Butter Pecan Scones

Butter pecan is one of those flavors that draw a line in the sand with people’s taste buds.

They either absolutely love it or they absolutely hate it.

I’ve even seen it become an age debate; supposedly, ‘old people’ like butter pecan while for the young folks, it’s a no go.

I don’t know what kind of logic goes into that argument. But I guess that makes me old, guys. Cause I’ve always loved butter pecan. Roasted pecans and rich vanilla flavored butter is my kind of carrying on. Outside of cake batter, I’d say that butter pecan was my favorite ice cream flavor. It’s so simple, but still so rich and divine.

Typically butter pecan is a flavor that is reserved for ice cream. I haven’t seen it pop up in too many other recipes. This past week I was trying to decide what to make for brinner and although I decided upon scones, I wanted to do a little something different with them that I could share here on the blog.

I knew that I had some unused pecans in the pantry that I wanted to use up (nuts are way too expensive to waste) but I didn’t want to just throw them into a regular scone dough and call it a day. Because I’m extra like that.

Adding pecans to a recipe doesn’t make it butter pecan. You have to create those rich, warm, vanilla flavors to go along with the nutty goodness.

Rich and warm flavor brings one thing to my mind.

And thus, the browned butter chronicles continue on Cooking is My Sport.

 

I’ve said before that there are very few ways of improving upon butter; browning it is one of them. Browned butter creates a rich, warm and nutty flavor to it that I thought would be perfect for a butter pecan flavored scone. After browning the butter, I froze it, just like I do with all of my biscuit/scone recipes. From there, I went with my usual formula.

In lieu of white sugar, I used brown to give it extra caramel-y flavor. I added sour cream along with buttermilk because in the first place, it really gives the dough a tender texture that is needed, as the nuts soak up a lot of the moisture from the buttermilk.

These came out even better than I expected them to while they were baking, filling the house with all kinds of wonderful aromas. They’re not overly sweet, but that buttery, pecan flavor sure does come through. I are mine sliced in half, toasted with a smear of pumpkin butter. It was absolutely delicious.

(As a brief but very important aside, if you live in the United States, please exercise your right to vote in the upcoming election. We can’t have four more years of this; we just cannot.)

Wear a mask. Social distance. Stay safe.

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Butter Pecan Scones

Recipe Adapted from King Arthur Flour

Ingredients

  • 5 1/2 cups all purpose flour
  • 2/3 cups brown sugar (preferably dark, but light will work fine too)
  • 1 1/2 teaspoons salt
  • 2 tablespoons baking powder
  • 16 tablespoons (2 sticks) unsalted butter, frozen
  • 1 to 2 cups toasted pecans, coarsely chopped
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1-2 cups buttermilk* (The amount of milk to use is going to vary depending upon the time of year and the location you’re in because of the varying moisture levels in the air. I always start with one cup, then gradually add more as I deem fit).

Directions

For browned butter:

Melt the butter over medium heat in a 2 quart saucepan. Let it cook and watch it closely until 3-5 minutes until the butter begins to foam, forms a golden brown color and browned bits form on the bottom. (It will have a sweet, nutty smell). Immediately remove it from the heat. Allow to cool for about 10 minutes, then place butter in a small bowl, and freeze until solid, about 2 hours.

In a large bowl combine the flour, baking powder, salt and brown sugar and stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Add the pecans. Stir with a fork.

In a small bowl combine the eggs with the vanilla extract and stir until the yolks are broken. Set aside.

Make a well in the center of the dry ingredients. Pour in the egg mixture and sour cream and buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the scones will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut scones to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 18 to 23 minutes. You may need to cover them with foil to keep from browning too fast. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.

(Linking up to Fiesta Friday #352)

Apple Cider Pound Cake

It’s that time of year again.

Even though I live on the West Coast and the seasons don’t really ‘change’ here, late September is the time of year that I finally start to accept that autumn is upon us and that I can and should start baking those autumn flavored foods.

Oh yeah. Late September is also my birthday.

I turn thirty today y’all. 3-0.

It’s not that I think 30 is old, but it feels weird that I’ve reached it. I have literally no idea where the last decade went. It’s been a whole lot of change and transition. I can honestly say I never would foresaw any of it. But I am grateful. My 20s were…something lol. I’m looking forward to 30 hitting much differently.

My birthday usually passes by without very much fanfare. But for the past few years, I have given myself a tradition/present of baking myself a birthday cake. I had a little less time this year to go all out than I did last year, but I still wanted my cake, so I just went with something nice and easy–but still delicious.

If there’s one thing that autumn put me in the mind of and the mood to have, it’s apple cider. I’m a Midwestern girl, so cider mills, cider and apple cider donuts and the like are a huge part of my childhood. It feels weird if I go without them. This year for my 30th birthday on the West coast, I thought I would give myself a present that would remind me of the Midwest.

If you’ve been following this blog for a while, you’ve seen that I have a huge interest in making a bunch of variations on pound cake. It’s a Blank Canvas recipe; wonderful on its own, even better the more flavor variations you can give to it.

This pound cake is flavored with all of the autumn spices, as well as one full cup of apple cider. The smells alone while it baked reminded me of being back in the Midwest. After it finished baking, I rubbed it with a cinnamon sugar coating. It’s that cinnamon sugar coating that really made me feel as though I was biting into a denser, richer apple cider donut. It’s truly delicious.

Happy autumn to all, and Happy 30th to me.

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Apple Cider Pound Cake

Recipe Adapted from Southern Living

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup apple cider
  • 2 teaspoons vanilla extract

For Cinnamon Sugar Coating

  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt

 

Directions

Preheat oven to 325 degrees Fahrenheit. Grease and flour a 10-16 cup Bundt pan.

In a medium size bowl combine the flour, spices, salt and baking powder and stir together with a fork. Set aside. Combine the apple cider with the vanilla extract in a small bowl, set aside.

In the bowl of a standing mixer, or using a large bowl and a hand-held one, cream together the butter and flour until light and fluffy. Add the eggs one at a time, mixing until just combined and scraping down the sides of the bowl with a spatula in between.

Add the flour and the apple cider mixtures alternately the the egg-butter mixture. Start and end with the flour mixture, mixing until just combined.

Pour and spread the batter in the bundt pan. Lift and tap the pan against the countertop a couple of times in order to prevent air bubbles while baking. Place the bundt pan on a sheet pan.

Bake on the middle rack of the oven, for about 50-65 minutes until a toothpick inserted in the center comes out clean. (Mine baked fast, so check it early, especially if you have a gas stove) Cakes are done at an inner temp of 195F-200F.

Transfer cake to cooling rack set inside baking sheet and cool in pan 10 minutes, then invert directly onto cooling rack.

For the Cinnamon Sugar Coating: Combine sugar, cinnamon, nutmeg, and salt in small bowl. Sprinkle warm cake with cinnamon sugar, using fingers to rub it onto sides.

Cool cake completely for about one hour before serving with whipped cream or ice cream.

Linking to Fiesta Friday #295, co-hosted this week by the wonderful Mollie @ Frugal Hausfrau.

Chewy Ginger Cookie Bars

Y’all, do me a quick favor. Look to the right of your screen and locate the search bar.

Type in the word ‘ginger’. Hit the search button.

What do you see?

My guess would be that quite a few posts are going to pop up.

The reason for this is very simple: I love ginger. I have a very strong appreciation of it. I look for ways to throw it into dishes that may not have originally called for it. Whether you’re using it for a sweet or savory dish, both ground and fresh ginger are fantastic stuff to have around.

I’ve mentioned before that I make my own ginger syrup to help with my stomach issues. The only thing about making ginger syrup is that after you’ve made the syrup, you’re left with quite a bit of candied/crystallized ginger that’s been simmered in the sugar syrup.

Not that I’m complaining. Apart from being delicious to snack on it by itself, candied ginger is one of my favorite things to bake with. Today’s recipe features a double whammy of both ground and candied ginger.

Sometimes I want cookies, but also just don’t feel like making the dough, letting it rest & chill in the fridge, then rolling or scooping it out into individual portions. What I love about cookie bars is that they take the extra labor out of making actual cookies. There’s no chilling time required. You don’t have to portion the dough out individually. After the dough is made, it all gets pressed into one pan and baked off together. You can seriously make this in less than 10 minutes, and have it baked & finished in less than 1 hour. It couldn’t be easier.

This recipe started out from a basic sugar cookie bar that I altered. I swapped out some of the white sugar for brown sugar, then added molasses, ground ginger and candied ginger. Apart from the warm, spicy flavors of these bars, I  think that the texture is my favorite part.

They have a well balanced density, but it’s not so much that it’ll get stuck in your teeth. It’s like that perfect sweet spot that you get in the center of a drop cookie–except, here it’s in the whole thing. I ate mine still warm with whipped cream and caramel. To say that I enjoyed it would be an understatement.

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Chewy Ginger Cookie Bars

Recipe Courtesy of Food Network Magazine

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 white granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup molasses
  • 3 eggs
  • 1 teaspoon ground ginger
  • 1/2 cup crystallized ginger, finely minced
  • 1 tablespoon vanilla extract
  • 2 cup flour
  • 1/2 teaspoon salt

Directions

Preheat oven to 350 degrees Fahrenheit. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray.

In a medium size bowl combine the flour, ground ginger and salt. Set aside.

In a large bowl, whisk the sugars and molasses into the melted butter. Add the eggs, one at a time, stirring briskly. Add the vanilla.

Fold in the dry ingredients into the wet, stirring just until combined. Fold in the minced crystallized ginger. Spread the dough into the baking dish with an oiled spatula.

Bake until the edges are set but the center is soft, about 25-30 minutes. Allow to sit in pan for about 10 minutes, then use the foil to lift out of the baking dish and transfer onto a wire rack to cool completely. Cut into square bars.

Sharing at the Fiesta Friday #248, co-hosted this week by Judi @ cookingwithauntjuju.com and Alex @ Turks Who Eat.

Honey Sugar Cookies

I’m sure I’ve said this before, but I’ll go ahead and say it again: I have a mild obsession with sugar cookies.

I use the term ‘mild’ rather loosely. The reality is, I adore them. I think they’re the best dessert that there is. I could eat them every day (I don’t, but I could). I’ve shared more than a few recipes for them on the blog already. I do have my favorites, but there’s honestly something about each one that makes them different and delicious in their own way.

Take it from someone well practiced in eating them: all sugar cookies aren’t created equal. They don’t all come out the same way. Part of this comes down to personal preference. Part of it comes down to the ingredients. Some people are on Team Crispy Sugar Cookies. Others (like me) are on Team Soft Sugar Cookies. Some prefer them unfrosted/un-iced and others won’t take them any other way.

While I do like a good hardened glaze, I will say that I’ve found that a truly good sugar cookie won’t need it. It just won’t. The cookie texture itself will be soft enough to where it doesn’t need the moisture from frosting or glaze. The flavor of vanilla, almond or citrus will be strong enough to not need the added sugar in a frosting or glaze to make it sweet enough to taste like something besides flour.

(And you would be surprised at how often that happens. Like I said: they ain’t all created equal.)

Typically I only try new sugar cookies recipes if there’s something about them that appeals to me. I was flipping through Food Network Magazine one day and I saw this one. It appealed to me, not just because the cookies were pretty, but because they included an ingredient that I had never used in a cookie dough before: honey.

I’ve used honey before in gingerbread. It functions as both a sweetener and a way to keep the final product moist. Because I liked the results with gingerbread, I thought it would be worthwhile to see how it would affect sugar cookies, which are typically sweetened with just…sugar. These do have sugar too, but they also have about 1/4 cup of honey.

Because it’s autumn, I decided to use a pumpkin cookie cutter for these. They hold their shape very well so just about any cookie cutter you wanted to use will work great.

I really, really liked how they turned out. The honey gives them a special sweetness and flavor–you can definitely tell the difference between this and regular sugar cookies. They’re soft and slightly chewy. They’re delicious. Have a good weekend, everyone.

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Honey Sugar Cookies

Recipe Courtesy of Food Network Magazine

Ingredients

  • 2 1/2 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar, plus more for sprinkling
  • 1/4 cup honey
  • 1 large egg
  • 2 teaspoons vanilla extract

Directions

In the bowl of a standing mixer or using a handheld one, beat together the butter and sugar until creamy and fluffy. Add the honey and egg, mixing just until combined and yellow disappears. Add the vanilla.

In a small bowl combine the flour with baking powder and the salt, stirring together with a fork. Add the flour mixture to the butter mixture in 1 cup increments, mixing just until combined.

Form the dough into a disk, wrap it in plastic wrap and refrigerate for at least one hour, preferably overnight.

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.

Roll dough out on a clean and floured surface to about 1/4 inch thick. Dip your cookie cutter into powdered sugar, then tap to remove excess and transfer to cookie sheets. Repeat until you’ve used up all of the dough.*

Freeze cut out cookies for 10-20 minutes.

Sprinkle the tops of the cookies with a little bit more sugar. Bake in the oven on the middle rack until just golden brown, about 18-20 minutes. Allow to sit on the pan for about 60 seconds before removing to a wire rack to cool completely.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at this week’s Fiesta Friday #244, co-hosted this week by Judi @ cookingwithauntjuju.com and Debanita @ Canvassed Recipes.