Currant Scones

So in honor of St. Patrick's Day, I decided to make scones. I went to a coworker's house to make them because it was Sunday and that means The Walking Dead. Zombies and scones. A match made in heaven.

I've only made scones once before for my ex-boyfriend. It wasn't a rousing success, but apparently they were still good. They just were really flat for some reason. I'm pretty sure it was because I used baking soda rather than baking powder. Baking soda causes things to spread while baking powder causes things to rise. The more you know. I also never had currants before, but they are pretty good. They look like grapes but taste like less sweet raisins. [This recipe is from Alton Brown, whom I love!]

I also learned at a friend's bridal shower that the correct pronunciation of scone is "scaan." Who knew. My scones flew from the table so I guess I will be making more for St. Patrick's Day tomorrow.

Currant Scones

Ingredients:

2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1/3 cup sugar

4 tablespoons of butter

2 tablespoons vegetable shortening

3/4 cup cream

handful of dried currants or cranberries

Instructions:

Preheat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening.

In a separate bowl, combine cream with beaten egg, then add to try ingredients. Stir in the fruit.

Turn dough out onto a floured surface. Roll dough out and cut into biscuit-sized rounds. Bake for 15 minutes until brown.

Serve with warm with butter and tea.

Roasted Butternut Squash and Coconut Soup with Chévre Yogurt

Roasted Butternut Squash and Coconut Soup with Chévre Yogurt

Ingredients:

1 butternut squash or hokkaido pumpkin

1 can coconut milk

1 cup boiling water

1 sprig fresh rosemary 

1/2 to 1-inch fresh ginger, peeled and grated

2 tablespoons apple cider vinegar

sea salt and freshly ground pepper to taste

150 grams soft goat cheese

4 tablespoons Greek yogurt

Instructions:

Preheat the oven to 400 degrees Farenheit. Divide the butternut squash in half with a sharp knife and remove seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25 to 40 minutes depending on the size of the squash. The halves are ready when the skin is brown and bubbly.

Remove the halves from the oven and let cool for several minutes. Spoon out the inside and place in a blender together with the rest of the ingredients. Blend on high speed until completely smooth. Add extra water, if desired and season to taste.

Prepare the chévre by whisking the goat cheese and Greek yogurt together in a small bowl.

Serve the soup with a dollop of chévre yogurt and freshly ground pepper.

 

Cannoli Cheesecake

So I was planning on posting this close to Christmas... So Merry belated-Christmas and happy holidays to my faithful readers. If I have any. I'm pretty sure I do. Haha anyway, I hope your holidays were merry and bright and that you were able to spend time with your families.

I branched away from my normal cookies and brownies and instead decided to make cannoli cheesecake. My friend Kayla and her mother made this for Thanksgiving and I was lucky enough to get a piece. My lord, was it delicious! When I dropped off Kayla's Christmas gift, she gave me her mother's recipe. I owe about three people the recipe! Finally, I decided to post it! Sorry for the delay.

 

Cannoli Cheesecake

 

 

Ingredients:

1 1/2 cups chocolate graham crackers

2 tablespoons sugar

1/4 cup of melted butter

3 pounds ricotta cheese

1 1/2 cups sugar

1/2 cup flour

1 tablespoon vanilla extract

2 teaspoons grated orange zest, fresh

7 eggs, lightly beaten

1/3 cup mini chocolate chips

 

Ingredients:

Preheat the oven to 350 degrees. Wrap a 9-inch springform pan securely with foil, twice.

 

Mix the melted butter and graham crackers together and press one half of an inch up the side and bake 10 minutes. Let cool.

 

Beat the ricotta cheese and sugar together until smooth. Beat in the flour, vanilla and orange zest. Add eggs one at a time and blend at a low speed until only incorporated. Mix in the chocolate chips.

 

Pour in the pan and sprinkle some chocolate chips on the top. Place in a large baking pan and at 1 inch of hot water.

 

Bake for 75 minutes or until the center is almost set. Carefully remove from the oven and lift the pan out of the water. Cool on a rack for 10 minutes. Remove the foil and run the knife around the edge to loosen.

 

Cool for one hour and remove the sides of the pan. Refrigerate until ready to serve.