Is the title a mouth full or what? I made a light pink maraschino whipped cream cheese filling a person could easily just eat with a spoon. Forget putting the filling in the cake roll . . . . that GREAT of a filling/frosting!
Dorie Greenspan's Chocolate Ganache Ice Cream (chosen by our wonderful host Katrina of Baking and Boys) is an amazing two part recipe. We start with a bittersweet chocolate, melted by pouring boiling heavy cream over broken up Ghirardelli pieces. Then the custard. Delicious! Added to the melted chocolate. Finger-dipping heaven!
Chill, use my KA ice cream bowl (made the best ice cream batch to date!), add chocolate covered cherries cut into two, pecan chunks and swirls of fudge Magic Shell (for thin, hard fudge layers).
I wanted a spicy sweet kick to accompany the rich and chunky ice cream.
A chocolate cake roulade with a hint of smoked chipotle chili powder (1 teaspoon to be exact) is baked then wrapped around maraschino syrup flavored whipped cream cheese filling.
Creamy, chunky, spicy, sweet heaven. We LOVED every bite! Tuesdays with Dorie is so much fun, especially when I get a chance to take the time and see how I want to approach a recipe. Thank you Katrina! Plus, if you want to make the chocolate ganache ice cream, the recipe is posted on her blog "and" if you have the time - check out the rest of the TWD group's ice cream adventures!
While the ice cream was chilling, I decided to play in my garden. A dangerous choir right now because the red bee balm is blooming like crazy and the hummingbirds think I am competition. They come at me with their pointy little beaks then buzz just over my head by inches! The little buggers sound like mini-jets zipping around. Nerve wracking~!
I can not believe we have had rain for the last several days and my sugar snap peas are busting at the seams. I have waited two years to be able to plant peas and I am not allowing slugs to get to them first, yuck!
I picked over a gallon of peas. I use to shell peas with Grandma on the patio way back when. I love warm family memories.
I also baked strawberry scones. These scones melt in your mouth and I had clementines to use so a clementine was cut in half and juiced, to be added in the glaze later. I thought I would share the strawberry scone recipe and the Maraschino whipped cream cheese filling/frosting recipe. I love sharing family treasures as much as finding new ones =).
I picked over a gallon of peas. I use to shell peas with Grandma on the patio way back when. I love warm family memories.
I also baked strawberry scones. These scones melt in your mouth and I had clementines to use so a clementine was cut in half and juiced, to be added in the glaze later. I thought I would share the strawberry scone recipe and the Maraschino whipped cream cheese filling/frosting recipe. I love sharing family treasures as much as finding new ones =).
Strawberry Scones with an Orange Glaze
Originally found at a baking friend's Grouprecipe.com site.
(Makes 9 square scones)
(Makes 9 square scones)
3 cups all purpose, unbleached flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks of cold, unsalted butter cut into tiny pieces
1 cup Half and Half
1 tablespoon plain yogurt
12 fresh Strawberries, sliced
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks of cold, unsalted butter cut into tiny pieces
1 cup Half and Half
1 tablespoon plain yogurt
12 fresh Strawberries, sliced
Directions:
Preheat oven to 425°.
Sift the flour, baking powder, baking soda, salt, and sugar together. Add the cold pieces of butter and work it into the flour using your hands. Don't overwork the flour and butter. Mix the yogurt into the Half and Half and add the strawberries. Add the liquid to the flour and mix gently.
Turn the dough out onto the lightly floured counter. Pat the dough into a square about 1/2 inch thick. Cut the dough into squares and place on a parchment covered cookie sheet. Bake for about 12 to 15 minutes or until golden brown.
Allow to cool for 5 minutes and then glaze with a mixture of 1/2 cup powder sugar, 1/2 teaspoon vanilla, and a splash of freshly squeezed orange juice or clementine juice.
Maraschino Whipped Cream Cheese Filling/Frosting
1 (8 ounce) package cream cheese
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
3 T. Maraschino cherry syrup
Directions:
In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt, cherry syrup and vanilla. Beat until smooth, then fold in whipped cream. Use as filling or frosting.
