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Double Dessert

  • Monday, June 27, 2011
  • J-Mad
  • Labels: , , , ,

  • Since we haven't had many breakfast recipes on the blog so far, I thought that I'd start this post off with a delicious breakfast scone recipe. In addition to the scone recipe below, I found and made a great cake with a unique combination of flavors.

    Cranberry-Almond Scones

    2 cups Original Bisquick mix
    1/2 cup dried cranberries
    1/3 cup heavy whipping cream (or milk)
    3 tablespoons sugar
    1 egg
    1 teaspoon vanilla
    Slivered almonds
    Additional heavy whipping cream
    Additional sugar

    • Heat oven to 425 degrees Fahrenheit. Spray cookie sheet with cooking spray.
    • Stir Bisquick mix, cranberries, 1/3 cup whipping cream, 3 tablespoons sugar, the egg, and vanilla until soft dough forms.
    • Pat into 8 inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick).
    • Brush circle with additional whipping cream, sprinkle slivered almonds, then sprinkle with additional sugar.
    • Cut into 8 wedges, but do not separate.
    • Bake about 12 minutes or until golden brown; carefully separate. Serve warm and enjoy!

    Rosemary Olive Oil Cake

    (original recipe found here)

    Dry Ingredients
    3/4 cup spelt flour
    1 1/2 cups all-purpose flour
    3/4 cup sugar
    1 1/2 teaspoons baking power
    3/4 teaspoon (kosher) salt

    Wet Ingredients
    3 eggs
    1 cup olive oil
    3/4 cup whole milk

    Other Ingredients
    1 1/2 tablespoons fresh rosemary, finely chopped
    5 ounces (140 grams) dark chocolate (70 - 82 % cacao), irregularly chopped into 1/2 inch pieces
    2 tablespoons sugar for top crunch


    • Preheat the oven to 350F. Rub a 9 1/2-inch fluted tart pan with olive oil.
    • Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
    • In another large bowl, whisk the eggs thoroughly.
    • Add the olive oil, milk and rosemary and whisk again.
    • Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate.
    • Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
    • Bake for about 40 minutes (even a little less because cake can dry out easily), or until the top is domed, golden brown, and a skewer inserted into the center comes out clean.
    • The cake can be eaten warm or cool from the pan, and garnished with whipped cream, fruit (strawberries or raspberries), and some chocolate syrup. Enjoy!


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