Chocolate Chip Scones

These buttery scrumptious chocolate chip scones are tender and moist on the inside and crunchy on the outside and they make a tasty breakfast treat.  They can be served with lemon curd.  Enjoy!

Ingredients

Butter - 1 stick (Frozen)
Egg - 1
Brown sugar - 1/2 cup (packed)
All-purpose Flour - 2 cups
Baking powder - 21/2 tsp
Cinnamon - 1 tsp
Salt - 1/2 tsp
Heavy cream - 1/2 cup
Vanilla essence - 1tbsp
Chocolate chips (mini) - 1 heaping cup.

Method 

Preheat the oven to 375 F.  Line a baking sheet with parchment paper.

Combine the Flour, Baking powder, Salt, Cinnamon, and set aside.  In a large bowl, whisk the cream, egg and vanilla together.  Add the brown sugar and combine until the brown sugar is dissolved.  Combine the flour mixture slowly and gently mix everything together.  Grate the frozen butter and add it to the mixture and combine it with a pastry cutter or your fingers.  Gently fold the mini chocolate chips into the mixture.

The dough may be a little wet.  Work the dough into a ball and press the dough into a 8 inch pie pan.  Cut into equal wedges using a sharp knife and arrange them in the baking sheet.

Bake them for 20-25 minutes or until they are golden brown.  Remove from the oven and allow them to cook for few minutes.

Scones are best enjoyed when you eat them right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Coconut pound cake

This cake is moist with lots of coconut flavor!

Ingredients

Butter - 2 sticks
Sugar - 2 1/2 cups
Eggs - 6
All purpose Flour (maida) - 21/2 cups
Salt - 1/2 tsp
Baking powder - 2 tsp
Vanilla extract - 1 tsp
Coconut extract - 1 tsp
Coconut milk (unsweetened) - 1 cup

Method

Preheat oven to 350 F. Grease a bundt pan with butter or cooking spray.

Combine the flour, salt and baking powder.  Cream the butter and sugar using a hand mixer until light and fluffy.  Beat in the eggs one at a time and add the extracts.  Stir in the coconut milk and beat until combined.  Slowly beat in the dry ingredients until the mixture is smooth.

Pour the batter into the greased pan and bake for about an hour or until a cake tester comes out clean. Let the cake cool for about 15 minutes before turning it out onto a plate.

Enjoy!

Pumpkin Spice cake

This is one of the best pumpkin cakes I had and the recipe is very simple. Enjoy!

Ingredients

1 Box French Vanilla cake mix
12 oz pkg of cinnamon chips
2 small boxes pumpkin spice instant pudding mix
4 eggs
1/2 cup oil
11/2 cup water
2 tsp vanilla

Method

Grease a bundt pan.  Mix all the ingredients in a large bowl using a mixer and add the cinnamon chips at the end. Pour the mixture in the greased cake pan.

Bake at 325 for an hour.  Let the cake cook before taking it out of the pan. Enjoy!

ChocoFlan

ChocoFlan  is a Mexical traditional dessert that became popular because of the double layer -Half chocolate cake and half flan. This is a delicious dessert that you can make it on your own.  

Ingredients

For the cake

Butter (room temperature) - 10 tbsp.

Sugar - 1 cup.

Egg - 1 

All-purpose Flour - 1 3/4 cups

Baking powder - 3/4 tsp

Baking soda - 3/4 tsp

Cocoa powder - 1/3 cup

Buttermilk - 1 1/4 cup

For the Flan

Evaporated milk - 1 (12 oz) can.

Sweetened condensed milk - 1 (14 oz) can.

Cream cheese (room temperature) - 4 oz

Eggs - 3

Vanilla extract - 1 tbsp

For Garnish

Cajeta or Caramel sauce - 1/4 cup

Chopped pecans - 1/4 cup

Method

Preheat the oven to 350 F. Coat a bundt pan with butter and coat the bottom of the pan with 1/4 cup Cajeta or Caramel sauce. Place the bundt pan in a large roasting pan (The roasting pan will serve as a water bath during baking).

Making the cake - Beat the butter and sugar in a bowl using an electric mixer until the mixture is light and fluffy.  Combine the egg.  Sift the flour, baking powder, soda and cocoa powder and add 1/3 of the flour mixture to the butter-sugar-egg mixture.  Add 1/2 of the buttermilk to the egg mixture. Repeat until the flour is well incorporated.

Making the Flan - In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend the mixture on high for 30 seconds.

Pour the cake batter into the greased bundt pan and slowly pour the flan mixture over the cake batter. The batters may appear to mix when you pour them into the pan but they completely separate while baking - with the flan ending up at the bottom. 

Cover the pan with foil and add about 1-inch of hot water to the roasting pan.

Slide the roasting pan with the bundt pan into the oven and bake for an hour until the surface of the cake is firm to touch or an inserted tooth pick comes out clean.  

When the cake is done, remove from the water bath and let it cool completely for an hour.  

When the cake is cool, flip the bundt pan over a platter and scrape any Cajeta from the pan and garnish with chopped pecans.