more baked

I'm still baking my way through this cookbook. A few weekends ago we celebrated my mom's and sister's birthday. I brought the peanut butter banana cream pie found in the pies and tarts section of the cookbook. It was my first time baking with a vanilla bean. Yum!
It was my first time making pudding from scratch. So easy!
It was four layers of deliciousness!

That weekend was so much fun. I can't believe how our family is growing. I love that mason and emma are close enough to jackson to get together now and then. Especially because I am so close to my cousins and I want the same for my kids. It was hard to get a good picture of the bunch, but there will be many more opportunities for photos! This weekend I made the nutella scones. These did not last long in our house. They were perfect with a cup of coffee. Sweet, nutty, and full of chocolate.Nutella Scones
from Baked Explorations

2 c. flour
1/4 c. sugar
1/4 c. dark unsweetened cocoa powder
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, cut into chunks
1 large egg
1/2 c . heavy cream
3/4 c. toasted hazelnuts, coarsley chopped ( I used walnuts)
1/2 c. Nutella

In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt. Add the butter and use your fingers to rub it into the flour until the mixture is coarse. In a separate bowl, whisk the egg and cream. Slowly pour into the dry ingredients until the dough just comes together. Add the nuts and knead to incorporate. Flatten the dough into a rectangle (about6 by 12 inches) and spread 1/4 c of the Nutella on top. Roll the dough up into a cylinder and gently flatten into a disk. Cut into 6 or 8 wedges and place on greased baking sheet. Bake at 375 for 18 to 20 minutes. Transfer to a wire rack to cool. Heat the remaining 1/4 c. of Nutella in the microwave and drizzle over scones.



We just may have a bottle of Jack on the counter...next up: Whiskey Pear Tart