Brunch with Friends

This past Sunday, I had my two friends, Sam and Tracy, over for brunch. Tracy and Sam lived across the hall from me our freshman year and I probably spent more time in their room than my own. With different majors, going abroad different semesters and living in completely different places, it is a little bit harder now than just running across the hall. So, I bribed them with home cooked food and we finally got to catch up on what is happening in each others lives. And of course I went overboard on the food.

Now that it’s starting to feel like fall, I’ve been on a pumpkin kick… I bought a giant can of pumpkin and was determined to make some yummy baked goods for brunch. Mark and I couldn’t decide on just one so I made Pumpkin Scones with Spiced Glaze and Pumpkin Bars with White Chocolate Chips. I also made scrambled eggs with roasted tomatoes, red peppers and onions, and hash browns and fresh peaches… for 3 people.

Sam, Tracy and I ended up talking for hours and had a great time… hopefully another brunch is in our future…

Pumpkin Scones

makes about 14-16 scones

2 cups unbleached all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

pinch of salt

2 teaspoons of pumpkin pie spice

5 Tablespoons cold butter, cut into 1/2″ cubes

scant 1 cup of canned pumpkin

1/4 cup powdered sugar

1/2 teaspoon pumpkin pie spice

1 teaspoon of almond milk (or milk of your choosing)

Preheat oven to 400 degrees F. In a medium bowl mix together flour, sugar, baking powder, salt, and pumpkin pie spice. Mix in cubed butter with a pastry blender or your fingers, until it resembles coarse sand or small pebbles. Then gently mix in the pumpkin until just combined… be careful not to over mix it. Split the dough in half, shape each half into a circle about 1 inch thick. and cut the circle like a pizza into 6 to 8 “slices”. Arrange the scones on a baking sheet that is line with parchment paper or a silpat (or you can just grease the pan). Repeat with the other half of the dough. Bake in the oven for 12-15 minutes or until golden brown around the edges. Let the scones cool. Then in a small bowl mix together powdered sugar and 1/2 teaspoon of pumpkin pie spice, slowly whisk in 1 teaspoon of milk. you might need more milk, you are looking for the glaze to drizzle slowly off the whisk when it is held up, but it shouldn’t be too runny or too gloppy. Drizzle the glaze over the scones and let the glaze harden.

Pumpkin Bars with White Chocolate Chips

makes 1 9×13 pan, cut to desired size

2 cups unbleached all-purpose flour

1 tablespoon pumpkin-pie spice

1 teaspoon baking soda

pinch of salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups sugar

1 large egg

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1/2 package (6 ounces) white chocolate chips

Preheat the oven to 350 degrees F. Line a 9×13 pan with tin foil, making sure that the tin foil hangs over the edges a bit… this will make your life so much easier. Mix together flour, pie spice, baking soda and salt and set aside. Beat together sugar and butter with an electric mixer (we don’t have an electric mixer and man was it an arm workout). Then mix in the egg. Then mix in the pumpkin pure… it might look a little funny but you did not do anything wrong. Add batches of the dry ingredients to the wet ingredients and mix until all of the dry ingredients have been mixed in. With a wooden spoon mix in the white chocolate chips. Spoon the batter into the prepared pan and spread it out evenly. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Let the pan cool completely then use the tinfoil to lift the uncut bars out of the pan. Cut in desired shape/size and enjoy.

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2 Comments

Filed under Breakfast

2 responses to “Brunch with Friends

  1. Pingback: Pumpkin Muffins | Kiwi to My Heart

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