Baking-Supply Blog

Strawberry Butterfly Cake

Guide to Making a Perfect Layer Cake

Learn more about the pixie bun pan here.

Just as difficult as the “what am I going to be” for Halloween question is, so is the “what am I going to bake?”

There are just too many tempting options out there- so I have narrowed it down to a few creative choices:

SlashFood’s Halloween Brownies and Blondies

Halloween Ghost, Spider and Pumpkin Cupcakes- Cupcakes that Take the Cake

Spider Cakes – Bakerella (always fabulous!)

Halloween Oreo Cheesecakes – Baking Bites

Impossible Pumpkin Pie Cupcakes- Baking Bites

Peanut M&M Cookies – Chocolate Addiction and a perfect recipe for something to do after Halloween, with all the left over candy!
Pumpkin Bread Pudding – Running with Sugar

Chocolate Chip Macadamia Nut Scones

So, funny thing. I am a baker but I have a strong gluten and dairy intolerance. But, that does not stop me from craving delicious desserts and delights.

I love baked goods- especially for breakfast. Scones are perfect for this purpose; not too sweet but perfectly customizable for any taste. Take this recipe and make it your own.

Often times, the gluten free mixes you find in organic stores are filled with several types of sugar. So, I wanted a recipe that had no flour, no dairy and a low glycemic index- that did not taste like cardboard. Viola!

Chocolate Chip Macadamia Nut Scones: Gluten, Dairy and Sugar Free

2 cups of a gluten-free flour mix ( I recommend Bob’s Mill)
1/3 cup agave nectar (find out more about cooking with agave)
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt plus a pinch
1/4 tsp xanthan gum
6 Tbsp cold unsalted butter
1/2 cup gluten free chocolate chips (optional) and/or
1/2 cup macadamia nuts (optional)
3/4 cup + 1 tablespoon coconut cream
2 eggs
1 tsp amaretto extract

Heat oven to 425 degrees.
Mix flour, agave nectar, baking powder, salt and xanthan gum in a large bowl together. Cut the butter in with a pastry blender or a wide pronged fork, until the batter is pea-sized and sticks together when pressed. Mix quickly to keep chilled and avoid using your warm hands as much as possible.

Add the cream and 1 egg to the mixture. The mixture will be soft and wet. Add the chocolate chips and macadamia nuts. On a cookie sheet (possibly with parchment paper) scoop two spoon fulls of batter. This batter will make 12 total round scones- so you may have to cook in two shifts of 6. In a small bowl, combine one egg and the tablespoon of cream. With a spoon or pastry brush, cover the scones with the mixture.

Bake for 12-15 minutes.