Munchie Monday >> Deep Dish Pumpkin Pie

For as long as I can remember I have either helped make or been completely responsible for making the pumpkin pie in my family for the holidays, especially on Christmas.   For the last several years my mom and I have been using this recipe that she found in a holiday Sam’s Club catalog.  It makes a delicious, deep, custardy pie, and the best part is that it’s all from scratch!

last year's pie at Christmas
last year’s pie at Christmas

This weekend some of our friends organized a Friendsgiving potluck meal.  I am so grateful for our community, and what better way to cherish and celebrate good community than with a ton of good food?!  Our friends are an extension of our family, and I was so excited to have a chance to make my family’s pumpkin pie for them.

I have never made this recipe with canned pumpkin puree.  I always use homemade.  If you have never made homemade pumpkin puree before, don’t sweat it.  It really isn’t hard.  Takes some time and getting your hands dirty, but it’s not hard.  Here’s a good post from the Pioneer Woman on how to do it. (Oh I got to see her like at the Kentucky Proud IncrEDIBLE food show as part of my birthday! Thanks Dara!)

You can buy the Sugar Baby/Pie Pumpkins at he grocery store in the fall, but I like to pick them up at the orchard when Will and I go for Apple Fest. Here are some pictures from my pureeing experience:

pumpkin pie 3

oiled and ready to bake (the foil makes for easier cleanup)
oiled and ready to bake (the foil makes for easier cleanup)
a can has about 1 1/2 cups, so when I freeze my pumpkin puree I try to use the same amount as a can has for easy substituting in recipes.
a can has about 1 1/2 cups, so when I freeze my pumpkin puree I try to use the same amount as a can has for easy substituting in recipes.

From Scratch Deep Dish Pumpkin Pie

Ingredients:

Crust:

Follow the instructions in this recipe, but make the measurements a little larger:

  • 1 1/4 cup Flour
  • 1/2 cup Cold Shortening (or use half shortening & half butter)
  • 1-2 tablespoons Sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (I like to add it to the crust for my Pumpkin Pie)
  • 2 to 3 tablespoons Cold Water

Filling: 

  • 2 Eggs + 1 Yolk
  • 1 1/2 cups Heavy Cream
  • 2 cups Homemade Pumpkin Puree
  • 1/2 cup Brown Sugar
  • 1/3 cup White Sugar
  • 1/2 teaspoon Ground Ginger
  • 1 tablespoon Pumpkin Pie Spice (or about 1 1/2 teaspoons Cinnamon, 1 teaspoon Nutmeg, 1/4 teaspoon cloves, & 1/4 teaspoon All Spice)
  • Topping: Candied Nuts and/or Whipped Cream

Instructions

Crust:
  1. Mix flour, salt, cinnamon, and sugar in medium bowl. Cut in shortening, until your mixture starts looking mealy.
  2. Sprinkle in the cold water, 1 tablespoon at a time, mixing with a fork until you have a moistened dough that is beginning to stick together (a tiny bit more water can be added if needed).
  3. Using your hands, gather the dough together into a ball, form it into a disk, wrap it in plastic wrap and put it in the fridge to chill for 30-45 minutes.
  4. Once the dough has chilled and hardened some, remove from fridge and roll it out on a lightly floured surface. You will want it to be a couple inches bigger than your up-side down pie pan. If you want it flakier, roll it into a large rectangle, fold it like a letter width wise and length wise and then roll it out again.
  5. You want to use your biggest pie pan.  You need one that’s either deeper or wider than normal because this makes a lot of filling.
  6. Trim off the extra crust and flute the edges using your preferred method.
Filling:
  1. Preheat oven to 400.
  2. In a large bowl, whisk together the heavy cream, eggs, and extra egg yolk.
  3. Add the sugars and spices and whisk again.
  4. Add the pumpkin puree and mix it in gently.  According to the Sam’s recipe, over mixing is a large cause of the cracks you sometimes see in pumpkin pie (that and over baking).
  5. Pour into prepared crust.
  6. Bake for 50 minutes (mine is almost never done at 50 minutes).  The center should still have a little jiggle to it.  Check the center with a knife; if it comes out clean then the pie is done. If it isn’t done keep baking and checking it about every 5 minutes.
  7. NOTE: At some point you may need to cover your crust with foil to minimize burning.
  8. Top with desired toppings.
Pie from Friendsgiving this weekend
Pie from Friendsgiving this weekend

This pie definitely serves 8 probably should be sliced into 10 because the pie is very tall.

If you give this pie a try, let me know what you think of it!

 

Do you have any holiday favorite recipes that you look forward to making every year?

National Doughnut Day: Mini S’Mores Doughnuts

Happy Hour Friday/Happy National Doughnut Day everyone!

S'Mores Doughnuts (3)

When I discovered (thanks to facebook) that it was national doughnut day I just had to tell Will.  He happens to LOVE doughnuts.  Sometimes I think that He is about to go into depression about the fact that he can’t eat as many Krispy Kreme’s in one setting without getting nauseous as he used to be able to. But I know he was happy when he saw this spread in the break room at work today:

How do they expect you to focus with those sitting there? Sorry for the bad quality picture.  I figured cropped and a little blurry was better than including the rest of the break room.

I thought it was just him, but to my surprise both my father and my sister texted me telling me to go eat a doughnut today!  Now for most people, that’s easy. Walk to the gas station down the block or stop by your local Krispy Kreme while the free doughnut light is on (did you know there’s an app for that?!) For me however, not so much.  Dang Gluten.

Will's manly sized doughnut with contraband graham cracker bits.

For me to be able to celebrate, I had to do some homemade doughnut making. Which I don’t mind at all!  And thanks to my awesome mother-in-law I have a regular and a mini doughnut pan! I love using them when I have extra batter from things.  Like when I have too much muffin batter.

yeah.... those were amazing little muffin bites.

Or when we have chili, I make “corn holes.”  It’s cornbread, but dunkable!

Dunkable Cornbread for our Spicy Chili!

I was unaware that it was National Doughnut day till I was already at work – blogger fail.  I feel like bloggers are supposed to know about these weird “holidays” so that we can have the perfect post ready ahead of time.  Not me!  So I am making doughnuts for dessert tonight!  These babies are fresh out of the oven and this recipe is hot off the presses!

S'Mores Doughnuts (13)

I decided that I wanted to make s’mores doughnuts because it is s’mores time of year.  I mean the evening weather is that perfect temperature where it’s not too hot for a fire and not too cold to sleep outside, which means I want to go camping, which means I want s’mores…..

….to be honest, I don’t care what time of year it is.  I will ALWAYS eat a s’more.  BUT same dang gluten issue.  I don’t always have Gluten Free Graham Crackers so I opted to make a sort of warm-cinnamon flavored doughnut as the base to make up for the lack of graham crackers.  I used a recipe I have tried before from Pinch of Yum as my go by.

Mini S’Mores Doughnuts

 These are easy, but fancy. They satisfy your every desire for the campfire classic. They aren’t overwhelmingly sweet. The ratio of marshmallow to chocolate to doughnut is pretty good too!

Ingredients

Doughnuts
  • 1⅓ cup Flour (I used ⅔ cup oat flour, ⅓ cup white rice flour, ⅙ cup brown rice flour, ⅙ cup tapioca startch + 1 tsp guar gum)
  • ¾ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Ginger
  • ¼ cup Sugar (I think brown sugar would work even better)
  • 1 Egg
  • ⅓ cup Applesauce
  • 1 tablespoon Milk
  • 1 taspoon Molasses
  • 2 tablespoons melted Butter
Chocolate Ganache
  • 4 oz (2/3 cup) Milk Chocolate Chips
  • 2 tablespoons Heavy Cream
  • 1 tablespoon Corn Syrup
Other Toppings:
  • Crushed Graham Crackers
  • Toasted Marshmallows
Instructions
Doughnuts
  1. Preheat oven to 350.
  2. Mix the dry ingredients.
  3. To the dry ingredients add the egg, applesauce, milk, and butter. Batter will be very thick
  4. Spoon or pope the batter into your doughnut pans. You want them to be about ½ way full.
  5. Bake for about 7-8 minutes.
  6. Remove the doughnuts from the pan.
Ganache:
  1. Place the chocolate, cream, and corn syrup in a microwave safe bowl and melt the chocolate chips slowly in the microwave.
  2. Dip your doughnuts in the ganache and give them a little twist as you pull them out.
  3. For the rest of the topping I sprinkled crushed graham crackers on Will’s and toasted marshmallows in the broiler to put on top as well. For the mini doughnuts I had the marshmallows cut in half so that they would be more proportional, but I think there wouldn’t be anything wrong with leaving them whole! There is a picture of the marshmallows on a cookie sheet fresh out of the broiler below.

here's the marshmallows fresh from the oven! they are just the way hubster likes them. =)

S'Mores Doughnuts (16) S'Mores Doughnuts (12) S'Mores Doughnuts (8)

Other Doughnut Recipes on the Blog:

Refined Sugar Free, Gluten Free, Vegan.... and still so good!

Easy as opening a can of Pillsbury biscuits! (these would make good S'Mores Doughnuts too!)

Munchie Monday: Run For the Roses Pie

I grew up in Kansas.  Kansas is not just part of the Midwest – it’s just the middle.  It’s a fact; the geographic middle of the United States is in Kansas.  Kansas isn’t North or South, East or West.  All that to say, moving to Lexington made me realize that I was definitely a Yankee and not a Southern Bell.

The South is notorious for its cooking.  While that cuisine involves frying enough food that even thinking about it gives me left arm pain, there are definitely a few things that the South got right: 1) Sweet Tea, 2) hot sauce, and 3) pies.  Maybe that last one strikes you as odd, but pie isn’t a super normal thing in Kansas.  When we did have it, or when people brought it to a potluck it was almost invariably one of 4:

  • Pumpkin (my favorite)
  • Pecan (or if you’re my mom chocolate pecan)
  • Apple
  • Cherry
  • Oh and the occasional “French Silk” which is more like instant pudding in a premade crust topped with cool whip.

Here there is a lot of pie.  So many kinds of pie…. I never knew it before but pie can be a glorious thing.  The south definitely got pie right.  More specifically Kentucky definitely got pie right.

Kentucky is home to a pie called “Derby Pie.”

My Derby Style Pie

A few decades ago the Kern family at the Melrose Inn in Prospect, KY invented the Derby Pie.   They have a patent on it, so the real recipe is not known by the general public.  Consequently, if you look up recipes for it you notice that none are titled “Derby Pie” because no one wants to be sued for patent infringement.  The second thing you will realize is that everyone has adapted it to their own preferences.  Some people use walnuts (which I think is what the original uses, but I am not positive), and others use pecans.  Some people use bourbon, and some people omit it.  So recipes resemble a traditional Southern Pecan Pie recipe, and others are more like making chocolate chip cookies in pie crust.

I know this is a lot of information, and all you really want right now is to know how to make this pie so you can stop drooling and start eating.  We’re getting there.  I just wanted to share with you everything that I learned when I was preparing to make a Derby style pie for my office’s Derby pool drawing last Friday.

that is one of the horses I drew... not the best odds.  But it came in second!

To avoid being sued, and because I have never had the original version, I am going to take a cue from Martha Stewart and call this pie the Run for the Roses Pie.  You will notice that mine has a bit of everything in it.  I was making it for the office so I decided to load’er up so that I could make all kinds of nuts and chocolate lovers happy.

Run For the Roses Pie

This Derby Style Pie is like eating the best chocolate chip cookie dough you’ve ever had in a sweet, flakey crust.

Ingredients

Crust:
  • 1 cup All-Purpose Flour
  • ⅓ cup Cold Shortening
  • 1-2 tablespoons Sugar
  • 2 to 3 tablespoons Cold Water
Filling:
  • 1 cup Chocolate Chips (for mine I used part milk chocolate and part dark chocolate)
  • 1 cup finely chopped Nuts (I used ¾ cup walnuts and ¼ pecans)
  • ¾ cup packed Light Brown Sugar
  • ¼ cup Granulated Sugar
  • 2 Tablespoons Light Corn Syrup
  • 2 large eggs
  • ½ cup all-purpose flour
  • 10 tablespoons Butter, browned
  • 2 teaspoons Vanilla Extract
  • 1 or 2 tablespoons Bourbon
Instructions
Crust:
  1. Mix flour and sugar in medium bowl. Cut in shortening, until your mixture starts looking mealy.
  2. Sprinkle in the cold water, 1 tablespoon at a time, mixing with a fork until you have a moistened dough that is beginning to stick together (a tiny bit more water can be added if needed).
  3. Using your hands, gather the dough together into a ball, form it into a disk, wrap it in plastic wrap and put it in the fridge to chill for 30-45 minutes.
  4. Once the dough has chilled and hardened some, remove from fridge and roll it out on a lightly floured surface. You will want it to be a couple inches bigger than your up-side down pie pan. I rolled mine pretty thin, less than a ¼ inch thick and ended up trimming off a lot of extra, but the crust was perfect when it baked.
  5. Trim off the extra crust and flute the edges using your preferred method.
Filling:
  1. Sprinkle the chocolate chips and nuts over the bottom of the unbaked pie crust.
  2. Start browning your butter in a skillet. Let it sit their and melt over medium heat till it turns colors and starts smelling amazing! Stir it occasionally.
  3. While the butter is browning measure the sugars and flour in a mixing bowl and combine them.
  4. Add in the eggs, vanilla, and bourbon. Mix till the eggs are fully emulsified.
  5. Once the butter is browned, let it cool for a minute or two and then mix in to the batter.
  6. Pour the batter over the nuts and chocolate chips in the crust. If you want all your goodies to be on the bottom place the pie in the oven immediately. If you want them to disperse a little more then let it sit on the counter for a few minutes. The nuts and chocolate chips will start to rise, mixing into the pie a little more.
  7. Bake for 30 to 50 minutes, until just barely set and lightly browned. This is a large range because I had two pies in the oven at the same time. You want your pies to still jiggle a little when you take them out, but not jiggle too much.
  8. Let the pie set out and finish setting for a couple of hours or overnight. The result should be like cookie dough in light, flakey crust.
  9. Slice, serve, eat, and go back for seconds.

Derby Day Pie Derby Day Pie

Boy did it ever make them happy!  Rave reviews on this pie from all of my coworkers, and it definitely has the Hubster Seal of Approval!  Go make this pie, you won’t regret it.  It’s like eating the best chocolate chip cookie dough you’ve ever had in a sweet, flakey crust.

Do you have any special pies that you make?

<3 & prayers,

Dev

Munchie Monday: Blackberry Crack

If you have been following along with our lives for very long then you may remember last summer when I posted about all the amazing wild berries we would pick at the farm. Those days will be upon us again in a few months and I can’t wait!  We have been slowly using up our frozen stash from last year.  One thing that they are really good for is making “Blackberry Crack” as Will and I affectionately refer to it.

Throwback to last summer.... that one time when I looked like a complete hillbilly
Throwback to last summer…. that one time when I looked like a complete hillbilly

If you’ve ever had the Blackberry Syrup at Cracker Barrel then you really need to go buy some blackberries and make this for yourself. Trust me, you won’t regret spending money on those blackberries once you top some pancakes, waffles, cake, ice cream, cheesecake…. pretty much anything with this syrup.

....on pancakes
….on pancakes

This recipe is really simple, but it’s not for those who are afraid to have a heavy hand with sugar.  I admit, that part is hard for me.  If I am going to eat something unhealthy I generally prefer it to be chocolate filled, coated, chipped… you get the picture.  I make exceptions for blackberry crack, and since I make this stuff  myself I use it sort of sparingly, meaning, it’s not as bad as it seems.

I will make a single (or double) batch of this recipe to go with our weekend brunch.  It really doesn’t take long, 20 minutes tops.  We store ours in a mason jar in the fridge.  It keeps for a long time!  Although the only reason it’s ever made it longer than month in our house is because it was forgotten in the back of the fridge…. When you go to use it out of the fridge just pop it in the microwave for a few seconds to get it more liquid again.

on some Citrus Almond Cake
on some Citrus Almond Cake

Ok, before you start drooling on your screen…. Here’s the recipe.

Blackberry Crack

Ingredients:

  • 1 cup Blackberries (fresh or thawed out frozen ones)
  • 1/2 water
  • 1 cup Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice
  • Optional: dash of Cinnamon (because cinnamon makes almost everything better)

Directions:

  1. Place all ingredients in a pot on the stove over medium heat.
  2. Stir to dissolve sugar and help break apart berries.
  3. Bring to a boil and boil for 1-2 minutes to help break apart berries and begin to thicken the syrup some.
  4. Remove from heat.
  5. At this point you have to decide how many whole berries you want in your syrup (if any). I like to leave 1/3 to 1/2 whole. The more berried you keep, the more seeds you will have in your syrup.  Scoop out the desired amount of berries, place them into a fine sieve, and being smashing them through the sieve. (photos below)
  6. Once you have strained out your desired amount of seeds/berries pour your syrup into a mason jar or desired storage container.  This will keep for quite a while in your fridge.
ready to begin
ready to begin
straining out seeds and berries
straining out seeds and berries

20140312_204247

the finished product
the finished product

Try it and see if you don’t think it is as addictive as crack.

Your Next Holiday Treat Addiction – Homemade Caramel Corn

As you might have seen last week, one of my bosses commissioned me to make Christmas goody baskets.  So I researched to find some good treats to put in them, and I stumbled upon this super easy caramel corn recipe.  And let me tell you something…. this stuff is the BOMB DOT COM. And more addicting than crack cocaine.

20131217_063045

I don’t know if you have ever had the Topsy’s caramel corn, in the big tins, but I think that this stuff is better!  It’s crazy flavorful. My apologies for the terrible pictures.  I took them at 6 o’clock this morning when I first woke up… not my brightest idea.  But I don’t typically have bright ideas at that time of day.

I have several favorite holiday treats.

  • pumpkin pie
  • bourbon balls
  • chocolate balls (like buckeyes)
  • peanut clusters
  • haystacks…. until I became gluten free….
  • and now, this caramel corn!

This recipe was sent from Heaven.  I have made several batches of it, and it hasn’t failed to impress yet!  First Carrieli and  I made 3 for the goody baskets.  I made some for a Christmas party, and everyone loved it, and I made some more as a Christmas present for my boss. And anything that is ever left over…. well it doesn’t stay long around our house….

20131217_063106

Homemade Caramel Corn

I used the recipe from Joy the Baker for this.  Her page has much better quality pictures so I encourage you to check it out.

Directions:

  • 2-3 Tbsp oil & 1/2 cup popcorn kernels (makes about 12 cups popped popcorn)
  • 1 cup packed brown sugar
  • 1/2 cup corn syrup
  • 1/2 cup butter or margerine
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Preheat oven to 250.
  2. Lightly Spray or grease two cookie sheets.
  3. Pop your popcorn according the instructions on the package and then set it aside in a LARGE bowl.
  4. Put the butter, brown sugar, and corn syrup in a 2 quart saucepan.  Over medium heat, stir the mixture till it’s melted and combined.  Once it begins to boil, let it sit there and continue to boil for about 5 minutes.  Don’t stir it during those 5 minutes.  Just watch it bubble and admire the beautiful gold color.
  5. Take the mixture off the heat and immediately stir in the baking soda and vanilla. The coolest thing will happen.  The mixture foams, turns color, and change consistency!
  6. Immediately after that pour the “caramel” over the popcorn and mix it up.  That’s why you need a LARGE bowl. Try your best to coat all of the popcorn with the caramel.  You have to do this quickly, and carefully because the caramel is sticky and HOT.
  7. Pour the mixture out onto the cookie sheets.  I like to use two because in bit you will have to stir up the popcorn again, and that’s hard to do when your cookie sheet is overloaded.
  8. Bake for 20 minutes.  Take them out and stir them up again.  This is a chance to really get the caramel evenly distributed.  Bake 20 minutes longer. When you take it out you can mix it again if you want.
  9. Let the caramel corn cool and then break it up into desired size pieces.  If you are giving it away…. a word of caution, it’s addicting.  You’ll eat half the gift before you have a chance to wrap it.  Now if it’s a gift to yourself then it isn’t a problem. 😉

Note:

  • If you need to make a lot, make it one batch at a time.  As there won’t be enough room in your oven for multiple batches.

20131217_063147

I strongly encourage you to try this stuff!  It’s crazy easy and fast.  It’s a crowd pleaser and makes great gifts.  It also makes a great munchie to have around your house.

Do you have any favorite holiday goodies?

Tasty Tuesday: Healthier No Bake Cookies (GF & Vegan)

There are so many foods and kitchen things that I am thankful for.  I could do a whole month of kitchen related thankfulness. Tongs, the microwave, our awesome pots & pans, Will’s omelets & serious egg-flipping skills, my little mini-coffee pot, Orange-Spice Tea, chicken pot pies, cinnamon, the smell of food cooking… However, I would be remiss if I didn’t include chocolate in the list of 30 things that I am thankful for.

Day 18: I’m thankful for God’s gift of Chocolate.

I love Chocolate.  I can pass on plain milk chocolate, but the rest of the chocolate world – look out.  It’s not uncommon for me to get in a mood and whip up a batch of brownies, cookie or brownie in a mug, or to skip the work and just go straight to the bag of chocolate chips.  Don’t judge, I know you do it too.

Last week, a coworker of mine’s wife sent a huge plate of no bake cookies to work with him.  After I ate 2/3 of the plate myself I was still craving them, but I wanted a healthier option to munch on since I have no self-control.  I found these two recipes from Shugary Sweets & Sally’s Baking Addiction. They happened to workout perfectly because I had 1 banana that was going to have to be thrown out in a day or two if I didn’t use it. I took a little from both recipes and made something delicious!  Will really likes them too!

Also, I spent only 10 minutes whipping up these delicious, healthier-than-normal cookies.

they look normal.  Hubster didn't know there was anything different about them till the faint banana after taste!
they look normal. Hubster didn’t know there was anything different about them till the faint banana after taste!

Healthier No-Bake Cookies

Ingredients:

  • 1 very ripe banana, mashed
  • 1/2 cup natural creamy peanut butter
  • 1/3 cup honey 
  • 1/4 cup (heaping) unsweetened cocoa powder
  • 1/4 cup unsweetened almond milk
  • 1 tsp  coffee grounds
  • 3 cups old fashioned oats

Directions:

  1. Grease a cookie sheet, lay out wax paper or parchment paper, or get out your silpat (that’s what I used…. those things are magic!) You want to have this ready to drop the dough onto once you’re done mixing it.
  2. In a large bowl, mash your banana really well.
  3. Microwave the peanut butter till it’s melted and liquidy.
  4. Add melted peanut butter, honey, cocoa powder, milk, coffee grounds, and oats.  Mix thoroughly till all the oats are coated in the delicious peanut buttery, chocolate.
  5. Using to spoons, drop cookie mixture onto prepared surface and shape into flat circles (or whatever shape you prefer).
  6. Let chill in the fridge for an hour or two, and enjoy!
    fudgy and delicious  oh and super quick too!
    fudgy and delicious
    oh and super quick too!

    so we may have ate a couple before they were set up all the way....
    so we may have ate a couple before they were set up all the way….

Notes: 

  • next time I will use a smaller banana.  Our cookies are delicious, and I don’t mind the banana aftertaste, but it’s not what you expect when you eat a no bake cookie.
  • you might try this with normal creamy peanut butter as the natural kind doesn’t set up the same.  We are keeping our cookies in the fridge to keep them from getting too soft and messy.
  • I think  I will use quick oats next time for a better, less chunky/chewy texture. But that’s up to your personal liking. 
  • This makes 2 dozen give or take depending on the size you make them.
  • I did the math using my ingredients and making 20 cookies… there is between 100-110 calories per cookie.

Munchie Monday: Apple Crisp

Continuing with my 30 Days of Thankfulness:  Today I am thankful for Apples and Oatmeal.

They are how I am showing my love to Hubster today and how I am making our house smell like sweet deliciousness instead of the spicy air leftover from the jalapenos we dehydrated over night.  They are two of my favorite foods and when you put them together they make one of my favorite fall desserts – Apple Crisp

Apples
Apples
Here is the OATMEAL topping, ready to go on the apples.
Here is the OATMEAL topping, ready to go on the apples.
Here are our dried jalapenos =)
Here are our dried jalapenos =)

Now I won’t give out my mother’s or my mother-in-law’s fantastic apple crisp recipes, but I will share mine with you.  As in all cooking, I generally see it as an art and not a science.  Maybe that is why it’s one of the main ways that I show love to people.  In keeping with that, this recipe is more of whim rather than a precise action.

Devra’s Gluten Free Apple Crisp

apple crisp

*NOTE: this is for a small amount of apple crisp, with way more topping than most recipes call for because that’s how we do things in the Pomeroy Life.

Ingredients:

Filling:

  • 2 Large apples (I prefer green, but all I had tonight were Fujis)
  • 2-3 tbsp Honey
  • 1 tsp cinnamon

Topping:

  • 1/2 cup oats
  • 1/2 cup oatmeal
  • 3 tbsp Butter (or margarine)
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • a pinch of cloves

Directions:

  1. Preheat oven to 350
  2. slice the apples as thing as you can (this is hard to do when you don’t have one of those snazzy triple-action, crank apple corer/peeler/slicer gizmos).
  3. Mix the apples with the honey and cinnamon and put them in a small baking dish (I think the one I am using is 4×6).
  4. In a bowl mix together the brown sugar, oats, oat flour, and spices.  cut in the butter and vanilla till you have a crumbly mixture.
  5. Sprinkle the topping all over the apples. Don’t be afraid to fill in some crevices and really pack all of that crispy goodness on there.  Remember, we are showing that oatmeal how thankful we are for it!
  6. bake for 55-60 minutes.
  7. Serve with ice cream, whipped cream, caramel sauce…. or all three – I won’t judge.

20131104_204124 20131104_204112

I think after you eat some of that amazing goodness you will be thankful oatmeal and apples too!

Munchie Monday: Black Bean Brownie Cookies

The other day my friend Kim from A Book, Coffee, & the Park , said that she is grateful for all her gluten free friends.  She said that thanks to our dietary restrictions she is becoming more and more adventurous in her baking; something that otherwise would not have happened.  I think that she has the right attitude about my digestive predicament.  A lot of times I see being gluten free as restrictive, and my mouth salivates for all the delicious gluten filled goodies that I had 19 years of indulging in before discovering that I am gluten intolerant.

BUT it’s a restriction that kicks open the door to adventure.  Kim is right, there are so many things I try now that I would have never tried otherwise.  Sorry Will, I know sometimes you have to try bites of things that just really aren’t that good.  Thanks for being a trooper.

This Munchie Monday is about a batch of cookies I made last week that if I were gluten tolerant would have never been tried- black bean brownie cookies. I based them off of this recipeBlack Bean Brownie Cookies

Last Thursday I was in the mood to bake, and my sweet tooth was really getting the best of me as well.  BUT I didn’t have much in the way of gluten free flour in the house.  Then I remembered that I had seen a recipe for some super chocolatey cookies made from black beans on pinterest the other day.  Yes, pinterest… don’t judge me; I bet you are on there too.

So I pulled out a can of black beans and the blender and the chocolate chips and went to work with an odd cocktail of ingredients that turned out DELICIOUS! It was like a brownie, but in cookie form.  Will thought the texture was a little different, I didn’t notice it one bit. Plus I like to tell myself that they are healthy because I made them with black beans…. but when you eat 4 cookies, black beans or not you’re still eating 4 cookies.

Black Bean Brownie Cookies

Ingredients

  • 1 can (15 oz) black beans, rinsed well
  • 2 tablespoons almond milk
  • 1.5 tablespoons  peanut butter
  • 2 tablespoons  olive oil
  • 3 tablespoons gluten free flour (i just used the little bit of all purpose blend I had around)
  • ¼ c. unsweetened cocoa powder
  • 1/3 c. sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of cinnamon
  • ⅓ c. chocolate chips

Instructions

  1. Preheat oven to 375
  2. In the blender (or food processor) mix black beans, milk, peanut butter, and olive oil until smooth. It should look kind of like pudding or mouse.
  3. Pour into a mixing bowl.

    Our blender wouldn't have been able to handle the dry ingredients, so I transferred it to a bowl.
    Our blender wouldn’t have been able to handle the dry ingredients, so I transferred it to a bowl.
  4. Add flour, cocoa, sugar, baking powder, vanilla, and cinnamon. Stir with a spoon or spatula until combined.
  5. Stir in chocolate chips.
  6. Drop tablespoonfuls onto the greased cookie sheet (or use parchment paper, or a silpat).  Mine made 12 cookies.
  7. Bake for 10 minutes.
  8. Let cool.
  9. ENJOY!

    fresh from the oven!  Don't they look great!
    fresh from the oven! Don’t they look great!

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Munchie Monday: Blackberry Scones

For our anniversary get away, we rented a little cabin with a kitchen.  This was nice because we could cut back on food costs, eat healthier, enjoy cooking together, and have delicious things like these scones around!  I made them so we would have something to munch on and something for breakfast.  Plus!  It’s another way to use all those blackberries that we picked!

Blackberry Scones!
Blackberry Scones!

Below is how I made the recipe found here.

Ingredients

  • 1 cup frozen fruit- I used fresh blackberries that had been frozen
  • 3 1/2 cups flour (I used GF and a teaspoon of guar gum)
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 cup frozen butter or margarine
  • 2 tablespoons vanilla extract
  • 3/4 to 1 cup buttermilk (I didn’t have any so I did the milk + lemon juice trick)

Blackberry Scones 2

Directions

  1. Preheat the oven to 375°F.
  2. In a large bowl mix together the dry ingredients (flour, sugar, baking powder, baking soda, and salt)
  3. Cut the frozen butter into cubes to make it easier to blend into the flour.
  4. Cut the butter into the flour mixture until it is pea-sized.
  5. Clear a little Well in the middle. Pour the buttermilk and vanilla into your well.
  6. Mix the wet and dry ingredients together.  You don’t need an electric mixer. This should come together into a loose, “crumbly mass.”
  7. Walk away for 3 to 5 minutes.  You want to let the dough sit there and absorb all the liquid.
  8. Mix it briefly one more time. Now that it’s absorbed all the buttermilk, if the dough still seems too dry, add more buttermilk 1 tablespoon at a time. You don’t want a super wet dough, scones are supposed to be a little dry.  I think I had to add 1 extra tablespoon, and it was plenty.
  9. Gently fold in your frozen fruit.  You don’t want to crush it all up.  The scones have better flavor and texture when the fruit juice isn’t gushing all through them.
  10. Ok now here is where things really get different for me…. since I was using gluten free flour I didn’t trust the scones to not morph into pancakes once on a cookie sheet in the oven.  Instead I put the dough into a very well greased 9” round cake pan.  Spread the dough out evenly and then slice it up like you would a cake or a pie or what have you.  I think mine was cut into 8 triangles.  Pop it in the oven.  My scones baked for a total of 25 minutes, but at 15 minutes I started taking them out and checking for doneness as well as gently separating them into the 8 triangles again. I think I did that process 2 or 3 times.

If you aren’t making them gluten free I think that you could put them on a cookie sheet shaped like biscuits or in triangles like some scone recipes call for.

The last ten minutes of cook time were involved, but they were worth it! I had perfectly shaped gluten free blackberry scones.  They were more moist than most scones, but Will and I didn’t mind being able to eat a scone without our mouths turning into the Sahara Desert.

To be honest, I don’t think that these seemed gluten free at all!  They were like something moist, buttery, flavorful, and melt-in-you-mouth good that you would get at a coffee shop.

now, go make them for yourself!  You know you want to!
now, go make them for yourself! You know you want to!

 

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