Friday, November 11, 2011

Scones - Starbucks' Pumpkin and Chocolate Chip

We're deep into hot cocoa weather here in Utah and there's nothing better with a cup of hot cocoa than a scone. Yummm!!!

The Starbucks' Pumpkin Scone recipe came from, the Chocolate Chip Scone recipe was adapted by me from a few recipes I had in my recipe book. They're both amazing!

The Starbucks' Pumpkin Scone tastes just like the ones they carry at my local Starbucks, but they don't cost $4 and they're fresh from your oven. Awesome.

They only take about 10 minutes to make and about 10-15 to bake and you'll have a plate full of deliciousness - ENJOY!!

Starbucks' Pumpkin Scones
Makes 12 scones

For the scones:
2 cups all-purpose flour
7 Tblsp granulated sugar
1 Tblsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 Tblsp cold butter - must be COLD, not room temp
1/2 cup canned pumpkin - 100% pumpkin, not pumpkin pie filling
3 Tblsp half-and-half (or 2 Tblsp heavy whipping cream + 1 Tblsp milk)
1 large egg

For the powdered sugar glaze:
1 cup + 1 Tblsp powdered sugar
2 Tblsp milk

For the spiced glaze:
1 cup + 3 Tblsp powdered sugar
2 T milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch of ground ginger
Pinch of ground cloves

Preheat oven to 425*F. Line baking sheet with parchment paper; set aside.

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves & ginger in a large bowl. Use a fork (I used a whisk & a pastry cutter) to cut the butter into the dry ingredients until the mixture is crumbly and no chunks of butter are obvious; set aside.

** This process is not immediate. Be patient & thorough. It's totally worth it! **

In a separate bowl, whisk together the pumpkin, half-and-half, and egg until thoroughly mixed. Fold wet ingredients into dry ingredients, and form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle, about 3 times as long as it is wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making 3 equal portions.

Cut each of the portions in an X pattern (into 4 pieces) so you end up with a total of 2 triangular pieces of dough. Place on prepared baking sheet.

Bake for 14-16 minutes, or until light brown. Remove from baking sheet to a wire rack to cool.

Mix the powdered sugar and milk together until smooth to make plain powdered sugar glaze. When scones are cool, use a brush to spread plain glaze over the top of each scone.

While powdered sugar glaze is firming on scones, combine all the ingredients for the spiced glaze. Drizzle spiced glaze over each scone. Allow icing to dry before serving (about an hour).


Chocolate Chip Scones

Makes 8 scones

2 cups Bisquick - I used the Heart Healthy style

1/2 cup semisweet chocolate chips

1/3 cup heavy whipping cream + about 2 Tblsp more for brushing on scones

3 Tblsp granulated sugar

1 egg

1 tsp vanilla

Additional or decorative sugar

Preheat oven to 425*F. Spray cookie sheet with cooking spray. (I lined mine with foil first).

Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 Tblsp sugar, the egg & vanilla in a medium bowl until soft dough forms. (I needed an additional teaspoon of whipping cream so my dough would stick together. You do not want this dough wet though. It is very dry & crumbly.)

Pat dough into 8-inch circle on cookie sheet. (If dough is sticky, dip fingers in Bisquick mix.) Brush circle with additional whipping cream; sprinkle with additional or decorative sugar.

Cut into 8 wedges with a long knife or pizza cutter, but do not separate.

Bake about 12 minutes or until golden brown. Carefully separate scones. If possible, serve warm.


Make it even easier by making drop scones. Heat oven to 400*F. Drop dough into 8 mounds onto greased cookie sheet; pat slightly to flatten. Bake 10-12 minutes or until golden brown. If making the pumpkin scones, brush & drizzle glazes after scones have cooled on a wire rack.

Wednesday, November 9, 2011

Meat Lasagne

**This is a great recipe with the taste of Lasagne, but without all the added calories. It also does not have any pasta so it is low carb. This came from Sandy at Light Recipes.**

Meat Lasagne


1 lb ground turkey or beef

1 can Italian flavored diced tomatoes

¼ tsp garlic powder

1/8 tsp salt

1/8 tsp pepper

Cheese filling:

½ cup Part Skim reduced fat Ricotta Cheese

1 ½ cups Mozarella cheese – DIVIDED

3 TB parmesan cheese

2 TB Egg beaters

¼ tsp garlic powder

1 tsp Italian seasoning

1/8 tsp pepper


Preheat oven to 350 degrees. Brown ground turkey or beef in a skillet. Add the tomatoes and seasonings. Simmer for 2 minutes. Pour into an 8x8 baking dish.

In a separate bowl, add all the ingredients for the the cheese filling. (only use ¾ cup mozzarella cheese at this point) Stir well and spread over the meat mixture. Now sprinkle remaining mozzarella cheese over top.

Bake for 35 minutes until the top becomes bubbly.

Serves 4

Low Carb Pizza - Cauliflower Pizza

**This is a recipe where if you are really wanting pizza, but are watching your weight, it will fill that craving without the guilt!!! It DOES stick though even with spray, so I started using the no stick foil which has helped, a silpat may work, or parchment paper also. **

Cauliflower Pizza
1 cup raw cauliflower grated or just chopped up smaller
1/4 cup egg beaters
1/4 cup reduced fat cheddar cheese or mexican cheese blend
1/8 tsp garlic powder
1/4 tsp basil

1/4 cup low carb pizza sauce or pureed diced tomatoes (I just use pizza sauce)
1/4 cup mozarella cheese
1/4 cup lean italian turkey sausage, turkey pepperoni, vegetarian sausage crumbles
1/4 cup chopped up peppers, mushrooms etc..

Preheat oven to 425 degrees. Place non stick foil on cookie sheet. Combine cauliflower, egg beaters, cheese, garlic powder and basil into a blender. Blend until smooth. If you grate the cauliflower, you could just mix this well instead. Pour onto the foil and create a circle crust. The thinner the mixture the less chance of it being soggy. Bake for 30 minutes. Carefully flip the pizza crust over. (remember that it does stick so be careful while loosening it from the foil UNLESS you are using NON-stick foil which seems to help a lot!). Bake an additional 15 minutes.

Remove from oven and place all ingredients on top of pizza. Place back in the oven for about 10-15 minutes.

Makes 1 pizza

Healthy Versions of Chili

**Here are 3 recipes of different versions of Chili for those that are watching their weight or want some lower sodium recipes. Each of them are recipes that I really like**

Turkey Chili

1 lb ground turkey

2 cups water

2 packets HERBOX sodium free Chicken bouillon

5 fresh tomatoes diced up (I use 2 cans no salt added diced tomatoes)

5 green onions diced

1 garlic clove

½ TB chili powder

½ tsp cumin

½ tsp paprika

½ tsp mortons lite salt

½ tsp pepper

Brown turkey bresast in a large skillet. Add to a large saucepan with remaining ingredients. Stir to combine all ingredients. Bring chili to a boil and then simmer over medium heat for 30-45 minutes. (If you use canned tomatoes, you don’t need to simmer as long)

Serves 3-4


1 lb ground beef

5 green onions diced

1 garlic clove

1 TB chili powder

1 tsp salt

1 tsp cumin

1 tsp oregano

dash of red pepper flakes

2 cans no salt added diced tomatoes

3 cups water

3 packets HERBOX sodium free Beef bouillon

Brown Ground beef in a large skillet. Add to a large saucepan with remaining ingredients. Stir to combine all ingredients. Bring to a boil and then simmer over medium heat for 20 minutes.

Serves 4

Mexican Chili

1 lb lean ground turkey or beef

¼ cup and ½ cup reduced fat Mexican blend cheese

1 cans diced tomatoes with green chiles

6 tsp low sodium taco seasoning

3 wedges Laughing Cow Queso Fresco and Chipotle Light cheese

Brown ground beef in a skillet. Add to a medium saucepan. Add ¼ cup Mexican cheese, diced tomatoes, taco seasoning and 3 wedges of cheese. Stir and heat to boiling. Serve with remaining cheese sprinkled over top.


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