Food, Fun, NYC, recipe, Sweets

Cranberry Scones

Cranberry Studded Scones

#TheRealWendy

I pulled the recipe from my favorite Skinnytaste, but I omitted the lemon and spread homemade pumpkin butter on the baked scones.  Mine clocked in at 240 calories each (I had no clue how to cut into 10 equal parts so I made 8 slices) as opposed to the 490 calorie bombs at Starbucks.  I found these the best the first day as they lose the crisp sugared crust when stored in airtight containers.

  • 2 tbsp sugar
  • 1/2 cup low fat buttermilk
  • 1/4 cup sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 2 cups AP flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chilled butter (must be cold) cut into small pieces
  • 3/4 cup dried sweet cranberries (I used orange flavored)

Directions:

  1. Preheat oven to 375°.  Line baking sheet with parchment paper.
  2. Combine buttermilk, sugar, vanilla, and egg in a medium bowl, stirring with a whisk.
  3. Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in cranberries or cherries. Add buttermilk mixture, stirring just until moist. (dough will be sticky)
  4. Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 8 wedges (do not cut all the way through). Sprinkle 2T sugar over dough.
  5. Bake until golden, about 18-20 minutes, or until a tester comes out clean. Serve warm or room temperature.

 

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Dining, Food, NYC, recipe, Sweets, Uncategorized

Snow Day Date-Nut Bread

Since it is the storm of the century here in NYC, I decided to post some of the things I cooked today while happily stuck in the apartment.  Since I was aware of the storm earlier in the week I pre measured and froze buttermilk.  I waited a bit too long to go to the grocery store as the line was wrapped around the block just to enter and the line to checkout was another half hour wait winding throughout the store.  In the end I found plenty of ingredients to make dishes ranging from a greek yogurt kale dip, to stuffed red peppers, roasted artichoke hearts, and even managed to make a homemade vegetable stock.

Date- Nut Bread from ATK Healthy Cookbook

This recipe comes from a favorite cook book America’s Test Kitchen Healthy Family Cookbook.  I ended up making this recipe as directed but baked in an 8X8 in pan since I didn’t have a loaf pan.  I learned that the dates can turn tough when baked so it is important to soak in hot water and baking soda to weaken the skins to remain soft while cooking.

Batter:
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 2 cups pitted dates, coarsely chopped
  • 1 1/3 cups all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup buttermilk, chilled
  • ¾ cup packed dark brown sugar
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 1 cup toasted walnuts, coarsely chopped
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan (I greased and placed parchment along bottom of an 8X8). Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
  1. In a medium mixing bowl, combine boiling water, baking soda, and dates. Cover and set aside about 30 minutes or until the dates have softened and the water is lukewarm.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine buttermilk, brown sugar, melted butter, and egg; whisk together until well blended. Stir in the date and water mixture. Add flour mixture; stir just until blended. Stir in nuts.
  4. Bake: Pour batter in the loaf pan. Bake 60 minutes (mine took 25) or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
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