Tag Archives: baking

Dog Carnival & Blueb. Coconut Scones



This is our happy pre-walk face. My little red riding hooded sweetheart! Poor thing has had a lingering cough for the past few weeks, and has been waking up really, really early. So, to get myself up and about in the mornings, I inhale this amazing coffee my sister in law got me from Texas, and head out the door for a relaxing walk/run with Gabsy pie.

This morning’s walk, however, was a disaster. DEE-saster. I took our pack of (3) dogs with us, and that might be the last time I take all three out while I have Gabs! It’s amazing I have any hair left- Gabs thought it was hilarious that I was yelling at our dogs every 3 1/2 minutes   attempting to control such a crowd during school commute hours. I’ll spare you my not-so-happy post-walk face.




Ay yi yi! Never again, I tell you! I got back and was glad I saved my devotions for after the walk. My heart was in need of some softening after dealing with the dog carnival. My heart was in need of patience, and my tummy was in need of these delicious little numbers! Linds has a day off of school today and I knew she’d want to sleep in, thus giving me time to make some bangin’ scones, which I know are her favorite. (She’s staying with us this week while my parents are gone!)



These will make ANY hectic morning better, I tell you! With each bite, the crumbly, melt-in- your mouth texture just wins your taste buds over. These aren’t your typical cookie-like scones, they are made from coconut flour and brown rice flour, which gives the scone a little bit of a denser, more fine texture. I had both types of flour needed for this recipe in my house- I’m weird like that. I like variety, so if you look in my baking cupboard, I have about 7 different kinds of flour. You’ll realize why after you eat these! I’m like the weird flour-hoarder you’ll probably see on TLC someday.


Just kidding, I hope 🙂



Gabs had to pass these up for rice cereal, but I don’t think she minded.


Have a GREAT Friday!



Blueberry Coconut Flour Scones

Adapted from The Hungry Hungry Hippie


1 c. coconut flour

1 c. brown rice flour

1 T. baking powder

½ t. salt

1/3 c. + 2 T. coconut oil, melted

1/3 c. honey

1 T. vanilla extract

¾ c. frozen blueberries

Juice of one lemon + the zest

1 c. hot water


Whisk the dry ingredients together. Then add the coconut oil, honey, and vanilla and mix until incorporated. Add the lemon juice and zest. Then add/mash the blueberries and the hot water. Stir until a moist dough forms.

Gather the dough into a ball and place on a parchment paper lined cookie sheet. Form the dough into a wheel (a flat round shape?), and cut into eight triangles by making four cuts across like a pizza. Brush with coconut oil and bake at 350 degrees for 20 – 22 minutes, or until brown on the edges and firm to the touch.

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Filed under Baby, Baking, Coffee, Food Stuffs., Fridays

Christmas Cookie Roundup 2012


I am a huge lover of Christmas baking. More importantly, the Christmas cookies. Mm mm mm. I know you can eat cookies anytime of the year, but something about the holiday season almost makes it a LAW that you have to indulge. If I’m wrong, I don’t want to be right.


So in the spirit of the cookie baking season, I have rounded up a list of my favorite things to bake for my Christmas platters!

1. Peanut Butter Blossoms

2. Scotcheroos

3. Eagle Brand Cookies

4. Old- Fashioned Sugar Cookies

5. Peanut Butter Pretzel Bites

6. Peppermint Bark

7. Chewy Gingersnap Cookies

8. Reindeer Chow

9. Marshmallow Snowmen (use as stirrers for Hot Chocolate or coffee!! SO cute!)

10. Amaretti’s

11. Brown Sugar Shortbread

12. Almond Tarts

13. Snowball Cookies (AKA Mexican Wedding Cookies)

14. Nutter Butter Balls

15. Hot Chocolate on a Stick


The pictures of some of the goodies are the courtesy of the original bakers of these goodies! I can’t wait to get started… Joey and Baby Judah are the best taste-testers out there. 😉


Merry Christmas!

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Filed under Food Stuffs., Fridays, Holiday, Holiday Baking

Jewish Coffee Cake












The other day I was torn in my mind. I wanted to bake something… maybe muffins? Eh… I love muffins but we already have some in our freezer… maybe a quick bread of sorts? Nah… man, maybe I should just make some coffee. Gah, shouldn’t have coffee (More on that later). But if I HAD coffee… I’d want cake to go with it. Ah-HA!! Coffee cake! Game, set, MATCH!

And of course there’s only one coffee cake I’ll make from scratch. And that’s my dad’s Jewish Coffee Cake. I have no idea why its called ‘Jewish Coffee Cake’… I googled it and it seems like the rest of the world doesn’t really know either! It doesn’t have any butter in it- but typically butter is okay as long as it isn’t eaten with any meat. Aaand there is no meat in this coffee cake, thank goodness. Yuck. My husband was so excited when he heard the name of this coffee cake- he is quite certain that he has Jewish blood in him and is exceedingly proud of that possibility! I don’t recall seeing any of this cake in Israel earlier this summer, but oh well- a rose by any other name would smell as sweet, eh?

My dad making Jewish Coffee Cake way back in the day!









K and I grew up with this coffee cake- it is moist, full of cinnamon, melts in your mouth, and perfect for breakfast or an afternoon snack. My dad loved to make this for us, and we could hardly wait the hour it took for the cake to bake. Especially with the wonderful aroma that filled the house while we waited! I can’t count how many times we burned our fingers and mouths trying to eat it too fast out of the oven. I would love to say that I have developed more patience in that area as I have grown, alas… my tongue is slightly burnt and my fingers are bright red. Guess how that happened.










Anyways, this is a totally simple recipe to throw together and is such a crowd-pleaser. The only time-consuming part of the process is letting it sit in the oven for an hour- but in the meantime there are a number of things you could do… Bible study… make soup… fold laundry… watch 2 episodes of Seinfeld… I’ll let you choose.










By the time you’ve finished a few chores or laughed with Jerry, the wafting smell of cinnamon and sugar will let you know that its time to pull that baby out of the oven and cut yourself a slice with your morning cup of joe. Or afternoon cup of joe. Or milk. Or just all by itself. I’m letting you make all the decisions here.













Jewish Coffee Cake

serves 10-12


1 cup shortening

2 cups sugar

4 eggs

3 tsp. baking powder

3 cup all purpose flour

1 cup milk

for the topping:

3 Tbsp sugar

3 tsp. cinnamon

(add Turbinado sugar, if desired for texture) ** do not completely substitute the Turbinado sugar for regular sugar!


Blend the shortening, sugar and eggs thoroughly. Then add the remaining baking powder, flour and milk. Mix until fully incorporated, then set aside. Prepare the topping by mixing the cinnamon and sugar together. Grab your bundt pan and grease it well with butter. (If you want some added texture, add some turbinado sugar to the bottom of the pan, and each layer). Layer 1/3 of the batter in the pan, then sprinkle 1/3 of the topping. Alternate batter and topping until finished. Make sure the top of the cake is covered with the topping- mix more if you need to!

Bake at 350 degrees for 1 hour. Poke with toothpick to make sure that cake is done before taking it out.

Enjoy warm!


Filed under Coffee, Food Stuffs.