Iced Lemon Pound Cake

I used to love going to Starbucks to get a mocha and a slice of their iced lemon pound cake.  Lemon is one of my favorite flavors.... right up there with chocolate LOL.  But when I had to go Gluten Free for my health, that meant no more iced lemon pound cake.

Or so I thought.

Last year I stumbled across a Gluten Free buttermilk pound cake recipe that is so good, you would never know it wasn't "normal".  And just recently, one of my favorite Gluten Free cookbook authors posted to her website her version of a copycat recipe for Starbuck's iced lemon pound cake.

From Elizabeth Barbone at Serious Eats: Gluten-Free Tuesday: Buttermilk Pound Cake
From Nicole Hunn at Gluten Free on a Shoestring: Gluten Free Starbuck's Iced Lemon Pound Cake

I had a lightbulb moment.

Could I combine these recipes to get the texture I'd come to love from the first recipe, with the flavors promised by the second recipe?

I decided to give it a try.  And I am VERY pleased with the results.

I used the pound cake recipe from Serious Eats, adding the zest from one Meyer lemon and 1 Tbsp of juice from the lemon, and reducing the amount of buttermilk by 1 Tbsp to keep the amount of liquid in the recipe constant.  The result is a moist cake with a wonderfully light texture.  I decided against using the True Lemon crystalized lemon used in the Gluten Free on a Shoestring recipe because I wanted the lemon flavor in the cake itself to be subtle.

I then used the glaze recipe from Gluten Free on a Shoestring, but for whatever reason it just wasn't turning into a glaze.  Maybe it just was too dry in my house, because I ended up with a lump of sticky stuff in the center of my whisk and a lot of dry powdered sugar left in the bowl.  So I added some milk to it, just added a splash here and there until I could finally get the lump in the whisk to dissolve and the powdered sugar all incorporated.  At this point the glaze was too loose, so I added more powdered sugar a little at a time until I got the consistency I wanted: thick!  Heck, it was so thick I thought I was going to break my whisk!  But I wanted the icing to stay put and not run off the top of the cake, so this was perfect.

Here's my modified version of Iced Lemon Pound Cake!

Cake Ingredients:
* 5 ounces white rice flour (yes, weigh it out!)
* 2¾ ounces sweet rice flour
* 1½ ounces cornstarch
* 1½ tsp baking powder
* ½ tsp salt
* ½ tsp xanthan gum
* zest from 1 Meyer lemon
* 1½ sticks butter, at room temperature
* 1 cup granulated sugar
* 2 eggs, at room temperature
* 1 cup buttermilk, minus 1 Tbsp
* 1 tsp vanilla extract
* 1 Tbsp juice from Meyer lemon

Cake Directions:
1. Preheat the oven to 350ºF.  Prepare a loaf pan with nonstick cooking spray and dust with white rice flour.  Set pan aside for now.

Note: I actually used a pan that is 8½" x 4½" (not 9" x 5") because gluten free baked goods have a hard time holding their shape... due to lack of gluten.  The slightly smaller pan size allows the cake to hold its shape better.

2. In a medium bowl, whisk together the rice flours, cornstarch, baking powder, salt, xanthan gum, and lemon zest.  Set aside.

3. Using the paddle attachment on your stand mixer, cream the sugar and butter together until light and fluffy.  Stop and scrape the sides and bottom of the bowl once or twice during this process.

4. Add the eggs, one at a time, mixing well after each addition.  Scrape down the sides and bottom of the bowl after each egg is incorporated.

5. Set your stand mixer to its lowest setting and add half the flour mixture, and once incorporated, add half the buttermilk.  Once they are completely integrated, turn up the speed to medium for about 1 minute, then stop the mixer and scrape down the sides and bottom of the bowl.  Repeat this process with the remaining flour mixture and buttermilk.

6. Finally, add the vanilla extract and lemon juice.  Start with the mixer at its lowest setting until loosely incorporated, then mix at medium speed for 1 minute to fully combine all ingredients.

7. Spread batter evenly into the prepared pan.  Bake for 45 minutes or until a cake tester inserted into the cake comes out clean.

8. Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack.  Allow cake to cool completely before icing.

Here is my lovely cake, fresh out of the pan and cooling on a wire rack.  I just LOVE that golden brown color!

Glaze Ingredients:
* 1½ cups powdered sugar
* 1/8 tsp salt
* 3 to 4 tsp juice from Meyer lemon
* 1-2 Tbsp 2% milk

Glaze Directions:
1. Combine powdered sugar and salt in a medium bowl.

2. Add the lemon juice and 1 Tbsp of milk and whisk together.  Add additional milk until glaze reaches a thick yet spreadable consistency... it should not want to drip off your whisk.

3. Spread the glaze evenly over the top of your lemon pound cake.  Allow to set (if you can) before slicing.

I hope you enjoy this recipe as much as I do.  Happy baking!

Review: Franz 7 Grains Gluten Free Bread

 

If you've had to go Gluten Free, chances are you've sampled many different sub-par gluten free breads.  Let's face it: most of them are just not all that great.  Yes, if you toast them they taste fine, but they're too dry to make a sandwich that won't turn your mouth as dry as a desert.

 

But that has changed.  My friend clued me in to this new bread from Franz.  It's fresh, not frozen.  It's soft, not hard.  It doesn't crumble apart if you look at it wrong.  What we have here, is BREAD.

 

Notice this little bit on the side of the package.  "Gluten Free Facility".  I like this very much.  It means a lot to know that Franz understands cross contamination and has taken the time to dedicate a facility to making their gluten free bread.

 

 

Here are two slices of bread out of the package.  I wish you could reach through your screen to touch these pieces of bread.  They're moist.  They're springy.  They act like "real bread".  They smell like "real bread".  They even taste like "real bread".  Oh my!  So now, let's put this bread to the test.  I feel like having a grilled cheese sandwich!

 

 

Add the butter.  Yum!

 

 

Add the cheese between the bread, and throw it on a hot griddle.  Look at how nicely it cooked.  Look at that golden brown goodness.  Mmmm!

 

 

And here is the final sandwich.  I guarantee that it tastes as good as it looks.  This IS real bread.  My friend who turned me on to this bread says it makes great french toast as well.  I wonder if it makes a good Apple Pan Betty?  I'll have to try that next.  :)

 

 

Chicken & Sausage Stew

Now that the weather is turning colder, I've been wanting to make good stick-to-your-bones food.  The kind that fills you up with good flavor and nutrition, and warms you from the inside.

As I was browsing on Pinterest, I came across this recipe for Hunger Games Hob Stew:
http://www.mamalovesfood.com/2012/03/hunger-games-hob-stew-chicken-sausage.html

I will admit, I'm behind the times and have neither read the book nor watched the movie.  But my oldest daughter has done both.  She was really keen to try the recipe that was inspired by the movie, so it's what's for dinner tonight.

Here are my ingredients.  One change that I made right from the start was to not use quite so much broth.  The original recipe calls for 12 cups of chicken broth... that's three quarts!  I used only two quarts (8 cups) and that seemed to be sufficient.  Also, I would have run out of room in my pot had I used all 12 cups!

I poured my broth into my Dutch Oven and brought it to a boil.  Once the broth was boiling, I added the Italian sausages.

And then the veggies, which have been chopped, are added.  The recipe called for two green bell peppers, however green bell peppers are not a favorite in this house.  I used one red bell pepper instead.  Now I let that cook for about 30 minutes, or until the sausages are cooked through.  When the sausages are cooked, I removed them from the pot and added the package of beans. Return to a simmer and let cook for 2 hours, or until the beans are tender.

Now that the beans are in the pot, I transfered the sausages to a pan to brown them up a bit.  Once they're browned, I removed the sausages to cool a bit and cooked my chicken breasts.  Of course, you can use leftover chicken if you have some to use up.

Once the sausages and chicken breasts are cooled, I cut them into bite sized pieces.  I left the sausages in round pieces, I liked the shape.  Place the cut sausages and chicken in a bowl and refrigerate until later.

After 2 hours of simmering, the beans should be nice and soft, so I added the cooked chicken and sausage to the Dutch Oven.  At this point, I added half a cup of water to get the consistency that I wanted; the stew had cooked down a bit more than I had wanted.  Let this simmer for 15-20 more minutes, or until warmed through.

Yum!  This is so tasty and hearty, and healthy too.  And best of all, my daughters ate it up.  Sweet!

However, I would make a couple of additional changes to the recipe.  As written, this recipe makes a LOT of food!  Next time I think I'll halve the recipe and it will still make plenty for dinner and leave leftovers for the next day's lunch.  Maybe even a few lunches!  :)

Also, I would not put the carrots in at the beginning of the cooking process.  They end up being cooked for 3 hours, and by the time I served up dinner the carrots were mush.  Next time, I will wait to add the carrots until later, 30-45 minutes before serving.  Either that, or I'll soak the beans before cooking so the dish won't have to cook for so long.

Perfect Gluten Free Chocolate Chip Cookies

Today, I made the most perfect chocolate chip cookies I've ever made.  They are browned JUST right.  They are crispy on the outside but chewy on the inside.  There is a fantastic balance of flavors.  And they are gluten free, which means I can eat them!  I am super proud of these cookies.

I must admit, I've had my fair share of baking failures since I've had to go gluten free.  These gluten free flours don't behave in the same way as wheat flour, so there are new rules to be learned... and a lot of old rules to be ignored.  It takes time, practice, and patience... something I don't always have in abundance LOL.  But it certainly has paid off with these cookies.

One thing I've learned is that gluten free flours soak up moisture.  In the past, I'd whip up a batch of cookie dough and I'd start baking the cookies as soon as the dough was done.  The first tray of cookies were all right, but the second ones were moister, lighter, and in general... better.  Many of the gluten free recipes for cookies, doughs, and so on that I've been trying call for the dough to rest for 15-60 minutes in order for the flour to hydrate.  This was my first a-ha moment.  I decided to let the dough rest for 15 minutes before I dished it out onto my cookie sheets.

The next a-ha moment comes from a universal rule in baking:  In the oven, cold dough spreads much less than room temperature dough.  When making gluten free breads, we're told to always work with room temperature ingredients, including eggs, butter, and milk.  It makes the texture of gluten free breads better.  However, in this case, I wanted my cookies to hold their shape while baking.  I decided to refrigerate the dough while it was resting.

One other thing I did.  Or actually, one thing I didn't do.  I didn't use any xanthan gum, guar gum, or any other things like that.  I've discovered, through trial and error, that denser items like cookies, cakes and brownies don't really need it.  You can use some when you make these cookies if you like... but it really isn't necessary.

OK, so this wasn't an a-ha moment, but I think it had a positive impact on the cookies as well.  Earlier this week I was watching an episode of Good Eats with Alton Brown.  I forget which episode it was, but in it he was admitting to using butter flavored shortening in whatever he was making because it makes the texture better and to him it tastes more buttery than butter.

I had just bought some Spectrum Organic Butter Flavored Shortening, so I decided to use that instead of butter.  To be honest, I'm hooked.  I believe that substitution had just as much to do as everything else in getting a fantastic texture and rise on my cookies.  I also prefer Spectrum to other brands because it is non-hydrogenated and so is healthier than the rest.

So, without further ado, here is the recipe I used and the steps I took to make these the best cookies I've made so far.  :)

Gluten Free Chocolate Chip Cookies
Makes 3½ dozen cookies.

Ingredients:
* 2½ cups gluten free flour
* 1 cup brown sugar
* ½ cup granulated sugar
* 1 cup Spectrum Organic Butter Flavor Shortening
* 2 eggs
* 2 tsp vanilla extract
* 1 tsp baking soda
* 1 tsp kosher salt
* 12 oz chocolate chips

Directions:
1. Preheat oven to 375 degrees F.

2. Cream together the shortening and the sugars.  Add eggs and vanilla; mix well.

3. Whisk together flour, baking soda, and salt.  Add to butter mixture in 2-3 batches, mixing well between additions.  Add chocolate chips and mix to distribute them evenly.

4. Place bowl in refrigerator for 15 minutes to let the dough hydrate and chill.

5. Using a spoon or a disher (I used #40 disher), portion out your dough onto cookie sheets prepared with parchment paper or a Silpat mat.

6. Bake for 10-12 minutes, or until lightly browned.  If you're baking more than one sheet of cookies and have them on separate racks, after 5 minutes rotate the cookie sheets to promote even browning.  If your cookies aren't done after another 5 minutes, rotate one last time and bake for 2 more minutes.  Remove from oven and let rest on cookie sheet for 5 minutes before transferring to a wire rack to finish cooling.

And voila!  You have the best, tastiest cookies.  Enjoy!

GF Sourdough Bread Part 2

I'm back!  Remember how I showed you my sourdough starter yesterday, and the dough that I made with it?  Well, I baked that loaf of bread and BOY did it make my house smell good!

I can report that the bread had a very nice sourdough flavor and the texture was good.  It tasted like "real bread" as my kids would say.  In fact, they had some of the bread and gobbled it right up.

I am pleased with the structure of the bread, it rose nicely enough in the proofer.  But then I had to transfer the dough from a parchment paper lined bowl to a hot dutch oven for baking and I probably didn't do it as smoothly as I could have, so the bread deflated a bit.  And during baking, it really didn't rise any more than it already had.

As you can see, the loaf is fairly flat, it's only 2" tall in the center.  But what it lacks in height, it makes up in flavor!  And it's actually pretty moist, which is something most GF breads are not good at.  How many stale dry GF breads have you eaten?  Most of them, right?  Me too.  I had a slice with my dinner last night, here's a picture to show you a better detail of the texture of the bread.

Yum!  Look at all the nice nooks and crannies in there.  Hmm, there's an idea, I wonder if I can make english muffins with this dough?  There's a thought.  Anyway, I wanted to see how this bread fared as toast, so I toased some up for breakfast this morning.

As with all GF bread I've tried, I had to put it through the toaster twice to get a decent "toast" to it.  But once it was buttered and sprinkled with cinnamon sugar, it tasted fantastic.  It had a nice crunch, the crust itself toasted up beautifully, and it held up very well.

The next time I make this bread, I'm going to try it in a loaf pan, to see if I can get any more rise out of it.  I'm thinking that if I rise it in the same pan I'll be baking in and can eliminate that transfer, I might get a taller loaf.  One suitable for sandwiches!  Also, perhaps using a smaller pan in which to bake the dough will help it to hold its shape better.  Only time will tell. :)

GF Sourdough Bread Part 1

Image via Wikipedia.org

Don't take good bread for granted.

In November 2010 I had to switch to a gluten free diet for my health.  Before going GF, I didn't think much about bread other than which brands were on sale when I went to the grocery store.  Now, however, though there are many options for GF bread available, they're just not the same.  The texture is different, the taste is different, and you almost always have to buy them frozen instead of fresh.

I've tried making yeasted GF bread myself, with the intention of making sandwich bread.  Unfortunately, most of my attempts have resulted in dense bread that is only inches tall... not very tasty or condusive to making sandwiches.  Without gluten, those little bubbles made by the yeast just don't hold so the bread is dense, the crumb is just non-existant, and it's like eating a brick.  Yes, I've added xanthan gum and/or guar gum to try to mimick the gluten, but it just isn't the same.

I was about ready to give up.

Then I came across this blog post on GF sourdough starters at ArtOfGlutenFreeBaking.com and it intrigued me.  All this information about making sourdough (which I had never done before)... could I really do it?  Would it make a decent bread?  Would it be worth all the trouble?

At the bottom of the sourdough starter article, I followed her link to her recipe for GF Sourdough Bread (Boule) and I saw the photos of the finished loaf.  The crust looked amazing, the crumb fantastic!  Yes, it is a boule (round artisan loaf) and not sandwich bread.  But I could make crostini with this, I could toast it and butter it and it would taste the same even if it is a different shape.  (Don't we moms tell our kids this all the time?  Isn't it time for me to take my own advice?)

So, I'm on a journey to make GF sourdough.

I followed the directions in the blog post on how to get my sourdough starter going.  I used the flour she recommended, I used filtered water, and I used an organic red cabbage leaf to try to harvest the yeast that naturally grows on it.  I even left the top open to try to collect wild yeast that is floating in the air.  Unfortunately, this one never really got going and it went pink and nasty.

I have a theory on why it didn't work.  For one, I'm in Oregon and we just had the wettest March on record.  7.77" of rain in one month.  I know, you're thinking "You live in the Pacific Northwest, doesn't it rain all the time there?"  Well, it does rain a lot... but normally we get only 3.5" of rain in March.  We got more than twice the normal amount, and I don't think there were ANY wild yeast particles in the air!  And maybe the cabbage didn't have any yeast on it either.  All I know is that it turned funny colors and had a funny smell, so down the drain it went.

I searched online to see if it was acceptable (and not blasphemy) to seed a starter with some yeast, and I did find some recipes that started that way.  Just a pinch of yeast to get it going, and it would take care of itself the rest of the way.  So I tried again.  My second starter has been bubbling away since Sunday, April 1st.  No joke!  :)

Here it is!  Look at all those bubbles!  My starter has been bubbling away happily, it's been developing that sour smell, and I'm so pleased!

I did have a scare this morning... it wasn't nearly as bubbly as it had been the previous day.  Then I remembered that I had the back door open for over an hour while I was making dinner and grilling... and the cold air from outside probably affected the yeast, making it slow down.  This morning I fed the starter again and it's coming back!  Yay!

After I saw signs of my starter bouncing back, I followed the recipe linked above to make my dough.  I have also seen on several blogs that GF bakers (even traditional bakers) have been getting great results when rising their dough with a baking proofer from Brod and Taylor, so I bought one too.  I'm using it for the first time with this loaf, hopefully it will turn out great.

Here is my proofer, set up and ready to help this bread rise!  It folds down flat for storage, which is a really awesome feature.

And here is my bread, in a parchment paper lined bowl, just as the recipe called for, rising in the proofer.  It's supposed to rise over 4-6 hours, so I'll just end this post here and I'll be back tomorrow to let you know if this experiment worked out.  Keep your fingers crossed for me!  I'm SOOO hoping to have a good bread experience here!  And if it does... I'll be making another loaf and my favorite potato chowder for dinner on Friday.  YUM!

Our Favorite Salsa

Yesterday we had a bit of an emergency... we were out of salsa.  My husband uses it as a condiment, much in the same way that the rest of us use ketchup, so I keep it in the house at all times.  So of course, I had to make more.  :)

But not any salsa recipe will do.  This, my friends, is our favorite salsa, MUCH better than anything you can get in a jar at the store.  It is a fantastic salsa recipe and so easy to make!  It's a variation of the Pioneer Woman's Restaurant Style Salsa, which can be found here:

http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

Valerie's Salsa Variation

Ingredients:
* 1/4 tsp sugar
* 1/4 tsp salt
* 1/4 tsp ground cumin
* 1 lime, juice freshly squeezed
* 1 whole jalapeno pepper, stem removed, quartered and roughly chopped
* 1 whole habanero pepper, stem removed, quartered and roughly chopped
* 1/2 medium onion, roughly chopped
* 1 can (28 oz) whole peeled tomatoes, drained
* 2 cans (10 oz) Original Rotel (diced tomatoes with chilis), drained
* 1 bunch cilantro
* 1 clove garlic

Directions:

In an 8 cup (64 oz) sealable container, combine the sugar, salt, and cumin.  Squeeze the lime juice directly into the container and swirl to mix the spices into the lime juice.

In your food processor, combine the two peppers and the onion.  Drain the can of peeled tomatoes and add to the food processor.  Process until the mixture reaches your desired texture.  For me, that's about 3-5 seconds of processing, with a couple pulses afterwards to catch any errant pieces.

Pour the mixture from the food processor into your container with the lime juice/spice mixture.  Mix with a rubber spatula.

Return the food processor to the base.  Chop the tops off the cilantro, roughly chop it, and add to the food processor.  Press the garlic into the food processor as well.  Finally, drain the two cans of Rotel and add to the food processor.  Process just as before, then add to the container.  Mix well with a rubber spatula and refrigerate.

This salsa keeps well in the refrigerator and works fantastically for so many things.  Top your scrambled eggs with some salsa.  Take some with you to Subway or Big Town Hero to use as a condiment on your sandwich.  Of course, make chips and salsa.  It's so versatile!  :)

Potato Chowder with Bacon and Sausage

Potato Chowder with Bacon and Sausage

Serves 6-8

This is super tasty and is made in the microwave.  It takes about 30 minutes or so to make.  You'll need a deep covered microwave-safe 3 Qt dish.  I have a stoneware one from Pampered Chef (their Deep Covered Baker), but glass (Pyrex) works just as well.  The recipe is adapted from a Pampered Chef recipe.

Ingredients:

* 3 russet potatoes (about 2.5 lbs)

* 3.5 cups 2% milk, divided

* 4 oz cream cheese (regular or reduced fat, but not fat free)

* 2 Tbsp butter or margarine (I always use butter)

* 2 green onions, with tops

* 4 oz (1 cup) sharp cheddar cheese, shredded

* 6 slices bacon, cooked and diced

* 0.5 pound mild italian sausage, cooked and drained

* 1.5 tsp salt

* 0.5 tsp pepper

Directions:

Set cream cheese on counter to come to room temperature.  Cook bacon, drain on paper towels, and dice when cool.  Set aside.  Cook sausage, drain, set aside.  Slice green onions thin and set aside.

Slice the potatoes in half lengthwise and score skin with knife.  Place in a deep microwave-safe covered dish.  Pour 0.5 cup milk over potatoes, cover, and microwave on HIGH for 10 minutes.  Remove from microwave and rearrange potatoes so the outside ones move to the inside and vice versa.  Cover and return to microwave and cook on HIGH for 10 more minutes or until potatoes are soft.  Coarsely mash potatoes and skins (scoring the skins makes this easier).

While potatoes are cooking, whisk cream cheese until smooth.  Slowly add remaining 3 cups milk, whisking until smooth.  Add salt and pepper and whisk to combine.

After potatoes are mashed, add butter and milk/cream cheese mixture to the dish.  Cover and microwave on HIGH for 3-5 minutes or until hot.  Stir to combine.

Add grated cheddar cheese, sliced green onions, bacon, and sausage.  Stir to combine.  If the cheese has trouble melting, cover and return to the microwave and cook on HIGH for 1-2 minutes.

Note that there is broccoli in the chowder in the picture above.  You can add anything you want to the chowder after it's been cooked, this was leftover broccoli I had in the fridge from another meal and it was OK.  It's all up to you and your taste buds.  :)

Pumpkin Pie Ramekins

Pumpkin pie isn't necessarily all that bad for you.  It's the crust and whipped cream (or Cool Whip) that make it so unhealthy.  So if you're looking for the flavor and the texture without having to resort to "fake food" (i.e. filled with additives and fillers), give this a try.

ALSO: Because there is no crust, this is a Gluten Free recipe!  Yippee!

Ingredients:

(I use the pie recipe from the back of a Libby's 100% Pure Pumpkin can)

* 3/4 cup sugar

* 1/2 tsp salt

* 1 tsp ground cinnamon

* 1/2 tsp ground ginger

* 1/4 tsp ground cloves

* 2 eggs

* 1 can (15 oz) pumpkin puree

* 1 can (12 oz) Lowfat 2% evaporated milk

Directions:

1) Preheat your oven to 425 degrees F (218.3 degrees C).

2) Mix together the first 5 ingredients.  Beat the eggs in a large bowl, then add the pumpkin and spice mixture.  Lastly add the evaporated milk.

3) Prepare 8 ramekins.  Spray with nonstick cooking spray or wipe down with a small amount of canola oil.

4) Spoon equal amounts of the pie filling into each of the ramekins.

5) Place in your preheated oven.  Bake for 10 minutes, then reduce the temperature to 350 degrees F (176.6 degrees C) and bake for another 20-25 minutes, or until a knife inserted into the center of one ramekin comes out clean.  Place ramekins on a rack to cool.  

6) Once cool, cover each with plastic wrap and refrigerate.  The flavors develop in the fridge, so I suggest waiting a full 24 hours before eating... if you can resist.  Otherwise spoon a small amount of whipped cream or Cool Whip on top and enjoy.  :)

Gluten Free Pumpkin Spice Scones

This recipe is the result of my taking three different recipes, which all had elements I liked, and combining them together.  Of course, if you do not have to be gluten free, simply use all-purpose flour instead of the GF Blend below and omit the xanthan gum.  I do think this is a fantastic recipe and I hope that you enjoy them as much as I do.

Yield: 8 scones

GF All-Purpose Flour Blend:

* 2 cups brown rice flour

* 1.5 cups sorghum flour

* 3 cups tapioca flour or starch

* 2 tsp xanthan gum

Scone ingredients:

* 2 cups all-purpose flour (regular or GF blend)

* 1/2 tsp additional xanthan gum for GF scones

* 1/2 cup brown sugar

* 1/2 tsp nutmeg

* 1/2 tsp ground cinnamon

* 1/4 tsp ground ginger

* 1/4 tsp allspice

* 1 tsp baking powder

* 1/4 tsp baking soda

* 1/4 tsp salt

* 1/2 cup (1 stick) unsalted butter

* 1/3 cup buttermilk

* 1/2 cup pumpkin

* 1 tsp vanilla extract

Glaze ingredients:

* 8 oz (1/2 lb) powdered sugar

* 1/8 to 1/4 cup milk (start with less)

* 2 Tbsp butter, melted

* Dash of salt

Spiced Glaze ingredients:

* 1/4 tsp ground cinnamon

* 1/8 tsp ground nutmeg

* Dash ginger

* Dash ground cloves

Directions:

1) In a large bowl, mix together the dry scone ingredients: flour, sugar, spices, baking powder, baking soda, and salt.

2) Cut butter into small pieces and cut into flour mixture with two forks or a pastry cutter.  Mixture should look like crumbs or sand.

3) In a medium bowl, mix together the pumpkin, buttermilk, and vanilla.  Add this to the flour mixture and mix until the dough comes together into a rough ball.  If the dough seems too dry, add a splash of buttermilk and mix some more.

4) Turn the dough onto a floured surface and knead 4-5 times until a cohesive ball is formed.  Flatten into a disk about 1.5" thick.

5) Cut the disk into 8 wedges, transfer to a baking sheet lined with parchment paper.

6) Bake at 375 degrees F for 15 minutes or until a toothpick comes out clean.

7) Transfer baked scones to a cookie rack to cool completely before icing.

8) When the scones are cool, make the icing.  Combine all icing ingredients into a bowl and stir until smooth.  You might want to start with the smaller amount of milk indicated, and add a bit more as you go until you get the texture you want.  It should be somewhat thick, but able to drizzle or spread.

9) Spoon some icing onto each scone and encourage it to cover the whole top with the spoon.  Use about 1/2 to 2/3 of the glaze for this step.

10) To make the Spiced Glaze to drizzle over the top, add all the Spiced Glaze ingredients to the remaining Glaze and mix well.  Transfer to a plastic baggie, then cut a small bit off one corner of the baggie.  Use this to pipe a drizzle of Spiced Glaze across the top of each scone.

Gluten Free Granola

I want to share some of my favorite recipes with you, here on my blog.  I have gluten sensitivity so all my recipes will be gluten free, and they are all super tasty!  If you don't have to be gluten free, you can substitute your regular ingredients in place of any specifically gluten free ingredients.

This is a fantastic recipe for making granola.  It's tasty and hearty, it'll fill you up and keep you going.  A 1/2 cup serving is about 300 calories, so be aware of that.  Enjoy it with milk or yogurt.

Ingredients:

* 5 cups Bob's Red Mill GF Oatmeal

* 1 cup unsweetened coconut flakes

* 2/3 cup sliced or slivered almonds

* 2/3 cup chopped pecans

* 1/2 cup brown sugar

* 1/4 cup unsalted cashew pieces

* 1/4 cup shelled sunflower seeds

* 1/2 cup maple syrup

* 1/2 cup water

* 1/4 cup canola or grapeseed oil

* 1 cup mixed dried fruits

Directions:

1) Preheat oven to 275 degrees F.

2) Combine all ingredients from the oats to the sunflower seeds (all the dry ingredients) in a large bowl.

3) Combine the maple syrup, water, and canola oil in a small bowl.  Whisk until well combined.  Pour over the dry ingredients and stir until well combined.

4) Spread the mixture evenly onto a large rimmed baking sheet.

5) Bake for 45 minutes, stirring once halfway through.

6) Remove from the oven, stir well, then return to the oven and continue baking until golden brown and beginning to crisp, about 40-45 minutes more.  Stir once or twice while baking.

7) Remove from oven and stir in dried fruit.

8) Allow to cool completely, at least 1 hour.  Store in an airtight container.  Enjoy!