Banana Coconut Scones

In my newbie travels as a blogger, I’ve come across some really amazing blogs (and some not so amazing, but I digress…).  Edibles & Travels is one of my new faves (I envy the peaks on her muffins 😉 ), and she recently posted a recipe for Banana Coconut Muffins.  Had a nice Caribbean-sounding vibe, brought be back to my honeymoon…you get my drift.  So I thought, hey, I have coconut.  I have a borderline overly ripe banana that’s looking lonely!  And thus, these Banana Coconut Scones were born.  If anyone needs me, I’ll be sipping a Rum Punch, my toes in the sand, enjoying a scone – well maybe not really, but a girl can dream, right?!? 🙂

The Recipe:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

6 tablespoons (3/4 stick) butter, cold

2 tablespoons honey

3/4 cup milk

1 egg

1/2 cup sweetened coconut (plus additional for garnish)

1 ripe banana, mashed

The Process:

1.  Preheat the oven to 375 F.

2.  Place the flour, baking powder, and cinnamon in a large mixing bowl and stir to combine.

3.  Cut the butter into pieces and add to the flour mixture.  Work the butter into the flour with your hands until the butter disappears into the flour and it yellows a bit.

4.  Add the honey, milk, and egg to the flour mixture and stir until mixed well.  Add the coconut and mashed banana and mix again until all incorporated.

5.  Scoop spoonfuls of dough onto a cookie sheet about an inch apart.  Sprinkle with a little additional coconut, if desired.

6.  Place in the oven for 12-15 minutes or until the scones are slightly golden on top.

7.  Remove the scones and place them on a cooling rack.  They are best when served warm and drizzled with a little honey.  Yum, yum 🙂

Honey Lemon Bars

I’m a huge fan of anything lemon when it comes to baking.  These are amazing, and super simple to put together.  The honey adds just the right amount of sweetness without being overpowering.  A perfectly light, warm-weather dessert 🙂

 

The Recipe:

Dough:

1 cup all-purpose flour

2 tablespoons sugar

1/2 cup (1 stick) butter, cold

Filling:

2 large eggs

1/4 cup honey

3 tablespoons lemon juice

1 teaspoon lemon zest (my addition, but a little more lemon flavor never hurts in my opinion!!)

2 tablespoons flour

1/2 teaspoon baking powder

The Process:

1.  Heat oven to 350 F (325 F if using glass or dark metal pans)

2.  To make the dough, place the flour and the sugar in a mixing bowl and stir to combine.

3.  Cut the cold butter into small chunks and add to the flour mixture.  Using your hands, rub the butter into the flour mixture until all the butter disappears and the dough starts to hold together a bit.

4.  Place the dough in an 8″x8″ baking pan and press into the bottom in an even layer.

5.  Place in oven for approximately 10-12 minutes to bake.

6.  While the crust is baking, prepare the filling.  Break the eggs into a mixing bowl and add the honey and lemon juice.  Whisk together until completely blended.  Add the flour and baking powder and whisk again until smooth.

7.  Remove crust from the oven and pour the lemon filling into the pan.

8.  Bake for 20-25 minutes.  The filling should not move when you slightly shake the pan.  If it does, place back in the oven for another 5 minutes.

9.  Transfer to a cooling rack and allow 10 minutes for cooling before cutting into squares.  Sprinkle with powdered sugar and enjoy the lemony goodness!

Dreamy Hot Chocolate

Hot chocolate can’t be beat – no matter what the temperature is outside.  I’ll admit, I’m not one for making it from scratch too often (the convenience of those little packages calls to me…).  This recipe is super simple and the method is pretty smart.  The touch of honey and cinnamon make it extra tasty.  Will definitely be making this often!  Warm and fuzzy thoughts to all! 🙂

The Recipe (makes 4 cups):

6 teaspoons unsweetened cocoa powder

8 teaspoons sugar

2 teaspoons honey

4 cups milk

The Process:

1.  Measure 1-1/2 teaspoons cocoa powder, 2 teaspoons sugar, and 1/2 teaspoon honey into 4 individual mugs.  Stir with a spoon to make a paste.  Add 1 tablespoon milk into each mug and stir until dissolved.

2.  Pour the milk into a saucepan and heat over medium heat until the milk begins to steam and you can see tiny bubbles form at the sides of the pan.  Remove from heat.

3.  Ladle the warm milk into the mugs (about 1 cup each) and stir.  Serve with a dollop of freshly whipped cream and a sprinkling of cinnamon.

Teddy Bear Pancakes

My little girl is home sick today, so we were flipping through the cookbook, and her little eyes widened as we turned to the teddy bear pancakes.  How could I say no to that sweet face?  Plus, pancakes on a weekday, so bonus 🙂  All in all, I have to say this is a great recipe to have in my back pocket.  Very little sugar, whole wheat flour (which is immensely surprising for a cookbook written in the ’80’s…)  Hope your kids (big and small) enjoy as much as mind did!

The Recipe (made about 8 good size bears):

4 tablespoons butter

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon (my addition)

1 egg

1 cup milk

Honey (optional)

Banana slices (optional)

 

The Process:

1.  Heat griddle (or frying pan) to medium heat.

2.  Melt 2 tablespoons of the butter and set aside.

3.  Place the all-purpose flour, wheat flour, baking powder, sugar and salt in a bowl.  Stir to combine.

4.  Break the egg into the bowl.  Add the melted butter and milk and whisk until incorporated (shouldn’t be any lumps).

5.  Brush the griddle or frying pan with butter to coat evenly.

6.  To make the Teddy shapes, spoon about 1 tablespoon of batter into the center of the pan for the body and then 1 teaspoon above for the head.  With another teaspoon, make the 2 ears, 2 hands, and 2 feet.

7.  Cook over medium heat until small bubbles begin to form on the top.  When golden brown on the one side, flip over and allow the other side to cook, about 2 more minutes.

8.  Repeat till all the batter is gone!

Pro Tip:  Heat the oven to low heat (200 F) and place the finished pancakes on a cookie sheet with a foil cover to keep warm until you’re ready to serve.

Serving Suggestion:  I’m typically pretty boring when it comes to pancakes – maple syrup is enough for me.  However, they recommended honey as a topping, and I thought – what the heck?  So I sliced some bananas, drizzled a little honey over, finished with a dusting of powdered sugar – and holy pancake!  My kid could not eat them fast enough.  Mommy mission “Feel Better” accomplished.