Chocolate Chip Cinnamon Scones – Tease Your Taste Buds

Scones … what could be better than Chocolate Chip Cinnamon Scones and Coffee or tea?  One bite into this scone will tease your taste buds with the deliciousness of chocolate and a slight hint of cinnamon and before you know it your plate will be empty. Enjoy!


  •                     2 cups all-purpose flour
  •                     1/3 cup sugar
  •                     1/2 teaspoon cinnamon
  •                     1 teaspoon baking powder
  •                     1/4 teaspoon baking soda
  •                     1/2 teaspoon salt
  •                     8 tablespoons unsalted butter, frozen
  •                     1 Cup Chocolate Chips
  •                     1/2 cup sour cream
  •                     1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda, cinnamon and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in chocolate chips.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Source:  Adapted from Allrecipes

Chocolate Chip Cookies

Who can resist chocolate chip cookies?!  I have tried many different chocolate chip cookie recipes over the years and this is by far the best.  They are appropriately named as “The Best Chocolate Chip Cookies”. 
The important question is “Can you eat only one”?
The recipe is below or can be found here.
Best Chocolate Chip Cookies  
Prep Time: 20 MinutesCook Time: 10 Minutes Ready In: 1 HourServings: 24

“Crisp edges, chewy middles.”


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned

Chocolate Chip Cheesecake – The Best!

This is a cheesecake lovers dream – every bite is creamy, smooth, and filled with chocolate chips … mmmmm impossible to resist!  I’ve made this cheesecake for years – everyone loves it!  That is, everyone that likes Cheesecake.  I have a cute “kids tell it like it is” story to tell.  I made this for a recent family get-together and my niece’s youngest son tried a piece and said “this is yucky”!  Moments later he came into the room where I was and asked if I had made the cheesecake and when I said yes, he replied “I didn’t care for the flavor”.  LOL  🙂   That sounds like “mommy intervention”!

It’s easy to bake and the process of keeping it in the oven (with the oven temperature off) for at least an hour after it has baked somehow prevents it from cracking! 

Chocolate Chip Cheesecake


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup butter, melted
  • 3 (8 ounce) packages cream cheese (at room temperature)
  • 1 (14 ounce) can sweetened condensed milk
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini semi-sweet chocolate chips or regular size chocolate chips
  • 1 teaspoon all-purpose flour


1. Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
2. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve