Wednesday, July 30, 2014

Cheddar Jalapeno Scones










Cheddar Jalapeno Scones
Recipe from The Pioneer Woman
Makes 32 servings

Ingredients:
3 1/12 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small cubes
1/3 pound sharp cheddar cheese, cut into small cubes or shredded (recommended)
1/2 cup jarred jalapeño slices
1/2 cup heavy cream
1/2 cup milk
2 whole eggs, reserve one for brushing on unbaked scones
1-2 tablespoons jalapeño juice (from the jar), optional

Directions:
Whisk together, in a medium bowl, all the dry ingredients.

Using a fork or a pastry cutter, cut the butter into the dry ingredients.

Stir in the jalapeños and cheddar cheese.

Stir together the wet ingredients, including the one egg and jalapeño juice, if using in a separate bowl (I like using my 2-cup pyrex cup). Add the milk mixture to the dough mix, stirring together slowly.

Roll out the mixture onto a floured flat surface, flatten and shape into a neat rectangle using hands, rolling pin, and/or pastry cutter.

Cut the rectangle into squares and then cut the squares into triangles.  Lay out the triangles onto a silicone mat or parchment lined baking tray.  Beat the reserved egg and brush each scone with the egg wash.


Bake at 400F degrees for 14-17 minutes until lightly browned.  Cool on tray and serve warm or at room temperature.

Best eaten day.  Can be stored in an air tight container for 3-5 days.  To reheat, warm in the oven for 5 minutes at 375F degrees; do not microwave scones, if possible.

Wednesday, June 4, 2014

Jalapeno Cheesy Cornbread



Step 1

Step 2

Step 3

Feels like summer is officially here in the Bay Area with temperatures reaching the 80s this past weekend.  In my household, we grill year around whenever the weather permits but we definitely take full advantage during the summer months.  One of my favorite side dishes is cornbread.  I fancied up the basic Jiffy cornbread recipe by making it both spicy and cheesy.  It's a huge crowd pleaser around here.  What are your summer grilling must makes?

Jalapeño Cheesy Cornbread
A Baked by Jen Original
Makes 16 2-inch squares

Ingredients:
1 pkg Jiffy corn muffin mix
1 egg
1/3 cup buttermilk
1/2 cup of frozen/canned corn kernels
1-2 jalapenos, deseeded and chopped
1/2 cup of shredded cheddar cheese

Directions:
Preheat oven to 425 degrees.  Combine all the ingredients in a medium size bowl.  Blend well (batter will be lumpy).  Pour into an 8 in square pan lined with foil.  Bake for 10-15 mins.

Wednesday, April 16, 2014

Chocolate Cream Pie



Half way through making this cake, I realized I made almost the exact same thing for my sister's boyfriend just a year ago.  This time around, I didn't include the flourless chocolate cake layer and I made an oreo whip cream layer.  This was a lot less labor intensive to make yet just as delicious and rich.


Recipes: Chocolate cookies crust was from Martha's Stewart Pie and Tarts, chocolate pudding was from Baked Explorations, and whipped cream frosting was adapted from Junior's Cheesecake cookbook.

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