Delecious Scones

Scones are delicious snacks for anytime and anyone. Today, I'm going to teach you how to make incredible coffeehouse scones. I am not going to put any nuts or chocolate chips in mine, but if you want you can put them in yours.


INGREDIENTS

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2 cups (260 grams) of all purpose flour
1/4 cup (50 grams) of granulated white sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup (113 grams) of unsalted butter, cold and cut into pieces
2/3 - 3/4 cup (160 - 180 ml)  of buttermilk
1 teaspoon of vanilla extract (optional)

DIRECTIONS

First, preheat your oven to 400 degrees Fahrenheit ( 200 Celsius ). Then, in a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Cut your butter into small squares and blend it into the flour mixture with a pastry blender until you have course crumbs. Add the buttermilk and vanilla extract to the flour mixture and stir until it comes together.

Transfer the dough to a lightly floured surface and gently knead it. Use a round cookie cutter to cut your dough into circles. Once you have cut out your scones transfer them to a lightly buttered baking sheet or you could cover it with parchment paper. Finally, brush the top of each scone with some milk. 

Chocolate Brownies!!!

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5 ounces (150 grams) semisweet or bittersweet chocolate chopped

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips(optional)

If you ask me what my favorite dessert is I will tell you 3 things. Cookies, Petit Gateu and BROWNIES! I really like brownies and I hope you do to because today you will learn how to make them!

Directions: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using). Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with  a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well. Makes 16 brownies.

Chocolate Mint Sandwich Cookies

Hi guys I am sorry that I haven't posted in a long time, so today I am going to tell you how to make delicious chocolate mint sandwich cookies!

INGREDIENTS

FOR THE COOKIES

• 1 cup unsweetened Dutch-process cocoa powder
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• Confectioners' sugar, for work surface

FOR THE GANACHE

• 1/4 cup heavy cream
• 6 ounces semisweet chocolate, very finely chopped
• 3/4 teaspoon pure peppermint extract

FOR THE GLAZE

• 6 ounces semisweet chocolate, very finely chopped

DIRECTIONS

1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
2. Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
3. Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
5. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes.

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Ice cream covered cake

Hi guys this cake  is  almost the same as the ice cream cake that I already talked about in another post just that, you need an actual cake.

Ingredients

• Sponge cake
• 1 quart of your favorite ice cream, slightly softened       

  

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Equipment

• Rubber Spatula
• Aluminium foil

1. Lay one layer of the cake on a large sheet of aluminium foil. Spread the softened ice cream over the layer, using the rubber spatula.

2. Place the second layer on top and carefully bring the sides of the aluminum foil up over the cake to enclose it. Store in the freezer until you are ready to serve it.                                                                                                    

Chocolate Fondue With Marshmallows

INGREDIENTS 

• - 8 ounces bittersweet chocolate, chopped (1 1/2 cups) 
• - 1 cup heavy cream
• - 1 bag (10 ounces) marshmallows 

DIRECTIONS 

1.  Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan set over a campfire or on a medium-high grill; pour over chocolate. Let stand for 5 minutes. Whisk until smooth. Whisk in bourbon. 
2.  Toast marshmallows over campfire. Serve with chocolate fondue for dipping.
   
   

   

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Shortbread Cookies

INSTRUCTIONS Shortbreads: In a separate bowl whisk the flour with the salt.  Set aside.  In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.   Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle.  Cut into rounds or other shapes using a lightly floured cookie cutter.  Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack. For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened. Shortbread cookies with keep in an airtight container for about a week or they can be frozen. Makes about 20 shortbread cookies.

INGRIDIENTS

Shortbread Cookies:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

For Chocolate Dipped Shortbreads:

6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped

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2 Delicious Cookies!! (chocolate chip & chocolate)

Chocolate chip cookies :)!!

INGREDIENTS

 

• 1 pound unsalted butter 
• 1 3/4 cups granulated sugar 
• 2 1/4 cups packed light-brown sugar 
• 4 large eggs 
• 3 cups plus 2 tablespoons pastry flour 
• 3 cups bread flour 
• 1 tablespoon salt 
• 2 teaspoons baking powder 
• 2 teaspoons baking soda 
• 1 tablespoon pure vanilla extract 
• 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped 

DIRECTIONS 

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. 
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. 

3. 

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   CHocolate 

   cookies :) !!

                                                         

   INGREDIENTS 

   • 8 ounces semisweet chocolate, roughly chopped 
   • 4 tablespoons unsalted butter 
   • 2/3 cup all-purpose flour 
   • 1/2 teaspoon baking powder 
   • 1/2 teaspoon salt 
   • 2 large eggs 
   • 3/4 cup packed light-brown sugar 
   • 1 teaspoon pure vanilla extract 
   • 1 package (12 ounces) semisweet chocolate chunks 

   DIRECTIONS 

   1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt. 
   2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. 
   3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

   Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely. 
   
   

   

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