Scones for Fathers Day :)

This fathers day I wanted to make something special for my dad... his favorite food is scones. So I decided, WHAT THE HEY?!, I'm gonna make some scones today. I decided to take a recipe from the Urban Baker :) I woke up at 8 o clock, on the dot and I went to the market to get:

-2 cups plus 1/2 tbls of flour

-1 tbls of sugar plus more for sprinkling

-1 tbls of baking powder

-1 tsp of salt

-1/2 lb cold, cubed, unsalted butter

-2 XL eggs

-1/2 cup cold heavy cream

-1/2 small diced, dried fruit

-1 egg beaten w/ 1 tbls water (egg wash)

-any kind of chocolate, 2 cups

I also made some eggs with scallions and mushrooms, and a fruit parfait to start.

Directions:

-Preheat the oven to 400 degrees. Line one baking sheet with parchment paper.

-In food processor (or in a mixer), combine 2 cups of flour, one tablespoon of sugar, baking powder & salt. Add cold butter and pulse.

-Combine eggs and cream, just until blended. Add in dried fruit and chocolate and any other mixture you want to add.

-Turn dough out onto a floured board and combine.

-Roll the dough to 3/4" thick. Cut into desired shapes.

-Place on baking sheet. Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes.

My mom and dad said BEST SCONE THEY EVER HAD!!! :)

My friend came over and we made these gourmet chocolate cookies that are TO DIE for, they are dipped in an awesome semi-sweet chocolate sauce and you can personalize the sprinkles to whatever suits the eye (I did purple).

Makes: 12 cookies

Chocolate Dough

1 cup unsalted butter, softened

1 1/4 cup of confectioners sugar

1 tablespoon white sugar

1/2 teaspoon of vanilla extract

2 1/2 cups of all-purpose flour

1/3 cup of cocoa powder

1/4 teaspoon baking powder

1/8 teaspoon baking soda

Pinch of ground cinnamon (optional)

1/4 teaspoon of salt

Chocolate Frosting

4 ounces semi-sweet chocolate

4 ounces milk chocolate

Confectioners Sugar

a splash of milk

In a mixer bowl, cream butter and both sugars. Add the vanilla; then fold in flour, cocoa, baking powder, baking soda, cinnamon (optional), and salt and blend well to make a soft dough. Pack onto parchment paper; wrap and chill about 30 to 45 minutes (or up to few days).

Preheat oven to 350 F. Line a large baking sheet with parchment paper.

Roll out chilled dough on a well-floured work surface to 1/4-inch thickness. Cut into heart shapes of about 3 to 3 1/2 inches. Arrange cookies on prepared baking sheet.

Bake until done, 15-17 minutes, and let it cool completely (it may seem too soft at first).

On the Double Broiler, put in the chocolate, the milk, and the confectioners sugar. Let it cool alongside the cookies (probably an hour or two).

To assemble, smear the frosting on the cookie and add your personalized sprinkles.

Peanut Butter Cupcakes with a Chocolate Glaze

I was looking through this cookbook called "cupcakes!" by Elinor Klivans and I found the most perfect recipe. I needed something salty but savory so I decided to go the peanut butter route. I had no cupcake paper liners so I improvised and I used aluminum foil...

Preparation: 20 minutes

Time in Oven: 350 degrees, 22-25 minutes (or until crispy on top)

Makes: 12 cupcakes

-1 cup of all-purpose flour

-1 teaspoon baking powder

-1/4 teaspoon of salt

-3/4 of a stick of butter

-3/4 of a cup of peanut butter

-1 cup of sugar (or brown sugar)

-1 large egg

-1 teaspoon of vanilla extract

- 1/2 cup of milk (any fat content)

Preheat the oven to 350 and place 12 cupcake liners in a 12 cupcake pan. In a medium bowl, sift together the flour, baking powder, and salt and set aside. Using a large bowl in an electric mixer on medium speed, blend the butter, sugar, and peanut butter for about 1 minute (or until smooth). Mix in the egg and the vanilla until the batter is completely smooth. On low speed, alternate the flour mixture in 3 sections and the milk in 2 sections. The flour mixture should go first and last. Mix until the flour in incorporated and the batter is smooth. Fill each paper liner with a generous 1/4 of a cup of batter. Let them cool for ten minutes and then drizzle with the chocolate glaze.

Chocolate Glaze:

-1/2 cup of milk

-2 tablespoons of butter (1/4 of the stick)

-1 cup of chocolate chips

-1/2 teaspoon of vanilla extract

In a medium saucepan, heat the butter and the milk until the butter has melted and there are little bubbles forming. Remove the pan from the heat and add the chocolate chips. Then, add the vanilla and stir. Using a small spatula, spread 1 tablespoon of glaze over the cooled cupcakes.

My mom hates cupcakes but she lloovvveeddd these!!!

Lemon Bundt Cake= yummy!!!!

Over the past few years I have been building my trust with food. I mostly adore pastry making, but sometimes I go to the other side to cook lemon chicken with my mom. A little bio on myself: I LOVE LOVE LOVVEEEE the food network and anything that is cooking on it. I study cookbooks like they are dictionaries and I cook whenever I have the chance.

My most famous thing I have ever baked is my Lemon Bundt Cake. I make it usually every year during christmas time or every month with me, myself, and my mixer. :) I just love the taste of lemon, brings me to a good state of mind.
Lemon Bundt Cake:

-1 cup of butter
-1 1/2 cups granulated sugar
-1/3 cup lemon juice
-5 eggs
-3 cups of all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon of salt
-2/3 cup milk

Glaze:
-1 cup of confectioners sugar
-1/2 cup of lemon juice

Prep:
Preheat the oven to 350. In a large mixing bowl with electric mixer, combine butter and sugar together until light and fluffy. Add the 1/3 of a cup of lemon juice until well blended. Beat in eggs one at a time beating well after each addition. In another bowl, sift together the flour, baking powder, and salt. Add the sifted flour mixture a little at a time, alternating with the milk (EXTRA IMPORTANT!!!) Pour the batter into a buttered or Pam'ed 12-cup Bundt Cake pan (I use a castle). Put it in the ovenfor 50 to 60 minutes. Let it cool for 5 minutes and then spread glaze on top.

Glaze:
In a small bowl, blend confectioners' sugar with the 1/2 cup of lemon juice until smooth; drizzle over the cake.