Holy moses, have I had stuff going. Lots of cooking, planting, weed and feeding, cleaning, caulking of bathtubs, a family visit, The Man being an idiot….
I am (thankfully) on vacation from work this week. I am trying to cram as much as possible into these next few days as we need to start working out at the haunted barn soon. We are adding another floor, which involves installing a staircase, safety railings, and reinforcing the existing floor of what’s currently a loft.
The recipes are stockpiling. I apologize for not sharing them, but I promise they’ll get posted eventually.
Two weeks ago this coming Friday, my sister and her family came for their first visit in three years. Not only did they bring themselves (Sassy Lou – the sister, B – the brother-in-law, MIss Rose – the niece, Mr. Riley – the nephew, and The Gidge’s playmate for the weekend (their golden retriever), they brought this:
(imagine bright sunrays beaming down, silver stars twinkling around it)
Holy hell, I now have a dishwasher.
I am cooking like nuts, just because I don’t have to do ALL the dishes. I am not putting my stainless steel pans or good knives in this beautiful machine, but the rest of it? I am probably putting too much stuff in for each load, but hey – it’s my party. On Sundays, when I do the “big cook” for others, it has saved me probably about 3 hours,
So everyone say “thank you” to Sassy Lou and B, who sucked it up and drove their Expedition to Illinois, despite gas being over $4.00 around here, so I could have my damn dishwasher.
I believe I mentioned in my last post that I had a couple of recipes I was still tweaking. I have made this one several times with variations to the recipe but wasn’t quite happy with the results. Until yesterday.
Adapted from The Vault
1 cup brown rice flour
2/3 cup tapioca flour
1/3 cup arrowroot starch
1/4 cup almond meal
2 1/4 tsp xanthan gum
3 tbsp sugar
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup vanilla yogurt
1/4 cup butter, melted
1 egg, lightly beaten
1/4 tsp almond extract
1/4 cup milk
1/2 cup dried cherries, chopped
1/2 cup slivered almonds
Preheat the oven to 400 degrees.
In a large bowl, combine the flours, arrowroot, almond meal, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the dried cherries and almonds.
In another bowl, whisk together the yogurt, milk, butter, almond extract, and egg. Add this mixture to the bowl of dry ingredients and stir just until moistened.
At this point you can do this several ways.
- Drop by tablespoonful on a parchment-lined baking sheet.
- Shape dough into two rounds about 3/4″ thick and cut into wedges; place wedges on a parchment-lined baking sheet.
- Press dough into a mini scone pan, as I did this last time.
Brush the top of each scone with cream and then sprinkle each with raw sugar. Bake for 15 to 18 minutes, or until lightly browned. Place on a wire rack to cool.