Vegetable Tempura

So I found this book at the library, A Flash in the Pan: 100 Fast and Furious Recipes for Wok and Stir Fry by Shirley Gill and Liz Trigg. I had never had tempura before, but I always heard people ordering it in film or reading about it in books. So I decided to try it out.

“These deep-fried fritters are based on Kaki-age, a Japanese dish that often incorporates fish and shrimp as well as vegetables.”

Ingredients:

  • 2 Medium Zucchini
  • 1/2 Medium Eggplant
  • 1 Large Carrot
  • 1/2 Small Spanish Onion
  • 1 Egg
  • 1/2 Cup of Ice Water
  • 1 Cup of All-Purpose Flour
  • Salt
  • Ground Pepper
  • Vegetable Oil for deep frying
  • Sea Salt Flakes
  • Lemon Slices
  • Japanese Soy Sauce (Shoyu)

Directions:

  1. Using a potato peeler, pare strips of peel from the zucchini and eggplant to give it a striped effect. *Peeling strips of peel from the zucchini and eggplant will avoid too much tough skin in the finished dish.
  2. Cut the zucchini, eggplant, and carrot into strips about 3-4 inches long and 1/8 inch wide.
  3. Put the eggplant, zucchini, and carrot in a colander and sprinkle liberally with salt.
  4. Let stand for 30 mins, then rinse thoroughly under cold running water.
  5. Drain well.
  6. Thinly slice the onion from top to base, discarding the plump pieces in the middle.
  7. Seperate the layers so that there are lots of fine long strips.
  8. Mix all the vegetables together and season with salt and pepper.
  9. Make the batter immediately before frying: mix the egg and iced water in a bowl-then sift in flour. Mix briefly using a fork or chopsticks. Do not overmix-the batter should remain lumpy. Add the vegetables to the batter and mix to combine.
  10. Fry vegetables in wok or pan.

Thoughts After Reading:

So when I made this, all the mixture came off the vegetables and fell into the pan and burned to the pan. I guess my vegetables were too wet or something.

The ones that did fry tasted good, but the others were okay. If I were to do this again, I would dry them off with a paper towel.

For more recipes, go to Scottish Oatcakes

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Carrot Oatmeal Muffins

1920sparty

Happy New Year!

I hope you all have a blessed year!

breakfast

So it is time for our tradition of New Year’s Day breakfast food recipe!

Thoughts Before Baking:

So I don’t like the titular dessert and looked for something else to try in this book, settling on Carrot Oatmeal Muffins.

I hate eating oatmeal-like for breakfast with milk or hot water. Ugh, so gross. So any time I find a recipe that uses up oatmeal in baking or smoothies, I love to try it.

Ingredients:

  • 1 1/3 Cup of Flour
  • 1 Cup of Quick-Cooking or Old-Fashioned Dry Oatmeal
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1 Teaspoon of Cinnamon
  • 1/2 Cup of Brown Sugar
  • 3/4 Cup of Finely Shredded Carrots
  • 1/2 Cup of Raisins (optional)-I didn’t do this as I hate cooked raisins
  • 1/2 Cup of Milk
  • 1 Beaten Egg
  • 1/3 Cup of Melted Salted Butter
  • 1 Teaspoon of Vanilla Extract

Directions:

  1. Grease or spray with nonstick cooking spray a 12-cup muffin tin, set aside. Preheat the oven to 375 degrees F.
  2. In a large mixing bowl, combine flour and oatmeal.
  3. Sprinkle the baking powder, baking soda, and cinnamon on top. Mix them thoroughly.
  4. Stir in the brown sugar. Mix until until all is blended.
  5. Shred the carrots if you haven’t already done so. A fine shred is best. You want them to cook in the time it takes the muffins to bake and turn golden brown and delicious.
  6. Add the shredded carrots and raisins if adding them, to your bowl and mix them thoroughly.
  7. In a separate small bowl, combine the milk, beaten egg, melted butter, and vanilla. Give it a good stir so that everything is well combined.
  8. Dump the contents of the small bowl into the larger bowl. Gently stir just until the dry ingredients are moistened and no dry “pockets” remain.
  9. Fill the prepared muffin cups 3/4 full.
  10. Bake for 20-25 or until a toothpick inserted in the center of the muffin comes out clean.
  11. Set the muffin pan on a cold burner or a wire rack for 10 mins. After they have cooled for 10 mins, put them on a rack to cool.
  12. Makes about 12 muffins.

Thoughts After Reading:

Fantastic. I loved them!

For more Hannah Swensen recipes, go to Christmas Lace Cookies

For more muffin recipes, go to Breakfast Puffin Muffins

For more breakfast recipes, go to Pão de Queijo

For more Joanne Fluke recipes, go to Vanilla Crackle

For more New Year’s Day posts, go to Best-Ever Blueberry Muffins

In other news, let’s have a quick year review.

So last year I published 124 posts!

Out of those 124 posts, I’ve reviewed 73 mysteries. Which you should definitely check out.

And the following stand alone mysteries: Alias GraceThe Andromeda Strain, Candy from a StrangerChristina’s Ghost, Death Wears a Beauty Mask, The Mystery of Jessica Benson, The Night SisterThe President’s DaughterWeak Flesh, The Wife, and Wuthering Heights

And the following nonfiction: The Innocent Man: Murder and Injustice in a Small TownOscar Wilde’s Last Stand: Decadence, Conspiracy, and the Most Outrageous Trial of the Century, and Supernatural Horror in Literature

And the following short stories: The Black Velvet RibbonThe Boscombe Valley Mystery, A Case of Identity, Conspiracy, Definitely, A Crime of PassionThe Hitchhiker, The Jigsaw Puzzle, Marionettes, Inc.,The Old Plantation, Punishment Without CrimeStowaway, Voices in the Coalbin, and Zero Hour.

And the following Children’s books: Garfield in The Case of the Mystery Mail and High Sea Adventure 

And the following little extras: Archie Andrews: Not So Private EyeHe’s Dead, Jim, and Little Archie: Man of the House

That’s a lot!

With cooking I reviewed 49 different recipes:

Yum

Breakfast: Chorizo Breakfast BurritoEggs in Purgatory, and Pão de Queijo

Drinks: Banana Peanut Butter SmoothieBlueberry Earl Grey Tea SmoothieBlueberry Infused Water, Fresh & FrozenBlueberry Muffin SmoothieCinnamon Roll SmoothieHealthy Pumpkin Pie SmoothieLondon Fog FauxccinoLondon Fog SmoothieStrawberry Infused Water, and Watermelon Infused Water.

Soup:Black Bean and Turkey StewCrock-Pot Potato & Kielbasa ChowderCrock-Pot Sausage, Spinach, and White Bean SoupFrench Onion SoupHearty Lasagna Soup, and Tortellini Soup with Italian Sausage & Spinach

Entrees: Basic Chicken SaladBasic HamburgerChilaquilesCreamy Parmesan SpaghettiCreamy Tomato Spinach Pasta, Cucumber Hummus Sandwich, FajitasGarlic, Tomato, Basil Grilled Cheese SandwichOne Pan Italian Sausage and VeggiesSlow Cooker Pinto Beans, and Zucchini Boats

Side Dishes: Cheese Potato CrispsFries Quatro Queso Dos Fritos, Garlic and Herb Roasted Potatoesand Hasselback Potatoes.

Desserts: Baked Apple SlicesBasic ShortbreadBraided Candy CanesChocolate WhoppersChristmas Lace CookiesFlag CakeFresh Mint Chocolate Chip CookiesIrish Blueberry Scones, and Sugar Puffs.

Extras: Cottage Cheese ToastMock Clotted CreamMy Number One Comfort FoodSimple CharosetSlow-Cooker BreadWaffle Quesadilla, and What to Do When You Run Out of Cupcake Liners

This blog was viewed 20,314 times last year.

Thank you all who viewed my work

The busiest day of the year was November 24 with 551 views and the post One Pan Italian Sausage and Veggies

The top five posts of this year were:

5) Apple Orchard Bars from Fudge Cupcake Murder by Joanne Fluke (2016)

4) Spanakopita Penne Bake (2017)

3) Fries Quatro Queso Dos Fritos (2018)

2)”The Tell-Tale Heart” from Ten Great Mysteries by Edgar Allen Poe (2017)

1)”The October Game” from Long After Midnight by Ray Bradbury (2016)

So what will the next year hold?

You’ll just have to follow me to find out!

Christmas Lace Cookies

Plumpuddingmurder

Thoughts Before Cooking:

This book had a few recipes I was interested in, and this was one that sounded good and just right for Christmas.

Ingredients:

  • 1.5 Cups of Rolled Oats
  • 1/2 Cup of Melted Butter
  • 3/4 Cup of White Sugar
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Flour
  • 1/2 Teaspoon of Salt
  • 1.5 Teaspoons of Vanilla Extract
  • 1 Beaten Egg
  • 1/2 Cup of Chocolate Chips

Directions:

  1. Measure the oatmeal into a a medium-sized bowl.
  2. Melt the butter and pour it over the oatmeal. Stir.
  3. In a small bowl, combine the sugar, baking powder, flour, and salt. Mix well.
  4. Add the sugar mixture to the oatmeal mix and blend.
  5. Mix in the vanilla and egg.
  6. Add the chocolate chips and stir the mixture.
  7. Line cookie sheets with foil and grease lightly.
  8. Drop the cookie dough by rounded teaspoons. Don’t crowd the cookies together as they spread.
  9. Bake at 350 degrees F for 12 minutes.

Thoughts After Baking:

These were good but very buttery and greasy. They also cooked fast so watch out, or else you might burn them. But otherwise, very good.

For more Hannah Swensen recipes, go to Vanilla Crackle

For more recipes from Plum Pudding Murder, go to Christmas Cheese Rounds

For more cookie recipe, go to Basic Shortbread

For more dessert, go to Baked Apple Slices

Fresh Mint Chocolate Chip Cookies

Thoughts Before Baking:

I received this Betty Crocker Celebrate! cookbook several years ago for Christmas. Since then I have made a few different recipes from it. When I saw this one about mint chocolate chip cookies, I had to make it as I LOVE mint!

Especially with CHOCOLATE!!!

Ingredients:

  • 1 1/3 Cup of Sugar
  • 3/4 Cup of Butter or Margarine, Softened
  • 1 Tablespoon of Freshly Chopped Mint Leaves
  • 1 Egg
  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon Salt
  • 1 Package (10 oz) of Mint Chocolate Chips ~1.5 Cups

**HOLIDAY SHORTCUT: If you don’t have time to chop the mint, add 1/4 teaspoon of Mint Extract instead.**

***HOLIDAY TWIST: Substitute the raspberry chocolate chips for the mint for another summer twist.***

  1. Heat oven to 350 degrees.
  2. Beat sugar, butter, mint, and egg in large bowl with electric mixer on medium or with spoon.
  3. Stir in flour, baking soda, and salt.
  4. Stir in chocolate chips.
  5. Drop dough by tablespoonfuls about two inches apart onto an ungreased cookie sheet.
  6. Bake 11-13 mins or until golden brown.
  7. Cool 1-2 mins, move from sheet to wire rack. Makes about 3.5 dozen cookies

Thoughts After Cooking:

Sorry no picture, but that just means I’ll have to make more!! It is so good, you should try it. I’ve never made it with the raspberry cookies, and I can’t wait to try.

For more Betty Crocker Celebrate! recipes, go to Irish Soda Bread 

For more cookie recipes, go to Chocolate Whoppers

For more desserts, go to Sugar Puffs

For more mint recipes, go to Blackberry Mint Infused Water

Basic Hamburger

Thoughts Before Cooking:

Almost everyone loves hamburgers. This recipe is just a basic one that my mom would do all the time she made burgers. This is the bones of it, you can dress it up any way you like.

Ingredients:

  • 1 Pound of Ground Beef or Turkey
  • 1/4 Cup of Bread Crumbs
  • 1 Large Egg

Directions:

  1. In  large bowl place the meat.
  2. Add the bread crumbs and egg.
  3. Work the bread crumbs and the egg into the meat.
  4. Form the meat into patties wide enough to match the bun and at the thickness you desire.
  5. Cook in pan or on grill.
  6. Add any extras or condiments you desire.

Thoughts After Reading:

I loved it, and I think you all will too.

For more recipes, go to Simple Charoset

In other news today is:

Have a great time and watch some scary films!

For more on Friday the 13th, go to C is for Chocolate Oat Crackles

The Veldt

“The Veldt” (originally published as “The World the Children Made”) from The Illustrated Man by Ray Bradbury

Thoughts Before Reading:

Usually I post short stories on a Sunday, but as it was originally published on September 23, 1950, I thought I would post the review on that day.

Happy anniversary!

I first read The Illustrated Man, over fifteen years ago and completely fell in love with it, devouring it from beginning to end. I thought it was phenomenal and utterly creepy.

Hold me!

This story is so well written, just reading the name sends shivers down my spine.

Now as you read the synopsis, the story may sound slightly familiar to you fellow ’90s kids, as this is what the DCOM (Disney Channel Original Movie) Smart House was based on.

Plot Synopsis:

The story is set in the future and the houses are full of all kinds of technology and gadgets that people don’t have to do anything for themselves.

You ask for something, the house makes it and it appears. You have devices that paint for you, read to you, etc.

 The walls can change to mimic anything you wish, and what the children, Peter and Wendy Hadley, in this home keep asking for is the African Veldt.

And it is starting to scare the parents, Linda and George. They don’t know why, but something is…wrong. When they see the far off lions eating something, with the vultures waiting their turn it frightens them, but why?

Lately, the parents and children have been having some issues.The parents have decided that the children have become too spoiled and need to do things for themselves instead of having the house do it all for them, things like tying their shoes themselves, brush their own teeth, take their own bath, etc.

They call in their friend, a psychologist. David McClean, who quickly diagnosis the problem.

“You’ve let this room and this house replace you and your wife in your children’s affections. This room is their mother and father, far more important in their lives than their parents. And now you come along and want to shut it off. No wonder there’s hatred here. You can feel it coming out of the sky. Feel that sun. George, you’ll have to change your life. Like too many others, you’ve built it around creature comforts. Why, you’d starve tomorrow if something went wrong with your kitchen. You wouldn’t know how to tap an egg. Nevertheless, turn everything off. Start new. It’ll take time. But we’ll make good children out of bad in a year, wait and see.”

The kids don’t like it:

But the adults are all convinced they will get over it. Will this prove to be a great solution? Or will the parents be unable to stop the Veldt?

Thoughts After Reading:

I loved it!!!!

It was chilling, thrilling, and had a great and terrifying end.

I suggest you read it right away.

Read it today!

For more by Ray Bradbury, go to The Utterly Perfect Murder

For more short stories, go to The Red Headed League

For more science fiction, go to Emilie and the Sky World

REESE’S PIECES Peanut Butter Cookies

Thoughts Before Baking:

So I wanted to make a certain cookie, but it turns out that the baker’s chocolate I had was over a year past the due date.

I had a bunch of candy that was given to me and wanted to make cookies with them. After some searching I finally found REESE’S PIECES Peanut Butter Cookies from the website Hershey’s Kitchen.

Ingredients:

  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup of Sugar
  • 1/2 Cup of Light Brown Sugar
  • 1/2 Cup of Peanut Butter
  • 1 Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Flour
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1 Cup of REESE’S PIECES Candies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Beat the butter, sugar, brown sugar, peanut butter, egg, vanilla extract in a large bowl until fluffy.
  3. Stir together flour, baking soda, and salt; adding to the butter mixture and beating until blended.
  4. Stir in candies.
  5. Drop by a tablespoonful unto a greased cookie sheet.
  6. Bake for 10-12 minutes, or until brown.
  7. Cool slightly, then place on a wire rack to cool completely.

Thoughts After Baking:

It was pretty sticky trying to move from the tablespoon to the sheet, so just fair warning.

Now I’m not really a REESE’S PIECES person, but I really liked how they tasted. It was a good mix, and not too overpowering in peanut butter.

For more peanut butter cookies, go to 1-2-3-4 Peanut Butter Cookies

For more cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more desserts, go to Vanilla Crackle

For more peanut butter recipes, go to Rice Krispies Peanut Butter Banana

Aunt Neal’s Old-Fashioned Tea Cakes

Thoughts Before Cooking:

This recipe comes from the cookbook, Christmas Cookies. I was given this years ago for Christmas but never made anything from it.

My new resolution for Spring Cleaning, is use my cookbooks or get rid of them. So I decided to make a cookie from this, even though Christmas is eight months away.

Background on the Cookie:

“These delicious tea cakes were made by an Aunt Cornelia (“Neal) on special occasions and holidays, using hand-churned butter and eggs she gathered from the hen-house. This southern Georgia version dates back to the turn of the twentieth century. “

**Dough has to be chilled**

Ingredients:

  • 1 Cup of Butter, Softened
  • 1 Cup of Granulated (White) Sugar
  • 1 Large Egg, Lightly Beaten
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • White Sparkling Sugar

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy.
  2. Add one cup of sugar, beating well.
  3. Add the egg and vanilla; beat well.
  4. In a separate bowl: combine flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and the milk to butter mixture, alternating between the two. Begin with adding half the flour mixture, then add the milk, and finish with adding the flour mixture.
  6. Mix at a low speed after each addition, until just blended.
  7. Shape dough into two discs.
  8. Wrap the discs in wax paper and chill for at least one hour.
  9. After having chilled, preheat the oven to 400 degrees F.
  10. Roll each disc to 1/4 inch thickness on a floured surface.
  11. Cut with a 3.5 inch round cookie cutter; and place one inch apart on lightly greased baking sheets.
  12. Sprinkle with sparkling sugar.
  13. Bake for 7-8 minutes or until lightly browned.
  14. Cool for one minute and then remove to wore racks to cool.
  15. Makes about two dozen.

Thoughts After Baking:

When I took it out of the fridge it was super hard and I was unsure if it would come out okay.

But after being in my hands it quickly became super sticky, so make sure you flour the rolling pin and the cutting board.

But after all that this cookies were super good. Not too sweet and perfect for tea time.

For more tea cakes, go to Cherry-Pistachio Tea Cakes

For more tea treats, go to Irish Apple Cake with Custard Sauce

For more cookie recipes, go to Rice Krispies Cookies

For more desserts, go to Vanilla Crackle

Blueberry Sour Cream Pie

cupcake_kisses-valentine's_day_cards_for_kids-nancy_kubo-daiquiri-pink

Valentine’s Day is coming so I thought I would post a sweet treat for you to share with your loved one(s)

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Thoughts Before Cooking:

So I wanted some pie and went to this ’50s diner that makes some really good stuff.

castiel-i-need-pie

They didn’t have the type I wanted so I decided to try out the Blueberry Sour Cream Pie. I loved it so much I decided to try and make it myself.

This recipe comes from Belle’s Kitchenbut I used the pie crust from my apple pie. Make sure to read the recipe all the way through before baking.

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Ingredients:

Pie Crust:

  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a mixing bowl, mix up the shortening and flour.
  3. Add in water a tablespoon at a time until dough is more malleable. If you add to much and it is to liquid-y, then just add a bit more flour to firm it up.
  4. Put dough aside.
  5. Take a cutting board and put a little flour on the surface, rubbing it. Rub flour on your rolling pin as well.
  6. Place the dough down and roll it into a large circle.
  7. Place the dough in a cake pan or pie pan.
  8. Cover the edges of the pie crust with foil. This will keep the edges from getting too brown.

Filling:

  • 3/4 Cup of Sugar
  • 2 Tablespoons of Flour
  • 1 Cup of Sour Cream
  • 1 Egg
  • 1.5 Teaspoons of Vanilla Extract
  • 1/4 Teaspoon of Salt
  • 2.5 Blueberries, fresh or frozen (if frozen, thaw and drain well.)

Directions:

  1. Combine sugar and flour in the medium sized-mixing bowl.
  2. Beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes.
  3. Carefully fold in the blueberries.
  4. Pour batter into pie crust and bake for 30 minutes.

Topping:

  • 3 Tablespoons of Flour
  • 2 Tablespoons of Sugar
  • 1.5 Tablespoons of Butter

Directions:

  1. While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork.
  2. Return to the oven and bake for 10-15 more minutes until topping is golden.
  3. Remove from oven and allow to cool throughly before slicing. Enjoy!

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Thoughts After Baking:

I only have one thing to say about it:

fantastic

I loved it and couldn’t stop eating it.

pie

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For more pinterest recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Valentines’s recipes, go to Brioche French Toast

For more pie, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more blueberry recipes, go to B is for Blueberry Smoothie

For more dessert, go to Rice Krispies Cookies

Rice Krispies Cookies

Football

Happy Super Bowl LI

Whether you are watching for your team:

YayHappy-Success-GIF

Or just interested in seeing what commercials are out this year:

footballsuper bowl

But here is a recipe that is sure to be a winner whether you go to a party or watch it on your own.

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kelloggscookbook

Thoughts Before Baking:

So I got this book years ago as a gift and I haven’t made that many items out of it. I made a few things, which I would make over and over. As I was looking at my cookbooks, I finally decided to make something different, Rice Krispies Cookies

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“Not your traditional oatmeal cookie-an even better one! RICE KRISPIES add that extra crunch and the [chocolate chips] supplies the extra sweetness.”

Ingredients:

  • 1 Cup of All-Purpose Flour
  • 1/2 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Butter or Margarine, Softened
  • 1/2 Cup of White Sugar
  • 1/2 Cup of Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Kellogg’s Rice Krispies
  • 1 Cup of Quick-Cooking Oats
  • 1/2 Cup of Coconut or Chocolate Chips

Directions:

  1. Preheat the oven to 350 degree Fahrenheit
  2. Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
  3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
  4. Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
  5. Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
  6. Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
  7. Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
  8. Bake for 12 mins, or until the cookies are lightly browned.
  9. Remove from the oven and let cool.

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Thoughts After Baking:

These cookies were fantastic! I couldn’t stop eating them.

stopeating

I took them to a party and they were instantly gobbled up.

cookies

I strongly recommend them. They are probably one of the best cookies I have ever had.

fantastic

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For more recipes from The Kellogg’s Cookbook, go to Ham and Cheese Monte Cristos

For more on the Super Bowl, go to Oven-Crispy Creole Seasoned French Fries

For more Rice Krispies recipes, go to Rice Krispies Peanut Butter Banana

For more Chocolate Chip Cookies, go to Wookie Cookies

For more cookies, go to 1-2-3-4 Peanut Butter Cookies

For more desserts, go to C is for Chocolate Oat Crackles

Harlem Tea Room Cheddar-Thyme Scones

Our last pre-Christmas post.

Victorian-Christmas-Traditions

Let’s get started!

teaandscone

Thoughts Before Cooking:

So this comes from the same magazine that the Harlem Tea Room Baking Powder Scones were in, an old O- the Oprah magazine.

The article gave three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. As I already did the Baking Powder, I thought I would try out the Cheddar-Thyme ones.

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Ingredients:

  • 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets

  • 3.5 Cups of All-Purpose Flour, Plus Extra for Later

  • 2 Tsp of Baking Soda

  • 2 Tsp Cream of Tartar

  • 1/2 Tsp of Salt

  • 2 Cups of Grated Cheddar Cheese

  • 1 Tbsp of Fresh Thyme, Chopped

  • 1.5 Cups of Sour Cream or Buttermilk

  • 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

  1. Preheat the Oven to 400 degrees F.

  2. Coat two baking sheets with butter.

  3. Sift flour, baking soda, cream of tartar, and salt into a large bowl.

  4. Add butter, using fingertips to combine until mixture takes on texture of fine cornmeal.

  5. Stir in 1.5 cups of grated Cheddar cheese and 1 Tbsp of chopped fresh Thyme into mixture.

  6. Add sour cream or buttermilk and stir until flour mixture is just moist and dough begins to stick together.

  7. Gather dough into a ball and knead lightly until fully integrated.

  8. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.

  9. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.

  10. Place on prepared baking sheets with space in between.

  11. Let stand ten minutes, then brush the tops with egg or milk.

  12. Sprinkle tops with an additional 1/2 cup of Cheddar cheese before baking.

  13. Bake until golden brown, 10-12 mins.

  14. Serve warm with butter, clotted cream, fruit preserves, or jam.

  15. Makes about 1.5 dozens.

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scones

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Thoughts After Baking:

Were very good. All they need was a bit of butter

fantastic

However, the thyme took forever. Like an hour to chop, but I made them another time with dried thyme and it wasn’t as good as fresh. It may take a long time, but it is worth it.

lets-do-this-ucas-gif

Absolutely delicious and I will make again and again.

muffins

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For more Harlem Tea Room scones, go to Harlem Tea Room Baking Powder Scones

For more scones, go to Harvest Pumpkin Scones

For more recipes, go to Christmas Cheese Rounds

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Merry Christmas All!

christmas

1-2-3-4 Peanut Butter Cookies

peanutButter

Thoughts Before Baking:

I LOVE Peanut Butter!

peanutbutter-fills-heart

So I am open to any peanut butter recipe. This really intrigued me as it said IT ONLY NEEDED FOUR INGREDIENTS!!!!!

 don'tthinkphysicallypossible

So I just had to try it out for myself. This recipe comes from The King Arthur Flour Cookie Companion: The Essential Cookie Companion

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Ingredients:

  • 1 Cup of Creamy or Chunky Peanut Butter
  • 1 Large Egg
  • 1 Cup of Sugar
  • 1 Teaspoon of Baking Soda

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line two baking sheets with parchment (for easiest cleanup, but sheets can be left unlined and ungreased if you prefer.)
  3. In a medium-sized bowl beat together the peanut butter, egg, sugar, and baking soda until smooth.
  4. Drop the dough by the teaspoonful onto the prepared baking sheets.
  5. Bake cookies for ten minutes, or until they appear set.
  6. Remove them from the oven and cool on the pan for 5 minutes before transferring to a rack and cooling completely.

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They were fantastic!

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They were little, but so addicting. I ate one, then another, then another, then another, etc.

stopeating

You should definitely make this!

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For more King Arthur recipes, go to King Arthur Carrot Cake or Cupcakes

For more peanut butter cookie recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

For more cookie recipes, go to Mini Lemon Pancake Cookies

For more desserts, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

Harlem Tea Room Baking Powder Scones

teaandscone

Thoughts Before Cooking:

So I was going to make scones for a tea party and pulled out this recipe I had clipped from an old O- the Oprah magazine.

The magazine article is about Patrice Clayton opening up a tearoom in Harlem. This article must be really old though because the website hasn’t been updated since the mid 2000s and on Yelp it appears that it has closed down. 😦 That’s too bad.

The article gives three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. I only had the ingredients for the Baking Powder one, but I will test out the others and post when I do.

This recipe is designed to go with clotted cream and strawberry jam.

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Ingredients:

  • 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets
  • 3.5 Cups of All-Purpose Flour, Plus Extra for Later
  • 4 Tsp. of Baking Powder
  • 1/2 Tsp of Salt
  • 1  1/4 Cup of Milk
  • 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

  1. Preheat the Oven to 400 degrees F.
  2. Coat two baking sheets with butter.
  3. Sift flour, baking powder, and salt into a large bowl.
  4. Add butter, using fingertips to combine until mixture takes on texture of fine meal.
  5. Add milk and stir until flour mixture is just moist and dough begins to stick together.
  6. Gather dough into a ball and knead lightly until fully integrated.
  7. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.
  8. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.
  9. Place on prepared baking sheets with space in between.
  10. Let stand ten mins, then brush tops with egg or milk.
  11. Bake until golden brown, 10-12 mins.
  12. Serve warm with butter, clotted cream, fruit preserves, or jam.
  13. Makes about 1.5 dozens.

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Thoughts After Baking:

I loved these. They were absolutely delicious.

loveitSupernatural

They aren’t super sweet, as traditional scones are not, and went perfect with my tea.

tea

I can’t wait to try out the other two recipes!

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For more scone recipes, go to Crasins Scones

For more recipes, go to Ratatouille

Mini Lemon Pancake Cookies

cream puff murder

Thoughts prior to cooking:

So this recipe comes from Cream Puff Murder (Hannah Swensen #11). The actual name of the recipe is Lois Brown’s Lemon Cookies, but after making them I changed the name (more on that later). The main reason why I wanted to make these cookies was because it is one of the few lemon desserts that actually use a lot of lemon. Most only want the zest, but this one actually used the juice.

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Ingredients:

  • 1/2 Cup of Softened Butter (1 stick)
  • 3/4 Cup of Granulated Sugar
  • 1 Egg, beaten
  • 1 Tablespoon of Lemon Zest (lemon zest is the yellow peel being finely grated.)
  • 2 Teaspoons of Lemon Juice
  • 1 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Salt
  • 1 2/3 Cup of Flour
  • 1/2 Cup of Milk

Topping:

  • 1/4 Cup of Lemon Juice
  • 3/4 Cup of Granulated Sugar

Directions:

  1. Preheat the oven at 350° F
  2. Beat the butter and sugar together until they are light and fluffy.
  3. Add the egg, lemon zest, and lemon juice. Mix it all together.
  4. Mix in the baking powder, baking soda, and salt. Mix well.
  5. Mix in one cup of flour and 1/4 a cup of milk. Stir everything up.
  6. Add in the remaining 2/3 cup of flour and 1/4 a cup of milk. Mix well.
  7. Drop by teaspoons onto an ungreased cookie sheet. Make the cookies small.
  8. Bake for 8 mins.
  9. Topping: Heat the lemon juice for a bit in the microwave. Add the sugar and stir it all up.
  10. When the cookies come out of the oven, brush the topping onto the hot cookies.
  11. Yields 4 dozen cookies.

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lemonpancakecookies

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Thoughts after cooking:

These cookies came out tasting like a mix between lemon cupcakes and pancakes. They also look a lot like pancakes as they are flat and creamy just like them. I thought they were amazing, and since they are so small, I consumed a ton of them. It’s just so hard to stop once you get started.

stopeating

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For more Hannah Swensen mysteries, go to Breakfast Omelet

For more lemon recipes, go to Lemon Bars

For more cookie recipes, go to Wookie Cookies

For more dessert recipes, go to King Arthur Carrot Cake or Cupcakes

Crasins Scones

thecatwhocookbook

Thoughts Before Baking:

I was going to a tea party and decided to bring some scones. The recipe in The Cat Who… Cookbook, that I got from my brother blog TheCatWhoWroteaBlog.wordpress.com sounded good but I didn’t have all the ingredients needed.

oopsmybad

So I had to substitute. Let’s see how these turn out.

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Ingredients:

  • 2 Cups of All-Purpose Flour
  • 1.5 Teaspoons Cream of Tartar
  • 3/4 Teaspoon Baking Soda
  • 1/8 Teaspoon of Salt
  • 1 Stick of Butter or Margarine, softened
  • 1 Egg, Beaten
  • 1/2 Cup of Crasins
  • 1/4 Cup of Milk
  • 3/4 Cup of Plain Yogurt
  • 1 Tablespoon Cream or Milk
  • 1 Tablespoon of Sugar
  • Clotted Cream
  • Cream Cheese
  • Jam

Directions:

  1. Preheat the oven to 400°.
  2. Sift or mix the flour, cream of tartar, baking soda, and salt together.
  3. Cut in the butter or margarine until the mixture is about the size of small peas.
  4. Add the egg, the crasins, milk, and yogurt to make a soft dough.
  5. Turn out on floured surface and knead gently 4 or 5 times.
  6. Roll out to .5 inch thickness and cut into rounds 3 inches in diameter using a biscuit cutter or drinking glass.
  7. Brush the tops with cream and sprinkle with sugar.
  8. Bake on greased cookie sheet 10-12 mins or until lightly browned.
  9. Serve with butter, clotted cream, cream cheese and jam. Makes 12.

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Thoughts After Baking:

These were pretty good!

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They were a little plain, but I like them that way as they compliment the tea better.

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For more recipes from The Cat Who…Cookbook, go to Vegetable Soup

For more “bread” recipes, go to Caraway Rye Bread

For more recipes, go to Caprese Salad