Pumpkin Scones

I love scones. I have to be careful not to make them too often, because I love them so much that I want to hide them from my family so that I can eat them all. These are delicious pumpkin scones, perfect for fall. I can eat pumpkin year round, so I wouldn't have any problem making these year round!

Pumpkin Cinnamon Chip Scones
adapted from King Arthur Flour

2 3/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powdder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup cold butter
1 to 2 cups cinnamon chips
2/3 cup canned pumpkin
2 large eggs
coarse white sugar for sprinkling

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in cinnamon chips.

In a separate mixing bowl, whisk together the pumpkin and eggs until smooth. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment and sprinkle lightly with flour. Scrape the dough onto the floured pan and divide it in half. Form each half into a 5 - 6 inch round circle. They should be about 3/4 inch thick. Brush each circle with milk and sprinkle with coarse white sugar or cinnamon sugar if desired.

Slice each circle into 6 wedges. Carefully pull the wedges apart, leaving 1/2 inch spaces between them. Place the scones in the freezer for 30 minutes. While scones are chilling, preheat oven to 425 degrees.

Bake the scones for 22-25 minutes or until they are lightly browned and until a toothpick inserted in the center comes out clean, without any wet crumbs. If you pull one of the scones away from the others, it should look baked through, not wet or doughy.

Serve warm. Wrap any leftovers tightly and store at room temperature.

Makes 12 scones.

Lemon Bars

I've always loved Lemon Bars. My boys are not crazy about them, but every now and then it's worth making a batch and sharing with friends so that I can enjoy them myself. These are seriously lemony lemon bars, so if you don't love the taste of lemon, you probably won't be too crazy about them.

Lemon Bars
From Barefoot Contessa Parties

For the crust:
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all purpose flour
1/8 teaspoon kosher salt

For the filling:
6 extra large eggs, at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (from 4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour

Confectioners sugar for dusting

Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well floured board and gather into a ball. Flatten the dough with floured hands and press into a 9x13" baking dish, building up a 1/2" edge on all sides. Chill.

Bake the crust for 15-20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over hte crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles or squares and dust with confectioners sugar. Store in the refrigerator covered with plastic wrap.

Yields 20 squares or 40 triangles.

Chicken Tortilla Soup

Here is an easy chicken tortilla soup. It would be perfect for the miserably cold weather we are having right now.

Chicken Tortilla Soup

2 tablespoons butter
3 chicken breasts, diced
1 cup diced onion
1 cup diced celery
1/2 cup diced carrots
4 cloves garlic, minced
1 tablespoon cumin
1 teaspoon oregano
1 1/2 tablespoons chili powder
1 (4-ounce) can green chiles
1 1/2 cups diced tomatoes or 2 (14.5 ounce) cans diced tomatoes, drained
1 quart (32 ounce) reduced sodium chicken broth
2 tablespoons dried parsley
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon pepper

For serving:
tortilla chips
diced avocado
monterey jack cheese

In a large pot over medium heat, melt butter. Add chicken, onions, celery, and carrots and saute for 10 minutes. Add garlic, cumin, oregano, and chili powder. Cook for 1 more minute. Add green chiles, tomatoes, chicken broth, parsley, corn, salt and pepper. Bring to a boil and simmer 10 minutes.

Serve with broken tortilla chips, avocado, and cheese.