English Cream Scones with Chocolate Chips
Buttery Cream Scones flecked with tiny dark chocolate chips. A spin on Ina’s English Cream Scones, I swapped the currants for chocolate chips. The exchange is delicious, despite the less authentic approach. https://www.foodnetwork.com/recipes/ina-garten/english-cream-scones-13126809
This recipe is adaptable, clearly. The currants are traditional and clearly a popular choice, but the outspoken customer base in my kitchen definitely prefers chocolate to “tiny hard raisins.” Sorry currants.
English Cream Scones with Chocolate Chips
Buttery English Cream Scones with Mini chocolate chips
Ingredients
- 4 cups plus 1 tablespoon all-purpose flour
- 3 Tbsp sugar plus additional for sprinkling
- 2 Tbsp baking powder
- 1 tsp Kosher salt
- 3/4 pound cold unsalted butter grated then frozen
- 4 extra-large eggs
- 1 cup cold heavy cream
- 3/4 cup mini chocolate chips
- 1 egg beaten with 2 tablespoons water or milk for egg wash
Instructions
- Preheat the oven to 400 degrees F.
- To prep the butter, using a box grater, shred the butter into a pile of shavings, and keep in the freezer while you get the rest of the ingredients going. If you don't have a box grater, a fine dice works fine too.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the 4 cups of flour, 3 tablespoons sugar, baking powder, and 1 teaspoon salt. Add the butter and mix on the lowest speed until it is well incorporated. Whisk together the eggs and heavy cream and, with the mixer on low, quickly add them to the flour-and-butter mixture, combining just until blended. Toss the chocolate chips with the 1 tablespoon flour, add them to the dough, and mix quickly to distribute the chips through the dough. The dough may be a quite sticky.
- Dump the dough out onto a well-floured surface and knead quickly to be sure the ingredients are combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut with a 3-inch plain round cutter and place the circles on two sheet pans lined with parchment paper.
- Brush the tops of the dough with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Serve warm.
Notes
This is a tweaked version of the Barefoot Contessa's English Cream Scones https://www.foodnetwork.com/recipes/ina-garten/english-cream-scones-13126809. I changed several ingredients, swapping mini chocolate chips for the currants, much less salt, a little more sugar, and grated the butter instead of dicing.
Make ahead: Assemble and cut out scones and refrigerate for up to 2 days or freeze for up to 4 months. Defrost overnight in the fridge and bake before serving.
Brown Butter Yogurt Banana Bread with Pecans and Dark Chocolate
Banana Bread is something everyone loves and has about a dozen recipes for. I have always made an old recipe using greek yogurt, which closely mirrored this version, which includes the incredible addition of browned butter that this it over the top. IMO, it’s the ultimate! Slightly tweaked from the indomitable Molly Bay’s version from her cookbook “Cook This Book”, which is a never ending source of inspiration.
This is a flexible recipe. I’ve used several kinds of yogurt (vanilla, plain, greek, non-fat, whole milk) and even sour cream in a pinch – it all works. It also transitions seamlessly from bread to muffins – I sometimes use mini loaf pans as well. I think it would travel well for care packages too!
Brown Butter Yogurt Banana Bread with Dark Chocolate and Pecans
A deliciously moist banana bread laced with dark chocolate and pecans
Ingredients
- 4 over-ripe bananas
- 10 Tbsp butter (1 1/4 sticks)
- 2 cups plus 2 Tbsp flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 1/2 cup plain or vanilla yogurt (I use whole milk plain)
- 2 large eggs
- 1 cup brown sugar
- 1 tsp vanilla
- 1 cup chopped dark chocolate chocolate chips work great too
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350 degrees. Lightly grease a (9 x 5) loaf pan with softened butter, and line with a piece of parchment paper for easy removal after baking. (You can also make this into 16 muffins)
- Brown the Butter: Melt the butter in a small saucepan over medium heat, swirling and stirring frequently as it slowly turns golden in color as the milk solids brown - about 6 minutes. Set aside to cool.
- Mix the Dry ingredients: In a large bowl, whisk together 2 cups plus 2 Tbsp flour, the baking soda and kosher salt.
- In another bowl, mash the bananas with a potato masher or a fork, until they are smooth in consistency. Add to that, the brown sugar, vanilla, eggs, yogurt and cooled brown butter. Whisk until everything is combined. Then fold in the dry ingredients, being careful to not overmix. When combined, fold in 1 cup of chopped dark chocolate, and 1 cup chopped pecans (both optional).
- Pour the deliciously golden batter into the prepared pan, and bake in the center rack for about 1 hour and 10 minutes. Alternatively, this recipe works great for muffins (makes about 16 muffins) which should take 18-20 minutes to bake.
Notes
This recipe is slightly adapted from the indomitable Molly Baz, whose recipe can be found in her cookbook called "Cook This Book"! Thanks Molly!
I have made this recipe with both plain and vanilla yogurt, as well as sour cream - all of them work interchangeably and yield delicious results!
Homemade Veggie Cream Cheese Board
Veggie packed Cream Cheese served with sliced tomatoes, cucumbers, avocados, and red onion with toasted bagels.
You’ve probably seen the recent trend for butter boards, which has flowed into cream cheese now. This is my version of a slightly healthier homemade veggie cream cheese down the middle. It serves as a great after school snack or even a birthday brunch with a candle in the middle!
This recipe is more of a method that is completely adjustable to your own likes and preferences. You could even do a sweet version with mascarpone and chocolate chips, served with cookies and biscuits on the side! We chose veggies, and there’s something so much more rewarding about having fresh crunchy vegetables in the spread.
Homemade Veggie Cream Cheese Board
Veggie packed Cream Cheese served on a board with bagels and toppings.
Ingredients
- 2 8 oz blocks of cream cheese, at room temperature
- 1 small carrot, diced
- 1 stick celery, diced
- 1/4 small red onion, chopped
- 1 bunch scallions, sliced
- 1/2 red or yellow bell pepper, diced
- 1/4 English cucumber, chopped
- 1 Tbsp Everything Bagel Seasoning (I like Everything But the Bagel from Trader Joe's)
- 6 Sesame bagels toasted and sliced in half
- sliced onion, tomato, cucumber, avocado, chives for serving
Instructions
- Chop all of the veggies, and this recipe is very flexible - do them to the size you prefer, swap what you like or have on hand, and just fill this with what you love! Place the softened cream cheese in a large shallow bowl - I used a pie plate. Add the chopped veggies, and mix everything together with the Everything Bagel Seasoning.
- For serving, spread the cream cheese in a thick layer down the center of a cutting board, and then surround it with sliced veggies and toasted bagels.
Notes
The cream cheese will keep for a week in the fridge in a sealed container, if it doesn't get eaten before! This one doesn't last long in our house...
This also makes a fun birthday breakfast - we stuck a candle in the middle for my oldest daughter this year!
BEST Pumpkin Bread
The Ultimate pumpkin bread recipe, filled with pumpkin puree and fresh ginger. This healthier version of a classic fall treat does everything right – including the use of olive oil. This recipe comes from Molly Baz and Bon Appetit – two of the best resources out there!
Trust me that I’m as big a fan of the Trader Joe’s Pumpkin Bread Box mix as the rest of you. I stock up on it, and make it regularly. But sometimes, I like to make it from scratch, using healthier ingredients. This recipe makes all the effort worthwhile. I love the use of the entire can of pumpkin puree, vs. so many recipes that only ask for 1/2 cup – what am I supposed to do with the rest of the can? It amps up the nutritional content, keeps the bread super hydrated (replacing another adjective that NOBODY likes), and adds true pumpkin flavor beyond that of a spice jar. Replacing often used canola oil with olive oil is another good move – the fruitiness brings out the pumpkin and ginger, making everything meld happily.
The temperature for cooking this loaf is 325, lower than most recipes, meaning it takes a little over an hour to bake. If you are rushed and want to cut the time, I have made this in 60 minutes by doing the first 20 minutes at 350 and the last 40 at 325. You will get a slightly puffed top as pictured above.
BEST Pumpkin Bread
The Ultimate Pumpkin Bread recipe filled with pumpkin puree and fresh ginger.
Ingredients
- cooking spray
- 2 1/2 cups all purpose flour
- 2 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp grated nutmeg
- 1/8 tsp ground cloves, or allspice
- 1 15 oz can pumpkin puree
- 2 xl eggs
- 1 Tbsp (plus 1 teaspoon) freshly grated ginger
- 1 1/2 cups granulated sugar, plus 1/2 Tbsp at the end
- 1 cup extra virgin olive oil
- 1/4 cup raw pumpkin seeds
Instructions
- Preheat oven to 325 degrees. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
- Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
- Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
- Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1/2 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
- Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.
Notes
This is Molly Baz's recipe from Bon Appetit - I use slightly less sugar on the top, and fewer pumpkin seeds. This bread also holds on to chocolate chips very well. I have been known to rush the cook time by starting the first 20 minutes at 350, then another 40 at 325. You get a puffed top, but it cooks perfectly in an hour if you are rushed. Thanks MOLLY BAZ and Bon Appetit!
Ginger Scones with Orange Zest
A perfectly balanced crumbly scone with candied ginger and orange zest. Adapted from the basic scone recipe from Joanna Chang, of Flour Bakery, who I consider the queen of scones in Boston. https://flourbakery.comhttps://flourbakery.com
I adore scones. I try to buy a few and keep them in the freezer for early hockey mornings when I need a quick breakfast on the go. I don’t like dry scones, and refuse to waste time on any that aren’t great. It takes a good amount of fat, to make this work, and these have the right balance of everything – not too sweet, crumbly texture, and a hint of orange with candied ginger. I think they are perfect.
It’s a simple recipe using simple ingredients, and there are two tricks to making these great. First, the cold ingredients should be really cold – like prep and measure and keep in the fridge until you mix it all together. Second, it’s imperative to not over-mix the ingredients, which makes them tender.
Chang’s recipe calls for not separating the scones fully until after they are baked. You simply pat the dough into a circle shape, cut it like a pizza, and bake it as a disc, then re-cut the segments and separate after they are fully cooked.
Ginger Scones with Orange Zest
A perfectly balanced crumbly scone with candied ginger and orange zest.
Ingredients
- 2 3/4 cups flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/3 cup white sugar
- 1/2 cup finely chopped candied ginger
- 1 stick cold butter, cut into 10 pieces
- 1/2 cup cold buttermilk
- 1/2 cup cold creme fraiche, or full fat greek yogurt
- 1 cold egg
- 1 tsp grated orange zest
- 1 egg yolk, beaten
- 1-2 Tbsp granulated vanilla or turbinado sugar for topping (can also use regular)
Instructions
- Preheat oven to 350 degrees, and center a baking rack with room to fit a pan with several inches clearance above.
- Using the paddle attachment on a stand mixer, combine all of the dry ingredients (flour through sugar) until well blended. Add in the candied ginger, mixing to distribute evenly. Scatter the butter pieces over the dry ingredients, and mix until combined and the butter has broken down into pieces about the size of large raisins.
- In a small bowl, whisk the buttermilk with the creme fraiche, egg, and orange zest. Add this mixture to the dry ingredients and mix on low speed for about 30 seconds, until the batter just comes together. You don't want to over mix, as the scones will have a tough texture. Remove the bowl from the stand, and use the dough to collect any remaining dry ingredients in the bottom of the bowl. Dump the dough onto a parchment lined baking sheet and pat it into a 8 inch circle that is about 1 inch in thickness. Using a sharp knife, cut the circle into 8 wedges (like a pizza). The scones will bake like this as a full circle, then you will cut along the same lines when they are done to separate. Brush the top with the beaten egg, and sprinkle evenly with the vanilla or turbinado sugar.
- Bake for about 45 minutes (do not over-bake) and cut the scones into wedges along the scored lines. Separate and allow to cool until you are ready to eat. The scones are best warm out of the oven .
Notes
This recipe is adapted from a few versions of Joanna Chang's flour bakery scones, which typically use currants instead of ginger. I swapped the candied ginger and added orange zest, which adds a nice sweetness - lemon zest would also be great here. Flour bakery is one of the most legit institutions for scones. Anywhere. https://flourbakery.com
The scones can be made ahead, and either frozen before or after baking. I tend to bake them, let them cool, then wrap individually in plastic wrap and store in the freezer so that I have them ready to go. Ideally you would heat them up at 300 degrees for about 10-15 minutes, but 1 minute in the microwave on high does the trick in a pinch.
Winter Citrus Immunity Smoothie
A delicious winter smoothie to boost your immune system, and wake up your taste buds!
It’s January, a month when everyone seems to focus more on nutrition and wellness, even in a normal year. Add to that a colossal surge in viral cases in this seemingly endless pandemic, and you have the makings for an over the top desire for overall health. This smoothie fits the times perfectly. I first made this two years ago, from this recipe and immediately fell in love. https://www.halfbakedharvest.com/immune-boosting-winter-citrus-smoothie/.
This smoothie perfectly balances all the flavors and delivers a huge punch of vitamin c – something we all could use more of these days! Berries and mangoes make things sweet, while ginger and cayenne bring the heat, and the pomegranate and orange juices pull everything together.
If you are making this for someone who won’t like the heat, you can add more honey, and omit the cayenne and turmeric. I would still suggest using the ginger, but you could lighten the amount.
Winter Citrus Immunity Smoothie
A zingy blend of winter citrus, ginger, turmeric, raspberries and beets to boost your immune & digestive systems.
Equipment
- blender
Ingredients
- 1 cup frozen mango chunks
- juice of one lemon
- 3/4 cup freshly squeezed orange juice
- 1/2 tsp ground turmeric (you can use less)
- 1/4 tsp cayenne (optional)
- 1-2 tsp freshly grated ginger root
- 1 Tbsp honey
- 1 small red beet, peeled and chopped
- 1 cup frozen raspberries
- 1 cara cara or navel orange, peeled and segmented
- 1/2 cup pomegranate juice
- pom seeds and ground nutmeg for topping
Instructions
- This smoothie is made in two batches to preserve color and make it fun. First, blend the mango chunks with the lemon and orange juice, turmeric, cayenne ginger, and honey. Pour into two glasses to form the base layer.
- Rinse out the blender, then make the red batch, blending the beets, raspberries, segmented orange, and pomegranate juice. Top the glasses with the second layer, stir a bit to combine if desired. Garnish with pomegranate seeds and ground nutmeg.
Notes
This smoothie is from Tieghan Girard's Half Baked Harvest. It leans on the spicy side, so adjust for your own tastes, and you can omit the cayenne and turmeric completely if you wish - they do, however, offer great digestive properties for gut health.
If you are new to using beets, make sure you have a piece of parchment paper to protect your cutting board when chopping, as the juices will stain easily.
Brioche French Toast
The ultimate brunch indulgence, Brioche French Toast is a classic and timeless dish that never fails.
Brioche French Toast is one of those dishes that never fails to defy expectations. It’s indulgent, rich, and so delicious. We have this at the holidays, and this year we celebrated a birthday brunch with the same recipe that brings a smile to everyone’s face. It’s a crowd pleaser, and ultimately a simple dish that really doesn’t take long to prep, unless you have a large hungry crew to feed. Even if that’s the case (this recipe feeds 12!) I have the solution to make slightly ahead!
One of the things that makes this such an easy recipe is the richness of the Brioche bread lends itself to a quick soak (like 30 seconds) being enough for a rich French toast batter. No need to let the bread rest for several minutes – you simply dip the slices in as you are ready to throw into the pan! The egg bath is is simple and basic – another example of letting great ingredients shine on their own.
My daughter chose this as a send off brunch item before she and some friends head overseas on a summer service trip – they will not be hungry on the plane.
Brioche French Toast
Brioche French Toast, the ultimate brunch indulgence
Ingredients
- 5 cups whole milk
- 12 eggs
- 4 Tbsp sugar
- 1 1/2 Tbsp vanilla
- 1 tsp kosher salt
- 3 loaves brioche bread, sliced thick
- 1 stick butter
- maple syrup for serving
- flaked sea salt for finishing, if desired
Instructions
- Preheat oven to 250, and line two baking sheets with parchment paper
- In a high sided 9x13 baking dish, crack all 12 eggs, and whisk to break up and beat slightly. Add the milk, sugar, vanilla, and salt, combining thoroughly until no egg lumps are visible. You want this batter well mixed, as it needs to spread over three full loaves of brioche.
- Heat two skillets, or a large griddle pan over medium heat. Divide the butter into small pats for cooking the french toast in batches. Your brioche loaves should yield about 8-10 slices each.
- When the skillets are ready, melt a pat or two of butter in each. Dip slices of brioche quickly on each side, making sure not to rest the bread in the milk bath for too long. This bread is very fragile and will fall apart if soaked for more than a short time. Don't crowd the pans, cooking 3 slices at a time in each pan. When the french toast is golden and cooked through (about 3-4 mins per side) remove to the baking sheets and keep warm in the oven while you finish the remaining slices. It's best to do this well in advance of serving, and don't worry about the french toast drying out in the oven - brioche bread is so densley flavorful and rich, it will taste incredible no matter what!
- When all the slices have been cooked, serve with warmed maple syrup, and a sprinkle of flaked sea salt if you like to finish.
Notes
This dish is a holiday tradition in our home, so we treasure it. Brioche or Challah are both great here, and are an incredible treat for a special occasion.
Best Batch Granola
Starting the weekend with a batch recipe that is worth its weight in gold, or champagne…or chocolate. This is my lifeline. Mornings in our house are not smooth, despite what I strive for as a mom. Chaos ensues, rushing happens, and with this recipe I can always feel nourished (and healthy) with literally three minutes to eat – this is never not in my cabinet. NEVER.
I love real granola. It means I can eat a healthy breakfast with zero effort every day, and it has become one of my favorite food items to gift to friends. This stems from years ago when I was sick and my good friend, Jean, brought me a fresh pressed carrot juice and a container of this granola. I think the two items alone healed me more than the antibiotics (it was pneumonia). Food wasn’t appealing when I wasn’t feeling well, and this nourished me. When I felt better, I asked her for the recipe and what she shared surprised me. She told me it was a “No-nut granola” recipe from Bon Appetite. It made me laugh because half of this is nuts. She made it work with her own changes. The original recipe has a lot of dried fruit, and she replaced it with nuts. This is a great morph, so thanks Jean, and BA! I have tweaked it a bit with extra coconut. I. Love. Coconut..
There are loads of granola recipes, and this one is inherently simple and full of real ingredients that work well together to make a greater sum of all parts. That’s the magic with granola – it must be perfectly balanced (not too sweet, a little bit salty) but basic ingredients can complement one another in simple harmony. I like dried cranberries in my granola, but omitting them from the recipe makes this much more suited for storage over a few weeks. I add them when desired, alternating between fresh and dried fruit depending on what is on hand. If the cranberries were combined at the outset, they would turn hard – nobody wants that.
The best trick I have with this, after years of making it, is to use coconut oil spray on the pan, fill it to the brim, and let the granola cool completely on the pan, (for up to 24 hours) to create the clusters that everyone loves. It’s the opposite of roasting vegetables where everything needs space to create the desired consistency – this one is a big batch of one pan deliciousness!
Best Batch Granola
Wholesome, perfect granola - you will never need another recipe. Balanced, and delicious.
Ingredients
- 3 cups organic rolled oats , not quick cooking
- 1 cup sliced or slivered almonds
- 1 cup chopped pecans or walnuts
- 1 cup pepitas
- 1 cup sunflower or sesame seeds
- 1 cup shredded coconut
- 1 tsp cinnamon
- 1 tsp kosher salt
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
Instructions
- Preheat the oven to 325 degrees.
- In a very large mixing bowl, toss the granola ingredients through the salt, until well combined.
- In a glass bowl or pitcher, combine the coconut oil and maple syrup, then pour over the dry ingredients and stir until coated. Pour the granola onto a 1/2 sheet pan, coated with cooking spray (I use coconut oil spray here). The sheet pan will be full, but not overflowing. This will allow for even cooking and clusters to form.
- Cook on middle rack for 22-25 minutes, until the edges are toasted and the entire pan is golden. Leave the sheet pan to cool on a safe surface until completely at room temperature.
- When fully cooled, break into clusters and store in an airtight container for up to 3 weeks.
Notes
It's important to let the granola cool on the pans fully so that it forms clusters and clumps, which are the best part for snacking. Also - all the ingredients are open for substitution - 2 cups of nuts (any kind) and 2 cups of seeds (any kind) are the only things to consider. If you don't like coconut (sorry if you don't, your loss) you can just add another cup 0f nut/seed mix.
Wild Maine Blueberry Muffins
I grew up in Maine, which means I know what a good blueberry muffin should taste like. It’s not too sweet, and embraces the tiny bright berries to be the star. I have made dozens of versions over many years, and this is by far the best. It’s based loosely on a great recipe from Cookie and Kate (https://cookieandkate.com) with a handful of changes. Butter and yogurt balance the texture, while maple syrup is the only sweetener, aside from a touch of vanilla sugar on the top = blueberry muffin perfection! Breakfast for tomorrow is ready.
A few tips for the muffins – sprinkle 1 Tbsp of cornstarch over the berries to ensure they don’t all sink to the bottom of the batter. I also use vanilla sugar to top these, but raw sugar works great too. If you can’t find vanilla sugar, you can easily make it by scraping bean seeds from a vanilla pod into 1/2 cup of white sugar.
Wild Maine Blueberry Muffins
Perfectly balanced with a buttery crumb and mild sweetness.
Ingredients
- 1 3/4 cup AP flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1/2 cup butter, melted
- 1 cup lowfat vanilla yogurt
- 2 eggs, beaten
- 1/2 cup maple syrup
- 2 tsp vanilla
- 1 1/2 cups wild maine blueberries fresh or frozen
- 1 Tbsp cornstarch
- 1 Tbsp vanilla or raw sugar
Instructions
- Preheat oven to 400 degrees. Line 12 muffin cups with parchment liners or paper cups.
- Combine all dry ingredients in a large bowl, flour through salt, using a wire whisk. Set aside.
- Combine wet ingredients with a whisk (butter through vanilla), then, using a wooden spoon, gently stir into the dry ingredients until just barely mixed. Toss the blueberries with the cornstarch, and fold them into the batter.
- Using an ice cream scoop, divide the batter evenly between the 12 muffin cups, then sprinkle with the sugar. Bake on center rack in preheated oven for 16 -18 minutes.
- Muffins are best fresh and hot out of the oven but will keep well for 2 days in a sealed container, and freeze well for up to 3 months.
