What I want to make now...

http://www.danlepard.com/recipes/2010/04/2474/tamarind-coffee-cupcakes-with-fudge-frosting/

Maple Chocolate Walnut Scones

I'm really tempted to call these something like, "Hot Diggitty Dog Off the Hook Out of Control Wonder Scones" but I'm afraid I'm a bit of a Diana Berry when it comes to creative names, and even that kooky name doesn't do these justice.
These were inspired by a recipe I read on Bakerella for Pioneer Woman's cinnamon rolls. The scone recipe was inspired by the Red Plaid Wunder Cook Book.
Dough:
2 C AP Flour
2 T Sugar
2 t Baking Powder
1/4 t Baking Soda
1/3 C Butter or Pressed Palm Oil
1 Egg
1/2 C buttermilk or sour milk/coconut milk (1/2 C milk plus large splash of lemon juice)

Filling:
Toasted chopped walnuts
Chocolate Chips / Chopped Chocolate Bar

Glaze: ()
1/4 C? Maple Syrup (I suppose for a stronger flavor you could add a bit of mapeline)
A few T Hot Strong Coffee
Powdered Sugar
Tiny bit of vanilla

Preheat Oven to 400
Combine dry ingredients well and cut in butter / shortening until crumbly
Beat egg and add butter / sour milk
Stir in wet ingredients until just combined.
Turn out dough on floured surface and knead 12 times.
Divide in equal halves and roll or pat each into 8 inch circles.
Place one circle on the parchment & sprinkle with walnuts and chocolate
Cover with 2nd round of dough and seal edges by pressing gently together
Cut into 12 scones with a floured dough scraper. It is not necessary to seal the sides of each slice
Push pieces apart about 1/2 an inch or less
Bake approximately 15 minute or until golden in 400 Farenheit on a light aluminum pan with parchment paper.

While dough is baking heat maple syrup (1/4 C?) in a sauce pan. Add a few tablespoons of hot very strong coffee and stir in powdered sugar. Add each of these ingredients as needed while heating to create a thin glaze. Simmer down until glaze will harden when cooled. (Don't you love home made recipes - Where's Julia's cookbookery when you need it?)

When the scones are done place them on a plate, brush glaze on each scone and pour the remaining glaze over the scones (the scones will absorb the glaze on the bottom creating a slightly crunchy crazy yummy deliciousness).

Dunk in coffee!

Creamy Mint Brownies

My AMAZING  King Arthur's Flour Cookbook has a recipe for Faux-Reos that I have been dying to make but too lazy to make...Oreos have soy in them, so I've been looking forward to an alternative, mostly so I can just eat the filling.
These brownies are an alternative route to that goal.

I made Heiress Brownies (courtesy Namo!) and then topped them with the filling from the Fauz-Reos recipes, which I made minty, and then drizzled melted chocolate on them.  (Trader Joe's Organic Semi-sweet Chocolate - The Bomb.com!!!!)

I might make the topping green next time for fun.

Here's the recipe:

From the Kitchen of Namo:
Heiress Brownies (Sooooooo Rich!)*
Pre-Heat Oven to 375 F
- 4 Squares  of Unsweetened Baking Chocolate
- 2 Sticks (1 C) unsalted butter (shortening works too)
- 4 Eggs
- 2 C Sugar
- 1 C Flour
- 1 C Chocolate Chips

Melt chocolate and butter over low heat.  In a bowl mix eggs and sugar and then add chocolate butter mix and stir.  Once mixed, add flour and chocolate chips.
Pour in tinfoil lined, greased 9x13" baking dish and bake for 25-30 minutes or until done.

Topping:
- 1/2 Envelope (1 tsp and 1/4 heaping tsp) unflavored gelatin
- 2 T (1 oz) cold water
- 1/2 C (3 1/2 oz) shortening
- 1 tsp peppermint extract
- 2 1/2 C (10 oz) confectioner's sugar
(You could replace the peppermint with any extract - vanilla, raspberry, coffee, etc.!)

Combine gelatin and cold water in a small dish, then place the dish in a larger dish of hot water until the gelatin dissolves and is transparent.  Once dissolved, remove from dish and allow to cool to room temperature, but not until set.

Meanwhile...cream shortening and extract and add confectioner's sugar gradually and then beat in gelatin.  The result is almost fondant like.  You could use less sugar for a fluffier result.  Once mixed place between two sheets of wax paper and roll out.  Place rolled out topping on cooled brownies and drizzle melted chocolate over topping.

* (When I am making Heiress Brownies without all the extras mentioned above, I add 3/4 tsp vanilla and 1 C toasted walnuts.  Not part of the original recipe, but a tasty addition!)

Chocolate Pasta

A special (and very thoughtful) houseguest gave us a bag of Chocolate Pasta last year. Thank you again, Wm. I discovered the beautiful bag of chocolately pastas yesterday as I cleaned out cupboards for the amazing Kitchen make-over!

Tonight we had the pasta with the mole sauce (recipe on the bag). It was yummy. I don't know how authentic this is, but its tasty enough to make again and serve with tortillas or rice. I modified it just a bit. Make it as spicy as you like by adjusting the amount of chili powder used. I used only 1/4 tsp and it was very mild. We were still recovering from the chipotle!!*&$%*!! ranch beans I made yesterday.

Chicken Mole

2 Tbs olive oil

1/2 large onion, coarsely chopped

1 large garlic clove, minced

1/4 to 1 tsp chili powder

2 Tbs unsweetened cocoa

2 Tbs flour

1/2 tsp cinnamon

1/2 tsp powdered cumin

1 tsp salt

1 Tbs sugar

1/4 tsp dried oregano

1 can ready-cut tomatoes, undrained

1.5 cups chicken broth

1.5 to 2 cups cooked chicken, shredded or cut in cubes

Heat oil over med-high heat. Saute onions & garlic till translucent. In a small bowl mix all dry ingredients & spices. Add this mixture to the onion pan, stirring well. It will make a thick paste and smell delicious!! Add chicken broth about a third at a time, stirring well with each addition to blend. Stir in tomatoes, bring to a boil and turn down to simmer. Simmer covered for 90 minutes. Add chicken and heat through.

I started with 3 chicken thighs and simmered them for a couple hours in 4 cups of water with a bit of chopped onion, parsley & celery, thus making my own chicken broth and cooked chicken.

Now I'm curious to learn about more authentic chocolate mole recipes.

Speaking of the kitchen make-over; we got our building permit today!!!! We moved everything out of the breakfast nook, took off some dry-wall and began tearing up the two layers of laminate flooring and underlayment. I will never miss that old floor. I also began emptying out cupboards and packing things away. I still have full cooking abilities, so haven't gone into withdrawal. I'm hoping to avoid withdrawal by switching into full-on camping mode.