Cinnamon Bun Scones

IMG_8631It’s time for another addition of … the Secret Recipe Club. Always a favorite time to share an excellent recipe from a fellow blogger. This time around I made these delicious, marvellous, scrumdiddlyumtious Cinnamon Bun Scones. Cinnamon buns are one of my favorite things. Scones are one of my favorite things. So when I saw them at Making Memories with your Kids I eventually decided on them. This was a long and gruelling process. I have wanted to get Erin’s blog for years! Yes, years! Basically since I joined the club. I pinned oodles of recipes so I can make them all later. One thing is for sure, her kids will have fabulous memories of their mom.

* 2 cup AP flour
* 1 cup oatmeal, quick or old-fashioned, uncooked
* 1/4 cup plus 2 Tbsp. sugar, divided
* 1 Tbsp. baking powder
* 1/4 tsp. salt
* 8 Tbsp. (1 stick) chilled butter, cut into pieces
* 3/4 cup 2% milk
* 1 large egg
* 1 tsp. vanilla
* 1 cup Hershey’s Cinnamon Chips
* 2 tsp. ground cinnamon
Glaze
* 3/4 cup powdered sugar
* 1/4 tsp. vanilla
* 3 to 4 tsp. milk- I used 7 tsp. to get it the right consistency
1. Mix together flour, oatmeal, 1/4 cup of sugar, baking powder, and salt. Cut in butter until you get little pea sized chunks. In separate bowl beat egg with milk and vanilla. Stir into dry mixture. Fold in cinnamon chips.
2. Combine remaining 2 Tbsp. of sugar with cinnamon. Sprinkle on dough and gently knead a few times so you have swirls of cinnamon sugar.
3. Use a large spoon to scoop about 1/4 cup batter onto greased cookie sheets.
4. Bake for 12 minutes at 425 degrees.
5. Combine icing sugar and vanilla. Add milk 1 Tsp. at a time until you get desired consistency. Drizzle over warm scones.
6. Eat and enjoy!


Mexican Wedding Cookies

IMG_8254Secret Recipe Club is definitely one of my most favorite recipes to make for the month. So I was a bit bummed that we were going to be taking December off. I totally understand of course. Christmas can make it a very busy season for everyone. Then the cookie carnival was announced. Cookies. In December. Perfect. Basically it’s the same premise, you get assigned a secret blogger, and pick a recipe from their site. This month though, it’s all about the cookies. I was very happy to receive Turnips 2 Tangerines, I was oh so hoping that I would be assigned someone from a different group (although I love my group C) so I could discover someone new. My wish was granted and I am so glad because the family absolutely loved the Mexican Wedding Cookies that I eventually settled on. There they wait in the freezer waiting to be brought out again at Christmas time. This may just be a recipe that my family starts requesting every year.

  • 1 cup butter, room temperature
  • 1/2 cup icing sugar
  • 1 tsp. vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 cup pecans, chopped fine
  • Icing sugar for coating cookies

1. Cream together butter and sugar until fluffy. Add vanilla, and flour, beating until fully combined. Beat in pecans.

2. Shape about a tablespoon of dough  into crescents. Place on cookie sheet.

3. Bake for 45 minutes at 275 degrees. Immediately roll in icing sugar. Cool. Re-roll in icing sugar.

4. Eat and enjoy!


Banana Chocolate Chip Snack Cake

IMG_8066We used to have snack cake growing up. Which to me basically means no frosting so you can totally get away with eating it for lunch . Then the time for Secret Recipe Club rolls around and joy of joys I got The Savvy Kitchen. Whoo hoo, I was excited. I pinned and pinned and then I pinned some more. I will certainly not be lost for ideas come Christmas, as I have an arsenal of cookie recipes now waiting for me. I was off to a pot luck though I and I knew that this Banana Chocolate Chip Cake would be a big hit. I was right, it was. My nephew even gave it two thumbs up. So  I made it, we ate it, and now want some more.

  • 1 cup vegetable oil
  • 2 1/2 cups sugar
  • 4 eggs
  • 1/2 cup sour cream
  • 2 tsp. vanilla
  • 4 over ripe bananas, you want the skins to be turning dark brown
  • 3 cups all-purpose flour
  • 2 tsps. baking soda
  • 1/2 tsp. salt
  • 2 cups chocolate chips

1. Mash bananas. Beat in vegetable oil and sugar. Beat in eggs, one at a time, then sour cream and vanilla.

2. Combine flour, baking soda and salt. Add to wet mixture and beat until just combined. Stir in chocolate chips.

3. Pour into a greased 13×9 inch pan. Bake for 60 minutes at 325 degrees. Use a toothpick to ensure that it has cooked all the way through.

4. Cut into squares.

5. Eat and enjoy!


Carrot Ginger Pumpkin Soup

IMG_7766One of the best parts of vacation is getting home, back to routine. I’m a routine girl. I love being in the kitchen, most days end up being delightfully similar. There are always a few perks every month. Dates, birthdays, special events, and one that comes around every month, is The Secret Recipe Club. A little party in my kitchen. I love getting my assignment, I love eating my assignment. I love reveal day. Today! All so fun. This month, was the first time I have received a blog I had already received. It’s okay, I was expecting it, I have been in the club a long time, and you know there are only so many blogs to go around. So I quite happily perused the wonderful blog Mangia! I pinned a bunch of new recipes to keep for later, but eventually I decided on the perfect soup for fall Carrot, Ginger and Pumpkin Soup. It was hearty, it had lots of flavor, and it was pretty easy too. Most of Chelsy’s recipes are gluten-free so a perfect blog to check out when cooking for someone who is gluten-free. Head on over , check her out, you won’t be sorry you did.

  • 2 Tbs. extra virgin olive oil
  • 1 sweet yellow onion, chopped
  • 1 small ginger root, peeled and finely grated (finely chopping works too)
  • 3 cloves garlic, minced
  • 3 c. low-sodium vegetable broth
  • 3 c. water
  • 1 lb. carrots, cut into 1/2 in. chunks
  • 1 15 oz. can pumpkin puree
  • pinch of curry powder -I used 1/2 teaspoon.
  • salt and pepper, to taste

1. Heat olive oil in soup pot. Add onion, ginger and garlic. Cook until onion is tender.

2. Add remaining ingredients. Bring to a boil. Reduce to a simmer and cook for 30 minutes until carrots are tender. Stir often.

3. Blend soup into a puree.

4. Eat and enjoy!