Tonight was dedicated to cranberries. I’m telling you, a bag of cranberries doesn’t last very long in this household. Not long at all. First I made cranberry oatmeal, then I used almost 2x the prescribed amount (in the recipe) for the scones. Maybe that’s why they look so weird. But don’t let their looks deceive you, they are uber delicious! I really hate that I had to use a stick and a half butter to make the scones, because I can easily eat half of them. They’re not really chewy, yet crunchy, and tart (but sweet). So perfect.

Cranberry Scones
(from thekitchn)

Ingredients:
1 1/2 cups fresh cranberries (I used more like 2 1/2 cups)
1/2 cup light brown sugar
Zest of 1 small orange (I totally forgot to about this)
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter
1 egg, beaten (I used egg beaters)
1/2 cup milk (I used 1% organic)
Extra flour
White sugar, for topping

Directions:

Heat the oven to 350F and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.

In the bowl of a food processor, whiz the cranberries until lightly chopped. Dump out into a bowl toss with the brown sugar and orange zest. In the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and whiz with the flour in the processor until fine and crumbly. Mix with the sugar and cranberries and stir in the beaten egg and milk.

Sprinkle the counter or a board with flour, and dump the dough out on it. It will be very wet and sticky. Cut out rounds using a biscuit cutter or glass, and put on baking sheet. Sprinkle the tops with sugar.

(here’s the deal, the dough is super sticky. I just used my hands and then resorted to using a spoon. They’re not perfectly round, but I don’t really care)

Bake for about 25 minutes or until just getting golden. Serve warm with plenty of butter.

Tonight, I made granola. My favorite thing to eat for breakfast is granola with yogurt. I always use store-bought granola to add to my vanilla yogurt but today, I decided to make my own.

I saw this recipe a long time ago and bookmarked for future use. Today, while looking for recipes for tomorrow’s dinner, I stumbled upon the recipe (once again).

This is incredibly easy to make and fairly quick. You can constantly change-up the ingredients and flavors.

Confession – I left it in the oven a minute or two too long and it got a little burnt. I didn’t really mind it, but when I make this again I will watch it more carefully. Also, halfway through eating it, I realized that I completely forgot the add the dried cherries. Again, I didn’t mind it at all. Tomorrow’s breakfast will be incredibly delicious.

Ingredients:

3 cups old-fashioned rolled oats
1 cup sweetened flaked coconut*

1/4 cup vegetable oil
1/3 cup sliced almonds (1 oz)
1/2 cup chopped walnuts
1/3 cup green (hulled) pumpkin seeds, sometimes called pepitas (1 1/2 oz; not roasted)
1/3 cup packed dark brown sugar
1/4 cup mild honey
Pinch cinnamon
Pinch salt (flaky sea salt is wonderful in here)
1 cup tart dried cherries

1/2 cup dried blueberries
1/2 cup dried pears (1/4 inch dice)
1/2 cup diced dried apricots (1/4 inch dice)
1/3 cup golden raisins
- or -
2 3/4 cups mixed dried fruit of your choice (I used pears, apricots, strawberries, cherries and cranberries)

Directions:

Put oven rack in middle position and preheat oven to 375°F. Stir together all ingredients except the fruit in a large bowl until combined. Spread mixture evenly on a large (17-by 12-inch) shallow baking pan lined with parchment paper and bake, stirring occasionally, until golden brown, 30 to 35 minutes, but checking every five minutes after the 15-minute mark because it burns quickly.** Transfer granola, in pan, to rack to cool stirring occasionally, about 45 minutes.

Stir in dried fruit.

Granola keeps, frozen (the fruit’s moisture softens granola if not kept frozen) in an airtight container, a few months.