Sun Dried Tomato, Basil and Feta Scones

A savory scone, perfect with salad or soup, brunch along side an omelet, or an afternoon snack. Quick to stir together and look at those pretty babies! Recipe from abigmouthful.com.

Sun Dried Tomato Basil & Feta Scones

3 cups flour
2 Tbl baking powder
1/2 tsp baking soda
2 tsp sugar
1 tsp salt
8 Tbl cold butter, cut into pieces
1¼ cup buttermilk
1 cup crumbled feta cheese
3/4 cup sun dried tomatoes, well drained, roughly chopped
1/2 cup fresh basil, chopped

Preheat oven to 400°. Line two baking sheets with parchment paper or silpats. Mix together flour, baking powder, baking soda, sugar and salt. Cut in butter with pastry blender or two knives. Refrigerate 20 minutes. Gently mix buttermilk, feta cheese, sun dried tomatoes and basil into dry mixture, just until comes together, do not overmix. Turn out onto lightly floured surface, divide in half. Roll each half into 7″ diameter circle, about 1″ thick. Cut each circle into 8 triangles. Place on prepared pans. Bake for 15 to 17 minutes, or until they are puffed and browned on top.

One Year Ago: Orange Coconut Pecan Cake Orange Coconut Pecan Cake

Two Years Ago: Sprinkle Cookies Sprinkle Cookies

Three Years Ago: Chocolate Sheet Cake Chocolate Sheet Cake

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Butter Swim Biscuits

Easiest biscuits for dinner! A little crisp and very buttery on the outside and tender on the inside. Recipe comes from simplytexas. Careful, these are dangerous, you might eat the whole pan!

Butter Swim Biscuits

Butter Swim Biscuits 2

2½ cups flour
4 tsp baking powder
4 tsp sugar
2 tsp salt
1¾ cups buttermilk
1/2 cup butter, melted

Preheat oven to 400°. Stir together flour, baking powder, sugar, and salt. Stir in buttermilk just until combined. Pour melted butter into 9″x9″. Drop biscuit batter into pan and spread out evenly. Butter will come up over the edges and cover over the top of the biscuit batter, as if it is “swimming”. Cut biscuits about half way down into batter to create the individual biscuits (3×3 or 4×4). Bake for 20-25 minutes until golden and beautiful! Cool a bit and cut through again, but all the way through to the bottom of pan. Enjoy!

One Year Ago: Chocolate Coconut Crunch Cookies Chocolate Coconut Crunch Cookies

Two Years Ago: Georgian Khachapuri Georgian Khachapuri

Three Years Ago: Italian Meatballs Spaghetti & Meatballs

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cinnamon Breakfast Biscuits

I’m just messing around this morning in the kitchen as the sun comes shining in. Lovely morning for a biscuit, but with something more!

Cinnamon Breakfast Biscuits

Biscuit Dough:
2 cups flour
1 Tbl baking powder
2 Tbl sugar
1 tsp salt
3 Tbl shortening, butter flavor
2 Tbl butter, cold
1 cup buttermilk, cold

Cinnamon Filling:
2 Tbl sugar
2 Tbl brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 425°. Stir together flour, baking powder, sugar, and salt. Cut shortening and butter into flour mixture with pastry cutter or two knives until crumbly. Add buttermilk and stir until just barely combined. The less biscuit batter is touched the better. Let dough sit while mixing together filling, stir together sugar, brown sugar, cinnamon and nutmeg. Turn dough out onto well floured surface. Remember, the less handleing the better. Gently roll out to a 9″x12″ rectangle. Sprinkle all the filling evenly on one half, 9′x6″. Fold in half to make a 9″x6″ rectangle. Cut into six 3″x3″ pieces. Transfer with floured spatula to silpat lined baking tray, about 1/2″ apart. Bake 12-14 minutes, until golden brown.

One Year Ago: Apple Butter Cinnamon Chip Sweet Rolls Apple Butter Cinnamon Chip Sweet Rolls

Two Years Ago: Cream Cheese Onion Rolls Cream Cheese Onion Rolls

Three Years Ago: Banana Cardamom Cupcakes Banana Cardamom Cupcakes

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Crazy for Coconut!

I love coconut, how about you? Here are some ideas for your coconut cravings…

Toasted Coconut Cream Pies   Coconut Macaroons   Toasted Coconut Banana Bread

Coconut Pecan Cinnamon Chip Oatmeal Cookies   Orange Coconut Pecan Cake   Coconut Cupcakes

Dark Chocolate Coconut Brownies   Coconut Pecan Oatmeal Bread   Coconut Chocolate Chip Cookies

Coconut Almond Chex Mix  Black Bottom Coconut Macadamia Bars  Pecan & Coconut Cream Popcorn  Double Coconut Cream Pie

Chocolate Coconut Crunch Cookies   Raspberry Coconut Muffins   Pineapple Coconut Coffee Cake

Coconut Bundt Cake   Coconut Spice Bars   Double Chocolate Coconut Cookies

Lemon Blueberry Bread with Coconut   Chocolate Chip Coconut Date Nut Bars   Coconut Bites

Chewy Coconut Oatmeal Cookies   Chocolate Coconut Cookie Bars   Oatmeal Cake with Chocolate Coconut Pecan Frosting

Coconut Toffee Ricotta Cheese Cake   Pineapple Coconut Muffins with Almond Crunch   Coconut Vanilla Oatmeal Cookies

One Year Ago: Chocolate Red Velvet Cupcakes Chocolate Red Velvet Cupcakes

Two Years Ago: White Chocolate Cranberry Macadamia Nut Cookies White Chocolate Cranberry Macadamia

Three Years Ago: Parmesan Herb Rolls Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Mini Muffins

For a quick little snack!

Chocolate Mini Muffins

2½ cups flour
1/2 cup unsweetened cocoa
2 cups sugar
2 tsp baking powder
1 tsp salt
1 cup mini chocolate chips
1 cup chopped walnuts (optional)
1/2 cup butter, melted & cooled
1/2 cup oil
1½ cups milk
3 eggs
1 tsp vanilla

Preheat oven to 350°. Prepare muffin pan with papers, spray or use Demarle (no prep necessary). In large bowl, whisk together flour, cocoa, sugar, baking powder, salt, chocolate chips, and nuts. In medium bowl, whisk together cooled melted butter, oil, milk, eggs, and vanilla. Pour liquid ingredients into dry ingredients and mix by hand just until well incorporated. Scoop batter into muffin cups, filling 3/4 full. Bake 18-20 minutes or until top center is set. Cool in pan 5 minutes before removing to cooling rack.

* For regular size muffins, bake 25-30 minutes. For mini bread loaves, bake for 35-40 minutes.

One Year Ago: Wedding Sweets Wedding Sweets 2

Two Years Ago: Whole Wheat Refrigerator Rolls Whole Wheat Refrigerator Rolls

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

HAPPY NEW YEAR! Top 12 Viewed Recipes of 2013

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 12 most viewed posts of 2013, thanks for stopping by…CHEERS!

1) Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Apple Pies Cupcakes

2) Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

3) German Chocolate Pie

German Chocolate Pie

4) Zucchini Bread

Zucchini Bread

5) Chocolate Zucchini Bread

Chocolate Zucchini Bread

6) Pumpkin Coffee Cake

Pumpkin Coffee Cake

7) Sticky Pecan Cinnamon Roll Bundt

Sticky Pecan Cinnamon Roll Bundt

8) Pumpkin Pie Cake

Pumpkin Pie Cake

9) Supreme Pizza Ring

Supreme Pizza Ring 2

10) Cinnamon Topped Pumpkin Bread

Cinnamon Topped Pumpkin Bread

11) Lemon Cream Cheese Brunch Cake

Lemon Cream Cheese Brunch Cake

12) Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Snickerdoodle Cupcakes

One Year Ago: Happy New Year! Top 10 of 2012 Peach Cobbler Cupcakes 1

For the Love of PUMPKIN!

For the love of PUMPKIN! Click on a picture to get the recipe. Which is your favorite?

Pumpkin Spice Cake with Maple Buttercream    Triple Layer Pumpkin Chocolate Chip Brownies    Pumpkin Custard

Pumpkin Doughnut Muffins    Pumpkin Pancakes    Pumpkin Sweet Rolls

Pumpkin Pie Cupcakes 1    Pumpkin Pie Granola    Apple Pumpkin Pecan Cake

Pumpkin Gingersnap Truffles    Easy Pumpkin Spice Cookies    Cinnamon Topped Pumpkin Bread

Pumpkin Cinnamon Swirl Bread    Pumpkin Cream Cheese Snack Cake    Pumpkin Eggnog Pie

Spiced Pumpkin Chocolate Chip Scones    Ginger Snap Walnut Pumpkin Pie    Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

Pumpkin Apple Streusel Muffins    Pumpkin Chocolate Chip Bundt Cake    Pumpkin Spice Sheet Cake With Cream Cheese Frosting

Pumpkin Coffee Cake    Chocolate Fudge Pumpkin Oat Bars    Pumpkin Oatmeal Surprise Cookies

One Year Ago: Banana Cake with Vanilla Bean Frosting Banana Cake with Vanilla Bean Frosting

Two Years Ago: Baked Apple Cider Donuts Baked Apple Cider Donuts

Zucchini Chocolate Chip Muffins

Eat your vegetables!

Zucchini Chocolate Chip Muffins

3 eggs
2 cups sugar
1 tsp vanilla
1/2 cup sour cream
1 cup oil
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 tsp salt
1½ cups chocolate chips

Preheat oven to 350°. Spray muffin pans or put in paper liners (recipe makes 24 muffins). In large bowl, whisk together eggs, sugar, and vanilla. Fold in sour cream, oil, and zucchini. In smaller bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to zucchini mixture and stir just until combined.  Stir in chocolate chips. Scoop batter into prepared muffin cups. Sprinkle with sparkling sugar if desired. Bake 22-24 minutes or until golden and centers are set. This recipe is from a zucchini bread recipe, I don’t remember where it came from ;o)

(For bread, pour batter into two sprayed and floured 8½” x 4½” loaf pans.  Bake 55 to 65 minutes or until pick in center comes out clean.  Cool for ten minutes on rack before removing loaves from pan.)

One Year Ago: Pumpkin Pecan Dessert Pumpkin Pecan Dessert

Two Years Ago: Happy Halloween! Happy Halloween!

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Spiced Pumpkin Chocolate Chip Scones

We live in the Northwest, so days in the fall without rain are precious and appreciated. As of today, we have had 10 straight days without rain, I am loving it! (I know I just jinxed it) I do realize that the rain is why it is so green and gorgeous here, but some days it feels a little dreary. I am sitting in my kitchen right now, looking out at a fairly bright (rain free) fall afternoon with trees dressed in their beautiful fall colors, and there are pumpkin chocolate chip scones in the oven! All is right here in my little part of the world. ;o)

Spiced Pumpkin Chocolate Chip Scones

Spiced Pumpkin Chocolate Chip Scones 2   Spiced Pumpkin Chocolate Chip Scones 3

2¾ cups flour
1/3 cup sugar
1 Tbl baking powder
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 cup cold butter
1 cup mini chocolate chips
2/3 cup canned pumpkin
2 large eggs

In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Cut in butter just until mixture is crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in chocolate chips. In another bowl, whisk together pumpkin and eggs till smooth. Add pumpkin/egg to dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with silpat; if you don’t have silpat, just use it without greasing it. Sprinkle a bit of flour atop silpat or pan. Turn out dough onto pan, and divide it in half. Round each half into a 5″-6″ circle. The circles should be about 3/4″-1″ thick. Brush each circle with milk, and sprinkle with sparkling sugar or cinnamon sugar, if desired. Slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2″ space between them. For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425°.

Bake for 22 to 25 minutes, or until golden brown and toothpick inserted into center of one comes out clean, with no wet crumbs. If you pull one of the scones away from others, edges should look baked through, not wet or doughy. Serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in microwave, if desired. Makes 12 scones. Recipe from kingarthurflour.com.

One Year Ago: Sweet Honey Butter Rolls Sweet Honey Butter Rolls

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pear Pecan Bread

Every once in a while I stand in my pantry and look around, what am I forgetting is here? Is there something that will be going out of date? My kids would probably play the game “Who can find an item with the oldest date”. This recipe is to use a can of pears found on the bottom shelf, back behind the cans of pumpkin I am using because it’s fall! Definitely a delicious way to use up that almost old can of pears!

Pear Pecan Bread

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1 (15 oz) can pears, drained, reserve juice
milk
1¾ cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2-1 cup chopped pecans (as desired)
cinnamon sugar

Preheat oven to 350°. In large bowl with electric mixer, cream butter and sugar. Add eggs and vanilla; mix well. Chop pears fairly small and mix into creamed mixture. In another bowl, stir together flour, baking powder, baking soda, and salt; set aside. Put reserved juice into liquid measuring cup and add enough milk to make 1 cup. Add dry ingredients to creamed mixture alternately with pear juice mixture. Fold in chopped pecans. Spray three small loaf pans with nonstick spray and pour batter into pans. Sprinkle with cinnamon sugar. Bake for 35 minutes. Cool in pans for 10 minutes, remove from pans and cool completely on wire rack.

One Year Ago: Chocolate Truffles

Two Years Ago: Butterscotch Mixed Nut Bars Butterscotch Mixed Nut Bars