Category Archives: Baking

Blackberry Scones

 

My recipe, life story free!

Ingredients

2 cups all-purpose flour

1/2 cup almond flour

2 tablespoons sugar, plus some for topping

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, chilled in the freezer.

1 egg

3/4 cup buttermilk plus more for brushing

1 tablespoon vanilla extract

1- 1 1/2 cups fresh blackberries

(fancy option) 1 SMALL pinch of dried lavender

 

Instruction

Place butter in freezer. Preheat oven to 400 degrees and prepair baking tray.

Add dry ingredients to a bowl and mix. Use a cheese grater to grate the very cold butter into the flour mixture and mix occasionally to cover the butter with flour. When loosely mixed add the egg, buttermilk and vanilla and mix until just combined.

Fold in blackberries and scoop 1/3 cup amounts onto a baking sheet, about 2 inches apart. You can shape them if you want, I prefer just globing them onto the baking sheet. If you do add lavender be careful a little tiny pinch goes a long way!

Using a BBQ brush, apply a generous amount of buttermilk to the tops and sides of all of the scones and then sprinkle the tops with sugar. Bake 15-18 minutes or until done.

Almond Flour Apricot Bars

Ingredients

3/4 cup butter

1/2 cup sugar

1 egg

1/2 tsp vanilla extract

1 3/4 cups almond flour

1/4 tsp baking powder

1 cup Coconut flour

1/2 cup chopped walnuts

10-12 oz apricot preserves

 

Instruction

Cream butter and sugar until fluffy, beat in egg and vanilla extract.

In another bowl mix Almond flour and baking powder. Add to your creamed mixture in parts, mixing well.

Fold in Coconut flour and walnuts.

Press 2/3 of the dough into  a 9 x 13 inch baking pan. Spread the apricot preserves evenly across the dough. Crumble the remaining dough across the top.

Bake for 30-35 minutes.

Cool completely before cutting into squares.

 

Candied Mixed Nuts

This is the time of the year you can find large cans of mixed nuts on discount. This is also a good way to warm up the home when it’s cold out and make everything smell like cinnamon and sugar. It’s a perfect thing to bring for co-workers or to package up and give as gifts for the holidays.

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Ingredients:

1 tablespoon water

1 egg white

1/2 cup white sugar

1/4 cup brown sugar

2 teaspoons cinnamon

Instruction:

Preheat oven to 300 degrees. In a bowl add the water and egg white, whisk until frothy, about 2 minutes. Add the mixed nuts and stir to coat. Add the Sugar and cinnamon and mix until evenly coated.

Spread onto a baking sheet evenly and bake for 1 hour or until dry, mixing at 15 minute intervals.

Cornbread Sage Stuffing

You need a good southern cornbread recipe for this, some cornbread is too sweet to make stuffing with. I like to make mine in a cast iron skillet the day before, crumble it up and let it dry out till the next day, the same with biscuits. Check your broth for salt content before you add salt, to see if this should add any at all, some broth has 1,000 mg of salt in it. Also watch for browning

Ingredients:

6 tablespoons unsalted butter, divided(or in my case, dairy free butter)

1 onion, diced

3 ribs celery, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups dried bread, cubed

3 cups dried cornbread, crumbled

2 cups dried biscuits, torn into pieces

1/2 cup celery leaf, chopped

2 tablespoons fresh sage

1/2 tablespoon fresh thyme

1 cup bone broth

1 large egg

Instruction:

Preheat oven to 400 degrees.

In a skillet over medium heat melt 4 tablespoons of butter. Add the onion, celery, salt and pepper. Saute until onions are translucent, stir occasionally (8-10 minutes).

Meanwhile, in a large bowl mix bread, cornbread and biscuit pieces along with the celery leaf, fresh thyme and sage.

In another bowl whisk an egg into the bone broth.

Once onions are translucent add them to the bread mixture. While mixing, slowly incorporate the bone broth.

Transfer stuffing into your baking dish (or turkey), melt the remaining butter and drizzle over the top of the stuffing. Bake for 1 hour at 400 degrees.

 

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Rustic Apple Cranberry Tart

This tart has the citrus zest and the tangy cranberry balanced out with gooey cinnamon apple pie. This tart comes out very moist.

Ingredients:

1 pie crust

1 teaspoon almond milk

1 teaspoon sugar

 

Filling:

3/4 cup brown sugar

1/4 cup flour

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1 1/2 tablespoons orange zest, I used clementine oranges

3 large apples, peeled and sliced thin

1 cup fresh cranberries

 

Instruction:

Mix almond milk and sugar in a small dish, set aside.

Spread pie crust into baking dish, do not remove excess dough from edges, set aside.

In a large bowl mix all filling ingredients together until thoroughly combined, pour into the pie crust and gently fold the dough over the top edges of the pie.

Brush the exposed crust with  the sugar/almond milk mixture.

Bake at 425 F for 15 minutes, then reduce the temperature to 350 F and bake for 1 hour. Cool before serving or you will loose structural integrity.