Tag: holiday baking

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Orange Cranberry Scones

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

Tangy dried cranberries and luscious orange make these scones hard to keep around for long. They are great for breakfast with a cup of coffee or tea, or anytime you like.  So simple to make and they keep  for quite a few days in a tight sealed container.  If you’re looking to give a delicious gift to a special someone, these would be it.

 


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Cranberry Orange Scones

Servings: 16 scones
Author: WhollyCupcake

Ingredients

  • 1 3/4 C all-purpose flour
  • 6 tbsp sugar
  • 1 stick unsalted butter cut into small pieces
  • 1 tbsp baking powder
  • 1/3 C heavy cream
  • 1 large egg
  • 1/4 C whole milk cold
  • 1 tsp natural orange extract
  • 1 C dried cranberries

Instructions

  • 1
  • Preheat oven to 400F and line a large baking sheet with parchment paper
  • 2
  • In a large bowl whisk the flour, sugar, and baking powder
  • 3
  • Add butter to the bowl and crumble mixture with your fingers until crumbly. Add the cranberries
  • 4
  • In a medium bowl whisk the heavy cream, egg, whole milk, and orange extract
  • 5
  • Pour wet mixture over the dry and gently knead into a ball, you might need to add a bit more four since mixture will be soft and slightly sticky
  • 6
  • Place dough of floured surface and cut in two equal parts
  • 7
  • Flatten disks and cut each into 8 wedges (like cutting a pizza)
  • 8
  • Place wedges on baking sheet, brush with heavy cream or milk and sprinkle with sugar
  • 9
  • Bake 15-18 mins until light golden
  • 10
  • Get your kettle on and enjoy these delicious scones!
 
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Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)

I had enough dough leftover from my mini pumpkin pies recipe to make another batch of mini pies. I love pecans but not pecan pie, and chocolate and nuts are my weakness.  The filling for these is super easy to make, and the only thing you have to bake is the crust. You can also make a 9 inch pie if making individuals ones is not your thing, all instructions are the same.

Preheat oven to 375F and have handy two muffin pans

Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)

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Serves: 15-20 Cooking Time: 25 minutes

Ingredients

  • Pie Crust(see my post on gluten-free mini pumpkin pies for recipe)
  • Maple and Sea Salt Pecans
  • 1 Cup raw pecan halves
  • 2 Tbsp Pure Maple Syrup
  • 2 pinches Sea Salt
  • Ganache Filling
  • 8 oz semisweet chocolate chopped
  • 4 oz dark chocolate chopped
  • 1 1/4 Cup heavy cream

Instructions

1

Maple Pecans

2

Place pecans in skillet and roast on low-med heat until slightly fragrant, about 5 mins

3

Drizzle maple syrup over pecans and sprinkle with the sea salt

4

Using a wooden spoon gently stir the pecans and roast for about 2 mins more until caramelized. Be careful because they burn easily.

5

Remove from heat and spread on parchment paper to cool

6

Pie Crusts

7

Prepare pie crust as for the mini pumpkin pies (see recipe on my blog)

8

After you have placed it in the muffin tins, gently pierce each crust with a fork to prevent it from puffing too much during baking

9

Place in preheated oven and bake 25 minutes until slightly golden, remove from oven and place on a cooling rack thats been placed on top of a baking sheet

10

In the mean time prepare the ganache

11

Chocolate Ganache

12

Pour the heavy cream into a small saucepan and heat on medium until slightly hot

13

Place the chocolate in a heat proof bowl and gently pour the hot cream over it

14

Whisk until smooth and silky, cool for about 2-3 minutes

15

Assembling the Pies

16

Gently pour the ganache into the crusts, taking care not to overfill

17

Place them in the refrigerator and chill for about 20 mins until ganache is set

18

Decorate each mini pie with the pecans

19

Keep pies in the fridge, bring to room temperature before serving.

20

They are rich and decadent and delicious with a cup of coffee

21

Enjoy!😁

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Gluten-Free Mini Pumpkin Pies

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

I’ve been nursing a cold for almost a week, but Thanksgiving waits for no one! So this year I’ve been assigned dessert duty….again.  I love baking so I’m not complaining in any way.  Since my mom has celiac disease and cannot eat anything with gluten in it I make the holiday desserts gluten-free so she can enjoy them as well.  This year I’ve made mini pumpkin pies, first because I think they are easier to eat when they are individual, second it makes me feel a bit less guilty about eating pie, and third, they are adorable looking :). When baking gluten-free I use either Bob’s Red Mill All Purpose Gluten-Free Flour or Cup4Cup. I used a muffin tin to make the mini pies, no need to grease the pans beforehand since the dough has butter in it. The pie crust recipe will make two 9in crusts.  I used one to make the pumpkin pies, I got about 20 mini pies out of one crust.  The other crust I used for chocolate ganache mini pies. If you’re only using one of the dough disks, you can freeze the other and use in the future.

mini pumpkin pies

 

Preheat oven to 375F and have handy two regular muffin pans.

 

 

 

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Gluten Free Mini Pumpkin Pies

Servings: 0 mini pies
Author: WhollyCupcake

Ingredients

  • Pie Dough
  • 2 1/2 cups all purpose gluten free flour
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 stick cold butter cut into small cubes
  • 1/3 cup or more ice water
  • Filling
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 can pumpkin puree
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • *1 tsp ground cinnamon
  • *1 tsp ground ginger
  • *1/2 tsp ground nutmeg
  • *1/4 tsp ground cloves

Instructions

  • 1
  • Pie Dough
  • 2
  • In a large bowl sift the flour, sugar, and salt.
  • 3
  • Cut the cold butter into small pieces and add to the flour mixture.
  • 4
  • Using a fork or pastry blender cut the butter into the flour until you have pea sized chunks of butter incorporated into the flour mixture.
  • 5
  • Drizzle the ice water over the flour mixture and continue mixing until smalls balls form.
  • 6
  • If they start sticking together, you’ve added enough water, if not then continue drizzling small amounts of ice water until dough coheres. Since we are using gluten free flour, you might have to add a bit more ice water than stated amount to make it cohere.
  • 7
  • Divide your dough in half and wrap in plastic wrap, pressing dough into disks.
  • 8
  • Refrigerate for about 20 mins.
  • 9
  • Pie Filling
  • 10
  • Place eggs, sugars, pumpkin puree, heavy cream, vanilla, and spices in a medium bowl.
  • 11
  • Whisk until smooth
  • 12
  • Refrigerate while your dough chills, this helps infuse the flavors more
  • 13
  • Making the Pies
  • 14
  • Take out one of the dough halves from fridge
  • 15
  • Sprinkle gluten free flour on your work surface and a little bit on your rolling pin
  • 16
  • Gently roll out the dough to a 10-11 inch circumference
  • 17
  • Using a biscuit cutter or a drinking glass slightly bigger than muffin tin opening, cut circle into the dough
  • 18
  • Place rounds into muffin tin, the sides will automatically overlap
  • 19
  • Continue re-rolling leftover dough and cutting into circles
  • 20
  • Take out the pumpkin filling from the fridge and pour it equally into each crust until close to edge
  • 21
  • If you have leftover dough you can make little dough cutouts like I did and place on top of filling
  • 22
  • Place muffin tins into preheated oven and bake 25-30 mins until set and crust is slightly golden around edges
  • 23
  • Serve with whipped cream