Archive for December, 2011

Rosemary Strawberry Lemon Scones

Friday, December 9th, 2011

I had a sick day yesterday. It was glorious! I’m not seriously ill or anything, but I’ve had one of those lingering colds that morphs into several versions of itself.

Fortunately, yesterday I had the day off and I totally milked it. I sat around, mournfully eating oranges, and became completely immersed in my book. It was the type of reading where you are a bit mystified as to who you are and what your name is when you do come up for air. It was perfect – exactly what I needed.

I hope that despite whatever challenges you’re facing in life, you can have a day off sometime soon as well! The type of morning where you wake up without an alarm, shuffle over to the coffee pot, and have something very similar to these scrumptious Rosemary Strawberry Lemon Scones waiting for you!

These scones were so good. The rosemary is complimented perfectly by the strawberry jam and lemoney glaze – and they were really easy to make! This recipe is a total keeper, and I will definitely be making these again.

My only adjustment to Giada’s recipe was to use circle cookie cutters instead of heart ones. You can read my recipe or go to the recipe on, where they have a handy clip showing the baking process. Happy resting!

Rosemary Strawberry Lemon Scones

Slightly adapted from Giada De Laurentiis

Makes 12-14 scones


2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary leaves
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
1/3 cup strawberry jam

1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons water


Place an oven rack in the middle of the oven. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Pulse together the flour, sugar, baking powder, rosemary leaves, salt and butter in a food processor, until it is crumbly (resembling a coarse meal). Transfer to a medium bowl and gradually stir in the heavy cream.

Transfer the dough to a lightly floured surface. Knead gently to bring dough together, then roll out into a 10-inch circle that is 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut several circles and transfer to your prepared baking sheet. Knead the remaining scraps of dough together and continue cutting scones.

Make an indentation in the middle of each scone with your finger or a small, round spoon, and fill it with about a 1/2 teaspoon of strawberry jam.

Bake scones for 18-20 minutes or until slightly golden brown around the edges. Transfer to a wire cooling rack and allow scones to cool for 30 minutes before applying glaze.

To make the glaze, stir lemon juice and powdered sugar together until smooth. Gradually add water until glaze reaches the desired consistency (I used 1 tablespoon).

Drizzle glaze over scones with a spoon (or you can fill a plastic bag and snip the corner off). Allow glaze to set for 30 minutes. Store in an airtight container.

Giada’s Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.

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Chewy Mint Chocolate Cookies

Sunday, December 4th, 2011

I am about to introduce to you one of my very favorite cookie recipes. These chewy chocolate cookies have been in my family for years. I think the recipe was cut off the back of a brown sugar bag – go figure!

Typically, we make these with chocolate chips. Because of the cocoa in the batter, the end result is perfectly, deliciously, indulgently chocolate.

However, I recently stumbled across Andes Creme de Menthe Baking Chips at Target, and thought I would try a variation.

I’m happy to report that my experiment was totally successful! The cookies were still chocolaty and gooey, but the mint flavor took them to a fresh, festive place.

If you can’t find the baking chips, I’m sure you could just chop up regular Andes Mints, although unwrapping that many mints might be a character building experience. And of course, the original chocolate chip version is always a solid choice.

Have a great week everyone!

Chewy Mint Chocolate Cookies

Adapted from a C&H Golden Brown Cane Sugar recipe (cut off the bag)

Makes about 3 dozen cookies. (Or 2 dozen if you have a tendency to make them enormous like me…)


2/3 cup vegetable shortening
1 1/2 cups firmly packed brown sugar
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups Andes Creme de Menthe Baking Chips (10 oz pkg.) OR 2 cups semi-sweet chocolate chips (12 oz. pkg.)


Preheat oven to 375 degrees F. Combine shortening, brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into mixture.

Combine flour, cocoa, baking soda, and salt in a separate bowl. Add to the creamed ingredients, mixing on low speed only until combined. Stir in the baking chips.

Drop rounded spoonfuls 2 inches apart on ungreased baking sheets. Bake one sheet at a time at 375 degrees F for 7 to 9 minutes or until cookies are set. Do not overbake! Cool cookies on baking sheet for 2 minutes, then cool on sheets of foil on your countertop.

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Jessie's Kitchen Chronicles