Showing posts sorted by date for query Scones. Sort by relevance Show all posts
Showing posts sorted by date for query Scones. Sort by relevance Show all posts
If you are watching your sugars, you might think that treats such as Carrot Cake are off the menu and a think such as a Glazed Carrot Cake are totally verboten! Think again!
I have been playing around with single serving mug cakes this week and experimenting with them trying to make them sugar free. Not all of my experiments have had great results, but this one did and I am really excited to share it with you today!
.JPG "Glazed Carrot Cake in a Mug")
My mother loved carrot cake. It was her favorite kind. Always on her birthday she wanted me to make her a carrot cake.
Oh how she would have loved to have been able to have an almost instantaneous carrot cake on tap such as this one.
And being sugar free, its not all that bad for you. At least I like to think it isn't at any rate!
.JPG "Glazed Carrot Cake in a Mug")
The cake itself is nicely flavored and moist, with cinnamon, Swerve brown sugar and plenty of carrots. I would so have loved to add chopped raisins and walnuts, or even some pineapple, and I may do at some time, but today I kept it simple.
The glaze is a nice touch. It is a cream cheese glazed, not too sweet, flavored with vanilla and just a hint of Swerve icing sugar.
You can of course make this with regular brown sugar and icing sugars, and it will be just as delicious, maybe even more so.
.JPG "Glazed Carrot Cake in a Mug")
WHAT YOU NEED TO MAKE GLAZED CARROT CAKE IN A MUG
These mug cakes really don't take a lot of any one thing, and they go together and cook super quickly. That is all a part of their appeal. Almost instant gratification!
.JPG "Glazed Carrot Cake in a Mug")
For the cake:
- 1 1/2 TBS butter, melted
- 2 TBS Swerve brown sugar (can use regular brown sugar)
- 3 TBS whole milk
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 2 TBS finely shredded raw peeled carrot
For the glaze:
- 1 1/2 TBS cream cheese
- 1 tsp Swerve icing sugar or to taste (can use regular icing sugar)
- few drops vanilla extract
- cinnamon to sprinkle
.JPG "Glazed Carrot Cake in a Mug")
Like I said, I used the Swerve sugar replacements in both the cake and the glaze itself. Swerve is a sugar free sugar replacement that measures like for like with sugar.
It is made of completely natural ingredients, nothing artificial. I like that.
I also only use real vanilla extract. I just think it has a much nicer flavor than artificial vanilla. Because it is real, you also don't need to use as much to get the same amount of flavor.
I use plain all purpose flour. I have not experimented with gluten free flours or almond meal so I cannot say as to how they would turn out.
.JPG "Glazed Carrot Cake in a Mug")
HOW TO MAKE GLAZED CARROT CAKE IN A MUG
One of the things I really like about these mug cakes is the ease of preparation and almost instant gratification.
They are perfect for the smaller family or the singleton or for when you are just wanting some cake but don't want to go to all the bother and hassle of making a full sized cake! Nothing could be simpler.
.JPG "Glazed Carrot Cake in a Mug")
And as you can see the texture is quite nice and cake-like. Just be careful not to over cook it. If you do, you risk ending up with a rubbery cake.
In a small bowl or inside a mug, combine the melted butter, brown sugar, vanilla, milk, baking powder and cinnamon.
Whisk with a small wire whisk until well combined and smooth. Fold in the shredded carrot.
Wipe the edges of the bowl or mug clean.
Cook on high in the microwave for 1 to 1 1/2 minutes. When done the top will look set and it will not jiggle. Mine takes only 1 minute in my microwave, so do check at the one minute mark.
Whisk together all of the glaze ingredients until smooth. Smooth over top of the mug cake once you have left it to cool for a few minutes. Sprinkle with some cinnamon if desired.
Serve and enjoy!
.JPG "Glazed Carrot Cake in a Mug")
It really does have a nice texture and that glazed sets it off perfectly!
Of course I am no stranger to carrot cakes on here. I have shared many a recipe for them throughout the years. Here are some of my favorite ones:
CARROT CAKE ROLL - Like a jelly roll, except it is a moist and delicious carrot cake. There is a cream cheese filling to roll it around as well.
CARROT CAKE WITH A GINGER BUTTERCREAM FROSTING - filled with little sweet nuggets of raisins and toasted walnuts, the frosting is this delicious cakes crowning glory!
.JPG "Glazed Carrot Cake in a Mug")
CARROT AND POPPYSEED CAKE - this delicious carrot cake bakes in a loaf tin, and boasts an orange sugar crunch drizzle glaze. Its fabulous!
A SIMPLE CARROT CAKE - One simple layer, all of your favorite flavors, and a vanilla drizzle icing flicked over top.
.JPG "Glazed Carrot Cake in a Mug")
I really hope you will want to make this Glazed Carrot Cake in a Mug, sugar free or not. I hope you enjoy it as much as I did!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Glazed Carrot Cake in a Mug (sugar free)
Yield: 1
Prep time: 1 MinCook time: 2 MinTotal time: 3 Min
This is a perfect sugar free dessert for one. With its spicy carrot cake flavor and rich cream cheese glaze, it always goes down a treat. If you are not bothered about sugar, simply replace the sweeteners with an equal amount of sugar. This is delicious!
Ingredients
For the cake:
- 1 1/2 TBS butter, melted
- 2 TBS Swerve brown sugar (can use regular brown sugar)
- 3 TBS whole milk
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 2 TBS finely shredded raw peeled carrot
For the glaze:
- 1 1/2 TBS cream cheese
- 1 tsp Swerve icing sugar or to taste (can use regular icing sugar)
- few drops vanilla extract
- cinnamon to sprinkle
Instructions
- In a small bowl or inside a mug, combine the melted butter, brown sugar, vanilla, milk, baking powder and cinnamon.
- Whisk with a small wire whisk until well combined and smooth. Fold in the shredded carrot.
- Wipe the edges of the bowl or mug clean.
- Cook on high in the microwave for 1 to 1 1/2 minutes. When done the top will look set and it will not jiggle. Mine takes only 1 minute in my microwave, so do check at the one minute mark.
- Whisk together all of the glaze ingredients until smooth. Smooth over top of the mug cake once you have left it to cool for a few minutes. Sprinkle with some cinnamon if desired.
- Serve and enjoy!
Thanks so much for visiting. Do come again
This fluffy Buttermilk Biscuits Recipe is one of my favorite biscuit recipes. Such a simple make and it produces perfect, light and flaky biscuits each and every time.
Its a recipe I have had saved in my Big Blue Binder for many, many years now, and is considered to be one of my most reliable biscuit recipes!
.JPG "Fluffy Buttermilk Biscuits Recipe")
It dates back to the late 1970's when I was living in Calgary. I got the recipe from a friend's mother. She was a Latter Day Saint, and you can just bet that these were excellent biscuits from the get-go!
Latter Day Saints be good cookers!
I went through a period of time where I was collecting recipes which used buttermilk. I have always hated waste and wanted to be able to use up every scrap of buttermilk from the containers I bought. This delicious recipe was a part of that collection!
.JPG "Fluffy Buttermilk Biscuits Recipe")
The term Biscuit here is not to be confused with British biscuits. In the UK the word "biscuit" is used in the place of the word "cookies."
These are also not Scones. Scones and biscuits are two completely different things and used for two completely different purposes for the most part, but I won't get into that today.
You can call them whatever you like, but one thing is for sure and will never change and that is that these biscuits are flipping delicious!
Short and flaky, buttery, rich, and incredibly tasty, with a slight tang from the use of both sour cream and buttermilk.
.JPG "Fluffy Buttermilk Biscuits Recipe")
A quantity of frozen butter is grated into them. This serves a dual purpose. One to give them a rich buttery flavor.
Two to create little pockets in the dough and give them even more lift, making them incredibly light and flaky, with a beautiful buttery crust.
.JPG "Fluffy Buttermilk Biscuits Recipe")
WHAT YOU NEED TO MAKE THIS FLUFFY BUTTERMILK BISCUITS RECIPE
Simple baking store cupboard ingredients, combined with fresh dairy ingredients.
- 2 cups (280g) plain all purpose flour, sifted (if using cup measures, sift before measuring)
- 1 tsp salt
- 1 TBS baking powder
- 1/4 cup (30g) dairy sour cream
- 1/2 cup (120g) butter, frozen
- 3/4 cup (180ml) buttermilk (may need more)
- 1 TBS butter, melted
.JPG "Fluffy Buttermilk Biscuits Recipe")
Buttermilk is a fermented milk product these days, created by adding a culture to regular milk. Traditionally however, it was the thin not-fat liquid which was leftover after churning butter.
Although it looks and tastes rich and creamy, traditional churned buttermilk was always nonfat because all the fat wound up in the homemade butter.
These days, cultured buttermilk can range from skim to full-fat with corresponding calorie count, just like yogurt and sour cream, although most of what we buy in stores is low-fat.
.JPG "Fluffy Buttermilk Biscuits Recipe")
If you run out of buttermilk, there are several great substitutes for it. First, you can add some lemon juice or white vinegar (1 - 2 TBS) to a glass measuring jug and add whole milk to the amount you require. Leave for 5 to 10 minutes to clabber.
My favorite method is to combine equal parts of rich full fat plain yogurt with full fat milk. This is rich and creamy. It used to frustrate me that in the UK for the most part you could only get buttermilk in small one cup pots.
It came in very handy knowing how to make my own.
.JPG "Fluffy Buttermilk Biscuits Recipe")
HOW TO MAKE THIS FLUFFY BUTTERMILK BISCUITS RECIPE
These are a lot easier to make than one would suppose so long as you follow my instructions exactly and work quickly.
Preheat the oven to 450*F/230*C/ gas mark 7. Have a baking tray ready that you have lined with baking paper.
Sift the flour into a bowl. Stir in the salt and baking powder.
Add the sour cream and stir with a fork to mix it into the flour mixture.
.JPG "Fluffy Buttermilk Biscuits Recipe")
Grate in the frozen butter, mixing it in quickly with a fork or pastry blender as you go.
Stir in the buttermilk, a little bit at a time, until the dough clumps together. It will be a slightly nobbly dough, don't overwork it.
Pat out on a lightly floured surface to a rectangle which is 1 inch thick. Using a sharp knife, cut into 12 squares. Carefully transfer to the baking sheet.
.JPG "Fluffy Buttermilk Biscuits Recipe")
Bake in the preheated oven for 12 to 14 minutes. Brush with the melted butter and then bake for a further 1 to 2 minutes until golden brown top and bottom.
Serve warm. I love these with cold butter and preserves, but they really go with just about anything!
.JPG "Fluffy Buttermilk Biscuits Recipe")
You can split and fill them with many things, sausage, bacon, cheese and something which those of us who celebrate Easter will be enjoying a lot of this weekend, ham! They also go very well with fried chicken.
Great for breakfast, lunch or dinner!
.JPG "Fluffy Buttermilk Biscuits Recipe")
I have lots of delicious biscuit recipes here in The English Kitchen. Some others you might enjoy are as follows:
MILE HIGH GREEK YOGURT BISCUITS - Just as described. These are a real favorite with a beautiful crumb and texture.
QUICK AND EASY BUTTERMILK BISCUITS FOR TWO - The perfect biscuit, the perfectly sized for the smaller family.
CHEDDAR BACON AND CHIVE BISCUITS - Perfect with a soup or a salad or even just on their own. These are fabulously tasty and make a great dinner or breakfast biscuit!
Fluffy Buttermilk Biscuits Recipe
Yield: 12
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Crisp, flaky and buttery. These delicious biscuits go with anything!
Ingredients
- 2 cups (280g) plain all purpose flour, sifted (if using cup measures, sift before measuring)
- 1 tsp salt
- 1 TBS baking powder
- 1/4 cup (30g) dairy sour cream
- 1/2 cup (120g) butter, frozen
- 3/4 cup (180ml) buttermilk (may need more)
- 1 TBS butter, melted
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Have a baking tray ready that you have lined with baking paper.
- Sift the flour into a bowl. Stir in the salt and baking powder.
- Add the sour cream and stir with a fork to mix it into the flour mixture.
- Grate in the frozen butter, mixing it in quickly with a fork or pastry blender as you go.
- Stir in the buttermilk, a little bit at a time, until the dough clumps together. It will be a slightly nobbly dough, don't overwork it.
- Pat out on a lightly floured surface to a rectangle which is 1 inch thick. Using a sharp knife, cut into 12 squares. Carefully transfer to the baking sheet.
- Bake in the preheated oven for 12 to 14 minutes. Brush with the melted butter and then bake for a further 1 to 2 minutes until golden brown top and bottom.
- Serve warm.
Thanks so much for visiting! Do come again!
Its a lot colder today than it was yesterday. Talk about feast or famine! Yesterday I didn't have to keep the heat on all day. Today I have.
My next door neighbor brought me a dandelion in bloom yesterday to show me. I dare say that dandelion has lost its bloom today!
I decided to heat myself up a bowl of soup for my dinner today. Usually I like to have crackers with my soup, but I didn't have any in the cupboard.
I wasn't wanting to go out into the cold to the shops to get any either and so I did the next best thing. I decided to bake myself some biscuits to go along with the soup.
I wasn't, however, willing to bake a whole batch of biscuits because, well, there is really only me to eat them.
I decided to see if I couldn't make a much smaller batch of biscuits. I came across this recipe for Simple Drop Biscuits in a cookbook I have entitled, The Complete Cooking For Two Cookbook by America's Test Kitchen.
You cannot go wrong with an ATK cookbook. Those recipes have been worked and hashed out to perfection. I trust them implicitly!
I wish to put to rest the differences between Scones and Biscuits once and for all. I have the same comments made each and every time. Most people think that they are the same thing, but they truly are not. I promise you.
In the UK, they call cookies biscuits. These are not them. These are not cookies. Nor are they scones.
They are North American Biscuits. Biscuits have more butter and acidity (often from the use of buttermilk), making them extra fluffy and flaky. Scones rely on richer, denser, ingredients like heavy cream and eggs to get a sturdy, yet crumbly, pastry.
They are two completely different things. People thinking that there is no difference between the two things is a Pet Peeve of mine. It really is.
They also differ a great deal in how they are put together. With biscuits, the fat most usually is cut in using either a pastry blender or two round bladed knives.
With scones the fat is rubbed into the flour using your finger tips. This method along with the use of eggs and or cream form the major difference in texture.
WHAT YOU NEED TO MAKE DROP BISCUITS FOR TWO
Nothing too out of the ordinary here.
- 1 cup (140g) plain all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda (bicarbonate of soda)
- 1/8 tsp sugar
- 1/8 tsp salt
- 1/3 cup (80ml) cold buttermilk
- 2 TBS butter, melted and hot
- Additional melted butter to brush on top of the finished biscuits
Don't worry if you do not have any buttermilk. I know sometimes, especially in the UK, it can be hard to find. You can very easily make your own.
Here is what always works for me. You can whisk together equal parts of full fat plain yogurt and whole milk, or even sour cream and milk.
You can also put 1 TBS of lemon juice or white vinegar into a measuring cup and add whole milk to the measure you need. Leave it to sit for five minutes to clabber.
This works perfectly as a replacement.
HOW TO MAKE SIMPLE DROP BISCUITS
Nothing could be easier to make. There is no faffing about with having to pat them out or cut them into rounds or squares. You just mix together, drop and bake. Easy peazy.
You will want to bake these in a hot oven, so preheat your oven to 450*F/ 230*C. I use a very small baking sheet. It is only about 5 by 8 inches in size. You could use a pie dish, or any size baking dish. All you need is a dish large enough to hold them with space around for spreading/rising.
Sift your flour, soda and baking powder into a bowl. The reason I sift them is so that the leavening is mixed equally into the flour. Nobody wants a mouthful of baking powder when they bite into something.
It also helps to aerate the flour giving your baked result a bit more lift. Stir in the sugar and salt.
As with most quick breads, the wet ingredients are stirred together and then added to the dry. In this case you want cold buttermilk and hot melted butter.
When the butter hits the cold buttermilk, it clumps. This is exactly what you want. Little beads or clumps of butter. The clumps of butter melt and turn to steam when the biscuits are baking making for a lovely light and fluffy interior.
Stir the wet and dry ingredients together with a round bladed knife or a rubber spatula, taking care not to over mix. (Overmixing will give you a tougher biscuit.) You want a soft claggy dough that pulls away from the sides of the bowl.
Drop by heaped spoonsful onto the prepared baking sheet, leaving plenty of space in between for spreading, about 1 1/2 inches.
Bake for 10 to 12 minutes, rotating the sheet halfway through the bake time. When they are done they will be nicely puffed, golden brown and a toothpick inserted in the center should come out clean. Brush the tops of the hot biscuits with additional melted butter and serve immediately.
There is no shortage of biscuit recipes on here (as they are one of my favorite things.) Some of my absolute favorite biscuit recipes are:
And that is just the tip of the iceberg. You can find an extensive list here.
Their surface is covered with nice crisp craggy buttery bits. Light, fluffy and incredibly delicious. Its probably a good thing there is only four or I might be tempted to overdo it!!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Subscribe to:
Posts (Atom)
Social Icons