Strawberry Scones

February 27: National Strawberry Day

Chocolate-covered strawberries have been popular throughout the month of love. As February comes to a close, indulge in strawberry scones for a romantic teatime. Instead of fresh strawberries, which could get runny in a recipe sometimes, we used the freeze dried fruit. Smother the scones in more strawberry jam and clotted cream and these are also a delightful treat to eat on National Strawberry Day!

Recipe

(Adapted from TeaTime Magazine)

Ingredients

• 2 cups flour, all purpose
• ½ cup sugar + 1 tablespoon
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup dried strawberry bits (we used Trader Joe’s freeze dried strawberries) 
• 4 tablespoons butter, cold, chopped into pieces
• ¾ cup heavy whipping cream + 1-2 tablespoons
• 1 teaspoon vanilla

Directions

In a large mixing bow, combine the flour, ½ cup of sugar, baking powder and salt. Cut in the cold butter and mix gently until it resembles coarse crumbs and peas.

Crush the strawberry bits into small pieces and add them to the flour mixture. Infuse the vanilla into ¾ cup heavy whipping cream. Stir in the whipped cream mixture into the flour mixture and bring dough together with hands until it sticks together. Place the ball of dough onto a floured surface and knead gently.

Pat and roll down to ¾ inch thick. Cut out shapes (use a 2- or 3-inch round cutter or heart-shaped cutter). Place on parchment paper lined baking sheet about 2 inches apart. Brush the tops with the remaining whipping cream. Sprinkle the remaining sugar on top. Bake in a preheated oven at 350 degrees F for 18-20 minutes or until lightly golden. Remove from the oven and transfer to a wire rack. May be served warm with clotted cream and strawberry jam.

Notes

• The scone dough is pretty in pink. But after baking, it has a lighter hue to allow the strawberry speckles to sparkle.
• Thanks to fellow baker Karen B. for gifting us with the dried strawberries.
• National Strawberry Month is in May. Search our blog for more strawberry recipes.
• Search our blog for more scones recipes under the Theme Menus.

Capellini al Pomodoro

(a.k.a. Presidential Pasta)

In 2021, Joseph R. Biden Jr. celebrated his first Presidents’ Day as the president of the United States. We Googled what some of his favorite foods were so we could cook them in observance of this national holiday. The Washington Post reported that capellini al pomodoro (angel hair pasta mixed in a tomato basil sauce) was his most requested dish when he went on speaking engagements for which he would earn up to $200,000US!!! Here are some headlines:

Eater.com: “Joe Biden just can’t get enough angel hair pasta”

TheWeek.com: “Joe Biden is contractually obligated to receive angel hair pomodoro at every paid speech”

Obviously, pasta pomodoro is the president’s comfort food. After all, his Italian-American wife, Dr. Jill Biden, cooked it for him throughout their marriage. So we cooked capellini al pomodoro, too, for a delicious dinner on Presidents’ Day.

Recipe

(Adapted from Delish.com)

Ingredients

• 1 pound angel hair pasta
• 2 tablespoons extra virgin olive oil
• 2 small yellow onion, chopped
• 3 cloves garlic, minced
• 4 medium tomatoes (around 4 cups), diced
• Salt and pepper to taste
• Pinch of red pepper flakes
• 2 tablespoons fresh basil leaves, chopped finely (plus more to garnish)
• Grated Parmesan cheese

Directions

Bring a large pot of salted water to a rolling boil. Cook the pasta al dente or as directed on the package. Drain the hot cooked pasta but reserve about half a cup to make the tomato-basil sauce. Meanwhile, chop the onions and dice the tomatoes.

In a large pot, heat the olive oil. Sauté the onions and minced garlic until soft and fragrant. Mix in the tomatoes and stir to release the juices. Season with salt and pepper and a pinch of red pepper flakes.

Stir in the chopped basil. Reduce the heat, cover the pot and let the sauce simmer for 10-15 minutes, stirring occasionally. Stir in the pasta and mix well. Pour a little bit of the reserved salted pasta water and stir to make a sauce (add more or less to taste). Stir again to coat the pasta with the sauce. Transfer to a serving dish. Sprinkle Parmesan cheese and garnish with extra chopped fresh basil leaves. Serve hot.

Notes

• We halved the recipe to feed just the two of us.
• Search our blog under the Theme Menus tab for other presidential and patriotic recipes.

Chocolate Avocado Cupcakes with

Chocolate Avocado Frosting

February: National Chocolate Lovers Month and National Heart Month

When we had our last family reunion in Hawaii (pre-pandemic), we brought souvenirs from Texas and Islander’s second cousin Gabriel A. (son of her late cousin Clara A.) brought “pasalubong” from the Philippines. As we were packing to go back home, we all had suitcases stuffed with souvenirs plus more gifts from Hawaii! We always return with more than we came with and must mail back a box or two.

Gabriel brought pili nuts, corn nuts, yema candies, polvorones, biscuits/cookies and other Filipino foods. Islander grabbed the organic powdered chocolate packets he brought from Davao, which she eventually used to make chocolate avocado cupcakes with chocolate avocado frosting back on the mainland.

The chocolate cupcakes are healthier because they are made with avocados, which are very nutritious, and help keep the cupcakes moist and the frosting creamy. This recipe is appropriate to make during National Chocolate Lovers Month and National Heart Month.

Recipe

(Adapted from “Veggie  Desserts + Cakes” by Kate Hackworthy)

For the chocolate avocado cupcakes

• 1 ripe avocado, large
• 3 tablespoons butter, unsalted, softened
• ½ cup sugar
• 1 teaspoon vanilla
• 2 eggs
• ¾ cup + 1 tablespoon flour
• ¼ cup unsweetened cocoa powder
• 1 ½ teaspoon baking powder
• ½ teaspoon salt

Directions

Peel and pit the avocado and place in a large mixing bowl. Beat until there are no lumps. Add the butter and continue beating until creamy. Gradually add the sugar and vanilla.

Beat in the eggs. In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Gradually add the flour mixture to the wet ingredients and mix until the batter is smooth.

Divide the batter and scoop into 12 cupcake paper liners. Bake in a preheated oven at 325 degrees F for 15-20 minutes. Remove from the oven and cool completely. Meanwhile, make the chocolate avocado frosting.

For the chocolate avocado frosting

• 1 ripe avocado, large
• ¼ cup unsweetened cocoa powder
• ¼ cup maple syrup
• ¼ teaspoon vanilla extract
• 1 tablespoon melted coconut oil
• Pinch of salt
• 1 tablespoon strong coffee (we used instant Kona coffee)
• Mini chocolate chips, semi sweet

Directions

Peel and pit the avocado and place in a large mixing bowl. Beat until there are no lumps. Add the cocoa powder, maple syrup and vanilla and continue to stir.

Mix in the coconut oil, salt and coffee until creamy.

Refrigerate the frosting until it is no longer runny with the oils and it is a spreadable consistency (about an hour). Decorate the cupcakes and sprinkle some mini chocolate chips on top. Keep cool until ready to serve.

Notes

• Thanks to Gabriel A. for the organic cocoa powder from Davao, Philippines.
• See a similar recipe for chocolate avocado truffles here. 
• Search for more chocolate recipes under our Theme Menus tab.