Year # 2.... New Beginnings and Fresh Cranberry Eggnog Cinnamon Buns

Well... what can I say?!  As I enter the 2nd year for this lil' adventure.. I'm pretty sure just about everything possible that could change with my life.. has.  YUP... I mean you just gotta looooove that rollarcoaster-thing-a-ma-bob call LIFE right?!   SO... take this post as a tease of things to come. :) The air is crisp, the leaves are turning, and some of my favorite fall flavours are in full season.  Think Pumpkin (scones anyone?!).  Think CRANBERRY. Think EGGNOG... Think earthy spices.  mmmmmm....  OH yes.... I LOVE THE AUTUMN.  Well let's of course start with the traditional teaser picture....  Fresh Cranberry Eggnog Cinnamon Buns.

Lucky me came into a whole 5 Gallon buckets of fresh... British Columbia Cranberries, picked right here, only minutes away from my door step! They are tart, they are super healthy... and they are perfectly plump.  Delicious!! SO... to kick off the ole' Autumn / Holiday / Fall... these Cranberry Eggnog Buns are perfecto! (and yes... I think it's a little early to stock up on Eggnog... BUT..really...there I was, all innocent, walking down the milk aisle in the grocery store.. and WHAM... it's there.. Eggnog... just calling out to me....)  I'll probably end up making a batch of these... Eggnog Scones.... But for now.. I've got a second batch of the rolls rising.... they seem to just disappear...right off your counter!  I will say, after a gorgeous hike on a beautiful crisp Autumn day.. the buns warmed up hit the spot.

Recipe is easy-peasy.  Even EASIER if you use your dough hook on your kitchen aid mixer.... Not too sweet...  just a perfect hint of eggnog and the tart pop of flavour from the fresh cranberries.  Go ahead... make up a batch.. or 3... I won't judge!

Cranberry Eggnog Cinnamon Buns

• 1 cup Eggnog
• 1/4 cup unsalted butter
• 2 teaspoons active yeast
• 1 egg
• 3 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup (packed) brown sugar
• 1/2 cup softened butter
• 1 heaping tablespoon cinnamon
• 1 cup fresh cranberries - chopped

- Heat eggnog and 1/4 cup of butter in a small saucepan until butter is melted.  (make sure to keep stirring to avoid burning eggnog)
- Remove from heat, and let cool to lukewarm
- In the mixing bowl of your kitchen aid mixer (dough hook attachment), combine the eggnog mixture, yeast, egg, salt and 1 cup of flour.
- Gradually add remaining flour, until a nice smooth (doesn't stick to your fingers) dough has formed.
- Place dough in a lightly greased bowl, cover, and let rest in a warm place until dough rises to double in size.
- Once dough has risen, combine 1/2 cup softened butter, cinnamon, and brown sugar into a small bowl.
- Roll out dough into about a 12x9 rectangle (it doesn't have to be perfect)
- Spread butter/sugar/cinnamon mixture evenly on top of rolled out dough
- Sprinkle chopped cranberries over top
- Roll up dough length wise, pinching seam to seal.
- Cut into equal sized pieces, placing each one in a lightly greased 9x13 glass pan.
- Cover, and let rise again until double in size
- Preheat oven to 375F
- Place in a 375F for about 25-30 minutes, or until golden grown
- When done, remove from oven, and let cool slightly.
- You can drizzle with an easy - eggnog/icing sugar glaze... (just mix some eggnog with icing sugar until desired consistency)

Serve Warm.... Serve Cold...  heck.. eat em' right out of the pan.. I won't judge!!  

So, you may be wondering.. what I've been up too!?  well... hmmm... let's just say.. I'm learning change is good.  I've learned I've got some pretty incredible friends, and that my family will always be there for me. I'm learned that challenging yourself is good...  and that sometimes.. all you need to lift your spirits is a simple walk outside.... just taking in all your surroundings and enjoying some of what Mother Nature offers!  Until next time.. go out...and... Just Breathe!  :) 

Eggnog Scones during that darn blurry time of year...

While some people are probably still in a turkey coma… others could be standing in some ridiculous line, excited because they just scored an awesome deal on Black Friday.  Personally I think it’s crazy that for almost a month (some would argue OVER a month) the lines between the Autumn season and upcoming Winter holidays have been blurred.  The retail world appears to be more excited for the Jolly Old Man to come than your average little boy or girl!  Personally – meh!  BUT I will say, now that Halloween is over. (guess I should take the decorations down eh?!)… BOTH North and South of the border’s Thanksgiving’s are over..AND most of the local ski hills are open... it’s got to be ok to indulge in a little festive flavor… I mean… if everyone else can do it.. why can’t I?!  Autumn.. meet Eggnog.  Pumpkin spice…you’re not going anywhere yet…  it’s just time to blur the line a little bit more.  Introducing:  Eggnog Scones. Quick-n-Easy.  Make right away, or freeze for later (tis’ the upcoming season of house guests isn’t it?!).  Eat them slightly warmed with a Pumpkin Spice Latte - I won’t judge!

Lately I just find the whole festive season stressful…even depressing.   Everywhere you go it’s busy.  People seem to be in a rush.  The weather is dreary. Seasonal events and gatherings seem to clog up the calendar.  I can totally see why snowbirds take off for the winter.  Palm Trees and tropical weather would be heaven right about now!  That said… I’m trying.  I’m trying to stay focused.  I’m working on the motto – you can’t please everyone all the time.  I’ve decided to ensure I take “me” time when required.  If I could give my own self some advice (and to anyone else out there who feels the same)… focus on what makes YOU happy, get out and enjoy your surroundings, rain or shine or even snow or hail.  Indulge a little…..

These Eggnog Scones are moist, delicate, and with addition of Belgium milk chocolate chips they seem to pack a nice little flavor punch.  Not too rich, Not too sweet.  Have one for breakfast, or maybe even a fire-side snack on a cold a dreary night….

Eggnog Scones

(Adapted from a King Flour Recipe)

·         2 ¾ cups all purpose flour

·         ¼ cup sugar

·         ¾ teaspoon salt  (I used Sea to Sky Seasonings Vanilla Sea Salt *love*)

·         1 tablespoon baking powder

·         1 teaspoon nutmeg

·         1 stick of unsalted butter (cold)

·         1 cup Belgium Milk Chocolate Chips

·         1 large egg

·         ¾ cup cold eggnog

·         1 teaspoon vanilla extract

·         ½ teaspoon rum extract

·         2 tablespoons eggnog (set aside for brushing on just before baking)

*optional – decorating sugar & icing sugar/eggnog glaze for top decoration

-In bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, salt, baking powder and nutmeg.

-Cut *COLD* butter stick into thin slices

-Put butter pieces into the flour mixture, and mix on low until incorporated, and lumps are no bigger than size of small peas

-Fold in chocolate chips

-In separate small bowl, whisk together egg, eggnog, and flavoring

-Gently fold it into the flour mixture until it has just come together.  It will be lumpy, which is ok.  (Key is to NOT over mix)

-Split dough in half, and form into 2 round disks. 

-Score or Cut disks into wedges (like a pizza)

-Wrap with plastic wrap, and chill in freezer for an hour.  (or keep in freezer to bake at another time)

-Preheat oven to 425F

-Place Scone wedges on a baking sheet, and brush each one with eggnog.  Sprinkle with decorating sugar if desired.

-Bake for about 20mins, or until tops/bottoms are golden and they are baked through

-Remove from oven and let cool on a cooling rack.

-If using, drizzle icing sugar/eggnog glaze over top of scones, add a pinch of nutmeg on top

Best when warmed a little… but really, they are good whenever!  

SO,  as we steam straight ahead into the upcoming “festive” month… let’s make sure to take some time to stop or at least slow down and take a moment.  Try to focus on what makes you happy.  Make sure your day involves doing something for yourself…. Even if it’s just for a few short minutes before your crawl into your warm bed and escape to sleep… light some candles.. turn the fire on…(bite into a warmed up eggnog scone)  and just breathe. 

Caramel Apple Cheesecake (Gluten Free!!)

I love fall! – Especially the fall that happens BEFORE the rainy season sets in.  Those couple precious weeks when the leaves vibrantly change colours, the lake settles and turquoise blues and emerald green hues glisten.  Crisp. Fresh. Spicey.  What’s not to love?!? Caramel Apples to me screams fall.  The ooey-gooey caramel, the crisp apples, even better when seasoned with a hint of cinnamon and brown sugar. Mmmmmmmmm.

We were headed over to a friend’s place for dinner…first time. I ask my typical, what can I bring (asides from WINE) … any allergies… the basics… and was given the no-gluten for most of the household… for me, that’s a YIPPEE!  I love changing and adapting recipes.  Now I could of gone with the basic Pavlova (as if you’ve followed me for a bit, you know I’m addicted.) however, that’s too easy – besides what if not EVERYONE’s as addicted as me?! *GASP*  SO – I went for something a little more “fall-ish”.  Then adapted the crust to suit the household – sans-gluten!  YUM YUM.  It’s decadent.  It’s layered with all things yum. From the comments of some of my new favorite kids….I’m thinking it’s friggin’ awesome!

Maybe because it’s been a year since we’ve seen it, maybe it was the timing… however that past few weeks driving to the lake, then around the lake and home have really showcased the autumn colours.  They leaves seemed just that much brighter… the air, that much crisper.

At the same time… the wind is becoming to have a little bite to it… the evenings a little cooler… all signs Jack Frost is starting to stir…  until then… get outside.. enjoy a hot apple cider.. or 2.  Campfires seem all that much warmer on a cool Fall night…  annnnd maybe a slice or 2 of this Caramel Apple Cheesecake will get ya through the evening chill…. Just sayin’….

Caramel Apple Cheesecake

Crust Layer:

·         2 cups pecan pieces

·         1 package of Gluten-Free Pecan Shortbread cookies

·         5 tablespoons unsalted butter, melted

·         1 tsp cinnamon

Caramel Layer:

·         2 cups of caramels

·         1 can sweetened condensed milk

·         ½  cup chopped pecan pieces

Apple Filling:

·         4 tablespoons unsalted butter

·         ½ cup brown sugar

·         ¼ teaspoon salt

·         1 teaspoon cinnamon

·         5 Granny Smith Apples, peeled, cored and sliced or chopped thinly

Cheesecake layer:

·         8oz package of cream cheese

·         ¼ cup sugar

·         1 tsp vanilla extract

·         1 large egg

·         1 tablespoon lemon juice

Top Layer:

·         1 cup whipping cream

·         4 tablespoon icing sugar

·         ¼ cup caramel (you should have left over from the caramel layer, heat up slowly if required to soften)

To make the crust:

-         preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.

-          In a Food Processor, place pecan pieces and pulse on low until finely processed.

-         Add shortbread cookies (I used Gluten free shortbread cookies)

-  Pulse until finely processed, and when pinched between 2 fingers, starts to stick together.

-  Place mixture in medium mixing bowl, add melted butter, cinnamon

-  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan



-         Bake for 6-8 minutes,  or until golden in color.  Let cool for about 10 minutes.  

To make Caramel Layer:

-         Place caramels into a medium sized sauce pan, add sweetened condensed milk.



-         Over medium-high heat, and stirring frequently, melt caramels and milk together until mixture is completely smooth.  

-         Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling:

-          Melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon, apple slices and toss well to coat.  

-         Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour on top of  the prepared crust & caramel .  Set aside.

-     Reduce the heat of the oven to 350° F.

To make the cheesecake layer:

-         Combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.  

-         Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. 

-         Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  

-         Bake until a knife inserted in the center comes out clean. (about 30 minutes)  Remove from the oven, transfer to a wire rack and let cool to room temperature.

-         Refrigerate for at least 4 hours.

Top Layer and to serve:

-          Carefully remove the sides of the spring-form pan and place on serving plate

-         In your mixer, using the whisk attachment, beat the heavy cream and icing sugar on medium-high speed until stiff peaks form. 

-         Spread gently over the top of the chilled cheesecake layer.  

-         Top with dollops of remaining caramel sauce (again heating slightly if needed to soften up a bit) and swirl with a knife to create a marbled effect.

-         Slice and serve!

*Cheers*!!