Honey Butter Biscuits made with LOVE!

February 3, 2013 by · 6 Comments

Honey Butter Biscuits made with LOVE!

Something as simple as baking up a batch of heart-shaped biscuits is such sweet way to add a little extra love to start the day! I‘ve always felt that it’s these little extra expressions of love and care that add up to making your family feel extra special! And it’s these sweet gestures that also serve to forge happy memories that last a lifetime!

A fond memory dear to my heart is how my Mom would make my brother and I the most adorable little Mickey-Mouse pancakes. She would decorate them with bits of fruit and chocolate chips so they looked just like their namesakes – it really made our day!

So as I putter around the kitchen, I often try to think of little extra ways to say “I love you” in the meals I’m serving to my family. It’s lots of fun to see them smile, or even sometimes roll their eyes at some of my silly concoctions (as in the case of my just-turned-teen getting a meal arranged like a smiley face – LOL!).

Honey Butter Biscuits made with LOVE!

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Honey Butter Biscuits made with LOVE!

Honey Butter Biscuits made with LOVE!

Ingredients

Instructions

    Make Honey-Butter:
  1. Using an electric mixer, blend the softened butter, honey and vanilla together until well combined.
  2. Using a rubber spatula, remove honey-butter from the mixing bowl and place it on a sheet of plastic wrap.
  3. Shape it into a log or a rectangle. (I use the top of my butter dish as a mold to shape the honey-butter into a rectangle - simply place the plastic wrap into the top of the butter dish and press the honey-butter into it.)
  4. Refrigerate honey-butter overnight, or at least 2-3 hours until completely firm. (You can also store honey-butter in the freezer.)
    5. Make Biscuits:
  5. Preheat oven and prepare biscuit dough according to recipe instructions.
  6. Roll out biscuit dough and use a heart-shaped cookie cutter to cut out biscuits.
  7. Bake biscuits according to recipe instructions.
  8. While biscuits are baking, use a tiny heart-shaped cookie cutter to cut the honey-butter into heart shapes, if desired.
  9. Serve biscuits warm with honey-butter and strawberry jam. Enjoy!
http://thenourishinghome.com/2013/02/biscuits-made-with-love/

What are some of your favorite ways to add a little extra love to your family’s meals?

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Garden Herb Biscuits (GF)

January 8, 2013 by · 21 Comments

Since it’s wintertime, I decided to cut back most of my herbs in my little container garden.
I chopped up about half and froze them like I normally do, but then decided to slowly air-dry out the rest to create a nice assortment of homemade dried herbs too. (I was inspired by this post on how to preserve fresh herbs over at Keeper of the Home.)

Once they were done drying, I was eager to try them out. So I decided to use an assortment of these fresh-dried herbs to make these delightful grain-free biscuits. I usually make them with fresh herbs (as shown in the photo), but I’m happy to report that they are just as tasty with dried herbs too!

These light and fluffy, yet filling, biscuits are just a simple twist on my popular Almond Flour Biscuits recipe. We find these savory little fellows to be the perfect accompaniment to hearty wintertime soups and stews, as well as roasted chicken. We hope you enjoy them too!

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Garden Herb Biscuits (GF)

Yield: 6 four-inch round biscuits

Garden Herb Biscuits (GF)

Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/2 cup shredded grassfed cheddar cheese
  • 1 1/2 tsp finely minced fresh herbs, or 1/2 tsp dried herbs (I use a combo of thyme, parsley & rosemary)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/8 tsp garlic powder
  • 2 large eggs

  • 1/4 cup organic buttermilk

Instructions

  1. Preheat oven to 350 degrees. In a medium bowl, combine almond flour, cheddar cheese, herbs, baking soda, salt and garlic powder.
  2. In a small bowl, whisk together the eggs and buttermilk until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
  3. For quick and easy drop biscuits: Drop biscuit dough by large spoonfuls onto a parchment-lined baking sheet, placing the biscuits approximately two-inches apart.
  4. For classic-style rolled-looking biscuits: Scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand.
  5. Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean. Serve warm with butter. These make the perfect accompaniment to hearty soups and stews!
http://thenourishinghome.com/2013/01/garden-herb-biscuits-gf/

Do you have an herb garden? What are your favorite ways to use and preserve your fresh-grown herbs?

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Pumpkin Pie Muffins (GF, DF option)

September 21, 2012 by · 32 Comments


Happy First Day of Fall!

In Southern California, about the only way we know that fall has arrived is when the supermarkets start stockpiling cans of pumpkin puree.

Good thing, because I just adore the flavor of pumpkin and the spices that go along with it! The culinary possibilities seem limitless … pumpkin baked goods, pumpkin soup, pumpkin butter … The only question becomes, just how many cans of pumpkin can I fit in my pantry? LOL!

These grain-free pumpkin spice muffins are so moist and delicious – definitely a wholesome way to celebrate the fabulous flavors of fall! So get those cans of pumpkin puree ready (or even better your own homemade pumpkin puree), because not only is pumpkin delicious, it’s highly nutritious too!

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Pumpkin Pie Muffins (GF, DF option)

Pumpkin Pie Muffins (GF, DF option)

Ingredients

  • 1 3/4 cups blanched almond flour
  • 1/4 tsp celtic sea salt
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground ginger
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1/4 cup whole milk yogurt (see *note below if you’re dairy-free)
  • 1/3 cup organic raisins
  • 1/4 cup crispy walnut pieces, plus extra for sprinkling

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with 12 paper liners.
  2. In a large bowl, combine almond flour, salt, baking soda, and spices.
  3. Using an electric mixer low speed, blend together the pumpkin, eggs, maple syrup and yogurt (if DF, see *note below) until smooth.
  4. Pour wet ingredients into the dry and whisk together until well combined.
  5. Gently fold in the raisins and walnuts.
  6. Fill muffin liners 2/3 full with batter. Sprinkle tops with additional walnuts, if desired.
  7. Bake for 20 minutes at 350 degrees.
  8. Then, turn the oven down to 325 degrees and continue baking another 10 minutes, until a toothpick inserted in center comes out clean.
  9. Allow to muffins to cool about 10 minutes in pan. Enjoy!

Notes

Dairy-Free Option: If you're DF, simply replace the yogurt with unsweetened applesauce. Enjoy!

http://thenourishinghome.com/2012/09/pumpkin-pie-muffins-gf/

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