Her Modern Kitchen

Eating & Living in Austin, Texas

Breakfast

Homemade Berry Chia Jam Pop-Tarts

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Start your morning off with a flakey homemade pop-tart filled with a healthy mixed berry chia jam.

Berry Chia Jam Pop Tarts

Honestly, I only made these Berry Chia Jam Pop-Tarts for two reasons. (And neither reason is because I love Pop-Tarts.)  I mean, I like them in a nostalgic sense but they really aren’t my jam (pun intended!).

These pastries came about because

  1. I had a bunch of berries that were on the edge of going bad and I hate throwing away expensive organic berries.
  2. I really love the look of bright sprinkles on white frosting. Here’s a link to my favorite sprinkle shop!

What can I say, I’m an honest blogger and sometimes I make things just because it’s what I have on hand, not always because I love the food.

Now, these pop-tarts are really made to be customizable.  I’m going to give you a base recipe to work with and you can mix and match for what works for you when it comes to creating the chia jam to stuff inside.

Berry Chia Jam Pop Tarts with Jam

Chia Jam

Chia jam is really easy to make.  I enjoy it because it’s pretty much foolproof, it’s packed with good for you omega-3s from all the chia seeds, and you can do it with whatever fruit you have on hand.

The ratio is quite simple

  • 2 cups fruit
  • 2 tablespoon chia seeds
  • 1 tablespoon maple syrup (or agave or honey)
  • 1 teaspoon lemon juice

You simply heat the fruit and mash them slightly over medium heat.  Once they look a bit jammy, stir in the sweetener, chia seeds, and the lemon juice.   Put it all the in the fridge and when you come back in about 60 minutes the chia seeds will have done their magic.

Voila! You have jam.

Berry Chia Jam Pop Tarts ready to bake

Pastry prior to baking.

Berry Chia Jam Pop Tarts baking

Pop-tarts baking in the oven.

Berry Chia Jam Pop Tarts cooling

Golden, flakey pop-tarts cooling before frosting.

The Pastry

You can make your own pastry for these pop-tarts, but if you want the easy way out, grab yourself a pack of store-bought pie crust and go to town cutting out 4×3 inch rectangles to form your pop-tart shells.  There is NO shame in that. In fact, if it’s already in your fridge you should just use it because we all know that the doughboy makes some dang good pie crust.

But, if you really want to impress the family, you can choose to make your own pastry dough. Like the chia seed jam, it’s a handful of ingredients and difficult to mess up.

  • 1 1/2 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons shortening (preferably Crisco butter flavored)
  • 1/2 teaspoon salt
  • 1/4 cup ice water

Whisk together the flour and salt, cut in the shortening then add in the water. Knead just a tad, then let it rest in the fridge for 20-minutes and roll it out. Voila! You have better than store-bought pastry dough ready to cut into 3×4 inch rectangles and your family will be uber impressed. (Side note: that’s my grandma’s pie crust recipe and it’s delicious!)

Berry Chia Jam Pop Tarts Frosted

Next up, make the pop-tarts.

Simply put a few teaspoons of jam into the center, dab the edges with an egg wash and layer on a matching top. Before baking you crimp the edges with a fork to seal in the jam, poke a couple of holes in the top to release the steam when they bake then after a quick rest in the fridge you pop those babies in the oven until they’re golden.

Frost & Decorate

After the pastries have cooled slightly, spread on a simple glaze of confectioner’s sugar & milk and top with a few fancy sprinkles for a little bit of glam.

Devour immediately.

Berry Chia Jam Pop Tarts with Jam

Berry Chia Jam Pop Tarts pin

Berry Chia Jam Pop Tarts Featured
Alyssa

Homemade Berry Chia Jam Pop-Tarts

Homemade Berry Chia Jam Pop-Tarts Author: Alyssa Prep time: 60 mins Cook time: 30 mins Total time: 1 hour 30 mins Serves: 9
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 9
Ingredients Method

Ingredients
  

  • Chia Jam

  • 1 cup strawberries finely diced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 tablespoon maple syrup or agave, or honey
  • pinch of salt
  • 2 tablespoons chia seeds
  • 1 teaspoon lemon juice

  • For the Pastry Dough
  • 1 1/2 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons shortening Crisco butter flavored, preferred
  • 1/2 teaspoon salt
  • 1/4 cup ice water

  • For the Glaze
  • 3/4 cup confectioner's sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Method
 

  1. To make the chia jam, place the berries into a medium-sized saucepan over medium heat. While heating, stir and mash the berries constantly until a jammy sauce consistency is formed, slight berry bits/chunks are fine. Add in the maple syrup and a pinch of salt and stir. Add in the chia seeds and lemon juice. Stir until combined. Remove from heat and place the mixture into a glass or heat-proof container. Place the container in the fridge and let sit for 60-minutes or overnight until chia seeds have matured creating a jam consistency with the berries.
  2. For the pastry dough, whisk together the flour and salt. Cut in the shortening until pea-sized pebbles form. Fold in the ice water, 1 tablespoon at a time until the dough comes together. Turn the dough out on to a lightly floured surface and using your hands, gently press the dough together until it forms a ball. Gently cut the ball in half and pat each half into discs, about 6 to 8 inches in diameter. Wrap each disc in plastic wrap and place it in the fridge to rest for 15-20 minutes.
  3. When you're ready to bake the pop-tarts, line two baking sheets with parchment paper or silicon baking mats and set aside.
  4. Remove the discs from the fridge and allow it to rest at room temperature for 10 minutes. Roll one disc out into a rectangle slightly larger than 9 inches by 12 inches, trimming as needed. The dough should be about 1/8th inch thick if rolled correctly. Using a ruler cut out 4x3 inch rectangles, baking 9 in total. Place the rectangles on to the prepared baking sheets leaving 1-2 inches between each on the baking sheet. These are the bottom of your pop-tarts
  5. Repeat the rolling and cutting process with the second set of dough, creating 9 more rectangles that are 4x3 inches, these are the top of your pop-tarts.
  6. Prepare the egg wash by whisking together 1 egg and 1 teaspoon of milk.
  7. To assemble the pop-tarts, place 1 1/2 - 2 teaspoons of chia jam into the center of the pop-tart bottom, spreading it out evenly, leaving about 1/4 inch of clean dough around the edge. On the clean edges, lightly brush the egg wash. Top each jam filled bottom with the top of a pop-tart and gently press the edges together.
  8. Using the tines of a fork, crimp around the edges of the pop-tarts, sealing the jam inside. With a toothpick, gently poke 8-10 holes into the top of each pop-tart to allow any steam to escape, this will keep your pop-tarts from bubbling up while baking.
  9. Place your assembled pop-tarts into the fridge for 15-20 minutes to rest. While resting, preheat the oven to 350°F.
  10. Remove the pop-tarts from the fridge and bake in the oven for 25-27 minutes. At the 20 minute mark, check the pop-tarts to see if the edges are browning. If they are getting a little dark, place a sheet of foil over the pop-tarts for the remaining 5-minutes to keep the edges from burning. Remove the pop-tarts from the oven and allow to cool for 5-minutes on the sheet pan before transferring to a cooling rack.
  11. While the pastries are cooling, make the glaze by whisking together the confectioner's sugar, milk and vanilla extract until it forms a spreadable consistency. If too thick, add a 1/2 teaspoon more of milk as needed. If too thin, add an additional 1 tablespoon of confectioner's sugar as needed.
  12. Once the pastries have cooled but are still slightly warm, use a spatula to frost them with 1-2 teaspoons of the frosting. Serve immediately or keep in a cool, dry place for up to 3 days.

 

Getting Juiced! Balance Green Juice Recipe & Juicing Tips

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Today I’m sharing my Balance Green Juice recipe along with a few juicing tips including organic vs. conventional produce & how to store fresh juice.

Balance Green Juice

I used to juice all the time at home but just fell out of habit got lazy. Juicing took a lot of planning, washing, and cleaning. And in order to have fresh juice while reaping its benefits, it was something that had to be done every few days. So yea, I got lazy and started buying my juices.

But, since it’s now the New Year, and we’re doing all the healthy things, I thought I’d pick up the habit again. And, since buying cold-pressed juice at the store can get quite expensive, I’m back to making it at home on the regular.

Last year, I did dry January and after 30-days of no alcohol saw great results. Read all about it here! I’m doing it again this year and hoping juice will help fill the void.

I make a few different juices at home but my all-time favorite is what I’ve named my Balance Green Juice which is a mix of apple, orange, cucumber, ginger, lemon, kale, and parsley.

Fun fact, a few years ago I submitted my juice recipe to Austin’s Daily Juice contest and won! You can actually find a similar juice mix on their menu — also named Balance!

Below I’m sharing the recipe for my Balance Green Juice but before we head into that, here are a few of my at-home juicing tips!

You don’t have to choose organic.

It’s important to purchase quality produce when juicing but it doesn’t have to be organic — especially if you want to juice at home to save money.  If this is the case, then choosing conventional produce over organic is easier on the wallet and just as good.

Yes, I know, not choosing organic for juicing is a controversial statement but here’s the cliff notes version behind why: unless you have a ridiculously expensive commercial grade juicer, [amazon_textlink asin=’B0002VAFVG’ text=’your juicer at home’ template=’ProductLink’ store=’hermodernkitc-20′ marketplace=’US’ link_id=’42d6ca21-0f9f-11e9-9412-b7c1671004fa’] probably oxidizes the fruit & vegetable juice when pressed which in turn kills the pesticides on the produce.

Unfortunately, the oxidization also kills a portion of the nutrients (which is unavoidable with most juicers) which means all the money you spent on organic wasn’t really worth it for your health (though kudos for organic because it IS still worth it for the environmental impact).

Also, organic produce still gets exposed to pesticides, chemicals, and germs during its journey from the farm to your table so…….it’s your choice boo! You do you (or what your wallet can afford).

To clarify, I’m only saying conventional vs. organic is okay for health benefits when juicing; the impact organic has on the environment is a whole other conversation and the environment may be an influence on your decision to choose organic over conventional.

Wash your produce before juicing.

I highly suggest washing your produce before juicing.  Even if it’s just a quick rinse under the water, that’s better than nothing. Personally, I use a produce wash on all my produce (yes, oranges and lemons included even though I dispose of the peels).  Washing your produce will remove any chemicals and bacteria it might have picked up along its travel from the field to your house.

I like to use this [amazon_textlink asin=’B00N1XCCHW’ text=’Veggie Wash spray’ template=’ProductLink’ store=’hermodernkitc-20′ marketplace=’US’ link_id=’42422250-0f88-11e9-95ac-e1e2b7497ce2′] for all produce when juicing or cooking. I simply spray my produce with the Veggie Wash, give it a quick scrub with my hands then rinse it under water and dry it offer before prepping.

Since you’re drinking the juice raw and unpasteurized, washing the produce is at least a step in the right director towards preventing harmful bacteria growth after making your juice.

Prep your produce then juice.

Make it easy on yourself and prep all of your produce before you start juicing.  For me, I like to remove all the peels from citrus, trim root ends from carrots & beets, trim the dead ends from greens, and cut my ginger into 1-inch pieces and peel away the skin.

By prepping my produce in advance, I can streamline my juicing process and keep my work space nice and clean.

Utilize mason jars.

I’m all about [amazon_textlink asin=’B000SN0WES’ text=’mason jars’ template=’ProductLink’ store=’hermodernkitc-20′ marketplace=’US’ link_id=’52b4e136-0f8a-11e9-a121-f7b763d08bbb’] when juicing. The pint jars are the prefect size for a serving of juice (16 ounces).  I also love that the tops seal on tightly which means I reduce oxygen exposure after juicing (which preserves nutrients) and I’m able to toss the mason jars in my bag without fear of bright green or orange juice leaking and staining my goods.

Drink the juice within 2-days

You might read that you have to drink your fresh-pressed juice immediately but that’s a bunch of crap or at least a little bit of crap. Yes, you may lose some of the nutrients within 48-hours and yes, there is concern about bacteria growing in the juice since it hasn’t been pasteurized but if you’ve washed your produce and used a clean juicer & jar to house it, your juice should be safe for up to 48-hours.

So my recommendation is to make your juice, refrigerate it immediately and be sure to consume it within 2 days to ensure it’s safe to drink while getting the most benefits out of it!

Now for my favorite juice recipe! The ingredients below are enough to make two 16-ounces juices.

Looking for more healthy recipes or habits? Check out my collagen gummies & healthy skin practices!

Balance Green Juice
Alyssa

Beginner Juicing Tips & My Balance Green Juice Recipe

Beginner Juicing Tips & My Balance Green Juice Recipe Author: Alyssa Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 32 ounces
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 32 ounces
Ingredients Method

Ingredients
  

  • 1 medium green apple cut in half
  • 1 large naval orange cut in half
  • 1 medium-sized cucumber cut in half
  • 1 lemon peel removed
  • two 1-inch pieces of fresh ginger peeled
  • 4- cups of greens like kale or spinach packed
  • 1/2 cup of parsley packed

Method
 

  1. After washing, drying, and prepping your produce you are ready to begin juicing.
  2. Start with the apple followed by the orange and cucumber.
  3. Next juice the lemon and ginger.
  4. Finish with the greens and parsley.
  5. If you want your juice a little sweeter, add an extra apple half.
  6. If you prefer it more tart or spicier, add extra lemon or ginger.
  7. If you want more greens, reduce the apple and orange by half and increase your greens.

 

The Cinnamon Rolls Project: Mastering a Breakfast Staple

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In hopes of mastering cinnamon rolls, I set out to remake cinnamon rolls until I perfected the technique. Read on to hear my tips and find my no-fail cinnamon rolls recipe.

Cinnamon Rolls Bite

Yeast breads have never been my strong suit. I really only ever use yeast when making cinnamon rolls which is often why I choose to make no-rise cinnamon rolls — simply to avoid the fuss of yeast.

Baking shouldn’t be stressful.

When I do make yeast cinnamon rolls, I find the first 20 minutes of the endeavor to be beyond stressful.  I ponder whether or not my yeast is still active, or if I killed it with too hot of milk, or worry that I didn’t add enough sugar to help it activate.  It’s all like a crazy scient experiment — just to make cinnamon rolls!

Cinnamon Rolls Rolled Out

The stress continues as I work the ingredients into a dough and pray that the dough rises.  And when I do have success with yeast when making my cinnamon rolls, I always find the rolls themselves after baking never turn out quite right.

Cinnamon Rolls Baked

Sometimes, when I pull the final product out of the oven, the result is a dense cinnamon roll. Or, other times, the texture is visibly rough after baking.  Other attempts leave me with cinnamon roll swirls that look more like a whirling tornado than a beautiful, pristine pinwheel.

Cinnamon Rolls Plated

So, in an attempt to perfect my cinnamon roll making, I decided to make cinnamon rolls for a few weeks in a row until I perfected the process. After a few attempts, I landed on a recipe and mastered the technique that results in cinnamon roll perfection.  My preferred dough is made in a stand mixer and it rolls out beautifully.  It’s not sticky whatsoever, and when you press your fingers into it, it springs back into place.

Cinnamon Rolls Bite

I also learned to seal my cinnamon rolls before slicing with a bit of egg wash which helps the rolls hold their shape and ensures the pretty swirly pinwheels stay in place.  Lastly, using the string slicing method, something I’ve always done and my Mom taught me as a child, helps preserve the swirls before placing the rolls into the pan.

After my cinnamon rolls experiment, here’s what I learned and how I perfected my technique:

  • When proofing the yeast, ensure the milk temperature is between 105°F and 110°F
  • To help the yeast proof, sprinkle a teaspoon or two of granulated sugar into the milk
  • Don’t be afraid to knead the dough! Once proofed, the yeast is relatively stable and can withstand 2-3 minutes of kneading in a stand mixer. And this, the kneading part, is key to smooth, supple, beautiful cinnamon roll dough
  • Before rolling the dough into a long log, dab one long side of the dough with a whisked egg yolk to help seal everything together
  • Trim the ends from the log so you start with a clean, beautiful swirl. Do this using a thin sewing string, crossing the two ends to cleanly cut the cinnamon rolls
  • Always, always, always, slather cream cheese frosting on warm cinnamon rolls so it seeps into the crevices

Use the tips above and my recipe below for no-fail, cinnamon roll perfection.

Cinnamon Rolls Featured
Alyssa

The Cinnamon Rolls Project

Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 18 rolls
Ingredients Method

Ingredients
  

  • Dough:
  • ¾ cup warm milk 2% or whole milk, 105°F to 110°F
  • .25 ounce dry active yeast 1 pack
  • 2 teaspoons sugar
  • â…“ cup unsalted butter melted and slightly cooled
  • â…“ cup granulated sugar
  • ¼ cup yogurt Greek, 2% or whole milk
  • 1 large egg beaten
  • 1/4 cup milk 2% or whole milk
  • 4 cups all-purpose flour divided
  • 1 teaspoon salt

  • Filling:
  • ¾ cup packed light brown sugar
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter softened
  • 1 large egg lightly beaten

  • Frosting:
  • 4 ounces cream cheese softened
  • 1½ tablespoons softened unsalted butter
  • 1½ cups confectioners’ sugar
  • 1-2 tablespoon whole milk

Method
 

  1. In a medium bowl, combine ¾ cup warm milk, 2 teaspoons sugar and yeast, stirring gently. Let stand until mixture is foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together butter, sugar, yogurt, beaten egg, and ¼ cup milk.
  3. In a large bowl, sift 3½ cups flour and salt. Stir half of the flour mixture into butter mixture. With the mixer on low, add the yeast mixture until just until combined. Mix in the remaining flour mixture.
  4. Remove the paddle attachment and replace with the dough hook. Add remaining ½ cup flour. Knead with the dough hook at medium speed until smooth and elastic, about 2 minutes.
  5. Spray a large bowl with non-stick baking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm (or in your oven using the proof setting) until doubled in size, about 1 hour.
  6. Grease two 10-inch round cake pans with butter and set aside.
  7. In a small bowl, combine brown sugar and cinnamon.
  8. Lightly punch down dough then turn out dough onto a lightly floured surface, and roll into an 18x12 inch rectangle.
  9. Spread 4 tablespoons of butter onto the rolled dough, and sprinkle with sugar mixture, leaving a ½-inch border on one long side. Brush egg over the dough border without filling (to help seal the dough).
  10. Starting with the long side without the egg, tightly roll dough into a log, pinching the seam to seal (the egg helps the seal). Using a piece of thread, trim the ends of the log to create an even spiraled, starting point. Mark the log into 1-inch sections then, using the thread, slice the roll into 1-inch rolls. Place the rolls in the prepared pans. Let rise in a warm place (or the oven on the proof setting) until puffed and rolls are touching, about 30-45 minutes.
  11. Preheat oven to 350°F. Bake the rolls until a baking pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan.
  12. For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter at medium speed until creamy, 1-2 minutes. With the stand mixer at low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Spread onto warm rolls.

 

Harvest Hash with Sweet Potatoes & Sprouts: A Breakfast Inspired by Picnik Austin

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This Harvest Hash is inspired by the hash served at Picnik in Austin. It’s a meal full of cozy Autumn flavors and seasonal produce like apples, maple, sweet potatoes and sprouts! It’s perfect for a hearty breakfast.

Harvest Hash 4

Are you ready for Fall yet? Because I sure am! I’m not quite tired of the heat just yet l but I am ready for cozier clothes, the slower season of life, pumpkins, and all the seasonal Fall food.  To kick-start the Fall foodie season, I recreated the Harvest Hash from Picnik that’s full of cozy Autumn flavors and seasonal produce like apples, maple, sweet potatoes and Brussel sprouts!

I first enjoyed Picnik’s Harvest Hash a few weeks ago when dining with my friend Vanessa. She actually ordered the hash (because I’m obsessed with Picnik’s cassava flour blueberry pancakes and make that my go-to order).  Vanessa raved about the hash and while eating it, asked if I thought it would be difficult to recreate it at home. 

I instantly took this as a challenge and told her, ‘I’ll figure it out for you and send you the recipe!’

Harvest Hash Close Up

I took a couple bites of her hash to decompose the flavors and texture then glanced at Picnik’s menu to assess the Harvest Hash description.  That weekend I set about recreating the Harvest Hash at home.

My objective was to recreate the flavors of the hash but make it something a little leaner that could be consumed regularly without it feeling as indulgent. 

I wanted my hash to be everyday-accessible and a dish that could be made in large portions to reheat over the course of the week.

  • Picnik’s Harvest Hash was on the sweeter side and a bit saucy.  I knew that for my Harvest Hash, I wanted it to have some sauce but would like the flavors to have more of a heat to it with a subtle note of sweetness.  To achieve this, I made a sauce with pure maple syrup and balsamic vinegar as its base and added a heavy pinch of red pepper flakes and dijon mustard to thicken it and add spice.
  • The sprouts in Picnik’s hash were blackened and had crispy leaves which led me to believe that they may have been pan-fried or at least cooked with more oil than I’d prefer.  To counter this, I tossed my sprouts in a light drizzle of olive oil and cooked them over low heat in a cast-iron pan to achieve the blackened flavor with a bit less fat.
  • Lastly, Picnik’s Harvest Hash used beef breakfast sausage which I chose to replace with a lean turkey breakfast sausage.  Since the breakfast sausage was pre-seasoned, I also left out the sage which was listed on Picnik’s ingredient list.

Harvest Hash 3

Harvest Hash 1

So how’d it turn out? DELICIOUS!

The Harvest Hash sauce had the perfect balance of sweet and spice.  I chose to pour it over the hash right before serving that way the hash was more personalized to my liking and would coat the veggies without soaking in too much. I also served mine with a runny egg which helped add a ‘sauce’ to the hash without a lot of sweetness.

The flavors are definitely fall-centric with apples, maple, and pecans. I’m also positive sweet potatoes and Brussel sprouts are destined to be best friends because their combined flavor is pure gold.  I also loved how hearty the hash turned out.  <3M and I chose to eat this for dinner one night and we had leftovers for a few more breakfasts later in the week.

If you try my Harevest Hash recipe, I’d love to know your thoughts and how it compares to the hash at Picnik (if you’ve had it!). Leave your thoughts in the comments.

What flavors do you associate with Fall? Do you have a cozy Fall breakfast you’re looking forward to?

Harvest Hash Picnik Pinterest

Harvest Hash Picnik Featured
Alyssa

Harvest Hash: A Breakfast Inspired by Picnik Austin

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 -5
Ingredients Method

Ingredients
  

  • For the Hash:
  • 2 small sweet potatoes
  • 1 small yellow onion
  • 12 ounces 1 bag Brussel sprouts, washed & thoroughly dried
  • 1 fuji apple
  • 8 ounces lean breakfast sausage turkey, pork or beef
  • 2 cloves garlic
  • 4 teaspoons olive oil separated
  • 1/4 cup roughly chopped pecans
  • 1/4 cup currants optional
  • salt & pepper to taste
  • olive oil spray
  • 4 eggs cooked to your liking

  • For the Sauce:
  • 3 tablespoons real maple syrup
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons spicy brown or dijon mustard
  • 1/2-1 teaspoon crushed red pepper flakes

Method
 

  1. First prep all your ingredients: peel the sweet potatoes and cut into 1/2 inch cubes, cut the yellow onion into quarter inch slices, mince the garlic cloves, peel the apple and cut into 1/4 inch dice, remove the stem of the Brussel sprouts and cut into quarters, if you have small sprouts simply cut in half. Be sure to keep the spare leaves that fall off of the sprouts when cutting.
  2. Prepare the dressing by whisking together the maple syrup, vinegar, mustard and as mush red pepper flake as you desire in a small bowl and set aside.
  3. Preheat the oven to 375*F. In a medium sized bowl, toss the sweet potatoes with 2 teaspoons of olive oil plus a pinch of salt and pepper. Spread the potatoes evenly onto a large baking sheet and roast for 30-35 minutes until just tender.
  4. While the potatoes are cooking, prepare the rest of the dish. Spray a large skillet with olive oil and cook the breakfast sausage breaking it up into tiny pieces. Cook until lightly browned. Remove the breakfast sausage from the skillet and set a side. Do not clean the skillet.
  5. Spray the same skillet used to cook the breakfast sausage with olive oil and add in the onions and minced garlic. Sprinkle with salt and pepper. Cook over medium-high heat stirring constantly for 3-4 minutes. While the onions are cooking, toss the Brussel sprouts with the remaining 2 teaspoons of olive oil.
  6. Once the onions have softened add the sprouts to the skillet and cook over medium for 7-10 minutes, stirring occasionally until sprouts are tender but not fully cooked through. Add in the diced apple and cook 3-4 minutes more until apples are soft and sprouts are cooked through. Turn the heat to low and add the breakfast sausage back to the skillet and stir to combine. Pour a 1/4 cup of the dressing over the mixture and toss to combine. Remove from heat.
  7. When the sweet potatoes are done, add them to the skillet along with the chopped pecans, currants and stir. Season with salt and pepper or additional dressing, if desired. Serve immediately with a cooked egg on top and remaining dressing on the side if you’d like more of a sauce on the hash.

 

Monday Morning Frittata with Zucchini, Basil & Burst Tomatoes

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Breeze through Monday morning breakfast with this healthy & delicious Monday Morning Frittata starring zucchini, basil, burst tomatoes, and Italian sausage.

I don’t know why it never occurred to make to make a frittata as part of my weekly meal prep but I made one a couple of weeks ago and then reheated it every day for breakfast throughout the week. It revolutionized my morning.  Since then I’ve continued to make a frittata and love how it’s streamlined my morning routine.

Monday Morning Frittata

Making the frittata ahead of time means no more crazy morning dishes or scrambling eggs or chopping veggies.  It has saved me so much time and it’s filling, healthy, and delicious!

Fritatta’s are awesome because they’re totally customizable.  You stick to a base recipe then just add in whatever you like! But, if you’re the type who needs a specific recipe then give my Monday Morning Frittata a try.

For this recipe and to simplify the prep, I use Cece’s zucchini spirals but you can totally make your own if you want (~1 zucchini).  The key to using zucchini spirals in the frittata is ensuring you get all of the excess water out of the zucchini before baking the frittata. To do this, simply toss the zucchini noodles in a clean kitchen towel and squeeze the heck out of them.  Whatever you do, do not skip this step. You don’t want a watery frittata.

Monday Morning Frittata

Also starring in my Monday Morning Frittata are burst cherry tomatoes.  I sauteé them quickly with onions, garlic, salt, and pepper until they gently burst. I mix all of this into a base of eggs, milk and a little parmesan cheese and fresh basil.  For added protein, I throw in some kind of cooked meat — some days it’s chopped Italian sausage while other days it’s as simple as ground turkey. Whatever you have on hand.

Bake it all up in the oven for about 50 minutes and you’re breakfast is served!  For me, this makes 6 large slices and lasts all week. I simply warm a slice in the microwave each morning for about 2 minutes and dig in.

How do you simply breakfast during the work week?  Are you a meal prepper or a breakfast skipper? 

Monday Morning Frittata Pin

Monday Morning Frittata Featured
Alyssa

Monday Morning Frittata with Zucchini & Burst Tomatoes

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 package Cece's Zucchini Noodles
  • 1 teaspoon olive oil
  • 1 small yellow onion cut into 1/2 inch slices
  • 2-3 cloves garlic
  • 1 cup cherry tomatoes halved
  • 7 eggs
  • 1/2 cup milk
  • 2 tablespoons all-purpose flour
  • 1/3 cup grated parmesan cheese
  • 1/4 cup roughly chopped basil
  • 1 cup cooked ground turkey or chopped Italian sausage
  • salt and pepper to taste
  • olive oil spray

Method
 

  1. Preheat the oven to 375*F and spray a 9-inch springform pan with olive oil. Line the outside of the pan with foil and set the springform pan on a large baking sheet then set aside.
  2. Remove excess water from the zucchini noodles by placing the noodles in a clean kitchen towel and squeeze the noodles until no additional water is released. Set aside.
  3. Heat the olive oil in a medium skillet for medium-high heat.
  4. Add in the onions and garlic, season with salt & pepper and cook until onions soften, 2-3 minutes stirring occasionally. Add in the tomatoes and cook another 3-4 minutes until tomatoes soften and onions begin to caramelize then remove move from heat and let cool slightly.
  5. In a medium-sized bowl whisk together the milk, flour, and cheese. Add in the eggs and whisk well.
  6. Fold in the onion-tomato mixture, zucchini noodles, basil, and meat (if using). Season with additional salt and pepper if desired.
  7. Pour the mixture into the prepared pan and cook for 50-55 minutes until the center is set.
  8. Remove from oven and let cool completely.
  9. Release the frittata from the pan and cut into 6 pieces.
  10. Once fully cooled, cover and refrigerate for up to 5 days.

My Favorite Summertime Breakfast: Turkish Eggs with Yogurt

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Turkish Eggs with Yogurt pairs a 6-minute egg with creamy lemon-garlic yogurt for a refreshing, protein-rich summertime breakfast.

Turkish Egg

I love eggs for breakfast and I’m always looking for different ways go enjoy them.  Turkish Eggs with Yogurt is a great summertime alternative to traditional poached eggs & toast.  It’s a savory breakfast that’s refreshing in the summertime heat while being filled with good for you protein and fat.

My Turkish Eggs dish whips up in about 15-minutes and is something I can easily make on a week day before rushing off to work.  You can even shorten the process some by making a big batch of the lemon-garlic yogurt ahead of time if you meal prep on the weekends.

Turkish Eggs Not Broken

Ever since my trip to Greece, where I enjoyed thick, creamy yogurt, I’ve swapped my standard 0% yogurt purchase for 2% Greek Yogurt (I know, it’s Turkish Eggs but I’m using Greek yogurt…relax). This swap has made a world of difference when it comes to taste and the bit of extra fat from the yogurt helps with the meal’s satiety.  I highly recommend using Fage 2% Greek yogurt for this recipe (and always).

Turkish Eggs Forked

As for the Turkish Eggs, I chose to use a 6-minute egg instead of a standard poached egg. I like 6-minute eggs as they result is a runny yolk and solid white, similar to a poached egg, but they’re easier to make and in my opinion, you don’t lose half the whites in the water.

The key to making a 6-minute egg is to immediately plunge it into a ice bath once your 6-minute timer expires to stop the cooking process.  This results in a deliciously, runny yolk.  After cooling the egg, gently crack and remove the shell, handling the egg like a delicate glass slipper so it doesn’t break before you lay it upon its bed of yogurt.

If you aren’t a fan of runny egg yolks, you can still use a similar technique but instead, cook the eggs for 7-8 minutes for a more solid center.  Also, I love Vital Farm eggs because of their farming ethics.  The yolks are so golden in color and packed with nutrients when compared to traditional farmed eggs. 

Turkish Eggs Close-Up

I like to drizzle a spicy olive oil (harissa olive oil from Con’ Olio is my choice!) on top of my Turkish Eggs and add a sprinkle of chopped walnuts for crunch.  To mop up the yolk and yogurt, I also toast up a slice of seedy bread (try Powerseed from Dave’s Killer Bread) but this is totally optional.

However you choose to enjoy this dish, I hope you make it a summertime breakfast staple!

Turkish Eggs with Yogurt Pin

Alyssa

My Favorite Summertime Breakfast: Turkish Eggs with Yogurt

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 2 Vital Farm eggs
  • 1/2 cup plain 2% Fage Greek yogurt
  • 1/4 tsp grated garlic
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 slice multi-grain bread like Powerseed from Dave's Killer Bread, toasted
  • 1/2 teaspoon harissa olive oil
  • 2 teaspoons chopped walnuts
  • salt and pepper to taste

Method
 

  1. Prepare an ice bath by adding 1 cup water and a cup of ice to a small mixing bowl. Set side.
  2. Bring 2-cups of water to boil in a medium-sized sauce pan over high heat.
  3. Once boiling, gently slide the eggs into the water using a slotted spoon and boil on medium-high heat for 6-minutes.
  4. After 6-minutes, use a slotted spoon to remove the eggs from the boiling water and gently place it into the prepared ice bath for 1 minute.
  5. Remove the eggs from ice bath and gently crack to remove the shell. Be sure to remove all shell pieces from the eggs before plating.
  6. While the egg is boiling, place the Greek yogurt in a small bowl and whisk in the garlic, lemon juice, zest, and season with salt and pepper to taste.
  7. Spread the yogurt onto a plate.
  8. Place the cooked egg in the center of the yogurt.
  9. Drizzle with olive oil, chopped walnuts, and serve with multi-grain bread on the side.

 

Fancy Mornings with Iced Lavender Vanilla Lattes

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Looking for a way to escape in the morning before you dive into your day? Try making my Iced Lavender Vanilla Lattes as a fancy morning ritual.

Hi all!  I’m checking in quick this week with a way to spruce up your morning coffee habit.  I love my morning cold brew but sometimes I want to extend that weekend feel into the work week, especially on those days when I’m not quite ready to head to the office. To keep the relax, weekend vibe alive during the week, I created an easy, iced lavender vanilla latte with a homemade simple syrup which will transport you momentarily into vacation mode!

Iced_Lavender_Vanilla_Lattes6

Lavender is a beautiful flavor on its own but I like the addition of vanilla as it cuts the flowery edge that sometimes comes along with lavender. With the addition of vanilla, you still get the flowery lavender flavor but without that overpowering ‘sucking flower petals’ finish. The vanilla adds a subtle sweet note that mellows the lavender ever so slightly.

Making the syrup takes just 10 minutes, and 8 of those minutes don’t require you to do a thing; just sit and wait while it steeps, which means you can carry on with the rest of your business while the magic happens.

Once the syrup’s made, let it cool and then you’re ready to be your own fabulous barista! My favorite way to enjoy this iced lavender vanilla latte is with Chameleon Cold Brew and coconut milk creamer. I love the nutty flavor the coconut adds and it plays so nicely with the vanilla lavender syrup.

Iced_Lavender_Vanilla_Lattes6

To create the latte, fill your glass with ice and cold brew, add 1-2 tablespoons of lavender vanilla syrup (depending on your preference for sweetness) followed by a splash of creamer. [amazon_textlink asin=’B00KGIANQ2′ text=’Drop in a straw’ template=’ProductLink’ store=’hermodernkitc-20′ marketplace=’US’ link_id=’2859f29c-3c4a-11e8-9ef8-7317c519b8f4′], stir, sip, and enjoy your iced vanilla lavender latte.

I promise, starting your day off with your own Iced Lavender Vanilla Latte will make you feel extra fancy.

Iced_Lavender_Vanilla_Lattes6
Alyssa

Fancy Mornings with Iced Lavender Vanilla Lattes

Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings: 20 ounces
Ingredients Method

Ingredients
  

  • For the syrup
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon dried lavender
  • 1 tablespoon vanilla extract

  • For the latte
  • 6 ounces of cold brew
  • 1-2 tablespoons lavender vanilla syrup
  • 1-2 tablespoons creamer of choice

Method
 

  1. Place the water and sugar in a small saucepan
  2. Bring to a gentle boil over medium heat and stir until sugar is dissolved
  3. Remove from heat and stir in lavender
  4. Let steep 5 minutes
  5. After 5 minutes, check the flavor level of the lavender, if you'd like it a bit stronger, let it steep 3 additional minutes. Do not let it steep longer than 8 minutes or it may turn bitter
  6. Strain out the lavender using a fine mesh strainer
  7. Stir in the vanilla extract and let cool completely
  8. Store in the fridge for up to two weeks
  9. For the latte, pour cold brew over ice, add the desired amount of lavender vanilla syrup and creamer. Stir to combine and enjoy.

 

Peanut Butter White Chocolate Scones

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If you’re looking for a sweet start to your day then try my Peanut Butter White Chocolate Scones. Crumbly, buttery scones filled with peanut butter and white chocolate chips with a vanilla glaze and PB-drizzle on top. It’s basically a cookie for breakfast. You’re welcome.

I really love peanut butter. Like, really love peanut butter.

peanut butter white chocolate scones featured

In fact, I have 4 jars of peanut butter open in my pantry right now. I also have [amazon_textlink asin=’B00OXCMM1Q’ text=’JIF To-Go’ template=’ProductLink’ store=’hermodernkitc-20′ marketplace=’US’ link_id=’94d79edc-20ad-11e8-becc-5f4b7c926106′] containers ready for travel at a moment’s notice, and have packets of organic peanut butter hidden in my purse and work bag. Just in case a peanut butter emergency strikes.

I kid you not.

peanut butter white chocolate scones drizzling

peanut butter white chocolate scones not frosted

So, it’s only natural that I found another way to incorporate peanut butter into breakfast by making peanut butter white chocolate scones, they’re prettyyyy much like a crumbly cookie. That you can eat for breakfast. No complaints here.

peanut butter white chocolate scones drizzled all

peanut butter white chocolate scones drizzled

I never used to like making scones but eventually, I learned that if I was willing to get a little messy, scones are super easy to pull together in the morning.

For my peanut butter white chocolate scones, I suggest waking, putting your butter in the freezer to chill for 30-minutes while you sip your first cup of coffee then jump into scone-making.

By the time these scones bake and you dress them in the vanilla glaze & peanut butter drizzle, it will be just about time for brunch and your second cup of coffee. Which obviously, pairs perfectly with my peanut butter white chocolate scones’ sweet, buttery, crumbly texture.

Put your feet up, dig in, and enjoy your ‘cookie’ for breakfast.

Peanut Butter White Chocolate Scones

featured_peanut_butter_white_chocolate_scones
Alyssa

Peanut Butter White Chocolate Scones

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • For the Scones
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter chilled and diced
  • 1/2 cup half & half
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup peanut butter chips
  • 1/2 cup white chocolate chips

  • For the Vanilla Icing
  • 2 cup confectioner's sugar
  • 3-4 tablespoons half and half
  • 1 1/2 teaspoon clear vanilla extract

  • For the Peanut Butter Drizzle
  • 3 tablespoons creamy peanut butter

Method
 

  1. Preheat oven to 400*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
  2. In a medium-sized bowl whisk together the flour, baking powder, sugar, and salt.
  3. Using a pastry blender cut in the chilled butter until its the consistency of small pebbles.
  4. In a small bowl, whisk together the half and half, egg, and extracts.
  5. Pour the wet ingredients into the dry ingredients and gently combine.
  6. Fold in the peanut butter and white chocolate chip, careful to not over mix.*
  7. Once mixed, form the dough into a large ball on a lightly floured surface.
  8. Cut the dough ball in half and set one aside.
  9. Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and 1/2 inch thick.
  10. Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
  11. Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
  12. Repeat the rolling and cutting process with the remaining dough piece.
  13. Bake the scones for 15-18 minutes until light golden in color.
  14. Remove from oven and let cool on a wire rack.
  15. While baking, make the icing.
  16. For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
  17. Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry. (I like to dip mine twice for an extra thick glaze!)
  18. For the Peanut Butter Drizzle, in a small microwave-safe bowl and heat for 30 seconds. Stir to distribute the heat until the peanut butter is fully melted. Pour the melted peanut butter into a prepared piping bag and snip a 1/4 inch off the tip. When iced scones have set, drizzle the glaze over top and serve immediately.

Gingerbread Donut Holes

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Gingerbread Donut Holes are bite-sized morsels of fluffy baked donuts glazed with a delicate vanilla-maple frosting. They’re so good, I bet you can’t eat just one!

Gingerbread_Donut_Holes Drying

When I was home in New York for Thanksgiving, we visited an upstate staple, Tim Horton’s which is a Northern donut and coffee shop. My go-to order at Tim Horton’s is a simple french vanilla coffee with a single Timbit on the side (aka a donut hole) on the side. In November, the seasonal TimBits are Gingerbread Donut Holes! Gingerbread is a seasonal flavor that I absolutely adore which made these donut holes my perfect match!

The Timbits were so delicious, I could have eaten a whole box of Gingerbread donut holes — luckily for me, Timbits come pre-portioned — so as long as I only order ONE.  Also, lucky for me, I went to Tim Hortons 3 times during the week I was home so I was able to enjoy the Gingerbread Timbits a few times before heading back to Austin.

Gingerbread_Donut_Holes-7

Gingerbread_Donut_Holes-Bite

 

But, even though I had my fair share of Timbits while I was in New York, I still craved the gingerbread donut holes when I returned home to Austin. This craving inspired me to create a healthier version of the Gingerbread TimBits so I didn’t feel guilty eating 2 or 3 with my coffee in the morning.

Gingerbread_Donut_Holes_Bite

My Gingerbread Donut Holes are made with half whole wheat flour for a boost of whole grains.  I also incorporated Greek yogurt into the batter to sub out some of the butter for an extra boost of protein and a fluffy lift!  Unlike traditional donut holes which are fried, I baked mine in a mini muffin pan!

To pay homage to New York, I frosted my gingerbread donut holes with a vanilla-maple glaze which has just a slight hint of maple syrup! The maple plays so nicely with the gingerbread flavor, adding just a touch of sweetness to the baked donut holes!

Gingerbread_Donut_Holes-Bite

I loved cozying up next to the fireplace in the morning with a steamy cup of coffee and a few of these gingerbread donut holes, and I hope you do too! They’d also be perfect as a Christmas morning snack while you watch the family open gifts!

Enjoy!

Gingerbread Donut Holes Pinterest

Gingerbread Donut Holes 5
Alyssa

Gingerbread Donut Holes

Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 40
Ingredients Method Notes

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ginger
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup greek yogurt
  • 2 tablespoons molasses
  • 3 teaspoons vanilla extract separated
  • 3 tablespoons unsalted butter melted and cooled slightly
  • 3 1/2 cups confectioner's sugar
  • 3 tablespoons pure maple syrup
  • 1/2 cup half and half or heavy cream***

Method
 

  1. Preheat oven to 350*F
  2. Lightly grease a mini muffin pan with shortening or butter and set aside
  3. In a medium-sized bowl, sift together the flour, sugar, baking powder, baking soda, spices, and salt
  4. In a small bowl, whisk together the eggs, milk, yogurt, molasses and 1 teaspoon vanilla extract
  5. Slowly drizzle in the melted butter while whisking to incorporate. Do this slowly as not to cook the eggs
  6. Once combined, pour the wet ingredients into the dry ingredients and mix until combined
  7. Fill the muffin tins two-thirds of the way full with batter*
  8. Bake in the oven for 9-10 minutes
  9. Remove from oven and allow the donuts to cool for 5-10 minutes before removing them the pan*
  10. While the donuts cool, make the glaze
  11. In a small bowl, whisk together the confectioner's sugar, maple syrup, remaining 2 teaspoons vanilla extract, and half and half (or cream, if using)
  12. Once donut holes have cooled slightly, dip the tops of the donuts into the glaze, let excess drip off then place the donut holes on a wire rack**
  13. Allow the glaze to set for about 5-minutes before dipping a second time
  14. Store in a cool dry place for 2-3 days

Notes

*You'll need to bake these donut holes in 2 sets if you have only 1 mini muffin pan as this recipe makes close to 40 donut holes. Be sure to wash the muffin pan and grease it again for your second set
** I dip my donut holes twice because it creates a thicker glaze which is more reminiscent of what you'd find on a bakery-style donut hole.
***You need to use cream or half & half. If you use milk, the glaze won't result in a thick frosting which is needed in order for the frosting to stay put on top of your donut holes. When making the frosting, add the liquid slowly until the glaze reaches the consistency of a shampoo or shower gel. That's when you'll know it's perfect for dipping.

 

 

 

Mini Pumpkin Spice Scones with Molasses Drizzle

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Mini Pumpkin Spice Scones are the perfect morning treat for cozy, Fall weather! For added warmth, the Mini Pumpkin Spice Scones are finished with a Molasses Drizzle that adds a touch of sweetness and compliments the spice in the scones!

mini pumpkin spice scones 4

I’m of the mindset that pumpkin spice is acceptable from Labor Day through Thanksgiving then after that, gingerbread takes over in the holiday spice department.  So since we only have about a month left of pumpkin spice goodies, you should hurry up and make the most of the season with these Mini Pumpkin Spice Scones!

In truth, I used to hate making scones. I thought they were fussy and messy and the dough often fell apart before I could cut it into the beautiful scones triangles we’re all so familiar with.

But then I learned to have a bit of patience with scone dough and realized that if I took my time with it, scones really are quite pleasant to make.  Plus, you can’t knock the final outcome — who doesn’t love a crumbly scone?

Below are my tips for success when making these Mini Pumpkin Spice Scones

  • Cube your chilled, butter before you start  — this should be obvious because if you practice mise en place, you do this already.
    • But this time, I really want you to prep/measure all your ingredients beforehand because you’ll need to work quickly so the butter doesn’t warm — it’s the key to crumbly scones!
    • And if mise en place isn’t your thing, please, at least do your butter!

mini pumpkin spice scones

  • Use a pastry cutter when cutting the butter into the dry ingredients.
    • A fork simply doesn’t cut it (pun intended). A fork will simply mash your butter whereas you need to crumble it into the floured ingredients. This is the key tool for any crumbly baked goods, and especially necessary for biscuits.
  • Pour the dough out onto a counter to fully combine the wet and dry ingredients.
    • Once the majority of the wet ingredients are combined, it’s likely you’ll still have some dry flour at the bottom of your bowl. Turn it out onto your counter and gently work the dry ingredients into the rest of the wet dough to fully combine everything.

mini pumpkin spice scones 6

  • Don’t be afraid of flour while rolling or forming the dough into circles.
    • I promise, you won’t over flour the scones. Flouring the surface you’re working on, your hands, the rolling pin, and the pastry cutter will only simplify the process.  As you’re about to place the Mini Pumpkin Spice Scones on the baking sheet, simply use a pastry brush to sweep away any excess flour on the scones themselves!

mini pumpkin spice scones 4

 

mini pumpkin spice scones 3

If you follow those tips above, you’ll have delicious, warm Mini Pumpkin Spice Scones to enjoy all weekend long! Enjoy.

Looking for more pumpkin spice goodies? Check out my mini no-rise pumpkin spice cream cheese cinnamon rolls or easy pumpkin spice mousse! 

mini pumpkin spice scones pin

Pumpkin_Spice_Scones-4
Alyssa

Mini Pumpkin Spice Scones with Molasses Drizzle

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 16
Ingredients Method Notes

Ingredients
  

  • For the Scones
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoon brown sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoons cinnamon
  • 1/8 teaspoons nutmeg
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter cut into cubes
  • 1/2 cup 100% pumpkin puree
  • 1 large egg
  • 3 tablespoons half and half

  • For the Vanilla Icing
  • 1 cup confectioner's sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon clear vanilla extract

  • For the Molasses Glaze
  • 1 1/2 cups conf sugar
  • 1 tbsp molasses
  • 2 tablespoons milk

Method
 

  1. Preheat oven to 425*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
  2. In a medium-sized bowl whisk together the flour, sugar, baking powder, spices, and salt.
  3. Using a pastry blender cut in the cold butter until its the consistency of small pebbles.
  4. In a small bowl, whisk together the pumpkin puree, half and half, and egg.
  5. Pour the wet ingredients into the dry ingredients and gently combine, careful to not over mix*
  6. Once mixed, form the dough into a large ball on a lightly floured surface.
  7. Cut the dough ball in half and set one aside.
  8. Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and 1/2 inch thick.
  9. Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
  10. Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
  11. Repeat the rolling and cutting process with the remaining dough piece.
  12. Bake the scones for 8-10 minutes until light golden in color.
  13. Remove from oven and let cool on a wire rack.
  14. Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry.
  15. While baking, make the icing.
  16. For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
  17. For the Molasses Glaze, mix everything together in a small bowl. Pour the glaze into a prepared piping bag fitted with a small circular tip. When iced scones have set, drizzle the glaze over top and serve immediately.

Notes

*Once the liquid is combined, you may need to pour the mixture out onto your counter and gently knead the rest of the dough together until all dry ingredients are combined.