Tag Archives: baking

Cardamom Orange Scones

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Cardamom, how do I love thee?  Let me count the ways.

In all seriousness, people.  Cardamom and I have a love affair going back years.  I love the smell of it, it makes me feel warm and fuzzy- like a big fluffy sweater right out of the dryer in January.

I’ve used it in everything.  Pancakes, muffins, cinnamon rolls, banana bread, curry, tea, coffee.  If I can make it, I try to add cardamom at least once.

And now for some sad news: I tipped my jar of fairly expensive cardamom right out of the cupboard and it fell to the ground with a SMASH.  Cardamom everywhere.

Confession time:  I cleaned up the mess, but saved some of the cardamom.  Yes, it hit the floor.  And I cooked with it.  Gasp.  Someone call the authorities, I used a spice that fell on my (freshly steam cleaned) floor.

Because I wanted to use it rather than throw it out, I had to come up with something quick.

I chose scones.

Obviously, the lot of you that gasped and muttered and whispered to each other about how “Scones aren’t quick!  That’s crazy!” have never made scones.

Sure, you can make it complicated with heavy cream and cutting butter into the ingredients and blah blah blah.  Ain’t no mama got time for that!  Try this recipe on for size.  If I could come up with this while my toddler napped, then they have to be quick.

If you’re feeling particularly naughty, top these with a the Rum Icing recipe at the bottom.  If you’re enjoying them for breakfast, skip the icing.  Or don’t.  Your call.

Cardamom Orange Scones (With Rum Icing)

Ingredients (Makes 8 wedges)scones
1 1/2 cups flour
1/4 cup sugar (less if you like a more traditional scone)
2 teaspoons baking powder
1/2 teaspoon baking soda
a little salt
6 tablespoons butter, very cold or frozen
1 egg
1/2 cup milk of choice (I use whole)
1 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon orange extract
Orange zest (optional)

Preheat oven to 400*

1. Mix your flour, sugar, baking powder, baking soda, salt, and spices into a large bowl.
2. Using a cheese grater, grate the hard butter into the bowl with the dry ingredients and toss it all together.  Let the butter stay in shreds, it makes everything flaky and delicious.  (Alternatively, cut the cold butter into the flour using a pastry cutter.)
3. Crack the egg into a measuring cup, then measure your milk into it to the 1/2 cup line.  Put your orange extract into the cup and whisk it all together.
4. Pour your wet ingredients into the bowl with the dry ingredients.  Stir until it is all mixed in, then knead briefly until it all comes together.  Sprinkle more flour into the dough if it seems too sticky and unmanageable.
5.  Shape your dough into a thick disk shape, place on a buttered (or otherwise greased) baking sheet and cut into 8 wedges most of the way through the dough, leaving the dough still connected.
6. Bake at 400* for 12 minutes, then turn the oven down to 350* for another 8-10 minutes, until cooked through and lightly browned on top.

If you’re feeling particularly naughty, top them with this Rum Icing from King Arthur Flour.

Rum Icing
(Adapted slightly from King Arthur Flour)

1/2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter, softened
1 to 2 tablespoons rum
~1 tablespoon milk or heavy cream

Blend softened butter and sugar, then add rum a tablespoon at a time.  This is pretty thick, so if you prefer an icing for drizzling (I do), thin with heavy cream or milk a little at a time until it’s to your desired consistency.  Or, skip the butter and use 1 tablespoon of milk, adding a little at a time until you get your desired consistency.

Vegan Banana Bread Muffins

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I’ve decided I should stop buying bananas. No, really. Hear me out.

Oh, Vermont. The land of the crazy weather. A week ago we had 2 inches of snow across our yard. No joke, May 26th we woke up to snow blanketing the lawn and weighing the freshly-popped leaves down. The green was having a serious “WTF, Mother Nature?!” moment.

Fast forward to this past weekend. June 2nd. It was a sunny, but far too hot day. As the husband and I toted the kid to the grocery store we were complaining about the 90* weather.

I’m getting to the banana part, really. Just hold on.

As the husband and I hauled the kid and our cart full of groceries from the store- sudden downpour. And by downpour, I mean the sky suddenly opened up and let an entire lake fall onto us. A severe storm ripped through and the 60 MPH straight line winds tore our part of Vermont to pieces. Trees and power lines down everywhere. Our middle-of-nowhere back road was blocked from both directions by massive, old maple trees and downed wires. We ended up having to stay with the in-laws for two days.

I’m finally home! Don’t get me wrong, I love my in-laws. I just love to be home. Brian does not like to be away from home either, so we had a seriously fussy boy on our hands for a few days. The grins I got when we got home!! He knew he was back to his place.

Now, to the part about the bananas. Last week I bought some bananas when I was shopping. I think we ate one of them before we forgot they existed. This happens regularly. We love bananas. They just always go from too-green to too-mushy too-fast.

We dragged ourselves into the house today to find a few too-mushy bananas sitting on the counter. Lucky for the husband, I know what to do with too-mushy bananas.

Banana Bread Muffins.

Or, because I want to eat it too, Vegan Banana Bread Muffins.

Brian began a nap in his swing shortly after getting home. I ran around and did some clean-up and laundry, then let myself get lost in the kitchen for a while. This vegan yumminess was invented during his dozy, constantly making me think he’s waking up nap. Can I get a boo-yah?

 

“I Ain’t Got No Time to Waste” Vegan Banana Bread Muffins

Makes 12 large muffins or 12 smaller muffins and one mini loaf

Preheat the oven to 400*muffin

2 Cups flour
½ Cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 Bananas, mashed+ 1 teaspoon baking soda
½ cup unsweetened apple sauce+ ¼ cup water or fruit juice

Grease your muffin cups and loaf pan.
Combine your dry ingredients in a large bowl.
Combine your wet ingredients in a medium bowl.
Put the wet ingredients into the dry ingredients and mix until just blended. Don’t over mix!

Channeling Bob Ross, now it’s time to make some big decisions. You can get fancy here and add some diced apples, walnuts, raisins, cranberries, chocolate chips- whatever you like! This is your masterpiece.

Once you’ve made your bread your own, fill your muffin cups 2/3 of the way.  If you’ve got the extra, fill your mini loaf pan.

Pop into your preheated oven for 25-30 minutes, or until a toothpick comes out clean.

Let it cool a bit before taking it out of the pan. You can serve it warm (my favorite!), or let it cool. Top it with some vegan butter substitute, or eat it plain. Or do whatever the heck you want with it. It’s tasty no matter how you shake it.

The muffins will keep for a few days, but I doubt it will last that long.

Happy Eating.