Teddy Bears Picnic Triple Chocolate Scones: Teddy Bear Picnic Day!

Today is National Teddy Bear Picnic Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream -- from them. So for today's Teddy Bear Picnic Day, here's a recipe for Teddy Bear Picnic Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Be sure and scroll down to the 1932 recording of The Teddy Bears' Picnic. 

Teddy Bear Picnic Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
6 Tbsp unsalted butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can find this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!

Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

CHOCOLATE SUGAR COOKIES: Three Recipes for National Sugar Cookie Day!

There's nothing quite like a Sugar Cookie. Add Chocolate, and it's that's much better! Of course, one can never have too many recipes for this perfect cookie. So today for National Sugar Cookie Day, here are three recipes for Chocolate Sugar Cookies. Be sure and try them all!

1. CHOCOLATE SUGAR COOKIES

Ingredients
1/3 cup granulated sugar
1-1/2 cups plus 2 Tbsp flour
3/4 cup unsweetened DARK cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
14 Tbsp unsalted butter
1-3/4 cups dark brown sugar (packed)
1 Tbsp pure vanilla extract
1/2 tsp salt
1 large egg plus 1 egg yolk

Directions
Preheat oven to 350 degrees F.
In shallow bowl, put granulated sugar on plate. Set aside.
In bowl, stir together flour, cocoa, baking soda, and baking powder.
In large bowl, melt 10 Tbsp butter in microwave. Do not overheat; microwave butter until just melted. Stir in remaining 4 Tbsp butter until melted. Allow butter to cool for 10-15 minutes.
Whisk brown sugar, vanilla and salt into melted butter until smooth. Whisk in egg and egg yolk until smooth. Stir in flour mixture until just combined.
Roll dough into balls -- 2 Tbsp for each cookie. Roll balls in white sugar and place on lightly greased or parchment-lined baking sheets.
Flatten cookies to 1/4-inch thick.
Sprinkle cookies with more white sugar.
Bake 12-14 minutes. Don't overbake.
Transfer to wire rack to cool.

2. CHOCOLATE SUGAR COOKIES

Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
5 ounces unsweetened or very dark Chocolate, chopped
1 cup unsalted butter
1-1/2 cups sugar, divided
1 egg
1 tsp vanilla extract

Directions
Mix flour, baking soda, and salt; set aside. Melt chocolate and butter together in a stainless steel bowl over a saucepan of simmering water (or in a double boiler).
Add 1 cup sugar, egg, and vanilla; mix well.
Stir in flour mixture until well blended.
Refrigerate 15 minutes or until dough is easy to handle.
Heat oven to 375°F.
Shape dough into 1-inch balls; roll in remaining sugar.
Place, 2 inches apart, on baking sheets.
Bake 8 to 10 min. or until centers are set.
Cool on baking sheets 1 minute.
Remove to wire racks; cool completely.

This third cookie recipe is for Chocolate Caramel Sugar Cookies! This easy recipe is adapted from Kraft. Use Kraft products such as their caramels and Planters Pecans-- or use your favorite caramels and nuts.

3. CHOCOLATE CARAMEL SUGAR COOKIES

Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
4 ounces very dark chocolate, chopped
1 cup unsalted butter
3/4 cups sugar, divided
1 egg
1 tsp vanilla
1/2 cup chopped Planter Pecans
14 ounces KRAFT caramels
2 Tbsp milk

Directions
Mix flour, baking soda, and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add 1 cup sugar, egg, and vanilla; mix well. Stir in flour mixture until well blended.
Refrigerate 15 minutes or until dough is easy to handle.
Heat oven to 375°F.
Shape dough into 1-inch balls; roll in 1/2 cup chopped Pecans.
Place, 2 inches apart, on baking sheets. Make indentation in each ball.
Bake 8 to 10 min. or until centers are set.
Microwave 1 package Kraft Caramels with 2 Tbsp milk in microwaveable bowl on High for 3 minutes or until caramels are melted..stirring after 2 minutes.
Spoon into centers of cookies.
(Drizzle with extra melted chocolate, if you feel inclined)
Cool on baking sheets 1 minute.
Remove to wire racks; cool completely.

CHOCOLATE ALMOND BARK: Chocolate with Almonds Bark

As I've said many times before, every day is Chocolate Day for me, but today is National Chocolate with Almonds Day, so here's an easy recipe to celebrate. 

CHOCOLATE ALMOND BARK

Ingredients
12 ounces bittersweet chocolate
1 cup toasted almonds (in the oven), coarsely chopped  (some people like them whole/your choice)
Sea salt

Directions
Line cookie sheet with parchment paper.
Melt chocolate until smooth in top of double boiler or saucepan placed over another saucepan with simmering water.
Set aside 6 Tbsp almonds
Stir remaining almonds into melted chocolate.
Pour mixture onto cookie sheet. Spread to 1/2 inch thickness.
Sprinkle remaining almond pieces over mixture. Sprinkle sparingly with sea salt.
Tap pan on counter until bark is desired thickness.
Refrigerate for 6 hours or until firm.
Break into pieces.
Store in an airtight container in cool, dry place.

How easy is that?

WORLD CHOCOLATE DAY: GUITTARD'S BEST EVER BROWNIES

Today is World Chocolate Day! So many great chocolate is grown and processed all over the world, but for today's holiday, I'd like to tell you about Guittard, my favorite baking chocolate, a company close to home.

The Guittard Chocolate Company, a San Francisco company now based in Burlingame, CA, has been in business for over 150 years, so it's not surprising that they have developed some fabulous chocolate. They've been crafting chocolate for five generations, using  time-tested craft, innovative techniques, long-standing relationships, and an obsession with making a premium chocolate that delivers a spectrum of flavors for a variety of uses.

I often use their cocoa, bars, chips, and wafers in my baked goods. I really love their Collection Etienne Chocolate. Their 100 percent cacao bars are amazing, but they also make 64 and 70% bars--all fair trade-certified, non-GMO, kosher, and whatever else you want from your chocolate. Did I say I love this company? Here are two recipes from Guittard for their incredible Collection Etienne Brownies. You will marvel at the intense chocolate flavor in both. The first recipe is my favorite, since it's fudgy. The second recipe is more cake-like, but equally fabulous-just different. Let me know which you prefer.

Incredible Collection Etienne Best Brownies Ever!

Ingredients
6 ounces Guittard Collection Etienne unsweetened chocolate (100-percent cacao), broken into pieces
1 cup plus 2 tablespoons unsalted butter
4 large eggs
2 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour

Directions
Heat oven to 350 degrees. Line 9-by-9-inch pan with foil, covering bottom and extending up sides.
In double boiler set over hot, not boiling water, melt chocolate and butter, stirring occasionally until smooth. Set aside.
Using electric mixer, beat eggs, sugar, vanilla and salt at high speed for 2 to 3 minutes, until light and creamy. Blend in melted chocolate at low speed, stopping to scrape sides as needed. Add flour just until incorporated.
Spread batter into prepared pan. Bake for 40 to 50 minutes or until top is puffed and cracked, and toothpick inserted in center test moist. Brownies will set as they cool. Cool before cutting.

Best Cake-Like Collection Etienne Brownies

Ingredients
1 1/2 cups (8 oz) Collection Etienne 74% Cacoa Organic Bittersweet Chocolate Wafers
1/2 cup unsalted butter
1 1/4 cups evaporated cane sugar
1/4 tsp vanilla extract
4 large eggs, room temp
1 cup unbleached all-purpose flour.

Directions
Preheat oven to 350. Line 8-inch square pan with foil
Melt chocolate and butter in double boiler until smooth and melted.
Transfer to large bowl of electric mixer. Mix in sugar, salt, and vanilla. Add eggs, one at a time, blending until smooth and glossy, stopping to scrape sides as needed. Add flour until just incorporated.
Spread into prepared pan. Bake 25-30 minutes or until puffed around edges and cater tests most. Do not overtake. Cool before cutting.