Bounty Buns

Dough

·         1 c skim milk

·         1 packet instant yeast

·         2 c whole wheat flour

·         1/2 c bread flour (plus 1/4-1/2 c for kneading)

·         2 tsp baking powder

·         1/4 c brown sugar

·         1/4 tsp salt

·         1 t cinnamon

·         4 Tbsp apple sauce

Filling

·         1/2 c halved cranberries

·         1/4 c raisins

·         1/4 c dried apricots, chopped

·         1/4 c walnuts, chopped

·         2 Tbsp butter, softened

·         4 Tbsp brown sugar

·         2 tsp cinnamon

Directions:

1.      Warm milk and add yeast. Proof for 10 min.

2.     Combine the whole wheat flour, brown sugar, baking powder, salt, and cinnamon.

3.     Add milk and yeast mixture to dry ingredients.

4.     Add applesauce and mix. Knead. Add white flour as needed until the dough comes together. (Avoid adding too much, or you’ll end up with dry buns!) Mix. Knead. Mix. Stretch out. Knead. Can you tell I have way too much fun with this?

5.     Roll out dough into a rectangle.

6.     Cream together the butter, brown sugar, and cinnamon for the filling.

7.     Spread creamed mixture over the rectangle, leaving about a  half-inch border on each side.

8.     Sprinkle the fruit and walnuts over the creamed mix in an even manner.

9.     Roll it up! Lengthwise.

10.   Cut into about 10 rolls. I use floss to avoid squishing. : D

11.     Place rolls in a lightly greased baking pan and refrigerate overnight.

12.    Allow rolls to sit outside the fridge for about 30 min.

13.    Meanwhile, preheat the oven to 350 F.

14.   Brush tops of rolls with milk or melted butter.

15.    Bake for about 20 min.

16.   Marvel in the goodness. Try to avoid burning your tongue.

 HHey there, pretty things. So, any plans this weekend? (I do not, by the way, talk to my food like that...nope...never)

Blueberry Almond Scones

Scones

·         1 c. whole wheat flour

·         3/4 c. all-purpose flour

·         1 c. rolled oats

·         1/4 c. sugar

·         1 Tbsp baking powder

·         1/2 c. vanilla kefir

·         3 Tbsp cottage cheese

·         3 tbs. cooking oil

·         1 egg, separated

·         1 c. blueberries

·         1/2 c. whole almonds

·         2 tsp vanilla extract

·         1 tsp almond extract

·         1 Tbsp raw sugar

Honey Vanilla Yogurt

·         1 c. nonfat greek yogurt

·         2 Tbsp honey

·         1 tsp vanilla extract

Directions:

1.     -  Preheat oven to 350 F, and lightly grease a cookie sheet.

2.     - Combine flour, oats, and baking powder.

3.    -  In a separate bowl, combine sugar, kefir, cottage cheese, oil, vanilla extract, almond extract, and egg white.

4.    -  Gently toss the blueberries with a tsp of the flour mixture.

5.    -  Combine wet and dry ingredients, stirring only until all the flour mixture is moistened.

6.    -  Fold in berries and almonds.

7.     - Pat dough into a round disk.

8.    -  Divide into eight wedges, brushing each wedge with the reserved egg yolk.

9.    -  Sprinkle raw sugar over the scones, and place in oven for 15-20 min. until golden.

Yogurt:

Although these scones would be delicious served plain or with a drizzle of honey or preserves, this sweet yogurt cream really complements their toasty flavor. Just whisk together yogurt, honey, and vanilla in a bowl, and chill in the refrigerator for at least 30 min.