Thursday, November 17, 2011

Kernel Seasons Milk Chocolate Caramel......

Milk Chocolate and Caramel Seasoning makes it debut from Kernel Popcorn. And this is super yummy! First I made a big batch of popcorn and seasoned it with the chocolaty stuff. Then let it loose with my students. They really loved it! Said it was a winner!


Then it was on to coming up with something to shake it on that hadn't been done before. We are in the Quick bread Unit at school, so I thought scones may be the way to go. These were light and moist, with a wonderful hint of chocolate and caramel. I sprinkled on the seasoning just before baking. Yummy!!



CHOCOLATE CHIP SCONES with a hint of OJ
Ingredients
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cubed
1/2 cup miniature semisweet chocolate chips
3 tablespoons orange juice


Directions
*Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
*In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
*Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. (Add seasoning now)
*Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.








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