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!
Welp. We made it to Tuesday. The last Tuesday of January. I’m not really sure where this month went, but I’m not asking questions. Living in Seattle definitely has its cons this time of year. I feel like even a drop of sunshine on the cloudiest rainiest of days gives me a glimmer of hope. I don’t mind the rain much, shoot running in the rain is awesome, but the greyness definitely gets to me after a while.
I was thinking on the walk to my bus station after work on Friday how used we get to negative things in life. Woah, this post is about scones, where the heck are you going? Chill. I work Downtown right next to one of the “sketchy” areas. It makes me sad that the homeless man that clearly is mentally unstable gets ignored every day. I hate that it always smells of urine and the sound of sirens fills the air. I hate that once I get to the bus station it reaks of weed and sometimes random people come up to me and start talking about random crap. I hope that one day I’ll have an answer on how to help the problem, but for now I want to be thankful for what I do have and will pray that the answers will slowly come. Maybe someday I’ll be able to do this through food. What a wonder that would be.
So, this week is my husband’s birthday. I am so excited because I’ve made plans to go snowshoeing with friends this weekend. More on that later, but wow I’m so excited!! Also! I’ve decided to do something crazy. I’ve decided to train for a marathon. All 26.2 miles. For some reason, I am not afraid. I’ve run 8 miles since Saturday and it’s been relitavely easy so far. I’m thankful for this newly found strength and hope it will continue through this training season. All FIVE crap months of it. Eesh.
Ok, so would you like me to shut up and talk about scones already? Well, fine. These suckers ARE AMAZING. You know how I know? My husband (who is definitely not gluten free) almost ate them all! They are light and fluffy in the middle and have a nice crunch on the bottom. They are best eaten day-of, but I highly doubt that’ll be a problem for you. They are THAT delicious. Have fun!
- 1 cup all-purpose gluten free flour (I used a blend of 40% millet flour, 30% sweet rice flour, and 30% tapioca starch – this combo is brought to you by the great Gluten Free Girl. Look her up to read more on flour blends!)
- 1/2 Tbsp baking powder
- pinch of sea salt
- 4 Tbsp cold butter, cubed
- 1/4 cup coconut cream
- 2 eggs, divided
- 1/8 lb raw sharp cheddar cheese, grated
- 1/2 jalapeno, minced
1. Preheat the oven to 400 degrees F.
2. In a small skillet, melt a small cube of the butter in a skillet and sautee the jalapeno. Cook for about 2 minutes or until soft. Set aside to cool. Once cooled, place in a bowl with the cheese and thoroughly mix with a pinch of flour.
3. Combine the flour, baking powder, and seas salt in a large bowl. Cut in the remaining 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. Mix one of the eggs and the coconut cream and pour into the flour mixture. Fold the mixture until it starts to form a dough then add the jalapeno and cheese mixture. Mix until everything is incorporated.
5. Pour the dough onto a floured board and knead gently. pat dough into a loaf (about 1/2″ – 1″ thick) and cut into triangles.
6. Place the scones on a parchment paper lined baking sheet and brush with an egg wash (the remaining egg mixed with a dash of water and beaten). Lightly cover the tops of each scone.
7. Bake for 20-25 minutes or until golden brown.
**Tip: If some of the cheese happens to melt out of the scones, don’t panic! Use a sharp knife while they’re still hot and trim of the cheese. These are delicious to eat by themselves.
I tried really hard to think of a better title for these, but power balls is what you get. I mean, they ARE round and they do contain some power. Not like super hero power, but human energy power. From peanuts. And oats. And superfood seed stuff. Don’t you enjoy how eloquently I write? It’s almost like you can see the adult child typing away relentlessly.
Ok…I’ve rambled enough for your Monday. Hi, how are you? I’m GREAT. This weekend my husband and I went skiing and I seriously can’t stop thinking about it. I kind of just want to quit my job, buy ski gear and become a bum on the side of a mountain. All while getting RIPPED and EXCEPTIONAL at skiing. Ugh! Adult child again! Sorry!!
Ok, here’s the scoop on this recipe. It’s insanely easy. Also, what’s nice is that you can really make it any flavor that you’d like. You can add chocolate chips, spices, nuts, or a little dab of honey if you’d like them sweeter. If you don’t have the seed blend from Trader Joe’s, you can roll your balls in a blend of chia seeds, hemp seeds, buckwheat, coconut chips, and/or cranberries. That’s what all is in this blend. Enjoy!
- 1 cup gluten free oats
- 1/2 cup peanut butter (I used crunchy, but creamy works as well)
- 5 dates, soaked*
- approx. 2 Tbsp Trader Joe’s Super Seed Blend with Cranberry and Coconut Chips
*For the dates, soak them for at least two hours in room temperature water. Reserve the water.
1. Add the cups of oats to a food processor. Pulse until the oats become a fine flour.
2. Blend in the dates slowly until fully incorporated. Add a small amount of the date water if needed (you want the mixture to form a ball easily).
3. Add the peanut butter. The mixture should easily hold it’s shape as a ball.
4. Pour the mixture in a small bowl and work with your hands to form small balls.
5. Roll each ball individually in the seed blend. I used a cutting board to do this.
6. Freeze for up to two hours then enjoy!