Flour · ish

adapted from Lovin' From the Oven
makes ~2 dozen


It is always such a blessing to get together with college friends. We celebrated one of my closest girls' birthday yesterday! As we reminisced a little, we remembered that 4 of the 5 of us there last night had been in the same small group in our freshman year of college. I still remember meeting my friend (whose birthday we were celebrating) on the drive up to my first Christian retreat. Not really knowing what I was getting into for that weekend (and way beyond), it was truly perfect to become friends with someone so faithful, and who has taught me so much, kept me accountable, and encouraged my faith since that very car ride.

She's never liked sweets/baked goods much, except for white chocolate, so I tried to find a very basic recipe with white choc.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 T vanilla
• 1 1/2 c flour
• 1/2 t baking soda
• 1/2 c white chocolate chips (rec: Ghiradelli baking chips)
• 3/4 c dried cranberries
• dash of cinnamon

Steps:

adapted from food network

These were the first cookies I baked in our new apartment, so I placed them in a (tupperware) cookie jar for my roommates! It's a pretty solid recipe for oatmeal cookies, but I think they'd be a lot better with the cardamom that I couldn't find.

• 1 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 t pure vanilla extract
• 1 1/2 cups flour
• 1/2 t salt
• 1 t baking soda
• 1 t cinnamon
• 1/2 t nutmeg
• 1/4 t cardamon (didn't use this time!)
• 3 cups rolled oats
• 1 cup dried cranberries
• 1/2 cup white chocolate chips

 I used to think scones were really gross--dry, brittle, and bland...but homemade changes everything!! Scones are super quick, because you don't have to roll them into individual balls like cookies. I usually flatten the dough into 1-inch-thick circles and cut out triangular shaped scones! They can then be frozen in dough or baked form and only need to be toasted for a few minutes for a quick breakfast/snack. This recipe was more time-consuming than others, because you have to zest the lemons and chop the cranberries, but the tart/sweet balance was worth it!

• 2 T freshly grated lemon zest (~3 lemons)
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar plus 3 T additional if using fresh cranberries
• 1 T baking powder
• 1/2 t salt
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
• 1 1/4 cups fresh cranberries, chopped, or 1 1/4 cups dried cranberries
• 1 large egg
• 1 large egg yolk
• 1 cup heavy cream
• turbinado sugar (for sprinkling)

Steps:

1. Preheat oven to 400°F. and line a large baking sheet with parchment paper.
2. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
3. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
4. In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
5. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
6. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
7. Sprinkle with turbinado sugar, or egg wash (egg + water) for crisp and shiny tops. Serve scones warm.