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.
Over this long weekend I went CRAZY in the kitchen. I mean… crazy. I think I baked more than anything else. Does anyone else watch The Great British Baking Show? That stuff is addicting. I now want to bake everything. All I think about is baking. I probably should have warned my body beforehand because helllooooo carbs!
So, today I was eating one of these cupcakes and had a Michael Scott moment FOR SERIOUS. You know that episode where he keeps calling David Wallace while he’s eating tiramisu and keeps inhaling the cocoa powder then starts choking? Yeah, ok, so today at work I took a huge bite of this cupcake and for some reason inhaled while swallowing and inhaled crumbs of cupcake while simultaneously swallowing peanut butter and my lungs froze. My boss walked in and I was literally chocking, inhaling and swallowing the little bits of air I could get while tears were streaming down my face. I couldn’t decide if I was dying or what, but once it was over I couldn’t stop laughing because it made me think of The Office. Anywho….this won’t happen while you eat these cupcakes. Maybe I should have left that story out. I am just bad at eating sometimes.
These cupcakes aren’t 100% the prettiest, but I’m really trying to get past my perfectionist nature. I really like the flavor, I’m just not a master at making icing yet!
- 2 eggs, room temperature
- 1/4 – 1/2 cup almond milk
- 1 stick organic butter, room temperature
- 1/3 cup coconut sugar
- 1/3 cup light brown sugar
- 1 1/4 cup all purpose gluten free flour (I used Pillsbury)
- 1 tsp baking soda
- 1/2 – 3/4 cup unsweetened cocoa powder (depending on how chocolatey you want it)
For the icing:
- 1/2 cup creamy peanut butter
- 1/4 cup coconut oil
- 1 cup powdered sugar
1. Preheat the oven to 350 degrees F. Grease a muffin tin with butter and set aside.
2. Mix the flour, baking soda, and cocoa together in a medium bowl and set aside.
3. Cream the butter and sugars in an electric mixer on medium until creamy.
4. Add the eggs in one at a time blending well.
5. Add the flour mixture in slowly as well as the almond milk. You want the batter to be wet, but not runny, so be careful with the milk.
6. Once the batter is ready, pour into the greased muffin tins about 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
7. While the cupcakes are baking, mix the peanut butter, coconut oil, and powdered sugar in a mixer. You want the mixture to be slightly stiff. To be honest, I purposely left mine slightly under done to keep the sugar level down. To get the texture you want, add more or less powdered sugar.
8. Once the cupcakes are out of the oven, let them completely cool then ice with the peanut butter mixture. Enjoy!
This is how messy my kitchen got making these and for once I didn’t mind!!!
I hope you all had a wonderful weekend.
Today I am talking about an attempt at gluten free shortbread. It was a challenge. This recipe is more cookie and less shortbread, but nonetheless it’s still delicious. I originally wasn’t going to post because the cookies weren’t “perfect,” but thankfully my husband told me that was a dumb idea…so now you get the recipe!
I’ve been binging on the Great British Baking Show and I’m so addicted. I want to bake EVERYTHING they do, but since I can’t have gluten or dairy, I have to think of new ways to create their scrumptious creations. I am definitely not a well-practiced baker, so I have a lot of learning to do. Especially with converting to “free” style. Wah wah.
Next weekend I plan to make TONS of new goodies, so stay tuned!
- 1 cup almond flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca starch
- 3/8 cup coconut sugar
- 8 Tbsp butter, softened and cut into small cubes
- 2 tsp almond extract
- 1/4 cup mini dark chocolate chips
1. Mix the flours and sugar in a mixer.
2. Make a well in the middle of the mixture and add the cubed butter and almond extract. Mix until the dough comes together in a ball.
3. Fold in the chocolate chips.
4. Quickly place the ball of dough on parchment paper and roll out to about 1 inch thick (too much time here will melt the butter!). Wrap in the parchment paper covering all ends and refrigerate for one hour or until firm.
5. Preheat the oven to 375. Get the firm dough out of the fridge and cut into 1 inch rectangles. Bake for 8-10 minutes or until slightly golden.