scones revisited

I know, I know- I've already posted about our family's favorite scones.  But since I made a huge batch the other day (some for the freezer!), we have been having scones and tea in the afternoon. 

 It's so cozy!  Especially on a snowy afternoon like today.  

We just snuggle up on the couch with our treat and a few books, cover up with a quilt and we are set.

 Don't have any scones in your freezer ready to heat?  It's ok- it only takes a few minutes to mix the dough and then your house will smell heavenly and warm while they are baking.  My girls like to help my roll out the dough.  Enjoy!

a tasty experiment OR pumpkin waffles

I was in the mood for waffles.

I like to make a double batch and freeze some to pop in the toaster in the morning.  My very own, delicious Eggos, if you will.  But, I was in the mood for something different...pumpkin.  In October, there seems to be an influx of pumpkin recipes everywhere.  But pumpkin is good anytime.  I love the earthy flavor and creamy texture, especially in baked goods. 

So I thought I would just make my regular waffle recipe and add pumpkin.  Moral of the story:  that doesn't work.  After doctoring the batter for a half hour, I finally tossed the whole yucky mess and started fresh.  A little searching and some more experimenting- this recipe rose to the top.
This batter is simple and comes together in a flash.  The finished crispy waffles are wonderful with a drizzle of maple or vanilla syrup.  My girls like them best sprinkled with mini chocolate chips.

 (While the waffles are cooking, don't forget to make that vanilla syrup!  I'll post the recipe soon!)

To freeze, let the waffles cool completely.  Stack waffles with a piece of waxed paper in between each one.  Place in a freezer zip-top bag.  To heat, just pop in your toaster until golden and warmed through.


Pumpkin Waffles

Combine dry:
2 cups flour
1/2 cup sugar
1 Tb baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt

Combine wet:
2 eggs
1 1/2 cup milk
4 Tb melted butter
1/2 cup canned pumpkin

Add wet to dry mixture and combine.  Pour onto a hot waffle iron and bake until crispy and golden.

a classic OR spiced zucchini bread

I think quick breads are the Little Women of baking. 
They are just classics.
Banana bread and applesauce bread are two of our favorites.  And this time of year, we slip into this delicious fall Spiced Zucchini Bread.  I love the smell of the cinnamon, cloves and allspice warming my kitchen as this bread bakes.  The flecks of green look lovely in this sweet bread.  Bonus:  it freezes beautifully. 

I let it cool completely then wrap it in plastic and then foil.  Don't forget to label!  There is nothing better than pulling out a loaf of this yummage bread in mid-February and enjoying it warm, slathered in butter.  Make a few extra loaves this fall!




Spiced Zucchini Bread
from Bryttin
makes 2 loaves

3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 large eggs
3 1/2 cups flour
2 tsp. baking soda
1/2 tsp baking powder
1 tsp. salt
1 Tb. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg
1/2 cup chopped nuts (optional)

- Heat oven to 350.  Grease the bottom of two loaf pans.
- Mix zucchini, sugar, oil, vanilla and eggs in a large bowl until smooth.  Stir in remaining ingredients.  Add nuts, if using.
- Divide batter into pans and bake for 50-60 minutes or until a toothpick comes out clean.  Cool 10 minutes on a wire rack.
- Loosen sides and turn out loaves to cool completely before freezing.  Otherwise, slice and eat warm!

the drip catcher idea OR popsicles

My girls love popsicles.  Any flavor, any shape. 

Our freezer is on the bottom, so from a young age- the girls have been able to open the frosty door and check out all the goodness inside.  I have a shelf devoted to all their chilly treats right inside the door.  A few favorites include frozen grapes, little dollops of yogurt and homemade popsicles.  They sit out on our back deck under the umbrella with red or purple sticky streaks running down their arms.  Then they "wash" in the kiddie pool on the lawn and really soak in what it means to be a kid in the summertime. 

After several stained favorite shirts, they asked for a "drip catcher" solution.  Mine?  Buy pink, yes- they must be pink, paper muffin cups.  Cut a small slit in the bottom.  Slide the popsicle stick in and enjoy a dripless treat!

Oh yes, I occasionally buy the fancy kind of pops from the store.  The one's with shapes or lots of colors, but the girls get such a kick out of helping me make popsicles- I stock up on molds and we let our imaginations run wild!  Here are two of our favorites.

Nutella Fudgesicles

1 1/2 cups chocolate milk
1/2 cup Nutella

1.  Whisk ingredients thoroughly- I use my blender.  Chill for one hour.
2.  Pour  chocolate goodness into popsicle molds, leaving a slight headspace for freezing.  Freeze until solid. 


Mango-Peach Yogurt Pops

2 ripe mangos, chopped
2 ripe peaches, peeled and chopped  (I use my bottled peaches)
1 1/2 cups plain yogurt  (We like greek)
1/2 cup milk

1.  Blend ingredients until smooth in the blender.
2.  Pour into popsicle molds and freeze until solid.