Speaking of Thanksgiving…it’s a time of giving ‘thanks’ for the blessings in our lives. It’s a time to give thanks for our families and friends. It’s also a time to extend our kindness to those less fortunate.
World Vision. Have you ever heard of this organization?
World Vision is a Christian humanitarian organization dedicated to working with children, families, and their communities worldwide to reach their full potential by tackling the causes of poverty and injustice.
Building a better world for children ~ It’s World Vision’s Mission
If you’re looking to see where you can make a positive difference in someone’s life, check out World Vision’s website.
Sponsor a child.
World Vision presented the Called to Love Tour this year. It was a six week concert tour by Jason Gray, Aaron Shust and Downhere. It started on October 1, 2011 and ended November 13th.
I heard a song on radio station, STAR 99.1FM called, “Remind Me Who I Am”. I was immediately drawn to it. The words are powerful and the music has a nice beat.
I looked up who the artist was. It was Jason Gray.
I went to the concert on 11/10/11 which was at the Hawthorne Gospel Church in Hawthorne , NJ
Met Jason Gray, Aaron Shust and members of Downhere.
It was a great concert and all the artists were very cool.
You can see all my photos of the concert on my flickr account, bakingismyzenllc, under the set named, Called To Love Tour 11/10/11.
Click on the artists names to link to their websites:
I AM BELOVED!
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
When I think of cranberries, I think “Thanksgiving”. What better than to add cranberries to scones. Scones are one of my new loves…been test baking all different flavors this year. They are easy to prepare and the versatility in flavor profiles are endless. You’ll be seeing a lot more scone recipes from me in the future.
This week, I’ve chosen to bake Ina Garten’s Cranberry Orange Scones. So happy I did!
This, my friends, is one good scone recipe. A mention worth repeating…do not overwork
your dough or you’ll end up with hockey pucks.
This week, I’ve chosen to bake Ina Garten’s Cranberry Orange Scones. So happy I did!
This, my friends, is one good scone recipe. A mention worth repeating…do not overwork
your dough or you’ll end up with hockey pucks.
Other bloggers who made Ina Garten’s Cranberry Orange Scones:
My photo tutorials follow after the recipes for the scones and jam.
Cranberry ORANGE Scones
(WITH cRANBERRY jAM)
Adapted by Carmen Ortiz of Baking is my Zen
Prep: 20 min
Inactive:15 min
Cook: 20 min
Yield: 14 to 16 scones
Level: Intermediate
Ingredients
4 cups all-purpose flour
¼ cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest (I use ½ teaspoon)
3 sticks (12 ounces) cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
½ teaspoon vanilla extract (my addition)
1 cup dried cranberries
¼ cup all-purpose flour
½ cup finely chopped roasted walnuts (my addition)
EGG WASH
1 egg beaten with 2 tablespoons water or milk, for egg wash
Granulated sugar for sprinkling (I use raw (turbinado) sugar)
GLAZE
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice (or more if needed)
(optional) CRANBERRY JAM – recipe follows
Directions
Preheat the oven to 400 degrees F.
Roast walnuts approx. 5-7 minutes. Remove from oven. Cool. Chop finely. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, baking powder, salt and orange zest.
Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs, heavy cream and vanilla extract.
With the mixer on low speed, slowly pour egg/cream mixture into the flour/butter mixture.
Mix until just blended. The dough will look lumpy!
Combine the dried cranberries and 1/4 cup of flour.
Add to the dough. Don’t mix yet.
Add in walnuts and mix on low speed until blended.
Dump the dough onto a well-floured surface.
*Secret to light and airy scones: DO NOT overwork the dough.
Lightly sprinkle flour on the dough
Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
You should see small bits of butter in the dough.
Flour a 3-inch round plain or fluted cutter and cut circles of dough.
Place the scones on a baking pan lined with parchment paper.
Collect the scraps neatly, roll them out, and cut more circles.
*I gently collect scraps together (hardly working the dough) and cut dough in wedges.
Brush the tops of the scones with egg wash, sprinkle with sugar (or raw sugar), and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked.
The scones will be firm to the touch.
Allow the scones to cool for 15 minutes.
Glaze Preparation: Sift the confectioners’ sugar before mixing with orange juice. I strain the freshly squeezed juice as well.
Whisk together the confectioners' sugar and orange juice.
Drizzle over the scones.
CRANBERRY JAM
Photo by Carmen Ortiz of Baking is my Zen
Yield: Makes about 2 cups
Active time: 15 min
Total time: 1 hr
Ingredients
1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
1 cup sugar
1/2 cup fresh orange juice
1 cup water
Preparation
Place cranberries in a colander. Rinse with cold water.
Bring all ingredients (cranberries, sugar, orange juice and water) to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally.
Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds.
Cool, stirring occasionally.
Cooks' note: Jam can be made 4 days ahead and chilled, covered.
PHOTO RECIPE TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN
Cranberry ORANGE Scones
(WITH CRANBERRY JAM)
Adapted by Carmen Ortiz of Baking is my Zen
Preheat the oven to 400 degrees F.
Roast walnuts approx. 5-7 minutes. Remove from oven. Cool. Chop. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment,
mix 4 cups of flour, 1/4 cup sugar, baking powder, salt and orange zest.
Add the cold butter and mix at the lowest speed until the butter is the size of peas.
Combine the eggs, heavy cream and vanilla extract.
With the mixer on low speed, slowly pour into the flour and butter mixture.
Mix until just blended. The dough will look lumpy!
Combine the dried cranberries and 1/4 cup of flour.
Add to the dough.
Add in walnuts and mix on low speed until blended.
Dump the dough onto a well-floured surface.
*Secret to light and airy scones: DO NOT overwork the dough.
Lightly sprinkle flour on the dough.
Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
You should see small bits of butter in the dough.
Flour a 3-inch round plain or fluted cutter and cut circles of dough.
Place the scones on a baking pan lined with parchment paper.
Collect the scraps neatly, roll them out, and cut more circles.
*I gently collect scraps together (hardly working the dough) and cut dough in wedges.
Brush the tops of the scones with egg wash,
sprinkle with sugar (I use raw sugar),
and bake for 20 to 25 minutes, until the tops are browned
and the insides are fully baked.
The scones will be firm to the touch.
Allow the scones to cool for 15 minutes.
Glaze Preparation:
Sift the confectioners’ sugar before mixing with orange juice. I strain the juice as well.
Whisk together the confectioners' sugar and orange juice.
Drizzle over the scones.
PHOTO RECIPE TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN
CRANBERRY JAM
Photos by Carmen Ortiz of Baking is my Zen
Place cranberries in a colander. Rinse with cold water.
Bring all ingredients (cranberries, sugar, orange juice and water) to a boil in a 2-quart
heavy saucepan over moderate heat, stirring occasionally.
Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened,
about 20 minutes (jam will continue to thicken as it cools).
Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds.
Cool, stirring occasionally.
Cooks' note: Jam can be made 4 days ahead and chilled, covered
Peace in baking,
Carmen
Baking is my Zen…sweet nibbles for the soul