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:


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


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!


Marble Cupcakes with Chocolate Buttercream Oreo Frosting

Hi! I recently made these with Zackarié, yet I still haven’t tried them. That needs to change…urgently.

Cupcake for breakfast, maybe? ;)


Mmm *_*


(For the Cake)
1¾ cups cake flour
2 tsp baking powder
½ tsp salt
⅓ cup milk, room temperature
⅓ cup heavy cream, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1 tsp vanilla
⅓ cup cocoa powder
¼ cup boiling water

(For the Frosting)
1½ cups of confectioners sugar
1/4 cup cocoa powder
1 tsp vanilla
1 stick of butter (softened)
2-3 tbsp heavy cream
5-7 Oreos


1. Preheat to 350 degrees

2. Measure your milk and cream together probably in a pyrex (measuring cup) and set aside.

3. Whisk together your flour, baking soda and salt. Put a kettle on to boil so you get your boiling water ready for the upcoming part.

4. Mix the butter and sugar until combined. Add your eggs and vanilla after that!

5. Slowly alternate flour/milk mixtures until they’re both incorporated.

By now, you have finished your vanilla cake!

6. Now, take the boiling water and pour it into another bowl, along with your cocoa powder and a cup of your vanilla batter. Make sure you mix this well, you don’t want clumps of powder in your batter.

7. Pour in about 1/3 – 1/2 of a full cupcake in your tin in vanilla batter.

8. Then, put a good spoonful of chocolate batter on top – here’s the tricky part. Take a fork and reach under and around, bringing the vanilla over the top of the chocolate for a marbled effect. If it gets a little muddy, you’re mixing too much. Also, to cheat a little I poured a bit of vanilla on top of the chocolate if I wasn’t happy.

9. Bake your cakes for about 20 minutes. Right as you put these in the oven, grab a stick of butter to soften on your counter.

10 After your cupcakes are done, your butter should be soft enough to make frosting. Nice! Beat the butter until fluffy, then add in the rest of the ingredients, minus the oreos.

11. After your chocolate frosting is nice and fluffy, toss your oreos into the bowl and smash em up with your beaters real good. Since I’m doing this with a hand mixer, I can essentially punch the oreos with my mixer until they’re broken. Then you can run the mixer again until the oreo pieces are fully mixed into the batter.


Mine came out pretty damn close to the picture….once I get out of bed I’ll edit the post to add my own picture :)

(thanks to x for recipe and photo)


EDIT: Everyone ate the cupcakes and the one I have is smushed in my lunchbox :( when I make them again I’ll be sure to get a fresh picture -É

Mocha Pot de Creme

My first recipe on a new platform :) I’m super excited to be here!

-1/4 cup Dutch-process cocoa powder, sifted
-1/2 cup plus 1 tablespoon skim milk
-1/4 cup low-fat evaporated milk
-1 large egg
-1 large egg white
-3/4 cup granulated sugar
-Pinch of kosher salt
-Confectioners’ sugar, for sprinkling


Preheat the oven to 325 degrees. Line a shallow baking pan with a cloth towel and set aside.

Place the cocoa powder in a mixing bowl. In another bowl, combine the skim milk and the evaporated milk. Slowly whisk about 3 tablespoons of the milk mixture into the cocoa powder until it forms a thick paste. Whisk in the remaining milk mixture until thoroughly combined and set aside.

In a large bowl, combine the egg, egg white, granulated sugar, and salt and whisk together until thoroughly combined. Whisk in the cocoa-milk mixture until thoroughly combined. Divide the mixture among four 4-ounce ovenproof demitasse cups and place in the prepared baking pan; fill the baking pan halfway with water. Transfer to the oven and bake until the puddings are set when lightly jiggled, about 50 minutes.

Remove the puddings from the water bath, transfer to a wire rack, and let cool 20 to 30 minutes. Dust the puddings with confectioners’ sugar and serve warm.



(from http://www.wholeliving.com/130886/mocha-pot-de-creme?czone=eat-well/healthy-dinner/healthy-desserts&czone=eat-well/healthy-dinner/healthy-desserts&center=144884&gallery=136343&slide=131235)