Cranberry Vanilla Bean Scones

Pin It Now! Even though I'm like a kid when  it comes to Christmas excitement, I'm not quite ready to entirely give up fall just yet.  Here in Southern California, summer tends to bleed into our fall and winter months.  It's been shorts & flip-flops weather more than scarf & boot weather lately.  But the mornings and evenings are nice & brisk, so I wanted to whip up something cozy and delicious.  Cranberry scones?  Yes, please.  Madagascar vanilla beans at Trader Joe's?!  Yes, please!!

This recipe can easily be customized - have fun with it!  I promised the Hubby I'd make chocolate chip scones, but with chocolate cake and chocolate pudding in the house, we needed something fresh.  Even chocaholics can get chocolate-d out.  I think.

Cranberry Vanilla Bean Scones

Adapted from Smitten Kitchen
2 1/2 c AP flour
1/2 c + 3 tbsp sugar, divided
1 tbsp baking powder (yes, tablespoon)
1/2 tsp salt
6 tbsp cold, unsalted butter, cut into small pieces
1 1/4 c fresh or frozen cranberries, chopped
1 lg egg + 1 lg egg yolk
1 c buttermilk
1 vanilla bean
Additional sugar

Preheat oven to 400 and line a baking sheet with parchment paper.  Set aside.

In a stand mixer (or food processor) combine flour, 1/2 c sugar, baking powder and salt.  Add in the cold butter pieces and mix until the mixture resembles corn meal and the butter pieces are no larger than a pea.

In a small bowl, toss the chopped cranberries in remaining 3 tbsp sugar.  Mix this into the flour/butter mixture.

In another small bowl, combine the egg, egg yolk, and buttermilk.  Take the tip of a sharp knife and slice the vanilla bean lengthwise.  Scrape out the vanilla beans with the knife and whisk into egg yolk mixture.  Add liquid ingredients to the dry and mix until just incorporated.  Be careful not to over-mix.

(To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer until just frozen.  Transfer to a freezer bag and freeze until ready to bake.  To bake straight from freezer, add approx. 5 minutes to baking time.)

Use an ice cream scoop to drop scones onto the parchment-lined baking sheet.  Leave about 2 inches between each one.  Sprinkle the tops with additional sugar and bake 15-20 minutes.

Leftover cranberries?  You *must* make Sparkling Cranberry Brie Bites from Yummy Mummy!

Chocolate Pudding for Grandpa

Pin It Now! The holidays tend to make me nostalgic.  And treat-crazy.  Every Christmas when I was growing up my mom and I would spend hours in the kitchen making shortbread cookies and fudge, my two favorite Christmas yums.

On Christmas Eve, we would light a fire in the fireplace, read the story of Jesus' birth and then tackle the presents.  I loved waking up Christmas morning to tear into the Santa presents under the tree and spend the day in my pajamas surrounded by wrapping paper mess.

The holidays also make me miss my sweet grandpas.  Both of my grandpas lived good, long lives, and we were blessed to have so many years with them.  Al Chaparro and Jerry La Celle both served their country proudly, and are now laid to rest in National Cemeteries - Santa Fe National Cemetery and Arlington National Cemetery, respectively.


Albert Chaparro

When I think of my Grandpa Chaparro (daddy's dad) the first thing that pops into my mind is his laugh.  He had a very distinct laugh that makes me smile to remember.  He drank his coffee out of the same mug every day - his prized World's Greatest Dad coffee cup.  A tall, strong man with a loving heart, he wasn't much for words a lot of the time, but his stories were mesmerizing.  He had solid faith in God, which he instilled in his children and grandchildren.  The last thing he said to me was, "I love you, too, sweetheart."



Jerry La Celle

My Grandpa La Celle (mom's dad) was a tall, slender man with sparkling blue eyes.  99.9% of the time, you wouldn't see him without a bow tie on.  He loved to sit in his comfy chair and observe the commotion of our large family, and every so often he would "psst" at me and motion for me to come give him a hug.  Even as Alzheimer's robbed him of himself, he looked at a photo of me, said "That's my granddaughter..." and hugged the photo tightly.  And to the end, he loved chocolate pudding.  Six years ago today, he left us.  This recipe is for him.

Chocolate Pudding

2/3 c granulated sugar
2 tablespoons + 1 tsp. cornstarch
1/8 tsp salt
3 c milk (I used 1% cuz it's what we had in the fridge)
4 large egg yolks
1/2 tsp vanilla
3 oz semisweet chocolate, chopped
3 oz bittersweet chocolate, chopped
1/2 tsp cinnamon (optional, but fantastic)
1/2 tsp unsweetened cocoa powder

In a medium saucepan, combine sugar, cornstarch and salt.  Add 1/3 c of the milk, and stir to form a smooth paste.  Whisk in the egg yolks and remaining milk.

Cook the mixture over medium-low heat, stirring constantly, until thickened.  Do not allow to boil.  Remove from heat.  Stir in vanilla, chocolate, cinnamon and cocoa powder until smooth.  Cover and chill at least two hours.

Serve with shaved chocolate, whipped cream, or just dig in like Grandpa would!  Enjoy!