Quick + Easy Scones

Hi blog readers! It’s been a while AGAIN. Our sincerest apologies.

So. Scones. I don’t know about you but I am an afternoon tea aficionado. I have been at Claridges, the Empress Hotel in Victoria, the Drake in Chicago and the Garden Court here in San Francisco. I absolutely adore afternoon tea. It makes me feel like I am Lady Mary, about to go meet my dashing race car-driving husband or follow the hunt in some utterly fabulous clothes. Simply put, I feel like a queen.

The most important part of afternoon (other than the tea) is the scones. Taken with lemon curd and clotted cream, they are divine. I recently hosted (along with Michal) a petite afternoon tea with some friends. Because clotted cream is incredibly annoying to make, I made whipped cream instead. Michal made some incredible lemon curd, and I made these. The group made quite a refined trio.

I will be posting more from the tea party soon, but let’s start with these scones.

Zuni Cafe Scones 

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ingredients:

  • 1.5 cups flour
  • ¼ cup sugar
  • 2 teaspoon baking powder
  • Dash of salt
  • 1 stick of butter (VERY VERY COLD)
  • 1 ½ teaspoon freshly grated orange zest (optional)
  • 1 egg yolk
  • ¼ cup whole milk

directions: 

  1. Preheat oven to 350˚ Fahrenheit and line a baking tray with parchment paper.
  2. Combine flour, sugar, baking powder and salt in a large bowl. Mix well.
  3. Using a pastry cutter, cut the butter into the dry ingredients. Continue cutting until you achieve tiny pea size butter chunks.
  4. Whisk together egg yolk and milk, and add to the bowl.
  5. Stir to combine, then knead with your hands until the dough comes together.
  6. Roll dough out with a rolling pin, and cut into triangles.
  7. Bake for 25 minutes, then let cool for 5 minutes on the pan.
  8. Enjoy! These are best warm and make a great breakfast if you have leftovers 🙂

 

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All Year – French Bread

Hello baking friends! Coming fresh from the Hingham kitchen, you have… French bread! This bread is perfectly paired with butter, cheese, and everything in between! You can grill the bread and put butter on it for dinner, or just PB & J for a yummy sandwich! I made this bread today because recently my dad has been asking me to try making bread more. We have a bread machine, but sometimes it’s just easier to go basic. So, I give you easy French bread!

This bread is just so yummy! You really can do anything with it! Although this bread does take quite a while, it is fairly simple. It’s perfect on a warm summer’s night or a chilly winter morning. Yum!

Overall, this bread was a success! My dad loved it, and he even put some garlic and butter on it to make garlic bread! So Good!

~Eleanor

This is a variation of Chew Out Loud’s Crusty French Bread Recipe made by Eleanor in the Hingham Kitchen!

Ingredients:

  • 4 ½ cups all-purpose flour
  • 2 packets dry yeast
  • 1 tbsp salt
  • 1 tablespoon sugar
  • 1 ½ cups of warm water*
  • 1 egg white beaten with 1 TB water

Directions:

  1. Combine flour, yeast, salt, and sugar in a large bowl. Hand whisk until well combined. Stir in the warm water gradually, until dough forms. The dough should resemble a smooth texture, but not be too sticky. Add flour or water until it resembles this teaspoon, roughly 1 TB at a time.
  2. Place dough on a lightly floured surface and knead for about 10 minutes. Roll dough into a  ball, and place in a lightly oiled bowl.* Cover bowl with saran wrap and place in a warm, draft-free place* for about 30-60. The dough should be doubled in size by now.
  3. Take the dough out of the bowl and place back onto the lightly floured surface. Pound the dough down and divide in half. Let them sit for 10 minutes, covered.
  4. Roll out dough into the shape of your desire (I made one long loaf, and one round-ish rectangle). Roll your shape lengthwise, and moisten the edges with water. Make sure the edges are sealed.
  5. Line a baking sheet with parchment paper, or a silicone baking mat. Place loaves seam side down on the sheet. If they look sticky, little sprinkle them with flour. Cut diagonal slits so you can allow for the steam to rise in the oven. Brush loaves with the egg/water mixture.
  6. Lightly lay saran wrap over the loaves and place back in a warm, draft-free place for about 30 minutes. In the meantime, preheat the oven to 375 degrees, and place a large pan of water below the bread.*
  7. Bake for 15 minutes. Brush the loaves with the egg/water mixture again, and bake for another 15 minutes, or until the bread looks done.

Ta-Da! You have completed delicious French bread!

*1. Oil the bowl with vegetable oil, olive oil, or melted coconut oil.

*2. Places include: oven turned off, microwave, and above the refrigerator.

*3. A pan of water below the bread will give the bread a golden crispy crust with a soft inside.

Modern Crustless Pumpkin Pie

Listen up folks, today we have something you are NOT expecting…crustless pie! You heard me right, a CRUSTLESS pie! The most important part of the pumpkin pie is the filling, so the more the filling, the merrier! Right? Why not have the whole pie be filling! Be prepared to eat the pie right out of the pan, maybe the whole thing;)

October is a month of pumpkins, scarfs, slippers, and all things fall! So this month, we are going to try to do a pumpkin showcase! Bere with us, we will do our best with Pumpkin Month! We are so excited, so let the pumpkin-filled games begin!

This pie is super fun and modern! I thought it was going to be much harder, but it was surprisingly easy! Make this pie if you are craving a delicious, sweet, flavor-filled treat!

Pictures to come!

This pie is adapted from Sally’s Baking Addiction’s The Great Pumpkin Pie

Recipe:

 

Ingredients:

  • 1 can pumpkin puree (15oz)
  • 3 eggs
  • 1 ¼ cup dark brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • dash of ground pepper (⅛ teaspoon)
  • ¾ cup heavy cream
  • ¼ cup of milk

 

Directions:

 

  1. FOR OPTIONAL PIE CRUST LEAVES: Follow Martha Stewart’s pie crust, but do not roll out crust yet.
  2. Whisk the pumpkin, eggs, and brown sugar together. Make sure the mixture is combined before adding the salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk until everything is combined.
  3. OPTIONAL PIE CRUST LEAVES: Preheat the oven to 350°F. Roll out the crust into any shape. Using leaf pie cutters, cut out the leaves. Place the leaves onto a silicone baking mat or parchment paper. Bake for 10-15 minutes, or until golden brown.
  4. Preheat the oven to 375°F. Pour the pie filling into a pre-sprayed glass pie pan. Pour the filling so it is about ¾ full. Bake the pie for 50-55 minutes, it is okay if the center is still wobbly. Let cool and decorate with pie crust leaves. Store in fridge and enjoy!

 

Not Your Average Apple Cider Holes

Hi there fellow bakers! Today we have, dun dun dun, apple cider donut holes! Growing up in Massachusetts, apple picking is an autumn festivity. Lots of people spend their Sunday afternoons going to fall fairs, pumpkin patches, and of course picking apples! After spending all this time reaching for the top apple on the tree, what should I do with all of my delicous findings, I thought to myself. There are soooo many different apple recipes. From apple pies, to strudels, to applesauce, there are lots of possibilities!

Last year, while apple and pumpkin picking, my friend and I went to the concession stand and got apple cider donuts. When we tasted the moist, soft treats, we loved them, but thought about how much better they would be if we made them at home! The next week, the same friend and I made those scrumptious donuts, but in bite-sized form and instantly, a tradition was formed! Now every year we make these, and each year they get better and better!

Make these muffins for a delicious, easy, perfectly flavored snack! They pair perfectly with a tall glass of apple cider, or simply on their own! Hope you enjoy:)

This recipe is adapted from Sally’s Baking Addiction’s Spiced Apple Cider Donut Holes, and makes about 72 mini muffins.

Ingredients:

Donuts:

  • 1 cup apple cider
  • 2 cups flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • ½ cup light brown sugar
  • ½ granulated sugar
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract

Topping:

  • ½ cup sugar
  • ¾ teaspoon cinnamon
  • 3 tablespoons butter, melted

Directions:

  1. In a medium-sized pot, simmer the apple cider until it is reduced to ½-¾ cup. This will take about 20 minutes.
  2. In the meanwhile, preheat the oven to 350°F. Spray a mini muffin pan with a non-stick cooking spray. Set aside.
  3. Whisk the flour, baking powder, baking soda, cinnamon, cloves, and salt together in your largest bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and sugar together until combined. Whisk in the buttermilk, vanilla, and ½ of the apple cider reduction.
  4. With a rubber spatula, lightly indent the dry mixture into the sides. Pour the wet mixture into the center, and combine. Gently mix together until just combined, and very few lumps remain. DO NOT OVER MIX!
  5. Pour the batter* into the muffin pans until ¾ full. Bake the muffins for 10 minutes, or until a toothpick comes out clean.
  6. Combine the sugar and cinnamon to make cinnamon-sugar. Lightly brush the butter onto the muffins and dip them into the cinnamon-sugar. Serve that day, or cover tightly for up to three days! Yum!

*Spray the spoon with non-stick cooking spray before pouring the butter. It will keep the batter from sticking to the spoon!

Feels Like Fall Soft Pretzels

Hi Fellow Bakers! Sorry for not posting last week, we have been VERY busy! So from now on, we will be trying to post on Thursdays. Yesterday was my first day of school, ugh. I wish we could have summer all year long, NO WINTER! After last year, I’m so sick of the cold and snow and snow and snow and snow!!!! UGH! Anyway, let’s get to baking!

Today, I have for you Feels Like Fall Soft Pretzels! These pretzels are soooooo delicious that they were gone within a day. They are just like your favorite store-bought ones, but like 10x better! Not only are these pretzels DEEEElicous, but they are super fun to bake! I PROMISE you, you will N-O-T regret making these scrumptious fall treats!

I revised this yummy snack from our favorite blogger Sally McKenney with Sally’s Baking Addiction! If you haven’t checked out her blog, you totally should! She has great recipes and techniques. I hope you LOVE these soft pretzels just like I do!

~Eleanor/Hingham Kitchen

This recipe is adapted from Sally’s Baking Addiction Cookbook.

Yields about 8 pretzels.

Ingredients:

Pretzels:

  • 1 packet standard yeast (2 ¼ tsp)
  • 1 ¼ cup warm water (110-115°F)
  • 1 tsp salt
  • 1 tbsp light brown sugar
  • 4 cups all-purpose flour, plus extra
  • 1 pot full of water (about 9 cups)
  • ⅔ baking soda

Topping:


Savory:

  • 3-4 tbsp sea salt
  • 2 tbsp butter, melted

Sweet:

  • 2 tbsp butter
  • ⅓ cup sugar
  • 1 tsp ground cinnamon

Directions:

  • PREP: Preheat oven to 425°F. Place parchment paper or silicone baking mats on two large baking sheets. Set aside.
  • MAKE THE DOUGH: Combine the yeast with the warm water in a medium sized bowl. Allow for the yeast to fully dissolve before whisking in the salt and brown sugar. Add the flour slowly, one cup at a time until the dough begins to form. Do not add too much flour, or the pretzels will be too hard.
  • KNEAD THE DOUGH: Place the dough on a lightly floured surface. Knead the dough for 2-3 minutes and shape into a ball. Cut the dough into 7-8 sections with a sharp knife.
  • ROLL THE DOUGH: Roll each section into a 18-20 inch rope; not too thin. Form the rope into a giant U shape. Then take the ends and twist them together toward yourself to create a pretzel shape.
  • BOIL THE PRETZELS: Whisk the large pot of water with the baking soda. Bring to a boil. Place a pretzel onto a strainer and dip into the boiling water until it floats to the top; about 30 seconds. Take the pretzels out of the water and place onto the baking sheet. Repeat with all of the pretzels.
  • BAKE THE PRETZELS: Bake the pretzels for 10 minutes. Mix the sugar with the cinnamon in a small bowl together. Remove the pretzels and brush the top with the melted butter and sprinkle with the cinnamon sugar or salt. Bake the pretzels for another 5-8 minutes, or until their bottoms aren’t raw. Remove from the oven and sprinkle with more of your desired topping.
  • ENJOY!: Serve warm for best results:)! Pretzels will last for up to two days in an airtight container!

Please answer the question below!

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Blueberry Pie!

Hello blog followers! This is the Flour Power Girls, making our first official post! So exciting! This past Sunday, we had a big family gathering (20 people!) and for that we decided to make… wait for it… 2 big, juicy blueberry pies. We embarked on this journey with the always helpful Martha Stewart for guidance. Shout out to Aunt Toria and Auntie L for buying us fresh blueberries from the farmers’ market.

There is something so delicious about pie. Maybe it is the thick, flaky, buttery crust. Or the sweet, ripe and juicy fruit. Maybe it is the beauty of the whole thing, warm and steamy and made for sharing. Whatever it is, we prepped with water in the fridge and  got up at 8:00 (!!!) to make pie crust. We did it somewhat robotically then crawled back into bed. Then back up for filling. Blair’s favorite part – squishing 1/2 a cup of blueberries with her hands! Yay! then baking. The house smelled amazing. If we made “Blueberry Pie in the Oven” scented perfume, we would make a FORTUNE!

The Relatives were very impressed (both parties – the Grandparents as well as the Bronxville Cousins). Uncle Larry and Uncle Jim much appreciated the “breakfast-sized” mini-pies which we baked in jumbo muffin tins, and the pie crust cookies. Yummy!

~Eliza

This is a variation of Martha Stewart’s Blueberry Pie with a Pate Brisee Crust made by everyone!

Crust (Pate Brisee):

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks of butter (1 cup), cut into small pieces
  • varying from ¼ to ½ cup of ice water

Filling:

  • 3-4 pints of blueberries
  • ¼ cup of sugar
  • ¼ cup of cornstarch
  • 1 ½ tablespoons of cornstarch
  • 2-3 tablespoons of butter cut into small pieces
  • 1 egg yolk
  • ¾ tablespoon heavy cream

Directions for Pate Brisee:

  1. In the bowl of a food processor, or in a large bowl with a pastry cutter, combine flour salt until the mixture resembles small crumbs with a few large ones (pulse with a food processor).
  2. Slowly add the ice water; do not process for more than 30 seconds. If the dough crumbles when you pick up a small amount, add more water; one tablespoon at a time.
  3. Carefully place the dough onto a clean surface and divide it into two sections. Shape the dough into flattened disks and wrap them with plastic wrap. The dough must be refrigerated for at least one hour or overnight. It can be frozen for up to a month; thaw overnight before using.

Directions for Pie:

  1. Roll out your chilled pie dough on a lightly floured surface to a 12-inch round. Fit the dough into a 9-inch glass pie plate; pressing it into the edges. Cut the dough around the edge with a small amount of overhang. Chill pie dough in the refrigerator for 30 minutes.
  2. Place all of the blueberries in a large bowl; crush about ½ cup of them with your hands. Add the sugar, cornstarch, and lemon juice; stir them until they are combined with the blueberries. Spoon blueberries into chilled pie crust; dot with small pieces of butter.
  3. Roll out the rest of dough in the same manner as the first section; place the dough over the blueberry filling.* Use your fingers to press the two pieces together; use a fork to crimp as desired.
  4. Using a knife, cut several vents in the top of the crust. Whisk the egg yolk and cream together. Brush a thin layer of egg wash on the surface of the egg wash. Place the pie in the fridge and refrigerate for 30 minutes. In the meantime, preheat the oven to 400 degrees.
  5. Take the pie out of the fridge and place it on a parchment paper lined baking sheet. Bake for 20 minutes, or until the crust is golden. Reduce oven temperature to 350 degrees and bake for another 45-55 minutes, rotating halfway through. Transfer the pie to a wire rack to cool completely. This pie can be kept loosely covered with saran wrap for up to two days.

And wallah! You have a delicious blueberry pie!

*For extra decorations, take cookie cutters and cut small shapes in the top crust for vents!

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