Monday, January 19, 2015

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Whole Wheat Carrot Scones

    For these last couple of days I've been having a serious craving for scones. I have only made pumpkin ones in the past, and though absolutely delicious, I was looking for something different and a bit healthier. After some thorough "research" I decided to give Texanerin Baking's recipe for carrot scones a try.  I loved the fact that she used whole wheat flour instead of all-purpose flour, barely any sugar, and the glaze contains no confectioners sugar.  This scone recipe also has the ability to be dairy-free as well. Simply any of the milk substitute listed and replace the cream cheese in the glaze by sprinkling unrefined sugar on top of the scones before baking.  I completely recommend giving this recipe a try. It is try phenomenal.

Ingredients 

(scones)
- 1 1/3 cups of whole wheat flour
- 1/2 cup grated carrots
- 1/4 cup coconut sugar or unrefined sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 6 tbsp coconut oil 
- 1-6 tbsp milk (feel free to use almond, coconut, or soy milk)

(cream cheese glaze)
- 2 oz cream cheese
- 4 tsp maple syrup
- 1 1/2 tsp vanilla
- dash of salt

Directions

1. Preheat oven at 400°F (205°C) and line baking sheet with Silpat or a sheet of parchment paper.
2. Mix together the flour, sugar, baking powder, salt, and the spices. 
3. Cut in the butter with two knives or a pastry cutter until the mixture resembles coarse crumbs.
4. Stir in the grated carrots and then, tablespoon by tablespoon, mix the milk. 
(According to Erin, sometimes she just needs three tablespoons, but some days she needs six. Apparently it might depend on the kind of flour 
you use. Just make sure you don't over mix or add too much milk! You want to add just enough milk so that the dough stays together)
5. Transfer the dough to the baking sheet and form a circle about ¾" thick and then cut 8 triangles.
6. Bake until slightly brown around the edges, about 12-5 minutes. They should be firm and feel slightly 
hard when you press the top of the scone. 
7. Prepare glaze by mixing all ingredients together (the original recipe called it "frosting" but because I warmed up my 
cream cheese prior to mixing its consistency was that of a glaze. I loved it!)
8. After removing the scones from the oven let them cool for 15-30 minutes. 
9. Glaze and serve right away! (any leftovers with glaze on them store in the refrigerator. The unglazed ones should be left at room temperature)

Enjoy!


Sunday, January 18, 2015

This weekend Sean and I decided to sneak in one more adventure for the summer. We packed everything we might need into two backpacks and headed a couple hours up north to Black River State Forest. It was both of our first time there so we had quite a fun time deciding which one of its six trails to hike in search of the perfect spot to set camp. Something we both really liked is that you are allowed to set camp ANYWHERE as long as you are at least 100 feet from the trails. This led to some interesting off-trail hiking but after about 5 miles we came across a grassy hill with view to a valley (On the North Trail). It was truly perfect so we decided to called it "home" for one night. Here is to more holiday weekends like these.

Read...

Sunday, August 10, 2014

Our Wedding pt. 3

Our receptions was the most perfect moment to catch up with family and friends that we hadn't seen in years. 
We ate, we cheered, and we danced in the rain till the clock struck midnight. It was indeed the most 
perfect day.

 With my beautiful grandma

Exhausted but oh so happy



Friday, August 8, 2014

Our Wedding pt. 2

There is no doubt in the statement that Sean and I truly have the most amazing family and friends. Family and friends that, not only have been by our side each and every step of our relationship, but also flew thousands miles to celebrate our love. We love you all beyond measure.


Photos by the amazing Brittney Zambrowicz



Our Wedding pt. 1

It has been six months since my last entry on this blog. I wish I had a reason for my absence, aside from being busy.  To be completely honest I just lost the spark that got me into blogging so many years ago. I wasn't feeling it. I started blogging just to publish and then I just stopped all together. I lost sight of why exactly I was doing this. Well, I'm going to give this a try again. Not only do I want to have a place where I can share my life with my family and friends (without the politics and drama of Facebook), but also because I've missed this dearly.
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I cannot think of a better way for me to start this again than by sharing a few snippets of our destination wedding. It took place in my beautiful little island of Puerto Rico last May. It was a small intimate ceremony, just our closest family and friends, but definitely one of the most amazing days of my life. Every moment an absolute dream.


Photographer: Brittney Zambrowicz of Smitten Imagery / Venue: Hacienda Siesta Alegre / Flowers: Lorraine's Flowers / Bride's Gown: Miri by Maggie Sottero / Bridesmaids' Dresses: Little Borrowed Dress / Headpiece: "Karina" by Renee Pawele / Veil: Veiled Beauty by Kathy



It feels good to be back.




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