Scones, scones how I love thee! I crave scones on a regular basis but don’t make them as often as the craving hits because I do try to maintain my weight . The holidays are here and I love to use cranberries in my baking so I couldn’t resist putting these flavors together. Oranges are especially good this time of year and that bright citrus tastes goes so well with cranberries. These scones tasted really good and hit the spot for that craving I was having. These scones would make a great Christmas morning breakfast or brunch since you can make them ahead of time, up to the dough and cutting into the triangles stage, then put them into the freezer. When ready to bake just pre-heat oven and bake until golden brown, so simple! But don’t forget the glaze it’s a must have.
Also for a quick update on my life/blog/year, I haven’t posted a recipe in 6 months or so because I have been going through a divorce this whole year and with that comes a lot of changes. I have been a stay-at-home mom for 20 years and married for 25, and that status has changed to part time working mom and full time student. My desire for cooking has dwindled with my family not being traditional now. I haven’t had the desire to cook or blog or had much time to do either. I know that when my life slows down and I have more happiness than sadness in my life I will do the things I like to do again and just my writing this post says that happier days are climbing above 50/50 now :). I’m not writing these things to make you feel bad for me, it’s just “life” and “it is…what it is.” I’ve been learning and growing much more than I thought possible this year and that much growth is a tad bit painful, like when you are a kid and your legs hurt from growing pains. I have no doubt that “better things are ahead”(sorry for all the trite sayings here, but they seem appropriate) and I’m looking forward to that. As for my schooling in case you are interested, I am going to school to become an occupational therapy assistant. I’m very excited about this new career path and can’t wait to help others in this way, I hope it really suits my desire for work fulfillment.
I hope that everyone enjoys the holidays with family and friends as I will be doing. I may have a few more recipes to post on here since I will be out of school for 6 weeks! Enjoy life it passes much to quickly.
Orange Cranberry White Chocolate Chip Scones
1 Tablespoon fresh lemon juice
zest of 1 orange and juice
1 cup half and half
3 1/2 cups all-purpose flour
1/2 cup sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp baking soda
3/4 cup unsalted butter cold, cut into chunks
1 large egg
2 tsp vanilla extract
3/4 cup dried cranberries
2/3 cup white chocolate chips
Step 1: Put lemon juice in 1-cup measuring cup, pour in half and half to 1-cup mark, and let stand a few minutes to make soured cream. Put the cranberries in the juice from the orange to plump them up.
Step 2: Pre-heat oven to 400 degrees, line a cookie sheet with parchment paper or silicone mat.
Step 3: In a food processor put cold butter cut into chunks, then flour, sugar, salt, baking powder, baking soda and turn on until the butter is in small beads.
Step 4: Add egg and vanilla and turn on food processor then add soured milk until the dough forms into a ball.
Step 5: Turn dough out onto a floured surface and knead in the drained cranberries and white chocolate.
Roll dough out into a circle and cut with a pizza cutter like a pie. Put the scones onto the baking pan and pop into freezer for about 1/2 hour or over night (if you put in the freezer over night make sure they are covered with something like foil or plastic wrap)
Step 6: Bake until golden brown 15-20 minutes if straight from the freezer. If you froze the scones over night the bake time will be 20 minutes.
Step 7: When scones are down let them cool on the baking sheet while you mix the glaze up. Take 1 cup powdered sugar, 1/2 tsp. orange zest, and 1 T. orange juice, mix together with spoon or fork to make a glaze. If the glaze is too thick add a little more orange juice if it’s too think then add some more powdered sugar. Drizzle glaze over the scones let cool and enjoy.
If your in the mood for chocolate cake you have come to right recipe! This cake is fantastically chocolate and the frosting is light and airy, plus a special treat of candy bars surprises you in the middle. The recipe is one of my baker friend’s favorite and famous cake, I know her kids request it for birthdays, she can probably whip this out in her sleep. The cake is very moist and rich and soooo delicious. I have changed a few things like using extra dark Hershey’s cocoa and not as much candy bar in the frosting, but that’s all. I hope you enjoy this cake as much as we do and everyone who tries this cake.
Candy Bar Chocolate Cake
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hershey’s “Especially Dark” cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 cup buttermilk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
1 8 oz. cream cheese, softened
1 cup powdered sugar
1/2 cup sugar
10 Hershey bars with almonds, divided
1 12 oz. Cool Whip
Step 1: Heat oven to 350 degrees. Prepare two 9 inch pans or three 8 inch pans by greasing with cooking spray and a circle of parchment paper on the bottom of each pan will insure that the cake will come out.
Step 2: Combine the dry ingredients into one large mixing bowl.
Step 3: In a medium mixing bowl mix together the eggs, buttermilk, oil and vanilla. Add this mixture to the dry ingredients and beat for about 2 minutes. After two minutes slowly pour the boiling hot water into the batter. Stir well until mixture is combined. Batter will be thin.
Step 4: Pour the batter evenly into the pans. For two 9 in. pans bake for 30-35 min. or when cake tester inserted comes out clean. If baking 3 8 in. pans bake 25-30 min. When cakes are done let cool in pan for 10 minutes then flip the cake pans onto a wire cake rack to cool completely.
Step 1: Beat cream cheese and sugars at medium speed with electric mixer until creamy. Chop 8 candy bars finely. Add to cream cheese. Fold in Cool Whip. Chop remaining candy bars, and sprinkle on top.
For 2 or 3 layer cake (I recommend using 3- 8 in. pans): Spread between layers, sides, and top.
For 9×13 pan size: Cut recipe in half. Spread on top of cake. I use 4 candy cars in the frosting, and 2 on top.
Keep leftover cake in fridge.
I know what you’re thinking…sounds good except for the green part. I know that people make green smoothies with all different types of ingredients so I thought what the heck and I tried it. Guess what…I loved it, really I did. In the morning if I don’t have time to eat breakfast or if I know I need to get some more greens into my body then I make myself one of these for a meal. It’s surprisingly good and keeps you full until lunch. You know what else? You really can’t taste the greens in here, otherwise it would be gross. I love that I can put fresh spinach or other leafy green into my smoothie and feel like I got my serving of leafy greens. If you are new to green smoothies, I suggest you try out spinach verses kale because it hardly has any taste.
I have made this smoothie with regular coconut milk and almond milk but the awesome people at Cocozia asked me to try their chocolate coconut water. Boy, am I glad I did because it’s absolutely delicious, I can’t stop drinking it. Coconut water is a bit boring on it’s on but with the chocolate in this water it’s taste just like chocolate milk. I even tried it on my cold cereal in the morning and I loved it! If you are lactose intolerant what a perfect way to get the vitamins into your body and it’s only 60 calories a serving. What is also fantastic about Cocozia is that it’s all organic which means more healthy for your body since there are no pesticides. Just in time for Summer, please do find you some Cocozia and get healthy with chocolate and peanut butter, two of my favorites! Cocozia is sold on Amazon so go check it out.
Healthy green peanut butter banana chocolate smoothie
8 oz. chocolate coconut water (Cocozia Brand)
1 T. creamy or crunchy peanut butter
1 T. unsweetened cocoa powder
1 T. chia seeds
1 scoop of your favorite protein powder (I used Doterra slim shake choc
1 banana frozen or room temp.
2 cups of spinach greens or mixed greens
desired amount of ice
Put all the ingredients into a blender and blend well until it’s smooth and creamy. Pour into large glass or divide into 2 glasses. I drink it all which turns out to be about 24 oz.
Note: I was not compensated for this post, all opinions are my own.