Cranberry Orange Scones

This week's recipe is courtesy of Ina Garten (a.k.a. "The Barefoot Contessa") from Food Network. My daughter and I watched this episode and practically shorted out the TV remote with drool. These look delicious! And they also received a solid 5 stars from Food Network viewers who have tried the recipe.

This recipe brings to mind two great tips for Freezer Cooking...

Tip 1: Pretty much every bread recipe freezes well

Tip 2: If you watch cooking shows keep a listening ear tuned to the host suggesting freezing. Ina mentioned freezing this dough ahead and baking it as needed.



CRANBERRY ORANGE SCONES
Recipe by Ina Garten

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash


To Prepare
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest.
- Add the cold butter and mix at the lowest speed until the butter is the size of peas.
- Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy!
- Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.
- Flour a 3-inch round plain or fluted cutter and cut circles of dough. You can also choose to cut them into more traditional triangle shapes with a sharp knife.
- Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar.
- Flash freeze raw scones on a cookie sheet and transfer to gallon size ziplock bag when completely frozen.

To Bake
- Bake at 400* for 25 to 30 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes.

Optional Glaze
- Whisk together 1/2 cup confectioners' sugar and 4 teaspoons freshly squeezed orange juice and drizzle over the scones.

Read more...

Triple Chocolate Muffins

It's been a while since I featured a breakfast recipe. We all hear a million times over that breakfast should not ever be skipped. And maybe the fact that this is a chocolate muffin negates the health benefits of not skipping breakfast, but I choose to overlook that fact.



TRIPLE CHOCOLATE MUFFINS
Yield: 12 muffins

5 ounces Semisweet Chocolate
2 Baking Chocolate Squares
1/3 cup Butter
3/4 cup Sour Cream
2/3 cup Brown Sugar - packed
1/4 cup Light Corn Syrup
1 Egg
2 teaspoons Vanilla
1 1/2 cups Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Chocolate Chips - semi-sweet or milk

To Prepare
- Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm.
- Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt, then add to the chocolate mixture and blend very well. Add the chocolate chips.
- Pour batter into 12 paper-lined or greased muffin tins.
- Bake in preheated 400 degree F oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.

To Freeze
Cool completely, then freeze in individual baggies, removing as much air as possible from each baggie before sealing.

To Serve
Reheat in microwave for 15-20 seconds or until just slightly warm.

Read more...

Savory Breakfast Muffins

I found this recipe online and tried it out. It was fabulous!
It was originally posted by Lightly Toasted on Recipe Zaar.

I love the idea that you have filling and hot breakfast ready in just seconds for those morning when everybody is rushing out the door. I am going to make a bunch of these (with ham instead of sausage) for ballet mornings at my house when I am prone to grab a bagel sandwich at McDonalds.

Savory Breakfast Muffins
makes 10 jumbo muffins

1 lb chorizo sausage or bulk breakfast sausage
2 cups Bisquick
1 cup cornmeal
3 eggs
1 3/4 cups milk
1/4 c. chopped green or red bell pepper
1/2 c. finely minced onion
1/2 tsp. salt
pepper to taste
1/4 tsp. garlic powder
1 1/2 cups shredded cheddar cheese



To Prepare

1. Line muffin tins with paper liners, and set aside.
2. Fry, crumble and drain sausage. (omit this step if using ham)
3. Preheat oven to 375 degrees.
4. Mix together bisquick, cornmeal, eggs, garlic powder and milk.
5. Add drained sausage, diced peppers, onions and cheese. Stir well. (You may choose to saute the peppers and onion with your sausage for a milder taste).
6. Ladle the filling into the prepared muffin tins, filling almost to top.
7. Bake for 11-15 minutes. Allow to cool completely.


To Freeze

- Store in freezer in a large airtight container. Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.


To Serve

- Microwave on high for approx 90 seconds.

Read more...

Muffins in a Minute

Ready for a great breakfast and brunch recipe?
Here ya go!

Freezer Muffins


3 c. flour
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 Tbsp. unsalted butter, softened (1&1/4 sticks)
1 c. sugar
2 large eggs
1&1/2 c. plain whole milk yogurt

- Whisk or sift together flour baking powder, baking soda and salt.
- In separate bowl beat butter and sugar together until fluffy. Add eggs one at a time. Add yogurt.
- Combine wet and dry ingredients. Add *extras.

To freeze:
- Spray muffin tin with cooking spray. Fill each muffin cup 2/3rds full.
- Wrap tightly in plastic wrap and freeze. Once the raw batter is completely frozen, remove from pan and store in large ziplock bag.

To bake:
- Adjust oven rack to lower middle position.
- Spray muffin tin with cooking spray or line cups with muffin papers.
- Place frozen batter into each cup.
- Bake @ 375* for 35-40 minutes.


*VARIATIONS

Blueberry Muffins: Add 2 c. fresh blueberries (tossed in 1 T. flour) to batter before freezing.
Cranberry-Orange Muffins: Add 1&1/2 c. fresh chopped cranberries and 1 tsp. grated orange zest into batter before freezing.
Lemon-Poppy Seed Muffins: Add 2&1/2 tsp. poppy seed and 1&1/2 grated lemon zest into batter before freezing.

Read more...

Fun with Pesto

To round off the pesto excitement I give you a freakin' cool thing to make with pesto.

And you're gunna love it because it's super fun
AND
Gets your kids to eat hidden veggies.
Spinach no less.


First...Read this book.



Then...make this dish.



Yep. Serve you kids up a helping of Green Eggs and Ham.

Add 1 Tbsp. of Spinach Pesto* to 2-3 eggs prior to scrambling.
Top with finely shredded parmesan.
Serve with pan fried slices of ham.


*Spinach Pesto:
1 1/2 cups packed fresh spinach greens, washed and dried
1/4 cup fresh basil leaves
4 cloves roasted garlic, chopped
1/4 cup grated Parmesan, optional
1 cup extra-virgin olive oil
Salt

Read more...

Mini Pancakes

This is a great recipe to start off your freezing with. It's easy, cheap and the kids just LOVE 'em! And I do too.

Start out with making standard pancake mix. I usually triple the batch amount. My kids really love these. Use whichever mix or recipe you like. Whole Wheat, vegan, whatever. My favorite is Krusteaz. Just add water? Perfect!

You'll also need a cookie sheet, measuring spoons and a silpat mat. Heat your griddle to 350* or a frying pan to medium/high. To make mini pancakes just scoop out circles, 1 Tbsp at a time. When I do this on a griddle I leave one row open so I can flip more easily.



By the time you have scooped out an entire griddles worth, the first rows should be about ready to flip. Flip them when most of the surface is covered with bubbles.

Then line remove them from griddle and place them straight onto a cookie sheet lined with a Silpat. You may place them close together. Continue making mini pancakes and piling them on until all of your mix is used up...adding additional layers on your baking sheet.





Place baking sheet into the freezer (uncovered) to flash freeze for 1 hour.




Remove from freezer and place mini pancakes into a gallon size freezer bag, label and store.




To reheat:
Place desired amount of pancakes in one layer on a microwave safe plate or a paper towel. Cook for 5 second increments, checking for warmth after each 5 seconds until all are warmed through.
I like to serve these with two little bowls for kids to dip in. One of maple syrup and one with raspberry jam. We have also taken these on the road with our kids and made a little sandwich out of two pancakes with a bit of sugar free jam in the middle. Delicious!


Our friend Bradley, enjoying the dipping.
Note: You can totally make these into "adult size" pancakes and flash freeze them just the same way. Store in a ziplock bag with pieces of wax paper in between each pancake. But seriously...why would you when the mini pancakes are so cute?

Read more...