make your own: Orange Cranberry-Walnut Scones



This is one treat that my son and I love to make together!

They're so easy to make and the ending result is an indulgence worth looking forward to.

Just remember...
the secret to making delicate scones is handling the dough as little as possible.

 

 

Preheat oven to 400 degrees.  Line a baking sheet with parchment or waxed paper.

In a large bowl, combine and whisk the flour, sugar, baking powder,
baking soda, salt and orange zest

 

 

 

 

With a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse meal.

 

 

 

 

 

Stir in dried cranberries and walnuts

 

 

 

 

 

 

 

Make a well in the center of the mixture. 
 Add the buttermilk and stir just until combined; do not overmix. 
Use a little more buttermilk if the dough is too dry to work with.

 

 

 

 

 

Transfer dough to a lightly floured surface.

 

 

 

Shape into an 8-inch round.  Cut circle into 8 wedges.

 

 

 

Transfer to baking sheet, spacing wedges 1/2-inch apart.
Brush with egg wash (1 beaten egg) and top with sugar.
Bake until golden brown, 18-20 minutes.

 

 

 

Store scones in an airtight container and store up to 3 days.

 

 

 

 

 

 

INGREDIENTS
servings: makes 8
1½	cup unbleached all-purpose flour
5	Tbsp. sugar
2 ½	tsp. baking powder
1/4	tsp. salt
5	Tbsp. unsalted butter, chilled and cut into small cubes
2/3	cup buttermilk
1/2	cup dried cranberries
1	tsp. orange zest

 

Egg Wash
	an all-purpose elixir for bread and pastries used to create shine, aid in browning, seal edges, prevent leaks and generally spruce things up and impress people with your baking artistry!

 

 

 

 

 

HAPPY EATING!

food + vintage: Traffic Jam & Snug

I've come across some really good restaurants when the day is unplanned. 
Recently, I had an adventurous outting to Traffic Jam & Snug with my son and best friend.

I enjoyed dining in this one-of-a-kind restaurant with it's own groove and an eclectic menu.

 

I was quite impressed with them having an in-house microbrewery, bakery and dairy.
Most of their ingredients are not only fresh but house-made.

Their collection of pictures, trinkets and memorabilias
are what really caught my attention and I look forward to my next visit!



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My little man enjoying the day

 

 

 

 

 

 

sweet stuff: Fruit, Yogurt + Cookie bowl

As a Healthly-Conscious eater, I like to choose my sweet indulgences wisely.

 

When my day calls for a little something sweet, this sweet treat does the trick!

 

 

Mixed Berries (strawberries, raspberries & blackberries)

 

Fat-Free honey vanilla Greek Yogurt (4oz)

 

 

1 refrigerated pie crust, softened as directed by the box

 

 



Cinnamon-Sugar mixture

 



 

After allowing the crust to soften, I laid it out flat.

Using the tip of a knife, I carved the shape I wanted to use.

Moving on...I decided to heavily distribute the Cinnamon-Sugar mixture on

the shapes, as well as the remaining half of the crust.

 

I allowed the shapes and crust half to cook individually @400°F

until they reached a light-golden brown color.

 

The crumbled crust just underneath the berries is the remaining half

of the crust.

 

 

 

 

TIP: To control the level of overall desired sweetness, be aware of the amount of

        Cinnamon-Sugar mixture being distributed!  

 

 

 

 

 



HAPPY EATING!

sweet stuff: Coconut Macaroons

Coconut has a unique consistency...and I love it!

Macaroons are a type of light, baked confection, described as either small cakes or

meringue-like cookies.

There are quite a few different techniques you could use to make macaroons. It varies across regions.

In the meantime, here's how whip up my macaroons...enjoy!

 

 

• 1 14-ounce package sweetened shredded coconut (about 5 cups)
• 4 large eggs
• 2/3 cups sugar
• 1/3 cup all-purpose flour, spooned and leveled
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 6 ounces semisweet chocolate, melted
• 
  
• 
  
• PREHEAT
• oven to 325° F

• COMBINE
• coconut, egg whites, sugar, flour, salt, and vanilla.

DROP

• packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart

• BAKE 
• rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

• DIP
•  the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. 

• Store the macaroons in an airtight container at room temperature for up to 7 days.

HAPPY EATING

sweet stuff: Nutella-Filled Sugar Cookies

I have a new infatuation...Nutella!
The glorious combination of Chocolate + Roasted Hazelnuts has become irresistible.

Basic Sugar Cookie Dough

• 2 1/2 cups all-purpose flour, spooned and leveled, plus more for shaping the cookies
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup unsalted butter (2 sticks), at room temperature
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

PREHEAT

oven to 350° F

• WHISK 
• together the flour, baking soda, and salt. Set aside.Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
• 
  
• MIX
• on low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). 
• Shape into a log using plastic wrap and refrigerate, wrapped one hour or until firm enough to cut.

CUT

the sugar cookie dough into ¼ inch thick slices and place on a parchment-lined baking sheet. 

BAKE

until beginning to brown, 12-15 minutes.

ASSEMBLE

once the cookies are completely cooled. Place a dollop of Nutella on the bottom of a cookie and assemble your cookie sandwich!

• Alternately, you could make cutout cookies by doing the following: 
•  On a floured surface, roll out cookie dough into disk-shapes (each disk ¼ inch thick). Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.
• 
  
• Store cookies in an airtight container at room temperature for up to 1 week.

HAPPY EATING