Cranberry Orange Scones
I have never had Scones before, but when I saw these on Cupcakes and Cashmere’s blog I just had to repost it! They look so good. I wouldn’t mind having these at my next study group date. Of course I would probably be more focused on how amazing these are, rather than on my studies. I look at these and I think to myself “how is it that I have never even tried a scone???…Is it like a biscuit?” Anyhoo, I am going to stop rambling now. Click here to get the recipe! Cranberry Orange Scones.
Mocha-Toffee Chocolate Cookies
Can you say YUMMMMM! These Mocha- Toffee Chocolate Cookies from Betty Crocker are just amazing. They are Rich, Soft, and just decadent. Enjoy!
|4||teaspoons instant espresso coffee (dry)|
|1||box Betty Crocker® SuperMoist® butter recipe chocolate cake mix|
|1/2||cup butter or margarine, softened|
|1||cup miniature semisweet chocolate chips|
|1/2||cup English toffee bits|
- Heat oven to 350°F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits.
- On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.
- Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks
I like the idea of granola, but often find the texture stale, and the flavors cloying and artificial. I’ve wanted to bake some from scratch for quite some time, but I wasn’t convinced that it could make that much of a difference. I was wrong. I followed a simple recipe that promised great results, yet I was still amazed at just how well it came out. The nuts added a hearty crunch and the coconut flakes gave it just the right amount of sweetness and texture to make it the most perfect breakfast/snack/ice cream/yogurt topping ever.
*I omitted the raisins (I prefer fresh berries) and added 2 tsp. of cinnamon and 1 tsp. of vanilla
- 3 cups rolled oats
- 1 cup slivered almonds
- 1 cup cashews
- 3/4 cup shredded sweet coconut
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/4 cup plus 2 tablespoons maple syrup
- 1/4 cup vegetable oil
- 3/4 teaspoon salt
- 1 cup raisins
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.