Chocolate Scones with Cinnamon Butter

Ingredients:
2 cups flour
1/2 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
2 sticks (8 ounces) unsalted butter, 1 stick cut into pieces and 1 stick softened
1 cup semisweet chocolate chips
1 large egg
3/4 cup buttermilk
2 tablespoons granulated sugar
1/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon




Directions:Preheat the oven to 400° and line a baking sheet with parchment paper. In a food processor, combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Add the pieces of butter and pulse until coarse crumbs form. Transfer to a large bowl and stir in the chocolate chips.

In a small bowl, mix the egg with the buttermilk until just combined. Add to the dry ingredients and stir until the dough just comes together.

Divide the dough into 2 equal parts and place on the prepared baking sheet. With lightly floured hands, shape each piece into a flat, round cake about 6 inches in diameter. Using a sharp, straight-edged knife, cut each round into 6 equal wedges, leaving them in place. Sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, 20 to 25 minutes. Transfer to a rack and let cool slightly before breaking into wedges.

In a small bowl, using a hand mixer or a fork, beat the softened butter with the confectioners’ sugar, vanilla and cinnamon until light and fluffy. Serve with the warm scones.


From Rachel Ray Mag

Tortilla Soup

This is a lot easier if you make it in 2 days.

Day One: Chicken Stock

2 cups chopped carrots

2 cups chopped celery

1 chopped onion

4-5 lbs. whole chiken (skin on, gross stuff out)

salt

2 bay leaves

8-10 cups of water

Rub the chicken with salt. Throw every thing into a big pot and let cook on med-low for 2 hours.

Remove chicken and save the meat for the soup. Strian the mixture so you are left with only broth.

Day 2: Tortilla Soup (serves 8)

8 cups of chicken stock

1 can tomato sauce

4 tsp. garlic

cumin

salt

garlic powder

1 sweet onion

1 jalepeno

chicken( plain or cilantro)

corn

oil

corn tortilla

chipotle sour cream ( the key to deliciousness)

If you want to go above and beyond you can prepare cilantro chicken by braising the already cooked chicken in 2 cups water with chopped onion, cilantro, chopped pablano chili and salt. IF you are not feeling that ambitious, jut use the plain chicken flavored with a little salt.

Throw in the onion and seeded jalepeno into a food processor. Or chop really well. Put 2 T. oil in the bottom of a big pot. Add onion/jalepeno puree. Let brown about 2 minutes. Add chicken stock, tomato sauce and spices. ( I usually just do seasoning to taste, so measurements are not exact). Add chicken and corn. Simmer for 20 minutes.

Slice corn tortillas in to thin slices. Fry with a little salt until light brown.

To make chipotle sour cream: Add 1 container of sour cream, 2 chipotle peppers in adoboe, and salt to a food processor. Mix well.

Garnishes:

Tortilla strips, cheese, chunks of avacado and chipotle sour cream