Sour Cream Raspberry Scones!

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Scones are one of my favorite things to have around the house.  Basic ingredients are usually in your cupboard, and most any fruit you have laying around will work.  I am a big coffee drinker and scones are a must have.

Makes 10-12 Scones small scones or 6 jumbo scones

  • 2 cups all-purpose flour
  • 1 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 1 cup of raspberries

INGREDIENTS (GLAZE)

  • 1 large egg, lightly beaten
  • 2 tablespoons heavy cream

DIRECTIONS

Preheat oven to 375 F with the rack in the middle of the oven. In a large bowl, whisk together the dry ingredients. Blend the butter into the flour mixture with a food processor or your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas. Combine the sour cream, beaten egg and vanilla in a separate bowl. Add this mixture to the flour mixture. Stir until just combined, then fold in raspberries.

Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become sticky, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.  Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart. Brush the tops of the scones with the egg and cream mixture. This helps to brown the tops of the scones during baking.  Sprinkle tops with sugar if desired.

Bake for about 16-18 minutes or until nicely browned. Remove from the oven and transfer to a wire rack to cool, or serve immediately.

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Chocolate Chip Banana Bread made with Sour Cream

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Ok, so I had all these ripe banana’s laying around and I needed to use them, fast.  So, I made two recipes that  you will love!  First, I made a banana bread with sour cream.  Currently, I am experimenting with greek yogurt, sour cream in my baking mostly because its a fun change of pace and also it can be used as a substitution for buttermilk.  Lets face it how often do you have buttermilk in your refrigerator.  I usually will mix greek yogurt or sour cream with regular milk till it has the consistency of buttermilk.  Then, I have a bonus recipes, banana cookies!  Both recipes are healthy and delicious.  Enjoy! Happy Baking!!
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Yields 1 6×9 pan for these rectangular bites, perfect for dipping in coffee.

Ingredients

  • 1 1⁄2 cup plus 3 tablespoons Whole Wheat Flour
  • 1 1⁄2 teaspoon Baking Powder
  • 1⁄2 teaspoon Salt
  • 1⁄2 cup Brown Sugar
  • 1⁄2 cup Mini Chocolate Chips
  • 2 Ripe Bananas, smashed
  • 1 Egg
  • 2/3 cup of sour cream plus 2 tablespoons of milk, mixed
  • 1 teaspoon Vanilla
  • 1/2 cup of walnuts (optional)

Directions

Preheat oven to 350 degrees. Grease a large loaf pan.

Mix together bananas, egg, greek yogurt, vanilla, and sugar.

Gradually stir in the flour, baking powder, and salt. Add in the chocolate chips, walnuts if using.

Evenly pour the batter into the pan about 1/2 full. Bake for 35-45 minutes ( I have a hot oven so may be closer to 45), or until toothpick comes out clean. Cool completely before removing and cutting.

BAKING BONUS  !! BANANA COOKIES Y’ALL !

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From pinterest of course:)  These are fast and easy, which we all love!

Banana Cookies

(Makes 12-16 cookies)

Ingredients:
2 medium ripe bananas, mashed
1 cup of uncooked Old Fashioned Oats
1/4 cup chocolate chips

Directions:
Preheat oven to 350°F.  Spray a cookie sheet with nonstick cooking spray.  Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips. Using a spoon, scoop up the batter and place on the cookie sheet.  Bake for 12-15 minutes.

Healthy Hazelnut Spread With Ground Sunflower Seeds

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ImageDid you know ground raw sunflower seeds are extremely healthy and pair great with chocolate?!  They are good for women’s health, they have anti-inflammatory benefits and are high in Vitamin E.  Also, the magnesium in sunflower seeds can help calm your nerves.

Directions:

  • Spread Nutella on a sleeve of graham crackers (about 9 grahams per sleeve).
  • Grind 2 Tbs of raw sunflower seeds in coffee grinder.  (Rinse between grinding of course)
  • Sprinkle ground sunflower seeds over graham crackers.  Eat immediately or keep in freezer-tight container for a longer period of time.

*Women’s Health* When taken at the certain times of the month ground sunflower seeds along with flax seed, chia seeds and pumpkin seeds can help regulate hormones naturally.  I learned this from my naturopath last time I was complaining of cramps and general PMS.  Type “seed cycling” in your internet search engine and read all about it.  ALWAYS consult your doctor/naturopath first!

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ImageEnjoy!!

HEALTHY PECAN PIE BITES

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Healthy Pecan Pie Bites (No-Bake, Vegan and Gluten Free)

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This dish is clean, healthy and simple.  No sugar, butter or dairy.  Pecans are a great way to get healthy fats, potassium, fiber and protein into your diet. The dates gives this dish its sweetness as well as a ton of fiber and potassium!

Makes 6-8 rectangle bites/ or cut these in half and get 12-16 bites

Crust Ingredients:

  • 1 Cup Pecans
  • 1/2 Cup Pitted Dates
  • 1 Tsp Cinnamon
  • 1/4 Tbsp Vanilla Extract

Filling Ingredients:

  • 1 Cup Pitted Dates
  • 1 Cup Pecans
  • 1 Large Ripe Banana
  • 2 Tbsp Agave (can substitute stevia if you wish)
  • 1 Tsp Vanilla
  • 1 Tsp Cinnamon
  • 1/8 Tsp Nutmeg
  • Extra Pecans for Topping

Directions:

  • Using your food processor combine all crust ingredients until dough like consistency with visible chunks of nut.
  • Grease an 5×9 baking pan or glass dish with a healthy oil.  Press crust mixture evenly into baking dish.
  • Using your food processor combine all pie filling ingredients until smooth (except extra pecans).
  • Top the crust with pie filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
  • Add extra pecans evenly over the top.
  • Cover with saran wrap and freeze overnight.
  • When you’re ready to serve remove from the freezer, cut and serve immediately.