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| This recipe comes from Ree-Pioneer Woman and they are delicious! It took me forever to make this recipe because once I found out how much a vanilla bean costs (about $5-$7 each), I couldn't bring myself to buy three of them. I searched every grocery store for the lowest price and found them at Woodman's grocery store for $2.19 each and then at Costco for $11.99 for 10. If you think ahead you can also buy them online for a good price. I've made these scones several times and they are so worth it. They are tender with a hit of vanilla and are slightly sweet from the glaze. They freeze great and only take about 20 minutes to thaw so you can enjoy them with your morning coffee whenever you want to treat yourself. |
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| Woodman's $2.19 each |
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| Costco $11.99 for 10 |
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Put foil under the rack to catch the extra frosting for easy cleanup.Scone Ingredients:
Preparation InstructionsPreheat oven to 350 degrees. Split the vanilla beans down the middle lengthwise and scrape out all the vanilla "caviar" inside. (Click here to see how to use a vanilla bean) Stir caviar into cream. Set aside for 15 minutes. In a large food processor add Sift flour, sugar, baking powder, and salt. Pulse a few times to combine. Cut cold butter into pats, then add to the flour mixture in the food processor. Pulse until the butter in cut into the flour. Mix vanilla cream with egg, then combine with flour mixture; pulse food processor until it comes together. Turn dough onto a floured surface and divid into 3 equal portions. Using your hands Lightly press each portion and form into three circles about 1/2 inch thick. Then using a knife or I like to use a pizza cutter, cut each circle into 8 pieces. Transfer to a parchment or baking mat-lined cookie sheet and bake for 13-15 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely. VANILLA GLAZE To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more milk if necessary to get the right consistency. Stir or whisk until completely smooth. You'll want consistency to be thin enough (but not too thin) to dunk top of scone into glaze and then let excess drip off. One at a time, carefully dunk top of each cooled scone in the glaze. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, the glaze will be dry to the touch, about an hour. Scones will keep several days if glazed or freeze using wax or parchment paper between layers so you can easily remove and they won't stick together. ENJOY! Makes 24 scones |
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Well, I'm back from NY after being on the Today Show (See prior post). My husband came along and we had an amazing two fun whirlwind days in NY city. Being on the Today Show was so exciting for me because first of all, it's my morning show and second, I got to be on TV!!! It was fun to meet Al Rocker, Natalie Morales and Joy Bauer. I also have to mention the producer, Kate, who was so nice and was with us every step of the way. She made us feel welcome and at ease. I also got to meet two nice ladies whose chili recipes were up against mine, and Christine Riccitelli. Abigail's recipe was a vegetarian chili (Lean and Mean Chili) and Christine's recipe was a Thai inspired chili (Thai Turkey Chili). I didn't get a chance to try their chili but click on their recipes for a link. With all the excitement leading up to being on the show, flying to NY, getting to the set early to get our hair and makeup done, getting to hang out in the Green Room as Carson Daly, Christy Brinkley, Kathy Lee walked by and THEN it's time for us go be on and in a flash it's over! Just like that our 5 minutes of fame was over but it sure was fun! Did I win.....NO but we were all winners for just being there!
 Really good (for you) green chili Ingredients
PreparationIn a large (14 cup) food processor chop onion and garlic. In a large Dutch oven add olive oil and heat over medium heat. Add the onions and garlic, and sauté until soft and fragrant — about 5 minutes. Next in the same food processor chop jalapeño peppers and Anaheim peppers, set aside. Add the salt, pepper, cumin, coriander, chili powder, and oregano to the Dutch oven, and continue to sauté for 1 minute. Then add the chopped peppers into the pot. Next, in the same food processor chop tomatillos and add them to Dutch oven. Stir in the vegetable broth, lime juice and crushed tortilla chips. Bring to a boil and then lower heat to a simmer for 1 1/2 hours, stirring occasionally. At the end of the cooking time turn up the heat to medium and add the beans, chicken and cilantro and simmer for an additional 15-20 minutes, just until heated through. Serve the chili in individual bowls topped with diced avocado, a squeeze of lime juice and sprinkle of scallions. Tips:Nutritional value: 300 calories per serving Serving Size: 12 servings |
