Thursday, December 18, 2014

Eggnog Scones


I'm really not the biggest eggnog fan. Growing up, we used to have Christmas at my Aunt's house and she would serve boozy eggnog (not to the children! Don't get your panties in a bunch...) All I ever wanted was the little chocolate cup they would serve it in.

These scones though, are a whole different story. They are moist, slightly spicy from the cinnamon chips, and the eggnog makes them uber creamy... They are the perfect sweet treat with your Peppermint Mocha or on Christmas morning. The best part? They can be pre-prepared and frozen for a quick breakfast after a long night of Santa-ing...

For the Scones:
(makes about 8 scones)
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 cup (one stick) unsalted butter, cubed
3/4 cup cinnamon chips
1 large egg
1 teaspoon vanilla extract
3/4 cup cold eggnog, plus 1 Tablespoon
*sugar for topping

In the bowl of your stand mixer fitted with the paddle attachment, mix together the flour, sugar, salt, baking powder, and pumpkin pie spice until combined. Work in the cubed butter until the mixture is crumbly, if larger pieces of butter remain that is ok, it makes for a flakier scone. Add in the 3/4 cup of cinnamon chips and stir to combine.
In a small bowl, whisk together the egg, vanilla, and 3/4 cup of the eggnog. Pour the liquid into the dry ingredients and mix on low just until it comes together.  Dump out dough onto floured surface and shape into a 3/4" thick rectangle. Cut to your desired shape, I cut mine with a round cookie cutter but if you like the triangular shaped scones, shape dough into a round and cut into triangles (like a pizza).
Place scones on a parchment lined cookie sheet. Brush the tops with the remaining 1 Tablespoon of eggnog and sprinkle with sugar. Place the entire cookie sheet in the freezer to set up while you preheat the oven to 400 degrees.
Bake the scones for about 20-25 minutes or until golden.
Scones are best enjoyed warm... Enjoy!



*recipe adapted from King Arthur Flour

Wednesday, December 10, 2014

Holiday Link Party and Giveaway!

Everyone loves trying new festive foods and crafts during the holidays. Link up, visit each others links, and help each other with inspiration and to see what everyone is making this Holiday season.

This party will run from December 10th until December 20th. Link as many times as you like and don’t forget to stop by the other links.Please no link parties or etsy shops.  Also, don't forget to enter our Holiday giveaway! The winner will receive 2 gift cards and some other great items to help with your Holiday shopping! A winner will be selected and notified on December 21st . Make sure to enter below! Good luck and we can't wait to see what you've been working on! !

Veronica from Morningnoonight


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      Cranberry Bliss bread
                                      
                                                 Candy Cane Popcorn

                                       
                                     Gingerbread-latte Cupcake with lemon

Amy from Crafts, Cakes, and Cats


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    Gingerbread Cream cheese dip

                                         
                                              Snickerdoodle Scones

                                         
                                             Hot chocolate bar






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Sunday, December 7, 2014

Cranberry Bliss Bread


You've all had the Cranberry Bliss Bars from Starbucks, right? Little short bread cookies studded with white chocolate chips and dried cranberries that come in at a whopping $20 a box... Yes, those.

As delicious as they are with a Caramel Brulee latte, I refuse to pay that price.

So, why not turn it in to bread form? Well, it's cake really...

You get more bang for your buck this way (and by bang I mean slices)... And, you can shove the whole loaf in your mouth without people staring at you... What Starbucks? I paid for it...


For the Cake:
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
1/2 cup dried cranberries
1/2 cup white chocolate chips

For the Frosting:
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
2-3 Tablespoons milk or cream
handful of dried cranberries for scattering over the top

For the Chocolate Drizzle:
1/2 cup white chocolate chips
1/2 teaspoon vegetable oil

Preheat oven to 350 degrees and generously grease a standard 9"x5" loaf pan, set aside.

In a large bowl, whisk together the flour, baking powder/soda, and salt, set aside.

In the bowl of your stand mixer fitted with the paddle attachment, cream together the sugar and butter. Add in the eggs, one at a time, until combined. Mix in the vanilla. Gently mix in dry ingredients, alternating with the buttermilk but starting and ending with the dry mix until incorporated. Stir in the cranberries and white chocolate chips. Pour batter into prepared loaf pan and bake for 50-60 minutes or until golden and a toothpick inserted in the center comes out clean. Do not over bake.
Allow cake to cool completely on a wire rack.

Mix together ingredients for your frosting and spread evenly over the top, sprinkle top with dried cranberries. Allow frosting to set.

In a microwave safe bowl, combine the white chocolate chips and vegetable oil. Microwave for 30 seconds or until completely melted, do not over heat.
Using a spoon, drizzle the chocolate over the top of the frosting and cranberries.
Allow the chocolate to harden, slice, and serve.


I am in love with the moist butter cake studded with tart cranberries and crunchy, milky, white chocolate chips. This bread is the perfect festive treat... Enjoy!



*recipe adapted from The View From Great Island

Sunday, November 30, 2014

Orange Sweet Rolls


I grew up eating Orange Sweet Rolls... you know, the kind that came in the terrifying pop can (I swear they still scare me). Were they packed with artificial flavors? Sure. Were they super duper sweet? You betcha... But they were so dang good.

My childhood friend and I would polish off the orange rolls and then move on to pizza rolls and cherry 7up for lunch/dinner... All while watching SNL. Classy, right?


When I stumbled across this recipe, I knew I had to try it... Do you want to know a secret though? I'm terrified of yeast. Mix too much and you're eating hockey pucks... Make the water too cold when mixing and the yeast wont rise. That's too much pressure, y'all...

These rolls were fairly easy though and rose perfectly and had a delicious buttery-yeasty taste. The orange isn't too overpowering nor the frosting too sweet. They. Are. Perfection.

For the Dough:
3 (2 1/4 ounce) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup unsalted butter, melted
2 teaspoons salt
2 large eggs, beaten
4-6 cups all-purpose flour

For the Filling:
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
3 Tablespoons fresh squeezed orange juice
1/2 teaspoon orange zest

For the Frosting:
2 cups powdered sugar
3 Tablespoons fresh squeezed orange juice
1/2 cup heavy cream
1/2-3/4 teaspoon orange flavoring (optional)

Preheat your oven to 170 degrees, when it reaches temperature shut off.
In the bowl of your stand mixer, whisk together the yeast and warm water and allow it to sit for 5 minutes until it bubbles.
Add in the honey, melted butter, salt, and beaten egg. Whisk to combine.
Attach the dough hook and add in your flour, 1 cup at a time until you reach 4 cups. After that, add a 1/2 cup at a time until the dough comes together and pulls away from the bowl. The dough will be sticky but shouldn't stick to your fingers. Oil a large bowl and place the dough inside. Cover and allow to sit in the warm water until the dough has doubled in size, around 45 minutes.
When the dough has finished proofing, place on a large floured surface and roll out to a 16"x24" rectangle.


Combine filling ingredients in a large bowl and spread out in an even layer over the rectangle...


Butter a large baking pan, about 13x9". Starting at the farthest width, roll into a jelly-roll shape, towards you, seam should be on the bottom. Cut into 24 even rounds, about 1 inch in size using a sharp knife. Place in your buttered dish...


Cover with a towel and place in your warm oven to proof again, around 20 minutes or until the rolls are doubled in size.


Remove the rolls from the oven and heat the oven to 375 degrees. Bake for 20-25 minutes or until the rolls are golden brown and cooked through. Meanwhile, make your frosting...


Whisk together all of the ingredients for your frosting, you may need to add more powdered sugar or cream to reach desired consistency. The frosting should coat the back of a spoon but still be pour-able. Drizzle over the warm rolls and serve.


Light, doughy, and slightly tangy... Heaven. 

Wednesday, November 26, 2014

Candy Cane Popcorn


Oh boy is this popcorn addicting... Use microwave popcorn or pop up a batch of your own in your popcorn maker or on the stove top (our preferred method) and it whips up in minutes. It would make a beautiful coworker or neighbor gift this Holiday season... Just don't feel guilty about consuming mouthfuls at a time...

Oh and plus, cover anything with candy and it's perf.

You Will Need:
2 bags microwave popcorn popped
6 ounces almond bark
6 candy canes, pulverized and crushed


  1. Pulse candy canes in your food processor until crushed and powder like... Set aside. 
  2. Place popped popcorn in a large bowl. 
  3. In a saucepan over medium-low heat, melt the almond bark until it is smooth and shiny. Pour over popcorn in bowl, sprinkling with crushed candy canes as you go, and toss to combine. Pour out on to a large parchment lined cookie sheet and allow to cool completely.
  4. Once cooled, break apart and shovel... Shovel in your mouth like there's no tomorrow!


I love the creamy almond bark, salty popcorn, and minty candy canes... This popcorn is crack! Christmas crack...






Monday, November 17, 2014

Sugar Cookie Cheesecake


If you're looking for a simple yet festive Holiday treat this season, this cheesecake is for you.

It's studded with a crunchy sugar cookie crust that's stuffed with festive sprinkles... and that's just the vessel for the thick, creamy cheesecake. I'm a sucker for a cheesecake with a golden brown top...


Cheesecakes can really be made into any flavor combination but I love a classic cheesecake. Pillow-ey, thick, and so creamy...

For the Crust:
2 cups sugar cookie crumbs
2 Tablespoons granulated sugar
5 Tablespoons unsalted butter, melted
2 Tablespoons festive jimmies

For the Cheesecake:
4 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
4 eggs

Preheat oven to 350 degrees and lightly grease a 9-inch springform pan, set aside.
In the bowl of your food processor, pulse together the cookie crumbs and sugar. Slowly pour in the melted butter until incorporated. Stir in the sprinkles. Press crust into prepared pan, covering the bottom and about an inch up the sides. Bake in preheated oven until lightly golden, 10-12 minutes. Meanwhile, make your cheesecake filling.
In the bowl of your stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar until creamy, scarping the sides and bottom as needed. Add in the vanilla and mix to combine. Beat in eggs, one at a time, until incorporated
Pour cheesecake filling over prepared crust and bake for 60-75 minutes until set (the center should still wobble slightly). Cool completely on the counter-top before moving to the refrigerator to cool completely for a minimum of 4 hours.
When ready to serve, remove from fridge and allow it to come to room temp for 10 minutes. Slice and serve!
Enjoy the crunchy buttery crust and smooth cheesecake filling!






Thursday, November 13, 2014

Biscuits and Sausage Gravy


Sometimes, you just need a classic breakfast.

My biscuits with homemade sausage country gravy are amazing. Fluffy, buttery biscuits are covered with thick peppery gravy loaded with sausage. 

And the best thing about this recipe? It's fat free...





(I'm going to hell for lying...)

For the Biscuits:
2 1/4 cups all purpose flour
3/4 teaspoon salt
1 teaspoon sugar
4 teaspoons baking powder
1/3 cup unsalted butter, very cold and cut into pieces
1 cup cold milk
1 Tablespoon melted butter

For the Gravy:
1 pound breakfast sausage, ground or links
1/3 cup all-purpose flour
2 cups heavy cream
2 cups milk
1/2 teaspoon seasoning salt
2 teaspoons freshly ground pepper 

Start by making your biscuits: Preheat oven to 450 degrees. In the bowl of your food processor combine the flour, salt, sugar, and baking powder, pulse to combine. Add in the butter and pulse until crumbs the size of peas form. Slowly add the milk with the machine running and mix just until a dough forms. Remove dough on to a floured surface and pound out into a rectangle. Cut 6-8 biscuits out and place into a cast iron skillet greased with cooking spray or melted butter. Bake in the preheated oven for 10-12 minutes until puffed and golden, during the last 2 minutes, brush the biscuits with melted butter. When biscuits are finished, remove and set aside to cool slightly while you make the gravy.



In a large pan cook your sausage until cooked through. Remove the sausage, keeping the drippings in the pan. Add in the 1/3 cup of flour and whisk, it will be very dry and thick. Cook for 1 minute until fragrant. Stir in cream and milk, whisking over medium heat until it starts to boil. Reduce heat to a simmer and season with salt and pepper. Stir until thickened, around 5 minutes. Add the sausage back to the pan.


Place desired amount of biscuits on a plate...


...and slather with gravy...


Now shovel in your mouth and enjoy. Fluffy biscuits and peppery gravy goodness... Yum!