All posts filed under: Baking

Apple-Pumpkin Bars

With Thanksgiving quickly approaching (and Christmas right behind it) I wanted to share a recipe with you all that I delighted in making and will absolutely be a kicker in all your holiday functions.  I had the opportunity to attend a brunch with some other amazing Boston area (super talented) bloggers that was sponsored by Autumn Glory Apples and was hosted by fellow blogger Hunger Thirst Play. We all made different dishes featuring some pretty great apples and had a jolly old time. I decided to go with a sweet, slightly spicy dish in these bars. Often we see two components of this dish together but not all three and I loved how the kick from the gingersnap cookie crust just went so well with the caramelized apples. With apples, pumpkin and gingersnaps how can you go wrong? I hope you all will venture to make these and let me know what you think. Also check out the blog post that Hunger Thirst Play just posted up about our delicious brunch and a recipe for …

Fruity Pebbles Treats

My childhood came through in this recipe, I remember absolutely loving Fruity Pebbles as a kid drenched in milk and then when all the cereal was gone I would drink up the milk. These days I go for more healthy options like Oatmeal or Avocado Toast but every so often I like to remember those sweet, childhood food memories. This recipe while incredibly simple speaks to those memories and made me realize that the original cereals will never get old. It got me thinking that maybe I would like to do a blog food series completely based on all the childhood cereals I used to devour. I had tons of fun making this and it’s totally versatile- whatever you want to top it with, go ahead. Even just plain they are amazing! Get ready for the best sugar high of your life and crank some of these out!   Fruity Pebbles Treats 4 Cups Fruity Pebbles Cereal 1 10oz bag of mini marshmallows 1 1/2 Stick of Unsalted butter 1 Tsp Vanilla Pinch of salt White …

Pumpkin Apple Bars w/ Brown Sugar Crumble

This recipe was an experiment. I needed to use some of the apples I had picked during our wonderful apple picking adventure and I had a can of organic pumpkin puree left, so I decided to throw some ingredients together and see what I came up with. The result ended in a pumpkin bar with a custard like texture that just subtly tastes of pumpkin. The brown sugar crumble was yummy and complimented these bars well. Modifications to your taste can be made and instead of separating the spices (someone in my household doesn’t like cinnamon) 🙂 you could add a tablespoon of pumpkin pie spice which would really add a nice touch. You could also add some more nutmeg and allspice if you want the flavor to be a bit spicier.  Needless to say Autumn is my favorite season to cook and bake in especially this year, because I have learned a lot and have decided that experimenting is the way to go so I can show you all new and interesting things. Enjoy …

Strawberry Rhubarb Muffins w/ Crumble Topping

After adventuring with my mom yesterday I really wanted to create a recipe that incorporated the fresh strawberries and fresh rhubarb we had gotten from a local farm. I also wanted to make it Gluten free if I could so I looked up some recipes online and then found one I made into my own. With a mix of two gluten free flours, using chia as a stabilizer and Truvia sugar baking blend for a lower sugar index these came out really well. I also decided I wanted to incorporate a crumble topping to add a little more oomph to these gorgeous muffins. The consistency is moist and smooth with a wonderful sweetness and tartness that comes from the  rhubarb. These can easily be used as a sweet treat after dinner or for a quick breakfast if you are on the go.  You can implement any fruit you want really but Strawberries and Rhubarb together really reminded me of a perfect kickoff to summer!! Enjoy these and let me know if you have any suggestions.   …

Blueberry – Pineapple Bread

I didn’t expect this to work. It did. While the Pineapple isn’t super potent you get a hint of it every time you bite into this. The flavor is addicting, the texture moist and fluffy and it is much healthier and lower in sugar. This recipe also showed me the capabilities of Pineapple juice and coconut milk. The ability to make a recipe flavorful and moist but not overpower other flavors. I would think by adding half a cup of diced fresh Pineapple, you would get a more robust Pineapple flavor on top of the blueberries. Overall, refreshing and perfect with a cup of tea. Enjoy it! This is an amazing product! Fantastic smell and flavor Decadence Juice!   Blueberry/Pineapple Bread 2 Cups White Whole Wheat Flour 1.5 Cans of 100% Pineapple Juice (4 oz cans) 4 oz Fresh Blueberries 1 Tsp Baking Soda 1/2 Cup Truvia Baking Blend 3 Heaping Tbs of Coconut Milk Pinch of Salt 1 Tbs Vanilla 1 Stick of Butter (softened or melted) 2 Eggs Instructions: Preheat oven to 350 …

Strawberry-Blueberry Gluten Free Muffins

Muffins are a wonderful, quick breakfast that you can grab and bring with you to work to send with your kids to school. These fruity muffins are moist, gluten free, and full of ripe strawberries and blueberries. When baking Gluten Free I typically stick to one type of GF flour such as Almond Flour or Garbanzo Flour. This time I tried a mixture of two and surprisingly it came out with a good consistency. Buying the Bob’s Red Mill Xanthan Gum was the next step for me, this holds everything together and it has improved all levels of my baking when having to bake without gluten. For those of you not used to Gluten free baked goods, sometimes the textures are different and denser. Hope you all enjoy these!   GF Strawberry Blueberry Muffins 1/2 Pint Fresh blueberries 1 Cup Sliced Strawberries 1/2 Cup Unsweeteened Applesauce (you can omit if you want a dryer muffin) 1 Cup Bob’s Red Mill Oat Flour 1 Cup Bob’s Red Mill Garbanzo/Fava Flour 1 Tsp Bob’s Red Mill Xanthan …

Gluten Free Lemon-Lime Muffins

I have decided that it is Spring, no matter how many times New England decides to throw us in for a whirl and no matter how many times it dips below 30 degrees at night and then 65 during the day. It has gone between snowing one day and balmy weather the next, obviously Spring cannot make up its mind on whether or not it is going to push Winter away. So in my book, it is Spring. Because of the change in season, treats and food deserving of the beautiful albeit sporadic weather are due. Last weekend I was trying to think of all sorts of yummy treats to make that would really showcase Spring flavors and show my excitement that Winter was gone. In one word, LEMON-LIME, okay maybe that’s two but you get the point. So to give you some background on how these muffins/cupcakes came to be I first have to tell you my first try and how much of an epic fail it was. This was on Monday and I mixed all my …

Double Chocolate Mini Loafs

Chocolate is that ever present food group that we all need a little bit more of and can never get enough of. When you can make it healthy it makes us, the sweet toothed people of the world extremely happy. 🙂 I made these loafs trying Garbanzo Flour for the first time, from Bob’s Red Mill. The texture is so close to that of baking with all purpose flour or wheat flour so you could barely tell the difference. Another recipe I am adding to my even growing repertoire of Gluten free recipes and I keep sharing as I know there a lot of people out there with Celiac Disease or who choose a gluten free diet for other health reasons. Enjoy this and share! Gluten Free Mini Chocolate Loafs 1 Cup Garbanzo Flour + 3 Tbs 3/4 Cup Enjoy Life Chocolate Mega Chunks 1/2 Tsp Baking Soda 1/2 Tsp Baking Powder 2 Tbs Egg Whites 1 Tbs Almond Extract 1/4 Cup Honey Pinch of Salt 1/4 Cup Boiling Water Instructions: Preheat Oven to 300 …

Gluten Free Mini Blueberry Cakes

I can’t believe its already the end of February it has flown by and March is quickly approaching. This means spring is around the corner… WOOO! We have had a relatively wonderful Winter, with temperatures reaching up to 65 degrees and the sun shining. I can’t complain, it makes me happy knowing how many adventures are coming this year and how I need to prepare for them. One plan is to get healthier; I have made several posts about healthy eating centered around going Gluten-Free and low  to no sugar in my day to day meals. This has backfired many times, but it is much easier to pick back up once you’ve been doing it for some time and this is no exception. I had a pint of blueberries I had bought and wanted to experiment with some Gluten Free baking and these mini cakes are what came from it. Almond flour would take some getting used to, for someone who is used to white flour or even whole wheat flour. It doesn’t take much …

Happy National Chocolate Cake Day

I take any day seriously when chocolate is involved. Now, regardess of the fact that I am doing low to no sugar and gluten free for the next 12 days I still had to make this. It is yummy, rich, decadent, moist, flavorful and sinfully good. I made this recipe to fit in a small pan and it was also enough to fit in three cupcake tins. By doubling the recipe below it would be enough for an 8 or 9 inch pan. This is probably the best cake I have ever made and its GLUTEN FREE and doesnt have barely any added sugar. Don’t believe me? Well make it immediately and find out. 🙂 🙂 🙂   Chocolate Cake w/ Dark Chocolate Wine Glaze Cake ingredients 1/2 Cup Bob’s Red Mill Almond Flour 1/4 Cup Enjoy Life Dark Chocolate Morsels 1/2 Stick of Butter 1 Tsp Baking Soda 1 Tsp Vanilla 2 Heaping tsp Pumpkin Puree 2 Eggs 1 Tbs Raw Honey (Plus 1 to drizzle on cake before baking) 1/8 Tsp Salt Glaze Ingredients: …