Monday, November 24, 2014

Persimmon Muffins

I'm sorry, once again, for not posting very often.  Life gets busy and takes unexpected turns.  My life took one of those turns a couple of weeks ago, when my boys and I were in a horrible car accident on our way to school.  We were very blessed and protected, and were able to come out of it with just cuts, bumps, and bruises.  What people don't realize when you go through something like that and just narrowly escape with your lives, is the emotional trauma you face.  Everyone has gone on with their lives, and because we all are doing well, I think they all assume we are emotionally fine, too. Emotionally, it's been a roller coaster ride, I'm so grateful I have both of my boys alive and well, but every time I see a car wreck like mine on the news in which someone is killed or critically injured (which happens at least a few times a week) I spin into those what if questions, and sorrow for the family that just went through the wreck, guilt that we were okay and they weren't...I know it's confusing and it's hard to explain, but it's what has been consuming me lately.  I know most of you won't even read this, you've already scrolled down to the recipe, because that's why you came to this page.  But the few of you that actually take the few minutes to read my message, please understand that I enjoy my blog, but it's taken a backseat to life right now.  I'm with my family and I'm valuing my time with them a little bit more, and you should do the same.  With that said, it's Thanksgiving time, right?  How about a new fall recipe to have at your Thanksgiving feast (or for breakfast that morning, or any other time, really)?


These Persimmon muffins are like little coffee cakes, they are so delicious with just the right about of spices added.  They really are the perfect fall treat.  I had a bunch of persimmons to work with this year and have enjoyed baking with them. I used the Fuyu persimmon in the recipe.  I found it's easiest to cut the persimmons in half, then scoop out the flesh, inside of trying to peel it.  Then it is quick work to puree them for this recipe.


Persimmon Muffins
1/2 cup palm oil shortening
1 cup sugar
2 eggs
1 3/4 cup persimmon puree
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt

Directions:
Preheat oven to 325F, and lightly grease or line muffin tins.

Cream shortening and sugar until light and fluffy.  Add eggs, mixing well after each one.  Add the persimmon puree and mix until well blended.

In a separate bowl, combine remaining ingredients.  Gradually add the flour mixture to the persimmon mixture and stir until combined.

Scoop into muffin tins, and top with struesel (recipe below) and bake 30 minutes. 

This can also be made into a bread loaf, just use a standard bread pan (9x5") and bake for 1 hour.

Streusel Topping
1/2 cup sugar
1/4 cup dairy-free margarine
1/2 tablespoon cinnamon

Directions:
combine together and cut in margarine until it's well combined and forms a crumbly topping. Sprinkle on top of muffins before baking.

Tuesday, November 4, 2014

Pumpkin Pancakes

I have quite a few recipes that I need to put up here on the blog...I just haven't had a chance to do it.  But, I have finally added my pumpkin pancakes.  This recipe is just a modification of my Honey Oat Pancakes, which is a staple in our house.



I topped mine with whipped coconut cream...incredibly easy to do and absolutely delicious with these pancakes.  Simply chill full fat coconut milk.  Then scoop the solid cream off the top and whip it with sugar (amount depends on how sweet you want it) until soft peaks form.


Pumpkin Pancakes
3/4 cup dairy-free milk or water
1 teaspoon lemon juice
1/2 cup pumpkin puree
1 large egg
1 tablespoon oil of choice (I use melted coconut oil)
1 1/2 cups gluten free oat flour
1 1/2 tablespoons packed brown sugar or coconut sugar
1 teaspoon baking powder
1/2  teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Directions
In a small bowl mix together milk and lemon juice and allow it to sit for a few minutes.  Add in pumpkin puree, egg, and oil.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps. 

Pour about 1/4 cup scoops of the batter onto a heated griddle.  (I have an electric griddle that I heat to 325-350F).  Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes. Makes 8-10 pancakes depending on their size.

This post was shared on Allergy Free WednesdayGluten Free Wednesday, and Gluten Free Friday.

Tuesday, October 21, 2014

Giant Oatmeal Chocolate Chip Cookies

I'm going to try and be a little better about posting, still can't make any promises, because my life is that hectic and busy right now.  But, I do have a recipe for you today, and it's a fun one, so enjoy.

There is a bakery here in town, Old Grist Mill, that makes these gigantic oatmeal chocolate chip cookies that I used to eat all the time.  My boys have never experienced gigantic cookies from there, so I decided to recreate them...and they are amazing, so much better than the bakery (mainly because we had 18 to enjoy instead of 1 each). :)





Oatmeal Chocolate Chip Cookies
1 cup dairy-free margarine (2 sticks), softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2-2 1/2 cups gluten-free flour blend (depending on your altitude, the higher you are the more flour you may want to add)
1 cup gluten free quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
2 cups dairy-free chocolate chips (I used a combination of Enjoy Like mega chunk and mini chips)

Directions
Preheat oven to 325F and line large baking sheets with parchment paper.  Combine the margarine and sugars and mix until fluffy.  Add in the egg, egg yolk and vanilla and mix well.

In a separate bowl combine the flour blend, oats, baking soda, baking powder, and salt.  Add into the butter mixture and mix well.  Stir in the chocolate chips until just mixed.

Using a 1/4 cup ice-cream scoop (this scoop is also perfect for muffins and cupcakes), drop dough by scoopful onto the prepared sheets (I did 6 per sheet) and bake for about 15 minutes or until the edges are golden brown and the centers are just set.

Remove from oven and allow to cool on sheets for 5-10 minutes, then remove to a cooling rack to finish cooling.  Makes 18 very large cookies.

This post was shared on Allergy Free WednesdaysGluten Free Wednesdays, and Gluten Free Fridays.

Tuesday, October 14, 2014

Bacon Wrapped BBQ Potatoes

Sorry for my lack of posting.  I have been thinking a lot about the blog, just haven't had time to do much with it.  I'm a full time mom, I also work full-time outside the home, coach my son's Odyssey of the Mind team, babysit my nephew twice a week, serve as the primary president in my ward (I'm a Mormon, you can learn more about us here, the primary is the organization over all of the children ages 1 1/2 to 12) and teach wellness classes (understanding and using essential oils has changed my life as much as changing my diet has, if you want to learn more comment below and I'll contact you).  My plate is a little bit full, but I do feel bad for neglecting the blog.  I won't be consistent at all going forward with my posting, but when I have a really good recipe to share, I'll try to get it posted.

Thanks for sticking around even though not much has been happening, I promise this recipe was worth the wait.  So, if you are looking for a different way to serve potatoes, or need to bring a side dish to a potluck and want to wow everyone...this is the dish.  It's incredibly easy to make and it's delicious!

I basically just kicked this recipe up a notch by bacon wrapping it.


Bacon Wrapped BBQ Potatoes
1 tablespoon chili powder
1/2 tablespoon seasoned salt
1/2 teaspoon garlic powder
2 tablespoons packed brown sugar or coconut sugar
1 1/2 pounds red or white potatoes cut in quarters (or halves or eighths depending on your potatoes)
1 tablespoon oil of choice
10-12 slices bacon, cut in half (you may need more or less, depending on how you cut up your potatoes)

Directions

Preheat your oven to 425°F. In a small bowl, combine the chili powder, seasoned salt, garlic powder, and sugar until even mixed.  Set aside.

In a gallon sized Ziploc bag, toss the potatoes with the oil until evenly coated, add in the seasoning mix and toss to coat.  Wrap a bacon half around each piece of potato and secure with a toothpick.

Arrange potatoes on a greased cookie sheet and bake at 425°F for 30-40 minutes, turning halfway through, or until potatoes are tender and bacon is crispy.

This post was shared on GF & DIY Tuesdays, Gluten Free Wednesdays,  Allergy Free Wednesdays, and Gluten Free Fridays.

Monday, September 1, 2014

Weekly Menu (8/31/14-9/6/14)

Do you ever feel so busy you don't even have time to breath?  Yeah, that's me right now.  Sorry for not putting up a menu last week, it was done, just never got typed up.  But, this week's is done and up!

This week in our Bountiful Basket (we share with my brother) we got the basket plus an add-on grill pack:
  • celery
  • lettuce
  • cauliflower
  • cherry tomatoes
  • yellow and green bell peppers
  • red potatoes
  • yellow onions
  • avocados
  • watermelon
  • limes
  • plums
  • bananas
  • portobello mushrooms
  • zucchini
  • yellow squash
  • white asparagus
  • green onions
  • corn
  • green chilis
Plus, I have peaches from my grandpa's tree and raspberries from our bushes that I plan on using to make fruit crisp.

The kids' breakfasts will consist of their choice of:
School lunch choices for the kids will include:
  • Peanut Butter or Ham  sandwiches
  • veggies and hummus
  • chips and salsa
  • ham and crackers (my boys like the Schar table crackers for this)
Sunday:
  • breakfast: scrambled eggs with veggies
  • lunch: sandwiches
  • snack: plum
  • dinner:
    • Ribs
    • roasted red potatoes
    • roasted white asparagus
    • corn on the cob
    • fresh raspberries straight from the garden :)
Monday:
  • breakfast: muffins and fruit
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • hot dogs
    • watermelon
    • veggie sticks
    • salad
Tuesday: 
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: plums
  • dinner:
Wednesday:
  • breakfast: smoothie
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner: 
Thursday:
  • breakfast: muffins and fruit
  • lunch: leftovers
  • snack: plums
  • dinner:
Friday:
  • breakfast: eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
Saturday: 
  • breakfast: smoothie
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner: 
    • Hamburgers
    • oven fries
    • salad