moist – Peach Pear Plum Cafe

Pumpkin Pecan Muffins

Posted on October 14, 2017October 14, 2017 by peachpearplumcafe

Fall is here and these muffins welcome the season with wonderful pumpkin and pecan flavors! A simple yet flavorful muffin to satisfy your taste buds. I mixed the pumpkin flavors from my pumpkin pie scones recipe with the awesome pecan topping from my sweet potato casserole dish. These are oh so delicious and so satisfying with each bite.

Ingredients

Dry

2 ½ cups flour

2 cups sugar

½ tsp salt

2 tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

1 tsp pumpkin spice

Wet

3 eggs

1 and 1/2 cups pumpkin puree

1 tsp vanilla extract

Pecan Mixture

1 cup flour

8 tbsp butter melted

3/4 cup pecans chopped

1 cup brown sugar

Directions

Preheat Oven to 375 degrees
Prep a regular muffin tin (24 count) with foil cups or butter the muffin tin. Or use 2 mini muffin tins 24 count each (for a total of 48).
Sift all the dry ingredients into a large bowl. Use a whisk to make sure it is mixed well.
Whisk together the wet ingredients.
Combine the wet and dry ingredients until well blended.
To make the pecan mixture, melt the butter in a small pot on the stove. Sprinkle in flour, brown sugar and chopped pecans. Mix well, until flour is not longer visible.
Carefully fold in 3/4 of the pecan mixture until evenly blended.
Using two regular spoons, scoop and scrape muffin ingredients into the muffin tins evenly.
Sprinkle the rest of the pecan mixture over the tops of each muffin.
Bake in the oven for 20 to 25 minutes if using regular muffin tin. Bake for 12 to 18 minutes if using mini muffin tins.
When muffins are ready (when the toothpick or knife comes out clean from center of a muffin) remove from oven and let cool.
Plate them and enjoy!

Thanks for reading and hope you enjoy them!

Katie

Blueberry and Cream Cheese Scones

Posted on June 13, 2017September 18, 2018 by peachpearplumcafe

This recipe was an unexpected treat this weekend. My husband was craving some of my scones but the only fresh fruit we had left was blueberries. I also had the leftover cream cheese filling from my red velvet macaron recipe (those are delicious as well). That’s when a great idea came to my mind… Blueberry Cream Cheese Scones. Doesn’t it sound oh so delicious? I always see these bread recipes with a cream cheese filling, so I thought why not do it in a scone. So here is a simple yet perfectly tasteful scone recipe for you and your family to enjoy.

Ingredients:

Scones

2 and 1/4 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

½ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ cup heavy cream

¼ cup blueberry greek yogurt or sour cream

2 tsp vanilla extract

1/4 cup blueberry jam

½ cup fresh blueberries

3 tbsp cream cheese filling

Cream Cheese Filling

2 tbsp butter (room temp)

3 oz cream cheese (room temp)

¼ tsp vanilla extract

¾ cups powdered sugar

Instructions:

Preheat oven to 400’
Line a baking sheet with parchment paper.
In a large bowl, sift the flour, brown sugar, baking powder, and salt. If the brown sugar doesn’t go through the sifter you just dump it in just make sure its mixed well.
Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, heavy cream, yogurt, vanilla extract and blueberry jam.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Gently fold in the fresh blueberries (it’s fine if some get smushed).
Carefully add in the cream cheese filling. Don’t over blend it but make sure you don’t have large sections of it.
Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
Arrange the wedges on your baking sheet or scone pan. Using a basting brush, brush some heavy whipping cream over the tops of the scones.
Bake scones for 12 – 14 minutes or until light golden brown.
Remove from the oven and allow to cool before enjoying.

Blueberry Cream Cheese Scones - lightly brown

Thanks for reading and hope you enjoyed!

Katie

Sugar Plum Scones

Posted on March 14, 2017March 14, 2017 by peachpearplumcafe

Another tasty treat from the tearoom to your home. Enjoy the smell of the sweet brown sugar, oats and plum fruit as it bakes so nicely in the oven. No nuts are involved in the making of this recipe just a delicious, crispy scone topped with yumminess. I hope you enjoy this sugary sweet scone as much as I do.

Scones:

Dry Ingredients:

1 and 1/2 cups of Flour

1/3 cup Brown Sugar

1/2 cup of Oats

1 tbsp of Baking Powder

1/2 tsp of Salt

1/2 tsp of cinnamon

1 stick of frozen shredded butter

Wet Ingredients:

1 egg

1/4 cup heavy cream

2 tsp of vanilla extract

1/4 cup greek yogurt

1/2 cup diced plums

1 tbsp of plum jam

Toppings:

Glaze topping

1/2 cup powdered sugar

2 tbsp clear vanilla extract

1 – 3 tbsp of heavy cream

Sprinkle topping – optional

2 tbsp flour

1/4 cup brown sugar

2 tbsp butter (melted)

2 tbsp oats

Instructions:

1.Preheat oven to 400 degrees

2. Line a baking sheet with parchment paper or spray tray with nonstick cooking spray.

3. In a large bowl, sift the flour, brown sugar, baking powder, cinnamon, and salt. Then add in the oats.

4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs. I strongly recommend using a cheese grater to cut the frozen butter. It is so much easier. Here is the one I used. I do get compensation if you click on this link and order. Cuisinart CTG-00-BG Boxed Grater

5. In a small bowl, whisk together the egg, heavy cream, yogurt, plum jam and vanilla extract.

6. Pour the wet ingredients over the dry ingredients and mix until just combined.

7. Gently add in the diced plum.

8. Pat the dough out into a circular shape that is about 1 inch thick. Cut into 6 – 8 equal wedges (use a pizza cutter).

9. Arrange the wedges on your baking sheet or scone pan. Using a basting brush, brush some heavy whipping cream over the tops of the scones.

10. Bake scones for 12 – 14 minutes or until light golden brown.

11. Remove from the oven and allow to cool while you mix the glaze.

12. To make the glaze, add the powdered sugar and vanilla into a small bowl.

13. Add the heavy whipping cream slowly (one tbsp at a time) until the mixture is easily pour-able but not runny. Drizzle the glaze over the scones.

13. To make the sprinkled topping, melt the butter in a small pan. Add in brown sugar, flour and oats until well blended and crumble like. Sprinkle brown sugar topping over the glazed scones and enjoy!