White Chocolate-Raspberry Scones

There is a great little coffee shop in town that I visit frequently.  They serve amazing pastries, one of which is a White Chocolate-Raspberry Scone. Needless to say, I've eaten my share of these yummy treats so I decided to try to find the magic recipe so I could create these anytime.  These are the result!  Would it be bold of me to say that these are better than the coffee shops?  Well, I think they are! Try them for yourself and see if you don't agree.  Perfect on a Sunday morning with a nice cup of coffee. 


You'll need:
1 3/4 cup all-purpose flour
3 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. firm unsalted butter
1 large egg, beaten
1/2 tsp almond extract
1/2 c. whipping cream
Additional whipping cream
Sugar
3/4 cup frozen unsweetened raspberries
2/3 cup white baking chips

Directions:
Heat oven to 400 F.
In a large bowl, mix flour, 3 Tbsp. sugar, baking powder and salt. Cut in butter, using pastry blender until mixture looks like fine crumbs.
In a smaller bowl beat the eggs. Stir in whipping cream and almond extract.
Add raspberries and white chips to the dry ingredients.
Stir in wet ingredients to dry until mixed.
Place dough on ungreased cookie sheet. Roll or pat dough into an 8-inch circle. Cut into 8 wedges. Brush with whipping cream and sprinkle with sugar.
Bake for 18-23 min. or until golden brown. Allow to cool for a short time. Carefully separate wedges and remove from cookie sheet. Serve warm.

Guinness Chocolate Cupcakes with Bailey's Irish Cream Frosting

May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.

Happy St. Patrick's Day!


...these cupcakes are magically delicious...!!!!



For the cupcakes, you'll need:
1 cup Guinness beer
2 sticks unsalted beer
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
1/2 cup sour cream

For the frosting, you'll need:
1 stick unsalted butter, softened
4 cups confectioners sugar, sifted
5 tablespoons Bailey's Irish Cream (or to taste)

Preheat oven to 350 degrees. Line two cupcake pans with 24 cupcake liners.

Combine the butter and Guinness in a small saucepan over medium heat until the butter melts. Add cocoa powder and whisk until smooth. Remove from heat and set aside.

Combine the flour, sugar, baking soda, and salt in a large mixing bowl. Mix together with a whisk. In the bowl of an electric mixer, combine the eggs and sour cream. Beat just until combined. Add the beer mixture to the eggs and beat again, just until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.

Fill cupcake liners about 2/3 full with batter. Bake until a toothpick inserted in the middle comes out clean - about 20 minutes. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting: Place the butter in a bowl and beat on medium-high speed until fluffy, about 3 minutes. Slowly add the confectioner's sugar to the bowl and continue beating until completely incorporated. Add the Bailey's and mix until smooth, adding more if necessary to get the desired consistency for frosting. Frost the cupcakes as desired.