I was in the middle of making pumpkin scones, already anticipating their warm, flaky, cinnamon-y deliciousness. I had already mixed up all the dry ingredients and cut in the butter. I opened the fridge to grab the bowl of leftover pumpkin puree that was sitting right…there. I know it was there. I didn’t use it up already, did I? No. Well, maybe it’s on this shelf…or this one…or in the cheese drawer…no…well, where is it?
After walking away, then returning and taking one last glance to make sure the bowl hadn’t been sitting right in front of my eyes the whole time, I finally picked up my phone to call T.
“Hi, Beautiful,” he answered, as he always does.
“Hi…um, I’m missing something.”
T said, “Uh…yeah…what is it?”
“My pumpkin puree. I know I had some sitting in the fridge, and I can’t find it!”
T’s next words explained it all: “Yeah, it turns out that the bowl of chili I took to work for lunch today wasn’t really chili.”
…that if you take a recipe for pumpkin scones and cut the butter in much too finely with a food processor, add an egg, put in more sugar ’cause the last time you made the recipe it wasn’t sweet enough, and use a mixture of plain yogurt and milk in place of buttermilk, you end up with scone-shaped pumpkin muffins?
Okay, okay, what with the thunderstorms today and the cooler weather, I think I’m finally ready to acknowledge the arrival of fall. I had a little birthday money, so I decided to splurge on some fall pastry cutters from Williams-Sonoma. I figure I can use them for many years to come to make cookies and decorate pies. I tried the cutters out today and made some gluten-free cookies using coconut flour and almond meal.
Happy third birthday to D.L.F.!
D.L.F. helped T put up streamers and balloons this morning, and then my parents took the kids for a while so T and I could take care of more party preparations. I baked a gluten-free coconut carrot cake based on this recipe, although I tweaked it by using a mix of brown rice and coconut flours, and adding extra eggs, some applesauce, and xanthan gum, and using honey and stevia in place of sugar. Oh, and using half butter and half coconut oil for the oil. With all those changes, I was really hoping the cake would turn out all right, and it did. It was moist and tasty. I frosted it with a cream cheese and maple syrup frosting. We had lasagna and salad for dinner.
The kids had a wonderful time with my parents and Uncle J, who kindly brought his guitar and played lots of fun songs. D.L.F. received lots of nice presents, including some new clothes, books, Duplos, and perhaps his favorite gift, his very own tricycle (“It’s a motorcycle!” he gleefully exclaimed as T wheeled it down the hallway toward him). What is nice about the trike, since we live on a busy street and don’t have a yard of our own, is that is folds up and is pretty light, so I can just hook it over the handlebars of the stroller when I walk the kids to the park, and D.L.F. can ride it there.
Oh yeah, this little imp was at the party, too:
I’m giving my body a break from wheat for a while, so I’ve been searching out lots of wheat-free recipes. I made these delicious pancakes for lunch today. The batter is thin, so they turn out almost crepe-like. If you leave out the stevia (and vanilla and cinnamon, updated 3/2), I think they could also be a great “wrap” to hold sandwich fillings, but I haven’t tried that yet.
1 cup cottage cheese
1 tablespoon butter, melted
1/2 teaspoon vanilla
1/4 cup gluten-free flour mixture (I used Bob’s Red Mill gluten-free all purpose baking flour)
1/2 teaspoon baking powder
approximately 1/8 teaspoon stevia powder (or 2 1/2 teaspoons sugar)
1/4 teaspoon salt
1/4 teaspoon cinnamon
Blend all ingredients in blender for 10-15 seconds. Cook on lightly greased moderately-hot skillet, flipping once, until both sides are lightly browned.
1 cup heavy cream
1 package (8 oz) cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons granulated sugar
1 can (16 oz) whole-berry cranberry sauce
1 can (8 oz) crushed pineapple
3/4 cup chopped pecans
Whip heavy cream and reserve. In separate bowl, combine cream cheese, mayonnaise, and sugar; mix well. Stir in cranberry sauce, pineapple with its juice, and pecans. Fold in whipped cream. Pour into 8x8x2-inch pan and freeze until firm. Remove from freezer 5 minutes before serving.
It’s kind of nice to know the gender of our soon-to-be-born little one (assuming the ultrasound technician was correct!). Now we always call her by name (when we’re by ourselves–we are keeping her name secret until she’s born). Today I had some time to start working on a picture for her room. It’s been a while since I did anything crafty, and I enjoyed it.
I used some scrapbooking cardstock to make a mat to fit an 8×10 frame. It took a lot of calculating just to cut out one rectangle and two ovals! This is what I ended up with:
If you can’t tell from the picture, the mat is light pink and the oval frames are light yellow. In the rectangle, I will cross-stitch the letters of Baby Girl’s name using a lettering set from 2001 Cross Stitch Designs. Here’s a picture out of the book of a couple letters from the set. Sorry it is kind of blurry.
In the left oval, I will put a picture of Baby Girl. In the right oval, I will cross-stitch a picture of two pastel butterflies (from the same book) near the top, and under that, I will record her birthday, weight, and length.
For dinner tonight, I made hot pockets. I made one recipe of this pizza dough, divided it into eight pieces, and rolled each into a circle (approximately 8-9 inches in diameter). Then I plopped on some shredded mozzarella and cheddar cheeses, ground beef cooked with onions and garlic, and some of this pizza sauce. I folded each circle in half, pinched the edges together, and topped each with a little more sauce and a couple slices of mozzarella. I baked the hot pockets at 400 degrees for 15 minutes. Yum!