Chocolate Chip Peppermint Scones... Thursday Cooking Day

Chocolate Chip Peppermint Scones...
Thursday Cooking Day!

Thursday's are our official cooking day for the summer. We had so much fun today spending time together in the kitchen. My little girl chose the recipe for today which came out of the "Pink Princess Cookbook" ... of course.
These scones were perfect for my little people to help make and they loved using different shaped cookie cutters. Plate these up with a big glass of milk, OR if you are in the mood, you could have a big hot cup of cocoa like my son did. It was just way to tempting for him. Luckily, we had a massive hail and rain storm right while we were enjoying our snack, so it seemed very appropriate. Try having a cooking day with your children... I promise it is time well spent!




Chocolate Chip Peppermint Scones


1 1/2 cups all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/8 tsp. salt
1 cup milk chocolate chips
1 cup plus 2 tbsp. whipping cream
1/2 cup crushed peppermint candies
Powdered sugar for dusting

Preheat oven to 375 degrees.
In a large mixing bowl, stir together flour, sugar, baking powder and salt until well combined. Add chocolate chips and toss to coat. Pour 1 cup whipping cream into mixture, stirring just until ingredients are moistened. Turn mixture onto a lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough out to about 1" thick. Cut into shapes.
Place scones 1 inch apart on foil-lined baking sheet. Brush each scone with the remaining 2 tbsp. whpping cream and sprinkle with crushed peppermint candies.
Bake 15 - 20 minutes or until very lightly browned. Serve warm and dusted with powdered sugar.

Yields 12 scones

Steamed Vegetable Medley

Steamed Vegetable Medley

When I was a young girl, my mom would make this with a variety of veggies. I loved it and still do! I needed a side dish for dinner and had several zucchini's that needed to be used, so I came up with my own combo. It was the perfect addition and was so good that it almost became the main dish!


Steamed Vegetable Medley

1 Tbsp. butter
1 Tbsp. olive oil
1 large onion, sliced
4 medium zucchini's, sliced
A large handful of Cherub tomatoes, whole
Mozzeralla Cheese
Salt and pepper to taste.

Melt butter and oil in pan on medium heat. Add onion and saute until it starts to caramelize. Add zucchini and tomatoes, salt and pepper. Add about 1/2 cup water and put lid on to steam. After veggies are cooked, top with a handful of mozzerella cheese and replace lid. Turn heat off and let sit for a few minutes to let the cheese melt and get oooey gooey. Delicious!