I’m not sure if I’ve mentioned it before, but I am a big fan of coffee. If I could drink coffee all day, every day, I would do it. When I do get to enjoy coffee, I like to spoil myself with an additional treat and sometimes that is in the form of a scone.
Now, I love oatmeal raisin cookies, so it shouldn’t shock you to hear me say that Oatmeal Raisin Scones…with coffee…OMG, so good!
You can make your own oatmeal raisin scones using this great recipe, I promise, you won’t be disappointed!
Ingredients
½ cup raisins
⅓ cup milk
1 tablespoon molasses
½ cup all-purpose flour
½ cup quick oats
1 tablespoon whole wheat flour
2 tablespoons sugar
¼ teaspoon apple pie spice
1 teaspoon baking powder
¼ teaspoon sea salt
2 oz butter, softened
Directions
Heat oven to 375 degrees.
Prepare baking sheet with parchment paper or baking mat.
On stovetop, heat raisins, milk, and molasses to lukewarm over low heat. Do not bring to a boil.
Remove from heat.
In a medium bowl, combine flour, oats, wheat flour, sugar, spice, baking powder, and sea salt. Stir to combine.
Use a fork or pastry blender to cut in butter. The mixture will resemble crumbly lumps.
Add milk mixture and stir gently just until combined.
Move dough from bowl to baking sheet and form a rounded loaf.
Divide the loaf into 8 wedges with a floured knife. Do not cut all the way through the bottom.
Bake for 20 to 25 minutes at 375 until golden brown.
One of my favorite Easter candies is Cadbury Eggs. I like the cream eggs, the caramel eggs, the chocolate creame eggs…..yeah…I like them all and so does Alex.
We are also big fans of cupcakes and chocolate and all the sweet sugary goodness they entail.
So you can imagine how much our mouths water at the thought of a Cadbury Egg Cupcake.
Yes, a chocolate cupcake with a delicious Cadbury Egg inside.
OMG!
Now doesn’t that look AMAZING?
If you want to make these deliciously sweet treats, here’s what you need and how to do it!
Chocolate Cupcakes
1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 eggs, room temp
1 Tbs vanilla extract
1 cup chocolate chips
2 cups flour
1 Tsp baking powder
1/4 Tbs salt
3/4 cup cocoa powder
1/4 cup milk, whole
Chocolate Ganache
1/4 cup heavy cream
1 1/4 cup chocolate chips
Chocolate Buttercream Frosting
1 cup unsalted butter, softened
1 cup or cocoa powder
3 cups powdered sugar
3/4 cups heavy cream
Directions
Preheat the oven to 350 degrees F.
Prepare a cupcake tin with paper liners
In a microwave safe bowl, melt semi-sweet chocolate chips and 2 tablespoons of milk for about 1 minute, stirring half way. Stir until chocolate chips are melted. Set to the side
Cream the softened butter and sugar until light and fluffy.
Now add the eggs and vanilla, and beat until combined.
Take the cooled melted chocolate and add to the creamed butter
Begin to whisk the dry ingredients in a separate bowl, flour, baking powder, salt, and chocolate cocoa.
Add the dry mix into the wet ingredients slowly alternating with adding the milk while mixing with a hand or standing mixer.
Scoop batter into prepared cupcake tin, filling a little up to 3/4 of the way
Take your Cadbury eggs and place them in the center pushing it downs the cake mix covers it
Bake for 23-26 minutes, checking doneness by testing with a toothpick should be cake free
Allow to cool for 1 minute in the pan, then transfer to a cooling rack. Chocolate Ganache
In a microwave safe bowl, melt the chocolate chips with the heavy cream for about 1 minute, stirring half way.
Stir until smooth and all chocolate chips have melted.
Dip the cupcake in the bowl of ganache lightly twisting in motion to cover the whole area .
Allow the cupcakes to cool before frosting.
Chocolate Buttercream
Beat the softened butter on its own until smooth.
Add coca chocolate and powdered sugar alternately with heavy cream until a smooth, thick texture.
If frosting is too thick, add more heavy cream, if too thin, add more powdered sugar.
Use a piping bag fitted with a medium sized tip of your choice to frost, or cut the corner off a gallon size zip-top bag filled with the frosting.
To frost like a pro…
Place the cupcake on a flat surface in front of you. Grasp the pastry bag from the top pushing the frosting down as you slide your hand down the pastry bag. Once you start to see frosting come out of the dip twist the top of the pastry bag tight. Use a clip or a rubber band to secure the bag.
Now begin to frost the cupcake going around in one smooth motion do not stop!
Once you have completed the first circle begin the second one onto the first one as shown below.
Continue this process until you have covered the whole area. Now make a small peak at the top similar to how you would serve frozen yogurt a wee little twist and bam there it is a perfect frosted cupcake like a pro!
Drizzle with fudge or caramel, you can also sprinkle with chocolate sprinkles or even more chocolate chips. The more the better!
Somewhere in the last few years, I have developed a slight addiction to avocado. Now don’t get me wrong, I have enjoyed avocado in the past but only in guacamole form. These days, I like to have avocado on burgers, sandwiches, salads and more. I am so hooked that I’ve been trying it with new things as well and this recipe, is definitely going to be my latest addiction.
Meet the Stuffed Avocado!
To prepare, you will need the following ingredient:
That would be: Mayo, Garlic Salt, Pepper, Lemon Juice, 1 Avocado, red onion, tomato and 1 can of tuna, drained.
To start things off you want to cut open your avocado and dice it up, but be sure to save the avocado shell, then dice the tomato and onion as well. I used the entire avocado and about 1/4 cup of tomato and red onion (yay! I have leftovers to make more tomorrow!)
Once you have everything diced, toss it all in a bowl.
Next, add your drained can of tuna, a drizzle of lemon juice, a sprinkle of garlic salt and pepper and 2 tbsp mayo and mix it up. Take a little taste to ensure the seasoning satisfies your taste buds and adjust accordingly.
Once you have everything the way you like it, scoop the filling into the avocado shells and serve!
You can enjoy this with tortilla chips, in a lettuce wrap, or even in a tortilla like I ended up doing! It was sooooo delicious that I am already looking forward to whipping up another batch tomorrow for lunch!
Hot cocoa is something we really enjoy in our house, especially this time of year. Since we are doing our best to stay warm, we decided to whip up a batch of our deliciously cream crock-pot hot cocoa and share it with you!
The great thing about making hot cocoa in the crock-pot is that when it is ready-to-serve, it is truly ready-to-serve at just the right temperature for everyone to enjoy!
Grab the recipe below and make a batch for the whole family to enjoy!
Our entire family loves pasta so I am always looking for a new way to serve it to them. For years I have made crock pot lasagna for them but I have found it takes a bit more time because you have to season and brown your meat first.
Today I decided to whip up a dish for Meatless Monday and came up with an easy crock pot penne pasta dish. It was originally supposed to be crock pot ziti however the grocery store was out of ziti so we went with penne instead.
To create this dish, you will want to first line your crock pot with a disposable liner because they make clean up quick!
