Officially Fall!

October 15, 2012 § 1 Comment

With all the beautiful weather we’ve been having in Washington, I have been denying that return of Fall. The mornings start out cool and crisp and end with a high of 70. If you’ve ever lived on the western side of Washington State, you know that this is almost unheard of weather for October. Along with the arrival of Fall comes everything made with Pumpkin and I do mean everything! I have been so tempted (thanks to Pinterst) to bake with Pumpkin and am proud to say that I was able to hold off until a day with rain.

As I looked through all the different Pumpkin recipes I have, I decided that whatever I was going to make had to be amazing. Therefore, I went with Baked Pumpkin Donut Holes, because who doesn’t love a good donut. Since becoming Gluten Free I haven’t enjoyed a donut of any kind for at least three years and I am proud to say that the GF modifications I made were a success! These donuts turned out soft, full of flavor and had that perfect donut texture. It’s official, Fall is here so go and make a cup of coffee and enjoy these scrumptious little bites.

Baked Pumpkin Donut Holes (recipe modified from Two Peas & Their Pod)

1 3/4 Cups Gluten Free all-purpose baking flour (I used Bob’s RedMill)

3/4 tsp xanthum gum

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/8 tsp ground cloves

1/3 cup canola oil (can substitute with all natural apple sauce)

1/2 cup light brown sugar

1 large egg

1 tsp Vanilla extract

3/4 cup canned plain pumpkin (not pumpkin pie filling)

1/2 cup milk

For the Coating: 4 Tbsp unsalted, melted butter, 2/3 cup granulated sugar and 2 Tbsp cinnamon

Preheat oven to 350. Spray a mini muffin tin with non-stick cooking spray and set aside.

In a medium bowl, whisk together all dry ingredients. In another bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined. Do not over mix.

Distribute batter evenly among muffin cups and bake for 10-12 minutes or until a toothpick comes out clean.

While muffins bake, melt butter in a small bowl and combine sugar and cinnamon in another small bowl. When muffins are done baking and while they are still warm, dip each muffin into melted butter and roll in cinnamon/sugar mixture to coat.

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Chocolate Chips with a Twist

May 7, 2012 § Leave a comment

The hubs and I participated in a Half Marathon this past weekend and I had to share the cookies I made for pre and post race energy. They were Ah-Maz-Balls (a little Giuliana shout-out)! I originally started my search for a cookie recipe that called for oat flour, as that was all I had on hand, and I ended up finding a recipe from Eat Drink Better that satisfied my sweet tooth while being gluten free, vegan (depending on any modifications) and healthy. Since oats are gentle on the tummy and a good source of complex carbs to provide energy, I am happy to say these cookies have instantly become my game day go to snack.

*Make sure to check out the original recipe for Vegan cookies

Oat Flour Chocolate Chip Cookies

Ingredients

  • 2 cups oat flour plus 1 cup whole oats (use certified gluten free oats for cookies to be 100% gf)
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/3 cup vegan margarine
  • 1 tsp vanilla
  • 1/4 cup canola or sunflower seed oil
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup vegan chocolate chips
  • Cooking Directions
    1. Pre-heat oven to 350°F and grease a baking tray.
    2.  Mix oat flour, sugar, salt, and baking soda in a bowl. Add margerine and oil and stir until mixed. If the mixture is too dry, add a tablespoon of soy milk. Add chocolate chips last and mix.
    3. Roll tablespoon-sized balls of dough and flatten them with the back of a wet spoon on your baking tray. Bake for about 10 minutes, or until golden brown.

The Spirit of Christmas

December 16, 2011 § Leave a comment

I saw this online and immediately wanted to share it with everyone. This Christmas wish embodies the true meaning of the season.

Max is an 8 year old boy from Pennsylvania battling Leukemia. He won’t make it home for Christmas and his one wish? To receive 1,000,000 Christmas Cards in the mail.

If you would like to send him a card and help make his wish come true, you can do so at the below address. It’s the little things that make this season bright.

Hailey Remish
Attn: Max
417 Jones Street
Belle Vernon, PA
15012

Mocha Coconut Fudge

December 7, 2011 § Leave a comment

A strange thing happened during my pregnancy with Cash, I acquired a taste for Coconut! As long as I can remember I’ve absolutely detested the taste and texture; but being someone who is adventurous with food, I have repeated tried recipes with coconut hoping that one day it would taste amazing. Well, that one day came when I made Macaroons for my husband while I was pregnant!

I was searching for an easy recipe to make and give as gifts this Christmas season and came across Mocha Coconut Fudge on How Sweet It Is. Fudge is quick, simple and very easy to package. If you’re not a fan of coffee you can always omit the instant espresso powder from this recipe and if you’re not a fan of coconut, I recommend you give it a try because you just might surprise yourself and like it.

Mocha Coconut Fudge

[adapted from mother lovett’s 3-minute fudge]

makes one 8×8 pan

12 ounces semisweet chocolate, chopped

12 ounces white baking chocolate, chopped

1 can (15oz) sweetened condensed milk

1 1/2 tablespoons espresso powder (or instant coffee)

1 teaspoon vanilla extract

1 1/2 teaspoons coconut extract

1 tablespoon coconut oil

1/2 cup flaked coconut, toasted

Spray an 8×8 pan with non-stick spray.

Add semisweet chocolate to a double boiler, and melt completely. One melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.

Add white chocolate to a double boiler and melt completely. Add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.

When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

Image and recipe source: How Sweet It Is

Cinnamon Roll Pancakes

November 28, 2011 § 1 Comment

Before I start, please forgive me for tempting you with this naughty, yet tasty treat. My entire family was able to make it to my parents house for Thanksgiving and my younger brother, Jarod, decided to make these pancakes for us one morning. I usually don’t like to start my day with something this sweet and sugary but I figured it would be ok just this once. This recipe comes from Recipe Girl and she has many different versions of this pancake. I suggest you make this the next time you want to impress someone or have a special occasion. These pancakes taste exactly like cinnamon rolls and take an eighth of the time to prepare. I know that the holiday season is upon us and there are a million treats out there tempting us daily but this on really takes the “cake”, or should I say “roll”. Enjoy!

cinnamon roll pancakes

Yield: 4 servings (4 pancakes)

Prep Time: 25 min

Cook Time: 10 min

An absolutely decadent morning treat…

Ingredients:

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Source: RecipeGirl.com

Gluten-Free: We used a Gluten Free pancake mix for those of us with special dietary restrictions. Make sure to cook the pancakes on low heat and add the cinnamon roll filing right away since gf pancakes don’t bubble the same.

Image Source: recipegirl.com

Cranberry Pear Salsa

November 22, 2011 § Leave a comment

As my mom and I were discussing the menu for Thanksgiving dinner I realized that most of the dishes we are making are on the heavy side. It’s no wonder we all slip into food induced comas every year! This got me thinking of an appetizer I could serve for everyone to graze on while the turkey is baking that won’t make us overly stuffed before dinner time (this happens to me every year). Along side the usual cheese and nut platter, I found a recipe for Cranberry Pear Salsa. This recipe comes from How Sweet It Is. I made it today (trial run) and I must say it is delicious. It has the perfect amount of sweet and spicy. Also, I love the idea of serving it with blue corn tortilla chips. Turkey day is right around the corner, hope ya’ll are ready.

Cranberry Pear Salsa

makes about 1 1/2 cups of salsa

1 1/2 cups fresh cranberries

1 anjou pear, peeled and chopped

1 large apple, peeled and chopped

1/4 red onion, chopped

1/2 jalapeno, chopped

1/3 cup fresh cilantro

the juice of two limes

the juice of one orange

4 tablespoons honey

1/4 teaspoon salt

Combine all ingredients in a food processor and blend until smooth. Taste and season with additional salt or honey if desired.

Note: this salsa can be very TART depending on your cranberries. Don’t be afraid to add more honey, salt or even a few spoonfuls of sugar (yes, sugar!) to the mix.

Image Source: How Sweet It Is

Perfect Pairing

November 17, 2011 § Leave a comment

I’ve done it! I found the perfect fall flavors combined into one delicious baked good. As perviously mentioned, I am obsessed with Pumpkin and any recipe that calls for Pumpkin will probably be made at my house. Unfortunately, my husband does not share this love with me. He will try anything once but probably won’t ask for it to be made again if it includes Pumpkin. Bummer.

The other day I had the desire to make Gingerbread. My day was completely made when I found a recipe for Pumpkin Gingerbread over at Young Married Chic. The two flavors are the epitome of Fall and I couldn’t be happier with the results. I totally recommend you run (don’t walk) to the store and grab any ingredients you may not have on hand and make this loaf ASAP. I’ll just go ahead and say “Your Welcome” in advance since I know you are going to absolutely love this.

Pumpkin Gingerbread with Spiced Buttercream

Ingredients:
1 cup canned pumpkin
3 tbsp maple syrup
3/4 cup sugar
1/3 cup canola oil
1/4 cup blackstrap molasses
1 egg
1 and 2/3 cup flour (I used whole wheat)
1 1/4 tsp baking soda
3 tsp pumpkin pie spice
1/8 tsp ground cloves
1 tsp salt
1 tsp baking powder

1. Preheat oven to 350 F
2. Grease a loaf pan with cooking spray, or  line with parchment paper
3. Combine the pumpkin, syrup, sugar, canola oil, molasses, and egg. Mix well
4. In a separate bowl combine the flour, baking soda, spices, salt, and baking powder
5. Add the wet mixture to the flour mix and stir until just combined
6. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Should be springy to touch
7. Allow to almost fully cool before removing from pan
8. Completely cool before frosting

Spiced Buttercream Icing
1/2 cup butter, softened
1 3/4 cup confectioner’s sugar
1 tsp vanilla
1 3-4 tsp pumpkin pie spice (use to taste)
1 tbsp milk (or more until icing is thinned to your preference)

1. Cream together the butter and 1/2 of the confectioners sugar until smooth
2. Add in the vanilla and pumpkin pie spice, mix
3. Add in the second half of the sugar and the tbsp of milk, mix
4. Add more milk (very small amounts at a time) until it reaches a consistency that you want
5. Ice!

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