pineapple coconut scones

courtesy of: missi
makes: 12 scones

- 4-1/2c all purpose flour
- 1/2c sugar
- 2 tsp baking powder
- 1/2tsp baking soda
- 1/2 tsp salt
- 3 sticks butter, cold and unsalted, cut into 1/4" pieces
- zest of one small orange
- 1-1/2c sweetened flaked coconut
- 1c fresh diced pineapple
- 1c buttermilk
- egg wash: 1 large egg beaten with 2 tbsp milk

1. preheat oven to 400. lightly grease two baking sheets and set aside.

2. combine flour, sugar, baking powder, baking soda, and salt in a large bowl.

3. using a pastry blender or two knives, cut in the butter until the mixture resembles a coarse meal. add the zest, coconut and pineapple. do not overwork dough.

4. add the buttermilk and mix until just combined and the dough begins to stick together.

5. turn the dough on a lightly floured surface and roll or pat into two 6"rounds, about 1-1/2" thick. cut each round in half and each half into three triangles. place on baking sheets and brush the tops with the egg wash.

6. bake 30-35 min, until golden brown and firm to the touch. remove from oven and serve immediately.

*variations: omit the coconut and pineapple and...
- substitute with 1-1/2c mixed berries.
- add 1c semisweet chocolate chips to the flour mix and dissolve 1/4c instant espresso or coffee in the buttermilk before mixing it in.
- use only 3/4c buttermilk and add 1c canned pumpkin.

image: my own sweet thyme

peanut butter banana muffins

courtesy of: jessica seinfeld, deceptively delicious
submitted by: julie
makes: 12 muffins

- non stick cooking spray
- 1 c firmly packed light or dark brown sugar
- 1/2 c natural peanut butter
- 1/2 c carrot puree, recipe follows
- 1/2 c banana puree, recipe follows
-1 large egg white
- 1 c whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt

1. preheat the oven to 350. coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. in a large bowl, mix 1/2 c of the brown sugar with the peanut butter, vegetable and banana purees, and the egg white using a wooden spoon.

3. put the flour, baking soda, baking powder, and salt in a bowl or zipper lock bag and stir or shake to mix. add to the bowl with the banana/peanut butter mix and stir just to combine (the batter will be lumpy - do not overmix). add the remaining 1/2 c of the brown sugar and stir once or twice.

4. divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 min. turn the muffins out onto a rack an dcool.

5. store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

carrot puree

1. peel, trim, and cut 3-4 large carrots into 3-inch chunks

2. steam for 10-12 min

3. puree in a food processor or blender, about 2 min with a few tsps of water if needed for a smooth texture.

banana puree

1. using ripe bananas, peel.

2. mash with a fork on a flat surface, then puree in a food processor or blender, about 2 min.

image: baking bites