The Rice Crispy Treat For ONE (maybe 2)

Last weekend, in the midst of a friend’s wedding festivities, I had a thought. “Rice Crispy… yes… I need one.”

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The problem with purchasing Rice Crispy (or Krispy, whatever) is that you inevitably get one of those gargantuan slabs of over-sweet goop with soggy rice cereal… or even worse? It’s hard as a brick. I abhor crappy treats.

So, on my way home, I perused some recipes, and again the problem? You get an entirely obscene amount of treats. I mean… really… 6 cups of cereal? One ENTIRE bag of marshmallows? 6 tablespoons of butter? And for those of us who do live alone and have VERY little self restraint, this turns into making an entire sheet of treats, followed by stuffing it into one’s open mouth. Trust me… I know. And if you DO manage not to wolf the entire sheet of treats down in one sitting, or one day – the second day you are left with these sad, dry, and hard treats that are no longer palatable.

So… the only solution? To make your treats in exactly the serving size you want. I used a not-too-dainty amount of cereal, with a dab of butter and just a few marshmallows for a perfectly reasonable sized treat. You could share if you wanted to, but I recommend against it. I pressed mine, every so gently, into a resealable container before devouring mine.

Another note – I also love a caramelized treat, but one that is still chewy – which is difficult since sugar hardens as it caramelizes into that delicious brown color. To accomplish this feat in rice crispy treats? Add the marshmallows in two batches – allowing the first to take on that delicious brown hue and then adding the poufy white marshmallows at the end to just puddle into the chewy, perfectly caramelized treat you want.

Now… go forth and make multiple single serving sized treats, to inevitably end up eating an entire pan anyway! (haha!)

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The Rice Crispy Treat for One (Kaprise Kitchen’s way of eating ONE treat at a time)

  • 1 cup of rice cereal – I used the classic Kellogg’s
  • 1 teaspoon of butter – I used salted Kerrygold here
  • 6 standard sized marshmallows – Jet Puffed for me. Use the normal sized ones – not those humongous roasting ones they have these days, or those mini-me’s.
  1. Heat butter in a small saucepan until melted, medium/low heat
  2. Add 3 marshmallows, stir until melted and caramelized
  3. Remove the saucepan from the heat, and stir in the remaining marshmallows (I tear these into smaller pieces so that they melt quickly). Your mixture should look something like this: a mix of just melted, and caramelized. SONY DSC
  4. Add cereal, stir until coated
  5. Gently press the cereal into a small container, lined with parchment paper.
  6. Once cooled, removed the treat from the container, and slice with a sharp knife into perfect bite sized pieces like I did! Or… dig in! **Remember, heated sugar is very hot, so please be sure to let your perfect rice crispy cool enough**

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Perfectly gooey and caramelized at the same time! 🙂SONY DSC

Why Did I Wait So Long?!!! The Story of My NEW Love

It all started when I googled recipes for cornmeal… then I found Alanna’s website The Bojon Gourmet. And true to my mildly obsessive reading habits, I spent the next two days reading all of the recipes on her website. I highly recommend spending some time to read her recipes. Beautiful photography, beautiful food… all sorts of goodies to be found.

So… it goes back to the cornmeal. I’ve been thinking about cornmeal, so when I found Alanna’s recipe for custardy cornmeal cake, I knew it was just right. The only problem? I didn’t have an 8 inch cast iron skillet… so of course I braved rush hour traffic to go hunt one down.

So when I got to Target and there was just ONE small cast iron skillet left without a barcode… I just bought it. The nice man there helped me, and after inspecting the bottom of the pan and seeing “8SK” stamped on the bottom, he decided it was in fact an 8 inch skilled at it would just be $10.99. So I popped it into my car, grabbed some grassfed buttermilk and cream and headed home.

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So. I mixed my batter, suspicious that it was such a little quantity of batter, but I proceeded anyway. I spread the batter thinly, and baked away.

When my cake baked up thin, contrary to Alanna’s beautiful pictures, I was indignant! I did everything right! I even followed the recipe!! I even bought the right pan!!!!!

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But, I was immediately pacified when I ate a slice of my delicious creation. It was creamy, delicious and just perfect as a near-midnight snack.

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Then, after scrutinizing the recipe AGAIN, I noticed that the pan Alanna used looked much smaller than mine. So I whipped out my ruler and discovered I had in fact bought a 10 inch skillet. Oh dear…. that explains everything!!

The morale? Thin or thick, that beautiful cornbread studded with berries is an excellent dish.

So today, I meant to remake the cornbread with a double batch so I could have a thick and creamy slice of cake… but then I was thinking about asparagus and cheese.

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I did a little research on Alanna’s blog again, and baked up the crustless quiche in the SAME beautiful, cast iron skillet I bought.

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Let me tell you… Not only am I completely enamored with Alanna and her beautiful recipes, but I am absolutely head over heels with my new skillet.

Why ever did I wait so long to purchase this lovely skillet? Amazing. I love it. I can’t say enough good things.

So, my dear lovelies, this wasn’t a recipe post, but more of a review of The Bojon and Lodge skillets. Both? Excellent! Highly recommend.

I hope you all have a lovely weekend!

And for your patience reading my ramblings about my NEW love (10in Lodge skillet), here are some pictures! ❤



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Caramelized Peaches with Cinnamon

Oh hi friends. I meant to write you this amazing recipe for garlic scape pasta salad. I made it, tasted and yum-yummed, took pictures, and then put it in the fridge. The next day, I pulled it out for lunch and it was TERRIBLE. Seriously. What a waste of scapes.

Pantyways (I say that in real life… isn’t that embarrassing?) I went to the store and as I was floating past the fruit for the vegetables, these peaches caught my eye. PEACHES. People!!! Peaches are my ultimate food kryptonite because I’m allergic and I LOVE them. And you know I have so little control over my food-related impulses that before I knew it, I had paid and was loading a dozen beautiful and fuzzy peaches into my car.

So, like a lot of things I’m allergic too, I CAN eat them once the items are cooked. Unfortunately for most things this totally ruins it. Like seriously… the point of eating an apple is to get that juicy crunch and the satisfaction of crunching the fruit! CRUNCH man, CRUNCH! (Can you tell I drank a bit of caffeine today???).

Well… let me tell you, my friends, this? This is the absolute way one should consume peaches. I know it’s hot and gross out, but these hot little peach slices are just amazing over coconut ice cream and I don’t get hives from eating them! Win-win!

Now, I have a little convection toaster oven, which makes this particular dessert a snap to make. If you do not have one, feel free to use your oven. I would just suggest batching this baking with some other baking you need to do so that you optimize the time your oven is on and steaming you out of your home.

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Alright… This really isn’t much of a recipe, but it’s amazing!!

Caramelized Peaches with Cinnamon (Kaprise Kitchen’s solution to peaches)

  • 2 large peaches, firm
  • 1 teaspoon of cane sugar
  • 1/2 teaspoon of salt
  • 1 tablespoon of lemon juice
  • 1 teaspoon of cinnamon
  • 1 teaspoon of butter
  1. Slice peaches into 4 slices. I just mine in half and then half again.
  2. Sprinkle each slice with salt
  3. Sprinkle each slice with a little lemon juice and then the sugar.
  4. Dust cinnamon over the slices
  5. Dot the surface of the peaches with butter
  6. Bake at 400 degrees on a parchment lined pan for 50 minutes.
  7. Enjoy. Seriously… you should let it cool for like 10 minutes so you don’t burn yourself because I have a fat lip from burning it with peaches. True story bro.

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Day 6 and Pumpkin Scones

Hello hello!

I ran 3 miles today. I kept a little bit of a faster pace and got a good work out in. I was actually pretty tired after this run, which is atypical. I sat on the dock in the lake where I ran and chatted with my new found friend while I stretched before heading home.

I didn’t feel like making anything so I picked up a salad and headed to the library. I don’t know what was up with that salad, but I felt terrible afterwards. I drank nearly a gallon of water trying to get rid of that dry, weird taste in my mouth before I gave up and came home. I ate some carrots and downed an electrolyte drink before taking nap… apparently that did the trick because I feel better. Anyway, lesson learned. No more store bought salads.

I also just noticed that I gave myself a good sunburn on my shoulders from sitting out on the dock… so sunblock for tomorrow for sure. Though, I’m told it will be raining so we’ll see how my run shakes out tomorrow.

In the mean time, I want to share a new scone recipe that I tried out. I know… I know… I have so many of these types of recipes on my blog, but since I do spend a rather large portion of my day sitting in the library, I like to have good food that is portable. I’ll do a separate blog post on what I take to the library, but that’ll have to be another day.

So… these are almond flour scones (again) but sweetened with a bit of maple syrup and fluffy from the delicious pumpkin puree. I used this recipe from The Spinach Spot. I just found her blog today, and it’s totally awesome!

I tweaked (as always) and swapped the baking soda for baking powder, added a palm full of hazelnut flour, and skipped on the frosting. They turned out fluffy, moist, and absolutely delicious. I do have quite a sweet tooth, so next time I’ll add a little more maple syrup… maybe chocolate chips or some dried fruit…..

So… what did you all do today? Any weird food experiences like mine? What do you like to avoid??

 

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(Sorry for the crap photos, I have terrible lighting in my kitchen and I didn’t try…. O.o)

 

Smoked Gouda Almond Flour Scones with Tarragon and Thyme (Paleo/Primal)

Hello hello my friends! Today was Day 1 of the 30 Day Fitness Challenge. I’ll post about that shortly in a separate post.

But, before we get into the running, I wanted to share this quick little recipe. It’s a riff off of the Nom Nom Paleo Scones which I made a while back with a couple tweaks. Those scones are sweet, but these are savory and stuffed with smokey gouda cheese.

Smoked Gouda Almond Flour Scones with Tarragon and Thyme (Paleo)

  • 3 cups of blanched almond flour
  • 1 1/2 teaspoons of baking powder
  • 2 tablespoons of fresh tarragon, chopped
  • 2 tablespoons of fresh thyme, chopped
  • 1 teaspoon of cracked black pepper
  • 1/4 cup – 1/2 cup of smoked gouda, chopped into small cubes (add more cheese as you see fit)
  • 1 teaspoon of black truffle oil, or truffled cheese
  • 4 tablespoons of butter
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of honey
  • 2 eggs, whisked
  1. In a large bowl, combine the almond flour, baking powder, chopped herbs and cracked pepper
  2. Grate the butter into the almond flour mixture, until the butter is evenly distributed in the mixture
  3. Stir in the cheese
  4. In a small bowl, whisk the eggs, honey and vinegar
  5. Stir the wet mixture into the almond flour until just combined
  6. Divide and shape into scones
  7. Place on a parchment lined baking sheet. You should have about 6 to 8 good sized scones
  8. Bake at 335F for 25 minutes, or until golden brown
  9. Store left overs in the refrigerator, and bake for a few minutes to reheat and re-crisp when desired.

Enjoy!!!

Teeny Milk Biscuits

Years and years ago I remember reading about this place in the South that made legendary biscuits. I remember reading in the article that the key to the biscuits was a specific type of flour… White Lily. Anyway, I recently dug up the recipe online, and in a strike of luck I just happened to have milk in my refrigerator when the mood struck me to make these biscuits.

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I have been trying to cut down on the wheat in my life, but I do have a soft spot for fluffy biscuits. I especially like my biscuits slathered in good butter and tart jam. Since the presence of milk is rare in my refrigerator, it was even more auspicious that I happened to have a tablespoon of peach apricot jam and extra Kerrygold butter to smother my little biscuits with.

Teeny Milk Biscuits (adapted from the Carriage House Recipe)

  • 2 cups of White Lily flour (I’m sure you can use all purpose here, but you may need a bit more milk)
  • 4 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 2 tablespoons of sugar
  • 5 tablespoons of good quality butter, popped in the freezer for 15 minutes
  • 3/4 cups of milk (more as needed)
  1. Combine flour, baking powder, salt, and sugar in a mixing bowl
  2. Dip your chunk of butter into the flour mixture and grate it into the flour mixture, dipping as you go to prevent sticking to the grater
  3. With a whisk, stir the mixture together and pop the whisk up and down until the grated butter and flour resembles coarse crumbles.
  4. Add 1/4 cup of milk at a time, until the dough is combined into a soft dough. Add a tablespoon or two more to achieve the proper consistency. Your dough should be cohesive, but soft and sticky
  5. On a well-floured surface roll out the dough. Fold into third and roll out until 1/4 to 1/2 inch thickness is achieved.
  6. Cut with a small round biscuit cutter. I used a 1 1/2 inch diameter one for perfectly petite biscuits.
  7. Place on a parchment covered sheet and brush the tops with another tablespoon or so of milk.
  8. Bake at 400F for 15 -20 minutes until perfectly golden brown
  9. Serve immediately with butter and jam.
  10. These keep well in a sealed container for up to 1 week, be sure to let them regain their crisp with a quick visit back in the oven for 10 minutes at 400F.

I imagine these biscuits would also be perfectly delicious in a more savory application – scale back the sugar and throw in a little cheese and spice for a savory biscuit! Let me know how yours turn out!!

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Baked Ginger Carrot Quinoa

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Baked Ginger Carrot Quinoa (Imagined up while driving)

  • 1 cup of uncooked quinoa
  • 8 carrots shredded (should equal 2 1/2 cups)
  • 1 cup of chopped broiled brussel sprouts (feel free to substitute with any cooked green)
  • 1 tablespoon of fresh ginger, chopped finely
  • 1 tablespoon of grainy mustard
  • 1 teaspoon of cumin (feel free to scale back… my older sister tells me I’m heavy handed with cumin)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 4 eggs, whiskey
  • 3 tablespoons of olive oil

Before we get started – I am going to suggest that you add the spices in increments. I really wanted a gingery-carrot flavor so I was heavy handed with my ginger, but for those of you who are less inclined towards ginger, cumin, and mustard, you should add in small increments so that you can season accordingly. The result I got was a mildly spicy quinoa cake with a crispy exterior and squishy inside… so if you want even MORE ginger, go for it!!!

  1. Thoroughly wash quinoa in a mesh sieve
  2. Bring quinoa to a boil in 2 cups of water. Once the water comes to a rolling boil, lower the heat to low/medium and cover. Cook for 20 minutes, or until the quinoa has cooked through. Fluff with a fork and let it cool.
  3. In a large bowl, combine the shredded carrot and brussel sprouts
  4. Add the quinoa and stir until well combined.
  5. Slowly add your spices until you get the flavor profile you like. Keep in mind that the ginger will mellow significantly as you cook.
  6. Mix in whisked eggs until well combined.
  7. Drizzle olive oil on a cooke sheet. I used a foil covered sheet, but still found that I got a little sticking, so I recommend using a non-stick surface and plenty of oil. I don’t think parchment paper will work since it will absorb the moisture, but perhaps a silicone baking sheet, or an enamel pan would work. Let me know in the comments if you end up finding a better solution than tin foil!
  8. Measure out 1/3 cup fulls of quinoa. Pat into circles and place evenly spaced on a cookie sheet
  9. Bake at 400F for about 30-40 minutes, or until the bottoms have browned and the insides are cooked through. I drizzled a little extra olive oil at the 1/2 point.
  10. Enjoy with salad!!!

I hope you guys enjoy this variation of quinoa patties. I felt like I needed to come up with one that didn’t require me hovering over sputtering oil, and this was just the ticket.

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Chewy Toasted Coconut Toffee Chocolate Cookies

C.T.C.T.C. Cookies… haha! I don’t know why that amuses me so much!

Anyway, I’ve been thinking a lot about those Girl Scout Cookies… you know the shortbread ones covered in caramel and coconut and drizzled in chocolate?? I thought a lot about that caramel, and the texture of the cookie. I like the dryness of the cookie, contrasting with the chewiness of the caramel. I had some heavy cream in the fridge that I had originally earmarked for caramel, but then I made pastry cream (for no apparent reason, since it’s still whipped up and sitting in the fridge). I decided that I would make a simple toffee for my cookies instead… I thought about drizzling the hot toffee through cookie dough and baking the cookies with oozy ribbons of toffee running through them and dipping them in chocolate. Then, I thought about making toffee flavored shortbread and rolling them through coconut flakes like Mexican Wedding Cookies but with coconut instead of powdered sugar. But I finally decided I wanted something thick, chewy, and flecked with toffee, coconut, and chocolate.

Despite the toffee, these cookies are not overly sweet, instead they are mildly flavored with molasses and vanilla. The coconut toffee and chocolate just add a bit of sweetness and complexity to the cookies. I think next time, I’ll scale up the coconut and perhaps use chunkier flakes.

Chewy Toasted Coconut Toffee Chocolate Cookies (adapted by some large stretch of imagination from All Recipes)

  • 12 tablespoons of unsalted butter, softened just a bit (maybe 30 seconds in the microwave)
  • 1 cup of granulated sugar
  • 3-4 tablespoons of molasses (I used 4 but feel free to use less if you are sensitive to the bitterness of molasses)
  • 1 teaspoon of vanilla
  • 1 egg
  • 1 egg yolk
  • 2 cups of flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of flakey salt (again, feel free to use less if you dislike saltier cookies)
  • 1 cup of crushed Coconut Toffee (recipe to follow) (Make this about 2 hours before the cookies so it has time to cool)
  • 1 cup of flaked chocolate
  1. Preheat the oven to 350F
  2. In a large bowl cream the butter, sugar, and molasses until smooth.
  3. Beat in vanilla and the egg and egg yolk until creamy and smooth.
  4. Sprinkle in the flour and baking soda and salt. (I know, I know, I don’t use two bowls, but I promise this works just fine so long as you sprinkle and distribute the leavening ingredients as you mix it in)
  5. Stir in coconut toffee and chocolate
  6. Spoon in 1 tablespoon scoops onto parchment lined cookie sheets (Important! Because the toffee will get everywhere as you bake).
  7. Bake at 350F for about 12 minutes or until just puffed and the edges are just crisp. The cookies will deflate a little once they come out of the oven. If you prefer crispy cookies, bake for a couple more minutes until the edges are crisp and the centers of the cookies have fallen.
  8. Should make 24-30 cookies. I made mine a bit larger than a tablespoon and got 26 cookies (so far only 24 are left).

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Coconut Toffee (ummm… I made it up?)

  • 1 cup of sugar
  • 1/2 teaspoon of salt
  • 2 tablespoons of butter
  • 1/2 cup of toasted coconut, unsweetened
  1. Melt sugar in a pan until smooth and deeply golden
  2. Remove from the heat, and add butter in slices
  3. Stir until smooth on low heat
  4. On a pan, spread 1/2 of the coconut making a slightly thicker lip to contain the toffee in a bounded area (nerd alert)
  5. Pour the toffee onto the pan
  6. Sprinkle the top of the toffee with the remaining coconut
  7. Cool
  8. Smash with your fist, a hammer, your head, or any heavy instrument. Add to cookie dough, yogurt, or anyplace that needs awesomeness.

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Ta Da!!!

xoxo -H

Cheesecake Nanaimo Bars

I first read about nanaimo bars on Closet Cooking’s website a few years back… They looked great, but I didn’t think about them again until recently. I’m not sure where I stumbled across another picture of these bars, but then I was obsessed with the idea of making them. I read a bunch of recipes before settling on Seven Spoons and Closet Cooking for my models.

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Instead of making them in a 9×9 pan, I made mine in a cupcake pan so I wouldn’t have to worry about cutting the bars. I also tweaked the recipes just a little bit to accomodate the ingredients I had on hand and I scaled back the sugar since I like my cheesecake a bit tart.

I’m a huge fan of cheesecake, so next time I would double the cheesecake and 1/2 the chocolate cookie crust. However, these little bites were truly delicious and I’m glad I made them!! (Even if I feel mildly ill from eating 3 of them in a row).

Cheesecake Nanaimo Bars (adapted from Seven Spoons and Closet Cooking)

Crust:

  • 1 1/2 cups of sugar cookies, blitzed through a food processor (or smashed in a plastic bag with a rolling pin)
  • 1/4 cup of chocolate cocoa
  • 1/4 cup of granulated sugar
  • 1/2 cup of shredded, unsweetened coconut
  • 1/2 cup of almonds, blitzed through a food processor
  • 8 tablespoons of melted unsalted butter
  1. Preheat the oven to 350F
  2. Mix the dry ingredients together, then drizzle the butter into the bowl until the ingredients come together
  3. Press into the bottoms of cupcake liners. I used these adorable monkey ones from Reynolds. (Also… I have quite a bit extra cookie mixture leftover, so don’t be concerned if you also have left over)
  4. Bake in the oven for 10-15 minutes or until just browned.
  5. While the cookie cups bake, start on the cheesecake filling

Cheesecake filling:

  • 8 ounces of cream cheese, at room temperature
  • 1/4 cup of sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  1. Whip the cream cheese with sugar until smooth
  2. Add the egg and vanilla extract and continue whipping until smooth
  3. Once the cookie cups have finished cookie, top each with about two tablespoons of cheesecake batter each
  4. Tap on a flat surface to evenly distribute the batter in the cups
  5. Bake for another 10 minutes, or until the cheesecake has set.

Chocolate ganache topping

  • 7 ounces of dark chocolate
  • 1/2 cup of heavy cream
  1. As the cheesecake and cookie layers cool, make the ganache topping
  2. In a double boiler (or a mixing bowl over boiling water), heat the chocolate and heavy cream. Once the chocolate has melted, whisk the mixture until smooth and glossy.
  3. Put 1 to 2 tablespoons of ganache on top of each cheesecake/cookie cup, smooth the tops with a knife.

Put the whole pan in the fridge and let it set. These should keep for up to a week in a tightly sealed container in the refrigerator.

Enjoy!!!

I used these Guittard chips for my chocolate ganache and I am impressed. They were deliciously dark and not overly sweet. Definitely a re-buy!

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Hazelnut Almond Scones with Chunky Chocolate and Cherries

What a mouthful…. both literally and figuratively. Let me tell you… these scones? Amazing. Totally and utterly drool worthy… these are the scones that you drive an extra 15 miles to a different grocery store to get the right ingredients for. These are the scones that you get heart palpitations when you see someone else reaching for the last one that you wanted to add to your tummy (in addition to the 2 others you stored in there).

Forget the whole wheat thing… these are made of nuts. Nuts!!! This will change your life forever. I mentioned the recipe by Nom Nom Paleo, but being the nudge that I am, I had to tweak it. I couldn’t help it. Anyway – here is my recipe, just adapted a bit.

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Hazelnut Almond Scones with Chunky Chocolate and Cherries, a mouthful in every way (Adapted from Nom Nom Paleo)

  • 2 cups of finely ground almond flour (I used Bob’s Red Mill)
  • 1 cup of finely ground hazelnut mean (I used Bob’s Red Mill)
  • 1 1/2 teaspoons of baking powder
  • 4 tablespoons of cold butter
  • 2 large eggs (Did I ever tell you guys about the difference in egg size?)
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of honey
  • 1 teaspoon of bourbon vanilla
  • 2 – 3 ounces of good quality dark chocolate, smashed (because baking is all about stress relief)
  • 1/4 cup of dried cherries (I chopped mine in half)
  1. Preheat your oven to 335F (I know. It’s a weird number, but I promise it works)
  2. In a large bowl, whisk together the flours, baking powder, and a pinch of salt (I didn’t use any because I used a salted chocolate and salted butter, but this is totally your call).
  3. In the dry ingredient bowl, grate the butter (using the chubby grater holes) into the dry mixture. I like to dip my butter into the flours and grate so that the grated butter doesn’t stick. You can also freeze the butter, but I normally just dip and grate.
  4. Once the butter has been grated, crumble the dry ingredients with the butter. Make sure you have some chunky bits. Think the pea-sized bits you want when you make good fluffy biscuits.
  5. In a smaller bowl, whisk together the eggs, vinegar, honey, and vanilla.
  6. Make a well in the butter and flour mixture and pour in the wet ingredients.
  7. Combine gently. Your mixture should be cohesive, but very wet.
  8. Gently add the chocolate and cherries. (As I mentioned above, I smashed my chocolate bar. I also used closer to 2.5 ounces because I ate some before I added it to the bowl)
  9. Portion out the dough into even balls and shape on a parchment lined sheet.I managed to make seven large scones, but you can just as easily make daintier ones.
  10. Bake at 335F for 12 minutes before raising the temperature to 350 and rotating the pan. Bake at 350 for another 10 minutes, or until a toothpick comes out clean.
  11. Gobble them up!!!

Notes:

  • You will notice that the original recipe used baking soda, but I chose to use baking powder because the smell of the baking soda was unnerving to me. Baking soda and powder are basically the same, except baking powder has cream of tartar in it. For whatever chemical reason, baking powder does not have the same smell. I’m weird about smells… so this made a huge difference. Keep in mind, because baking powder does contain less baking soda (leavening agent), the dramatic rise and pouf of my scones is much less dramatic. However, barring your strange obsession with smell, feel free to use baking soda for the dramatic lift and the pillowier texture.
  • In the same vein, these scones are not light and fluffy… instead they are moist, a little heavier, and deliciously flavored.
  • I used a cup of hazelnut flour because I saw it at the store and I figured… why the hell not. It definitely adds a certain nutty flavor and luxuriousness to these scones, but you can also just use almond flour. Also… something important to note? Hazelnut flour smells TERRIBLE, but it bakes perfectly and it loses that strange smell. They turn into beautifully nutty scones.
  • I did try this recipe with 100% hazelnut flour and NO almond flour… they do not turn out the same because hazelnut flour is a great deal chunkier than almond flour. The resulting “scone” was more of a pile of semi-stuck together ground up hazelnuts. While it was delicious, they were not scone-like in nature.
  • I am pretty convinced the reason these scones are just so glorious is the quality of ingredients that are used. Most of the ingredients are on the pricier side, but well worth it. I think when you use truly good quality and well sourced ingredients, everything is bound to taste delicious. I’m not really sure why this comment is included, but it popped into my head so I’m leaving it.

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