You are currently browsing the category archive for the ‘Desserts’ category.

Now that I have got somewhat more comfortable with the process of making scones, I feel I have come a long way from the scone ‘phobia’ I suffered from my Home Eco days. At time, I find myself looking up for basic scones and on few occasions, even succumbing to trying out one for breakfast. The simple vanilla scone, from King Arthur Flour, may well be fabulous on its own but I wanted to see what the addition of coarsely chopped dark chocolate would do to the scone batter. After painstakingly chopping an entire bar of Lindt’s 70% cocoa, do not forget to set a few chunks aside that you can melt and drizzle over your baked scones for a bakery style finish.

DARK CHOCOLATE CHUNK SCONES

For the Dough

2 3/4 cups all purpose flour

1/3 cup granulated sugar

3/4 teaspoon kitchen salt

1 tablespoon baking powder

1/2 cup cold unsalted butter

1 cup dark chocolate, chopped

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup to 2/3 cup milk

For the Topping

2 teaspoons liquid milk

2 tablespoons sparkling sugar

Method:

  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  • Work in butter just until the mixture is unevenly crumbly. Stir in dark chocolate.

  • In a separate mixing bowl, whisk together the eggs, vanilla extract and fresh milk.
  • Add the liquid ingredients to the dry ingredients and stir it until all is moistened.

  • Dough should hold together. Line baking sheet with parchment without greasing.
  • Sprinkle a bit of flour atop parchment and scrape dough onto floured parchment.

  • Divide the dough into halves and round each half into a 6″ circle, about 3/4″ thick.
  • Brush each circle with milk, and sprinkle them with coarse white sparkling sugar.

  • Using a knife that you have run under cold water, slice each circle into 6 wedges.
  • Carefully pull the wedges away from the center to separate them about 1/2″ apart.

  • Place scones in the freezer for 30 minutes, uncovered. Preheat the oven to 425°F.
  • Bake for 20 to 25 minutes until golden brown; the edges should not look unbaked.

  • Remove the scones from the oven, and cool briefly on the pan. Serve scones warm.
  • When completely cool, wrap in plastic. Store at room temperature for several days.

  • To reheat room-temperature scones, place on a baking sheet, tent lightly with foil.
  • Warm in preheated 350°F oven for about 10 minutes and serve them immediately.

Dark Chocolate Scones

Advertisements

While these banana muffins might look cute enough to be lunch box treats for kids, I would recommend saving them for a grown-up tea party.  To please your younger guests, you would probably make them with candied cherries and milk chocolate chips but the recipe from Manila Spoon invariably works better with tart cherries [using Seeberger’s Soft Dried Cherries here] and chopped dark chocolate. I think it would be a fine idea to make a double batch so that you can split the batter between the two combinations and make both your kids and yourself happy.

CHOCOLATE CHERRY BANANA MUFFINS

Ingredients:

1 cup caster sugar

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kitchen salt

2 eggs, room temperature

1 cup unsweetened yogurt

1/2 cup banana, mashed

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup fresh or dried cherries

1/2 cup dark chocolate chips

Method:

  • Preheat oven to 400 F. In a large bowl, mix  dry ingredients. Mash or puree bananas in a food processor.

  • In a mixing bowl of a stand mixer, crack the eggs and beat until just combined. Add the wet ingredients.

  • Beat at medium speed until batter is smooth and there are no big banana lumps for about 1 to 2 minutes.

  • Combine the wet with the dry ingredients until well-blended. Fold in the cherries and the chocolate chips.

  • Divide evenly into a 12-cup muffin pan with liners. Fill each cup until nearly full. Bake for 18-22 minutes.

  • Leave to cool in pan for about 5 minutes and then transfer to a rack to cool completely. Makes 12 muffins.

Chocolate Cherry Banana Muffins

While plain buttermilk pancakes are a breakfast treat in themselves, you can make them a tad more special with roasted strawberries on top. Cooked until tender alongside vanilla beans, these mushy berries will have you giving up on strawberry jam every time you need a syrupy fruit topping for pancakes, waffles or ice cream. The recipe from Epicurious, uses buttermilk which we cannot find easily here but you can substitute by thinning a cup of unsweetened yogurt with 3/4 cup semi skimmed milk with equally delicious results.

BUTTERMILK PANCAKES & ROASTED STRAWBERRIES

Ingredients:

For the Roasted Strawberries

4 cups strawberries, hulled

1/4 cup granulated sugar

Pinch of kosher salt

1 vanilla bean, split lengthwise

For the Buttermilk Pancakes

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs, room temperature

1 3/4 cups buttermilk

3/4 teaspoon vanilla extract

3 tablespoons melted unsalted butter

1/4 cup toasted sliced almonds

Method:

  • To roast the strawberries, preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish.

  • Scrape in vanilla seeds, add pod and stir to combine. Roast, stirring occasionally, until juices are bubbling.

  • Roast for 15 to 18 minutes. Let cool slightly and discard pod. To make the pancakes, whisk flour and sugar.

  • Add salt, baking powder, and baking soda, then beat in eggs, buttermilk, vanilla extract and melted butter.

  • Batter will be slightly lumpy. Heat a large griddle or 2 cast-iron skillets over medium; brush it with butter.

  • Drop batter by 1/4 cupful onto griddle. Cook until bubbles form on the surface and the underside is golden.

  • This will take about 2 1/2 to 3 minutes. Flip and cook until it is lightly browned for 2 1/2 to 3 minutes more.

  • Serve pancakes topped with roasted strawberries and sprinkled with almonds. Makes 12 (4-inch) pancakes.

Buttermilk Pancakes with Roasted Strawberries

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,746 other followers