Monthly Archives: April 2015

Raspberry Cream Cheese Scuffins

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What is a scuffin???  I’m glad you asked! The scuffin is the love child of a muffin and a scone with the eyes of a cheese danish. 🙂   Now, I must start with a disclaimer. I used to work at a bakery that made scuffins but this is NOT their recipe.  I was never in charge of making any recipes at this bakery and the recipe below is what I developed based on several recipes I found online, specifically working off this one from the NY Times .  So hopefully that is enough detail to cover myself to prove that this is not a recipe from the bakery I once worked at.  However the craving to make my own did 100% result from the amazingness of this bakery’s treats.

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Recipe:

1 cup whole wheat flour

3/4 cup all purpose flour (I’ll be honest, sometimes I use 1 cup white four and 3/4 cup ground oatmeal if I don’t have whole wheat flour in the house… it works just fine. Of course you can use all white flour too- just hold back a tiny bit on the half and half)

2 tablespoons ground flax seed

1/3 cup packed brown sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg

2/3 cup half and half (or other form of milk or even non dairy milk will work)

1/2 cup fresh or frozen berries of your choice (my favorite is raspberries)

4 tablespoons butter

1/3-1/2 block of plain cream cheese.

Preheat oven to 350*

Mix all dry ingredients then add melted butter .

Mix wet ingredients in a separate bowl then add to the dry and mix well.

Last, add most of the cream cheese and all the fruit and mix gently.  I love large blobs of cream cheese in my final product so that is why I told you to only mix in most of the cream cheese. The remaining part should be added as small chunks to each scuffin as it goes onto the baking sheet.

Spoon large chunks of the batter (adding small chunks of cream cheese to each) onto a baking sheet and bake 10-15 minutes until scuffins are firm.

Be sure to eat one right out of the oven… that’s when they are the best! 😀

This recipe only makes about 5 scuffins depending on how big you make them.  They are perfect for breakfast or a heathy snack on the go!

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Scrumptious Sweet Potato Fries

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These babies have become a regular at our house.  We used to buy frozen bags of sweet potato fries and devour them all too quickly for their cost. Then one magical day we learned how easy and delicious they were to make ourselves. Add them to dinner, lunch or make them as a filling munchy-time snack.

Look at those beautiful little sweet potatoes up there.   They are calling out to be covered in seasoned salt and popped in a 375* oven!   After you’ve cut them into thick or thin wedges (we do a little of each because I like thick hubby likes thin) pour 1-2 tablespoons of any oil over top then sprinkle with salt, pepper, garlic powder or seasoning salt of your choice.  Do this straight on the cutting board so you don’t dirty any extra dishes and just swirl it all around with your hands. Today I am using a steak seasoning salt from a local spice shop.

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Then scrape this all onto a baking sheet and bake for 10-18 minutes at 375-400*.  These will not get crispy unless you cut them really small and burn them .  That is OK! Embrace their tender sweetness! You will know they are done when they are soft all the way through.  I usually give them a little flip/stir halfway through to even out the cooking because the side touching the baking sheet will get more brown than the side that is up. When you have decided that they are done, enjoy them plain or with mayonnaise and ketchup!  I do not have a picture of the finished product because the moment they came out of the oven…. I devoured them. 😀  oops.  Enjoy!

Oh look what I just came across on my newsfeed: 5 benefits of eating sweet potatoes 🙂