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No Yeast Cinnamon Roll Scones

No Yeast Cinnamon Roll Scones

Only 5 simple ingredients to make this no yeast cinnamon roll scones. 1 combine ingredients in food processor. 2 Mdix until crumbly. 3 Add honey yoghurt and make the dough. 4  Roll the dough. 5 Brush with filling.  6 Bake, cool eat. It really is that simple.

No Yeast Cinnamon Roll Scones

No Yeast Cinnamon Roll Scones

No Yeast Cinnamon Roll Scones Only 5 simple ingredients to make this no yeast cinnamon roll scones. 1 combine ingredients in food processor. 2 Mdix until crumbly. 3 Add honey… Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • Scones
  • 1 cup @kodiakcakes protein packed pancake mix
  • 1/2 cup @kingarthurflour whole wheat flour
  • 1 tsp baking powder
  • Pinch salt
  • 2 tbsp Cold butter
  • 3 tbsp pure honey
  • 5.3 oz plain Greek yogurt
  • Pinch cinnamon
  • Filling
  • /3 cup melted butter (you likely won't use it all)
  • Cinnamon
  • Coconut sugar

Instructions

First combine first 5 ingredients in a food processor.

Make sure butter is cold and not melted. Cut it into pieces and add it to the food processor until mixture become crumbly.

Add honey, yogurt, and cinnamon and process until a dough forms.

Roll dough out into a long rectangle.

No Yeast Cinnamon Roll Scones on a white plate on a table

Brush only one half of the dough with butter then sprinkle coconut sugar and cinnamon on top of the butter.

Rub mixture together. Whichever half doesn’t have the mixture on it,

Fold on top of the melted butter and cinnamon mixture half.

Gently Roll out dough a little to increase your surface area and once again, brush melted butter onto one half of the dough then sprinkle with cinnamon and sugar.

Again, fold the butter-less half of the dough on top of the butter and cinnamon mixture half.

Mold dough into a circle as best you can, pinching the edges together a little to keep the filling inside. brush the top with almond milk, and cut into 8 pieces.

Bake at 425 degrees f for about 15-16 minutes. Let cool, drizzle with desired toppings, and enjoy.

Notes

If You want a quick cheats version of this No Yeast Cinnamon Roll Scones, make up the first 5 ingredients. Then get a roll of ready made puff pasty. Brush the mixture across that and then roll, bake done

There is a few small steps in between but this is a super simple delicious cinnamon swirl recipe is to die for. Cinnamon not only taste’s great it has so many properties that are beneficial for us as human beings. Until now and doing a little research about this great recipe from Kirsten at F00dventures I did not realise how many healing properties it does have. For me when I am feeling unwell I crave the warmth of cinnamon in anything. How little did I realise.

No Yeast Cinnamon Roll Scones

The Health Benefits Of Cinnamon

There are two main types of cinnamon (1):

  • Ceylon cinnamon: Also known as “true” cinnamon.
  • Cassia cinnamon: This is the more common variety today, what people generally refer to as “cinnamon.” (Source)

The cinnamon we regularly consume is the cassia cinnamon which is produced by cutting the stems and bark from the cinnamomum tree. The inner bark is then extracted, dried and then can be used as stick or ground into powder. The distinctive smell of flavour is from the oily part of the tree compound called cinnamaldehyde.

Antioxidants and Cinnamon

In one study cinnamon has proved to have more antioxidant than  26 comparable spices. Talk about superfoods, cinnamon has super quality’s. I just liked the taste and the comforting aroma, I did not realise how good Cassia cinnamon was for healing the body.  It even outranks garlic and oregano as a superfood.

Cinnamon and Its Health Properties

Cinnamon claims to have many other beneficial properties.

  1. Lowers blood sugar levels
  2. Anti diabetic properties
  3. Improve Sensitivity to insulin
  4. May cut the risk of heart disease
  5. Anti-inflammatory properties
  6. May help with Neurodegenerative diseases
  7. May protect against cancer
  8. Fight bacteria infections
  9. Fight fungal infection
  10. It may even help in the fight against HIV

As with anything we consume cinnamon should be consumed in moderation, anything taken to excess can be harmful.

 

This Recipe Is So famous people have even copied it and made a you tube video

featured on http://blog.questnutrition.com/quest-nutrition-cinnamon-twist/

No Yeast Cinnamon Roll Scones Thank You

If you are a regular reader of my food blog you will notice there isn’t many puddings/desserts. So again a BIG thank you to Kirsten for supplying me with this great recipe. You could try my Apple Tarte Tatin or the Apple Frangipane 

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my apple tart tatin

Apple Tarte Tatin Recipe

by Karl

 Apple Tarte Tatin

For me one of the simplest apple recipes you can do. I particularity don’t measure the ingredients exact, just add sugar butter and a few other drops until it looks right. However I will provide measurements for those who aren’t as confident.  Its not that I am a super cook, its just that I do not mind how my Apple Tarte Tatin turns out. Someday’s  the caramel is light and runny then other days its nice thick, very chewy and gooey.

Apple Tarte Tatin

Originally the  Tarte Tatin was made by accident in a hotel in France. The hotel of course was called Hotel Tatin and was run by two sisters, Stéphanie and Caroline Tatin. There are many stories as to how it came about but as they say, the rest is history (source wikipedia) The Tarte Tatin process involves the process of butter and sugar caramelising in the pan. Any firm fruits can be used but I prefer the apple.

Apple Tarte Tatin The Equipment

I simple use either my carbon pan ( if its seasoned correctly) or my metal handled non stick frying pan. The easiest option is the non stick as its more forgiving. Some people like to use a proper Tarte Tatin tin.  For me its not about perfecting how it looks but the perfection of the flavour and taste. After all, its about the eating, from the cooker to the table, everyday eating for the family.  You can pay an incredible £120 for a professional Tarte Tatin tin, staggering when my £20 frying pan produces great results.

The perfect apples for tarte tatin

Granny Smiths an Brayburn Apples

my apple tart tatin

Apple Tart Tatin

 Apple Tarte Tatin For me one of the simplest apple recipes you can do. I particularity don’t measure the ingredients exact, just add sugar butter and a few other drops… Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 to 6 apples (mixture of red and green)
  • 50g of Butter (salted or unsalted)
  • 100g of Sugar (any sugar you have)
  • Squeeze of a Lemon
  • 1 drop of vanilla essence
  • 1 pack of ready rolled puff pastry

Instructions

Peel and de core the apples

Cut into quarters (or 1/8th dependent on size)

Start melting the butter, sugar lemon juice and vanilla in a frying pan

Add the chopped apples

Keep cooking until the apples are coated and the sugar has started to turn brown.

Take the pan off the heat

Roll out the puff pastry over the caramelised apples in the pan

Tuck the ends of the pastry into the pan so it fits the circle of the pan neatly

place in the oven at 190c for 30 minutes or until the pastry is golden brown

Remove from the oven and be careful not to burn your hands on the hot pan handle

Place a plate on top of the frying pan and flip it over

Your pastry should now be on the bottom and your apples on the top

Slice and serve with cream or ice cream

tarte tatin with vanilla essence

My Apple Tarte Tatin

Notes

Once you have caramelised the apples you can leave it at this point. You can then add the pastry top just before you sit down to eat your main course. Then it should be ready piping hot after your main course

The Ingredients in Apples In Tarte Tatin

The apples, now again so many variations in what apples should be used in this tarte. I prefer granny smiths apples firstly and then any red apple. We must remember though that this is Cheap Dinner Ideas and we use what we have to hand. Usually it is a 50/50 split of red and green apples as this tends to balance out the acidity in the tatin. So if you see a bargain at your supermarket or even better apples of a tree use them

The Sugar, another battle ground of contention. Caster sugar, plain ole white sugar, brown sugar or muscavado sugar. Same rules apply, what ever you have in your own larder/cupboards as long as its sugar. You need the sugar to caramalise and when sugar does it all ends up brown anyway.

The butter, this is a  very big no no for most chefs but, if you don’t have unsalted butter in the house use the salted butter. Its all the rage anyway now, salted caramel so calm down carry on cooking.

The Extra’s, 

Yes there can be more to add to your apple tarte tatin if you so wish. Its your recipe so add what you like. Alcohol, now what would be good with apples. Calvados of course as its made from apple’s anyway. If you do use a spirit ensure that you flambe of the alcohol and intensify the flavour.  Vanilla, now I like to add a few drops of vanilla essence to my apple tarte tatin, my preference.  There is a hint of lemon in my apples and you may call me crazy but, when you peel the apples they start to go brown so I add a little water and some lemon juice in a bowl to stop them doing this. I know we are going to turn the apples brown anyway. Cinnamon is also good to add another dimension.

The Perfect Tarte Tatin

I did say at the beginning that this is simple recipe for Tarte Tatin but the purist  will now be screaming at the screen. The classic apple tarte tatin should be perfectly caramelised and set when you turn it out. It barley moves the sugar and butter have gone to soft set toffee like quality. I am not looking for restaurant quality presentation but something to delight family and friends. However if you wish to go that extra mile and get the perfect apple tarte tatin here are a few recipes from the masters of the art.

Apple Tarte Tatin

Jamie Olivers

Jamie Olivers World Famous Tarte Tatin

Apple Tarte Tatin

Raymond Blanc

Raymond Blanc Tarte Tatin

apple tarte tatin

From Delia Cook book By Lucy Crabb

A Version of Tarte Tatin From Delia Book 

 

 

More Great Apple Dishes

Apple Pie Franginepan 

Caramel Apple Nachos 

Jeremy Lees Apple Tart 

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frangipane pie

Apple Frangipane Pie Or Frangipan

by Karl

Apple Frangipane Pie

As its a pie the top has a nice little crunchy crust and then towards the bottom it becomes soft velvety chewy heaven. Almonds, vanilla essence and sharp apples leaves me drooling for more. Apple Frangipane Pie.

I know is it frangipani, frangipan or frangipane! Apparently its frangipane but thats not really important. What does matter is the taste and the  comforting satisfaction as the frangipane pie pops out of the oven. The smell of baked almonds is to die for.

Frangipane Pie

Why a pie and not a tart? Well tarts are everywhere (excuse the pun) and I wanted something  different with decadence. The  thin crispy slices of frangipane tarts are good don’t get me wrong. However if you need something of a mini show stopper then the pie is the way to go. Standing nice and tall with layers of apples covered almond sugary paste. The recipe demands the perfect fat to sugar ratio of 50/50. Unfortunately the 50/50 mix is the ultimate weight gain plan so just don’t bake this to often.

almonds for frangipane pie

Apple Frangipane Pie

The kids are still young and their choices in food are still limited. You know the usual choices, I don’t like that I don’t like this, etc. I am sure you get the picture if you have young children. So the eldest who still lives at home discovered in France (on Holiday) 2 years ago apple pie. Uncle David brought from patisserie St Sauveur Le Vicomte and since that day she has been hooked. Hence the reason of creating a frangipane pie, apples in the fruit bowl, eggs on the rack and almonds in the cupboard.

apple frangipan

The Pie Pastry

Did I make my own you wonder. Hell no I did not make the pastry. I have time on my hands as I work from home but I don’t quite have the much time. I discovered shortcrust pastry sheets in Aldi for just 85p and of course we are all about cheap dinner ideas.  The last time I used the pastry for a goats cheese tart for the wives work dinner I found it a little thick. Whip out that rolling pin with the flour and get the pastry thiner. It is worth the effort believe me, give me crispy and light any day over soft stodgy pastry.

frangipane pie

Apple Frangipane Pie

Apple Frangipane Pie As its a pie the top has a nice little crunchy crust and then towards the bottom it becomes soft velvety chewy heaven. Almonds, vanilla essence and… Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • FOR THE FRANGIPANE
  • 125g unsalted butter, softened to room temperature
  • 125g caster sugar
  • 25g plain flour
  • 125g ground almonds
  • 1 large free-range egg, beaten (2 medium)
  • 2 apples (Granny Smith)
  • 1 tsp of vanilla extract

Instructions

apple frangipane pie

Roll out the pastry on a lightly floured surface to the thickness of a £1 coin (3mm).

Use the pastry to line the tin, gently pressing it into the sides and leaving about 1cm overhanging the top edge.

Use a fork to prick the base, then line with greaseproof paper and fill with ceramic baking beans or uncooked rice.

Chill for 20 minutes.

Meanwhile, preheat the oven to 200°C/Gas 6.

When the tart case has chilled, blind bake it in the preheated oven for 15 minutes.

Remove the paper and beans, then return the pastry to the oven for 5 minutes to cook the base.

When cooked, use a sharp knife to trim the excess pastry level with the top of the tin and set aside to cool.

Reduce the oven setting to 150°C/Gas 2.

Peel and quarter the apples, throw into a frying pan with a knob of butter, squeeze of lemon juice and 2 tsp of brown sugar

Fry for 5 minutes allow to cool

To make the frangipane, cream the butter, sugar, flour, vanilla extract and almonds together, then slowly add the egg, mixing until fully incorporated. Allow the frangipane to rest for 5 minutes before smoothing it inside the pastry case.

Line the pastry case with the cooled apples

Spread the frangipane over the apples, stack it to the top

Bake in the oven for 45 to 55 minutes (check with a skewer)

Leave the tart to cool slightly before removing from the tin and serving in slices

Try this apple and almond  tart Or this to die for Apple Tarte Tatin

Sweet tooth try these No Yeast Cinnamon Roll Scones

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apple and almond tart

apple and almond tart

Filled to the brim with crisp apples, and accompanied by an indecent amount of jersey cream, there’s no delight quite like a freshly baked tart

Allens Farm was a favourite of mine, supplying me often with good produce from their Kentish cherry orchard. Tucked away behind high-banked roads near Sevenoaks, it was famous primarily for cobnuts, but produced a host of marvellous fruit boughs, too. The trees – instead of growing in serried ranks, standing to attention – were wonderful, ancient, and grew in a seemingly random fashion to a great height.

To climb the trees and pick a fine harvest there were a few of those lovely, old, not to mention cleverly shaped, ladders that flared at the ground and narrowed as you climbed into the branches, laden as they were with the abundant dark fruits. Lured by the seldom-seen beauties in the cherry orchard, I was up the ladder in a trice. Within not even a minute, I was ordered down off the ladder by the gentlest farmer, who issued a kind reprimand that the ladders were of a great age and not so steady.

 

On the other side of the tree was a metal scaffold that had a platform set high enough to reach the upper branches, by which their joyful burden could be accessed more securely. Ah well, there’s an allegory for you – bye-bye romance and hello sturdy and sensible. Of course it got the job done and amid much laughter if memory serves.

Abutting the cherry orchard was a great field of cobnuts that were harvested by hand. A few Southdown sheep grazed among the trees – a peerless lamb that fed upon the orchard’s windfall and made for marvellous eating. There were plums, too, and a few pears as I recall. And, of course, apples.

I love apples, delighting in their myriad varieties and colours, and their varying textures and flavours, which range dramatically from sweet and crisp to the most magnificently sour. They chivvy along a joint of pork, or a duck or goose, very well indeed. Compotes and delicate apple sauces and salads can brighten the Sunday roast marvellously. That said, little compares to an apple pie, that marvel of the British table.

 

It is a good manoeuvre to make the pastry and the frangipane the day before.

 

Serves 4-6For the pastry170g plain flour100g unsalted, cold butter1 tsp icing sugar, sifted1 whole egg1 tbsp ice cold water

For the frangipane50g unsalted butter, softened50g caster sugar1 egg yolk50g whole almonds, ground

For the applesJuice of 1 lemon6 firm, crisp apples such as a russet, cox’s, braeburn or jonagold1 tbsp caster sugar

 

See more…

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Easy Chocolate Brownie Recipe

Easy Chocolate Brownie Recipe

by Karl

Easy Chocolate Brownie Recipe

I am somewhat of a late convert to chocolate brownie’s to be honest, I have tried a few on my travels and never thought much of them. They have always been a little dry until someone bought me one at the corporate coffee shop (Costa) while I was still in my 11 hour day 5 days a week rat race job but things are a little different now . Mm it was delicious but then looking at the price I was never going to pay that. So the quest began to bake the perfect brownie, the first one I made had caramel sauce which sounded deliciously indulgent in the middle, after a few hours in the kitchen the results were a little disappointing. It was a little fiddly to make and far to much effort.  So I scoured the web in search of a worthy Easy Chocolate Brownie Recipe.

Finally, I came across an Easy Chocolate Brownie Recipe and gave it a try, just out of the oven with a blob of ice cream, nice, the next day with a cup of coffee very very nice. The shocker is that there isn’t actually any chocolate in the recipe but it does taste chocolaty due to the cocoa poweder

Easy Chocolate Brownie Recipe

Easy Chocolate Brownie Recipe

Easy Chocolate Brownie Recipe

Easy Chocolate Brownie Recipe I am somewhat of a late convert to chocolate brownie’s to be honest, I have tried a few on my travels and never thought much of… Print This
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • 150g (10 tablespoons) Unsalted Butter
  • 300g (1 1/4 cups) Caster Sugar (Granulated if you are in the USA)
  • 110g (3/4 cups plus 2 tbsp) Cocoa Powder
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 2 Eggs, straight from the fridge
  • 120g (1/2 cup) Plain (All Purpose) Flour

Instructions

Heat your oven to 160 degrees (325 Ferinheight). Place the butter, sugar, salt and cocoa powder in a medium to large heatproof bowl.

Place the bowl over a saucepan of hot water, simmering but not boiling so the bottom of the bowl is not sitting in water. Gradually stir every few minutes until the butter has melted and everything is combined. The mixture should be smooth, but slightly gritty. Set aside, off the water to cool

Line a 8 inch square tin (23 cm) with good quality baking parchment while the mixture cools a little.

Fold in the vanilla extract followed by the eggs one at a time until the mixture is smooth.

Fold in the flour until the mixture is smooth and slightly glossy

Bake for 20 to 25 minutes

Remove from the oven and dive in , I mean slice into portions

Notes

My mixture looked a little dry with only the 2 eggs (they were small) so I added a third

Will you become a convert to the no chocolate easy Chocolate brownie recipe.

I have to give credit to Rachel Phipps where I did find the original recipe here

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Narkel puli pitha/Heavenly Coconut Stuffed Dumpling

Narkel puli pitha/Heavenly Coconut Stuffed Dumpling

Preparation Time: 30 minute

Cook Time: 20 minute

Total Time: 50 minute

Cuisine: Bangladeshi

Recipe Type: Breakfast, Brunch, Snack, Dessert

Serves: 12-16

Ingredients:narikel-puli-2

  • 1 cup date jaggery (Gur)
  • 1 cup water
  • 1 cups desiccated coconut, unsweetened
  • 1 tablespoon oil
  • 1 cups rice flour
  • 1 ½ cup water
  • ⅛ teaspoon salt
  • Oil for deep frying

How to make the recipe:

Coconut filling:

  • Boil water and add the gur/Jaggery.
  • As gur melts add coconut to the pan. Cook stirring often until the mixture is semi sticky but not runny

 

Make pitha/dumpling dough:

 

  • Boil water. Add salt and oil.
  • Add rice flour to boiling water and keep stirring with a wooden spoon to form a firm but soft and not sticky dough. Adjust flour accordingly.
  • Knead well for about 3-4 minutes.
  • Take a portion of the dough and roll it out as thick tortilla, about a quarter of an inch thick.
  • Cut out circles with a cookie cutter.
  • Place a small amount of coconut filling on each circle. Repeat the process with the remaining dough.
  • Brush the edges of with water and seal tightly to form a crescent (semi-circular) shape.
  • Heat oil.
  • Fry the narikel puli pitha in medium heat until the dough is cooked through and slightly golden. Serve warm or at room temperature.

Bengali recipe

Note:

 

  • Adjust water and four for the dough depending on the quality of flour.
  • You can also use beef or chicken as an alternative option of coconut.

Will Narkel puli pitha float your new year. You may want to start with

MUNG DAL BHUNA KHICHURI

Try making you own homemade curry, start with the basic curry sauce. The you can make the naan bread or a aubergine and sweet potato curry with Keema Rice.

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Rosogulla /Rasgulla Poila Baisakh

Rosogulla

Preparation Time: 2 Hour

Cook Time: 50 minute

Total Time: 2 Hour & 50 minute

Cuisine: Bangladeshi/South Asian

Recipe Type: DessertPoila Baisakh Bengali recipe

Serves: 18-20

Ingredients:

  • Whole milk: 1/2 gallon(1.89 ltr)
  • Lime juice: of a whole large lime
  • Green cardamom(lightly crushed): 7-8
  • 2 teaspoon semolina
  • 2 cup sugar
  • 6 cup water

How to make the recipe:

  • Boil the milk in a large pan, keep stirring so the milk does not scorch to bottom.
  • As the milk rolls to boil, remove from heat and gradually add the lime juice and keep stirring. The milk will start to curdle, the whey will separate
  • Strain the curdled milk with the help of cheese cloth.
  • Tie up the cheese cloth and squeeze out excess water, hang the cheese cloth bag to drain out excess water.
  • Take the cheese/Chhana in a flat plate, add sooji (semolina), 2 teaspoon sugar and mix well for 2 min or till smooth.
  • Divide chhana dough into marble size portions. The sizes will double, so make accordingly
  • In a wide mouthed and dip pan (with cover) add 6 cups of water and 2 cups of sugar, boil the syrup. Add crushed green cardamom.
  • Add the cheese balls, cover the pan. Keep an eye so the syrup does not spill. Cook for 40-45 min.
  • In between add little warm water to the syrup, because as the syrup is boiling for long it may thicken and make the rosogolla hard, to keep the consistency of the syrup same, add little hot water.
  • After 40-45 min switch off the heat, remove pan from heat and let it cool down to room temperature. As the rosogollas will cool down they will shrink in size. Rosogolla will taste best the next day. You can cool it inside a refrigerator and serve cold or at room temperature

Rosogulla/Rasgulla Poila Baisakh

Note:

  • You may use a food processor to make the chhana smooth instead of kneading by hand.

Try making you own homemade curry, start with the basic curry sauce. The you can make the naan bread or a aubergine and sweet potato curry with Keema Rice.

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