Today is brought to you by rain, gusts of wind, and leaky roofs! TGIWEDNESDAAAAAY.
Ugh. Being a homeowner sometimes is the pits. After months of leaking in our garage (after we had the roof redone), my husband fixed the issue. Today it decided to come back. SCREW YOU, RAIN! Such a bummer.
Training is going splendidly. I hate that my feet are shaped like squares because it makes finding the perfect running shoe practically impossible. Since I also have high arches and a tendency for knee pain, I’ve found that my favorite shoes have good support and a slight cush feeling. You know the one. Well, I found these amazing shoes on sale and when I put them on my feet it felt like a pillow, but I’m not sure if I like them when I run yet. I just can’t tell. Isn’t that the worst?! I doubt you care, so I’ll move on.
Aside from the poof of pollen that Seattle know has with all the accompanying symptoms, recipe development is in the works. This weekend was spent shooting a friend’s work (she is starting a BOMB pop-up at the Farmer’s Market, so get ready) so I wanted to make something simple. These peanut butter ball things are delicious. They have a nice crunch and stay in the freezer for up to a week. Adding chocolate was 100% necessary. Bye.
- 1 cup nut butter (I used peanut butter)
- 1 cup puffed millet
- 1/4 cup honey
- 1/4 cup melted dark chocolate
1. Mix all of the ingredients (minus the chocolate) in a bowl.
2. Roll the mixture into a ball about the size of a golfball. If the mixture won’t hold, pop it in the fridge to firm slightly.
3. Once all of the balls have been formed, drizzle each with the chocolate.
4. Place in the freezer to set. Enjoy!
Happy almost March! Gasp!
Flowers are starting to bloom here and it’s almost (ok, not really at all) starting to feel like Spring. I am so ready for the longer days, sunshine, and warmth. I think I’m starting to feel pieces of youth leave my body. “It’s too damn cold!” “Where the heck is the sunshine?!” “Why are those boy’s pants sagging so much?!” “Comb your hair!” “Pull down your shirt – I don’t want to see that!”
Ugh. I’m going to be the crotchiest old lady ever. I’ll have a huge bald spot, firey red hair, a robot hip, and a hop in my step. It’ll be painful bliss.
How the crap did I get to that? Geeze.
Ok, so pancakes. ANYONE who knows me well knows that I’m over the moon obsessed with breakfast food, especially pancakes. I actually went into a surgical procedure once bragging to the nurse that “when this is over I get to eat pancakes, so..” Yeah. I’m addicted. The sad thing is that I don’t make them for myself that often. My life gets so busy that I really wimp out on making myself nice meals. This weekend I decided I wanted pancakes. Pancakes with a fancy butter. You guys. This recipe is painfully easy and it’s FUN to make. The butter can be used for so many things. Get craazay.
- 1 1/2 cup all-purpose gluten free flour
- 1 Tbsp baking powder
- pinch of sea salt
- 1 Tbsp coconut sugar
- 1 egg
- 1 tsp vanilla
- 1 cup almond milk
- 1 Tbsp butter (to grease the pan)
For the butter:
- 1/2 stick unsalted butter, softened
- 1-2 Tbsp honey
- 2 Tbsp fresh ginger, minced
- 1-2 tsp cinnamon
1. Mix all of the dry ingredients in a bowl.
2. In a smaller bowl, whisk the egg, milk, and vanilla.
3. Add the wet ingredients to the dry ingredients and mix until a thick batter forms.
4. Heat a large pan with the butter. Once the butter starts to melt, you’re ready to start cooking.
5. Pour 1/3 cup batter into the pan. Once bubbles start to form, flip the pancake (should be 2 minutes or so per side). Once golden brown, remove and start the process over.
6. For the ginger honey butter, using a mixer or a fork, combine the butter, ginger, honey, and cinnamon.
7. You can use the butter immediately or wrap in plastic wrap and refrigerate until firm. Use on pancakes while they’re hot.
I told you guys scones were coming your way. Are you mad or disappointed? If yes, then you can quietly click away.
NO NO NO.
But….seriously. I think scones are becoming my life. They’re so stinking good. And these bad boys are low in sugar! Low guilt! How badass! How perfect for Valentine’s!
So, marathon training is in full swing. The hunger monster is alive again. I didn’t miss him much, but at the same time I freely welcome him back into my life. I don’t like thinking bout food ALL of the time, but I like being able to eat, so I guess it’s not so bad. Especially when I can eat scones. Should we play a game to see how many times I can say the word scone? SCONE SCONE SCONE!
You know who I miss? Liz Lemon. I feel like I can relate to her. Sometimes I actually do use my socks as napkins. It’s probably already happened this week. I also don’t understand football. And I think the Super Bowl is overrated. But I secretly love it because there’s food. Don’t you hate how I’ve use ‘but’ and ‘and’ to start sentences today? I normally would, but today I’m not caring! And I’m making little sense! I guess that’s what happens after a crazy work day.
PS get excited for some future stuff in the works. I’ve been asked to photograph some yummy yums for a friend’s blog/new pop-up at the Farmer’s Market and I’m STOKED. I’ll have more on that later. You ready for a recipe, fools?! Ok, here it comes!
These scones are perfectly light in the middle with a nice crunch on the bottom. I highly recommend pairing these with cherries. I made a cherry sauce to go with these that I’m not posting because quite honestly I didn’t find it necessary, but if you want a hint, blend some cherries, stevia, and arrowroot powder to make a sauce
- 1 cup all-purpose gluten free flour (same blend as used for the previous scone recipe)
- 1/2 Tbsp baking powder
- pinch of sea salt
- 1 Tbsp coconut sugar
- 2 1/2 Tbsp cold butter, cubed
- 1/2 cup coconut cream
- 1/4 cup dark chocolate chips or chunks
1. Preheat the oven to 400 degrees F.
2. In a large bowl, sift together all of the dry ingredients; the flour, sugar, baking powder, and salt.
3. Cut in the butter with a pastry cutter (or a fork if you don’t have one) until the bits of butter are about the size of a pea.
4. Fold in the chocolate chips.
5. Make a well in the center and pour in the coconut cream. Fold everything together.
6. Pour the dough onto a floured surface and press into a loaf shape about 1 inch thick.
7. Cut into triangles and place on a parchment paper lined baking sheet and top the scones with a tab of coconut cream. Bake for 13-15 minutes or until golden brown. Set aside to cool.