Mini Vanilla Bean Scones

Sunday morning with a vanilla scone and coffee. I thought I had all of the ingredients but apparently I just looked at the cream in the store and didn't actually buy it - I hate it when I do that! I used Angie's scone recipe but substituted half of the cream with half-n-half. I like this recipe because it doesn't have butter, it just uses the fat from the cream (and the half-n-half). These are quick to make, cost effective (about $.28 a scone), and the taste is awesome! I cut this batch into 16 mini size scones (just in case you want more than one) with this recipe or you can cut them into 8 large scones.
Ingredients:
1 2/3 cups unbleached all purpose flour
1/4 cup brown sugar
2 tsp baking powder
1/8 tsp sea salt
1/2 cup white chocolate chips (optional)
1/2 cup half-n-half and 1/2 cup cream or 1 cup heavy whipping cream
1 tsp vanilla
1/2 vanilla bean, slice down the middle and scrape out the inside

I use my Pampered Chef classic batter bowl to mix my scones. Combine and whisk dry ingredients. Mix together in a small bowl or 2 cup measuring cup the half-n-half or cream, vanilla and the insides of the vanilla bean.
Pour the liquid ingredients into the dry ingredients and stir.
Sprinkle a small amount of flour on your clean counter top and knead the dough about 10 times. Split the dough in half and pat each half into a 7 or 8 inch circle. Cut in half with a pizza cutter, then cut in half again, then cut like a pie so you will have 8 small wedges from each half if you're making mini scones.
Place on parchment paper on a baking sheet. Bake at 350F about 17-20 minutes depending on your oven or until lightly browned.

While they were still a little warm, I added the other half of the vanilla bean into our powdered sugar glaze recipe on our Simply Cinnamon Chip Scones post. If you like a thicker frosting, use a cream cheese glaze recipe found on the Simply Cinnamon Swirl Pancakes post.

After I glazed mine, I sprinkled a little Demerara sugar on the tops for a little crunchiness!

Love and peace,
~ Simply Tammi

Homemade Spring Tree Decoration

This is a fun project and easy enough for kids to get involved.  I had lots of those plastic eggs left over from years of Easter egg hunts and wanted to use them for something. A couple years ago, I found this Egg Tree idea in a magazine.
What you need:

• cone shaped Styrofoam (Walmart or craft store)
• plastic eggs (white if you can find them, I used the colored eggs for this tree)
• some type of tissue paper or paper napkins with different patterns or colors
• mod podge or white glue
• small paint brush to glue the napkins to the eggs
• shredded paper or straw (to cover the Styrofoam between the eggs)
• hot glue gun to attach the eggs to the Styrofoam
• a container or plate to display your tree 

Start by cutting or tearing your paper napkins into small squares or strips.  If you are using glue, dilute it with a little water.  Using your paint brush, "paint" the pieces of napkin on the plastic eggs until the eggs are all covered. Depending on what paper you use, you can see the egg through some of them, this is where it might be nice to use the white eggs. (I think it just adds more color.)After they are dry you can hot glue them to the cone. I started at the top and went around the cone working my way down.  Then I filled in the open spaces with the shredded paper, placing glue wherever you need it.   I just set mine on the pail, last year I had it on a cake platter with pedestal. Look around and see what you already have that can be re-purposed.  Be creative and have fun!

~Simply Angie

Moist Carrot Cake

I got this recipe from a friend of mine. It is such a moist and delicious cake.  Even my kids, who aren't really carrot eaters, LOVED it!
Here's what you need:

• 2 c flour
• 2 c sugar
• 2 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 c oil (I used Canola)
• 4 eggs
• 3 c shredded carrots (I used the small bag of regular size carrots, it's a little over 3 cups shredded, but works)
• crushed walnuts (optional)

Mix dry ingredients with cooking oil, and then add eggs all at once.
Blend in carrots and nuts
Pour into greased and floured 9x13 pan (can also be made into cupcakes)
Bake 350 degrees for 45-50 minutes or until toothpick comes out clean. Bake about 30 minutes for cupcakes.

Cream Cheese Frosting

• 1/2 c butter softened
• 8 oz cream cheese
• 2 1/2 tsp vanilla
• 1 lb. powdered sugar

Beat all ingredients until creamy.  When cake has cooled, frost and enjoy! I kept the leftover cake (there wasn't much) in the fridge because of the cream cheese in the frosting. 

~Simply Angie

Organizing -Kitchen Pantry Ideas

We wanted to show you our pantry organizing ideas. We have different styles of pantries so maybe one of them will work for you if you are have trouble getting organized. I have a pantry in my kitchen that has slide out drawers and is fairly narrow. I keep my food and toaster in this pantry because these are the items I use on a daily or weekly basis.

granola, muesli, nuts, raisins, then dried beans

baking supplies and oils

Tammi's Simply Organized Pantry

Hopefully this will give you some ideas to help keep you and your family organized.  

Love and peace,
~ Simply Tammi and Angie