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Mandarin Orange Cranberry Sweet Rolls

30 Nov

This week is not my week. First Little Miss got sick, then I got sick and now Little Mister is sick. That is a lot of cranky in one house. Too much if you ask me. All I want to do is drink tea, lie on the couch and watch American Horror Story. When you have 2 sicks kids that, is NOT an option.
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Citrus Doodles

5 Apr

I have been wanting the Joy the Baker cookbook since before it even came out. So I last week I ordered it. The only problem is that it’s a gift. I had to look through it though. Ya know incase there was a page missing or aliens has changed the writing. So I was looking flipping through it and these beautiful Vanilla Bean Snickerdoodles jumped off the page. keep reading

Brown Butter Buttermilk Pie

29 Mar

One thing I love about blogging and reading different blogs is learning about food I never would have otherwise heard of let alone made.  I had never ever heard of buttermilk pie until recently.  It doesn’t exactly sound appealing.  I mean, pie made from lumpy milk doesn’t exactly make the mouth water.  But it sounded interesting and different so I decided why not and dove in.
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Melted Witch Cupcakes (High Hat Jell-O Poke Cupcakes)

26 Oct

We drove with 2 kids in a car to Edmonton, AB about 1100 km each way.  It was actually not that bad cause we totally cheated and packed a portable dvd player.  It was a God send.  I don’t know how we would have made it without it.  I decided to show you some pretty pictures.

Ok I’m all done with the pictures now.  Well not all the pictures ’cause I gotta show you food too.  Obviously.   Here are some melty witch cupcakes.  Well…. sort of.  They were suppose to be high hat cupcakes (marshmallow frosting dipped in chocolate) which they totally are but…. well the frosting is suppose to be super high and look like a witches hat but my frosting (read arch-nemesis) went a little flat on me.

So I stuck some cute cupcake picks in them and called it a day.

Did I mention the cake has Jell-O in it?


I really liked the Jello-O in the cupcake.  It is a really good sweet candy like flavor.  Ya know, like well,  Jell-O.  The marshmallow frosting dipped in chocolate, well really is there any way to go wrong there.  I am pretty sure mine fell a little flat because I put the frosting it in the fridge overnight and then whipped it again and it just never got as stiff as it should have. Boo.

One little tip is spray the inside of the cupcake liner with non-stick spray otherwise it the liners really stick!

The Jello-O poke idea came from Gingerbread Bagels and the cupcake recipe came from Brown Eyed Baker the idea and crappy decorating were all mine

Makes 12 cupcakes


1 1/2 c all purpose flour
1 c granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c butter
1/2 c sour cream
1 egg
2 egg yolks
1/2 tsp vanilla
1 box green Jell-O
1 c boiling water

Marshmallow Frosting

4 egg whites
1 c granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla
a couple drops of green food coloring
12 oz chopped semi-sweet or dark chocolate
3 tbs vegetable oil


Preheat oven to 350 F.  Move oven rack to the middle position.  Line a 12 c muffin tin with cupcake liners and spray inside the liners with non-stick spray.  Set aside.

In the bowl of an electric mixer whisk flour, sugar, baking powder and salt together.  Add butter, sour cream, egg, egg yolks and vanilla.

Beat for 30 seconds, scrape down the bowl and beat until no flour bits remain.

Pour into prepared muffin tins and bake 20-24 minutes until an inserted toothpick comes out clean.

When the cupcakes are just about done baking boil your water for your Jell-O.  Mix boiling water and Jell-O together.

Remove cupcakes from the oven and poke with either a fork or a chopstick.  I preferred the chopstick.  Pour about 2 tablespoons of Jell-O over each cupcake taking care not to get it between the liner and the muffin tin.

Once your done chill cupcakes over night.

Marshmallow Frosting

Put egg whites, sugar and cream of tarter into a heat proof bowl.  Set over simmering water whisking constantly until sugar is dissolved and egg whites are warm to the touch. 3-4 minutes.

Transfer to your electric mixers bowl with the whisk attachment and beat.  Start on low speed and increase to high until soft glossy peaks form. 5-7 minutes.  Add vanilla and food coloring.

Pipe on to cupcakes as high as you can.  Put in the freezer until frozen about 2 hours.

While the cupcakes are in the freezer melt your chocolate and oil in a small sauce pan and transfer to a deep wide mouthed cup/jar/mug whatever works.

Take cupcakes from the freezer dip in chocolate and put back in the freezer until the chocolate is set.

Then you can transfer to the fridge or eat at room temp but they are best cold I think.


Blackberry Scones with a Citrus Glaze

23 Sep

When you get older there are things that you control that you didn’t as a kid.  Things that make life so much more enjoyable to live.  You get to do all kinds of grown up stuff super cool stuff.

You get to be in charge of the direction of the toilet paper.  In our house the toilet paper ALWAYS goes over.  Not under!  I have been known to change this at other peoples houses as well.

You get to watch what you wanna watch.  Well unless Soon-to-be has the remote then I might get stuck watching baseball or Nascar or soccer but that’s usually ok cause I just veto him.  We have Survivor like duel to see who gets control.  I win cause I make up the rules. (obviously)

You get to pick what we have for dinner and dessert.  I don’t have to be forced to eat liver! Ya thanks Mom for that.  Gross.

You can stay up as late as I want and watch scary movies.  I really don’t do that but I could.

You can make these scones.  They will make your life better.  So here are Blackberry Scones w/ a Citrus Glaze.


They were moist and flaky but didn’t keep as long as the last time.  I loved, loved, loved the citrus glaze.  I am going to be using that again for sure.  I prefer grating frozen butter opposed to cutting it into chunks and then mixing it into the dry.

Recipe – 10 scones

2 c all purpose flour
1 tbs baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 c loosely packed brown sugar
5 tbs cold or frozen butter butter cut into 10 piece
3/4 c cold buttermilk
1 c frozen blackberries

Place oven rack in the centre of the oven and preheat to 425 F.  Line baking sheet with with parchment paper.

Whisk flour, salt, baking powder and baking soda together.  Add sugar and whisk until there are no lumps.  Working quickly add the butter and rub into the flour until pebbly.  Stir in buttermilk with a fork until it sort of comes together and most of it has been moistened.  Form into a very rough ball and put on a lightly floured counter.

Knead dough just until it all comes together.  5 or 6 times.  Place dough on a lightly floured plate and put in the freezer for 10 minutes.

Take out dough and roll out to 11 x 14 inch rectangle.  Cover with blackberries and push them into the dough.  Fold into thirds like a business letter and pat down until 6 inches across.  (enough to get 2 cuts with a 3 inch round glass or biscuit cutter).  Place scones on baking sheet.  Push together the scraps to form another smaller rectangle and cut.

Bake scones for 25 minutes until lightly browned and an inserted toothpick comes out clean.  Place on rack to cool.

Citrus Glaze

3 tbs confectioners sugar
3 tbs orange juice
1 tbs lemon juice

Whisk together juices and sugar until pourable.  You may need to adjust with more juice if too thick or more sugar if too thin.  Pour over scones and let set.


Chewy Grapefruit Basil Cookies

24 Aug

We are a fruit eating family.  I have never met a fruit I didn’t like.  My kids will pass up cookies for strawberries.  Summer to me, is all about the fruit.  When I was a kid I remember sitting outside eating watermelon (it still had the big black seeds in it shows how old I am) and my kids can literally sit and eat 1/2 a watermelon no problem. –keep reading