Pumpkin scones: made!

I made these harvest pumpkin scones today, and they are yummy!

Some recommendations: they have a good consistency and are not dry, but I think they could maybe be even a little moister. Might add slightly more pumpkin next time.

Also, I used crystallized ginger only b/c my store didn't have cinnamon chips, but next time I am definitely not skipping the chips! The ones I made are good, but need a little something. I'd also recommend trying dried fruit- golden raisins, cranberries, and dates, and figs would all go nicely in these scones.

I like cutting the scones smaller than the recipe calls for (yielded somewhere around 20 scones), so cooking time was only about 16 minutes for my more petite scones.

Definitely worth trying. The pumpkin flavor is nice- reminds me slightly of fall, but isn't so overwhelming that they can't be made any time of year!

Pumpkin scones

This is a recipe I'm going to have to try out very soon:

Pumpkin Scones

The recipe was suggested through another blogger, who recommends adding cinnamon chips to the scones- yum! Check out the mouth watering picture here!

Roasted Brussels Sprouts

Brussels sprouts have somewhat eluded me.... most times when I try and make them at home, they come out tasting bitter and well, just not that good. Steaming them has not worked for me. Sauteing them has generally not worked, except for one time when I added so much garlic butter I was fairly horrified. But I do love Brussels sprouts. They have become my new measuring stick for how good a restaurant is (if they can make Brussels sprouts taste amazing, they have my vote).

Last night we decided to try roasting them. I think we have a winner.

Ingredients:

• 1-2lbs fresh whole Brussels sprouts
• 1-2 Tablespoons canola oil
• 1 Tablespoon butter
• Sea salt
• Lemon-pepper seasoning
  

Steps:

• Heat oven to 450
• Slice the Brussels sprouts into halves and place onto a cookie sheet
• Drizzle oil sparringly over the sprouts and mix to lightly coat
  
• Sprinkle lemon-pepper seat salt over the sprouts and place them face down on cookie sheet
  
• Cook in middle rack in oven for 40-45 minutes, until outer leaves look slightly browned and crispy
• Toss in a little bit of butter and sea salt
  

Notes: You can always add a little more oil mid-way through cooking if the sprouts appear to be drying out. But I like to start out conservatively to avoid using too much oil and try to keep it as healthy as possible! These came out tasting great.

Peach Pie

Recipe courtesy of: Weezie M.

Actually, it's more of a cake than a pie, but whatever you call it, it's awesome. This cake is incredible- refreshing, sweet, moist, a perfect mix of sugar & fruit. The soft cake has fresh sliced peaches mixed in, and cinnamon sugar topping. It tastes wonderful with a little peach ice cream... ideally from a place called Four Seas in Cape Cod :-)

Ingredients:

• ½ cup butter
• ½ cup sugar
• 1 teaspoon lemon rind
• 2 eggs
• 7/8 cup (or 1 cup minus 2 Tablespoons) sifted flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 cups of peaches (fresh sliced and peeled, or canned)
  

Instructions:

1. Cream the butter and gradually add 1/c cup sugar and lemon.
2. Beat until light & fluffy.
3. Add eggs one at a time.
4. In a separate bowl, mix together flour, baking powder, and salt.
5. Add the sifted flour mix ¼ cup at a time, and beat after each addition.
6. Pour ½ the batter into a greased 8 inch square pan.
7. Cover with peaches and then top with the remaining batter.
8. For a topping, combine 1/3 cup sugar and ½ teaspoon cinnamon and sprinkle over the cake.
9. Bake for 45 minutes at 350°.