Cinnamon Scones

I have a few friends who love to make homemade cinnamon rolls for breakfast on Christmas morning.  Like my friends, you might also love the idea of cinnamon rolls for breakfast, but like me, you might not love the idea of getting up super early to make them.  You might also be planning to eat Christmas cookies all day and would rather not ingest millions of calories for breakfast.  Either way, I have your solution, and that solution comes in the form of homemade, reduced fat (but still delicious!), cinnamon scones.

Ok, so now you might be asking yourself, “How is getting up to make one homemade bread-like product a good substitution for getting up to make the other?”  Well, the answer is that these scones are super simple and come together really fast.  The dough can also be made the day before (all the way through to putting it on the pan!), so all you have to do on Christmas morning is pre-heat the oven and pop them in there!

So, assuming I’ve won you over, let’s get started!

To make 8 cinnamon scones, you’ll need the following – and please note that I put full fat/sugar options in parentheses next to their reduced fat/sugar counterparts in case you prefer to throw guilt out the window on special occasions 😉


 Dry ingredients:

2 cups all purpose flour

3/4 tsp salt

1 tbs baking powder

1/3 cup Splenda Sugar Blend (or similar 1/2 the sugar baking blend) (or 2/3 cup sugar)

3/4 cup cinnamon chips (or about 1/2 of an 11oz package)


 Wet ingredients:

5 1/2 tbs Brummel and Brown (or cold butter cut into 1/2” chunks)

1/2 cup non-fat milk (or whatever milk you have on hand)

1 egg

1 tsp pure vanilla extract


1 tsp sugar

1/2 tsp cinnamon


Pam (canola oil non-stick spray) and/or butter spray

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Stuffing for Thanksgiving

This recipe is very similar to the one my mom made every Thanksgiving when we were growing up. Then I carried the tradition on when I started making my own Thanksgiving dinners.


Over the years, I added a few more herbs and seasonings, but the basic recipe stayed the same until one year my brother and his wife hosted Thanksgiving.  It was their first time hosting, and they took on the task of preparing most of the main dishes including the turkey and, of course, the stuffing.  My brother found a recipe online which included Challah bread, and he expertly prepared it – in other words, it was crazy delicious!  My mom and I had always used wheat bread in our stuffing which came out good, but the stuffing made with Challah was amazing.


So, needless to say, I had to alter our recipe!  I kept the same base ingredients as before – the same veggies, herbs and seasonings tossed with cubes of bread and a cornbread stuffing mix, however the substitution of Challah for whole wheat really brought the stuffing over the top.


To make the stuffing, you’ll need the following:


12oz of Challah bread, sliced into 1/2 inch slices (if you can’t find Challah bread, you can substitute Buttermilk bread or Hawaiian bread which both taste similar to Challah)

1/2 of a 12oz box (i.e. 6oz) of seasoned cornbread stuffing

1/2 of a celery bunch, diced small

1 small to medium yellow onion, diced small

1/2 of a bunch (i.e. about 1 cup) fresh curly parsley, minced finely (if you can’t find curly parsley, flat leaf is fine)

1 bay leaf

1/4 tsp dried thyme

1/8 tsp dried ground sage

1/2 tsp kosher salt (or 1/4 tsp regular salt)

1/8 tsp black pepper

Dash of garlic powder

3/4 cup chicken broth


Toast the slices of Challah bread (in the toaster or under the broiler for about 5 minutes) till lightly toasted.  Allow the bread to cool on a wire rack for a few minutes, and then dice it into 1/2 inch cubes.   Set aside.  Meanwhile, spray the bottom of a large dutch oven or heavy bottomed soup pot with non-stick spray.


In case you don’t know what a dutch oven is, here’s a pic of mine:


I highly recommend investing in one if you don’t already have one – they are wonderful for soups, stews, and of course stuffing!  But, if you don’t have one yet and don’t feel like running out for one before Thanksgiving, a large heavy bottomed soup pot will work, too 🙂


Anyway, let’s get on with the recipe!


Add the celery, onion, parsley, and bay leaf to your dutch oven or pot, and sauté over medium heat for about 3 or 4 minutes.  Mix in the thyme, sage, salt, pepper, and garlic powder, and continue sautéing till the onion is translucent and the celery is softened.  Remove the bay leaf, and reduce the heat to medium low.  Add the diced bread and the seasoned cornbread stuffing and gently toss to combine.  Add the chicken stock and gently mix to combine.   Turn the heat back up to medium and heat till completely heated through (stir very frequently to prevent the stuffing from sticking to the bottom of the pot).

Note: If you plan to stuff a turkey or one or more chickens with some of the stuffing, add only enough chicken broth so that the stuffing is just barely moistened.  (While roasting, the stuffing will absorb juices from the bird and will become too soggy if you add all of the broth called for in the recipe.) Then, be sure to transfer the stuffing you plan to add to the bird to a separate bowl to avoid contaminating the whole batch as you dip your spoon back and forth between the stuffing and the bird.

Also, be sure to reserve the bay leaves and place them in the cavity of the turkey or chicken before adding the stuffing.  Then, once your bird is stuffed, add a little more chicken broth to the original batch of stuffing so that it’s nicely moistened (mix in a little at a time to avoid gloppy stuffing!)


If there is any stuffing left in the bowl you used to stuff the bird, add a little more broth to it, as well, and then bake it at 375˚ till hot and golden brown on top.


Makes 10-12 servings.



Pumpkin Chocolate Bread

On October 1st, the outside temp on my car read 103 degrees!  I longed to break out the fall decor and crank up our oven again, but sadly, fall seemed nowhere in sight…

However, this week, the summer has finally (hopefully!) gasped it’s last breath, and the temps are much more reasonable again.  My hubby and I are especially excited since that means it’s pumpkin bread time!  We LOVE pumpkin bread, and I usually make it many many times each fall.  This recipe is also particularly special to me because it’s the first quick bread recipe I ever developed.

I’ve always loved pumpkin pie, and while I was in college, I wanted to try to make pumpkin bread so I could enjoy those flavors in a healthier form.  I also wanted to maximize how much sleep I could get by being able to eat breakfast while walking to class, and cereal with milk was obviously not going to cut it.  I looked through my mom’s cookbooks, but couldn’t find a pumpkin bread recipe, and this was back before you could find recipes online, so I decided to develop my own.  I lived in the dorms, but often went home on the weekends, so I was able to bake a loaf of pumpkin bread and bring it back to school with me.  It was a wonderful thing to wrap up my thick slice of bread and savor it as I walked to class each morning.

Over the years, I’ve tweaked the recipe a bit (and also started adding chocolate chips at the suggestion of my chocolate loving hubby – don’t balk at the idea – it’s FANTASTIC!!), but it’s still very similar to the bread that often acted as my most important meal of the day back in college.

To make our pumpkin chocolate bread, you’ll need the following:

1  14.5 oz can pumpkin puree (NOT pumpkin pie filling)

2 eggs

2 Tbs skim milk (or whatever milk you have on hand)

1 tsp pure vanilla extract

2 cups all-purpose flour

1 cup sugar (or 1/2 cup Splenda Sugar Blend if you’re watching your calories)

2 tsp baking soda

3/4 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

Heaping 1/4 tsp ground cloves

1/2 of an 11.5 oz package of milk- or semi-sweet chocolate chips (optional, but VERY DELICIOUS)

Preheat oven to 350 degrees. Spray a 9×4 loaf pan with non-stick spray.

In a large bowl, mix the pumpkin, eggs, milk, and vanilla till combined.  In a separate bowl, add all of the remaining ingredients, except the chocolate chips and mix till combined.  Add the dry ingredients to the wet and mix till about 3/4 combined.

Add the chocolate chips, if using, and mix till everything is just combined.  Do not over mix.

Transfer to the greased loaf pan and somewhat smooth out the top of the batter.

Bake for 55-60 min., or till a toothpick inserted in the center comes out clean.

Note: To make into muffins, spoon batter evenly into each cup of a muffin tin sprayed with non-stick spray or lined with paper liners.  Bake for about 25 to 30 minutes, or till a toothpick inserted in the center comes out clean.  Makes 12 muffins.





Do you have a favorite fall recipe that you can’t wait to make every year?
Do your friends and family beg you for it as soon as the temperatures start to dip down?
Let us know all about it and how it first became a tradition in your family!


Speaking of fall…boutique season is already upon us and we are so excited! Our first holiday boutique is one week away!!! Be sure to check back tomorrow when we will be sharing all the details about where to find Throne of Grace over the next few weeks. We always LOVE the opportunity to visit with our customers face to face!