I’ve been doing a lot of baking lately. I have a feeling this baby is going to be just like his or her dad, because all it wants is sweets!!
White Chocolate Raspberry Pistachio Scones (Modified from the Duchess Bake Shop Cookbook)
You will need:
2 1/4 cups whole grain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tbsp sugar
1/2 tsp salt
1/2 cup + 1 tbsp cold, cubed butter
1/2 cup + 1 tbsp milk
1/2 cup frozen raspberries
1/2 cup vanilla yogurt chips
1/2 cup ground pistachios
Preheat oven to 375. In a large bowl, stir together the flour, baking powder, baking soda, sugar and salt. Cut the butter into the dry ingredients using a pastry cutter, or pearl the butter between your fingers. Add your milk and stir to combine. The dough will still be rather flaky and crumbly, but should hold together. Add the raspberries, yogurt chips and pistachios and incorporate gently. Using your hands, form medium-sized scones, and place on a greased baking sheet. Bake at 375 for 25-30 mins, until the scones are lightly browned on top. Enjoy!
This week, I’ve been craving mangoes. Mangoes and yogurt, mangoes and ricotta cheese, and mangoes in smoothies. But not just any smoothies. It’s been a deep craving for mango hurricane smoothies from Booster Juice (how very specific, eh?). Since they are almost $6.00 a pop, I figured, why not make my own creation and save a bundle?
Mango Hurricane Copycat Smoothie (Courtesy of Best of This Life)
You will need:
- 1 Tbsp golden flax seed
- 1 cup frozen mangoes
- 1/2 cup frozen peaches
- 1/4 cup guava nectar
- 1/2 cup frozen raspberries
- 1 1/2 cups milk
- 1/2 cup of vanilla yogurt
Add flax seed to the bottom of your blender. Add all other ingredients and blend on high for 2-3 mins, until ingredients are blended together nicely. This recipe makes two large tumblers. Enjoy!
Sometimes, you just want comfort food. And sometimes, your cravings take over and you need to make something decadent and cheesy to satisfy them… Big news! Justin and I are expecting in August! Expect many more cravings-driven posts as I go through the wonderful (and sometimes crazy) journey that is pregnancy. 🙂
This recipe was the ultimate in cheesy luxury. I started by making a roux for the sauce. The easiest way to use whole grain flour for a roux is to shift out the wheat germ. I’ve forgotten to sift it out in the past, and it didn’t work so well – I recommend not skipping this step!
Add the sifted flour to the butter and cook down for a 1-2 mins, whisking all the while.
Top your casserole with the breadcrumbs.
Cheesy Ham and Broccoli Bake
You will need:
- 2 tbsp butter
- 2 tbsp sifted whole grain flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 head of broccoli
- 1 cup diced ham
- 1 cup seasoned breadcrumbs
Start by melting the butter in a pot over medium-low heat. Add your sifted flour and cook down for 1-2 minutes, whisking all the while. Add your milk and heat, stirring constantly, until it starts to thicken. Then add your cheese and let melt until you have a smooth, creamy sauce. Preheat oven to 375. Chop up your broccoli and ham into bite-sized portions and add to a casserole dish. Top with cheese sauce and breadcrumbs. Bake at 375 for 20-25 minutes, until the casserole begins to brown on top.