Strawberry White Chocolate Coconut Scones

Strawberry Scones1Hello!  I hope everyone out there is doing well and enjoying their summer.  I wanted to pop in and tell you I’m still alive and okay.  I’m honestly not sure about the future of this blog.  I’ve thought about starting a new blog, maybe continuing this one, or stopping all together.  I’m not sure what’s the right choice. I gotta ponder and do some soul searching, I suppose.  My heart is just not into blogging these days. 

Anyway, here’s a recipe I made a lonnng time ago; three months ago seems like three years ago.  I haven’t created any new recipes since then.  This one was too good to go to waste!  These are yummy Strawberry White Chocolate Coconut Scones.
Strawberry Scones3 They’re pretty gorgeous.  They’re made with butter, coconut milk, sweetened flake coconut, white chocolate chips and fresh strawberries.  Now is the time to be eating all of those delicious berries since they’re in season!  I really love the combo of coconut and strawberries.  I wonder if you could substitute coconut oil for some of the butter?  Just an idea.  Take care and thanks for stopping by! 

Love, Me.
Strawberry Scones2 Strawberry White Chocolate Coconut Scones

2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup sweetened flaked coconut
1/2 cup white chocolate chips
1 large egg
1/3 cup coconut milk
1/2 teaspoon vanilla extract
Thinly sliced strawberries

Heat oven to 375 degrees F.

In a large mixing bowl, sift together flour, baking powder and salt.  Whisk in sugar until combined.  Work in butter, using a pastry blender or two forks, until well incorporated and mealy.  Stir in coconut and white chocolate chips until combined.

In a small bowl, whisk together egg, coconut milk and vanilla until well combined.  Make a "well" in the center of dry ingredients and pour the liquid mixture into the center.  Gently stir everything together until just combined.

Pat the dough into a 1 1/2-inch thick round on a cookie sheet.  Slice into 8 triangles and space evenly on cookie sheet.  Top with sliced strawberries.  Sprinkle tops of scones with sugar, if desired.
Bake scones 20-25 minutes, or until golden brown.  Cool 2 minutes before transferring to wire racks.

Makes 8 scones

Chocolate Dipped Orange Shortbread Cookies

Orange Chocolate Shortbread I have a quick little recipe for you on this Saturday afternoon. You could make these in no time at all and enjoy them with a cup of coffee or tea.  These chocolate dipped orange shortbread cookies are simple to whip up, use minimal ingredients, and taste delicious.  This is also a good recipe if you’re needing to use up the bottom of the jar of orange marmalade.  I think this recipe would be fun to try with other jams or jelly – raspberry, strawberry, etc.  Maybe not grape, though? 

Chocolate Orange Shortbread
All I did was cream butter, sugar, orange marmalade and vanilla together, then mix in flour, cornstarch and salt.  The dough is rolled into a log, chilled for a bit, then sliced and baked.  I dipped these cookies in melted semisweet chocolate chips with a touch of coconut oil.  You could also use white or milk chocolate. 

Have a great Saturday!
Chocolate Orange Shortbread3 Chocolate Dipped Orange Shortbread Cookies

1 1/2 cups all purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup orange marmalade
1/2 teaspoon vanilla extract
Melted semisweet chocolate, for dipping (I used chocolate chips + a teaspoon of coconut oil)

In a medium bowl, sift together flour, cornstarch and salt.  In a large mixing bowl, using a mixer on medium speed, beat the butter until creamy.  Beat in sugar, orange marmalade and vanilla until well combined.  Stir in dry ingredients  until just combined.  Form dough into about a 12-inch log, and wrap in plastic wrap.  Chill in the refrigerator or freezer until completely cold, about 45 minutes to 1 hour.

Heat oven to 300 degrees F. 

Slice the log into 1/8-inch thick slices; place on cookie sheets, spacing about an inch apart.  Bake 10 minutes or until cookies are light golden brown.  Turn oven off.  Flip cookies, return to oven and allow to sit for an additional 10 minutes.  Transfer shortbread to a wire rack to cool.

Dip cookies in as much melted chocolate as you desire.

Peanut Butter Protein Chocolate Chunk Banana Bread

Peanut Butter Protein Banana Bread3 There’s been a lack of sweets (and lack of posts) around here, I know.  I think I’ve been busy enjoying the spring weather and trying to get out and about as much as possible.  I don’t really want to be on my computer typing up recipes and editing pictures when I could be enjoying the sunshine.  (It’s supposed to be 77 here today!) As far as the lack of sweets, I go through periods where I’m not craving anything specific, so I end up not baking anything.  Recently, I’ve been more interested in creating lighter baked goods with healthy ingredients.

Peanut Butter Protein Banana Bread 
I’ve been playing around with using protein powder in cookies and breads.  I thought this protein banana bread turned out well.  It’s flavored with mashed bananas, natural peanut butter, oatmeal, whole wheat flour, vanilla protein powder, a little brown sugar and chocolate chunks.  You gotta add the chocolate! 

Peanut Butter Protein Banana Bread3 (1)

I topped the bread with more chocolate chunks, banana chips and chopped peanuts.  I love those banana chips.  I could most definitely eat them like potato chips.  I know I used some brown sugar in this recipe (along with molasses) which isn’t necessarily healthy, but I’m not a fan of using artificial sweeteners.  They taste weird.  Like, if something has artificial sweetener in it, I can taste it immediately.  Bleh.

Peanut Butter Protein Banana Bread2 Peanut Butter Protein Chocolate Chunk Banana Bread

1 cup old fashioned oats
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
4 large ripe bananas, pureed or mashed
1/3 cup water
1/2 cup brown sugar
2 tablespoons molasses
2 large eggs
1/2 cup natural peanut butter
1/2 cup vanilla protein powder
1/2 cup dark chocolate chunks

Blend oats in a food processor until finely ground.

Heat oven to 350 degrees F.  Coat a loaf pan with nonstick cooking spray.

In a medium mixing bowl, sift together all purpose flour, whole wheat flour, baking powder and salt; whisk in oats.  In a large mixing bowl, whisk together banana, water, brown sugar, molasses, eggs peanut butter and protein powder until well combined and smooth.  Whisk in dry ingredients until just combined.  Stir in chocolate until combined.

Spread batter into prepared pan.  Top with additional chocolate chunks, banana chips and peanuts, if desired.  Bake 40-45 minutes, or until well risen, golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 loaf