Thursday, February 3, 2011

Chocolate Cherry Scones

“No, I don’t want chocolate cherry scum.” Yes, those words came out of my husband’s mouth. “No, SCONES I said.” Sheesh. Then I brought them to school. A colleague said: “Those chocolate biscuits you made were really good.” WHAT?!  Call them what you want, but they’re good. And halfway nutritious.

Ok, maybe not halfway, maybe a quarter nutritious? Cherries contain melatonin, anti-oxidants, essential amino acids, and anti-inflammatories. Suuuure, you’d probably have to eat 1 3/4 pounds of cherries to get the same benefit as an Advil, but they’re YUMMY.  Baaaack to the recipe, this is a good base recipe which you could add anything your heart desired, I already have my next batches decided upon: cinnamon, cinnamon apple (just for the hubs, not for me, yucko), apricot, chocolate chip, and PUMPKIN. mmmmm.

*Oh yeah, a word about using dried fruit. I made these before with dried apricots and they came out really chewy. Like – it hurts my jaw to chew so much – chewy. So this time, I chopped my dried cherries and put them in a glass dish, covered with 1/4 cup of water, and microwaved for a generous minute. Perfect! Re-constituted fruit! Grandma would be proud. Ok, let’s get cookin’ good lookin’. That’s right, I’m talking to you cupcake. Yes I called you cupcake. On with the recipe!!

Give me a holler and tell me what you think!

~Peace, Love, and Breakfast Biscuits Ya’ll!

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Chocolate Cherry Scones

Yield: 12 scones

Ingredients:

2 cups flour
1/4 cup packed brown sugar
1 T baking POWDER (read carefully here Jenelle, he heeee)
1/4 tsp salt
1/4 butter, chilled
1 cup filling (chopped reconstituted fruit, chocolate chips, whatever butters your biscuit)
3/4 cup half and half
1 egg

Directions:

Preheat oven to 375 degrees.
Cut butter into mixture of flour, sugar, baking powder, and salt.
Add filling and toss to mix.
In a separate cup, beat together 1/2 and 1/2 and egg, and slowly pour into dry ingredients, stirring until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle, or you-know-who will call (the tough biscuit police).
Divide dough in half. On a lightly floured board, shape each half into a 6 inch round. Cut into 6 wedges, depending on the size desired for your scum, I mean scones!
Bake on ungreased sheet, or your favorite pizza stone :), about 20 minutes. Serve warm!

Thursday, January 20, 2011

Old Timey Butter Rolls

Wheeewwww girl! This stuff is cool! If you’ve never been fortunate enough to have someone make you some old timey butter rolls, you need to set down those coupons you’re clipping, put away the vacuum, because that ain’t happenin’ today! March yourself right into that kitchen and start baking. Just have one, and give the rest away. It’s safer, trust me.

These butter rolls are like a biscuit combined with a cinnamon roll combined with a vanilla custard-y sauce. Go with it. I borrowed this recipe from Christy Jordan at SouthernPlate.com, I swear you’ll fall in love in minutes, she’s the best! Anyhow, when you’re baking, you might want to stick a foil covered pan under your baking rolls, mine cooked over a little in the oven and smoked up the whole kitchen while I was in the shower ~sigh.

Eat one piece and exercise moderately for 30 minutes. Yes, dishes count. Tell me what you think!!

~Peace, Love, and Old Timey Rolls Ya’ll!

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Old Timey Butter Rolls

Yield: 8 rolls

Ingredients:

2 cups self-rising flour (if you forgot to pick up a bag, add 1 1/2 tsp baking powder and 1/2 tsp. salt to each CUP of self-rising flour you need)
1/2 cup shortening
1/2 cup milk
1 stick butter, room temp
1/4 cup brown sugar
1 1/2 tsp cinnamon

milk sauce:
2 cups milk
2/3 c sugar
1 tsp vanilla

Directions:

Grease an 8x8 baking dish, turn that oven to 350. Put your flour in a bowl and cut in your shortening with a fork, nothing magical, just make sure it's consistent sized pea balls. Stir your milk in gently, don't overmix, or your mama will call and tell you you've got tough biscuits. Form it into a ball gently and place onto floured surface. Roll into a rough rectangle, it's going to be looking pretty rustic. Spread your room temperature butter evenly over the dough, sprinkle with sugar and cinnamon ( I like using brown sugar, I think it gives it more oomph). Roll into a log and slice into 1 inch pieces. Place into a greased 8x8 baking dish.

Next, combine ingredients for milk sauce into a medium pot, over medium heat. Stir until lightly bubbly. Pour the sauce (the house smells goooood now) over the sliced rolls, I know you're thinking I'm crazy by now with these rolls covered in a milk bath..... trust me. Bake at 350 30-35 minutes until golden and bubbly. Serve warm and spoon with extra milk sauce.

Monday, January 17, 2011

Chocolate Pudding. A.K.A Heaven

Alrighty, so I begin this post by admitting that this creation had it’s challenges. That’s right. Pudding: 1 Katie: 0. The recipe called for the use of a double boiler. WHAT? I happened to have one, it was my grandma’s; and it probably hadn’t been used since she cooked with it. We’ll say circa 1983.

Other than the goofy contraption, it was very easy, 3 ingredients, 3 steps (one of which being “chill”)….. but it never set up. So I was left with runny chocolate soup; still a tasty dish I might add. So what does a lucky girl do when in a pickle? Call Mom. Mom didn’t see the need for a double boiler, and also postulated that it may not have set up because I substituted cream for part of the milk, or perhaps I accidentally over-measured? Whaaaat? Me? Never.

Well mom was right. I gave away my chocolate soup, to the delight of my guinea pigs, I mean… taste testers . So yesterday I made batch two. Scrapped the double boiler, cooked it in the pot, used all whole milk (a trip to the grocery store), and HAVE SINCE CREATED (is everyone listening) THE BEST, EASIEST CHOCOLATE PUDDING IN THE WOOORRLLLDDDDD.

I might add, for the record, that Mom still prefers her chocolate pudding with the addition of the egg, but I like my 3 step, 3 ingredient recipe better. She still uses a paper clip to pit cherries. Who does that?

One final note, in this recipe, you have the option of straining your pudding through a fine mesh strainer. But, I decided to leave the few in number, tiny lumps in my pudding so that you wouldn’t feel bad if yours had lumps too. Thoughtful, right? Plus, I wanted to taste it, and who has time to strain pudding?

That’s it! This should serve 6. After each serving, please complete 30-45 minutes of moderate exercise. Thank you and good night. 🙂

~Peace, Love, and Puddin’ Ya’ll!

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Chocolate Pudding. A.K.A Heaven

Yield: serve 6

Ingredients:

1/4 c cornstarch
1/2 c sugar
dash of salt
3 cups whole milk
6 oz semi-sweet chocolate chips (half a bag)
1 tsp vanilla

Directions:

Where did I get 3 ingredients from? It has 6! Anyways...

Mix the sugar, salt, and cornstarch in your pot, slowly add milk and stir, all over medium heat, standing on one leg with your tongue out. Just kidding.

Ok, cook this until it thickens, about 15-20 minutes, it should lightly coat the back of the spoon. This is not the time to get distracted people, this is where lumps form. Do not change the channel, or check on the kids, JUST STIR CONSTANTLY.
When thickened, add your chocolate chips. Stir 3-4 more minutes, until melted. Take the pot off the heat and add your vanilla.

THAT'S IT!!! Then pour into cute little ramekins, bowls, cups, whatever you have, and chill. Which I might add is the hardest part, plus I like mine still a little warm. Store the rest in the fridge, and you can warm it right back up the next day if you'd like. Now, if you don't like your pudding with a "skin" on it, place saran wrap directly over the surface of the pudding.