Banana Cream Cake

So, guess what?

In last week’s post I said that rather than wait for the autumn weather to kick in before I started posting ‘autumn recipes’ and comfort food, I would just start baking & posting autumn recipes and let the weather catch up to me later.

This week, the temperature dropped around 10-15 degrees in our area.

Iiiiiiiii would like to think I had a thing or two to do with it.

(Probably not, it’s likely due to some natural–or rather unnatural, because, global warming–causes but I’m claiming the credit for it anyway.)

The weather is cooling down because it’s trying to align with my autumn baking. What can I say except, you’re welcome?

This week’s recipe happened because of a tale as old as time.

Girl goes to store. Girl buys green bananas, thinking she has plenty of time to eat them. One days passes. Bananas are still green. Two days pass. Bananas are just barely starting to yellow. Three days pass.

Bananas are ripe. Too ripe to eat. Girl is now stuck with four overripe bananas.

I guess ‘stuck’ is a little harsh. Bakers know that overripe bananas are really a blessing in disguise–they give you an excuse to put a healthy fruit into a not-as-healthy baked treat. Oftentimes, that treat is banana bread. Banana bread is great and easy, as are banana muffins. This time around though, I decided to try to go with something a bit different than what I was used to. It’s not too much more difficult than the bread or muffins, but I’ll tell you what: it IS a good deal greater.

One of the reasons that I love using bananas in cake is that they lend themselves really really well to cake batter. Why? Because the fat and moisture content in them helps keep the finished cake INCREDIBLY moist. So long as you’re using overly ripe bananas, it’s going to be quite difficult to overbake/dry that sucka out. This is a perfectly delicious banana cake all on its own. It’s then made even more delicious by a ribbon of vanilla cream cheese filling that gets poured on top of half the batter, then the other half of the batter is poured on top of that. The smells alone as it bakes are glorious. As for the taste…you can probably guess.

What can I say except…you’re welcome?

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Banana Cream Cake

Recipe Adapted from NordicWare

Ingredients

For Cake

  • 2/3 cup milk
  • 1 teaspoon lemon juice
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups white granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups mashed ripened banana
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For Cream Filling

  • 8 ounces cream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla extract

For Icing

  • 2 cups powdered sugar
  • Milk, to thin

Directions

Preheat oven to 325 degrees Fahrenheit. Grease and flour a 12 cup Bundt or tube pan and set aside. In a measuring cup or small bowl, pour the milk, vanilla extract and lemon juice together and set aside. In a medium sized bowl, combine the flour with the baking soda and salt. Stir together with a fork and set aside.

In the bowl of a standing mixer (or using a handheld one) use the paddle attachment to cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing just until the yellow disappears. Use a spatula to scrape down the sides of the bowl as you go to ensure even mixing.

Add the mashed bananas, stirring just until combined. With mixer on low speed, gradually beat dry ingredients and milk mixture alternately into batter. (Start and end with the flour mixture) Beat for 1 minute. Remove batter to a bowl.

Beat the cream cheese in the standing mixer bowl until it’s smooth. Add the egg and vanilla, stirring just until combined.

Pour half the batter into the tube pan. Use a teaspoon to spoon the cream cheese filling evenly around the center of the cake batter. Carefully spoon remaining cake batter over filling, covering completely.

Bake for 45-50 minutes or until top is brown and springs back lightly when touched. Remove from oven and cool in pan for 10 minutes before inverting onto cake plate.

For the icing, combine the powdered sugar with enough milk until it forms a smooth but still somewhat thick icing. Use a fork to drizzle over the cake. Allow to sit for about 30 minutes, until hardened.

Linking up to Fiesta Friday #247, co-hosted this week by Antonia @ Zoale.com and Laurena @ Life Diet Health.

Cinnamon Swirl Pumpkin Rolls

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Happy Halloweeeeeeeeeeeen!!!

What’s everyone’s plans for tonight? Anyone going out with kids for trick or treating? Got a Halloween party you’re going to? What are you dressing up as?

I’ve always liked dressing up for Halloween and although I haven’t gotten to do it very often, I still have some ‘Wish-List’ costumes that I’d love to be able to do someday.

1) A 20’s flapper is definitely something I’d like to be- with the bobbed hair, flashy dress and pearls to go with it.

2) I’d LOVE to dress up in a fancy Venetian Masquerade ballgown and mask, with an elegant hairdo.

3) I’d love to be Harley Quinn, as long as I could have a guy go with me as the Joker.

4) One of the “Grease” Pink Ladies.

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5) Black Widow- because that cat suit Scarlett Johannson wore in “The Avengers”  was everything.

6) I’d love to be one of the fairy tale characters like Little Red Riding Hood or the Queen of Hearts. (And no, I don’t mean one of those costumes that make you look like you should be standing on a street corner, if you know what I mean. I think that there are plenty of ways you can make a costume beautiful and tastefully done without it being too slutty.)

7) If I ever get a boyfriend, I am GOING to be Christine and make him dress up as the Phantom of the Opera. He will have absolutely no choice or say in the matter. It’s a prerequisite if he wants to date me.

Unfortunately, I’m not doing anything special in particular like dressing up or going to any parties. But I am staying in my kitchen- which is plenty ‘special’ enough for me.

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I’ve known for a while now that I was going to make this dish for Halloween. Cinnamon rolls have been on my Cooking Bucket  List for a while, and I had a can of pumpkin that was languishing in my pantry, without very much to do. That set the perfect stage for Pumpkin Cinnamon Rolls.

It was my first time making cinnamon rolls, and I think they turned out pretty good for a beginner like moi. I walked away with a few things to keep in mind for next time: roll the dough VERY tight so the sugar filling doesn’t leak out while the dough is going through their second rise, and don’t be afraid to place them pretty close together in the pan so that they can rise higher up rather than further out.

Aside from all that, the taste is really spot on for these. For one, they make your house smell like every yummy Autumn pastry imaginable while they’re baking. The pumpkin flavor admittedly isn’t very overpowering, but I’m actually okay with that as sometimes the taste of pumpkin can be a little abrasive. I know that crystallized ginger isn’t the cheapest spice to buy, but if you can afford it I gotta strongly recommend that you don’t leave it out. It gives spiciness to the filling that balances the sweetness of the sugar, while the dried cherries give it an acidic tang. I iced my rolls almost as soon as they came out of the oven so that the icing would melt into the crevices of the dough rather than just sit on top of it in thick globs. Tastes better that way. Also, these save very well in the refrigerator; when ready to eat another one just wrap it in paper towel, sprinkle with a few drops of water then microwave for about 15-20 seconds. It’ll still taste pretty fresh.

These rolls are going to this week’s Fiesta Friday #40, hosted by Angie@TheNoviceGardener and co-hosted this week by Margy @La Petite Casserole and Jhuls @The Not So Creative Cook. See you all there.

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Halloween is one of my absolute favorite times of year, but not for the reason that you may think.

It’s not that I don’t like dressing up in costumes. I do. It’s not that I don’t like candy. I definitely do. But the arrival of Halloween marks the arrival of something infinitely more thrilling and exciting for me than costumes or sweets (and if you know me, then you know that that’s really saying something).

I look forward to October 31st because it marks the final day before I officially begin my countdown to Christmas.

Me and my twin sister are obsessed with Christmas, and as such, we try to get in our Holiday spirit as soon as is reasonably possible. I know that other people wait until Thanksgiving, but that’s way too late for me. I like the extra month to start listening to my Christmas playlist on my mp3 player and Pandora radio stations, and start planning all the wonderful goodies that I’m going to make for the 12 Days of Christmas series on Cooking Is My Sport.

Speaking of which, I am willing to take special requests for that ahead of time. I need 12 recipes for 12 Christmas goodies to post on the blog. Suggestions? Don’t be shy 😉

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Cinnamon Swirl Pumpkin Rolls

  • Servings: 9-12 rolls
  • Difficulty: intermediate
  • Print

Recipe Courtesy of King Arthur Flour

Ingredients

For the Dough:

  • 1 cup canned pumpkin or squash
  • 2 large eggs
  • 2 tablespoons to 1/4 cup lukewarm water*
  • 1/4 cup soft butter
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 3/4 cups King Arthur White Whole Wheat Flour
  • 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves, optional
  • 3 tablespoons brown sugar, light or dark
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast

For the Filling:

  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup minced, crystallized ginger
  • 1/4 cup dried cranberries or cherries

For the Glaze

  • 1 cup glazing or confectioners’ sugar
  • 1 tablespoon butter
  • 1 1/2 tablespoons milk, or enough to make a “drizzlable” glaze

Directions

1) Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you’ve made a soft, fairly smooth dough.

2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it’s almost doubled in bulk.

3) Turn the dough out onto a lightly greased surface. Roll it into a 14″ x 22″ rectangle; the dough will be thin.

4) Mix the cinnamon and sugar. Spread a thin layer over the dough, leaving one short edge free of filling.

5) Sprinkle with crystallized ginger or dried fruit (or both), if desired.

6) Starting with the short end that’s covered with filling, roll the dough into a log.

7) Cut the log into nine 1 ½”-thick rolls.

8) Place the rolls into a lightly greased 9″ x 9″ pan that’s at least 2″ deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

9) Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they’re lightly browned and feel set.(Internal temp should be about 185-190 degrees F) Remove them from the oven, and set them on a rack.

10) To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.

11) Drizzle the rolls with the warm glaze. (For a thinner layer, spread with icing almost as soon as you take them out of the oven. For a thicker icing, let them cool for about 15 minutes, then spread with icing.) 

Apple Cider Donuts

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Sometimes, I really miss being in the very early years of elementary school.

Morning and afternoon recess periods were awesome.

You can’t beat ‘homework’ that consisted of coloring in the lines and tracing out capital and lower case letters.

Sitting in a circle and singing with my classmates while my teacher played “The Farmer in the Dell” on the piano was cheesy, but still fun.

Yes, all of that was fine, but when I say I really miss those early years of school, I feel I should emphasize that what I really mean was that I miss the food part of it.

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I don’t know how it was for you guys, but at my elementary school,  there were certain foods that we all knew we could count on seeing and eating every season.  Because we all know that little kids can be placated and satisfied with treats.

Actually you can still kinda say that about me now. But I digress.

At Christmas, we were given candy canes and frosted cookies. Valentines Day meant we always held class valentine and candy exchanges. Around St. Patrick’s Day we got pancakes dyed with green food coloring. And at this time of year, we knew that we were gonna go on a field trip to a real life apple orchard, and ultimately end up eating apple cider and donuts. I gotta say, of all the food ‘holidays’ we had, the Apple Cider and Donuts holiday was my favorite.

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I got it into my head a little while ago that I really wanted to make donuts from scratch. Like really, really, REALLY wanted to. I took my usual poll of the family to see what they wanted. Jas wanted a cinnamon bun-style doughnut, which resulted in these absolutely heavenly Cinnamon Roll Doughnuts. Ashley (our resident apple cider addict) wanted Apple Cider Donuts. And me- well, we’ll get to that in a later post. For now, let’s just focus on these.

I had a cut out recipe from Yankee Magazine that I really wanted to try and looked easy enough for someone like me who’s never made her own donuts from scratch before. At first after rolling and cutting out the dough, I was skeptical that I had done it wrong as the dough didn’t seem thick enough to give me the thick, fluffy cake donuts that I had originally wanted to make. However, once these babies hit the hot oil in the deep fryer, they puffed ALLLLLLL the way up. The intense apple flavor of these is really just amazing, and I do think that it was due to the concentrated flavor that came from the boiled cider, so don’t skip that step. I poured about a cup of cider into a small saucepan and let it simmer down until it had reduced to about a 1/3 cup. Not too difficult at all. I did these two ways: one half of the batch I just left plain, as that’s how Ashley likes them. The other half I dunked still warm into a cinnamon sugar mixture. The softness of the donuts combined with the subtle crunch of the sugar? Pure Heaven in my mouth, guys.

I’m taking these to this week’s Fiesta Friday #37, hosted by Angie@TheNoviceGardener and co-hosted this week by  Julianna @Foodie On Board and Hilda @Along The Grapevine. Cheers, guys.

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Apple Cider Donuts

Recipe Courtesy of Yankee Magazine

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 cup granulated sugar
  • 5 tbsp unsalted butter, at room temperature
  • 2 large eggs, room temperature
  • 3-1/2 cups all-purpose flour, plus extra for work surface
  • 1-1/4 tsp. table salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/2 cup low-fat buttermilk
  • 1/3 cup boiled apple cider
  • 1 tbsp. vanilla extract
  • Canola or safflower oil (for frying)
  • Cinnamon sugar (1-1/2 cups sugar mixed with 3 tbsp. ground cinnamon) or confectioners’ sugar

 Directions

1. In a large bowl using a hand-held or standing mixer fitted with a whisk attachment, beat together sugar and butter until mixture is pale and fluffy, 4-6 minutes. Add eggs, one at a time, beating a minute after each. In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.

2. Pour buttermilk, boiled cider, and vanilla into sugar/butter/egg mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it’ll smooth itself out. Add flour mixture and combine gently just until fully moistened.

3. Line two baking sheets with waxed paper or parchment paper and dust generously with flour. Turn dough out onto one baking sheet and pat gently into 3/4-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up. Remove dough from the freezer; use a lightly floured 3-inch doughnut cutter (or two concentric biscuit cutters) to cut out about 18 doughnuts with holes. (You may gather the scraps and roll again as needed, but you may need to chill the dough more to firm it up.) Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again.

4. Line a plate with a few layers of paper towels and set it nearby. In a Dutch oven or large pot, heat 3 inches of oil to 370° (test with an instant-read thermometer). Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.

5. Repeat with the remaining dough (if you find that it’s getting too soft as you work your way through the batches, pop it into the freezer again for 10 minutes). When doughnuts are cool enough to handle but still warm, sprinkle all over or roll doughnuts in with cinnamon sugar or confectioners’ sugar. Serve immediately.

Caramel Snickerdoodle Cake

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So today, I’d like to say a few things about September 27th.

(Yes, I’m aware that today is the 26th. I just don’t want to talk about the 26th. I want to talk about the 27th.)

On September 27th, 1779, John Adams formally negotiated the Revolutionary War peace terms with Great Britain.

On September 27th, 1821, the Mexican Empire formally announced independence.

On September 27th, 1908, Henry Ford’s first Ford Model T automobile was leaves the Piquette Plant in Detroit, Michigan.

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On September 27th, 1919, the Democratic National Committee voted to allow female voters.

On September 27th, 1954 “The Tonight Show” first premiered, hosted by Steven Allen.

On September 27th, 1983, basketball legend Larry Bird signed a seven-year contract with the Boston Celtics worth $15 million. The contract made him the highest paid Celtic in history.

Then, on September 27th, 1989 (9:01 a.m. to be exact)…something else happened.

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A baby girl was delivered by C-section in a hospital on a remote Army base in Montana. She was me.

So yeah, guys: tomorrow (September 27th) will be my 25th birthday. I’ve officially hit the middle of my twenties-five years past twenty…and five years away from being thirty. Ouch. Why does just typing that out make me feel old?

Birthdays haven’t been very much of a big deal to me for years. I’ve never actually had a birthday party. Most of them have either been spent at home while my mom or grandma made me a special dinner and cake, or in more recent years, out for a celebratory dinner at a restaurant. Not much of a big deal, which is fine with me. I’m a self-proclaimed introvert and I my social life is very private. I don’t need much of a fuss.

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This year however, was special in that, this was the first time that I’ve ever made me and Jas our own birthday cake. I’ll admit, the blog was a huge factor in pushing me to make that decision. I usually don’t make very many cakes in our house, but for some reason I just felt a necessity to bake a  really good birthday cake for a post. So after running several different ideas by Jas, I finally settled on this cake as one.  We both were very impressed with the result. Despite the title, I wouldn’t say that the flavor mimics a snickerdoodle cookie perfectly- however, you get a lot of the cinnamon, earthy and rich flavors that remind you of autumn baked goods. The texture is very moist and soft, thanks to the sour cream.The icing really sends the whole dish over the top- it’s good enough to eat off a spoon, no joke.

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I’d like to give a small shout out to my twin sister Jas real quick:

We made it to 25 years, chick. Thanks for being a pretty awesome ‘womb-mate’ for nine months, and an even greater roommate for the last 25. It’s been a great ride. You’re not just my twin sister- you’re the person who knows me the most in the entire world- both the good and bad. Happy Birthday. You know I love you.

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I’ll be taking this cake to this week’s Fiesta Friday #35, hosted by Angie@TheNoviceGardener and co-hosted this week by Prudy and Naina. Hope to see you all there 😉

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Caramel Snickerdoodle Cake

Recipe Adapted from Gold Medal Flour

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 and 3/4 cups plus 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1teaspoon salt
  • 1 can (5 oz) evaporated milk
  • 1 cup sour cream
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 2 eggs, beaten

Cinnamon Icing

  • 1 1/2 cups powdered sugar
  • 1 tablespoon butter, melted
  • 1 tsp ground cinnamon
  • 2 tbsp. milk
  • 1/4 tsp vanilla extract

Directions

1. Heat oven to 350°F.

2. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.

3. In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt.

4. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan.

5. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour.

6. Combine all remaining ingredients. Add more powdered sugar or milk if need be to achieve correct consistency. Icing should be slightly thicker than a glaze, but not as thick as a frosting. Using offset spatula, spread icing over cooled cake. Allow to harden for about 30 minutes. Serve.

Apple Cinnamon Scones

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Happy Fiesta Friday #16 all you lovely people who came out the party! I’m pleased to bring this humble offering to share: Apple Cinnamon Scones!

I think just about everyone has had a certain interest, like hobby or skill that in a perfect dream world, they would like to use that hobby or skill as a job that they could do for the rest of their lives. I admittedly, have had quite a few of these in my short 24 years on this Earth.

When I was in elementary school, I loved everything that had to do with babies, thus making me believe that I wanted to be an obstetrician- this was after I consulted with my mom and found that there WAS such a thing as a doctor that only handled labor and delivery of babies. Then I found out that I wasn’t the best at science or math- both of which you kinda have to have decent skills into become a doctor. So that was out.

When I was between the ages of 11-13 I was  sure I was gonna be an Egyptologist when I grew up- pretty much an expert on everything that had to do with ancient Egypt. You know those mysterious (and let’s face it, creepy) curators of Egyptian artifact museums you see in the movies? Yeah, I totally used to fantasize about that being me.

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When I was in high school, I did some acting in a few plays and musicals and really enjoyed it. I also saw the film adaptation of Webber’s “Phantom of the Opera” (which made me develop a mild obsession with all things PoTO related that lasted far longer than I’m willing to admit to you guys) Thus, I got the idea in my head that maybe my true calling was to become an actress on Broadway, where I would be able to become the first African American Christine Daae to a Phantom that happened to look like Gerard Butler’s twin brother. (Side note, I’ve given up on that one completely).

My main goal during my undergraduate years at Michigan State University was to go on to graduate school and become a scholar in academia of African American studies. To be honest, this is something that I’m still kinda considering for my future. I love all things that have to do with African American history, and although the prospect of grad school intimidates me, I’d still feel honored and pleased if given the opportunity to pursue the life of an academic.

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Nowadays, my dreams and aspirations for the ideal job mainly revolve around two things: writing and food. I think I’ve mentioned before that writing fiction and cooking food are the only two things in the world that I could do for free without needing any pay or compensation. I’m totally serious about that too. As a voracious reader as a girl, I finally came to the conclusion one day that instead of just envying the stories of my favorite authors, maybe I should just try creating some of my own stories and characters- so I did. My writing has really become one of the main stress relievers that I have in my life. I can’t imagine life without it. The best part is that it’s become an ongoing journey that never has to end- the more and longer that I write, the  more that I think I have and will continue to improve my skills…which leads to my ‘ideal world’ dream of becoming a bestselling author that just writes books for a living. It’s definitely a long shot, but a girl can still dream, can’t she?

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And of course, there’s my cooking. You guys ought to know by now that my cooking is my refuge. When I cook, all is well with my world. There’s just me, the kitchen, my ingredients, and the music in the background. Blogging has really just served to elevate my love and respect for cooking- I not only get to share it with my family and friends, I also get to share with you all…the pictures, that is 🙂 My friend Prudy at Butter, Basil & Breadcrumbs told me in one of my past posts that I should open a bakery. I found this to be rather coincidental, as running a small bakery is something I can half see myself doing in an ideal, care-less world. Running a restaurant- definitely not. But a bakery, I think I could do.

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So, some of you may remember a few months ago when I first made these Banana Bread Scones. (If you don’t or weren’t following my blog at the time, I highly recommend you go and check them out cause they’re friggin awesome) They were a smashing hit, and I was so impressed with them that I almost immediately decided that I would be making scones- any kind of scones- again as soon as possible. I finally settled on these- and I can’t tell you how happy I was that I did.

I didn’t think it was possible to top the Banana Bread Scones, but honestly I kinda think that these do. What else can I say? They’re thick, flaky, tender and bursting with apples and cinnamon chips. You may notice that mine are iced- technically the recipe didn’t call for it but I went ahead and decided to throw together a quick icing using confectioner’s sugar, a few teaspoons of milk, vanilla extract and a dash of cinnamon. My family always whines about how much I use icing for every baked good that I make, but I don’t care. I love icing. Icing is everything. Everything in life.

These scones make me think that maybe I should start taking my little dream world aspiration of opening a bakery a reality someday- after I’ve sold my hundreds of thousands of books on the New York Times Bestseller’s List, that is.

Hey, a girl can dream, can’t she?

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Apple Cinnamon Scones

Recipe Courtesy of King Arthur Flour

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 3/4 cups Unbleached All-Purpose Flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon Apple Pie Spice or ground cinnamon
  • 1/2 cup (8 tablespoons) cold butter
  • 3/4 cup chopped fresh apple, in 1/2″ pieces leave the skin on, if you like
  • 3/4 cup cinnamon chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce, unsweetened

Directions

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.

2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

3. Stir in the chopped apple and cinnamon chips.

4. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.

5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

8. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

9. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

10. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

11. Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.

12. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days. (Yield: 12 scones)

 

 

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