My Mom took me over the Atlantic when I was a wee little one for a family adventure.  My 6 year old eyes explored Europe and my tongue was tickled with new flavors and foods.  I tried many things for the first time during that trip, but one of the foods that planted it’s memory deep within the walls of my cerebrum was the scone.

My first trip back to Great Britain  as an adult took a very different stance on eating and exploring.  I was there with the intention of picking up any and all tips on things I loved and how to re-create them back home.  The scone was my first attempt of bringing the United Kingdom tips I had learned to life.  I made them for the women in my family, they LOVED them with such insane enthusiasm, I started to experiment with the basic scone recipe and finally tried this Cranberry Corn version on my clan.  In short, this is the recipe they request over and over.  I only bring it out during the holidays as a little gift.  I make a big batch Christmas Eve to make sure I have something to leave out for Ol’ Saint Nick.  Pair it with a glass of cold or warm milk and fall in love.  This is the ultimate Santa treat and if you have any left over, enjoy them Christmas morning with a tall swig of milk while you open your gifts!

Since I’m on the topic of happiness and gift giving…. I would like to thank the MASTER OF THE GLASS HALF FULL for giving me one of the best gifts ever…. The words of positivity.  I’m going to jump over to his Facebook page and tell him how much I’ve appreciated all his optimistic expression.  Then I’m going to tweet him with mucho #postivismo and let him know I will carry positivity in my smile for the rest of my life and promise to always drink milk!

Ingredients for cranberry corn scones:

1 – cup flour

3/4 – cup medium grind yellow cornmeal

1/2 – tablespoon baking powder

1/4 – teaspoon baking soda

1/4 – teaspoon kosher salt

1/3 – cup sugar

1 – stick butter (cold, cut into 1 inch pieces)

1/2 – cup dried sweet cranberries

1/2 – cup buttermilk

Topping:

1/4 – cup sugar

Preheat oven to 400 degrees fahrenheit.

Line a cookie sheet with wax paper and set to the side.

In a food processor combine flour, cornmeal, baking powder, baking soda, salt, and sugar.  Pulse till all dry ingredients are mixed well.

Then add in butter and give a few good pulses till butter looks like small peas.

Then transfer butter flour mixture into a large mixing bowl.  With a wooden spoon mix in cranberries.  Make a well in the center of mixture and pour in buttermilk.  Mix to combine.  There will be a little flour at the bottom of the bowl, the rest of the dough will be a little sticky.  Not to worry.  Let dough sit for 10 minutes.

Gently form dough into 2 inches in thickness balls by rolling in hand.  On wax paper lined cookie sheet drop dough balls two inches apart.   Then sprinkle each ball with 1 teaspoon of sugar.  Place in the oven and immediately lower temperature to 375.  Bake for 18 to 20 minutes or until golden.  Let cool and enjoy!

*Disclosure: This is part of a sponsored campaign with the California Milk Processor’s Board and Latina Mom Bloggers. Story and opinions are my own.

All photos taken by: Nicole Presley

While the rest of the United States was busy dressing up for Halloween parties on Saturday night, my little family and I decided on some crafty fun.  We carved our pumpkin and scooped out the seeds to make spicy curry pumpkin seeds.  We had a few left over kernels and went big in the maraca direction making noisemakers!

All photos taken by: Mando Lopez and Nicole Presley

Here’s how we did it….

Ingredients for spicy curry pumpkin seeds:

1 1/2 cups pumpkin seeds

enough water to fill a pot halfway

3 tablespoons of salt

juice from 1 1/2 limes.  Should make about 3 tablespoons

1/4 teaspoon yellow curry powder

1/4 teaspoon chipotle powder

1/4 teaspoon Lawry’s seasoning salt

1/4 teaspoon Tajin (chile and lime pepper)

non-stick cooking spray.

First cut into pumpkin and scoop out all the seeds…

Pour water into a medium sauce pan to fill halfway, then add salt. Bring salted water to a boil over medium flame.  While you are waiting for your water to boil.  Clean gunk off of pumpkin seeds by running under water.

Once water is boiling add pumpkin seeds and boil for 7 to 8 minutes.  Remove from flame and allow seeds to soak in hot water for another 5 to 10 minutes.

Then drain seeds and dry off on a paper towel.

Next mix  lime juice, yellow curry, chipotle pepper, Lawry’s, and Tajin in a small bowl together well.  Then add in dried off pumpkin seeds.  Mix to coat.

Spray a baking sheet with a non-stick cooking spray and spread the coated pumpkin seeds on top in a single layer.  Bake for 20 minutes or until golden/dry. Keep an eye on your pumpkin seeds because they have a tendency to burn quickly.

Things needed for maracas:

– Empty 8oz. water bottle

– A round stick to fit opening of bottle

– Pumpkin seeds ( about 10 to 15)

– White spray paint

– Glue water (1 part glue, 1 part water)

– Felt

– Tissue paper

– Construction paper

– Foil tape

– Aluminum foil

– Sharpies

– White water-color paint

Start by spray painting the outside of the water bottle white.  Allow it to dry a bit, then add pumpkin seeds inside.

Next take some glue and apply to the inside rim of the bottle.  Then insert the round stick for a firm fit.  Last wrap the foil tape around the opening and the stick.

What you do after this is entirely up to you.  Create your spooky maracas anyway you wish.  I used tissue paper to create the color of skin I desired.  Take your gluewater and brush it on the entire bottle, then take strips of tissue paper and place them around the bottle.  Next brush gluewater over the tissue strips.  Repeat till you reach the desired hue.  Then decorate it with felt, construction paper, paint, aluminum foil or sharpies to create the face of the maraca….. Here are a few examples of what we did.

Happy Halloween! Hope it’s a SCARY one!