Dark Chocolate Peppermint Scones

When my book club met to discuss The Secret, Book, & Scone Society, we also had to have snacks and not just any snacks we needed to have scones! Why scones? Because in the novel one of the characters, Hester, is a baker and makes comfort scones. These scones are based on what she thinks her patrons will be comforted by.

“I just ate the most amazing scone at the Gingerbread House, but the baker said the recipe couldn’t be duplicated because her scones are based on people’s fondest memories. She told me that she uses a basic recipe and adds certain ingredients after talking to each customer.” “That’s what I’ve heard as well,” Nora said.”

The Secret, Book, and Scone Society by Ellery Adams

Hester makes quite a few scones in this mystery but I decided to go with a peppermint chocolate one as she makes that for the character who gets murdered, as his death is the catalyst that brings our ladies together and what forms the The Secret, Book, and Scone Society

“Even though he ordered a comfort scone, I sensed that he didn’t think he was worthy of comfort. He seemed weighed down by guilt. When people with an untroubled conscience enter my bakery, their faces light up like a Christmas-tree star. If they’ve come to Miracle Springs to seek relief from cancer or arthritis pain or what-have-you, they still glow with that firefly light when the aroma of fresh-baked bread envelops them. That scent speaks of coming home…but this guy’s lips were practically zippered closed. I decided it would take a powerful flavor combination to coax a good memory to the surface, so I went out on a limb and chose a wintery recipe: Peppermint mocha.”

The Secret, Book, and Scone Society by Ellery Adams

As Hester doesn’t give an exact recipe, I went looking online and found this Peppermint Scone recipe from Domestically Blissful. In The Secret, Book, and Scone Society Hester mentions putting mocha in her scones, I don’t like mocha so I chose a recipe without it.

Ingredients for Scones:

  • 2 & 3/4 Cups Flour + Extra for Stickiness
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 1 Pinch of Salt
  • 1/2 Cup of Cold Butter
  • ½ Cup Half & Half
  • ½ Cup + 3 Tablespoons French Vanilla Creamer
  • 1 Teaspoon Peppermint Extract
  • 2 Tablespoons French Vanilla Creamer, optional

Ingredients for Icing

  • 2–3 Tablespoons French Vanilla Creamer
  • 1 Dash Peppermint Extract
  • 1 Cup Powdered Sugar
  • 1–2 Candy Canes, crushed

INSTRUCTIONS

  1. First, preheat your oven to 400° degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a bowl sift together 2 & 3/4 cups flour, 1/2 cup cocoa powder, 1/4 cup sugar, 2 teaspoons baking powder, and 1 pinch of salt.
  3. Use a cheese grater to crumble 1/2 cup of butter into the dry ingredients.
  4. Then stir the butter crumbles into the dry ingredients.
  5. Next, make a well in the center of the dry ingredients and pour the 1/2 cup of half & half, ½ cup + 3 tablespoons French vanilla creamer, and 1 teaspoon peppermint extract.
  6. Stir until combined and then form the dough into a ball.
  7. Flatten with your hands and fold the dough in half. Repeat this process 3-4 more times to create layers.
  8. Roll the dough out so that it is 2-3 inches tall then use a biscuit cutter to cut the dough into scones.
  9. Place the scones on a baking sheet lined with parchment paper and brush the top of each scone with French vanilla creamer.
  10. Place the scones in your preheated oven and bake your scones for 12-17 minutes.
  11. Let cool slightly and then top them with peppermint icing created by mixing 2-3 tablespoons of French vanilla creamer, 1 dash peppermint extract, and 1 cup powdered sugar to your desired thickness.
  12. Before the icing hardens, sprinkle crushed candy cane on top of each scone.

These were absolutely delicious! We all loved them and were very comforted as we discussed our book. As we met in February or discuss this book, I had plenty of candy canes left to go on top.

For more scones, go to Sweet Cream Scones

For more recipes, go to Brown Butter Matcha Brownies

Brown Butter Matcha Brownies

Do you love Matcha? I do!

And I’m always on the lookout for a new matcha recipe. I discovered this brown butter matcha brownie recipe on Cooking Therapy, last year around Saint Patrick’s day and thought it would be perfect it makes as it is green. Unfortunately, they were out of white chocolate chips and I had to use regular chocolate. It tasted good, but didn’t look very matcha-y. I decided to try it again and make sure this time I had white chocolate.

Ingredients:

  • ½ cup unsalted butter browned
  • 4 oz white chocolate
  • 2 tbsp matcha powder
  • 1 cup granulated sugar
  • ¼ cup light brown sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup all purpose flour
  • ¼ tsp flaky salt optional

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease a 8×8 baking pan with butter and line with parchment paper. Set aside.
  3. Heat the butter over high heat until it melts. Lower the heat to low. Heat the butter until small brown bits start to appear. Remove from the stove.
  4. Add white chocolate and matcha powder to a small bowl. Pour the brown butter over the top and stir until all the chocolate melts. Let the mixture cool for 2 minutes.
  5. In large bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, and salt. Beat with a hand mixer or stand mixer until thick and creamy (5-10 minutes).
  6. While mixing, stream in your matcha chocolate ganache from step 4. Whisk until a uniform green batter appears.
  7. Lastly, sift your flour into the bowl. Using a spatula, gently fold the flour into the batter using a until a green batter forms.
  8. Spoon into your prepared baking pan.
  9. Bake for 20-30 minutes.
  10. Take out the brownies and slam them on the counter to get rid of some the air. Sprinkle some flaky sea salt over the top and put the brownies back in the oven. Bake for another 10 minutes.
  11. Let cool for 20 minutes before serving.

This was absolutely delicious and I cannot stop eating it. I had to give it away to family it is so good.

Cannot stop!

For more Matcha recipes, go to Blueberry Matcha Smoothie

For more desserts, go to Applesauce Cake

For more recipes, go to Twice Baked Potatoes

Books, Tea, and the Trinity: Twice Baked Potatoes

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped. 

When we completed The Magician’s Nephew,The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book four, Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.

I originally wanted to make the Teatime Magazine twice baked mice potatoes in honor of Reepicheep entering the story; but when I went to the market they were all out of the small potatoes and I had to buy larger ones. I will attempt this recipe again, with small potatoes, and try to make them as nice

Ingredients:

  • 1 (24-ounce) bag small red potatoes
  • 2 tablespoons olive oil
  • 1¾ teaspoons kosher salt, divided
  • ½ cup finely grated sharp Cheddar cheese
  • 6 tablespoons sour cream
  • 1 tablespoon whole milk
  • 24 (2½x⅛-inch) slices green onion, green parts only
  • 24 sliced almonds, lightly toasted
  • 2 black olives, finely chopped

Directions:

  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss potatoes with oil and 1 teaspoon salt. Place potatoes on prepared baking sheet.
  3. Bake until tender when pierced with a fork, approximately 18 minutes. Let cool on pan on a wire cooling rack.
  4. Reduce oven temperature to 375°.
  5. Using a sharp knife, cut 12 potatoes in half lengthwise. Peel and discard skins from remaining potatoes. Transfer peeled potatoes to a medium bowl.
  6. Using a ¼ teaspoon, scoop a small well from potato halves, adding pulp from wells to bowl with whole, peeled potatoes. Using a fork, slightly mash whole, peeled potatoes. Add cheese, sour cream, and remaining ¾ teaspoon salt. Beat with a mixer at medium speed until smooth. Add milk, beating until incorporated (mixture will be thick). Transfer mixture to a piping bag fitted with an open-star tip (Wilton #4B).
  7. Pipe potato mixture back and forth into potato shells. Return filled potato shells to baking sheet.
  8. Bake until warmed through, 15 to 20 minutes. Let potatoes cool to room temperature.
  9. In a medium bowl full of cold water, place 2½-inch-long green onion slices to curl for tails. Blot dry on paper towels just before using.
  10. To create whiskers, using a sharp knife, gently cut a slit at each end of ¾-inch-long green onion slices.
  11. On each potato, gently press into place 2 almond slices for ears. Using tweezers, place 2 olive bits for eyes, green onion whiskers, and a green onion tail. Serve within an hour.

Notes: Potatoes can be prepared and filled up to 3 days ahead, let cool completely, place in an airtight container, and refrigerate. Up to 2 hours before serving, warm filled potatoes in a 375° oven. Let cool before decorating as mice.

So I did try to turn my large potatoes into large mice, but it just didn’t work out. Instead I had to admit defeat and just make regular twice baked potatoes.

These were delicious and like I said above, I plan on making them again. And even though they were not boiled, I do think Mr. Collins would have enjoyed them too.

For more from our Books, Tea, and the Trinity tea times, go to Applesauce Cake

For more potato recipes, go to Cheese Potato Crisps

For more Teatime Magazine recipes, go to Brisket and Slaw Roulades

For more recipes, go to Rice Krispies Chocolate Chip Cookies

For more tea posts, go to Spill the Tea: There & Back Again Cafe

Books, Tea, and the Trinity: Applesauce Cake

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book 4 Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes.

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

This recipe comes from my myrecipes.com.

Ingredients:

Cake

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • ½ teaspoon baking soda
  • 1 cup thick applesauce
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg

Glaze:

• 6 tablespoons fresh lemon juice

•2 cups confectioners’ sugar

Directions:

  1. Preheat oven to 350°F.
  2. Butter a 9-by-5-inch loaf pan, line bottom with parchment and butter paper.
  3. In one bowl beat butter and sugar with an electric mixer until light and fluffy.
  4. Add the egg to the butter and sugar mixture.
  5. In a separate bowl, stir baking soda into the applesauce.
  6. In a third bowl mix the remaining ingredients
  7. Add the second and third mixture to the first butter mixture in 3 additions; alternating between the two.
  8. Pour the batter into the pan and bake until the top springs back when pressed, about 50 minutes.
  9. Cool in pan on a wire rack for 10 minutes, then turn out onto rack.
  10. Make the glaze by mixing the lemon juice and confectioners’ sugar.
  11. Spoon the glaze over cake.

These are so delicious. You can’t go wrong with potatoes and cheese! This is also easy to make, and doesn’t take that long to bake. I definitely recommend!

For more from our Books, Tea, and the Trinity tea times, go to Cheese Potato Crisps

For more cake recipes, go to Lemon Gingerbread Cake

For more dessert, go to Marmalade Rolls

For more recipes, go to Rice Krispies Chocolate Chip Cookies

For more tea posts, go to Spill the Tea: There & Back Again Cafe

Books, Tea, and the Trinity: Cheese Potato Crisps

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, we make-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book 4 Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes.

Party time!

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

This recipe comes from my Kellogg’s Cookbook.

These are better than French fries! We guarantee that once you try them, you’ll make these cheesy potatoes a standard at your table. Using different cheeses such as Monterey Jack, American, Swiss, or grated Parmesan cheese, and a bit of chili powder easily adds variety and keeps the dish interesting.

Ingredients:

  • 2 Cups of Kellogg’s Corn Flakes
  • 3 Large Baking Potatoes, peeled and cut lengthwise into 1/4-inch thick slices
  • Salt to taste
  • 1 Cup of Shredded Cheddar Cheese
  • 1/2 Teaspoon of Paprika
  • 1/4 Cup of Sliced Scallions or Green Onions
  • Non-Stick Cooking Spray

Directions:

  1. Place the corn flakes in a reusable plastic bag.
  2. Seal the bag and, using a rolling pin, crush the flakes to a medium crumb.
  3. Open the bag and measure the crumbs, you should have 1 cup. Set aside.
  4. Preheat the oven to 375 degrees F.
  5. Lightly coat a large baking sheet with Non-Stick Cooking Spray.
  6. Lay the potatoes on the prepared baking sheet in a single layer. Lightly coat with Non-Stick Cooking Spray.
  7. Sprinkle the potatoes with salt to taste.
  8. Sprinkle each potato with some of the cheese.
  9. Top with corn flake crumbs and a sprinkling of paprika.
  10. Bake in the preheated oven, without turning, for about 25 mins, or until potatoes are cooked through and golden brown.
  11. Remove from oven and transfer to a serving platter.
  12. Serve with scallions or green onions.

These are so delicious. You can’t go wrong with potatoes and cheese! This is also easy to make, and doesn’t take that long to bake. I definitely recommend!

They may not be boiled but they are most excellent indeed!

For more from our Books, Tea, and the Trinity tea times, go to Rice Krispies Chocolate Chip Cookies

For more potato recipes, go to What Excellent Boiled Potatoes

For more recipes, go to Hummus and Veggie Sandwiches

For more tea posts, go to Spill the Tea: There & Back Again Cafe