Chocolate and Almond Rolled Scones

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It’s been a month. An actual entire month. And I haven’t written one single blog post.

To be fair, I spent three weeks in America (which was unbelievably incredible btw, just so you know) and I literally had no time to bake, shoot and write a post (I don’t care, that is a valid excuse and I am sticking to it)

As for the other week and a half in which I’ve been at home? I have very little to say for myself… is two week long jet lag believable? No.

Sorry blog.

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Does chocolate and almonds all rounded up in scone dough get me off the hook. Yeah, I think so.

The best thing about these scones is everything. Not only is the scone dough beautifully light, fluffy and moist, but the centre is made with melted dark chocolate and ground toasted almonds. Yuuuummmmm, right?! Toasting the almonds before you grind them gives them so much more depth in flavour. It compliments the dark chocolate beautifully and contributes to the moist-ness of the scone. Umphf.

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These amazing scones were inspired by the beautiful Joy and her Biscuit Cinnamon Rolls. The woman is an inspiration herself, I had to mention her somewhere on this blog, amirite?!

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Seeing as no one in this house likes cinnamon (yep, I live with a bunch of neanderthals) I had to adapt the recipe to fit specific family requirements.  The melted chocolate soon hardens and becomes like a chocolate bar in the centre of the scone and it is divine.

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I know what you’re thinking: “but Fabienne, scones aren’t usually rolled up with a filling, are you suffering from a serious head injury?” no, my little muffins, I am not. To say “hello Britain!” after neglecting it for 3 weeks I found a recipe that takes the ‘swirl’ aspect of a bun and combines it with a typical English brekkie food. I’m so smart, no?! Scone dough is way better than a sweet bread dough yo…

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In other news, thetubbybaker is getting all sophisticated. Srsly, the day I got back from America, I went out to PC World and bought me-self a camera (the Canon 1100D, to be exact) and I am so happy with my purchase; not only do my pictures look 100% better in quality, but I now have the opportunity to properly practice food photography.

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You want these in your life. Don’t even lie, I know you do.

Here’s my recipe (adapted from Joy The Baker):

  • 3 cups self raising flour
  • 2 tbsp golden cast sugar
  • 1/2 tsp baking powder
  • 1/2 cup chilled and diced unsalted butter
  • 1 egg
  • 1/2 tsp salt
  • 3/4 milk

For the filling:

  • 2/3 cup dark chocolate
  • 2/3 flaked almonds

First thing you’re gonna wanna do is eat the chocolate, but don’t, just set the oven to gas mark 6/200°C/400°F and grease and line and rectangular baking tray. Stay strong. Place the almonds on a baking tray and pop them in the oven. These should only take 10-15 minutes to turn a golden brown colour at the edges, but keep an eye on them. When they have achieved said colour, allow them to cool.

Sift together the flour, sugar, baking powder and salt in a large bowl. Throw (not literally) in the butter and – using your fingertips – rub it into the dry ingredients (you can use a pastry cutter or a fork if you so desire). In a separate, slightly smaller bowl, beat together the egg and the milk until combined. Add the wet ingredients to the dry and fold together using a round edged knife. When the dough begins to pull together slightly, turn it out onto your work-surface and kneed gently until everything has just combined. Do not over work this dough, you’ll lose the light fluffy texture immediately.

Transfer your cooled, toasted almonds into a food processor or blender and pulse until finely chopped – but not powdery (a bit of texture is niceeee). Melt your dark chocolate either in the microwave or on a double boiler and then combine with the almonds.

Roll out the dough to a 1cm thickness and into a rectangular shape (just try your bestest). Then spread over the chocolate and almond paste all over the dough – try to refrain from spreading right to the edges, it’ll only leak out when you cut the dough. Starting at one end, fold the edge of the dough over into itself and continue to roll down your rectangular(?) shape.

Wrap a long piece of string around the rolled dough (leaving 3 cm between each cut) and pull both ends to cut each roll evenly. You can just use a knife if this is too complicated. Place each roll into the prepared pan (with a little bit of space between them) then brush the tops with a little bit of milk. Bake in your oven for 15 minutes or until the tops of each roll have turned golden brown.

Ohhhh yeesssss…

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Chocolate Chip Muffins

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Okay, we may be going back to basics here, big time, but I honestly think that sometimes the simple chocolate chip muffin is so underrated, and also done in completely the wrong way.

And also, I completely disagree with this accusation that “muffins are just ugly cupcakes” because it is completely untrue. Are you not seeing how beautiful these muffins are?! Besides. Muffins beat cupcake by a long shot. Cupcakes are dry and far too small, muffins are moist, delicious, huge and packed full of anything you want to put into them. I wanted chocolate chips.

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Well, actually, my mum wanted chocolate chips. My parents are going away to France this weekend to visit my Nan. When we were shopping, my dear mother said “we need to go and get some cakey things for me and dad to eat on the boat” no, woman. You have a baker in the house. I will bake for you dammit. And that’s how these gorgeous creatures (can I call a muffin a creature?!) were born.

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Also, did I tell anyone that I’m going to America in a week? Yep. 1 week in San Francisco, 1 week in Los Angeles and the final week in Las Vegas. Ohmygod so excited.

The most exciting thing for me about this holiday will be all of the new and exciting food that I can never get my hands on (because England is a deprived country) and I’ll get to bake completely awesome things in an awesome country in a new and awesome kitchen. I’ll bring my own utensils though.

Boring part (my actual life) of the blog over, let us direct our attention bake to muffins. Yummm.

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A mixture of dark and milk chocolate chips in this recipe is ideal; you get little hits of super sweet (milk) and rich (dark), which compliment each other b-e-a-utifully.

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My secret moistening agent is sour cream. Truth be told, I made my friend a chocolate fudge birthday cake for her birthday, and I had sour cream left over after making it. So why should it be wasted when it can be used so beautifully?!

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I’ve talked enough, here’s my recipe (makes 9 muffins):

  • 130g unsalted butter
  • 80ml sour cream
  • 1 egg + 1 egg yolk
  • 175g golden caster sugar
  • 250g plain (all purpose) flour
  • 1 1/2 tsps
  • 80ml milk
  • 80g milk chocolate chips
  • 80g dark chocolate chips

Preheat the your oven to gas mark 5/190°C/375°F and line a muffin tray with 9 muffin liners. Melt your butter in a saucepan over a medium heat. Keep an eye on it and remove from the heat once the butter begins to foam.

In a large bowl, beat together the sour cream and the eggs. Add in the melted butter and beat again to incorporate. In a separate bowl, sift together the flour, sugar and baking powder.

Add all of the flour/sugar/baking powder in one go and fold together until just combined. Add in the milk and whisk together until combined.

Toss the chocolate chips in a tablespoon of flour and then fold 3/4 of them into the batter. You’ll need to reserve a 1/4 to sprinkle on top of the muffins, make ’em look all pretty and what not.

Using an ice-cream scoop or two tablespoons, fill the muffin liners with the batter, then sprinkle on a few of the reserved choco chips for decoration.

Bake in the oven for 30 minutes, or until a toothpick inserted into the centre of the middle muffin comes out clean.

Allow to cool in the tray for an hour, then transfer the muffins to a wire rack to cool completely.

Then just eat them. 

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You are welcome 😉

Brownie, Marshmallow and Rice Krispie Treat Bars

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Shall I be honest with you? This bar was a complete experiment that paid off.

Usually, if I’m trying something new out in the kitchen, I don’t take pictures because I know it won’t go on the blog if it doesn’t work; I swear to myself this is just a test. But let’s just say, I was feeling pretty adventurous, and I decided to track my progress through this recipe juuuussssttt in case it paid off.

And dayyumm did it pay off

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Basically, these bite-sized bars are a layer of brownie, topped with a layer of toasted marshmallows and then completed with chocolate rice krispie treats…

Do you feel like crying? I feel like crying.

But although I guarantee a river of tears as you bite into these, I promise they will be worth every tear. Did I take the crying metaphor too far? Probably. Bare with me, chocolate makes me excited.

I originally got the inspiration from Sally’s Baking Addiction – one of my all time favourite blogs.

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I have a habit of gliding through the recipe index of my favourite food blogs whenever I have some free time – because I’m such a nerdy foodie – and I happened to, although just for one divine moment, glide across a little something that looked like this.

Thank you, Sally. I bow down to your amazing imagination.

And so, from that beautiful picture, I decided to create my own brownie krispie-marshamllowy-bitey-thingys; you follow?  Make these, I promise you they are as beautiful as they look.

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Oooo that brownie layer… Pop that baby into the oven and, as soon as it comes out, place the marshmallows on top. Pop them under the grill for 30 seconds to toast them off…

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Squish those beauties down to cover the surface of the cooked brownie and then… (yep, it’s not over yet…)

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Mix your rice krispies with your molten milk chocolate then smother them on top… Let it cool, and chill in the fridge, and what to you end up with?

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Do you love me for this? I love me for this.

My recipe; for the brownie layer:

  • 3 free range eggs
  • 165g light brown muscovado sugar
  • 165g unsalted butter
  • 200g (good quality) dark chocolate
  • 3 (heaping) tbsp plain flour
  • 1 (heaping) tbsp cocoa powder
  • 1 tsp vanilla extract
  • 12 large marshmallows

For the rice krispie layer:

  • 100g of rice krispies 
  • 400g milk chocolate

First melt the butter and the chocolate on a double boiler until both have melted and combined. Take off the heat and leave to cool. Preheat the oven to gas mark 5/190°C/375°F then grease and line a rectangular baking tray well – you need to be able to get these babies out.

Beat the eggs until frothy, then add the sugar and beat again until the mixture has thickened. Add the vanilla extract and beat again to incorporate. Pour in your cooled butter and chocolate mixture and combine everything together. Add the flour and the cocoa powder, beat until just combined – do not over mixture your batter. Brownie bread does not sound appealing, amirite?

Transfer the mixture to your baking tray and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the middle of the brownies comes out clean. Whilst the brownies are in the oven, cut your marshmallows in half.

When the brownies are done, take them out of the oven and onto a wire rack. Immediately place the marshmallows on top and place the tray under the grill for 30 secs to toast the marshmallows. When the marshmallows have obtained a golden brown top, take them out and smush down (smush; to press down lightly on a squishy object to expand the surface area of said object) so that all of the toasted marshmallows are touching – like a bed of melted marshmallows – yummy.

Then make the rice krispie treats. In a large bowl, add melted milk chocolate to the rice krispies and fold together to combine. Spoon the mixture on top of the brownies and marhsmallows (spreading over evenly) then leave to cool at room temp for 1 hour.

After the hour, take the bars out of their tin, and allow to cool completely at room temperature for a further 2 hours. Transfer the bars to the fridge and chill for another 2 hours. SO MUCH WAITING URGH.

Finally, take them out of the fridge, cut into bite-size squares and eat! 

Oh my…

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