tag:blogger.com,1999:blog-81455446364410097812024-03-19T01:05:04.421-04:00WFD?What's for dinner, you ask? We'll tell you WFD... or breakfast... or lunch for that matter. Random tasty things that make us smile. Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-8145544636441009781.post-65801020880356842002021-07-08T18:12:00.001-04:002021-07-08T18:12:02.041-04:00Blueberry Muffins (Gluten and Sugar Free!) <div style="text-align: right;"><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vVOnlOer4s4/YOd4BqpZxiI/AAAAAAABJSE/T2Ibaj3tONQcftK8LzCsWHxsE6NiXYKqwCPcBGAsYHg/s4032/IMG_1151.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://1.bp.blogspot.com/-vVOnlOer4s4/YOd4BqpZxiI/AAAAAAABJSE/T2Ibaj3tONQcftK8LzCsWHxsE6NiXYKqwCPcBGAsYHg/w150-h200/IMG_1151.HEIC" width="150" /></a></div><p></p><p>After years of attempting to make gluten free muffins that don't taste like gritty cardboard, I've finally done it!!! </p><p><b><u>BLUEBERRY MUFFINS (gluten and sugar free)</u></b></p><p>INGREDIENTS</p><p>½ cup unsalted butter, melted</p><p>½ cup maple syrup <br /><span style="font-size: x-small;">(if you want them to be sweeter add an additional .25 cup syrup, but take out the aquivelent amount of milk)</span></p><p>1 cup milk</p><p>2 large eggs, separate the yolks from the whites</p><p>1 teaspoon vanilla extract</p><p>2 cups gluten free flour blend </p><p>½ cup tapioca flour</p><p>1 teaspoon xanthan gum (omit if your blend includes this already)</p><p>2 teaspoons baking powder</p><p>½ teaspoon salt</p><p>⅛ teaspoon ground cardamom</p><p>⅛ teaspoon ground nutmeg</p><p>1½ cup (fresh or frozen) blueberries</p><p>INSTRUCTIONS</p><p>Preheat oven to 375 degrees.</p><p>Melt butter in a glass mixing bowl. Whisk maple syrup into the melted butter. Add milk and do the same.</p><p>Separate the eggs (yolk from whites) and put the egg whites aside for now to be frothed later. Whisk the yolks in with the liquid mixture, add the vanilla extract.</p><p>In a separate mixing bowl, combine all dry ingredients. Slowly add the wet ingredients to the dry until just combined. </p><p>Beat the egg whites that you had set aside on high with a stand or hand mixer until stiff peaks appear. Fold the egg whites into the batter.</p><p>Prep your muffin pan by spraying with non stick baking spray (or use muffin liners) and add about a tablespoon of the batter to each muffin cup. I was able to make 12 large and 12 mini muffins. </p><p>Fold the blueberries into the batter, then divide evenly into the pan.</p><p>Bake in the preheated oven for ~20 minutes, until an inserted toothpick comes out clean.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-32744664238458155172020-08-25T08:54:00.003-04:002020-08-25T08:54:37.766-04:00Light and Fluffy Chocolate Chip Cookies<p><b><u> Ingredients</u></b></p><p>1/4 cup wheat bran</p><p>2 cups flour</p><p>1 t baking soda</p><p>1/4 t salt </p><p>3/4 cup packed brown sugar</p><p>1/2 cup granulated sugar</p><p>1/2 cup butter (softened)</p><p>1 t vanilla</p><p>2 large egg whites</p><p>1 cup chocolate chips</p><p><br /></p><p><b><u>INSTRUCTIONS</u></b></p><p>- Whisk together wheat bran, flour, baking soda, salt. Set aside.</p><p>- Cream in a mixer brown sugar, granulated sugar, butter.</p><p>- Add vanilla and egg whites to the creamed mixture.</p><p>- Stir chocolate chips into flour mixture.</p><p>- Combine wet and dry mixtures with a spatula. Do not over mix. </p><p>- Bake at 350 degrees for 10 minutes. Do not over cook. </p><p>- Let cool on wire racks. </p>Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-44087914865173059732020-03-23T10:12:00.001-04:002021-02-06T09:51:35.535-05:00Sweet & Salty SconesLike all WFD recipes, this sweet scone recipe is a random tasty thing that makes me smile:) The WFD blog got me through the social distancing exercises of grad school and moving around the country chasing post-grad training. I'm going to lean back into WFD for some smile-inducing recipes now that much more serious social distancing is required to help our community get through the pandemic.<br />
<br />
We have some great scone recipes already posted on WFD (<a href="https://wfdupdate.blogspot.com/2012/09/cranberry-oat-scones.html">Cranberry Oat</a>,<a href="https://wfdupdate.blogspot.com/2010/09/jalapeno-cheddar-scones.html"> Jalapeno Cheddar,</a> and <a href="https://wfdupdate.blogspot.com/2013/10/oatmeal-pumpkin-scones.html">Oatmeal Pumpkin</a>). We need a scone to satisfy the sweet-salty niche. I normally seek refuge in the sweet-salty corner of the pantry after the kids go to bed, but there is no excuse for waiting that long in the day. This scone recipe comes from the Simply Scones book by Leslie Weiner and Barbara Albright, where it's listed as "Cashew Scones." That original recipe uses white chocolate chips and cashews. Sarah came up with our favorite version that I just made--butterscotch chips and pecans. But I imagine that any combination of sweet chips and salty nuts would work.<br />
<br />
Time: 10 minutes prep, 20 minutes baking<br />
Makes: 6 scones<br />
<br />
Ingredients:<br />
<ul>
<li>1½ cups all purpose flour</li>
<li>¼ cup firmly packed dark brown sugar</li>
<li>1½ teaspoons baking powder</li>
<li>¼ teaspoon salt</li>
<li>¼ cup unsalted butter, chilled</li>
<li>1 cup chopped nuts (peanuts, cashews, pecans, etc.)</li>
<li>¼ cup milk</li>
<li>1 egg</li>
<li>1 teaspoon vanilla extract</li>
<li>¼ cup sweet chips or chopped chocolate (chocolate, white chocolate, butterscotch, etc.)</li>
</ul>
<div>
Instructions:</div>
<div>
<ol>
<li>Preheat oven to 375 and lightly butter baking sheet.</li>
<li>Stir together flour, brown sugar, baking powder, and salt</li>
<li>Cut butter into pieces and cut the pieces into the flour mixture until it becomes coarse crumbs</li>
<li>Stir in the chopped nuts</li>
<li>In separate bowl stir together milk, egg, and vanilla</li>
<li>Add milk mixture to flour mixture, stir to combine, then mix with floured hands</li><li>Mix in chips</li>
<li>Divide dough into 6 equal-sized balls and press onto lightly buttered baking sheet</li>
<li>Brush the tops with milk</li>
<li>Bake 18 minutes, check if toothpick comes out clean, and bake up to 5 more minutes until it does</li>
<li>Cool baking sheet for 5 minutes, then remove scones to wire rack and serve when warm</li>
</ol>
<div>
<br /></div>
</div>
Bradleyhttp://www.blogger.com/profile/12647982317857446725noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-81942156944829738402019-05-05T21:15:00.002-04:002019-05-05T21:15:36.378-04:00Flourless Chocolate Cake I’m just gonna leave this here in case anyone needs it.<br />
<a href="https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe">https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-remember</a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Pv036Wj3WUg/XM-Kqj-b_8I/AAAAAAAA37g/AwrNDYf9aAASEK3ebbJpat7cGIuA7RWswCKgBGAs/s1600/IMG_1389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://3.bp.blogspot.com/-Pv036Wj3WUg/XM-Kqj-b_8I/AAAAAAAA37g/AwrNDYf9aAASEK3ebbJpat7cGIuA7RWswCKgBGAs/s200/IMG_1389.JPG" width="200" /></a></div>
<br />
<div id="v_ingredients" style="-webkit-text-size-adjust: auto; display: inline;">
<div class="recipe-ingredients" id="IngredientSet">
<h3 id="IngredientHeading" style="break-after: avoid; font-size: inherit; margin: 0px;">
Cake</h3>
<ul class="ingredient-list" style="list-style: none; margin: 0px 0px 0.4em; padding: 0px 0px 0px 0.8em;">
<li id="IngredientLine" style="break-inside: avoid; margin: 0.2em 0px;">1 cup semisweet or <a href="https://www.kingarthurflour.com/recipes/detail.jsp?id=11350" style="color: black; text-decoration: none;">bittersweet chocolate chips</a></li>
<li id="IngredientLine" style="break-inside: avoid; margin: 0.2em 0px;">1/2 cup (8 tablespoons) unsalted butter</li>
<li id="IngredientLine" style="break-inside: avoid; margin: 0.2em 0px;">3/4 cup granulated sugar</li>
<li id="IngredientLine" style="break-inside: avoid; margin: 0.2em 0px;">1/4 teaspoon salt</li>
<li id="IngredientLine" style="break-inside: avoid; margin: 0.2em 0px;">1 to 2 teaspoons <a href="https://www.kingarthurflour.com/recipes/detail.jsp?id=4447" style="color: black; text-decoration: none;">espresso powder</a>, optional</li>
<li id="IngredientLine" style="break-inside: avoid; margin: 0.2em 0px;">1 teaspoon <a href="https://www.kingarthurflour.com/recipes/detail.jsp?id=1842" style="color: black; text-decoration: none;">vanilla extract</a>, optional</li>
<li id="IngredientLine" style="break-inside: avoid; margin: 0.2em 0px;">3 large eggs</li>
<li id="IngredientLine" style="break-inside: avoid; margin: 0.2em 0px;">1/2 cup unsweetened cocoa powder, <a href="https://www.kingarthurflour.com/recipes/detail.jsp?id=1642" style="color: black; text-decoration: none;">Dutch-process cocoa</a> preferred</li>
</ul>
</div>
<div class="recipe-ingredients" id="IngredientSet">
<h3 id="IngredientHeading" style="break-after: avoid; font-size: inherit; margin: 0px;">
Glaze</h3>
<ul class="ingredient-list" style="list-style: none; margin: 0px 0px 0.4em; padding: 0px 0px 0px 0.8em;">
<li id="IngredientLine" style="break-inside: avoid; margin: 0.2em 0px;">1 cup semisweet or <a href="https://www.kingarthurflour.com/recipes/detail.jsp?id=11350" style="color: black; text-decoration: none;">bittersweet chocolate chips</a></li>
<li id="IngredientLine" style="break-inside: avoid; margin: 0.2em 0px;">1/2 cup heavy cream</li>
</ul>
</div>
</div>
<div class="recipe-instructions" id="directions" style="-webkit-text-size-adjust: auto; border-top-color: silver; border-top-style: dashed; border-top-width: 1px; font-family: "Helvetica Neue", Arial, Helvetica, Geneva, sans-serif; font-size: 12px; margin: 10px 10px 0px 0px; padding-top: 10px; width: 359px;">
<h2 style="break-after: avoid; font-size: inherit; margin: 0px;">
Directions</h2>
<ol class="recipe-instrux-ol" id="InstructionSection" style="list-style: none; margin: 0px 0px 0.4em 10px; padding: 0px 0px 0px 0.8em;">
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. <i>See "tips," below.</i></span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl. </span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. </span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. </span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Spoon the batter into the prepared pan. </span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.</span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Remove it from the oven, and cool it in the pan for 5 minutes. </span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing. </span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. </span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. </span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="break-inside: avoid; list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Yield: 8" cake, 8 to 12 servings.</span></li>
</ol>
</div>
Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-37520856425084487832017-06-17T20:26:00.000-04:002017-06-17T20:26:05.989-04:00Paleo CrumbleFILLING<br />
3-4 cups roughly chopped fruit (pretty much any fruit you'd find in a pie should work)<br />
1 tablespoon honey or coconut nectar (optional)<br />
1 tablespoon juice from lemon (optional)<br />
¼ cup almond or coconut milk<br />
<br />
CRUMBLE TOPPING<br />
1 cup almond flour<br />
½ cup salted pistachios (or some other nut, plus salt to taste)<br />
1 teaspoon each cinnamon and cardamon<br />
¼ teaspoon sea salt (optional)<br />
2 tablespoons honey or coconut nectar<br />
4 tablespoons coconut oil<br />
<br />
INSTRUCTIONS<br />
Preheat oven to 350.<br />
Cook fruit in sauce pan over medium-low heat until fruit begins to soften and get juicy (10'ish minutes)<br />
Stir in lemon, sweetener, and milk.<br />
Pour into pie dish or pyrex.<br />
Combine almond flour, nuts, cinnamon, cardamon, and salt a food processor for ~20-30 seconds<br />
Add sweetener and coconut oil, pulse in food processor until combined.<br />
Crumble topping over the fruit.<br />
Bake for 20 minutes.Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-32987851641089608152016-08-13T19:58:00.000-04:002016-08-13T19:58:41.603-04:00Quinoa bread barsI stumbled upon this recipe after experimenting a bit with various grain free baked items for breakfast. This one is by far the most delicious. It's essentially like baked quinoa, but more of a bread consistency. It's incredibly versatile and very tasty. It will definitely become a staple in our house from now on.<br />
<a href="https://4.bp.blogspot.com/-R6-cNqbSB-c/V6-0ICbJ3XI/AAAAAAAAlqw/5IHiHzrGgBgAAVuedXQrAeM540uiB1Y3wCKgB/s1600/IMG_1535.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-R6-cNqbSB-c/V6-0ICbJ3XI/AAAAAAAAlqw/5IHiHzrGgBgAAVuedXQrAeM540uiB1Y3wCKgB/s200/IMG_1535.JPG" width="200" /></a><br />
Ingredients<br />
2 cups cooked quinoa (cook and cool ahead of time)<br />
1/3 cup unsweetened almond milk (or preferred milk)<br />
4 whole eggs<br />
1 teaspoon vanilla extract<br />
1/2 cup melted coconut oil<br />
1/2 cup arrowroot flour<br />
1/2 cup tigernut flour<br />
1/2 teaspoon baking soda<br />
1 and 1/2 teaspoon baking powder<br />
1/2 teaspoon salt (optional, recommended if you prefer a savory flavor)<br />
<br />
Instructions<br />
1. Preheat the oven to 350°F and spray with oil a 9x13 glass pan<br />
2. In a food processor or blender, combine the quinoa, eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.<br />
3. Add the melted coconut oil then blend until completely smooth.<br />
4. Sift together the dry ingredients in a large bowl<br />
5. Add the wet ingredients to the dry ones and fold together until well-combined.<br />
6. Pour batter into prepared pan.<br />
7. Bake for 30 minutes.<br />
<br />
<br />
<br />Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-14065515229065258212016-07-22T15:53:00.000-04:002016-07-22T15:53:00.038-04:00Endurance Cookies<br />
<div>
As my training is starting to pick back up I've been looking for easy foods to replace the typical bars you grab for on the go. With all of my current food restrictions I've had to get a little creative with recipes. In this case, I modified <a href="http://init4thelongrun.com/2015/05/22/hemp-heart-superfood-cookies/" target="_blank">a lovely recipe from the blog in it 4 the LONG RUN</a> to create a tasty cookie full of superfoods. The texture is somewhere between oatmeal raisin and coconut macaroon. The original recipe is vegan but includes honey/syrup and oats, which are off limits for me. So I replaced the oats with slivered tigernuts and the honey with a whole egg. The results were a naturally sweet and tasty little nugget. </div>
<div>
<br /></div>
<div>
<span id="goog_1114219936"></span><span id="goog_1114219937"></span><br /></div>
<div>
<br /></div>
<div>
INGREDIENTS</div>
<div>
<br /></div>
<div>
1 cup Slivered Tigernuts</div>
<div>
1/3 cup of Unsweetened Shredded Coconut</div>
<div>
<div>
1/3 cup Hemp Hearts</div>
<div>
<a href="https://4.bp.blogspot.com/-bbY-iHZiLkw/V5J5fAE7z0I/AAAAAAAAlZQ/1lBQgzH7ucEhJ0eibr2ov_ZHWPJWUb99ACKgB/s1600/IMG_1324.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-bbY-iHZiLkw/V5J5fAE7z0I/AAAAAAAAlZQ/1lBQgzH7ucEhJ0eibr2ov_ZHWPJWUb99ACKgB/s200/IMG_1324.JPG" width="200" /></a>1/4 cup Goji Berries</div>
<div>
1 T of Chia Seeds</div>
<div>
1 t (heaping) cinnamon</div>
<div>
<br /></div>
<div>
1/3 cup Nut Butter</div>
<div>
1 egg (next time I might try two)</div>
<div>
1/4 cup Coconut or Almond Milk</div>
<div>
<br /></div>
<div>
INSTRUCTIONS</div>
<div>
Preheat the oven to 350 degrees F.</div>
<div>
Mix together dry ingredients. </div>
<div>
In a separate bowl combine wet ingredients. </div>
<div>
Pour wet mixture into dry mixture, stirring to form a dough,</div>
<div>
Spoon dough in small balls (I used a tablespoon) onto a greased or parchment lined baking tray.</div>
<div>
Bake for 10 minutes.</div>
<div>
Store in fridge.</div>
</div>
Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-66445298956411416262016-04-03T13:35:00.002-04:002016-04-03T13:35:40.800-04:00The BEST Grain Free Granola!I win! It's official. I make the very best grain free granola there is. Of course, the only person voting was me. But I've tried a lot of recipes and in the end, the only one that comes close to traditional granola is my own. So here it is...<br />
<a href="https://3.bp.blogspot.com/-KcGmEiTUVj8/VwFUEsaFWMI/AAAAAAAAiyM/bEeE5uF4JgI2W65ryTlwiRu9uxHAXsgrQ/s1600/IMG_0065.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-KcGmEiTUVj8/VwFUEsaFWMI/AAAAAAAAiyM/bEeE5uF4JgI2W65ryTlwiRu9uxHAXsgrQ/s200/IMG_0065.JPG" width="150" /></a><br />
<b><u>Ingredients</u></b><br />
1.5 cups <a href="https://organicgemini.com/products/sliced-tigernut-raw-snack" target="_blank">slivered tigernuts</a><br />
.5 cup slivered almonds (for nut free granola just use another .5 cup slivered tigernuts)<br />
1/2 cup unsweetened shredded coconuts<br />
1 cup unsweetened banana chips (or 1 cup unsweetened apple chips, if you do this add 1 tsp cinnamon because it's delicious)<br />
1/2 cup currants<br />
1/4 cup melted coconut oil<br />
1/2 cup applesauce (no sugar added, homemade is fine as long as it's not chunky)<br />
1/4-1/2 tsp sea salt (to taste)<br />
<br />
<b><u>Instructions</u></b><br />
- Preheat oven to 300 degrees fahrenheit<br />
- Grind banana (or apple) chips in a food processor until they are broken down to about the size of whole oats. Add the coconut flakes and pulse a few more times.<br />
- Combine all ingredients in a bowl and stir until sticky.<br />
- Press the sticky mess onto a cookie sheet and pat it down until it's a thin later about 1/4-1/2 inch thick.<br />
- Bake for about 35 minutes, until the edges begin to brown.<br />
- Let cool for 5 minutes, then use a spatula to scrape the pan. Allowing the chunks of granola to break up a bit.<br />
- Leave the granola on the tray to cool completely before storing in an air tight container. Eat within 5 days for freshness.<br />
<br />
Serve with fruit and homemade nut milk :-)Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-22891982697609791202016-03-22T21:03:00.002-04:002016-03-22T21:03:37.113-04:00Cocoa applesauce pancakes<div class="p1">
I finally got to reintroduce cocoa after months of following the AIP. So far I've reintroduced egg yolks and almonds without an issue. But sweet peppers and goji berries were a no go. Cocoa seems to be fine so far. But I've struggled to find ways to use it since I still can't have sugar. It turns out there's not a lot of savory recipes using cocoa (duh). Anyhow, I created this very tasty pancake recipe. I made it without honey, so it wasn't sweet. But adding in a bit of honey or maple syrup would definitely kick these up a notch. The consistency was perfect. </div>
<div class="p1">
<br /></div>
<div class="p1">
<u>INGREDIENTS</u></div>
<div class="p1">
2/3 cup sweet potato flour</div>
<div class="p1">
1/3 cup dark cocoa </div>
<div class="p1">
1/4 t salt</div>
<div class="p1">
1/4 t baking soda</div>
<div class="p1">
1/2 - 2/3 cup applesauce</div>
<div class="p1">
1-2 T coconut oil melted</div>
<div class="p1">
2 egg yolks</div>
<div class="p1">
1 t vanilla</div>
<div class="p1">
1 T honey (optional)</div>
<div class="p2">
<br /></div>
<div class="p2">
<u>DIRECTIONS</u></div>
<div class="p1">
Combine dry ingredients</div>
<div class="p1">
Combine wet ingredients</div>
<br />
<div class="p1">
Add wet to dry and mix</div>
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<br /></div>
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Makes 6 small pancakes</div>
Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-18198253576268606752016-01-22T22:21:00.001-05:002016-01-22T22:21:13.311-05:00Curried Lentil Flatbread<b><u><br /></u></b>
<a href="http://1.bp.blogspot.com/-WMCeU1QTFOE/VqLxlqdtY_I/AAAAAAAAhk4/OMQtWzVbyG0/s1600/20160122_155843.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-WMCeU1QTFOE/VqLxlqdtY_I/AAAAAAAAhk4/OMQtWzVbyG0/s200/20160122_155843.jpg" width="112" /></a><b><u>INGREDIENTS </u></b><br />
1 1/3 cup cooked red lentils<br />
1 cup water<br />
1/4 t salt<br />
3/4-1.5 t curry powder (to taste)<br />
2 T olive oil<br />
<br />
Preheat oven to 375f<br />
Line a 9x13 pan with parchment paper and spray with oil.<br />
Combine ingredients in food processor and blend until smooth.<br />
Pour mixture into pan.<br />
Bake for 30 minutes.<br />
If you're going to use it for a sandwich, be sure to let it cool completely first.<br />
Otherwise, have at it.Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-84234086431364254322015-11-21T08:57:00.001-05:002015-11-21T08:57:18.869-05:00Pumpkin Chocolate Muffins<b><u>Ingredients</u></b><br />
1 cup apple sauce<br />
1 cup pumpkin pureed (in a can or roasted then pureed, you could also use winter squash)<br />
1 1/2 cup oat flour (you can just process oats in a the food processor until flour-like)<br />
1 cup cocoa powder (we use dark cocoa)<br />
2 t baking powder<br />
1 t salt<br />
1 cup agave syrup (or maple syrup)<br />
2 eggs<br />
1 t vanilla<br />
1 cup chocolate chips (dark chocolate is what we use)<br />
<br />
<b><u>Directions</u></b><br />
In a separate bowl whisk together dry ingredients. Set aside<br />
In a food processor blend apple sauce and pumpkin.<br />
In a mixer whisk syrup and eggs until foamy.<br />
Add applesauce/pumpkin mixture and vanilla to the foamy mixture.<br />
Beat until combined.<br />
Fold in dry ingredients until just moist.<br />
Fold in chocolate chips.<br />
<br />
Spray muffin tins. Spoon into tins. Makes 12 regular and 12 mini muffins.<br />
Bake regular muffins for about 25 minutes, mini muffins are usually ready after 15 minutes.<br />
<br />Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-43588121411608709942015-10-02T10:07:00.000-04:002015-10-02T10:07:03.499-04:00Almond Pulp Chocolate Chip Cookie BarsI've been making a lot of nut milk lately. It's mostly been a half and half combo of organic almonds and cashews. In an effort to use the leftover nut pulp I scoured the internet for recipes and finally found one that's a keeper. Below is the slightly modified version of bars created by Brandi over at www.thevegan8.com. <br />
<br />
<b><u>Almond Pulp Chocolate Chip Bars</u></b><br />
INGREDIENTS<br />
1/2 cup maple syrup<br />
1/4 cup ground flaxseed (or flaxseed meal)<br />
1 cup almond pulp or blanched almond flour (it helps if you leave the pulp in the refrigerator overnight to dry out a bit)<br />
1 cup gluten-free whole rolled oats or quick oats<br />
2 teaspoons ground cinnamon<br />
1/2 teaspoon fine sea salt<br />
1/2 cup dark chocolate chips<br />
1/2 cup creamy almond butter (unsweetened)<br />
2 teaspoons vanilla extract<br />
<br />
DIRECTIONS (you'll need two bowls for mixing)<br />
Preheat oven to 350 degrees<br />
Line an 8x8 (or 9x9) square pan with parchment paper for easy removal later.<br />
<br />
In the first bowl, mix the maple syrup and ground flaxseed and set aside for 10 minutes to gel up (this is your egg replacement, and it's an important step).<br />
<br />
In a second bowl, combine the almond pulp (or almond flour), oats, cinnamon and salt. Stir in the chocolate chips.<br />
<br />
After the 10 minutes is up, stir in the almond butter and vanilla into the syrup and flaxseed mixture until very smooth. Pour over the dry ingredients and stir for a couple of minutes until very sticky and absorbed, pressing with the back of your spoon to help mix.<br />
<br />
Add the dough to the loaf pan and spread out evenly and flat with a rubber spatula.<br />
<br />
For dough using almond pulp, bake for 30-32 minutes until very golden brown and firm on top. For dough using almond flour, bake about 27-30 minutes until very golden brown and firm on top.<br />
<br />
Important<br />
Cool 1 hour before cutting, or they will fall apart. They firm up a lot as they cool. If desired, melt some chocolate chips and drizzle the tops for added sweetness or for presentation purposes. Honestly, they are plenty delicious without it, I just did it more for looks. Slice very carefully into 8 bars. Wrap each individually in plastic wrap and store in the fridge. They will hold their shape very well this way and it makes for an easy grab-and-go snack!<br />
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Many many thanks Brandi for her fabulous and creative recipe! </div>
Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-83614617019010744282015-03-08T13:59:00.002-04:002015-03-08T13:59:37.442-04:00Pumpkin Waffles c/o Cookie and KateI stumbled on these tasty pumpkin spice waffles a few months ago. They have since become a weekend staple. They're perfect in every way. The recipe comes from <a href="http://cookieandkate.com/2014/gluten-free-pumpkin-spice-waffles/" target="_blank">Cookie and Kate</a>, which is one of my favorite food blogs. I pretty much always double this, to ensure we have leftovers. They freeze nicely and make for a great breakfast on the run if you plunk a couple out and let them defrost on your way to work. I've pasted the recipe below for ease, but all the credit goes to Kate.<br />
<br />
* 2¼ cups (200 grams) oat flour*<br />
* 1 tablespoon baking powder<br />
* ¾ teaspoon salt<br />
* 1 teaspoon cinnamon<br />
* ½ teaspoon ginger<br />
* ¼ teaspoon nutmeg<br />
* ¼ teaspoon allspice or cloves<br />
* 3 large eggs<br />
* Scant ⅔ cup milk of choice (I used plain, unsweetened almond milk)<br />
* Scant ½ cup melted coconut oil or 7½ tablespoons butter, melted<br />
* ½ cup (122 grams) packed pumpkin puree<br />
* 3 tablespoons maple syrup<br />
* 1 tablespoon vanilla extract<br />
* Suggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream...<br />
<br />
Instructions<br />
<br />
1. In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.<br />
2. In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.<br />
3. Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.<br />
4. Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don't worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other or they'll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you're ready to serve. Repeat with remaining batter and serve with desired toppings on the side.<br />
<br />
*Make your own oat flour: Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You'll need to blend about 2¼ cups oats to make 2¼ cups flour.<br />
<br />Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com1tag:blogger.com,1999:blog-8145544636441009781.post-32645859599879515282015-01-11T12:37:00.000-05:002015-01-11T12:58:31.656-05:00Plastic tallyA few months back we took a trunk-full of plastic to the recycling center. It was several months worth of plastic--rather than having it whisked away weekly, we let it pile up--which resulted in an accumulated mass that was eye-popping and seemed so pointless. A bunch of plastic cartons to hold two tomatoes? We seriously bought those? To figure out exactly where we can reduce our plastic usage we did a little accounting as we emptied the trunk into the recycling dumpsters (x's for each plastic container):<br />
<br />
Milk xxxxxxxxxxxxx (mostly half gallon)<br />
Yogurt xxxxxxxx (some big and small ones)<br />
Juice xxxxxxx (mix of half and full gallon)<br />
Soaps xxxxxxx (cleaners, hand, body, dish, etc.)<br />
Lettuce xxxxxx (the prewashed mixes)<br />
Desserts xxxxxx (Mmmm)<br />
Hummus xxxxx (mix of smaller organic and bigger non-organic ones)<br />
Strawberries xxxxx (pints)<br />
Tomato xxxx (mostly those awful two-tomato cartons)<br />
Detergent xxxx<br />
Cheese xxx<br />
Olives <span style="background-color: rgba(255, 255, 255, 0);"> xx</span><br />
Cherries <span style="background-color: rgba(255, 255, 255, 0);"> xx</span><br />
Applesauce <span style="background-color: rgba(255, 255, 255, 0);"> xx</span><br />
Ketchup<span style="background-color: rgba(255, 255, 255, 0);"> xx</span><br />
Batteries<span style="background-color: rgba(255, 255, 255, 0);"> xx</span><br />
Qtips x<br />
<span style="background-color: rgba(255, 255, 255, 0);">Mustard x</span><br />
Butter x<br />
Eggs x<br />
Pita x<br />
Tofu x<br />
<br />
Below is how we're thinking of limiting plastic from the the sources above. Keeping it specific to the biggest offenders on the list will hopefully make the plan more manageable and give us a chance at sticking to it...<br />
<br />
<b>Buy big.</b> For a number of products there aren't great alternatives (milk, yogurt, juice, detergent, cheese, ketchup, strawberries), and buying big will maximize the product:plastic ratio. This is probably the easiest solution to minimizing many of these plastics at the moment. We'll buy the biggest dish soaps possible and refill when possible. We need to be careful not to waste though, so we'll freeze half of the strawberries when we buy a big one. For milk, when we lived in Iowa the local co-op offered reusable glass milk bottles--in hindsight we did not make nearly enough use of that, and we haven't found it in central PA. So we'll replace our half plastic gallons of whole and 1% milk with a single full (still plastic) gallon, and alternate which kind. It's not eliminating the plastic, but it's an improvement in getting the same amount of milk with a little less plastic.<br />
<br />
<b>Go without.</b> We can go without liquid soap and just use bars. For food, if we can't get it at the farmers market, then it's probably not locally sourced (olives, cherries, strawberries most of the year), and we'll reserve it for an occasional treat. When tomatoes are only available at the grocery store, we'll go without or...<br />
<br />
<b>Buy fresh, grow and make at home.</b> Buy foods that haven't been pre-whatevered (washed, cut, bundled, etc.), buy at a farmers market, grow in the garden. These take more work and time, and are more rewarding--we'll use less plastic and get better food. And preparing fresh and homemade food is time well spent for mind, body, and spirit. We'll limit plastic lettuce bins by buying the damn head of lettuce, or greens at a market. Same story for tomatoes, berries, etc. We'll make our own hummus more often--one small (plastic) bag of fresh garbanzos made the equivalent of about four plastic hummus tubs.<br />
<br />
These steps will hopefully put a dent in our plastic garbage patch.Bradleyhttp://www.blogger.com/profile/12647982317857446725noreply@blogger.com2tag:blogger.com,1999:blog-8145544636441009781.post-26780826833822945122014-12-28T20:31:00.001-05:002014-12-28T20:31:29.483-05:00A Quick and Easy Stanley Cup ChampionshipFor those days (or years) when you are in a rush, this recipe is a quick and easy fix to a Stanley Cup Championship of your own-<br />
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Winning a Stanley Cup doesn’t have to be difficult! By following the steps of this simple recipe, anyone can make an impressive run to a championship.</div>
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1. Start with several large spoonfuls of SMART DRAFTING. Continue until your prospect cupboard is full, then allow to bake slowly. Be patient — you can’t rush this part.</div>
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(Hint: You may want to try adding one tsp of TANKING to help the process along, assuming you can stand the smell.)</div>
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2. While you wait for your PROSPECTS to finish baking, assemble your other key ingredients. You will need:</div>
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• One FRANCHISE-PLAYER FORWARD, drafted with a top-five pick</div>
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• One NORRIS TROPHY–CALIBER DEFENSEMAN</div>
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• One GOOD GOALTENDER (If you don’t have a good goaltender available, an ADEQUATE GOALTENDER WHO PEOPLE THINK IS GOOD can also work.)</div>
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Mix together to form a CHAMPIONSHIP CORE, then allow to simmer.</div>
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3. When your PROSPECTS are ready, begin slowly adding them to the CHAMPIONSHIP CORE. Go slowly — dumping them all in at once may ruin the dish.</div>
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4. Mix in a few dollops of SMART TRADING.</div>
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5. Carefully add one or two helpings of FREE-AGENCY VALUE.</div>
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6. Sprinkle liberally with CHEAP DEPTH GUYS.</div>
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7. Cook together until you reach the SALARY-CAP CEILING.</div>
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8. Top with one SMART COACH, a dash of GRIT, and a heaping helping of GOOD LUCK, and serve while hot. Suggested drink pairing: champagne.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">TOTAL PREPARATION TIME:</span> three to five years.</div>
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</blockquote>
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33 Reader Comments on “Quick and Easy Stanley Cup Championship”</h2>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Chicago Blackhawks:</span> I followed all the directions, and I have to say it really was super easy. In fact, I’ve already made this multiple times. Just wish I’d found this recipe earlier!</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Boston Bruins:</span> Same here: This was fantastic! Careful with the salary-cap part, though. If you’re not watching, it can overflow.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Los Angeles Kings:</span> Fantastic recipe. I’m not a huge fan of free agents, so I usually substitute lopsided trade with Columbus, which works just as well.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Washington Capitals:</span> Wait, are you sure there isn’t a step missing or something? I swear I followed all the directions, and it didn’t work at all.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Florida Panthers:</span> Yeah, I’ve been trying this for years, and I never even seem to get past Step 1.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Columbus Blue Jackets:</span> Same here.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Anaheim Ducks:</span> Good recipe, but I’d recommend doubling up on the Norris defenseman. Makes everything so much easier.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Detroit Red Wings:</span> I’ve made this one often, and it always turns out great. Tip: If you’ve run out of top-five-pick franchise players, just swap in a few you have lying around from the sixth or seventh round instead.</div>
<div style="background-color: white; box-sizing: border-box; font-family: 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-size: 16.3636360168457px; line-height: 27.1999988555908px; margin-bottom: 1.25em; padding: 0px;">
<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Edmonton Oilers:</span> Three to five years? Uh, don’t think so. I’ve had this in the oven for six and it’s not even close to being done.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Philadelphia Flyers:</span> I have a severe allergy to goaltending. Does anyone know of a way to make this dish without it?</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Vancouver Canucks:</span> I’ve never been able to get this one to work. Everything always seems fine, but at the very end when I go to serve it, everything crumbles. Then there’s usually a fire.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Pittsburgh Penguins:</span> Not bad, but honestly this makes it sound more complicated than it needs to be. If you just toss in a lucky Ping-Pong ball, you can skip most of these other steps.</div>
<div style="background-color: white; box-sizing: border-box; font-family: 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-size: 16.3636360168457px; line-height: 27.1999988555908px; margin-bottom: 1.25em; padding: 0px;">
<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">St. Louis Blues:</span> This sounds delicious. I might try it someday. Does anyone have a version of this recipe that uses a slow-cooker?</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">New York Rangers:</span> Wait, where are you getting all of this free-agency value from? It’s never available at any store I’ve ever shopped at.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Edmonton Oilers:</span> Me again. Now it’s been seven years, and still nothing. Something’s wrong with this recipe.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Montreal Canadiens:</span> I’ve made this recipe way more than any of you. I could easily do it again if I wanted to, but I just haven’t felt like it recently. Still, it was really great when I used to make it all the time a few decades ago. Would you like me to tell you about it? Let me tell you about it … [<em style="box-sizing: border-box;">Click to expand comment. 72,000 more words.</em>]</div>
<div style="background-color: white; box-sizing: border-box; font-family: 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-size: 16.3636360168457px; line-height: 27.1999988555908px; margin-bottom: 1.25em; padding: 0px;">
<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Tampa Bay Lightning:</span> I’m pretty sure I made this once, although nobody seems to remember.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Calgary Flames:</span> I remember.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Ottawa Senators:</span> Hey, does anyone have a version of this recipe that doesn’t call for the salary-cap ceiling? Uh, I mean, I could totally use that if I wanted to. I just like the challenge of cooking without it. Yeah, that’s it.</div>
<div style="background-color: white; box-sizing: border-box; font-family: 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-size: 16.3636360168457px; line-height: 27.1999988555908px; margin-bottom: 1.25em; padding: 0px;">
<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Buffalo Sabres:</span> Whoops. When it came to the tanking, I misread “tsp” as “gallon.” Hope it still works out!</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Colorado Avalanche:</span> I followed this recipe a few times and it worked great. I figured I’d try it again recently, but this time I skipped a few steps, and it still worked out just as well so I’m not sure why you’d bother with … oh wait, my kitchen just flooded.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Dallas Stars:</span> I made this once and it turned out just right. I didn’t follow all the directions exactly, but that’s no big deal. It’s not like anyone’s going to care about one errant step.</div>
<div style="background-color: white; box-sizing: border-box; font-family: 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-size: 16.3636360168457px; line-height: 27.1999988555908px; margin-bottom: 1.25em; padding: 0px;">
<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Minnesota Wild:</span> You know when you try to sprinkle in just the right amount of an ingredient and it won’t come out of the container so you tap the bottom a few times and then suddenly all of it falls out right into the middle of your dish? That happened to me at the free-agency step.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Winnipeg Jets:</span> I was really excited to try this until I got to the part about trading. Didn’t know it was going to be one of those fancy-pants recipes with complicated steps that are impossible to do. No thanks!</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">New Jersey Devils:</span> Great recipe. I used to make it all the time and was really happy with the results. One word of advice: Be sure to check the expiration date on your goaltender, because they’ll eventually go bad on you.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">New York Islanders:</span> I made this recipe a few times in the 1980s and don’t really see any reason to ever make it again.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Edmonton Oilers:</span> Now up to eight years and counting. Not sure why it’s working for everyone else and not me, but it’s definitely not my fault. I think I know a thing or two about cooking!</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Carolina Hurricanes:</span> Wait, did that say grit? I thought it said grits. Never mind, my version turned out way better.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Arizona Coyotes:</span> I’d love to try making this, but all of my cooking supplies are permanently packed away in moving boxes that I never end up using.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Nashville Predators:</span> Ugh, my annoying neighbor from Philadelphia keeps coming over and trying to borrow my Norris defenseman.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Toronto Maple Leafs:</span> Not sure what everyone’s raving about, since I tried this recently and wasn’t impressed. Although I should mention that I didn’t have enough prospects, so I substituted compete level. Also, I couldn’t find the defenseman, so I substituted compete level. And instead of the trading, cheap depth, and free-agency value, I went with compete level. Anyway, the results were terrible. I guess I didn’t use enough compete level.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">San Jose Sharks:</span> I‘ve been trying to make this recipe for years, but I always end up choking on it.</div>
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<span style="box-sizing: border-box; font-family: 'Harriet Text Bold', 'Harriet Text', Georgia, Times, 'Times New Roman', serif; font-weight: 700;">Edmonton Oilers:</span> I just realized my oven was unplugged this whole time.</div>
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<br />
(from <a href="http://grantland.com/the-triangle/todays-featured-recipe-a-quick-and-easy-stanley-cup-championship/">Grantland</a>)jhttp://www.blogger.com/profile/07797541311960344092noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-34321601416797257392014-10-19T16:34:00.001-04:002020-10-31T07:48:40.980-04:00Pumpkin Bread - A fall favoriteI love pumpkin. A lot. Almost as much as I love my husband and bike. Every year when fall rolls around I bust out the <a href="http://wfdupdate.blogspot.com/2013/10/oatmeal-pumpkin-scones.html" target="_blank">pumpkin scones</a> and the <a href="http://wfdupdate.blogspot.com/2013/10/buckwheat-pumpkin-pancakes.html" target="_blank">pumpkin pancakes</a>, and pretty much anything else that can be pumpkin'ized. And every year I say to myself, "self, if you love your husband and your bike year round, why not love pumpkin year round as well?". Then winter rolls in and by spring my pumpkin love is long forgotten. It's a sad, sad state of affairs. Alas, this year, I swear to the <a href="http://en.wikipedia.org/wiki/It's_the_Great_Pumpkin,_Charlie_Brown" target="_blank">Greatest of Pumpkins</a> that I will not forget you. <br />
<br />
My newest discovery is this tasty, tender gluten free pumpkin bread I discovered over <span id="goog_731505027"></span><a href="http://tasty-yummies.com/2011/10/29/gluten-free-pumpkin-spice-bread-with-crystallized-ginger-and-walnuts/" target="_blank">here</a> at Tasty Yummies. For once in my life, I actually followed a recipe to the tee and low and behold it was spectacular. The only alteration I made was to use chocolate chips and pecans, instead of ginger and walnuts (simply because I didn't have any ginger and dark chocolate chips are delicious), and I sprinkled the top with pumpkin seeds, for good measure. <br />
<br />
I'm looking forward to eating this tasty bread year round, from here on out!<br />
<br />
<br />
Updating to include actual recipe below (and a banana bread version) ...<br />
INGREDIENTS<br />
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2 large eggs <br style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;" />3/4 cup brown sugar<br style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;" />1/3 cup extra-virgin olive oil<br style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;" />1 teaspoon vanilla<br style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;" />1 cup pureed or canned pumpkin (mashed banana) <br style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;" />1/4 cup milk </div>
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250 grams of your favorite gluten-free all-purpose flour blend (1 1/2 – 2 cups depending on brand/type)<br style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;" />1 teaspoon baking soda<br style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;" />1 1/2 teaspoons baking powder<br style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;" />1/2 teaspoon salt<br style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;" />1 teaspoon ground cinnamon <br />1 teaspoon pumpkin pie spice (optional)</div>
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Preheat the oven to 350º F. Grease and flour a 9″ x 5″ loaf pan.</div>
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Sift the dry ingredients (flour, spices, salt, baking soda and baking powder) together in a large mixing bowl. Set aside.</div>
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In the large bowl of your stand mixer, beat the eggs and coconut sugar together until very well combined and fluffy. Approximately 3-5 minutes. Slowly while the mixer is running, pour the oil into the sugar and egg mixture, then add in the pumpkin, almond milk and vanilla, allow the mixture to mix another a minute or two until everything is well combined.</div>
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Then add the dry ingredients to the mixing bowl with the wet ingredients. A little at a time, while the mixer is running on a low-speed. Mix until well blended. Then fold the crystallized ginger and walnuts into the batter. Mix the remaining crystallized ginger and walnuts together and set aside.</div>
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Pour the batter into the prepared loaf pan and sprinkle the ginger and walnut mixture all over the top. Place on the center rack in the oven and back until the top is golden brown, about an hour. Make sure a cake tester or knife comes out clean. Allow the bread to cool in the pan for about 30 minutes, then gently turn the bread out of the pan (being careful not to knock all the nuts and ginger off) and allow it to finish cooling on a wire rack.</div>
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<a href="http://lh3.ggpht.com/-igXUOnbb37Q/VEQfvfPBFkI/AAAAAAAAVw0/EAnAzxddNb8/s1600/20141019_150523.jpg" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.ggpht.com/-igXUOnbb37Q/VEQfvfPBFkI/AAAAAAAAVw0/EAnAzxddNb8/s640/20141019_150523.jpg" /> </a> </div>
Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com1tag:blogger.com,1999:blog-8145544636441009781.post-77182633941427842062014-06-06T20:21:00.000-04:002014-06-06T20:21:00.812-04:00Chocolate Chocolate Pancakes (gluten-free)I made some super tasty chocolate pancakes while my parents were in town recently. They were stellar! Here's the recipe for your culinary pleasure. <br />
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Ingredients<br />
4 tablespoons melted butter<br />
2 large eggs<br />
2 cups milk (any kind, I used half almond milk, half coconut milk)<br />
1 teaspoon gluten-free vanilla extract<br />
2 tablespoons maple syrup<br />
2 cups King Arthur Gluten-Free Multi-Purpose Flour<br />
1/3 to 1/2 cup cocoa (dark or regular)<br />
2 tablespoons brown sugar<br />
1 1/2 teaspoons baking powder<br />
3/4 teaspoon salt<br />
3/4 teaspoon xanthan gum<br />
1/2 Ghirardelli chocolate chips (optional)<br />
<br />
Melt butter in microwave and let cool a bit. Wisk in eggs, milk, maple syrup, and vanilla. In a separate bown combine flour, cocoa, brown sugar, baking powder, salt, and xanthan gum. Fold dry ingredients into wet ones. Allow the batter to rest at room temperature for 10- 15 minutes before making pancakes. Add chocolate chips if desired.<br />
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Eat.Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-27094313410634492622014-02-22T15:00:00.000-05:002014-02-22T15:00:11.585-05:00Gluten-free Quinoa Chocolate Cake <a href="http://1.bp.blogspot.com/-ZFM8mrxGTLA/Uwj8C6XS7yI/AAAAAAAAN9Y/X6krIOkiGCY/s1600/20140213_090711.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZFM8mrxGTLA/Uwj8C6XS7yI/AAAAAAAAN9Y/X6krIOkiGCY/s1600/20140213_090711.jpg" height="320" width="240" /></a>Thank you, Universe, for introducing me to <a href="http://makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/" target="_blank">this tasty gluten-free chocolate cake</a>! Actually, who I should really be thanking is Sarah of the blog "making thyme for my health". This recipe is more than I could have ever hoped for in a gluten-free dessert. It's rich and chocolaty. It's moist and delicious. It's heaven. <br />
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The crazy thing is that this cake is made from quinoa (not quinoa flour, but actual cooked quinoa). So, aside from the sugar, there really isn't anything in it that's bad for you. I've pasted the recipe in its original form below. I made two versions to test it out. The first was as written; the second was using two mashed bananas and a half cup of sugar (instead of the full cup of sugar). Both versions were delicious, which leads me to believe that this is a relatively flexible recipe. (The banana one is on the left and the original recipe is on the right in the picture.) I was feeling lazy and made these each in 9x13 pans this time around, but next time I plan to do cake rounds and layer them up with frosting to make a proper cake. I can't wait to try them again!!<br />
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INGREDIENTS<br />
2 cups cooked quinoa*<br />
1/3 cup unsweetened almond milk (or preferred milk)<br />
4 whole eggs<br />
1 teaspoon vanilla extract<br />
1/2 cup Earth Balance, melted (or butter)<br />
1/4 cup melted coconut oil<br />
1 cup white sugar<br />
1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)<br />
1/2 teaspoon baking soda<br />
1 and 1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
<br />
Whipped Chocolate Coconut Cream Frosting<br />
1 (13.5 ounce) can of full fat coconut milk, refrigerated/cold<br />
1 (10 ounce) bag chocolate chips<br />
<br />
INSTRUCTIONS<br />
1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.<br />
2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.<br />
3. Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.<br />
4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).<br />
5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.<br />
6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.<br />
7. To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.<br />
8. When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)<br />
9. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).<br />
10. Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.<br />
11. Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.<br />
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NOTES<br />
*approximately 1/2 cup dry quinoa will yield 2 cups cooked quinoa.<br />
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<br />Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-89506433363615738362014-01-17T10:13:00.002-05:002014-01-17T10:13:46.359-05:00Quinoa Almond Berry Pancakes<br />
Ingredients:<br />
1 cup cooked quinoa<br />
1/4 cup almond flour<br />
1/2 mixture of any other gluten free flours (I used 1/4 cup oat flour and 1/4 cup rice flour)<br />
2 large eggs<br />
2 T canola or coconut oil<br />
1/2 cup milk<br />
2 T syrup<br />
optional berries (I scattered them on top right before I flipped the pancakes)Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-54772231348379486752014-01-02T21:46:00.003-05:002014-03-17T20:18:19.670-04:00Peanut Butter Swirl Brownies (Gluten Free)<b><u>Peanut Butter Swirl Brownies (Gluten Free)</u></b><br />
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<b><u><a href="http://1.bp.blogspot.com/-W--UIZrwLaw/UyeQr2ue6ZI/AAAAAAAAOMI/h6INoBl0uBU/s1600/20140317_163304.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-W--UIZrwLaw/UyeQr2ue6ZI/AAAAAAAAOMI/h6INoBl0uBU/s1600/20140317_163304.jpg" height="200" width="150" /></a></u></b></div>
<b><u><a href="http://4.bp.blogspot.com/-oDaKVTd-UXQ/UsYkRzpp3TI/AAAAAAAAMSA/RcggE-9KAgo/s1600/20140101_153911.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oDaKVTd-UXQ/UsYkRzpp3TI/AAAAAAAAMSA/RcggE-9KAgo/s200/20140101_153911.jpg" height="200" width="150" /></a></u></b><br />
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Ingredients for the Brownies:<br />
1.5 cups nut butter of any kind (I've tried all crunch peanut butter and an almond butter and half crunchy peanut butter mix. They were both awesome!)<br />
2 large eggs<br />
1 to 1.25 cups pure maple syrup (depending on taste)<br />
1t vanilla extract<br />
1/2 cup pure unsweetened cocoa powder (dark cocoa if you have it, otherwise regular is fine)<br />
1/4 t salt<br />
1t baking soda<br />
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Ingredients for the Peanut Butter Filling:<br />
3/4 cup melted peanut butter (smooth or crunchy)<br />
<br />
Directions:<br />
<ol>
<li>Preheat oven - 325 farenheit. </li>
<li>Prepare baking dish - Line a 9x13 glass baking dish with wax paper leaving approximately a 2 inch overhang (to aid in removing the brownies from the pan after baking). Spray wax paper with canola oil.</li>
<li>Prepare brownies - Beat nut butters in an electric mixer until smooth and slightly whipped. (I recommend starting on medium until it's smooth, then raising it to high to whip it a bit.) Add eggs and continue beating until fully incorporated. Then add maple syrup and vanilla, again beating until incorporated. In a separate bowl, combine cocoa powder, salt, and baking soda. Add dry ingredients to the wet ones in the mixer and beat on low until just combined/smooth. Set aside, <u>do not</u> add to baking dish yet. </li>
<li>Melt peanut butter in microwave. Drizzle melted peanut butter over brownie batter. With a spatula or knife, very carefully swirl the peanut butter filling into the brownie filling. (Be careful not to mix the layers together, you just want to create a decorative pattern on top of the brownies.)</li>
<li>Bake for approximately 35 minutes. Allow the brownies to cool completely in the pan before lifting them out of the pan using the wax paper overhang. Cut into squares.</li>
</ol>
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*The baking time time will vary depending on your stove and the pan you use. The longer you cook them the chewier they will be. Cake-like brownies seem to take about 35 minutes, chewy brownies take about 45 minutes. </div>
Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-15776507820551190682013-11-19T13:01:00.002-05:002013-11-19T13:01:47.422-05:00Egg Muffins w/Swiss Chard<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-q7WjoF0CmF0/Uoum5o9HtBI/AAAAAAAALZE/sTAJ31b-7wg/s1600/20131119_104358.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-q7WjoF0CmF0/Uoum5o9HtBI/AAAAAAAALZE/sTAJ31b-7wg/s200/20131119_104358.jpg" width="150" /></a><a href="http://1.bp.blogspot.com/-VSaV2T3v9OI/Uoum-xkPGTI/AAAAAAAALZM/K7xn9N-g43E/s1600/20131119_104520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-VSaV2T3v9OI/Uoum-xkPGTI/AAAAAAAALZM/K7xn9N-g43E/s200/20131119_104520.jpg" width="150" /></a></div>
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I promise this is one of the easiest recipes you'll ever make, and it's super forgiving. I suspect you could do this with any number of veggies (peppers, spinach, broccoli...) and/or meats (sausage, bacon, ham...). I opted for going simple the first time around with just some sauteed swiss chard. This would make a great option for a brunch if you were looking for something gluten free to serve along side or instead of quiches. Plus they're portable!! Which as you know is always a selling point for me. <br />
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<b><u>Ingredients</u></b><br />
6 eggs<br />
1 tablespoon of flour of choice (regular or gluten free)<br />
4 spoonfuls of milk (any kind, including coconut)<br />
dash of Cholula (or other hot sauce)<br />
salt and pepper<br />
sauteed swiss chard<br />
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<b><u>Preparation</u></b><br />
<br />
<ul>
<li>Preheat oven to 350 degrees.</li>
<li>Sautee veggies/meats of your choosing until they are aldente'ish. </li>
<li>In a large bowl beat eggs, flour, and milk, hot sauce, salt, and pepper. Mix in other ingredients of your choosing.</li>
<li>Spoon egg mixture into cupcake wrappers in regular sized muffin tins. </li>
<li>This recipe should make 6-8 egg muffins depending on the size of the eggs you use. </li>
<li>Bake at 350 for 35-40 minutes (mine were done in 35 min)</li>
</ul>
<br />
Let them cool for a few minutes before serving, otherwise it's too hot to get the wrappers off. Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com1tag:blogger.com,1999:blog-8145544636441009781.post-33809595585816685832013-10-30T10:25:00.001-04:002013-10-30T10:25:47.984-04:00E's Famous Banana Chip Muffins<span style="color: #222222; font-family: arial; font-size: x-small;"><br /></span>
<span style="color: #222222; font-family: arial; font-size: x-small;">A friend of mine just asked if I had a banana muffin recipe I like, so I typed up my famous recipe an sent it her way. I figured I'd post it here as well, for our records :-)</span><br />
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<span style="color: #222222; font-family: arial; font-size: x-small;">NOTE: B/S - These are the ones Mom made when she stayed with you a while back. I think she said you like them and at one point I think B had asked me for the recipe, but I forgot to send it. </span><br />
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<span style="color: #222222; font-family: arial; font-size: x-small;">Preheat oven to 375 degrees</span><br />
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Combine thoroughly: </div>
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1 and 1/2 cups flour</div>
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1/2 cup wheat bran</div>
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2 teaspoons baking powder</div>
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1 heaping teaspoon cinnamon</div>
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1/2 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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Stir in: </div>
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2/3 cup dark chocolate chips and/or chopped nuts </div>
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In a separate bowl, whisk together: </div>
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2 cups mashed banana (about 3-4 bananas)</div>
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1/2 cup brown sugar</div>
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1 large egg</div>
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4 Tablespoons canola oil (or other oil)</div>
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1 teaspoon vanilla</div>
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Gently fold the flour mixture into the wet ingredients until the dry ingredients are just moistening. You don't want it to be smooth, just barely combined (resist the temptation to stir with vigor!). Divide batter into muffin tins, I find it usually makes 12 regular size muffins and 12 mini muffins. </div>
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Bake until a toothpick inserted comes out clean, about 11 minutes for mini muffins and 15-18 for full size muffins. Let cool for 2-3 minutes in the pan before removing. Let cool on rack. </div>
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*If you're baking them to have leftovers, you might want to add an extra tablespoon of oil so they don't dry out. </div>
Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-27444821477541167802013-10-14T11:59:00.000-04:002013-10-15T10:41:21.165-04:00Oatmeal Pumpkin Scones<br />
Oh. My. God. These are amazing!!!! I can't stop eating them... someone take the plate away from me. Please. <br />
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<a href="http://lh4.ggpht.com/-xG1KsDF0q2Q/UlwUagvtSbI/AAAAAAAAK7M/reuVSJWLvC4/s1600/20131014_104926.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://lh4.ggpht.com/-xG1KsDF0q2Q/UlwUagvtSbI/AAAAAAAAK7M/reuVSJWLvC4/s320/20131014_104926.jpg" width="320" /></a><b><u>Ingredients</u></b><br />
1 teaspoon xanthan gum<br />
1 Tablespoon canola oil<br />
2 Tablespoons maple syrup<br />
2 Tablespoons milk<br />
1/2 cup pumpkin puree<br />
1 egg<br />
1 2/3 cup King Arthur gluten free all purpose flour blend<br />
3 Tablespoons brown sugar<br />
2 teaspoons pumpkin pie spice<br />
1 teaspoon cinnamon<br />
1 Tablespoon baking powder<br />
3/4 tsp. baking soda<br />
1/2 teaspoon salt<br />
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1 1/3 cup rolled oats<br />
11 Tablespoon cold, butter (cut into small pieces)</div>
<div>
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<b><u>Directions</u></b><br />
<br />
<ul>
<li>Preheat oven to 400 degrees F. </li>
<li>Whisk xanthan gum and canola oil in a small bowl. Whisk in syrup, milk, pumpkin puree, and egg. Set aside</li>
<li>Combine dry ingredients, including rolled oats, in a food processor. Pulse until oatmeal is partially broken down (maybe 10-15 pulses). </li>
<li>Cut cold butter into small pieces and gently toss into dry ingredients. </li>
<li>Then cut butter into dry ingredients until it resembles a chunky course meal, with pea sized pieces through out. </li>
<li>Gently fold in wet ingredients until they're just loosely combined, use hands if you have to. </li>
<li>Cover cookie sheet with parchment paper. Form into two large circles and flatten out until approximately 1.5 inches thick. Slice each circle into 8 wedges and separate pieces slightly.</li>
<li>Bake for 12-14 minutes, or until golden brown.</li>
<li>Transfer scones to a wire rack, and cool completely before eating.</li>
</ul>
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Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-30997766590258229232013-10-14T08:24:00.001-04:002013-10-14T08:24:47.096-04:00Buckwheat Pumpkin Pancakes<br />
Yesterday morning I asked J if he wanted potatoes and eggs for breakfast. When the response I got was just a grunt I started suggesting alternatives. It turns out that pumpkin pancakes got his attention, so I tracked down a few different gluten free recipes. When none of them really hit the mark for me I cobbled together my own (below) instead. We were both pleasantly surprised at how good these came out. They fluffed up nice, which is often a problem with both pumpkin pancakes and gluten free stuff in general. The flavor was just pumpkiny enough that you could taste it, but not overwhelming. Same with the buckwheat. All-in-all I think we found ourselves a new fall favorite with these tasty buckwheat pumpkin pancakes. Joel even enjoyed his with some dark chocolate chips tucked inside. <br />
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<b><u>Ingredients</u></b><br />
1 cup buckwheat flour<br />
1/4 cup brown rice flour<br />
1/2 cup all purpose gluten free flour blend (I prefer King Arthur)<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon baking soda<br />
2 tablespoon cinnamon<br />
some allspice, ginger, nutmeg (to taste)<br />
1/4 cup brown sugar<br />
1/2 teaspoon salt<br />
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1 cup plain yogurt (fat free, low far, or whole are all fine)<br />
1 cup milk (whatever kind you have, I used coconut milk this time)<br />
2/3 cup pumpkin puree<br />
2 large eggs<br />
~2 Tablespoons maple syrup (I just kind of add these last three to taste)<br />
~2 teaspoons vanilla extract<br />
~2-4 Tablespoons melted butter <u>or</u> canola oil (on the higher end if you plan to have leftovers)<br />
<br />
Stuff you could add: Dark chocolate chips, dried cranberries, apple slices, pecans....<br />
<div>
<br /></div>
<div>
<b><u>Directions</u></b></div>
<div>
<ol>
<li>Mix dry ingredients together in a bowl. </li>
<li>In a separate bowl whisk together the wet ingredients.</li>
<li>Gently fold the wet ingredients into the dry ingredients until just combined. Let sit for five minutes. If they batter looks too thick, fold in a bit more milk (something like the consistency of a thick milkshake, maybe). </li>
<li>Heat skillet to medium-high and butter the pan.</li>
<li>Pour 1/4 cup size scoops onto a hot, buttered skillet. Let pancakes cook until bubbles start to come through. Then flip just for 30 seconds and remove from skillet. </li>
</ol>
</div>
<div>
*If you're going to add nuts/cranberries/chocolate chips, I recommend adding them to the pancake directly right before you flip them. </div>
Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0tag:blogger.com,1999:blog-8145544636441009781.post-41269319684380258092013-09-07T21:09:00.001-04:002016-04-03T13:38:02.934-04:00Brace yourself! Baked Oatmeal Muffins (the perfect ride grub)<div dir="ltr">
See those tasty little morsels to the left? I'll give you one guess what they are....</div>
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Nope, not bran muffins.</div>
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It's Marie's baked oatmeal gone portable!!!! It's ok to admit it, I know I just blew your mind. </div>
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It just so happens to turn out that baked oatmeal makes the perfect portable for bike rides (and I'm thinking camping too!!!!!!) Don't even try to contain your excitment. It's just too much to hold in. Go on and dance. You know you want to :-)</div>
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<a href="http://lh5.ggpht.com/-M3xMDySVnJI/UivOV8KmkWI/AAAAAAAAI-w/jTs1xHTX2V4/s1600/20130907_205300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh5.ggpht.com/-M3xMDySVnJI/UivOV8KmkWI/AAAAAAAAI-w/jTs1xHTX2V4/s640/20130907_205300.jpg" /> </a> </div>
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For those of you that don't have it already, here's the baked oatmeal recipe. We usually double it and bake it in a 9x13 pan. </div>
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<b><u>Ingredients: </u></b></div>
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1/2 cup canola (or vegetable) oil</div>
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2 eggs (beaten)</div>
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1 cup sugar (I usually use 1/2 cup brown sugar or maple syrup instead)</div>
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2 cups rolled oats</div>
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1 cup quick oats</div>
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1 teaspoon vanilla</div>
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2 teaspoons baking powder</div>
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1 teaspoon salt</div>
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1 cup milk</div>
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<b><u>Directions:</u></b></div>
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</div>
<ul>
<li>Preheat oven to 350 degress</li>
<li>Combine oil, eggs, sugar, and vanilla</li>
<li>Add oatmeals, baking powder, vanilla, salt, and milk</li>
<li>Bake in 8x8 (or 9x9) glass pan for 30-35 minutes (or until the top is nicely browned). Longer if you like lots of crunchies. </li>
</ul>
Ehttp://www.blogger.com/profile/09760997615275765356noreply@blogger.com0