bread

Homemade Pita Chips

Did you know making your own pita chips is so easy? It tastes amazing and your kids will surely love it. It is so easy to customize as well. Just add any herbs and flavoring that you like and voila, you have made your own snack.

Don’t laugh when I say the first time I have tried pita chips is when my daughter asked to buy one from Pita Pit last year (2019). It is good and all, but I reckon, it was pricey for a few chips in a bag. She so love it and always begs for one. It is hard to say no sometimes, then until one day I decided to make my own. My first try was a success and I never turned back. I make it at home once a week, and my daughter is happy. End of story, but of course I want to share it with you. That is why I am here, writing down the ingredients you need and the instructions for you to follow. Believe me, it is so simple, quick and very easy.

How to Make Homemade Pita Chips?

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Brush the parchment paper with oil. Set aside. Cut the pitas into 8 wedges using a kitchen knife or pizza cutter. Put the pitas in a large bowl. Drizzle with olive oil. Add salt and thyme. Toss the pitas until they are fully coated with oil. Lay them flat on the baking sheet, making sure that they are not on top of each other for even cooking. Bake for 4-5 minutes, depending on how thick the pitas. Take the baking sheet out and flip the chips over carefully, then return to the oven to bake for another 4-5 minutes, or until edges turn brown. Remove from the oven and leave it to cool completely. Serve with your favorite dips or eat as is.

You may also like my other snack recipes:

1 Homemade Graham Crackers

2 Chocolate Butternut ala Dunkin’ Donuts

3 Chewy Choco Butternut Crinkles

4 Colorful Mini Puto

5 Brazo de Mercedes Cups


Homemade Pita Chips Recipe

INGREDIENTS:

4 medium pitas, cut into triangles

2-3 tablespoons olive oil

3/4 teaspoon kosher salt or sea salt

1 teaspoon thyme (optional)

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Brush the parchment paper with oil. Set aside.
  2. Cut the pitas into 8 wedges using a kitchen knife or pizza cutter.
  3. Put the pitas in a large bowl. Drizzle with olive oil. Add salt and thyme. Toss the pitas until they are fully coated with oil.
  4. Lay them flat on the baking sheet, making sure that they are not on top of each other for even cooking. Bake for 4-5 minutes, depending on how thick the pitas. Take the baking sheet out and flip the chips over carefully, then return to the oven to bake for another 4-5 minutes, or until edges turn brown.
  5. Remove from the oven and leave it to cool completely.
  6. Serve with your favorite dips or eat as is.

Serve and enjoy these Homemade Pita Chips with family and friends!

NOTES:

  • For this recipe, you can a thicker pita but make sure to adjust the temperature of the oven and the baking time. For thick pitas, your oven should be 425 degrees F (225 degrees C) and bake for 5-8 minutes on each side, or until the edges turn brown.
  • You can customize your chips by adding other herbs, pastes and flavoring. I like mine with thyme or Italian herbs. Cheese powder, BBQ or garlic would be good to try to.
  • Serve homemade pita chips with your favorite dips, sour and chive, garlic and onion, guacamole, or hummus.
  • The key to crispy pita chips is a hot oven with the right temperature and enough fat. Make sure to coat those pita wedges with olive oil.
  • Transfer cooled pita chips to an airtight container and store for 1 to 2 days.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Homemade Pita Chips recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Spanish Bread

Spanish Bread is in every bakery in the Philippines. Perfect to eat at any time of the day. They are soft bread rolls that are filled with sweet goodness. The filling is composed of butter and sugar and all that sweet stuff. They are drenched in bread crumbs for the finished texture.

It is ironic that it is called Spanish Bread, yet it is very common and popular in the Philippines. Should it be called Filipino Bread instead? Why is it called Spanish Bread in the first place? There is a reason behind this. Back in the old days, Spaniards have introduced this type of bread to Filipinos. From then on, we adopted this bread and love it as our own. They are basically fat rolls of bread dusted with breadcrumbs all over. The texture of the breadcrumbs give it a good, tiny crunchy texture and makes them a delight to bite. The sweet filling is a very good contrast to the soft bread around it. Spanish Bread is usually eaten any time of the day and most enjoyed with a cup of coffee, soft drinks or sago’t gulaman.

How to Make Spanish Bread?

In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl. Cover with cling wrap and let it rise for 1 hour. Then make the filling by mixing all the ingredients in a separate large bowl. Add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling. Roll and pinch the seams to seal. Tuck the sides in. Roll it again. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

You may also like my other bread recipes:

1 Spanish Bread (other recipe)

2 Pan de Coco (Coconut Buns)

3 Bread Pudding

4 Pandesal (Filipino Bread Roll)

5 Pandesal without Bread Maker


Spanish Bread Recipe

INGREDIENTS:

1 tablespoon (10g) sugar

2 teaspoons (6g) active dry yeast

1 cup (200ml) warm milk

1 large egg

1/3 cup (75g) unsalted butter, melted

3 1/4cup (407g) all purpose flour

1 teaspoon (5g) salt

3 tablespoons sugar

FOR FILLING:

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) brown sugar

1/3 cup condensed milk

3/4 cup (90g) bread crumbs

1/4 cup (33g) all purpose flour

1/3 cup cream (80g) you can use all purpose cream, heavy cream or whipping cream

FOR COATING:

1/2 cup bread crumbs

INSTRUCTIONS:

  1. In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes.
  2. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well.
  3. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar.
  4. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula.
  5. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl.
  6. Cover with cling wrap and let it rise for 1 hour.
  7. MAKE FILLING: In a separate large bowl, add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream.
  8. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces.
  9. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling.
  10. Roll and pinch the seams to seal. Tuck the sides in. Roll it again.
  11. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes.
  12. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

Serve and enjoy these Spanish Bread with family and friends!

NOTES:

  • Use melted butter in making the dough, but use softened butter in making the filling.
  • You may use a stand mixer or simply knead the dough with your hands, about 5-10 minutes.
  • The dough is a bit sticky after kneading. It is okay. Just make a big ball and let it rise for an hour in a greased bowl. Don’t forget to cover it.
  • You may use a kitchen scale when dividing the pieces especially if you are going to sell, but if only eaten at home, you can just eye it and make balls in each piece.
  • Flatten the dough in a slightly oval shape, fill it and roll. Don’t forget to pinch the seams and tuck them in.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Spanish Bread recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Basic Scones

Basic Scones are perfect for morning or afternoon tea. You can serve these scones warm with melted butter and jam. Classic and delicious, a good partner of coffee or tea.

These Basic Scones are super buttery with a hint of sweet tanginess. It’s flaky but light and tender. You can add almost anything in these basic scones, there are so many variations you could create. Ideas are endless!

How to Make Basic Scones?

It’s simple to make these Basic Scones. In a large bowl, add flour, baking powder and salt. Rub cold butter into flour using just your fingertips, until it resembles breadcrumbs. You can also use pastry cutter to make the process easier. Add milk all at once, mix it quickly with a wooden spoon to form a soft dough. If the dough is too dry, add milk. Turn the dough out onto a slightly floured surface or kitchen counter. Knead the dough lightly. Turn and press with the heel of your hand 3 – 4 times. Pat and roll out to a 2cm thick round. Using 4-5 cm round cookie cutter, cut the dough. Re-roll offcuts and repeat this step until the dough is finish. Brush the top with milk and bake in a preheated oven for 12-15 minutes until well risen and golden on top.

You may also like my other scones recipe:

  1. Easy Cheese Scones

2. Cheese Scones

3. Blueberry Lemon Scones

4. Apple Caramel Scones

5. Caramilk Scones


Basic Scones Recipe

INGREDIENTS:

3 cups self-raising flour (or 3 cups plain flour and 6 tsp baking powder)

½ tsp table salt

60g cold butter, cubed

1 ¼ cups milk

INSTRUCTIONS:

  1. Preheat oven to 446 degrees F (230 degrees C).
  2. Lightly grease and flour a baking tray or line with baking paper.
  3. In a large bowl, add self-raising flour (or flour and baking powder), and salt.
  4. Rub the butter into the flour using just your fingertips, until it resembles breadcrumbs. You can also use a pastry cutter.
  5. Add milk all at once, mix it quickly with a wooden spoon to form a soft dough. Add more milk if necessary (if the dough is too dry).
  6. Turn dough out onto a floured surface and knead lightly by turning and pressing with the heel of hand 3 or 4 times.
  7. Pat or gently roll out to a 2cm-thick round. Cut the dough into 4-5 cm rounds with a floured cookie cutter. Re-rolling offcuts and repeat the step until the dough is finish.
  8. Place on a baking tray, brush tops extra milk.
  9. Bake for 12-15 minutes in a preheated oven, until golden and well-risen.

Serve and enjoy these Basic Scones with family and friends!

NOTES:

  • For better rise, use cold butter or even frozen butter.
  • Do not over mix. Just mix the dough until it comes together.
  • Before baking, chill the shaped scones for about 10 minutes. It relaxes the gluten which makes the scones tender. It also cools down the butter again for a flaky texture.
  • Separate the scones on a baking tray or you could try baking them like cinnamon rolls where they touch each other. It would make nice, soft sides.
  • You can add fruits or other sweet ingredients, but take the texture into consideration. Adding juicy fruits would make the dough sticky, add more flour until the texture is okay. If you added ingredients that would make the dough too dry, then you can add more milk. Adjust the texture as necessary.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Basic Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Caramilk Scones

These Caramilk Scones are soft in the inside with crisp crumbly edges. It is buttery and moist. I used Cadbury’s Caramilk for these scones which gives the scones a sweet crunch every bite. For the drizzle, I used my Homemade Salted Caramel Sauce. It’s perfect for a weekend treat to bring to a family gathering or to friends’ get together.

As most of you already know, my family is obsessed with scones. I tried making these English biscuits in my kitchen a few years back and from then on, I’ve been making them at least twice a month. I’ve been trying different ingredients with it and today I’ve decided to add Cadbury’s Caramilk to my Basic Scones recipe. Who doesn’t like Caramilk? I’m so glad that this is actually available in New Zealand all year round now. I could bake so many things with it. A lot of you has been asking me to share this recipe when you saw my post on Instagram and Facebook, so here it is. I worked so hard on this because I love you all. So without any further ado.

How to Make Caramilk Scones?

In a large bowl, whisk flour, baking powder, cinnamon and salt. Mix in the grated frozen butter into the flour mixture until it resembles bread crumbs. You can use a pastry cutter, 2 forks or rub with your fingers. Why do I grate the butter? I grate cold butter as I find it easier to make a crumb-like mixture. Place the bowl in the fridge while mixing the wet ingredients together. In another bowl, whisk together 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the flour mixture, add chopped Cadbury’s Caramilk then mix together until everything has come together. The dough will appear wet and moist. Pour the dough onto a lightly floured work surface, work the dough into a ball and press into an 8-inch round disc. With a sharp knife or dough scraper, cut the dough into 8 wedges. Brush each scone with remaining heavy cream and sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes. At this point, you can start preheating the oven to 400 degrees F (200 degrees C). Bake the scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove the scones from the oven and cool on a wire rack for a few minutes before drizzling with caramel.

You may also like my other scones recipes:

  1. Cheese Scones

2. Blueberry Lemon Scones

3. Classic Cheese Scones

4. Apple Caramel Scones

5. Basic Scones


Caramilk Scones Recipe

INGREDIENTS:

2 cups (240 grams) all-purpose flour, plus more for work surface

2 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (115 grams) unsalted butter, frozen

1/2 cup (120 ml) heavy cream (plus 2 Tablespoon for brushing)

1 large egg

1/2 cup (100 grams) packed light or dark brown sugar

1 teaspoon vanilla extract

1 heaping cup (125 grams) peeled and chopped Cadbury’s Caramilk

OPTIONAL FOR TOPPING: coarse sugar

1/2 cup (120ml) store-bought or homemade salted caramel

INSTRUCTIONS:

  1. In a large bowl, mix together flour, baking powder, cinnamon and salt. Grate the frozen butter using a box grater. Add the grated butter into the flour mixture and combine together using a pastry cutter, two forks or your fingers. Mix it until it resembles bread crumbs. Refrigerate it while you mix the wet ingredients together.
  2. In another bowl, whisk 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the wet mixture into the flour mixture. At this stage, you can add the chopped Cadbury’s Caramillk, and mix together until the dough appears to be moistened.
  3. In a lightly floured work surface, pour out the dough and make it into a ball. This will be sticky and wet, but that’s okay. If it is too sticky though, you can add a little more flour. If it becomes too dry, you can add 1-2 more Tablespoons heavy cream. Press the ball into an 8-inch round disc. Using a sharp knife or a pastry scraper, cut the dough into 8 wedges.
  4. Brush each scone with remaining heavy cream and sprinkle with coarse sugar for extra crunch.
  5. Place them on a plate or baking tray and refrigerate the scones for at least 15 minutes.
  6. While the dough is chilling, preheat the oven to 400 degrees F (200 degrees C).
  7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Take them out from the oven and cool for a few minutes before drizzling with Homemade Salted Caramel Sauce.

Serve and enjoy these Caramilk Scones with family and friends!

NOTES:

  • I grate frozen butter using box grater as I find it easier to work with.
  • You can use a pastry cutter, two forks or your fingers in combining the flour until it becomes together like bread crumbs.
  • The dough is sticky but not too sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
  • You can brush scones with heavy cream and sprinkle with coarse sugar before or after refrigerating them.
  • Keep scones at room temperature for 2 days or refrigerate them for 5 days.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Caramilk Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Easy Basic Pancake | Martha Stewart

Weekends are not complete without homemade pancakes for breakfast using Easy Basic Pancakes by Martha Stewart. This recipe is so easy, it is ready in 30 minutes. You will never buy store-bought pancake boxes anymore once you’ve made this pancake batter from scratch.

Easy Basic Pancakes by Martha Stewart has been my go-to recipe for a decade now. This is a no-fail pancake recipe. It is fluffy, soft and it is so easy to make, you will never buy pancake mixes anymore.

How to Make Easy Basic Pancake?

In a large bowl, combine all the dry ingredients. Make a well in the middle and add all the wet ingredients. Beat it a whisk or you can use a hand mixer, but do not over mix the batter. A few lumps are fine. Heat a nonstick pan or a cast-iron skillet, add a little bit of oil then wipe the pan using a paper towel. If you want to make small pancakes, you can use 2 to 3 tablespoons of batter each time. If you want to make big pancakes, use a ladle. You know pancakes are cook when the surface of the batter has bubbles and some have popped already. Flip the pancakes carefully. It will take 1 to 2 minutes to cook on each side. Place them on a plate and continue cooking all the batter. To keep the cooked pancakes warm, preheat the oven to 200 degrees C (400 degrees F). Place the pancakes in a preheated baking tray or a heatproof platter.

You may also like my other pancake recipes:

Keto Pancakes

Chocolate Pancakes

Mini Pancakes


Easy Basic Pancakes Recipe

INGREDIENTS:

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons unsalted butter, melted or vegetable oil

1 large egg

1 tablespoon vegetable oil

Assorted toppings such as butter, maple syrup, icing sugar, honey, jams, preserves, whipped cream or chocolate syrup.

INSTRUCTIONS:

  1. In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the middle. Add milk, melted butter or oil, and egg. Whisk until just moistened (do not over mix, a few small lumps are fine).
  2. Heat a nonstick pan or cast-iron skillet over medium. Add a little bit of oil, wipe it with a sheet of paper towel.
  3. For each pancake, spoon 3-4 tablespoons of batter or 1 ladle onto the skillet, using the back to spread batter into a round.
  4. Cook until you see some bubbles in the middle of the pancake and a few have burst, about 1 to 2 minutes. Using a thin spatula, flip the pancake carefully, and cook until browned on the underside, about 1 to 2 minutes more.
  5. Transfer to a platter. Continue with more oil and remaining batter.

Serve and enjoy these Easy Basic Pancakes with family and friends!

NOTES:

  • Do not over mix the batter, whisk until just moistened. A few small lumps are fine.
  • For small pancakes, use 2 to 3 tablespoons of batter each time. You can make 12 to 15 pancakes. For bigger pancakes, use 1 ladle. You can make 6 to 8 pancakes.
  • You can use a nonstick pan or cast-iron skillet for cooking this recipe.
  • To keep the cooked pancakes warm, preheat oven to 200 degrees C (or 400 degrees F) and have a baking tray or heatproof platter ready.
  • Serve pancakes with your desired toppings. Mine is simply butter and maple.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Easy Basic Pancake recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
bread

Apple Caramel Scones

These Apple Caramel Scones are soft in the inside with crisp crumbly edges. It is buttery and moist. The Homemade Salted Caramel Sauce gives it a good sweetness into it that makes you want to have one bite to the next.

My family is obsessed with scones. Their ultimate favourite is the cheese scones that I always make. But today, we are making Apple Caramel Scones because why not? If you have too many apples in your fruit bowl or maybe in your backyard, might as well make them into these yummy sweet scones that everyone loves. It tastes like apple pies.

How to Make Apple Caramel Scones?

In a large bowl, whisk flour, baking powder, cinnamon and salt. Mix in the grated frozen cold butter into the flour mixture using a pastry cutter, 2 forks or fingers until it resembles bread crumbs. I grate cold butter as I find it easier to make a crumb-like mixture. Place the bowl in the fridge while mixing the wet ingredients together. In another bowl, whisk together 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the flour mixture, add chopped apples then mix together until everything has come together. The dough will appear wet and moist. Pour the dough onto a lightly floured work surface, work the dough into a ball and press into an 8-inch round disc. With a sharp knife or dough scraper, cut the dough into 8 wedges. Brush each scone with remaining heavy cream and sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes. At this point, you can start preheating the oven to 400 degrees F (200 degrees C). Bake the scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove the scones from the oven and cool on a wire rack for a few minutes before topping with caramel.

You may also like my other scones recipes:

Cheese Scones

Blueberry Lemon Scones

Classic Cheese Scones


Apple Caramel Scones

INGREDIENTS:

2 cups (240 grams) all-purpose flour, plus more for work surface

2 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (115 grams) unsalted butter, frozen

1/2 cup (120 ml) heavy cream (plus 2 Tablespoon for brushing)

1 large egg

1/2 cup (100 grams) packed light or dark brown sugar

1 teaspoon vanilla extract

1 heaping cup (125 grams) peeled and chopped apples

OPTIONAL FOR TOPPING: coarse sugar

1/2 cup (120ml) store-bought or homemade salted caramel

INSTRUCTIONS:

  1. In a large bowl, mix together flour, baking powder, cinnamon and salt. Grate the frozen butter using a box grater. Add the grated butter into the flour mixture and combine together using a pastry cutter, two forks or your fingers. Mix it until it resembles bread crumbs. Refrigerate it while you mix the wet ingredients together.
  2. In another bowl, whisk 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the wet mixture into the flour mixture. At this stage, you can add the chopped apples, and mix together until the dough appears to be moistened.
  3. In a lightly floured work surface, pour out the dough and make it into a ball. This will be sticky and wet, but that’s okay. If it is too sticky though, you can add a little more flour. If it becomes too dry, you can add 1-2 more Tablespoons heavy cream. Press the ball into an 8-inch round disc. Using a sharp knife or a pastry scraper, cut the dough into 8 wedges.
  4. Brush each scone with remaining heavy cream and sprinkle with coarse sugar for extra crunch.
  5. Place them on a plate or baking tray and refrigerate the scones for at least 15 minutes.
  6. While the dough is chilling, preheat the oven to 400 degrees F (200 degrees C).
  7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Take them out from the oven and cool for a few minutes before drizzling with Homemade Salted Caramel Sauce.

Serve and enjoy these Apple Caramel Scones with family and friends!

NOTES:

  • I grate frozen butter using box grater as I find it easier to work with.
  • You can use a pastry cutter, two forks or your fingers in combining the flour until it becomes together like bread crumbs.
  • The dough is sticky but not too sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
  • You can brush scones with heavy cream and sprinkle with coarse sugar before or after refrigerating them.
  • Keep scones at room temperature for 2 days or refrigerate them for 5 days.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Apple Caramel Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
bread

Homemade Graham Crackers

Homemade Graham Crackers are perfect for kids’ lunchboxes, snacking, dipping and making S’mores or the Filipino’s favourite dessert – mango float.

This is one of Filipino’s favourite crackers when it comes to snacking, but it is also popular among Americans for making chocolately gooey S’mores. Mango Float has been invented in the Philippines (or was it?), and has become one of the most favourite desserts since then. I thought of making these Graham Crackers as it is not always available in the Asian stores’ shelves. So far, kids gave me good feedback when they tasted it but suggested to put more flavours in it – like more honey or put sugar on top (Take note that we are Filipinos and our tastebuds go for the sweeter side). These graham crackers resemble ginger biscuits, but not really because it doesn’t contain ginger at all – I’m assuming it’s the nutmeg.

How to Make Homemade Graham Crackers?

I used a stand mixer for this recipe, but you can also use a hand mixer. Basically, all you have to do is cream the butter, sugar and honey together at medium-high speed until light and fluffy. (approximately 2 minutes). In a medium bowl, whisk plain and wholemeal flour, baking soda, cinnamon and salt. Add the flour mixture to the butter-sugar mixture, mix on low speed until the mixture resembles like coarse sand. At this point, I changed my paddle attachment to a dough hook. Now it is time to add as much water as needed (starting with 1 Tablespoon) until the dough comes together and forms a ball. In my case, I added 5 Tablespoons of water. Transfer the dough on a work surface, split in half and make 2 round discs. Wrap in plastic wrap and refrigerate for 30 minutes. Take out the chilled dough from the fridge, lightly flour work surface and roll the dough out until about 5mm thin. I used square cookie cutters for this recipe, but you can also use a sharp knife or pizza cutter. Cut the dough into pieces (10cm x 7cm) or in my case with a cookie cutter. Carefully transfer the cut dough pieces into the prepared baking trays (lined with baking paper), making sure to leave a few centimetres between the crackers. If you like how my graham crackers look, I score a line down in the middle of each square cracker, then I used a fork to prick holes down each side. While cutting the dough, preheat the oven to 180 degrees or 350 degrees F. Bake for 10-12 minutes until they are lightly browned. Remove from the oven and allow to cool on the baking for 10 minutes before transferring to a wire rack to finish cooling. The crackers will crisp up as they cool, I promise!

You may also like my other cookie recipes:

Ube Crinkles

The Best Chocolate Chip Cookie Recipe Ever

Rose Butter Cookies


Homemade Graham Crackers Recipe

INGREDIENTS:

1 1/2 cups (210 grams) plain flour (all purpose flour)

1 cup (140 grams) wholemeal (whole wheat) flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

150 grams butter (softened)

1/2 cup brown sugar

1/4 cup honey

1-2 Tablespoons water (or more if needed)

INSTRUCTIONS:

  1. Prepare 2 baking trays by lining them with baking paper or silicone baking liners. Set aside.
  2. In a stand mixer using a paddle attachment (or a hand mixer), cream the butter, sugar and honey at medium-high speed about 2 minutes or until light and fluffy.
  3. In a large bowl, whisk together plain flour and wholemeal flour, baking soda, cinnamon and salt. Set aside.
  4. Add the flour mixture into the butter-sugar mixture and mix on low speed until the mixture starts to look like coarse sand. At this point, change paddle attachment to a dough hook. Now add water as much as you need but only 1 Tablespoon at a time, just until the dough comes together and forms a ball.
  5. Remove the dough from the bowl, split in half and make 2 flat round disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  6. When the dough is chilled, lightly flour work surface and roll the dough out into 5mm thin.
  7. Using a sharp knife, pizza cutter or cookie dough, cut the dough into pieces. If cutting by a sharp knife or pizza cutter, you can measure your dough to a 10cm x 7cm. The cookie cutter that I used measures 6cm x 6cm. Transfer the squared dough pieces into the prepared baking trays using a spatula. Position them with a few centimetres, so they won’t stick to each other.
  8. While cutting the dough, preheat the oven to 180 degrees C or 350 degrees F.
  9. Score a line down the middle of each dough pieces and use a fork to prick holes down each side.
  10. Bake for 10-12 minutes until they are lightly browned.
  11. Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack to finish cooling. The crackers will crisp up as they cool. I promise.

Serve and enjoy these Homemade Graham Crackers with family and friends!

NOTES:

  • Wholemeal flour and Whole-wheat flour are the same things. You could use either or.
  • Add as much water as needed into the mixture, 1 Tablespoon at a time until the dough comes together and forms a ball. In my case, I added 5 Tablespoons.
  • Flatten and roll the dough out until it is about 5mm thin. It will puff up while baking so makes sure it is 5mm thin. It is also crispier when it’s thin.
  • Use a cookie cutter, a sharp knife or pizza cutter in cutting the dough. Cut the dough into 10cm x 7 cm or use a 6cm x 6cm cookie cutter.
  • Store in an airtight container at room temperature until 10 days.

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If you tried and loved this recipe, please like and leave a comment below! Thank you!

bread

Banana Crumb Muffins

This is a simple-to-make Banana Crumb Muffins recipe that is delicious and irresistible. An old recipe, tried and true and really goodie.

These Banana Crumb Muffins are light and delicious with an irresistible crunchy crumb topping. This recipe makes 10-12 muffins using overripe bananas that takes only 30 minutes to whip up.

How to make Banana Crumb Muffins?

There are 2 main steps in making these irresistible Banana Crumb Muffins. First, make the banana muffins by mixing the flour, baking soda, baking powder and salt in a large bowl. In a separate bowl, beat together bananas, sugar, egg and melted butter. Mix the flour mixture and the banana mixture together until incorporated or just until moistened, then spoon the mixture into muffin cups. Second step, which is also the last one, make the crumb topping. Simply add and mix all the crumb topping ingredients together until it resembles coarse polenta. Sprinkle the crumbs on top of the muffins and start baking in a preheated oven (190 degrees C or 374 degrees F) for 18-20 minutes or until toothpick test comes out clean.

You may also like my other banana recipes: Soft and Moist Banana Cupcakes, Easy Soft and Moist Banana Bread and Best Banana Cupcakes with Honey Cinnamon Frosting.

Banana Crumb Muffins

INGREDIENTS:

FOR BANANA MUFFINS:

1 1/2 cups plain flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas. mashed

3/4 cup white sugar

1 egg, lightly beaten

90 grams butter, melted

FOR CRUMB TOPPING:

1/3 cup packed brown sugar

2 tablespoons plain flour

1/8 teaspoon ground cinnamon

20 grams butter

INSTRUCTIONS:

  1. Preheat oven to 190 degrees C or 374 degrees F. Lightly grease a muffin tray or insert 12 paper liners.
  2. MAKE BANANA MUFFINS: In a large bowl, mix the dry ingredients together; flour, baking soda, baking powder and salt.
  3. Beat together bananas, sugar, egg and melted butter in a separate bowl. Then transfer into the flour mixture and mix just until moistened and incorporated. Spoon batter into prepared muffin cups.
  4. MAKE CRUMB TOPPING: Mix together brown sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse polenta. Sprinkle crumbs over muffins.
  5. Bake muffins in a preheated oven for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

Serve and enjoy these Banana Crumb Muffins with family and friends!

NOTES:

  • Use overripe bananas to ensure that muffins are soft and moist.
  • If your banana bread is browning too much or too quickly, lightly tent the top with foil while baking.
  • You can substitute white sugar to brown sugar.
  • Do not open the oven during baking unless you have to.
  • Use a toothpick to test done-ness (it’ll come out clean with a poke)

Did you make these Banana Crumb Muffins? Please leave us a comment below.

bread

Cheese Scones

My kitchen smells like your typical bakery in the neighbourhood, those Cheese Scones are so good! American Scones (sounds like “cone”) or British Scones (pronounce as “skon”) whichever how you say it… they are both yummy, and that’s what’s important.

Today, I was busy in the kitchen making this and that. My kids were like ” Wow! You’re so bored Mum!” I probably was. By the way, these Cheese Scones are very popular British biscuit. I hope you could taste them. It is nice to be eaten with butter and jam or cheese.


Cheese Scones Recipe

INGREDIENTS:

2 cups of flour

1/2 teaspoon salt

3 teaspoons baking powder

50 grams (1/4 cup) butter, cut into tiny cubes

1 cup (100 grams) grated cheddar cheese

1 cup milk

How to Make Cheese Scones?

INSTRUCTIONS:

  1. Preheat the oven to 220 degrees C (425 degrees F).
  2. Using the sieve, sift the flour and salt into a mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs.
  3. Next, add in the baking powder and half of the cheese (the other half will be used to sprinkle later).
  4. Make a well in the centre of the dry ingredients, add milk then mix it quickly with a knife (or with your hands if you don’t mind) to form a soft dough.
  5. Lightly floured board, table or kitchen counter, tip the dough and pat or roll into a rectangle. Cut into your desired shapes (I used a round cookie cutter for this recipe) and sprinkle them with the remaining cheese.
  6. Place on a baking tray and cook for 12-15 minutes until the colour turns rich gold.

Serve and enjoy these Cheese Scones with family and friends!

Did you make these Cheese Scones? Please leave us a comment below.


bread

Banana Oat Bread

This Banana Oat Bread recipe calls for two things that should probably sitting in your kitchen and does not require you to go out of your house and queue for 1 hour and so at the grocery. It’s fluffy, moist and super filling, it’s so good you’ll thank me later.

We are entering our second week of lockdown, and as much as possible we try to shop for 7-14 days to decrease our chance to get coronavirus. The more we are exposed to people, the higher the risk to get infected. So, I just used ingredients that are in my pantry. Luckily, I have very ripe bananas on the kitchen counter and some rolled oats in my pantry. Let’s start baking!

Banana Oat Bread Recipe

INGREDIENTS:

1 1/2 cups rolled oats plus 1 tablespoon for sprinkling on top)

1 cup whole wheat flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups mashed very ripe bananas (about 4 medium bananas)

2/3 cup honey or maple syrup

4 tablespoons unsalted butter, melted

1/4 cup milk

3 tablespoons nonfat plain Greek yogurt

2 large eggs

1 teaspoon vanilla extract  

How to Make Banana Oat Bread?

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F or 180 degrees C.

2. In a baking sheet, spread 1 ½ cups oats in a single layer. Place in the oven and toast for 8-10 minutes, until very light golden in colour. Stirring once halfway through. Set aside to cool.

3. Line a 9×5 inch loaf pan with baking paper so that the two sides overhang like handles. Lightly mist with nonstick spray.

4. Whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Stir in the toasted oats.

5. In a different bowl, mash the bananas and make sure to have 1 ½ cups. Whisk in the honey, melted butter, milk and Greek yogurt. Whisk in the eggs, one at a time, then add the vanilla extract.

6. Add the dry ingredients to the banana mixture. Stir very slowly and gently using a rubber spatula until it’s incorporated.

7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1 tablespoon toasted oats on top of the batter for decoration.

8. Bake the banana oats bread for 30 minutes, then loosely cover the loaf pan with foil. Make sure that the foil shields both ends of the pan. Continue baking for another 35 – 45 minutes (65 to 75 minutes total), or until toothpick test comes clean.

9. Place the pan on a wire rack to cool for 1 hour. Lift the bread by holding the baking paper handles and set it out on the rack to finish cooling completely.

Serve and enjoy Banana Oat Bread to your family and friends!

Did you make this Banana Oat Bread? Please leave us a comment below.