sweet abundance

sweet abundance - wedding desserts set and catered by Mili - www.milissweets.comTina was a bride after my own heart! For her wedding reception, she asked me to cater “abudanza.” It Italian, it means abundance – when guests have a wonderful and overwhelming amount to choose from and enjoy. It’s a cultural way of showing love for your guests, since so much time and care goes in to preparing each treat. I loved her excitement, to provide something beyond a slice of wedding cake.

Set at the gorgeous Humphrey’s Estate in Temecula, California, I made everything her and her groom’s hearts desired, on their beautiful wedding day, last June.

artisan truffles - wedding desserts set and catered by Mili - www.milissweets.com

First on Tina’s list were artisan truffles. I made both Salted Caramel and Mexican Hot Cocoa.

Then there were individual servings of Creme Brulee, topped with a fresh raspberry. She also ordered both cream puffs and eclairs.

cream puffs - wedding desserts set and catered by Mili - www.milissweets.com

What’s the difference? The difference between cream puffs and eclairs is pretty simple. Both are made with from-scratch Choux Pastry. (It took me quite a while to master making these. My husband actually taught me!) I choose to fill cream puffs with rich whipped cream and top them with a sprinkling of powdered sugar. I fill eclairs with my version of Italian custard and drizzle them with ganache.

She wanted a “pop” or sweets on a stick. Since I don’t make cake pops, she went with my alternative, cookie pops, in both Snickerdoodle and Coconut Dream.

cookie pops and artisan eclairs - wedding desserts set and catered by Mili - www.milissweets.com

She topped off her order with an assortment of mini cupcakes in Very Strawberry, S’mores and Lemonade. Believe it or not, she had a wedding cake as well! It was on a separate table, made by another vendor.

I was happy to set the desserts indoors, to save them from the outside elements on a hot, June afternoon. The setting was beautiful. With vintage wallpaper and a antique cabinet as my backdrop, all the table needed was her lovely birdcage as a centerpiece and clean/basic plating, graced with the assortment.

sweet abundance - wedding desserts set and catered by Mili - www.milissweets.com

One of the sweetest parts about working with Tina is that we met by total chance.

I had an appointment to meet a potential client at a Starbucks for a tasting and consultation and she never showed. After waiting long enough and realizing I was stood-up*, with cupcakes in hand, I offered them to a sweet couple at a table nearby, caring for a young boy. I explained my situation and asked if they would like to have the cupcakes, thinking nothing at all of it and glad that someone would enjoy them.

Well, the woman whom I offered them to worked with Tina. She told her the story after tasting my cupcakes and referred me. It always surprises and amazes me, what a simple act of kindness, and reaching out to a perfect stranger can do. There’s never a loss when things don’t work out the way you first plan. It’s better to be completely open to what’s ahead since there’s always something even better waiting for you to enjoy.

This wedding is on my list as one of my favorites of my dessert catering career. I’m so glad that I was able to be a small part of this special day.

* Oh, and by the way, that was the only time I was ever stood-up when it came to cupcakes!

xox

 

 

Italian hands make frittelle: traditional fry-bread (and pizza dough)

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

This is my one of my favorite recipe posts of all time. Here, I document my mom making one of my all-time favorite Italian treats, typically enjoyed on Christmas Eve and on special occasions: frittelle.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

There are many versions of frittelle. Most of them found and scattered all over Italy are small and served as a donut or a fritter. This is the original. The tiny town of Tricarico, Italy, where my mom was born and raised, is known for inventing this food which is a fry-bread and peasant-food, made as the best that could be done to celebrate on Christmas Eve for many families. It was so delicious that it caught on and neighboring towns would develop their own takes on the treat. Generations of Italians have made their own versions of frittelle, based on where and how their family was raised.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

Traditionally, most everyone would enjoy them filled with a dried/cured Provolone cheese (the convenience of refrigeration was not always around) that was cut into cubes and would melt while being fried. This is how my Nonna made them. Frittelles are also commonly served without any filling. Having them as a sweet-dessert was not really an option. In my mom’s hometown, many years ago, sugar was considered a luxury-item to most families. Because of my grandmother’s profession as a doctor, my mom’s family of eight was fortunate to have enjoyed sugar. I am proud to tell you that they shared their sugar and everything else that they had.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

We are not going to miss out on the opportunity to make some dessert-frittelles! We have modified a few details for our recipe-options, substituting the dried Provolone for shredded Mozzarella cheese. Unfilled will always be an amazing option. And then there are the dessert versions, with freshly-fried frittelles, dipped into sugar or cinnamon-sugar.

Obviously, some details of how to make this recipe have been updated and simplified, so that you are able to conveniently heat the water for the dough preparation with the use of a microwave, and use the many other convenient tools, available in our modern kitchens.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

The air in the dough and the texture of the bread makes it taste like a delicious, fluffy, warm pillow. There is no way to not be satisfied with such a generous serving of fried-deliciousness. Every time I see them, smell them or pull one apart, it takes me back to some of the happiest days and memories of my childhood.  It is a very good thing!

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

The recipe is actually very simple, but it will take some time for me to master bread dough the way my mom has. The way she prepares it blows my mind! Her hands are so fast, that my camera could barely keep up. I had to write down her notes quickly too. When hands have mastered a craft and are this skilled, there is no measuring or referring to recipes. Therefore, if I don’t write down her work, it might one day, be lost.

With that, I hope you can save and share this recipe!

Nonna’s Traditional Frittelle Recipe by Mili’s Sweets

(We also use this recipe to make pizza dough)

Here’s what you’ll need:

1 and 3/4 cup water, heated

4 cups all purpose flour

1/2 cup of flour, reserved for dusting

2 teaspoons salt

1 tablespoon sugar

1 cup water, heated

1 packet dry active yeast, or 2 and 1/4 teaspoons of dry active yeast

canola oil for frying

optional ingredients: shredded mozzarella cheese, granulated sugar, or a cinnamon-sugar mixture

Here’s what you’ll do:

First, prepare the 1 and 3/4 cup of water by heating it in the microwave for 2 minutes. Set aside.

Next, prepare the yeast.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

How to prepare yeast for making bread-recipes:

In a glass container, measure one cup of water. Heat in the microwave for 40 seconds. Stir in the dry active yeast and the 1 tablespoon of sugar. Cover for 10 minutes. The yeast will have activated and will be ready to use.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

Now it is time to get to work and knead the dough by-hand. In a large bowl, place the 4 cups of flour and create a well in the center. Pour in the activated yeast-water mixture and pour on the salt.

Watch my mom’s hands. I had to really edit down the photos so that you can see how she puts it together. After the well is filled, she brings her hands around to edge to let flour into the center. She moves her one hand in and out to get more flour into the center, a little at a time. Once all of the flour is combined into the moisture, she uses a little of the 1 and 3/4 cup of water that was heated and set aside, to dip in her hand and add the moisture. Next, she uses both hands. Her hands move up and down and “squish and squash” in the dough. It is sticky. She lifts the dough ball and takes a scoop of water with her hand, to grab the flour that is at the bottom of the bowl. With that, she works-in all of the dough together.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

She takes the access dough from her hands and then gets a sprinkling of flour from the reserve that was set aside for dusting. She dries her hands with the flour as well. As tradition, she says a prayer over the dough and makes a sign-of-the-cross over the kneaded dough –  just the way her mother did and generations before her have done. It is beautiful.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

Now it is time to cover the dough and allow it to rise.

She covers the dough with a homemade blanket that she always uses. You can use a large dishcloth. Completely cover the bowl and keep in a dry, warm place. Allow to sit, untouched for one hour. Please set a timer so that you don’t forget.

rittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

When the one hour is up, you will have a beautifully-risen bread dough that is ready to use.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

If you are ready to go, it’s time to prepare frittelle! Make a prep-area on a table to work on the individual servings of dough. We put down some parchment paper. Cut the dough into small pieces, that fit into the palm of your hand.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

Take the piece and stretch it so that it’s a nice and flat, with no holes but a good amount of light coming in without breaking.

While this process is happening, you will want to prepare the oil in a pan so that it can get hot enough to properly fry the bread. In a pan, heat the oil. We use canola oil. The amount of oil you need, will depend on the size of pan you use. Our oil goes up to the little knobs in the pan. I’d say between 1/2″ and 1″ up, depending on the mood we are in. You will know what is best for you. When you are frying most any food, a trick to being successful, is to make sure that it has the opportunity to float. Set the stove to medium-heat.

Now it is time to fill (or not fill) and fold the pieces of dough.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

We are going to start with dessert-versions of frittelle, so they will not be filled.

Once you have the dough flattened, fold it over to make a kind of taco. Seal the edges closed with your finger tips.

When the oil in the pan has reached 350 degrees, you can start to fry the bread. Be prepared since this process will go quickly. You will want to have an area to dry and cool the frittelle and have a pair of tongs handy, to flip the pieces.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

You can flip the dough over and over, until it has become golden brown and is floating in the oil. I cannot give you an exact time since it depends on the quality and make of the pan you are using. For the first try or two, you will want to eyeball-it. They can be done frying in as little as two minutes.  Here is what unfilled dough looks like, after it is fried. It is not as round as filled frittelle, but there should always be a lot of air and texture on the inside.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheeseIf you are dipping into sugar or cinnamon-sugar, have a bowl prepared and ready. The best result for a sweet frittelle is to cover them when they are still hot and the oil is still warm on the bread.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

One of the most beautiful details of frittelle is the light that shines through from the parts of the dough that have been pulled to the point of almost-breaking.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

It is a skill and a gift to have the confidence to stretch the dough before it breaks. If it does break, do not worry. You can patch it back together with your fingers before frying.

Here is how to fill them, if you want to make a more traditional, savory version, with cheese:

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

Sprinkle one side with cheese. Fold over and lightly pinch the edges closed. You do not want the cheese to come through into the oil since it will burn. It will still taste good, but it won’t be pretty.

I really hope you enjoy this recipe as much as my family does!

It is so important to me, that my family can hold on to traditions that I was raised with, so that they continue to thrive in my home and in my heart. I believe it is important for any family to continue the legacy of their culture(s).  I honestly cannot imagine my world without the special foods and traditions that have helped to shape my life.

Being blessed with my mom living in our home means that my kids and I can learn about the food she has made most of her life. We can document it and always have it.  The best part is, she loves to share how she does it. It brings her joy and another opportunity to be bossy. I love my mom so very much and I’m actually happy when she tells me to do something. It wasn’t always that way, but it has been for a very long time now. Her grandchildren totally get it and love every minute of her sharing with us as well.

xox

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

 

 

love first

I’m reflecting on a special day this coming week, when 15 years ago, (December 29, 2000), my husband asked me to marry him.

Here we were, just moments before he popped the big question in Florence, Italy. There was absolutely no hesitation at all. I was so excited to say yes, and from that moment on, to know that we would be our future for the rest of our lives, was like a dream come true. It still is.
us

This coming year, I’ll celebrate literally spending half of my life with this guy – my other half, the love of my life and my best friend. It’s crazy to think that we will have been together for 20 years! It’s even more awesome to imagine the next 20, 30 and 40. When God put us together He answered many prayers. My mom, my Nonna and I, are thankful.

So, what do I have to show for all of this invested time?

Love has been the true umbrella for our day-to-day life, but so much is involved with real love.

Laughter. We have a ton of laugh-lines. We both grew up with something in common: we use laughter as a remedy for dealing with hardship. We have thrived because we are full of joy. Our home is typically full of laughter too. Since the day I met this guy, I was laughing with him. He was my friend since day one and he will be my friend forever.

Here we were, laughing as usual, when our friend took photos of us for our 10th wedding anniversary. For more on this session from Love, Jen Photography and to take a peek at our wedding cake, please see my past story: My First Wedding Cake, 10 Years Later.

IMG_6767

Forgiveness. We have never mad at one another for longer than a few hours. We let it out and then we move on. We don’t argue often and we always keep it real. We love one another, trust one another, and depend on one another way too much to allow anything to stand in the way of our bond.

Trust. We are very flexible and accommodating. We go out of our way to support one another for what we individually need to do or simply want to do. There’s no resentment or nagging. It takes maturity and love and it’s easy since we are both devoted to the team.

Determination. We are two extremely determined and hard working individuals. We are giving of ourselves and care a lot. It’s hard for us to hang around those who are not like us in this way because determination takes a lot of precious, personal time.

Life is very demanding and exhausting. It’s amazing to know that we can come home (to our own sanctuary) where we lay our heads down in peace, together. I’m so thankful that we have each another to hold everything down.

I put my faith and my role and mom and wife at the center of all that I do. Despite the hustle and bustle of life and work, my husband and I prioritize to be an example. We do small but important thing like sit down together to have dinner every night. We pray before each meal (even if we’re in public) and we do everything it takes to raise our children to be the incredible people they already are.

DSC_0042

Here are our sweethearts on Christmas Day, 2015 (yesterday). My stepdaughter will graduate from UCLA in the Spring. We have a daughter in middle school and little-man is in elementary. How could we not love them and be proud of them when they are our life’s work? Never have I been given a better and more rewarding job than to love them and to be their mom. After all of these years, I still can’t even believe that we have such gifts!

At the end of the day, truly living life is about loving life, even when it’s difficult.

Here’s to another year of putting love first.

Best wishes to you and yours in 2016.

xox, Mili

Do you want to build a snowman-pop?

build a snowman craft/treat for kids - via milissweets.com

If there is ever a moment during a kid’s winter break, when they need a little something to do and enjoy, I have an idea. I came up with a super-cute and super easy craft that kids love – to build and eat their own edible snowman-pop. It’s a craft and a snack and you can guarantee a “nailed it” every time.

I have taught art class for a number of years, as a docent for my children’s school. I absolutely love being with the kids and seeing what they accomplish through art. Sometimes I give them a challenging project or a more challenging medium, so that they can discover how awesome they are at something new. Love and encouragement to set the tone, can really help to build a child’s confidence. If they are already confident, they will find this fun and memorable.

This school year, I didn’t sign up to be an art docent, but I did sign up to be a room parent. For our Christmas party before school let out, I tried this craft. The 7-8 year old second graders absolutely loved this! The bigger kids in my world loved this one too. Let’s give it a whirl!

“Do You Want To Build A Snowman-Pop”

Here’s what you’ll need:

a straw – plastic or paper

1 large marshmallow

1 small/standard size marshmallow

2 pretzel sticks

plastic sandwich bag

chocolate ganache, prepared

other tools: scissors, teaspoon, rubber band

Here’s what you’ll do:

First, you’ll want to have the ganache prepared. I had some in the fridge/on hand, so all I had to do was microwave scoops of it for 10 seconds at a time, until I achieved a flow-consistency. If you are making a chocolate ganache recipe from scratch, then you’ll want to allow it to cool to warm or room temperature.

Next, it’s time to prepare the world’s smallest piping bag. It needs to be small, in case you have a hungry or ultra messy child on your hands. A little goes a long way and the only way that they can turn their snack into art, is by allowing for a very small amount of the chocolate to come through at the corner of the bag. I’ll show you how.

build a snowman craft/treat for kids - via milissweets.com

I had the craft all set in production-mode for the cute bunch of 2nd graders.

First, cut plastic sandwich bags in half, so that there are two corner bags. Next, place one corner bag into a small glass jar (a cup would be handy too) to hold the bag. Then spoon in about one teaspoon of chocolate ganache into each bag. Then, use a rubber band to close each bag. Small scissors are used to cut a tiny hole at the corner, but only when your crafter is ready to play.

Next, ask your little crafter to start assembling their snowman!

build a snowman craft/treat for kids - via milissweets.com

I told you this was easy and fun!

After this is done, you can slide the two pretzel sticks into the bigger, bottom marshmallow. Now it’s time to get really creative. Cut a tiny hole at the corner of the chocolate pipping bag and tell the kids to go for it.

The children were not shy and LOVED sharing their creations with me. I was really proud of them and super impressed with their creativity and piping skills! I’m glad I took a photo of some of them, since the kids made their creations disappear only moments after they were made. They were so precious!

build a snowman craft/treat for kids - via milissweets.com

xox

cranberry-orange scones for Christmas morning

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.com

Cranberry-Orange is my favorite flavor combination for Christmas-time desserts. There’s something extra wonderful about fresh scones, sweet breads and biscuits this time of year. For some reason, I always seem to crave them more in the month of December.

Scones are one of my favorite treats, especially if there is a cup of coffee involved. There’s a little person at my house who confessed that she loves scones more than cupcakes. Well there you have it. We know exactly what we are having on Christmas morning!

If you’re thinking the same, well you came to the right place! I’m sharing my recipe and how-to to make them super special.

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.com

I have come to find that it takes a little bit of experience with working with dough, to know when it is just-right, based on the feel of it. The recipe itself is super-simple but the handling is what matters. You don’t want to over-work it and you don’t want to over-flour it. If you haven’t made scones before, then it’s worth a little practice to get it right. You will know if you have succeeded if your dough has come together enough for you to cut it and bake it. If that’s not the case, try again and you’ll get there. I’ll be cheering you on!

Cranberry-Orange Scones, recipe by Mili’s Sweets 

Here’s what you’ll need:

3 cups all purpose flour, plus a 1/2 cup reserved flour for dusting

1/4 cup granulated sugar

5 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 sticks of cold salted butter (12 tablespoons), cut into pats

zest of two oranges (about 2 tablespoons)

3 tablespoons fresh-squeezed orange juice (about half of an orange)

1 and 1/2 cups buttermilk

1 cup cranberry sauce, strained for only the whole, cooked berries, or 1 cup dried cranberries

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.com

Here’s what you’ll do:

First, let’s talk cranberries. They should be highlighted nicely.  No matter what, you’ll want to prepare them properly so that they are ready for the recipe. I prefer to strain the whole cranberries from my Cranberry Sauce. If you’d like to make my 10 minute recipe, I recommend omitting the apples and substituting orange juice for the water. For best results, the sauce should be chilled before you use it for scones. If you want, you can use a canned, whole berry cranberry sauce, but it won’t taste the same (of course not). If you prefer to use dried cranberries, I recommend soaking them in a bowl with water for about 20 minutes, to plump them up a bit. Either way, you’ll strain them to separate them from the liquid.

Cranberry-Reduction Glaze Recipe: You can have a nice little addition to your scone by reserving the strained liquid from the cranberry sauce (my recipe, not the canned version). Place it pan at medium heat. Once it starts to bubble at the edges, place a timer on for 10 minutes. Stir while it reduces. Once 10 minutes are up, remove from heat and allow to cool.  I used the glaze to pipe onto the top of the royal icing on the finished scone.

Cranberry-Orange Scones with (cranberry-reduction glaze) for Christmas morning - recipe and how-to via milissweets.comNow that we’re all set with the cranberries of your choice, you’ll want to prepare the orange zest and juice and set aside.

Preheat your oven to 400 degrees. Line a cookie sheet with either a silpat mat or a piece of parchment paper.

Place all of the dry ingredients, including flour, sugar, baking powder, baking soda, salt, in a large bowl.

Next, add the pats of butter. Use a pastry-blender to cut the cold butter into small pieces, into the dry ingredients.

Make a small well and pour in the orange juice and buttermilk.

Use one hand to rotate the bowl around in a circle while you work. Use your other hand (I’m a lefty) to sweep your hand in from the outside edge, gently bringing the flour into the buttermilk. It will soon be incorporated. Add the orange zest and cranberries.

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.com

Dust a flat, clean surface with a small handful of flour, from your 1/2 cup of reserve.

Once your dough has mostly come together in the bowl, you’ll want to handle it (gently)  to bring it together and shape it for cutting into scone pieces.

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.com

Dust the top with a small handful of flour, from your 1/2 cup reserve. Bring the dough together by handling it so that all of the pieces have formed a ball. This will not take a lot of time. You just don’t want to see crumbling or coming apart. If the dough is crumbling, it needs a little more moisture. If that is the case, bring your dough back into the bowl and add a tablespoon more of juice or buttermilk to work in.

The dough should not be too wet with the ratio in this recipe, but if you see see many pockets of  wetness from the buttermilk, then first work the dough just a little more. If that still doesn’t help, give the dough another liberal dusting of flour from  your reserve.

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.com

Once it’s just right, you’ll be able to stretch and bend it and pat it down into the shape you want. For scones, I make it into a narrow rectangle. Create a shape that is a little less wide than the size of scones you want. Sometimes I like to offer little scones. This time, I went big. Either way, you will want to the dough to be between one and one and a half inches in height.

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.com

Use a large knife to cut through the dough to make pieces to bake. I make a pattern that creates several triangles, where the back, imperfect dough will be the back side of the scone.

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.com

On the prepared cookie sheet, place the cut dough with plenty of space in a criss-cross pattern.They will expand while baking and it’s best that they do not touch. On a typical cookie sheet, I was able to bake 8 at one time.

Bake for 18-20 minutes, or until the scones are golden brown and cooked-through. A good test to see if they are ready is to look at the bottom (kind of like a cookie). Take a spatula that has peek-holes. Lift the scone from the cookie sheet and peek under it. If it is consistently golden brown, your sones have finished baking.

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.com

Allow to cool completely. Maybe you like them just like this. If that’s the case, you case done!

If you need a little more sweetness and beauty, then I have some ideas for finishing them off.

I love adding sweetness onto the scone, since the pastry itself is not very sweet. I love a good drizzling of royal icing to start. To see my same classic recipe paired with Gingerbread Cookies or iced Shortbread Cookies, please go to my recipe links.

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.com

I drizzled on royal icing so that most of the top of the scone was completely coated.

I took a small piping bag and used the Cranberry Reduction Glaze (that had already cooled at room temperature) and made a little flower pattern at the top. At the center, is a whole cranberry, taken from the strained cranberry sauce. I used white, coarse sprinkle-sugar to completely coat the berry and place it on top. I also sprinkled a little more of the lovely sugar at the top, before the royal icing set.

Cranberry-Orange Scones for Christmas morning - recipe and how-to via milissweets.comThe inside of the scone is tender, buttery and flavorful. The outside has a nice bite, with the perfect amount of sweetness and the added flavor of cranberry with the glaze and yummy sugar-coated fruit.

I love this treat and can’t wait to make Cranberry-Orange Scones at least a few times before saying goodbye to the Christmas season.

Hope you can make these! If you do, please let me know how it goes!

xox

 

 

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