The Art of the Beast: Lamb

On this cold winter's day, as Solstice approaches, I roast Lamb; slowly, sweet, and savory...

Today's marinade is simple; there is no rushing out to buy figs or onions...This lamb is barely dressed, by my usual standard, but I know it will not fall short of magical. Eaten simply, with lentils and one of my Ka-Pow salads, this beast will fulfill its highest destiny; warming the hearts and stomachs of angelic beings, so blessed to be at the top of the food chain.

Fathüsbands: Cookie of the Year

Fathüsbands: Cookie of the Year 2013

There is a running joke in our household about the nature of my cookies; in the past they have been reluctantly made, and enthusiastically devoured. Now being aware of the power of the cookie, enchanting men into a delightful sugar intoxication, I have been testing my cookie recipes to see which one stands up to the title. Fathüsbands are true to my traditional cookie style; combining large amounts of good European or Pasture butter, the perfect amount of salt, and only the most delicious of chocolates or candies. I never bake in exacts, which makes each batch have their own delicacy, but also makes it a challenge to reproduce an identical tastes. However, I have been blessed to come out with something even more blissfully delicious each time; unless I burn them, which is why I strictly bake on 340 degrees ;)

Recette: 

1   cup good butter (European style, Cultured, Grass fed Pasture butter, etc..you can taste the difference)
.5  cup good coconut oil (it should taste like a fresh coconut if you eat it by the spoonful ;)
3   cups light brown sugar
2   eggs
2   T vanilla extract
2   T ground vanilla beans
1   T salt (I used the pink;)
1   T baking soda
3   cups good flour
200+ grams traditional Toblerone bar, chopped (bladed, in the blender is easy and fun ;)

Bake at 340 degrees, experimenting with length of time, depending on how you like your cookie
I guarantee these babies will bring joy to you and your loved ones and peace on Earth  <3

Ice Cream Scones

Oh la la! Scones à la glace... These darlings have such an inviting texture, fluffy on the inside, crisp on the outside.
So many variations are possible! Berries, coconut, spices <3

The basic Scone à la Glace:

31/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
4 teaspoons cream of tartar
1/4 cup softened butter
1/4 cup coconut oil
2 cups softened rich vanilla ice cream

Preheat oven to 380-415 degrees (depending on oven)

Sift together dry ingredients. Combine softened butter and coconut oil until smooth, set in the fridge. Mix melted ice cream with the dry ingredients. Cut the cold butter/coconut oil mixture into small pieces and add it to the dough. Using your hands, kneed the butter and oil into the dough.

Take dough out in clumps and put onto baking sheet (covered in parchment is ideal)

Place in oven and bake until fluffy and slightly golden.

My basic Scone à la Glace includes 1 teaspoon cardamom and 1 tablespoon vanilla extract, ground vanilla beans or both.

If adding berries, freeze them first and loosely mix in (unless you want a blue or pink scone)

Try them with unsweetened shredded coconut

Add a few tablespoons of sugar or sprinkle sugar on top if you want a sweeter taste

Super delish with scrambled or fried eggs on the side and/or with a hot cup of tea!

Let me know how yours come out ;)