Pumpkin Scones from Awesome on 20

Pumpkin Scones

Pumpkin Scones from Awesome on 20

I have a hard fact that I need to share with you. Pumpkin puree comes in a can. It’s available year round, making pumpkin “season” completely superfluous. Guess what? You don’t have to only enjoy pumpkin treats in September and October just because that’s the only time Starbucks will dole it out.

The pumpkin season nazis need to get off my back. Okay, it is actually October, so I’m in the clear for right now, but if I feel like making a pumpkin dessert in April, who’s gonna stop me? The pumpkin police? Unless I’m using real live actual fresh pumpkins, which I probably never will, there’s nothing keeping me from eating pumpkin every damn day.

I’m glad I got that off my chest.

Pumpkin Scones from Awesome on 20

Are you a total sucker for coffee shop pastry cases? It’s so hard for me to resist all the delicious, carberrific treats they always keep stocked in there, but the prices are outrageous. $3.50 for a scone? Say what!?!?! The only ingredient I needed to buy to make these pumpkin scones was a can of pumpkin, which cost about $3.50. I made a dozen scones, and I didn’t even use the whole can, so I still have some left over to make something else, like pumpkin pancakes.

Homemade is definitely the best!

This recipe comes from the brilliant Brown Eyed Baker, and it’s moist and full of warm pumpkin spice flavor. These scones are also double glazed, and what can be bad about that? I took these to work today, and even on day two, everybody loved them.

Pumpkin Scones from Awesome on 20

Yes, it’s pumpkin season, and I will never try to stop you from eating a ridiculous amount of pumpkin treats. I’m just not promising I’ll be willing to stop once winter rolls around. Every day is a good day for pumpkin scones.

Pumpkin Scones
Yields 12
Better than the coffee shop pumpkin scones with sweet spice glaze
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
For the scones
  1. 2 cups all-purpose flour
  2. 7 tablespoons sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/4 teaspoon ground clove
  8. 1/4 teaspoon ground ginger
  9. 6 tablespoons (3 ounces) cold butter, cut into small chunks
  10. 1/2 cup canned pumpkin puree
  11. 2 tablespoons milk
  12. 1 tablespoon heavy cream
  13. 1 egg
For the glaze
  1. 1-1/2 cups powdered sugar
  2. 2 to 3 tablespoons milk
  3. a dash each of cinnamon, nutmeg, clove, and ginger
For the scones
  1. Preheat oven to 425, and line a baking sheet with parchment paper. Set aside.
  2. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. Add in pieces of butter and pinch the butter into the flour until all the large chunks are gone. The mixture will look crumbly.
  3. In a separate bowl, whisk together the pumpkin, milk, cream and egg.
  4. Add the wet ingredients to the dry ingredients and fold together with a spatula until everything is combined and the dough can be squished into a ball.
  5. Tip the dough out onto a lightly floured surface and pat it into a rectangle about an inch thick.
  6. Using a knife or a pizza cutter, cut down the center lengthwise, then twice in the opposite direction to make six rectangles. Cut each rectangle in half on the diagonal to form 12 triangles.
  7. Carefully transfer scones to the baking sheet and bake for 15 minutes or until lightly brown.
  8. Transfer to a wire rack to cool. Place the wire rack back over your parchment lined baking sheet to catch drips when it's glazing time.
For the glaze
  1. This is glaze. It's not rocket science or the Sistine Chapel. Put some powdered sugar in a cup, and then add a little bit of milk. Just a splash at a time. Stir these together until you have a fairly drippy consistency. You can spend your time measuring if you want, but I assure you, it's not necessary. Just remember that you'll need less milk than you think. And if it ends up too thin, just add more powdered sugar.
  2. For the first round, spoon your thinner glaze over each scone and let it drip down the sides.
  3. For the second round, you can add to anything you have left over from round one. You'll want this batch to be a bit thicker, so take it easy on the milk. We're also going to add in a dash of each of the spices from earlier. This will give it an amazing spiced flavor and a lovely warm brown color.
  4. To get fun stripy action, spoon your spiced glaze into a zip top bag. Cut the tiniest of corners off one side of the bottom of the bag.
  5. Gently squeeze the glaze through the hole for stripes or swirls or criss crosses, or whatever makes you happy. You don't get to make an art project out of coffee shop scones, so go crazy and have a ball.
  6. These are best served right away, but still taste great on the second day if stored in an air tight container.
Notes
  1. You could use pumpkin pie spice in place of the spices added in this recipe, if you have it. I had all of these in my pantry, so I just added them separately.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
Mexican Lasagna from Awesome on 20
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Mexican Lasagna from Awesome on 20

Mexican Lasagna

Mexican Lasagna from Awesome on 20

I’m a picky eater. An obnoxiously picky eater. I don’t like fruits and vegetables. I’ve tried, but I just don’t like them. I like carbs and cheese. It’s how I’m built. Trust me when I say that I’ve actually expanded the things I will eat pretty extensively over the course of my adult life. It’s still fairly limited, though.

My husband, on the other hand, is only moderately picky. He’s also trying to lose weight, which means he gets slightly annoyed when I try to cook carbs and cheese. Lucky for him, I love love love to cook just about anything, whether I’m going to eat it or not. The act of cooking brings me plenty of joy. I don’t have to be the one putting it in my face.

Mexican Lasagna from Awesome on 20

This dish has some carbs and enough cheese to turn your head, but it’s also loaded with veggies, including tomatoes, onions, peppers and corn. There are also black beans, which might be a super food. Let’s say they are. They taste super, so even if they’re not as healthy as I would like to believe, they’re still awesome. And with fall finally starting to make its presence known in the form of more rain and afternoon highs in the low 80’s, layers of baked carbs, cheese, and veggies seem like exactly the right thing to do.

Since this dish is vegetarian, you can make it fairly inexpensively. I had to buy nearly every ingredient for this dish, and I spent less than $20. And this makes eight servings. My husband will be eating this for lunch and dinner for the next four days.

If you wanted to make this vegan, it could probably be done by using vegan cheese. You might need to check the labels on your beans and tortillas. I’m not an expert on this, but I think it’s totally feasible to adapt this recipe to be completely free of animal products, if that’s your thing.

Mexican Lasagna from Awesome on 20

Sometimes you have to make sacrifices for the ones you love. While my husband is eating and loving Mexican lasagna, I’ll probably be eating blue box mac and cheese. It’s a rough life. Eat your veggies, kids!

Mexican Lasagna
Serves 8
A lasagna-like stack of tortillas layered with salsa, black beans, corn, and cheese. Perfect vegetarian meal for a spicy fall night.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1 clove garlic
  2. 1 tablespoon olive oil
  3. 1 onion
  4. 1 bell pepper, whichever color is on sale
  5. 2 serrano peppers
  6. 1 teaspoon salt
  7. 1 can petite diced tomatoes
  8. 1 can petite diced tomatoes with peppers (any combination of 2 cans of tomatoes will do)
  9. 1 tablespoon ketchup
  10. 1 can black beans, drained and rinsed
  11. 1 can whole kernel corn
  12. 1 cup shredded cheddar cheese
  13. 8 whole wheat tortillas
Instructions
  1. Preheat your oven to 400 and find your deepest round baking dish, 9 or 10 inches in diameter, at least 2-1/2 inches deep.
  2. Smash your garlic clove with the flat side of your knife and peel the skin off. Toss the whole clove into a skillet with your olive oil and heat over medium. Don't forget to pull this out at the end. Chop your onion, and peppers and add them to the pan. Sprinkle them with salt and allow them to cook and soften for about 15 minutes.
  3. Add the canned tomatoes, then fill each can about 1/4 of the way up with water. Swirl it around to get the tomatoey goodness off the side of the can, then add the water to the pan. Squeeze in the ketchup and allow it all to simmer together for about 10 minutes.
  4. In the meantime, assemble your filling by mixing together black beans, corn, and most of the cheese. Hold a bit back for the very top.
  5. Now it's time to assemble. Start with a few spoonfuls of sauce spread around the bottom of your pan, then lay down two tortillas, overlapping Venn diagram style. Next, add a third of the filling, and some more sauce. Repeat this two more times.
  6. Lay down tortillas 7 and 8 on the top. Spread the last of your sauce over these, then top the whole thing with some extra shredded cheddar.
  7. Bake this in the oven for 30 minutes. You will probably want to put a baking sheet underneath your pan to catch any drips.
  8. When the time is up, let your dish hang out for at least 10 minutes before cutting into it. Slice into wedges like a pie and serve it to your veggie loving friends and family.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
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Pumpkin Scones from Awesome on 20

Be Awesome: Find Your Tribe

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So I told you about what went down on my Duncan Hines trip. Plot points are fun, but you know I can’t go more than five minutes without talking about my feelings. I learned a lot about baking, but I also learned something about myself. Something that I hope I can use to make my life a bit more awesome.

When I knocked on the door to the hospitality suite at the Duncan Hines Sweet Stars event, I was more than a bit terrified. My social anxiety was pretty out of control. This is exactly the kind of situation that freaks me out. Trapped for a weekend with a bunch of people who don’t know me. My husband, my best friend, my rock was in the middle of the ocean. I had almost no confidence in myself to make it through this weekend without completely humiliating myself. I gave it a pretty good shot Saturday morning, too.

I have to admit, it started off pretty shaky. Everybody seemed to know each other. Everybody seemed to have money and stability and a normal life. I didn’t know how to communicate with them. And of course, I can’t be anything but myself, so I’m sure at least a few people thought I was pretty weird. 

Events like this are no different than the high school cafeteria. I’ve learned that this dynamic never really goes away. There are always going to be the alphas, the betas, and then whatever I am. That’s how life goes, and I’m used to not being cool enough. It doesn’t really bother me.

Eventually, though, I found my tribe. The people on my wavelength. The people who made me feel like I belong. You have to have a tribe. It’s imperative to social survival.

There were a few people at the event that I could feel comfortable with and that I liked so much I wish I could take them home with me. 

The world is a big place, so there’s a good chance that someone out there is at least a little bit like you. If you can find those people, your life will be filled with much more laughter. Although I have a policy of being nice to everyone, and I sincerely try, I find I only truly connect with a few people. I think it’s perfectly okay to focus most of your energy on them.

I don’t have a need to be liked by everyone, but I do have a need to connect. I worried that I would spend the entire weekend by myself because I’m too much of a goofball to go up to people and just start blabbing about my real life and too stupidly honest to play it cool. Luckily, there were other people there who were much more outgoing than me, and they reached out. And though some people surely thought I was nuts, I found a tribe that accepted me and didn’t allow me to be tossed aside. I am so grateful to them for taking in the new girl.

I always dread social situations, but they usually end up being pretty awesome. Your tribe is out there. No matter what you’re into or where you are in life, there’s bound to be somebody who thinks like you. You can be exactly who you are. Somebody will appreciate you and laugh at your jokes. You never have to feel alone if you find your tribe.

Buffalo Chicken Tacos from Awesome on 20
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Mexican Lasagna from Awesome on 20
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