Apple Scones with Butterscotch chips

by Suzanne on October 28, 2014

in Breakfast

Apple scones with butterscotch chips |you-made-that.comI’ll be the first one to admit, I’m in love with SCONES! It’s a love affair that started about 8 years ago, up until then I had never had one, I know it’s a shame isn’t it. We were at a hotel in Myrtle Beach for some work conference my husband had and in the middle of the table was this basket of 3 bite triangle scones with blueberries or some other kind of fruit I’m not positive. I actually had to ask the girls around me what these little triangular things were, then it happen, first bite and I was hooked! Yep, like a fish caught on a line except I wasn’t trying to get away, they were soooo good, flakey, yet moist, sweet but not overly sweet…perfection!

Skip ahead to 4 years ago and I started food blogging and I made my very first scones and posted about it, they of course were blueberry (love blueberries) and in my opinion are simply the best scones ever! I turned my family, minus the picky boy, into scone loving people too, and now it’s a treat to make and eat scones at my house. My favorite is still the blueberry but I’m branching out into other ways of making scones and oh boy, I haven’t met a bad one yet.

The apple scones here are so heavenly right out of the oven, I had to eat two!  What is really different about these scones is that there is no cream or milk in them as the wet binder.  Cream is by far the best ever, but these scones were dang good even without it.  Eggs and applesauce plus the moisture from the fresh apples act as the binder here, the texture is a bit more cake like than bisquit and dough much wetter.  The butterscotch chips make these extra special, you could substitute cinnamon chips and even white chocolate chips but you gotta put them in for sure.  I froze my scones over night which by the way is a great tip because that way you can pop them in the oven in the morning instead of making them.  Even if you do decide to make them the same day you are going to eat them, it’s a good idea to put them in the freezer for 30 minutes it allows the dough to rest and get cold so they will rise up really nicely.

Apple scones w/butterscotch chips |you-made-that.comApple scones with butterscotch chips |

2 3/4 cups all purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg or not fresh is ok
1/2 cup or 8 tablespoons cold butter
2 eggs
1 teaspoon vanilla
1/2 cup applesauce (I used homemade)
1 apple or 3/4 cup diced (your choice of variety)
1/2 cup butterscotch chips or cinnamon chips
Topping: 2 tablespoons large crystals or even regular sugar
1/2 teaspoon of cinnamon

Step 1: Pre-heat oven to 425 degrees, line a cookie sheet with parchment paper or silicone mat.
Step 2: In a food processor put flour, sugar, salt, baking powder, cinnamon and nutmeg and turn on to mix the ingredients together. Add the cold butter cut into chunks and turn on again until the butter is in small beads.
Step 3: In a small bowl put eggs,vanilla and applesauce together and lightly mix to break the eggs up. Now turn on food processor and add the wet ingredient through the shoot until the dough forms into a ball, but not over mixed. This dough is wet so it may not form a perfect ball and that’s okay.
Step 4: Turn dough out onto a floured surface and lightly knead in the apples and butterscotch chips. Divide dough in half or leave it all together depending how big you want your scones to be. Pat the dough into a circle and cut with a pizza cutter or sharp serrated knife like a pie. Brush top with milk and sprinkle sugar and cinnamon on top. Transfer the scones to baking sheet and put the baking sheet into the freezer for 30 minutes or even overnight if you like.
step 5: After they have been resting in the freezer for at least 30 minutes bake for 20-30 min. until tops are lightly browned. When down take out of the oven let cool 10 minutes if you can wait that long and then serve with butter or apple butter and enjoy!

Apple scones with butterscotch chips |

Apple scones with butterscotch chips |
Recipe slightly adapted from: King Arthur Flour blog Flourish


Quick Wassail for Two

by Suzanne on October 22, 2014

in Drinks

Quick wassail for two

Today’s recipe is a quick one that is perfect for chilly weather in the Fall and Winter. I received some wonderful samples of Cascade Ice beverages from the company Cascade Ice and so it seems only appropriate for the time of year to make something a bit festive like wassail. Some of you may not be familiar with what wassail is, so I did look up the history of wassail. According to Wikipedia (consider the source) wassail was a hot mulled cider that was part of a ceremony of drinking the “health of trees” the apple trees in hopes that they might better thrive. The purpose of wassailing was to awaken the cider apple trees and to scare away any of the evil spirits so as to ensure a good harvest of apples in the Autumn. Wassailing started in South West of England and the people would go from orchard to orchard singing, drinking and a King and Queen of wassailing was appointed. The Queen of wassailing would take some soaked toast from her wassil and put it in the boughs of the apple tree as a gift to the tree.

The wassail of today is typically found as a party type warm punch cooked over the stovetop or in a slow cooker, but I decided to make a quick two serving size recipe for the microwave. What made me think to do this is I often heat up apple juice in the microwave and sprinkle it with cinnamon when I want something cozy to drink on chilly evenings but not something chocolate like cocoa. There are all kinds of wassail recipes out there but this is my own version and it’s really pretty tasty. The cascade ice organic sparkling grapefruit water gives the drink something extra special with the bubbles and grapefruit essence, there are other flavors to choose from but I wanted a citrus taste to go with the orange juice I added. There isn’t enough carbonation in this recipe to make it taste “soda pop” like so don’t worry about that at all.  Just gather up loved one and a few ingredients, make this easy no fuss warm drink while watching a movie together or just spending some quality time talking together.

Quick wassail for two|

2 cups apple cider
1/3 cup orange juice or 2 juiced oranges
1 tablespoon brown sugar
8 whole cloves
1/4 teaspoon ground cinnamon
2 cinnamon sticks optional
1/2 cup Cascade Flavored Grapefruit water

Directions: Put all the ingredients except sparkling water into a 4 cup measuring cup. Stir and microwave for 2-3 minutes or until hot. Now add the sparkling water and stir then pour into glasses and enjoy.

Quick wassil for two|you-made-that.comCascade water
Check out all the great flavors they have to offer, I’m sure you could use the sparkling water with any of your favorite punch recipes or specialty drinks. If you are interested in trying out this organic healthy no calorie water then click here and find out “where to buy” map.


Pumpkin & Mushroom Soup

by Suzanne on October 17, 2014

in Soup & Salad

Pumpkin mushroom soup |you-made-that.comI have to admit before I started food blogging if you were to offer me pumpkin soup I would’ve made a bad face. Well, that was a few years back and now I’m posting my first pumpkin soup recipe made with fresh pumpkin not canned, I’ve come a long way baby. I wouldn’t say that my family is at the same stage I am about pumpkin soup but that’s okay because I really enjoy it.

After deciding to make pumpkin soup, I then needed to choose a flavor to highlight in the soup. I chose to flavor my soup with a spice typically found in Indian food that I have used a few times and am getting more fond of, it’s garam masala. Garam masala is an Indian curry not based on the spice tumeric like most other curry powders, it’s based on three part mixture of cardamom, coriander and black pepper. All I can tell you is that it’s a complex flavor blend that is used in all kinds of Indian dishes and it taste very good and a little bit spicy. Pumpkin is so mild in flavor it needs a spice that fully flavors the dish.  If you can’t find any garam masala then you could substitute curry powder, but I found garam masala at my local Walmart shopping center (a shocker to me). Get out of your comfort zone a little and try out this pumpkin soup.

Pumpkin mushroom soup |

Pumpkin & Mushroom Soup

1/2 a large yellow onion chopped
8 oz. whole mushrooms, chopped
1 clove garlic press
3/4 tsp. garam masala
1/4 tsp. ground ginger
red pepper flakes (optional)
1/2 tsp. salt
4 cups chicken broth
1 small sugar pumpkin roasted – 3 1/2 – 4 cups fresh roasted pumpkin pureed

Step 1: In a large stockpot cook the onion, mushrooms, and garlic on medium heat until cooked well, but not burnt.
Step 2: Add the spices, salt and chicken broth stir well then add the pureed pumpkin. Stir well and cook until hot.
Garnish with crumbled bacon, and serve with crust bread or Indian naan bread.



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