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Chocolate Banana Crunch Bread. Photo from http://www.thekneadforbread.com blog

                                             

I enjoy The Knead for Bread blog for its great bread recipes and scrumptious-looking photography.

A couple recipes on the site caught my attention when I visited the blog recently. They work great for breakfast, brunch, snacks or with tea. For those who agree that chocolate is its own food group, you’ll be happy to know that chocolate features prominently in both recipes.

* Chocolate Banana Crunch Bread – There’s no doubt that chocolate and banana pair well. Adding toffee bits makes this bread a sure winner!

* Triple Chocolate Scones – If one kind of chocolate is good, three kinds will be very, very, very good!

Hmmmm….I think I know what my weekend baking projects will be!

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How much fun is this sandwich cookie cake?? It would be perfect as a dessert for any occasion from a summer tea to a birthday party or backyard barbecue.

Sandwich Cookie Cake pan (image from Williams-Sonoma) Sandwich Cookie Cake (image from Williams-Sonoma’s web site) 

I picked up the pans to make this fun dessert this evening, racing into the Williams-Sonoma at Sherway Gardens at 8:58 p.m. (the store closes at 9 p.m.). Just in time!

img5m Sandwich Cookie Cake pan (image from Williams-Sonoma’s web site) 

The 9″ cast aluminum cake pans are exclusive to Williams-Sonoma and sell for $29.95 (US) for the pair. Bake your favourite brownie or chocolate cake recipe or mix in them, then sandwich the layers together with flavoured whipped cream, ice cream or buttercream icing.

Visit Williams-Sonoma’s website for more information and to read reviews about the pans. According to the online reviews, it’s really important to grease the pan well with cooking spray to remove the cakes easily.

I’ll have to hold off testing out the pans until next week as I’m off to New York City this weekend to take a Four-Star Breakfast cooking class at the Institute of Culinary Education and visit with my sister Loreen who lives on Long Island. We’ve got afternoon tea reservations in NYC at Lady Mendl’s Tea Salon on Friday.

Scones - miniWatch out! These bite-sized scones are more than a little addictive. And since they’re small, it’s easy to pop one, then another, and another, and…… in your mouth without keeping count!

That said, they pair perfectly with tea and are great for a party when you want to serve something a little different as a sweet. Just set out a bowl of jam or fruit spread and a bowl of clotted cream, stiffly whipped sweetened heavy cream (35% M.F.) or Cool Whip, along with a couple of small knives and watch the mini mountain of sweet little biscuits disappear.

Cream Tea Scones
(Makes about 20 1-3/4 inch (4 cm) scones)

2 cups (500 mL) all-purpose flour or 1 cup (250 mL) each all-purpose and cake & pastry flours
2 tablespoons (30 mL) granulated sugar
1 tablespoon (15 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) butter, softened
1 egg
2/3 cup (175 mL) milk or light cream
Sugar

In a large bowl, stir together flour, sugar, baking powder and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

In a small bowl, whisk egg; reserve 1 tablespoon (15 mL) to brush on tops of scones before baking. Stir together remaining egg and milk.

Using fork, stir egg mixture into flour mixture to make a light, soft dough. If dough seems too sticky, stir in a bit more flour. (I find I usually need a tablespoon or two (15 or 30 mL) less milk than called for so I hold back a little and only add it if necessary.)

Gather dough into a ball; on a lightly floured surface, lightly knead dough a few times until smooth. Gently flatten with hands or a rolling pin to 3/4″ (2 cm) thickness. Cut into 1-3/4 inch (4 cm) rounds with a cookie cutter. Place on an ungreased baking sheet. Brush tops with reserved egg. Sprinkle sugar over tops, if desired.

Bake in a preheated 425F (220C) oven until golden brown, about 9 or 10 minutes. Reduce oven temperature if scones begin to brown too quickly.

Recipe Source: Prizewinning Preserves by Yvonne Tremblay, Prentice Hall Canada, 2001. Recipe originates with food writer and author Carol Ferguson.)

Tips:
* Pronounce it “skawn” (like yawn) or “skown” (like own), as you wish!
* Don’t twist the cookie cutter when cutting out the scones or the edges will be pressed together and the scones won’t rise as high.
* Instead of mini scones, you can use a 2-1/2 inch (7 cm) round cutter or a glass to make approximately 10 larger scones.