Strawberry Scones

When people come to visit and spend the night, I LOVE making them breakfast. Back in July, my in-laws were staying with us for one night and I knew I wanted to make something new and something incorporating strawberries since we were in the lovely season of summer. I browsed through my saved recipes and nothing really jumped out to me. But then it occurred to me, what about scones?!

In my experience, scones are more or less a hit or miss. They are either sweet, moist, and flavorful, or crumbly and dry. I scoured the internet for some recipes and then with the help of my father in law, narrowed it down to what we thought might be a "winner" from And Then I Do The Dishes. And lucky for us, a winner it was. My mother in law rarely takes leftovers and she made sure to take a couple slices home for my sister-in-law Catie..though sometimes I wonder if they ever made it the 3 hr trip to MI ;o)

So why am I just posting the recipe now? Well that is due to my not remembering if the recipe I saved, was the recipe that we in fact decided on. This past week, I was craving strawberries despite the fact that I knew they would be expensive and not as flavorful as they are in the summer. I ate about half of them and then I got the urge to use the rest for breakfast...so Strawberry Scones, here we come!

I have to say, despite the fact that these strawberries were not as plump and juicy as the first...the scones still turned out delicious. Knowing that the strawberries this time around were not top notch, I made sure to sprinkle them with sugar and let them sit for a bit before folding them into the batter/dough. And as always, I don't keep buttermilk in our fridge so milk and vinegar combined makes an adequate substitute (1 Tbsp per cup of milk).

Strawberry Scones
from And Then I Do The Dishes

2 cups flour 

1/4 cup sugar 

3 tsp baking powder 

1 tsp salt 

1/2 cup butter 

1 cup fresh strawberries, diced
1/2 cup buttermilk
2 eggs
Coarse or granulated sugar, for sprinkling

• In a large bowl mix flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

 

• Add strawberries, and mix carefully to coat them in flour. 

• Add buttermilk, one egg and one egg yolk (reserve the white). Mix until blended, trying not to crush the berries. Drop dough onto a lightly floured surface and knead delicately, just until the dough comes together.

• With floured hands pat dough into a 1/2 inch thick circle. Transfer to a parchment paper lined baking sheet and with a sharp knife, score dough into 12 slices (as with a pie).

• Brush top with reserved egg white and sprinkle with sugar.
• Bake in preheated 425°F oven for about 20 minutes. Serve warm.

Hawaiian Chicken, Cooking Light

Early last year, one of Brad's aunts ordered me a subscription to Cooking Light magazine, knowing how much I enjoyed cooking. So far, every issue I have gotten, there is at least one recipe that has caught my eye and tempts me to stash it in my "To Cook" repertoire. Well lucky for the January 2011 issue, Hawaiian Chicken not only caught my eye but I also began to crave it and so of course, I had to make it right away.

Well due to my excitement, I forgot to take pictures. So the one picture that you get is directly from the Cooking Light website. Sorry about that! However, I am happy to repeat that the recipe did not disappoint! The chicken ended up being very flavorful and Brad noted that it was also quite moist/juicy...I don't remember the word he used exactly but you get the idea. Very good chicken and you would never know that it was "light".

A few notes; while reading the recipe I was confused about the directions in regards to the ingredient amounts and reserving marinade. How is it that you are supposed to pour the marinade over the chicken, reserving 1/4 cup when the amount of liquid in the marinade is only 1/4 cup itself? Well, somehow it ended up working where I had enough to pour over the chicken and still reserve the amount the recipe called for. Another note, I also chose to reduce the marinade to create a glaze for the chicken rather than attempting to "baste" it over the chicken as the recipe suggested. Not that I didn't think that it would work, or that my method would be better but rather that is just what I was craving :op. Oh yeah, and of course, I'm not a fan of ginger nor do we ever have it on hand so I omitted it. Either way, a great recipe and definitely a winner!

Cooking Light photo courtesy of John Autry; Styling: Cindy Barr

Hawaiian Chicken 

by Cooking Light

Total: 4 hours, 23 minutes
Yield: 4 servings (serving size: 1 breast half and 1/2 cup rice)

Ingredients

• 1/4  cup  pineapple juice
• 2  tablespoons  ketchup
• 2  tablespoons  lower-sodium soy sauce
• 1 1/2  teaspoons  minced peeled ginger
• 2  garlic cloves, minced
• 4  (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 3/4  teaspoon  salt, divided
• 1/4  teaspoon  black pepper
• 2  cups  hot cooked long-grain white rice
• 1/4  cup  chopped fresh cilantro

Preparation

1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.
3. Combine rice, 1/4 teaspoon salt, and cilantro.

Chewy Sugar Cookies

Because of my love for cooking and my love for America's Test Kitchen, I signed up with ATK to be one of their home "test cooks". Some of the recipes that I get sent to try don't sound all too appealing so I pass them up, but every once in a while I get something that I can't wait to try. Rewind to March of this year.

I received an email from ATK asking me (and I'm sure hundreds of others of course) to try out a new recipe for Sugar Cookies. Their goal was to create "A simple, traditional sugar cookie with a balanced flavor, crisp edges, chewy center, and an attractively crackled top." Lucky for me, we were going to be heading over to a friend's for dinner within the testing range so I decided to whip up a batch.

And they were a hit, time after time, whenever I made them, compliments to the recipe/taste always ensued. And it was confirmed that Cook's Illustrated achieved their goal 100%. So why is it that it is taking me so long to share the wealth with you? Part of being a "test cook" is to agree to not publish the recipe online, in forums, any other types of media, or pass it along to others until the recipe has been finalized and essentially deemed worthy to obtain the Cooks Illustrated/ATK name. Well this past November, that time came and they published the final product in Cooks Illustrated magazine.

Quick pic of the cookies as we were rushing out the door! I can't seem to find my pics from before....

I was happy to see that the version of the recipe that was sent to me was exactly the same as the published recipe sans the amount of oil being lessened slightly. I think this greatly helps the one problem that I had with the original recipe, dough that was way to sticky. The final recipe still achieves the crisp edge, chewy center, and crackled top that has become such a hit among our friends and family.

Okay, okay, enough babbling already!


Chewy Sugar Cookies
Cook's Illustrated Nov 2010

Makes 2 dozen cookies

The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

Ingredients

• 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 1/2 cups (10 1/2 ounces) sugar , plus 1/3 cup for rolling
• 2 ounces cream cheese , cut into 8 pieces
• 6 tablespoons (3/4 stick) unsalted butter , melted and still warm
• 1/3 cup vegetable oil
• 1 large egg
• 1 tablespoon milk
• 2 teaspoons vanilla extract

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.

2. Place 1½ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated.  

Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

3. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.

4. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Breadsticks, Pizza Hut Style

Growing up in Michigan, Pizza Hut was my favorite pizza place. Since moving away to the great city of Chicago, stuffed with their own legendary pizzerias, Pizza Huts are hard to come buy. Not to say that Chicago pizzeria's don't have their own great breadsticks but 1) we don't usually order breadsticks and 2) there is something nostalgic about Pizza Hut that warms my heart.

Our first three years here, we were a one income household while Brad was studying to get his Doctor of Physical Therapy. And since our one income household at the time didn't cater to ordering out, I decided to try my own hand at it. Now by the time I decided that I was going to attempt to make pizza hut type breadsticks, I had already tried and loved America's Test Kitchen's Personal Pepperoni Pizza. I wasn't willing to sacrifice yeast to discover yet another recipe that wasn't as good as ATK's so I decided to create the breadsticks from the dough and just focus on the seasonings, hoping that I would come with something close enough to Pizza Hut.

That's when I came across AllRecipes by ChefDee. Of course I didn't use as much Parmesean Cheese as the recipe calls for because, well, I just don't care for cheese all that much. And let me say, that though it's not a perfect match on all accounts, it's so close that it curbs my cravings and "dresses" up our pizza nights. Now I have been making these periodically for the past 3.5 years and have since changed my dipping sauce. At first, I was using the same sauce I would make for the Personal Pan Pizza but just this past year used the tomato sauce that I've used with our grilled pizzas. It's really up to you and your taste preference...or even whatever you have in your cupboard. :o)


Pizza Hut Style Breadsticks
(mash up recipe from America's Test Kitchen and All Recipe's ChefDee)

Dough

• 1/2 cup olive oil
• 3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
• 2 teaspoons sugar
• 2 1/3 cup all purpose flour, plus extra for counter
• 1 package instant yeast
• 1/2 teaspoon table salt

Topping

• 2 tablespoons dry parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon oregano
• olive oil

Directions
 1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat 9x9 pan with 3 tablespoons oil. (note: I have also divided the dough and prepared 2 9x9, the breadsticks just weren't as thick however if I remember correctly, using just one pan creates a slightly more dense breadstick so it's entirely up to you. If you do use two pans, coat both with 3 tablespoons each of oil).

2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

3. To shape and top the dough: Transfer dough to lightly floured counter, (note: this is where you can decide to make one pan or two; following is how to make two...) divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9x9 square and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

4. While dough rises, Combine topping ingredients and set aside

5. Remove plastic wrap from dough. Brush the dough with olive oil and sprinkle with topping. Bake until golden brown, approx 15 minutes(watch it though because this is an estimated time! I usually check on it after about 10 minutes and check it periodically going from there). Remove from oven; let rest in pans for 1 minute. Using spatula, transfer breadsticks to cutting board and cut each into strips. Serve with warmed sauce.

Possible Sauces:

Pizza Sauce
from AllRecipes

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon ground oregano
• 1 1/2 teaspoons dried minced garlic
• 1 teaspoon ground paprika
• 1/2 tablespoon basil (I used 1 Tbsp of fresh minced basil)
• 1/2 tsp sugar (I added a tsp more of sugar)
• 1.2 tsp onion powder
• 1 Tbsp Pizza Seasoning (optional)

DIRECTIONS 

In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika, basil, sugar, and onion powder.

California Pizza Kitchen Marinara Sauce

By Larry Flax and Rick Rosenfield

1 tablespoon olive oil

2 teaspoons minced garlic

2 large (1/2 pound) Roma tomatoes

1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano

1 teaspoon chopped fresh basil, or 1/2 teaspoon dried basil

1/2 teaspoon kosher salt

pinch of ground black pepper

1 tablespoon tomato paste

Directions

1. Heat the olive oil in a small nonstick frying pan over medium heat.  Do not allow it to smoke.  Add the garlic and cook, stirring constantly, until it just begins to turn light brown, 1 to 2 minutes.  Do not allow the garlic to burn, as it will make the sauce bitter.

2. Add the remaining sauce ingredients except the tomato paste, and stir well.  Reduce the heat and simmer the sauce until all the liquid evaporates, about 10 minutes.  Stir int he tomato paste and cook for an additional 2 minutes.  Remove from the heat and cool completely before using.  Store covered in the refrigerator for up to 1 week.

Variation: Spicy Marinara Sauce

Double the amount of garlic and add 1/4 teaspoon crushed red pepper flakes along with it.  roughly chop 2 fresh basil leaves and stir into the sauce after adding the tomato paste.