White Chocolate and Pecan Scones with Hamilton Beach's Professional 14 Cup Dicing Food Processor

This weekend I busted out the ULTIMATE tool: the Hamilton Beach® Professional 14 Cup Dicing Food Processor and got baking with a good friend of mine :). If you've been looking for the perfect gift idea for Mother's Day.... look no further! This machine does it all: it dices, slices, shreds, kneads, chops, mixes and purees. Seems too good to be true... right? Well I put it to the test with homemade scones - and spoiler alert: they were DELICIOUS, so easy to make because of Hamilton Beach's food processor, and took under 30 mins from start to finish!

Hamilton Beach's Professional 14 cup dicing food processor

My fave feature of Hamilton Beach's Professional 14 Cup Dicing Food Processor is that it's really quiet... much quieter than the others out there. It also comes with a super practical storage box to keep all the accessories organized which means no searching through my mess of a kitchen drawer to find them! But the best... the blades, bowl and lid are all dishwasher safe #mom win. It would made a great gift for Mother's Day... or for yourself :).  This recipe, from start to finish, took 30 mins thanks to this food processor that can do it all! 

What you'll need to make the most delicious White Chocolate and Pecan Scone Recipe (taken and slightly adapted from geniuskitchen.com)

Ingredients:
2 cups flower
1/3 cup sugar
2 tsp baking powder
1/3 cup salted butter
1/2 cup milk
1 large egg
1 tsp vanilla
6 ounces white chocolate
3/4 cup pecans

Directions:

• Preheat oven to 375 degrees.
• Cut up butter into cubes and put in the freezer! (this will help your scones stay fluffy and airy)

• Add pecans and white chocolate to Hamilton Beach's Professional 14 Cup Dicing Food Processor with the slicing blade attachment - Use pulse feature until the chocolate is in chunks and the pecans are chopped. Remove and add to bowl on the side.

• Remove the slicing blade and add the kneading plastic blade
• Add in flower, baking powder and pulse until mixed
• Add frozen butter cubes and pulse until blended. Do not over mix. You want the mixture to remain lumpy and the butter cubes to be intact. 
• In a small bowl, mix together the milk, egg, and vanilla and add to the flower mixture - pulsing again until mixed. 
• Add the white chocolate and pecans and mix again until evenly distributed. **You want the mixture to remain lumpy (like the picture below... it will ensure airy and fluffy scones!!! DO NOT over mix.)

• Remove mixture and knead the dough on a lightly floured surface until it is approx 1.5 inches thick.
• Cut into desired shapes!

• Bake scones for 11-15 minutes - or until lightly browned on top! 

These scones are sure to please anyone you have over for Mother's Day brunch! They were so easy to make thanks to Hamilton Beach's Professional 14 Cup Dicing Food Processor! I can't think of a better Mother's Day gift than this! It's a must have in every kitchen!

Squoosh, Quinoa and Chia Seed Muffins

My son is now eating solids and becoming more and more curious about textures and food tastes, so this mama has been trying to come up with creative ways to please his ever developing palate! It should come as no surprise to me (because I know who I married) that my son is a picky eater already like his father... forget vegetables and anything healthy... my son has a sweet tooth and a desire for anything savoury! I've been forced to become a bit creative in the kitchen to make sure he's getting enough vitamins and minerals from his food, so I was SO thankful when I discovered Baby Gourmet's Squoosh packs. They are snack sized organic fruit and veggie purées that taste DELICIOUS and each has a full serving of fruits and veggies! In case you're wondering, I have ABSOLUTELY tasted one before - if the food is good enough for my mini, it should be good enough for me! And in this case it definitely is! Zane's fave is the Squabbleberry Squoosh which has apple, blueberries, bananas and butternut squash, so I decided to try to make a more textured snack with his fave purée pouch and the result was a terrific muffin!

Total Time: 30 mins
Servings: 16 Muffins

Ingredients: 

• 2 cups quinoa flour
• 1/4 cup milled chia seeds
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup coconut sugar
• 1/4 cup almond milk
• 1 tsp vanilla
• 4 - 90g pouches of Baby Gourmet Squabbleberry Squoosh (1 box)
• 1/4 cup butter
• 2 eggs

Directions: 

1. Preheat over to 375F and grease a muffin tin
2. Combine all dry ingredients
3. Combine all wet ingredients
4. Add wet ingredients to dry ingredients and mix well (2-3 minutes) - ensuring there are no lumps 
5. Fill the muffin tin halfway with batter
6. Bake for 20-25 minutes or until toothpick comes out clean