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. 

 

Chocolate Coffee Cake...Without Coffee

It's a Baked Sunday Morning again and this week the challenge was Chocolate Coffee Cake. For those that are new to my blog every two weeks there's a group of bloggers that bake the same recipe out of Matt Lewis & Renato Poliafito's Baked Explorations cookbook.

This week I wasn't going to do the challenge as I'm not too fond of butter cream and only a few people in my family enjoy the flavour of coffee, but then I thought I'd soldier on and make my own version. For the recipe go here, Baked Sunday Mornings.



The recipe called for a Classic Chocolate Cake but when it came to assembling I did away with one of the three layers of cake as it was getting to high for my liking. Next came the Coffee butter cream minus the coffee & with an addition of more vanilla. Not being a fan of butter cream I only made half the amount to layer between cakes.

Then I made a rich ganache using equal amounts of thick cream and dark chocolate. I like a rustic homemade look so I doused the cake in semi-set ganache and swirled it with a palette knife until I was happy.

To finish it off I sprinkled it with caramelised cacao nibs dusted in gold shimmer. These two little monsters look impressed!

The cake was lovely and moist, the butter cream gave it an extra hit of flavour and the ganache turned it into what all chocolate tortes should be, deliciously decadent.

 And uhh, little Livy Lou enjoyed herself to!