Chocolate Hazelnut Scones

Who can resist scone for an afternoon tea...not me! Scones are extremely easy to bake...its so easy even a beginner can bake them in jiffy. There are ultimate rule for a perfect scone...DO NOT OVER MIXED THE DOUGH. Over mixing the dough will result in a dense and flat scones which is a disaster. That's what happen to me when i first started to bake scones years ago. Eventually, i learnt the tactic and baked hundreds of scones successfully.

I opted to bake chocolate hazelnut scones and instead of basic vanilla dough i added cocoa powder for extra chocolate flavor. The additional kick of chocolate in the dough enhance the chocolate flavor in this fluffy scones recipe. The crumbly texture of this dark beauty are simply marvelous. You can bite into crunchy toasted hazelnuts in every bite. As hazelnuts are my favourite nuts, i used them in this recipe. Feel free to replace them with your favorite nuts...almonds,macadamia and pistachios goes well with chocolate.

Ingredients

1 1/2 cups self raising flour
1/2 cup cocoa powder
2 tbsp granulated white sugar
1/3 cup dark chocolate chips
1/4 cup butter,chilled and chopped
3/4 cup buttermilk
1/3 cup chopped roasted hazelnuts
Pinch off salt
Dash of buttermilk, for brushing

Methods

Preheat oven at 220'C or 428'F. Line a baking tray with parchment paper and keep aside.

In a bowl, sift together flour,cocoa powder,baking powder and salt. Add sugar and mix well.

Add butter and rub the butter into the flour using your fingertips until flour mixture resembles coarse and crumble.

Add hazelnuts and chocolate chips. Stir until combined.

Add buttermilk and using a spatula, mix to combined.

Transfer dough onto working surface, lightly dusted with flour and knead for 5-7 seconds

Form dough into a disk about 6-7 inches in diameter and cut into 6-8 wedges. Brush with buttermilk.

Place wedges onto a prepared baking tray, leaving space between each wedges and bake for 20-22 minutes.

Remove from oven and cool in the pan for 5 minutes

Serve with chocolate sauce

Notes

• Do not over mixed the dough. 

Deep fried twinkies/twiggies

Deep fried twinkies is a carnival food and a sight not to be missed in the excitement of carnival. You'll come across atleast one or more food vendors selling soft and crispy deep fried twinkies dusted with confectioner's sugar,chocolate sauce or berry sauce.

Twinkies or twiggies as known in Malaysia, is a cream filled spongy mini cakes which can be found in most grocery stores and it comes in vanilla and chocolate flavor. I used chocolate flavored twiggies for my recipe and i'm sure vanilla flavored twiggies will be great too. If you are short of milk you can simply replace them with chilled water but of course the milk give a rich and creamy flavor to the fried twiggies. The spongy cream filled mini cakes in the inside and crispy golden batter is definitely worth a carnival food to enjoy.

Ingredients

4 twinkies/twiggies
4 cups vegetable oil for deep frying

For Batter

1 cup flour
1 cup chilled milk
2 tbsp vinegar
1 tsp baking powder
1 tbsp vegetable oil
1/2 tsp salt

Methods

Freeze twinkies for 3-4 hours.

In a frying pan heat vegetable oil for deep frying.


Combined flour,salt and baking powder in a bowl. Keep aside

In a large bowl, whisk together milk,oil and vinegar.

Add the dry ingredients into wet ingredients and whisk to a smooth batter.

Dunk the frozen twinkies into the prepared batter and deep fry for 2-3 minutes on each sides or till golden.

Remove to a plate lined with kitchen towel to drain excess oil

Transfer to a serving plate and drizzle with chocolate sauce or confectioner's sugar

Balsamic Figs and Cinnamon Pancakes

Balsamic figs is the magic ingredient in this recepi. If figs are not in season, feel free to use any fruits you desire. Peaches and nectarines works well for this recepi. I have a pint of figs in my fridge and a unopened bottle of balsamic vinegar which made me to come up with this magnificient combo for my morning breakfast pancake.

The key to the fluffiest pancake is not to over mixed. Little lumps here and there is okay. Over mixing the pancake batter will flatten the pancake from rising. The sweet smell of cinnamon aare simply irresistible and my whole house smells wonderful. The balsamic roasted figs bursting with flavour and the pancakes are super spongy and fluffy. Drizzle with honey or maple syrup and enjoy the wholesome goodness breakfast.

Ingredients

1 cup plain flour
1 cup whole milk
1 tbsp granulated white sugar
1 tsp cinnamon powder
1 tsp baking powder
1 tsp soda bicarbonate
1 tsp vanilla extract
1 large egg
2 tbsp melted butter
Pinch of salt
3-4 tbsp butter for frying

For The Balsamic Figs

6-7 figs,wash and halved
2 tbsp honey
1 1/2 tsp balsamic vinegar
2 tbsp butter
Pinch of salt

Methods

For The Balsamic Figs

Preheat oven at 180'c or

In a bowl add the honey,balsamic vinegar,butter and salt. Add the halved figs and tossed well.

Place the figs cut side up on a baking tray and bake for 20-22 minutes.

For the Pancakes

In a bowl, sieve together flour,salt,baking powder,soda bicarbonate and cinnamon powder. Set aside.

In another bowl, whisk egg,sugar,milk,melted butter and vanilla

Add the wet ingredients into the dry ingredients and mix till combined.


Heat frying pan and add a knob of butter for frying the pancakes. Using a laddle, drop a laddle full of the pancake into the frying pan and cook for 1 minute or till the batter dries up on the edge of the pancake.

Flip and cook for another 1 minute or till the edges become crisp. Remove from pan.

Arrange on serving plate and top with baked balsamic figs and drizzle with honey or maple syrup

Notes

• Do not over mix the batter this is to avoid getting a flat pancake

Apple Jalebi

Instead of trying plain jalebi i decided to go with apple jalebi which is new to me. Since i have few apples sitting in my fridge i tried to dip them in yeast fermented batter and deep fried. The deep fried apple slices dunk in sweet sugar syrup for an awesome taste and flavor. I used crunchy Fuji red apples for the recipe as that's what i had in my fridge. You can use any red apples or even Granny Smith apples for a little tangy taste.

Make sure you squeeze in lemon juice to prevent the sugar syrup from crystallizing. The yeast helps with fermenting the batter for the perfect jalebi. If you have a sweet tooth just like me, you'll definitely enjoy this gorgeous beauties. Serve them as it is or with rabri(thickened milk).

Ingredients

2 large red apples (cored and sliced)
1/2 cup all purpose flour
1 tbsp milk
1 tbsp granulated white sugar
1/3 cup water
1/2 tsp yeast
Vegetable oil for deep frying

Sugar syrup

1 cup cup water
1 cup granulated white sugar
Pinch of cardamom powder
Pinch of saffron threads
Few drops of rose water
1 tbsp lemon juice



Methods

For Sugar Syrup

In a pan boil sugar and water on medium heat for 10 minutes. Reduce flame to low and simmer till the sugar syrup thickens.

Add the cardamom powder,rose water,saffron threads and lemon juice. Stir and off the heat.

For Apple Jalebi Batter

In a bowl add flour,water,milk,sugar and yeast, Whisk well without any lumps.

Cover the bowl and let the batter rest for 30 minutes.

Heat oil in a pan on medium heat. Dip the apple slices into the prepared batter and fry for 2-3 minutes on each sides till golden.

Drain excess oil on paper towel and dunk the fried apples into the warm sugar syrup for 1-2 minutes.

Serve on a plate and sprinkle with saffron threads

Notes

• If the batter is too thick add little water to loosen it

• If the syrup cools down, place the pan back to the stove to warm it up for 1 minute.

Chocolate Hazelnut And Banana Crostini

I was craving for something with chocolate and banana but i'm not in the mood for paancakes or heavy cakes. I need something that is simple and easy too prepare. That's how i came up with this beautiful scrumptious chocolate hazelnut and banana crostini. Easy to make with simple ingredients and super easy to eat.

I admit this is not a healthy food but once in a blue moon we all have the rights to indulge and pamper ourselves with mouthwatering desserts aren't we? This delicious babies can be served as 'm entree or desserts for your dinner party and that's a good reason to make them right. I remember making this early of the year and only manage to blog them now...blame my health for the delay. The slightly toasted French bread topped with rich and chocolatay hazelnut spread and sprinkle with crunchy chopped hazelnuts in a super cute bite sized crostini ready to be served.

Ingredients

1 loaf French bread, sliced into 1/2 inches
1/2 cup chocolate hazelnut spread
2-3 bananas,sliced
2 tbsp chopped toastedhazelnuts


Methods

Lightly toast the sliced French bread on both sides.

Spread generously with chocolate hazelnut spread and arrange the banana slices on the top.

Sprinkle with chopped toasted hazelnut

Arrange on a platter as entree or dessert.