Chocolate Chip Scones

I made Chocolate Chip Scones yesterday and I was thoroughly impressed. Seeing as I was as fond of the last Snickerdoodle Scones I made, I was very happy that these were not only edible, but really quite delicious. I used the additional sugar to sprinkle on top, which made all the difference. Definitely going to make these again!
Recipe courtesy of Annie’s Eats via Tastespotting

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Baby Don’t You Cry, Gonna Make a Pie

It was about 12 o’clock and I decided that I really needed a piece of chocolate cream pie. The retro diner that I usually go to closes during the winter, so I had to make due with my kitchen. Low and behold, chocolate cream pie is really not as hard as I thought it would be. For some reason, pies terrify me a bit. But this was so easy. I started with a recipe I found online and used that for the crust (a graham cracker crust). Instead of using the same recipe for the filling, I used the recipe on the side of the pudding box entitled “Pie Directions.” Super simple. The crust ended up being a perfect mixture of buttery, nutty, salty, and sweet. The filling was amazing. I should have made my own whipped cream, but we had Redi-Whip on hand. I don’t suggest that. It is just way too sweet. I can’t wait until the Modern Snack Bar opens again this Spring, but until then, this recipe will do me just fine.

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Every February, I’ll be your Valentine.

I’ve been playing the Glee version of “Firework” too much this weekend on repeat. Since tomorrow’s Valentine’s Day, I decided to bake. Seeing as I have been extremely sick, had 5 hours of sleep 2 nights ago because I had to wake up for a Habitat for Humanity trip, and then babysat until 12:30 last night, I decided that a lazy day to myself was exactly what I needed. Lazy being the operative word. I went the Duncan Hines route today, but I’m really happy with the results. At school tomorrow, the seniors (me included) are meeting up with 4th graders. We have this kind of buddy system thing. But anyways, I made frosting filled cupcakes. They turned out so well! I watched this video to see how to do it. I didn’t even use a pastry bag for this. I did her cutting method. I’ll explain it step by step. Enjoy, and Happy Valentine’s Day!

1) Make the cupcakes of your choice. Let them cool completely.

2) Dye vanilla frosting color of choice. For this bubble gum pink color, I did 2 drops of dye for a little more than half of the container of frosting. Make sure that your frosting is NOT the whipped kind.

3) With a paring knife, cut a circle around the center of the cupcake at an inward angle.


Example of the cone shaped piece cutout


4) Put a small dollop of icing in the hole you made.

5) Put the lid bag on

6) Gently push down on all of the lids and immediately place in the freezer on a baking sheet (I used the one from my toaster). Leave for a few minutes.


A picture of the inside after a bite. The top got a little messed up because this one wasn't cold enough.


8) Frost the cupcakes. If you microwave the frosting in a measuring cup in 5 second intervals stir at the 5 second mark, it's easier to spread. The consistency should be slightly less than what it was in the container. Frost with a knife/back of a fork.

Enjoy!

Swedish Coffee Bread

Continuing with the Swedish theme, I made a Swedish Coffee Bread from a Saveur cookbook I have. This bread is a dessert bread/ teatime/ coffee bread. It’s sprinkled with sugar, which not only makes it crunchy, but helps fulfill a sugar craving. This bread will be a new favorite in my house. It was really simple to make, and the recipe was spot on.

Recipe courtesy of Saveur

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Tea Time

My mom and I do this monthly-ish thing that we have to cook for. Tomorrow’s theme is Swedish food. I’m sure there will be swedish meatballs, but we were in charge of dessert. In that case, I made a recipe that turned out so well and I’m so happy! These Swedish Visiting Cakes are almost like brownie-consistency. They are moist and dense at the same time, and are just sweet enough to not be overwhelming. The layer of cinnamon in the middle just makes them that much better. I actually didn’t use white chocolate since I don’t like it. It didn’t make the slightest difference. They are so great! They’re perfect with a cup of coffee or a midnight snack. Let me know if you have any other ideas for Swedish cuisine.

Recipe courtesy of Caffe Ina via Tastespotting

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