Recipes


eat well. bake from scratch. have another cupcake.

Recipes

The Quest for the Perfect Scone


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Being an Ohio State graduate, my friends are now scattered all over Ohio like confetti. Luckily, many are still in Columbus AND it serves as the perfect meeting spot for friends located in Cleveland.

One of my recent meeting spots was Cambridge Tea House. I could write an entire post about how delicious their homemade scones were. Being a scone novice, I would have never imagined that I would enjoy something with a name such as ‘clotted cream’ but I did, and have been obsessed with scones ever since.

I went on a ‘pinning’ frenzy. Every scone recipe got posted to a board that may or may not ever come to fruition until, one day I decided to try orange cream scones from A Latte Food. With a little finesse and some good luck, this first batch of scones came out absolutely delicious!

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Ingredients 

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1 TBSP orange zest
  • 1/2 cubed butter, cold
  • 1 large egg
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract

Glaze 

  • 3 TBSP butter melted
  • 1- 1 1/2 cup (s) powdered sugar
  • 1/2 tsp vanilla extract
  • 2 TBSP freshly squeezed orange juice
  • 1 tsp orange zest

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  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs (I used the paddle attachment of my KitchenAid mixer and it worked just fine )   
  3. In a small bowl, egg, sour cream, heavy cream, and vanilla extract. Mix with dry ingredients, until just combined.
  4. Turn the dough out onto a floured surface (I like to flour and roll dough out onto two pieces of floured wax paper to avoid sticking and messy counters) , and pat into a 1″ thick circle. Cut into 8 triangles.
  5. Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes/ until scones are golden brown.
  6. While the scones are cooling, mix together melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and orange zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. ( I had to do this one a little on the fly — mine tasted a little too powdered sugary for my liking so, when in doubt, add more butter and orange zest) 
  7. Brush the glaze over the scones and you’re ready to eat!
Recipes

Fresh Picked Blueberry Cobbler


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We went pickin’ yesterday! Blueberry pickin’ that is. We braved a little rain at Blooms & Berries Farms in Loveland, OH and came out with 7 pounds of blueberries (we went just a little overboard) so sweet they taste like candy.

The baking options are endless, but we decided to start with one of Em’s favorite from-scratch recipes from Paula Deen. We actually use her peach cobbler recipe and just substitute whatever fruit we have lying around or frozen in the freezer (although we definitely prefer fresh!)

Click here for the recipe!

Blooms & Berries offers U-Pick options throughout the summer season, as well as an indoor produce stand and greenhouse area, lots of spaces for little ones to run and play and some of the most beautiful hanging baskets we’ve ever seen! They have more U-pick dates for blueberries coming up. Click here for details.

We brought Em’s son along, too! We did the picking – he did the eating.

We plan to visit another farm for blackberry season (beginning in July) stay tuned for another great recipe and more photos.

Recipes

Roasted Beets and Feta


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Our distaste for beets began at an early age. Quickly passing by the small stainless bin of sliced, soggy looking veggies that were floating in who-knows-what every time we came across a salad bar with our parents. Jess used to call them “purple circles” and all she knew about them is that she did not want to be anywhere near them. Emily somehow avoided them for her entire childhood, knowing she wasn’t interested all along.

However a few months ago our Aunt Julie said she found a recipe for red and golden beets and “couldn’t get enough of them” … we’ve been hooked ever since.

Put those canned-beet-memories out of your head and give roasted beets a try. High in fiber, low in fat and just 74 calories per cup, these tasty root veggies deserve a second chance.

Ingredients:

1 bunch red beets

1 bunch golden beets

2-3 tablespoons olive oil

Salt and pepper to taste

1 cup feta cheese crumbles

Directions:

Preheat oven to 400 degrees

Remove stems and tips and peel beets

Dice beets into 1″ cubes

In a large bowl, toss beets in olive or coconut oil, fresh ground pepper, and salt

Spread evenly on foil lined cookie sheet and roast until tender … about 30-40 minutes

Top with goat cheese crumbles (we prefer feta) and serve as a side or on a salad.

Recipes

Homemade Pound Cake


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Grandma Jane ALWAYS had a pound cake in the fridge. Some of our fondest memories from our childhood involve running off the school bus and heading straight for their refrigerator for a slice of pound cake and a scoop of ice cream.

We recently found the BEST recipe for homemade pound cake (aka: butter cake) on Cookies and Cups and made it for our Memorial Day picnic. It certainly did not disappoint. Not only was it easy and relatively quick to make, it also just happens to be the perfect foundation for a mound of fresh strawberries and homemade whipped cream topping.

Try it for yourself here!

Recipes

Easy Summer Cookout Recipes


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This past winter seemed to never end, right? We had freezing temperatures well into April and just when the first tiny signs of spring peeked up from the frozen ground … they were blanketed with even more snow.

Finally after months and months of bundling up or hiding under an umbrella trying to dodge a spring downpour, it seems like we just might be on the sunny side of things. That, of course, calls for kids in the sprinkler, burgers on the grill and friends on your patio. Lucky for all of you, we love summer cookout food. Here’s just a couple of our easy go-to recipes:

“Doddy Burgers” – Em babysat two little girls (who are sadly not so little anymore) who’s Grandpa made the best burgers in town. They’ve been a staple ever since.

For each pound of ground beef:
· 1 egg
· ½ c. bread crumbs
· 2 teaspoons dried minced onions
· ½ t. Worchestershire sauce
· 1 Tablespoon bacon bits
· 1 T. Parmesean cheese
· ½ t. salt
· ¼ t.pepper

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Emily’s Pesto Turkey Burgers – This recipe was a result of a trip to the grocery where Em, as usual, forgot half of what she went in for. Upon returning home and realizing she still needed to make dinner, she threw together what she had in her pantry and out came these tasty little turkey burgers.

  • 2 lbs ground turkey
  • half jar of pesto
  • teaspoon minced garlic
  • 1-2 cups italian bread crumbs (add until burgers stick together)
  • 2 eggs
  • Grill until cooked through
    • In the winter/rain we make these in a skillet with a little olive oil and they get deliciously crunchy on the outside.

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Watermelon & Feta – the perfect pairing of savory and sweet.

  • 1 large watermelon + 1 container of feta cheese
  • mix together

Aunt Jan’s Potato Salad – Nothing is better than Aunt Jan’s Potato Salad. So simple, but will draw you in for seconds … maybe thirds, too.

  • boil 1 lb potatoes until tender throughout
  • peel off skin after cooked
  • add mayo, hard boiled egg, celery, sugar and salt to taste.