Strawberry Chocolate Chip Scones

Every couple of months, I go out with a group of wonderful ladies for a little time out and girl time. This time, we went to the Jefferson Hotel and had afternoon tea. It was amazing! I was so thrilled by the scones I wanted to come home and try my hand at scones.

Strawberry Chocolate Chip Scones
Adapted from: Good Things Catered

Ingredients:

2 1/4 c. all purpose flour

1/4 c. granulated sugar, plus extra for sprinkling

1 Tbsp baking powder

1/4 tsp salt

1 stick (8 Tbsp) butter, chilled and cut into small pieces

1 egg

1/4 c. strawberry Fiber One yogurt

1/4 c. milk

1/3 c. chocolate chips

Directions:

-Preheat oven to 350 degrees

-In small bowl, combine egg, yogurt, milk, whisk to combine thoroughly and set aside.

-In large bowl combine flour, sugar, baking powder, salt, and whisk to combine.

-Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.

-Add chocolate chips, and toss to coat.

-Add wet ingredients to dry and mix in lightly with fork until dough just comes together.

-Turn dough out onto well floured work surface and pat into large ball.

-Shape dough into flat disk shape and cut with circle cookie cutter. Place on baking sheet. Sprinkle tops of scones with sugar and place in the oven.

-Bake until turn slightly brown, about 22 minutes.

-Remove from oven and let cool on baking sheet for 10 minutes.

-Transfer to a wire rack and let cool

Pumpkin & Chocolate Chip Muffins

When I saw a recipe for a healthier version of pumpkin & chocolate chip muffins in my google reader, I knew I'd have to make it. And I am so glad I did! These muffins from Loves to Eat are awesome...full of my favorite fall flavors!



Pumpkin & Chocolate Chip Muffins

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon or pumpkin pie spice
1/2 teaspoon salt
4 large eggs, slightly beaten
2 cups granulated sugar
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 cup vegetable oil
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (I used 1/2 bitter sweet and 1/2 semi sweet... next time I'll cut down on the altogether - they were very chocolately!)


Directions:
PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups. (I got 24 muffins and 1 mini loaf)
COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.
BAKE for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

Enjoy!

Banana Bread

I got this recipe from the Desserts cookbook from Weight Watchers, but I modified it heavily. I am posting my version here:

Banana Bread

2 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3 egg whites

1/2 cup unsweetened applesauce

2 tablespoons canola oil

4 very ripe medium bananas, mashed (2 cups)

Combine ingredients and cook at 375 degrees for 55 minutes. I baked this in my pampered chef mini-loaf stone, and had 4 perfectly sized loaves of banana bread. It is so rich and moist and wonderful - I highly recommend.

WW: 1/6 of a mini loaf is 2 points

Homemade Pretzels

Okay, I took these from someones blog before I started tracking where things are coming from. If I got them from you, please tell me so I can give you credit.

Homemade Pretzels

1 teaspoon dry yeast
2 tablespoons and 2 teaspoons brown sugar
2 cups flour
kosher salt
baking soda
shortening or butter

In a large mixing bowl mix 1 tablespoon HOT water and 1 teaspoon yeast. Mix until yeast dissolves completely. Stir in 2/3 cup WARM water. Stir in 2 tablespoons and 2 teaspoons brown sugar. Slowly add 2 cups flour, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the sides of the bowl. Lightly flour the counter and dip your hands into extra flour. Knead the dough until it is stretchy and smooth. Grease the cookie sheet well with butter/shortening and sprinkle it with kosher salt. Preheat oven to 475 degrees. Using liquid measuring cup fill a large saucepan at least 1/2 full of water. For each 1 cup of water, add 1 tablespoon baking soda. Divide the dough into 16 equal pieces. Shape the dough pieces into a pretzel shape. Bring the water in the saucepan to a gentle boil. Use a pancake turner to lower each pretzel into the pan. Count slowly to 30 then life the pretzel onto the greased and salted cookie sheet. Repeat until all the pretzels are done. Sprinkle some kosher salt on top of the pretzels and put them in the preheated oven for 8 minutes or until golden brown.

These were great, just like the ones from the mall. The only thing that was missing was the hot cheese! Yummm, I give these an A!

WW: 3 points (since this recipe only made me 7 pretzels!)