Cranberries tend to be a great staple for the fall season especially around thanksgiving. The great tart flavor and the vibrate red color makes it very appealing to the eyes. This Cranberry Streusel Cake is a great addition to your thanksgiving table for a dessert option, it even makes a great breakfast cake option too. It has a great combination of sweet and tart from the cranberries and orange in the cake.

The first thing is you make the base cake, whisk together the flour, granulated sugar, baking powder and soda and salt. Cut in the butter to the flour mixture until a course meal like texture. Using a hand held mixer on low speed is an easy easy of doing this, you can also use a pastry blender or two knives.

The two best breakfasts in my opinion is cinnamon rolls and Apple pie, yes pie for breakfast is the best way to start the day!! The combination from the apple pie filling in the soft and flaky cinnamon roll is great, plus topped with cream cheese icing. The whole process talking about two hours you wont be spending your whole day on the rolls.

For the apple pie filling you can go easy and get the pre-made can kind, but if you are going through making your own rolls mind as well make your own which is easy.  Both will come out with the same texture and similar flavor, but homemade always tastes better to me.

As the rolls bake there will be extra sugar syrup on the bottom that makes the both carmalized so if I see this when the rolls are done I like to flip them over while baking, i know the presentation is the prettiest but the caramelize drizzle that seeps back into the roll is worth it.

As the rolls are warm enjoy them as you deserve it after making the rolls with your favorite people and will last for a few days if the rolls are still around to be claimed.

Its again that time of year where the leaves are changing and the air is getting cooler. These cranberry pumpkin scones are perfect for that morning that has a great tart flavor of the cranberry with the sweetness of the cinnamon glaze that coats the moist pumpkin flavored scones. They are best when they are still warm from the oven but still have great flavor for days to follow.

You want to start with ice cold butter, I tend to cut the butter into small bits and place in the freezer while I get all of the dry ingredients measured and sifted into a bowl. you want to use a pastry blender or two knives to make the butter and flour mixture look like a course panko bread crumb texture.

Once you have the butter mixed in you want to add the cranberries, milk and pumpkin and mix into a soft dough.  You want to roll the dough out on the counter top to a 1" thick circle.

Cut the dough into 12 equal size pieces, I like to use a 3 inch biscuit cutter to make nice circle shaped scones. then bake in a 350F oven for 20-25 minutes.

While the scones are baking, prepare the glaze by mixing the powder sugar, melted butter, milk and cinnamon. Mix until smooth. When the scones are done remove and let cool for 5 minutes then drizzle about 1 tablespoon of the glaze over each scone. And serve warm.