CRANBERRY ORANGE SCONES

oooo....ahhh....yum

Cranberry Orange Scones
other scones are simply jealous!

So mom and I both worked at several local tea rooms. Mom was the baker and constantly made scones to accompany the hot tea.

Most requested? Cranberry Orange.

Here's a recipe from cooking expert, Ina Garten aka Barefoot Contessa (I wouldn't be barefoot in my kitchen due to all the crumbs - her floors must be immaculate!):

Ingredients

• 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

Directions

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.

Pumpkin Cheesecake Muffins - Oh Yeah!

photo courtesy of Cookie Madness

Mmmmmmmmmmmmmm. Pumpkin Cheesecake Muffins.

This is starting to turn into a food blog, unintentionally. But with autumn's arrival, it's hard not to post some inspiring and delicious recipes featuring pumpkin. Now, I'm not a big fan of pumpkin pie, but pumpkin bread, muffins, etc....I could eat for days.

I stumbled upon this recipe from Anna on Cookie Madness and I had to post in here. These look delectable and will most likely be my Gettysburg Trip take-along basket. Let me know if you make em and how they turn out!

Marbled Pumpkin Cheesecake Muffins

Filling:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla

Muffins:

1 3/4 cup all purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 ¼ teaspoon baking soda
½ teaspoon cinnamon
1/8 teaspoon each nutmeg, allspice
1/3 cup vegetable oil
1 large egg
1 1/4 cups canned pumpkin (not pie filling)
1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Spray top of a muffin tin with cooking spray and line the 12 cups with liners.

Prepare filling. Beat together cream cheese and sugar, then stir in egg and vanilla. Set aside.

In a mixing bowl, thoroughly stir together flour, both sugars, salt, baking soda, cinnamon and spices.

In another mixing bowl, blend oil, egg, pumpkin and vanilla. Add flour mixture to pumpkin mixture and stir until combined.

Fill muffin cups about 1/3 of the way full with pumpkin mixture. Spoon cream cheese mixture over pumpkin, dividing evenly between all 12 cups. Spoon a drop of pumpkin batter on top of cream cheese. Pumpkin batter will be thick and will not cover entire top, so the appearance will be similar to a bulls eye.

Bake for 23-25 minutes. Let cool on a wire rack.

Enjoy!

Happy Columbus Day! Italian Beef Bracciole in Sauce w/pasta!

My Italian roots bring me back to Grandmom making Italian Beef Bracciole for my Grandpop in a big pot of pasta sauce (gravy) to be served on the side with macaroni.

Sooo easy is Beef Bracciole that I thought I would share the quick version of this recipe. Mangia Mangia!

Ingredients
Bracciole (or flank steak)
Fresh Parsley
Grated Parmesan Cheese (or you can get fancy and use Mozzarella, Fontina, etc.)
Bread Crumbs
Salt * Pepper
Olive Oil
Fresh Garlic Clove

Prepare the Bracciole (steak) by tenderizing it (pounding the heck out of it with a meat tenderizer hammer/ gadget) You will have a cutlet like piece of meat.

Drizzle some olive oil onto the steak piece rub fresh/raw garlic over it to flavor
Now add your breadcrumbs and cheese, fresh parsley, salt and pepper.
Carefully roll the bracciole and tie it with string or secure it with toothpicks

In saucepan, heat your olive oil and brown your meat on all sides (careful not to get it too dark).
Once browned, you can add fresh tomatoes or add the bracciole itself to the pot of sauce.

Let it slow cook for about 45 minutes (this is an excellent crockpot dish too!)
Serve with pasta and voila! Yum!

Caio, Bellas!

Mark and I spent the day yesterday at a local farm with our friends' and their kids. We were the only ones without children but we were kids at heart...we went on a hayride, picked local apples, and ate some homemade delicious APPLE CIDER DOUGHNUTS.

Oh. My. Gawd. Were those ever good! They were freshly made, still hot, crispy on the outside, soft and lush on the inside sprinkled with just the right amount of cinnamon sugar.

We wound up buying more to appease our sweet tooth.

After googling, I found a recipe and am anxious to try them. For now, I will use my freshly picked apples for homemade Apple Crisp.

Here's the recipe for the doughnuts, if you try em, let me know how you like em (and invite us over!)

Apple Cider Doughnuts

1 cup Apple cider
1 cup Sugar
1/4 cup Solid vegetable shortening
2 large Eggs
1/2 cup Buttermilk
3 1/2 cup All-purpose flour
2 tsp. Baking powder
1 tsp.Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
Vegetable oil or shortening -for frying

1 cup cinnamon-sugar mixed

Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool. Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375'F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon. While still warm, shake a few at a time in a paper bag containing cinnamon sugar. Cool on a rack.

Thanks for stopping bye! Mmmm Dougnuts...

CROCKPOT MEATBALLS

Autumn conjures up memories of football game Sundays and Thanksgiving parades at my Godmother's home, where meatball sandwiches were warming in the crockpot all day...ready to be scooped into fresh rolls. Mmmmm.

Our family meatballs were always lovingly prepared homemade (of course) and served up to hungry and appreciative recipients while yelling out remarks to the TV ref. I hope you enjoy the recipe.

Simple SUNDAY MEATBALLS

Lean (we use 90%) Ground Beef
Parmesan Cheese
Thinly chopped onion
Day old Bread
Milk
Egg
Parsley
Salt & Pepper

The trick is to not over mix the meat with your hands...hence the meatballs become too chewy. Soak your bread (I use the ends of a loaf of bread but you can use crusty Italian or breadcrumbs) in milk till they are absorbed.

To the ground meat, eyeball everything....and mix. If it's too wet, add a little more bread or breadcrumbs, if it's too dry, add another egg. Remember, don't over mix! Form palm size balls (not too large because it takes longer to cook) flattened a bit and brown over a hot pan coated with Olive Oil.

When the meatballs are browned evenly, drop into your crockpot and add your gravy (also known as tomato sauce - ours is homemade too, simple easy recipe for future posting). Let it cook slow and low for a few hours.

Get yourself some fresh Italian rolls and provolone cheese.

Watch many happy faces devour those babies! Is it half-time yet? I smell meatballs!

Enjoy!
xoxo

SALSA/Cha-Cha CHICKEN

After reading the rave reviews of SALSA CHICKEN on the message board, I decided to make use of my surplus of fresh, home-grown tomatoes (for homemade fresh salsa) and frozen chicken tenders.

The result was Viva La Yum! My husband thoroughly enjoyed it...so much so that he spared the last heaping spoon for our neighbors to try. I received a phone call 15 minutes later from them asking for the recipe.

Here it is:

Salsa Chicken (or as I like to refer to it, Cha-Cha Chicken)

Ingredients:

Chicken Breasts or Tenders (I used about 10 medium Chicken tenders - equal to 4 breasts)
Salsa (I made homemade salsa with peeled tomatoes, sweet peppers, red onion, fresh cilantro, apple cider vinegar and lime juice etc.)
Cream of Mushroom Soup (can also use Cream of Chicken)
Shredded Cheddar (use your preferred cheese)
Sour Cream
Taco Seasoning
Tortilla Chips

Method:

Using a crockpot, place chicken pieces in bottom and shake Taco Seasoning over. Stir Salsa and Cream of Mushroom Soup together in a bowl and pour in Crock. Let slow cook according to your time or crockpot specs (for me it was 4 hours). One hour before done, layer a generous heaping of your cheese on top and continue to crock.

Easy? Yes! I reserved some fresh salsa for the end and placed a dollop of sour cream over it with additional sprinkled cheese.

You can serve this easily in soft tacos, tortilla chips or over rice. I made mine over rice using the liquid from the simmering chicken. 1 cup of Rice to 3/4 cup of Salsa Chicken Juice and 1/4 cup water.

My husband cha-cha'd over to the sink to clean up the table when we were done extoling praises for this "keeper dish"

Thanks for stopping bye!
xoxo

My Peanut Butter Nutter Butter Truffles

I promised some gals I would post a photo of my nutter butter truffles I made last week so here it is.

They were easy to make but I gotta tell you....they are messy! If there is a way to roll the center into a more user-friendly chocolate or peanut butter coating, I'd be willing to learn!

I used Peanut Butter chips in a double boiler, melted to coat the oreo truffles. And for the Nutter Butter mixture, I dipped those babies in chocolate.

After I rolled them, I placed them in the freezer for about 10 minutes to firm them up and then I rolled them into the coating.

I placed some extras in the freezer for my husband's enjoyment!
Hope you like em!

Merciful Heavens! NUTTER BUTTER TRUFFLES!

Many thanks to Nestie, Mrs.HVK for bringing to my attention this adorable blog of a site, Bakerella.

I am anticipating with delight the Nutter Butter Truffles I will be making for an upcoming party this weekend.

Photos and licked fingers to follow!
Here's the Recipe:
Nutter Butter Balls

1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened)
chocolate bark

1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.
2. Combine with cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
5. Once dry, refrigerate and enjoy!

Thanks for stopping bye!
xoxo

TEATIME TUESDAY ~ Peach Tea Bread

Let's see, what's in season last week of July that would taste yummy with a cup of warm tea or glass of iced tea? Peaches.

So after, I browsed some recipes I found a good one for Peach Tea Bread. I may just make this after I pick some peaches at our local orchard. Peaches at the grocery store have not been very ripe as of yet and I want only the sweetest peaches in any of my recipes.

If you bake it, let me know how you like it!

Peach Tea Bread

2 1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 cup finely chopped fresh peaches
1 tbsp. lemon juice
1/3 cup oil
1/3 cup milk
2 tsp. vanilla extract
2 large eggs
1/3 cup finely chopped pecans

Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In another bowl, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overbeat. Fold in peaches and nuts. Spoon into greased pan. Bake for 55 to 60 minutes or until top is golden brown and center springs back when lightly touched, or test for doneness with a toothpick. Cool in pan on wire rack for 10 minutes. Serve warm.

Thanks for stopping bye!
xoxo

~SUNDAY BRUNCH~ Italian Brunch Casserole

It's time for Sunday Brunch!
I thought I would post a recipe that would be yummy to eat now and
convenient to heat it up later as a snack! Hope you like it.

ITALIAN BRUNCH CASSEROLE

Ingredients

1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk

Preparation

Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.

Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.

Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.

Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.

Bake, covered, at 325° for 1 hour or until bubbly and hot.

Yield
Makes 8 servings

Southern Living, JANUARY 2003

Enjoy!
xoxo

Mmmmm! ~ Limoncello Tiramisu

Perfect Weekend Dessert!
A Sunny Summer
LIMONCELLO TIRAMISU

INGREDIENTS:

5 large eggs
5 or 6 lemons
1 cup sugar
1 1/2 cups limoncello liqueur
1 cup water
1 pound (2 cups) Mascarpone, at room temperature
40 ladyfingers (preferably imported Italian savoiardi), or more as needed

Recommended Equipment:

A double boiler, with a large stainless-steel bowl and a wide saucepan to hold it; a large flexible wire whisk; a shallow-rimmed pan for moistening the savoiardi with syrup

For assembling the tiramisù: a shallow casserole or baking dish with 3-quart capacity, such as a 9-by-13-inch Pyrex pan

PREPARATION:

Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.

Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.

To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.

Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.

In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.

When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.

Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly—if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.

Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.

Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.

~ THIRSTY THURSDAY - Pink Lemonade Cocktail ~

Ah, summer. Getting ready for the weekend with this delicious Pink Lemonade Cocktail. Super Easy and it looks as pretty as a Summer Sunset!

Enjoy!

Pink Lemonade Cocktail Ingredients

1 (12-oz.) can frozen pink lemonade concentrate, thawed
3 (12-oz.) bottles beer (not dark), chilled
3/4 cup vodka, chilled
Ice
Garnishes: fresh cranberries, citrus slices

Preparation

1. Stir together first 3 ingredients. Serve over ice. Garnish, if desired.

Yield

Make 6 to 8 servings

Fluffernutter Peanut Butter Brownie FRIDAY!!!

Chocolate Peanut Butter Fluffernutter Brownies.

Go ahead. Say it Fast.

...And while you are at it, I dare you to make these and eat them in one weekend! They look delicious and I am dying to try them with fresh milk from the dairy.

Holy cow...they are peanut butter chocolate fluffernutter brownies. Dear God, is there a better "viagra" for a dessert sweet tooth than this?

Here is the link with the recipe.

Let me know how you ENJOY em!