Archive for April 22, 2016

Cinnamon Vanilla Irish Cream Scones

Hey everybody!

We’ve been having some pretty awesome weather lately (thank God). It’s nice to see some sunny, warm days come around! I know we’ll likely have a few more cold days, and maybe even some more frost, but I’m definitely enjoying it! I’ve even been able to do my work out videos outside…even though I’m cold-natured.

Today I’d like to share a super scone recipe with you. It’s made with Bailey’s Irish Cream but if you don’t drink or just don’t want to use Irish cream, just use regular cream. These scones will still be delicious! (They’re so good that I have trouble not eating several at the time!)

Also, beware…there are lots of pictures…even though I combined a few. Sorry but I love pictures of all the steps. You can always just scroll through if you’d rather. Heehee!

Anyway, I know you’ll love these scones as much as my family and I do! You may even wanna make a double batch! And, be sure to keep the ones you don’t eat right away in the frig since there are milk products in them.

Happy cooking!

~Renee

I sifted together the first 6 ingredients. (The picture on the right is because I forgot the cinnamon the first time. Heehee)

I sifted together the first 6 ingredients. (The picture on the right is because I forgot the cinnamon the first time. Heehee)

Next, I cut the cold butter into small pieces, placed it in the dry ingredients...

Next, I cut the cold butter into small pieces, placed it in the dry ingredients…

...and used my pastry blender to cut it in til it looked like coarse crumbs.

…and used my pastry blender to cut it in til it looked like coarse crumbs.

Here, I'm pouring in the Bailey's Irish Cream and half & half.

Here, I’m pouring in the Bailey’s Irish Cream and half & half.

I put the dough onto my floured mat to knead it 4 or 5 times...

I put the dough onto my floured mat to knead it 4 or 5 times…

...and patted it into a circle.

…and patted it into a circle.

I used my medium and small biscuit cutters to cut out the scones. If you prefer, you can always just use a knife and cut them the way you want.

I used my medium and small biscuit cutters to cut out the scones. If you prefer, you can always just use a knife and cut them the way you want.

I sifted together the dry ingredients for the glaze.

I sifted together the dry ingredients for the glaze.

I added in the vanilla, Bailey's, and half & half.

I added in the vanilla, Bailey’s, and half & half.

I whisked it all together til it was smooth.

I whisked it all together til it was smooth.

Then, I dipped the tops of the scones into the glaze...

Then, I dipped the tops of the scones into the glaze…

...and put them back on the cooling rack til the glaze was set.

…and put them back on the cooling rack til the glaze was set.

And, here's the yummy finished product sitting on my pretty pedestal.

And, here’s the yummy finished product sitting on my pretty pedestal.

Cinnamon Vanilla Irish Cream Scones

2 1/2 Cups All-Purpose Flour

1/2 Oat Flour*

1/2 Cup Sugar

5 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

3/4 Cup Cold Butter

1/4 Cup Vanilla Cinnamon Bailey’s Irish Cream**

1 Cup Half & Half

1 tsp Vanilla Extract

Glaze Ingredients:

2 1/2 Cups Powdered Sugar

1/4 tsp Cinnamon

1 tsp Vanilla Extract

2 Tbls Bailey’s Vanilla Cinnamon Irish Cream

3-4 Tbls Half & Half

Preheat oven to 350°F. Line baking sheets with parchment paper or lightly spray with non-stick spray; set aside.

In a medium bowl, sift together the first 6 ingredients. Cut cold butter into small pieces and, using a pastry blender or two knives, incorporate it into the dry ingredients til mixture resembles coarse crumbs.

Pour in the 1/4 cup Bailey’s Irish Cream, the 1 cup half & half and 1 tsp vanilla. Stir just til it forms a soft dough. Turn dough out onto a surface dusted with flour.

With floured hands, knead 4 or 5 times. Then, pat dough into a circle about 1/2 inch thick. Using a biscuit cutter (or the top of a glass), cut the dough into rounds and place on baking sheet about 2 inches apart.

Bake at 350°F for 15-18 minutes or til lightly browned. Place scones on wire rack and allow to cool completely.

For The Glaze:

In a separate bowl, sift together the powdered sugar and cinnamon. Add the 1 tsp vanilla, 2 Tbls Bailey’s Irish Cream and 3 Tbls half & half. Whisk til smooth, adding the remaining 1 Tbls half & half depending on how thin you like the glaze. (I used the full amount.)

Dip the top of each scone into the glaze and allow the excess to drip off. Place scones onto a wire rack til the glaze sets.

When placing scones in a container, put wax paper between each layer. Store left over scones in the refrigerator because they contain milk products.

*Can use spelt flour or whole wheat flour if desired.

**Can substitute plain Bailey’s Irish Cream or real cream.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#BaileysIrishCream #scones #greatfood #cinnamon #vanilla

#breakfast #bread

Herbed Chicken in a Veggie Gravy (Slow Cooker)

Hi everyone!

I hope you’re all doing well! My family & I are. Busy, as usual but we can’t complain.

The little bit of Spring weather that we had recently had me spoiled! Since the last few days have seemed like Old Man Winter was back, I’ve been FREEZING!!! We should be getting some warmer weather again soon though. (YAY!!!) I hope y’all are staying warm.

The recipe I have for you this week is super easy and also super delicious. It’s Herbed Chicken in a Veggie Gravy. You can change around the spices and veggies to suit your family’s taste or to match what you have on hand. I’m sure you’re gonna love it! 🙂

Until next time…

Happy Cooking!

~Renee

Chopping up the veggies. :-)

Chopping up the veggies. 🙂

Pouring in the cream of chicken soup.

Pouring in the cream of chicken soup.

Adding in the cream.

Adding in the cream.

Now to add the spices and mix it all together.

Now to add the spices and mix it all together.

I put a small layer of the "sauce" in the bottom of my lined slow cooker...

I put a small layer of the “sauce” in the bottom of my lined slow cooker…

...then put in the chicken and poured the rest of the sauce over top.

…then put in the chicken and poured the rest of the sauce over top. (I have on my Of Mice and Men shirt. LOL)

Maybe it's my OCD but I just HAD to spread the sauce completely over the chicken. Hehe! (It would turn out just fine if I didn't but oh well.)

Maybe it’s my OCD but I just HAD to spread the sauce completely over the chicken. Hehe! (It would turn out just fine if I didn’t but oh well.)

Here's the delicious finished product (on my beautiful Pioneer Woman plates!).

Here’s the delicious finished product (on my beautiful Pioneer Woman plates!).

Herbed Chicken in a Veggie Gravy

5 Boneless Skinless Chicken Breasts (4 if they’re large)

1 Cup Zucchini, chopped

1 Cup Yellow Squash, chopped

1/2 Cup Onion, chopped

2 Cans Cream of Chicken Soup

1/4 Cup Cream (or half & half)

1/4 tsp Dried Parsley

1/4 tsp Dried Basil

1/4 tsp Paprika

Salt & Pepper to taste

Prepared rice (or noodles), for serving

Mix together the veggies, cream of chicken soup, cream and spices.

Spread a thin layer of gravy in the bottom of your slow cooker. Layer chicken over gravy and top with remaining gravy.

Put lid on slow cooker and cook on low approximately 4 hours, or til chicken is tender and no longer pink inside.

Serve each piece of chicken over a bed of rice and topped with extra gravy. YUM!!!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#herbs #chicken #gravy #slowcooker #greatfood #easy #ofmiceandmen