tag:blogger.com,1999:blog-46354795773951236082024-03-06T00:32:46.826-05:00Alissamay'sCooking, baking photography, some crafts and whatever els I can find to entertain myself.Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.comBlogger705125tag:blogger.com,1999:blog-4635479577395123608.post-86126824580197770962017-11-10T09:27:00.004-05:002017-11-10T09:27:43.488-05:00<h2 style="text-align: center;">
Please check out my knew blog site <a href="http://alissamayscom.wordpress.com/">here</a> </h2>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-27837118620336693622017-04-04T11:54:00.002-04:002017-04-04T11:54:28.151-04:00Chocolate Banana Bread<div class="hrecipe">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqEXtwD2TwcRhqzjJHjOsJojpw-btfTFF8cT9FPXjosThyphenhyphen-XXiaOIa2YyqRGvxEKp7cxdYGcejNCUEYfRPiru84ar1B2Uekqz_Sl65B_yCrIZ6kRFZirqLdO1YyJkJ8EpTJN2cH0UHsss/s1600/IMG_4248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqEXtwD2TwcRhqzjJHjOsJojpw-btfTFF8cT9FPXjosThyphenhyphen-XXiaOIa2YyqRGvxEKp7cxdYGcejNCUEYfRPiru84ar1B2Uekqz_Sl65B_yCrIZ6kRFZirqLdO1YyJkJ8EpTJN2cH0UHsss/s400/IMG_4248.JPG" width="300" /></a></div>
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<span class="item">You know, it seems like I always have overripe bananas. Seriously, I guess I need to start buying 2 at a time. However, on that same note, I wouldn't have found my new favorite banana bread recipe if I hadn't had these overripe bananas to use up. </span></div>
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<span class="item">This bread is so stinkin good. </span></div>
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<span class="item">My daughter is always my toughest critic in the house, and she loved it! The bread was very moist, dense, and had a good dose of both banana and chocolate flavors. Perfection!</span><br />
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<span class="item">My new favorite banana bread recipe!</span></div>
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<span class="item"><b><u>Chocolate Banana Bread</u></b></span></div>
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<span class="item" style="font-size: xx-small;">Recipe from <a href="http://www.twopeasandtheirpod.com/chocolate-banana-bread/">Two Peas and Their Pod</a></span></div>
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">all-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">unsweetened cocoa powder</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">3 large (1 1/2 cups)</span>
<span class="name">bananas, mashed</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">unsalted butter, melted and cooled slightly</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">canola oil, vegetable oil, or melted coconut oil</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">light brown sugar, packed</span>
</li>
<li class="ingredient">
<span class="amount">1 large</span>
<span class="name">egg, room temperature</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">pure vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">semi-sweet chocolate chips, divided</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat your oven to 350º</li>
<li class="instruction">
Spray a 9x5 inch loaf pan with cooking spray and set aside.
</li>
<li class="instruction">
In a medium bowl, combine the dry ingredients. Flour, cocoa powder, baking soda, salt.
</li>
<li class="instruction">
In the bowl of your stand mixer, add the slightly cooled melted butter, the oil and brown sugar. Mix until smooth.
</li>
<li class="instruction">
Add the slightly beaten egg and mix, then add the vanilla.
</li>
<li class="instruction">
Slowly add the dry ingredients and mix on low until smooth. Add in 3/4 cups of chocolate chips and mix briefly.
</li>
<li class="instruction">
Pour the batter into the prepared dish and sprinkle the remaining 1/4 cup of chocolate chips over the top.
</li>
<li class="instruction">
Bake for 60-65 minutes. Use a toothpick to determine if it's done.
</li>
<li class="instruction">
Let the bread cool in the pan for 15 minutes after removing from the oven. Then run a knife around the edges and remove from the pan, let cool on a wire rack and then slice.
</li>
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Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-68808787598741634142017-03-23T14:18:00.001-04:002017-03-23T14:18:14.287-04:00Rainbow Fruit Salad<div class="hrecipe">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglCGd1ozEUv1v97mj7C_fAxIKUMyqrIbTZTjhjeYpVzz2iWQPngf5oV1JZj5Sq12ifSFMOA1I2bhahVghqX7wKsQNI4tVvmsvvUZhBHrf9-6ZFoHGvCNQtAZO9tn183Rdj-189pbkuOlhc/s1600/rainbowfruitsalad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglCGd1ozEUv1v97mj7C_fAxIKUMyqrIbTZTjhjeYpVzz2iWQPngf5oV1JZj5Sq12ifSFMOA1I2bhahVghqX7wKsQNI4tVvmsvvUZhBHrf9-6ZFoHGvCNQtAZO9tn183Rdj-189pbkuOlhc/s400/rainbowfruitsalad.JPG" width="400" /></a></div>
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<span class="item">Summer is approaching and that means you'll need your fair share of snacks to cool you down. This is one that you need to have in your refrigerator, for those hot days. </span></div>
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<span class="item">Of course fruit is good by itself but if you leave it cut up in your refrigerator for too long, it begins to turn strange colors. Especially those darn bananas. This recipe is great because it isn't covering up that great fruit flavor, but adding a hint of extra flavor. Coincidentally it's also helping to preserve that lovely color. Lime juice is good like that. And you can't go wring with honey, I mean, really. </span></div>
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This recipe is perfect for a quick snack on a hot day. </div>
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<span class="item"><b><u>Rainbow Fruit Salad</u></b></span></div>
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<span class="item" style="font-size: xx-small;">Recipe from <a href="https://www.buzzfeed.com/robertbroadfoot/rainbow-fruit-salad-with-honey-lime-dressing?utm_term=.tm6oOQA3P#.bkv1ERAWw">Buzzfeed</a></span></div>
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 pound</span>
<span class="name">fresh strawberries, quartered</span>
</li>
<li class="ingredient">
<span class="amount">4</span>
<span class="name">kiwi's, peeled and diced</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">mango's, peeled and diced</span>
</li>
<li class="ingredient">
<span class="amount">2 </span>
<span class="name">bananas, peeled and diced</span>
</li>
<li class="ingredient">
<span class="amount">12 ounces</span> fresh <span class="name">blueberries</span>
</li>
<li class="ingredient">
<span class="amount">2 Tbsp</span>
<span class="name">honey</span>
</li>
<li class="ingredient">
<span class="amount">1 </span>
<span class="name">limed, juiced</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Combine the cut up fruit in a medium sized bowl. Mix together the honey and lime juice and pour over the fruit, stir. Serve at room temperature or chilled.
</li>
</ol>
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Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-78929043809530350482017-03-15T14:08:00.003-04:002017-03-15T14:08:25.823-04:00April's Corn and Shrimp Chowder<div class="hrecipe">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnzt2jQWgySqb7PLLTUH41wINomCfEunYiP_hm6RwOtC-Ce_qBx7FxflhZJa0W1ZcdY1EBw7tuZyQFGG3wfIyEMyEsZkAxz5cIWzbPo5M7iuAHRG8LEdZXRtuLckcQ7jAOVR2tU1_cHbm/s1600/aprilsshrimpandcornchowder.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnzt2jQWgySqb7PLLTUH41wINomCfEunYiP_hm6RwOtC-Ce_qBx7FxflhZJa0W1ZcdY1EBw7tuZyQFGG3wfIyEMyEsZkAxz5cIWzbPo5M7iuAHRG8LEdZXRtuLckcQ7jAOVR2tU1_cHbm/s400/aprilsshrimpandcornchowder.JPG" width="400" /></a></div>
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Be warned, this makes a huge recipe! Not kidding, you can feed 15 to 20 people easily. I recently made this at a friends house and it was amazing. Even though there were 7 of us eating it felt like we didn't even make a dent in the amount this makes. Next time, I think I'll half it.<br />
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The result was amazing, however. The chowder is thick and hearty, with tons of flavor. There are big chunks of vegetables as well as shrimp. I used a medium sized shrimp we found in the freezer section. They'd already been deveined so all we had to do was peel and take their tails off. The creamy base was thick and flavorful. I was completely satisfied after my meal. We served it with French Bread and Butter, and that was all.<br />
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The most time consuming portion of the meal was the chopping and getting the shrimp ready. Not difficult, just allow time for it. <br />
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Such a hearty filling meal, and since there were so many vegetables we didn't feel it was necessary to add a side dish. It was all made in one giant pot so clean up was pretty easy. You're going to want to make this for a crowd, and hope there are still leftovers for you to savor on your own. I loved this. My husband has declared this, one of the best chowder's he's ever had.<br />
<span class="item"><b><u><br /></u></b></span>
<span class="item"><b><u>April's Corn and Shrimp Chowder</u></b></span></div>
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<span class="item" style="font-size: xx-small;">Recipe from April</span></div>
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1/2 cup (1 stick)</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">2 whole</span>
<span class="name">onions, chopped</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">bell peppers, chopped</span>
</li>
<li class="ingredient">
<span class="amount">3 ribs</span>
<span class="name">celery, chopped</span>
</li>
<li class="ingredient">
<span class="amount">1 bunch</span>
<span class="name">green onion, diced (for garnish)</span></li>
<li class="ingredient">
<span class="amount">1 pound</span>
<span class="name">bacon, cut into small pieces</span>
</li>
<li class="ingredient">
<span class="amount">4-5 pounds</span>
<span class="name">shrimp, deveined and tails removed</span>
</li>
<li class="ingredient">
<span class="amount">3 cans</span>
<span class="name">cream of corn</span>
</li>
<li class="ingredient">
<span class="amount">4 cans</span>
<span class="name">gold and white corn</span>
</li>
<li class="ingredient">
<span class="amount">1 can</span>
<span class="name">Rotel tomatoes</span>
</li>
<li class="ingredient">
<span class="amount">1 bunch</span>
<span class="name">carrots</span>
</li>
<li class="ingredient">
<span class="amount">4-5 pounds</span>
<span class="name">potatoes, cubed</span>
</li>
<li class="ingredient">
<span class="amount">1 quart</span>
<span class="name">half and half</span>
</li>
<li class="ingredient">
<span class="amount">1 pint</span>
<span class="name">whipping cream</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">salt and pepper to taste</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Saute the onions, bell pepper, celery and green onions in the butter until they are beginning to soften. Remove from the pan and set aside.
</li>
<li class="instruction">
In the same pan add the bacon pieces and fry until they are crispy. Remove the bacon to a plate lined with a paper towel but leave the grease in the pan.
</li>
<li class="instruction">
Saute the shrimp in the bacon grease and remove. If you want a little bit of spice you can sprinkle shrimp with a some old bay, slap your mama, or any other seasoning to your desired spice level. </li>
<li class="instruction">
Add all of the other ingredients (not the shrimp or the green onions) including the vegetables that were cooked and set aside and cook until the potatoes are done. You can drain the canned corn if you want a thicker chowder or leave the liquid to thin it out a bit. </li>
<li class="instruction">
Season to taste with salt and pepper. Add the shrimp about 5 minutes before serving. Garnish with green onions.</li>
</ol>
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*Some accompaniment options: Hot Sauce, Shredded Cheese, Diced Green Onion, Crispy Bacon Pieces</div>
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Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-23332872546532536442017-03-04T15:29:00.000-05:002017-03-04T15:29:02.038-05:00Lemon Ice Cream Bars<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVz7zF58xizULlHBTxtk6-DDytXeXj2PVg5a-N1vUJTrTf58ipdXhSHqXZhsN-bRQvoLol5x32uPNe8FLwDBAfKadoMpAGyqUg-3XeeN2BiJJsLPimqZjIVj0PFvyb9KlVerjdYLp3kR5L/s1600/lemonicecreambars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVz7zF58xizULlHBTxtk6-DDytXeXj2PVg5a-N1vUJTrTf58ipdXhSHqXZhsN-bRQvoLol5x32uPNe8FLwDBAfKadoMpAGyqUg-3XeeN2BiJJsLPimqZjIVj0PFvyb9KlVerjdYLp3kR5L/s400/lemonicecreambars.JPG" width="400" /></a></div>
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Sorry for the delay in posting this week. We had our house painted, as well as my kitchen cabinets. So needless to say, I was out of the way for most of the week. Then I unplugged my internet and had to have my husband help me fix it. So, luckilyI'm back in business now, a week later.<br />
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So, I was going through all of my old Food Network Magazine's and I discovered I had some pages marked, so I finally got around to making these. <br />
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I'm telling you, theses are g.o.o.d. The lemon curd is nice and tart but easily gets sweetened up by the ice cream. The crust is crumbly and delicious, a good combination of sweetness with a little hint of lemon. Great recipe to have for the upcoming summer!<br />
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<div class="hrecipe">
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<div class="fn">
<span class="item"><b><u>Lemon Ice Cream Bars</u></b></span></div>
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<span class="item" style="font-size: xx-small;">Recipe from Food Network Magazine. Jan/Feb 2014 page 64</span></div>
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">6 large</span>
<span class="name">egg yolks</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">fresh lemon juice</span>
</li>
<li class="ingredient">
<span class="amount">12 Tbsp</span>
<span class="name">unsalted butter, cut into small pieces</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">lemon zest</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">pinch of salt</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">cooking spray</span>
</li>
<li class="ingredient">
<span class="amount">2 5-6 oz </span>
<span class="name">shortbread cookies</span>
</li>
<li class="ingredient">
<span class="amount">3 Tbsp</span>
<span class="name">unsalted butter, melted</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">lemon zest</span>
</li>
<li class="ingredient">
<span class="amount">2 pints</span>
<span class="name">vanilla ice cream, softened slightly</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">confectioners' sugar, for dusting</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Make the lemon curd first. In a saucepan, combine the egg yolks, sugar and lemon juice. Cook over medium heat until it begins to thicken. </li>
<li class="instruction">Add in chunks of butter until smooth and let thicken until it covers the back of a wooden spoon. Remove from heat.</li>
<li class="instruction">Strain through a fine mesh seive. Then add the lemon zest and salt and let cool. </li>
<li class="instruction">Spray a 9x9 or 8x8 inch dish with cooking spray. Line it with aluminum foil so there is over hang on the sides, then spray again. </li>
<li class="instruction">In a food processor, add all the cookies and pulse it until they are all crushed. Slowly add in the melted butter and and lemon zest and pulse a couple more times. </li>
<li class="instruction">Press the cookie mixture into the bottom of the prepared dish, use your hands to make it even and press down firmly. </li>
<li class="instruction">Press the lightly softened ice cream on top of the cookie crust. Press down and even out the top as much as possible. </li>
<li class="instruction">Pour the lemon curd over the top and smooth out. Lay a sheet of plastic wrap over the top and place in freezer for a minimum of 4 hours. </li>
<li class="instruction">When ready to serve, grab the ends of the aluminum foil and lift out of dish. Cut into squares and serve. </li>
</ol>
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Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-19302262321534747372017-02-22T11:32:00.002-05:002017-02-22T11:32:34.763-05:00Chewy Hermits<div class="separator" style="clear: both; text-align: center;">
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If you've ever spent any time in New England, you might have had a Hermit. These are chewy, spiced cookies with big plump raisins that remind you of the holidays. Hermits can be found in New England at any time of year, they are favorites there.<br />
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When I married my husband and went to visit New England for the first time, I was quickly introduced to these, as well as other New England favorites.<br />
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They've quickly become favorites of mine. My husband already loved them and now our daughter does too.<br />
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I've discovered that these cookies can be made in three basic shapes. The regular cookie, the bar cookie and the long thick rope shape that is then cut into half moon slices. All are good, trust me.<br />
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In my research I discovered that Hermits were added to a local cookbook from the Trinity Church out of New York called Champlain Valley Book of Recipes, where this recipe was called Miss Perloa's Hermits in 1880. Miss Perloa had a cookbook called "Appledore Cook Book" in which she had some cookie type recipes but none were labeled as a "cookie". That same year another cookbook was published with her recipe for Hermits called "Miss Perloa's New Cook Book".<br />
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Since the time of the original recipe, it's been revised countless times. I personally have never come up with my own version of this recipe but I'm glad I get to experience other people's masterpieces. I loved this recipe by The Lemon Bowl. Nice and chewy, tons of flavor and lots of raisins. Delicious!<br />
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</span>
<div class="fn">
<span class="item"><b><u>Chewy Hermits</u></b></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">Recipe from <a href="https://thelemonbowl.com/2012/11/hermit-bars.html">The Lemon Bowl</a></span></div>
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<span class="item"><br /></span></div>
<span class="item">
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">4 cups</span>
<span class="name">all-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">ground cinnamon</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">ground ginger</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">ground nutmeg</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">1/4 tsp </span>
<span class="name">ground cloves</span>
</li>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">light brown sugar, packed</span>
</li>
<li class="ingredient">
<span class="amount">1 cup (2 sticks)</span>
<span class="name">unsalted butter, softened</span>
</li>
<li class="ingredient">
<span class="amount">2/3 cup</span>
<span class="name">dark molasses syrup</span>
</li>
<li class="ingredient">
<span class="amount">1 large</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">raisins</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 350º</li>
<li class="instruction">
Spray a standard jelly roll sheet (cookie sheet with sides) with non-stick spray, set aside.
</li>
<li class="instruction">
In a medium sized mixing bowl, whisk together the dry ingredients. The flour, cinnamon, baking soda, baking powder, ground ginger, ground nutmeg, salt and cloves.
</li>
<li class="instruction">
In the bowl of your stand mixer, add the butter and the brown sugar and mix until light and fluffy on medium speed.
</li>
<li class="instruction">
Add the molasses and mix.
</li>
<li class="instruction">
Add the eggs one at a time and mix.
</li>
<li class="instruction">
Slowly add the dry ingredients with the mixer on low speed. Once blended add the raisins.
</li>
<li class="instruction">
Spread the dough out on the prepared sheet pan and level out so it's the same thickness throughout. Use your hands.
</li>
<li class="instruction">
Bake for 17-19 minutes, until a toothpick inserted in the middle comes out clean.
</li>
<li class="instruction">
Let cool before cutting into squares.</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-1983687038196594482017-02-13T18:19:00.005-05:002017-02-13T18:19:51.929-05:00Apricot Orange Chocolate Chip Cookies<div class="hrecipe">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMz_SE9wFwiwaUvQ0sJ8lxKvj3E1wG4YHveQ9WGctsl9HaqQ75waefOB-FJmvs1AFXeflG-rcr-k4LmQ1yKM2ONL5Nqe-NqI3FVbOQa5fikoRHERN3r7VOhmcn8-34DXPQdR3ec6cS66bJ/s1600/apricotorangechocolatechip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMz_SE9wFwiwaUvQ0sJ8lxKvj3E1wG4YHveQ9WGctsl9HaqQ75waefOB-FJmvs1AFXeflG-rcr-k4LmQ1yKM2ONL5Nqe-NqI3FVbOQa5fikoRHERN3r7VOhmcn8-34DXPQdR3ec6cS66bJ/s400/apricotorangechocolatechip.JPG" width="400" /></a></div>
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So, there I was, munching away on dried apricots, when it hit me! The flavors for my next cookie! Chocolate and apricot are a match made in heaven. So is orange and chocolate. So why not incorporate them into a delicious chewy cookies with little chewy chunks of goodness. </div>
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The base of this recipe came from Pinterest. I knew I wanted this to be a chewy cookie. I also knew that I'd be using chocolate chips, so the base of this cookie is a yummy chocolate chip cookie that I found and have made once before. Then it was just a matter of adding in the other flavors I wanted. </div>
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<div class="fn">
I was able to control myself long enough to wait until they cooled out of the oven. This is needed in order to achieve optimal chewiness. Mission accomplished! Perfectly chewy, large, full of flavor. The orange flavor is not too strong but pairs well with the apricots and the chocolate chips. The small chunks of apricots are a wonderful addition. I'm in love with this cookie. </div>
<div class="fn">
<span class="item"><b><u><br /></u></b></span></div>
<div class="fn">
<span class="item"><b><u>Apricot Orange Chocolate Chip Cookies</u></b></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">Modified from <a href="http://hostthetoast.com/best-chewy-cafe-style-chocolate-chip-cookies/">Host The Toast</a></span></div>
<div class="fn">
<span class="item"><br /></span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 cups + 2 Tbsp</span>
<span class="name">all-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">cornstarch</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">salt</span>
</li>
<li class="ingredient"><span class="name">zest of 1 orange</span></li>
<li class="ingredient">
<span class="amount">1 1/2 sticks </span>
<span class="name">unsalted butter, melted and cooled</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">brown sugar, lightly packed</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">2 whole</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">orange juice</span></li>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">mini semi-sweet chocolate chips</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">dried apricots, finely diced</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
In a medium sized bowl, add the flour, baking soda, cornstarch, orange zest and salt. Whisk together and set aside.
</li>
<li class="instruction">
In the bowl of your stand mixer, add the sugars and cooled butter and beat for 1 minute.
</li>
<li class="instruction">
Add in the eggs, one at a time, and the orange juice. Mix.
</li>
<li class="instruction">
Slowly add the dry ingredients in and mix until combined.
</li>
<li class="instruction">
Add in the chocolate chips and apricot pieces and stir until combined. Refrigerate for at least 30 minutes.
</li>
<li class="instruction">
Let your oven preheat to 325º</li>
<li class="instruction">
Line two cookie sheets with parchment paper</li>
<li class="instruction">
Scoop out 1/4 cup of dough and place on a cookie sheet. Leave room for them to spread out while cooking</li>
<li class="instruction">
Bake for 12-18 minutes, rotating once halfway through. Remove when the edges are golden brown</li>
<li class="instruction">
Let sit on the cookie sheet for about 5 minutes before removing to a wire rack</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-4030820854625684782017-02-08T16:36:00.000-05:002017-02-08T16:36:16.766-05:00Panera Bread Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUBkMN5aTmBSZ6_92SIJTL9_3Ryk-cCTdIM7adX8HhlDDDN4AwvVQpHYrYH7WLfuiZKImI4IpNrp7reKz_1e7s6RRKZh-i9jNGgU7QGegTDZT1VzGySqYPhDayu9_YK0szXTWr0JzPzHe/s1600/panerabreadmacandcheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUBkMN5aTmBSZ6_92SIJTL9_3Ryk-cCTdIM7adX8HhlDDDN4AwvVQpHYrYH7WLfuiZKImI4IpNrp7reKz_1e7s6RRKZh-i9jNGgU7QGegTDZT1VzGySqYPhDayu9_YK0szXTWr0JzPzHe/s400/panerabreadmacandcheese.JPG" width="400" /></a></div>
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As part of my ongoing quest to make homemade macaroni and cheese that my daughter will actually eat, I tried this new one last night. </div>
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I figured this was a sure winner, since she loves Panera Macaroni and Cheese. </div>
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I was wrong about her liking it, but I LOVED it. </div>
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Is it wrong that I'm actually happy she didn't like it, so I can have the rest? Her reasons for not liking it were: The consistency was thicker than the store version. So, the flavor was a match but because I let it cool down (and it thickened) she wouldn't eat it. This is the story of my life. Do you feel sorry for me? </div>
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Well, obviously you just have to add a little more milk to get the consistency to thin out but she'd already determined that it wasn't right and therefore nothing would change her mind. </div>
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It's OK, I'll eat it. </div>
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<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item"><b><u>Panera Bread Macaroni and Cheese</u></b></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">Recipe from <a href="http://foodfolksandfun.net/2013/05/paneras-mac-cheese/">Food Folks and Fun</a></span></div>
<div class="fn">
<span class="item"><br /></span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">16 oz</span>
<span class="name">rigati pasta</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">unsalted butter</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">all-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">2 1/2 cups</span>
<span class="name">milk (2% or whole)</span>
</li>
<li class="ingredient">
<span class="amount">6 slices</span>
<span class="name">American cheese (white) cut into strips</span>
</li>
<li class="ingredient">
<span class="amount">8 oz</span>
<span class="name">extra sharp cheddar (white) grated</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">dijon mustard</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">kosher salt</span>
</li>
<li class="ingredient">
<span class="amount">1/4 tsp</span>
<span class="name">hot sauce</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Boil the pasta according to package directions.
</li>
<li class="instruction">
Meanwhile, in a medium saucepan melt the butter. Add the flour and whisk constantly for 1 minute. Add the milk and whisk until thick. Add the cheese and stir until melted. Now turn off the heat and add the mustard, salt and hot sauce.
</li>
<li class="instruction">
Add the cooked, drained pasta and stir well.
</li>
<li class="instruction">
Serve hot
</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-46259283743759971172017-01-25T08:31:00.000-05:002017-01-25T08:31:40.943-05:00Rosebud's Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLpXxTUE_3qBftVQ9r3pMlGoCNYWJbQ3SJLn8jO12BCrq2-aUMXVfFbVfmhfreVu7YD2R_Hrx9WCSO0gtmPYbeFTxbvGWx5LSol9O079W337wHiOwwItmf2wVrFlfd1n7Vys8UvcU0BX1/s1600/rosebudsbread2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLpXxTUE_3qBftVQ9r3pMlGoCNYWJbQ3SJLn8jO12BCrq2-aUMXVfFbVfmhfreVu7YD2R_Hrx9WCSO0gtmPYbeFTxbvGWx5LSol9O079W337wHiOwwItmf2wVrFlfd1n7Vys8UvcU0BX1/s400/rosebudsbread2.JPG" width="400" /></a></div>
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As you've probably guessed, I sort of like trying new recipes. I mean, I have a fantastic recipe for bread that I use all of the time but why not try a new one, right? </div>
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This one is a Pinterest find and it's pretty darn good. I just made it yesterday but its still moist and delicious. The original recipe was for white bread but I added about half white wheat flour just to get some of that nutrition into it. </div>
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There isn't a ton of flavor (which is kinda the point of bread, in my opinion) I mean, don't you really want to taste what you're putting inside of your sandwich or on top your toast? So I like it. My other recipe for bread has honey in it so you get a little more flavor, however, my other recipe doesn't rise up and get as big as this one does. However, I love the texture. It's moist and holds together well for a sandwich. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHE1PDjciHeJsr_GKjbl9U9-AMi8b7RfOa5Qg3syRY3cTy-aVwsBralF6Emq15B8135BgX9-s8nSl1yU94Rau9TXw4MAFjivi5V2mWrmdL781jtPyFTjc44LBtoSNYBRiJ1VTiKN1waD2h/s1600/rosebudsbread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHE1PDjciHeJsr_GKjbl9U9-AMi8b7RfOa5Qg3syRY3cTy-aVwsBralF6Emq15B8135BgX9-s8nSl1yU94Rau9TXw4MAFjivi5V2mWrmdL781jtPyFTjc44LBtoSNYBRiJ1VTiKN1waD2h/s400/rosebudsbread.JPG" width="400" /></a></div>
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item"><b><u>Rosebud's Bread</u></b></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">Recipe from <a href="http://www.thecurvycarrot.com/2011/03/28/rosebuds-butter-topped-white-bread/">The Curry Carrot</a></span></div>
<div class="fn">
<span class="item"><br /></span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">4 1/2 tsp (two packets)</span>
<span class="name">active dry yeast</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">warm water</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 Tbsp</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">3 Tbsp</span>
<span class="name">unsalted butter</span>
</li>
<li class="ingredient">
<span class="amount">2 3/4 cup</span>
<span class="name">additional warm water</span>
</li>
<li class="ingredient">
<span class="amount">9-10 cups</span>
<span class="name">all-purpose flour (i use King Arthur)</span>
</li>
<li class="ingredient">
<span class="amount">4 Tbsp</span>
<span class="name">unsalted butter, melted</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">extra spray or butter for greasing</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
In the bowl of your stand mixer add the yeast and 3/4 cup water. Let sit for 5 minutes.
</li>
<li class="instruction">
Add to the yeast mixture, sugar, salt, unsalted butter and the remaining water and mix.
</li>
<li class="instruction">
Add 5 cups of flour, slowly, until mixture becomes smooth. Slowly add in the remaining flour until it becomes smooth.
</li>
<li class="instruction">
Switch to the dough hook and knead in your mixer for 10 minutes. Alternatively, this amount of dough might be hard on your mixer unless you have a large or professional mixer. So you can also knead on a floured work surface.
</li>
<li class="instruction">
Put dough into a large greased bowl and cover with either a floured towel or plastic wrap for about an hour. Set in a warm spot.
</li>
<li class="instruction">
Punch down dough and cut into two even sized pieces. Working with one at a time, roll out to about a 12x12 sized square and make sure it's a uniform thickness. Now tightly roll the dough into a roll, pinch together the ends and place it seam side down in a greased 9" loaf pan. Do the same to the remaining dough and cover. Let sit a warm place for another hour to rise.
</li>
<li class="instruction">
Preheat the oven to 425º</li>
<li class="instruction">
Bake both loaves in the preheated oven for 15 minutes, then cover with tin foil and bake for another 15 minutes so they don't get too dark. Remove from the oven and let cool in the loaf pans, then remove from pans to a wire rack.
</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-54579559452173962942017-01-16T14:17:00.002-05:002017-01-16T14:17:43.949-05:00Banana and Chocolate Chip Oatmeal Muffins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajR5eOna2R2kEh_mcxcuI785Y63YSLOGguzx3x0ARcN_iyE9g9jsre8LLdLrRLOLPnUW8w6cplJK86gStjhJc5jjQfRkramszZsbvncfRaBRY6zCvEMF3zuk77zvg7sSVtLVeGb24b58G/s1600/bananachocolatechipoatmealmuffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajR5eOna2R2kEh_mcxcuI785Y63YSLOGguzx3x0ARcN_iyE9g9jsre8LLdLrRLOLPnUW8w6cplJK86gStjhJc5jjQfRkramszZsbvncfRaBRY6zCvEMF3zuk77zvg7sSVtLVeGb24b58G/s400/bananachocolatechipoatmealmuffins.JPG" width="400" /></a></div>
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I know I haven't posted much lately, and here's why. It's the New Year and of course we're trying to eat better in my house. My husband is gluten free and I'm just sort of doing my own thing but all of us are trying to eliminate sugar from out lives. So, sadly I haven't had much that's interesting to cook. I mean, you probably don't need to read about me making a grilled steak or chicken but slowly I'm finding more recipes that we can all eat. </div>
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Like this one. </div>
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Sweetened with maple syrup (love), gluten free, and my daughter's favorite flavor combination! We're all happy with this one. My daughter ate two right out of the oven, which she never does. She even knew they were good for her! I think the banana chocolate chip flavor won her over. I also let her make these, pretty much all by herself (not the oven part) and I think that helped also (she's super picky).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2avAeHPhjt2uAX2vzmpwP5O0NrM9CS_iChNaJx2orEHxtxBbcZboiKtX2R9LFvdGmiLWpAC9JduCV4OV8ZIQMj-6RtQFTdySDC8z5a55mhUDAmGGDrRGzMxdY-ADJrdhfuIlM3pa-OZU/s1600/bananachocolatechipmuffins2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2avAeHPhjt2uAX2vzmpwP5O0NrM9CS_iChNaJx2orEHxtxBbcZboiKtX2R9LFvdGmiLWpAC9JduCV4OV8ZIQMj-6RtQFTdySDC8z5a55mhUDAmGGDrRGzMxdY-ADJrdhfuIlM3pa-OZU/s400/bananachocolatechipmuffins2.JPG" width="400" /></a></div>
<br />
I loved that these muffins stay nice and moist, yet have a great texture from the oatmeal. I used old fashioned oats and there is a nice chew with those. Plenty of banana flavor and chocolate chips. My favorite part about these muffins is that they are the perfect amount of sweetness, and there's no sugar in them! This will definitely become a favorite in my house, for everyone!<br />
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<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item"><b><u>Banana and Chocolate Chip Oatmeal Muffins</u></b></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">Recipe from <a href="http://www.organizeyourselfskinny.com/2015/04/07/banana-and-chocolate-chip-baked-oatmeal-cups/">Organize Yourself Skinny</a></span></div>
<div class="fn">
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</span>
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">3 cups</span>
<span class="name">quick or old fashioned oats</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">ground cinnamon</span>
</li>
<li class="ingredient">
<span class="amount">1/8 tsp</span>
<span class="name">ground nutmeg</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">1/4 tsp</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">2 large</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">pure maple syrup</span>
</li>
<li class="ingredient">
<span class="amount">1 cup (2 large)</span>
<span class="name">bananas, mashed</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">1% milk</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">coconut oil, melted</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">mini chocolate chips</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">cooking spray</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 350º</li>
<li class="instruction">
spray a muffin pan with non-stick spray, set aside .
</li>
<li class="instruction">
In a medium bowl add the oats, cinnamon, nutmeg, baking powder and salt and set aside.
</li>
<li class="instruction">
In another bowl, whisk together the eggs, bananas, vanilla extract, and milk until smooth.
</li>
<li class="instruction">
Add the oats into the wet ingredients and mix well, then add the coconut oil and chocolate chips and mix.
</li>
<li class="instruction">
Fill each muffin cup with an equal amount of batter and bake for 30 minutes. Let cool slightly before removing to a wire cooling rack.
</li>
<li class="instruction">
These can be frozen or refrigerated.
</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-58299927781939682222017-01-05T10:23:00.002-05:002017-01-05T10:35:49.685-05:00Top 5 of 2016This past year, there were some defining favorites for my viewers. There was a significant number in views on these recipes, more than any other. I love being able to share my cooking trials with you all, thank you for your support! I can't wait to see what 2017 brings!<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">5.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlm2ZU772uaZV2SsMxEhatb46clqkCTCfahbGsI24e1mmQKmUNsnAEo7DEd2LTnXUeOLcnfcXYHxBa4UjmbzGhh94r-iThDvYx7B7dO-bYClRHx99PdlUsTmwBH3tkiD98yD4aEdicn4h/s1600/3minutefudge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlm2ZU772uaZV2SsMxEhatb46clqkCTCfahbGsI24e1mmQKmUNsnAEo7DEd2LTnXUeOLcnfcXYHxBa4UjmbzGhh94r-iThDvYx7B7dO-bYClRHx99PdlUsTmwBH3tkiD98yD4aEdicn4h/s400/3minutefudge.JPG" width="400" /></a></div>
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<div style="text-align: center;">
Who can blame you all for this choice, I mean, soft delicious fudge in 3 minutes. Yep, and it's so good! Find the recipe<a href="http://alissamays.blogspot.com/2016/06/3-minute-fudge.html"> here</a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8TOz3W7YIpAiK6gRS8LTc4tH-0Ek7LDoz0mi2YJj5s1A5glQWVsSj1haKogyHJd0mJ9Sj3LHkt5YIp1DPQooVCx1ZLaQ5dCJxpwLb9QHRu5u2EvxDYK42fNbu0fUtjCovt5QtOY4T22n/s1600/nobakeenergybites.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8TOz3W7YIpAiK6gRS8LTc4tH-0Ek7LDoz0mi2YJj5s1A5glQWVsSj1haKogyHJd0mJ9Sj3LHkt5YIp1DPQooVCx1ZLaQ5dCJxpwLb9QHRu5u2EvxDYK42fNbu0fUtjCovt5QtOY4T22n/s400/nobakeenergybites.JPG" width="400" /></a></div>
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<div style="text-align: center;">
We're all on a diet now, right? OK, not all of us but who couldn't use a little extra energy during the day? Find the recipe <a href="http://alissamays.blogspot.com/2016/01/no-bake-energy-bites.html">here</a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicf7y6AFN9U-TRxOghkfTX6fz7bGqBm0t1dNTPtuV42p3NiNukxaYQGEeDeMnQ0gAXRcTq7ejR3M5aNiQITynuItIWYaazEEkmxEiKZlAvGAP49Y-YT-goWi6Ja692LbvUuVmZQYKd61hS/s1600/billiondollarbars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicf7y6AFN9U-TRxOghkfTX6fz7bGqBm0t1dNTPtuV42p3NiNukxaYQGEeDeMnQ0gAXRcTq7ejR3M5aNiQITynuItIWYaazEEkmxEiKZlAvGAP49Y-YT-goWi6Ja692LbvUuVmZQYKd61hS/s400/billiondollarbars.JPG" width="266" /></a></div>
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<div style="text-align: center;">
These little candies are totally worth their name. Delicious and not hard to make, I can see why they're of of your favorites. Find the recipe <a href="http://alissamays.blogspot.com/2016/02/billion-dollar-bars.html">here</a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxYy4m3QpJw2zZEhPTguXEdkZcFbPnJQm88ckTIBM5Btfxpr4V6gJmQypdNllQ5m6HBv1wehE_HSvIxdWI9G0XojLgSj9u8REj7rIVDY91NpMcmpOLx4IZSC0MzVwTG_oSst7_j4Ip1FF/s1600/sugaredcranberries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxYy4m3QpJw2zZEhPTguXEdkZcFbPnJQm88ckTIBM5Btfxpr4V6gJmQypdNllQ5m6HBv1wehE_HSvIxdWI9G0XojLgSj9u8REj7rIVDY91NpMcmpOLx4IZSC0MzVwTG_oSst7_j4Ip1FF/s400/sugaredcranberries.JPG" width="400" /></a></div>
<br />
<div style="text-align: center;">
These little gems were a quick hit, I only posted this recipe a couple of months ago and they're already in the number 2 spot. I decorated a cheesecake with them but I snacked on all the rest. </div>
<div style="text-align: center;">
Find the recipe<a href="http://alissamays.blogspot.com/2016/11/sugared-cranberries.html"> here</a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajxg-icvmeon8Uq0WRQjQQYlNPzn9lhsdovm_CyFMghD4OpwzEGUfetVIW_Dc9uBt9b_lWF3uCxiaVdJ3f_m1j32vmQULCWqMk4uD2hd8_FE_tAQT4c2m7oVxzCmMleeT5Ht2aIL2ZOVg/s1600/3-ingredientbrownies2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajxg-icvmeon8Uq0WRQjQQYlNPzn9lhsdovm_CyFMghD4OpwzEGUfetVIW_Dc9uBt9b_lWF3uCxiaVdJ3f_m1j32vmQULCWqMk4uD2hd8_FE_tAQT4c2m7oVxzCmMleeT5Ht2aIL2ZOVg/s400/3-ingredientbrownies2.JPG" width="400" /></a></div>
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The number one favorite recipe was this brownie! They're healthy and delicious. No really, they're healthy. Find the recipe <a href="http://alissamays.blogspot.com/2016/10/3-ingredient-brownies.html">here</a></div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-56214626416941328682016-12-28T14:39:00.001-05:002016-12-28T14:39:32.358-05:00No-Bake Avalanche Cookies<div class="hrecipe">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMIab_hUVE5_eMh39rBFAhTBcsVfylLV33V1J0NBqmAjmrGE05uKV8Cka-jjV_wVThGLDkec3PJpaRahHNGPIc57uoKjZjL8GyaHP1FfwHZtCB2z1VfoGQWtKFUdkRjNkHDOKD7_241ag/s1600/nobakeavalanchecookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMIab_hUVE5_eMh39rBFAhTBcsVfylLV33V1J0NBqmAjmrGE05uKV8Cka-jjV_wVThGLDkec3PJpaRahHNGPIc57uoKjZjL8GyaHP1FfwHZtCB2z1VfoGQWtKFUdkRjNkHDOKD7_241ag/s400/nobakeavalanchecookies.JPG" width="400" /></a></div>
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So, this recipe was recently going around Facebook, and I thought, man those look good. And they're no bake, it was like they were begging me to make them. </div>
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I'm really, really glad I did. </div>
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These cookies are the bomb. Easy to make and they stay delicious for a while after you make them too. No stale cookies here, no sir, these taste just as good as they did the day they were made. Oh, and I already had all the ingredients in the house, so Win! Win!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBRk4YvGchMRwU2k0enr3qimBa_xc4YGNg_Bbi57Vbf33PQYF12FiFxmL7iYoAw-RopMV5qvNT4Gh4zXcMB3lbHCo4C2mjjp_ur0B0duRp0rsXwRTXWFBpzFGuJYwwbkUVkCoNvZIAYNI/s1600/nobakeavalanchecookies2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBRk4YvGchMRwU2k0enr3qimBa_xc4YGNg_Bbi57Vbf33PQYF12FiFxmL7iYoAw-RopMV5qvNT4Gh4zXcMB3lbHCo4C2mjjp_ur0B0duRp0rsXwRTXWFBpzFGuJYwwbkUVkCoNvZIAYNI/s400/nobakeavalanchecookies2.JPG" width="400" /></a></div>
<span class="item"><b><u><br /></u></b></span>
These Avalanche cookies have a soft texture, like fudge. But they also have the wonderful texture of the Rice Krispies and the marshmallows. The peanut butter flavor is mild because it's mixed with white chocolate, but still noticeable.<br />
<br />
Just an all around awesome cookie in my book, this one is going in "my favorites" section. Yum!<br />
<br />
<span class="item"><b><u>No-Bake Avalanche Cookies</u></b></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">Recipe from <a href="http://www.theslowroasteditalian.com/2016/02/no-bake-avalanche-cookies-recipe.html">The Slow Roasted Italian</a></span></div>
<div class="fn">
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<span class="item">
</span>
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">16 oz</span>
<span class="name">vanilla flavored almond bark/CandiQuick</span>
</li>
<li class="ingredient">
<span class="amount">15 oz</span>
<span class="name">creamy peanut butter</span>
</li>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">Rice Krispies cereal</span>
</li>
<li class="ingredient">
<span class="amount">1 1/2 cups</span>
<span class="name">mini-marshmallows</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup + more for sprinkling</span>
<span class="name">mini chocolate chips</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
In a large microwavable bowl, melt the almond bark in 30 second increments in your microwave until smooth.
</li>
<li class="instruction">
Add the peanut butter and stir until smooth.
</li>
<li class="instruction">
Add the Rice Krispies, marshmallows and chocolate chips and stir until evenly distributed.
</li>
<li class="instruction">
Line 2 cookie sheets with wax paper and then scoop a large amount (about the size of a small orange) of the mixture into a ball shape and place on the wax paper.
</li>
<li class="instruction">Sprinkle more mini chocolate chips over the top if desired.</li>
<li class="instruction">
Let sit in a cool area until hardened, you can also refrigerate until set.
</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-23640492249217874292016-12-20T08:40:00.002-05:002016-12-20T08:40:42.924-05:00Homemade Bailey's Irish Cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdw5j7WkMqcqaGu0tfY3WVlqbLJQU2Jm46mullp-pfVXBMjI-LJ_qaR3TaLhkiC581Rcdw855iJgrCCDgF2FxkVgwIVQL0H2EEryOF9dFyMpwSs1ALugs6mCA4c_Hqp8bzHYq3Jq-o1C2y/s1600/homemadebaileysirishcream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdw5j7WkMqcqaGu0tfY3WVlqbLJQU2Jm46mullp-pfVXBMjI-LJ_qaR3TaLhkiC581Rcdw855iJgrCCDgF2FxkVgwIVQL0H2EEryOF9dFyMpwSs1ALugs6mCA4c_Hqp8bzHYq3Jq-o1C2y/s400/homemadebaileysirishcream.JPG" width="266" /></a></div>
<b><u><br /></u></b>
Is there anyone on your Christmas list that just isn't easy to shop for? Well, this homemade drink might be just the thing. Turns out that Irish Cream is really easy to make. it took me 5 minutes to pour all the ingredients into a blender and mix it up. Just buy a fancy glass bottle and wrap it up beautifully and you're done!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5FQEZXrLgmzfxE650hD34El9IRBFEgydsM0q06U6haoauV6rVqsWU4obgAZVS_eW-J6QgTwtLDZZQg9ots9qW7VLADGB1viNicS2C8B2VlInQe_AclWH1wkytsTFNNYUFBQZeS9kK09O/s1600/homemadebaileysirishcream2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5FQEZXrLgmzfxE650hD34El9IRBFEgydsM0q06U6haoauV6rVqsWU4obgAZVS_eW-J6QgTwtLDZZQg9ots9qW7VLADGB1viNicS2C8B2VlInQe_AclWH1wkytsTFNNYUFBQZeS9kK09O/s400/homemadebaileysirishcream2.JPG" width="235" /></a></div>
<b><u><br /></u></b>
I don't usually slug down Irish Cream by itself so I'm not sure how great this information is, but they look very close to each other. They smell very much like one another. I think this version is thicker if you use heavy cream (which I did) and it might be a little stronger than the original (feel free to use a little less whiskey). I drank some tonight in my coffee and it was really good, its also good over ice, just sayin.<br />
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Have a Merry Christmas everyone!<br />
<b><u><br /></u></b>
<b><u>Homemade Bailey's Irish Cream</u></b><br />
<span style="font-size: xx-small;">Recipe from <a href="http://www.running-from-the-law.com/2014/03/lucky-recipe-linkup-homemade-baileys.html">Running From The Law</a></span><br />
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<div class="fn">
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<span class="item">
</span>
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">light or heavy cream</span>
</li>
<li class="ingredient">
<span class="amount">14 oz </span>
<span class="name">sweetened condensed milk</span>
</li>
<li class="ingredient">
<span class="amount">1 2/3 cup</span>
<span class="name">Irish Whiskey (or less, this amount makes a strong drink)</span></li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">instant coffee granules</span>
</li>
<li class="ingredient">
<span class="amount">2 Tbsp</span>
<span class="name">chocolate syrup</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">almond extract</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Pour all the ingredients into a blender and mix until well combined. That's it.
</li>
<li class="instruction">
Store in your refrigerator for up to two months.
</li>
<li class="instruction">
**You can also skip the booze and add some skim milk instead, if you're looking for a non-alcoholic version. </li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-4474543763250897112016-12-14T14:39:00.003-05:002016-12-14T14:39:34.855-05:00Gluten Free Chocolate Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUSzxH4G7mGiUid2PogaU_k4Jkq-Xqj59zUzRhJ9fwThWA_0hqbarPdxOPQ7ztzeRbonDQgst5QOLbXGCaXsqk17Kfm3Md8fs3SNMky1ZF17tARViOD-7Ly3knkC4HqwuzIsue8FEpRw5/s1600/glutenfreechocolatecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUSzxH4G7mGiUid2PogaU_k4Jkq-Xqj59zUzRhJ9fwThWA_0hqbarPdxOPQ7ztzeRbonDQgst5QOLbXGCaXsqk17Kfm3Md8fs3SNMky1ZF17tARViOD-7Ly3knkC4HqwuzIsue8FEpRw5/s400/glutenfreechocolatecake.JPG" width="400" /></a></div>
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So, let me start off by apologizing for the lack of posts. See, Thanksgiving happened and then soon after that I started to get word that my gramma wasn't doing well. Well, I'm in South Carolina and she's in Montana so I was sort of playing it by ear. When the call came that it had gotten more serious, me and my daughter jumped on a plane and flew to Montana. My gramma passed away at the age of 96, so it was expected but still difficult. So, that's why there hasn't been any posts from me lately. But I'm back and ready to hit the kitchen again!</div>
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This recipe was made before I left. My husband, as you may or may not know, is on a gluten free diet as it greatly helps with his asthma. </div>
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This cake had great chocolatey flavor. It's more dense than your average flour cake but I didn't mind it and neither did my husband and daughter. It didn't last long in this house! Because, when you're craving chocolate cake you just gotta have it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4D-RwpuOyz5MLuPEpRz4ZDHDchUojEseO4nxvm3yAIHZg-A4mOqAjWunUon2ExH2GVrZFOHjcRkF1fUCqPZnicuVzPb9z5wKlkOuw4w-GL7Y1AQQxOd8OxSD6klEZlacbap4IXHyYIqfZ/s1600/glutenfreechocolatecake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4D-RwpuOyz5MLuPEpRz4ZDHDchUojEseO4nxvm3yAIHZg-A4mOqAjWunUon2ExH2GVrZFOHjcRkF1fUCqPZnicuVzPb9z5wKlkOuw4w-GL7Y1AQQxOd8OxSD6klEZlacbap4IXHyYIqfZ/s400/glutenfreechocolatecake2.JPG" width="400" /></a></div>
<br />
I just used a store bought gluten free frosting but homemade would be delicious too. I'm glad I tried this recipe and now have one more for my gluten free recipe box!<br />
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item"><b><u>Gluten Free Chocolate Cake</u></b></span></div>
<div class="fn">
<span style="font-size: xx-small;">Recipe from <a href="https://www.hersheys.com/recipes/en_US/recipes/96550/glutenfree-hersheys-perfectly-chocolate-chocolate-cake.html">Hershey</a></span></div>
<div class="fn">
<br /></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 3/4 cup</span>
<span class="name">gluten free flour mix</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">cocoa powder</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">1/4 tsp</span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">1/4 tsp</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">2 large</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">milk</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">vegetable oil</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">boiling water</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 350º</li>
<li class="instruction">
Spray 2 9-inch cake pans with non-stick spray and then dust with cocoa powder.
</li>
<li class="instruction">
Mix all of the dry ingredients together in a large bowl and whisk together. Add the eggs and milk and stir, then add the remaining ingredients and mix until smooth and lump free.
</li>
<li class="instruction">
Pour into the prepared cake pans. Place in the oven and bake for 35-60 minutes, or until a toothpick inserted in the middle comes out clean.
</li>
<li class="instruction">
Remove from the oven and let cool on a cooling rack. After about 5 minutes you can run a knife along the edges and then remove so a cooling rack to cool completely before frosting.
</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-83411975811861045262016-11-23T11:36:00.000-05:002016-11-23T11:36:05.910-05:00Sugared Cranberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpKqLCYobXLbhpK7sxfhgtEvFEbnH60vtPDlPNnicPTErBuBTbeKMJHq6kWEyi5So8e0pfUq3PAShqhYez6zPOz98Vq9dOQK45nRZ0TujdhfLxffPF8CX3wTJt8LsTHUYLtpCCu2Kdxsu/s1600/sugaredcranberries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpKqLCYobXLbhpK7sxfhgtEvFEbnH60vtPDlPNnicPTErBuBTbeKMJHq6kWEyi5So8e0pfUq3PAShqhYez6zPOz98Vq9dOQK45nRZ0TujdhfLxffPF8CX3wTJt8LsTHUYLtpCCu2Kdxsu/s400/sugaredcranberries.JPG" width="400" /></a></div>
<b><u><br /></u></b>
You might be wondering what you would use sugared cranberries for. Well, snacking for one thing. They are delicious. You may or may not know that cranberries are tart when eaten fresh by themselves. They aren't very many people's snack. Plus, they are hard to find during the rest of the year when it's not Thanksgiving time. But sugared, they are devine. You still get the tart bite and then the sugar coats your tongue with sweetness and you go back for more.<br />
<br />
As it turns out, this year I found a recipe for a cheesecake that needed some sugared cranberries on top for decoration and for deliciousness. So, I had these for two purposes and I've still got some left that I'm snacking on. I love them. Now I wish fresh cranberries were available all year.<br />
<b><u><br /></u></b>
<b><u>Sugared Cranberries</u></b><br />
<span style="font-size: xx-small;">Recipe from <a href="http://damndelicious.net/2013/12/22/sugared-cranberries/">Damn Delicious</a></span>
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<br /></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 cups </span>
<span class="name">sugar (divided)</span>
</li>
<li class="ingredient">
<span class="amount">1 (12 oz) bag</span>
<span class="name">fresh cranberries</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Place 1/2 cup of sugar and 1/2 a cup of water in a medium saucepan and cook over medium heat until sugar dissolves.
</li>
<li class="instruction">
Pour in the bag of cranberries and stir around to cover.
</li>
<li class="instruction">
Place the cranberries on cooling racks with wax paper underneath and let dry for at least an hour.
</li>
<li class="instruction">
Use the other 1 1/2 cups of sugar to coat the cranberries in. Set aside to dry for another hour.
</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-1996586497296391162016-11-23T11:21:00.002-05:002016-11-23T11:21:43.786-05:00Crustless Cheesecake with Cranberry Sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5g5jO-toQHH9ms6FHVnu2VJx1_8n9QuFFVB1_RMXQm4ppQR77Md4N9swDJb5PtxnEP-Z5PKbTlDPVZGjbBokyiSSNNAceC1bRk7hfZChSfo2D64tylZtzUgU7vmJ1bodpGpkXKioBk6O/s1600/crustlesscheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5g5jO-toQHH9ms6FHVnu2VJx1_8n9QuFFVB1_RMXQm4ppQR77Md4N9swDJb5PtxnEP-Z5PKbTlDPVZGjbBokyiSSNNAceC1bRk7hfZChSfo2D64tylZtzUgU7vmJ1bodpGpkXKioBk6O/s400/crustlesscheesecake.JPG" width="266" /></a></div>
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Happy Thanksgiving everyone! Okay, a day early. Well, my family actually had our Thanksgiving yesterday because my husband had to run off to work today, we it's over for us. But, it worked out perfectly because now I can get you this recipe just in time!</div>
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So, my husband is Gluten Free so this recipe caught my eye right away, then I saw the addition of cranberry flavors and I knew this was it. I was a little hesitant because if there's no crust, how does the cheesecake keep it's shape? Well, it worked perfectly. It holds it's shape without being hard at all. In fact, it's so smooth and buttery I can hardly stop eating the leftovers. </div>
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There are only a few ingredients and it comes together so nicely. If you've got room on your table for one more dessert, this has got to be it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVACsn9jbTyWlc0DlOGzdHAFH3XZLtqzOE9CpMZd5WNgFW_rLS5RWiBxIjlu8qJ10BAz1zjOtkKmno4CTez9u0Xuha8CoEuJAY0nyptt85SKQyU4S36MjRtRjCenuTqIOxGqIZdMmBH78n/s1600/crustlesscheesecake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVACsn9jbTyWlc0DlOGzdHAFH3XZLtqzOE9CpMZd5WNgFW_rLS5RWiBxIjlu8qJ10BAz1zjOtkKmno4CTez9u0Xuha8CoEuJAY0nyptt85SKQyU4S36MjRtRjCenuTqIOxGqIZdMmBH78n/s400/crustlesscheesecake2.JPG" width="400" /></a></div>
<b><u><br /></u></b>
<b><u>Crustless Cheesecake with Cranberry Sauce</u></b><br />
<span style="font-size: xx-small;">Recipe from <a href="http://www.bhg.com/recipe/cheesecake/crustless-cheesecake-with-cranberry-sauce/">BHG</a></span><br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<br /></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">4 (8 oz) </span>
<span class="name">cream cheese, softened</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">3 large</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient"><span class="name">cranberry sauce (optional)</span>
</li>
<li class="ingredient">sugared cranberries (optional)</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 275º</li>
<li class="instruction">
Spray an 8 inch springform pan with non-stick spray and wrap the bottom with aluminum foil.
</li>
<li class="instruction">
In the bowl of your stand mixer, add the cream cheese and sugar and mix on medium high for about 8-10 minutes or until the sugar has dissolved.
</li>
<li class="instruction">
Add the eggs and vanilla extract and mix until combined.
</li>
<li class="instruction">
Pour the mixture into the prepared pan and place into a shallow roasting pan. Put the roasting pan on the oven rack and add boiling water to the roasting pan until it's about halfway up the side of the springform pan. Bake for 70-75 minutes.
</li>
<li class="instruction">
The cheesecake is done when the center is almost set. If you bump the side of the springform pan you should just barely see a jiggle in the center.
</li>
<li class="instruction">
Remove from the oven and take out of the water, remove the aluminum foil and let the cake sit for about 10 minutes.
</li>
<li class="instruction">
Run a sharp knife along the edges of the pan and then unbuckle the spring form pan and carefully remove it from the cheesecake. Let the cake cool completely on a cooling rack.
</li>
<li class="instruction"><u>
If you're using the cranberry topping:</u> Pour the canned, jellied cranberry sauce into a blender and liquefy it. Pour it over the top of the cheesecake and decorate with sugared cranberries.
</li>
<li class="instruction">
Refrigerate leftovers.
</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-32310239667005439822016-11-14T17:08:00.003-05:002016-11-14T17:08:58.877-05:00Muffin Cup Omelets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4xFn4uMbWvh5efxn0Eq7t0naDtcaZmuq27KcbLDTiNW5gmbBAUMtkVoELrl6s4fwsEx4sAcjabSaP94gS4Phq2AuvDKWq9FDVLIAPjxSfi_A6vVUfowWDt9me1UoNUz2eLXT5I0kaCFJ/s1600/muffincupomelets.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4xFn4uMbWvh5efxn0Eq7t0naDtcaZmuq27KcbLDTiNW5gmbBAUMtkVoELrl6s4fwsEx4sAcjabSaP94gS4Phq2AuvDKWq9FDVLIAPjxSfi_A6vVUfowWDt9me1UoNUz2eLXT5I0kaCFJ/s400/muffincupomelets.JPG" width="400" /></a></div>
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You know, we're all a little short on time in the mornings. Be it because we hit the snooze button one too many times (you know who you are), or the baby's up all night, or the kids bus arrives before the butt crack of dawn....whatever the reason, we could all use a little help. </div>
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Muffin cup omelet's aren't something I invented, in fact they're all over the Internet so you can get a bunch of ideas from there if you want. But this one is one my family enjoys, (Next time I'm throwing in black olives). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEPM7vi9pSycuRi1IjYky9WDf-6UJN-0ro-juTJTey-AYVa9XvSkBWanKfyCh7jklSonhGHalUbaxXsNyeOHQHnyN4utZmHvz2H5ThDbD-LNcaPyQTnnbL0k9lKnbPht8yOiGahEqWzaj/s1600/muffincupomelets2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEPM7vi9pSycuRi1IjYky9WDf-6UJN-0ro-juTJTey-AYVa9XvSkBWanKfyCh7jklSonhGHalUbaxXsNyeOHQHnyN4utZmHvz2H5ThDbD-LNcaPyQTnnbL0k9lKnbPht8yOiGahEqWzaj/s400/muffincupomelets2.JPG" width="400" /></a></div>
<br />
These are easy to throw together and they will last all week in the refrigerator. Just keep in an air tight container. Microwave for about 30 seconds when ready to eat and ta da! Breakfast is served!<br />
<br />
Your options are endless, customize them your own way. You really can't go wrong.<br />
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<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item"><b><u>Muffin Cup Omelets</u></b></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">From Alissamay's kitchen</span></div>
<div class="fn">
<span class="item"><br /></span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">12 large</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">1 pound </span>
<span class="name">breakfast sausage (I used Neese)</span>
</li>
<li class="ingredient">
<span class="amount">1 small</span>
<span class="name">onion, diced</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">shredded cheese (I used colby jack)</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">baby spinach leaves</span>
</li>
<li class="ingredient"><span class="name">You can omit and add the ingredients of your choice. </span></li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 350 and grease a 12 cup muffin tin with non-stick spray.
</li>
<li class="instruction">
In a frying pan, cook the sausage and onion until done, drain oil and set aside.
</li>
<li class="instruction">
To the bottom of each muffin cup, add about 3-4 leaves of spinach and press them down to the bottom. Add a spoonful of sausage/onion into each cup and then go back and keep filling the cups evenly with the remaining sausage/onion until it's all been used.
</li>
<li class="instruction">
Top the sausage with more veggies of your choice if desired.
</li>
<li class="instruction">
In a large bowl, whisk together the eggs and add a little milk and whisk. Add salt and pepper.
</li>
<li class="instruction">
Pour the eggs into each cup until it gets to the top of each cup. Sprinkle with cheese and bake for 25-30 minutes or until the cheese has melted and the egg becomes puffy.
</li>
<li class="instruction">
Remove and let sit in the muffin tin for about 5 minutes.
</li>
<li class="instruction">
Top with salsa and sour cream, or whatever you desire.</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-62179864740077311742016-11-08T13:37:00.004-05:002016-11-08T13:37:41.145-05:00Flourless Monster Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhJ3_eNuF3xihPTkqDpr3yDtqEkP_FgCKcdAeFmP0_H7baccN6YhbBZDPYUicrmWmUffKuXAcuVr2EHK7qZAj8QqkTWuf-XMrqumCPFqH8wUcknN_FRpPymsnf_AYDIeFD8zZapqlGi7W/s1600/flourlessmonstercookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhJ3_eNuF3xihPTkqDpr3yDtqEkP_FgCKcdAeFmP0_H7baccN6YhbBZDPYUicrmWmUffKuXAcuVr2EHK7qZAj8QqkTWuf-XMrqumCPFqH8wUcknN_FRpPymsnf_AYDIeFD8zZapqlGi7W/s400/flourlessmonstercookies.JPG" width="400" /></a></div>
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I'm sorry for not posting last week, I was on vacation in Massachusetts. Visiting my husbands family, doing Halloween there, doing the Freedom Trail and visiting New Hampshire. We were busy, busy, busy. No tine to post anything, sadly. </div>
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I hope these awesome cookies make up for it just a little. </div>
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I'm still on my flourless obsession. These cookies are so good you'll never know there isn't any flour in them. There is oatmeal and that gives them plenty of texture. The peanut butter flavor is not overwhelming. Just subtle. The big pieces of chocolate makes me extremely happy. These cookies turn out golden on the bottom, chewy and flavorful. I love them. </div>
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Join me on my flourless recipe quest. If you've got any good one's, send them my way!</div>
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<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item"><b><u>Flourless Monster Cookies</u></b></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">Recipe from <a href="http://www.thesemisweetsisters.com/2015/05/29/monster-cookies-soft-chewy-flourless/">The Semisweet Sisters</a></span></div>
<div class="fn">
<span class="item"><br /></span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">3 whole</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">1 1/2 cups</span>
<span class="name">brown sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">sugar</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">butter, room temperature</span>
</li>
<li class="ingredient">
<span class="amount">1 1/2 cups</span>
<span class="name">peanut butter, regular or crunchy</span>
</li>
<li class="ingredient">
<span class="amount">4 1/2 cups</span>
<span class="name">oats, quick or old fashioned</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">semi-sweet chocolate chips</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">M&M's</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 350º</li>
<li class="instruction">
Mix together all of the ingredients (except the chocolate chips and M&Ms) in a large bowl or strand mixer and mix until combined.
</li>
<li class="instruction">
Add the chocolate chips and M&M's and mix well by hand.
</li>
<li class="instruction">
Scoop about 2 inch round balls of dough and place on a cookie sheet, then use your hand or the bottom of a glass to smoosh down slightly.
</li>
<li class="instruction">
Bake for about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before removing to a cooling rack.
</li>
<li class="instruction">
Store in an airtight container.</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-73618655419816505432016-10-26T08:45:00.000-04:002016-10-26T08:47:19.559-04:00Gluten Free Carrot Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TKrAqxWU3fGPjtzHQw2oh-JwDT0uG3HWv9TddKqlPJ9B0Ttvwx5oexHjFHrD697ZLB8HTP4bXOuZ8wiB3CAOPtr-wt43U9-BFmFI_pbhttMVCb4TYt8Mh-8fcMAAc0Xrx8kZDpgQBWsv/s1600/glutenfreecarrotcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TKrAqxWU3fGPjtzHQw2oh-JwDT0uG3HWv9TddKqlPJ9B0Ttvwx5oexHjFHrD697ZLB8HTP4bXOuZ8wiB3CAOPtr-wt43U9-BFmFI_pbhttMVCb4TYt8Mh-8fcMAAc0Xrx8kZDpgQBWsv/s400/glutenfreecarrotcake.JPG" width="400" /></a></div>
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I'm completely in love with this recipe. It's seriously delish. You can't even tell it's gluten free I swear to you.<br />
<br />
Moist (sorry for those of you who hate that word), delicious cinnamon notes and the cream cheese frosting is just yum. I think I need to make another one ASAP.<br />
<br />
After my husband went gluten free I was thinking I'd miss out on all those yummy carbs, but you can still eat yummy carbs this way too. No loss of flavor here. Easy to throw together and yummy. You can't beat it.<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item"><b><u>Gluten Free Carrot Cake</u></b></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">Recipe from <a href="http://glutenfreecooking.about.com/od/glutenfreecakerecipes/r/glutenfreecarrotcake.htm?utm_campaign=shareurlbuttons%3Futm_source%3Dpinterest&utm_campaign=shareurlbuttons_nip&utm_medium=social&utm_medium=social&utm_source=pinterest">About <span id="goog_1335566486"></span>Food</a></span></div>
<div class="fn">
<span class="item"><br /></span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">4 whole </span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">1 1/2 cups</span>
<span class="name">light olive oil or vegetable oil</span>
</li>
<li class="ingredient"><span class="amount">2 tsp</span> <span class="name">vanilla extract</span></li>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">all-purpose gluten free flour mix</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">cinnamon</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">salt</span></li>
<li class="ingredient">
<span class="amount">1 cup </span>
<span class="name">chopped nuts or raisins (optional)</span>
</li>
<li class="ingredient">
<span class="amount">3 cups</span>
<span class="name">freshly grated carrots</span>
</li>
</ul>
<div>
Frosting: </div>
<ul>
<li class="ingredient">
<span class="amount">4 Tbsp</span>
<span class="name">unsalted butter, softened</span>
</li>
<li class="ingredient">
<span class="amount">3 ounces</span>
<span class="name">cream cheese, softened</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">2 1/2 cups</span>
<span class="name">gluten free powdered sugar</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 350º</li>
<li class="instruction">
You will need either 2-9" round cake pans, 1-9x13 inch dish or 36 muffin cups. Spray with non-stick cooking spray. If using cake pans, line the bottoms of each with parchment paper and then spray with non-stick spray. Set aside.
</li>
<li class="instruction">Add the sugar and eggs to a stand mixer and blend until smooth, then add the oil and vanilla extract. Mix until smooth. </li>
<li class="instruction">In a separate bowl add the dry ingredients: Flour, baking soda, baking powder, cinnamon and salt. Slowly add this to the wet mixture and mix just until smooth. </li>
<li class="instruction">Stir in the carrots and raisins or nuts or neither. </li>
<li class="instruction">Pour into the prepared pan and bake. Bake for 45-55 minutes for all pans other than the muffins. For the muffins bake for 30-35 minutes. Insert a toothpick in the middle to check for doneness. </li>
<li class="instruction">Let cool on a rack before frosring. </li>
<li class="instruction">To make the frosting, combine all the ingredients together and mix until smooth. </li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-56829248948726800952016-10-19T12:32:00.001-04:002016-10-19T12:33:26.276-04:00Quick Gluten Free Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEOSlamxNer3i6NsFjQoAnuNs_LGxmEYGyiDzBkjYpHvstF3N3FiVBcrUWRRC57h1HciXxSEsS9olirz7j9SxSG_yEUV8h3xX8xebFhKFydroVGZjL8dzV_QGNYpek1cBWooKMjtSB2bW/s1600/quickglutenfreelasagna.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEOSlamxNer3i6NsFjQoAnuNs_LGxmEYGyiDzBkjYpHvstF3N3FiVBcrUWRRC57h1HciXxSEsS9olirz7j9SxSG_yEUV8h3xX8xebFhKFydroVGZjL8dzV_QGNYpek1cBWooKMjtSB2bW/s400/quickglutenfreelasagna.JPG" width="400" /></a></div>
<b><u><br /></u></b>
A chill in the air means I break out the comfort food and lasagna is one of our favorites. My daughter only recently started liking lasagna, and after 8 years of not eating it she requests it often. I'm only too happy to oblige of course. I mean, how could I say no? This recipe is very simple to throw together on a busy week night and tastes amazing.<br />
<br />
Everything is already cooked when you throw the layers together so it's just a matter of melting the cheese. Gluten free is such a big deal right now that it's not problem at all finding Rotini noodles. And most pasta sauce is gluten free but just check the label to make sure.<br />
<br />
I have used both sliced mozzarella and shredded for this recipe but the slices to tend to be a bit stringier (which I like) so that's what I use mostly. Feel free to substitute your favorite meat sauce for the jarred sauce and meat, since you're making this you can add whatever your family likes best. I love this recipe and my family does too.<br />
<b><u><br /></u></b><b><u>Quick Gluten Free Lasagna</u></b><br />
<span style="font-size: xx-small;">Recipe from <a href="http://flippindelicious.com/2015/09/easy-gluten-free-lasagna-casserole.html">FlippenDelicious</a></span>
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<br /></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 pound</span>
<span class="name">gluten free rotini</span>
</li>
<li class="ingredient">
<span class="amount">1 pound </span>
<span class="name">hamburger</span>
</li>
<li class="ingredient">
<span class="amount">1 (32 oz) jar</span>
<span class="name">pasta sauce (gluten free)</span>
</li>
<li class="ingredient">
<span class="amount">1 (24 oz) container</span>
<span class="name">cottage cheese</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">grated Parmesan cheese</span>
</li>
<li class="ingredient">
<span class="amount">1 1/2 tsp</span>
<span class="name">Italian seasoning</span>
</li>
<li class="ingredient">
<span class="amount">2 1/2 cups</span>
<span class="name">shredded mozzarella cheese</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 375º</li>
<li class="instruction">
Follow the package instructions to cook the pasta. Set aside.
</li>
<li class="instruction">
Brown the ground beef, drain off the excess fat.
</li>
<li class="instruction">
In a bowl, combine the cottage cheese, Parmesan cheese and Italian seasoning.
</li>
<li class="instruction">
Pour just enough pasta sauce on the bottom of a 9x13 inch dish to cover the bottom.
</li>
<li class="instruction">
Pour the cooked pasta on top of that, followed by the cooked hamburger.
</li>
<li class="instruction">
Top all that with the remaining pasta sauce.
</li>
<li class="instruction">
Spoon the cheese mixture over the top of all that and spread around evenly and then sprinkle with mozzarella cheese.
</li>
<li class="instruction">
Bake for 20 minutes or until the cheese is melted.
</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-90023101462848917262016-10-13T07:38:00.001-04:002016-10-13T07:38:59.273-04:003-Ingredient Brownies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1G-gnVkIna6IChZdR-IclxZHmYteIiowBPI-fkAWCSL9T1BpBKJqB793BnPAQoQ40h2P28TvvZ_nZl3Cih6MnOL4fERAPAQXHijoiRr7DyvommhFxVZe5x8J839iFEsWhAsNWttzhBlqY/s1600/3-ingredientbrownies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1G-gnVkIna6IChZdR-IclxZHmYteIiowBPI-fkAWCSL9T1BpBKJqB793BnPAQoQ40h2P28TvvZ_nZl3Cih6MnOL4fERAPAQXHijoiRr7DyvommhFxVZe5x8J839iFEsWhAsNWttzhBlqY/s400/3-ingredientbrownies.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
So, in my flourless dessert obsession continues. I just can't help it! Ok, so this recipe intrigued me because it's "healthy". Well, in fact, it really is healthy. I was leery, but still opted to give them a chance. </div>
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My conclusion? </div>
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<div class="separator" style="clear: both; text-align: left;">
They are surprisingly good. I didn't add mashed banana which is one option to give them a sweeter flavor, and I used mashed sweet potato and not pumpkin so they weren't very sweet. The frosting obviously kicks up the sweet factor and I'm anxious to try it with the banana just to see how sweet they can get and still be healthy. </div>
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<div class="separator" style="clear: both; text-align: left;">
The texture is very dense and heavy. The flavor is chocolatey, smooth texture and the sweetness comes from the frosting. Very good. I even shared some with my neighbor and she loved them. It's kind of hard to believe they only have three ingredients and are actually healthy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOOO8TPOk7_oP9EuKgK3qYuiUrc2sVor8RYEP2vqI3zlHZautFoGsXLF824qJboplOsIZkbjZ5q19eh-o2JQjrONRftJkpplYnRMQsNZaWNMF6ISgeDwWiDnfnell0sTpolww47N4adeL/s1600/3-ingredientbrownies2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOOO8TPOk7_oP9EuKgK3qYuiUrc2sVor8RYEP2vqI3zlHZautFoGsXLF824qJboplOsIZkbjZ5q19eh-o2JQjrONRftJkpplYnRMQsNZaWNMF6ISgeDwWiDnfnell0sTpolww47N4adeL/s400/3-ingredientbrownies2.JPG" width="400" /></a></div>
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item"><u><b>3-Ingredient Brownies</b></u></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">Recipe from <a href="http://thebigmansworld.com/2016/08/31/healthy-3-ingredient-flourless-pumpkin-brownies/">The Big Mans World</a></span></div>
<div class="fn">
<br /></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">pumpkin puree or mashed sweet potato</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup </span>
<span class="name">drippy almond butter or any nut butter</span>
</li>
<li class="ingredient">
<span class="amount">1/4 - 2/3 cup</span>
<span class="name">cocoa powder</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 350º</li>
<li class="instruction">
Coat a small 4x6 or 6x6 inch loaf pan with non-stick cooking spray, set aside.
</li>
<li class="instruction">
Place all the ingredients in a high powered blender or food processor or in a bowl and blend until fully incorporated.
</li>
<li class="instruction">
Pour into the prepared loaf pan and bake for 15 minutes and then begin checking for doneness. Mine took more like 30 minutes to get done. Test with a toothpick inserted in the middle, when it comes out clean they're ready.
</li>
<li class="instruction">
**1/2 cup mashed banana's in place of 1/2 cup pumpkin or sweet potato will make a sweeter brownie.
</li>
<li class="instruction">Frost with whatever frosting you like best. </li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-65312097489121790562016-10-03T15:03:00.001-04:002016-10-03T15:03:29.826-04:00Mongolian Beef<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHfsFXl-ijkOHy202Ih2ekl4it1losPKpPC8jPh-kewQZ7AeOBzo7_doGcbiWWNv2Gsa7JHv37vdmXumrESp8WZstcA9FruSWUvrGVirvz9ZiZdFeMjosOnhZlk9B2DXCy133M-FhUIPo/s1600/mongolianbeef2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHfsFXl-ijkOHy202Ih2ekl4it1losPKpPC8jPh-kewQZ7AeOBzo7_doGcbiWWNv2Gsa7JHv37vdmXumrESp8WZstcA9FruSWUvrGVirvz9ZiZdFeMjosOnhZlk9B2DXCy133M-FhUIPo/s400/mongolianbeef2.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
Mongolian beef is a fast, easy item to make for dinner. It takes no time at all and yet tastes like you spent all night making it. <br />
<br />
The beef is cut in pretty thin slices so it's easy to chew and has great flavor. The sauce is yummy yet not overly strong. The onions add a nice crunch and a bit of color. I served mine over rice to keep it gluten free but it would also be delicious over egg noodles.<br />
<br />
Perfect dinner for a busy week night. </div>
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item"><b><u>Mongolian Beef</u></b></span></div>
<div class="fn">
<span class="item" style="font-size: xx-small;">Recipe from <a href="http://www.myrecipes.com/recipe/mongolian-beef">My Recipes</a></span></div>
<div class="fn">
<span class="item"><br /></span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 Tbsp</span>
<span class="name">low sodium soy sauce</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp </span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">cornstarch</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">dry sherry</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">hoisin sauce</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">rice vinegar</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">chili paste with garlic</span>
</li>
<li class="ingredient">
<span class="amount">1/4 tsp</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">peanut oil</span>
</li>
<li class="ingredient">
<span class="amount">1 Tbsp</span>
<span class="name">minced fresh peeled ginger</span>
</li>
<li class="ingredient">
<span class="amount">1 Tbsp</span>
<span class="name">fresh garlic, minced</span>
</li>
<li class="ingredient">
<span class="amount">1 pound</span>
<span class="name">sirloin steak, cut against the grain</span>
</li>
<li class="ingredient">
<span class="amount">16 medium</span>
<span class="name">green onions, cut into 2 inch pieces</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Combine the first 5 ingredients and whisk until smooth.
</li>
<li class="instruction">
Over medium high heat, heat the peanut oil in a large skillet or wok.
</li>
<li class="instruction">
Add the ginger, garlic and meat. Cook for 2 minutes.
</li>
<li class="instruction">
Add the green onion pieces and cook for 30 seconds.
</li>
<li class="instruction">
Add the soy sauce mixture and cook for 1 minute or until thick. Serve hot.
</li>
</ol>
</div>
Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-57630873327594902332016-09-28T08:59:00.002-04:002016-09-28T08:59:40.954-04:00Kiwano or Horned Melon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWEUeVIpSCaDgs7j-1aWsUABW8xMfnuxzUyFBsiES_zI59ehGPiMG2cXMruOB5fYfSHK0rX_AlTMYhr1qoHa-_EmoOwDpmVVEN0TPmiz2MCMUpL0RtjQZQNhITHcbBzTIMJRoYxknA9ZA/s1600/IMG_3271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWEUeVIpSCaDgs7j-1aWsUABW8xMfnuxzUyFBsiES_zI59ehGPiMG2cXMruOB5fYfSHK0rX_AlTMYhr1qoHa-_EmoOwDpmVVEN0TPmiz2MCMUpL0RtjQZQNhITHcbBzTIMJRoYxknA9ZA/s400/IMG_3271.JPG" width="400" /></a></div>
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Ok, I know. Not a recipe. But every once in a while my daughter and I spot some new fruit at the grocery store to try. This time it was this (slightly dangerous) melon called a "horned melon" for obvious reasons. Yes, those little spikes are sharp. This fruit is also called "Blowfish Fruit", and you can see why. </div>
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Originally from Africa it is now grown in California and Mississippi as well as other countries. The fruit can be eaten raw as a snack, in which some people with suck out the pulp and spit out the seeds. When I tried the fruit I used a spoon and ate the seeds which I did not enjoy and now wish I had spit them out. Apparently you can eat the peel also as it is high in vitamin C. The inside is jelly like. I've seen recipes for drinks made out of this that might be good. </div>
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The flavor is hard to describe, it was sweet but not overly. It is described as a cross between a banana, cucumber, lemon on Wikipedia. You can add some salt or sugar, which I didn't know either until after I'd eaten it. It is also fairly pricy, I think we paid $4 and some change. Overall, I'm glad we tried it. It wasn't bad but the price combined with the fact that it wasn't totally delicious makes it highly unlikely we'll be buying it again. </div>
<br />Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-27084642324690234452016-09-21T09:16:00.004-04:002016-09-30T13:23:01.713-04:00Fudgy Flourless Chocolate Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9F6-GIX-7jeRN6oJCV4Ik3B8qdy0pYqBcB9mTVs9hN08BuGHaf6-UQdigGGyH0XciCPiVuqcTqdi6jOl-eN6GMf2X44udoNxHLDhbC_vT2R4tqYh7ZvOnmAbFhrWWogZtFnjvgfppGsKn/s1600/fudgyflourlesschocolatebrownies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9F6-GIX-7jeRN6oJCV4Ik3B8qdy0pYqBcB9mTVs9hN08BuGHaf6-UQdigGGyH0XciCPiVuqcTqdi6jOl-eN6GMf2X44udoNxHLDhbC_vT2R4tqYh7ZvOnmAbFhrWWogZtFnjvgfppGsKn/s400/fudgyflourlesschocolatebrownies.JPG" width="400" /></a></div>
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Continuing my flourless obsession, meet the flourless brownie. I'd like to just add that I had to make two pans of these back to back because the first pan of them disappeared so fast I couldn't photograph them. With the second pan, I had to threaten lives not to touch them before I could take a picture. That worked but they didn't last long after that. <br />
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So, flourless desserts are yummy, easy to make, and gluten free. I'd eat these even if they weren't gluten free. The outside is very much like a normal flour type brownie but the middle is much softer. Sort of like eating a cookie straight out of the oven (but without all that pain).<br />
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This, being the third flourless recipe I've tried is not going to be the last. I just love them. Don't get me wrong, they aren't any healthier for you. There is still sugar and butter in them. But, sugar and butter mixed with chocolate equals deliciousness. :)<br />
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<b><u>Flourless Fudgy Chocolate Brownies</u></b><br />
Recipe from <a href="http://lifemadesimplebakes.com/2014/07/rich-fudgy-flourless-brownies/2/">Life Made Simple</a><br />
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">6 Tbsp</span>
<span class="name">unsalted butter</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">8 oz</span>
<span class="name">semi-sweet chocolate </span>
</li>
<li class="ingredient">
<span class="amount">2 whole</span>
<span class="name">eggs at room temperature</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">1 Tbsp</span>
<span class="name">unsweetened cocoa powder</span>
</li>
<li class="ingredient">
<span class="amount">3 Tbsp</span>
<span class="name">cornstarch</span>
</li>
<li class="ingredient">
<span class="amount">1/4 tsp</span>
<span class="name">salt</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 350º</li>
<li class="instruction">
Line a 8x8 or 9x9 inch square pan with tin foil and then spray with non-stick spray. Set aside.
</li>
<li class="instruction">
In a medium saucepan, over low heat melt the butter and then add the sugar. After the sugar is incorporated add the chopped chocolate. Stir until melted and smooth and then remove from the heat and beat with a hand mixer for 2 minutes.
</li>
<li class="instruction">
Add the eggs one at a time and then add the vanilla extract.
</li>
<li class="instruction">
Whisk until smooth.
</li>
<li class="instruction">
Use a mesh sieve to add the cocoa powder and cornstarch into the mixture. Then add the salt. Use a hand mixer to beat for another 2 minutes.
</li>
<li class="instruction">
Pour the batter into the prepared pan and bake for 22-30 minutes. Insert a toothpick into the middle to check for doneness. Do not overtake.
</li>
<li class="instruction">
Remove from the oven and let cool in the pan for at least 45 minutes before cutting.
</li>
<li class="instruction">
Use the tin foil to lift out of the pan and cut.
</li>
</ol>
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Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0tag:blogger.com,1999:blog-4635479577395123608.post-48533025127599190982016-09-12T08:55:00.001-04:002016-09-12T08:55:18.406-04:00Flourless Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPyRNfI1Jp9C_EioD6glKj9Re5-fgEha5Ho_Mk7iNFTaqwlQOtL2UGiCXfe6jxY-HLsd_xQb8_LBAS6eOfFZGh3pShCHA7c4hn7i3xRRVhmoKVRipy4Wi0iHvo502yGWfduUWi_X_kaKz/s1600/flourlesschocolatecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPyRNfI1Jp9C_EioD6glKj9Re5-fgEha5Ho_Mk7iNFTaqwlQOtL2UGiCXfe6jxY-HLsd_xQb8_LBAS6eOfFZGh3pShCHA7c4hn7i3xRRVhmoKVRipy4Wi0iHvo502yGWfduUWi_X_kaKz/s400/flourlesschocolatecake.JPG" width="400" /></a></div>
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You're looking at the reason my diet isn't going well. My husband had a hankering for a piece of chocolate cake, so I indulged him and made this. The great thing is that it's gluten free because it's completely flourless. The bad thing is that it tastes amazing. Like, thank goodness it's pretty rich or I would have eaten the whole thing myself, amazing. </div>
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Don't confuse Gluten Free with healthy. Just because there isn't any flour doesn't make this health food. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfprzAsV0EOGQDkt7FmmTn_0-mON_kWZXlhxk8oO4BfATgYGBf9nzvhxLJwxzjIODVzKASnTMDyp51SvskXvwECVohPYpS1YpjP4DMfQSScONP0VxL_Lqc3Z36j2nB1eZ8D_zy-4hNbnTj/s1600/flourlesschocolatecake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfprzAsV0EOGQDkt7FmmTn_0-mON_kWZXlhxk8oO4BfATgYGBf9nzvhxLJwxzjIODVzKASnTMDyp51SvskXvwECVohPYpS1YpjP4DMfQSScONP0VxL_Lqc3Z36j2nB1eZ8D_zy-4hNbnTj/s400/flourlesschocolatecake2.JPG" width="400" /></a></div>
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<span style="text-align: left;">It's obviously a different texture than cake. But, because you're not substituting other flours for the wheat flour you already sort of have the expectation of a texture difference. Instead, it's creamy all over. It's smooth, chocolaty, and rich. It's sort of like eating a big chocolate chip. </span></div>
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Then, you add the chocolate ganashe on top (which I topped with mini chocolate chips) and it takes you into a chocolate induced coma. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBCDfPw1b6_Ya3NPKT6yoK4ntosv5HDHu8uilbXVl65NTaI_ZDy7AEa_v3ETuUo2vkQekafKKWWAelW19ZvyRT0sSAqLGDiMd2-LE-s1cZueth8ncwNWZSPX31uNF_ussdsgLwu0Se5VY/s1600/flourlesschocolatecake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBCDfPw1b6_Ya3NPKT6yoK4ntosv5HDHu8uilbXVl65NTaI_ZDy7AEa_v3ETuUo2vkQekafKKWWAelW19ZvyRT0sSAqLGDiMd2-LE-s1cZueth8ncwNWZSPX31uNF_ussdsgLwu0Se5VY/s400/flourlesschocolatecake3.JPG" width="400" /></a></div>
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My family LOVED this cake. In fact, I sent a piece over to my neighbor, so she made it, and her family loved it too. I'm loving all the flourless recipes I've found on Pinterest.<br />
Grab a big glass of your favorite milk and a little piece of this heaven on a plate and enjoy! <br />
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<span class="item"><b><u>Flourless Chocolate Cake</u></b></span></div>
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<span class="item" style="font-size: xx-small;">Recipe from <a href="http://www.melaniecooks.com/flourless-gluten-free-chocolate-cake/8404/">Melanie Cooks</a></span></div>
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">semi-sweet chocolate chips</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup (1 stick)</span>
<span class="name">unsalted butter</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">3 whole</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">unsweetened cocoa powder</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">espresso powder (optional)</span>
</li>
</ul>
<div>
Chocolate Ganache</div>
<ul>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">semi-sweet chocolate chips</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">heavy cream</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 375º</li>
<li class="instruction">Use a 9 inch round cake pan. Spray with non-stick spray, then line with a piece of parchment paper that has been cut to fit the bottom of the cake pan. Then spray the top of the parchment paper.</li>
<li class="instruction">
Put the butter and the chocolate chips in a microwave safe bowl and heat for 1 minute, stir and keep heating in 30 second increments until smooth. This can also be done over low heat in a saucepan.
</li>
<li class="instruction">
Pour the chocolate mixture into a mixing bowl and add the sugar, eggs, cocoa powder and espresso powder if using. Whisk until smooth.
</li>
<li class="instruction">
Pour the batter into the prepared cake pan and bake for 20 minutes.
</li>
<li class="instruction">
Remove from the oven and let cool for 10 minutes.
</li>
<li class="instruction">
Run a knife around the edges of the pan to loosen, then put a plate on the top of the cake pan and flip the cake over quickly.
</li>
<li class="instruction">
Peel off and discard the parchment paper.
</li>
<li class="instruction">
Now make the ganache. Heat the chocolate chips and heavy cream in a small saucepan over medium heat, whisking until smooth.
</li>
<li class="instruction">
Pour over the still warm cake and use a knife to cover it completely.
</li>
<li class="instruction">
Refrigerate the cake for at least an hour before cutting.
</li>
</ol>
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Alyssamay'shttp://www.blogger.com/profile/17523216088202131384noreply@blogger.com0