in honor of fall...a recipe

i really wanted  to make these early this morning, and show you a photo step by step. But this week my life has been BUSY! so i stole borrowed the recipe from here and the photos from here

i am going to make these today we have a busy day tomorrow and it will be nice to have breakfast ready! 

Starbucks Pumpkin Scones Recipe

Source: thekitchn.com via Kelly on Pinterest

These pumpkin scones are delightful, and they are quick and easy to make.


Scones Ingredients:

2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove

( i half the amount of nutmeg and clove) i find it over powering.

1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Sugar Glaze Ingredients:

1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk

Spiced Glaze Ingredients:

1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze Directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones.

make them so you won't have to cry when starbucks stops carrying them in february. 
promise you'll thank me! hee-hee

I'm Sorry, Will You Forgive Me?

O.K. so yesterday was a 

B.A.D. D.A.Y...!

and i took it out on the price of gas. 

i feel like i messed up my KARMA by spewing my negative moment or two (who am i kidding) into 

blog land.

I'm Sorry :-( 

Please Forgive ME!

PLEASE

So to make up form my rudeness i want to share a recipe with you

i cook when i'm upset so yesterday i made this.

i made a few changes that i will share with you.

Spring Green Risotto

click for the full recipe.

I LOVE Ina Garten so all credit goes to her!

Barefoot Contessa Back to Basics

BROUGHT TO YOU BY 

FOOD NETWORK

food net is my fave!!!

*i always play a round with recipes.
i like cooking to be easy, so i tend to use only basic foods and spices. if a recipe call for something that i don't normally have in my house i leave it out. sometimes it turns out. sometimes it doesn't.
again look at Ina's recipe because i have changed this one to my liking. sorry Ina i still love you!

Ingredients:

1 1/2 Tbs good olive oil

3 cups chopped leeks

 1 1/2 cups rice

2/3 cup dry white wine 

4-5 cups chicken stock

1 pound thin asparagus

2 Tbs fresh squeezed lemon juice

1/3 cup mozzarella cheese

3 Tbs minced chives

1/2 cup freshly grated asiago

so here's the deal i'm going to show you pictures from each step and give you my "toyed" with directions

1. saute the leeks in 1 1/2 tbs. olive oil over medium heat 
 for 5-7 minutes

2. stir in the rice *(i use whatever i have on hand) i'm a cheater! make sure the rice gets coated with the oil!

3. add 2/3 cup of dry white wine & simmer until the wine has been mostly absorbed.

* i always use the cheapest wine i can find for cooking. 

 some people may notice a difference when you cook with better wine but, i just don't.

The Big Kahuna is from Fresh & Easy. it cost me a whole $1.99... PERFECT!

4. add 4-5 cups chicken stock 1 cup at a time and let it simmer down before adding more. remember to stir continuously this take about 20-30 min. 

* i didn't make fresh stock. i never have i use bouillon cubes sometimes i'll use vegetable bouillon, it all depends on my mood

 5. while that's going on  wash & cut 1 lb. of thin asparagus into

 2 inch pieces!

6. blanch the asparagus and blanch 10 oz. frozen green peas.

sorry i didn't take a pic of the peas OOPS!

* i cheated here too! i used my instant tea kettle to bring my water to a boil and poured it over my asparagus. and let it sit for about 5 minutes.  i hate over cooked asparagus or any veggie for that matter. i like them crisp! 

*i did the same thing with the peas however since they were frozen i had to drain the water once and pour boiling water over it again and let it sit for about 3-4 minutes.

7. once the rice is tender but firm add the asparagus 

8. add the peas

8. now mix it together

9. remove from heat and add mozzarella and lemon juice on top
let it sit for a few minutes so the flavors have a chance to fuse. 
i cover it.

10. garnish with asiago and green onion
 *i didn't have any chives. 
it was still good

TA-DA

*i really wish i didn't use my "autumn bowl" for this pic. oh well nothings perfect!

BON APPETIT

*side note you can put salt and pepper to your liking, i didn't there is so much flavor without it. 

do you forgive me???


"But the Holy Spirit produces this kind of fruit in our live:
love, joy, peace, patience, kindness, goodness, 
faithfulness, gentleness, & self-control
There is no law against these things."
Galatians 6:22-23


Lord I'll try not to forget again.

xxO