Recipe from: me
When my friend Bek took me to a tea house for my birthday last year, I bought some special tea that I’d tried and mailed it to my sister. She still has half a bag, and we savor it. The name of it is “Snowflake tea”, and it is flavored with coconut, almond, and cinnamon. With that as my inspiration, I created this recipe for warm breakfast cereal, which, serendipitously, is also perfectly acceptable for me to have when I’m trying to cleanse my body of yeast. The coconut flakes give this a nice texture, and the almonds add a delectable crunch. Yum.
Ingredients (rough estimate–I don’t measure things):
- 1 cup millet
- 1/2 – 3/4 cup coconut milk
- 1/2 tsp. almond extract
- 1 tsp. vanilla
- stevia to taste (can use any other sweetener you like)
- 1/2 cup unsweetened, shredded coconut
- 1/3 cup almond slivers
- 1 tsp. cinnamon
Put the millet in a sauce pan with 1 1/2 cups water and simmer until the water evaporates and the millet is tender. Add coconut milk, stevia, almond extract, and vanilla extract, and simmer until the desired consistency is reached. Meanwhile, toast the almond slivers in a small frying pan until light brown. Add the almond slivers, shredded coconut, and cinnamon and stir until combined. Sprinkle with a light dusting of cinnamon and serve.
Idea for next time: coconut extract, for extra coconut flavor.
Recipe from: Baking Bites
I can easily whip up a batch of cupcakes and treat it purely as edible art, not even feeling tempted to try it. But when I made these, I was drooling. I wanted to bite into one So. Bad.
Samoas always were my favorite girl scout cookie variety. These ones were discovered on pinterest and I knew I had to try them. I have, and while some of my guinea pigs thought they tasted very close to real samoas and some didn’t, I think they all agreed the results were yummy. You should try them.
(Recipe found by following the link to Baking Bites beneath the photo.)
My sister spent her 20th birthday at this beautiful oasis of a park someone recommended to us. I’ve lived in Tucson seventeen years and never had any idea this place existed! While not exactly lush, it boasted two very un-desertlike features I couldn’t stop drinking in–abundant shade from the many palm trees, and a large and glossy lake. It was the ideal spot for a real, old-fashioned picnic like I’d been longing to have for forever. It was wonderful. Our spread included blueberry iced tea, turkey tea sandwiches, spinach and swiss quiche, and strawberry scones with whipped cream and fresh berries. This last one is the recipe I’m going to share today.
Recipe from: The Gibson Girls. Some one of them or other shared this recipe years ago on this old forum (back when I actually ate scones that weren’t gf), and I decided it was the definitive scone recipe. For our picnic I spruced it up by adding strawberry chunks and cropping the dough with a biscuit cutter.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 stick of butter, frozen
- 1/2 cup sour cream
- 1 large egg
Preheat oven to 400 degrees.
In a medium mixing bowl, sift together the dry ingredients. Using a cheese grater, grate the frozen butter into the flour mixture and combine with your hands until a coarse meal forms. (You want there to be some chunks of frozen butter left unincorporated.) Stir in some chopped frozen strawberry pieces, about 3/4-1 cup worth. (Be careful chopping the strawberries–knife accidents are easy with hard little rocklike berries.) Finally, stir in the egg and sour cream, then just dig in with your hands until completely combined and a soft, sticky dough forms. Drop this damp dough wad onto a lightly floured surface and pat out until you have a circle about 3/4 in. thick. Slice this circle into eight pizza-like slices and carefully transfer each to a parchment-lined cookie sheet (or not if you don’t have parchment handy), spacing about 1 inch apart. Sprinkle lightly with additional sugar and bake for 15-17 minutes or until golden brown.
This recipe can be made with any variation you like–blueberries and lemon juice/zest, dried cranberries and orange juice/zest, raisins and cinnamon, dried cherries and almonds, currants, chocolate chips and coconut, or anything that suits your fancy.
Recipe from: Debbie Fields
This recipe is a family favorite we’ve been making since I was a kid. I can still remember the flakey-buttery-heaven of the crust (I always wanted an extra crust to apple ratio). So yummy!
The pi was inspired by something my friend Ally posted on pinterest, and as soon as I saw it I knew I had to make it for my math-loving brothers. 😀