All posts by The Newlywed Chefs

Pumpkin Scones

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The other day, I went to Starbucks to get my seasonal favorite #PSL, (I have to use the hashtag, right?), and decided to order a scrumptious fall baked good to compliment my beverage: a pumpkin scone. I was shocked when the barista explained to me that they have “temporarily discontinued” the pumpkin scones because “stores can’t keep up with such high demand.” …Wha??! Anyhow, still craving a pumpkin scone, and with a free afternoon in our new kitchen, I was determined to make my own.

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These turned out even better than the original. Not dry (yes, you could use the M word here- my least favorite word that rhymes with “hoist”), sweet, with the right amount of fall spice and covered in frosting. Your day is sure to start off right with one of these and a coffee in hand.

Simply mix the dry and wet ingredients in separate bowls, cut the butter into the dry ingredients, and add wet to dry.

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Then, form the dough into a one inch-thick rectangle, keeping the dough as cold as possible. If you have a marble pastry board, now would be a great time to use it. If not, do what I did and work on your counter.

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Next, divide that dough with a sharp knife or pastry blade into thirds.

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Next, cut the thirds in half, creating six large scones.

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Pop these babies in the oven and when they’re done cover in as much vanilla frosting as you’d like. The warm scones will soak some of the frosting into their nooks and crannies, still with plenty on top. Really go for it here, folks… check out the little puddles of goodness that formed underneath. At this point in the baking process, Neil just happened to arrive in the kitchen and graciously volunteered to take the parchment with the extra frosting. We wouldn’t want it to go to waste, after all.

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The easiest (and prettiest) way to drizzle the spiced frosting is to use a squeeze bottle, but you could always use a whisk. You might have some frosting left over, but you can save it for future dunking and drizzling.

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There is nothing like baking on a cool fall day. Happy fall, my dear friends!

 

Pumpkin Scones
Prep Time: 30 min. Cook Time: 14 min.
Adapted from: Top Secret Recipes

Ingredients:

For the Scones:

2 cups all-purpose flour
1/4 cup white granulated sugar
1/4 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch ground clove
8 tablespoons unsalted butter, cold
1/2 cup pumpkin purée
1/4 cup heavy cream
1 teaspoon vanilla extract
1 egg, lightly beaten

For the Vanilla Frosting:

2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1 pinch salt

For the Spiced Frosting:

2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 pinch ground clove

Preparation:

Preheat oven to 425°. In a large bowl, mix together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and clove. Dice the butter and cut it into the flour using a pastry blade until the flour and butter resemble small peas. Set aside.

In a separate smaller bowl, combine the pumpkin, cream, vanilla, and egg. Fold the wet ingredients into the dry ingredients until combined. At this point, pick up the dough and knead on a floured surface about 5 times until well combined. Don’t work the dough too much, though.

Form dough into a long rectangle, about an inch thick. With a sharp knife or pastry blade, cut the dough into three pieces, then cut each of those pieces in half. Transfer to a baking sheet lined with a silicone mat and bake for 14-16 minutes.

While scones are baking, make the frosting. Using an electric mixer, combine all ingredients of the vanilla frosting together until smooth. Taste to make sure you like the frosting. Using a spatula, slather each scone in the vanilla frosting. The more the better, and it’s best to do this while the scones are still warm. Allow to cool while you made the spiced frosting.

In the same bowl, use an electric mixer to combine all ingredients of the spiced frosting together. Again, taste and make sure you like it! Transfer to a squeeze bottle and drizzle over each scone.

Enjoy! Makes 6 large scones.

Banana Shakes

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No, we didn’t go anywhere. It’s been kind of crazy in the lives of the Ostercamps lately. We went to Florida on vacation. School and work started again. We had family in town. And oh hey, we bought our first house!! All that to say, thanks for sticking with us as our posts have been few and far between over the past month. We are super excited about our first place. Remember those previous posts that made me tear up as I wrote about how much we love our village? We are fortunate enough to have bought a little corner of that village. Right now, it’s a mess over there as my brother-in-law, uncle, and husband are completely renovating the bathroom. I mean, sledgehammering, ripping out dry wall, putting in new flooring and more.

In the mean time, the school year has started and everyone around town is getting back in the swing of things. Each new school year, I find the opportunity to get ultra organized. Not just with file folders and color coded post-it tabs (which are essential), but also at home. It’s a good time to donate summer clothes that weren’t even touched this year, organize bookshelves, recycle old magazines, and buy new school supplies. Or in our case this year, buy a new house! Second to New Year’s, I also find it fitting to make a few resolutions for the school year, such as healthy eating.

While my sister was in town, she introduced me to these delicious banana shakes. Simple ingredients, simple prep, and I kid you not, it tastes like a gosh darn banana milkshake. A lot of bloggers have featured these on their sites, and there are various mix ins, but I like this recipe as foundation for anything fancy you care to add. For the best taste and consistency, make sure your bananas are ripe (no green, lots of brown spots), and frozen overnight.

They’re a healthy snack that your kids will look forward to after school…or, that I’ll look forward to after work. Happy new school year everyone!

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Banana Shakes
Prep Time: 5 minutes Cook Time: 0 minutes

Ingredients:

2 bananas, frozen
2 tablespoons almond butter
2 tablespoons honey
1/4 cup almond milk

Preparation:

Blend all ingredients together using a blender and serve cold. That’s it. Really! How easy is that?!

Makes: Two small 5-oz. shakes, or one large 10-oz. shake

Easy Slow Cooker Beef

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Sometimes having the oven on in the summer is the last thing I want to do. It’s hot. It’s humid. It’s gross. Why bring more heat in the kitchen? For some reason, I think of slow cooker meals being a winter thing, but it’s a really good way to keep your kitchen cool through the hot summer days. This beef is literally one of the easiest meat entrée recipes I’ve ever done. You brown the beef, place it in the pot with the other ingredients, and come home after work to a delicious, juicy, tender meat with savory garlic flavor. Pair it with potatoes (sweet potatoes if you’re going Paleo!) and you’ve got yourself a one-pot-wonder!

You can also reduce the juices it cooks in to make an irresistible gravy.

Easy Slow Cooker Beef
Prep. Time: 15 min. Cook Time: 8 hours
Inspired By: Delicious Obsessions

Ingredients:

2 lb. beef chuck roast (beef shoulder)
16 garlic cloves, smashed
1 yellow onion, sliced thin
1 cups beef broth
*1 beer (we used Blue Moon)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
4 bay leaves

*optional

Preparation:

Heat oil over medium high heat. Cover beef in salt and pepper on all sides. Sear the beef for about 1 minute on each side, or until brown. Place beef in the crock pot. Add all other ingredients to the crock pot and cook on low for 8 hours. When finished, discard bay leaves and place beef on a cutting board. Shred beef using a fork and knife.

Transfer the juice from the crock pot in another pot or dutch oven over high heat. Boil, then reduce to a simmer. Simmer for about 30 minutes or until gravy thickens. Add the shredded beef to the gravy and simmer for another 10 minutes.

Serves 12

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