Tuesday, July 14, 2020

Chocolate Scones - #BreadBakers

I am back in the land of the living! No I wasn't sick. I mentioned in my last post that I didn't have internet. It took a few weeks and signing up for new service but I have internet again. But the struggle is not over because they have sent a bill that makes no sense. How is it higher, dear Internet Service Provider? How?! I am also in a fight with my electricity company. Good times.

Anyway, I have chocolate scones to soothe me for now. This month the Bread Bakers are making scones or biscuits. I originally tried an angel biscuits recipe but it had too much liquid for my humid environment. I decided to switch to a sweet recipe but I will try the angel biscuits again soon. I've successfully made a sourdough version but have not found the perfect commercial yeast recipe yet. This chocolate scones recipe is a bit wet too but King Arthur's process of freezing the scones beforehand really helped with that.

Scroll down to see what the other bakers did. Thanks for hosting Sue!

Chocolate Scones
adapted from King Arthur Flour

 2 1/2 cups flour
1/3 cup sugar
1/4 cup cocoa powder
1 tablespoon baking powder
3/4 teaspoon salt
8 tablespoons of cold butter, cubed
2 eggs
1/2 cup milk
2 teaspoons vanilla


Whisk flour, sugar, cocoa, baking powder, and salt. Cut the cubed butter into the flour mixture until the mixture is crumbly.
Whisk eggs, milk, and vanilla. Stir into the flour mixture until moistened. If it seems really wet, fret not.
Sprinkle a parchment sheet lined baking sheet with flour. Scoop out half the dough onto the floured parchment and shape into a 5" circle. Do the same with the other half. They should be about 3/4" thick.
Cut each circle into 4 or 6 wedges. Freeze for at least 30 minutes. If the mixture seems too wet, freezer first and then cut into wedges.

Heat oven to 425 F.

Pull the wedges at least 1/2 inch apart.

Bake 18 minutes. They shouldn't look wet.

Serve warm.
1 tablespoon

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
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Monday, June 29, 2020

Berry Oatmeal Muffins #MuffinMonday


As I type this, I'm at my cousin's house, mooching off her WiFi while attending my friend's virtual baby sprinkle. Two weeks ago, my internet went down. I didn't pay much attention to it that night as it had been crappy all day. But the next morning when it was still down, I called my ISP. My house phone was also down so I figured this was some kinda wiring issue. It took them a few days to get out to me. I was right but I really could not have guessed the circumstances. Apparently, someone STOLE the cables on my street. Sure enough, when I looked out to the pole, I could see the ends of cables dangling. I don't know how they did it and I don't really know why. Word in the street is that they sell the copper inside. I called my ISP for an update and was told I need to call back on Monday. I have spoken to several persons who have mentioned that it takes ages for them to fix the cables in these circumstances. One friend has been waiting for 2 years. I don't have 2 years so when I do speak to them, I'm going to have to discuss alternatives. Yesterday I noticed the competitor's van in the area. They previously didn't offer service around here so I was just stuck with a sucky provider. But I need to look into whether they have finally expanded. Let me add that to my "Things to Do while I'm on WiFi List". It's long.

For the first time ever, I made my muffins weeks in advance. Good thing too because I would not have had broadband to spend hours researching recipes and obsessing over what to do. I adapted these from Sally Baking Addiction. They are really soft and moist and delicious. Even my 18-month-old nephew who isn't so keen on eating, enjoyed a few bites.

All the other muffins for this Muffin Monday are below!

Berry Oatmeal Muffins

1 cup milk
1 cup old fashioned rolled oats
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup oil
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup fresh or frozen mixed berries


Pour the milk over the oats and set aside for at least 20 minutes.

Preheat oven to 425 F. Grease a muffin tin or add liners.

Whisk flour, baking powder, baking soda, cinnamon, and salt. In another bowl whisk oil, sugar, egg, and vanilla.

Gently combine the flour mixture with the egg mixture. Next, fold in the oats and milk and the berries.

Divide among muffin wells.

Bake for 5 mins and then reduce oven to 350 F.

Bake an additional 10 to 15 minutes.

Cool and enjoy..

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. post signature

Monday, May 25, 2020

Banana Currant Muffins - #MuffinMonday

Happy Labour Day (Jamaica)! Happy Memorial Day (US)! And enjoy your Spring Bank holiday (UK)!  And happy Muffin Monday everyone! Scroll down to see the delicious muffin lineup this month.

A couple weeks ago, my cousin gave me a hand of extremely ripe bananas. And even though I have used banana in muffins several times over the years, I just couldn't resist one more banana muffin. This time I threw in some currants. Simple and delicious. 

Banana Currant Muffins 
Yield: 16 muffins 


1/2 cup currants
2 cups flour 
1 teaspoon baking soda 
1 teaspoon cinnamon
1/4 teaspoon nutmeg 
1/4 teaspoon salt 
2 cups mashed bananas 
3/4 cup brown sugar 
2 eggs, beaten
1/2 cup oil
1 teaspoon vanilla


About 30 minutes to an hour before baking, soak the currants in hot water to let them plump up a bit. After soaking, drain them.

Preheat oven to 350 F. Line a muffin tin with liners. 

Whisk flour, baking soda, cinnamon, nutmeg and salt. In another bowl, mash bananas with the sugar then add the beaten eggs, oil, and vanilla. 

Pour the banana mixture into the flour mixture and add the drained currants. Gently fold the mixture until just combined. 

Fill the muffin wells almost to the top. 

Bake 15 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool and enjoy!

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.