Tiny Scones with Bleu Cheese Cream Frosting
Scone Ingredients:
2 cups flour
1/4 cup sugar
1 T baking powder
1 tsp salt
5 T cold butter, cut in pieces
1 cup heavy cream
Mix together flour, sugar, baking powder and salt. Mix in butter with fingers until well integrated; mixture should be like coarse sand. Add cream, and lightly mix with your fingers until the mixture holds together. Put on floured board, push out to a thickness of about 3/4 inch, and cut into small circles. Bake at 375 for about 15 minutes, or until golden brown.
Frosting:
2/3 cup blue cheese
1 cup heavy cream
Crumble blue cheese into small pieces. In a bowl, beat blue cheese and heavy cream with an electric mixer until well-mixed and fluffy. Top scones with a dollop of jam and a dollop of frosting.
Cornbread Cupcakes with Goat Cheese Frosting and Bacon
Cupcake Ingredients:
1/2 cup coarse cornmeal
1 cup buttermilk
4 slices bacon
1 cup flour
1 T baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup brown sugar
2 eggs
1 T melted butter
The night before, soak cornmeal in buttermilk in a covered bowl at room temperature. Bake bacon on foil-covered pan at 350 until crisp and brown. Meanwhile, mix together flour, baking powder, soda, salt, and sugar in a bowl. In a separate bowl, beat eggs and add melted butter. Add egg mixture to buttermilk. Pour wet mixture into dry ingredients and mix with a spoon until combined. Drop by spoonful onto greased small muffin pan. Bake at 350 for 17 minutes or until lightly brown.
Frosting:
4 oz. goat cheese
4 oz. cream cheese
1/4 cup milk or cream
Crumbled bacon
Parsley
Beat goat cheese, cream cheese and milk until smooth. Spread or pipe on top of cooled cupcakes. Top with crumbled bacon and minced parsley.
Recipe & photo credits: Ming Makes Cupcakes
