Category: Bread and muffins

Gluten Free Chocolate Chip Pumpkin Muffins – Blog Post #10

I love the flavors of fall – cinnamon, nutmeg, cloves.  All of those flavors make my taste buds sing.

Hubby laughs at me buying all of the pumpkin flavored goodies.

When I got up on Saturday, I was craving pumpkin muffins.  Since I’m eating gluten free, I can’t just go to Panera and get myself a muffin.

So it’s up to me to bake my own muffins.

I googled gluten free pumpkin muffins and found this recipe.

I adapted the recipe by using regular milk with apple cider vinegar to get the lift she discussed in the recipe.  She also suggested adding chocolate chips which I did.  Yum!

Since I added the chocolate chips, I was able to get 10 muffins out of the batter instead of the 9.

I enjoyed my muffin with butter and a mug of pumpkin spice coffee.  Delicious!

Gluten Free Chocolate Chip Pumpkin Muffins

Gluten Free Chocolate Chip Pumpkin Muffins

  • Difficulty: medium
  • Print

Ingredients

– 1 & ¼ c. all purpose gluten free flour

– ¾ c. brown sugar

– 2 tsp. Baking powder, double acting

– 1 & ½ tsp. Pumpkin pie spice

– ½ tsp. Cinnamon

– ¼ c. nutmeg

– ¼ tsp. Salt

-1 c. pumpkin puree

– 2 eggs

– ¼ c. softened butter (½ a stick)

– ¼ c. milk

– 2 tsp. Apple cider vinegar

– ¼ to ½ c. chocolate chips

 

Directions

  1. Preheat oven to 400 degrees.  Line a muffin tin with wrappers or grease the muffin tins.
  2. Combine flour, baking powder, and spices in a large mixing bowl.  Set aside.
  3. In a small mixing bowl, beat eggs.  Add to dry ingredients.
  4. Add the butter, pumpkin puree, milk, and apple cider vinegar to a bowl.  Mix.  Pour into the dry ingredients.
  5. Using an electric mixer, blend until combined.
  6. Fold in the chocolate chips.
  7. Fill the muffin cavities ⅔ rds full.
  8. Bake for 20 to 25 minutes, or until the tops are browned.
  9. Enjoy!

 

Source:  Dishing Delish

Happy eating,
Traci

 

Peach Quick Bread

One thing I am realizing is that even though I’ve shared recipes, I’ve not shared much about the kids or really welcomed you into my kitchen for a meal.

My kids are now eleven and almost thirteen.  Another chapter in my life is beginning, that is a mother of a teenager.  Let me tell you, life has begun to get interesting.  When this blog began in 2010, the boys were 5 and almost 7. Continue reading “Peach Quick Bread”

Cake Mix Donuts – Foodie Extravaganza (July 2016)

This month’s theme is donuts.  I have some favorite donut shops around the area – Bill’s Donuts and Abbey’s Donuts are two of our favorite donut shops.  Plus Tim’s (aka Tim Horton’s)

Sometimes though it’s fun to make your own donuts at home.  I have several recipes for donuts on my blog.

Continue reading “Cake Mix Donuts – Foodie Extravaganza (July 2016)”

Pretzel Rolls

My family loves pretzel rolls.  Actually they like anything pretzel related – hard or soft.  These rolls take extra work but are worth the happiness from your family when you finish this delicious treat.

You could serve them as a carb at your dinner table or you could use the rolls to make a delicious sandwich.  Some ideas for a sandwich are a lunch meat sandwich, hamburgers, sloppy Joes, or pulled pork.

Continue reading “Pretzel Rolls”

12 Minute Cranberry Cinnamon Scones – Secret Recipe Club

This is my second time participating in the Secret Recipe Club.  I got moved to Group B when Group D was disbanded.  This month I was assigned to Why I Am Not Skinny.   Maxine is originally from South Africa but is currently living in Brussels.

Continue reading “12 Minute Cranberry Cinnamon Scones – Secret Recipe Club”

French Bread in a Bread Machine

Okay the title of this blog is a little misleading.  You make the dough in the bread machine but then remove the dough to bake the bread.

I was able to start the dough before we left for church and then make it into a loaf when we got home.  Easy peasy!

Continue reading “French Bread in a Bread Machine”

Buttermilk Biscuits

This post was originally posted in January of 2011.  I did not have a picture of the biscuits on this post.  So I’m reposting this blog with a picture.

buttermilk biscuits

I made these for our family’s New Year’s Dinner.  Everyone loved them because they are tasty.  Tonight I was asked to bring the bread for our Sunday dinner.  I was torn between making Easy Rolls, breadmachine rolls (haven’t posted this yet), or the buttermilk biscuits.  I let the Wee One and Imaginative One be the deciding factor.  They told me they wanted the biscuits.  So that’s what we are having.

Buttermilk Biscuits
Southern Plate

Stars of the recipe:

  • 1/2 cup cold butter or margarine (1 stick)
  • 2 1/4 c self rising flour (store bought or homemade)
  • 1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
  • flour for dusting
  • melted butter for brushing baked biscuits

Steps:

  1. Cut butter with a  into 1/4-inch-thick slices.Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly.
  2.  Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
  3. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour.
  4.  Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
  5.  Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased  cookie sheet. Try to make sure they touch because this will help them rise higher.
  6. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Happy Eating,
Traci

Do It Yourself – Spreads, Sauces, and Breads

This is my last installment of reviewing my Do It Yourself blog posts.  This DIY post features the spreads, sauces, and breads on my blog.

Sauces and Spreads

applesauce
Homemade Applesauce

Homemade Applesauce

 

Homemade pumpkin butter

root beer
Root beer Barbecue Sauce

Homemade Spaghetti Sauce
Homemade Spaghetti Sauce

thousand island
Thousand Island Sandwich Spread

Breads

homemade baking mix
Homemade Baking Mix and Pancakes

homemade tortilla
Homemade Tortillas

I’ve created  a page with all the Do It Yourself posts for easy access.  Click on the picture below to go to the page.Do It Yourself.

Happy Eating,
Traci

Eggnog Quick Bread – Christmas Making and Baking

I’m finishing up my Christmas making and baking.

My mom called me last night to tell me that she was going to come over to our house for Christmas.  It’s been many years since she’s been at our house for Christmas so it was a nice surprise.  The one thing she’s asked for was homemade goodies.  I’m almost finished with the Christmas making and baking.  There is a few goodies left to make.

This eggnog bread was one of those things.  It’s easy to put together and makes a lot.

eggnog quick bread

Eggnog Quick Bread

adapted from Mommy’s Kitchen

Stars of the recipe:

  • 2 eggs
  • 1 1/4 c. sugar
  • 1 3/4 c. eggnog
  • 1/4 tsp. nutmeg
  • 1 tsp. rum extract
  • 1 tsp. vanilla extract
  • 2 1/4 c. all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 (3.4 oz) package of instant vanilla pudding

Steps:

  1. Preheat oven to 350 degrees.
  2. Grease mini loaf pans (5).
  3. Beat the eggs.
  4. Add sugar, eggnog, butter, rum extract, and vanilla extract.  Mix until combined.
  5. In a medium bowl, combine the flour, baking powder, and salt.
  6. Add the flour mixture to the batter.  Mix well.
  7. Add the instant vanilla pudding.
  8. Pour into greased pans.
  9. Bake at 350 degrees for 20 to 25 minutes.  (Mine took closer to 40 or so minutes.)
  10. Cool in pans for 10 minutes.
  11. Remove and cool on baking rack.
  12. Enjoy!

Happy Eating,
Traci

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