Dairy-Free English Scones

As they are basically a combination between a biscuit and a scone, English scones are in a category all their own. These are unlike any scones I have ever made, they look similar to a biscuit and even have a comparable texture, yet they do not taste the same. The texture, of course, will depend on how much baking powder you use, basically a rule of thumb (for me at least) is that more baking powder means lighter bread. Some use only two teaspoons in this recipe, while others use four, I used four and was not disappointed. It may seem like a lot at first, but its really not. My theory is that those who use two teaspoons like flatter, firmer scones, while those who use four like their scones to be more like a biscuit. As I was making this I was curious to see if replacing whole milk with coconut milk would cause the scones to turn out differently. I was pleasantly surprised to conclude that no, they do not really turn out any different. If anything, the coconut milk gives them a lighter, feathery texture, while the whole milk version is thicker and more chewy. Speaking from experience, these are soft with a delicious crust on the top, and pair very well with fruit jams, jellies, and even syrups! Believe me, I’ve tried all three…..:P This is not only a healthy, naughtily delicious bread to make for yourself, it is also a very impressive treat to serve your friends!

Disclaimer: The addicting quality of English scones may cause gluttony, therefore causing longer hours on the treadmill, this causing hunger, which leads to an even higher level of scone consumption…..an endless cycle of madness! You have been warned! But don’t let that stop you!

The Ingredients: 2 cups unbleached all-purpose flour, 1/4 cup granulated sugar, 4 tsp. baking powder, 6-8 tbsp. room temperature butter, 1 tsp. salt, 2/3 to 3/4 cup coconut milk, 1 egg, 2 additional tbsp. coconut milk.

Sift together the flour, sugar, baking powder, and salt into a large bowl. Add the sifted ingredients and the butter to the bowl of a food processor and pulse until there are no remaining chunks of butter, or until it has a sandy texture. Now add the mixture back into the mixing bowl. Make a well in the center and add 2/3 to 3/4 cup of coconut milk. Mix together gently with a fork or a rubber spatula. Just before the dough comes together, turn it out onto a floured surface and knead for one minute or until the dough forms a soft ball. Flatten the ball into a two to three inch thick disc. Preheat your oven to 400 degrees. Cut out the scones with a biscuit cutter, place on a greased baking sheet. Whisk together the remaining coconut milk and the egg. Using a pastry brush, brush the mixture onto each scone (there will most likely be some of the egg-milk mixture left over) Bake for about fifteen minutes, the scones are done when they are golden brown on top and soft, but no longer doughy in the center.

I will not look at the pictures, I will not look…at…the….pictures….Oh…I give up! The very sight of these scones causes uncontrollable mouth-watering desire! P.S. You can stuff the centers with Craisins if you want to!;)

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Western Egg Wrap

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This Western breakfast wrap is not just a meal, it’s an experience. Shortly after completing my recently begun morning workout session, I received a burst of inspiration from the heavens to create an unexpectedly delicious breakfast food that would please even the pickiest palate. For those of you who have to rush off to work and think that you don’t have time for such delicacies, think again! This breakfast is just as good made the night before and reheated in the morning. Just imagine, all night you can dream of that little scrumptiousness awaiting you for breakfast! Not only is it good, it’s good for you! Since when can you combine eggs, veggies, and real cheese all in one breakfast? Unless it’s a omelet, that is to say……but anyway, that is another story for another time. As you can see, my little not-by-choice sabbatical from this blog is over, and I am back baby! I am back! I’m so excited to finally be moved in and settled!!!!:D I know you couldn’t tell…..;)

The Ingredients: 1 whole wheat tortilla, 1 egg, 1 Campari tomato, 1/4 cup sharp cheddar cheese, 2 tbsp. softened butter.

Break the tomato into small pieces with a fork, discard the top. Melt 1/2 tbsp. of the butter in a small frying pan over medium heat. When the butter has melted, add the egg, stirring slowly but steadily to scramble it. Just before the egg is fully cooked, add the tomato bits. Turn the heat to low and let sit for a few minutes. Spoon the cooked egg and tomato goodness onto the tortilla, spreading it out in a straight line. Carefully roll the tortilla around the contents. Add half of the remaining butter to the pan, turn the heat back up to medium. Toast the tortilla on that side, then add the rest of the butter and toast it on the other side. Hurrah! You are done! Now, instead of scarfing it down, take time to enjoy the delicious natural flavors…..or you could just eat it like a normal person…..

Disclaimers for those of you who are bothered by my unprofessionalism: Ignore the bits of brown, burnt cheese that leaked out of the wrap, I may have gotten a little carried away….. Ignore the terrible lighting in these photos, I was hungry, okay!? Please overlook the fact that I am not up to restaurant cleanliness standards. Look fondly upon my sister’s red-haired Barbie doll lying in the background, it is well loved.

Ahhhhh…..this was SO GOOD……

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Garden Vegetable Quiche

Eggy, cheesy, full of veggies, warm, hearty, and good for breakfast, lunch, or dinner, I give you simple and delectable quiche! As I was looking through my recipe index, I realized that I have never posted any quiche recipes! A travesty! We have always loved quiche, but unfortunately we only make it every once in a while as it uses quite a few eggs, and we all know that eggs are overpriced….however, we made it this week, and it was delicious! Every time we make it I am reminded how easy quiche is to make, the only hard part is waiting for it to cook, especially if you are hungry.;) It is always surprising how much sauteed vegetables enhance the flavor of baked eggs. I guarantee that you will want to make this recipe again and again. Quiche works great as a dainty, elegant dish to serve at an afternoon luncheon or tea party. That being said, I won’t delay any longer in telling you how to make it.

The Ingredients: 4 carrots, 2 zucchini, 2 bell peppers, 1/3 of a yellow onion, 8 brown eggs, 2 refrigerated pie crusts (the kind that comes in the long box), 1 cup of grated Colby cheese, 1/2 tsp. garlic, 1/2 tsp. basil, 1 tsp. parsley flakes,  1/2 tsp. salt.

Dice the vegetables and saute them for 10 minutes. Remove from the heat and set aside. Place the pie crusts into two standard pie pans, trimming off the excess as needed. Beat the eggs and spices in a large bowl until smooth. Add half of the beaten eggs and half of the sauteed vegetables to each pie pan. Top each quiche with half of the cheese. Gently press the cheese just below the surface of the egg mixture. Bake at 365 degrees for 40 minutes. Reduce heat to 350, cover the quiche with foil, and bake for an additional fifteen to twenty minutes. Serve while warm. If you do not wish to make two quiches, just half this recipe.:)

As you can see, we have one X-large deep dish pie pan rather than two small ones. Quiche always seems to taste better in deep dish form.:P Isn’t it beautiful?

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100% Whole Wheat Cinnamon Rolls

For quite some time now I have been experimenting with whole wheat cinnamon roll recipes. Sadly, the majority of the experiments have turned out dry and hard. But….at last I have found the BEST homemade, healthy-ish cinnamon roll. These are soft, moist, and have a gentle, natural sweetness on their own, but when you combine them with icing, well, dangerous things happen. I would like to take a moment to talk about types of whole wheat flour. White Whole Wheat flour works best with homemade dinner rolls and loaf bread, it also does well in pies. Whole Wheat Pastry flour (emphasis on pastry, emphasis on my favorite) is excellent for biscuits, gravy, cinnamon rolls, cookies, brownies, anything sweet and soft. Stone Ground Whole Wheat Flour can be used for any type of baked bread, but should be sifted once or twice before use or the finished product could be tough. Now that we have clarified wheat flour types, let us bake!

Cinnamon Rolls: 3 cups whole wheat pastry flour, 1 cup coconut milk, 1/4 cup light brown sugar, 3 tbsp. coconut oil, 1 pkg. Fleischmann’s rapid rise yeast.

Melt the coconut oil over medium low heat, add the coconut milk and sugar, stir until the sugar is dissolved. When the mixture is warm to the touch, remove it from the heat and pour in the yeast. Let sit for five minutes. Preheat your oven to 200 degrees. Add the wet mixture and half of the flour to the bowl of your stand mixer. Using the paddle attachment, mix until just combined. Add the remaining flour, mix for 3 minutes until the dough is very elastic. When the oven is preheated, turn off the heat, cover the mixing bowl with foil and place it into the oven. Let it rise for 40 minutes.

Filling: 1/2 cup light brown sugar, 3 tbsp. melted butter, 1 tbsp. cinnamon.

Mix together the ingredients and refrigerate until the cinnamon roll dough has risen. When the rising time is up, remove the dough from the oven and roll it out to a half inch thick. Evenly spread the filling across the dough. Roll it into a log and pinch the ends and the seam closed. Slice the rolls and place them in a large pie dish. There should be an even dozen. Bake at 350 degrees for twenty minutes.

Icing: 1 cup powdered sugar, 3 tbsp. almond or coconut milk, 3 tbsp. softened butter.

Combine all of the ingredients, mixing well. Refrigerate it while the rolls cook. As soon as you take them out of the oven, pour the icing over the top and let sit for ten minutes. Serve while warm.

These will barely be on the table before they are gone, this picture was hastily snapped after I iced them. There were NONE LEFT. Making these again!:)

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Mixed Berry Syrup

Making your own syrup is so much tastier and cheaper than the syrup that you buy in the store. I used a blend of blackberries, raspberries, blueberries, and strawberries to make Mixed Berry Syrup. However, you can use whatever berry combination that you want. This recipe can easily be doubled or tripled if you want to make a long-lasting quantity. Just remember to freeze the excess syrup until you want to use it.

What You Need: A medium sized pot, a stove top, a medium sized mixing bowl, 12 oz. of frozen mixed berries, 1 cup of cane sugar, 1/4 cup apple juice, 1 tsp. lemon zest, 1 tsp. lemon juice, 1/4 tsp. salt.

Let the frozen fruit come to room temperature, or defrost it in your microwave for 15 second intervals. Add the thawed fruit and all the other ingredients into the mixing bowl and let sit for 10 minutes to macerate and combine. Transfer the macerated fruit to the pot and bring it to a boil on your stove top. When it comes to a rolling boil, reduce the heat to medium and let the syrup simmer and cook for 15-20 minutes.When the time is up, carefully pour the syrup into a mason jar and refrigerate for up to a week. Makes 1 pint of syrup (which goes quickly around here).

Do not strain the seeds and pulp from the syrup, it is much more tasty with them. Look at that rich color!

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10 minute Toast(s)

This post is for those of you who do not have time to make a leisurely breakfast each morning, let me just say, you will never look at toasted bread the same way again. Apparently I have loved toasted, buttered bread since infancy. According to Queenbee: One day, while introducing new, solid foods to me, she gave me a piece of toast…..in short, there was no going back. I am now a fully committed toast lover, striving to make toast, a better breakfast food. Or something like that. There are no limits to how many different toast topping combinations you can invent. Let me start things off right by proving that you can, indeed, make chocolate a healthy breakfast food.

Pictured below are all the things that you will need for these four recipes (except for the grapes):

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And this is Friar Tyst’s attempt at comedy, I asked him to take a picture of all the things we would need for this recipe.:)

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Nutella Banana Toast: Preheat your oven to Low Broil, lightly butter a piece of oatmeal bread, toast it in the oven for 6-8 minutes. As soon is the toast is ready remove it from the oven and spread 2 teaspoons of chocolate hazelnut spread evenly across the top. Slice half of a banana and arrange the slices atop the melty chocolate however you wish. Now, savor every bite.

P.B.A. Toast: Preheat your oven to Low Broil, lightly butter a piece of whole wheat bread, toast it in the oven for 6-8 minutes. As soon is the toast is ready remove it from the oven and spread 2 teaspoons of creamy peanut butter evenly across the top. Cut 1/4 of a Gala apple into cubes. Arrange the apple cubes atop the peanut butter however you wish. Eat with relish.

Fruity Creamcheese Toast: Preheat your oven to Low Broil, lightly butter a piece of whole wheat bread, toast it in the oven for 6-8 minutes. As soon is the toast is ready remove it from the oven and spread 2 teaspoons of strawberry cream cheese evenly across the top. Half 5-6 red grapes and arrange them atop the cream cheese however you wish. Munch with happiness.

Egg & Cheese Toast: Preheat your oven to Low Broil, lightly butter a piece of whole grain bread, toast it in the oven for 6-8 minutes. Meanwhile, fry one egg in a small skillet. As soon is the toast is ready remove it from the oven, set the egg on top, and cover the egg with a slice of cheese. When the cheese has melted, eat the toast and wonder why you have never thought of this before.

Home Fries and Cheesy Omelets

Happy Birthday to Queenbee! Happy birthday to her! Happy birthday dear Queenbee…..we love you so much! This morning El Gastronomo, Friar Tyst, and I made a delicious breakfast in honor of Queenbee’s birthday. And let me just say, she doesn’t look a day over 25. I would to say thank you to my mom for always being such a godly example, for teaching me so diligently, for cleaning up my messes, for being an awesome mother, for cleaning up my messes, for having an excellent taste in clothing….for cleaning up my messes…..I mean, come on. She makes a Chocolate Custard Pie that will cause instant addiction. Your taste buds will explode with delicious flavor……but that’s another recipe for another time. Let’s just say that you have not had breakfast, until you have this breakfast.

Home Fries by The Chef: 6 red potatoes, 3 tbsp. butter, 1/2 tsp. no salt seasoning, 1/2 tsp. salt, 1/4 tsp black pepper. 1/4 tsp. garlic powder. Dice potatoes into uniform cubes, boil the potatoes in a large pot of water for 6 minutes. Drain off all of the water. Meanwhile melt butter in a large skillet, pour potatoes into the skillet and put the lid on. Let them cook undisturbed for 10 minutes on medium heat. Remove lid, add spices, turn the potatoes over and let cook undisturbed for another 5-10 minutes. Sprinkle with grated cheese and serve while warm.

Don’t these look GOOD????

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Friar Tyst’s Cheesy Omelets: 8 eggs, 1/4 cup sauteed green bell pepper, 1/4 cup sauteed yellow onion, 1 tbsp. olive oil, 1 tbsp. butter, 1/4 to 1/2 cup grated cheddar cheese. Preheat a large skillet with butter and olive oil on medium heat. Beat the eggs in a large bowl until smooth, pour eggs and vegetables into the skillet, let sit for 3 to 4 minutes. Slice the egg circle in half and flip the halves. Cook for an additional 2-3 minutes on the other side. Sprinkle cheese evenly over the tops of the omelets and serve while warm.