Cooking with Katie

Cranberry Orange Scones

IMG_7109I know what most of you are thinking, Ew, scones, aren’ those basically the equivalent of rocks!? And most of the time, yes, scones are the equivalent of rocks. Whenever I’ve had them at restaurants or bought them from stores they’ve always been dry and crunchy and flavorless and…yuck, so it was a complete shock when I made these and they came out so heavenly!

I think that the secret to scones is to add pleanty of liquid so that you have a really wet dough, and to pull them out of the oven even when you think they aren’t done, because if you wait, you’ll most likely overbake them. And once you master a scone recipe, you can completely switch up all the flavors and add different fruits or nuts or whatever you want. These are a great addition to your breakfast or brunch table and are sure to impress whoever you serve them to!

Cranberry Orange Scones (based on Ina Garten’s recipe)
4 cups plus 1/4 cup all-purpose flour
1/2 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
1 teaspoon kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and cut the dough in half, then roll it out in a log-shape, one half at a time. Take a knife and cut triangles out of the log, alternating cutting a left diagnol, then a right diagnol. Put the scones onto a cookie sheet lined with parchment paper.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.


Apple Strudel Muffins

These muffins are a delicious, healthy way to start your day, and they’re very wallet-friendly. I make these alot at my house because they’re super easy to whip up, and they’re gone in about 2 days. They’re great for a quick breakfast, your kids’ lunches, even a good midnight snack! It’s impossible to eat just 1, though…. 🙂

Apple Strudel Muffins (Ellie Krieger)

  • 2 c flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c butter
  • 1 c sugar
  • 2 eggs
  • 1 1/4 tsp. vanilla
  • 1 1/2 c chopped apples (Fuji, Ruby Red, any type of sweet apple)

Strudel Topping:

  • 1/3 c packed brown sugar
  • 1 tbsp. flour
  • 1/8 tsp. cinnamon
  • 1 tbsp. butter

In the bowl of a stand mixer, beat the butter, sugar, and eggs until smooth. Add the vanilla. Then, add the apples and gradually add the flour, baking powder, baking soda, and salt (which have been sifted together).  Spoon into a greased and lined muffin tin.

In a small bowl, combine the topping ingredients. Cut in the butter until you have course crumbs. Sprinkle over the batter. Bake for 20 minutes at 375 degrees and let set for 5 minutes on a wire rack.

Chocolate Chip Waffles

Waffles are a staple in my family. I got a waffle iron for Christmas when I was, like, 8! My Pop-Pop makes the BEST waffles in the world, and us kids have been watching and helping him do it since before I can remember. It’s always fun when we make them at home, too, though.

I had a very special helper helping me to make these waffles………..and it was my youngest brother, Adin! We decided to make the waffles smaller so that everyone could eat 1 full waffle, and of course, we had to throw some chocolate in there!:)

Chocolate Chip Waffles (Aunt Jemima)

  • 1 c Aunt Jemima pancake/waffle mix
  • 3/4 c milk
  • 2 tbsp. veg oil
  • 1 egg

This is Adin! (Sorry for the bad lighting!) Here, he’s stirring the wet ingredients in a separate bowl from the dry ones………we’ve taught him well!

Now, he’s combing the wet and dry ingredients together.

And, once they’re all combined, he pours them in the greased waffle iron (that I got when I was, like, 8!) and tops them with chocolate chips. Then he cooks them for approximately 3 minutes. Hope you enjoy making these with someone you love!

Mini Egg Frittatas

We had a snow day on Wednesday, so I got up and decided to make breakfast for everyone! I made french toast and these little frittatas. They’re basically just like little omelets made in a mini muffin pan and are very easy to throw together!

Now, the recipe calls for ham, but since we had none in the fridge, I used some left over bacon that I just crisped up before putting them in the egg mixture. You can be as creative as you like with this ingredient, and use some prosciutto or speck, which are both types of smoked italian ham, or you could even use some pancetta, an italian bacon.  Or, you could go the vegetarian route and use some diced bell peppers or anything else you like to put in your omelet. The possibilities are endless!

Mini Frittatas (Giada de Laurentiis)

  • 4 eggs
  • 1/4 c milk
  • handful of parmesan cheese
  • salt and pepper
  • 2 oz thinly sliced ham, chopped
  • 1 tbsp. finely chopped italian parsley

Whisk together the eggs, milk, cheese, and salt and pepper. Add the ham (or any of your ingredients) and parsley. Pour into a greased mini muffin pan with 24 cups and bake at 375 degrees for 8-10 minutes. Serve warm and enjoy!

Chocolate and Cheese Danishes

Now what better pastry could the French have given us than the DANISH! These flaky, chocolatey little snacks are like heaven on your tongue! These aren’t too sweet, and they balance themselves very well. But, don’t think you’ll have  just one of these heavenly creations, because before you know it, the whole plate will be empty! In fact, my best friend asked me to bring these to her as a birthday present, and my sister always ends up with more than everyone else!

The cream cheese filling keeps very well in the freezer, and once again, I’m using the frozen puff pastry that just comes in handy so often, I make sure we always have some of it on hand! Whether it’s breakfast, brunch, or snack time, these danishes are sure to satisfy! Hope you enjoy!

Chocolate and Cheese Danishes (Giada de Laurentiis)

  • 1/4 c cream cheese (at room temperature)
  • 1/4 c mascarpone cheese (at room temperature)
  • 1 egg yolk
  • 1 tbsp. all-purpose flour
  • 3 tbsp. sugar
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1/2 c mini chocolate chips
  • 2 sheets frozen puff pastry, thawed
  • 1 egg beaten

Heat the oven to 400 degrees and line 2 cookie sheets with parchment paper. In a small bowl, mix the cheeses, egg yolk, flour, sugar, vanilla, and salt together until smooth. Fold in the chocolate chips and set aside. Cut each sheet of puff pastry into equal sized squares and place them on the cookie sheets. Spoon 2-3 tsps. of filling into each square. Fold one corner of puff pastry diagonally over the filling and brush with beaten egg. Bake for 15 minutes or until  the puff pastry is puffed and golden. Let cool for five minutes before serving.