A few weeks back, my sister shared on Instagram that she was having a bacon scone, and it’s times like those when I start to really hate having a gluten sensitivity. Then that feeling is immediately followed by the determination to make my own gluten-free variation of that tasty treat.
I happened to walk into a store the next day (literally one day after my sister shared the post) and found Wholesome Chow‘s gluten-free vegan (if you don’t add bacon) scone mix, and I scooped it up!
Then when we had to cancel our little getaway due to the weather, I knew I had to make it for our anniversary weekend. What better way to show you care than with baked goods and bacon? (Talk about love!)
These were the easiest things to make too. I put some bacon in the oven while I was getting the ingredients together. I followed the instructions on the packaging, swapping out the oil for bacon grease (again, droooool…), and then I took some of the crispy slices of bacon out of the oven (I used four slices of bacon for eight scones) and used kitchen scissors to snip them into little bits, mixed them into the dough and then scooped them onto the baking sheet (which I also greased with the excess bacon grease. (I might have gotten a bit excited about the whole bacon experience.
I baked as recommended on the packaging and then plated them with, yep you guessed it, more bacon! While I cooked, P made us espresso, and then we settled in with our delectable breakfast.
I plated them on our Crate & Barrel plates that were a wedding gift and served them on a Chalk Lots chalkboard place mat, which I won a few weeks back and when I received them in the mail this sweet message was on the top place mat. I don’t even know how Leslie knew that we were newlyweds, but she did her research and somehow sent us this sweet note that really made my day and made serving this breakfast on our anniversary weekend extra special!
What recipes have you been drooling over lately? Do you ever have to try and reinvent recipes to accommodate your dietary restrictions? I’m getting pretty good with swapping out ingredients and making things gluten free!
As promised (and sorry it is so late), here is our fun patriotic breakfast in honor of this past weekend!
For the 4th of July, I thought it would be fun to do a little red, white & blue breakfast, and I happened to find fresh strawberries and blueberries at the farmer’s market, so it was meant to be. I broke out the waffle maker and got to mixing!
I love blueberries mixed into waffles and pancakes, but I prefer the strawberries as a topping. If you haven’t tried roasting fruit, it’s a must-try, especially if you are entertaining. The flavor becomes very full bodied. For these strawberries, I simply cut them, sprayed them with coconut oil, mixed in some vanilla and popped them into the oven at 325 degrees. You will be able to smell when they are finished, but expect it to be around 20 minutes.
Once the waffles came out of the waffle maker, I just placed a few on plates, topped them with the roasted strawberries and voila, breakfast of champions. Such a great way to start the day. Not only is it a beautiful breakfast with all the colors, it is healthy and easy to make too!
I have found that weekday mornings it is almost impossible to have a good breakfast. Every day it’s the same old routine… I make coffee and guzzle the first mug while I’m getting ready, load up my bag and make a second cup to go. But I need more than just coffee (factor kids into the mix and I’m going to be screwed when that day comes!)… so typically I will have a piece of fruit and some protein in the late afternoon at my desk while I’m working. But, you know what would be better than any of that? Pancakes to kick off the day! If only it weren’t such an ordeal to make a batch of pancakes.
What I like to do when I’m whipping up a batch of pancakes at home is triple the batch and add in some blueberries or chocolate chips. After they have been cooked up, I rip off several pieces of parchment paper, wide enough to fit a pancake, and then I layer on the pancakes. I like to put them in sets of three, with the parchment paper in between. The paper is the perfect size to put a pancake on, fold the paper over, add the second pancake, fold again, and place the last pancake. Then you can take your pancake bundle and put it in the freezer.
Once the pancakes are in the freezer it’s so easy to just grab a bag, put them on a plate and heat them up in the microwave, or pop them right into the toaster oven. They are so good, so easy and they keep you full so much longer in the morning… why not start your weekdays off on a better note? Not to mention if you do have kiddos, this is a serious crowd pleaser with minimal morning effort!