Killer Cranberry Cream Scones

There are two things I can't stand... reality TV and dry scones.

I have never been into reality TV. I don't think one can find true love in front of a camera competing against 20 other people. I don't like watching people fight their way out of the jungle, sing, dance, or watch any other talent America may have. And the most horrible reality show of them all.... the worst of the worst... The Hills. Don't even get me started! (Ok so I do watch The Biggest Loser, but those people aren't selling their souls to be famous. They are getting the help they need, and that's inspiring!)

And dry scones. I can't stand dry scones. Sometimes I give a scone a chance at the coffee shop, like this past Saturday. A cranberry orange scone behind the counter was calling my name. I bought it, bit into it, and had to take a huge gulp of coffee to wash it down. I started to think about it, and most scones are dry and crumbly.

But that's not how it has to be...

Scones don't have to crumble in your fingers when you take a bite. Scones don't have to be consumed only on the day you make them, because the next day they are as hard as rocks.

Scones can be moist. They can be creamy. And they can be killer!

Killer Cranberry Scones
yield: 10 - 12 scones

4 oz Cream Cheese, softened
2 TBS Butter, softened
2 cups AP Flour1 TBS Baking Powder
1/2 tsp Salt
1/2 cup Dried Cranberries
1 Egg
1/3 cup Milk
Egg Wash (1 Egg, 3 TBS Milk)
Melted Butter, for brushing

Glaze
2 oz Cream Cheese
3 TBS Milk
1 tsp Vanilla Bean Paste (optional)
1 cup Powdered Sugar
Sprinkles, (optional)

preheat oven to 350 degrees

1. Add cream cheese and butter to the bowl of an electric mixer. Mix until combined and smooth.
2. In a separate bowl combine the flour, baking powder, and salt. Pour the flour mixture into the mixer and turn on medium speed. I let mine mix for 20 seconds until the cream cheese/butter was pea sized. Add the cranberries, egg and milk. Mix until just combined.
3. Flour a work surface and divide dough in two portions. Use your hands to shape the dough in a log. Then press down on the dough and pull on the edges. You want the dough to be about 9 inches long and 3 inches wide. Use a knife to cut the dough in triangles. Repeat with the other piece of dough.
4. Make an egg wash by whisking the egg and milk together, then brushing on the scone. Place the scones on a prepared baking pan, and bake for 16 minutes. When the scones start to bake melt some butter in the microwave.
5. At the 10 minute mark pull the scones out of the oven and brush the butter on top of the scone quickly and put back in the oven. Once the scones are evenly brown remove from the oven and let cool 10 minutes.

To assemble the glaze
1. Melt the cream cheese and milk in the microwave, around 20 seconds. Whisk until smooth, add the vanilla bean paste here if using.
2. Next add the powdered sugar and whisk until lump free. If the glaze is too stiff add one TBS milk at a time, if it is too loose add more powdered sugar.
3. Using a spoon, pour glaze on top of each scone. Decorate with sprinkles (optional). I used white sanding sugar on top of my scones.

These scones are so delicious and stayed moist for days. This recipe is unlike most scone recipes, as it calls for more cream cheese than butter. You also cream the butter and cream cheese together, rather than cutting in the butter like a standard scone recipe. The end result is creamy, moist, and almost cake like. I added dried cranberries because tis the season, but these would be great with any sort of add in, such as dried fruits, nuts, or chocolate chips.

Most of my killer recipes are cakes or cookies. Before making these scones I wouldn't have thought a killer scone was possible. But it is! And these scones only take about 30 minutes start to finish, even better!

Asian Chicken in Foil Triangles

It's Thanksgiving in less than one week..
(Hello Captain Obvious!)

But, can we forget about it... for just a moment? Can we forget about the food and the family that is to be expected?
Pretty please?

Can we forget about sweet potatoes, and pumpkin, and turkey?

For just a moment, let's think about chicken.
More specifically, Asian chicken.
Most specifically, Asian marinated chicken in foil triangles.

The blogs have been covered in Thanksgiving recipes, but let's be honest, there are many meals to be consumed before we get to Thanksgiving, and not all of those meals will have cranberries and turkey stuffing in them.

This is a great quick recipe. When I was a kid my family used to go to this Asian buffet called China Jade. They had these little foil triangles that contained a small piece of tender chicken inside. At the end of the meal we would have huge mounds of foil on the table... and full bellies!

Asian Chicken Foil Triangles
yield: 2 portions (20 triangles)

3 Chicken Legs
Marinade:
1/4 cup Soy Sauce (I prefer low sodium soy sauce)
3 TBS Hoisin Sauce
2 TBS Brown Sugar
1 tsp Ginger, minced
1 tsp Garlic, minced
1 tsp Salt
1 tsp Red Pepper Flakes

1. Using a sharp knife, cut the meat off the chicken legs. You will be able to get one large piece (which you will then be able to cut up in smaller pieces), but then there is more meat that has to be cut off the bone. The pieces should be about the size of your thumb.
2. Put the chicken in a ziplock baggy and pour the marinade directly in the baggy. Seal the bag and use your hands to push the marinade all over the chicken. Let marinate at least 30 minutes.
3. Cut up foil squares that are about 4 inches by 4 inches. Place one piece of chicken in the center of each foil square and fold like a triange, sealing the corners as tight as you can.
4. Place on a baking sheet and turn on your broiler (or grill). You can broil for 4 minutes on each side, or grill for 4 minutes on each side. Let cool 1 minute. Enjoy opening your foil triangles!

You can use chicken breast in this recipe, but I think the dark meat is what makes it so delicious and tender. The foil triangles are fun to tear apart also. You can serve this as dinner, serve them at parties, and make them ahead of time also!

Orange Scented Sweet Potatoes

Planning your Thanksgiving menu already? I know I am. I love this holiday, it's my favorite. This is a food lovers holiday because let's face it... Thanksgiving is all about the food. Yeah, there's that be thankful part and that family part, but we all look forward to the food. We all think about the food.

And then we all gain 5 pounds because of the food.

Kyle and I always have a very busy Thanksgiving. My family tends to do more of a brunch-lunch type meal. We love to make plenty of appetizers and then have a Thanksgiving lunch (I am so excited about my grandmothers stuffing, I could eat that everyday for a year and still want more). After that we go to Kyle's Mom's side of the family for lunch number two. Next stop? To his Dad's side of the family for a delicious Thanksgiving dinner!

This is our 4th Thanksgiving together, by the end of it we will have shared 12 Thanksgiving meals together, in less than 4 years. That's a lot of turkey, a lot of pumpkin pie and a lot of sweet potatoes!

This year my grandma asked me if I would bring a sweet potato side dish to our Thanksgiving feast and I already know what I am making. These splendid orange scented sweet potatoes!

Orange Scented Sweet Potatoes
yield: 4 portions

1 lb Sweet Potatoes
2 TBS Butter
1 tsp Salt
1/4 tsp White Pepper
1/4 tsp Orange Zest
2 TBS Orange Juice
1 Egg
Black Pepper. topping
Additional Butter, topping

1. Preheat oven to 400 degrees. Pierce the sweet potatoes to the middle with a thin knife a few times all over and roast for 45 minutes. Remove when tender and let cool. (Lower the oven temperature to 350.)
2. Cut the potato in half long ways and scoop out the tender sweet potato. Add to a food processor and also add every other ingredient. Puree until very smooth, very creamy, and lump free.
3. Scoop the potato mixture into a small baking dish or four individual sized ramekins. You can add more butter on top (or not if that's a little too unhealthy) though I think it's better when you do. Sprinkle a little bit of black pepper on top and bake for 25 minutes. Serve warm. (Multiply recipe as many times as needed.)

The potatoes are so creamy and smooth and the white pepper really works. Baking the potatoes is necessary with the egg added, but it's also what helps them become 'orange scented'. They have a hint of orange in the flavor, but the smell is just amazing.

I love the classic ol sweet potato casserole with the sweet potatoes, marshmallows and nuts. But I really enjoy sweet potatoes with savory flavors. This would be a great side dish for your Thanksgiving dinner. I am already imagining these potatoes with my grandmothers stuffing, rolls and gravy.
Thanksgiving please hurry up and get here!

Frito Pie Bites

You read that right.

Frito Pie. In a 'one bite' form.

Frito Pie is classic football watching food, though I know plenty of people (including myself) who enjoy this even when there isn't a football game on. For the non-Americans wondering what this is, in a frito pie you have fritos corn chips, chili, cheese, and I like to top mine with raw onions.

I had fritos scoops on hand (which is something I always have on hand, I love snacking on a few corn chips when I have a salty craving) and I was looking through the pantry when I saw a can of Wolf Brand chili (I buy the mild flavor with no beans).

So I had fritos, chili, and cheese and onion in the fridge. It was pretty obvious what was going to be for lunch. But wait... these scoops are pretty deep. Deep enough for a small spoonful of chili. Can you see where I am going with this? I topped each crispy frito scoop with some of the chili, then broiled it in the oven with some cheese, and finished with raw onion. It was simple, it was delicious, and the men in your life will love you if you make this for them.

These would be great to serve during a football game or any party!

I almost feel silly providing a recipe for this. Almost.

Frito Pie Bites

Frito Lay Scoops
Wolf Brand Chili (or homemade)
Cheddar Cheese, shredded
Raw Onions, small dice

1. Lay out the scoops on a baking sheet.
2. Use a small spoon to add chili to the scoop. The chili needs to be room temperature or cold, not warm. Sprinkle cheese on top.
3. Turn on your broiler (or preheat your oven) and place in the oven until the cheese is nice and melted, about 3 - 5 minutes. Let cool 2 minutes before topping with onions. Enjoy!

Wait! You may have vegetarians at your party? Go ahead and fill the scoop with black beans, corn, cilantro and cheese.

They are just as delicious and just as fun!

Eggnog Ice Cream

I heard once that ice cream sales are higher in the winter than they are in the summer. Not sure if it is true, but I have probably retold that statement to at least 10 people when discussing ice cream. It makes sense. In the winter you relax inside, cuddle on the couch with a blanket, and eat comfort food. For me ice cream is comforting. So it makes sense.... right?

Something else that makes sense is using eggnog for ice cream. I love eggnog, but I can only drink a very small portion at a time. It's like drinking deliciously flavored heavy cream. It's so thick. It's so creamy. It's so perfect for ice cream.

Eggnog Ice Cream
yield: One quart ice cream

1 qt Eggnog
1/2 cup Sugar
1/2 tsp Vanilla Bean Paste (or extract)
pinch Salt
Gingersnaps, crumbled (optional)

1. In a bowl whisk together the sugar, vanilla bean paste and salt. Pour in enough egg nog to be able to stir everything together until smooth.
2. Pour the eggnog/sugar mixture along with the rest of the eggnog in your electric ice cream maker and freeze according to manufacturers instructions.

This ice cream is delicious and couldn't be more easy. Many eggnog ice cream recipes call for milk, heavy cream, nutmeg and the other ingredients necessary to create the eggnog flavor. Well, I say just buy eggnog and be done with it! I recently got a waffle cone maker and this was my first time to use it. They came out nice and crispy! As for the topping I purchased gingersnaps and crumbled a few on top.

Sorry ice cream industry, I'm making my own ice cream this year!

Where I stayed and what I ate

One more San Francisco post and then I am going to be all about the Fall food. I thought I would share with you the fabulous hotel I stayed at, and some of the local food I ate. One thing about San Francisco... it can be overwhelming. There are hundreds of hotels to stay at, thousands of restaurants to eat at, and millions of tourists a year. So where did I stay and what did I eat?

First things first, where I laid my head at night.

Kyle and I had a great room at the Parc 55 hotel. It was lovely and everyone was very welcoming. The hotel had a great location that made it easy to walk just about anywhere. One of my favorite things about the hotel was the little chocolates they left in my room every night, and the view...

...the breathtaking view! There were three large windows in the room, all with a great view of the city. If you go to San Francisco I would recommend staying at the Parc 55 hotel. Then I would recommend a room with a city view like the one I had.

I loved Fisherman's Wharf, but you have to be careful not to get sucked into a 'tourist' restaurant. We looked at every restaurant and menu there (like Bubba Gump... why do people pay so much at this place? No thanks!) and we decided on Pier Market. The food looked fresh, the menu prices were right, and they had a great patio.

I ordered the clam chowder in a sourdough bowl with a side salad. I ate every bite. Everything about this meal was delicious, especially the sourdough bread that had been soaking in the chowder. Drool.

I know I know, some of ya'll may be thinking 'What's so special about In N Out'? Well, there's not much that's special about it, except that you can't get it in Texas! So we knew we had to try it once we got to California. It was good, but we had Carls Jr. a few days prior and that was really, really good!

The menu at In N Out is very basic, and Kyle got the cheeseburger combo. He knew to order his 'animal style', which is secret lingo for your burger to be cooked and fried with mustard, and then pickles are added, extra spread and grilled onions are added. Yum!

The Haight/Ashbury area is fun and full of thrifty little shops. It's not far from Golden Gate park, where Kyle and I walked around for a couple of hours, building up an appetite. We went to a small little panini shop (simply called Panini) that also served espresso.

I had a Veggie panini that came with a side salad. On it was spinach, tomato, avocado, aioli and pepper jack cheese, all on sourdough. Very simple ingredients, yet very flavorful. That's what I like!

As Ghiradelli lover, I knew I had to make a quick stop by their store in Ghiradelli Square. The store wasn't as large as I thought it would be, but I couldn't leave without making a purchase. I got the Vanilla Dreams white chocolate. Very delicious and full of vanilla.

I also stopped by the cafe and grabbed a small hot chocolate for Kyle and I to share. But this was a Sea Salt Caramel Hot Chocolate. It was sinful and decadent, and I want another one. Now.

I have read about Paulette Macarons in San Francisco many times before, and on the last day when we were looking at the map for somewhere else to walk, I pulled out my phone and googled the address of this little macaron shop. 3.3 miles away? Was it worth the walk?

Most definitely worth the walk. Here is the pumpkin macaron (please ignore my chipped french manicure!) The shell was crispy and the filling was sweet and perfect. I told the woman behind the counter that I had heard about her macarons all the way in Texas, but she was French and I don't think she understood a word I said. That's okay, her macarons are still killer.

We ate at so many other great restaurants (like Annabelles, where I had the best cioppino of my life) and a few spots in Chinatown, but sometimes you just have to eat and put down the camera. Hope you enjoyed my San Francisco pictures, you can see more on my other blog Nikon Natalie.

Foodbuzz Blogger Festival 2009

I don't even know where to start! The Foodbuzz Festival was this past weekend in San Francisco and I'm so glad I was able to go. I did mainly Foodbuzz related activities on Friday and Saturday evening, and Kyle and I spent the mornings and Sunday and Monday cramming in as much of the city as we could.

So let's dig in?

Friday evening I went to the cocktail reception on top of the Hotel Vitale. There was a great view and great cocktails.As soon as that was over we walked across the street to the Ferry Building for a San Francisco Street Food Fare. This was probably my favorite Foodbuzz activity of the weekend! So much local food to try and so many people to meet.

This was a raw flatbread that I really enjoyed. If it has avocado, you know it's going to be good.

A raw cheesecake that was so creamy. I love to cook my food, but this was so good I could learn to give raw foods a chance.

An oyster in Dallas? Ew. An oyster in San Francisco?
A little bit of delicious ocean in your mouth.

Hey Foodbuzz girl, I would love some chicharones!

So would Chrystal and Amir from The Duo Dishes. Look at his face, he is in fried pork skin heaven. So was I!

Crispy hand tossed pizza, and San Francisco beer. Life is good.

A beet salad with blue cheese. Colorful and flavorful.

This food stand had the longest line all night. Just look at that meat. Just read the description. Drool.

We tried tacos from a local taco stand. Everyone was waiting for the meat tacos and there were plenty of vegetarian tacos sitting out. You carnivores missed out, this was one of the best tacos I have ever had! It was black eyed peas, peppers, nopales and I topped it with a smokey salsa.

Don't forget dessert! They had delicious little cupcakes to try.

Steph from StephChows about to chow on a cupcake!

Saturday I skipped out on most of the morning activities and Kyle and I went to breakfast at this place called Jitters and Shakes.

It was a great hole in the wall, breakfast joint that served great food, great smoothies and great coffee.

We rode the bus there and walked the couple miles back to the hotel. It was a great way for me to build up my appetite for the tasting pavilion at the Metreon City View that I attended later on.

The tasting pavilion was nice and there was plenty of food to sample. I am sure I tried everything, including these savory little wild rice tarts with pomegranate arils on top.

The best part of this whole weekend? All the wine!

These were very refreshing ceviche bites.

You can write 'To Natalie' on that book, please!

A few hours later it was time for the dinner that I had been looking forward to the most. It was an 'outstanding in the field' meal (everyone is at one long table, sharing food family style).

This table was very long and wrapped around the entire Green Leaf warehouse. No pictures of the dinner, as lighting was weird... plus I was more interested in the wine, food and getting to know everyone that was seated around me.

Here is me with Kelly from Evil Shenanigans, who also lives in Dallas. Howdy!

Joy from Joy the Baker, yours truly, and Tracy from Shutterbean.

Me and Mardi from Eat, Live, Travel, Write.

I had a great time at the first annual Foodbuzz Blogger Festival and can't wait for year two. I ate at so many great local spots and will be blogging about them soon. I have around... ohh... 700 pictures to edit and go through before I do that.

Vanilla Bundt Cake with Halloween Candy Bits

I have a big bowl that I normally keep snacks and fruit in. But around Halloween time it is filled with candy instead. Lots and lots of candy. Not that I (or my waist line) need it, we live in an apartment and have no trick or treaters.

Instead I buy it to be festive.
And to tempt me.
And to bake with, of course.

I got a bundt pan last week (can you believe I didn't have one?) and knew I wanted to make a vanilla bundt cake over the weekend. When I saw how much Halloween candy I had left over I decided to throw it in, otherwise I was going to graze on candy all night.

What is your candy of choice? I love it all, seriously. I know I'm bad! But if I had to rank my top favorite candy it would go in this order: M&Ms, Butterfinger, Reeses, Take 5 and Kit Kat. Oh and everything I just mentioned is in this cake...... and then some!

Vanilla Bundt Cake with Halloween Candy
yield: one bundt pan, any size/shape

1 stick Butter, room temperature
1 cup Sugar
1 Egg, room temperature
2 Egg Whites, room temperature
3/4 cup Milk
2 tsp Vanilla Extract
2 cups AP Flour
2 tsp Baking Powder
1/4 tsp salt
1 1/2 cup Halloween Candy, chopped
(I used Whoppers, Take 5, Reeses, Reeses Whipps, M&Ms, Kit Kat, Butterfinger)

preheat oven to 350 degrees

1. Cream the butter and sugar until fluffy, about 3 minutes. Add the egg/egg whites and mix until fully combined.
2. In a separate bowl combine the flour, baking power and salt. Set aside.
3. Add the milk and vanilla extract to the egg moisture, mix until fully combined. The mixture may look curdled, don't worry it's not.
4. Add your dry ingredients and mix until just fully combined.
5. Chop up your candy ahead of time and add the candy bits to the cake batter and fold until combined. Pour in a prepared bundt pan and bake 40 minutes. (Mine was done in 30min, though I got feedback someone else's took 50min, just watch it and test with a toothpick if necessary!) Top with powdered sugar.

Even if I don't add candy next time, this vanilla bundt cake recipe is a keeper. The cake was very moist and flavorful and had a great, crispy crust. (I am already imagining making it again but adding a strawberry sauce and whipped cream. Hot Dang that sounds good!)

Each candy that I added could be tasted in the cake too. Sometimes my bite tasted like malt and peanut butter (that would be Whoppers and Reeces) or it was crunchy and chocolatey (that would be a Take 5 with Kit Kat and M&M's). No matter the combination, you can't go wrong with this cake.