Slow Cooker Texas Beef Chili

Slow Cooker Texas Beef Chili 13

Do you hate beans but like chili? Do you like beans but also like chili that’s a little different? Do you like chili? If you answered yes to any of the previous questions then this chili is for you. It’s beanless and beefy and incredibly satisfying, which is good because though it may be spring SOMEWHERE, in Ottawa we’ve had some major flooding and on Monday it stopped raining enough to SNOW. ALL. DAY. So we kind of need something cockle-warming. This chili is adapted from one my parents found on the internet and printed out and that I stole off their fridge in Florida and smuggled across the border.

Slow Cooker Texas Beef Chili 1

Start with 2lbs cubed beef chuck or stewing beef, and huck that in a non-stick skillet on high to sear all the sides. Chuck the browned beef into a large slow-cooker pot.

Slow Cooker Texas Beef Chili 4

Next, add in 2 tablespoons Worcestershire (“wooster”) sauce, 1 cup beef broth, a 28oz can of diced tomatoes, and 2 tablespoons tomato paste. Now, the recipe did not say to drain the tomatoes so I didn’t and I found my chili ended up a bit on the watery side (I also added twice as many tomatoes as the recipe asked for). I thickened the sauce with some cornstarch later on and it turned out super awesome, but I’ll leave it to your discretion to either drain the tomatoes or use a smaller can.

Slow Cooker Texas Beef Chili 7

Dice up the following: 1 white onion, 2 red bell peppers, 2 large carrots, 2 celery stalks, and a couple large green chilis. I used Anaheim chilis because they are huge and not too hot and I wanted to be able to feed this to LongJohn. Gather as well 1 tablespoon chili powder, 2 teaspoons cumin, 2 teaspoons paprika (ours is smoked), 1 teaspoon onion powder, 2 teaspoons garlic powder, and 1 teaspoon salt. Chuck all that in the slow cooker.

Slow Cooker Texas Beef Chili 5

Slow Cooker Texas Beef Chili 8

Don’t forget to give it a bit of a stir.

Slow Cooker Texas Beef Chili 9

Cook that sucker on low for 8-12 hours, or on high for about 6.

Slow Cooker Texas Beef Chili 11

Before serving, juice 1 lime and add the juice to the mix.

Slow Cooker Texas Beef Chili 16

Serve garnished with either grated cheddar cheese, sour cream, or chopped cilantro (or all of the above, who are we kidding?).

Slow Cooker Texas Beef Chili 15

Another Slow Cooker Dip Trio – in two parts

This past weekend, we had our housewarming party – finally. Mostly because we finally had enough furniture for people to sit on. And also because it’s hard to warm a house in the middle of the winter. This way, we could use the barbecue.

Dip Trio 1

The Pie wanted to make use of our three-pot mini slow cookers and prepare some dips for our guests, so here are two of the ones we came up with. The final one involved a bit of extra prep so it’s a post on its own. The two posted today were made significantly smaller so they’d fit in our tiny pots.

Dip Trio 4

This first one, a garlic white bean dip, doesn’t really require a slow cooker, unless you want it to be served warm (which we did). I also took out some of the prep steps to make the whole thing a one-shot process. Start by glugging 1/4 cup olive oil into a small saucepan, and add in the equivalent of 6 cloves of garlic, thinly sliced. Cook that on low for about 5 minutes, until garlic smells start to fill your whole kitchen.

Dip Trio 3

Grate up about 3/4 cup parmesan cheese and the zest from 1 lemon.

Dip Trio 6

Then, grab your food processor and chuck in 2 cans of cannelini beans, drained and rinsed. I used one can white beans and one can of white navy beans. Tip in as well 1/3 cup water, 1 cup ricotta cheese, your garlic and oil stuff, the parmesan and lemon zest, 1/4 cup pitted kalamata olives, and a generous helping of salt and ground black pepper.

Dip Trio 5

Give that a good whaz until it’s all smooth. Add a bit more olive oil if you think it looks dry (and if you’re going to keep it in the slow cooker all day, add a bit more as it has a tendency to dry out).

Dip Trio 7

Plop that in the slow cooker and leave it on low for about 2 hours to warm through. Enjoy!

Dip Trio 23

This next one is pretty good, but we actually found it a little bland and might spice it up some more next time. It’s a corn and cheese dip with bacon and pale ale and I think it has plenty of potential for enhancement. Start by tipping 3 1/2 cups frozen corn into your slow cooker. Top that with 2 minced cloves of garlic and 1 1/2 cups grated cheese (we used an extra-old cheddar).

Dip Trio 8

Dice up a red bell pepper and a de-seeded jalapeno.

Dip Trio 9

Chuck those in the pot with 3/4 cup sour cream, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and salt and pepper to taste.

Dip Trio 13

Grab a pale ale as well and tip in about 1/3 to 1/2 cup of it. I think next time I’d use something with a bit more flavour, as neither the Pie nor myself are IPA fans (not that I’m drinking these days anyway).

Dip Trio 12

Give that a good stirring to mix things up. Then grab a package of plain cream cheese and break it up into chunks, which you can then spread over the top of the thing. Cover and cook on high for 4 hours.

Dip Trio 14

While that’s on the go, cook up about 4 slices of bacon until it’s crispy enough to crumble and let it cool (so you can crumble it). Harvest some fresh chives from your garden (it’s the only thing growing right now). Cut those up in a wee bowl and set the bacon and chives aside until the dip is ready.

Dip Trio 15

When the dip is hot, stir well to incorporate the cream cheese and then garnish with the chives and bacon. Eat!

Dip Trio 21

(More) Meals en Masse: Beef Stroganoff

Slow-Cooker Beef Stroganoff 14

I know, it seems like this is all I’m doing these days. Well it’s kind of all I have time for in the evenings now, and I kind of want to get as much of it done as I can before I start to get REALLY tired. This Martha Stewart Stroganoff (adapted for lazy busy people) is almost as good as it would be if you made it by searing the meat and cooking it in a Dutch oven, and it takes way less time to put together. The amounts below will make a meal that serves six; I doubled the recipe and then divided it into three, cooking one and freezing two, and it perfectly sated the Pie and myself for dinner and provided a hefty lunch for us both the next day.

Start by chopping up 1 large onion. Chop it as coarsely or finely as you prefer. This is your jam, man.

Slow-Cooker Beef Stroganoff 1

Grab as well 1 lb white mushrooms. You can cut them in half if you like but I was extra lazy and bought the pre-sliced mushrooms. Because I’m an adult and this is my house and I totally can do whatever I want (the novelty has not worn off yet – I don’t think it ever will).

Slow-Cooker Beef Stroganoff 2

Grab yourself 2lbs good quality stewing beef. Mmm beef. The original recipe calls for you to take 2lbs chuck and slice it 1/2″ thick and 3″ long but who got time for that?

Slow-Cooker Beef Stroganoff 3

Pitch all that into a 5-6 quart slow-cooker pot and dust liberally with coarse salt and black pepper.

Slow-Cooker Beef Stroganoff 5

The other batches I chucked in freezer bags and I’m hoping the mushrooms will come out of it okay. Fingers crossed. If it doesn’t work out I’m sure that the Pie and I will be too sleep-deprived to notice.

Slow-Cooker Beef Stroganoff 4

Cook your beef for 8 hours on low (or 6 hours on high), until everything is nice and brown and you have all this awesome juice. Scoop out about 1 cup of that awesome juice and pour it into a wee pot on your stove.

Slow-Cooker Beef Stroganoff 6

Grab 2 tablespoons cornstarch and blend it with 2 tablespoons water.

Slow-Cooker Beef Stroganoff 7

Pour that cornstarch mixture into the cooking juice and bring that to a boil.

Slow-Cooker Beef Stroganoff 8

Let it cook for a few minutes until it gets nice and thick.

Slow-Cooker Beef Stroganoff 9

While that’s going on, cook up a batch of egg noodles. I feel like this particular dish is what egg noodles were made for. If you wanna go gluten-free on this one, you may have to find alternative noodles.

Slow-Cooker Beef Stroganoff 11

Turn the slow-cooker off (or leave it on warm) and return the thickened juice to the pot. Tip in as well 1/2 cup sour cream and 2 tablespoons Dijon mustard (this version I use has tarragon in it and it’s AMAZING). Give that a solid stirring.

Slow-Cooker Beef Stroganoff 10

Serve over your cooked egg noodles with fresh dill, if you have it (I didn’t).

Slow-Cooker Beef Stroganoff 12

A hunk of nice bread to sop up the extra sauce won’t go amiss, either.

Slow-Cooker Beef Stroganoff 15

Cheesecake Brownies

Cheesecake Swirl Brownies 20

More shindig food, so you’ll have to forgive my less than ideal photos – I’ve been doing a lot of night baking and then shoving everything whole into the freezer, so I can’t get the best pictures. So needless to say, these freeze really well. If you want better photos, go to Yammie’s Noshery, which is where I got the recipe.

Cheesecake Swirl Brownies 19

Butter a 9″ x 13″ baking dish and line it with parchment paper.

Cheesecake Swirl Brownies 1

Start with 1 cup butter and 2 1/4 cup granulated sugar, and melt those together in a pot until smooth and bubbly.

Cheesecake Swirl Brownies 2

Let that cool for at least 10 minutes and preheat your oven to 350°F.

Cheesecake Swirl Brownies 3

While that’s chilling out, whisk together 1 1/4 cups cocoa, 1 teaspoon baking powder, and 1 1/2 cups flour. Set that aside for a wee spell.

Cheesecake Swirl Brownies 4

In another bowl, whisk together 8oz softened cream cheese (remember that the warmer it is, the less lumpy it will be), 1/3 cup sour cream, 1/2 cup sugar, 1/2 teaspoon vanilla, and 1 egg. You may want the hand mixer for this job. Set THAT aside.

Cheesecake Swirl Brownies 7

Grab another bowl (so many bowls) and whisk together 1 teaspoon vanilla and 4 eggs.

Cheesecake Swirl Brownies 8

Tip in your butter-sugar goo and whisk it until it’s glossy.

Cheesecake Swirl Brownies 9

Then tip all that into your flour-cocoa mixture and stir until smooth.

Cheesecake Swirl Brownies 10

THEN dump in 2 cups chocolate chips and mix those in.

Cheesecake Swirl Brownies 12

Smooth all your cocoa batter into the pan. Try your best to dig little troughs down the length of the pan and fill those with the cream cheese batter. As you can see, my best is not the best. My batter was more fluid I think than was intended so the troughs kept filling in. It was like trying to build a sandcastle in a rising tide.

Cheesecake Swirl Brownies 13

Then grab a butter knife and cut into the batter, dragging the knife perpendicular to the troughs.

Cheesecake Swirl Brownies 15

I hope yours looks better than this.

Cheesecake Swirl Brownies 16

Bake for 25-35 minutes (25 for gooey, 35 for non-gooey; mine was in-between) and let cool completely before cutting into bars.

Cheesecake Swirl Brownies 17

I can’t wait to eat one of these puppies on Saturday!

Cheesecake Swirl Brownies 18

Cinnamon Rhubarb Muffins

Rhubarb Muffins 15

My mother foisted off some of her bumper crop of rhubarb on me so today’s and Monday’s recipes are both going to be rhubarb-related, and I think you’re going to like both of them if you are a fan of the sour stalks of not-fruit-not-vegetable. This recipe comes from Fine Cooking and the original recipe involves a streusel topping but I decided to skip it this time around. You can do what you like. But before you do, position a rack in the centre of your oven and preheat it to 400°F. Grease a muffin tin or line it with cupcake cups.

Rhubarb Muffins 1

Chop up 1 1/2 cups’ worth of fresh rhubarb into 1/4″ pieces. Set that aside for a few minutes.

Rhubarb Muffins 2

In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 2 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon baking soda.

Rhubarb Muffins 5

In a small heatsafe bowl, melt 1/2 cup butter and then let that cool slightly.

Rhubarb Muffins 4

In another bowl, whisk together 2 large eggs, 1 cup sour cream (I replaced this with 1 cup buttermilk), and 1 teaspoon vanilla extract. Add in the slightly cooled butter and mix that well.

Rhubarb Muffins 6

Make a well in the centre of your flour mixture and pour in the liquids.

Rhubarb Muffins 8

Stir that with a fork until just combined. Let it be lumpy.

Rhubarb Muffins 9

Tip in your rhubarb and stir that in, again, until just combined.

Rhubarb Muffins 10

Scoop the muffin batter into the prepared tin until each cup is full, then bake for 18-22 minutes, until a toothpick inserted in the centre of the centre muffin comes out clean.

Rhubarb Muffins 12

Let the muffins cool in the pan on a rack for about 5-10 minutes before scooping them out and eating them still warm with a little bit of butter.

Rhubarb Muffins 16

Oh my!

Five-Minute Frittata, for Two

This is my favourite quick dinner when you want something a little bit better than a cold bowl of cereal but you want to apply pretty much the same level of effort. This dish serves two but I was so hungry after all my efforts in the garden that I ate the whole thing myself.

Five-Minute Frittata 18

First I grabbed some fresh herbs out of said garden. Then I preheated my oven to broil and grabbed an oven-safe nonstick skillet. Nonstick works best for this particular eggy dish, but you have to make sure that it has been approved for use in the oven so you don’t end up killing yourself with chemicals or burning the handle off.

Five-Minute Frittata 1

I chopped up the herbs.

Five-Minute Frittata 2

Then I grabbed a tomato and chopped and de-seeded it as well.

Five-Minute Frittata 3

Now you can start heating up your skillet, with a nice big pat of butter in it to melt.

Five-Minute Frittata 6

Then I cracked 4 eggs into a bowl. I proceeded to beat the crap out of them.

Five-Minute Frittata 4

Add in a big dollop of sour cream. You can use milk or cream but I have recently discovered that sour cream in eggs makes them light and fluffy and flavourful so I like using it.

Five-Minute Frittata 5

Then I poured the mixed eggs into the hot skillet.

Five-Minute Frittata 7

Let that sit for a moment.

Five-Minute Frittata 8

Then start pulling the egg away from the bottom of the skillet. You’re not really stirring the egg, so much as exposing more of the raw stuff to a hot cooking surface.

Five-Minute Frittata 9

Stop scraping before all the wet stuff is scrambled.

Five-Minute Frittata 10

Now you can top it with all the goodness you’ve prepared. This is salt, pepper, chopped herbs, tomatoes, and parmesan cheese.

Five-Minute Frittata 11

And then go ahead and shove it under the broiler for about two minutes, until all the wet egg is now solid. Please don’t judge me for my dirty oven.

Five-Minute Frittata 12

You can see I actually overdid this one a little bit.

Five-Minute Frittata 13

Then you hold the pan over a plate and start to slowly tip it so the whole thing starts to slide out.

Five-Minute Frittata 14

Keeeeeep sliding.

Five-Minute Frittata 15

When you’re about halfway out, lift the pan so that the second half of the egg flips over and covers the first half.

Five-Minute Frittata 16

Top with more pepper and garnish if you like.

Five-Minute Frittata 17

As I said, you can cut this in two and share it. Or if you’re really hungry it makes a great meal for one!

Five-Minute Frittata 22

Guinness Chocolate Cake

Guinness Chocolate Cake 44

It was Krystopf’s birthday last weekend, and, as I do for the fam-dambly, I take on the cake-making duties as a present – the birthday person gets to pick whatever one they want and I do my best. Krystopf picked a Guinness Chocolate Cake, which is a very grown-up sort of cake (he did turn 38 after all, so I *suppose* he’s a grown-up).

Guinness Chocolate Cake 6

For the cake:

Guinness Chocolate Cake 8

In a saucepan over medium heat, melt 1 cup butter.

Guinness Chocolate Cake 1

Then grab some Guinness.

Guinness Chocolate Cake 2

Pour 1 cup Guinness (or other stout if you prefer). Keep the rest for yourself. It’s never too early for drinking Guinness, especially if you’re baking.

Guinness Chocolate Cake 3

Pour the Guinness into the butter and stir it up.

Guinness Chocolate Cake 5

Allow that to come to a foamy simmer before removing it from the heat.

Guinness Chocolate Cake 7

Whisk in 3/4 cup unsweetened cocoa powder.

Guinness Chocolate Cake 9

Let that cool for a little bit.

Guinness Chocolate Cake 10

In the meantime, preheat your oven to 350°F and butter and flour a 9″ cake pan. This one is springform because I find with fancy cakes it just makes everything easier.

Guinness Chocolate Cake 4

Now, in a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking soda, and 1 cup sugar.

Guinness Chocolate Cake 11

In a smaller bowl, beat up 2 large eggs and tip in 2/3 cup sour cream.

Guinness Chocolate Cake 13

Pour your no-longer-hot chocolate Guinness butter mix into the egg and sour cream mix and stir it up.

Guinness Chocolate Cake 14

Isn’t that pretty?

Guinness Chocolate Cake 15

My whisk has a much heavier handle than the whisk part and I always have to remember to take it out of the bowl when I let go of it. This ONE TIME, I forgot. That is chocolate all over my floor.

Guinness Chocolate Cake 16

Time for a new whisk.

Guinness Chocolate Cake 17

Now pour your chocolate goo into your flour and whisk until fully combined and smooth.

Guinness Chocolate Cake 18

Pour that in your cake pan and shove it in the oven. The recipe Atlas gave me said it would take 35-40 minutes, but I found it took closer to 60 minutes to cook all the way through.

Guinness Chocolate Cake 20

For the filling:

Guinness Chocolate Cake 22

While that’s on the go, you can make your filling. Slam 8oz bittersweet chocolate chips into a heatproof bowl and top with 2/3 cup heavy (whipping) cream and 2 tablespoons butter.

Guinness Chocolate Cake 23

Plop that over a pot of simmering water and melt, melt, melt!

Guinness Chocolate Cake 24

Set the finished ganâche aside to cool until it’s the consistency of pudding.

Guinness Chocolate Cake 25

For the frosting:

Now you can work on the frosting. In the bowl of an electric mixer, dump 1/2 cup room temperature butter and whip that until it’s pale and creamy.

Guinness Chocolate Cake 27

Slowly beat in 3-4 cups icing sugar.

Guinness Chocolate Cake 28

If it gets too stiff, add in 3-4 tablespoons Bailey’s or other Irish cream liqueur.

Guinness Chocolate Cake 29

I also found a little dribble of whipping cream got it to that perfectly creamy, spreadable consistency.

Guinness Chocolate Cake 31

Cake assembly:

By this time hopefully your cake is gorgeously baked and entirely cool. If not, then you’ll just have to wait a bit longer.

Guinness Chocolate Cake 26

When it’s ready, slice the cake in half horizontally.

Guinness Chocolate Cake 32

Take a small spoon to the bottom half and scrape away a bit of the inside.

Guinness Chocolate Cake 33

Use your fingers to press down, creating a shallow bowl.

Guinness Chocolate Cake 34

By now your ganâche should look like this.

Guinness Chocolate Cake 35

Pour that gorgeousness into the little bowl in your cake. I didn’t use all the ganâche here because otherwise I was afraid it would run over the sides when I put the top on. And it did that anyway, so in future I would use all the ganâche and purposely make it run down the sides.

Guinness Chocolate Cake 37

Put the top on the cake. You can see that the ganâche is already peeking out.

Guinness Chocolate Cake 39

Spread your icing thickly on top. It’s already pushing the ganâche out the sides so I decided to forego icing the sides altogether and just do the top.

Guinness Chocolate Cake 40

Then it kind of looks like a poured Guinness with a nice frothy head.

Guinness Chocolate Cake 41

The final touch was shaving a bit of bittersweet chocolate on top. Serve to your brother or your friends and family. They’ll all enjoy it!

Guinness Chocolate Cake 42

Taco Cups

Taco Cups 27

To celebrate the success of our Bench Cover Thingy, Cait and I held a wee taco party afterwards. These are inspired by Kevin & Amanda, and I think I’ll be cooking these up pretty often. They’re easy and provide a tidier option to those of us who like hard-shelled tacos. Plus kids will love being able to make up their own custom tacos in advance. Also tacos always remind me of my favourite joke, but I don’t wanna taco ’bout it. You’ll have to watch it to see what I mean. This recipe makes enough for 24 taco cups, which feeds four hungry adults quite nicely.

Taco Cups 30

Start with half a large sweet onion and dice that up.

Taco Cups 2

Taco Cups 3

Grab 2 tomatoes and dice them too.

Taco Cups 5
Why yes, that IS dog hair on my tomatoes. Thank you for asking.
Taco Cups 6
I swear that I removed the dog hair before dicing. I promise. Maybe.

Scoop up some spices: 2 tablespoons chilli powder, 1 tablespoon ground cumin, 1 tablespoon cornstarch, 1/2 teaspoon chipotle, and some ground black pepper.

Taco Cups 7

You’ll also need some meat. I used about 3/4 kilogram extra lean ground beef.

Taco Cups 4

Sauté your onions in about 1 tablespoon olive oil until translucent and amazing-smelling. Tip in the meat and stir, breaking it up into little pieces, until it’s browned all over. Drain it if necessary (the bonus of extra-lean is you don’t need to drain).

Taco Cups 8

Remove the meat and onions from the heat and tip them into a large bowl. Dump in your spices and mix them around.

Taco Cups 10

Tip in the diced tomato as well and give that a good stir. Set that bowl aside for a spell.

Taco Cups 11

Now preheat your oven to 375°F or thereabouts. Grate up about 2 cups cheddar cheese (you can use more or less if you like).

Taco Cups 12

Grab a muffin tin and generously brush the whole thing with olive or vegetable oil (or use cooking spray). I did the 24 taco cups in two separate batches so they were fresh and hot, so I only needed the one tin, but if you’re doing them all at once you will obviously need two tins.

Taco Cups 13

Now you need some wonton wrappers. Square ones are probably best.

Taco Cups 14

Press a wonton wrapper into the bottom of each hole in the muffin tin.

Taco Cups 15

Spoon a small amount of meat, onions, and tomatoes into the spaces as well.

Taco Cups 17

Top with a wee bit of grated cheddar.

Taco Cups 18

Then jam on ANOTHER WONTON WRAPPER. Press everything down underneath it so you still have space to put stuff.

Taco Cups 19

Spoon in some more meat/onions/tomatoes and top with additional cheese.

Taco Cups 21

Bake for 10-15 minutes, until the wonton bits that you can see are brown and the cheese is melty and bubbly.

Taco Cups 23

Cait and I found that about five minutes on a cooling rack after baking made them a bit more solid and easier to handle. Just be careful when you’re scooping them out and run around the edges with a spoon to make sure nothing is still attached to the tin.

Taco Cups 25

Top with a dollop of sour cream and some fresh chives and you are golden.

Taco Cups 26

Chipotle Beans (and Rice!)

Chipotle Beans and Rice 12

This probably should be a Wingin’ it Wednesday kind of post but it’s so good I simply can’t wait that long. This came out of the fact that I had been remiss in cleaning our refrigerator and there were some sad looking contents that really needed to be dealt with.

It also makes for a super quick dinner because most of the ingredients just need to be heated up and then you’re set.

Start by cooking up (or heating up) some rice. I’m using brown rice here because that’s the sum total of rice I had in my house but you can use whatever you want.

Chipotle Beans and Rice 1

Then I chopped some stuff: onions, green onions

Chipotle Beans and Rice 2

Some cold Italian sausages we’d barbecued the night before …

Chipotle Beans and Rice 3

And some very sorry-looking tomatoes.

Chipotle Beans and Rice 4

Then I drained and rinsed a can of black beans. You can use any kind of bean you like – just make sure they’re not dried or that would taste bad.

Chipotle Beans and Rice 5

Then I heated up some oil and butter in my big cast iron skillet and cooked the onions until they were translucent and smelled amazing.

Chipotle Beans and Rice 6

Added in some garlic and the beans and gave that a stir.

Chipotle Beans and Rice 7

Then I chucked in the rest of the stuff.

Chipotle Beans and Rice 8

Added a wee sprinkling of ground chipotle.

Chipotle Beans and Rice 9

And a few dollops of sweet salsa (this stuff has mangos in it and I love it).

Chipotle Beans and Rice 10

Then I stirred it all around until everything was soft and amazing.

Chipotle Beans and Rice 11

And then served it over rice with a dollop of sour cream.

Chipotle Beans and Rice 13

The cilantro garnish is growing on my table. I hope it will flourish in the backyard once it gets warmer.

Chipotle Beans and Rice 16

This was so good I don’t want to wait until I clean the fridge again to make it once more!

Chipotle Beans and Rice 15

Cranberry White Chocolate Scones

White Chocolate Cranberry Scones 20

I meant to make these back when I made the Savoury Sunday Scones but I ran out of time. So I just had a package of defrosted cranberries sitting in my fridge for AGES. I felt bad about those poor cranberries, so last weekend I whipped up a couple batches of this recipe from Chew Out Loud, one to eat right away, and the other to freeze unbaked as a giftie for Cait.

White Chocolate Cranberry Scones 1

First, make sure you have 1 cup butter sitting in your fridge (or better yet, freezer).

White Chocolate Cranberry Scones 6

Preheat your oven to 400°F and start with 4 cups flour (if you think that’s a lot of flour, imagine how much I had when I doubled the recipe. Okay, you don’t have to imagine: you can just do the math, I know). Whisk that together with 2/3 cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon baking soda, and 1 teaspoon salt.

White Chocolate Cranberry Scones 2

The original recipe calls for 1 cup sour cream, but I only had a very little bit. So I thought I’d add in some yogurt, but I only had lemon meringue flavoured yogurt (still, citrus and cranberry are a great combination). But I didn’t even have enough of that. So I added in some dregs of whipping cream I had lying around.

White Chocolate Cranberry Scones 3

I ended up cleaning out all three containers.

White Chocolate Cranberry Scones 4

So. In a bowl, mix together 1 cup sour cream (or your dairy Frankenstein equivalent), 2 large eggs, and 4 teaspoons vanilla. Set that aside for a minute or two.

White Chocolate Cranberry Scones 5

Grab your super cold 1 cup butter and grate it into your flour mixture. Yes, grate it. It’s oddly satisfying to grate butter. I always enjoy it, though I hate grating cheese.

White Chocolate Cranberry Scones 7

Use a spoon to stir it into the flour. I went ahead and used a pastry cutter on it as well just to ensure I didn’t have huge clumps of grated butter in places where they shouldn’t be.

White Chocolate Cranberry Scones 9

Stir in half a package of white chocolate chips (I used a whole one because I doubled the recipe).

White Chocolate Cranberry Scones 10

Now tip in your liquids and stir them until just combined.

White Chocolate Cranberry Scones 11

Add in half a package of fresh cranberries (again, I used a whole one because of doubling the recipe).  Stir those into the mix.

White Chocolate Cranberry Scones 12

I tipped the whole thing out onto a work surface to squish and kind of knead gently into a cohesive mass.

White Chocolate Cranberry Scones 14

I split it into four balls (two if you’re not doubling).

White Chocolate Cranberry Scones 15

I flattened the balls into disks, which I cut into 8 equal wedges.

White Chocolate Cranberry Scones 16

Whisk an egg in a small cup with a tablespoon of water and brush the egg wash over the scone wedges. Sprinkle with a bit of sugar.

White Chocolate Cranberry Scones 17

Bake those suckers on parchment-lined baking sheets for 14-17 minutes, until they’re a nice pale brown all over. Serve warm!

White Chocolate Cranberry Scones 19