Scones are very tasty, and Sean requested them especially last week. Fortunately, they weren’t hard to adapt. I’ve made two versions thus far; the orange zest version, which made a great base for a strawberry-kiwi “shortcake” type dessert (pictured below) and the traditional English Currant scone, which is a great breakfast or treat all on its own when hot (mmmmm, buttery yum!) and delicious with jam when cold.
Okay people. Frosting is HELLA hard to do without powdered sugar. I have tried and tried and tried and this is what I’ve got. It isn’t exactly like “normal” frosting, but it does work well and taste good. I do intend to keep reinventing frosting and see what other types I can come up with, but this works well as a basic cream cheese frosting. It has just a touch of a very pleasant maple flavor.
This is a pretty good basic frozen yogurt–I’d like it with fruit or a fruit syrup on top, kids might like it with sprinkles, lots of people like chocolate syrup, and so on. You can add some fruit or fruit syrup (but not too much of a liquid syrup) to the mix while it’s churning in the ice cream maker to get more fruity flavor, if you want. It’s also pretty good plain if you’re in a basic kinda mood.
I’ve figured out a few more, and figured out how to do closed-face savory kolaches, so I thought I’d share with you . So, this post is rather simple, but it goes along with the earlier kolache dough recipes. Truvia is, in fact, gluten-free, so you can use these fillings with Jennifer’s kolache bread recipe if you’d like.
|Here’s the first of the interesting ideas for mixing things up with mousse that Jocelyn and I had up in Seattle. :-) Our friend Tim tried this version, and told me he’d order this dessert multiple times from a restaurant. I’m pretty sure you don’t get higher praise than that. :-D|
Jennifer is up visiting again, which means we’re experimenting with desserts that all three of us can eat again. Last time, you got cinnamon rolls everyone can eat. This time, you get chocolate mousse. We’re calling this a “base recipe”–we’re already sitting around the kitchen brainstorming ways to dress it up, add other flavors, and make it uber-pretty. But, to be clear, it was really good on it’s own, too.