Sunday Spotlight: Brownies for Dinner

Happy Sunday!

I've decided that I'm going to "spotlight" one of my favorite blogs each Sunday...along with a few of their recipes that catch my eye. :)

For my first spotlight:

Brownies for Dinner

What could be better? The moment I seen the title, I knew that blog was for me! *smile* I found Patricia's blog through the Daring Bakers' blogroll. Her blog is really nice, so if you have a few minutes, go check her out.

Alright, so moving on....the first post that really caught my eye:


Blueberry Scones

They just looked so good. I knew I was going to have to try them! So, I went on searching her blog for a few other things that I wanted to try....and boy did she deliver! I'll be posting later with a couple more recipes I tried from Brownies for Dinner....so be on the lookout!



The recipe is easy to follow and has no obscure ingredients. So, it made me happy!



I cheated as well, though, and didn't separate the scones prior to baking. What I did was put them in a "round" and cut them. Then I baked them for 10 minutes, pulled them out, cut them again and then separated them. Put them back in the oven and finished baking. They turned out fabulous (I think so anyway).

My daughters had them for breakfast and totally agreed!

Thanks Patricia!

PS) You can view the recipe and try them for yourself by clicking here.

Enjoy!
-Erica

Lemon-Nutmeg Scones

I've never made scones before, so I was anxious to try some. I found this recipe in Pillsbury Best of the Bake-Off 2008 edition.

They turned out good, if I do say so myself! :)

Here is the recipe:

1 3/4 C all-purpose flour
1/4 C cornstarch
1/2 t baking soda
1/4 t ground nutmeg
6 T butter or margarine
1 container (6 oz) lemon fat-free yogurt, divided
1/3 C golden raisins
2 eggs
3 t sugar
1/8 t ground nutmeg
3 oz. cream cheese, softened

1 - Heat oven to 400 F. Grease cookie sheet (I used parchment paper instead). In large bowl, mix flour, cornstarch, baking soda, and 1/4 t nutmeg. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.

2 - In small bowl, mix 1/2 C of the yogurt, the raisins (which, I omitted) and eggs. Add to dry ingredients all at once; stir until dry ingredients are just moistened (dough will be sticky) On floured surface, shape dough into a ball. On greased cookie sheet, press dough into 8-inch circle, about 3/4 inch thick.

3 - In small bowl, mix sugar and 1/8 t nutmeg; sprinkle over top of dough. Cut into 8 wedges; separate so wedges are 1 inch apart. Bake 9 to 11 minutes or until very light golden brown.

4 - Meanwhile, in small bowl mix remaining yogurt and cream cheese. Beat until well-blended. Serve with warm scones.


Enjoy!
-Erica