White Chocolate Cranberry Scones

January 2, 2012 By


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Well, that was fun.

An entire week-ish of family, food, Christmas cheer, presents, and yep, more food. It was pretty great. I hope your festivites were great, too.

I didn’t meant to take the entire week off, but every morning I’d wake up and think, “Hmm, I should go write about some food today.” Then I’d head into the kitchen and eat the food instead.

Yum.

I vowed to write first thing this morning, but then I almost backed out because I’ve got to run to the store. To buy a treadmill. That’s not at all related to the food I just mentioned consuming all week long. Not. At. All.

Just in case you’re not totally sick of baked goods and heavy cream yet, I thought I’d share this fabulous scone recipe. I love scones, but only when they are light and fluffy instead of dry and crumbly. This recipe is full of heavy cream which keeps the scones moist and delicious. Even better, it’s so easy to just bake a few of them and freeze the rest for another day.(Forgive the horrible photos. It’s been a long week, yo.)

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White Chocolate Cranberry Scones

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • 2 cups cold whipping cream
  • 2 tablespoons butter, melted
  • extra sugar for sprinkling

Instructions

  1. Heat oven to 375 degrees. Lightly grease two cookie sheets or line with parchment paper.
  2. Mix together first 6 ingredients. Pour in cream and stir until the flour mixture is moistened. Turn mixture out onto a lightly floured surface and knead gently until a soft dough forms, about 2 minutes. Divide dough into three equal sized balls. Flatten dough into a seven inch circle (use your hands to flatten the dough out) and cut each dough circle into eight triangles. Place on cookie sheets about two inches apart. Brush tops with melted butter and sprinkle with sugar.
  3. Bake for 15-20 minutes or until lightly browned. Serve warm.
  4. If freezing, place the unbaked scones on a cookie sheet and place in the freezer for 30 minutes. Remove to a freezer bag and freeze until ready to bake. Place frozen scones on a baking sheet and bake at 375 degrees for 20 minutes or until lightly browned.
http://bunsinmyoven.com/2012/01/02/white-chocolate-cranberry-scones/

11 Comments Filed Under: Breakfast, Fruit

Holiday Recipes

December 22, 2011 By

I love digging up old recipes that I’ve made and sharing them with you again. So many of the good ones just seem to get buried and that makes me cry. Dainty, girly tears with no snot or anything, of course. And none of that red splotchiness that happens to some girls. No, I have a very pretty lady-like cry.

Okay, no I don’t.

But, maybe that’s what Santa will bring me this year? The ability to cry without scaring small children with the aftermath of my face?

It’s a nice thought.

In the meantime, I have recipes that you should look at, drool over, and then make to share with your friends and family this year.

Let’s start with breakfast, shall we?

From top to bottom, and left to right, we have Biscuit Donuts, Apple Cider Donuts, Chocolate Chip Surprise Muffins, Biscuits with Chocolate Gravy, Crescents stuffed with chocolate, Cinnamon Biscuit Balls, and Cinnamon Sugar Brioche Buns. Easiest recipe has to be the chocolate stuffed crescents, and my favorite of those recipes is probably the canned biscuit donuts. The best presentation and ahhhh factor would be the Brioche buns. You’re pretty much guaranteed a win with all of them, though.

Moving on to appetizers, breads, and side dishes, we have my favorite baked mac and cheese, Bloomin’ Onion Bread, Cheesy Hashbrown Casserole, Hot Bacon Cheese Dip, Pretzel Rolls, BLT Macaroni Salad, Jalapeno Popper Dip, Three Cheese Spread, Scalloped Corn, and candied nuts. These are all pretty simple recipes, but the easiest is probably the Scalloped Corn, which is also my most favorite recipe. It’s amazingly delish. The recipe sure to get the most ooh’s and ahhh’s is the candied nuts. People go crazy over the nuts.

And, of course, I have a bazillion favorite dessert recipes. I have a hard time narrowing these guys down.

We’ve got Butter Pecan Squares, Caramel Pecan Brownie Cake, Chocolate Espresso Snowcaps, Holiday Bark, Eclair Cake, Maple Cinnamon Quick Bread, Peanut Butter Brownies, Peanut Butter & Banana Pound Cake, Peanut Butter Pretzel Bites, Pumpkin Crunch Cake, Sweet & Salty Brownies, Chocolate Whoopie Pies, and Butter Cookies.  The easiest recipes out of these are probably the éclair cake and the holiday bark. Both are amazing. I seriously can not choose favorites from this list, though. I will say that every single year I absolutely MUST make Butter Cookies. They are like sugar cookies, but one million times better. They’re my all-time favorite cookie. The Sweet & Salty Brownies are my all-time favorite brownie. Everything else is just plain delicious and must be made, whether it’s for the holidays or just because.

I hope you all have a super fabulous time this holiday season. Love you, miss you, talk to you soon-ish.

6 Comments Filed Under: Uncategorized

S’mores Bark

December 19, 2011 By

Alright, we’re down to the wire here. Not even a full week before Christmas arrives with it’s wrapping paper filled wrath joy and cheer.

Is the decorating finished?

Have your cards been sent to everyone you’ve ever met?

Are your presents all purchased and wrapped?

Is your baking complete?

Yeah, basically, now is the time to start panicking.

Just in case so you’re so busy you don’t actually have the time required for a full blown panic attack, I thought I’d share the world’s easiest candy. It looks gorgeous on your cookie tray and it tastes absolutely amazing. Best part? It’s seriously as easy as spreading some melted chocolate on a piece of parchment and then sticking stuff on top.

Um, yeah. Pretty sure you still have time to do that.

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S’mores Bark

Ingredients

  • 12 ounces milk chocolate chips
  • 2-3 graham crackers (or more, depending on how crunchy you want it), broke into small pieces
  • handful of mini marshmallows (or more depending on how marshmallow-y you want it)

Instructions

  1. Melt the chocolate in a microwave safe bowl on low heat for thirty seconds. Stir and return to microwave in 15 second intervals, stirring and checking to be sure you don't burn the chocolate.
  2. Spread the melted chocolate on a parchment paper lined baking sheet. You can spread it as thick or thin as you like. I prefer about 1/4 inch thick.
  3. Press the graham crackers and marshmallows all over the top of the chocolate.
  4. Place in the refrigerator to harden, about 1 hour.
  5. When hard, break into small pieces. Store at room temperature or in the refrigerator, depending on your preference.
http://bunsinmyoven.com/2011/12/19/smores-bark/

 

13 Comments Filed Under: Candy, Dessert, S'mores

Chocolate Peppermint Patty Cookies

December 14, 2011 By

I’m not sure how you all can expect me to bake Christmas cookies when it’s 40 degrees outside and thundering. Is this what it’s like living in the South during the holidays? I mean, don’t get me wrong, snow comes straight from the devil, but really?

40 degrees and rain? In the middle of December?

I can feel all of my holiday spirit just withering up and dying. It burns. It buuuuuuuuurns!

Okay, no, it doesn’t.

I might complain about the snow, but it has come to my attention that I sorta need it.

In the meantime, I guess the Christmas cookies will have to do their job and get me feelin’ all festive. I’ll have to eat double. You know, to make up for the lack of white fluffy stuff happening outside.

These cookies were inspired by the much prettier version found on Taste and Tell. I just made things a bit simpler by using a cake mix for the dough and leaving off the pretty topping. I kind of regret not adding the pretty topping. The pretty topping is pretty. For serious.

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Chocolate Peppermint Patty Cookies

Ingredients

  • 1 box devil's food cake mix
  • 2 eggs
  • 1/3 cup canola oil
  • 18 peppermint patties (the small ones)
  • powdered sugar, for sprinkling

Instructions

  1. Beat together the cake mix, eggs, and oil until well combined and a sticky dough forms.
  2. Place dough in the fridge for 20 minutes to chill. If you skip this step, the dough will be very hard to work with, but if you're in a hurry just make sure your hands are cold by running them under cold water after you shape each cookie.
  3. Grab a golf ball sized ball of dough, roll into a ball, and flatten it into a disc.Place a peppermint patty in the center and bring the excess dough up and around the patty to cover it.
  4. Repeat with remaining dough and place on a parchment lined cookie sheet 2 inches apart from each other.
  5. Bake in a 350 degree oven for 9 minutes.
  6. Remove from oven and sprinkle on powdered sugar.
  7. Cool on a wire rack.
http://bunsinmyoven.com/2011/12/14/chocolate-peppermint-patty-cookies/

19 Comments Filed Under: Cake, Cookies, Dessert, Seasonal

Sweet Potato Pie

December 11, 2011 By

You want to know what’s not fair?

This whole blog post, that’s what.

I am forced to write these words, look at these photos, and remember the taste of this pie. This creamy, custardy, delicious pie that I finished off the day after Thanksgiving. This pie that very nearly made me forget my beloved pumpkin pie.

I want more pie, is what I’m saying. What’s with December and all the cookies? Why can’t we have trays of pie? Who made the rules and where should I lodge my complaint?

Just in case you are feeling cookie-d out or just needing a fabulous dessert for Christmas dinner, you should know this pie is the winner. It probably deserves a trophy or something. Maybe a whipped cream trophy?

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Sweet Potato Pie

Ingredients

  • 1 pound sweet potato
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk
  • 2 eggs
  • 1 teaspoon flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust

Instructions

  1. Boil sweet potatoes whole in skin for 40 to 50 minutes or until cooked through and soft. Run cold water over the sweet potatoes and remove the skin.
  2. Add the potatoes and butter to the bowl of your stand mixer fitted with the whisk and mix on low until potatoes are mashed.
  3. Beat in the sugar, milk, eggs, flour, nutmeg, cinnamon, ginger, and vanilla on medium speed until mixture is smooth.
  4. Pour filling into the prepared pie crust.
  5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle and then will sink down as it cools.
http://bunsinmyoven.com/2011/12/11/sweet-potato-pie/

adapted from allrecipes.com

7 Comments Filed Under: Dessert, Pie, Seasonal
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