Tuesday, August 15, 2017

Low Fat Strawberry Yogurt Scones


This week I'm sharing another recipe for scones.  Early in July, we had gone Strawberry Picking at Organics Family Farm.  We haven't gone for the last couple of years because their strawberry picking season was during Ramadan.  We were very excited to be able to go this year.  We brought home a lot of strawberries and I used some of them to make these Strawberry Scones.  One of our favourite things about Organics Family Farm is the wood fired pizza they serve at lunch time.

Thursday, August 3, 2017

One Bowl Banana Bread


Whenever bananas have gone past their edible stage, the best thing to do is to make banana bread!  I have a recipe for Banana Bread currently on my blog but it makes two loaves and has a lot of sugar and oil.  It is delicious but I wanted something that would make a smaller quantity and had less sugar and oil.   This One Bowl Banana Bread recipe I am sharing with you today is our new favourite banana bread.  I've also mixed in some white whole wheat flour to make it "healthier"!  My boys loved to toast a slice and then slather on the butter which probably defeats the idea of making the banana bread healthy....

Monday, July 10, 2017

Cream Tea Scones

Cream Tea Scones

Usually when I make the Easy Tiramisu Trifle I shared recently, I have some cream leftover.  My boys love scones, so I use the leftover cream to make these Cream Tea Scones.  These scones are very simple to make...no cutting in butter!  It is a one bowl recipe as well.  My boys like to have these for breakfast.  They would also go well with some jam and a cup of tea!

Cream Tea Scones

Adapted from King Arthur Flour

Makes 12 scones

3 cups unbleached all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 to 1/3 cup sugar (I used 1/4 cup)
1 tsp vanilla extract
1 1/3 to 1 1/2 cup table or whipping cream (I used 1 cup table cream and milk for the rest)
additional cream or milk for brushing on the scones
turbinado sugar or raw sugar for sprinkling

Preheat oven to 425 F.

Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, salt and sugar.

Sprinkle vanilla over dry ingredients.  While mixing, drizzle in cream (and milk if using) until a cohesive dough is formed.  There shouldn't be any dry flour at the bottom of the bowl and the dough shouldn't be overly sticky.

Lightly flour your cutting board and transfer the dough to it.  Divide into two pieces.

Press each piece of dough into a circle that is about 5 1/2" wide and 3/4" thick.

Brush each circle with cream or milk.  Sprinkle with the turbinado or raw sugar.

Transfer each circle to the prepared baking sheet.

Cut each into 6 wedges and gently pull apart leaving them in a circle.

Bake for 14-15 minutes or until they are starting to brown and have cooked all the way through.

Enjoy warm!

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Tuesday, June 20, 2017

Easy Tiramisu Trifle {#EidEats2017 & A Giveaway}


This post is sponsored by Tea India

We are in the last week of Ramadan and today is the day for Eid Eats!  I pray that everyone has had a wonderful Ramadan and I wish you an early Eid Mubarak from my family to yours.

Monday, June 12, 2017

Healthy Whole Wheat Butterscotch Carrot Muffins


Where has the time gone?  Ramadan is already half over!  I hope we are all doing our best to make the most of this blessed month.  With the end of Ramadan approaching it also mean Eid Eats is coming up.  I had told you all about Eid Eats in my post for Chicken Kheema.  Eid Eats is a virtual potluck where we all "bring" a dish we would serve on Eid.  I hope you will join in with us.  You can find all the details in this post.  The link up is on June 20, 2017. I hope that you can join us!

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