Happy Sunday everyone! I hope all of you are enjoying this sunny but exceedingly toasty weather! Not much has been happening over on the East coast. I’ve just been hanging out with some of my friends, swimming day and night, and of course baking. 🙂 My summer schedule for gymnastics starts up again tomorrow, and after not being in the gym for 2 weeks, I am ready to go in and work towards being a Level 9 gymnast. Okay I’ll stop blabbering now and get to these uber- delicious scones.
I hope you guys are ready for some seriously drool-worthy scones. I don’t have very much experience with scones, only trying those blueberry buttermilk ones last September. While those turned out to be a resounding success, scones just seem like a ton of work during the school year when you have hours upon hours of homework waiting for you. But I made an exception for these scones. The bacon is baked goods trend had to get to this blog somehow, and I think that these maple-glazed goodies are the perfect things. The most important thing is using good quality bacon. That’s right, I really really really would not recommend buying that nasty precooked stuff. Who knows what’s touched that bacon? So once you get yourself some (hopefully) organic, (hopefully) local bacon, you will be addicted to these scones. They are light and fluffy, not dense and heavy. They are not too too sweet, making them a perfect way to start off the week.
In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in bacon crumbles. Turn onto a lightly floured surface and knead gently. Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.
Bake at 425 for 12-14 minutes. Top with maple glaze.
1 1/2 tablespoons maple syrup
1/4 teaspoon vanilla extract
drop of water
1 cup powdered sugar
Combine syrup, vanilla and powdered sugar and stir until combined. Based on the consistency of the glaze, add water one drop at a time and stir – if you accidentally add too much, just add a bit more powdered sugar. Continue to stir until desired consistency is reached. Pour over scones!
One of the things that my mother encourages me to do is to make recipes from her extensive collection of cookbooks that now take up an entire bookshelf in our living room. We have cookbooks ranging from everyday vegan meals to whole grain baking to Jewish food for the holidays. Needless to say, we don’t lack for recipes in my house. When I was looking for a delicious cake to whip up for my dad’s birthday in April, I knew exactly where to look.
As you can imagine, between school, gymnastics, and viola, I don’t have too much spare time. So, when I bake, I like things to be fast and delicious, which is why I have a slight obsession with making cookies. This cake comes together so quickly, and it will absolutely blow your mind. When I first saw the recipe, I thought it was going to be something along the lines of a gooey butter cake- dense, and almost like eating batter. Boy, was I wrong. The brown sugar liquid that you pour on top of the cake batter seeps through the cake, creating a gorgeous, golden brown caramel at the bottom of the pan, while it still makes the cake irresistibly moist. If you really want to make this dessert even better, add a scoop of home made vanilla bean ice cream. Food-gasm. 🙂
Preheat the oven to 350 and get an 8 or 9 inch square baking pan (don’t line/spray).
For the First layer: Whisk together the flour, baking powder and brown sugar in a large bowl. Mix together the milk, syrup egg, vanilla, and melted butter in a medium bowl. Pour this mixture into the dry ingrediets, stirring evenly until moistened. Stir in the walnuts and spread the batter into the pan.
For the Second layer: Combine the brown sugar and cornstarch in a bowl until thoroughly mixed. Sprinkle this mixture evenly over the top of the batter. Place the pan on the middle rack of the oven and pour the hot waster over the batter.
Bake for 45 minutes, during which the cake layer will rise to the top and the pudding layer will settle to the bottom. Remove from the oven and serve warm with whipped cream or vanilla ice cream (HIGHLY recommended 😉 )
A healthy, delicious, easy cake. What’s not to love?
It’s been a long week. Gymnastics competition season is in full flight right now, second semester is now well under way, and I’ve had not 1, not 2, but 3 orchestra concerts within the past 2 weeks. To answer your question, I am MORE than ready to just lay down and eat cookies and sleep all day.
One of my favorite things to do is to bake things with friends. Whether it be another fellow baker of mine or just a friend who loves to eat cookies so that would be everyone, baking is just such a cool thing to do. Besides, you get to eat it at the end, which is what we all want anyway, right? One day, I had my wonderful friend Anna spending the night, so clearly we had to bake. I’d had my eye on these Pumpkin Whoopie Pies with Maple Cream Cheese Filling for awhile, and with a brand new can of pumpkin in our house, I knew these would be what we would make.
Ohhhhh boy. The pumpkin cake itself was SO moist and full of spices, and the coolness of the cream cheese combined with the sweetness of the maple syrup was an irresistible combination- not a single drop was left behind because I licked the bowl until it was squeaky clean! I know that red velvet is all the rage around Valentine’s Day, but I promise, these babies do not disappoint. Now, if you’ll just leave me with a plate of these while I sleep all day. Have a nice weekend!
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
From Brown Eyed Baker
Makes 2 dozen assembled pies
Ingredients for the Pumpkin Cake
1 1/2 cups all purpose flour
1 tablespoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger (I left this out)
1/4 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup canola or vegetable oil
1 1/2 cups canned pumpkin (not pumpkin pie filling)
1/2 teaspoon vanilla extract
Ingredients for the Maple Cream Cheese Filling
1 1/2 cups powdered sugar
4 ounces cream cheese, room temperature (I used low-fat but I wouldn’t use fat free)
2 ounces unsalted butter, room temperature
1 1/2 tablespoons maple syrup
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees and line 2 baking trays with a baking mat or parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, and nutmeg.
In a separate bowl, whisk together the granulated sugar, brown sugar, and canola oil. Add the pumpkin puree until combined. Add the eggs and vanilla extract.
Gradually add the flour mixture to the wet ingredients and mix until just combined.
Using a small cookie scoop or a large spoon, scoop the batter onto the baking trays and bake for 10-12 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the filling: Beat the butter and the cream cheese in a stand mixer for about 3-5 minutes, or until there are no lumps. Add in the powdered sugar (slowly) until just combined. Add the vanilla extract.
To assemble the whoopie pies: Take about 1 tablespoon of the filling and place it on the flat end (an upside-down) of one of the cakes. Take another cake and make a sandwich with it.
Now if someone will make these for me while I’m sleeping… 🙂