whole wheat chocolate chip buttermilk scones

3 C whole wheat flour
1/3 C brown sugar
2½ t baking powder
½ t baking soda
¾ t salt
1.5 sticks cold butter, cut into small cubes
1 C low-fat buttermilk
1 to 1 1/2 cups chocolate chips

Preheat oven to 425°F. Line a baking sheet with parchment.
Combine the flour + sugar + baking powder + baking soda + salt. Mix well.
Mix the flour and cold butter cubes with your hands until the mixture becomes crumbly. Do not overmix.
Pour in the buttermilk in parts, mixing the dough with your hands after each addition. Continue to pour in the buttermilk until the mixture becomes doughy and soft.
Add chocolate chips and combine one last time.
Flour the rolling pin and work surface and start working and kneading the dough.
Roll dough out to 1/2 thick. Cut in triangles or with biscuit cutter.
Place on baking sheet. Brush with heavy cream or egg wash {optional} {i skipped this}
Bake for about 12 mins or until the outside is golden and scones are firm to the touch.
Serve warm with buttah.

Yum.

sour cream sugar cookies

1 c sugar

1/4 c shortening
1/4 c butter
1 tsp vanilla
1 egg
1/2 c sour cream

2 2/3 c flour
1 tsp baking powder
1/2 tsp salt

1/2 tsp baking soda

cream shortening, butter and sugar -- 

add egg and vanilla

add in dry ingredients.

let sit in fridge for at least and hour.

roll to desired thickness.

bake at 425 for 6-8 min.

Carmel Frosting

2/3 Cube of Butter

1 Cup of Brown Sugar

1/3 Cup Evaporated Milk

3 to 3 1/2 Cups of Brown Sugar

Melt butter and brown sugar on the stove.

Add evaporated milk and stir.

Mix until hot, but do not burn.

Remove from heat and cool. Mix in powdered sugar.

Mexican Inspired Cupcakes

I came up with these 3 cupcakes (lime, mexican chocolate and tres leches) for our upcoming ward party. They are simple recipes so that I wouldn't scare off anyone. They all should be delicious though. The lime cupcake should look familiar to you Mer. I thought you lime pie would make for a fun frosting. Enjoy.

Lime Cupcakes (easy)

1 box white cake mix

2 limes

1 can sweetened condensed milk

1 container cool whip (normal size)

1. Mix cake as directed on box, add zest of limes. Bake as 24 cupcakes. Cool.

2. Mix together lime juice from limes and sweetened condensed milk. Fold in cool whip. Let chill until slightly firm and then pipe or spread over cupcakes. Refrigerate.

3. Garnish with lime zest if desired.

Mexican Chocolate Cupcakes (intermediate)

1 box chocolate cake mix

2 teaspoons cinnamon

1 teaspoon vanilla

2 cups semi-sweet or dark chocolate chips

2 cups heavy cream

1. Make cake as directed, add 1 teaspoon cinnamon and vanilla. Bake as 24 cupcakes.

2. Heat cream on stove until bubbles form at the edge. In a bowl mix together chocolate chips and cinnamon. Pour cream over chocolate. Let sit for 3 minutes and then whisk until smooth. Refrigerate until cool and then whip until it is frosting texture.

3. Frost cupcakes and garnish with sprinked cinnamon if desired.

Tres Leches Cupcakes (slightly difficult)

1 1/2 cup unsalted butter

2 cup sugar

6 eggs, separated

1 teaspoon vanilla extract

2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cup buttermilk

1 cup evaporated milk

1 cup sweetened condensed milk

1 cup coconut milk

2 cup lightly toasted coconut

1. Cream the butter and sugar until light and fluffy.

2. Add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla.

3. Add dry ingredients alternately with the buttermilk to the creamed mixture beginning and ending with the flour.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.

Fill liners ¾ full. Bake for 20 to 25 minutes at 350 degrees. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Poke several holes in the top of each of the warm cupcakes with a wooden skewer or toothpick. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Top with toasted coconut. Refrigerate for 2 hours or overnight.

Chicken Fajita Marinade

1/4 C Olive Oil

1 t Grated Lime Rind

2 1/2 T Fresh Lime Juice

2 T Worcestershire Sauce

1 1/2 t Ground Cumin

1 t Salt

1/2 t Dried Oregano

1/2 t Fresh Ground Pepper

2 Garlic Cloves, Minced

1 14 oz. Can Chicken Broth

apple caramel flip tart.

this sticky tart recipe is baked upside down with pastry on top, then flipped right side up before serving.

1 T butter

1/4 t ginger

1/4 t cinnamon

1/2 cup caramel or butterscotch sauce

3 to 4 large apples, peeled & wedged

2 to 3 t cornstarch

1/2 package frozen puff pastry, thawed

{or homemade pastry if you're feeling ambitious}

preheat oven to 400. over medium heat, melt butter in a 10 in non-stick oven-proof frying pan. add spices & stir until fragrant. Add caramel sauce & stir until bubbly. toss apples with cornstarch, then add caramel. stir and turn apples to evenly coat. gently simmer until apples soften & sauce is very thick, 8 - 10 minutes.

if apples are super juicy or caramel sauce is quite runny, use full amount of cornstarch to thicken.

roll pastry into a 12 in circle. arrange pastry over apples in frying pan. roll under overhanging pastry & tuck under between apples and pan. bake until pastry is puffy & golden, 25-30 minutes.remove & let stand 10 minutes. place large plate over frying pan & quickly flip over onto plate.

yum!

pie plate method: if you don't have an oven-safe frying pan, follow above directions to cook apple mixture, but transfer into generously buttered pie plate to bake.

Butter Snow Flake Cookies

2 1/4 C Flour

1/4 t Salt

1/4 t Cinnamon

1 C Butter

3 oz Cream Cheese (Softened)

1 C Sugar

1 Egg Yolk

1 t Vanilla

1 t Orange Zest

Stir together the flour, salt, and cinnamon.

In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk, and beat until light and fluffy. Stir in vanilla and orange zest.

Gradually stir in dry ingredients.

Drop by rounded tablespoonful on cookie sheet. Bake at 350 for 12 to 15 minutes.