Chocolate Chip Scones

Ingredients

2 cups flour
2 t baking powder
1/4 t salt
3 T sugar
4 T cold, unsalted butter, cut into chunks
7 T half and half
1 large egg plus one large egg yolk
2 t vanilla
1 cup semi sweet chocolate chips

Set the oven for 375 bake and line a baking sheet with tin foil, sprayed with Pam.

In a food processor, mix flour, baking powder, salt and the sugar.

Place butter chunks on top and process.

In a small bowl whisk half and half, the egg, the egg yolk and vanilla and then pour into food processor while processing.  The dough will form into a large clump.  Take it out and put it on a cutting board with a bit of flour.  Put in the chocolate chips and knead.

Put chunks of dough onto the baking sheet (it should make about 6-8 scones).

Bake 30-35 minutes.

Transfer to a wire rack and cool completely.

Tortilla Torta

Back in our newlywed days where I could cook nearly anything this recipe was an instant favorite of my husband's.  Our eldest child doesn't like the flavor profile of this recipe and our youngest would rather eat a burrito.

But 20 years later, this old favorite is still a favorite.

Tortialla Torta
Serves 4

Ingredients
one 16 oz can fat free refried beans
1/2 ripe avocado, chopped
1/2 cup plus 2 T chopped scallions (divided)
salt and pepper
one 10 oz can enchilada sauce
8 6 inch corn tortillas
2/3 cup shredded cheddar cheese

Directions
Preheat oven to 425 degrees F.  Coat a 9 inch pie pan with cooking spray.

Combine beans, avocado and and 1/2 c chopped scallions into medium bowl.  Add salt and pepper.

Spread 3 T enchilada sauce on pie pan.  Place one tortilla on the sauce.  Spread tortilla with 1/4 beans and then sprinkle with 1 T cheese.  Continue until you run out and on the top tortilla, place sauce and cheese and the 2T chopped scallions.

Coat a sheet of foil with spray.  Put foil, spray side down, over the tortillas.  Bake for 23 minutes.  Cut into four slices.

Serve with a side salad or steamed broccoli.

Business that are Local that I support

So many malls and online shopping are available to us today.  However, it is the local businesses that I like to support.  The people that know your name and what you like and who you are.

Many of you remember how much I loved Green Planet Toys in Newton Highlands.  Annabelle stocked amazing toys, games and puzzles and more.  She and her spouse and her dog were at the store all the time. I miss them and the store, but here are some other local places:

Newtonville Books - great collection of books, and will help you find the right book for the hard to shop for relative.

Brookline Booksmith - same as above, but their cookbook selection is amazing.

New England Soup Factory - Marjorie.  She loves her soups and she loves her customers.  She loves Israel and Jewish Overnight Camp.  Love supporting her business and love eating her soups!  (Plus the cookbook is amazing.

Galit's Treats - YUM.  And no Wifi!  She wants people to talk to each other.

Kolbo - a great local Judaica store, who has something for everyone

China Fair - I love walking around the store on Needham Street.  You never know what cooking supply you might find!

Leatherworld - while not cheap, they have the stuff you need to travel when you need it.

Keyes Drugstore - service -

Walnut Market - always something tasty

"Zucchini Fries"

I usually double this recipe for leftovers. 

Ingredients:
2 zucchini, cut into spears
kosher salt
2 T olive oil
3/4 cup panko bread crumbs

Sprinkle the zucchini spears with salt and let stand at room temperature for 10 minutes.

Preheat air fryer to 390°F

Gently blot the zucchini with paper towels to remove any excess moisture. Place in a large bowl, drizzle with the olive oil and gently toss. Spread the panko on a plate. Roll the zucchini in the panko, coating all sides and pressing firmly so the crumbs adhere.

Place the zucchini in the tray and insert into the air fryer. Cook until the zucchini is slightly crisp and golden brown, about 10 minutes, turning the spears over halfway through cooking.

Transfer the zucchini to a platter and sprinkle with salt. Serve immediately.

Delicious Vegetarian Chili Recipe

My husband, Adam, LOVES this chili that I found in magazine in 2011, however I have made my own special modifications.  I serve this with a fresh green salad, freshly made cornbread and a side of rice.  I use a Zojirushi rice cooker.

Serves 6 people.

2 T extra virgin olive oil
1 package of Morningstar Grillers
1/2 sweet onion, finely chopped
1 clove garlic, minced
1 Tablespoon Chili 9000
1 teaspoon ground cumin (from The Spice House)
1 15 oz can black beans (drained and rinsed)
1 15 oz can pinto beans (drained and rinsed)
1 14 oz can diced tomatoes (with the liquid)
salt and pepper

Serve with a side of shredded pepper jack cheese and a bag or corn chips.

In a large pot, heat the olive oil over medium high heat.  Add the grillers and cook for 5 minutes.  Add onion, garlic, chili and cumin and cook over medium low heat for 5 minutes.  Add the beans and the tomatoes and bring to a simmer.

Cook for 15 minutes.

Season with salt and pepper.

Serve.

Another Day - Another Cake

I am always up for making a cake.

And now that I have all these fancy NordicWare Bundt pans, I was ready to try a new cake.

And since a friend, doesn't like chocolate and she was coming to the party, had to try the New York Times Old Fashioned Doughnut Bundt Cake.

It was amazing.  Even the chocolate lovers took a second slice.

Spiced Chocolate Torte Wrapped in Chocolate Ribbons - a baking story

My parents had a family friend that was an amazing cook and baker when I was growing up.  I knew I liked to bake back then, but one Christmas she brought the most amazing looking cake.  I have never forgotten the look of the cake or the taste of the cake.  Decades have passed since that Christmas.

When my kids were younger I found the cake on the internet and made it for family friends.

Here is the cake recipe.

Typically I read the recipe and make sure I have all the ingredients, including the correct type of bittersweet chocolate and run.

And I started to make the cake and the buttercream and things were going well until the recipe said to freeze for two hours. . . . fine.

I did.

And I was back in the kitchen making the chocolate glaze.  Things were going well until I started the chocolate ribbons.

I was in the middle of making it and then it said to turn pasta machine to widest setting. . . . . what????  Pasta machine???  I don't have one of those!  I read the remaining recipe, and it turns out that my cake was going to be missing the ribbons.

Cake still looked good but wasn't perfect.

I presented the cake after dinner and cut into the chocolate spice cake, and my guests were silent.  They loved the cake.

And then I put the recipe away and pulled it out on New Years Eve 2019.

This time I knew my cake would be missing the ribbons, but boy did it taste amazing.