Ginger Scones Ingredients: 2 1/4 cups unbleached pastry flour or unbleached all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder 1 teaspoon finely chopped lemon zest 1 1/2 sticks (six ounces) unsalted butter, cut into 1-inch cubes and frozen 4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup 3/4Continue reading “Ginger Scones”
Tag Archives: breads/breakfast&brunch
Grain-Free Cardamom Sticky Biscuits
Christmas mornings meant dad pulling out all the stops when it came to getting ready in the morning, and the breakfast. Oh man, the breakfast. While the other 364 days of the year he would make oatmeal or Cream of Wheat, he decided to sizzle up bacon and fry up over easy eggs, making freshContinue reading “Grain-Free Cardamom Sticky Biscuits”
Paleo Zucchini Brownie Bread for Willy
This post will be short. I made this zucchini brownie bread while I was in Arizona this summer. It’s gluten-free, actually it’s grain-free. In fact, it doesn’t rely on nut flours to bake. I made this and decided the rest should go to my older brother Willy as he couldn’t have gluten. I haveContinue reading “Paleo Zucchini Brownie Bread for Willy”
Apple & Sunbutter Sandwich Donuts
We have three more days left in our Whole30 journey as a family, where we have forgone all grains, legumes, dairy & sugars for 30 days. And I can honestly say that I have felt so much more invigorated since the arrival of Caprice. She is still not anywhere close to sleeping through the night,Continue reading “Apple & Sunbutter Sandwich Donuts”
How To Make Scrambled Eggs (Visual)
Beginning with the Autumn Series is something very near & dear to my heart…EGGS. I know it might not sound very Autumnish; but truly, learning how to make scrambled eggs is one of the better gifts. Heck, eggs are a gift in & of themselves. The perfect meal. While pregnant, I would find that scrambledContinue reading “How To Make Scrambled Eggs (Visual)”
Cashew Cardamom Brioche with Orange French Toast: Mother’s Day
It’s the glory of second trimester, while Spring is bountiful with early sunshine & late sunrises whispering of Summer on the move. While the majority of the nation has seen weeks upon weeks of high temps, it is our little Pacific Northwest corner still bundled, crossing fingers that the sun will stay out long enoughContinue reading “Cashew Cardamom Brioche with Orange French Toast: Mother’s Day”
Sauteed Pear Gingerbread Loaf
Ornaments placed on the tree, Vince Guarldi serenades me, as stockings hang above the fireplace. Little girls dance while taking orders for steamed milk & Americanos. As the winter nights take residence, our home lay warm & snug. A little family bundled in jammies & cozy blankies…this is what December is made of. Gingerbread housesContinue reading “Sauteed Pear Gingerbread Loaf”
Day 18 :: Pumpkin Pecan Scones & Needing to Be Still
Last night as I stared at my screen to finish up Day 17 on INFPs & ENFPs, all I wanted to do was cry & pour out my heart of what I’m dealing with. I did not want to write about Myers-Briggs (I know shock!). I wanted to talk about how hard it isContinue reading “Day 18 :: Pumpkin Pecan Scones & Needing to Be Still”
Blueberry Breakfast Crumb Cake
My mom would make those Jiffy Blueberry muffins for us kids growing up, and I counted it a Sunday morning treat. The cake batter smell that could only come from a box has a special place in my heart. Not because I like cake from a box, but because it’s quintessential 80s childhood. TheContinue reading “Blueberry Breakfast Crumb Cake”
Satisfaction & Lemon Ricotta Muffins
We’ve been busy, but that seems like a typical December response. Our oldest began her special little school this past week. It seemed harder for me than her. I’m amazed by her growth. This little girl is showing signs of improvement with every week, which makes me excited with anticipation to see it all unfold.
As I see life twirling around with what seems longer lines and crowded parking lots, I’ve been reminded to breathe and bring in my family to bunker down. Each night we light our Advent candle, read a small portion of Scripture, say a prayer of thanksgiving and see which girl gets to blow out the candle to conclude one more day. I’m so thankful that I’m able to be in a season of seeing each day as a gift these days. When I look back on the summer, walking in some of the darkest days I’ve known to see God’s grace & faithfulness on the other end. And now here I am in the season of Advent to welcome in the coming of not only Jesus’ birth, but the reminder that he will again bring hope.
So remind me of this moment friends…when I begin to worry about whether V will move beyond her current developmental delays, about my health or my families’, or anything else under the sun (you can fill in your own blank here), that there lies a hope, which I find in this Advent season. I think King David puts it well:
I will be fully satisfied as with the richest of foods;
with singing lips my mouth will praise you.On my bed I remember you;
I think of you through the watches of the night.
Because you are my help,
I sing in the shadow of your wings.I cling to you;
your right hand upholds me.
Here’s to some satisfaction with yummy muffins. I have yet to make anything with gluten for a while, so these are from this summer. However, I think they are fitting for any season, especially a Saturday morning cozy with your loved ones. Where are you finding satisfaction or sharing that these days?
A Year Ago: Intensely Chocolate Cake & Cranberry-Orange Crostata
Lemon Ricotta Muffins (printable recipe)
This recipe is adapted very slightly from Giada De Laurentis.
Ingredients:
2 cups unbleached flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
1 Tb lemon zest
1 cup whole-milk ricotta cheese
1 large egg
1 Tb fresh lemon juice
1/2 tsp almond extract
1/3 cup thinly sliced almonds
raw sugar for sprinkling
Directions: Preheat oven to 350. Line a 12 cup muffin tin with papers. In a medium bowl, add flour, baking powder, baking soda, & salt, whisk together.
In a large bowl, (or bowl of an electric mixer) using an electric mixer, beat the sugar, butter & lemon zest until light & fluffy (2 minutes). Beat in the ricotta. Then, beat in the egg, lemon juice, & almond extract until just combined. Slowly add the dry ingredients and stir till just combined (the batter will be thick).
Scoop the batter evenly among the 12 lined muffin cups. Sprinkle with thinly sliced almonds & some raw sugar on top of muffins. Bake until the muffins just become pale golden on top, about 20 minutes (it will smell amazing). Cool slightly. Serve warm or at room temperature.
Backdoor Hospitality 