Apple Pie Scones

I realized that lately I’ve been making a lot a lot a lot of cookies. Not that there’s anything wrong with cookies. Of course there’s nothing wrong with a lot a lot a lot of cookies! But I wanted to switch it up and make something different.

Apple Pie Scones from Square Root of PieI usually stick with cookies for a couple of reasons: 1, they’re very sharable, and 2, they’re usually ready to eat fresh out of the oven. No waiting for them to cool so you can frost them like cupcakes. I guess in that way, these scones are very much like cookies. Cookies you can eat for breakfast! My favorite kind.

Apple Pie Scones from Square Root of Pie

Apple Pie Scones
Makes 8 big scones or 2 dozen mini scones.

Ingredients
2 1/2 C flour
2 tsp baking powder
dash salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C brown sugar
1 egg
1 tsp vanilla
1/2 C milk
1 stick butter
1 large granny smith apple, diced small

Instructions
1.
Sift together dry ingredients in a large bowl.
2. Cut butter into the flour mixture and combine. It’s okay if some of the butter is still in small chunks.
3. In a medium bowl, whisk brown sugar, egg, vanilla, and milk. Pour into flour-butter mixture and begin working into a dough.
4. Mix in the apples. At this point you may want to add more flour if the dough is too sticky, or more milk if it is too thick.
5. On a floured surface, pat dough into a disk about 10 inches across and 1.5 inches thick. Cut into 8 wedges. If making mini scones, cut each of the wedges into 3 smaller pieces.
6. Place scones on an ungreased baking sheet. If desired, brush the tops with milk and sprinkle with white sugar – this will give them a little crunch on top.
7. Refrigerate at least 30 min, or overnight.
8. Bake at 400F for 18-22 minutes.

Apple Pie Scones from Square Root of PieThese were really great fresh out of the oven and warm – I promise they taste just like apple pie!

 

Gingerbread Cookies

The past couple of months have been crazy. I moved across the country and started my first job. And craziest of all… I had to learn how to bake in a tiny Manhattan apartment kitchen.

Gingerbread Cookies from Square Root of PieMy lack of counter space is almost painful… But I’m learning to deal with it. No fancy stand mixers anytime soon though.

Gingerbread Cookies from Square Root of PieIt took me awhile to get settled, but I’m finally starting to feel like I have a home! And now that I’ve gone through the whole mess of moving, buying furniture, blahblahblah, I can finally get back to what I love… baking!

Gingerbread Cookies from Square Root of Pie

Gingerbread Cookies
Makes 2-3 dozen.

Ingredients
3 C flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp nutmeg
1 tsp ground cloves
dash salt
1 stick butter, room temperature
3 Tbsp coconut oil
1/2 C brown sugar, packed
2/3 C molasses
1 egg

Instructions
1.
In a medium bowl, sift together flour, soda, spices, and salt. Set aside.
2. In a large bowl, cream the butter and coconut oil.
3. One at a time, beat in brown sugar, molasses, and egg.
4. Gradually beat in the flour until the dough is formed.
5. Split into two balls, wrap in plastic wrap, and refrigerate at least 3 hours.
6. Preheat the oven to 350F. Lightly grease a cookie sheet. Remove the dough from the fridge at let it come to room temperature.
7. Roll out and cut into shapes.
8. Bake for 8-10 minutes, rotating halfway through.
9. Let cool and decorate!

Gingerbread Cookies from Square Root of PieI made a quick icing out of powdered sugar and a little bit of milk, but these would be great with some more color, candy or sprinkles.

Gingerbread Cookies from Square Root of Pie

Happy Holidays!

 

Tofurkey Day

I had a wonderful Thanksgiving last week at home where it was 85 degrees and sunny. Perfect.

thanksgivingI didn’t actually eat any Tofurkey though. Just pigged out on sides – stuffing, green beans, sweet potatoes…. Mmmmmm. Getting hungry just thinking about it. For dinner I was in charge of the green beans and (of course) the dessert.

pie ice creamI made an easy pumpkin pie, recipe straight off the side of the Libby’s can with a frozen crust. It was delicious, but what really made it special was what we put on top!

Cinnamon Maple Ice Cream

Ingredients
3/4 C milk
1 1/2 C heavy cream
1/2 C maple syrup
1 1/2 tsp cinnamon
1 tsp vanilla
dash salt
1/2 C sugar

Instructions
1.
In a large bowl, whisk together all ingredients except sugar. Gradually add sugar, whisking until dissolved.
2. Pour into the bowl of an ice cream maker and churn until frozen.
3. Move ice cream to another container and freeze at least 2 hours.
4. Serve alone or on top of your favorite pie – pumpkin, apple, etc.

I did a bit of shopping while I was home and picked up a new donut pan for only $6.50! So exciting. I already had a mini donut pan, which I love, but sometimes you just need some regular sized donuts too. Priorities, right?

baked donuts

It’s still pumpkin season, and will be until I get tired of baking with pumpkin (which will never happen). They still have giant displays of canned pumpkin at the grocery store, which I take as an invitation to post more pumpkin recipes than anyone actually wants or needs to read. Hence this recipe.

pumpkin donuts 2

Pumpkin Donuts
Makes about 1 dozen regular donuts (or 6 regular and 1 dozen mini). Can also be made as muffins.

Ingredients
1 C sugar
2 Tbsp brown sugar
1 tsp vanilla
1/4 C vegetable oil
1/3 C applesauce
2 eggs
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
dash salt
1 1/2 C pumpkin puree
1 1/2 C flour
cinnamon sugar

Instructions
1.
Preheat oven to 350F. Lightly grease donut pans.
2. In a large bowl, combine sugars, vanilla, oil, applesauce, and eggs. Mix until smooth.
3. Stir in powder, spices, and pumpkin.
4. Gradually add flour, mixing until a thick batter forms.
5. Fill pans almost completely full and bake until a tester comes out clean. Approximately 15 minutes for mini donuts and 25 for regular donuts.
6. Once donuts are almost cool, remove from pans. Fill a bowl with cinnamon sugar and coat donuts one at a time. Serve immediately.

pumpkin donuts

I woke up unreasonably early before class on Monday to make these. Needless to say my roommates were appreciative.

Square Root of…

Can you believe I’ve had this blog for a year and a half, called it Square Root of PIE, and never even posted a pie recipe?

I’ve made pies before, but somehow never blogged them. Because I’m silly. So when I got invited to a pre-Thanksgiving potluck, I knew exactly what needed to happen. I needed to bake a pie. Not just any pie, but the pie of all pies. A pie with flaky crust, fresh filling, and a delicious topping. Everything a pie should be!

I didn’t have a lot of time to prepare for this pie. And by that I mean I didn’t get to go to the grocery store. So I poked around the kitchen until the creative juices started flowing. And by that I mean I found some berries in the freezer.

I’m not real big on pies with top crusts, so I poked around a little bit more until it dawned on me: oatmeal. And thus the pie was born. Baked. Whatever.

Apple Berry Crumb Pie
Crust recipe found here.

Ingredients
for the crust
1 1/4 C flour
1/4 tsp salt
1 stick butter, chilled and diced
1/4-1/3 C ice water
for the filling
4 medium Granny Smith apples, peeled and chopped
1/2 C frozen mixed berries
1/2 C brown sugar
2 Tbsp flour
2 tsp cinnamon
1 tsp vanilla
1 Tbsp orange juice
for the topping
3/4 C oats
3/4 C flour
1 C brown sugar
1/2 tsp cinnamon
1 stick butter, melted
dash salt

Instructions
1.
Start the crust by combining flour and salt in a large bowl. Slowly mash in butter with a fork until crumbs form.
2. Add water about a tablespoon at a time, mixing until you can form the dough into a ball with your hands. Wrap in plastic wrap and chill in the fridge at least 2 hours, preferably overnight.
3. Remove dough from fridge and let thaw while you make the rest of the pie. Preheat oven to 425 F.
4. In a large bowl, stir together all filling ingredients. Set aside to marinate while you begin the topping.
5. In a medium bowl sift together dry ingredients for the topping until combined. Pour in melted butter and stir until crumbly.
6. Roll out pie crust. (I prefer to do it in between two sheets of plastic wrap – no need for extra flour and no mess to clean up!) Press evenly into pie plate.
7. Spoon filling evenly into the crust. Top with the oat mixture.
8. Cover loosely with foil and bake for 20 min. Then remove foil, reduce heat to 375 F, and bake another 35 min.
9. Let cool at least 15-20 min before serving.

Happy Thanksgiving everyone!

Cheesecake Party

I’ve gotten behind on my blogging again :( But I’m SO excited for all of the cooking I’m going to do over Thanksgiving! Since I’m so behind, I’ll make this a double recipe post just to make it up to you. The first one is a dessert you can definitely have at your Thanksgiving. Yes, it’s pumpkin. Of course.

A couple weeks ago, we had a party at our house. I’d been wanting to use my mini cheesecake pan again, so I thought, why not make cheesecake for the party? My roommates said, “WHAT? What kind of college party has cheesecake?!!” The best ones, of course. And everyone appreciated the cheesecake, so I win.

If you don’t have a mini cheesecake pan, you can still bake this in a regular springform pan, but scale everything back to 2 packages of cream cheese.

Mini Pumpkin Cheesecake
Makes 2 1/2 dozen.

Ingredients
for the crust
26 regular (not Double-Stuf) Oreos – 2 rows in the package
4 Tbsp butter, melted
for the cheesecake
3 8oz packages cream cheese
3 eggs
1 15oz can pumpkin
1 1/2 tsp vanilla
3/4 C brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Instructions
1.
Preheat oven to 350F. Grease cheesecake pan.
2. Put Oreos in a food processor until you have fine crumbs. Pour in melted butter, stir. Press about 1 1/2 Tbsp into the bottom of each well in the pan (I found a shot glass works best for this – it’s really difficult with your fingers).
3. Bake crusts for 10 min. While they are cooling, begin the cheesecake.
4. With an electric mixer, combine cream cheese, eggs, pumpkin, and vanilla until completely smooth.
5. Stir in brown sugar, cinnamon, and nutmeg until combined.
6. Pour into each well, filling completely to the top. Bake 20-25 minutes until set.
7. Let cool about 15 minutes then remove from pans. Chill in fridge (or on your porch if it’s cold enough and your fridge is full like mine…) for at least 1 hour before serving.

So to go with all that cheesecake, I guess you might need some real food… maybe… Sometimes…

Quinoa Risotto
Serves 2-3.

Ingredients
1 C uncooked quinoa
2 C vegetable broth
1/2 C sliced baby bella mushrooms
1/2 C diced red onion
2 Tbsp olive oil
1/2 C white wine
1/4 C parmesan cheese
1/4 C goat cheese
3/4 C fresh spinach
salt and pepper, to taste

Instructions
1.
Cook quinoa in vegetable broth, either on the stove top or in a rice cooker.
2. Saute mushrooms and onion in oil over medium heat until onions are translucent. Add quinoa and cook a couple more minutes.
3. Add wine and stir until absorbed. Turn off heat.
4. Add cheese and spinach and stir until cheese is melted and spinach leaves are wilted. Serve immediately.

Pumpkin Season!!

I’m so behind on my blogging! I’ve been crazy busy with school, dance, job interviews, blah blah blah that I haven’t had time to write up any of my new recipes! But it’s quickly becoming fall, meaning I’m quickly becoming more and more obsessed with the very best part of this season: pumpkin.

Like my collection? I like pumpkin everything. Pumpkin pie, Starbucks pumpkin spice lattes, pumpkin pie Pop-Tarts, pumpkin spice Eggo waffles, and of course… pumpkin.

Everything tastes good with a little pumpkin in it. Especially desserts. Which brings me to this new recipe…

Pumpkin Cupcakes with Maple Cream Cheese Frosting
Makes 18 cupcakes.

Ingredients
for the cupcakes
2 C flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
dash salt
6 Tbsp butter, room temperature
1/3 C sugar
3/4 C brown sugar
2 tsp vanilla
3/4 C milk
2 eggs
1 1/4 C pumpkin puree
for the frosting
8 oz light cream cheese
2 Tbsp butter, room temperature
3 Tbsp maple syrup
2-4 C powdered sugar

Instructions
1. Preheat oven to 350F. Line cupcake pans with paper liners.
2. In a medium bowl, sift flour, powder, soda, spices, and salt. Set aside.
3. In a large bowl, cream butter and sugars. Mix in vanilla, milk, and eggs. Slowly add pumpkin and mix until smooth.
4. Gradually add flour mixture to the pumpkin mixture until a batter is formed.
5. Fill pans about 2/3 full and bake for 22-28 minutes until a knife comes out clean. Let cool completely before frosting.
6. For the frosting, with an electric mixer combine cream cheese, butter, and maple syrup. Slowly sift in powdered sugar until desired consistency is reached.

These cupcakes were light and fluffy, just the way cupcakes should be. They lasted about a day in my house before my friends had eaten them all.

So I know what you’re thinking… Pumpkin comes in a huge can, but these cupcakes didn’t sure nearly that much! So what do you do? Well, you could just make tons of cupcakes, which would certainly be fine, or you could make the easiest and most delicious brownies known to mankind.

Pumpkin Brownies

Ingredients
one box of your favorite brownie mix
15oz pumpkin (I used half the 29oz can)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
chocolate chips, walnuts – optional

Instructions
1. Preheat oven to 350F. Grease a 9×13 pan.
2. Mix all ingredients together in a large bowl until a batter forms. Do NOT use the ingredients called for on the brownie box (eggs, oil, etc).
3. Bake 25-30 min until a knife comes out clean. Let cool, cut, and eat!

Enjoy the rest of pumpkin season!

New Kitchen, Same Breakfast

Living in this new house is pretty fun, although it means I’m know a half hour walk from my Weekend Breakfast partner instead of just up one flight of stairs. It might not be a consistent weekly thing, but we managed to make it happen last weekend! All with easy ingredients you probably already have in your kitchen, since we just moved in and haven’t had time to shop for any weird ingredients yet.

Stuffed French Toast with Berry Sauce
Serves 4-6.

Ingredients
for the toast
8-12 slices whole wheat bread
2/3 C skim milk
4 eggs
cinnamon and nutmeg to taste
1 package light cream cheese
for the sauce
12 oz frozen mixed berries
sugar (optional, to taste)

Instructions
1.
In a bowl (or even better, an 8×8 pan) mix together eggs, milk, and spices.
2. Soak both sides of a slice of bread in the eggs, and fry over medium heat. Repeat with all remaining slices.
3. While you’re frying toast, start the sauce by putting the frozen fruit with a tablespoon or two of water in a small saucepan over high heat. Stir occasionally, adding sugar to taste.
4. Make “sandwiches” with the toast by spreading cream cheese on slices and pairing together.
5. Serve toast while still hot with berries on top.