White Chocolate Raspberry Pistachio Scones

 

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!!DSCN0933

So I ventured to make a recipe out of my new cookbook: The Duchess Bake shop cook book by Giselle Courteau. There are recipes for some seriously tasty treats in there!DSCN0934

First up, cube your butter. DSCN0935

Next, cut the butter into the flour using a pastry cutter. Since I don’t have a pastry cutter, I use my fingers to roll the butter into the flour. I find it works just as good. DSCN0937

I ground up some pistachios in the food processor to get nice, fine pieces. DSCN0938

Then I added the wet ingredients to the dry, until just incorporated. The recipe wanted the mixture to still be very crumbly. DSCN0939

In went the raspberries, yogurt chips and pistachios. DSCN0941

Then I formed nice little scones with the dough, using my hands. DSCN0942

Bake them up until nice and brown on top. DSCN0943Then enjoy them, with a glass of warm milk, on a sunny winter’s afternoon.

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!

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Mango Hurricane Copycat Smoothie

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?

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I was so lucky to have found a recipe online that tastes almost exactly like a mango hurricane smoothie from Booster Juice. DSCN0925

First, I added a little golden flax to the blender for some extra Omega 3 in my diet.DSCN0927

Then, I added all the fruit: mangoes, raspberries and peaches. DSCN0928

Next the liquids: vanilla yogurt, milk and guava juice. DSCN0929

Then I blended it all up!DSCN0931

Making smoothies gives me a great excuse to use my Alice in Wonderland inspired “Drink Me” cups. DSCN0932This tasty smoothie will definitely satisfy any Vitamin C craving!

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!


Cheesy Ham and Broccoli Bake

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. 🙂

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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!DSCN0805

Next, melt some butter in a pot. DSCN0807

Add the sifted flour to the butter and cook down for a 1-2 mins, whisking all the while.

DSCN0811Next, add your milk and heat until the mixture starts to thicken.

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Get your cheese ready by grating it up or chopping it into small, melt-able portions. DSCN0812

Add the cheese to your milk-based sauce and heat until all the cheese it melted. DSCN0813

Next, prepare your casserole by chopping up some broccoli and ham and throwing it together in a dish. DSCN0814

Then cover the broccoli and ham with your tasty sauce. DSCN0815

You can use breadcrumbs for this part, but since I didn’t have any, I pulsed up some croutons in the food processor. DSCN0816

Top your casserole with the breadcrumbs.

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Bake until golden and crispy on top. DSCN0820And enjoy! Satisfy those cravings!

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.