Posts by tag: Thanksgiving

  • Chai Spiced Apple Scones with Apple Cider Glaze

Chai Spiced Apple Scones with Apple Cider Glaze

Posted on October 9, 2017

Things have been looking overly orange around here these past couple of weeks. Carrots, squash and deeply hued Fall spices have all taken center stage. Both on the blog and in my real life.

Not that I’m complaining, per se. Because orange is one of my favorite colors. And orange-colored foods are some of my favorite foods. But I think it’s about time we had a little break from all the orange. There are so many other colors worth exploring!

In an effort to try and bring a little green back into my life, I’ve been on a serious leafy green salad kick (look for that recipe coming out next week!). And I’m also attempting to make a dent in an overly ambitious haul of red apples. Which means apple pie, apple crisp and maybe even an apple cocktail or two (or three!) are all going to be on repeat for the foreseeable future.

But for now, we’ve got apple scones.

Chai Spiced Apple Scones with Apple Cider Glaze | www.floatingkitchen.net

These Chai Spiced Apple Scones with Apple Cider Glaze are my most recent apple creation and they just scream Fall. Loaded with chunks of chopped apples and cozy chai spices (the combination which was inspired by this recipe from Pastry Affair), they are the perfect baked good to enjoy on a cool, crisp Autumn morning. And don’t skip the fresh apple cider glaze. Because really, what’s a scone without a hefty drizzle of something sticky and sweet on top.

You can use any kind of apple you like. And you don’t even need to bother peeling them. Just chop them up relatively small and uniform (around the size of an almond) so they cook up evenly in the scones. Easy peasy. And on the breakfast table in no time!

Chai Spiced Apple Scones with Apple Cider Glaze | www.floatingkitchen.net

Chai Spiced Apple Scones with Apple Cider Glaze | www.floatingkitchen.net

I’m sharing the recipe for these Chai Spiced Apple Scones with Apple Cider Glaze as part of our monthly seasonal eating initiative organized by Becky from Vintage Mixer. Be sure to check out Becky’s October Produce Guide for recipe suggestions on everything from pears to pumpkins! And for even more inspiration, click on the links below to see what some of my blogging friends whipped up this month.

Cheers,

Liz

Recipe adapted from my Pear and Ginger Scones with White Chocolate Drizzle

Chai Spiced Apple Scones with Apple Cider Glaze

Yield: Makes 8 scones

Chai Spiced Apple Scones with Apple Cider Glaze

Ingredients

  • For the Scones
  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup plus 1 tablespoon granulated sugar, divided
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground black pepper
  • 1/2 cup (8 tablespoons) unsalted butter, cubed and chilled
  • 2/3 cups plus 1 tablespoon heavy cream, divided
  • 1 egg
  • 1/4 tsp. vanilla extract
  • 1 1/2 cups chopped apple

  • For the Apple Cider Glaze
  • 1/2 cup powdered sugar
  • 2 tablespoons apple cider
  • 1/8 tsp. ground cinnamon

Instructions

  1. Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper and set it aside.
  2. In the bowl of your food processor with the blade attachment, combine the flours, 1/2 cup of the sugar, baking powder, baking soda, salt and spices. Add the cold butter and pulse until you have a coarse crumb.
  3. In a small bowl, whisk together 2/3 cups of the heavy cream with the egg and vanilla extract. Then add this liquid mixture to your food processor and pulse until the dough has just come together.
  4. Turn the dough out onto a floured work surface and use your hands to fold in the chopped apple, being careful not to overwork the dough. The dough will be slightly wet and sticky. You can lightly flour your hands to help prevent the dough from sticking.
  5. Shape the dough into a round disk, flattening it so it’s about 1-inch thick. Then cut the disk into eight wedges. Transfer the wedges to your prepared baking sheet, leaving 1 to 2-inches between them. Then brush the tops of the wedges with the remaining tablespoon of heavy cream and sprinkle with the remaining tablespoon of sugar. Transfer the baking sheet to your pre-heated oven and bake the scones for 15-18 minutes, or until golden brown around the edges. Remove the baking sheet from your oven and allow the scones to rest for 10-15 minutes before transferring them to a wire rack to continue cooling.
  6. To make the glaze, combine the powdered sugar, apple cider and cinnamon in a small bowl until smooth. Then drizzle the glaze over the scones before serving.
  7. These are best when enjoyed on the day of baking. Leftovers can be stored in an airtight container at room temperature for 1 day.
https://www.floatingkitchen.net/chai-spiced-apple-scones-with-apple-cider-glaze/

October Eat Seasonal Recipes

October Eat Seasonal Recipes

Smoky Pumpkin Black Bean Chili by She Likes Food

Cheddar Chipotle Sweet Potato Soup by Healthy Seasonal Recipes

Apple Cinnamon Scones by Completely Delicious

Instant Pot Red Velvet Beet Soup by Letty’s Kitchen

Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad by Flavor the Moments

Apple Cinnamon Baked Oatmeal by JoyFoodSunshine

Spaghetti Squash Shakshuka by Kitchen Confidante

Curried Cauliflower Quinoa and Lentil Salad by Food for My Family

One-Skillet Zucchini Lasagna by Vintage Mixer

Creamy Chicken and Mushroom Stuffed Peppers by Foodie Crush

 

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  • Honey Roasted Carrots

Honey Roasted Carrots

Posted on September 25, 2017

This post was originally published here on September 22, 2014. I’ve since updated the photographs and text. I hope you give it a try!

Fall has officially arrived. But it sure as heck doesn’t feel that way.

We got hit with a swath of hot, humid air over the weekend. And while I totally took advantage of it (boating, patio beers and beach walks galore!), it did kind of put a damper on my cooking plans.

Fall baking will have to wait until the temperatures cool down enough for me to be able to tolerate turning on my oven for an extended period of time. But these carrots, well, they needed to get cooked. Another day or two and they might have been sentenced to die a slow death in the crisper drawer.

Honey Roasted Carrots | www.floatingkitchen.net

Roasted root vegetables are to Fall as tomato salads are to Summer. They are staples. I make them as often as I can. And I never seem to tire of them.

I can easily consume a whole sheet pan of roasted vegetables in one sitting. Which is an achievement that I’m not ashamed of.

These Honey Roasted Carrots are one of those simple side dishes that I make and serve all the time. I hardly even have to give the recipe a second thought at this point. The short ingredient list (only 5!) and easy preparation method has become second nature. And of course, they taste pretty amazing, too. They hit all the magical notes: earthy, salty, sweet and herby. What more could you ask for? Really?

Honey Roasted Carrots | www.floatingkitchen.net

If the carrots are very large/thick, you can cut them in half lengthwise. But I try to purchase smaller ones, if possible, so I can leave them whole. I think it results in a much prettier presentation (along with leaving a tiny bit of green at the ends for a bit of color contrast!).

What’s your favorite root vegetable to roast up during the cooler months?

Cheers,

Liz

Honey Roasted Carrots

Serves 4-6

Honey Roasted Carrots

Ingredients

  • 1 lb carrots, peeled, washed and greens trimmed
  • 1-2 tablespoons fresh thyme leaves
  • 1-2 tablespoons extra-virgin olive oil
  • 1-2 tablespoons honey
  • 1/2 tsp. salt

Instructions

  1. Pre-heat your oven to 425 degrees.
  2. Add the carrots and thyme to a large rimmed baking sheet. Drizzle with the olive oil and honey, tossing to coat. Then sprinkle with the salt.
  3. Transfer the baking sheet to your pre-heated oven and roast the carrots for 20-30 minutes, or until they are tender and browned in some spots, stirring them gently once halfway through. Remove from the oven and set aside. Transfer to a plate and serve immediately.
  4. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
https://www.floatingkitchen.net/honey-roasted-carrots/

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