Royal Orange Chocolate Scones

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

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Simple chocolate scones sweetened with just enough orange juice. Easy recipe that will leave you and your family feeling like royalty!

Tonight, while listening to a thunderstorm build outside, I quietly go through the motions of making a favorite scone recipe.

The house is quiet. My husband busy in the other room, my son is asleep. It’s just me, alone in the kitchen. Not even the dog peeks in.

These scones were first baked for me by a lovely co-worker in a stressful part-time job in college. On Monday, she filled the afternoon by describing a craving she was feeling for these simple chocolate scones her family made, sweetened with just enough orange juice. On Tuesday morning, I found a batch of scones on my desk.

Years later, remembering orange juice as a key ingredient, I googled until I found a recipe that looked similar, described as “royal” scones.

Tonight, I’m making these scones for the second time this week. These scones graciously used the ingredients already found in the pantry, sans one small personal-sized bottle of orange juice.

While the scones are being gracious, I am not. In my thoughts, I have a full list of complaints and wants: more money, more space, more success.

Here I am again, going down this endless spiral. Be affluent. Be important. Be worthy. Be more.

That’s really where the struggle begins, isn’t it? Inside of us?

I take a look at the recipe, and realize suddenly that I have been quadrupling the amount of chocolate in these scones for years! It’s not one and one thirds cup of chocolate chips (leaving the perfect amount remaining in the bag for those desperate parenting moments that require chocolate). No, the recipe calls for one thirds of a cup!

And, BAM, just like that, I’m reminded of how sweet life really is.

In my family, we have health, each other, shelter, plenty of choice homemade foods.

Simple chocolate scones sweetened with just enough orange juice.

Rich enough to enjoy scones made for royalty.

My petition goes silent, as I pray a thankful prayer for the extra chocolate over the years.

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Royal Orange Chocolate Scones

Simple chocolate scones sweetened with just enough orange juice.

Servings 8

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/3 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp unsalted butter
  • 1 1/2 cups miniature chocolate chips semisweet
  • 1/4 cup orange juice plus more to form dough

Instructions

  1. Preheat oven to 400 degrees Fahrenheight. Grease a cookie sheet.

  2. Wish first 4 dry ingredients together in a large mixing bowl.

  3. Cut butter into small pieces and then, using a fork or a bladed dough blender, cut the butter into dough until it resembles a course crumbs.

  4. Add remaining ingredients until dough will hold shape. Add additional orange juice as needed. (Sometimes I need to add a couple more tsp of orange juice.)

  5. Press dough evenly into the bottom of the mixing bowl, then overturn onto the greased cookie sheet.

  6. Use a large knife to cut into 8 scones (slice, like a pizza). Gently separate scones to allow space to bake evenly.

  7. Bake for 12 minutes until golden brown.

Recipe Notes

I almost always add additional orange juice to help the dough hold together, but the amount required depends on how well the butter was cut into the dough.

Simple chocolate scones sweetened with just enough orange juice.

Toffee Chocolate Pretzel Cookies

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

These Toffee Chocolate Pretzel Cookies are the perfect thing to satisfy that sweet/salty craving. It’s my favorite cookie recipe. After the recipe mysteriously disappeared off the internet, I was able to recreate it! I am so excited to share it with you!

Cookies were one of the first things I was allowed to bake in the kitchen all on my own.

(My mother was just reminiscing the other day about a batch of cookies some friends and I made in late elementary school. The amounts of sugar and salt called for in the recipe were switched.)

I imagine that for some people baking cookies is a way to express love, and maybe I am like that. Often I select a cookie recipe because I have a specific person in mind who I think would enjoy it.

But the act off baking is for me. Baking cookies is how I  mark special days on the calendar and prepare for holidays.  A little ritual to embrace whatever needs celebrating in life and make the day a little bit sweeter.

It doesn’t really feel like a special day until the house smells like vanilla, sugar, and butter, does it?


I push the resulting cookies into the hands of the people I love, but the act of baking is mostly selfish because I lose myself in it.

I just love that smell. Once I take off my rings and get over the initial ick factor, digging my hands into dough to form balls makes me feel more youthful and alive. I relax into the rhythm of spacing rolls of dough and trading out for the cookie sheet as soon as the timer goes off.

Somewhere between the nerdy science of baking and the creative outlet of flavor is my happy place.

But, as much as I appreciate all the little joys found in baking cookies, I hold them in moderation. They are reserved for special days and holidays. There is too much of a good thing.

While often I bake certain cookie dough recipes with other people in mind, these cookies are all about me. Sweet and salty combos are my favorite!  I do share, of course, but the act of baking and the final product is all Brohgan. Thankfully, other people are willing to enjoy the things I like with me!

I first tried a chocolate, toffee, pretzel cookie at a favorite deli lunch counter located on my town’s main downtown street. I sniffed out these cookies through their plastic packaging before I saw them! I ate the cookie before my meal (of course!), and I was already googling chocolate toffee pretzel cookie recipes on my phone before I finished my lunch.
I found the PERFECT recipe! It tasted exactly like the cookies from the deli. As a fan of sweet and salty snacks, it quickly became my favorite cookie recipe. I even looked it up online before a Christmas cookie exchange this last December and took honorable mention in a contest out of about 40 cookies!

BUT THE RECIPE DISAPPEARED! It was nowhere to be found on their internet! The blog that originally published it allowed the url to expire, and extensive searching led nowhere.

I had no choice to recreate the recipe, and I am so excited to share it with you!

Lesson learned: if you like a recipe on the internet enough to make it more than once, write it down!

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups plus 2 Tbsp. all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 (12-oz.) packages semisweet chocolate morsels
  • 1 (8-oz.) package of Heath Milk Chocolate Toffee Baking Bits (or substitute 2 full sized toffee chocolate full size candy bars, crushed)
  • 2 cups coarsely crushed pretzel sticks
  • Parchment paper (optional)

Instructions

  1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
  2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in chocolate chips, heath bar pieces, and crushed pretzel sticks just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
  3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. After taking the pan out of the oven, immediately move cookies to wire racks to cool.
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Toffee Chocolate Pretzel Cookies

These Toffee Chocolate Pretzel Cookies are the perfect thing to satisfy that sweet/salty craving. It’s my favorite cookie recipe. After the recipe mysteriously disappeared off the internet, I was able to recreate it! I am so excited to share it with you!

Ingredients

  • 3/4 cup butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups plus 2 Tbsp. all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 12-oz. packages semisweet chocolate morsels
  • 1 8-oz. package of Heath Milk Chocolate Toffee Baking Bits (or substitute 2 full sized toffee chocolate full size candy bars, crushed)
  • 2 cups coarsely crushed pretzel sticks
  • Parchment paper optional

Instructions

  1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
  2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in chocolate chips, heath bar pieces, and crushed pretzel sticks just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
  3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. After taking the pan out of the oven, immediately move cookies to wire racks to cool.

These Toffee Chocolate Pretzel Cookies are the perfect thing to satisfy that sweet/salty craving. It's my favorite cookie recipe. After the recipe mysteriously disappeared off the internet, I was able to recreate it! I am so excited to share it with you!

Popcorn Trio

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Introducing the popcorn trio: Dark Chocolate; Parmesan and Olive Oil; and Smoked Paprika, Rosemary, and Olive Oil.  Air popped popcorn with a light sweet or savory coating is a snack that will let your junk food craving be satisfied without excess calories, fat, and sodium. It’s as fun to make as it is to eat!

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This post is the third in a series about a six course dinner served at the Iron Clad in Wamego, KS.

Click here to read the Non-Baker contribution to this series.

When planning this event, I immediately knew that I wanted to make a salad that incorporates acorn squash and make Fancy Weeknight Rigatoni. I was stuck on a third dish.

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I wanted my final course contribution to be low in calories after heavy pasta. More than that, I wanted this dish to be something fun to make and eat.
I went to a local restaurant recently, Bourbon and Baker, and was thrilled to find truffled popcorn on the menu! Popcorn is one of my all time favorite foods! Another fun way to have a taste of Christmas in August, a savory and sweet popcorn trio! Everyone can find a popcorn that they enjoy!

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Salted Dark Chocolate Popcorn

I always forget that chocolate is messy! I was finding chocolate everywhere after making it, including on the baby, oops. The good thing is that I made every mistake, so you don’t have to.

An air popper is the easiest way to control fat and sodium intake with this snack, but pan popped or microwave popped popcorn will work.

Ingredients:

  • 1/4 c unpopped popcorn (or 1 microwavable bag)
  • 1 standard candy bar of dark chocolate (or less, I had more than enough)
  • 2 gallon ziplock storage bags
  • Salt to taste

Instructions:

  1. Pop your popcorn.
  2. Put the popcorn into one or two storage bags depending on how much there is after it pops. You want each bag to be half full or less.
  3. Put your chocolate into a microwave safe bowl microwave on high for 30 second increments until the chocolate is just about melted, then stir until completely melted. Chocolate burns easily, and burned chocolate is just sad, so make sure to keep an eye on it.
  4. Turn on your favorite dancing music. Pour the chocolate in the bags and shake until distributed evenly. (A workout and a fun snack rolled into one!)
  5. Place bags of popcorn in the freezer until the chocolate hardens. It should be fine after 10 minutes or so. (This was the important step that I unfortunately wasn’t warned of.)
  6. Pour into a bowl and enjoy with friends!

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Parmesan an Olive Oil

The second in the trio. Finely grated parmesan would probably work better than what I used, but they’re equally tasty!

Ingredients:

  • 1/4 c unpopped popcorn
  • olive oil spray
  • 1/4 c fresh parmesan

Instructions:

  1. Pop your popcorn!
  2. Put popcorn into a gallon ziplock bag. Spray popcorn lightly with olive oil.
  3. Sprinkle with desired amount of cheese and enjoy!

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Smoked Paprika, Rosemary, and Olive Oil Popcorn 

Ingredients:

  • 1/4 c unpopped popcorn
  • olive oil spray
  • 1-2 tsp smoked paprica
  • 1 tsp rosemary
  • Salt to taste

Instructions:

  1. Pop your popcorn!
  2. Put popcorn into a gallon ziplock bag. Spray popcorn lightly with olive oil.
  3. Sprinkle with spices and shake bag until dispersed. Test and adjust to taste.

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Handmade Pierogies

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These happy little dumplings filled with potato originally hail from Pre-war Poland (now the Ukraine).   The types of filling can vary, but potato, onion, and cheese are common.   This versitle dough can be baked, boiled, or fried from its frozen state. Perfect for holidays or make ahead for a quick and impressive side to any meal.

When a member of the University Christian Church Solid Rock Youth Group asked me to submit something for their silent auction, how could I say no? My alma mater just as much as my high school, this is the place where I met my high school sweetheart, now my husband of 7 years. Their leader married us. The trips–the summer camps, CIY conferences, missions trips to Mexico and New Orleans and Alabama–greatly influenced who I am today. It feels like just a summer or two ago, not a decade ago. I wouldn’t be surprised if my R.A.M. letters are still tucked into a box somewhere.

So, really,  how could I say no?

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I had made and donated pierogies before, so that was what I offered.  I mean, who wouldn’t want little smile-shaped pockets of mashed potato?

These little dumplings take a little more effort than my standard recipe, but Pierogies are my love language, so I find that it’s worth it.  And, since you do all the work ahead of time, it only takes a few minutes to enjoy this terrific side dish on a busy evening.

 

They’re just my favorite.  You can tell because in this digital age, I actually took the time to write down the recipe on a card.

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Just ignore the fact that I misspelled vegetable here, please.  *face-palm*

Start with the dough.  A large bowl and a well of flour filled with the liquid ingredients.  Go slowly; the best things in life cannot be rushed.

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I took a chance, and used my dough hook on my Kitchen-Aid stand mixer to handle the kneeding of this dough.  I was nervous because I had never used that feature before, but it worked like a charm!  And watching it go was more than mildly satisfying.

While the dough rests, start peeling and boiling potatoes to make the filling.

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I’ve never met a flavor of pierogi that I didn’t like.  Green onion and cheddar are my favorites, but today I made cheddar and onion.

Roll out the dough to about 1/8 of an inch thick, and cut into circles using a biscuit cutter or an upside down cup.  Stuff with about a tablespoon of potato in each.  Seal the edges with loving attention to detail — nobody wants a watery pierogi.

Most importantly, lay flat individually on a wax paper lined cookie sheet and leave in the freezer for 24-48 hours until frozen.

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I tried to rush this process once.  I bagged a bunch of half-frozen pierogies and proudly walked into Thanksgiving dinner, unaware of the catastrophe that awaited.  Skip to the end of the story: me in tears, all the pierogies stuck together, most of them ripping open while they boiled.

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A few people politely ate raw, watery pierogi dough that year. I am so sorry.

Ok back to today, because I’ve mastered this process now, and I’d rather repress that memory.  After freezing this batch for a day, of course I had to taste test!  Obviously I’ve learned SOMETHING from the Thanksgiving Day fiasco!

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I boiled them first, 5 minutes, but then I fried them up in a skillet with a little olive oil.  Ya know, for my health.  Butter would be even better.

Soft and freshly boiled is fine, but that little bit of brown, crispy crust just puts them over the top.

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So please, if you are attending the UCC Silent Auction tonight, bid some $$$ on my pierogies, because it’s for a good cause.

Ingredients:

Dough:

  • 3 C all purpose flour
  • 1 C water
  • 1 large egg
  • 1 tsp vegetable oil
  • 1 tsp salt

Potato Filling:

  • 1 1/2 lbs russet potatoes
  • 6 oz grated cheddar
  • 1 tbsp garlic salt

Instructions:

  1. Put flour in a large, shallow bowl, and make well in the center.  Add water, egg, oil, and salt.  Carefully beat together with a fork, not to disturb the flour.  Continue stirring, gradually incorporating flour until a soft dough forms
  2. Transfer dough to a floured surface and kneed about 8 minutes, or use a dough hook and kneeding setting on a stand mixer.
  3. Dump dough onto clean counter top.  Invert bowl over dough and let sit at room temperature for 1 hour.
  4. While dough stands, peel potatoes and cut into 1 inch pieces.  Boil potatoes about 8 minutes.  Drain, add cheese and garlic salt, and mash (feel free to use a stand mixer here too!).
  5. Let potatoes cool, and scoop with a cookie scoop to make uniform rounded balls.  Refrigerate until dough is ready.
  6. Half the dough, and roll out to 1/8 inch thick.  Cut 24 rounds with a floured cutter.
  7. Place a single round in the palm of your hand, add a potato ball in the center, and use your fingers to close the dough around the ball.  Pinch the edges firmly and seal completely.
  8. Freeze for 24 to 48 hours.  They can remain in the freezer for 3 months (if they last that long).
  9. When ready to eat, boil pierogies for 5 minutes or until they float.

 

Optional: drain and fry in a small amount of olive oil until a crust forms.