Sunday, December 21, 2014

Raspberry Meyer Lemon Scones


I am perpetually slow to follow trends. I think I first got the "Rachel" haircut in 2005. I often start watching TV shows a few years after the series goes off the air. And did you know that you can now do things like surf the internet on a phone? Crazy, right? 

Anyhow, being the girl perpetually late to the party I just recently discovered Meyer lemons and I have to say, where have they been all my life? They are the perfect combo of sour and sweet, fruity and tart. After using them for the first time I immediately started daydreaming about combining them with raspberries in a delightful scone. Months later-- see what I'm saying? Slow on the giddy up-- I finally made them by slightly adapting my Lemon Blueberry Scones recipe and they were everything I'd been hoping for and more.

Raspberry Meyer Lemon Scones
printable recipe


For the scones
Ingredients:
2 ¼ cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into ¼ inch cubes
¾ cup fresh or frozen (not thawed) raspberries
1 cup heavy cream
1 teaspoon zest of Meyer Lemon


For the glaze
Ingredients:
1 tablespoon lemon juice
1/2 cup confectioners sugar


Directions:
Place an oven rack at the middle setting. Preheat the oven to 425.


Blend the flour, baking powder, sugar and salt in a large bowl. Set aside.


Using a pastry cutter or food processor cut the butter and lemon zest into the flour mixture until the mixture resembles coarse sand. A few larger butter lumps will remain. Add the blueberries and gently fold with a spatula to evenly distribute the berries.


Add in the heavy cream and stir gently until well combined.


Gently fold the dough into a slightly sticky ball. Roll out into a disc 3/4 inch thick. Slice into 8 wedges and place on a parchment-lined baking sheet.


Bake for 12-15 minutes or until the scones are lightly golden brown. While scones are baking mix the lemon juice and confectioners sugar in a small bowl until smooth.


Immediately after removing from the oven spread or drizzle glaze onto the warm scones. Cool on a wire rack for 10 minutes.

Source: Adapted from Baking Illustrated and glaze adapted from Baking Bites

Sunday, April 6, 2014

Single Serving New York Cheesecakes


For all you Friends fans out there, you are likely familiar with the episode where Rachel and Chandler steal and eat cheesecakes. Well, I was watching this episode a few nights ago and was overcome with a hankering for some cheesecake. Since I didn't have the desire, or the ingredients, to make a whole cheesecake I went searching for a single serving recipe and oh boy did I find one! 

These little babies were exactly what I was looking for! They are so simple, quick to prepare and in about 45 minutes you can have your own glorious cheesecake. (eating off the floor a la Rachel and Chandler is optional)

Single Serving New York Cheesecake
makes 4 single serving cheesecakes

Ingredients:

4 graham cracker squares (2 full sheets)
3 Tablespoons sugar
1 Tablespoon unsalted butter, melted
4 ounces cream cheese, at room temperature
1 1/2 Tablespoons sour cream
1/4 teaspoon vanilla extract
3 Tablespoons beaten egg (1 large egg is about 4 Tablespoons)

Directions:


Pre-heat oven to 325. Prepare a standard sized muffin tin either with paper liners or lightly greased.

Crush the graham crackers into crumbs. Mix the crumbs with melted butter and  1 Tablespoon of sugar until fully combined.

Scoop the crust mixture evenly between 4 muffin cups and press firmly to the bottom of the pan.

In a medium bowl whip the cream cheese until smooth. Add the sour cream, remaining sugar and vanilla and whip until creamy. Gently fold in the egg. Do not over-mix the batter with egg or your cheesecakes will crack.  Spoon the batter into each of the muffin cups. 

Bake for 22 minutes, or until the tops of each cheesecake have just set.

Let cool at room temperature for 15 minutes, then remove from the pan and cool completely in the refrigerator. 

Adapted from Love, H