May 30, 2019

Cinnamon Chip Scones

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Cinnamon Chip Scones

May 30:National Scone Day

We have baked and eaten many different types of scones—both sweet and savory—for breakfast and snack time. But this one containing cinnamon chips is one of our favorites that we almost always include them in our teatime menu when we welcome guests to our home. Although Islander does most of the baking at our house, Highlander helps out when it comes to making scones. He feels he is adding his Scottish touch to them and proudly points out his culture’s culinary heritage when we serve them, which is a good conversation starter after he says grace over the meal.

Add these sweet cinnamon chip scones to your repertoire of scone recipes for National Scone Day.

 Recipe

(Adapted from TeaTime magazine)

Ingredients

  • 2 cups flour (all-purpose, not self-rising)
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • 4 tablespoons (¼ cup) butter, salted and cold
  • ¾ cup cinnamon chips (we used Hershey’s brand cinnamon baking chips)
  • ¾ cup + 2 tablespoons heavy whipping cream
  • ½ teaspoon vanilla extract
  • turbinado or sanding sugar (optional)

Directions

In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in the butter and blend until it resembles coarse crumbs.

In a measuring cup, mix the cream with vanilla to infuse the flavors. Pour in the whipping cream mixture and gently blend until moist, adding a tablespoon at a time if the dough is too dry. Avoid over-mixing or the scones will be tough. Knead the dough into a ball.

Place dough on a clean, lightly-floured surface. Roll out to ½-inch thick. Use round or triangular shaped cutters. Re-roll scraps. Place on a parchment paper-lined baking pan about two inches apart. Brush scones with a little cream (it adds a little shine and color to them).

Sprinkle sugar on top (optional). Bake in a preheated oven at 350 degrees F for 20 minutes or until browned and cooked through. Remove from the oven and serve warm plain or with butter or clotted cream.

Notes

  • Search our blog for other sweet and savory scones recipes.

 

May 23, 2019

Taffy Apple Cupcakes

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Taffy Apple Cupcakes

taffyapplecupcakes

 May 23: National Taffy Day

At spring carnivals and fall festivals, we would sometimes snack on taffy apples when we were kids. The sticky-sweet fruit on a stick reminds us of the festive seasonal celebrations of our youth. Nowadays, it is simpler for us to eat sliced apples dipped in caramel sauce.

For National Taffy Day, we made taffy apple cupcakes and stuck a stick in the middle to mimic real taffy apples. The cupcakes contain chopped apples and the frosting is a combination of caramel (dulce de leche in Spanish), cream cheese and whipped cream.

These taffy apple cupcakes are a sweet substitute at spring carnivals and fall festivals and are most appropriate on National Taffy Day.

Recipe

(Adapted from MyRecipes.com)

For the apple cupcakes

  • 1 box spice (or carrot cake) mix
  • 1 cup water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 tart apple, finely chopped to equal about one cup
  • ½ teaspoon cinnamon

Directions

Prepare the cake mix according to the directions on the box, adding the water, eggs and oil. Mix well.

taffyapplecupcakessteps1

Chop the apple and fold into the cake batter. Stir in the cinnamon.

taffyapplecupcakessteps2

Divide batter into paper cupcake liners, filling no more than 2/3 full.  Bake in a preheated oven at 350 degrees F for 25 minutes, testing for doneness. Remove from the oven and transfer to a wire rack to cool completely. Make the frosting.

taffyapplecupcakessteps3

For the caramel cream frosting

(Adapted from Pillsbury)

  • 1 14 ounce can dulce de leche (caramel)
  • 1 8 ounce block of cream cheese, softened
  • ½ cup heavy whipping cream
  • 1 cup walnuts, chopped and toasted
  • Green frosting (such as Wilton tube frosting) 

Directions

In a large bowl, combine the dulce de leche and cream cheese. Add the heavy whipping cream and mix until soft peaks form.

taffyapplecupcakessteps4

Spread on top of the apple cupcakes. Toast the nuts by heating them in a small skillet over medium high heat for about 2-3 minutes, being careful not to burn. Let cool.

taffyapplecupcakessteps5

Sprinkle the tops of the cupcake with nuts. Stick a popsicle/lollipop/wooden craft stick in the middle. Pipe leaves with green frosting (optional). Refrigerate to set the frosting. Bring to room temperature before serving.

taffyapplecupcakessteps6

Notes

  • Dulce de leche(caramel) can be spread directly onto the cooled apple cupcakes, instead of the caramel cream frosting.
  • Toast the chopped walnuts by heating them in a skillet on medium high. Stir often with a wooden spoon to avoid burning the nuts.
  • Search our blog for other apple recipes.
 

May 13, 2019

Macedonia di Frutta

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Macedonia di Frutta

(Italian Fruit Cocktail)

May 13: National Fruit Cocktail Day

We visited Islander’s brother in Rome, Italy, when he was there during one summer for his congregational council meeting. Her parents joined us from Hawaii and we decided to make this our wedding anniversary trip with the family. We met her brother’s superior general at the headquarters of the worldwide order, toured St. Peter’s Basilica/Square in Vatican City, went sightseeing all over Rome (Colosseum, Pantheon, churches, Spanish Steps, Trevi Fountain, squares, catacombs, etc.) and ate extremely well! The food in Italy was delicious and we frequently cooled off with gelato for dessert. But sometimes we wanted to eat a “lite” treat after touring around and sweating in the summer heat. Macedonia di frutta (marinated fruit) was a great option to enjoy chilled seasonal fruit slightly sweetened with sugar and lemon juice (or, for the cocktail version, white wine).

When we returned from Rome, Islander’s parents stayed with us in our South Texas home for a few more days before flying back to Hawaii. While they were still on the mainland, we wanted to recreate the simple fruit salad we ate in Italy using produce we could find locally and seasonally and made this for our family snack time. Back on the islands, they use tropical fruit from Daddy’s garden to make Macedonia di frutta.

Make this refreshing dish on a hot and humid summer day and on National Fruit Cocktail Day.

Recipe

Ingredients

  • Seasonal favorite fruits (we used cantaloupe, honeydew melon, apple, peach, kiwi, plums, blueberries, etc.)
  • 1 tablespoon sugar to taste
  • 1 lemon, juiced (see Notes)

Directions

Peel and chop the fruit in bite sized pieces.

Place all together in a large bowl. Sprinkle sugar over the fruit. Squeeze the lemon juice over all. Mix well. Cover and chill in the refrigerator. Scoop into dessert dishes and serve cold.

Notes

  • Substitute the lemon juice for 2 tablespoons (or to taste) of white wine.
  • Grazie, caro Papà (thanks, dearest Daddy), for being the guest chef for this blog post.

 

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