Blueberry Scones

Can we talk about expectations from grain free baking?

(I am addressing baking specifically because grain free every day cooking is more familiar and easier than BAKING grain free)

When I say scones I mean scone like. My sweet husband has been drug along on this grain free cooking life unwittingly and has not always loved the grain free foods. When I handed him this scone yesterday I did preface it with “don’t expect a scone scone!” “Oh I know better than that” was his retort.

Grain free blueberry scones

Well at least he liked them.

Ok back to expectations. By in large if you use coconut flour it will taste like coconut. Also it will be spongy ish which is kinda a hard transition to make. I have learned I simply cannot do coconut flour in savory applications. Nope no way.

I have my limits with coconut flour. There are only so many coconut flour muffins I can eat before I am sick of them.

Grain free blueberry scones

Another small personal trick I have learned is I don’t love honey in baked goods. I almost always sub for maple syrup instead. Real maple syrup mind you.

What I have found so far that works best are recipes like this one what use a nut flour and then arrowroot or tapioca as a binder. The two best pizza dough recipes we have found to date have either arrowroot or tapioca in them. Coconut flour in a pizza crust is a big fat no way.

Grain free blueberry scones

I’ve been grain free baking since mid July. I never ever ever thought I would see the day. Thankfully my instincts from all the cooking and baking I have done over the years serves me well. Now that I know how all these ingredients interact I am getting to a point where I can select winning grain free recipes with the ease that I could pick a regular one.

I’m kinda loving it.

However this one threw me for a loop. I put it in the pan and was SURE it wasn’t going to work. First and foremost I thought my pan was too big. Secondly I was none too pleased with the batter. Whatever. I was at a friends house so I said a prayer and went outside.

Sure enough this sweet recipe proved me wrong. While not 100% scone like they aren’t TOO far off and are delicious in their own right. I am going to use this base to try and make other scone. Cinnamon ones are on the docket next.

Grain free blueberry scones

One year ago today: Cream of Mushroom Soup

Two years ago today: Roast pork loin with fennel

Blueberry Scones (makes 8)
From Dish by Dish 

1 1/2 cups of cashew meal (I get mine at Trader Joes)
1/4 cup of tapioca flour
a pinch of salt
1 teaspoon of baking powder
1 cup of fresh or frozen blueberries (or any other sort of berries you prefer)
3 tablespoons maple syrup
2 teaspoons of pure vanilla extract
1 egg, beaten

Pre-heat oven to 350F and grease your cast-iron pan well. In a large bowl, whisk the ground cashew meal, tapioca flour, salt and baking powder together until combined. In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated. Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter. Gently stir in the blueberries until evenly distributed. Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top. Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean). Let the scones cool for at least 10 minutes before slicing into 8 portions.

Grain free blueberry scones

Waffles (go grain free) and Happy Birthday Little

Today was kinda a big day. Two celebrations happened. First my Little turned three. Second I marked three years as a mama.

You might recall that being a mama has never been easy on me. I have to say from 18 months on it has been getting easier each and every day. While 2.5 heading to three has not been without it’s own struggles it has certain been more than fun than I could have ever imagined.

Grain Free Waffles

He’s hilarious. He’s cheeky. He’s incredibly kind.

Sure there are the typical age appropriate jerk like things that he does but he has a heart made of gold. He’s inquisitive, curious, smart, articulate, and refuses to eat 99% of vegetables.

He loves to run and be outside. He tackles our poor Wyatt cat at least once a day. Every day I see him do something new.

Grain Free Waffles

And me as a mama? I am learning to be compassionate to myself. To release the guilt that I unnecessarily place on myself. I’ve learned not everyone does things my way and that is cool. We all love our kids. And I have learned to be a little lax from time to time.

Case in point today. Little got pretty much what he wanted all day long. For example chocolate milk and ice cream for lunch. Dinner was waffles with whipped cream and strawberries. He even got to eat them in the living room watching a movie. That has NEVER happened before.

Grain Free Waffles

I love him more than he will ever know. I am not sure being a mama is for me but being HIS mama clearly is. Does that even make sense?

Anyways. Waffles. Because that’s why you are here. These are super easy. They are a bit of a pain at first because they require a “mix” but whatever. I went ahead and made it and I don’t mind having it on hand. They don’t crisp up like regular waffles but they are delicious and nutty.

Grain Free Waffles

One year ago today: Happy Birthday 2.0

Two years ago today: A collection of party recipes and a very happy birthday 

Waffles (makes 11-12)
From Against All Grain Meals Made Simple

6 large eggs
1 cup full fat milk
2 cup mix (see recipe below)
1/4 melted coconut oil
1/4 maple syrup

Heat up the waffle iron. Put all your ingredients in a bowl or in a blender. Blend (either in in the blender of with an immersion blender) till smooth. Let rest for 4-5 minutes. Spoon batter into your well greased waffle iron (I have to grease my nonstick for this batter). Close the lid and cook till done. Remove from the waffle iron and repeat with the rest of the waffles. Eat as soon as you can!

3 cups almond meal
1 cup coconut flour
1 tablespoon baking soda
2 tsp cream of tartar
3/4 teaspoon salt

Put all the ingredients in a bowl and whisk well. Use in the above recipe. Save leftover in a sealed container and make more waffles at a later date.

Grain Free Waffles

(Waffle and TV comma. You understand right?)

Lavender Scones


It’s scones again.

I feel like I need duck every time I hand you another scone recipe lest you throw it back at me.

But I just love them. So.much.

I have made lavender cupcakes for you before and they were divine. When I had a request for scones from a friend a few days ago I couldn’t help but pounce on this recipe.

Lavender scones

I was skeptical to put the lemon zest in as well as the vanilla AND lavender. I really wanted a strong lavender flavor and though the other two might overpower it. Not the case. Seriously trust this recipes. Make it as it is written and you wont be disappointed.

Have you ever made something that is lavender flavored? You should do it. It isn’t like just munching on flowers. I promise. It is delicate and light.

These scones are so perfect. Usually I am good after just one scone or sweet treat. I found myself eating three in a row. It was so totally worth it.

They are on the make again soon list. Join me?

Lavender scones

One year ago today: Homemade butter

Lavender Scones (makes 16 small ones)
From Bon Appetit

3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar

Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar. Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

Lavender scones

Blueberry Oatmeal Pancakes


So I can’t believe I haven’t shared these with you yet.

Blueberry oatmeal pancakes

They hit our breakfast rotation a few months ago and have been a frequent visitor ever since. I often have all these ingredients on hand (yogurt around here is hit of miss) and this makes a fairly big batch.

When I say it makes a big batch I mean it is way more than Nathan, Little, and I can eat for breakfast. The first time I made them I was a little worried about all the extras. Then I did something I have never done before. I froze the leftovers.

Blueberry oatmeal pancakes


I simply put a piece of wax paper between each pancake, threw them in a zip lock, and popped them in the freezer. A few days later I tossed one in the toaster hoping it would be a great breakfast treat for Little. It was an instant win.

Since that day I make these every time we run out of pancakes in the freezer. As with any toddler food they are starting to loose their favorite food status but I persist. Served with some scrambled eggs I feel pretty ok calling this a complete breakfast. If I sneak some green juice in there I win mom of the day before 8 am.

Blueberry oatmeal pancakes

Breakfast (or really any meal) with a 2.5 year old is less than tidy. While these pancakes can, and do, make a spectacular mess I continue to serve them. Some days Little seems to think of them more as paint… as was the case the morning I opted to make and photograph these.

I clean up a lot of messes around here these days. Mine and not mine. But I do get a lot of kisses. I guess it is worthwhile in the long run.

Blueberry oatmeal pancakes

One year ago today: Fudge Date Balls and Shepherds’s Pie

Blueberry Oatmeal Pancakes (makes 12-15)
From Damn Delicious

1 2/3 cups whole wheat flour
2/3 cup old-fashioned rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs
1 cup (or more) blueberries

In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently stir to combine.

Lightly coat a griddle or nonstick skillet with butter. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 3-4 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer. Serve immediately with maple syrup.

Blueberry oatmeal pancakes

Sweet Potato Hash Browns with Ketchup Aioli


Easter absolutely screams brunch to me. Even though I don’t think I have ever done an Easter brunch. We are mostly ham and deviled eggs sorta people around here.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

Something that has eluded me (and continues to elude me) has been hash browns. I can’t count the number of times we have tried to make them. If you know the secret please share with me. I am at a total loss.

What possessed me then to try and make sweet potato hash browns is also a mystery. I do however know that they.turned.out. Stop the presses. I actually made crispy potatoes in a pan. Well sweet potatoes but crispy fried potatoes nonetheless.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

These were immediately devoured as soon as I was done taking pictures. The sauce really takes this one step further. I urge you to make it. And make it with craft ketchup. Remember Red Duck? We did a couple recipes with them recently and I am developing recipes for them on a monthly basis now.

Trust me- this sauce will only be as good as the quality of your ketchup so make it count.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

So make em for brunch. Or make in the afternoon and devour the evidence before anyone else gets home. Just make em!

Ps. I really think the reason this works so well is the rinsing then draining/squeezing in a towel of the shredded potatoes. At least that is what I am telling myself. So drain and squeeze well! Get those puppies as dry as you can.

Sweet Potato Hash Browns with a delicious Ketchup Sauce


One year ago today: Flourless chocolate cake

Sweet Potato Hash Brown with Ketchup Aioli (makes 10-12 patties)
From High Heels to Hot Wheels

2 pounds sweet potatoes, peeled & shredded
1/4 cup green onions, chopped
1/2 teaspoon garlic powder
3 tablespoons egg whites
1 1/2 tablespoons olive oil
1/4 cup all purpose flour
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/4 cup safflower oil (if frying)

1/2 cup reduced fat or fat free sour cream
1/4 cup ketchup
1 tablespoons fresh chives, finely chopped
Dash salt & pepper

For the Sweet Potato Hash Browns
Place shredded potatoes in a colander and rinse until the water runs clear. Let drain for about 10 minutes. Wrap the potatoes in a clean dish towel and squeeze to pull out liquid. In a large bowl, combine potatoes, onion, garlic, egg whites, olive oil, salt & pepper. Stir to coat and combine evenly. Heat safflower oil in a large saute pan over medium high heat. Once oil is hot, place about 1/4 cup of potato mixture into pan (being careful of oil splashes). Fry for 4-5 minutes per side depending on thickness of potato cakes. Using a slotted spatula carefully remove cakes from oil and place on a paper towel lined plate to absorb excess oil.

For the Ketchup Aioli
In a bowl, combine sour cream, ketchup, chives, salt & pepper. Stir to combine completely.

Serve the warm patties topped with sauce and extra chives.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

Orange Cranberry Scones

Ok before I even begin I just want to say I am sorry/not sorry about this post. I try to not toot my own horn but sometimes being me is pretty dang awesome.

Between the stress, sleep deprivation, and overly sedentary lifestyle because I am too overscheduled to exercise (I am working on this) there are still some pretty cool perks to being me.

For example my wardrobe is pretty cool. I’ve got some pretty cute clothes and plenty of things that make me smile when I put them on.

Cranberry Orange Scones

I have a husband who loves me dearly and encourages me to follow my dreams. A pretty big plus in my book.

My kitchen though has got to be one of the biggest perks I’ve got going. Having been married for nearly nine years we have acquired lots of really nice kitchen gear. My pots and pans rock my world. The aforementioned awesome husband keeps my high quality kitchen knives wicked sharp. Most gear you would need to make most dishes can be found in my cupboards.

Cranberry Orange Scones

And this is where it get really really cool- most ingredients you need to make do basic baking can be found in my house on a regular basis. I was lying in bed thinking how lovely orange cranberry scones would be knowing full well all the ingredients were downstairs.

So I guess the only thing better than being me that morning is living with me. Because yeah… there were hot delicious scones straight out of the oven less than an hour after we all came downstairs.

Cranberry Orange Scones

One year ago today: Guacamole and Pina Colada Cupcakes

Orange Cranberry Scones (makes 12)
From Two Peas and Their Pod

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon orange zest
1/2 cup unsalted cold butter, cut into small pieces
3/4 cup half and half
2 large eggs
1/2 teaspoon vanilla extract
1 cup fresh or frozen cranberries

Preheat oven to 425 F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.

In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Sprinkle with some extra sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.

Cranberry Orange Scones

Cheese Blintzes

I had no intentions of making this recipe.  I saw it pop up on my facebook newsfeed and, while it looked tasty, it wasn’t on the list of things I would necessarily make.

Cheese Blintzes

A sweet friend of mine messaged me not long after the recipe was posted on Smitten Kitchen and asked me if I had seen it. She asked if I would be willing to make them for a brunch she was hosting in honor of her mother’s birthday. Of course. Absolutely. Always. (Ps. That applies to pretty much everyone. I am more than happy to help cater for you).

Cheese Blintzes

I planned to test make the recipe ahead of time since I was concerned about the outcome. I never got around to it. Somewhere in all that procrastination I just convinced myself they would turn out fine. I’ve made crepes heaps of times. Long ago I spent many a morning ripping and tearing thing pancakes on my stove. Not anymore. They come out fairly flawless at the first go. That’s at least what I was telling myself.

And you know what? They were perfect! Granted I fed the first finished one to my husband and toddler just to make sure they were deliciously edible.

Cheese Blintzes

Judging from the way Nathan hovered over the stove asking me if he could have another one I knew they would be a hit a the party. Little ate two and half then promptly melted into a puddle of crying toddler when we cut him off.

And from the sweet text I got later on that day it sounded like they were met with rave reviews. So humbled to just get to be a part of someone else’s gathering.

Cheese Blintzes

These are the perfect fancy brunch food. You could make them up (make the crepes and fill them) the night/day before. The morning of your shindig you get to look lovely and effortless at your stove while you quickly brown them in lots of butter.

L.O.T.S. of butter. Trust me on this one. You wont regret it.

Cheese Blintzes

One year ago today: Homemade Flour Tortillas

Cheese Blintzes (makes 10-12)
From Smitten Kitchen

4 tablespoons unsalted butter, melted and cooled slightly
1 cup milk
4 large eggs
1/2 cup all-purpose flour
1/2 cup whole wheat flour
Few pinches of salt

2 cups ricotta
6 tablespoons sour cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
Few gratings fresh lemon zest

Make the crepes
Combine crepe ingredients in a blender, or in a bowl with an immersion blender until smooth. Cover with plastic wrap and refrigerate for an hour or up to two days.

Heat a medium skillet or crêpe pan over medium-high heat. Once heated, brush pan with melted butter or oil. Pour 3 to 4 tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around. Let cook, undisturbed, until the crêpe becomes a little golden underneath or at the edges. Flip (I use a long metal cake decorating spatula) Cook the crêpe on the reverse side for another 20 seconds, then slide onto a plate to cool. Repeat with remaining batter, brushing the skillet with additional oil or butter as needed. You can stack the crêpe on top of each other even when they’re hot; they will not stick.

Make filling and fill wrappers
Mix all filling ingredients together until smooth. Place 2-3 tablespoons or so filling across the center of the top crepe in your stack. Fold the bottom part of the wrapper up and over it; fold the sides in over the bottom and filling, then fold the pancake up to form an egg roll-like shape filled pancake.

You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.

Before serving
Heat a pat of butter over medium heat in a skillet. Fry blintz until browned on both sides. Transfer to a place and serve with sour cream or a fruit sauce or jam or your choice.

Cheese Blintzes

Lemon and Berry Sweet Rolls

Well…. that escalated quickly.

Lemon and Berry Sweet Rolls

One small recipe. Taunting me for the better part of a month. Seriously. It has been on my To Make list for eons.

Lemon and Berry Sweet Rolls

I was mentally making a menu to take a new mama friend of mine (remember on delivering dinner?) and added these to list. First, it justified making what I thought was two pans of rolls. Second, who doesn’t love cinnamon rolls, and these just sound like a better, badder, more delicious version of regular cinnamon rolls. I’m in.

Lemon and Berry Sweet Rolls

Um. I should warn you. This made FOUR pans of rolls. That would be 32 rolls in all. Who on earth needs that many? Mercifully we only ate through two of them here at this house. One went to the sweet new family and one went to my mom’s.

Lemon and Berry Sweet Rolls

Yum yum yum.

The original recipe called for lemon and blueberries. That was what originally persuaded me. I have a freezer full of cranberries, however, and I couldn’t resist making some rolls with said cranberries.

Lemon and Berry Sweet Rolls

Hands down the cranberries were my favorite. The tartness of the berries really carried it. The blueberries were a bit too sweet for my taste, but no one seemed to complain. In fact the quickly emptied pan should have been an indicator they were quite the hit.

Lemon and Berry Sweet Rolls

I will be saving this roll recipe. It’s an absolute winner in my book, and it has proved versatile and flexible. I am presenting this to you as I made it but please feel free to halve the recipe…

Or make a ridiculous amount of rolls to eat and then stuff everyone else you know. That way at least you will still appear skinny in the long run.

Lemon and Berry Sweet Rolls

That’s my strategy at least.


Lemon and Berry Sweet Rolls

One year ago today: Chanterelle Mushroom Gravy

Lemon and Berry Sweet Rolls (makes 32 rolls- 4 pie pans of 8 each or two 9×13 pans with 16)
Adapted from Pioneer Woman

For the dough:

4 cups whole milk
1 cup sugar
1 cup butter
4 1/2 teaspoons (1.5 Tb) active dry yeast
8 1/2 cups all-purpose flour
1 cup (additional) all-purpose flour
1 tablespoon salt
1 teaspoon baking soda
1 teaspoon baking powder

For the filling:

3/4 cup butter
1 1/2 cups sugar
4 whole lemons, zested
4 cups (heaping) blueberries or cranberries (thawed if frozen)

For the glaze:

1 whole lemon, juiced
2 whole lemons, zested
6 cups powdered sugar
1 cup whole milk

Start the dough: Mix milk, 1 cup sugar, and butter in a large pot or Dutch oven. Heat over medium heat to 180 F. Remove from heat and allow to cool until 115 F. Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with plastic wrap, keep in a draft-free place, and allow to sit for 1 hour. After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it (at least 1 hr). Refrigerating the dough helps make it easier to handle.

Preheat oven to 350 F. Butter a large baking dish (or a couple of smaller dishes) generously. You could use a 9×13 or two 9-inch pie pans (this is only for half the dough).

Melt 1/2 of the filling butter (6 Tb) in the microwave. Divide dough in half. Store one half in the fridge. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly. Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle half of it all over the butter. Sprinkle 2 cups of the berries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 25-35 minutes, or until deep golden brown on top.

To make the glaze: Whisk lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl until smooth. Taste it and add more of whatever it needs.

Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!

(Repeat rolling, filling, slicing, rising and baking with second half of dough.)

Serve warm or at room temperature.

Lemon and Berry Sweet Rolls

Buttermilk Whole Wheat Pancakes

When my tiny person crawls in your bed at 6:30 in the morning, snuggles his fuzzy head into mine, and demands pancakes in the sweetest way imaginable well… it is pancakes for breakfast.

Whole Wheat Buttermilk Pancakes

While I don’t cater to his every whim and fancy I have discovered that breakfast is a meal I can allow him to give his input. It makes out mornings go smoother and it gives him some control over his tiny world. More often than not he requests oatmeal. Eggs have currently fallen out of fancy as has toast but at least twice a week Little ask expectantly while snuggled in bed for pancakes.

A quick yes from me and he springs out of bed and sprints downstairs.

Whole Wheat Buttermilk Pancakes

We actually already have two pancakes floating around here (both classic and these stellar blueberry ones). However they are both a take several steps and a bit more time than a weekday morning affords me. Well at least affords me before my coffee has kicked in and he is screaming because he is so hungry.

A few months back I stumbled on this gem of a recipe in my Gourmet Today cookbook. After the third time of making it I had it memorized. Buttermilk is now a staple on my grocery list just so pancakes can be on demand. Seriously this is as easy as mix. I promise.

Forgive me a second but did you know some buttermilk out there isn’t just buttermilk? Read the label… When I started paying attention I was appalled at the ingredient list on many of the brands for sale. Trader Joes buttermilk has no added ingredients as does Darigold (a local company). Just sayin. Read labels.

Whole Wheat Buttermilk Pancakes

He prefers his plain or with a jam or peanut butter. Our of fear for what a large dose of sugar would do to him we have limited his knowledge of maple syrup (the real stuff). Does that make us bad parents or just smart? Pancakes always come with a side of fruit at our house and when I made this batch he was impossibly cute wrapping his pear in the pancakes and enjoying them as a ” ‘oll!” (roll) I love it when he is creative. It cracks me up so.

Me? I like mine eaten out of hand with a generous smear of peanut butter. And with lots of coffee.

Whole Wheat Buttermilk Pancakes

One year ago today: Leek and Potato Soup

Buttermilk Whole Wheat Panckaes (makes 8 ish pancakes)
From Gourmet Today

1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk

Whisk together the dry ingredients in a bowl. Add the egg and buttermilk and whisk till combined. Pour onto preheated greased griddle 1/4 cup at time. Cook till you see bubbles emerging on the raw side. Flip. Cook till they spring back when touched in the middle. Enjoy.

(I know this is a second picture just like the one above I just shot a million of the syrup dribbling and couldn’t pick a fave).

Whole Wheat Buttermilk Pancakes

Pumpkin Scones

It cracks me up to no end to see what was on my blog a year ago.

Have you even noticed that I publish it at the bottom of my post and before the recipe? I love it.

Todays is particularly amusing because the SAME THING HAPPENED THIS YEAR. The calendar rolled over to October and I was on a hunt for pumpkin something. I just had my first pumpkin spice latte of the year this past week.

Pumpkin Scones

Socks are on and jackets are out but Oregon is being a show off with gorgeous sunny days that are still luring us outside. Leaves are falling so it is clearly fall. It only felt natural to make pumpkin scones for my very first work potluck.

It was a breakfast potluck and I felt I needed to bring something a bit special. Except then I got to the potluck and was in awe of all the delicious things my co-workers brought. Well played co workers. I see your biscuits and gravy and soufflés… Next time I’m coming for you. Not sure with what yet but if this is how we roll around here I need to step it up.

(Am I the only person that feels this way about potlucks? I think I might have a problem)

Pumpkin Scones

Anyways. No one objected to these lovelies. It is no secret that I love scones as I have no fewer than 6 (well 7 now) scone recipes. Including two savory ones. Yum.

These scones are impossibly light and full of pumpkin and spice flavor. They are delicious warm but I found I liked them best the next day.

Perfect with a hot cup of coffee.

(If you have ideas of what to do with the leftover pumpkin in my fridge please let me know!)

Pumpkin Scones

One year ago today: Pumpkin Cookies

Pumpkin Scones (makes 12-18 depending on how you cut them)
Adapted from Inspired Taste

2 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon pumpkin pie spice
1/2 cup cold unsalted butter (1 stick of butter)
1/2 cup pumpkin puree
1 tablespoon unsulphured molasses
3 tablespoons half and half
1 egg
2 teaspoons vanilla
1 cup (125 grams) powdered sugar, sifted
1 to 2 tablespoons half and half

Heat oven to 400 degrees F then line a large baking sheet or two small baking sheets with parchment paper. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt and all the pumpkin pie spice together. Then, cut the cold butter into small cubes. Add butter to flour mixture then use two knives or a pastry cutter to cut the butter into the flour mixture till the mixture should resembles small crumbs crumbs.

Now, in another medium bowl, whisk together the pumpkin puree, molasses, half and half, vanilla extract and egg until blended. Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms.
Transfer the dough to a floured surface then knead it three to four times until it comes together.

Pat the dough into a 10 inch by 7 inch rectangle. Use a knife cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Now, cut each rectangle into two triangles. Transfer scones to the prepared baking sheet(s) then bake 10 to 15 minutes or until golden brown. Transfer to a wire rack to cool completely.

Once scones have cooled, make the glazes. Add sifted powdered sugar to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half. If it is too thin, add a little more powdered sugar. Drizzle the scones with the glaze. Allow to dry.

Pumpkin scone