Rich, Dark, Cocoa Scone

This is the richest, most decadent scone to adorn a tea or breakfast table. Rich with cocoa and cream, it needs only a scant drizzle of glaze. I cut this one in smaller pieces because of the richness.

Ingredients:
2 cups all purpose flour or white spelt or gluten free mix of your choice
6 tablespoons cocoa
6 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream or 1/2 & 1/2
Glaze:
3/4 cup powdered sugar
2 tablespoons cocoa
1-2 tablespoons milk
Mix all dry ingredients in a large bowl.

Add the cream, stirring/folding gently just until all dry ingredients are moistened.

Roll or pat into a circle on a lightly greased sheet pan.

Cut into 10-12 pieces, gently spread apart so there is a 1/4 inch between all the pieces.

 Bake at 400F. for 9-14 minutes until puffed and drying around edges (they would appear golden if they weren't already brown).
Allow to cool for 10 minutes then remove to serving plate.

 Whisk all the glaze ingredients together, add milk if too thick or more powdered sugar if too thin. Drizzle glaze over scone, lick fingers...just kidding...maybe ;)

Enjoy responsibly, that means to eat some fruit with it if it is breakfast. A glass of milk would be great!!

Apple Dulce De Leche Cheesecake Cookie Bites

If you like apples, cheesecake, or dessert as a whole, you will want to try these. Simple, quick, and oh, so yummy!
I used the cheesecake cookie recipe found on this page : http://hearthandhospitality.blogspot.com/2010/03/cheesecake-cookie-bites.html but cut it in half, added apples and dulce de leche. Here's how...
1 cup flour, all purpose or spelt
1/3 cup packed brown sugar
6 tablespoons cold butter, cut into bits
1  8oz. package cream cheese
1/4 cup sugar
1 egg
1 teaspoon vanilla
2 apples, peeled, cored, minced
1 tablespoon apple cider or juice or a few drops lemon juice
2 tablespoons packed brown sugar
1/3 cup canned dulce de leche, I used Nestle brand, the leftover will last in the fridge for a week or so
1/4 cup cream or whole milk
Mix flour and 1/3 cup brown sugar. Cut in the butter until coarse crumbs.
Press all, except 1 cup, into the bottom of a 9x9 inch baking dish.

Preheat oven to 350F.
In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy. Add vanilla and egg, beat until well combined.

Pour into the crumb crust.

Hmm, photo turned itself around...just look at it sideways and you'll catch on.

 Toss apple, with cider, and brown sugar.

 Sprinkle on top of cheese mixture.

Top with the remaining crust mixture.

 Bake 20-25 minutes or until it is soft but not liquid or a loose jiggle, some slight movement is good. 

Cool completely, then chill in refrigerator.
In a small, very heavy bottom saucepan, heat cream. Add dulce de leche, stir constantly until melted together and smooth. Drizzle over chilled bars, either before or after cutting, your choice.

Did you notice it too? Yea, one's missing again...

 These were perfect for the Autumn day in the sukkah yesterday.