Maple Pecan Scones

Ingredients:
3 C all purpose flour
1/3 C sugar
5 tsp sugar
1 tsp salt
½ lb. (2 sticks) butter, chilled
¼ C pecans, plus more for sprinkling
1 large egg
¾ C heavy cream (I used half and half)

Maple Icing
1 lb. powdered sugar
¼ C milk
4 Tbsp butter, melted
Dash of salt
2 tsp maple flavoring

Directions:
Preheat the oven to 350 degrees.
Stir together the flour, sugar, baking powder and salt. Cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.

Finely chop the pecans and stir into the flour mixture. Mix the egg & cream together and stir into the flour mixture until just combined. Turn the mixture onto a cutting board and push it together into a large ball. Don’t knead too much—only until it sticks together.

Gently roll the dough into a 10-inch circle and cut the round into eighths. PW recommends that in order to have perfect eighths, you could first cut an X and then cut a plus sign.

Transfer your wedges to a baking sheet that has been covered in parchment paper or lightly sprayed and bake for 20-24 minutes, or until golden brown.

Allow the scones to cool.

Meanwhile, mix your glaze together and pour generously (don't be wimpy!!!) over each scone. Garnish with a couple pecans.

Chocolate Hazelnut Brownies

Ingredients:

1 1/4 cups hazelnuts (about 6 1/4 ounces)*
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs

Directions:
Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
Toast and skin hazelnuts*. In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
Pour batter into baking pan and bake in middle of oven 35 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

*Here is a secret to skining hazelnuts. Bring to boil 3 cups of water, slowly add 1/4 cup of baking soda and then add 2 cups of hazelnuts. Let it boil for 3 minutes. Drain and rinse. Under running water the pinch off the skins of the hazelnuts. Then dry and toast at 350 degrees for 10 - 15 minutes.

Nutella Buttercream Frosting

Ingredients:
3/4 cup unsalted butter (room temp)
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup very soft nutella
Directions:
Mix all ingredients with a mixer. Spread on your favorite cakes and cupcakes to your heart's desire!