Friday, July 20, 2012

Chocolate Chip Scones

Adapted from Joy of Baking

2 cups flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup chocolate chips (I used semi sweet)
1 teaspoon vanilla
2/3 cup to 3/4 cup buttermilk

1. Preheat oven to 400ºF and line baking sheet with parchment paper.
2. In a large bowl mix together flour, sugar, baking powder, baking soda, and salt. Cut in butter until the size of peas then stir in chocolate chips.
3. Mix vanilla and buttermilk together then add to dry ingredients. Stir with a fork until soft dough forms. Turn out dough onto lightly floured surface and pat into a 7" wide circle, about 1" thick. Cut into 8 wedges.
4. Place wedges onto baking sheet and brush tops with some milk. Bake 15-20 minutes until scones are golden brown on the top and bottom as well as hollow sounding when lightly tapped.
5. Let scones cool a few minutes on the baking sheet before transfering to a wire rack to cool completely. Serve & enjoy!

Makes 8. 

Wednesday, July 18, 2012

Red Velvet Whoopie Pies

Adapted from Brown Eyed Baker

3 cups flour
1/3 cup unsweented cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup vegetable shortening
1 cup packed light brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
3 teaspoons liquid red food colouring
1 cup milk
1 tablespoon lemon juice
1/2 cup cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

1. Preheat oven to 350ºF and line baking sheets with parchment paper. In a small bowl mix together milk and lemon juice, let stand until needed. In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2. In another large bowl cream together butter and shortening until light and fluffy. Blend in eggs, one at a time, until incorporated. On low speed blend in vanilla and food colouring.
3. Add half of the dry ingrdients to wet ingredients along with half of the soured milk. Blend in remaining flour and milk until smooth batter forms.
4. Drop batter by tablespoonfuls onto baking sheet, spacing about 2" apart. I baked 6 at a time on my baking sheet. Bake for about 10-12 minutes until just firm on top and toothpick comes out clean. Let cool on pan 3 minutes before transfering to wire rack to cool completely.
5. For the filling, in a large bowl cream together cream cheese, butter, and vanilla until smooth. Gradually blend in icing sugar. Spoon into piping bag fitted with #12 tip or into sandwich bag with corner cut off.
6. Squeeze some filling onto the bottom center of one cookie then sandwich together with another to make your whoopie pies! Serve & enjoy!

Makes about 20 assembled whoopie pies. Store in airtight container, separating layers with baking paper.

Sunday, July 15, 2012

S'mores Brownies

1 box brownie mix (425 grams)
18 graham crackers
1 cup semi sweet chocolate chips
12 large marshmallows, quartered
1/2 cup semi sweet chocolate chips

1. Preheat oven to 350ºF. Line 8x8" pan with tin foil and grease well.
2. Prepare brownie mix according to package directions. Spread half of the brownie mixture into the prepared pan. 
3. Place 9 graham crackers over brownie layer then sprinkle chocolate chips as well as marshmallow pieces over top and cover with 9 graham crackers. Spread remaining brownie mixture over graham cracker layer.
4. Bake brownies 25-30 minutes or until firm and toothpick comes out clean. Immediately upon removing brownies from oven, sprinkle over chocolate chips and when melted spread to cover top.
5. Let brownies cool completely then remove from pan and slice into squares. Serve & enjoy!

Makes 9.

Wednesday, July 4, 2012

Chocolate Raspberry Muffins

Adapted from Kitchen Simplicity

1 1/4 cups flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup rice bran oil
1 egg
1/3 cup milk
1 teaspoon vanilla
1/2 cup plain or honey greek yogurt
1 cup fresh or frozen raspberries

1. Preheat oven to 400ºF. Grease or line muffin pan with muffin cases.
2. In a large bowl sift together flour, cocoa powder, sugar, salt and baking powder. Set aside. In another bowl whisk together oil, egg, milk, and vanilla then add to dry ingredients and mix until moistened.
3. Fold yogurt into batter along with rapsberries. Divide batter among muffin cups filling 3/4 full. Bake 18-22 minutes or until toothpick comes out clean. Let muffins cool then serve & enjoy!

Makes 1 dozen.