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!

Mmmm…

blackroseWalnutScones

 

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.

theGrouchyGarlic

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.

quesoBlanco2

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!

 

 

Elephant Goo and I love HUE(nited Airlines)!

Anyone that knows me is very aware of my “geek factor.”  I looooove technology (but not as much as you, you see; always and forever).

I also love shopping online.  Alright, shopping on Amazon.com.  For everything.  I mean, they’re seriously making it way too easy for me to morph into one of those future humans from Wall-E.

Obviously when the Amazon Echo became available on – wait for it – AMAZON… I just had to have it.  But could I be satisfied for too long with just hearing my favorite songs, getting the news, finding out if the weather was dog-walkable, setting timers, listening to jokes even lamer than my own, getting measurement conversions and such?

Of course not.

The moment I heard that I could become even MORE Wall-E-ish by not having to lift my cheeks off the couch to turn on/off the lights… I had to purchase some Phillips Hue lights.  I’m not ashamed to admit that I have one over my dining table, in all of my lamps and on a light strip beneath my entertainment stand.

Very recently, however, one of the original bulbs in my recessed kitchen lights took its final breath.

Let’s take a moment of silence for the poor thing.

Done?  Me too.  OH HAPPY DAY!  That meant that I could finally convince my hubby to replace all the bulbs with color-changing HUE bulbs (those puppies aren’t cheap)!

Alright, so after that long intro… you’re probably wondering what’s so special about these Hue lightbulbs (other than not having to pause an episode of Gilmore Girls when your hubby walks out of the kitchen and forgets to turn off the da** lights… or you forget… but you blame it on him anyway), right?  Well, check out this little find:

Let’s pretend you have a kitchen with, like, NO windows!  And while we all love natural light… that’s kind of hard to achieve with, again, NO WINDOWS.

darkKitchen

So what do we do?  Flip on the lights, of course!!!

kitchenOrange

And welcome to “Orange Hell.”  Now you and everyone and everything can look like a pumpkin… thanks to the lovely color casts those indoor lights give off.

You know that old saying, “get it right in-camera” (so to minimize our hiney-saving efforts in Photoshop)?  HUE lights to the rescue!!!

hueAdjustment

I simply used the “Energize” light scene and lowered the brightness a bit for balance (from an app! on my phone! – totally geeking out here, people) .  Just flipping on the lights, and setting a scene allowed me to brighten up the picture and remove that nasty orange cast.

Not too shabby to START with this in Photoshop, eh?

kitchenHue

Imagine the possibilities…