Brownies

This brownies recipe came from my grandma and my mom has been making them for as long as I can remember.  They are simple to prepare and can be completed within 45 minutes (including baking time).  We’ve always eaten them fresh out of the oven with ice cream, but they also taste great the next day with a glass of milk.  

This recipe can be slightly modified depending on whether you like fudgy or cake-like brownies.  If you like fudgier brownies, use butter, but if you like brownies with more of a cake-like texture, use vegetable shortening. 

Cranberry-Orange Scones

After some much needed encouragement from my friend, RAWkash (check out his blog, Phot(o)graphy for the Masses), I finally sat down and typed up some recipes from my recent baking classes.  The first of these recipes are for Basic Cream Scones, which I modified to create Cranberry-Orange Scones.  These scones are so simple to make, you can throw them together and have a finished product in 30 minutes.  The light, citrus flavor of the scone comes from the zest of an orange and compliments the flavor of the cranberries.  The glaze is optional, but it helps keep the scones moist after they have cooled and adds an extra burst of orange flavor.  I prefer eating scones when they are warm and fresh from the oven, and these scones reheat well.