Pumpkin Coconut Chocolate Chip Pumpkin Bread

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This is so perfect for fall. That’s all I can say about my recipe.

Enjoy!

Pumpkin Coconut Chocolate Chip Pumpkin Bread

Makes 2 loaves

Ingredients:

3C all-purpose flour (I used Cup4Cup gluten-free flour)

2C organic natural sugar

2C organic canned pumpkin

1½C semi-sweet mini chocolate chips (soy-free)

1C melted organic cultured unsalted butter, allowed to cool a bit

½C melted organic, extra virgin coconut oil, allowed to cool a bit

¼C organic shredded coconut

4 large eggs (I used 5 small-medium eggs from my chickens)

2t cinnamon

1t sea salt

1t baking soda

1t vanilla

Directions: Preheat oven to 350°. Prepare the loaf pans by greasing with butter or using a Coconut Spray oil. In a large bowl, combine all the dry ingredients: flour, sugar, cinnamon, sea salt, baking soda, and chocolate chips. Give it a quick stir

In a small bowl combine the wet ingredients: pumpkin, eggs, and vanilla. Stir to combine and then add the warm, but not hot, butter and coconut oil. Stir until all ingredients are combined.

Slowly add the liquid ingredients to the dry ingredients. Stir gently and only to combine; do not over-mix or you will create gluten and it will make your bread tough. We’re going for a tender loaf.

Pour batter evenly between the two prepared loaf pans. Tamp on the counter to get the batter to settle and use spoon to even out the top. Sprinkle both loaves with the shredded coconut.

Bake for 1 hour or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10-15 minutes. Remove from loaf pan to a wire rack to finish cooling.

Enjoy. It’s so good.

Note: I use organic ingredients as much as possible and do not always write ‘organic’ into my recipes. All my organic ingredients are found at local farm stands,  farmer’s markets, Market Basket, Whole Foods, Vitacost.com, or Amazon.com.

Honey Crêpes

Crepe

Cooking breakfast is my least favorite meal to prepare. I love going out for breakfast. There’s something just so perfect about waking up and having someone else make the first meal of the day for you. We all know breakfast is the most important meal of the day, so why not make it special and start your day off great? A sit-down-at-the-table breakfast is the best way to start the day. Weekends are when I really look forward to a nice breakfast. Here is my recipe for crêpes filled with honey-walnut cream cheese. They are light, loaded with flavor and a bit of crunch, then finished with a sweet drizzle of raw honey. Serve with sliced fresh fruit. Add some jazz music, a pot of French press coffee, a newspaper, and your weekend has begun.

Honey Crêpes

Makes about 16 medium or 8 large crêpes

Batter ingredients:

  • ⅔C unbleached pastry flour or Cup4Cup gluten-free flour
  • ½C whole milk
  • 2 farm fresh eggs, room temperature
  • 2T liquid raw honey
  • butter

eggbatter

Filling ingredients:

  • 8oz. cream cheese (one brick), room temperature
  • ½C chopped walnuts or pecans
  • 3T liquid raw honey

Creamcheese filling

Directions:

In a small bowl, using a fork, mash together the cream cheese, honey, and walnuts. Keep stirring until all ingredients are combined. Set aside. In a larger bowl, whisk the flour, milk, eggs, and honey until you have a smooth batter.

Heat a non-stick skillet on medium-high heat, then dot with butter. Drop a dollop of batter onto the pan, rotating it to slide the batter around the pan. You will have to decide how large you want your crêpe and adjust the amount your pour into your pan accordingly. Cook on one side for about 1 minute, then carefully flip over and cook the other side an addition 30 seconds to 1 minute. Repeat until your batter is gone.

Fill the crepe with 1 large tablespoon of the cream cheese filling, spread it on the crêpe to even it out, then fold or roll your crêpe.

Drizzle with honey before serving.

 

 

Lemon Coconut Butter Cake (gluten-free)

I can’t get enough lemon these days: lemon water, lemon pasta, lemon rice, lemon vinaigrette, and my newest recipe – lemon butter cake. 

photo 2-5Lemon Coconut Butter Cake (gluten-free)

Makes 1 loaf

Cake Ingredients:

  • 1 ½ C Cup4Cup Gluten Free flour (or use ¾C cake flour and ¾C all-purpose flour)
  • 1 ½ C Demerara or raw sugar
  • ½ C  sour cream 2% fat, room temperature
  • ½ C unsweetened, shredded coconut
  • 1 ½ sticks of butter (6 oz.), room temperature
  • 3 large eggs, room temperature
  • 1t lemon oil (or zest from 2 lemons)
  • 1 fresh vanilla bean
  • ¼t baking soda

Glaze Ingredients:

  • 1 C confectioner’s sugar
  • 2-3T freshly squeezed lemon juice (about ½ of a large lemon)

Directions: Before making this recipe, gather the eggs, measure the sour cream and butter, and allow time for them to come to room temperature.

In a small bowl, combine the flour, coconut, and baking soda. Set aside.

Preheat oven to 350°. Butter and flour a loaf pan and set aside. In the bowl of an electric mixer with the paddle attachment on, combine the sugar and butter and whip until light and creamy. Slice the vanilla bean lengthwise and use a knife to run down the length and scrape out the black seeds inside. Add to the bowl with the sugar and butter. Drop in the sour cream, eggs, and lemon oil (or zest) and beat for one to two minutes until light and airy. Add the dry ingredients in two parts, beating on low until combined. Do not over mix.

Pour the batter into the prepared loaf pan and bake for 50 minutes to an hour, testing with a cake tester at 50 minutes. When the cake tester comes out of the cake cleanly, remove the cake from the oven. Let cool in the pan for 15 minutes then invert cake and place on a cooling rack to finish cooling.

While the cake is cooling, prepare the glaze. In a small bowl, combine the confectioner’s sugar and fresh lemon juice. Whisk with a fork until smooth. Put your cooled cake onto your cake plate and drizzle the lemon glaze over the top of the cake.

Optional: Garnish with lemon zest.

Gluten Free Old-Fashioned Apple Crisp

This is pretty much the best apple crisp recipe.

That’s all I can say.

The crumb topping tastes so good even before it's baked!
The crumb topping tastes so good even before it’s baked!

Gluten Free Old-Fashioned Apple Crisp 

adapted from 2002, Barefoot Contessa Parties!, Ina Garten

Ingredients:

  • 5 pounds Honey Crisp and Jonagold apples
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 2T freshly squeezed orange juice (zest it first)
  • 2T freshly squeezed lemon juice (zest it first)
  • ½C granulated sugar (I use Organic Turbinado)
  • 2t ground cinnamon

Crust:

  • 1 ½C Cup4Cup gluten-free flour
  • ¾C granulated sugar (I use Organic Turbinado)
  • ¾C light brown sugar, packed
  • 1C gluten free oatmeal (I use Bob’s Mill)
  • 8 oz. of unsalted butter (I use Kerrygold Irish butter)

Directions: Preheat oven to 350°.

Peel, core, and slice the apples into large wedges. Combine the apples with the zests, juices, sugar, and cinnamon.  Pour into the baking dish.

To make the crust, combine the flour, sugars, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Bake for 1 hour until the top is golden brown and the apples are bubbly. Serve warm.

Smells divine.
Smells divine.

 

 

 

 

 

Gluten-Free Pineapple Carrot Cake with Lemon Cream Cheese Frosting

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It’s time I started baking again. I love the comfort in baking – the precise ingredients, the blending of flavors, and oh! the aromas wafting through the house. Baking brings everyone to the kitchen. Carrot cake has that earthiness and grounding quality that warms the soul this time of year.  I’ve updated my recipe with gluten-free flour (better for you if you have any inflammation in your body or are celiac) using Cup4Cup, and substituting coconut oil for organic canola oil (coconut oil is miraculous). I use less cinnamon and sugar than most carrot cake recipes because I want to taste the individual ingredients and not be overpowered by the strong taste of cinnamon and sugar.

Gluten-Free Pineapple Carrot Cake with Lemon Cream Cheese Frosting

Makes one 9″

cake Ingredients:

  • 1¾C Cup4Cup gluten-free flour
  • 1½C turbinado sugar
  • 2t baking soda
  • 1½t cinnamon
  • 1t salt
  • 1C flaked, unsweetened coconut ( I use Bob’s Mill brand)
  • ½C currants
  • 1C chopped pecans
  • 4 free range eggs, beaten
  • 1C melted organic coconut oil, cooled
  • 2t vanilla  (I like Nielsen-Massey Madagascar vanilla)
  • 2C shredded carrots (about 4, depending on their size)
  • 1C crushed pineapple, drained (1 can)

Directions:
Preheat oven to 350°. Butter and dust with flour (or use Baker’s Joy spray) a 9″ round springform pan. In a large bowl, combine all dry ingredients: flour, sugar, baking soda, cinnamon, salt, flaked coconut, currants, and pecans. Stir to combine.

In another bowl, combine all the wet ingredients: beaten eggs, melted and cooled coconut oil, vanilla, shredded carrots, and pineapple. Stir to combine. Add the wet ingredients to the dry ingredients and mix until just combined.

Pour into the prepared springform pan and bake for one hour. Remove from oven, cool for 3-5 minutes and release the cake. Invert cake on a cooling rack or your cake dish. Cool completely before frosting the cake.
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Lemon Cream Cheese Frosting Ingredients:

  • 4C confectioner’s sugar
  • 1# cream cheese (two bricks), softened at room temperature
  • 8oz. of unsalted butter (two sticks), softened at room temperature
  • 1t vanilla extract (I like Nielsen-Massey Madagascar vanilla)
  • 1t natural lemon flavoring

Directions: Set your mixer to high and cream the softened butter and cream cheese in a mixer until smooth and creamy with no visible butter lumps, about 5 minutes. Stop the motor to add the vanilla extract and lemon flavoring. Whip to combine. Stop motor and add two cups of the confectioner’s sugar, cover the bowl with a towel (to keep sugar from dusting your entire kitchen), turn the motor to high, and whip the confectioner’s sugar into the butter and cream cheese until completely incorporated. Stop the motor again, add the remaining two cups of confectioner’s sugar, and whip until smooth and creamy and completely incorporated, scraping down the sides of the bowl if you need to. Refrigerate until ready to use. If it’s too hard to spread when it’s chilled, let it rest on the counter for fifteen minutes and then frost the cake.

Sprinkle the top with a little shredded coconut and lemon zest.

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