Plum Crumble (GF) – Blog Post #11

One of my favorite YouTubers who has her own cooking show is Sara from the Domestic Geek.

She has some great recipes that I have tried over the years.

The other day I was looking at a video of hers from a few years ago where she baked gluten free desserts in a mason jar.  Talk about portion control.

One of those recipes was a plum crumble.  It looked so good.

It was then I found a coupon for free plums or $2.50 off the plums.

So I went and got some plums and made our dessert for our Sunday dinner.

My mom, mother-in-law, and myself loved the plum crumble.

Sara put pistachios in her crumble.  I left those out.  It was still good without them.

It would be delicious with ice cream or whipped cream.

Plum Crumble (GF)

Plum Crumble

  • Difficulty: easy
  • Print

Ingredients

– 6 to 8 plums, pitted and sliced

– 1 Tbsp. cornstarch

– ¼ c. honey

– ¼ tsp. Cinnamon

– ½ c. gluten free oats

– ⅓ c. almond flour

– ¼ c. brown sugar

– ¼ c. butter, at room temperature

 

Directions

  1. Preheat oven to 350 degrees.  Grease 6 – 4 oz. Mason Jars.
  2. Toss the sliced plums with the cornstarch and cinnamon.  
  3. Add the honey.  Stir until coated.
  4. Divide the plums amongst the Mason jars.
  5. In a medium bowl, combine the gluten free oats, almond flour, brown sugar, and room temperature until combined.
  6. Top the Mason jars with the oat mixture.  
  7. Place the Mason jars on a cookie sheet.
  8. Bake for 20 to 25 minutes.
  9. Enjoy!

 

 

My Grandma’s Fudge – Christmas Making and Baking 2016

Have you ever done or bought something but did not know why?  A few weeks ago, I bought some marshmallow creme/fluff because I wanted fudge.  Then I kept looking for a recipe that used marshmallow creme.  I didn’t find any recipes that I would want to make.   Continue reading “My Grandma’s Fudge – Christmas Making and Baking 2016”

Old Fashioned Sugar Cookies – Christmas Making and Baking 2016

During the Christmas season, I enjoy finding new recipes to try.  So when I saw the recipe for Old Fashioned Sugar Cookies, I knew I needed to try them.

Continue reading “Old Fashioned Sugar Cookies – Christmas Making and Baking 2016”

Pumpkin Pie Crescent Rolls (Secret Recipe Club)

Today is my last posting for the Secret Recipe Club.  They are disbanding which is sad.  I’ve enjoyed checking out other blogs.

This month I was selected to check out Ashley’s blog – Cheese Curds in Paradise.  I love the name of the blog.  Ashley lives in Wisconsin which is known for cheese.

I noticed that Ashley creates menu plans for the week so she knows what is going to be for dinner each week.

There was a couple of recipes that I wanted to try out like Slow Cooker Chicken Parmesan Sandwiches, Bacon Pesto Spread, Pizza Muffins, and Sweet and Salty Pumpkin Seeds.

I finally decided on pumpkin pie crescent rolls for this month’s recipe.  The Imaginative One loves pumpkin pie and crescent rolls.  I thought this would be a good way for him to have the best of both worlds.

The Wee One loved the pumpkin pie crescent rolls.  As soon as I got them out of the oven, he was standing there waiting to try one.

So far it’s been only the Wee One and I who have tried the pumpkin pie crescent rolls.  They are going to be served as the dessert for our weekly Sunday dinner.  (We didn’t have one last week because I was sick and my mother-in-law had the boys.)

Pumpkin Pie Crescent Rolls

Stars of the recipe:

  • 4 oz. cream cheese, softened
  • 1 c. canned pumpkin
  • 2 Tbsp. condensed milk
  • 1 tsp. flour
  • 1 Tbsp. cinnamon
  • 1 Tbsp. pumpkin pie spice
  • 2 (8 oz.) packages of crescent rolls
  • 1/2 c. brown sugar

Steps:

  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl, combine the pumpkin, condensed milk, flour, cinnamon, and pumpkin pie spice.  Mix until well combined.
  3. Unroll the crescent rolls.  Spread 1 & 1/2 Tbsp. of the pumpkin pie mixture over the crescent rolls.
  4. Roll the crescent rolls in the crescent shape.
  5. Place on the cooking sheet.
  6. Bake at 375 degrees for 10 to 12 minutes.
  7. Enjoy.

For more reveals, click on the blue frog.

happy-eating

 

Peach Cobbler (Day 25)

peach-cobbler

Welcome to Day 25 of 31 Days of Slow Cooking.

We are almost to the end of this series.

Since Halloween is next Monday, I’m going to play This or That – Halloween version.

Chocolate Candy or Fruity?

I have always said since I was born near Hershey Park, I must have chocolate in my blood.

Witches or Vampires?

Witches, hands down – Especially if they are good witches.

Trick or Treat?

Treat – Yum!

Halloween Party or Scary Movie?

I dislike scary movies, so Halloween party would be preferred.

Skeletons or Zombies?

Skeletons

Trick or Treat or Hand out candy?

When the boys were younger, I would go trick or treating.  Now that they are older and go out on their own, I hand out glow sticks not candy.

Hay Ride or Corn Maze?

I seem to get so lost in corn mazes so I prefer hay rides.

Scary Costume or Funny Costume?

I like funny costumes.

Pumpkin Seeds or Pumpkin Pie?

I prefer pumpkin seeds.  The Imaginative One loves pumpkin pie more than pumpkin seeds.

Bottle Feed a Baby Zombie or Walk Alone Through a Dark Forest?

I wouldn’t want to do either of those two choices.  However, I would prefer to walk alone.

Bats or Black Cats?

Bats

Pumpkin Spice or Hot Chocolate?

I love pumpkin spice.

Celebrate in your neighborhood or at the mall?

We celebrate in my neighborhood.

Peach Cobbler

Stars of the Recipe:

  • 4 c. fresh or frozen peaches, sliced
  • ¼ c. sugar
  • 1 c. Bisquick or another baking mix
  • ½ c. sugar
  • 1 c. milk

Steps:

  1. Spray the slow cooker with cooking spray.
  2. Place peaches in a slow cooker.
  3. Top with ¼ c. sugar.  Toss to coat.
  4. In a medium bowl, mix together the Bisquick, sugar, and milk.
  5. Pour over peaches.
  6. Cook on low or until cobbler is set.
  7. Enjoy with ice cream or  Whipped cream.

Printable Recipe

happy-slow-cooking-1

Mint Chocolate Chip No Churn Ice Cream

The Imaginative One loves the color green.  Once he was old enough to chose his own ice cream flavor, he would chose mint chocolate chip ice cream.  For five or so years, he would only eat with mint chocolate chip ice cream.  In recent years, his choice of ice cream flavors is more diverse. Continue reading “Mint Chocolate Chip No Churn Ice Cream”

Vanilla Wacky Cakes or Cupcakes (Vegan)

This cake requires NO eggs and NO dairy.  Say what!  In order for the cake to rise, it requires a chemical reaction between the baking soda and vinegar.

I’m now obsessed with baking these cupcakes/ cake since it’s so easy to put together.

Continue reading “Vanilla Wacky Cakes or Cupcakes (Vegan)”

No Bake Turtle Walnut Brownies (Gluten Free, Vegan) – Secret Recipe Club

#secretrecipe club

This is my second secret recipe club post this month.  I volunteered to take over for another member of the secret recipe club was unable to post since her site was going to be down.  I was assigned to Simple and Savory.

Anne is a holistic food coach.  She loves to cook and eat healthy foods.  I was excited to look through her blog.  Even though I don’t always eat healthy, I do love eating healthier foods.  I just wish my husband was more on board with healthier eating.

Continue reading “No Bake Turtle Walnut Brownies (Gluten Free, Vegan) – Secret Recipe Club”

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