Tag: Baking

Adaptable Recipes, Dessert, Makeover Monday Meals

Makeover Monday Meal- Let There Be Cake!

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Whether it’s a fancy wedding or birthday cake, or maybe an all-butter pound cake at a barbecue,  people can’t help but smile and get ready to dig in.  Cake makes the dessert world go around and round.

Nevertheless, there are times when you’re not in the mood to tackle making a cake from scratch. You want something fast and easy. So, before you pick up a box of cake mix, this recipe for vanilla cake comes together in a snap. Moreover, it doesn’t contain any butter or dairy.

King Arthur’s Vanilla Cake is reminiscent of a recipe that became popular first during the Great Depression and then again around World War II when items like butter and eggs were rationed. The result is a light and tender cake with just the right amount of sweetness. It’s also vegan and can be adapted for gluten sensitivities.

 

Vanilla Cake Pan Cake by King Arthur adapted by Still a Chick Lit

 

PREP 10 mins
BAKE 30 to 35 mins
TOTAL 1 hr

Cake

2 cups (240g) all-purpose flour  (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour plus 2 tablespoons of xanthan gum)

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup + 2 tablespoons (198g) water

1/2 cup (99g) vegetable oil

3/4 cup (149g) granulated sugar. (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed finely)

4 1/2 teaspoons (21g) cider vinegar or white vinegar

1 tablespoon (14g) clear vanilla or vanilla

1/2 teaspoon almond extract

Frosting

4 tablespoons (57g) butter, regular or vegan, at room temperature

2 1/2 cups (283g) confectioners’ sugar, sifted if it’s lumpy.

1/8 teaspoon salt

1/2 teaspoon clear vanilla or vanilla

about 2 tablespoons (28g) water

Instructions

Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.

To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.

In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.

Add the wet ingredients to the dry and stir to combine. It’s OK for a few small lumps to remain.

Pour the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.

To make the frosting: Beat together the butter, confectioners’ sugar, and salt until no large pieces of butter remain.

Add the vanilla and 1 tablespoon of the water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.

Leaving the cake right in the pan, if desired, use a spatula or flat knife to apply the frosting.

Storage information: Store the cake, well wrapped, at room temperature for several days. Freeze for more extended storage.

 

Adaptable Recipes, Breakfast, Makeover Monday Meals

Makeover Monday Meals- Banana Nut Muffins

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Bakery Style Banana Nut Muffins by She’s Not Cookin adapted by Still A Chick Lit

 

INGREDIENTS

1 and ½ cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)

1 tsp. baking soda

1 tsp. baking powder

⅛ tsp. cinnamon

½ tsp. salt

3 ripe bananas, mashed

½ cup granulated sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)

 

¼ cup light or dark brown sugar (Splenda brown sugar substitute, Splenda brown sugar substitute, or organic brown sugar)

1 egg, lightly beaten ( 3 tablespoons Aquafaba, ¼  cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, vegan egg replacer=1 egg, liquid mung bean egg replacer=1 egg)

 

⅓ cup melted unsalted butter, cooled (unsalted vegan butter)

½ cup chopped walnuts (or pecans)

Streusel Topping

⅓ cup brown sugar (Splenda brown sugar substitute, Splenda brown sugar substitute, or organic brown sugar)

 

2 tbsp. all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)

⅛ tsp. cinnamon

1 tbsp. cold unsalted butter (unsalted vegan butter)

½ cup chopped walnuts (or pecans)

Pinch salt

INSTRUCTIONS

Preheat oven to 425°F. Grease 6 jumbo muffin tins. (or use paper cups)

Melt the butter and set it aside to cool.

In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, combine mashed bananas, granulated sugar, brown sugar, beaten egg, and melted butter.

Add banana mixture to dry ingredients and stir just to combine. Do not over-mix.

Divide batter evenly into six jumbo muffin tins.

Streusel topping: In a small bowl, combine brown sugar, all-purpose flour, cinnamon, salt, and butter. Cut in with a pastry blender or with clean hands until the mixture is crumbly.

Add in walnuts and mix well to combine.

Sprinkle generously on top of the muffins.

Bake in 425°F oven for 5 minutes. Reduce heat to 350°F and bake for another 20-25 minutes. Test with a toothpick or cake tester. It should come out clean when inserted in the center of the muffin.

Remove from muffin tins and cool on wire racks.

NOTES

Storage: Cool muffins and store them in a covered airtight container at room temperature for up to three days. Alternatively, you can store cooled muffins in the refrigerator for up to one week.

Freezing: To freeze muffins for up to two months, place cooled muffins in a Ziplock bag or freezer-safe container.

 

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Adaptable Recipes, Breakfast, Holiday Food

Makeover Monday Meal- Christmas Eve Bonus Recipe

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It’s Christmas Eve, all the presents are wrapped (hopefully) and placed under the tree. Tomorrow morning will be filled with laughter, smiles, kisses, and hugs.  Happy faces are often followed by empty tummies looking for a morning treat.  To make sure that you won’t miss a moment, these make-ahead cinnamon rolls are just the ticket.

This recipe comes to us from Love From The Oven. We adapted the recipe with substitutions for those who have specific dietary requirements. The total hand’s on time for this recipe is thirty minutes to prep and thirty minutes to bake. Moreover, you can make the rolls in the morning as well without too much fuss. Either way, we are sure your family will love them.

 

Merry Christmas

 

Cinnamon Rolls by Love From The Oven adapted by Still A Chick Lit

Ingredients

Dough

1/2 cup sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)

1/2 cup unsalted butter, melted (unsalted vegan butter)

1 tsp salt

2 eggs ( 1/3 cup plus 2 tablespoons Aquafaba, ½   cup silken tofu pureed with ¼  teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg replacer=2 eggs, liquid mung bean egg replacer=2 eggs)

 

4 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)

 

2 packets RAPID RISE yeast (this recipe is based on Rapid Rise yeast, and will not work the same with other varieties of yeast)

1 cup warm milk (dairy: whole milk, 2%, or fat-free) (non-dairy: almond, oat, soy, rice, or light coconut milk)

Filling

1/2 cup salted butter, softened (vegan butter) *

1/2 cup sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)

 

1/2 cup brown sugar (Swerve brown sugar substitute, Splenda brown sugar substitute, or organic brown sugar)

 

1-2 TBSP cinnamon

Frosting

4 oz cream cheese, softened (dairy: low-fat cream cheese)  (vegan cream cheese such as Vitalife )

4 tbsp unsalted butter **, softened  (vegan unsalted butter)

1 tsp vanilla extract

2-3 tbsp milk (dairy: whole, 2%, fat-free, or light cream) (non-dairy: unsweetened almond, soy, rice, oat, or light coconut milk)

2 cups powdered sugar (Swerve confectioner’s sugar substitute or organic confectioner’s sugar)

1/4 tsp salt

Instructions

Dough

Mix butter, sugar, and salt in a large bowl until well combined. Add egg and mix until combined. Add in flour and Rapid Rise yeast, and stir to combine. Add in milk and mix well until soft smooth dough forms. Turn out on a lightly floured surface. Knead 10-12 times then place into a large bowl that has been well-oiled. Cover and let the dough rise in a draft-free location for at least 30 minutes or until almost doubled in size.

Once risen, punch down the dough and let rest for five minutes. Roll the dough into a 14 x 8-inch rectangle (approximately) on a lightly floured surface. Brush with softened butter for filling. Combine cup sugar, brown sugar, and cinnamon. Sprinkle over buttered dough. Roll up from the long side. Cut into 12 cinnamon rolls.

Place cinnamon rolls in a 13×9-inch pan that has been brushed with butter. At this point, you can cover the rolls with plastic wrap or foil and place the rolls in the fridge to bake the following morning. Or preheat your oven to 350 degrees F and let the dough rise for 30 minutes, then bake.

If placing rolls in the fridge, remove them from the fridge 30-60 minutes prior to the time you will start baking them (60 minutes is best). Let them rest in a warm, draft-free location. Preheat oven to 350 degrees. Once the oven is heated, bake the rolls for approximately 20 minutes (or until lightly browned). Remove from oven and frost immediately.

Frosting

Stir together softened cream cheese and softened butter. Add in vanilla, salt, and milk and mix until well combined. Add in powdered sugar and mix until smooth and creamy. If you would like your frosting thicker, add more powdered sugar, one tablespoon at a time and mix well. If you would like a thinner frosting, add more milk, one teaspoon at a time, and mix well, until desired consistency is reached.

Once rolls are removed from the oven, you can frost them immediately or allow them to cool slightly, then frost. Store any leftover rolls in the refrigerator.

Notes

**- You can use salted butter. If you do, omit the added salt

 

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Adaptable Recipes, Dessert, Weekend Baking Warrior

Weekend Baking Project Chocolate Cupcakes

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There’s nothing in the world like cupcakes. It packs a lot of taste into every bite.  Nevertheless, there are times when a dozen is just too much temptation especially when it comes to chocolate. This is the beauty of small-batch recipes. This one comes from Just So Tasty

This makes 6 standard-size cupcakes or 4 jumbo-size cupcakes.

 

This recipe has been adapted by Still A Chick Lit

Small Batch Chocolate Cupcake original recipe by Just So Tasty

Ingredients

Chocolate Cupcakes

  • ½ cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, brown rice, white rice, or sorghum flour)
  • ¼ cup cocoa powder (unsweetened)
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup vegetable oil or canola
  • ½ cup white sugar (Swerve Sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, finely pulsed)
  • ¼ teaspoon vanilla extract
  • 1 large egg(3 tablespoons of Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer = 1 egg, liquid vegan egg replacer = 1 egg)
  • ⅓ cup buttermilk (dairy: low-fat, light, or whole-fat buttermilk)
  • (Non-dairy buttermilk 1/3 cup of unsweetened almond, soy, rice, or light coconut milk mixed with 1/2 teaspoon of fresh lemon juice or apple cider vinegar, let stand for at least five minutes)

Chocolate Frosting*

  • ½ cup unsalted butter softened (unsalted vegan butter)
  • 1 ½ – 2 cups powdered sugar (Swerve confectioner’s sugar substitute, organic powdered sugar, vegan powdered sugar)
  • ¼ cup cocoa powder (unsweetened)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1–2 tablespoons milk or whipping cream (Dairy: heavy or light cream) (Non-dairy 1-2 tablespoons of full-fat coconut milk or almond milk)

Instructions

Chocolate Cupcakes

  • Preheat the oven to 350F (180C) degrees and line a muffin tin with muffin papers. You’ll end up with 6 or 7 cupcakes in total. I always use the middle 6 muffin cavities because I find the cupcakes cook more evenly.
  • In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt.
  • In a separate medium bowl whisk together the oil, sugar, vanilla extract, and egg. Then whisk in the buttermilk.
  • Whisk the dry ingredients into the wet ingredients until no lumps remain.
  • Spoon the batter into the prepared muffin tin, filling each about ½ – ⅔ full. You should end up with 6 or 7 cupcakes total. Be sure not to fill the cupcake liners to the top.
  • Bake in the preheated oven for 18-20 minutes, or until an inserted toothpick comes out clean.

Chocolate Frosting*

  • In a medium bowl, beat the butter until soft.
  • Beat in 1 cup powdered sugar. If it’s lumpy, be sure to sift it first.
  • Add in the cocoa powder (again, sifting if lumpy), vanilla extract, and salt and beat until combined.
  • Mix in the rest of the powdered sugar about ½ cup at a time, alternating with a tablespoon of milk/cream until the desired sweetness and thickness is reached.
  • Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and frost. I used a piping bag and a Wilton 1M piping tip.

Adaptable Recipes, Dessert, Makeover Monday Meals

Makeover Monday Meals- Who Needs A Cookie Edition

ccanton84

Cowboy Cookies

 

After a long day of meetings, phone calls, IT issues, mass transit delays, and traffic, sometimes you just need a cookie. Whether large or small, you can’t stay mad when you have cookies.

Cowboy cookies seem to be a fusion combination of chocolate chip cookies, oatmeal cookies, coconut macaroons, and pecan Sandies with a hint of cinnamon.

This cowboy cookie recipe came to prominence courtesy of Family Circle magazine’s First Lady’s Cookie Contest. Laura Bush’s Cowboy Cookie recipe bested Tipper Gore’s Gingersnaps in 2000, and it remains one of the most popular recipes. In any case, if you’re a fan of chocolate chips, oatmeal, coconut, and pecans, this cookie is for you.

 

This particular recipe comes from the Baker By Nature Blog and highlights melted brown butter to add a little extra nuttiness to the cookies. These cookies are also pretty easy to make for the perfect Monday post-work detox.

Cowboy Cookies by Baker By Nature adapted by Still A Chick Lit

1/2 cup unsalted butter melted until browned. (vegan unsalted butter)
1/2 light brown sugar, packed (Swerve brown sugar substitute, organic light brown sugar, vegan light brown sugar)
1/4 cup (99 grams) granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)
1 large egg at room temperature (3 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer, or liquid vegan egg replacer= 1 egg)

1/2 large egg yolk at room temperature (1 tablespoon of whisked egg yolk) ( ½ tablespoon Aquafaba, ½ tablespoon chickpea flour plus ½ tablespoon cold water, mix well, or ½ tablespoon full-fat coconut milk)
1 teaspoon pure vanilla extract
1 and 1/3 cups (270 grams) all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour. If the flour blend doesn’t contain a binder add ¾ teaspoon xanthan gum)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (178 grams) of old-fashioned oats (not steel-cut or quick oats)
3/8 cup (60 grams) sweetened flaked coconut
1/4 cup (64 grams) pecans, roughly chopped plus more for decorating
6 ounces (340 grams) of semi-sweet chocolate chips (vegan semi-sweet chocolate chips)
1/2 teaspoon flaky sea salt optional

Instructions

 

Preheat the oven to 350 (F). Line two large baking sheets with parchment paper; set aside.

In a large bowl using a whisk, beat together the browned butter and both sugars until well combined, about 2 minutes. Don’t worry if they look a little separated here.

Whisk in the eggs and yolk, beating until well combined. About 45 seconds. Whisk in the vanilla.

In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.

Fold the dry ingredients into the wet ingredients, mixing just until combined.

Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2-inches between each ball so they have room to spread.

Bake, one sheet at a time, in preheated oven for 12 minutes, or until cookies are golden and set at the edges, and still slightly soft in the center.

Press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with sea salt, if desired.

 

Notes

  • Let the dough rest for about 5-10 minutes to give the flour an opportunity to hydrate. This is an optional step but helps to ensure a tender crumb.
  • Do not overbake
  • It’s important to let the cookies cool on the baking sheet to allow for carry-over baking.

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Adaptable Recipes, Breakfast, Food Glorious Food

Bonus Recipe- Apple Cider Donuts

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The arrival of fall brings cooler temperatures, vibrant foliage, and apples. Many people take their children to farms to enjoy hayrides, pumpkin patch, and apple picking.  I with apple picking at Blue Orchard in Connecticut where they had an abundance of apple varieties ranging from Cortlandt, Gala, McIntosh, and Empire to name a few.  We also picked up a half-gallon of their sweet apple cider.

While apple pie remains supreme, apple cider donuts are a close second. Many visitors to Blue Orchard left with their cider donuts.  When it’s spiced right, an apple cider donut is perfect with a cup of tea or coffee. I’d seen the recipe for baked apple cider donuts in the New York Times Food Section and decided to give it a try.  If you don’t have a donut pan, it’s a worthwhile investment and can easily become a weekend or holiday breakfast tradition.

Still A Chick Lit has adapted the recipe for:

  • Vegetarians/Vegans
  • Gluten Sensitivities-Celiac Disease
  • Low and No Sugar Diets

Apple Cider Donuts by New York Times adapted by Still A Chick Lit

 

INGREDIENTS

Nonstick cooking spray

1 ¾ cup/225 grams all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)

1 ¼ teaspoon baking powder

¾ teaspoon fine sea salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup/225 grams unsalted butter (2 sticks), at room temperature (unsalted vegan butter)

¾ cup/165 grams light brown sugar (Swerve brown sugar substitute, organic light brown sugar)

¾ cup/150 grams granulated sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, raw cane, turbinado, or coconut sugar)

2 large eggs, at room temperature ( ¼ Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg substitute such as Bob’s Red Mill or Just Eggs, which is made with mung beans)

1 teaspoon vanilla extract

½ cup/120 milliliters apple cider

 

PREPARATION

Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar, and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Add the flour mixture and mix at low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.

Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)

While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

 

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Adaptable Recipes, Breakfast, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

ccanton84

 

 

 

 

 

The aroma of cinnamon rolls wafting through the air is enough to wake even Rip Van Winkle from the deepest slumber. It’s also quite tempting in malls and rest stops in the form of Cinnabon.  Their cinnamon rolls lure countless people to their kiosks and storefronts everywhere. The combination of the light fluffy consistency of the roll, the spicy sweetness of the cinnamon, and the sweet icing, is irresistible.

For many, making cinnamon rolls is a holiday morning treat to enjoy when everyone is at home and happily lounging in their pajamas. However, this recipe can be made the night before. All you need to do is allow it to rise for an hour while you get on with your morning, then bake them for about twenty-five minutes, and you are golden.

This is a great recipe to get your day and week off to a sweet start.

 

This recipe is by Natasha’s Kitchen and we’ve adapted it for:

  • Vegan/Vegetarian
  • Gluten-Sensitivities- Celiac
  • Low-Sugar

 

 

Overnight Cinnamon Rolls Recipe by Natasha’s Kitchen adapted by Still A Chick Lit

Prep Time: 2 hours 30 minutes

 

Cook Time: 23 minutes

 

Total Time: 2 hours 53 minutes

 

1 cup warm milk (98 to 110-degrees) ((dairy: whole, 2 %, or fat-free milk) (non-dairy: almond, rice, soy, or light coconut milk)

1/2 Tbsp active dry yeast (not quick rise)

4 Tbsp granulated sugar divided (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

3 cups all-purpose flour  divided* (plus 2 to 4 Tbsp) (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sweet rice, brown rice, or sorghum flour)

1 large egg room temp (egg substitute) (2 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda,1 flaxseed or chia seed egg, or vegan egg replacer)

2 Tbsp unsalted butter melted divided (unsalted vegan butter)

1/2 tsp salt

For the Cinnamon Roll Filling:

7 Tbsp unsalted butter softened, divided (vegan unsalted butter)

1/4 cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

1 Tbsp ground cinnamon

For the Cream Cheese Icing:

4 Tbsp unsalted butter softened (vegan unsalted butter)

4 oz cream cheese softened (dairy: light cream cheese, Neufchatel ) (non-dairy: vegan cream cheese)

1/2 Tbsp vanilla

1 cup confectioners powdered sugar (Swerve confectioner’s sugar substitute, organic confectioner’s sugar)

Instructions

How to Make Overnight Cinnamon Rolls:

In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.

Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter, and 1/2 tsp salt.

Using the dough hook on speed 2, add the remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). The dough should double in size.

Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 17″x10″ rectangle. Dot the top of the dough with 6 Tbsp softened butter and spread it out gently with a spatula.

Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized cinnamon rolls.***

Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.

Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

How to Make Cream Cheese Icing:

Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese, and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.

 

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For More Recipes by Natasha

 

https://natashaskitchen.com/

 

 

Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal-Holiday Weekend Edition

ccanton84

 

Labor Day is the unofficial end of summer. The kids are back in school. Fall is on the horizon. One of the things I love best about the fall is putting the oven on once again. After ditching it in favor of no-bake desserts and dinner on the grill, it’s nice to have the aroma of something delicious in the oven wafting through the house.

It was Google’s baking and cooking feed that led to finding this wonderful recipe for a perfect morning treat. 31 Daily, is a blog by Stephanie from Puget Sound is an author, publisher, and former television news writer and producer.  She describes this recipe as divine and she’s 100% correct. This donut is lovely and the perfect way to begin your morning or you can save it for your afternoon snack. The recipe is straightforward and since it’s baked and not deep-fried, it seems a little less guilty. The only special equipment needed is a donut pan to bake them.

To make sure as many of you can enjoy this, we have adapted the recipe for:

  • Vegan/Vegetarian
  • Gluten sensitivities or Celiac disease
  • Low Sugar

We hope you enjoy this recipe and make it this holiday weekend and many more weekday mornings. Enjoy in good health,

Double Chocolate Glazed Donuts recipe by 31 Daily adapted by Still A Chick Lit

INGREDIENTS

  • 1 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend flour, sorghum, sweet rice, brown rice flour)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1/2 cup chocolate chips (vegan chocolate chips)
  • 1 large egg (2 tablespoons Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or vegan egg replacer)
  • 1/2 cup brown sugar (Swerve brown sugar substitute, organic brown sugar, turbinado sugar)
  • 1/3 cup milk (dairy: whole, 2%, fat-free) (non-dairy almond, rice, soy, or light coconut milk)
  • 1/4 cup sour cream (dairy: light sour cream, plain yogurt, plain Greek yogurt, whole milk or low-fat, do not use fat-free) (non-dairy: almond or coconut yogurt, vegan sour cream)
  • 2 tablespoons unsalted butter, melted (unsalted vegan butter)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon vinegar

CHOCOLATE GLAZE

  • 1/2 cup chocolate chips
  • 3 tablespoons cream or milk (dairy light cream whipping cream) (non-dairy coconut or almond milk)
  • 2 tablespoons unsalted butter (vegan butter)

 

  • If you would like to add more fiber use 2/3 cup all-purpose flour and 1/3 cup white whole wheat flour
  • If you don’t have instant espresso, you can use regular instant coffee or 1 teaspoon of strong brewed coffee
  • If using turbinado sugar, pulse it in a food processor a couple of times to give it a finer texture. Turbinado sugar can have more of a rock candy type of consistency.

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease a donut pan with oil or butter; set aside.
  2. Make the donuts: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and chocolate chips. Set aside.
  3. In a separate bowl, whisk the egg with brown sugar until well mixed. Add the milk, sour cream, melted butter, vanilla, and vinegar; whisk to combine.
  4. Add the flour mixture to the egg mixture and stir until just combined. The batter will be thick. Using a spatula transfer the batter to a piping bag or zip-top plastic bag. If you don’t have either, a spoon will do just fine! Cut off the tip of the piping bag or plastic bag and fill donut cavities with batter until 3/4 full.
  5. Bake for 12-15 minutes or until a toothpick inserted into the center of the donuts comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. Make the chocolate glaze: Microwave the chocolate, cream, and butter in 30-second intervals, stirring in between until melted. Or use a double boiler and melt the chocolate, stirring until smooth. Once the donuts are completely cool (this only takes a few minutes), dip the tops of the donuts into the chocolate glaze and place them on a rack to set. While the chocolate is still wet, add sprinkles or other decorations to the top.

 

TO STORE:

The donuts are best on the day they are made. If you have any leftovers, store them in the refrigerator for up to 3 days.

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Adaptable Recipes, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

ccanton84

It’s hard to believe that August is here. The summertime seems to be flying by much to the dismay of schoolchildren as it will be back to school time soon. There are a number of channels that are devoted to cooking. I recently discovered Recipe TV, and Irish chef, Catherine Fulvio.

Filmed in County Wicklow Ireland, Catherine’s Ballyknocken Cookery School and Bed and Breakfast looks like a slice of heaven straight out of a Hallmark Movie. The surrounding land is lush, green, and full of life and color.  A Taste of Ireland and Catherine’s Farmhouse Kitchen serves up recipes with warmth, charm, and care.  Catherine is a joy to watch, and it’s extra special when she includes her lovely daughter, Charlotte, as well as the many wonderful residents in town.

There’s a recipe that would make for a lovely morning treat for moms and dads alike, whether you’re a coffee or tea lover. The resulting tea cake is perfect to add a little zen to your day. I have yet to perfect making her family recipe for Barm Brack, but I plan to have a tasty time trying, I hope you do too.

I have included the following recipe adaptations in parenthesis for the following dietary requirements:

  • Gluten-free
  • Sugar-free
  • Low-Sugar
  • Vegan and Vegetarian

If you don’t get Recipe TV in your area, we’ve including the links to Catherine’s Blog and website.

 

Barm Brack recipe by Catherine Fulvio

1 square cake

350ml / 12fl oz cold Irish breakfast tea (1 ½ cups)
540g / 19 ounces/ about 2 cups raisins (golden raisins)
275g / 9 1/2 ounces 1 ¼ cups sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener, coconut, turbinado, or raw can sugar, pulsed fine)
275g / 9½ oz unsalted butter (2 sticks plus 2 tablespoons) (vegan butter)
400g / 14 oz about 1 1/2 cups* self-rising flour (gluten-free recipe self-rising flour follows)
1 tsp mixed spice (I used cinnamon, nutmeg, and cardamom)

3 to 4 beaten eggs (1/2 cup Aquafaba, ¾ cup silken tofu pureed with ½ teaspoon baking soda, vegan egg replacer, or egg replacer)
Chopped nuts and glacé cherries (optional)

Preheat the oven to 320°F /160°C/gas 4. Line a 9-inch square cake tin with greased parchment paper. Wrap trinkets such as coins and rings in parchment paper (as tightly and neatly as possible).
Place the tea, fruit, sugar, and butter in a saucepan and bring to a boil. Boil for 6 minutes. Remove from the heat and allow to cool.
Sieve the flour and mixed spice into a large bowl.
When the boiled mixture has cooled, pour into the flour, and mix well. Add the beaten eggs and mix well again. Pour into the prepared cake tin. Push the wrapped trinkets into the cake mixture (i.e. below the surface, so there is no trace of them when the cake is cooked).
Bake for approximately 1½ hours.
Insert a skewer into the cake to check that it is cooked – if it comes out clean, the cake is ready.
Leave in the cake tin to cool for 20 minutes before removing it onto a cooling rack.

Notes

  • The measurements for the recipe are metric, if possible, weigh your ingredients. It’s the best way to ensure a good bake.
  • Also, adjust the baking time according to your oven.

This recipe is by the G-Free Foodie

Yield: 1 cup of gluten-free self-rising flour

https://gfreefoodie.com/

1 cup gluten-free all-purpose flour, or 1 to 1 gluten-free baking blend

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 tsp xanthan gum, only if your blend does not contain it

Instructions

Mix ingredients in a food processor or mixer for at least ten minutes.

Store in an airtight container in a cool, dry place. Or proceed with your recipe

For more recipes and more from Still A Chick Lit. Subscribe to our free newsletter

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For more about the lovely Catherine Fulvio, visit the following links

 

https://catherinefulvio.com/blog/

 

 

https://ballyknocken.ie/

Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

ccanton84

 

Breakfast is considered the most important meal of the day. So, instead of grabbing a fast-food breakfast sandwich, why not have a lightly sweet scone to enjoy with your tea or coffee instead.

These recipes come together fairly quickly and you can make the dough ahead of time and refrigerate it for up to two days. These recipes have been adapted for vegan, vegetarian, gluten-free, and low sugar diets. The substitutions are in the parenthesis next to each ingredient.

A Taste of Ireland recipe for Irish scones adapted by Chamein Canton

Makes 7 large scones  and 10 small scones

(225gr / 2 cups) plain all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)

2 heaped teaspoons (2 ¾ US tsp) baking powder

Large pinch salt

1 US level tablespoon) castor sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, turbinado, or raw cane sugar, pulsed fine)

2oz (50gr / ½ a stick of butter) chilled unsalted butter (vegan butter)

(280ml / 2 fl. oz / ½ cup plus 2 tablespoons US cups) milk approximately” (dairy: whole, 2$) (non-dairy almond, rice, soy, or light coconut milk)

Beaten egg & sugar to glaze (2 tablespoons Aquafaba or 1 tablespoon soy lecithin)

Preheat the oven to Gas 8 / 450F / 230C

Sift all the dry ingredients together. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Make a well in the center and add most of the milk. Mix to a soft dough adding all of the milk if required.
Turn out onto a floured surface and knead lightly. Roll out to about 1 inch (2 ½ cm) thickness. Dip the cutter into flour and cut the dough into rounds of 1 ½ inch (4cm).
Place scones on a floured baking tray, glaze with the beaten egg, and put immediately into the hot oven. In 15 minutes approximately, the scones should have risen and had a golden top. Enjoy with Irish butter and homemade jam!

  • The amount of milk added is determined by where you live and your house. If you’re in a drier area, you may need to add more milk so the dough begins to come together. Be sure not to overwork the dough. If you live in a humid climate, it may take less milk. Use your judgment.

Mini Chocolate Chip scones by Sugar Spun Run adapted by Chamein

2 cups all-purpose flour (465g) gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)

1/4 cup granulated sugar (100g) (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)
2 teaspoon baking powder (18g)
1/4 teaspoon salt
1/2 cup very cold unsalted butter frozen is better (226g) (vegan unsalted butter)
1/2 cup heavy cream (237ml) (full-fat coconut milk or 3 tablespoons almond milk with 2 tablespoons melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add )
1/4 teaspoon vanilla extract
1/2 cup mini chocolate chips

Glaze
1/2 -1 ½ cups powdered sugar (110g+) (Swerve confectioner’s sugar substitute, organic or vegan confectioner’s sugar)
1 Tablespoon milk (30ml) (dairy: whole, 2%, fat-free) (non-dairy: almond, rice, soy, or light coconut milk)
1/4 teaspoon vanilla extract optional

Instructions

Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt.

Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory — you can use cold butter cut in with a pastry cutter).

Measure out the heavy cream in a measuring cup and add vanilla extract. Stir gently.

Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the number of dry ingredients, it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or electric mixer on a low setting to help coax the dough to cling together.

Once the dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface

lightly knead the dough and chocolate chips together until you are able to form a ball.

Break the dough into 4 even pieces and round each one out into a disk about 5″ wide.

Cut each into 8 wedges and transfer to cookie sheet.

Bake at 375F (190C) for 14-16 minutes.

While the scones cool, prepare your glaze by whisking together milk, vanilla extract, and powdered sugar. Start with 1 cup powdered sugar, and if it still seems too runny you may increase the sugar amount.

Once scones are cooled, dip, drizzle, or spoon the glaze lightly over the top of each scone. Allow it to sit and harden before serving.

 

To learn more about Irish Cooking check out A Taste of Ireland on Recipe TV

https://recipe.tv/