Goat cheese, Parmesan, Chive, and Red Pepper Scones

Adapted from Joy the Baker

3 cups all-purpose flour

1 tb sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cracked black peper

3/4 cup unsalted butter, cold and cut into cubes

1 egg, beaten

3 tb cold water

3/4 cup sour cream, cold

1/3 cup chopped chives

3/4 cup Goat cheese

1/4 cup grated Parmesan cheese

1/2 cup chopped red bell pepper

coarse sea salt, cracked black pepper, and smoky paprika for topping

1) Place rack in center and upper third of oven and pre-heat to 400 degrees.

2) Line two baking sheets with parchment paper and set aside.

3) In a mixing bowl, sift flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.

4) In another bowl, combine egg, sour cream and water. Beat lightly.

5) Add flour mixture all at once, stirring enough to make soft dough.

6) Add the chives, goat cheese, chopped red bell pepper, Parmesan cheese.

7) Place dough on a well floured surface and knead the dough together.

8) Place more flour on the counter and roll dough out until it is about 1-1.5 inches think. Cut into 2-2.5 inch rounds using a biscuit cutter (or simply cut with a knife dipped in flour).

9) Place on prepared baking sheet, brush with egg wash and sprinkle with sea salt, black pepper, and smoky paprika.

10) Bake for 12-15 minutes. Best if served warm.

Delicious with Crock-pot Chicken pot pie placed over biscuits!

Chocolate Dipped, Toffee Rolled, Cake Balls

Especially Dark Chocolate Cake: Hersey's Especially Dark Chocolate Cake/ "Auntie Linda's Cake"

2 cups sugar

3/4 Hersey's Special Dark Cocoa

1 1/2 tsp baking soda

2 eggs

1/2 cup vegetable oil

1 cup boiling water

1 3/4 cup all-purpose flour

1 1/2 tsp baking powder

1 tsp salt

1 cup milk

2 tsp vanilla extract

1) Heat over to 350 degrees. Grease and flour two 9-inch round baking pans.

2) Sift together sugar, flour, cocoa, baking soda, and salt in a large bowl.

3) Add eggs, milk, oil, and vanilla and beat at medium speed with an electric hand mixer for 2 minutes. Stir in boiling water (batter will be thin).

4) Pour batter into prepared pans.

5) Bake for 30-35 minutes or until wooden toothpick in the center comes out clean. Allow to cool.

Especially Dark Chocolate Frosting:

1/2 cup (1 stick) butter

2/3 cup Hersey's Special Dark Cocoa

3 cups powdered sugar

1 tsp vanilla extract

1) Melt butter, stir in cocoa.

2) Alternately add powdered sugar and milk, using an electric hand mixer, blend until smooth.

3) Add a 1 tb of milk if needed. 

4) Stir in vanilla.

Chocolate Dipping Sauce:

16 Ounces of dark chocolate chips

1/2 cup unsalted butter

2 tb heavy cream

Cake Balls:

1) Line parchment paper on two cookie sheets. 

2) Once cake is cool, crumble into a large mixing bowl.

3) Using the electric hand mixer, blend 1/2 cup of frosting at a time with the crumbled cake, until all of the frosting and cake a well incorporated.

4) Roll a heaping tablespoon of the mixture into a smooth round ball and place on cookie sheet (keep in mind these will not expand, so you can place close together, but not touching).

5) Continue to roll the mixture into round balls, once the entire mixture is used, place the cake balls into the freezer.

6) Allow the cake balls to freeze for at least an hour.

7) Meanwhile, in a double boiler, heat chocolate chips and butter until melted and well incorporated. To thin out, add the 2 tb of heavy cream. (Make sure that the chocolate has completely melted to allow a thin smooth coating).

8) Remove from the stovetop and dip each frozen cake ball (one at a time) into the chocolate dipping sauce. Place back on parchment paper.

9) Before the chocolate dipping sauce hardens, sprinkle topping (Toffee bits, peppermint, or whatever your favorite topping may be).

10) Place back in freezer until you want to serve them.

11) They present best in mini-cupcake liners.

Enjoy!

Nutella Brownie Bites

// February 10, 2013 \\

Adapted from Buns In My Oven

Brownies:

1/2 cup (1 stick) butter

1 cup sugar

1/2 cup Nutella

2 Eggs

1/2 heaping cup of cocoa powder (I prefer Dark Cocoa Powder)

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp espresso powder (optional)

2 tsp Vanilla Extract

3/4 cup all-purpose flour

5 ounces chocolate chips

Frosting:

1/4 cup unsalted butter (at room temperature)

4 ounces cream cheese

1/4 cup nutella

1 tsp Vanilla Extract

1 1/2 cup powdered sugar (plus 1/4 cup more if you prefer fluffier frosting)

Brownies:

1) Pre-heat oven to 350 degrees. Butter a 9x13 baking dish.

2) In a small sauce pan over low heat, melt butter completely. Stir in sugar and continue to cook for 1-2 minutes, continuously stirring. Do not allow to boil.

3) Remove from heat and stir in Nutella, until well combined.

4) Pour butter mixture into a large bowl, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.

5) Stir in flour and chocolate chips until well combined.

6) Spread into prepared pan and bake for about 30 minutes. Test with a toothpick, as you want the brownies to be moist, but not under cooked. 

7) Allow to cool for about 20 minutes.

Nutella Cream Cheese Frosting: (with help from Joy the Baker)

1) In a large mixing bowl, using an electric hand mixer, blend cream cheese on medium speed until soft and smooth.

2) Add softened butter and mix until incorporated.

3) Add 1 cup of powdered sugar, followed by the vanilla extract and Nutella.

4) Add remaining powdered sugar. Beat on medium until frosting is smooth.

To Assemble:

1) Once the brownies have cooled, take a cookie cutter of your choice (I used a round one, about an 1 inch in diameter) and cut as many of those shapes as you can!

2) Frost one side of half of your shapes and assemble them as sandwiches.

3) If you choose, dust with powdered sugar.

ENJOY!

Vanilla Extract

Homemade vanilla extract: Adapted from Averie Cooks

8-12 Ounce glass jar with cork lid
6 ounces Good quality vodka or rum
2-4 Vanilla beans

1) Split vanilla beans lengthwise with a knife, stopping 1-inch from one end.
2) Place vanilla beans in jar.
3) Pour vodka or rum over the beans until it's about 95% full. Seal jar and shake for about 30 seconds.
4) Set in a cool dark place for 6-8 weeks. The longer the better, it shouldn't smell prominently like alcohol.
5) Best part!: as vanilla extract is used, top off brewing jar with more vodka to allow the vanilla making-cycle to continue. Every 6 months, replace the vanilla beans.

You can use the same process to make orange or lemon extract. Simply peel the orange or lemon in small widths and place in jar instead of the vanilla bean.