Orange Chocolate Chip Scones

 

Growing up in the west, scones were a fried bread affair, but as an adult, I've found several English type scones that I love as well. These are a scrumptious way to start any day! Orange and chocolate are a yummy pairing, but you could also substitute dried cranberries for the chocolate chips to enjoy a different experience. 

Orange Chocolate Chip Scones

3 c. flour (you can use part white, part wheat)

3/4 c. sugar

1/2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 tsp. orange zest

1/2 c. cold butter or margarine, cut into pieces

3/4 c. chocolate chips

3/4 c. buttermilk

Preheat oven to 400 degrees. Mix first 6 ingredients in a bowl.  Add pieces of butter and cut in with a pastry blender until mixture is crumbly. Stir in chocolate chips, add buttermilk; stir until evenly moistened.  Turn dough onto lightly floured board and knead about 10 turns. Divide in 1/2, and form 2 6-inch rounds, placing them on a greased baking sheet. Using a knife, cut through the dough forming 6 wedges. Do not separate them. Bake in preheated oven for 20 min. until golden brown. Remove from oven and glaze while warm. Dust with additional powdered sugar if desired.

Glaze:

1 c. powdered sugar

2-3 Tbsp. orange juice

1/2 tsp. vanilla

Mix together until smooth, adding orange juice to desired consistency. Drizzle over scones.

Notes: These puff up quite a bit, so make sure they have space to do that on your baking sheet. 

Some of my favorite fried scone recipes are also on this blog, you can find them at these links: Ever-ready Scones; Quick Scones and Sour Dough Quick Scones.

Jenny

Homemade Candy Bars

This is my family's favorite candy for the last 4 years since we discovered the recipe. My kids think it tastes like Twix bars, the woman that submitted the recipe said it reminds her of Kit Kat bars. They are just SO yummy, and easy, and for a candy, they don't take long to make. The original recipe comes from the Taste of Home annual recipe book for 1996. Merry Christmas!

Homemade Candy Bars

1 (13 oz,) box club house style crackers (you won't use quite all of them)
1 c. butter or margarine
1/2 c. milk
2 c. graham cracker crumbs
1 c. packed brown sugar
1/3 c. sugar
2/3 c. creamy peanut butter
1/2 c. chocolate chips (it calls for milk, I like semi-sweet; your preference)
1/2 c. butterscotch chips

In an ungreased 9x13, lay out a layer of crackers close together. In a saucepan over medium high heat, melt the butter. Add milk, graham cracker crumbs and both sugars; bring to a boil. Boil, stirring constantly for 5 minutes. pour half the mixture over the layer of crackers, carefully spreading to cover. Make a second layer of crackers on top. Spread with remaining sugar mixture. Top with a third layer of crackers. In a microwave safe container, place peanut butter and both kinds of chips. Microwave for 1 min. and stir, repeating until the mixture is smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield 3-4 dozen.

Notes: I used Great Value brand buttery smooth club crackers.

Jenny

Frosted Pumpkin Bars

 

This recipe comes from my sister-in-law, Diane-a wonderful cook. They are nicely spiced and delicious! Happy Thanksgiving!

Frosted Pumpkin Bars

4 eggs
1 2/3 c. sugar
1 c. oil
1 (16 oz.) can pumpkin

Beat together. Add:

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

Stir to mix, then stir in:

1 c. chocolate chips

Bake in a large, sheet pan (11 x 17) sprayed with cooking spray at 350 degrees for 25- 30 min. Frost with cream cheese frosting.

Jenny

Chocolate Easter Eggs

My sister-in-law told me about these candies years ago, but with so many recipes, so little time, I am just getting around to them. We liked them so much! They are from Taste of Home 1997 and were quick to make even though they are a dipped candy. They don't require any cooking other than heating chocolate. Maybe you can try them this year too.

Chocolate Easter Eggs
3/4 c. chunky peanut butter
1/4 c. butter or margarine, softened
1 c. flaked coconut
1/2 c. finely chopped walnuts
1 1/2- 2 c. powdered sugar, divided
2 c. chocolate chips (semi sweet or milk)
2 Tbsp. shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 c. of the powdered sugar; mix well. Add a little powdered sugar at a time, until mixture is stiff enough you need to work it with your hands, and it will hold its shape well. Shape into small egg-shaped pieces and chill for 1 hour. Place chocolate chips and shortening in a microwave safe bowl and heat for 1 min. stir and heat for additional 30 second intervals, stirring between until all chocolate chips are melted and chocolate is smooth. Dip eggs, placing on parchment or wax paper to harden.

Notes: I use a fork for dipping. I put the egg in the chocolate, roll it with the fork to cover and then lift out on the fork tines, allowing extra chocolate to drain off before placing on parchment.


Jenny

Jessica's Brownies with Buttermilk Icing

This recipe comes from my sister-in-law and makes a large batch of brownies. It has been a go-to for anytime I have to feed a crowd for awhile now, the brownies are compact and sturdy to travel well, but still fudgy and good. I most often just add some chocolate chips and dust the top with powdered sugar, but last week I made them for a women's luncheon and added this Buttermilk Icing. It is a great combination, so I am posting the recipes together.

Jessica's Brownies

3 c. sugar
1 1/2 c. vegetable oil
6 beaten eggs
3/4 c. milk
3 c. flour
3/4 c. cocoa
1 tsp. salt
2 tsp. vanilla

Mix sugar oil and eggs together. Stir in milk. Add dry ingredients and beat until smooth.  Pour into greased sheet pan and bake at 350 degrees for 20-25 min. If you are going to frost them with buttermilk icing, do that while they are warm.



Buttermilk Icing

1/2 c. butter or margarine
1/4 c. cocoa
1/3 c. buttermilk
3-4 c. powdered sugar
1/2 tsp. vanilla

In a small saucepan, combine butter, cocoa and buttermilk and heat to boiling. Remove from heat and let cool slightly, then add 2 c. powdered sugar and vanilla and stir until smooth. Add more powdered sugar and stir until the mixture starts to thicken and look fudgy. Pour over brownies and spread smooth. Cool before cutting.

Notes: You can make these ahead and freeze them. If you want you can add about a cup of chocolate chips to the batter before spreading in the pan.

Jenny

Peanut Pudding Dessert

I made this yummy fluff for the 4th of July family dinner this year, and my sister-in-law asked if I would post it here.  I love peanut butter! This cool layered dessert comes from Taste of Home 2005.

Peanut Pudding Dessert
1/2 c. cold butter
1 c. flour
2/3 c. chopped, dry roasted peanuts

In a bowl, cut butter into flour until crumbly.  Stir in peanuts. Press into an ungreased 9x13 baking dish and bake at 350 degrees for 16-20 min. or until browned.  Cool on wire rack.

1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1/3 c. peanut butter
1 carton (8 oz.) whipped topping, thawed
2 3/4 c. cold milk
1 large package (5.6 oz.) instant chocolate pudding mix
additional peanuts for garnish

In a mixing bowl, beat cream cheese, powdered sugar and peanut butter until smooth.  Fold in 1 1/2 c. whipped topping. Carefully spread over crust.
In a bowl mix milk and pudding for 2 min. then let stand 2 min. to soft set.  Carefully spread over cream cheese layer. Top with remaining whipped topping.  Garnish with additional peanuts or chocolate curls if desired. Refrigerate until serving. Yield 15-18 servings.

Jenny

Adjusting Your Candy Thermometer for Your Altitude

When you make candy you can use a thermometer to determine how much water has boiled out of the candy. This is the factor that decides the texture of the finished product. The trouble is that water boils at different temperatures at different altitudes, so you have to adjust your recipe for your altitude. This is how that works:

Take your candy thermometer and clip it to the side of a saucepan, making sure it doesn't touch the bottom of the pan. Fill the pan with enough water to cover the bottom of the thermometer. Place the pan over high heat and wait for the water to boil. Let it boil for a few minutes, then take a reading on your thermometer. We'll use mine for an example. Water boils at 203 degrees here. Water boils at 212 degrees at sea level. (Recipes are written for sea level to keep them consistent.) If I subtract my temperature from the sea level one, that is a 9 degree difference. So I adjust my recipe by 9 degrees. For instance, the candy recipe says heat to 244 degrees, then I need to subtract 9 degrees from that and I will be cooking my candy to 235 degrees to get the same result.

One more word of caution. If you are using a digital thermometer, it may tell you that soft ball stage is 230 degrees, while your recipe claims soft ball stage at 234 degrees. In this instance, it is important to believe your thermometer, because it is telling you how it is calibrated. In my case, I would need to subtract 9 degrees from what my thermometer says, meaning that soft ball stage for my altitude AND my thermometer is 230-9=221 degrees.

Hope this helps your candy to be perfect every time!

Jenny

Easy Brownies

Do you have a potluck for Memorial Day? Here is something people are always glad to see on the table. These are almost as fast as a mix. They will be darker or lighter depending on your cocoa.  If you would like other potluck ideas from this blog, check this post or click the Menu tab and scroll down.

Easy Brownies

2 c. sugar

1 c. flour

2/3 c. cocoa

1/4 tsp. salt

1 tsp.vanilla

1/2 c. butter or margarine, melted

4 eggs

1/2 c. nuts (opt.)

1/2 c. chocolate chips (opt.)

Preheat oven to 325 degrees. Stir together sugar, flour, cocoa, salt, vanilla, butter and eggs.  Add nuts and chocolate chips.  Pour into a greased 9x13 pan. Bake for 30 min. Cool before cutting. Dust with powdered sugar if you like.

Jenny

Congo Bars

This recipe has all the taste and texture of lovely chocolate chip cookies and the convenience of just spreading it in the pan and baking once. Perfect for an afternoon snack, or a midnight treat (if they last that long at your house--they don't here!)

Congo Bars
2/3 c. oil
2 1/4 c. brown sugar
1 tsp. vanilla
4 eggs
3 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped nuts (opt)
1 c. chocolate chips

Stir oil and brown sugar together, add eggs and vanilla and mix well. Add flour, baking powder and salt and mix. Stir in nuts and chips last. Batter will be stiff. Spread into a 10x15 jelly roll pan and bake at 350 for 25 min. Cut into squares while warm.

Jenny

Coconut Pecan Frosting

When I was first married, my husband told me that for every birthday, he always had a German Chocolate cake.  As a dutiful (and may we say sweet) wife, I found a recipe, bought the ingredients and made a German Chocolate cake from scratch.  It turned out lovely.  But my husband was unable to hide his disappointment.  The German Chocolate was a much lighter chocolate cake than he was hoping for.  It took us awhile to figure out that the birthday cake he prefers is a dark chocolate Devil's Food cake, with the Coconut Pecan Frosting.  So this is my husband's birthday frosting.  You serve it on whatever kind of cake you like!  I have a friend who loves to make frosting sandwiches with graham crackers and this delectable stuff.

Coconut Pecan Frosting
1 c. sugar
1 c. evaporated milk
1 cube margarine
3 egg yolks
Combine ingredients in a small saucepan and cook and stir over low to medium heat until it thickens and becomes a caramel color.
Add:
1 tsp. vanilla
1 1/2 c. coconut
1 c. chopped pecans (or walnuts if you prefer)
Stir together.  Cool slightly before spreading on cake.  Store any leftovers in the fridge.

Jenny

Chocolate Chip Cookies

Celebrating the end of the school year with some cookies today.  Recently my son told me he checked the blog, but he couldn't find the chocolate chip cookies...the ones with no oatmeal.  I hadn't realized it, but I checked, and it's true, that Cindy's Chocolate Chip Cookies, and Chocolate Chip Oatmeal Cookies both have oatmeal.  Apparently, I have a subconscious theme going on.  Sorry Jake, here it is, the one without the oatmeal.

Chocolate Chip Cookies
2/3 c. margarine
2/3 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 pkg. chocolate chips
1 c. chopped nuts (opt.)

In a large mixing bowl, cream together shortening and margarine with sugars.  Add eggs and vanilla and mix well.  Add dry ingredients and mix to combine. Stir in chocolate chips and nuts. Scoop dough on to ungreased cookie sheets, bake at 350 for 10-12 min.  Take out when doughy looking.  Let set on baking sheets for 1-2 min. before removing to wire rack to cool.  Makes 4 dozen.

Notes: I usually use about a cup of chocolate chips in this, some packages are 6 oz, some 12 oz. You use however many YOU want! :-)

Jenny

Date Picnic Cake

Picnic cakes are usually topped with something other than frosting for ease in transport.  This is a dense cake, with a great topping. My mother shared the recipe, but it came to her from Birdie Hunter--a lovely grandma lady from my childhood memories, who had a way with food.  I think it would be a good one for potlucks at any season or nice served as a breakfast/coffee cake.

Date Picnic Cake
1 1/4 c. dates, chopped
1 tsp. baking soda
1 1/2 c. boiling water

Place dates in a small bowl.  Sprinkle baking soda over the dates and pour boiling water over all.  Let cool.

In a mixing bowl, combine:
3/4 c. shortening
1 c. sugar
2 eggs

Cream together.  Then add:
2 3/4 c. flour
1/2 tsp. salt
1 tsp. cinnamon

Mix together, then stir in date mixture.  Spread into a greased 9x13 pan.

Top with:
1 c. chocolate chips
1/2 c. chopped nuts
1/2 c. brown sugar

Sprinkle on chips, nuts, and finally sugar over all.  Bake at 350 for 35-40 min. Test doneness with a toothpick inserted in the middle of the cake, until it comes out clean.

Notes:  I had to bake mine a bit longer.

Jenny

Peanut Butter Chocolate Chip Cookies

Yesterday we made these for dunking in milk. Chasing any January blahs that might be hanging around.  The amount of chocolate chips can be doubled, but they were nice this way too, with the peanut butter still making a statement.
Peanut Butter Chocolate Chip Cookies
1 c. sugar
1 c. brown sugar
3/4 c. oil
1 c. peanut butter
1/4 c. milk
2 tsp. vanilla
2 eggs
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. chocolate chips

Mix sugars, oil, peanut butter, milk, vanilla and eggs until combined.  Add dry ingredients, then stir in chocolate chips.  Drop by teaspoon onto a cookie sheet, 2 inches apart.  Bake at 375 degrees for 10 min. Cool on rack. Yields about 5 dozen.

Jenny

Fast and Easy Mississippi Mud Bars

I am a marshmallow person.  I know there are those that aren't, I'm married to one--but for me, the fluffy, sticky, gooey, sweetness is so nice.  This isn't the best Mississippi Mud recipe I own, but it is the fastest way to get that taste without very much fuss.  (You know, for those emergency cravings.)

Fast and Easy Mississippi Mud Bars
1 chocolate cake mix
2 eggs
1/3 c. oil
2 Tbsp. water
1 (7 oz.) jar marshmallow cream
1/2 c. chocolate chips

Preheat oven to 350 degrees.  In a bowl, combine cake mix with eggs, oil and water.  Mix together--mixture will be stiff.  Spread into a greased 9x13 pan.  Bake for 12-15 min. Take out of the oven and dollop the marshmallow cream around on top of the brownies.  Spread the dollops together carefully, the warmth of the brownie will help the cream to spread.  Sprinkle with chocolate chips.  Return to the warm oven for a minute or so, then swirl the warm chocolate with a knife.  Cool (if you can wait that long) and cut into bars.

Jenny

Microwave Chocolate Cake

This recipe makes an 8x8 chocolate cake in about 10 minutes if you know where all of your ingredients are.  You can cut it into 9 servings (just right for us) or 12 smaller pieces.  It has a yummy sauce and I like it with ice cream.  This is an old Taste of Home recipe.

Microwave Chocolate Cake
1 1/2 c. flour
1 c. sugar
3 Tbsp. baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 c. cold water
1/3 c. oil
1 Tbsp. white vinegar
1 tsp. vanilla

In a bowl, combine dry ingredients.  Stir in wet ingredients until well blended.  Pour into an ungreased, microwave safe 8x8 dish.  Microwave on high for 6-8 min. (Turn every 2 min if you don't have a turn table.)  Cake is done when a toothpick inserted near the center comes out clean.

Sauce:
1 c. sugar
3 Tbsp. cornstarch
2 Tbsp. baking cocoa
1 c. very hot water
dash of salt
1 Tbsp. butter or margarine
1 tsp. vanilla

In a 1 quart, microwave safe bowl, whisk together dry ingredients, then whisk in water.  Microwave on high for 2-3 min. or until mixture boils.  Microwave 1 min. more.  Stir in butter and vanilla.  Spoon over pieces of warm cake.

Notes:  Yes, this recipe really has no eggs.  And watch the sauce carefully so it doesn't boil over in your microwave (just make sure and use a big bowl and you'll be fine). 

Jenny

French Silk Pie

I wanted to make a French Silk Pie for Thanksgiving this year, but all the traditional recipes call for a lot of raw eggs.  I didn't think it was wise to serve something like that to all the nieces, nephews and a pregnant sister in law, so I went searching for a recipe that would be safe.  Leave it to the wonderful test kitchen at Taste of Home to have it all figured out!  In this recipe the eggs are pasteurized by heat before adding the chocolate.  You will need a thermometer and patience, but the end results are worth it.  The recipe I made is a double batch of the one found here.  It filled my big Pampered Chef pie plate just perfectly, but even if you don't have a big pie plate, you might consider making a bigger batch, as all the comments on this pie report it to be low on filling.  You could always refrigerate any remaining filling for a midnight snacking mom emergency.  This is really rich.  Slice it thin.

French Silk Pie (with Almond)

1 1/2 c. sugar

6 eggs

Combine in a sauce pan and cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160 degrees. Remove from heat.  Stir in:

6 oz. semi-sweet chocolate chips

1/4 tsp. almond extract

Stir until smooth.  Cool to lukewarm, stirring occasionally.

In a large bowl, beat

1 c. butter

until light and fluffy.  Add cooled (90 degrees) egg mixture and beat on high for 5 min.  Pour into a cooked and cooled pie shell (I used this one.)  Refrigerate at least 6 hours before serving. 

Notes:  It takes a while to heat the eggs.  Use low heat and patience.  I have used chocolate chips instead of the chopped chocolate called for in the original.  I would do it again without hesitation, but the chopped chocolate might be darker/richer in appearance.  This is usually topped with whipped cream.  You can also replace the almond extract with 2 tsp. of vanilla extract.

Jenny

Pumpkin Chocolate Chip Muffins

I have been looking for a good pumpkin muffin for years!  I am never quite satisfied with the taste, or the texture--wanting them to taste a lot like pumpkin pie, and not be dry.  I have a pumpkin bread that I love, but it is too involved to be tweaked into a breakfast muffin.  I hadn't given up, but I was becoming cynical. Today I am happy to post a pumpkin muffin that suits my tastes! It was quick to make, starting with a cake mix.  The result was a tender, moist texture and that pie taste I have been looking for.

Pumpkin Chocolate Chip Muffins
1 spice cake mix
1/4 c. oil
1/4 c. water
4 eggs
1 c. canned pumpkin
1/2 c. sour cream or plain yogurt
pinch of salt
1 c. chocolate chips

Mix by hand until all ingredients are moistened.  Divide dough between 24 greased muffin cups.  Bake at 350 for 18-20 min.

Jenny

Old Fashioned Apple Cake

I am on an apple cake mission this fall.  This is the second cake I have tried, both delicious in their own way.  I'll share the other soon.  This is a dark, moist cake with a texture like a fruit bread.  I think it would also bake up nicely in loaf pans.  My kids inhaled it.  I will have to make it again soon, as the flavor haunts me in my empty kitchen....

Old Fashioned Apple Cake
1 c. butter or margarine, softened
2 c. sugar
3 eggs
1/2 c. water
1 Tbsp. vanilla
1/4 tsp. almond extract
2 1/2 c. flour
2 Tbsp. baking cocoa
1 tsp. baking powder
3/4 tsp. ground cardamom
3/4 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. baking soda
1/2 tsp. salt
2 medium tart apples, peeled and grated
1 c. chopped walnuts
1/2 c. semi-sweet chocolate chips

Cardamom sugar
1/2 c. sugar
1/4 tsp. ground cardamom

In a mixing bowl, cream butter, sugar, eggs and vanilla until fluffy.  Beat in water and extracts.  Combine dry ingredients; add to creamed mixture.  Stir in apples, nuts and chips.  Pour into a greased and floured 10 inch fluted tube pan. Bake at 325 for 60-70 min. or until a toothpick inserted near the center comes out clean.  Cool for 10 min; remove from pan to a wire rack to cool completely.  Combine sugar and cardamom in a blender; process 1 min.  Sprinkle 3-5 Tablespoons over cooled cake.  Store remaining sugar in an airtight container for another use.  Yield 12-15 servings.

Notes:  This is the original recipe from Taste of Home 1998.  I used oil instead of butter.  I also combined only 1/4 c. sugar with a little cardamom to use for sprinkling.  If you don't have cardamom, I am sure the cake will still be excellent.  You could use cinnamon sugar for sprinkling.

Jenny

Chocolate Chip Oatmeal Cookies

This is a great compromise cookie for us.  My kids always want chocolate chip, I always want oatmeal! 

Chocolate Chip Oatmeal Cookies
3/4 c. shortening
2/3 c. brown sugar
2/3 c. white sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. salt
1/2 tsp. soda
2 c. oatmeal
2 Tbsp. water
1 pkg. (12 oz.) chocolate chips
1/2 c. nuts

Cream sugar, shortening, eggs and vanilla.  Add dry ingredients.  Stir in oatmeal and water.  Mix in chocolate chips and nuts.  Bake at 375 for 8 min. Do not over bake.

Notes: I double the recipe except the chocolate chips, one bag will still do a double batch nicely.

Jenny

Double Chocolate Banana Muffins

September is here!  Cooler temperatures means making friends with my oven again and this morning we celebrated with muffins! This is a wonderful old Taste of Home recipe. 

Double Chocolate Banana Muffins
1 1/2 c. flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
2 mashed bananas
1/3 c. oil
1/2 tsp. vanilla
1 egg
1 c. mini chocolate chips

Mash bananas, add sugar, oil and egg and stir well.  Add dry ingredients into the bowl and stir together until just moistened.  Fill greased or paper lined muffin cups 3/4 full.  Bake at 350 for 20-25 min.

Note:  The vanilla is my addition.  I also like to make these with 1/2 whole wheat flour.  They get a dense flavor, but you sacrifice some of the height of the muffin this way.  I also like big chocolate chips in mine.

Jenny