Thursday, March 5, 2015

Cranberry Orange Scones






I have made/taste tested more scones in the last month than I have in probably my whole life. Not too long ago, we were granted our first snow day. That morning, I woke up on a mission. I wanted to make scones. How hard could they be?! Well… I learned shortly after I saw my first batch cooking, they are very hard, or soft, or not fluffy, or burnt, or cakey or flat. I wanted something that would be a little healthier than the cream and sugar I used in the first batch. Low and be hold I came up with this recipe. Hope you enjoy!












Golden brown.. yum!








Orange glaze.












Cranberry Orange Scones
Makes 10 scones
Original Recipe from Skinnytaste.com


Ingredient:

For the Scones:
1tbsp of orange juice
1/2 cup fat free milk
1/4 cup sugar 
1 tbsp orange zest 
 2 tsp vanilla extract 
 1 large egg 
 2 cups flour (1 cup white, 1 cup whole wheat) 
 1 tbsp baking powder 
 1/2 tsp salt 
 3 tbsp chilled butter (must be cold) cut into small pieces (I usually just take it from the freezer, cut and add it in)
3/4 cup dried unsweetened cranberries
For the Glaze:
1 tbsp of orange juice
2 tbsp of powdered sugar

Directions:

Preheat oven to 375°.  Line baking sheet with parchment paper or silicone mat.

Make glaze by combining 2 tbsp powdered sugar and 1 tbsp lemon juice.

Whisk milk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl.

Mix flour, baking powder, salt, in a large bowl, stirring with a whisk. Stir chilled butter with a stand alone mixer (Mine is a kitchen aid). I used my hands for this step the first time and the scones came out flat and not fluffy. Gently fold in cranberries. Add milk mixture, stirring just until moist. (dough will be sticky) You will need a little extra flour to keep it from sticking to your hands.

Place dough onto a floured surface and knead lightly four times with floured hands. Be sure not to knead too much! That also happened the first time… flat scones are not what you are looking for! Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges. Brush lemon glaze over dough. (or you can add after they bake) Bake until golden, about 18-20 minutes, or until a tester comes out clean. If you added the glaze at the end like I did, let it sit to harden.

Tuesday, February 24, 2015

Roasted Bacon and Beet Salad

(sorry for the not great quality picture, it was from my iPhone)

This is such an easy weeknight salad. The salad was seriously, like seriously, fork licking good! I even went back for seconds, which is something I proudly say I NEVER do! It was just that delicious, I couldn't help myself! The bacon is crunchy and roasted beets are soft yet crunchy too, that combo just changed my life! That might need to be a staple in my kitchen now!

Roasted Bacon and Beet Salad
Serving size 4-6
Recipe from Against All Grain's Meals Made Simple
For the Salad:

2 medium beets, peeled and thinly sliced
1 avocado, diced
2 pears (I like Bartlett), diced

6 cups or more of lettuce (I mixed kale and my lettuce from the Farmer’s Market) washed, and ready to go

4 slices of organic bacon

¼ cup of chopped pecans

For the Dressing:

¼ cup of EVOO

2 teaspoons of White Balsamic Vinegar (or you can just use regular balsamic)

1 teaspoon of Dijon Mustard

Salt and Pepper to taste

Directions:

Preheat the oven to 400 degrees.

Peel beets and slice into thin rounds. Line a baking sheet with parchment paper. Lay sliced beets on the baking sheet towards the center. Make sure though, pieces don’t overlap. (Be prepared for some scary fingers! I would suggest cutting on a cutting board if you don't usually so it's easier to wash!)

Lay four slices of bacon over the beets. This will create a nice coating of bacon grease for the beets to roast in. (few things in life are better than bacon grease)

Cook for 15 minutes.

While cooking whisk together dressing. In a small bowl mix together EVOO, white balsamic vinegar, Dijon mustard, salt and pepper. Whisk until everything is combined. Set to the side in the fridge.

Once (first) 15 minutes are done, toss the beets around with the bacon just so each side is cooked evenly. Cook for another 10 minutes.

After those 10 minutes are done, throw in the pecans to roast for 5 more minutes.

When beets and bacon are finished, take out of the oven and place a few paper towels over the baking sheet. Pressing lightly (be careful it’s hot!) to soak up some of the grease. (don't skip this step, soggy bacon grease lettuce, gross)

While that cools, mix together pears, lettuce, and avocado! Once bacon is cooled, chop up the bacon and any beets that are not bite side. Mix everything together minus the dressing.

Serve with 2 tablespoons of dressing drizzled over the salad.


If you fancy, you can add some goat or any other soft cheese if you would like! Would be yummy!

Enjoy!

Tuesday, February 17, 2015

Healthier French Toast



I woke up on President’s day and I decided I wanted to get fancy! It's not everyday we have a three day weekend! So why not enjoy it!  Now, I didn't want to break the calorie bank, so, I decided to try to develop a healthy french toast to start cooking in the kitchen! Boy, this didn't disappoint! I mixed almond milk and egg whites to pair with my delicious homemade bread. I mean this bread is dreamy and life changing. That. Is. All.



Healthier French Toast
Serving size 2 (2 slices each)

4 slices of Homemade Bread
1 cup of almond milk
1/2 cup of egg whites

2 tsp of cinnamon (and a little extra when it is done)

1 cup of blueberries/strawberries

Coconut oil for spraying the pan

4 tsp of real maple syrup (grade B is best)

Directions:

Slice 4 pieces of bread off the loaf. Then put it away fast or else you may eat the rest of it.. don’t say I didn’t warn ya!
Mix together almond milk, egg whites, and cinnamon
Soak bread in the egg mixture for about 15 minutes.
While bread is soaking, heat up sprayed pan.
Use tongs to pick up the French toast and place on the pan. Cook until golden brown then flip.

When French toast is done cooking, sprinkle some extra cinnamon, add the berries (1/2 cup to each plate), and drizzle with 2 tsp of maple syrup!
Enjoy!