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Petite Vanilla Scones08

Petite Vanilla Scones

These little vanilla scones are supposed to be a copycat of the Starbucks’ petite vanilla bean scone.  The question that I always ask with copycat recipes is “Does this really taste like the original?”  See below for my exciting conclusion.

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When I saw this recipe I instantly thought of two things.  One, they are scones… hello, of course I want to make them.  Two, they are smaller than the average sized scone so that means that I can eat one and not feel guilty (or that’s what I keep telling myself).  My husband points out that being smaller also makes them automatically cute.  It didn’t matter to me that they were a copycat recipe because I’d never actually eaten the Starbucks’ version.  Yes, really.  I admired them from afar (okay, just through the glass of their display case) but I resisted the temptation of buying one (at least until recently).

I finally had an excuse to make these for my niece’s 2nd birthday party.  My sister did a wonderful job hosting a princess party themed brunch.  She had cute names for each of the food items and she dubbed these scones as “Sleeping Beauty’s Pillows.”  Adorable, right?!!

These little pretties were a HUGE hit!  They are everything you could possibly want in a scone.  They are a tad crumbly, have awesome flavor, and are covered in a sweet frosting.

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My husband and I usually use our scone pan to make scones so I have to admit that I had reservations about making these without one.  I’m a perfectionist so the idea of forming the dough with my hands terrified me.  Rest assured that my husband’s help and gentle nudging got me over my fears and it was quite easy to make them without my trusty pan.

I placed these little scones next to my favorite mug to try to give you an idea of the actual size of them.  The idea kind of back fired when I realized after taking the pictures that this mug is actually bigger than the average sized one.  Oh well, I had good intentions.

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Let’s get back to the initial question at hand…  Do they really taste like the Starbucks ones?  I indulged and bought one for my husband and I to do a side by side taste test.  It was as good an excuse as any to buy one.  Drum roll please.  Both my husband think that these have a stronger vanilla flavor and that these have more of a traditional texture for a scone.  The Starbucks’ version has a vanilla flavor but we also sense a lemony flavor and their texture is more like a soft dense cookie.  In conclusion, both taste delicious, both are fattening, and these are way cheaper to bring to a party.  In the end we both prefer these scones over the Starbucks ones.  If you make these I’d love to hear how you think that they compare.

Plus there’s the added benefit of being able to enjoy one of these little guys by simply walking to the kitchen in your pajamas.

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Petite Vanilla Scones Recipe
(Makes 16 miniature sized scones)

Ingredients for the Scones:

  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter, cold and diced
  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 1 tablespoon vanilla extract (Use the good stuff, not the imitation.)
  • 1 large egg
  • 1/2 cup, plus 1 tablespoon heavy cream (divided per the directions)

Ingredients for the Frosting:

  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 2 to 3 tablespoons heavy cream

Directions for the Scones:

  1. Preheat the oven to 425 degrees F.
  2. Line a baking sheet with a silicone mat or parchment paper and set it aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Using a pastry blender, cut in the diced cold butter until the mixture forms small crumbs.  You can also use a fork, but it’s WAY easier with the right tool.
  5. Stir in the pudding mix.
  6. Add in the vanilla extract, egg, and 1/2 cup of heavy cream.  Mix all of the ingredients together using a fork until everything is just incorporated.
  7. Place the dough onto your working surface and divide the dough in half.
  8. Form each half into a round that is about 6 inch across.
  9. Cut each round into 8 triangles (like you would do for pizza) and place the pieces onto the prepared baking sheet.
  10. Brush the top of each triangle with a the remaining 1 tablespoon of heavy cream.
  11. Bake them for 8 to 10 minutes or until just golden.
  12. Allow them to cool before frosting them.

Directions for the Frosting:

  1. In a medium bowl, beat together the butter and powdered sugar.
  2. Beat in the vanilla extract and 2 tablespoons of heavy cream until smooth.  If you need the additional 1 tablespoon then go ahead and use it.  I used all 3 tablespoons.
  3. Frost the scones using a knife or dip them upside down into the frosting.

Source:  Crazy For Crust



4 Hats


Here are some other morning guilty pleasures.

Peach Blueberry Scones with Spice Frosting

06Peach Blueberry Scones

Light Chocolate Chip Muffins

08Light Chocolate Chip Muffins

Mini Powdered Doughnuts

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Spicy Black Bean Soup01

Spicy Black Bean Soup

My husband says that a good spicy soup is perfect this time of year to warm the cockles.  (Does anyone else think that “cockles” is a weird word?)

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He inspired me to whip up this amazing soup.  It’s a Mexican side dish turned into a bowl of soupy goodness.  If you’re a fan of Mexican food then this is right up your alley.

This pot of soup has one teaspoon of cayenne pepper in it so it’s safe to say that it’s pretty spicy.  It’s spicy enough to warm those cockles and to leave a little tingling sensation on your lips, but it’s not so much that you’re left trying to find your taste buds.

Of course where there’s Mexican food, there’s also sour cream, cheese, and onions.  They’re not required but I highly recommend one or all of them because it makes this tasty soup even more delicious.

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I promise that this soup tastes WAY better than it looks.  It’s not easy making a brownish soup look appetizing.  However, it was a winner in our home so absolutely had to share it with you.

Not only is it freezing cold outside, but we’re preparing for a blizzard and I don’t mean the kind that the Dairy Queen sells.  We’re home safe and home bound for the next 24+ hours or so.  We’ve got plenty of food to munch on.  We’ve got the blankets and candles ready in case we lose power.  I’d like to say that we have some spicy soup, too, but we ate the entire pot over the weekend.  Note to self, make twice as much next time!  Maybe even add some meat if I’m in the mood for it.

Stay warm, everyone!  If you live in an area where it’s warm and sunny right now… I’m jealous.

Spicy Black Bean Soup01

Spicy Black Bean Soup Recipe
(About 4 servings)


  • 2 tablespoons oil
  • 1 cup onions, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 6 cups low sodium chicken broth
  • 2 cans (15.5 ounces each) black beans, drained and rinsed
  • salt and pepper, to taste


  1. In a large pot, over Medium heat, heat the oil.
  2. Add the chopped onions, red and green bell peppers and cook until tender.  (About 8 minutes.)
  3. Add in the minced garlic and cook for about 1 minute.
  4. Stir in the cumin and cayenne pepper.
  5. Pour in the chicken broth and black beans.
  6. Bring it to a boil and then reduce the heat to simmer and cook for an additional 15 minutes.
  7. In a blender, puree half of the soup until smooth.  (About 4 cups.)
  8. Pour the pureed soup back into the pot and stir it all together.

Slightly adapted from: Food Network



4 Hats


Here are some other of my favorite soups.

Hearty Italian Sausage Soup

06Hearty Italian Sausage Soup

Italian Tortellini Soup

05Rustic Italian Tortellini Soup

Ham and Potato Soup

03Ham & Potato Soup

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