Orange Chocolate Chip Buttermilk Scones

I wasn't sure how the first batch of scones would turn out. As I was preheating the oven I smelled some smoke so I turned the oven off  to clean it. Then I forgot to turn it back on. I put the scones in for 15 minutes and then wondered why the butter was melting but they weren't brown yet. So I took them out after realizing my mistake, preheated the oven and then baked them. They turned out slightly chewy and dense but still tasty. The second batch of scones, I placed the scone dough on a baking sheet and refrigerated it overnight. Then I baked them so August could serve them fresh and warm to his coworkers. The second batch turned out flaky on the outside and soft on the inside. The texture was better than the first batch. The chocolate chips were a bit sweet for my taste. Next time I will make these using dark chocolate chunks and maybe adding some orange extract or oil to the batter to boost the flavor.

Orange Chocolate Chip Buttermilk Scones

Inspired by Joy the Baker

Makes 12 mini scones

1 1/2 cups all purpose flour

2 Tbsp. granulated sugar

zest of 1 orange

1/8 tsp. orange oil or extract (optional)

2 1/4 tsp. baking powder

1/4 tsp. salt

6 Tbsp. cold unsalted butter (85 g)

1 large egg yolk

1/4 cup plus 2 Tbsp. cold buttermilk (plus extra if the dough is too dry)

1/2 cup dark chocolate chunks (or semisweet or dark chips)

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Sift flour, sugar, baking powder, baking soda and salt together in a mixing bowl. Stir in orange zest and orange extract.

3. Cut butter into flour mixture using a pastry blender or two forks until it resembles a coarse meal.

4. Whisk buttermilk and egg yolk in a small bowl.

5. Add egg mixture to flour mixture and stir until a soft dough forms. Fold in chocolate chunks with a rubber spatula.

6. Turn dough out onto a floured surface. Knead about 15 times. Roll out to 1" thickness. Cut into triangles. Place on baking sheet. Bake in oven 12-15 minutes or until the tops are turning slightly golden brown. Remove from baking sheet and serve warm or cool on wire rack. Store in airtight container up to 3 days. If not baking right away, cover the baking sheet with plastic wrap. Refrigerate overnight. Take out the next morning while oven is preheating and bake. 

White Chocolate Macadamia Nut Blondies

Macadamia nuts are so expensive unless you live in Hawaii or have the connections. I love it when my parents send me a bag to eat or to bake with. I am once again making white sweets with these blondies. Blondies are like brownies but not brown. They are moist and chewy, a cookie in bar form. Some baking lessons I've learned from this project are how to toast macadamia nuts, the difference between blondies and cookies, how not to burn the sides but to brown the bottom, how to cut white chocolate into chunks rather than shavings. I hear the tropical breezes calling.

White Chocolate Macadamia Nut Blondies

Inspired by the recipe from Exclusively Food

100 g butter

1/8 tsp. salt

200 g white chocolate, finely chopped

1 1/3 cup all purpose flour

1 tsp. baking powder

1/8 tsp. salt

2/3 cup macadamia nuts

200 g white chocolate, cut into small chunks

1/2 cup caster sugar

2 large eggs

1 tsp. vanilla extract

1. Prepare an 8x8 baking pan by lining the sides with foil and the bottom with parchment paper. This prevents burning of the sides but browning of the bottom. Toast the macadamia nuts in a pan over low heat until fragrant stirring occasionally. Cool and slice in halves or quarters. I found quarters were kind of small and hard to taste the mac nut flavor.

2. To chop the white chocolate finely, use a large serrated chef's knife. Start at a corner and cut in a rocking motion for shards and shavings. To cut white chocolate into chunks, heat the block in microwave for 10 seconds. This will make it easier to cut it into small blocks. Preheat oven to 340 degrees F.

3. Melt butter and finely chopped white chocolate in large saucepan. Stir in 1/8 tsp. salt. Stir over low heat until melted. Remove and cool for 5 minutes.

4. In a medium bowl mix together flour, baking powder, 1/8 tsp. salt, macadamia nuts, and white chocolate chunks.

5. Stir the sugar into melted chocolate. Whisk in eggs and vanilla until combined.

6. Fold the flour mixture into melted chocolate mixture. Mix just until combined.

7. Spread into prepared pan. Bake in preheated oven for 30-35 minutes. Test with a toothpick at 30 minutes. When it is ready it will be golden brown and puffed. Do not overbake or it will be dry.

8. Let blondies cool completely in pan. Slice and serve. May be stored at room temperature in an airtight container for up to 3 days or in the fridge but bring to room temperature before serving.

Vanilla Bean Ice Cream

For a long time I was in love with vanilla bean ice cream. Perhaps it was because it wasn't too sweet and had a delicate flavor. It is pure, classic, and naked in its simplicity. This vanilla ice cream recipe comes from the book The Perfect Scoop by David Lebovitz. I've made many of his recipes and they have all turned out delicious. I made a custard base and then froze it in my Kitchen Aid ice cream maker.

Vanilla Bean Ice Cream

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

pinch of salt

1 vanilla bean

6 large egg yolks

3/4 tsp. vanilla extract

1. In a medium saucepan combine the milk, sugar, 1 cup of the cream and the salt. Heat the mixture until warm. Split the vanilla bean in half lengthwise. Scrape the seeds out into the warm milk. Add the vanilla pod into the mixture too. Cover the pot and let steep for 30 minutes on the countertop. Take out the vanilla bean pod and set aside.

2.  Pour the other cup of cream into a large bowl. Place a mesh strainer on the top and set aside.

3. In a separate medium bowl, whisk the egg yolks. Pour the warm mixture into the egg yolks slowly. Whisk constantly. Transfer the egg yolk mixture back to the saucepan. Prepare an ice bath.

4. Heat custard base over medium heat. Use a heat proof spatula to stir it until it coats spatula. Pour custard into strainer. Stir it together with the cream. Add vanilla bean pod back into custard and add vanilla extract. Cool in ice bath stirring occasionally until cool.

5. Transfer custard base into an airtight container. Refrigerate at least 3 hours or overnight until cold.

6. Churn in ice cream maker. Freeze in airtight container.

Vanilla Bean Cupcakes

The classic cupcake is a vanilla cupcake with vanilla buttercream. I decided I wanted to make it but make it the best it could be. After so many chocolate orders this Valentine's Day, vanilla seemed like a welcomed break. These cupcakes have a moist light vanilla bean cake, a thick and creamy vanilla pastry cream and a smooth decadent vanilla bean Swiss buttercream frosting. Whoever said vanilla was plain and boring?

Vanilla Bean Cupcakes

Inspired by The Ultimate Vanilla Cupcake Recipe

Makes 48 mini cupcakes or 16 regular sized cupcakes

1 cup sugar

1 vanilla bean

1 3/4 cup cake flour (if using A.P. replace 3 Tbsp. flour with 3 Tbsp. cornstarch, sift 3-5 times)

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup unsalted butter, room temp.

2 large eggs, room temp.

1/3 cup sour cream (not light)

1/4 cup vegetable oil

1 Tbsp. vanilla extract

2/3 cup whole milk

1. Preheat oven to 350 degrees F. Place liners in cupcake tins.

2. In a small bowl, stir together vanilla bean seeds and sugar. Distribute the seeds well.

3. In a large bowl or stand mixer bowl, mix together flour, baking powder, baking soda and salt. Add vanilla bean sugar.

4. Add butter, mix until a fine crumb forms (around 3 minutes in stand mixer.

5. In a separate bowl, whisk together eggs, sour cream, oil and vanilla extract.

6. Beat together wet ingredients and dry ingredients just until combined.

7. Slowly mix in milk. Batter will be thin.

8.  Fill cupcake tins 2/3 full. Bake for 14 minutes for regular sized cupcakes and 8-10 minutes for mini cupcakes. Test with a toothpick. Cupcakes should be white not golden.

9. Remove from tins and cool on wire rack.



Vanilla Pastry Cream

Inspired by Baking at Home with the Culinary Institute of America

1/8 cup cornstarch

3/8 cup sugar (divided)

1 cup whole milk (divided)

2 large egg yolks

pinch of salt

1 tsp. vanilla extract

1 Tbsp. unsalted butter

1. Mix cornstarch and 1/8 cup of sugar in a bowl. Stir in 1/4 cup of milk.

2. Prepare an ice bath. Lightly beat eggs in a medium bowl.

3. Mix 3/4 cup milk with 1/4 cup sugar and salt in a saucepan. Bring to a boil over medium heat and remove.

4. Gradually add a third of the hot milk mixture into the whisked egg yolks. Gradually add the rest of the hot milk whisking constantly. Return mixture to saucepan. Cook over medium heat whisking vigorously until it boils and the whisk leaves a trail. This should take about 5 minutes. Remove from heat, stir in vanilla extract and butter.

5. Cool in ice bath stirring occasionally for about 30 minutes.

6. Transfer to airtight container. Press a piece of parchment onto pastry cream so skin doesn't form. Refrigerate until cold. Store up to 3 days.


Vanilla Bean Swiss Buttercream

Inspired by Swiss Meringue Buttercream

4 oz. egg whites (3-4 eggs)

1 cup sugar

1 lb. unsalted butter, room temp.

2 tsp. vanilla extract

1 vanilla bean

1. In a double boiler, whisk egg whites and sugar together. Heat until candy thermometer reaches 140 degrees F.

2. Pour into stand mixer bowl with whisk attachment and whip on medium high speed until doubled. When it's ready, meringue should not move around in bowl. Cut butter into 2 inch pieces.

3. Change whisk attachment to paddle attachment. Add half of the butter to bowl and pulse until incorporated. Add in the other half of the butter and pulse. Increase speed slowly and beat till light and fluffy.

4. Scrape the sides and bottom of the bowl. Mix at medium high speed until smooth and creamy. If it looks curdled, you haven't beaten it long enough. Store in an airtight container. Rewhip before using.

Cherry Pie Pops, Cherry Hand Pies, and Tiny Cherry Pies

I wish it were cherry season. But alas it's winter and I looked in all the grocery stores. Not a cherry to be found except for Maraschino cherries, sour cherries in a jar and canned cherries. I decided to use canned cherry pie filling but I made my own pie dough. This pie dough is made with all butter. I usually use butter and shortening but shortening isn't very tasty. This pie crust came out flaky and flavorful. If you are pinched for time, you can buy frozen pie crust.

Cherry Pie Pops

Makes 30

double pie crust (see below for recipe)

1 Can Comstock Cherry Pie Filling (or make your own)

red sprinkles, raw sugar

40 cookie sticks or lollipop sticks



Butter Pie Crust

Makes 1 double pie crust

Inspired by Allrecipes 

2 1/2 cups all purpose flour (refrigerated)

1/2 tsp. salt

1 cup unsalted butter, chilled and diced and frozen

1/2 cup ice water

1. Combine flour and salt in a large bowl. Cut in butter using a pastry blender or two forks until mixture resembles coarse meal.

2. Stir in ice water a little at a time until mixture forms into a ball. Divide into two disks. Wrap each in plastic wrap and refrigerate for at least 4 hours or overnight.


Cherry Pie Pops

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Put a little water in a dish and set aside. Melt a little bit of butter in a dish and set aside.

2. Roll out dough on lightly floured work surface until 1/8" thick. Use a heart or round 2 " cookie cutter to cut shapes out of the dough. Place half of the shapes onto the baking sheets. Spoon 1-2 tsp. of pie filling in the center of the dough, keeping it away from the edges. Place a cookie or lollipo stick in the center on top of the filling. Make sure the stick is 1/4" from the top of the dough. Using your finger, rub a little water on the edges of the dough and on another cut piece of dough. Place the dough on top of the other dough with the filling. Press gently to seal. Use a fork to crimp the sides sealing especially well near the stick. Prick the top with a fork to vent.

3. Brush pie pops lightly with melted butter. Sprinkle with colored sugar and/or raw sugar. Bake in oven for 15- 20 minutes or until golden brown. Remove from oven and let cool slightly on baking sheet. Be very careful when transferring to wire rack as pie pops are fragile.

4. Pie pops make great gifts. They can be wrapped in little cellophane bags and tied with ribbon. A variation is the tiny pies. The dough is cut with a round cutter and placed in a mini muffin pan. Cherry filling is put on top of that. Dough is cut into tiny lattice pieces with a ravioli cutter and woven on top of filling. Mini hand pies are the same as the pie pops just without the sticks.

Dark Chocolate Raspberry Brownie Bites

I love dark chocolate and raspberry together. It's the perfect blend of fresh, sweet and tart juxtaposed with earthy, rich and sinful. With these brownie bites, I tried a different brownie recipe and it turns out to be my favorite. The brownies are decadently fudgy.

Dark Chocolate Raspberry Brownie Bites

Makes 48 bites or a 9x9 pan of brownies

Inspired by April's Cooking

12 oz. dark chocolate (I use Callebaut Dark Chocolate)

9 oz. unsalted butter

3 large eggs

9 oz. dark brown sugar

3 1/2 oz. all purpose flour

1 tsp. baking powder

6 oz. fresh raspberries

pinch of salt

ganache (optional for topping)

1. Rinse raspberries and pat dry. Line mini muffin baking tins with paper liners. If making regular brownies, grease and parchment a 9x9 baking pan. Preheat oven to 325 degrees F. 

2. Using a double boiler, melt butter and chocolate. Let cool.

3. In a small bowl, sift flour, baking powder and salt together. 

4. In a large bowl, whisk the eggs. Beat in the sugar until mixture is glossy. Add the chocolate mixture and beat. Fold in the flour mixture.

5. Fill the mini muffin liners almost to the top with brownie batter. If you want raspberries inside, it will not be more fruity than chocolaty. These will need to go in the fridge to firm up after they are baked so they aren't mushy. Fill half of the mini muffin liners with the brownie batter. Place one raspberry in the center. Fill the muffin liners almost to the top with more brownie batter.

6. Bake in oven for 20- 25 minutes or until tops are set (40 minutes for regular brownies). Cool slightly in pans then remove and finish cooling on wire racks.

7. Melt some additional dark chocolate in a double boiler. Add a little heavy cream and butter. Stir until smooth and glossy. Spoon a little ganache on each brownie bite. Place a fresh raspberry on the top. Refrigerate in airtight container. Serve at room temperature.

Dig- In- The- Cupboard Chocolate Chip Cookies

It was cold and rainy and late at night. We were craving cookies- freshly baked, chewy, chocolate chip cookies. I used an easy standard chocolate chip cookie recipe and substituted some white chocolate chips and added some walnuts and pine nuts. These were all leftover from holiday baking. But really, you could add anything you find in your cupboard- mint chocolate chips, raisins, dried cranberries, almonds, peanuts, and shredded coconut, are some things I find in my cupboard.

Dig- In- The- Cupboard Chocolate Chip Cookies

Recipe adapted from Allrecipes

Makes 18

1 cup all purpose flour

1 cup whole wheat flour

1/2 tsp. baking soda

1/2 cup unsalted butter, melted just until soft

1/4 cup unsweetened applesauce

1 cup brown sugar (not packed)

1/2 cup granulated sugar

1 Tbsp. vanilla extract

1 egg

1 egg yolk

1 cup semisweet chocolate chips

1/2 cup white chocolate chips

1/4 cup walnuts, chopped

1/4 cup pine nuts

1. Line cookie sheets with parchment paper.

2. In a medium bowl, sift together flours, baking soda and salt. 

3. Cream butter, applesauce, brown sugar, and granulated sugar together in a large bowl. Beat in eggs, vanilla and egg yolk. Mix in dry ingredients until just combined. Fold in chocolate chips, white chips, walnuts and pine nuts. Refrigerate cookie dough for 1/2 hour. Preheat oven to 325 degrees F.

4. Drop by 1/4 cup fulls onto cookie sheet at least 2 inches apart. 6 cookies should fit on 1 sheet.

5. Bake for 15- 17 minutes until sides are lightly browned. The cookies will firm up upon cooling. Cool on baking sheet. Transfer to wire rack.

Fresh Raspberry Dark Chocolate Truffles and Firecracker Truffles

I usually use 70% Lindt chocolate for baking and chocolate making but I decided to try Callebaut chocolate this time. Callebaut comes in big chunks of milk, white and dark at Urban Fare Market. I found Callebaut to be sweeter. Lindt had more of a tangy aftertaste that I'm not really fond of but is slightly smoother. Lindt is easier to chop because it comes in bars. Callebaut proved challenging to chop in large quantities. I've researched and found a large serrated knife is the best. Chop starting from the corner first and press down while using a rocking motion. I was also able to try out my new heart molds which turned out to be large enough that a raspberry would fit in them.

If you like spicy, most chili chocolates are too mild for you. These chocolates are not for people who order their food mild. The heat builds after you put them in your mouth. I like to call them firecracker truffles for Chinese New Year. 

Fresh Raspberry Dark Chocolate Truffles

Inspired by Gourmet

Makes about 50

1/4 cup heavy cream

7 oz. dark chocolate ( I used Callebaut dark chocolate), chopped into small pieces

1/2 tsp. raspberry flavoring (I used LorAnn raspberry flavor) or 1 1/2 Tbsp. Chambord

1 cup fresh raspberries, rinsed and patted dry

14 oz. dark chocolate, chopped into small pieces


 1. Line two cookie sheets with waxed paper.

2. In a medium saucepan over medium heat, bring heavy cream to a simmer. Remove from heat. Stir in chocolate until smooth. Stir in raspberry flavoring.

3.  Fold a few raspberries into the ganache. Remove with a chocolate dipping tool or two forks. Transfer to cookie sheets.

4. Refrigerate at least one hour until firm.

5. Melt 1/3 of the remaining chocolate in a double boiler. Stir until smooth. Remove from heat and stir in the remaining 2/3 of the chocolate. Stir until smooth.

6. Dip the raspberry ganache into the tempered chocolate. Let dry on cookie sheet. You can also used plastic molds to create different shapes. Fill molds with tempered chocolate. Turn upside down onto parchment paper. Scrape excess chocolate off the top using a bench cutter. Refrigerate molds. Press ganache covered raspberries into molds. Fill with tempered chocolate. Scrape excess off the top. Refrigerate. Turn out onto soft, clean towel.

7. Adding details is optional. Candy melts can be microwaved for 30 seconds at a time on 50% heat. Transfer to piping bag with small round tip. Pipe onto chocolate truffles.


Firecracker Truffles

Makes 15

Inspired by Ancho Chile Truffles

3/4 cup whipping cream

1/2 Tbsp. ground ancho chile powder

1/2 Tbsp. ground cinnamon

1/2 tsp. cayenne pepper

1/4 tsp. salt

a dash of spanish paprika

1/2 lb. bittersweet chocolate, chopped

1. Mix ancho chili powder, whipping cream, cinnamon, cayenne and salt in a medium saucepan over medium heat. Bring mixture to a boil. Cover and remove from heat. Let it stand for 1 hour.

2. Reheat cream mixture until boiling. Remove from heat. Add chopped chocolate. Let stand for 5 minutes. Stir until smooth.

3. Pour into a 13 x 9 inch baking pan lined with parchment. Cover with plastic wrap and chill for 2-4 hours. Scoop into 1 inch balls and roll gently in hands. Place on parchment covered baking sheet. Cover with plastic wrap and chill.

4. Dip in tempered chocolate, press into chocolate coated molds or roll in cocoa powder.


Update:

After making the raspberry truffles a bunch of times, here are some things I figured out.

1. If you are making different flavors of truffles in the same molds, clearly label them or you will have trouble telling which is which.

2. When seeding chocolate, make sure chocolate is finely chopped and whisk the unmelted chocolate into melted chocolate to prevent lumps.

3. When pouring the chocolate into molds, use a piping bag. This will keep the chocolate in temper and be less messy. Fill mold 1/3 full and use a butter knife, spatula or brush to spread it to the sides of the mold. Do one at a time. If you are finishing the chocolates and want to smooth them, do it after each one. Do not wait or it will cause it to have a whitish bloom.

4. Chocolates are ready to unmold from the fridge or freezer when they look cloudy in the molds. Unmold while still cold or they will crack.

5. I used 500 g of chocolate for each dozen heart truffles. 250 g to coat molds and 250 g to fill.

6. Choose the smallest raspberries. They should be slightly smashed then rolled in a thin layer of ganache so they will fit in the molds.

Tempering Chocolate

1. Chop chocolate finely with a large serrated chef's knife.

2. Simmer 1 inch of water in saucepan on stove. Place 2/3 of the chocolate into a heat proof bowl. Place the bowl over the simmering water. Make sure bowl does not touch the water. Melt the chocolate stirring until it reaches at least 107 degrees F.

3. Remove bowl from heat. Wipe the bottom with a towel and make sure no moisture comes in contact with chocolate or it will seize up. Whisk in the remaining 1/3 of chocolate until smooth. Continue whisking until it reaches 86- 90 degrees F. Chocolate is now tempered and ready for use. To keep in temper while using use a heating pad or warm towel.