Truthfully, we generally just buy scones or buy scone mixes. There’s a local company in Seattle that has the best scones. They can be found at the state fair or you can buy their mixes in local grocery stores. They are so good that I never needed to make my own, but I decided to try my hand at them.

This post may contain affiliate links. If you purchase through these links, I may receive a commission at no extra cost to you.

These scones are simple to put together and once you get scone making down, the possibilities can be endless.  There are so many flavor combinations that you can come up with for scones, but my first thought was cranberry orange. 

I have been on a cranberry orange kick and the flavors remind me of the holiday season.  I’ve made cookies, a bundt cake and a pie, so why not add scones to that list! These would be perfect for a holiday or weekend brunch.

These simple cranberry orange scones are adapted from a recipe I found on Allrecipes. I made some adjustments based our preferences and comparing it to other scones recipes I found. I definitely learned some things and after a few rounds of testing I was finally happy with the results!

How to ensure success with scones

First of all, you want to make sure that your ingredients are cold.  The butter should be cubed and chilled. The buttermilk, orange juice, and egg should also be cold. 

Having cold ingredients means that there should be less chilling time needed for the scones before baking. Why do you need to chill scone dough? Chilling the dough is important because you don’t want your scones to spread too much while baking. 

There’s no guarantee that they won’t spread, but this should help ensure they don’t spread as much. You also want to make sure that you don’t over mix the dough. You want the scones to be soft and tender.

I really like the addition of the orange juice to these scones, I think they amp up the orange flavor. I highly recommend using the orange juice, but you can also just use additional buttermilk instead.

What’s your favorite type of scone?

More brunch recipes

Mushroom Crust Quiche with Ham

Homemade Turkey Sage Breakfast Sausage

The BEST Banana Oatmeal Pancakes

Simple Banana Oatmeal Waffles

Pumpkin Waffles

Cheater “Cinnamon Rolls“

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

Print

Simple Cranberry Orange Scones

These Simple Cranberry Orange Scones are bright and tart. Fresh orange juice plus dried and fresh cranberries really make these scones stand out. They would be the perfect addition to any brunch.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword citrus, Cranberry, holiday baking, one bowl recipe, Orange, simple

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Chilling time 15 minutes minutes

Total Time 1 hour hour

Servings 8 scones

Author Amy’s Delicious Mess

Ingredients

• 2 cups all purpose flour, plus additional for dusting
• 3 tbsp granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 tsp orange zest, from a small orange
• 1/2 cup unsalted butter, cubed and cold
• 1/4 cup orange juice, 1 small orange
• 1/4 cup cold buttermilk, or milk of your choice (see notes)
• 1 large egg
• 1/2 cup dried cranberries, roughly chopped
• 1/2 cup fresh cranberries, roughly chopped
• 1 tbsp milk, to brush on the scones

Instructions

• In a large bowl, mix together the flour, sugar, baking powder, salt, and orange zest.
• Add the cubed butter and using a pastry cutter or fork, cut the butter into the flour mixture until you have pea sized crumbs.
• Add the buttermilk, orange juice, and egg to the flour mixture and mix just until the dough starts to come together.
• Add in the dried and fresh cranberries, mix until evenly distributed and there are no large streaks of flour. Do not over mix as the scones can become tough.
• On a lightly floured surface, turn out your dough and lightly flour the top of the dough as well. Shape into a circle with your hand and then roll with a rolling pin to about 1-inch in thickness.
• With a sharp knife cut into 8-10 wedges, depending on how big you'd like your scones to be. Place on a parchment lined baking sheet, making sure to space 2 to 3-inches apart.
• Chill the scones for at least 15 minutes prior to baking, you want them to be as cold as possible so they don't spread too much.
• Preheat oven to 400°F and brush the chilled scones with milk right before baking. Bake for 22-25 minutes, or until golden brown on top.
• The scones are best served fresh, but you can store any leftover scones in an airtight container on the counter for 2 to 3 days.

Notes

1. To make your own buttermilk, add 3/4 tsp of lemon juice or white vinegar to a measuring cup and fill up to the 1/4 cup line with milk.  I used 1% milk and it worked just fine, I have not tried this with a milk alternative but I would imagine that it would work as well.
2. We prefer to reheat any leftover scones in the air fryer to get them crispy again but you can also enjoy them as is.
3. You can freeze any leftover scones as well, simple wrap in plastic wrap and place in a freezer bag.  The scones can last up to 3 months in the freezer.  

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only. 

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Simple Cranberry Orange Scones appeared first on Amy's Delicious Mess.

When I first made it for Tim, I wasn’t sure he would like it. I was pleasantly surprised that he really liked it. This is really the only kind of chicken salad that I make, and once you try it you may never make another kind again!

This post may contain affiliate links. If you purchase through these links, I may receive a commission at no extra cost to you.

The crunch from the celery and cashews add some nice texture, and the dried cranberries add a hit of sweetness. Not a fan of curry? You could always leave it out and just season with salt and pepper but I highly recommend at least trying it out once.

What kind of meat can you use?

Often times we will pick up a rotisserie chicken and any leftover chicken will be made into this salad. It takes no time at all to whip this chicken salad together when you already have the cooked meat.

You could also use any leftover roasted chicken, in the past I’ve used roasted chicken breast. If you aren’t a fan of white meat, you could also use dark meat. That’s the great thing about this recipe, you can really adjust it to your preferences and use what you like.

If I’m in a time crunch and don’t want to have to roast chicken, I will boil it. This is not my preferred method but sometimes you just want some chicken salad!

Dark or white roasted turkey also work well in this salad. I would not recommend using meat that has been brined as sometimes it can make this too salty. However if that is the route you choose to go, I would suggest seasoning after mixing up the salad to ensure it’s not over seasoned.

Generally when I make this with leftover rotisserie chicken, I will season it less than when I am using boiled chicken. You can always add more salt but you can’t take it away.

Serving suggestions

Depending on what you are feeling like, this Curry Chicken Salad is great as a sandwich or wrap. I like to toast my English Muffin Bread and add some chicken salad and some lettuce or spinach. Japanese Milk bread would also work great for a sandwich.

If you are the type that prefers a more snacky type lunch, you can serve this with some crackers and veggies. I prefer to use plain crackers that don’t have much flavor so the chicken salad can shine.

Want something a little lighter? Serve this as a lettuce wrap or on top of a bed of lettuce.

Sometimes I will sprinkle extra chopped cashews on top of the chicken salad if it has been in the fridge for a day or two. The cashews in the salad will get soggy if it sits too long and I like the extra crunch.

What’s in your go to chicken salad?

Looking for a different savory option? Try one of these

Crispy Cheesy Pan Pizza

Turkey Veggie Meatloaf Patties

Cilantro Lime Chicken

Keto Korean BBQ Short Ribs

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

Print

Curry Chicken Salad

This Curry Chicken Salad is a great way to use up leftover chicken or turkey. Cashews and celery add a nice crunch while the dried cranberries add a touch of sweetness. Perfect for a sandwich or served with some crackers for a lighter lunch.

Course Dinner, Lunch, Salad

Cuisine American

Keyword chicken, Cranberry, Curry, easy, quick, simple

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Author Amy’s Delicious Mess

Ingredients

• 1/4 cup light mayonnaise
• 1 tsp curry powder
• 1/4 tsp kosher salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 1/2 cups (8oz) diced chicken, or turkey
• 1/4 cup finely diced celery
• 1/8 cup roasted cashews, or nut of your choice, chopped
• 1/8 cup dried cranberries, chopped

Instructions

• In a medium bowl, mix the mayonnaise, curry powder, salt, and pepper (or you can add the salt and pepper at the end to taste). See notes
• Add the chopped chicken, celery, cashews, and dried cranberries. Mix until everything is evenly coated with the mayonnaise mixture.
• Serve on as a sandwich or with some crackers and veggies.

Notes

1. Often times I will use leftover rotisserie chicken to make this chicken salad.  I will wait to season the chicken salad until after mixing everything together since rotisserie chicken is already seasoned.
2. We use light mayonnaise, but you can use what you have on hand.
3. Cashews work really well in this chicken salad, but you can use any nut of your choice.
4. Dried cranberries add a nice sweetness to the chicken salad.  If you prefer you could use a different type of dried fruit.
5. The curry flavor develops more the longer the salad sits, but be aware that the cashews will not be as crunchy the next day.  You can always add the cashews right before serving.
6. This salad is best consumed within 2-3 days.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Simple Curry Chicken Salad appeared first on Amy's Delicious Mess.

This post may contain affiliate links. If you purchase through these links, I may receive a commission at no extra cost to you.

It’s one of my favorite holiday pies to make. It may seem complicated to make, but it’s well worth the effort. Often I will make a few to bring to various Thanksgivings and it’s always a hit.

What are the different components of the recipe?

The original recipe for Cranberry Cheesecake Pie is from Bake or Break and I’ve adapted it to our tastes. The crust is more of a shortbread like crust than a traditional pie crust. What’s great about this crust is that you just pat it into the pan, so no rolling is required!

The cranberry sauce is tart and amazing, it’s great as a cranberry sauce recipe to serve for Thanksgiving! If you’ve never made your own cranberry sauce, then you should definitely give it a try.

It’s simple to make and I like knowing what’s going into my sauce. You can control the amount of sugar depending on your tastes. We like it a little more tart so I used a little less sugar.

I’m still loving all things cranberry orange, so of course I had to add orange zest and juice to the cranberry sauce. If you are a cranberry orange lover like me, don’t miss out on my Cranberry Orange Bundt Cake and Cranberry Orange White Chocolate Shortbread Cookies.

The cheesecake filling is light and slightly sweet, with a hint of orange. I really wanted to add more orange flavor so I threw some orange zest into the cheesecake mixture. If you prefer more of a classic cheesecake flavor, you could definitely leave it out.

Is there a dish or dessert that you always make during the holidays?

More dessert recipes to try

Easy Blueberry Galette

Mixed Berry Lemon Pie Bars

Gooey Browned Butter S’mores Bars

White Chocolate Macadamia Nut Blondies

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

Print

Cranberry Cheesecake Pie

This Cranberry Cheesecake Pie is perfect for the holidays. Lightly sweetened cheesecake is swirled with a tart homemade cranberry sauce in a shortbread like crust.

Course Dessert

Cuisine American

Keyword cheesecake, citrus, Cranberry, cream cheese, holiday baking, Orange

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Chilling time 2 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 10 slices

Author Amy’s Delicious Mess

Ingredients

Cranberry sauce

• 8 oz (2 cups) fresh cranberries
• 4 tbsp granulated sugar
• 1 tsp orange zest, from 1/2 a small orange
• 2 tbsp fresh orange juice, juice from 1/2 small orange
• 1/2 cup water

Crust and crumb topping

• 1 1/4 cups all purpose flour
• 1/3 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, chilled and cut into small cubes

Cheesecake filling

• 8 oz cream cheese, softened (see notes)
• 1/3 cup granulated sugar
• 1 tsp orange zest, from 1/2 a small orange
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

Instructions

Make the cranberry sauce

• In a medium saucepan over medium-high heat, add the cranberries, sugar, orange zest, orange juice, and water. Stir to combine and bring to a boil.
• Once boiling, reduce to medium-low heat and simmer until the cranberries are soft and have thickened slightly. This should take about 10 minutes. Sometimes I will smash the cranberries with the back of a spoon to help them break down.
• Set the pot aside to cool, the sauce will thicken as it starts to cool.

Make the crust

• You can start making this while the cranberry sauce is cooking.
• Preheat oven to 350°F.
• In a large bowl, mix together the flour, sugar, baking powder, and salt.
• Add the butter and using a pasty blender or fork, mix until crumbly and hold together when you squeeze it in your hand. You can also do this with your hands, which is my preferred method.
• Reserve 1/2 cup of the crust mixture for the topping. Pour the remaining mixture into a 9-inch pie or tart pan with a removeable bottom. (You can grease your tart pan if you are worried about it sticking.) Press the crust evenly into the pan and bake for 10 minutes. Set aside to cool slightly.
• If you use a pan with a removeable bottom, I recommend baking on a baking sheet to catch any leaks.

Make the cheesecake filling

• While the crust is baking you can make the filling.
• In a large bowl, place the cream cheese, sugar, and orange zest. Stirring by hand or using an electric or hand held mixer, mix until light and fluffy.
• Add the egg and vanilla extract and mix until everything is combined and your mixture is smooth.
• Pour the cheesecake filling into the slightly cooled crust and spread out evenly.
• Drop spoonful's of the cranberry sauce over the cheesecake filling. Use a skewer or chop stick to slightly swirl the cranberry sauce with the cheesecake filling.
• Sprinkle the remaining crust mixture over the cheesecake.
• Bake for 30-35 minutes, or until the cheesecake is set and the edges are golden brown. The cheesecake should still have a slight jiggle.
• Cool on a wire cooling rack before placing in the fridge to chill for at least 2 hours before serving.
• Any leftovers should be stored in the fridge, up to 5 days.

Notes

1. This can be made with both regular and low fat cream cheese, I’ve used both and have never noticed a difference.
2. I prefer to bake this the night before and serve the next day,
3. If you prefer, you can use lemon instead of orange.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Cranberry Cheesecake Pie appeared first on Amy's Delicious Mess.

This post may contain affiliate links. If you purchase through these links, I may receive a commission at no extra cost to you.

I don’t know what it is about these cookies, but they are so addictive. I’m not usually a big white chocolate fan but it works really well in these cookies. The contrasting sweetness with dried cranberries and freshness from the orange zest make these irresistibly good.

There’s something about the flavors that just work so well together. To me cranberries are more of a fall/winter type of flavor. I know that’s when I tend to bake with them.

Cranberry and orange work so well together, if you’ve haven’t tried my Cranberry Orange Bundt Cake, you should. I actually decided to make these because I had some leftover orange zest from making the bundt cake. I don’t know about you but I hate wasting perfectly good zest! The cake uses five oranges but only the zest from three, the leftover two are perfect for these cookies.

Sometimes if I’m not going to make the cookies right away, I will mix the zest into the sugar and keep it in the fridge until I’m ready to make the dough. This allows the orange to really impart its flavor into the sugar as well!

Why you need to make these cookies

The great thing about this recipe is that it makes a lot of cookies. It’s perfect for cookie exchanges, adding them to holiday treat boxes, or just baking them for your friends because you know they love them.

This dough freezes beautifully so you could make the dough ahead of time and bake it closer to the holidays. Who doesn’t like to prep ahead during the holidays?

The baked Cranberry Orange White Chocolate Shortbread Cookies also freeze well. Generally when I bring cookies with me when I travel, I will bring a lot. Do you do that too? Make treats and then bring them for friends or family when you are visiting? I don’t like to show up empty handed, so I will always find something to make!

What’s your favorite holiday cookie? What recipe are you known for?

More cookie recipes to make

Chewy Brown Butter Pumpkin Cookies

Chewy Molasses Spice Cookies

Chocolate Chunk Skillet Cookie

Ube Crinkle Cookies

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

Print

Cranberry Orange White Chocolate Shortbread Cookies

These Cranberry Orange White Chocolate Shortbread Cookies are filled with dried cranberries and fresh orange zest. Perfect for the holidays or any time of year.

Course Dessert

Cuisine American

Keyword citrus, cookies, Cranberry, Orange

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 100 cookies, approximately

Author Amy’s Delicious Mess

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 tbsp orange zest, zest of 2 small oranges
• 1 tsp vanilla extract
• 3 1/2 cups all purpose flour
• 1/4 tsp kosher salt
• 1 cup dried cranberries, roughly chopped
• 1 cup white chocolate chips

Instructions

• Using a stand mixer or hand mixer, cream the butter, sugar, and orange zest. This should take about 2-3 minutes. Once creamed, add the vanilla extract and mix to combine.
• Add the flour and salt to the butter mixture and mix on low until the flour is incorporated. Use a rubber spatula to scrape down the sides of the bowl as needed.
• Add the dried cranberries and white chocolate chips and mix until combined. You may need to finish mixing with a rubber spatula as sometimes my mixer doesn't incorporate everything at the bottom of the bowl.
• Divide the dough into 4 portions. I just roughly divide the dough into quarters in the mixing bowl. Place each portion of dough on to some plastic wrap. You are going to roll each one into a log. My cookies are generally about 2-inches in diameter but you can make them as small or big as you'd like. See the process shots above to see how I portion and roll the dough.
• I like to push the ends of the log in slightly so that they are flattened. Once all of the dough has been rolled into logs, chill for at least an hour or overnight.
• When you are ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper. Using a sharp knife, slice the cookies into 1/4-1/2 inches thick slices. Place on the prepared cookie sheet, about 1/2 inch apart. The cookies do not spread much while baking. Keep any unsliced dough in the fridge.
• Bake the cookies for 7-10 minutes depending on the thickness. They should be lightly golden brown around the edges when they are done. Rotate the pan halfway through baking.
• Cool the cookies on the pan for 2-3 minutes before transferring to a cooling rack to cool completely. Continue baking batches of cookies until all have been baked.

Notes

1. This recipe makes a lot of cookies, often I will freeze a few rolls of cookie dough and pull one out the night before I want to bake them,
2. Store the cookies in an airtight container for up to a week. For longer storage, you can freeze the baked cookies in a plastic freezer bag. Freeze for up to 3 months.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only. The calculations below only include 1/2 a recipe but the per cookie nutrition is still correct based on the recipe above.

 

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Cranberry Orange White Chocolate Shortbread Cookies appeared first on Amy's Delicious Mess.

The first time I made this Cranberry Orange Bundt Cake was back in 2009. (That makes it sound like 2009 was such a long time ago, but I guess it kinda was?)

This post was originally published on 1/05/09, it has been updated as of 11/05/20

I haven’t made this bundt cake in quite a few years but I picked up a large bag of fresh cranberries recently. What to do with a bag of fresh cranberries? My options were, cranberry sauce, make a pie, or make this bundt cake. I decided I needed to update this recipe and I’m so glad that I did!

This post may contain affiliate links. If you purchase through these links, I may receive a commission at no extra cost to you.

This recipe is adapted from the Cranberry Nut Bread recipe that was on the back of the fresh cranberry package. I made quite a few changes to the original recipe and it eventually evolved into this Cranberry Orange Bundt Cake.

This is definitely a tried and true recipe that has become a favorite in our household. The tart fresh cranberries work really well with the sweet dried cranberries and fresh orange juice. It is a soft and moist cake without the addition of a lot of oil. We love this cake and I can see it making an appearance every holiday season.

My tips for success with this recipe

This is not a complicated cake to make. It simply takes a little extra time because of the fresh squeezed orange juice. The extra few minutes you need to take to squeeze the juice is well worth it. Please don’t use bottled orange juice, it will not taste the same and will not be as good. Trust me, I know this from experience.

You may ask, why do I need to cut the cranberries in half? When you cut them in half, they are about the same size as the dried cranberries. You get pockets of tart cranberries, which I really enjoy. Feel free to chop them smaller if you don’t want the larger chunks.

If you are on the same page as me and want the slice them in half, I have a great trick for you. You will need two round plastic lids that are the same size. Lids from sour cream or cottage cheese containers are the perfect size. You are essentially going to sandwich the cranberries between the two lids and slice them in half. See below for an example of what I mean.

Orange zest adds a really great flavor to this cake and should not be omitted. Zesters are sharp and should be used with caution. I use them all the time and if you don’t have one I recommend getting one. There is so much flavor in citrus zest that you can’t really replicate with anything else. The zest really amps up the orange flavor in this bundt cake.

A bundt pan makes for a beautiful presentation with this cake. I’ve had this one for years and have never had any issues with sticking. I always spray with non-stick cooking spray and it slides right out. Don’t have a bundt pan? You could also use a 9×13-inch pan or make two 9×5-inch loaves, but you may have to adjust your cooking time.

Serving suggestions

This Cranberry Orange Bundt Cake is perfect for breakfast, brunch, or dessert. Serve with some coffee or tea for the perfect light snack. It can be served as is, or with some powdered sugar dusted on top.

Looking for a great brunch menu? Serve this cake with quiche, ham and cheese empanadas, and coconut bread. You will be sure to please everyone!

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

Print

Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake uses fresh and dried cranberries for contrasting tartness and sweetness. Fresh squeezed orange juice really makes this cake stand out from other cakes.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword Cranberry, Orange

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16 slices

Author Amy’s Delicious Mess

Ingredients

• 4 cups all purpose flour
• 1 1/2 cups granulated sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp orange zest, zest from 3 oranges
• 1 1/2 cups fresh squeezed orange juice, see notes
• 4 tbsp vegetable oil
• 2 large eggs, at room temperature
• 2 1/2 cups fresh cranberries, halved (see notes)
• 1 cup dried cranberries

Instructions

• Preheat oven to 350°F and grease a 10-inch bundt pan.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the orange zest and whisk until combined.
• In a medium bowl or large measuring cup, whisk together the orange juice, vegetable oil, and eggs.
• Add the orange juice mixture to the flour mixture and mix until just combined. Stir in the fresh and dried cranberries.
• Pour the batter into the prepared bundt pan and smooth out the top if necessary,
• Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before turning out on to a cooling rack to cool completely.

Notes

1. I used 5 medium navel oranges which is usually enough juice, if it’s not, add water to get 1 1/2 cups of liquid.
2. I cannot stress enough the use of fresh squeezed juice.  It makes a big difference in the final product and you need the zest for the cake anyways.  I would not skimp on this part.
3. I have an easy trick to quickly slice the cranberries in half.  See above under My tips for success with this recipe.
4. You can store this bundt cake for up to 5 days on the counter in an airtight container.  You can also freeze this whole or in slices for up to 3 months.  Whenever I freeze baked goods, I always wrap in plastic wrap and then place into a freezer bag for maximum freshness.
5. This bundt is good as if, but you can sprinkle with powdered sugar if you want to make it fancier.
6. I’ve made this recipe with 1 cup of chopped walnuts added to the batter when the cranberries are added.  They add a nice crunch but I don’t always add them as I have friends that don’t like nuts.  Feel free to add chopped nuts if you would like.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Cranberry Orange Bundt Cake appeared first on Amy's Delicious Mess.

The post TWD: Four Star Chocolate Bread Pudding appeared first on Amy's Delicious Mess.

I used dried cranberries (I will be using more next time because as you can see below there weren’t that many to be found!) instead of raisins because that’s what I had and I ended up using more flour because my dough was too sticky and wasn’t coming together. I also didn’t let the dough rise for as long as she suggest in the book. Like I said I don’t follow directions well.

Since my place is usually cold, I decided that the dough would rise better in my laundry closet. I happened to be doing laundry so the heat from the dryer really helped my dough rise. That’s why I didn’t let it rise for as long as called for after it came out of the fridge. It didn’t need it and I didn’t want to wait anymore. I guess I’m not really patient either……

Enjoy and check out what other bakers have done this week!

The post TWD: Kugelhopf appeared first on Amy's Delicious Mess.

Pour the chocolate peanut butter mixture over the cereal mixture and mix until all the cereal is completely coated. In a gallon size zip lock bag pour about 1/3 of the powered sugar and scoop in about 1/3 of the chocolate covered cereal mixture. Seal the bag and shake it until the cereal is evenly coated with the sugar. Repeat this until all your cereal is coated. It may require more than 1 cup of powered sugar to coat all the cereal.

Pour the chocolate over the cereal

Don’t be shy. Pour it all

Start mixing

Finally done mixing. Please excuse the messy bowl.

Enjoy!

The post Monkey Mix appeared first on Amy's Delicious Mess.

The post Amy’s Pesto Pasta Salad appeared first on Amy's Delicious Mess.