Fudgie Brownies {Gluten-Free}

Hello my friends! I have dearly missed being here on Rachel’s Vittles. Big things are happening in my life and you all will be the first to hear the news…… (Drumroll) I am starting my own little business!! I am excited to announce that Three Sisters in the Kitchen will be launching very soon. Some of you may know that three of my four kiddos are completely gluten-free and to put it frankly, they are frustrated at the fact that we don’t have a local bakery that serves GF goods. A light bulb went off in my head and wha-la I am starting a gluten-free business ☺ In the beginning I will be “setting up shop” at the Farmers Market in downtown Fort Myers on Thursday mornings. I will also be baking up custom order birthday cakes/cup cakes and such. I have jumped into this little project at full speed and I hope to be operating as soon as this week. I am currently waiting on one more piece of paper (I want to be completely law abiding) and as soon as I get that it’s on 🙂 I have included the link to my new website Three Sisters in the Kitchen I have quite a bit everything is yet to be done on there but it is active and It’s Mine!!

I am not including the brownie recipe in this post….. I am just going to tease you with the pictures! I will be sharing it & so much more very soon.

I want to thank you from the bottom of my heart for taking the time to read this blog. I hope that you will follow me along the way to new adventures!

❤
Rachel

 

Pumpkin Scones

Something rare happened today. I was able to get out of the house for a few hours without any children! This might sound like a common thing to most of you, but I assure you, it was BIG for me. I almost always have my at least two of my youngin’s with me, which I wouldn’t change for anything. However, it is quite nice to have a break every once in a while and actually have adult conversation without my babies needing me.

My morning started off at Starbuck’s where I met my sister and a friend (and my next must-try, must-share food). As I stood in line waiting to order, my attention was drawn to the pumpkin section in the baked goods display case. There was pumpkin bread and pumpkin scones. Both looked delicious but I couldn’t pass on the scone, it was too tempting. Covered in a sugary glaze and drizzled with a spiced version of the icing, I just couldn’t resist. Afterall, this was a special occasion, which is how I convinced myself to splurge on the high-calorie treat. It was just as delightful to eat as it was to look at. I don’t have scones very often, this one was more moist than what I expected, which is a good thing. The icing provided just enough sweetness without overpowering the flavor of the pumpkin. It was the perfect scone in my book!  I am sure for those of you who have had one, you know and agree. My mind was made right there, I had to come home and try to recreate this breakfast/brunch biscuit.

In the past I have thought about trying to bake scones, but until now I have avoided making them. For some reason I think I was intimidated by them. I am not much of a baker, the whole measuring thing gets me.

I found a recipe at http://www.momswhothink.com and let me tell you these mom’s know what they are doing because the scones turned out to be phenomenal. The taste and texture are spot on. Don’t wait to try these fabulous Fall treats! I am excited to venture off into experimenting with different flavors of these British breads, I am thinking the possibilities are endless!

I followed the directions just as they were written except when I was cutting the first rectangle of dough into triangles. I was confused and instead of cutting it in half I cut it into thirds. I think I prefer the thirds or mabe even quarters instead of halves. The recipe says it makes 6 scones, but they are 6 large (too large for me) scones. I could easily get 9-12 out of one batch. If you do this you probably will need to adjust the bake time by a couple of minutes.

Starbuck’s Pumpkin Scones

Scones Ingredients:

2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking
powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon
ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons
half-and-half
1 large egg

Sugar Glaze Ingredients:

1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole
milk

Spiced Glaze Ingredients:

1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole
milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch
ginger
1 pinch ground cloves

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing
bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry
ingredients until mixture is crumbly and no chunks of butter remain. Set
aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch
thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut
diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze Directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones.

This recipe was adapted from www.momswhothink.com