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!

Gluten Free Pumpkin Cheesecake Bars

These taste like they took all day, but are amazingly quick and easy. (This crust can be used for anything! Soooo yummy!)


2 cups finely crushed gingersnaps (gluten-free)
1/4 cup finely chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar
1/2 teaspoon cinnamon

Pumpkin Cheesecake Batter:
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs

Preheat oven to 325°. Line bottom and sides of a 9″x13″ baking pan with parchment paper, leaving an overhang on all sides.

Crust: Blend or crush cookies, then add sugar and cinnamon and pecans and mix. Next add butter and combine. (I did most of this in my kitchen aid stand mixer.) Transfer your crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.

Pumpkin: In a medium bowl stir together pumpkin, cinnamon, nutmeg, and cloves until combined; set aside.

Cheesecake Batter: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.

Stir about 1 cup of the cream cheese batter into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust. Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. Bake for 25 to 30 or until center is just set. Cool completely in pan, cover and chill for 4 to 24 hours before lifting out of pan and cutting into bars. Store any remaining bars in the refrigerator.

Quick Vanilla Buttercream

Scarlett will be turning 1 on the 29th, so of course, it’s time for cake smash pictures! Made a mini cake last night for the occasion! Here’s the recipe I used for her buttercream frosting. Super easy and super delicious! Will post her pics as soon as I get them!



3 cups confectioners’ sugar
1 cup butter, room temp
1 teaspoon vanilla extract
1 to 2 tablespoons whole milk

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.



I made a mini cake, so I halved this recipe and it was plenty. Follow this recipe, as is, to frost a regular sized cake!

Recipe adapted from Gale Gand’s “Quick Vanilla Buttercream Frosting”, The Food Network

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