Chocolate Toffee Scones

There is a brunch served in a nearby restaurant that I dream about on Sunday mornings. I use the term "nearby" loosely—it is a three hour North Dakota drive away, but I find myself there more often than you'd think. I always eat too much, as one does when faced with a buffet line of dozens of favorite brunch delicacies. There are the scones, the eggs Benedict, the biscuits and gravy, and the pasta dishes (of which I make sure to sample at least once).

However, the french toast is the reason I keep coming back.

Like an ice cream sundae bar lined with the best toppings, so does this restaurant treat their french toast. Oreos, nuts, chocolate shavings, and crumbled heath bars accompany the crushed strawberries, the jellied blueberries, and the classic maple syrup. It's a brunch lover's dream come to fruition. And mine, all mine, for the taking.

This brunch is where I discovered my true love for toffee. Atop a hot piece of french toast drowned in maple syrup, I crumbled these chocolate toffee pieces, allowing the chocolate to melt and pool over the top of the french toast while the toffee retained its textured crunch. Though I considered this my "dessert," it was never rare to go back for seconds or thirds of this sweet, indulgent treat.

As long as I ignored the sidelong glances of my concerned, horrified companions, nothing would stand between me and my coveted french toast.

Since discovering my weakness for chocolate and toffee, I've found myself imagining all of the terrifically wicked ways to use it in every day baking. As an homage to the toffee-covered french toast that started this madness, I thought scones would be a fitting first start. We can save my other toffee-covered fantasies for later.

A decadent breakfast every now and then never hurts anybody, right?

These Chocolate Toffee Scones are subtle, kind, and never too sweet. The sweetness comes from the multitude of chocolate toffee pieces scattered throughout the delicate scone. Never to be outdone, I dipped the bottoms of the scones in a rich chocolate glaze to give an added touch of chocolate. These are delicious with a cup of coffee for an afternoon snack, but if you choose to eat them for breakfast with a cup of tea I won't send a judging glance your way.

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Hot Cocoa Cookies

I haven't given out a valentine since elementary school. This is a sad realization I made just moments ago, but it's the truth. When I was small, Valentine's Day was an event. My mother allowed me to pick out the valentines going out to my classmates and, for every year, I picked out exactly the same one. The front had a drawing of a featureless cartoon face. The back held a bunch of stickers featuring silly glasses, large noses, and big ears. It was, in essence, the Mr. Potato Head of valentine's.

I figured if I loved this valentine enough to hand them out year after year, my classmates wouldn't mind receiving exactly the same one.

The first Valentine's Day that I did have a sweetheart, we were separated by a state. By the time we were near each other once more, the holiday was long forgotten. Though I have the same sweetheart this year, distance separates us once more. Perhaps the third year is the charm?

Nevertheless, I've gotten very good at rocking the single gal's Valentine's Day. Romantic comedies, brownies, and copious amounts of carbohydrates are prominently featured. One year I made a stack of chocolate chip rainbow pancakes that stood at least a foot tall (or so it seemed). I managed to get through half before falling into the happiest of food comas in front of my favorite romance movie, Moulin Rouge. Another year I made a batch of chocolate rum truffles and gifted them to myself (because I'm worth it).

This year, I'm planning a low-key celebration. There will be a big bowl of pasta, a glass of wine, one (or three) of these hot cocoa cookies, and an order of Ryan Gosling's abs for dessert. My Netflix account has seemingly read my mind and devoted an entire section to him. Who says I can't be my own valentine?

Whether you have someone to share this holiday with or not, whether you choose to recognize this day as a holiday or whether it's just another Tuesday, there is one thing we can all agree on—every day is made better with a batch of cookies.

The intersection of hot cocoa and cookies is sweet and gooey. These hot cocoa cookies have a thick, chocolate cookie base with a layer of chocolate and warmed marshmallow. These cookies are sweet and taste best when fresh from the oven (but then again, what doesn't?). If they are room temperature, I like to toss them in the microwave for a few seconds to melt the chocolate layer and soften the marshmallow. Though they wouldn't be amiss with a mug of hot cocoa, I love them with a tall glass of cold milk.

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Flourless Chocolate Rum Cake

In ancient Greece, Muses were beautiful goddesses who inspired great creativity in literature, painting, dance, and music. A visit from the Muses, along with their gifts of inspiration and genius, were coveted by every artist with a vision. Great poets lusted after the perfect words; artists dreamed of the right shades and subtle tones; and musicians yearned to hear lithe melodies and swelling harmonies. Inspiration was a gift the Muses bestowed upon you, often without warning. The Muses would visit as they pleased, blessing a sacred few with true beauty while ignoring the pleas of the struggling or desperate. The Muses were wild and untamed, never to be controlled or willed upon.

Nevertheless, many great poets would call upon the Muses in their work, hoping to be blessed with their gifts of wisdom and virtuoso as they put pen to paper.

"Tell me, O muse, of that ingenious hero who traveled far and wide after he had sacked the famous town of Troy..." -Homer

After studying a great deal of Latin and, in turn, ancient Greece, I often find myself wishing for my own visit from the Muses. I imagine them lounging around above the clouds, holding in all the creativity, the genius, the beauty, that will ever be written, painted, or spoken. Shall we sweep down to Kristin and peer though her camera lens today? They will discuss among themselves. No? Perhaps tomorrow. I heard Adele is writing a new song...

Of all the gods and goddesses, the Muses were revered by the artists above all. In my own occasional pits of creative despair, I have no trouble believing this affirmation. Often my photography simply refuses to match the beautiful images I've conjured up in my mind. The beauty is lost in translation somewhere between my vision and the click of the camera's shutter.

Words escape my fingers when I sit down to write. Sometimes I imagine that if I can ever express something so succinctly, so accurately, I can hang up my apron and my work will be done. Yet, I feel the Muses grant no one that pleasure.

Even so, I feel the Muses heard Homer's call when he composed The Odyssey, blessing him with the expression "child of morning, rosy-fingered Dawn." Years later, this simple phrase still sends a shiver through my mind—I could not write such a perfect description if I lived a thousand years.

Despite my personal struggles with the mythical Muses, I like to imagine they hold a real presence in this world. For anyone who pursues artistry, knowing the Muses are out there is like taking a collective sigh of relief. The Muses take away the responsibility of creativity or genius from ourselves. They bestow these gifts alone. If the words do not flow, I am not to blame. If another one of my recipes fails extraordinarily, the Muses must have certainly played a hand. And, if the photographs of this Flourless Chocolate Rum Cake don't quite measure up to the images swimming about my head, we can always blame the Muses.

Perhaps they have taken the day off.

This Flourless Chocolate Rum Cake melts in your mouth like a rich, chocolate truffle. The cake itself is flourless (this is for you, gluten-free friends!) and sets using eggs and a hint of cocoa powder. With a heavy shot of rum, this cake is not for the kids. The alcohol does not bake out of the cake and your nose may feel a little tingly after the first bite. Imagine a chocolate rum truffle, make it just a little bit lighter in texture, and you have this sinful cake.

If you want to eliminate the rum, simply substitute it with 1/3 cup water.

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