Fresh strawberries appear year round these days. And they seem to speak the language of love at Valentine’s Day, perhaps because of their bright red color.
Although we prefer locally picked ripe berries in season, supermarket strawberries work perfectly to perfume almond scone dough. After baking, these scones have an uneven surface, crisp, golden edges and specks of strawberry throughout.
It’s cold outside but warm in our kitchens. We’re thinking of – what else – chocolate for Valentine’s Day. We’ve put a gooey heart of chocolate into a warm coffee-scented chocolate cake.
What better way to celebrate a special birthday, anniversary or Valentine’s Day than with a warm, dense chocolate dessert. Inspired by molten lava cakes that have been so popular recently, we created an easy chocolate batter flavored with coffee. All of the ingredients are mixed into a batter that is beaten in a mixer until it resembles fluffy marshmallow. The batter can be mixed ahead and kept for several days in the refrigerator to be baked to order. (Fill the individual ramekins in which you plan to bake the batter ahead of time then bake them right before serving.) A gooey center of Love’n Bake® Chocolate Schmear® doubles the chocolate punch, retaining its moistness after baking.
For the Chocolate Mocha Lava Cake Recipe, Click HERE.
Happy New Year. On the last day of a long, relaxing holiday season, we’re thinking about freshly baked yet simple treats. A few years back we experimented with scones and our Schmear Fillings. We found ways to layer scones with these fillings.
In this recipe, we’ve paired our favorite scone dough with Chocolate Schmear. The fudgy layer of deep chocolate complements the crisp butteriness of these scones. Be sure to knead the soft dough just enough so that it develops some elasticity. But try not to over knead so that your scones are tender when baked. (Four to six good turns should work well.) Work gently to spread the Schmear so as not to tear the dough. And if you do, no need to worry. The dough can be easily patched. Swirls of chocolate throughout the scone when baked add to its appeal.