Orange Chiffon Cupcakes (or cake)

Orange Chiffon Cupcakes (or cake)
These are a birthday tradition in our house. NOT PALEO! I took this recipe from The Cake Doctor cookbook. Genius I tell you.

The Ingredients:
For Cake:
5 large Egg Whites
1/2 tsp Cream of Tartar
1 package Plain Yellow Cake Mix
3 large Egg Yolks
3/4 cup Orange Juice
1/2 cup Vegetable Oil
1/4 cup thawed Frozen Orange Juice Concentrate
1 tsp grated Orange Zest

For Glaze:
2 cups Powdered Sugar
3 Tbsp Orange Juice

The Process:
Place a rack into the center of the oven. Preheat oven to 325. Set aside an ungreased 10-inch tube pan. Or lined cupcake tray. Whichever you prefer. I always do cupcakes.
Place the egg whites and cream of tartar in a mixing bowl. Beat with an electric mixer on high for 2-3min until stiff peaks form. Set the bowl aside.
Place the cake mix, egg yolks, orange juice, oil, orange juice concentrate, and orange zest in a mixing bowl and blend for 1-2 minutes until well blended. I usually do this part with a whisk, it works just fine. Pour the beaten egg whites onto the cake batter and fold until well combined.
Pour the batter into the cake pan or cupcake tray.
If making cake: Bake for 48-52 min. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle for 1 hour to cool. Remove the pan from the bottle, run a sharp knife along the edge to loosen. Invert it onto a rack and then again onto a platter so it is right side up.
If making cupcakes: Bake for 15-20min. Let cool before applying the glaze.

For the glaze, place the powdered sugar and orange juice in a medium mixing bowl. Blend for 1 minute. Again, I usually do this part by hand with a whisk. Spread the glaze over the top of the cake or cupcakes and let set for 20minutes.

Honey Rosemary Scones

The most delicious scones ever. NOT PALEO!!!  This recipe is adapted from the America's Test Kitchen scone recipe.

The Ingredients:
8 Tbsp Butter
2 cups Flour
1/2 cup Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
1 Tbsp Dried Rosemary
1 cup Heavy Cream
2+ Tbsp Honey

The Process:
 Cut the butter into small cubes and place in the freezer to get it very cold. (The colder the butter the flakier the scone.)
Preheat the oven to 425.
In a food processor combine the flour, sugar, baking powder, baking soda, salt, and rosemary. Pulse to combine. Add the butter, pulse until combined, it will be lumpy.
In a large mixing bowl combine the flour mixture and cream. Stir just to combine. Empty the dough onto a floured surface (including all the little bits) and knead briefly (10 folds or so, you don't want the butter in the dough to get warm).
Place the dough in a floured pie pan and spread it evenly. Turn the pie pan upside down on your floured counter to remove the dough. Cut it into 8 triangles. You can also cut it into 16 triangles, your baking time will be reduced.
Place the triangles on a baking sheet. Bake for 15min until just starting to brown. Let the scones cool and then brush the tops with melted honey.
So tasty.