Quinoa Chocolate Cake

Quinoa in a cake? Yes.  You'd never know it.  It is certainly not sugar free, but with the quinoa added in at least you get a good dose of protein, too!

Ingredients:
-2 c cooked quinoa
-1/2 c unsweetened almond milk
-1 tsp vanilla
-1/2 c earth balance butter
-1/4 c melted coconut oil
-1 c sugar in the raw
-1 c unsweetened cocoa powder (we like Navitas)
-1/2 tsp baking soda
-1 1/2 tsp baking powder
-1/2 tsp salt

-2 batches of coconut cream whipped frosting

1.  Preheat oven to 350 and line 2 round cake pans with parchment paper.
2.  In a food processor, combine the eggs, milk, and vanilla.  Blend for 10 seconds to combine.
3.  Add the cooked (and cooled!) quinoa, the melted (and cooled!) coconut oil and butter.  Then blend until completely smooth, 1-3 minutes.
4.  Sift together the dry ingredients in a large bowl.  Add the wet ingredient and mix together until well combined.
5.  Divide the batter between two pans and bake for 30 minutes.  Remove cakes from oven and allow to cool.
6.  Once cooled, you can flip out one cake onto the serving platter and top with frosting.  Then flip the second cake on top of the first and cover top and sides with remaining frosting.
7.  Refrigerate until ready to serve.

Credit:  Making Thyme for Health

Coconut Cream Whipped Frosting

Yum.  And yum again.  And not so bad for you.  Good fats are good!!  This works great for fruit dip, replacement for Cool Whip, or frosting.

Ingredients:
-1 can of coconut cream
-1 tsp vanilla
-2 Tbs powdered sugar (optional)

For a chocolate version, add in cocoa powder to your liking.

1.  Refrigerate the can of coconut cream for at least a couple of hours (until it solidifies).
2.  Scrape/cut out coconut cream into a bowl.
3.  Use a mixer to whip the cream to desired consistency (the longer you whip it, the fluffier it gets).  Add in vanilla and sugar if using.
4.  Serve.  Or eat it with a spoon!

Cream Cheese Sugar Cookies

I was terrified of the idea of facing down our first holiday season gluten- and dairy-free.  Thanks to some very special friends and some very talented cooks, we produced several delicious, never-miss-the-gluten-or-dairy treats to eat and share!

Cream together:

-2 c sugar

-1 1/2 c. butter, soft (sub Earth Balance Soy Free Butter Spread)

-6 oz. cream cheese (sub Daiya cream cheese for dairy free version)

Next Add:

-1 tsp salt

-1 tsp almond extract

-2 tsp vanilla extract

-2 egg yolks

Cut in:

5 c. Jules gluten free flour

Chill dough for at least 2 hours.

Roll and cut your cookies, placing them on a parchment-lined baking sheet.

Bake at 375 for 7-10 minutes.

Source:  Natalie! Natalie! Natalie!! :)

Chocolate Olive Oil Cake

Ingredients:
-2/3 c regular olive oil (NOT extra virgin)
-6 Tbs Navitas unsweetened cacao powder
-1/2 c boiling water
-2 tsp pure vanilla extract
-1 1/2 c almond flour
-1/2 tsp baking soda
-pinch of salt
-1 c sugar
-3 large eggs


1.  Preheat oven to 325.  Grease the bottom and sides of a spring form pan.  Cut a piece of parchment paper to line the base of the spring form pan.
2.  In a small bowl, add the boiling water to the cocoa powder and mix until a chocolaty paste is formed.  Then, mix in vanilla and set aside to cool.
3.  In a small bowl, combine almond four, baking soda, and salt.
4.  In a freestanding mixer, put sugar, olive oil, and eggs.  Beat vigorously until mixture is aerated, thickened, and creaming - about 3 minutes.
5.  Turn down mixer speed and beat in cocoa mixture.  Then, slowly add almond flour mixture.
6.  Pour batter into prepared spring form pan.  Bake until sides of cake are set and the very center top still looks slightly damp - 40-45 minutes.
7.  Let cake cool in its pan on a wire rack for 10 minutes.  Ease sides of cake with small metal spatula and spring cake out of the pan.  Leave to cool completely and dust with powdered sugar or serve warm with ice cream!!

Chocolate Nutella & Sea Salt Fudge

A great holiday treat!!

Ingredients:
1 can (14oz) sweetened condensed milk
1 tsp vanilla extract
1 c semisweet chocolate chips
1 c Nutella
3 Tbs butter, at room temp, cut into 1/2 inch pieces
Sea Salt

1.  Line an 8x8 or 9x9 baking pan with parchment paper.
2.  In a medium glass bowl, stir together sweetened condensed milk, vanilla, chocolate chips, Nutella, and butter.
3.  Form a double boiler by setting the bowl over a medium pot of gently simmering water.  The water level should be low enough that the bottom of the bowl does not touch the water. 
4.  Stir until the chocolate chips are melted and the mixture is smooth, 5-7 minutes.
5.  Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. 
6.  Refrigerate until fudge is firm, at least 2 hours.
7.  Once firm and cool, cut into bite-sized pieces.

Pumpkin Spice Cake with Honey Frosting

A great alternative to pumpkin pie!

Pumpkin Spice Cake with Honey Frosting

Ingredients for the cake:
-1/2 c unsalted butter, melted
-2 1/2 c flour
-2 tsp baking soda
-1/2 tsp salt
-1 Tbs pumpkin pie spice
-2 large eggs
-1 1/2 c sugar
-1 (15oz) can of pumpkin puree

Ingredients for the frosting:
-1/2 c very soft, unsalted butter
-1 (8oz) pacakge very soft cream cheese
-1/4 c honey

1.  Preheat oven to 250. Grease a 9 inch square baking pan.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, whisk eggs, sugar, butter and pumpkin puree.
4. Add dry ingredients to wet and mix gently until smooth.
5. Pour batter into prepared pan. Bake 45-50 minutes until a toothpick comes out clean.
6.  Cool cake 10 minutes in pan, then turn out and cool complete on a rack.
7.  Frosting: Whisk together butter, cream cheese, and honey until smooth.

Rachel's Raspberry White Chocolate Scones

Ingredients:
-2 c flour (or1 c whole wheat, 1 c white flour)
-1 - 1 1/4 c heavy cream (less if berries are really juicy, like 3/4 to 1 cup)
-1/3 c sugar
-1 tbs baking powder
-1/2 tsp salt
-2 tbs unsalted butter, melted (regular butter works too)
-3/4 c frozen (don't thaw) or fresh raspberries or blackberries or
blueberries (break rasberries/blackberries into smaller pieces if you
want)
-1/2 c white or dark chocolate chips
-Coarse sugar to sprinkle on top

1.  Preheat oven to 400 degrees F.
2. Mix flour, sugar, baking powder and salt.
3. Pour in cream*, berries, and chocolate chips. Barely mix gently until
dough just comes together. (add a little more flour or cream if needed
to make the dough stick together barely, but not too sticky, it should
all barely stick into one ball. Do not over-mix!!!
4. Turn out onto lightly floured surface and pat tightly into a 8"
(across) x 1 1/2" thick round circle. For mini schones (like I made you), make 2 4" inch circles.
5. Brush with the melted butter, sprinkle with coarse sugar (sugar in the
raw is pretty) and then cut into 8 triangles like a pizza or pie
6. Place 1" apart on parchment lined baking sheet or baking stone.  Bake for 13-18 minutes or until lightly browned on top.

* if berries are really juicy, put a little less cream in the recipe.
If recipe doesn't hold together, add more cream.
I like adding berries while frozen because they don't turn the dough
pink, and hold together nicely.

Pumpkin Bread

A total treat, but great for entertaining this time of year!

Ingredients:
3 c sugar
1 c vegetable oil
4 eggs
1 can (15oz) pumpkin
3 1/2 c flour
2 tsp baking soda
2 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
2/3 c water

Preheat oven to 350
1.  Mix sugar, eggs, and oil together.
2.  Add pumpkin.
3.  Add remaining dry ingredients and water.
4.  Pour into 2  greased loaf pans or 1 loaf pan and 12 muffin cups.
5.  Bake at 350 for 1 hour (25-30 minutes for muffins).

Nutella Mini-Chip Cookies

Ingredients:

• 1 cup whole wheat flour
• 1/4 teaspoon baking soda
• 5 tablespoons butter or Earth Balance
• 2 heaping tablespoons Nutella
• 1/2 cup sugar
• 2 generous pinches coarse salt
• 1-1/2 teaspoons pure vanilla extract
• 1 egg
• 1 cup Ghirardelli semi-sweet mini-chips

1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. (Recipe makes one sheet of small or large cookies.)
2. Cream together the butter/Earth Balance, Nutella, sugar, vanilla, and salt. Make sure the Nutella gets well incorporated by scraping down the sides of the bowl with a spatula.
3. Add in the egg.
4. Add in the baking soda and whole wheat flour. Then stir in the chocolate chips.
5. Scoop heaping tablespoon amounts into your palm, roll, and flatten. Place on cookie sheet. Or scoop larger amounts, roll, and flatten. Just depends on if you want big or small cookies.
6. Bake for approx. 10 minutes -- until golden brown.

Credit: Never Home Maker, via Pinterest

Raw Brownie Fudge

Simply life changing.  Seriously.  Try it.  (AND notice that there is NO sugar, could you ask for more?)

Ingredients:
2 cups whole walnuts
2 ½ cups Medjool dates, pitted and quartered
1 cup raw cacao or unsweetened cocoa
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.


Credit: Recipe from My New Roots

Natalie's Frosting

My new go to homemade frosting recipe.  What more can I say?

Ingredients:
-1 c butter, softened at room temp*
-1 tsp vanilla or almond flavoring
- 7-8 tsp milk**
-1 lb powdered sugar
-1 Tbs meringue powder***

1.  Cream butter, flavoring, and water in a stand mixer.
2.  Add dry ingredients, about a 1/4 c at a time and mix on medium until all ingredients have been thoroughly mixed.

• Add 3/4 c cocoa powder and 1-2 Tbs water to make it chocolate 

3.  Blend an additional 2 minutes until creamy.
4.  Color with gel food coloring, if desired.

*Do NOT use the microwave to soften the butter, the consistency will be a mess!
**This will create a stiffer frosting, one good for making stand up flowers, decor, etc.  For thinner frosting, add an additional 5-8 tsp of milk.
***The Wilton brand of this powder can be found at Michaels.

Creamy Lemon Oat Bars

I wish I had a picture of these, but they were so good we had them gone before I thought of it :)  Here is the original link from Pinterest if you're interested:  Creamy Lemon Oat Bars

Ingredients:
-1 can (14oz) sweetened condensed milk
-3 tsp grated lemon zest
-1/4 c fresh lemon juice
-1 1/4 c flour
-1 c old fashioned oats
-1/2 c packed brown sugar
-1/4 tsp baking soda
-1/2 tsp salt

1.  Heat oven to 375.  Coat 8 x 8 pan with non stick spray.
2. Mix milk, lemon zest, and lemon juice until thickened; set aside.
3. Mix remaining ingredients in bowl until crumbly.
4. Press half of the crumbly mixture in pan; bake about 10 minutes until set.
5. Spread lemon milk mixture over baked crust.  Sprinkle remaining crumbly mixture over lemon milk mixture, press down gently.
6. Bake about 20 minutes or until edges are golden brown and center is set but soft.  Cool completely.

Dressed Up Boxed Brownies

I've tried and I've tried and I've tried again, but brownies made from scratch never come out as good as the boxed mixes. And I know I'm not alone in this. This is a fun idea I got out of a magazine that lets you dress up your boxed brownies.

Pictured here, I poured in the brownie batter then swirled in some peanut butter before baking. Half way through baking, I added some crushed pretzels on top.

Another fun option is to swirl in marshmallow cream and add crushed graham crackers for a smores version.

The options here are vast. Swirl in caramel, top with nuts and serve with vanilla ice cream and voila, you have a hot fudge sundae.

Any other good ideas??

Spiced Pumpkin Cake

I don't care for pumpkin pie, it's a texture thing. Pumpkin cake, however, now that is something I can get behind. This has a fancy appearance, but is really super simple to make. Trust me and try it!

Spiced Pumpkin Cake

Ingredients:
-2 sticks unsalted butter (at room temperature)
-3 c flour
-5 tsp pumpkin pie spice
-1 1/2 tsp baking powder
-3/4 tsp baking soda
-1/2 tsp salt
- 1 1/2 c sugar
-3 large eggs
-15 oz can of pumpkin puree
-1/2 c whole milk
-1/4 honey
-cream cheese icing

1. Heat oven to 350. Butter and flour a bundt cake pan.
2. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In an electric mixer, beat the butter and sugar until fluffy, 2-3 minutes.
4. Beat in the eggs, one at a time.
5. Beat in pumpkin puree, milk, and honey.
6. Reduce mixture speed to low and gradually add in the flour mixture.
7. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, 55-65 minutes.
8. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
9. Pour softened cream cheese and let it drip down the sides.

Scarecrow Cookies

This is a great craft/treat for a kids fall party since there is a reasonable amount of assembly required. They were a hit with my kindergartener (and her Papa!). Thanks, Mom, for the cute idea.

Scarecrow Cupcakes

1. Cut out sugar cookies. We used an easter egg cutter which was a good shape, leaving plenty of room for the hat and the face.

2. Frost with white frosting.

3. Use 1 1/2 wafer cookies to make the hat.

4. Use 1/4 of a Twizzler rope for hair on each side.

5. Use 2 regular sized chocolate chips for the eyes, a candycorn for the nose, and mini chocolate chips for the mouth.

Tada! Cute.

Salted Chocolate Caramel Pretzel Bark

I'm testing baking some new recipes for the holidays. Let me tell you, This. Will. Be. On. My. Serving. Platter. I totally robbed it from another blog, so check the link here for the full recipe and great step by step directions. Trust me, you won't regret it.

Cupcakes, Baby Dedication

As I'm preparing for my son's 1st birthday, I've been getting lots of questions about my history with cupcakes. I have a huge phobia of baking cakes - they never turn out right. And then when I go to decorate, I much too much of a perfectionist to nail the ENTIRE cake surface without making mistakes that would bug me to no end. I know, it's not normal. But it is what it is and I have found my freedom in cupcakes! Easy to bake, fun to decorate, and if you make an uncorrectable mistake you've only lost one cupcake!

These are the cupcakes I made for my son's dedication at our church. The idea was a flock of sheep, but I still kind of think they look more like sheep dogs :)

Sheep Cupcake Tops

You'll need:
-Large marshmallows, quartered
-Large marshmallows, halved
-Mini marshmallows, halved
-White frosting
-Black frosting

1. Frost the cupcake with white frosting.
2. Stick half a large marshmallow in the middle of the cup cake top.
3. Then, cover the remaining top of cupcake with halved mini marshmallows.
4. Stick 2 quartered pieces of a large marshmallow on for ears (the stick on the inside of the marshmallow should be enough to hold them on, but you can always use a little white frosting as glue, if needed.)
5. Stick 2 halved mini marshmallows on top of the large marshmallow, but behind the ears.
6. Place small black dots for eyes and nose.

Popsicles, Chocolate Covered Strawberry

One last hurrah for the popsicle stand here at our house. This is a good one and plenty of good stuff inside makes a no-guilt treat!

Chocolate Covered Strawberry Popsicles

Ingredients:
-1 c. vanilla yogurt
-1 avocado*
-6-8 strawberries
-2 Tbs. cocoa
-Splash of milk

Dump all ingredients in a food processor and blend until smooth and creamy. Pour into popsicle molds and freeze for 6 hours. Enjoy and good-bye, Summer!!


*Yes, avocado. I promise you can't taste it, but there is so much good stuff added when you include it and it gives a creamier texture. This is a great way to use up an avocado that's gone a little brown, unappealing to look at but still perfectly fine for consuming!

Chocolate Zucchini Cake

With a garden and a CSA overflowing with zucchini harvest, what's a girl to do? There are only so many "healthy" dishes to be made. At some point, you have to help those veggies go sweet, right? :)


Chocolate Zucchini Cake

Ingredients:
-1/2c butter
-1/2c oil
-2 eggs
-1 tsp vanilla
-1/2 c buttermilk (or 1/2 c milk + 1/2 tsp lemon juice)
-1 3/4 c sugar
-2 1/2 c flour
-4 T cocoa
-1/2 tsp baking powder
-1/2 tsp salt
-1 tsp baking soda
-2 c pureed zuchhini

Preheat oven to 350. Grease 9 x 13 pan (or insert liners if making cupcakes). Mix all ingredients. Stir in zucchini. Pour into pan (or cups). Bake 40 minutes for a 9 x 13 pan or 18 minutes for cupcakes.

Optional toppings:
Add After Baking - Fruit, powdered sugar, cream cheese frosting
Add Before Baking - chocolate chips, brown sugar, walnuts

Popsicles, Tropical Sunset

This one is super simple and a great way to use up watermelon if you buy one bigger than you're able to eat (like I so often do!).

Tropical Sunset Popsicles


Process seedless watermelon and mango or papaya. Freeze in molds and enjoy!