COCONUT SCONES with Almonds and Chocolate for Christmas Morning

Love coconut and scones? Then this recipe is for you.

A simple and delicious treat for breakfast on Christmas morning.

Pour yourself a hot cup of aromatic coffee and enjoy your Coconut Scones.

After all, with all the festivities going on Christmas Eve, starting your
Christmas morning with a comforting breakfast is a must.

YOU deserve it ~

photography is a new creative outlet for me. (as I mentioned in my last post dated 12/16/11).

Snapped Christmas-themed photos which coincided with various Christmas songs.

A special ‘Thank You’ to those who allowed me to post their music videos.

Also, a huge "Thank You" and BIG HUG to my sister-in-law Nelly for posing in the photo titled,

When Love Was Born. Nelly is expecting her first.

My brother John and his wife Nelly are so thrilled for their precious baby to come.

Here are ALL the Christmas-themed photos I took for the Christmas season.

Click on the song title to listen to the beautiful Christmas music.

Season of Love by Jaci Velasquez

The Heart of Christmas by Matthew West

Give This Christmas Away by Matthew West and Amy Grant

Christmastime by Michael W Smith

Glory To God by Downhere

One Silent Night by Jaci Velasquez

When Love was born by Mark Schultz

Hallelujah (Light Has Come) by BarlowGirl

You're Here by Francesca Battistelli

~          ~          ~          ~         ~         

I’m looking forward to warm scones. Off to the kitchen to bake…

Coconut Scones

with Almonds and Chocolate

(drizzled with Coconut Glaze)

Recipe courtesy Stacy Rae Garwood for Food Network Magazine

Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 23 min

Cook Time: 17 min

Level: Easy

Serves: 20

Ingredients

SCONES:

4 1/4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks (12 oz) cold unsalted butter, cubed

1 cup unsweetened coconut milk

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups pecans, finely chopped (I used almonds)

½ cup chocolate chips (my addition)

COCONUT GLAZE:

2 tablespoons unsweetened coconut milk

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

PREPARE SCONES:

1.      Preheat the oven to 400 degrees Fahrenheit.

2.      Roast nuts in oven for about 7 minutes or heat in skillet on stove till warmed. (Optional)

3.      Line 2 baking sheets with parchment paper.

4.      Shred coconut in food processor. (I like it shredded fine)

5.      Mix the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl.

6.      Add the cubes of cold butter.  Mix on low speed.

7.      Raise speed to high and beat until the mixture is in coarse crumbles.

8.      Whisk the coconut milk, eggs and coconut extract in a separate bowl.

9.      Pour egg mixture into the flour mixture.

10.  Mix until just combined. (DO NOT OVERMIX)

11.  Add almonds.

12.  Add chocolate chips (optional). Mix almonds and chocolate chips in mixer slightly.

13.  Finish mixing almonds and chocolate chips gently by hand. (DO NOT OVERMIX)

14.  Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (use large ice cream scoop).

15.  Sprinkle the tops of scones with sugar.

BAKE until golden brown (about 15 to 17 minutes).

PREPARE COCONUT GLAZE:

In a bowl, whisk coconut milk, coconut extract, vanilla extract and 1/2 cup confectioners' sugar until smooth.

Add more sugar as needed for a thicker consistency.

Drizzle glaze over scones while still slightly warm.

RECIPE PHOTO TUTORIAL

BY CARMEN ORTIZ OF

BAKING IS MY ZEN

Coconut Scones

with Almonds and Chocolate

(drizzled with Coconut Glaze)

Recipe courtesy Stacy Rae Garwood for Food Network Magazine

Adapted by Carmen Ortiz of Baking is my Zen

PREPARE SCONES:

Preheat the oven to 400 degrees Fahrenheit.

Roast nuts in oven for about 7 minutes or heat in skillet on stove till warmed. (Optional)

Line 2 baking sheets with parchment paper.

Shred coconut in food processor. (I like it shredded fine)

Mix the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl.

Add the cubes of cold butter.  Mix on low speed.

Raise speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in a separate bowl.

I was only able to find an imitation extract. Not my first choice. But, will do for now.

Pour egg mixture into the flour mixture.

Mix until just combined. (DO NOT OVERMIX)

Add almonds.

Add chocolate chips (optional). Mix almonds and chocolate chips in mixer slightly.

Finish mixing almonds and chocolate chips gently by hand. (DO NOT OVERMIX)

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (use large ice cream scoop).

Sprinkle the tops of scones with sugar.

BAKE until golden brown (about 15 to 17 minutes).

PREPARE COCONUT GLAZE:

In a bowl, whisk coconut milk, coconut extract,

vanilla extract and 1/2 cup confectioners' sugar until smooth.

Add more sugar as needed for a thicker consistency.

Drizzle glaze over scones while still slightly warm.

Have a wonderful Christmas with loved ones…

enjoy your freshly baked Coconut Scones.

Coconut Scone just out of the oven…

love the melted chocolate…delish!

Merry Christmas!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul



Rugelach for the Holidays ~ Season of Love

During the holiday season, it’s about giving to others to show you care.

It’s the Season of Love.

A great baked gift to give are Rugelach.

These are pastries (or cookies) made of a cream cheese dough filled with fruit preserves.

The versatility in using different ingredients in the filling make these a wonderful recipe.

How is this pastry pronounced, you ask? Click on the word Rugelach.

This Christmas, celebrate the Season of Love by giving to a family in need.

Watch the video by World Vision to see how you can

send love to others with your gift.

Unwrap the TRUE SPIRIT of Christmas…

©      Sponsor a child

©      Give a goat--change a life

Read on…Go to World Vision to find out how you can share your Spirit of Christmas.

photography is a new creative outlet for me. Love it.

Snapped a few Christmas-themed photos which coincided with various Christmas songs.

A special ‘Thank You’ to those who allowed me to post their music videos.

I’ll be adding more Christmas photos and music videos in my

 next post on Christmas Eve, 12/24/11…stay tuned.

Season of Love by Jaci Velasquez

The Heart of Christmas by Matthew West

Give This Christmas Away by Matthew West and Amy Grant

Christmastime by Michael W Smith

Glory To God by Downhere

One Silent Night by Jaci Velasquez

~         ~          ~          ~          ~          ~         ~       

Other bakers who made Ina Garten’s Rugelach Recipe:

AJ’s Cooking Secrets

(Almost) Due West 

Bake What Your Mama Gave You

Elly Says Opa

Figs in my Belly

The Boogie Blog

The Purple Spoon

As I bake, I like to listen to music. Do you? It’s very soothing…it’s my zen.

Join me in the kitchen friends. Let’s bake!

RUGELACH

By Ina Garten of Food Network’s Barefoot Contessa

Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 10 min

Inactive Prep Time: 1 hr 30 min

Cook Time: 15 min

Level: Intermediate

Serves: 4 dozen

Ingredients

DOUGH

8 ounces cream cheese, at room temperature

½ pound (2 sticks) unsalted butter, at room temperature

1/4 cup granulated sugar

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

CINNAMON/SUGAR FILLING

6 tablespoons sugar

1/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

3/4 cup raisins (I omitted this)

1 cup walnuts, finely chopped

FRUIT

1/2 cup apricot preserves, pureed in a food processor

EGG WASH

1 egg  

1 tablespoon milk

CINNAMON/SUGAR TOPPING

3 tablespoons sugar (or more to roll cookies in)

1 teaspoon cinnamon (add a pinch more if desired)

Directions

MAKE THE DOUGH

·        Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.

·        Add 1/4 cup granulated sugar, the salt, and vanilla.

·        With the mixer on low speed, add the flour and mix until just combined.

·        Dump the dough out onto a well-floured board and roll it into a ball.

·        Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

make the CINNAMON/SUGAR filling

·        Combine 6 tablespoons granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins (I omitted this), and walnuts.

·        On a well-floured board, roll each ball of dough into a 9-inch circle.

APRICOT FILLING

·        Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.

·        Press the filling lightly into the dough.

FORM COOKIES

~Crescent Shape (traditional Shape)

·        Cut the circle into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds.

·        Starting with the wide edge, roll up each wedge.

·        Place the cookies, points tucked under, on a baking sheet lined with parchment paper.

~Pinwheel Shape (optional shape)

·        Roll up the dough. Cut in pieces.

CHILL

·        Chill for 30 minutes.

PREP COOKIES FOR BAKING

·        Preheat the oven to 350 degrees F.

·        Brush each cookie with the egg wash.

CINNAMON/SUGAR TOPPING

·        Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.

(I roll the cookie in the sugar/cinnamon mixture. You may need more cinnamon/sugar topping.)

BAKE

·        Bake for 15 to 20 minutes, until lightly browned.

COOL

·        Remove to a wire rack and let cool.

PHOTO RECIPE TUTORIAL

BY CARMEN ORTIZ OF BAKING IS MY ZEN

Rugelach

by Ina Garten of Food Network’s Barefoot Contessa

Adapted by Carmen Ortiz of Baking is my Zen

MAKE THE DOUGH

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.

Add 1/4 cup granulated sugar, the salt, and vanilla.

With the mixer on low speed, add the flour and mix until just combined.

Dump the dough out onto a well-floured board and roll it into a ball.

Cut the ball in quarters,

wrap each piece in plastic, and refrigerate for 1 hour.

 make the CINNAMON/SUGAR filling

Combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon,

the raisins (I omitted this), and walnuts.

FORM COOKIES

On a well-floured board, roll each ball of dough into a 9-inch circle.

APRICOT FILLING

Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.

Press the filling lightly into the dough.

~Crescent Shape (traditional Shape)

Cut the circle into 12 equal wedges--cutting the whole circle in quarters,

then each quarter into thirds.

Starting with the wide edge, roll up each wedge.

Place the cookies, points tucked under, on a baking sheet lined with parchment paper.

Chill for 30 minutes.

~   ~   ~ 

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash.

CINNAMON/SUGAR MIXTURE

Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.

(I roll the cookie in the sugar/cinnamon mixture.)

Bake for 15 to 20 minutes, until lightly browned.

Remove to a wire rack and let cool.

~Pinwheel Shape (optional shape)

Roll up the dough. Cut in pieces.

Chill.

Brush on egg wash.

Roll in cinnamon/sugar mixture.

Bake.

 This is so delicious...a keeper for sure!

 Enjoy your Rugelach!

Happy Holidays!

Peace in baking,

Carmen

Baking is my Zen...sweet nibbles for the soul