Recipe: Cinnamon Stuffed Scones

Mrs. Fields Secrets Cinnamon Stuffed Scones

Before you buy another scone at the coffee shop, give this recipe a try. No mixer needed, just a few wholesome ingredients (butter and sugar are wholesome, right?) and before you know it, you’ve got this delectable treat coming right out of your own oven. The cinnamon layer is sweet perfection, oozing out just enough to get your mouth watering. One recipe makes eight servings, enough for a brunch with friends or a week’s worth of morning indulgence.

Cinnamon Stuffed Scones

for the dough
1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
2/3 cup plain greek yogurt
1 egg white
3 tablespoons butter, melted
3 tablespoons milk (reserved for brushing)
coarse sugar (reserved for topping)

for the filling
1/3 cup granulated sugar
1/2 tablespoon cinnamon
1/2 tablespoon all-purpose flour
1 1/2 tablespoons butter, melted

for the glaze
1/3 cup powdered sugar
2 tablespoons milk

Directions
Preheat oven to 400 degrees. In a small mixing bowl, combine the filling ingredients to form a paste and set aside. In a large mixing bowl, prepare the dough by whisking together the flours, sugars, baking powder, baking soda, salt, cinnamon and cardamom. In a small bowl, stir the yogurt and melted butter together, then whisk the egg white in to completely combine. Add the yogurt mixture to the dry mixture and stir until dry and clumpy. Using your hands, knead dough for 1-2 minutes, or until it is consistent in texture. Divide dough in half. Prepare a baking sheet with parchment paper or a silicon baking mat. Form each half of the dough into a flat, circular disc, about 1-inch thick. Place one on the prepared baking sheet. Spread cinnamon filling evenly over the top of the first disc, then top it with the other. Mold the outer edges together with your fingers to prevent filling to spilling out. Using a sharp knife, cut the dough into eight even wedges, but do not remove them from the circle. (This will make cutting and serving easier after it has baked.) Brush the outside with milk, then generously sprinkle with coarse sugar. Bake for 14-18 minutes, or until golden brown. Remove from oven to cool. Prepare the glaze by mixing powdered sugar and milk together to create a thick, but pourable drizzle. While still warm, drizzle glaze over the top of the scones. Cut into pre-scored wedges and serve.

Recipe: Watermelon Pie

Mrs. Fields Secrets Watermelon Pie
Everything you love about summer is contained in this delicious pie. It’s a sweet, cool, refreshing reprieve from the hot summer sun. No artificial watermelon flavoring found here, this pie is made with real watermelon juice, which gives it the most amazing authentic flavor. It’s a light summer dessert you’ll enjoy again and again. Pair it with your favorite crumb crust, a bit of whip cream, and put your feet up for a while to enjoy. Better yet, find a hammock.

Watermelon Pie

2 prepared pie crusts (graham cracker or vanilla wafer)
5 cups pureed, strained watermelon juice (approximately half of a large watermelon)
4 envelopes unflavored gelatin (1 oz. total)
1 lemon, zested and juiced
1/2 cup sugar
1/2 cup heavy cream

Directions
Separate two cups of watermelon juice into a microwave-safe container and pour the gelatin packets on top. Allow the gelatin to bloom for about 2-3 minutes. In a mixing bowl, combine the remaining three cups of watermelon juice with lemon zest, lemon juice, sugar and cream. Whisk until sugar is completely dissolved. Place the gelatin/juice mix in the microwave and heat for two minutes on high, stirring midway to help dissolve the gelatin entirely. Slowly whisk the warm gelatin mix into the other mixture. Once combined, pour into the prepared pie crusts and refrigerate several hours or overnight. Serve chilled with whipped cream.

Recipe: Deep Fried Pickles with Spicy Dipping Sauce

Mrs. Fields Secrets Fried Pickles
We’re rounding out our Favorite Fair Food Series (see Deep Fried Oreos and Funnel Cake) with a delicious snack that is perfect for sharing with friends. Deep fried pickles have everything going for them: sweet, spicy, crunchy, salty. The key is to use a good quality pickle. Choose your favorite variety (we recommend a sweet and spicy brine), and make a batch for your next party or movie night in. (And don’t forget the spicy, tangy dipping sauce.) They are blue-ribbon worthy and downright addictive!

Deep Fried Pickles with Spicy Dipping Sauce

2 cups sliced pickles, drained
1/2 cup flour
2 teaspoons cajun seasoning
1/2 teaspoon pepper
1/2 teaspoon baking soda
1/2 cup water
pinch of salt
2 quarts peanut oil

Spicy Dipping Sauce
1/2 cup mayonnaise
1 teaspoon hot sauce
1 tablespoon ketchup

Directions
Heat oil to 375 degrees. In a mixing bowl, stir flour, cajun seasoning, pepper, baking soda and salt together. Whisk in the water and stir until no lumps appear. In a small bowl, combine the dipping sauce ingredients and set aside. Dredge half of the pickles in the batter and place in the hot oil. Fry until golden brown on both sides and remove to drain on paper towels. Repeat with remaining pickles. Serve warm with dipping sauce.

12 Great Recipe Ideas for a Long Weekend

If you’re hosting a houseful for the holiday weekend ahead, there’s no need to slave over a stove to keep everybody fed. We’ve got a secret weapon to keep you on top of your game. Store-bought rotisserie chicken can be transformed into so many different delicious recipes, it’s the most versatile way to feed your crowd over the long weekend without breaking a sweat. (And nobody knows they’re eating leftovers!) We’ve put together a dozen crowd-pleasing meal ideas (hot, cold, and room temperature) to see you through from Friday to Monday.

1. Stir some tangy barbecue sauce with the chicken and serve it on rolls with coleslaw for a delicious Pulled Chicken Sandwiches.

2.  This Asian Chicken Pasta Salad is fantastic as a light lunch or dinner, or as a perfect potluck side dish.

3. A platter of Chicken Chimichangas can be put together quickly and will undoubtedly go fast.

4. A pot of this Half Hour Chicken Gumbo and a pan of cornbread is an impressive quick meal with impressively rich flavors.

5. Fresh Greek-inspired flavors come together in this Chicken, Tomato and Feta Pasta Salad that is perfect served cold or at room temperature.

6. Everybody loves an enchilada, and the pre-cooked chicken makes these Chicken and Green Chile Enchiladas come together in a snap.

7. Spicy Chicken Lettuce Wraps are a fabulous appetizer or lunch with fresh, summery flavors that everyone will love.

8. It’s hardy, it’s healthy, and so pretty too. Chicken and Wild Rice Salad is a meal on its own or a perfect side dish at the BBQ.

9. A Pear and Chicken Sandwich is perfect for a picnic in the park, a hike in the hills, or fresh fare during fireworks.

10. Loaded with grapes, apples, cashews and dill, My Favorite Chicken Salad is delicious on a croissant or as an appetizer next to a plate of crackers.

11. You can’t go wrong with a pot of chili and this White Chicken Chili is a savory summer alternative to heavier beef versions. Load it with fresh toppings like avocado, cilantro and sour cream.

12. And finally, a Tex-Mex twist makes these BBQ Chicken Tacos a festive (and easy) meal to serve inside, outside, for lunch or dinner.

Recipe: Funnel Cake

Mrs. Fields Secrets Funnel Cake
We’re back for the second installment in our Favorite Fair Food Series with a fair food that has been around as long as fairs themselves. Sweet, crispy funnel cake, dredged in powdered sugar is an indulgence that you can definitely enjoy at home. The key to a great funnel cake is a good batter, some hot oil, and the right squeeze bottle. (We highly recommend this Pancake Pen.) It’s really that simple!

Funnel Cake

1 large egg
2 cups milk
1 teaspoon vanilla
2 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons melted butter
2 quarts peanut or canola oil
powdered sugar

Directions
Heat oil to 350 degrees while you prepare the batter. In a mixing bowl, whisk egg, then add the milk and vanilla and whisk again until well combined. In a separate bowl, stir the flour, sugar, baking soda and salt together. Slowly whisk the dry ingredients into the wet ingredients and mix until there are no lumps. Stir in the melted butter then transfer batter to a squeeze bottle. Once oil has reached the correct temperature, squeeze batter into the oil in a circular motion until you have an even layer (about a 1/2 cup of batter). Cook for about 30 seconds, or until edges appear golden brown, then flip and cook an additional 15-20 seconds on the other side. Gently remove cake to drain on paper towels, then coat with a generous sprinkle of powdered sugar before serving. Makes 4-6 cakes.

Recipe: Deep Fried Oreos

Mrs. Fields Secrets Deep Fried Oreos
One of summertime’s greatest pleasures is the local fair. Whether it’s a county fair in the midwest or a street fair in midtown Manhattan, people are drawn to fairs and especially those delicious traditional fair foods. Today we’re kicking off a fun new series featuring your favorite fare from the fair, beginning with a dangerously delicious indulgence: Deep Fried Oreos. Hot and sweet, crunchy and soft, Deep Fried Oreos are downright crave-able. With today’s recipe, there’s no need to wait for the fair, but beware: whip up a batch and you may get a spontaneous crowd (and maybe a blue ribbon)!

Deep Fried Oreos

2 quarts canola or vegetable oil
1 package Oreo cookies
1 1/2 cup pancake mix
1 egg
1 cup milk
2 teaspoons vegetable oil
powdered sugar for garnish

Directions
Heat oil in a deep fryer or dutch oven to 375 degrees. Prepare a tray with paper towels for drainage. In a medium mixing bowl, whisk the milk, egg, and two teaspoons of oil together. Slowly add the pancake mix until no lumps appear. Once oil reaches temperature, coat 4-5 Oreos at a time in the batter, then drop into the hot oil. (Cook in small batches to prevent overcrowding and burning.) Cook for 20-30 seconds per side, or until golden brown. Remove and drain on paper towels. Serve warm with sprinkled powdered sugar.

Recipe: Peanut Butter Chocolate Chip Cookies

Mrs. Fields Secrets Peanut Butter Chocolate Chip Cookies

Tomorrow is National Peanut Butter Cookie Day and we’ve got you covered with a delicious recipe that will give you a proper peanut butter fix with the added benefit of chocolate chips. We suggest making a batch and sharing it with friends. After all, you wouldn’t want them celebrating National Peanut Butter Cookie Day empty handed, would you?

Peanut Butter Chocolate Chip Cookies

1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup peanut butter (chunky or smooth)
3/4 cup sugar + more for rolling
1/2 cup firmly packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 cup mini chocolate chips

Directions
Preheat oven to 350 degrees. Combine flour, baking soda, baking powder and salt in a bowl and set aside. In a mixing bowl, cream the butter and peanut butter together, then add both the sugars and mix until creamy. Reduce the speed to low and add the egg, milk and vanilla and mix until combined. Slowly add in the dry ingredients, followed by the chocolate chips.  Roll dough into 2-teaspoon balls, then roll in the extra sugar before placing on a prepared cookie sheet. Bake for 12-14 minutes, or until edges are slightly browning. Remove to a cooling rack.

Recipe: Melon and Mint Salad

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Today’s recipe is a refreshing summer salad that you’ll want to put on repeat the whole season through. It’s got bright crisp flavors of fresh, sweet melon, mint, tart lime, sweet honey and crunchy toasted almonds. It’s grown up enough to serve at any summer soiree and still accessible enough to please the little ones too. Trust us, this one is a keeper.

Melon and Mint Salad
from Susan Vaughn

1/2 large seedless watermelon, diced
1 cantaloupe, diced
1 lime
1-2 tablespoons honey
1 handful fresh mint roughly chopped
1/2 cup toasted almonds

Directions
In a large serving bowl, toss the diced watermelon and cantaloupe together. Cut the lime in half and squeeze one half over the melon, then cut the other half into wedges for garnish. Drizzle the honey over the salad and give another toss. Sprinkle the fresh mint and almonds on top before serving, and garnish with fresh lime wedges.

Recipe: Breadstick Cones

Mrs. Fields Secrets Breadstick Cones
This recipe is a must try for your next summer party or picnic. These breadstick cones are a beautiful, tasty and portable way to serve your favorite salads. Sprinkle them with poppy or sesame seeds, or leave them plain, then fill them with My Favorite Chicken Salad, egg salad, tuna salad, green salad or one of your favorites. You’ve got an on-the-go meal right at your fingertips.

Breadstick Cones

2 1/2 teaspoons active dry yeast
3 tablespoons brown sugar
1 cup warm water
1 teaspoon salt
1/4 cup vegetable oil
3 cups bread flour
8 sugar cones
aluminum foil
nonstick spray
1 egg white
1 tablespoon water
poppy seeds (optional)
sesame seeds (optional)

Directions
Begin by wrapping a piece of foil around each sugar cone and set aside. In a large mixing bowl, stir yeast and brown sugar, then pour warm water on top and allow to sit for about five minutes until foamy on top. With a dough hook, mix in salt, oil, and flour and knead until dough is smooth and elastic, about 3 minutes. Allow dough to rest for 10-15 minutes. On a floured surface, roll dough out into a large rectangle and allow to rest another 10 minutes. Whisk egg white with 1 tablespoon of water to make an egg wash. Using a pizza cutter, slice dough into 8 long strips. Spray each cone with nonstick spray, then wrap each strip of dough around the sugar cone, bottom to top, making sure to seal the bottom. Place each wrapped cone on a prepared baking sheet, roughly 4 or 5 to a sheet. Brush each cone with the egg wash, then sprinkle with seeds and allow to rise for 10 more minutes. Preheat oven to 375 degrees and bake 10-15 minutes, or until rich golden brown. Allow to cool for 1-2 minutes before removing foil cone. Cool bread completely, then serve with your favorite salad.

Recipe: Banana Spring Rolls

Mrs. Fields Secrets Banana Spring Rolls
We’ve got the perfect dessert for your next Asian-themed meal. These Banana Spring Rolls are easy to put together ahead of time, keep them in the fridge, and fry them up when you’re ready to wow your crowd. They’re crispy, sweet, and dangerously addictive. We dare you to try just one!

Banana Spring Rolls

48 wonton wrappers
4 large bananas
1 cup Nutella spread
water
peanut or canola oil
caramel sauce (for topping)
chocolate sauce (for topping)

Directions
In a large pot, heat 3-4 inches of oil to 375 degrees. Cut bananas into four even pieces. Overlap two wonton wrappers by an inch or so and dab a bit of water to seal them together. Spread a thin layer of Nutella down the middle and top with a piece of banana. Dab water all along the edges of the wonton wrappers and then roll the banana inside and seal. (Depending on the size of the banana, you may need a third wonton wrapper.) Repeat with remaining wrappers and bananas. Once the oil is hot, drop 2-3 rolls in the hot oil at a time, turning after about 30 seconds, or when golden brown and bubbly. Remove with tongs and drain on paper towels. Serve warm with drizzles of caramel and chocolate sauces.

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