Cranberry Orange Scones

One of my favorite combinations is cranberry and orange. I always order the cranberry-orange scone from Starbucks and when I stumbled across this recipe, I had to give it a whirl. And you know what? They are perfect. Tart and slightly sweet at the same time, and delightfully flaky.

Cranberry Orange Scones

(adapted from Gourmet via Smitten Kitchen via The Way the Cookie Crumbles)

Makes 8 scones (but mine were HUGE so they can be made smaller)

1½ tablespoons freshly grated orange zest

2½ cups (12 ounces) all-purpose flour

½ cup (3.5 ounces) sugar plus 3 tablespoons

1 tablespoon baking powder

½ teaspoon salt

¾ stick (6 tablespoons) cold unsalted butter, cut into bits

1½ cups fresh cranberries, chopped coarse

1 large egg

1 large egg yolk

1 cup heavy cream

Directions

1. Adjust an oven rack to the middle position and heat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

2. In a small bowl, toss together fresh cranberries and 3 tablespoons sugar. In another small bowl, lightly beat the egg and yolk, then stir in cream.

3. In a food processor, pulse the flour, ½ cup sugar, baking powder, salt, and zest until combined. Add the butter and process until the mixture resembles coarse meal. Transfer to a large bowl. (You can also just smoosh the butter into the dry ingredients with your fingers instead of using a food processor.) Stir the cranberries into the flour mixture. Then gently fold the egg mixture into the flour until just combined.

4. On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter). With a 2-inch round cutter or the rim of a glass dipped in flour, cut out as many rounds as possible, rerolling the scraps as necessary. (Or cut the circle into wedges, which is my standard method.) Arrange the scones about 1 inch apart on the prepared baking sheet and bake 15 to 20 minutes, or until pale golden. Cool about 10 minutes, then serve.

Orange Cranberry White Chocolate Biscotti

Biscotti has become one of my favorite things to bake. I first gave it a whirl on Christmas Day last year, and when I saw this recipe, I could not pass it up. It is a delicious combination and I made them to send in my care package to my family in Idaho. Of course, I saved a few for us. Perfect with a cup of coffee or tea!

Orange Cranberry White Chocolate Biscotti

As seen on Annie's Eats

Ingredients:
3¼ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1½ cups sugar
10 tbsp. unsalted butter, melted
3 large eggs
1 tbsp. vanilla extract
2 tbsp. orange zest
1 cup white chocolate chips
1 cup dried cranberries

Directions:
Preheat the oven to 350° F. Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.

Divide the dough in half. Working with one portion of dough, shape into a 12″ x 3″ log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.

Carefully transfer the logs to a work surface and remove the parchment paper from the pan. Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool completely. Store in an airtight container.

Cranberry Orange Sauce

F0r a faux-Thanksgiving with friends, I was in charge of cranberries and dessert. I madepumpkin rolls, sugar cookie cutouts using Ashlee's recipe, and an amazing fresh cranberry orange sauce. It is not too orangey and the perfect combination of tart and sweet!Cranberry Orange Sauce

Ingredients:

2 lbs fresh cranberries

2 tbsp orange zest

3 cinnamon sticks

2 cups packed brown sugar

1 pint orange juice

Approx. 2 C water

Place all ingredients in pan and make sure to add enough water to cover cranberries. Bring to a boil. Lower heat and simmer for one hour or until sauce has thickened. Add more sugar if necessary. Cool before serving.

Dinner for Two

Last Friday, Chuck and I had a lovely evening at home. We did not have the kids so I wanted to try out some new recipes. I had my first attempt at homemade foccacia bread, italian sausage and pepper pasta from Weight Watchers, and a fantastic fall pie from Good Things Catered. We watched Indiana Jones and the Kingdom of the Crystal Skull,which sucked, and just enjoyed a much-needed relaxing night at home. The pasta was AMAZING and made a HUGE ammount. We ate leftovers all weekend!

Italian Sausage and Pepper Pasta (courtesy of Weight Watchers)

• 1/2 pound(s) raw turkey sausage, Italian-style, casings removed
• 2 tsp olive oil, extra-virgin
• 2 medium yellow pepper(s), cut into 2-inch long thin strips
• 1 medium onion(s), thinly sliced
• 1/2 cup(s) red wine
• 1 1/2 tbsp minced garlic
• 28 oz canned crushed tomatoes, fire-roasted recommended
• 1/2 tsp crushed red pepper flakes, or less to taste
• 1/4 tsp table salt
• 8 oz uncooked whole-wheat pasta, fusilli
• 1/3 cup(s) basil, fresh, chopped

Instructions

• Bring a large pot of lightly salted water to a boil.
  
  
• Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
  
  
• Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.
  
  
• Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
  
  
• While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.

My foccacia bread was a random recipe off the internet...I want to try a different one. This was really good, but not what I was looking for.


I plan on making this pie for Thanksgiving and wanted to give it a whirl.

Autumn Apple Pie

Ingredients:
1 recipe basic pie dough
9 medium apples, peeled, cored and sliced 1/8 inch thick
1/4 c. golden raisins (I did not add these because I did not have any)
1/4 c. dried sweetened cranberries
1/2 c. dark brown sugar
1/4 c. granulated sugar
4 tsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt
1 Tbsp fresh lemon juice
1 egg, beaten
raw sugar for sprinkling

Directions:
-Roll out 1/2 of basic dough recipe into disk about 1/4 inch thick and 2 inches wider than the pie dish.
-Gently fold in half, then in quarters, place into pie dish and unfold evenly pressing into all edges of dish.
-Place dish into fridge.
-Roll out other half of pie dough to the same thickness.
-Using a small cookie cutter, cut the dough spacing each cutout about 1/2 inch apart.
-Place top and cutouts in refrigerator.
-Meanwhile, in a large pot, place apples, raisins, cranberries, sugars, cinnamon, nutmeg, salt, and cornstarch over medium low heat.
-Stir, cover and cook until apples begin to soften, about 10-15 minutes. (I overcooked mine, so they were mushy)
-Remove top of pan, stir and continue cooking uncovered until begins to thicken, about 2-3 minutes.
-Remove from heat, stir in lemon juice, and let cool completely.
-Place baking sheet in oven and preheat oven to 400 degrees.
-Remove pie dough from fridge and pour in pie filling, leveling top of filling.
-Top filling with cutout dough piece and trim ends.
-Brush bottom of cutout pieces with beaten egg, and place on edge of pie.
-Brush top of pie dough with beaten egg.
-Place tin foil loosely around edge of pie (or use pie protector) and place in oven on preheated baking sheet.
-Cook until pie dough is cooked through and middle is bubbling, about 60 minutes.
-Remove from oven and let cool completely before serving.
(Mine is DEFINITELY not as pretty as Katie's!)