Half of the vanilla frosting
1/3 cup cocoa powder
2 Tbsp. cream, or half and half
Directions
Preheat oven to 350°F.
Line two baking sheets with parchment paper.
Beat the butter, sugar, and cocoa until light and fluffy.
Add the eggs and vanilla and beat until thoroughly combined.
In a separate bowl, combine the dry ingredients.
With your mixer on low, alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the flour, until combined. Scrape down the sides of the bowl with a rubber spatula.
Use a large spoon to portion out 2″ mounds of dough onto the prepared baking sheets. Set mounds 2″ apart. Dough will be sticky and will flatten out as it bakes.
Bake 12-15 minutes or until dough is set. Don't over-bake, cookies will harden as they cool.
Allow the cookies to cool on the pan for 2-3 minutes and finish cooling on a wire rack while you prepare the frosting
Vanilla Frosting
Cream the butter in a small bowl and blend in the confectioner's sugar, vanilla, alternately with the 1/3 cup cream.
Beat until the consistency is creamy.
Reserve half to make the Chocolate Frosting
Chocolate Frosting
Add cocoa powder and remaining cream and blend until smooth.
Frost half the cookie with vanilla frosting and the other half with chocolate.
Store in an air-tight container; may be frozen up to one month.
Half-Moon Cookies courtesy of: www.homeinthefingerlakes.com
Tropical Breeze Scones
Ingredients
6 Tbsp. unsalted cold butter
3 cups unbleached flour
3-1/2 Tbsp. granulated sugar
3 tsp baking powder
3/4 tsp salt
3/4 cup each canned pineapple and mango, drained and chopped
1/2 cup white chocolate, chopped
1/4 cup 2% milk
1 tsp vanilla
1/2 cup coconut milk
2 large eggs
Sugar for sprinkling
Directions
Preheat oven to 400°F and line a baking sheet with parchment.
In a large bowl mix the flour, sugar, baking powder, and salt.
Cut-in the butter until dough is crumbly, resembling peas.
Add the pineapple and mango and mix just until moistened.
Toss in the white chocolate and mix again distributing the chocolate throughout mixture. (Avoid over-mixing)
In another bowl blend the milk, vanilla, coconut milk, and eggs.
Pour liquid ingredients, a little at a time, into the dry ingredients and mix gently.
Place dough onto a lightly floured mixing board and knead about 12 times.
Roll out dough into a circle about 3/4″ thick and cut into wedges.
Place dough wedges onto the baking sheet and sprinkle with granulated sugar and place into the oven.
Set the timer for 25 minutes. Cooking time may vary depending on the oven. When they are a golden brown they are done.
Take out of the oven and place on a cooling rack.
Enjoy warm!
To reheat, place in a 350°F oven for about 5-10 minutes.
Store in air-tight container. Can be frozen up to three months.
Tropical Breeze Scones courtesy of: www.sugarlovespices.com
Honey Lavender Biscotti
Ingredients
2-1/4 cup unbleached, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp finely ground sea salt
2/3 cup granulated sugar
3 large eggs
3 Tbsp. clover honey
1 tsp pure vanilla extract
2 Tbsp. lemon or orange zest (optional)
1 Tbsp. ground dried, culinary lavender blossoms
Directions
Preheat oven to 350°F.
Line a baking sheet with parchment paper.
In a medium bowl, sift flour, baking powder, baking soda, and salt together; set aside.
In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and lavender blossoms.
Sprinkle dry ingredients over the egg mixture; fold in until a soft dough is formed. (You may have to use your hands.)
Lightly sprinkle flour on your work surface, on top of the dough, and on your hands, and divide the dough into two pieces.
Pat and shape each piece into a loaf approximately 3″-4″ wide, and 10″ long. Place loaves on the prepared baking sheet with 3″ inches in between.
Bake 20-30 minutes. The loaves are done baking when they offer some resistance when touched and start to form cracks on top. Rotate halfway through baking.
Remove the loaves from the oven and cool 10 minutes on a wire rack or until you can handle them.
While biscotti are cooling, reduce oven temperature to 275°F.
When biscotti loaves are cool enough to handle, use a serrated knife and cut loaves diagonally into 3/4″ thick slices. Place slices, cut side down, on the baking sheet and bake another 15 minutes, turning each cookie over half-way during baking to allow even crisping. Don't over-bake, biscotti will crisp as they cool.
Remove from oven and cool completely on a wire rack.
Can be stored in an air-tight container for up to three weeks. May be frozen up to three months.
Honey-Lavender Biscotti courtesy of: www.mylavenderblues.com
About Tinthia
Earth witch Tinthia Clemant writes with the backdrop of the Concord River flowing outside her office window. When not weaving stories about strong women, she’s gardening, painting, pondering, and eating ice cream, with a splash of bourbon. She shares her paradise with her black Lab, elderly cat, flocks of Mallard ducks and songbirds, and a few brave field mice who venture into the house. (Her elderly black cat is still a heck of a mouser.)
Find Tinthia on Facebook, Twitter, YouTube, Pinterest, Goodreads, and say hello to her at www.tinthiaclemant.com and www.concordriverlady.com.
Praise for
The Summer of Annah: A Midsummer’s Wish
Book One in the Seasons of Annah Series
“If you’re looking for a wonderful book to pass your time, this is the one.”
“I was captivated all the way through.”
“This amazing book had a hold of me even after I read those sad, familiar words “THE END”!
“After I started reading I was hooked. I couldn’t put it down.”
“The Summer of Annah: A Midsummer’s Wish is phenomenal.”
Read an excerpt of A Midsummer’s Wish at http://bit.ly/2U5CyGH.
Praise for
The Summer of Annah:
A Labor of Love
Book Two in the Seasons of Annah Series
“Tinthia Clemant has done it again and given us a magical story
about a strong woman and the power of love.”
“I am rooting for Annah to realize that Eric's love is for real.”
“A gripping story of love, heartache, disappointment and lies.”
“Here is love in all the colors of the glorious love rainbow.”
“Another wonderful page-turner.”
Read an excerpt of A Labor of Love at: http://bit.ly/2YGN7i7
Praise for
You Gave Me Wings
Book One in the Isabella’s Story Series
“A timeless story about a woman who sets out to find herself.”
“Isabella is a brave woman who travels to Italy on her own in the hopes of finding out who she is. Empowering.”
“Trust, love, forgiveness, and self-growth are all at the heart of Tinthia Clemant’s newest book, You Gave Me Wings.”
“I was transported to Rome and could actually taste the gelato.”
Read an excerpt of You Gave Me Wings at: http://bit.ly/2YGN7i7
Tinthia Clemant, Breaking the Rules
Breaking the Rules Page 28