White Chocolate Scones

This my first time making scones and I chose a great recipe from Smith Bites website. They serve theirs with a lemon curd which I’m guessing is out of this world. I decided to try it with a raspberry jam. Wow. This is a winner! I added a little more white chocolate.

These are amazing served warm or room temperature.

White Chocolate Scones
Here are the Ingredients:
  • 8 tablespoons butter (1 stick), frozen plus two tablespoons melted
  • 6 oz white chocolate chips
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups unbleached all purpose flour plus extra for the work surface
  • 1/2 cup sugar, plus 1 tablespoon for sprinkling on top
  • 2 teaspoons baking powder
  • 1 pinch of freshly grated nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated lemon zest
  • parchment paper
Preheat oven to 425
Remove paper from the frozen stick of butter and use your grater attachment in your food processor. Remove from bowl and refreeze until ready to use. Combine milk and sour cream in a small bowl and place in refrigerator until ready to use. Combine the flour, sugar, baking powder, baking soda, salt and lemon zest in the food processor (no need to wash from butter beforehand) and pulse a couple of times to mix. Add frozen grated butter and pulse a couple of times until butter is coated. Add milk and sour cream mixture and pulse until combined. Place flour on your work station and place dough mixture on top and dust it with more flour. With floured hands knead dough 6 to 8 times while adding flour as needed until it’s less sticky. Roll dough into a 12×12 square. Fold into thirds as if you are folding a business using a spatula if necessary to help lift from work surface. Lift short end and do the same thing in thirds to form a 4×4 square. Put dough on a flour dusted plate and place in freezer for 8 minutes. Transfer dough to a flour dusted work service and roll into a 12×12 square. Take chocolate chips and spread evenly over dough and gently press them into the dough. Roll dough, pressing to form tight log and press to form a 4×12 log. Using a sharp floured knife cut lengthwise into 4 squares. Cut each square diagonally in two. You can leave this size, but I cut them again to make them smaller. Place on a parchment lined cookie sheet and brush with melted butter. Sprinkle with sugar and bake on middle oven rack for 23 minutes. Transfer to wire rack and cool for 10 minutes. You’re gonna love them.

Chocolate Cake with Chocolate Whipped Cream Frosting

Chocolate Cake with Chocolate Whipped Cream Frosting
Here are the Ingredients:
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 3 (1 ounce) squares unsweetened chocolate
  • 1 cup water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
In a small saucepan, combine butter, oil and chocolate. Cook over low heat, stirring until chocolate melts. Add water; cool 15 minutes. In another bowl, combine remaining cake ingredients and beat well. Fold chocolate mixture into batter. Pour into greased and floured rectangular cake pan. Bake at 350 degrees F for 30-35 minutes or until cakes test done. Cool in pan 5 minutes.
Chocolate Whipped Topping
Here are the Ingredients:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons unsweetened cocoa
Place a bowl in the freezer for 10 minutes. Beat cream in chilled bowl until it begins to thicken. Add sugar and vanilla and cocoa and beat until soft peaks form.

Whipped Cream Cake with Fruit Topping

Yellow cake with whipped cream icing with mixed fruit on top. Delicious!
 Whipped Cream Cake with Fruit Topping
Here are the Ingredients:
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon lightly packed lemon zest
  • 2 teaspoons vanilla extract
  • 6 large eggs, separated
  • 1 1/2 cups granulated sugar
Preheat oven 350 degrees
Butter and flour 13x9x2 cake pan. Sift flour, baking powder, and salt together into a mixing bowl and set aside. In a large bowl combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl. Add the dry ingredients and whip until smooth, about 1 minute more.
In a new bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Use a rubber spatula and fold 1/4 of the egg whites into the cake batter until evenly incorporated. Gently fold in remaining egg whites until combined.
Pour the batter in prepared cake pan. Bake for 35 minutes until surface of cakes springs back when pressed and a toothpick into the center comes out clean. Let cool 15 minutes. Remove from pan onto wire rack to cool completely. Spread whipped cream over cake as you would frosting and cover with fruit topping.
Whipped Cream
Here are the Ingredients:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
Place a bowl in the freezer for 10 minutes. Beat cream in chilled bowl until it begins to thicken. Add sugar and vanilla and beat until soft peaks form.
  • choose favorite seasonal fruit such as strawberries, kiwi, oranges, blueberries, raspberries, combine or separate
  • 2 tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest
Place cut fruit in a glass bowl and mix together with sugar, lemon juice, vanilla, and zest and combine. Let stand for 2o minutes and pour over whipped creamed cake.

Red Velvet Cake

Such a festive cake. Red Velvet cake is always so pretty on a plate.

Red Velvet Cake
Here are the Ingredients:
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 ounces red food coloring
  • 2 tablespoons cocoa
  • 1 cup buttermilk
  • 2 1/4 cups cake flour
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
Preheat oven on 350
Cream shortening, sugar and eggs. Mix the food coloring and cocoa and add to creamed mixture. Add the buttermilk alternating with flour and salt. Add the vanilla. Add the soda to vinegar and then blend into the batter. Pour batter into 2 greased and floured 9″ cake pans. Bake for 24-30 minutes.
Here are the Ingredients:
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup butter
In a small saucepan over medium heat add milk to flour slowly with whisk to avoid lumps. Cook flour and milk until very thick, whisking constantly and cool completely. Cream together sugar, butter and vanilla with a hand-mixer until fluffy. Add to flour mixture and beat, on high until fluffy. Spread on top of first layer, place on second layer and spread on top and sides. Sprinkle with chopped walnuts if desired.

Pumpkin Cupcakes with Maple Frosting

Cupcakes are fun to eat at any age. Your family and friends are gonna love them.

Pumpkin Cupcakes with Maple Frosting
Here are the Ingredients:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 extra-large eggs, at room temperature
  • 1 cup canned pumpkin purée (8 ounces), not pie filling
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil
Preheat the oven to 350
Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
Maple Frosting
Here are the Ingredients:
  • 6 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon Natural Maple Flavor
  • 1/2 teaspoon pure vanilla extract
  • 2 cups sifted confectioners’ sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.