So many things happened this weekend, I just thought I would lump it all in one!
First, we got a very pleasant surprise! We had lunch with Chad and Bri on Saturday. It was so awesome catching up with both of them!! I miss hanging out with those guys. Here is a picture from Chad's last dinner in Dallas.
Then, unfortunately, Chad got a flat tire, but the good news was we got to spend all weekend with him. It is so funny to have a "brother like" figure hanging out to help us with stuff around the house.
On a totaly random note...
We grow Basil, Rosemary, and Bell and Jalepeno Peppers. The picture up there are all the peppers we just picked today. OH My Gosh! If you want some fresh Japs or Bell Peppers feel free to email me :)
And finally, I read this awesome blog called Ms Adventures in Italy. She is this American Gal in Italy and lets us know all about the difference in culture, not to mention all the cool places to visit!
So, as I was reading, I noticed there are all these awesome recipes! I clicked on
http://www.pinchmysalt.com/ and found an AWESOME recipe for Pumpkin Scones! Woo Hoo!
Here is the recipe from her page.
Pumpkin Spice Scones
1 C. all purpose flour
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/2 C. raisins (optional)
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla
1 C. all purpose flour
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/2 C. raisins (optional)
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla
1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
Icing: For ginger molasses icing, stir together 1 T. molasses, 1-2 T. milk, and 1/4 - 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 - 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.
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