Monday, November 17, 2014

Cranberry Orange Scones

These scones are probably the last item I will bake in our teeny tiny gas oven. Jeff and I are moving! Into a house! We get the keys today. This house has more than one room AND a normal oven, one that can accommodate standard sized baking sheets! It's about time.

These scones are more orange and more cranberry because I am obsessed.

You can make a quick orange glaze to top these scones if you desire. I think this one would do just fine. To my little gas oven, we've had a good run. You've treated me right. But it's time to say goodbye.

Cranberry Orange Scones
makes 8

2 1/4 c AP flour
1/3 c sugar
1 Tablespoon orange zest
1 Tablespoon baking powder
1/2 teaspoon salt
12 Tablespoons butter, cold and cut into small cubes
2 eggs
1/2 c heavy cream
1 heaping c fresh cranberries
cream, for topping
crystal sugar, for topping
- - -
pre-heat oven to 400F and line a baking sheet with parchment paper
1. In a small bowl combine the 1/3 c sugar and the orange zest, massaging with your fingers to release the oils and perfume the sugar
2. In the bowl of a stand mixer fitted with a paddle attachment combine the zesty sugar, flour, baking powder and salt
3. Add butter and mix until sandy (butter pieces should be no larger than flakes of oatmeal)
4. Add the eggs and cream, mixing until a soft dough forms
5. Fold in cranberries by hand
6. Turn dough out onto a floured surface and shape into a circle about 1/2"thick
7. Cut dough into 8 triangular scones
8. Place scones 2-3 inches apart on the baking sheet
9. Brush the tops of the scones with cream and sprinkle with crystal sugar
10. Bake at 400F for 15-18 minutes, scones should be slightly brown at the edges

Friday, November 7, 2014

Cranberry Orange Muffins

I have been eating an absurd amount of those teeny, tiny, easy-to-peel oranges that are all over stores right now... like 6+ a day. I think they are called Cuties. I am just warming up for Satsuma season... watch out!

While fresh oranges will always be my favorite, I will also eat them in muffin form. Let's turn a handful of Cuties into some cranberry orange muffins.

A few extra cranberries get dotted on top of an orange-y batter. I like to sprinkle a little crystal sugar on top of my muffins before baking for (1) texture and (2) more sugar.

These are a perfect coffee or tea time snack!

Cranberry Orange Muffins
makes 12

2 c AP flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 c sugar
3/4 c orange juice
1 Tablespoon orange zest
1/4 c coconut oil, melted and cooled slightly
1 c (heaping) fresh cranberries + 1/3 c for topping
crystal sugar for topping
- - -
*pre-heat oven to 400 and prepare a 12 cup muffin tin with liners
1. In a large bowl whisk together flour, baking powder, soda and salt
2. In a medium bowl combine the granulated sugar and orange zest with your fingers to perfume the sugar
3. Add the egg to the orange sugar and whisk until smooth; add orange juice and oil
4. Add the wet ingredients to the dry ingredients, stirring with a wooden spoon until incorporated (batter will still have some lumps/bumps)
5. Gently fold in the fresh cranberries
6. Divide the batter evenly into the muffin tin wells
7. Add a few cranberries to the top of each muffin and sprinkle with crystal sugar
8. Bake at 400F for 15-20 minutes (until tops spring back when pressed)
9. Cool slightly before enjoying

Saturday, November 1, 2014

Moving: Kitchen Edition

Sorry it has been a bit of a ghost town around these parts... it has been a busy few weeks! Jeff and I took some time off of work and went on a little vacation. We also are in the process of buying our first house! It is super exciting/time consuming. We are both anxious to move and if things go according to schedule we should be in our new place before the holidays!

Because we have been on the go so much lately, I haven't made a damn thing that is worthy of photographing and writing about. Though, I did make some awesome bean and cheese burritos for second lunch today... but really who wants to see a picture of beans, cheese, flour tortillas and an embarrassingly large quantity of sour cream? Didn't think so.

Delicious homemade bagels

I have been spending a lot of time looking at ideas for how to paint/decorate our new place. Because I am me, I have found a lot of inspiration in food.

Let's start in the kitchen.

Inspiration: black, brown, charcoal grey and toasted tan colors of the "everything bagel"

1&6. Comfy bar stools
2&12. I eat a lot of bread... one of these bread boxes will keep my loafs close at hand (sorry for saying the word "loafs")
3. I swear by these cork pot holders... they are the best/cute!
4. Utensil organization
5. I got these clear jars a few years ago for a birthday gift and they rock! They make finding ingredients easy and are cute enough to keep on the counter
7-9. Clever towels
10&11. Bar cart?
13. Gifted to me by my grandmother, this painting has a permanent post in my kitchen
14. A similar backsplash to the one in our new kitchen

More house updates/recipes to follow!

Wednesday, October 8, 2014

A walk + Cakey Brownies

I went on a gorgeous walk the other morning. The leaves have finally started to turn over here and it was a bit foggy out... my ideal walking weather. I did a familiar loop that took me past my favorite mural, garden and park.

After walking I needed brownies. So I made these.

These brownies are made with...wait for it...

CASHEW BUTTER! You could also use almond butter. Despite being grain & dairy-less, these brownies bake up into a cakey dream. I have no idea how, but I am just going to roll with it.

Add your favorite non-dairy ice cream to make this a healthy dessert. Or pile on vanilla gelato like I did. Either/or.

Cakey Brownies (grain&dairy free)
makes an 8x8 pan

1/2 c almond or cashew butter (smooth)
1/4 c honey
2 eggs
2 Tablespoons coconut oil, melted and cooled slightly
1 teaspoon vanilla (or chocolate) extract
1/3 c cocoa powder
1/2 teaspoon baking soda
handful chocolate chips
ice cream, optional but recommended
- - -
1. Pre-heat oven to 325F and line an 8x8 baking pan with parchment (or mist with baking spray)
2. In a large mixing bowl whisk together all ingredients except chocolate chips
3. Gently fold in chips
4. Pour batter into prepared pan and bake at 325F for 25 minutes
5. Cool before cutting and topping with vanilla ice cream!

Saturday, October 4, 2014

Pumpkin Pie (grain&dairy free)

Jeff and I have been eating a little... different as of late. To make a long story (extremely) short he is on a new diet that means no processed foods, grain, or dairy. Want to hear a funny story? I tried to attempt this diet with him. I lasted four days before I had a panic attack and bought Cinnamon Pop Tarts, Halloween Oreos and English muffins + butter. My willpower is amazing.

Despite my imma-eat-all-the-carbs moment, I have been trying to follow the diet with Jeff. We have found a lot of new recipes that we like. I have actually really enjoyed learning new techniques and about ingredients I never used before.

One thing I have been trying to do is recreate our old favorite foods within the limits of the diet plan. Some endeavors have been successful, others have been total shit. Such is life.

Last week I shared the almond butter cups that we have been snacking on in place of my dearest peanut butter cups. This week, I made a pumpkin pie that has zero grain and zero dairy in it. I don't even know myself anymore. However I do know that I have eaten this pie for breakfasts, snacks and desserts this week so it is pretty legit.

This crust is made from almond/pecan flour. It is more dense than a typical pie dough but I like the added flavor. The dough is filled with basic pumpkin pie custard, subbing the evaporated (or sweetened condensed) milk for almond milk and the sugar for maple syrup.

Pumpkin pie needs whipped cream. This one happens to be made with coconut because apparently coconuts can do any/every thing.

That whipped cream though...

Pumpkin Pie (dairy and grain free)
makes 1 pie

For the crust
1 1/2 cup almond meal (flour)
3/4 cup whole pecans
1 tablespoon coconut oil, melted and cooled slightly
2 tablespoons honey
1 egg
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

For the filling
1 15 ounce can pumpkin puree
1/2 cup almond milk (or milk/your substitute of choice)
3 eggs + 1 egg yolk
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 cup maple syrup

For the "whipped cream"
1 can coconut cream, chilled overnight
maple syrup to taste
1/4 teaspoon cinnamon
- - -
1.  Add the pecans to a food processor and process until they become a coarse flour
2. Add remaining crust ingredients and pulse until dough comes together
3. Line a springform (or tart/pie pan) with parchment
4. Transfer dough to prepared pan and, using your fingers, press the dough into an even layer along the bottom and about 1" up the sides of the pan
5. Using a fork, prick the dough all over; chill 10 minutes
6. Pre-heat oven to 325
7. Bake crust for 10 minutes; allow to cool completely
8. Increase oven to 350F
9. Make your filling by whisking together all the "filling" ingredients in a large mixing bowl
10. Pour the filling into your cooled crust
11. Bake at 350F for 35-40 minutes (it will be a little jiggly in the center)
12. Turn off the oven and crack the oven door; allow the pie to cool in the oven like this for 25 minutes
13. Chill until cooled completely
14. Make your whipped cream by whipping chilled coconut cream in a stand mixer fitted with a whisk on high until stiff peaks form; add cinnamon and syrup, mixing to just combine
15. Top your cooled pie with the coconut whipped cream and enjoy!