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Heavenly Chocolate Scones with Chocolate Glaze Recipe

Chocolate for some people is a dietary requirement. This is both rich and light in one delicious recipe.

Betty Twist:  Make a chocolatey glaze from ¼ cup of confectioners sugar, 2 tablespoon Hershey's chocolate syrup, and a few drops of milk or almond milk to thin out the glaze.

Directions:

  1. Preheat oven to 400 degrees.
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Egg in the picture was for later. It became an egg wash before the scones went into the oven.
  • Put all ingredients except for the cream and butter into the food processor and pulse 5 times to make sure ingredients are evenly distributed.
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  • Put butter in a pulse until the butter is no larger than the size of a pea.
  •   Add the cream slowly while pulsing the food processor.
  • Continue to pulse food processor until the dough forms.
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    Coming together nicely.
  • Take dough and place it onto either a floured counter top or a piece of parchment long dough to be folded over the dough to be rolled. (The second method works well to keep messes contained, just make sure the scones are super cold so they don't stick.)
  • Roll dough into a circle 7" in diameter and 1" thick.
  • Use pizza cutter to get 8 scones. You can choose to 1)  Bake them now 2) Refrigerate for 24 hours or 3)  Wrap gently and place in gallon sized ziplock bag and freeze for a month. Your call.
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    Look, minimal mess. Just saying.
  • Place scones at least 1" apart on all sides on a cookie sheet.
  • **Optional step:  Egg wash or cream can be brushed on the scones at this point and a little bit of additional sugar can be sprinkled on top. This will make it shiny and look pretty. Otherwise, completely optional**
  • Place in oven for 14-16 minutes.
  • Remove from oven and allow to cool on cooling rack.
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  • Once scones are completely cool, then glaze (Betty Twist) can be added.
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  • You can add as much or as little as you'd like. Enjoy!
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    •  

    Blackberry Ice Cream with Chocolate Chips

    Summer. How we long for you, your longer days, just not the oppressive heat. What do many of us do to cool down? Eat ice cream. There is nothing more spectacular than soft serve ice cream, want that texture? Eat is straight from the ice cream machine. Want hard ice cream, just freeze it after the ice cream machine is done.

    Betty Twist:  At the very last minute add mini chocolate chips. The textural element really adds something here. If not use that as a topping.

    Adapted from recipe on SurLaTable.com

    • 3 cups fresh or frozen blackberries
    • 1 cup whole milk
    • 1 cup granulated sugar, divided
    • 2 cups heavy whipping cream, divided
    • ¼ teaspoon kosher salt
    • 5 egg yolks
    • 1 teaspoon vanilla bean paste
    • 1 tablespoon lemon juice (Can be omitted depending on how sweet your berries are, it's completely optional)
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    Directions:

    1. Puree Blackberries in a food processor and then strain the liquid through a fine mesh sieve. This will remove all the seeds. Set aside
    2. In a medium saucepan over medium heat, combine the milk,  ½ cup sugar, cup of cream and salt; bring just to a simmer and remove from heat. Run mixture through a sieve to make sure nothing curdled.
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    3. In a medium bowl add the egg yolks, remaining ½ cup sugar and vanilla; whisk to combine.
    4. Whisk constantly and slowly add warm milk mixture into the egg yolks.
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    5. Place the saucepan on the stove over medium heat. Using a silicone spatula and scraping the bottom as you stir, heat the mixture until it thickens and reaches 175°F on an instant-read thermometer and coats the back of a spoon. See illustration:
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    The mixture isn't runny or dripping when I ran my finger against the spoon. Not willing to trust that method? Use an instant read thermometer.
  • Remove the saucepan from the stove, still stirring constantly, and pour mixture through the fine-mesh sieve set over the bowl of remaining cream. Place warm custard over an ice bath or allow to cool to room temperature. Add blackberry puree, stirring occasionally until cold.
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  • Place mixture in refrigerator until cold (2 hours or better yet, overnight).
  • Get ice cream maker ready according to directions. I have a Kitchen Aid Ice cream attachment. Make sure that is ready to go and on lowest speed before you start pouring the liquid.
  • Allow to mix. When it is the consistency of soft serve, place in air tight freezer containers. Allow to freeze thoroughly approximately 2 hours or overnight. I keep mine in a mason jar so no air gets to it. You are free to chose what ever container you like.
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  • Pick your toppings and enjoy!
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    • The Jerky Boy in my life (and a Jerky Recipe)

    Consumerism. It's brought us so many wonderful items. But it's also made us lazy. Cars now tell us if someone is in our blind spot rather than the simple action of turning our heads. Not turning our heads often enough leads to major problems. It's so much easier to buy a snack at work without looking. Or perhaps at the grocery store we pick up snacks to munch on for the workweek. We throw things in the cart, say its food and I need that.

    ...

    Read On →

    Salted Caramel Ice Cream with Chocolate Bacon Bark

    Some days you have bad days. The type of day that makes you say "Why did I get out of bed?" Days were everything turns to mush. I mean everything you touch breaks, shatters, curses at you, bites, or just makes you question every decision you've ever made in your life. Those are the days I realize I need dessert. Unfortunately, I don't have many desserts just laying around. A salad is not going to cut it today.

    IMG_4124
    Salted Caramel Ice Cream with Chocolate Bacon Bark

    Now, this is not an excuse to binge on a gallon of ice cream. You can have all things in moderation. Just make the scoop of ice cream slightly bigger on those days. It's August and it's New York. So yes, it's warm. This recipe is like 2 desserts in one. There is the ice cream. Then there is the bacon bark. The two play nicely together. It's sweet, savory, and salted all together. Salt really cuts the sweetness of both the caramel and the chocolate.

    One last word on this recipe since it uses egg yolks: don't throw out the whites! Make a souffle or macarons with it. Eggs are too expensive to waste. College and a few dozen eggs both seem to require loans. Even if you add them to your morning breakfast, it's better than just wasting them.

    Adapted from Sur La Table Cooking Class

    Salted Caramel Ice Cream

    1 ¾ cups granulated sugar, divided into 1 ½ cups and ¼ cups

    ½ cup of water

    4 cups of whipping cream

    6 eggs yolks (save the whites for breakfast or something else)

    1 tablespoon vanilla bean paste (or extract which ever is handy. Remember its a 1:1 ratio)

    2 teaspoons of sea salt, more if you'd like

    Directions

    1. Place 1 ½ cups of sugar & water into a saucepan.
    Top: Sugar boiling. These photos are 1 minute apart. You need to watch. Bottom: Heat off, then cream in. Notice the boiling.
    Top: Sugar boiling. These photos are 1 minute apart. Be careful of burning it! Bottom: Heat off, then cream in. Notice the boiling.
  • Heat until sugar dissolves.
  • Increase heat until syrup turns deep amber (12-15 minutes)
  • Remove from heat.
  • Add cream. It will bubble like a witches cauldron.
  • Stir over low heat until it's smooth.
  • Put it aside
  • In a separate bowl, mix egg yolks and ¼ cup sugar.
  • Add vanilla
  • Slowly add caramel  and mix continuously. You are not trying to cook the eggs.
  • Once you've added all the caramel to the eggs, pour mixture back into saucepan.
  • Heat over medium heat until mixture coats the back of a spoon (3-5 minutes)
  • Place mixture in refrigerator to cool (3-4 hours)
  • Taste and stir in 2 teaspoons of sea salt. More if you'd like.
  • Get ice cream machine out and follow the directions ( I have a kitchenaid attachment.)
  • Once it's soft set, place in freezer.
  • Enjoy!
  • Don't forget about those egg whites! Make big macarons and have an awesome ice cream sandwich

    • Bacon Bark (for eating by itself, courting a person you are romantically interested in or just as a garnish for ice cream)

    So it's not diet food, but it can most certainly bring most people unspeakable joy.

    3-4 ounces of good chocolate, semisweet is best (this is up to you, some have gotten into high % cocoa chocolate, but I'll leave this to your preferences. I'd skip the white chocolate on this one though)

    4-6 slices of bacon or pancetta, cooked very crispy

    1. Cook bacon until crisp.
    2. Cool bacon.
    3. Chop bacon finely, set aside 
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    4. In a double boiler, melt chocolate
    5. Once chocolate is melted, pour melted chocolate onto a piece of parchment or silpat.
    6. Make a thin layer of chocolate with a spatula
    7. Sprinkle bacon over the thin layer of chocolate.
    8. Let cool completely.
    9. Break up the chocolate into different sized chunks.
    10. Enjoy! With or without others.