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
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
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
When 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!
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
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!
With fall in the air and Thanksgiving just around the corner, a plethora of pumpkin recipes is inevitable. I’ve always been skeptical about pumpkin recipes, so this is my first year jumping on the pumpkin-flavored-everything train and I found myself pleasantly surprised with these light flavorful beauties. Using only 1 tbsp of oil and no refined sugar, these are some treats you won’t feel guilty letting the kids grab.
- 1/2 cup pumpkin puree
- 1 whole egg
- 2 egg whites
- 1 tbsp vegetable or canola oil
- 1 cup flour
- 1 tsp baking powder
- 1 tsp unsweetened cocoa powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2/3 cup brown sugar, packed
- 1/2 cup semisweet chocolate chips
1. Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.
2. In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.
3. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
4. Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.
Let me just say, I LOVE snickerdoodles. Whenever I make them, Husband and I pretty much eat the whole batch before they completely cool. I found this recipe via My Own Sweet Thyme, a fabulous little treasure trove of recipes sorted by primary ingredients. Hmm…cinnamon…I could eat cinnamon every day…but I digress. When I found this recipe, I knew I had to try it- and they are marvelous. I made one batch for myself and was hooked. They’ve since made their way into Husband’s care packages and friends’ dinner parties. Enjoy.
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 cup butter, at room temperature
- 2 eggs, at room temperature
- 1 Tablespoon vanilla
- 2 Tablespoons white sugar (I use unrefined, unbleached sugar)
- 2 teaspoons ground cinnamon
1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
4. Spread the batter evenly in the prepared pan.
5. In a small bowl, combine the white sugar and cinnamon.
6. Sprinkle the mixture evenly over the batter in the baking pan.
7. Bake for 25 – 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.