Triple Chocolate Sour Cream Scones

September 25, 2014 7 comments Article

I have been taking way too many pictures recently. It always seems like a good idea at the time. Better safe than sorry, you know, but then I end up having way too many to choose from and having the hardest time deciciding. It’s a problem.

Triple Chocolate Sour Cream Scones It’s just that I am loving finally getting to spend quality time with my new camera. I am not a natural photographer you guys. It has taken me a long time to get this far and I obviously need a lot longer but I at least feel like I am getting a little better at it….maybe.

Triple Chocolate Sour Cream Scones1 Today I am posting one of my favorite new recipes. You seriously have to try it unless you are a scone hater. I mean, is it just me or are scones notorious for being dry and bland? The people who think that have obviously never had a good scone.

Triple Chocolate Sour Cream Scones3 My family loves scones but I usually just do basic. This time we needed a serious chocolate fix so went for triple chocolate and the results pretty much speak for themselves.

Triple Chocolate Sour Cream Scones2 These scones were a hit. We all agreed that they somehow taste exactly like chocolate poptarts, but better. Not sure how that happened but I am just gonna go with it. They’re like chocolate chip filled chocolate poptarts which basically eqauls perfection in my book.

Triple Chocolate Sour Cream Scones4 I love how easy it is to make scones with a food processor. It does feel a little bit like cheating but it saves so much time and frustration. I think I use my food processor everyday. I pretty much love that thing.

Triple Chocolate Sour Cream Scones6 If you have either sworn off scones bacause of too many nasty dry ones or have just never really tried them then you must. Really, because these will change your entire opinion about the scone world.

Triple Chocolate Sour Cream Scones5

Triple Chocolate Sour Cream Scones

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 18 - 24

Triple Chocolate Sour Cream Scones

Ingredients

Scones

1 cup (2 sticks) ice cold butter
3 2/3 cups flour
1 cup cocoa powder
1 teaspoon salt
1 teaspoon soda
2 1/2 teaspoons baking powder
1 1/2 cups sugar
1 cup sour cream
1 egg
1 cup semi-sweet dark chocolate chunks or chips

Chocolate Icing:

2 tablespoons cocoa powder
3 tablespoons milk
1/2 teaspoon vanilla extract
1 cup powdered sugar

Instructions

Pre-heat oven to 375 degrees F (190 C).
Cut butter into cubes and place in food processor with dry ingredients. Pulse a few times until mixture is crumbly. Add vanilla, egg, and sour cream and pulse a few more times until a dough forms.Add chocolate chunks and pulse just to mix them in.
Dump dough onto a lightly floured surface and divide into 3 balls. Flatten each ball into a disk and place on greased or parchment lined baking tray.cut into 6 or 8 triangles and spread each section about 1 inch apart.
Bake for 15 - 20 minutes until edges are golden. Remove from oven and cool completely

For Icing, whisk all ingredients together in a medium bowl until smooth. Drizzle over scones when cooled and allow to dry before serving.

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Categories: Breakfast, Desserts, Snacks

Black Bean Chili Con Carne Stuffed Baked Potatoes

June 5, 2014 No comments Article

I really need to stop talking about the weather. How boring, right? I am going to do it anyway though, I can’t help myself. How can I when everyday presents some form of natural wonder?

Yesterday, we awoke to the most beautiful dusting of snow on the mountains. This is the view from our front porch.

I’m still not over my aversion to the season difference. This made me want to start singing carols and baking gingerbread. Unfortunately, there are 4 or 5 months until that time of year and it will be warming up here, blah.

So, no gingerbread. I did want to make something warm and comforting though, because it was cold. Chili seemed like a good option. Even that is a little too close to being Christmasy for my taste. My family and our extended family have always had the tradition of eating chili on Christmas Eve before exchanging gifts. I have so many memories that relate chili with the holidays so I decided to change it up and add some summer flair with corn and lime juice. This way I don’t feel like we are cheating on our holiday traditions.

I only wish that we had some real cheddar cheese top it off. At least we can eat it with sour cream on top. If you make this and you have access to real cheddar then you must add it to yours. Make sure that you truly appreciate every bite for us.

I have been stuggling to decide how to write some of my recipes due to difference in ingredients and language. Because I am from the U.S., I think of my ingredients based on what I am used to. Most of my readers are also from the U.S., but many are from Chile. I don’t know if I should write each recipe with two separate versions, one for U.S. and one for Chile. I want my recipes to be as easy as possible to follow so please contact me with any questions on substitutions. If anyone has any ideas or suggestions please let me know.

Black Bean Chili Stuffed Baked Potatoes

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8

Black Bean Chili Stuffed Baked Potatoes

Ingredients

8 medium baking potatoes
2 tablespoons oil
1 medium onion, chopped
4 cloves garlic, minced
1 14 oz (400g) can diced tomatoes, undrained
1 14 oz (400g) can tomato sauce
1 14 oz (400g) can black beans, drained
1 cup water
1 1/2 cups whole kernal corn
2 tablespoons worchestershire sauce
1 1/2 tablespoons brown sugar
1 tablespoon liquid smoke
3 teaspoons chili powder
2 1/2 teaspoons salt, or more to taste
1 teapoon pepper
1/2 teaspoon cumin
1/2 teaspoon cinnamon
Toppings:
sour cream
avacado
shredded cheese
chopped onions
cilantro
sqeeze of lime

Instructions

Pre-heat oven to 375 degrees F (190 C) Use a fork or sharp knife to pierce potatoes in multiple places. Wrap tightly in foil and bake for 30 - 50 minutes until soft to sqeeze.
While potatoes are baking, brown ground beef in a medium skillet over medium-high heat until no pink remains. Drain and pour onto separate plate, set aside.
Add oil, onions, and garlic to pan and return to medium- heat and saute until softened. Add diced tomatoes and cook for 1 minute; remove from heat. Add all ingredients including cooked beef to a large pot over low heat. Simmer for 45 minutes - 1 hour until thickened.
To assemble, cut potatoes legthwise and place on large serving plates. Spoon chili on top and add desired toppings. Serve immediately.

Notes

Para Chilenos: If you live in or near Chile you may need to replace:

1 14 oz (400g) can tomato sauce - 2 (430g) boxes Pomarola salsa de tomate

1 14 oz (400g) can black beans, drained - 2 (380g) boxes Wasil black beans

3 teaspoons chili powder - 1/2 teaspoon McCormick chili pepper molido

Please contact me with any questions.

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Categories: Appetizers, Egg Free, Gluten-Free, Main Course, Soups & Stews

How To Make Sour Cream and Crème Fraîche with 2 Ingredients

May 31, 2014 2 comments Article

Have you ever found a recipe that you just had to make, like right that moment, only to discover that you didn’t have all the necessary ingredients?

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I do this all the time. So many recipes call for fancy ingredients that I’ve never even heard of, let alone have access to buy. I admit that I am much more limited on ingredients here in South America than most other countries. As far as I know they do not make either sour cream or crème fraîche here and if they do I have never seen it. Those are just a few of the ingredients that are unavailable here.

homemade sour cream (5)

That is a large part of why I am doing this post. In case you missed the subtle little hints, I am a gringa. I am used to so many different ingredients that I cannot get here and I have been forced to find substitutes. I have quite a few recipes using ingredients that I have made. This is problematic for my Chilean and South American readers because they are things that I know are not availible here. Therefore, I am going to start a series on DIY ingredients for those of us who don’t have things like brown sugar and sour cream.

homemade sour cream (6)

This may not seem relevant to all of my readers, but I think everyone should know how to make basic ingredients. It is so silly to pay a premium on an item that can be made from ingredients you already have. crème fraîche, for example, is really just a light version of sour cream, and sour cream is just that, soured cream. Yes, they are both made commercially with starter cultures that can be purchased at specialty stores or online, but that isn’t necessary. You can easily make both at home with just 2 ingredients.

How To Make Sour Cream and Crème Fraîche with 2 Ingredients

Ingredients

For Sour Cream:

1 cup heavy cream
1/4 cup white vinegar, yogurt, sour cream, or buttermilk

For Crème Fraîche:

1 cup heavy cream
2 tablespoons buttermilk

Instructions

For both recipes the instructions are the same:
Pour cream and chosen starter into jar or sealable container and let sit in a warm place, 70 - 80 degrees F (20 - 25 C), for 12 - 18 hours until thick.
Store in refrigerator until ready to use.

Notes

Use this ratio to make as much as you need.

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Here’s some recipes that use sour cream: