So this morning I ask my youngest, Kambria, what she would like for breakfast...."Sconces and a Mocha-Latte" she announces. Well, I don't really let allow my 3 year old to have a Mocha-Latte, it is the name I have given to the 'Hot Chocolate' she enjoys while I have my "Cinnamon Spice Latte". So I make her a hot chocolate and add some Cinnamon coffee creamer, then we head outside to sit and enjoy nature. The weather here has been cooling off quite a bit, so we have been enjoying our weekend mornings out on the deck with our "Lattes". We watch the wild turkeys roam across the lower part of our property. Every now and then, one of the male turkeys will flare his tail feathers, Kambria says "Now that's a real Turkey". The quail have been very active too in the mornings they are fun to watch. Kambria and I walk a little closer to try and get a picture. They see us, and then they scatter into the manzanita bushes. I have been trying to get a picture of the quail to send to my friend Judy, and the quail just won't cooperate. I think they are camera shy! I am sure they will return later, and I'll try with my camera again. They must know that they are safe at the Mistletoe Ranch, no hunters here, just photographers trying to 'shoot' their picture.


Time to move inside and bake those scones for Kambria. The rule in my house on weekends is first child to wake up, chooses the breakfast menu.....hmmmm Scones!!!

My other two children are awake now, and asking about breakfast. Kambria announces, "breakfast is ready, Mommy is taking the scones picture now". I don't always photograph what I bake, but I have been doing it a lot more lately.
So, here you go, this is my famous Mistletoe Ranch Blueberry-Almond Scone recipe, complete with pictures.




Mistletoe Ranch Blueberry Almond Scones





Description:
Delicious combination of Almond and Blueberry Flavors in a yummy breakfast scone…Watch as These Scones Quickly Disappear!

Cooking Time: Bake 12 to 15 minutes (may vary slightly, depending on your oven)



Ingredients:
2 cups all-purpose flour
1/4 cup Granulated Sugar
3 Tbsp. Ground Almonds

2 tsp. baking powder

1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup butter, sweet chilled
1 egg
2/3 cup Buttermilk (you will also use a small amount of buttermilk to brush the tops of scones)
2/3 cup dried blueberries
1 tsp. Almond Extract
2 Tbsp. Turbinado Sugar (also know as: Raw Cane Sugar) for the tops

Instructions:
Preheat oven to 400°F. In large mixing bowl sift together flour, sugar, ground almonds, powder, soda and salt. Using a pastry blender or the paddle on electric mixer, cut in butter until mixture is the size of course crumbs. Add dried blueberries and toss to coat. Make a well in the center and set aside. In small bowl blend egg, almond extract and buttermilk; add all at once to flour mixture. Mix just until moistened. Turn dough onto floured work surface and knead 10 to 12 times. I use the “fold over” method of kneading. Separate dough into 2 equal portions. Working with one portion at a time, gently pat the dough into a circle about 7 inches across. Using a chef’s knife, cut into 8 pie shaped wedges. Transfer the wedges to a baking sheet lined with parchment paper. Separate wedges by 1". Brush the tops of the scones with buttermilk and sprinkle with Turbinado Sugar. Bake 12 - 15 minutes. Place baked scones on a cooling rack. Let cool 5 minutes. Move to serving plate, stand back and watch them disappear!




Optional: Use Raw sliced Almonds to sprinkle on top of the scones after you brush them with buttermilk, and before you sprinkle the Turbinado sugar.

Aquamarine Mermaid Costume Listed

This week has been super busy. I did not even do any baking this week. I promise a new recipe with a "delicious picture" for next week. Maybe I will bake the "Blackberry Cheesecake Muffins" I teased you about last week.

Well, I finally got my Mermaid Costume listed today. I am so happy with how it turned out. A very special thank you to my "Little Mermaid Sydnee" and her Mom Kelly, for bringing my Mermaid Costume to life in these AMAZING pictures.




Here is the link to my ebay auction. Take a peek!
Okay, so I have not figured out how to insert the Ebay auction link...take a look at my auction items below. I will figure the rest out another day. Back to sewing for me now!

I will be listing this "Aquamarine Mermaid" Costume on Ebay this Friday. This is a custom made item available in sizes 2T to girls size 8. This costume has so many details, glass bead, shells, starfish hair clip, hand beading at the neckline and mermaid tail. I had so much fun creating this one. Watch for this new listing on Friday. Come take a peek and see if you recognize my adorable little mermaid model.

Fresh Baked treats from the Mistletoe Ranch Kitchen

Anyone who knows me, will tell you that I love to bake. Here are a couple of our family favorites.

When I bake scones on school days, I send my childrens' teachers a little sample. Last Thursday I made pumpkin scones to share. I just love anything with pumpkin as an ingredient.

I will have to make muffins this week, hmm, maybe "Blackberry Cheesecake Muffins".

That gives me an idea... I think I should create Mother-Daughter Holiday aprons.





Here is the recipe for "Mistletoe Ranch Pumpkin Scones"


The Mistletoe Ranch Pumpkin Scones
Prep: 20 minutes (Prep time increases with the number of lil' bakers you have helping you) : )Bake: 12-15 minutes depending upon oven.
Ingredients
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar (I use Dark Brown Sugar)
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt (if using salted butter, you may omit this)
1/2 cup chilled butter cut into small cubes
1 egg, beaten
1/2 cup canned pumpkin
1/3 cup milk
For Crunchy tops:2 Tablespoons buttermilk to brush on tops so Turbinado sugar will stick to scones. About 3 tablespoons Turbinado Sugar for sprinkling on the tops of scones before baking.
Directions1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, spices, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled butter until mixture resembles coarse crumbs, (this can also be done in a Cuisinart or food processor up to this point). Make a well in the center of dry mixture; set aside.
2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into 2 separate 6 to 7 inch circles. Cut each circle into 8 wedges.
4. Place wedges 1 inch apart on an ungreased baking sheet, (I like to use baking parchment for easy clean-up). If desired, brush tops with buttermilk and sprinkle with Turbinado sugar. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Makes 16 disappearing scones.

My first blog post....well, here it goes....

These past few weeks I have found myself up late at night creating new costume designs. Late nights are my most productive sewing times, with the kiddos all in bed, wink! My espresso machine is working late nights with me. Hmmmm, the aroma of freshly ground espresso, time to get to work.
I just love this time of year, it sort of opens up the gate for the beginning of the holiday season. I just love sewing and creating for the Holidays.
I will post pictures when I get a chance...well, I must get back to my sewing. So long for now.