My dear co-worker Morgan brought chocolate chip scones to work last week for our fearless editor’s birthday (I brought marble cupcakes for the afternoon). After one bite of these soft and delicious chocolate chip scones, I knew that I had to have the recipe. She graciously shared her recipe, which actually turned out to be her mom’s. But I give you the best, simplest scone recipe I’ve ever found. For a healthier take on this simple recipe, Morgan suggests throwing in a tablespoon of protein powder and substitute chocolate chips for dried fruit. Or, use a cup of Activia plain vanilla yogurt. For a not-so healthy version, I added a tablespoon of vanilla and a teaspoon of cinnamon. But this is one of those scone recipes that you can play with and make your own, and I know it’ll stay in my recipe box for a long time.
Chocolate Chip Scones
yields 2 dozen small scones
2 1/4 cups Bisquik Baking Mix
2/3 cup milk (whatever you type you prefer)
1 plain yogurt cup
3 big spoonfuls of sugar
1 bag of semi-sweet chocolate chips
Preheat the oven to 450 degrees. First, mix dry ingredients. Then, add wet ingredients and combine. Place 1 spoonful of batter onto an un-greased cookie sheet, sprinkle sugar on top. Bake for about 8 minutes, or until the tips and tops of the scones are golden. Place on a cooling rack after three minutes and let cool until warm. Enjoy with a cup of hot tea or a glass of cold orange juice. Divine.
Photo by LG Patterson
For a touch of spice with a nice bottle of dark beer, try this spiced cake recipe sure to please any crowd. And for the beer, pick up a growler of the very dark and stout Oil Change Stout at Flat Branch from Columbia, Mo. Use some, drink the rest. Sounds good to me.
For this cake, though, I would recommend storing it in an airtight container. The ingredients combine in an interesting way to create a unique texture and flavor, but the cake has a strong negative reaction to air exposure that makes it hard very quickly. Put a lid on your cake pan or wrap it up with cling wrap as soon as its cool, regardless of the amount of time until you serve it. Also, lightly dusting it with powdered sugar takes some of the bite off of a very harsh clover flavor. This cake is not for the sweet tooth, but is the perfect pairing of a very dark, very stout beer.
The most important part to remember about this: honey or powdered sugar sprinkled or drizzled on top must be done to make this a sweet cake. It’s not a heavy, rich dessert for those craving sugar and cream. It’s a traditional beer cake, and I think will be a perfect pairing for a couple of pints and a hearty meal for Oktoberfest.
Spiced Beer Cake
3 1/2 cups whole wheat flour
1 1/4 cups packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon baking soda
1 pinch allspice
1 pinch salt
1 ½ cup Oil Change Stout
Preheat oven to 375 degrees. Dissolve brown sugar in beer by adding brown sugar gradually and whisking until completely dissolved. Sift flour, spices and baking soda into beer and mix gently until smooth. Pour batter into a greased 9 x 13 cake pan. Bake for 45-60 minutes, or until knife comes out clean. Slice thinly and serve with cold butter on top.
[Originally posted here]
Well, if you don’t know by now that I’m a Mizzou fan, I really don’t know what you’ve been reading all this time. The boyfriend and I attended a marvelous tailgate for the first game of the season, which was Mizzou versus Southeastern Louisiana State. I was under the impression that this was a burgers, brats, chips and Bud Light kind of tailgate, but as soon as I arrived I was handed a delicious Hurricane cocktail and escorted to crab dip and shrimp fry being prepared in the parking lot. My brownies seemed very inadequate in comparison.
So, for the Mizzou versus Georgia game last weekend, I had to break out the big baking guns. The night before, the boyfriend and I peeled, pitted and sliced 7 large peaches for two peach recipes for the next day, but the peach muffin recipe is a keeper. Based on a recipe from AllRecipes.com, I give you the greatest peach muffin recipe ever.
Georgia Peach Muffins
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups vegetable oil
- 3 eggs, lightly beaten
- 2 cups white sugar
- 2 cups peeled, pitted, and chopped peaches
Preheat oven to 400 degrees. Lightly grease 16 muffin cups, or place 16 cupcake liners. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups. Sprinkle cinnamon and chopped pecans over top of batter. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
Note: I also made a quick vanilla glaze to drizzle over the top of the muffins when still warm. With the glaze, it made it more of a dessert and less of a muffin, if that is your desired effect with this muffins.
Photo by L.G. Patterson
The first time I made marathon cookies was when my good friend Derek had just finished the St. Jude’s Marathon in Memphis. He was completed exhausted, of course, but wanted me to bake him something. I was happy to oblige since he ran for such a good cause (St. Jude’s is one of my family’s favorite charities), but I didn’t quite know what to do. I wanted a sweet, crunchy but still protein-rich cookie to help him recover with a smile. Thus, marathon cookies were born.
I think you’ll enjoy these easy, after-school cookies as much as Derek did. Maybe even more.
Yields about 3 dozen large cookies
The chocolate and walnut combination in these delicious cookies will satisfy any crunchy craving.
2½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup margarine
½ cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs, slightly beaten
1½ cups semisweet chocolate chips
¾ cup chopped walnuts
2 teaspoons vanilla
Preheat oven to 375 degrees. Sift flour, baking powder and baking soda in a small bowl. Cream together margarine and butter in a large bowl, and then add sugars. Blend well; beat in eggs and vanilla. Add dry ingredients to mixture. Slowly add chocolate chips and walnuts. Form into 1-inch balls (about a tablespoon of dough), evenly spaced on an ungreased cookie sheet. Bake for 8 to 10 minutes, or until golden brown. Allow to cool slightly for 2 minutes, then cool completely on a cookie rack.
Walnuts pack a punch in these snacks — high in protein, minerals, vitamin e, antioxidants and omega-3s.
[Originally posted here]