Chocolate Scones

20180227_091803 sconeHere is a delicious recipe. You will need the following ingredients:

  • 2 1/2 c. flour
  • 2 T. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 5 T. butter
  • 1/3 c. milk
  • 2 eggs
  • 1/4 c. maple syrup
  • 1/3 c. + 2 T. molasses
  • 1 1/4 c. chocolate chunks

Line baking sheet with parchment paper and set aside. In a large bowl: add sugar, flour, spices, baking powder, salt, and baking soda. Blend well. Cut the butter into small cubes. Using a pastry cutter or fork, work the butter into the flour mixture until it resembles coarse meal. In another bowl, add milk, syrup, molasses, and 1 egg. Blend well. Stir into the flour mixture. Fold in the chocolate chunks. Optional: For an extra spicy flavor, add 3 T. crystallized ginger. Transfer the dough to a floured surface and gather the dough into a ball. Pat the dough into a flat circle about 1 inch thick. Transfer to a plate and place in freezer for 20 minutes.

Preheat oven to 425 degrees F. Remove dough from freezer and slice into 6 triangle wedges. Place scones on prepared baking sheet. Meanwhile, beat the remaining egg with a T. of water. Brush the tops of the scones with the egg wash. Sprinkle sugar on top if desired. Bake 12-16 minutes until golden brown. Cool on rack. Store leftovers in an airtight container.

Is Coconut Really Good for You?

20180109_134841 coconutWe hear all the buzz about coconut and gluten- free diets, but are they really good for you? Coconut flour is a light tan color with a fine, airy consistency. After the oil and water are pressed out of the coconut, its dried white meat is ground into powdery flour. Since it’s made completely from the coconut, it’s considered hypoallergenic and gluten-free.  It’s high in fiber, protein, and a healthy saturated fat that supports a healthy metabolism and balances out blood sugars. So the answer is yes.

The problem  baking with coconut flour though is because of its high fiber content it becomes absorbent, which means your final product is dry. Who wants to eat dry muffins or cookies? Add an egg for every ounce of coconut flour used and it will solve that problem, but all those eggs  don’t help  people with cholesterol issues.

Coconut flour can be used in other things for a quick pick-me-up, such as a tablespoon of it inside your morning smoothie or in some cocoa. It gives you a boost of protein and fiber.  So weigh the pros and cons and see if coconut is right for you.


Ginger Sauce

Now that it’s spring and everyone is looking forward to better weather, why not indulge in some ice cream with this sauce? You will need these ingredients:

  • 1/3 cup light corn syrup
  • 1/4 cup chopped candied ginger
  • dash of salt
  • 1/2 cup light cream
  • 1/4 cup butter
  • 1/2 tsp. vanilla

In a saucepan, add corn syrup, ginger, 1/4 cup of cream, and salt. Simmer for 5 minutes. Stir in the rest of the cream. Heat through, but don’t boil it. Remove from heat and stir in butter and vanilla. Serve it warm over ice cream or gingerbread.

Those Magical Beans

Beans are packed with protein, fiber, and antioxidants. Researchers have found that beans have the power to prevent muscle shrinkage, keep your joints moving freely, and makes your muscles stronger. Red, kidney, and pinto beans rank the highest of antioxidant foods. So eat your beans.

Antifreeze in Our Food!

I was shocked to find out that certain food companies have been using antifreeze in their products for things like thickeners. What you say? Yes, that’s correct. Betty Crocker is a huge culprit as well as a few other major companies. Read your ingredients before buying these products. It will be disguised as propylene glycol which is a chemical used as a solvent in antifreeze and also used in those e-cigarettes that have become popular. And get this: the Center for Disease Control & Prevention stated it might cause cardiovascular or neurotoxilogical issues as well as itchiness, redness, and skin irritations BUT it’s safe in low amounts. What is the world coming to when it’s okay to poison us in our food!