Pumpkin and Dark Chocolate Energy Bites

It’s fall which of course means pumpkin EVERYTHING. And I love it! Pumpkin has so many great uses in baking, especially when it comes to baking something HEALTHY. Sadly, I don’t have many healthy pumpkin recipes up to this point on my blog, but I do love this Pumpkin Spice Dessert Dip and just made these Fudgy Butternut Squash Brownies with PUMPKIN instead of the butternut squash and they were amazing!

So, I’m excited to add these Pumpkin and Dark Chocolate Energy Bites to the mix. These little gems are so tasty and so very good for you! I don’t mind giving these to my kids for breakfast one bit. They’ve got fiber, protein, good fats and some great nutrients! Oh and the best part…DARK CHOCOLATE. 😀

They only take a few minutes to whip up–give ’em a try!

Pumpkin and Dark Chocolate Energy Bites
Author: 
Category: Dessert
 
Ingredients
  • 3 c. Oats
  • 1, 15 oz. Can Pumpkin Puree, NOT pumpkin pie filling (prefer organic)
  • ¾ c. Roasted Almond Butter (no salt, oil added...just roasted almonds)
  • ½ c. plus 2 T. Agave
  • ½ t. Cinnamon
  • ½ t. Pumpkin Pie Spice
  • 1 T. Pure Vanilla Extract
  • 6 T. Ground Flaxseeds
  • ¼ c. Shredded, Unsweetened Coconut
  • 1 c. Raw Sunflower Seeds, toasted
  • ¾ c. Chocolate Dreams Chocolate Chips
Instructions
  1. In the bowl of an electric mixer, beat together oats, pumpkin puree, almond butter, agave, cinnamon, pumpkin pie spice, vanilla, ground flaxseed and shredded coconut until well combined.
  2. Stir in sunflower seeds and dark chocolate chips.
  3. Roll into balls of about 1½″ in diameter.
  4. Place on a large baking sheet lined with parchment or foil and place in the freezer for one hour. Store in an air-tight container in the refrigerator.
Notes
Makes 45.

 

 

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Dark Chocolate Fudge Sauce

It’s summertime and we’ve been eating lots of ice cream around here! The other day I was craving the Jamoca Almond Fudge ice cream from Baskin Robbins which I haven’t had for YEARS and decided to recreate the coffee and chocolate ice cream concoction. So I whipped up a coffee ice cream and topped it with a hot fudge sauce and some roasted almonds…all dairy and refined sugar FREE, of course.

The coffee ice cream turned out fabulous and I may share that recipe another day but for now I wanted to share this awesome Dark Chocolate Fudge Sauce! The recipe I adapted it from called it a hot fudge sauce but when I warmed it up I got it a little TOO hot and it got too thin for my liking so I did away with the “hot” part and just left it at fudge! If you warm it up just a bit, it maintains a nice, thick, creamy texture and it really is perfect on ice cream or fruit!

Free of all the nasty chemicals, refined sugar, processed oil and whatever else goes into the store-bought kind and this one is spoon-licking good! And yes, it’s totally ok to just eat it straight from the jar. 🙂

Dark Chocolate Fudge Sauce
Author: 
Category: Dessert
 
Ingredients
  • 1, 14 oz. Can Full Fat Coconut Milk
  • ½ c. Sucanat
  • 1 T. Agave
  • ⅓ c. Unsweetened Cocoa Powder
  • Pinch Sea Salt
  • 2 T. Coconut Oil
  • 2 t. Pure Vanilla Extract
Instructions
  1. Place the coconut milk, sucanat, agave, cocoa powder and salt into a small saucepan and cook over medium heat, whisking frequently, until mixture comes to a boil.
  2. Turn heat to low-medium and simmer for 10 minutes, still whisking frequently.
  3. Remove from heat and whisk in coconut oil and vanilla.
  4. Allow the sauce to cool for 20 minuets. A thin film will form over the top as it cools, but simply whisk it before pouring it into an airtight glass container.
  5. Store in the refrigerator. Warm up VERY slightly and give a good stir to get a nice, creamy texture.

 

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Chocolate Fudge Tart

Chocolate Fudge Tart 2

Chocolate Fudge Tart 1

If I told you this scrumptious looking Chocolate Fudge Tart was gluten free, dairy free, has ZERO refined sugar and is no-bake, would you believe me?  Well, it’s totally true!  I used this recipe from Deliciously Organic and modified it just a bit to my liking.  What resulted was one of the richest, most delicious things I’ve ever had.  If you like super dark chocolate and fudge, this is the recipe for you. And if you don’t like super dark chocolate and fudge…what’s wrong with you?!?!!

Just kidding.

Chocolate Fudge Tart 3

Chocolate Fudge Tart 4

I love that the crust uses almond meal…it’s absolutely delicious in the recipe.  Little confession though…I had to use half almond meal and half oat flour (which I just made by processing organic rolled oats in my processor) because I ran out of almond meal.  It was still delicious and I might just make it that way from now on.  As with all “healthy” treats, this one still has calories and sugar, just not the refined, overly processed junk.  So use moderation but definitely feel free to indulge without guilt!  Make it for someone you love this Valentine’s Day!

Chocolate Fudge Tart 5

Chocolate Fudge Tart
 
Ingredients
Crust
  • 2½ c. Almond Meal (or half almond meal and half oat flour)
  • ½ c. plus 1 T. Hershey Special Dark Cocoa Powder
  • ¾ t. Sea Salt (I use pink Himalayan
  • ⅓ c. Agave (or maple syrup, honey)
  • ⅓ c. Coconut Oil, melted
Fudge Filling
  • 3 c. Hershey Special Dark Cocoa Powder
  • 1 t. Sea Salt (I use pink Himalayan)
  • 2 c. Agave (or maple syrup, honey)
  • ⅓ c. Coconut Oil, melted
Instructions
  1. Lightly oil or spray a 9-inch springform pan with non-stick cooking spray.
For the Crust
  1. In a large bowl, whisk together the almond meal, cocoa powder and sea salt. Stir in the agave and coconut oil until large clumps form. Press into the bottom and up the sides of springform pan.
For the Chocolate Fudge Filling
  1. In a large bowl, whisk together the cocoa powder and salt. With a large wooden spoon, stir in the agave and coconut oil. Mixture will get VERY thick. Pour into the crust and gently spread into an even layer. Freeze or refrigerate for about two hours, until firm. Cut into slices and serve immediately. (I actually froze mine overnight so it was a bit too firm when I took it out of the freezer. I had to let it sit and soften for about 30-45 minutes, just fyi.)
Notes
Serves16

 

 

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Dark Chocolate Cheesecake for Christmas

I am more excited about this Christmas season than ever before!  And it’s mostly because I will be baking my way through the next 25 plus days and documenting every gloriously sweet moment on this blog!  Since there are so many awesome recipes I want to try right now, I’ll be posting a new one every Monday and Wednesday of the week from now until Christmas.  Most likely one will be something baked (cookie, cake, etc) and one will be unbaked (candy, party mix, etc).

I’ve decided to kick off all the festive baking with this amazing  Dark Chocolate Cheesecake with Cappuccino Ganache.  This thing is decadent and rich and worth every single calorie you will have to burn on the treadmill the next day.  You really can’t go wrong bringing chocolate to a holiday gathering because seriously, who doesn’t love it??

The only problem (well, ok there were two) I encountered with this cheesecake is that the butter in the cookie crust started seeping out of my springform pan for some reason (I have NEVER had that happen before–weird!) so I had to put a cookie sheet beneath it to catch it all. And problem number two was that I didn’t realize how much volume adding two cups of melted chocolate chips would add to this recipe so my 9-inch springform pan got very full…TOO full!  I’d advise you to use at least a 10-inch round springform pan.  And don’t freak if the top gets kind of funky and cracked; your just going to cover it with ganache anyway.  I torted mine to give it a nice even surface before spreading the ganache over it and in the end it turned out perfect!

What are you most looking forward to baking this Christmas season??  I’d love to know!

Dark Chocolate Cheesecake with Cappuccino Ganache
 
Ingredients
Dark Chocolate Cheesecake
  • 2½ c. Oreos, crushed (I did mine in a food processor)
  • 1 Stick Unsalted Butter, melted
  • 4, 8 oz. Packages Cream Cheese, softened
  • 1½ c. Granulated Sugar
  • ¾ c. Whole Milk
  • 4 Eggs
  • 1 c. Sour Cream
  • 2 T. Pure Vanilla
  • ¼ c. All-Purpose Flour
  • 1 c. Semi-Sweet Chocolate Chips
  • 1 c. Bittersweet Chocolate Chips
  • ¼ c. Hershey's Special Dark Cocoa
Cappuccino Ganache
  • 9 oz. Bittersweet Chocolate, finely chopped
  • 1 c. Heavy Whipping Cream
  • 2 T. Instant Coffee (or 1 T. Espresso Powder)
  • ¼ t. Cinnamon
Instructions
For the Cheesecake:
  1. Preheat oven to 350 degrees and grease a 10-inch springform pan.
  2. In a medium bowl, combine the crushed Oreos and melted butter and press evenly into the bottom of the springform pan, pressing the crust up onto the sides of the pan just a little.
  3. In a small bowl, melt the semi-sweet and bittersweet chocolate chips in the microwave at 20-second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside and let cool slightly.
  4. In the bowl of an electric mixer, beat the cream cheese and sugar until smooth. Blend in the milk and then mix in the eggs, one at a time. Beat in sour cream, vanilla, flour and cocoa until smooth. Beat in the melted chocolate and spread evenly into the springform pan.
  5. Bake for 1 hour. Turn the oven off and let the cheesecake cool in the oven with the door closed for at least 1 hour (I left mine in for 3 but if I'm pressed for time, I take it out at about 1 hour...it's supposed to help prevent cracking, if you care about that). Let cool completely and then chill in the refrigerator overnight.
For the Ganache
  1. Place the chopped chocolate and cinnamon in a medium bowl. In a small saucepan, heat the heavy whipping cream over medium heat. Bring just to a boil. In a separate bowl, dissolve the instant coffee in 3 tablespoons of the boiling heavy whipping cream and then add back to the rest of the heavy whipping cream in the saucepan. Pour the heavy whipping cream over the chocolate and stir until smooth. Let cool slightly to barely warm and almost room temperature. Pour over cheesecake by starting at the center of the cake and with a spoon, slowly smooth it out toward the edges and slightly over. Let cool completely and store in the refrigerator. Decorate with shaved white chocolate, if desired.
Notes
Serves 12-15.

 

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GiGi’s Cupcakes

Last Friday night Jeremy and I visited one of the two new cupcakes places (yes TWO) that opened up this week in Springfield, MO.  GiGi’s is a franchise based out of Nashville, TN and I had heard good things about them so I was pretty excited to visit.  The place is cute, simple and clean inside.  No frills.  And quite frankly they don’t need frills because the cupcakes are gorgeous!  At three dollars apiece, they are good-sized and well worth the money.  And the frosting…OMG don’t even get me started on the frosting on top of these cupcakes.  The minute we stepped inside the doors and my eyes fell upon the mountain of frosting piped on top of the cupcakes, I was mesmerized and drooling.  I’m a frosting girl all the way!

Since it was their opening night and they had been giving away free cupcakes all day to all their fans on Facebook, they were down to some basic flavors but still a good variety.   I would have LOVED to have tried the Tiramisu or Red Velvet but they were out of those so we went with Wedding Cake (my choice), Midnight Magic (Jeremy’s choice) and Chocolate Salted Caramel.

The Chocolate Salted Caramel consisted of a yummy super dark chocolate cake with caramel buttercream topped with chocolate ganache and a sprinkle of sea salt.  It was very good and I loved the salt and chocolate combination but the caramel buttercream was just a tad too sweet for both of us.  Somehow we still managed to eat most of it though…how did that happen?!

My choice, the Wedding Cake, was vanilla cake topped with vanilla buttercream.   The cake was on the denser side and not so light and fluffy and the buttercream was very thick, creamy and smooth, not greasy at all and had a wonderful vanilla flavor.  I really enjoyed it, especially the frosting.

Jeremy’s choice, the Midnight Magic, was our favorite.  It was a rich chocolate cake topped with an absolutely delicious cream cheese frosting and mini chocolate chips.  We ate the whole thing and loved every bite.

I’m really looking forward to going back and trying more cupcakes.  And I will go back!  I can’t stop thinking about the frosting…and the Tiramisu cupcake…and the Miss Princess (strawberry) cupcake…and the Red Velvet cupcake..and the frosting..and the Kentucky Bourbon Pie cupcake…and the…

P.S. Check out all GiGi’s offerings here!

P.S.S.  After linking to her page, I read her story of how she started and it is totally inspiring!  Check it out!

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Salted Caramel and Dark Chocolate Popcorn

I’m not a huge popcorn fan but every now and then I do love to munch on some caramel or cheese popcorn and it’s usually around Christmas when some member of my family sees fit to lug a HUGE tin of the stuff to our family holiday dinner.  Ya know, cause there’s not enough food at those family dinners.

So the other day I remembered how my mom used to make caramel corn in the microwave.  I mean, really, really good caramel corn.  From the microwave!  She sent me the recipe and I made it for the first time ever and I have to say it’s even better than I remember as a kid.  Maybe I can appreciate it more now?  Who knows.  But for whatever reason I love the stuff and it’s very addictive.

I added my own little touch with some sea salt and then through in some homemade dark chocolate and peanut popcorn.  The recipes for both are below and they are super simple but if you only choose to do one, make the caramel corn!

Enjoy!

Salted Caramel and Dark Chocolate Popcorn
 
Ingredients
Salted Caramel Popcorn
  • 8 c. Popped Plain Popcorn (NO salt or butter)
  • 1 c. Packed Brown Sugar
  • ½ c. (1 stick) Unsalted Butter, cut into chunks
  • ¼ c. Light Corn Syrup
  • ½ t. Regular Salt
  • ½ t. Baking Soda
  • ½-1 t. Fine Sea Salt (depending on how salty you want it to be)
Dark Chocolate Peanut Popcorn
  • 4 c. Popped Popcorn (NO butter or salt)
  • 1½ c. High Quality Dark Chocolate Candy Coating (NOT chocolate bark)
  • ½ c. Dry-Roasted Peanuts
Instructions
For the Salted Caramel Corn:
  1. Line a large cookie sheet pan with foil. Place Popped corn in a large brown paper bag. Set aside.
  2. Combine brown sugar, butter, corn syrup and regular salt in a large bowl. Microwave on high setting 3-4 minutes, stirring after each minute, until mixture comes to a boil (it only took 3 minutes for mine to boil). Microwave 2 minutes longer (without stirring) and then stir in baking soda. Pour syrup mixture over popped corn in bag. Close bag and shake well. Microwave for 1½ more minutes. Shake bag well. Microwave 1-1½ minutes more (I stopped at 1 minute because it smelled slightly burned and 3 or 4 pieces did burn--no biggie, just watch it). Add the sea salt and shake bag well. Pour onto the large cookie pan. Cool and stir to separate.
For the Chocolate Peanut Popcorn
  1. Line a large cookie pan with foil. Place popped popcorn and peanuts in large brown paper bag. Melt the chocolate in a medium bowl at 20 second intervals, stirring between each, until completely melted and smooth. Pour chocolate into the bag over the popcorn and peanuts and shake well. Pour onto the cookie pan. Cool and stir to separate.
Notes
Serves...well, it depends on how well you share. :)

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Salty-Sweet Butter Pecan Cookies

I’ve not made a whole lot of pecan cookies in my life other than these Pecan Sandies, so when I found out tomorrow is National Pecan Cookie Day, I thought it would be a good opportunity to try another yummy cookie recipe.  I found this one from King Arthur for Salty-Sweet Butter Pecan Cookies.  The cookie is loaded with pecans, butterscotch chips and rolled in a sugar and salt mixture.

I of course just HAD to mess with the recipe.  I omitted the espresso and butterscotch chips and subbed in dark chocolate chips and dried cherries and then sandwiched them with marshmallow buttercream.  I really, really liked my finished product but I can’t wait to try the original version below.  Overall, this recipe makes one seriously delicious cookie.

Enjoy!

Salty-Sweet Butter Pecan Cookies
 
Ingredients
  • 1⅓ cups pecan halves
  • ⅔ cup light brown sugar, firmly packed
  • ⅔ cup granulated sugar
  • ½ cup butter
  • ½ cup vegetable shortening
  • ½ teaspoon salt
  • ½ teaspoon espresso powder
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • ¾ teaspoon butterscotch, vanilla-butternut, or butter-rum flavor
  • 1 teaspoon vinegar, cider or white
  • 1 large egg
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1⅓ cups butterscotch chips
  • ⅓ cup granulated sugar mixed with 1 to 1¼ teaspoons salt, for topping*
  • If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to ½ cup (3½ ounces) granulated sugar mixed with 1¾ to 2 teaspoons salt.
Instructions
  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  2. Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
  3. In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
  4. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
  5. Mix in the flour, then the chips and toasted nuts.
  6. If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3½ to 4 hours will spread moderately; chilled overnight, it will spread much less.
  7. Mix the ⅓ cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1½" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1¼" balls of dough.
  8. Bake the cookies for 10 to 11 minutes — 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
Notes
Makes about 3-4 dozen cookies. There are a few of options once you have the dough made. If you bake the cookies right away, you'll have a flatter, lighter-colored cookie. Refrigerate it for 4 to 5 hours, the cookies will be flat, but not "puddle-y." Chill overnight, and the dough dries out, with some of the starch in the flour turning to sugar. The cookies will be darker, more "caramel-y," and won't spread nearly as much. These cookies are a good candidate for the "tablespoon vs. teaspoon" scoop choice. A tablespoon cookie scoop (actually 4 level measuring teaspoons) will yield big, 3" cookies; a teaspoon scoop (1¾ level measuring teaspoons) will make smaller (2¼") cookies. Also, the sugar-salt coating can be made more or less assertive, your choice. Use the lesser amount of salt for a less adventuresome audience; the greater amount for those who love the salty/sweet experience. It's easy to make some of both; just divide the dough in half, and make the coating both ways, rolling half the cookies in the saltier coating, half in the milder.

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Shopping for Sweets

Every now and then I like to wander over to Etsy and see what kind of deliciously evil treats people are coming up with in the Edibles section.  I love the creativity that goes into some of the sweet confections and it’s inspiring to see how many of these people make a living doing what they love.

These were some dark and decadent desserts that were calling my name and I simply couldn’t pass up the opportunity to share them with you all.  Take a couple of minutes and check out these fun shops and most importantly, buy something!

Have a lovely day!

Rocky Road Cookies by cookietown

XXX Rated Dark Chocolate Bliss Brownies by cupcakesinjars

Chocolate Peppermint Cupcakes by thetinykitchen

Artisan Candy Bars by BeesandBeans

Mayan Dark Chocolat Caramel Bars by haveitconfections

 

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Mudslide Cookies

This amazing cookie recipe was given to me by my friend, Judy.  I met Judy at my first “real job” I had shortly after I graduated college.  Judy was pretty much the resident office baker and she brought in desserts like I had never seen or tasted before!  I mean, I grew up loving to bake and cook but the treats she brought in soon made me realize there was a whole wide world of baking I had never explored.  I’ll never forget the first time I had ganache was in a dessert she had made.  I thought it was absolutely divine!  From then on I started reading and really digging into baking, beyond basic cookies and brownies.

So, she really inspired me and I have her to partially thank for my love of baking, especially baking with chocolate!  This recipe was one of the first I made of hers and I fell in LOVE with it.  These cookies are rich and chocolatey, almost like a brownie in cookie form.  And they look beautiful too because they form a shiny, delicate shell of sorts on the outside.  It’s almost like a brownie, cookie and chocolate truffle all rolled into one!  Just scrumptious!  Enjoy!

Mudslide Cookies

4 oz. Unsweetened Chocolate, finely chopped

3 oz. Bittersweet Chocolate, finely chopped

1/2 c. Semi-Sweet Chocolate Chips

3 T. Unsalted Butter

1/3 c. + 2 T. AP Flour

1 t. Baking Powder

1/2 t. Salt

3 Large Eggs

1 c. White Sugar

1 1/2 t. Pure Vanilla Extract

1 1/4 c. Semi-Sweet Chocolate Chips

Directions

Preheat oven to 400 degrees.  Line two baking sheets with parchment paper.

In a medium bowl, melt the unsweetened chocolate, bittersweet chocolate, semi-sweet chocolate and butter in a microwave, stirring every 20 seconds until completely smooth.  Set aside and let cool.

Whisk together flour, baking powder and salt.  Set aside.

In an electric mixer, beat the eggs, sugar and vanilla until light and fluffy, 3-4 minutes.  Add the cooled, melted chocolate mixture and combine on low speed.  Add flour mixture and continue to beat on low speed until almost combined, about 1 minute.  Stir in chocolate chips by hand.

Using a 2-inch scoop, drop onto baking sheets, about 3 inches apart.  Bake for 10 minutes, rotating pans and switching racks half way through.  Let cool on baking sheets for 2 minutes and then transfer to a wire rack and let cool completely.

Makes 28 cookies.

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Triple Chocolate Muffins

Today is National Chocolate Chip Day and to celebrate I came up with these super easy Triple Chocolate Muffins.  If you need something in a hurry, these are perfect and quite frankly they could pass as cake.  I’m really not sure who eats this kind of stuff for breakfast, but I will admit they would go perfect with a cup of coffee.

I adapted this recipe (as you can see I use Allrecipes.com quite a bit) and didn’t have the full cup of sour cream so I did part Miracle Whip which I’ve used in baking before with great results.  I made a few other changes and ended up with an awesome super soft, super chocolatey muffin.  Enjoy!

Triple Chocolate Muffins

2 2/3 c. AP Flour

1 1/2 t. Baking Soda

1/2 t. Salt

1/2 c. Cocoa

3/4 c. White Sugar

3/4 c. Light Brown Sugar

1/2 c. (1 stick) Unsalted Butter, softened

3 Large Eggs

1 T. Vanilla

3/4 c. Sour Cream

1/4 c. Miracle Whip

1 c. Whole Milk

3/4 c. Semi-Sweet Chocolate Chips

3/4 c. White Chocolate Chips

Directions

Preheat oven to 350 degrees.  Line or grease 24 regular size muffin cups.

Beat together butter and white and brown sugar on medium-high speed until light and fluffy, about 3 minutes.  Meanwhile, whisk together flour, baking soda, salt and cocoa.  Add eggs, one at a time to the butter/sugar mixture and beat in vanilla.  Beat in the sour cream and Miracle Whip.  Add one-third of the flour mixture and mix thoroughly.  Add half the milk and beat until thoroughly incorporated.  Add half the remaining flour, beating until incorporated.  Add the rest of the milk and beat thoroughly and the rest of the flour.  Stir in both kinds of chocolate chips.

Fill cupcake tins 2/3 with the batter and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.  Cool 5 minutes before removing from the pan.

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Raspberry and Dark Chocolate Chip Scones

Earlier this evening I whipped up some “test” scones for a baby shower tomorrow.  The reason they were “test” scones is because it was the second time I had EVER made scones.  I knew that I LOVED the recipe I had made just a few weeks earlier, but it was for a savory Jalapeno Pepper Jack Scone so I determined to adapt it and make it work.  And it did!  Much to my relief.

In my opinion, these are the best scones and so easy!  They are soft, buttery and flaky with a perfectly crisp outside and the combination of raspberry and dark chocolate is divine.  I always thought scones were hard to make but they definitely are not.  I think it just comes down to having a good recipe.  Enjoy!

Raspberry and Dark Chocolate Chip Scones

2 c. AP Flour

1 T. Baking Powder

1 t. Salt

1/4 c. Granulated Sugar

1 Stick Unsalted Butter, cold

2 Large Eggs

3/4 c. Heavy Whipping Cream (plus more for brushing tops of scones)

1 T. Pure Vanilla Extract

1 c. Frozen Raspberries

1 c. Dark Chocolate Chips (I used Ghirardelli Double Chocolate Bittersweet)

Directions

Preheat oven to 400 degrees.

Whisk together flour, baking powder, salt and sugar in a large bowl.  Dice butter into small cubes and work into the flour mixture with your hands until it resembles a coarse meal.  The flour should be nice and crumbly.

Whisk together the eggs, heavy cream and vanilla. Add the wet ingredients all at once to the dry ingredients and fold together with a fork until almost fully incorporated.  Gently fold in chocolate chips and then lightly flour the surface of the counter where you will turn out the dough.

Divide dough into two portions.  Working quickly, toss 1/2 cup of the frozen raspberries in flour and then gently, but quickly, incorporate them into the dough.  It will be quite sticky.  Flour your hands and turn the dough onto the floured counter, and quickly but gently form the dough into a rectangle about 14 inches long and 2 inches thick.  Press against sides with a large knife to get straighter edges.  Cut dough in half and then cut the halves diagonally.  Repeat with remaining half of dough.  Place onto a baking sheet lined with parchment paper and brush with heavy cream.  Bake for 20 minutes, rotating pans once, until scones are golden brown.  Let cool completely and drizzle with vanilla glaze (optional).

Makes 8 scones.

Vanilla Glaze

1/2 c. Powdered Sugar, plus 2 T.

5 t. Milk

2 t. Pure vanilla extract

Directions

Whisk together all ingredients until smooth.

 

 

 

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