Blood Red Orange Dark Chocolate Scones

I’m on a bit of a kick these days … a deep – intense –  flavour kick.

I’ve been in the mood for food with not just great textures, but goodies and delectable that look as appealing as they taste and when it comes to taste … I want it to be through the roof.

If I’m going spicy – I want to feel the heat!

If I’m yearning for something sweet – bring on the sugar!

Pizza? – I want it extra saucy and good quality cheese.

Doughnuts? – Chocolaty and crazy amounts of sprinkles … or jam-packed with jelly.

Oatmeal? – Extra cinnamon

Coffee? – Dark Roast Please.

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I guess it’s not a kick … I guess it’s life.

If I’m going to eat, I might as well eat good food and fall in love with the experience.

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Hence Dark chocolate and blood red oranges; Bonjour Belle

YES … let it happen.

Let the sweetness of this stunning fruit play with the emotions of the dark chocolate. Let the two romance each other – have a little alone time

… and taadaaa beautiful Blood Red Orange, Dark Chocolate Scone babies are born.

Don’t kid yourself, your food gets frisky too.

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Blood Red Orange, Dark Chocolate Scones

Fresh Zest and Juice of 2 Blood Red Oranges

1/3 Cup Granulated Sugar

2 Cups Flour

1 Tsp Baking  Powder

1/4 Tsp Baking Soda

1/2 Tsp Sea Salt

1/2 Cup Sour Cream

1 Egg

1/2 Tbsp Vanilla  Extract

1/2 Cup Cold Butter

1 100g Dark Chocolate Bar – coarsely chopped ( the bigger the chunks, the better ;) )

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Directions:

Preheat oven to 350 oc. Prepare a large baking sheet, by spraying with non-stick cooking spray. Set aside until ready to bake

In a medium-sized bowl, mix sugar and blood-red orange zest.

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In a large bowl, sift together all of your dry ingredients (Flour, Baking Powder, Baking Soda & Sea Salt). Toss in your orange-sugar.

In a separate bowl, mix together sour cream, egg, vanilla extract and orange juice.

Next, using a box greater ( or you can use 2 forks, or a pastry cutter) grate cold butter into your dry ingredients. Note: the colder the butter, the better!! 

Mix together the dry ingredients and the butter. Next, toss in the chopped chocolate.

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Add your liquid mixture to your dry. Mix until well combined.

On a well floured surface, form a 1 inch round disk. Cut your dough into half – then quarters – then eighths ( or you could form round scones, by using a biscuit cutter :) )

Bake 25 minuets.

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I say, put up a pot of dark roast to percolate – we’re just about ready for the weekend!!

Extra Fun Funfetti Brown Butter Cookies

IT’S FRIDAY!!

Let’s get funky – let’s get frisky – let’s add the fun to funfetti!!

It’s been a short week, with labour day being on Monday … and even with just working 4 days … holy cupcakes, I can’t wait for the weekend!!

I know I promised that I’d be baking up a storm and featuring my brand spanking new kitchen … I didn’t. Well I did … I made these;

cookies

I needed to test my oven – do a little trial run. See if it liked me, to see if 350 oc in this new hot box was the same as 350 in the one that I was used to. I needed to use  a foolproof super delicious, ultra comforting concoction. Chocolate Chunk Cookies and Snicker doodles to the rescue.

You be the judge. Cookies understand, without argument.

In terms of the kindness of my oven … Mr. LTSL has downed a couple of these, in the last few days and he seems to be alive, kicking and as jazzy as ever. So, I think the reeeeaaalll baking and experimenting shall begin soon. I’m roasting peaches tonight, and adding it to a cake. Y.E.S.

Let’s talk sprinkles. And Chips Ahoy Cookies.

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These fine lookin’ fella’s were made in my old kitchen.  The one I shared with Mama LTSL – the one that I knew every nick and cranny of – the one where I burnt out our oven element from over baking one Christmas ( true story, bro). There’s something homey about these cookies – I love their glitz and glam without being a total show off. They’re not a chewy kind of cookie, they stand on their own – dunkable at best.

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Extra Fun-funfetti Brown Butter Cookies

 1 Cup Butter ( at room temperature)

1 Cup Brown Sugar

1 Tbsp Vanilla Extract

1 1/4 Cups Flour

1 Tsp Baking Soda

1 Tsp Sea Salt

1 Cup Crushed Chips Ahoy Cookies ( approx 10 cookies)

1/4 cup of water

1 Cup Rainbow Sprinkles/ Jimmies

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Directions:

Preheat oven to 350 oc – prepare a cookie tray by spraying with non-stick spray or lining with waxed paper.

In a large pan, over medium heat – melt butter until brown bits begin to form ( this is obviously, the scientific explanation – what’s actually happening is the milk solids in the butter are browning :D) – approx 8 minutes.

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Add sugar and vanilla, mix until well combined. Remove from heat and allow to cool.

In a medium bowl mix together Flour, Baking Soda, Sea Salt & crushed cookies.

Once the butter mixture has cooled. Add your dry ingredients. Mix until well combined, you cookies will be slightly crumbly — don’t worry, you’re on the right track.

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Form 1 table-spoon mounds – take each mound and lightly dip in the water. Place each mound on the prepared cookie sheet and sprinkle with Sprinkles.

Bake for 15 minuets.

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Get Crazy with these cookies & have a snazzy weekend!

xo