#BrunchWeek: Vanilla Orange Scones

Welcome to the first day of the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca! To kick off the week I decided to try my hand at something that’s been on my culinary bucket list for quite some time – scones! For some reason I always had the impression that scones are difficult to make. No idea where I got that – not only was this an easy recipe, but it was quick, too! I was able to get my scones into the oven just as my little man was waking up from his short nap. (phew!)

Today’s recipe is adapted from my friend Tara’s blog, Tara’s Multicultural Table. Because we no longer live within 30 minute of each other (try 7.5 hours now) I have to make her pastries myself instead of being delivered delicious sweets.

Nielsen-MasseyHer recipe for Vanilla Orange Scones definitely called my name when Nielsen-Massey was announced as one of our #BrunchWeek sponsors. We were given a choice of extracts (almond, lemon, orange, chocolate, coffee, or peppermint; rose water or orange blossom water) in addition to their vanilla bean paste! My grandmother’s recipes utilize a lot of almond and lemon extracts, so I already had some in my pantry. I even had peppermint leftover from the holidays. I wasn’t sure how to use coffee or chocolate (although I’m greatly intrigued) but I knew I’d find plenty of uses for orange extract!

pacariTara made a beautiful vanilla bean glaze for her scones, but I saw an opportunity to use another product from a generous sponsor. Pacari sent a great selection of their chocolate products: dark chocolate covered golden berries, banana, and cacao nibs; cherry, passion fruit, and lemon verbena chocolate bars; and a sample of their raw 70% cacao. I used the latter to create a glaze that complimented these scones beautifully. I coated the tops of 5 of them, drizzled the chocolate over another 5, and the last two received a half-dip into the chocolate!

Vanilla Orange Scones

Ingredients for the scones:

  • 2 C flour
  • 1/3 C Dixie Crystals granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp cold butter, cubed
  • 1 egg yolk
  • 1 C milk
  • 1 tsp orange extract
  • 1 1/2 tsp vanilla bean paste

Ingredients for the glaze:

  • 1/2 C 70% cacao chips
  • 2 tbsp butter
  • 2 tsp light corn syrup
  • 1/2 tsp vanilla bean paste

Steps for the scones:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place flour, sugar, baking powder, and salt in a food processor fitted with a dough blade and pulse to combine. Add in the cubed butter and pulse until a crumb-like texture is achieved.  (Alternately you can do this by hand, with knives, or a dough cutter.)
  3. In a small bowl whisk together the egg yolk, milk, orange extract, and vanilla bean paste.
  4. Add the wet ingredients to the food processor and pulse until combined.
  5. Turn the dough out onto a floured surface and knead until smooth. Divide the dough in half and form each half into a disk 3/4″ thick. Cut the dough into 6 wedges, giving you a total of a dozen scones.
  6. Place scones on prepared baking sheet. Bake for 15 minutes. Allow scones to cool on the baking sheet for 5 minutes before removing to a cooling rack. Allow scones to cool completely before glazing.

Steps for the glaze:

  1. Melt chocolate, butter, and corn syrup over a double boiler.
  2. Remove from heat and stir in the vanilla.
  3. Glaze cooled scones.

*The scone recipe is adapted from Tara at http://www.tarasmulticulturaltable.com/vanilla-orange-scones/ and the glaze is adapted from Ginger at http://allrecipes.com/recipe/satiny-chocolate-glaze/*

Vanilla Orange Scones for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek 2015 Logo
BrunchWeek Beverages:
Blueberry Sangria from Love and Confections
Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
Maple Cinnamon Scones from Pink Cake Plate

BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
Lemon Bars from Chelsea’s Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Citrus Roast Chicken

I hope it feels like spring where you are. Here? Not so much.

Last week my in-laws were here to spend my sister-in-law’s spring break. Ohio isn’t quite the spring break destination that Florida used to be. On Sunday we drove down to Louisville to meet up with the entire family (my brother-in-law and his girlfriend, who live in Nashville, drove up). The weather was a little chilly, but the sun was shining. My mother-in-law and I enjoyed a long walk in a park with my son while the rest of the gang did the Mega Zips zip line tour in the Mega Cavern. They all had a blast.

But then it was back to Ohio, where the snow decided to come back down, the sun stayed behind clouds, and the weather never reached 40. Add coughs and colds all around and it was a fairly gloomy week. But, we were all together and there was a lot of good bonding time with my little man. Stuart and I don’t get to watch very many movies so we enjoyed our lazy couch time catching up on the latest favorites. (FYSA: The Imitation Game was worth all the hype.)


If there’s one food that can make me forget about the dreary grey outside, it’s citrus. Slicing citrus into rings looks like sunshine in a bowl! And because my parents have lime trees in the backyard, any citrus really makes me think of Florida.

Break away from that candied ham and brighten up your Easter table this Sunday with this citrus roast chicken! Or if you can’t tear yourself from that ham might I suggest it for Mother’s Day?

Citrus Roast Chicken


  • 6 bone-in, skin-on chicken thighs
  • 1 cara cara orange
  • 1 lemon
  • 1 tangerine
  • 1 grapefruit
  • 1/4 C olive oil
  • 2 tbsp pomegranate molasses
  •  1 tsp ground allspice
  • thyme, for garnish


  1. Preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Thinly slice all of the citrus 1/8″ thick using a mandolin. Remove seeds. (I only used a couple slices of grapefruit, and half of the remaining fruits.)
  3. Place some citrus slices on the prepared baking sheet. Top with chicken, do not crowd the pan – use two baking sheets if necessary.
  4. In a small bowl, whisk together olive oil, pomegranate molasses, allspice, and S+P. Brush sauce onto the chicken.
  5. Bake 30-35 minutes, until chicken reaches an internal temperature of 160 degrees F. Baste with additional sauce halfway through cook time.

*This recipe is adapted from Sue at http://theviewfromgreatisland.com/2015/01/roasted-chicken-with-allspice-and-citrus.html*

citrus roast chicken | sew you think you can cook

#10DaysofTailgate: War Eagle Sangria

Tailgate Logo

Today marks the beginning of #10DaysofTailgate! If you follow me on Instagram or Twitter you might have noticed some sneak peaks of things coming your way. I was really honored when Camilla of Culinary Adventures with Camilla invited me to be a part of this great adventure.

To kick off #10DaysofTailgate, I wanted to pick a recipe that would highlight my favorite team – the Auburn Tigers. My husband and I both graduated from Auburn University – and our combined three siblings also graduated from or are currently attending Auburn.

I decided to make a sangria using blueberries and oranges – complete with AU ice cubes! I followed the recipe for my Red, White, and Blue Sangria that I dish out on the Fourth of July. I used a little bit of my blueberry syrup in place of simple syrup too.

War Eagle Sangria 2

An Original Recipe

War Eagle Sangria


  • 1 bottle white moscato wine
  • 2 tbsp blueberry syrup
  • 2 oranges sliced into rings
  • 3/4 C frozen blueberries
  • 1 bottle champagne


  1. In a pitcher combine wine and syrup. Add orange slices, leaving some for garnish, and blueberries. Keep refrigerated until ready to serve.
  2. Before serving add the bottle of champagne. Garnish with orange slices.

War Eagle Sangria 1

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
Iowa Sunrise by From Gate to Plate
Deviled Egg Potato Salad by Cooking In Stilettos
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections

Grilled Pork and Pineapple

Before the summer disappears and the weather gets too cold for grilling you have to give this recipe a try! This dinner is ready in under 20 minutes and according to Better Homes and Gardens is under 320 Calories with only 7 grams of fat. So before you’re switching your menu to comfort foods, enjoy this summer meal.

Grilled Pork and Pineapple


  • 4 pork chops
  • 1 pineapple, peeled, cored, and sliced into rings
  • 1/2 C yogurt
  • 3 tbsp orange marmalade
  • 1/4 C cashews


  1. Season pork with S+P. Grill pork over medium heat for four minutes on each side, or until cooked through.
  2. Grill pineapple.
  3. In a small bowl, whisk together yogurt and marmalade.

*This recipe is adapted from http://www.bhg.com/recipe/pork/grilled-pork-and-pineapple/*

Grilled Pork and Pineapple

SRC: Moroccan Carrots


Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Sally’s blog Bewitching Kitchen. Sally is a biochemist in Kansas, but was born in Brazil and spent years in France and California. As a result she features multiple cultures on her blog! Sally admits to being an “exercise-fanatic” – I think she’d get along very well with my husband! She also enjoys golf – I played golf in high school and Stuart has gotten into the sport. He plays almost once a week with friends – I’m nervous he might actually beat me the next time I finally get out onto a course. (It’s only happened once or twice in the 7 years we’ve been together.)

Sally has been blogging since 2009 so it’s not hard to understand that I struggled with finding something to recreate. I saved close to 20 recipes on my secret Pinterest board! As much as I wanted to make her Raspberry Brown Sugar Chocolate Chip Ice Cream, I decided to save it when I was released from bed rest. She had a couple hummus recipes that sounded interesting (cilantro jalapeno and roasted beet), two different pesto recipes that piqued my interest (asparagus and kale), multiple entrees and even a grilled salad! I ultimately went with a side dish.

I like it when fellow SRC members pick a side dish from someone’s blog as most of our posts are main dishes and not surprisingly desserts. I’ve admitted before that I don’t think about my side dish very often – I spend so much effort on planning and cooking the meal that I forget about our vegetable and/or starch. These carrots are a refreshing side dish perfect for spring and summer. I served them alongside my vineyard chicken.

Disclaimer: Stuart made this SRC recipe for me!

Moroccan Carrots


  • 1 lb carrots
  • 1/2 C olive oil
  • zest of 1 orange
  • 1/4 C orange juice
  • juice of 1 lemon
  • 1/8 tsp cayenne pepper
  • 1/2 tsp cumin
  • 2 tbsp sugar


  1. Slice peeled carrots and cook in boiling water for 5 minutes, or until fork tender.
  2. Whisk together olive oil, zest, 1/4 C orange juice, lemon juice, a pinch of sugar, S+P.
  3. Toss carrots in dressing, cayenne, cumin, sugar, and salt. Garnish with fresh parsley.

*This recipe is adapted from Sally at http://bewitchingkitchen.com/2010/02/18/moroccan-cooked-carrot-salad/*

Moroccan Carrots

Our Anniversary Souffle Date

Today is our 4th anniversary!

We didn’t have any big plans for this year – Stuart is going off on a 30 hour adventure race tomorrow and a trip anywhere was going to be out of the question anyway being one month from my due date. We thought about taking the day off from work and going to the beach, but that idea became vetoed when I was placed on bed rest a month ago. (Turns out today’s weather forecast would’ve kept us inside regardless!) And I’m not making anything fancy from the couch.

So for this honorary blog post, I’m going to share with you a kitchen adventure we took for our 2nd anniversary. Making souffles!


I picked out a savory side dish to go with our salmon and he picked out dessert. And funnily enough, we ended up making each others dish. We didn’t plan it that way, but that’s just how the kitchen tango worked itself out.

My potato souffles were made in ramekins instead of the potato skins. If I remember correctly we struggled at removing the potato from the skin.

Potato SoufflesDSCN3012

For dessert Stuart picked Orange Souffles that were made in the orange rinds! We didn’t puncture the rind on this recipe, and even had extra filling to do two ramekins in addition to the 6 oranges. We had a couple of blow outs but managed to save 3 beautifully souffleed desserts.

Orange SoufflesOrange Souffles


Happy Halloween

I love decorating for the holidays, and Halloween is no exception. Pinterest has fueled my decorating passion and this year I spent a lot of time with my hand in the scissors.

Last year was my first Pinterest Halloween and I did a Mummy front door. It was a great hit so I did it again! The original creators of the Mummy Door used white streamers. Living in a very humid climate I opted to use white ribbon. Yes, it’s more expensive, but it’s reusable year-to-year! I used a solid white and had a little bit of see-thru white ribbon to put over the bottom layer in diagonals. I secured the ribbon with double sided tape on the threshold sides of the door. I gave the mummy a sunken-eye look by excluding whites – he’s all pupil! I also decided to leave ribbon hanging at the door knob to give it that unraveling texture.

Mummy Door

I put spider webs with spider rings in the windows next to the front door – making the Mummy creepier rather than cute!

I’ve always used orange Christmas lights in my windows but this year I added even more decoration to the window panes. Silhouettes! I purchased a Martha Stewart window cling for the upstairs window (it claims to be reusable) and cut my own figures for the porch window. I printed templates from the internet, cut them, traced them onto black poster board, and cut that. Double stick tape secured them to the glass.

Halloween Windows

Halloween Windows

For the spider web I followed this tutorial.

I also brought the Halloween decor outside with 4 black foam bats hanging from the porch eaves. I printed out a template, cut it, traced it onto the black foam, and cut that. I then used a hole punch at the top of each bat’s head. Fishing line gives the bats their flying through the air illusion.