Scone Nibbles

We loved these treats! The recipe is from King Arthur Baking Company (great recipes). They're nummy with your favorite hot drink. I had it with peppermint tea once and hot chocolate once. Both wonderful.

I didn't cut them the final time after they baked and cooled, so they were a little bigger than a nibble, but still pretty small. I'll cut them the extra time next time cuz I love mini and cute treats.

I used about 1 cup of mini chocolate chips in mine. Next time I'll try them with orange extract instead of vanilla and add orange zest to the dough and glaze. 

Scone Nibbles

2 3/4 c. flour
1/3 c. sugar
3/4 t. salt
1 T. baking powder
8 T. butter, cold, cut in pats
1 - 2 c. mini chocolate chips, or finely chopped semisweet or bittersweet chocolate
2 lg. eggs
2 t. vanilla extract or flavoring of your choice
1/2 - 2/3 c. half & half or milk
 
Glaze
3 1/2 c. powdered sugar
7 T. water, enough to make a thin glaze

1 t. vanilla, optional

In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.
 
Stir in the chips or finely chopped chocolate.
 
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry and doesn't come together.
 
Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.
 
Cut the square into 2" squares; there will be a total of 16 small squares. Now, cut each square in half diagonally with a pizza cutter, to make 32 small triangles.
 
Transfer the scones to a parchment-lined or well-greased baking sheet. They should all fit onto an 18" x 13" half-sheet pan since they can be set fairly close together. 
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°.

Bake the scones for 19 to 20 minutes, or until golden brown. Remove the pan from the oven, and allow the scones to cool on the pan. Once cool, cut each scone in half once again, to make a total of 64 tiny triangles. 

Make the glaze by stirring together the sugar, water, and vanilla, sifting the sugar first if lumpy. 

Coat each scone with glaze either by dipping each in the glaze or by brushing glaze on with a pastry brush. Allow the glaze to set before serving the scones.

 

Slow Cooker Mediterranean Chicken

I'm always looking for quick recipes that make a delicious dish that doesn't look quick. This slow cooker dish is definitely that. I saw it at Creme de la Crumb and just made it for the first time. It's flavorful and pretty.

I cut some of the red peppers into hearts, although they didn't look as much like hearts after they cooked. I served it with vegetables and a rice and couscous side. 

Slow Cooker Mediterranean Chicken

4 medium-large boneless skinless chicken breasts 
Salt and pepper to taste
3-4 t. Italian seasoning
Juice of 1 medium lemon (about 2 T.)

1 medium onion, chopped
1 c. Kalamata olives
1 c. roughly chopped roasted red peppers

2 T. capers
Fresh thyme, oregano, or basil for garnish, optional
 
Season chicken with salt, pepper, and Italian seasoning to taste. Cook in a large skillet over medium-high heat 1-2 minutes on each side just until browned. Transfer to greased slow cooker.

Add onions, olives, red peppers, and 1 tablespoon capers to slow cooker around chicken, not on top. Whisk together remaining Italian seasoning, lemon juice, and garlic. Pour over chicken.

Cover and cook on low for 4 hours or on high for 2 hours. Add remaining capers and cover. Cook for 15 more minutes. Garnish with fresh herbs if using and serve.

Strawberry Lemon Bars

Pretty and sweet and lemony, soft and cakey. It's a great dessert for anytime, but the pink glaze and red strawberries make these perfect for Valentine's Day. 

I saw this recipe at The View from Great Island. The glaze is colored pink by strawberries. Mine wasn't as pink, but still moist and delicious.

Strawberry Lemon Bars

1 c, unsalted butter, at room temperature

3/4 c. granulated sugar

1 large egg

1/4 c. fresh squeezed lemon juice

2 1/4 c. flour

1/2 t. baking powder

1/2 t. salt

1 c. diced fresh strawberries

Glaze

1 c. powdered sugar, sifted

1 T. strawberry puree (About 2 lg. strawberries, instructions below)

1 T. lemon juice 

Zest from 1 lemon

Preheat the oven to 350°.

Line a 9-inch square baking pan with parchment paper and leave edges hanging over edge.

Cream the butter and sugar until fluffy. Beat in the egg.

When the egg is fully incorporated, beat in the lemon juice.

Mix together the flour, baking powder, and salt, and add to the wet ingredients, mixing until just incorporated.

Gently fold in the diced strawberries. Spread the mixture into pan and spread out as evenly as possible. The dough will be thick.

Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake or they will dry out. Let cool on a rack.

Glaze: Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 tablespoon of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.

Spread the glaze over the cooled blondies. Top glaze with zest while still wet.

Cheeseburger Bombs

I saw a recipe similar to this and thought it looked easy, but I didn't save it. This is what I remember the recipe basically being, so threw it together. It's a great game-day snack or fun for any time. 

I'll switch it up sometimes and add Swiss cheese and mushrooms one day and then pineapple and teriyaki sauce the next time I make it. 

My favorite burger topping is Winger's Amazing sauce, so I cut mine open and poured it in the middle. You can dip these in ketchup or barbecue sauce or whatever you like.  

Cheeseburger Bombs

1 lb. ground beef

1/4 c. onions, chopped

2 garlic cloves, minced

Salt & Pepper to taste

Bacon to taste 

8 slices Colby-Jack cheese, each cut into 4 pieces

1 (13.8-oz) refrigerated classic pizza crust

1 egg

1 T. water

Sesame seeds

Preheat oven to 400°. Place parchment paper on a cookie sheet.

Mix ground beef, onions, garlic, salt, and pepper. Make into 8 patties (2 ounces each). Brown patties in skillet. 

Unroll pizza crust and cut into 8 even pieces by cutting in half length-wise and then down the center vertically. Then make two more vertical cuts to make even pieces.

Take one piece of dough and carefully stretch out a little. Place two pieces of cheese on center of that dough. Top with bacon, one hamburger patty, and two pieces of cheese. Fold up sides of dough to completely cover everything. Place on prepared cookie sheet. Repeat with each patty.

Mix egg and water together in small bowl. Brush egg wash on top of each bomb. Sprinkle with sesame seeds. Bake in oven for around 10 minutes until browned.