I know, I know, it’s been a LONG time since I’ve posted anything..a little over a year! But in my defense I’ve been busy getting married and making this tiramisu and such!
I made this for the first time last Christmas Eve for my Husband’s Italian family and it was decided that this would be “my thing” to make every Christmas. Luckily the recipe is actually quite easy, just make sure to give it plenty of time to set in the refrigerator, because it really makes a world of difference!
I have to say, I was never a big tiramisu fan before, but I’m a true believer now (and it’s even better with coffee the next day)!
Ingredients: 6 egg yolks 3/4 cup white sugar 2/3 cup milk 1 1/4 cups heavy cream 1/2 teaspoon vanilla extract 1 pound mascarpone cheese 1/2 cup strong brewed coffee, room temperature 4 tablespoons rum 2 (3 ounce) packages ladyfinger cookies 1 tablespoon unsweetened cocoa powder
1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In the bowl of a stand mixer, beat cream with vanilla until stiff peaks form.
3. Whisk mascarpone into yolk mixture until smooth.
4. Combine coffee and rum in a shallow bowl. Dunk each side of half of the ladyfingers in the mixture, then place in the bottom of a 7×11 inch dish.
5. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate at least 4 to 6 hours, preferably overnight.
I’ve been on a serious scone kick lately, but these have been, hands down, some of the best scones I’ve had in a LONG time. They’re not overly sweet, but have the perfect amount of sugar to counter the tartness of the cranberries. Add the apple cider drizzle and they’re perfection. Plus the texture is about as perfect as a scone can be.
The recipe is based off of a King Arthur Apple Scone recipe. They instruct you to put the scones in the freezer for about 30 minutes before baking, which is something I’m definitely going to start doing with all scones recipes! I also recommend halving the cranberries since biting into a whole cranberry could be a bit too much.
These have been perfect for the drive to work everyday…I’m rather disappointed they’re gone!
Apple Cranberry Scones with an Apple Cider Drizzle
Author: Life, Love, and Cupcakes
2 3/4 cups flour
1/3 cup sugar
3/4 ts salt
1 tb baking powder
1 ts apple pie spice
1/2 cup cold butter
3/4 cup chopped fresh apple
2 large eggs
1 ts vanilla extract
1/2 cup sweetened applesauce
1/2 cup halved cranberries
1/2 cup powdered sugar (for glaze)
2 ts apple cider
dash of cinnamon
In a large bowl, whisk together the flour, sugar, salt, baking powder, and apple pie spice.
Cut in the butter until the mixture is crumbly, with some larger chunks of butter still left, then stir in the chopped apple.
In a separate bowl, whisk together the eggs, vanilla, and applesauce.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Incorporate the cranberries with a few swift strokes, be sure not to overmix the batter.
Line a baking sheet with parchment and sprinkle with a bit of flour.
Divide dough in two on the parchment. Gently pat and round each half into a 5″ circle that is about 3/4″ thick.
Run a knife under cold water, then slice each circle into 6 wedges. Carefully pull each wedge away from the center, leaving about 1/2″ between them.
Freeze the pan of scones for about 30 minutes while the oven preheats to 425.
Bake for 18 to 22 minutes, until golden brown.
For drizzle: Mix together apple cider, powder sugar, and cinnamon until smooth. Drizzle liberally over scones.
Serve warm. Store at room temperature for a few days, or freeze and reheat in the oven/toaster oven before eating.