CREAMY MASHED POTATOES

CREAMY MASHED POTATOES
This is the only way I am going to make mashed potatoes from now on.  No longer am I going to use the Bosch. I can't believe I have been making them wrong for so many years.  I love, love doing it this way.  They are so creamy and yummy!  Thank you Pioneer Woman!  I don't always add as much butter/cream cheese and it calls for.

http://thepioneerwoman.com/cooking/delicious_creamy_mashed_potatoes/

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. 

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

WHITE CHILI

CREAMY WHITE CHILI
This is in the Lemon Cookbook pg 43.  It is one of our favorites. So good.  We have this every year at the yurts.  So good with cranberry bread, corn bread or pumpkin biscuits.  Double or triples really easy.

1# boneless skinless chicken breast, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 tsp garlic powder or 1 clove garlic
1 T vegetable oil
2 cans (15 1/2 oz each) great northern beans, rinsed and drained, or Pinto & Piquettes
1 can (14 1/2 oz) chicken broth
2 cans (4 oz) chopped green chilies (my family likes 1 can)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
18 - 1/4 tsp cayenne pepper (or to taste)
1 cup (8 oz) sour cream (not light)
1/2 c whipping cream (1/2 works too)
---
cheddar cheese for on top of each serving
bacon crumbles, optional (Scott really likes this)

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.  Remove from heat; stir in sour cream and cream.  Serve immediately.  Sprinkle cheddar cheese on top of individual servings.  Yield: 7 servings 

WHITE CHICKEN CHILI
This won the chili cook off in our ward October 2016.  Got the recipe from The Hickens.  Was super yummy!

1/2 - 1 yellow onion
2 - 4 cloves garlic
2 chicken breast or thighs
30 oz great northern beans
15 oz diced tomatoes with green chilies (just did regular without green chilies)
4 oz green chilies
1 1/2 cups chicken stock
8 oz cream cheese
1 T oregano leaves
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
chopped cilantro
shredded cheese
corn tortilla chips

Layer onion, garlic, chicken, beans, tomatoes, green chilies, chicken stock, cream cheese and spices in crock pot.  Cook on low for 8 hours.  Top with cilantro, shredded cheese and tortilla chips.

CROCK POT CORN CHOWDER

http://www.thehungryhoarder.com/2012/12/04/crockpot-corn-chowder/

Crockpot Corn Chowder

Didn't sure how we would like this, but very yummy!  Used some of our leftover Christmas ham.  Leftovers were very good too.  Really liked it because it isn't as heavy as some of other soups.  Had some little teeny tiny potatoes (Trader Joes) that I used whole.  Just threw them in - didn't peel.  Also used three russet potatoes.

8 Servings

I love corn and this chowder was delicious. It had just the right amount of creaminess, and the ham tied it all together.

Ingredients:

• 6 potatoes peeled, cubed
• 1 can (14 ounce) creamed corn
• 1 cup corn frozen
• 2 cups chicken broth
• 8 ounces ham diced
• 1 teaspoon white pepper
• 1 teaspoon sweet basil
• 1 cup onions diced
• 1/2 stick butter softened
• 2 cups half & half
• 1 cup colby jack cheese shredded
• 3 green onions sliced, green part only (didn't have any)

Directions:

1. Place potatoes, corn, chicken broth, ham, pepper, basil and onions into the crockpot.
2. Cover and cook on low for 7-8 hours.
3. Using a handheld potato masher, mash the mixture to your desired consistency.
4. Add the butter and half and half.
5. Cook for an additional 30 minutes on high.
6. Top with cheese and green onions.
7. Serve with your favorite bread.

SNICKERDOODLE CUPCAKES / SNICKERDOODLE COOKIES

I am not a huge fan of cupcakes, but Sarah Sperry had brought these to the Daddy Daughter activity.  Sue Oakley took some home to her daughter and she was saying her daughter texted her at 2 am and asked who make those cupcakes because they were the best.  I knew I had to try them.  They are really, really good. I loved the frosting with or without the cinnamon.

UPDATE: We used the leftover frosting to put on some french toast.  Super, super good!

http://sallysbakingaddiction.com/2013/10/01/snickerdoodle-cupcakes-cinnamon-swirl-frosting/

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Light and fluffy vanilla cupcakes with a cinnamon-sugar swirl, topped with cinnamon & vanilla frostings.

yield: 12 CUPCAKES

prep time: 25 MINUTES

total time: 45 MINUTES, PLUS COOLING

Ingredients:

CUPCAKES

• 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure) - I used kitchen scale
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1/2 cup (1 stick or 115g) unsalted butter, melted
• 1 large egg
• 1/4 cup (60g) yogurt*
• 3/4 cup (180ml) milk*
• 1 Tablespoon vanilla extract
• 2 teaspoons ground cinnamon

CINNAMON-SWIRL FROSTING

• 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
• 3-4 cups (360-480g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or half-and-half*
  
• 2 teaspoons vanilla extract
• salt, to taste
• 1 Tablespoon ground cinnamon
• 12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)

Directions:

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.  Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.  Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. See photo above for a visual.  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.

Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.

To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as desired. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

*For the yogurt in the cupcakes, you may use plain or vanilla; regular or greek yogurt; any fat content; or even sour cream.

*For the milk in the cupcakes, you may use cow's milk; or soy milk; or almond milk. Vanilla or plain. I prefer using milk with some fat (like 1% or 2%), it makes the cupcakes moister. 

*For the cream in the frosting, you may use milk instead. However, the consistency of the frosting will not be as creamy.

Soft & Thick Snickerdoodles

Cookies have a strong cinnamon taste, as cinnamon is generously used in the dough and the topping. The cookies are very puffy. You may slightly press down on them before baking or after baking to induce spreading.

Yield: 2 dozen

Ingredients:

COOKIES

• 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
• 1 and 1/3 cup (267g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• 2 teaspoons cream of tartar*
• 1 teaspoon baking soda
• 2 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt

TOPPING

• 1/4 cup (50g) granulated sugar
• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
2. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
3. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
4. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
5. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
6. Freezing instructions: Cookies freeze well, up to 3 months. Or you can freeze the cookie dough balls. Roll the dough into balls and then freeze for up to 2 months. You can freeze with cinnamon sugar coating or without, your call. You can bake the frozen cookie dough balls in their frozen state for 1-2 minutes longer than what the recipe states.

*Cream of tartar is required for this recipe. Please see the text of the post for more information. 

CHOCOLATE CROISSANTS

CHOCOLATE CROISSANTS

Taste of Home Contest Winning 2010 pg. 67

These are super delicious and easy to make. Scott said they would be good with egg nog. Would be a perfect Christmas breakfast. We had them on General Conference weekend with fruit and a potato breakfast dish (Taste of Home Family Collection pg. 41) because I had potatoes I needed to use. Next time they would be perfect with a meat and fruit. I only got 6 croissants, but still made same amount of batter. Will save for french toast later in the week.

12 unsliced croissants

2 cups milk chocolate chips

1/3 cup sugar

1 tsp cornstarch

1 tsp cinnamon

1 cup milk

4 eggs, lightly beaten

1/2 cup 1/2 1/2

3 tsp vanilla

Cut a slit into the side of each croissant; fill with about 2 T choc. chips.

In a bowl, combine sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla.

Dip croissants into egg mixture. Place in two greased 15x10x1 baking pans (since I only did 6 they fit into a 9x13). Bake at 400 for 7-9 minutes or until golden brown. Serve warm.

CHOCOLATE PANCAKES WITH HOMEMADE SALTED CARAMEL SAUCE

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

Chocolate and caramel is a match made in heaven and makes for a special breakfast treat. The soft, light, fluffy, moist buttermilk pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Recipe may be doubled and extra pancakes can be frozen and reheated for busy mornings. Chocolate, it's what's for breakfast.

http://www.averiecooks.com/2013/06/chocolate-buttermilk-pancakes-with-homemade-salted-caramel-sauce.html

We liked these.  Used caramel sauce from Trader Joe's.  Yum!  Make a double batch!  Leftovers makes great PB sandwiches.

UPDATE: I have made the caramel sauce, but we actually like the other caramel syrup (http://lncookbook.blogspot.com/2010/11/syrup.html). 

YIELD: 10-12 small pancakes or 6 larger

PREP TIME: 5 mins for pancakes

COOK TIME: 5 mins for pancakes, 10 mins for caramel

TOTAL TIME: 20 minutes

INGREDIENTS:

Pancakes

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark Cocoa Powder)
2 tablespoons granulated sugar

1 tablespoon light brown sugar, packed

1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup buttermilk , plus a splash more only if necessary
1 large egg
2 heaping tablespoons canola or vegetable oil
1 teaspoon vanilla extract

Salted Caramel Sauce

Makes about 1 cup

Note - If you don't want to make your own salted caramel sauce, Trader Joe's sells Fleur de Sel Salted Caramel Sauce, which I swear by. Williams-Sonoma has a Salted Caramel Sauce for four times the price of the Trader Joe's sauce.

1 cup granulated sugar

1/4 cup water

3/4 cup heavy cream or half and half (I use half and half)

1 tablespoon vanilla extract

2 tablespoons rum, optional

1/4 cup butter (half of 1 stick, salted or unsalted may be used)

1/2 to 1 teaspoon kosher salt, or to taste (or omit salt for regular caramel sauce)

DIRECTIONS:

1. For the Pancakes - In a large mixing bowl, whisk together first 8 dry ingredients (through optional salt); set aside.
2. In a large measuring cup or bowl, whisk together final 4 wet ingredients.
3. Add wet to dry, and fold gently to combine. Don't overmix; batter will be lumpy. It's a thick batter, but if it's too thick for your liking, add a splash of additional buttermilk to thin it.
4. Spray a large non-stick skillet with cooking spray, and place over medium heat.
5. Using a 2-tablespoon cookie scoop or spoon that's been sprayed with cooking spray (helps batter to slide right off), place heaping 2-tablespoon mounds of batter in skillet. Cook pancakes on first side for about 3 minutes, flip and cook on second side for about 2 minutes, or until done. Repeat until all batter is gone, respraying both skillet and scoop with cooking spray as necessary.
6. Serve pancakes immediately with butter, syrup, or your favorite topping. If making the salted caramel sauce, place pancakes on a baking sheet and keep them in a preheated 250F oven while making the sauce so they stay warm. Pancakes can be wrapped or kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months.
7. For the Salted Caramel Sauce - In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.
8. Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.
9. Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.
10. Add the vanilla and optional rum. It will bubble again.
11. Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.
12. Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.

EASY SALTED CARAMEL SAUCE

EASY SALTED CARAMEL SAUCE
This is to die for!   Good with apples, pretzels, apple or pear cake, ice cream, waffles or pancakes.

http://nancycreative.com/2014/09/15/easy-salted-caramel-sauce/

Use this caramel sauce as a topping over ice cream, as a fruit dip for apples or pears, or drizzle it over cakes or muffins…it adds a great flavor when you’re wanting something sweet, salty, and caramel-y! I like drizzling it over apples, and the apples I used here are called SweeTango® apples (I received a few complimentary apples to try out), which are crisp and sweet with a little tart punch. They tasted great with this caramel sauce!

Makes about 2 cups

1 cup granulated sugar
1 cup packed dark or light brown sugar (dark brown sugar with give you a deeper-colored caramel sauce)
1/2 cup heavy cream
1/2 cup half and half (light cream)
3/4 cup (1 1/2 sticks) salted butter, cut into slices
1 1/2 teaspoons salt or sea salt

Mix the sugars, heavy and light creams, and butter in a saucepan over medium-low heat. Stir gently for 15 minutes while ingredients are melting and cooking–mixture will thicken slightly. Turn up heat to medium and cook for another 2 1/2 to 3 minutes, stirring frequently, as mixture comes to a full boil. Then let mixture continue boiling for an additional 2 more minutes, stirring constantly. Remove sauce from heat and stir in salt. Cool caramel sauce for about 15 minutes and pour into a canning/mason jar.

Use caramel sauce warm or let cool in jar another 15 to 20 minutes before storing in the refrigerator, tightly covered, until ready to use. The caramel sauce can be stored up to 2 weeks in the refrigerator.

To reheat, place uncovered jar in microwave and heat for 30 seconds; remove and stir sauce, then heat for an additional 30 seconds (or longer, if needed) and stir again before using.

CINNAMON ICE CREAM - PIONEER WOMAN

PIONEER WOMAN CINNAMON ICE CREAM
http://thepioneerwoman.com/cooking/2014/04/cinnamon-ice-cream/
http://tastykitchen.com/recipes/desserts/cinnamon-ice-cream-3/

This tasted pretty close to Roadhouse cinnamon ice cream.  We did like it better after it had sat in the freezer all night.  It was pretty soft when coming out of ice cream maker.  Have to 1/2 recipe for our ice cream maker!

Description
If you haven’t tried homemade cinnamon ice cream, you’ve missed out on a miraculous treat! Utterly divine.

Ingredients
3 cups Half-and-half
2 cups Sugar
3 whole Cinnamon Sticks (WinCo has in bulk)
1 whole Vanilla Bean (or 1 Teaspoon Vanilla Extract)
9 whole Egg Yolks
3 cups Heavy Cream (used heavy whipping cream)
1-½ teaspoon Ground Cinnamon

Preparation
In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it to combine, then add the cinnamon sticks, the caviar from the vanilla bean, and the empty vanilla bean pod. Stir the mixture around and heat it up until it’s very hot but not boiling.

Meanwhile, add the egg yolks to a medium bow and whisk them vigorously for about 2 minutes, until the yolks are slightly lighter in color.

Remove and discard the cinnamon sticks and vanilla bean pod from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking them constantly to temper the egg yolks. Repeat with another ladle of the hot liquid. When it’s mixed in, slowly pour the entire egg mixture into the pan with the half-and-half, stirring with a spoon. Once added, stir and cook it for 2 minutes or so, until the mixture is thick enough to coat the spoon.

Set a fine mesh strainer over a clean glass bowl and strain the custard. Don’t worry if it’s a little lumpy!

Add the heavy cream to the bowl, add the ground cinnamon, and stir it all together. Chill the mixture for an hour or so, then pour it into the ice cream machine and process it according to your machine’s directions. When it’s finished churning, it will be in the soft-serve stage; transfer it to a freezer container and freeze for several hours or overnight until it’s frozen firm.

Delicious!

SUGAR COOKIE BARS

SUGAR COOKIE BARS
http://www.highheelsandgrills.com/2012/08/sugar-cookie-bars.html
These are so yummy!  Took them when we went to the Yurts with the Gray & Bradford family December 2013 (took Conga squares too).  Everyone liked them.  Tasted just as good days later.

Ingredients:

Cookies: 

• 2-1/2 cups bread flour (or all-purpose flour is fine)
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 Tbsp. sour cream
• 1 tsp. vanilla extract

Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup half and half
• 1 tsp. vanilla
• Pinch of salt
• Several drops of food coloring (optional)

Directions:

1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve.  

PUMPKIN SCONES

DOUBLE–GLAZED PUMPKIN SCONES by NancyCreative, adapted from Food.com

http://nancycreative.com/2011/10/04/pumpkin-scones-as-good-as-starbucks-or-maybe-even-better/

• 2 cups all-purpose unbleached flour
• 7 Tablespoons packed brown sugar (or about 1/2 cup)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 Tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 Tablespoons half and half
• 1 large egg

POWDERED SUGAR GLAZE

• 1 cup plus 1 Tablespoon powdered sugar
• 2 Tablespoons half and half

SPICED GLAZE

• 1 cup plus 3 Tablespoons powdered sugar
• 2 Tablespoons half and half
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Preheat oven to 425 degrees. Lightly grease a baking sheet or line with parchment paper (I used parchment paper and it worked out great). Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry blender, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

In a medium bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

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. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so you have 6 triangular slices of dough (I dipped my knife in flour as I was cutting the pieces, and it definitely made the cutting easier). Place the 6 slices of dough on your prepared baking sheet. Bake at 425 degrees for 14 to 16 minutes, until scones just begin to turn light brown (I baked mine for 15 minutes). Place on wire rack to cool.

While scones are cooling, make the first glaze…

POWDERED SUGAR GLAZE: Mix the powdered sugar and half and half together, blending until smooth.

When scones are cool, either use a brush to paint the glaze over the top of each scone, or just put a dollop of glaze on the scone with a teaspoon and use the back of the spoon to spread the glaze over the top.

As the glaze firms up, make the second glaze…

SPICED GLAZE: Combine the powdered sugar and half and half, blending until smooth. Then add in the spices, and blend mixture until smooth.

Drizzle this thicker glaze over each scone (I just used a teaspoon to drizzle it, but you can also use a whisk or plastic squirt bottle–whatever you find easiest). Allow the icing to dry about an hour before serving.

Enjoy these scones with your favorite coffee or hot tea…perfect on a chilly autumn morning!

CHOCOLATE CUPCAKES WITH FROSTING - OWL

http://nancycreative.com/2013/10/12/owl-cupcakes/

http://nancycreative.com/2013/10/10/chocolate-cupcakes-with-fudgy-frosting/

CHOCOLATE CUPCAKES WITH FUDGY FROSTING 
by NancyCreative, adapted from Martha Stewart

These are very tasty and very chocolaty.  We had for FHE - Abagail's choice.  Had fun making the owls.

Makes 12 cupcakes

3/4 cup unsweetened cocoa powder (I used Hershey’s brand)
3/4 cup unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt (or substitute sour cream)
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, sift together the cocoa powder, flour, baking powder, and salt; set aside.

In a large bowl or mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well. Then add flour mixture in two batches, alternating with sour cream and beginning and ending with flour (if using a mixer, set the mixer to low speed for this).

Spoon batter into cups, filling each 3/4 full. Bake at 350°F for 20 to 23 minutes, or until toothpick inserted in centers comes out clean (I baked my cupcakes for 23 minutes).

Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. After cupcakes are completely cooled, frost with the Fudgy Frosting.


FUDGY FROSTING 

Makes about 3 cups

3 1/2 cups confectioner’s sugar
1 cup unsweetened cocoa powder
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1/2 cup Half & Half (light cream)–or you can substitute milk
1 teaspoon pure vanilla extract

Sift confectioner’s sugar and cocoa powder together in a medium-size bowl. Add butter, Half & Half (or milk), and vanilla. Stir ingredients until smooth.


Note: This is a very thick, fudgy frosting–if you want to frost your cupcakes with a decorator 

HOT CHOCOLATE BROWNIES

HOT CHOCOLATE BROWNIES
These are really, really good and very rich!!

1/2 cup unsalted butter
2/3 cup half & half or heavy cream (heated in microwave for 30 seconds)
2T hot chocolate mix
1 cup all-purpose flour
1/2 cup Hershey's Dark unsweetened cocoa powder
1/2 teaspoon salt (scant)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract

Ganache:
1/4 cup heavy cream
1/2 tablespoon unsalted butter
1/4 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan (or 11x7) with foil, and spray foil with non-stick cooking spray.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring freguently, for 6-8 minutes, or unti light golden brown. Stir in half and half and hot chocolate mix.  Stir until well combined.  Remove from heat. 

In a medium-sized bowl, sift together flour, cocoa powder, and salt.
In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes.
Reduce mixer speed to low, and gradually add melted butter mixture, and beat 1 additional minute. Gradually beat in flour, until just combined. 

Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack, or do what I did: Cool pan in an ice-water bath; when cool, freeze the pan for an hour or two in the freezer. I think this process gives brownies a better texture.

To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.

Yield: 12 brownies