recipes

Quick 5-Ingredient Scones

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I just have to share this recipe that comes from the giant cookbook/textbook The Joy of Cooking. I’ll include my tweaks that make these scones extra-delicious! And soooo fast to make. They also happen to be dairy-free and vegan and only require 5 ingredients! The scones I made today (photo below) have fruit added, but these scones are delicious with just the 5 ingredients.

Ingredients:

  • 1 + 3/4 cups all-purpose flour
  • 2 + 1/2 teaspoons baking powder (NOT soda!)
  • 1 or less teaspoon sugar (organic, if you have)
  • 1/2 teaspoon salt
  • 1+1/4 cups thick coconut cream

The coconut cream should be almost as thick as butter. It replaces the butter and eggs in the original recipe. I scoop it out of canned coconut milk and that works great. The only problem is that the amount of thick cream varies between cans. It’s best if you have two 14-oz (400 ml) cans to scoop the thickest coconut cream from. Pro-tip: don’t shake the cans! The thickest cream rises to the top, so just open them and start scooping!

I increased the amount of baking powder in the original recipe because, let’s face it, most of the baking powder on our shelves is probably a little old and has lost some of its potency.

Directions

Preheat oven to 450 F. Get a baking stone or cookie sheet ready. Baking stones work great for these! Combine all dry ingredients and make a well in the middle. Measure out and add the coconut cream. If you like, you can add 1/2 cup dried fruit such as blueberries, cranberries, chopped apricots or candied ginger. Whatever you add should TOTAL 1/2 cup, and don’t use wet fruit like frozen blueberries. You would have to plan ahead to thaw them and dry them out a bit. These scones are still delicious without any add-ins!
Mix the minimum amount to combine everything.

Sprinkle about 1/4 cup of flour on a clean counter or large cutting board. Dump dough onto that and shape into a circle 3/4 inch (about 2 cm) thick. You don’t even really need to use a rolling pin. Cut with a knife into 6 or 8 wedge shapes. Transfer the wedges onto the baking stone. Take a little more coconut oil/milk (the thinner stuff) and brush it on each wedge. Sprinkle a tiny pinch of sugar on each. Without the glaze, the scones will be a bit dry and won’t brown up as nicely as they bake.

Bake in the oven about 15 minutes, until golden. Let them cool slightly before moving them. Eat WARM with a little butter or coconut oil. Yum!

Easy, Delicious Ice Cream Cake

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I am catching up on my blogging, and I wanted to share a recipe for Ice Cream Cake that is so easy, you won’t buy them from anywhere anymore! I actually made two – one that’s chocolatey and one with raspberries!
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You will need:
– A springform pan like this one:
spring-form pan
– A cookie sheet or another pan that the springform pan can sit in.
– A freezer with enough room to hold the cake while it sets. You might want to go see if you have room and make a flat space big enough for the cookie sheet now! At the minimum, you have to freeze the springform pan, but it’s a bonus if you can fit the cookie sheet too. A large chest freezer is best.

Chocolate Supreme Ice Cream Cake

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Ingredients

2 containers of ice cream, 1.5 quart (1.4 L) each (image at the bottom of this post)

Two-bite brownies, in a 800 gram tub (scroll down for image)

    • *Save 3 br
    ownies for the top*
    • 10 packag
    es of Kit Kat chocolate bars
    3 packages of Ferrero Rocher chocolates (a total of 9 balls), or whatever other chocolate you like
    1 roll of Rolos, or whatever chocolate you like
    A small amount of dark chocolate, such as 1 bar of dark chocolate or a square of dark baker’s chocolate
    Chocolate sundae sauce

Instructions

1. Take the ice cream out of the freezer for about 20 minutes to let it soften a little. Meanwhile, make space in your freezer to put the cake when you are done.
2. Put the springform pan on the cookie sheet. Carefully open the Kit Kats and place them standing up inside the pan, facing out. They will be taller than the pan but don’t worry about that.
3. Cover the bottom of the pan with one layer of two-bite brownies. Put some in upside down to help them fit together snuggly. Cut some brownies into thirds or quarters to fit in between the gaps. Don’t fuss over it too much, though!
4. Scoop the chocolate ice cream in, filling the pan up about half way. Embed some rolos and Ferrero Roches inside the chocolate ice cream. Every now and then, drizzle some chocolate sauce too.
5. Keep filling the pan with chocolate ice cream, chocolates and sauce until you run out. Place 3 brownies on the top, centered (or whatever you fancy). Shave some dark chocolate on top and/or drizzle some more chocolate sauce!
6. Place in the freezer, nice and level, for at least 2 hours. You can definitely make this a day ahead and it will be fine. Take it out of the freezer for 10 min before serving, or it will be very hard to cut. Keep it on the cookie sheet or other serving tray because it will start to melt and make a mess! Don’t forget to take the outer ring of the springform pan off! It works well to cut pieces 3 Kit Kat bars wide, which will give you 13 servings.

Vanilla Raspberry Chocolate Ice Cream Cake

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Ingredients

    2 containers of vanilla ice cream, 1.5 quart (1.4 L) each
    800 gram tub of two-bite brownies
    10 packages of Kit Kat chocolate bars (In the photo, I ran out of Kit Kats but had another type of similar chocolate bars)
    3/4 cup raspberry jam
    A small amount of dark chocolate, such as 1 bar of dark chocolate or a square of dark baker’s chocolate
    2 cups frozen raspberries (save 1/2 cup for the top)

Instruction

Follow steps 1- 3 above.
4. Add scoops of vanilla ice cream and random raspberries until the pan is halfway full. Smooth out the ice cream.
5. Spread the raspberry jam in a layer on the ice cream. Fill the rest of the pan with scoops of ice cream and randomly added raspberries until you run out of ice cream. Smooth the top. Place your last raspberries on top and then shave some dark chocolate on it as well!
6. Place in the freezer, nice and level, for at least 2 hours. You can definitely make this a day ahead and it will be fine. Take it out of the freezer for 10 min before serving, or it will be very hard to cut. Keep it on the cookie sheet or other serving tray because it will start to melt and make a mess! Don’t forget to take the outer ring of the springform pan off before cutting it! It works well to cut pieces 3 Kit Kat bars wide, which will give you 13 servings.

I have to be honest with you — I am going off of memory here! You should probably buy double the ice cream, just in case. 🙂
Enjoy, everyone! You can see how easy this is and you can customize it however you like! 😀