Author Archives: cups + spoonfuls

Pumpkin Chocolate Chip Scones + 5 Cozy Fall Fall Soups

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Ok I’ll admit it. I don’t love pumpkin. I don’t race out to Starbucks as soon as they start making pumpkin spice lattes. I don’t drive like mad to my local beer store to grab the latest pumpkin flavored IPA. I like the occasional pumpkin muffin or cupcake, and pumpkin pie is a must on Thanksgiving. I do enjoy pumpkin soup; ok fine I like pumpkin quite a bit. I like it, I just don’t love it.

Recently C asked me to make scones. My girl loves a little something sweet for breakfast which I allow more often than I probably should. While trying to decide which type of scones I should make, I came across a recipe for pumpkin scones on King Arthur’s website that looked easy and tasty. I went for it and I’m glad I did because both kids and Bubba loved them!

These scones have a nice crusty top which I contribute to the raw sugar I sprinkled on top just before popping them into the oven. The crumb is moist, not dry like some scones. The chocolate chips work well with the cinnamon, nutmeg and ground cloves, and best of all: the pumpkin is not overpowering which I love. The batter comes together very quickly so making them first thing on a weekend morning is no trouble at all. Make these scones, invite a friend over for coffee, chat and relish in the praise!

1I used mostly all-purpose white whole wheat flour. Also, instead of all-spice I used cinnamon, nutmeg and ground cloves. I think the addition of orange zest would work nicely here but I didn’t have any oranges in the house. Next time!

2Whisking the dry ingredients together helps to aerate the flour. Joy the baker has a super helpful post on her blog about sifting flour. Check it out!

5Whisk together the pumpkin puree and eggs until smooth. I love that bright orange color.

6Very cold butter is a must for scones. I grated the butter and then added it to the dry ingredients for a more even distribution. Combine the butter and flour with your hands. It is ok if you see small lumps.

8After you add the pumpkin/egg mixture to the dry ingredients; mix together until the dough is moist and comes together. I found it easiest to do this with my hands. Separate the dough in half and form each half into a round 5 inch circle. Brush with milk and sprinkle with raw sugar.

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Cut each circle into 6 triangles and pull apart gently. You will end up with a dozen scones. For the best texture and rise, place scones in the freezer for 30 minutes before baking. Pre-heat your oven to 425 while the scones are chilling. Bake for about 25 minutes but start checking them around 22 minutes. The scones are done when a toothpick inserted in the middle comes out clean with no wet crumbs.

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Serve warm or at room temperature. Scones are best the day they are made. Enjoy!

Pumpkin Chocolate Chip Scones

adapted from King Arthur Flour

Serves 12

Ingredients:

2 cups All Purpose White Whole Wheat Flour (All AP Flour is ok too)

3/4 cups Unbleached All Purpose Flour

1/3 cup of sugar

1 tbsp. Baking Powder

3/4 tsp. Kosher salt

3/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

2/3 cup canned pumpkin puree

1/2 cup or 1 stick cold, unsalted butter

2 large eggs

1 cup semi-sweet chocolate chips

raw sugar for sprinkling on top

Directions:

In a large bowl whisk together flours, sugar, baking powder, salt, cinnamon, nutmeg and cloves. Grate the cold butter and mix it into the dry ingredients until it appears crumbly. Set aside.

In a separate bowl whisk together the pumpkin puree and eggs until smooth. Add the wet ingredients and 1 cup of chocolate chips to the dry ingredients and mix until the dough is moist and comes together.

Line a baking sheet with parchment paper and sprinkle a bit of flour on it. Place dough on parchment paper and divide in half. Form each half into a 5 inch rounded circle. Brush milk on top of each half and sprinkle well with raw sugar. Cut each circle into 6 triangles. Gently pull apart the triangles so some space remains between the scones. Pop into the freezer for 30 minutes.

Pre-heat your oven to 425 and bake the scones for about 25 minutes. Start checking the scones at 22 minutes. The scones are done when a toothpick inserted in the center comes out clean with no wet crumbs. Serve warm or at room temperature. They taste best the day they are made. If for some reason you have leftovers; store in an air tight container at room temperature for a couple of days. Enjoy!

5 Cozy Fall Soups

I love soup all year-long, but here are 5 fall soups that are a must try.

This is my favorite sweet potato soup. It is super healthy and hearty which makes for a perfect fall meal. Serve it with warm crusty bread.

I made this butternut squash soup last year for G’s birthday party and everyone loved it. It has a nice kick to it!

When chicken soup is necessary to get over a cold, try this healthy recipe.

I love chili and can’t wait to try President Obama’s recipe.

I make this bean and chicken soup several times a year. Bubba loves it and hopefully someday the kids will too!

Apple Cinnamon Oatmeal Bars A La Mode Plus 5 Incredible Fall Breakfast Recipes

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A short note to fall:

Welcome back fall, it’s been awhile. I see you are starting to make yourself comfortable. The sky is a deep, beautiful blue, the air is super crisp, bits of red and orange are visible on the leaves and I pulled out my slippers. I’m not blaming you, I run cold, especially my feet. I will happily adjust to the cooler, shorter days and long cold nights. It is time to get acquainted with each other again and enjoy all the beauty you offer us every year without reserve. Other than the spectacular red, yellow and orange leaves, apples are my favorite gift from you. Thank you. Thank you for all this beauty and bounty before the long, cold winter begins. Love, Kelly

_KH10008Our CSA share gave us 5 beautiful Macintosh apples one of which went into my recipe for apple cinnamon oatmeal bars. This idea came from Joy the Baker’s Apple Cinnamon Oatmeal Cookies. The apples, cinnamon and oatmeal make for a very comforting combination of flavor, texture and smell. I chopped the apples small so a bit of apple in almost every bite. The bar is very moist so it lasts for several days. Bubba said the bars taste like apple pie but are easier to eat. The kids, who don’t particularly like chunks of anything in dessert, gobbled the bars up. Add a little vanilla ice cream and it  becomes a dessert friends and family will ask for repeatedly!

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I used white whole wheat flour a for a bit of health and nuttiness. The cinnamon and nutmeg enhance the bitter-sweet Macintosh apple and the oatmeal adds a nice texture. After you peel and chop the apple, toss it with a little lemon juice so the apples don’t brown. Adding walnuts or pecans would be really tasty but since G has a nut allergy I never use nuts.

_KH10017Line a 8×8 metal baking dish with parchment paper. Spread out batter evenly and pop them into the oven. Bake the bars at 350 for about 25-30 minutes. My house smelled incredible while the bars baked. The kids kept asking “are they ready yet?” Be prepared for family and friends to hang out in the kitchen more often than normal. You may even see them drool as they wait.

Start checking the bars around 20 minutes. The bars are done when the top is golden brown and a few moist crumbs remain on the wooden toothpick._KH10021Allow the bars to cool in the pan on a wire rack for about 1/2 hour. Lift the bars out using the parchment paper over hang. Cut bars into 9 squares or less if you want really big bars.

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Serve warm or at room temperature with vanilla ice cream and enjoy!

Apple Cinnamon Oatmeal Bars A La Mode

recipe adapted from Joy the Baker

makes 9 bars

Ingredients

1 cup white whole wheat flour

1 1/4 cup old fashion oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

a good pinch of nutmeg

1/2 cup or 1 stick of unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 medium apple, peeled and chopped small ( I used Macintosh but Granny Smith would be yummy too)

1 teaspoon of fresh lemon juice

Directions:

Pre-heat the oven to 350 and line a 8×8 metal baking pan with parchment paper. Be sure that some of parchment paper hangs over two sides which will make removing the bars from the pan a lot easier.

In a medium size bowl whisk together flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

Peel and chop the apple and in a small bowl toss with 1 teaspoon of lemon juice. Set aside.

With stand mixer using a paddle attachment, cream butter and sugars until light and fluffy about 3-5 minutes. Scrape down the sides of the bowl once or twice. Add the egg and 1 teaspoon of vanilla extract and beat for an additional minute.

Reduce the speed to low and mix in the flour/oat mixture until just combined. Stir in the apple chunks. Pour batter into prepared pan and bake for 25-30 minutes. Be sure to check the bars starting at 20 minutes. You don’t wan to over bake!

After the bars have baked, allow them to cool on a wire rack for about a half hour. Remove from the pan and cut into big or small squares. Serve slightly warm or at room temperature with a scoop of vanilla ice cream. Take a big bite and enjoy!

5 Super Tasty Fall Breakfast Recipes

I love breakfast food and below is 5 recipes that I must try this fall. I’ll report back on my favorite.

Combine waffles and apple cider and you’ll get this tasty breakfast which sounds perfect on a cool morning.

I love Smitten Kitchen. I encourage you to check out this blog if you haven’t already. Deb Perelman’s recipe for Pumpkin Cinnamon Rolls with a cream cheese glaze is a must try. In fact I may need to make them for G’s upcoming birthday.

Do you love a scone in the morning? Try this recipe from King Arthur Flour.

Lets not forget about muffins and pear season. Head over to the Kitchn for this muffin recipe.

When you want a healthy start to your morning, try this pumpkin oatmeal pancake recipe.