Tag Archives: Pecans

Pecan Maple Scones

Posted by Delightfully Doable on 3 May, 2014 None comments

I made these as my carbohydrate radar keeps going off asking for more and more carbs. Succumbing to this evil desire I went for Pecan Maple Scones and was happy I followed my heart!

They are good with the maple drizzle, but honestly I love them without the glaze and warmed up!

Ingredients:

Scones: adapted from the Pioneer Woman

3 cups Flour
½ cup Regular Oats, Ground In A Food Processor Or Blender
1/3 cup honey
2 tbsp Baking Powder
¼ tsp Salt
1 Cup Cold Butter, Cut Into Cubes
½ cup pecans, chopped
¾ cup milk (more If Needed)
1 Egg
3 tsp Pure Maple Syrup

Glaze:

5 cups Powdered Sugar
¼ cup Milk
2 tbsp Butter, melted
2 tsp Pure Maple Syrup

Preheat oven to 350 degrees.

In a large bowl combine, flour, oats, honey, baking powder, and salt.

Add butter and mix in standing Kitchen Aid Mixer to work the butter and dry ingredients together until the mixture resembles coarse crumbs.

Stir in the chopped pecans.

Whisk together the milk, egg, and syrup.

Pour into flour mixture, stirring gently, until it all comes together. (Mixture should be crumby) If it is overly crumbly and will not come together at all, add a couple of extra tablespoons of milk.

Divide dough in 2 balls and place dough onto a floured surface and use your hands to press into a circle about 3/4 inch thick.

Cut into 8 equal wedges.

Transfer to a baking sheet and bake for 20 minutes, or until golden brown, puffy and set. Remove from the oven and allow to cool completely.

For the glaze. combine all ingredients. Make sure it’s thick but still pourable. Drizzle a very generous amount on each one. (I only glazed half of them to enjoy both ways) Allow the glaze to set completely.

They store well in a large zip lock bag and freeze well without the glaze.

Enjoy!

Banana Crumb Muffins

Posted by Delightfully Doable on 22 March, 2014 None comments

I got this recipe from my mom and tweaked it slightly. It’s very delicious and extremely easy to make. I don’t know if any of you have found a “keeper” recipe for banana bread but I haven’t and continue to try and find one. If you have one, please share. These are my alternative to banana bread as we sometimes have bananas take the next stage in color; dark brown/black. I can’t even eat a banana once it’s fully yellow. GROSS! I have to have I slightly green if I am going to eat one.

With that said, we had a couple bananas left over and I wanted “banana” bread and made these quick muffins. Along with the muffins I made Blueberry Oatmeal Scones to take to my mother-in-laws and as well as feed my parents who are visiting for the weekend.

Banana Crumb Muffins:

¾ cup sugar
1 egg
3 bananas
1/3 cup butter, softened
1 ½ cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¼ cup pecans, chopped (optional)

Crumb Topping:

½ cup flour
½ cup dark brown sugar
½ cup oats
4 tbsp butter, melted

Preheat the oven to 350 degrees.

In a standing mixer add sugar, egg and bananas; mix well.

Add butter, flour, soda, powder and salt. Mix until moistened.

Add Pecans

Fill muffin tines 1/3 full.

Meanwhile make the crumb topping and top with muffins.

Bake 20 minutes or until toothpick comes out clean.

Enjoy fresh out of the oven or slice muffin in half and spread a little butter on warm muffin. ENJOY!

Carrot, Zucchini Bread

Posted by Delightfully Doable on 9 March, 2014 None comments

Being on the health train we’ve attempted lately, I have been craving bread, carbs and flat out junk food. I want anything and everything that is terrible for you. Craving sugar, bread and donuts has been anything but unusual for me lately. Although our cupboards are filled with fruit and veggies I opted for a healthy bread that I was by far impressed with. Being as I am a sugar and carb gal, I was beyond shocked I was able to enjoy a slice without butter. Yes, withOUT butter. My heart probably thanked me and my tongue didn’t ask for some. So all around we were good!

Michael on the other hand doesn’t really care for all the bread, tortillas, bagels, English muffins or cinnamon rolls that Cooper and I devour. So although he thought it was good he really had no true insight because he could easily live without bread. He was not my captive audience on this particular dish; Cooper was. :)

Ingredients:

1 cup butter, melted
1 cup honey
1 cup sugar
3 eggs
¼ cup apple juice (orange juice works too)
1 ½ tbsp vanilla
3 ¼ cups whole wheat flour
½ tsp salt
2 ½ tsp baking powder
¾ tsp baking soda
1 tbsp sugar
½ tsp nutmeg
½ tsp allspice
2 large carrots, shredded (1 ½ cup)
1 large zucchini (1 ½ cup)
1 large apple (1 cup)
½ cup pecans, chopped

Preheat oven to 350 degrees.

In a large mixer blend butter, sugar and eggs until well beaten. Add apple juice and vanilla and stir well.

Add all dry ingredients: flour, salt, baking powder and soda, cinnamon, nutmeg, and allspice. Cream well.

Meanwhile, in a food processor shred carrots and zucchini. (This makes for an easy step)

Add carrots and zucchini to mixture.

With a food chopper, chop the apples into small pieces. I make sure they are extremely small for my son’s sake. Add to the mixture.

Mix well.

In two greased bread pans evenly divide the mixture and cook in the oven for 45-60 minutes depending how hot your oven runs. When a toothpick inserted comes out clean, your bread is done!

While I was making this bread my son was in his tent playing with balloons. This has been a normal activity for him lately. He has been loving his tent. Today he got extremely quiet while I was baking and almost too quite I knew I needed to check on him.

Here is what I found:

He got into the container of Peach O’s that my husband left out…. This was the funniest sight I’ve seen in quite awhile. When I peeked in the tent he had the entire Peach O in his mouth gnawing extremely fast trying to get a bite off of it.

Hahaha oh how I laughed so hard that he tried even harder to suck off all the sugar before I swept them all away. Sweet boy! It was so precious to see this sight that I gave him some bites to enjoy!