Saturday, 13 October 2012

Baked Sunday Morning - Oatmeal Peanut Butter Chocolate Chip Scones

So here is the second recipe I've made out of Baked Elements, Oatmeal Peanut Butter Chocolate Chip Scones and I've gotta say I'm loving this cookbook to bits! This week the bloggers from Baked Sunday Mornings are baking out of the peanut butter section of the book which is my second favourite after Caramel. 
Now lets get down to business, in a large bowl mix together flour, brown sugar, bi-carb soda, baking powder, salt and oats. Using your fingers rub through chilled butter.
Then make a well in the centre and mix in buttermilk, egg yolk and crunchy peanut butter. Mix together with choc chips and pat out gently to form a large round.
On a lined tray place scone dough and gently brush with egg white then sprinkle with raw sugar, or as I have with caramelised cacao nibs. Then using a knife divide into 8 wedges. Bake @ 180 degrees fan forced for approx 20 minutes, turning halfway through for an even bake.
The scones are done when they pull apart easily. Leave to cool for 5 minutes before breaking up and enjoying with.....
Strawberry Jam, butter and homemade Salted Caramel spread, Yum!
These scones were simple to make and although I'm a huge fan of salted caramel they just tasted better with jam. The cacao nibs gave an extra hit of flavour too. Check out how everyone else went and find the recipe at Baked Sunday Mornings. 

Friday, 12 October 2012

A Mulberry Inspiration

Browsing through my local fruit market I found beautiful fresh mulberries ready to be scooped up and taken home. I new there was brioche stashed away in my freezer, so I grabbed some creamy ricotta on my way, Inspiration had taken hold, Mulberries + brioche + ricotta =French toast! 

 First to defrost the brioche while mixing up an egg, a cup of milk, vanilla extract and sugar to taste.
Next to melt a dollop of butter and fry the eggy brioche till golden...
Now comes my mulberries lightly tossed in vanilla sugar and ricotta flavoured with orange zest, vanilla extract and sugar.
Ahh..the mulberries burst in my mouth and tasted wonderful on warm buttery french toast spread with ricotta. Can't wait to see what's at the markets next week, although I still have mulberries left over I wonder what else I can whip up.
Try this for brunch on the weekend with the seasonal fruit from your local markets and let me know what you create xx