Thin Mint Scones

THIN MINT SCONES

2 cups all-purpose flour
1/4 cup granulated sugar
2-1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, cold and cut into pieces
1 cup heavy whipping cream, very cold
1 sleeve thin mint cookies, chopped
1 egg [for egg wash]
2 Tblsp granulated sugar [for sprinkling on top]

• Preheat oven to 425 degrees F.
• Mix all the dry ingredients in a medium mixing bowl.
• Using a pastry cutter or fingers (or make it really easy and use a food processor) to cut all the butter into the flour mixture.
• Add cream and cookie bits and blend quickly and be careful to not over-blend.
• Shape the dough into 8 or 9-inch round or square and cut into shapes.
• Place on parchment sheet on a cookie pan.
• Brush with wash and sprinkle with sugar.
• Bake for 14-16 minutes or until golden brown on top!

recipe derived from SisBoomBlog.com

FBF: Apple Pastry

FLASH-BACK FRIDAY

APPLE PASTRY

click on image to see full post from 10/6/2011

Blueberry Cream Cheese Monkey Bread

BLUEBERRY CREAM CHEESE

MONKEY BREAD

2 (11 ounce) packages Pillsbury Thin Crust Pizza Dough (22 ounces total)
1 cup blueberries
3 tablespoons sugar
1 (8 ounce) package of cream cheese, room temperature

• Preheat oven to 350 degrees F.
• Spray 11-inch spring foam pan and set aside.
• Place the blueberries, 1 tablespoon sugar and cream cheese in a food processor, and process until smooth.
• Lightly flour a surface, and roll out both pieces of Pillsbury Thin Crust Pizza Dough, side by side.
• Spread both dough pieces evenly with the cream cheese mixture, leaving a 2-inch border of dough around the cream cheese.
• Roll up both dough sections into a log -- jelly-roll style.
• Trim off the ends of each roll to make them neat, and then, Cut each roll into 15 1-inch pieces.
• Place each piece of dough into prepared round or bundt pan, placing them side-by-side in concentric circles until entire pan is filled.
• Sprinkle dough with remaining 2 tablespoons of sugar and bake for 35 minutes or until bread is lightly golden.
• Serve immediately.

Icing:

• Mix a little of the filling left over with 1/4 cup powdered sugar and add a couple drops of milk at a time until you get the right consistency.

recipe from Amazing Moms.com

Apple Pastry

Its Apple-picking season, so what does that mean? A LOT of apple recipes! Yaahoo! Here's my first one..I've made it several times over just a matter of days, and discovered the best way to make it. Oh, did I mention that its EASY? No? Ok...ITS EASY!

APPLE PASTRY

3 apples, peeled, cored and thinly sliced
3 tablespoons sugar
1-1/2 teaspoon cinnamon
2 cans of Pillsbury roll-out pastry sheet
3 tablespoons powdered sugar
1/2 teaspoon vanilla
1 teaspoon milk
1 egg

Toss the apples with the sugar and cinnamon in a large bowl. Set aside.

Roll out the pastry sheets, one on top of the other, on a lightly floured surface. Lightly use a rolling pin to make them a little bit bigger, staying in the same rectangle shape. Remove it from the counter and place on a large jelly-roll pan.

Place apples in the middle, mounding them up pretty high. Cut the sides and follow instructions here:

I found this on Pinterest!

Make an egg wash mixture: whisk egg and 1/4 cup of water together. Lightly brush over the top of the pastry. Lightly sprinkle a little more granulated sugar over top.

Bake in an oven at 350 degrees F for 45-50 minutes, or until the top is lightly browned.

Let cool for about 20 minutes. Mix together the powdered sugar, vanilla and milk and drizzle over the top.

This is wonderful served just like this, or make it even BETTER with a scoop of ice-cream! Enjoy!

We sure did!

This recipe is easy to multiply! And you might want to--our disappeared (the first time) in 5 minutes, and in 3 minutes the second time! =D

STICKY BUNS

STICKY BUNS

[day before]

Combine in a large bowl and let stand until yeast is dissolved, about 5 minutes:

       ¼ cup warm water

       1 package active dry yeast

Add:

       ½ cup all-purpose flour

       1/3 cup sugar

       ¼ cup milk

       2 large eggs

       1 teaspoon vanilla

       1 teaspoon salt

Mix by hand until blended. Gradually stir in:

       2 to 2 ¼ cups all-purpose flour

Mix for 1 minute or until dough comes together. Knead by hand for about 10 minutes until the dough becomes smooth and elastic. Add:

       6 tablespoons butter, very soft

Vigorously knead in the butter until completely incorporated and the dough is once again smooth. [it will be a sticky dough]

Place dough in large buttered bowl. Cover with plastic wrap and let rise in warm place for about 1 ½ hours.

Punch down the dough, knead briefly, and refrigerate, covered, until doubled again, 4 to 12 hours. [overnight]

[in the morning...] Butter a 13 x 9 inch baking pan. Bring to a boil in a small saucepan over medium heat, stiffing to dissolve the sugar:

       1 cup packed brown sugar

       ½ cup butter

       ¼ cup honey

Remove from heat and stir in:

       2 ½ cups chopped pecans

Pour the hot syrup into the baking pan and spread it evenly. Let cool. Using a rolling pin, roll dough out to a 16 x 12-inch rectangle. Brush with:

       1 tablespoon melted butter

Sprinkle with:

       1/3 to ½ cup brown sugar

       2 teaspoons ground cinnamon.

Starting from a long side, roll up the dough into a cylinder. Cut crosswise into 8 slices. Arrange the slices in the prepared pan, spacing them evenly. Cover with plastic wrap and let rise in room temperature until doubled in size.

[When cut and placed in pan to rise again, the dough will not double in size. That’s ok, because it will rise in the oven. I think its mainly to let the dough rest after rolling it out? Anyway...]

Preheat oven to 350 degrees. Bake until the buns are golden brown and the syrup is bubbly hot, about 30 minutes. Let buns cool for 5 min, and then invert them on serving tray. Serve warm.