Cranberry-Orange Oatmeal Scones

I have made scones before and found them a little dry dispite all the liquid that was added. These are fluffy, tender, and full of flavor. These are not your ordinary scones.

My first try at making scones turned out great! Family and friends ate them all, but they all said that they were a little sticky. That was because of the maple topping. I needed to make something that people could eat with their hands on the go.

I looked at so many different recipes trying to figure out which one would work the best. Nothing really grabbed my attention so I took what I liked from different recipes and hoped for the best. I guess you could call them the Frankenstein of the scone world. A little bit here and little from there. But this monster turned out sweet and delicious.

Cranberry - Orange Scones

Cranberry – Orange Scones

Cranberry-Orange Oatmeal Scones

  • 2 1/2 c flour
  • 8 Tbs butter
  • 1 c oatmeal
  • 1 1/2 Tbs baking powder
  • 1 ts salt
  • 2 eggs
  • 1 c cranberries, fresh or frozen
  • 1/2 c sugar
  • 1 c buttermilk
  • 1/2 c orange juice
  • 2 Tbs orange zest


  1. Mix the flour, oatmeal, and butter together until pea size balls start to form.
  2. Add in the baking powder, salt, eggs, sugar, juice and buttermilk. Stir everything until well combined. Be carful not to over mix the dough. Fold in the cranberries and zest.
  3. On a lightly floured surface turn dough out. Form a rectangle with the dough. Using a sharp knife divide the dough in half length wise. Cut the half into triangles. You should get about 12-16 scones.
  4. Place scones on a cookie sheet as you form them.
  5. Bake at 400 degrees for about 30 minutes or until golden brown on top.
  6. Once cooled you can top the scones with a sugar frosting. To make topping mix 1/2 cup powder sugar and 2 teaspoons of orange juice. If it turns out too thick add a little liquid at a time. Too thin add more powder sugar. And simply drizzle on top and sprinkle zest on top for added pop of flavor.

Food for Your Soul

Growing up in New England I had the joy of having four real seasons. I had a spring, summer, fall and a winter. But my seasons didn’t follow the calendar. I have more cold months then warm months, that just means I got to enjoy those warm good for your soul comfort foods longer.

There is something to be said about comfort foods that can bring a smile your face just by the mention of it like creamy mashed potatoes, hot chicken noodle soup, beef stew from the slow cooker, and nothing beats creamy cheesy macaroni and cheese straight from the oven. I might not have cold months any more living in the south but I do have wet, rainy days that nothing warms my family’s wet bones more then comfort food for dinner.

I grew up with the box version of the mac & cheese, as did my kids. But my husband has issues when it comes to powder cheese so I went to find the best tasting mac & cheesy. Best part is it is still really cheese even after putting in the oven.

Baked Macaroni & Cheese

Baked Macaroni & Cheese


Macaroni & Cheese

  • 8oz sharp cheddar cheese, shredded
  • 4 oz gouda cheese
  • 1/2 ts paprika
  • salt & pepper, to taste
  • 2 c chicken stock
  • 1/3 c flour
  • 1/3 c water
  • 1 lb elbow noodles


  1. In a large sauce pan start to heat up the chicken stock.
  2. In a measuring cup mix together the flour and water with a whisk. ( I find doing it this way take the clumps out that you sometimes gets when mixing flour and wet ingredients.)
  3. Slowly add the flour mixture to the chicken stock. Cook until slightly think.
  4. Slowly add the cheeses in the stock. Make sure to stir after each addition. This helps melt the cheese and keeps everything creamy. Add in the paprika, salt, and pepper. Stir to completely combine.
  5. Add cooked elbow noodles to the mixture. Mix everything together. Now you can eat it like this or you can transfer to a baking dish and bake for about 30 minutes at 350 degrees with a foil cover.

Hint: To make it a complete meal by mixing in bacon or ham and broccoli. Or a fresh side salad.



Better for your Peanut Butter Cup Cookies

Now in all honesty these are probably the healthiest thing I have ever made but they are amazing. It is like having a peanut butter cup without all the chocolate melting on you fingers. I think that is a plus!

I have mentioned before I hate peanuts in my chocolate, but peanut butter is a different story. This belongs in candies and cookies just like milk and honey belong in hot tea.

I needed peanuts butter chips for something a while back. What I didn’t use I put in the freezer until I needed them again. I had left over chocolate chips from the mousse I just did for Easter. What do to with all this left over goodies? Bake with them of course, and that is how I was inspired to make my peanut butter cup cookies. No candy was use but it sure taste like I had used a ton of peanut butter cups to create these yummies.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies



Peanut Butter Cup Cookies

  • 2 sticks butter, unsalted
  • 2 cups all purpose flour
  • 1/2 cups unsweetened cocoa powder
  • 1 ts salt
  • 1 ts baking soda
  • 2 ts vanilla extract
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 9 oz mini semi sweet chocolate chips
  • 1 1/2 cups peanut butter chips


  1. Cream together the butter and sugars. Once creamed add in eggs and vanilla. Mix until everything is mixed together.
  2. Add in cocoa powder, salt, baking soda, and flour. Turn your mixer on LOW. {Turning it on to fast will cause a poof a flour to go in the air. Trust me I have done that. :)}
  3. Gently fold in the chips.
  4. Pre-heat your oven to 375 degrees. On a parchment lined cookie sheet place the cookies 2 inches apart. Bake for 10-12 minutes or until the cookies are done. Be careful not to burn. The cookies will be done when the tops are not glossy anymore.
  5. Cool on wire rack.

Chocolate Overload- Is there a such thing?

My obsession with chocolate began a long time. I do remember getting a candy bar every Thursday evening when my mom would take my brother and I grocery shopping. I think I got my sweet tooth from my father, at least that’s who we will blame. 🙂

I love everything chocolate, unless it has nuts in it. I hate nuts! Candy, pudding, ice cream, hot fudge, cookies, you name it and I have probably had it at one point or another. A few years ago I tried mousse in a cup and hated it. It had this weird taste, like it was not real. I never had it since, well until I made it.

Once day I wanted chocolate pudding and instant just wouldn’t do. I wanted something smooth and very chocolate. Even though I had it before, I went for a mousse. Again you probably have all the ingredients in your house already. Sugar, heavy cream, eggs, and chocolate. The hardest part is waiting the hour to wait for the mousse to set up. I promise it is worth the wait.

Well this year I wanted to make my mousse for Easter for the family, but not in a huge pie. I made little tartlets. After the pie shells were cooled and ready I pipped in the mousse and topped it off with whip cream, homemade of course. Now everyone has their own little pies to enjoy and no sharing required. 🙂

Mini Chocolate Mousse Tarts

Mini Chocolate Mousse Tarts

Mini Chocolate Mousse Pies

  • 12-14 mini tart shells
  • 3 oz semi sweet chocolate
  • 2 1/2 oz dark chocolate, at least 60% cocoa
  • 14 oz heavy cream, cold
  • 3 egg whites


  1. Place a double boiler on medium heat and melt chocolate. Make sure to stir to even heating and not to burn the chocolate.
  2. Using a standing beat eggs until stiff peaks form.
  3. Fill a medium size bowl with ice and place a large bowl on top. Pour in the heavy cream and beat with a hand held mixer until stiff peaks form. Be careful not to over mix, if you do you will end up with butter!
  4. With the standing mixer on low speed, slowly pour the chocolate into the eggs. Mix until everything is combined.
  5. Take the chocolate mixture and add it to the whipped cream. Gently fold the two together.
  6. Once it is completely mixed together spoon into mini tart shells. Place in refrigerator for at least one hour. Top with whip cream if desired.