Love cinnamon buns but not always up for the time and effort involved in getting a batch into the oven?  Try these scones, packed with all the familiar flavors of a cinnamon bun, but requiring only a fraction of the work.

Iced Cinnamon Bun Scones

2/3 cup light brown sugar
1 stick (4 ounces) cold butter, cut into 1/2-inch dice, plus 2 tablespoons at room temperature
1 1/2 teaspoons cinnamon
3 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1/4 cup cream cheese, at room temperature
2 teaspoons lemon juice
2 cups confectioners sugar, sifted
Pinch of salt
2-3 tablespoons heavy cream or half and half

Preheat the oven to 425˚F.  Line a large heavy baking sheet with parchment paper.  (Alternately, stack two lighter sheets together.)

In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form.  Transfer the mixture to a small bowl.  (Do not wash the processor bowl.)

In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/2 teaspoon of cinnamon and pulse to blend.  Add the diced butter and pulse until the mixture resembles small peas.  Transfer the mixture to a large bowl and make a well in the center.

In a small bowl or measuring cup, whisk together the cream, egg, and vanilla.  Pour the cream mixture into the well made in the flour mixture.  Using a wooden spoon or spatula, gradually stir in the flour mixture until a firm dough forms.  Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.

Lightly dust a work surface with flour.  Turn the dough out onto it and knead several times.  Divide the dough into two portions.  (Using a kitchen scale will help to divide the dough evenly.)  Pat each portion of dough into a 7-inch round about 1 inch thick.  Cut each round into 6 wedges, then transfer the scones to the baking sheet and refrigerate for 15 minutes.  Bake for 18 to 20 minutes, or until browned.  Let cool slightly on the sheet, then transfer to a wire rack.

In a medium bowl, beat the cream cheese and lemon juice.  Beat in the confectioners sugar and salt until smooth.  Add enough cream, one tablespoon at a time, until the frosting reaches a smooth spreading consistency.  Spread the icing evenly over slightly warm scones.

Yield:  12 Scones

For those who prefer their desserts not quite so sweet, this is your kind of cheesecake.  The raspberries and coconut boost the moderate amount of sugar in the recipe while the tanginess of the goat cheese brings into balance the overall sweetness of the cake.

Raspberry Coconut Goat Cheese Cheesecake

8 tablespoons (1 stick) butter
7 1/2 ounces (212 grams) coconut cookies
Pinch of salt

1 pound cream cheese, room temperature
1/2 pound goat cheese, room temperature
3/4 cup sour cream
2 eggs
1 egg yolk
3/4 cup sugar
3 teaspoons lemon juice
2 teaspoons vanilla extract
18 ounces fresh raspberries, divided
1/2 cup sweetened flaked coconut
1 cup (2 ounces) toasted coconut chips
2 tablespoons raspberry or apricot jam

Preheat oven to 350˚F.  Have ready a 9 1/2-inch springform pan.

Crust
Melt the butter in a medium saucepan over medium-low heat until it starts to bubble and turn brown.  (Watch it carefully as butter can go from golden brown to burned very quickly.)  Remove from heat and allow to cool.

Using a food processor, process the cookies until they are fine crumbs.  Alternately, place the cookies in a ziplock bag and crush them using a rolling pin or meat mallet.  In a medium bowl, combine the cookie crumbs and salt.  Carefully drizzle in the melted butter, leaving behind any dark sediment that has settled at the bottom of the pan.  Using a fork, toss together the cookie crumbs and butter until the crumbs are evenly moistened with the butter.  Press the cookie crumbs into the bottom and slightly up the sides of the springform pan.  Chill in the refrigerator for 15 minutes.  Bake the crust for 8 minutes, just until lightly golden brown in color.  Set crust aside to cool while preparing the cheesecake filling.

Filling
Combine the cream cheese and goat cheese in the bowl of stand mixer.  Mix on medium speed until thoroughly combined, approximately 3 minutes.  Add the sour cream and mix until combined.  Add the eggs, one at a time, followed by the egg yolk, until each are thoroughly incorporated.  With the mixer running on low, slowly add the sugar.  Once all the sugar has been added, turn the mixer to medium and continue to mix for 1 minute more.  Add the lemon juice and vanilla extract and mix until combined.

Pour two-thirds of the batter into the cooled crust.  Cover the batter with a layer of raspberries, spacing them closely together but not touching.  Sprinkle the sweetened coconut overtop the raspberries.  Carefully pour the remaining batter over the raspberries and coconut.  Using an off-set spatula, spread the batter evenly out to the edge of the pan.  Tap the pan gently on the counter a few times to settle the batter in and around the raspberries.  Place the pan on a baking sheet and bake in a 350˚F oven for 1 1/2 hours.  (If the cake begins to brown too much, tent with a piece of aluminum foil.)  When the cake is finished baking, using the handle of a wooden spoon, prop the oven door open 3-4 inches and allow the cheesecake to cool completely while still in the oven.  Once cooled, refrigerate for at least two hours or up to overnight before serving.

Topping
Toss any remaining raspberries with the jam.  Pile them in the center of the cheesecake.  Sprinkle the toasted coconut chips around the raspberries and serve.

A few notes:  I tested this recipe using the Trader Joe’s Toasted Coconut Cookie Thins.  Any plain coconut cookie should yield the same result.  If coconut cookies aren’t available, vanilla wafers will make a fine substitute.  Make sure your cream cheese and goat cheese are all the way to room temperature before beginning the recipe.  Finally, I used already toasted coconut chips I found at Trader Joe’s and lightly toasted them further in a 350˚F oven for 3 minutes.  If coconut chips are not available, regular sweetened coconut can be used.  Toast it following the instructions from this post.

Yield:  12 to 16 servings

Don’t despair if glowing embers aren’t available when you have a craving for a S’more.  These cookies will certainly satisfy the desire for that infamous chocolate and marshmallow treat.

Chewy Cornflake Chocolate Chip Cookies with Toasted Marshmallows

8 tablespoons (1 stick) butter, at room temperature
½ cup granulated sugar
½ cup packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/8 teaspoon cinnamon, optional
½ cup cornflakes, lightly crushed
½ cup miniature marshmallows
3 ounces semi-sweet or bittersweet chocolate, chopped into morsel size pieces or ½ cup semi-sweet or bittersweet chocolate chips
3 ounces white chocolate, chopped into morsel size pieces, or ½ cup white chocolate chips
½ cup chopped walnuts

12 large marshmallows

Preheat oven to 375˚F.  Line two baking sheets with parchment paper.  Set aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.  Add the egg and vanilla and beat until thoroughly combined.

In a medium bowl, combine the flour, baking powder, salt, cinnamon, cornflakes, and marshmallows.  Using a rubber spatula, fold the flour mixture into the butter and egg mixture.  Gently fold in the chocolates and walnuts.  The dough will be quite stiff.

Using a small ice cream scoop measuring 1-3/4-inch across, or a spoon, form 1-3/4-inch balls of dough and place on the cookie sheet, spacing 2 inches apart.  Gently press down the tops of the cookies to flatten just slightly.

Bake for 8-9 minutes, or until lightly golden brown.  Remove from oven and allow the cookies to cool for 5 minutes on the cookie sheet before removing them to a rack to cool completely. Do not over-bake. The cookies will firm up as they cool.

Bring the oven temperature up to broil.  Place the upper oven rack approximately 6 inches from the broiler element.  Return the cookies to the baking sheets.  Cut each large marshmallow in half horizontally.  Place ½ marshmallow on top of each cookie, cut side down.  Place the cookie sheet on the upper rack and with the oven door ajar, broil until the marshmallows begin to melt and turn a toasted golden brown.  This will not take long.  Watch closely and do not walk away from the oven.

Enjoy immediately or place cookies back on the cooling rack to cool completely.

Yield:  22-24 cookies

Don’t wait for a special occasion to make pie.  Any day is the perfect day to serve a slice to the pie lovers in your life.

Blueberry Pie

Pie Crust
2-1/2 cups all purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
8 tablespoons butter, well chilled and cut into 1/2-inch cubes
7 tablespoons vegetable shortening, well chilled and cut into 1/2-inch cubes
6-8 tablespoons ice water

In a food processor, combine flour, sugar, and salt, and pulse to combine.  Add the butter and shortening and pulse until the mixture resembles coarse meal with some pea size pieces of butter and shortening remaining.

With the processor running, slowly drizzle in ice water until the dough just begins to come together.  Stop short of it forming a ball in the processor.  You might not need to use all the water.  Remove the dough from the processor, divide it into two pieces, one piece being slightly larger than the other.  Shape each piece into a 6-inch disk, wrap in plastic wrap, and chill in the refrigerator until firm, at least 1 hour.

Preheat the oven to 425˚F.  Have ready a 9-inch glass pie dish.

Just prior to rolling out the pie crust, prepare the blueberry filling.

Blueberry Filling
6 cups washed and dried blueberries, five cups left whole, one cup crushed
1/2 cup sugar
1/4 cup cornstarch
Juice from half a lemon
2 tablespoons butter, cut into small pieces

Place the blueberries in a large bowl and add the sugar, cornstarch, and lemon juice.  Stir to combine; set aside.

Remove the larger disk of dough from the refrigerator and place it on a lightly floured surface.  With a floured rolling pin, roll the dough into a circle approximately 12-inches in diameter.  Fold the dough in half and move it to the pie dish.  Unfold the dough and gently fit into the dish.  (There are many methods by which to transfer the crust from the counter to the dish.  This is my preferred method but you can also roll the dough around the rolling pin and then unroll it over the pie dish.)  Spoon the blueberry filling into the pie shell.  Dot the top of the filling with the pieces of butter.  Set aside.

Roll out the top pie shell to a round measuring 11-inches in diameter following the instructions same as for the bottom crust.  Place the dough overtop of the filling.  Trim the overhanging crust to 1/2-in beyond the edge of the pie dish, turn under and crimp using a fork or your fingers.  Cut decorative slits into the top crust using a sharp knife.

Bake the pie in the center of the oven for 20 minutes, then reduce the oven temperature to 375˚F.  Continue to bake the pie for an additional 45 minutes to an hour, or until the crust is golden brown and the filling is bubbling.  Place a foil lined baking sheet on the rack below the pie to catch any juices that may spill over.  If the edges of the crust begin to brown too quickly, cover them with foil.

Remove pie to a rack to cool completely before cutting.

Yield:  One 9-inch pie

Source:  Sifting Focus

Satisfy your craving for chocolate AND peanut butter as you bite your way through the twirled topping of this tender crumbed cupcake.

Devil’s Food Cupcakes with Peanut Buter and Chocolate Twirled Frosting

Cupcake
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1/3 cup hot water
1/2 cup cocoa

1/2 cup butter, room temperature
1 1/4 cup granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups peanut butter cup minis

Preheat oven to 350˚F.  Line cupcake pans with paper liners.  Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.  Set aside.

In a liquid measuring cup, combine the hot water and the cocoa.  Stir until the cocoa is completely dissolved and the mixture is smooth.  Set aside to cool.

In the bowl of an electric mixer, combine the butter and the sugar and beat on medium speed until blended and lightened in color.  Add the eggs, one at a time, beating after each addition and scraping down the side of the bowl.

Add the dry ingredients alternately with the buttermilk, to which the vanilla has been added, beginning and ending with the dry ingredients.  Scrap down the side of the bowl.  Add the cooled cocoa mixture and beat until smooth.  Using a rubber spatula, fold the mini peanut butter cups into the batter.

Divide the batter evenly among the prepared cupcake liners.  Bake for 16 to 18 minutes or until a cake tester inserted into the center of one of the cupcakes in the middle of the pan comes out clean.  Remove to a wire rack and cool for 10 minutes.  Remove cupcakes from the pan and cool completely on a wire rack.

Frosting
1 cup butter, room temperature
1 cup peanut butter, room temperature
5 cups confectioners sugar, sifted
Pinch of salt
1 teaspoon vanilla extract

1/2 cup cocoa powder
3 tablespoons whole milk, room temperature

Miniature Peanut Butter Cups for decorating the cupcakes (optional)
Chopped Peanuts for decorating the cupcakes (optional)

In the bowl of an electric mixer, beat the butter until smooth.  Add the peanut butter and the pinch of salt and beat until well blended with the butter. Add 4 cups of the confectioners sugar, one cup at a time, beating after each addition and scraping down the side of the bowl.  Add the remaining cup of confectioners sugar, a couple tablespoons at a time until the frosting reaches piping consistency.  (You may need to use more or less of the confectioners sugar depending on the brand of peanut butter you use.)  Add the vanilla and beat to combine.

Remove one half of the peanut butter frosting to another bowl.  Set aside.

To the remaining peanut butter frosting, add cocoa and beat until combined and the mixture is smooth.  Add enough milk, 1 tablespoon at a time, until the frosting is of piping consistency.

Prepare a large piping bag with a decorating tip that has an opening of approximately 1/2-inch.  (I used Ateco 825)

Carefully spoon the peanut butter frosting into one side of the piping bag, followed by the chocolate frosting on the other side of the bag.  Pipe the frosting onto the cupcakes.  Top each cupcake with a miniature peanut butter cup and sprinkle with chopped peanuts.

Yield:  30 cupcakes