PB Chocolate Scones!!

I adapted this recipe from Brown Eyed Baker for Easter brunch last Sunday.

The grocery store was out of small containers of whole milk so I substituted Half N Half (that we keep in the house for our coffee). My dough was pretty sticky, and I think this might be the reason why.

I switched out the kinds of chocolate and added some peanut butter chips… because, who doesn’t love chocolate and peanut butter together!? The next time I make these I think I’m going to chop up some Reese’s Cups!

I also varied (does that word work?) from the original recipe when it was time to add the wet ingredients. The entire original recipe was done in the food processor, but mine isn’t big enough. I’m kind of kicking myself for not buy the bigger/ more expensive food processor. ;| live & learn.

Like I said before my dough was sticky. Kneading it a few times on the counter (dusted w/ flour) helped.

Overall these stayed moist and they’re dense but not too heavy. They also make a great “snack” with a cup of coffee in the afternoon.  Not that I need an excuse to eat extra chocolate throughout the day. 😉

Hubs liked these so much he wouldn’t share with his coworkers. That’s a winning recipe in my book.

Happy Baking!


Wanna see the recipe for these PB Chocolate Scones?

Cinnamon Buns for Easter Breakfast

When I was growing up, we had a major Holiday (Thanksgiving, Christmas, Easter, etc…) Tradition of making a big breakfast. Bacon, eggs, cinnamon buns, toast, hot chocolate, OJ… all made it on to our plates. It’s one of my favorite things about holidays. I really LOVE breakfast food. And Cinnamon buns are (pretty much) my favorite breakfast food, right after pancakes. I’ve always bought the Pillsbury ones in a can… but not this time! This time I was determined to make my own. I was original going to do a different version, but it had yeast and multiple rising times. Not gunna happen (I spent all day yesterday making Perogies for the first time in my life), so I opted for a quicker version from In Jennies Kitchen. I first saw a version on Lemons for Lulu, who adapted it from Iowa Girl Eats, who adapted it from In Jennies Kitchen!
It’s pretty simple, once you get the hang of it. It took me 2 tries to roll the first half of the dough out close to the right size/ shape. Before you start rolling, shape it into a rectangle! Duh, right!?
I also had a bit of an interesting time rolling the dough around the filling… the first batch was kind of loose, and the second kind of tight. It didn’t really make a difference, except how they looked. I gently squished each roll down to flatten them a little, in hopes that they would look more alike. It kind of helped.
You can make these the night before, and just bake them in the morning while you’re making bacon & eggs! I did. Although… I had this in a glass baking dish overnight in the fridge, and changed them into a regular baking pan in the morning. I wasn’t sure if it’s safe to put a cold glass dish in a hot oven, and that one is my favorite piece of Pyrex! I would definatly NOT skip the parchment paper & grease… the melted brown sugar is super sticky.
I’m thinking that the next time I make these I’m going to roll the short sides, and make 8 big buns instead of 16 average sized ones. And I also think I’ll use some liquor in the frosting (Bailey’s, Kahlua, maybe Grand Marnier)…
Happy Easter, and Happy Sunday Bakery!
-Hey Waitress!!
PS. Do you call these Cinnamon Buns or Cinnamon Rolls? I guess technically they’re rolls because I rolled them…

Click HERE for my recipe!

Homemade Marshmallow Bunnies & Chicks, and Other Easter Treats

Marshmallow Bunnies & Chicks
(adapted from Miss CandiQuik)
I love marshmallows. I mean, I LOOOOOOVE them. I’ve been wanting to try to make my own since the beginning of the winter (hello marshmallow hot chocolate). Because I finally bought a candy thermometer AND that next weekend is Easter (and I also recently bought some really cute Easter themed cookie cutters), I decided that this weekend would be the time to try it!
The recipe has a lot of steps, but it’s not too complicated.
Atleast it wouldn’t be complicated if you used the right sized sauce pan. Do you have any idea what burned corn syrup/ sugar smells like? Nasty. That’s what. My small sauce pan was (apparently) too small. The mixture started to boil, reached about 200 degrees F, then proceeded to boil out of my small sauce pan and burn onto my stove top. Oops. In a moment of pure panic I grabbed another (larger) sauce pan, poured the wicked hot mixture into it, and set it on a different burner on med-high heat. It obviously took a bit longer to heat back up (about 6 more minutes), and I only got the temp up to 230 degrees F. It still worked, so I’m not complaining!
The original recipe said to whip the combined mixtures for 12-15 minutes, mine was fluffy after about 8, so I added the vanilla and kept whipping for 2 more minutes just to make sure.
I used a sifter to get a nice even coating of corn starch/ powdered sugar in the bottom of the prepared 9×13 pan before I spread the marshmallow mixture in it, then sifted some more on top after I got it in the pan. Also… try not to eat all the marshmallow. I had some trouble with this because it tastes just like FLUFF at this point in the process.
I made Bunnies & Chicks, but you could just cut the marshmallow into squares (after it sits overnight, or for 4 hours). Dip the cookie cutters, or your knife into the leftover corn starch/ powdered sugar to keep it from sticking to the marshmallow.
I saved the scraps (I HATE wasting stuff), and cut them into tiny pieces to make bite sized marshmallows.
Click here for the Homemade Marshmallow Recipe!
Other Easter Goodies
I also made a bunch of other stuff this weekend with the intention of making things that Hubs could take to work for folks to share with their families. IE I didn’t use ANY booze this weekend.
First was the super duper cute Cadbury Egg Chicks (inspired by A Mummy Too). I followed her directions, with the exception of the beaks. I cut a yellow candy melt in half, “glued” the flat sides together with melted candy melt, then cut those in half. That made 2 quarters “glued” together, then “glued” onto the Cadbury Egg. I didn’t include tails on mine, and I used candy eyeballs (made by Wilton, bought at Michael’s craft store).
Next was M&M (egg-shaped) Rice Krispie Treats. Check out Will Cook For Smiles for the recipe & directions. I couldn’t get my M&M’s to stick to the sides of my eggs, so I just left them off. I wish mine would have come out as cute as hers! Cut the scraps into small squares (try not to eat them all), and save for what’s coming next.
Bunny Bark ( 2 ways)! Because I needed an excuse to buy my favorite Easter candy. Right? Yes. CONFESSION: I love, love, love Starburst Jellybeans and Mini Cadbury Chocolate Eggs. Like, really LOVE them both.
I used a large bag of white chocolate chips…
For the first kind of Bunny Bark, I melted half of the white chocolate chips, and poured in onto a 9×13 cookie sheet (covered with parchment paper). Then I sprinkled some Starburst Jellybeans (3/4 cup maybe), some of the homemade mini marshmallows, and some of the left over Rice Krispie Treat pieces on top. Then I drizzled some melted dark chocolate over it.
For the 2nd kind… I cut 1 cup of mini (bite sized) Oreos in half, sprinkled them on a piece of parchment paper (on a 9×13 baking sheet), covered those in melted white chocolate, then dropped some Reese’s PB Eggs, Mini Cadbury Chocolate Eggs, and some Easter Pretzel M&M’s on top… then drizzled some dark chocolate over the top.
Allow the bark to chill for 45minutes in the fridge before you break it into smaller pieces.
Have a great Easter!
Happy Making (or Baking)!
-Hey Waitress!!