chocolate graham cookies and double chocolate muffins

These recipes should have been here a LONG time ago and I'm tired of coming back looking for them only to realize that i didn't post them! 

Gluten/Dairy/Egg free Chocolate Graham Cookies (Like teddy grahams without the teddy)

1/2 cup millet flour
1/2 cup buckwheat flour
2 Tbs cocoa powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2.5 Tbs coconut sugar (works better if you grind it into a powder)
1 Tbs molasses (or maple syrup)
2 Tbs coconut oil, melted
1/2 tsp vanilla
3-6 Tbs almond milk(start with 3 add more as needed)

Preheat the oven to 350 degrees. 

Mix together the dry ingredients (including coconut sugar). Mix together the wet ingredients in a separate bowl. Combine wet & dry. Add more milk a little at a time until the dough becomes easier to work with. roll out the dough and cut into whatever shape you want - I have done these as simple squares and also as little 'men' with a cookie cutter - to roll out the dough it is usually necessary to put it on parchment paper and cover with plastic wrap or another piece of parchment paper.. it is tricky rolling out GF dough - dusting with extra buckwheat flour can help.  Oh and you want them about 1/8" thick. Move to baking sheet (on parchment paper). These will keep in the pantry for a couple weeks in a airtight container. (if you don't eat them first, which, believe me, you will want to, I am not a teddy graham eater but i would eat the entire batch of these)


Double Chocolate Muffins (Vegan, GF, DF)


1/2 cup millet flour
1/2 cup sourghum flour  
1/2 cup + 4 tbs tapioca starch
1/2 cup teff flour  
1/2 cup cocoa powder  
1 teaspoon baking powder  
1/2 teaspoon baking soda  
1/2 teaspoon salt 
1 and 1/3 cup coconut sugar  
2 teaspoon chia seeds (mixed with 6 teaspoons cold water + set aside for 5 minutes, stirring occasionally until thick)
2 tablespoons coconut oil
1.5 cup non-dairy milk, I used rice milk
2 tablespoons apple cider vinegar
1 teaspoon pure vanilla extract 1 cup chocolate chips/chunks extra chopped dark chocolate or nuts to sprinkle (optional)

Preheat oven to 350F. 

Combine dry ingredients in a bowl, Combine wet ingredients in another bowl - Add Chia seed mixture and combine thoroughly. Add wet to dry.  Add chocolate. As with all muffins, do not over mix.  

Line muffin tins (this recipe is weird, and makes about 20 muffins, not 24), spray liners lightly with cooking spray.  Bake 25mins 


Freeze if not consumed the same day - I freeze on a rack and then put them in a ziplock bag, results = amazing.

YUM :)

Gluten Free Vegan Zucchini Cake/Brownies

• 1 cup coconut sugar (or other sugar) 
• ⅓ cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 cup coconut flour
• ½ cup tapioca flour
• ½ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon xantham gum
• 2 cups shredded zucchini, packed (I usually puree the zucchini, i like the texture of the cake better that way)
• chocolate chips (optional)

Preheat oven to 350 

Combine dry ingredients in a medium mixing bowl, Combine wet ingredients in another container (mix well)  -  add wet to dry, combine (don't over stir, actually, stir as little as possible while still mixing) add 1/2 to 1 cup chocolate chips if desired -- pour in a 9x13 greased pan and sprinkle chocolate chips on top.  (unless you plan to frost the cake, then you can skip the chocolate chips on top, or skip them all together)

Bake at 350 for 25-30 mins 

allow to cool before slicing - cake may taste under done before it cools

Meat balls & fudge-pops.. yeah..

yeah,  two things that do not and should not go together - these are just the recipes i need to get down before i forget what I did.. 

 Sorry, no pictures today.. 

(Gluten, Dairy and egg free) Meatballs

3lbs of ground beef (grass fed, if possible)
Italian seasoning & garlic salt to taste
1/4 cup gluten free flour
1 8oz can tomato sauce
2-3 tbs ground flax
1-2 tsp chia seeds 

Combine ingredients (with your hands, meatloaf style) and then roll into balls about an inch across - put on parchment paper on a baking pan (something with sides, so the grease doesn't drip off the pan) - bake at 375 for about 20 mins or until they are cooked, and browned :)  - These freeze well, I put them on a cooling rack (after blotting off the grease) and freeze them and then put them in a gallon ziplock bag 

Fudgepops

I've tried a banana based fudge-pop type recipe  - my kids LOVE it, but I HATE bananas .. 

So, for me, I made these

1 cup full fat coconut milk
1/2 box of silken tofu
2 tbs pnut butter
2-3 tablespoons cocoa powder (or to taste)
1 tsp vanilla 
pinch of salt 
1/4 cup sugar (or to taste)

Pour into ice pop molds and freeze :)

Yummy chocolate chip cookies (Gluten and Dairy free)

I must find a way to make these without eggs...

Ingredients:

• 1 cup vegan butter substitute
• 1 cup millet flour
• 1 cup sorghum flour
• 1/4 cup tapioca starch 
• 2 tablespoons arrowroot powder
• 1 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup raw sugar
• 1 1/4 cups coconut sugar (or brown sugar)
• 1 whole egg
• 1 egg yolk
• 2 tablespoons milk alternative (i used rice milk)
• 1 1/2 teaspoons vanilla extract
• 1-2 cups semisweet chocolate chips

1. Preheat the oven to 375 degrees F.
2. combine the flours, starch, arrow root, xantham gum, salt and baking soda in a medium bowl. Set aside.
3. In the stand mixer bowl, combine both sugar and melted butter, cream together on medium speed for 1 minute.  Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Turn off the mixer and add the chocolate chips and stir to combine.
4. Chill the dough in the refrigerator for at least 1 hour.
5. Using a tablespoon, gently roll the dough into balls and place on parchment-lined baking sheets. Bake for 8-10 minutes, or until slightly golden around the edges. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack by pulling the parchment paper off the pan, for best results cool completely on the parchment paper.  

 

Catch up (Bread, Pie, and bath products!)

I've been making a lot of stuff lately.. just didn't have time to post it all separately! 

PIE!

first - and obviously  most important - coconut whipped cream.  yum.  I added 3 tbs of raw sugar to a double batch .. super yum.  used it to top this yummy chocolate pie for Christmas dessert.

Cookie Army!

Yummy GF & V "teddy" grahams - also pretty easy :) 

Yummy Bread

I found an GF & V bread recipe that is easy and tasty. 









Homemade Coconut milk shampoo - smells yummy, but can't really eat it.  My kids' hair has been getting dry, and this solved the issue in one bath!

Sugar scrub - made this as part of Christmas Gifts, it smells yummy and works great too!
 
Homemade Lotion - loving this stuff too! (also gave some as Christmas gifts)  

So that is pretty much what I've been up to ...  probably won't be trying many new recipes for a while! getting ready for baby :)

Vegan Gluten Free apple pie crumb muffins..

I decided I REALLY wanted to make apple crumb cake muffins... these did not turn out looking all that great - but they taste AMAZING, so i'm willing to overlook their appearance and try to work on that later.. 

Apple Pie-Crumb Cake Muffins

For muffins:
1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca flour
1/4 cup + 2 tbsp sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/8 tsp cloves
1/4 tsp salt
3/4 cup apple juice
1/4 cup coconut oil (melted)
1 tsp vanilla extract
1/2 cup grated apple
1/2 cup chopped apple (1/4-inch pieces)
1/2 cup chopped pecans

For Topping:
1/4 cup rice flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp allspice
1 tbsp coconut oil
1/4 cup chopped pecans

In a small bowl, mix the topping ingredients, drizzling on the oil and mixing with your fingers until crumbs form. Set aside. Preheat oven to 375°F and grease twelve-muffin tin.

In a large bowl, sift all the dry muffin ingredients. Stir in the wet ingredients. Fold in the grated and chopped apple and nuts.

Fill each muffin cup two-thirds full and sprinkle the topping over each muffin. Go easy on the topping - just a little more than a dusting and they would probably look a lot better.  Bake for 18-20 minutes. 

Muffins - Gluten free & Vegan

Carrot-Apple-Raisin Muffins 

 

1/2 cup olive oil

1 cup honey

1 tablespoon pure vanilla extract

2  teaspoons cinnamon

2 cups grated carrots

1 large apple, peeled cored, and grated/shredded

1 tablespoon lemon juice

1 cup raisins

1/2 cup oats or seeds

1 cup Sorghum flour

1 cup millet flour

1 cup tapioca starch

3/4 teaspoon xanthan gum

1 1/2 teaspoons baking soda

1/2 teaspoon salt

 

 

 Preheat oven to 350. Line a muffin pan with 12 muffin liners.

 

 In the bowl of a stand mixer, combine the oil and honey.

Add vanilla and cinnamon and mix for 20 seconds.

In a separate bowl, combine the carrots and apple, and then toss with the lemon juice. Add to the mixing bowl. Mix for about 20 seconds.

Mix in the raisins and oats/seeds

In a separate bowl, combine the flours , xanthan gum, baking soda and salt.

Add the dry ingredients to the wet and mix until just combined.

Fill the liners to the rim with batter.

Bake in the center of the oven for about 35 minutes (though mine were done around 25 this time) or until golden brown on top, rotating the pan halfway through. let cool in the pan for 5 minutes before transferring to a cooling wrack.

Zucchini Muffins! 

 2 tbsp ground flaxseed + 6 tbsp water  (“eggs”)
1/2 cup olive oil
1/3 c honey
1 cup shredded zucchini
1 tsp vanilla
1 tsp cinnamon and/or pumpkin pie spice
1 1/2 cups sorghum/millet flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup loosely packed raisins
1/2 tsp sea salt

Preheat oven to 350F.  Mix the flax egg and set aside for about 5 minutes. Mix the olive oil, honey, zucchini and vanilla in a medium bowl.  Stir in flour, baking powder, baking soda and sea salt; mix until just wet and ingredients are combinned; fold in raisins. 

Pour patter into 12 lined muffin tins.  Bake about 18 minutes or until browned and a toothpick comes out clean.
 

The best gluten free pancakes..

yes, they are the best, and trust me - we've tried a lot.  this recipe was originally published in Living Without magazine.. I found it here.

We usually quadrupedal this recipe, left overs are wonderful. 

¾ cup brown rice flour or millet flour
½ cup sorghum flour
¼ cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
2 large eggs
1 teaspoon vanilla
3 tablespoons sugar
1 cup almond milk

1/2 cup water

1 teaspoon oil (coconut, olive etc.)

Mix together dry ingredients, then add eggs, vanilla and sugar. Next add milk slowly, until batter is desired thickness. Do not over-mix!
 

The batter is thick, but should be bubbly and you will probably have to spread batter out in pan. Cook until pancakes have bubbles throughout and bottom is lightly browned. Flip with a spatula and cook briefly until done.


UPDATE:  we LOVE these pancakes!!!! They also make GREAT waffles! We make them with homemade rice milk now, and they seem to brown better than with the almond milk.

 

Summer baking..

Baking in the summer? Truth is, i just can't do it.. not in the house anyway.  It is just too hot.  

So last week, we decided to try out baking on the big green egg and it was a huge success!

We made my favorite muffins. 

Pumpkin Bread!

and a summer favorite, Chocolate Zuchinni cake!

next time, we're going to try making bread ...

bagel fail = awesome

I set out to make some bagels..   well, lets just say one too many substitutions and it just wasn't happening..  the results are .. amazing.

Wet ingredients
4 room temperature eggs
4 tbsp coconut oil
1/4 cup rice milk
1 tbs honey
1 tsp cider vinegar

Beat wet ingredients then add:

1/2 cup potato starch
1/2 cup tapioca starch
1 cup rice flour
1/2 tsp baking soda
1/2 tsp baking powder
optional: 1/2 cup pulp from home made coconut milk

Beat some more ..  now, if you're lucky this will turn into a ball of dough - if you're me, it will turn into a watery cake batter .. pour it into a greased 8x8 pan, bake at 350 for 30-35 mins, it looks like corn bread.

serve warm, topped with strawberries or some non-dairy butter .. sooooo good, i hope i can make this mistake again.

Rice Krispies Treat - but better!

run out of marshmellows? or looking for something with a bit more nutritional value? 

 NutButter & Honey Rice Krispie Treats

• 3 cups brown rice krispies
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup nut butter (i used sunbutter, but i think they'd be AWESOME with cashew or almond butter)
• 1/2 cup honey

mix nut butter, honey, vanilla and salt and melt in the microwave or on the stove top (it doesn't take much) then add the rice krispies and stir until they are all covered - pour mixture into a wax paper lined 8x8 square pan and cut into squares after it cools!  I also added chocolate chips - these were super yummy, just as much a treat as the brownies i made last week and also allergen friendly!

Now i just need to catch up on all my other baking.. we are out of corn muffins, granola bars, bread, and muffins .. EEK!

4 things, to catch up.

What i've been doing. 

1. Eating and making Amazing bread. (this recipe.) I let it rise a bit too long, so it was mis-shapen and really tall - HOWEVER, i used freshly ground rice flour (like right that min before i put it in the bread) and IT WAS SO GOOD!!!  fresh flour makes SUCH a huge huge difference.  This was a double batch.

 2. practicing for the 2nd annual Flats Challenge! This is Jamie, age 4, to the right - in his night time diaper. amazing.

3.  pineapple orange ice cream! WOW!!  about equal parts frozen orange slices and frozen pineapple chunks + apple juice to sweeten.. throw it all in the vita-mix and serve immediately.  YUMMY.

4. Mollie was REALLY happy about how many sight words she can read!

Allergy friendly brownies!

I did it! Finally! 

 Jamie is turning 4 tomorrow - today he had his 'birthday party' after our homeschool co-op  - Among the group we have allergies to dairy, gluten, egg, corn, and peanuts (and more!).  

Jamie requested brownies or chocolate cake..  

This is what i came up with after a failed chocolate cupcake recipe..  

Black bean (egg free) brownies!

• 1/2 cup millet flour
• 2 tbsp unsweetened applesauce
• 1 can (or equivalent) black beans, drained/rinsed
• 1/4 cup cocoa
• 1.5 tbsp oil (i used grapeseed)
• 1 tsp pure vanilla extract
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup choice of sugar (I used 1/2 coconut 1/2 raw sugar) 
• 1/2 cup chocolate chips 

Process all ingredients except chocolate chips in food processor until smooth.  Stir in chocolate chips, reserving some to sprinkle on top.  Bake at 350 for about 25-30 mins in a greased pan (8x8) until they pass a tooth pick test and have begun separating from the edge of the pan. 

Black bean brownie cupcakes WITH egg.

 These starwars cupcakes are regular black bean brownies decorated with William-Sonoma Starwars cupcake stencils. 

Oh, and I also made these chocolate fudgsicles (in case the brownies flopped, but the kids got to eat both!) they seemed to REALLY like them!

ice cream!!

ICE CREAM!!! (this is me screaming for ice cream..)

I have simply gone without the amazing yumminess of ice cream for well over a year now - settling for occasional fruity sorbets ... ok, they are good, esp. pineapple "dole whip" variety.   but its just not the same as a big bowl of chocolate ice cream!

little did i know that buying a VitaMix would make my life so much happier. .. 

last night we made this recipe. (THANK YOU Chocolate Covered Katie!!)  .. rather than detailing how i did it and making you go to the link, i'll copy the recipe with which options i used.

Chocolate Covered Katie's Frozen hot chocoalte.. aka Dark Chocolate ice cream bliss ..

• 2 cups Silk coconut milk
• 4 tbsp cocoa powder
• 1/8 tsp salt (do not omit this)
• 2 tbsp maple syrup
• 1 tbsp coconut sugar

topped with slivered almonds and a few mini chocolate chips - unnecessary but SO YUMMY.. 

Mix above in a sauce pan on the stove, whisking until it just starts to bubble - then remove from heat, cool and pour into ice cube trays - once frozen - blend in the Vitamix - serve immediately - this turns right back into a brick if returned to the freezer.

I wish i had taken a picture, but i ate it too fast.

Beans.. for dessert!

every once in a while, i feel the need to stock the freezer with desserts .. and these desserts need to be gluten and dairy free, and relatively healthy.. at least 'food' if not low calorie/fat..  I like my desserts to be lower in empty calories.  that way, when i want to eat a brownie for breakfast - its not all refined sugar and flour.

I recently got a Vitamix.. i eat a TON of hummus, i've never been able to make my own, until now!!  I made 2 batches of amazing hummus, and that inspired me to bust out the black beans and make some black bean brownies - inspired by this recipe.

• one heaping cup of cooked, rinsed black beans (i used dry beans, cooked then frozen, then thawed, you could also use one can of black beans, drained and rinsed)
• 3 eggs
• 3 tablespoons coconut oil
• 3/4 cup coconut sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch salt
• 1/2 cup mini semi-sweet chocolate chips, divided

1. Preheat the oven to 350°F.  Coat 8 x 8-inch baking dish with nonstick cooking spray and set aside.
2. I used my vitamix to process the beans, sugar, oil, cocoa powder, vanilla, & salt, until smooth and creamy.  Add the eggs and baking powder and process until well combined.  Add ¼ cup of the chips and mix on low speed briefly until the chips are incorporated.
3. Pour the batter into the prepared pan and sprinkle with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

you would NEVER know these were made from beans and not flour. never. I think the vitamix helped for sure.

I think next i'm going to try these in muffin tins as brownie cupcakes...

I also made this recipe from Chocolate Covered Katie for the 2nd time tonight, but with the Vitamix instead of a barely working food processor. it made a HUGE difference..

Chocolate chip blondie (aka Chocolate Chip Cookie Pie) - made with chickpeas! 

•  2 heaping cups chickpeas (drained and rinsed)
• 1 cup oats (I used regular, quick oats will work too)
• 1/4 cup unsweetened applesauce OR pumpkin puree (no difference in taste)
• 3 tbsp coconut oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar (i did 1/2 raw, 1/2 coconut)
• 1 cup mini chocolate chips

Blend everything (except the chips) very well in the Vitamix or a good food processor.  Add in chips, STIR, and pour into an oiled 8x8 pan.  Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

 I wrapped the bars in press and seal wrap and froze them in a gallon ziplock bag - now i don't HAVE to eat them all at once, or let my kids eat them all at once  - instead they are in the freezer with the 2 dozen extra cookies i made a few weeks ago. 

Oh, and here is the beautiful hummus i made - a basic recipe right out of the vitamix cook book.

amazing gluten free bread recipe

I am in LOVE with this bread, from gluten free mommy. in. LOVE.  Completely ignore everything i said about previous breads.  no, wait. that isn't completely true, the other bread recipe was very good for french toast.  Anyway, I only changed just a couple things in this bread recipe- but i will post it anyway, rather than listing the changes.

Gluten Free Rice-Millet bread..

1 cup brown rice flour
1/2 cup quinoa flour
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup potato (or corn) starch
1/3 cup sweet rice flour (or white rice flour)
1 Tablespoon xanthan gum
3 eggs
1 tsp apple cider vinegar
2 1/4 tsp yeast - plus a pinch of sugar to proof
1 Tablespoon molasses
3 Tablespoons coconut sugar (or honey)
1 1/2 teaspoons salt
4 Tablespoons coconut oil, melted
1/4 cup plus 1 cup warm water

DIRECTIONS:
Make sure all your ingredients are at room temperature.

I use a 11" (x4x4ish) stoneware pan - a long, narrow, tall pan works better for this bread than a normal loaf pan - and make sure you use at least a 1.5lb loaf pan or it will overflow while rising!

combine yeast and warm water to proof yeast with a pinch of sugar, let sit until foamy (about 10 mins, or while you get everything else together)


put all the dry ingredients in the stand mixer bowl, mix well.

In another bowl mix eggs, molasses, vinegar, and coconut oil

When the yeast is ready, add egg mixture to the dry ingredients in the mixer, mix until they start to combine and then slowly add the yeast-water mixture - the original recipe states that you may not need to use all the water - but I always end up adding it all.  The dough will look like a stiff cake batter, not a bread dough!

Pour bread into loaf pan, let rise until it is just above the top of the pan, usually about 30-45 mins, sometimes as long as an hour.  In the winter it is best to preheat the oven to 150, then turn it off, and then put the bread in the oven to rise.

Bake 40 mins at 350 or slightly less if you use mini loaf pans (4) - if the bread begins to brown too much put foil over the top for the rest of the baking time. 

Chicken Nuggets!

These are chick-fil-a style chicken nuggets, not like processed meat style.. though someday i'd like to make those too .. for fun. 

about 1 lb chicken breast or tenders or whatever kind of raw chicken you want to use
1/4 cup flour mixture (I used sorghum and a bit of corn flour this time, i'm sure about anything would work)
3/4 tsp salt or garlic salt
1 tsp garlic powder 

(whatever other seasonings you'd like to use)
about 1/4 cup melted coconut oil

chicken nuggets!

Cut chicken into small pieces, about 1 in -1.5 in.  Coat with flour, by tossing in a bowl, or a ziplock bag or whatever.  Then pour in coconut oil (try to spread it out) and toss - they will look less pretty after the oil - then put them in the oven on foil.  450 in a regular oven for about 15 mins, or if you want to be super excited about how fast and easy they are I used a convection toaster oven, 425 for 6-8 mins and they were DONE! I made way too many today so i'm excited to see how they are left over - next time i think i'm going to try freezing them prepared, but raw.  

 I also roasted almonds today, in a sauce pan - the top half are dry roasted, nothing but raw almonds in the pan stirring constantly - the bottom half were roasted with just a bit of coconut oil - they are browner and prettier and i can't tell a difference in taste/oiliness.  They are done when they smell nutty and the skins just start to crack or when they taste good ;). 

Drop Biscuits! (Gluten and Dairy free!)

Even if you're not gluten free, I've been looking for a whole grain biscuit recipe that works and this is it!! Though I don't know if it would work with whole wheat flour, because that stuff is kind of .. you know, gluten-y..  

PREHEAT THE OVEN to 425.  (this is important because its ideal to get them in the oven right away)

4 cups gluten free flours*
2 tbs + 1/4 tsp baking powder
1 + 1/4 tsp baking soda
1 tsp salt

2 tsp your choice of sugar
2 cups milk mixture at room temperature or slightly warmer (1 & 7/8 cups milk substitute- i used rice milk - and 1/8 cup apple cider vinegar or lemon juice, we are making a butter milk substitute)
3 T melted coconut oil

Add all dry ingredients to a bowl and mix, in a separate bowl, combine the "milk" and oil. Add the wet to the dry and stir until just combined plus a little - the mixture will get REALLY fluffy quickly, don't mix beyond that point. 'drop' onto pan, they will bake as is, so you don't need much space between them at all.  Bake at 425 for 12-15 min

*this time I used 2 cups sorghum four, 1 cup buckwheat flour,  1/2 cup millet, 1/2 cup brown rice flour. - I was trying to use more of the less expensive flours.

Green Muffins!

And we aren't talking about earth day, people!  I've always heard this and that about green smoothies - but i just saw this spinach in the fridge and .. ta-da!

In person, this looked kind of a horrible color

Green Muffins!

Here they are next to the regular muffins, they don't even look that different - I added about 1 cup of packed fresh spinach to my muffin recipe.  Added the spinach to the wet ingredients and used an immersion blender to puree it all together - this also seemed to help make the muffins light and fluffy, because of the extra well beaten egg (i guess?)  No other changes in baking time or anything. 

I've been adding spinach to a lot of things lately,  green scrambled eggs are a big hit with the kids! (and of course i forgot to take a picture!! they look awesome!, same technique with the blender! )

s'mores!!

you need 3 things to make s'mores - and why not make them all ?  because the process can easily take all day? yeah, well. i did this over 2 afternoons and most of it with the kids.. and it was FUN.  

 

Yesterday I made Marshmallows with the kids - it was way simpler than i thought it would be .. you just have to listen to your candy thermometer and then let the stand mixer do the rest

 

• 3 T of unflavored gelatin (1 box of 4 package Knox = 3T)
• 2 cups of granulated sugar
• 1 cup chilled filtered water
• 1/4 tsp kosher salt
• 1 tsp real vanilla extract
• 1/4 cup powder sugar
• 1/4 cup corn starch
• non-stick spray

Directions:

1.  Chill whisk attachment and mixer bowl. (just stick it in the fridge, though honestly I'm not sure this was really necessary)

2.  Dissolve 3 T of gelatin into 1/2 cup of chilled water.  (yes, it gets all hard and weird) 

3. In a pan on the stove, combine sugar, 1/2 cup water, and salt. 

4. Heat, stirring occasionally, with a candy thermometer in the solution.  

5. watch the thermometer closely and remove from heat when it reaches 'soft ball'(about 235 degrees)

6. remove the mixer bowl & whisk from the fridge & put the weird hard gelatin-water mixture in the bowl.  

7. turn on the mixer and slowly pour the hot sugar solution into the mixing bowl 

8. mix/whisk at a fairly high speed for 10-15 mins - until it looks like a thick marshmallow cream & has about doubled in size

9. while the mixer is going - mix powdered sugar and corn starch in a small bowl, spray a 9x13 pan with non-stick spray, and then coat with the sugar/cornstarch mixture.  

10. once the marshmallow cream looks done pour it into the pan (spread evenly), sprinkle remaining cornstarch/sugar mixture on top. 

11. let set up for at least a couple hours - then dump out onto a cutting board and cut up the marshmallows (i used kitchen scissors) coat the cut sides with more powdered sugar (i just threw them back in the 9x13 pan and rolled them around a bit and there was enough to coat them)

Now for the Chocolate chips...

These are amazing, in their own way. in some ways, they don't even taste like chocolate, in another way, they are so rich and yummy.  I got the recipe here. But her pictures and everything are with butter, though it says you can use coconut oil - and I did, the pictures don't do me much good cause the coconut oil melted almost immediately.  anyway.

1/2 cup cocoa powder
1/2 cup sugar (i used half coconut sugar, half raw sugar)
1 cup coconut oil
1 teaspoon vanilla extract  

combine coconut oil, sugar, and cocoa powder - make up some sort of double boiler - the original recipe used a glass jar, i used a stainless steel mixing bowl - then let everything melt together, stirring occasionally for about 10 mins. Line a 9x13 pan with parchment paper and pour the melty chocolatey mixture into the pan.  Place in the fridge until it hardens, then break up your 'chocolate chips' and enjoy! 

Graham Crackers (Gluten and Dairy free!) 

Alright, last but not least .. I started with this recipe - for the most part, i stuck to it - except, of course, i made it dairy free.  And i really don't like having to go back and read through a really long blog post looking for a recipe when i don't follow the instructions anyway, so here is what i did.  (...and it worked fabulously, by the way - and i think the  blogger that developed this recipe has convinced me that i need a good kitchen scale) 

1/2 cup + 2 tbs sorghum flour

1/3 cup + 1 tbs brown rice flour
1/3 - 1tbs cup tapioca flour
1/3 cup + 2 tbs sweet rice flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon salt
7 tablespoons cold (so, solid) coconut oil (i used 2 tbs unrefined and 5 tbs refined - didn't want them to taste too coconuty)
1/4 cup honey
3 tablespoons water
cinnamon sugar (for sprinkling) 

Combine dry ingredients - cut in coconut oil, like you would butter.  until the flours are crumbly - if its warm and it looks wet - put it in the fridge then try again.  Once you've got a sandy looking flour mixture with no large clumps - add in 3tbs of water and the honey and mix until you can form a ball - put the ball in the fridge for 15 mins and preheat the oven to 325.  After the dough ball is cool again, split it in half (leave half in the fridge) and roll out on a sheet of parchment paper with another piece of parchment paper or wax paper on top (this gluten free thing can be sticky, but this wasn't too bad).  peel off the top paper, cut the crackers/cookies to the size you want (no need to separate, just make a cut) sprinkle with cinnamon and sugar, and get them in the oven - if at any point they start to melt or get hard to work with, well before they are in the oven, just put them back in the fridge.  bake 15-20 mins, then repeat with the 2nd half of the dough.   

Somehow, i managed to not take a picture of the final product with the homemade chocolate chips, so i guess this will do .. to make the s'mores - you're pretty much going to have to use a toaster oven.  The microwave doesn't really work as the homemade chocolate chips and marshmallows melt really quickly.  These marshmallows are also not suitable for roasting on a stick over an open flame.. at least i don't think they are - i think they would melt off the stick before they really toasted.  The chocolate chips melt quickly in the toaster oven too and the marshmallows go from normal to melted and burnt in, literally, a few seconds, so watch it carefully.