Posts tagged ‘pioneer woman’

March 31, 2011

blueberry-and-cream scones

It’s true – I loved these cookies so much, I had to translate it into a scone. And it was a complete success!

I was also especially excited to make scones because I wanted to use Alton Brown’s method of “cutting the butter into the flour.” I don’t know about you, but I’ve always been so confused as to the best method to this. Pastry cutter? Hands? Food processer??

In his baking book (which really is one of my favorites – I go back to reference it again and again while I’m baking), Alton recommends this method:

Grating the butter! It’s best if you can put the butter in the freezer for a little bit before grating.

Grated butter is kinda pretty.

Or…looks like shredded mozzarella cheese!

You put this grated butter into the bowl of dry ingredients, fluff it up so that the butter is covered with the flour, and then rub the butter into the flour with the tips of your fingers for about 30 seconds. Easy peasy!


And of course for this Blueberry-and-Cream recipe, I made some more Milk Crumbs.

Yum yum yum yum yum! Yum.


Look at this beautiful dough!

When you think about scones, just think cold cold cold. Cold is a scone’s best friend! Whenever I wasn’t using the dough (like when I was taking photos, etc), I just stuck this bowl of dough into the freezer – hence the frosty glass.


When the dough cold, turn it over onto some parchment paper…


And form it! Into a circle, square, rectangle – it’s your choice! I rolled (pun intended) with rectangle.

I find its easiest to roll the dough out with my hands. Don’t forget to lightly flour your hands though!


Then slice ’em up!


In no time at all…

It’s good that they’re snuggled up next to each other. They keep each other lifted up. =)


This is so incredibly good. I can’t wait to have another for breakfast tomorrow!


Blueberry-and-Cream Scone

Inspired by Momofuku’s Blueberry-and-Cream cookies

Makes: 18 scones



1 1/2 cups whole wheat pastry flour (or all-purpose)

1/3 cup sugar

2 1/2 tsp baking powder

1/4 tsp kosher salt

6 T unsalted butter

3oz (6 T) milk

1 egg

1 tsp vanilla extract or vanilla bean paste

1 recipe milk crumbs

3/4 cup fresh blueberries



Begin by making the milk crumbs.

Preheat oven to 350F.

In a large bowl, sift flour, sugar, baking powder and salt. In another bowl whisk together the milk, egg and vanilla extract. Set aside in the refrigerator until ready to use.

On a piece of parchment paper, grate the stick of cold butter. Add the grated butter to the dry mix and use your hands to cover the butter with the dry mix. For 30 seconds, rub the butter into the dry mix until pea-sized. Then pour in the milk-egg-vanilla mixture into the bowl, stirring with a fork. Add the milk crumbs and blueberries and mix until just incorporated. Stick this bowl into the freezer for 5-10 minutes.

Turn the dough out onto a piece of parchment paper. Lightly flour your hands and press the dough into a rectangle that is about 3/4th inch thick. Cut into triangles and lay on a baking sheet lined with parchment paper or a baking mat.

Bake for 15 minutes or until the tops are golden brown.


Nutritional Information for 1 scone: 150 calories, 6.5g fat, 4g saturated fat, 55mg sodium, 17g carbohydrates, 0g fiber, 8g sugar, 3g protein

March 8, 2011

That’s What She Baked: Malt Chocolate Chip Cookies

These are the best cookies to come out of my kitchen. And there has not been one person who has tried it that has not loved it. And I know they weren’t just being nice! How do I know? Well…I don’t know, I guess they could be really good at acting…but whatever, they liked it!

They are not my cookie recipe though. They are none other than Pioneer Woman’s Malt Chocolate Chip Cookies. And I didn’t change one thing about it because I’m a firm believer in: don’t change what’s not broken!!!

And let me tell you, these cookies are most definitely not broken…

I love these cookies so much that they were the subject of conversation that I chose to bring up to Pioneer Woman when she was here a few weeks ago. We had a little bonding moment over them. And her tiramisu (go make this ASAP too!).

Love her! And her cookies.

The secret to these cookies is that instead of wet milk, you use malted milk. And that makes all the difference in the world.

I love the flavor of malted milk. It’s not overwhelming and if no one were to tell me that there’s malted milk in these cookies, I might not know it. But I would know that there is something unique about them and a wonderful milki-ness to them. Of course, this scenario has never happened so it’s all hypothetical what I would’ve thought, but lets just say that’s what would happen…

Not only are these cookies so ridiculously yummy, but they’re really easy too! PW does suggest sifting the dry ingredients, and honestly sifting is one of my favorite things to do!

I do have a traditional sifter. You know — one of those sifters with the crank on the side? But I enjoying sifting with this kind of sieve 100%┬ámore. It’s much more fuss-free and so much fun!

I usually use a cookie scooper to scoop out the dough onto the pan.

Now, don’t make the same mistake as me in the above photo. I forgot how much these cookies spread (which is what I adore about these cookies!) and this really should have been 2 columns of cookies instead of 3. I quickly learned after the first batch and switched it up to 2 columns.

And, if it were up to me, this cookie sheet would’ve gone into the oven straight like this, but since Jeff probably would’ve killed me for skipping the chocolate chips, I compromised by putting 4 on each one. The actual recipe says to fold 1 whole bag of chocolate chips into the batter!!! If you love chocolate (like Jeff) by all means, do that!

I really like this method though because there’s no chance the chocolate chips will end up at the bottom of the cookie and melting onto the sheet. And instead of a whole bag of chocolate chips, I probably used 1/4 a bag…if even that!

And just 10 minutes in the oven, and you’ll get the most perfect cookie:

They’re thin, chewy, and absolutely perfect even days later! If you want to make a definite crowd pleasing cookie, head over to The Pioneer Woman’s blog and make her cookies!

You won’t regret it. =)

Nutritional Information for 1 cookie: 140 calories, 6g fat, 4g saturated fat, 56mg sodium, 19g carbohydrates, 0g fiber, 12g sugar, 2g protein

P.S. that’s what she baked is a series for recipes that are completely followed to the T and I find no reason for changing! i have a whole slew of recipes that I’d love to try and when I make something for the first time, I usually like to follow the recipe as is. And if the recipe is perfect, I see no reason to tinker with it!