Cranberry Orange Buttermilk Scones

I'm backkkkk! This is my first post of the New Year (which, in retrospect, doesn't say much considering I've been off the grid since September). Naturally, I am accompanying this return with a recipe that is worthy of a same-day share.

Scones are perfect for winter. I will tell you why. The process requires cold ingredients-- specifically, cold butter that will result in that oh-so-dreamy flakiness. With "room temperature" scaled on the cooler side these days, you don't have work quite as quickly as needed during the warmer months. The chance of messing this up is thus very low. You're welcome.

Back in May, I adapted a savory Cheddar and Chive Buttermilk Scone recipe. But if you are craving something fruity, I now have something new for you: Cranberry Orange Buttermilk Scones. They are divine. Tart, citrus, buttery, flaky sweetness... nailed it.

Cranberry Orange Buttermilk Scones
Adapted from Tartine // Elizabeth M. Prueitt & Chad Robertson
Yields 12 scones 

INGREDIENTS
4 3/4 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp baking soda
1/2 cup granulated sugar
1 1/4 tsp salt
1 cup + 1 Tbsp unsalted butter, very cold
1 1/2 cups buttermilk
1 1/2 cups whole cranberries, unsweetened (Sometimes, it's hard to find fresh cranberries. I used frozen and then thawed them ahead of time)
1 Tbsp orange zest

1 Tbsp + 1 tsp freshly squeezed orange juice

Orange Glaze

INGREDIENTS

1 3/4 cups powdered sugar

1/4 cup + 1 Tbsp freshly squeezed orange juice

1 tsp orange zest

extra zest for sprinkling (optional)

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, sift together flour, baking powder, and baking soda. Then add sugar and salt and stir with wooden spoon.
3. Cut cold butter into 1/2-in cubes and scatter over dry ingredients. Use a pastry blender to cut butter into dry ingredients until it's a coarse mixture with visible pea-sized lumps of butter.
4. Add buttermilk, cranberries, orange juice, and orange zest all at once to the mixture. Stir gently with the wooden spoon. Continue gently mixing until dough comes together-- add small amount of buttermilk at a time if the dough is too dry. 
5. Turn dough onto work surface lightly dusted with flour. Shape into a rectangle about 18 inches long, 5 inches wide, and 1 1/2 inches thick. 
6. With a sharp knife, cut into 12 triangles and place onto a parchment-lined baking sheet.  
7. Brush the tops of the triangles with melted butter (you will need about 2-3 Tbsp).
8. Bake in preheated oven for 25-35 minutes until the tops are lightly browned. Remove from the oven and allow to cool before glazing.

9. Prepare the Orange Glaze: While the scones are baking, make the orange glaze. Whisk together powdered sugar, orange juice, and orange zest until even consistency. Then, set aside.

10. Once the scones have cooled down, generously drizzle the top surface of the scones with the orange glaze. *TIP: I like to transfer the prepared orange glaze into the bottom corner of a plastic ziplock bag. I just slightly snip off that corner of the bag when I am ready to drizzle!

11. Allow the glaze to set up and harden a bit or just eat right away. I don't judge! I couldn't wait to dive in either..

This is the treat you want to have on a lazy winter morning/afternoon/night when it's too chilly outside to care about leaving the premises. So, instead, you pop in a movie and devour a scone [or two] while sipping on hot tea. P.S. I just described my whole day. Oh yeah, also, it was awesome.

Mayo-Free Chicken Salad

Well, hello! I am back from my hiatus. Maybe. Kind of. I'll get back to you on this. My last post was in June, which is absolutely horrifying. I'm sorry, I suck. My goal is to try to update as much as I can but, you know, life happens-- some bad but mostly a lot of good stuff within the past few months.

So, you should know that I slipped off Paleo (a lot) lately. I went to NYC for a week and a half in July and it was pretty much downhill from there. BUT, I'm definitely back on my grind and ready to share some new creations. I'm attempting a Whole60-- 2 months of super strict Paleo. My first Whole30 was a breeze, but I also had a lot more time then. Being a full-time student with 2 jobs, I know that this will be undoubtedly more challenging. Good thing I'm up for it and ready to kick butt.

Even though it's super late and I have an early day tomorrow, I need to get this recipe posted-- or else it's very likely it may never get done. And right about now, I'm thankful for that spontaneous 4-hour face-plant into my pillow earlier this evening.

Mayo-Free Chicken Salad
Yields 2-3 servings

INGREDIENTS
1 1/2 cups chicken breast, roughly diced (do yourself a favor and buy a big, fat, whole rotisserie chicken and dissect the hell out of it)
2 1/2 Tbsp red onion, finely chopped
1 avocado, diced (at least 1/2 cup)
2 tsp fresh cilantro, roughly chopped
2 tsp lime juice, freshly squeezed (about 1/2 a lime)
1/4 tsp salt*
1/4 tsp ground black pepper*

*The rotisserie chicken I bought was already gushing with seasoned juices. The s+p I added was mostly to balance the avocado, lime, and onion. If the chicken you use is bland, you can add more seasonings accordingly based on your taste preference.

DIRECTIONS
1. Dump all ingredients into a medium mixing bowl. 
2. Gently toss everything together until all ingredients are incorporated well. I use a fork to toss so I can also mash a few of the avocado pieces. I prefer to keep most chicken and avocado pieces pretty chunky. I feel like it's better when you can still identify what you're eating.
3. Eat right away or store in an airtight container. 

I already prepared some of the chicken salad on top of a bed of broccoli slaw in a container for my lunch tomorrow. I may have also squeezed a little more lime juice on top of the whole shabang with a sprinkling of more cilantro. The extra lime juice will hopefully prevent the avocados from browning too much. And the cilantro just looked pretty. I eat with my eyes, obviously.

I can't wait for this chicken salad..salad. The more greens, the better. I've dolloped this chicken salad on spinach, romaine, arugula, kale.. that whole family (and extended family) of leafy greens. Though, I also enjoy the roughage of the broccoli slaw (very similar to cabbage). It adds a crunchier texture component and it also holds up well when you're putting it together the night before. FYI, not a fan of soggy greens.

I'll probably still be baking up some fat, fat, very fat treats (which I will of course try to share, as well). Let's face it, I can't stop. However, if you've ever considered eating Paleo, I encourage you to join me! You will be eating great, looking great, and feeling great. And isn't that what we all want?! Sleep on it.. as I will be resuming face-plant into pillow.

chocolate popcorn

Today was Game 3 of the NBA Finals. I was sitting back, relaxing, and watching the Spurs come back from a disappointing Game 2. Halfway through the 2nd quarter, I realized I was missing something kind of important. Snacks. Not having anything to munch on at tip-off is seriously unacceptable in my book. But, during halftime, I was able to conjure up a quick batch of chocolate popcorn. Sweet sweet victory-- the outcome of the game and my amazing skills in pulling this off.

Popcorn is the perfect gametime snack, but the choco coating really makes this a treat. This chocolate popcorn is crunchy, not overly sweet, and so insanely addicting. Yes, I ate this whole bowl below in less than 3 minutes.. And then proceeded to go back for seconds. This was my dinner, by the way. But it's totally fine because I made sure to floss afterwards. Best Tuesday ever.

Chocolate Popcorn
Yields 8 Cups

INGREDIENTS
8 cups popped popcorn (1/3 cup unpopped kernels)
1/2 cup (1 stick) unsalted butter
1/2 cup white granulated sugar
1/4 cup Dutch-processed cocoa powder, sifted
1/4 cup light corn syrup
2 tsp vanilla extract

DIRECTIONS
1. Preheat oven to 250 degrees F and line a large, rimmed baking sheet with parchment paper.
2. Place popped popcorn into a large bowl.
3. In a saucepan on medium high, heat butter, sugar, cocoa powder, and light corn syrup. Stir with a wooden spoon and combine ingredients well.
4. Continue heating and stirring gently until mixture boils. Allow to boil for about 2 minutes, and then remove from heat.
5. Off the heat, stir in vanilla extract.
6. Pour mixture over popped popcorn. Carefully use wooden spoon to help coat all the popcorn with the chocolate mixture. 
7. Dump coated popcorn onto the parchment-lined baking sheet. Bake in preheated oven for 30 minutes, stirring at each 10-minute interval.
8. Allow to cool on the baking sheet for at least 5 minutes. While the popcorn is still somewhat warm, break apart into pieces or clusters.
9. Serve or store in an airtight container.

egg-in-a-hole with sausage and broccoli hash

Lately, I've been obsessed with featuring a runny yolk on my breakfast plate. This morning, I made egg-in-a-hole. If you don't know about egg-in-a-hole, then you have clearly been living on another planet. But let me break it down for you, anyway. It's a slice of bread with a hole cut out of the center and replaced with a fried egg. The bread gets toasted and the egg gets fried simultaneously. Amazing and easy. I wonder how people don't know about this.

I'm never quite satisfied with just an egg and toast, because I know I'll probably end up skipping lunch. So, I like to make my egg-in-a-hole extra hearty with some kind of meat and veggie hash. I absolutely love cutting into the yolk and having the bright yellow yumminess just gush all over the hash. So freakin good.

Egg-In-A-Hole with Sasusage and Broccoli Hash
Yields one egg-in-a-hole breakfast

INGREDIENTS
1-2 Tbsp butter (use 1 Tbsp for a smaller slice of bread/smaller skillet and 2 Tbsp for a larger slice of bread/larger skillet)
1 slice of bread (I used a big slice of sourdough)
1 egg
1 uncooked hot sausage link, uncased (use whatever kind you like. I use one of the Johnsonville hot Italian sausages)
1/4 cup chopped broccoli, uncooked
2 Tbsp diced onion
salt and pepper

DIRECTIONS
1. Cut a hole into slice of bread. I used a biscuit cutter but you can also use a glass, cookie cutter, etc etc. 
2. Heat a small skillet on medium high heat. Drizzle about 1 tsp into the skillet and saute onion and broccoli, stirring occasionally until tender but not overcooked (unless you like your veggies like that). Then transfer veggies to a bowl.
3. In the same small skillet, on medium high heat, crumble the hot sausage (uncased!). Do not touch the sausage pieces once they hit the pan. Allow them to brown up on that side, which will take a couple minutes. Then flip the over and allow the other side to brown, about another minute. Once the sausage is cooked, add veggies back into the skillet and stir it all together. Turn off the heat, the hash is done.
4. I tend to multitask, so I begin the egg-in-a-hole while the sausage is cooking. But if you are more comfortable, make the hash first. If you ever make fried eggs, you know that letting a fried egg sit around too long is no bueno. In another skillet (that will fit your slice of bread and it's complementary removed center piece) on medium high heat, add the butter. 
5. When the butter starts to bubble a bit (but don't let it burn!), place your bread and center piece both into the skillet.
6. Carefully, crack the egg directly into the hole in your bread-- you don't want your yolk to break!
7. Allow the bread to get toasted and the egg to cook. I usually check the center piece of toast on the side. When it's all nice and toasty a golden brown, I flip everything over. I have a habit of flipping my fried egg, which disguises the yolk. It's not as visually pretty when serving but breaking the yolk open and see all that yellow is so much more fun.
8. At this time, you can add a little more butter to your pan if you want to make you toast more gold on the other side. Cook for about 1 more minute. Then it's ready to eat. Don't let your egg-in-a-hole overcook and sit in the pan or else you will lose your runny yolk.
9. Add sausage and broccoli hash to your plate and top with your egg-in-a-hole. Sprinkle a pinch of salt and pepper on top.
10. Devour the whole damn thing.

crispy baked sweet potato chips

If you've ever attempted to make potato chips, you know that some recipes lie when they say "crispy", especially if they are oven-baked.

I've made potato chips every way possible. Frying requires so much oil. I'm usually so revolted as I'm watching the chips absorb the cups and cups of oil that my appetite immediately dissipates. Although frying them does seem to work well, I've been searching for the best way to bake my chips to crispytown.

White potatoes contain a lot of starch, requiring some kind of soaking technique. Eff that. Too much work. Sweet potatoes contain significantly less starch so, to me, the soaking thing isn't really necessary. This is why I like making sweet potato chips. And, they are also more nutritionally healthy, which is an added bonus (a.k.a. feel less guilty for eating a whole bowl).

There are just some things you shouldn't don't need a recipe to make. Sweet potato chips falls under this category (and these, too). But I'll tell you everything you need to know to make this crunchtastic snack.

First of all.. Yes, these are homemade. Secondly, they are also baked. And lastly (and most importantly), they are really crispy!

How to make Crispy Baked Sweet Potato Chips:

1. Slice sweet potatoes with a mandoline fitted with a thin slice blade. If you don't have a mandoline, get one. I firmly don't believe it's humanly possible to slice potatoes as evenly and thinly by hand. A mandoline will be your best friend-- as long as you remember to use the hand guard so you don't slice your fingers off. Seriously, this guy is helpful but can be harmful. It's better to waste the little bit of potato at the end of the guard than to have blood gushing everywhere.
2. Once your sweet potatoes are all sliced, put them into a large bowl. Drizzle with extra virgin olive oil. You want them coated but not drenched. There is a difference. It helps to start off modest and add more if necessary. Make sure the potatoes look coated but not too glossy. There shouldn't be excess oil at the bottom of the bowl. This is the time to season, as well. You can do the traditional salt and pepper. I like to do Kosher salt and cinnamon. So good. Again toss everything together well. You can also add more seasoning after they are baked, if necessary.
3. On a parchment-lined baking sheet, spread sweet potato slices out into an even single layer.
4. Bake in a preheated 200 degree F oven for 45 minutes. Flip sweet potatoes over. Then bake for an additional 45 minutes to 1 hour until sweet potatoes look super toasted.
5. Allow to cool on the baking sheet before serving. They will crisp as they cool.
6. Serve, eat, and enjoy this healthy chip alternative!

so much love for my Lover

Back in April, I shamelessly showed off my lover sweatshirt. Now that we're officially in the hot weather season, my manifesto is reserved for those occasionally chilly nights.

However, recently (kind of sort, of, not so much anymore that it's taken so long to get back to my blog), that selfie of me wearing my Lover made an appearance on a couple of my favorite blogs-- BaubleBar's The Post and Meg Biram! SO awesome despite my poor judgement taking a selfie with my naked bed in the background. My bed may never forgive me for this kind of public humiliation. Oh well. It's obviously more important that I happened to capture how happy this sweatshirt makes me. P.S. you can get your manifesto here.

 snapshot c/o BaubleBar's The Post

snapshot c/o Meg Biram's Blog

gluten-free peanut butter campfire cookies

Happy June! I've been so preoccupied with the million new things in my life that I have been seriously slacking. I know. I'm sorry. I'll try to make it up to you. Not sure how, but I'll start with this.

For my gluten-free amigos, I have something sweet for you. Unfortunately, it is not Paleo. There's peanut butter (and we all know peanuts are a legume, not a nut!). And sugar. Duh. My best baking partner-in-crime. There's something about not using sugar that is somewhat disturbing when it comes to making baked goods. I know that's not really what some of you may want to hear from me, but you're going to have to get over it for now. Baby steps, people. Baby steps. That's all I can say.

Why don't we all just revel in the fact that these pb cookies are flourless? And have chocolate. And marshmallows. The only thing missing is a kumbayah sesh by the campfire. I'll bring the cookies.

Gluten-Free Peanut Butter Campfire Cookies
Adapted from The Girl Who Ate Everything
Yields about 21 cookies

INGREDIENTS
1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp baking soda
1 cup mini marshmallows
1/2 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Mix together all ingredients except marshmallows and chocolate chips. When dough is well blended, fold in marshmallows and chocolate chips.
3. Form 1 1/2-inch dough balls. You can do this with your hands, but I like to use a small cookie scoop because it's easier and there's also more uniformity.
4. Place dough balls on a parchment-lined cookie sheet.
5. Pat down each portion slightly with the palm of your hand.
6. Bake in your preheated oven for 4 minutes, rotate your cookie sheet, and continue baking for an additional 5 minutes or until the tops begin to brown.
7. Allow to cool almost completely on the cookie sheet. I find it is best to not rush to get them off the sheet or they will likely crumble apart. Peanut butter cookies, in general, tend to be more delicate, especially when they are flourless. As they cool, they will be more of a cookie and less of a mess.
8. Carefully transfer to a wire rack to finish cooling. Eat while they are still warm or store in an airtight container for later consumption.