This blog post was first published on Jan 11, 2016, and has been republished with new photos and information.

Hey there, and welcome back, friends.

You are in for a sweet treat!

If you haven’t tried a chocolate scone, this is your sign that you need to! Chocolate takes these scones to the next level. Chocolate with strawberries is a match made in food heaven.

Scones are irresistible. They’re so buttery and tender. I love biting into them. They are a fun weekend treat. Biting into one makes me forget about everything else in life.

In those few minutes when I am enjoying a scone, I forget about life stresses, relax, and recharge. These chocolate strawberry scones are simple, hearty, and delicious (warm) with a cup of tea.

Ingredients

• all-purpose flour
• whole wheat pastry flour or whole wheat flour
• rolled oats
• granulated sugar
• baking powder
• salt
• cold butter
• Greek yogurt
• semisweet chocolate chunks
• fresh strawberries
• a little bit of milk
• Turbinado sugar for garnishing

How to Make Chocolate Strawberry Scones

Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together both flours, rolled oats, sugar, baking powder, and salt.

Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone.

Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form.

Stir in the chocolate chunks and chopped strawberries.

Gently mix to combine the ingredients.

Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into a circle about 1 inch high. If the dough is sticky, use more flour.

Using a sharp knife, slice the dough into 8 equal triangles.

Transfer each to the prepared sheet. Chill the triangles in the freezer for a few minutes. Meanwhile, preheat the oven.

Brush triangles lightly with milk and generously sprinkle turbinado sugar over the scones.

Bake scones until golden brown.

Remove from oven and let cool. While warm, enjoy the scones immediately. For an extra indulgence, drizzle the scones with melted chocolate.

How to Store

Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months. Unthaw the scones on a plate at room temperature.

More Sweet Breakfast Recipes

• Lemon Scones with Mascarpone Cream and Honey Drizzle
• Raspberry Sweet Rolls with Lemon Glaze
• Strawberry Ricotta Pancakes
• Blueberry Lemon Sweet Rolls
• Blueberry Lemon Dutch Baby Pancake

What do you think of this amazing strawberry scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Chocolate Scone Recipe

Print

Yield: 8 scones

Chocolate Strawberry Scones

Flaky and tender chocolate strawberry scones made with whole wheat, Greek yogurt, and chocolate chunks. They are perfect with a cup of tea.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour or whole wheat flour
• 1/2 cup rolled oats
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter, cut into pieces
• 3/4 cup Greek yogurt
• 1 cup semisweet chocolate chunks
• 1/2 cup fresh strawberries, chopped

Topping

Toggle ingredient group

• 1 tablespoon milk
• Turbinado sugar

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flours, rolled oats,  sugar, baking powder and salt. Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone. Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form. Stir in the chocolate chunks and chopped strawberries.
3. Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle about 1-inch high. If the dough is sticky, use more flour.
4. Using a sharp knife, slice the dough into 8 equal triangles. Transfer each to the prepared sheet. Chill the triangles for 15 minutes in the
   freezer.
5. Meanwhile, heat the oven to 400 degrees F.
6. Brush triangles lightly with milk. Generously sprinkle turbinado sugar over the scones.
7. Bake scones until golden brown, about 25-30 minutes.
8. Remove from oven and let cool. Enjoy scones immediately while warm. Optional: top scones with a chocolate drizzle.

Notes

Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 271mgCarbohydrates: 75gFiber: 6gSugar: 24gProtein: 12g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Strawberry Scones appeared first on A Classic Twist.

I have a pumpkin fiesta for you today! In the donut kind of way with these baked pumpkin donuts with cinnamon sugar, pumpkin chocolate chip donuts with an apple cider glaze, and of course my favorite; pumpkin coconut donuts!! Amazing trio right??

This post is sponsored by KitchenAid. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! This blog post was originally published Oct 18, 2015 and has been updated with new information.

Hey there, and welcome back, friends.

You are in for a fall treat!

You know how I feel about baked donuts by now. Nothing beats these sweet, cakey delights for breakfast. These trio of donuts all start with a common spiced pumpkin donut batter. A perfectly spiced pumpkin batter is divided into three and gives you a chance to experiment with flavors.

First up is pumpkin donuts rolled in cinnamon sugar… a classic and perfect for the purists in your life (ahem my husband).

Next up is a new-to-me combo and a great one, pumpkin, and chocolate. I am not sure why it took me so long to have the two because these pumpkin chocolate chip donuts are amazing. Soft, indulgent, and perfect.

And, of course, finally, I had to do my ultimate favorite flavor; coconut. Pumpkin and coconut are not new around here and just like this pumpkin coconut pie, these donuts are full of both pumpkin and coconut and it’s just a wonderful combo.

Ingredients

• warm spices like ground cinnamon, ginger, & freshly grated nutmeg
• kosher salt
• baking powder
• all-purpose flour
• vegetable oil
• a few eggs
• granulated sugar
• pumpkin puree
• mini chocolate chips
• unsweetened coconut flakes
• coconut extract
• powdered sugar
• apple cider mixed
• cinnamon sugar
• sprinkles

How to Make Baked Pumpkin Donuts

Preheat the oven and coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.

In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour.

In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.

Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.

Spoon donuts into prepared pans with batter, filling 2/3 the way.

Bake until a cake tester inserted into the middle comes out clean. Remove from the pan and let cool slightly. Toss the warm donuts in cinnamon sugar or glaze.

How to Store

Store baked donuts in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. These donuts can also be frozen up to 3 months and unthawed on a plate at room temperature.

More Donut Recipes

• Baked Pumpkin Donuts with Maple Glaze
• Baked Pumpkin Donuts with Cream Cheese Frosting
• Caramelized Pears and Mascarpone Donuts
• Espresso Donuts with Baileys Glaze
• Baked Carrot Cake Donuts

What do you think of this fun baked donut recipe? What would you serve with these donuts? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Baked Pumpkin Donut Recipe

Print

Yield: 4 dozen

Baked Pumpkin Donuts {Three Ways}

These baked pumpkin donuts are made with a spiced pumpkin donut batter and decorated in three different ways.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 10 minutes

Ingredients

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoon baking powder
• 1 3/4 cup all-purpose flour
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 1/2 cup granulated sugar
• 1 1/2 cups pumpkin puree
• 1/3 cup mini chocolate chips
• 1/3 cup unsweetened coconut flakes
• 1/4 teaspoon coconut extract

For toppings

Toggle ingredient group

• Glaze (1 cup powdered sugar and 2-3 tablespoons apple cider mixed together until the glaze is spreadable. Add more cider if needed)
• Cinnamon sugar (1/2 cup granulated sugar and 1 teaspoon ground cinnamon mixed together)
• Sprinkles

Instructions

1. Preheat oven to 350 degrees F. Coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.
2. In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour. In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.
3. Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.
4. Spoon donuts into prepared pans with batter, filling 2/3 the way. Bake for 9-10 minutes until a cake tester inserted into the middle comes out clean. Remove from pan and let cool slightly.
5. To top with cinnamon sugar: Toss warm donuts in cinnamon sugar.
6. To top with glaze: Dip cooled donuts in glaze and let glaze set for 10-15 minutes.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 34mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 1g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Baked Pumpkin Donuts {Three Ways} appeared first on A Classic Twist.

This Reese’s Peanut Butter Cheesecake is a peanut butter and chocolate flavor explosion. It has a fudgy brownie crust and a creamy peanut butter cheesecake layer, topped with chocolate ganache and overflowing Reese’s Peanut Butter Cups.

(more…)

The post Reese’s Peanut Butter Cheesecake with Brownie Crust appeared first on A Classic Twist.

This no bake chocolate tart is easy to make and delicious too. Perfect for special occasions, a dinner party, or just because you love chocolate!

(more…)

The post No Bake Chocolate Tart appeared first on A Classic Twist.

Hi friends! I have a short and sweet post for you today.

Easter Chocolate Cupcakes

These Easter Chocolate Cupcakes are a fun way to get the kids involved in Easter. Topped with cute eggs, they are perfect to bring along to Easter events.

I think sometimes we all just want a simple and/or easy recipe to make for a holiday. Ditch the layer cakes and complicated recipes for more straightforward ones.

I’m sure you busy people agree with me, especially when you have little ones running around. These Easter chocolate cupcakes are just that simple and easy recipe you need!! Even the kids will love helping with these.

There’s nothing complicated here but the cute factor is high with the ‘nested’ eggs and green grass. They are as easy as using your favorite chocolate cupcake recipe (below), your favorite icing with a special tip and some M&M eggs.

The only key step is to color your frosting green and use a pastry bag fitted with this Wilton Decorating Tip #233 Multi-Opening to create the grass effect. That’s it!!

Easter Chocolate Cupcake Ingredients

• all-purpose flour
• sugar
• cocoa powder
• baking soda & baking powder
• salt
• an egg
• buttermilk
• hot water or hot coffee
• vegetable oil
• vanilla extract & coconut extract (optional)
• unsalted butter
• confectioners’ sugar
• milk
• green gel paste (or food coloring)

How to Make Easter Chocolate Cupcakes

For the chocolate Easter cupcakes:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
2. Sift together all the dry ingredients in the bowl of an electric mixer.
3. In a medium bowl, combine all the wet ingredients using a whisk.
4. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of the bowl. Mix for an additional minute on medium speed.
5. The batter will be thin. Divide evenly among the cupcake liners.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
7. Cool cupcakes on wire racks completely. Meanwhile, you could start on the frosting.

For bird’s nest frosting:

1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low-speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy, and fluffy. Add in food coloring and whip for an additional minute.
2. Using Wilton tip #233 and a pastry bag, frost the cupcakes. Top with Easter egg M&Ms.

How to Store Easter Chocolate Cupcakes

OK friends, that’s it for now!

Hope you are thinking of your Easter menu and now have a few (fun) ideas to consider: 

• Speckled Easter Cake
• Classic Carrot Cake
• Baked Carrot Cake Donuts 
• Easter Cake Pops
• Easter Cookies

What do you think of these amazing chocolate Easter nest cupcakes? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Chocolate Easter Cupcake Recipe

Print

Yield: ~12-15 cupcakes

Easter Chocolate Cupcakes

These Easter Chocolate Cupcakes are a fun way to get the kids involved in Easter. Topped with cute eggs, they are perfect to bring along to Easter events.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

For Chocolate Cupcakes:

Toggle ingredient group

• 1 cup all-purpose flour
• 1 cup sugar
• ⅓ cup Cocoa powder (I used Ghirardelli)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 egg, at room temperature
• ½ cup buttermilk, at room temperature
• ½ cup hot water or hot coffee
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)

For frosting

Toggle ingredient group

• 3 sticks unsalted butter, softened and cut into cubes
• 3 cups confectioners' sugar, sifted
• 2-3 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract (optional)
• pinch of salt
• 2-3 drops green gel paste (or food coloring)

Instructions

For the Cupcakes:

1. Preheat oven to 350degrees F. Line muffin tins with cupcake liners.
2. Sift together all the dry ingredients in the bowl of an electric mixer.
3. In a medium bowl, combine all the wet ingredients using a whisk.
4. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
5. The batter will be thin. Divide evenly among the cupcake liners.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
7. Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.

For frosting:

1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low-speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Add in food coloring and whip for an additional minute.
2. Using Wilton tip #233 and a pastry bag, frost the cupcakes. Top with Easter egg M&Ms.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Easter Chocolate Cupcakes appeared first on A Classic Twist.

This blog post was originally Oct 2013 and has been updated with new photos. 

Hey there, and welcome back, friends.

You are in for a treat!

Chocolate Peanut Butter Cake

Chocolate peanut butter cake is a peanut lover’s dream dessert! A dark chocolate cake recipe with peanut butter frosting makes this chocolate peanut butter cake decadent and delicious!

(more…)

The post Chocolate Peanut Butter Cake appeared first on A Classic Twist.