Sweets for my sweets!

Apparently everyone loves sweets, or at least that's what Wes has noticed in terms of your comments.  Who knew he was such a diligent blog observer?  I knew he read it but I assumed that was to make sure my grammar and punctuation wasn't too embarrassing or that I didn't say something about him.  Anyway, if he is right, who am I to ignore your (obvious) requests.  I'm here to oblige with 2 tasty treats.

First are these admittedly odd cookies.  I had read some health studies on coconut oil and on a whim one day purchased some.  I think it has been sitting on my shelf for 6 months but I finally decided to use it.  This recipe was very easy and very tasty.  Now if you're not a fan of coconut, I'm not sure these are for you.  While they don't have actual threads of coconut, I can still detect the flavor from the oil.  I did feel a little better about eating these since they were missing butter but my greasy fingers reminded me there was something else in there!

Bye Bye Butter Chocolate Chip Cookies
by Picky Palate

1 Cup softened Virgin Coconut Oil
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
2 teaspoons vanilla
2 1/4 Cup flour
1 Cup pecans, ground
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips

1. Preheat oven to 375 degrees F. In a stand or electric mixer, cream oil and sugars. Beat in eggs and vanilla until well combined. Slowly add flour, ground pecans, baking soda, salt and chocolate chips until just combined.

2. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 9-11 minutes, until slightly golden around edges.

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Next up is one of my weaknesses.  I have a soft spot for any breakfast treats.  Scones are one of the delights that I discovered several years ago (at a local tea room) and have loved ever since.  I still haven't been able to duplicate the ones from the tea room but that doesn't stop me from trying!  I thought this recipe was interesting because of all the variations in terms of milk products.  I appreciate that because the ingredients in my fridge are never the same, especially when it comes to heavy cream and sour cream.

Scones 

from "Tamasin's Kitchen Bible" by Tamasin Day-Lewis, by way of No Fear Entertaining Blog

Yield 12-24 (depending on how you shape them)

Ingredients:

3 1/4 cup All Purpose Flour
1/2 tsp salt
1/4 cup sugar (+ more for sprinkling)

6 Tbsp butter (freeze right before you start)

and either

2 tsp baking soda + 2 tsp cream of tartar + 1-1/4 cup buttermilk, sour milk, yogurt or sour cream (mixed together - the mixture will start to bubble and rise)

or

2 tsp baking soda + 4.5 tsp cream of tartar + 1-1/4 cup milk (full fat) (mixed together)

1/2 – 3/4 cup strawberries or other fruit or dried fruit

Directions:

Preheat oven to 425F/220C and line a baking tray with parchment paper.

Sift together flour, salt and sugar. Grate in butter and quickly mix in liquid until spongy. 

Lightly knead until smooth and roll to about 1/2" – 3/4" (1-2 cm) thickness. 

Cut out scones with a 2" cutter...or whatever size you want, set on prepared tray for 10 minutes.  You could freeze them at this point if you didn't want to bake them all at once.  

Lightly brush with egg/milk wash and sprinkle with sugar.

Bake for 15 minutes or until a nice golden brown. Cool for about 5 minutes on sheet pan then move to rack to cool.