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FEATURED
RECIPES
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Pumpkin
Cheesecake Scones
©
2011 Tealightful ® |
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Preheat
Oven: 400 degrees
Bake 12 - 13 minutes
Scone
Filling:
Mix all ingredients in small bowl until blended.
- 6
oz. whipped cream cheese (room temperature)
- 1
tablespoon ricotta cheese (optional)
- 2
tablespoons granulated sugar
- 1
small egg yolk
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Scone:
Mix dry ingredients in large bowl.
- 1
Tealightful Scottish Oat Scone Mix
- 3/4
- 1 cup packed brown sugar
- 1/2
teaspoon cinnamon
- 1
teaspoon pumpkin pie spice
Mix
wet ingredients in small bowl.
- 2
tablespoons melted butter
- 3
oz. Greek vanilla yogurt
- 1
cup canned pumpkin
Step
One: Make filling. Mix cream cheese, sugar, egg yolk and
ricotta (optional) in small bowl until blended.
Step
Two: Prepare Scone Mix.
- In
a large bowl, mix Tealightful scone mix, brown sugar,
cinnamon and pumpkin pie spice.
- In
small mixing bowl mix pumpkin, yogurt and butter. Mix
until combined. Add wet ingredients to dry mix. Slowly
fold the wet
ingredients into the dry. Use hands to form into ball.
Split into two portions.
Step
Three: Fill Scones.
- On
wax paper pat one ball into about 1/4 (approximately)inch
circle.
Note: The thinner you make the dough round, the easier
it will be to keep the filling inside.
- Spread
1/2 of the cheese filling down the middle and left side
of the dough circle. Do not spread to edge, keep filling
about 1 to 1 1/2
inches from the sides.
- Fold
right side over left side and press edges to seal. Repeat
steps with second dough ball.
With
a sharp knife or pastry cutter, cut into wedges. Place
wedges on light colored cookie sheet. Bake at 400 degrees
for 10-12 minutes.
Optional
Glaze:
- 2
oz. whipped cream cheese
- 2
- 3 tablespoons confectionery sugar
- 2
- 4 teaspoons of milk
With
a wire wisk, mix whipped cream cheese and sugar until
smooth. Add milk (one teaspoon at a time) and mix until
mixture becomes a thin
glaze. Drizzle with spoon onto cooled scones.
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Dark
Chocolate Cupcakes with Salted Caramel Frosting
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Dark
Chocolate Cupcakes
©
2011 Tealightful® |
- 1 Tealightful
New Recipe Cocoa Kisses Scone Mix
- 3 large
eggs (room temperature)
- 1 cup
light sour cream
- 1 box
instant dark chocolate pudding
- 3/4 cup
INTENSE chocolate milk
- 3/4 cup
mini chocolate chips
Heat oven
to 350 degrees. Line 24 medium muffin pan cups with cupcake
liners.
Step 1 -
Put scone mix in large bowl
Step 2 - Beat eggs until creamy
Step 3 - Add eggs, sour cream, instant pudding & chocolate
milk to bowl & mix
Step 4 - Fold in mini chips
Step 5 - Fill cupcake liners 2/3 full
Step 6 - Put in oven & bake 12-15 minutes
Let cool
completely and frost with Salted Caramel Frosting!
Enjoy with Toasted Caramel Rooibos or Tealightful Caramel Cream
Tea.
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Salted
Caramel Frosting
©
2011 Tealightful® |
- 1-1/2
cups packed brown sugar
- 10
Tablespoons butter, cubed
- 1/2
cup whole milk
- 1/2
tsp. salt
- 2-3
cups confectioners sugar
In
a small heavy saucepan, combine the brown sugar, butter,
milk and salt. Cook and stir over low heat until sugar
is dissolved.
Increase
heat to medium. Do not stir: Cook for 3-6 minutes or until
bubbles form in the center and syrup turns light brown.
Remove
from heat. Cool 25 minutes. Gradually beat in sugar with
hand mixer until desired consistency.
Yield:
24 medium cupcakes
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