It’s SNOWING in our neck of the woods! All of us at the La Petite Peach offices are bundled up, and ready for a long, but cozy New England winter. Luckily, L still fits into most of his winter attire from last year, but I wanted to gather some extra cute/functional cold weather fashion a few months ago. I found some great options that I hope you’ll love. ALSO…I am VERY excited to share a fabulous recipe from our friend Paul Lowe, of the gorgeous food magazine, Sweet Paul. Your little ones will be ecstatic to sample these delicious hot chocolate pops. Enjoy!
This are really fun to make, make great gifts and even more fun to drink.
Good quality chocolate, chopped
Melt the chocolate using a double boiler.
Place the marshmallows in the Dixie cups and place a stick in them.
Pour the chocolate over and let it set.
Great to wrap in cellophane as a gift.
*Making the Hot Chocolate: stir lollipop in 1 – 1 1/2 cup hot milk.
Rich from CHARD photography shared this cozy winter maternity photo shoot with us, and it’s pretty swoon-worthy wouldn’t you say? I am in love with this faux fur vest, and this mama is just stunning! J’adore!
Happy Holidays Loves! It’s that cozy, and delightful time of year when we bundle up, and search for that perfect present for our loved ones, and little ones. This year, all of us at La Petite Peach hope to make it easier for you by sharing our favorite things, from fashion to toys, and even stocking stuffers.
We also have a HUGE GIVEAWAY! I am beyond thrilled to have Aran Goyoaga, from the gorgeous food blog, Cannelle et Vanille share a recipe with us, AND give away a copy of her new book Small Plates and Sweet Treats to a lucky La Petite Peach reader! Her recipe for Cranberry Quinoa Scones, is SO delicious (tried and tested by yours truly) you are going to love it. See contest rules below, and…
“I was twelve the first time I visited London. My brother Jon and I stayed with our family friends Giovanni and Iziar, while my older brother Jokin stayed with another family across the street. We attended English classes in the morning and discovered the city in the afternoons and on weekends. Giovanni was a maitre d’ at a fine-dining Italian restaurant in the city, and Iziar worked at a proper English teahouse and bakery.
Every evening, Iziar came home with leftovers from the bakery. The blueberry muffins were always a breakfast favorite, and the scones were packed in our school lunch sacks for afternoon tea break, a tradition I have kept ever since.”
1 ¼ sticks (10 tablespoons or 140 g) unsalted butter
½ cup (125 ml) cold unsweetened coconut milk
1 teaspoon freshly squeezed lemon juice
1 cup (100 g) cranberries
1 cup (140 g) superfine brown rice flour
1 cup (90 g) quinoa flakes, plus more for topping
1/3 cup (45 g) quinoa flour
1/3 cup (40 g) tapioca starch
1/3 cup (70 g) natural cane sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest of 1 orange
1 tablespoon demerara sugar, for topping
1) Place the butter in the freezer at least 30 minutes before beginning.
2) Preheat the oven to 400°F (200°C).
3) Mix the coconut milk and lemon juice in a bowl and chill for 5 minutes.
4) Coarsely chop the cranberries in a food processor and set them aside.
5) In a large bowl, whisk together the superfine brown rice flour, quinoa flakes, quinoa flour, tapioca starch, sugar, baking powder, baking soda, salt, and orange zest. Take the butter out of the freezer and grate it using the large holes in a box grater. Gently toss the butter into the flour mixture, but try not to touch it too much, as the warmth from your hands can melt it.
6) Whisk 1 egg into the coconut milk mixture. Add this mixture to the flour-and-butter base and fold with a wooden spatula until it comes together. Fold in the chopped cranberries.
7) Transfer the dough to a work surface and knead it a few times until it comes together. Form a disk, pat it down, and roll it out to a ¾-inch thickness. Using a 2-inch round cookie cutter dipped in superfine brown rice flour, cut out the scones and place them on a baking sheet lined with parchment paper. Re-roll scraps once and cut again.
8) Whisk the remaining egg in a small bowl. Using a pastry brush, brush the tops of the scones with the egg wash. Sprinkle demerara sugar and quinoa flakes on top of each scone.
9) Bake the scones until golden brown, about 18 minutes. Let them cool on the baking sheet for 15 minutes and then cool them completely on a wire rack. They keep well at room temperature for 2 days, or they can be frozen for up to 1 month.
To enter the Small Plates and Sweet Treats book giveaway, go online to our Facebook Page and comment under the contest post, your FAVORITE thing about the holidays. We will announce the winner Monday December 17th via Facebook.
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