White Chocolate, Pomegranate Scones

My daughter was recently in Chicago. She messaged to tell me that she had "the best doughnut ever", it had a pomegranate glaze with white chocolate curls on top. She went on to suggest that the flavors would make a great scone, if I cared to try.

I did.

It was so pretty, just a hint of pink from the Pom juice, white chocolate curls scattered on top of the glaze.

I made a smaller version because I didn't want the leftovers, I usually nibble them until they are gone...not good.

The odd ingredients you may not have on hand are a white chocolate bar, I used 1/2 of a Lindt bar, and a small bottle of POM juice.

Ingredients:
1 cup all-purpose flour
4 teaspoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons grated white chocolate
1/2 cup heavy cream
3 tablespoons POM juice
Glaze:
1/2 cup powdered sugar
dash salt
1 tablespoon cream
2-3 teaspoons POM juice to make a smooth glaze

Begin by using a vegetable peeler on the white chocolate to curl down the sides, when they are too small to peel, grate the rest.

Stir together the flour, sugar, salt, and powder. Add the grated chocolate

 stir until incorporated.

 Mix the cream with the POM juice,

 add to dry mixture.

 Stir just to combine.

 Pat into a disc on a sheet pan lined with parchment paper,

 cut into 4 pieces and separate slightly.

 Bake in a preheated 400F oven for 8-11 minutes, just until the bottom edges begin to brown.

Mix all the glaze ingredients. 

 Drizzle on top, then while the glaze is still wet, scatter the chocolate curls on top.

 Enjoy with the rest of the POM juice, or a cup of herbal tea, or what ever sounds good to you!

My Favorite Muffin in a Mug So Far! Samoa! Gluten-free, Trim Healthy Mama (S), Sugar-free

A couple weeks ago, Gwen's Nest, posted a Samoa milkshake. If you like Samoas but have not tried it, go, now, make it, it is that good! However, I live on the edge of the snow belt, it is cold here, and currently we are under several inches of the white fluffy stuff. I didn't want a milkshake today, I wanted a warm, flavorful muffin. *Just poked the last bite into my mouth, yummm, happy.* 

I wish I could share a bite but the best I can do is share a picture, and recipe; you have to make your own. 

There is the picture, and here is the recipe. 

Samoa Muffin in a Mug 
1 tablespoon coconut oil, butter, or MCT oil
2 tablespoons flax meal
3 tablespoons almond meal
1 tablespoon erythritol
dash stevia
1 egg
1/2 teaspoon baking powder
1/2 teaspoon vanilla
dash salt
1 square chopped 90% chocolate, I used Lindt
2 tablespoons shredded coconut, unsweetened
1/2 teaspoon coconut extract
1 teaspoon caramel flavor
1/2 teaspoon butter flavor
Mix all in lightly oiled mug, I used a small pyrex glass container. 
Bake 350F. for 20 minutes or 1 minute in microwave.
Here is the usual stream of photos.

I love Muffins, they are a great grab-n-go snack, or breakfast on the run. Sometimes I will line up the glass containers and make a string of muffins, varying the flavors in each, this way I can just put 1/2 or whole muffin in ziploc baggies to drop in my purse as I run out the door for appointments or errands. 
Enjoy!

Tuesday Link-up at Gwen's Nest
Trim Healthy Mama

Espresso, Chocolate Chip "Muffin in a Mug" - GF, Sugar-free, THM (S)

I am so fond of Autumn, with it's deeper, richer flavors, after spending the summer with the cool, lighter versions of everything from food to clothes, it is a welcome change. It is a sad thing to put away the sandals and capris, but ah, my favorite wool sweater.

My favorite breakfast is a strawberry smoothie. I can have one for breakfast everyday and not become bored with it. Today, however, the house is cold, the temperature outside has dropped and the furnace is broken. I did not need an ice cold smoothie! I needed my wool sweater and a hot muffin!

I hesitated to post a "MIM" , muffin in a mug, because there are so many recipes already and all so similar. But this has to be my favorite variation, thought up while shivering in my kitchen holding a steamy cup of coffee, it feels less eggy or spongy, more like the flour muffins we are all used to. I hope you enjoy it.

Ingredients:
1 tablespoon butter, melted
3 tablespoons almond flour/meal
2 tablespoons flax meal
3 teaspoons erythritol
2 dashes pure stevia
1 egg, medium or large
1/2 teaspoon baking powder
1 teaspoon vanilla extract
generous pinch of salt
1 heaping tablespoon 90% chocolate, chopped ( I used Lindt )
1/2 -1 teaspoon espresso powder or instant coffee powder

Directions:
Spray or sparingly butter the mug or ramekin, I am using a glass Pyrex container which is a perfect size for the "Muffin in a Mug" recipes from Trim Healthy Mama , bonus is that if I am packing this for a snack or meal later I can just put the lid on when it is completely cool and take it with me.
Break egg directly into greased bowl,

 add all the ingredients except the chocolate.

 Stir. Add chocolate and give a gentle swirl to just distribute the chocolaty goodness throughout the batter.

 I bake mine in the toaster oven for 20 minutes, at 350F. Adjust time if necessary if your container is much larger or smaller. You can also microwave for about a minute if you are in a hurry.

A toothpick inserted will come out clean when done. Allow to cool for a couple minutes to set. Run a knife around muffin to dislodge and don't burn your mouth from impatience. :)

 Oh! Was this bite good!

Special thank you to Serene and Pearl for this wonderful eating plan! http://www.trimhealthymama.com/

Lemon Cream Smoothie--Super Healthy

This super healthy smoothie reminds me of my Grammy's lemon sherbet, a treat for which everyone clamored. The mingling of sweet and tart, creamy, cold, and refreshing, (sigh) I may need another soon.

Ingredients:
1/2 cup unsweetened almond milk
1/2 cup plain, Greek yogurt
1/2 teaspoon vanilla
1/4 teaspoon lemon extract or 4-6 drops Young Living Essential Lemon Oil
zest from 1 lemon
juice from 1 lemon (the same one)
pinch of good salt, optional
1/2 tray of ice
1/4 teaspoon glucomannan powder, optional
Stevia or honey to taste
1 scoop vanilla protein powder if it's a meal, 1/2 scoop if it's a snack, or omit it if it is dessert after a protein rich meal
Add everything to the blender container and whirl for 2 minutes.

 This fine young man is my handy, dandy, button pushing assistant. Just be sure to keep the lid on anytime he is close by and it will all go well. Incidentally, he prefers fresh red raspberries in his smoothie to the lemon, same recipe.

 Breakfast, snack, or dessert, can't go wrong!

Lime, Cream Cheese Scone...So Tender and Airy!

 Young Living Lime Essential Oil is fast becoming one of my favorite oils! Distilled from the zest not juice, it is pungent yet sweet, perfect for a soft, airy scone!

 Ingredients:
2 cups flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter, cut into small pieces
3 tablespoons cold cream cheese cut into small pieces
1 large egg
1 teaspoon vanilla extract
6 drops Young Living Lime Essential Oil
1/2 cup heavy cream or milk
Icing:
1 cup powdered sugar
4-6 drops Young Living Lime Essential Oil
1 teaspoon vanilla extract
milk or cream
dash salt
If you have made most of the scones on this blog you will recognize that this recipe just replaces some of the butter with cream cheese and adds lime oil, the process will be the same.
Preheat the oven to 375F.
Lightly grease or spray a sheet pan.
In a large bowl, combine the flour, baking powder, sugar, and salt.
Cut the butter and cream cheese into the dry ingredients.

Mix the cream or milk, egg, vanilla, and lime oil in a measuring cup or small bowl.

Add to the dry ingredients, folding gently until combined. Add more milk if too dry and won't hold together.
Lightly "dust" counter with flour, knead dough a few times to form ball then pat into disc about 1 inch thick. Cut into desired number of pieces. For this one I wanted smaller pieces so I divided dough into two pieces to make two scones.

Transfer to sheet pan, bake for 9-11 minutes or until the bottom edges show the slightest hint of golden brown.
Remove to cooling rack.

While cooling make icing. Combine all the ingredients in a small bowl and beat well, add the cream or milk sparingly until you get the right consistency.
 The lime oil is such a rich green.

 When completely cool, arrange on a pretty plate...or not. Glaze, and eat (my favorite part).

 If you would like to try this or other Young Living products just leave a message in the comment box!