Peach cobbler scones

Culinary school.  I am not going to gush about it, because it was brutal for me. I pushed myself in ways I never knew I was capable, and I learned so much about myself (that part I am proud of)  And yes I would do it again if I had to go back, but I enjoy baking when I want to, and that is where I want to stay.  This is not a cautionary tale to sway people from it, because I made some awesome friends and learned so much that I never would have on my own.  And I wouldn’t have come up with this recipe for peach cobbler scones.  It was for a final, and I think they turned out amazing. I kept the fruit chunky because I like that look and taste of it, knowing that you are getting juicy bits in every bite.  Have a scone.  Or two 


Peach cobbler scones


2 cups AP flour

2 T sugar

1 T baking powder

1 tsp kosher salt

1 tsp cinnamon

½ stick cold butter grated (use cheese grater or microplane)

½ cup frozen peaches

1 egg yolk

1 cup half and half  (I add a splash of heavy whipping cream for fun)

¼ tsp vanilla or almond extract


Preheat oven to 450 (if your oven runs hot, stick to 425)


In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. Add butter to flour mixture, mixing until crumbly.

Add peaches to flour mixture, coating until mixed together

Beat egg, half and half and vanilla, add to flour mixture


On flour surface, roll out and cut into triangles with pizza cutter or knife (doesn’t have to be pretty, just delicious)


On a parchment or slipat lined baking sheet, bake until brown 12-14 minutes


Can be kept at room temp covered tightly for three days



My Valentine post

Sweet and nutty honey muffins


I am not sappy (except when it comes to my kid). I am a no nonsense, logical, practical person (when it comes to everyone else). My own mind and heart, that’s another story for another day.  So the best I could do to come up with a Valentine recipe was something sweet with a sweet word in the title. Nothing with sprinkles, chocolate, pink or red hearts.   Nothing against any of that stuff, because I love it, and go crazy for it at Target.  But this is a brunch muffin, a “hey I really like you so why don’t you have a muffin and watch bad tv with me” treat.  Or a “hey you are a great friend, have a muffin that is a bit sweet but super awesome” muffin.  Try it, see what you think, and don’t save the sweet love stuff just for the holiday, because we all like to hear it all year round.


1 cup all purpose flour

½ tsp cinnamon

pinch of ground cloves and nutmeg

12 T room temp unsalted butter

2 T honey (I used organic, any type will do)

Zest of 2 oranges

4 eggs, lightly beaten

1 ¼ cups chopped fine walnuts (or pecans)



3 T minced walnuts (I used my food processor)

½ tsp cinnamon

3 T honey

Juice of 2 oranges


Preheat oven to 375 degrees

Line 12 muffin tins with muffin/cupcake liners


Sift flour, spices into a bowl

Beat butter and sugar in the mixer until fluffy, add honey and orange zest (use less if you don’t like a lot of citrus flavor)

Add eggs, one at a time beating well after each one

Fold in flour mixture, stir in chopped nuts and spoon into liners


Bake for 20-25 minutes, or until a toothpick comes out clean


Make topping by mixing minced walnuts and cinnamon.  Heat honey and orange juice on stove under low heat until combined, about five minutes


Let muffins cool for about 20 minutes, then using a fork poke a hole into each one, adding a drizzle of the honey orange mixture.  Sprinkle walnut mixture on top, serving immediately or at room temp, kept up to four days



sweet nutty muffins

Homemade chicken pot pie with biscuit topping

Usually when I think of a pot pie I think of the frozen grocery store kind in the red box.  I am not a microwave meal kind of girl.  We didn’t grow up on it, so it’s hard for me to do much more than heat up my lunch/leftover pizza in it.  With this pot pie, you can use leftover rotisserie chicken, or slow cook some in the crockpot, with seasonings of your choice.  Top with two ingredient quick biscuits, and you have yourself a dinner that is sure to warm you up and taste great the next day in the office microwave.


3 sliced carrots warmed until tender (hot water on stove 5 minutes)

2 T butter

½ sweet onion, chopped

1 cup fresh or canned green beans chopped into bite-size pieces

3 T flour

1 tsp kosher salt

¼ tsp black pepper

1 ½ cups chicken broth (more if it seems too thick)

2 cups shredded chicken or rotisserie chicken (6 hours low in crockpot with poultry seasoning, chicken broth, salt and pepper)


Biscuit topping

1 cup self rising flour

½ cup heavy whipping cream



Preheat oven to 375


Melt butter in saucepan and add onions stirring until soft, about 2 minutes

Add carrots and green beans to onions, stirring for 2 additional minutes

Stir in flour, salt and pepper until thickened and smooth, about a minute

Add broth, cooking on medium high heat until simmering 8-10 minutes

Add chicken


Mix biscuit topping ingredients together, knead into dough and cut out biscuits


Place chicken mixture into ovenproof bowls, top with biscuit (add melted butter to tops if you want a golden brown color)

Cook for 30 minutes or until biscuits are brown


Serve warm or keep leftovers for up to a week



Cranberry almond granola


In my head I am one of those people who gets up early and makes a great breakfast, even before work.  Sadly the reality is I am not.  I grab a granola bar or a bagel and eat it at work.  In the 45 minutes or so before anyone gets there, that quiet calm before the storm.  As I was eating a granola bar, I thought how easy this is to make, have it as a bar or just as a handy snack.  So I made cranberry almond, because that is what I had in the house. Quick, easy, not too bad for you, and really great on the go.  So until I am a cool person who gets up early and makes an awesome breakfast, a baggie of this will do



Cranberry almond granola

1 stick unsalted butter

2 T light corn syrup

½ cup brown sugar

2 ¾ cups rolled oats

¾ cup sliced almonds (can use hazelnuts or any nut that can be easily sliced)

1 cup dried cranberries

6 T all purpose flour


Preheat oven to 350 degrees and line a greased 9×9 pan with parchment or foil (bottom only)

Heat butter, corn syrup, and brown sugar on stove over low heat until combined

Mix oats, almonds, cranberries and flour into a bowl, adding butter mixture, stirring until combined

Place in greased pan, smooth top and bake for 25 minutes or until firm/golden brown


Let cool to room temp and cut into squares or crumble for over yogurt, or as a handheld snack 


Chocolate sandwich cookies with milk chocolate filling


This week has been whoa.  A lot of weird things have happened, and being my birthday week, I tried to put it all in perspective.  Life can sucker punch you sometimes, and you just have to keep going, even when it’s hard and hurts.


What doesn’t hurt is having a good cookie around.  These cookies are amazing, the cookie itself isn’t too sweet, but definitely full of chocolate flavor.  The inside, now that is what I call a little piece of happiness.  Milk chocolate that is smooth, sweet, and just comforting enough to make the car repair bill sting a little less. 





Cookie dough

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp kosher salt    

2 sticks softened unsalted butter

3/4 cup sugar

1 large egg yolk

1 teaspoon pure vanilla extract

raw sugar for dusting


Whisk together flour, cocoa powder, baking powder, and salt.

Beat butter and sugar with an electric mixer until pale and fluffy, then add yolk and vanilla. At low speed, mix in flour mixture just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, about 2 hours


Preheat oven to 350 degrees


Roll dough out, using a biscuit cutter cut into circles and lay on a parchment or silpat lined baking sheet. Sprinkle some raw sugar on top of each cookie and bake for 15-20 minutes or until no longer shiny.  Let cool for 30 minutes or until room temperature



Milk chocolate filling


2/3 cup heavy cream

8 oz cooled/melted milk chocolate

4 T softened unsalted butter


Heat cream in a pan until simmering

Take cream off heat and let cool

Add cream to milk chocolate stirring until incorporated

Add butter and mix until smooth

Let stand until firm, about 15 minutes


Using a piping bag and tip (I used star tip) pipe filling onto one cookie and add another on top.  Can keep at room temperature for up to a week. 


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