Tuesday, September 17, 2013

Maple Cinnamon Glazed Pumpkin Scones!


Hi everyone! I can't believe fall is already here. I feel like just yesterday I was waking up at 6am for summer training (so upset that's over by the way). Fall is my absolute favorite season for a ton of reasons. One of the top ones would have to be the fact that fall means its time for pumpkin everything. Pumpkin Americanos have kinda been my jam recently, so much so that the baristas at Starbucks are starting to recognize me…Yikes? I choose to embrace it. I recently became a gold member which I'm pretty excited about. I also can't believe the international season has already begun! Colin and I just got home from the U.S. International Classic in Salt Lake City. We were happy with our skates and we are so excited for the rest of the season! Any who, enough about skating, let's talk scones. Personally, I love scones, any flavor, any time, scones and I are cool. Buut since it is fall, and I haven't made anything pumpkin yet, I thought pumpkin scones had to be my next post. 


Pumpkin Scones - recipe from Taste Of Home

• 4 1/2 cups all purpose flour
• 1/2 cup brown sugar
• 4 teaspoons baking Powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup of cold butter (2 sticks) cut into small cubes
• 2 eggs
• 3/4 cup milk
• 1 1/4 cups pumpkin puree

Preheat oven to 400°

Mix together the flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. 


Once incorporated mix in the butter (you may have to use your hands). The mixture will look like coarse crumbs. 


In a separate bowl mix together the eggs, 1/2 cup of the milk, and the pumpkin. Stir into the dry ingredients until it just comes together. Turn the mixture out onto a floured surface and knead 5-6 times. Cut the dough in half and form each half into an 8 inch circle. Cut each circle into eight wedges. Place the wedges an inch apart on a parchment lined cookie sheet and brush the wedges with the remaining 1/4 cup of milk.


 Bake for 12-15 minutes or until golden brown. Transfer to a cooling rack and cool for at least 10 minutes before glazing.


Maple Cinnamon glaze

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 2 tablespoons milk
• 1/2 teaspoon cinnamon

Mix together all ingredients until smooth. Use a spoon to drizzle the glaze over the scones and enjoy!


Let me know if there's anything you'd like to see in my next blog! Pumpkin or no pumpkin all ideas are welcome :)



Thursday, August 22, 2013

Coco-Loco Oatmeal Cookies!



I’m sure by now you’ve noticed that I’m a little bit obsessed with Chobani. I’ve been to grocery stores in Delaware, New Jersey, and Maryland in pursuit for as many flavors as I could get my hands on, mainly coconut. Thankfully, the grocery store down the street just started carrying it. Not that distance would’ve kept us apart. Is it possible to have a relationship with yogurt? If so, I think I’m cheating on my boyfriend. Sorry, but I have no regrets. Taking my little obsession into consideration I thought it would only make sense to involve coconut Chobani in my next recipe. This recipe uses not only Chobani, but coconut oil and shredded coconut as well. So, if you’re a fan of coconut these are definitely the cookies for you! 


Yep, I'm in love. 


• 1/4 cup coconut Chobani
• 1/2 cup coconut oil
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups old fashioned oats
• 1 cup shredded coconut
• 1 cup semi-sweet chocolate chips

Preheat oven to 325° and line a baking sheet with parchment paper. In a small bowl whisk together the flour, baking soda, and salt. Set aside.



With your stand mixer or hand mixer beat together the sugar, Chobani, and coconut oil. 1/4 cup of yogurt is about half of a 6oz container. I'm sure just like me you'll be absolutely devastated that you have to finish off the rest of it ;) beat together until smooth. 


Beat in one egg at a time and then add in the vanilla. Once all of that is incorporated mix in the flour. Be sure to scrape down the sides of the bowl. Next, mix in the oats, coconut, and chocolate chips.


Drop by heaping spoonfuls onto your parchment lined baking sheets, keeping them about an inch apart. Bake for 14 minutes, or until golden brown. Be sure to rotate the baking sheets halfway through the cook time. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!


Sorry to write and run, but there's some Chobani in the fridge with my name on it. See ya next time :)






Monday, July 15, 2013

Carrot Cupcakes!



Hi everyone! Hope you've been enjoying your summer! Training is in full swing for us and I can't wait for all of you to see our new programs! Colin and I are so excited for the upcoming season :). I know it's been months since my last post, and I know I always promise to post more often, but this time I swear I'm really going to try! This recipe is a little odd considering there's baby food in it, but I promise its delicious, and definitely worth the awkward walk down the baby aisle at the grocery store. Carrot cake is something I've always loved and I wanted to make one that didn't have the usual nuts and raisins. So, I went with pineapple and coconut instead. I recently made these cupcakes for one of my friends and he was a fan so I hope all of you are too :)



Carrot Cupcakes
adapted from Sticky Gooey Creamy Chewy

• 2 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 4 extra large eggs, at room temperature
• 1 1/2 cups granulated sugar

• 2/3 cups firmly packed brown sugar
• 1 cup canola oil
• 1/2 cup buttermilk
• 2 teaspoons pure vanilla extract

• 2 4oz jar strained carrot baby food
• 1 cup crushed pineapple - drained
• 2 cup finely grated carrots (approx 3 carrots)
• 1 1/2 cup shredded coconut


Yield - 2 1/2 dozen


Preheat oven to 350°
Line a muffin tin with cupcake liners and set aside.
Whisk the flour, baking powder, baking soda, cinnamon, salt and nutmeg together in a bowl. 




In a separate bowl beat the eggs, sugars, oil, buttermilk, vanilla, and baby food together. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in the carrots, pineapple, and coconut just until evenly distributed throughout the batter.




Pour the batter into the prepared pan filling cupcake liners 2/3 of the way up. Bake for 20-22 minutes, or until a toothpick comes out clean. Cool cupcakes in the pan for a few minutes before transferring onto a cooling rack. 



Want to bake a cake instead? Coat and line two 9-inch cake pans with parchment and bake for 35-40 minutes :)



Cream Cheese Frosting
• 16oz cream cheese at room temperature
• 1/2 cup (1 stick) salted butter at room temperature
• 4 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Combine the cream cheese and sugar. One cup at a time slowly incorporate the powdered sugar, be sure to scrape down the sides in between each addition. Once all the powdered sugar is incorporated mix in the vanilla extract. Frost your cupcakes and enjoy!



I'm going to be posting cookies next, and I already have an idea, but if you want to see something in particular please let me know!




Sunday, February 17, 2013

Chocolate Coconut Cream Pie


Hi all! I'm sorry it's been so long since my last post! With Nationals, and giving myself some mean 2nd degree burns, I've been a little busy. But now that the season is over, and I have some more down time I promise I will be posting more frequently! I can't believe our season is over, time has flown by! A huge thanks to all the fans! Your support means the world to Colin and I, and we are so excited for next season!
 Now, back to the baking. I love the combination of chocolate and coconut, so I definitely wanted to do something with those flavors. There isn't a lot of chocolate, just a little layer of ganache under the pie filling, but I think it does the trick ;). 





Coconut Crust - recipe from Jan Can Cook

• 3 cups sweetened coconut flakes
• 1 stick butter (1/2 cup)

Butter or spray your favorite pie plate. In a large skillet over medium heat combine butter and coconut. Cook until the butter is completely melted and the coconut flakes are golden brown. 




By the way, I've decided its impossible to be neat when there is coconut involved. Towards the end, I just stopped trying. Place the coconut in the prepared pie plate, and firmly pack with the back of a metal spoon. I started out using my hands, but quickly switched when I decided I wanted to keep my finger prints. You would think since I burned myself I'd be more cautious…but apparently that's not the case. I really am trying to be more careful though, one burn was enough for me! Place in the fridge until firm, about 30 minutes. 



Chocolate Ganache

  • 4oz semisweet chocolate
  • 1/2 cup heavy cream
  • 1/2 tablespoon butter

Place chocolate in a small bowl. Heat heavy cream in a small sauce pan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for about 5 minutes. Add in the butter and stir to combine. Once the crust has hardened, spread the ganache over the bottom of the crust. Stick in the fridge until firm, about 15 minutes. 


Cream Filling - recipe from Jan Can Cook
  • 4 egg yolks
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup flour
  • 3 cups half and half
  • 2 teaspoons vanilla extract

In a small bowl whisk together the egg yolks, 1/4 cup of sugar, cornstarch, flour, and salt. Slowly mix in 1 cup of half and half. 

In a saucepan over medium heat, combine the remaining 2 cups of half and half and 1/2 cup of sugar. Bring just to a boil. Add the egg mixture and cook and whisk until the mixture returns to a boil and thickens. 





Remove from heat and stir in the vanilla extract. Transfer to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let cool. 

Once the filling has cooled pour into the crust and spread evenly.



Whipped Cream 

  • 1 cup heavy cream
  • 1 1/2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract


Whip heavy cream until it starts to thicken. Add in the powdered sugar and vanilla and continue to beat until light and airy. Spread on top of the pie and enjoy! You can top it with coconut or just leave it as is :). 




If theres anything in particular you'd like to see me post next feel free to send suggestions to me on twitter @stasiarose!