Brown Sugar Scones with Chocolate Drizzle
This Scones Recipe is full of brown sugar flavor, chocolate and sprinkled with walnuts. Brown Sugar Scones with Chocolate Drizzle is the perfect start to the day with coffee or an afternoon treat with tea.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.
Just like the Swedish Sticky Cake that I made this week for Choctoberfest, scones have been a recipe that I’ve been wanting to try for a while. Once I knew that Imperial Sugar would be a sponsor again this year I knew exactly what I was going to make, Brown Sugar Scones. Then, since it’s Choctoberfest, add lots and LOTS of chocolate over the top!
Imperial brown sugar is my favorite brown sugar to use. I also used brown sugar for last years Choctobfest for a holiday recipe called Cracker Candy. Can’t wait to make that recipe again this year for Christmas.
Imperial brown sugar is so easy to use and it comes in a great sealed bagged so you don’t have to mess with transferring it to another container or worrying about it getting hard. Time and time again Imperial products are ones that I turn to in all my baking. To find out more about Imperial visit their sepcial Halloween page here.
So now let’s stop daydreaming about brown sugar and get on to this brown sugar scones recipe.
How to make Brown Sugar Scones with Chocolate Drizzle:
Preheat oven to 350 degrees.
In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
Are there other ways to top scones?
Yes! Swap out these substitutions:
- White chocolate and dried cranberries.
- Milk chocolate and crushed pistachios.
- Butterscotch and mini milk chocolate chips.
Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours.
How to store scones:
- Store in the refrigerator on a plate for up to 4 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
scones
|
- 2 cup flour
- 1 Tbs baking powder
- 3/4 tsp salt
- 1/2 cup brown sugar
- 6 Tbs butter cut into Tbs peices
- 3/4 cup heavy whipping cream
- 1 egg
- 1/4 cup semi-sweet chocolate chips
- 1 Tbs heavy whipping cream
- 1/4 cup walnuts crushed
Ingredients
|
|
- Preheat oven to 350 degrees.
- In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
- Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
- Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
- Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours. Enjoy!
How to store scones:
- Store in the refrigerator on a plate for up to 4 days.
Baked Coconut Shrimp Wontons
Happy Memorial Day weekend! Let’s start this Mitten Movie Night with a classic appetizer mashup. Do you love coconut shrimp? How about sweet and creamy wontons? Why don’t we just combine them? Of course we can. So now let’s sit back and start the holiday with a sweet beer and an even sweeter treat with these baked coconut shrimp wontons.
Have you ever went out to dinner and instead of ordering a meal you just order an appetizer….for yourself? I do because I can’t resist a good artichoke dip with crispy bread. A local restaurant here has the best potato skins with ranch that again I will order and just eat as my meal. This recipe came to me after I made these Sweet Cream Cheese Wontons from The Cozy Cook. They were so good so how could I make these appetizers into a meal? Add shrimp? Sure! I was just waiting for the right beer to pair them with…..and it all came together last weekend.
My husband, the kids and I went up to Flint, Michigan for our nephews graduation party. With our in-laws we made a weekend out of it and got a hotel so the kids could swim and not worry about driving 6 hours round trip in one day. It was a great get away and of course while away why not treat ourselves? We stopped at the Kroger to pick up some beer. Wow! What a wonderful selection they had. After picking up then putting down a bunch of choices because it was hard to choose I went with this Palisades Pineapple from Golden Road Brewing.
While it’s not a Michigan Craft Beer I have been on a fruit beer kick so, why not? This beer ended up being one of my favorites this year. Light, drinkable, fruity with pineapple and apricots but not overwhelming. Finally I have to perfect beer for Mitten Movie Night to pair with these wontons. Now to pair a great beer with a great movie? Since this beer was made in LA we’re watching Pulp Fiction. So now on to the baked coconut shrimp wontons recipe.
While the ingredients for this recipe are pretty basic the assembly can make them a little tedious to make. Worth it but just a little *warning*. For the shrimp, I use already cooked salad shrimp. I always have a bag in the freezer and you can easily take out how much you need and thaw in some hot water and it’s ready. For this you need 2 cups. On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes. Once cooked through the meat needs to be minced. You can either do this by chopping it into small pieces with a knife or you can do like I did for this Shrimp Cannelloni and bring out the small food processor.
Next set the shrimp aside to cool then preheat the oven to 400 degrees and spray a baking sheet with cooking spray. To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture. To this I added a ‘splash’ of sesame oil. While I love the taste it can be overwhelming so proceed with caution or leave this off the recipe if you think you or your guests might not like it.
Lastly is filling these baked coconut shrimp wontons. This is the step I warned you about taking some time. Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it. To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an ‘X’. A wobbly ‘X’ at best but sometimes flavor makes up for the presentation.
You won’t use all the egg for this so to the bowl add a splash of water then brush the egg wash onto the top of each wonton. Pop these baked coconut shrimp wontons into the preheated oven for 12 minutes. Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
|
- 2 cups cooked shrimp, thawed
- 1 garlic clove minced
- 1/2 tsp olive oil
- 12 ounces wonton wrappers
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup shredded unsweetened coconut
- 1 'splash' sesame oil optional
- Powdered sugar for topping if desired
- 1 cup sweet and sour sauce for dipping
- 1 large egg whisked
Ingredients
|
|
- Thaw 2 cups of frozen, cooked shrimp. On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
- Mince the shrimp by hand or food processor. Set the shrimp aside to cool
- Preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
- To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture. To this I added a 'splash' of sesame oil.
- Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it. To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an 'X'.
- To the egg bowl add a splash of water then brush the egg wash onto the top of each wonton. Pop these into the preheated oven for 12 minutes.
- Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce. Enjoy!
Pecan Crusted Chicken Salad #SundaySupper
Next week is Thanksgiving already! Can you believe it? Time to hit the ground running with the shopping, baking, school activities and family gatherings wouldn’t it be nice to sit back and relax and still have a filling and satisfying meal that won’t weigh you down? This salad is very easy and perfect to make between all the hustle and bustle.
Coating the chicken breasts in a pecan and cheddar mixture just adds an almost buttery crunch to it. Then you get a sweet bite of apple and cranberries. Add the creamy zing of the vinaigrette . It just hits all the right notes. Did I also mention that it’s really quite easy to make? Yes, yes I did.
Start by heating your oven to 375 degrees. Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces. In a food processor chop add the nuts and the cheddar cheese. Pulse until it has been finally chopped together. Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan & cheddar mixture.
On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken. Dredge the chicken in the flour on both sides. Now dip into the egg. Finally cover the whole chicken piece with the pecan/cheddar mix. Place on baking sheet. Repeat with the last 3 pieces. Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad. Serve the dressing on the side or drizzle over as much as you or your guests like. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your family in fresh salads all Winter long.
Holiday Salad Recipes #SundaySupper
Festive Holiday Salad Recipes
- Best Ambrosia Salad by That Skinny Chick Can Bake
- Cranberry Fluff Salad by Palatable Pastime
- Cranberry Walnut Potato Salad by Cindy’s Recipes and Writings
- Easy Green Bean Salad by Cricket’s Confections
- Layered Christmas Gelatin Salad by Positively Stacey
- Orange Fennel Salad by Pies and Plots
- Pecan Crusted Chicken Salad by Bottom Left of the Mitten
Bountiful Holiday Salad Recipes
- Roasted Artichoke Salad by Sunday Supper Movement
- Roasted Vegetable & Goat Cheese Salad by My Life Cookbook
- Shaved Brussels Sprouts Salad with Creamy Balsamic Dressing by Bites of Wellness
- Shaved Brussels Sprouts with Drunken Cranberries by Our Good Life
- Shredded Brussels Sprouts with Bacon Dressing by Life Tastes Good
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Winter Beet Salad with Goat’s Cheese Dressing by Caroline’s Cooking
- Winter Fruit Salad by Turnips 2 Tangerines
- Winter Slaw with Pecans and Maple Dressing by Sprinkles and Sprouts
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 cup pecan halves
- 1 cup shredded cheddar cheese
- 2 boneless, skinless chicken breasts split down the middle to make 4 pieces
- 1 medium egg whisked
- 1/2 cup flour
- 3 cups chopped romain lettuce
- 1/4 cup dried cranberries
- 1 medium apple chopped
- 1/4 cup sunflower seeds
- 1-2 cups Apple Cider Vinaigrette add to to your taste
Ingredients
|
|
- Preheat the oven to 375 degrees. Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.
- In a food processor chop add the nuts and the cheddar cheese. Pulse until it has been finally chopped together.
- Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan & cheddar mixture.
- On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken. Dredge the chicken in the flour on both sides. Now dip into the egg. Finally cover the whole chicken piece with the pecan/cheddar mix. Place on baking sheet. Repeat with the last 3 pieces.
- Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
- Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad.
- Serve the dressing on the side or drizzle over as much as you or your guests like. Enjoy!
Chocolate Chip Peanut Butter Cookies
Choctoberfest is the perfect reason to dust off old cookie recipes and give them a fresh update. I was excited to partner this week with Barlean’s and use a different version of one of my favorite items to cook with-coconut oil. For these I used Barlean’s Butter Flavored Organic Coconut Oil. Peanut butter and chocolate are made for each other in these Peanut Butter Chocolate Chip Cookies.
Trading out normal butter on a 1:1 ratio for Barlean’s Butter Flavored Organic Coconut Oil had these cookies coming out of the oven crispy, which is perfect because that is just how I like them. Now on to the recipe.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Barlean’s complimentary but all opinions stated in this post are my own.
In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips. Once everything is all combined take off and preheat the oven to 350 degrees.
Cover a cookie sheet with parchment paper and grab the bowl of cookie dough. The dough will be almost like crumbles when all combined. Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan. Like traditional peanut butter cookies press down with a fork horizontal then vertical. Be careful because the dough is very delicate so press gently. Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
Let cookies bake 14-16 minutes. Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper. Until they are fully cooled they will be a easy to crumble so give just a bit before diving in. Now do the same with the remaining dough that was staying chilled in the refrigerator.
After they have cooled store in an airtight container for up to 4 days but they probably won’t last that long! And here you….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Servings |
cookies
|
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter, creamy
- 1/2 cup Barlean's Butter Flavored Organic Coconut Oil
- 1 medium egg
- 1 tsp vanilla
- 1-1/2 cup unbleached flour
- 1 tsp backing soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Ingredients
|
|
- In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips.
- Preheat the oven to 350 degrees.
- Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.
- Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
- Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
- Let cookies bake 14-16 minutes.
- Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper.
- Do the same with the remaining dough that was staying chilled in the refrigerator.
- After they have cooled store in an airtight container for up to 4 days. Enjoy!
Scotch Egg Sliders
Welcome to this anniversary edition of Mitten Movie Night! Anniversary of my blog? No. Anniversary of the first Mitten Movie Night? No. It’s actually close enough to 14 years of marriage for me and my hubby. It is next week so why not celebrate now? And I think I came up with the perfect dinner for my slider loving hubby, scotch egg sliders.
I was first introduced to the scotch egg just 3 short years ago. My friend had a party pretty much every Friday over the Summer and everyone was to bring a dish. One Friday, someone brought them and let me tell you-they went fast! Luckily I got one and I was blown away at how delicious they were. So then, like most good food, I set out to make it at home. I thought that I would give it a twist and thus these scotch egg sliders were born!
With dinner we are drinking Mosaic-Hero IPA from Revolution Brewing. Then we are binge watching the last few episodes of Ozark. Have you seen this show? I cannot believe that it took us so long to finally get into it. I’ve heard several people rave about it and I’ll tell you, the reviews are spot on because it’s amazing. I will say that Jason Bateman plays the perfect ‘man who has decided to not give a sh!$ anymore’ character. So enough about that and my anniversary and on to the food!
To start with let’s boil up 4 eggs. I boil them for around 14 minutes so they are hard in the center. Now I’ll be honest that while I was excited about this recipe I was NOT excited about peeling eggs. I am just bad at it! Exhibit A: The below photo with the sad face is my failed attempt. I knew if I kept that up there would be no egg to go into the middle of my sausage so that was a fail.
So instead of continuing I hopped online and actually found a video for ‘5 Egg Hacks‘ and guess what, it worked! See Exhibit B: The below photo with the happy face. Success! No more wanting to scream anytime I want to make a delicious hard boiled egg. How ’bout that!?!
Slice the eggs enough so you have 8 thick slices. I basically didn’t use the ends. If you don’t want to have them go to waste maybe boil extra eggs and use the ends to make some of my son’s favorite potato salad? Now take the sausage and cut it into 8 pieces. Take a little over half of the meat of one patty and flatten it down. Place the egg in the middle. Roll the edges over the egg then place the remaining sausage on top. Smooth the edges so that it hides all the egg and makes a nice patty.
Preheat the oven to 400 degrees. Line a baking pan with tin foil then spray with cooking spray. Now set up the breading station-flour on one plate, egg in a bowl then panko breadcrumbs on another plate. Take each patty and cover all sides with the flour. Then dip both sides into the egg. Finally cover in panko. Place onto the baking sheet. Cook for 35 minutes flipping halfway through.
Basically that is all the cooking that these scotch egg sliders take. Grab some slider buns and grainy mustard. Our local store just got a new line of sauces and I picked up the Smoked Porter Mustard for this recipe. Assemble the scotch egg sliders: bun, scotch egg patty then the mustard. Simple and delicious. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
sliders
|
- 4 eggs hard boiled
- 16 ounces ground sausage
- 8 slider buns
- 1/4 cup flour
- 1 egg
- 1/2 cup panko
Ingredients
|
|
- To start with boil let's boil up 4 eggs. I boil them for around 14 minutes so they are hard in the center.
- Slice the eggs enough so you have 8 thick slices.
- Take the sausage and cut it into 8 pieces. Take a little over half of the meat of one patty and flatten it down. Place the egg in the middle. Roll the edges over the egg then place the remaining sausage on top. Smooth the edges so that it hides all the egg and makes a nice patty.
- Preheat the oven to 400 degrees. Line a baking pan with tin foil then spray with cooking spray.
- Set up the breading station-flour on one plate, egg in a bowl then panko breadcrumbs on another plate. Take each patty and cover all sides with the flour. Then dip both sides into the egg. Finally cover in panko.
- Place onto the baking sheet. Cook for 35 minutes flipping halfway through.
- Assemble the sliders: bun, scotch egg patty then top with mustard. Enjoy!
Fried Jalapeno Burger
Can you believe it’s almost August? Summer sure does seem to be not taking it slow. We have been very busy though having fun visiting new places with the kids and spending tons of time in the pool. So for the last Mitten Movie Night of July I’m making something extra spicy, a burger topped with Fried Jalapenos.
This week has been a long one so I am ready to relax. I am currently in the process of pulling wallpaper down in what is known as the ‘Man Cave’. Dubbed as such the first time we came to look a the house with the boys. There is a fair amount of wallpaper in this house so I felt it was a good place to start. After getting into it I quickly realize that only 1 area a year might be getting done because it is WORK!
I got some great tips over on my Facebook page so I started with a water/fabric softener and scraper combo that actually worked pretty good. Then I mentioned to my mother-in-law that a lot of people recommended a steamer. Guess what? She actually had a brand new one! It has been working like a charm. Probably half the time it would have taken with the water/softener concoction. I’m so thankful too because I wanted to have this all done by the middle of August. Looks like I am on track and I will post the before and afters soon for all to see.
After dinner I am kicking back and relaxing with Wedding Crashers. An oldie but goody and I love digging through our old DVD’s. With dinner we’re drinking some Michigantuan from Short’s Brewing. I can not resist a cherry beer especially one using Michigan cherries. So now on to the food.
The fried jalapenos are simple enough. Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible. Mix together the egg, milk, flour, salt and pepper for the batter. Heat up 1/4 cup of oil in a pan (drop a little bit of the batter to see if it starts to fry to check if oil is ready) and fry 2-3 minutes, on each side until golden brown. Remove from pan and put on another clean plate and paper towel to drain.
For the burger I actually finally used a hamburger press that I got from my son’s school fundraiser probably 3 years ago. They really turned out great as you can see from the end result below. I mix my burger some Worcestershire Sauce and that’s it. Press half the meat into one side and then the other putting a piece of cheese into the middle and pressing it so the two halves connect. If you don’t have a press just make a 1/2 pound patty and add cheese later.
As I’ve said before I don’t have a grill so I used my Foreman grill. It took about 12 minutes total but check to make sure fully cooked for whatever method you are using. Thinking I might have to remedy this whole no grill quick….maybe for my birthday coming up here in August?
For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice. Toast the buns, always. Top with the spicy aioli. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
burger
|
- 2 pounds ground hamburger (80/20 mix)
- 1 teaspoon Worcestershire Sauce
- 4 slices sharp cheddar cheese
- 4 hamburger buns
- 1/2 cup jalapenos
- 1 egg
- 1/4 cup milk
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 1 tsp jalapeno juice from jarred jalapenos
Ingredients
|
|
- Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible.
- Mix together the egg, milk, flour, salt and pepper for the batter.
- Heat up 1/4 cup of oil in a pan (drop a little bit of the batter to see if it starts to fry to check if oil is ready) and fry 2-3 minutes, on each side until golden brown.
- Remove from pan and put on another clean plate and paper towel to drain.
- Mix burger with Worcestershire Sauce.
- Press half the meat into one side and then the other putting a piece of cheese into the middle and pressing it so the two halves connect. **If you don't have a press just make a 1/2 pound patty and add cheese later.
- Cook on each side around 6 minutes for a total of 12 minutes. **Check to make sure fully cooked for whatever method you are using.
- For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice.
- Toast the buns. Top with the spicy aioli. Enjoy!
Butterscotch Banana Bread
Have some overripe bananas on your counter? Don’t know what to do with them? How about making a classic loaf of banana bread with a butterscotch twist? When the bread bakes the butterscotch chips make little pockets full of flavor throughout.
If you follow my blog you will know that I’m not a big baker. I’m getting better but I still prefer a quick no bake dessert over breaking out the cake pans. However this bread is so easy and comes out of the oven so perfect that I find myself making it over and over again. The inside ends up being soft and moist and the outside gets a slightly crunchy crust. This combination has me making this treat at least every other week.
Since I started making this banana bread recipe I’ve realized there is no better smell than something like bread baking in the oven. Sweet and buttery almost. Reminds me of growing up and my mom making big bowls and loaf after loaf of zucchini bread. While I can’t get my boys to touch the stuff they do love banana bread. They might eat it at night or even in the morning for breakfast with strawberries. Now on to the recipe.
You cannot go wrong with this simple recipe. With a fork mush the overripe bananas. In separate bowl melt the butter and whisk the egg. Add to the bananas. Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine. Finally add the butterscotch chips. Grease one loaf pan with butter or oil then add the batter.
Bake at 350 degrees for 1 hour. Sniff the air over and over again while it bakes. Serve warm with lots of butter. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from I Wash You Dry
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
pieces
|
- 2 bananas overriped
- 1/3 cup butter melted
- 1/2 cup sugar
- 1 medium egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 1-1/2 cup flour
- 1/2 cup butterscotch chips
Ingredients
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- With a fork mush the overripe bananas.
- In separate bowl melt the butter and whisk the egg. Add to the bananas.
- Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
- Finally add the butterscotch chips.
- Grease one loaf pan with butter or oil then add the batter.
- Bake at 350 degrees for 1 hour. Serve warm with lots of butter. Enjoy!
Under the Troll Bridge Pasties
This Michigan favorite, the pastie, has a flaky homemade crust stuffed with a simple filling of beef, potatoes, onions, carrots, and turnips. Serve these Under the Troll Bridge Pasties with brown gravy. The perfect handheld meal!
In an effort to include a little more Michigan into the blog, I decided to search out some authentic ‘Michigan’ loved food. I came across a great article from Only In Your State called 10 Iconic Foods Made in Michigan and #3 on this list was the pastie. So like when I wanted to make the Michigan Hot Dog (which isn’t even from Michigan!) I put in the work and set off to find out how to make one.
When looking around to get a basic idea of how to make these I found the blog Foodie with Family and her recipe for Yooper Pasties. In the post, she defined residents of the Lower Peninsula as ‘Trolls’. I also found out that while the pastie is generally served plain or with ketchup ‘Trolls’ usually prefer them with gravy. So what better name to call these than ‘Under the Troll Bridge Pasties’.
What beer pairs well with pasties with brown gravy?
The beer: Arcadia Ale’s Hopmouth.
For tonight’s Mitten Movie Night we are drinking this delicious double IPA. Arcadia is one of the first breweries we visited-seems like a long time ago but really less than 5 years ago. Since then so many great breweries, delicious meals and of course awesome beer.
Are Double IPA’s hard to pair with food?
Many say that it’s nearly impossible to pair a Double IPA with any recipe because they are heavier and full-bodied and are hard to balance with the flavors in a lot of dishes. While these pasties aren’t bland, they do have a mild flavor so it can’t easily overpower the notes in the beer. The flaky, buttery crust also goes well with the caramel flavors in this beer.
If you love Double IPA’s check out my pairing with Hawaiian Pizza.
What show pairs well with Under the Troll Bridge pasties and craft beer?
I really don’t have anything on deck to watch since we are in the middle of about 3 series: Sneaky Pete (Giovanni Ribisi is awesome in this), Santa Clarita Diet (who doesn’t love Drew Barrymore?) and Bates Motel (c-r-e-e-p-y) so we might just binge watch one of those to finish up the seasons we’re in the middle of.
For this, I used the same pastry dough that I made my Strawberry & Sesame Hand Pies with but doubled the recipe and substituted garlic powder for the sugar. It ended up being so flaky and buttery I almost had to pat myself on the back for this creation.
How to make Under the Troll Bridge Pasties with brown gravy:
Add all the ingredients into a mixer and let it come together in a ball. Place the ball onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.
What else can you stuff savory pastry dough with?
- Pizza pockets: salami, pepperoni, cheese, and marinara sauce.
- Ham and cheese hand pies: Black forest ham and cheddar cheese.
- Mashed potatoes and chives: Use leftover mashed potatoes, triple cheddar cheese, and chives.
- Grilled cheese: Just add cheese and bake. Perfect for kids!
There was not a one rutabaga to be found at my local grocery store so I substituted a turnip. Felt I was okay since the recipes that I looked at had meat, potatoes, and root vegetables. Forgive me if I am playing fast and loose with the rule of the pastie, please know I had good intentions.
While the dough is chilling clean, peel and chops all your veggies. Sautee them in 1 Tbs butter to soften them then put them into a bowl.
Cook and drain the beef then add it to the vegetables.
Add salt and pepper to taste then let the vegetables and beef cool.
A serious shout out to Checkered Chef for the awesome stainless steel rolling pin, I love it!
Roll and cut the dough out into large circles.
Add filling to one side then sprinkle with shredded cheese. After stuffing these full pinch the dough to crimp the edges so the filling doesn’t fall out.
Beat an egg and brush over the top of pasty.
Bake in a preheated 375-degree oven for 25 minutes.
Prepare the gravy according to the package directions if you’re a troll like me.
Tips for Under the Troll Bridge Pasties:
- For cutting the circles, I used a cereal bowl and it worked out great to make 6 pasties.
- Make sure as noted above, let the vegetables and beef cool before stuffing the pasties. As I found out the hard way, if it’s too hot it will make the dough too sticky to work with once you start assembling the pasties.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
pasties
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- 3 cups unbleached flour
- 1 cup butter cut into 1/2 Tbs sections
- 1 tsp salt
- 2 tsp garlic powder
- 1/2 cup cold water adding 1/4 cup at a time
- 1-1/2 pound ground beef cooked and drained
- 1 small turnip cleaned, peeled and diced
- 3 potatoes cleaned, peeled and diced
- 3 carrots cleaned, peeled and diced
- 1 small white onion diced
- 1 cup shredded colby jack cheese
- 1 package brown gravy mix cooked according to package directions
- 1 Tbs butter
- 1 egg beaten
- Salt & Pepper to taste
Ingredients
Dough
Filling
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- Add all the ingredients into a mixer and let it come together in a ball. Place the ball then onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.
- While the dough is chilling clean, peel and chop all your veggies.
- Sautee them in 1 Tbs butter to soften them then put them into a bowl.
- Cook and drain the beef then add it to the vegetables. Add salt and pepper to taste then let the vegetables and beef cool.
- Roll and cut the dough out into large circles.
- Add filling to one side then sprinkle with shredded cheese.
- After stuffing these full pinch the dough to crimp the edges.
- Beat an egg and brush over the top of pasty. Bake in a preheated 375 degree oven for 25 minutes.
- Prepare gravy mix to package directions. Serve on the side. Enjoy!
Turkey Meatballs with Balsamic Vinegar Glaze
This easy meatball recipe will surprise you with all of its flavor! A thick sauce is the star of these Turkey Meatballs with Balsamic Vinegar Glaze. Place them on top of creamy mashed potatoes and you are in comfort food nirvana.
It’s the first Mitten Movie Night of 2017! Woot, Woot. How is yours going so far? Tonight I’ve got a great meatball recipe for you to start the year off right.
What movie pairs well with turkey meatballs and beer?
The movie we’re watching is Bridget Jones’s Baby. I love this series of movies and just recently re-watched the others because I knew this was coming.
What beer pairs well with Turkey Meatballs with Balsamic Vinegar Glaze?
The beer: Melonfest Cantaloupe Wheat from Roak Brewing.
My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it. I love cantaloupe but wasn’t sure how it was going to work in a beer. I was pleasantly surprised!
Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.
To say that I like meatballs is an understatement. I LOVE them. They are easy, very versatile and can come in many different combinations. You can serve them on noodles, potatoes, as an appetizer. In fact, one of the very first recipes I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time. I even celebrated National Meatball Day last year!
How to make Turkey Meatballs with Balsamic Vinegar Glaze:
First for the meatballs add the turkey, egg, and breadcrumbs to a bowl. Mix all ingredients together and form into a ball.
Add about a tablespoon of oil to the bottom of a pan then set to medium heat.
Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
What do you serve with turkey meatballs?
- Red-skinned mashed potatoes, roasted Brussels sprouts, and carrots for the side
- Cheesy Cauliflower if you are looking for a lower carb side.
- Serve these with noodles by doubling the sauce recipe so it can cover everything evenly.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Balsamic Vinegar Glaze adapted from Shugary Sweets
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 1 pound ground turkey
- 1 egg
- 1/2 cup bread crumbs, original
- 1 Tbs oil
- 2 Tbs butter
- 1 small white onion chopped
- 2 cloves garlic minced
- 1/2 cup water
- 1/2 cup brown sugar
- 2 Tbs balsamic vinegar
- 2 Tbs soy sauce
- 1 Tbs Cornstarch
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
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- First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
- Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
- Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
- To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
- Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
- Serve on top of mashed potatoes or noodles. Enjoy!
Porcupine Meatballs and Zoodles
You know….I love carbs. I L-O-V-E them. Bread! Pasta! YUM! But I honestly don’t love them as much as I love zucchini. Oh, zucchini! Such a diverse veggie whether I fry it, put it in some muffins or making zoodles like these there are so many ways to make it delicious. How about adding one of my families favorites to it? Yes! So now we have a new recipe to add to our dinner routine, Porcupine Meatballs and Zoodles.
It’s funny to think that this was one of my very first recipes that I put on my blog. Looking back almost 8 months in I have realized how far I’ve come with my photos so I’m going through and giving them a fresher look. And this one needed it….badly! While the pictures were bad I will give myself a little credit in the fact that I had basically 0.2% experience in photography. Knew nothing about food styling (still working on that). Didn’t have a clue about blogging. I just knew that I wanted to share my food, family and what I enjoy. So I jumped in and here I am. Learning more every day about photography, writing and sharing. Really hoping that it will continue to grow from here. Ok, enough about me-on to the recipe that got this all started only with better pictures.
First, let’s start off with the meatballs. You can use any beef flavor rice you like or even shake it up with different flavors but I always stick to the beef flavored as I find it give the best taste. Cook the rice according to package directions then……and this is *Important*…let it cool! Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs. Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
At this time preheat the oven to 350 degree. Prepare your ‘zoodles’ using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet then put both the meatballs and the zoodles now go into the oven for 35 minutes.
In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce. Assemble this beautiful ‘paasta’ take all the vegetables and zoodles, top with meatballs then finally pour sauce over the top of your meatballs. Sprinkle with Parmesan and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This recipe has been updated with photos & recipe.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 1 pound ground turkey
- 1 pkg beef flavored rice cooked to package directions
- 1 small yellow onion chopped
- 1 green pepper chopped
- 3 cloves garlic minced
- 1 jar spaghettic sauce
- 1 egg
- 2 pieces bread toasted
- 2 medium zucchini
- 2 Tbs olive oil
- Parmesan for sprinkling
Ingredients
Porcupine Meatballs
Zoodles
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- Cook the rice according to package directions then…...and this is *Important*…let it cool!
- Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
- Preheat the oven to 350 degree.
- Prepare zucchini 'zoodles' using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet.
- Both the meatballs and the zoodles now go into the oven for 35 minutes.
- In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.
- Sprinkle with Parmesan. Enjoy!
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