Gingerbread Scones

Gingerbread Scones

One of my favorite cookbooks is the Art & Soul of Baking by Cindy Mushet and Sur la Table (find it on Amazon or your library) and they have a great basic scone recipes with lots of variations. I saw that Tracey's Culinary Adventures made the Gingerbread Scones and topped it with a maple glaze. Sign me up!

It's really easy to make. I used a food processor, but you can totally do this by hand too. See the little bits of butter? That's really necessary for good scones. If I remember all the stuff I learned in my baking class...when the dough hits the oven, water contained in the butter steams up and causes the flakey goodness of scones and yummy stuff like pies and croissants.

I made the scone dough the night before my work meeting. I cut them into squares and placed them onto a baking tray, covered with plastic wrap and then popped in the freezer.

In the morning, I pulled them out of the freezer and placed on the countertop. I preheated the oven and then popped them into the oven. If you are going to glaze them, be sure to give yourself time to let them cool off before glazing them.

I followed Tracey's lead and topped the scones with a maple syrup and powdered sugar glaze.

These were enjoyed at the meeting. It's a lovely taste of the holidays.
Gingerbread Scones. Make them today!

Gingerbread Scones
Adapted from The Art & Soul of Baking by Cindy Mushet

Scones:
2 cups (10 oz) all-purpose flour
1/3 cup (2 1/2 oz) packed light brown sugar
2 1/2 teaspoons ground ginger
1 3/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1/2 cup plus 2 tablespoons (5 oz) cold buttermilk
2 tablespoons molasses

1 egg, lightly beaten (for egg wash)

Glaze:
3 tablespoons maple syrup
1/2 cup confectioner's sugar

Preheat oven to 425 F. Line a baking sheet with parchment paper or Silpat.

Place flour, brown sugar, ginger, baking powder, cinnamon, cloves, baking soda, and salt to the bowl of a food processor. Pulse a few times to combine the ingredients. Scatter the butter pieces on top of the flour and pulse 5 times until the butter pieces are the size of peas. Whisk the buttermilk and molasses together in a measuring cup. Pour into the food processor (all at once) and pulse until the dough comes together (it took me about 20 pulses, but don't overmix the batter).

On a lightly floured work surface, turn the dough out. Quickly, but gently, bring the dough together into a square that is 1" thick. Of course, you can also shape into rounds to make triangle scones. Use a sharp knife to cut the scones. Transfer to a baking sheet.

At this point, you can freeze the scones and bake at a later time. When you bake them, allow them to sit on the counter while the oven is preheating.

Brush the tops of the scones with the lightly beaten egg wash. Bake for about 15-17 minutes, or until they are golden brown and firm to the touch. Move onto a cooling rack and allow scones to cool completely before glazing.

Glaze: Whisk the maple syrup and powdered sugar in a small bowl until combined. If you need to, add more maple syrup or milk to thin. Drizzle over the scones. Let icing set for a few minutes before serving. Enjoy!

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Pumpkin and Ginger Scones - New York Times Recipes for Health

Pumpkin and Ginger Scones

New York Times Recipes for Health

Howdy! It's definitely pumpkin season. And what goes best with pumpkin? Of course, my favorite flavor: Ginger!

This is an easy recipe from the New York Times. And get this - it's a RECIPES FOR HEALTH! Whoo hoo. Using whole-wheat flour, buttermilk and only a 1/2 stick of butter (I've made scones with a stick of butter and a cup of cream), these are lower in fat. The pumpkin puree is great for adding flavor with no fat. Each scone is only 143 calories & 4 grams of fat.

You can make them in a food processor or by hand. I made them before work one day - they baked while I took a quick shower.

The recipe calls for candied ginger. Sometimes, that is a term used interchangeably with crystallized ginger, so I'm not sure if this is what the author wanted. I've seen candied ginger that was poached in syrup and not as dry as the crystallized ginger with a coarse sugar. Anyway, I used crystallized ginger and it was great.

The recipe yields 12 scones. I made two small rounds and cut each into 6 scones. Um, there are 11 on this tray because I had to eat one for quality control purposes. :)

My friend Agnes made a cute Halloween pillowcase...perfect to bring along trick or treating! Thanks Agnes! What are you going to be for Halloween?

Healthier whole wheat pumpkin scones. Go for it!

Recipe: Pumpkin & Ginger Scones
Recipe adapted from New York Times Pumpkin and Ginger Scone by Martha Rose Shulman, Nov 22, 2010

3/4 cup whole-wheat flour (I used Trader Joe's)
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup pumpkin purée
1/4 cup buttermilk
2 tablespoons maple syrup
1/2 cup chopped candied ginger (I used Trader Joe's Crystallized Ginger)

1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
2. Whisk together the flours, salt, ginger, baking powder and baking soda in a large bowl.
3. I made my scones by hand and used my fingers to cut the butter into the flour - until it resembled very coarse cornmeal. You can also pulse the butter and flour mixture in a food processor several times until it's the consistency of coarse cornmeal
4. Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl. If making these by hand, add liquid mixture and crystallized ginger to the flour & butter mixture. Stir with a wooden spoon or fork until it barely comes together - don't overmix. If making these in a food processor, add liquid & crystallized ginger to the bowl and pulse just until the dough comes together.
5. Scrape dough and all the little flour bits onto a lightly floured surface, and gently shape into a rectangle or round about 3/4 inch thick. Cut into shapes. I made two equal rounds and cut into 6 pieces each. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned bottom and top. Cool on a rack. Enjoy!

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Cream Scones with Milk Chocolate Toffee Bits

Cream Scones with Milk Chocolate Toffee Bits

You know when someone starts using email for the first time and writes everything in ALL CAPS, and you have to politely tell them that is the equivalent of screaming at their grandchild? (Happens all the time in the library)

Well, let me just tell you... MAKE THESE SCONES.

These are fantastic. The scone is a great base for all sorts of goodies. Currants, mini chocolate chips, or, in my case, milk chocolate toffee bits. The scone is tender, light and a perfect treat.

I really love you Heath Milk Chocolate Toffee Bits. Seriously love you.

You can pretty much make these scones in your sleep. That's why I love scones. I throw them together, pop them in the oven, jump in the shower and am rewarded with piping hot deliciousness before 6 am. Win.

I make my scones square because it is easier to shape and cut (and they look better when you are making small scones). You can also form them into a circle and cut into wedges - another very pretty thing. I hardly ever cut them with cookie cutter rounds because then you need to gather up the scraps and shape them again (too much effort and the scrap-made ones are always a bit lesser than the first round scones).

Anyway, however you shape them, make them. By the way, I also brushed some cream on top and topped with raw sugar.

I usually make my scones all by hand (with a pastry cutter), but I used a food processor to cut in the butter...and man, does it make it fast and easy!

My co-worker IM'd me:  Hi Mary. I bet you could sell those scones for $100 dollars a piece. They are that delicious.

Cream Scones with Milk Chocolate Toffee Bits

Adapted from Smitten Kitchen (Dream Cream Scones) who adapted from America's Test Kitchen Cookbook (they used dried cranberries and currants in their recipe)

2 cups (10 ounces) unbleached all-purpose flour
1 Tablespoon baking powder
3 Tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup Heath Milk Chocolate Toffee Bits
1 cup heavy cream (I use Trader Joe's heavy cream - it's not ultra-pasteurized)

1 or 2 Tablespoons of cream
Raw sugar or sanding sugar

Directions:
1. Preheat oven to 425°F.
2. You can cut the butter into the flour by hand or in a food processor. By Hand: Place flour, baking powder, sugar and salt in a large bowl and whisk together to blend. Food Processor: Place flour, baking powder, sugar and salt into food processor (steel blade) and pulse a few times to combine the ingredients.
3. By Hand: Cut the cold butter into the flour mixture with a pastry blender, your fingers or knives until you have small pieces of butter in the mix. Food Processor: Place butter on top of flour mixture in food processor, and pulse in one second intervals, about 10 times until the butter is cut into small bits. Don't overpulse...you want texture. Transfer to a large bowl.
4. Stir in the the toffee bits into the flour mixture.
5. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. It won't all come together and that's okay...you will knead it for a bit in a second.
5. Transfer dough to lightly floured countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
6. Form dough into a square about 3/4 inch thick and cut into 16 or 25 scones. Or you can form into a round and cut into wedges.
7. With a pastry brush, brush each scone with some heavy cream and sprinkle with sugar in the raw or sanding sugar.
8. Place scones onto a baking sheet lined with parchment (for easier clean up, but if you don't have parchment, it can be ungreased) and bake in the oven until the bottoms are golden and the tops light brown, about 12-15 minutes, depending on size of the scones and your oven. Remove from oven and cool on rack.
9. Best eaten the day (or morning) they are made.

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Cara Cara Orange & Ginger Scones - Mark Bittman Recipe

Cara Cara Orange & Ginger Scone

The Cara Cara Oranges from the last post? I used one to make these scones - adapted from the Mark Bittman's Scone recipe.

Mark Bittman's basic scone recipe allows for a lot of add-ins and combinations. I had some delicious Cara Cara Oranges, and I think crystallized ginger should be included in Every Single Baked Good on the planet.

These scones aren't very sweet and more like biscuits. In fact, everyone thought they were biscuits when I brought them into the library. I brought strawberry jam - they are good with or without. Mark Bittman calls these Classic Scones and suggests cream and/or jam. These are not Starbuck's-like scones.

My cousin got a bonsai tree for the holiday. It came in the mail and it was from Costco! Who knew Costco sold hot dogs, pizza, crazy amounts of toilet paper...and ships bonsai trees.

When I want items to get golden brown, here is what I usually do: I bake the cookie or scone at the recommended temperature. I set the time for one or two minutes less than the recommended time. Then, I switch the oven from regular heat to convection oven for the last one to two minutes. Convection oven is awesome at blowing air in the oven and browning the scone. I haven't gotten a handle on adjusting recipes to convection only baking...if I do it 100% convection, sometimes they bake to quickly even if I lower the temp by 25 degrees.

I brought the scones to a meeting last week. Along with some New York Times Chocolate Chip cookies (2 dozen...minus one I HAD to eat for quality control purposes). There were six people at the meeting. We ate most of it. :)

Cara Cara Orange & Ginger Scones
Adapted from: Scones, How to Cook Everything by Mark Bittman (page 845-846)

2 cups all-purpose or cake flour, more as needed
1 scant teaspoon salt
4 teaspoons (1 T + 1 t) baking powder
2 tablespoons sugar
5 tablespoons cold butter, cut into pieces
2 eggs
3/4 cup heavy cream
1/2 cup crystallized ginger, cut into small pieces
Zest of one orange
Egg wash or cream: 1 egg or heavy cream

1. Heat the oven to 450 degrees. Mix the flour, salt, baking powder and sugar together in a bowl. Add the butter and use a pastry cutter or your fingertips to cut butter into flour until it has a sandy or cornmeal texture. You can also pulse in a food processor. Then add the ginger and zest to the dry mixture.
2. Beat 2 eggs together with the cream.
3. Quickly mix the liquid and dry mixture. Don't overmix. Turn dough onto lightly floured surface and knead just a couple times to pull the dough together.
4. Press dough about 3/4 inch thick and then cut out circles or cut into squares. I made about 18 smaller circles.
5. Brush the top of each scone with cream or an egg wash and sprinkle with sugar (I used sanding sugar but you can also use granulated sugar).
6.  Bake for 9 to 11 minutes, or until the scones are golden brown.
7. Serve with jam, clotted cream, or other delights.

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Harvest Pumpkin Scones

Harvest Pumpkin Scones

Scones + Pumpkin = I'm so there.

Not much to say here. Um, just break out the canned pumpkin and make these! Harvest Pumpkin Scones from the King Arthur Flour website.

I'm NOT saying they are low-fat or anything, but compared to regular scone recipes made of butter and cream, these have slightly less of the bad stuff. One stick of butter, a couple eggs and the pumpkin (a vegetable!! ;) are the main ingredients.

You choose your add-ins: chocolate chips, crystallized ginger, or cinnamon chips. I threw in about 3/4 cup of mini semi-sweet chocolate chips.

I made 16 smaller scones (recipe yield is 12). I topped mine with my favorite Trader Joe's Cinnamon Sugar grinder, and some sanding sugar.

Click here for the recipe on the King's Arthur Flour website! These would be great for a holiday brunch.

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Mini Thumbprint Jam Scones - Savory Sweet Life recipe

Mini Thumbprint Jam Scones

I'm going to see the Book of Mormon tonight! I'm sooo excited. It's touring in Los Angeles for a short time, and my friend and I were able to get some tickets. We'll be in the last row...but we'll be there! (This bit of news has nothing to do with these scones...but I'm so excited that I just wanted to tell you. ;)

These scones are from the pages of Alice Currah's Savory Sweet Life cookbook. Oh my! These scones are really soft and lovely. I love this scone and can't wait to try adding other delights like mini chocolate chips, zest or ginger.

These scones are from Alice Currah's Savory Sweet Life cookbook. Do you have it? It is beautifully photographed, and you can actually see yourself making many of the recipes! They look tasty, and yet not complicated. You can always find inspiration on her blog, Savory Sweet Life.

I made the full recipe, but froze half the dough. It's always nice to have some scones ready to bake off when you have a visitor. I made square scones instead of triangles.

These scones are topped with Shannon's homemade Nectarine Jam and Ha's Farm's Strawberry Jam. My friend Shannon makes some lovely jams (blue ribbon winners!), and hosted Gwendolyn and me in making raspberry jam (that post is quite delayed and I'll try to get that up soon).

For these scones, make sure your jam is on the thick side. At first, I made these with the raspberry jam. Um, they came out looking very interesting...the color from the jam bleed out around the circular indentation and left a ring around the jam. Well, because of the color and shape, the scones look like they might need a mammogram when they hit 40 years old. See what I mean?! You might be able to save it with the glaze, but just hear me when I say to use a thick jam.

You don't need to set out jam with these scones...it's built in! 

Mini Thumbprint Jam Scones
Adapted from Savory Sweet Life by Alice Currah

2 1/2 cups (350 grams) all-purpose flour (I used King Arthur's unbleached)
1/3 cup (65 grams) sugar
6 Tablespoons (3/4 stick) butter, cold
1 Tablespoon baking powder
1/2 teaspoon salt (I used kosher)
1 cup heavy cream
1 egg
2 teaspoon vanilla extract
1/2 cup (or so) jam (I used Shannon's homemade nectarine jam and Ha's Farm Strawberry jam)

Glaze:
1/4 cup milk (I used almond milk)
1 cup powdered sugar, sifted
1 teaspoon almond extract (I didn't have any almond extract in the house (or it was missing!) so I used vanilla extract)

1. Preheat oven to 400 degrees.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt.
3. Cut butter into cubes and scatter over dry ingredients. Using a pastry cutter, your fingers or two knives, quickly cut the butter into the flour mixture, until a coarse meal forms. You should see pea-size pieces of butter - don't overmix. Of course, you can do this in a food processor.
4. With a fork, mix together the heavy cream, egg and vanilla. Pour over the dry mixture and blend together until the dough comes together. Again, don't overmix.
5. If you wish to make mini triangles, divide dough into 4 balls and, on a floured surface, flatten into discs. Cut each disc into 4 wedges. I made square scones so I just made a square and cut them into 16 squares.
6. Place scones on a parchment paper-lined pan and made an indention in each scone. Spoon jam into each indention.
7. Bake for 15 minutes, or until the bottoms are golden. Remove and transfer scones to rack to cool before glazing.
8. Whisk together the milk, powdered sugar and extract until free of lumps. Using a spoon or fork, drizzle glaze over scones. Enjoy!

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Chocolate Chip Toffee Scones

Chocolate Chip Toffee Scones

I love scones! Soooo easy to make. I often make them in the morning and take a shower while they are in the oven!

Um, these were really good and very sweet (much sweeter than a regular scone). The topping of Heath Toffee Bits melts a bit so it can be a little sticky...but not in the gross 10-napkin sticky, but the "oh, I guess I just need to lick my fingers a bit after eating a yummy scone" kind of sticky.

And, before you ask, that beautiful cake stand is by Whitney Smith of Oakland, CA. Isn't it stunning? My friend Sumi got me the cupcake stand (see here) and my co-workers gave me the cake stand! I treasure them immensely.

This scone has both mini chocolate chips and Heath English Toffee Bits. I don't use the Toffee Bits enough...need to incorporate them into more foods in the future.

I almost always make square scones...because I'm lazy! I'm too lazy to pull out a circle cutter and cut rounds, then re-roll the remaining dough. With square scones, you can use a bench scraper to make the cuts and be done with it all! Easy peasy!

You mix all the chocolate chips and some of the toffee bits into the dough. After cutting the squares, additional toffee bits are pressed into the dough.

It is easy to make and freeze these scones too. The cookbook says you can wrap the unbaked scones in plastic wrap and place in the refrigerator for up to 24 hours as well. You should enjoy them the day they are made...not a problem in my library! :)

Recipe:
Chocolate Toffee Scones
From the Art & Soul of Baking (page 154)
Find it on Amazon or in your library

2 cups (10 ounces) unbleached all-purpose flour
1/4 cup (1 3/4 ounces) sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (3½ ounces) mini chocolate chips
1/2 cup (2½ ounces) plus 1/3 cup (1¾ ounces) toffee baking bits
2 large eggs
2 tablespoons (1 ounce) milk
1 tablespoon pure vanilla extract

1. Preheat the oven to 400°F. Line the baking sheet with parchment paper.
2. Place the flour, sugar, baking powder, and salt in a bowl. (The book has instructions for making it in a food processor, but I like to make my scones by hand...less clean-up).
3. Cut the cold butter pieces into the flour mixture until it resembled course sand.
4. Add the mini chocolate chips and the 1/2 cup toffee baking bits.
5. In the small bowl, whisk together the eggs, milk, and vanilla.
6. Pour the egg mixture mix until the dough holds together in large, thick clumps. (I used my hands a bit to quickly mix it together).
7. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or knead the clumps together until they form a cohesive dough—it may seem a bit dry at first, but will come together with a few kneads.
8. Pat the dough into a circle or square about 1 inch thick. Cut into wedges or squares and place 2 inches apart on the baking sheet. Recipe yields 8 wedges (I cut mine into 16 small squares).
9. Lightly press the remaining 1/3 cup toffee chips onto the tops of the scones, dividing evenly. Bake for 14 to 17 minutes, until golden brown, especially around the bottom edges. Transfer to a rack and let cool for 5 to 10 minutes.

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Crystallized Ginger Scones - Williams Sonoma

Crystallized Ginger Scones

There are very few flavors I love more than ginger. In fact, I can't think of any right now.

Ground ginger. Crystallized ginger. Fresh ginger in savories and sweets. Ginger tea.

Ah, ginger rocks.

Here are some ginger scones from a Williams-Sonoma's recipe that is an adaptation from the Zuni Cafe in San Francisco.

Whoo hoo! It's National Library Week. I love this quote from Eleanor Crumblehulme. You can get a t-shirt of it too! (Designed by Daniel Solis). I hope you are visiting your local library and checking it out (oh yes, we librarians are full of puns). I love all your sweet comments about the importance of libraries in your life and community!

Next time, I could have made these a bit thicker, but they were tasty. I also brushed on some cream and sanding sugar. Sanding sugar is happiness in little crystals. Put it on everything. Except maybe steak.

This is supposed to make 8 scones, but I cut them with these cute biscuit cutters (smooth side) and got a bunch. And guess what? You can win a set of these cutters for National Library Week!! Enter until April 16, 2012!

Recipe:
Williams-Sonoma Crystallized Ginger Scones

2 cups (280 grams) all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/2 tsp. salt
8 Tbs. (1 stick) chilled unsalted butter, cut into small pieces
1/3 cup chopped crystallized ginger
1 egg
1/2 cup heavy cream

The Williams-Sonoma recipe uses a scone pan and food processor. I made mine by hand and cut them with biscuit cutters.

1. Preheat an oven to 350ºF.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the butter and using a pastry cutter or your fingers, combine until it resembles pea-size crumbs.
4. Add crystallized ginger and stir to mix.
5. In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
6. Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, 3/4 inch thick. Cut into shapes and place on parchment lined pan.
7. Bake until the scones are golden, about 25 minutes.
8. Place scones on wire rack and let cool. Enjoy!

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Girl Scout Thin Mint Scones

Girl Scout Thin Mint Scones

My friend's daughters were selling Girl Scout cookies. My favorite time of the year! I helped them and left the order form out at work (along with this cute photo of the girls!) and sold 81 boxes of cookies at a couple work places! Um, I may or may not have purchased a bunch of said cookies. You know, supporting youth. I'm all for it.

Cream scones. Thin Mints. Match made in baking heaven!

I made the scones in the evening and cut them into 16 small squares. I put them on this 1/4 sheet pan and wrapped it tightly with plastic wrap. Then I froze them overnight. In the morning, you can just pop them in the oven (spread out on two 1/2 sheet pans) for a little longer than the recipe's recommended baking time. In my rush, I forgot to put the egg wash and sanding sugar on the scones before baking so your finished scone may look a bit different.

I chopped up less than one sleeve of Thin Mints (about 12-14 cookies). It was a little less than 1 cup...enough to give a Thin Mint taste with a few cookies remaining to eat while they bake! :)

Thin Mint Scones
Adapted from: Cream Scones from the Art and Soul of Baking (page 152). This is a very good book - find it on Amazon or in your library.

2 cups (10 oz) all-purpose flour
1/4 cup (1 3/4 oz) granulated sugar
2 1/2 t baking powder
1/4 t salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy whipping cream (cold)
3/4-1 c chopped Thin Mint cookies (about 12-14 cookies) (less than 1 sleeve of Thin Mints (2012 box size))

Topping
1 egg, lightly beaten
2 T sanding sugar or granulated sugar

1. Preheat over to 425 degrees
2. Mix together dry ingredients.
3. Using a pastry cutter, two knives or your fingers (I use my fingers), cut in the butter. (The book uses a food processor, but I like to make scones by hand...less to clean up!)
4. Add whipping cream and chocolate chips. Blend together quickly (I use my hands and/or a spatula). Do not overmix.
5. Shape into a round or square.
6. Cut into shapes.
7. Place on parchment or Silpat covered baking sheet. Brush with egg wash. Sprinkle with sugar.
8. Bake for 14-16 minutes (depending on your oven) until golden brown and delicious. I cut my smaller and got 16 scones.

Other Thin Mint cookie baking ideas...


Thin Mint Brownies


Thin Mint Brownies


Thin Mint Cupcakes

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Starbuck's Pumpkin Scones

Starbuck's Pumpkin Scones

Lori of RecipeGirl recently posted a better version of the Starbuck's Pumpkin Scone! Anything straight from your oven is better than what you can get in the store!

You know you have some leftover pumpkin puree from all your holiday baking... if you have a few minutes, bake up these scones. Scones are so easy to make!

These scones have TWO layers of glaze. The first layer is a simple plain glaze and the second glaze is spiced with nutmeg, cinnamon, ginger and cloves. (If I remember my baking teacher correctly, many commercial scones are glazed to keep them from drying out..thus, a longer shelf life.)

I made my small scones for the library staff. The original recipe yields six large scones...but I think I got around 18 or so.

Recipe:
Find the recipe on RecipeGirl's great blog here! She is writing a cookbook now too! :) Go Lori!

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