Monthly Archives: July 2012

Chocolate Chip Scones

The last thing that Theresa and I made a few weeks ago was Chocolate Chip Scones (a girl has to have her chocolate). We used the Skinny Chocolate Chip Scone Recipe we discovered on Pinterest. I thought that scones would be difficult to make. I lump scones in the same category as Biscotti – best bought at coffee shops or Trader Joe’s. Sometimes both count as breakfast foods in my book!

But, this recipe was easy, delicious, fast, and healthy(er).  I would make these again in a heartbeat.

Chocolate Chip Scones
Yield: 8 large scones

3/4 cup cold buttermilk
2 teaspoons vanilla extract
1 egg
1/4 cup sugar
2 cup white whole wheat flour (Trader Joe’s)
1 tablespoon baking powder
3 tablespoons chilled butter
1 cup mini chocolate chips
cooking spray

1 egg white, lightly beaten
1 tablespoon of sugar

  1. Preheat oven to 375°. Spray a baking sheet with cooking spray.
  2. In a small bowl whisk together buttermilk, egg and vanilla.
  3. In a large bowl combine sugar, flour, and baking powder. Using a pastry blender (or a fork since we didn’t have one) cut in butter.
  4. Add mini chocolate chips to dry mixture.
  5. Create a well in the bottom of the dry mixture bowl and pour in buttermilk mixture.
  6. Stir until just combined (do not over-mix).
  7. Lightly flour hands and knead mixture into a 9 inch circle; approximately 3/4  inch thick.
  8. Cut into 8 pieces (cut all the way through).
  9. Lightly brush with egg white mixture and sprinkle with sugar.
  10. Bake for 20 minutes.





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Filed under Breakfast

Spanakopita Bites

Another great recipe find for our Pinterest day of cooking in Capitol Hill with Theresa. We were unable to find all of the herbs that we needed at Eastern Market so I bravely ventured to the Harris Teeter. I made it there and back with only 4 u-turns…success! Clearly I am not the best navigator.

Spanakopita Bites
Yield: 30 pieces

15 ounces frozen chopped spinach, defrosted and drained
1 teaspoon olive oil
2 Tablespoons dill (fresh)
3 Tablespoons chives (fresh)
3 extra-large eggs
6 ounces of feta cheese
1/4 teaspoon freshly ground black pepper
30 phyllo dough cups

  1. Pre-heat your oven to 400 degrees. Spray one cookie sheet with olive oil.
  2. Heat olive oil in a large skillet on medium heat. Add chives and cook for 3 minutes.
  3. Add spinach, dill, eggs, black pepper and feta cheese.
  4. In a small bowl lightly beat eggs and add to spinach.
  5. Mix. 
  6. Spoon 2 tablespoons of spinach mix into each phyllo dough cup.Continue until all spinach and cups are used.
  7. Bake the Spanakopita  Bites for 15 mins at 400 degrees. 

Theresa and I absolutely loved these! We ate them straight out of the oven and at room temperature (confession – I ate them straight from the fridge for dinner). Simple and delicious – although they probably taste best hot. Fresh dill is what makes them so be sure not to use the dried spice.


Heather (& Theresa)

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Filed under Appetizers