I don’t know about you, but when its icky outside, I want to bake. It’s been tough these past two weeks not to make my artisan bread in 5 minutes, or my chili stuffed baked potatoes. Since I stocked up on canned pumpkin at Aldi the last time I was there, I decided to make pumpkin scones.
Thanks to Tastespotting, I found just what I was looking for at Cate’s World Kitchen. I did improvise just a bit – I left out the cloves (because I don’t like them) and did the whole thing in my food processor – I think the butter incorporates best in a food processor – just be sure not to over process otherwise our scones will be really dense.
And after I drizzled my 12 mini scones, I still had 1/2 the glaze leftover, so I separated the two to get the right calories – each glaze adds 20 calories to the scone – not too bad!
Makes 12 servings (without glaze: 165 calories, 6 fat, 25 carbs, 1 fiber and 2.3 protein)
A great to use up a bit of canned pumpkin.
|1||tablespoon baking powder|
|1/2||teaspoon ground cinnamon|
|1/2||teaspoon ground nutmeg|
|1/4||teaspoon ground ginger|
|6||tablespoons butter, cut into slices|
- Preheat oven to 425. Put parchment paper on your baking sheet.
- Put all the dry ingredients in a food processor with the regular blade. Pulse until combined.
- Add butter, and pulse until the butter is like tiny pebbles.
- Add canned pumpkin and pulse until just combined.
- Divide dough in half. Make each half into a six inch circle, and make 6 scones out of each. Bake for 15 minutes.
Spicy Glaze For Pumpkin Scones
Makes 24 servings (20 calories, .1 fat, 5.1 carbs, 0 fiber 0 protein)
A little drizzle over my pumpkin scones really kicks this up a notch!
|1||cup powdered sugar|
|1/2||teaspoon ground cinnamon|
|1/4||teaspoon ground nutmeg|
Whisk the dry ingredients, then add milk and continue to stir until smooth. Drizzle over scones.
Tony and I went to Friday’s for lunch. I wasn’t sure how South Beach friendly it would be because 1. I love the deep fried green beans; 2. I love their Jack Daniel’s bbq bacon cheeseburger; 3. I love, love, love their fries!
I did good though! I had a bowl of their broccoli cheddar soup and a bruschetta wedge salad. Both were really good!
I may have saved my carbs for this: Sam Adam’s Winter Ale on tap – its the first time I’ve seen it this year and I could not pass it up – maybe because I’ve been reading Andy’s Beer Monday’s – but I totally wanted it!
We did a great grocery shop – the meat prices were insane so I stocked up: homemade Italian sausage: $1.39 a pound, sirloin tip roast: $2.39 a pound, ground sirloin: $1.69 a pound and . . . . boneless, skinless chicken breasts . . .
They were sold in 10 pound bags, fresh, not frozen. My job this morning is to trim it and vacuum seal all my meat products for the deep freeze. I spent $100.01 and have the following menu: (can you tell I got a deal on red lentils? a 2 pound bag for $2!)
- black bean egg burrito
- Mexican baked eggs
- broccoli cheese italian sausage casserole (I’ll have this 3 times this week – it makes a lot)
- pizza stuffed peppers
- spicy red lentil chickpea stew over brown rice
- Moroccan style chicken with lentils
- spicy red lentil and tomato soup
- low carb cauliflower mac and cheese
- sirloin tip roast, two cheese polenta and fresh green beans
- Italian stuffed peppers
- chicken marsala over homemade whole wheat pasta
- rosemary garlic pork loin with roasted butternut squash with rosemary and balsamic vinegar
- buffalo chicken chili
I bought some tomatoes to make the base for our stuffed peppers – simply cooked tomatoes, fresh basil, olive oil and garlic – Tony is my best taste tester – he seriously has a much better palate than me – and I always lack salt to most of my dishes!
I made Tony his bacon wrapped meatloaf – the one leftover he is sure to eat 😀 Maybe I should submit this one to BSI bacon? Nope, I am going to come up with something better – you have until next Sunday to submit your bacon recipes to Jen! 😀
I had the rest of my ancho chili Mexican soup – 2 servings since each serving is only 104 calories! On the side I tried to make chili fries. I saw Rachael Ray do a version using bread crumbs, I just used parmesan cheese. While all the batter didn’t stick, the flavor was really good. And while she baked hers, I deep fried mine – only took 2 minutes vs. 18 minutes in the oven. I made a dipping sauce of 1 tablespoon of sour cream mixed with 1 tablespoon taco sauce and 1 teaspoon Chipotle Tabasco.
I had almonds as a snack later on in the night. I didn’t even realize until this morning that my calorie intake was so low yesterday!
- 1295 calories, 105 catbs, 54 protein 62 fat and 14.8 fiber
- 49% of calories from fat
So I am going to be bizzy in my kitchen this morning! 😀 After Hannah gets off of work we are meeting my Mom at Goodwill, then she’s coming over for dinner. Since she lives alone, I try to make things she normally wouldn’t fix just for herself – she loves a good roast!
Have a great day! 😀