Strawberry Shortcake Scones

These scones were a very happy accident. Fresh strawberries are in abundance this fall and I wanted to use them in a simple recipe that really elevated the strawberry flavor without adding a ton of sugar.  I remembered the basic scone recipe that my friend Dani game me and, hence, these babies were born.  They only take about 30 minutes from start to finish, so not only are they delicious, they’re easy!


Ingredients:

2 Cups Flour
2 Tbs Sugar
2 tsp baking powder
1 tsp kosher salt
½ tsp baking soda
5 Tbs butter, cold and cubed
1 egg, separated
8 oz plain greek yogurt
2 Cups chopped strawberries (sweetened slightly with 1 tsp sugar, if desired)
3 oz cream cheese, cubed and frozen (or VERY firm)
1 Tbs raw sugar

Glaze (optional):
5 Tbs powdered sugar
½ tsp milk
⅛ tsp vanilla
*This amount only makes a TINY amount of glaze…just a few “stripes” for each scone.  If you want a heavier glaze, just double the recipe.

Directions:

Put all dry ingredients into a bowl and whisk to combine.  Add cold butter in chunks and stir into the flour mixture.  Add egg yolk and greek yogurt and cut it into the flour mixture using a pastry blender.  Dough will be crumbly.  Add strawberries and cream cheese and gently fold them into the dough.Lightly flour your counter top and form the dough into a flat disk.  If the dough seems moist, due to the juicy strawberries, press a little extra flour into the top and sides of the disk.  Cut into 10 even triangles. 

Place the triangles on a sprayed baking sheet, about 1 inch apart.  Brush with the egg whites and sprinkle with raw sugar, if desired.  I use Sugar in the Raw.Bake in a 400 degree oven for 15 minutes.  Tops should be golden brown.  Drizzle a small amount of glaze over each scone.  Serve immediately.

*Due to the short shelf life of strawberries, these scones need to be eaten within a day of baking…if they last that long.

Roasted Pumpkin Seeds

IMG_3747You’ve carved your pumpkin, now don’t throw out those seeds!  Pumpkin seeds are a great, healthy snack as they’re full of zinc, vitamin E, and healthy fats.  They are simply delicious with just a little salt, or you can get creative and try some different herbs and spices.

Ingredients:
Pumpkin Seeds
Olive Oil
Salt and/or Desired Seasoning

Directions:

Preheat oven on to 300 degrees.

Remove the seeds from the flesh and wash thoroughly.  Lay them out on a clean towel and pat dry.  They will stick to your towel…this is okay.  Spread seeds out evenly on a lightly greased (or sprayed) baking sheet and roast them plain for 30 minutes.

Remove roasted seeds and toss them in a bowl with a drizzle of olive oil, salt and/or whatever seasonings you have chosen.  Put them back in the oven for another 20 minutes.  Enjoy!  (See variations below.)

Variations:

The sky is the limit with flavor combinations!  In addition to standard salted seeds, here’s what I used:

1.  1 Tbs Olive Oil, 1 Tbs Cinnamon Sugar
2.  1 Tbs Olive Oil, ½ tsp Garlic Powder, ½ tsp Oregano, 1 Tbs Grated Parmesan, ½ tsp Himalayan Pink Salt
3.  1 Tbs Sesame Oil, tiny pinch of Cumin, ½ tsp Himalayan Pink Sea Salt

Our pumpkin masterpieces:

Chipotle Sweet Potato Bisque

BisqueThere are two main varieties of sweet potato here in the U.S.  Many people mistakenly refer to them as “yams” but sweet potatoes are actually not even related to the yam.  The first (and my favorite of the two) has a golden skin and white flesh.  The second is that deep copper -colored tuber with the softer, bright orange flesh, commonly used in the traditional holiday dish “candied yams.”  

Either variety, or even a mix, will do nicely for this recipe.  This bisque is not an original idea.  I found it years ago in a magazine (which magazine, I can’t remember) and have made it many times since, with a few of my own adjustments.

The beauty of this soup is that it is NOT sweet.  The potatoes offer a subtly sweet base, but the ginger, lime and chipotle really take the forefront to create a savory soup that can be as spicy as you want it.  

 Ingredients:

2 Tbs Olive Oil
2 Tbs Butter
1 large yellow onion, chopped
2 Tbs minced garlic
1 Tbs minced ginger
3 Tbs brown sugar
3 lbs sweet potatoes, peeled and cubed
7 cups vegetable or chicken stock
1 cup dry vermouth
1 chipotle pepper in adobo (you can find this in a can in the hispanic section of
your grocery store) OR 1 tsp chipotle powder (more if desired)
2 tsp salt
2 cups heavy cream
Zest and juice from 1 lime

*Serves about 10*

Directions:

Heat oil and butter in a stockpot over medium heat.  Add the onion, garlic and ginger. Cook until onion is soft, stirring frequently, about 10 minutes.

Picture2

Add sugar, sweet potatoes, stock, vermouth, chipotle and salt.  Bring to a boil, then reduce heat and cook until potatoes are soft.
Remove from heat and puree the soup until smooth with a stick blender (you can use a traditional blender, but I find the stick blender makes much less of a mess).
Return soup to a simmer, add heavy cream, lime juice and zest.  Salt and pepper to taste. A sprinkle of chopped pistachios would make an excellent garnish.


Bisque