Chocolate Chip Scones

Again, I apologize for my absence - I had some PC issues when a virus made it past my Antivirus, and eventually I came to the realization that I was going to have to reformat.  But no matter, all is fixed (at least well enough for me to use the internet) and I'm back.

This afternoon, I had that familiar itch to bake.  It's getting to be a regular thing, this itch, and so I just had to scratch it.  The result?  Chocolate Chip Scones.  These aren't true scones in the sense that they're round.  The dough for this is shaped into a round and then cut into wedges before going in the oven.  These are yummy, light and fluffy,they rose very well, and they have chocolate in them ... and what isn't good with chocolate in it??  Anyway, the recipe ....

Ingredients.

• 2 cups all purpose flour
• 1/4 cup granulated white sugar
• 1 1/4 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 cup unsalted butter, cold and cut into pieces.
• 1/2 cup milk or semisweet chocolate chips or chunks
• 1/2 cup dried cherries or cranberries (Optional)
• 1 teaspoon pure Vanilla Extract.
• 3/4 cup buttermilk*

Method.

Preheat oven to 400 degrees F/200 degrees C.

In a large bowl, whisk together the Flour, Sugar, Baking Powder, Baking Soda and Salt.  Cut the butter into small pieces and blend into the flour mixture using fingers, a pastry cutter or two knives till the mixture resembles coarse crumbs.  Stir in the chocolate chips/chunks, and the dried cherries.

In a small measuring cup, whisk together the buttermilk and vanilla extract, then add to the flour mixture.  Stir just until the dough comes together.  Add more flour or buttermilk if needed.  Do NOT over mix the dough!

Transfer to a lightly floured surface and knead dough gently four or five times.  Pat the dough into a circle that is about seven inches round, and 1 1/2 inches thick.  Cut this circle in half, and then cut each half into four pie shaped wedges (triangles.)  Place the scones on a baking sheet and brush the tops gently with a little milk.

Bake for 15-20 minutes until golden brown on top and a toothpick inserted comes out clean.  Remove from oven and place on a wire rack to cool.

***A note about Buttermilk.  If you don't have any, you can make your own.  Just add a tablespoon of white distilled Vinegar, Cider Vinegar, or lemon juice to a cup of milk.  Let it stand for 5-10 minutes before using.***

Chocolate Mousse

The hubby and I visited my favourite British Import Store this weekend, as I was out of Teabags.  I don't like Orange Pekoe tea, and unfortunately, that's mostly what the stores sell here in Canada.  So, we pay ridiculous prices for what I call 'English' teabags.  Luckily, the hubby doesn't complain.  He's such a sweetheart. 

Anyway, while we were there, I caught sight of a package of Strawberry Angel Delight.  This is a packaged dessert sold in the UK that's whisked together with milk to form a pudding or a mousse.  My mother used to make this for myself and my sister when we were kids, so I impulsively added a package to our purchases.  I guess I wanted to see if it tasted as good as I remembered.

I made it up for dessert that night, and it really DID taste as good as I remembered.  Both the hubby and my friend enjoyed it too.  But I got to thinking this morning about making my own.  Packaged dessert mixes just about always contain ingredients that aren't all that good for you.  I went hunting through the fridge and came across a pack of Semi Sweet Chocolate I'd bought a week or so back for a cake that I ended up not making.  The first thought through my head was 'Ooooh, Chocolate Mousse!'  A quick check online to ensure I had all the necessary ingredients, and off I went.

Chocolate Mousse is SO easy to prepare!  I didn't realize just HOW easy.  While it's sitting in my fridge, being chilled ready for dessert after dinner this evening, I confess to having tried a sneaky teaspoon of it, just to see.  Well, it's being served to guests - I had to check it right?  That's my excuse and I'm sticking to it!  Anywho, it tastes just LUSH!  It's creamy, it's chocolaty, and it's so so good!!  There is NO excuse for not making this people!  None at all!  Unless you don't like Chocolate, and lets face it, who DOESN'T like chocolate??

Ingredients.

• 1/4 cup. sugar
• 2 tbsp. rum
• 4 oz. chocolate (Squares or Chips)
•  2 cups. whipping cream 
• 2 egg whites

Dissolve 1/4 cup sugar and 2 tablespoons rum in saucepan. Don't let it brown.  With double boiler, melt chocolate. Stir in 2 to 3 tablespoons un-whipped whipping cream. Remove from heat, add sugar/rum mixture. Stir until smooth. Let cool.   Whip stiff 2 egg whites. Take cooled mixture and fold egg whites into chocolate. Let set while whipping 2 cups whipping cream.  Fold chocolate egg white mixture into whipped cream. Place into dishes. Cool for at least 2 hours, but not more than 24 hours.

While the directions say to place into dishes, I put mine into a big one.  That way, I can serve as much or as little as each individual would like.  If I'd set it into Ramekins, I'd still have had to use the bigger dish anyway to place the remainder into.  This mousse looks and tastes very very good.  I can't wait to serve it up!


Till next time, keep on cookin'!

Lemon Chocolate Chip Muffins.

With the stash of Lemons sitting in my fridge, I began to think about how I could use them up, rather than just making Lemonade.  Then it hit me.  I'd bought some milk chocolate chips earlier in the week and decided to do Lemon chocolate chip muffins.  I just used a basic Chocolate Chip muffin recipe and adapted it slightly to add the lemon to it.

These muffins turned out extremely well!  The lemon flavour was light, not overpowering, and mixed with the chocolate SOOO well!  They were light and fluffy, and decidedly moreish!  I think the only change I'll make next time is to top the muffins with a lemon syrup once they've cooled for a light crispy coating on top.

Ingredients.

• 4 cups flour (or 1/2 cup more, if needed)
• 1/2 tsp salt
• 1 3/4 cups sugar
• 7 tsps baking powder
• 3/4 cup margarine (at room temperature)
• 4 beaten eggs
• 2 tsps vanilla
• 1 1/2 cup milk
• 2 cups of Chocolate Chips (I used Milk Chocolate, but use whatever your favourites are)
• Zest of 1 lemon
• 1/2 cup fresh squeezed lemon juice.

Combine dry ingredients with pastry blender, cut in margarine. In another bowl, beat eggs, vanilla, lemon juice and milk together until frothy. Pour into dry mixture and stir just until blended. Do not over mix. Gently fold in chocolate chips.Spoon into paper baking cups in muffin pan almost to the top. Bake at 400F for 20 to 25 minutes. Let cool and enjoy.

Makes 24 large muffins

Till next time, keep on cookin'!