• September 2, 2015

    Blueberry Buckle

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    The following recipe was adapted from a recipe my Grandmother’s dear friend, Gwen, gave to her many years ago.  This recipe has been a family favorite since I can remember and definitely takes me back to sunny summer days with my aunt.  I always fancied myself an elegant pastry maker whenever I was in my aunt’s kitchen and I’m so glad to have those fun memories now.

    I hope this recipe brings you and those you share it with great happiness and that you might build your own fond memories with it.

    Blueberry Buckle Recipe

    By Erin Published: September 2, 2015

      The following recipe was adapted from a recipe my Grandmother's dear friend, Gwen, gave to her many years ago.  This recipe has been …

      Ingredients

      Instructions

      1. IngredientsGather ingredients and set oven to 375 degrees.
      2. DoughMix first 4 ingredients completely. Stir in flour, salt, baking powder.
      3. Fold-in-BlueberriesFold in berries taking care not to smash them in the process.
      4. Ready-to-BakeSpread in a 9" pan.
      5. Topping-IngredientsCombine topping ingredients to create a crumbly topping.
      6. Crumble-ToppingTop cake mixture with crumble mixture and bake for 45 - 50 minutes.

       

      Pro-Tip: Try not to over blend your crumb topping.  Ultimately, what you really want is chunky bits of butter covered in sugar.  This is not a health food.  *grin*

    • August 12, 2015

      Cold Brew Iced Chai

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      This summer I have been completely obsessed with cold brew tea – especially chai served with lots of ice and milk!  There is nothing like an ice cold drink on a hot day to revive and refresh a person.  The best thing is that this is super simple and pretty healthy too!

      You see, I adore chai, but the concentrates have way too many calories and sugars to drink every day.  But I want chai every day.  So, I discovered that I could make my own cold brew chai and cheat the system!  Tea usually doesn’t have many calories, so its all in the milk and sugar you choose.  Try coconut milk for a more tropical flavor with fewer calories or agave nectar if you are trying to avoid too much sugar.  That’s the great thing about making your own at home, you can experiment and cater to your needs as well as knowing exactly what’s going into your drink!  Plus, it costs a fraction of what Starbucks charges, so you’ll save a ton of money too!

       

      Cold Brew Iced Chai Recipe

      By Erin Published: August 12, 2015

        This summer I have been completely obsessed with cold brew tea - especially chai served with lots of ice and milk!  There is nothing …

        Ingredients

        Instructions

        1. Fill a pitcher with water at room temperature.
          Ingredients
        2. Toss 1 tea bag per 8 oz of water into the pitcher and let brew in the fridge overnight.
          Brewing
        3. To drink, poor cold brew over ice into a cup and add sugar and milk to taste. I prefer about a teaspoon of sugar and 1/4 cup of milk per 1 1/2 cup of tea.
          Yum!

         

        Enjoy!

      • February 11, 2015

        Flourless Chocolate Cake with Raspberry Sauce

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        While I don’t have much use for the typical Valentine’s Day, I do rather like having an excuse to eat decadent chocolate!  I assume you feel the same way about chocolate as I do, regardless of whether or not you love Valentine’s Day, so enjoy my new favorite recipe!

        Flourless Chocolate Cake with Raspberry Sauce

        By Erin Published: February 11, 2015

          While I don't have much use for the typical Valentine's Day, I do rather like having an excuse to eat decadent chocolate!  I assume …

          Ingredients

          Instructions

          1. IngredientsGather ingredients and preheat oven to 300 degrees F.
          2. Sugar-Water-MixtureIn a small saucepan, combine water, sugar, and salt over medium heat. Stir continually until fully dissolved then set aside.
          3. Melt-ChocolateUsing a double broiler, melt all the chocolate. Once it is melted, transfer chocolate to a mixing bowl made of metal, glass, or ceramic.
          4. Combine-ButterCut butter into pieces and slowly combine into chocolate.
          5. Combine-Sugar-Water-MixtureBeat in sugar-water mixture and eggs.
          6. Wild-OrangeAdd 3 (or more, if you want a stronger orange flavor) drops of Wild Orange doTERRA Essential Oil.
          7. Prep-the-PansYour cakes will be baked in a bath of boiling water, so prepare a large pan that will hold your smaller cake pan or ramekins. Boil water, then pour the batter into small cake pan or ramekins. Fill the larger cake pan with water around the smaller pans.
          8. HawtBake cakes for 45 minutes. When done, the center will still look wet - this is expected. Remove small dishes from the large pan and let cool in the refrigerator overnight.
          9. Sauce-IngredientsFor the Raspberry Sauce, gather together the following ingredients: 2 1/2 Tsp. Cornstarch 3 Tbsp Sugar 1/3 Cup Water 12 oz. Raspberries
          10. SauceIn a small saucepan, combine ingredients and cook over medium heat. Mash up the berries and stir constantly until boiling. Once boiling, continue to stir for 1 minute.
          11. Strain-the-SauceStrain the sauce over fine mesh to separate seeds.
          12. Enjoy!Pour sauce over cake and enjoy!

           

          Pro Tip:

          The Raspberry Sauce is also amazing over ice cream and yogurt!  This recipe makes a large batch, so if you don’t choose to cut it go ahead and treat yourself to even more yummyness!

          The cake is very dense and rich – it would be lovely with some whipped cream to go with the sauce.  Also try some mint!  Mmmmm!

           

        • November 19, 2014

          Pumpkin Spice Monkey Bread

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          Baby, it’s cold outside!  And let me tell you, there is nothing like snow on the ground and ice in the air to make me want to spend all day in my kitchen making lovely treats!  So, today you’re in luck, because it’s freezing outside!

          While I love to bake, I have very little talent and even less patience for rolling dough and other time consuming things like that.  This makes monkey bread one of my favorite things to make… tastes just like cinnamon rolls, but without all the hassle!

          This recipe for monkey bread is special for fall, though, with the addition of pumpkin and pumpkin spice!  I hope you love it as much as I do… maybe even enough to make for Thanksgiving breakfast?  *hint hint*

           

          Pumpkin Spice Monkey Bread Recipe

          By Erin Published: November 19, 2014

            Baby, it's cold outside!  And let me tell you, there is nothing like snow on the ground and ice in the air to make me want to spend …

            Ingredients

            Instructions

            1. Gather Ingredients.
            2. Heat Oven to 350. For the Dough: Combine butter and sugar. Add 3 egg whites and beat until frothy. Add pumpkin puree, cornstarch, baking powder, baking soda, salt, xanthan gum, apple cider vinegar, and vanilla. Mix well.
            3. For the filling: Combine final three ingredients in a separate bowl until crumbly.
            4. Put rounded tablespoons of the dough in a baking pan, sprinkle in the filling. Continue until all dough and filling is used.
            5. Bake for 30 to 35 minutes until bread tests cleanly with toothpick. Enjoy!
             

          • October 30, 2013

            Cheesecake and Pumpkin Cupcakes

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            Happy Halloween!  My gift to you on this sugary-sweet holiday of greed and gore is more sugar!  And pumpkin.  And more sugar.

            Really, though, you should thank me.  These are made of pumpkin.  Pumpkin is a vegetable.  These cupcakes are vegetables.

            Now that we’re on the same page and fully justified… go make these!

            Cheesecake and Pumpkin Cupcakes

            By Erin Published: October 30, 2013

                Happy Halloween!  My gift to you on this sugary-sweet holiday of greed and gore is more sugar!  And pumpkin.  And more …

              Ingredients

              Instructions

              1. BatterPumpkin Cake: In a bowl, combine flour, pumpkin pie spice, baking powder and salt. In another bowl, combine pumpkin, 2 eggs, sugar, oil, and 1 teaspoon vanilla. Mix the contents of both bowls together until smooth.
              2. Cream-Cheese-FillingCream Cheese Filling: Combine the package of cream cheese and powdered sugar until mixed well and not lumpy. Then, beat in 1 egg white and ½ teaspoon vanilla.
              3. Cupcake-TinNow, put liners in a muffin tin and layer the muffin cups starting with pumpkin batter, then cream cheese mixture, and topping it off with the pumpkin batter.
              4. CupcakesBake at 350 degrees for about 25 minutes. When done, let cool before frosting.
              5. While the cupcakes bake, you can work on the frosting. Keep the bowl you used for the cream cheese mixture handy, because you’re going to use the same ingredients to make some great cream cheese frosting.
              6. You’ll need: One 8 oz package cream cheese, softened 1 cup powdered sugar 1/2 tsp. vanilla extract
              7. Toss it all in the bowl and mix well. When it’s smooth, you will be able to smooth it over the cakes or pipe it on if you’re in to that. Cool in the refrigerator until the cupcakes are ready to go.

              Cheesecake-Pumpkin-Cupcakes

              Pro-Tips:

              1. Let your cream cheese get to room temperature before mixing.  If it’s too cold, it won’t smooth at all.
              2. As tempting as it is, don’t fill the cupcake liners too full.  It’s difficult to make them all the same, but the more consistent you are, the better.
              3. Similar to pro-tip number two, don’t overdo the cream cheese filling.  It will bubble out the top or prevent your cupcakes from holding together.

               

              Original recipe found here: http://www.silvanaskitchen.com/gluten-free-cheesecake-filled-pumpkin-cupcakes/

            • October 16, 2013

              Pumpkin Spice Chai Thumbprint Cookies

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              You may have noticed the silence around here last week… My best friend’s dog ran off last Monday and my hubby and I have been spending every available minute with them searching for their pup, posting flyers all over town, and babysitting their kids while they searched.  The good news is that they found him today!  He is doing fine and we are all so relieved to have him back safe and sound!

              To celebrate, I made cookies!  I have an incredible sweet tooth and October marks the beginning of the best time of year to indulge in sweet tooth satisfying snacks and treats.

              In an effort to resist fully participating in the Paleo diet, I have for you today the best cookies I’ve ever made.  That’s not saying much, really, because I usually burn cookies or make them so crumbly it’s impossible to get them up off the cookie sheet in one piece…  But, really, these are the best cookies you will ever eat.  And apparently anyone can make them.

              *grin*

              Adapted with minor adjustments from the recipe found here: http://passthesushi.com/chai-pumpkin-spice-thumbprints/

              Pumpkin Spice Chai Thumbprint Cookies

              By Erin Published: October 16, 2013

                You may have noticed the silence around here last week… My best friend’s dog ran off last Monday and my hubby and I have been …

                Ingredients

                Instructions

                1. IngredientsGather your ingredients and combine the cardamom, cinnamon, ginger, cloves, and nutmeg together; set aside.
                2. MixerCream the butter and sugar together with a hand mixer until fluffy. Add the chai concentrate, egg, and vanilla, mix well. Next, add the flour, baking soda, salt and 1/2 tsp. of the chai spice mixture you prepared earlier.
                3. Cover and refrigerate for 1 hour.
                4. Preheat the oven to 325 degrees F and line baking sheets with parchment paper.
                5. DoughRoll the cookie dough into 1 inch round balls and line them up on the baking sheets, leaving about an inch around all sides of the ball of dough.
                6. KissesBake the cookies for 12-15 minutes. Meanwhile, unwrap enough Kisses for your cookies.
                7. CookiesWhen cookies are done, immediately place Kisses in the center of each cookie and sprinkle with a little of the leftover spice mixture. Let the cookies cool completely before picking them up as the Kisses will sometimes fall through the middle, leaving you with a chai cookie doughnut.

                Pro Tips:

                The cooler the dough is, the better it will roll into balls for you.  As it warms up, the dough becomes more and more sticky.

                When you place the Kisses, be careful not to move them around too much until the cookies are totally cooled.  The dough is hot and chocolate melts so… it can get messy if you fiddle with it too much.