Yesterday was February’s Crafternoon, you might have noticed that I skipped having one in January. It was nice to take a month off after the holidays to unwind and not think about parties.
We made little dolls out of beads, and munched on a variety of scones. I wish I had taken photos of everything everyone made, but when I am in the middle of it all I often forget to grab my camera.
They were so much fun though and I’ll post a DIY tomorrow with the people I made (I went a little nuts and made 8 of them)
For a snack I made three kinds of scones… cheddar chive scones
, these were great-so moist and fluffy, I think would make excellent biscuits. Chocolate walnut espresso scones, those were just “ok” a bit too dry and not memorable enough to ever make again. But the real star and the one that everyone seemed to rave about were gluten-free white chocolate lemon almond scones. I loosely followed this recipe here
but for the “gluten free flour blend” I used 2 cups of gluten free bisquick, used the zest of a whole lemon, left out the cranberries and mixed the white chips into the dough instead of melting them on top, and tossed in about 1/2 cup of almond slices. They were slightly prone to fall apart while still hot, but as they cooled they held their shape really well. We only have 3 gals who follow a GF diet, but everyone seemed to like these. Some people liked them topped with lime curd & whipped cream, but they were really good plain too. I’d make them again for sure!
Cream Cheese Red Velvet Muffins
-1 cup of all purpose flour
-2 teaspoon unsweetened cocoa powder
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-1/2 cup butter melted
-2/3 cup granulated sugar
-1 large egg
-1/4 cup sour cream
-1 teaspoon vanilla
-1 teaspoon gel red food coloring
cream cheese mixture:
-1 8oz package of plain cream cheese
-4 tablespoons granulated sugar
-1 large egg
-1/2 teaspoon vanilla
Pre-heat over to 350F and line twelve muffing tins with paper liners.
1. Sift first 4 dry ingredients in a mixing bowl and set aside.
2. Beat butter, sugar, and egg until well blended.
3. Add sour cream, vanilla, and red food coloring and blend until the mixture is a even red.
4. Slowly mix in dry ingredients until smooth.
5. Divide batter between all 12 muffin tins and set aside.
6. With hand mixer/stand up mixer beat all ingredients for cream cheese mixture until smooth.
7. Spoon over top of each muffin. The red batter will all be covered.
8. Bake for about 20 minutes, then let cool on wire rack.
Makes 12 muffins
One of our favorite snacks is air popped popcorn. We found an air popper a few years ago at the thrift shop, and not only is it still fun to watch, but it’s much better for you then microwaved prepackaged popcorn.
Some times to spice things up we will add stuff in, this almond-joy popcorn is my new go to, and just lightly coats the popcorn giving it a sweet chocolate/coconut taste. You can up the amount of toppings for a much more coated snack.
Almond Joy Popcorn
-5-6 cups of air popped popcorn
-1/4 cup of silvered almonds
-1/4 cup unsweetened coconut flakes
-1 tablespoon coconut oil
-1 tablespoon coconut sugar
-1/2 tablespoon of unsweetened cocoa powder
1. In microwave safe bowl melt coconut oil, then mix in sugar and cocoa powder.
2. Once those are all mixed add in coconut flakes and almonds.
3. In a large plastic container with lid add popcorn and toppings, seal lid and shake vigorously.
I love the idea of “icebox” cakes, they make me think of vintage cookbooks and hand written recipe cards stuffed inside recipe boxes. The basic idea of an “icebox” cake is whipped cream + cookies layered and frozen, then cut into cake. Super fast & easy, almost a crime to call it a cake…until of course you try a piece.
-1 quart of heavy cream (you can make this vegan by using one of these recipes
-1/4 c of powdered sugar
-1/2 cup of pumpkin puree
-1 tsp pumpkin pie spice
-parchment or wax paper
-about 20 gingersnaps
1. In a stand up mixer whip cold heavy cream and on low speed until stiff peaks form.
2. Gently stir in powdered sugar, pumpkin puree, and pumpkin pie spice.
3. Line a 9×9 pan with parchment or wax paper.
4. Either crush the gingersnaps or leave whole, both ways work well! Line the bottom of the pan with half of the cookie crumbs, spread in whipped topping mixture and top with remaining cookies or crumbs.
5. Freeze until firm about 2-3 hours, cut and enjoy! Store remaining slices wrapped in foil in the freezer.