Dark Chocolate Chip Scones




It’s Friday.

Thaaaaaank Goodness.

Truthfully, if we were to play the honesty game, I would have to admit that this week has not actually been that hard. However, as a senior in my last semester of college, the weekend perpetually cannot come soon enough.

So, we’re here, it’s finally the weekend, and I want nothing more than cozy pants and chocolate. Didn’t see That one coming, did you?!

Unfortunately, I made these scones several weeks ago, and they are not actually sitting warm and in front of my face, as I so desperately wish they were right now. Then again, that might be fortunate for me, because I’m not sure I have the strength to not eat all of them at the moment. Just being honest!

Thus, for your own sake, and for the happiness of your taste buds, if you have a free moment, or if you need to practice making free moments, I highly suggest making these delicious scones. They are so simple, and nearly impossible to mess up.

These scones also make beautiful gifts, as you can put several in a tin or a cute bag and give them away to friends. (Because in my experience, that’s the true way to people’s hearts- baked goods and surprise chocolate. Duh.)

On a more serious note, I hope you all have a glorious weekend, full of warmth, yummy food, and at least a few moments to slow down! Wish me luck as I try to inspire the college student within me to continue working, and to some homework instead of just looking for excuses to continue baking. It’s an uphill battle.

Until next time, happy baking 🙂

Love, A Rented Kitchen




  • 3¼ cups all-purpose flour
  • ½ cup sugar
  • 1 Tablespoon + 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (12-oz) package dark chocolate chips
  • 2 cups chilled heavy cream
  • 2 Tablespoons butter, melted
  • Additional sugar for sprinkling!


  1. Heat oven to 375˚ F. Lightly grease two baking sheets.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir until thoroughly combined, and then fold in the chocolate chips.
  3. Stir the whipping cream into the flour mixture until the batter is just evenly moist.
  4. Prepare a clean and dry surface, and sprinkle lightly with flour. Turn your dough out onto the surface and knead gently for about two minutes, or until the dough forms. (FYI: The dough will be very sticky on your hands. I added a few additional sprinkles of flour to help manage the sticky consistency, but be aware that it is a sticky messy process!)
  5. Divide the dough into three equal balls and flatten each dough ball out into a roughly seven-inch circle.
  6. Cut the circle into 8 triangles and transfer the triangles to the prepared baking sheet.  Brush each triangle with melted butter, and sprinkle with additional sugar as desired.
  7. Bake for 15-20 minutes or until lightly browned. Enjoy!




  • Yield: 24 scones
  • Source: Brown Eyed Baker
  • If you like this recipe, don’t miss these other delicious goodies from ‘A Rented Kitchen!’ (Recipe links below!)

Homemade Pigs In A Blanket



Sometimes you’ve got to go back to your roots. I don’t know about y’all, but when I was growing up, I thought chocolate chip eggo waffles, waffle fries, and corn dogs were the bomb. Not all particularly classy dishes, but it’s the truth. 

As a vegetarian, I have heard that the imitation corn dogs are delicious, but have never tried them (What have I been doing with my life?!).  In an effort to avoid at least some of that additional processing that comes with pre-packaged foods, I figured I’d take a stab at making homemade pigs in a blanket instead!

Let me tell you what- that was the best idea I’ve ever had.

The dough in this recipe is incredible soft and just slightly sweet. I was so obsessed with how well the dough turned out, that I accidentally ate all the ‘test’ rolls I made in one sitting. Woops.

My only suggestion with this recipe, is that if you’re trying to prove to your new boss that you’re an adult, don’t bring homemade pigs in a blanket to your first work luncheon.

You win some, you lose some.

My other suggestion, feel free to be a kid sometimes. Life’s fun that way 🙂




  • 2 cups warm water
  • 1-1/2 Tablespoon yeast
  • 2 Tablespoon honey
  • 1 Tablespoon salt
  • 2 Tablespoon oil
  • 5 cups whole wheat white flour (or half unbleached/whole wheat)
  • 10 vegetarian hot dogs


  1. In a small bowl, combine the water, yeast, and honey. Allow to sit for 10 minutes, until the yeast and honey are dissolved and the top is rounded.
  2. In a large bowl, combine the salt, oil, and flour to make a soft dough. Add the yeast, water mixture, and thoroughly mix using either a beater or by kneading for a minute. If the dough is too sticky, add up to ½ cup flour as needed. The dough should be somewhat sticky, but should not stick to your fingers.
  3. Set the dough aside and allow it to rest for ten minutes. Meanwhile, preheat the oven to 400˚F and line a baking sheet with a piece of parchment paper.
  4. Once the dough has set, remove the dough to a floured surface and knead a few times.
  5. Press the dough out flat, and cut into squares or rectangles, depending on how small you cut your hot dogs. (I had 10 hot dogs and cut them each into thirds, so I cut out 30 small strips of dough).
  6. Press each piece of dough around a hot dog, with the dough just short of the hot dog length.  Pinch the ends together to seal.
  7. Arrange each hot dog on the baking sheet with the seam down.  Bake for 15-20 minutes, rotating occasionally, until golden brown.
  8. Enjoy!


Notes and Tips!:

  • Optional variation: add a small slice of cheese to each hot dog before wrapping it the hot dog in dough, for a delicious cheesy center.
  • This dough makes incredibly soft and delicious hamburger buns/ rolls. Roll the dough into golf-ball sized bits and bake for a delectable warm roll!
  • Source: An Oregon Cottage
  • Like this post?! Check out other delicious recipes by ‘a rented kitchen’ by clicking on the links below!

Baked Chana Masala Flatbread Pockets



Imagine a Stromboli. Now remove all the fatty and greasy cheese, and replace it with potatoes, spinach, chickpeas, and a blend of incredible fragrant spices. Ta da! You have baked chana masala flatbread pockets!

I don’t know why someone did not think of this recipe earlier, or what I’ve been doing with my life, because these flatbread pockets are seriously amazing. Healthy, filling, delicious, already in perfect portion sizes, and great for leftovers! What’s not to love?!

My boyfriend is the one who deserves credit for finding this recipe a few weeks ago.  In that time we have made these guys twice, each time devouring them between the two of us, and only over the course of a few days.

This recipe does take a little pre-planning because you have to make the dough in advance.  However, you can make the curry mixture up to 3 days in advance, and the dough up to 2 days in advance, which allows for some flexibility. So give them a try! Your family and friends will love you forever, seriously, forever.


Flatbread Ingredients:

  • 2 cups warm water
  • 2 teaspoons yeast
  • ½ teaspoon sugar
  • 4 ½ to 5 cups all-purpose flour
  • 2 teaspoons salt

Curry Ingredients:

  • 1 Tablespoon olive oil
  • 1 onion, diced small
  • 1 pound red potatoes (4-5 egg sized potatoes), diced
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 1/4 teaspoon cayenne (optional)
  • 2 to 3 teaspoons salt
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, drained and rinsed
  • 10 ounces baby spinach


Dough Directions:

  1. In a small bowl, combine the yeast, sugar, and warm water.  Allow to sit for about 10 minutes while the yeast develops.
  2. In a large bowl, combine the flour and salt. Add the yeast/water mixture when ready, fully incorporating into the dry ingredients.
  3. On a clean and lightly floured surface, knead the dough for about 10 minutes, or until a smooth and slightly moist (tacky) ball forms. (If the dough ball is too sticky, add a little flour to the ball, incorporating while kneading.)
  4. Clean the original large bowl and evenly dab with a light layer of olive oil (I used a folded up paper towel to do so). Place the dough ball back in the large bowl, cover, and allow the dough to rise for about two hours. If it is not possible to use the dough immediately once rise, you may refrigerate it for up to two days.

Curry Directions:

  1. Heat the olive oil in a medium sized skillet over medium-high heat. Once hot, add the onions with ½ teaspoon of salt and cook until the onions begin to brown. (charred-edges are quite alright!)
  2. Add the potatoes and an additional pinch of salt to the pan. Cook until the potatoes are almost cooked through but are not soft yet in the very middle. (this time will vary depending on how large your potato pieces are).
  3. Push the vegetables to the edges of the pan and add the spices with 1 teaspoon of salt to the center. Cook until fragrant, about 30 seconds, and then stir into the vegetable mixture.
  4. Add the tomatoes (and their juices! Do not drain the tomatoes!) to the pan, and allow for much of the liquid to simmer off. Stir occasionally.
  5. Add the chickpeas and spinach to the pan in 2-3 rounds, stirring into the mixture.
  6. If too soupy, allow the curry to continue simmering until thick, and then remove from heat.


  1. Preheat the oven to 425˚F, line a large baking sheet with parchment paper, and spray with a thin layer of non-stick spray.
  2. Clear a working surface, clean, and sprinkle with flour.
  3. Divide the dough into eight equal pieces.
  4. One at a time, roll one of the eight balls into a circle about 7-8 inches wide and ¼” thick.
  5. Place a few spoonfuls of curry onto one half of the dough, avoiding 1/2” inch around the edges of the dough.
  6. Fold the other half of the flatbread over and pinch closed.
  7. Use the tips of a fork to press into the pinched edges, creating a decorative finish. Then poke a few holes into the top of each flatbread.
  8. Arrange the flatbreads on the prepared baking sheet and cook for 12-15 minutes, or until golden brown.


Notes and Tips!:

  • Yield: Around 8 stuffed flatbreads
  • These flatbreads can be stored in an airtight container in the refrigerator for several days. However, when reheating (if reheating), the best method is to toast in a toaster oven, or cook for a few minutes in a preheating oven. The microwave does work, however often can cause breads to harden.
  • Source: The Kitchn
  • Like this recipe? Check out these other delicious vegetarian meals! Thai Peanut Vegetable Dip, Sweet Potato Thai Soup, Cabbage Salad, and Roasted Chickpeas!