Caramel Pecan Apple Crisp Rings were so good we had dessert before dinner……cause we can…..these were too tasty to wait. Plus they are cute as hell!!!!!
Apples are finally in season …..they are truly my favorite fruit. I eat an apple a day…….not sure it keeps the Dr. away?
I have a fabulous recipe for apple crisp that I have had for years. It was originally a microwave recipe, that I modified and used all the time.
I think the pecans in the topping make the recipe. So, how could I revamp an already great recipe to make it even better????
So glad you asked………make them individual and add caramel…….they are truly too die for! A cross between apple crisp and apple pie!
I must admit that I saw the mason ring idea on Pinterest……brilliant!
Quinoa [KEEN-wah]…..funny name for such a super food……..high in fiber, gluten free, very high in protein, with all the essential amino acids, antioxidants, vitamins, and minerals…….a “SUPERFOOD”
With a mild, nutty flavor and a satisfying crunch, its easy to add to your diet. Quinoa takes on the flavor of the ingredients you add and gives them a nice nutty flavor in return.
Quinoa come in three different types……red, black, and white……..I went for the trifecta and got the tricolor mix.
When you go to the grocery store as often as I do, you get to know folks. So, I was looking at the bagged grains, one of the gals from the store, Gina ,was talking to Tim when she noticed I was looking at the grains. She pointed out that she really like the tricolor quinoa mix. I already had a bag of quinoa at home, but I told her I would try it sometime.
Fall = cool temperatures, sweatshirts, falling leaves and PUMPKIN!!!!! Starbucks Pumpkin Scones Copycat Recipe!!
Starbucks Pumpkin Scones Copycat Recipe …….that I copycatted from Damn Delicious….thank you Chungah for sharing the recipe for me to share…..Plus, they were totally awesome!!
I made a slight change to the recipe….I used buttermilk instead of milk, and I’m lazy, so I used my food processor. In reference to my laziness, I also patted the dough into a large circle that I cut into eighths and baked it whole…….I said I was lazy!!
But, truly these were delicious. Light and full of spicy pumpkin flavor… and I can’t say enough about the glazes……thats right two glazes…….dos…plural!
One sweet and one spicy, perfect toppers for the scones.
I must admit, I have never had a Starbucks Pumpkin Scone, but if they are anything like these……score one for Starbucks.
Well….Starbucks scores big with me on it’s coffee alone…….Caramel Macchiato …….Venti hot or Frappuccino…….my total fav!!!!
Don’t get me started on how much I love, love, love the Reduced Fat Cinnamon Swirl Coffee Cake. Want to see a grown woman cry? Drive me thru Starbucks and have them be out of Reduced Fat Cinnamon Swirl Coffee Cake……it’s not a pretty sight.
We do not live close enough to a Starbucks, but if we did……..lets just say I would be a frequent flyer.
Back to the scones……these have a lighter fluffier texture than a normal scone…….maybe it’s the pumpkin…..maybe it’s the buttermilk…….whichever….doesn’t matter, because they are sooooo good! As I made mention to before, the glazes really push these over the top. Tim kept repeating how good the frosting was!
They also were easy to make…….well, if you use your food processor. Mix, dump, pat, bake,and glaze. Easy!
If it’s your turn to make the “Fall” treats for whatever occasion you may have coming up…….Starbucks Pumpkin Scones Copycat Recipe, is your new best friend….which may get you a few more after folks taste your scones!!!!
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a food processor, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, pulse to work the butter into the dry ingredients until it resembles coarse crumbs.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and pulse until a soft dough forms.
Place scone dough onto prepared baking sheet. Flatten into about an 8 inch circle with floured hands. Using a sharp knife dipped in flour, cut the scone circle into eighths leaving the circle intact. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
After scones have cooled slightly recut and make a small space between each scone.
Let cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
