Baked Strawberry French Toast with Oat Crumble Topping + 5 Can’t Miss French Toast links!

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“I held my breath as we do sometimes to stop time when something wonderful has touched us…” Mary Oliver

I sat on the cold hardwood floor in my office furiously sifting through a box of photos as if my life depended on finding this one particular image taken so many years ago.

Photographs.

My husband’s  worry-free face 14 years ago [oh how I miss you!], my girl, maybe three? curled up so small sifting through wet sand, weddings, sunsets, Fenway, misty beach mornings, graduations, forced smiles and genuine ones, baby boy 1, big chocolate-brown eyes [ you haven’t changed yet…] baby boy 2 smooth cheeks, a big under-bite, almond blue eyes [ a compilation of many generations all present in your sweet, chubby face], drunken fun with best friends, worry, innocence, love, in love and love past, Christmas, Mama [happy?] surrounded by her 3 ducklings circa 1989, Dad in the old orange rocking chair, beer in hand, absent yet physically present, school pictures of my littles…I sink momentarily into these memories, my heart full, blessed, nostalgic and then I let them go and take a giant, slow breath.  I had stopped breathing.

I didn’t find the picture I was looking for, nor is it relevant I tell you about the photograph, or the people captured in it.  It is gone just like the moments captured thousands of hours ago, the photos now scattered on the creaky wooden floor in our tiny home office.  I sat and stared at the mess of memories, grateful for almost all of them. And yet.  I carelessly tossed them back into a nondescript, beige box because that is where they belong.

Hours later I wash the kitchen floor, scrubbing away at the faint paw prints, yogurt droplets and strawberry stains left marking the events of another day.  One pound of fresh strawberries gone, consumed by my hungry little monsters before dinner.  Another pound still in the refrigerator.  I’ll need to hide them.

I empty the bucket of dirty water into the sink.  A small spider, no bigger than my pinkie nail scurries to the lip of the sink and willingly crawls in, brave yet unaware of the possibilities.  The spider explores for a bit, his movements becoming more cautious each second.  I turn on the faucet, pull out the hose and aim it right at him.  The current sweeps him off his minuscule legs, pushing him towards the drain.  I turn off the faucet. He fights, finds his sea legs, tries to avoid the impossible.  With a half jealous smile, I turn on the water.  One final flush and he is gone.

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Baked Strawberry French Toast with Oat Crumble

Recipe adapted from NYT Cooking

Serves 12

Ingredients:

9 cups good quality French bread cut into 1 inch cubes (challah or brioche will also work)

Cooking spray or butter for baking dish

8 large eggs

2 cups whole milk

1/3 cup honey

1 tablespoon vanilla extract

½ teaspoon ginger

½ teaspoon cloves

¼ teaspoon kosher salt

1 pound strawberries, cored and halved

Ingredients for topping:

½ cup unbleached all-purpose flour

1/3 cup old fashion rolled oats

1/3 cup light brown sugar

2 teaspoons ginger

1 teaspoon cloves

½ teaspoon kosher salt

½ cup or 1 stick cold unsalted butter cut into cubes

Directions:

Preheat the oven to 450F.  Cut bread into 1 inch cubes and spread out on a baking sheet.  Toast the bread for about 12 minutes.  Cool and set aside.

Spray or generously butter a 9×13 baking dish.  Add bread cubes to baking dish.

Next make the custard.  In a medium bowl, whisk together the eggs, milk, honey, vanilla, ginger, cloves and salt until smooth and well combined.  Pour custard over bread.  Toss with your hands until all the bread is wet.  Press down gently on the bread so it forms an even layer.  Spread strawberries over the top.  Cover and refrigerate for at least four hours and up to 48 hours.  Overnight is best!

Preheat the oven to 350F.  Prepare oat crumble.  Grab a large bowl.  Add the flour, oats, brown sugar, ginger, cloves and salt and stir together.  Add the butter.  Work the butter into the flour mixture using your fingers until the mixture resembles wet sand and is crumbly.  (Topping can be made 48 hours in advance.  Store in an air-tight container in the refrigerator.)

Sprinkle topping over the strawberries/bread.  Bake until golden brown about 40-45 minutes.  Turn on the broiler for the last two minutes for crunchier crust.  Serve warm with real maple syrup.  Enjoy!

5 Can’t Miss French Toast Links!

Traditional French toast dipped a subtly sweet Panko breadcrumb mixture, fried to perfection and topped with lots of butter and syrup sounds like a bit of heaven to me. Head to Pioneer Woman for her crunchy French Toast recipe.

French toast in sandwich form? Yes it exists.  Head to Handmade Charlotte for Sarah Kieffer’s French toast sandwiches with peaches and mozzarella.

Lemon French toast topped with in season strawberries screams spring.  Head to Simply Delicious for the recipe.  Yum!

Want to wow your brunch guests?  Make Smitten Kitchen’s morning bread pudding with salted caramel.  This is on my must make immediately list.

If you a more of a savory than sweet person, head to Food 52 and check out their recipe for crispy salt and pepper French toast.

Granola Sticky Buns + 5 Scrumptious Sticky Bun Links!

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Though their initial encounter was brief, he thought of her often: big brown eyes, short wavy hair, long legs and a generous smile.  She appeared to him mostly at night when the cold Belgium air chilled his blood and bones, the foxhole barely sheltering his nineteen-year-old untouched, gangly body.

Big breath in, small, quiet breath out and a million stars shimmering overhead.  And it was in that small, silent breath out, a tiny crystal cloud formed, floating its way to the heavens. He watched the cloud disintegrate, tiny atoms floating further and further away from him. This is not the end of me.  No this tiny life-saving foxhole in the dense Ardennes forest would not be his final resting place.  The universe would graciously offer more: the beautiful brunette would take his hand, two sons and, eventually, a handful of grandchildren would make his heart full.

This boy didn’t know his good luck as he prayed for his life, to a god he wasn’t entirely sure existed.

Many months later, when the leaves glowed crimson and gold he would step off a train, in a small town with no one waiting to great him and thumb a ride home.  Changed.

Decades later, with the first snowfall of the season, memories of the war would resurface. Perhaps a tear fell when he thought of Belgium and, now, the simple yet perfect life he created for himself.

In the spring, when the first tulip buds emerged from the soil, he would take his grandchildren to a nearby golf-course with a small pond and a few, uninhibited, white-haired ducks.  There, under the spring sun and cerulean sky, they fed the ducks day-old sticky buns.

Granola Sticky Buns

makes 10 large buns

granola recipe adapted from Cookie and Kate

sticky bun recipe adapted from David Lebovitz  

Ingredients for granola:

4 cups old-fashion oats

3/4 cup unsweetened, shredded coconut

1/2 cup wheat germ

1 teaspoon kosher salt

1/2 teaspoon cinnamon

pinch of ground ginger

1/2 cup extra-virgin olive oil

1/2 cup maple syrup

1 teaspoon vanilla extract

2/3 cup of dried sour cherries, chopped if large

Directions:

Preheat your oven to 350F.  Line a large baking sheet with parchment paper and set aside.  Grab a large bowl and combine oats, coconut, wheat germ, salt, ginger and cinnamon.  Stir thoroughly.

Pour in the olive oil, maple syrup and vanilla.  Mix until all of the oat mixture is coated.  Pour granola onto prepared baking sheet and spread it in an even layer.  Bake until golden brown, about 20-25 minutes, stirring halfway through.

Remove the granola and allow it to cool completely.  It will crisp up as it cools.  Once cool, add the dried cherries.  Store in an air-tight container, at room temperature, for a couple of weeks.  Enjoy!

Ingredients for sticky bun dough:

6 tablespoons unsalted butter, cubed

2/3 cup milk (any kind)

3 tablespoons sugar

1+3/4 teaspoon active dry yeast

1 large egg

2 + 1/2 cups bread flour

1/2 teaspoon kosher salt

Ingredients for honey caramel:

6 tablespoons unsalted butter

1/4 light brown sugar

1/4 cup honey

1/2 teaspoon kosher salt

1 cup of prepared granola

Ingredients for filling:

1/4 dark brown sugar

2 tablespoons all-spice

1/2 teaspoon kosher salt

3 tablespoons of coconut oil, at room temperature

Directions:

First make the dough.  Using a small saucepan, over low heat,  warm the butter, milk and sugar until the butter has melted.  Pour into the bowl of your stand mixer and allow to sit until just warm to the touch.  Sprinkle the yeast over the milk mixture and stir gently.  Let sit in a warm place until it starts to bubble, 10 to 15 minutes.

Add egg, flour and salt.  Knead the dough with paddle or dough hook attachment at medium speed until the dough is smooth and stretchy, about 5 minutes.  Remove the dough and knead with your hands until it is a smooth ball.  Place back in the bowl and cover with a clean kitchen towel.  Allow to rise in a warm spot until it has doubled in size, about 1 to 11/2 hours.  *The time can vary.  It may take more or less time, use your best judgment.*

Next, make the honey caramel.  Lightly butter a 9-inch round cake pan or 8-inch square pan.  Using a small saucepan fitted with a candy thermometer, melt the butter, brown sugar, honey and salt and continue to cook until the mixture comes to a boil.  When it starts to foam and the bubbles start to get larger, remove from the heat or when the temperature reads 212F.

Pour the honey caramel into your prepared pan and sprinkle a cup of granola over the caramel.  Set aside.

Now, make the filling.  Mix the brown sugar, all-spice and salt in a bowl.  Set aside.

Once the dough has risen, knead the dough a couple of times on a lightly floured work surface.  Roll into a ten inch square.  Spread the coconut oil over the dough and sprinkle the filling mixture evenly over the dough.  Roll the dough as tightly as possible.  Grab a serrated knife and cut the dough into 10 slices. Place on top of the caramel, cut side up.  Cover with plastic wrap or a clean kitchen towel and let rise until almost doubled, about 1 hour or so.

When ready to bake, preheat your oven to 375F.  Line a baking sheet with foil and place pan of sticky buns on baking sheet.  Bake until the center roll is golden brown and no longer feels soft, about 25-30 minutes.

Remove rolls from oven and cool for about 5 minutes.  Run a knife around the outside and then tip the buns onto a serving platter, dish or wire rack.  Serve warm and enjoy!

*Sticky buns are best served warm the day they are baked, but they still taste good the next day.  If you have leftovers, keep them well-wrapped at room temperature.  You can re-warm them wrapped in foil at 200F until heated through.*

5 Scrumptious Sticky Bun Links

Looking for a whole wheat version of sticky buns? Bon Appetempt has the recipe for whole wheat brown sugar sticky buns that looks divine!

If you love bananas, head to Heather Christo for her caramelized banana sticky buns.  I want to eat one or five of them right now.

Impress you friends and family with this creative riff on sticky buns.

Gooey. Turtle. Brownie. Sticky. Buns.  Yes they exist.  Head to Willow Bird Baking for the recipe.

How about sticking with the classic? Deb at Smitten Kitchen has a pecan sticky bun recipe that will not disappoint!

Baked Vanilla Bean Doughnuts with Chocolate Glaze + 5 Delicious Doughnut Links for Mother’s Day!

bd037The conversation went something like this:

Bubba: “What do you want to do for Mother’s Day?”

Me: “I don’t know. I haven’t really thought about it.”

Lie. Lie. Lie. Of course I thought about it! Just tell him already!

Ok.

“I want to sleep in. Then I want a large cup of coffee, but more importantly I’d like to drink that cup of coffee while it is still warm. Drink, not chug. Then I would like to go to the bathroom by myself without one of the kids bursting in because they need something. Maybe while I’m in the bathroom you can take the kids, yes all 3, to Mamadou’s and pick up some delicious, buttery, chocolate croissants for breakfast. After we eat the croissants and open cards and give lots of hugs and kisses and I think about how lucky I am to have such an awesome husband and 3 sweet kids; I want to be alone. Yup, alone. I want a quiet minute or hour. Take them to the park, please!

Maybe I’ll go for a run or take a shower without rushing. Maybe both? I’ll call Mom and wish her a happy day. How did you do it? And she’ll laugh and say “I just did it.” I’ll call my grandmother and sister. I’ll ask my grandmother the same thing and she’ll say “I don’t remember, but I did. You will too.” Jamie: “I don’t know how you do it.” She’ll laugh and say “I don’t know how you do it, Kel.” After I get off the phone, the empty house will feel odd. I’ll wander around it aimlessly. Now what? Laundry? Prep dinner? No, I know organize the office! No, c’mon its Mother’s Day. Relax. Sit on the deck and read? Maybe? Try out my new donut pan and bake a dozen, warm and sweet vanilla bean doughnuts? Yes!

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But wait, if I eat a croissant for breakfast, can I have a donut for a snack? Sure, it’s Mother’s day.

I’ll think: I should bake donuts everyday. This is so easy. Then I’ll remember: I’m not alone everyday. Oh ya.

Ok, these sweet bites are ready to go in the oven. I love this pan.

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All done and ready for the chocolate glaze. Dam, this house is quiet. When are they coming back? Oh wait. I hear crying. They’re back. It’s N. No it’s G. No it’s N. He needs to nurse. Ok, buddy. I’m here. Ouch! Daddy! I need a band-aid. I better grab one. Don’t grab a pink princess one. My goose doesn’t like pink or princesses anymore. Mama! Are you here? I’ll sing my song now. “Mama, mama let me say: have a happy mother’s day!” G. My sweet boy. Bubba: “smells good in here! What did you make? Wash your hands! Everyone needs to wash their hands before they can help mama.”

Deep breath.

“Mama, can I help you?” Sure.

bd0014 bd0011I love their little hands. Someday, baby N, you’ll help too. I love their excitement when they see rainbow sprinkles. Rainbow sprinkles! Making them happy is easy. It won’t always be easy. Enjoy this.

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Bubba smiles and asks ‘Did you get a minute?”

Yup. I got a minute.

Our house is loud again and that’s ok. They finish decorating the donuts and ask “can we be your taste testers?” They gobble up the donuts leaving a ring of chocolate around their little mouths. I wipe them clean, give them a kiss and we head outside.

Baked Vanilla Bean Doughnuts with Chocolate Glaze

doughnut recipe adapted from Ina Garten

chocolate glaze recipe by Joy the Baker

makes 1 dozen

Ingredients for Doughnut:

2 cups all-purpose flour

3/4 cup sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp.  kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tbsp. unsalted butter, browned

1 vanilla bean, seeds scraped

Ingredients for Chocolate Glaze:

1 1/2 cups powdered sugar

4 tbsp. unsweetened cocoa powder

pinch of kosher salt

3 to 4 tbsp. milk

1 tsp. pure vanilla extract

Directions for doughnuts: Pre-heat the oven to 350 degrees. Lightly grease donut pans and set aside. Sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl whisk together the egg, milk, browned butter, and vanilla bean seeds. Stir the wet mixture into the dry ingredients. Mix until just combined. Do not over mix!

Pour the batter into a Ziploc bag. Twist the top of bag so the batter doesn’t leak out and then trim the bottom corner of the bag. Pipe the batter into the baking pan about 3/4 of the way full. Bake for about 17 minutes or until a toothpick comes out clean. Let the donuts cool for about 5 minutes and then tap them out on to a sheet pan.

Directions for the glaze:

In a medium bowl, whisk together the powdered sugar, cocoa powder and salt. If you still see lumps in the sugar use a sifter!

Add 3-4 tablespoons of milk and 1 teaspoon of vanilla extract. Mix together until completely incorporated and smooth. The glaze should be, thick but pourable.

Once the donuts are cool, dip them top side up into the chocolate glaze and place on a wire rack set inside a sheet pan. Decorate with sprinkles and allow to set for 30 minutes before stacking them. The donuts taste best the day they are made, but will still taste good two days later. Enjoy!

5 Doughnut Links for Mother’s Day

Want to eat a glazed doughnut filled and topped with funfetti? Head to Sally’s Baking Addiction for her baked funfetti donuts recipe. Just looking at her donuts makes me happy.

Glazed chocolate doughnuts are my favorite. The Faux Martha’s recipe for Baked Glazed Chocolate Doughnuts is on my must make list!

Should you make French toast or bake doughnuts for Mom this weekend? Tough call. How about French Toast Cake Donuts with maple glaze? Bakingdom has a delicious recipe for you. Check it out!

Want the real, fried, fluffy dough topped with a maple bacon glaze? How Sweet It Is has a recipe for mini maple bacon doughnuts. My mouth is watering!

Cheesecake doughnuts with salted caramel. Yes, you read that right. Head to Gourmet Traveller for the recipe.

 

 

 

 

 

 

Challah French Toast with Mascarpone + Blueberry Meyer Lemon Compote + 5 French Toast Links for Easter Brunch!

 

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If you love French toast you must try this recipe! Is it the challah bread that makes this recipe stand out or the blueberry Meyer lemon compote? I’m not sure if it matters! The combination of the two along with the slightly sweet and tangy mascarpone makes this breakfast a treat. Give it a shot this Easter. While your family happily scarfs it down you can quietly sit back and enjoy a cup of coffee. A bit of silence and a cup of coffee in my hand is my idea of a perfect morning.

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Challah bread is so pretty and so damn delicious. I bought this bread at our local Whole Foods. This bread is perfect for French toast, because it is sturdy and won’t fall apart when you cook it. Also, it is spongy so it will absorb the custard really well. If you want to make your own bread head to King Arthur Flour for the recipe. Are you worried you might screw up the French toast on Easter morning? Head to Bon Appetit for the 7 most common French toast cooking mistakes. Read and learn…I did.

cft0025I made a blueberry Meyer lemon compote, because I feel like I need more compote in my life. No, just kidding. I saw a chef make a compote on Chopped and I thought: I should try that. So I did. I used frozen blueberries, but I can’t wait until blueberries are in season. Fresh blueberries will really make this standout. The Meyer lemon juice and zest adds a nice brightness and acidity to the sweet berries.

cft0031I love mascarpone because of its subtle flavor. I added a little lemon juice, lemon zest, confectioners sugar and salt to the cream cheese. I then stuffed the French toast with it. I wouldn’t eat this everyday, but a decadent breakfast once in a while is necessary. Treat yourself…and your family!

cft0046The kids and Bubba loved it. Happy spring and happy Easter!

Challah French Toast with Mascarpone and Blueberry Meyer Lemon Compote

Serves 4 or 8 large pieces

recipe barely adapted from Ina Garten

Ingredients for French Toast:

6 large eggs

1 1/2 cups milk

1 tsp. Meyer Lemon zest

1/2 tsp. vanilla extract

1 tbsp. agave nectar or honey

1/2 tsp. kosher salt

1 large loaf challah bread

unsalted butter

canola or vegetable oil

Directions:

Preheat your oven to 250 degrees F. In a large bowl, whisk together the eggs, milk, lemon zest, vanilla, agave nectar, and salt.

Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for about 5 minutes, turning once. I did 3 at a time.

Over medium heat, heat 1 tbsp. butter and 1 tbsp. of oil in a large sauté pan or skillet. Cook the soaked bread for about 2 to 3 minutes on each side or until nicely browned.

Place the cooked French toast on a sheet pan and keep it warm in the oven until ready to serve.

Fry the remaining soaked bread slices until it’s all cooked. Add more butter and oil to pan if necessary.

Serve hot with mascarpone cheese and blueberry lemon compote. Enjoy!

Ingredients for Blueberry Meyer Lemon Compote:

recipe barely adapted from Ellie Krieger

2 cups frozen blueberries

3 tbsp. water

1/4 cup sugar

zest and juice of one Meyer lemon

Directions:

Mix 1 cup of the blueberries, water, sugar, lemon juice and zest in a small saucepan. Cook the berries over medium heat for about 10 minutes. Add the remaining cup of blueberries and cook for 8 minutes longer, stirring frequently. Serve warm. If you have any leftovers; save and refrigerate for up to 3 days. Use the compote as a topping for vanilla ice cream or Greek yogurt!

 Ingredients for Mascarpone Sauce:

1 8 ounce container Mascarpone, slightly softened

Confectioners’ Sugar, to taste ( I used about 2 tbsp.)

pinch kosher salt

zest and juice of one Meyer lemon

Directions:

In a small bowl mix together the Mascarpone, 2 tbsp. confectioners’ sugar, pinch of kosher salt and the zest and juice of one Meyer lemon. Mix until smooth. Spread a heaping spoonful on a piece of cooked bread, top with another piece of cooked bread. Pour as much compote as you like all over it and enjoy!

5 French Toast Recipes to Try for Easter!

One of my favorite food blogs is Dash and Bella. I love the recipes, writing and photography. Check it out if you haven’t already! Phyllis’ recipe for Baked Baguette French Toast is on my must try list. The photo alone will make you want to save your baguette scraps for next weekend’s brunch!

Need or want a vegan French toast recipe? What’s Cooking Good Looking a recipe for vegan eggnog French toast. I think I will make this next Christmas. Yum!

Need to prep breakfast the night before? Head to How Sweet It Is for Cinnamon Sugar Sourdough Bake with Whipped Greek Yogurt Cream. Yes. You read that right. Whipped. Greek. Yogurt. Cream.

French toast can be healthy! Cookie and Kate has a whole grain banana baked French toast recipe with a peanut butter drizzle. Sounds amazing! If you want to avoid peanut butter, because of an allergy sub in Sunbutter. It tastes just as good!

I love chocolate and bananas together. I love oatmeal. This recipe by FoodieCrush is making me drool.

 

 

Pumpkin Chocolate Chip Scones + 5 Cozy Fall Fall Soups

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Ok I’ll admit it. I don’t love pumpkin. I don’t race out to Starbucks as soon as they start making pumpkin spice lattes. I don’t drive like mad to my local beer store to grab the latest pumpkin flavored IPA. I like the occasional pumpkin muffin or cupcake, and pumpkin pie is a must on Thanksgiving. I do enjoy pumpkin soup; ok fine I like pumpkin quite a bit. I like it, I just don’t love it.

Recently C asked me to make scones. My girl loves a little something sweet for breakfast which I allow more often than I probably should. While trying to decide which type of scones I should make, I came across a recipe for pumpkin scones on King Arthur’s website that looked easy and tasty. I went for it and I’m glad I did because both kids and Bubba loved them!

These scones have a nice crusty top which I contribute to the raw sugar I sprinkled on top just before popping them into the oven. The crumb is moist, not dry like some scones. The chocolate chips work well with the cinnamon, nutmeg and ground cloves, and best of all: the pumpkin is not overpowering which I love. The batter comes together very quickly so making them first thing on a weekend morning is no trouble at all. Make these scones, invite a friend over for coffee, chat and relish in the praise!

1I used mostly all-purpose white whole wheat flour. Also, instead of all-spice I used cinnamon, nutmeg and ground cloves. I think the addition of orange zest would work nicely here but I didn’t have any oranges in the house. Next time!

2Whisking the dry ingredients together helps to aerate the flour. Joy the baker has a super helpful post on her blog about sifting flour. Check it out!

5Whisk together the pumpkin puree and eggs until smooth. I love that bright orange color.

6Very cold butter is a must for scones. I grated the butter and then added it to the dry ingredients for a more even distribution. Combine the butter and flour with your hands. It is ok if you see small lumps.

8After you add the pumpkin/egg mixture to the dry ingredients; mix together until the dough is moist and comes together. I found it easiest to do this with my hands. Separate the dough in half and form each half into a round 5 inch circle. Brush with milk and sprinkle with raw sugar.

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Cut each circle into 6 triangles and pull apart gently. You will end up with a dozen scones. For the best texture and rise, place scones in the freezer for 30 minutes before baking. Pre-heat your oven to 425 while the scones are chilling. Bake for about 25 minutes but start checking them around 22 minutes. The scones are done when a toothpick inserted in the middle comes out clean with no wet crumbs.

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Serve warm or at room temperature. Scones are best the day they are made. Enjoy!

Pumpkin Chocolate Chip Scones

adapted from King Arthur Flour

Serves 12

Ingredients:

2 cups All Purpose White Whole Wheat Flour (All AP Flour is ok too)

3/4 cups Unbleached All Purpose Flour

1/3 cup of sugar

1 tbsp. Baking Powder

3/4 tsp. Kosher salt

3/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

2/3 cup canned pumpkin puree

1/2 cup or 1 stick cold, unsalted butter

2 large eggs

1 cup semi-sweet chocolate chips

raw sugar for sprinkling on top

Directions:

In a large bowl whisk together flours, sugar, baking powder, salt, cinnamon, nutmeg and cloves. Grate the cold butter and mix it into the dry ingredients until it appears crumbly. Set aside.

In a separate bowl whisk together the pumpkin puree and eggs until smooth. Add the wet ingredients and 1 cup of chocolate chips to the dry ingredients and mix until the dough is moist and comes together.

Line a baking sheet with parchment paper and sprinkle a bit of flour on it. Place dough on parchment paper and divide in half. Form each half into a 5 inch rounded circle. Brush milk on top of each half and sprinkle well with raw sugar. Cut each circle into 6 triangles. Gently pull apart the triangles so some space remains between the scones. Pop into the freezer for 30 minutes.

Pre-heat your oven to 425 and bake the scones for about 25 minutes. Start checking the scones at 22 minutes. The scones are done when a toothpick inserted in the center comes out clean with no wet crumbs. Serve warm or at room temperature. They taste best the day they are made. If for some reason you have leftovers; store in an air tight container at room temperature for a couple of days. Enjoy!

5 Cozy Fall Soups

I love soup all year-long, but here are 5 fall soups that are a must try.

This is my favorite sweet potato soup. It is super healthy and hearty which makes for a perfect fall meal. Serve it with warm crusty bread.

I made this butternut squash soup last year for G’s birthday party and everyone loved it. It has a nice kick to it!

When chicken soup is necessary to get over a cold, try this healthy recipe.

I love chili and can’t wait to try President Obama’s recipe.

I make this bean and chicken soup several times a year. Bubba loves it and hopefully someday the kids will too!