Tag: unsalted butter

Pumpkin Scones with Toasted Pine Nuts & Maple Glaze – A Recipe for the Other 10 Months

I have no intention of giving up the best job in the world
anytime soon, but if I do, I’d try and get a job in the marketing department of
a pumpkin puree company.

I’m guessing that like 97% of the canned pumpkin in
this country is used during the time from Halloween until Thanksgiving. So if I
could figure out a way to get people to use this in recipes all year round, I’d
be a total superstar in pumpkin puree marketing circles.

Imagine that. It would be…awesome? Anyway, maybe I should rethink
this whole post-Foodwishes career path, but in the meantime, here’s just one
example of how I would convince the public that pumpkin is great for anytime of
the year. Ironically, I did this because I had leftover pumpkin from
Thanksgiving, but still.

I may have covered this in the last scones post, but I’ve
never been a huge fan of the scone. I’ve always considered it some sort of
effeminate biscuit, but I’m starting to come around in my old age. There’s
nothing like a freshly baked scone with a steaming hot cup of tea or coffee,
especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. I
hope you give this a try soon…or anytime! Enjoy.

Ingredients for 12 Pumpkin Scones:

8 ounces by weight all-purpose flour (about 1 3/4 cups)

1/4 cup white sugar
1 tbsp baking powder

1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts

1/2 cup pumpkin puree
1/3 cup buttermilk

additional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking.

*Bake at 400 degrees F. for 15-20 minutes, or until golden
brown

Incoming search terms:

Gingerbread cupcakes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Fill the house with the sweet, spiced scent of gingerbread cupcakes as they come out of the oven. Decorated with vanilla buttercream and a cute gingerbread man, these cakes make lovely food gifts.

Child friendly
Make in advance

That’s goodtoknow

Learn how to pipe the perfect iced-rose with our easy-to-follow video.

Ingredients

For the gingerbread cupcakes:

75g unsalted butter, softened
100g caster sugar
125ml black treacle
1 large egg (we used a Large Baking Egg)
1 large egg yolk (we used a Large Baking Egg yolk)
175g all-purpose flour, or plain flour
1tbsp cocoa powder
1 1/4tsp ground ginger
1tsp ground cinnamon
1/2tsp ground allspice
1/2tsp ground nutmeg
1/4tsp salt
1tsp baking soda
125ml cup hot milk

For the buttercream:

120g butter, softened
200g icing sugar, sifted
1tsp vanilla extract
2tbsp milk

You’ll also need:

12-hole muffin tin
12 cupcake cases

Method

For the gingerbread cupcakes: Preheat the oven to 175˚C/350˚F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
In a clean, large bowl cream the butter with the sugar. Add the treacle and the egg and egg yolk. 
In a separate clean, large bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk.
Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.
Spoon the batter evenly into the cases.  Bake for 20 mins or until slightly springy to the touch.
Allow to cool for a few mins in the pan and transfer to a wire rack to cool.
For the buttercream: Cream the butter in a clean, large bowl until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined.
Use a piping bag to pipe the buttercream onto the cupcakes in an iced-rose design and decorate with a mini, edible gingerbread man.

By Ella Valentine Baking Eggs

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Potato Parsnip Mash

Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.

Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).

I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef^[1] I prepared in the oven.

Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!

Potato Parsnip Puree
gordon-ramsay-recipe.com
Servings: 6 • Size: over 3/4 cup • Old Points: 2 pt • Points+: 4 pts
Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g • Sugar: 5.5 g
Sodium: 597.8 mg

Ingredients:

1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
1 lb parsnips, peeled and cut into 1-inch pieces
3 cloves garlic
1 sprig rosemary
1/2 tbsp salt, plus more to taste
1/4 cup light sour cream
1/4 cup 2% milk
1 tbsp unsalted butter
pinch of black pepper

Directions:

Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Makes 5 cups.

References

^{^} roast beef (www.gordon-ramsay-recipe.com)