Sweet Cherry Vanilla Iced Scones


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These are so light and delicious! I used a Tahitian vanilla which naturally has a fruity cherry-like flavor to enhance the sweet fresh cherries. Perfect for breakfast or seriously, any time of the day!~Amy

Sweet Cherry Vanilla Iced Scones

Scones:

2 cups of flour
1 tbsp baking powder
1/3 cup sugar
1 1/2 tsp kosher salt
5 tbsp cold butter

1 cup frozen bing cherries, chopped
1 tbsp flour
1 tbsp confectioners sugar

1 cup whole milk or half and half
1 tsp Tahitian Vanilla

1 egg + 1 tsp half and half or milk, whisked together

Icing:

2 tbsp Vanilla barista syrup
1 tbsp butter, melted
1/4 tsp Tahition Vanilla
1/2 cup confectioners sugar

Preheat oven to 425

Line a baking sheet with parchment paper. Set aside.
Lightly flour an 8 inch round cake pan. Set aside.

Place 2 cups of flour, baking powder, sugar, and salt into food processor. Pulse to combine.
Add cold butter and pulse until crumbly.
Toss frozen cherries with 1 tbsp flour.
Pour flour mixture into a medium sized bowl. Fold in cherries. Stir vanilla into half and and half or milk. Add to flour mixture and stir lightly until combined. Turn dough out on to lightly floured surface and knead until it just comes together. Press into prepared cake round. Dough will be soft. Turn out onto board and using a knife or pastry scraper, cut into 8 wedges. Place on baking sheet and brush with egg wash.
Bake for 12-15 minutes or until golden brown.

For icing:

Whisk together confectioners sugar, syrup,vanilla and butter. Drizzle over warm scones.

Makes 8

Recipe by Amy Richardson

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Chocolate Lover’s Granola


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Chocolate granola! A great excuse to have chocolate for any meal! Made with full flavored Cocoa Rouge, artisan extracts, honey, sweet coconut and pecans, this is sure to become a breakfast favorite! ~Amy

Chocolate Lover’s Granola

8 cups old fashioned oats
1 1/2 cup shredded coconut
1 cup pecans

1/3 cup E. GUITTARD Cocoa Rouge, cocoa powder
1/4 cup oil
1 1/4 cups honey
1 tsp salt
1 tsp Nielsen Massey Bourbon Vanilla Extract
1 tsp Nielsen Massey Chocolate Extract

Heat oven to 225 degrees

Line a large baking pan with parchment sheet.

In a large mixing bowl, toss together oats, coconut, and pecans. Set aside.

In a small saucepan, whisk together cocoa and oil until smooth. Add the rest of the ingredients and cook over medium high heat until it heated thoroughly. Remove from heat and pour evenly over oat mixture. Stir well to coat evenly.

Spread mixture evenly onto prepared pan. Bake for 1 hour, stirring every 20 minutes. Cool.

Makes 8-10 cups

Recipe by Amy Richardson

Japanese Pears with Fresh Ginger Caramel Sauce


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Fresh ginger makes this caramel sauce a delightful compliment to any fruit, but is especially good with Japanese pears. A truly Zen experience! ~Amy

Japanese Pears with Fresh Ginger Caramel Sauce

4 Japanese Pears, cored and sliced

Caramel sauce:

1/2 cup butter
1 cup brown sugar
1 cup sour cream
1 small fresh ginger root, peeled and minced, about 1/4 cup

In a medium sized sauce pan, melt butter. Add brown sugar and whisk until bubbly and mixture comes together. Remove from heat and whisk in sour cream. Stir in fresh ginger to taste.

Makes 1 1/2- 2 cups

Recipe by Amy Richardson

Grilled White Chocolate Peanut Butter, Sweet Berry Cream Cheese, and Fresh Blackberry Preserves Sandwich


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My sister Emily, introduced me to this amazing newly reproduced retro kitchen gadget, the Toas-Tite, that is taking the cooking world by storm. It was invented back in 1919, but gained wide popularity in the late 40’s 50’s and 60’s. With a nickname of flying saucer sandwiches, how could it not be fun to eat! Here are some original recipes to get you started! This one is my favorite! ~Amy

Grilled White Chocolate Peanut Butter, Sweet Berry Cream Cheese, and Fresh Blackberry Preserves Sandwich

White Chocolate Wonderful Peanut Butter by Peanut Butter & Co
Berry Philadelphia Whipped Cream Cheese,
Blackberry Preserves, freezer jam
8 slices country white bread
Butter

Heat grill pan to medium heat. Butter one side of bread, place butter side down on grill or Toas-Titie. Spread with a lay of peanut butter topped with blackberry preserves. Spread a thin layer of cream cheese on another slice of bread. Place bread on top of sandwich, cream cheese side down. Butter top piece. Repeat.
Cook sandwiches on both sides until golden brown. Serve immediately.

Makes 4 servings

Recipe by Amy Richardson

Product info:
Toas-Tite Sandwich Maker

Available at:
Sur La Table
Amazon
Toastite.biz

Prices range $19.99-$29.99

Shaved Green Apple, Brie and Sweet Raspberry Honey Dijon Grilled Cheese


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A number of years ago, I was introduced to this delightful flavor combination at a tiny sandwich shop in New York City. Fresh and simple, with a little city sophistication! ~Amy

Shaved Green Apple, Brie and Sweet Raspberry Honey Dijon Grilled Cheese

1 Granny Smith apple, shaved or sliced thin
5-7 oz Brie cheese, sliced thin
Raspberry Honey Mustard, or honey dijon
4 brioche rolls, halved or 8 slices country white bread
Butter

Heat grill pan to medium heat. Butter one side of bread, place butter side down on grill or Toas-Titie. Top with apple slices and cheese. Spread a thin layer of mustard on another slice. Place bread on top of sandwich, mustard side down. Butter top piece. Repeat.
Cook sandwiches on both sides until golden brown. Serve immediately.

Makes 4 servings

Recipe by Amy Richardson

Ambrosia Apple, Manchego, and Raspberry Peach Champagne Grilled Cheese


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I fell in love with this flavor combination! The rich brioche rolls, combined with tart sweet apples, the subtly of Manchego cheese, and enveloped with elegant preserves. A very ladylike grilled cheese! ~Amy

Ambrosia Apple, Manchego, and Raspberry Peach Champagne Grilled Cheese

4 Brioche rolls, halved or country white bread sliced
1- 2 small ambrosia apples, thinly sliced
Manchego cheese, grated
Stonewall Raspberry Peach Champagne Preserves, or other preferred preserves
Butter

Heat grill pan to medium heat. If using sliced bread, butter one side of bread and place butter side down on grill or Toas-Titie. Place a small amount of cheese and sliced apples onto bread. Spread a desired amount of preserves on another slice of bread. Place bread preserve side down and butter on top piece. Repeat.
Cook sandwiches on both sides until golden brown.

Makes 4 servings

Recipe by Amy Richardson

Monte Cristo Grilled Toas-Tite Sandwich with Fresh Raspberry Preserves


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The Monte Cristo Sandwich brings back great memories of eating at Disneyland’s Blue Bayou! This is a super easy and full flavored version for cooks of all ages! ~Amy

Monte Cristo Grilled Toas-Tite Sandwich

8-10 Brioche rolls, halved or country white bread sliced
1/4 pound shaved, honey maple ham
1/4 pound shaved, smoked turkey
Jarlsberg cheese, grated
Strawberry or raspberry preserves, or freezer jam
Butter
Powdered sugar

Heat grill pan to medium heat. If using sliced bread, butter one side of bread and place butter side down on grill or Toas-Titie. Place a small amount of ham, turkey and cheese onto bread. Place additional slice of bread on top of the sandwich. Butter top piece. Repeat.
Cook sandwiches on both sides until golden brown. Dust with powdered sugar and serve hot with strawberry preserves.

Makes 4-5 servings

Recipe by Amy Richardson