Glazed Gingerbread Scones - Two Ways

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

I hope everyone’s holiday season is going well. On the weekend during the wee hours we have with light, we’ve just been really enjoying our time skiing outside and all the beautiful snow. Balancing that of course with vegan hot cocoa, good books and company, and non-stop fires in the woodstove during the morning and evenings. Anyway you slice it there’s a ton of Alaska hygge happening in our home! It be cozy as heck. Happy Yuletide my dears! Do you have any special holiday traditions you’d like to share? Todd and I are trying to plan some for Oliver! To start with, baking. Lots of yummy baking!

These beautiful scones involved much recipe testing but I don’t think anyone was complaining around our house! At first, I decided that they had too much molasses and were not ‘scone-like’ enough. Settling on the second version I created which had less molasses and were more like a traditional scone, I first prefered the these but then began to actually prefer the more gingerbready ones! So, awash in uncertainty, I decided to include both recipes and let you choose which to make. #twosconerecipesarebetterthanone

Gingerbread scones are the absolute perfect thing to make this holiday season. I bet none of your guests will have ever had one AND they are great for dessert or breakfast not to mention they are oh so quick and easy and utterly delicious. The best gift of all; you’ll have more time to spend with your loved ones… while munching on gingerbread scones.

Glazed Gingerbread Scones - Two Ways

By Kathleen Henry at Produce On Parade

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor, see that method at the *.

Ingredients

• 2 cups (10 oz) all-purpose flour
• 3 tbsp vegan granulated sugar
• 1 tbsp baking powder
• 5 tbsp refined coconut oil, room-temperature
• ⅓ cup molasses
• ¼ cup + 3 tbsp vegan soy creamer
• ¼ cup vegan powdered sugar
• 1 tbsp vegan soy creamer

Instructions

1. In a food processor, pulse together the flour through the baking powder. Pulse in the oil, 1 tbsp at a time, until it resembles coarse cornmeal with some larger pieces. Transfer to a large mixing bowl.
2. Next, whisk together the ⅓ cup molasses and ¼ cup + 3 tbsp vegan soy creamer. Stir into the floured mixture until just combined. The dough should be slightly sticky; if it’s not stir in a little more creamer. *To have a less gingerbread flavor and more scone like texture, instead use 1 tbsp of molasses and ¾ cup of vegan soy creamer.
3. Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
4. Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack until fully cooled.
5. Once the scones are completely cool, in a small bowl, whisk together the powdered sugar and 1 tbsp creamer until smooth; add more creamer if necessary to reach the right viscosity for drizzling. Drizzle over the scones and allow to rest until glaze has hardened. Share with loved ones.

Prep time: 8 minutes
Cook time: 12
Total time: 20
Yield: 8 scones (8 servings)

Vegan Cardamom & Clove Creme Brulee

A crème brulee you can feel good about! Made cruelty-free with tofu, cashews, and comforting spices, this unique dessert is super easy, light on the sugar, and perfect for any special occasion.

Grandma D and I visiting after a dinner a couple years ago.

Life likes to throw curveballs.

One day everything is normal and you're worried about what to make for dinner and the fact that you really, really need to vacuum; the next, you suddenly find yourself in the CCU surrounding by family. You're watching your grandma fervently, hoping more than anything in the world that she'll wake up from her coma. She doesn't. You plead with the forces to be. You'll be a better person, you swear. You'll eat less sweets, walk the dogs longer, and volunteer at the food bank. You'll try be nicer and less introverted. You bargain. The doctors give her eight days. You get angry, your eyes are constantly swollen, and you hide at work and find little closets to sob in secret. On day six, the doctors tell you she has a 1-5% chance of waking up. When they remove her breathing tube and lower her morphine dose, against all odds... she breathes on her own. She can move her hands and as the week progresses she begins to open her eyes and even speak a little. I hold her hand and tell her I love her. She tells me, "That's good." The following week she passes a test showing she can swallow food and she goes home in a wheelchair. And life, somehow continues after a heart attack.

Grandma Nancy and I at the Alaska State Fair several years ago.

It's about six years ago and my grandma slowly begins to change. She's forgetful. She thinks Todd is my younger brother, Ryan, and not my husband. She thinks I'm her younger sister who lives in the states. I sit beside her and try to talk to her, but she doesn't talk much anymore. Her journal is solely comprised of row upon never-ending row of the date and time. Every couple minutes she writes down the time. As the year passes she becomes slightly aggressive; it's shocking and wholly unlike her. Her tastes change. She always had a penchant for bitter things but now wants ice cream constantly and to go for a drive to pick some up, but as soon as we go down the driveway she wants to go back home. She says funny things that make us laugh despite the pain and sorrow we feel. On Thanksgiving three years ago she lays in a bed in a family member's home; she can't be out of the house long or around many people. It's too overwhelming. I lie with her in the dark and tell her that I love her. As I read her a story book, she tells me she loves me too. I record it on my phone. The following year she is moved into a small nursing home. I visit, but she doesn't talk. She just rolls towards the wall by her bed and goes to sleep. I stop visiting as much as I should. It wracks me with a guilt so fierce I can hardly stand it. I pass by the home everyday on my way to and from work and imagine her lying in bed, sleeping, and I tell myself I don't want to disturb her peace... but really I just don't want to cry in front of her. And life, somehow continues after stage six of Alzheimer's. 

Two awful stories, both completely different yet somehow the same. And equally as painful. Both have shown me how truly precious life is. How immediately it can be snatched from you or how long and agonizing it can be to lose yourself. There's so much I want to tell them both. Tell the ones you love what you need to now.

That was tough. Life is tough. So now, a much happier note! As you may know if you follow me on Facebook, Instagram, or Twitter... we got a new family member! His name is Anouk (ann-ook) and he's a seven month old rescue pup from the small, chilly village of Kalstag, Alaska. He was found following children home and sleeping under their porch. He didn't get a lot of love as a homeless little fella, but now he has all the love in the world from Todd and I and his ever-patient big brother, Bailey (Bob). Just look at that face! (see more at the bottom of the post)

My Valentine's wish for you is to be surrounded by your family. New members and old members, and all those in-between. Regarding your life partner or spouse; someone very wise once told me that the most common mistake to make in love and also the easiest one is to take that person's love for granted. It's something I always remember and keep tucked away in the back of my mind. 

I also hope you enjoy some delicious, fancy treat. Like this creme brulee! I hope you'll love it as much as we do. 

Vegan Cardamom & Clove Creme Brulee

By Kathleen Henry @ Produce On Parade

A crème brulee you can feel good about! Made cruelty-free with tofu, cashews, and comforting spices, this unique dessert is super easy, light on the sugar, and perfect for any special occasion.

Ingredients

• 1 lb firm silken tofu (the kind in an aseptic box)
• 1/2 cup erythritol (or vegan granulated sugar)
• 1/4 cup vegan granulated sugar + more for sprinkling
• ¼ cup cold water
• 2 tbsp raw cashews
• 2 tbsp cornstarch
• ½ tsp ground cinnamon
• ½ tsp vanilla extract
• ¼ tsp table salt
• 1/8 tsp ground cloves
• 1/8 tsp ground cardamom

Instructions

1. Preheat the oven to 350°F. Spray 4-6 ramekins with a nonstick cooking spray and place in a large casserole dish. Fill the casserole dish with water until it reaches halfway up the outside of the ramekins. Set aside.
2. Place all the ingredients in a high-speed blender and blend until completely smooth. Pour into the ramekins. Bake for about 45 minutes until the custard doesn’t jiggle when given a little shake, and the tofu begins to pull away from the sides of the ramekins.
3. Remove the ramekins from the water and carefully place on a wire baking sheet in the fridge to cool for about 45 minutes. Once cooled, sprinkle the top of each custard with a thin and even layer of vegan granulated sugar. Broil for about 3 minutes until the sugar darkens slightly and crystallizes; keep a very close eye on the sugar so it doesn’t burn.
4. Serve immediately. If stored in the fridge, the crunchy sugar top will soften.

Yield: 4-6

Tags: dessert, creme brulee, vegan, vegetarian, clove, cardamom, tofu

And... just one more photo to end on a happy note! Anouk say's, "Have a happy Valentine's Day everyone!" And that he loves you, of course.

In case you haven't cried yet... just in time for V-Day, this is the saddest/sweetest music video ever, featuring the cutest old man and his kite. #passmeallthetissuesnowplease

Chocolate Banana Protein Pie

This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either! 

I've said it before and I'll say it again: I prefer to get my protein from whole foods rather than a protein powder. Adding black beans to smoothies, having lentils instead of rice, and quinoa instead of couscous are all ways I easily incorporate more protein into my diet when I need a boost. However, there are times when I do like to use a protein powder and Todd uses a powder quite regularly.

Source: Sunwarrior.com

After a particularly long run (like my two hour run today), if I'm in a hurry for a quick meal, or just trying to increase the protein value in a meal or smoothie I'll throw a scoop or two of protein powder. I've tried many different brands (the good, the bad, and the ugly) and I only use Sunwarrior now. I use the Classic Plus line. It's a vegan, organic certified, rice protein powder with the addition of pea powder, chia, quinoa, and amaranth to perfectly balance those amino acids. It's also gluten and soy-free which I know can be really important to some folks. Many vegan protein powders just aren't quite as mild tasting as whey powder and can be difficult to incorporate inconspicuously into smoothies and meals...especially if you're not big on the taste, but not this one!

Sunwarrior is the tastiest one I've found to date, though I confess it's a bit sweet for my liking. I don't often drink it alone, but I really enjoy adding it to recipes. My best one yet? This pie. It's delicious, kind of portable, stores long-term, and is the perfect calorie and protein count in one slice for a quick snack. I think you're going to really like it!

Chocolate Banana Protein Pie

Recipe by Kathleen Henry @ Produce On Parade

This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either!

Yield: 8 slices of pie

Ingredients

• -Crust-
• ½ cup hazelnut meal (or ½ cup hazelnuts blitzed in the food processor)
• ½ cup shredded coconut
• 6 medjool dates, pitted
• 2 tbsp unsweetened cocoa powder
• ¼ tsp kosher salt
• -Filling-
• 5 medium bananas, sliced and frozen
• 1 cup unsweetened plain, non-dairy milk
• ¼ cup unsweetened cocoa powder
• 1-3 scoops of SunWarrior Chocolate Classic Plus Protein Powder, to taste
• 1 tsp vanilla extract
• ½ tsp xanthan gum (optional, but recommended)
• pinch of kosher salt
• 1 square of semi-sweet chocolate, for garnish (optional)

Cooking Directions

1. In a food processor, add all the crust ingredients and process for about 3 minutes. When pinched between your fingers, the mixture should stick together.
2. Transfer to a 9 inch spring-form tart pan and press into the bottom of the pan using your fingers.
3. Clean out the processor bowl and add in all of the filling ingredients. Process for about 5 minutes, stopping to scrape down the sides as necessary, until the mixture is smooth and creamy with no lumps.
4. Transfer to the pan and even out the top with a spatula. Using a vegetable peeler, scrape the side of a square of chocolate to add a sprinkling of chocolate shavings on top, if you like. Cover with plastic wrap and freezer for at least 30 minutes before slicing into 8 slices. Keep stored in the freezer; thaw about 10 minutes before serving (or however long you’d like depending on the desired texture).

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