cake balls!

I have always, always wanted to make cake balls. In recent years cake balls and cake pops have definitely become very trendy. Everywhere you go these days, you can find some combination of cake, frosting, and chocolate all rolled up into a convenient, bite-sized ball. I have to say, prior to going gluten free, I was a big fan of cake balls. They are a seriously amazing invention for those of us who have an incredible sweet-tooth (such as yours truly). They're incredibly sweet, and simply adorable. The only problem is, finding gluten-free baked goods, especially GOOD gluten-free baked goods can be a challenge. Part of the reason for starting this blog was to combat just that. I am determined to prove that gluten free baking doesn't have to mean, dry, crumbly, and flavorless. Honestly, I know that I'm my biggest fan! But without the baking success that I've had, my deprived sweet-tooth would go crazy.

Cake balls are have been somewhat of my holy grail. While they seem relatively easy to make, there are a lot of steps, and have always seemed hard to make. I think it would be easier if I could use a box mix cake, or a pre-made cake, but I definitely don't have that luxury. The cakes that I make are always made from scratch, and that definitely makes them special and delicious. I've made plenty a cupcake, but the other week, I finally took the cake ball plunge. I have to say, they were not as hard as I thought that would be, just time consuming. But, they were totally worth it. I want to make them again and definitely work on my decorating skills. But for now, I recommend making them! They are SO sweet and SO good; I promise, your sweet tooth will thank you.

note: this cake recipe is what I call a "cocoa velvet" cake- essentially red velvet cake without the red! You can half this recipe if you like, it makes a LOT of cake balls!

Cocoa Velvet Chocolate Covered Cake Balls

1 cup butter

2 1/2 cups white sugar

3 eggs

1 1/2 tsp vanilla extract

2 1/2 cups buttermilk

3 1/4 cups gf flour mix

1/2 cup cocoa powder

2 1/4 tsp baking powder

2 1/2 tsp baking soda

 

2 cups butter cream frosting

 

20 oz dark or semi sweet chocolate, chopped

1 tbsp butter

 

Preheat your oven to 350 degrees

In a large bowl, cream together the butter and sugar until light and fluffy

Sift together the flour, cocoa, baking powder, and baking soda at set aside

Beat the eggs into the butter mixture one at a time, and then add the vanilla

 Beat in the flour mixture alternatively with the buttermilk (starting and ending with the dry ingredients)

Pour batter evenly into a 9x13 greased pan and bake for 35-40 minutes

 

 

Allow cake to cool fully

After it has cooled, use a fork and crumble the cake into a large bowl

Add the frosting to the crumbled cake and mix well to combine

Using your hands, roll the cake into golf ball sized balls and place on a lined baking sheet

Place the sheet into your fridge and allow the balls to cool for at least an hour

Bring 1-2 inches of water to a simmer over low heat in a sauce pot

Put the chocolate and butter into a glass or metal bowl, and place the bowl over the pot

Melt the chocolate until smooth

Remove the balls from the fridge, and dip each one into the chocolate mixture, one at a time

Roll around until fully coated and remove with a spoon

Place back onto the lined baking sheet and cool in the fridge for another hour

Once the chocolate has hardened, enjoy, finally!!

 

easy winter dinner

I think it is great to have go-to recipes. I love coming home to cook dinner, but the hardest part is that after a long day, all I want is a delicious meal but sometimes I just don't have the energy (and if you've learned anything from my blog, its that I likely don't have a lot of frozen meals hanging out in my freezer). I love cooking all of the time, but sometimes at the end of the day I need to make something quick and easy. My best go-to recipes involve a lot of produce (duh), and a lot of flavor. I love making brown rice bowls filled with greens and feta or quinoa pasta topped with a ton of veggies. Usually I start with veggies and a grain, and go from there. I always have a ton of grains in my apartment, since they stay very well and are perfect in a pinch. Having dried goods in my pantry make weeknight dinners a snap to throw together.

The other night I was in the mood for something just a little different. These days, the farmers market definitely has slim pickins. While you can still find apples and a lot of root vegetables, there is little else available this time of year. One thing that I've been buying on a regular basis is cabbage. Cabbage is so delicious and amazing in salads. It is incredibly fresh right now, despite the incredible cold! Something else that I have been finding are brussels sprouts. Brussels sprouts remind me of little mini-cabbages, and a totally underrated vegetable. Everyone as a child hates them, but I honestly think that its because people don't cook them the right way. This is a brussels sprout recipe that proves the stereotype wrong. It is a great quick recipe to whip up on a cold winter night, and incredibly filling. The ingredient combo is amazing, and I definitely recommend making it. It will take no time to put together after a long day, and is delicious!


Quinoa with Shaved Brussels Sprouts, Almonds, and Parmesan

1/4 cup dry quinoa
1 1/2 cup shaved brussels sprouts (if you can't find shaved brussels sprouts in a bag, you can buy regular sprouts and cut them into thin strips)
1 tsp olive oil
salt, pepper, and garlic powder to taste
1/4 cup toasted slivered almonds
1 tbsp parmesan cheese (grated)

quick, easy, delicious!

Bring quinoa and 1/2 cup water to boil, bring down to a simmer, season with salt, pepper, and garlic, and cover
Cook quinoa for 15 minutes on low or until fluffy
In a pan cook brussels sprouts with olive oil for about 6 minutes or until they just begin to crisp
Toss quinoa with brussels sprouts and almonds, and top with cheese
enjoy!!

give brussels a try<3

shortbread!

Just a quick post to keep your belly's full and happy during this snowy weekend! I really find nothing better over a cold snowy weekend than cooking. Friday night, as the snow fell, my boyfriend and cooking partner in crime made us a phenomenal dinner. While I whipped up a quick cabbage salad (cabbage is in season and really delicious- try it in your next salad!), he was hard at work over the stove and oven. He oven roasted a whole head of garlic until the garlic was soft, sweet, and delicious, roasted a roasted red pepper over an open flame, and pitted and chopped some amazing cured olives. In the end, our dinner was warm and delicious. Finished off with white wine, fresh grated cheese, and a little lemon, the pasta was amazing. I also baked an amazing birthday cake, but look for that in a post to come!

A few weeks ago, my friends at work were celebrating a co-workers birthday. I work in a small enough office that we all like to do something special for each other when birthdays roll around. We often bring in each others favorite snacks and find the time to leave our desks for 15 minutes to celebrate (crazy!) I also love taking birthdays as an opportunity to try and bake something new. I've had a lot of success with my peanut butter recipes in the past with my friends at work, so I figured I'd give it a whirl again. I've also been dying to make a shortbread. If you can remember back, I attempted a shortbread at the very beginning of my blogging extravaganza, and it did not turn out so well. That being said, my gf baking skills have grown since then, and this shortbread came out amazingly well. I would definitely try the recipe, and feel free to take your own spin on it (you don't need all of the fancy stuff on top)! I am definitely looking forward to making another shortbread soon!

Peanut Butter Shortbread with Chocolate and Honey Roasted Peanuts

1 stick of room temp butter (8 oz)
3/4 cup peanut butter (I used creamy)
1 1/2 cup powdered sugar
1 tsp vanilla 
1 cup gf flour mix (ap flour would work well here too)
3/4 cup semi-sweet or dark chocolate chips
3 tbsp honey roasted peanuts, chopped
1/4 cup semi-sweet or dark chocolate chips

pre-baking

toppings, part1

toppings, part 2

Preheat your oven to 350 degrees
In a large bowl, mix together butter, peanut butter, sugar, and vanilla until well combined
Add the flour to the butter mixture and mix to combine
Spread the dough into a greased 9x9 baking dish
Top the dough with 3/4 cup chocolate chips, spreading evenly and pressing lightly into the dough, and place in the oven for 15 minutes
Once the dough begins to brown, remove the shortbread, top with peanuts and extra chocolate chips, and allow to cool before cutting and serving!
Enjoy!!

yum!

going greek

Greek food is one of my absolute favorites. The fresh herbs, amazing fish, roasted vegetables, and salty briney cheese and olives are just so delicious. A few of my favorite restaurants in my neighborhood are Greek restaurants. You just absolutely can not go wrong with Greek food. These days, you can easily make Greek food on your own, and find some delicious ingredients at your supermarket. Greek food is not only delicious, but also very healthy. You've heard it time and time again, the Mediterranean diet is one of champions. Apparently, those who live in the Mediterranean, eating lots of fresh, healthy foods are doing it right. So who am I to protest that?

Last week one of my closest friends came over for dinner. She and I always cook up delicious dinners together. We love re-creating our favorite restaurant dishes, and trying new recipes as well. When I asked her what we should make, she sent me a recipe for Greek quinoa burgers. Greek+Quinoa...what is not to love? If you haven't caught on by now, I love quinoa- a delicious "grain" (actually in the nut and berry family), quinoa has amazing flavor and texture, and is packed with protein! I was super excited to take this recipe and make it our own. Modifying to make it gluten free friendly, and using the ingredients that we had on hand, we made a delicious dinner together! I hope you enjoy these burgers, they were incredibly easy to put together and very delicious. Have a friend over and get your hands messy making these burgers!

Greek Quinoa Burgers with Cucumber Yogurt Sauce

1 cup quinoa
2 medium carrots, cut into chunks
8 scallions (greens and whites), thinly sliced
1 can white beans, rinsed and drained
1/3 cup feta cheese
1 large egg
2 tbsp cumin
1 tbsp garlic powder
salt and pepper to taste

1 cup greek yogurt
1 medium cucumber, chopped
1 splash lime or lemon juice
salt and pepper to taste

yum.

Bring 1 cup quinoa to boil with 2 cups water. Season with salt and pepper, and bring down to a simmer
Cover the pot and allow quinoa to cook on low for 15 minutes or until fluffy
Grate, or food process your carrots until they are shredded
Combine carrots, scallion, beans, and feta with the quinoa. Season with salt, pepper, cumin and garlic; Taste before you add your egg!!
Add in the egg and food process (or use a stick blender) the burger mixture
Heat a sauce pan to medium high and add olive oil to the pan
With your hands, form 1/3 inch thick pattys and press them flat into the pan
Cook on either side for about 6 minutes or until they brown
Allow to cool on a paper towel to soak up any extra oil

In a small bowl, combine yogurt, cucumber, juice, salt and pepper
Stir to combine and top your burger with your sauce!

Enjoy! We served ours over a simple salad of arugula, peppers, and avocado!

after a long hiatus...one of my favorite classic combos

After a long hiatus, it is great to say, blogging is back! Thank you to all of my wonderful family and friends who have continued to bug me about new posts. I know it's been awhile, but unfortunately work and future aspirations of grad school have been occupying all of my free time. That being said, I'm back and ready for action. Needless to say my baking and cooking has not ceased during the very busy past few months (thank goodness), and I have been storing up just a few recipes to share with all of you. Now that my blog is back in action, keep checking for new regular posts--lots of yummy sweets to fill your belly during the cold months!!

One of the wonderful things that I do with friends is have little dinner parties. I know I've talked about this before, but I absolutely love having friends over for dinner, or going to a friends apartment with a few dishes in hand. I ALWAYS volunteer for dessert, along usually with another dish, because it's just impossible for me to a. not want to make an amazing new dessert, and b. not want to eat dessert, and not everyone makes gluten free desserts. Plus, tasting along the way and having leftovers is never a bad idea in my opinion!

One of my favorite Halloween candies from when I was younger is butterfingers. Both my sister and I really like anything with peanut butter (who doesn't love Reece's?!), and butterfingers are an amazing blend of crispy crunchy peanut-buttery goodness, coated in chocolate. As you all know, I make a lot of recipes with this flavor combo, but this one was seriously a winner. I wanted to bring back the flavors and texture of this amazing childhood candy memory, and I found a delicious, easy, and gluten free way to do it! I hope you enjoy, and hopefully you'll see some other candy bar-recreations soon on the blog. Happy eating and reading, look for many more posts, soon to come!!

delicious!

Chocolate Peanut Butter Butterfinger Bars

4 tbsp unsalted butter (or margarine would work fine here)
1 cup chunky peanut butter
1/4 cup agave nectar
1/3 cup brown sugar
4 cups corn flakes, lightly crushed
1/4 cup chopped salted peanuts
1 tsp vanilla
1/2 cup semi-sweet chocolate chips

crunchy, peanut buttery

chocolatey!

Line an 8x8 inch baking pan with foil
Melt butter in a saucepan. Add peanut butter, agave, and sugar and cook over medium-low heat, stirring until melted and smooth
Stir the cornflakes into the peanut butter mixture, and add vanilla. Stir until just combined
Spoon the coated cornflakes onto the prepared pan and smooth over the top
Place a heat-proof bowl over a pot of simmering water and add the chocolate chips
Heat chocolate until just melted and spread over the top of the cornflakes
Sprinkle the top of the dish with peanuts and chill for at least 2 hours before cutting into squares and eating!
enjoy!!

it's good to be back

healthy chips

Needless to say, there was a lot of baking and snacking that happened during the hurricane. I recently read a New York Times article about the "Sandy 5"; the 5 pounds that everyone gained thanks to Sandy. And, if we're being honest, I'm sure even if we didn't all gain 5 pounds, we were definitely all storing up for our storm hibernation. Be it from nerves, boredom, or lack of healthy food around, there was a lot of snacking happening during the storm. 

As you can see from my past few posts (and spoiler!!! we also made home-made ravioli, to be posted soon!), I was doing a lot of baking before and during Sandy. Fortunately and unfortunately, we were stuck in our apartment for awhile, and we did lots of good eating during that time. My hurricane cookies and walnut streusel bread got us through, filling our tummies with love, but I figured I should make a healthy snack while I was at it. Since I had no where to go, and a fridge full of ingredients that would surely go bad once we lost power, our kitchen was on cooking overload. And while we definitely wanted comfort food and snacks throughout the storm, I tried to put a healthy spin on the things we were making.

This recipe is delicious and fool-proof. If you can turn on your oven, you can make this! It is an incredible alternative to other kinds of chips and snack foods, and can be made in under 30 minutes, what could be better?! The next time you're stuck inside with people you love, make them some yummy, and even healthy, treats!

salty, crunchy, chips!

Kale chips

2 cups of kale
garlic salt
pepper
non-stick cooking spray

before

after

Preheat your oven to 250 degrees
Tear your kale into bite size pieces
Spread your kale onto a sprayed cookie sheet, and be sure that the kale is not overlapping at all (if your kale overlaps, it will not crisp up)
Spray the kale with non-stick cooking spray and sprinkle with salt and pepper
Bake your kale for 25 minutes or until kale becomes crispy
Enjoy!
(be sure to store in an air tight container or else the kale will not stay crispy)

kale!

adventures in bread

The good news? We baked and cooked a ton during the hurricane. The bad news? Our cooking fun ended on Monday when our power went out. Fortunately, we were very lucky and only lost power for the week. So many in New York and New Jersey lost homes and loved ones. While the week was stressful and crazy, we made it through safely. For those who lost people and places they love, my thoughts go out to you. My next few posts are all recipes that were created during the hurricane. My roommate, boyfriend, and I all hunkered down together for a long few days. We played many games, had a talent show, and made some delicious foods, which kept our bellies full during the storm.

I talked in a recent post about how much I love fall and fall foods. And as I said, one of the things I want to bake more this fall is bread. I have basically no experience baking bread, but now that I eat gluten free, buying bread has become much more difficult, so I've been inspired to bake my own. And, I figured the storm was the perfect time to make some. Making bread proved to be a great idea; it was easy to make, delicious, and lasted us awhile. And, after our fridge went out and we couldn't really cook, it made the perfect breakfast.

This recipe was adapted from one of my all time favorite cooking magazines, Cooking Light. Cooking Light does an incredible job at making delicious and healthy recipes, without sacrificing the good things that go into cooking or making any crazy substitutions. As much as I try to cook and bake healthy foods, I am not a fan of using substitutes like splenda or other sweeteners, as some light-recipes recommend. Cooking Light always has awesome recipes that don't taste "light." My mom and I have drawn inspiration from the magazine and their online recipe archive for years. Just like baking something gluten free is always more satisfying when you can't tell its gluten free, baking something healthy is definitely more satisfying when you can't tell it is healthy! Try this bread out, you won't be able to tell it is light or gluten free!

yum, yum.

Walnut Streusel Bread
**adapted from Cooking Light**

Streusel:
1/3 cup brown sugar
1/3 cup gluten free rolled oats (you can use regular here too)
1 tbsp gf flour mix (you can use ap flour here instead)
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp butter, melted
2 tbsp toasted, chopped walnuts

Bread:
2 cups gf flour mix (you can use ap flour here instead)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter, softened
2/3 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup fat free buttermilk

streusel!

layering

Preheat your oven to 350 degrees
To prepare streusel,  combine brown sugar, oats, 1 tbsp flour, cinnamon, and salt in a medium bowl
Add butter to streusel dry ingredients and stir well to combine
Stir nuts into streusel and set aside
In a large bowl, combine flour, baking soda, baking powder, and salt in bowl
In a separate bowl, mix together butter and granulated sugar on medium high until well combined
Add eggs to the wet ingredients one at a time, followed by vanilla
Turn your mixer down to a low speed and add the flour mixture and buttermilk alternatively to the sugar mixture, beginning and ending with the dry ingredients
Mix until just combined
Pour half of your batter into a 9x5 inch loaf pan, coated with cooking spray
Sprinkle half of streusel mix evenly over batter
Top with remaining batter, and swirl a tooth pick back and forth through the bread, reaching to the bottom of the pan
Sprinkle remaining streusel on top of batter
Bake at 350 for 60 minutes or until a tooth pick comes out clean from the center
Cool the bread for 10 minutes in the pan before removing and cooling completely on wire rack
enjoy!!!

the finished product.

hurricane cookies

You've seen it on the news, and if you haven't, turn the television on! Hurricane Sandy is here in full force, and cycling around the tri-state area. As I'm sure most of you can relate to, I'm working from home today. As much as the hurricane scares me, it is nice to have a day off from work (though I'm still hooked tightly into my email). Being home has also given me a chance to catch up on my baking. Just before the storm hit, in addition to doing my normal food shop to stock up for the week, I also bought a bunch of baking supplies. So far, I've made cookies and a bread, and it looks like cupcakes may be in my future. As long as I have power, the baked goods are definitely going to keep on coming. Baking not only calms my nerves, but if I'm going to be stuck inside, I might as well have something yummy to eat (My roommate made us spinach hummus for lunch)!!

These cookies are chock full of yummy. They are filled with chunks, plus are soft on the inside and just a little crispy on the outside. They are perfect hurricane cookies; very filling, and even (a little) healthy! While you still have power, cuddle up with a warm cup of tea and a cookie. If anyone wants to come join us as we hunker down, we have cookies! I can't promise there will be any left after the storm is over, but I will certainly make these again. These little balls of goodness are keeping my tummy and my head happy. I hope everyone stays safe and warm!

Sandy, these cookies are for you.

Hurricane Cookies

1 stick (4 oz) butter, softened
2/3 cup packed brown sugar
1 egg
1 tsp vanilla extract
3/4 cup gf flour mix (all purpose flour can be used here as well)
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp kosher salt
1 1/2 cups rolled oats (I used gf- make sure you check to see if they're labeled!)
3/4 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

pre

post (thank goodness we still have electricity!)

In a large bowl, cream together the butter, sugar, egg, and vanilla until very smooth
In a different bowl, whisk together the flour, baking soda, cinnamon, and salt
Stir your dry ingredients into your wet
Once combined, gently fold in the oats and chips
Chill your dough for 30 minutes in the fridge
While chilling, pre-heat your oven to 350 degrees
Remove the dough and roll into 1.5 in balls and place 2 inches apart on a greased baking sheet
Bake the cookies for about 11 minutes (if you are baking two trays at once, switch their position in the oven half way through
Remove the cookies from the oven and allow to sit for a few minutes on the cookie sheet
Transfer to a cooling rack, and enjoy!!

roll it up

There is something so yummy about a wrap (or a roll). I love being able to wrap something delicious up in a handy little package and take a big bite of yummy. Whether it is on the go, or sitting down for dinner, you can always get something good in a wrap. When ingredients are all rolled up together just right, they are fun to hold and even more fun to eat.

I also think rolls, be it sushi or a yummy taco, can be an amazingly fun dinner activity. I love cooking, and having friends over for dinner, so what could be better than a fun and easy food to make together? By having a make your own taco party, or roll your own sushi party, your friends can cook along with you, with out the complicated prep. It is also fun for everyone to be able to put their own spin on their dinner.

The idea for this dinner grew out of many a dinner at my local Thai restaurant. I absolutely LOVE summer rolls. They are fresh, flavorful, and seriously delicious. Flavors of Thai food are really wonderful. Not as heavy as other Asian foods, Thai food combines fresh vegetables and herbs, with peanuty dressings and flavorful sauces. The best part? I can eat (almost) everything! I am always trying to re-create my favorite restaurant meals in my own kitchen. This one, was seriously a success. This meal was filled with simple, delicious flavors, and was quick and fun to make. Plus, it was just as good made from scratch. I absolutely recommend you try this out with your roommate or a few friends- I promise you'll have fun!


Fresh Summer Rolls with Sesame-Peanut Dipping Sauce

1/2 container firm tofu
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp minced garlic
2 tbsp sesame seeds

6 rice paper wraps (I used brown rice paper wrappers from Star Anise Foods)
1 orange or yellow bell pepper, cut into match-sticks
2 large carrots, peeled cut into match-sticks
10 leaves of mint
1 cup lettuce

1 tbsp sesame seeds
1/4 tsp minced ginger
1 tbsp soy sauce (I used gluten free!)
1 tbsp warm water
1/2 tsp sesame oil
1 tsp lime juice
1 tsp rice wine vinegar
2 tbsp peanuts (chopped, or pounded, very finely- you could also use chunky peanut butter here!)

veggies

Combine soy sauce, sesame oil, and garlic in a baking dish
Cut tofu into 1/2 inch thick slices or strips of tofu
Place tofu in baking dish and allow to marinate for about 30 minutes
Remove tofu and coat sides with sesame seeds
Place the tofu in an oiled pan over medium-high heat
Cook for about 4 minutes on each side or until each side is browned
Remove from heat

tofu

Have a warm bowl of water on your work station
Carefully place the rice paper wrap into the bowl and work it around until the entire thing is wet
After about 30 seconds or so, the wrap will begin to feel soft and sticky
Remove the rap from the water and place flat on a plate
Pile on your veggies, mint, and tofu in any order that you want
Roll in the sides of your wrap, and roll it up!

dipping sauce

In a small bowl, mix together sesame seeds, ginger, soy sauce, water, oil, lime juice, vinegar, and peanuts
Mix well

Dip your rolls into the peanut sauce and enjoy!!
(We had this with a delicious broccoli slaw, also pictured!)

dip

soak

fill

fill some more

roll

enjoy!

a few of my favorites

hello, blogger world. It's been awhile, I've missed you! Thank you for still reading, its so hard to juggle working, studying, and writing, but I haven't stopped baking or cooking, and I'm ready to share it with you! The fall season is here, and with all of my studying, I've somehow found time to sneak away to the farmers market on the weekends (thank goodness). I've been cooking up some great new recipes, and will (hopefully) have time to post them over the next few weeks! So stay tuned, I promise you won't want to miss some of these yummies.

To start us off, I'll go back to an old favorite, re-worked. If you haven't gotten to know me by now, here's a mini-news flash: I love baked goods, chocolate, and peanut butter. The other day, when trying to think of a new, and yummy way to try and combine my favorite flavor combo. Lately I've been very into make breads and loaf cakes. I think there is something wonderfully fall-y about them. My pumpkin bread is one of my absolute favorite things to bake, and one of my creations that I feel 100% comfortable saying, is absolutely delicious! But, I've been trying to branch out a little bit and see what else is out there. You will see a few yummy bread recipes pop up here soon! To start off my new-found relationship with breads, I went with my old classic flavors. It seemed the perfect way to incorporate chocolate and peanut butter into something new and exciting.

This recipe came together easily and was simply delicious. The ingredients are basic, but the flavors are amazing. A word to the wise- this is not your average loaf cake. This is seriously out-of-the-park decadent, but seriously awesome. Cozy up with a warm cup of peppermint tea (or your hot drink of choice) and enjoy a (hefty) slice of this bad boy. It will be so worth it!

delicious.

Peanut Butter Chocolate Chip Pound Cake
(fits 1 loaf pan)

1.5 cups gf flour mix (or ap flour)
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup creamy peanut butter
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup dark brown sugar
 3 eggs
1 tsp vanilla extract
1 cup mini chocolate chips

baked to perfection

Preheat your oven to 325 degrees
Spray a loaf pan (8.5x4.5 inches) with non-stick cooking spray
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon
In a separate bowl, cream together peanut butter and butter with an electric mixer
Add the sugar to the butters and beat together for 5 minutes
Add the eggs and vanilla to the wet batter and mix until combined
Add the dry ingredients into the wet slowly, and mix until just combined
Stir in the chocolate chips and pour the batter into the pan
Bake your loaf for 1 hour and 15 minutes, checking the center of loaf at about an hour to see how it is cooking and be sure not to over cook (I like it a little under!)
Remove the loaf and let cool completely before slicing and eating!
enjoy!

yum!

berrylicious

To all of my blogger fans out there, first of all- thank you for reading my blog. It is so great logging in and seeing the numbers of people that have read my recipes. I love to cook and share my cooking with those I love. I hope that reading inspires you to do the same! I have to apologize though, because I have been seriously lacking in blog posts lately. Not that there is any excuse for not sharing my delicious creations with you, however I have been slightly pre-occupied lately between work, studying, and working on applying to graduate school. Most of my free time has been dedicated to the latter two, so for now, my blogging (sadly) takes a back seat. However, I have still been cooking and taking pictures so that I can share them with you when I have the time, like tonight!

A classic recipe that my mom loves to make is a blueberry crumb cake. For as long as I can remember, she always made this for brunches, to bring up to camp on visiting day, and for dessert after holiday meals. It is a classic family dessert, and beyond delicious. Eat it for breakfast, snack, or dessert, and I promise you won't be disappointed. Sometimes crumb cakes or coffee cakes can be challenging to make, especially with a yummy, crumbly topping. But, I am here to tell you that this recipe is easy and so delicious.

With the summer coming to a close, now is the prime time to take advantage of the last of the fresh berries that are still available and in season. Nothing beats summer produce and this recipe calls for fresh, not frozen blueberries, and I promise you- they are amazing. It is so worth the extra effort of using fresh berries. If you have the chance to pick your own and have a surplus, make this for your family and friends, it is a perfect way to display the freshness of the berries, allowing their flavor to shine through and not be overly masked by sugar, and your friends will love it!

Blueberry Crumb Cake

Cake
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups gf flour mix (or ap flour)
2 tsp baking powder
1/2 tsp salt
1/2 cup fat-free milk
1 tbsp gf flour mix (or ap flour)
1 pint blueberries

Topping
1/2 cup sugar
1/3 cup gf flour mix (or ap flour)
1 tsp cinnamon
1/4 cup butter, softened

berries

topping

perfection.

Preheat your oven to 375 degrees
Beat together butter and sugar until fluffy with an electric mixer
Beat in egg and vanilla
In a separate bowl, whisk together flour, baking powder, and salt
Add the dry ingredients to the butter, alternating with the milk, beginning and ending with dry ingredients
Mix until just combined
In a large bowl, mix the blueberries with 1 tbsp flour to coat them, and fold them into the batter gently
Pour the batter into an 8x8 pan greased and lined with parchment paper
Combine the remaining sugar, flour, and cinnamon in a small bowl
Cut the butter into the dry ingredients with a fork or pastry blender until crumbly
Sprinkle the topping evenly on the batter
Bake for 1 hour or until the center comes out clean
Cool and enjoy all day long!

soup season

Soup is one of my all time favorite things to cook. As we move closer and closer into fall (and winter, gah!), you'll see soup recipes popping up all over my blog. There are so many amazing and creative way to combine ingredients into a soup or stew. And honestly, in my opinion (and to be fair, I am ALWAYS cold), there is nothing better than curling up with a steaming bowl or mug full of soup. The great thing about soup is that you can turn any ingredients into a  great soup; all you need are some spices and herbs, some water, and some amazing vegetables. Honestly, if you've never made a soup, just give it a try- now is the season!

I definitely get my passion for soups from my mom. For as long as I can remember, she has always spent Sundays in my house cooking up a storm. Because she works full time, and truly cares about my family having wonderful home-made meals, she often makes a few things on Sundays that can be eaten throughout the week, and one of those things is always soup. She is seriously a soup goddess-- she sometimes has 3 pots of different kinds of soup working on the stove. Growing up her chicken soup with matzah balls and alphabet pasta was always my favorite. And while she does make a mean matzah ball soup, my appreciation has grown over the years for her other soups as well.

She also introduced me to one of my favorite kitchen tools, the immersion blender. With this up-right stick blender (that I have written lovingly about in the past), you can blend just about anything right away. One of my mom's classic soups is what I love to call her "green soup". Essentially it is a blended soup filled with whatever fresh veggies and herbs that we have lying around my house- let me tell you, it is a serious winner. So easy to make, so fresh and delicious, it is a great way to use up whatever yummy veggies you have in your kitchen. The next time you're craving soup, check out this delicious and easy soup!


Green Soup

1 tsp olive oil
1 small onion, chopped
2 large heads of broccoli, chopped
1 head cauliflower, chopped
1 medium zucchini, chopped
1 leek, chopped (optional)
1 medium white (or regular) sweet potato, cubed
4 cups of water (+ or -, depending), added slowly across cooking time
2 tbsp fresh herbs (I used chive, parsley, basil, rosemary, sage, and dill)
Salt and pepper to taste
1 tsp garlic powder

veggie party

herbalicious

Heat olive oil in a large soup pot over medium heat
Add in your vegetables and allow them to start sweating down
Season with salt, pepper, and garlic
After they have cooked for about 10 minutes, add 2 or so cups of water (be careful here- add enough water to fill up the pot about 2/3 of the way, but do not drown your veggies!)
Cover and allow to cook for an hour or so
Add in your fresh herbs, and add water if you feel like your soup will be too thick
Using your immersion blender, blend your soup until it is smooth and almost creamy
If you like thinner soup, add more water in slowly until you've reached desired consistency
enjoy!

yum.

getting corny

There is something so special about corn bread, it's hard to put your finger on it. Corn bread is the quintessential combination of sweet and savory. It has incredible texture, layers of flavors, and can be paired with everything. It can compliment breakfast, lunch, and dinner. The only problem is, it is really hard to get that perfect harmony that makes up incredible and delicious corn bread. It is so easy to make corn bread way too dry, crumbly, and flavorless. While you can always jazz corn bread up with butter, jalapeno, or something fruity, at the end of the day, a good corn bread in my book can stand alone without any toppings or distractions.

My sister loves corn bread. When we were young my sister loved ordering corn bread whenever she could (fond memories of Boston Market). Since it was her last weekend home, my mom wanted to make something special for her (we ended up making a lot of somethings special, whoops)! Taking on corn bread can be a daunting task. While we have made it before, it just never has turned out exactly how we've wanted it to. Finding a good ratio of corn meal to flour is very important and hard to do, not to mention keeping it from drying out. This corn bread recipe however, is so incredibly moist, and just the right amount of sweet. It is a wonderful balance of sweet and savory, eaten simply as breakfast, or on the side of a delicious bbq dinner (as it were). Really, look no further than this recipe. My mom and I have already decided that this will be gracing our Thanksgiving table (yes, we do plan this far in advance). Make in a 9x9 pan, or muffin tins- either way, you will not be disappointed!

sweet, savory, delicious.

Moist Honey Corn Bread

1 cup yellow cornmeal
1 cup gf flour mix (ap flour would work here as well)
1 tbsp baking powder
1/2 cup granulated sugar
1 tsp salt
1 cup skim milk
2 large eggs
4 oz butter, melted
1/4 cup honey

oven ready

golden perfection

Preheat your oven to 400 degrees
In a large bowl, sift together the cornmeal, flour, baking powder, sugar, and salt
In a separate bowl, whisk together the milk, eggs, butter, and honey
Mix the wet into the dry ingredients and stir together until just mixed
Pour into a 9x9 greased baking dish
Bake for 25 minutes or until the top begins to brown, and a knife comes out of the center of the bread clean
Enjoy!!