Girl Scout Thin Mint Scones
Girl Scout Thin Mint SconesOne of the best times of the year is Girl Scout Cookie Season! And what better way to bake with seasonal ingredients than to use Thin Mint Cookies!!!I've made these before, but those scones were square and I wanted to tell you about the ease of scooping your scones. Well, there isn't much to tell. It's EASIER. It's FASTER. It's perfect when you are baking at 4 am!I usually buy 8 boxes of Thin Mints for my "seasonally eating" season!It's really easy to make scones. One bowl and no mixer. Doesn't get much easier than that!Cut in the cold butter - you can use a pastry cutter, two knives or your fingers. Rough chop a sleeve of Girl Scout Thin Mint cookies. The packages seem to get smaller and smaller...I think this package has 16 cookies in one sleeve. Add this to the dough and mix to blend. Then you just stir in some heavy cream and mix together, but don't overmix. I use a scooper to make the scones - sometimes I make bigger scones with a bigger scoop, or more scones with a smaller scoop. You may need to press the dough into the scoop so everything holds together.Brush an egg wash on the scones or you can use some extra heavy cream. I sprinkle some sanding sugar on top, but sugar in the raw or granulated sugar would work too. The "bigger" sugar gives a really nice crunch.This batch has larger scones and a few smaller scones! Something for everyone!Recipe: Thin Mint SconesAdapted from: Cream Scones from the Art and Soul of Baking (page 152). This is a very good book - find it on Amazon or in your library.Scone Dough:2 cups (10 oz) all-purpose flour1/4 cup (1 3/4 oz or 50 grams) granulated sugar2 1/2 t baking powder1/4 t salt1 stick butter (4 oz) (cold, cut into pieces)1 cup (8 oz) heavy whipping cream (cold)1 c chopped Girl Scout Thin Mint cookies (one sleeve of 2016 cookies was 16 cookies)Topping:1 egg, lightly beaten OR more heavy whipping cream2 T sanding sugar or granulated sugar1. Preheat over to 425 degrees2. Mix together dry ingredients.3. Using a pastry cutter, two knives or your fingers, cut in the butter. (The book uses a food processor, but I like to make scones by hand...less to clean up!). Add the chopped Thin Mint cookies.4. Pour in whipping cream. Blend together quickly (I use my hands and/or a spatula). Do not overmix.5. Scoop scones (or you can form into a circle or square and then cut shapes).6. Place on parchment or Silpat covered baking sheet. Brush with egg wash or heavy cream. Sprinkle with sugar.8. Bake for 14-16 minutes (depending on your oven and size of scone) until golden brown and delicious.
Broccoli Slaw with Ramen Noodles - Perfect Potluck Salad
Broccoli Slaw with Ramen Noodles SaladWhen that sign up sheet for the office potluck goes around, put "Broccoli Slaw with Ramen Noodle Salad" next to your name. My colleague brought salad to our potluck and I ate many portions. It's a perfect potluck or Superbowl Party salad! And it's so easy to make!Trader Joe's sells this broccoli slaw mix in the veggie section. Buy it. Your work is almost done.Broccoli slaw is great because 90% of the work is done for you! You simply add some nuts and ramen noodles (I would eat these dry all the time in college...who hasn't?) A simple salad dressing tops the whole thing. This was a second batch I made...this time without the green onions because I didn't have any. Still delicious!This is a great potluck salad because it keeps, but it is also yummy for lunch or with dinner. You can add some pieces of rotisserie chicken if you wish too.Recipe:Broccoli Slaw with Ramen Noodle Salad1 cup sliced almonds (it's best if you toast the almonds. I've made it both raw and toasted)12 or 16 oz package broccoli slaw (Trader Joe's package is 12 ounces, I use 1 1/2 packages)1 bunch green onions, sliced2 packages "oriental" flavor ramen noodles, uncooked, broken up (seasoning packets reserved for the dressing)1 cup sunflower seedsDressing:½ cup sugar1/3 cup white vinegar2 packages of ramen noodle seasoning packets½ cup vegetable oilIn a large bowl, toss almonds, broccoli slaw, green onions, noodles, and sunflower seeds to combine.In a bowl or mason jar, whisk together the sugar and vinegar until sugar is dissolved (the original recipe said to heat the sugar and vinegar together to dissolve. I did that once and your whole kitchen smells like vinegar so I didn't the second time and it all worked out.) Add oriental flavor seasoning packets. Whisk oil into vinegar mixture.Pour dressing over slaw mixture; toss well. Chill at least 1-2 hours or overnight. Toss before serving.
Mochi Day 2015 - Mochitsuki
Happy New Year! Yes, I realize it is January 23, 2016, but I'm behind schedule... and many of my resolutions are already broken (one being to blog more, of course! :)Anyway, I use this blog to tell you about some recipes, but also to keep a diary of "stuff that happens." It's fun for me to go back through old posts and remember what I was doing when I made that batch of chocolate chip cookies. Nowadays, I'm mostly documenting the trivial and delicious on Instagram, Twitter and Facebook, but I wanted to capture moments from our annual mochi making day.My Japanese American family has been making mochi every year for over 40 years. It's a family tradition. Often, it's the only time I see some of my cousins! Here are some photos of the process... for you to see, and for me to remember! My friend JustJenn make a short instagram video too!Happy New Year!150 pounds of rice = 3000+ pieces of hand-formed mochi. Now we're ready for the New Year.A photo posted by Jenn Fujikawa (@justjennrecipes) on Dec 27, 2015 at 3:32pm PSTHere we go: Our assembly line for making 150 pounds of mochi for Japanese New Year oshogatsu
- Dec 22, 2015 Vanilla Bean Bundt Cake in the Party Bundt
- Nov 24, 2015 Brown Sugar Cookies with Nordic Ware Cookie Stamps
- Nov 10, 2015 Pumpkin Chocolate Chip Bundt - Get ready for National Bundt Day!
- Nov 02, 2015 Apple Raspberry Crisp from Bon Appetit
- Oct 31, 2015 Pumpkin Muffins with Cream Cheese Filling!
- Oct 05, 2015 Easy Pumpkin Muffins
- Aug 24, 2015 Fresh Peach Crisp for Two
- Aug 03, 2015 Peach Buttermilk Cake
- Jun 29, 2015 4th of July Jello and Cookie Treats
- Jun 24, 2015 Raspberry Ricotta Cake from Bon Appetit
- Jun 13, 2015 What's Mary Been Reading? Heartbreaking Nonfiction & Funny YA
- May 27, 2015 Pioneer Woman's Monster Cookies with M&Ms, Chocolate Chips, Oatmeal, Nuts and Rice Krispies
- May 12, 2015 Nutella Buttons - Tuesdays with Dorie
- Apr 22, 2015 Cara Cara Orange Scones
- Apr 17, 2015 Oatmeal Maple Scones from the Flour Bakery Cookbook
- Apr 06, 2015 Why I Love My Planetbox Launch & Rover Lunchboxes
- Mar 29, 2015 Egg in a Grilled Cheese Sandwich Hole - Breakfast with Dad
- Mar 25, 2015 Crispy-Topped Brown Sugar Bars - Tuesday with Dorie
- Feb 26, 2015 Blueberry Buttermilk Scones
- Feb 20, 2015 Chocolate Chip Cookies from WD-50
- Jan 27, 2015 Brown Butter and Vanilla Bean Weekend Cake - Tuesdays with Dorie
- Jan 19, 2015 Dahlia Bakery Banana Chocolate Chunk Walnut Loaf
- Jan 13, 2015 Granola Energy Bars - Tuesdays with Dorie / Baking Chez Moi
- Dec 22, 2014 Christmas Cool Whip Jello / Gelatin
- Dec 17, 2014 The Food Librarian's Kitchen Essentials