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Baking

Hot Cross Scones

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 Hello Whipperberry friends!  I’m thrilled to be back here to share another post with you!  Since Easter is just a few weeks away, I thought I’d share a festive recipe.  Tis’ the season!

I don’t know about you, but we love hot cross buns.  They’re really the best aren’t they?  I love them so much I was trying to think of other ways to enjoy the flavour.  Then I thought, what about scones?  So I did some digging and found a recipe for inspiration and came up with this delicious twist.

Hot Cross Scones with a Buttermilk Sugar Glaze.

Yum.

Hot-Cross-Scones-3{A-Pretty-Life}

Now I realize technically these should have the icing added in a cross shape to more resemble a hot cross bun, but I just could not resist getting all drizzly.  I just drizzled like it was going out of style!  Looks yummy, no?

Hot-Cross-Scones-{A-Pretty-Life}

Serve them up with a big glass of milk and you have the perfect snack!

Whisk

Hot Cross Scones
 
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Ingredients
Scone Ingredients:
  • 3 cups flour
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 4½ tsp baking powder
  • ½ tsp salt
  • zest from 1 lemon
  • ½ cup currants
  • ¾ cup butter, cold and cut into small cubes
  • 1 egg
  • ¾ cup buttermilk
Icing Ingredients:
  • 1 cup icing sugar (confectioners sugar)
  • 1 - 2 tbsp buttermilk
Instructions
  1. Preheat your oven to 400 degrees.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, sift together the flour, sugar, cinnamon, nutmeg cloves, baking powder and salt.
  4. Stir in the lemon zest.
  5. Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces.
  6. Whisk in the currants.
  7. In a separate bowl, whisk together the buttermilk and egg.
  8. Add the buttermilk/egg mixture to the flour mixture and stir until just combined.
  9. Turn the dough onto a lightly floured surface and knead until a loosely formed ball of dough is formed. Then gently work the dough into a 1 inch thick disk.
  10. You can use a 3 inch biscuit cutter to cut out the scones, or I like to use a pizza cutter and cut the disk into 12 equal sized pieces.
  11. Transfer the scones to your parchment paper lined baking sheet, and brush with a little buttermilk.
  12. Bake for 12 - 15 minutes or until the edges are golden brown.
  13. Transfer the scones to a rack to cool completely before applying the glaze.
  14. To make the glaze, stir together the buttermilk and icing sugar until the desired consistency.
  15. Transfer the glaze into a ziplock bag, cut a corner of the bag off, and pipe the icing onto the cooled scones.
  16. Enjoy!

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These Hot Cross Scones would make a perfect addition to your Easter Brunch!

Hot-Cross-Scones-4{A-Pretty-Life}

I hope you enjoy this recipe!

Have a delicious day!
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Mini-Egg Dessert Bars

5 · · 4 Comments

Hey guys!  Jenn here again from Clean and Scentsible.  Like many of you, I have been counting down the last days of winter and am so excited that today I finally get to say Happy Spring!  I am SO ready for some warmer weather, longer days, and pretty spring blooms.  Now that spring is here, Easter will soon be around the corner and I have a yummy treat to share with you today with my all-time favorite chocolate – mini-eggs!

Mini-Eggs Dessert Bars

These mini-egg dessert bars are super easy to make – the trick is to not eat all of the mini-eggs before you get around to actually making them!

Mini-Egg Dessert Bars.

Mini-Egg Dessert Bars
 
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Usher in the Easter season with these yummy mini chocolate egg dessert bars.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12-14
Ingredients
  • 1 cup flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup sugar
  • 1 cup mini eggs
  • ¾ cup chopped nuts {I used walnuts}
  • ⅓ cup chocolate chips
  • ½ cup butter, softened
  • 2 eggs, lightly beaten
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 350F.
  2. Sift the flour, baking powder, salt, and sugar together. Mix in the butter, beaten eggs, and vanilla and stir until well blended.
  3. Add the mini-eggs, chocolate chips, and nuts.
  4. Prepare a 9x9-inch baking pan with non-stick cooking spray.
  5. Pour the batter into the pan and bake for 30 to 35 minutes. Allow to cool and cut into squares.

If you are looking for a fun Easter gift idea, the dry ingredients for these bars can be packaged up in a mason jar and would make a nice little hostess gift or treat for your favorite teacher or neighbor.

Mini-Egg Dessert Bars

Just layer the ingredients in a 1 quart mason jar as follows:

  • flour, baking powder, salt
  • sugar
  • mini-eggs
  • chocolate chips and nuts

I have also created some printables to help you dress up your jars – there is a Bunny Bars label for the front and baking instructions for the back.  

Just head over to Clean and Scentsible to download them!

Mini-Egg Dessert Bars
If you are looking for more Easter ideas, you might also want to check out these posts….

Easter Projects
Easter Bunny Sundaes
Easter Bunny Canvas
Easter Bunny Treats

Have a wonderful spring and thanks so much to Heather for having me!

Greek Baked Eggs and Potatoes

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I said it before and I’ll say it again… I LOVE eggs! I especially love the combination of eggs & potatoes. There is just something lovely about the rustic pairing. Both ingredients are wonderful on their own and yet they can both be blank canvases as well. They are just waiting to be dressed up with simple, yet fancy new flavors. Together they make the perfect pair and you can dress them up however you like. As a matter of fact, you can create a recipe of your very own out of your black slate, head over to Food.com and enter to win $3000 from Simply Potatoes®. All you need to do is come up with a 5 ingredient fix and submit it to the contest and you could have and extra $3000 to play around with this summer!

The folks at Simply Potatoes® challenged me to come up with a 5 ingredient fix and this is what I came up with…

Baked-Greek-Eggs-with-Simply-Potatoes-#whipperberry

Greek Baked Eggs & Potatoes! I am always looking for a quick weeknight meal for the family and this one couldn’t be easier. Now technically, this recipe does have 5 ingredients but that only if you count the salt & pepper as separate ingredients. But don’t be fooled… This recipe is packed full with flavor and some hidden ingredients as well.

Baked-Greek-Eggs-with-Simply-Potatoes-#whipperberry-1

I started with Simply Potatoes® O’Brien Hash Browns’ as my base for my baked eggs. Here’s where the magic happens… First of all, these potatoes are fresh potatoes that you will find in your refrigerated section, generally by the eggs at your market. You won’t find them in the freezer section or dehydrated because Simply Potatoes are always fresh with simple ingredients.

Next, these O’Brien Hash Browns also have onions and peppers in the mix. Two hidden ingredients that I didn’t have to purchase or prepare. They are already in the hash browns. SCORE!

I used a jumbo muffin tin, sprayed it with cooking spray and then placed two heaping tablespoons of the hash brown mixture in the muffin tins and then created a hash brown nest…

I topped the potatoes off with some salt & pepper and some more cooking spray. I placed it into a 400˚ oven for 18-20 minutes to cook the potato mixture. After the potatoes are baked and slightly brown, I remove the pan from the oven and add the…

You guessed it… My eggs. All you need to do is crack them right into the hash brown nests and top with a little more salt & pepper.

Return them to the oven for an additional 15 minutes to bake the eggs. Keep a close eye on them and remove them from the oven as soon as the eggs have set. You don’t want to over cook your eggs. You still want that yolky gold running through your egg & potato nest.

Let your eggs cool for a few minutes and then top with one of my favorite new ingredients, a prepared olive tempenade. It’s basically Greek olives that are chopped up fine with a little bit of olive oil to tie the olive caviar together. It’s tasty on bread or with veggies and hummus. It tastes GREAT on top of these baked eggs. Just top the eggs & potatoes with a small teaspoon of tempenade and then serve immediately.

Serve with a lovely Greek salad and you have the perfect SIMPLE week night meal.

What’s your favorite way to cook with potatoes? Remember, you can enter to win the Simply Potato 5 Ingredient Fix Contest and win $3000 with your simple, but inventive recipe!

For rules on how to enter the Sweepstakes click here.

This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.

Chocolate VS Vanilla Cupcakes // Classic Chocolate Cupcake Recipe

7 · · 7 Comments

Classic Chocolate Cupcake Recipe // Are you a chocolate or vanilla fan?? I’m a vanilla girl all the way, but when I asked my son what he wanted for his birthday treat he chose chocolate. Which shouldn’t surprise me at all. He’s five. Every five year old loves a good chocolate cupcake, right? Except a few hours later he changed his mind and VANILLA was the winning flavor… I decided to put the two classic flavors to the test and whipped up a batch of both for a chocolate vs. vanilla showdown!

chocolate-vs-vanilla1

These chocolate cupcakes are moist and delicious. I topped them with a simple chocolate frosting that had guests begging for more. My sister in law even asked if she could scrape off the topping on a few of the leftover cakes! So without further ado…

chocolate-cupcake-recipe

For the cupcake:
1/2 cup butter, softened
1-1/2 cups sugar
2 regular sized Hershey chocolate bars, melted
3 eggs
3/4 cup canola or vegetable oil
1 tablespoon vanilla extract
heaping 1/3 cup plain Greek yogurt (I used Tillamook)
1-1/2 cups flour
3/4 teaspoon salt
3/4 teaspoon soda
3/4 cup cocoa powder
3/4 cup water

Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.

Cream together the butter and sugar. Slowly stir in the melted chocolate and eggs. Add the oil, vanilla, and yogurt. Stir until combined.

Whisk together the flour, salt, soda, and baking powder in a separate bowl. Slowly mix into your wet ingredients along with the water.

Fill your paper cups half to 3/4 full. Bake for 15-18 minutes, or until a toothpick comes out clean.

For the frosting:
1/2 cup plus 1 tablespoon soft butter
4 cups powdered sugar
3/4 cup cocoa powder
3-4 tablespoons whole milk
1 teaspoon vanilla extract

Cream together the butter and powdered sugar. Add the milk, cocoa, and vanilla. Whip until your desired consistency is reached.

chocolate-cupcakes

The overall vote for these at the party was that they were amazing! But did they win the chocolate vs. vanilla challenge?? Hop over to my blog for the vanilla cupcake recipe and to see which cake took home the prize!

vanilla-or-chocolate1
Which would you vote for? Are you a chocolate or vanilla fan? Don’t forget to hop over to my site, One Sweet Appetite, for the class vanilla cupcake recipe!

Classic Chocolate Cupcake Recipe
 
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Are you a chocolate or vanilla fan? The classic chocolate cake recipe may sway your vote!
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • For the cupcake:
  • ½ cup butter, softened
  • 1-1/2 cups sugar
  • 2 regular sized Hershey chocolate bars, melted
  • 3 eggs
  • ¾ cup canola or vegetable oil
  • 1 tablespoon vanilla extract
  • heaping ⅓ cup plain Greek yogurt (I used Tillamook)
  • 1-1/2 cups flour
  • ¾ teaspoon salt
  • ¾ teaspoon soda
  • ¾ cup cocoa powder
  • ¾ cup water
  • For the frosting:
  • ½ cup plus 1 tablespoon soft butter
  • 4 cups powdered sugar
  • ¾ cup cocoa powder
  • 3-4 tablespoons whole milk
  • 1 teaspoon vanilla extract
Instructions
  1. For the cupcakes... Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.
  2. Cream together the butter and sugar. Slowly stir in the melted chocolate and eggs. Add the oil, vanilla, and yogurt. Stir until combined.
  3. Whisk together the flour, salt, soda, and baking powder in a separate bowl. Slowly mix into your wet ingredients along with the water.
  4. Fill your paper cups half to ¾ full. Bake for 15-18 minutes, or until a toothpick comes out clean.
  5. For the frosting... Cream together the butter and powdered sugar. Add the milk, cocoa, and vanilla. Whip until your desired consistency is reached.