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Honey Date + Pecan Scones

Mar 28, 2013 by

I have been searching for dessert substitutions- trying to get off my sweet kick induced from eatting too many oreos over our ski vacation.  Scones have been a great alternative, especially ones like these that are packed with healthy ingredients.  While they still have sugar and flour they also have honey, dates, pecans, and oats.  They are delightful- especially with a cup of coffee.

Honey Date + Pecan Scones | www.vanillaandvelvet.com

Honey Fig + Pecan Scones
Adapted by  Brown Eyed Baker

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats (my oatmeal mixture is half steal cut oats and half old-fashioned oats)
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 tablespoons almond milk
  • 1 cup diced dried dates
  • 1/4 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Prepare a large baking sheet with greased aluminum foil.

In a medium bowl, stir together flour, oats, baking powder, and cinnamon. Then, in a smaller bowl, whisk together egg and oil. Then add honey and mix well. Fold the liquid ingredients into the dry ingredients until just combined. Then gently mix in half and half. In a small bowl, cover dates and pecans with sugar and then fold into dough.

Use your hands to form a large ball with the dough.  Place dough ball on  baking sheet and flatten to 1/4 in.  Bake at 350 degrees for 20  minutes or until lightly golden brown. Serve warm, preferably the same day the scones are baked. Otherwise store in an airtight behavior or freeze until ready to eat.

oatmeal cinnamon sugar mixture in bowl

In a medium bowl, stir together flour, oats, baking powder, and cinnamon.

honey

whisk together egg and oil. Then add honey and mix well.

drywet

Fold two mixtures together

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Knock You Naked Brownies

Apr 8, 2012 by


I found the title of these brownies to be extremely appropriate for this scrumptious treat.  And this recipe just gives me one more reason to love The Pioneer Woman.  She has done it again by taking a classic recipe and making it ridiculously good!

 In my opinion, this is the perfect brownie.  Caramel sandwiched between two layers of chocolatey goey goodness.

Ingredients

Adapted by The Pioneer Woman

  • 1 box Betty Crocker Super Moist German Chocolate Cake Mix
  • 1 c Chopped Pecans
  • 1/3 c Evaporated Milk
  • 1/2 c Evaporated Milk (additional)
  • 1/2 c Butter, Melted
  • 60  Caramels, Unwrapped
  • 1/3 c Semi-Sweet Chocolate Chips

Directions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 c evaporated milk, and melted butter. The batter will be extremely thick.  Divide the batter in half; take half the batter and press into a well-greased baking pan.  Bake at 350 degrees for 8-10 minutes.

Melt caramels  with additional 1/2 c evaporated milk in a double boiler or a bowl set on top of boiling water in a sauce pan.  Once melted, pour over baked brownie.  Sprinkle 1/3c chocolate chips evenly over caramel.

Turn out remaining brownie dough on work surface. Press it into a large square  the size of the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Or break it into pieces and place on top.

Bake at 35o degrees for 20 to 25 minutes. Remove from oven and allow to cool to room temperature.  Then either dig into the gooeyness with ice cream or cover and refrigerate for several hours.

 Boxed cake mix.  EasyPeasy!  I used Betty Crocker Super Moist German Chocolate cake mix, but you can use whatever you like.

Mix together German chocolate cake mix, chopped pecans, 1/3 c evaporated milk, and melted butter.  The batter will be very thick… this in normal.

Flatten batter to the bottom of your greased pan.

Place in 350 degree oven for 8-10 minutes.

Set your self up in front of the tv and get to unwrapping 60 caramels.  Once unwrapped place caramels and additional 1/2 c evaporated milk in a double broiler.  Stir occasionally while caramel melts.

Pour caramel mixture over the bottom layer brownie.  If you have not gotten enough chocolate yet sprinkle a layer of chocolate chips on top of the caramel.

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Diane’s Chocolate Turtle Cheesecake

Nov 28, 2011 by

I am 5 years younger than my sister and in order to be more like her I convinced myself I did not like cheesecake.  The same with red meat, refried beans, jello, and cheese burgeres.  I was so brainwashed by her big sister powers that it was not until this year that I found out how much I love cheesecake!  It was this particular chocolate turtle cheesecake that won over my heart.  The recipe comes from a good family friends grandmother that is the master of all cheesecakes.  She recently came out with a cook book Made with Love, By Diane which I unfortunately cannot find online. It must just be sold to family and friends for now, as soon as it is ‘google-able’ I will share it with you.

Chocolate Turtle Cheesecake

Made with Love by Diane

Crust

  • 2 cups graham cracker crumbs
  • 1 Tbls. sugar
  • 6 Tbls. melted butter

Filling

  • 1 (14 oz) package caramels
  • 1 (5 oz) can Carnation evaporated milk
  • 1 cup chopped toasted pecans
  • 2 (8oz) packages cream cheese, room temperature
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 eggs (room temperature)
  • 1/2 cup semi-sweet chocolate chips, melted
Place graham crackers into a plastic bag and use a rolling pin to crumble.
Melt butter in pie pan, add sugar.Mix in graham cracker crumbs and flatten with a spoon.  Make sure to spread the graham cracker up to the rip of the pie pan to prevent carmel from touching the pan.
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