Cranberry-Orange Scones

I made these scones for my family's open sukkah today. Sukkot is the Jewish holiday that celebrates the fall harvest, and our temple selects families to welcome new and old members of the community into their sukkah. We have done this for the past couple of years, but I was in charge of the baking this time.
The recipe is from Simply Scones by Leslie Weiner and Barbara Albright and were the first scones I have ever made. They turned out really well, usually scones are too dry but these were the perfect balance of crumble and slight moistness. They're aesthetically pleasing too with their bright red flecks of cranberry and pale yellow crumb.

Pumpkin-Apple Butter Waffles

I opened up a big can of pumpkin on Thursday to make Pumpkin Mini Loaves. Then I realized that I had to use the whole thing up, or risk forgetting about it in the freezer. So I made Pumpkin Rocks and this morning, Pumpkin-Apple Butter Waffles. I used smitten kitchen's Pumpkin Waffle recipe except after putting all the ingredients together, I realized I only had a 1/2 cup of pumpkin left. Instead of running out at 9:00 to go to the supermarket, I substituted a 1/2 cup of apple butter.
They turned out really good, just the right combination of fluffy and dense, with the spice of pumpkin pie. The apple butter didn't add too much flavor, it was mostly pumpkin; I figured it was the right consistency and wouldn't mess up the batter. My whole family ate them with plain greek yogurt and baklava filling (golden raisins, almonds, walnuts, honey, and spices) on top. The house is saturated in the smell of these delicous waffles- something I don't mind one bit.

Maple Walnut Mini Loaves

Two days ago, I went to Home Goods and got this. Mini anything is so cute, and I wanted to make something immediately, except I couldn't think of the perfect recipe to christen my new pan. It was between the basics: pumpkin bread, banana nut bread, blueberry loaf, blah blah blah. Then I spotted Maple Walnut Muffins in Mostly Muffins by Barbara Albright and Leslie Weiner. It was the perfect recipe for the fall chill we're starting to get in Massachusetts.
They baked for the full 20 minutes that the recipe called for; I thought they would take a little bit longer, but good thing I checked! I haven't tried them yet, but I'm sure that's what I'll be having for breakfast tomorrow morning. I'll let you know how they turn out although, I have to say, they smell maple syrup-y deliciousness.

Maple Walnut Mini Loaves
original from Mostly Muffins
adapted by Zoe

1 cup all-purpose flour (the original calls for 2 cups AP and no whole wheat)
1 cup whole wheat flour
2 T dark-brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup toasted chopped walnuts
1/2 cup buttermilk
1/2 cup pure maple syrup
1/3 cup sweet butter or margarine, melted and cooled
1 egg, lightly beaten
1/2 tsp vanilla
optional- 1/2 tsp maple extract (I didn't use this)

Preheat oven to 400 degrees F. Grease 4 mini-loaf pans.

In a large bowl, stir together flours, brown sugar, baking powder, baking soda, and salt; stir nuts into dry ingredients to coat. In another bowl, stir together buttermilk, syrup, butter, egg, vanilla, and maple extract if you're using it, until blended. Make a well in the center of the dry ingredients; add buttermilk mixture and stir just to combine.

Spoon batter evenly into the 4 pans, and spread the batter so it reaches all the corners of the pan. Bake for 15-20 minutes, until a toothpick inserted in the middle comes out clean.


Remove pan from the oven and place on a cooling rack. Cool 3 or 4 minutes before removing the loaves from the pans. Wait until the loaves are completely cool before storing in an airtight container.

These freeze very well, and are best eaten, warm, the day they are made.


Update: Just had a slice of this- it's so good. Moist, with a nutty whole wheat flavor and the distinctive sweetness of maple syrup. Although there is definite maple flavor, next time I will add the maple extract to give it that extra je ne sais quoi.