Cream Scones with Champagne Grapes

Cream Scones with Champagne Grapes | Bakewell Junction

Cream Scones with Champagne Grapes | Bakewell Junction

Have you heard of Champagne grapes?  I put some of them in the photo for my Fresh Fig Quick Bread a couple of weeks ago.  I bought some more figs today, so I’ll be making another one of those…but back to the grapes.

Champagne grapes have a very short season.  They are sold late August and September can be used in place of fresh currants because they are very small.  These grapes have the highest sugar content of all grapes.  My hubby said his grandfather grew these grapes when he was young.  I may try to get a few vines to see if I can grow them in my backyard.  It will probably be difficult because these grapes are subject to mildew and require either a hormone treatment or girdling of the vine to get edible fruit that grow in closely packed clusters.  Plus it’s hard to find anyplace that sells the vines.

I was able to find a few recipes on the internet with Champagne Grapes but I settled on this scone recipe because I’ve never made scones and I don’t remember ever eating one.  It’s always fun to try something new.  I was worried that they would be dry but they were moist and tender.  My husband didn’t pay much attention to what I was making and I had him taste one that broke while I was transferring it to the cooling rack.  He thought the grapes were chocolate chips so he made a funny face when a grape exploded in his mouth.  Once he realized what he was eating, he loved them.  These would be great with butter too.

Enjoy!

Cream Scones with Champagne Grapes

Yield:  8 scones          Cook Time:  15 minutes

  • 2 cups flour; plus an extra tablespoon for forming the scones
  • 1 tablespoon baking powder
  • 1/2 cup plus 2 tablespoons Demerara sugar, divided (can substitute regular sugar)
  • 1/8 teaspoon salt
  • 9 tablespoons (1 stick plus 1 tablespoon) butter, softened
  • 1 egg
  • 3/4 cup plus 1 tablespoon light cream or half and half (I substituted a blend of 3 tablespoons melted and cooled butter plus 3/4 cup whole milk minus 2 tablespoons)
  • 1 cup Champagne grapes removed from the stems, rinsed and drained

Directions:

Step 1:  Mix together flour, baking powder and salt in a medium bowl.  Using a pastry blender or two knives, cut the butter into the flour mixture.  The mixture should look mealy when done.  Make a well in the center of the mixture.

Step 2:  Beat egg and cream in a small bowl, reserving 2 tablespoons for brushing on top of scones.  Add the grapes and egg mixture into the well made in the flour mixture.  Using a fork, mix together all the ingredients until completely incorporated.  The dough will be sticky.  If the dough is too wet you can add additional flour 1 tablespoon at a time.  I didn’t add any extra.

Step 3:  On a clean work surface, sprinkle a tablespoon of flour.  Place dough on work surface and shape into a 5 inch by 10 inch rectangle using your hands or the back of a spatula. Cut scones into 2 1/2 inch squares using a floured square biscuit cutter or a knife.  After making every 2 1/2 inch cut, I floured my knife so the dough wouldn’t stick to it.

Step 4:  Using a parchment lined (or greased) cookie sheet and a floured spatula, carefully transfer scones to the pan evenly spaced.  I floured the spatula after transferring each scone.  Brush scone tops with the remaining egg mixture.  Liberally sprinkle the scones with the remaining sugar, taking care to use all the sugar.  Bake for 12 to 15 minutes in a preheated 400 degree oven.  It’s done when a toothpick that’s inserted in the center, comes out clean.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

The recipe is from Copywriters Kitchen.

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Chunky Monkey Almond Banana Bars

Chunky Monkey Almond Banana Bars | Bakewell Junction

Chunky Monkey Almond Banana Bars | Bakewell Junction

Don’t you hate when your bananas get too ripe to eat?  So what can you do?  Find an easy recipe to use them up.  I found this recipe online and tweaked it to use nuts that my hubby would eat.

This is the first time I’ve used browned butter and it does give the icing a different flavor.  There’s quite a bit of sugar in the icing, so it’s sweet.  Depending on the ratio of icing to cake recipe you like, you can choose the larger pan for a thinner bar or the smaller pan for a more cake-like result.  The pan I used was a non-stick jelly roll pan and I didn’t compensate for that so the resulting bars were darker and a little more cooked than I normally like but tasty none-the-less.  These bars are great for snacks and any dessert.

Enjoy!

Chunky Monkey Almond Banana Bars

Yield:  35 bars          Cook Time:  30 minutes

Batter:

  • 1/2 cup sour cream
  • 4 ounces cream cheese, softened (I microwaved it for 15 seconds on full power)
  • 1 1/2 cups sugar
  • 2 eggs
  • 4 ripe bananas (about 2 cups), peeled
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 cup chopped, blanched almonds (the original recipe used pecans)
  • Additional whole or sliced almonds for decoration (optional)

Browned Butter Frosting:

  • 1/2 cup butter
  • 4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 1/2 to 4 1/2 tablespoons water

Directions:

Step 1:  For the batter:  Mix together flour, baking soda and salt in a medium bowl and set aside.  In a mixing bowl, mix together sugar, sour cream, cream cheese and eggs.  Once the mixture is smooth, mix in the bananas and vanilla.  Add flour mixture and manually mix until completely incorporated.

Step 2:  Using a parchment lined (or greased) jelly roll pan (15 by 10 inches) or 13 by 9 pan, transfer batter to the pan and spread evenly.  Bake for 25 to 30 minutes in a preheated 375 degree oven.  It’s done when a toothpick that’s inserted in the center, comes out clean.  If using a coated or non-stick pan reduce the oven temperature and begin checking the cake at the earliest time.

Step 3:  For the frosting:  As the bars bake, melt butter in a large sauce pan on medium heat.  Stir constantly until the butter begins to have light brown specks at the bottom.  For detailed how to instructions, see Elise’s How to Brown Butter on Simply Recipes.

Step 4:  Remove the pan with the butter to a cool surface.  Stir in the vanilla, powdered sugar and the least amount of milk until completely combined.  Stir in additional milk in small increments until desired consistency is achieved.  Spread frosting on the bars with an offset spatula while still warm for easier spreading.  Note that the glaze will thicken quickly as it cools.  The frosting is sweet, so use less if using the 13 by 9 pan.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

The recipe is slightly adapted from Noreen McCormick Danek on Just a Pinch.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Fresh Fig Quick Bread #TwelveLoaves September

Fresh Fig Quick Bread | Bakewell Junction

Fresh Fig Quick Bread | Bakewell Junction

This month’s #TwelveLoaves linky party theme is farmers market.  I had a hard time deciding what I would make but I love figs and this bread seemed like a great fit.  It’s easy to make, as most quick breads are, and it tastes great!  Although, I thought it was a little odd at first because the only thing I’ve never eaten anything with cooked figs are cookies like Fig Newtons or Italian fig cookies.  The second and third bites of this bread had me hooked.  You can eat this toasted and buttered for breakfast or add ice cream or whipped cream for dessert.

PS:  If you’re wondering what those little grapes on the plate are, they are called Champagne Grapes and they are only around this time of year.  They have a lovely natural sweetness to them.

Enjoy!

Fresh Fig Quick Bread

Yield:  1 loaf                  Cook Time:  1 hour 15 minutes

  • 1 1/2 cups light or dark figs, stems removed and coarsely chopped (I used 12 medium sized figs and cut them into 6ths)
  • 1/4 cup dry sherry (I substituted Marsala)
  • 1 2/3 cups flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup olive oil
  • 2 eggs

Directions:

Step 1:  Add sherry to the figs and combine well.  Set aside for 15 minutes.  In a medium bowl, combine the flour, cinnamon, baking soda and salt.  In a large bowl, beat together sugar, eggs and oil.  Blend in flour mixture until just combined.  Add fig mixture and manually stir until just combined.

Step 2:  Grease a 9 by 5 inch loaf pan with cooking spray.  Transfer the batter to the pan and bake in a preheated 350 degree oven.  Bake for 1 hour and 15 minutes.  The bread is finished when a toothpick inserted in the center comes out clean.  Depan after 10 minutes resting in the pan and cool completely on a rack.

Storing:  Store in a sealed plastic container for a few days or can be frozen for longer storage.

Enjoy!!!

Recipe adapted from Group Recipes, Fresh Fig Bread recipe by Mystic_River1 in Bradenton, Florida.

#TwelveLoaves August:  Farmers Market.  After a delicious Savory month of August breads, we are taking a trip to the Farmers Markets! Our September baking mission is about baking bread with something sweet or savory you find at the Farmers Market.  After seeing all the beautiful figs and zucchini being posted on Facebook these weeks, it was an easy decision to make September a tribute to the Farmers Market.  Share your September Farmers Market Bread (yeast or quick bread).  Let’s get baking!

Want to see what the bakers in the group were busy making?  Here is the delicious list:

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this September, 2013, and posted on your blog by September 30, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

This is what we’ve made so far in the group:

2012 May theme: Focaccia June theme: Corn Rolls July theme: Challah August theme: Summer Fruit September: Say CHEESE! October: Seeds, nuts and grains November: Autumn Fruits: Apples and Pears December: Boozy Bread

2013 January: Clean Slate February: Open Challenge March: Holiday Breads April: Berries May: Open Theme June: Summer Buns July: Stone Fruits August: Savory 

You are next… Click here to enter

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Biscoff Blossoms #Chocolateparty

Biscoff Blossoms | Bakewell Junction

Biscoff Blossoms | Bakewell Junction

Today I’m sharing a recipe that instantly became a family favorite.  I brought these to my sister’s house for my niece’s birthday.  My sister loved them!

This month’s #ChocolateParty is all about family favorites.  My family finds the peanut butter in the peanut butter blossoms overwhelmingly peanutty but the biscoff version is delicious.

Do you prefer the peanut butter or the biscoff version?

I’ve also added the following favorites to the party:

Chocolate Cinnamon Bundt Cake with Mocha Frosting
Chocolate Chip Cookie Dough Mini Cheesecakes
Homemade Devil Dogs
Giant Fauxtess Cupcake

Enjoy!

Biscoff Blossoms

Yield:  36 – 48 cookies                  Cook Time:  8 – 10 minutes

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) softened butter
  • 3/4 cup creamy Biscoff spread
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 48 Hershey’s kisses, unwrapped
  • 1/2 to 2/3 cup raw sugar

Directions:

Step 1:  Combine flour, baking soda and salt in a medium bowl and set aside.  With an electric mixer, beat together butter and biscoff spread for a few minutes.  Cream sugars into the biscoff spread mixture for a few minutes.  The mixture will appear light and creamy.  Mix the egg and vanilla.

Step 2:  Mix in the flour.  Do not over mix.  Roll dough into one inch balls.  Depending on the size of the cookies, there will be 36 to 48 cookies.  Roll dough balls in demara sugar to coat.  Place dough on a parchment paper lined cookie sheet.  Spacing is two inches.

Step 3:  Bake in a pre-heated 375 degree oven for 8 – 10 minutes.  The cookie should be lightly browned.  Upon removing the cookies from the oven, press a Hershey’s kiss in the middle of the cookies.  Let cookies cool on the cookie sheet for a few minutes.  Let cookies cool completely on wire racks.

Storing:  Store in a sealed plastic container.

Enjoy!!!

Recipe from Baker Street.

Are you ready to celebrate #chocolateparty’s 1st anniversary?

The September Chocolate Party will start Monday, September 2nd and every other day a new recipe will be shared until September 30th.

How to participate in September’s Chocolate Party

1. {mandatory} Make your family’s favorite chocolate dessert and share it with us for a chance to win one of the 6 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum)

If you do not have a blog, just email me  roxana(at)roxanagreengirl(dot)com  your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post (the widget will be working starting September 2nd till September 30th) ( on October 1st, 6 winners will be chosen at random from all the recipes submitted)

3. {mandatory} To be eligible to win one of the amazing prizes** offered by our generous sponsors you must add the following in your post :

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXOCalphalonKeurigImperial SugarHoney Ridge Farms and Land O Lakes® Butter

4. {optional} Help us spread the word on social media for a chance to win one $100 Visa gift card, offered by Roxana’s Home Baking. New entries are added every day, so check often! (scroll at the bottom of this page to enter the giveaway)

5. {optional} Add the party logo or this collage to your blog post or sidebar. Or both!

https://i1.wp.com/www.roxanashomebaking.com/wp-content/uploads/2013/07/Chocolate-party-sponsors-.jpg

Add your link to the September Chocolate Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Co-Hosting The Best Blog Recipes Weekend re-Treat

I’m excited to be co-hosting the The Best Blog Recipes Weekend re-Treat this week.  Thanks to Shauna for setting this up!

It’s party time again on The Best Blog Recipes!  This week 4 of us are hosting this really awesome party for you which means 4 times the exposure and more links for you to check out!

 We’d also love for you to follow us in as many ways as you can while you’re here today via the links below:

 the best blog recipes picShauna from The Best Blog Recipes 

Follow The Best Blog Recipes on Pinterest | Facebook | Bloglovin

yummy healthy easy pic

 Jen from Yummy. Healthy. Easy

Follow Yummy Healthy Easy on Pinterest | Facebook | Bloglovin

kiddie foodies picGosia from Kiddie Foodies

 Follow Kiddie Foodies on Pinterest Facebook | Bloglovin

bakewell junction picAnnamaria from Bakewell Junction

Follow Bakewell Junction on Pinterest | Facebook | Bloglovin

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check out features pic

guacamole bruschetta feature picGuacamole Bruschetta from We Do Fun Here 

bbq chicken pizza feature picBBQ Chicken Pizza from I Want Crazy!

 organizing a food storage cabinet feature picOrganizing a Food Storage Cabinet from The {colored} Married Life

sparkling watermelonade feature pic Sparkling Watermelonade from Rustic Peach

pepperoni olive and sun dried tomato stomboli feature pic Pepperoni Olive And Sun Dried Tomato Stromboli from Dixie Chick Cooks 

And… I know, I know… 2 pizza recipes in the features.

What can I say, Shauna’s pregnant and pizza sounds really good right now, lol!

Need a featured button for your site?  Click Here!

 ive been featured on the best blog recipes button pic

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Ok, we’re going to try something different again this week… No rules for this party.  Link up your posts, whatever they are just please make sure they are family friendly or I’ll have to delete them.  Everyone is welcome and there is no link limits so go get your party on!

Unfortunately my blog cannot display the links directly on the post but if you click on the link below you’ll see all the links and be able to add one of your own.

Apricot Brandy Pound Cake with Apricot Brandy Glaze

Apricot Brandy Pound Cake with Apricot Brandy Glaze | Bakewell Junction

Apricot Brandy Pound Cake with Apricot Brandy Glaze | Bakewell Junction

Since it’s Labor Day weekend, we got invited to a friend’s house for a barbeque.  I always ask for requests when I’m invited to someone’s home because everyone has their favorite desserts.  They requested devil dogs (recipe here).  I’ve made them many times before and everyone loves them but I wanted to bring something else too.  As it often happens, I have plans to make involved and time consuming confections but time doesn’t permit.  Plus it was going to be hot and humid, so I needed something that would hold up without worrying about it.

I’ve made this delicious recipe before and while it bakes it fills the house with a lovely scent from all the flavorings added.  I’ve never added a glaze until this time though.  The plain cake is delicious on its own but I wanted to add something to it, hence the glaze.  The glaze compliments the flavors in the cake and adds a layer of sweetness that kicks it up a notch – yum.  The crumb in this cake is consistent throughout and not overly dense – yum again.  The hubby loves this cake with coffee.

Apricot Brandy Pound Cake with Apricot Brandy Glaze 2 | Bakewell Junction

Apricot Brandy Pound Cake with Apricot Brandy Glaze 2 | Bakewell Junction

What’s your favorite dessert recipe?

Enjoy!

Apricot Brandy Pound Cake

Yield:  1 large bundt cake          Cook Time:  1 hour 20 minutes

Batter:

  • 3 cups unsifted flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 2 teaspoons rum
  • 1 teaspoon orange extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/3 cup apricot brandy

Apricot Brandy Glaze:

  • 1/3 cup butter, melted
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/2 tablespoons apricot brandy
  • 1/2 to 2 tablespoons water

Directions:

Step 1:  For the batter:  Mix together flour, baking soda and salt in a medium bowl and set aside.  Cream butter for about four minutes.  Gradually add sugar and beat until light in color.  Beat in eggs one at time; ensuring that each is completely combined before the next is added.

Step 2:  Add flour mixture in three batches, alternating with two batches of sour cream.  Stir in the rum, apricot brandy and extracts until incorporated.

Step 3:  Prepare a large 12 cup, 10 inch bundt (or tube) pan by spraying liberally with cooking spray and coat with flour.  Pour batter evenly in to the pan.  Bake in a preheated 325 degree oven for 1 hour and 15 to 20 minutes.  A toothpick inserted in the center comes out clean when done.  This cake will bake to the very top of the pan, so you could set aside some of the batter for 2 to 3 cupcakes to be baked separately.

Step 4:  Cool cake on a rack for 15 minutes.  Remove the cake from the pan and cool completely on a rack.

Step 5:  For the glaze:  As the cake cools, combine powdered sugar and melted butter in a medium bowl.  Stir in the vanilla.  Stir in the apricot brandy.  Stir in 1/2 tablespoon of water.  Based on desired consistency, add up to 2 additional tablespoons of water.  Since I wanted a thick glaze, I used the least amount of water possible.  Note that the glaze will thicken quickly as it cools.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Cake recipe slightly adapted from a co-worker’s hand written recipe, original origin unknown.
Bundt Cake Glaze adapted from Desktop Cookbook, Bundt Cake Icing / Glaze.

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