GP: Blueberry Buckle w/ Cinnamon Bourbon Glaze

Guilty Pleasures has done it again....[this has to be my favorite so far....]

BLUEBERRY BUCKLE with

CINNAMON BOURBON GLAZE

FIRST LAYER:
1 cup butter, room temperature
1/3 cup sugar
1 egg, beaten [I used egg replacer and it worked just fine!]
2 cups flour
2 tsp baking soda
1 cup buttermilk
2 pints blueberries

• Preheat oven to 350 degrees F. Grease and flour 9x11-in pan.
• Cream butter and sugar until light and fluffy; beat in egg. 
• Sift flour with baking soda. Stir dry ingredients, alternating with buttermilk into cream mixture. 
• Spread mixture in prepared dish. Cover with berries.

SECOND LAYER
1 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup toasted pecans
1/2 cup unsalted butter, cut into pieces
1/2 tsp nutmeg
1/4 tsp ginger

• Combine all ingredients [use a food processor] until crumbly. Crumble over berries.
• Bake 1 hour until brown.

CINNAMON BOURBON GLAZE
1/2 cup butter
2/4 cup sugar
2 eggs [again, I used egg replacer and it worked the same!]
1/2 tsp cinnamon
1 Tblsp very hot water
1/2 cup whipping cream
1/2 cup bourbon

• Melt butter over simmering heat in a double boiler. Beat sugar, eggs, and cinnamon in bowl, then add to butter; add water, stirring until mixture coats back of spoon (7 minutes). 
• Remove from heat; cool to room temperature. 
• Beat in whipping cream and bourbon. 

Serve squares of Blueberry Buckle topped with warm Cinnamon Bourbon Sauce. Serves 10-12.

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Pumpkin Scones

PUMPKIN SCONES

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 [I used egg replacer for a friend and it worked just fine too!]

• Preheat oven to 425 degrees F. 
• Lightly grease a cookie sheet or line with parchment paper. 
• Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. 
• 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. 
• In a separate mixing bowl, whisk pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. 
• Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle (about 9 inches across). Use a large knife to slice the dough into 8 or 12 (for smaller portions) equal portions, similar to how a pizza is cut. 
• Place on prepared baking sheet from step 2. Bake for 14–16 minutes until scones turn light brown.
• Place on wire rack to cool.

Spiced Glaze:

1 cup powdered sugar 
3 Tablespoons powdered sugar [use if needed to get the right consistency]
2 Tablespoons whole milk [I used Almond milk, absolutely delish!]
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pinch ginger 
1 pinch ground cloves

• Mix all the ingredient, stirring until all combined. If its too runny, add a little more powdered sugar, stirring until completely mixed in before adding more.
• Drizzle or brush over the scones. Let completely dry (it will harden as it dries).

recipe directly from Moms Who Think.com

Like pumpkin? Try these recipes!

  

Pumpkin Cookies *Best Ever!*

PUMPKIN COOKIES

*best ever!*

1 cup butter, room temperature 
1/2 cup sugar 
1/2 cup firmly packed brown sugar 
1 cup canned pumpkin 
1 egg 
1 teaspoon vanilla extract 
2 cups flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
2 teaspoons cinnamon 
1/4 teaspoon salt 
Penuche Glaze 
3 tablespoons butter 
1/2 cup firmly packed dark brown sugar 
1/4 cup milk 
1 1/2-2 cups confectioners' sugar 

•  Preheat oven to 350 degrees. 
• Have ready some ungreased baking sheets.
•  In a large mixing bowl, cream butter and the sugars together until light and fluffy. Blend in pumpkin, egg and vanilla extract. 
• In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Mix flour mixture into butter-sugar mixture.
• Drop tablespoonfuls 3 inches apart on ungreased baking sheets. Bake the cookies for 10-12 minutes until golden around the edges. Remove warm cookies and transfer to racks. Let cool completely for a least one half hour, then frost with glaze. 
• For Glaze:. In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. (Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.)

recipe directly from Food.com