Hazelnut & Chocolate chip Scones

Hey everyone! It’s Zackarié and my first post for this ever-growing delicious blog on this un-eventful Sunday evening.

So! For this scrumptious recipe you’ll need:

~Ingredients

2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, diced
1 cup semisweet chocolate chips
1/2 cup chopped, toasted hazelnuts
1 large egg
1/2 cup buttermilk
1/3 cup packed brown sugar
1 1/2 teaspoons vanilla extract

~Steps

1) Position the rack in the center of the oven and preheat to 400°F. Lightly grease & flour a baking sheet.

2) In a large bowl, blend together the flour, baking powder, baking soda and salt. Using a pastry blender or two knives suicide or fashion, cut in the butter until the mixture resembles coarse meal. Stir in the chocolate chips and hazelnuts. In a small bowl, beat the egg, buttermilk, brown sugar and vanilla extract until smooth. Combine the two mixtures, stirring gently until the dough holds together.

3) Turn the dough out onto the prepared baking sheet and pat it into an 8 inch circle. Using a serrated knife, score the dough into 8 wedges ( Do not cut all the way through the dough.) Bake for 15-19 minutes, or until golden brown. Remove from the oven and serve hot.

~

Hope you all love this delightful recipe! Em and I sure did! :3
Bake to your hearts content!
-Zackarié

Pumpkin Spice Latte Cupcakes

Hey~! Emlyn here on this fine Sunday morning.

Pumpkin.

You hear this and you know it’s autumn.

It comes with thoughts of apples and pies and crunchy leaves in the road, along with chilly days and the craving of warm drinks and blankets.

And the wide, wide world of fall themed recipes.

~

2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup buttermilk
4 large eggs
½ cup coffee or espresso, for brushing

For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon
Caramel sauce

~

Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. To the bowl of an electric mixer fitted with a paddle attachement, add the pumpkin, granulated sugar, brown sugar, buttermilk and oil. Mix to combine. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

For the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

~

This doesn’t say how many this makes, but I would guess maybe around 2 dozen or so. :)

(thanks to x for the recipe)

South Park Cookies! (recipe time!)

Hi! It’s Emlyn

Wednesday night was a night to remember. South Park premiered its midseason episode at 10PM EST. 

I cried.

It was hysterical.

Two hours before hand, I whipped these up to celebrate, and they were pretty awesome. They tasted like frosting cookies you find in bakeries! :)

Image

 

:D

~

Cookies:

  • 2/3 cup shortening
  • 2/3 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar for decoration

(makes 24 cookies)

~

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
  3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

~
Frosting:

  • 2 cups powdered sugar
  • 2 tablespoons butter or 2 tablespoons margarine, softened
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla

(makes 1 cup)

~

Combine ingredients and beat on medium speed until smooth and fluffy.

 

~

I made the five cookies with one cup of frosting, so you may have to make more frosting/less cookie. I also made jumbo cookies for more decorating room :)

~

South Park decorating:

Stan: Red and blue icing (Betty Crocker store bought)

Cartman: Blue and yellow icing (B.C.)

Kyle: Take some of the frosting you made and tint it green. Apply to the top of the frosting you’ve already put on the cookie

Kenny: Tint pre-made frosting orange (5 yellow, 3 red drops of food coloring) Use that instead of the white, and use red/brown to create the hood.

~

(thanks to x and x for recipes. Change quantity here! the photo is mine :))

Candy Corn Oreo Truffles

Happy Tuesday! It’s Emlyn. Despite the fact it’s still September, I thought I’d break out the first of many Halloween treats!

They just look perfect, am I right?

~

(for the truffles)

1 (10.5 ounce) package Candy Corn Oreo Cookies
4 ounces cream cheese, softened
8 ounces Vanilla Candy Melts (see note below)
1.5 teaspoons vegetable shortening

(for the garnish)

orange and yellow candy melts for drizzling
candy corn
festive sprinkles

~

1. Using a food processor, crush all of the cookies into fine crumbs. If you don’t have a food processor, you can crush the cookies in a resealable plastic bag using a rolling pin.

2. In a medium bowl, combine cookie crumbs and cream; mix until well blended. Line a baking sheet with parchment or wax paper. Roll cookie mixture into 12-15 balls, about 1-inch in diameter. Place the cookie balls onto prepared baking sheet and refrigerate the balls for about 45 minutes or until firm.

3. Melt the candy melts according to package directions. Stir in shortening. The shortening will thin the mixture down a bit. If the chocolate is still too thick, gradually add a bit more until you reach a desired consistency for dipping.

4. Dip balls in the melted candy melts and place back onto the prepared baking sheet. If desired, sprinkle the tops of the candy coated cookies balls with sprinkles, candy corn or drizzle with contrasting colors of melted candy melts.

5. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator for up to 3 days.

*Note: I used Wilton Candy Melts. You can purchase them at Walmart, Target, Michael or Amazon

~

Yields about 12-15 truffles.

(thank you, x, for everything!)

Rainbow Cupcakes

Hey! Emlyn present.

It’s a cozy Saturday night. You’re tired of cleaning all day and want to make something sweet before having to continue. What do you make?

Cupcakes.

(I’m in such a cupcake rut omg help me out)

Nah, in reality these were very easy to make. And they came out ~*gorgeous*~

;

I modified the recipe to make a smaller amount. My tiny family could never eat the 24 the original recipe calls for :P

~

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1 cup white sugar
  • 3 eggs, room temperature
  • red food coloring
  • blue food coloring
  • green food coloring
  • yellow food coloring

~

  1. Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
  3. Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
  4. Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

~

If you’d like, you can mix the primary colors together if you wish for a different scale. I just used the basics :)

I added basic Betty Crocker icing (the decorators kind) because 1. it was all we had and 2. we have no more butter so I couldn’t whip up any buttercream :( Add your favorite, though!

When someone eats one (I made these for others) I’ll try to get a picture of the inside for you guys.

EDIT: My mom ate one :3 here’s the photo.

20120923-084712.jpg

~

(My photos :) Thanks to x for the recipe. Modify the number here!)

Apple Pie Crescents

Hey! It’s Emlyn. Fall is finally here in Connecticut! Yay! My favorite season <3

I’m praying that I can go apple picking soon…it’s my favorite fall activity and I need some mutsu apples!

~

Tube of crescent rolls
Apple pie filling
Caramel sauce

~

Lay out crescrent rolls on a baking sheet.

Drop apple pie filling on to the crescrents. Top with caramel sauce.

Roll up the crescent rolls and bake in an oven at 350 for 12-15 minutes.

~

How perfect ^_^

(thanks to wikipedia for the first apple photo and x for the recipe and second photo)