#wenatcheebaker

Peach Scone with Vanilla Glaze

Prep Time: 15 minutes

Bake Time: 17 Minutes

Ingredients

Scones

2 cups + 2 Tbsp all purpose flour

1/3 cup brown sugar

1 Tbsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, cubed and cold

1 egg

1/4 cup heavy whipping cream, plus more for brushing

1/4 cup sour cream

2 tsp vanilla extract

1/2 cup fresh peaches, diced

Add lemon or orange zest to give it that extra kick

Vanilla Glaze

1/2 cup powdered sugar

2 tsp vanilla extract

1-3 Tbsp heavy whipping cream

Instructions

Scones

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.

Stir in the peaches, and mix until just combined.

On a well-floured surface, turn out the scone dough and pat into a small disk that's about a 1/2" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.

Bake for 16-18 minutes, or just until golden brown. Allow to cool.

Glaze

Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!

Banana Bread

Prep Time: 10 minutes

Bake Time: 55 Minutes

No need for a mixer, if you’d like you can mix everything in one bowl! The best bananas to use for banana bread are those that are over-ripe.

Ingredients

2 - 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

1/3 cup melted butter, unsalted

1 teaspoon baking soda

Pinch of salt

3/4 cup sugar (1/2 cup if you would like it less sweet)

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all purpsose-flour

1/2 cup to 1 cup of unsweetened organic applesauce

Instructions

1. Preheat oven to 350 degrees and spray a 4x8-inch loaf pan.

2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted butter into the mashed bananas.

3. Mix in the baking soda & salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in flour. Stir in the applesauce.

4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350 degrees, or until a toothpick insterted into the center comes out clean.

Triple Berry Angel Food Cake Roll

Prep Time 20 minutes

Cook Time 20 minutes

Servings 12 servings Calories 245kcal

Ingredients

1 Angel Food Cake mix plus ingredients to prepare

1/4 cup + 3/4 cup powdered sugar divided

8 oz light cream cheese room temperature

1 1/2 cups heavy cream 35%

1 teaspoon vanilla

1 1/2 cups fresh strawberries diced

1 1/2 cups fresh blueberries

1 1/2 cups fresh raspberries

Instructions

Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.

Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *** I baked my own angel food cake from scratch & prefer this method: ingredients & instructions are separate at the bottom for this angel food cake from scratch, and you will start with this recipe first.

*NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.

Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.

Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)

In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.

Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

Ingredients for Angel Food Cake

1¾ cups sugar

¼ teaspoon salt

1 cup cake flour

12 egg whites, room temperature

⅓ cup warm water

1 teaspoon vanilla

1½ teaspoons cream of tartar

Instructions for Angel Food Cake 

Place sugar in a food processor and blend for two minutes, until sugar becomes very fine.

In a small-medium bowl, combine cake flour, salt and half of the fine sugar. Sift together and set aside.

Preheat oven to 350 degrees F.

Combine egg whites, water, vanilla and cream of tartar in a large bowl. Whisk ingredients together for 2 minutes by hand until well combined. At this point, switch to a hand mixer or pour egg white mixture into bowl of a stand mixer and using a whisk attachment. Gradually add remaining half of sugar and Beat egg white mixture until medium peaks can be formed.

Sprinkle some of the flour mixture over the top of egg white mixture. Gently stir in. Repeat until all of the flour mixture has been stirred evenly in.

Spoon mixture into an ungreased tube pan. Bake at 350 degrees F for 35 minutes until golden brown in color and cake is cooked through.

Invert baking sheet pan and cool upside down (cake remaining in pan) until completely cooled.