Pastries

Peaches and Cream Scones

May 10, 2019

These Peaches and Cream Scones are tender, light, sweet, and filled with fresh ripe peaches. The drizzle of vanilla glaze make them perfect.

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We went peach picking this past weekend. It was awesome!!

Well, it got off to a rough start since I stepped into a fire ants hill. I didn’t realize it and stood right there on it as I got Hunter in the carrier. Holy crap!!!!! OUCH!!!!!!!

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Guava and Cream Cheese Turnovers (Guava Pastelillos)

November 29, 2016

I don’t really know what to write about with today’s recipe. I just can’t form a real thought about what to write about.

So here is just a random list of things going on…

I put a gold safety pin decal on my car. It make me happy. (reason why, etsy store)

Autumn wanted a swing, so my dad hung up one from his balcony so Autumn can swing from it in the foyer. Grandparents can do crazy crap like that at their houses. ha!

We have purple Christmas lights up. They also make me happy.

I have been making egg sandwiches every day for breakfast. My version of an egg mcmuffin. I have been eating them for dinner too. The toaster and microwave are my friends. I have sorta given up on cooking real food.

But I do want to make a lasagna this weekend. Maybe.

They are going to start the drywall on our house this week. HELL YA!

These little Guava Pastelillo are addicting.

I wanted to make a fun treat for this week’s latest Taco Tuesday post.

I have a long list of things I want to make before the end of the year wraps things up on this series but I have been scattered. Like a kid in a candy shop. So many options! At the last minute I picked these delicious pillowy puffs.

I’m not sure if I’d call them a breakfast food since I could eat them 24/7.

I just love the combination of guava and cheese. It’s a traditional sweet and salty combo that just works so well together. I featured it last year in my Waffle Wednesday series as well when I made Guava and Chream Cheese Stuffed Puffle Waffles. Both are easy to make and both are so damn delicious.

Be sure to take a big bite and savor the sweetness of the guava paste and the subtle tartness from the cream cheese. They are fantastic with a cup of coffee. Just be sure to wipe away the crumbs so you are not caught sneaking another one while you are in the kitchen. ha!

Guava and Cream Cheese Turnovers (Guava Pastelillos)

Makes 16 puffs

Ingredients

1 package Puff Pastry sheets
8 ounces cream cheese, softened
1/2 Cup confectioners’ sugar
1 teaspoon vanilla extract
approx 6 oz. Guava Paste
1 egg beaten with 1 tbsp. water
2 Tablespoons sugar

Preheat oven to 400 degrees F.
Remove the puff pastry from the freezer to thaw according to package instructions.
Combine cream cheese, sugar and vanilla extract in a bowl. Mix well.
Slice the guava paste into 1/4″ thick slices that are approx 1″ x 1 1/2″ in size. You need 16 slices.
On a floured surface, roll out the puff pastry sheets so they are approx 12″ x 12″. Slice them in half in 1 direction and then in 4 in another, creating 8 pieces with each sheet.
Assemble the turn turnovers by placing a piece of guava paste on one half of the rectangle, while leaving a 1/2″ edge around the paste for sealing. Add a spoonful of the cream cheese mixture on top of the guava paste. Fold the other half of the puff pastry dough over and seal the 3 open edges with a fork. Repeat with the remaining turnovers. ( I suggest doing both sheets at the same time so you can evenly portion out the cream cheese mixture among the puffs)
Coat the top of the puffs with the egg wash mixture. Then sprinkle with sugar.
Arrange the puffs on a parchment paper-lined baking sheet. Bake for 16-18 minute or until golden brown and puffy.
Cool the turnovers on a rack for 10 to 15 minutes. Serve warm or at room temperature.

Churro Waffles with Dulce De Leche Whipped Cream

April 29, 2015

Churro Waffles with Dulce De Leche Whipped Cream – a mash up of a Mexican Style treat with a waffle topped with Mexican Style sweet dipping sauce

My Bachelorette Party is this upcoming weekend. Whoohoo!!!!

That just means that the wedding will be here before I know it!

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Chocolate Chunk Scones

February 25, 2014

I think the first time I had a scone was when I was in 5th grade. Well, I might have had them before then but I distinctly remember having them at this point and they seemed new to me. Anyway, I was in the TAG (Talented and Gifted) program at school. We were doing a production of Shakespeare’s Twelfth Night. I don’t remember which character I was but I do remember that I was NOT talented and gifted in the area of memorizing the play. Oh, I had such stage fright because of it!

Well, to connect things back to everyday life our teacher brought in scones, crumpets, clotted cream, jams, and teas for us to enjoy one day while we discussed and practiced the play. I was more interested in the treats than the play. What else is new?

Those scones were good but paled in comparison to these Chocolate chunk Scones. Well, those scones back in the day weren’t packed with chocolate hunks. My teacher was no fool… she was not going to bring in chocolate to a bunch of 5th graders. ha!

I mean, seriously… just look at these babies! They are studded with chunks of chocolate and drizzled with a luscious glaze. Sign me up!!

These scones take about 10 minutes to whip up and another 20 minutes to bake so you’re going to be enjoying these guys in no time at all. They are great warm and great cool so it wouldn’t be unheard of to have one for breakfast and another for lunch and another for a snack… oh, so that’s not normal. Well, excuse me!

Chocolate Chunk Scones

Makes 8 scones

Ingredients

For the scones:

9 ounces (or approximately 2 cups) all purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
4 tablespoons cold butter, cut into small chunks
5 ounces chocolate chunks
3/4 cup heavy cream
1 egg, beaten
1 teaspoon pure vanilla extract

For the glaze:

3/4 cup powdered sugar
1-2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract

Process

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter, and quickly rub the butter into the flour mixture with your fingers until the mixture resembles wet sand with a few small lumps of butter remaining. Add the chopped chocolate and toss to combine.
Meanwhile, whisk together the heavy cream, egg, and vanilla extract. Gradually add the wet ingredients to the mixing bowl, gently tossing with the flour and butter mixture. Add just enough of the wet ingredients to bring the dough together as you stir gently. You don’t want the dough to be too sticky.
Once the dough comes together, turn it out onto a lightly floured surface. Shape the dough into a large disc, and cut the disc into four equal parts. Then, shape each quarter of the dough into a disc and cut it into four wedges. Place the wedges on the prepared baking sheet.
Bake for 18-20 minutes, until the tops of the scones are slightly golden.
As the scones are cooling, whisk together the powdered sugar, heavy cream, and vanilla extract. Drizzle the glaze over cooled scones. Store in an air-tight container for up to 2 days.

Slightly adapted from My Kitchen Addiction

S’mores Cinnamon Rolls

August 23, 2012

It is Day 4 of S’mores Week! Are you sick of Amanda and I yet? Hope not! Just one more day of great s’mores recipes. hint hint… I have a cocktail for you tomorrow!

Anyway, I originally planned on making mini cheesecakes today but then at the very last minute decided to change my mind resulting in some late night and early morning baking. how early? well this dumb-dumb got up at 4.30a.m. I am crazy. obvi.

I’m so glad that I put in the extra effort to make these because they are incredible. I honestly would not eat them for breakfast but I think they are perfect for a fun, different kind of dessert. It would totally shock someone if you served this for dessert. A big rich cinnamon roll jam packed full of s’mores goodness. The marshmallows get toasty, the chocolate chips get melty, and the graham adds a fun different crunch to it all. Addicting!

You need to go over and check out Amanda’s S’mores Ice Cream recipe. The post is hilarious and totally relate-able. Plus, the recipe is drool worthy. That ice cream is trouble with a capital T!

S’mores Cinnamon Rolls

makes 12 rolls

Ingredients

Dough

1 cup warm milk (skim works)
1 packet dry active yeast
1/2 cup sugar
2 eggs
1/3 cup unsalted butter melted
4 cups bread flour, 1/2 cup reserved
1 teaspoon salt

Filling

1/4 cup sugar
1/4 cup of brown sugar
2 tablespoons cinnamon
1/3 cup unsalted butter, melted
4 cinnamon graham crackers, broken into small pieces
3/4 cup milk chocolate chips
1 1/2 cups mini marshmallows

Glaze

4 ounces marshmallow Fluff
1/4 cup milk

Process

To prepare the dough, sift together the flours and salt, set aside. Heat the milk per yeast instructions. Once the milk has reached the right temperature (between 100-110F) add the yeast and let proof per instructions. In a large bowl or using a stand mixer, beat 2 eggs. Mix in the sugar and melted butter into the eggs. Gently pour the milk into the bowl. In half cup intervals mix in the bread flour until 3 1/2 cups has been incorporated. With the remaining 1/2 cup, dust a clean smooth surface and coat your hands. Kneed the dough into a ball incorporating the remaining flour. Place into a greased bowl, cover, and let double in size (several hours).
While your dough is rising prepare the filing by combining the cinnamon and sugars together in a bowl and the marshmallows, chocolate chips, and graham cracker pieces. in another bowl.
Preheat oven to 350 and grease baking pans.
Roll out dough into a 16 by 21 inch rectangle. Spread the melted butter evenly over dough. First add the sugar mixture to the cover the dough, then add the s’mores mixture. Roll up dough jelly roll style and, cut in half, then cut each section into 6 pieces. Arrange evenly in pan
Bake for 22-25 minutes or until golden brown.
While rolls are baking combine the fluff and milk. Spread frosting over warm rolls before serving.

S’mores Week

Some Seriously Amazing Cinnamon Rolls

December 24, 2009

Two weekends ago I ventured into the territory of baking with yeast. I learned how working with yeast can be a pain in the ass but if it works you get great results. My first attempt was a miserable fail with a sticky, dense, dead ball of dough. I figured out my milk was at 112 and the was way too hot for my yeast so I tried again at 100 and SUCCESS!!!

I went through all this trouble because I saw these amazing Peppermint Bark Buns at Fake Ginger. I could have gone for the peppermint and chocolate filling but I am not a big fan of white chocolate so I decided to stick with a cinnamon roll and this would be a springboard into making the cinnamon rolls.

These cinnamon rolls were worth the trouble since they were an amazing treat for the weekend. Plus I felt like I conquered a big fear with using yeast. I made an orange frosting for them which was good- a nice complement to the cinnamon but standard milk based frosting is more my thing. I think eggnog would be fantastic!

Seriously Amazing Cinnamon Rolls

makes 12 rolls

Ingredients

Dough

1 cup warm milk (skim works)
2 eggs
1/3 cup unsalted butter melted
4 cups bread flour, 1/2 cup reserved
1 teaspoon salt
1/2 cup sugar
1 packet dry active yeast

Filling

1/2 cup sugar
1/4 cup of brown sugar
4 tablespoons cinnamon
4 tablespoons butter, softened

Glaze

4 ounces cream cheese, softened
1 cup powdered sugar
milk or orange juice until you have reached your desired frosting thickness

Process

To prepare the dough, start by heating the milk per yeast instructions (between 100-110F). Melt the butter, set aside. Beat eggs in a very large bowl, set aside. Once the milk has reached the right temperature add the yeast and let proof per instructions. Mix in the sugar and melted butter into the eggs. Gently mix in the milk/yeast to the wet ingredients. In half cup intervals mix in the bread flour until 4 cups has been incorporated. With the remaining 1/2 cup, dust a clean smooth surface and coat your hands. Kneed the dough into a ball incorporating the remaining flour. Place into a greased bowl, cover, with plastic wrap and let double in size (several hours).
While your dough is rising prepare the cinnamon sugar mixture by combining the sugars, cinnamon, and the softened butter. Set aside.
Preheat oven to 350 and grease baking pans.
Roll out dough into a 16 by 21 inch rectangle. Spread butter mixture evenly over dough. Roll up dough jelly roll style and divide into 12 rolls. Arrange evenly in pan(s), cover and let rise until doubled.*
Bake for 20 minutes or until golden brown.
While rolls are baking combine the cream cheese and sifted powered sugar. Add milk/oj to the cream cheese until it reached the desired consistency. Spread frosting over warm rolls before serving.

*I did not do this since I wanted them right then and they turned out fine. So this extra rise is up to you.