Chocolate Chip Scones Recipe

Chocolate Chip Scones Recipe

Chocolate Chip Scones Recipe

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 TBSP baking powder
  • 3/4 tsp kosher salt
  • 1/2 cup very cold unsalted butter, cut into very small cubes
  • 1 cup mini chocolate chips
  • 1 large egg, cold
  • 1/2 cup heavy cream, cold
  • 1 tsp vanilla extract
  • a few tablespoons of additional heavy cream for brushing the tops
  • turbinado sugar for sprinkling the tops
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your chocolate chips throughout the mixture at this point.
  4. In a separate small bowl, lightly whisk together the heavy cream, the egg, and vanilla extract.
  5. Pour the wet mixture into the flour mixture. Stir just until combined. Do not overmix.
  6. Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9 inch circle or rectangle (about 1 inch thick) and cut into 8 pieces. The pieces will be triangles if you shaped into a circle, and the pieces will be rectangles if you shaped the dough into a larger rectangle.
  7. Gently transfer the scones onto a parchment paper lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar.
  8. Bake at 400 degrees F for 18-20 minutes until golden brown. If desired, sprinkle with extra turbinado sugar for more texture.
  9. Store leftovers completely cooled in an airtight container for up to 2 days.

Savory Caprese Profiteroles Recipe

Savory Caprese Profiteroles Recipe

Savory Caprese Profiteroles Recipe

Ingredients
  • 1 cup water (8 fl oz, 240 ml)
  • 1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup all-purpose flour (4.5 oz, 127 grams)
  • 4 large eggs
  • roma tomatoes, sliced
  • fresh mozzerella, sliced
  • fresh basil leaves
  • coarse salt, for sprinkling
  • cracked black pepper, for sprinkling
  • balsamic vinegar, for serving
Instructions
  1. Preheat oven to 400F. Line baking sheets with parchment or silpat.
  2. Place the water, butter, salt, and black pepper in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
  3. Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
  4. Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
  5. With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
  6. Use a small cookie scoop to scoop rounded mounds of batter onto your prepared baking sheet.This is the scoop that I use. Alternatively, you could pipe 1″ mounds of dough if you do not have a scoop. The shells will puff up considerably, so do not be concerned with how small the mounds are before they hit the oven.
  7. Place the baking sheet in the oven and turn to heat up to 425F. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 11-13 more minutes until the shells are crispy on the outside and set.
  8. Allow the shells to cool completely, then split down the middle with a pairing knife.
  9. To assemble, layer slices of tomato, with slices of mozzerella,and pieces of fresh basil. Sprinkle with coarse salt and black pepper then top with the other half of the shell. Serve with balsamic vinegar to drizzle on top.

Strawberry Pretzel Bars Recipe

Strawberry Pretzel Bars Recipe

Strawberry Pretzel Bars Recipe

Ingredients:

PRETZEL CRUST:
  • 2 cups finely crushed pretzels
  • 1/4 cup granulated sugar
  • 2/3 cup (11 Tablespoons) unsalted butter, melted
CREAM CHEESE LAYER:
  • 2 (8 0z.) packages cream cheese, softened
  • 2 Tablespoons milk
  • 1/4 cup granulated sugar
  • 1 cup Cool Whip topping, thawed
STRAWBERRY JELLO LAYER:
  • 2 cups boiling water
  • 1 (6 oz.) package strawberry jello
  • 1 1/2 cups cold water
  • 4 cups fresh strawberries, sliced

Instructions:

  1. Pre-heat oven to 350F degrees. Line a 13×9 inch baking pan with foil and spray with non-stick cooking spray. Set aside.

MAKE CRUST:

  1. In a medium sized bowl, mix pretzel crumbs, sugar, and butter together to form crust.
  2. Press pretzel crust into the bottom of prepared pan. Bake for 10 minutes. Let cool.

MAKE CREAM CHEESE LAYER:

  1. Using a hand mixer or stand mixer, mix cream cheese, sugar, and milk together until light and fluffy. Stir in Cool Whip.
  2. Spread cream cheese mixture over pretzel crust. Place in fridge until ready to use.

MAKE STRAWBERRY JELLO LAYER:

  1. In a medium sized bowl, stir boiling water into dry gelatin mix until completely dissolved. Stir in cold water. Refrigerate for 1 hour or until jello is thickened. Stir in sliced strawberries.
  2. Spoon strawberry jello over cream cheese layer. Place in fridge for 3 hours or until jello is firm. Cut into squares and enjoy!

S’mores Brownie Bars Recipe

S'mores Brownie Bars Recipe

S’mores Brownie Bars Recipe

Ingredients:

CRUST:
  • 1 1/2 cups graham cracker crumbs (about 10 whole crackers)
  • 1/3 cup granulated sugar
  • 1/3 cup salted butter, melted
BROWNIES:
  • 1 (18 oz.) box brownie mix
  • 1 cup milk chocolate chips
  • 1 (16 oz.) bag of marshmallows

Instructions

  1. Pre-heat oven to 350F degrees. Line a 9×9 baking pan with foil and spray with non-stick cooking spray. Set aside.

MAKE THE CRUST:

  1. In a medium sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until crust forms.
  2. Press graham cracker crust into bottom of prepared pan. Bake for 15 minute or until crust is lightly brown.

MAKE THE BROWNIES:

  1. Prepare brownie mix as directed on the back of the box. Stir in milk chocolate chips.
  2. Pour brownie mix on top of crust. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Switch your oven to broil. Evenly top brownies with marshmallows (see Step 5 photo above).
  4. Place the pan into the oven, broil until the marshmallows just begin to brown.
  5. IMPORTANT: I highly recommend standing near the oven while you do this to ensure that the marshmallows do not burn, checking every 20 seconds or so.
  6. Remove from the oven and let the brownies cool completely. To remove, gently lift the brownies out of the pan by using the extra foil on the sides. Pull the foil away and cut into squares.