Baking: Cranberry Scones!

More cranberries!

I’m about to give up on this, but then I only have 3/4 pouch left.  So, after talking about making scones for weeks, here I am! I dug out a recipe on Martha Stewart site (a place I haven’t ventured to in a long time) and made these 🙂

cranberry scones

You can find the recipe here: http://www.marthastewart.com/338474/cranberry-scones

There were a few modifications to the recipe.

  • As usual, I used Gluten-Free flour because thats all I have now. And its a lifestyle I’m working on. There is one thing to note about gluten-free anything is that it makes baked goods slightly more dry and in the case of an already pretty dry baked goods, like scones, there needs to be some moderation if you like.
  • I estimated the amount of butter, mostly because I only had two little slabs left so I could only work with what I had…
  • Half and half means milk and cream.  I used almond milk (2/3 cup) and then instead of cream, I used raspberry yogourt.  I would have preferred to use vanilla but it was a choice between raspberry and blueberry.

cranberry scones

The scones tasted good but I’m guessing because of the gluten-free flours, it felt even more dry than it usually would.  The cranberries added a burst of flavor and there were still hints of the raspberry yogourt in there which really helped.  However, I’d say it was a success because matched with tea in the morning, it was pretty good 🙂

I don’t make scones often so there’s still a lot of improvement that I can make on this.

Do you like scones? What do you like to add to it? 

I still have one more cranberry baking adventure. Any suggestions?

Baking: Oatmeal Cranberry Cookies (with Chocolate Chips)

I’m starting to have gotten all those fresh cranberries.  I’m at the last stretch to try and finish it before it gets too ripe to make anything.  In heart of making cranberry scones, somehow I changed my plan as I was flipping through recipes and decides to make oatmeal cookies instead.

I adapted this recipe from Butter’s Baked Goods  by Rosie Daykins.  This originally was with pecans and white chocolate chips.  I removed the pecans from the recipe below but if you ever want to use it, just ask and I’ll send you the full recipe 🙂

Note that I made two different ones.  In the first dozen, I made it with just cranberries and in the second one, for my boyfriend, I added in chocolate chips.

Oatmeal cranberries cookies

Just Cranberries

Oatmeal Cranberry Cookies

Ingredients

Makes 24 cookies

*2 cups all-purpose flour
1 tsp baking powder
*1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 1/4 cups dark brown sugar
3/4 cup granulated sugar
2 large eggs
*1 tsp pure vanilla
1 1/2 cups large-flake rolled oats
*2/3 cup white chocolate chips
*2/3 cup dried cranberries
Oatmeal Cranberry Cookies

With Chocolate Chips

1. Preheat oven to 350F.

2. Onto a large piece of parchment paper, sift together the flour, baking powder, baking soda and salt  Set aside.

3. In a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium to high speed until light and fluffy.  Scrape down the sides of the bowl.

4. Add the eggs one at a time and beat briefly after each addition.  Scrape down the sides of the bowl. Add the vanilla and beat again to combine.  Scrape down the sides of the bowl.

5. Turn the mixer to low and add the dry ingredients and the oats and mix until combined.  Add the white chocolate chips and cranberries and mix again to fully distribute.

6 Use the ice cream scoop to drop 24 equally sized portions of dough onto the prepared cookie sheets, about 1 1/2 inches apart.  Use the palm of your hand to press down lightly on the top of each cookie to flatten slightly.

7. Bake in the preheated oven for 15 to 17 minutes or until lightly golden around the edges and slightly soft in the center.

8. Remove from the oven and transfer to wire racks to cool completely.

patmeal cranberries cookies

Lets start with modifications, as usual:

  • Omit baking powder and vanilla.  I really should remember to buy them when I do groceries…
  • Gluten-free flour instead of regular all-purpose flour
  • Semi-sweet Chocolate Chips instead of white chocolate chips
  • Fresh cranberries instead of dried cranberries (I added about 1 cup instead of the 2/3 cup)

I haven’t made oatmeal cookies in so long that I forgot how delicious they were.  Plus, it is one of the simplest things to make.  These were perfect.  Plus, the whole fresh cranberries adds this tart taste to it which balances out the flavors a little.  My boyfriend isn’t a cranberry fan but the chocolate chips were great.  Next modification will be making a batch with just chocolate chip oatmeal cookies.

The only change I would make is to add some nuts in.  I’m sure it would add an even better texture to it 🙂

Any oatmeal cookie fans? Any suggestions for what to make with fresh cranberries? 

Baking: Cranberry Bread!

Ever since last year around Christmas/December, I’ve been on the lookout for fresh cranberries.  Its great to make cranberry sauce if I had to make a turkey for the holidays. For baking, fresh cranberries may be more sour than dried ones but its so much more moist or just better texture when using fresh stuff.  That is why I bought three pouches of cranberries so after having a dessert that I did for New Year’s Eve with my best friend (forgot to take pictures), I still have room for some more baking adventures. The first one that I chose is Cranberry Bread!

cranberry bread

This is a variation of the Pumpkin Bread that I posted before HERE taken from Betty Crocker’s Christmas Cookbook.

Cranberry Bread

Makes 1 loaf of 9×5 inch pan

Ingredients:

1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
*2 tsp grated orange peel
*2 tsp vanilla
*4 eggs
*3 cups all purpose or whole wheat flour
*2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
*1/2 cup coarsely chopped nuts
3 cups fresh or frozen cranberries (thawed and drained)
1. Move oven rack to low position so that top of pan will be in center of oven.  Heat oven to 350F.  Grease bottom of pan with shortening or cooking spray (I use oil).

2. In large bowl, stir sugar, oil, milk, vanilla and eggs until well mixed.  Stir in remaining ingredients except nuts and cranberries.  Stir in cranberries and nuts.

3. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes in pan or wire rack.

4. Loosen sides of loaves from pan; remove from pan to wire rack.  Cool completely, about 2 hours, before slicing.  Wrap tightly and store in room temperature up to 4 days or refrigerate up to 10 days.

cranberry bread

Some modifications:

  • Didn’t have so omitted: baking soda, grated orange peel, vanilla.
  • Misread so didn’t add in chopped nuts.
  • Substitute almond milk instead of regular milk
  • Substitute flour with gluten-free flour
  • Used 3 eggs instead of 4

This cranberry bread was pretty good.  It was moist and very fluffy.  The cranberries are a little sour so I used vanilla yogourt with it and it actually turned out pretty good. A very simple recipe and easy to put together.  Loved it!

How do you use fresh cranberries? Loved to hear your ideas.  I need to use up 1.5 pouches of it 🙂

Christmas Baking(?): Cranberry Jam!

Okay okay, its not exactly baking but I promise the coming weekend, I’ll get back on it and I’ll bake A LOT!  I have a few things bookmarked to do already.

But, this weekend, I promised my mom that I’d try my hand at making some cranberry jam.  It not exactly Christmas related but its red so still feels very festive 🙂

Plus, jam is relatively easy to make.  Just need to stand around while it boils in water and the mixture gets a bit more solid.

Cranberry Jam

Cooking Cranberry Jam

Here’s the instructions adapted from a recipe on the Martha Stewart site:

http://www.marthastewart.com/343503/spicy-cranberry-jam?search_key=cranberry%20jam

This was originally a Spicy Cranberry Jam, however, my mom and I aren’t much of “spicy” people so we took out the jalapeno and compensated with a little bit more sugar, something like 1/2 cup to 1 cup more sugar to make it not so sour.

I tasted it with some whole wheat bread and it was pretty good. The consistency is perfect, just like fruit  jam/jelly. Its more a jelly form.  It tastes sour but not so much that its hard to swallow.

Healthy choice for sure 🙂

What jams do you like to make?