Wednesday, July 19, 2017




 I was asked to bake something gluten free after seeing my cupcakes last week. I have baked some gluten free treats before but never cupcakes so this was a new adventure. Some came out better than others but that is expected! Hope you try/enjoy :)
Coconut Flour Cupcakes 
½ cup coconut flour
4 Eggs
1/2 cup honey
1/3 cup melted coconut oil
2 tablespoons skim milk
1 teaspoon pure vanilla extract
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon apple cider vinegar
a pinch of sea salt 
 
Directions: 
1.  Preheat oven to 350 and line cupcake tin with liners.
2. add eggs, honey, oil and flour to your mixing bowl and mix.
3. add the baking powder, soda, salt, vinegar, vanilla, vinegar, and milk to the bowl and mix until combined. 


4. bake 12-15 mins. until golden brown. Let cool and frost with your favorite frosting recipe! 


recipe adapted from: 
https://www.blogger.com/blogger.g?blogID=9216118739662657689#editor/target=post;postID=2491296499867895577


Monday, July 3, 2017

Chewy Chocolate Chunk Blondies




















It is a holiday weekend.....or more like a four day holiday for some people and of course with this brings BBQ after BBQ. Tried a new blondie bar recipe. Enjoy! 

Ingredients:


1 cup unsalted butter, melted

2 cups packed light brown sugar
hearty pour of pure vanilla extract
¼ teaspoon salt
2 eggs
1 cup cake flour
1 cup AP flour
½ teaspoon baking powder
2 Trader Joe's dark chocolate bars chopped.


Directions:
1. Preheat oven to 350ºF.
2. Line a 7x 11 baking dish with parchment paper.
3. Mix in the sugar and butter until fluffy.
4. Add in the vanilla and eggs. Mix until combined.
5. Add in the flours, salt, and baking powder. Mix until combined.
5. Mix in the chocolate bars (chopped up).
6. Place batter in prepared dish and bake for 35-40 minutes ( edges will brown and middle should look gooey but cooked.)
7. Cool , cut and enjoy!



recipe adapted from:

http://www.somethingswanky.com/classic-chocolate-chip-blondies/

Saturday, July 1, 2017

Raspberry Rhubarb Pie













Well,  it is summertime anddddd one of my favorite things to do in the summer is go berry picking! I know that I could just buy them at the farm, farmers market, or at the market but I don't know why they just taste so much better knowing that you picked them. Or maybe (the real reason) is because they were just picked! I also use summer to try and bake more because I have more time to experiment. I love to bake anything new and I like to repeat recipes that I/ or other people really like. But for some reason I don't make pies too often or really at all. I am thinking it is probably because I tend to bake and give the goods to different groups of people (and myself) and you can't split a pie like that. So when I do bake pie like treats, they tend to be smaller tarts or mini pies. I have a go to pie crust recipe that I usually use but was unsure if it would make enough to make a top as well (because I usually just make tarts with it). Also my first real attempt at a lattice top! I tired once last summer or the summer before but sort of half tried and then said never mind....whoops. Didn't end up the prettiest but could have put more effort into slicing the strips! (Next time......apple raspberry...come apple season.) So today I tried all new recipes after I did some raspberry picking! Enjoy a raspberry rhubarb pie NOT a strawberry rhubarb pie (we are having strawberry shortcake as well so I didn't want to have so many strawberry things).


Ingredients:
  • For the crust: 
  • 2 1/4 cups flour ( I used 1 cup cake, and 1 and 1/4 white wheat)
  • 1/2 tsp sea salt
  • 1 1/2 sticks butter, cold (in slices)
  • 2 eggs
  • 4 TBS cold water ( I only ended up using 3 but depends) 
  • hearty pour of pure vanilla extract
  • 1/2 tsp ground cinnamon
    • For the filling: 
  • About 4 and 1/2 cups rhubarb (sliced and chopped) 
  • 2 cups of raspberries
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1/4 cup cornstarch
  •  milk for brushing the pie crust
Directions: 

Crust: 
1. In a  bowl, mix the flour and salt together. 
2. Cut the cold butter into the bowl in small pieces. 
3. Add the flour and butter into your mixer and mix with the dough hook until small pea sized crumbs form. 
5. Add the cinnamon and vanilla 
4. Add the eggs and water.
5. Mix together using the dough hook until just combined and a ball forms. 
6. When the ball forms and holds in a ball wrap in plastic and chill for 30-45 minutes. 

Filling: 
1. Add the  rhubarb, sugars and then raspberries. 

 








2. Stir with a wooden spoon until the fruits and sugars are mixed. 

3. Add in the cornstarch. Stir gently until all combined. 

4. Place in fridge while dough finishes chilling. 

When ready to bake: 
1. Preheat oven to 400. 
2. Take chilled dough out and roll out 2/3 of the dough. 
3. Line your pie dish with that dough making sure there is enough dough going up the sides. 
4. Add in the filling ( if you have a lot of excess liquid I would not add all the liquid). 

5. Roll out the remaining dough and slice into thin slices. 
6. Place the slices into a lattice pattern on the top of the filling and then I also lined the circumference with a strip of dough. 
7. Brush top of pie with milk and sprinkle more white sugar on top. 
8. Place in oven and bake for 20 mins at 400. 
9. Turn the oven  down to 350 and bake for 40-50 more minutes until crust is browning and filling is cooked.
10. Let cool and enjoy topped with some ice cream, more berries, and whipped cream (make your own!)
(and yes that is my hot plate I made in middle school IA class circa. 2000. HA)

recipe adapted from: 
http://katieatthekitchendoor.com/2017/06/17/strawberry-rhubarb-raspberry-pie/

Sunday, May 28, 2017

I wanted to bake and had a bag of m&m's staring at me.....




The title pretty much says it all. I bought a couple bags of dark chocolate peanut M&M's at Target last weekend and I had one bag left staring at me. I wanted to bake but couldn't decide what so I made these babies. Enjoy!



Ingredients:
  • 1 large egg
  • 1 stick of unsalted butter melted
  • 1 cup dark brown sugar
  • 1 hearty pour of pure vanilla extract
  • 1 cup cake flour
  • 1pinch of sea salt
  • 1 large bag of dark chocolate peanut M&M's(or flavor of choice)

Directions:


  1. Preheat oven to 350F. 
  2. Line an 8-by-8-inch baking pan with aluminum foil and spray with oil or line with melted butter (not the one listed in the recipe!)
  3. In your mixer bowl add the  sugar and butter and mix until combined. 
  4. Add in the egg and vanilla and mix until combined.
  5. Add in the flour and salt and mix until JUST COMBINED!
  6. Fold in the 3/4 the bag of  M&M'Ss.
  7. Transfer the batter to the prepared pan and smooth out the top. 
  8. Top the smoothed out batter with the remaining M&M's.
  9. Bake for about 25 to 30 minutes ( when a knife inserted in the center comes out clean without batter...will have melted chocolate).
  10. Let bars and pan cool and the cut and serve!






























recipe adapted from:  https://www.averiecooks.com/2015/05/mms-chocolate-chip-cookie-bars.html#

Sunday, May 14, 2017








I almost went a holiday without baking. ALMOST. almost. almost. but I couldn't. So I have now found my new favorite cookie recipe. I have been following Ashely on Instagram for quite some time and she is great. She always responds to my probably annoying DM's and has some great recipes. Here is the original recipe I have made some changes. 
                  http://www.fitmittenkitchen.com/salted-dark-chocolate-chunk-almond-cookies/

Ingredient:
  • 1 cup white wheat white flour
  • 1 cup cake flour
  • 1 tsp baking soda
  •  2 pinchs of sea salt
  •  hearty pour of vanilla 
  •  1 stick unsalted butter, softened
  • ¼ cup coconut oil, softened
  • 1 cup dark brown sugar
  • 1 large egg, room temperature
  • 1/2 cup  raw almond chopped
  • 1 Trader Joe's  dark chocolate with almonds chopped and shaved
  • shaved coconut flakes to sprinkle the top with(optional) 
  Directions:


  1. Preheat oven to 350F and line baking sheet with parchment ( I actually ran out so just baked on the pan) 
  2. In a bowl combine the flours, baking soda, and salt.
  3. In your mixer bowl add the butter and sugar. Combined until fluffy.
  4. Add in the coconut oil and the vanilla and mix until combined. 
  5. Add in the flour mixture a bit at a time and combined until all mixed. 
  6. Add in the chocolate chunks and the almonds fold in to ensure mixed. 
  7. Using your cookie scoop, scoop out balls and place on a plate sprinkle tops with coconut flakes if you would like. 
  8. At this point I placed in the freezer for about 15 mins to chill. 

  9. When ready to bake place in oven on cookie sheet and bake for 10 mins. 
  10. Let cool on wire rack. 
  11. Enjoy with some milk and ice cream :)


Sunday, May 7, 2017

Toffee Crunch Peanut Butter Banana Muffins (with coconut flour)



I wanted to bake and I had REALLY ripe bananas. Those are really the two reasons for these muffins. Enjoy! Recipe adapted from: http://rachlmansfield.com/peanut-butter-cup-banana-bread-muffins/


 Ingredients:
3 medium very ripe bananas
½ cup Nuts 'n more toffee crunch peanut butter
3 eggs
1 tablespoon pure maple syrup 
1 tablespoon melted coconut oil
hearty pour pure vanilla extract
1/2 cup + 2 tablespoons coconut flour
½ teaspoon of baking powder
1/2 teaspoon of cinnamon
1 Trader Joe's dark chocolate bar (chopped up)

 Directions:

1. Preheat oven to 350 and line a muffin tray with liners
2. Mash your naners in a mixing bowl.
3. Add the eggs, syrup, oil, and vanilla to the bowl and mix until combined.
4. Add in the four, baking powder, cinnamon and mix until combined.
5. Add in the peanut butter and mix until combined.
6. At this point if you want all the muffins to have chocolate chips add them in. I did half with and half without so I took half the batter and put it in the muffin tins. Then I folded in the chopped chocolate bar and topped some with the remaining chocolate as well.
7. Place in oven and bake 15-20 mins.
8. Let cool and store in fridge.


Sunday, April 30, 2017

No Bake Sweet Potato Energy ballz

  •  
  •  
  •  
  •  
  •  
  • Because who doesn't love a good ball? Especially one packed with protein and nutrients?
  •  
  • Ingredients:
  • 1 large sweet potato, roasted
  • 1 scoop Slap Vanilla Protein
  • ¼ cup old fashioned oats
  • 2 tbs. vanilla sunflower butter ( I tried to make my own and it did not really work out so well...so mine was more like a sunflower flourish/butterish mix I did not add enough oil) (can use butter of choice was trying to mix it up rather than using pb)
  • 1 tbs. ground flax seed meal
  • 1 tsp. cinnamon
  • Trader Joe's hemp seeds (to roll the balls in)

 Directions:

  1. Roast the sweet potato in the oven for about 40 minutes. 
  2. Peel skin from the cooked sweet potato.
  3. Add the potato to a mixing bowl. 
  4. Using a fork mash the potato up. 
  5. Add the protein powder, cinnamon,flax, and oats. Mix with fork until combined.
  6. Add the sunflower butter and mix until combined.
  7. Place in fridge for about 20 mins to chill. Take out and spoon into balls. 
  8. Place on plate and put in freezer to harden for about 15 mins. Take out and roll in hemp seeds. ( I did this because am planning on freezing the extras anyways.)
  9. Place in an freezer container and place back in the freezer. ( I keep mine frozen because they are just unfrozen when I get to work and when I want them.)