Blueberry Buttermilk Scones

Sorry it's been a couple weeks since my last post! Life has been busy and blogging has been put on the back burner!

Spence has been requesting these for awhile now and this morning I finally made them! I got the recipe from a friend in high school and have been making them ever since! They are the best scones I have ever had!!!

Blueberry Buttermilk Scones
Makes 6-8 scones

1 3/4 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
2/3 cup buttermillk
1/3 cup melted butter
blueberries
sugar in bowl

Preheat oven to 400 degrees. Combine flour, sugar, baking powder and baking soda. Stir in buttermilk and butter - just until evenly moistened.

Spray a cooking sheet (I do not recommend using a silicone mat for this recipe). Grab a mound of dough (about 1/3 cup) and press 6-7 berries into the dough - poking some into the very middle and leaving some visible on the outside. Roll in sugar and place on a cooking sheet. Bake for 16-18 minutes or until edges are golden brown.

hint: do not smooth out dough of scone - leave it for a more natural look :)

Warm and Nutty Cinnamon Quinoa

I made this for breakfast this morning and it was so delicious. And, it's only 295 calories for one serving! Plus, it has 10 grams of protein.

Delicious AND healthy - my two favorite things!

Warm and Nutty Cinnamon Quinoa
(Recipe from 101 Cookbooks)
Serves 4 but I quartered it so it just made one bowl for me

According to the author of the cookbook this comes from: Low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans. (However, I didn't have blueberries or blackberries so I used strawberries)



1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons organic agave nectar, such as Madhava brand


Rinse quinoa in a sieve. Combine milk, water and quinoa in a medium saucepan. (If you are making a single size portion, just use a small saucepan and use the smallest burner on your stove). Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Stir occasionally so the quinoa doesn't stick to the bottom of the saucepan. (Be careful because mine kept boiling over - this is not something you can leave simmering downstairs while you finish getting ready. I kept stirring it down but after several minutes, more of the liquid was absorbed so it didn't boil over any more). While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Set aside. When quinoa is done, turn off heat and let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Best Ever Peanut Butter Banana Bread

Peanut Butter Banana Bread - 1 loaf (1/4 loaf)

1 cup (1/4 cup) brown sugar

2/3 cup (1/6 cup) of organic peanut butter

4 Tbsp (2 Tbsp) strawberry yogurt split in two

1 cup (1/4 cup) mashed banana (1 small banana for the 1/4 loaf)

1 2/3 cup (1/4 plus 1/6) cup of flour

1 tsp (1/4 tsp) baking soda

1/4 tsp (pinch) of baking powder

1/4 tsp (pinch) of salt

Preheat oven 350° F. Grease and flour a 1-pound loaf pan. In a large bowl, beat sugar and peanut butter until fluffy. Beat in 2 tablespoons of the yogurt until blended then add bananas and the remaining yogurt. Beat on low speed for 30 seconds.

Stir in remaining ingredients until just combined then pour into loaf pan. Bake 55-60 minutes (40 minutes) or until toothpick comes out clean when inserted into the center of the loaf. Cool in pan for 5 minutes and remove to cooling rack. Wrap tightly in wax paper and then in a layer of aluminum foil. Store in the fridge for up to 5 days.

Lemon Zucchini Bread with Lemon Glaze

This delicious bread is perfect for a warm summer morning! The lemon glaze adds a perfect touch and if you make it in the baby loaf tins - then you can keep the whole loaf for yourself!

LEMON-ZUCCHINI LOAF WITH LEMON GLAZE (makes one 9×5″ loaf or quarter all ingredients for the mini loaf pan)

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup buttermilk
• Juice of 1 lemon (or 2 Tablespoons lemon juice)
• Zest of 1 lemon
• 1 cup grated zucchini

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

LEMON GLAZE

• 1 cup powdered sugar
• Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

I kept my loaf in the pan when I poured the glaze on because I didn't want to lose a bunch of it as it rolled down the side onto the plate - but your call!

Banana Bread Baked Oatmeal For One

Over spring break I saw this recipe from this blog via pinterest and knew I needed to make it! It's hard to make breakfast (other than toast and cereal or something) when your family isn't much of a breakfast family, or they aren't there when you're making it! So I was very excited to find several "for one" recipes on that blog.

If you're a college student and have limited resources... I think you'll find you may actually be able to make this! You'll need access to an oven of course - and these ingredients... but they are pretty standard ingredients that you should invest in for future use! But you don't need any special cooking gadgets, which is so nice! But be sure you use a heat-proof bowl!

Banana Bread Baked Oatmeal for One

1 packet of brown sugar/maple oatmeal

1/4 tsp ground cinnamon

1/4 tsp baking powder

pinch of salt

1/3 cup of milk (organic 1%)

1/3 mashed banana, about 1 medium banana

1 egg white

1/4 tsp pure vanilla extract

maple syrup or walnuts for serving

Preheat oven to 350 degrees.

In a small mixing bowl, whisk together oats, sugar, cinnamon, baking powder, and salt.

In a medium bowl, whisk together milk, mashed banana, egg white, and vanilla extract.

Pour dry ingredients into wet and stir until combined. Pour mixture into prepared bowl.

Bake for 20 minutes, or until oatmeal is puffed and set.

Serve warm with maple syrup and/or chopped walnuts.

Calories: 321

Carbs: 65

Fat: 3

Protein: 11

Tips: Yes, do add some maple syrup. And it needs a little texture. Either throw some granola on top or maybe try mixing it in.

Next time, I might try and make some sort of crust for it. To give it some more texture...