Homemade Is Better...

Well Hello There!

Is it April all ready?  How can that be? It was just March.

Spring is here, or so they say.  How's that saying go

April showers bring May flowers?

I sure hope so!

We've gotten a few rain showers, 

enough to keep the dust at bay for another day.

(Wink! Wink!)

The weather has been so unpredictable! 

One days it's very warm,

the next day it's very cold.  

I think it's confused!

We want Spring!! 

And with Spring brings color and 

warmth in the days and showers!

How has the weather been in your neck of the woods?

Any who... 

I thought I would share a 

yummy scone recipe.

As all of you know, I love scones. 

They are so easy to make and

you can add just about any flavors

 together to create a yummy treat.

They can be made gluten free or not.

As sweet as you want them or 

with very little sweetness too.

Really....the possibilities are endless.

I've posted many scone recipes on my blog over the years

and today this one is just as good as the others.

Probably one of MY favorites!!

I mean who doesn't love 

Fresh Cranberries and Oranges??

Orange Cranberry Scones

2 Cups Flour (Gluten Free Flours work good too)

1/3 Cup Sugar

1 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Stick Butter, cubed

1/3 Cup Sour Cream

1/3 Cup Orange Juice

1 Egg

Zest of 1 orange

1/4 Cup frozen Cranberries, chopped

Preheat oven 400 degrees.

With a large mixing bowl, mix together the flour,

 baking powder, baking soda, salt and sugar.

With a pastry cutter or your fingers cut in the butter

with the flour mixture until it resembles crumbs. 

Add in the zest of the orange and then make a well at the

center of the mixture and add the orange juice.

Then add the egg and the sour cream, mixing together with a fork.

 Stir in the chopped cranberries until combined.

Place the dough out onto a floured surface and form a round ball.

 Cut in half. Take one of the half pieces of dough,

 form a ball and roll it into a 3/4-inch thickness.

 Cut each ball of dough into eight triangular slices.

Place triangles on the prepared baking pan.

Bake for 12-14 minutes or until golden brown.

Drizzle with a simple frosting if desired.

Makes 16 scones

Personally homemade treats are better,

wouldn't you agree?

Plus when you make them, 

you know what goes into them.

And you can pronounce all the ingredients!!

Now who doesn't love that?!

Wholesome yummy treats for your

 friends and family to enjoy.

Well, I've rambled on long enough...

I should go find something to do

 outside while it's warm out.

Until next time,

I hope you all have a great week!

THANKS SO MUCH FOR STOPPING BY...

HUGS,

Pumpkin Streusel Muffins...

 

PUMPKIN MUFFINS!

It's time to bake and eat and bake and eat

anything with FALL flavors!!

We eat a lot of muffins around here.

Grab one and go.

OR sit down and enjoy one with a cuppa coffee.

Why...it's a must!!

Straight outta the oven...

DELICIOUSNESS is brewing!!

Would you like to try the recipe for yourself?

Okie Dokie...I'll quit teasing you now! (HaHa)

Enjoy!

 Pumpkin Streusel Muffin

1/4 c. butter, softened

1/2 c. sugar

1/4 c. brown sugar

2/3 c. canned pumpkin

1/2 c. buttermilk

2 eggs, lightly beaten

2 Tbsp. molasses

2 c. flour

1 tsp. baking soda

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. pumpkin pie spice

1/4 tsp. salt

Streusel Topping:

1/3 c. flour

3 Tbsp. brown sugar

2 Tbsp. cold butter

In a large bowl, cream butter and sugars

 until light and fluffy.

Beat in the pumpkin, buttermilk,

 eggs and molasses.

Combine the flour, baking soda, baking powder,

 pumpkin pie spice and salt.

Gradually add to pumpkin mixture

 just until blended.

Fill greased or paper lined

 muffin cups about 2/3 full.

For topping, combine flour and brown sugar.

Cut in the cold butter until mixture is crumbly.

Sprinkle over batter.

Bake at 375 for 20-25 minutes 

or until toothpick inserted in the

 muffin comes out clean.

Cool  for 5 minutes in pan before

 removing to a cooling rack.

**Tip: You can convert this recipe

 to Gluten Free if you wish. 

Just replace the flour for a gluten free flour.

And they will still turn out amazing!!

I hope you all have a delightful week!!

Thanks for stopping by...

I appreciate each one of you!

Wheat Free Rye Soda Bread...

Hello All!

I've been craving some bread and the 

hardest part of eating wheat free/yeast free

is finding bread you can eat that

 doesn't cost a fortune to buy.

So, I found a basic recipe and tweaked it a bit.

Most recipes still call for all purpose flour and/or yeast.

So, with this recipe it also called for all purpose flour

and what I did was buckwheat, almond meal, 

green banana and Gluten Free all purpose flour

along with the rye flour.

It's dense just like a traditional soda bread

but with adding in the green banana flour

it made it a bit more moist.

I love the looks of this bread as it looks so rustic!

Rustic and very tasty!

Did you know that buckwheat flour 

isn't actually from the wheat family?

It's apart of the rhubarb plant.

I thought that was very interesting!

Would you like the recipe now?

If you try this recipe, would you let me

 know what you thought of it?

***********

Wheat Free Rye Soda Bread

2 1/2 cups Rye Flour

1 1/2 cups total combined 

buckwheat flour, almond meal,

 GF flour mix and green banana flour

1 1/4 tsp baking soda

1 1/2 tsp salt

2 cups buttermilk or sour milk

Preheat oven to 425 degrees.

Whisk is your flours, baking soda and salt.

Make a well in center of the flour

 and pour in your buttermilk.

Stir well.

Divide dough in half and turn each 

dough ball onto a floured surface.

Make into 2 round loaves.

Transfer to a baking sheet.

Cut a 1 inch X  into the top of loaf.

 Poke holes around the X.

Bake for 30 minutes.  

Let cool at least 10 minutes before cutting.

I cut mine up and place half in a tin

 and stuck in freezer.  

Then this way when I want bread

I can take out one slice at a time.

*TIP*

If you aren't eating wheat free

you can add in your flour of choice.

Green Banana flour can be found at your local

health food store or online.

This flour will make your baked goods moist.

A little will go a long ways.

Also, when I was searching for wheat free flours

I came across this handy website on alternative flours.

Go check it out HERE

This site will also show you if it's gluten free.

Now rye isn't considered gluten free

but if you are going for a wheat free diet, rye is acceptable.

I hope you all are having 

a great Summer so far!

Thanks so much for stopping by,

Wheat Free Cinnamon Scones...

Can you say Wheat Free 

Cinnamon Scones three times fast?

Ya, me neither...

(Smiles)

I've been experimenting again...

I know that doesn't really shock you now does it?

Sometimes you just need to try some new things

 in your diet to see if they can eliminate

what is causing your tummy issues.

So, my in laws, my mom, aunt and myself

are not eating wheat and are trying

 to stick to a low carb diet.

So, since I do 98% of the baking around here

I thought I would experiment with

 almond meal and coconut flour scones.

So, what I did was use one of my scone recipes

and tweaked it to where it does not have any wheat flour.

Wheat Free Cinnamon Scones

1 cup almond meal flour

1 cup of coconut flour 

2 Tbsp. green banana flour

1/3 cup brown sugar

1 tsp. baking powder

1/4 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

1 stick butter, cold and sliced

1 egg

1/2 cup coconut milk or almond milk

1/4 tsp. almond or vanilla extract

Combine the flours, brown sugar, baking powder,

 baking soda, cinnamon and salt.

Using a pastry blender or your hands and

combine the sliced butter until it forms into pea sized crumbs.

In another bowl, stir in the coconut milk, 

the egg and the almond or vanilla extract.

Add to the flour mixture.  

Stir just till combined.

On a lightly floured surface, place your dough.

 Create 2 mounds with the dough,

 no more than 1/2 inch thick.

 Cut each circle of dough into 8 slices. 

Place on an un-greased cookie sheet.

Lightly sprinkle with sugar if desired.

Bake at 400 degrees for about 13-15 minutes 

or until they are lightly brown.

Drizzle with an almond frosting if desired.

Enjoy!

I was quite amazed at the flavor and texture of the scone.

They were almost flaky and you can 

definitely taste the almonds!

If you feel like experimenting something new,

try these and let me know how you liked them!

Thank you for stopping by...

Hugs & Blessings,

Chocolate Banana Muffins...

Hello!  How are you?

As it seems like most weeks, I am busy.

Planning and trying to get the last of my school prepared

for the last 5 weeks of our school term.

And, I just got a phone call to see if there

 is any way I can help with our

 Home School Book Sale & silent auction.

So, now I'm trying to rack my brain 

on what I can do to contribute.

Maybe I'll bake some of my yummy treats...

Good thing I have about two weeks to decide!

(Smiles)

***********

Now...how about a yummy GF muffin recipe,

to start off your week?

Chocolate Banana Mini Muffins

2 cups old fashion oats

1/2 cup cocoa powder

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup almond butter or peanut butter

1/3 cup brown sugar

1 Tbsp vanilla

1/2 cup coconut milk or almond milk

2 Tbsp vinegar

2 bananas ( 1 cup mashed)

1/2 cup chocolate chips

Preheat oven to 425.  

Spray cooking spray into your mini muffin tin

or you can use a regular sized tin.

Place your oats into a food processor 

and process until you get an oat flour.

Transfer to a large bowl and 

add in remaining ingredients, 

except chocolate chips.

Stir well.

Now stir in the chocolate chips.

Bake for 5 minutes, then lower your temp to 350

 and bake an additional 3-5 minutes.

Cool and Enjoy!

These are really yummy!!

They are kid approved

even with the baking of the banana!

Thank you for stopping by....

Hugs & Happy Baking,

Blueberry Lemon Scones & Rain...

I just love a good scone, don't you?

After all I can make just about any favor combo

 when it comes to these delicious treats.

I've made so many over the years,

 that I can make these by heart.

No recipe, just memory....

Now that is amazing really!

(Smiles)

Blueberry Lemon Scones

 2 c. white flour

1/3 c. brown sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 stick butter, cold and cubed

1 egg

1/2 c. lemon flavored yogurt

1/4 tsp. vanilla

1 tsp. lemon zest

1/2 c. fresh or frozen blueberries

 Combine the flours, brown sugar, 

baking powder, baking soda and salt. 

Slice the cold butter into flour mixture. 

Using a pastry blender or your hands, 

combine until it forms into pea size crumbs.

 In another bowl, combine the lemon yogurt,

 the egg and the vanilla extract. 

 Add to flour mixture.

Stir until combined.

Now gently fold in the blueberries

 and lemon zest.

 On a lightly floured surface, place your dough.

 Create a mound with the dough 

and then divide into 2 equal portions.  

Place both onto a cookie sheet. 

 Now cut into 8 equal triangles,

 gently separate on the sheet.

(16 total triangles)

  Lightly sprinkle with sugar, if desired.

Bake at 400 for about 13-16 minutes or

 until they look golden brown.

** These can be made into a gluten free version

just omit the regular flour for GF**

Now all you need is a cuppa tea or coffee!

Enjoy!!

***************

Moving right along:

Can you believe it's the last week of March?!

Where oh where did this month go?

FAST, it went FAST I tell ya!

For all of you that prayed for rain

Thank You!!

We got a big storm Thursday night into Friday.

We lost power for 13 hours!!

Thankfully the Lord spared our homes

 from any wind damage.

And we were Blessed with a ton of rain!

Puddles everywhere!

We also received more rain on Sunday!

The weatherman said we should be

 getting more rain this week! 

Yay!  God is Good!

Now, this is what Spring Time 

should be like in Colorado!

My hubby sold his old truck and we were 

able to get another vehicle

without having to take a loan out. Yeah!

He's all excited because we can four-wheel in it,

 plus use it as his daily driver!

He's been in the garage fixing it up 

since we came home Friday afternoon.

Boys and their Toys!

😉😉

My hubby also sold his parents camper...

👍

We are still waiting for our safes to arrive.

The shipping company is yet to be desired....

My hubby has been on the phone everyday 

with these darn people and no body can 

seem to get their stories straight.

This has been going on a month now

and we were supposed to get them 3 1/2 weeks ago.

So, he will be calling again today!!

I think good Customer Service is extinct!!

I don't think they will be 

getting a good review!!

********

I've still been cleaning and organizing.

I deep cleaned my kitchen after the dirt storm

 (before the rain)

I moved some things off my counter 

that weren't used or useful.

More like it was a catch all space.

I put my Kitchen Aid out, 

since I'm baking all the time.

Makes more sense, right?

The good wife that I am, 

will be heading to the court house to 

get plates for hubby's vehicle today!

And well...I think that's all for now....

What have you all been up to?

********

I hope you all have a delightful week!

Thanks for stopping by...

HUGS & BLESSINGS,

A Little Bit of Yellow and A Little Bit of Lemon...

Hello There!  How are you doing today?

It's the first day of Spring and 

there are signs of it everywhere.

The daffodils are in bloom....

I love the vibrant yellow these 

delicate flowers hold!

It's a new season... A fresh new start!

For a while now it's been a bit hard. 

 Everything we've tried to do

just seemed a bit, well hurky jerky. 

I mean everything....

From purchasing new furniture to getting new safes

(which we still don't know where the safes are)

to my hubby's vehicle not running...

I mean, the list just continues on.

So, starting today...in this new Spring season...

I am starting fresh...

The slate has been wiped clean. 

I'm walking hand in hand with God

and I'm ready!!

I will Trust in the Lord with all MY heart!!

How has the passed few weeks 

been treating you all? 

I've read on several blogs that most of you 

are still inundated with snow.

It's been crazy warm here.  Like high 80's warm!

That's too warm to start out the Spring.

It's very dry here in my neck of the woods too. 

Too Dry!

We need rain or snow....Badly!!

We have been praying constantly for moisture.

Would you all say a prayer

 for this dry and thirsty land?

*************

Okay, I've rambled on long enough...

Would you like to try a yummy lemon bread recipe?

My son absolutely LOVES lemon!!

One thing that I love about this bread, is it's moist.

And very lemony...

Lemon Bread

1/2 cup butter, softened

1 cup sugar

2 eggs

2 Tbsp lemon juice

1 Tbsp grated lemon peel

1 1/2 cups flour

1 tsp baking powder

1/8 tsp salt

1/2 cup milk

Glaze

1/2 cup powdered sugar

2 Tbsp lemon juice

In a large bowl, cream butter and sugar until light and fluffy.

Beat in the eggs, lemon juice and peel.

Combine the flour, baking powder and salt, gradually

stir into the creamed mixture alternately with milk,

beating well after each addition.

Pour into a greased loaf pan.

Bake at 350 for 45 minutes or until

 toothpick inserted comes out clean.

Combine glaze ingredients.

Remove bread from pan and drizzle with glaze.

Serve warm with a cuppa tea or coffee.

** This can be made with Gluten Free flour

and it still turns out moist**

Enjoy!

Thanks so much for stopping by...

Hugs & Blessings,