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Orange Cranberry Scones with White Chocolate . . . these tasty scones turn out perfectly tender every time. A favorite scone recipe!   I have been on a scone kick lately. I seriously love the things! They are so easy to whip together, and the flavor combinations are endless. I am sure having fun coming up with  some yummy scone variations. I found a base recipe on the King Arthur Flour recipe website that is absolutely delicious. After you put the dough on the baking sheet , the recipe calls for freezing them for 30 minutes. I tried it both ways, and the slightly frozen scones really do bake up higher and flakier. But if you don’t have the time, they will still be amazing. I added white chocolate, Craisins , and a bit of orange zest to the basic recipe. They turned out super yummy. Like so yummy that I hid a few of them away so that I wouldn’t have to share them with my kids. The sugared tops make them extra tasty, and so pretty!They also freeze really well. I just s...

A couple of weeks ago I was in charge of a dinner for the young men/ young women in our ward. We also invited some senior couples in the ward for the youth to get to know. So we were planning on about a hundred people attending. (Yes, I was kind of a basketcase that week.) We had Cafe Rio Pork Burritos for dinner, because I knew that they are a huge crowd pleaser. I wanted a dessert that was easy to prepare for a large crowd, but that went beyond the brownies with ice cream that is typically served. I had several packages of Oreos left over from a previous activity, so I decided to use them in something. My Mint Oreo Ice Cream Pie came to mind, but I didn’t want to have to make 10 pies. (Who has that many pie pans?) I came up with this Frozen Oreo Dessert, and let me tell you, it was a HUGE hit. I had so many people request the recipe that I decided I’d better share it here. It is embarrassingly easy. But it really is amazingly yummy! Since I was feeding a large crowd, I act...

Ingredients 2 preserved lemons 1 tablespoon ras el hanout 1 dried chilli 1 x 1.6kg whole free-range chicken olive oil 1 teaspoon rose petals (unsprayed) , optional a few sprigs fresh coriander Method 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar. 3. Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken. 4. Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray. 5. Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.