Cranberry Orange Scones

Ina, Ina, Ina…how I love you so.  Anything with 4 eggs, a cup of heavy cream, and 3/4 lb of butter, has to be good, right?  Since the holidays are here, and no one is watching their calorie intake, why not try these scones?  And if you’re going to make scones, you should make this jam, too.  While you’re at it, you should try Milk Brewed coffee, from Yes, I want cake.  


After doing all three, slip in to a food coma, and sleep in heavenly peace.

Merry Christmas!! 

Cranberry Orange Scones

from Ina Garten


  • 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


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 (Start watching at 15.  Mine were done before 20), 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.


Cranberry Strawberry Jam or Guess What You’re Getting for Christmas

So, did you think I fell off the Earth?  I didn’t.  But, I do have a new respect for bloggers with crawling children.  How do they have time to do this?? I have one eye on my 9 month old while he is climbing up my piano bench, ready to crash to the ground at any second.  Anyway, this is my homemade holiday gift, and it is very festive.  I’ll be giving it out with Cranberry Orange Scones, which with any luck, will be posted tomorrow.  

So, thanks for hanging in there.  I’ll try to do better, I promise!!

Cranberry Strawberry Jam

Adapted from SURE.JELL

Makes 5 C of Jam

1 pkg of fresh cranberries (12 oz)

1 lb of strawberries, fresh or frozen, sliced

1 box SURE.JELL Pectin

1/2 tsp butter, for foam

3 C sugar* 

1 spoon in ice water

Pulse cranberries in food processor.  Place in 5 qt sauce pan.  Add sliced strawberries, butter, and pectin.  Heat to a rolling boil.  Add sugar, return to a rolling boil and boil for 1 minute.  Place spoon in jam.  If jam sets, it is done, remove from heat.  If not, continue boiling for another minute.  Typically jelly and jam should be at 220 degrees.

Ladel in jars.  Put on lid, and flip for five minutes.  Or do what I did, and place in a water bath for 10 minutes.  Let cool.  

**Original recipe calls for frozen sliced strawberries in sugar, and 3 3/4 C of sugar.  I think its too sweet, but that’s my preference.  You may like yours a little sweeter.


Breakfast for Dinner and Easy Little Bread

There is something totally comforting about breakfast for dinner.  I don’t quite know why I love it so much, but I do.  It’s like taking your day and standing it on it’s head, and sometimes, that’s a good thing.

Add to that comfort, fresh, warm bread, right out of the oven, and you’ve got yourself a cozy night in the making.

The star of this show is definitely the bread.  The eggs are just scrambled, then mixed with an herb cream cheese (green onions, chives, tarragon, thyme, oregano, dill and basil, with some salt and pepper to finish it off).  The bread is super easy, and can be done after work, while you’re making  just about anything.

Easy Little Bread

from 101 Cookbooks

1 1/4 C Luke Warm Water

1 packet of quick rise yeast

1 TB runny honey

1 C all-purpose flour

1 C whole wheat flour

1 C rolled oats (not the quick kind)

1 1/2 tsp sea salt

2 tb melted butter for brushing


In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.

In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat – to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, slathered with butter.

Makes 1 loaf.


A Final Note on Pumpkin….Pumpkin Cream Cheese Muffins

So, I meant to post this a while ago, but then life got in the way, and that’s not a bad thing.

I spent Thanksgiving week in Disney World with my family, as a surprise birthday present for my mom.  I made these muffins to avoid eating overpriced greasy airport breakfast.  I had great intentions.  I also had a very long list of things to remember to pack.  Unfortunately, I didn’t write these on my list, and they were left behind.

Disney was a blast, and though it was insanely crowded, we had a great time!  We got to live through my two year old, and got to experience the excitement of being young and meeting the characters, riding the rides, and seeing the castle for the first time.  When we were packing up, he started crying because we were going home, and instead, he wanted to go to the Magic Kingdom.  So did I…

Now, every toy car, truck, train, and boat in my house is going to Disney World.  He holds on to my table legs and announces that he is riding the monorail to see Mickey Mouse.  My question…when can we go back?


Pumpkin Cream Cheese Muffins

From Barb on Allrecipes


  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 4 1/2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 3 tablespoons chopped pecans
  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup olive oil
  • 2 teaspoons vanilla extract



  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.