We’re on our third snow day here in Bend so I thought it would be a good time to finally post this super simple hot cocoa mix recipe in case you run out of store-bought stuff. I wrote what follows a few weeks ago but I had no pictures to go along with it as hot cocoa is usually made spur of the moment and consumed quickly around here.
We have had some gorgeous blackberries here in Oregon this summer and, besides eating them fresh, this recipe for blackberry scones is my favorite way to use them. Drizzled with a sweet and tart lemon glaze and topped with a little crunch of turbinado sugar they are heaven with a cup of French press coffee. Continue reading “Blackberry Scones with Lemon Glaze”
I had company coming a couple weeks ago and was all set to make my pumpkin bread when I realized I was seriously low on wheat flour, nowhere near the three cups I needed. So, emboldened by some luck I had with cupcakes this summer, I decided to use the gluten free flour I had on hand and see how it worked. I was very pleased as were my houseguests. Even Ella thought it was great which, if you’re one of the handful of people who actually follow this blog, you know is really saying something. I daresay this recipe would even be quite good without the chocolate chips, perhaps adding some delicious pecans or walnuts instead. Of course we’d lose Ella at that point.
Continue reading “Gluten Free Chocolate Chip Pumpkin Bread”