kitchen in the fall so that's probably why I have been feeling this way.

If I'm not in the kitchen, you can usually find me in my sewing room working on lap-sized quilts for the quilt ministry at church that we call Blankets of Hope.  We just finished our special project for Pine Ridge Indian Reservation in South Dakota. It is the poorest reservation in the country and for the past several years we have made special fleece blankets for them for the winter. Each year we have increased the amount we have made. This year we donated 70 blankets plus clothes, new and gently used, a sewing machine with sewing notions and even some fabric. 

The other night as I was looking through some recipes, I found a recipe for PUMPKIN (CRAISIN) SCONES. As usual with me and recipes, I made some changes to the recipe and they turned out great. I had planned  to share the recipe but got sidetracked and before I could write it up, I found this recipe for Pumpkin Chocolate Chip Bars. Since I needed to bake something to share with the Cafe Treats at church yesterday, I decided to try that recipe. The two recipes actually go really well together because the scones used 2/3 cup of canned pumpkin and the bars used 1 cup. Those two amounts equal a can of pumpkin. 

The recipe was easy to prepare and was so moist and delicious. I used mini-chocolate chips instead of regular chocolate chips. I actually prefer to use them as they provide more chocolate chips throughout the bars.  I am sure I will be taking them to church for the Cafe Treats again this fall.

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PUMPKIN CHOCOLATE CHIP BARS

2       cups flour.

1        tablespoon pumpkin pie spice

1        teaspoon baking soda

1/2    teaspoon salt

1        cup butter softened (2 sticks)

1        cup sugar

1        egg

2       teaspoons vanilla

1        cup canned pumpkin puree

1-1/2 cups chocolate chips (I used mini chocolate chips)

Preheat the oven to 325 degrees F. Generously grease or spray a 9 x 13 - inch pan. Set side.

Add flour, pumpkin pie spice, baking soda, and salt in a small bowl. Stir until well combined. Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Scrape the sides of the bowl.

Add the egg and vanilla to the mixture.

Mix well. Scrape the sides of the bowl.

Then beat in the pumpkin.

Scrape the sides of the bowl, again.

Add the chips and stir until completely mixed in.

Add the dry ingredients to the wet mixture and mix until all of the dry ingredients are wet. It didn't take too long. (forgot to take a picture)

Spread the batter evenly into the pan.

(Hint) When I spread the batter I don't spread all of it at once. I drip most of the batter in globs leaving some in the bowl.

After I spread the batter evenly in the pan, I take smaller amounts to fill in the spaces. This is so much easier than having to try to spread across the pan to fill in the edges.

Bake for 30 minutes or until the edges begin to pull away from the pan or the center is set. (I baked mine 35 minutes and then tested it with a toothpick in the center.)

Cut into squares when completely cool to enjoy.

FUDGY OATMEAL COOKIES

 Ever have a day when you just really  wanted a cookie? I did the other day, but there was not one cookie to be found in our house. How could this be, you might ask?

I have no idea, but that's what happened at our house Sunday afternoon.

I had this recipe from Friend Jean who had made them for the Cafe Treats and couldn't resist trying one. I told her to send me the recipe and she did a couple of days later.

I love recipes that use a cake mix, especially Devil's Food ones or yellow cake mixes. (I will even do this if the recipe calls for a white cake mix.) The reason I love them is because then I can substitute a Zero Sugar cake mix for the cake mix. Pillsbury (no I am not be paid to mention them) makes a Zero Sugar Devil's Food cake mix and a yellow one. They also make a Zero Sugar brownie mix that makes fantastic brownies. 

Anyway as soon as I saw the recipe, I knew how I would make them. 

When Jean made her cookies for the Cafe Treats, she omitted the nuts and substituted white baking chips. Since I was making these cookies for us and we love nuts in our baked goods, I used the nuts instead. I also used old fashioned oats because I like them in baked goods. They really show in the cookies though so if you prefer, you should use the quick oats.

Well, they are so fudgy tasting and you would never guess the only sugar in them came from the chocolate chips. If you want to adventurous, you could use any flavored chip. I just might do that next time. Peppermint baking chips would taste divine, for example.

(print recipe)

FUDGY OATMEAL COOKIES

1        package Devil's Food cake mix (I used a Zero Sugar one.)

1-1/2 cups oats (quick or old fashioned) (I used old fashioned oats.)

3/4   cup (1-1/2 sticks) butter, melted

2       large eggs

1        tablespoon oil

1        teaspoon vanilla

1-1/4 cups mini chocolate chips

1/2     cup chopped pecans

Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Set aside.

In a large bowl, combine the cake mix and oats.

Add butter, eggs, oil, and vanilla until well blended.

Add the chips and nuts, if using.

Drop by a tablespoon cookie scoop about 2 inches apart on cookie sheets.

Flatten with your fingers 

unless you want a round looking cookie.

Bake for about 10 minutes and cool briefly on the cookie sheet before removing to finish cooling on a rack.

 

NOT JUST YOUR ORDINARY CARROT CAKE

Today during our cool-down time after walking a mile, the Morning Walkers started talking about family traditions.  I love hearing the stories of family traditions. Some were similar and some were very unique.

Growing up my mother's family, many traditions were made and as I grew up more and more were established by aunts and even a cousin or two that continued after I got married and moved away. If the family got together, you could count on my mother making a couple of Lemon Ice Box pies and a pecan pie , my aunt Corine a carrot cake, Aunt Nita would make a delicious fudge pie, and my cousin Doris always brings an Italian Cream Cake. There were other treats that my cousins and I always reminisce about.

I don't have Corine's recipe for her Carrot Cake, but it was from scratch and was the best carrot cake ever. When Wayne and I go a local buffet, we often will get a slice of carrot cake for dessert to share. I eat the top layer (with the extra icing) and he eats the bottom layer.  Works well for me. 

I just happened to have a carrot cake cake mix in my pantry so I decided to make a carrot cake for canasta this week for Friend Fran to serve the group. I wanted to "kick it up a notch" as a famous chef likes to say by enriching the box mix to try to make a carrot cake that would stand up to my aunt Corine's cake. I think she would have liked it. I hope you will try it and enjoy it yourself.

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 CARROT CAKE EXTRAORDINAIRE 

1      box Super Moist Carrot cake mix

4     large eggs

1      cup buttermilk

1/4  stick of butter (1/4 cup) melted

2     cups shredded carrots

1/2  cup drained crushed pineapple

1      teaspoon ground cinnamon

1/2  cup chopped pecans

cream cheese frosting

Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray with flour. Set aside. (If you want to make a layer cake, you can prepare two - 9-inch round pans - bake for 27 minutes.)

Add dry cake mix, eggs, buttermilk, butter, carrots, pineapple, and pecans to a large mixing bowl.

With mixer on lowest speed, slowly stir the ingredients until all combined. Then increase the speed to medium and beat for 2 minutes.

Scrape down the sides of the bowl and make sure all ingredients are wet.

Pour batter and spread evenly in the pan.

Bake in the oven for 27 - 30 minutes or until toothpick tests done when inserted in the center of the cake. Cool completely in pan before icing. 

I took the simple way out and used a purchased can of cream cheese frosting to ice the cake. Sprinkle with a handful of coarsely  chopped pecans.

Cut in squares to serve.