Chocolate Cherry Chunk Scones...

We need to talk.

About a particular show.

It's called Downton Abbey, my friends.

AKA: THE BEST PERIOD PIECE TELEVISION SERIES EVAAA!

I'm a sucker for this genre of series, a major sucker...... and my family just doesn't get it. Not one of them! Scandalous, right?

My youngest really doesn't pay attention to it, my oldest doesn't understand why I would watch something so boring, and my husband just makes fun of the series.

In making fun, I mean he uses his best English accent and continues to call it Downtown Abbey... which I know he knows what it's called, but continues to do so, because he knows it ANNOYS the HECK out of me!

But I just ignore it, curl up with my tea and cookies (biscuits, as the English say) or some scones and enjoy the wittiness of Grandmama, the forward moving and kind Isobel Crawley, or even the privileged Crawley daughter Mary. I can't forget to mention Mrs. Patmore. She totally rocks it in the kitchen!

Some may call me obsessed...... but, I think of it as being enthusiastically devoted.

I did almost buy a Downton Abbey 2013 Calendar and I'm totally thinking about ordering a T-shirt or tote. I just can't decide which one I like best. Evidence of my devotion.

So, if you are as enthusiastically devoted to Downton Abbey as I am, make these scones to accompany your tea while you watch.

I mean, you demurely drink tea while watching, right? Why do I even need to ask!?!

...... Of course you do!


Chocolate Cherry Chunk Scones

• 2 1/2 Cups Flour
• 1/2 Cup Cocoa
• 1 Teaspoon Baking Soda
• 1 Cup (2 Sticks) Salted Butter, Softened
• 3/4 Cup Granulated Sugar
• 2 Whole Eggs, Room Temperature
• 2 Tablespoons Cooled Prepared Coffee
• 1 1/2 Teaspoons Pure Vanilla Extract
• 6 oz. Dried Cherries
• 1 Cup Dark Chocolate Chunks

Heat the oven to 350 degrees (F).

In a medium sized bowl, sift the flour, cocoa, and soda together. Set aside.

In a large bowl, cream the sugar and butter until light and fluffy. Add the eggs and beat just until combined. Next, beat in the coffee and vanilla. 

Gradually add the flour mixture until it is incorporated. Stir in the cranberries and the dark chocolate chunks. It will be a very dense mixture. Drop by tablespoonful onto parchment lined cookie sheets, 2 inches apart. Bake 12-14 minutes, or until the scones are set. 

Cool a few minutes before transferring the scones to a wire rack to cool completely. Makes about 2 1/2 dozen scones. Store in an airtight container. 

Enjoy!

Lime Cupcakes with Maraschino Cherry Frosting...

 

We're down to wire over here. With our upcoming move, of course.

First Communion... check.
Shipped vehicle... check.
Done planning birthday parties... well, almost.
Clean out house and donate/sell/throw-out items we no longer need... kind of.

To procrastinate I thought I'd make some cupcakes. I like procrastinating....... especially when I am over whelmed.

P.S. I heart planning parties and keeping an uncluttered home, but I'm definitely feeling the rush to get things done.... like... NOW!

So, to help wind down and think things out, I bake. Call me the crazy that I am. Truly, I will not be offended.

After this wonderful therapeutic baking session, I'm back to finishing what I've started!

Lime Cupcakes with Maraschino Cherry Frosting

For the Cupcakes:

• 1 Box (1lb 5 Oz.) Classic White Cake Mix, Plus Ingredients Listed On Back
• 1/3 Cup Freshly Squeezed Lime Juice (About 3 Limes)
• 1 Tablespoon Lime Zest (About 1 Lime)

For the Lime Glaze:

• 1 Cup Powdered Sugar, Sifted
• Juice Of 1 Lime
• 2 Tablespoons Half & Half

For the Maraschino Frosting:

• 2 Sticks Of Salted Butter, Softened
• 4-5 Tablespoons Of Maraschino Cherry Juice (From The Jar), Room Temperature
• 1 Teaspoon Pure Vanilla Extract
• 1 Pound Powdered Sugar, Sifted
• 24-26 Maraschino Cherries, For Garnish and/or Lime Slices (Optional)

Preheat the oven to 350 degrees (F).

Line 2 cupcake/muffin pans with cupcake liners.

In a large bowl, mix the boxed cake mix and listed ingredients together. Add the lime juice and lime zest. Mix to combine, while scrapping down the sides to make sure all the ingredients are incorporated. Divide the batter evenly between the lined cupcake pans. Bake for 16-18 minutes, or until done. Cool completely.

Using a small bowl, whisk the lime juice and half & half into the powdered sugar. Dollop about half a teaspoon onto the top of each cupcake, spreading evenly in a circular motion, using the back of a spoon. Let the glaze set, about an hour before frosting.

In a medium/large bowl cream the butter, maraschino cherry juice, and vanilla until smooth and creamy. Add the powdered sugar in small amounts until incorporated. Transfer the frosting to a piping bag with a decorative tip and pipe onto the glazed cupcakes. Place a maraschino cherry and/or lime on top for garnish. Makes 24-26 cupcakes.

Enjoy!

I'm linking this post up to I'm Lovin' It.