Thursday, October 25, 2012

Just a Drizzle and a Few Changes.


School of Scones
One of my favorite things about keeping a blog is being able to travel back in time to spy on my previous self.  I especially like to read my grumpy-grumpy posts from when I first went xgfx back in '09.

Here's a quote from myself from almost exactly three years ago:
"1. I have a bad attitude about baking without wheat, and 2. I have a bad attitude about baking with xanthan gum, and 3. I have a bad attitude in general and 4. I felt personally burned by Babycakes."
Ha ha!  It's not that I now love being xgfx, but I have made my peace with its necessity and have tried to make it my own as much as I know how.  In three year's time, I hope I'll have evolved from where I am now, and hopefully, I'll be popping back to this post to see how ridiculous my current state really is.

It's easier now that I have xgfx friends and have found recipes I like which fill some of the gaps ditching gluten left behind.  Plus, I've gathered a few tricks and tips from exploring the frustrating and sometimes even bewildering gluten-free zone.

A Blueberry Cinnamon Scone made with white raspberries from 2009.  Ho hum.
Take this scone, for example.  The recipe is Jennifer Katzinger's Blueberry Cinnamon Scones from her first book, Flying Apron's Vegan & Gluten-Free Baking Book.  It's one of the first xgfx recipes I found that baked into something I thought was tasty with good texture and not glaring with the X to the GF X.  Except I thought it was a little boring and maybe also a little dry. 

So I changed 'em, and now I always make them with frozen red raspberries and a powdered sugar glaze blanketed on top.  Usually I just do a plain cinnamon and powdered sugar number, which elevates them a lot, but last night I changed them again.

I believe in bling.
Now they're red raspberry scones with a raspberry lemon drizzle.  Even better tastin' than before and OH SO PRETTY!

Historical XGX Pyramid.
All I did was press defrosted frozen raspberries through a sieve to collect their juice and mixed it with a little zing of lemon and some powdered sugar.  The color is all raspberry, and they really do exist in this shade of pink.


I usually make these scones for road trips, so most of these were sent off with Dazee and our GF friend Hope, who I like to load up with xgfx goodies, on a mini work excursion.

xo
kittee

This blog, has joined with over 600 others, to celebrate Vegan MoFo - The Vegan Month of Food. Learn more about MoFo by visiting Vegan Mofo Headquarters.

35 comments:

  1. I love scones for road trips and those look pretty perfect.

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    1. Thanks, Jojo! Scones really are meant for journeys. I always love eating these when I'm in a hotel, which is sorta weird, but true.

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  2. They look pretty!

    And I'm glad you enjoy xgfx baking now, it's SO much fun :D

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    1. I wouldn't go that far, but I am doing better with it!

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  3. Kittee! I love your spirit! All scones need a little bling and this pink icing looks perfect on them!

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  4. Excellent! I have that book so now I just need to Kittee-ify them and I'll have something super special to share with my friends.

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    1. Hi Lisa!
      Do you have any favorites from the book? I have to say it's not my favorite since she uses no starches in this one and everything is so heavy and practically made from gold.

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  5. The pink is so pretty! (And I remember your grumpy xanthan posts with a smile!)

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    1. I like this color more than beet, if you can believe it!

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  6. Interesting how time changes our 'tudes. I love your love of color. I think you are the reincarnation of Frida Kahlo--but a happier one :)

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    1. I do so admire her! I have so many books of her work. I think her sass was just as compelling as her love for color.

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  7. Those look delicious! I love the challenge of xgfx baking, but try not to rely on xanthan or guar gum if I can help it. (Grrrr!) I'll use the stuff if I'm making an already xgfx recipe for the first time, and then I let my own kitchen alchemy take over! I used to love your grumpy xanthan posts, because I thought I was the only xgfx'er having issues with the stuff.

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    1. Yea, I have to say I really do not love xantham, but I also hate taking the time to make goods which crumble into earth at the end.

      So glad my grumps were helpful!

      xo
      kittee

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  8. Not only do these scones look amazing (including that fabulous pink icing), but it's more fun to enjoy your posts now that I can picture the magical kitchen from whence they came.

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  9. What a difference three years makes! I've always enjoyed reading old journals for the same reason. Things that seemed so arduous at one time become easier. Time also makes it easier to make peace with the fact that sometimes things won't be seamless. I haven't had much experience with gluten-free baking, but I can relate when it comes to veganism. I know there was a time that veganizing things took thought, and now it's second nature.

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  10. I love this post so much Kittee. First of all, do you know what's amazing? I totally remember that exact post of yours from 3 years ago. I'm so glad that you have found an xgfx community, recipes you love, and that you have made your peace with being gluten free. Also, as you know, I made these very scones (at your suggestion!) for my post-wedding brunch, and they were a huge hit with the gf crowd AND with the gluten-lovin' crowd. I love your ideas for improving them, and I will definitely try your variations! love to you!

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  11. oh yumza! Now I want scones for dinner. :)

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  12. Oh! What's occurring? They really are so pretty and they sound yummy! Natural food colorings make me happy. I totally remember your post about xanthan gum.

    Look at what I just found a couple of minutes ago! I follow a furniture makeover blog called Better After, and today Lindsey featured a chair makeover that I think you will find interesting. Check it out! http://www.betterafter.net/2012/10/skulls-experience.html

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    1. thanks for the link, River! i am so sad that i watched all the stacey and gavin, because i really loved it so much!!!!!

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  13. I'm so glad you explained about the pink icing. I never would have guessed it was from actual raspberries. I love to know stuff like this so I can do it too.

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    1. I was surpised how pink it came out, too! I love figuring stuff like this out, plus I usually have raspberries lurking in the freezer. These are pretty for the gray winters we have.

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  14. You make gluten free look so good, Kittee!

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    1. that's a fine fine compliment. thanks very much!
      xo
      kittee

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  15. Think you and your zulu coconuts should maybe take a hop on over to my blog... :)

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  16. You can actually see your improvement with gluten free baking in the photos. I'm in love with that raspberry drizzle! It's gorgeous!

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  17. I love pink and brown together. You can taste the cuteness :0 It's so great when you can calibrate how far you've come on something. Great post!

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  18. Hi Kittee! I recently found your blog and really enjoy it! If I'm not mistaken I read somewhere that you too suffer from fibromyalgia. I was dignosed about two years ago when I was 16 and recently found out I have an pretty bad wheat intolerance. I have yet to give up gluten all together (I really love barely flour) but I am interested in how going gluten free has helped your fibro. I would love to hear about your experience if you have the time. Thanks! BeccaMFerguson@aim.com

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