Coconut And Chocolate Cream Scones

Coconut & Chocolate Cream Scones

Guys, it’s been a long week.

And, no, I haven’t completely lost it. I know it’s Tuesday, and that the week barely just started. But, you see, today is my Saturday. My weekend is just starting.

And let me just tell you, it took forever and a year to get here.

Coconut & Chocolate Cream Scones

This past week I worked six out of seven days. Burnt my finger with the straightener, not once, or twice, but three times. Got yelled at by a few visitors at the hospital. Forgot to bring my badge to work. Had my order messed up at Starbucks, twice. And, bought a pair of the cutest booties online, and then found out that they sold out right before they could process my order. Oh, and can’t stop thinking dreaming being in love with craving breakfasty foods.

Who knew that could be a thing?

All I want for dinner is omelets. All I want for lunch is parfaits. All I want to snack on is croissants. And, all I can dream of is recipes for scones, pastries, and breads.

Coconut & Chocolate Cream Scones

And, when I said want up there in that sentence. I really meant to say have been eating. Because, let’s be honest, my meals have consisted of omelets, parfaits, croissants, and scones.

These scones to be more exact.

These beautiful, wonderful, life saving scones.

Okay, fine, that’s an exaggeration. They didn’t save my life. But, I will say making these scones was the second best part of my week.

Coconut & Chocolate Cream Scones

Wanna know what the best part of my week was?

Yup, eating the scones. Said with absolutely no shame what so ever.

Some of you may think that’s kind of sad that my favorite part of the week revolves around a breakfast dessert. You may be right, but on the other hand, I’m pretty sure you’re wrong.

Coconut & Chocolate Cream Scones

You see, these Coconut & Chocolate Cream Scones are packed with mini chocolate chips and sweetened coconut shreds. They are ridiculously light and airy on the inside and have a flaky and crisp outside. It’s kind of like eating a chocolate coconut infused pie crust. Delicious, I know. The top of the scones are drizzled with a sweet coconut glaze, which I may or may not have been eating out of the bowl, and sprinkled with toasted coconut shreds.

Now, tell me, does that sound sad?

Coconut & Chocolate Cream Scones

Lets make a deal. Make these scones and then let me know if you think they rank in the top 3 best things about your week. If they don’t, we’ll agree to disagree, but if they do, then let’s have a scone party, cause it’s Tuesday, and what better day to have a scone party then right now.

Coconut And Chocolate Cream Scones
Yields: 8 scones

Ingredients:
Coconut & Chocolate Cream Scones
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar, plus a little extra for brushing
½ teaspoon salt
5 tablespoons unsalted butter, frozen*
½ cup sweetened coconut shreds
½ cup mini semi-sweet chocolate chips*
½ teaspoon coconut extract
1 cup heavy cream, plus extra for brushing

Sweet Coconut Glaze & Garnish
1 cup powder sugar
½-3/4 teaspoon coconut extract
3-4 tablespoons heavy cream
toasted coconut, optional

Directions:
Preheat oven to 425 degrees.
In a large bowl, whisk together flour, baking powder, sugar, and salt until combined. Grate the frozen butter—the frozen butter is a trick I picked up from Sally’s Baking Addiction, it helps make the scones light and airy on the inside and flaky on the outside—with a cheese grater or food processor.
Toss grated butter into flour mixture, and combine it with a pastry knife or your fingers until it resembles coarse meal. Mix in coconut shreds and mini chocolate chips.
Using a spatula or fork, stir in heavy cream and coconut extract until dough begins to form. Transfer dough (and all the dry, floury bits) to a floured countertop and knead until dough comes together into a rough, sticky ball.
Form scones by pressing dough into a prepared 8-inch cake pan, then turning the dough out onto a lightly floured surface. Using a very sharp knife, cut dough into 8 wedges and place on an ungreased baking sheet with a little room in between each wedge.
Using a pastry brush, brush the tops of each scone with a little bit of cream and then sprinkle with sugar. Bake for 12-15 minutes or until tops of scones are lightly browned. Cool on wire rack for at least 10 minutes.
While scones are cooling, make the glaze. In a small bowl, whisk together powdered sugar, coconut extract, and heavy cream until of drizzling consistency. If you want more of sweet coconut flavor add more extract. If the glaze is too thick add more heavy cream until of desired consistency. Drizzle the tops of each scone with glaze and sprinkle with toasted coconut shreds. Best served the day of, but scones will keep for two days in a sealed container at room temperature.

NOTES: *place butter in freezer 30 minutes before you start scones
*If I made these again I would use 1/4 cup of the mini chocolate chips, the chocolate flavor slightly overpowered the coconut on the inside of the scone
*cream scone recipe adapted from Smitten Kitchen

 

Coconut & Chocolate Cream Scones

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Baked Banana Donuts Dipped in Peanut Butter Ganache & Drizzled with Chocolate

Banana Donuts
Let me tell you about yesterday morning.

5am wake up time. Yes, it’s the worst. And no, that’s normally not when I wake up. Typically I’m up at 5:29am, that is, if I work morning shift at the hospital. I prefer setting my alarm to odd-numbered times. Psshh, don’t you?

My brother brought the puppies (remember Archer & Meeka?) over to stay the night. On a good day they’ll sleep in until a little after 6 before scratching the door to be let out to go to the bathroom. Yesterday, the scratching and adorable howling (even at 5 in the morning I think they’re cute) started at 5:15am. There was no going back to sleep for me.

I was ready to leave the house by 5:50. Played with the puppies for 5 more minutes, put my sweater on, grabbed my keys, and headed outside to start the car. Wait, I forgot something important. I was carrying a green sparkly—if we are being specific here—rectangular Tupperware container filled with these mini Baked Banana Donuts Dipped in Peanut Butter Ganache and Drizzled with Chocolate. I wanted to share them with my coworkers, who, by the way, are pretty awesome.

Can we just talk about that title for a second though? Could I have made it any longer? Probably. What can I say, I’m complicated like that.

Banana Donuts And, so, with the donut filled container buckled into the front seat and Taylor Swift blasting on the radio, I left for work. At this point, you may be asking yourself, when is she going to drink her morning coffee? Or, more likely, why is she telling us this story? Don’t worry, I’m getting there. You’ll have all the answers very soon.

I stop at a Starbucks near my work. Normally, I make my coffee at home and take it with me, but Starbucks FINALLY has Pumpkin Spice Lattes again. I can’t even begin to tell you how excited I am about that. And, I think I may hold off on telling you just so that I can write an entire post on my love for PSL’s. Seriously, please go to Starbucks and try it. And, if you already have and LOVE it like I do, this is me, standing next to you, as we both do a little happy dance. Back in the car, sipping on my PSL, singing to ‘22’ by T-Swift I think, “best idea ever to stop at Starbucks”.

I’ll regret this thought in a few minutes.

Banana DonutsI find a parking spot right in front of the hospital and get out of the car. Standing outside, I lean over to get my purse from the front seat, secure it on my shoulder, and then lean over to get the Tupperware container. I throw my keys into my purse. Mistake one. Always keep them out until you lock the car. I grab my PSL from the cup holder, keep it in hand, and realize my phone is still on the driver’s seat. I place the PSL on the top of the car and balance the container under my left arm, using my side for support and my left hand to hold the bottom of it, as I reach for the phone with my right. I grab my coffee cup again. Mistake Two. Should have left it on the top of the car.

I now have my coffee and phone in my one hand and am still balancing the container with my other. I go to lock the car. Mistake Three. Not using the lock on the door to lock the car. I manage to fish out my keys pretty easily with my left hand while using my arm and side to keep the container from falling. But, of course, my keys are all jumbled up, so I have to untangle them. Stupid. Fussy. Key Chain. I decide to balance my coffee on top of the container, while I use my right hand to untangle the keys and hold my phone. My fourth, and final, mistake. Should have put something down.

Banana DonutsJust as I’m about to hit the lock bottom, my coffee spills all over the container and down my shirt. Keep in mind, Pumpkin Spice Lattes are orangey in color, and I’m wearing a light pink blouse. Needless to say, some ugly words were yelled as I placed the cup on the ground and tried to clean myself off.

Bright side. I managed to still clock in on time. I was able to remove most of the stain on my shirt—I even got complimented on how cute it was. And, most importantly, the donuts weren’t ruined. In fact, my coworkers couldn’t stop telling my how good they were.
Banana DonutsCause, guys, these mini donuts are pretty bomb. It’s banana, peanut butter, and chocolate. The ultimate trifecta if you ask me. The donut itself is super moist (thanks to the sour cream) and has the perfect amount of banana flavoring. It’s then topped off with a creamy peanut butter ganache and a light drizzle of chocolate to complete the perfect bite-size morning (really, any time of day) treat. Honestly, there wasn’t a single negative review about these donuts. Trust me. Make these. They can turn even the worst of mornings, cough cough, much better.

Banana Donuts

Baked Banana Donuts Dipped in Peanut Butter Ganache & Drizzled with Chocolate
Yields: 36 mini donuts

Ingredients:
Baked Banana Donuts
¾ cup (12 tablespoons) of unsalted butter, melted, browned, and cooled
2 cups all-purpose flour
¾ cup dark brown sugar
¼ teaspoon salt
1 teaspoon baking soda
¾ teaspoon cinnamon
2 eggs
1 teaspoon vanilla
¼ cup sour cream
1 ½ cup mashed banana (about 3 large bananas)

Peanut Butter Ganache
½ cup peanut butter chips
6 tablespoons heavy whipping cream

Chocolate Drizzle
½ cup light cocoa candy melts, melted

Directions:
Baked Banana Donuts
Preheat oven to 350 degrees. Lightly grease mini donut pan. Set aside.
Melt butter in a medium-sized saucepan over medium heat. As it melts, the butter will foam and crackle. Stir (or swirl the pan) as the butter cooks. When the butter begins to brown (mine was a very light brown color) and you smell a nutty aroma, take the saucepan off the heat. Pour the butter in bowl, whisk for about 30 seconds, and set aside to cool.
In a large bowl, whisk together flour, brown sugar, salt, baking soda, and cinnamon. Whisk until lumps are gone.
In another bowl, whisk together eggs, vanilla, and sour cream until well combined. Mix in the mashed bananas.
Pour the wet ingredients into the dry ingredients and using a spatula, mix thoroughly until just combined.
Transfer batter to a piping bag with a large round tip or a Ziploc baggie with the tip cut off. Pipe into prepared donut pan, about 1/2 way full.
Bake for 6-8 minutes or until the top of the donut springs back when touched. Transfer to a wire rack and let cool completely, about 5 minutes.

Peanut Butter Ganache & Chocolate Drizzle
Once the donuts are cooled, begin making the ganache. In a small saucepan combine peanut butter chips and heavy cream over medium heat, stirring frequently until smooth. Once the mixture is of drizzling consistency, remove from heat and let it cool to room temperature (about 10 minutes).
Dip the top of each donut in the peanut butter ganache–make sure to hold it upside down for a bit to allow extra ganache to drip off. Let ganache set before drizzling the tops with chocolate.

 

Banana Donuts

Baked Cinnamon Brown Sugar Donut Bites

Baked Cinnamon Brown Sugar Donut BitesPsst.

Hey you.

Yes, you my interweb friend.Do you know what today is?

It’s Christmas Eve. December 24th. Less than 24 hours before Christmas. Less than 24 hours people!When the heck did that happen?

This is going to sound weird, but I kind of don’t want Christmas to be tomorrow. And, no, I haven’t gone crazy. Okay, maybe a little. You see, it’s only around Christmas time that certain things I loveeee (yes, with a few extra e’s) happen. Like, houses decorated with a million sparkly lights; fireplaces adorned with fuzzy red stockings; Christmas trees standing prettily in living rooms; snowman wrapping paper; Gingerbread Coffee; Salted Caramel anything and everything. Why do these things have to be seasonal? Can’t they be year round? Anyone with me? Anyone? I’ve gone all crazy bummed-out on you, haven’t I? I’m sorry. Let’s get back to being excited.

Look. Baked Cinnamon Brown Sugar Donut Bites. Now, that’s exciting.
Baked Cinnamon Brown Sugar Donut BitesI’m gonna tell you a secret. When I started baking these donut bites, I wanted them to be gingerbread donuts. I wanted them to be festive, and I wanted them to be in accordance with the season. I even used a gingerbread donut recipe…but as you can see by the title, these little baked bites don’t taste like gingerbread. Sure, they have that spicy warmth you get from gingerbread, but to me, they taste more like cinnamon brown sugar heaven. Hence the title.
Baked Cinnamon Brown Sugar Donut BitesThese donut bites are baked (can I get a woot woot for saving your and my fingers from getting oil burns?) in a mini muffin pan, making them the perfect bite size treat. The donut itself is soft and moist, and filled with all those yummy warm spices. It is covered in a brown sugar glaze that soaks right into the donut, and is then topped with a brown sugar crumb topping and a little extra cinnamon. I may have wanted these to be gingerbread donuts, but I can’t even complain about the outcome…they really are pretty darn tasty!

Baked Cinnamon Brown Sugar Donut Bites
Recipe adapted from Mother Thyme
Yields: about 24 donut bites

Ingredients:
Cinnamon Brown Sugar Donut
1 cup all-purpose flour, sifted
1/4 brown sugar, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ginger
pinch of nutmeg
1/4 cup milk
2 tablespoons sour cream
1 egg, slightly beaten
1 tablespoon unsalted butter, melted and slightly cooled
2 tablespoons maple syrup

Glaze
1/4 cup brown sugar
1 tablespoon water

Crumb Topping
3 tablespoons brown sugar
3 tablespoons flour
1 1/2 tablespoons unsalted butter, at room temperature
cinnamon for sprinkling on top

Directions:
Cinnamon Brown Sugar Donuts
Preheat oven to 350 degrees and grease the wells of a mini muffin pan. Set aside.
In a medium bowl, combine flour, brown sugar, baking powder, salt, cinnamon, cloves, ginger, and nutmeg. Mix until well-incorporated.
Add milk, sour cream, egg, and butter. Stir until combined.
Mix in maple syrup until just incorporated.
Spoon two teaspoons of batter into each well of a mini muffin pan. Bake for 7 to 8 minutes or until a toothpick comes out clean.
Let cool for about 5 minutes before removing from pan.

Glaze
In a small bowl mix together brown sugar and water until combined.
Spoon glaze over each donut bite—make sure to cover the whole bite.
Set glazed donut bites on a piece of wax paper.

Crumb Topping
In a small bowl, combine brown sugar, flour, and butter—using your fingers works best—until it’s of a crumbling consistency.
Generously sprinkle each donut bite with crumb topping before the glaze hardens, and then sprinkle with a little bit of cinnamon.


Merry Christmas to all, and to all a Baked Cinnamon Brown Sugar Donut Bites kind of night :)

Baked Cinnamon Brown Sugar Donut Bites

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze

Eggnog Crumb Cake Mini Loaves with a Spiked GlazeAs promised I have moved on from pumpkin.

I bet you didn’t think I could do it.

It’s okay…I had my doubts too. It wasn’t even that hard either. Mainly because it’s December. And do you know what that means?

Indulging in firsts, seconds, and dare I say fourths of every dessert you can get your fork (or, hands) on—well, yes, but that wasn’t exactly what I was aiming for. It means more (different than pumpkin) festive holiday flavors. Get excited people. Throw a parade, or at least some sparkly confetti in the air, and welcome our old friends eggnog, peppermint, and gingerbread.

Hi friends. I missed you. Some of you much more than others (cough, gingerbread, cough).

What? I can’t play favorites?

Let’s talk eggnog. Everyone’s favorite holiday drink. My whole family loves the stuff. Can’t wait for it to go on sale. Drinks it by the carton. Notice I haven’t said it’s my favorite.

The eggnog gene skipped me. I just don’t like it. And believe me, I’ve tried to jump on the eggnog train. Multiple times. In fact, I give eggnog a fair shot every year, and each year I take one sip make a ewhh gross face and pass the mug over to the nearest person.

Just because I don’t like it, however, doesn’t mean I can’t bake with it. I’m a giver, people. And, if eggnog is demanded—by my family, the holiday, even the world—I will gladly deliver it, with a metaphorical cherry on top.

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze

I won’t can’t jump on the eggnog train, but Eggnog Crumb Cake Mini Loaves (that’s a mouthful, huh?) with a Spiked Glaze is a whole different story. In fact, I will happily drive that train any day. All aboard!

To all the eggnog lovers (and haters) of the world, I give you a lightly flavored eggnog crumb cake that is ridiculously soft and moist. Crumble in your hand, melt in your mouth moist. The cake is sprinkled generously with a sugary crumble topping that adds a pop of sweetness to each bite, and is then drenched drizzled with a rum-infused eggnog glaze. Is it okay to say that I want to take a bath in that glaze? You’ll understand if you make it. So, go, make it. Indulge. It is, after all, the holidays.

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze
Recipe adapted from Culinary Concoctions by Peabody
Yields: About 7 mini loaves

Ingredients:
Eggnog Cake
½ cup unsalted butter, softened
1 cup sugar
2 eggs
1 cup eggnog
1 cup sour cream
½ teaspoon vanilla
½ teaspoon nutmeg*
2 ½ cups all-purpose flour
½ teaspoons baking soda
2 teaspoons baking powder
pinch of salt

Crumb Topping*
1/3 cup sugar
1/3 cup brown sugar
¾ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, melted and cooled slightly
1 ¾ cup all-purpose flour

Spiked Glaze
5 tablespoons eggnog
3 tablespoons rum
2 tablespoons unsalted butter, melted
1 ½ cups powdered sugar, sifted

* I used a ¼ teaspoon nutmeg in my cakes, but I think it would taste better with a ½ teaspoon.
* I had about a cup leftover of the crumble topping, so maybe consider cutting the recipe, as listed above, in half.

Directions:
Eggnog Cake
Preheat oven to 325 degrees and generously spray mini loaf pan with cooking spray. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Grab two more medium-sized bowls. In one of the bowls, whisk together eggs, eggnog, sour cream, and vanilla until well combined. In the other bowl, combine nutmeg, flour, baking soda, baking powder, and salt—mix until combined.
Starting and ending with the dry ingredients, alternate adding the dry and wet ingredients to the butter-sugar mixture. Mix until incorporated.
Filling each loaf tin about half way (the loaves in the pictures are the result of filling each loaf tin 3/4th full, but that resulted in crumble topping falling all over my oven), pour the eggnog mixture into prepared pan. Even out with a spatula. Set aside.

Crumb Topping
In a medium-sized bowl, combine sugars, cinnamon, and salt.
Add melted butter and flour. Mix until incorporated (working with your hands is best).
Generously sprinkle the top of each loaf with the crumb topping.
Bake for 30-35 minutes or until a toothpick comes out clean. Just to be safe, I would place a cookie tray beneath your loaf pan to catch any crumble if it falls.

Spiked Glaze
Once the loaves are done and cooling, make the spiked glaze.
In a small bowl, whisk together eggnog, rum, butter, and powdered sugar. Stir until well combined.
Once the loaves are cool (or, mostly cooled) drizzle each evenly with spiked glaze.

 

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze

Mini Pecan Pie Cupcakes

Mini Pecan Pie CupcakesIf I could live anywhere in the world, I would live in—well actually, there are a few places I would want to live, but right now, there is one place at the top of my list—the South.

Whether it’s Georgia, the Carolina’s, Louisiana, Tennessee, Alabama, or any of the other states, I don’t care. I just want to be able to live, breath, and proudly announce that I’m from the South. Don’t get me wrong. I love my home. How could I not? Most of the time we have beautiful weather, beaches are about 15 minutes away, and in terms of leisure activities there is quite a lot to do. But, California does lack in a few areas that the South makes up for.

Which areas you ask? Well, let me tell you.

Country Music Love. Anyone who loves country music is part of the minority here, and since I’m going through a hard-core country phase this is slightly disappointing.

Cowboy Boot Love. I own a pair of red, very cute, if I do say so myself, cowboy boots. How often do I wear them? Not as much as I would like. Why? Because they attract stares, as in, ‘why are you wearing those ridiculous boots, you weirdo ‘ stares. When you’re around country lovers, however, you get compliments on your boots because everyone, girls and boys alike, are rocking their cowboy boots proudly.

Southern Gentleman. You had to know this would make the list. Come on. Boys that speak in an adorable drawl, hold the door open, and wear those nice fitting jeans with a t-shirt and cowboy boots . What’s not to love? Have you seen an episode of Hart of Dixie (which, by the way I just started watching and am completely hooked on) or a picture of Luke Bryan or Blake Shelton?

And, let’s not forget the Food. Specifically dessert. Peach Cobbler anyone? Sweet Potato Pie? Or, how about a heavenly slice of Pecan Pie? I’m guessing you can see where my inspiration for this recipe came from. These cupcakes are probably the closest I’m getting to the South for a while. But, I’m not too upset, because they are pretty darn delicious.

Mini Pecan Pie Cupcakes

These Mini Pecan Pie cupcakes are essentially a bite size version of pecan pie. The cake itself is a shortcake that is extremely moist with a subtle buttery flavor—I think if pie crust could be an actual cake, then it would definitely taste like this shortcake. The mini cupcake is filled to the top with pecan pie filling that is sweet, gooey, and packed with crunchy pecans. Together the pie filling and the shortcake make a perfect pair that will have all your pecan pie cravings filled in no time!

Mini Pecan Pie Cupcakes
Yields: about 27 mini cupcakes

Ingredients:
Cupcakes
1 cup + 2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
1 ¼ teaspoon baking powder
2 eggs, at room temperature
¾ cup granulated sugar
1 ¼ teaspoon vanilla
¼ cup vegetable oil
¼ cup butter, melted and slightly cooled
½ cup milk, at room temperature

Pecan Pie Filling
¼ cup brown sugar
¼ cup granulated sugar
2 tablespoons cornstarch
¼ cup butter, melted
¾ cup light corn syrup
½ teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
1 cup chopped pecans

Directions:
Cupcakes
Preheat oven to 350 degrees. Grease each well of a mini cupcake pan and set aside.
Whip together sugar, eggs, and vanilla until mixture is fluffy, pale, and slightly thickened (about 3 minutes).
Add vegetable oil and melted butter. Mix until well combined.
In a separate bowl, combine flour, cornstarch, salt, and baking powder.
Alternate between adding the flour mixture and milk, starting and ending with the flour mixture. Mix until just combined.
Pour mixture into prepared pan. Bake for 12-14 minutes or until toothpick comes out clean.
Let cupcakes cool completely.

Pecan Pie Filling
While the cake is baking, make your pecan pie filling.
Mix sugars and cornstarch until combined. Pour into a small saucepan.
Stir in melted butter, corn syrup, salt, and eggs.
Cook over medium heat, stirring constantly, until mixture begins to boil.
Remove from heat (if you see small pieces of cooked egg, it means the eggs weren’t beaten enough—pour the mixture through a strainer into another bowl before adding the vanilla and pecans).
Stir in vanilla and pecans.
Let sit for about 10 minutes and then refrigerate for about an hour or until the filling has set.

Assembling Cupcakes
Once the cupcakes are completely cooled, take a knife and cut out a small to medium circle in the middle of the cupcake. Remove the cut out circle from the cupcake.
Using a ¼ teaspoon, dig out the middle part of the cupcake—make sure not to break the bottom of the cupcake.
Once all the cupcakes have been hollowed out and the pecan pie filling has set, use a ¼ teaspoon to scoop the filling into the cupcake.
Scoop enough filling so that the top of the cupcake is brimming with pecans and some of the gooey goodness is drizzling down the side.

 
Mini Pecan Pie Cupcakes