Gluten Free Pumpkin Spice Muffins

October 19, 2012 By

 

I sort of fell into these gluten free pumpkin spice muffins. The other day the boys got home from school and it just turned into one of those days. You know the kind I’m talking about, where everything you do seems to be wrong. That was what happened with dinner. My steak was still frozen so I needed to go to plan B, also known as Breakfast for dinner. The boys requested pancakes so I quickly grabbed our King Arthur Gluten Free Flour and whipped up my Gluten Free Pancake batter. My husband was frying up the bacon and the whole house was in a whirlwind. I poured the pancake batter and waited for it to bubble, but when I went to flip the pancakes over they wouldn’t flip. They just sort of folded in the middle, and they got all gooey. I tried another one. It did the same thing. That is when it dawned on me to look at the box. Yep, I had not picked up the Gluten Free Flour, I had picked up the King Arthur Flour Muffin Mix, Gluten Free, 16-Ounce (Pack of 3)! So I grabbed the muffin pan, added the rest of the mix and made muffins instead. These are light, beautiful muffins that the kids just love. They are a family favorite now.

Pancake Muffins

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Gluten Free Pumpkin Spice Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Gluten Free (and dairy free) muffins inspired by pumpkin spiced pancakes
Ingredients
  • 1 Box King Arthur Gluten Free Muffin Mix
  • 1½ Cups milk of choice, rice, hemp, almond, cows
  • 3 Tbs coconu oil, melted - can substitute butter if not dairy free
  • 2 eggs
  • 1 teaspoon gluten free vanilla
  • ½ teaspoon salt
  • 2 teaspoons aluminum free baking powder
  • 2 teaspoons pumpkin pie spice
  • pecan halves
  • white chocolate chips (optional - These are NOT dairy free)
Instructions
  1. Preheat oven per Muffin Mix directions.
  2. In a large mixing container, mix the wet ingredients.
  3. Add the dry ingredients except the pecans and white chocolate chips.
  4. Line muffin pan with papers.
  5. Pour muffin mix into lined muffin pan.
  6. Top with pecan halves and white chocolate chips if using.
  7. Bake per Muffin Mix directions or until toothpick inserted into center comes out clean.
  8. Muffins may require additional cooking time.
  9. Remove from oven and allow to cool in muffin pan.
  10. Once cool, remove from pan and serve.
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Honey Caramel Pecan Candy

September 19, 2012 By

Honey Caramel

With the holidays coming up and the cooler weather settling in I started to think about making candy. I love to bake but with being Gluten Free sometimes it is hard to come up with really wonderful GF baked goods. But candy is another story. I adore caramel, but most recipes I found contained either evaporated milk in a can or corn syrup. Although you can get organic corn syrup I figured people have been making caramel for a much longer time then they have made corn syrup so their had to be a more natural alternative. Honey! This basic recipe can be found all over the internet so I have no idea who to credit with this. I’m guessing that is because it has been around forever.

Honey Caramel Pecan Candy

5.0 from 1 reviews
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Honey Caramel Pecan Candy
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
a comforting caramel made with simple, natural ingredients
Ingredients
  • 1 cup honey
  • 1 cup cream
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  • pecan halves
  • candy thermometer
Instructions
  1. Place the thermometer in the sauce pan.
  2. Line a baking sheet with parchment.
  3. Heat the milk in the large sauce pan over medium high heat until it begins to bubble.
  4. Add the honey and salt and reduce to medium heat.
  5. Stir continuously.
  6. Bring to 250 degree Fahrenheit, this could take 30 to 45 minutes.
  7. Remove from heat and stir in vanilla.
  8. Pour out and allow to cool some.
  9. MAKE SURE THE CANDY IS NOT TOO HOT - then cut pieces and shape them as desired.
  10. While candy is still warm place a pecan half on top.
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Maryann’s Honey Roasted Nuts

September 4, 2012 By

 

 

Don’t you just love the smell of those Bavarian roasted nuts you find in malls across America? I do too. But you know me, I had to find a way to control the ingredients, so I decided to make some myself. I have been struggling to remain ice cream-free in an attempt to help control my weight but sometimes I still wanted something a little sweet in the evenings, enter the Honey Roasted Nuts. And I don’t know about you, but one of my all time favorite salads makes use of some wonderful Honey Roasted Nuts to dress the salad just perfectly, so this seemed like a win-win-win situation. I could make my own, control the ingredients and use them in several different ways.

For the following recipe I used pecans since they are one of my favorite nuts, but you could easily substitute walnuts, almonds or peanuts if you like. I enjoyed making them, they leave your home smelling amazingly fragrant and if your kids are like mine they will be begging to try some.


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Maryann's Honey Roasted Nuts
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Easy to prepare Honey Roasted Nuts great for snacking, using in salads or giving as a gift during the holidays.
Ingredients
  • 3 Cups nut of choice
  • ¼ Cup sugar
  • ½ to 1 tsp cinnamon
  • ¼ to ½ tsp ground nutmeg
  • ¼ to ½ tsp ginger
  • ¼ tsp clove
  • ¼ to ½ tsp ground cardamon
  • ½ tsp salt
  • ⅛ cup honey
  • ⅛ cup maple syrup - or you could use all honey instead
Instructions
  1. Preheat oven to 325 degrees
  2. Line a cookie sheet with parchment paper, I used a sheet with sides
  3. In a large bowl mix the nuts with the honey and maple syrup until nuts are well coated
  4. Spread nuts in a single layer on the cookies sheet and roast for 10 minutes in the oven
  5. While the nuts are roasting mix the remaining ingredients, the sugar and spices in a bowl
  6. Once the nuts have roasted remove them from the oven and let them cool 2 minutes
  7. Sprinkle the slightly cooled nuts with the sugar mixture making sure to cover all side
  8. Serve or store in an air tight container
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Bubble Tea Smoothie Recipe

August 30, 2012 By

Our middle son likes JUNK. Just ask him, he will tell anyone and everyone that he likes junk food more than real food. Argh, no matter what I do that kid just doesn’t want to eat healthy. Every morning my husband, the ultimate smoothie maker in our home, whips up a delicious smoothie for us for breakfast. This is what my husband and I eat for our meal, but we use it as a supplement to the boys’ breakfast. Each one has a glass, our younger two get small juice glasses filled with the nutritious drink, while Matthew gets a much larger portion. He actually really enjoys his smoothie. Usually Nico just leaves his sitting there and won’t touch it until it is time to go to school, at which point I just have to give in and let him go without it. Then I got smart. I decided to introduce tapioca pearls like they use in bubble tea and create a Bubble Smoothie. I gave Nico a good size straw and boom! The smoothie was gone. Now I simply add a few teaspoons of the tapioca every morning and no more untouched smoothie glasses.

Tapioca Pearls

Tapioca bubbles in simple syrup

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Bubble Tea Smoothie Recipe
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Recipe type: Drink
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
A great smoothie enhanced with tapioca "bubble" make this a kid friendly, nutritious drink!
Ingredients
  • Tapioca
  • ¼ cup dry large tapioca pearls
  • ¾ cup water (or more)
  • Simple Syrup
  • 1 cup water
  • 1 cup sugar, organic
  • Smoothie
  • 1 banana
  • 1 cup ice
  • ½ cup water
  • 1 scoop vanilla protein powder sweetened with stevia
  • 1 handful fresh spinach
  • 1 carrot
  • 5 strawberries
  • 1 Tbs natural peanut butter (optional)
  • additional fruit as you like (optional)
Instructions
  1. To make the tapioca bubbles place the tapioca and ¾ cup water in a sauce pan and bring to a boil.
  2. Simmer for 30 minutes or until the pearls become soft, stirring occasionally to prevent sticking.
  3. While pearls are cooking, make the simple syrup.
  4. In another sauce pan heat 1 cup water and sugar, do not boil, until sugar dissolves.
  5. Once tapioca pearls have cooked and gotten soft and translucent, drain and immediately store in enough simple syrup to cover.
  6. Refrigerate until needed.
  7. In a blender or VitaMix blend all ingredients for the smoothie.
  8. Divide into glasses.
  9. Spoon 1 to 2 teaspoons of tapioca "bubbles" into the glasses and enjoy with a straw large enough for the tapioca bubbles to pass.
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