...Chocolate Chip - Toffee Scones I make. It is a recipe I found on epicurious
quite a while ago. These scones are moist unlike most scones out there.
I have often considered switching out the chocolate and toffee chips for other
options but they are so, so good as is. People in my life that aren't even that
fond of sweets love these scones.
The first time I made them I followed the recipe to a "T" with the
exception of the nuts..I omitted those. It yielded 12 scones. I then started
playing around with the recipe as well as the amount yielded. Now, I can
generally get anywhere from 40-52 scones depending on how thick and/or small I
3 1/4 cups all purpose
1/2 cup sugar plus extra
1 tablespoon plus 1 teaspoon baking
1/4 teaspoon salt
Preheat oven to 375°F. Put parchment paper on two heavy large baking
Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in
chocolate chips and toffee bits. Beat cream in another large bowl until stiff
peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly
floured surface. Knead gently until soft dough forms. about 2 minutes. Form
dough into small rectangles; pat out to about 1/2-inch-thick. Cut dough into
triangles. Transfer scones to prepared baking sheets, spacing apart.
Here's the size I generally make them. I manage to get 16 per baking
Brush with melted butter. Sprinkle with additional sugar. Bake
until lightly brown, about 12-15 minutes. Best served warm.
They also freeze very well. Make sure to use them in a month or two for
best taste. Thaw and pop in the microwave for 10 seconds and it is as if they
just came out of the oven.
By: debbie On: 2009-07-09 12:14:57
returned from another wonderful visit to Chicago…absolutely love that city. I
went to see Art Chicago, hang out with
friends and take in the city. It was “Tulip Days on the Magnificent Mile” and
may I just say the tulips could not have been more stunning and beautiful.
highlight of Art Chicago for me,
hands down, was the tour of Marilyn and Larry Fields art collection. Their
contemporary art collection was beyond spectacular. They actually have a
“private” gallery on one side of their apartment that also serves as guest
quarters with its own kitchenette and the coolest resin bathroom. I loved
viewing the art but quickly became captured by the design features of the home
which provided a wonderful back drop for their art collection as well as the
views of the city and lake. The materials, textures, shapes and clean lines were
an absolute feast for the eyes at every turn. I was positively blown away by my
entire experience at their home.
there was the three-course dessert tasting at TRU. If you are into dessert, I cannot
recommend enough, treating yourself to this experience during your next visit to
Chicago. It is fine dining with desserts...now how bad could that be? I could go
on and on about this decadent experience but will not bore you with the details
other than to say…GO, GO, GO! I promise all of you dessert lovers out there, it
is most memorable, divinely delicious and an absolute treat for your taste
Posted By: debbie On: 2009-05-04 10:06:48
My mother and I were going
over the Easter menu last weekend and I asked if she wanted me to make deviled
eggs again. You need to know the deviled eggs were always made by my grandmother
and she has since gone to glory. My mother hesitated, and said yes, as long as
you don’t make them like you did last year. Who knew my deviled eggs missed the
mark? I sure didn't until last week. Here to find out, the error of my ways is I
used dijon mustard, not yellow mustard. So she sent me home with yellow
mustard. I kind of chuckled but now the pressure was on for me to make deviled
eggs like my grandmother made.
So Easter morning I’m
making the deviled eggs. I tasted them and they needed more salt and pepper.
What do I do but accidentally grab the wrong pepper which is very course and
very strong. I’m thinking oh well…I just totally messed them up. Then the
paprika, it didn’t have the sifter thing on the jar and some of it went on too
thick. I arrived at my folks and said I did my best and I don’t think they are
going to be like grandmas. Well…they passed and even received positive comments
after dinner. I know deviled eggs are rather simple to make no doubt, but to
make them like my grandmother’s, well that’s a completely different story but I
did succeed…this year anyway. We’ll see what happens next year.
Then there are the
chocolate eggs that my grandmother would get from Faroh’s Candies in Cleveland
at Easter that came in real egg cartons. It has been a family tradition since I
was a little kid. Faroh’s, as we knew it, went out of business and a candy
company in Cleveland, Olympia Candy, currently has the rights to make Faroh’s
Candies so I wanted to surprise my family and get chocolate eggs for everyone.
We all particularly love their marshmallow eggs as the marshmallow is not sticky
but light and fluffy. My personal favorite is the dark chocolate
"Our legendary Crate Eggs recipe from Faroh's Candies means you'll taste
childhood memories in every bite!"
I know there are many candy
companies that offer marshmallow eggs and/or marshmallow eggs with caramel but
none like Faroh’s, the kind my grandmother always got for us. So here’s to you
grandma and all the little and big contributions you made to our
Posted By: debbie On: 2009-04-27 11:20:23