Wizard’s and Poppies

Happy Tuesday y’all!
My intentions were to make a cake yesterday, but somehow, that cake translated into making scones. Oh, and a frittata. Oh, and some bacon. Do you think I’m obsessed with breakfast? Breakfast for breakfast, lunch, and dinner is just fine by me. In college when I was working as a barista at a local coffee shop, I often had little time to eat breakfast before rushing off to work for my morning shift. However, the perks of opening up the coffee shop by myself were absolutely delicious…seriously. 
While I did paperwork, ground fresh coffee beans, and set out the pastries…wait, pastries…yes, I would sit and have a double espresso con panna with a day-old cranberry orange scone. Sometimes I would dip the scone into the espresso and take a bite…absolute heaven. The only problem with day old scones is that they are rock solid. I like my scones chewy and fluffy. So, out with the old…in with the new.
We begin with almond flour and orange zest…these are paleo

The almond flour is key to achieving that chewy scone with crispy edges. 

We sweeten these scones with a touch of honey. My dad’s friend gave us fresh honey from his backyard bees months ago.
Looks like I used the last bit. 🙂

We add poppy seeds for that extra nutty texture. 
Oh, and because they are just soooo pretty.

Just don’t eat the poppy seeds before taking a drug test. Wait…do they give you a false negative or a false positive? Is that a myth?
Who cares…
we’ve got cranberries too!

On another note, poppy seeds remind me of the field of poppy’s in the Wizard of Oz.
Now I want to take a nap 🙂

But back to these scones. 

Seriously, everything I hoped for…chewy, crispy, tart, sweet, nutty. 

We are about to get crafty with some glaze here people. 

Fresh orange juice, honey, and powdered sugar.

We will just pretend powdered sugar is paleo. 
There’s always a little wiggle room.

Hey there breakfast. 

I seriously cannot get over how delicious these scones are. 

Wish seester was here to eat them with me. 

I will save one for her until her arrival on Friday. 🙂

Birthday scones are always a treat 🙂

Cranberry Orange Poppy Seed Scones with Orange Honey Glaze (GF/P):

For the scones:
3 c. almond flour
1 t. baking soda
1/8 t. salt
zest of 1 orange
2 eggs
2 T. raw honey
1 T. freshly squeezed orange juice
1 T + 1 t. poppy seeds
3/4 c. dried cranberries
For the glaze:
3 T. raw honey
juice of 1 orange
6 T. powdered sugar
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking soda, and salt. 
3. Add in the orange zest, eggs, honey, and orange juice. Stir until a dough forms.
4. Fold in the poppy seeds and cranberries.
5. Mold the dough into 1 large round ball and place on the prepared baking sheet.
6. Place another piece of parchment paper on top of the dough and lightly press down on the dough using your hands. Then, using a rolling pin, roll out the dough to 1 inch thickness.
7. Using a pizza cutter or a large serrated knife, cut the dough into 8 triangular pieces.
8. Bake the scones for 12-15 minutes, or until slightly golden brown around the edges.
9. To make the glaze, combine all of the glaze ingredients in a small mixing bowl, whisking until smooth and thick.
10. Let the scones cool slightly and then glaze.
Makes 8 scones.

Rain, Rain, Bake Today.

Happy Happy Wednesday y’all!
It has been raining round’ these here parts since yesterday and these weather people report more rain today. I have a serious case of cabin fever. I mean serious. If we were to chat on the phone right now I’d probably be complaining about how I want to go shopping, or to the bookstore, or to get my nails did but the fact that it’s pouring cats and dogs outside does not help. God forbid the power go out. My worst nightmare. 🙂 If you are my true friend you tell me to get over it, have a cup of hot tea to calm my nerves, and bake something. If you know me extremely well, you know that the only thing I know how to do on a rainy day is bake. 
Let’s talk about Starbucks for a second. While I absolutely loathe their coffee because I am a former barista snob, I must admit that I had a long standing relationship with their mini vanilla bean scones. My mom and I would occasionally visit our Starbucks drive-thru and order 3 of those mini pieces of heaven, because mini scones are just better than regular scones, right? At least those people at Starbucks are smart at marketing mini treats to make you feel like you are consuming less calories, when really 3-4 mini scones equals 1 large scone. No winning there :(. 
Nevertheless, those  scones are magical, chock full of vanilla beans and omg that vanilla bean glaze! Salivating! Okay, so what do I do? I make a paleo, gluten-free version. 
This is real life, people: I’m addicted to vanilla beans.
It’s like the feeling I get around Christmas time when I walk into Bath and Body Works to stock up on that vanilla bean lotion that they carry. Which they carry year round’ by the way. 
Don’t act like you didn’t know that. 

These scones aren’t rough and tough, but more like little light, pillowy bites of heaven
sweetened with a touch of honey. 

Pizza cutters will change your life when it comes to slicing scones. 

These only take a few minutes to bake and that vanilla bean glaze…

well, it’s totally been revamped into a vanilla bean glaze made out of coconut butter. 

Oh, yea…I said it. 

So, invite your friends over for coffee and make these scones. 

They will thank you for helping them keep their new years resolutions to eat 3 scones instead of 4. 
Mini scones for the win!

Mini Vanilla Bean Scones (GF/P):


For the scones:
1.5 c. almond flour
1/2 c. coconut flour
1/2 t. fine ground sea salt
1/2 t. baking soda
seeds of 1 whole vanilla bean
1 egg
2 T. raw honey
1/2 c. unsweetened, vanilla, almond milk

For the vanilla bean glaze:
4 c. unsweetened, shredded coconut
seeds of 1 whole vanilla bean
1 T. melted coconut oil

1. Line a baking sheet with parchment paper. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, combine the flours, salt, baking soda, and vanilla bean.
3. Add in the egg, honey, and almond milk. Mix until a dough forms.
4. Form a huge ball with the dough and place the dough on the prepared baking sheet.
5. Pat the dough out into a round circle, about 1.5 in. thick. Use a pizza cutter to cut the dough into 8 even triangular shapes.
6. Bake for 10-12 minutes or until scones are just brown around the edges.
7. In the meantime, make the glaze.
8. Add the coconut to the food processor and process on high until the coconut begins to break down into a creamy, liquid form. About 8-10 minutes. Scrape down the sides of the bowl as you go.
9. Add the vanilla bean and process for an additional minute.
10. With the food processor running, slowly stream in the warm, melted coconut oil until you reach a thin, creamy, liquid glaze.
11. Let the scones cool slightly on the baking sheet.
12. Use a pastry brush to brush each scone with the vanilla bean glaze.

Makes 8 mini scones.



Mondays are for scones. Because you need something to soak up all the alcohol you had this weekend at you neighbors friends sons high school graduation party. Or maybe you just need something comforting to kick-start your week. Yep, I will go with the latter.
We all know that I love me some comfort food, and if you didn’t know, I am reiterating that now.
So, yes, , Monday’s, comfort food, scones:
Because nothing says comfort more than banana bread, but in a scone.
 Yes, banana bread scones.
 That are petite so that you can have five instead of three.
Oh, and these scones just happen to be vegan and gluten-free.
Because that couldn’t make your Monday any more awesome.
Oh, and don’t forget the Cinnamon-Honey drizzle.
Because with scones there should always be a sweet something on top!
Happy Monday!
Petite Banana Bread Scones (V, GF):
2 c. almond flour
1/2 t. salt
1/2 t. baking soda
1 t. ground cinnamon
1 t. pure vanilla extract
2 T. honey
1 very ripe banana, mashed
3T. honey
1 t. ground cinnamon
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, salt, baking soda, and cinnamon.
3. Add the vanilla and honey and mix well.
4. Fold in the bananas and mix again until everything comes together in one big massive ball of dough.
5. Place the dough on the baking sheet and flatten, using your hands.
6. Bake for 15-16 minutes or until golden brown. Set aside to cool. Then slice using a serrated knife into 8 equal pieces.
7. While the scones are baking, make the glaze.
8. Combine the honey and cinnamon in a small bowl, whisking until smooth.
9. Drizzle the scones with the glaze.
Makes 8 petite scones.


Let’s talk about petite, or small, things. Now, I am not talking about small people, gnomes or elves, or some magical fairy-tale character that is small in stature and can grant me three wishes. No, I am talking about more important things, like petite food. I have an obsession with petite foods, mainly sweets, like mini-cupcakes, French macarons, mini-muffins (are muffins considered a sweet? I hope not!), mini-pies, etc. etc. However, my fave petite food comes in the form of one of my fave breakfast foods of all time: the scone. Seriously, a petite scone is the best way to justify eating more scones for breakfast…because it is just so tiny, you can have two…or five, with your morning espresso and no one will even notice, right? Right!

So, what do I have for you today?

Petite Blueberry-Almond Oatmeal Scones

Calories are non-existent.
Now, someone hand me a margarita! Is it Friday yet?

What is your favorite petite treat? 

Petite Blueberry-Almond Oatmeal Scones (GF):

2 c. almond flour
1 c. rolled oats (I used gluten-free, but you can use regular as well)
1/2 t. sea salt
1/2 t. baking soda
1 t. ground cinnamon
2 large eggs
2 T. agave nectar (or honey)
1 c. fresh blueberries

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, oats, salt, baking soda, and cinnamon.
3. In a separate mixing bowl, whisk together the eggs and agave.
4. Stir the wet ingredients into the dry ingredients.
5. Fold in the blueberries.
6. Using your hands, pat the dough into a large round ball. 
7. Place the dough on the prepared baking sheet, place a piece of parchment paper over the dough, flatten the dough by pressing down on top of the dough with your hands.
8. You want the dough to be 1-1.5 in. thick.
9. Use a pizza cutter or a large sharp knife to cut the dough into 8 triangle shaped pieces.
10. Bake for 15-17 minutes or until the edges are golden brown.

Makes 8 petite scones.


Febbraio Amore.

Happy Sunday all (or um…Happy Super Bowl Sunday?)! 

Did you make my Mexican-Style Sweet and Spicy Turkey Lettuce Wraps that I told you to make for your big Super Bowl Bash today? Well, if you haven’t I don’t know why you are wasting your time listening to me…get into that kitchen and whip those babies up! No. Seriously. Hold on a second. I have some important things to say and I think you all should stick around for a bit. Well, not really that important, but today I would just like to give thanks for February, show February a little love, a little amore. I mean, it’s my favorite month. Do you know why it’s my fave month? It’s my birthday month of course. Yes, people, in exactly 4 days I will be 24 years old! Wow! Time really does fly. I actually had to remember how old I was going to be when asked my age the other day. Anyway, back to why I love February. Here we go.

What I am loving about February:

1. I will say it again and again, it’s my birthday month. And you know what that means. Cake, and lots of it. This chick makes ah-mazing cakes. All I want to do is jump through the screen and eat these cakes, no joke…

I mean, who makes an Asparagus Cake out of fondant? 
2. February is all about my extreme craving for scones. I have begun to think about scones morning, noon, and night. I was at the grocery store Friday scanning the bulk aisle for baking goodies…I walked away with chocolate chips and coconut, now come the next project: putting them into a scone. It’s all about the scone people. Kin to the biscuit, but a little bit crispier. 

3. February is Get Fit Month for me. Now, I consider myself a pretty fit person. However, I have discovered that it is pretty easy to get stuck in a routine. It’s simple. I run. I am a runner. Now that I am studying to become a personal trainer, I have fallen back in love with my college degree, Kinesiology. That being said, I have started to focus on building my strength. As a runner, you can loose a lot of muscle mass. That being said, my new motto is…
Stronger…that is the goal. I am a boss.

4. I am loving me some espresso, in my Americano, of course. Since moving back to Houston, this is my new hangout for a good espresso. I have been going to Brasil for years with my cousins. I have them to thank for the introduction, but seriously, I forgot how good it can actually be. I don’t think I will ever give up my addiction to espresso. Did I say addiction, I meant love for espresso. It’s just not gonna happen.

Now hear this! I definitely need me one of these Bialetti Espresso makers.
This month is all about d.i.y. This could save me millions. It could also be extremely dangerous.

5. Since it is February, I might as well mention it. After all, February is the month of love, right? You know what I am talking about….Valentine’s Day. Now, I am not a Valentine’s Day hater, it’s just that why do we have to pick a day to show someone how much we love them? I do that on a daily basis. Everyday is a day to love in my book. Nevertheless, I treat Valentine’s Day as the biggest excuse to buy myself some V-day themed candy…
Do it now. 

Or better yet…make myself an ah-mazing Valentine’s Day dessert.

Why, hello there!
6. February is the month to miss my puppy. Apartments suck for big dogs. 

To make matters worse, my Dad sent me this pic of our deceased lab George this week. 
Not good for the emotions. It has led me to stalk the Pets section of Craigslist, browsing all the lab puppies that I CAN’T have. One day…
7. Last, but not least, February is the month to love Larabar! Seriously, I eat one Larabar every single day. I can’t get enough of my new fave Cappuccino flavor. BTW, have you entered my LARABAR GIVEAWAY? I will announce the winner Friday, February 10th, at 8 a.m. Central Time. You have until then to enter! 

Free Larabar’s? Do it. Do it now