Blueberry and Grand Marnier Scones

Blueberry and Grand Marnier Scones by Julie Steindel

Check out this delicious recipe for scones by Julie Steindel and then check out her other videos on her YouTube channel:

https://www.youtube.com/channel/UCy6Tw0m1PBCqy-HBGAmvYEg

3 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, melted
1 1/2 cups dried fruit
4 tablespoons Grand Marnier
1 1/2 cups heavy cream
Preheat oven to 375 degrees.
First, mix together the dry ingredients ’til combined. Then stir in the butter. ( the mixture will be lumpy; it’s okay)
Add in the dry fruit of your choice. Then fold in the Grand Marnier and heavy cream ’til thoroughly incorporated.
Sprinkle a little flour onto your board and roll out dough into a thick rectangle shape. Cut out triangle shapes and place onto a silpat/parchment paper.
*Take care not to place to close together, they will spread.
Bake for 12 minutes exactly.
While scones are baking make a simple sugar and oj mixture. (it’s just a Tbls. sugar and 1/4 cup oj mixed together)
As soon as the scones come out of the oven brush each one with the sugar mixture.
Enjoy!

Cheesecake Stuffed Baked Apples

Cheesecake Stuffed Baked Apples
Could anything be better than it sounds? Stop right here my friend, because you’ve found the right recipe! These are super yummy! Check out this and other incredible recipes at: www.lecremedelacrumb.com
Ingredients
  • 6 apples (I used gala apples)
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon cinnamon
  • optional: graham cracker crumbs, caramel sauce, pecans
 Instructions
  1. Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
  2. In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples ⅔ full with the cheesecake mixture.
  3. Place filled apples on a baking sheet (make sure they aren’t touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
  4. Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans.

 

Low Sugar Peanut Butter Cookies

Truvia Peanut Butter CookiesPeanut Butter Cookies made with Truvia® Baking Blend

Hey there everyone! Looking for a snack that isn’t going to make your diet null & void? Well, here’s one great recipe from Truvia that is 70% lower in sugar than regular cookies. Just remember one serving size is 2 cookies

Blackberry Pie Bars

Blackberry Pie Bars

Ingredients:

Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

Directions:
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Making Baking Fun!