Recipes
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Baked Herbed Goat Cheese
Quarantine has definitely given people more time to cook and bake at home. I wouldn’t say I’m baking any more than usual, but what I’m baking has changed a little, and when I’m baking. Now, the recipes with multiple steps or chill /resting time seem appealing because we have the time. And, it feels productive to know dough is chilling in the refrigerator while I go about my day doing other things. Below is a “recipe” for delicious baked herbed goat cheese. I say “recipe” because I really just threw some things together and hoped for the best 🙂 Ingredients:  Herbed Goat Cheese (any kind would work. I had…
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Apple-Walnut Muffins
I tried out a new recipe below for Apple-Walnut muffins made with quinoa flour and flaxseed. I had the quinoa flour in the pantry, but wasn’t sure what to do with it–until now. These muffins turned out great and they are naturally gluten-free and vegan. I tweaked a few things from the original recipe, so I’ll link to it here and then share my changes below. These will make a great breakfast or mid-morning snack. The quinoa flour is a great source of protein and fiber as is the flaxseed “egg” used in this recipe. Ingredients: 1 ½ tablespoons ground flax seed 3 tablespoons warm water 2 large apples, peeled and grated 1/4 cup…
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Homemade Vanilla Extract
Vanilla extract is one of those ingredients most baking recipes call for and yet, I never really stopped to think how it was made or even what was in it besides vanilla. Then about a year ago, friends and other bloggers started talking about homemade vanilla extract and I thought it would be nice to have around the house. Not only did I like the idea of knowing the exact ingredients I’d be baking with, but vanilla extract at the grocery store can be expensive for a very small amount–usually 1.5-2 oz. can cost anywhere from 5-8 dollars. So, I finally decided to go ahead and order the vanilla beans…
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Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies give you the best of both worlds–the warmth of cinnamon and the sweetness of chocolate. The first batch of these that I tried were a 10/10 on flavor, but something was missing in the texture and shape of the cookies. Considering the first batch was made after 10:30pm, I may have been short on time and only refrigerated the cookie dough for 10-15 minutes. The second round, when I had more time to spare, I refrigerated the unbaked cookies for 2 1/2 hours. What a difference in the shape and texture! I encourage you to play around with the refrigeration time to get the cookies to…
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Spiced Banana-Walnut Bread
Sometimes we’re in the mood to bake, but we don’t have the ingredients we need for what we want to make. That was me last night. It was a stormy Friday night, and all I wanted to do was bake banana bread. A quick look in the kitchen confirmed it, I only had one banana and the recipe called for four. Luckily, I had plenty of other things to do so I made it a productive night and decided baking could wait until the morning. I’m glad I waited until today because I also realized I needed to buy new loaf pans and it gave me extra time to look…
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Cheddar-Chive Scones
I’ve made other savory scones on the blog before, but these cheddar-chive scones turned out to be even better than the first recipe I tried and if I could eat them every single day, I would. The best part, the scone dough recipe is the perfect base for a variety of flavors and toppings. With a few easy adjustments, you can make any scone your heart desires! Ingredients: Dough: 2 3/4 cups King Arthur Gluten-Free All-Purpose Baking Mix 1/3 cup sugar–I used a little less than 1/3 cup since these are savory scones 3/4 tsp. salt 1 Tbsp. baking powder 1/2 cup cold butter 2 large eggs 1/2 cup to…
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Fudgy Brownies
Rich, chocolatey brownies are always a good idea. I decided to give gluten-free brownies from scratch a try, and I’m so glad I did. I’ve made “regular” brownies from scratch only once before because the box mixes always worked just fine, but there is something to be said about the intense chocolate flavor you get from making brownies from scratch. These fudgy brownies definitely require a side of milk so pour yourself a glass and enjoy! Ingredients: 1 1/2 cups granulated sugar 1/2 cup unsalted butter 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup cocoa (I used the Hershey’s brand) 3 large eggs 3/4 cup King Arthur gluten-free flour…
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Oven-Roasted Chickpeas
Ok, I promise this is the last “roasted” anything post for a little while, but these roasted chickpeas did not disappoint and I have to share how good they were! I like chickpeas in salads and I’ve tried the dried snack versions you can buy at the grocery store, but I wanted to roast them at home where I could control the flavors and ingredients. I started out with 2 cans of cooked chickpeas. I drained and rinsed the chickpeas before laying them out on a paper-towel covered sheet pan to dry. I used another towel to gently pat them dry. The dryer they are, the easier they will crisp…
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Maple Roasted Sweet Potatoes
I may have started the new year off on a roasted veggie kick. Check out my previous post for how to make a medley of roasted veggies. These maple roasted sweet potatoes were inspired by Yiayia’s Thanksgiving sweet potatoes that lean towards being more like candy than a side dish, but I cut the sugar way back by only using a drizzle of maple syrup when we’re pretty sure Yiayia uses a sauce pan of simple syrup (she won’t say for sure haha). For these sweet potatoes, I peeled and chopped 3-4 large sweet potatoes. I lined a baking sheet with parchment paper, spread out the cubed potatoes, and drizzled…
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Roasted Veggies
I’m always looking for new ways to cook vegetables that make them something I want to eat. We all know we should eat them, but it’s an entirely different feeling to look forward to eating them. For me, my dislike of certain vegetables has little to do with their flavor and everything to do with their texture. So growing up in a household where veggies were usually boiled and a little mushy (sorry mom and dad lol), I decided to give roasted vegetables a try–and I’m glad I did. Best eaten fresh out of the oven when they are still crispy, these oven roasted vegetables held up pretty well all…
