tag:blogger.com,1999:blog-298248132024-03-18T10:24:04.586-05:00Baking And Boys!My life as of late is lovin' four boys ages 13, 10, 8 and 4 and my amazing husband. Oh, and I bake, too. I've been lovin' trying out new and different recipes and baking to my heart's content.Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.comBlogger883125tag:blogger.com,1999:blog-29824813.post-74398761326253800652023-06-25T20:33:00.000-05:002023-06-25T20:33:17.271-05:00Vanilla Sugar Blog Tribute to Dawn with Blueberry Muffins and Lemon Crumb CakeI<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfVQIWs9Lg3Te35NbBv4UF3sVr5nMALlhbDKT1_ZBg7KRHnaI_G-CFjUO6D7UcPYDTeCNV9gpZFreP09aG0bUZTGTjj9TsdeTUKtnibCriDyuNkaBVNCuxMkFT1uoqaYzFy2HldRtekRyZzx1LyrjjV2IaVi70wEh_ObVYlTNDbxulxP3Mavm/s640/IMG_0957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="414" data-original-width="640" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfVQIWs9Lg3Te35NbBv4UF3sVr5nMALlhbDKT1_ZBg7KRHnaI_G-CFjUO6D7UcPYDTeCNV9gpZFreP09aG0bUZTGTjj9TsdeTUKtnibCriDyuNkaBVNCuxMkFT1uoqaYzFy2HldRtekRyZzx1LyrjjV2IaVi70wEh_ObVYlTNDbxulxP3Mavm/s320/IMG_0957.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is not the way I'd like to be out of "retirement" in the blog world. I haven't blogged since November of 2020. It's a bummer to me and I can't tell you how much I miss the old days of blogging about the fantastic things I would bake and share. Besides not baking like I used to, I'm reminded that typing up posts is my least favorite thing about blogging (as is probably true for most bloggers). Over the years since starting my blog in 2008, I have made some wonderful friends. I've been blessed to have met many in person and also have some great friendships with some I've never met--one of the things I love about social media! There are so many wonderful people out there!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dawn at <a href="http://vanillakitchen.blogspot.com/">Vanilla Sugar Blog</a> was someone whose blog I started reading about 15 years ago. We both started our blogs early in 2008. I've always enjoyed her posts. Besides her great treats and savory food and lots of recipes, I loved that she would do a "Friday Links" post every week with things she'd seen on the world wide web that she wanted to share. She'd post thing like that on Facebook, too.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">On June 8 of this year, I saw Dawn's husband Bob post that she passed away June 1. What?!? I never met Dawn and I'm not sure I would have ever made it to her hometown, but I did talk to her quite a bit on Facebook over the years. She was always commenting on my posts, even just to take the time to say I looked great, my skin look great, etc. We had some great DM conversations and enjoyed talking about our favorite tv shows from time to time. Dawn lived on Cape Cod. She loved seeing all the new candies and flavors of treats that would come out. But being on Cape Cod she was always a bit dismayed that the new things we never ended up on Cape Cod. They were never available there. So I saved up the latest finds, new M&M flavors or others candies and cookies and I sent her packages a couple times. She was thrilled!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">She posted on Facebook often, sometimes quotes she liked, or photos, usually of the Cape, water or animals, birds, sharks, etc. or facts about one of her greatest loves--blueberries! In January, I noticed I hadn't seen her post for a bit, so I messaged her to see if everything was okay. She responded that she was just taking a social media break. I replied, "Okay, that's allowed. Glad that's all it is. Take care." She then posted a couple times not long after that, but not as frequently as she had been before. I didn't think anything of it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Then her husband posted on her page about her sudden diagnosis with cancer in December of last year and that it took a turn for the worst and she spent the last month or so of her life in the hospital before passing. My heart is so sad. I didn't know him at all. He seems pretty devastated, as expected. He's posted a few times since then and my heart goes out to him and her family and loved ones. I'm sad that I won't get to talk to her anymore. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I haven't been able to get Dawn out of my mind. Not really sure why. What could I do? There isn't anything, really. I've known a couple food blogger friends who have passed away over the years and it's surreal and heartbreaking. I guess it has made me realize how much we all need to make sure we are keeping in touch with our loved ones, telling our families and friends how much we love them and even talking to friends and acquaintances more often just to let people know we care and are thinking of them. I'm glad I took those few minutes in January to message Dawn. I told her someone said the word blueberry and it made me think of her. I think of it this way--even when just a simple word makes you think of someone and you haven't talked to them for a while--take the time to do so!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I decided to make a couple things from her blog and share them here. Since Dawn loved blueberries and knew all the facts about reasons why they are so good for you, I decided to make <a href="https://vanillakitchen.blogspot.com/2009/02/blueberry-muffins.html">her blueberry muffins</a>, I followed her recipe and you can find her recipe on the link. Okay, I lied, the only difference I made to her recipe was I used buttermilk instead of whole milk. Dawn loved crumb topping! So these muffins have a crumb topping. She even suggested doubling the topping if you like it as much as she did.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbamyk_UP3AJgCKPcMMbzOl6HIF05ey92nDAXbcXEezkrJqflBlDYQwMWu7UlvsvG-UiaIgucy_Pqex5H5O_mpBo2D5_cCu6H5bhiwP5ww7Flu9NX5QaS3tzk650IcYguQxRB8A9PGVCMpkM6uP5Jc0Z96ucJmc8M16_rg5w31XmYF0rI4-VP/s640/IMG_0953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbamyk_UP3AJgCKPcMMbzOl6HIF05ey92nDAXbcXEezkrJqflBlDYQwMWu7UlvsvG-UiaIgucy_Pqex5H5O_mpBo2D5_cCu6H5bhiwP5ww7Flu9NX5QaS3tzk650IcYguQxRB8A9PGVCMpkM6uP5Jc0Z96ucJmc8M16_rg5w31XmYF0rI4-VP/s320/IMG_0953.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Speaking of crumb topping--the other thing I decided to make from her blog was a crumb cake. She LOVED crumb cake and would make every flavor imaginable. It was never about the cake. It was all about the crumb topping!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ZVGvE6e5ITunY1SOREkpBnQLR-WN_dHHFKWXxao0tHZP-jCbiX_zVlY-hp_QH9XhFgzAaM9jWu0D6owRUOLM2qqEr5bTbwuJVBTUUR10ljVwUGERNo0MXot-VYrewnvpRlZPY8UC-2169rwnEi5-BPoMsdjb6SHQ4zcRA0WsgOPKa6QjRZLN/s589/IMG_1050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="477" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ZVGvE6e5ITunY1SOREkpBnQLR-WN_dHHFKWXxao0tHZP-jCbiX_zVlY-hp_QH9XhFgzAaM9jWu0D6owRUOLM2qqEr5bTbwuJVBTUUR10ljVwUGERNo0MXot-VYrewnvpRlZPY8UC-2169rwnEi5-BPoMsdjb6SHQ4zcRA0WsgOPKa6QjRZLN/s320/IMG_1050.JPG" width="259" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I decided to make <a href="http://vanillakitchen.blogspot.com/2014/06/lemon-crumb-cake.html#comment-form">Dawn's Lemon Crumb Cake</a>. As much as I'm a chocolate lover, I'm really liking lemon things lately. I was easily sold on how much lemon was in this cake. Lemon zest and juice in the cake. Zest in the crumb topping. And more lemon zest and juice in the icing drizzle. I could get behind this cake. I did only make a half recipe of it and used an 8x8 pan instead of a bundt pan (I think she made a bundt cake since my birthday is on National Bundt Day, November 15. Yes, I'm sure that's it.) š She also mentioned using a 9x13 pan, so since I was halving the recipe, I used an 8x8 pan.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgud_YkeUcUhQHGuWRB2ATipUk53pjY_SN4_pSNk9lbZX0NL3G4cGWpHY9kXf6VQK4ntJU4ajVp-F11C3KdLLeg37zQTCF5Ksb1j3XAsXUbr5V8ETpPj0LN-YRLXhymIwdYfjNbsE9MrpS1oigotKMOfRXuQVYyp-bMQxd15qmKQwsyr3fy3AEM/s640/IMG_1048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgud_YkeUcUhQHGuWRB2ATipUk53pjY_SN4_pSNk9lbZX0NL3G4cGWpHY9kXf6VQK4ntJU4ajVp-F11C3KdLLeg37zQTCF5Ksb1j3XAsXUbr5V8ETpPj0LN-YRLXhymIwdYfjNbsE9MrpS1oigotKMOfRXuQVYyp-bMQxd15qmKQwsyr3fy3AEM/s320/IMG_1048.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Besides quite a bit of zesting and juicing, the cake is pretty simple to make. I followed Dawn's recipe exactly! That's saying a lot for me since I'm known for never sticking to a recipe. Making just half the recipe, I used five large lemons to get the right amount of zest, so plan accordingly if you're going to make the full recipe or half. It's worth it to make this cake sometime! I did taste the cake and it's fabulous. With me trying not to eat much gluten and sugar, my new goal is to make my own version of this gluten free and with different sugars. I'll do it for Dawn. She'd like it if I did that. Facebook life won't be the same without Dawn commenting on all my posts and I'll miss her posts and our chats now and then. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitE1V9i2X57hjjCjLsZzvQygRPcSBx-L_1i0uix1ucWxIhnIxwv1R62S6Z6DGQSrJsS9mVYR7DhVZ5W5i_BfHtTU2-rKsJ_SnCl2-gNqOe65xymZMD3T7WHXRPiavBLHk45RCQ_gk90kmnzQBoYv7UgHsNlqK5HimLqLGru5yz0E2W5f4m71lk/s560/IMG_1054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="560" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitE1V9i2X57hjjCjLsZzvQygRPcSBx-L_1i0uix1ucWxIhnIxwv1R62S6Z6DGQSrJsS9mVYR7DhVZ5W5i_BfHtTU2-rKsJ_SnCl2-gNqOe65xymZMD3T7WHXRPiavBLHk45RCQ_gk90kmnzQBoYv7UgHsNlqK5HimLqLGru5yz0E2W5f4m71lk/s320/IMG_1054.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I will forever think of Dawn when I'm doing anything with blueberries or even see them somewhere. I will and always have for years thought of her when I see any crumb cake and I'm sure I'll make a number of her other crumb cakes--she's made at least a dozen different flavors over the years! Dawn is to crumb cakes š and blueberries šµ as Katrina is to chocolate chip cookies šŖand chocolate š«. Sending love and prayers to her husband and her family and friends. I know everyone thought the world of her. I did.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Hug your loved ones. Check on family and friends. Let them know you're thinking about them.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm doing well, by the way. It's been two and a half years since I've blogged. Life is crazy and busy and somewhat day-to-day life as usual, but I am super blessed with pretty good health since I was diagnosed with multiple sclerosis in 2013. Family is growing way too fast. Kevin spoils me rotten. Maybe I'll try to blog more often. I hope to. I want to. We shall see. </div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <p></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com9tag:blogger.com,1999:blog-29824813.post-45612127422509462022020-11-17T14:57:00.000-06:002020-11-17T14:57:34.082-06:00Gluten Free Applesauce Spice Cake with Maple Cream Cheese Icing<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JWlWY7fSP3w/X7QqAhC0q-I/AAAAAAAASHg/tYaxbK0sudA8i22hDq_aQQEh3woAYbQmACLcBGAsYHQ/s640/Apple%2BSpice%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="623" data-original-width="640" src="https://1.bp.blogspot.com/-JWlWY7fSP3w/X7QqAhC0q-I/AAAAAAAASHg/tYaxbK0sudA8i22hDq_aQQEh3woAYbQmACLcBGAsYHQ/s320/Apple%2BSpice%2BCake.jpg" width="320" /></a></div><p> This gluten free cake was so good! I'm trying to get some of my favorite things posted on my ol' neglected blog for safe keeping, but it's just not been easy for me--don't get me wrong, I feel good! I just can't seem to get it done. Also had computer issues for a few months. I won't complain. And I'll just be short on words and see if I can get it done.</p><p>I've made this <a href="http://www.bakingandboys.com/2012/10/apple-spice-cake-with-maple-cream.html">fabulous Apple Spice Cake</a> before which I first got to experience from some cooking classes I was taking from my friend, Paige, in Kansas. She has a great post on her blog for the Applesauce Spice Cake <a href="http://www.forloveofthetable.com/2017/09/applesauce-spice-cake-for-my-mothers.html">here</a>. With my autumn birthday recently (November 15) and it falling on National Bundt Day, I decided this is the cake I wanted to make gluten free for me. Sometimes I'm not sure something will turn out well and I'll have lots of testing to do--but I sure love it when I first change a recipe and it turns out great! So happy!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PNzpqvwKaX0/X7QuygWmKII/AAAAAAAASHs/-ObU7xcT25oMM2FMp88e5_wBTF3Ao8fAwCLcBGAsYHQ/s640/Apple%2BSpice%2BCake%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="574" height="320" src="https://1.bp.blogspot.com/-PNzpqvwKaX0/X7QuygWmKII/AAAAAAAASHs/-ObU7xcT25oMM2FMp88e5_wBTF3Ao8fAwCLcBGAsYHQ/s320/Apple%2BSpice%2BCake%2B3.jpg" /></a></div><p>It was perfect and I have one slice left that is still perfectly moist. My family doesn't really like when I've made something and I tell them it's gluten free. They often won't even try it. Sam ended up eating two or three slices and said it was pretty good! It's not only made gluten free, but I used coconut sugar and raw honey for the sweetener! Love it! I wanted a cream cheese icing on it since it was so good on the original cake so I made some to drizzle on the bundt cake with as little sweetener as I could and used a couple tablespoons of organic powdered sugar and then pure maple syrup. I'll try it again to see if it's fine with just maple syrup another time. But it turned out great and I used a lot less icing than the cake that is usually completely frosted with it. So good though!</p><p>We had some apples here that were near "death", so I made homemade applesauce! I peeled, cored and sliced the apples into pretty big chunks. Then I put them in the Instant Pot with a little water and cooked them on the manual setting for ten minutes, then let it naturally release for another 10 minutes. They were pretty well done/soft! But it worked great! I put them in the blender and within seconds they perfectly became applesauce! No sweetener added!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uDf-A140IgI/X7QyE2bwyOI/AAAAAAAASH4/X-_Sb2TqAbEaUDEoxrjjeSquJ0SZDYCRwCLcBGAsYHQ/s640/homemade%2Bapplesauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="451" height="320" src="https://1.bp.blogspot.com/-uDf-A140IgI/X7QyE2bwyOI/AAAAAAAASH4/X-_Sb2TqAbEaUDEoxrjjeSquJ0SZDYCRwCLcBGAsYHQ/s320/homemade%2Bapplesauce.jpg" /></a></div><p></p><p style="background: white;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">Gluten Free Apple Spice Bundt Cake with Maple
Cream Cheese Frosting, by Katrina Smith, www.bakingandboys.com</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">2 cups (240 grams) gluten free
flour blend (with xanthan gum)<o:p></o:p></span></strong></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">Ā½ teaspoon xanthan gum (yes,
extra)</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">1 teaspoon baking soda</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">1/2 teaspoon salt</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">1 teaspoon cinnamon</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">1/2 teaspoon ground cloves</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">1/4 teaspoon ground nutmeg</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">1/2 teaspoon allspice</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">3/4 cup unsalted butter, room
temperature</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">1 cup coconut sugar<o:p></o:p></span></strong></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">Ā½ cup raw honey</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">2 large eggs, room temperature</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">1 1/2 cups unsweetened
applesauce (I used homemade!)</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">1 teaspoon vanilla extract</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">Preheat oven to 350 degrees F. Grease an 8
cup non-stick Bundt cake pan (or you can also use a 10 inch round cake pan)
with cooking spray. I use a non-aerosol cooking spray. <span style="mso-spacerun: yes;"> </span>Set aside. Sift the dry ingredients
together and set aside.<span style="mso-spacerun: yes;"> </span>Using a stand
mixer fitted with the paddle attachment, cream together the butter with the
coconut sugar and honey until light and fluffy, 2 to 3 minutes on medium high
speed, stopping the mixer once or twice to scrape down the sides. Beat in
the eggs one at a time, scraping down the sides after each addition. Beat for
another 2-3 minutes. With a rubber spatula, fold in the dry ingredients
alternately with the applesauce (add the vanilla with the first half of the
applesauce), beginning and ending with the dry ingredients, until they are
fully incorporated.<span style="mso-spacerun: yes;"> </span>Scrape the batter
into the prepared pan and spread evenly. Bake until a toothpick or knife
inserted in the center comes out cleanāabout 35 to 40 minutes. Let the
cake cool in the pan for 10 to 15 minutes. Cool cake in pan on wire rack
for 10 minutes.<span style="mso-spacerun: yes;"> </span>Turn onto cooling rack
and let cool completely.<span style="mso-spacerun: yes;"> </span>It should come
right out of the pan. Carefully move cake to serving dish or airtight
cake keeper. Prepare icing while cake is cooling.</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">Cream Cheese Icing:<o:p></o:p></span></strong></p>
<p style="background: white; margin: 0in;"><b><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">3 ounces cream cheese, softened<o:p></o:p></span></b></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">Dash of salt</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">1/4 teaspoon vanilla extract</span></strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">2 tablespoons pure maple syrup<o:p></o:p></span></strong></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">2 tablespoons organic powdered sugar<o:p></o:p></span></strong></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">Ā½ tablespoon almond milk<o:p></o:p></span></strong></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">2 tablespoons walnuts, lightly
toasted, chopped (optional)<o:p></o:p></span></strong></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><o:p> </o:p></span></strong></p>
<p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;">Whisk together the softened cream
cheese, salt, vanilla, maple syrup, and powdered sugar until well combined with
no lumps.<span style="mso-spacerun: yes;"> </span>Add almond milk starting with
Ā½ tablespoon and possibly a little more until desired consistency.<span style="mso-spacerun: yes;"> </span>Drizzle over cooled cake.<span style="mso-spacerun: yes;"> </span>Sprinkle with walnuts.<o:p></o:p></span></strong></p><p style="background: white; margin: 0in;"><br /></p><p style="background: white; margin: 0in;"><strong><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><br /></span></strong></p><p style="background: white; margin: 0in;"><strong></strong></p><div class="separator" style="clear: both; text-align: center;"><strong><a href="https://1.bp.blogspot.com/-WPpbhAYQ4To/X7QzDBJevEI/AAAAAAAASII/GC_AOxEo9E8_Ocz5RX_1k1VeJLcLgbSgQCLcBGAsYHQ/s640/Apple%2BSpice%2BCake%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://1.bp.blogspot.com/-WPpbhAYQ4To/X7QzDBJevEI/AAAAAAAASII/GC_AOxEo9E8_Ocz5RX_1k1VeJLcLgbSgQCLcBGAsYHQ/s320/Apple%2BSpice%2BCake%2B4.jpg" width="320" /></a></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><br /></strong></div><strong>Love my bundt pan. I've never had anything stick and I always only spray it with a non-aerosol spray. Though I think I want to start collecting different bundt pans. Seems like a perfect birthday/bundt day thing to do!</strong><p></p><p style="background: white; margin: 0in;"><strong><br /></strong></p><p style="background: white; margin: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x9oxCAcja3o/X7Q10VJyw0I/AAAAAAAASIU/fztecUmvD3kbRjYmadt5Cu9rhQyVmpf6gCLcBGAsYHQ/s640/Apple%2BSpice%2BCake-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="536" height="320" src="https://1.bp.blogspot.com/-x9oxCAcja3o/X7Q10VJyw0I/AAAAAAAASIU/fztecUmvD3kbRjYmadt5Cu9rhQyVmpf6gCLcBGAsYHQ/s320/Apple%2BSpice%2BCake-001.jpg" /></a></div><br /><strong><br /><span style="color: #222222; font-family: "Droid Sans",serif; font-size: 10.0pt;"><br /></span></strong><p></p><br /><p></p><p></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com13tag:blogger.com,1999:blog-29824813.post-10162582954561528462020-04-13T18:34:00.000-05:002020-04-13T18:34:47.257-05:00Banana Noatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-avaVnQPb2qM/XpTbzliMeqI/AAAAAAAASEY/dSa0sS-UJ9o431HZW5zzjf403QwIM1ZbQCLcBGAsYHQ/s1600/noatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="541" data-original-width="480" height="320" src="https://1.bp.blogspot.com/-avaVnQPb2qM/XpTbzliMeqI/AAAAAAAASEY/dSa0sS-UJ9o431HZW5zzjf403QwIM1ZbQCLcBGAsYHQ/s320/noatmeal.jpg" width="283" /></a></div>
Hi. Hello. Look at this--I'm here! I know, you thought you'd never hear from me again. Well, tricked ya. I really, really miss the good old days of blogging. I miss wanting to share things with you. I miss doing all the baking my heart desires. I even miss spending time writing up blog posts, though let's be honest, I think that's probably all bloggers' least favorite part of this gig. Times change. I just can't seem to get things done like I used to be able to do. I'm fine. I'm healthy. I'm busy. I'm tired. Even with this crazy time of the COVID-19 worldwide pandemic and being home more, I seem to be just as busy with boys and dogs (We have 3 now! Chip and Candy are both coming up on ten years old, so we adopted Trixie last November. She's now 7 months old--what was I thinking being a puppy mom again? She's a Corgi/Pomeranian mix). I keep finding other things to do besides baking and sharing. It's sad, I know. <br />
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<a href="https://1.bp.blogspot.com/-rY01b9_5wko/XpTwPtZ0FuI/AAAAAAAASEw/UPXrlAtqiBUM7OhRiDBoydqNvtnCHqt_gCLcBGAsYHQ/s1600/trixiesock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1243" data-original-width="1022" height="320" src="https://1.bp.blogspot.com/-rY01b9_5wko/XpTwPtZ0FuI/AAAAAAAASEw/UPXrlAtqiBUM7OhRiDBoydqNvtnCHqt_gCLcBGAsYHQ/s320/trixiesock.jpg" width="262" /></a></div>
<br />
<br />
That said, my friend Shelby from <a href="https://www.grumpyshoneybunch.com/">Grumpy's Honeybunch</a> has a cookbook out! <a href="https://www.amazon.com/One-Pot-Paleo-Cookbook-Effortless-Skillet/dp/1641527595/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1586815178&sr=1-1-fkmr0">The One Pot Paleo Cookbook</a> is available from Amazon now (linked here). Check it out. Everything looks and sounds so delicious. I love that they are simple one pot meals and could use a sheet pan in the oven, a skillet on the stove or a slow cooker! I was excited to hurry and try a recipe but am limited on trips to the store right now (as we all are) so I quickly looked for something I could make with ingredients I already have and settled on this Banana Noatmeal. Afterall, breakfast is probably my favorite meal of the day and guess what I eat almot every day? Oatmeal, with banana to be exact. I've actually wanted to try a Paleo version for a few years now so this was just perfect! If you're eating a Paleo diet (or even if you're not!) this is great as it is low-carb since it doesn't actually have oats. Hence the clever name of noatmeal. But I can't believe how much it literally tastes like oats. I prefer for my oatmeal with used the quick cooking kind (gluten free, please), so this has the same texture. The main ingredient is almond meal. Then it also has some flaxseeds (I used ground meal), some hemp seeds and chia seeds (the recipe says white chia seeds, I only had black). Everything is simmered with coconut or almond milk, then served with bananas, walnuts, a drizzle of maple syrup and a dusting of cinnamon. <br />
<br />
This is my ideal breakfast! Excited to try it with berries when I can go shopping and get some!<br />
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Go get Shelby's cookbook! Whether you follow a Paleo diet or not, it's got lots of great recipes! Can't wait to try more!<br />
<br />
On a family note, my "baby" turned 13 (ahhh!) in March. We all went to dinner as a family, including my married son, Scott and his wife Diana and our son Parker who turned 18 and moved into his own apartment. We went out the day before our state decided on a stay home, stay safe initiative and closed dining-in at restaurants. For Easter yesterday, we had everybody over for grilling some hot dogs and hamburgers outside. Scott, Diana and Parker stayed out of the house and tried to maintain the 6 feet rule from us. Sam enjoyed hiding some Easter eggs outside for them to hunt. It was fun watching grown kids collecting eggs. We had some much-needed laughs together. We look forward to this pandemic being over and life being more normal again. How are y'all getting along? We are truly blessed! I was even able to go get my monthly infusion for MS last week. Had to wear a mask and that is hard for me. I named it being like "walking claustrophobia". But I survived and I'm grateful my infusion center is still operating and they are taking a lot more sanitizing precautions and spacing everyone out more than normal. I'm kind of hoping when we get to go back to things being more like they were before this virus came along, that the world learns to be more giving and kind and loving as it's been during this time. What good things have you noticed in the world lately?<br />
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<br />Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com24tag:blogger.com,1999:blog-29824813.post-77608718961843955522019-11-22T12:39:00.000-06:002019-11-22T12:39:04.158-06:00Gluten Free Pumpkin Bundt Cake with Browned Butter Pecan Streusel<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-jrqR0aqCCsM/Xdbb8XZcyhI/AAAAAAAASDU/HEJZ407rO14BCliy5CzvTC3ORxlTqoyjgCLcBGAsYHQ/s1600/pumpkincake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="620" height="283" src="https://1.bp.blogspot.com/-jrqR0aqCCsM/Xdbb8XZcyhI/AAAAAAAASDU/HEJZ407rO14BCliy5CzvTC3ORxlTqoyjgCLcBGAsYHQ/s320/pumpkincake3.jpg" width="320" /></a></div>
This was the birthday cake I made for my birthday which I've mentioned before is also National Bundt Day (November 15). I NEED to share it with you all here! I turned this <a href="http://www.bakingandboys.com/2011/10/pumpkin-cake-with-browned-butter-and.html">fantastic Pumpkin Cake</a> recipe I've made before from my friend <a href="http://www.forloveofthetable.com/2011/11/pumpkin-cake-with-browned-butter.html">Paige at For Love of the Table</a>, whose cooking classes I used to take and love and endulge in all the deliciousness when we lived in Kansas, into a gluten free, refined sugar free divine bundt cake! It was so moist and flavorful and exactly how I wanted it. I'm planning to make it again next week for Thanksgiving. There are always so many pies at our huge family gathering and I've tried making decent gluten free ones in the past, but haven't been as in love as I want to be with gluten free crust. CAKE--this is just what I was hoping it would be like with it's spot on pumpkin and spice flavors.<br />
<br />
If you want, you can see my post for the original pumpkin cake (linked above) and Paige's, too. It's a must-make sometime. Most know I am a chocolate lover and my favorite desserts usually have chocolate, but this cake is right there at the top of my list, especially now that I've made it gluten free.<br />
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Paige's original cake has a most delicious browned butter pecan streusel on top that bakes with the cake. While making this into a bundt cake, I realized I wasn't sure how I was going to make the best part of the cake work for it since a bundt is baked upside down, then turned out of the pan. I didn't want to have the streusel making a caramel-like topping while it baked, so I baked it separately and decided to make it stick to the top of the cake some other way. I made a simple cinnamon glaze using organic powdered sugar and I drizzled that over the cooled cake. The streusel then adhered to the cake just as I'd hoped.<br />
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<a href="https://1.bp.blogspot.com/-1JYqLdJhrYQ/XdgZEpXhJOI/AAAAAAAASDg/D7p0MnMxlnUp7s-mcV_f12Hv7O2Rz23ogCLcBGAsYHQ/s1600/pumpkincake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="494" data-original-width="472" height="320" src="https://1.bp.blogspot.com/-1JYqLdJhrYQ/XdgZEpXhJOI/AAAAAAAASDg/D7p0MnMxlnUp7s-mcV_f12Hv7O2Rz23ogCLcBGAsYHQ/s320/pumpkincake2.jpg" width="305" /></a></div>
The cake is so moist like a great pumpkin bread and the streusel adds a perfect cinnamon, nutty crunch. Nothing else is needed to enjoy this but some whipped cream on the side would be great. I've known Paige for over ten years and she's always had no problem admitting she had cake for breakfast. She is a fantastic chef and I've always loved her cakes and cookies and pies and all desserts, I'm just a sweets kind of gal. (Check out her blog, linked above! Best photos, descriptions and instructions ever!) Cake for breakfast? I've never really endulged that way, but after making this cake and having some for my birthday, there it sat on the counter the next morning and it was calling my name. So I had cake for breakfast. It was delicious every time I had a piece of it over the next couple days. This cake needs to be posted here and made again and again!<br />
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<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 107%;">GLUTEN FREE PUMPKIN BUNDT CAKE WITH
BROWNED BUTTER PECAN STREUSEL, by Katrina, Baking and Boys!<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 107%;">Streusel Topping:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā¼
cup gluten free flour blend (I like Bobās Red Mill 1 to 1 baking mix)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">3
tablespoons coconut sugar<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā½
tablespoon raw honey<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā¼
teaspoon ground cinnamon<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">1/8
teaspoon salt<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">2
tablespoon unsalted butter, browned in a small saucepan*<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā¼
cup pecans, chopped<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 107%;">Cake:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 107%;">2 cups gluten free flour blend (I
like Bobās Red Mill 1 to 1 baking mix)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā½
teaspoon xanthan gum (add this even though the flour blend has some)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">2
teaspoon baking powder<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā½
teasoon baking soda<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā½
teaspoon fine salt<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">1
teaspoon ground cinnamon<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā½
teaspoon ground cloves<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā½
teaspoon ground nutmeg<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā½
cup unsalted butter, room temperature<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">1
cup coconut sugar<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā½
cup raw honey<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">2
large eggs<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">1
cup pumpkin puree<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā½
cup almond milk (or any milk you choose)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">1
teaspoon vanilla extract<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Glaze:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">1
cup organic powdered sugar<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā½
teaspoon vanilla<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">Ā¼
teaspoon ground cinnamon<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12.0pt;">1
tablespoon milk (your choice)<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div style="background: white;">
<strong><span style="color: #222222; font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Preheat oven to 350 degrees. *Brown the butter for
the streusel in a small saucepan over medium heat. Whisk together while it melts and foams a
little. When almost no more bubbles form,
let it heat until the butter gets a nice brown color and has a nice nutty
aroma. Pour it until another container
to stop the browning/cooking process. In
another bowl, mix together the streusel ingredients, pour the brown butter in
last, mix to combine. Pour the mixture
onto a foil lined small baking sheet and spread evenly, some clumps are good.
Bake for 8-10 minutes. You just donāt
want it to brown too much. Remove from
oven and leave on sheet to cool.</span></strong><b><span style="color: #222222; font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></b></div>
<div style="background: white;">
<strong><span style="color: #222222; font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Using a stand mixer fitted with the paddle
attachment, cream the butter for a minute, add the coconut sugar and honey beat
and until light and fluffy for about 3 minutes, scrape down the sides. Beat in
the eggs for a couple minutes. Whisk together in a bowl the pumpkin puree, milk
and vanilla. Combine the dry ingredients
in another bowl. Whisk together. Add a little of the dry ingredients to the
mixer and beat together. Then add half
the wet ingredients and beat well.
Scrapes sides of bowl. Add more
of the dry ingredients, beat well, then the rest of the wet ingredients and the
rest of the dry, beating well after each addition. Scrape the sides of the bowl. Spray a bundt pan with non-aerosol cooking
spray (some instead butter and flour the pan, Iāve never had one stick just
using spray). Pour the cake batter into
the pan and spread evenly. Bake in
preheated oven on middle rack for 35-40 minutes. Test at 35 minutes with a toothpick to see it
comes out mostly clean with just a few moist crumbs. When fully baked, remove from oven and let it
sit in the pan on a wire rack for 10-15 minutes. Turn cake over onto a wire rack to remove
from pan and let it cool completely. </span></strong><span style="color: #222222; font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></div>
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<b><span style="font-size: 12.0pt; line-height: 107%;">Make the quick glaze, whisking the
ingredients together. Drizzle over the
cooled bundt. Immediately after, sprinkle/spread
evenly the streusel around the top of the cake.
Store in an airtight cake server.
Serve cake with some fresh whipped cream, if desired.<o:p></o:p></span></b></div>
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<br />Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com31tag:blogger.com,1999:blog-29824813.post-26153872526733522252019-04-10T01:03:00.000-05:002019-04-10T10:34:53.451-05:00Vegan Wild Rice Soup with Cashew Cream--The Gluten-Free Instant Pot Cookbook<div style="text-align: center;">
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I was asked by Jane from <a href="https://theheritagecook.com/">The Heritage Cook</a> if I would like to make a recipe from the new, revised and expanded edition of her cookbook, <a href="https://www.amazon.com/Gluten-Free-Instant-Cookbook-Revised-Expanded/dp/1558329528/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1554759692&sr=8-4-fkmrnull">The Gluten-Free Instant Pot Cookbook</a>, also written by Sara De Leeuw, who I don't yet know. Yes! I love when I get to make things for others. I love Jane's blog and it's so nice that she posts delicious gluten free things. (Thank you for asking me to be part of the revised book promotions, since it was so easy to say yes and I'm flattered you thought of me!) I'm excited to have the opportunity to finally meet her this coming August when Kevin and I go on a trip to San Francisco where she lives!<br />
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I'm all about sweet treats, but when I get to choose something savory that I'd like AND when it's vegan and one of my sons is currently vegan, I didn't have trouble deciding to make this soup. I'm still finding unconditional love for the Instant Pot, but rice has become one of my favorite things to make in it. Add some veggies and healthy protein like chickpeas (garbanzo beans) and I'm all for it. The soup was great with just veggie broth, but with the option to add some cream made from cashews, it was even more a hearty, filling delight. I dare anyone who thinks they wouldn't like it because it's vegan and doesn't have real cream, to try it and see for yourself. You'd never know! Parker liked it! He had a bowlful then when I was cleaning up he decided he wanted another bowlful. This soup is very much a win in the gluten free category AND for vegans--and for anyone because I guarantee if you don't tell them, they won't even realize it.<br />
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Some people tend to shy away from gluten free recipes, but I've found with this book that a lot of the recipes are naturally gluten free anyway and are just like what you'd make regardless, such as this soup or pot roast, chicken wings and deviled eggs just to name a few others. But a lot of the other recipes, like Creamy Steel-Cut Oatmeal with Apple Raisin Compote, which I've also made before, is delicious. There are so many more, too! I may just start with the first recipe and make my way through each one. Come to think of it--I haven't eaten dinner yet and I'm hungry. Soup is calling my name!<br />
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Here's the soup recipe, but you should just get yourself a copy of <a href="https://www.amazon.com/Gluten-Free-Instant-Cookbook-Revised-Expanded/dp/1558329528/ref=sr_1_fkmrnull_4?keywords=the+gluten-free+instant+pot+cookbook+by+jane+bonacci&qid=1554874681&s=gateway&sr=8-4-fkmrnull">The Gluten-Free Instant Pot Cookbook</a>! (How good does that Black Bean Soup with Cilantro-Lime Cream on the cover look!)<br />
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<img height="320" src="https://attachment.outlook.live.net/owa/kevnkoi@hotmail.com/service.svc/s/GetAttachmentThumbnail?id=AQMkADAwATE2MTYwLTk3NwA1LTNmMGItMDACLTAwCgBGAAADbf6L5g0DM0KiWtQ1X7sxzAcAahA%2BvHrdV0Gg0TdzYJzb3gAAAgEMAAAAahA%2BvHrdV0Gg0TdzYJzb3gACeItJRAAAAAESABAAUaGURnHW7ESCz3msoUTHMA%3D%3D&thumbnailType=2&owa=outlook.live.com&scriptVer=2019040101.04&isc=1&X-OWA-CANARY=aePt4_GI7kin-U8jBDeTP7Djjhx3vdYYkrveUQ1-Qf6Jtd849BgtBgLxl8nMjCDwU-OO0oiAE9s.&token=eyJhbGciOiJSUzI1NiIsImtpZCI6IjA2MDBGOUY2NzQ2MjA3MzdFNzM0MDRFMjg3QzQ1QTgxOENCN0NFQjgiLCJ4NXQiOiJCZ0Q1OW5SaUJ6Zm5OQVRpaDhSYWdZeTN6cmciLCJ0eXAiOiJKV1QifQ.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.sE3P8bcjCfbirKhPT6zGDZFoIke0dV4JZCCFV2W_7P3Nef2EEi0-ONxbzLSx8P17J2bYGSCYT7Ex_I91PFZNVDzOhSS5swKay36_ssmHg40ReijWziWB-_wWjV-qL07NyO0rAnaSmjIHaGjVDNjhmo3mtXbmyS_iMH7uuOeWDj3rSnAGyGMp8mCTKgmoDENPjTOIsfZMmdihHxCuoaCEb7IMIVzYDuwE2kuSz4d9-bvGsGWmCc0z0aBYwcYE3vNjLJwwAuToI5gEE14DeUhGSzBvASdukQXkshnWRm8mVcY0wt4kx_U1GPVzAI4EJthBMxbtc62geruu2mcOtsET0Q&animation=true" width="291" /></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 12pt;">Vegan Wild Rice Soup with Cashew Cream, from The Gluten-Free
Instant Pot Cookbook, by Jane Bonacci and Sara De Leeuw<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 12pt;">Soup<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">2 tablespoons (30 ml) olive or
vegetable oil<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">1 1/2 cups (240 grams) diced onion <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">3 cloves garlic, minced<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">1 cup (130 grams) diced carrot <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">1 cup (120 grams) diced celery <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">1 cup (230 grams) dried chickpeas,
soaked for 4 hours or overnight and drained <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">1 1/4 cups (200 grams) wild rice or
wild rice blend<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">1 bay leaf<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">1 tablespoon (2 grams) fresh thyme
leaves<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">5 cups (1175 ml) vegetable stock
(page 214) or water <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">kosher or fine sea salt and freshly ground
black pepper, to taste<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 12pt;">For the Cashew Cream (optional)<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">1/2 cup (55 grams) raw cashews,
soaked for 30 minutes in hot water and then drained <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">1/2 cup (120 ml) fresh water </span><span style="font-family: "verdana" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">Press SautƩ on
the electric pressure cooker. Add the oil to the inner pot and when it is hot,
add the onions. Stirring frequently, cook the onions until softened and
translucent, about 4 minutes. Add the garlic and continue stirring. Cook for
another 30 seconds, until fragrant. Stir
in the carrots and celery. Cook them, stirring frequently until the vegetables
are softened, about 4 minutes. <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">Add the drained
chickpeas, wild rice, bay leaf, thyme, and vegetable stock. Stir well. Close
and lock the lid, making sure the steam release handle is in the sealing
position. Cook on high pressure for 25 minutes.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">While the soup is
cooking, make the cashew cream. Blend
the soaked and drained cashews with the Ā½ cup fresh water in a blender until
completely smooth. Set aside.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">When the soup is
finished, release the pressure naturally. Turn the steam release handle to
venting, releasing any remaining pressure. When the float drops, unlock the lid
and open it carefully. Stir in the cashew cream (if using) until completely
incorporated. Add salt and pepper to
taste. Serve immediately.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">The soup was pretty simple to make and I'm enjoying the Instant Pot more every time I use it. If you don't have one, get this book and an electric pressure cooker and enjoy time-saving meals (and desserts)! Did I mention there are desserts, too?</span><br />
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<span style="color: #333333; font-family: "helvetica" , sans-serif; font-size: 12.0pt;">#TheRevisedExpandedGlutenFreeInstantPotCookbook </span></div>
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<br />Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com146tag:blogger.com,1999:blog-29824813.post-13337072895011273992019-02-17T22:09:00.000-06:002019-02-17T22:09:06.156-06:00My Eleven Year Old Blog!<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-D5fRv1yrFIc/XGoveceqqeI/AAAAAAAASBA/HrcYJu3BYyYjNNXkjVNXeALY5GHja--0QCLcBGAs/s1600/taylorandfriendscake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="549" height="320" src="https://4.bp.blogspot.com/-D5fRv1yrFIc/XGoveceqqeI/AAAAAAAASBA/HrcYJu3BYyYjNNXkjVNXeALY5GHja--0QCLcBGAs/s320/taylorandfriendscake.jpg" width="295" /></a></div>
<span style="font-size: small;">Eleven years ago today I posted my first blog post on this little olā spot of mine on the world wide web. Iāve mentioned before that I didnāt know what I was doing and was only doing it so family and friends could see from me what was going on with our family. We lived in Kansas far away all of our families and most of our friends. I also just wanted to use this space as my way of journaling about our lives. Here we are eleven years later! So many changes, as expected! Iām still here. Sadly, not like I used to be and not like I wish. Sometimes circumstances in our lives take precedence over what weād really like to have happen. Iāve learned things arenāt always as weād like, but I am so very blessed with everything in my life, so I shall not complain.</span><br />
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<span style="font-size: small;">Iām busy and tired and continue keeping on even though sometimes I would really just like to take a big olā break from everyday life and not have a care in the world. Four boys will do that to you, I suppose! A quick run downāmy oldest, Scott, is getting married this week! What?! I know, so crazy. He was still just nine when I started Baking and Boys! We are excited to have Diana join our family and Iāll have a daughter! Parker is 17 and trying to get done with high school a year early so he can graduate this May. Fingers crossed! Taylor is 15. Heās in 9th grade and in his third year of percussion and is loving playing drums. Itās loud here at our house! Besides drums, he has taught himself how to play the ukulele and some electric guitar (so has Parker). Sam is in 6th grade and will be 12 years old soon! Ahhh! So you can see, all four of my babies are growing up and things are always hoppinā around here!</span><br />
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<span style="font-size: small;">I canāt seem to bake like I used to and never get all the things Iād like to done that</span> <span style="font-size: small;">I dream about or even just plan to do, but life is good! My health is good! My husband is amazing, as always. We are so blessed! When I realized today is my eleven year blogaversary, I didnāt want to just let it go by, even though my blog has sat pretty dormant especially this last year. I didnāt make anything, but Taylor had two friends over today and they wanted to make a cake and they wanted to cover it with homemade fondant. I didnāt really want to have anything to do with it and didnāt want to deal with the mess. Theyād never made fondant, but they were determined. Above is the cake they made with about 1% help from me. I must say it turned out better than I thought it would. They said it was a Legos head, even though that was not their intention when they started. Iām tired and I didnāt really do much at all. But it made for me to have something to post here, so hereās your cake. I still hope to actually post things when I make something really great that I just have to share! Weāre in full blown wedding mode here this week!</span>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com55tag:blogger.com,1999:blog-29824813.post-3190838371785774562018-08-29T08:00:00.000-05:002018-08-29T10:14:32.106-05:00Gluten Free Zucchini Cookies (Also Vegan!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-9I3QSQdI0AU/W4X-lkV3v9I/AAAAAAAASAk/sMDnXP-18vcigNpL5JjmWOY0B-sdv4d3QCLcBGAs/s1600/gfzucchinicookie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://3.bp.blogspot.com/-9I3QSQdI0AU/W4X-lkV3v9I/AAAAAAAASAk/sMDnXP-18vcigNpL5JjmWOY0B-sdv4d3QCLcBGAs/s320/gfzucchinicookie3.jpg" width="240" /></a></div>
<span style="font-size: small;">I took my <a href="http://www.bakingandboys.com/2010/08/grandma-tinys-zucchini-cookies-theyre.html">Grandma Tiny's Zucchini Cookies</a> recipe and decided I needed to make it gluten free so I could enjoy them again. Itās zucchini season! These are perfect for the abundance of zucchini and pretty simple to makeāyou donāt even need a mixer. I changed up the sugars a little so I wasnāt just using refined sugar and I used grape seed oil. All changes I made worked perfectly and Iām happy that these are healthier and gluten free and they just happen to be vegan, so Parker was happy, too. Sometimes the changes I make to things (especially when I make them gluten free AND vegan) make baked goods a bit dry and crumbly. Iām still working on that issue. But these cookies turned out great. Parker even noticed and mentioned it. And Kevin ate quite a few of them and he usually doesnāt eat something he knows is gluten free or vegan. Win!</span><br />
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<a href="https://4.bp.blogspot.com/-LZ_hjOzAWKY/W4X_YEQAEKI/AAAAAAAASAo/mHeBOiJMvuYa29ho9qMW4yCNmHtaUC-_wCLcBGAs/s1600/gfzucchinicookiedough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://4.bp.blogspot.com/-LZ_hjOzAWKY/W4X_YEQAEKI/AAAAAAAASAo/mHeBOiJMvuYa29ho9qMW4yCNmHtaUC-_wCLcBGAs/s320/gfzucchinicookiedough.jpg" width="240" /></a></div>
<span style="font-size: small;">What moreāsince theyāre veganāyou can eat the cookie dough! (Not that in my past Iāve never eaten raw cookie dough of any kind.) ; )</span><br />
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<strong><br /></strong>
<strong>Gluten Free Zucchini Cookies (Theyāre vegan, too!), by Katrina, Baking and Boys!</strong><br />
<strong><br /></strong>
<strong>In a medium sized bowl, stir together with a whisk: (No electric mixer needed.)</strong><br />
<strong>1//2 cup organic cane sugar</strong><br />
<strong>Ā¼ cup organic coconut sugar</strong><br />
<strong>Ā¼ cup organic agave nectar (NoteāIāve used 1 cup of brown sugar before instead of the 3 sweeteners listed)</strong><br />
<strong>1 cup grated zucchini (I use the fine grater)</strong><br />
<strong>1/2 cup organic grape seed oil (or any other oil of choice)</strong><br />
<strong>1 teaspoon vanilla</strong><br />
<strong><br /></strong>
<strong>Sift together in another medium sized bowl:</strong><br />
<strong>2 cups gluten free flour blend (I used Bobās Red Mill 1 to 1 blend)</strong><br />
<strong>1 teaspoon baking powder</strong><br />
<strong>1 teaspoon baking soda</strong><br />
<strong>1/2 teaspoon salt</strong><br />
<strong>1/2 teaspoon ground cinnamon</strong><br />
<strong>1/4 teaspoon ground ginger</strong><br />
<strong>1/4 teaspoon fresh nutmeg</strong><br />
<strong>1/2 cup toasted pecans, chopped (or walnuts)āoptional</strong><br />
<strong>1/3 cup Enjoy Life mini chocolate chipsāoptional</strong><br />
<strong><br /></strong>
<strong>Preheat the oven to 350 degrees. Add the wet mixture to the dry ingredients and stir with a wooden spoon or spatula until combined. Stir in the nuts and raisins.</strong><br />
<strong>Drop by spoonfuls on parchment lined baking sheets. Bake for 12 minutes. Remove cookies to wire rack to cool.</strong><br />
<br />
Life is crazy and busy and probably a little boring around here. Iām still here. We had a great summer with lots of fun trips and everyone is happy to be back in school. Shh, probably me more than anyone.<br />
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<br />Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com30tag:blogger.com,1999:blog-29824813.post-45209956475009751492018-02-17T17:25:00.001-06:002018-02-17T17:25:05.499-06:00TEN YEARS BLOGGING! Gluten Free Refined Sugar Free Chocolate Zucchini Cake<p><a href="https://lh3.googleusercontent.com/-Bzm6w7YgQ3c/WoiqNdn-eSI/AAAAAAAAR9M/0gNt1xzT3Pkg_MciCRsobw2hivYfmKFDACHMYCw/s1600-h/gfchoczucchinicake83"><img width="364" height="484" title="Gluten Free Chocolate Zucchini Cake 2-15-18" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="Gluten Free Chocolate Zucchini Cake 2-15-18" src="https://lh3.googleusercontent.com/-ndWl5hd_IAo/WoiqOG74q7I/AAAAAAAAR9Q/eMtIC57JfCc4aQaj228cEXSSYUuM7-XSACHMYCw/gfchoczucchinicake8_thumb1?imgmax=800" border="0"></a></p><p>Hello, Everyone! Would you believe itās been 10 years since I started my blog! Ten Years! Thatās so crazy to me. Even crazierāI started my blog just before my baby turned one. Yep, heās almost 11 years old! I keep wishing I could take the time to share things with you like I used to way back when. Times have changed. Blogging isnāt the same. My boys arenāt the same and I think Iām definitely busier with three teenagers and a 10 year old. My health isnāt the same. So much change. In my heart though, Iām the sameāI still love food (treats especially) and want to share my favorites here with a good dose my life and family. Sigh. So here I am, blogging sparingly, but still here nonetheless. </p><p><a href="https://lh3.googleusercontent.com/-qyWM-TSvFpI/WoiqPYRiwpI/AAAAAAAAR9U/TjSVtzVu8Vsvq7NMPlBM3MfhUezYAwlLQCHMYCw/s1600-h/gfchoczucchinicake9%255B4%255D"><img width="419" height="484" title="gfchoczucchinicake9" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="gfchoczucchinicake9" src="https://lh3.googleusercontent.com/-Fw-cPEDY7LI/WoiqQG_ogBI/AAAAAAAAR9Y/tKFw60E41pYWSLbbBwh6dj1KI1vAMZglQCHMYCw/gfchoczucchinicake9_thumb%255B1%255D?imgmax=800" border="0"></a> <br></p><p>I still have this idea to revamp some of my favorite treats into healthier and gluten free versions, so Iāve done it again today with this Gluten Free Refined Sugar Free Chocolate Zucchini Cakeāwhich Iāve taken from this heavenly <a href="http://www.bakingandboys.com/2016/07/chocolate-zucchini-cake-recipe-and.html">Chocolate Zucchini Cake</a>. Took a few tries, but THIS recipe Iām sharing here today is great! Itās not as healthy as it could be, but itās still gluten free and refined sugar free and Iām happy about that. I will work on another version that is grain free and maybe dairy free, but Iāve sure decided with baking lately and trying to make things vegan for one of my sons, that baked goods benefit greatly from eggs and butter! </p><p>Never, ever would someone even guess this decadent chocolate cake has a vegetable. You cannot tell there is zucchini in it. </p><p><a href="https://lh3.googleusercontent.com/-D3ZbkOcod9c/WoiqQugttEI/AAAAAAAAR9c/JIkus0DUK28jRzTHlem2fQLexwTLSVVTACHMYCw/s1600-h/gfchoczucchinicake7%255B6%255D"><img width="364" height="484" title="Gluten Free Chocolate Zucchini Cake 2-15-18" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="Gluten Free Chocolate Zucchini Cake 2-15-18" src="https://lh3.googleusercontent.com/-JcBNgkuDs0M/WoiqRBYC0ZI/AAAAAAAAR9g/fzCCnRimVDUS0E_Z4mxyUzsYMCAFAHDSwCHMYCw/gfchoczucchinicake7_thumb%255B2%255D?imgmax=800" border="0"></a></p><p><br></p><p><b>Gluten Free Refined Sugar Free Chocolate Zucchini Cake, by Katrina, Baking and Boys!</b><p><b>1 Ā¼ cups gluten free flour blend</b><p><b>6 tablespoons Dutch-processed cocoa powder</b><p><b>Ā½ teaspoon baking soda</b><p><b>Ā¼ teaspoon baking powder</b><p><b>Ā½ teaspoon xanthan powder (even if your flour blend has some, add this extra)</b><p><b>Ā¼ teaspoon fine sea salt</b><p><b>Ā½ cup unsalted butter, room temperature</b><p><b>Ā½ cup coconut sugar</b><p><b>6 tablespoons raw honey</b><p><b>Ā½ teaspoon vanilla extract</b><p><b>2 large eggs, room temperature</b><p><b>1/3 cup milk (I used 2%)</b><p><b>1 cup finely grated zucchini, liquid squeezed out in a tea towel </b><p><b>Ā½ cup Enjoy Life mini chocolate chips</b><p><strong><br></strong><p><b></b><p><b>Ganacheā</b><p><b>3 ounces heavy cream</b><p><b>4 Ā½ ounces Enjoy Life mini chocolate chips</b><p><strong><br></strong><p><b></b><p><b>Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with non-stick foil (optional, but I love doing this for easily removing the baked cake from the pan), spray with cooking spray (here I prefer the no-propellants coconut oil spray). Set aside. Add gluten free flour, cocoa, baking soda, baking powder, xanthan and salt to a medium sized bowl and whisk to combine. Set aside. Cream the butter, coconut sugar and honey in mixer for 3-5 minutes, until smooth. Scrape the sides of the bowl. Add the vanilla and eggs and beat another couple minutes, scrape the bowl to make sure all is combined. Add the zucchini and mix together. While the mixer is going, add part of the dry ingredients, then some of the milk, then more dry ingredients, the rest of the milk, then the rest of the dry ingredients. Beat it in the mixer for 3-5 more minutes. Since it is gluten free, it will be fine! Stir in the chocolate chips. Spread the batter evenly in the prepared pan. Bake for 35 minutes, until a toothpick inserted comes out mostly clean with just moist crumbs. Let cake sit on a wire rack to cool.</b><p><b>Make the ganache. In a glass microwave safe bowl, heat the cream in 20-30 second intervals until itās bubbly around the sides (this can also be down in a pan on the stove). Pour the chocolate over the cream and let sit for a minute. Slowly stir the chocolate and cream until smooth. Remove cake from pan with the foil edges. Carefully remove the foil from the bottom, let cool completely while ganache cools more and thickens slightly. Spread the ganache evenly over the cake. Store in an airtight cake holder. Cut into nine squares and serve. (Next Iām going to bake this cake in a 9x9 inch pan for the cake to ganache ratio to be a little better!) </b><p><br><p>Hereās whatās happening with my family lately--<a href="https://lh3.googleusercontent.com/-uWUIpXdYs6I/WoiqRsJHIvI/AAAAAAAAR9k/fxRcUaiaC-s_XDrLFgeb7oKZD2CGNw4EQCHMYCw/s1600-h/scottanddiana%255B3%255D"><img width="643" height="484" title="scottanddiana" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="scottanddiana" src="https://lh3.googleusercontent.com/-du1M6Zn77R0/WoiqSWyv3wI/AAAAAAAAR9o/wwDSamaQcy8kgfVN1xTXbF1AJutKGPeFwCHMYCw/scottanddiana_thumb%255B1%255D?imgmax=800" border="0"></a></p><p>Scott proposed marriage to his girlfriend! He told us on Christmas, even though he asked Diana to marry him back in August. Little sneak! They are happy and plan to get married in a couple years after they get things more set financially. ; ) </p><p><a href="https://lh3.googleusercontent.com/-KW5njEf1F1Q/WoiqTEBKQEI/AAAAAAAAR9s/qw_qHlU1cN82V_1TasVZeQrtG4InLXVnACHMYCw/s1600-h/nickelmania%255B3%255D"><img width="564" height="484" title="nickelmania" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="nickelmania" src="https://lh3.googleusercontent.com/-BGpZ16ggD5k/WoiqTg8_3-I/AAAAAAAAR9w/Rubt8IssiOULZk1M1f906gWQNOr6TRFagCHMYCw/nickelmania_thumb%255B1%255D?imgmax=800" border="0"></a></p><p>Parker has been busy with his first job at Target during the holidays. He works at a thrift clothing store right now, but plans to go back to Target when they hire him back in March. Heās also busy with school trying to get enough credits to graduate a year early. Heās ready to go places!</p><p><a href="https://lh3.googleusercontent.com/-T6tw7zelYac/WoiqUTLb64I/AAAAAAAAR90/mxVXFKSIIws4EBHBPNnsNR6KVge7eLsJACHMYCw/s1600-h/tayloricecream%255B3%255D"><img width="365" height="484" title="tayloricecream" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="tayloricecream" src="https://lh3.googleusercontent.com/-MwbXEdgYO7c/WoiqVJHh_GI/AAAAAAAAR94/uVkVVFrr79IvWmBs9hvMH-OotginFQCUACHMYCw/tayloricecream_thumb%255B1%255D?imgmax=800" border="0"></a></p><p>Taylor is busy in 8th grade with percussion and loves drumming! Heās actually taking drum lessons on the side through someone Kevin knew at UVU. Itās nonstop drumming around here, on drums and drum pads and counters and anything! He was selected with a couple others to be in the school drumline and they got to go to all the home boysā and girlsā basketball games and play during timeouts and halftime. He loved it! I enjoyed going and watching him and recording lots of his beats! Heās actually written a couple of his own cadences.</p><p><a href="https://lh3.googleusercontent.com/-AM9rSLVUlWA/WoiqV2wEbpI/AAAAAAAAR98/zooJ6c-22PoRU_J7O3DQaPnylgq3RaInACHMYCw/s1600-h/tsdrumline%255B3%255D"><img width="644" height="341" title="tsdrumline" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="tsdrumline" src="https://lh3.googleusercontent.com/-xDRByDJ_Vng/WoiqWkR-4lI/AAAAAAAAR-A/Hs5eao-8howYlf9rQwrLdbvf-SOhdnFvACHMYCw/tsdrumline_thumb%255B1%255D?imgmax=800" border="0"></a> <a href="https://lh3.googleusercontent.com/-J4Ke028Mu5w/WoiqXV7kCrI/AAAAAAAAR-E/cEJi8UD1p4QfYsxiE16vwTRew5zowNR9QCHMYCw/s1600-h/taylordrumming%255B7%255D"><img width="636" height="484" title="taylordrumming" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="taylordrumming" src="https://lh3.googleusercontent.com/-qhjeoRjVpFw/Woi5qr1xJ1I/AAAAAAAAR-k/Snf4PsTgx9EAUSNa59_I9kJcenjyP7-JwCHMYCw/taylordrumming_thumb2?imgmax=800" border="0"></a></p><p>Sam recently āearnedā a trip to Disneyland with me, so we went and had a blast for two days with my friend, Bonnie, and her four girls. Sam had never been to Disney or California. We flew over in a flash and played hard and it was over before we knew it. Sam LOVED Guardians of the Galaxy at California Adventures (me, not so much). He also loved the Raging Waters ride. That one WAS pretty funāand wet. My favorite at C.A. was Soaring Around the World. So awesome! It was fun to see Mickey and a bunch of other characters and lots of fun hanging with friends!</p><p><a href="https://lh3.googleusercontent.com/-P5dXoWTuC04/Woi5rbpyBUI/AAAAAAAAR-o/qi3XRbqenvY-xyJ7N3Tp5L0SYYHwRGVrQCHMYCw/s1600-h/samandmedisney3"><img width="365" height="484" title="samandmedisney" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="samandmedisney" src="https://lh3.googleusercontent.com/-9PRqa3UDFxw/Woi5sOqlpGI/AAAAAAAAR-s/HZNa_LXpL7Y7YP93QUlBOHgfYSJfpxsNQCHMYCw/samandmedisney_thumb1?imgmax=800" border="0"></a></p><p><a href="https://lh3.googleusercontent.com/-UpU6_LH5Zj0/Woi5s-xPPiI/AAAAAAAAR-w/llZRFQRp1A4lHXGFo1FZM_CUIOHQAZV2gCHMYCw/s1600-h/bonnieandme3"><img width="364" height="484" title="bonnieandme" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="bonnieandme" src="https://lh3.googleusercontent.com/-vy_UIJCiD-s/Woi5t3wzrGI/AAAAAAAAR-0/1bYbvRAQoPo0m-iSUKgC5HLSGIZ4XBlsQCHMYCw/bonnieandme_thumb1?imgmax=800" border="0"></a></p><p><a href="https://lh3.googleusercontent.com/-Cz_OnhpTPWk/Woi5uXh2ObI/AAAAAAAAR-4/oD2Huh_yU-8vH1kC6Pn6XW6dMhkgrX57gCHMYCw/s1600-h/samguardians3"><img width="644" height="440" title="samguardians" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="samguardians" src="https://lh3.googleusercontent.com/-y4pH0wDTYro/Woi5vkvUanI/AAAAAAAAR-8/X88sG-YXcYgQwhX59_ew3luMUJydrVDwwCHMYCw/samguardians_thumb1?imgmax=800" border="0"></a></p><p><a href="https://lh3.googleusercontent.com/-cb5AqV-Vnzc/Woi5wDX2R4I/AAAAAAAAR_A/bkXOvRHzkrUfWBOFJlSPwjjT7BYFo8slACHMYCw/s1600-h/samragingwaters3"><img width="365" height="484" title="samragingwaters" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="samragingwaters" src="https://lh3.googleusercontent.com/-qRTrxAzj6YM/Woi5w7cpZrI/AAAAAAAAR_E/73IG_9wTdaAEeTuYMqldsGhyRoUOxZixACHMYCw/samragingwaters_thumb1?imgmax=800" border="0"></a></p><p><a href="https://lh3.googleusercontent.com/-up3jHVKZnec/Woi5xpL4YUI/AAAAAAAAR_I/Oo2izU_4it4Y14wP5rFdpvRydL3GXGV4QCHMYCw/s1600-h/samteacup3"><img width="364" height="484" title="samteacup" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="samteacup" src="https://lh3.googleusercontent.com/-Wm62TY5YCIs/Woi5yhzjybI/AAAAAAAAR_M/q3HqxPYb4kojOHDVUQjiu2tmKk0ZTLj5gCHMYCw/samteacup_thumb1?imgmax=800" border="0"></a></p><p><a href="https://lh3.googleusercontent.com/-4Gfx2EvbjW8/Woi5zHjzqVI/AAAAAAAAR_Q/aHtDvvAj9egt4HS_7rLbIP35M9716AH2gCHMYCw/s1600-h/mickey3"><img width="365" height="484" title="mickey" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="mickey" src="https://lh3.googleusercontent.com/-PC8eb9Zf4Js/Woi5z_FVWlI/AAAAAAAAR_U/4ua3e2N3xVs5LGYf_a6UjAe_gxnVWQjhQCHMYCw/mickey_thumb1?imgmax=800" border="0"></a></p><p><br></p><p>You might be wondering about my health. My MS (multiple sclerosis) is 100% stable and Iām doing well! Iām super blessed and the medication I get (by a two hour infusion every 36 days) seems to be doing itās job of keeping the MS in remission. Lots of prayers and fingers crossed! Again, I cannot believe ten years have passed since I started this blog. It breaks my heart to not be doing as much as I used to with it, but we just go with the flow of life and do what we can, right? Iām still going to keep updates around here from time to time and hope to keep sharing my healthier changes to the treats and desserts I make. I still make āregularā things as well. When I have something to share, I hope to get it done. February 17, 2018ācan you believe it? </p><p><br></p><p><a href="https://lh3.googleusercontent.com/-UpU6_LH5Zj0/Woi5s-xPPiI/AAAAAAAAR-w/llZRFQRp1A4lHXGFo1FZM_CUIOHQAZV2gCHMYCw/s1600-h/bonnieandme3"><br></a></p><p><a href="https://lh3.googleusercontent.com/-Cz_OnhpTPWk/Woi5uXh2ObI/AAAAAAAAR-4/oD2Huh_yU-8vH1kC6Pn6XW6dMhkgrX57gCHMYCw/s1600-h/samguardians3"><br></a></p><p><a href="https://lh3.googleusercontent.com/-up3jHVKZnec/Woi5xpL4YUI/AAAAAAAAR_I/Oo2izU_4it4Y14wP5rFdpvRydL3GXGV4QCHMYCw/s1600-h/samteacup3"><br></a></p><p><p><a href="https://lh3.googleusercontent.com/-4Gfx2EvbjW8/Woi5zHjzqVI/AAAAAAAAR_Q/aHtDvvAj9egt4HS_7rLbIP35M9716AH2gCHMYCw/s1600-h/mickey3"><br></a></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com24tag:blogger.com,1999:blog-29824813.post-11149047365025497372018-01-25T19:44:00.001-06:002018-01-25T19:44:30.448-06:00Gluten Free Peanut Butter Banana Cookies with Chocolate Chips<p><a href="https://lh3.googleusercontent.com/-N9jAAckVWNg/WmqH59BZigI/AAAAAAAAR8c/_QzXzZJxVVo8dj-cJudgZ6b5-KxP7C15gCHMYCw/s1600-h/glutenfreepbbananacookies4"><img width="600" height="484" title="glutenfreepbbananacookies" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="glutenfreepbbananacookies" src="https://lh3.googleusercontent.com/-1o56Pexzgp4/WmqH7I9QYBI/AAAAAAAAR8g/hVpeN9lx47gX-R6i1Dkh6UwpN-SuKqrPQCHMYCw/glutenfreepbbananacookies_thumb1?imgmax=800" border="0"></a></p><p>***Noteāthis wouldnāt post on National Peanut Butter Day for me. sigh</p><p>Letās not talk about how long itās been since Iāve blogged. Thereās not really an excuse anyway. Letās talk about these cookies! Hurry, National Peanut Butter Day is almost over! That said, you have my permission to make these cookies anytime youād like. They are perfect for using up those two or three overripe bananas you have on the counter. Admit it, you have some, donāt you? Well, I always do. I buy more than I think will get eaten just so there are plenty to freeze for my morning smoothie AND for making all kinds of banana treats--<a href="http://www.bakingandboys.com/2014/01/gluten-free-banana-muffins.html">muffins</a>, <a href="http://www.bakingandboys.com/2015/02/gluten-free-banana-bread.html">banana bread</a>, <a href="http://www.bakingandboys.com/2017/07/gluten-free-banana-cinnamon-chocolate.html">coffee cake</a>, and <a href="http://www.bakingandboys.com/2014/09/ann-romneys-peanut-butter-oat-m-cookies.html">cookies</a>!</p><p>I was thinking earlier today that Iād love to do something for National Peanut Butter Day. And I remembered these <a href="http://www.bakingandboys.com/2009/03/my-favorite-cookie-banana-peanut-butter.html">Banana Peanut Butter Cookies</a> I made from Picky Palate that long ago, like nine years ago, I dubbed as possibly my favorite cookie ever. Iāve realized over the years I have many favorites and they change all the time. </p><p>Probably the only thing in those cookies from yesteryear that I still eat is the bananas. So I went to work changing them up to be similar and reminiscent of those peanut butter cup filled banana cookies and I threw all the ingredients together and am so happy with how they turned out on the first try! No, they donāt have peanut butter cups and they arenāt even rolled in sugar, but they amazingly taste just like them, except that they have all good thingsāgluten free, refined sugar free, natural peanut butter and of course chocolate. They are flying off the cooling rack and will be gone before I know it. You now, usually when I make something and tell the boys they are gluten free and donāt have regular sugar, they wonāt even try them, but they went for it with these and Iām a little sad they wonāt last. Never fear, I will make them again soon!</p><p><a href="https://lh3.googleusercontent.com/-rjsUL5yOmmM/WmqH8A1_TRI/AAAAAAAAR8k/tk7SxA28WaMpMhncf8NuscKOk1MKTfuSgCHMYCw/s1600-h/glutenfreepbbananacookies34"><img width="643" height="484" title="Gluten Free Peanut Butter Banana Cookies with Chocolate Chips" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="Gluten Free Peanut Butter Banana Cookies with Chocolate Chips" src="https://lh3.googleusercontent.com/-SjIm03P6KFU/WmqH9GahzNI/AAAAAAAAR8o/2JuB1SKEiio2DCeFvo_4xVKWIdO6uI3-wCHMYCw/glutenfreepbbananacookies3_thumb1?imgmax=800" border="0"></a> <strong>Gluten Free Peanut Butter Banana Cookies with Chocolate Chips, by Katrina, Baking and Boys!</strong></p><p><b>1 cup pureed/mashed bananas</b><p><b>Ā¾ cup coconut sugar</b><p><b>Ā¼ cup raw honey</b><p><b>1 teaspoon vanilla extract</b><p><b>1 large egg, room temperature</b><p><b>Ā½ cup natural peanut butter (I used crunchy)</b><p><b>1 Ā½ cups gluten free flour blend (with xanthan)</b><p><b>Ā½ teaspoon baking powder</b><p><b>1 teaspoon baking soda</b><p><b>Ā¼ teaspoon sea salt</b><p><b>Ā½ cup Enjoy Life mini chocolate chips</b><p><b></b><p><b>Preheat oven to 350 degrees. Line baking sheets with parchment paper. Add banana, coconut sugar and honey to a large bowl and whisk until well combined. Add vanilla and egg whisk well. Stir in the peanut butter. Add the gluten free flour, baking powder, baking soda and salt and mix until combined. Mixture will almost be like a muffin or thick cake batter. Scoop cookie dough onto baking sheet about 2 inches apart. Bake for 10 minutes. Let sit on baking sheet for a few minutes before moving them to a wire rack. Cool completely, store in an airtight container.</b><p><strong><a href="https://lh3.googleusercontent.com/-frkCmvSZqQg/WmqH-Md8sUI/AAAAAAAAR8s/YusQ6szfGkIU0jxzBU5iWu9LbDX1MYiyACHMYCw/s1600-h/glutenfreepbbananacookies23"><img width="644" height="413" title="glutenfreepbbananacookies2" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="glutenfreepbbananacookies2" src="https://lh3.googleusercontent.com/-7bDnsRTTKiM/WmqH_JW6lXI/AAAAAAAAR8w/Nz8PnbX7A70RDRItCq-mbLs8vksUC6BTwCHMYCw/glutenfreepbbananacookies2_thumb?imgmax=800" border="0"></a></strong></p><p>Hurry, you can whip these up in no timeāthereās still tie for National Peanut Butter Day, that said, nothing will stop me from making these any day of the year!Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com5tag:blogger.com,1999:blog-29824813.post-22468614328811390192017-09-21T12:36:00.001-05:002017-09-21T12:39:51.602-05:00Gluten Free Apricot Betty Bars, Gluten Free Apple Betty Bars, Or Any Fruit Oat Bars<p><a href="https://lh3.googleusercontent.com/-5Kdzs0lDxbU/WcP4W0wCg4I/AAAAAAAAR0E/WIujtxKSiIMrf9bpL2VAh8HNl92JipxVgCHMYCw/s1600-h/gfapricotbettybars2%255B4%255D"><img width="643" height="484" title="Gluten Free Apricot Betty Bars" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="Gluten Free Apricot Betty Bars" src="https://lh3.googleusercontent.com/-uK3RJClafWw/WcP4YoXqNbI/AAAAAAAAR0I/4277zpIhSUElTqFp1OuVA-i9R3WgQqqPwCHMYCw/gfapricotbettybars2_thumb%255B1%255D?imgmax=800" border="0"></a></p><p align="center"><strong>Gluten Free Apricot Betty Bars (no refined sugar)</strong></p><p align="center">These fruity oat bars are so good. You must try them. Iāve adapted a recipe for <a href="http://www.bakingandboys.com/2010/10/twelve-weeks-of-christmas-cookies-week.html">Apple Betty Bars</a> and made them gluten free and used coconut sugar and some raw honey so they are also free of any refined sugars.</p><p align="center">Youād never know it. I know I keep saying that. But really, Iām serious!</p><p align="center">I made a quick apricot jam with just apricots and some agave nectar.</p><p align="center">You donāt have to be limited by apricot jam only. I also made a quick apple filling.</p><p align="center"><a href="https://lh3.googleusercontent.com/-ZFPGpQUOogs/WcP4ZehCuvI/AAAAAAAAR0M/sM7Xg-Ik8EIXl5egBTRi6cll66D29QNpgCHMYCw/s1600-h/gfapplebettybars%255B14%255D"><img width="643" height="484" title="Gluten Free Apple Betty Bars" style="display: inline; background-image: none;" alt="Gluten Free Apple Betty Bars" src="https://lh3.googleusercontent.com/-gaWUORw8MlY/WcP4bNSAZiI/AAAAAAAAR0Q/gwRPfMbR--M6bVfxuspfb8sHXlJAbzV_ACHMYCw/gfapplebettybars_thumb%255B5%255D?imgmax=800" border="0"></a></p><p align="center"><strong>Gluten Free Apple Betty Bars (no refined sugar)</strong></p><p align="center">My 16 year old son is vegan right now. So I also made a version of these using coconut oil instead of butter and that is also the reason I made the apricot jam with agave instead of honey (which is my preference). They turned out beautiful. Tasted great, too. But the ones with butterāBETTER! Everything is better with butter, Iām a believer. ; )</p><p align="center"><a href="https://lh3.googleusercontent.com/-V0QRlyFMbP8/WcP4bxafT-I/AAAAAAAAR0U/OYO7nrD2M4sTyQJxLo5bLJ_VhE8aBNJIACHMYCw/s1600-h/apricotbettybars%255B9%255D"><img width="643" height="484" title="Apricot Betty Bars, gluten free, refined sugar free, vegan" style="display: inline; background-image: none;" alt="Apricot Betty Bars, gluten free, refined sugar free, vegan" src="https://lh3.googleusercontent.com/-2SjjOFfc71I/WcP4dPLCfWI/AAAAAAAAR0Y/H5cXTaD3Vpss0GFka0d8nnunAKRmYnarwCHMYCw/apricotbettybars_thumb%255B3%255D?imgmax=800" border="0"></a></p><p align="center"><strong>Gluten Free Vegan Apricot Betty Bars (no refined sugar)</strong></p><p align="center">The vegan version is perfect for serving the day you make them. The coconut oil makes them not stay as sturdy and they are pretty soft after the first day, so just donāt plan for leftovers.</p><p align="center">The gluten free ones with butter are delicious for days after, so they are perfect for packaging up as grab and go treats.</p><p align="center"><br></p><p><b>Gluten Free Apricot Betty Bars, Gluten Free Apple Betty Bars or Any Fruit Bars, by Katrina, Baking and Boys!</b><p><strong><br></strong><p><b>2 cups gluten free flour blend (xanthan gum included), Bobās Red Mill 1 to 1 is great</b><p><b>1 Ā½ cups gluten free quick oats</b><p><b>1 teaspoon baking powder</b><p><b>Ā¼ teaspoon salt</b><p><b>Ā¾ cup coconut sugar</b><p><b>Ā¼ cup pure maple syrup</b><p><b>1 cup butter or for vegan version use coconut oil, melted</b><p><b>1 cup Easy, Sugar Free Apricot Jam* or any fruit preserves/jam of your choice</b><p><b>Apple Filling**</b><p><strong><br></strong><p><b>Preheat oven to 350 degrees F. Whisk together in a large bowl, the gluten free flour, oats, baking powder and salt. Add the coconut sugar and maple syrup and combine well. Stir in the melted butter or oil until mixture is all wet and combined. Press half the mixture (about 14 ounces) into a Ā¼ sheet pan (9x13 cake pan works, the short sides of the sheet pan are great, no need to butter or spray pan). Bake for 15 minutes. </b><p><strong><br></strong><p><b>*Easy, Sugar Free Apricot Jam, by Katrina, Baking and Boys! (Vegan, No Refined Sugar)</b><p><b>8 cups apricots, cut into pieces, pits removed</b><p><b>Ā½ cup agave (raw honey is great, too, for non-vegan version)</b><p><b>Ā¼ teaspoon almond extract (optional)</b><p><b>Add the apricots, agave and almond extract to a blender. Blend until pureed. Pour into a large saucepan and cook over medium heat for 15-20 minutes until it thickens a bit. Pour into glass jars and seal. Store in the refrigerator (it is not sealed for shelf storage but will last a good couple weeks in the refrigerator). Makes about 4 Ā½ pints.</b><p><strong><br></strong><p><b>Spread one cup of the jam evenly over the partially baked bars. Scatter the remaining crumb batter evenly over the top of the jam. Bake for 25-35 minutes until nicely browned. Cool. When cooled, the bars should slide out of the pan nicely or you can cut them into pieces and remove each from the pan. Let them sit for a few minutes on a double paper towel to absorb an excess butter/oil (I have found this is sometimes not necessary, see what you think).</b><p><strong><br></strong><p><b>**Apple Filling</b><p><b>4 apples, peeled, cored and cut into cubes</b><p><b>1/2 teaspoon ground cinnamon, or to taste</b><p><b>Ā¼ cup raw honey or agave for vegan</b><p><b>Ā¼ cup water</b><p><b>Put all ingredients in a saucepan and cook for 20-30 minutes over medium heat, stirring occasionally. Mash or blend with an emersion blender, leaving some chunks of apple. Makes 1 Ā½ to 2 cups. Spread evenly over first layer of oat bars.</b><p><a href="https://lh3.googleusercontent.com/-oOaWFOgURUQ/WcP4ea1ZrmI/AAAAAAAAR0c/EDpS-wL2vrcr12p2VIwZ0RL74eoD28eigCHMYCw/s1600-h/gfapricotbettybars%255B4%255D"><strong><img width="365" height="484" title="Gluten Free Apricot Betty Bars" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="Gluten Free Apricot Betty Bars" src="https://lh3.googleusercontent.com/-8SpRaK5A5tQ/WcP4fphzg-I/AAAAAAAAR0g/BfQuntEOqfshz-Ko-KZMbWJFVBSTFP0LACHMYCw/gfapricotbettybars_thumb%255B1%255D?imgmax=800" border="0"></strong></a><p>These would be great with any jam or fruit filling. I want to try raspberry or blackberry. I love the hint of tart. The apricots provide that, too. What would be your favorite fruit filling?Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com3tag:blogger.com,1999:blog-29824813.post-68943775538739745232017-08-09T14:40:00.001-05:002017-08-09T14:41:13.678-05:00Healthy Butterfinger Brownies and Healthy Homemade Butterfingers Candy, Gluten Free and Refined Sugar Free<p><a href="https://lh3.googleusercontent.com/-rflJYoprJXU/WYtk8jAqPGI/AAAAAAAARy0/_sMWTscAs8EqOk_-I_To-1OSQpyt7DdDgCHMYCw/s1600-h/butterfingerbrownies2%255B4%255D"><img width="644" height="450" title="Healthy Butterfinger Brownies" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="Healthy Butterfinger Brownies" src="https://lh3.googleusercontent.com/-QZttCvuh-os/WYtk-GKNhpI/AAAAAAAARy4/jSuJeA5IRVgnSBcW3Pi3dBBEfZSLUfHTgCHMYCw/butterfingerbrownies2_thumb%255B1%255D?imgmax=800" border="0"></a></p><p><font size="3">Healthy Butterfingers? Healthy Brownies? What? I know, hear me outāthese, believe it or not, are made with no refined sugars and are gluten free. The Butterfingers candy is even vegan. Not that I really care about that, but my son who is vegan does and he admitted these taste great and just like the candy bars! While deciding to start blogging again, I thought of an idea. I collect cookbooks and love following along with favorite bloggers. With my diet changes, I canāt just make every recipe I want anymore. Well, I can make them, I have just chosen not to eat certain things. Itās been kind of boring. Iāve missed just indulging! My new idea is to make something in a cookbook or from a blog that I think looks great and make the recipe as written once, then change it up to suit my needs another way and share it here. </font></p><p><font size="3">I recently got to purchase <a href="https://www.amazon.com/Recipe-Girl-Cookbook-Dishing-Entertaining/dp/1118282396/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1502299444&sr=8-2">The Recipe Girl Cookbook</a> from one of my longest known food blogger friends, Lori from <a href="http://www.recipegirl.com/">Recipe Girl</a>. Looking through her cookbook, which you can still get on the link I left for Amazon, besides drooling at all the pictures, I was drawn to one that I remember from way-back-when that I made when she first came out with the recipe not long after I started blogging in 2008 for these Butterfinger Brownies. I remembered that they were so good and decided I wanted to make them again. I made her full recipe for <a href="http://www.recipegirl.com/2011/05/16/butterfinger-brownies/">Butterfinger Brownies</a> as written in her book and found on her blog (linked). Hereās the Recipe Girlās Butterfinger Brownies. </font></p><p><font size="3"><a href="https://lh3.googleusercontent.com/-qgNDw9wM0wA/WYtk-tLtOVI/AAAAAAAARy8/0fiLOIOuCp46B6MR1A7wzQN71VP5zMS9ACHMYCw/s1600-h/recipegirlbutterfingerbrownies%255B9%255D"><img width="644" height="432" title="recipegirlbutterfingerbrownies" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="recipegirlbutterfingerbrownies" src="https://lh3.googleusercontent.com/-849SZt5K2-s/WYtk_a3SQkI/AAAAAAAARzA/J4gsWKFYmYAVG4JV_YjStWPKacrBxOrfACHMYCw/recipegirlbutterfingerbrownies_thumb%255B3%255D?imgmax=800" border="0"></a></font></p><p><font size="3"><br></font></p><p><font size="3">They are great and were eaten up by others around here. But I decided to take the idea and make some I could eat, too. I did a little homework on finding some Butterfingers that were made healthy, I knew I could find some from somewhere online as there are a lot of fantastic bloggers and recipes for candies made healthier out there. I found these <a href="https://detoxinista.com/healthier-homemade-butterfingers/">Healthier Homemade Butterfingers</a> at Meganās blog, <a href="https://detoxinista.com/">Detoxinista</a>. She mentions they can be made with either honey or maple syrup. I tried them with both. I definitely like them better with maple syrup and made them twice that way. The honey ones didnāt set up the same. Maybe I didnāt let the boiling honey come to the correct temperature, but the maple syrup Butterfingers taste GREAT! They ARE healthier, but probably should still be eaten in moderation! </font></p><p><font size="3"><a href="https://lh3.googleusercontent.com/-gKVf7CklaF8/WYtlABGux6I/AAAAAAAARzE/9F6sPUJWodosieVQG0naIkwdbBNNOj-1wCHMYCw/s1600-h/healthybutterfingers2%255B4%255D"><img width="420" height="484" title="Healthy Butterfingers 8-2-17" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="Healthy Butterfingers 8-2-17" src="https://lh3.googleusercontent.com/-ji_AaU3AqeQ/WYtlAnhR9RI/AAAAAAAARzI/wioj_3CT_QQTsVPkkghxUZIWacc30vRXQCHMYCw/healthybutterfingers2_thumb%255B1%255D?imgmax=800" border="0"></a></font></p><p><font size="3"><br></font></p><p><font size="3">I made just a few small changes in the way I made them so I will post that, but all inspiration and detailed instructions that I used came from Meganās post, so definitely read it before just diving in to my simplified version. Once you add the peanut butter to the boiled maple syrup, it begins hardening to that crispy Butterfinger goodness. I realized I was adding natural peanut butter that I store in the fridge to that hot syrup and it would seize up quickly. So I now warm the peanut butter so it is smooth and a little runny and it mixes a lot nicer and is easily spread into the pan. Megan scores hers before chilling so they are easily cut into bars before dunking them in melted chocolate, but since I was just using mine for chopped up mix-ins, they didnāt need that. I just spread the melted chocolate over the whole panful, then removed it from the pan and foil and broke it into pieces and chopped the pieces with a knife. </font></p><p><font size="3"><a href="https://lh3.googleusercontent.com/-dJPVvcGMRAc/WYtlBKUiNcI/AAAAAAAARzM/mPJeU6qOFUgWNofveGkIOB_ka5Q6MyngACHMYCw/s1600-h/healthybutterfingers%255B4%255D"><img width="534" height="484" title="Healthy Homemade Butterfingers (vegan, refined sugar free)" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="Healthy Homemade Butterfingers (vegan, refined sugar free)" src="https://lh3.googleusercontent.com/-zGu84okvz_A/WYtlBglGh1I/AAAAAAAARzQ/Q7aTrwNwfwc5gShFV1Q0Yq0hKMu-Cbj7QCHMYCw/healthybutterfingers_thumb%255B1%255D?imgmax=800" border="0"></a></font></p><p><font size="3">I tried a few different brownie recipes that I adapted, but ultimately chose one that I adapted from my favorite brownies. These are made with coconut oil, coconut sugar, a little raw honey and a gluten free flour blend. Iām telling you, I donāt think anyone would have a clue if you didnāt tell them. I love how these brownies turned out, so I made them again and added the chopped Healthy Butterfingers. Heavenly! They are fudgy and have a perfect chocolate and peanut butter ratio. I was actually going to put a chocolate-peanut butter drizzle on the brownies, but decided they didnāt need it.</font></p><p><font size="3"><a href="https://lh3.googleusercontent.com/-gHaXW2W58x0/WYtlCXGgRuI/AAAAAAAARzU/UeD68KgM6iAq4nsaA6RVIybgGm67v0u6gCHMYCw/s1600-h/butterfingerbrownies3%255B5%255D"><img width="621" height="484" title="Healthy Butterfinger Brownies" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="Healthy Butterfinger Brownies" src="https://lh3.googleusercontent.com/-0nAjsjHPv1M/WYtlC2iuyUI/AAAAAAAARzY/vQJW0-OKeNYHpPCHqIAUOOSWHMpupEVcgCHMYCw/butterfingerbrownies3_thumb%255B2%255D?imgmax=800" border="0"></a></font></p><p><b>Healthy Gluten Free Butterfinger Brownies, by Katrina, Baking and Boys!</b><p><b>Ā½ cup coconut oil</b><p><b>Ā½ cup cocoa powder</b><p><b>Ā¾ cup coconut sugar</b><p><b>Ā¼ cup maple syrup or honey (I liked the results with honey better but both worked)</b><p><b>1 teaspoon vanilla extract</b><p><b>2 large eggs</b><p><b>Ā¼ cup gluten free flour blend</b><p><b>Ā½ teaspoon fine sea salt</b><p><b>Ā¾ cup, divided, *Healthy Homemade Butterfingers candy, chopped</b><p><strong><br></strong><p><b></b><p><b>Preheat oven to 325 degrees F. Line an 8x8 inch baking pan with nonstick foil. Spray lightly with coconut oil or brush it on. Set aside. In a medium sized saucepan, melt the coconut oil and cocoa powder over medium-low heat. Remove it from the heat when just barely melted. Let sit for a few minutes. Add the coconut sugar and honey or maple syrup and the vanilla and whisk together. Whisk in the eggs and combine well. Stir in the salt and flour. Fold in Ā½ cup of the chopped Butterfingers. Spread batter evenly in prepared pan. Scatter the remaining Ā½ cup of Butterfingers over the top of the batter. Bake for 23-25 minutes until a toothpick inserted in the center comes out mostly clean. Let brownies cool completely on wire rack. Refrigerate for 30 minutes or until ready to cut and serve. Refrigeration not necessary, but gives them a great fudginess.</b><p><strong><br></strong><p><b>*Healthy Homemade Butterfingers, (vegan) by Katrina, Baking and Boys!, adapted from Detoxinista</b><p><b>1 cup Grade A or B pure maple syrup</b><p><b>1/8 teaspoon cream of tartar</b><p><b>1 cup natural peanut butter, warmed and stirred until smooth</b><p><b>Ā½ teaspoon sea salt</b><p><b>Ā½ cup Enjoy Life chocolate chips (or chocolate of your choosing), melted</b><p><b></b><p><b>In a tall saucepan, combine the maple syrup and cream of tartar. Attach a candy thermometer to the saucepan. Set heat to medium. Let the mixture come to a boil, do not stir, this could take 5-10 minutes. Prepare a 9x9 inch square pan with nonstick foil. When the syrup has reached 300 degrees on the thermometer, remove from heat and add the warmed peanut butter and salt. Stir quickly to combine well. Spread mixture in the prepared pan. Spread the melted chocolate over the top of the Butterfinger mixture. Cool/harden in the refrigerator for at least 30 minutes. Remove from pan/foil and break into desired sized pieces for sharing and snacking. </b><p><strong><a href="https://lh3.googleusercontent.com/-x9B8jLfZemI/WYtlTKeGn5I/AAAAAAAARzk/yIzG0hko4gINxeLOpyl9dtQnIFcmsDWwQCHMYCw/s1600-h/healthybutterfingerbrownies%255B5%255D"><img width="598" height="484" title="healthybutterfingerbrownies" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" alt="healthybutterfingerbrownies" src="https://lh3.googleusercontent.com/-zr89uLr0cQk/WYtlT8_XdfI/AAAAAAAARzo/Nv21gw5LHVktkxmb_707plFiyB3m_eBRgCHMYCw/healthybutterfingerbrownies_thumb%255B2%255D?imgmax=800" border="0"></a></strong>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com1tag:blogger.com,1999:blog-29824813.post-23968492852051384532017-07-13T13:48:00.001-05:002017-07-13T13:48:22.970-05:00Gluten Free Banana Cinnamon Chocolate Chip Coffee Cake Recipe, Vegan, too!<p><a href="https://lh3.googleusercontent.com/-ED1xItCk6F0/WWfAI3nv8BI/AAAAAAAARww/QLyogUGy5KwEvofIyrGMH5mzf3XP4usLwCHMYCw/s1600-h/gfbananacake4%255B4%255D"><img title="Gluten Free Refined Sugar Free Banana Cinnamon Chocolate Chip Coffee Cake (Vegan)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Gluten Free Refined Sugar Free Banana Cinnamon Chocolate Chip Coffee Cake (Vegan)" src="https://lh3.googleusercontent.com/-1PSttYgbh70/WWfAJx4EhWI/AAAAAAAARw0/iQ5aVrZ8ZbA_sflrYYFezf2Tpr3Jc5JLgCHMYCw/gfbananacake4_thumb%255B1%255D?imgmax=800" width="644" height="459"></a></p> <p><font size="3">Hello? Is anyone here? Iām here! My last post was exactly one year ago. What in the world have I been doing? Just being a busy mom of three teenagers and a ten year old. That and I just felt like I needed a break. Not sure why. I have missed blogging terribly. I started feeling like a part of who I am was missing. I love baking and I love sharing it with others. My health is great! I cannot complain at all. With my diet changes of going gluten free and refined sugar free (and my 15 year old deciding to be vegan!), I think I had just been in a rut on what to do, what to make, what to share and post here. But I decided I really want to try again with this little part of me that was missing. Iām not in it for hundreds of thousands of visitors. Iām not going to be making videos. My blog is WAY outdated. But I donāt care. I need to do it for me. A lot of it is that Iāve just decided I need to keep documenting things I love somewhere else besides just scribbled in a notebook.</font></p> <p><a href="https://lh3.googleusercontent.com/-2qI5plqTXpc/WWfAKaM-aTI/AAAAAAAARw4/Jxv3XGJsVJAqgWIEJvW2llTpGreZEPw9ACHMYCw/s1600-h/notebookrecipe%255B3%255D"><img title="notebookrecipe" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="notebookrecipe" src="https://lh3.googleusercontent.com/-eRJLE8SOrgk/WWfAKwyidII/AAAAAAAARw8/b3lmVHp2gYs-d-o0PeLf0kmRa_ZubEP_gCHMYCw/notebookrecipe_thumb?imgmax=800" width="234" height="244"></a></p> <p><font size="3"></font> </p> <p><font size="3">My idea the last couple months has been to take some of my favorite tried-and-true recipes, whether they be from here on my blog, or favorite blogs or cookbooks and make them gluten free, refined sugar free, and sometimes vegan and share them with you. Iāve made a number of things already and am so happy with how they are turning out with simple changes like gluten free flours, unrefined sugars (coconut sugar, raw honey, agave, etc.). I plan to share links to my favorite cookbooks, blogs and recipes as they were originally made, then post my changed results here. Does that sound good? I think so. Iāve asked a few people and they think itās a great idea. So Iām here to try it!</font></p> <p><font size="3"></font> </p> <p><font size="3">Now, this cakeāI first shared this cake not long after starting my blog in February 2008! I saw it on a blog, who adapted it from Bon Appetit in a 2003 magazine article. I adapted it enough that Iām leaving you the link to my post for this <a href="http://www.bakingandboys.com/2009/08/absolutely-delicious-banana-chocolate.html">Absolutely Delicious Banana Chocolate Chip Coffee Cake</a>. I made this more times than I can count over the years. Well, Iāve come up with a new, delicious favorite that everyone here loves, except itās gluten free, vegan and refined sugar free. The boys donāt care! This is a good sign. A lot of times, they wonāt even try something when I tell them itās gluten free. This is gone so quickly every time Iāve made it recently, which is like three or four times. </font></p> <p><font size="3"><a href="https://lh3.googleusercontent.com/-3hRg9q7udD4/WWfALcsOoXI/AAAAAAAARxA/knOtMGjtksA0yYP6W3VTi0veJyYpX3BgwCHMYCw/s1600-h/gfbananacake%255B4%255D"><img title="Gluten Free Refined Sugar Free Banana Cinnamon Chocolate Chip Coffee Cake (vegan) 7-12-17" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Gluten Free Refined Sugar Free Banana Cinnamon Chocolate Chip Coffee Cake (vegan) 7-12-17" src="https://lh3.googleusercontent.com/-_4UYlx3CYPY/WWfAMtnuEiI/AAAAAAAARxE/Y4mY5y553D4Twkoscl8IXibvsNx7HpW1wCHMYCw/gfbananacake_thumb%255B1%255D?imgmax=800" width="644" height="421"></a></font></p> <p><font size="3">I made this again yesterday for dinner as we were having the LDS sister missionaries over and one of them has celiacs. They both went crazy over how good it was and we let them take the leftover cake home. There wasnāt a lot left, maybe two pieces, but itās because they had seconds while we were eating it! Win. I love when someone is happy with something Iāve made, especially when there are changes that most would think would make something taste strange. This one is good! Try it! It is our go-to when we have overripe bananas.</font></p> <p><font size="3"></font> </p> <p><a href="https://lh3.googleusercontent.com/-9rDUbD6puFA/WWfANDfZ4UI/AAAAAAAARxI/ktwOS5Yd-FgbPv8yLtMySWv116BxinXGgCHMYCw/s1600-h/gfbananacake5%255B4%255D"><img title="Gluten Free Refined Sugar Free Banana Cinnamon Chocolate Chip Coffee Cake, vegan" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Gluten Free Refined Sugar Free Banana Cinnamon Chocolate Chip Coffee Cake, vegan" src="https://lh3.googleusercontent.com/-7b56dX0fr7U/WWfANncOs8I/AAAAAAAARxM/BTTGgeQ843cGXtSV6r--9owgYYG_v7KLACHMYCw/gfbananacake5_thumb%255B1%255D?imgmax=800" width="644" height="405"></a></p> <p><strong>Gluten Free Banana Cinnamon Chocolate Chip Coffee Cake (vegan), by Katrina, Baking and Boys!</strong></p> <p><strong>*Streusel topping:</strong></p> <p><strong>1/4 cup coconut sugar**</strong></p> <p><strong>1/2 tablespoons agave nectar</strong></p> <p><strong>1/4 cup pecans, chopped</strong></p> <p><strong>3/4 teaspoon ground cinnamon</strong></p> <p><strong>1/3 cup Enjoy Life mini chocolate chips</strong></p> <p><strong></strong> </p> <p><strong>Cake:</strong></p> <p><strong>1 1/2 cups gluten free flour blend (xanthan gum included)</strong></p> <p><strong>3/4 teaspoon baking powder</strong></p> <p><strong>3/4 teaspoon baking soda</strong></p> <p><strong>1/4 teaspoon sea salt</strong></p> <p><strong>1/2 cup coconut sugar</strong></p> <p><strong>1/4 cup agave nectar</strong></p> <p><strong>1/2 cup (4 ounces) coconut oil</strong></p> <p><strong>1 flax egg (1 tablespoon ground flaxseed, 2 1/2 tablespoons water, let sit for 5 minutes)</strong></p> <p><strong>1 1/3 cup mashed banana (about 4 small/medium or 3 large bananas)</strong></p> <p><strong>3 tablespoons almond milk (or non-dairy milk of your choice)</strong></p> <p><strong>1/2 teaspoon apple cider vinegar (I use Braggās)</strong></p> <p><strong>1 teaspoon vanilla extract</strong></p> <p><strong></strong> </p> <p><strong>Make the streusel topping. Combine the coconut sugar with the agave, mix together with a fork until it is all moist like brown sugar. Add the pecans, cinnamon and chocolate chips. Stir together, set aside.</strong></p> <p><strong>Preheat oven to 350 degrees F. Line an 8x8 inch square pan (9x9 also works fine!) with nonstick foil and spray lightly with a non-propellant cooking spray (I like coconut oil). In a small bowl, make the flax egg, let it sit while you prepare the rest. In another small bowl, combine the almond milk and vinegar, let sit. In a medium sized bowl, combine the flour, baking powder, baking soda and salt, whisk together and set aside. In a large bowl, add the coconut sugar, agave and coconut oil. Whisk until well combined. Whisk in the flax egg and almond milk mixture and the vanilla. Stir in mashed banana (sometimes I pulse it in a food processor, sometimes I just mash them with a fork). Fold in the dry ingredients. Pour into the prepared pan and spread evenly. Evenly sprinkle the topping over the cake batter. Bake for 35 minutes or until a toothpick inserted comes out clean or with just a few crumbs. Let cool on a wire rack completely. Remove pan using foil edges. Carefully remove cake from the foil and put it on a serving plate.</strong></p> <p><strong>*NoteāThe original Absolutely Delicious Banana Cake I linked above also has streusel in the middle. I did make it that way once (photo above), but decided itās not necessary. Good, but not necessary. So if youād like you can double the topping able and put half of it on half the batter in the pan. Itās all natural sugars, so no harm done!</strong></p> <p><strong>**Make your own, all-natural brown sugar. Combine coconut sugar with agave (use amounts posted above in the streusel for the correct consistency) until moist. Itās perfect, in my opinion!</strong></p> <p><strong></strong> </p> <p><a href="https://lh3.googleusercontent.com/-jtkYijpU9VU/WWfAOeblppI/AAAAAAAARxQ/VM4aErSPMYoGFzFaBVnbAeE0mKa3mwscQCHMYCw/s1600-h/coconutsugarbrownsugar%255B3%255D"><img title="Coconut Sugar "Brown Sugar" (add a little agave or honey)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Coconut Sugar "Brown Sugar" (add a little agave or honey)" src="https://lh3.googleusercontent.com/-vXsuS8xLBeA/WWfAO1Oqz9I/AAAAAAAARxU/cmDhP9yKp74faDusSKCF9fMrW5n7I0YKgCHMYCw/coconutsugarbrownsugar_thumb%255B1%255D?imgmax=800" width="365" height="484"></a></p> <p><strong></strong> </p> <p> Make your own healthy, all-natural ābrown sugarā. Combine coconut sugar with a touch of agave, raw honey or molasses, mix with a fork until all moist. Use about 1/2 cup coconut sugar and 1 tablespoon agave/honey/molasses. I love it!</p> <p><a href="https://lh3.googleusercontent.com/-tPBRhJVnCzk/WWfAPiUulqI/AAAAAAAARxY/Eh5QzCrfPF8zBOiyg4TqO6mBb4kMGeV5wCHMYCw/s1600-h/coconutsugarstreuseltopping%255B3%255D"><img title="Coconut Sugar Cinnamon Chocolate Streusel" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Coconut Sugar Cinnamon Chocolate Streusel" src="https://lh3.googleusercontent.com/-DpFhy35YXm4/WWfAQKF82rI/AAAAAAAARxc/Sbvnw4clL1MulOgpF29qSJrqiUxo8wlrACHMYCw/coconutsugarstreuseltopping_thumb%255B1%255D?imgmax=800" width="365" height="484"></a></p> <p>If I had some more overripe bananas right now, Iād make this again today. Guess Iāll have to wait another couple days. </p> <p>You may be wondering what is going on with my family. Quick update, Scott graduated school last year and is 19, has a girlfriend that he spends all his time with when heās not working at Taco Bell.</p> <p><a href="https://lh3.googleusercontent.com/-J2nMlSy1XGE/WWfAQzbMvaI/AAAAAAAARxg/oMRZLTSt8iQgbghFDMrxuZetpEpLNnhcwCHMYCw/s1600-h/scottanddiana%255B3%255D"><img title="scottanddiana" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="scottanddiana" src="https://lh3.googleusercontent.com/-oP1cvxp81H4/WWfARoaOQ_I/AAAAAAAARxk/V3QKP6IcrOg5gKAPJ6o30kw6ZH4VvrtHQCHMYCw/scottanddiana_thumb%255B1%255D?imgmax=800" width="644" height="484"></a></p> <p>Parker is almost 16, almost done with driverās ed, aching for a job and will start his sophomore year of high school soon! Heās currently having āfunā with hair colors. He did purple and a pink for a while, but his hair is currently an orange color (MS awareness???).</p> <p><a href="https://lh3.googleusercontent.com/-8UdwiNpVleo/WWfASLCVjYI/AAAAAAAARxo/1Qi1Bo2jEQw2CnwnwSZt52Fa7228hAXbgCHMYCw/s1600-h/parkerpurple%255B4%255D"><img title="parkerpurple" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="parkerpurple" src="https://lh3.googleusercontent.com/-5C3BDenr0ik/WWfAStz3S2I/AAAAAAAARxs/-GEDCem-JXE9bJUJ2exUQHgjIHb_E3HFgCHMYCw/parkerpurple_thumb%255B1%255D?imgmax=800" width="364" height="484"></a></p> <p><a href="https://lh3.googleusercontent.com/-GbFWiAjUeEI/WWfATYW757I/AAAAAAAARxw/hle3gXTSMNgHD8GAWI5Jp_cvYQf7DlaxQCHMYCw/s1600-h/purpleparker%255B3%255D"><img title="purpleparker" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="purpleparker" src="https://lh3.googleusercontent.com/-VQ_7PfsrWU8/WWfAU97ovGI/AAAAAAAARx0/8OoPTPe5554NksZ1jt4Bpx-atktUneuUACHMYCw/purpleparker_thumb%255B1%255D?imgmax=800" width="364" height="484"></a></p> <p>Taylor is 13 and starts 8th grade soon. Heās busy being a crazy 13 year old and doing his best trying <strike>not </strike> to drive me crazy. Heās pretty funny and still likes lots of creative crafty things.</p> <p><a href="https://lh3.googleusercontent.com/-jGep-hT50qs/WWfAVVBfD5I/AAAAAAAARx4/1Ik-D4fLlN8wbxvUyNo_hULQZzjyd2VQgCHMYCw/s1600-h/tpandsam%255B3%255D"><img title="tpandsam" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="tpandsam" src="https://lh3.googleusercontent.com/-WjnHmrvZ-yw/WWfAWU_x67I/AAAAAAAARx8/3aJOucU_dlMluMedLXwxm2uFni89XmF9gCHMYCw/tpandsam_thumb%255B1%255D?imgmax=800" width="644" height="484"></a></p> <p><a href="https://lh3.googleusercontent.com/-Jfyh_oUTYZQ/WWfAXE4n11I/AAAAAAAARyA/8yeUfOUJqng1V-DPA58D4mV433fJikRKACHMYCw/s1600-h/tandme%255B3%255D"><img title="tandme" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="tandme" src="https://lh3.googleusercontent.com/-CGpSqc5svxY/WWfAXlCFuSI/AAAAAAAARyE/dhs9-QSDndYSOtm4gwuxK_YU7DogDJFxwCHMYCw/tandme_thumb%255B1%255D?imgmax=800" width="644" height="484"></a></p> <p>Sam is 10 and about to start 5th grade. This is crazy! When I started my blog, Scott was 10 and my baby was a baby! Waaahhhh! They arenāt supposed to grow up so fast! Sam loves baseball and discovered this year that he loves being the catcher. </p> <p><a href="https://lh3.googleusercontent.com/-XaFGMUgXzYI/WWfAYZ8xrTI/AAAAAAAARyI/lDbHHyvLeqQJjib-_Rhvn6xudTqk0ZNHQCHMYCw/s1600-h/samcatcher%255B3%255D"><img title="samcatcher" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="samcatcher" src="https://lh3.googleusercontent.com/-VKQmOuewX8I/WWfAZlSHNSI/AAAAAAAARyM/qScWTt5DYhMnuf1ZV27OrVllRsWI6kudgCHMYCw/samcatcher_thumb%255B1%255D?imgmax=800" width="364" height="484"></a></p> <p><a href="https://lh3.googleusercontent.com/-S-9bEVHEChQ/WWfAaaHBIEI/AAAAAAAARyQ/JnxfyO4LY8ci0-FYYu33m73ilSyuTmm5gCHMYCw/s1600-h/sambaseball%255B3%255D"><img title="sambaseball" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="sambaseball" src="https://lh3.googleusercontent.com/-5kPEKCfFmSs/WWfAaxL2J0I/AAAAAAAARyU/rni3X3kwrbgH-DA4bfgJVkw6hWDhYd2TACHMYCw/sambaseball_thumb%255B1%255D?imgmax=800" width="365" height="484"></a></p> <p>Kevin and I celebrated our 20th Anniversary in June! Twenty yearsāwhat???? Crazy. Heās amazing and treats me like a queen. I donāt deserve him. He receives awards at UVU for being an outstanding educator. He got to be in a spread in UVUās magazine as Captain America. Heās my hero. Heās a great professor, just took over as department chair in the business school at UVU, heās a wonderful dad and the best husband! So there.</p> <p><a href="https://lh3.googleusercontent.com/-qeumM1gxlIM/WWfAb-VIX3I/AAAAAAAARyY/WZCjcJVqeAo0qq7K98zrri8u22Y61KWIACHMYCw/s1600-h/heroesofeducation%255B3%255D"><img title="heroesofeducation" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="heroesofeducation" src="https://lh3.googleusercontent.com/-Qk6UmlCiTkc/WWfAcd_l68I/AAAAAAAARyc/BPxJezRNMpYIuaKzaZTnoboC8K5LnNFLgCHMYCw/heroesofeducation_thumb%255B1%255D?imgmax=800" width="644" height="362"></a></p> <p><a href="https://lh3.googleusercontent.com/-IeEPCsPC9wA/WWfAdIaTVxI/AAAAAAAARyg/THVwcFv5L9olizh3Jf0DUXNwAvXXS60WgCHMYCw/s1600-h/kevandigentri%255B3%255D"><img title="kevandigentri" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="kevandigentri" src="https://lh3.googleusercontent.com/-p0EUFUzZjOk/WWfAdZmvWFI/AAAAAAAARyk/pyVbE_LX3N8QDB3meqoJtRUDcCS66sAzQCHMYCw/kevandigentri_thumb%255B1%255D?imgmax=800" width="644" height="484"></a></p> <p>For our 20th, since we didnāt get to take a big trip or anything (he taught for the summer session of school), he surprised me with a bunch of my favorite concerts over the last month, including New Kids On The Block/Paula Abdul, David Archuleta, the Utah Symphony and GENTRI and we got to spend some time together in Salt Lake City. Iām spoiled. Love my life. My health is good. MS is 100% stable, nothing new. Besides being tired more than Iād like, Iāve got this. Glad to be back here and hopefully Iāll post again soon!</p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com9tag:blogger.com,1999:blog-29824813.post-83697427159573154212016-07-13T19:44:00.001-05:002016-07-13T19:46:00.889-05:00Chocolate Zucchini Cake Recipe and Zucchini Lemon Cranberry Walnut Muffins Recipe<p>This original post from 2009 disappeared from my blog. Not sure how or why. But hereās a new current repost of it---It's that time of year. You practically have them growing out your ears. I'm talking about zucchini. Some of them are huge. They aren't quite as good for savory cooking when they get too big. But they make a dang good killer chocolate cake! Bah--look at this!</p> <p><a href="https://lh3.googleusercontent.com/-rY8x3fkygjo/V4bgLpBDNBI/AAAAAAAARu8/UTLfAPOtLmM/s1600-h/DSCF39463.jpg"><img style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-top-width: 0px" border="0" alt="DSCF3946" src="https://lh3.googleusercontent.com/-zOnicrDxrB0/V4bgND1g67I/AAAAAAAARvA/eEL3aMqSP3A/DSCF3946_thumb1.jpg?imgmax=800" width="638" height="484"></a> </p> <p>Yep, believe it or not, there is zucchini in there! I know. I hear ya. You just would NEVER know it's there. So this means this cake is healthy, right. Well, we can pretend anyway. Sigh. </p> <p>Yeah, it's not healthy. But for goodness sake, it's delicious! (Dad--it's chocolate cake!)</p> <p>After buying two giant, cheap zucchini at the farmer's market last week, I went on a Google search for just what to do with them. I already shared with you my <a href="http://kevnkoi.blogspot.com/2009/07/apple-crisp-and-vanilla-ice-cream.html">zucchini ("apple") crisp</a>. I knew there were all kinds of quick breads and muffins out there with zucchini and I even knew there were zucchini snack cakes. But THIS cake, it's not just your run-of-the-mill "snack". This is big time dessert here. Kevin was even a little bummed that I didn't have any ice cream to serve with it. (I know, me, slacking on the ice cream making! ;)</p> <p>I found this beauty on Em's blog, <a href="http://therepressedpastrychef.com/2009/08/13/chocolate-zucchini-cake/comment-page-1/#comment-3688">The Repressed Pastry Chef</a>. I actually didn't even know she was a fellow TWD baker. (What? I can't read them all. I wish. But after finding this cake on her blog and browsing around a bit, I've added her blog to my reader.) Em found this recipe on the <a href="http://www.kingarthurflour.com/recipes/chocolate-zucchini-cake-recipe">King Arthur Flour website</a>. I halved the recipe and baked it in an 8x8 inch baking pan. I made some minor changes, so here's the recipe as I made it, but please when you're done with me, go look at Em's!</p> <p><strong>Chocolate Zucchini Cake, adapted by Katrina from The King Arthur Flour Company and Em at The Repressed Pastry Chef (halved)</strong></p> <p><strong>1/4 cup unsalted butter, softened</strong></p> <p><strong>1/4 cup canola oil</strong></p> <p><strong>6 1/8 ounces granulated sugar (1/2 cup plus 6 tablespoons)</strong></p> <p><strong>1/2 teaspoon vanilla extract</strong></p> <p><strong>1/2 teaspoon baking soda</strong></p> <p><strong>1/4 teaspoon baking powder</strong></p> <p><strong>1/4 teaspoon salt</strong></p> <p><strong>1 large egg</strong></p> <p><strong>1/4 cup buttermilk (original recipe calls for sour cream or yogurt)</strong></p> <p><strong>1 1/4 cup unbleached all purpose flour</strong></p> <p><strong>1 1/8 ounces Dutch-process cocoa</strong></p> <p><strong>(optional 1 teaspoon espresso powder) I did not use it</strong></p> <p><strong>1 cup zucchini, finely grated (middle/seeds removed)</strong></p> <p><strong>1/2 cup (3 ounces) chocolate chips (I used 58% cacao Ghiradelli chips) (I didn't halve the chips)</strong></p> <p><strong>Ganache Icing--</strong></p> <p><strong>3 ounces heavy cream</strong></p> <p><strong>4 1/2 ounces dark chocolate (I used the Ghiradelli chips)</strong></p> <p><strong>Preheat oven to 325 degrees F. Line an 8x8 inch baking pan with foil. Spray with cooking spray. Set aside.</strong></p> <p><strong>In the bowl of an electric mixer, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the egg. Scrape sides of bowl. </strong></p> <p><strong>Stir in the buttermilk alternately with the flour. Then add the cocoa. Mix until well combined. Fold in the zucchini and chocolate chips.</strong></p> <p><strong>Pour and spread the batter evenly in the baking pan. Bake for 30-35 minutes (mine took 32 minutes), until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack. Remove the cake from the pan using the foil edges.</strong></p> <p><strong>Prepare the ganache by heating the cream to a simmer. (I actually used the microwave and it worked great, just do it in 20-30 second intervals and stir in between.) Pour the cream into a bowl with the chocolate chips. Let sit a minute or two. Stir the melted chocolate and cream until combined and smooth. Spread over cake evenly with an offset spatula. See how long you can wait before cutting slices of the cake and eating it. (The ganache hardens as it sits, but doggonit it's good right away! ;)</strong></p> <p><a href="https://lh3.googleusercontent.com/-qWHlMnlHytQ/V4bgN-Eaf1I/AAAAAAAARvE/SxY1mWz4L60/s1600-h/DSCF39483.jpg"><img style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-top-width: 0px" border="0" alt="DSCF3948" src="https://lh3.googleusercontent.com/-VEl1-gkrmUs/V4bgPl4qdEI/AAAAAAAARvI/zxdVH0eU-5Q/DSCF3948_thumb1.jpg?imgmax=800" width="577" height="484"></a> </p> <p>You know you want a bite. I'm not kidding, there's zucchini in there. (You would never in a million years know it, Bob!)</p> <p><a href="https://lh3.googleusercontent.com/-OZgmIw_EHvY/V4bgQq5stfI/AAAAAAAARvM/lN_x3rQLxXg/s1600-h/DSCF39553.jpg"><img style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-top-width: 0px" border="0" alt="DSCF3955" src="https://lh3.googleusercontent.com/-7sCMRTmcbz8/V4bgRmL3mxI/AAAAAAAARvQ/XJSx71bvZmo/DSCF3955_thumb1.jpg?imgmax=800" width="604" height="484"></a> </p> <p>__________________________________________________________________________________</p> <p>Now after all that, take a deep breath, it's going to be okay. Breathe. Okay. I kind of feel like these poor little muffins will take a huge back seat to that cake, BUT just keep in mind, sometimes you feel like a muffin and sometimes a little cake and the muffins really could be considered somewhat healthy and a great grab and go breakfast or perfect snack and they are also delicious if I do say so myself. You'll have to try them and give them the credit they too deserve just as much as that cake. Again, in my Googling around, I ran across this <a href="http://lowfatcooking.about.com/od/bakedgoods/r/zucchinibread.htm">Low Fat Lemon Zucchini Bread</a> on about.com. These muffins were inspired by that bread, but I changed many things and came up with these darn-tootin' good muffins.</p> <p><a href="https://lh3.googleusercontent.com/-JQI_MFXxoyc/V4bgSQMJqcI/AAAAAAAARvU/6Z2_zGx36t4/s1600-h/DSCF39303.jpg"><img style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-top-width: 0px" border="0" alt="DSCF3930" src="https://lh3.googleusercontent.com/-mCQrZiZLop0/V4bgTZqpEjI/AAAAAAAARvY/53_aGdT8Chg/DSCF3930_thumb1.jpg?imgmax=800" width="593" height="484"></a> </p> <p><strong>Zucchini-Lemon Cranberry Walnut Muffins, by Katrina</strong></p> <p><strong>1 3/4 cups whole wheat pastry flour (or could use all purpose)</strong></p> <p><strong>1 1/2 teaspoons baking powder</strong></p> <p><strong>1/2 teaspoon baking soda</strong></p> <p><strong>1/2 teaspoon salt</strong></p> <p><strong>1/4 teaspoon nutmeg</strong></p> <p><strong>1/2 teaspoon cinnamon</strong></p> <p><strong>2/3 cups sugar</strong></p> <p><strong>1 tablespoon lemon zest (zest of 1 lemon)</strong></p> <p><strong>1/4 cup coconut oil (or any vegetable oil)</strong></p> <p><strong>1 large egg</strong></p> <p><strong>1 egg white</strong></p> <p><strong>1 teaspoon vanilla extract</strong></p> <p><strong>1/4 cup low fat buttermilk</strong></p> <p><strong>1 cup zucchini, seeded and finely grated</strong></p> <p><strong>1/2 cup walnuts, toasted and chopped</strong></p> <p><strong>1/2 cup dried cranberries</strong></p> <p><strong>turbinado sugar for sprinkle over top</strong></p> <p><strong>Preheat oven to 350 degrees. Line muffin tins with paper liners (this made 14 muffins). </strong></p> <p><strong>In medium sized bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Whisk together and set aside. In another bowl, combine the sugar and lemon zest, combining it together with your fingers until the sugar is moist, yellow and fragrant. (I got this idea from <a href="http://www.doriegreenspan.com/2009/08">Dorie Greenspan</a> and love it.) Combine the zesty sugar, oil, eggs, vanilla and buttermilk until well mixed with a wire whisk. Stir in zucchini. Add the dry ingredients with the wet and fold together just until moist. Fold in nuts and cranberries. Fill each muffin cup with a good sized scoop of batter. Sprinkle each with turbinado sugar. Bake for 14-16 minutes or until a toothpick inserted in the center of one comes out clean. Set pan on wire rack and cool for five minutes. Remove the muffins from the tin and cool to room temperature on wire rack.</strong></p> <p><a href="https://lh3.googleusercontent.com/-d3rhYlx2ApI/V4bgUERmeaI/AAAAAAAARvc/daOpuXI7urA/s1600-h/DSCF39353.jpg"><img style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-top-width: 0px" border="0" alt="DSCF3935" src="https://lh3.googleusercontent.com/-GX48RtUO3R8/V4bgV7T2GMI/AAAAAAAARvg/EV5oA6bJ2hU/DSCF3935_thumb1.jpg?imgmax=800" width="495" height="484"></a> </p> <p>There is some nutty, berry-sweet goodness hiding in there and a wonderful lemon flavor!</p> <p><a href="https://lh3.googleusercontent.com/-Z8sV6TUIK9E/V4bgWkNZH-I/AAAAAAAARvk/v3NTaHm5A1I/s1600-h/DSCF39573.jpg"><img style="border-left-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-top-width: 0px" border="0" alt="DSCF3957" src="https://lh3.googleusercontent.com/-USJw8M0TW-A/V4bgXk06nMI/AAAAAAAARvo/WzFm58Bs4pc/DSCF3957_thumb1.jpg?imgmax=800" width="604" height="484"></a> </p> <p>You've seriously got to try these. Coming soon--more zucchini! I bought two giant ones remember. These two recipes didn't even use one whole one. Did you know you can grate the zucchini and freeze it in plastic bags? It will last a couple months in the freezer. Run to your gardens, neighbor's gardens, farmer's markets, grocery stores now and stock up! You'll for sure want to make this cake and these muffins over and over again! ;) </p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com21tag:blogger.com,1999:blog-29824813.post-66197944829925109242016-07-13T13:34:00.001-05:002016-07-13T14:08:40.039-05:00Easy Three Ingredient Berry Ice Cream<p><a href="https://lh3.googleusercontent.com/-NL4aAQZ69Mg/V4aRqvOeBLI/AAAAAAAARuY/UQNYDFhS2wE/s1600-h/Easy%2525203%252520Ingredient%252520Berry%252520Ice%252520Cream%2525202%25255B3%25255D.jpg"><img title="3 Ingredient All Natural Ice Cream (Strawberry Blueberry Banana)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="3 Ingredient All Natural Ice Cream (Strawberry Blueberry Banana)" src="https://lh3.googleusercontent.com/-1Mkz-eaprlM/V4aRrK-d4yI/AAAAAAAARuc/NoKJ4WU2rHY/Easy%2525203%252520Ingredient%252520Berry%252520Ice%252520Cream%2525202_thumb.jpg?imgmax=800" width="244" height="233"></a></p> <p><font size="3">I know super easy āice creamsā made with frozen fruit, especially bananas has been done many times and Iāve made it many times myself. I usually make it with only bananas and sometimes add peanut butter and/or chocolate to it, which IS probably my favorite. But last night I had a hankering for a sweet treat and saw how much frozen fruit I have in my freezer right now so I threw some in the food processor and made this heavenly version.</font></p> <p><font size="3"></font> </p> <p><font size="3">SO easy! Perfect. Healthy. I even was so kind to share some with Parker, who is trying out veganism right now. Going crazy trying to keep him fed! This is my kid whose favorite foods were bacon and A1 Steak Sauce and steak. Iām going crazy and hope this doesnāt last too long for him. To each his own, but I think someone shouldnāt go all certain-diet crazy unless they can buy their own food and feed themselves! Back to the delicious treat!</font></p> <p><font size="3"></font> </p> <p><font size="3">I went a little crazy (ha!) and drizzled some melted Enjoy Life chocolate chips on mine. It was just like Magic Shell, but way, way healthier! Love!</font></p> <p><font size="3"><strong></strong></font> </p> <p><strong><font size="3">Easy Three Ingredient Berry Ice Cream, by Katrina, Baking and Boys!</font></strong></p> <p><strong><font size="3"></font></strong> </p> <p><strong><font size="3">1 cup frozen bananas</font></strong></p> <p><strong><font size="3">1 cup frozen strawberries and blueberries (there were probably more strawberries)</font></strong></p> <p><strong><font size="3">2 tablespoons Enjoy Life (or any of your choice) chocolate chips, optional</font></strong></p> <p><strong><font size="3"></font></strong> </p> <p><strong><font size="3">You can easily do 2-3 cups of any fruit of your choosing.</font></strong></p> <p><strong><font size="3">Add the frozen fruit to a food processor. Blend for 3-5 minutes until smooth, scraping down the sides of the bowl every minute or so.</font></strong></p> <p><strong><font size="3">While it is blending, melt the chocolate in a small microwaveable dish in 20-30 second intervals until melted. Drizzle over ice cream. Yum!</font></strong></p> <p><strong><font size="3"></font></strong> </p> <p><a href="https://lh3.googleusercontent.com/-eVFN3wOoJSM/V4aRr7cTW4I/AAAAAAAARug/8jednzjE6Wk/s1600-h/Easy%2525203%252520Ingredient%252520Berry%252520Ice%252520Cream%252520with%252520Chocolate%25255B4%25255D.jpg"><img title="Easy 3 Ingredient Berry Ice Cream with Chocolate" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Easy 3 Ingredient Berry Ice Cream with Chocolate" src="https://lh3.googleusercontent.com/-Tphq5avidHA/V4aRssl4fyI/AAAAAAAARuk/VLDaklpjlG0/Easy%2525203%252520Ingredient%252520Berry%252520Ice%252520Cream%252520with%252520Chocolate_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="223"></a></p> <p><font size="3">I know this probably isnāt a very exciting post and something youāve seen before but I decided to document it on my blog, which has been suffering from neglect lately. Iām going to try to get back into sharingā¦ā¦and making more goodies! I miss it!</font></p> <p><font size="3"></font> </p> <p><a href="https://lh3.googleusercontent.com/-htRtJaWeLJU/V4aRtOTJqAI/AAAAAAAARuo/Fh8KE13lzEk/s1600-h/Easy%2525203%252520Ingredient%252520Frozen%252520Fruit%252520Ice%252520Cream%25255B4%25255D.jpg"><img title="Easy 3 Ingredient Frozen Fruit Ice Cream" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Easy 3 Ingredient Frozen Fruit Ice Cream" src="https://lh3.googleusercontent.com/-XXZaODBcdeM/V4aRtj5FZNI/AAAAAAAARus/6ZpMIpiUY2w/Easy%2525203%252520Ingredient%252520Frozen%252520Fruit%252520Ice%252520Cream_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="240"></a></p> <p><strong><font size="3"></font></strong></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com4tag:blogger.com,1999:blog-29824813.post-27561361024703049892016-07-01T10:43:00.001-05:002016-07-01T10:57:07.684-05:00MELT Grain Free Chocolate Chip Cookies and MELT Buttery Baking Sticks and Spreads<p><a href="https://lh3.googleusercontent.com/-TnwASiEHgNE/V3aPfkkJESI/AAAAAAAARgA/X_rxxZPL1XI/s1600-h/MELT%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookies%25255B4%25255D.jpg"><img title="MELT Grain Free CCC's" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="MELT Grain Free CCC's" src="https://lh3.googleusercontent.com/-uVzN09ZKWmw/V3aPgT6-WfI/AAAAAAAARgE/VV2KHF11sbk/MELT%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookies_thumb%25255B1%25255D.jpg?imgmax=800" width="512" height="484"></a></p> <p><font size="3">Have you seen or heard of <a href="http://www.meltorganic.com/">MELT Organic</a>? Itās a company that makes organic coconut oil baking sticks and spreads. They sent me some samples. They are really good! They are made of all organic ingredients and are vegan. This is good news for me, since my 14 year old is trying out being vegan right now. Not sure how long heāll go on with that diet plan, but itās been interesting for me to try to keep him fed. He seems to be living off peanut butter sandwiches right now. But I hadnāt realized these baking sticks and spreads were vegan, so I canāt wait to tell him to have some toast! Itās kind of a family jokeāwhenever the boys tell me their stomach hurts and that theyāre hungry, I tell them to have toast. It became such that they were really annoyed every time Iād say that. So now lately whenever they have any issues at all, a stubbed toe, sunburn, headache, you name it, I tell them the best thing for them is to have toast. They LOVE it. (eyeroll) Try it next time you have any ailment, have some toast. Try it with MELT. Iāve made a couple grilled cheese sandwiches with it (with gluten free bread for me). Good stuff!</font></p> <p><font size="3"></font> </p> <p><a href="https://lh3.googleusercontent.com/-oBr1V7JQFc4/V3aPhDg0rqI/AAAAAAAARgI/MFqxDha0rqE/s1600-h/MELT%252520Grilled%252520Cheese%252520Sandwich%25255B4%25255D.jpg"><img title="MELT Grilled Cheese Sandwich" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="MELT Grilled Cheese Sandwich" src="https://lh3.googleusercontent.com/-C53Tx_ZO6-Y/V3aPhtxfI5I/AAAAAAAARgM/6WuDIJH7YOw/MELT%252520Grilled%252520Cheese%252520Sandwich_thumb%25255B1%25255D.jpg?imgmax=800" width="545" height="484"></a></p> <p><font size="3">Hello, back to cookiesāyou know, really what life is all about. <img class="wlEmoticon wlEmoticon-winkingsmile" style="border-top-style: none; border-left-style: none; border-bottom-style: none; border-right-style: none" alt="Winking smile" src="https://lh3.googleusercontent.com/-lb_mSVjPCks/V3aPiDObuYI/AAAAAAAARgQ/2ood-nT5EsI/wlEmoticon-winkingsmile%25255B2%25255D.png?imgmax=800"></font></p> <p><font size="3">Since I have <a href="http://www.bakingandboys.com/2016/03/my-favorite-grain-free-chocolate-chip.html">My Favorite Grain Free Chocolate Chip Cookies</a> already, I simply used the MELT Organic baking sticks in place of the coconut oil in the recipe and they turned out delicious and perfect. I love them. They are all for me. <img class="wlEmoticon wlEmoticon-winkingsmile" style="border-top-style: none; border-left-style: none; border-bottom-style: none; border-right-style: none" alt="Winking smile" src="https://lh3.googleusercontent.com/-lb_mSVjPCks/V3aPiDObuYI/AAAAAAAARgQ/2ood-nT5EsI/wlEmoticon-winkingsmile%25255B2%25255D.png?imgmax=800"> One thing I realized as I made them a couple days ago, they seem to be better with age. Which is quite the opposite with regular chocolate chip cookies. If youāre looking for a grain free, refined sugar free chocolate chip cookie recipe, you should definitely try mine that Iāve linked here. Try them with MELT! </font></p> <p><font size="3"><a href="https://lh3.googleusercontent.com/-F0JP33KNao4/V3aPjDTUezI/AAAAAAAARgU/0X76inoDHu8/s1600-h/MELT%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookies%2525203%25255B4%25255D.jpg"><img title="MELT Grain Free Chocolate Chip Cookies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="MELT Grain Free Chocolate Chip Cookies" src="https://lh3.googleusercontent.com/-wb05K3KolKs/V3aPjjAmuwI/AAAAAAAARgY/O0w3ajPOwZ4/MELT%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookies%2525203_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="407"></a></font></p> <p> </p> <p><font size="3">Want a cookie? Iāve got plenty.</font></p> <p><font size="3"></font> </p> <p><a href="https://lh3.googleusercontent.com/-Fm6wDYJp5as/V3aPkqD_BqI/AAAAAAAARgc/Yp2m7jZ3Ji0/s1600-h/MELT%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookies%2525202%25255B4%25255D.jpg"><img title="MELT Grain Free Chocolate Chip Cookies 2" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="MELT Grain Free Chocolate Chip Cookies 2" src="https://lh3.googleusercontent.com/-PoQr_lXXSVc/V3aPlZ_ne1I/AAAAAAAARgg/Trk7aM_Uqeg/MELT%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookies%2525202_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="484"></a></p> <p><font size="3">But hurry, they wonāt last longā¦ā¦ā¦ā¦..</font></p> <p><font size="3"><a href="https://lh3.googleusercontent.com/-yXViXkewrp8/V3aPmH-8MFI/AAAAAAAARgk/-awIuBDI4tM/s1600-h/MELT%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookies%2525204%25255B4%25255D.jpg"><img title="MELT Grain Free Chocolate Chip Cookies 4" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="MELT Grain Free Chocolate Chip Cookies 4" src="https://lh3.googleusercontent.com/-38CPLAnq_Xk/V3aPmj4NlNI/AAAAAAAARgo/oGUUneW-1v8/MELT%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookies%2525204_thumb%25255B1%25255D.jpg?imgmax=800" width="624" height="484"></a></font></p> <p><font size="3"></font> </p> <p><font size="3">Guess what, MELT also makes a <a href="http://www.meltorganic.com/our-products/chocolate-melt-organic/">Chocolate MELT Organic Spread</a>! (Itās not vegan, as it has some honey), but itās good! I actually havenāt tried it on just some toast, but all the sudden that sounds really good and now I must. MELT Organic mention that even their spreads can be used for baking, so I have tried the Chocolate MELT Spread a couple times with a brownie recipe. But Iām still tweaking it. I donāt think itās the MELT that is causing me to not be perfectly in love with the recipe yet, I think itās my substitutes for regular granulated sugar (using coconut sugar and raw honey) that I havenāt gotten just right yet. My goal (and we should all have goals, right?) is to keep making brownies, brownies, brownies until I get it right. Then Iāll share the recipe.</font></p> <p><font size="3"></font> </p> <p><font size="3">Thanks for the samples, MELT! Toast, cookies, brownies and grilled cheese sandwiches, gluten free and all pretty healthy. Sounds good to me! Check them out on <a href="https://www.facebook.com/meltorganic">Facebook</a> and <a href="https://twitter.com/meltorganic">Twitter</a>.</font></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com7tag:blogger.com,1999:blog-29824813.post-80415471528686117602016-04-21T11:58:00.001-05:002016-04-21T11:58:30.739-05:00Chocolate Chip Walnut BlondiesāGrain Free, Refined Sugar Free<p><a href="https://lh3.googleusercontent.com/-XFlPRe9AMVE/VxkFxSd84YI/AAAAAAAARe0/-QzlZ1fqfAk/s1600-h/Chocolate%252520Chip%252520Walnut%252520Blondies%25252C%252520Grain%252520Free%25252C%252520Refined%252520Sugar%252520Free%25255B4%25255D.jpg"><img title="Grain Free Chocolate Chip Walnut Blondies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Grain Free Chocolate Chip Walnut Blondies" src="https://lh3.googleusercontent.com/-KvVRn4--QL0/VxkFyJDUJzI/AAAAAAAARe4/gVeyt5hWhvs/Chocolate%252520Chip%252520Walnut%252520Blondies%25252C%252520Grain%252520Free%25252C%252520Refined%252520Sugar%252520Free_thumb%25255B1%25255D.jpg?imgmax=800" width="535" height="484"></a></p> <p><font size="3">One of the best goodies Iāve made that I can eat right here and I love the taste and texture. I have a simple, little secret to tell youāI made the dough of <a href="http://www.bakingandboys.com/2016/03/my-favorite-grain-free-chocolate-chip.html">My Favorite Grain Free Chocolate Chip Cookies</a>. I wanted to add nuts, because for years now, I havenāt been putting nuts in cookies, even though I totally think they should be there, because people around here at my house donāt like them. Then it dawned on me that I can put all the nuts I want into my own goodies because I am generally the only one around here who will eat them. So good, healthy, grain free, refined sugar free chocolate chip cookies, with walnuts, needed to happen. After making the dough, I didnāt feel standing around baking the cookies. </font></p> <p><font size="3"></font> </p> <p><font size="3">So I hurried and threw the dough into a baking pan and baked them. Hello? Easiest thing everāand these blondies were born. I know, takes a lot of brain power for that one. I love the texture and I love having nuts in my own treats. So wināwin. I wasnāt sure how theyād actually bake, but I decided after 20 minutes to call it good and I let them cool completely. I thought theyād sink down after taking them out of the oven, but they stayed nice firm. Not sure Iāll ever make chocolate chip cookies for me again, because this was sure easy and I have 16 blondies to enjoy over the next little while, you know, if I wouldnāt eat three or four of them a day. ; ) No, I think the most Iāve had the first day was three. They were great stored in an airtight container for a few days. Now the rest have been in the fridge and are still great. </font></p> <p><font size="3"></font> </p> <p><a href="https://lh3.googleusercontent.com/-xPReiORHh14/VxkFzFHDdKI/AAAAAAAARe8/zgSIrT7Co2o/s1600-h/Chocolate%252520Chip%252520Walnut%252520Blondies%25252C%252520Grain%252520Free%25252C%252520Refined%252520Sugar%252520Free%252520%2525282%252529%25255B4%25255D.jpg"><img title="Chocolate Chip Walnut Blondies, Grain Free, Refined Sugar Free (2)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Chocolate Chip Walnut Blondies, Grain Free, Refined Sugar Free (2)" src="https://lh3.googleusercontent.com/-eDBAswQwaSo/VxkFz3l0wwI/AAAAAAAARfA/XXQdQdbFMbo/Chocolate%252520Chip%252520Walnut%252520Blondies%25252C%252520Grain%252520Free%25252C%252520Refined%252520Sugar%252520Free%252520%2525282%252529_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="484"></a></p> <p><font size="3">These have a perfect soft, chewy texture that you want in a blondie and work the same magic that having a cookie would have in the cravings department.</font></p> <p><font size="3"></font> </p> <p><b><font size="3">Chocolate Chip Walnut Blondies, Grain Free, Refined Sugar Free, by Katrina Smith, Baking and Boys!</font></b> <p><strong><font size="3"></font></strong> <p><b><font size="3"></font></b> <p><strong><font size="3">1 cup almond flour</font></strong> <p><strong><font size="3">Ā¼ cup coconut flour</font></strong> <p><strong><font size="3">1 teaspoon baking soda</font></strong> <p><strong><font size="3">Ā¼ teaspoon salt</font></strong> <p><strong><font size="3">6 tablespoons coconut oil</font></strong> <p><strong><font size="3">Ā½ cup coconut sugar</font></strong> <p><strong><font size="3">Ā¼ cup raw honey</font></strong> <p><strong><font size="3">6 tablespoons almond butter</font></strong> <p><strong><font size="3">1 teaspoon pure vanilla extract</font></strong> <p><strong><font size="3">Ā¼ teaspoon pure almond extract (optional)</font></strong> <p><strong><font size="3">1 large egg</font></strong> <p><strong><font size="3">1 cup Enjoy Life mini chocolate chips, or chocolate of your choice (ingredients in the chocolateāevaporated cane juice, natural chocolate liquor (non-alcoholic), non-dairy cocoa butterādairy, soy, nut and gluten free)</font></strong> <p><strong><font size="3">1/2 cup lightly toasted, chopped walnuts (or nut of your choice)</font></strong> <p><strong><font size="3"></font></strong> <p><strong><font size="3"></font></strong> <p><strong><font size="3">Preheat oven to 350 degrees F. Line a 9x9 inch baking pan with nonstick foil, lightly oil with coconut oil (probably donāt have to have the foil, but I like using it). In a medium sized bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside. In the bowl of a mixer, combine the coconut oil, coconut sugar, honey and almond butter. Beat until well combined. Add the egg, vanilla and almond extract and beat well. Add the dry ingredients and mix just until combined. Stir in the chocolate chips and walnuts with a spatula. Spread all of the batter evenly into the baking pan and bake for 20 minutes. Check the center of the bars with a toothpick that comes out mostly clean, but a little bit of crumb/chocolate is okay. Let cool on wire rack completely. Remove the bars from the pan using the foil edges and cut on a cutting board into 16 squares. Store the ones not eaten immediately in an airtight container.</font></strong> <p> <p><a href="https://lh3.googleusercontent.com/-6EqUldYizxo/VxkF0sOa7bI/AAAAAAAARfE/7G8eVGzXohI/s1600-h/Chocolate%252520Chip%252520Walnut%252520Blondies%25252C%252520Grain%252520Free%25252C%252520Refined%252520Sugar%252520Free%2525203%25255B5%25255D.jpg"><img title="Chocolate Chip Walnut Blondies, Grain Free, Refined Sugar Free 3" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Chocolate Chip Walnut Blondies, Grain Free, Refined Sugar Free 3" src="https://lh3.googleusercontent.com/-ISBCxOC2_4g/VxkF1aIVl2I/AAAAAAAARfI/EHwsiwlhg5Q/Chocolate%252520Chip%252520Walnut%252520Blondies%25252C%252520Grain%252520Free%25252C%252520Refined%252520Sugar%252520Free%2525203_thumb%25255B2%25255D.jpg?imgmax=800" width="644" height="411"></a> <p><font size="3">Deliciousness! Canāt wait to try them with pecans. Also going to try them with peanut butter instead of almond butter and put some peanuts in them. Oh the endless possibilities!</font></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com5tag:blogger.com,1999:blog-29824813.post-48078089759341282982016-04-07T14:44:00.001-05:002016-04-07T14:44:19.720-05:00No Bake Coconut Almond Chocolate Chip Oat Bites<p><a href="https://lh3.googleusercontent.com/-IbbOBphK-qk/Vwa4PtrMXsI/AAAAAAAAReQ/uYKNVsclQ7I/s1600-h/No%252520Bake%252520Coconut%252520Almond%252520Chocolate%252520Chip%252520Oat%252520Bites%25255B4%25255D.jpg"><img title="No Bake Coconut Almond Chocolate Chip Oat Bites" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="No Bake Coconut Almond Chocolate Chip Oat Bites" src="https://lh3.googleusercontent.com/-9mCi2cGUWqA/Vwa4QBMwZzI/AAAAAAAAReU/TzHG4b3Qyfg/No%252520Bake%252520Coconut%252520Almond%252520Chocolate%252520Chip%252520Oat%252520Bites_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="292"></a></p> <p><font size="3">A perfect, easy, sweet treat!</font></p> <p><font size="3"></font> </p> <p><font size="3">These would be great for any Almond Joy lover, but someone looking for something a little more healthy. Like me.</font></p> <p><font size="3"></font> </p> <p><font size="3">I know, itās been a month since I posted anything. Iāve been in a bit of a baking, sweet sharing slump. Iāll never be gone for good, but seem to just be slowing down a bit with things I must share. I whipped these super simple no bake bites up today and decided to get them posted for you. </font></p> <p><font size="3"></font> </p> <p><font size="3">I will say, I got my inspiration for these from a blog, <a href="http://beamingbaker.com/no-bake-peanut-butter-coconut-bites-vegan-gluten-free/">The Beaming Baker</a>, when her No Bake Peanut Butter Coconut Bites showed up on Pinterest and Facebook. I changed up her recipe since Iād just made some homemade almond butter and had finished off a jar of peanut butter. These will sure be nice to have around for a snack as sometimes I canāt find anything Iām hankering for and it needs to be somewhat sweet. Otherwise, I eat sugar snap peas like they are Lays potato chips and I can only eat so many of them before Iāll have pea sprouts coming out my ears or something. ; )</font></p> <p><font size="3"></font> </p> <p><a href="https://lh3.googleusercontent.com/-O_p_fIKD2Ys/Vwa4Q67ED5I/AAAAAAAAReY/m74SvNgCySE/s1600-h/No%252520Bake%252520Coconut%252520Almond%252520Chocolate%252520Chip%252520Oat%252520Bites%2525202%25255B4%25255D.jpg"><img title="No Bake Coconut Almond Chocolate Chip Oat Bites" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="No Bake Coconut Almond Chocolate Chip Oat Bites" src="https://lh3.googleusercontent.com/-jE97aTDOSV4/Vwa4RsMQTkI/AAAAAAAARec/TZeaqd5jgLA/No%252520Bake%252520Coconut%252520Almond%252520Chocolate%252520Chip%252520Oat%252520Bites%2525202_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="449"></a></p> <p><strong><font size="3">No Bake Coconut Almond Chocolate Chip Oat Bites, by Katrina, Baking and Boys!, Gluten Free, Refined Sugar Free</font></strong></p> <p><strong><font size="3"></font></strong> </p> <p><strong><font size="3">3/4 cup almond butter (I made homemade with raw almonds, but you can use a purchased one also)</font></strong></p> <p><strong><font size="3">1/4 cup raw honey (I also added another tablespoon of honey after decided it needed a bit more, start with 1/4 cup)</font></strong></p> <p><strong><font size="3">1/2 teaspoon vanilla extract</font></strong></p> <p><strong><font size="3">3/4 cup shredded, unsweetened coconut</font></strong></p> <p><strong><font size="3">3/4 cup gluten free old fashioned oats</font></strong></p> <p><strong><font size="3">1/4 cup ground flaxseed</font></strong></p> <p><strong><font size="3">1/4 cup chopped almonds</font></strong></p> <p><strong><font size="3">6 tablespoons Enjoy Life mini chocolate chips</font></strong></p> <p><strong><font size="3"></font></strong> </p> <p><strong><font size="3">In a medium sized bowl, combine the almond butter, honey and vanilla. Stir together well. Add the coconut, oats, flaxseed, almonds and chocolate chips. Stir until all combined. Decide if it needs a little more honey by making a ball of the mixture in your hands and squeezing it together. When I make almond butter, itās a little thicker than the store bought kind, so using a runnier one may make the mixture wet/sticky enough to combine. Using your hands, form the mixture into about 1 inch balls, squeezing the mixture together so it stays in its shape. Lay them on a waxed paper lined sheet. Makes 16-20 depending on size. Store in an airtight container at room temperature.</font></strong></p> <p><strong><font size="3"></font></strong> </p> <p><a href="https://lh3.googleusercontent.com/-Epr468Ty1Wg/Vwa4SHU0c7I/AAAAAAAAReg/wzfq2KpipP8/s1600-h/No%252520Bake%252520Coconut%252520Almond%252520Chocolate%252520Chip%252520Oat%252520Bites%2525203%25255B4%25255D.jpg"><img title="No Bake Coconut Almond Chocolate Chip Oat Bites 3" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="No Bake Coconut Almond Chocolate Chip Oat Bites 3" src="https://lh3.googleusercontent.com/-2n5wX-OCnvM/Vwa4S4P9YGI/AAAAAAAARek/Ren76z6cxwc/No%252520Bake%252520Coconut%252520Almond%252520Chocolate%252520Chip%252520Oat%252520Bites%2525203_thumb%25255B1%25255D.jpg?imgmax=800" width="637" height="484"></a></p> <p><font size="3">Easy peasy and yummy!</font></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com3tag:blogger.com,1999:blog-29824813.post-57253057796479583582016-03-07T11:58:00.001-06:002017-06-18T21:11:47.182-05:00My Favorite Grain Free Chocolate Chip Cookies<a href="https://lh3.googleusercontent.com/-addT21ydBas/Vt3BTVTX5wI/AAAAAAAARds/ipJFpxmGO2g/s1600-h/My-Favorite-Grain-Free-Chocolate-Chi.jpg"><img alt="My Favorite Grain Free Chocolate Chip Cookies" border="0" height="354" src="https://lh3.googleusercontent.com/-dhqc3N7w5KU/Vt3BUJwgI0I/AAAAAAAARdw/XXMqZCO-_j4/My-Favorite-Grain-Free-Chocolate-Chi%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="My Favorite Grain Free Chocolate Chip Cookies" width="644" /></a><br />
<span style="font-size: small;">I have had <a href="http://www.bakingandboys.com/2015/05/national-chocolate-chip-cookie-daymy.html">My Favorite Chocolate Chip Cookie Recipe</a> for years now. Iāve tried so many different recipes over the years, even since finding THE one, but the one I always make holds true. It is a perfect cookie dough and makes perfect cookies. Iāve used the recipe to add all kinds of things to the cookie, including peanut butter yumminess, coconut and nuts, and freeze dried raspberries, just to name a few. I adapted the Jacques Torres/New York Times recipe years ago and have made this one my go-to. Everyone loves the cookies. Check out the link for lots of mouth-watering pictures. There was a problemānow that I donāt eat gluten and refined sugar, I knew I was really missing out on one of my favorite things. In the meantime, Iāve tried many gluten free and grain free chocolate chip cookie recipes. They are usually okay. They usually ādo the trickā for me, you know, get me over that āI need a chocolate chip cookieā fix. </span><br />
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<img alt="My Favorite Chocolate Chip Cookies" src="http://lh3.googleusercontent.com/-yvxHI57ceyo/VVZOYFXWfuI/AAAAAAAARAo/LqIbcZkxcGY/My%252520Favorite%252520Chocolate%252520Chip%252520Cookies%2525202_thumb%25255B1%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" /><br />
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<span style="font-size: small;">I need to tell you thoughāIāve found My Favorite Grain Free Chocolate Chip Cookie and need to share it with you all here. I almost always make the regular ones into huge cookies, they are just perfect that way. I give them away to lots of happy people and hear many compliments. I recently needed to give some good gluten free chocolate chip cookies to someone who canāt have gluten (at all, I cleaned everything well and kept it well away from anything gluten), so I created this one and itās the best one Iāve made. Perfect combination of chewy on the inside and crisp edges and the flavor is great with what I think is just the right amount of sweetness from coconut sugar and a little honey. Must make these again!</span><br />
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<a href="https://lh3.googleusercontent.com/-OgqXtERAeJA/Vt3BU0rXtmI/AAAAAAAARd0/MTnQuWpjW7g/s1600-h/My%252520Favorite%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookie%25255B4%25255D.jpg"><img alt="My Favorite Grain Free Chocolate Chip Cookie" border="0" height="484" src="https://lh3.googleusercontent.com/-e2EBQ7PB-Cs/Vt3BVr9gI4I/AAAAAAAARd4/OOBaacA2kqc/My%252520Favorite%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookie_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="My Favorite Grain Free Chocolate Chip Cookie" width="642" /></a><br />
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<b>My Favorite Grain Free Chocolate Chip Cookies, by Katrina Smith, Baking and Boys!</b> <br />
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<strong>1 cup almond flour</strong> <br />
<strong>1/3 cup coconut flour</strong> <br />
<strong>1 teaspoon baking soda</strong> <br />
<strong>Ā¼ teaspoon salt</strong> <br />
<strong>6 tablespoons coconut oil</strong> <br />
<strong>Ā½ cup coconut sugar</strong> <br />
<strong>Ā¼ cup raw honey</strong> <br />
<strong>6 tablespoons almond butter</strong> <br />
<strong>1 teaspoon pure vanilla extract</strong> <br />
<strong>Ā¼ teaspoon pure almond extract (optional)</strong> <br />
<strong>1 large egg </strong> <br />
<strong>1 Ā¼ cup Enjoy Life chocolate chunks and mini chips (ingredients in the chocolateāevaporated cane juice, natural chocolate liquor (non-alcoholic), non-dairy cocoa butterādairy, soy, nut and gluten free)</strong> <br />
<strong></strong> <br />
<strong>Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a medium sized bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside. In the bowl of a mixer, combine the coconut oil, coconut sugar, honey and almond butter. Beat until well combined. Add the egg, vanilla and almond extract and beat well. Add the dry ingredients and mix just until combined. Stir in the chocolate chunks/chips with a spatula. Scoop the dough into cookies on the baking sheet and bake for 10-14 minutes (depending on size of cookies). Let cool on the baking sheet for 3-5 minutes, then move them to a cooling rack to cool completely.</strong> <br />
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<a href="https://lh3.googleusercontent.com/-BmId6DPzGIA/Vt3BWDPhQeI/AAAAAAAARd8/j5VDp_UjpwM/s1600-h/My%252520Favorite%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookie%2525202%25255B4%25255D.jpg"><img alt="My Favorite Grain Free Chocolate Chip Cookie 2" border="0" height="374" src="https://lh3.googleusercontent.com/-9rI_5lTJwrM/Vt3BW-UajMI/AAAAAAAAReA/RYuCnJ2VAh0/My%252520Favorite%252520Grain%252520Free%252520Chocolate%252520Chip%252520Cookie%2525202_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="My Favorite Grain Free Chocolate Chip Cookie 2" width="644" /></a> <br />
<span style="font-size: small;">You know you want a bite. Or maybe even your own cookie (s )!</span><br />
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Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com6tag:blogger.com,1999:blog-29824813.post-38930904093944135332016-02-17T01:12:00.001-06:002016-02-17T01:12:55.409-06:00Eight Years of Blogging! Chocolate Drizzled Toasted Almond Coconut Macaroons<p><a href="https://lh3.googleusercontent.com/-cwF4_ZIvJS4/VsQdW1-JDbI/AAAAAAAARbk/_mOdxyP8WZ8/s1600-h/Chocolate%252520Drizzled%252520Toasted%252520Almond%252520Coconut%252520Macaroons%25252C%252520Gluten%252520Free%25252C%252520Paleo%25255B4%25255D.jpg"><img title="Chocolate Drizzled Toasted Almond Coconut Macaroons, Gluten Free, Paleo" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Chocolate Drizzled Toasted Almond Coconut Macaroons, Gluten Free, Paleo" src="https://lh3.googleusercontent.com/-fsy2MJ6RI8M/VsQdXkej6qI/AAAAAAAARbo/RG0XjgpTolI/Chocolate%252520Drizzled%252520Toasted%252520Almond%252520Coconut%252520Macaroons%25252C%252520Gluten%252520Free%25252C%252520Paleo_thumb%25255B1%25255D.jpg?imgmax=800" width="529" height="484"></a></p> <p><font size="3">Today it has been eight years since I started my blog! I cannot believe itāeight years! When I started it, just to keep track of and share happenings of my boys and my life with my family and friends, I had no idea Iād still be at it this many years later. My boys are sure growing up!</font></p> <p><a href="https://lh3.googleusercontent.com/-hLAdktpomeo/VsQdYBBhD5I/AAAAAAAARbs/P05YJ3KzaWU/s1600-h/Smith%252520Boys%25255B4%25255D.jpg"><img title="Smith Boys" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Smith Boys" src="https://lh3.googleusercontent.com/-DJkZm1Gq3aM/VsQdY3BN1VI/AAAAAAAARbw/alqYgwLU5tY/Smith%252520Boys_thumb%25255B1%25255D.jpg?imgmax=800" width="556" height="484"></a></p> <p><font size="3"></font> </p> <p><font size="3">Itās strange to think back to 2008. Sam wasnāt even one when I started my blog. Heās now almost nine! Scott is 17, Parker is 14, and Taylor is 12! Bah!!! Itās too much to keep thinking about, so letās talk macaroons instead.</font></p> <p><font size="3"></font> </p> <p><font size="3">I love coconut. I donāt think Iāve ever met or made a macaroon I didnāt like. But I think Iāve made one that might be my favorite nowā¦.and for always? These have toasted almonds, ground nice and finely. They are made with coconut sugar and raw honey, unsweetened coconut and egg whites. Perfectly gluten free and refined sugar free, but you must believe meāthey are so good. Perfect, if I must say so. Yes, they are great plain, as is. But if you know me, I have to add a little chocolate to just about everything. So I melted some Enjoy Life chocolate chips and drizzled it over the tops of the cookies, then sprinkled some more of the freshly ground toasted almonds on top. Heavenly!</font></p> <p><font size="3"></font> </p> <p><a href="https://lh3.googleusercontent.com/-3JIoE1lm44Y/VsQdZ9b6o7I/AAAAAAAARb0/k3cpsEzcn9E/s1600-h/Toasted%252520Almond%252520Coconut%252520Macaroons%25252C%252520Gluten%252520Free%25252C%252520Paleo%25252C%252520Refined%252520Sugar%252520Free%25255B4%25255D.jpg"><img title="Coconut Macaroons" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Coconut Macaroons" src="https://lh3.googleusercontent.com/-igqDwQ6GjvI/VsQdauHypUI/AAAAAAAARb4/HISpvG9wsl0/Toasted%252520Almond%252520Coconut%252520Macaroons%25252C%252520Gluten%252520Free%25252C%252520Paleo%25252C%252520Refined%252520Sugar%252520Free_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="381"></a></p> <p><font size="3">They really are great without the chocolate. I know, I ate a few of them before the chocolate came along. But come onāeverything is better with chocolate. It had to be done. I just wouldnāt be me if I hadnāt. You want the recipe, I know, thatās really why youāre here. </font></p> <p><font size="3"></font> </p> <p><a href="https://lh3.googleusercontent.com/-4KbF9AnpTQ8/VsQdbXaulxI/AAAAAAAARb8/Y98OS-Denno/s1600-h/Chocolate%252520Drizzled%252520Toasted%252520Almond%252520Coconut%252520Macaroons%25252C%252520Gluten%252520Free%25252C%252520Paleo%25252C%252520Refined%252520Sugar%252520Free%25255B4%25255D.jpg"><img title="Chocolate Drizzled Toasted Almond Coconut Macaroons" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Chocolate Drizzled Toasted Almond Coconut Macaroons" src="https://lh3.googleusercontent.com/-20R_bCssYW0/VsQdcOOrtXI/AAAAAAAARcA/4BhvQ-JrWK8/Chocolate%252520Drizzled%252520Toasted%252520Almond%252520Coconut%252520Macaroons%25252C%252520Gluten%252520Free%25252C%252520Paleo%25252C%252520Refined%252520Sugar%252520Free_thumb%25255B1%25255D.jpg?imgmax=800" width="583" height="484"></a></p> <p><font size="3">Can you guess which one I ate first? Thatās rightāthe one where the bigger drizzle of chocolate fell upon it. ; )</font></p> <p><font size="3"></font> </p> <p><strong><font size="3">Chocolate Drizzled Toasted Almond Coconut Macaroons, by Katrina, Baking and Boys! (Gluten Free, Grain Free, Paleo, Refined Sugar Free)</font></strong></p> <p><strong><font size="3"></font></strong> </p> <p><strong><font size="3">2 large egg whites, room temperature</font></strong></p> <p><strong><font size="3">1/4 cup coconut sugar</font></strong></p> <p><strong><font size="3">1/4 cup raw honey</font></strong></p> <p><strong><font size="3">1 teaspoon vanilla extract</font></strong></p> <p><strong><font size="3">1/4 teaspoon almond extract</font></strong></p> <p><strong><font size="3">1/8 teaspoon salt</font></strong></p> <p><strong><font size="3">3 cups unsweetened (dessicated) shredded coconut</font></strong></p> <p><strong><font size="3">1/2 cup freshly toasted, then finely ground almonds*</font></strong></p> <p><strong><font size="3">3-4 ounces Enjoy Life chocolate chips (3 ounces is 1/2 cup)</font></strong></p> <p><strong><font size="3">1/2 teaspoon coconut oil</font></strong></p> <p><strong><font size="3"></font></strong> </p> <p><strong><font size="3">Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In the bowl of a stand mixer, add the egg whites and begin beating them on high speed with the wire attachment until foamy. Gradually add the coconut sugar then the honey. Scrape the sides of the bowl. Add the vanilla, almond extract and salt and beat until soft peaks form. Fold the coconut and ground almonds into the egg white mixture. Using a cookie scoop, put the coconut mixture into mounds on the baking sheet, using your hands/fingers form each firmly together on the tops. They can be fairly close together on the baking sheet as they do not spread. Makes about 16 cookies. Bake for 15 minutes. Let cool on the baking sheet until almost cool. Remove to a wire rack to cool completely. Melt the chocolate in a glass dish in the microwave in 20-30 second intervals, stirring in between. When it is almost completely melted, add the coconut oil and stir until melted and combined. This only takes about 90 seconds total. Using a small spoon (or add the chocolate to a sandwich-sized plastic zip top baggie with the corner snipped off), drizzle the chocolate over each cookie. I happened to have some extra ground almonds and sprinkled it over each cookie. </font></strong></p> <p><strong><font size="3"></font></strong> </p> <p><a href="https://lh3.googleusercontent.com/-mOFS7-R6he0/VsQdcgYTqyI/AAAAAAAARcE/J0g2p-Dsc5s/s1600-h/Chocolate%252520Drizzled%252520Toasted%252520Almond%252520Coconut%252520Macaroons%25252C%252520Gluten%252520Free%25252C%252520Paleo%25252C%252520Refined%252520Sugar%252520Free%2525202%25255B4%25255D.jpg"><img title="Drizzled Chocolate Toasted Almond Coconut Macaroons" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Drizzled Chocolate Toasted Almond Coconut Macaroons" src="https://lh3.googleusercontent.com/-pVp0aDo7OUs/VsQddnN08lI/AAAAAAAARcI/gmH2Im__e_k/Chocolate%252520Drizzled%252520Toasted%252520Almond%252520Coconut%252520Macaroons%25252C%252520Gluten%252520Free%25252C%252520Paleo%25252C%252520Refined%252520Sugar%252520Free%2525202_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="290"></a></p> <p><font size="3">I took the inspiration and basic recipe for these from a recipe for some macaroons I made a couple years ago that were also the bomb--<a href="http://www.bakingandboys.com/2013/03/white-chocolate-lime-coconut-macaroons.html">White Chocolate Lime Coconut Macaroons and Dark Chocolate Hazelnut Coconut Macaroons</a>. These were also delicious! Try them! Credit goes again to <a href="http://whatjewwannaeat.com/rainbow-sprinkle-and-sea-salt-chocolatemacaroons/">What Jew Wanna Eat</a> for the original recipe.</font></p> <p><font size="3"></font> </p> <p><font size="3">Happy Eight Years of Blogging to me. Who knowsāmaybe another eight year or more? I donāt even want to think about how grown up my boys would be thenāand how old that would make meā¦..</font></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com12tag:blogger.com,1999:blog-29824813.post-45174532281566999122016-02-05T15:55:00.001-06:002016-02-05T15:55:33.411-06:00World Nutella DayāHomemade Healthy Nutella<p><font size="4"></font> </p> <p><a href="https://lh3.googleusercontent.com/-PfB02cl2u4M/VrUaOXuAgfI/AAAAAAAARao/rqysAM1LSU0/s1600-h/Homemade-Healthy-Nutella-on-Toast4.jpg"><img title="Homemade Healthy Nutella on Toast" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Homemade Healthy Nutella on Toast" src="https://lh3.googleusercontent.com/-R20JKkCTDHk/VrUaPD0RtWI/AAAAAAAARas/wAJHDNrvc6Q/Homemade-Healthy-Nutella-on-Toast_th.jpg?imgmax=800" width="644" height="417"></a></p> <p>Happy <a href="http://www.nutelladay.com/">World Nutella Day</a>! What does that mean for me? Iāve always liked Nutella. But it has lots of sugar and I donāt eat it anymore. What did I do about this dilemma? I made my own! And you can, too! Itās super easy and taste pretty darn good. Is it exactly the same? According to my boys, NO! But for me, it works and Iām happy.</p> <p>I made the Nutella copycat and decided I needed to have it on some toast. I donāt often have gluten free bread, but happened to have some Iād recently bought at Costco. It comes in an interesting shape. After slathering on the Nutella, I noticed it kind of reminded me of a ghost. Then since itās not Halloween, which would be super cute and fun to make these then, I made a second piece of toast and another cute ghost with a red mouth (although it looks more like a nose)āperfect! Now they look like a perfect Valentine pairādonāt they? Ready to dance the day away!</p> <p><a href="https://lh3.googleusercontent.com/-9Ux57-qoLXM/VrUaPmNmIYI/AAAAAAAARaw/TtareKSKH_Y/s1600-h/Homemade-Healthy-Nutella4.jpg"><img title="Homemade Healthy Nutella" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Homemade Healthy Nutella" src="https://lh3.googleusercontent.com/-rfXBr-8qdJU/VrUaQVaX_qI/AAAAAAAARa0/7UEQRzpLSIY/Homemade-Healthy-Nutella_thumb1.jpg?imgmax=800" width="517" height="484"></a></p> <p>The recipe made a half quart (so 2 pints, itās the wider but shorter jar), right? Yeah, I know, I could check on the world wide web or ask my mom, but Iām too lazy and just canāt wait to tell you about this. I know homemade versions of Nutella have been done before and I looked at some of them, but ultimately decided on my own amounts and ingredients. Some had added coconut oil and regular sugar, etc. I didnāt think that was necessary. I like the maple syrup I used in this, but Iām interested next time in trying to make it with raw honey, too. Itās definitely not too sweet, Iām now so used to things not being very sweet since I donāt eat much sugar/sweet things anymore, so this was just right for me. I believe it would even be considered Paleo and vegan.</p> <p><a href="https://lh3.googleusercontent.com/-GOpL5kEVGag/VrUaQ5otU7I/AAAAAAAARa4/ldFGKPpMiwc/s1600-h/Homemade-Healthy-Nutella-24.jpg"><img title="Homemade Healthy Nutella" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Homemade Healthy Nutella" src="https://lh3.googleusercontent.com/-AZzrlXns5Nw/VrUaRQ50FGI/AAAAAAAARa8/FZyVSYszwXI/Homemade-Healthy-Nutella-2_thumb1.jpg?imgmax=800" width="396" height="484"></a></p> <p><b>Homemade Healthy Nutella, by Katrina, Baking and Boys! (Paleo, vegan, refined sugar free, gluten free, dairy free)</b> <p><b>1 Ā½ cups toasted (and skinned) hazelnuts, chopped (I bought some that are already toasted and chopped, which I prefer over toasting and skinning them myself.)</b> <p><b>Ā½ cup cocoa powder</b> <p><b>Ā½ cup almond milk</b> <p><b>1 teaspoon vanilla extract</b> <p><b>Pinch of salt</b> <p><b>Ā½ cup Grade B maple syrup</b> <strong>(Grade A is okay)</strong> <p><b>Put the hazelnuts in the bowl of a blender (I have a Blendtec, which is super powerful!). You could also use a food processor, but note that it does take a lot longer to grind the nuts into a butter, maybe 10 minutes. Pulse nuts in the blender, scraping down the sides every 10-20 seconds. In the Blendtec this literally only takes about 2 minutes until itās a pretty smooth butter. Add the cocoa powder and half the almond milk and pulse to combine. Add the rest of the almond milk, vanilla and salt and pulse to combine well. Add about half the maple syrup and combine, taste and add more to your liking, up to half a cup. I used the full amount. </b><b>I am going to try it with raw honey next time, I just like the flavor better. Store in a jar in the refrigerator. Makes half a quart/2 pints. This would be perfect to put in little jars for gifts, but it would be hard not to eat it instead.</b></p> <p><a href="https://lh3.googleusercontent.com/-JiJuQcjDurQ/VrUaSJWkB3I/AAAAAAAARbA/kL9QDFd-988/s1600-h/Homemade-Healthy-Nutella-on-Toast-24.jpg"><img title="Homemade Healthy Nutella on Toast 2" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Homemade Healthy Nutella on Toast 2" src="https://lh3.googleusercontent.com/-ltHuduUmoLs/VrUaSi9pUXI/AAAAAAAARbE/-CyUzK1_DiI/Homemade-Healthy-Nutella-on-Toast-2_.jpg?imgmax=800" width="548" height="484"></a></p> <p>I mean, really, this looks like it totally needed a companion. And I needed a second slice of toast with this Homemade Healthy Nutella on it, too. So it was a win for both of us. Until this started happeningā¦ā¦..</p> <p><a href="https://lh3.googleusercontent.com/-8gI1ACWFC4s/VrUaTcyu30I/AAAAAAAARbI/PqCU-ph6NVI/s1600-h/Homemade-Healthy-Nutella-being-eaten%25255B2%25255D.jpg"><img title="Homemade Healthy Nutella being eaten on toast" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Homemade Healthy Nutella being eaten on toast" src="https://lh3.googleusercontent.com/-0r7ZhU16aCs/VrUaTwI_npI/AAAAAAAARbM/8LdykylN9AQ/Homemade-Healthy-Nutella-being-eaten%25255B1%25255D.jpg?imgmax=800" width="644" height="374"></a></p> <p>Sorry ghosts on toast, it had to happen. ; )</p> <p>You can find a whole lotta Nuttela greatness and love on the <a href="https://www.facebook.com/nutellausa">Facebook page</a> and on <a href="https://twitter.com/NutellaUSA">Twitter</a>. <a href="https://twitter.com/hashtag/WorldNutellaDay?src=hash">#WorldNutellaDay</a> You can also find <a href="http://www.bakingandboys.com/2013/02/chocolate-hazelnut-nutella-cookies-for.html">a lot more Nutella laden recipes</a> (and mouth-watering photos) on my blog. Iāve been posting something for World Nutella Day since 2009! And guess whatāmy blog will be 8 years old in less than two weeks! How cool is that! </p> <p><a href="https://lh3.googleusercontent.com/-C8pLi4GiRj4/VrUaUT2O6GI/AAAAAAAARbQ/r3gCDsS_axg/s1600-h/worldnutelladay2.jpg"><img title="worldnutelladay" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="worldnutelladay" src="https://lh3.googleusercontent.com/-c7kvCVYU3SY/VrUaVKew8qI/AAAAAAAARbU/ANbJR66rgqw/worldnutelladay_thumb.jpg?imgmax=800" width="244" height="170"></a></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com6tag:blogger.com,1999:blog-29824813.post-10243380885804489442016-01-22T21:39:00.000-06:002018-12-17T11:03:55.253-06:00Chocolate Chip Ginger Cookies (Gluten Free)<a href="https://lh3.googleusercontent.com/-WdRmYHvzUPY/VqLGswqD9xI/AAAAAAAARY4/mVvS2V26GHE/s1600-h/Chocolate-Chip-Ginger-Cookies-Gluten.jpg"><img alt="Chocolate Chip Ginger Cookies, Gluten Free" border="0" height="327" src="https://lh3.googleusercontent.com/-ecNJr3ah3ak/VqLGtusYWKI/AAAAAAAARY8/IuV9ndxeujE/Chocolate-Chip-Ginger-Cookies-Gluten%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Chocolate Chip Ginger Cookies, Gluten Free" width="644" /></a><br />
<span style="font-size: small;">So I know, the year is practically fleeing before our very eyes and I havenāt even posted yet in 2016. I have reasons. They seem like good ones, but still I hate that havenāt had anything to share. I have plenty of excuses, like my blog issues, still dealing with that as I was in December. Then my old laptop had some serious problems. Itās gone. My awesome husband got me a new, nicer laptop that hopefully I will not have the same kind of problems I had with the old one. We also made the mistake of not getting the warranty on the old computer which has been a problem since day one. RIP, year old laptop, that poor thing just never had a chance. </span><br />
<span style="font-size: small;">So Iām trying to get something posted before January 2016 is in the history books. And Iām not even sure it will post because of the blog issues. I know most people out there have beautiful, wonderful blogs that looks so good and I know that mine is the same it has been for almost eight years now, but I donāt really have it in me to make those changes. I would if it was just the snap of my fingers, I would have done it long ago, but alas, it is not to be. So letās see if this works.</span><br />
<span style="font-size: small;">The holidays are gone, but my love for ginger cookies (and all things ginger flavored for that matter) is not gone. So a couple weeks ago I made some really good, or dare I say, perfect gluten free ginger cookies. I was happy and wish I still had some. Iāll make them again even though the season for ginger is over. Who decided that anyway? Iām sticking with what I like any time of the year. You with me on that?</span><br />
<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/-YgKqTeyXKgg/VqLGuMAAANI/AAAAAAAARZI/tEY_87992yk/s1600-h/Chocolate%252520Chip%252520Ginger%252520Cookies%25252C%252520Gluten%252520Free%2525202%25255B4%25255D.jpg"><img alt="Chocolate Chip Ginger Cookies, Gluten Free" border="0" height="484" src="https://lh3.googleusercontent.com/-aAH7do2U_0Q/VqLGvP5LJvI/AAAAAAAARZQ/sg_I_BW90RY/Chocolate%252520Chip%252520Ginger%252520Cookies%25252C%252520Gluten%252520Free%2525202_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Chocolate Chip Ginger Cookies, Gluten Free" width="496" /></a></span><br />
<span style="font-size: small;">The cookies have the perfect amount of crisp snap that I like, but are still a little softer and chewy in the middle. If you donāt know me well enough by now, I put chocolate in just about everything, so these ginger cookies were made perfect for me with the addition of some chopped chocolate (the kind I used just happened be organic dark chocolate and had crystallized ginger in it). You can use any chocolate chips or chocolate youād like or if youāre a ginger purest, you can leave it out, but chocolate and ginger are one of those matches made in heaven. Just saying.</span><br />
<span style="font-size: small;"><strong>Chocolate Chip Ginger Cookies (Gluten Free), by Katrina, Baking and Boys!</strong></span><br />
<strong><span style="font-size: small;">2 cups gluten free flour blend</span></strong><br />
<strong><span style="font-size: small;">1 1/2 teaspoons baking soda</span></strong><br />
<strong><span style="font-size: small;">1/4 teaspoon salt</span></strong><br />
<strong><span style="font-size: small;">1 1/4 teaspoon ground ginger</span></strong><br />
<strong><span style="font-size: small;">1/2 teaspoon ground cinnamon</span></strong><br />
<strong><span style="font-size: small;">1/4 teaspoon ground cloves</span></strong><br />
<strong><span style="font-size: small;">1/4 teaspoon ground black pepper</span></strong><br />
<strong><span style="font-size: small;">1/2 cup unsalted butter, softened</span></strong><br />
<strong><span style="font-size: small;">1/4 cup organic cane sugar</span></strong><br />
<strong><span style="font-size: small;">1/2 cup coconut sugar</span></strong><br />
<strong><span style="font-size: small;">1 large egg</span></strong><br />
<strong><span style="font-size: small;">1/4 cup unsulphured molasses</span></strong><br />
<strong><span style="font-size: small;">2 teaspoon balsamic vinegar</span></strong><br />
<strong><span style="font-size: small;">1 teaspoon vanilla extract</span></strong><br />
<strong><span style="font-size: small;">1/2 cup (3 ounces) chopped chocolate or chips</span></strong><br />
<strong><span style="font-size: small;">Sugar in the Raw (turbinado sugar) for sprinkling on top</span></strong><br />
<strong><span style="font-size: small;">Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a medium sized bowl, combine all the dry ingredients down to the pepper and whisk together. In the bowl of a mixer, combine the butter, cane sugar and coconut sugar and beat for a couple minutes until creamy. Scrape the sides of the bowl. Add the egg, molasses, balsamic vinegar and vanilla and beat until well combined. Scrape the sides of the bowl. Add the dry ingredients and beat just until combined. Stir in the chocolate. Scoop the cookies into walnut sized balls and sprinkle each with some Sugar in the Raw. (You can roll them in the sugar, but I was going for less sugar.) Bake for 10-12 minutes (depending on how firm/crunchy you want them). Let sit on baking sheet for a few minutes then move them to a cooling rack to cool completely. Makes about 3 dozen. Store in an airtight container. </span></strong><br />
<a href="https://lh3.googleusercontent.com/-lpD1jogaOXc/VqLGv1h6d9I/AAAAAAAARZU/J3v2Zu-WvQI/s1600-h/Chocolate%252520Chip%252520Ginger%252520Cookies%25252C%252520Gluten%252520Free%2525203%25255B4%25255D.jpg"><img alt="Chocolate Chip Ginger Cookies, Gluten Free 3" border="0" height="414" src="https://lh3.googleusercontent.com/-s9tXLmLH7PU/VqLGxYGvnSI/AAAAAAAARZc/yv6i5pmOJbg/Chocolate%252520Chip%252520Ginger%252520Cookies%25252C%252520Gluten%252520Free%2525203_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Chocolate Chip Ginger Cookies, Gluten Free 3" width="644" /></a><br />
<span style="font-size: small;">I donāt think anyone would have a clue that these are gluten free. But here at my house, I like to tell the boys when Iāve made something gluten free, it stops them from eating MY cookies because they assume they donāt taste good. ; ) Works for me.</span>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com4tag:blogger.com,1999:blog-29824813.post-21309065636502732072015-12-31T14:14:00.001-06:002015-12-31T14:14:38.634-06:00True No Bake CookiesāThe Easiest and Yummiest Cookies Ever<p><a href="https://lh3.googleusercontent.com/-LtVat6Gn6oY/VoWMnpRUKaI/AAAAAAAARYA/k6JSPJLmCUo/s1600-h/True%252520No%252520Bake%252520Cookies%2525203%25255B4%25255D.jpg"><img title="True No Bake Cookies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="True No Bake Cookies" src="https://lh3.googleusercontent.com/-0WdJ1wgngbA/VoWMoR8SraI/AAAAAAAARYE/M_rDkQwOIkc/True%252520No%252520Bake%252520Cookies%2525203_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="256"></a></p> <p><font size="3">If youāre looking for the worldās most simple, yummiest treat (you could totally whip these up in minutes and serve them for New Yearās Eve tonight), this is the cookie! There was recently a very small feud (not really a feud, just an observance) between a fellow food blogger and I about these classic no bake cookies. This recipe Iāve made and posted today are THE original cookies, THE recipe I grew up making. There are no other True No Bake Cookies. ; ) That said, Blaise from <a href="http://blaisethebaker.com/2015/02/16/chocolate-and-peanut-butter-no-bake-cookies/">Blaise the Baker</a> posted a step-by-step tutorial about these cookies yesterday on his <a href="https://www.facebook.com/blaisethebaker/?fref=ts">Facebook page</a>. You can get his (not original, hehe) recipe on the link to his blog. After I saw his post, it dawned on me that every time I have seen these cookies, for yearsāthey have always had peanut butter in them. Iām here to tell you, even as a chocolate and peanut butter lover, that these should not be made with peanut butter. Itās wrong. </font></p> <p><font size="3">Okay, okay, itās probably not wrong. But THE True No Bake Cookies I grew up with do not have peanut butter, so it has always seemed wrong to me. After chatting with Blaise, I looked through my good old recipe box for the recipe. And when I say old, I mean itāI have in that box recipes from when I took a cooking class in 7th grade, so weāre talking 34+ years ago. Whew! Anyway, there I found THE recipe!</font></p> <p><font size="3">And here I share THE recipe with YOU! Peanut butter not necessary. If you need the chocolate/peanut butter combo fix, eat a Reeseās. </font></p> <p><a href="https://lh3.googleusercontent.com/-5aAdJhagbRc/VoWMowtSr_I/AAAAAAAARYQ/VxBeF2WrebE/s1600-h/True%252520No%252520Bake%252520Cookies%2525202%25255B4%25255D.jpg"><img title="True No Bake Cookies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="True No Bake Cookies" src="https://lh3.googleusercontent.com/-ElvdUscZ2cw/VoWMps_XSII/AAAAAAAARYY/HdYroE4GWQ4/True%252520No%252520Bake%252520Cookies%2525202_thumb%25255B1%25255D.jpg?imgmax=800" width="628" height="484"></a></p> <p><font size="3"><strong>True No Bake Cookies, by Katrina, Baking and Boys!</strong></font></p> <p><strong><font size="3">2 cups granulated sugar</font></strong></p> <p><strong><font size="3">1/2 cup unsalted butter</font></strong></p> <p><strong><font size="3">1/2 cup 2% milk</font></strong></p> <p><strong><font size="3">3 tablespoons cocoa powder</font></strong></p> <p><strong><font size="3">1/2 teaspoon salt</font></strong></p> <p><strong><font size="3">1 teaspoon vanilla</font></strong></p> <p><strong><font size="3">3 cups old fashioned oats</font></strong></p> <p><strong><font size="3">1/2 cup nuts (I always remember walnuts, peanuts are not an option, haha), optional</font></strong></p> <p><strong><font size="3">1 cup sweetened, shredded coconut, optional</font></strong></p> <p><strong><font size="3">In a large saucepan, over medium heat, combine together the sugar, butter, milk, cocoa and salt. When it comes to a good rolling boil, boil for exactly one minute. Remove from heat and add the vanilla. Stir well. Add the oats, coconut, and nuts and stir together to combine. Drop by rounded spoonfuls onto waxed paper and let cool. They donāt even take 30 minutes to cool and set up. Serve the plateful and watch them disappear. Makes 18-20. (The nuts and coconut are optional. I left out the nuts as my kids donāt love them.)</font></strong></p> <p><a href="https://lh3.googleusercontent.com/-YCSCwqpNjW4/VoWMqW2SlJI/AAAAAAAARYc/LQnA-bNt7dk/s1600-h/True%252520No%252520Bake%252520Cookies%25255B9%25255D.jpg"><img title="True No Bake Cookies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="True No Bake Cookies" src="https://lh3.googleusercontent.com/-GM_CRAEGABo/VoWMrGvkSwI/AAAAAAAARYo/k_-voqT2NZU/True%252520No%252520Bake%252520Cookies_thumb%25255B3%25255D.jpg?imgmax=800" width="644" height="354"></a></p> <p><font size="3">You do not need to make these all perfectly uniform. They shouldnāt be. That is what makes them ātrueā.</font></p> <p><font size="3">How do you make no bake cookies? Wondering if I have other fellow non-peanut butter no bake cookie people out there. Iām sure Blaise and all the others out there who put peanut butter in theirs still have a great cookie. Just having a little fun.</font></p> <p><font size="3">Happy End of 2015! And hereās to a wonderful New Year to you all! Make it a great one! I plan to do so!</font></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com4tag:blogger.com,1999:blog-29824813.post-45391882151415953842015-12-28T13:51:00.001-06:002015-12-28T14:03:59.337-06:00Spicy Mixed Nuts (Refined Sugar Free, Paleo)<p><a href="https://lh3.googleusercontent.com/-9wS33AX-nTc/VoGSvc5y-hI/AAAAAAAARXI/qb2uXIiciAs/s1600-h/Spiced%252520Mix%252520Nuts%25255B4%25255D.jpg"><img title="Paleo Spiced Mixed Nuts" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Paleo Spiced Mixed Nuts" src="https://lh3.googleusercontent.com/--hg5R4e9f40/VoGSwBqcOJI/AAAAAAAARXQ/CL5ap4czQtA/Spiced%252520Mix%252520Nuts_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="479"></a></p> <p><font size="3">Looking for a munchy snack for New Yearās Eve? These spiced mixed nuts are great! They arenāt just perfect for New Yearās or any other holiday, Iād make them year round. And they are pretty healthyāthere are no refined sugars in themājust good Grade B maple syrup, and not even that much. A little egg white to add to the protein and some great spices make these perfectly crunchy and delicious. Iāve loved having them here while others around me are eating so many other treats that I no longer eat. </font></p> <p><font size="3">I used pecans, almonds, and just a handful of cashews and hazelnuts along with some raw sunflower seeds. I threw a little orange zest in the mixture and itās good. I wish I would have added a little more. The kick from some cayenne is just enough, but if youād like it even spicier, add a little more. I was afraid and didnāt want to make them too spicy since Iām mainly the only one eating them around here. Love the sweet combo of cinnamon, maple and orange. It goes well with the cayenne, chili and cumin powder to make a great sweet and spicy flavor. </font></p> <p><font size="3">These made for some nice holidays gifts I also handed out.</font></p> <p><a href="https://lh3.googleusercontent.com/-QQ2_WW3Anv8/VoGSw26nb8I/AAAAAAAARXY/zQGL6TMj60o/s1600-h/Spiced%252520Mixed%252520Nuts%2525202%25255B4%25255D.jpg"><img title="Spiced Mixed Nuts" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Spiced Mixed Nuts" src="https://lh3.googleusercontent.com/-PTp90Pca_As/VoGSxn0Q9HI/AAAAAAAARXc/Csp1MKNhqgg/Spiced%252520Mixed%252520Nuts%2525202_thumb%25255B1%25255D.jpg?imgmax=800" width="414" height="484"></a></p> <p><b><font size="3">Spicy Mixed Nuts (Paleo, Refined Sugar Free), by Katrina, Baking and Boys!</font></b> <p><b><font size="3">5 cups mixed nuts (I used a mixture of mostly pecans and almonds, with some cashews, hazelnuts and some sunflower seeds)</font></b> <p><b><font size="3">2 large egg whites</font></b> <p><b><font size="3">Ā¼ cup Grade B maple syrup</font></b> <p><b><font size="3">Ā½ teaspoon ground cinnamon</font></b> <p><b><font size="3">Ā½ teaspoon cumin</font></b> <p><b><font size="3">1/4 teaspoon Ancho chili powder</font></b> <p><b><font size="3">Ā¼ teaspoon cayenne powder</font></b> <p><b><font size="3">1 teaspoon grated orange zest</font></b> <p><b><font size="3">Preheat oven to 275 degrees F. Line a rimmed baking sheet with a Silpat or parchment paper. Put all the nuts in a large bowl. Whip the egg whites in a stand mixer or with a hand mixer for 2 minutes, until frothy. Add the rest of the ingredients (except the nuts) and fold it all together. Spread the mixture evenly on the baking sheet and bake for 45 minutes, stirring every 15 minutes. Remove from oven and let cool completely. Store in an airtight container. Or portion them out into cute gift bags and ties.</font></b> <p><a href="https://lh3.googleusercontent.com/-Lm3tifKcJ-c/VoGSyBbITvI/AAAAAAAARXo/WjSmIpbah4k/s1600-h/Spiced%252520Mixed%252520Nuts%2525203%25255B4%25255D.jpg"><img title="Spiced Mixed Nuts 3" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Spiced Mixed Nuts 3" src="https://lh3.googleusercontent.com/-QFOIzBgRT70/VoGSyzeSuVI/AAAAAAAARXs/o120O08KTVA/Spiced%252520Mixed%252520Nuts%2525203_thumb%25255B1%25255D.jpg?imgmax=800" width="642" height="484"></a>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com3tag:blogger.com,1999:blog-29824813.post-16738037381703942372015-12-23T00:01:00.001-06:002015-12-23T00:01:54.746-06:00Salted Caramel Pecan Turtles Fudge<p><a href="https://lh3.googleusercontent.com/-nEnOUmwnozc/Vno4v7_FnvI/AAAAAAAARWA/AUj6zmEzTHM/s1600-h/Salted%252520Caramel%252520Pecan%252520Turtles%252520Fudge%25255B4%25255D.jpg"><img title="Salted Caramel Pecan Turtles Fudge" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Salted Caramel Pecan Turtles Fudge" src="https://lh3.googleusercontent.com/-oPHGkZcLbVw/Vno4wYPBkvI/AAAAAAAARWE/0tbS65jq-B4/Salted%252520Caramel%252520Pecan%252520Turtles%252520Fudge_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="275"></a></p> <p><font size="3">Do you like fudge? Do you like the classic turtles candy, you know, chocolate, caramel and pecans? I decided to combine them together and came up with this super easy, tasty fudge! </font><font size="3">Decided to add a little salt on the top and think itās a great addition if you like salted caramel. </font></p> <p><font size="3">Do you have all your Christmas baking done? I donāt. But I never really do. I always have things I run out of time to make or that I want to try for the first time. Iāve made plenty of my āsignatureā <a href="http://www.bakingandboys.com/2011/10/my-favorite-chocolate-chip-cookies.html">Chocolate Chip Cookies</a>, also made the same recipe and threw in a bunch of chopped up Andes Chocolate Mints. Everyone has loved these, I probably havenāt made enough of them. </font></p> <p><font size="3"><a href="https://lh3.googleusercontent.com/-uISmiXRlHw8/Vno4xEiz5II/AAAAAAAARWQ/olWX2cSKq4M/s1600-h/Andes%252520Mint%252520Chocolate%252520Chip%252520Cookies%25255B4%25255D.jpg"><img title="Andes Mint Chocolate Chip Cookies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Andes Mint Chocolate Chip Cookies" src="https://lh3.googleusercontent.com/-vwYtMRK6yjw/Vno4xuWaMVI/AAAAAAAARWU/fwQ-mQPpDek/Andes%252520Mint%252520Chocolate%252520Chip%252520Cookies_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="484"></a>Anyway, I whipped up the easy fudge that is just made with melted chocolate chips and a can of sweetened condensed milk, then decided to add the caramel and pecans. A friend of mine gives us a nice square of real, homemade, cooked-like-grandma-used-to-make fudge every Christmas. Even since Iāve been off gluten and refined sugar, I usually take a little taste. It is divine! My fudge is delicious, but much easier, and so I suppose Iām lazy. Really I think itās just because Iād rather bake cookies than spend time cooking fudge over the stove. </font></p> <p><font size="3"><a href="https://lh3.googleusercontent.com/-wSm3rbhx-2k/Vno4yaV-r8I/AAAAAAAARWg/wpFoIZmhneI/s1600-h/Salted%252520Caramel%252520Pecan%252520Turtles%252520Fudge%2525202%25255B4%25255D.jpg"><img title="Salted Caramel Pecan Turtles Fudge 12-20-15" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Salted Caramel Pecan Turtles Fudge 12-20-15" src="https://lh3.googleusercontent.com/-YkiF1Xgevek/Vno4zKZbD1I/AAAAAAAARWk/PcfNPyQtX0A/Salted%252520Caramel%252520Pecan%252520Turtles%252520Fudge%2525202_thumb%25255B1%25255D.jpg?imgmax=800" width="624" height="484"></a> <strong>Salted Caramel Pecan Turtles Fudge, by Katrina, Baking and Boys!</strong></font></p> <p><font size="3"><strong> 12</strong> <strong>ounce package semi sweet chocolate chips</strong></font></p> <p><font size="3"><strong>14 ounce can sweetened condensed milk</strong></font></p> <p><font size="3"><strong>1 teaspoon vanilla extract</strong></font></p> <p><font size="3"><strong>1/4 teaspoon sea salt</strong></font></p> <p><strong><font size="3">6 ounces caramel, chopped (or unwrapped caramel squares)</font></strong></p> <p><strong><font size="3">2 tablepoons heavy cream</font></strong></p> <p><strong><font size="3">3/4 cup pecans, lightly toasted, rough chopped</font></strong></p> <p><strong><font size="3">Flaked sea salt, optional* </font></strong></p> <p><strong><font size="3">Line an 8x8 inch square baking pan with non stick foil, leaving the edges overhanging a bit, spray it lightly with cooking spray. Set aside. In a glass microwave safe bowl, combine the caramel and cream. Microwave in 30 second intervals, stirring in between each. It should only take 1-2 minutes. Let the caramel cool to room temperature. In a medium sized saucepan over medium low heat, combine the chocolate chips and condensed milk. Stir until melted and smooth. Add the vanilla and salt and stir until combined. Add the pecans and stir well. Take a few spoonfuls of the caramel and carefully stir it into the fudge, without combining it completely. The fudge thickens quickly, so spread it evenly in the pan. Pour or spoon the remaining caramel over the top, then swirl it in and around the caramel with a knife. *Lightly sprinkle salt over the top. Feel free to leave off the salt if youād like. I was out of course, flaked salt and just used a little sprinkle of sea salt. Refrigerate the fudge for at least an hour. Remove from the pan using the foil edges and peel the foil off the back. Cut the fudge on a cutting board into squares. </font></strong></p> <p><a href="https://lh3.googleusercontent.com/-066pPwkdqd8/Vno4zlW_iBI/AAAAAAAARWw/v9W_OZ8-kus/s1600-h/Salted%252520Caramel%252520Pecan%252520Turtles%252520Fudge%2525203%25255B4%25255D.jpg"><img title="Salted Caramel Pecan Turtles Fudge 3" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Salted Caramel Pecan Turtles Fudge 3" src="https://lh3.googleusercontent.com/-rNyekFrGRbU/Vno40ch4maI/AAAAAAAARW4/JYgRuSZjnIg/Salted%252520Caramel%252520Pecan%252520Turtles%252520Fudge%2525203_thumb%25255B1%25255D.jpg?imgmax=800" width="608" height="484"></a></p> <p><font size="3">I think it has just the right amount of caramel and salt and again, tasted a little for quality control. Christmas is almost here! Are you ready?</font></p> <p><strong><font size="3"></font></strong> </p> <p><font size="3"> </font></p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com1tag:blogger.com,1999:blog-29824813.post-30375664416090525422015-12-22T22:34:00.001-06:002015-12-22T22:34:14.592-06:00Testing<p>Testing and more testing.</p>Katrinahttp://www.blogger.com/profile/17194870993492545810noreply@blogger.com1