White Chocolate Peach Scones

Another recipe from Kayla: Summer is pretty much over, which means a few things. First, there are a lot of peaches and secondly, school started. I decided to make the best of it and make a delicious breakfast before school using some of those delicious peaches. Scones are one of the fastest dishes to make, just combine the dry ingredients, add some butter and buttermilk, then fold in the peaches and chocolate. They bake for less than 15 minutes, so you can have your breakfast ready in under half an hour. If you would rather sleep a few extra minutes, just make the dough over the weekend or after school and bake it as you need it; the dough will probably last about four days in the refrigerator. These peach scones are a delicious way to start the day, and you'll never want to skip breakfast again!

Ingredients: 2 Cups Flour 1/3 Cup Dark Brown Sugar 1 T Baking Powder 1/2 tsp Salt 1/4 tsp Cinnamon 1/8 tsp Nutmeg Pinch Ginger 1 Stick Butter, Chilled & Cubed 3/4 Cup + 2 T Buttermilk 2 Peaches, Diced (1 1/2 Cups) 2/3 Cup White Chocolate Chips

Heat oven to 375F. Line a cookie tray with parchment.

Combine the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Toss 2T of the mixture with the peaches. Set aside. Cut the butter into the flour, then add the buttermilk. Fold in the peaches mix and white chocolate.

Scoop the dough onto the prepared tray and bake for 12 minutes or until golden and cooked through.

Makes 12, Recipe Adapted from sweetpeasandsaffron

For more delicious recipes by our Teen Chef, Kayla, check out her blog, The Nerdy Chef!

Easiest Salad Recipe Ever

I am a foodie.

I know this sounds absolutely crazy, but if I had the option to own a super fancy purse or go out to eat for the next month, then I would probably choose to go out to eat. Call me insane, ‘cause I know it’s true.

However, I used to only really eat food that tasted good (i.e., unhealthy food). But wait, you say. Why does unhealthy food have to be the only food that tastes good? Well, you’re right. I used to think that unhealthy food was the only thing that actually tasted good. But guess what? I was wrong. Very wrong.

I have decided to go on a heathy streak and my Mom is SO happy... but we’ll see how long it actually lasts. This past week, I went to my Aunt and Uncle’s house and my Aunt and I made a her salad recipe together. This was no ordinary salad with tons of lettuce and croutons and all that "junk". It was a surprisingly delicious salad. Like I went out yesterday to the grocery store - by myself I might add - to buy all the ingredients.

This salad is the perfect mix of all things healthy, but it tastes like it could be a guilty pleasure. We’ll call it the “(not so) guilty pleasure salad.” That has a nice ring to it. ;)

But you can also call it the easiest salad recipe ever because not only does it taste great, but it’s SIMPLE to make! All you do is chop and dump.

Directions:

1. Chop cherry tomatoes, red and/or yellow peppers, and cucumbers. 2. Sprinkle some black olives and feta cheese on top. 3. Splash some olive oil and you’re donezo.

It’s that easy!

If you make this salad, be sure to tweet us or instagram us a picture! We promise you’ll love it!

xox, Chloe

White Chocolate Cranberry Cookies

It's official: the first signs of fall are here. It's finally cool (well, at least in the morning), and leaves are beginning to fall from the trees. I've been baking cinnamony and pumpkiny and cranberry-y things for a month now and it finally feels justifiable. To celebrate, I made a batch of buttery shortbread studded with creamy white chocolate and tart cranberries. They melt in your mouth and are deliciously crumbly, and they have all the good things of shortbread plus all that's good about fall. Another bonus is that, because they are shortbread and not sugar cookies, there are no eggs. All that means to me is that I can eat the dough without worrying about salmonella and that fun stuff.

White Chocolate Cranberry Shortbread

Want to know the key characteristic of shortbread? Let's ask our good friend Paula Deen. Enough said. There is a LOT of butter in this recipe, but that is what makes them melt in your mouth, and it also gives the cookies wonderful flavor. Since there are no eggs, butter is the primary source of moisture; you want a dry, crumbly cookie, but you want a cookie, not streusel. Without this ungodly amount of butter, you would just be baking mounds of coffee cake topper. That's delicious and all, but I want a cookie and I want it to taste good.

These cookies are what is commonly known as slice and bake cookies, which means that you roll the dough into a log, chill it, and slice it into coins. You can make the logs as big or as small as you want, but I make mine about 1 1/2 inches in diameter and slice them about half an inch thick. This size allows them to bake perfectly and have the best texture without becoming too dark.

What makes these cookies unique is the smattering of dried cranberries. You can get dried cranberries pretty much anywhere now, and for good reason. They are pleasantly chewy and tart, and they complement the flavors and textures of both the white chocolate and the shortbread. I don't bother chopping mine for this recipe since they are cut when I slice the logs of dough; this cuts down on time and the varied sizes of cranberries gives the cookies a rustic look.

My white chocolate cranberry cookies couldn't be simpler, and they taste so good! The flavors are simple and shout elements of fall. I like to make them in bulk and keep them in my freezer because both the dough and the cookies freeze spectacularly, but they are usually gone within hours anyway!

2 Sticks Butter, Softened 1 Cup Powdered Sugar 2 Cups Flour 1 tsp Vanilla 1/2 tsp Salt 1/2 Cup White Chocolate Chips 1/2 Cup Dried Cranberries

Beat the butter and sugar together until fluffy. Add the vanilla and salt, then add the flour. Fold in the white chocolate chips and cranberries.

Split the dough in half. Place each half on a sheet of plastic wrap and roll into two logs about 1 1/2" in diameter, sealing the ends of the plastic. Chill until cold, about 1 hour.

Heat the oven to 350F and line cookie trays with parchment.

Slice the dough into 1/2" rounds and place the coins on the prepared trays. Bake for 8 minutes or until just golden around the edges.

Makes 28, Recipe Adapted from www.theendlessmeal.com

Chocolate Truffles {they're easy!}

I'm a chocolate-aholic and chocolate truffles satisfy my sweet tooth like no other chocolate dessert is able. In fact, chocolate for me right up there with crusty french bread, shoes, and family (not always in that order). I remember going to camp my very first time to Camp Skyline and finding out that there was a person who didn't like chocolate. I was dumbfounded. How was this possible? I later learned other people didn't like chocolate and the world was forever a mystery to me. What's more amazing is that 2 members of my family would choose vanilla over chocolate. The horror! At least I have one child after my own heart :lol: .... Anyway, Kayla is back again with another extraordinary recipe that she gave me a while ago to publish, but I tucked it away for a day when I was absolutely craving chocolate so badly that all that would subside this absolute hunger would be rich, thick as sin, chocolate truffles. Chocolate lovers know what I mean. All you non-chocolate-aholics are missing out on a bit of heaven. And I envy your restraint....

From Kara, our teen chef: I love chocolate, and ubiquitous treats are chocolate truffles: rich, fudgy chocolate encased in even more chocolate. Instead of splurging on a box from an expensive store, try making your own! They are so easy and a bit messy, which is just another way to say that you get to eat more chocolate. You can stick with the basic recipe, or experiment with flavors by using different chocolates, extracts, nuts, or other add-ins. My favorite chocolate truffles include peppermint extract, peanuts, white chocolate, and dried cherries. Almost anything works in the recipe, but I have found that jams and jellies prevent the filling from setting correctly.

Chocolate Truffles, makes approximately 8 truffles, adapted from Alton Brown

5 oz Chocolate, Chopped 1 Cup Chocolate 1.5 T Butter 1/4 Cup Cream 1 T Corn Syrup Add-Ins

Melt the butter and 5oz chocolate in a glass bowl in the microwave.

In a small saucepan over medium heat, combine the cream and corn syrup until simmering. Pour over the chocolate mixture and let stand for two minutes. Stir to combine, then fold in any add-ins. Chill for an hour or until fudgy.

Scoop the chilled ganache into small balls. Freeze until hard.

Melt the remaining cup of chocolate. Dip the frozen balls into the chocolate, then chill until hard. Share or indulge in your simple homemade chocolate truffles!

For more delicious recipes by our Teen Chef, Kayla, check out her blog, The Nerdy Chef!

Blackberry Buns

Blackberry Buns

Clearly I love cinnamon buns. I make all sorts of variations, including sticky buns (link?) and pumpkin cinnamon buns (link?). Here's another one that is perfect for Valentine's Day: Blackberry Buns. The tart purple berries pair well with the buttery bread, and they make a sweet, sticky syrup when they bake. I happened to have a ton of blackberries, but raspberries or even blueberries would work just as well. Raspberries or blackberries would be the best for Valentine's Day in terms of color, but use what you like and what you have. To add even more flavor, you can make a glaze. Just mix some powdered sugar with a spoonful of milk and whatever flavoring you want until you have a pourable glaze. I like to use vanilla extract or the zest from lemons or oranges, depending on which berries I use and what I'm in the mood for. Whatever you choose, this is definitely a fantastic Valentine's Day treat.

3 Eggs 3/4 Cup Buttermilk 1/2 Cup + 2 T Sugar 1 1/4 tsp + Pinch Salt 2 1/4 tsp Yeast 4 1/4 Cups Flour 6 T Butter, Melted but Cool 1/2 T Butter, Melted 10 oz Frozen Blackberries 1/2 T Cornstarch

In the bowl of a stand mixer fitted with a paddle attachment, whisk eggs to combine. Add buttermilk. Whisk in 1/4 cup sugar, 1 tsp salt, and yeast. Add two cups of flour and 6 T melted butter. Beat until just combined, then add in remaining flour. Knead with dough hook for five minutes. Knead by hand for one minute.

Transfer the dough to a large, greased bowl. Cover tightly with plastic wrap and let rise in a warm, draft-free area for 2-3 hours.

Toss the blackberries with the remaining sugar and cornstarch.

Roll the dough out to a 12"x16" rectangle. Sprinkle with the berries, pressing lightly to adhere. Roll into a log, brushing the end with the remaining butter to seal. Cut into 12 buns.

Place the buns into a greased 9"x13" pan. Wrap tightly with plastic wrap and let rise in a warm, draft-free area for 2-3 hours.

Heat oven to 350F. Bake the buns for 20 minutes or until lightly browned.

Makes 12 Buns, Recipe Adapted from Cook's Illustrated

Raspberry Coffee Cake recipe

From our teen chef, Kayla of The Nerdy Chef:  Making this Raspberry Coffee Cake is one of my favorite things to do for my mom on Mother's Day is to cook her breakfast. She loves raspberries, she loves almonds, and she definitely loves chocolate, so this is one of her favorite treats. You can make it for breakfast or brunch then have some later in the day as a snack or dessert because coffee cake is great at any time of day. Plus, this raspberry coffee cake recipe is perfect for just about any occasion; it is colorful, sweet, rich, and just plain delicious.

The base is a light, fluffy vanilla cake, which is studded with melty chocolate and raspberries. You can use either fresh or frozen raspberries, but, since it's not quite raspberry season yet, I used frozen. They can get pretty liquidy, so I toss them in some cornstarch so that they don't turn the whole cake pink. That would be pretty, but I love the contrast between the cream-colored cake, the dark chocolate, and the bright red raspberries. Anyway, I top the whole thing with buttery almond streusel. It's the same streusel that I use in my Peach Crumb Cake, but, instead of cinnamon, I use almond extract and mix in some almonds. They add even more crunchiness and balance out the sweetness of the cake, the bitterness of the chocolate, and the tartness of the raspberries. This cake is a must-have for brunch, dessert, or just a snack because there are so many different textures and delicious layers of flavors.

Makes 1 9" Square, Recipe Adapted from Sally's Baking Addiction

3/4 + 1/3 Cup Sugar 1/3 Cup Dark Brown Sugar 1/2 + 1/8 tsp Salt 1 Stick Butter, Melted 1/2 Stick Butter, Softened 1/8 tsp Almond Extract 1 3/4 Cups Cake Flour 2 Cups Flour 1/2 Cup + 2 T Slivered Almonds 1 Cup Milk 1 tsp Vanilla 2 tsp Baking Powder 1 Egg 3/4 Cup Chocolate Chips 1 Cup Raspberries (Fresh or Frozen & Thawed) 2 T Cornstarch

Whisk together 1/3 cup sugar, brown sugar, 1/8 tsp salt, melted butter, and almond extract. Stir in cake flour and almonds. Chill until cold.

Line a 9" square baking pan with parchment. Heat oven to 350F.

Beat the softened butter and remaining sugar together until fluffy. Add the egg and vanilla.

Whisk the flour, salt, and baking powder together. Fold the flour mixture into the batter in three additions, alternating with the milk in two additions.

Combine the raspberries and cornstarch.

Pour 2/3 of the batter into the prepared pan. Sprinkle with half the raspberries and chocolate, then top with the remaining batter. Sprinkle the remaining raspberries and chocolate on top, and top with the streusel.

Bake the coffee cake for 45 minutes or until cooked through.

For more delicious recipes by our Teen Chef, Kayla, check out her blog, The Nerdy Chef!

Raspberry Coffee Cake

Recipe Type: coffee cake

Cuisine: American

Author: popcosmo.com

Coffee cake perfect for any occasion. The base is a light, fluffy vanilla cake, and is studded with melty chocolate and raspberries.

Ingredients

• 3/4 + 1/3 Cup Sugar
• 1/3 Cup Dark Brown Sugar
• 1/2 + 1/8 tsp Salt
• 1 Stick Butter, Melted
• 1/2 Stick Butter, Softened
• 1/8 tsp Almond Extract
• 1 3/4 Cups Cake Flour
• 2 Cups Flour
• 1/2 Cup + 2 T Slivered Almonds
• 1 Cup Milk
• 1 tsp Vanilla
• 2 tsp Baking Powder
• 1 Egg
• 3/4 Cup Chocolate Chips
• 1 Cup Raspberries (Fresh or Frozen & Thawed)
• 2 T Cornstarch

Instructions

1. Whisk together 1/3 cup sugar, brown sugar, 1/8 tsp salt, melted butter, and almond extract. Stir in cake flour and almonds. Chill until cold.
2. Line a 9" square baking pan with parchment. Heat oven to 350F.
3. Beat the softened butter and remaining sugar together until fluffy. Add the egg and vanilla.
4. Whisk the flour, salt, and baking powder together. Fold the flour mixture into the batter in three additions, alternating with the milk in two additions.
5. Combine the raspberries and cornstarch.
6. Pour 2/3 of the batter into the prepared pan. Sprinkle with half the raspberries and chocolate, then top with the remaining batter. Sprinkle the remaining raspberries and chocolate on top, and top with the streusel.
7. Bake the coffee cake for 45 minutes or until cooked through.

3.2.1230

Happy early Mother's Day!!