2 1/2 cups All-Purpose Flour
1/3 cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
8 tablespoons Butter, Cold
1 10 ounce jar Maraschino Cherries
1/2 cup Mini Chocolate Chips
3/4 cup Heavy Cream
1 teaspoon Pure Almond Extract
For the Glaze:
1/2 cup Powdered Sugar
1 1/2 tablespoons Maraschino Cherry Juice
Preheat oven to 400°F.
Stir together the flour, sugar, baking powder, and salt. Use a pastry blender or fork to cut in the cold butter until you see small pea-sized pieces. Place bowl in the refrigerator while your prep the other ingredients.
Drain the cherries thoroughly, saving the juice for later. Quarter the cherries and pat dry with paper towels.
Stir the chocolate chips and cherry pieces into the flour mixture gently. Create a hole in the center of the ingredients.
Whisk together the heavy cream, egg, and extract. Pour into the center of the dry ingredients. Use a fork to work the two mixtures together until soft dough forms. Do not over mix.
Divide the dough into 2 balls. Pat and press each ball into a 6- inch circle on a non-stick baking sheet.
Bake for 20-22 minutes. Do not over bake.
Remove and let cool for 2-3 minutes, then cut each circle into 6 wedges. Let cool completely.
Optional: Whisk together the powdered sugar and cherry juice. Drizzle over the tops of the cooled scones. Let set before storing in a loosely sealed container. Makes 12 mini scones.
1 3/4 cups all-purpose gluten free flour
6 tablespoons cornstarch
1 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 cup plain yogurt, at room temperature
2 eggs at room temperature, beaten
3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch
Preheat your oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, cornstarch, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk. Create a well in the center of the dry ingredients, and add the butter, yogurt and eggs. Mix on medium speed to combine with the paddle attachment (or your handheld mixer) after each addition. The batter will be thick. Add the chocolate chips tossed with cornstarch, and mix with a spatula or spoon until the chips are evenly distributed throughout the batter. Scrape into the prepared baking pan and, with wet hands, smooth the top. To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center. For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep.
Place the pan in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached. Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. Slice once cool and serve.
1/3 cup canned pumpkin puree
1 large egg
1/2 cup peanut butter
4 1/2 tbsp granulated sugar
1/4 tsp baking powder
1/3 cup mini chocolate chips or chopped nuts
Preheat oven to 350ºF and grease mini muffin pan. Combine all ingredients except chocolate chips or nuts into a large mixing bowl. Mix with a whisk until batter is smooth.
Fill mini muffin molds 2/3 full. Sprinkle a few chocolate chips or nuts on top of each one. Bake for about 10 minutes or until toothpick inserted comes out clean and muffin tops are puffy.
* If you want a more prominent pumpkin flavor, add 1 tsp ground cinnamon to the batter
1/4 cup creamy peanut butter
1/2 tsp baking powder
2 large eggs
3 tbsp granulated white sugar
1/8 cup mini chocolate chips (you can also chop up a chocolate bar or chop up regular chocolate chips)
Preheat oven to 350F. Line your mini muffin tin with cupcake liners.
In a large mixing bowl, add the first four ingredients. Mix with a whisk until a smooth, uniform batter forms.
Fill cupcake liners 2/3 full with batter. Sprinkle about 1/2 tsp of mini chocolate chips on top of each muffin. Note, if you choose to omit the chocolate chips, the batter will not be sweet enough and you’ll likely need to add more sugar to the original batter.
Bake for about 10-12 minutes (I did the full 12 for mine), until muffin tops look completely cooked and tooth pick inserted comes out clean.