If you give a girl a donut pan: Coffee Chocolate Chip Donuts

Finding Tiffanys Blog Coffee Chocolate Chip Donut Recipe

I have a theory that every couple has the same conversation at some point during the wedding registry process:


For the husband and me, the life-changing item in question was a donut pan.

He made some solid arguments, like how I had never made donuts before (because I didn’t have a donut pan) and that we would never use it.

But I was convinced. I was a donut maker just waiting for her donut pan.

Luckily a friend of mine also had the registry disagreement and didn’t bat an eye before saying “Oh girl, I will get you that donut pan.”

Cut to me wide-eyed and innocent, opening wedding presents a few months later: “Would you look at that? Someone got us a donut pan! Crazy!”

Ironically, between both of our crazy schedules, we ended up not cooking much at all our first year of marriage. But I did use that donut pan repeatedly, thus making it one of the most used items in our kitchen.

Anything coffee will win over the husband so I recently adapted one of my favorite gluten-free and dairy-free recipes. Here it is – Coffee Chocolate Chip Donuts!

Finding Tiffanys Blog Coffee Chocolate Chip Donut Recipe

Coffee Chocolate Chip Donut Ingredients:

  • 1 1/2 cups Bob’s Red Mill Gluten-Free Baking Flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon nutmeg
  • 1.5 teaspoon instant espresso coffee (I use medaglia d’oro)
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/4 cup canola oil
  • 1/2 cup “buttermilk” – made from canned coconut milk and juice from half a small lemon
  • 1/2 cup Enjoy Life mini chocolate chips

Vanilla Glaze Ingredients:

  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Remaining coconut milk, 1 teaspoon at a time until desired consistency


  1. Preheat oven to 350º and spray a nonstick doughnut pan with cooking oil.
  2. Make your buttermilk. Shake the can of coconut milk then pour into a measuring cup. Strain the lemon juice into the measuring cup – do not stir. Let sit and curdle for 5-10 minutes.
  3. In a large bowl, sift together the flour, sugar, baking powder, nutmeg, instant espresso powder, and salt.
  4. In a medium bowl, blend the eggs with the vanilla, oil and buttermilk together; add the flour and blend until just combined, then stir in the chocolate chips.
  5. Spoon the batter into the doughnut pan – be careful not to overfill! Bake for 18 minutes, until a toothpick comes out clean.
  6. Let the doughnuts cool slightly, then shake them out of the pan on to a cooling rack. Place a baking sheet, parchment paper or tinfoil under the cooling rack – this will be important in a few minutes.
  7. While doughnuts are cooling, make the glaze in a small bowl, mixing in a little coconut milk at a time. You want it like thick honey – if you drag a spoon through and hold it up, the glaze should drip off oh so slowly, but all in one stream.
  8. Dip one side of the donut in the glaze, twisting until covered, then place back on the cooling rack.
  9. Once the glaze dries until no longer sticky, usually 10 minutes or so, enjoy!

Finding Tiffanys Blog Coffee Chocolate Chip Donut Recipe



Lessons from a cherry bourbon vanilla pie

Finding Tiffany's Summer Cherry Pie

I’m calling it – fruit pie season is here!

This Sunday, I broke out the pink wine and got to work on a cherry pie. I’ve only used canned filling in the past, so I thought it would be fun to use real cherries. And here’s where I tell you it wasn’t all sunshine and rosé.

Lesson #1: Let frozen cherries defrost before baking or you can attempt to de-pit fresh cherries, which, no thank you. I did not, and I literally had to sop up the pie because it was so liquid-y. I also did not add any flour/starch to help it stick together…lesson(s) learned.

Lesson #2: More spices! I put a little bourbon in the mix and some more nutmeg and cinnamon would have really complemented the flavor and counteracted some of the watered down flavor.

With all that in mind, here’s an edited version of the Cherry Bourbon Vanilla Pie filling:

  • 3/4 cup sugar
  • 1-2 TBS vanilla
  • 3 TBS bourbon
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 bags of defrosted cherries
  • 2 TBS flour
Source: SimplyGluten-Free.com
Source: SimplyGluten-Free.com

My favorite gluten-free pie crust recipe is from SimplyGluten-Free.com. Not only will it fool the best of gluten-eaters, it’s really easy to make with vegan butter and not quite as delicate as other gluten-free dough. This means you can make it through the haphazard parchment-paper-to-pie-dish flip with a much higher rate of success.

Her recipe calls for the following pie crust ingredients, which I’ve modified below, in a food processor:

  • ½ cup vegan, soy free Earth Balance (one stick)
  • 2 to 4 TBS ice water
  • 1¼ cups Bob’s Red Mill Baking Flour, Bob’s Red Mill All Purpose Flour, or a mix of both plus more for rolling
  • 1/2 tsp kosher or fine sea salt
  • 1 TBS sugar
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon

Now for some more learnings:

Lesson #3: Use the food processor over a hand or stand mixer. It cuts and distributes the butter so much faster, so the butter stays cold. Cold dough is happy dough.

Lesson #4: You can adjust the salt and sugar ratio to taste. Since fruit pies can be sweet naturally I prefer less sugar in the crust. For chocolate pies, I use a little more salt to delicious results. That said, the vegan butter adds a little saltiness to the recipe, so I recommend going no more than 3/4 tsp salt.

Lesson #5: Instead of doubling the recipe for a top crust, blend two separate batches. I can’t point to any science behind this, but my dough always turns out better this way.

Despite not turning out quite as expected, I’ve still eaten almost all of it. Maybe contemplating baking and eating a whole other pie before I hit the beach next weekend, too…

Finding Tiffany's Cherry Pie

When in Maine: Chia Seed Pudding Recipe

raspberry chia seed pudding finding tiffanys

This is the story of how I jumped on the chia seed bandwagon.

Despite all the health benefits like antioxidants, omega-3s, protein and fiber, I just wasn’t buying the claims that those squishy seeds could actually taste good. I mean, have you seen them floating around in those $10 drinks at Whole Foods? Not exactly a promising look.

But every morning during our trip to Portland, Maine, chia seed pudding with fresh, local blueberries sat downstairs. This seemed like the perfect opportunity and a slightly better texture to start my chia seed experience, so I gave in…and loved it!

apple chai chia seed pudding finding tiffanys

Now I like to make a large batch for the week and mix it up with different fruit toppings or add-ins. I’m one of those people who wakes up RAVENOUS (if you’re one, too, you know why it’s in all caps), so I need real food, preferably with protein, fast. This is one of my go-to’s!

Here’s my recipe for Vanilla Chai Chia Seed Pudding, inspired by The Mercury Inn.

  • 1 cup chia seeds
  • 4 1/2 cups canned coconut milk (about 3 cans)
  • 4 TBS honey
  • 2-3 teaspoons vanilla extract
  • 1-2 teaspoons chai spice mix (I used Fit Foodie Find’s recipe)

Simply mix well to taste and refrigerate overnight. Top with fruit the next day, and enjoy!

chia seed pudding finding tiffanys

Easy allergy-friendly cooking tips [dairy & gluten free!]

new years eve dinner party invitationsCoworker 1: “So, my dinner party has turned into a birthday party for my friend’s son…who apparently is allergic to gluten, dairy and chicken.”
Coworker 2: “What?! Who is allergic to chicken? Like, what food groups does that even leave?”
Coworker 1: “Right? I have no idea.”
Coworker 2: “What kind of world do we live in, that people get to make demands about major food groups? If you’re not going to die, just eat it.”
Coworker 1: [laughs] “Seriously.”

This is a true rendition of a conversation overheard in my company’s open-concept office, and the resulting fear that I make people in my own life feel the same way brought up a lot emotions. Hurt because I can’t help it. Embarrassment because I feel guilty every time someone goes out of their way or I have to voice an inconvenient need. Frustration because of the lack of compassion or – in actuality – knowledge about how people can truly suffer from food issues and how to help them.

To avoid all these feelings, I used to take on 100% of the responsibility for said food issues, not expecting or even attempting to communicate anything. Reading Shauna Niequist’s Bread and Wine changed my perspective a little though:

The heart of hospitality is about creating space for someone to feel seen and heard and loved. It’s about declaring your table a safe zone, a place of warmth and nourishment. Part of that, then, is honoring the way God made our bodies, and feeding them in the ways they need to be fed. So this is the dance, it seems to me: to be the kind of host who honors the needs of the people who gather around his or her table, and to be the kind of guest who comes to the table to learn, not to demand.”

I love this because it helped me see the beauty in shared food experiences and realize that a lot of people truly want to care for others this way. And while I think it’s very important not to demand that, I now see the value in at least being honest and communicative with people in advance.

dinner party

So in the interest of providing some of that knowledge and bringing people together, I’ve compiled a few tips that I promise are easy to incorporate in most recipes. This is perfect if you’re one of those lucky omnivores at a loss for how to feed your friend or family member, as well as if you’re one of us unlucky allergy-prone people at a loss for how to feed yourself.

  1. Butter – Olive oil is a wonderful and healthy alternative. I hear coconut oil is as well, but I’ve never tried it. For baking, you can also do an equal parts replacement with vegan butter (I prefer this Earth Balance red box that is soy free, too).
  1. Milk – Coconut milk has the most neutral taste, in my opinion. You can replace equal parts in recipes, and you can simply squeeze in some lemon juice to create buttermilk. I prefer canned coconut milk (Native Forest, Whole Foods, or Thai Coconut) to the boxed versions.

–>Easy, dairy-free whipped cream: Stick a can of regular or full-fat coconut milk in the fridge overnight. The next day, keeping the can the same side up and not shaking it, take off the lid. Scoop out the thickened white portion from the top (leave the clear bottom portion for some other use or toss it), and whip it with vanilla and sugar to taste. Viola, delicious whipped cream. Tip: Best made when you actually want to use it, as it will harden in the fridge after a few hours.

  1. Flour – The lovely folks at Bob’s Red Mill have this down to a science. Literally. Simply buy a bag of gluten free all purpose flour (the red bag – great for breads, fried chicken coatings, pies, etc) or gluten free baking flour (the light blue bag – great for cakes, muffins, donuts, whatever baked good your heart desires) and use as you normally would for flour. Many gluten free recipes also say to add xanthum gum, but I never have, and everything still turns out just as I intended. The only thing I can’t figure out is cookies because they usually turn out best with Almond Flour (which is expensive), so I usually just don’t.
  1. Just ask! I don’t mind making something myself, offering tips for easy substitutions, or even just saying “yes, I can eat it” or “no, I’ll just avoid it.” I also get that sometimes it’s just not possible to make every dish allergy-free. And that’s ok, because you gave me a heads up, so I know you care and are looking out for me. I imagine and hope your other friends or family with food issues would feel similarly.
hydrangeas dinner party
What allergy-friendly food tricks or recipe go-to’s do you have? I’d love to add more to my repertoire!

I cooked! Lemon Zucchini Pasta

When I cook, it’s an event. It’s planned. The recipe is chosen a week in advance, the ingredients ready to be chopped days before it’s time. I ask the boyfriend to block of an evening, dedicated to my future masterpiece.

Last week I finally dug into a cookbook I received for my birthday, Food; Vegetarian Home Cooking by Mary McCartney. So far, I love this cookbook. Although I’m not a vegetarian, there are still some great, tasty ideas. Plus, there are pictures for each recipe which I’m a HUGE fan of.

Processed with VSCOcam with p5 preset

I decided to go with the lemon zucchini pasta recipe, but also had the boyfriend pick up some lemon-y chicken from Whole Foods (pre-marinated because that’s how us lazy kids roll).

Here is what you need:

  • Pasta
  • 3 tablespoons of olive oil
  • 2 medium zucchini, thinkly sliced
  • 3 cloves of garlic, finely chopped
  • 1 1/2 teaspoons of fresh sage, chopped
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 2 tablespoons of grated parmesan cheese (plus extra for more deliciousness)
  • 4 ounces of feta cheese, crumbled
  • zest of 1/2 lemon
  • sea salt and black pepper to taste

I wish I had some special instructions for you or things that I did differently that improved the recipe. But, alas. I’m not there yet in my cooking. I follow instructions to the T. One thing I couldn’t figure out though was how to finely chop garlic? Instead we ended up with pieces of garlic in the final product.

  1. Open wine bottle
  2. Pour wine glass
  3. Cook the spaghetti according to your pasta box’s instructions (obviously)
  4. Once the pasta is done, set it aside and drizzle some olive oil in there so it doesn’t get all sticky
  5. Using the same pan, combine the 3 tablespoons of olive oil and zucchini and sauté for 4-5 minutes
  6. Pour second glass of wine
  7. Add in the garlic and herbs, mix well and sauté for a couple more minutes
  8. Add in the cooked pasta and yea through, mix in the cheese and lemon zest.
  9. Season with some salt and black pepper
  10. Add more cheese. I love cheese.
  11. Share wine bottle and food with friends

Below are some pics of my cooking process, in case it helps! I forgot to get a picture of the final product though, shame. My boyfriend and I loved this dish! It wasn’t creamy or heavy, so you leave the meal nice and full but with room for dessert. Enjoy 🙂

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A good day for donuts

gluten free vegan donuts

My ultimate zen is a Songza playlist of the “sunshine indie” variety and a mid-morning baking session, which is also when the natural light is best for capturing photographs along the way.

Luckily, I never face a shortage of baked goods I want to try for the first or fortieth time. Ever since I tried Babycakes’ unbelievable gluten-free, soy-free, vegan donuts in New York, I have had a major craving. And is it just me or is there an unusually high number of donut recipes floating around Pinterest lately?

So this Saturday I took a short, relaxing break from what is shaping up to be a jam-packed January to try out this recipe I found from Bubble Girl Bakes.

The perfect playlist blasted, the sunlight hit just right and these guys turned out delicious. It’s been a good day.

gingerbread cake donut holes - gf vegan

Here’s her recipe, with my notes in parentheses.


3 tablespoons flaxseed, finely ground
½ cup warm water
¼ cup light extra virgin olive oil
¼ cup maple syrup (All I had on hand was the corn syrup variety…)
¼ cup molasses (I happened to have some gingerbread flavored syrup I used in its place)
1 teaspoon vanilla extract
1 cup + 2 tablespoons bg bakes gluten free all-purpose flour mix (I used a store-bought GF flour mix)
1 teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon sea salt
½ teaspoon baking soda

1. Whisk the flaxseed and water well; let sit for minimum of 5 minutes.
2. Mix all liquids including flaxseed mixture on high.
3. Sift dry ingredients in until just combined, each in order of how listed above.
4. Pour into a greased donut pan, roll on a pan for donut holes, whatever! I put the gingerbread ones in a cupcake pan I had, then finally had the bright idea to put the chocolate batter into an icing piping bag to shape into the traditional donut shape on a pan.
5. Bake at 375 F for ten minutes or until toothpick comes out clean.
6. Enjoy!

chocolate donuts - gf and vegan

I also tried her chocolate donut recipe, which was good (although the gingerbread ones win my vote). It was actually my first flaxseed baking experience, and I have to say, it went well! The donuts came out moist and not crumbly at all, which can sometimes be a problem with gluten-free baking.

Next up, jelly donuts!

Hemp Seeds

I’ve added a new food routine to my “trying to eat cleaner” diet. Introducing, Hemp Seeds!


I learned of Hemp Seeds the way I learn about anything anymore, from Instagram. It’s called a seed, but technically it’s a fruit that tastes mildly nutty.

Hemp seeds provides some fantastic health benefits. I’ve been putting about 3 tablespoons into my morning fruit shakes which gets me:

  • 11 grams of protein (!!!!)
  • a healthy anti-inflammatory 3:1 ratio of omega-6 to omega-3 fat
  • Serving of GLA, whose health benefits include (directly from cleancruisineandmore.com)
         – GLA can help reduce hormone-mediated nuisance symptoms (bye-bye PMS!)
         – GLA supports healthy hair, nail and skin health.
         – GLA decreases the tendency of inflammation in general. This can be helpful to anyone with          an inflammatory condition such as asthma, MS, fibromyalgia, arthritis, etc
         – GLA helps lower bad LDL cholesterol and improve cholesterol ratio
         – GLA supports a healthy metabolism and facilitates fat burning (some people who struggle             with weight loss despite eating a healthy diet get a weight loss boost simply by adding GLA           to their diets.)

Protein, better skin, and increased metabolism? Yep, sign me UP. So far, I’ve only included this in my morning shakes (frozen strawberries, frozen berry mix, kale, coconut water, vanilla soy milk for some creaminess). It kind of gives my shakes the slightest after taste of peanut butter. According to some of the sites I’ve looked at, other ways to eat hemp seeds is to include it as some extra texture on your pasta, dry roasted and seasoned, included on top of baked goods, amp up your salad or cereal, add texture to your yogurt, include in your oatmeal and I’m sure there’s more!

Unforunately they are a bit pricey, I bought a 13 ounce bag for like $15 at Whole Foods. I’m sure there are better deals out there, but either way I think it’s way worth it. Enjoy!


Dandelion tea

My only memory or thing to relate to when it comes to dandelions is when I was a kid and we’d rub it on other kid’s arms to make it look like pee. I don’t remember why this was so entertaining, as it really looks absolutely nothing like pee. But nonetheless, I would squeal and wheeze in fits of laughter over it, who knows. I was am a strange kid.

Well now I’m learning that all those hours of making fake pee was a complete waste of what is actually a super beneficial green vegetable. Is your mind blown? Dontchya just wish you could go back in time, sit yourself down and be like “Look, little Lydia, I know pee is literally the most hilarious thing ever for some weird reason, but one day you’re going to be drinking this stuff because Instagram told you to. So don’t be wasting all those dandelions, aight? Here’s a Flintstone vitamin. Go on, little Lydia. Oh hey and also, Ask Jeeves about Google and start investing your allowance in it. Just throwing that out there.” And then I’d skip off and become a millionaire. Anyhoo, I hinted at this tea infusion into my nightly routine in my Instagram Rabbit Hole post, and I know it’s been killing you.

I told ze boyfriend about ze tea, and he was into it too (he’s also started drinking lemon water in the morning, so proud). So during his trip to Central Market one day he called for tips on what he was looking for. After no success, he instead bought some chocolate chip cookies that I proceeded to completely inhale two times daily. Not quite the nightly routine I was looking for (but oh my God it was a delicious one).

So during one of my all too often Whole Foods excursions, I hunted it down. Mission completed. Also why are women better at finding things in a grocery store? Another question for another day.


Only because it was the brand featured on the Instagram post I saw about the tea, I went with Traditional Medicinals brand. They also had a PMS tea that the boyfriend suggested that I get, har har har. (But I do kinda want to get it)

I had low expectations as far as taste goes when I started on this venture and I suggest that you do the same. I’m sure I stuck a dandelion in my mouth at some point as a kid, and I don’t remember swooning over the taste. It doesn’t necessarily taste bad, but it’s not something that you’d crave if not for health benefits. It’s herb-y, but I kinda like it. It grows on you (pun intended). And it’s the correct taste for sitting in bed curled up with a book, if that makes sense.

Speaking of health benefits, “they” say there are a ton. I’m no scientist but here were the ones that drew me in:

  • Helps promote weight loss (can’t hate it)
  • Helps digestion (this seems like it’d be important before going to sleep, especially if you had a big dinner)
  • Improves liver function
  • Eases bloating
  • Helps achey joints & muscles (I’m 24 going on 60 some days)

If you’re interested, I got my facts here, and here.

I can’t lie, I didn’t feel much of a difference. I love an excuse to drink tea at night, and I think it’s a great way to calm down after a busy day, but my body didn’t feel too different. In its defense, I also haven’t been as strict with this habit and I don’t think “improved liver function” is something you can feel. Morning routines are easy for me to keep up with, but those nighttime ones are often much more difficult. My nights are less predictable. I stay at the boyfriend’s a lot and it that can throw me off, and if I go to a late yoga class I usually spend the evening hydrating and protein-ing to recover. There usually isn’t time or room to enjoy a hot cup of heaven.

So I wanna work on this. With the investment of a to-go cup, I feel like I could improve this routine. I need it. For instance, my back was killing  me all last week after some intense Monday evening back bends and I am sure dandelion tea could have helped me get passed it.

After I chowed down on a juicy burger and fries at Nick & Sam’s (I can’t eat clean all the time, that’s just boring), I enjoyed a hot cup of tea to apologize to my digestive system. I hope to keep up the habit, and then hey, maybe my liver will forgive me for college.

Autumn quinoa bowl

I bought some quinoa seeeeveral weeks ago (maybe more than a month?) in the vain hope that I would find a recipe to cook with it, without even being fully confident on its pronunciation. Anyone who frequents a Whole Foods can likely relate to this feeling. I was fascinated by it. It looked like carbs.. but it was protein. How could his beautiful thing exist?

And then I actually tried it for the first time two weeks ago in a salad at Whole Foods..LOVE at first taste. It was delicious and I absolutely could not get enough! But… I still hadn’t found a recipe that intrigued me enough to try (and was easy enough for me to try).

It’s really no secret that I’m ain’t a cook. But it turns out to eat clean you have to be able to cook clean. So, here we are. Me with two cups of dried quinoa and no idea what to do with it.

Then last week I stumbled across this recipe from Andrea Hood on Instagram, and honestly I can’t remember which account it was (more problems of the Instagram rabbit hole). But I mean it has dried cranberries in it so I was pretty much sold from the start. It’s taken me a week to gather the ingredients and NOW it’s time to actually prepare the meal, and ya’ll… I DID IT! And it was damn tasty.

Autumn-Quinoa (1)

Here are the ingredients/directions from Andrea’s blog post:


  • 2 cups organic Quinoa
  • 2 cups organic butternut squash, peeled and cubed
  • 1/2 bunch organic kale
  • 1/4 cup organic raw pepitas (pumpkin seeds)
  • 1/4 cup organic extra virgin olive oil
  • 1/4 cup unsweetened dried cranberries
  • 1/4 cup pure organic maple syrup
  • 2 Tbsp. balsamic vinegar
  • sea salt and pepper to taste


  • Preheat oven to 375 degrees F.
  • Peel and cube the butternut squash into small bite sized pieces.
  • Place butternut squash on lined or greased cookie sheet and cook for 35 minutes, or until you can stick a fork into it with ease.
  • Cook quinoa on the stovetop according to package directions, and set aside.
  • While the quinoa is cooking, take a small skillet over medium heat and lightly toast the pepitas to really bring out their flavor. Make sure to move them around often so they don’t catch and burn. Toast them for about 5 minutes until they are just starting to brown and you can smell the “nuttiness” – again, don’t let them burn because that will ruin the flavor.
  • In a large bowl, combine the olive oil, maple syrup, balsamic vinegar, and cranberries. When the quinoa and pepitas are finished, add them to the bowl and stir to evenly coat the quinoa.
  • While the quinoa is still warm, you want to take the kale and remove the leaves from the stems by tearing off bite sized pieces. Add the bite sized pieces to the bowl and toss to combine.
  • Lastly, once the butternut squash is cooked, add it to the giant quinoa bowl and lightly toss it to combine.
  • You can enjoy this dish warm or at room temperature – it’s delicious either way and it makes kick-ass leftovers.

To make the Quinoa, I used my girl Gwenyth Paltrow’s recipe found online at Goop.com. My only issue is how in the hell do people wash quinoa before you cook it? I’m gross and didn’t wash mine first out of pure confusion. It’s so tiny, what magical contraption exists that it won’t fall through (that I can find at Kroger)? And since I don’t know how to do anything, I also had to watch a video on how to peel a Butternut Squash (I also had to Google “Butternut Squash” at the grocery store to get the right stuff…so that’s where we are on that..)

I love this recipe. It’s just so simple. The only thing I wasn’t sure about was the pepitas. I’m prone to starting small fires in the kitchen, so I was so nervous cooking these that I don’t think I cooked them enough. No harm done though, you hardly notice.

The dish also smells kinda funky. Not sure why. But who cares, it tastes delicious especially considering how healthy it is! I had a small bowl post 5 mile jog and filled up supa fast. This recipe also makes A LOT. So when she she says it makes for “kick-ass leftovers”, it makes a ton of kick-ass leftovers.

My only other complaint is that I had to use like SO MANY dishes and pans. Is that normal for cooking something? Perhaps it is. Either way clean up was not that much fun, and I’m glad it made so much so I won’t have to clean it up again anytime in the near future.

All in all, I’m one happy full clean eating camper. Excuse me why I go dive into my leftovers…

Scones for brunching

Well friends, I made up for the prior weekend’s purposeful antisocial agenda by emerging from my cocoon as a full-fledged social butterfly this weekend. Celebrating a friend’s birthday at The Foundry, treating Lydia’s cousin to a one-night version of the Dallas Experience (drinks overlooking the skyline at NYLO followed by late-night early morning Velvet Taco), hot dogs behind home plate at a Rangers game, North Park shopping and a Teavana splurge followed by Rusty Tacos with a visiting Fort Worth friend, Sunday brunch with Lydia and our loverly friends…whew.

I’ve also recently become a tad addicted to Instagram as of late so you can even see the discrepancy for yourselves.

Last weekend:

jennifer lawrence vogue

This weekend:

the foundry - chicken scratch dallas

the rangers ballpark in arlington


strawberries and cream scones

Which leads me to the below recipe, found at Sarah Bakes Gluten Free Treats. It was pretty delicious while, like all things gluten-free/vegan baking, pretty trial and error. For example, I subbed Bob’s Red Mill baking flour for her flour blend in an effort to be financially and time efficient (read: cheap and lazy). This led to more of a cupcake-like batter consistency than cookie-like, resulting in a first round of very flat, wide wanna-be “scones.” Using only about 2/3’s of the called for coconut milk and adding in a little more flour definitely helped the next time around!

gluten free vegan strawberries n’ cream scones

  • 1 3/4 cups Sarah’s gluten free flour blend (Or in my case, Bob’s Red Mill gluten-free all-purpose baking flour)
  • 1/2 cup organic cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons Earth Balance vegan butter, chilled
  • 1/2 cup So Delicious unsweetened vanilla coconut milk (For me: 1/3 cup)
  • 1 cup fresh strawberries, diced (Even more is better!)
vanilla glaze
  • 1 cup organic powdered sugar
  • 2 tablespoons So Delicious barista style coconut milk french vanilla coffee creamer

They ended up being a pretty big brunch success, and testing two batches means I get to start my mornings all week long with baked sweetness I can actually eat. We also enjoyed White Peach Gin Fizz cocktails, which fit my gin phase and peach craving quite nicely. So nicely in fact, that I forgot to take a picture in all the excitement of actually drinking them so you’ll just have to take my word for it or try the recipe out for yourselves…