Pumpkin Chocolate Chip Scones

 

Source:  The Magnolia Bakery Handbook

Though pumpkin and chocolate may not jump out at you as a match made in heaven, they share a sweet, earthy richness that is quite delicious.  Aromatic warming spices add another dimension that brings these moist scones to life.

2 3/4 cups (371 g) all-purpose flour
1/3 cup (66 g) light brown sugar
1 tablespoon (12 g) baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 cup (1 stick/113 g) unsalted butter, very cold or frozen, grated
1 cup (180 g) semisweet chocolate chips
2/3 cup (150 g) canned unsweetened pumpkin puree
1/4 cup (74 g) dark maple syrup
1 egg
2 tablespoons heavy cream
2 tablespoons coarse sanding sugar

Preheat the oven to 350 degrees F.  Line a sheet pan with parchment paper.

In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and spices.

Add the grated butter pieces, gently tossing them to make sure they are completely coated with the flour mixture.  Stir in the chocolate chips and gently toss to coat.

In a liquid measuring cup, whisk together the pumpkin puree, maple syrup, and egg until smooth.

Create a well in the flour mixture and gently stir in the pumpkin mixture until it all comes together.  Do not overmix.  If you still have loose flour, you may need to add a tablespoon of cream.

Turn the dough out onto a lightly-floured surface.  Using a bench scraper, fold the dough over onto itself from back to front, give it a half a turn, and repeat quickly until the dough is smooth and evenly incorporated.  Do not overwork.

Gently pat the dough into a 6- to 7-inch round about 1 inch thick.  With a lightly-floured chef's knife, cut the dough into 6 equal wedges.

Transfer to the prepared baking sheet, brush with the heavy cream, and sprinkle lightly with the sanding sugar.

Bake for 10 to 12 minutes.  Rotate the pan from front to back and continue baking for 10-12 minutes, or until lightly golden brown.  To test for doneness, stick a cake tester in the center of a scone.  If it comes out clean, the scone is done.

Let the scones cool on a cooling rack for 10 to 15 minutes before serving.

Variation:  Maple-Glazed Pumpkin Chocolate Chip Scones.  Omit the coarse sanding sugar on top.  Make the maple glaze from the Maple Pecan Scones (see previous recipe).  Once cool, drizzle the scones with the glaze. 

Makes 6 scones.

Onion Roasted Potatoes

These are quick and easy to make for a family dinner or for company.  I always keep some envelopes of onion soup mix on hand just for this recipe.

2 pounds red potatoes, cut in half
1 envelope onion soup mix
1/3 cup olive or vegetable oil

Preheat oven to 450 degrees.  Put all ingredients into a plastic bag (such as Ziploc).  Close bag and shake until potatoes are evenly coated.  Empty potatoes into a shallow baking pan.  Bake, stirring occasionally, for 40 minutes or until potatoes are browned.  Garnish with chopped parsley if desired.

Wisconsin Beer Cheese Soup

1/4 pound bacon

1/4 cup plus 2 tablespoons all-purpose flour

1/2 cup cold water

2 cups milk

1 1/2 cups (12 ounces) beer

8 ounces (2 cups) medium cheddar cheese, shredded

8 ounces (2 cups) Colby cheese, shredded

1 garlic clove, minced

1 teaspoon Worcestershire sauce 

6 pretzel rolls, optional

3 tablespoons minced fresh chives

Fry bacon in a large skillet over medium heat until crisp.  Remove bacon to paper towels to drain.  When cool enough to handle, crumble bacon.  Set aside.

Combine flour and cold water in a bowl until smooth.  Whisk the milk, beer, cheddar, Colby, garlic, and Worcestershire sauce in a large saucepan over medium heat, whisking constantly until cheeses are melted.  Slowly whisk in flour mixture.  Cook over medium heat, whisking constantly for 8-10 minutes or until soup is thickened.

Hollow out pretzel rolls, if desired, with a sharp knife for bowls.  Spoon soup into rolls or serving bowls.  Garnish with chives and reserved bacon.

Hot Chocolate

6 cups whole milk
1 teaspoon freshly-ground nutmeg
1 1/2 teaspoons ground cinnamon
3 ounces good-quality semisweet chocolate, broken into chunks (do not use chocolate chips)
1/2 cup unsweetened cocoa powder (preferably Dutch process cocoa)
1/2 cup boiling water
2 teaspoons vanilla extract
Long cinnamon sticks for stirring

Heat milk, nutmeg, cinnamon, and semisweet chocolate chunks in heavy medium sauce pan, stirring constantly, until chocolate is melted.  Set aside.

Combine cocoa powder, sugar, and boiling water in large sauce pan and stir to make thick paste.  Whisk in milk mixture.  Cook over medium heat, stirring, until well-blended and hot.  (Hot chocolate can be made several hours ahead.  Cool, cover and refrigerate.  Reheat, stirring when needed.)

To serve, pour hot chocolate into cups or mugs.  Garnish each serving with a cinnamon stick.  Makes 6 to 8 servings.

Lemon Poppy Seed Summer Squash Bread

 

I made this recipe with delicata squash.  It's dense and lemony.  This is one of my favorite quick bread recipes.

1 cup melted unsalted butter

2 cups granulated sugar

juice and zest from 2 small lemons

1 teaspoon almond extract

1/2 teaspoon vanilla extract

3 large eggs

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 cups all-purpose flour

2 cups grated summer squash (do not squeeze out moisture)

1 tablespoon poppy seeds

Preheat the oven to 350 degrees F.  Lightly grease two 9x5-inch loaf pans; set aside.

Place the melted butter, sugar, lemon juice zest, almond extract, and vanilla extract in a large mixing bowl.  Cream together until fluffy and light in color, about 1 to 2 minutes.

Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.

In a separate bowl, combine the salt, baking soda, baking powder, and flour.  

On the mixer's lowest setting, add the flour mixture to the wet mixture and blend until just combined.  Do not overblend.  

Fold in the squash and poppy seeds.  Divide the batter between the prepared loaf pans.  

Bake for 50-60 minutes, until a toothpick inserted into the middle of the loaf comes out clean.  Let the bread cool in the pans for 10 minutes, then turn them out onto a wire rack to finish cooling.

Banana Pecan Pancakes

Source: Southern Living Homestyle Cookbook

1 1/2 cups Pancake Mix (see below)
1 tablespoon sugar

1 1/2 cups buttermilk

1 large egg, lightly beaten
1 tablespoon vegetable oil
1 cup chopped banana
1/4 cup toasted chopped pecans

Combine Pancake Mix and sugar in a medium bowl.   Whisk together 1 1/2 cups buttermilk, egg, and oil; add to dry ingredients, whisking just until lumps disappear.  Stir in chopped banana and pecans.

Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet.  Cook 2 minutes or until tops are covered with bubbles and edges begin to look cooked; turn and cook 2 more minutes or until done.

Pancake Mix

6 cups all-purpose flour

3 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt

Stir together all ingredients in a large bowl; store in a zip-top plastic bag up to 6 weeks.