Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.

Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.
Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Gingerbread Cake With Lemon Ice

Gingerbread Cake With Lemon Ice

This makes a very moist and light gingery cake. Don’t be concerned if the centre sinks slightly—it will still be perfect! Buy a lemon sorbet or ice to serve with this. Lemon and ginger are a lovely combination.
Serves 8
Ingredients:
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
2 tsp (10 mL) ground ginger
½ tsp (2 mL) ground cardamom
¼ tsp (1 mL) ground black pepper
1 cup (250 mL) golden raisins
½ cup (125 mL) unsalted butter
3 tbsp (45 mL) finely chopped crystallized ginger
½ cup (125 mL) dark brown sugar
½ cup (125 mL) maple syrup
½ tsp (2 mL) grated lemon rind
2 eggs
½ cup (125 mL) milk

Syrup
½ cup (125 mL) sugar
½ cup (125 mL) water
1 tbsp (15 mL) grated ginger

Directions:
Preheat oven to 350°F (180°C).

Line the base of an 8-inch (20-cm) square buttered cake pan with parchment paper.

Sift together flour, baking powder, baking soda, salt, ginger, cardamom and black pepper into a large bowl. Stir in raisins and set aside.

Place butter, crystallized ginger, brown sugar, maple syrup and lemon rind in a pot over medium heat and gently heat until butter is melted and sugar is dissolved.

Beat together eggs and milk. Set aside.

Add sugar mixture to dry ingredients and stir together. Beat in egg/milk mixture. Batter will be very thin. Spoon into prepared pan and bake for 30 minutes or until a cake tester comes out clean.

Combine sugar, water and grated ginger in a small pot over medium heat. Stir until sugar is dissolved. Turn heat to medium-high, bring to a boil and boil for 4 to 5 minutes or until slightly syrupy. Set aside.

8. Let cake cool in pan for 10 minutes. Remove from pan, peel off parchment paper and set on a rack over a baking sheet. Use a skewer to punch holes and brush with ginger syrup. Cut into squares and serve with a dollop of lemon ice.
Serves 8

Date Dadus ~ Vegan

 

Date Dadus

Dadus make decadent, high-fiber treats that taste absolutely amazing. Plus, they are easier on blood sugar than most sweets. These raw refrigerator cookies rank high in protein, fiber and healthy fats—making them an ideal homemade, energy boosting treat. You can use any variety of dates in this recipe. The larger the date, the fewer you need. Fan favorites are medjool, Dayri, honey and barhi dates.

Ingredients:
1 16-ounce jar raw tahini, refrigerated for 2 hours or more

8−10 dates any variety, pitted and roughly chopped
¼ cup maple syrup or alternative liquid sweetener
¼ cup raw cacao powder cocoa powder or carob powder
½ cup dried currants or raisins
½ cup raw sunflower seeds or pumpkin seeds
¼ cup dried figs roughly chopped

1/8 cup raw cacao nibs optional
3 tablespoons crystallized ginger finely chopped
1 tablespoon fresh ginger peeled and minced
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground clove
1/8 teaspoon vanilla or cardamom extract
1/8 teaspoon high-quality mineral-rich salt
½ cup dark chocolate chips optionalDark Chocolate
For The Coating
½ cup vanilla granola or ½ cup raw almonds
¼ cup raw cacao powder cocoa powder or carob powder
½ teaspoon ground cardamom or cinnamon
½ teaspoon ground dried rose petals optional

Directions:

Pinch of high-quality, mineral-rich salt First prepare the coating. Finely grind the granola or almonds in a blender or food processor. 

Pour the ground granola into a small bowl and combine with the cacao powder, cardamom, optional rose petals and salt. Set aside.

Place all the remaining ingredients, minus the optional chocolate chips, into a food processor and combine until the mixture forms a sticky mass. Mix in the (optional and recommended) chocolate chips.

Alternatively, combine everything together in a large bowl with a wooden spoon. Just make sure you’ve finely chopped the dried fruit and that your batter gets well mixed.

Roll the sticky batter into 1-inch or 1-ounce balls. Roll each ball in the ground granola mixture so that it’s well coated and place on a plate.

Refrigerate after making. Dadus will keep in a well-sealed container in the refrigerator for up to 1 month. They also freeze beautifully.  Makes about 30 balls.

Celebration Punch

Celebration Punch

It’s time to celebrate! To commemorate a special occasion, I raise a glass to you, dear readers. Ten ingredients combine to make one truly delectable beverage.  Flavors warm and spicy, crisp and cool, all at once. In keeping with our ongoing kitchen pantry preserve/ cocktail experiments, we use fig jam here to special effect, a subtle note that captures the essence of the season, and lingers on the tongue with a silky mouthfeel.
Ingredients:
½ gallon unfiltered apple juice
6 cardamom pods, crushed
2 cinnamon sticks
2 star anise pods
2 tablespoons fig jam
2 cups bourbon
2 12-ounce bottles ginger beer
5 oranges (use 4 to make 2 cups freshly squeezed orange juice and slice 1 into wheels for garnish)
½ cup crystalized ginger, sliced
10 dashes Angostura bitters
Directions:
Pour the apple juice into a large pot. Add the cinnamon sticks, cardamom and star anise and let simmer for about 20 minutes. Add the fig jam and stir to dissolve. Remove from heat and let cool, then transfer to the refrigerator to chill for several hours or overnight.

Pour the spiced apple juice into a large punch bowl or pitcher, using a strainer to remove the whole spices. Add the bourbon, ginger beer and orange juice and mix well. Top with the crystalized ginger, orange slices and bitters. Add ice to serving glasses if desired. Serves 8.

Gingerbread

Gingerbread

 Ingredients
1/2 cup sugar
1/2 cup butter (I used salted)
1 egg
1 cup unsulphured molasses
1 1/2 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup hot water
1/2 cup apple sauce (optional for moistness)
1/4 cup diced crystallized ginger (optional - for a Starbucks copycat recipe)

Directions:
Preheat oven to 350*F.

Prepare a bread pan by lining with parchment paper and spraying with cooking spray. This will ensure bread slips right out of your pan with zero sticking.

Blend sugar and butter together until fluffy.

Add egg and molasses and beat well, scraping sides as needed.

Add baking soda, cinnamon, ginger, cloves and salt. Mix well.

Add flour in 1/2 cup at at time and mixing between each addition.

While mixing, SLOWLY add water to thin batter out. Now is the time to add the apple sauce if you wish, though I didn't need it.

If adding the crystallized ginger, add now.

Pour mixture into prepared bread pan and bake for 55 minutes. Remove from oven and add create a tent over bread to prevent from edges getting to dark.

Place bread back in oven and bake for 15 - 20 more minutes.

Remove from oven when a toothpick inserted into the middle of bread comes out clean.

Notes
This can also be made into a 9x9 cake or 4 mini loaf pans. Total cooking time will be approximately 45 - 55 minutes for cake pan or mini loaf pans.