Chocolate Chip Peanut Butter Scones

These scones are the perfect breakfast or brunch treat! They have peanut butter in the dough, as well as in the glaze, so there is a savoury bite that goes perfectly with the sweetness of the chocolate.

It’s been a wild ride over here, as my school gears up for Exam Week and my students are going to be writing Diploma exams, so I’ve been a stress case for a few weeks. Darn it, you know you care when you stress just as much about the exam as your students do!

Anything chocolate peanut butter is a staple in our house, and these were no exception. Paul gobbled them up, and I did too, because come on, it’s chocolate and peanut butter! Match made in heaven.

These scones were also very simple to make, and the original recipe, found here, did not require any changes. This is also probably going to be a short post, because I have a lot to do to prepare for my next semester!

All I can say (and all I need to), is to go make these!

Ingredients

Yield: 8 scones

For the scones:

2 c. flour
½ c. sugar
1 tbsp. baking powder
½ tsp. salt
½ c. butter, cold
1/3 c. peanut butter (I used chunky for the scones)
1 egg
¼ c. sour cream
2 tbsp. milk
2 tsp. vanilla
1 c. chocolate chips

For the glaze:

½ c. icing sugar
2 tbsp peanut butter (I used smooth for the glaze)
3-4 tsp. milk

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silpat baking mat.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. With a pastry blender, cut in the butter and peanut butter until well-incorporated.

In a small mixing bowl, whisk together the egg, sour cream, milk, and vanilla. Add to the dry ingredients with the chocolate chips. Stir gently until barely combined. Pat the dough together in the bowl, then turn out onto a lightly floured surface. Form the dough into a circle about 8 inches wide.

Cut into 8 wedges, and place on the prepared baking sheet, about 1 inch apart. Bake in the preheated oven for about 12 minutes, or until golden brown.

Cool on cooling rack while making the glaze.

For the glaze, in a small bowl, whisk together the icing sugar, peanut butter, and milk to make a glaze. Add more milk for a thinner consistency, and less for thicker consistency. Put into a small icing bag, or a small ziplock bag with the corner cut. Drizzle the glaze on top of the warm scones.

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Eggnog Scones

Firstly, I have not been posting on a regular basis, and I am sorry! Starting a new job in September, juggling all of these new commitments and time crunches… I apologize indeed! Life has still been a little crazy here in our neck of the woods.

Also, I told you I was on an eggnog kick. Therefore, these seemed perfect! Besides, Paul and I love scones. I think they are a perfect breakfast treat. They are usually very quick to whip up, don’t take too long in the oven, and always yield good results.

I wasn’t disappointed by these eggnog scones, either. I found the recipe here, after a short search on Pinterest. I was looking for a recipe I could make without going to the store, and this one delivered. Paul was definitely overexcited to have an eggnog scone for breakfast.

They are soft and flaky, and the glaze just puts them right over the top. Delicious. Paul also made his own eggnog spice for when he indulges, and instead of sprinkling the tops with cinnamon, I used his eggnog spice. So good! They also made my house smell heavenly. In my opinion, you really can’t beat the taste and smell of eggnog (but you all know how much of a sweets person I am!)

I really don’t have much else to say, except go make these!

Ingredients:

Yield: 8 scones

For the scones:

2¼ c. flour
½ tsp. salt
¾ tsp. cinnamon
¾ tsp. nutmeg (or 1½ tsp. eggnog spice)
1/3 c. sugar
½ c. butter, cold
1/3 c. eggnog
1 egg
¼ c. sour cream
½ tsp. vanilla

For the glaze:

1 c. icing sugar
2 tbsp. eggnog
½ tsp. vanilla
Eggnog spice or cinnamon, for dusting

Preheat the oven to 400°F. Line a baking tray with parchment paper, and set aside.

In a large mixing bowl, whisk together the flour, salt, spices, and sugar. Cut the butter into small pieces, add it to the dry ingredients and mix with your hands or a pastry blender until the mixture is coarse and only small, pea-sized chunks of butter remain.

In a medium mixing bowl, whisk together the egg, eggnog, sour cream, and vanilla. Pour over the dry ingredients, and mix with a spatula or your hands, until a dough forms.

Transfer the dough to the prepared baking sheet, and pat down into a circle about one inch thick. Cut the dough into 8 sections. (I used a pizza wheel.)

Bake for 15 minutes in the preheated oven. Remove from the oven, re-cut the scones, and pull them apart slightly. Bake for an additional 5-10 minutes, until they are golden.

Allow the scones to cool before adding the glaze.

To make the glaze, whisk together the icing sugar, eggnog, and vanilla into a smooth, somewhat runny (but not too runny) consistency. Add more eggnog if the glaze is too thick.

Drizzle the glaze generously over the scones, and dust with cinnamon or eggnog spice.

No-Bake Chocolate Oat Bars

This summer has been a hot one! I haven’t wanted to turn on the oven at all (can you blame me?) because we don’t have air conditioning. Every time I turn on the oven, the whole house heats up and becomes some sort of hellish heat-sink.

These are a great alternative to a baked dessert. They don’t take a lot of time to whip up, and they are delicious, and simple. Mine didn’t turn out exactly like the original post, because I overestimated the amount of oatmeal, and put a bit too much on the bottom, so there was a thin layer of oatmeal on the top.

I’m not going to waste your time in this heat wave! Go make these, because they are easy, quick, and taste amazing!

Ingredients

Yield: 12-16 bars (depending on cut size)

1 c. butter
½ c. brown sugar, packed
1 tsp. vanilla
3 c. rolled oats
½ tsp. cinnamon
¼ tsp. salt
1 c. chocolate chips
¾ c. chunky peanut butter

Line an 8 x 8 pan with parchment paper and set aside.

In a medium saucepan, combine the butter, brown sugar, and vanilla. Heat over low heat until butter melts and sugar dissolves.

Add the oats, cinnamon, and salt. Cook, stirring constantly, for 4 to 5 minutes. Take off the heat.

Pour half of the oat mixture into the pan, spread out evenly, and press down.

In a small, microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on 20 second increments, stirring constantly, until smooth and combined. Pour 4/5 of the chocolate mixture over the oatmeal.

Top with the remaining oats, then drizzle the remaining chocolate over the top of the oats. Refrigerate for 4 hours, or until set, then slice, and serve.

Rhubarb Scones

It’s summertime! That means I have lots of free time on my hands, and my parents have a garden full to bursting with fresh produce, veggies, and fruits. One of the many fruits of their labour (sorry, I couldn’t resist! Ha!) is rhubarb.

My dad recently came down to visit, and brought with him a TON of rhubarb. I mean a ton. I cut it all up, and separated it, there was probably around seven cups of fresh cut rhubarb! I was so excited! Cue searching rhubarb recipes on Pintrest.

I came across a few recipes for rhubarb scones, but every recipe I found included heavy cream. Now, heavy cream is not a staple in my refrigerator. Why? Because I just don’t use it enough! I use it for baking, and that’s about it. If I’m too busy to use it, it goes bad, and there goes money down the drain. Boo! So I decided to compromise.

I searched for a simple, plain scone recipe (because I love breakfast baked goods, I just forget to make them for breakfast), and found this one that seemed absolutely perfect. It used everything I had in my pantry and refrigerator (no heavy cream, just milk. Score!), and was a plain recipe that I figured I could easily jazz up with rhubarb.

The only changes I made to the recipe, and I’ll add them below in addition to the link of the original recipe above, was to add about 2 cups of chopped frozen rhubarb to the scones, then sprinkle the tops with a simple cinnamon sugar mixture.

It’s been crazy hot here in Southern Alberta lately, so you may not see too many baked goods around these parts this summer. I reserve baking for when the weather cools off a bit, and the afternoon I made these, Lethbridge decided to grace us with a bit of a thunderstorm. It’s okay though, I’ve got some great no-bake recipes planned, including a chocolatey treat up next!

As for these rhubarb scones, just make them, and enjoy the delicious tartness of fresh rhubarb! These taste great on their own, a little tart, a little sweet, a lot of flavour. But, these babies are just as good with strawberry jam, or butter and cinnamon sugar to top with as well! Enjoy!

Ingredients

Yield: 8 scones

2½ c. flour
1 tbsp. baking powder
½ tsp. salt
½ c. butter, cold, and cut into pieces
1/3 c. sugar
2/3 c. milk
2 c. rhubarb, chopped
Cinnamon sugar, to garnish

Preheat the oven to 425°F.  Line a baking tray with parchment paper, and set aside.

In a large mixing bowl, combine the flour, baking powder and salt. Add in the butter chunks, and with a pastry blender, combine until the mixture resembles fine crumbs.

Add sugar, and stir to combine. Add in the rhubarb and the milk, and stir with a wooden spoon until the dough comes together. It may be crumbly. Use your hands if you need to knead the dough until it becomes cohesive.

Pat dough or roll into a circle about 1½ inches thick. With a knife, cut the dough into 8 pieces. Transfer the wedges onto the prepared baking tray, letting the edges touch for softer scones, or separate for crisper scones.

Bake for 12-15 minutes, or until a light golden brown on top.

Chocolate Mint Sugar Cookie Bars


Hello friends!

I think lately I’ve been baking as a form of procrastination. I have a lot of school work to do, and I don’t always want to do it. (But I always get it done, don’t worry!) Every once in a while, lately on weekends, I’ve been deciding to bake up a storm. These sugar cookie bars came about on a bit of a whim, and I’m so glad they did!


Chocolate and mint is not for everyone, but Paul and I are huge fans! The nice thing about these bars is they don’t take very long to mix up. Call me a simple woman, but I’m all about things that don’t have me spending all day in the kitchen. (I love those recipes too, but I need to be in the mood to make them!)

I found the original recipe here, and while I didn’t have Andes mint bars, I decided to top them off with chocolate chips, because why not. If you are a fan of chocolate and mint together, I guarantee these will hit the spot!

Ingredients

Yield: Approx. 24 bars

For the cookie base:

½ c. butter, softened
½ c. brown sugar
½ c. sugar
1 egg
2 tsp. vanilla
2 tbsp. milk
2 c. flour
½ c. cocoa
1 tsp. baking powder
½ tsp. salt

For the mint frosting:

½ c. butter, softened
½ tsp. mint extract
6 tbsp. heavy cream
¼ tsp. salt
4 c. icing sugar
green food colouring (optional)
mint chips/chocolate chips (for garnish)

Preheat oven to 375°F.

Line a 9 x 13 pan with parchment paper. Set aside.

In the bowl of a mixer, beat the butter, brown sugar, and sugar until combined. Add in egg, vanilla and milk. Beat again.

In a medium bowl, add the flour, cocoa, baking powder, and salt, and whisk to combine evenly. Slowly add the dry ingredients to the wet, and mix until a cohesive dough is formed.

Press dough evenly into the prepared pan and bake for 14-15 minutes. Do not overbake.

Remove from oven and cool completely before frosting.

To make the frosting, beat the butter, mint extract, and heavy cream together until smooth and fluffy. Add in the salt, icing sugar, and food colouring and beat until smooth and creamy.

Spread over cooled bars and garnish as desired. Slice into squares and serve!