Cranberry Orange Brownies

Cranberries and orange…….a match made in heaven…….or in Cranberry Orange Brownies!

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Tart ruby red and delicious cranberries, harvested from bogs when cold weather arrives and available throughout the winter months. Fresh cranberries are a signature fresh fruit of autumn and early winter.

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The combination of tart cranberries sweetened with oranges, another fruit of winter, is a classic flavor pairing in baking.

Blond brownies are a tasty treat in their own right, but add the tart of the cranberry and sweet bright citrus of the orange, and you have a fall dessert treat that is sure to please.

A basic brownie batter…butter, sugar, eggs, flour, vanilla, a bit of orange flavoring, those beautiful berries, and orange zest. Sprinkled with a bit of my favorite turbaned sugar that gives a nice sugary crunch to the top. Baked to a perfect golden brown.

Cranberry Orange Bownies are gooey, chewy, tart and sweet. The perfect fall dessert!

Cranberry Orange Brownies Collage


Cranberry Orange Brownies


  • 1/2 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon orange flavor extract
  • 1 tablespoon orange zest
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups flour
  • 1 3/4 cups fresh cranberries, divided
  • 2 tablespoons turbinado sugar


  1. Beat the butter and brown sugar until creamy. Add the eggs and vanilla, and orange flavoring and beat again. Sift together the salt, baking powder, and flour. Slowly beat into the butter mixture. Stir in 1 1/2 cups of the cranberries, and orange zest by hand.
  2. Spread the batter in a greased 9×13 baking dish. Sprinkle the top with the extra 1/4 cup cranberries and turbinado sugar. Bake at 350 degrees for 23-25 minutes. Let cool completely before cutting into squares. Store in a sealed container.


made mine in a smaller pan for a thicker brownie. Adjust baking time if using a smaller pan.


Marinated Mozzarella

Marinated Mozzarella is your Sunday snack ticket!!!

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Sunday snacks……what football game would be complete without them??

This is one of the easiest recipes ever…….I kid you not. Cut. Mix. Pour. Store.

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It can literally be made in about 10 minutes. A pound block of mozzarella cheese, cut into cubes, then mixed with sundries tomatoes, garlic, and herb…….covered with olive oil and marinade.

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Only downside to this recipe is that it needs to be removed from the frig about an hour before game time. The olive oil does tend to set up and you need to allow it to return to room temp.

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This could be considered a plus…….take out the cheese, and by the time you get your favorite team garb on, you are ready to go…….I know, but in girl time, it will take an hour to get ready!!

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So, enjoy a snack of Marinated Mozzarella at your next Sunday game!!!!

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P.S. Marinated Mozzarella can also be an elegant appetizer for special occasions or holidays.

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Marinated Mozzarella

  • Author: Marty Boyd


  • 1 pound mozzarella cheese,cut into 1-inch cubes
  • 1/2 cup, sun dried tomatoes in oil drained,diced
  • 2 teaspoons fresh thyme
  • 2 garlic cloves, minced
  • 1-1/4 cups olive oil
  • 2 tablespoons minced fresh rosemary
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes


  1. Place all ingredients except oil in a large bowl and toss to bled ingredients.
  2. Place tossed cheese mixture into a large mason jar. Pour olive oil over cheese in jar; seal and turn upside down. Refrigerate overnight, turning several times. Serve with bread or crackers.


Starbucks Pumpkin Scones Copycat Recipe

Fall = cool temperatures, sweatshirts, falling leaves and PUMPKIN!!!!! Starbucks Pumpkin Scones Copycat Recipe!!


Starbucks Pumpkin Scones Copycat Recipe   …….that I copycatted from Damn Delicious….thank you Chungah for sharing the recipe for me to share…..Plus, they were totally awesome!!


I made a slight change to the recipe….I used buttermilk instead of milk, and I’m lazy, so I used my food processor. In reference to my laziness, I also patted the dough into a large circle that I cut into eighths and baked it whole…….I said I was lazy!!


But, truly these were delicious. Light and full of spicy pumpkin flavor… and I can’t say enough about the glazes……thats right two glazes…….dos…plural!

One sweet and one spicy, perfect toppers for the scones.


I must admit, I have never had a Starbucks Pumpkin Scone, but if they are anything like these……score one for Starbucks.

Well….Starbucks scores big with me on it’s coffee alone…….Caramel Macchiato …….Venti hot or Frappuccino…….my total fav!!!!

Don’t get me started on how much I love, love, love the Reduced Fat Cinnamon Swirl Coffee Cake. Want to see a grown woman cry? Drive me thru Starbucks and have them be out of Reduced Fat Cinnamon Swirl Coffee Cake……it’s not a pretty sight.


We do not live close enough to a Starbucks, but if we did……..lets just say I would be a frequent flyer.

Back to the scones……these have a lighter fluffier texture than a normal scone…….maybe it’s the pumpkin…..maybe it’s the buttermilk…….whichever….doesn’t matter, because they are sooooo good!
As I made mention to before, the glazes really push these over the top. Tim kept repeating how good the frosting was!


They also were easy to make…….well, if you use your food processor. Mix, dump, pat, bake,and glaze. Easy!

If it’s your turn to make the “Fall” treats for whatever occasion you may have coming up…….Starbucks Pumpkin Scones Copycat Recipe, is your new best friend….which may get you a few more after folks taste your scones!!!!

Starbucks Pumpkin Scones Copycat Recipe Collage


Starbucks Pumpkin Scones Copycat Recipe

  • Author: Damn Delicious
  • Yield: 8


  • 2 cups all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1/2 cup pumpkin puree
  • 3 tablespoons buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons milk


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a food processor, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, pulse to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and pulse until a soft dough forms.
  4. Place scone dough onto prepared baking sheet. Flatten into about an 8 inch circle with floured hands. Using a sharp knife dipped in flour, cut the scone circle into eighths leaving the circle intact. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  5. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
  6. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
  7. After scones have cooled slightly recut and make a small space between each scone.
  8. Let cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  9. Allow glazes to set before serving.