Courtesy Sally McKenney Quinn; Inset: Jen Woodruff
Baking enthusiast Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as a food blogger for . Check back each month for her latest easy-to-follow recipes! You can order her new cookbook, Sally’s Candy Addiction, here. Warning: Don’t read when hungry.
I’m excited about these scones! Not only are they perfectly pink (common, but how can you not smile?!), but they’re FULL of fresh fruit. We’re in full strawberry season swing and breakfast couldn’t be happier.
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Clinton Kelly’s Grasshopper Ice Cream Sandwiches
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp. baking soda
½ tsp. baking powder Pinch of salt
½ stick unsalted butter, room temperature
¼ cup sugar
¼ cup light brown sugar
1 tsp. vanilla extract
½ cup buttermilk
1 pt. mint chocolate chip ice cream
1. Preheat oven to 350°. Line 2 baking sheets with parchment paper, set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
3. Using a stand mixer, beat together the butter and both sugars on medium-high speed, about 2 minutes. Add the egg and vanilla and continue to cream for another minute until light and fluffy. Alternating, mix in a third of the flour mixture, followed by half of the buttermilk, thoroughly combining the ingredients between each step. Scrape down the sides of the bowl and repeat, beginning and ending with flour.
4. Drop 24 (2-tbsp.-size) scoops of batter onto the parchment-lined baking sheets, spacing the scoops about 1 in. apart.
5. Bake for 12 to 14 minutes until the tops are puffed and spring back when touched. Let cool for 5 minutes on the trays before transferring to a rack to cool completely.
6. Once cooled, spread a heaping tablespoon of ice cream on flat side of 12 cookies and top with remaining cookies. Place them in freezer for at least 1 hour before serving.
Makes: 12 pies
Prep time: 25 minutes, plus cooling and freezing
Cook time: 15 minutes
Holly Peterson’s Cherry and Chocolate S’mores
1 cup pitted extra-ripe cherries
2 tbsp. sugar
1 tbsp. freshly squeezed lemon juice
6 bars milk chocolate, broken in half
12 graham crackers, broken in half
12 jumbo marshmallows
1. To make the cherry compote, bring the cherries, sugar and lemon juice to a simmer in a small saucepan over medium heat until cherries look like molten lava, about 10 minutes. Let rest as you assemble the s’mores.
2. Place 1 chocolate square on each of the 12 graham cracker squares. Roast marshmallows over an open flame until blistered, about 6 minutes. Place 1 roasted marshmallow on each stack, and top with another graham cracker square, pressing gently. Smother with hot cherry compote. Best eaten on a plate.
Active time: 5 minutes
Total time: 20 minutes