Tag Archives: delicious

Cheddar & Scallion Biscuits

One of my new favorite blogs is the fantastic Smitten Kitchen. I am constantly inspired by Deb’s recipes, humor, and foodie pictures, and every time she posts a new recipe, I just want to start cooking right away!

But alas, normally I don’t have all the needed ingredients on hand so I put her recipes on the back burner (haha) for later, by which time I’ve usually forgotten what I wanted to make.

HOWEVER, when this recipe for Blue Cheese Scallion Drop Biscuits showed up, I was all over it, with a slight modification for what I had on-hand: Sharp Cheddar.

Cheddar Scallion Biscuits

Cheddar Scallion Biscuits

There’s nothing quite like a fresh baked biscuit, especially when it’s chock full of cheesy goodness and fresh spring green onions! The trick with baked goods with cheese is, when cooked the cheese loses some of its intensity – which is why when you make a cheese biscuit, you want to use a really strong cheese (since it won’t be as strong once they’re done baking). For Deb’s recipe, blue cheese would be perfect! If you’re using a milder cheese, you want to put ALOT in. If you think you’re over-doing it on the cheese, you’re not. 🙂 The same goes with the scallions – put in more than you think you should. Everything comes out milder once it’s baked!

I basically used the Smitten Kitchen recipe exactly, save for swapping the blue cheese for cheddar. I wish I had upped the amount of cheddar I used, but oh well – live and learn!
I used my food processor to cut the butter into the dry ingredients (makes it SO easy) and then transferred to a large bowl to stir in the wet ingredients.

Cheddar Scallion Biscuits before

Cheddar Scallion Biscuits - before

Cheddar Scallion Biscuits after

Cheddar Scallion Biscuits - fresh from the oven

Mmmmmm, so yummy. Perfect for breakfast, lunch and dinner! No wonder they’re gone so fast…:)

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Coconut Walnut Pumpkin Raisin Bars

coconut walnut pumkin raisin bars

coconut walnut pumpkin raisin bars

Yes, there is a lot going on in these bars. But sooooooo yummy! I had the dilemma of some leftover pumpkin pie puree in the fridge that I needed to use up, so I found a few promising recipes on the web, and then modified them into this recipe! I find that I almost never follow a recipe exactly (unless perhaps I’m using my beloved Joy of Cooking); one of my main substitutions is for sugar – any time I can, I will use other natural sweeteners because refined white sugar (and white flour, for that matter) is so bad for you!

So here’s the recipe! Perfect for breakfast or a snack on an autumn day!

Coconut Walnut Pumpkin Raisin Bars

1 cup date sugar*

1/2 cup pumpkin puree (homemade or from the can)

1/2 cup unsweetened coconut flakes

1/2 cup walnuts

2 tbsp vegetable oil

2 tbsp applesauce

1 tsp vanilla extract

1 cup whole wheat pastry flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp sea salt

(*date sugar is a great substitute for white sugar in baking – it has a slightly molasses-like flavor. You can find it at natural foods stores, or you can make it yourself! I took a large amount of dried dates, chopped them into pellet-sized pieces, and then baked them in the oven for about 20 minutes at 400 degrees. They’ll get really hard once cooled. In batches, grind the dates in a coffee-grinder or food processor until fine.)

Directions

Preheat oven to 350 degrees.

Mix together your dry ingredients and set aside.

Pulse your coconut and walnuts in a food processor, for a finer consistency. If you like a chunkier bar, simply chop by hand.

In a large bowl, stir together the date sugar, pumpkin puree, vegetable oil, applesauce, and vanilla until combined.

Add the coconut/walnut mixture to the wet mixture.

Slowly incorporate the dry ingredients to the wet mixture until combined (this will be more like a dough than a batter).

Spread evenly in a greased 8×8 pan.

Bake for 25-30 minutes, until a toothpick comes out clean.

Let cool, then cut into squares, and enjoy!

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