summer kefir scones – 2 ways

Kefir Scones -

this post was created in partnership with Green Valley Organics.

during the work week
i’m an early bird,
typically up before the alarm dings.
it’s unusual indeed for it to go off,
and when it does happen,
it’s a sign i slept really well,
and the day can be considered a victory
before it even starts.

we attempted to view the eclipse on monday,
there we were,
dw & i with our shoddy recalled goggles
that we purchased weeks ago,
standing under a heavy blanket of grey clouds,
it was like Mordor,
and then right as 2:42pm was imminent
the clouds opened
and we were rained on.
not so victorious,
but hilarious regardless.

summer is winding down,
our zucchini stash is ridiculous
and every time i bite into a peach
i’m reminded that august is going away
and september is right behind it.
i’ve stashed a few peaches
and shredded zucchini in the freezer,
to make some breakfast scones in winter,
when it’s bleak and i require
some kind, any kind, of pick-me-up.
these summer scones:
victory indeed.

this post is sponsored by green valley organics. all thoughts and opinions are my own. the first time i discovered this product, i damn near cried. dairy can be in my diet again without any adverse impact. basically, they’re making my dairy dreams come true. thanks so much for supporting the sponsors that keep morestomachblog up+running, toot-free.

Kefir Scones -

Lemon Zucchini Scones or Peach Lavender Scones
makes 8 each

1 1/2 cups spelt flour
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg (nix if making peach lavender scones)
1/2 tsp salt
2 TBL butter, cold and cubed
1/2 cup plain, whole milk kefir
3 TBL maple syrup
zest of one lemon (1 TBL dried lavender)
1 cup shredded zucchini, wringed/squeezed dry as much as possible (or cubed peach slices)

preheat the oven to 375°F, and line a baking sheet with parchment paper.

in a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

cut in the butter with a fork until the mixture resembles fine crumbs.

pour in the kefir and maple syrup. add in the zucchini and lemon zest. (or peaches and dried lavender)

dump the mixture onto lightly floured counter top. shape into a disk and cut into 8 segments.

transfer to prepared baking sheet. bake for 18-20 minutes, or until lightly golden.

cool on pan for a few minutes and then transfer to wire rack to fully cool.

cover well. i usually keep them in large pyrex container, in the fridge. when i’m ready to eat, i toast them just a smidge in the toaster oven for some added warmth and crunch.

BAM!

Kefir Scones -

4 years ago: vietnamese pickled carrots & daikon
3 years ago: blueberry swirl muffins
2 years ago: summer salsa
1 year ago: homemade chocolate covered popsicles

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B.O.T.C.H. Cream Cheese Spread

BOTCH Cream Cheese Spread

this post was created in partnership with Green Valley Organics.

in college i had a secret job.
secret because i wasn’t allowed to work
during the school term,
it was deemed that i was to focus on studying,
#TigerParents
but i deemed that i needed to focus
on how to pay covers into bars/frat parties.
#Priorities
i worked at a bagel shop
right off campus
where i learned the subtle art
of slapping on full fat cream cheese for sorority girls.
#AlphaAlphaKissMyAss
this was in the time before
real dietary restrictions,
like gluten-free or nut allergies for others,
and most notably for me, lactose intolerance.

for a time i didn’t eat bagels,
due to the over-saturation of the stuff,
but also due to not being able to consume it
slathered with full fat cream cheese.
now, both are back in my life.

happy end of july,
hello august,
we are sweaty, but well,
hope you are too, friends.

BOTCH Cream Cheese Spread

this post is sponsored by green valley organics. all thoughts and opinions are my own. the first time i discovered this product, i damn near cried. dairy can be in my diet again without any adverse impact. basically, they’re making my dairy dreams come true. thanks so much for supporting the sponsors that keep morestomachblog up+running, toot-free.

B.O.T.C.H Cream Cheese Spread
*note: this cream cheese is softer than that of regular cream cheese. if you’re using a regular cream cheese, leave container out for 15-20 min to soften a bit.
**note: this was a super popular flavored cream cheese at the shop, but the original recipe uses fresh tomatoes, dried chives and red or white onions. due to the wetter consistency of this product, i went dry with the tomatoes and made sure the chives and spring onion were wiped dry after washing.

1 container of green valley organic lactose-free cream cheese
1/3 cup of crumbled bacon
1/4 cup fine chopped spring onion
1/3 cup rough chopped dried sun-dried tomatoes (not in oil!)
1/4 fresh chives, finely chopped

in a stand mixer whip/cream the cream cheese a bit, not too much, it is soft already but you want it pliable enough to take on the added ingredients.

add all the ingredients in the bowl and mix it real quick, just enough to combine everything together.

transfer mixture to a container with a lid.

fridge, covered, to firm up.

spread on your favorite bagel or toast.

if you’re feeling fancy, it makes a great sub for mayo in a generic BLT sandwich.

BAM!

BOTCH Cream Cheese Spread

4 years ago: green tomato & mint chutney
3 years ago: homemade thai iced tea
2 years ago: not a damn thing
1 year ago: chilled somen noodles with cold mushroom broth

s’mores pound cake

s'mores loaf

it’s been 2 weeks since our vacation
with the nephews
while i don’t miss the bugs
or shitty water pressure
i miss the idyllic pace
evening grilling
star skies
and camp fire

s’mores is not new to my life,
but it’s not often in my life.
that needs to change.
starting now.

s'mores loaf

s’mores pound cake
adapted from food&wine

*note: i made 2 loaves, for a recent girls night in gathering. i ended up baking it for longer than i would’ve liked, and i thought it came out dry, but the ladies enjoyed it fine.

1 1/2 sticks soy butter, softened (i used earth balance)
1/2 cup sugar
1/4 cup dark brown sugar
1 1/2 cups spelt flour
1/2 cup finely ground graham cracker crumbs, from half a sleeve
3/4 tsp baking powder
1/4 tsp salt
5 TBL lactose free half/half
3 large eggs
1 TBL pure vanilla extract

chocolate swirl:
3 TBL melted soy butter
2 TBL unsweetened cocoa powder

pre-heat oven to 325F. crease a 8×4 loaf pan. set aside.

in a mixing bowl, cream the soy butter with the sugars. in another bowl whisk the dry ingredients. and then in yet another bowl mix the liquids. keeping the mixer on medium, alternate btwn the wet and dry ingredients.

pour half the batter into prepared loaf pan. spoon in the chocolate swirl mix along the length of the loaf pan. top with the rest of the batter. using a chopstick swirl the batter around, but don’t aim to mix everything.

bake for about 50-55 minutes.

cool in pan for 15 minutes, and then turn out on rack and cool completely.

chocolate ganache

8 oz bittersweet chocolate, rough chopped, in a bowl
4 oz of lactose free half/half

heat the half/half in a small saucepan, just to boiling.

gently pour the half/half into the bowl of chocolate. ignore it for 10 minutes.

seriously.

after 10 minutes, stir until mixed through. it’ll be liquid-y but as it cools it’ll thicken up.

for the marshmallow fluff, i used this recipe.

to assemble, spread the ganache over the loaf and spread the fluff to your heart’s content. sprinkle with graham cracker crumbs as desired.

BAM!

s'mores loaf

4 years ago: spicy cantaloupe salad
3 years ago: pickled beets
2 years ago: not a blessed thing
1 year ago: fast ‘n dirty bread & butter pickles

blueberry almond blondies

Blueberry Almond Blondies

i think it’s common knowledge,
i don’t know,
that blondies are brownies?
but without the chocolate.
i never understood that,
because without chocolate
what’s the point?

it’s mid-july,
my hair is in a ponytail
we survived our week with the nephews
(i’m officially the shortest Wilson now…)
and, somehow, i find myself
ridiculously entangled in a Korean Skincare Routine.
most of the things i do is for the laughs,
and this right here is garnering a shit ton of that,
especially since i’ve been video-ing the washing my face endeavors.

in other news,
we watched The Big Sick, which made me laugh-cry-cringe-roll-my-eyes
we’re watching Big Brother, and stupidly i’m hooked
we’re also watching A Place to Call Home and the Doctor Blake Mysteries,
both on PBS (the latter on netflix, too!)
we watched hasan minhaj’s homecoming king, that was sad and entertaining and mainly funny
being from baltimore, of course we watched the Keepers, which is a tragic and frustrating watch.
last, i’ve been listening to a silly lil podcast that usually has me howling: Potterotica. yeah. no words.

to answer my question above,
the point is,
i had all the ingredients,
plus blueberries
and i thought it was high time i tried blondies.
and now i get the point.

Blueberry Almond Blondies

blueberry almond blondies
adapted from dolly+oatmeal and tending the table

*note: the original recipe calls for arrowroot powder, which i don’t have and i didn’t want to add yet another random ingredient into the cupboard. thankfully cornstarch makes a great sub. also, it calls for an ass amount of sugar and since i seem to measure things with my ass, and not wanting to add more inches to said ass, i cut the sugar amount by alot (i don’t know what the math equation is, just know i cut it back). it’s still plenty sweet.

1 1/4 cups almond flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp salt
2/3 cups sugar
1/2 cup olive oil
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
handful of fresh frozen blueberries
sliced almonds, toasted, for garnish

preheat oven to 350°F. grease 8×8″ square baking pan, set aside.

in a large mixing bowl, add the almond flour, cornstarch, baking powder, sugar and salt, mix with whisk or fork.

one by one by, add in the liquid ingredients: eggs, olive oil and extracts.

still till combined, it will be thick. don’t be alarmed.

pour batter into prepared pan, and spread evenly to all corners.

bake for 14 minutes.

remove and strew berries around, try to not be like me, and spread out the berries evenly.

bake for another 15 minutes, until the edges get browned and looks crispy.

cool and remove from pan, scatter the toasted sliced almonds, cut into squares, or tear off chunks and eat by handful, whatever, i’m not judging you.

BAM!

Blueberry Almond Blondies

4 years ago: chocolate wonderfuls
3 years ago: blueberry clafoutis
2 years ago: strawberry + kefir popsicles
1 year ago: chicken enchilada bake

eleven madison park granola

Granola

it’s the point in the
season/life/year where i spend less time
in front of the computer,
even less time behind the camera,
and practically no time in the kitchen.
initially i fight it,
because what else is there to do,
and most importantly,
what will we eat??

simultaneously though,
i can’t force it,
if i’m not feeling it,
i’m not feeling it.
anything more than that
rings kinda like a farce,
and if there is one thing
i sound vaguely very pretentious about,
it’s the authenticity of whatever.

today’s recipe requires minimal kitchen time,
and it’s perfect to have for breakfast with milk,
or smother in kefir for dinner.
cus sometimes you just gotta go with it.

Granola

eleven madison park granola
adapted from eleven madison park

*note: dw & i dined at eleven madison park for his birthday a few months ago and they gave us their granola as a parting gift. short of going back there to dine, i had to make it at home. their version is sweeter, and initially i would halve the sugar amount, and now i just nix it completely. i think the key is the olive oil and low temp. it is so good, it’s well worth forcing myself into the kitchen to put together. my office sidekick cj swears by it, tells me i need to quit my day job and become a crunchy granola hustler. don’t tempt me.

**note: this recipe is for 1 batch, but we typically double it.

***note: depending on what we have available and what we buy, we’ve bought nuts and coconut chips already roasted (or salted) and we would adjust the seasoning accordingly, or omit the stuff that wasn’t raw until the end. use your best judgement

2 3/4 cups rolled oats
1 cup shelled pistachios (ideally, raw and unsalted)
1 cup unsweetened coconut chips (ideally untoasted)
1/3 cup pumpkin seeds, raw
1/3 cup sunflower seeds, raw
sprinkle of kosher salt
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3/4 cup dried sour cherries or raisins

preheat oven to 300F.

in a large bowl, mix together the raw ingredients.

in a small saucepan, warm the maple syrup and olive oil on low.

pour the warmed liquid on the raw ingredients and mix through, making sure all the dry ingredients are coated well.

on a rimmed baking sheet, lined with parchment paper, dump the granola on it and spread it out. bake until dry, about 40 minutes. be sure at the half way mark to stir granola around.

when the time is up, stir the granola one last time and allow to cool in the oven with the door open.

when it’s at room temp add in the cherries or raisins and whatever remaining ingredients that were not raw and mix through.

store in air tight containers, will keep for a week or two. we’ve managed to consume within that time frame, so i’m unsure if it’ll keep freshness beyond that.

BAM!

4 years ago: dutch oven bread
3 years ago: miso ramen
2 years ago: grass jelly with chia seeds
1 year ago: chia tea