S'mores Scones + 5 Year Veganniversary

Seriously delicious and fun, these s'mores scones are a wonderful treat for the youngins and those who are young at heart. Studded with chocolate chunks and bits of graham cracker, they are drizzled with chocolate as well as a marshmallow glaze then topped with crushed graham cracker. These are incredibly easy to make and done in a flash; so be the hit of the bonfire or party with my s’mores scones!

Oh yes my friends... two of the most perfect foods have been combined: s'mores and scones. I cannot think of anything more delicious. These were developed for the baby shower of a good friend last weekend and they were a hit!  I'm always trying to think of new scone flavors and when pondering the tasty flavor for the shower I was hit with a massive s'mores craving! I was dancing up and down when I told Todd my idea. My eagerness for bonfires, s'mores, and general Alaskan summer fun is really ramping up.

For my birthday last week I may have made funfetti scones... I think I have a problem... #sconelife

And guess what else!? Today is Todd's and my FIVE year veganniversary! Holy moly, you guys. If you want to learn more about why and how we went vegan (it happened overnight I might add!) head on over to the new About - Our Story page to find out all the deets. But first... scones.

S'mores Scones

Recipe by Kathleen Henry @ Produce On Parade

Seriously delicious and fun, these s'mores scones are a wonderful treat for the youngins and those who are young at heart. Studded with chocolate chunks and bits of graham cracker, they are drizzled with chocolate as well as a marshmallow glaze then topped with crushed graham cracker. These are incredibly easy to make and done in a flash; so be the hit of the bonfire or party with my s’mores scones!

Yield: 8

Ingredients

• 2 cups (10 oz) all-purpose flour
• ¼ cup vegan granulated sugar
• 1 tbsp baking powder
• 5 tbsp refined coconut oil, room-temperature
• ¾ cup vegan chocolate chunks or chocolate chips, divided
• 3 vegan graham cracker sheets, crushed, divided
• ¾ cup + 1 tbsp vegan creamer or full-fat coconut milk, divided
• ¼ cup vegan powdered sugar

Cooking Directions

1. In a food processor, pulse together the flour through the baking powder. Pulse in the oil, 1 tbsp at a time, until it resembles coarse cornmeal with some larger pieces.
2. Transfer to a large mixing bowl and stir in ½ cup of the chocolate chunks. Stir in the graham crackers, reserving a couple tablespoons for later. Next, slowly stir in ¾ cup of the creamer until just combined. The dough should be slightly sticky; if it’s not stir in a little more creamer.
3. Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
4. Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack until fully cooled.
5. Once the scones are completely cool, melt the remaining chocolate in a small bowl in the microwave on the defrost setting or half power until it just starts to melt. Stir with a spoon to melt completely. Drizzle over the scones.
6. In a small bowl, whisk together the powdered sugar and remaining creamer until smooth; add more creamer if necessary to reach the right viscosity for drizzling. Drizzle over the scones. Sprinkle the tops with the remaining crushed graham cracker crumbles. Serve with love.

Spiced Rhubarb Bread

This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.

I really love rhubarb. I know it's not super popular with everyone. However, it's ubiquitous up here in Alaska; almost every house has a giant, lumbering rhubarb plant (or two, or three) loitering outside like sentinels. In the spring, our local paper ran an a story about the blushing stalks; that even though many houses have rhubarb plants, most are inherited when the house was bought. That rhubarb, nowadays, is on the out! It's tart, it's banal, and it's just not that tasty.

To me, that's blasphemous. I adore rhubarb. I love how hardy and stubborn it is; how it'll grow anywhere and be the first plant the shine it's smiling face, welcoming in spring. I love it's giant leaves and remembering my Grandma Nancy showing me how to wear one as a hat when I was a little girl. I love it's sour and pungent aroma, and how it's flavor it makes my lips pucker with delight. I love that it can be savory or sweet and how it's wonderful in pretty much everything from muffins to stewed, on top of ice cream. It's versatile and resilient. Just like Alaskans.

I am lucky enough to have a unique Russian variety, whose leaves are shaped slightly different than the common variety. This makes me feel especially domestic, in a homesteady type of way. It's silly and frivolous, but it makes me happy in a small and odd way. 

Spiced Rhubarb Bread

By Kathleen Henry @ Produce On Parade

Published 07/03/2017

This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers. Made with olive oil and banana, it’s a little healthier than other recipes as well.

Ingredients

• 1 cup unsweetened, plain soymilk
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 ¼ cup brown sugar, divided
• ⅔ cup olive oil
• 1 medium very ripe banana
• 2 ½ cups all-purpose flour
• 1 tsp kosher salt
• 1 ½ tsp baking soda
• 1 tsp chai spice or pumpkin pie spice
• 2 cups rhubarb, chopped small
• 1 tbsp vegan butter
• ½ tsp ground cinnamon

Instructions

1. Preheat oven to 325°F and coat two 9x5 inch loaf pans with a nonstick cooking spray. Set aside.
2. In a liquid measuring cup, whisk together the soymilk, lemon juice, and vanilla extract; let sit for 5 minutes.
3. In a large mixing bowl, whisk together 1 cup of brown sugar, olive oil, and the banana until very smooth. Whisk in the soymilk mixture.
4. In a medium mixing bowl, whisk together the flour, salt, baking soda, and chai spice. Stir in the rhubarb until coated. Slowly stir the flour mixture into the wet mixture until just combined. Divide batter between both the loaf pans. (Can be made into 16 muffins, reduce baking time to about 25 minutes)
5. Melt the butter in a small bowl in the microwave, about 10 seconds. Stir in the remaining ¼ cup brown sugar and cinnamon. Drizzle/scoop the mixture evenly on the top of each loaf.
6. Bake for about 40 minutes, until slightly browned on top and springs back when gently poked. Allow to cool completely in the pan on a wire cooling rack before serving.

Yield: 2 loaves / 16 servings

Anouk loves rhubarb almost as much as Todd and I :)

Carrot Cake Scones

Is there anything tastier than a scone? These beauties are a wonderful marriage of sweet carrot cake and flaky  scone. Incredibly simple to make and done in a flash, they're perfect for breakfast, dessert, or a snack. Adapted from the Currant Scones from the cookbook, Vegan For Everybody.

I'm a serious sucker for a scone. They are just the right amount of sweet, and as such can be unabashedly consumed at anytime of day. They're also versatile; if sweet isn't your thing, take a dive into a savory scone! 

I knew these would be the perfect compliment to Osmond. Who is Osmond you ask? He's Oliver's little bunny friend! Leslie, the owner-extraordinaire of the adorable shop Elk & Ivy, a friend and reader hand-crafted him lovingly as a 'welcome to the world' gift for our own bunny-head. Take a look at social media to see Osmond and Oliver together #cutenessoverload

Leslie handcrafts the most amazing dolls, and has now branched out to bunnies. You can also request a custom doll! She is seriously so insanely talented, and I can't encourage you enough to become a patron of her awesome shop. I mean seriously, just take a peek at what she creates! This not a sponsored post, I just think Leslie's dolls are so beautiful and her work inspiring. 

Osmond has a distinctively french flair to him with his dashing neckerchief, light gauzy pants, and charming polka-dotted ears. I keep him in the living room, for all to adore. 

I think his favorite thing to eat just might be these carrot cake inspired scones; very euro-bunny indeed. Take a gander further down to see more photos of Osmond!

Carrot Cake Scones

Recipe by Kathleen Henry @ Produce On Parade

Is there anything tastier than a scone? These beauties are a wonderful marriage of sweet carrot cake and flaky scone. Incredibly simple to make and done in a flash, they're perfect for breakfast, dessert, or a snack. Adapted from the Currant Scones from the cookbook, Vegan For Everybody.

Yield: 8 scones

Ingredients

• ¼ cup chopped pecans
• 2 cups (10 oz) all-purpose flour
• ¼ cup vegan granulated sugar
• 1 tbsp baking powder
• ½ tsp kosher salt
• ½ tsp pumpkin pie spice
• ¼ cup shredded coconut
• ½ cup grated carrot, gently packed
• 5 tbsp refined coconut oil, room-temperature
• ¾ cup soy creamer

Cooking Directions

1. Toast the pecans over medium heat in a small frying pan for about 5 minutes, until fragrant. Stir very often, ensuring they don’t burn. Remove from heat and allow to cool.
2. In a food processor, pulse together the flour through the shredded coconut. Pulse in the oil, ½ tbsp at a time, until it resembles coarse cornmeal with some larger pieces.
3. Transfer to a large mixing bowl and stir in the carrot and pecans. Next, slowly stir in the creamer until just combined. The dough will be sticky.
4. Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
5. Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack for at least 10 minutes.