Red Velvet Scones with White Chocolate Glaze

   I was invited to a 'Ladies Day' today. I wasn't sure if it was going to work out for me to go, but it did and I'm so glad. I thoroughly enjoyed it! We spent the day sewing, crafting, taking care of babies/children, fellowship-ing and eating a delicious lunch. Everyone that went took a finger food to serve with vegetable soup in bread bowls. I decided to make something to eat with our morning coffee. Since I've been on a scone making kick lately I thought I'd to try my hand at red velvet scones. Was quite pleased with the results.
 

 Red Velvet Scones with White Chocolate Glaze

yield: 12-16 scones

Scones:

2 cups flour

1/4 cup natural cocoa powder

1/2 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup cold unsalted butter

2/3 cup buttermilk

1 large egg, lightly beaten

2 tsp red food coloring

1 tsp vanilla

Preheat oven to 375*.

 In a large bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt. Cut in cold butter with pastry blender until mixture is crumbly.

In a small bowl whisk together buttermilk, egg, food coloring and vanilla. Stir into the flour mixture until dough forms. On a floured surface kneed dough 8-10 times. Pat or roll out into a circle about 1/2" thick. Cut into 12- 16 wedges. Place onto a parchment paper lined baking sheet and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Remove from baking sheet and cool on wire racks. Drizzle or glaze with white chocolate glaze. Serve with clotted cream. 

Can be stored in an airtight container for several days.

White Chocolate Glaze:

1/4 cup white chocolate chips or melting wafers

2 tsp milk  

Melt together, mix well and glaze or drizzle over cooled scones.  

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Show me your ways,O Lord,
teach me your paths;
guide me in your truth and teach me,
for You are God my Savior,
and my hope is in You all day long.
~Psalm 25:4+5
 

   

Chocolate Dutch Baby Pancake

   Happy Valentine's Day, friends!! So Husband took today off work...at least he tried to, but ended up having to go in for awhile anyway. (So much for having him here all day for once) We were able to have breakfast together, for which I was grateful. It doesn't happen very often with his busy schedule, so I wanted it to be a little more special than normal. Plus, it's Valentine's so of course it needed to be special!
   I had seen this recipe  a few days ago and had it in mind for Valentine's breakfast. It was perfect and oh-so-delicious!!!

Chocolate Dutch Baby Pancake

recipe from Two Peas and Their Pod

3/4 cup milk

3 large eggs

1/3 cup flour

1/4 cup cocoa powder, sifted

1/4 tsp course salt

1/2 tsp vanilla

1/4 cup sugar

2 tbsp unsalted butter

powdered sugar for dusting 

strawberries for topping

Combine milk, eggs, flour, cocoa, salt, vanilla and sugar in a blender. Blend together until mixed well, about 1 minute. Melt butter in a cast iron skillet on the stove top. Pour the blended mixture into skillet after butter is melted, then immediately place into a preheated 400* oven. Bake for 15-20 minutes until puffed and set. Dust with powdered sugar and top with sliced strawberries. Serve.  

 

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Love is patient, love is kind.

It does not envy, it does not boast, it is not proud.

It is not rude, it is not self-seeking, it is not easily angered,

it keeps no record of wrongs.

Love does not delight in evil but rejoices with truth. 

It always protects, always trusts,always hopes, always perseveres.

Love never fails.

~1 Corinthians 13:4-8

 

♥ Red Velvet Crepes ♥

   Happy Valentine's Day to everyone!! ♥ I've been wanting to try and make crepes for awhile now and when I saw this recipe I thought it would be a perfect V-Day breakfast for hubby and I. We both love anything red velvet! 
   I can now say that I've made crepes and they are really not as hard as I thought maybe they would be. Although I totally flopped the first one and the second wasn't that great, by the third one I finally got it figured out and it was all smooth sailing from there. {I wasn't frying them quite long enough}

Red Velvet Crepes

 yield: 12 crepes

2 eggs

1 egg yolk

1 cup milk

1/2 cup water

pinch salt

3 tbsp butter, melted

1 tsp sugar

dash of vanilla

1 cup flour

1 1/2 tbsp cocoa powder

red food color

Combine eggs, milk, water, salt, butter, sugar, vanilla and food color in a blender. Pulse until foamy. Add flour and cocoa powder; pulse until smooth.

Refrigerate for approx 1 hour.

After 1 hour heat a small nonstick skillet.  Add a little butter to cover the bottom. Pour about 1 oz of batter into the center of the skillet, swirling the skillet to get it to spread evenly. Fry until the top loses its gloss; about a minute. Flip and cook the other side for about 15 seconds. Slide from the pan onto a plate.

Fill with desired ingredients......I used some whipped topping that I had added cream cheese to for another dessert, sliced fresh strawberries and melted chocolate. Spread the whipped topping down the middle, top with strawberries and drizzle with the melted chocolate. Roll up and plate. I also drizzled some chocolate over top and sprinkled with just a bit of 10x sugar.

* I only made a half recipe for us and it was plenty....8 crepes

   They were delicious!!!! How could they not be good though.....three of my favorite things- red velvet, strawberries and CHOCOLATE! ;) Now if only we were eating them in Paris...........

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I'm leaving you with this today......what a perfect love!

Much Love!

♥ Sheila