Cranberry Orange Scones

 I love the combination of cranberry and orange. The tart and sweet contrast to make anything taste better. 

My homemade cranberry sauce is laced with orange zest and so are these delicious scones. 

I really should call them “cheater” scones because they are so fast and easy and use a trick I pulled from making biscuits- Heavy Cream. I have used this technique to make lemon scones, but I think I like the cranberry orange even more!

There is no cutting of fat into flour like a traditional scone. The heavy cream provides the fat and is simply mixed with the other ingredients to make a simple treat.

Cranberry Orange Scones

Cranberry Orange Scones

Yield: 8
Prep Time: 5 minutes
Cook Time: 14 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

These simple cream scones come together in minutes. The tart cranberries and sweet orange zest make these scones a perfect treat!

Ingredients

  • 2 Cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon salt
  • 1/2 Cup Sugar
  • 1 teaspoon Orange Zest (from 1 Orange)
  • 1 Cup Dried Sweetened Cranberries (Craisins)
  • 1 1/2 Cups Heavy Cream

Orange Glaze

  • 1 Cup Powdered Sugar
  • 1 teaspoon Orange Zest (from 1 Orange)
  • 1/4 Cup Heavy Cream

Instructions

To Make the Scones:

  1. Preheat oven to 425 degrees.
  2. Mix orange zest and sugar in a large mixing bowl. I like to use a fork or whisk.
  3. Add flour, baking powder, and salt and stir to combine.
  4. Add the dried cranberries and mix.
  5. Add the cream and mix until the dough barely forms a ball. You may still have a little loose flour mixture.
  6. Turn the dough onto a board and incorporate the last bits of flour.
  7. Shape into a ball and flatten into and 8 inch circle.
  8. Using a knife or bench scraper, cut the disc into 8 triangular pieces.
  9. Transfer the cut dough pieces to a parchment lined baking sheet.
  10. Bake at 425 for 12-14 minutes until the tops of the scones are starting to brown.
  11. Remove from oven and let the scones cool for 5 minutes.
  12. Top with Orange Glaze.

Orange Glaze:

1. In a small bowl mix powdered sugar, orange zest and heavy cream.

2. Top the slightly cooled scones with the glaze.

    Notes

    Be gentle with the dough. You do not want to overmix it or the scones will become tough.

    If the glaze is too thick to drizzle, add a little more cream.

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 400Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 59mgSodium: 330mgCarbohydrates: 54gFiber: 1gSugar: 28gProtein: 5g

    Nutrition information is provided as a courtesy and may not be completely accurate.

    This post contains affiliate links.

    Marie Fiebach is a married mother of four active teens. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. Check out her YouTube Channel or listen to the Feed Your Family Tonight Podcast.

    Cinnamon Baked Apples

    Two years ago I made one of my favorite recipes of all time on KAKE. Cinnamon baked apples are a perfect fall treat. They are simple to make and absolutely delicious. 

    While I intend to make them as a dessert, I often find myself having them for breakfast with a hearty dollop of Greek yogurt. Whether you eat them for dessert, breakfast, or a special snack, these apples will be a hit in your home. 

    This recipe is easily doubled if you are feeding a crowd. I have the full instructions in the original post

    Cinnamon Baked Apples

    Cinnamon Baked Apples

    Yield: 4 servings
    Prep Time: 8 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 8 minutes

    These baked apples are a perfect fall treat. They are sweet and satisfying. The cinnamon filling bakes up crisp on the outside and gooey on the inside and makes the perfect contrast to the tender baked apple.

    Ingredients

    • 2 Small to Medium Apples Any Variety
    • 1/4 Cup Brown Sugar, packed
    • 2 Tablespoons Unsalted Butter, softened
    • 2 Tablespoons Flour (I like white whole wheat flour.)
    • 1/2 teaspoon Cinnamon
    • 1/4 Cup Chopped Walnuts (Pecans work well too, or omit if you do not prefer nuts)
    • Pinch of Salt

    Instructions

    DIRECTIONS

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Wash the apples and cut them in half from the stem to the bottom. Using a sharp paring knife or a melon ball scoop, scoop out the stem, seeds and bottom part of the core. You want to have a small indent in the middle to hold the filling. Place the apples in a baking dish with the cut side up. 8 x 8 works well for 4 apples.
    3. Mix the brown sugar, butter, flour, cinnamon and salt. I like to use a fork like I am making a struesel, but eventually will just use my hands to mix it well. Add the chopped nuts. Divide the mixture into 4 equal parts. (8 parts for 4 apples, or 4 parts for 2 apples.) Roll the mixture into balls and place in the center of each apple.
    4. Bake at 350 degrees for 1 hour until the apples are tender. The filling will flatten slightly and then form a crisp top. The apples will release some juices. Pour the juices over the apples when you serve them. They are best when served warm from the oven.

    Notes

    • This recipe is easily doubled. I like to use a really high quality ceylon cinnamon for maximum flavor.
    • My favorite apple to use is honeycrisp but any variety will work.
    • I like walnuts in the filling, but pecans work well. If you do not prefer nuts, you can just leave them out. The recipe will work fine without them.

    Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. Check out her YouTube Channel or listen to the Feed Your Family Tonight Podcast.

    Cinnamon Apples

    These are my dad’s specialty! Cinnamon Apples are the perfect fall side dish for a wide variety of meals. My dad will serve them with everything from pork chops and grilled chicken to puffy pancakes and waffles.

    What kind of apples work best for cinnamon apples?

    I have made this with about every variety of apple. They are delicious with any kind of apple, but the results will be a little different depending upon the variety. Tart apples (like granny smith) may need a little more brown sugar. Soft apples (like Johnathan) will make a more “jam-like” sauce.

    This is a great recipe to use up apples that have gotten a little soft or slightly mealy. You will end up with a more cohesive jam-like sauce that is delicious.

    What is the best liquid for making cinnamon apples?

    While a little water works great in the recipe, I prefer to use a liquid that has a little flavor. I have used lots of different liquids for cinnamon apples. White wine, leftover champagne (even if it has gone a little flat), apple juice, and apple cider all work really well. 

    Cinnamon Apples

    Cinnamon Apples

    Yield: 4 Servings
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes

    Sliced apples are cooked in butter with cinnamon, brown sugar so make a great side dish for everything from pork chops and grilled chicken to pancakes and waffles.

    Ingredients

    • Two medium apples sliced (any variety)
    • 1 Tablespoon Unsalted Butter
    • 3/4 Cup Apple Juice (or water, see note below on liquid options.)
    • 1 teaspoon Cinnamon
    • 1/4 teaspoon Coarse Sea Salt
    • 2-3 Tablespoons Brown Sugar (See note below)

    Instructions

    1. In a medium skillet, heat butter over high heat until melted.
    2. Add the sliced apples and let cook until slightly browned.
    3. Add the apple juice (see note for other liquid options) and stir the apples.
    4. Reduce heat to medium.
    5. Add the cinnamon, salt, and brown sugar.
    6. Cook on medium heat for 5-6 minutes until the liquid has thickened into a sauce and the apples have softened slightly.
    7. Remove from heat and serve.

    Notes

    • You can use lots of different kinds of liquids. Water, apple juice, apple cider, and white wine all work really well.
    • The variety of apple used will change the amount of sugar you need. Tart apples like granny smith will need closer to 3 Tablespoons of brown sugar. Sweeter varieties like honey crisp or gala should be fine with just 2 Tablespoons of brown sugar.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 127Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 138mgCarbohydrates: 26gFiber: 3gSugar: 22gProtein: 0g

    Nutrition information is provided as a courtesy and may not be completely accurate.

    This post contains affiliate links.

    Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

    Ham and Cheese Biscuits

    This month I am doing a series on after school snacks. There are two main types of after school snacks in my home. Snacks in my home fall into one of two categories.  Light snacks to get you to dinner and “mini meals” to fuel you through a practice or activity. 

    These Ham and Cheese Biscuits are in the “mini meal” category. Pair them with some baby carrots or other sliced veggies for a mini meal with protein, fat, and carbs to get them to dinnertime.

    These biscuits are super fast to put together and only take less than 15 minutes to bake. They can be made ahead and frozen and are best served warm. 

    Ham and Cheese Biscuits

    Ham and Cheese Biscuits

    Yield: 12
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    These simple cream biscuits are easy to assemble and are filled with cheese and ham. They make a great hearty after school snack or a savory breakfast.

    Ingredients

    • 1 1/2 Cups White Whole Wheat Flour
    • 2 1/2 teaspooons Baking Powder
    • 1/4 teaspoon Salt
    • 1 Cup (4 ounces) Chopped Deli Ham
    • 1 Cup (4 Ounces) Shredded Cheddar Cheese
    • 1 1/2 Cups Heavy Cream

    Instructions

    1. Preheat Oven to 425 degrees Fahrenheit.
    2. In a medium bowl, mix flour, baking powder. and salt.
    3. Add diced ham and shredded cheese. Mix to combine.
    4. Add Cream and mix to form a stiff dough.
    5. Using a #24 Scoop or a large spoon, Scoop the mixture into 12 round biscuits.
    6. Place each biscuit on a parchment lined baking sheet.
    7. Place baking sheet in the middle rack of the oven and bake for 12-14 minutes until biscuits are slightly browning.
    8. Remove from oven and serve immediately
    9. Unused biscuits can be frozen and reheated.

    Notes

    These hearty biscuits make a great after school snack or savory breakfast. The bits of ham sometimes get really brown on the outside of the biscuits.

    These freeze well. You can reheat them wrapped in foil or parchment in the oven or wrapped in a paper towel in the microwave.

    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 164Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 194mgCarbohydrates: 12gFiber: 2gSugar: 1gProtein: 4g

    Nutrition information is provided as a courtesy and may not be completely accurate.

    This post contains affiliate links.

    Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

    Double Chocolate Muffins

    half muffin with melted chocolate chips

    These simple muffins are a Sunday morning favorite in our house. They use cocoa powder and chocolate chips and are fluffy and moist. My son loves chocolate muffins from the grocery store. Those are more like cupcakes rather than muffins. The main difference is the amount of sugar in the batter. These muffins are still sweet, but not too sweet. 

    Chocolate muffins can be dry, but there are three of things you can do to prevent dry muffins.

    • Do not overmix the batter. You want the batter to be slightly lumpy. Mix just enough to combine.
    • Use oil instead of butter. Butter tastes great, but causes dry muffins. I like to use avocado oil, but vegetable oil works well too. I have tested both.
    • Stir your flour before scooping. I use the “dip and swipe” method of measuring flour. You dip the measuring cup into the flour and overfill it, then use a knife to swipe off the excess. Stirring the flour before your measure keeps it from being too compacted and dense.
      Melted chocolate chips

      Double Chocolate Muffins

      Yield: 12
      Prep Time: 5 minutes
      Cook Time: 18 minutes
      Total Time: 23 minutes

      Moist and fluffy chocolate muffins with chocolate chips. This is a quick and easy recipe that is just the right amount of sweet.

      Ingredients

      • 1 1/2 Cups Milk (I used whole milk.)
      • 1 Tablespoon Apple Cider Vinegar
      • 1 3/4 Cup All Purpose Flour
      • 1/3 Cup Cocoa Powder, sifted
      • 1/2 Cup Sugar
      • 1/4 teaspoon Table Salt
      • 2 teaspoons Baking Powder
      • 1/4 teaspoon Baking Soda
      • 1/3 Cup Avocado or Vegetable Oil
      • 1 Egg
      • 1 teaspoon Vanilla
      • 1/2 Cup Semi Sweet Chocolate Chips

      Instructions

      1. Preheat Oven to 350 degrees Fahrenheit.
      2. Prepare a 12 cup muffin pan by lining with paper or silicone muffin liners.
      3. Mix milk and apple cider vinegar together and set aside. (I like to do this in a large measuring cup or bowl so I can add the rest of the wet ingredients later.)
      4. In a medium bowl, mix flour, cocoa, sugar, salt, baking powder and baking soda.
      5. Add egg, oil, and vanilla to milk and vinegar mixture and mix well to combine.
      6. Add milk mixture to flour mixture and gently mix until barely combined. Do not overmix. There will still be lumps in the batter.
      7. Gently fold in chocolate chips.
      8. Fill muffin cups with the batter. The batter will almost completely fill the muffin cup.
      9. Bake for 17-19 minutes until a toothpick inserted in the center of the muffin comes out with a couple of moist crumbs. Do not overbake.
      10. Remove from muffin pan and serve warm.

      Notes

      You can substitute your milk of choice. I have made these with whole milk and almond milk with good results.

      You can substitute white distilled vinegar for the apple cider vinegar.

      This recipe was tested with traditional cocoa powder, not Dutch cocoa powder.

      Nutrition Information:
      Yield: 12 Serving Size: 1
      Amount Per Serving: Calories: 184Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 175mgCarbohydrates: 30gFiber: 2gSugar: 12gProtein: 4g

      Nutrition information is provided as a courtesy and may not be completely accurate.

       

     

     

    Spinach and Sausage Breakfast Casserole

    Shows the texture of spinach and sausage breakfast casserole

    Spinach and Sausage Breakfast Casserole is a simple casserole packed with protein and veggies. It is naturally gluten free and delicious.

    What Kind of Spinach Do You Use for Spinach and Sausage Breakfast Casserole?

    I like to use frozen chopped spinach. You can thaw it overnight in the refrigerator. Make sure to put it in a container or on a plate as it will exude liquid as it thaws.

    How Do You Get the Moisture Out of Frozen Spinach?

    I like to thaw it completely and put it in a dish towel. I gather the towel around the spinach and squeeze over the sink to let the liquid go down the drain. 

    What Kind of Sausage Do You Use for Spinach and Sausage Breakfast Casserole?

    I like to use my homemade turkey sausage, but you can use any bulk sausage you prefer. If you use a sausage link, be sure to take it out of the casing before cooking it. Pork, turkey, or chicken sausage would all work well.

    How Do You Know When Spinach and Sausage Breakfast Casserole is Done?

    The casserole is done when the center is slightly wet or “wiggly.” The casserole will finish cooking as it sets for 10 minutes before serving. 

    How do you make Spinach and Sausage Breakfast Casserole?

    Spray an 8 x 8 inch baking dish with cooking spray.

    Sprinkle 1 pound of cooked turkey sausage in the bottom of the dish.

    Cover the turkey sausage with drained frozen chopped spinach.

    Mix eggs, milk, dry mustard powder, salt and pepper in a medium bowl.

    Pour the egg mixture over the sausage and spinach.

    Bake at 350 for 35- 45 minutes.

    Let the casserole sit for 10 minutes to firm up before slicing and serving. 

    Shows the texture of spinach and sausage breakfast casserole

    Spinach and Sausage Breakfast Casserole

    Yield: 6
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Additional Time: 10 minutes
    Total Time: 1 hour 10 minutes

    Spinach and Sausage Breakfast Casserole is filled with veggies and protein. It is super easy to make and would make a great weekday breakfast or as part of a brunch.

    It is naturally gluten free.

    Ingredients

    Instructions

    Preheat oven to 350 degrees Fahrenheit.

    Spray an 8 x 8 inch baking dish with cooking spray.

    Sprinkle 1 pound of cooked turkey sausage in the bottom of the dish.

    Cover the turkey sausage with drained frozen chopped spinach.

    Mix eggs, milk, dry mustard powder, salt and pepper in a medium bowl.

    Pour the egg mixture over the sausage and spinach.

    Bake at 350 for 35- 45 minutes. The casserole is done when the center is still slightly wet or jiggly. It will firm up as it rests before slicing.

    Let the casserole sit for 10 minutes to firm up before slicing and serving. 

    Notes

    You can use any kind of bulk sausage you prefer.

    You can substitute skim or 2% milk for the whole milk. You could also use almond milk or rice milk.

    It is important to squeeze as much liquid out of the thawed spinach as possible. Otherwise it will water down the custard.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 259mgSodium: 837mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 29g

    Nutrition information is provided as a courtesy and may not be completely accurate.

     

    Sour Cream Caramel Rolls

    Sour Cream Caramel Rolls with Pecans

    What are Sour Cream Caramel Rolls?

    Sour Cream Caramel Rolls are a cinnamon roll with a caramel sauce made with brown sugar, sour cream, and a little corn syrup.

    What ingredients are in Sour Cream Caramel Rolls?

    Food Processor Bread Dough

    Brown Sugar

    Sour Cream

    Corn Syrup

    Butter

    Cinnamon

    How do you make sour cream caramel?

    Sour cream, brown sugar, and corn syrup are mixed in the bottom of the baking pan for the cinnamon rolls.

    Can you make the Sour Cream Caramel Rolls Ahead?

    Yes! I like to make the dough, let it do the first rise and shape the rolls. Once the rolls are shaped and in the pans, I spray a piece of plastic wrap with cooking spray, place it on top of the rolls and refrigerate overnight.

    The next morning, I bake the rolls for 45-55 minutes at 350 degrees Fahrenheit. It takes a little longer to bake the cold rolls, but they turn out golden brown and covered in gooey sour cream caramel.

    Can you make sour cream caramel rolls with dairy-free sour cream?

    Yes. I have made them with dairy free sour cream and they turn out well.

    Can you omit or substitute the nuts?

    Yes. I usually make one pan with pecans and the other pan without nuts. You could substitute chopped walnuts for the pecan halves if you prefer. You can also use chopped pecans rather than pecan halves.

    How do you get the caramel on the top of the rolls when it is in the bottom of the pan?

    When you remove the rolls from the oven, immediately run a knife around the edge of the pan. Place your serving plate on top of the pan and using oven mitts, flip the pan and plate together. Gently lift off the baking pan and the caramel will be on top of the rolls.

    Can I use a different bread dough for Sour Cream Caramel Rolls?

    I have not tried other doughs, but any sweet yeast bread dough should work.

    Can I make Sour Cream Caramel Rolls without Corn Syrup?

    There is corn syrup in Sour Cream Caramel Rolls to prevent the caramel from curdling. I do not recommend making Sour Cream Caramel Rolls without corn syrup.

    Sour Cream Caramel Rolls with Pecans

    Sour Cream Caramel Rolls

    Yield: 16
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Additional Time: 18 hours
    Total Time: 19 hours 5 minutes

    Sour Cream Caramel Rolls are a cinnamon roll with a caramel
    sauce made with brown sugar, sour cream, and a little corn syrup.

    Ingredients

    Sour Cream Caramel

    • 6 Tablespoons Sour Cream, divided
    • 1 1/2 Cups Brown Sugar, packed and divided
    • 4 Tablespoons Corn Syrup
    • 1 Cup Pecan Halves, Optional and divided
    • Cooking Spray

    Cinnamon Rolls

    Instructions

    Prepare the Food Processor Bread Dough and let it rise for 30-45 minutes at room temperature.


    Follow the Food Processor Bread Dough Recipe through step 5 which is the 1st rise.

    Prepare the pans and the Sour Cream Caramel.

    1. Spray two 9 Inch baking pans with cooking spray.
    2. In each pan, add 3 Tablespoons of Sour Cream, 3/4 Cup Brown Sugar, and 2 Tablespoons of Corn Syrup.
    3. Mix the Sour Cream and Brown sugar with a spoon or whisk until thoroughly combined and you do not see any streaks of white sour cream.
    4. If you are using nuts, place 1/2 Cup of nuts on top of the sour cream mixture in each pan.

    Prepare the Cinnamon Rolls.

    1. Roll out the Food Processor Bread Dough after it has risen into a 12 x 18 inch rectangle.
    2. Pour the melted butter over the dough and use a pastry brush to spread the butter to the edge of the dough.
    3. Sprinkle the cinnamon over the melted butter.
    4. Spread the brown sugar over the cinnamon and butter.
    5. Roll the dough beginning with the 18 inch side into a long log.
    6. Cut the log into 16 rolls.
    7. Place 8 rolls on top of the Sour Cream Caramel mixture in each pan.
    8. Spray 2 pieces of plastic wrap with cooking spray and cover each pan with the plastic wrap. (The cooking spray will prevent the rolls from sticking to the wrap.


    Let the rolls Rise (2 options)


    You have two options for letting the dough rise.

    1. Keep the rolls in a warm place and let rise for 35-45 minutes.


    OR

    1. Place the rolls in the refrigerator and let rise for 8 hours or up to 18 hours overnight.

    Bake the Rolls

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Remove plastic wrap from rolls and place in oven.
    3. Bake for 30-50 minutes until well-browned on top. NOTE- If you have let the rolls rise at room temperature it will take 30-40 minutes and if you let the rolls rise in the refrigerator it will take 40-50 minutes.Cinnamon Rolls with Food Processor Bread Dough
    4. Remove the baked rolls from the oven and run knife around the inside of the pan to separate the rolls from the edge of the pan.
    5. Place a serving plate on top of the pan.
    6. Using oven mitts or pot holders, grasp the pan and the plate and flip the pan and plate together so the pan is now on top of the plate. Pan of rolls on top of serving plate
    7. Gently lift the pan off the plate. The caramel will drip over the top of the rolls. If there is extra caramel left in the baking pan, use a spatula to scrape it out on top of the rolls.
    8. Serve.




      Notes

      I like to use all-purpose flour rather than white whole wheat flour for sour cream caramel rolls.

      I have made this with non-dairy sour cream and they turned out great. To make the dish dairy-free, you can use non-dairy sour cream and vegan butter.

      This recipe is easy to prep the day before and let the rolls do their final rise in the refrigerator overnight. The rolls that have been refrigerated will take longer to bake than rolls that rose at room temperature.

      I like to use unwaxed and unflavored dental floss to cut the rolls. You can see how to use dental floss to cut the rolls in the video.

      Nutrition Information:
      Yield: 16 Serving Size: 1
      Amount Per Serving: Calories: 295Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 16mgCarbohydrates: 49gFiber: 2gSugar: 41gProtein: 2g

      Nutrition information is provided as a courtesy and may not be completely accurate.

      This post contains affiliate links.

      Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

      Easy Berry and Cheese Danish

      These pastries look fancy but are relatively simple to make and are a fun treat for a special morning. I like to make them for my kids on Valentines Day.

      What ingredients are in Berry and Cheese Danish?

      There are three parts to the Berry and Cheese Danish.

      1. Frozen Puff Pastry
      2. Berry Mixture
      3. Cream Cheese Mixture

      The berry mixture is made from frozen berries. I like to use strawberries or raspberries, but mixed berries or blueberries would work great. The berries are cooked with a little sugar and then thickened with a cornstarch and water slurry.

      The cream cheese mixture is made with room-temperature cream cheese, powdered sugar, vanilla, and egg yolk.

      Easy Berry and Cheese Danish

      Easy Berry and Cheese Danish

      Yield: 12
      Prep Time: 15 minutes
      Cook Time: 15 minutes
      Total Time: 30 minutes

      Puff Pastry is filled with a berry and cream cheese filling. It makes a simple and delicious pastry.

      Ingredients

      Berry Mixture

      • 1/2 pound frozen berries (I like strawberries or raspberries but mixed berries and blueberries work too.)
      • 3 Tablespoons water (divided)
      • 2 Tablespoons Sugar
      • 1 Tablespoon Corn Starch

      Cream Cheese Mixture

      • 4 ounces Cream Cheese at room temperature
      • 3 Tablespoons Powdered Sugar
      • 1 teaspoon Vanilla
      • 1 1/2 teaspoons egg yolk (from one egg, see note)

      Egg Wash

      • 1 egg (less 1 1/2 teaspoons yolk, see note)
      • 1 Tablespoon Water
      • 1 teaspoon granulated sugar
      • 1 9 x 9 inch sheet frozen puff pastry, thawed

      Instructions

        Preheat oven to 400 degrees Fahrenheit.
          Prepare Berry Mixture
          In a medium saucepan, mix frozen berries with 2 tablespoons of water and 2 tablespoons of sugar. Bring to a boil (about 8 minutes,)
          If the berries are large, mash them with a fork or potato masher to break down into smaller pieces.
          Mix remaining tablespoon of water with cornstarch and add the the berry mixture. Cook for one minute then remove from heat.
          This can be made up to two days in advance.
            Prepare Cream Cheese Mixture
            In a medium bowl, mix cream cheese with powdered sugar, vanilla, and egg yolk. I like to use an electric mixer, but you can do this by hand,
              Prepare Puff Pastry and Shape Danish
              On a piece of parchment paper, roll the puff pastry sheet to a 10 x 14 inch rectangle.
              Cut into 12 pieces.
              Place heaping teaspoons of the cream cheese and berry mixture in the center of each piece of puff pastry.
              Take 2 diagonal corners of each pastry square and pinch them together over the filling in the center. (see video)
              Transfer to a parchment-lined baking sheet.
                Egg Wash and Garnish
                In a small bowl, mix the egg white and what is left of the yolk with 1 tablespoon of water.
                Use a pastry brush to paint the egg wash on the outside of each Danish.
                Sprinkle 1 teaspoon of granulated sugar over the egg-washed Danishes.
                Bake at 400 for 15 minutes until puffed and the edges are golden brown.
                Serve.

              Notes

              • To get 1 1/2 teaspoons of egg yolk, crack the egg into a small bowl. Use a measuring spoon to scoop out 1 1/2 teaspoons of yolk.
              • For the egg wash, just use the egg white and the part of the yolk not needed for the cream cheese mixture.
              • This recipe works well with almost any kind of frozen or fresh berry.

              Nutrition Information:
              Yield: 12 Serving Size: 1
              Amount Per Serving: Calories: 188Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 90mgCarbohydrates: 17gFiber: 1gSugar: 6gProtein: 3g

              Nutrition information is provided as a courtesy and may not be completely accurate.

              This post contains affiliate links.

              Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

               

               

               

               

               

              Almond Poppy Seed Bread

              This recipe is an old childhood favorite. My mother would make this for special occasions. It is made with simple ingredients and only takes a few minutes to prep. The quick bread is topped with a sugary topping that crystalizes and gives a slight crunch. It is my favorite part of the almond poppy seed bread.

              This quick bread uses three different flavorings. Most people are familiar with vanilla and almond extract. Imitation butter flavoring is the third. You can find imitation butter flavoring in the grocery store by the almond extract and vanilla. The three flavorings working together gives this quick bread it’s irresistible favor. 

              What can go wrong?

              The first time I made this bread, the batter seemed a little thin. It took an extra 10 minutes in the oven to fully bake. It is important to measure the flour by the dip and swipe method. You dip the measuring cup into the flower and use a knife to swipe off the excess giving you a level cup of flour. If you want to be even more precise you could weigh the flour. You need 12.5 ounces.

              It is really important to line the bread pan with parchment or wax paper. Because the bread cools in the pan, you want to make sure it doesn’t stick. Parchment paper helps tremendously.

              Almond Poppy Seed Bread

              Almond Poppy Seed Bread

              Yield: 1 loaf
              Prep Time: 5 minutes
              Cook Time: 1 hour 5 minutes
              Additional Time: 5 minutes
              Total Time: 1 hour 15 minutes

              Almond Poppy Seed Bread is an old family favorite. It comes together quickly and is topped with a crystalized sugar glaze.

              Ingredients

              The Bread

              • 3/4 Cup Vegetable Oil
              • 1 Cup Milk (or Almond Milk)
              • 2 Eggs
              • 1 teaspoon Imitation Butter Flavoring
              • 1 teaspoon Vanilla
              • 1 teaspoon Almond Extract
              • 1 1/4 Cups Sugar
              • 2 Cups Flour (see note)
              • 1 teaspoon baking powder
              • 1 teaspoon table salt
              • 1 Tablespoon Poppy Seeds
              • Cooking Spray

              The Glaze

              • 6 Tablespoons Sugar
              • 1 Tablespoon Orange Juice
              • 1 Tablepspoon Water
              • 1/4 teaspoon Imitation Butter Flavoring
              • 1/4 teaspoon Vanilla
              • 1/4 teaspoon Almond Extract

              Instructions

                Preheat Oven to 350 degrees Fahrenheit.
                Prepare a 9 x 5 inch loaf pan. Spray the pan with cooking spray. Cut a strip of parchment paper or wax paper to fit in the bottom of the pan and up two of the sides (see video.) Place the strip of parchment or wax paper in the greased pan and spray over the paper with cooking spray.
                  For the Bread
                  In a large mixing bowl. Combine the vegetable oil, milk, eggs, butter flavoring, vanilla, and almond extract. Add the sugar and stir to combine.
                  Add the flour, baking powder, salt, and poppy seeds. Mix to combine. You want to incorporate all the flour, but a few small lumps are fine.
                  Pour the batter into the prepared loaf pan.
                  Bake on the middle rack for 55-65 minutes. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs. If it is wet or sticky, let it bake another 5-10 minutes.
                  Remove from oven and let it cool in the pan for 5 minutes. Pour the glaze over the top of the bread and let the bread cool completely.
                  Run a knife around the edge of the bread in the pan. Use the parchment paper to lift the bread out of pan. Slice and serve.
                    For the Glaze
                    In a small bowl, mix all the glaze ingredients. The sugar will not fully dissolve. Once the bread has been out of the oven for about five minutes, pour the glaze over the top of the warm bread.

                  Notes

                  It is important to measure the flour using the dip and swipe method. Dip your measuring cup into the container of flour. Use a knife to swipe off the excess. If you spoon the flour into the measuring cup, you will not have enough flour and the dough will be very wet and will take more time to bake.

                  Imitation butter flavoring can be found in the grocery store by the vanilla and almond extract. Or you can get it here.

                  You can substitute avocado oil for the vegetable oil.

                  You can substitute almond milk for the milk to make this dairy free.

                  Recommended Products

                  As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

                  Nutrition Information:
                  Yield: 12 Serving Size: 1
                  Amount Per Serving: Calories: 334Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 34mgSodium: 244mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 4g

                  Nutrition information is provided as a courtesy and may not be completely accurate.

                  This post contains affiliate links.

                   

                  Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

                   

                   

                  Oatmeal Chocolate Chip Pumpkin Pancakes (With Dairy Free Option)

                  October hits and my brain craves all things pumpkin. These pancakes are perfect for a lazy weekend morning. I tested lots of variations before I settled on my favorite. It uses milk and lemon juice rather than buttermilk. The buttermilk made the batter way to thick and I ended up with odd shaped pancakes that looked like flying saucers. I have made this recipe with whole milk and unsweetened almond milk. Both work great, so if you prefer to eat dairy free use the almond milk.

                  Oatmeal Chocolate Chip Pumpkin Pancakes (With Dairy Free Option)

                  Oatmeal Chocolate Chip Pumpkin Pancakes (With Dairy Free Option)

                  Prep Time: 7 minutes
                  Cook Time: 15 minutes
                  Total Time: 22 minutes

                  These pancakes are perfect for fall. They are full of pumpkin and warm spices and dotted with chocolate chips. The oats give them some much needed structure and keep them light even when using whole grain flour.

                  I like to serve them with a little butter and real maple syrup.

                  Ingredients

                  • 1 Cup Canned Pumpkin
                  • 1 Cup Milk (I have used whole milk and unsweetened almond milk with great success.)
                  • 1 Tablespoon Lemon Juice (From one lemon.)
                  • 2 eggs
                  • 1/4 Cup Vegetable Oil (I have also used avocado oil.)
                  • 1 teaspoon Vanilla
                  • 1/4 Cup Sugar
                  • 1/2 Cup Quick Cooking Oats (not instant)
                  • 1 Cup White Whole Wheat Flour
                  • 1/2 teaspoon Baking Soda
                  • 1/2 teaspoon Salt
                  • 1 teaspoon Baking Powder
                  • 1 teaspoon Pumpkin Pie Spice
                  • Cooking Spray
                  • 1/4 Cup Chocolate Chips (I prefer semi-sweet.)

                  Instructions

                  Mix the pumpkin, milk, lemon juice, eggs, oil, vanilla, sugar and oats in a large bowl. Let sit for about 5 minutes to let the oats soften.

                  Sprinkle the flour over the wet mixture, then sprinkle the baking powder, baking soda, salt and pumpkin pie spice over the flour. Mix gently, leaving a few lumps of flour.

                  Let the batter rest while you heat up a nonstick skillet or griddle. I prefer to use an electric griddle. Heat it to 325 degrees Fahrenheit. If you are using a skillet you want medium to medium-high heat.

                  Once heated, spray the surface of the griddle or skillet with cooking spray and pour the batter into rounds using a 1/3 cup measuring cup or a ladle. Sprinkle a few chocolate chips on top of the wet batter.

                  Cook until the bubbles just begin to burst, then flip and cook 2-3 minutes on the other side. Repeat with remaining batter.

                  Serve immediately with your favorite pancake toppings.

                  Notes

                  I greatly prefer quick-cooking oats because they absorb the liquid faster. You can use old fashioned oats, but I recommend letting them soak with the wet ingredients for an extra 10 minutes before adding the flour, leaveners and spices.

                  This recipe has been tested with whole milk and unsweetened almond milk.

                  Nutrition Information:
                  Yield: 10 Serving Size: 1
                  Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 247mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 3g

                  Nutrition information is provided as a courtesy and may not be completely accurate.