fast, good, do it

If eating breakfast isn’t the problem but making it is, this is a perfect make ahead recipe for eating on the run…

Fresh Cranberry Scones

Makes 12 to 18 scones, depending on size
1 1/2 cups fresh cranberries
1/3 cup light brown sugar
1 small orange or clementine, zested
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup to 1/2 cup milk
Turbinado sugar, for sprinkling, optional

For the rum glaze:
1/3 cup powdered sugar
2 tablespoons dark rum
2 teaspoons vanilla

Heat the oven to 350°F and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.

In the bowl of a food processor, whiz the cranberries with the brown sugar and orange zest until lightly chopped. Remove to a separate large bowl. Back in the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and pulse with the flour in the processor just until roughly crumbled.

Mix the flour and butter mixture with the cranberries in their bowl. Add the milk and stir just until the dough comes together; it’s fine if there is still crumbly flour.

Sprinkle the countertop or a board with flour, and dump the dough out on it. Cut out rounds using a biscuit cutter or glass, or pat into a thick circle and cut into wedges. If you aren’t planning on using the rum glaze, sprinkle the scone tops with sugar.

Bake for 20 to 25 minutes or until just golden. Serve warm.

To make the glaze, whisk the powdered sugar, rum, and vanilla together until they form a thick, glossy glaze.

If using the glaze, arrange the scones on a baking sheet or cooling rack and drizzle lightly with the rum glaze. Let sit and cool until the surface of the glaze dries. updated from recipe originally published November 2007.


let the celebrating begin…

Pomegranate and Orange Champagne Punch

This festive punch is a favorite to serve to a crowd. Substitute the champagne with sparkling cider, or soda if you prefer a non-alcoholic punch.

1 cup pomegranate seeds, separated
½ cup mint leaves
4 cups pomegranate juice
3 cups orange juice
½ cup orange-flavored liqueur, such as Grand Marnier
2 bottles (750 ml) Champagne, Prosecco or other sparkling white wine
1 orange, sliced
**To make this non-alcoholic, substitute the champagne with 1 liter orange flavor sparkling soda and omit the orange-flavor liqueur.
To make the ice cubes: Place 1-2 mint leaves in each space of an ice cube tray. Divide ¼ to ⅓ cup of the pomegranate seeds among the ice cube spaces. Fill with water and freeze for 4 hours or longer, until solid.
Mix the pomegranate juice, orange juice and orange liqueur in a large punch bowl over the ice cubes. Add the champagne and stir. Add slices of orange juice and the remaining pomegranate seeds to the juice and serve. Add more mint leaves as garnish if desired.

thanks to

cookie day

today is National Cookie Day- yaaay!!

Eat cookies, bake cookies and have a cookie party!!!!

eat and go

If you are always eating on the run here’s an easy cook and eat on the run breakfast, lunch or dinner that’s very good- Spanish fried eggs

To make a Spanish fried egg: Heat about 1/4 inch of olive oil in a very small, heavy skillet. Heat over medium-high heat until very hot; it should just be beginning to smoke. Crack an egg into a cup or mug. When the oil is hot enough, carefully slip the egg into the oil and immediately turn the heat down to medium-low. Spoon the hot oil over the egg as it cooks. Cook for no more than a minute and a half then take the pan off the heat and remove the egg with a slotted spoon.

Sprinkle with sea salt and fresh pepper and enjoy immediately with a hunk of fresh bread-it will keep you running longer…

this and so many more great recipes from

when in doubt eat cake

go for it

One-Dish Chocolate Cake
Makes 1 (9×9-inch) cake

1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup water
1/3 cup  safflower or other neutral-tasting oil
1 teaspoon cider vinegar
Powdered sugar, for dusting (optional)

Preheat the oven to 350°F. Whisk together the cocoa powder, flour, granulated sugar, salt, baking soda, and baking powder in a 9-inch square cake pan.

Add the water, oil, and vinegar to the pan, stirring gently to blend the wet ingredients into the dry. Scrape down the sides with a silicone spatula and bake until a cake tester or toothpick inserted in the center comes out clean, about 30 minutes. Cool for 30 minutes before serving. Serve plain or dusted with powdered sugar.

spooky good grilled cheese-boo

I totally don’t care that I have burned every grilled cheese sandwich that I have ever made…I’m so used to the taste of burnt grilled cheese that I don’t know if I even like unburnt grilled cheese anymore. That is not going to stop me from making grilled cheese a lot…I’m going to try some of these:

How To Make A Fantastic Grilled Cheese Sandwich

2 slices bread
1 tablespoon butter
Generous 1/4 cup grated cheese, like cheddar, monterey jack, or any other melting cheese
Skillet, large enough to fit your sandwich (non-stick, stainless steel, or cast iron)
Lid, which can be the actual skillet lid or another pan’s lid or a handy baking sheet
Melt the butter in the skillet: Place the skillet over medium heat and add the butter. Let the butter melt completely. When the butter begins to sizzle, that means your pan is hot enough for the sandwich. Spread the butter around the middle of the pan with the spatula.
Rub the bread in the melted butter. You only need to rub one side, but I do both. Remove one of the slices and keep it close by.
Pile the cheese on the bread: Pile the grated cheese in an even layer over the entire surface of the bread, go right up to the edge.
Cover the pan: Cover the pan with a lid. Let the cheese melt until it’s almost entirely melted, but you can still see some whole unmelted cheese pieces, 2 to 3 minutes.
Take the cover off the pan and top the sandwich with the other piece of bread (buttered side out). Squish slightly so the top adheres to the melted cheese. Flip the sandwich over.
Continue cooking until both sides are toasted: Let the sandwich cook on the other side until toasted golden brown, another 1 to 2 minutes. If the first side wasn’t as toasty as you like, flip the sandwich again and toast until golden brown, eat immediately…
Grilled Sandwich Variations:
Olive Oil Grilled Cheese: Replace the butter with olive oil.
Bacon & Cheese: break the bacon into bits before assembling, or any slices of meat.
Caramelized Onion Grilled Cheese: Along with the cheese, add some caramelized onions.
Three Cheese Sandwich: Grab three random cheeses from your fridge that seem like they will all melt at about the same time.
so many great ideas from

flip ’em

I forgot how much I love pancakes…these are delicious

Sour Cream Blueberry Pancakes 


2 cups Bisquick™ Original baking mix
1 cup sour cream
1/2 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries


1 Heat griddle or skillet; grease if necessary. Stir all ingredients except blueberries in large bowl until blended. Stir in blueberries.
2 Pour batter by scant 1/4 cupfuls onto hot griddle.
3 Cook until edges are dry. Turn; cook until golden brown.

crisp apple chips

Maybe the best part of Fall is apples. There are good apples everywhere…but if you buy or pick too many or some of them aren’t so great, try making apple chips. The apple chips that you buy are like eating rubber bands, but these are easy and good snacks…

The thinner you slice the apples the crispier the apple chips…core the apples and slice them into thin rings. Lay the slices in a single layer on baking sheets lined with parchment paper. Sprinkle on cinnamon sugar or nutmeg or experiment with flavors and bake them in a 225°F oven. After an hour, turn the slices over, they only take another 30 minutes in the oven. After taking the chips out of the oven, spread them on wire cooling racks and once they’re cool, pack them in airtight containers if there are any left.

ease into it

no one is less happy about admitting that summer is fading fast, but I found a good Autumn soup to help ease into it instead of going head first into Fall like I do most things…

simple Autumn roasted pumpkin soup

Serving Size / Yield
6 servings
4 -5 C. diced peeled pumpkin
2 large carrots, thickly sliced
2 large thickly sliced parsnips
1 medium sweet onion, diced
1/2 head garlic, still in the skins
4 T. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 to 3 C. vegetable stock, enough to bring the puree to the thickness you prefer
1 T. smoked paprika
pinch ground paprika
2 T. chopped fresh thyme
salt and pepper to taste

Preheat your oven to 350°F. In a large bowl, toss together the parsnips, carrots, onion, pumpkin, garlic, olive oil, salt and pepper. Place mixture in a shallow baking pan and roast for 40 minutes. Remove the garlic from the skins and place in a food processor with the other vegetables. Puree until smooth. Try adding some vegetable stock to help remove any lumps. Pour into a saucepan and add the vegetable stock, paprika, cloves, thyme, salt and pepper. Simmer for 10 minutes, stirring occasionally. Serve immediately.


brownie heaven

summer is almost over- but, keep fighting the end of summer don’t give in… these great chewy brownies will help

Makes 16 2-inch-square brownies

Adapted from The Kitchn Cookbook

1/2 cup plus 2 tablespoons unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, finely chopped
4 ounces bittersweet chocolate (70% cacao), finely chopped
2/3 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2/3 cup chopped walnuts, optional

Metal 8×8-inch baking pan
Baking spray or butter for greasing the pan
3-quart saucepan
Spatula or wooden spoon

Line a baking pan with parchment: Heat the oven to 350°F and move an oven rack to the center of the oven. Line a metal 8×8-inch baking pan with parchment paper so that it hangs over two sides of the pan. Lightly grease the pan and parchment with baking spray or butter.
Melt butter and chocolates in a saucepan: Melt the butter and both chocolates in a 2-quart saucepan over low heat, stirring frequently.
Add the sugar: Remove from the heat and whisk in the sugar and brown sugar. The mixture will be grainy.
Add the eggs: Whisk in the eggs and egg yolk, one at a time, and then the vanilla. Whisk vigorously for about 1 minute.
Add the dry ingredients: Stir in the flour, salt, and baking powder, then fold in the walnuts, if using.
Spread the batter in the pan: Spread in the prepared baking pan.
Bake the brownies: Bake for 25 to 35 minutes or until a tester comes out with just a few crumbs. The edges should look firm and well-baked, and the center should be moist but not gooey.
Chill the brownies: Immediately put in the refrigerator to cool. Chill for at least 1 hour before slicing. Brownies will be at their chewiest when completely cool. Store at room temperature for up to 5 days, well covered.