I’m a sucker for breakfast foods. I know I’ve mentioned before how Eric and I often start our weekend mornings with a special breakfast (you know, something more involved than cereal or a smoothie). With less than two weeks until our little girl’s arrival and an ever-growing to-do list, this has sadly not been the case as of late. Instead of leisurely mornings, we jump right into our projects almost immediately after waking up. So when it snowed here Sunday night and Eric found out his office would have a delayed opening, I jumped at the chance to make us breakfast Monday morning. I was already planning to make some scones to freeze before the baby gets here, so I got to make us a delicious breakfast and cross something off my to-do list. Double win.
I’m a huge fan of scones, especially of the sweet variety. Eric loves any breakfast item that has chocolate chips in it, so I knew we’d both enjoy these. They’re actually not as sweet as you might think. The recipe only uses 1/4 cup of sugar, allowing the dark chocolate to really come through. These are rich in flavor, tender in texture and absolutely delicious. A liberal sprinkling of demerara sugar makes them look like they’re straight from a pastry case, and I know we’ll be happy to have such a nice breakfast treat when we’re sleep deprived new parents.
The recipe recommended using pastry flour for an ultra-tender texture, but I used a mixture of all-purpose and whole wheat pastry flour with great success. You can certainly use only all-purpose if that’s what you’ve got on hand.
Chocolate Chip Scones
Makes about 18 2″ scones
Ingredients:
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
Heaping 1/2 teaspoon salt
1/4 cup granulated sugar
2 1/4 teaspoons baking powder
6 tablespoons unsalted butter, cut into pats
3/4 cup heavy cream or half and half
2 large eggs
2 teaspoons vanilla extract
2 cups (12 ounces) chocolate chips
Demerara (or other coarse) sugar, for topping
Directions:
Preheat oven to 400º. Line a baking sheet with parchment or a nonstick baking mat and set aside.
In a medium bowl, whisk together the flours, salt, sugar and baking powder. Add the butter and work it with the tips of your fingers until the mixture is coarse and unevenly crumbly. In a small bowl, whisk together the cream, eggs and vanilla. Set aside 2 tablespoons, then add the wet ingredients, along with the chocolate chips, to the flour mixture. Using a rubber spatula, mix until a moist dough forms.
Transfer the dough to a heavily floured work surface. Gently pat into an 8″ circle, taking care not to overwork the dough. Brush dough with reserved egg mixture, then sprinkle liberally with demerara. Dip a 2″ round cutter into flour, then cut as many scones as you can before reshaping the dough to cut the remainder. Evenly space scones on prepared baking sheet and bake for about 20 minutes, until golden brown. Remove from oven and serve warm.
To freeze, simply line a baking sheet with parchment or wax paper and place the unbaked scones on it. Freeze until the scones are firm, then transfer to an airtight container. Bake directly from the oven, adding a couple minutes to the original baking time.
Adapted from King Arthur Flour
 
I’m so excited to be sharing this post with you today because it gives me the chance to tell you what a wonderful group of friends I have. I’ve mentioned before how important my blogging friends are to me, and this couldn’t be more evident than it is right now. Whenever I think about how special these ladies are to me, I’m reminded of a sorority T-shirt that was popular when I was in college. It said, “From the outside looking in, you could never understand it. From the inside looking out, we could never explain it.” That pretty much describes how I feel, and I think the only people that really get it are other bloggers (and perhaps their spouses). I’ve had the pleasure of meeting several of the girls participating, and I am so lucky to call them friends. Even the ones I haven’t met feel like old friends to me. I am so honored that all of these girls took the time to make a special dish for us and Baby C.
To top it off, I was surprised last weekend when Eric and I got to our favorite restaurant only to discover my friends Annie, Josie and Tara there waiting for us. They came into town for the weekend and even had a shower for me. They had been planning this trip with Eric since before the new year (stay tuned for a post about their visit!). If that isn’t a perfect example of blogging friends turning into real friends, I don’t know what is.
Before I get too sappy, I just want to thank you all for letting Eric and I share this wonderful time in our lives with all of you. And a million thanks to the amazing ladies that made dishes to celebrate our upcoming arrival, especially Josie, who was kind enough to organize the entire thing. As is always the case with posts like this, seeing all the pictures makes me wish even more that we could do this in person. Thank you, thank you, thank you. It means the world to me.
Josie of Pink Parsley and I shared a room together at BlogHer Food last year. We got to see each other again for a quick lunch when Eric and I were traveling through Atlanta on our way home from Christmas in Alabama. Little did I know that they were secretly planning Josie’s visit when I wasn’t at the table. Sneaky! Josie made Crab and Brie Stuffed Mushrooms. Stuffed mushrooms were my gateway into liking mushrooms, and you really can’t go wrong when they’re stuffed with crab and Brie.
Annie of Annie’s Eats and I met for the first time over Labor Day weekend last year, but I feel like we’ve been friends forever. She was the third person (after myself and Eric) to find out about Baby C. I emailed her probably less than 5 minutes after I found out, and she emailed me back one of the most excited emails I’ve ever gotten. She made Okra Cornmeal Cakes with Chévre and Roasted Tomatoes. Being from the south, I love okra. This looks much healthier than the fried kind, and I love the combination of it with the Chévre and roasted tomatoes.
I have yet to meet Elly of Elly Says Opa, but I know it won’t be long until I do. Before she and I were really friends, Eric and I used to joke at how he had a blog crush on her because every single recipe we made from her blog was such a huge hit. I know Eric is happy that she opened my eyes to the fabulousness of chicken thighs, too. She made Goat Cheese-Stuffed Chicken Meatball Crostini. Goat cheese is my favorite cheese, and I know I would’ve eaten several of these had this shower happened in person. Seriously, how awesome does this combination sound?
I got to meet Shanon of The Curvy Carrot when I was in Indianapolis visiting Annie. She doesn’t live there anymore, but I lucked out because she was in town the same weekend I was. Shanon has a vegetarian blog, and, even though I’m not a vegetarian, I always find myself saving recipes from it. She made Mushroom and Mascarpone Tarts. I love tarts, and these look elegant and sound fabulous.
Amy of Gastronome Tart and I met last year when she moved to Richmond. We had a great time hanging out and chatting about food, blogging and all sorts of other things. Cool fact about her: she’s a beekeeper. She lives in another part of Virginia now, but I can’t wait to see her again and introduce her to Baby C (and get some honey ). She made Savory Apple Galettes , and I wish she still lived nearby so that I could’ve had one.
Amy of Sing for Your Supper just had a baby girl a couple weeks ago. I was so excited when I found out our due dates weren’t far apart, and I imagine we’ll be talking a lot about our baby girls. She made Virgin Peach Blood Orange Sangria. It’s no secret that I love wine, and I won’t lie and say I haven’t missed it. I wish I had seen this recipe months ago because it looks fabulous! I’m definitely making this one soon.
Kelsey of Apple a Day is one of the sweetest people I know. I just adore her, and I’m crossing my fingers that I’ll get to meet her one of these days. She made Raspberry White Chocolate Tartlets, which look perfect for a baby shower. Eric and I both love raspberries, especially when they’re paired with white chocolate.
Shawnda of Confections of a Foodie Bride lives in Texas and makes me wish I still did. Eric and I love Tex-Mex food and margaritas, and I’m pretty sure Shawnda is the margarita queen. She also does other cool things like garden and brew beer and make wine. I know we’d be great friends if we lived closer together. She made these adorable Pink Grapefruit Cookies. I love citrus in any form, and these delicate cookies look like the perfect way to showcase it.
I feel like I’ve known Nikki of Pennies on a Platter for such a long time. She’s so thoughtful and was especially helpful when I was making the switch to my new blog design. She made Cream Puffs Filled with Strawberries and Mascarpone. I love cream puffs, and the combination of them with strawberries and mascarpone sounds absolutely delightful.
I got to meet Karin of This Wife Bakes at BlogHer Food last year. She is hip and so much fun, and she’s also an insanely talented cake decorator. If I lived in Atlanta, I would pay her to give me some one-on-one lessons. She made this Blood Orange Marmalade Cake, and I so wish I could have a slice. Like I said, I love citrus. I’m not sure why I’ve never put it in a cake before, but that will be changing very soon.
I got to meet Tara of Smells Like Home last year at BlogHer Food. We had such a fantastic time hanging out, and I was so happy I got to see her again last weekend! She drove all the way here from Connecticut, and didn’t flinch when we stayed up until 4am the night before (technically, the day) she had to drive back. She made Sweet and Salty Cupcakes, which are the ideal dessert for me because my cravings right now quickly change from sweet to salty and back again. Eating one of these would certainly satisfy both.
Branny of Branny Boils Over and I got to meet at BlogHer Food last year. She’s hilarious, and I had such a fabulous time hanging out with her. While we were there, she tried Nutella for the first time when we were out to breakfast one day. The rest of us were shocked that she’d never eaten it, and we practically told her she had to try it right that second. That’s why I was so happy when I saw she made Nutella Swirl Blondies. Really, there’s no way to go wrong when Nutella is involved.
Ryan of Ryan Bakes and I met last year. She’s another Richmond food blogger, and it’s been awesome to have someone nearby who understands the craziness that is food blogging. We’ve had many laughs over blog-related topics, and I’m excited that she’ll get to meet Baby C soon. She made Strawberry Shortcake Sliders, which are so cute and perfect for a shower. I love strawberries and know I would devour these.
Cate of Cate’s World Kitchen is always inspiring me. Her blog is one of the first vegetarian blogs I started reading, and she’s constantly introducing me to new foods and recipes. She lives near San Francisco, which holds a special place in my heart since Eric and I spent part of our honeymoon there. She made Pink Lemonade Cupcakes. I spent the last year working at a cupcake shop, so cupcakes are high on my list of favorite treats. I love citrusy sweets and would have a hard time eating just one of these.
Thank you all again for making this so special for me, Eric and our baby girl. I’m lucky to have such a wonderful (and talented!) group of friends.
Happy Valentine’s Day! I’m sure most of you have figured out your Valentine’s dessert plans, but I wanted to share this last-minute idea for those that haven’t. Dessert on Valentine’s doesn’t have to be complicated or time consuming. This dessert, which I purposefully saved for today, has only four ingredients and can be made in just a few minutes. This recipe is so simple that anyone (seriously, anyone) can throw it together. If it’s so easy and has so few ingredients, you must be questioning how it tastes. The answer? It’s awesome! You don’t need many ingredients when the ingredients are cream, Nutella, espresso and hazelnuts.
This recipe is what I like to refer to as cheater’s mousse. I’ve made cooked chocolate mousse before. In fact, it was my very first post way back in August 2008. At the time, this cheater’s mousse would’ve been a more appropriate dessert, skill-wise, for me to tackle. There’s obviously some irony that I’m posting this easy version now, when my skill level is so much higher. The reason I wanted to share it is because it tastes so darn good. It’s light and airy just like its more involved counterpart. The flavor is rich and chocolaty without being heavy, and the espresso adds just the right amount of coffee flavor. This is a dessert that won’t leave you feeling like you had too much to eat, which makes it perfect for ending a heavier dinner. Even if you don’t make this tonight, it’s a great recipe to have on hand when a chocolate craving strikes.
Nutella Mousse
Serves 2 generously
Ingredients:
1 teaspoon instant espresso
1 tablespoon hot water
1/4 cup Nutella spread
Dash of Kahlua (optional)
3/4 cup heavy whipping cream
Chopped toasted hazelnuts for topping
Directions:
In a small bowl, dissolve the espresso in the hot water. Whisk in Nutella and Kahlua if using. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat heavy cream until it just forms stiff peaks. Using a rubber spatula, gently fold in the Nutella mixture. Transfer to serving dishes, top with hazelnuts and serve immediately.
Adapted from Sweet Tooth
Eric and I don’t make seafood at home very frequently, and that’s something I really want to change. Way back when I thought I didn’t like seafood, crab was always my exception. I’ve always enjoyed crab cakes, but the few recipes I’ve tried were never quite right. Crab cakes are simple, but there are several things that can go wrong when making them. Too little binder will result in cakes that fall apart when cooked, while too much binder masks the flavor of the crab. The texture can quickly go from chunky to pasty if you overwork them, and they can fall apart during cooking if you’re not careful. Obviously the right recipe would suffer from none of these problems, and I’m happy to report that this is that recipe.
These crab cakes are exactly what crab cakes should be. They’ve got a wonderfully crisp exterior and a chunky, creamy and flavorful interior. What’s the secret to making these so perfect? First, only adding enough bread crumbs to hold the cakes together. The seasoning is minimal but is all meant to enhance the flavor of the crab. A quick stint in the refrigerator helps hold the cakes together during cooking, and a light dredging in flour ensures a well-browned crust. These come together quickly and cook even faster. Served with a side of steamed asparagus, this was an elegant and easy meal. If you’re still looking for something to make for a Valentine’s Day dinner at home, I highly recommend giving this recipe a try. You definitely won’t regret it.
For best results, use fresh or refrigerated/pasteurized crabmeat in this recipe.
Pan-Fried Crab Cakes with Homemade Tartar Sauce
Serves 4, Sauce makes about 1 cup
Ingredients:
For the crab cakes:
1 pound jumbo lump crab meat, picked over to remove cartilage and shell fragments
4 scallions, green parts only, minced
1 tablespoon chopped fresh parsley
1/4 cup mayonnaise
2-4 tablespoons plain dry bread crumbs
1 1/2 teaspoons Old Bay seasoning
Salt and white pepper
1 large egg, lightly beaten
1/4 cup all-purpose flour
1/4 cup vegetable oil
Lemon wedges, for serving
For the tartar sauce:
3/4 cup mayonnaise
1/2 shallot, minced
2 tablespoons capers, rinsed and minced
2 tablespoons sweet pickle relish
1 1/2 teaspoons white vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Directions:
Line a rimmed baking sheet with parchment paper. In a medium bowl, gently fold together crabmeat, scallions, parsley, mayonnaise, 2 tablespoons bread crumbs and Old Bay, taking care not to break up any crab lumps. Season with salt and white pepper to taste. Carefully fold in egg using a rubber spatula. If cakes don’t bind, add additional bread crumbs, 1 tablespoon at a time, until they do.
Divide mixture into four portions. Shape each into a fat, round cake, about 3 inches across and 1 1/2 inches thick. Place on prepared baking sheet, cover with plastic wrap and refrigerate at least 30 minutes or up to 24 hours.
Meanwhile, prepare tartar sauce by combining all ingredients in a small bowl. Cover and allow to sit for at least 15 minutes to allow flavors to blend. Stir again before serving. Sauce can be refrigerated up to 1 week.
When ready to cook the crab cakes, place flour in a shallow baking dish or pie plate. Lightly dredge each cake in flour and return to baking sheet. Heat oil in a large (12-inch), nonstick skillet over medium-high heat until shimmering. Very carefully lay cakes in oil and cook until exteriors are crisp and browned, 3 to 5 minutes per side. Serve immediately with lemon wedges and tartar sauce.
Source: The Cook’s Illustrated Cookbook
I wanted to make something extra special for Valentine’s Day, not really because of the holiday itself but more because I’ll take any excuse I can to make something I wouldn’t normally make. Such was the case with this cake. Chocolate mousse is one of my favorite desserts, so this cake was a no-brainer for me. Plus, Valentine’s seemed like an appropriate time to make something consisting of three layers of chocolate. Since I’m pregnant, I figure it’s okay to tell you that I licked the whisks and spatulas several times while preparing this (for those I’m sharing it with – don’t worry, I washed them each time).
This cake, upon first glance, seems incredibly involved. When you break down each step, though, it’s really not that difficult. The most annoying part for me was having to wash my stand mixer’s bowl between steps. This dessert starts out with a flourless chocolate cake base. Next comes a layer of chocolate mousse, followed by a layer of white chocolate mousse. The texture of this cake is unbeatable. You’ve got an incredible combination of rich, dense cake, light and airy mousse layers and a crisp bite from the chocolate curls. This cake is the epitome of decadence. It was a struggle not to eat the entire piece when I was done photographing it. If you’re looking to make something special for your valentine, look no further.
One thing I didn’t do that I wish I had done was to dip the knife in hot water before slicing this. I was so excited and didn’t think about it until it was too late. I definitely recommend using that method if you don’t have any cheese wire to use. Your slices will come out looking much neater and smoother if you cut with a hot knife.
Triple Chocolate Mousse Cake
Serves 12 to 16
Ingredients:
For the bottom layer:
6 tablespoons unsalted butter, cut into six pieces
7 ounces bittersweet chocolate, chopped fine
3/4 teaspoon instant espresso powder
4 large eggs, separated
1 1/2 teaspoons vanilla extract
Pinch cream of tartar
Pinch salt
1/3 cup packed light brown sugar
For the middle layer:
5 tablespoons hot water
2 tablespoons cocoa powder
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups heavy cream, chilled
1 tablespoon granulated sugar
1/8 teaspoon salt
For the top layer:
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 1/2 cups heavy cream, chilled
Shaved chocolate or cocoa powder for decorating, optional
To prepare the bottom layer, preheat oven to 325º. Grease a 9- or 9 1/2-inch springform pan. Combine butter, chocolate and espresso in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, about 5 minutes. Whisk in egg yolks and vanilla and set aside.
Using a stand mixer fitted with the whisk attachment, whip egg whites, cream of tartar and salt on medium-low speed until foamy, about 1 minute. Add half of sugar and continue whipping until combined, about 15 seconds. Add remaining sugar, increase speed to high, and whip until soft peaks form, 1 additional minute, scraping down bowl halfway through. Using a whisk, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites using a rubber spatula. When no white streaks remain, carefully transfer batter to prepared pan. Smooth top with spatula. Bake cake until it has risen, is firm around the edges and just set in the center (cake center should spring back when gently pressed with finger), 13 to 18 minutes. Transfer to a wire rack to cool completely, about 1 hour. Do not remove cake from pan.
While cake is cooling, prepare middle layer. Combine the hot water and cocoa in a small bowl and set aside. Place chocolate in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, 2 to 5 minutes.
Using a stand mixer fitted with the whisk attachment, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. (It helps to chill the mixing bowl before whipping the cream.) Whisk cocoa mixture into chocolate. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles. Wipe inside edge of pan with a damp cloth or paper towel to remove any drips. Refrigerate for at least 15 minutes while preparing top layer.
To prepare the top layer, sprinkle gelatin over water and let sit for at least 5 minutes. Place white chocolate in a medium heatproof bowl. Bring 1/2 cup of cream to a simmer in a small saucepan over medium-high heat. Remove from heat and stir in gelatin mixture until completely dissolved. Pour cream mixture over white chocolate, cover and allow to sit for 5 minutes. Whisk gently until smooth. Let cool to room temperature, stirring occasionally (mixture will thicken slightly during this time).
Using a stand mixer fitted with the whisk attachment, whip remaining cup of cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Using a whisk, fold one-third of cream into white chocolate to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon white chocolate mousse into the pan over the middle layer. Smooth top with a rubber spatula. Return to refrigerator and chill until set, at least 2 1/2 hours. Cake can be refrigerated up to 1 day. Allow to sit at room temperature for about 45 minutes before slicing.
To serve, garnish cake with chocolate curls or dust with cocoa if desired. Run a thin knife between the cake and sides of pan. Remove sides and run the cleaned knife along the outside to smooth. Cut using cheese wire or a hot knife, cleaning and drying between each cut.
Source: The Cook’s Illustrated Cookbook
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6 comments
Yes, please! These sound lovely!
These look awesome! I’ve always been too scared to actually attempt scones, though haha.
I’ve never tried making scones at home. These look perfect, Courtney!
This is my idea of a yummy breakfast! I might trade in my Nutella-slathered bagel for these. Can’t wait til the weekend so I can make a batch!
This looks amazing. Chocolate and scones are my weaknesses. So this treat would drive me crazy! Looks so delicious!
These look delicious. I bet they would be great with some orange marmalade. Mmmm…orange and dark chocolate.