jalapeno cheddar scones or mini biscuits

jalapeno cheddar scones


I’ve made jalapeno cheddar scones a couple dozen times over the past few years but when I was invited to a clothing swap on Saturday and had a enough jalapenos to make a double batch I decided to make one batch of regular scones and then one batch of mini biscuits.


scones roll out



The only difference was that instead of making the circle like I normally do for the scones, I rolled out the dough to about 1/2 inch thick.


cut outs

I used one of the smaller biscuit cutters and cut out 24 biscuits and made one lumpy one with all the extra little bits.  They were a huge crowd pleaser and were easy for folks to munch on while swapping clothes and sipping on wine.



Dutch Oven Bread


I feel like a broken record but I don’t think this Winter is ever going to end and it seems that I’m coping by baking bread and ingesting as many carbohydrates and dark chocolate as possible.




I have been using the New York Times No Knead Bread recipe (pictured above) and yesterday I tried Alaska From Scratch‘s Dutch Oven Crusty Bread recipe.  I like both of them and think that after a few more tries I’ll find my groove with my oven, the amount of time to let the dough rise and the yeast, water, flour combination.    Do you have a trusty bread recipe?  If so, please share!


image via Gemma Correll

decorating donuts


Have you ever thought of having a donut decorating party or making it apart of your holiday party or baby shower?  You could purchase plain donuts at the grocery store and pick up frosting, sprinkles, coconut, nuts and cereal for guests to decorate the donuts. If you wanted to you could make the donuts from scratch you can use this recipe or a trick my friend taught me, just take a can of biscuits a shot glass or something similar, cut a hole in the biscuit dough and fry them up and here are a bunch of icing recipes. I think this activity would be fun for kids and adults and would even be a great way of getting rid of your decorating odds and ends.





weekend love




Last weekend friends and I went bowling at Bryant Lake Bowl and it was a blast. We got there early at 6:30 pm and bowled three games. Our last game or frame we played the group next to us for desserts. We won but shared all of the delicious treats. This adventure bowling made me start thinking of other fun indoor activities that you can do with friends during the Winter (besides cocktail hour) and I was wondering if you all have any suggestions or favorite activities?


Getting ready for Thanksgiving and need a GF pie crust? Check out GF Girl’s recipe.


All of my knitting patterns are available on this website but you can also find them and the folks knitting them on Kollabora and Ravelry.


A September soundtrack and quick morning wake-up workout from The Four Percent.


Homemade Bloody Mary Mix recipe from Goop.


With the chilly Fall weather setting in don’t you want to sew or just snuggle up with one of these blankets.


When running I’ve been tucking my hands into my sleeves and have started writing a pattern for running mitts. Anything you’d like to have in a pair of running mitts?



super banana bread

banana bread


I have finally used all of the bananas, so no more banana based recipes for awhile! I am really excited to share this recipe with you because it stays moist for a few days after you bake it and it has sour cream in it which adds an interesting balance to the sometimes too sweet bread. Hope you enjoy and if you don’t have Turbinado sugar on hand don’t worry about it and just add regular sugar or skip it.

super banana bread

Super Banana Bread from Home Baked Comfort

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/8 tsp freshly grated nutmeg

3 very ripe, large bananas, smashed

2 large eggs

1 cup firmly packed dark brown sugar

1/2 cup sour cream

1 tsp pure vanilla extract

4 tsp unsalted butter, melted

Turbinado sugar for sprinkling


Position a rack in the middle of the oven and preheat to 350 F. Generously butter two 9 by 5 in pans or 3 8×4 or 4 small loaf pans.


In a bowl, mix together the flour, baking powder, baking soda, salt cinnamon, and nutmeg. In a large bowl, whisk together the bananas, eggs, brown sugar, sour cream, vanilla, and butter. Add the dry ingredients into the wet and stir to combine.


Divide the batter between the prepared pans and sprinkle with Turbinado sugar. Bake until a toothpick inserted into the center of a loaf comes out clean, about 35 minutes or mark the timer at 20 minutes and watch based on your loaf size. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.  Try with apple butter or nutella… I did!

coo coo bananas

banana nutella muffins

Last week I purchased a bag of baking bananas, you know the more brown than yellow banana you can pick up at most grocery stores. I purchased it on Wednesday but the bananas weren’t quite ripe enough, so I waited till this weekend to go coo coo bananas in the kitchen.

banana nutella muffin

I made Banana Nutella Muffins on Saturday morning and while I was really excited to scarf one down as soon as they came out of the oven, I found that they needed a few hours to settle before they tasted really good. This is also a really great kids baking project since you get to mash the bananas and then swirl the Nutella in to each muffin.


I also made Maple Banana Mini-muffins but with a dash of cinnamon and I sprinkled turbine sugar on top.  This is a recipe that I’ve made before and will probably make another million times because it is so easy and it is the perfect late night, I only have one of everything in the cupboard recipe. I’ve got a few more bananas left. so I am going to make one more batch of banana bread from the Baked cookbook and I’ll share that with you all on Wednesday.



For my 29th birthday my friend’s Cole and Emily gave me Plenty and a handmade tote bag. The all vegetarian cookbook is a collection and adaptation of recipes that Yotam Ottolenghi wrote for the Guardian. It is an amazing book filled with such easy and challanging recipes. If you are a vegetarain or have a veg family member I would suggest ordering this book, espically for the rapidly approaching holiday season. Want a preview of the book’s recipes check out this Sweet Corn Polenta with Eggplant Sauce on Food 52’s site.


I’m not sure where Emily picked up the pattern for the tote bag but I do know she took a few classes at The Needle Shop in Chicago to brush up on her sewing skills.  If you don’t have a local shop that holds classes, check out Kollabora they have online classes like, Sewing Machine Basics. Prepare yourself for the gift giving season.


gf peanut butter cookies



I was reading Gluten-Free-Girl‘s A Guide to Gluten-Free Baking this afternoon and when I saw Peanut Butter Cookies under Basic Recipes headed to the kitchen. It took me all of 10 minutes to pull everything out of the cupboard, mix and put the first batch in the oven. By the time I took the second batch out of the oven I had eaten two and I now have my go-to pb cookie recipe. Below is the recipe and I didn’t change any of the ingredients but did alter all of the directions.




Flourless Peanut Butter Cookies adapted from GFG


Yield 10 to 14 cookies


One cup creamy peanut butter (I used natural pb)

One cup white sugar (I used raw or natural cane sugar) plus 2 to 3 tablespoons for rolling

One teaspoon baking powder

One egg


Preheat the oven to 350°.


Hand mix the peanut butter and sugar in a bowl with a spatula or flat spoon. You want to mix the sugar in completely to the peanut butter.


Stir in the baking powder and mix till combined.


Add the egg and mix until it is all well combined.


Line a baking sheet with parchment paper.


Take a spoonful or ice cream scoop of dough and roll into a ball. You want the balls to be about the size of a ping-pong ball or golf ball. Keep them small, this is not a go big or go home cookie.


Roll the ball into the sugar. Place dough balls on the baking sheet about 1/2 inch apart. Make a crisscross with a fork on top, pushing them down into a disc shape. Feel free to sing Kris Kross’ hit Jump while you make the crisscrosses with the fork.


Bake for about 10 minutes. The cookies need to feel like they are starting to have a crust but will stay soft inside, like a sugar cookie.



Remove cookies from oven but keep them on the baking sheet for another 5 minutes, then transfer them to a cooling rack for another 10 minutes. They will harden a bit more and be delicious. Store in an airtight container for 2 to 3 days but they won’t last that long.

mocha brownies & vanilla ice cream

hayward festival


This weekend I went up north to our cabin spent lots of time hanging out with family and  enjoyed Hayward’s Musky Festival.  But before I traveled North I put together Mocha Brownies and Ice Cream for us to enjoy for dessert on Saturday.


mocha brownie


I made this Mocha Brownie recipe from The Pioneer Woman and the only changes I made was to use a 9×13 inch pan and 1/2 cup of cold press coffee and would 100% recommend you do the same.


pan of brownies



I wanted the ice cream to be really understated so it would pair well with the coffee, chocolatey flavor of the brownies, so I made Jeni’s Splendid Blank Canvas and it worked so well with the brownies.  I think it will also work with some seasonal flavors, like rhubarb, blueberries and strawberries. What have you been making for your Summer get togethers?

mixed berry scoffins

kitchen aid dry ingredients



My Grandmother loves the scones that they sell at our local Great Harvest Bakery but they are always out when she stops in to buy them or has to make a special trip in to town to get them.  I decided that while the scones are yummy it wasn’t worth her doing all that driving, so I made her knock-off GHB scones.  My Grams is one of my besties, so I was pretty pumped when she just called and told me they were better than GHB and that she couldn’t stop eating them. Also, the “scones” at GHB aren’t really scones they are more like a muffin top, so I call them scoffins (muffin + scone = scoffin).


2 cups Whole Wheat Flour

1 cup Old Fashioned or Regular Rolled Oats

1 tbsp Baking Powder

1/2 tsp Salt

1/3 cup Sugar

1 tsp Cinnamon

1 stick or 1/2 cup Unsalted Butter (cold-keep in fridge till ready to use)

1 cup Evaporated Fat-Free Milk

4 oz Cream Cheese cubed (cold-keep in fridge till ready to use)

1 tsp Vanilla

1 to 1/2 cup Berries, I used the Frozen Mixed Berries from Trader Joe’s

mixed together



Preheat oven to 400 F. Line a baking sheet with parchment paper.


Add sugar all dry ingredients into the bowl of a mixer and whisk together. Drop the cut butter on top of the flour mixture and using the paddle attachment, mix on low speed until the butter is about the size of small peas, about 3 minutes.


Add Vanilla, Evaporated Milk to the bowl and mix just until the dough comes together. If the dough does not come together or is too dry, don’t worry the juice from the berries and cream cheese will add moisture. The dough will be thick but moist. Stir in the Mixed Berries and Cream Cheese.

unbaked scoffins



Using an ice cream scoop or spoon drop dough on baking sheet.  They won’t expand too much so you can put them pretty close together, about 8 per sheet.


baked scoffins



Bake for 14 to 16 minutes, I always rotate pans halfway through but it isn’t necessary.  Enjoy your scoffins!