Lemon Cream Scones

As I mentioned in my Birthday Fun post I decided to make myself several bday treats. I have often used, as some of you may know, the Bread Bible as my guide for new recipes or new forms of baking.


Since this was my first time making scones I thought I’d use their recipe to get me started. It didn’t hurt that it was for lemon scones.

Also, not so surprising I made a few changes. The original recipe called for putting a little cinnamon sugar on top of the scones. I opted for a glaze instead. I also added more sugar and lemon to make these more or a treat and less of a mild breakfast.


Lemon Cream Scones


2 C all purpose flour

1/2 C white sugar

Fresh Lemon Zest of 4 lemons

1/4tsp salt

5 Tbs cold unsalted butter

2 large eggs

1/2 C cold heavy cream



1. Preheat oven to 400 F. I put my down to 375F because my oven runs hot. 1-2 baking sheets.

2. In a medium bowl combine flour, sugar, baking powder, lemon zest, and salt.


3. Cut in the cold butter with a knife and mix together until it crumbles.

4. In a separate bowl combine eggs and cream then add it to the dry ingredients slowly


5. Put the dough on a floured surface and lightly knead.

6. Cut the dough into three equal parts.


7. Use your cupped hands on the sides of the dough to turn the equal parts around in a circle until they form domes.

8. Cut these domes into 4 equal pieces and place them on the baking sheet about an inch apart


I found my baking sheet could fit about 6 pieces

9. Bake for 15-20 minutes or until the sides/top is slightly brown

I made my glaze and cleaned up while they baked.


10. Glaze and put back in for another 1-2 minutes. (see below for glaze)


Glaze Ingredients

1 egg white

zest of 1 lemon

juice of lemon

3 TBS white sugar



1. Separate egg white, combine with zest and juice, and add in white sugar

2. After scones have baked, while they are still warm brush the tops with the glaze 1 or 2 times

3.  Put the scones back in the oven for 1-2 minutes to let glaze set


I found these scones to be a wonderful treat. They were especially good with a little goat cheese and strawberry rhubarb jelly (more on the jelly to come).




Bread of the Month: Irish Cinnamon Rolls

It has been a very long and full week. Luke left for a conference this past Tuesday (his birthday my first day teaching at a new job) and came home yesterday afternoon. Friday evening we celebrated with presents and a night of catching up at home (more on our busy week to come.)


Because he spent his b-day out of state we are celebrating it this weekend and so yesterday I made him belated b-day goodies: cinnamon rolls. If you remember last year I madea Cinnamon Roll Bunt Cake with cream cheese icing and raspberries.  This year I decided to join celebrations of his birthday day and St. Patty’s day by making one amazing dessert (breakfast). As per the other bread of the months posts (so far) the original recipe for these cinnamon rolls comes from The Bread Bible . And also as per usual I have made my own version with tips and alterations. So here’s the Irish Cinnamon Rolls.




1 medium-large russet potato

2 tablespoons unsalted butter

1 tablespoon active dry yeast (1 pack)

½ Cup granulated sugar

¼ Cup warm water

2 tablespoons vegetable oil

1 large egg

1 teaspoon salt

5-51/2 C of flour



  • 8 ounces light brown sugar, approximately 1-1/4 cup packed
  • 2 tablespoons ground cinnamon
  • ¼-1/2 teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 1/2 tablespoons unsalted butter melted
  • ½ tablespoon lemon juice

Irish Cream Glaze:

1 and 1/2  C powdered sugar

4-5 tablespoons Irish cream liquor

and/or milk or half and half


1. Peel the potato and cut it up into chunks. Put it in a small/medium pot and cover with water. Bring water to boil then let the potato cook uncovered for 15-20 minutes. With a slotted spoon scoop out the potato and place it in a large bowl/kitchen-aid mixer bowl. Add in the 2 tablespoons of butter and with a metal blade puree the butter and potato. (Keep the boiled potato water).


2. Place the active dry yeast (1 pack) into a small bowl, add 1 tsp. sugar, then pour in the 1/4th Cup warm water. Let it bubble and foam for about 10 minutes.

3. Add to the large mixing bowl with the potato puree: the yeast, potato water, 1 egg, salt, ½ Cup granulated sugar, vegetable oil, and 2 cups of flour. Beat together until combined then slowly add in the rest of the flour (3-31/2 C worth).

4. When all dough is combined knead until it is smooth and springy.

5. Grease a deep container (I used butter) than place the dough in it turning it over one time to coat top and bottom. Then cover the container with plastic wrap and let it rise in a warm place for about 1 to 1.5 hours. ( I put mine on top of the stove with the oven on at 250-300F).


6. Knead the dough letting out the air and then place it back in the container and cover again for another hour to raise in a warm place. Then knead the dough again and divide it into two pieces. Roll out each piece in into a rectangle of about 10 by 14 inches at about 1/4 inch thick.


7. Melt the butter then brush the surface of the dough up to ½ inch on all side with the butter. Make the filling then sprinkle it over the buttered surface of the dough. Roll the towards you in a tight jelly roll, once rolled; pinch the seam.


8. Take a bread knife or other sharp knife and cut the roll into 1 to ½ inch thick slices. (The thicker the slices the bigger your cinnamon rolls.) Place the slices on a baking sheet lined with either parchment paper or a slipat. Press each roll down a little onto the sheet (this prevents it from pulling apart in the oven).


9.  Preheat the oven to 350F and place the uncooked rolls under plastic wrap and let it rise for 20 minutes at room temp on the baking sheet. While waiting on these rolls continue to do the same process with the other set of dough.


10. Place the rolls in the oven for 20-25minutes at 350F.  When firm and lightly browned on top take them out and let them cool. While the rolls bake make the icing and it spread over the cinnamon rolls once they have cooled.


Note on icing: I chose to make my icing out of cream cheese, milk, powdered sugar, and a little Bailey’s. If you like your icing thick and creamy (not runny) I would suggest using cream cheese. I you like a thinner icing then you can use half and half or milk combined with the powdered sugar. Either way if you want to use Irish Cream I would suggest adding it in slowly because you will probably want to balance it out with some milk.



And there you have it! Our St. Patty’s/B-day treat. (More on Luke’s b-day to come).

So what is your favorite B-day dessert? Traditional cake? Ice Cream ? Cookies?

Muffin Remix: Cinnamon Oatmeal Pumpkin Muffins

Last week I shared some of my favorite fall recipes (see fall recipe round-up) including a recipe for cinnamon oatmeal apple muffins. As an extra bonus I said I was currently working on a recipe alternative or remix using pumpkin instead of apples. Well here it is! They are just as tasty and hearty for morning breakfast as the apple variety.


Today is my mother’s b-day and she makes a wonderful cream cheese pumpkin muffin. When Luke and I got ready to take the U-haul across the country to New York last fall I asked her to make us a batch. They were a great treat with coffee as we hit the road (even if the crumble topping made a small mess in the truck). Now these are not the same muffins. As much as I love her cream cheese pumpkin muffins I wanted to attempt a healthier alternative. But maybe I will make some  closer to the holidays. . .


Other than the obvious difference in fruit use (yes pumpkin is actually a fruit) I added  honey because pureed pumpkin does not have the natural sweetness of applesauce or apples.  Each muffin is 125 calories and this recipe makes 20-24 of them.



1 1/2 cup quick-cooking oats

1 1/2 cups whole wheat flour

1 C pumpkin puree

1 C 1/% milk

1/2 C brown sugar

¼-1/2 C honey

2 egg whites

1 teaspoon baking powder

3/4 teaspoon baking soda

2 teaspoon ground cinnamon

1/2 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cloves

1 tablespoon pumpkin spice



1.  Soak the oats in milk for an hour.

2.  Preheat the oven to 400 degrees.

3.  Spray muffin pan with cooking spray or line with butter.

4.  Combine the oat mixture with the pumpkin, milk, egg whites, and honey, mix until combined. Depending how sweet you want your muffins, you may want to use 1/4 or 1/2 C honey. If you use 1/2 C honey then you muffins will be 140 calories each.

5.  In a separate bowl, whisk dry ingredients (except the ½ tbl pumpkin spice, 1 tsp cinnamon, and 1 tsp sugar) together.

6.  Add wet ingredients to dry and mix until just combined.

7.  Spoon muffin mixture into muffin pans

8.  Combine cinnamon, pumpkin spice, and brown/white sugar and top each muffin with some of the mixture.

9.  Bake for 20-25 minutes.


What is your favorite pumpkin flavored food? Dessert?

Cinnamon Oatmeal Apple Muffins

I have to be honest: I love apples that is partly why when Luke and I got married (almost a year ago now!) in Southern California’s Apple Country: Oak Glenn I used their local apples to decorate the reception space. (See Sentimental wedding details).


Last week I posted a blog sharing the first few glimpses of fall  we have here in upstate New York and how we are enjoying the beginning of a new season. One picture I shared was of a bowl full of homemade apple muffins:


Before this first batch of muffins was gone I was asked to make a second by my husband to take to a work breakfast (yes they were that popular). These little muffins are hearty and filling but only 100 calories each! They are free of any white sugar and easy to make. Plus while baking the house smell amazing.


After being asked for an encore so soon I thought this recipe would be worth sharing with all of you.



1-1/2 cup quick-cooking oats

1-1/2 cups whole wheat flour (you can use all purpose instead it just changes the texture)

1 ½ C chopped apple

1 C 1/% milk

1/2 C brown sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup fat-free milk

2 egg whites

1 C applesauce

Note: (You can use one extra egg white and 1/2 C milk to replace the 1 C applesauce)



-Soak the oats in milk for an hour. (I know this adds time to baking but you can do it in advanced and it helps to create a great texture for the muffins.)


-Preheat the oven to 400 degrees.

-Cut up apples if need to. ( I took this opportunity to try out our new apple corer and peeler).


-Spray muffin pan with cooking spray or use a little butter. I use I can’t believe it’s not butter light with a paper towel to line the tins.


-After the hour of soaking, combine the oat mixture with the applesauce and egg whites, and mix until combined.


-In a separate bowl, whisk all dry ingredients (except 1 tsp cinnamon) together.


-Add wet ingredients to dry and mix until just combined.


-Add chopped apples. (Do not over mix the batter).


-Spoon muffin mixture into muffin pan(s).


-Combine the 1 tsp cinnamon and 1 or 2 tsp brown sugar then top each muffin with some of the mixture.


-Bake for 20-25 minutes or until done. (At 400 degrees it only took 20 minutes with my oven for them to be perfectly baked).


Number of Servings: 16-18

Calories: 102 each

Then Enjoy!


What is your favorite flavor of fall?

Greene’s Gluten-free Granola Bars


On weekday mornings it’s just easiest to grab a breakfast bar and a cup of coffee when starting the day. But because I have food allergies to barley and tree nuts, finding a breakfast/granola bar that I can eat can be a challenge. Usually gluten-free bars create texture with tree nuts and bars without tree-nuts often have barley in them.


I got accustomed to buying Luke a box of Cliff bars and myself a box of (one of the few “safe” flavors) Luna bars once every  two-weeks. But then Luke realized his Cliff bars were almost 300 calories each and loaded with Caffinene. Plus these boxes could cost upward to 11-12 dollars for only 10 bars (that is more than a dollar a piece!)


With all that in mind I decided it was time to experiment with my own homemade gluten, barley, and tree-nute free granola/breakfast bars. The first batch was a little sugary and too sticky but by round three I had adjusted the ingredients and felt confident this was worth the time.


This recipe will make approximately 20 bars (depending how you cut them). If  your recipe yields 20 bars then they will be only around 150-160 calories each!! Plus a whole batch will cost you less than five dollars! That is 25 cents or less per bar versus my 1.25 each from before!! It does create a few sticky dishes but I have been finding it is well worth the mess.

Even better this is a good basic recipe with plenty of room for changes and subsitutions. In the ingredients list I will mention some potential changes you can make, but be aware that substitutions may not change your portions but they are apt to change your calorie count.

Here’s how:



½ C honey


1/3 C peanut butter

substitute: (you can use coconut oil, sunflower oil etc. or add more honey and remove the peanut butter if necessary)


1 and 1/4 C rolled oats


1and 1/4 C rice cereal

substitute: (you can use flavored chex, corn chex, crispix, etc. based on your allergies or lack there of)


3/4 C peanuts

substitute: (you can use different tree-nuts if you not allergic, or seeds)


3/4 C dried cranberries

Subsitute: (you can use any wide variety of dried fruits)

1/2 C white chips

Substitute: (you can use carob, semi-sweet, peanut butter, butterscotch-you name it)




-Heat the honey and peanut butter (or other liquid ingredients) in a small saucepan until combined. Here also you can add any spices or powdered protein etc.


-While the honey and peanut butter heat, put oats, nuts, cereal, & cranberries in a large mixing bowl.

-Remove saucepan from heat.


-Slowly add the honey PB mixture to the dry ingredients and mix well. (It is easiest with a mixer but it can be done by hand).


-Once all ingredients are incorporated and cooled a little mix in the chips.


-Spread mixture evenly in an 9×11 square pan pressing it down with the back of a spoon or spatula.


-Let it cool (fastest to clear room in the fridge to place the pan).

-When cooled it will harden, cut into squares or bars.


-Store in fridge.  I layer them in tupperware with foil between layers.

Then Enjoy!

As I mentioned before there is plenty of room for variation. How about a fall recipe: replacing peanut butter with pureed pumpkin, tree nuts with pumpkin seeds, and cranberries for raisins? Or what about winter recipe: replace peanut butter with a little nutella or chocolate syrup and mint extract?

Be creative! And let me know how your own recipes turn out!

What are your favorite granola bar ingredients? Flavors?

Leftovers night

We all have those nights. Sometimes once a week, or every other week, where there is enough food left over in the fridge to make a meal. So we get creative and have a mismatched dinner.

The Greene’s don’t often make big enough portions of any meal for it to be “left over” for long. But we will have veggies or fruits left unused from the past week’s meals that are still fresh but need to be eaten soon. These are our leftovers.

Usually this occurs Monday night. (After the weekend and before I hit the store).

So what do you do with leftover fruits and veggies? We get creative. Two common ingredients left over alongside the veggies or fruits are potatoes or eggs (or both). This particular leftover night we had potatoes, zucchini, and tomatoes left in the fridge.


So the zucchini and potatoes went in the cast iron skillet with some parmesan and olive oil to pan-fry.


I then mixed the tomatoes with garlic, pepper, salt, and beat in a few eggs.


Then I poured the egg mix into a pan and added spinach and cheese, making a messy (but tasty) omelet.


Together it made for a easy brinner (breakfast for dinner) veggie delight.


This is not our only leftover meal. If we have pasta and sauce, then it is a veggie pasta dish. If we have an abundance of potatoes, we eat baked potatoes with a steamed veggie medley on top. If it’s eggs, we make an omelet or scramble. If there is fruit, then we have a berry salad or a smoothie for dessert.

The options are endless. As I come across more I will try to post them. Our leftover meals are almost always vegetarian,   barley-free, and sometimes gluten-free.

How does your family define leftovers?

What do you do with leftover food in the fridge?

What is your favorite creative leftover dish?