Thursday, December 31, 2009

Tweaked Scone-y Goodness

Last night I threw together Babycakes' "Raspberry Scones" (pg. 42). Since I didn't have raspberries I used raisins in the batter and sprinkled cinnamon on the tops of the scones before they baked. The soft batter was easy to manage. I had to distract myself while the sweet and spicy slightly-crusted pillows-of-heaven baked then cooled. The first bite was warm, moist and flavourful...success! (Butter wasn't necessary!)

Next time, I want to try the recipe with raspberries. The next time, cinnamon chips. The next time...well, you get the idea!

Spelt flour was used again for this recipe, and it worked well. Sadly, spelt flour isn't gluten-free, but it is usually digested better than whole wheat. (Ask your nutritionist or doctor before you try spelt if you follow a gluten-free diet.) Someday, I'd like to make these scones with garbanzo-fava bean flour or another kind of gluten-free flour. I'll share the results!

Monday, December 28, 2009

Flourless Chocolate Cake

This recipe from is phenomenal! My grandparents and I polished off half of the cake in one sitting.

My "tweaking:" add a teaspoon of espresso powder!!!!!


First project from Babycakes cookbook: Spelt Biscuits!

Since I was hoping to create the KFC-paralleled spelt biscuit brilliance, as stated in Babycakes by the shop's customers (page 37), I was slightly disappointed by my first attempt. Picturing the flaky, all-purpose flour southern classic, the result was not flaky, it was heartier in texture with a coconut and almost wild aftertaste. They are good...just different.

What I would do differently next time: use a coconut oil that will bake better at a high heat to help the biscuits rise. The awesome Coconut Oil by 365 Organic that I used was for "Medium Heat--up to 280 degrees."

Conclusion: Slap a bit of butter and drizzle agave nectar or honey and they are simply delicious!