Breakfast Pastries · Rachel's Recipes

Triple Chocolate Scones

For the past few weeks (or should I say entire school year) I’ve been so busy and stressed out that I haven’t had much time to bake, let alone write. However, I only have one week until graduation, so I figured I could bake something to help get me through my last couple of finals. The result was Triple Chocolate Scones! They’re perfect anytime of day whether it be for breakfast, a snack, or a healthy dessert. This recipe features whole wheat flour and a flax seed “egg” as usual and is low in sugar too! Enjoy a fresh, warm scone with a hot cup of tea or a tall glass of milk.

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The first step to this recipe is making an “egg” with ground flax seed and hot water. Heat three tablespoons of water on the stove and whisk with one tablespoon of ground flax in a medium sized bowl. Then set the mixture aside and preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.

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In a large bowl, combine the flour, sugar, cocoa, salt, and baking powder. Stir until everything is evenly distributed.

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When all the dry ingredients are mixed, cut in 1/3 cup of cold butter. To get it started, I used a pastry blender, but towards the end, I used my hands to make sure there were no clumps of butter left. It gets a little messy, but the best way to get a sense of dough is to use one’s hands.

Now that the butter is mixed in, add the chocolate milk and vanilla to the “egg” and whisk it well.  Then pour it into the dry ingredients. Be sure to use chocolate milk with no high fructose corn syrup or artificial flavors.

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Stir the ingredients the best you can–it can be a little tough since scones are by nature a little dry. Again, you may need to knead the dough with your hands. Once everything is mixed, fold in one cup of miniature chocolate chips.

Turn out the dough onto a lightly floured surface. As you can see in the picture, I had a little too much flour, but if that happens, they will turn out just fine. Divide the dough into two sections and form each one into a circle, roughly two inches high. Then cut each circle into eight pieces and place them on the prepared baking sheet. If you wish, you can sprinkle each scone with some course, decorative sugar.

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Bake the scones for about 12-14 minutes. When you think they are done, test them with a toothpick. It should come out clean, but some melted chocolate chip is okay. After a few minutes, place the scones on a cooling rack. Enjoy!

Makes 16 scones

Ingredients:

1 Tbs. ground flax seed

3 Tbs. hot water

2 cups whole wheat pastry flour

1/3 cup sugar

1/3 cup cocoa

1 Tbs. baking powder

1/2 tsp. salt

1/3 cup cold butter

1/2 cup low fat chocolate milk

1 tsp. pure vanilla extract

1 cup mini chocolate chips

Course sugar (optional)

Directions:

  1. In a medium sized bowl, whisk the flax and hot water to make an egg substitute. Set aside.
  2. Preheat the oven to 400°F and line a baking sheet with parchment paper or with a silicone baking mat.
  3. In a large bowl, mix the flour, sugar, cocoa, baking powder, and salt.
  4. Cut in the butter and begin combining the ingredients using a pastry blender. Then, use your hands to make sure all the butter is evenly distributed and there are no large pieces left.
  5. Add the milk and vanilla to the flax mixture and whisk them together.
  6. Pour the liquid ingredients into the large bowl and stir until the ingredients come together. Again, you may have to use your hands to knead the dough since scones are by nature a little dry.
  7. Fold in the chocolate chips.
  8. Turn out the dough on a lightly floured surface and divide it into two pieces. Form each piece into a circle about two inches thick.
  9. Cut each circle into eight triangular scones.
  10. Place all 16 scones on the baking sheet and if desired, sprinkle them with course sugar.
  11. Bake for 12-14 minutes. A toothpick inserted into the center should come out clean when they are done with the exception of some melted chocolate from a chocolate chip. Enjoy!
Breakfast Pastries · Rachel's Recipes

Orange-Raisin Irish Soda Bread

With St. Patrick’s day being this past week, I figured I should be a little festive. As a result, I made some Irish soda bread. However, instead of just adding raisins, I used some orange zest too to give it a springtime kick. This whole wheat, low sugar, egg free bread is best enjoyed with a hot cup of tea and some fresh orange slices. Enjoy!

0319171228aPreheat the oven to 375°F and line a small baking sheet with parchment paper or a silicone baking mat. I prefer using the mats because they are reusable and result in less waste.

Heat three tablespoons of water in a teapot and whisk with one tablespoon of flax seed in a small bowl to make an “egg”. If you don’t have an egg allergy or flax seed, one normal egg will work just fine.0319171235a

Then, wash an orange and grate the peel until you have about one tablespoon of zest. Set aside.

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In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and orange zest. After that, cut in three tablespoons of cold butter. Don’t be afraid to get in there and mix it with your hands. I find that to be the best way to work with cold butter.:)

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Fold in a heaping 1/3 cup of raisins and set the bowl aside.

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In a separate, medium sized bowl, combine the buttermilk, skim milk, and “egg”.

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Add the wet ingredients to the dry ingredients and stir until everything is well combined. Turn out the mixture onto a well floured surface and knead until you have a nice dough to work with. Form it into a small, round loaf.

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Transfer the dough onto the prepared baking sheet. With a sharp knife, cut an X in the center of the loaf, being sure to cut all the way to the edges.

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Bake at 375°F for approximately 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

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Enjoy with the lefter orange and hot cup of tea!

Ingredients:

3 Tbs. hot water

1 Tbs. ground flax seed

2 cups whole wheat pastry flour (plus some extra for kneading).

1 Tbs. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 Tbs. orange zest

3 Tbs. cold butter

1/3 cup raisins

1/2 cup buttermilk

1/4 cup skim milk

Directions:

  1. Preheat the oven to 375°F.
  2. Line a small baking sheet with parchment paper or a silicone baking mat.
  3. Heat the water in a teapot and whisk with the flax seed in a small bowl. This will make an “egg”.
  4. Zest the orange and set aside.
  5. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest.
  6. Cut in the butter and combine it with the other ingredients by hand.
  7. Fold in the raisins.
  8. In a medium bowl, combine the buttermilk, skim milk, and “egg”. Add this mixture to the dry ingredients.
  9. Turn out the mixture onto a well floured surface. Knead until it forms a nice dough.
  10. Shape the dough into a round loaf and transfer to the prepared baking sheet.
  11. With a sharp knife, cut an X in the center of the loaf, being sure to cut all the way to the edges.
  12. Bake for approximately 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Tip: Try substituting the raisins for blueberries. Just be sure to toss them lightly in flour first so that they do not discolor the bread.

Breakfast Pastries · Rachel's Recipes

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins, though similar to Pumpkin Chocolate Chip Muffins, offer a sweeter, more summery flavor. The bittersweet chocolate adds the perfect a touch of richness to the subtle sweetness of banana and the spiciness of cinnamon.

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The first thing I like to do when making these muffins is mashing the bananas so that I know exactly how much I have. Three overripe bananas or somewhere between 1 and 1/2 cup’s worth typically works well.

If your bananas aren’t quite overripe, they will still work, but the muffins will not have a very strong banana flavor. I also want to point out that while you may see people try to “ripen” bananas in the oven or microwave on YouTube, these techniques do not actually work. They will soften the banana and maybe leave it blacked and/or smoking, but by no means will it sweeten them.

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After the bananas are mashed and placed in a small/ medium sized bowl, mix the flour, sugar, baking powder, salt, cinnamon,  and flax seed in a separate, larger bowl.

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Add the milk and applesauce to the banana and whisk until combined.
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Add the wet ingredients to the large bowl. Mix the ingredients until there are no more clumps of flour, but be sure not to over mix.
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Once all of the ingredients are combined, fold in a heaping cup of chocolate chips. Cover the bowl and place it in the refrigerator for at least an hour. When the hour is almost up, preheat the oven to 425° F and line a muffin tin with 10-12 muffin cups. I prefer using 10 to get slightly larger muffins. At the end of the hour, fill the muffin cups to the top for ten muffins or 2/3 full for 12 muffins. When the oven is ready, bake them for about six minutes or until they start to rise. Then turn the oven down to 400°F and bake for another eight to ten minutes. Test them with a toothpick when you suspect them to be done.
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Allow the muffins to rest in the pan for 15 minutes before placing them on a cooling rack. Check out the full recipe below. Enjoy!

Ingredients:

1 3/4 cups whole wheat pastry flour

1/2 cup sugar

1 Tbs. baking powder

1 Tbs. cinnamon

3/4 tsp. ground flax seed

1/4 tsp. salt

1/2 cup skim milk

1/2 unsweetened applesauce

1 1/3 cups overripe mashed bananas (about three)

1 cup semi-sweet or dark chocolate chips

Directions:

  1. Peel three overripe bananas, mash them on a plate, and measure how much it is. There should be between 1 and 1 1/2 cup’s worth.
  2. In a large bowl, add the flour, sugar, baking powder, cinnamon, flax seed, and salt. Mix until combined.
  3. Add the bananas, milk, and applesauce to a small/ medium sized bowl and whisk until combined.
  4. Pour the wet ingredients into the larger bowl. Stir until there is no more flour is visible, being sure not to over mix.
  5. Fold in a generous cup of chocolate chips.
  6. Cover the batter and allow it to chill for at least an hour. It can also be stored overnight.
  7. When the hour is almost up, preheat the oven to 425°F and line a muffin tin with 10-12 muffin cups.
  8. Fill each cup full for ten muffins or 2/3 full for 12 muffins.
  9. Bake at 425°F for about six minutes or until they start to rise. Then decrease the temperature to 400°F and continue baking for another eight to ten minutes.
  10. When the time is up, check with a toothpick to see if they are done. The toothpick should come out clean, but some melted chocolate is okay.
  11. Allow the muffins to rest for 15 minutes before turning out onto a cooling rack and giving them a taste.

 

 

Breakfast Pastries · Rachel's Recipes

Pumpkin Chocolate Chip Muffins

Just because fall is over and I find myself in the midst of another classic Wisconsin winter is no excuse to take a break from my signature Pumpkin Chocolate Chip Muffins. Like many of my favourite baked goods, I’ve adapted a recipe from Bunner’s, a fabulous vegan and gluten-free bakery in downtown Toronto. I love their recipes because they are all egg and nut free. However, being that I’m far from vegan and not gluten-free, I’ve taken it upon myself to make some substitutions and personalize the recipe. While it may sound like this recipe is another unclean pastry, it is actually whole wheat, cholesterol free, and essentially fat free (aside from the chocolate).

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Add the whole wheat pastry flour, sugar, baking powder, cinnamon, ginger, flax seed, and salt in a large bowl. Mix until all the ingredients are combined. Feel free to experiment with the amounts of cinnamon and ginger based on your personal preference. If ginger is too strong in general, a good a substitute is Penzey’s Pumpkin Pie Spice.

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In a smaller bowl, add the pumpkin, milk, yogurt, and molasses. Mix until combined. If it’s January and your molasses is too cold to pour (or you just need a substitute), pure maple syrup is a milder, delicious option.

 

 

 

 

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Add the wet ingredients to the dry ingredients. Mix everything until there are no clumps of flour, but be sure not to over mix. Then fold in the chocolate chips. Cover the bowl and place in the refrigerator for at least an hour. A few minutes before the hour is up, start preheating the oven at 425°F and line a muffin pan with 10-12 muffin liners, depending on how big you want to make the muffins.

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When the batter is chilled, spoon it into the muffin cups. In order to get bigger, puffier muffins, fill the cups to the top. If you prefer smaller muffins and more of them, only fill the tins 2/3 full. When the oven is preheated, place them in the middle of the top rack. Bake for about six minutes. When you see them rising, decrease the temperature to 400°F and bake for another 8-10 minutes. If you use silicone muffin liners, you may need to bake them longer. When a toothpick comes out clean (with the exception of chocolate), they are done. Let them cool for about 15 minutes before turning them out onto a cooling rack.

 

 

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Enjoy with maple ice wine tea, hot chocolate, or apple cider!

 

Ingredients:

1 3/4 cups Bob’s Red Mill whole wheat pastry flour

1 cup sugar

1 tbsp. baking powder

1 tbsp. Penzeys Chinese Cassia Cinnamon

1 1/2 tsp. ground ginger or 1 tbsp. Penzey’s Pumpkin Pie Spice

1 1/2 tsp. ground flax seed

1/4 tsp. salt

1 cup pumpkin purée

1/2 cup skim milk

1/2 cup non-fat Greek yogurt

2 tbsp. blackstrap molasses

1 cup dark chocolate chips

Steps:

  1. Mix all the dry ingredients except for the chocolate chips in a large bowl.
  2. In a medium bowl, mix all of the wet ingredients.
  3. Add the wet ingredients to the dry ingredients.
  4. Fold in the chocolate chips.
  5. Let the batter chill in the refrigerator for at least an hour and up to overnight. This will allow them to get puffier.
  6. Towards the end of the hour, start preheating the oven at 425° and line a 12-cup muffin tin with liners.
  7. When the batter is chilled, evenly distribute the batter between the muffin cups. If you want bigger muffins, distribute the batter between 10 cups rather than 12.
  8. Bake for seven minutes at 425°.
  9. When the muffins start rising, turn the oven down to 400° and bake for another 10-12 minutes.
  10. Test them with a toothpick to see when they are done.
  11. Let them cool for about 15 minutes before placing them on a cooling rack.