Preheat Oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Dry Ingredients:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add Butter:

• Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Add Chocolate Chips and Bacon

• Stir in the chocolate chips and bacon until evenly distributed.

Add Wet Ingredients:

• In a separate bowl, mix the cold buttermilk and vanilla extract. Pour the wet mixture into the dry ingredients. Use a fork or your hands to gently mix the dough until it just comes together. Be careful not to overmix.

Form the Dough:

• Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick.

Cut the Scones:

• Use a sharp knife or a bench scraper to cut the circle into 8 wedges (like a pizza). Alternatively, you can use a round biscuit cutter to cut out individual scones.

Prepare for Baking:

• Place the scones onto the prepared baking sheet. Brush the tops with the 1 tablespoon of buttermilk and sprinkle a little coarse sugar over each scone.

Bake:

• Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top.

Cool and Serve:

• Allow the scones to cool on a wire rack for a few minutes before serving. Enjoy warm or at room temperature.

Prepare the Figs:

• If the figs are too dry, soak them in warm water for about 10 minutes to soften. Drain and pat dry before using.

Process the Nuts and Seeds:

• In a food processor, add the almonds and pumpkin seeds. Pulse until they are coarsely ground.

Add Remaining Ingredients:

• Add the figs, honey, cinnamon, cacao powder, flaxseed, and a pinch of salt to the food processor. Blend until the mixture is well combined and sticky. You may need to scrape down the sides of the processor a few times to ensure everything is mixed well.

Form the Balls:

• Scoop out small portions of the mixture and roll them into balls using your hands. If the mixture is too sticky, lightly wet your hands to make rolling easier.

Set the Balls:

• Place the balls on a tray lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up.

Serve and Store:

• Enjoy the protein balls as a snack. Store any leftovers in an airtight container in the refrigerator for up to a week.

• Preheat Oven: Heat oven to 350°F. Grease a 13x9x2-inch baking pan or two 8- or 9-inch square pans.
• Melt Butter: Place butter in a large microwave-safe bowl. Microwave at medium (50%) for 2 to 2-1/2 minutes or until melted.
• Mix Ingredients: Stir in sugar and vanilla. Add eggs, one at a time, beating well with a spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder, and salt; beat well. Stir in nuts, if desired.
• Pour Batter: Pour batter into the prepared pan or pans.
• Bake: Bake for 30 to 35 minutes for a 13x9x2-inch pan (20 to 22 minutes for 8- or 9-inch pans) or until brownies begin to pull away from the sides of the pan.
• Cool and Serve: Cool completely in the pan on a wire rack. If desired, prepare and frost brownies with your favorite frosting and garnish with milk chocolate chips. Cut into bars and serve.

• Preheat Oven: Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• Prepare Batter: In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake: Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely before frosting with “Perfectly Chocolate” Chocolate Frosting.

Variations:

• One Pan Cake: Grease and flour a 13x9x2-inch baking pan. Pour batter into prepared pan. Bake for 35 to 40 minutes. Cool completely before frosting.
• Three Layer Cake: Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes; remove from pans to wire racks. Cool completely before frosting.
• Bundt Cake: Grease and flour a 12-cup fluted tube pan. Pour batter into prepared pan. Bake for 50 to 55 minutes. Cool for 15 minutes; remove from pan to wire rack. Cool completely before frosting.
• Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 1/2 full with batter. Bake for 22 to 25 minutes. Cool completely before frosting.

Bake the Chocolate Cake:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
• In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
• Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
• Stir in boiling water (batter will be thin). Pour the batter into the prepared baking pan.
• Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely in the pan on a wire rack.

Prepare the Cake Balls:

• Once the cake is completely cooled, crumble it into a large bowl.
• Add a small amount of frosting (about 1/4 to 1/2 cup) to the cake crumbs. Mix with your hands or a mixer until the mixture is just moist enough to hold together. Add more frosting if needed, but be careful not to add too much.
• Roll the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
• Dip the tip of each lollipop stick into the melted candy and then insert it into a cake ball (about halfway through). This helps to secure the stick to the cake ball.
• Chill the cake balls in the refrigerator for at least 2 hours or in the freezer for 15-20 minutes to firm up.

Cover the Cake Pops:

• Melt the candy melts according to the package instructions. If the candy melt is too thick, you can add a small amount of vegetable oil to thin it out.
• Dip each cake pop into the melted candy until fully coated. Gently tap off any excess.
• Place the cake pops upright in a styrofoam block or a cake pop stand to allow the coating to harden. If desired, add sprinkles before the coating hardens completely.

Serve and Enjoy:

• Once the candy coating has fully set, your cake pops are ready to be served.
• Enjoy your homemade chocolate cake pops as a delightful treat!

• Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
• Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Mix in the yogurt or sour cream until fully combined.
• Add Bananas and Vanilla: Stir in the mashed bananas and vanilla extract until the mixture is smooth.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
• Pour and Bake: Pour the batter into the greased loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Serve: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.