the BEST Pumpkin Scones

I love fall. I love sweaters and boots, scarves and mittens. I love the cold gently nipping at my nose. I love drinking hot coffee without feeling like a weirdo. I love soups. I love the food. I love the colors. And until recently I loved all things pumpkin. I don't know what changed, if  the novelty just wore off, but slowly I have been disappointed by pumpkin food one after the other. Until NOW! I had a girly function to bring food to and saw this Starbucks Copy Cat recipe all over the internet. I thought I would try pumpkin one more time (*you hear me pumpkin, this is your last chance*).

It was delightful and pretty easy to pull together. Lots of people asked for the recipe. I made them for 2 other events in the last 2 weeks! They are good plain or for extra indulgence add the glazes. YUP, glazeS! Of course, they are totally calorie-free, sugar-free, fat-free... ;) HEY at least pumpkin is a veg, right?! I could have posted a chocolate chip scone recipe... ohhh next week!

Alright, here ya go! *SORRY I failed to take pictures, next time...*

PUMPKIN SCONES
2c flour
3/4c sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2c pumpkin puree
3 Tbsp half & half
1 egg
6 Tbsp cold butter (please for the love of all things, use real, unsalted butter!)

1. Preheat oven to 425F/218C. Spray a cookie sheet with cooking spray and dust lightly with flour.
2. Mix all the dry ingredients together (first 8). Using a pastry blender, two knifes, or a food processor, cut in the butter, until it resembles fine crumbs. Set aside.
3. Mix the pumpkin, half and half, and egg together. Gently fold into flour-crumb mixture. It will be sticky, but if it's way too sticky to handle, throw a little more flour at it ;)
4. Turn out onto floured cookie sheet, pat into a rectangle. cut in half length-wise. Then cut each half into 3 triangles (I made minis so I cut each third in half). *I floured my knife in between cuts* Pull them slightly apart. Bake for 14-16 minutes (I checked on my minis at 10 minutes).

Plain Glaze
1/2c sifted powder sugar
1T milk
Mix together (add more milk if necessary) and brush on top of almost cooled scones.

Spiced Glaze
3/4c sifted powder sugar
1-2T milk
1/4tsp cinnamon
1/8tsp nutmeg
pinch of ground cloves
pinch of ground ginger
Mix together, should be slightly thicker than plain glaze. When plain glaze is almost set, drizzle spiced glaze over. I used a fork, you can also try a squeeze bottle or piping bag, but why dirty something if a fork works?

Now GO! Make these easy peasy scones & feel like a domestic goddess!

Chicken Panini Recipe

Chicken Panini is a super easy, yummy, hot meal. We LOVE them our way, but there are endless ways to make them. Here is the recipe from our menu from this week (Jan 26th- Feb 1st).

Whole wheat bread
olive oil
shredded mozerella
feta cheese
roma tomatoes
garlic & herb chicken (skinless, boneless), sliced at an angle
mayo

I don't have an official panini machine, so I just go with my George Foreman grill. You can also use a skillet & just press another skillet on top.

I spread a teeny bit of the olive oil on one side of each piece of bread. Then make a sandwich with the rest of the ingredients. I only use a little feta, because it's strong & Corey just likes a little kick. Add a little mayo on the last piece of bread. Then press it on the George & it takes... ehhh... 5 minutes & it's perfectly grilled, cheese melted. Yumm! It's great with soup, chips, or salad (depending on your diet).

I also love to add basil & spinach, but I didn't have any fresh though.
You can do anything really. It's best to experiment with your favorite ingredients!

One great thing I love (not everyone does) is brie & chocolate. It's a great snack or dessert. I would use italian bread though, not whole wheat. A few slices of brie (without the rind, for me) & some chocolate chips. Talk about addicting!!!

My Two Fav Cookie Recipes

Sugar Crinkles
yields: 5 dozen

1c. shortening
1 1/2c. sugar
2 lg. eggs
1tsp. lemon extract
1tsp. vanilla extract
2 1/2c. all-purpose flour
2tsp. baking powder
1/2tsp. salt
1/4c. sugar

Beat shortening & 1 1/2c. sugar at medium speed with an electric mixer until fluffy. Add eggs & flavorings, beating until blended.

Combine flour, baking powder, & salt; gradually add to shortening mixture, beating well. Cover and chill dough.

Shape dough into 1-inch balls; roll in 1/4c. sugar. Place on ungreased baking sheets.

Bake at 350 for 8-9 minutes or until barely golden. Cool 2 minutes on baking sheets; remove to wire racks to cool completely.


Peppermint Crescents
Yields: 3 dozen

*These cookies melt-in-your mouth & are perfect for the Holidays. These cookies are also a little messy, but the are so WORTH it!!

1c. butter, softened
2/3c. sifted powder sugar
1tsp. peppermint extract
1/8tsp. salt
2 1/2c. all-purpose flour
2c. sifted powder sugar, divided
2 1/2 tbsp. milk
1/4tsp. peppermint extract
Coarsely crushed hard peppermint candy

Beat butter at medium speed with an electic micer until creamy. Add 2/3c. powder sufar, 1 tsp. peppermint extract, & salt; beat well. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Divide dough into thirds; cover & chill 30 minutes.

Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into a 2-inch log; curve ends of each log to form a cresent. Place cresents 2 inches apart on lightly greased baking sheets.

Bake at 325 for 18 minutes or until lightly browned. Cool 1 minute on baking sheets. Carefully roll warm cookies in 1 cup of powder sugar and then cool completely on wire racks.

Combine remaining 1c. powder sugar, milk, & 1/4tsp. peppermint extract, stirring until smooth. Drizzle icing over cookies; sprinkle with crushed peppermint, pressing gently. Let icing set before serving. Store cookies in an airtight container.