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heavy cream

Orange Cranberry Scones

scones, cranberries, thanksgiving, fall, orange, baking

A drizzle of orange glaze and sprinkle of hazelnuts to top them off and give them that extra something.

 

Oh Thanksgiving, the time of year where we go completely INSANE for one day of binge eating. Us Americans really do it right! But in all seriousness, it’s basically the Superbowl for foodies, am I right? Days and weeks of preparation for the perfect desserts, sides and appetizers. Gathering all your closest friends and family to celebrate nothing other than FRIENDSHIP. It really is the quintessential holiday. 

 

Thanksgiving Morning

Like most holidays, tradition comes into play heavily! Beware, anything you start in 2018, be ready to continue for the next 10 years (especially those with kids). We introduced our kids to the Macy’s Thanksgiving Day parade a few years ago. It was one of their first experiences watching live TV, including all those brainwashing commercials. I happened to make some Cranberry Orange Scones for something to nosh on before our 10 course meal later that night. Fast forward a few year later, guess what my kids do every Thanksgiving? Yup, watch the Macy’s Thanksgiving Day parade and nosh on Cranberry Orange Scones. Who am I to mess with tradition? 

Cranberry Orange Scones

Tender, flaky and cranberry orange goodness! Perfect for your holiday table.

 

Scones

These simple scones come together rather easily and quickly, but the best part is you can prepare them days even a few weeks ahead of time. Making them ahead and popping them into the freezer will make you a STAR Thanksgiving morning. It’s also one less thing to worry about preparing. Fresh cranberries are the star of this scone, with fragrant hints of orange and flaky layers they’re sure to be a hit! 

One bowl, a few tools and you’re ready to create magic in the kitchen. Once mixing your dry ingredients together, work the few tablespoons of butter together between your fingers or with a pastry cutter. Pour in your heavy cream (aka liquid gold) and mix together gently until a shaggy dough forms. Dump onto a clean surface and work your dough gently into a rectangle, fold over a few times gathering all the loose dough bits to incorporate. Once a solid dough forms, cut in half then shape each half into a round about 1.5″ thick. Cut into 6 pieces for each circle for smaller scones. Place on your prepared baking sheet (parchment or silicone lined) and pop into the freezer or bake immediately. After baking, allow to cool and drizzle the delicious orange glaze on top for a perfect morning treat. 

Whatever your Holiday traditions, wishing you the best and most festive! As always, I love seeing your creations! Tag me on Instagram or Facebook for a chance to be featured in my stories! 

xoxo
Cosette

scones, cranberries, thanksgiving, fall, orange, baking

Fresh cranberries are naturally tart, a little sugar and butter help create something delicious.

 

scones, cranberries, thanksgiving, fall, orange, baking

Combine the butter into your dry ingredients until little pebbles form.

 

scones, cranberries, thanksgiving, fall, orange, baking

Heavy cream makes these scones ANYTHING but dry!

 

scones, cranberries, thanksgiving, fall, orange, baking

Use your hands to form 2 circles then cut into triangles.

 

scones, cranberries, thanksgiving, fall, orange, baking

The height on these scones make them sooooo tender and flaky!

 

For more cranberry inspiration, check out these amazing blogs and the Instagram hashtag #yesyoucranberry

What Annie’s Eating Cranberry Gin Fizz

Square Meal Round Table’s Cranberry Orange Streusel Pie

Easy and Delish — Avocado Cranberry Hummus Dip

The Cooking of Joy’s Cranberry Curd Tart

Jessie Sheehan Bakes – Cranberry Buckle

Ciao Chow Bambina – Cranberry Pecan Cracker Spread

Baking The Goods – Cranberry Apple Brown Butter Crumble Pie

Katiebird Bakes – Cranberry Sauce Breakfast Rolls

Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins

The Baking Fairy – Vegan Cranberry Apple Bundt Cake

You Can Live Rich On Less – Cranberry Cherry Tarts

Sift & Simmer – White Chocolate Cranberry Cookies

Bappy Girl – https://bappygirlyum.blogspot.com/

Ronnie Fein – Baked Goat Cheese with Honey Sauce and Cranberries:  http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries

Lemon Thyme and Ginger https://lemonthymeandginger.com/baked-french-toast-apple-cranberry-compote

Cranberry Agua Fresca with Mint and Lime: http://www.holajalapeno.com/2016/11/cranberry-agua-fresca.html

Cranberry Pie with Dried Figs and Cashews: http://www.ronniefein.com/blog/honey-cashew-pie

Susannah Chen’s Cranberry Pico de Gallo

Katherine in Brooklyn: Cranberry Cinnamon Buns

Pie Girl Bakes: Dark Chocolate Chunk Cranberry Cookies

Clean Plate Club: Glazed Cream Puffs with Cranberry Buttercream

Tiny Kitchen Capers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/

Le Petit Eats: Dark Chocolate Tart with Cinnamon Sugared Cranberry

Prickly Fresh’s: Cranberry Crostini with Prosciutto & Port Salut

Zestful Kitchen: Naturally Sweetened Cranberry Curd

Simple and Sweet Food: Fresh Ricotta and Spiced Cranberry Crostini

Frosting and Fettuccine  http://frostingandfettuccine.com/cranberry-cheesecake-bars/

 

Print Recipe
 Orange Cranberry Scones
scones, cranberries, thanksgiving, fall, orange, baking
Course Baked Good
Cuisine American
Keyword breakfast
Prep Time 10 minutes
Cook Time 18 minutes
Servings
scones
Ingredients
Scones
Orange Glaze
Course Baked Good
Cuisine American
Keyword breakfast
Prep Time 10 minutes
Cook Time 18 minutes
Servings
scones
Ingredients
Scones
Orange Glaze
scones, cranberries, thanksgiving, fall, orange, baking
Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter and work into small crumbles with pastry cutter or fingertips. Add in cranberries, zest and gently toss together.
  3. In a liquid measuring cup mix together vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
  4. Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into 2 disks, rolling gently to create about 1.5" thick. Cut each disk into 6 even triangles. **see note below for freezing
  5. Place 1-inch apart on the prepared baking sheet and bake for 18-20 minutes or until golden brown and cooked through (best to bake 1 tray at a time, if you can't, swap trays at the halfway point to ensure even baking and browning on top).
  6. Remove from the oven and transfer to cooling rack. Make glaze, whisk powdered sugar and juice until a smooth glaze forms. Drizzle on top of cooled scones, top with hazelnuts if you like.
Recipe Notes

**Make ahead. Go through all the steps for scones except baking. Once you have cut scones, you can freeze on the baking sheet until form then toss them into a zip lock bag. Anytime you want a fresh scone, pop into the oven and glaze! Great before the holidays!

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Hosted Brunch ~ Frittata

Thank you to the Chinet® brand for sponsoring this post.

Click the Image Above to Shop!

One of my favorite type of get-togethers is brunch. It is the perfect time of day, which allows you as the host to have enough time to prepare but yet early enough to get cleaned up and time to relax in the evening. Spending time with friends and family is so important and fun, especially as the weather begins to warm up. While I love cooking, cleaning up is NEVER fun! That’s why I love having premium Chinet® Classic White™ plates on hand. They are simple, elegant and strong. Using Chinet Classic White products makes serving and cleanup easy, so you can spend more time with friends, family and guests. Living in Portland composting is mandatory, it is nice to know that Chinet Classic White plates are made from 100% recycled material that can be composted after use. Even if you don’t live in an area with composting, they can be backyard composted! 

So here are some ideas to help you get your first brunch party underway! 

brunch, eggs, tablescape

Full brunch table spread using Chinet® Classic White™ plates, napkins, cups and cutlery.

Steps to hosting a gorgeous brunch:

  1. First up is choosing a main course. Something like this simple frittata (recipe below), a nice tray of mac & cheese, a bagel bar with homemade bagels + lox and veggies, or a putting together this savory tart are perfect options!  

    frittata, brunch, breakfast, vegetarian

    Veggie Frittata

  2. Next, I always have a salad or some kind of veggies on the table or within the meal. For this brunch, I actually made up some avocado toasts drizzled with olive oil + flake salt and pepper. But a simple green salad or something like this carrot spinach salad would be lovely. 

    avocado, toast, brunch, breakfast

    Avocado toast

  3. A baked good is always appropriate, folks like to have something sweet, especially when it’s borderline breakfast. These banana muffins are perfect and individual portion sized. Or make a simple banana bread loaf, like this tahnini banana bread! Or really wow your guests with a gorgeous cake, here are some of my favorites: strawberry shortcake, apple cake, lemon blueberry bundt. 

    banana muffins, brunch, breakfast

    Delicious banana muffins are perfect on a cake stand to elevate on your table for visual interest.

  4. A small cheese board with fruit, cheeses, olives and dips, such as hummus, labneh and baba ganoush are perfect for friends to snack on. 
  5. Setting the table for your guests is so important! I love adding some linens, such a tablecloth or runner to make it pop.  Of course add some greens and flowers to make a gorgeous scene and an inviting place for your guests to dine. 
  6. Then your tableware. I chose to use Chinet Classic White plates to keep my table simple, elegant and convenient for me. I also used Chinet Classic White napkins rolled and wrapped with some twine and greens to give them a bit of elegance and pop of color. Choosing to use Chinet Crystal Clear cut crystal cutlery and cups tied the whole table scene together and cleanup a breeze!

    brunch, tablescape, breakfast

    Chinet® Classic White™ plates and napkins wrapped in twine and fresh greens.

  7. When you’re ready to begin your brunch, have your guests fill up their Chinet Classic White plates that are strong enough for extra helpings and enjoy a morning filled with fun and laughter without the stress of cleaning up! 

I hope you enjoyed the details on setting up a brunch and be sure to check out Chinet Classic White products by clicking here and the Frittata recipe below for your next event! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Chinet® and Classic White™ are registered trademarks of Huhtamaki, Inc. in the U.S. and other countries.

Print Recipe
 Veggie Frittata
Adapated from The Kitchn https://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717
frittata, brunch, breakfast, vegetarian
Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
frittata, brunch, breakfast, vegetarian
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl, whisk your eggs, heavy cream, 1/2 tsp salt, a few grinds of pepper. Set aside.
  3. In an oven safe heavy-bottomed pan or cast iron skillet, heat your oil on medium-high and add in your veggies. Continue to saute until softened add your additional salt.
  4. Once veggies are softened, add in your pesto (or garlic), rosemary and spinach. Begin to stir and mix until spinach is wilted.
  5. Once spinach is wilted, flatten in pan and sprinkle cheese on top and allow to melt for 1-2 minutes.
  6. Pour your egg mixture on top making sure it coats the veggies in their entirety.
  7. Allow the eggs to set around the edges of the pan for 2-3 minutes.
  8. Then pop into 400 degree oven and bake for 8-10 minutes until eggs are set. You can cut a slit in the center, if any runny egg comes out, continue baking. Otherwise, remove and let cool for 5 minutes and then serve.
Recipe Notes

You can adjust and adapt your recipe to include any leftover veggies, potato or meats you have on hand. It is a very adaptable recipe! Would love to see how you make it your own. 

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Chocolate Tarts

chocolate, tarts, mother's day,

Chocolate tarts made with Moonstruck chocolate. Perfect for Mother’s Day

I see you mama, chasing your toddler through the park. 
I see you mama, trying to get through your grocery list and managing the tantrum your child decided to have.
I see you mama, driving to and from school, practices and school events with grace. 
I see you mama, reading to your kiddos.
I see you mama, doing laundry, getting lunches ready, making sure the house is clean for your family.
I see you mama, going to work, coming home and taking on your 2nd job. 
I see you mama, healing that booboo with a kiss. 
I see you mama, watching your kids at every performance, game and special event ready with your camera. 
I see you mama, taking the world on your shoulders. 
I see you mama. I admire you. I respect you. I support you. I am with you 100%. 

Mother’s Day

To all the mamas in the world, you are MORE than anyone can understand. You are what makes this world run, you are what makes our hearts grow. I am thankful to my own mama for giving me the life that I have, for caring, nurturing and making me a better person. However you decide to celebrate this Sunday, whether you are celebrating as a mom, with your mom or just celebrating a special person in your life, take the time to cherish and embrace the amazingness these woman share. 

Happy Mother’s Day! 

Xoxo
Cosette

tarts, chocolate, moonstruck, mother's Day

Make mom a handmade tart this Mother’s Day!


Print Recipe
 Chocolate Tarts
chocolate, tarts, mother's day,
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Filling/Topping
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Filling/Topping
chocolate, tarts, mother's day,
Instructions
  1. Preheat oven to 350F Equipment: (6) 5" tart pans
  2. In a food processor, blend the chocolate graham crackers + sugar until fine crumbs form. Empty into bowl and add in melted butter.
  3. Place a heaping 1/4 cup of crumb mixture into each 5" tart pan. Using tamper or cup, pat down the crumb mixture until flat and even on bottom and a crust forms along the edges
  4. Place on baking sheet and bake for 20 minutes. Remove and let cool.
  5. Heat heavy cream in a small pot on medium heat until just boiling. Pour hot cream over chopped chocolate and let sit for 5 minutes, do not stir.
  6. After 5 minutes, stir until a smooth chocolate mixture forms. In a small bowl, whisk eggs, vanilla and salt and add into chocolate mixture.
  7. Spread about a teaspoon of strawberry jam on the bottom of each tart until covered with a thin layer. Then pour your chocolate filling in each of the 6 tart pans to fill.
  8. Bake on baking sheet for another 20 minutes until set.
  9. Once out of the oven top with Moonstruck Chocolate Strawberry Basil Bark and flake sea salt. Let cool for an hour or refrigerate until ready to serve. Can also be topped with whipped cream. Enjoy!
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Creamy Mushroom Soup

Cream of Mushroom Soup

I often sit and reminisce about the days of old, you know, back when I was younger which seems like AGES ago at this point in time. When did I get old exactly? Oh yeah, probably when I came to the realization that I became a mom just about 10 YEARS AGO! What?!? Yes, my oldest will be 10 in just about 2 weeks. I can barely comprehend this. I’m a mom. I’m a mom of 3. I became a mother 10 years ago. Clearly this is the point I realized I’m getting old. **Sigh**

So now that I’m older and wiser (clearly), I feel I’m very equipped to tell you about what you should be eating and feeding your family! When I was a kid I had this thing with Campbell’s Cream of Mushroom Soup, I know, I know, what was I thinking? But there was something comforting about it and frankly, in college it was so easy to make and so delicious with some saltine crackers. One can + instant happiness. 

Cream of Mushroom Soup

I had this craving to make a soup like I used to enjoy (when I was young) a cream of mushroom soup that is a little more adult and full of flavor. We’ve had quite the bout of sickness run through our household so soups have been a bit hit! I made a big pot of this and a big pot of my Chicken Noodle Soup and slowly, through the power of food, rest and medicine, everyone is on the mend again. The beauty of this soup is that it takes less than 30 minutes to make, perfect for a meatless dinner, a dinner party, easy enough for a weeknight dinner or even for a holiday gathering. I love pairing simple rustic ingredients that are packed with so much flavor. The earthiness of the mushrooms combined with the freshness of the thyme and bit of cream make this hearty and so satisfying. 

I hope you give this recipe a try and include it in your rotation of meals. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Print Recipe
 Creamy Mushroom Soup
Cream of Mushroom Soup
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Cream of Mushroom Soup
Instructions
  1. Begin by prepping your mushrooms by cleaning them with a damp paper towel. Gently wipe the tops and stems with the damp paper towel to remove any dirt. Do not submerge mushrooms in water.
  2. Heat 2 tablespoons of butter in a frying pan and add your assorted mushrooms (baby bellas + maitake) and 2 sprigs of thyme and a dash of salt. Cook until tender and set aside.
  3. In a heavy-bottomed pot, heat 2 tablespoons of butter and add chopped shallots and sliced crimini mushrooms. Let the mushrooms and shallots soften, continue to stir until the liquid from the mushrooms begins to evaporate, about 5-7 minutes.
  4. Add in your minced garlic and the leaves from about 8 of your thyme. Stir until fragrant, just a few minutes making sure the garlic doesn't burn.
  5. Add in 4 tablespoons of butter and your flour to coat your mixture.
  6. Slowly add your vegetable stock while stirring.
  7. Bring the mixture up to a gentle boil, then reduce and remove from heat.
  8. Place your immersion blender in the pot and blend the mushroom mixture until desired consistency. Place pot back on heat and add in your other mushroom mixture and 2 cups of heavy cream. Salt & pepper to taste.
  9. Enjoy!
Recipe Notes

You can certainly keep your mushrooms all whole and saute all together if you prefer and avoid blending. I enjoy the smooth and creaminess with some delicious meaty mushrooms. 

You can find the lovely walnut cutting board on Arousing Apetites:
https://shop.arousingappetites.com/collections/chefs-kitchen-tools/products/black-walnut-wood-cheese-board-with-drip-groove-2

 

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Trio Meatballs in Cream Sauce

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

I don’t know about you but dinner is always the wild card around our house. Breakfast is pretty much the same options; cereal, eggs, avocado toast, bagels, some baked good. Lunches also don’t change too much: sandwiches, leftovers, small bites of cheese, salami & crackers. But dinner, dinner always has to be different. I can’t serve pasta every night of the week or my family would go berserk! We aren’t the family that has the same meals on rotation (but sometimes I wonder how great that would be)! Instead, I try to come up with new ideas, twists on old favorites and create some yummy food. But I guess I wouldn’t be very good as a food blogger if I didn’t at least try to be inventive, am I right?

While meal planning is clearly one of the best and most practical ways of creating wholesome meals, let’s face it, sometimes life throws you too many balls and you drop them all so meal planning does NOT happen. Like these past few weeks, I have been completely off my game and truly winging it day in and day out. On those afternoons I stumble into the grocery store, searching for some food gods to tell me what to feed my children, I generally turn to the meat department first. We aren’t that non-meat eating family, so if you’re into that sort of thing this might not be for you. My children legitimately tell me that if there isn’t meat in a meal it’s not a full meal (goodness, I have some picky foodies at my table)!

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

As I shopped the meat department the other day, ground lamb caught my eye and I thought, meatballs! While I love lamb, it is definitely a strong flavor and I wanted to mellow it out especially since I was thinking about making a creamy sauce. I threw in some ground beef and ground veal to make quite the eclectic meatball trio. What I love about making meatballs is that they can be a meal on their own, frozen to use later or added to a variety of meals throughout the week. It’s definitely great food item and if you’re more organized than me, making these ahead on the weekend can give you a head start on those weekday meals.

This dish would be great to serve to a crowd without the pasta or even as a meatball sub. Ultimately, it is a wholesome meal that your family will love. My kids gobbled up every bite! I hope you and your loved ones enjoy! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

Print Recipe
 Trio Meatballs in Cream Sauce
This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Instructions
Meatballs
  1. Combine your meats, eggs and breadcrumbs in a large bowl.
  2. Heat 2 tbsp olive oil in a large pan on medium high heat and add your chopped onions + 1 tsp kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.
  3. Let your onion mixture cool slightly then add to your meat mixture.
  4. With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.
  5. Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).
  6. Heat a large skillet and add your remaining 2 tbsp olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).
  7. Remove and continue until meatballs are all browned.
Sauce
  1. Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.
  2. Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.
  3. Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.
  4. Cook your pasta according to package directions, drain and mix in your sauce and meatballs.
  5. Top with fresh parsley and additional thyme if desired. Enjoy!
Recipe Notes

**You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through. 

**Meatballs and sauce can be served as is without the pasta, great as an appetizer

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Almond Pear Cardamom Scones

As I sit here watching The Great British Baking Show I’m reminded of several things:

  1. One is significantly cooler with a British accent (why don’t have I have a British accent??? I suppose I’m not that cool. )
  2. How are the judges on the show not 300 pounds? Have you seen how many desserts they eat??
  3. This show is really very zen, I can watch it on repeat and be lulled to sleep. (I’m almost asleep writing this.)
  4. It’s almost Christmas which means I can watch Love Actually on repeat (Best movie EVER!!!)
  5. I really don’t know a whole know a lot about British desserts. 
  6. I am no where near brave enough to be on a competitive cooking show! 

But I digress, the reason I’m talking about British baking is because scones, yes, scones! The perfect British afternoon tea snack. The thing about scones is that they are not overly sweet and so perfectly delicate. They really are a perfect accompaniment with tea or your morning coffee (as we like to do here in the good old United States!) There are so many variations of scones: sweet, savory, butter, cream, fresh fruit, dried fruit, the possibilities are really endless. 

As we are fully immersed into autumn, fall flavors are running rampant on Instagram: pumpkin, apple, squash, caramel, cinnamon. But there is one underdog, the under represented flavor: pear. Apple tends to be the star of fall, which don’t get me wrong, I LOVE APPLE! But I also love pear and pear treats are equally delicious. So I wanted to bring this special, beautiful fruit into the light and my first is with these delicious scones. 

I present to you, Almond Pear Cardamom Scones. Cardamom because well, cinnamon is clearly already paired with apple. I think the cardamom is such a sultry spice that lends itself so well in baked goods, especially with pears. And I love almonds in just about everything. One of my favorite ways to make scones is by using heavy cream versus butter. The heavy cream serves the same purpose as butter and doesn’t require any cutting or grating into your flour, just pour and mix! These are a perfect Thanksgiving breakfast treat as well, check out my tip below about preparing ahead. I hope you enjoy, as always, I love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

Print Recipe
 Almond Pear Cardamom Scones
Course Baked Good, Breakfast
Prep Time 15
Cook Time 16 minutes
Servings
Ingredients
Course Baked Good, Breakfast
Prep Time 15
Cook Time 16 minutes
Servings
Ingredients
Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, sugar, cardamom and all-spice.
  3. Peel and chop pears into 1/2 inch pieces and add to flour mixture. Gently toss together to coat.
  4. In a liquid measuring cup, mix together the vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
  5. Dump the dough onto a lightly floured work surface, I also like to work on a slipat or parchment paper. Gently gather and knead the dough into 4 disks using your hands, gently form into 1" thick cohesive rounds.
  6. Cut each disk into 4 even triangles.
  7. Place 1-inch apart on the prepared baking sheet and pop into freezer for 10-15 minutes*. Remove from freezer and brush the tops with heavy cream and place slivered almonds, brush one more top on top of the almonds and sprinkle with some raw sugar.
  8. Place in preheated oven and bake for 15-18 minutes until golden brown on tops and bottoms.
  9. Remove from the oven and transfer to cooling rack. Enjoy your delicious treats!
Recipe Notes

**Make ahead. Go through all the steps, except brushing with heavy cream & raw sugar tops. Once you have cut scones and placed almonds on top, you can freeze on the baking sheet until firm then toss them into a zip lock bag. Anytime you want a fresh scone, brush tops with heavy cream and raw sugar, pop into the oven and enjoy! Great before the holidays!

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Apple Handpies

Do you guys remember those apple pies from McDonald’s? The ones that came in the little cardboard boxes that were ridiculously addictive? I LOVED them! I remember buying 2-3 at a time (probably not a good idea) but one just didn’t do it. They had the perfect exterior and gooey delicious filling. I think they were actually deep fried, I suppose that’s why they were so amazing. Lol! So I have concocted what I think is a close comparison (dare I say even better) to those iconic pies. 

Tis’ the season for all things apple, pumpkin, pear, persimmon, fig…this is the BEST time of year. It’s the time of year when it’s more convenient for us to stop at the apple orchard to pick apples than go to the grocery store for them. Perfect fresh apples will win my heart every time. Biting into a crisp apple is heaven but along with all those fresh apples comes the baking. Out of all the pies in the world, apple pie has to be my favorite! And in an effort to try and recreate the McDonald’s Apple Pie, I had my work cut out for me. 

I didn’t want to deep fry them, because well, that’s a lot of excess work for a pie. And if I’m not eating a donut I actually prefer a baked good. My good friend Marie from Cocina Marie is a MASTER pie maker. Seriously, check out her Instagram for tips, tricks and some amazing pies she has been whipping up these days. After watching her effortlessly roll and work with her pie dough, I had to give her recipe a try. I love making a scratch pie dough but I have never worked so easily with it like her. So I gave her dough a try and worked very hard not to add too much water and keep a dryer dough (that has been my problem before, adding too much water). And low and behold, the dough came out PERFECT and you know what else? It tastes amazing, all butter and crisps up so beautifully. I am forever changed and this will be my new go-to recipe! 

Then the filling, the filling had to have a little goo but not quite as liquidy as standard apple pie. Also, since these would be cooking much faster I decided to cook up my apple filling before stuffing the handpies. 

Diced up apples, brown sugar, cinnamon, all-spice and ginger make this all star filling. Begin by cutting up your apples into small 1 inch cubes, toss in your flour, brown sugar, cinnamon, all-spice, salt and coat well. Add your butter to a skillet and let it melt, add in your apple mixture and let the apples cook down slightly. I added the zested ginger, water and lemon juice after about 5 minutes. I went ahead a took my potato masher and smooched (yes, that’s a real word ) the apples a bit, not all of them, but just some to create a bit of a sauce with the bigger chunks. 

Let the mixture cool and then begin the assembly. Remove your pie dough from the fridge and work into a rectangle about 10″ x 12″ or so and cut into 6 rectangles. I then slightly rolled each rectangle out if they were a little on the thick side (I think my pie rolling skills need help). You don’t want to roll too thin otherwise they will tear, so keep them hefty. Next, place a heaping tablespoon (close to 2 tbsp) in the center of each rectangle and then add a dollop of crème fraîche. Be sure to place the crème fraîche toward the back of the filling so it doesn’t inch too close to the front where you’ll close. 

Fold over your dough and seal using a fork around the edges. Place on parchment lined sheetpan, brush tops with heavy cream and sprinkle coarse sugar on top. Make 2-3 slits on top and bake for 25-30 minutes until golden brown on top and bottom. Let cool slightly and enjoy! I hope this reminds you of those delicious apple pies from your childhood! 


Print Recipe
 Apple Handpies
Course Baked Good, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Pie Dough
Apple Filling
Course Baked Good, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Pie Dough
Apple Filling
Instructions
Pie Dough
  1. Prepare pie dough as instructed and keep refrigerated until ready to use.
Hand Pies
  1. Preheat oven to 375 degrees and line sheet pan with parchment paper, set aside.
  2. Prepare filling. Mix together apples, flour, sugar, cinnamon, all-spice, salt.
  3. In a large skillet, heat your butter and add in apple mixture. Let cook for about 5 minutes then add in your ginger, lemon juice and water. Allow apples to soften slightly.
  4. Using a potato masher or fork smoosh a portion of the apples to make them a little more saucy. Keep the other half of the apples whole. The mixture should be thick, almost like a paste.
  5. Once combined, remove from heat and let cool slightly.
  6. Remove your pie dough and roll into a large rectangle about 10" x 12. Be sure to roll evenly and not too thin.
  7. Cut your dough into 6 even rectangles.
  8. Roll each rectangle slightly if needed to ensure they are even. Add 1 heaping tbsp (close to 2) in the center of each hand pie. Place a dollop of crème fraîche, about 1 tsp, toward the back of the filling.
  9. Fold the dough over and seal with a fork. Place on prepared sheet pan, brush heavy cream on the tops and sprinkle with coarse sugar. Make 2-3 small slits on tops.
  10. Bake for 25-30 minutes in the upper 1/3 of your oven. Checking to be sure browning is happening evenly on tops and bottoms.
  11. Remove from oven, let cool slightly and enjoy!
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Peaches & Cream Tart

It’s been a while friends, I’ve been back east spending time with my family and celebrating my sister as she recently got married. Many of you probably saw the million desserts and some pictures of her special day. Besides my own wedding (coming up on 13 years ago) this was one of the most special days of my life. My sister is my everything! She is my other half and seeing her so happy made me happy. But, after a month away from my own home, it was time to get back and into my normal routine. 

As the start of school is upon us and I have ALL 3 of my kiddos in school full-time, I hope to spend more time with all of you creating recipes and sharing with you. 

So here we are, beginning of September and for some bizarre reason unknown to me it’s 100 degrees in Portland!?!?! Yes, you heard that right, Portland, OR is 100 degrees in SEPTEMBER! What is wrong with this picture???? While it feels like summer (like really feels like it) I thought bringing in some peaches to a dessert was very appropriate.

Despite the fact it reached about 90 degrees today, I was not afraid to turn the oven on. We also just got central air this year so I’m living large!!!! One of my nearest and dearest friends invited the family to dinner and her request, every time is dessert. I guess that’s my thing. I thought about peach cobbler but was in the mood for something a little less American and a little more decadent. Why not a tart?? Delicious crust, pastry cream and topped with luscious peaches, what’s not to love! Winner Winner!!

Even though there are several steps to assemble the tart, it comes together quite quickly. You’ll first want to score and blanch your peaches very quickly to remove the skins. The pastry dough is made up of sugar, flour and butter…yeah, a little bit of heaven! The brown sugar gives it a hint of caramel flavor which I am a sucker for! And pastry cream, is there anything better? Who would have thought that eggs bring such joy in sweet treats. The custard is so luscious, I have a hard time not taking a huge spoonful!  After some bake time, fridge time and bake time again, you’ll have your special dessert to enjoy! Follow the detailed instructions below. 

This is a perfect dessert for a dinner party, it’s lovely on it’s own, doesn’t need any accompaniments and tastes AMAZING! You will make your guests swoon and begging for more. Not to mention it is very photogenic! I hope you enjoy this special treat. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Peaches & Cream Tart
This tart is amazingly decadent! Enjoy!!
Course Dessert
Cuisine Dessert
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Pastry Shell
Pastry Cream
Additional Ingredients
Course Dessert
Cuisine Dessert
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Pastry Shell
Pastry Cream
Additional Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Lightly butter a round 11" tart pan.
Peaches
  1. Bring a large pot of water to a boil.
  2. Using a sharp knife, cut a shallow "X" on the bottom of each peach.
  3. Add the peaches to the pot and allow to boil for 1-4 minutes. Peaches that are riper won't need quite as long, while firmer peaches could stay in a bit longer. You'll start to see the skin pull back after a few minutes.
  4. Remove with a slotted spoon and remove skin.
  5. Cut into 1/4" slices and set aside.
Pastry Shell
  1. In the bowl of a stand mixer fitted with the paddle attachment add your butter, sugars, salt and flour to make your pastry shell.
  2. Mix until a soft dough forms, it may be a bit crumbly.
  3. Remove from bowl and wrap in plastic wrap, place in fridge.
Pastry Cream
  1. Combine your milk, heavy cream and egg yolks in a bowl, whisk until combined.
  2. In a medium-sized pot, add your sugar and cornstarch over medium heat.
  3. Slowly add in about 1/2 cup of your milk/egg mixture and whisk until smooth.
  4. Once smooth and combined, slowly add your remaining milk/egg mixture and continue to whisk on medium heat until the mixture thickens.
  5. Once thick, remove from heat add your vanilla and salt. Whisk until combined.
  6. Pour mixture into a bowl and cover with saran wrap, be sure the wrap touches the top of your pastry cream so a film doesn't form. Place in fridge.
Assembly
  1. Remove dough from fridge and roll into a large circle to fit your prepared tart pan. If your dough is still a bit soft, just place pieces of dough in pan and press together.
  2. Press your dough into the pan. Using the bottom of a smooth glass, go around and be sure the edges of the dough are pressed into the sides evenly. Also go around the bottom of the crust to ensure it is even all the way around.
  3. Bake tart shell for 15 minutes empty.
  4. Remove and let cool for 5-10 minutes.
  5. Pour your pastry cream into par-baked shell, it should fill your shell almost to the top.
  6. Begin layering your sliced peaches in a circular fashion.
  7. Sprinkle your raw cane sugar over the peaches and bake for 40-45 minutes.
  8. Microwave your apricot jam and water for about 30 seconds. Brush the mixture onto the hot tart once cooked through.
  9. Let cool, remove outer ring of tart pan and enjoy!
Recipe Notes

**If your peaches are very ripe, they will take much less time to peel, just watch as you place them in the water.

**Store tart in fridge up to 3 days.

Recipe adapted from: https://foodnessgracious.com/peaches-and-cream-custard-tart/

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Prosciutto Cheddar Chive Scones

scone, bacon, prosciutto

Prosciutto makes these scones stand out and an amazing savory treat.

Easy like Sunday morning

Let’s talk about Sunday morning…one of my favorite days of the week! Even though it’s the end of the weekend there is something comforting about Sunday morning, a certain sense of calm in the air and a final day to enjoy the family and whatever activities we have planned. It’s also one of the only days of the week I make a big breakfast. Most Sundays you’ll find us dining on waffles, pancakes and fruit (generally made by the kiddos!). Sometimes (if I get out of bed) I will whip up some scones along side some yummy eggs, coffee and fresh fruit. A favorite recipe of mine is these prosciutto cheddar scones with chives. These scones are so amazing, they are easily usable to bribe folks into pretty much anything you want (not naming any names here, you know you who are!) As with most of my recipes, you can vary ingredients and still achieve the same delicious taste.

I have made these many times with bacon (which is equally delicious) and other cheeses. But there is something special about a dish that has prosciutto and really good cheese. We are a Tillamook family through and through. You’ll always find 1 or 2 or 5 blocks of Tillamook cheese in our fridge. It’s an Oregon staple and once you’ve tried it, you won’t be able to go back to your ordinary cheese.

These scones are worthy of a ladies brunch, baby shower, bridal shower or just any given day of the week. Making these on the weekend and stashing a few uncooked scones in the freezer can make for a wonderful weekday breakfast.** With 3 kids, most school day mornings are busy just trying to get out the door. Let’s be honest, I can barely get everyone dressed, teeth brushed and shoes on (let’s not talk about the shoes!) so breakfast has to be easy and fast! If I whip some scones up over the weekend, I can easily pop a few in the oven while the herd of children shuffles to get ready. Is there anything better than a fresh warm scone? I think not! 

Check out the recipe and make some for your next brunch or while you’re prepping for the start of the school year! Your whole family will love them!  I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

 

 

scones, bacon, prosciutto

Black pepper tops these scones to give them a slight bite.

 

 

 

Print Recipe
 Prosciutto Cheddar Chive Scones
These scones are sure to impress at any brunch!
scone, bacon, prosciutto
Course Breakfast
Prep Time 10
Cook Time 20
Passive Time 30
Servings
Ingredients
Course Breakfast
Prep Time 10
Cook Time 20
Passive Time 30
Servings
Ingredients
scone, bacon, prosciutto
Instructions
  1. Place oven racks in the upper third of the oven and preheat oven to 425 degrees F. Line two baking sheets with a silicone liner or parchment paper and set aside.
  2. In a medium skillet, cook your diced prosciutto until cooked through. Remove and drain on paper towels.
  3. In a medium bowl, whisk together flour, baking powder, salt, chives, cheddar cheese and cooked prosciutto. Mix gently.
  4. In a liquid measuring cup measure 1 1/3 cups heavy cream. Slowly begin pouring the cream mixture into the flour mixture, using a silicone/rubber spatula toss gently until a cohesive dough forms.
  5. Add an additional 2-3 tbsp of heavy cream if needed.
  6. Dump the dough onto a lightly floured work surface. Gently fold the dough over a few times and then split into 2 disks.
  7. Pat each disk down gently to ensure they're even and about 1" thick. Cut each disk into 8 even triangles for small Scones (yields 16) or each disk into 4 (yields 8 large Scones)**See note below about freezing (I prefer freezing before baking)
  8. Place 1-inch apart on the prepared baking sheets and brush tops of scones with heavy cream and a few grinds of fresh black pepper. (if freezing, wait to do this step until you remove from freezer)
  9. Bake for 18-22 minutes or until golden brown and cooked through. Swap trays at the halfway point to ensure even baking and browning on top.
  10. Remove from oven. Let cool on cooling racks and enjoy!
Recipe Notes

I actually like to freeze my scones ALL the time! Even if it's just for 30 minutes to firm up a bit. Freezing them helps to create a more tender, flaky scones as the gluten is loosened. 

Make ahead. Go through all the steps except baking and brushing tops. Once you have cut the scones, you can freeze on the baking sheet until firm then toss them into a ziplock bag to store. Anytime you want a fresh scone, pop into the oven, brush tops and bake!

Feel free to substitute bacon for the prosciutto, prepare the same way. 

If you don't have fresh chives, you can substitute dried chives, same amount or feel free to use green onions. 

I love sharp cheddar cheese but any cheese you have on hand will from Monterrey jack to goat cheese! Feel free to experiment. 

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