Double Glazed Pumpkin Scones

Yay! My first time participating with Secret Recipe Club.  What a fun concept this is!  Everyone that participates is assigned another blogger and then chooses a recipe from that blog to recreate.  I was given a fun blog called Loving Life which is written by Kristen.  She writes a great blog and has some yummy recipes on it.  When I saw these fabulous Pumpkin scones, I knew just what recipe I'd choose.  They're a knock-off of the Starbucks pumpkin scones.  I haven't had the ones from Starbucks so I can't attest to their authenticity but I can tell ya these are really yummy!  Deliciously flavored with pumpkin and spice and moister than a lot of scones.  I hate dry scones, I mean whats the point?!  Well,  With these lil beauties you wont have to worry about dryness!  My favorite part of these scones is the double glaze.  Yippee!  First the whole scone is brushed and covered with a plain glaze.  Then they're drizzled with a spice glaze.  Well Hello double YUM!!! 

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Double Glazed Pumpkin Scones: from Loving Life and originally Food.com

Scones

• 2 cups flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half and half
• 1 large egg

Powderered Sugar Glazze

• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk

Spiced Glaze

• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Directions

1. TO MAKE THE SCONES:.

2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

5. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

6. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

7. TO MAKE THE PLAIN GLAZE:.

8. Mix the powdered sugar and 2 tbsp milk together until smooth.

9. When scones are cool, use a brush to paint plain glaze over the top of each scone.

10. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.

11. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Chili Cheese Mac

Hey everyone!  Gosh, it feels like I've been gone form the blogisphere for forevah!  How's everyone doing?  Thanks to everyone who contacted be while I was on my unexpected blogcation!!
Well, I've come back with a family favorite!  Chili Cheese Mac!  I mean common!  Just take a look and I bet your mouth starts watering.  I know mine sure does.  This is comfort food at its finest.   Yummy elbow pasta dressed in a fabulous beefy, cheesy tomato sauce?!?  I'll I can say is, Yes Please!!!


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Chili Cheese Mac adapted from Cook's Illustrated
serves 8-10
Ingredients:
table salt
1/2 pound elbow macaroni (about 2 cups uncooked pasta)
3 tablespoons vegetable oil
1 1/2 pounds ground beef (85% lean)
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1 tablespoon light brown sugar
12 oz Colby Jack cheese, shredded (about 2 1/2 cups)

Instructions:
Preheat the oven to 400 degrees.

Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.

Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.

Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.

Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.

Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9x13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.

Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.