Archive for September, 2013

Pumpkin Chocolate Chip Cookies (Gluten & Dairy Free)

I know, I know……I’m kinda on a pumpkin kick these days! Can you tell I’m ready for fall!? LOL  But really, what are you supposed to do with a huge ole can of pumpkin, especially when you’re freezer is full! I’m ok with it, cause I love pumpkin, so I’ll just keep the delicious pumpkin recipes coming! If you haven’t made the pumpkin swirl brownies I posted last you definitely need to! I made them in a mini muffin tin the 2nd time i made them and OMG, so stinking good! Addicting actually….good thing I can blame eating 4 of them in a day on being a prego craving! LOL Anyways…on to today’s recipe; Pumpkin Chocolate Chip Cookies. I had to make these twice because the first time i made them, I used the entire cup of shortening; bad mistake because I didn’t realize that shortening is made of mostly soybean oil, and with a soy allergy, lets just say the stomach-ache wasn’t worth it! But…these cookies were sooo yummy i wanted more! So, after I gave the entire batch away to hubbies office (which were devoured in less then 5 minutes!) I gave it another try! I substituted half the shortening for applesauce, and used my non-dairy butter for the other half instead of shortening. They turned out a little lighter and fluffier then the first batch but less greasy and much more healthy! They were eaten very happily and with no tummy troubles! All in all a winner in the end thats not only super tasty, but allergy friendly, and quick and easy to make! That said… hope you’ll give them a try and enjoy! 🙂

Pumpkin Chocolate Chip Cookies (Printable Version)

Pumpkin Choc Chip Cookies

Ingredients:
•    1/2 cup shortening or non-dairy butter
•    1/2 cup applesauce
•    1 cup white sugar
•    1 cup canned pumpkin puree
•    1 egg
•    2 cups gluten free flour
•    1 tsp xanthan gum
•    1 tsp baking soda
•    1 tsp cinnamon
•    1 tsp salt
•    1 cup Ghiradelli semi-sweet chocolate chips

Directions:
1.    Cream shortening/butter, applesauce, sugar, and pumpkin.
2.    Add egg and mix well.
3.    Add sifted dry ingredients and mix.
4.    Mix in chocolate chips.
5.    Using a cookie scoop, drop onto greased cookie sheet.
6.    Bake at 375 for 10-12 minutes.
7.    Remove from oven and cool on pan 3 minutes.
8.    Remove from pan and place on cooling rack.

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Maple-Bacon Muffins

I don’t know what it is about the combination of maple and pork, but it is soooo stinking good! These muffins are amazing! They’re sweet and meaty with chunks of caramelized bacon bits and maple syrup. Not only is there maple syrup in the batter, but you drizzle it over the tops of the muffins for an even more intense maple flavor. Caramelizing the bacon bits really enhances the flavor and adds a sweet kick to these! They’re moist and fluffy, and even the leftovers are really good! They do take a little work to make, but I took the lazy prego shortcut and used the pre-cooked bacon bits from Costco and just heated them up in a skillet with the brown sugar and caramelized them that way…whatever works right!?  So, if you have a meat-lovin’ man in your life, or favor the sweet & savory combo, these are really gonna hit the spot! They scored big points with hubby and are prego taste-bud approved, so give em a try and enjoy! 🙂

Maple-Bacon Muffins (Printable Version)
Maple-Bacon-Muffins
Ingredients:
Caramelized bacon bits:
(6 slices of bacon+ 6 teaspoons of light brown sugar)
1 cup gluten free flour
1/2 teaspoon xanthan gum
1 Tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
2 tablespoons canola oil
1/3 cup + 1½ teaspoons pure maple syrup
1/2 cup almond milk + dash lemon juice

Directions:
Preheat oven to 375° F.

Make caramelized bacon bits:
Cut 6 slices of bacon into small pieces. Sauté over medium-high heat until half-cooked. Drain fat. Add 6 teaspoons light brown sugar. Stir and continue stirring over heat until bacon bits are cooked through. Set aside to cool.

Combine flour, gum, brown sugar, baking powder, baking soda, and salt. Make a well in the center. Add egg, canola oil, milk, and 1/3cup of the maple syrup. Whisk the batter until well blended. Fold in the bacon bits, reserving enough to sprinkle over the muffin tops.

Coat 6 muffin cups and top of muffin pan with non-stick spray. Divide batter among the 6 sprayed muffin cups. Sprinkle the reserved caramelized bacon bits over the top of each cup’s batter and drizzle ¼ teaspoon of maple syrup on top of each muffin.

Bake 15 minutes (mini-muffins: 8 minutes) or until a toothpick inserted comes out clean.

Pumpkin Swirl Brownies

I am SO ready for fall! I absolutely love everything about Autumn; the crisp cool air, the beautiful leaves falling, a cozy fire in the fireplace, roasting marshmallows in our backyard bonfire, wearing comfy jeans and sweaters, and not to mention the food! Fresh crisp juicy apples right off the tree, fresh pressed apple cider, and pumpkin spice anything,….I could go on and on! LOL I’ve been in the mood lately for pumpkin, but also for chocolate….thus a new creation was born; Pumpkin Swirl Brownies. Ohhhh my goodness these are soooooo stinking good! I put mine in the fridge so they would keep longer (ha who was I kidding?!), and it was the best move Ive ever made! These taste just like pumpkin pie but with a brownie crust! Totally the best of both worlds! I think I ate almost the whole pan by myself, but hey, I’m eating for two now right, so it’s ok! These would probably be really tasty with whip cream on the top too! These are definitely on my top fall dessert list now, so Im sure they’ll be made quite often around here! Hope wherever you are it’s starting to cool down, and we can all enjoy some cozy fall weather! Get a great start on it by making these….trust me you’ll be thanking me later! LOL  Enjoy! 🙂

Pumpkin Swirl Brownies (Printable Version)
Pumpkin-swirl-brownies
Ingredients:
4 tablespoons non-dairy butter
1/3 cup dark chocolate chips
1 cup gluten free flour
½ teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar
2 large eggs
1/2 tablespoon pure vanilla extract
1/2 cup + 2 tablespoon solid-pack pumpkin
2 tablespoon vegetable oil
1/2 teaspoon pumpkin pie spice
1/4 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips, optional

Directions:
1.    Preheat oven to 350 degrees. Grease an 8×8 inch glass baking dish.
2.    Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined.
3.    Beat in the flour, gum, baking powder, and salt in a large bowl; set aside.
4.    Melt chocolate and butter in a heatproof bowl in microwave, stirring occasionally until smooth.
5.    Divide batter between two medium bowls. Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, and spice.
6.    Pour half the brownie mixture into the pan first and then top with the pumpkin batter. Put spoonfuls of the brownie mixture on top and use a knife to swirl batter. Sprinkle with nuts and chocolate chips, if desired.
7.    Bake until set, 30-35 minutes. Cool on a wire rack.

Baked Bacon-Wrapped Chicken Thighs

Quick, easy AND delicious? Yep, it can be done! And really, who doesn’t love bacon wrapped uhm, anything?! That seems to be the new craze these days, and yes I guess I have been sucked into it! I don’t even like bacon that much, but you wrap it around something and cover it in a sugar-spice mixture and bake it and I’m all in!  I went with chicken thighs because the dark meat stays much more tender and juicy then white meat, and I have a picky dark meat loving husband! Now we don’t have to fight over who gets the dark meat! These were even good leftover, I just stuck them back in the oven for awhile to crisp up the bacon again, because lets face it, there are few things worse then slimy bacon! LOL These are really good with roasted potatoes or a rice dish… or you can make these as appetizers or snacks; they’d be great for football season! Feel free to change up the spices, you can make these tasty little guys spicy by adding or substituting the paprika with chili powder, I’m just not big on spicy. Well, I will keep it short and simple, just like this recipe; so give em a try and enjoy 🙂

Baked Bacon-Wrapped Chicken Thighs (Printable Version)
Photo Aug 24, 8 12 43 PM
Ingredients:
6 boneless, skinless, chicken thighs
6 slices thick-sliced bacon
1/2 cup brown sugar
1 teaspoon paprika
¼ teaspoon dried parsley flakes
Dash garlic powder

Directions:
1. Preheat oven to 350 degrees F.
2. Cover a jelly roll pan with foil. Place a rack on the pan and coat with nonstick cooking spray.
3. Cut chicken thighs in half. Cut each bacon slice in half. Wrap each chicken thigh with bacon and place on rack in pan.
4. Stir together brown sugar, paprika, parsley and garlic. Sprinkle over chicken and rub in.
5. Bake at 350 for 40 to 45 minutes or until chicken registers 180 degrees.

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