Apple Ginger Scones

I sometimes wish that I had the time to jot down what I’m thinking about writing for a post right when I think of it.  Truth is – I don’t.  Saturday, when I was making these scones, I had great ideas about what to write in the post.  However, I was also doing laundry, refereeing children, trying to get them all dressed and ready to go, and making the house semi-presentable.  Oh, and making the best scones ever.  All I can remember about what I was going to write is that is was pretty good!  Maybe it’ll come back to me as I go along. 

I think it had something to do with the strong flavours that I seem to have a tendency to love.  I’ve mentioned before that I love all things peanut butter, anything with lavender in it, and ginger.  Ginger, oh ginger.  You are so yummy.  I normally keep a container of crystallized (or I call it candied) ginger in my cupboard.  It’s a great sweet treat every once in awhile.  Spicy and sweet.  Guess who else likes it?  My boys!  I think it’s pretty great that they share some of my loves.  Especially this one, because wow!  Sometimes that stuff is REALLY spicy.  

Apple Ginger Scones

Apple Ginger Scones

Apple Ginger Scones

There is a bakery in town that makes apricot ginger scones.  And I LOVE them.  The mellowing flavour of the apricot and the spicy kick from the ginger come together to make a bonkers awesome scone.  And I love those chewy chunks of both.  I don’t really like spending $4 for one scone though.  I wanted to try to recreate for at home, but using a seasonal fruit.  

Enter:  Apples. 

We went apple picking last weekend, so I had some really great ones on hand.  I think I used a Cortland.  It was a pretty big apple, but I used the whole thing – if you want less of an apple party in your scone, I’d suggest using a small apple, or only using half a large one.  It’s definitely customizable.  

Apple Ginger Scones Apple Ginger Scones Apple Ginger Scones

 

Apple Ginger Scones
Serves 8
Great scones, with sweet apples, and spicy ginger.
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Ingredients
  1. 2 1/2 cups flour
  2. 2 tsp baking powder
  3. 1/2 tsp salt
  4. 1/4 cup sugar
  5. 3/4 cup butter
  6. 3/4 cup + 2 Tbsp buttermilk
  7. 1/2 tsp vanilla
  8. 1/3 cup candied ginger, chopped
  9. 1 medium apple, peeled and diced
  10. 1 Tbsp butter, melted (for brushing)
  11. Sugar for sprinkling
Instructions
  1. Preheat oven to 375F. Line a large cookie sheet with parchment paper.
  2. Mix the first four dry ingredients together in a medium bowl. Cut in the butter with a pastry cutter, two knives, or your fingers, until the crumbs resemble small peas.
  3. Pour in buttermilk and vanilla, and stir lightly, until just combined.
  4. Add in ginger and apples.
  5. Turn onto a lightly floured surface, and roll into a circle (about 9-10 inches diameter, 1 inch thick, or so). Cut into 6-8 pieces. Transfer to cookie sheet, leaving at least a 1/4 inch between scones. Brush tops with melted butter, and sprinkle with sugar.
  6. Bake for 22-25 minutes, or until the tops are lightly browned. Let cool on cookie sheet for 8-10 minutes, and then either EAT or transfer to a cooling rack.
Notes
  1. You can most certainly cut these smaller, if you just want bite-sized scones, or cut them out into rounds! Whatever you're looking to do. Just note that they might have a shorter bake time if they're smaller.
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
 I so hope you make these scones!  They’re pretty dang easy.  Just don’t over-mix them (you don’t want tough scones, do you?!).  I would highly recommend making these on a Saturday morning after one coffee, and then [trying] to drink a second cup leisurely as they bake in the oven.  So good. 

If you want to check out some other scones, here are some Lavender Berry Scones, and Raspberry Scones.

**Linked up on Naptime Creations, Honest Mum, Buns in My Oven, Lil Luna, Dear Creatives

Apple Ginger Scones Apple Ginger Scones Apple Ginger Scones

 

For the Love of Lists – Week 6

Lists for Days | September 15, 2016 | By

I know I sound like a broken record – but I’m honestly amazed that I’ve been posting consistently!  We are on week 6 of these lists; AND THEY’RE CONSECUTIVE WEEKS!  Like, what in the world is going on?  Pretty great, from my point of view.

This week, like every other for the past few months, has been pretty busy.  I’m just trying to keep up.  We’ve had dentist appointments, turned extractions.  We’ve had dinners and desserts with friends & family.  We started school.  (Welcome to the rest of our lives!)  Anyhow.  I knew September would be busy, but the naive part of me thought it might slow down a touch.  That naive part is generally wrong.  W. R. O. N. G. 

As much as it’s crazy, I’m loving the continuation of some summer heat, and spending time in the outdoors.

On to the list!

We be laughing, stylin’, slowly reintroducing Fall to my vocabulary, and [trying to] think in this week of lists.  

(Also.  Next post = Either cakes or ice cream.  Just to get you excited and all.)

Love of Lists 6 - Sugar cookie baking - Whisks and Wooden Spoons

 

  1. This post my hubby found on 9gag HAD ME IN TEARS LAUGHING.  It was an I-can’t breathe-I’m-laughing-so-hard kind of laugh.  If you’re not a mom, you might not think it’s funny.  But truth is, I can relate to most of these posts.  They are hilarious.  (I’m laughing just thinking about it…)
  2. I’m just not going to let it die with these tunics.  Elbow patches all the way!  Here, and here.
  3. Let’s keep the no-churn ice cream flavours rolling with Sweet Potato, Pumpkin (with vanilla oreos – WHAT!?), not to mention Blueberry Cheesecake (!!!!), and my own super yummy Ginger!
  4. Beautiful Autumn Dress!
  5. I absolutely adore calligraphy, pens, and writing styles.  There are so many cool things you can do/everyone has such beautiful handwriting!  Shutterbean – her writing is immaculate.  Not to mention this Huffpost article on penmanship – so many pretty styles.  
  6. I’ve started homeschooling this week, and we’ve just begun to read Winnie-the-Pooh, by A. A. Milne.  I’m really enjoying how it’s written.  I’ve never read it before.  I’m hoping the kiddos are enjoying as much as I am.  I’d highly suggest reading it!  

No-Machine Ginger Ice Cream

Ice Cream | August 10, 2016 | By

Have you ever had ginger ice cream? 

Well, first I must ask, do you like ginger?  Because if you don’t, you won’t like this.  However, if you do – this is going to be your go-to ice cream. 

Ginger Ice Cream

First off – no ice cream machine = no problemo.  I do not have counter (or cupboard) space for an ice cream machine at this point, as awesome as they are.  In comes no-machine or no-churn ice cream, and we have zero problem!  It freezes up like a dream!  Scoops like store-bought ice cream.  It’s wayy creamier than most store bought ice creams (because it’s made with actual whipping cream – lots of it!).  It’s not the same as store-bought.  But that’s okay.  It might be better-er.  Especially when you throw in some ginger.  Wow.  

Has anyone ever had ice cream that is spicy?  This is it.  You have cold (the ice part), creamy (that’d be the cream – duh), sweet and spicy (the sweetened condensed milk and ginger, respectively)!  It’s a party on your taste buds.  

There is a local ice cream shop around here that makes homemade ginger ice cream.  That’s where this idea was born.  Can I have ginger ice cream at home!?  With only FIVE ingredients?!   Sure thang.  

Ingredients

It’s super easy.  And there are so many options, if you really don’t like ginger.  We’ve made cookie dough, vanilla, and vanilla with chocolate shavings.  (Cookie dough is also amazing, because you can put ALL the dough in there.  Basically cookie dough, with a bit of ice cream.)  I’m thinking bubble gum for the kiddos next. 

No-Churn Ginger Ice Cream

No-Machine Ginger Ice Cream
Yields 9
Spicy ice cream without a machine! So much flavour, so few ingredients, so little time involved in the making!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 cups whipping cream
  2. 1 can sweetened condensed milk
  3. 1/2 tsp vanilla
  4. 1/2 tsp ground ginger
  5. 1 x 3 inch nub of ginger
Instructions
  1. Place ginger in food processor, and process until it's in small chunks (like skor bit-sized, or a bit smaller).
  2. Whip your cream, until stiff peaks form.
  3. Fold in the sweetened condensed milk, ground ginger, and vanilla, gently.
  4. Add ginger, and fold again.
  5. Place in a 9 x 9 or loaf pan.
  6. Freeze for at least 6 hours, or overnight.
Notes
  1. You can add more or less ginger, as to your liking. The size of your chunks of ginger - also up to you!
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
Anyhow, we’re enjoying the *sigh* last month of summer before school starts by getting ice cream, working on being outside all the time, and hanging out all the laundry.  

Boys, trampoline, popsicles

 

 

*Boys hanging on the trampoline eating popsicles

Recipe linked up on Buns in My Oven

No- Machine Ginger Ice Cream

Dad’s Molasses Cookies

My dad eats almost anything.  Actually, he WILL eat anything.  But there are a few things he doesn’t like.  One of those things is celery – weird eh?  But there are many things that he does like.  And one of those things is Molasses Cookies.  When I was little, he was a stay-at-home dad for a few years.  And this was one of his specialties.  Surprised?  My dad can cook, AND bake.  He’s really good at it, actually.  Anyways, he used to make these for me all the time.  He even wrote by the recipe, “Kayleigh likes these”, to help him remember which recipe it was he used.  Now, he runs his own business, and doesn’t have near as much time on his hands to bake.  So, I make them.  For him.  I love baking when people love to eat my food.  🙂

Anyhow.  These cookies are the perfect cookie.  They are nice and moist and chewy, and stay that way for about a week (not that they last that long normally…).  I used to hate to make these (when I was 12 or so), because they are rolled cookies, and I though they took too long.  But now, I really don’t mind making them.  They are so good, and really don’t take that long [at all].  We found the recipe in an old hospital cookbook, but we made some changes to it (and they’re wayyy better now).

Dad’s Molasses Cookies

3/4 cup shortening

1 cup brown sugar

1 egg

1/2 cup molasses

2 1/4 cup flour

2 tsp baking soda

2 tsp cinnamon

2 tsp ginger

1 tsp cloves

Pinch salt

So – First, preheat oven to 350 F.  Then mix together the shortening, molasses, and brown sugar.

And now, add that egg and beat it in.  Then, add your flour, baking soda, and spices.  Mix well.

Then comes the rolling part that I used to hate so bad (but really, truly thoroughly enjoy now).  Roll into 1 1/2 inch balls (or smaller if you like smaller cookies).  After you roll them into balls, roll them into white sugar so that they’re evenly coated.

So yummy.

Next, press with a fork, and throw into the oven for about 10 minutes (truthfully, I put mine in for 11, and they are perfect, but it depends on the oven).

You will know they are done when they look dry.  Not dry but not wet… get what I mean?  This is about what they look like:

Yummy.

Cael can pull himself up to standing now – all by himself.  I turned around the other day, and he was using the laundry basket as a stabilizer, just standing there.  He scared me half to death.  I can’t believe he’s doing that already.  He just started crawling this past week!  Ohmydear.  How fast they do grow… !  I really have to keep a close eye on him now.

Keep checking, because soon I’ll be posting a red velvet adventure, and some peanut butter love too.  🙂  Oh!  And linzer cookies too!  My mother-in-law bought me some heart cutters to make some (as I’ve never tried), and I really want to try them out!

Oh.  And I have joined Facebook too.  Check me out at www.facebook.com/foreverfaithandfood/  !! www.facebook.com/whisksandwoodenspoons.

(Sorry, I couldn’t help myself.  They just looked SO good.  And it was.)

Are there any foods that always remind you of your childhood?  Fond memories?