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Saturday, November 30, 2013

♥ Peanut Butter Cake ♥

  • For the Frosting:
  • 1 cup natural, unsweetened peanut butter
  • ½ cup unsalted butter, softened
  • 3 cups powdered (confectioner’s) sugar
  • up to ½ cup heavy cream
  • For the Cake:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • ⅓ cup natural, unsweetened peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.
  4. Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
  5. Grease a 9X3 inch round baking pan (I use Magic Line pans)
  6. Pour the batter into the pan.
  7. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry).
  8. Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
  9. In the meantime, to make the frosting, place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until a smooth and spreadable consistency is reached.
  10. Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.
To cut back on calories (and save yourself some work), bake the cake in a 9X13 square cake pan as a sheet cake and make half the amount of frosting to go on top. Also, for a more moist and goopey version, prepare the sheet cake. In a small saucepan bring ¼ cup honey, ¼ cup brown sugar and 2 tablespoons of butter to a boil. Remove from heat. Poke some holes throughout the sheet cake and drizzle the honey glaze evenly over it. Allow to cool completely and then frost (remember, half the recipe amount for the frosting). Note, I haven’t actually tried this version, merely conceptualized it in my mind, but I think it would work ;) Note: For chocolate frosting, add a couple of tablespoons of good quality cocoa powder.
*Variation: Add Nutella to the frosting
*Another variation: Pour some chocolate ganache over it for ultra decadence!

Friday, November 29, 2013

♥ Lemon Blackberry Cake ♥

3 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1 cup(s) butter, softened
2 1/2 cup(s) sugar
5 eggs
1 teaspoon(s) vanilla extract
1/4 cup(s) lemon juice
2 tablespoon(s) lemon juice
3/4 cup(s) buttermilk
Blackberry-Cassis Jam
Lemon Buttercream frosting

1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda and set aside. In a large bowl using a mixer set at medium speed, cream butter and sugar until light and fluffy. Add the eggs, one at a time, blending each thoroughly before adding the next. Scrape down sides and beat in vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk and ending with the dry ingredients.

2. Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted in the center of each cake layer comes out clean -- 20 to 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.

3. Frost the cake: Use a serrated knife to trim the cake layers to make them level, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer on top. Use a pastry bag or a plastic zip-top bag with a corner cut off to pipe a 1/2-inch-thick ring of Lemon Buttercream around the edge of the cake layer. Spread 1 1/2 cups Blackberry-Cassis Jam inside the buttercream ring and top with the second layer. Place 1 cup of Lemon Buttercream on top of the cake and cover the entire cake with a thin coating of icing. Chill for at least 1 hour. Remove cake from refrigerator and frost with remaining icing. Remove paper strips and serve at room temperature. Store refrigerated for up to 4 days.

Blackberry-Cassis Jam
5 cup(s) fresh or frozen blackberries
1 cup(s) cassis
2 tablespoon(s) cassis
1/2 cup(s) sugar
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) lemon zest
2 tablespoon(s) cornstarch

1. Make the jam: In a medium nonreactive saucepan, combine blackberries, 1 cup cassis, sugar, lemon juice, and lemon zest and cook over medium-low heat until berries begin to soften -- about 10 minutes.

2. Use a slotted spoon to remove only the berries. Place them in a medium bowl, lightly mash them, and strain the resulting liquid back into the saucepan. Set the strained berries aside. Dissolve the cornstarch in the remaining 2 tablespoons of cassis and stir the mixture into the hot berry juice.

3. Bring the liquid to a boil, reduce heat to medium low, and cook, stirring often to avoid burning, until the liquid thickens and is reduced to half its original volume -- about 2 cups.

4. Stir the reserved blackberries into the liquid. Remove from heat and cool completely.

Lemon Buttercream:
1/2 cup(s) (about 3 large eggs) egg whites
1 cup(s) granulated sugar

1 pound(s) unsalted butter, cut into 1/2-inch pieces
1 tablespoon(s) finely grated lemon zest
1 tablespoon(s) fresh lemon juice

1. Make the frosting: In a large stainless-steel bowl placed over a pot filled with 1 inch of simmering water, place the egg whites and sugar. Use a whisk to beat the mixture until it is very hot to the touch (about 160 degrees F). Remove from heat and, using a mixer set on high speed, immediately begin whipping the mixture until it is cool, thick, and glossy and has tripled in volume -- about 5 minutes. Reduce mixer speed to medium and add the butter -- about a quarter cup at a time -- allowing 5 to 10 seconds in between each addition. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.

Tuesday, November 26, 2013

♥ Gluten-Free Pumpkin Fudge ♥

  • 1 c. pumpkin puree (I’ve also used butternut squash puree with great results!)
  • 4 T. coconut oil, melted
  • 6 Medjool dates
  • 1 t. pie spice
  • ¼ t. sea salt
  • 1-2 T. water
  1. Process the dates until a paste forms.
  2. Add in the remaining ingredients and process until well combined.
  3. Only add water as needed to make it spreadable.
  4. Scrape the batter into a small glass dish (I used a 7 x 5 inch Pyrex dish).
  5. Freeze until hardened.
  6. Cut and enjoy!
Makes 12 pieces.

Monday, November 25, 2013

♥ 'Mounds Bar’ Chocolate Coconut Cake♥

  • 1 cup boiling-hot water
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • Rounded 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 cups packed dark brown sugar
  • 4 large eggs at room temperature for 30 minutes

Make cake layers:
Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess. 

Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
Whisk together flour, baking soda, and salt in another bowl. 

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled). 

Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely. 

Coconut Vanilla Frosting
2 sticks unsalted butter, room temp
1 can coconut milk, reduced until thickened (use 1/3 cup)
2 1/2 cups powdered sugar
2 teaspoons vanilla
pinch of salt
1 3/4 cups sweetened coconut flakes
 Assemble the cake:
(1) Blend butter, sugar, coconut milk, vanilla and salt with an electric mixer until smooth.  Add more milk if too thick to taste.
(2) Frost bottom layer of cake, adding 1/2 cup of coconut flakes spread evenly on top.  Then add top layer.
(3) Frost top layer and sides of cake.  Sprinkle remaining coconut flakes on top and along sides.

Sunday, November 24, 2013

♥ Browned Butter Pecan Pie ♥

~~Recipe from

Nothing beats a homemade pecan pie at the holidays! I haven't made one in years, but this might just be the year for another one.


1/2 cup butter (do not use margarine)
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla bean paste or vanilla
1/4 teaspoon salt
4 eggs, beaten
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 1/4 cups pecan halves 
  • In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended. 
  • 2 Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
  • 3 Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.
  •  Makes 1 pie. 

Friday, November 22, 2013

♥ Gluten-Free: Fudge Brownies ♥


(makes one 8×8 pan)

1/3 C white rice flour (or your favorite gluten free all purpose flour.
 1/3 C white sugar
1/3 C brown sugar
1/4 C cornstarch
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 C unsweetened applesauce
1/4 C oil
1 tsp vanilla extract
optional: 1/3 C dairy-free chocolate chips (I love Enjoy Life Foods Semi-Sweet Chocolate Chips)

Preheat oven to 350 F and grease an 8×8 inch square baking dish. In a medium size bowl, mix together the rice flour, cornstarch, sugars, cocoa powder, baking soda, and salt, making sure to get rid of any lumps.

Now add the applesauce, oil, and vanilla and stir until thoroughly combined. Stir in the chocolate chips then spread batter in the prepared pan. Bake for about 30 minutes or so…I like them a little under cooked and gooey :) Let cool before cutting.

Thursday, November 21, 2013

♥ Butterfinger Cake ♥

1 box yellow cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.

Tip: I like to freeze the butterfingers and crush them right in the wrapper.

Tuesday, November 19, 2013

♥ Banana Pecan Cake with Caramel Frosting ♥

original recipe from from          
1 cup toasted pecan pieces (my addition)
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Preheat oven to 275°.

Grease and flour a 9 x 13 pan.

In a small bowl, mix mashed banana with the lemon juice; set aside. 
In a medium bowl, mix flour, baking soda and salt; set aside.

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.

Stir in banana mixture and ( toasted pecan pieces if using )

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
Caramel Frosting
(from Paula Deen)
1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar

Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl.

Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.

Sunday, November 17, 2013

♥ Gluten-Free & Vegan: Pop-Tarts ♥

One of the things I miss being gluten-free are pop tarts. Really! I know it sounds crazy but when you suddenly can't have something, it becomes important to find a substitute. :) Granted I only ate them once or twice a year, but what  a treat when I found this recipe. Can you buy gluten-free pop tarts? Absolutely! But the price is unbelievable! And sometimes the ingredients can be scary. Yikes. I really want to give this recipe a try one weekend.

  • 160g (1+1/3 cup) Oat Flour (plus ~1/2 cup for rolling)
  • 160g (1 cup) Brown Rice Flour
  • 13g (2 tbs) Ground Flax-seed
  • 3/4 tsp Salt
  • 168g (~3/4 cup) Non-Hydrogenated Vegetable Shortening*, soft (I used Spectrum Organics)
  • 112g (1/3 cup) Agave Nectar
  • 1 tsp Butter Extract
  • Filling:
  • ~10 tbs 100% Fruit Spread (I like strawberry and blackberry)
  • Icing:
  • 1/2 cup Powdered Erythritol
  • 1 tbs Unsweetened Almond Milk
  • 1 tsp Vanilla Extract
  • Rainbow Sprinkles
    For the Dough:
  1. In a large bowl, whisk together the oat flour, brown rice flour, flax and salt.
  2. Dump the shortening into the center of the bowl and drizzle in the agave and butter extract. Fold together until a dough forms (the dough should be too dry or too moist, you should able to form it into a ball without it sticking to the bowl)
  3. Tape a large square of parchment paper onto your counter (I used packing tape around all sides) and knead dough with some extra oat flour (I used ~1/4 cup). Flatten the dough into a disc, wrap with plastic wrap and refrigerate for 1 hour.
  4. For the Pop Tarts:
  5. Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
  6. Break off 1/4 of the disc (put the rest back in the fridge), dust the parchment sheet and dough with some oat flour and roll to 1/8" thickness. Use a pizza cutter to cut into rectangles, then use a thin/sharp pie server to transfer rectangles to the prepared baking sheet.
  7. Add the fruit spread to the dough rectangles, leaving 1/2" border, then top with another dough rectangle.
  8. Press on the edges with your fingers to seal the pop tart and use a toothpick to poke holes into the surface (you can kind of see the holes in the post photos).
  9. Bake for ~12-16 minutes (depends on the size of your pop tarts), or until the edges have browned slightly. Slide the parchment paper off the pan and onto a wire cooling rack. Continue doing this until all the dough is used up.
  10. Add icing and sprinkles!
*You can probably use 1/4 cup of unsweetened applesauce in place of 1/4 cup of the shortening if you want a lower fat recipe. I have made this dough with applesauce before with good results, but I haven't tried it yet with this Pop Tart recipe. I'm sure it will work out fine!

This recipe is: low sugar, gluten free, vegan!

Makes about 5 poptarts.

Friday, November 15, 2013

♥ Brownie Cherry Cheesecake ♥

  • 1 8-ounce package of brownie mix or 1-2/3 cup brownie mix
  • 4 eggs, divided
  • 1 Tablespoon canola oil
  • 1/2 cup mini semisweet chocolate chips
  • 3 8-ounce packages cream cheese, softened
  • 3/4 cup sugar
  • 1 21-ounce can Cherry Pie Filling
  • COOL WHIP whipped topping, thawed
  • chocolate syrup
  1. Preheat oven to 350 degrees. Coat 9-inch springform pan with cooking spray and set aside.
  2. In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in chocolate chips. Spread batter in prepared pan. Bake for 10-12 minutes or until brownie is just set. (will not be completely done at this point)
  3. Meanwhile, in a large bowl, beat cream cheese and sugar on medium speed until well combined and smooth. Add in the remaining 3 eggs on low speed and set the mixture aside.
  4. Carefully spoon 1/2 can (1 cup) of pie filling into the center of brownie, leave a 2-inch brownie border along sides of pan.
  5. Dollop cream cheese mixture over surface; carefully spread to edges of pan. Bake for 35-40 minutes or until center is set, but jiggles when the pan is lightly tapped.
  6. Cool in pan on a wire rack for 1 hour.
  7. Cover and chill at least 4 hours before serving.
  8. Top cheesecake with remaining cherry pie filling. Garnish with COOL WHIP and chocolate syrup. if desired.
~~From: TidyMom.Net~~

Thursday, November 14, 2013

♥ Better than Pumpkin Cake ♥

  • 1 yellow cake mix
  • 1 16 oz. can of pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon of pumpkin pie spice
  • 1 teaspoon of vanilla extract
  • 1 can of sweetened condensed milk
  • 1 tub of whipped topping
  • 3 Heath Candy Bars (crumbled)
  • Caramel topping for drizzle
  1. Heat oven to 350*.
  2. Mix box of yellow cake mix & can of pumpkin puree together along with the pumpkin pie spice and vanilla. Do not add the ingredients on the back of the cake mix box. You only need to add the pumpkin, spice & vanilla. Bake for 25-30 minutes in a 9x13 inch baking cake dish. Depending on your oven. (check to make sure the center is cooked)
  3. Once cake is finished baking, allow to cool for about 5 minutes, and then poke holes with a wooden spoon all over the top of the cake.
  4. Pour the entire can of sweetened condensed milk over the cake & allow to cool.
  5. Once cake is completely cooled, add the whip cream & crumbled Heath Candy Bars. (I recommend the actual candy bars instead of the already crumbled Heath packaged kind.)
  6. Drizzle caramel topping over the cake or the individual slices when ready to serve.

Wednesday, November 13, 2013

♥ Easy Harvest Apple Spice Cake ♥

  • 1 box spice cake mix (I use Duncan Hines)
  • A dash or two of allspice
  • freshly ground nutmeg (a few grates on a microplane grater; I don’t measure, but less than ⅛ of a tsp.)
  • ⅓ cup homemade apple butter (I do a heaping ⅓ cup :) )
  • 1 (20 to 21 oz.) can apple pie filling
  • 3 large eggs
  • ¼ cup cinnamon chips ( I use Prepared Pantry which are very small chips)
  1. Preheat oven to 350°. Spray a 9 x 13-in. pan with Baker’s Joy (or grease and flour pan).
  2. In the bowl of a stand mixer, add cake mix, allspice, nutmeg, apple butter, apple pie filling, and eggs. Mix on medium-low speed until combined thoroughly. The mixer will chop up the apples a bit for you. Add the cinnamon chips and mix just until combined. Pour into prepared pan and bake for about 30-35 minutes (I follow bake time on the box for this size pan. Adjust accordingly depending on your pan size and oven) or until a toothpick inserted in center comes out clean.
  3. Cool completely then frost. Enjoy! ♥
  4. Cream Cheese Frosting: With a hand mixer, mix 1 (8 ounce) package softened cream cheese, ½ cup softened & unsalted butter, 1.5 to 2 cups powdered sugar (adjust to your desired taste & texture), 1 tsp. vanilla, and 1 Tbsp. heavy cream (start with 1 and adjust to your desired taste & texture) until smooth. Spread over cooled cake.

Tuesday, November 12, 2013

♥ Strawberry Pretzel Salad ♥

  • 2 cups pretzels, crushed
  • 3/4 cup butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup crushed pecans, divided
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 1/4 cup powdered sugar
  • 8 ounces whipped topping
  • 6 ounces strawberry flavored gelatin
  • 1 1/2 cups water, boiled
  • 1 cup ice cubes
  • 2 cups (16 ounces) fresh strawberries, chopped
  1. Preheat oven to 350 degrees.
  2. Mix together the crushed pretzels, melted butter, sugar, and 1/4 cup crushed pecans. Press into the bottom of a greased 9 x 13-inch pan and bake for 15 minutes. Remove and set aside to cool.
  3. Make gelatin by boiling 1 1/2 cups water and pouring into a small mixing bowl. Add the gelatin and stir until dissolved. Add one cup of ice cubes and mix until ice is melted. Stir in chopped strawberries. Place in the refrigerator for 30-45 minutes until partially set.
  4. In a large mixing bowl with an electric mixer, beat together the cream cheese, vanilla, and powdered sugar until fluffy. Fold in the whipped topping.
  5. Spread the whipped cream mixture evenly over the cooled pretzel crust. Sprinkle with remaining 1/4 cup crushed pecans.
  6. Spread the partially set strawberry gelatin over the top of the whipped cream mixture. Cover and place in the refrigerator to set for approximately 1 hour or until set.
  7. Garnish with whipped topping, pecans, and sliced strawberries (optional).
Serves 15.
  • 1 cup sugar
  • 1 cup pecan pieces
  • ½ cup corn syrup (light)
  • 1 teaspoon butter (plus extra for greasing)
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  1. *see notes below*
  2. Grease a rimmed baking sheet with butter, or line with parchment paper.
  3. Mix the sugar and corn syrup in a bowl and microwave for 4 minutes
  4. Carefully remove & stir in the pecans, microwave 4 minutes
  5. Stir in butter and vanilla, microwave 1 minute
  6. Stir in baking soda until foamy and pour on greased rimmed pan.
  7. Allow to cool on a rack.
  8. Break into pieces and store in an airtight container.
Use a good sized bowl to allow expansion as ingredients cook. Mixture coming from microwave will be EXTREMELY HOT use caution when handing.
- See more at:

Sunday, November 10, 2013

♥ Chocolate Tea Time Cake ♥

  • ½ cup unsalted butter (8 Tbsp.), room temperature
  • 1 and ⅓ cups sugar
  • ¾ tsp. kosher salt
  • 2 tsp. vanilla
  • ½ tsp. baking powder
  • 2 tsp. espresso powder
  • ⅔ cup Dutch-process cocoa powder (I use Ramstadt-Breda Rich Dark Cocoa-Holland)
  • 3 large eggs
  • 1¼ cups flour
  • ¾ cup milk
  1. Preheat the oven to 350°F. Line the bottom of a 9 x 5 inch loaf pan with parchment paper. In the bowl of a stand mixer (or use a hand mixer), beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa. The mixture will seem a bit grainy/sandy. Add the eggs one at a time being sure to fully mix each egg in before adding the next. Add half of the flour and mix on low speed until combined. Add the milk and mix until combined. Add the rest of the flour, mixing just until combined.
  2. Pour batter into the loaf pan and bake for 60 to 70 minutes or until a toothpick inserted into center comes out clean. Check loaf at the 55 minute mark and every 5 minutes after to avoid drying out the cake. Once cooked, loosen the edges of the cake with a knife or thin spatula. After 10 minutes of cooling time, remove loaf from the pan and cool on a wire rack. Wrap cooled loaf in plastic wrap and store at room temperature. Slice and enjoy after it sits several hours, preferably overnight or more.

Wednesday, November 6, 2013

♥ Gluten-free & Dairy-free: Peanut butter brownie balls ♥

  1. -3/4C almonds
  2. -1T cocoa powder
  3. -12 pitted dates
  4. -2T all-natural peanut butter
  1. 1. Place almonds in a small food process or and process for about 30 seconds or until your almonds are finely chopped like almond meal. Set aside.
  2. 2. Next, process the pitted dates until they become like a paste.
  3. 3. Then, add the rest of the ingredients, including the almond meal, and pulse for an additional minute.
  4. 4. Form dough in to balls and eat! If it is having trouble sticking, add a tablespoon or 2 of honey.

Monday, November 4, 2013

♥ Apple Scones with Spiced Maple Butter ♥

  • 2 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon apple pie spice or ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter, chilled and cut into small pieces
  • 1 cup finely chopped tart apple, such as Braeburn, Jonagold or Jonathan
  • 2 eggs, lightly beaten
  • 3/4 cup whipping cream
  • 1 egg yolk, beaten
  • 1 tablespoon whipping cream
  • 16 -18 thin slices of unpeeled apple, such as Braeburn, Jonagold or Jonathan
  • Coarse sugar or granulated sugar
  • Spiced Maple Butter or honey


  1. Line an extra-large baking sheet with parchment paper or foil; set aside. In a large bowl, combine flour, the 1/2 cup sugar, baking powder, apple pie spice and salt. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Stir in the 1 cup finely chopped apple. Make a well in center of flour mixture.
  2. In a small bowl, combine the 2 eggs and 3/4 cup whipping cream. Using a fork, stir egg mixture into flour mixture; stir until just moistened. Dough will be thick. Using a 1/4-cup ice cream scoop or measuring cup, scoop dough into mounds and place on prepared baking sheet. Don't flatten.
  3. In a small bowl, combine the egg yolk and 1 tablespoon whipping cream. Brush some of the mixture over the top of the dough mounds. Place an apple slice on top of each dough mound, pressing down until about 1-inch thick. Brush with remaining egg yolk/whipping cream mixture; sprinkle with additional sugar.
  4. Bake in a 375 degree F oven for 15 to 17 minutes or until lightly browned. Cool on baking sheet on a wire rack for 5 minutes. Remove scones from baking sheet. Cool slightly. Serve warm with Spiced Maple Butter. Makes 15 scones.

Spiced Maple Butter


  • 1/2 cup butter, softened
  • 2 tablespoons pure maple syrup or mild honey
  • 1/4 teaspoon apple pie spice or ground cinnamon


  1. In a small mixing bowl beat butter, maple syrup and apple pie spice with an electric mixer on medium speed until light and fluffy. Cover and chill for up to 1 week. Serve at room temperature. Makes 3/4 cup.

Saturday, November 2, 2013

♥ Gluten-free: Pumpkin Cake Bars ♥


1/4 c pumpkin puree
2 tbsp honey
1 egg
1/2 c almond flour
1/8 t salt
1/8 t nutmeg
1/4 t baking soda
1/4 t cinnamon


1. Preheat oven to 350 & grease an 8x4 pan with butter.
2. Mix pumpkin, honey, & egg until well blended.
3. Add dry ingredients and mix until well combined.
4. Pour batter into greased pan and bake at 350 for about 20 minutes.

Serves 4.
  1. Preheat oven to 350 and grease a 8x4 pan well with butter.
  2. Mix pumpkin puree, syrup and egg until well mixed.
  3. Add dry ingredients and mix until thoroughly combined.
  4. Pour the batter into a greased pan and bake at 350 for about 20 minutes.
You can double the recipe for 8 serving and bake in a 8x8 pan. It will take closer to 30-40 minutes to bake.
- See more at:
  1. Preheat oven to 350 and grease a 8x4 pan well with butter.
  2. Mix pumpkin puree, syrup and egg until well mixed.
  3. Add dry ingredients and mix until thoroughly combined.
  4. Pour the batter into a greased pan and bake at 350 for about 20 minutes.
You can double the recipe for 8 serving and bake in a 8x8 pan. It will take closer to 30-40 minutes to bake.
- See more at:
  1. Preheat oven to 350 and grease a 8x4 pan well with butter.
  2. Mix pumpkin puree, syrup and egg until well mixed.
  3. Add dry ingredients and mix until thoroughly combined.
  4. Pour the batter into a greased pan and bake at 350 for about 20 minutes.
You can double the recipe for 8 serving and bake in a 8x8 pan. It will take closer to 30-40 minutes to bake.
- See more at:
  1. Preheat oven to 350 and grease a 8x4 pan well with butter.
  2. Mix pumpkin puree, syrup and egg until well mixed.
  3. Add dry ingredients and mix until thoroughly combined.
  4. Pour the batter into a greased pan and bake at 350 for about 20 minutes.
You can double the recipe for 8 serving and bake in a 8x8 pan. It will take closer to 30-40 minutes to bake.
- See more at: