Cheddar & Shallot Skillet Scones

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It seems like people have very strong feelings about cast iron skillets, positive or negative. Those who don’t own or use cast iron skillets regularly sometimes are scared of using them, because they think they’re hard to care for. The seasoning of the skillet is a little intimidating unless you’ve read a little bit about it. But on the other hand, those people who own and use cast iron skillets really love theirs. Prior to this past Christmas, we probably the only South Carolinians who didn’t own one.

We’ve been using it these past months for burgers and steaks, and we definitely are on Team Cast Iron Skillet now. But we also got a cast iron skillet cookbook for Christmas and had yet to make anything out of it. These scones were our first choice out of there and accidentally, were perfect for today! We didn’t plan it that way, but what is more perfectly British than a scone? And on today, Royal Wedding Day, where Americans pretend we didn’t rebel against the crown and join the rest of the world in being awe-struck by the pageantry of it all, what better day to share this scone recipe! We’ve now moved on from watching the Royal Wedding to English Premier League soccer football, so we’re basically British today 🇬🇧

We really enjoyed these scones. They aren’t overly cheesy, but have a nice flavor. We topped them with our Bacon Jam, which was basically magical. They stayed nice and moist in the middle, which is great since I think some dislike scones, thinking they’re too dry. And honestly, they’re really nothing like what you think a traditional British scone would be. You probably wouldn’t serve this with clotted cream or Earl Grey. They taste like they came from a Southern cook, instead of a British one, but we’ll pretend.

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Cheddar & Shallot Skillet Scones

(Adapted from Home Skillet, by Robin Donovan)
Ingredients:
  • 8+ tbsp very cold butter*
  • 2 cups AP flour
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1 cup grated sharp Cheddar cheese
  • 1 large shallot, finely diced
  • 2 large eggs
  • 1/3 cup heavy cream
  • 1 tsp Frank’s Red Hot sauce
  • 3 turns fresh ground black pepper
*COLD butter is important. Try this: place the butter in the freezer for 30 minutes prior to making the scones. Use a grater to cut into small pieces.
Instructions:
  1. Preheat oven to 400 degrees.
  2. In a large bowl, stir together flour, salt, and baking powder.
  3. In another bowl, combine the remaining ingredients. Whisk together the liquid ingredients and then stir in the cheese and shallots.
  4. Work the cold butter into the dry ingredients. Gently combine with your hands.
  5. Stir the bowl of wet ingredients into the dry bowl + butter. Don’t over-combine, as best you can.
  6. Once the dough has just come together, flour your hands and counter-top and then knead the dough just a few times.
  7. Grease the cast iron skillet with butter. Turn the ball of dough into the skillet and pat down until it completely covers the bottom of the skillet. Slice the dough about 2/3s of the way through into triangles. (Cutting 8 slices is easy, but you can go bigger or smaller.)
  8. Bake for 18-20 minutes.
  9. Allow to cool and finish the slice all the way through before serving.
Makes 8-12 scones
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Lemon-Lime Ricotta Cookies

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This is our last batch of end-of-the-rotation thank you treats. Why? Because this week we are completing our LAST clinical rotation!! We graduate in almost exactly ONE MONTH, on May 11th! We’re really looking forward to be gainfully employed adults again.

⇑⇑ Current excitement level ⇑⇑

But don’t worry, we have one more delicious treat for this last month. These cookies are soft and almost cake-like, as is typical of Italian cookies made with ricotta, and full of bright citrus flavors. I think they’re just perfect for spring! Light and bright = spring, right? While Pinterest-ing, I kept coming across people saying how they usually “don’t like ricotta cookies because they’re boring.” Is that a thing? Who are you people who don’t like light, fluffy, cake-cookies? The whole point is that they TASTE good right??

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Lemon-Lime Ricotta Cookies

(Adapted from My Baking Addiction via Pinterest)
Ingredients: 
  • 2 cups sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 1/2 cups AP flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs, whisked
  • 16oz (whole fat) ricotta
  • 2 tbsp lime juice, divided
  • 3 tbsp lemon juice, divided
  • Zest from 2 limes
  • Zest from 2 lemons
  • 1 1/4 cup powdered sugar
Instructions: 
  1. Preheat oven to 350 degrees.
  2. In stand mixer or with a hand-held mixer, cream together sugar and butter.
  3. Sift together the dry ingredients in another bowl (flour, baking powder, salt).
  4. Zest and juice the citrus fruits. Combine the zests in a small ramekin and set aside. {You’ll likely only need the juice from 1 lemon and 1 lime, but I like to have the zest from both.}
  5. Add the eggs, ricotta, half of the citrus zest, and 1 tbsp each of lime & lemon juice to the bowl with the sugar and butter. Gently stir together.
  6. Slowly add in the bowl of sifted dry ingredients and mix until well combined.
  7. Line a cookie sheet with parchment paper or a silicone liner. Drop dough onto the cookie sheet in dollops of ~2tbsp each.
  8. Bake for 12-15 minutes, until the bottoms are a golden brown.
  9. Rest cookies on a rack to cool until easy to handle (15-20 minutes).
  10. While cookies are cooling, prepare the glaze. Whisk together the powdered sugar, the other 2 tbsp of lemon juice & 1 tbsp lime juice each, and remaining zest.
  11. Once glaze is smooth, dip the cookies into the glaze. Return the glazed cookies to the rack to sit until the glaze has hardened (~2 hours).
Makes ~4 dozen

Chocolate Rugelach

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We may have mentioned it once or twice, or a million times, but Selim definitely has the sweet tooth in this family. I could eat chips & dip for the rest of my life, but Selim could easily subsist on sweets, especially chocolate! We like to joke that he has a separate dessert stomach. It’s amazing – he can be stuffed after a dinner out or something big that we cooked at home, and then not five minutes later, he’s asking for the dessert menu or if we have any chocolate hidden in the house.

So when I decided to attempt rugelach for our Hanukkah dinner this year, I browsed a lot of recipes. I personally was enticed by the many recipes with nuts and cinnamon sugar, but I knew I had to make chocolate for Selim. I decided to stick with the more American preparation, that generally includes cream cheese in the dough, as opposed to a more yeasty Israeli preparation.

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Chocolate Rugelach

(Adapted from the following sites- here & here & here!)
Ingredients: 
  • 4oz  butter, softened
  • 4oz regular cream cheese, softened
  • 1 tbsp sugar
  • 1 tbsp + 2 tbsp brown sugar
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • 1 cups flour (+ additional for dusting)
  • 4oz semi-sweet chocolate, chopped
  • 1 tbsp cocoa powder
  • 1/4 tsp + 1/4 tsp cinnamon
  • 1 egg
Instructions: 
  1. Allow the butter and cream cheese to sit out so they soften.
  2. Combine the butter, cream cheese, regular sugar, 1 tbsp brown sugar, salt, and vanilla in the bowl of your stand mixer. Cream all of these ingredients together.
  3. Slowly add the flour in while the mixer is running.
  4. Once well-combined, turn out onto a floured counter and knead into a ball. Divide the ball into two equal pieces and flatten slightly into round discs.
  5. Refrigerate dough for at least an hour.
  6. Meanwhile, combine the remaining 1 tbsp brown sugar with the cocoa powder and 1/4 tsp cinnamon.
  7. In another bowl, whisk together an egg with the remaining 1/4 tsp of cinnamon.
  8. Preheat oven to 350 degrees.
  9. After the dough has chilled, remove each disc, one at a time from the refrigerator to work on.
  10. Roll out into a large circle. Sprinkle with the sugar-spice mixture, leaving a slight edge. (Remember to only use 1/2 of the mixture – or make more, whatever…!)
  11. Now top with chopped chocolate.
  12. Using a pizza cutter, cut the dough like a pizza, into 8 pieces. Roll each one up, starting with the wider edge.
  13. Place the rolled up rugelach on a lined cookie sheet. Brush with cinnamon egg wash.
  14. Repeat steps 9 through 13 with each piece of dough. Keep dough refrigerated until using/ready to bake.
  15. Bake for 20-25 minutes.
  16. After removing from the oven, let cool on a wire rack.
Makes 24

 

Dinner Rolls

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At every family meal we have on my maternal side of the family, everyone gets really excited when they find out that my Aunt Bobbie has made the rolls or bread. She’s famous in the family for delicious, fluffy, homemade rolls and bread. At this most recent Thanksgiving, when she was slicing bread to place out on the table, my brother elbowed me and whispered, “Do you think anyone would notice if I just ate all the bread before dinner starts?” For the record Kev, I do think so…

We’re having Friendsgiving today this year, and so I decided to try to make her rolls. It’s never quite as good when you make someone else’s recipe that you love, but I thought it was worth the challenge. I adjusted a smidge from her recipe in the family cookbook, so we’ll know where I screwed up when it’s not the same!

Results? Pretty darn good, but shockingly, not exactly the same. Hers are fluffier. But these are still pretty fluffy, especially if you eat them right out of the oven! (How else would you want to eat them…?)

Dinner Rolls

(Recipe from my family cookbook, by Aunt Bobbie, obviously)
Ingredients: 
  • 3 1/2 cups flour
  • 2 tsp salt
  • 1 egg
  • 1/4 cup sugar
  • 1 1/4 cup warm water
  • 4 tbsp butter, divided
  • 3 1/4 tsp yeast
Instructions: 
  1. Sift together the flour and salt in the bowl of a stand mixer, fitted with a bread hook.
  2. Stir the yeast into the warm water.
  3. Beat the egg and then whisk in the sugar. Then add 2 tbsp of melted butter, followed by the water and yeast.
  4. Pour all of the wet ingredients in with the dry. Start the stand mixer and knead for 3-4 minutes.
  5. {If needed, add tiny amount of flour or water to combat too sticky or too dry dough.}
  6. Place dough ball in a large, greased bowl. Cover with a damp towel and allow to rise for 2 hours.
  7. Divide dough into individual rolls. Bobbie suggests 24; we did 18. Place rolls on a baking sheet.
  8. Melt the remaining 2 tbsp of butter and generously brush on top of all the rolls.
  9. Set aside for another 2 hours to rise again. They should double in size.
  10. Finally, preheat oven to 400 degrees. Bake for 12-15 minutes.

Pumpkin Roll

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I’ve had this recipe pinned for a long time, because I knew Selim would like it, but I found it really intimidating. When I bake, things just never turn out as pretty as the should. {I blame my friend/old roommate Terry – she is an amazing baker/dessert wizard. I’m just assuming that when we lived together, any ounce of baking ability that Katie, our other roommate, and I might have ever possessed leeched out of us and went to her. Actually, maybe she absorbed all the potential baking ability of everyone she’s ever lived with – she’s that good. I mean, people pay her to make desserts for their special events out of our little old kitchen. She made our wedding cake! Let’s all gang up on her and peer pressure her to open a bakery; it will be for the betterment for all of humankind!} But anyway… I promised Selim I’d make him a fall treat and that I’d use real pumpkin, so here we are. Obviously, I haven’t tried this dessert with canned pumpkin puree, but I don’t think roasting your own pumpkin really added that much more work. I’m sure it’s worth it 🙂

Now, I’m not going to lie. This dessert is a little bit of a project. The active time really isn’t all that much, but there’s a lot of down time. It’s a perfect fall weekend project, while you’re around the house anyway! Pumpkin roasting in the oven = watch a quarter of football. Rolled cake cooling = rake some leaves. Entire roll chilling in the oven = go on a walk around the neighborhood.

Mine didn’t turn out quite as pretty as my model from Gimme Some Oven, or as pretty as Terry would’ve made it, but it was tasty!! What can I say, I’m a baking work in progress 🤷

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Pumpkin Roll

(Adapted from Gimme Some Oven)
Ingredients: 
  • 1 sugar/pumpkin pie pumpkin (utilizing 2/3 cup of pumpkin puree)
  • 3/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 2 tsp vanilla, divided
  • 8oz block cream cheese, softened/room temp
  • 6 tbsp butter
  • 1 cup powdered sugar + extra for sprinkling
Instructions: 
  1. Preheat oven to 350 degrees.
  2. Slice pumpkin in half and scoop out all of the seeds and strings. Roast face-up for an hour.
  3. Meanwhile, in one large bowl, stir together the dry ingredients from flour through salt.
  4. In another bowl, whisk together the eggs, sugar, and 1 tsp of vanilla.
  5. Once the pumpkins are done, scoop the flesh out and into a food processor. Blend a few times until you have a nice puree.
  6. Take 2/3 cup of the pumpkin puree and whisk in with the other wet ingredients.
  7. Now, fold the wet and dry ingredients together until you have a well-combined batter.
  8. Splash a tiny bit of water into a 10 x 15 glass baking dish. Press wax/parchment paper into the dish, with extra hanging over the edge (you’ll use this to lift the cake out of the dish).
  9. Pour the batter into the dish and then bake for 15 minutes. [When it’s done, the dough will spring back when you touch it with your finger.]
  10. Lift the cake dough out of its pan and lay on a counter-top. Trim the paper so it is just past the edges of the cake. Roll the dough from short end to short end, as tightly as you can.
  11. Set the roll, seam down, on a wire cooling rack and allow to cool.
  12. Meanwhile, prepare the cream cheese filling. Using a hand-held mixer, ombine all of the remaining ingredients – cream cheese, 1 tsp vanilla, butter, and powdered sugar.
  13. If the cake has cooled to room temperature, unroll it and spread the cream cheese mixture onto it. Leave a little bit of an edge on all sides.
  14. Re-roll! Peel the wax paper away as you’re rolling. Wrap the now-completed roll tightly in plastic wrap and refrigerate for at least an hour.
  15. Prior to serving, slice off the edges (and eat them!), so you have a pretty edges to show the world!
  16. Sprinkle with additional powdered sugar if desired. Slice with a bread knife and serve those rounds.

Strawberry Streusel Bars

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As we’ve mentioned before (see Mint Chocolate Bars), we like to bring a treats in for the staff when we finish a rotation. It’s the least we can do for the people who spend their time and effort training us! We’re not the only one’s who do this – but we do try to have the best treats! This means a little bit of variety from the standard brownies and chocolate chip cookies. It also mean a little bit of thinking, because I’m like everyone else – when I think of easy treats that everyone loves, my mind also immediately jumps to brownies and chocolate chip cookies! I’ve never made anything remotely like this before. (See previous comments about being intimidated by baking.) I found them to be fresh and summer-y. I think they’d be a great addition to a summer-time picnic or BBQ.

And they were a hit at the hospital today. I got rave reviews from everyone who tried them – hopefully they weren’t just being nice 😉😉 Side note – I ate mine chilled as they were after being cut, but I was informed by a few people that they warmed theirs back up before eating and highly recommended it!

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Strawberry Streusel Bars

(Adapted from this recipe here)
Ingredients: 
  • Base layer
    • 8 tbsp butter, softened
    • 1/4 cup sugar
    • 1 cup flour
    • 2 tsp cornstarch
    • 1 tsp vanilla extract
    • 1/4 tsp salt
  • Strawberry layer
    • 2 cups chopped fresh strawberries
    • 1 tbsp sugar
    • 2 tsp cornstarch
  • Streusel layer
    • 4 tbsp cold butter, chopped into small cubes
    • 1/3 cup brown sugar
    • 1/2 cup flour
    • 1/2 tsp cinnamon
    • Pinch of salt (omit if using salted butter)
Instructions
  1. Preheat the oven to 300 degrees.

  2. Line an 8×8 inch square baking pan with aluminium foil or parchment paper. Spray lightly with a cooking spray.

  3. First make the base layer: Using a hand mixer, cream together the butter and sugar until well combined in a large bowl.

  4. Now slowly add the flour, cornstarch, vanilla, and salt until combined. (It may look a little crumbly, but it’ll be fine!)

  5. Press the mixture firmly into the bottom of the pan using your hands.

  6. Bake for 15 minutes.

  7. While the bottom layer is baking, make other two layers.

  8. For the strawberry layer: Stir together all ingredients for this layer and set aside.

  9. For the streusel topping: Using the hand-held mixer, mix all of these ingredients together. The mixture will be uneven.

  10. Once the bottom layer is done, remove the pan from the oven and turn up the oven to 350 degrees. Let it sit for just a few minutes before topping.

  11. Using a large spoon, layer the strawberry layer evenly over the base.

  12. Top with the streusel layer. This should look a bit messy/uneven.

  13. Bake for 30-35 minutes.

  14. Refrigerate until all the way cooled prior to slicing and serving.

Baklava

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Filo dough can be very intimidating to work with.  It’s hard to find, not used in American cuisine, and requires patience to handle.  We learned that filo dough originated in the kitchens of Topkapı Palace, where the Sultans of the Ottoman Empire once lived.  When people think of filo dough, most think of decadent sweets like baklava, but filo dough is also be used for savory snacks like borek (filo layered with spinach & feta).  We haven’t made borek yet, but trust us, it’ll be on the blog soon enough.

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Gate to Topkapi Palace

Naturally, when we started to make baklava, we had to call my father, Baba (Turkish for father), since he’s our resident Turkish food expert.  He loves the blog and hopefully will love the shout out as well.  He gave us some tips for how to make the best baklava possible and include how finely to grind the walnuts, how thick the walnut layer should be, and also that the best baklava sets for a couple days to really absorb all the sweet syrup.  Baba also shared a great story from when he was a child and my Babaanne (father’s mother = grandmother) would make baklava, she would have to lock the finished baklava in another room so my father and his siblings wouldn’t eat it all before it was perfectly set.  Of course, we had to try it as soon as we poured the syrup over it… but when we tried it again for breakfast the next day, we both agree that it only gets better as it sets for a day or two.

We hope you enjoy this decadently sweet treat, your sweet tooth will thank us.

Baklava

(Adapted from the cookbook Sultan’s Table, by Ozçan Ozan with tips from Selim’s father)
Ingredients: 
  • 2 cups cold water
  • 3 cups + 2 tbsp sugar
  • 2 tbsp lemon juice
  • 3 cups (~300g) walnuts
  • 1 1/2 cups unsalted, clarified butter
  • 40 sheets of filo dough (usually 2 packages)
Instructions: 
  1. Preheat oven to 375 degrees.
  2. (If you have clarified butter, melt the appropriate amount. If you only have regular butter, melt it in a saucepan and then skim off the foam and slowly pour the liquid into a bowl making sure to not transfer solid milk fats which are at the bottom.)
  3. Prepare the syrup: combine cold water and 3 cups of sugar in a medium saucepan. Boil for 5 minutes, then lower heat to a simmer. Continue cooking for another 15 minutes.
  4. Stir in the lemon juice and allow to cool.
  5. Meanwhile, combine walnuts and 2 tbsp sugar in food processor. Process until “medium” ground – don’t let it get too fine.
  6. Now brush the inside of a large cookie sheet with clarified butter.
  7. Place a sheet of filo dough in the pan. Brush with another little bit of clarified butter. Continue in this pattern until you’ve placed half of the sheets (~20) of filo dough in the pan.
  8. Now spread the walnut mixture onto the top layer of filo dough. Drizzle with more clarified butter.
  9. Return to the pattern of layering dough and clarified butter until you use all of the rest of the filo dough sheets. Brush the top layer and the edges with clarified butter.
  10. Take a very sharp knife and dip it into hot water. Slice down halfway through the height of the dough into the size and shape of baklava pieces you want at the end.
  11. Bake for 25 minutes in the center of the oven.
  12. Lower heat to 325 degrees and bake for another 20 minutes.
  13. Allow to sit for 10 minutes.
  14. Slice all the way through, along the lines you previously made.
  15. Pour the syrup over top, along the cut lines.
  16. Top with additional ground nuts if desired.