This recipe is adapted from Simply Scones by Leslie Weiner and Barbara Albright. I first tried their version almost ten years ago and was blown away by the apricot and white chocolate combination. After applying a few “savvy” changes, I’m still completely enamored with this duo, taking it to a new level in these [click headline for more — or photo in Facebook]
What a great time to sit back, relax and rehash the “best of” harvest recipes. Here are five of our favorite fall recipes, each featuring ingredients you might still have on hand from your Thanksgiving feast.
Enjoy the rest of your holiday weekend!
Cranberry Butternut Scones (above)
Chocolate Chip Pumpkin Muffins (below)
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The first iteration of this dough was used for bagels, and it has since been formed into miniature cinnamon “snails” and raisin-stuffed loaves. My favorite variation—and that of our children—is this one. Loaded with apples, cinnamon and whole grains, these breakfast rolls are often requested at other times throughout the day.
Since [click headline for more — or photo in Facebook]
Chock full of nutrients, these rich-but-not-too-sweet treats are excellent at breakfast, lunch or snack time. Best of all, they’re so flavorful that kids (and adults) won’t even realize they’re getting a good dose of fruits, veggies and whole grains with every one. In fact, one muffin has about 5 grams of protein, 15% DV [click headline for more — or photo in Facebook]
I never thought I would do this. Seriously. My mom tried to get my brother and I to try some sort of zucchini drink passed off as “Tiger’s Milk” when we were kids. It was not a successful trial, and I never forgot it (obviously).
So now, decades later, I find myself subjecting my [click headline for more — or photo in Facebook]