February Crafternoon






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

red velvet muffins
red velvet muffins

Cream Cheese Red Velvet Muffins
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

red velvet muffins