Scones and Snow

I was watching Downton Abbey and of course that sent me into a tailspin of needing scones and tea. I formatted a recipe from Poires au Chocolat. I am enraptured with this blog, and you really should just read her whole post on scones. It's magical and you will also learn how to be british and awesome. 

Anyway... it was cold and snow was just beginning to cover the ground outside. I made a pot of earl grey and ate these with clotted cream and raspberry jam. 

This is why I bake. 

I also tried out some new lighting and staging techniques on these photographs. I am in the process of making my own light box, so pics to follow of that endeavour! 

Simple Gluten Free Scones

2 cups almond flour
1/4 cup brown rice flour

2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup double cream
2 Tbs creme fraiche or cream cheese
1/2 cup whole milk
an egg yolk, or a little extra milk, to glaze

Preheat the oven to 350. Lightly grease a small baking tray. Combine the flour, baking powder and salt into a medium mixing bowl. Place the double cream, milk, and creme fraiche into a small bowl and whisk together.

Pour the cream mixture into the flour bowl and fold in very gently with a metal spoon, being careful not to overwork. The dough will be sticky, so dust your hands with a little brown rice flour and shape them however you want. Mine made about 8 large scones. I also like the rustic look so I did some as drop biscuits. Brush each one with a little egg wash.

Bake for 15-20 minutes or until golden on the top.

These are not what I would call "healthy" per say (even though they are much better than the alternative allergy-wise) but they are scones... soooooooo. 

Christmas {is}

Christmas is becoming more and more bittersweet, and in an effort to be honest, I will note that while these pictures paint a rather fairytale looking life, they are merely the beauty weeded out of the chaos. I am so greatful for every good thing I recived from His hand this Christmas... and there were plenty of them! I also recognize that there we hard parts, and things that made me cry, and things that we not so Joyeux Noel. But God remains good, my heart is not light... but greatful. This isn't what you want to hear in a "Christmas Post" but I am not the pretending type. Bittersweet is an honest word. I'm glad God created it.

Here follows what I captured of my Christmas. So thankful God allows me to see HIS perfection in the midst of the biggest messes.



 { Winter Wind }

 {Reading by the fire}

 {Cards at the kitchen table}

 {Woodstoves}

 {hooray for the only time of year we get to bring the outside, inside.}

 {Things that are wrapped thriftily}

 {Wrapped up in mist}

 

{Simple things}

{Hannah's chocolate chip cookies deserve a moment of silence. _________. I can't post the recipe, it's a secret.}

 

{We Wait}

{Belanger family tradition, follow the trail of tootsie rolls to wherever the presents are, baskets in hand, gathering as we go. Mayhem.}

 {Pajamas all day long}

 {The stillness of sleeping siblings}

 {Home}



 {Candles lit}

 {Two christmas's, 14 stockings, making it work.}

{The Afterglow}



Marshmallows and Wrapping

I had a ball with this one...

 

 

Honey Vanilla Marshmallows

 

Ingredients:

- 3 Tbs unflavored gelatin

- 2 Cups raw honey

- 1 vanilla bean split, with the seeds scraped out

- 1/4 tsp sea salt

- Warm water

- Lots of arrowroot powder

 

Prepare a 9x13 pan by rubbing with some coconut oil and sprinkling with arrowroot powder. Then line it with parchment paper and some more arrowroot on top of that. These will be sticky!

 

 

In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup of warm water and let it dissolve. Meanwhile in a saucepan on the stove, combine the honey, vanilla pod and seeds, and sea salt. Stir until the honey is completely dissolved. Once that happens, bring the mixture to a boil, and simmer until the syrup reaches 240 on a candy thermometer. Turn on the mixer on to break up the gelatin, and here's the tricky part... begin to pour the sugar syrup into the bowl of the mixer while its on in a very small, slow, and steady stream. Continue this until you have poured all the syrup, the process should take all of 5 minutes if you are doing it right. Slow, remember. Bump the speed up to high, and beat the mixture until light and fluffy and looks like marshmallow cream. Should take 10-12 minutes.

At this point work quickly before the cream sets. Pour it into your prepared pan, sprinkle with another layer of arrowroot powder, and cover with more parchment paper. Let is sit at room temp for at least 3 hours to over night.

 

 



 

When you cut them up, do it on a greased cutting board and knife and toss with more arrowroot once they are finished. If you want them sweeter, them you can dust them in powdered sugar, cocoa, or anything your heart desires!

Next I hit the fabrics, twine, tape and brown paper to create little masterpieces. (I wrapped presents.)

 



 

I found some lovely old tins at my favorite antique shop Serendipity and packaged up the marshmallows. A perfect evening spent.

 



Merry Christmas!



Cold Nights and Berry Shortbreads

Still on the detox. This is a little something I made up to satisfy my ever present sweet tooth on a cold and cozy night. I also drew in the frost on the window, lit a candle, and wrapped presents.

Berry Shortbreads

Crust:

-1 cup of almond flour

-1/4 cup of coconut flour

-1/2 cup shredded unsweetened coconut

-1/4 cup almond butter

-3 Tbs coconut oil 

Mix together everything but the oil briefly. Add the oil until the dough comes together. Shape into little cups and place on a greased cookie sheet. 

Filling: 

- 1/4 cup blueberries

-1/4 cup raspberries

-1/4 cup pitted dark cherries

-1 Tbs coconut milk

-1 tsp vanilla 

-1 tsp cinnamon

- 1/4 cup chopped or whole pecans

Simmer the fruit and coconut milk in a small saucepan until soft and saucy. Smash the fruit the rest of the way into a kind of chutney. It will boil down most of the way on it's own. Add the pecans, vanilla, and cinnamon. Spoon a little generously into each cup, and bake at 350 for 15 min. 

Keep in mind, these contain no sugar, so if you are ok with sweetening it up a bit in addition to natural sugars then throw in some honey to the fruit filling.