Pineapple Scones

340.  This morning I made a batch of scones for brunch and used a vegan recipe from my daughters vegan cookbook "Frugal Vegan" by the Katies.  Here is a great review for this cookbook at Well Vegan.  After major surgery six weeks ago I'm finding that eating vegan and vegetarian is agreeing with me in the healing process.

These scones are made with fresh pineapple.  The recipe calls for canned but the fresh fruit adds so much more flavor to this recipe.  You can find the full recipe on-line Here

Pineapple Scones 

(My version)

1/4 cup + 2 Tbsp coconut oil, measure and place in freezer first

Cut a ripe pineapple and chop 8oz (1 cup) into small pieces, set aside

Preheat oven to 425 degrees  Place parchment paper on a cookie sheet

1/4 cup almonds, slivered or chopped coarsely, set aside

Brown sugar

In a large bowl mix together:

3 cups whole wheat flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

In small measuring cup combine:

3/4 tsp fresh squeezed lemon juice

3/4 cup nondairy milk (almond, coconut etc)

Allow the milk to sit and curdle, then add:

3 Tbsp maple syrup

1 tsp vanilla

Remove the frozen coconut oil from the freezer and cut it into small pieces. (I did this in the dry mixture bowl).  Place it into the dry mixture and cut the coconut oil into the dry mix till incorporated.  Be careful not to handle it too much so the coconut oil melts.

Slowly pour the liquid mixture into the dry ingredients a little at a time.  Then add the pineapple stirring till completely combined.

Carefully transfer the dough to a floured surface and knead gently to incorporate all the dry flour remaining.  Shape into a 12" x 12" square and cut in half, quarters then triangles.  Or use a cookie cutter to cut shapes.  Place each scone onto a parchment lined cookie sheet.  Spray with olive oil cooking spray, sprinkle each top with brown sugar and almonds.

Bake for 10 minutes or till the scones are high and lightly browned.

"Another name for vegan, fat-free, sugar-free brownies...compost."
~ Anonymous

Lemon Blueberry Poundcake & Pink for Baby Girl

339.  I't's a Girl!  was our theme for a Baby Shower recently.  The mom and dad love succulents so I went with a rustic romantic theme with pink being the dominant color.  I spray painted these little clothespins, pencils and also spray painted mason jars with pink and gold.  

Cut slices of wood and handmade doilies added rustic romantic to each centerpiece with pink roses, terra cotta pots and candles.  The doilies are my collection from my grandmother, mother and mother-in-law's handiwork.  

Our meal was lite and so perfect for a summer afternoon:  Chicken Salad on King Hawaiian's mini rolls, Fresh Fruit Parfaits, Lemon Blueberry Pound Cake recipe Here which was amazing! Veggies and Dip, Crackers and Cheese and Cream Puffs.

Our favors were White Chocolates in a Brazilian handmade rosette.

And a special gift I decided to encourage was for the ladies, who crochet or knit, to make a small square 4" X 4" in any design using the yarn I provide.  They had a month to make as many squares as they desired and then to return them to me for construction of a baby blanket.  There were 12 ladies that participated and each and every square was so unique.  Some were very elaborate and others were perfectly plain.  

 I did a crochet boarder around each square to make each square the same size then attached them together.  Lastly, placed a cozy flannel fabric on the back and using a blanket embroidery stitch to attach to the blanket with little picots every so often to keep the blanket attached to the fabric at the center and sides.

Each lady wrote her name on a card with a note to identify the squares they made. I then attached the card on their square with a ribbon that could easily be removed.

The blanket was beautiful and a great collaborative project!!  Of course matching the theme as well.

It was an enjoyable day celebrating a very special baby-on-the-way!  (But we won't mention when we went to pick up the cake and the bakery said we never order it...till I spoke with the manager, who I left the order with and he then remembered!!!...giving us a full sheet cake for free!)

"'Tis love that makes the world go round, my baby."

~ Charles Dickens

Cupcakes

338.  Cupcakes.  Wouldn't you just love one right now?  Chocolate, Vanilla or Carrot Cake Cupcake? No matter the flavor, a cupcake is always a delightful treat.  Satisfies me every time.  

My beautiful niece was engaged to be married and asked if I would whip up several batches of cupcakes for her Bridal Shower.  What an honor to be a part of her celebration in life.  The shower was held at a winery and our setting was on the back patio overlooking the vineyard.

So I chose to make three varieties:  Lemon Raspberry,  Salted Chocolate Caramel and Vanilla Blackberry.  

The Lemon Raspberry cupcakes were made from scratch with lemon cake, raspberry buttercream and raspberry jam filling topped with a fresh raspberry and lemon zest.

The Salted Chocolate Caramel cupcakes were made from scratch as well with a chocolate cake, caramel buttercream and fresh caramel placed in the center and drizzled across the top, then sprinkled with Flur d sal. 

The Vanilla Blackberry cupcakes were made from scratch with a vanilla cake, blackberry buttercream and blackberry jam filling topped with a fresh giant blackberry.

We had a lovely day and the beautiful bride-to-be was showered with love.

 My sweet sister was the hostess extraordinaire.  She designed all the flower arrangements and painted a masterful copy of their invitation.  Every detail was perfect...cupcakes included!

And, "They lived happily ever after."

"When you hold a cupcake, sorrow disappears."

~ Anonymous

Pan Roasted Chicken

 337.  Pan Oven Roasted Chicken is on the menu tonight.  It is simplistic and will always satisfy!
I chose to roast thighs because of their dark meat flavor and size.  I used bone-in chicken for flavor as well.
On a flat pan spray lightly with cooking spray or wipe olive oil over bottom and sides of pan.  Wash and pat chicken dry.  Place in the pan skin side up.  Sprinkle over the chicken coarse sea salt, pepper corn crushed and a whole garlic clove smashed.  From this point you could sprinkle over any flavor you prefer:  Paprika, dill, thyme, rosemary, parsley, herbs d'province, mixed italian herbs, sazon
Spanish seasoning.

Roast in a 350 degree oven for one hour.  Do not cover the pan.  The chicken will shrink as it bakes and will render fat.  Serve with any sides of your choosing or remove from pan, place in a bowl and then in the fridge till the next day.  Tear the chicken off the bone and place on a cold salad or make chicken salad.  It's delicious!

"Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever ate."
Author - Joe Bastianich