Chocolate Chip Scones

Chocolate Chip Scones

yield: 8 SCONES

prep time: 20 MINUTES

total time: 45 MINUTES

Ingredients:

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface2 and 1/2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup (1 stick; 115g) unsalted butter, frozen1/2 cup (120ml) heavy cream, plus an extra 2 Tablespoons for brushing1/2 cup (100g) packed light or dark brown sugar1 large egg1 teaspoon vanilla extract1 heaping cup (180g) mini semi-sweet chocolate chips1optional: coarse sugar for sprinkling on top before bakingoptional: confectioners' sugar for topping after baking

Directions:

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.In a small bowl, whisk 1/2 cup heavy cream, the brown sugar, egg, and vanilla extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Mix in the chocolate chips. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining heavy cream, then sprinkle with coarse sugar, if desired. (Adds some nice crunch!)Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Sprinkle lightly with confectioners' sugar, if desired.

Picture and Recipe Provided by Patricia Cardamone Rumph 

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Cream Cheese-Cinnamon Roll Monkey Bread

Make monkey bread with cinnamon rolls for a treat that's 3-ingredient easy.

Recipe by Angie McGowan

1

package (8 oz) cream cheese

2

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

1/4

cup butter, cut into pieces

Steps

• 1Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• 2Cut block of cream cheese into 24 equal-sized cubes. (Start by first halving block so that you have 2 thin pieces, and then cut each thin half into 12 equal squares.)
• 3Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
• 4Take a section of dough and fold it over so you have a rectangle shape that is 1 layer of dough thick. Place a square of cream cheese in the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces.
• 5Place cream cheese-filled dough balls in pan. Place butter pieces on top.
• 6Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.
• 7Drizzle reserved icing over top of bread, allowing some to drizzle down side. Pull apart to serve; serve warm.

Expert Tips

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave.

For an even sweeter monkey bread, roll each square of cream cheese in brown sugar before rolling into dough.

No nutrition information available for this recipe

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Easy Fast Oreo Cookie Pops

Oreo cookie pops .

1 pk dubbed stuffed Oreo cookie

1 stick cream cheese

1 pk candiquik . Or any fast melt chocolate . 

Toothpicks

Separate the Oreo cookie from the cream . Finley smash or ground the cookies . Mix the cream with 2/3 

stick cream cheese . Mix in crashed cookies with cream . Form into balls freeze for 20 minutes . Insert 

toothpicks and dip in candiquik . Refrigerate until ready to serve .

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Banana Pudding Cheesecake Blondies

Author: Jocelyn Delk Adams of Grandbaby­Cakes.com
A delicious banana blondie crust gets topped with creamy banana pudding cheesecake creating the most delicious
bar recipe ever!
Ingredients
For the Blondie Crust:
½ cup unsalted butter, melted
½ cup light brown sugar, packed
1 large egg yolk
½ cup all purpose flour
Pinch of salt
¼ cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
½ cup heavy whipped cream
2 teaspoons powdered sugar
1 (8 ounce) cream cheese package, room temperature
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
Garnish: nilla wafers
Instructions
For the Blondie Crust:
1. Preheat oven to 350 degrees and prepare a 8x8 baking pan with non­stick method of your choice.
2. In a large mixing bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt,
banana and vanilla until well combined.
3. Add blondie batter to pan and bake for 15­20 minutes until just set.
4. Cool to room temperature and prepare topping.
For the Cheesecake Topping:
1. Using your hand mixer, whip heavy cream in a medium sized bowl until soft peaks develop then slowly add in
powdered sugar. Continue whipping until stiff peaks develop then refrigerate and clean beaters.
2. In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
3. Slowly add in sweetened condensed milk, banana pudding, and vanilla extract. Beat until well incorporated.
4. Carefully fold pre made whipped cream into the cream cheese batter.
5. Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until
completely firm.
6. Garnish with nilla wafers and serve.

grandbaby-cakes.com

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crescent cheesecake roll ups

crescent cheesecake roll ups

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Oatmeal Cake

Old Time Oatmeal Cake
1 cup oatmeal ( Pour 1 1/2 cups boiling water over oatmeal and let stand for 10 minutes). Not Instant
1 cup white sugar
1 cup brown sugar, firmly packed
3 /4 Cup butter softened
2 eggs
1/2 tsp. salt
1 tsp cinnamon
1 tsp vanilla.
Milx above, add moistened oatmeal and stir.
Then add:
1 1/2 cups all-purpose flour, can substitute half flour as wheat flour I do
1 tsp baking soda
1 tsp baking powder
Pour into 10" cast iron skillet or 9 x 13 greased baking dish and bake 40-45 minutes on 350 ,Let stand for 5 minutes and spread the following mixture over top.
Topping:
Melt 1/3 cup butter, add 3/4 cup brown sugar (firmly packed), 1/3 cup evaporated milk or half & half, 1 tsp. vanilla, 1 cup angel flake coconut and 3/4 cup chopped nuts, bring to boil, boil for at least 1 minute can add fries apples to topping cook , fry anyway you'd like , peaches is also good just proceed as you do with apples. Can mix into topping or pour directly on hot cake out of oven.

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Tootsie Roll Cheesecake

• Time 120 minutes
• Serves 16

Ingredients

---

• 1-1/2 Cups graham cracker crumbs
• 1-1/2 Cups white granulated sugar, divided
• 1/4 Cup cream cheese, softened
• 6 eggs
• 2 lb. cream cheese, softened
• 1 Cup dairy sour cream
• juice of 1 lemon
• 1 teaspoon vanilla
• 8 oz. Tootsie Rolls
• 1/3 Cup whipping cream

How to make it

---

• Preheat oven to 300 degrees F.
• Combine graham cracker crumbs, 1/4 cup of the sugar, and the butter. Mix well
• Lightly butter a 10 inch round 2 inch deep cake pan.
• DON'T USE A SPRINGFORM PAN AS THE BATTER IS TOO THIN!!
• Press crumb mixture evenly into bottom of pan.
• Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often.
• Add eggs one at a time, beating well after each addition.
• Add sour cream, lemon juice and vanilla, beating well until smooth.
• Melt Tootsie Rolls in top of a double boiler.
• Stir in cream, then add to cream cheese mixture mixing well
• Pour over crust.
• Place cake pan in another large deep pan.
• POUR WATER AROUND CAKE PAN TO A DEPTH OF ABOUT 1 1/2 INCHES.
• Bake in a 300 degree F oven for about 2 hours or until center is set and a toothpick inserted in center comes out clean.
• Cool, then chill several hours or overnight.
• TRICKY PART
• To remove from pan, heat outside of pan slightly and cake will drop out. Invert onto serving platter
• Makes 16 servings

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Simple and Easy Cookie Recipe

Easiest cookie in the world = 1 banana + 1 cup oats. Add raisins if you want. Cook for 15 minutes at 350 deg. That's it they are done. Let cool and enjoy

We make these all the time in my house they are a hit every time.  I add cinnamon, Himalayan salt and vanilla to give it some zest.  If you want super crunchy cookies put them in the dehydrator overnight and BAM you got super crunchy cookies!

Adapted from

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Butterfinger Brownies recipe

Ingredients

1. 1 package (16 to 22 ounces) chocolate brownie mix
2. 24 pieces NESTLÉ BUTTERFINGER BITES Candy, chopped

Instructions

1. PREHEAT oven according to package directions. Grease baking pan according to package directions.
2. PREPARE brownie batter according to package directions; stir in chopped Butterfinger. Spoon into prepared pan.
3. BAKE according to package directions. Cool completely in pan on wire rack. Cut into pieces using wet knife.

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Chocolate Marshmallow Pie

 1.5 cups of marshmallow cream. 


4 tablespoon of dark cocoa


2 table spoon of butter 


Heat and stir until combined 

add 2.5 cups of powdered sugar turn the heat off stir until combined. 

1 package of chocolate pudding 


(Make as pudding ) 


Mix the marshmallow mixture and pudding mixture together ... Pour on Oreo 

crust... (Cookies and butter)

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Blueberry Cheesecake

ou haven’t really lived until you’ve made blueberry cheesecake from scratch. This simple recipe pairs the sweet-tart flavor of fresh blueberries with savory cream cheese for a decadent tasting dessert. One advantage to making your own blueberry cheesecake is that you can create a healthier version than what you get at the store!

Ingredients

1 cup graham cracker crumbs
3 tablespoons honey, divided
1 container (8 ounces) nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8-ounce package
¾ cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries
Instructions

Preheat oven to 350°F
In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey
Transfer to a 9-inch pie plate
With the back of a spoon, press mixture onto bottom and halfway up sides of plate
In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch
Whirl until smooth, about 1 minute
Add eggs
Whirl until blended
Pour about half of the cheese mixture onto the crust
Top with ½ cup of the blueberries
Cover with remaining cheese mixture
Bake until firm, about 35 minutes
Cool on a wire rack
In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds
Add the remaining 1-½ cups blueberries
Toss to coat
Top pie with berries
Loosely cover pie
Refrigerate until firm, about 3 hours
Quick notes

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate

Number of servings (yield): 6

blueberry council

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Blueberry Cobbler

Ingredients

• 1 bag (1 pound) frozen blueberries (about 3- ½ cups)
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 cup all-purpose flour
• ¾ cup turbinado (raw) sugar or granulated sugar, divided
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 3 tablespoons butter, melted
• ¾ cup boiling water

Instructions

1. Preheat oven to 350°F
2. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan
3. Sprinkle with cornstarch
4. Drizzle with lemon juice
5. Set aside
6. In medium bowl combine flour, ½ cup sugar, baking powder and salt
7. Add milk and butter
8. Stir just until combined (not smooth)
9. Drop mounds of dough onto blueberries
10. Pour boiling water over dough and fruit
11. Sprinkle with remaining ¼ cup sugar
12. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes
13. Serve warm or at room temperature

Number of servings (yield): 8

Click to see more

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Cinnamon coffee cake.

For the Crumb Mixture


1 1/4 cups unsalted butter, melted


1/2 cup light brown sugar


1/2 cup granulated sugar


1 1/2 cups all-purpose flour


1 tablespoon ground cinnamon


3/4 cup chopped pecans

For the Yellow Cake


1/2 cup (1 stick) unsalted butter, softened


1 cup milk


3 large eggs


2 teaspoons vanilla extract


2 1/4 cups all-purpose flour


1 1/4 cups granulated sugar


3 1/2 teaspoons baking powder


For the Glaze


1 cup confectioners' sugar


1 1/2 tablespoons For
For the cake

1 1/4 cups unsalted butter, melted
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
3/4 cup chopped pecans
For the Yellow Cake
1/2 cup (1 stick) unsalted butter, softened
1 cup milk
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/4 cups granulated sugar
3 1/2 teaspoons baking powder
For the Glaze
1 cup confectioners' sugar
1 1/2 tablespoons heavy cream
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F. Spray a 9-x-9-inch baking pan with nonstick spray.
1. Start by preparing the crumb mixture. Melt butter in a heatproof bowl. Let cool for 2 minutes. Stir in brown sugar and granulated sugar. Add flour and cinnamon and stir to combine. Mix in chopped pecans, use your hands (optional) until mixture is coarse and crumbly. Set aside.
2. In the bowl of your stand mixer, cream together the butter, milk, eggs and vanilla. In another bowl, whisk together the flour, sugar, and baking powder. With the mixer running on low speed, add the flour mixture and continue stirring until just combined.
3. Pour half of the cake batter into the prepared baking pan. Place in the oven and bake for 5 minutes. Remove pan from the oven, spread half the crumb mixture over the cake layer. Carefully pour remaining batter evenly over the crumb layer. Sprinkle remaining crumb mixture on top. Return pan to the oven and bake for another 50-60 minutes or until a toothpick inserted in the middle comes out clean. Cover cake with aluminum foil towards the end if crumb mixture appears to be browning too much. Remove from the oven and place on wire racks to cool completely.
4. Once cake has cooled, whisk together the ingredients for the glaze in a small bowl. If glaze seems to be too thick, add more 
heavy cream. Glaze should be slightly runny. Drizzle glaze over the cake, using a spoon, and cut into squares. heavy cream


1/2 teaspoon ground cinnamon


Instructions


Preheat oven to 350 degrees F. Spray a 9-x-9-inch baking pan with nonstick spray.


1. Start by preparing the crumb mixture. Melt butter in a heatproof bowl. Let cool for 2 minutes. Stir in brown sugar and 

granulated sugar. Add flour and cinnamon and stir to combine. Mix in chopped pecans, use your hands (optional) until mixture 

is coarse and crumbly. Set aside.


2. In the bowl of your stand mixer, cream together the butter, milk, eggs and vanilla. In another bowl, whisk together the flour, 

sugar, and baking powder. With the mixer running on low speed, add the flour mixture and continue stirring until just combined.


3. Pour half of the cake batter into the prepared baking pan. Place in the oven and bake for 5 minutes. Remove pan from the 

oven, spread half the crumb mixture over the cake layer. Carefully pour remaining batter evenly over the crumb layer. 

Sprinkle 

remaining crumb mixture on top. Return pan to the oven and bake for another 50-60 minutes or until a toothpick inserted in the 

middle comes out clean. Cover cake with aluminum foil towards the end if crumb mixture appears to be browning too much. 

Remove from the oven and place on wire racks to cool completely.


4. Once cake has cooled, whisk together the ingredients for the glaze in a small bowl. If glaze seems to be too thick, add 

more 

heavy cream. Glaze should be slightly runny. Drizzle glaze over the cake, using a spoon, and cut into squares.

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