Dessert Articles

Buttermilk Scones

Buttermilk Scones

Prep time: 10 minutes Baking time 10-12 minutes

Ingredients:

2 cups all purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

2 Tablespoons sugar

¼ cup cut up cold butter

1/3 cup currants or (dried or frozen cranberries or blueberries)

1 large egg slightly beaten

2/3 cup plus 2 Tablespoons buttermilk

Preheat oven to 450 and line cookie sheet with parchment paper.

Sift flour, baking powder, salt and sugar in a large bowl. With a pastry blender or 2 knives, cut in butter until mixture resembles course crumbs. Add currants stirring to combine.

Combine egg and buttermilk then stir into flour mixture. Stirring with fork until dough is moist enough to hold together. Knead just until smooth then lightly shape into a ball and flatten slightly. Place on parchment lined cookie sheet. Pat into an 8 inch circle about ½ inch thick. Sprinkle top with 1 Tablespoon of sugar and cut into 8 wedges. Bake 10-12 minutes or until golden brown. Transfer to a wire rack.

Per scone: 210 calories

Copycat Girl Scout Thin Mint Cookies

Copycat Girl Scout Thin Mint Cookies

2 cups flour

1/2 cup Unsweetened cocoa powder

1/4 tsp. salt

1 cup unsalted butter softened

2/3 cups sugar

1 egg white

1 1/2 tsp. vanilla

1 tsp. peppermint extract

For The Chocolate Coating

12 ounces semi-sweet chocolate melted

1 tsp. peppermint extract

2 Tbsp. coconut oil

Instructions

In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In a separate, large bowl, cream together the butter and sugar until light and fluffy. You can mix in the bowl of a stand mixer fit with a paddle attachment, or by hand with an electric mixer. Mix for about two minutes.

Add the egg white and extracts to the butter and sugar mixture. Continue to mix until evenly combined.

Add the dry ingredients to the wet. Mix until a soft dough forms and everything is nice and evenly combined.
Transfer the dough to a sheet of parchment paper, then place another piece of parchment paper on top. Roll the dough out to 1/8″ thick.
Chill the rolled out dough for at least 2 hours.
Once the dough has chilled, preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper.
Use a circle cookie cutter to cut out as many cookies as you can. You can re-roll the scraps until all of the dough has been used up.
Place the cookies onto a cookie sheet fit with parchment paper about 1 1/2″ apart.
Bake for 15 minutes or until the tops of the cookies are firm to the touch.
Allow the cookies to cool completely on the cookie sheet.
Allow the cookies to cool then melt down the chocolate, extract, and coconut oil together in a large bowl either in the microwave in 30 second intervals or over a double boiler.

Once the chocolate mixture is completely melted and very smooth, use a fork to dip each cookie one at a time. Allow all of the excess chocolate to drip off the cookie then scrape off the excess along the sides of the bowl.

Let the chocolate set on the cookies in the freezer for 10 minutes.

Chocolate Chip Banana Muffins

4 mashed bananas

2 eggs

1 cup sugar

1 cup mayo

2 tsp baking soda

3 cups flour

1 pk chocolate chips

Preheat oven to 350°. Mix all together ,put in muffins pans and bake for 20 minutes

Coconut Macaroons

Coconut Macaroons

1 14-oz bag sweetened flaked coconut

7/8 cup sweetened condensed milk (7/8 cup = 3/4 cup plus 2 tablespoons)

1 teaspoon vanilla extract

2 large eggs whites

1/4 teaspoon salt

Preheat oven to 325 degrees

Line two pans with parchment paper. Put two oven racks in center of oven.

In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl beat or whisk the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture.

Form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.

The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container . Put parchment paper between layers.

No Bake Granola Bars

No Bake Granola Bars

2 cups quick-cooking rolled oats
2 cups Rice Krispies
1⁄2 cup craisins (dried cranberries)
1⁄2 cup shredded coconut
3⁄4 cup almonds, sliced
3⁄4 cup light corn syrup
1⁄4 cup brown sugar
3⁄4 cup peanut butter
1 teaspoon vanilla
Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. ( cut the coconut with two knives so it will not be stringy.)
In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. ( place a piece of wax paper on top while pressing hard.)
Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.
YIELD 30 bars

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