Pomegranate Orange Scones Recipe

Okay, before I get to the recipe, I have to admit that until last week, I'd never tasted a pomegranate in my life. When this deep, dark secret was revealed, my granddaughter and my next door neighbor lady, who just happened to deliver a few pomegranates, were horrified. Bethany proceeded to peel the pomegranate right then and there, and I was initiated into the wonderful world of arils.

 dvdbeaver.com

So I ate my first pomegranate arils. Eating pomegranate arils was a lot like eating really sweet and juicy fruit at the same time as chewing on dry field corn. But the juicy part disappears and you're left with a bit of mealy stuff in your mouth.

If you didn't grow up on a farm, you might not have eaten dry field corn. It's not something that our mother served us at the dinner table, of course, but a kid eats dry field corn for the same reason that they lick a block of salt that's been set out in the pasture for the cows or drink out of a mud puddle.


Pomegranate Orange (Chocolate) Scones, Recipe:
Makes seventeen 3.5 inch scones

The original recipe, which I tweaked a bit, was found at runningtothekitchen.com

4 c. all purpose flour
1 c. butter, cubed
2/3 c. sugar
2 t. salt
2 T. baking powder
1 t. baking soda

1 c. buttermilk
2 eggs
1/3 c. orange zest
6 oz. mini semi-sweet chocolate chips
2 c. pomegranate arils (in this case, it was all the arils from two pomegranates)

Preheat oven to 400 degrees F.  Spray heavy jelly roll pan with no-stick cooking spray.

Combine flours, butter, sugar, salt, baking powder, and baking soda in stand mixer fitted with the paddle attachment. Mix on medium speed until finely mixed.

In a small bowl, whisk together all remaining ingredients except chocolate chips and pomegranate arils. Pour wet ingredients into stand mixer and mix together on medium speed until incorporated. Add 6 oz. mini semi-sweet chocolate chips and mix into the rest.

Fold in pomegranate arils.

Drop by large spoonfuls onto baking sheet. Bake at 400 degrees for 18-20 minutes until lightly golden brown on top and edges.

Best served warm with REAL Wisconsin butter!

And the mealy stuff doesn't hang around your mouth. It works well into the whole scheme of the scone.

***

So I just now took them out of the oven and have a buttered scone sitting here in front of me. I took a bite...........................  Here's my assessment:

Tender and Delicious!! Lots of pomegranate arils, plenty of orange zest, and mini semi-sweet chocolate chips are a terrific combination.

This would be a nice treat early on Christmas morning, to go along with your freshly-brewed coffee or tea!

***

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Chocolate Orange Bundt Cake

Moist and Delicious

Chocolate Orange Bundt Cake

with too much frosting

Chocolate Orange Bundt Cake, Recipe:

Although the original recipe came from Food.com, I'll admit that I added the chocolate and more orange zest than it called for - because I love orange - and chocolate.

1/2 lb. butter, softened
2 1/2 c. sugar, divided
4 large eggs, room temp
1/3 c. grated orange zest
3 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1 t. salt
3/4 c. freshly squeezed orange juice divided
3/4 c. buttermilk at room temp
1 t. vanilla extract

Preheat oven to 350 degrees
Butter and flour Bundt pan
Cream butter and 2 cups of sugar in a bowl
Mix in eggs, one at a time, add zest.
Sift flour, baking powder, baking soda, and salt together.
In another bowl, mix 1/4 c. orange juice, buttermilk, and vanilla.
Add flour and buttermilk mixture alternately to the batter, beginning and ending with flour.

Melt 12 oz. semi-sweet chocolate chips
Stir melted chocolate chips in half of the batter.
Pour white batter into bundt pan
Pour chocolate batter into bundt pan.
Swirl a bit with a chopstick or skewer
Bake 45-50 minutes or until toothpick or knife comes out clean.

Cool for 10 minutes. Turn out onto cake plate.

The recipe calls for a syrup to be poured over the top after that 10 minutes. Syrup consists of the remaining 1/2 c. sugar and 1/2 c. orange juice, cooked together until the sugar dissolves. Then that is poured over the cake and allowed to cool completely.

Instead, I made a simple frosting of confectioners sugar and cream cheese, milk and vanilla extract. Why? Because I like it, and because when I turned the cake out of the Bundt pan, it needed a little patching. :-(

And yeah, this was yummy! :-)

***

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Butterscotch Chocolate Krispie Bars Recipe - Gluten Free

I would like to warn you first: These bars have enough sugar to induce a coma.

But, they're really, really good!!

So just in case you want to make a treat that almost everyone will love, I'm posting this super-simple recipe.  In fact, I cringe when I see someone actually purchase Krispie bars at the convenience store. ICK.  Do they not know how simple it is to make these?? Besides, those look dry and disgusting. These are moist and gooey and delicious. So if you're going to eat something with no redeeming nutritional value whatsoever, at least please don't buy it. Make it yourself. In fact, with a little supervision, your kids could make them.

Butterscotch Chocolate Krispie Bar Recipe - Gluten Free

1 c. Light corn syrup
1 c. Sugar
1 c. Peanut butter (I used extra-chunky for these)
6 oz. Semi-sweet chocolate chips
6 oz. Butterscotch chips
6 c. Krispies, any type of Rice Krispies gluten free cereal

Pour the Krispies into a large stainless steel bowl. Set aside.

Melt chocolate chips and butterscotch chips either in a double boiler or in the microwave. Be careful if you use the microwave. Chips have been known to start smoking when not closely attended. How do I know this? Hmmmm.

In a heavy saucepan, mix corn syrup and sugar. Bring to a slow boil. Remove from heat and stir in the peanut butter until it's well mixed in.

Pour the corn syrup, sugar, and peanut butter mixture over the Krispies and stir until it's mixed throughout.

Press Krispie mixture into a greased (It's not enough that we're killing you with sugar, so let's make sure there's enough fat in here too!) 9 x 13 cakepan.

Spread melted chocolate chip and butterscotch mixture over the top of the Krispies in the pan.

Set in the refrigerator to set the chocolate. In a couple hours it should be set, then you can cut them and serve.

And no, I still don't have that new camera.

Take pity on me.

***

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