Raspberry Streusel Muffins

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Since the hubs is home, it’s time to bust out some of the recipes I’ve been collecting (read: Pinning on Pinterest). This muffin recipe is one that I saved from my mom’s Pins. She made them during a visit recently and I couldn’t help but attempt to reproduce them. Continue reading

Caramel Apple Cheesecake Crumble Bars

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Ok, first thing’s first…well, last thing’s first, actually. The last instruction about letting these cool for 4+ hours or overnight is critical. I thought…these do not need to cool that long…and they smell so good…clearly she meant 2 hours. And so, I cut them up and dug into one. I was less than impressed. It was tasty, but not phenomenal. I delivered some to a couple of neighbors and then headed to the gym. Once I got back a few hours later, I ate another one and instantly understood why they needed to sit for 4+ hours. It turned out to be critical to the flavor development! Have the patience that I couldn’t muster. It’s worth it. I found this recipe on Averie Cooks– expect more from this site, everything looks phenomenal! Continue reading

Fudgy Brownies

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There are few things better in this world than great chocolate. When the hubbie and I were strolling downtown this weekend, we stumbled into a place called Savory Spice Shop. Heaven on earth…for real. It smelled so amazing. It was there that I found a whole wall of fresh ground cocoa powders and I absolutely could not help myself but to grab some. I had to try the Black Onyx Cocoa Powder, and also got the Natural Cocoa Powder, as the Onyx suggested it as a pairing for baking. These looked like perfect brownie cocoas, so I went for it. I originally found this recipe on a blog called Sweet Anna’s. Continue reading

Croissant French Toast

image_4I know I haven’t done a ton of breakfast posts, but this one could have me getting a lot more interested in the first meal of the day. This was SUPER tasty and Husband loved it. One of the great things about this recipe from The Pioneer Woman (who is, by the way, one of my top 5 favorite bloggers), is that you likely have everything you need to make French toast in your kitchen- so even if you don’t have any croissants, definitely give this batter a try with whatever you have on hand. So. Good.

P.S. Mine don’t have whipped cream on them because Husband is crazy and doesn’t like it…but I would highly suggest adding it to your plate if you have it around. Hmmm…whipped cream.

Ingredients

  • 8 whole croissants (a rounder shape is best)
  • 5 whole eggs
  • 1/4 cup half-and-half
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • butter, for frying and serving
  • warm syrup, for serving
  • strawberries, for serving (optional)
  • whipped cream, for serving (optional)

Preparation Instructions

1. Split the croissants in half through the middle.

2. In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it’s fully coated. Set pieces aside on a plate.

3. Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don’t go above medium-low).

4. Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn’t burn. When it’s deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.

5. Remove from the pan and cook the rest of the croissant halves.

6. Serve a top and bottom piece together with butter, warm syrup, strawberries, and whipped cream. Absolute heaven!

Fresh Strawberry Gelato

strawberry_gelatoI know this is insanely out of season, but since Husband’s top request was to have homemade ice cream waiting for him when he got home, this is my post! This is a super simple recipe from Epicurious that yields an incredibly tasty result. I could not stop eating it out of the ice cream maker. It’s not over the top sweet, so if that’s what you’re going for, tweak the sugar content to your taste. As per some reviewers of the original recipe, I’ve added 1 tablespoon of vodka which helps lower the freezing temperature, keeping it from developing ice crystals so quickly after you put it in the freezer.

Ingredients

  • 3/4 cup sugar (preferably organic)
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 3/4 cup heavy whipping cream
  • 2 1/4 cups sliced hulled strawberries
  • 2 tablespoons pomegranate juice
  • 1 tablespoon vodka

Preparation

1. Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, stirring occasionally.

2. Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice and vodka. Chill 3 hours. Process in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.

“Fried” Honey Bananas

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I stumbled onto this recipe from Rachel Schultz on Pinterest (of course) and was intrigued. I’ve recently fallen back in love with bananas and Little Man has fallen in love with them for the first time 🙂 He just loves the way they squish between his fingers, haha. I’m sure one day he’ll like the way they taste as well! These were so easy and tasty. They’ll be a great sweet treat for Little Man when he’s a little older and I don’t think I’ll be able to stay out of them myself! They would be fantastic on some french toast or waffles too…hmmm.

Ingredients:

  • 1 slightly under-ripened banana, sliced
  • 1 tablespoon honey
  • cinnamon
  • olive oil

Instructions:

1. Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.

2. Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana (shown above).

3. Allow to cool and sprinkle with cinnamon.

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Gluten Free Almond Butter Cookies

-2When you’re hunting for gluten free recipes, it can often be a test of endurance to find good sweet treats. I found this recipe from one of my favorite bloggers, Mommypotamus. You can do many modifications to this recipe to adapt it to a variety of food allergy concerns. When using coconut sugar (sooo good!), they won’t come out as strongly sweet as they would if you use cane sugar. You can substitute those freely depending on what you’re going for. I topped mine with hazelnut butter for a bit of extra sweetness- I say it was an excellent call. As I ran out of my last bit of store bought vanilla extract making my Cream Cheese Peach Cobbler, this recipe was an excellent excuse to break out the homemade extract I got for Christmas- woohoo!

Ingredients

Yield: approximately 28 tablespoon-sized cookies

  • 1/2 cup coconut oil, grass-fed butter or ghee
  • 3/4 cup coconut sugar or rapadura/sucanat
  • 1 cup almond butter, preferably raw. Either crunchy or creamy is fine. (I used maple almond butter.)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour

Instructions

1. Preheat oven to 350° F.

2. Combine coconut oil, sugar and almond butter in a bowl, blending well with a whisk or spatula. Whisk in egg, vanilla extract and salt. Mix until smooth. Add the almond and coconut flours to the mixture, and incorporate well. The dough should be somewhat firm.

3. Using a tablespoon, scoop the dough onto a greased cookie sheet, shaping it into round balls with your hands. Using the back of a fork, press down on the balls in a cross-hatch pattern. We like to do about 2 to 3 presses horizontally and then 2 to 3 presses vertically. The pattern will go across the whole cookie, somewhat flattening it. These cookies won’t expand so feel free to get as many on the sheet as you can without them touching.

4. Bake cookies at 350° for 12 minutes. Remove from oven, and let sit for a few minutes to cool slightly. Use a spatula to place them gently on a cooling rack. Note from Mommypotamus: Be aware: when they’re still warm, these cookies will break easily. But once they’ve cooled, they will be solid… and delicious either way!