Chocolate Cherry Scones

• 2 cups white whole wheat flour + more for cutting (can also use all-purpose flour)
• 1/4 cup cocoa powder (I like Ghirardelli brand)
• 1 tablespoon + 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/3 cup (about 6 tablespoons) unsalted butter (salted butter is fine, I just suggest you reduce the salt to 1/2 teaspoon)
• 1 large egg
• 3/4 cup heavy whipping cream
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla extract
• 3/4 cup chopped dried cherries
• 1/3 cup dark chocolate chips

DIRECTIONS:

1.  Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. In a large bowl, mix together the flour, cocoa powder, baking powder, and salt.
3. Cut the into chunks and add it to the flour mixture. Using your fingers or a pastry blender, cut the butter into the flour mixture until it resembles course crumbs.
4. In a separate small bowl, beat the egg. Add the heavy whipping cream, pure maple syrup, and vanilla. Mix well.
5. Create a well in the dry ingredients, then pour the wet mixture in. With a wooden spoon, mix the dough just until it all comes together. Add the cherries and stir until combined.
6. Spread a little flour on your pastry surface and turn the dough onto the surface. With your hands, and using a little flour if necessary, shape the dough into an approximately 8-inch x 5-inch rectangle. Cut the dough in half down the middle and again across so that you have four rectangles. Slice each rectangle on the diagonal to create two rough triangles.
7. Carefully transfer the scones to the cookie sheet and bake until set, about 15 minutes.
8. Let cool for about 10 minutes, then transfer to a wire rack with paper towels underneath (the paper towels help with clean-up). Allow to cool completely.
9. Place chocolate chips in a small microwave-safe bowl and microwave at 50% power for 30 seconds. Stir and cook at 50% power in 15-second increments until the chips melt completely smooth when you stir them. With a spoon, drizzle the chocolate over the scones. Let cool so the chocolate will harden, then serve.

Chocolate Fudge

2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional 

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.



Read more at: http://www.foodnetwork.com/recipes/alton-brown/chocolate-fudge-recipe.html?oc=linkback

Chocolate Snowcaps

6 ounces dark chocolate, broken in small pieces, melted over hot water

3/4 cup AP flour

1/3 cup cocoa (I used Guittard’s Cocoa Rouge)

1 1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup room temp butter

1 cup packed brown sugar

2 large eggs

1 cup powdered sugar, or as needed

*Bake at 350 degrees F.  for about 12 minutes, depending on size 

http://foodwishes.blogspot.com/2013/12/chocolate-snowcaps-theres-snow-on-them.html?m=1