This is my blog for food that I recommend making and places where I want to go someday, mainly to eat the food they serve there.
So this is my newest recipe. I made it this morning for breakfast. It’s like Christmas morning on your plate and despite the white chocolate, it’s really not that sweet. I love scones!
White Chocolate Cranberry Almond Scones with Orange Glaze
4 cups plus 1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup white sugar
2 tablespoons baking powder
2 teaspoons kosher salt
3 teaspoons grated lime zest
1 cup cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold whole milk
1 cup fresh cranberries, chopped
1 cup almond pieces
1 cup white chocolate chips
Preheat the oven to 400 degrees F. Cover baking sheets with parchment paper and set aside.
In a bowl mix 4 cups of flour, sugar, the baking powder, salt and lime zest. Cut in butter until looks about the size of peas. Combine the eggs and milk. Pour into center of flour and butter mixture. Mix until just blended. The dough will be lumpy. (Do not over mix!) Fold in cranberries, white chocolate chips, almonds and remaining flour. When dough begins to thicken, stop stirring and begin kneading. (About 6 times.)
You should see small bits of butter in the dough. Flour your hands and pull off hunks of dough, about a 1/3 cup at a time. Place on prepped baking sheets. Shape dough into triangles. Bake for 16 to 20 minutes, until the tops are light brown and the insides pass a toothpick test. Be careful not to over bake, as white chocolate burns easily. Scones will be firm to touch. Allow the scones to cool for 10 minutes.
2 teaspoons butter
1/2 cup confectioners’ sugar, plus 2 tablespoons
3 Tablespoons orange juice
1/2 teaspoon vanilla extract
With electric mixture beat until smooth. Drizzle over cooled scones.
You should send Hannahrinehart a message to see if her hubby will share. It’s perfect and also super easy!
So I made quiche for supper which turned out great but in the midst of making my pie crust I discovered something super yummy!
Preheat oven to 375
I had some left over pie crust so I rolled that out to a really thin (nearly see through) round shape. Place on un-greased cookie sheet lined with parchment paper.
In a bowl toss together:
1 apple, sliced (I used a Pink Lady which is a medium sized apple and relatively sweet.)
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 1/2 Tbsp of honey
Dump onto center of pastry
Pull sides of pastry up and pinch together in the center so that the apples are completely sealed inside of pastry. Cut a few holes in the top of the pastry to let out the steam, then sprinkle lightly with cinamon and raw sugar.
Bake for 20 minutes or until pastry is turning a lovely light golden color and the honey is seeping through the top.
Let cool or serve hot.
I tried out a new recipe on pinterest for Chimichangas. I’ve never made “chimis” before, but since they’re a New Mexico staple (where I’m originally from) it was an absolute must to try making them myself as I’ve been craving them for months. When I found this recipe that only required a quick “flash fry” instead of a deep fry I got pretty excited! Here’s a couple of things that I changed… I used a mexican cheese mix instead of Velveeta. One, Velveeta is not authentic by any stretch of the imagination and two, it’s processed to death thereby making it bad for you. Not that my mexican cheese mix is all that better but it’s closer to healthy. I also made my own re-fried beans, it’s easy and tastes better, and I know what’s in them. Lastly, where I come from in N.M. you cannot have a chimi with just anything on top. If you’re going to top it with something it had better have Green Chili in it or you must eat it plain! So I made a green chili sauce to go on top. If the sauce is a success with the chimis then I’ll post my recipe. I seriously can’t wait. Hubs needs to get home quick!
3 Tbsp butter
1/2 of a large sweet yellow onion, diced
3 jalapenos, diced
1/2 cup shredded carrot
4 cloves of garlic, minced
3 Tbsp flour
1 1/2 cups chicken broth
2 poblano peppers, roasted, skins off and chopped
1 1/2 cups half and half
1/3 cups fresh cilantro, chopped
1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste
3/4 - 1 cup shredded mexican cheeses (I used a blend of queso quesadilla, cheddar, asadero and monterey jack).
In a skillet, with the butter saute onions, carrots, garlic, and jalapenos on medium heat. When onions turn clear and jalapenos are soft add in flour. Then pour in chicken broth until flour is no longer in clumps. Add in poblano peppers. Slowly pour in half and half stirring constantly, add in cilantro and remaining spices. Bring soup to a boil. As soon as soup boils add in cheese and reduce heat to low, stirring occaisonally till cheese melts. Simmer for about 10 minutes and serve. Garnish with fresh cilantro right before serving.
I dreamt about monkey bread last night! I must make some! and you must blog a video tutorial of making monkey bread! this must happen!
I’ll have to do that. Maybe for J’s birthday!
Going to try my hand at homemade cinnamon rolls for breakfast tomorrow. I’m really excited. I’ve pretty much got the art of yeast breads. Menu for tomorrow morning: cinnamon rolls, coffee, fresh strawberries and orange juice. If all goes well I’ll post pictures and recipes here late.
Ok, so my food picture taking skill need some serious work. However, despite it’s obvious first attempt it has turned into a new family favorite. For our toppings I used my own marinara sauce, cheddar cheese, zucchini, mushrooms, diced olives and yellow onions. My braiding lacks a little but it got better by the time I finished. I used the Reading Rainbow Pizza Crust recipe. I’ll post it sometime so you can try it out. Anyway here’s how you make a Calzone.