Chocolate Chip Hazelnut Scones

To say I was not happy about my 30th birthday was the understatement of the century. (Flashback to July, by the way!)

But so is saying I have the best hubby on the planet.

In short, while he shooed me away to a massage, he planned, cooked for, and threw an amazing surprise tea party. And it was no small feat! There were games (Sheryl Jeopardy, which included sound effects, buzzers, Daily Doubles, and Audio Daily Doubles; and pin the cane on Sheryl—not as happy about that one!), prizes from Godiva and Baskin-Robbins (enough for multiples when there were inevitable ties), and my favorite—all the food was labeled like I would have done. :) He even invited out-of-town friends (back in February!), some of whom actually came! The craziest part is that he took off of work the day before to prep it, but in order to not raise any eyebrows, he left the house in his work clothes as usual then spent the entire day at his parents' house making tea sandwiches (chicken salad, egg salad, cucumber mint), picking up an ice cream cake from my favorite ice cream shop at the only far-away store left in our area, and baking scones.

Not just any scones.

He got a recipe from a coworker, baked them on his day off about a week before the party while I was at work, then fed them to me as a test batch, saying his coworker made them. Wow! That coworker could bake!

Yeah, he made them and they were awesome. Here, finally, is the recipe.

Chocolate Chip Hazelnut Scones
makes 16 scones
4 c. all-purpose flour
3 T. sugar
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
3/4 c. cold butter, cut into small cubes
1 egg, separated
1 1/2 c. refrigerated hazelnut nondairy creamer*
1 1/2 c. semisweet chocolate chips
Additional sugar for dusting

Preheat oven to 425 degrees F. In a bowl, combine flour, sugar, baking powder, salt, and cream of tartar. Cut in butter until crumbly with pasty blender or rub the butter into the flour with your hands. In a separate bowl, whisk egg yolk and nondairy creamer together; add to dry ingredients just until moistened. Stir in chocolate chips.

Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-inch circle; cut into eight wedges. Separate wedges and place on a greased baking sheet or Silpat.

Beat egg white with a fork; brush over dough. Sprinkle with additional sugar. Bake at 425 for 15–18 minutes or until golden brown. Serve with butter, clotted cream, or jam.

*Don't like hazelnut? The fun part is swapping out the hazelnut nondairy creamer for other flavors. Get creative!

My Birthday

I'm super late (although I started this post on 7/25 so at least there's the illusion of being posted in my birth month), but it's now become a tradition to share my birthday desserts every year.

We attended a wedding in NY on the Hudson the day before my birthday, so although my birthday was spent in a car, we did intentionally stop to get a peanut butter cup sundae (with "peanut butter puddles" ice cream) in Hershey, PA at one of my favorite ice cream establishments.

Yeah, so I'm sort of anti-Hershey, but the roads were paved brown so it made me happy.

On our way home, we stopped for dinner at Chef Geoff's downtown. Their Dark Chocolate Tart with Mint Chocolate Chip Ice Cream was divine! Sooooo rich though. Not for the quasi-chocoholics—only the hardcore ones. (And, as in previous years, I still had a birthday cake waiting for me at home... oof.)

The following day, M really REALLY outdid himself and took me to Restaurant Eve for dinner. We didn't do the tasting menu, but had a wonderful dinner in the bistro and the most faaaaabulous peanut butter chocolate dessert (see a theme?) imaginable: The Butterfinger.

Specifically, "'Butterfinger' Napoleon of Dark Chocolate and Peanut Butter Mousse with Vanilla Ice Cream."

Holy cow. HOLY COW. It was more salty than overly sweet and definitely the highlight of my entire meal (and birthday). It was so good that it needs a close-up shot.

Until next year...

A Triple-Layer Birthday

A certain hubby of mine recently turned 30 and I found it appropriate to raise (literally) his standard birthday cake to new levels. Three of them to be exact.

I almost considered this gorgeous cake (with chocolate frosting throughout, of course), but I chickened out at the last minute since it was a new recipe and an important birthday. I noticed when making the cream-filled chocolate cupcakes earlier in the week that the cupcakes didn't really "dome" much—which would be perfect for a layer cake. When the layers get too rounded at the top, they become difficult to stack unless you trim them (and I'm just not advanced enough for that).

I won't duplicate the recipe here (it's right below this one!) but since I only have two 9-inch round cake pans, I used one 24-cupcake recipe to evenly fill two pans (be sure to butter and flour the pans first!), baked that off, let cool, released from pans, etc., then made a half recipe of the cupcake recipe to fill one more cake pan. However, since you can't really halve three eggs, I did want to mention that I used just one egg in the halved recipe and everything turned out just fine.

Cooking time varied slightly as well, with two pans in the oven taking about 33 minutes to fully cook (but test on your own with a toothpick).

I doubled the chocolate buttercream frosting (rather than multiplying by 1.5) and that was a good idea since there's so much surface area on a triple-layer cake (and hubby is all about the frosting anyway).

Finally, to pipe on the lettering, I used a basic vanilla buttercream recipe—just a small batch. I'd double the following recipe if you wanted to use it to actually frost anything like a batch of cupcakes. This is the recipe given to us at the Sur La Table class and is used on the whoopie pies as the filling. You could add some food coloring if you'd like!

Vanilla Buttercream Frosting
1/4 c. unsalted butter, at room temperature
1.5 c. powdered sugar
1.5 T. heavy whipping cream—milk will definitely do though
1/2 t. vanilla extract (or my new favorite paste if you want the flecks!)
pinch of salt

Cream butter and powdered sugar in the bowl of an electric mixer fitted with the paddle attachment, starting on low and increasing speed to medium, until mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, and salt and beat on high until smooth, about 3 minutes. Scoop into piping bag or large zip-top bag with the corner snipped to pipe on details.

Happy birthday!

Scout's 2nd Birthday: Carrot Cake with Cream Cheese Frosting

Well, my little puppy is now, officially, an adult dog.

Let me preface this post by saying that I never thought I'd be that dog owner. Talking to him like he's a baby? Crazy. Birthday parties? Ha! You have got to be kidding me.

"Hi, momma. I waited right here for you to come home."

...then it all went out the window.

He's my starter-kid. My fluffy protector. My companion. My running buddy. My comedic relief. MY BABY!!

I knew a small slice of carrot cake would make Scout very happy, but if feeding to doggies, omit the frosting on that piece, since dairy and dogs don't mix.

One thing I like about this recipe is that matchstick carrots are a great time-saver. You can chop them for a few seconds in the food processor or run a knife through them just to make them slightly more palatable in the cake. So simple.

Carrot Cake with Cream Cheese Frosting
1 1/3 c. flour
1 c. sugar
1 1/2 t. baking soda
1 t. baking powder
1 t. cinnamon
1 t. allspice (I used pumpkin pie spice)
1/2 t. nutmeg
dash of salt
2/3 c. canola or vegetable oil
3 eggs, lightly fork beaten
1 1/2 c. finely grated peeled carrots or matchstick carrots, chopped
1 c. chopped walnuts (reserve some for topping)

Preheat oven to 350 degrees. Grease two 9-inch round pans, two 8-inch square pans, one 13x9-inch cake pan, or prepare 18 cupcake liners.

Whisk together the first eight ingredients in a large bowl. Add canola oil and fork-beaten eggs. Stir chopped grated carrots and walnuts into mixture.

Scrape batter into pan(s), and spread until even. Bake until toothpick inserted in center of cake comes out clean: 25–30 minutes in round or square pans; 30–35 minutes in 13x9 pan; 20 minutes for 18 cupcakes.

Cool in pan for 10 minutes. Slide knife around edges to loosen if removing from pan. Frost when completely cooled.


Cream Cheese Frosting (half recipe of what I use for red velvet):*
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/2 t. vanilla extract
2 c. confectioners' sugar, or to taste

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Frost cake when completely cool, and top with additional chopped walnuts, if desired.

* You may need to double the frosting recipe for a layered cake, but this was enough for a single-layer 13x9 pan.

Happy Birthday, Scouty!

Magic Coconut Pie

Well, it's mom's birthday again. This is her one time per year that she can beg for coconut—and coconut-hating dad can't do anything about it. :)

I was slightly skeptical about this one. It sounded so 50s. Seriously, Bisquik and coconut and no pie crust? It reminded me of this awful Bisquik Mexican dish I had to eat as a kid. Um, enjoy your "pie" mom! But I immediately changed my tune when I started breathing in the warm coconut, which reminded me so much of our honeymoon to Barbados and this coconut pie we would order at this bar on the beach. It was coconut and eggs and sugar and probably nothing else and it was just so amazing. This pie... this is my new pie. Custard on the inside, crunchy on top. We just loved it. Well, not dad, but the rest of us. ;)

Recipe from Baker's coconut bag.

Magic Coconut Pie
2 c. milk
3/4 c. sugar
1/2 c. Bisquik
4 eggs
1/4 c. butter, softened (at room temp)
1 t. vanilla
1 1/3 c. Baker's (preferred by my mom) angel flake coconut

Preheat oven to 350 degrees. Mix milk, sugar, Bisquik, eggs, butter, and vanilla in a blender on low speed for approximately 3 minutes. Pour into a greased 9-inch pie plate. Carefully sprinkle with coconut, making sure it doesn't overflow!

Carefully slide pie into oven and bake for 40–45 minutes or until center of pie is set (no longer jiggles when you attempt to take it out of the oven) and top is golden brown. Serve either warm or cool.

Store leftovers (ha!) in the refrigerator.

Custard!

Birthday

Ever wonder what a chocoholic would eat on a day all about her? (July 18, so I'm a little behind...)

This (Michel's Chocolate Bar, basically a large Kit-Kat bar with hazelnutty goodness).


This (they forgot my birthday candle and brought out another scoop of homemade ice cream, with a candle this time, with our check).

And this (both the Chocolate Truffle Cake from my coworkers and mom's Inside-Out Chocolate Bundt Cake, yes, with ice cream).

Oof.

Scouty's First Birthday!: Devil Dog Cake

I apparently grew up in the wrong part of the country to know what Devil Dogs are, but they are little chocolate cakes with marshmallow filling made by Drake's out of New Jersey.

I also didn't realize just how many people out there on the Web are obsessed with them.

In any case, we threw a little party for Scout's first birthday, and for the human cake (the dogs got a dog-friendly cake), there's really no better tribute to our naughty little pup than something called a devil dog!

Because I was short on time, I just used Duncan Hines devil's food cake mix from the box, but any of the recipes above would make a great base for the chocolate cake. I ended up using the epicurious recipe for the marshmallow frosting (it's the same as on smitten kitchen). If you like a super sweet frosting, this one's for you.

Devil Dog Cake
1 box Duncan Hines devil's food cake mix (prepared according to box)

Marshmallow (or seven-minute) Frosting:
2 large egg whites
1/2 c. sugar
1/4 c. light corn syrup
2 T. water
1 t. vanilla extract

Make cake according to package directions (I made it with two round pans).

For the frosting, combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. When cake is cool, frost. I suppose that for a *true* Devil Dog, you should only frost between the layers to make it look like the Drake's cake, but I wanted it to look more like a traditional birthday cake.


(Tip: This frosting was GREAT for piping details. It's thick and glossy and doesn't run—although the dye colors do run a little bit. I reserved about a 1/2 cup of frosting that I put in different ramekins and dyed before piping.)


Yes, I am aware that I went to this much trouble for a dog. But this cake was for the humans!

What you mean? Dis no chocolate cake!
(Yes, that is a Pound Puppy birthday hat. Don't judge.)

Happy first birthday, fuzzy guy!

Peanut Butter Chocolate Cream Pie

My mom adores cream pies. Chocolate cream pies and coconut cream pies are her top two (and my dad asks for a banana cream pie every father's day and birthday)... I guess I have cream pie parents. For mother's day this year, I made her favorite chocolate cream pie, so for her birthday, I wanted to switch it up slightly. For as long as I can remember, my mom's favorite has been peanut butter chocolate anything, and I take after her in that regard. So what better birthday treat than a peanut butter chocolate cream pie?!

I enjoyed this pie because the flavors are separate (not too much chocolate, nor too much peanut butter) and it's pretty when you slice it since it has two layers. And it's quite easy! Another rave for epicurious!

Peanut Butter Chocolate Cream Pie
1 9-inch Oreo or graham cracker crust
4 large egg yolks
2/3 c. sugar
3 1/2 T. cornstarch
3 c. half and half
1 T. unsalted butter
1 t. vanilla extract
1 c. (6 ounces) semisweet morsels
1 c. (6 ounces) peanut butter morsels
1 c. chilled whipping cream
2 T. powdered sugar

Place yolks in medium bowl. Combine sugar and cornstarch in heavy medium saucepan. Whisk in half and half. Bring mixture to boil over medium-high heat, whisking constantly. Boil 1 minute. Whisk half of mixture into yolks to prevent curdling. Return yolk mixture to saucepan. Boil 1 minute, whisking constantly. Remove from heat. Stir in butter and vanilla.

Place chocolate chips in medium bowl. Add 1 cup hot custard and stir until chocolate chips melt and mixture is smooth. Add peanut butter chips to remaining custard in saucepan and stir until peanut butter chips melt and mixture is smooth.

Spread chocolate mixture evenly into prepared crust. Gently spoon peanut butter mixture over chocolate, spreading to edge of crust. Place plastic wrap atop pie to prevent skin from forming. Cool pie on rack 1 hour. Refrigerate until set, about 2 hours. (Can be prepared 1 day ahead.)

For the topping, just prior to serving: Using electric mixer, beat whipping cream in medium bowl until soft peaks form. Add powdered sugar and beat until stiff peaks form. Gently spread topping on top of pie. Sprinkle with grated semisweet chocolate, if desired.

Happy birthday, mom!

Mom's Chocolate Inside-Out Birthday Bundt Cake!!!

First, I'd like to share a birthday in the life of inkpadchocolate.

7:15 a.m. Discover peanut butter cup wrapped in birthday wrapping paper from hubby. Devour peanut butter cup on way out the door.
8:30 a.m. Get to work, begrudgingly.
11:30 a.m. Get surprise Chocolate Truffle Cake from coworkers from Bread & Chocolate.

1:30 p.m. Break for lunch at Dickey's Frozen Custard for rich chocolate custard. (melted too fast to take a picture, sorry!)
3:30 p.m. Decide to get the heck out of there and hoof it to Georgetown Cupcake for a lava fudge cupcake. Walking 12 blocks = I deserved it!

5:30 p.m. Meet hubby for dinner at Faccia Luna in Arlington. After fettuccine alla bolognese dinner, devour their Chocolate Noir, one of my very favorites.

7:30 p.m. Meet up with parents and in-laws for Mom's Chocolate Inside-Out Birthday Bundt Cake and Peanut Butter 'n Chocolate Baskin-Robbins ice cream.

12:00 p.m. Go to sleep knowing that your arteries (and hips) can recover tomorrow. It only happens once a year. :)

Mom's Chocolate Inside-Out Birthday Bundt Cake
1 package (4-serving size) JELL-O instant chocolate pudding mix
1 box Duncan Hines Dark Chocolate cake mix (mom prefers it over Devil's Food)
12 oz. bag chocolate morsels
1 3/4 c. milk
2 eggs

Preheat over to 350 degrees. Combine pudding mix, cake mix, chocolate morsels, milk, and eggs in a bowl with a spatula. Mix by hand until well blended, about two minutes. Pour into greased Bundt pan.*

Bake at 350 for 50–55 minutes or until cake springs back when lightly pressed with finger. Cool 15 minutes in pan; remove from pan and continue cooling on rack.

Serve with ice cream. This baby's rich!

* Tips for greasing a chocolate cake: since the last thing you want to see on a chocolate cake is white flour, after greasing the pan with a leftover butter wrapper (preferred), simply dust the pan with cocoa powder instead of flour. Be sure to bang the cocoa around the pan so it adheres to most of the butter and dump out the excess.

Happy birthday to me...

Chocolate Birthday Cake Frosting

Yippee! My first post on my first-ever blog!

I have been thinking about starting a chocolate blog for quite some time now, so many of these recipes are out of date. Pretend it's November for this one!

While I generally make chocolate concoctions much more crazy than this, my in-laws and husband always have a traditional layered chocolate cake for their birthdays. My father-in-law was out of town, so we surprised mom with a cake on her birthday!

They always use Duncan Hines Devil's Food Chocolate Cake mix for the cake part. My husband came up with a quick way to make white icing for piping letters onto the cake (also below).

Mom2's Chocolate Frosting:

1 stick unsalted butter
1/3–1/2 c. milk
2 2/3 c. powdered sugar
1 t. vanilla extract
1/2–3/4 c. cocoa powder

Cream butter well. Add cocoa and powdered sugar alternately with milk. Add vanilla. Beat to desired consistency and add more milk a little at a time if needed. Taste often! Frost room temperature cake, preferably with an offset icing spatula.

My Hubby's Quick White Icing:
powdered sugar
milk
splash of vanilla extract

Put a few teaspoons of powdered sugar into a cup. Add milk and splash of vanilla extract, stirring often and rapidly, until desired consistency (and sickening sweetness!) is attained. Scoop into plastic bag, snip off tip, and pipe letters or designs onto frosted cake.

Raging success! Happy birthday, mom!