Archive | food

perfect for your easter brunch: cranberry orange scones

In case you are looking for a last minute addition to your Easter brunch this weekend (or any time, for that matter), these scones are perfect.

cranberry-orange-scones

Some scones are dry and break into tiny crumbs when you bite into them and these are not like that at all. They are soft and flaky with a hint of orange and sweet cranberries. The recipe is from Ina Garten’s Barefoot Contessa at Home cookbook. Her cookbooks are amazing. Every recipe I’ve made of hers is an instant favorite (like her apple crisp and chicken noodle soup and coconut cupcakes). And the pictures are really pretty.

Okay, back to the scones. They are fairly easy to make. Just dump all the dry ingredients in the mixer, add the zest of one orange and cut in cold butter (just try not to think about how much butter you’re using).

ingredients-for-scones

Then you add heavy cream and eggs until just combined to form a sticky dough. Before adding cranberries (craisins, actually) she has you toss them in a little bit of flour. Genius idea, this flour-covered-craisin-thing, as they mix in to the dough rather than sinking to the bottom.

Gently roll out the dough on a floured board and cut with a pastry cutter. Or a cup if you don’t have one. #makeitwork

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Bake for 20 minutes, drizzle on a light glaze and you have the most delicious homemade scones ever.

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I made these for my college girlfriends when they came into town last month and again yesterday afternoon just because. I may even make them again on Sunday. Enjoy!

Cranberry Orange Scones

recipe from Ina Garten, Barefoot Contessa at Home

i n g r e d i e n t s

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

d i r e c t i o n s

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.

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let’s make sea salt caramels

sea-salt-caramel-recipe

Growing up, we could always count on my grandpa to make two things for our family christmas: rich, chocolaty fudge and creamy, chewy caramels. Both were delicious and have become seasonal favorites in my family now. Yesterday I made both of these treats. Edie has an easy and oh so yummy fudge recipe {right here} and these sea salt caramels are my go-to recipe. I’ve shared it once before, but thought I’d show you step by step in photos because sometimes that takes the fear out of cooking.

sea-salt-caramels-up-close

These little caramels are irresistible, they make great gifts and can be refrigerated for up to three weeks {although there’s no way they would last that long in my household}.

Here’s what you need:

sea-salt-caramel-ingredients

1 3/4 cup sugar
1 can evaporated milk
3/4 cup heavy cream
3/4 cup light corn syrup
2 Tbsp. butter
1/4 tsp. vanilla extract
1/2 Tbsp. coarse sea salt
Oil or cooking spray

sea-salt-caramel-tools

medium heavy bottomed pan
wooden spoon {I like this flat wooden spatula to scrape the bottom of the pan}
candy thermometer

STEP ONE // prepare a 9 x 13 baking dish by lining it in parchment paper and lightly oiling

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STEP TWO // In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat.

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STEP THREE // Add corn syrup and continue cooking until mixture reaches 230°

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Stir continually and watch that thermometer {or two}. It takes several minutes and it’s important to get it to the exact temperature.

sea-salt-caramel-boil-to-230

STEP FOUR // Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°

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The caramel starts to look more caramelly and thickens and it feels like it takes forever to get to the right temp. Just keep stirring and pull it off the heat right away when it hits 240°

sea-salt-caramel-boil-to-240

STEP FIVE // Remove from heat, stir in salt

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STEP SIX // Carefully pour into a lightly oiled 9″ x 13″ baking dish and sprinkle with additional sea salt

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Let cool for an hour or so.

STEP SIX //  Remove from baking dish and cut the caramel into 1 inch pieces

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STEP SEVEN // To serve candy-store style, wrap individual pieces in parchment paper

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and secure the ends with a simple twist.

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Enjoy!

Servings: Makes about 125 one-inch pieces

Sea Salt Caramels
created by the ladies of Liddabit Sweets courtesy of O magazine.

1 3/4 cup sugar
1 can evaporated milk
3/4 cup heavy cream
3/4 cup light corn syrup
2 Tbsp. butter
1/4 tsp. vanilla extract
1/2 Tbsp. coarse sea salt
Oil or cooking spray

Directions

Active time: 30 minutes
Total time: 1 hour, 30 minutes

In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°.
Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9″ x 13″ baking dish (parchment paper in the bottom of the pan is helpful).
Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.

 

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the perfect treat for your weekend

Years ago {like probably 25}, my mom worked with a woman who made these little pastries and they became instant favorites.  They are small, buttery, easy to make and have remained a favorite go-to breakfast treat. I made them for our back-to-school brunch last month and they disappeared quickly. Always a good sign.

Today, I share the beloved recipe with you. Just in time for your weekend.

granny-horns

GRANNY HORNS

Crescents:
1 1/2 cups cottage cheese
1 cup butter
2 cups flour
1/4 tsp salt

Cream together cottage cheese and butter. Add flour and salt. Collect dough into a ball, wrap in plastic wrap and refrigerate overnight. Divide in 3 parts.  Lightly flour and roll each part into circle about 1/4 inch thick. Cut into 12 wedges per circle and roll into crescents. Bake at 350 for 30 minutes or until lightly golden.

Frosting:
1 1/2 cups powdered sugar
1 Tbsp milk
1 Tbsp butter
1/4 tsp vanilla

Mix together and generously drizzle over warm crescents.

granny-horns-crescent-roll-recipe

Is your mouth watering? So delicious. Not healthy, but they are small.  Definitely a fun treat to make this weekend.

 

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