You need to save this recipe under the “pressed-for-time-and-have-guests-coming-over” file. Or under the “I’m-hungry-and-need-a-snack-pronto” file. It works both ways.
I have made these scones many times and cannot get over how easy it is to make these! I especially love that you only need one bowl to mix the ingredients, and the recipe has room for flexibility – which wins me over every time. Because we all have those days when we are out of chocolate chips, or only have 1 cup of cream. Or need to use up some raspberry jam.
This recipe, originally from Brown Eyed Baker, has been adapted just a bit, but yields the same wonderful, delicious results. (You can also halve the recipe, if you don’t want to make too many scones, or don’t have enough cream.)
3¼ cups all-purpose flour
½ cup granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
1 cup (or to your liking) chocolate chips (semisweet or dark)
1.5 cups heavy cream, cold
1/2 cup milk
Optional: You can sub the chocolate chips and add cranberries, raisins, cinnamon, toffee bits, chocolate chunks, raspberry jam, etc.
2 tablespoons unsalted butter, melted
Granulated sugar, for sprinkling
Preheat oven to 375 degrees. Line two baking sheets with parchment paper, or use a silicone baking mat. (If you don’t have one and regularly bake cookies, scones, etc – GO OUT AND BUY ONE NOW!)
In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips. (Or cranberries, raisins, toffee bits…)
Using a spoon, stir the heavy cream into the flour mixture, stirring just until ingredients are moistened. (You can add a bit of more milk if it seems to not pull together easily)
Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms (about 2 minutes). Divide the dough into two equal balls. Working with one at a time, pat each one into an 8-inch circle and cut into triangles. Place the triangles to the prepared baking sheets, spacing them 2 inches apart. Brush with melted butter and sprinkle with sugar.
Bake for 20 to 25 minutes, or until lightly browned. Serve warm or at room temperature.
Optional: You can also drizzle with caramel sauce after they come out of the oven – IT’S THE BEST.
It’s one of my best go-to dessert recipes for potlucks and get-togethers. And not only is it easy to put together, but it is oh-so flexible! On my best days this cake is loaded with peanut butter chips, mini M&Ms and chocolate chips. But since my kids don’t like peanut butter (don’t ask; I get teary-eyed just thinking of all the desserts I don’t make), I usually make this cake with plain ol’ chocolate chips or chunks.
This recipe is adapted from the one on Brown Eyed Baker and it makes a nice thick, chewy cake of chocolate chippy goodness. Mine is baked in a 9×13-inch pan so there is plenty to go around.
2 and 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
6 tablespoons canola/vegetable oil
3/4 cup light brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2-3/4 cup semisweet chocolate chips, peanut butter chips, M&Ms, etc, or leave it plain! Whatever your heart desires!
Preheat oven to 325 degrees. Grease a 9×13-inch pan; set aside.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
Using an electric mixer on medium speed (or your hand if you don’t have a mixer), beat the butter and sugars together until blended. Beat in the eggs and vanilla until combined. Add the dry ingredients and mix until combined. Using a rubber spatula, stir in the chocolate chips.
Turn the dough out into the prepared pan and press the dough into an even layer. Bake until the cookie cake is light golden brown and the outer edges have started to harden, 20 to 25 minutes.
When you are a mom, recipes with too many steps don’t cut it. You need recipes that are easy, quick and uncomplicated.
After a bit of tinkering I mastered a sauce recipe that is wonderful on pizza and delightful on pasta! It’s easy, and chock full of veggies.
Have I gotten your full attention yet?
Save this recipe, and memorize it. It will come in quite handy for those weekday nights! And it can be easily frozen in 1 cup servings for those busy days when all you have time for is boiling the pasta!
The BEST pasta/pizza sauce:
1/2 a large bell pepper (chopped)
1 large carrot (chopped)
1/2 a large onion (in chunks)
2 medium tomatoes chopped (optional)
1 cup tomato paste
Fresh basil leaves
2 cloves garlic (minced)
2 tbsp butter
1 tbsp sugar
Salt/pepper to taste
*1/2 cup cauliflower florets optional
*1/2 cup butternut squash chunks optional
Start by boiling the bell pepper, carrot and onion. (And if you have some cauliflower or butternut squash, you can add that too). Don’t put too much water. You want just enough to boil the veggies and to puree.
In a separate pot add the tomato paste (and tomatoes, if you are using them), butter, salt/pepper, basil, Italian seasonings, and sugar. And enough water to cook. Put on low heat.
Once the veggies boiling are tender, puree the veggies and water with the garlic.
Then add the puree to the tomato mixture and turn the heat up to medium-high. Watch for splattering. Add a little more water, if needed.
Let boil for about 5-7 minutes, then let simmer for about 10 minutes. Add or boil off water for desired consistency. A pizza sauce should be more thick, and some like a thinner pasta sauce.