Lemon Blackberry Scones

If you didn’t know already, I’m a pretty impatient person when it comes to certain things. Sure, I have no problem waiting three hours for bread to rise or laboring away for another six just for a single croissant, but when it comes to things that are supposed to be relatively quick I grow impatient fast.  Take cookie dough, for example.  I hate waiting for it to chill.  If I have a sudden craving for cookies I want to eat my cookie right then and there, not in two to three hours!  Most of the time, it’s not that bad and there are shortcuts available (with cookie dough I almost always cut the time in 1/3 and stick it in the freezer instead), but when things that are supposed to be quick take extra long I grow angry.

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That’s where today’s recipe comes in.  I love scones.  They’re arguably my favorite baked good.  But they’re tedious to make.  All that grating of butter is just so annoying.  I swear, the butter grating always takes me longer then anything else when I make scones and I’ve had it with grating butter.  That’s why I decided today when my scone craving hit (because yum) that I had had enough of grating butter.  I tossed the butter in a food processor and prayed for the best and now that I’ve tried it, I’m never going back!  It’s amazing how well it works and it makes me wonder what else I’ve wasted time doing!

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These scones are incredibly simple and take about half an hour to make so you’ll be munching away on a scone before you know it.  I don’t think that there’s anything more spring then lemon, so I thought that that would be the perfect flavor to celebrate the new season.  Paired with blackberries these scones are quiet the crowd pleaser, I know that I’ll be going back for seconds!

Lemon Blackberry Scones

Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 2 teaspoon baking powder
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/3 cup cold butter
  • 1 egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 cup blackberries sliced in half
  • Coarse sugar (optional)
  • FOR THE GLAZE:
  • 1 1/4 heaping cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon water

Directions

  1. Preheat the oven to 400 degrees.  Place a baking sheet with parchment paper aside for later.
  2. Process the butter in a food processor until no large chunks remain.
  3. Add the flours, baking powder, sugar, and salt and pulse until combine.  The mixture should look a bit dryer then wet sand.
  4. Add the egg, milk, vanilla, lemon zest, and lemon juice and combine until it forms a ball.
  5. Dump the dough on to the parchment paper and kneed in the blackberries, it might be a bit messy but this is the most effective way to do this.
  6. Pat into a circle that is 7 inches in diameter and cut into eighths.  Place each scone about two inches apart.  Before baking I like to squeeze just a little bit of lemon juice on top and sprinkle a pinch of coarse sugar on each.
  7. Bake for 15-20 minutes or until golden brown.  Allow to cool for 5 minutes.
  8. While they are cooling make the glaze by combing all the ingredients in a small bowl.  Drizzle on top of the scones and enjoy!

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Two Toned Rose Easter Cake

Now presenting the cake that I poured my heart and soul into planning for the past month:IMG_7739Seriously though, I’m obsessed.  This cake is so perfectly Easter- I mean come on it practically SCREAMS springtime.  IMG_7735IMG_7736The roses are curtesy of Sally’s tutorial, although I didn’t use the recommended tip.  I used a Wilton 16 and I think that my roses turned out okay, but I definitely would recommend going with her suggestion if you’re going to test these roses out on your own cake.  I will say, two toned roses are a blast to make.  They’re pretty simple and everyone looks at you like you’re a cake decorating master!  The sprinkles that I used are from Sweetapolita (my favorite) in the medley Cosmos and CupcakesIMG_7737IMG_7730IMG_7731Sorry to go on and on about a cake, but I just had to share!  I hope you guys all have an amazing Easter!

Spring Floral {Easter 2017}

To me, Easter always feels like the real start of spring.  Sure it’s been ‘spring’ since March 20th, but has it really felt like ‘spring’?  I mean, in my last post I was talking about snow!  Now the weather is scheduled for record highs and I think that it’s all thanks to Easter.

When it comes to Easter, dessert is always my area of expertise and I find again and again that my family puts me in charge of the sweet section of the meal.  This year I’m making a chocolate layer cake with Italian meringue buttercream roses and sprinkles from Sweetapolita.  If you couldn’t tell, I’m very excited to get my cake on.  I’ve been planning this cake for weeks because- if you didn’t know -I love cake.

Besides already having the cake all planned out (don’t worry I’ll share more on that later), I also have been planning my outfit for just as long.  Easter dresses are always adorable and I feel like it’s the perfect opportunity to break out all of your spring dresses that have been wracking up dust in your closet for the past six months.

This dress is from Windsor and it’s a total steal.  It’s super affordable and adorably appropriate for the warm weather coming our way.  My necklace is from the J. Crew {similar} and it’s the perfect statement piece to go along with any outfit.  Paired with some heels this outfit is just stunning for any spring event- Easter included.

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Happy Easter!

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The Very Best Brownie Recipe

I think I jinxed it.  Last week I decided to make a post declaring that Spring was finally here and that I was 100% positive it was not going to snow again.  Well guess what, it snowed yesterday.  And guess what else, I am not very happy about it.  It’s April 2nd, there should not be snow on the ground.  I guess this is nature’s version of an April Fools Day Prank, but it’s not funny in the slightest.  I am very salty.

Anyways, now that I got my little rant out of the way, on to today’s recipe.  Chewy melt in your mouth chocolatey goodness.  A childhood favorite of many, just not me.  Don’t get me wrong, a good fudgey brownie is like no other and can hit your sweet tooth just right, but I can never seem to make them the perfect amount of sweet and bitter.  Too much sugar leads to a coma and too much cocoa causes a fit of gagging.  Neither of which are ideal.  All of these factors and numerous amounts of angrily chucked out piping hot pans of disasters are the reason I’ve never really loved the beloved treat.  IMG_6610.jpgIMG_6737I think you guys know where this is going.  A few months ago, I had a brownie that changed my life.  Now I like brownies.  Strange isn’t it?  I hated them and now I find myself craving them.  This recipe was shared with me by my mother, whom received it from a friend of a friend.  It’s the chewiest ooeist, gooiest brownie recipe out there and the single handed reason that I make brownies again.  IMG_6614.JPGIMG_6612.JPG

The Very Best Brownies

Ingredients

  • 1 cup unsalted butter
  • 2 cups semisweet chocolate chips
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 1/3 cups all purpose flour
  • 2 teaspoons vanilla
  • a pinch of salt

Directions

  1. Preheat oven to 300°F.  Grease a 9 by 13 inch pan and set aside
  2. Melt the butter and chocolate chips together in the microwave in 30 second increments, stirring in between ever increment.  Allow to cool for a few minutes and then add the eggs to the mixture.
  3. Add the remaining ingredients and whisk until combine.
  4. Pour into the prepared pan and bake for 45 minutes or until a toothpick comes out clean.  Allow to cool for only a few minutes before cutting into squares.  For best results, you want the brownies to still be somewhat hot when you cut them.

NOTE: This recipe was not created by me and I do not claim any rights to it.  I am just sharing it with you guys because I truly believe that these brownies are life changing and need to be shared.

My mouth is watering.  Yum…  These brownies are certainly not health food, but since they taste so good, I think I can live with that guilt.

Carrot Cake Donuts {Vegan}

I feel like it’s finally starting to feel like Spring.  The snow is almost all gone and the birds have come back from their yearly migration.  I even spotted a few flower buds the other day!  Yep, it looks like we’re finally on the upside.  Fingers crossed, no more snow!IMG_7302.JPG

After a week of hoping for warmer weather, I decided that I would share something more seasonally appropriate.  I love carrots, they’re one of my favorite vegetables, next to celery, that is.  The carrots add moisture to this recipe as well as flavor and nutrients.  Basically what I’m saying is that you can eat five of these donuts and feel good about it, like really good.  Not only are they healthy, but these carrot cake donuts are delicious and take less then 20 minutes overall.  If that’s not a win, I don’t know what is!

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The glaze on top is totally optional, I’ve made them with it and without.  I personally like them better without the glaze but my family disagrees and says that the glaze adds something special.  Either way, it’s up to you and if you change your mind halfway through the glaze can be whipped up in seconds flat.

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Carrot Cake Donuts

  • Servings: 12
  • Time: 20
  • Print

Ingredients

  • 1 cup white whole wheat flour
  • 1/2 cup all purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 and 1/2 cups grated carrots (about 3 carrots)
  • 1/2 cup milk of choice (I used almond)
  • 5 Tablespoons coconut oil (melted and cooled)
  • 6 Tablespoons maple syrup
  • 1/4 cup raisins (optional)
  • 1/4 cup chopped pecans or walnuts (optional)

Directions

  1. Preheat oven to 400°F.  Spray two donut pans with non stick spray.
  2. In a medium sized bowl combine the flours, baking powder, cinnamon, nutmeg, ginger, and salt.  Set aside.
  3. In another medium sized bowl whisk the grated carrots, coconut oil, and maple syrup until combined.  Add in the milk.  If your coconut oil starts to clump because it is too hot (you can avoid this by letting it cool for a couple minutes after microwaving) place the mixture in the microwave for up to a minute until it is no longer clumping.
  4. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until just combined.  If you are adding raisins and nuts fold them in now.
  5. Scoop about a tablespoon of the batter into the donut cavities and place in the preheated oven.  Bake for 8 minutes or until they spring back when they are pressed on slightly. Allow to cool for five minutes in the pan and then place on a wire rack to cool completely.
  6. OPTIONAL: If you want to make a glaze whisk a 1/4 cup powdered sugar, 1 Tablespoon of maple syrup, and 1 teaspoon of milk of your choice (again, I use almond milk) until no clumps of powdered sugar remain.  Drizzle onto the cooled donuts and enjoy.

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You had me at Chocolate Cake

I hate vegan butter.  And not just for one stand alone reason, for a whole bunch all bundled together.  First of all, it’s weird and it scares me.  It’s way too salty.  The taste is a bit funky.  It’s not natural.  Don’t even get me started about what’s in it.  Chemicals, dyes, additives. YUCK!  These (and many others) are the reasons that I rarely make vegan cakes.  The whole thing always turn out amazing, but whenever I eye the frosting my stomach starts to churn just thinking about that vegan butter.  I just can’t do it.

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So yesterday when I made a lovely salad with chickpeas and did what any sane baking obsessed person would do, saved the brine.  I decided that I was going to solve my hatred of vegan butter with chocolate aquafaba frosting (Aquafaba is this magical thing called bean juice for those of you who don’t know).  The only problem was that when I searched for a recipe I couldn’t find one.  Apparently not many people think that chocolate aquafaba frosting sounds do able.  Of course, being the stubborn person I am, I had my mind set.  I was going to make a chocolate cake with chocolate aquafaba frosting because that was what I had decided when I first turned on my oven and tied my apron around my waist.  Just because there was no recipe didn’t mean that I couldn’t make it.
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So with just one serving of chickpea brine I set to work, and ended up with a unfrosted cake and a soupy mess. It tasted amazing, but it was not fluffy or even close to solid.  It tasted like M&Ms but in drink form.  Clearly, I had not succeeded.  But that was just my first attempt, and although I am currently out of aquafaba, that does not mean I have given up.  Watch out chickpea brine, I’m coming for you!

 

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So now I was back at square one, a desire for cake (now complete with an actual cake), but no frosting.  Scouring the internet, I came across a recipe with coconut oil which I deemed worthy, and man am I glad that I did.  It’s delicious, not as good as chocolate aquafaba frosting would have been, but paired with this cake I think I’m 110% happy settling for this.

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There’s a slight coconut flavor to the frosting that’s just barely there but adds a little something.  This cake kind of tastes like a Almond Joy in my opinion, but with more chocolate and less coconut.  Don’t let the coconut scare you.  I don’t particularly like coconut, but in this, oh boy I love it.  Do your self a favor, put on your favorite fat pants and make this cake.

You Had Me at Chocolate Cake

  • Servings: 8-16
  • Time: 35
  • Print

Ingredients

  • FOR THE CAKE:
  • 1 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup non-dairy milk (I used almond milk) mixed with 1 tsp white vinegar
  • 3 Tbsp olive oil
  • 1 Tbsp flax seed mixed with 3 Tbsp water (a flaxegg)
  • 6 Tbsp coconut sugar
  • 3 Tbsp maple syrup
  • FOR THE FROSTING:
  • 3 ounces unsweetened chocolate
  • 1/3 cup non-dairy milk
  • 1/3 cup coconut oil
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar

Directions

  1. Preheat the oven to 350 degrees.  Spray a 8 inch square pan with cooking spray.
  2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl.
  3. In a separate small bowl mix the olive oil, flax egg, sugar, maple syrup, and vanilla.
  4. Pour half of the wet into the dry followed by half of the milk mixed with vinegar.  Whisk to combine and then repeat the process with the remaining halves, mixing until just combine.  The mixture will appear to be very thick and have several lumps.
  5. Pour the batter into the prepared pan and bake for 15 minutes or until toothpick comes out clean.  Allow to cool before frosting.
  6. Melt the chocolate in 30 second increments in a microwave.  Once melted, add the milk and microwave for 30 more seconds.  Add the coconut oil and stir vigorously until it is melted as well.
  7. Add the powdered sugar and mix until fully combined and no lumps of powdered sugar remain.
  8. Frost the cooled cake with the mixture and enjoy!  I topped mine with some sprinkles for a added crunch but you can leave it plan or top with whatever you want, nuts might be a fun option!

If you know me, you know that I’m obsessed with these sprinkles from Sweetapolita.  They’re of the Canadian Sugar Strand variety and I absolutely love them.  Sprinkle them on any baked good and they had a perfect sugary crunch that American sprinkles don’t have.  I highly recommend that you try them out.

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Healthy Chocolate Chip Scones {Vegan}

You guys are about to love me because I found a way to make eating chocolate healthy.  Or healthy-ish.  Yeah, I know, you’re probably confused because the words chocolate and healthy never seem to go together, and when they do the chocolate isn’t really chocolate.  Well today, you and me and a bowlful of batter are going to change all of that.  I mean, it’s about time, isn’t it?IMG_7020.JPG

These scones are good for you because of a little secret ingredient that makes the texture 10 times better and adds to your daily vegetable count.  This wonderful ingredient is zucchini.  Now I’m sure that you’ve all heard of zucchini muffins, but really zucchini scones are the next big thing.  I’m telling you, you can’t even tell that it’s there!  Zucchini is packed with potassium, Vitamin C, and dietary fiber, so why wouldn’t you throw a cup or so into all of your favorite baked goods?

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These scones also include my latest obsession- coconut sugar.  It’s a tad bit healthier then plain white sugar and it’s loaded with flavor.  Coconut (in all forms) contains fatty acids that boosts your immunity and helps you absorb nutrients.  Looks pretty healthy in comparison to regular sugar, doesn’t it?  There’s a sort of cinnamony nutty aroma and flavor about it that I think adds a new dimension of taste to all of my creations in the kitchen.  I became hooked after making Dessert for Two’s Healthy Chocolate Chip Cookies.  They’re amazing and a 110% must try.  Lately, I’ve found myself subbing out regular sugar in all the recipes I make for coconut sugar just so I can get that extra boost of flavor.

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Now onto the actual scones.  They’re vegan (because why not?) and even thought they’re lacking in dairy, they’re certainly not lacking in flavor.  I’m in love with these scones, and I’m pretty sure you will be too after you try them.

Healthy Chocolate Chip Scones

  • Servings: 8
  • Time: 40 minutes
  • Print

Ingredients

  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup coconut oil frozen (stick in the freezer for at least 10 minutes prior to using)
  • 3/4 cup grated zucchini (about 1 small zucchini)
  • 1/2 cup almond milk
  • 1 tablespoon maple syrup
  • 1/2 cup chopped chocolate chips
  • Coarse sugar (optional)

Directions

  1. Preheat the oven to 425 degrees.  Seat a baking sheet with parchment paper aside for later.
  2. Whisk the flours, baking powder, sugar, cinnamon, nutmeg, and salt in a large mixing bowl.
  3. Remove your coconut oil from the freezer and grate it into the bowl with the dry ingredients.  Use your hands, a pastry cutter, or a fork to work the coconut oil into the mixture until completely combined and no coconut oil chunks remain.
  4. Grate the zucchini into the mixture next and then add the almond milk, maple syrup and chocolate chips.  Combine.
  5. Dump the dough out onto a lightly floured surface and pat into a roughly 8 inch in diameter circle.  Then cut the circle into eight sections.
  6. Place each scone onto the baking sheet roughly 2 inches apart.  If desired, sprinkle each scone lightly with coarse sugar.
  7. Place in the oven and bake for 17 minutes or until golden brown.  Allow to cool for 5 minutes before eating.  Enjoy!

Yum.  Just thinking about these scones makes my mouth water.  I hope you like them as much as I do because I am definitely going to be adding these into my weekly  IMG_7013.JPG