Oh my - click on the link for a decadent-sounding Dulce de Leche Scone...

[sandi-in-hawaii]

I'm desperately trying to think of a way to make this lactose-free smileys/frown.gif

Oh well, maybe somebody will try it and tell me how awful it is so I won't be envious!

http://messycucina.blogspot.com/2006/01/dulce-de-leche-scones.html

 

[marsha-tbay]

How divine! The dark truffle fudge cookies sound good too but I couldn't find the recipe.

 

[georgiarose]

Here it is...

Dark Fudge Truffle Cookies

- 4 ounces bittersweet chocolate, chopped
- 3 cups semi-sweet chocolate chips, divided
- 1/2 cup (1 stick) butter, cut into chunks
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1.5 cups sugar
- 2 to 2.5 Tablespoons instant coffee granules
- 2 teaspoons coffee-flavored liqueur

Heat oven to 350 degrees F.

Line a baking sheet with parchment paper.

In a metal bowl set over simmering water, melt the bittersweet chocolate, 1.5 cups of the chocolate chips and the butter, stirring until smooth. Set aside to cool.

In a medium bowl, stir together the flour, baking powder and salt. In a large bowl, beat the eggs and sugar until thick and pale. Beat in the instant coffee and coffee liqueur.

Fold the cooled chocolate mixture into the egg mixture, then the remaining 1.5 cups chocolate chips. Let the batter stand for 30 minutes.

Working in batches, drop the batter by the teaspoonful onto the prepared pan. Bake 8 to 10 minutes, until the cookies are puffed and shiny on top. Cool completely on pan before removing.

Yield: 4 dozen cookies.

Thanks to The Domestic Goddess for hosting this "Cookie Swap" collaboration between Is My Blog Burning and Sugar High Friday.

http://messycucina.blogspot.com/2005/11/dark-fudge-truffle-cookies-imbb-shf.html

 

[marsha-tbay]

Thank you, GeorgiaRose...the cookies link wouldn't work 4 me. Thank you!!!!!

 

[deb-in-mi]

Definitely giving these a try - thank you!

 

[marsha-tbay]

Just went to retrieve the cookie recfipe and found these peach & vanilla scones!

peach & vanilla yogurt scones
1 c white flour
1 c whole wheat flour
1 T baking powder
1/4 t salt
2 T sugar
1/3 c chilled butter, diced
2 t vanilla extract
1/2 c vanilla yogurt
2 T milk
1 peach, diced

1. Preheat oven to 425 F.

2. In a large bowl, combine the flour, baking powder, salt and sugar. Add the butter. With your hands, combine the flour and butter together until mixture is crumbly and the butter pieces are no larger than peas.

3. Add the vanilla extract, yogurt, milk and peaches and stir into the flour mixture with a wooden spoon. When the mixture comes together, knead the dough a few times, and then flatten dough into a disc about half an inch thick. Cut into 8 pieces, place on a cookie sheet. Bake for 10-15 minutes, or until golden. Cool on a wire rack.