Dessert | Dreadlock Girl

20Jun/101

Chocolate Peanut Tart

A delicious dark and sweet chocolate, made perfect by its marriage with peanuts and topped with ice cream it is just heaven. The chocolate is that chewy-fudgey taste bud tempter, a lot like tender brownies on a crust, but better.

1/2 cup semi-sweet chocolate chips
1 tablespoon butter
3/4 cup of peanuts
1/2 cup packed brown sugar
1 egg
3 tablespoons of Honey
1/2 teaspoon vanilla
1 pie crust (enough for bottom and lattice)

1. Heat chocolate chips and butter in a bowl in microwave, stirring every 20 seconds until melted. In a mixing bowl combine the peanuts, brown sugar, egg, honey, and vanilla and add in the microwaved chocolate mixture. Mix together.

2.Roll out half of your dough for the crust on a lightly flowered surface. Roll out the second dough, fold it in half, then with pizza cutter or knife cut strips about 3/4 inch wide.

3.Pour chocolate mixture in the center of crust on baking stone. Spread out to edges, to about 3/4 of an inch from edge. Place your lattice strips pressing each firmly into the crust (I ran out of dough in the pictures, you can get quite creative with your lattice, twerling and jazzing up the whole dessert!) when you have laid your lattice fold the edge of the crust over, pinching to seal.

4. Bake at 375 degrees F for about 30 minutes or until crust is golden. Allow time to cool as this is best when just lightly warm. Cut into wedges with pizza cutter. Tastes excellent with some good quality vanilla ice cream! Enjoy!

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Tagged as: chocolate, dessert, recipe 1 Comment

6Apr/105

Dreamy Cream Scones

Scones, these are so amazing, and such a staple in our baking diet that I have to share this recipe. I initially printed this off from joy of baking in 2004 and have used it very frequently (probably at least 3 times a month) since then. I chuckled when I read the "these scones freeze very well" at the bottom, as I have doubled and sometimes quadrupled this recipe and never, EVER felt the need to save any for later- we consume these like crazy! We eat them for breakfast, for tea, and for dessert- stinkin' good!

Cream Scones:

2 C. flour
1/3 C. white sugar
2 t. baking powder
1/8 t. salt
1/3 C. unsalted butter
1 large egg, lightly beaten
1 t. pure vanilla extract
1/2 C. heavy whipping cream

Egg mixture for brushing tops of scones:
1 large egg
1 T. heavy cream

Preheat oven to 375 degrees F.

1.)Mix all scone ingredients together, do not over mix, until just incorporated.
2.)Knead dough gently on floured surface.
3.)Roll out on surface until about 1 +1/2 inches thick and cut (pizza cutter works really well).
4.)Place on a baking sheet and brush scones with the egg mixture above.
5.)Bake for 15-25 min. or until lightly browned on the tops.
6.)Transfer to wire rack to cool.
7.) *Optional: Serve with Devonshire cream, whipping cream o jam for an extra enjoyable experience.

These scones freeze very well. (but, like I said about I have never, NEVER had these go stale!)
My Personal Notes:
You can add whatever you want to them. I have made the following variations:
Chocolate chip scones (adding about 1 Cup of chocolate chips)
Lavender scones: add 1 t. dried lavender
Blueberry scones: these are harder to work with since the blueberries quickly mush and then mixture becomes way too moist- but if you are quick these are our all time fave!!! Add 1 cup of frozen blueberries. Fresh would work too, but would be softer and much harder to keep intact.
Strawberry Shortcake: when baked plain, these would be perfect for use in making Strawberry Shortcake

Let me know if you come up with other really good variations and I'll add them and for sure will want to savor them as well!!

Enjoy!