Flavors of the 4th

We really embraced the All-American cookout this weekend, I mean we did it all, hot dogs, hamburgers, potato salad, watermelon, potato chips, chicken wings (do they count?  they were grilled?), beer, I'm sure there was more as Zach typically cooks for a small country but there were 2 especially festive treats that we featured for my second favorite holiday ever...scones and cupcakes, yes rather non-traditional but red, white and blue so they counted.

For our Independence Day brunch Zach made chocolate chip scones and blueberry/cranberry scones (amongst a smörgåsbord of other things), the later being much more festive as they are appropriately representing our nation's colors and therefore pictured below.

SCONES

1/4 tsp baking soda

1 1/4 tsp baking powder

2 C flour

1/2 C (stick) butter

1/2 tsp salt

1/4 C sugar (replace with brown sugar for chocolate chips)

2/3 C buttermilk

1 tsp vanilla extract

1 C chocolate chips, fruit, whatever

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Stir in the chocolate chunks (or chips). In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk if necessary). Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Sprinkle the tops of the scones with a little of the sugar.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 8 scones.

Revised recipe from: http://www.joyofbaking.com/SconesChocChip.html#ixzz0t7c6VRv8

HAPPY BIRTHDAY AMERICA!  What birthday is complete without cupcakes? 

I have to give Marisa credit for this one, she suggested the red, white and blue cupcakes...all you do is get a white cake mix, divide it into 3 bowls and dye one red, the other blue and leave one plain, spoon one of each color in the cupcake liner and mix it up with a toothpick.

We topped it with a buttercream frosting.  I just used the recipe from the powdered sugar bag (below) and topped it with blueberries from the Forest Hill Farmer's Market we picked up that morning http://www.themarketumbrella.com/ and strawberries.

Buttercream Frosting

1 - (1 lb.) pkg. powdered sugar (approx. 3 3/4 cups)

1/2 cup - butter or margarine, softened

3 to 4 tablespoons – milk (I used whipping cream)

1 teaspoon - vanilla

Combine in large bowl, with mixer at low speed, confectioners' sugar, butter, milk and vanilla.

Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.

Makes enough to fill and frost 2-layer cake, 13x9x2-inch sheet cake, or 24 cupcakes.