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Baking Archives - The Krave Baking Archives - The Krave
Cranberry and White Chocolate Chip Cookies

Cranberry and White Chocolate Chip Cookies

If eating these buttery, soft, chewy cranberry and white chocolate chip cookies is wrong, I don’t wanna’ be right. Thanksgiving is all about the pies, but I’m actually not that crazy about pies. I’m more of a cookie or cake kinda girl. Don’t get me wrong, I like pie but given a choice between pies and cookies, I’m grabbing a cookie. Ok fine, I’ll get a small piece of pie too – you know, so I don’t offend whoever baked it. 🙂 Cranberry White Chocolate Chip Cookies   Save Print Prep time 20 mins Cook time 12 mins Total time 32 mins   Ingredients 1 cup dried cranberries 1 cup hot water 1 stick (8 tablespoons) butter, room temperature ½ cup sugar ½ cup light-brown sugar, packed 1 large egg 1 tablespoon pure vanilla extract 1½ cups unbleached all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt 1 cup white chocolate chips Instructions Preheat oven to 350 degrees. Position oven racks so that one is in the top third of the oven and the other is in the center of the oven. Line baking sheets with parchment paper and set aside. Place dried cranberries in a small bowl, and cover with 1 cup hot water. Let stand for 5-10 minutes, drain and set aside. In a large bowl combine room temperature butter and both sugar. With a handheld mixer beat on medium speed until light and fluffy, about 2 minutes. Be sure to stop and scrape the sides of the bowl, if necessary, to make sure everything gets combined. Add the egg and vanilla, and beat to combine. Beat in...
Spiced Pumpkin Scones with Vanilla Glaze

Spiced Pumpkin Scones with Vanilla Glaze

In 2006 I took a major leap of faith and left my corporate job to pursue my dream of going to culinary school. While I was in school, I worked part-time at the cutest little gourmet food store called La Pomme de Pin. I was so excited that someone was actually going to pay me to cook! The owner was near my age and had gone to culinary school at Le Cordon Bleu in Paris, so I was very excited to work with and learn from her. We spent our days baking tarts and scones, making soups and sandwiches and talking about everything under the sun. By the end of my time working for her, we knew pretty much everything there was to know about each other. Now eight years later (how is that possible??) the store is closed and Erin is living in Australia with her husband and three boys. I finished culinary school, had a daughter and now have a full-time job running the test kitchen for a one of the world’s most beloved brands. Life has changed a lot for both of us since then but I’ll never bake or eat a scone without thinking of those days in her warm, sun drenched kitchen. Tips: This recipe uses a lot of butter and buttermilk instead of heavy cream to combat the dryness typically associated with traditional British scones. These factors produce a very soft dough that is more like a batter. It’s messy and will stick to your hands but that’s ok because you’re about to bake the best scones you’ve ever had. Go with it. If you...


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