Well, here we are at the WEEK OF Christmas. Boy, did that get here fast! Happy eve’s eve of Christmas eve! Wow, that’s a lot of eves. I can see why that hasn’t become a standard holiday greeting. :)
Anyways, I hope all is going well with your holiday plans. If you need some last minute recipe ideas for appetizers, sides, desserts, or even breakfast, I put together a collection of recipes from around my website for a little inspiration. Here you go!
a savory combo of mushroom, spinach, bacon, and thyme topped with cheese
refried beans & green chiles baked in a wonton wrapper topped with fresh salsa & green onion
savory cornbread with the flavorful additions of fresh rosemary & caramelized onions
puff pastry baked with slices of pear topped with peach jam and a honey whipped cream
oatmeal cookies with cinnamon, nutmeg, all spice, and ginger
a single crust pie with apples and cranberries mixed with orange zest, cinnamon and nutmeg
festive waffles with cinnamon, ginger, cloves and sweetened with molasses
muffins with all the spices of chai tea drizzled with a vanilla glaze
Happy Friday! And helloooo Flat Apple Cranberry Pie. *licks lips*
My friend, ShaRhonda, asked me to come up with a recipe for her blog series, A Very Pinteresting Christmas, which is a series of festive crafts and yummies. I met her through the Oklahoma Women Bloggers network and she writes about her family on her blog The 4 Crows. I wanted to come up with something extra delicious because ShaRhonda is so sweet and kind. I found out we share a love of apple pie so I know we’re meant to be friends.
This pie is really simple, tastes like Christmas, and has become one of my favorite desserts. You can read more about it and get the recipe over at ShaRhonda’s blog – Click here.
And be sure to check out the other goodies & crafts on her A Very Pinteresting Christmas series on her blog and Pinterest!
For being a food blogger, I rarely prepare recipes that coincide with upcoming holidays. But for whatever reason, I managed to time these carrot cake scones perfectly with Easter. Yes!
The classic Easter meal is typically a lunch that’s all about ham but… what about breakfast?
How about some cake in the form of a scone?
My normal breakfast routine is always either oatmeal or toast with peanut butter. (Creative I know.) But for special occasions, I’m all about new, unique, or more indulgent breakfasts. Mornings have the power to set the tone of a whole day so I see breakfast as a way to make a day feel more special and memorable right from the start.
So let’s start this Easter morning with a delicious breakfast and family gathered. These are moist scones and if you shred the carrot finely, you won’t even notice it’s there. They are also on the healthier(-ish) side as per usual, containing some whole wheat flour and half the butter of typical scone recipes. Also, I recommend drizzling the glaze a little before serving them. The glaze dissolved into the scones overnight, just a heads up. :)
Carrot Cake Scones with Cinnamon Glaze; Recipe or Not
makes 8 scones
- 1 c. all-purpose flour
- 1 c. whole wheat flour
- 1/4 c. brown sugar
- 1/3 c. shredded coconut, optional
- 2 t. baking powder
- 1/2 t. salt
- 1 t. cinnamon
- 1/4 t. nutmeg
- pinch of all spice
- 4 T. butter, cold
- 1/2 c. unsweetened applesauce
- 1/2 c. milk (can use non-dairy milk)
- 3/4 c. shredded carrots
- 1/2 c. chopped walnuts or pecans, optional
- 1 1/2 c. powdered sugar
- Heaping 1/4 t. cinnamon
- 1 T. milk, add more to get the right consistency for drizzling
The Prep: Preheat the oven to 350°. Whisk together the flour, brown sugar, coconut, baking powder, salt, cinnamon, nutmeg, and all spice. In a separate bowl, combine the applesauce, milk, and shredded carrots. Use a pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs. Pour in the wet ingredients and walnuts and stir until everything has been combined. Sprinkle flour on a flat surface and form a circle with the dough, about 1″ thick. Cut into 8 triangles and place on a baking sheet covered with parchment paper. Bake for 18-22 minutes. Prepare the glaze while the scones are baking and drizzle the glaze on a little before serving.
Ok, friends – it is one week until Christmas! Crazy, huh?
There’s a lot of emphasis on Christmas morning and such a special morning can’t have any ol’ breakfast…
We need something delicious and festive!
Enter gingerbread waffles, a festive spin on a classic favorite. A perfect breakfast for Christmas morning.
The molasses in these lends a wonderful depth and richness perfectly complimented by the gingerbread spices to transform plain ol’ waffles into a holiday treat!
Gingerbread Waffles; from Midwest Living
2 c. all purpose flour
1 t. cinnamon
1 ½ t baking soda
1 ½ t. ground ginger
½ t. ground cloves
½ t. salt
3 eggs yolks, lightly beaten
1 c. molasses
½ c. buttermilk
½ c. butter, melted
2 egg whites
THE PREP: Combine flour, cinnamon, baking soda, ginger, cloves, and salt. Combine egg yolks, molasses, buttermilk, and butter. Add to flour mixture and stir until moistened. It will be lumpy, set it aside. In small bowl, beat egg whites with electric mixer on medium speed for 1-2 minutes or until stiff peaks form. Gently fold in beaten egg whites, leaving few fluffs of egg whites. Do not over-mix. Cook the batter in a waffle maker according to its directions.
Makes about 4-5 waffles, depending on your waffle maker.