Cranberry White Chocolate Almond Scones

Tea anyone? I am, like many, obsessedddddd with Downton Abbey. My hubby says I’m slowly turning British! He’s not complaining though, because I’m a scone baking madwoman as of late. I’m not sure what an “authentic” British scone tastes like, but I’m hoping I’m not too off! This is a great basic recipe, and can be altered to suit your tastes. Just make sure your ingredients are COLD!



2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
6 tablespoons butter
1 tsp pure vanilla extract
1 tsp almond extract
3/4 cup half n half
1 egg
Handful of dried cranberries and white chocolate chips


Preheat oven to 375°

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter with a pastry blender until crumbly.

In a separate bowl, combine cream with beaten egg,. Make a well in the dry ingredients, then add wet ingredients. Stir with spoon, using your hands if necessary. Do not over mix! Next, stir in cranberries and white chocolate chips.

Turn dough out onto a floured surface. Roll dough or flatten dough out, then form into biscuit size rounds. Bake for 15 minutes or until brown. Let cool on a wire rack. Enjoy with your favorite tea or coffee!


Raspberry White Chocolate Scones

Another tea time favorite! These scones are wonderfully sweet and moist, thanks to the addition of instant vanilla pudding mix!



2 cups all purpose flour
2 TBSPs sugar
1 TBSP baking powder
1/2 tsp Kosher salt
6 Tbsp COLD unsalted butter, diced
1 small box of instant vanilla pudding mix
1 large egg, COLD
1/2 cup half n half, COLD
1 1/2 cup frozen raspberries
1/2 cup white chocolate chips, plus more for drizzling


Preheat oven to 425°

Whisk together the flour, sugar, baking powder, and salt.

Cut in butter until the dough is crumbly, working fast so nothing gets too warm. Cold is key when making scones! (I highly suggest using a pastry blender, which you can pick up anywhere for a few bucks.)

Gently stir in the pudding mix, white chocolate chips, and frozen raspberries. (Keep raspberries frozen till use, and I also suggest freezing the chips beforehand also.)

Make a small well in the center of the mixture, then add the egg and half n half. Stir until just combined. Finish bringing the dough together with your hands. (It will be sticky!)

Pour the dough out onto a large, floured cutting board. Divide the dough in two, and make two small, flat rounds. Slice each round into 8 equal pieces, for a total of 16 small scones.

Bake on parchment paper/Silpat for 11 minutes or until the bottom edges of the scones are golden brown. Cool on wife racks, then drizzle with melted white chocolate.

Yummy nummy!

Biscuits N’ Gravy Casserole

Here’s a wonderful weekend recipe that keeps well in the fridge.


3/4 lb breakfast sausage, cooked
1 pkg McCormick Sausage Flavor Country Gravy, prepared (I used milk and water)
1 cup Cheddar Cheese
5 eggs
1/4 cup milk
1 can of Bake House Creations Jumbo Buttermilk Biscuits (or any brand of 8 canned biscuits)
Salt and pepper to taste


Preheat oven to 350* , then grease or spray a 3qt baking dish. Take four biscuits and flatten them out covering most of the bottom of your baking dish. (Doesn’t have to be perfect!)

Scatter cooked sausage and cheese, leaving some cheese aside to sprinkle on top. Whisk eggs, milk, salt and pepper. Pour evenly over sausage. Cut the remaining 4 biscuits in four, then use the biscuit pieces to top the casserole. Lastly, pour gravy on top and sprinkle remaining cheese.

Bake in the oven for about 30-45 minutes. Make sure the center biscuits are cooked! Keeps great in the fridge, and tastes just as good reheated the next day. Enjoy!


Breakfast Pizza

Here’s a super quick and easy breakfast recipe the whole family will love!



1/2 – 1 pound breakfast sausage
1 tube Pillsbury Crescent Seamless Dough Sheet (8oz)
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1 tsp rosemary
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400* degrees.

Cook sausage according to package directions, making sure to break up the sausage as it cooks.

Unroll the dough sheet and spread in the bottom of a 9×13 pan. Bring the dough up on the sides if the pan to create a crust, then disperse the sausage evenly over the dough.
Sprinkle cheese evenly over dough and sausage.

Next, whisk the eggs with the milk, rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.

Bake at 400* degrees for 15-20 minutes until the crust is golden and the eggs are set.

When I cut this, I make the pieces fairly large. Serves 8, more if you decide to slice it up smaller. (You’ll just end up eating two pieces!!)


Zucchini Parmesan Fritatta

Baby an I are both eating this one for lunch. Yum!



2 Tbsp canola oil
1 small cooking onion, peeled and chopped
1/2 medium zucchini (2/3 cup) thinly sliced
1 medium/large tomato, skinned deseeded and chopped
5 largeeggs
1 Tbsp heavy cream
3 Tbsp grated Parmesan
Salt and freshly ground black pepper

Heat oil in a 9 inch, nonstick frying pan. Add onion and zucchini, season, and cook for about 10-15 minutes on medium/low. Add tomatoes and continue to cook for 3 more minutes. Beat eggs with cream and 1 Tbsp of Parmesan. Season. Pour over veggies and cook on medium heat for about 5 minutes. (Or until the eggs are set underneath.) Preheat your broiler on high.

Sprinkle remaining Parmesan over frittata and cook briefly until the broiler until golden. (If necessary, wrap your pan handle in foil to prevent burning.) Cut into wedges and serve hot or cold! I’d say its about 6 servings. Great recipe for a family brunch! Everyone can enjoy this frittata.

You can do many variations with a frittata. Try meats, potatoes, cheeses…etc. Holds up great in the fridge! Enjoy 🙂

– Stephanie

Yogurt Pancakes

Tried this yogurt pancake recipe this morning…not quite sure how the texture is supposed to be. I have never made a yogurt pancake before! They were somewhat doughy in the center, but that could be from the yogurt. Either way, Scarlett gobbled them up! Will most likely try some tweaking at a later time. Let me know if you try this recipe and get a different result!


I had a yummy pumpkin muffin from Great Harvest Bread Co. for breakfast! Enjoyed this tasty treat while working on Scarlett’s pancakes.



1 egg, lightly beaten
2⁄3 cup mild, full-fat natural yogurt
2⁄3 cup milk
11⁄4 cups self-raising flour
1⁄4 tsp salt or 2 tbsp maple syrup (for a sweeter version)
vegetable oil for frying


Here’s my batter after mixing all the ingredients:


I wasn’t super precise with my measuring, which could have played a part in the odd texture. (Also, I see in later instructions that I should “flatten slightly with a spatula”…my batter was too liquid for that.)

Heat a little oil in a frying pan until sizzling hot. Drop heaped tablespoons of batter into the pan, leaving plenty of space around each one, and flatten slightly with a spatula.

(Here’s some frying in more oil…)


(And here’s some frying in less oil…)


They should spread to about 6cm (2 1/2in) across. Cook for 1–2 minutes until lightly browned, then turn and cook for a further 1–2 minutes until browned on the other side and set in the center.

Drizzle maple syrup over the pancakes and serve sprinkled with fruit.


I froze these in packs of four. Just layered plastic wrap between them and then put them in sandwich baggy! Reheat in the toaster!

– Stephanie

Yogurt Pancakes, recipe by Annabel Karmel, First Food Original Edition

Breakfast Bananas

Good morning! Decided to try this scrumptious banana recipe for Scarlett. Super easy, and man did it sure look tasty! You could also substitute apples for an extra special apple pie-esque treat! Needless to say, Scarlett ate every last drop!



1 Tbsp butter
1 small banana, peeled and sliced
1 Tbsp of REAL maple syrup (I used a dark amber syrup)
1/8 tsp ground cinnamon



Melt your butter in a saucepan and add your sliced bananas.


Sauté for about a minute, then add your maple syrup and cinnamon. Sauté for a minute more, and you’re done!


I spoon fed this to my daughter. Could be a finger food, but she’s a but finicky when it’s comes to sticky stuff. Added a chopped strawberry for even more yummy!


Also served it with some toast and cream cheese. Now that’s breakfast!

Ps…you can always purée for younger babies! What a treat 🙂

– Stephanie