Tag: sweets

Chocolate Coffee Almond Scones, A Perfect Morning Treat

AshleyLeave a comment

Father’s Day this year was a busy one, yet still very low-key.  I knew the moment that I saw these scones posted on Kate Wood’s “Wood and Spoon” blog that I’d be making them as a Father’s Day treat.

Anyone who knows me should know that I love coffee.  My husband, Craig, was not a huge coffee drinker when we first got together seven years ago.  Let’s just say, things have changed and he needs his coffee almost as much as I do!  These scones are the perfect blend of everything that I love, so I had to share Kate’s yummy recipe.

Chocolate Coffee Almond Scones – recipe by Kate Wood:

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Before sharing the recipe goods, I’ll tell you a little bit more about how Father’s Day was spent this year…..

I woke up earlier than usual just to make sure that I could prepare the scone dough, give it time to chill and then bake before Craig became ravenous.  My husband wakes up hungry and is usually wondering what’s for lunch before he can even finish his breakfast.  Must be a man thing??

Our plan for the day was to have Craig’s dad and family over in the morning to share the scones with.  They arrived around 8am and once they all had their fill of my fresh scones, we went to a little coffee shop across the water in the neighboring town of Martinez.  I don’t really remember how I came across States, but it very well could have been my fellow coffee lover, aka, my mom.

We enjoyed our coffee at States, where I love to go because it’s very kid friendly.  There are wooden blocks and old toy trucks that are left on the lower shelves for the children to play with.  Gia always has a good time when we are there and even gets her own little coffee.  (I just fill her little to-go coffee cup with water and she thinks it’s the coolest.)

After taking our last sips from our drinks, we meandered through the Farmers’ Market that’s held on Sunday mornings in Martinez.  Once we all got to take a look at the offereings, we packed it up and parted ways.  Craig’s family went back home, while Craig, Gia and I had some family time.  We went five minutes down the road to a nice little park across from a fire station.  Gia played for about 45 minutes before we decided to head home, feed her lunch and put her down for a nap.

Later, after Gia woke up and played a little, we went over to my parents to see my dad for Father’s Day.  My grandma joined us too – there’s no way she’d go without seeing my dad on Father’s Day.  My mom made us a nice dinner and I’m pretty sure that the dads, as well as their stomaches, were happy.

Overall, we had a really nice day.  Sometimes it’s just doing simple, easy things with family that are the most enjoyable.

Daddy and Gia swinging together at Nancy Boyd Memorial Park in Martinez:

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Hopefully you’ll enjoy these scones as much as we did!  Now, for what you’ve really been waiting for, the recipe……

Chocolate Coffee Almond Scones

Ingredients:

  • 3/4 cup whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, cold and chopped
  • 1 cup chopped unsalted almonds
  • 1 cup mini chocolate chips

Instructions:

  1. In a small container, stir the whipping cream and teh espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder and sugar.  Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps thoughout.  Stir in the almonds and chocolate chips.  Add the espresso and cream mixture and sitr into the dry ingredients, just until evenly incorporated.  If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough. (I found that I definitely needed to add the extra bit of cream.)
  3. Pat the dough to 3/4 inch thick and use a biscuit cutter to cut 2 inch circles of dough for each scone.  Place on a parchment-lined baking sheet.  Put the pan in the freezer to chill for 30 minutes.  Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the sonces.  Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes:

  • Chilling the dough ensures the scones will rise well.  You can skip this step but it isn’t recommended for best outcomes.

Recipe from Kate Wood of “Wood and Spoon”

xo

Healthy Gingerbread Muffins VS. Traditional Gingerbread

Ashley2 Comments

It’s a good thing I love to work out because I also like to eat good food.  As they say, “everything in moderation!”  For some that can be a hard saying to live by during the holiday season with so many parties, cookie swaps and family gatherings all centered around food.  The holidays are definitely the time of year where many people indulge more than usual, but rightfully so!

With moderation in mind, I wanted to share two recipes that I came across for gingerbread.  One is a healthier muffin version and the other is for all you traditionalists – a classic gingerbread.

But first, here’s Gia helping in the kitchen:

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For those of you who follow my Instagram account, I’ve shared some of my baking escapades over the last few days.  On Monday, Gia and I made the healthy gingerbread muffins, which were a total hit with her (and the dog – oops).  Gia has had one muffin everyday for the last three days!  As for Homie, our Frenchie, he got ahold of a muffin that Gia accidentally dropped yesterday.  Unbelievably, Gia didn’t mean to drop it.  Thankfully Homie didn’t get sick after devouring the totally off-limits treat, he just had excessive gas, which isn’t too far from the usual for him.  Sorry, TMI!  Anyone who owns a French Bulldog can sympathize.

I finally tasted the healthier gingerbread muffins the morning after I made them.  I decided the muffin would taste good with some espresso, so that’s what I paired it with.  The flavors of the muffin were there, but it was on the dry side.  I totally expected that would happen, due to the “healthier” ingredients.  For those who are wanting a taste of the holiday but also want to be mindful of what they’re eating, it’s a good compromise.  The downside is, it might just leave you yearning for the old school version with all the calories.

I knew I had to make some traditional gingerbread after my husband, Craig, dubbed me a junior baker after making “healthy” muffins.  Let’s say I’ve regained my usual title of household iron chef after making the real deal!

I found the recipe for this classic gingerbread from another blogger that I enjoy following – Jenna Beaugh, known as @eatliverun on Instagram.  I love following her Instagram account because she is someone I can relate to.  Jenna is a mom of two boys and is a food and travel writer who is based here in the Bay Area – Berkeley to be exact.  She keeps it real with the ups and downs that come with motherhood and she is always sharing great recipes.  Go follow her!

We have yet to taste the recipe that I used from Jenna because the gingerbread has literally just popped out of the oven.  The plan is to bring it to my grandmother’s tonight for my family to enjoy for dessert.  We’re going to have an early dinner, followed by some fun at Tilden Park.

Gia is going to ride the steam trains and look at all of the Christmas lights and decorations this evening.  It should be fun!  I’m looking forward to taking her somewhere that I went as a child.

I hope everyone’s having a great holiday season so far!  For those wanting these recipes, here you go:

Healthy Gingerbread Muffins

Ingredients

  • 1.5 cups of whole wheat flour
  • 1 tsp. baking soda
  • 1.5 tsp. cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 3 tbsp. coconut oil (melted & cooled to warm)
  • 1/4 cup maple syrup
  • 1/4 cup blackstrap molasses
  • 1 egg @ room temp
  • 1 tsp. vanilla
  • 1/3 cup plain non-fat Greek yogurt
  • 1/2 cup unsweetened vanilla almond milk (I used whole milk for Gia)
  • coarse sugar for sprinkling (optional)

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Preparation

  • Pre-heat oven to 350 degrees, line muffin tins.
  • In a large bowl whisk flour, baking soda, cinnamon, ginger, cloves & salt.  Set aside.
  • In a separate bowl, add coconut oil, maple syrup, molasses, egg, yogurt and milk. Whisk until smooth.  Add dry ingredients, mix until well combined.
  • Pour batter in muffin liners, filling halfway, sprinkle with coarse sugar.
  • Bake 18-22 minutes. (Makes 12 muffins.)

Jenna Beaugh’s Gingerbread

According to Jenna, this recipe is from her great grandmother.  The original recipe is from the 1930s, so Jenna updated it with a couple of tweaks.  I’m sitting here letting mine cool and it smells fantastic!  Click here to get the full recipe.

Happy baking!

xo