British style scones… easy and delicious

25 Jul


It’s not every day that one of your favorite bloggers/real life friends ask you to guest post a scone recipe on her blog. I mean … maybe that happens to YOU everyday. It’s a rare treat for me.

But we are talking scones here. And not just any scones. Certainly not the Starbucks version of a scone … dense, sugar sweet, rock hard dough balls coated with sugar and/or glaze.

We’re talking actual British-style-all-at-once-flakey-and-moist-not-overly-sweet-but-perfectly-sweet-enough-morsels that are the perfect vehicle for clotted cream and lemon curd (or creamy homemade coconut yogurt and rhubarb mint jam made by your friend Ashley, which is how I enjoyed them this morning).

And today … I’m sharing my recipe over at my real life friend Ashley’s blog: The Browning Homestead at Red Fox Farm. So click on over and enjoy British-style scones in less than 30 minutes.

Happy Happy!

cinnamon coconut custard cake (a GF recipe review)

22 Jan

cinnamon coconut custard cake
Every once in a while I find myself pinning something and going back to it again and again and again …

and again …

and again …

… until someone gives me an excuse to make it.

Like today, when it just so happens that the husband of one of my BFFs is having a birthday and my very pregnant friend’s kitchen is mid-remodel and she can’t bake a cake for the love of her life.

Thursday also happens to be a very unscheduled homeschool day for us. No ballet. No violin lessons. No skiing or horseback riding. No piano or art. Perfect time to have school in the kitchen (measuring, weighing, blendering, baking, chemical reactions … can you think of a better way to introduce science and math to a 3-year old? Me either!!)

You see, since the New Year I’ve been working to eliminate grains from my diet. I’m not going “strict” paleo, but more paleo. Lots of veggies, some protein, good fats (like Coconut Oil and Ghee) and limited grains and sugars.

And if I’m gonna make a cake for someone, I would like it to be a cake that I can eat, too!

So this is the pin that caught my eye …

cinnamon coconut custard cake

Looks pretty moist and cake-like for a grain-free cake, doesn’t it??

Guess what? … it IS!

It’s moist.

It’s just this side of sweet perfection.

And if you like coconut, it’s deliciously coconutty goodness.

But I have to admit I struggle to follow recipes. I mean … I saw white chocolate chips in this cake and I don’t like white chocolate, so … no white chocolate. I didn’t even replace them, although I THOUGHT about swapping in some pecans or hazelnuts.

I imagine it’s because we’re at a higher altitude than the original baker, but it took at least 10 minutes longer in our oven to firm up and cook through.

And of course, I made this to celebrate a birthday, which to me means it needs frosting. So I whipped up a quick cream cheese vanilla coconut icing and sprinkled it with shredded coconut.

Happy Happy Happy Happy Happy Happy Happy Happy.

The hardest part of today was waiting to sing Happy Birthday!

One more time … here’s the recipe by the Holistic Health Herbalist. If you’re looking for a tasty grain-free, refined sugar-free dessert … I like it!



it’s not too late … to make mind-blowing cranberry sauce

26 Nov


We have so much to be thankful for this year … not the least of which is the opportunity to spend the holiday with loved ones …

… We are grateful to have health in our bodies …

… love in our hearts …

… and good food for our bellies.

And this year, I have three responsibilities at the dinner table:

Tarte aux Pommes


Goat cheese stuffed dates wrapped in prosciutto (I still haven’t looked up a recipe for this … I might just wing it).

And cranberry relish, which happens to be one of my favorite Thanksgiving treats.

You may recall that last year I shared with you this delightful version with ginger and tangerines.


But this year … I’m gonna mix it up.

I made the honey ginger cranberry sauce.

But I’m also making Jalapeño-Cilantro-Cranberry Relish. Go ahead. Call me nuts. I don’t care because this relish is SO delicious. Every time I make it I wonder why I don’t make it all the time.

Just like the Honey Ginger version … this is NO COOK EASY PEASY … just put everything into a food processor, pulse and voila! Yum-o-licious side dish!

jalapeño cilantro cranberry relish sauce

Jalapeño-Cilantro-Cranberry Relish


  • 1 bag of cranberries (washed and picked through)
  • 1-2 jalapeños (seeded)
  • 4 tangerines plus zest of 1 tangerine
  • 2/3 to 3/4 cup honey
  • 1 bunch of cilantro

In a food processor, put two peeled tangerines and the honey. Pulse until it’s a golden liquid and then add cranberries. Pulse until well chopped. Add jalapeño (start with one … add another or half if you think it needs more kick) and the zest. Pulse again.

Remove from processor and stir in chopped cilantro, and the other two peeled and chopped tangerines.

Chill for at least 3o minutes and up to 3 days (it will firm up in the fridge).

WOOHOO for Thanksgiving!

Wishing you and yours a Blessed and Joyful Holiday!


and now back to our original programming …

15 Oct

Jeanne here … after a few months on sabbatical with a reminder …
Los Angeles wedding photographers
Image courtesy of: SnapKnot – Los Angeles wedding photographers

coconut rice – the easiest side dish you’ll make this week

1 Jul

One of my favorite things about living in Montana is that when out running errands it’s never a surprise to run into this site …

cow 1

Almost every time, I want to pull over and spend time just watching the cows.

And if I happen to have my camera, I try to get closer so I can get a better view.

cow 2

But then …

cow stalker

I realize I’ve overstayed my welcome …

And I go home and make Coconut Rice to calm my nerves.

Because no one wants to be stalked by a cow.

coconut rice

And because there are very few easier, more delicious and more comforting side dishes than fluffy coconut rice.

Why white rice? 

I’m glad you asked! I’m going to invite you to read Butter Believer’s really simple explanation about white rice may actually be the healthier rice choice.

But I’m also going to be super honest and admit that … I LIKE white rice better than brown rice. I like that it’s fluffy and aromatic and goes with almost anything (including garlic baked chicken) and I like how easy it is to make and I love that my kids love it.

So … there you have it.


  • 1 c. Coconut Milk
  • 1 c. Filtered Water
  • pinch Sea Salt
  • 1 c. Long Grain Rice


Combine Coconut Milk, Filtered Water, Sea Salt and Long Grain Rice in a stainless steel saucepan and give it a good stir. Turn the burner on high and bring the mixture to a boil. Just as it begins to boil, turn the heat to it’s lowest setting, cover with a tight lid and let simmer for 17 minutes. At the end of 17 minutes, remove from heat (DO NOT UNCOVER), and let stand for 5-10 minutes. Serve immediately.

Makes 4 servings.


my mid-year resolution is to take more photos …

30 Jun

Today, we are HALFWAY THROUGH 2014!!!!
So in honor of a Happy-Half-New-Year, I’ve decided to make a new resolution:
To take more photos, learn to use photoshop and print more pictures …
Courtesy of: SnapKnot
What kind of big plans are you making for the second half of this year?
PS – This post is my blatant attempt to win a new camera … fingers crossed!

strawberry rhubarb chia “pod”

16 Jun

Do you remember my friend April?

She sent me this recipe for Irish Soda Bread that … well … if you haven’t tried it yet you are really missing out on some serious yumminess.

A few months ago, April asked me if I had a recipe for homemade chia “pods” so I sent her our link to this one.  It was my first attempt at the “pods” (aka chia pudding) and it’s still one of our go-to portable snacks/desserts. It’s also one of our most-searched and clicked links ever. (I’m still embarrassed about the photos in that post. Not embarrassed enough to retake them, but still …)

Anyway, I’m happy to report that it started an obsession in April’s kitchen that just can’t be contained! She has since inspired me to make chocolate chia pods, cherry vanilla chia pods, chia pudding parfaits and most recently, she shared a new recipe with me.
strawberry rhubarb chia pod




Tart. Sweet. Totally refreshing. A PERFECT summer treat.

And, if you’re like those of us with outdoor Montana gardens and still waiting on your June strawberries …
strawberries -
… this works GREAT with frozen strawberries and rhubarb.


  • 1 1/4 Cups Rhubarb (rough chopped)
  • 2 Cups Strawberries
  • 2/3 Cup Chia Seeds (black or white, both are nutritional powerhouses)
  • 2 Cups Coconut milk
  • 1 TBS Grade B Maple Syrup
  • zest from one lemon


Combine all the ingredients in a high speed blender.

IMG_5542 Blend and then divide into individual serving cups. Refrigerate for at least 30 minutes (best to leave it over night) and enjoy!!

And thank April … I did.

Makes 8-10 servings.


SHARED on:  Kelly the Kitchen Kop

eggs Benedict a la Julia … I know what we’re having for Father’s Day Brunch

12 Jun

When I was introduced to holidays with my husband’s family, I was introduced to a whole host of new family food traditions. It’s one of the many blessings that comes with joining families, I think.

I love making Nana Ivy’s Molasses Cookies with the littles at Christmas. And while I haven’t yet been given the family pilaf recipe, I look forward to eating it at Thanksgiving. But my favorite of favorite dishes has to be Eggs Benedict for Easter (and Mother’s Day and Father’s Day) brunch.

eggs benedict with blender hollandaise sauce

It’s just so … buttery.




Honestly, it just seems so decadent.

It requires “all hands on deck” to get it served hot and to the table for everyone. (Someone manning the poached eggs and asparagus, another on English muffin duty, and a third on the hollandaise … I love it when there’s a kitchen full of activity.)

And with the advent of the modern convenience of a blender … there’s just no excuse not to make eggs Benedict.

There are so many blender hollandaise recipes online these days.  And so many are inspired by the great Julia Child There’s this one from simply recipes. I love and have used this one from Tori’s Kitchen. Even Food Network has one.

But here’s what I use for 10 servings (assuming one serving equals two eggs, asparagus, ham and one English muffin)

eggs benedict - blender hollandaise sauce


  • 2 bunches of fresh Asparagus (bottoms trimmed)
  • Avocado oil
  • Sea salt & cracked pepper (to taste)


  • You don’t have to use meat (we have enough vegetarians in the family that not everyone gets meat on their plate). But we have made Eggs Benedict with spiral ham, Canadian bacon, bacon, prosciutto, pancetta … Pick your favorite, pre-cook it the way you like it and set aside until it’s time to prepare the plates.


  • 1 large sauté pan filled with water
  • 1 TBLS apple cider vinegar
  • 10 farm fresh eggs

Hollandaise Sauce:

  • 5 egg yolks
  • 3 tablespoons of lemon juice
  • 1 stick melted salted butter
  • fresh cracked pepper (to taste)

English Muffins:

  • If we’re lucky, my Cowboy-sourdough-bread-master-husband makes fresh sourdough English muffins. Otherwise, since it’s generally for a special holiday, we find the best English muffins we can and set someone on toaster duty. (This is a job we’ve even given to our 5 year old because any time we can engage the littles in food prep, they are more likely to be game to enjoy the food.)

eggs benedict with blender hollandaise sauce


First things first:

MEAT & ASPARAGUS – pre-cook your meat and asparagus and set aside.

For the asparagus, I toss the asparagus in a little avocado oil and layer in a roasting pan, sprinkle with salt and pepper and roast in a 400 degree oven for 25-30 minutes, turning at least once while they are in the oven.

POACHED EGGS – Fill a large sauté pan with water (leaving about an inch from the lip) and add ACV. Bring to a boil. (My sauté pan is a 12-inch stainless steel pan and I can poach about 6-8 eggs at a time).

While the water is coming to a boil …

HOLLANDAISE SAUCE – Add egg yolks and lemon juice to your blender and blend for about a minute. The eggs will get a little frothy.

Melt the butter in a small saucepan careful not to brown or burn the butter. It’s important to keep the moisture intact in the butter. When it’s fully melted, turn your blender back on a low speed and drizzle the butter into the eggs. Keep in a warm spot (in a bowl of warm water?) until you are ready to use. (Use within 30 minutes … if it needs thinning before serving, add a tablespoon of warm water and blend again.)

POACHED EGGS (cont.) – Very gently crack eggs into the boiling water. Let cook for 3 minutes.

In those three minutes, prepare English muffins, meat and asparagus on individual serving plates.

Remove the eggs from boiling water using a slotted spoon and add to the serving plates. Top with Hollandaise, a touch of cracked pepper and have a HAPPY FATHER’S DAY!

With love,




Domestic Superhero
Kelly the Kitchen Kop

hazelnut cake …

2 Jun

I met Michaela von Schweinitz last summer at a Cowboy Cookout at my friend Steph’s. She is a gorgeous German ex-pat film director living and working in SoCal. Michaela was the only other woman there in Cowboy boots…

Did I mention she’s German? Because I’m always looking for ways to connect to my grandfather’s heritage I often find myself being drawn to people and food from the Old Country.


it’s not just food that connects me to my grandfather’s heritage … sometimes it’s blonde babies picking flowers in the mountains …

So I whipped out my one year of German (technically, it was a one-credit elective called “German Folk Songs” during which we sang German folk songs for an hour each week) and utterly embarrassed myself with nonsensical conversation.

Thankfully she overlooked my lameness.

And even though we only met once and emailed two or three times, I now believe her to be a lifelong friend.

I firmly believe this to be true because she shared recipes with me.

Her first recipe was for a salad that I dream about. It was the salad she brought to Stephanie’s cookout and now I check our beets in the garden daily so I can make it again. It’s the sole reason I planted beets this year. So I think about Michaela nearly every day as I weed and water in the garden.

And the second recipe is even better than the first …


She told me she makes this cake as a breakfast treat for camping trips. The hazelnuts remind her home. And it’s a nourishing, delicious and easy way to reconnect with her past.

And the fact that it’s paleo-friendly, gluten free, dairy free and vegetarian … it’s a tasty treat for almost any get-together and almost everyone can have some (except for those with egg and nut allergies).

The original recipe calls for 2 cups of ground hazelnuts, 1 cup sugar, 5 eggs, hot water and 2 drops of bitter almond aroma. And makes a 9×12 pan.

But I don’t want to have that much of this cake sitting around our house because I will eat the whole thing.

We don’t use sugar too much these days (except in homemade kombucha), so I needed to find an alternative.

And in the almost year that I have had the recipe, I have not remembered to pick up bitter almond aroma at the grocery store … not once.

So I’ve made a few adjustments.


  • 1 cup hazelnut meal (Bob’s Red Mill sells it pre-ground, or you can grind your own.)
  • 1/3 cup pure grade B maple syrup
  • 3 eggs (separated)
  • 1 TBLS hot water
  • 1/8 tsp vanilla extract

Preheat the oven to 350 degrees Fahrenheit and put the rack on the lowest setting.

Line an 8×8 pan with parchment paper and oil the paper with coconut oil.

Separate the eggs into two bowls and refrigerate the whites.

Whisk the egg yolks with vanilla, hot water and maple syrup into a cream. Whisk until it goes beyond frothy and almost Zabaione-like (a very loose custard). Add the hazelnuts and mix well.

I use the whisk attachment on my immersion blender to beat the whites into a stiff “snow.”

And I have to quote Michaela’s email for this next step …

“With a tool my friend in Germany calls ‘Kinderfeind’ because with it she scrapes the last bit of dough out of a bowl leaving nothing for the kids to ‘nash.’ I very carefully add the ‘snow’ to the nut mix. I just don’t know how you call this tool here.”

*I call it a rubber spatula or rubber scraper, but I’m calling it a ‘kinderfeind’ from now on. It’s a PERFECT description.


Gently spoon into your baking dish.

Bake for 40 minutes.

*The original recipe bakes for 60 minutes … the smaller glass pan takes less time.

Turn off the oven and let the cake rest in the oven for another 5-10 minutes. Remove it from the oven and remove from the pan and let cool completely.

It’s incredible breakfast cake, but I’ve been known to nosh on it all day, and serve it with a dollop of whipped cream for desert.

Makes 8 servings … (or one serving, if there’s no one else in the house to share it, or the kids sleep late and you’re alone with the cake for too long? … not that I would ever eat an entire hazelnut cake … ever … seriously.)

I’m going to take Michaela’s advice and bake this for camping this year. It’ll be a great compliment to sunrise over the Gallatin Mountains …

 SHARED on:  Kelly the Kitchen Kop


30 May

Looking at photos of our little guy from a few days ago, I was moved to haiku …

I see in his Spring
future Love in his sweet heart
and my spirit Soars




DSCN4116 DSCN4133

DSCN4075 DSCN4079







… and my spirit soars …



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