Posts Tagged ‘dessert recipe’

Tasteful Tuesday: White Chocolate Raspberry Scones

Tuesday, September 1st, 2015

Sometimes we like a sweet treat to go with our coffee in the morning, and this scone recipe is the perfect fix. Whether you serve them during brunch or after dinner as a dessert, these scones are sure to please.

Country Kitchen Preserves Print

What you’ll need:

  • Baking sheet
  • Parchment paper
  • 1 1/2 cups all-purpose flour
  • 1 cup white whole wheat flour
    (or, 1 cup more of all-purpose flour)
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter, cold and cut into pieces
  • 1/2 cup non-fat milk
    (substitute soy milk or almond milk if desired)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup fresh raspberries
  • 1/3 cup white chocolate chips


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flours, sugar, baking powder and salt. Cut butter into flour mixture using a pastry blender or fork until mixture resembles fine crumbs.
  3. In a small bowl, whisk together milk, egg and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Mixture may appear dry.
  4. Folk in raspberries and white chocolate chips until combined. Dough will be sticky.
  5. Turn dough out onto a well-floured surface. Knead dough gently until a shaggy ball forms (add flour as needed) and then pat into a circle about 1-inch thick.
  6. Cut into 8 pieces and place onto prepared baking sheet.
  7. Bake for 16-20 minutes or until scones are just starting to turn golden brown on the edges; remove to a wire rack to cool and enjoy!

Tasteful Tuesday: Loaded Pretzel Cookies

Tuesday, August 4th, 2015

It’s August, and Fall has already taken over at Sturbridge Yankee Workshop. To deal with the end-of-the-summer blues, what better way than to make – and indulge in – some deliciously loaded cookies? Pretzels, chocolate, coconut; these tasty delights have just the right amount of comfort in them to make those blues a little less severe.

Glass Cookie JarWhat you’ll need:

  • Cookie/Baking sheets
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups mini pretzels, broken up
  • 1 1/2 cups flaked coconut
  • 1 1/2 cups milk chocolate M&M’s


  1. Preheat oven to 350°F.
  2. In a large bowl, cream butter and sugars until light and fluffy; beat in eggs and vanilla.
  3. In another bowl, whisk flour, baking powder, baking soda and salt.
  4. Gradually beat into creamed mixture, and then stir in the remaining ingredients.
  5. Shape dough into about 1/4 cup-sized balls and place about 3 inches apart on ungreased baking sheets.
  6. Bake for about 12 to 14 minutes, or until golden brown. Remove from pans to cooling racks, let sit for about 5 minutes and then enjoy! Yields about 2 dozen cookies.

Tuesday Recipe: Rocky Road Brownies

Tuesday, May 27th, 2014
June 2 is Rocky Road Day. Participate in the fun with easy to make chocolate brownies turned rocky road with sprinkled marshmallows, chocolate and nuts.Rocky Road Cupcakes

  • 1 pkg. (20 oz.) brownie mix of your choice
  • 2 cups miniature marshmallows
  • 1 cup semi-sweet chocolate chunks
  • 1/4 cup milk
  • 1/2 cup peanut pieces (or nuts of your choosing)
Large Haeger Baker Blue

Labs and Chocolate Cake Print

Can you resist the temptation of these drool-worthy chocolate brownies?


  1. Prepare and bake brownie mix in 13×9-inch baking pan as directed on package for cake-like brownies.
  2. Remove brownies from oven; immediately sprinkle with marshmallows.
  3. Place chocolate chunks and milk in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Drizzle over marshmallows; sprinkle with nuts. Cool completely. Cut into 32 brownies.


  • Try sprinkled pistachios and dark chocolate
  • Make brownie cupcakes for individual servings
  • Swirl a touch of caramel sauce on top
  • Crumble these brownies over rocky road ice cream