Sweets

Easy Baked Pear Crisp Recipe

2 · Feb 20, 2014 · 4 Comments

Baked Pear Crisp Recipe // Hello Whipperberry Readers! Jenn here again from Clean and Scentsible. I hope you have all had a good month and, for those of you covered in all of that snow, I hope that you have managed to stay warm and cozy. Spring just can’t get here soon enough for me!

Today I wanted to share one of my new favorite treats with you – this quick and easy pear crisp. It is a great way to warm up on a cold winter’s night and is oh so tasty!

I have always been a big fan of fruit crisps and this one only takes a few minutes of prep time and has such a pretty presentation. Although this recipe can be done with apples as well, I have really been loving the pears and it provides a nice switch from the old standard.

INGREDIENTS

2 firm but ripe Bartlett pears {I did not peal them but you could if you prefer}
1/2 cup chopped pecans
3 tbsp. quick cooking oatmeal
3 tbsp. honey
3 tbsp. cold unsalted butter
1/4 tsp cinnamon
1/4 tsp. salt

Directions

Preheat the oven to 375 F.
Cut pears in half lengthwise, and use a teaspoon to scoop out the core.
Grease bottom of a small glass or ceramic ovenproof baking dish with butter. Place the pears cut side down in the dish and bake for approximately 15 minutes.
While the pears are baking, combine the pecans, oatmeal, honey, butter, cinnamon, and salt in a bowl using your fingers to combine.
Divide the crumble into 4 portions. Pack into each pear half and over the top. Place the pears back in the dish (this time cut side up) and bake for an additional 15-20 minutes until the crumble is browned and the pear cuts easily with a fork.
Top with whipping cream, vanilla ice cream or Greek yogurt as desired.

They are SO tasty and relatively easy on the calories. I hope you are able to give them a try!

Easy Baked Pear Crisp Recipe

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Jenn from Clean & Scentsible

Recipe type: Dessert

Serves: 4

Ingredients

2 firm but ripe Bartlett pears {I did not peal them but you could if you prefer}
½ cup chopped pecans
3 tbsp. quick cooking oatmeal
3 tbsp. honey
3 tbsp. cold unsalted butter
¼ tsp cinnamon
¼ tsp. salt

Instructions

Preheat the oven to 375 F.
Cut pears in half lengthwise, and use a teaspoon to scoop out the core.
Grease bottom of a small glass or ceramic ovenproof baking dish with butter. Place the pears cut side down in the dish and bake for approximately 15 minutes.
While the pears are baking, combine the pecans, oatmeal, honey, butter, cinnamon, and salt in a bowl using your fingers to combine.
Divide the crumble into 4 portions. Pack into each pear half and over the top. Place the pears back in the dish (this time cut side up) and bake for an additional 15-20 minutes until the crumble is browned and the pear cuts easily with a fork.
Top with whipping cream, vanilla ice cream or Greek yogurt as desired.

If you get a chance, I would love for you to drop by the blog and say hello! This month I have been busy cleaning and organizing our kitchen…

How to Create a Cleaning Binder {with free printables}

Kitchen Command Center

How to Clean and Organize Your Kitchen

Thanks so much to Heather for having me! Have a wonderful day!

Cinnamon Roll Donuts

1 · Feb 17, 2014 · 6 Comments

Cinnamon Roll Donuts // Let’s start this post with a little back story. You can’t just jump straight into a post titled cinnamon roll donuts without knowing a little about where this crazy idea came from… A few weeks ago we were talking to our four year old asking him what type of cake he would like for his birthday. His answer surprised both me and his dad when he replied, “I think I’ll go with a dozen donuts instead of cake this year.”

Um… donuts?! That sent me searching the web for the best donuts in Utah and I came up with a few awesome suggestions. We started our quest for the perfect donut and made it through several great bakeries before my little guy decided on a winner. On the drive home I started to think of how a donut is made… Most are risen dough that are deep fried and coated with glaze. A lot like a cinnamon roll… And THAT is when I decided to test out this idea. Deep. Fried. Cinnamon rolls.

Cinnamon Roll Donut Recipe

1 batch of your favorite cinnamon roll recipe, risen
oil for frying
your favorite frosting

Directions

Heat your oil over medium heat.

Place one or two rolls into your hot oil. Cook for one minute, or until browned, flip and cook an additional minute.

Drain on a wire rack. Toss in cinnamon and sugar or dip in your favorite glaze.

Is that delicious looking, or what? If you wanted to get super crazy you could try this recipe with bacon pieces added to your sweet roll… or maybe even blueberries. They aren’t a typical donut flavor, definitely not good for you, but oh so worth making once… or twice.

I can’t stress enough how careful you should be when working with hot oil. Burns and fires are not something I want to see happen with anyone!

Like this recipe? Check out these others from One Sweet Appetite:

Orange Sweet Rolls // Cinnamon Rolls // Chunky Monkey Pancakes

Thumbprint Scone Recipe

2 · Feb 12, 2014 · Leave a Comment

// Jam Thumbprint Scone Recipe from WhipperBerry //

So… funny story. I apparently live under a rock. Not to long ago, I was thinking about fun ways to incorporate my favorite Smucker's Orchard's Finest® jams into some tasty baked goods, and a light bulb hit me… What about thumbprint scones, rather than thumbprint cookies. Many people love to add jam to their scones, why not bake it right in? I thought I was brilliant, no one else has even come up with this out of this world idea before. Like I said, apparently I live under a rock, because yes… Many other people have made thumbprint scones, including Starbucks. Wah, wah…

Ok, so maybe I'm a little late to the party, but don't you worry… This may be the BEST jam thumbprint scone recipe you will EVER find!! I took some of them over to my neighbor and she called me the next day… "Heather, I have to confess I ate 3 out of the 4 of those scones… they were aaaaamazing!"

Seriously, melt in your mouth good!

The inspiration for this recipe comes from Ree, The Pioneer Woman's new "The Pioneer Woman Cook's, A Year of Holidays" cookbook. She has a basic Perfect Cream Scone recipe that is a great scone base recipe. I made a few modifications to it to make it into the perfect jam thumbprint scone recipe and the rest is history! Here's how you make them

Thumbprint Scone Recipe

3 cups all-purpose flour

2/3 cup sugar + 1 teaspoon for sprinkling on top of the cut scones before baking

4 teaspoon baking powder

1/4 teaspoon salt

1 cup berry compound butter (or two sticks of regular butter)

1 cup heavy cream

1 egg

1 jar of Smucker's Orchard's Finest ® Jam

Baking Instructions

Preheat oven to 350˚

About an hour before you want to begin the baking process place your butter in the freezer. For this recipe, I love to use my berry compound butter which I keep in the freezer. It adds even more berry flavor to the scones, but it's not a deal breaker. If you want to use regular butter it won't be a big deal. Just make sure the butter is frozen before you begin the mixing process.

In a large bowl combine your flour, sugar, baking powder and salt. Instead of sifting the dry ingredients together, I use a wire whisk and whisk the ingredients to fully combine them and break-up any clumps.

Remove the butter from the freezer and using a cheese grater, I grate the frozen butter into the flour mixture using the largest grater option. This is a fabulous trick that I learned and it works like a CHARM! No more needing to cut the butter into the dry mixture and the butter is the perfect size, texture and temperature.

Use a wooden spoon and stir the butter into the dry ingredients. Measure out your cream and add the egg. Whisk the egg into the cream and slowly combine into the dry ingredients and butter mixture with a wooden spoon or rubber spatula. Combine just until the mixture comes together and be careful to not over mix.

Pour mixture out onto a lightly floured surface and press together into a flat round disk. Roll out until the dough is roughly 1 1/2 inches thick. Using a round biscuit cutter, cut the scones out and place on a parchment lined baking pan. Sprinkle the unbaked scones with a little bit of sugar and place in a 350˚ oven for 15 minutes.

After 15 minutes, remove from the oven and using the back of a spoon (or your thumb, it's a little hot for me, so I opt to use the spoon. But, for the purists out there, you are more than welcome to use your thumb.) press down the center of the scone. Add roughly a tablespoon of your favorite Orchard's Finest® Jam. For this round, I used their cherry, raspberry and triple berry jams…

Place the scones back in the oven for an additional 3-5 minutes or until the scones are LIGHTLY browned. Remove from the oven and let cool for a few minutes. These are best slightly cooled right out of the oven or within a few hours of baking. They have a nice crisp exterior and a creamy, light fluffy texture in the middle that just melts in your mouth. You can store in an air tight container for a few days. However, you will loose the light crisp of the outer texture. But, they are fabulous either way!

Yields 15-18 scones

When I was out at the Smucker's headquarters a few months I had the opportunity to have breakfast with Richard Smucker and I asked him, out of all of his jams and jellies which one is his favorite. He said at that moment his favorite was the Orchard's Finest® Red Tart Cherry and I would have to say that one is my favorite as well. I love how it has whole cherries in there and it's PERFECT for the thumbprint scones…

Look at those cherries!!

Give this recipe a go and let me know what you think. What will be your flavor of choice?

Disclaimer // This is NOT a sponsored post… I just love Smucker's!

Easy Lemon Mousse

73 · Feb 3, 2014 · 6 Comments

Hello Whipperberry friends! I'm so happy to be back over here again! I hope your winter is sailing along smoothly…I know it's been a snowy one for many of us. Which leaves us dreaming of sunny warm days, flip flops and time on the deck! I know I sure am…winters here are looooong.

And a funny thing happens to me right about now in the doldrums of winter…I start craving lemons. Every single year. There is something so summery and refreshing and inspiring about lemons don't you think? It makes me want to put lemons in ALL the things! Lemon loaves, lemon tarts, lemonade, even lemons at dinner!

So when the lemon urge struck once again this week, I made an Easy Lemon Mousse.

This is so simple to make – I can't even tell you. And you know what, I bet it would be good with any kind of citrus fruit…oranges or grapefruits or limes. Hmmm I just might have to try a different combo!

5 ingredients. 5 minutes. fresh. delicious.

Ingredients

Make 6 servings.

1 cup whipping cream (heavy cream, not pre-whipped)
4 oz cream cheese, at room temperature (1/2 block)
1 tsp vanilla
zest and juice from one fresh lemon
1/4 cup sugar
fresh berries: blueberries, strawberries or raspberries

Instructions

Using a mixer whip the cream until it is stiff and peaks form. Transfer to a clean bowl and set aside.
Using a mixer cream together the cream cheese, vanilla, sugar, lemon zest and lemon juice until the mixture is smooth.
Then gently fold in the whipping cream, and stir until combined.
Transfer to pretty serving dishes and garnish with fresh berries and lemon zest.
Enjoy!

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This recipe is the perfect winter pick me up and I hope you enjoy it!

See you again next month! Have a delicious day!

Sweets

Directions

Cinnamon Roll Donut Recipe

Directions

Thumbprint Scone Recipe

Baking Instructions

Ingredients

Instructions

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