Vegan Apple Pop-tarts

I was scrounging around this weekend for a portable, vegan-friendly, nut-free breakfast treat, and these vegan apple pop-tarts were what I was able to come up with – a spiced homemade apple sauce filling, with a orange-zest flavored pastry dough, coated in a lemon drizzle. Apple Sauce Filling Ingredients: 6-8 Apples – skinned, quartered, and…

Cheddar Biscuits

Elephant shaped buttermilk biscuits with cheddar cheese – perfect for dipping into soup, spreading with jam, or packing into school lunches. This recipe made over 3 dozen biscuits, but the quantity really comes down to the size and shape of your biscuit (cookie) cutter. Ingredients: 10 tbsp Butter 3 cups Flour 3 tsp Baking Powder…

Red Current Puffs

Now that I have made the Red Current Curd, in what new and creative ways can I use it? …Well, turn it into a Red Current Puff… of course…. The golden pâte à choux puffs are delightful templates for the delicately flavored yet velvety rich red current curd.  A light sprinkle of shredded coconut finishes…

Walnut & Blue Cheese Scones

A savoy scone with buttery walnuts and smooth hints of blue cheese.  I have made these before for a Bridal Shower that I catered a few years ago, and they were a hit there, so I figured that they would be a good fit for the bachelorette beach weekend breakfast that I was contributing to….

Strawberry Cream Scones

I spent this past weekend down at the beach celebrating a friend’s bachelorette.  I volunteered to help with Sunday morning breakfast, and decided on pre-making several batches of scones to freeze at home and then bring down to the beach to bake fresh for breakfast.  Our resources down at the beach are somewhat limited.  We…

Blueberry Lemon Scones

I felt the need for a late afternoon spot of tea, and what better thing to pair it with then some freshly baked scones? Blueberries and other fresh berries are making their way back into the markets again – a clear sign that spring is around the corner.  At this time of the year most…