Scones with Almonds, Coconut and Chocolate Chips!

Monday morning is around once again and what better way to bring in a nice morning but with some baked goods.

In a chat with Nick at Cinematic Katzenjammer last week, he suggested me to make scones with almonds, coconut and chocolate chips.  A huge THANKS to him for giving me the baking missions ;).  Its been a while since I’ve baked scones.  I brought it over to my boyfriend’s family for dinner and they loved it!

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To make this, I got a bit creative and used a Looneyspoons Collection cranberry-orange scones recipe and changed it to incorporate the ingredients I wanted.

Ingredients

Makes 12

1 1/2 cup all-purpose flour

1/2 cup oat bran

1/4 cup chopped almonds

1/4 cup sweetened shredded coconut

1/2 cup semi-sweet chocolate chips

1/3 cup packed brown sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup unsweetened vanilla almond milk

2 tbsp butter, melted

1/2 tsp vanilla

1 egg

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1) Preheat oven to 400F.  Spray a large baking sheet with cooking spray and set aside.

2) In a large bowl, combine flour, oat bran, chopped almonds, coconut shreds, chocolate chips, brown sugar, baking powder, baking soda and salt.  Set aside.

3) In a medium bowl, whisk together milk, butter and vanilla.  Add wet ingredients to dry ingredients.  Stir until a soft dough is formed. Add a bit more flour if dough is too sticky.  Turn dough out onto a lightly floured surface and divide into 2 pieces.  Form each piece into a ball.  Place the balls on the baking sheet.  Pat dough to 3/4 inch thick circles about 6 inches in diameter.  Using a sharp knife, cut each circle into 6 wedges.

4) To make glaze, lightly beat egg and 1 tbsp water in a small bowl.  Brush glaze lightly over top of dough (you won’t use it all).  Bake for 15 to 17 minutes, until scones are puffed up and golden. Cool slightly and serve.

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There you go! How does that sound?

As I was typing this up, I realized something that I did which was different.  However, lets start with what they originally suggest. If you aren’t lactose-intolerant, you can use buttermilk instead of almond milk. As for the scones, when in their wedges, I made the mistake of pulling them apart, so they turned out all weirdly shaped.  However, they aren’t supposed to be separated.  Try that out when you do it. Just bake them in circles separated in 6 wedges and pull them apart when you want to eat them after they’ve cooled down 😉

The texture seemed soft and puffy, even though mine seemed more like the height of cookies instead of scones.  Everyone loved them yesterday and they ate them with smiles.  That always is a good sign 😉

Also, before I let you go, I urge you to go check out Nick’s Cinematic Katzenjammer.  His blog posts about movie-related news,  reviews and much more plus he has various other bloggers who write for his site as well.  I just started listening to their podcasts and they are really fun. Check it out!  I linked his blog up on top but HERE it is once more! He’s super awesome so drop on by and I sure that you’ll love it!!

Have a great Monday morning! 🙂

Double Baking: Cherry Coffee Cake & Cinnamon Rolls

This weekend was absolutely awesome.  Yesterday, I had promised to post up the recipe for the dessert I made for the BBQ with friends.  You can read that post HERE.  However, I felt like baking again and I ended up making something I’ve been planning all month, Cinnamon Rolls.

The Cherry Coffee Cake was actually a slight modification of a dessert I posted a few weeks ago called the Blueberry Streusel Coffee Cake.

Cherry Coffee Cake fresh out of the oven!

Cherry Coffee Cake fresh out of the oven!

Check it out HERE to get the original recipe.

The modifications I made were the following:

  • 1 cup of Bisquick mix (ran out)
  • no yogurt or grated lemon-zest
  • replace milk with unsweetened vanilla almond milk
  • replace fresh blueberries with fresh cherries. Remember to remove pits
  • No streusel topping but sprinkled with brown sugar before putting in the oven

Its straight forward and delicious! The change in fruits made for a refreshing taste.  Some  of my friends ate it with ice cream and found it was a good match. Still a very worthy recipe!

Next up, my first attempt at making CINNAMON ROLLS! There were super successful! 🙂

Cinnamon Rolls! Fresh out of the oven!

Cinnamon Rolls! Fresh out of the oven!

This is a long and time consuming recipe.  Its two times of waiting 30 minutes to wait for the dough and the rolls to rise, but then the actual baking time is only 25 minutes.  However, if you want your house to smell sweet and delicious with cinnamon aromas, this is the perfect choice 🙂

I found the recipe in my Looneyspoons cookbook called Rolls Royce!

Makes 12

Ingredients:

Dough

2 cups all-purpose flour

1 cup whole wheat flour

1/4 cup ground flaxseed

2 1/4 tsp quick-rising yeast

1 tsp salt

1 cup 1% milk

1/4 cup brown sugar

2 tbsp butter

1 tsp vanilla

1 egg, lightly beaten

Filling

3/4 cup brown sugar

1 tbsp ground cinnamon

2 tbsp butter, at room temperature

Glaze

2 tbsp light cream cheese, at room temperature

1 tbsp butter, at room temperature

1/2 cup icing sugar

1/2 tsp vanilla

Goes great with Maple Soy Ice Cream :)

Goes great with Maple Soy Ice Cream 🙂

How to make it:

1. To make dough, combine both flours, flaxseed, yeast, and salt in a medium bowl.  Mix well and set aside.

2. Add milk, sugar, butter and vanilla to a small pot.  Heat over medium heat, stirring often, just until milk is warmed, butter is melted and sugar is dissolved.  Do not simmer or boil.  Remove from heat and carefully pour into a large mixing bowl.  Add half of the flour mixture and egg.  Stir using a wooden spoon until well blended.  Add remaining flour mixture and stir until soft ball forms.  Turn dough out on a lightly floured surface.  Add a bit more flour if dough is too sticky.  Knead dough until smooth and elastic, about 1 minute.  Place dough in a clean bowl that has been lightly oiled.  Cover with a tea towel and let rise in warm place for 30 minutes or until double in size.

3. Meanwhile, make the filling.  Mix brown sugar and cinnamon in a small bowl and set aside.

4. Line a 9×13 inch baking pan with parchment paper and set aside.

5. When dough has risen, turn out onto a lightly floured surface.  Roll out dough to a 12×14 inch rectangle. Using a butter knife, spread 2 tbsp butter evenly over dough.  Sprinkle with brown sugar-cinnamon mixture and spread evenly to edges.  Roll up dough jelly-roll style.  This should be 12 inch long.  Using a very sharp knife, slice roll into 12 equal pieces.  Arrange rolls in a single layer in prepared pan.  Cover with a tea towel and let rise in a warm place for 30 minutes.

6. Preheat oven to 350F.  Bake rolls for 25 minutes, puffed and light golden brown.  Remove from oven and let cool slightly while you prepare the glaze.  Using an electric mixer, beat together all glaze ingredients in a small bowl until smooth.  Spread evenly over warm rolls.

Close up texture

Close up texture

Of course, I made some modifications and here they are:

  • Omit flaxseed (didn’t have any)
  • Replace 1% milk with unsweetened almond vanilla milk
  • No glaze

Not so many changes but that dough is extra hard to roll into a rectangle.  Mine was slightly lopsided.  That made for two of the rolls to be a bit funky looking. However, I’d say that it was a successful first time trial and I’d definitely try it again.  This recipe was delicious.  I removed the glaze because even without, it was sweet enough.  Plus, the glaze has cream cheese and I can’t eat that.

If you want to make your house into a delicious smelling place (if you like the smell of cinnamon), then this one is a sure fire.  It may be time consuming but its a really fun experience (even when I was cursing the dough for not turning into a rectangle 😉

Happy Monday Morning! Cinnamon rolls anyone?