Christmas Breakfast: Stollen Scones

Stollen Scones are my version of a wonderful German bread eaten at Christmastime.  Citrus enhanced dough is filled with rum soaked cranberries and raisins.  Nuts add a little crunch, and it's topped with some beautiful sparkling sugar.  Such a treat to make for your Christmas morning breakfast!

Stollen Scones

There are many holiday breads eaten around the world at Christmas such as the German Stollen, Italian Panettone, Norwegian Julekake, and Greek Christopsomo.  Today I wanted to bring the flavors of the wonderful German Stollen bread and turn them into a friendly breakfast scone using my Basic Scone Recipe.  

These scones are to die for and certainly scream holiday.  Filled with rum soaked dried cranberries and raisins, pecans, and a moist and crumbly dough that's laced with citrus flavors and cinnamon.  Theses are the perfect item to make for your Christmas breakfast, or any winter morning.  Hot scones with the flavors of the holiday will leave you wanting more!

Enjoy!

What Ingredients do I need?

• dried cranberries
• golden raisins
• dark rum
• pecans
• all purpose flour
• lemon
• orange
• sugar
• salt
• baking powder
• cinnamon
• butter
• egg
• whole milk
• sparkling sugar (optional) for the tops

Substitutions and Variations

• You can use white whole wheat flour for half of the flour amount.

• Gluten free and almond flours would work well too.

• Use shortening instead of butter.

• Use dried cherries or apricots, or dark raisins

• Use walnuts or hazelnuts or pistachios instead of the pecans.

• Add pieces of candied lemon and orange peel to the dough.  (Make sure to leave out the zests.)

• Soak the fruit in boiling water instead of rum for an alcohol free product.

Kitchen Tips and Notes

• You can make either rolled or drop scones with this dough.  I've made drop scones this time around to give them a more rustic look.

• If you roll them out try using holiday cookie cutters to shape the scones!

• Scones will keep several days on the counter or in the refrigerator.  You may also freeze them individually for later use.

• These can be "made ahead" this night before.  Make the dough and create the individual scones placing them on the baking sheets.  Place them in the refrigerator overnight and bake them off the next day.

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More scone recipes you might enjoy!
Apple Ginger Scones

Pumpkin Cranberry Scones

Simple Chocolate Chip Scones

Lemon Blueberry Scones

Strawberry Shortcake Scones

Stollen Scones

Yield: 12 scones

1/3 cup dried cranberries

1/3 cup golden raisins

1/3 cup dark rum

1/3 cup chopped pecans

3 cups all purpose flour

zest of one lemon
zest of 1/2 orange

3 tbsp sugar

1/2 tsp salt

4 tsp baking powder

1/2 teaspoon ground cinnamon

3/4 cup butter (cold)

1 egg

1 cup whole milk

sparkling sugar

Preheat oven to 450 degrees.

In a bowl add the cranberries and the raisins.  Pour the rum over the fruit and mix together well.  Allow the fruit to sit 30 minutes to soak up the rum.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add the milk and egg and mix just until combined.  Drain the fruit from any remaining rum mixture.  Add the dry fruit to the dough and fold in until combined.

Remove the dough to a generously floured work surface and knead just until it comes together. Spray a 1/3 cup measuring cup with non-stick cooking spray.  Using the measuring cup spoon out the dough on to parchment lined baking sheets for drop scones. 

Sprinkle the top with sparkling sugar.

Place the scones in the oven and bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.

Winter Wonders: Winter Citrus Salad with Cinnamon Honey Drizzle

A variety of oranges, simply sliced, and drizzled with a decadent cinnamon honey will leave you wanting more of this easy Winter Citrus Salad!

Winter Citrus Salad with Cinnamon Honey Drizzle

I tend to gravitate toward the bounty of citrus that is available during winter.  We own a Cara Cara orange tree, a tangerine tree, and a kumquat tree and we can't wait until winter when they produce their delicious fruit.  It's only fitting that we utilize the abundance of fruit every way we can .  So when I saw this recipe over on SimpleBites.net I knew I had to make a version of this wonderful Winter Citrus Salad with Cinnamon Honey Drizzle.  

This dish is made with 3 different types of oranges, that are peeled and sliced, then drizzled with a cinnamon honey over the top.  Are you planning your Christmas meals yet?  This is a fabulous salad to serve for your Christmas breakfast or brunch.  It would also be a great dish at lunch as well.  The bright flavors really shine, and it is full of good for you ingredients and nutrients!

Enjoy!

What Ingredients do I need?

• Cara Cara Oranges
• blood oranges
• navel oranges
• tangerines
• honey
• cinnamon

Substitutions and Variations

• Switch up the variety or oranges.  Clementines and tangelos will add a different dimension.

• Add in pink or yellow grapefruit if you like.

Kitchen Tips and Notes

• Here's the easiest way to cut orange slices

• Try to use seedless oranges

• Great side dish for breakfast brunch or lunch

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Winter Citrus Salad with Cinnamon Honey Drizzle

serves 3-4

2 Cara Cara oranges
1 blood orange
1 navel orange
2 tangerines

2 Tablespoons honey

1/2 teaspoon cinnamon

splash of water

Trim the ends from the oranges.  Cut off the peel starting from the top going down along the side to the bottom.  You want to cut as closely to the peel as possible so you don't cut away all the fruit.  Lay the fruit on it's side and slice the oranges into rounds about 1/4" thick.  For the tangerines, peel off the skins and try to remove as much of the with membrane as possible.  Separate into sections.   Note:  I used seedless varieties.  If your have seed try and remove them after slicing. 

Arrange the oranges on a platter overlapping.  Top with the tangerine segments.  In a small bowl add the honey, cinnamon, and a tiny splash of water.  Whisk to combine.  If the mixture is too thick to drizzle add another splash of water to loosen it up to your desire.  Drizzle honey over the fruit and serve.

adapted from SimpleBites.net

Winter Wonders: Apple, Cranberry, Feta Salad

This easy Apple, Cranberry, Feta Salad is packed with nutrients and is perfect for all your Fall/Winter holidays!

Apple, Cranberry, Feta Salad

Crisp apple, dried cranberries, feta cheese, almonds, and butter lettuce come together in this fresh Autumn/Winter salad.  And the best of all? It has the perfect homemade apple cider dressing to go with it!  This salad is a must for your lunches or as a side dish,  but also for picnics, gatherings, and potlucks.  Since it has a Autumn/Winter vibe it's perfect along side Thanksgiving or Winter holiday dishes.

Enjoy!

What Ingredients do I need?

• butter lettuce
• red apple - I used an Envy
• sliced almonds
• feta cheese
• dried cranberries
• cucumber
• apple cider
• apple cider vinegar
• olive oil
• dijon mustard
• honey

Substitutions and Variations

• Try adding poppy seeds to the dressing for a nice depth of flavor.
• Change the base lettuce to kale, such as curly kale or lacinato kale.

Kitchen Tips and Notes

Note that the recipe can easily be doubled or tripled for a larger group.

• This salad recipe can be turned vegan, plant-based and dairy-free, simply omit the cheese.
• If you have some time available, toast the almonds in a dry pan before chopped them, this will greatly enhance their flavor.

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Apple, Cranberry, Feta Salad

serves 4

Salad

1 head butter lettuce, chopped
1 red apple, cored and chopped in to chunks

1/2 English cucumber, sliced
1/3 cup sliced almonds
1/3 cup crumbled feta cheese
1/3 cup dried cranberries

Dressing
4 tablespoons apple cider vinegar
1/2 cup apple cider
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon salt + fresh cracked black pepper
1/4 cup olive oil

In a large bowl add lettuce, apple, cucumber, almonds, feta, and cranberries.

In a bowl or mason jar, whisk together all dressing ingredients: apple cider, mustard, apple cider vinegar, olive oil, honey, salt, and pepper. Dressing will be a little loose.  Toss with the salad before serving. 

Fall Flavors: Pumpkin and Eggnog Swirl Muffins

I've carried over my love of Fall pumpkin flavor through the winter holidays by making a warm, tender muffin that is not only pumpkin but is also swirled with eggnog cream cheese!

Pumpkin and Eggnog Swirl Muffins

Every Fall I love to indulge in all things pumpkin.  Pork and Pumpkin Stew, Farmstyle Pumpkin French Toast, Essential Pumpkin Bread, and we can't forget my special Pumpkin Pie with Orange Marmalade...yum!  But maybe easiest of all are pumpkin muffins.  

I love having a warm, tender muffin in the morning for breakfast, especially on the go.  These are spiced just right and so moist.  It's the best way to enjoy to seasonal flavors in one.  Possibly the best pairing if I do say so myself!

Enjoy!

What Ingredients do I need?

• eggs
• milk
• canola oil
• flour
• pumpkin puree (canned pumpkin, not pumpkin pie mix!)
• baking powder
• salt
• pumpkin pie spice
• cream cheese
• vanilla
• nutmeg
• cinnamon

What different ways can I serve muffins?

• breakfast
• brunch
• snacks
• with coffee or tea
• dessert
• perfect for grab and go breakfasts or snack
• bridal showers
• baby showers
• garden tea parties
• Fall tailgating

Substitutions and Variations

• You can do 1/2 the amount of flour in whole wheat flour if you like

• Substitute 1/2 cup of sugar for the brown sugar

• Use rum extract instead of rum for an alcohol free receipe

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Purchase a 6 well muffin tin for small batches.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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Pumpkin and Eggnog Swirl Muffins

For the filling:
4 oz cream cheese, softened
1 large egg yolk
2 Tablespoons sugar
1/2 teaspoon vanilla extract
1/2 Tablespoon dark rum or rum extract
pinch of nutmeg
pinch of cinnamon

For the muffins:
1/4 cup canola oil
1 large egg
1/2 cup pumpkin puree
1/2 cup light brown sugar
1 1/2 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

To make the filling, whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, sugar, vanilla, rum, nutmeg, and cinnamon.

Preheat your oven to 400 degrees. Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl add the egg, milk, canola oil and pumpkin puree. Whisk to combine. Add the flour, sugar, salt, baking powder and pumpkin pie spice. Stir until just combined. Do not overmix.
Take out about 1/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.

Place in the oven and bake for 18-20 minutes until the tops are golden brown and set. Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and allow to cool on a wire rack. Serve.

Fall Flavors: Roasted Beet Panzanella Salad with Cranberry Vinaigrette

With an array of fall flavors such a golden and red beets, gorgonzola, homemade croutons, and pecans this variation on a Tuscan bread salad is dressed up for the winter holidays thanks to a cranberry-juice vinaigrette!

Roasted Beet Panzanella Salad with Cranberry Vinaigrette

Thanksgiving is just around the corner and while I make all our traditional foods that everyone loves I also add 1 or 2 new side dishes for that year's menu.  It's a great way to try out new combination of flavors amongst all the standards.  I usually try a new salad and a new vegetable dish.  Today we are focusing on the salad.

Panzanella is a Tuscan bread salad that uses day old bread typically with tomatoes, onion, and cucumber.  Great for summer, but for the fall this variation uses special fall and winter treats!  Imagine a salad with beets (both golden and red), homemade croutons, gorgonzola cheese, and pecans and is topped by the most exciting vinaigrette that is made with cranberry juice! 

This salad is soooo yummy!  Don't skip the vinaigrette either...it bring bright flavors to the earthiness of the salad ingredients and makes it pop!  This will bring great flavor and that extra special something to all your winter holidays.

Enjoy!

What Ingredients do I need?

• arugula and spinach mix
• fresh mint
• beets
• shallots
• French or Italian crusty bread (for croutons)
• gorgonzola cheese
• pecans
• dried cranberries
• olive oil
• cranberry juice
• red wine vinegar
• honey

Substitutions and Variations

• Use a mix of herbs such as parsley, mint or dill instead of the arugula spinach mix

• Use fresh dill along with the spinach/arugula

• Use another base such as romaine, green or red leaf lettuce

• Boil the beets instead of roasting them

• Use dried cherries

• Use goat cheese or feta, or leave it out

• Use walnuts or hazelnuts, or leave them out

• Although homemade croutons are really good and simple to make, you could use a good store bought crouton

Kitchen Tips and Notes

• Make the dressing first since you will use this to marinate the beets, shallots, and croutons when roasting.

• Be cautious about using unsweetened cranberry juice.  Your vinaigrette will be very tart and may need to be balanced with more honey.

• Shallots roast quicker than the beets, so add them with the croutons

• Use a large roasting pan covered with aluminum foil that is sprayed with non-stick cooking spray. Red beets tend to stain your pan and this makes for easy clean up.

• Wear gloves when cutting red beets to avoid stains.  They will also stain wooden boards and plastic, cover with waxed paper before cutting to avoid stains.

• DON'T SKIP the Vinaigrette!  This really brightens up the earthy flavors in this salad.

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Roasted Beet Panzanella Salad with Cranberry Vinaigrette

serves 6

Vinaigrette
⅓ cup cranberry juice
⅓ cup olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground black pepper

Salad
2 medium red and 2 medium golden beets, trimmed, peeled, and cut into 1/2-inch wedges
2 shallots, cut into wedges 
4 cups 1-inch artisan bread cubes (french bread or Italian crusty bread will work well)
1/3 cup dried cranberries
3 cups arugula spinach mix

1/4 fresh mint, chopped 

Preheat oven to 425°F. Line a 15x10 sheet pan with aluminum foil sprayed with non-stick spray and set aside.  For dressing: In a small bowl whisk together cranberry juice, vinegar, honey, olive oil, kosher salt and black pepper.

Place red beets and yellow beets side by side on a sheet pan, without touching to avoid bleeding.  Drizzle with 2 Tablespoons of the vinaigrette tossing each section to coat. Roast 20 minutes, stirring once. Place shallot sin the middle of the pan; drizzle with 1 Tbsp. of the dressing, and bread cubes on the far end of the pan.  Toss with 2 Tablespoons of the dressing.  Roast another 15 minutes until beets are tender, bread is toasted, and shallots are roasted.  If shallots are done before the beets, remove them to a bowl and continue roasting. 

Add arugula/spinach mix to a large bowl along with the chopped mint.  Top with beets, shallots, and croutons. Add dried cranberries, pecans, and Gorgonzola cheese.  Serve with remaining dressing. 

Fall Baking: Apple Cider Doughnut Muffins

Bursting with the fall flavor of apple cider, these delicate muffins taste just like your favorite Apple Cider Doughnuts.  No one can resist these muffins, hot from the oven!

Apple Cider Doughnut Muffins

It's time to do some Fall baking and today we're talking muffins.  Simple and quick you'll have these in the oven and made in under 45 minutes.  I look forward to going to a local farm stand every year during the Fall season, specifically to get fresh apple cider.  There is nothing better, apart from a juicy whole apple, than fresh pressed apple cider.  We always buy a large quantity of it so that apart from drinking it warm, and cold (and spiked) I love to bake with it, and that's what we are doing today.

Apple Cider Doughnut Muffins are all around the internet lately so I thought I would join in the celebration and bring my version.  This uses my basic muffin recipe with the addition of apple cider, apple cider concentrate, and cinnamon.  The topping is cinnamon and sugar which creates that "doughnut" effect that makes this unique and special.  You only need 1 bowl to make these, so let's get baking!

Enjoy!

What Ingredients do I need?

• egg
• apple cider
• canola oil
• boiled cider (optional)
• flour
• brown sugar
• baking powder
• salt
• cinnamon
• white sugar

Substitutions and Variations

• Make mini muffins instead of regular size

• Add apple pie spice in place of the cinnamon in the muffin and/or in the topping

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Purchase a 6 well muffin tin for small batches.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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Apple Cider Doughnut Muffins

small batch - 6-7 muffins

1 egg
1/2 cup apple cider
1/4 cup canola oil
1 Tablespoon boiled cider (optional)
1 1/2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Topping:

2 Tablespoon butter, melted

1/4 cup sugar

1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, apple cider, and oil and boiled apple cider (if using). Mix together using a whisk.

Add the flour, sugar, baking powder, salt, and cinnamon. Stir just until combined. Do not over mix. 

Using a cookie scoop, add batter to the individual muffin tins.  Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. 

In a bowl add sugar and cinnamon, stirring to combine.  Brush the tops of each muffin with the melted butters.  Dip muffin tops in the cinnamon sugar mixture, covering well.   Serve warm or at room temperature.