Apr 13 2012

i have become known for the...

...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 make them. 

3 1/4 cups all purpose flour
1/2 cup sugar plus extra
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 bag of Ghirardelli 60% cacao bittersweet chips
1 bag of Heath Toffee Bits (without chocolate)
2 cups chilled whipping cream

Preheat oven to 375°F. Put parchment paper on two heavy large baking sheets.
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 sheet.
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. 

Posted By: debbie  On: 2009-07-09 12:14:57

Posted in 4 foodies


Apr 12 2012

art, tulips and chicago

I just 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.  

The 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.
Then 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 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 buds. 
 Posted By: debbie  On: 2009-05-04 10:06:48

Posted in 4 foodies, flowers, travel tid bits


Apr 02 2012

my grandmother's deviled eggs and faroh's chocolate crate eggs

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 caramallo.

"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 lives.

Posted By: debbie  On: 2009-04-27 11:20:23 

Posted in 4 foodies