Glazed Cinnamon Scones
Recipe adapted from The Coupon Project
2 cups flour (I used half unbleached and half whole-wheat)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)
Crumb Topping (can be adjusted to your liking):
1-2 Tablespoons sugar
1/2 teaspoon cinnamon
Glaze Ingredients (can be adjusted to your liking):
1 cup powdered sugar
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla
Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.
Separate the egg white and yolk. Set the egg white aside.
In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.
Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon together and sprinkle over egg-white-topped scones.
Bake at 400 degrees for 10 to 12 minutes.
Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.
A.M. RUSH ESPRESSO SMOOTHIE
* The coffee version is for Andy and I but I think you could leave out the espresso and give it to the kids.
1 c. cold fat-free milk
2 TBSP. vanilla flavoring syrup (I used Torani brand flavoring syrup and actually found it at Walmart in the coffee aisle, I had tried looking for it a Meijer the week before but could not find it)
2 c. ice cubes
1 med.banana, cut up
2 - 4 tsp.instant espresso powder (I could not find this at Walmart although it was probably there, so I used instant vanilla flavored coffee)
2 tsp.ground flaxseed
2 tsp. baking cocoa
In a blender, combine all ingredients; cover and process for 1 - 2 minutes or until smooth. Pour into chilled glasses and serve immediately. Makes two servings.
I have made the following recipe many times because it is a favorite.
PUMPKIN CHOCOLATE-CHIP MUFFINS:
*My cousin, Jessica, gave us this delicious recipe. She health-i-fied it up too. She is an amazing baker among her many other talents! I love this recipe because it is so yummy and it makes at least 24 muffins which I freeze for snacks or quick breakfasts.
2 cups sugar
1 (16 oz) can of pureed pumpkin
1 1/2 c. applesauce
3 c. whole-wheat flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and applesauce until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 16-20 minutes at 400 degrees. Makes 24 - 30 muffins