Baking

Chocolate and Raspberry Scones

sconesI am home for Spring Break and I’ve been trying to get in lots of baking and cooking (as I don’t have a kitchen at school). I have a favorite coffee shop I go to in Boston and the other day I got a chocolate raspberry scone while I was there and it was amazing! I knew I wanted to make my own when I was home, case and so I did! They turned out great. I used to make scones a lot several years ago and so for these scones I used my old recipe as a base and then added the raspberries and chocolate.

Scones are actually pretty easy to make and this recipe always turns out super yummy! You can be creative and make whatever type of scones you want :)

Ingredients:

2 cups all purpose flour
1/4 cup granulated white sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) salted butter, buy more about cold and cut into pieces
2/3 cup buttermilk (or make your own. Measure just under 1 cup of milk and then add 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes. Then use 2/3 of that cup in the recipe).
1 tsp pure vanilla extract
Around 1/2 cup to 1 cup frozen or fresh raspberries
Around 1/2 cup chocolate chips
1/2 cup powdered sugar
2 splashes of milk or cream
1 egg

Directions:

1. Preheat the oven to 400 degrees F. Take a cookie sheet and line it with parchment paper or a silpat. Note: if your cookie sheets are pretty thin on the bottom, viagra you might want to stack two together to prevent the bottom of the scones from getting too brown during cooking.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Use a pastry blender (or 2 forks…but I seriously recommend the pastry blender) to blend the butter into the flour mixture. The mixture will look like coarse crumbs.

3. In a measuring cup, combine the buttermilk and vanilla extract. Add this to the flour mixture and stir until the dough comes together. You may want to use your hands to help the dough come together. Do not over mix the dough.

4. Transfer dough to a floured surface and kneed the dough gently 4 or 5 times. Split the dough into 2 pieces. Take the first piece and pat it into a circle about 7in wide. Place the raspberries (if your raspberries are frozen, you don’t need to thaw them) and chocolate chips on this circle, pressing down a little to make sure they stick to the dough a bit. Take the second piece of dough and pat it into a circle about 7in wide. Place this second piece of dough on top of the raspberry and chocolate covered dough, making sure the dough sticks together.

5. Use a knife to cut the circle into 8 wedges. Carefully transfer each wedge onto the cookie sheet.

6. Beat the egg and add a splash of milk/cream. Use a pastry brush to brush the egg wash over the scones.

7. Bake for about 18-20 minutes or until golden brown.

8. Mix together the powdered sugar and the splash of milk/cream to make a glaze. The glaze should be pourable but not super runny. Use a spoon to pour the glaze over the warm scones.

For other variations:

You can really make any type of scone you want using this base scone recipe.

After you have kneaded the dough you can:

-Use all the dough to form a circle that is about 7 inches thick and about 1.5 inches thick. Cut this circle into 8 wedge shaped pieces. Place scones on the baking sheet and brush with the egg wash. Using the tip of a wooden spoon, create indentions in the middle of each scone and fill with jam or preserves. Then bake for 18-20 minutes.

-Using the same method as the raspberry-chocolate scones, you can fill your scones with whatever you want–different types of berries, cinnamon sugar, and you can even make savory scones by adding ham and cheese. You can be as creative as you want!

The basic scone recipe is from Joy of Baking, but they took this recipe off of their website years ago. Luckily I had it printed out so I have continued using it :)

Enjoy!

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Lussebullar- Swedish Saffron Rolls

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Most Swedish food I don’t like. All the fish stuff? No thank you! But I have some Swedish foods that I absolutely love, visit including Swedish Meatballs and these Saffron Rolls, or Lussebullar in Swedish. I have been begging my mom to make these for me for years and she never has (they do take quite a bit of time to make). This year my littlest sister was having a Christmas party and my mom decided that she would make these. That’s right- she made them for my little sister but not for me! But there were a lot left over so I have been enjoying them for the past few days :)

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These Lussebullar are so good! They remind me of my childhood. If you like the taste of saffron, you will love these rolls. They’re soft, flavorful, and a little bit sweet. I love the raisins on top because they add a bit of sweetness. These rolls aren’t sweet like cinnamon rolls, but they’re definitely sweeter than just plain rolls and like I said before, the saffron adds a great flavor!

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I definitely recommend that you make these! They are one of my all-time favorite foods. I will admit that I have never made these by myself before, but I certainly have eaten them! I love them for breakfast or a snack!

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Lussebullar (Swedish Saffron Rolls) Recipe

Note: This recipe is a European recipe, but I’ve tried to convert the measurements

Ingredients:
2 cups milk
1  gram saffron strands
50 g fresh yeast (I used 2 packets of dry, powdered yeast)
170 g (3/4 cup) granulated sugar
1/2 tsp fine salt
about 1 kg plain flour (I weighed it out on the scale, but I believe it’s about 7 cups)
250 g (8oz) cream cheese, softened
1 and ¼ sticks unsalted butter, softened
2 eggs, divided
raisins or dried cranberries

*extra sugar and softened butter* (We added some extra butter and sugar to make them sweeter- see directions, Option 2, below)

Directions:

  1. Heat milk in a small saucepan until steaming. Remove from the heat, add saffron threads and leave to infuse for 10-15 minutes. You’ll need to cool the milk to about 37-38 C (about 100 degrees F). When the milk is lukewarm, then crumble in the yeast and stir, until dissolved. (The dry yeast doesn’t need to dissolve, really. Just mix it in.)
  2. Add salt, sugar and about half of the flour. Stir until combined, then add the cream cheese, butter, ONE egg (lightly whisked), and then gradually knead in the rest of the flour. The final yeast dough should be soft and supple.
  3. Cover the bowl with a clean kitchen towel and leave to rise in a warm room for 30-60 minutes, until doubled in size.
  4. Knead the dough gently and turn onto a lightly floured work surface.
  5. OPTION 1– Twist small amounts of dough (about the size of a large egg or a tennis ball, depending on whether you’re making small or larger buns). Roll each piece of dough into a long “sausage”, then twist it from both ends to form a letter S.
    OPTION 2, Sweeter Rolls– Roll the dough out pretty flat and cover it with extra butter and sugar. Then cut the dough into strips, twist the dough, and then create the S-shape rolls.
  6. Place the shaped buns onto a baking sheet that’s been covered with a parchment paper. Leave to rise for another 10-15 minutes, then press a raisin or a craisin into each end.
  7. Brush with an egg wash (an egg whisked with a spoonful of water).
  8. Bake in a pre-heated 425 F oven for 12-15 minutes, until light golden brown.
  9. Remove from the oven, transfer onto a metal rack to cool a little. If you want softer buns, then cover them with a clean tea towel when they’re cooling.
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Healthy Recipe Ideas

If you’ve spent any time at all on this blog, page you may have noticed that most of the recipes I post are of the…unhealthy variety ;) I love baking somewhat crazy and delicious desserts. But I have seen a HUGE spike of people searching the blog for my healthier recipes (I’m assuming with the new year’s resolutions coming in) so I thought I would list some of my healthier recipes in one post so it would be more convenient for you guys!

Disclaimer: I’m a fan of eating healthy, melanoma but I also believe that fad diets and restrictive diets are pointless. Eating healthy is a day-to-day challenge and some days I do well and some days I don’t. But if you try telling yourself that you’re never going to eat a dessert again, resuscitator it generally won’t work out well. I hope we can all do better at striving for balance, which means checking out these healthier recipes but also indulging a few times a week :)

*Anything labeled “Daniel Fast” is Vegetarian, Vegan, and Daniel-Fast approved* 

Also, for those of you interested in the Daniel Fast, I answered a lot of questions about it in THIS post :)

Healthy Breakfast and Snacks:

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I love smoothies! They are so easy to make and very customizable. Depending on what you put in them, they can provide you with fruit, dairy, and protein to kick-start your day! I usually try to add some sort of fruit, yogurt or milk, and peanut butter :)

Daniel Fast Smoothies

Peanut Butter, Banana, and Chocolate Smoothie

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I also love breads and muffins! Here are two recipes that I have adjusted to make them much lighter than the usual muffin/quick-bread, but you really cannot tell the difference between these and their less-healthy counterparts.

Pumpkin Banana Muffins

Healthier Banana Bread

Zucchini Bread

Healthy Lunch and Dinner:

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These recipes are all ones that I love and think taste really good. I recently made Hot Spinach Dip again and was reminded of how good it is! And the Daniel-Fast approved Potato Wedges and Veggies is one of my all-time favorite meals!

How to Make White Rice

Salad with Maple Mustard Chicken Tenders

Hot Spinach Dip

Daniel Fast Chile

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Potato Wedges and Veggies

Daniel Fast Lettuce Wraps

Daniel Fast Taco Salad <- another really great one!

Daniel Fast Vegetable Soup

Desserts:

Cookie Dough Balls

Gigantic Peanut Butter Candy Cookie <- I included this one because it makes one cookie which lets you have dessert without too many leftovers!

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Top 10 Recipes of 2012

I can’t believe it is actually 2013. I will write another post reflecting back on this past year (and share some photos from my fun New Year’s Eve), symptoms but for now, here’s a look at the top 10 most popular recipes from 2012 :) Enjoy and happy baking!

1. Mini Peanut Butter and Nutella Cheesecakes– For two years in a row these delicious mini cheesecakes have been number one! I made both a peanut butter and nutella variety, and they were both delicious. These cheesecakes are not only tasty, but they look so cute they are sure to impress anyone!

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2. Nutella Swirl Brownie Bites– My sister still talks about these and wants me to make them again. The recipe is incredibly simple and results in small, amazingly fudgy, and nutella-filled brownies.

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3. Vanilla Cupcakes with Vanilla Buttercream Frosting– Usually I’m a chocolate girl, but these Vanilla cupcakes were so good! I also had a lot of fun piping on the frosting and I think they turned out so cute :)

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4. Gooey, Delicious, Incredible S’mores Bars– These might actually be number one in my book! They are so gooey, sweet, buttery, and delicious. Possibly one of the best things I have ever made :)

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5. Chocolate Chip Cookie Dough Cookies– These cookies intrigued me from the moment I saw them! I think the best part of making chocolate chip cookies is eating the raw dough, and these cookies let me eat cookies and dough all in one! Brilliant!

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6. Healthier Banana Bread– This Banana bread tastes just as good as my non-lightened-up favorite. A delicious, flavorful, and healthy banana bread is always wonderful to have around the house!

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7. Peanut Butter Chocolate Pretzel Truffles- This is a combination of all my favorite foods! Pretzel, peanut butter, and chocolate :)

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Honorable Mention: Felt Hairbow Tutorial– These were really #8, but since they aren’t a recipe, I won’t count them. They are a really fun craft project, though, and I often wear the bows I made :)

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8. Gooey Peanut Butter Reese’s Bars– These are at the top of my list of favorites, too, right up there with the s’mores bars. These are so gooey and so delicious!

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9. Swedish Meatballs– I’m so glad these made the top 10! Swedish meatballs are one of my favorite foods and I always love it when my mom makes them :)

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10. Mini Corn Dog Muffins– I have made these several times this year and my family absolutely loves them. They are so cute, tasty, and easy to make.

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And, because I can’t resist, here are a few of my favorites that didn’t make the list :)

Pioneer Woman Cinnamon Rolls– These will forever be one of my favorite foods. I would eat them everyday if I could :) I would wager that you will never have a better cinnamon roll than these.

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Pumpkin Deliciousness Cake– I may or may not have stood in the kitchen, eating piece by piece of this cake straight out of the pan ;)

Pumpkin Deliciousness Cake

Gooey Nutella Bars– These, along with the s’mores and reese’s bars, are in my top 3 favorite desserts of the year. So tasty! My kitty thought they were great, too :)

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Lofthouse Sugar Cookies

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Ahhh Lofthouse cookies…how I love them. They’re those cookies that they sell in grocery stores with the holiday-themed frosting. Whenever someone brings those to parties, cialis sale I definitely eat my share! There’s a recipe going around that claims to be a copy-cat of the Lofthouse Sugar Cookies so I knew I had to try it and see if they lived up to their grocery store counterparts!

lofthouse cookies blog-3So what did I think? These cookies were definitely really tasty. I decided to add some maple flavoring to the frosting and I think it was a delicious contribution. I brought these cookies to a get together at a friends’ house and they were devoured! They’re easy to make and decorate and were definitely a hit. But do they taste like the Lofthouse cookies??? Well…I’m afraid not. I was a little disappointed because these don’t taste like the ones from the store. The flavor is a little different and they’re a little bit softer (which isn’t a bad thing).

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However, more about I definitely don’t regret making these cookies (and I don’t think my friends do either!) but I will say if you’re expecting cookies that taste exactly like Lofthouse, you might just have to go buy some from the store ;) These cookies are very delicious and easily customized for whatever holiday- you can even change up the shapes if you want.

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So, I hope you enjoy these cookies and try making them, even though they aren’t identical to the grocery store ones. They’re still very good :)

Tip: These cookies do spread out so if you’re trying to make them into different shapes, I wouldn’t try anything that has a lot of detail.

Lofthouse Sugar Cookies

Ingredients:

3 cups flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ cup unsalted butter
1 cup granulated sugar
1.5 large eggs
1 tsp. vanilla extract
¾ cup sour cream

Buttercream Frosting

½ cup unsalted butter
½ tsp. vanilla extract (or maple flavoring)
2 cups powdered sugar
Small pinch of salt
3 tbs. heavy cream
Sprinkles

Directions: 

  1. In a medium bowl, mix together the flour, baking soda, baking powder, and salt.
  2. In a large bowl, cream the butter and sugar together, either with a stand mixer or electric hand mixer, until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract extract and sour cream, and beat at low speed until combined.
  3. Add the dry ingredients to the wet ingredients and beat at a low speed until just combined.
  4. Once the dough has come together, divide it into two parts. Flatten the dough into rectangles about an inch thick, then wrap it with plastic wrap. Put the wrapped dough into the refrigerator overnight, or for at least two hours.
  5. After the dough has chilled, preheat the oven to 425 degrees. Line large baking sheets with parchment paper or Silpats.
  6. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
  7.  To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the butter and vanilla extract (or maple flavoring). Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
  8. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

Recipe from Two Peas and their Pod

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