Kristin's Yummy Stuff

I HATE dry scones.  These are sweet and yummy.  It was passed down to me by one of our COWs. (That is CO's wife for you non military people - LOL) Coconut Scones: yield: 16 scones baking temp.: 375 degrees baking time: 22-25 min. This recipe is designed to be customized to your taste. You can make these scones a little sweeter and chewier, by using shredded, sweetened coconut in the dough. If you want a scone that's a little less sweet so the chocolate is more noticeable, use unsweetened coconut inside. The whole wheat flour and coconut milk make a dough that handles and cuts with ease. The curly coconut topping on these scones toasts up beautifully while they're baking. 2 cups white whole wheat flour (or ww.pastry flour works well too) 1 cup unbleached all-purpose flour 1/4 cup granulated sugar 1/4 cup packed light or dark brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter ...

Ingredients 1 box chocolate cake mix (recommended: Duncan Hines) 1/2 cup coffee liqueur (Khalua) 2 cups fudge sauce (CLick here for my personal recipe), or 1 (16-ounce) jar fudge sauce 3 chocolate covered toffee candy bars , broken into pieces 1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar Directions Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces. Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve. Cook's Note: Assemble the trifle shortly before serving or it will get soggy.