Apple Cinnamon Scones

I have a confession. Although my blog is called "Running to Bake" I've been SERIOUSLY lacking on the running side of things. For awhile I made a whole host of excuses as to why I haven't been running. I've been too busy, or it's been raining, or I feel guilty if I don't bring the dogs, blah, blah, blah. Then, I started to become afraid of it again. I would put it off, and assume that I'd get back to it eventually. But I didn't.

I started getting depressed. Work has been really insane recently, I haven't been sleeping and even though I was doing Zumba, I was teaching, so it's not really the same brain break I've been craving.

Finally, the other day, I made a deal with myself. I would go out, even for 5 mins and see how it feels. In my heart of hearts I knew I needed to, but that anxious part of myself was terrified.

So I went. For 25 mins...and it felt f*cking awesome. My legs and lungs burned, but every time I tried to slow down, my legs kept pumping me forward. I felt like a puppy whose been cooped up in the house for too long. By the end of the run, I was panting, smiling and even crying. It felt so good.

When I got home, I was so inspired & excited, I HAD to make something (after all, this IS Running to Bake). I made myself a BIG ol' batch of homemade chips (hubby had some too, ok??) and prepared these apple scones to pop into the oven the next morning.

Let me tell you, there is noting quite like the smell of baking and coffee in the morning to pull you out of a funk. Oh yea...this face helped too:

I've never made scones before I tried this recipe, so I wouldn't say they were perfect, but they sure did taste delish with coffee and a little butter on them (peanut butter would have been good too!)

This is also my SECOND last post in my fall baking series. I'm kind of excited because I'm tired of pumpkin everything and I CAN'T WAIT TO START HOLIDAY BAKING!!!!!! IT'S MY FAVE TIME OF YEAR! AJDSNFDNVLDKVNLDKVNLKN!!!!!!!!!!!!!!

Ahem.

Apple Cinnamon Scones

adapted from King Arthur Flour

Ingredients:

2 & 3/4 cups all purpose flour

1/3 cup granulated sugar

3/4 tsp salt

1 tbsp baking powder

1 tsp Apple Pie Spice or cinnamon

1/2 cup cold butter (I used unsalted)

3/4 cup apple, peeled & cut into 1/2" pieces (I used granny smith apples)

3/4 cup cinnamon chips (optional, I didn't use them)

2 large eggs

1tsp vanilla extract

1/2 cup unsweetened apple sauce

Topping

3 tbsp sugar (coarse works best, but granulated is fine too)

1/2 tsp ground cinnamon

Method:

In a large mixing bowl, whisk the flour, sugar, salt, baking powder and apple pie spice. Using a knife (or your hands) work in the butter until everything is crumbly and uneven. I don't really know what this means, but I cut the butter into chunks and then mixed it in with the flour with my hands. Stir in the chopped apples and the cinnamon chips (if using). 

In a separate bowl, whisk together the eggs, vanilla and apple sauce. When combined, add to the the dry ingredients and stir together until dough is moistened and stays together.

Line a baking sheet with parchment paper and sprinkle flour on top (this stuff is STICKY!)

Place dough on the baking sheet and divide in half. Pat and round each half so that it is about 5" in diameter and 3/4" thick. I didn't do that, obviously, I just kind of eye-balled it, but if you want to measure, by all means, go for it!

Next, to make the topping. In a small bowl combine the sugar and cinnamon. Coarse sugar would be best for this, but I only have the granulated stuff. Using a pastry brush, brush both mounds with milk and generously sprinkle the sugar/cinnamon mixture on top. The more the better as the scones themselves are not that sweet! 

The next part of the recipe requires the use of a regular knife, or a bench knife.

What is a bench knife you may ask? This is it. You're welcome.

Moving right along, using a regular knife of bench knife that you have run under cold water (can't help you with why you need to run it under water, sorry), cut each circle into 6. For those not so hot on fractions, do not cut it in half and then in half again. Just a friendly tip...

Pull the wedges away from the center and separate them just a bit. This is easier said then done...they're very difficult to work with. I almost went all "Psycho" with my regular knife, but reminded myself to stay calm. 

Now, if you're planning on making these right away, place your scones in the freezer for 30 mins. This relaxes the gluten (it's had a hard day) and will make your scones fluffier...or something. 

I put mine in the fridge overnight so that I could bake them first thing in the morning. 

Either way, at this point, pre-heat your over to 425 degrees F. After your gluten is nice and zen, bake the scones for 18-22 mins or until the tops are golden brown. When you go to pull them apart, they should look baked all the way through. 

Serve warm...this is VERY IMPORTANT. Scones need to be eaten when warm. That's just a fact of life. 

Enjoy!

Baked Sweet & Sour Chicken

To give you a quick update, my "Junk Food Free Experiment" is going quite well. I cannot say that I haven't had a COUPLE of slip ups (it was Thanksgiving after all) but otherwise, I've been REALLY good.

Observations so far: The first few days after I started, I was actually feeling kind of depressed. I REALLY wanted to eat a big ol' bag of chips. By Thursday however, I was starting to sleep better, and feeling more rested in the morning. Then Thanksgiving happened, and I was in a food coma for the better part of 3 days.

This week, not much has changed. I'm not sleeping well again, but I have a feeling it might have something to do with the fact we've adopted Maverick (my family dog) and these two silly goofs like to spend the night playing.

In any case, one thing that I HAVE noticed this week, is that I haven't been craving junk food. I mean, every once in awhile I'll want some chips or something, but the craving passes and I'll move on. That's pretty exciting! I also haven't had the urge to snack like a crazy person, so that's also a big "Whoohoo!"

I HAVE been craving Chinese Food recently though, and so has hubs, so I found a recipe for Baked Sweet and Sour Chicken online and decided to give it a try. I had to improvise a bit as I didn't have an ketchup on hand (we're in between grocery shops) but it turned out SO WELL. It was like a less breaded, better for you, Chinese take out meal!

 Although, it turns out, I don't know how to make rice. It came out all soggy and yucky. Didn't matter though, the chicken stood up just fine in it's own!

Baked Sweet & Sour Chicken

adapted from i heart nap time

Print Recipe

Ingredients:

3 boneless, skinless chicken breasts, cut into bite sized pieces

1/2 tsp salt

1/4 tsp ground pepper

1/4 tsp garlic salt

3/4 cup corn starch

2 large eggs, whisked

1/2 cup canola oil

For the Sweet & Sour Sauce

1 cup sugar

1 tbsp ketchup

2 tbsp honey garlic BBQ sauce

2 tbsp honey

1 tsp garlic salt

1/2 + 1 tbsp white vinegar

1 tbsp soy sauce

Method:

Place the chicken, salt, pepper, garlic salt & cornstarch into a plastic ziplock bag and toss until chicken is evenly coated. (You can toss in a bowl as well if you don't have a big enough bag)

Next, heat 1/4 cup of the oil in a frying pan (at about medium heat). Dip chicken into the egg and add to your frying pan with a fork. My frying pan isn't huge, so I had to do 1/2 a batch at a time. Fry both sides of the chicken for about 2 min (or until a nice golden brown colour). When done, transfer to a baking sheet lined with FOIL. Parchment paper does NOT work in this case. Just trust me. 

Preheat oven to 325 degrees F.

Do the same for the rest of the chicken using the remainder of the oil. Add to the baking sheet and evenly spread out the chicken on your baking sheet (it's ok if there is a little overlap). 

Whisk together all the ingredients for the sauce. Give it a taste after you're done. If it's too sweet, add a little more vinegar. Too sour? Add some sugar (or ketchup, if you have it). Feel free to experiment a little here, it's fun! 

Using a spoon, drizzle the sauce over the chicken until the chicken is coated.  Place in the oven for 20 mins. Take out and toss the chicken in the sauce on the baking sheet, then add back in the oven for another 15-20 mins. 

Serve with rice and veggies!

Enjoy!

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Gluten-Free Dark Chocolate Pumpkin Brownies

Well my friends, I only have 2 more weeks left of my fall baking series until I switch over to my Holiday Baking Series (which I'm pretty much beside myself with excitement for!). I think out of all the fall recipes I've made so far (here, here and here) these are one of my faves!

Every year for Thanksgiving, my Grandmother brings her ah-mazing pies for dessert (her apple pie is actually the best apple pie in the world. True story) Unfortunately for my sister and her boyfriend though, these pies are not gluten free. So, I promised I would bring a dessert this year that was GF. Originally, I wanted to try and make some Pumpkin Pie Truffles that I saw on Six Sisters Stuff  but ran out of time. So, I sent hubs on an internet mission to find another GF dessert that was quick, easy and looked yummy and thisis what he found at SheKnows.com.

Look at these beautiful things! Fudgy, moist, chocolatey...totally delish. Everyone in the family enjoyed them as well, which doesn't usually happen when it comes to GF food. It was a Thanksgiving Miracle.

Gluten-Free Dark Chocolate Pumpkin Brownies

adapted from SheKnows.com

Ingredients:
4 oz Semi-Sweet baking chocolate
1 3/4 cups canned pumpkin pie filling
1 cup unsweetened apple sauce
2/3 cup plain yogurt (I used Activia)
1 Tbsp vanilla extract
1 cup white sugar
1 cup brown sugar
1 1/2 cup all purpose gluten-free flour (I used Bobs Red Mill)
1/2 cup cocoa powder
1 tsp baking powder
1 Tbsp pumpkin pie spice
1/2 tsp salt

Method: 
In a double boiler, melt the baking chocolate (I don't have a double boiler, so I just places a glass mixing bowl over boiling water) When melted, remove chocolate from the stove and let cool, about 5-10 mins.


Preheat oven to 350 degrees F.

In a LARGE mixing bowl, combine the pumpkin, apple sauce, yogurt, vanilla, melted chocolate and sugar and mix until combined.

In a separate bowl, combine the flour, cocoa powder, baking powder, pumpkin pie spice and salt. I suggest that you sift the flour first as I found mine was quite lumpy. Whisk these ingredients together.

Next, whisk the dry ingredients into the wet (now you'll see why I emphasized LARGE mixing bowl) until combined. Pour batter into a OILED baking dish (Mine was a 14" x 8") and put in the oven.

Bake for about 1 hour. You'll know they are done when you stick a fork into the middle and it comes out clean. Let cool for 30 mins or so before cutting into them. They'll look almost like they aren't done, but trust me, that is the magic of these brownies!

Happy Baking!

- Lisa
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