Pumpkin Scones

 

 

I adapted this recipe from the original one that can be found in the October 2013 Food Network Magazine pull-out.

 

Scones:

 

Whisk 2 cups flour, 1/3 cup coconut sugar, 1 Tbsp. baking powder and 2 tsp. cinnamon together.

 

Using your hands, mix in one stick of unsalted butter, making a crumbly mixture in the bowl.

 

Whisk together 1/2 of a can of pumpkin puree with 1/2 cup of whipping cream (or milk of choice).

 

Add the pumpkin mixture into the flour mixture.  Pat into a circle on a parchment paper lined baking sheet. Cut into triangles before baking so they are easier to pull apart.

 

Bake at 400 degrees F for 20 minutes.

 

They will melt in your mouth!

 

 

 

 



Chocolate Hazelnut Bar Cookies from Scratch

Nutella spread is a creamy chocolate/hazelnut spread that I first tasted in 1997 on a trip to San Francisco.  It was imported from Italy and has since become very popular in the United States. It is sadly something I can no longer eat... which is the reason for today's post!

I experimented! And I must say that this is a close comparison to the delicious nutella on the market.

To make Fresh Chocolate/Hazelnut Spread:

You will need: Hazelnuts, cocoa, agave nectar, vanilla, coconut oil.

Step 1:  Spread out 1 1/2 to 2 cups of raw, shelled filberts (hazelnuts) onto a cookie sheet lined with foil.

Step 2: Toast the hazelnuts in an oven set at 350 degrees F. for 12 minutes. The aroma is delicious.

Step 3: Let cool for 2 minutes, then pulse the warm nuts in a food processor until they become creamy. This will take about 3-5 minutes depending on your processor.

Step 4: Add 1/4 cup unsweetened cocoa powder, 5 Tablespoons of agave nectar, pinch of salt, 2 tsp. vanilla extract, 1 Tablespoon coconut oil. Pulse in the food processor until combined.

NOTE: This caused the oils from the nuts to separate on me and created a thick spread. Raw nut butters do tend to separate like this and just need to be stirred after they settle.

I used this spread as is to make Chocolate Hazelnut Bars, but may add some milk to it next time to see what happens.


To make Chocolate Hazelnut Bars:

Melt 1 and 1/2 sticks butter in a microwave.
Add 1/4 cup honey
Add 2 tsp. vanilla extract
Stir in 1 cup oatmeal
Stir in 1 1/2 cups flour of choice.

Retain some of the "dough" for the top of the bar cookie. Pat the majority of the "dough" into the bottom of an 8x8 or small rectangular pan.
Spread the hazelnut chocolate spread on top of this layer.
Sprinkle the remaining "dough" on top for "crumbles".

Bake at 350 degrees F for 23-25 minutes. The top will be golden brown.

Enjoy!

Cookbook Excitement

I have a published RECIPE in the Gooseberry Patch Hometown Harvest cookbook!

Even though it is not a "sweet" goody, it IS Gail safe!
For the past few years I have been making our own Thanksgiving dinner because I'm allergic to *too many* things that might be used in other dinners.  I experimented in the kitchen creating a recipe for Green Bean Casserole - eliminating the canned soup and all those additives.

The recipe is posted in this cookbook! I'm so excited.

If you are interested in purchasing a copy of the Hometown Harvest, the publisher has it for sale on their site. It has some delicious sounding recipes in it along with mine.

(If you just want a copy of my recipe, feel free to email me)

Blueberry Creamsicles

Blueberry Creamsicles

1/4 cup honey
2 Tbsp. corn starch
2 1/2 cups milk
2 tsp. vanilla
1/2 cup blueberries, fresh or frozen

In a small saucepan, combine the honey, cornstarch and milk until well blended and no lumps appear. Add the vanilla and the blueberries.  Heat on medium heat until mixture boils and the blueberries start to pop - turning the milk mixture a blueish/purple.

Let mixture cool for 15 minutes off the heat.

Put 3 fresh blueberries at the bottom of a popsicle mold (or use a dixie cup if you have no molds)
Pour the mixture over top, fill the mold leaving some room for expansion at the top.

Freeze for at least 4 hours.  Enjoy.

Blueberry Scones

Blueberry Scones

 

Preheat oven to 425 F.

 

 

Ingredients:

2 cups flour (of your choice)

2 Tbsp. coconut sugar (or sweetener of your choice)

2 tsp. baking powder

1/2 tsp. baking soda

1/4 cup coconut oil (in place of 1/2 cup butter)

1 cup frozen blueberries

3/4 cup buttermilk

*optional sprinkle of coconut and orange zest*

 

In a bowl, combine dry ingredients. Cut in coconut oil until the mixture resembles coarse crumbs. Stir in fruit and buttermilk until moist. Knead gently 6 times. Pat into a circle onto a parchment lined cookie sheet or pizza stone. Sprinkle with coconut and/or orange zest if you want to before baking.

Bake for 15 minutes at 425 degrees F, or until golden brown.

 

***

These scones are delicate and flaky when finished. This was my first recipe using coconut oil instead of butter. I think they turned out lighter than usual, but if you prefer to use butter, substitute a 1/2 cup of cold butter and mix it in until it resembles coarse crumbs. (Also, I used powdered buttermilk - adding the dried powder in with the flour before adding the water to make it into buttermilk. You may use regular for ease... it's just what I had).

 

***

ENJOY!

 

 

 

Gailz Birthday Cake - Yum!

Last year was my first birthday of not being allowed to eat granulated sugar, so I did not have a birthday cake.  This year I decided to make one and think it came out very well.


PREHEAT OVEN - 350 degrees F.

Ingredients:

1 cup flour (I used half coconut flour and half regular)

2/3 cup honey

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

3/4 cup milk of your choice

1/4 cup melted coconut oil

1 teaspoon vanilla

1 egg

 

What to do:

 

I used my Kitchen-aid stand mixer to mix everything together, but if you don't have one, just mix everything together in a bowl.  Combine flour, baking soda, baking powder, and cocoa powder first. Add oil, honey, vanilla, and egg. Mix until well combined. 

Pour/scrape batter into a 9" pan. 

 

Bake for 30 minutes at 350 degrees F. Test with toothpick.

 

LET CAKE COOL... then frost with your choice of frosting.  I used the recipe I used for Easter cookies (posted on this blog)... and topped with strawberries.

Go Bananas for... Banana Nut Bread!

 

Ingredients:

2 & 1/2 cups your favorite flour

(I used 2 cups Hodgson Mills & 1/2 cup coconut flour)
2 teaspoons baking soda

1 tsp. cinnamon, optional
1 cup unsalted butter, room temperature
1/2 cup light agave nectar

(original recipe calls for 2 cups sugar)
3 large bananas, mashed by hand
4 eggs
1 cup chopped walnuts or pecans

(I mixed both)

Preheat the oven to 350 degrees F.

Spray 2 bread loaf pans with olive oil (or any spray).

TIP: Line pan with parchment paper so an inch sticks up from the long sides of the pan...this is the first time I've done this and it was amazing.

I used my stand mixer, but use what you have to beat together the butter and agave until mixed. Add the banana and the eggs until the mixture looks slightly lumpy. Stir in the nuts. Add the flour and baking soda, and optional cinnamon to the mixture.

 

Pour batter equally among the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 1 hour.

 

Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. (The parchment paper overhang acts like a "handle" and lets the bread slide out SO easily...)

Banana Nut Bread - in a Fiesta ware dish...