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.

Maple Glazed Scone...How many does this make?

 Did you notice right away that one is missing? Yea, someone had to be the "guinea pig", this was one instance it was good to be the test subject. I used maple extract for the flavoring because syrup wouldn't give this enough flavor without adding too much moisture. Of course you could play around with the glaze and syrup, maybe a good brushing with syrup would soak in then a lighter glaze...
Ingredients:
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon maple extract
1 1/4 cups whipping cream or heavy cream
Lightly grease a sheet pan, set aside.
Preheat oven to 400F. Mix flour, sugar baking powder, and salt in a large bowl.

Mix the extract in with the cream

then add to the dry ingredients, gently stirring just until combined.

Shape in a disc, cut into 6 or 8 pieces, place on prepared pan.

Bake 9-11 minutes. Cool on wire rack. Glaze, or not.

Glaze:
1 cup powdered sugar
1 teaspoon maple extract
1-2 tablespoons milk or cream
Mix until smooth, thin enough to drizzle but not watery.

Did I mention how good these were with coffee? "Thou shalt not covet!"

Savory Red Pepper and Chive Scone

I was looking through the labels on my sidebar as I was beginning to write this, I noticed that I have a label specifically for scones. Not surprised, they are simple, quick, and very versatile.

 This one is not a breakfast or tea scone, very nontraditional, with red pepper, chives, and sharp cheddar cheese. This is going to be used a lot this winter with soups, but for this hot weather it was a very good compliment to a big salad.

Ingredients:
2 cups all purpose (or white spelt) flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
4 tablespoons cold butter
1 cup grated sharp cheddar cheese
1/4 cup chopped fresh chives
1/3 cup finely chopped red pepper
3/4 cup half and half, plus 2 tablespoons to brush on the scone
Mix flour, salt, baking powder, and sugar in a large bowl. 
Cut in the butter, using a pastry cutter or fork, until it looks like coarse oatmeal.

Add the chives, cheese, and peppers.

  

Add the half and half. Don't over mix or they will be tough, just until combined.

 Dust counter with flour and roll or pat into a disc about 3/4 - 1 inch thick. 

Cut into 4, 6, or 8 pieces, or however many you wish, and transfer to a lightly greased sheet pan. 

Brush with the last 2 tablespoons of half and half. This gives it a glossy and slightly crisp exterior while the interior remains light and moist.

Bake in a preheated, 425F, oven for 20 minutes or until the edges are beginning to become golden.

This has a wonderful fragrance.

And one more time with the salad...

Dresses up and fills out a lighter meal for summer.

Creamy Roasted Mushroom Pasta

 Begin with these fresh mushrooms...

and end with this rich, creamy (not as much cream as you think), delicious mushroom pasta.

Before you close the page, take a look at the rest of the recipe, I roasted the mushrooms to deepen the flavor, then reduced a can of chicken broth into the sauteed onion and garlic. There was already so much rich flavor it needed only a few tablespoons of cream to complete the dish and put it over the top.
1 pound uncooked pasta
2 teaspoons olive oil
8-10 oz. fresh mushrooms
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons olive oil, or grapeseed oil
salt
pepper
1  14oz. can chicken broth
1/4 cup flour, rice, all purpose or spelt
1/4 cup cream or 1/2 & 1/2
Begin by roasting the mushrooms, this can be done just before or the day before. Use the 2 teaspoons olive oil to coat, I just put the olive in my palm then rubbed each one in it.
Place on a baking sheet pan and roast at 350F. for 20-25 minutes.

 This is what they look like when finished.

 Cut into quarters. Set aside.

In a large frying pan, saute the onions in the grapeseed oil (or whatever you use) until tender, in the last minute of cooking add the garlic, stir.

Pour in the broth and allow to reduce (boil off) until there is only about a 1/3 cup left (just guess).

While it is reducing, start the pasta water boiling in a large pot. When it comes to a rolling boil (big bubbles) pour the pasta in and give it a good stir to keep from sticking. 
When the broth is reduced add the flour, stir until thick and bubbly, maybe a couple minutes.

 Add the cream, stir.
Add the mushrooms, stir.

Add the salt and pepper to your taste, stir.
When the pasta is done, drain.
Spoon sauce over cooked pasta.

Enjoy!