That’s right folks, Pumpkin Lattes and Scones are back!!!! I encourage you to go out at once and buy one of each! Mention this blog and you’ll pay full price just like everybody else.
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 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 powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
2 cups powdered sugar
4 tablespoons whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, 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 separate 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 (use as much flour as is needed) and form it into a 1/2-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
Ahhhh….the Big Cookie. Is there anything greater in this world? I would argue no. Well, only if you’re talking ice cream and a big cookie. For those who have not experienced the big cookie, I can promise you there’s no going back to individual cookies after this. I figured I should give Martha a second chance, especially after some of my brash comments in yesterday’s post. Martha, if you’re reading this, it was wrong of me to say you have bad hair. Who am I to judge…when I was young my mom gave me a mushroom cut so “she who cast the first stone…”
Alright, let the salivating begin!
Skillet-Baked Chocolate Chip Cookie
courtesy Martha Stewart Living
The process and ingredients are the same used in making normal sized cookies. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda and salt; set aside. In another bowl, cream butter and sugars until mixture is light and fluffy. If you’re using a cheap hand mixer like me this should only take 30 seconds. After you’ve scientifically determined the mixture to be “fluffy”, add the egg and vanilla. Again, mix the ingredients together. Once it’s incorporated, add the flour mixture, followed by the chocolate chips.
It’s hard for me to admit my mistakes, and it’s not even an option for me to show you the mess that occurred. So instead, I’ll leave you with the end photo you should experience when making this delicious and easy recipe. Now, hurry up and make this cookie before you second guess yourself!
Tvar gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www.");
var pageTracker = _gat._getTracker("UA-3232355-1");