Blueberry Lemon Scones

I am in love with these scones! I got this recipe from here. My mother-in-law gave me some dried blueberries so I used those instead of cherries. Also, I do not have a zester in my life yet, so I just used a potato peeler to peel the lemon and then chopped it up really small. I love the glaze on it.

Preheat oven to 400. Line a cookie sheet with parchment paper.

Mix together:
2 c. flour
1/4 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Cut in 1/2 c. butter to flour mixture until it looks crumbly. Then stir in:
zest of 2 lemons
1/2 c. (or more) of dried blueberries

Add 2/3 c. buttermilk (I just used 1 tbsp of lemon juice in 1 c. milk) and just stir till dough barely comes together. Don't overmix.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle about 7 inches round and 1 1/2 inches thick. Cut this circle into 3-6 pie shaped wedges (or more).

Place scones on the baking sheet and brush tops with an egg wash (1 egg mixed with 1 Tbsp milk). Sprinkle with sugar.

Bake for about 20-25 minutes or until golden brown and toothpick inserted in middle comes out clean. Cool on wire rack.

Drizzle with glaze:
juice of one lemon and 1/2 - 1 c. of powdered sugar; should be kind of runny.

I made 12 scones but they weren't big. And next time I'm definitely doubling the recipe since it's just not enough for us.

Whipped Chocolate Ganache Frosting

One more recipe for Lorien...

3.5 ounces good quality bittersweet or semisweet chocolate, chopped (chocolate chips are fine)
1/2 cup heavy cream
1 teaspoon light corn syrup (optional)
1 teaspoon pure vanilla extract

Microwave the chocolate until melted. (microwave in 1 minute increments and stir between - the chocolate won't look melted until you stir it, and it is easy to burn if you heat for more than 1 minute at a a time) Pour the cream over the chocolate and stir using a small rubber spatula or whisk, starting from the center of the bowl and working your way out till combined and smooth. Add the corn syrup (if using) and vanilla. Stir into the chocolate mixture well. Using a hand mixer, beat the chocolate mixture for 2-3 minutes until it becomes softer and light and fluffy.

You can also just allow the chocolate mixture to cool for a few minutes and then pour it over the cake as a glaze.

Sugar Cookie Bars

Lorien....this one is for you! Truthfully it's for anyone who wants to make sugar cookies but doesn't want all the work.

This cookie is spread out into a baking sheet to cook - so no rolling it our or cutting different shapes.

Sugar Cookie Bars

1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. (or, if you are lazy, like me, just add the dry ingredients and sprinkle the soda and salt all around before mixing!) Add to wet mixture and mix just until combined. Spread on a greased 13 x 18 pan. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and then frost.

Frosting

1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Chicken and Dumplings

This is a recipe that I got from The Sisters Cafe. It is fast (if you have cooked chicken on hand) and fabulous. I have tried dumplings before and they are always a little too mushy for me. I liked the flavor of these and they were cooked all the way through. My kids commented that it was a little like chicken pot pie, only better.

Chicken and Dumplings

3 c. cooked chicken, cut into large pieces

½ c. butter

1/3 c. flour

½ tsp salt

1/8 tsp pepper

3 c. chicken broth

1 can cream of chicken soup (98% fat free variety works great)

Dumplings:

2 c. flour

3 tsp baking powder

½ tsp salt

1 tsp poultry seasoning

1 tsp celery seed

¼ c. oil

1 c. milk

Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9x13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes.