Pumpkin Cranberry Scones

Tis the season! Cranberries are available!! This makes me happy, as you can tell. I like to use cranberries as often as I can. They’re yummy and tart, but they’re also really good for you! I like to keep a bag in the freezer and one in the fridge. Next time you make a smoothie, grab a handful and add them! So good.

My son went pumpkin picking and this guy has been gracing our dining room table for weeks. I wanted to make good use of him before he began to rot since he opted out of making a jack-o-lantern. I decided to make some scones. pump

I’m pretty sure that scones were my first foray into “adult baking” (whatever the hell that means lol). They’re pretty easy and the technique remains the same no matter what you add in. I’ve done blueberry, blueberry lemon, cranberry and a few others. They keep very well and if you want, you can freeze the formed scones and just pop them in the oven at a later date!

This is my first time making these. My first time cooking with fresh pumpkin too!

 

 

Ingredients

2 cups all purpose flour

1/3 c (packed) light brown sugar

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp salt

½ cup VERY cold butter

1 cup pureed pumpkin (fresh or canned)

½ VERY cold milk

1 tsp vanilla extract

½-1/3 cup fresh cranberries (or ½ cup dried)

¼ heavy cream

 

(Aside: I used fresh pumpkin for this recipe. I cut the pumpkin, lubed it up with some olive oil. I roasted the pumpkin for about 45 minutes (or until tender). I allowed the pumpkin to cool before scooping out the flesh. If you want to skip this step, feel free to use canned pumpkin.)pump2pump3

Preheat oven to 375.

 

In a food processor, pulse VERY COLD butter (cut your butter into ¼ inch tabs) and flour together until it resembles coarse meal.

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To that, add sugar, baking powder, cinnamon, baking soda and salt.

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In another bowl, combine milk, pumpkin and vanilla until smooth.

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Add the wet mixture to the dry mixture, as well as the cranberries. Mix until just combined.

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Onto a lightly floured surface knead the dough gently. It may be sticky, just make sure your surface and your hands are well-floured.

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Form the dough into a rectangle about 1 ½ inches thick. Cut the scones into your desired shape, I’m partial to triangles. (Some people like to form a circle and cut “slices”, whatever floats your boat).

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Brush the top with heavy cream, sprinkle with turbinado sugar if you want to be fancy. I sprinkled these with cinnamon-sugar.

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Bake until golden brown and they pass the toothpick test. About 20-25 minutes.

 

MAN! Look at how moist these are!!pump15

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Allow to cool before serving.

I made a quick glaze and drizzled that over the scones. You can find a simple recipe here.

Store in an airtight container in the fridge. Will keep for a few days but…who are you kidding? You’re going to eat them.

 

 

 

 

 

© 2016 by Alexa Mason. All Rights Reserved

 

 

Fresh-Picked Apple Danish

Autumn is my favorite season. This weekend my family and I went apple picking at Larriland Farms in Maryland. It was a wonderful afternoon and we got a lot of goodies. Including a ton of fresh-picked apples. Pink Ladies, Granny Smith and Stayman were the varieties that my little boy picked.applesapples2apples3

I spent two days trying to figure out what to make and I settled on an apple danish. This recipe was super fun to make and actually really relaxing. I can’t wait to play around with this again with a different filling.

These were so tasty fresh out of the oven. Will keep for a couple of days in an airtight container in the fridge.

 

Ingredients:

5-7 apples (I used Pink Ladies and Granny Smith)

Half stick of unsalted butter

¼ cup of white sugar

1/3 cup of light brown sugar

¼ teaspoon of cinnamon

Pinch of salt.

 

Egg Wash

1 large egg, room temp

2 tbsp of milk, room temp

 

Follow the recipe for homemade Danish pastry dough.

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Preheat oven to 400 deg

While the dough rests in the fridge, slice your apples.danishh6danish6

Melt butter, allow it to brown not burn over medium heat.

Add apples

Add Add ¼ cup of white sugar and 1/3 cup of light brown sugar.

Simmer until crisp-tender. The apples will be soft but have some bite to them. A sauce will form.danish7danish8

Remove apples from pan and allow to cool in a small bowl.
Pour the sauce that formed into a a bowl and allow it to cool.

Remove dough from fridge

Flour your work surface and roll the dough out into a rectangle that is about 12×6-12×7”.

Slice the corners off of one side and two small triangles off of the other side.

Place dough onto your parchment lined or cooking sprayed baking sheet. (It will be very hard to move the braid if you form the braid on the counter.)

Using a sharp knife or pastry blade, create angled slices. This will form your braid.

Spread the sauce down the center of the rectangle and layer your apple slices.danish13danish14danish15

Alternate dough-strands to form a braid

Fold up the end and create a seal

Brush braid with egg wash

Bake the Danish for 15-20 minutes until golden brown. You will want to rotate the pan every 4-6 minutes to ensure the Danish browns evenly.

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The Danish will be crispy and flaky on the outside and moist on the inside. For a bit of added decadence, brush any remaining sauce onto the Danish fresh out of the oven. Super NOM!

 

 

© 2016 by Alexa Mason. All Rights Reserved

Chewy Apricot Breakfast Bars

I still have a ton of dried fruit and I’m trying to figure out how to use it. I’ve been snacking on them straight out of the bag, I’ve made smoothies and I’ve made cinammon rolls. And I still have a bunch left. I’m not generally a fan of a huge breakfast, I like to nosh in the morning. These are very yummy and the apricot flavor comes right through. You can pick a few up and go.

 

 

1 cup all purpose flour

1 cup oats

½ to 1/3 cup of sugar

¼ tsp salt

¼ tsp baking soda

1 stick of unsalted butter, cold (cubed or shredded)

 

5 oz of dried apricot

½ cup of raw honey

1-2 tsp of water

*You can also use ¾ to 1 cup of apricot preserves

 

  1. Preheat oven to 350
  2. In a bowl, combine the flour, oats, sugar, salt and baking soda.bars
  3. Cut in butter (using fingers or pastry blender) until the mixture looks like crumbs, you will have chunks of butter.bars2
  4. You’ll want to work quickly but if the butter starts to melt, stick the mixture in the freezer for a few minutes
  5. Press half of the mixture into your greased pan, you want a small-ish pan.
  6. In a food processor, blend apricots and honey. If the mixture is thick add the water.bars5
  7. Spread the apricot mixture then sprink with the remaining oat mix
  8. Press down gently
  9. Bake for 30-45 minutes, or until golden brown.
  10. Cool on baking rack and then cut into squaresbars4
  11. Store in air-tight container

 

 

 

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© 2016 by Alexa Mason. All Rights Reserved

Spiced Honey & Banana Muffins

I love a good muffin and I’m always experimenting with different flavor profiles. Banana is a classic. In this recipe I used some of my favorite fall spices and instead of refined sugar, I opted for raw honey. This is not a super sweet muffin but if you insist, I added an alternative towards the end 😉

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Yields 12+ muffins

2 cups all purpose flour

1 tbsp baking powder

1 tsp ground cinnamon

½  tsp nutmeg

½ tsp freshly grated ginger

½ tsp salt

2-3  very ripe bananas

½ stick unsalted butter

½  cup honey (if you want a sweeter muffin go for ¾ cup)

1 egg

1 cup milk

2 tsp vanilla extract

 

  1. Preheat oven to 400 degrees and line muffin tin
  2. Whisk together flour, cinnamon, nutmeg, ginger, baking powder and salt
  3. In a separate bowl mash bananas and mix in the honey, egg and butter.muff1
  4. Add the vanilla and the milk until combined
  5. Pour the wet ingredients into the dry ingredients, mix with spatula until combined
  6. Fill muffin cups until about two-thirds fullmuff3
  7. Bake until a tooth pick comes out clean, 10-12 minutesmuff4muff6

 

 

The muffins can be kept in an airtight container, leftover batter can be frozen and used at a later date.

 

For a little indulgence:

Mix ½ cup of confectioners sugar with a few tsp of milk until smooth and dip the muffin tops in!

 

 

 

© 2016 by Alexa Mason. All Rights Reserved

Red Velvet Waffles

We received our first recipe donation! We created a poll on Twitter and you all wanted a breakfast/brunch recipe. Mason loves The Red Waffles and we make these pretty often. It’s definitely a decadent go-to!

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Yields 6

 

Waffles:

2 eggs

2 cups of all purpose flour

1 ¾ cups of buttermilk

½ cup of vegetable oil

¼ cup of sugar

4 tsp baking powder

½ tsp of salt

2 tsp of vanilla extract

½ tsp distilled white vinegar

2 tbsp red food coloring

1 tbsp cocoa powder

 

Glaze:

1-2 cups of confectioner’s sugar

1 tsp of vanilla extract

¼ – ½ cup of milk

(3-6 oz of cream cheese, optional)

 

For the glaze:

  1. Whisk together ingredients until smooth

 

For the waffles:

Preheat the waffle iron

 

  1. In a large bowl, whisk the flour, sugar, baking powder and cocoa powder together.waffle
  2. In a separate bowl, mix the buttermilk, oil, eggs, vanilla and vinegar together.
  3. Carefully stir in the red food coloring. Slowly add the buttermilk mixture to the dry ingredients, mix until smooth.

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  1. Spray the waffle iron with cooking spray.

 

  1. Using a ladle, carefully pour the mixture onto the iron, do not over fill.

 

  1. Close the iron and cook until the waffle is a deep red and crisp on the outside.

 

  1. Serve each waffle with the glaze.

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NOM!

 

 

 

© 2016 by Alexa Mason. All Rights Reserved