I haven’t done a recipe roundup in QUITE awhile and thought it was high time I bring you some of the best, brightest and cutest dessert ideas from around the blog world! If only I had more time I’d make every. single. one. of these but we’re a little short on time these days so I will probably have to be satisfied with picking up some mini robin eggs at the store and eating ALL of them while I drool over these pics. Doesn’t sound like too bad of an idea, huh?
Every time I walk into the grocery store lately, all the beautiful berries are calling my name. Strawberries, blackberries and raspberries are just begging to be bought right now and I just had to find a recipe that I could use some of them in. I was struggling to find something that wasn’t a pie or layered cake when all the sudden I remembered a recipe I had made years ago for Strawberry Almond Muffins. I also remembered it was very good so I thought maybe I’d give it a shot…but with a few changes, of course. 😉
Instead of strawberries I decided to use blackberries and also wanted to add some white chocolate. The original recipe called for all-purpose and whole wheat flour but I wanted a slightly lighter muffin so I went with cake flour in place of the whole wheat. What resulted was one of the most delicious, tender and tastiest muffins ever! Now you could say this muffin was verging on cupcake status but hey, I see nothing wrong with that! All I know is I loved these and if you need a recipe to use up some berries, I encourage you to try this one! Feel free to substitute raspberries or sliced strawberries, if you’d prefer. You really can’t go wrong with whatever you choose.
Line 2, 12-cup regular muffin tins with cupcake liners. Preheat oven to 350 degrees.
In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time. Beat in almond and vanilla extracts.
In a separate bowl, whisk together the flours, baking powder and salt. Beat ⅓ of the flour mixture until the butter/sugar mixture, then beat in half the milk. Beat in another ⅓ of the flour. Beat in the final half of the milk and then the last ⅓ of the flour. Fold in white chocolate chips and almonds. Very gently fold in the blackberries and divide the batter evenly between the muffin tins (some of mine were quite full so you could probably get more like 25-28 muffins out of this recipe).
Bake in preheated oven for 22-25 minutes until a cake tester comes out clean. Let cool completely on a wire rack or eat while they are still a bit warm...they are VERY good like that. (I topped mine with a little white chocolate and single blackberry for the photos..up to you if you want to do that but be sure they have cooled completely if you do.)
Have I mentioned that all I did in DC was eat and shop? Well, it was. And part of that eating included these AMAZING scones that Joelle made while I was staying with her. I had one bite and knew I was doomed. They are light, soft, flaky…just…amazing. They are seriously the best scones I have had yet.
Now she made hers a maple flavor which I loved and will most likely do the next time I make these, but I wanted to do something a little “springy-er” so I chose a yummy lemon and coconut combination. I figured with Easter coming up, these would make the perfect sweet addition to a brunch or even a delicious Easter dinner dessert.
These scones are also unique because of what’s in the recipe..or should I say what’s NOT in the recipe. They are totally void of eggs and butter! I had to double check with Joelle to make sure I was reading the recipe right. Interesting! And one important thing about these scones–you do NOT want to overbake them (I learned the hard way ugh). In fact, you want to UNDERBAKE them. If they start to get brown around the edges, then they’ve baked too long. The perfect time is somewhere around 16-17 minutes so start checking them around 15 minutes. They’ll probably still look just slightly not cooked on top in the middle but that’s ok..they’re done, trust me!
Oh and did I mention these take about 10 minutes to throw together? Gotta love that!
1½ c. Cream of Coconut (NOT coconut milk. Look for it in the alcohol section at your store; it should be in with the drink mixers.)
½ t. Coconut Extract
Zest of one Large Lemon
¼ c. Fresh-Squeezed Lemon Juice (2 large lemons)
1 c. Powdered Sugar
½ c. Toasted Coconut (toast sweetened coconut on a baking sheet in oven at 350 degrees for about 7 minutes)
Line a 9x9 pan with foil, letting the ends hang over like "handles".
In a large bowl, whisk together the flour, salt, sugar and baking powder. Make a well in the center of the dry ingredients and then pour in the heavy cream, cream of coconut, coconut extract and lemon zest. Mix the batter together, by hand, with a wooden spoon until just moist. (I used my hands at the end to get all the flour mixed in.) Pour the batter into the foil lined pan and press into an even layer. Cover the dough with another layer of foil and smooth the top.
Freeze overnight. In the morning, let it set out for about 20 minutes. Line two large cookie sheets with parchment paper and preheat the oven to 350 degrees Place on a cutting board and carefully peel away the foil linings. You can slice them however you like; I cut diagonal and then straight across and then cut some of the slightly larger pieces in half for triangles.
Bake for 15-17 minutes, checking often to make sure they don't brown around the edges. Let them cool on the pans for a couple of minutes and then move them to a wire rack to cool completely. Top with glaze (see below).
In a medium bowl, whisk together lemon juice and coconut. Top each cooled scones with a small spoonful of lemon glaze, sprinkle with toasted coconut and let sit out until glaze has dried and hardened slightly.