BlackRose Walnut Scones (GF/DF) w/Lemon Glaze

It’s scone-ice to see you again!

Who doesn’t love a good scone?  Better yet, a good scone that is easy to whip up and makes you feel a little “gourmet?”

These BlackRose Walnut Scones (Gluten Free & Dairy Free) are quick, delicious and will really make you question whether or not Kindergarten lead us astray on the topic of sharing…

BlackRose Walnut Scones

What you’ll need:

Wet Ingredients:

*Yes, other flavored olive oil will work, but Mountain Town Olive Oil is to DIE for!  My husband and I frequented their shops often, when we lived in Utah

Dry Ingredients:

  • 3 cups Gluten Free Flour (set one of these cups aside)
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 2 Rosemary Sprigs
  • 1 cup (heaping) of Blackberries (I had exactly 26)
  • 1/4 cup Chopped Walnuts

How you’ll do it:

Flip on that oven of yours (you’ll want her hot and ready at 400 degrees) and place a sheet of wax paper on your cookie sheet. Set aside.

Pull the rosemary leaves off their stems and dice the leaves into small pieces (toss the stems).

In a large bowl, add all of your dry ingredients (EXCLUDING the 1 cup of GF flour you set aside) and mix them well.  The blackberries should not stay full berries (mix ’em, squash ’em).

In a smaller bowl, mix together the egg, almondmilk and vanilla (no olive oil just yet).

Begin to pour the contents of the wet mixture into your dry mixture bowl (slowly and folding it in is as you do so).

Once the contents of both bowls are mixed well (no large chunks), drizzle the olive oil and work it evenly into the mixture (eh hem, let’s call it dough now).

Now, using some of the GF flour you set aside, sprinkle on a clean surface.  Remove the dough from the bowl and place it on the sprinkled flour.

Begin to knead the dough… adding a little bit of flour until the mixture is moist enough to roll into a large ball (but not dry enough you could throw it at someone).

Flatten it out like a THICK pizza dough (1 1/2″ – 2″ thick), then cut 8 “pizza” slices.

Add the slices onto the cookie sheet, leaving a bit of room for them to expand.  Pop them in the oven for about 14 – 16 minutes (bottoms should be golden brown).

Lemon Glaze

What you’ll need:

Wet Ingredients:

  • 2 tbsp Fresh Lemon Juice

Dry Ingredients:

  • 1 1/4 cups Powdered Sugar
  • 1 tsp Lemon Zest

How you’ll do it:

Squeeze 2 tbsp fresh lemon juice into a bowl.  Add in the powdered sugar and some lemon zest.  Mix well and drizzle atop your BlackRose Walnut Scones!





Samples? Why, yes… I LOVE samples!

I was recently approached by The Grouchy Garlic , asking me to photograph their latest dessert masterpiece (in exchange for a “sample”; the full batch, which is totally MY kind of sample).  Obviously, I jumped at the opportunity.

If you’re a choco-holic, you have GOT to check out The Grouchy Garlic’s recipe for Dark Chocolate, Chocolate Cream Puffs (GF) (and pin it for later, of course)!  As an added bonus, this is a Gluten-Free recipe.

PS – I’m a huge Mud-Pie fan.  Don’t you just love the little “Got Chocolate” dish and “Ah, Sugar, Sugar” scoop???

Oh and that beautiful barn wood?  You’ve seen it before!  I pulled my new Rustic Shelves off the Gyoffice wall and slid them both together for the perfect “grouchy” feel.

Worked. Like. Magic.


Queso Blanco means “YES PLEASE!” in Spanish

Queso:  “Every Other State’s Jello Salad”

Alright, alright… before you jump down my throat, I know “Queso Blanco” doesn’t really mean “Yes, please” in Spanish.

That said, when asked as a question, “Queso blanco?”  The following response is always, “yes, please!”

See, so I only kind of lead you astray.

Here in good ol’ Texas… queso is serious business.  I once heard someone call it, “every other state’s jello salad”, explaining that you can’t go to any family gathering in Texas without someone bringing the queso.  Although I’m not a true Texan (but am most definitely a  huge queso fan), I often volunteer to be that someone.

I’ve been asked for my recipe quite a few times.  Now, I’m not going to tell you it’s the world’s best cup of queso…

But I like it.  And for that simple reason, I’m happy to share the recipe and hoping you’ll like it too.


El Queso Blanco de TealTheThings

  • 12 oz Fresh Pico de Gallo (yes, you can make your own… but why, when H-E-B’s is fantastic?)
  • 32 oz Easy Melt: Queso Blanco (again, H-E-B, but the white Velveeta Queso Blanco will do the trick as well)
  • 2/3 cup milk
  •  1/2 tbsp Torchy’s Diablo Sauce (they actually ship this stuff… so no excuse for you not to try it)
  • 1 tsp white pepper
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1 garlic clove
  1. First, cut the block of easy melt into 1-inch cubes, to quicken the cooking process
  2. In a large crockpot, toss the cubes of easy melt and add in the rest of the ingredients (give it all a good stir)
  3.   Set the crockpot to “High” and cover for 45 minutes (stirring occasionally)
  4.  Reduce the cook setting to “Low” for another 15 minutes
  5. Set the crockpot to “Warm” and serve
  6. Garnish with fresh cilantro and a dash of Torchy’s sauce (optional)

Note: If the queso is a bit too runny, give it just a few more minutes in the “Warm” setting.  It will thicken up.  On the flip-side, if it’s too thick… add a bit more milk!

Cheese!  I mean, cheers!



Sloppy Chicken Salad

“I made ’em extra sloppy for ya’s…”

If you’re not feelin’ a trip to the grocery store, have a chicken breast in the freezer and aren’t a stickler on exact measurements… here’s one of my favorite quick lunches that can be thrown together with just a few ingredients that you’re likely to have on hand:

  • Chicken Breast (1)
  • Green Onion (1)
  • Avocado Mayo (or whatever, really, as long it’s kind of mayo-ee)
  • Celery Salt
  • Himalayan Salt (or plain salt)
  • White Pepper
  • Cumin
  • Cashews (1/4 cup)
  • Romain Lettuce

Alexa.  Set a timer for 12 minutes.”

That’s about how long it took before I could pull a half-thawed chicken breast off my George Foreman (I cook just about everything on this beast).
During cook time, chop up the green onion and get to crushing those cashews.
Shred the fully cooked chicken, and add it to a bowl with the green onions and cashews…

NOTE: Plastic forks do NOT like hot chickens!
Now comes the “sloppy” part (there’s no measuring here, merely a couple of hints)…

In the same bowl, give a good ol’ squeeze of mayo (I’d guess maybe 3-4 tablespoons… but who’s counting?), a light shake of celery salt, a couple twists/shakes of salt, a dash of white pepper and a light sprinkle of cumin.

Give it all a good and sloppy stir.

Divide the mixture evenly onto your romaine leaves.  Then, most importantly, enjoy!

Oh, and don’t give in to the puppy dog eyes.  This meal is for you, not them!