A Scone Redo: Ginger-Cardamom Scones with Cocoa Nib Chocolate

A few years ago, I came up with these ginger-cardamom scones with cacao nibs that my kids loved. Now, cocoa nibs are kind of expensive to buy already shelled from cocoa beans (though if I see a bag of cocoa nibs at Costco or Sam’s Club, I will probably buy them!) so instead of trying to shell cocoa beans myself, I buy chocolate bars with cocoa nibs in them and use those instead. All I have to do is chop up the chocolate bars and use the chunks. So it is almost like using cocoa nibs, right?

I also reworked the previous recipe a little bit: first, by doubling it, so that everyone in our family of 8 could have at least 2 scones, then by reducing the butter, so that I wouldn’t have to cut 2 tablespoons off a second stick of butter to make 16 scones. I’m trying to save a little money. Ok, maybe I’m really just trying to save myself a few seconds.

I also used salted butter in this recipe because it was all the butter I had left. I was out of unsalted butter and hadn’t had a chance to go buy more. Normally, unsalted butter is what I would use.

I currently use Godiva chocolate with cocoa nibs because we live right by an outlet mall with a Godiva outlet. And Josh was able to pick up a 10 pack of these chocolate bars for me from there for about $2.50 each. That’s about what I’d pay for good chocolate bars from the grocery store so I thought it was a good deal. I do use them sparingly though so I don’t go through all 10 bars too fast.

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Homemade Oreos

My mom got The Messy Baker for Christmas.

It looked interesting, so I decided to look through it. Inside there was a recipe for homemade Oreos, which is something I’ve wanted to make for a while. We got the whole family together, and the younger ones “helped” by sifting flour (and making a mess) and pouring ingredients in bowls. These cookies ended up being an all day project, as they had to chill in the fridge. We also didn’t have a big enough baking sheet and had to do it in three batches. I didn’t exactly do a great job filling them. They are kind of sloppy, as you can see below.

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2019 Christmas Cookie Smorgasbord

Every year we take one day to make just Christmas cookies. It’s crazy, it makes a huge mess, and sometime we end up with cookies that aren’t quite right, but it’s always fun and we enjoy eating the end results even if they aren’t perfect. And with eight of us in our family, they don’t last long! (We do share the cookies with neighbors, friends, and family if we can.) The imperfect cookies happened to us this year since every cookie we baked was a new recipe for us.

This year, we made Chocolate No Bakes, French-Style Lemon Bars, Blueberry Jammers, Jam Thumbprints, Christmas Spice Cookies, and Peppermint Bark (which is candy and not a cookie but I mention it because I actually messed up the peppermint bark). I will attempt to link a recipe to every cookie if possible, but sometimes they just aren’t up on the Internet. I will mention the cookbook that they came from though.

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Pumpkin Bundt Cake with Maple Icing and Candied Pecans

This bundt cake had a lot of steps to it, but it was worth it! I had some pumpkin left over from a pumpkin cheesecake that I made for Thanksgiving. Unfortunately, that cheesecake ended up being a bit of a wash because it was underbaked. It would have ended up on the blog as a recipe, but it needs a little more work. I don’t think my family will mind. That just means they get to eat more cheesecake!

In a hurry? Jump down to the recipe here!

I did decide to go with a cheesecake filling for the pumpkin bundt cake. And this time I made sure it was baked all the way through!

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