Maple Oat Pecan Scones

Maple Oat Pecan Scones; one of the most aromatically and deliciously pleasant ways to begin an Autumn morning...


Maple Oat Pecan Scones
adapted from this recipe
Makes about 8 scones

-1 cup oats (finely ground in blender or processor)
-1 1/2 cups flour
-1/2 teaspoon pink Himalayan sea salt
-1 Tablespoon baking powder
-2 1/2 Tablespoons maple sugar (or 2 Tbsp sugar + 3/4 tsp maple extract)
-2 1/2 Tablespoons cold butter or vegan buttery spread
-1/4 cup + 2 Tablespoons milk of choice 
-1/4 cup pure maple syrup
-2/3 cup coarsely chopped pecans 

-2 Tablespoons pure maple syrup
-1 1/2 Tablespoons milk of choice
-1/4 cup maple sugar (or 1/4 cup powdered sugar + 3/4 tsp maple extract)
-1 1/2 cups powdered sugar (this can vary depending on desired consistency, I prefer a thicker glaze)

1. Preheat oven to 425F and line baking sheet with parchment paper or non-stick baking mat.
2. Combine dry ingredients.
3. Cut in cold butter using pastry blender until it resembles small peas.
4. Add wet ingredients and pecans, stirring just to combine. Do not over mix!
5. Plop dough onto lined baking sheet and pat into a 8-10" circle.
6. Cut into 8 wedges.
7. Bake 13-15 minutes in preheated oven or until it turns golden around edges.
8. Combine ingredients for glaze and set aside.
9. Remove from oven and place on cooling rack.
10. Glaze once cool.
Slice, serve, and enjoy.

Mangia! Mangia!

Soft & Chewy Pumpkin Cookies

I have had this recipe written on a post-it for over a year now, due to the Mr.'s love of these cookies [and my love of Fall baking] these are a staple in our kitchen. Despite the dropping temperatures and falling leaves, our home seems to warm up in Fall.To be truly honest we probably don't need a heater in our home because of my constant baking during the holiday season and the unusually large collection of big blankets that continues to grow (you can never have too many blankets). Autumn leaves, cozy sweaters, big blankets and warm fires are only cozier when the scent of cinnamon and nutmeg fill our home while pumpkin cookies bake in the oven.
 This recipe utilizes molasses to increase the moisture content, and oats in place of some [not all] of the flour, therefore yielding a chewier texture than your traditional pumpkin cookie, which tend to be a bit cakey due to the water content in the pumpkin. A touch of maple syrup, in addition to the cinnamon and nutmeg, round out the autumnal flavor of these Fall squash cookies.

Soft & Chewy Pumpkin Cookies
Makes about 1-2 dozen cookies, depending on the size of your scooper

-2/3 cup brown sugar
-2 Tablespoons maple syrup
-1/3 cup softened vegan buttery spread
-1 1/2 Tablespoons molasses
-1/2 cup pumpkin
-1 Tablespoon pure vanilla extract
-1 cup flour (plus extra, if needed to form dough)
-2/3 cup rolled oats
-1/2 tsp. baking soda
-dash pink Himalayan sea salt
-3/4 tsp. cinnamon
-1/2 tsp nutmeg

-1/4 tsp cream of tartar

1. Preheat oven to 350F and line baking sheet with parchment paper or non stick baking mat.
2. Mix wet ingredients.
3. Add dry ingredients, mix to combine.
4. Drop on lined cookie sheet by Tablespoonful or by ice-cream scoop-ful, flatten slightly, they don't spread much.

5. Bake in preheated oven for 13-16 minutes, depending on size of cookies.
6. Now relax and enjoy these tasty pumpkin delights!


optional substitutions...
maple syrup: raw honey
vegan buttery spread: coconut oil

Mangia! Mangia!

Soft, Tender, Flaky Drop Biscuits

After years of baking countless biscuit recipes, I have finally settled. This is the flakiest, most fluffy, airy, moist biscuit that forms a slight crisp when baked. 
No rolling or cutting is required. A cookie scoop or ice cream scoop do just fine at plopping the dough on a cookie sheet and the result is a tasty, flaky delight.

The original recipe calls for buttermilk, however, the particular day I planned to make these biscuits, I was visiting my family and did not have the resources to accommodate that ingredient. To improvise, we decided to use a combination of vegetable broth and canned coconut milk. Since then, I have made these biscuits enough times to realize that the broth was enough without the coconut milk. The fat content of the butter provides plenty of moisture and the vegetable broth forms the dough and adds a nice flavor. 
The last time I made these, temperatures were in the 100's and we were not under any circumstances going anywhere near the oven. We decided to attempt baking these beauties on the barbeque...and the result was impeccable. They barbequed between 400 and 450 degrees during the 10 minutes they were on the grill (we put them on the grill when the gauge said 400 and the temperature continued to increase up to 425 and then 450 until we pulled them out at the 10 minute mark) and they turned out perfect. 
If the temperature outside keeps you from heating up your kitchen, and you're feeling adventurous, that is certainly an option. 

Below is the delicious outcome of our trial and error and all the endeavors in between...

Soft Flaky Tasty Biscuits

makes about 12 good-size biscuits, or 6-8 monster biscuits (I used an ice-cream scoop)

-2 cups flour

-2 teaspoons baking powder
-1/4 teaspoon baking soda
-dash pink Himalayan sea salt + more for sprinkling on tops, if desired
-1 Tablespoon Italian seasoning (or 2 teaspoons Creole seasoning)
-1/3 cup vegan buttery spread
-1/2 - 2/3 cup prepared and chilled broth (vegetable, chicken, or beef) + extra for brushing tops (add a little at a time just until dough comes together)

1. Preheat oven to 425F and line baking sheet with parchment paper or non-stick baking mat.

2. Combine all dry ingredients in a bowl.
3. Cut in butter using pastry blender.
4. Add in chilled broth, make sure it is cooled or it will melt the butter (the butter creates small air pockets in the baked biscuits as they melt in the oven)
6. Use cookie scoop or ice cream scoop to plop dough onto lined baking sheet and bake in pre-heated oven until golden, about 11-14 minutes.

Mangia! Mangia!