Tag: Gluten-free adaptable

Summer/Holiday Desserts

Makeover Monday Meals- Weekend Edition

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Summer Celebrations

With the unofficial start to summer just a few weeks away, we’re beginning to see summer grilling displays in every grocery, big-box store, and supermarket. Backyard barbeques have come a long way from the days of simple grills with charcoal, long wooden benches, and citronella candles.

Many people have turned their backyards into five-star outdoor cooking and entertaining areas with gas grills so elaborate it puts the kitchen stove to shame. Then there’s the outdoor brick oven to make pizza, nan, or pitas.  Folding lawn chairs have been replaced with sumptuous outdoor living rooms to keep guests happy and the party going.

 

Nevertheless, there is one area where outdoor cooking falls a little short, and that’s dessert. Granted, ice cream, sorbet, gelato, and smores, are all easy and sweet ways to cap off a meal, but what if you want to make a splash for dessert without overheating yourself or your kitchen?

Try the no-bake dessert route. All you need is a premade graham cracker, or cookie crust of your choice and a filling. What better way to start than with this no-bake key lime pie? It’s quick, easy, elegant, and can be made ahead of time. Your guests will be wowed while they stay cool.

Three Ingredient No-Bake Key Lime Pie by Kirbie’s Cravings adapted by Still A Chick Lit

Makes: 1 8 or 9-inch pie or 12 mini pies

Serves: 10 (pie)

INGREDIENTS

    • 3/4 cup (177 ml) lime juice + 1 tbsp lime zest

    • 2 (14 oz) cans of full-fat sweetened condensed milk (vegan sweetened full-fat condensed milk)
    • 1 pre-made graham cracker pie crust (Gluten-free graham cracker crust)

INSTRUCTIONS

  • Add lime juice and condensed milk to a large mixing bowl. Stir until evenly combined and lime juice is fully incorporated into the condensed milk. Stir in lime zest.
  • Pour into pie crust. Level the surface with a spatula. Place pie into fridge for several hours or overnight to set. Keep the pie in the fridge until ready to serve. If you want to decorate the pie, wait for the filling to set and then decorate. Then put the pie back into the fridge until ready to serve. You can make the pie 2-3 days in advance.

NOTES

  • You want to leave the pie in the fridge until right before serving because of its creamy filling. When you first take it out of the fridge, the custard will be just firm enough for you to cut through into slices. As the filling comes to room temperature, it will start to soften and won’t be as stable for cutting, which is why you want to keep it chilled until right before serving. If you want a more stable filling, try the cream cheese version.

  • I have only tested this recipe using fresh squeezed lime juice. You can use regular limes or key limes. Regular limes are easier and you will need approximately 6 regular limes to produce the amount of juice needed. If using key limes, you will need approximately 20 key limes.

  • This recipe uses two 14 oz cans of condensed milk, for a total of 28 oz or 794 grams. 14 oz refers to weight, not volume.
  • I piped dollops of whipped cream on top and sprinkled on some additional lime zest for decoration.
  • I used a 9-inch graham cracker pie crust for this recipe. You can also use a 10-inch pie crust but your filling won’t be as tall (though it will be a little more stable).
  • This pie is very sweet but traditional key lime pie is very sweet. If you prefer a less sweet pie, you can make the cream cheese version which will taste more like a lime cheesecake.
  • Cream Cheese Version:
  • 1 can sweetened condensed milk (vegan sweetened condensed milk)
  • 1 block cream cheese (dairy: light cream cheese) (non-dairy- vegan cream cheese)
  • 1/2 cup lime juice
  • 1/2 tablespoon lime zest
  • Bring the cream cheese to room temperature first to soften it, then beat it with a mixer until light and fluffy. Then mix in the condensed milk, juice, and zest. Pour batter into pie crust. Place the pie into the fridge for several hours until set.

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Breakfast, Makeover Monday Meals

Makeover Monday Meal-Have a blue-berry Monday morning

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Whether you have them at home or at your favorite diner, it can be said that pancakes are the ultimate weekend breakfast. Something magical happens when they’re hot off the griddle and topped with butter and syrup. It sets the tone for a great day ahead.

However, enjoying pancakes doesn’t have to be limited to the weekend. This recipe from Mom on Timeout takes 22 minutes, therefore making it doable even on the busiest mornings.

Moreover, instead of buying frozen pancakes, you can put any leftover pancakes into a freezer storage bag for another day. If you add your family’s favorite fruit topping, it’s your own Rooty Tooty fresh and fruity pancakes at home.

 

 

Fluffy Pancakes by Mom on Timeout adapted by Still A Chick Lit

 

Ingredients

2 cups 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 xanthan gum)

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 tbsp granulated sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed fine)

2 cups buttermilk (dairy: whole buttermilk, light or low-fat buttermilk) (non-dairy: 2 cups of unsweetened almond, rice, soy, oat, or light coconut milk mixed with 2 tablespoons of apple cider vinegar or fresh lemon juice. Stir together and let sit for 5 minutes.)

2 large eggs lightly beaten (1/3 plus 1 tablespoon Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, ground, 2 untoasted flaxseed or chia seed eggs**, vegan egg replacer, or liquid egg replacer= 2 eggs)

1 tsp vanilla extract optional

2 tablespoons unsalted butter, melted and cooled (unsalted vegan butter)

¾ cup fresh blueberries

Instructions

Whisk together the dry ingredients in a large bowl.

Whisk in the buttermilk, eggs, melted butter, and vanilla extract just until combined. Some small lumps are okay. Do not overmix.

Let pancake batter rest for 10 minutes.

Heat a large skillet or griddle over medium-high heat.

Spray with non-stick cooking spray OR brush with butter or oil.

Ladle 1/3 – 1/2 cup batter onto the griddle then sprinkle blueberries over each pancake. When small bubbles begin to appear, flip the pancake to continue cooking on the opposite side until golden brown. Serve with syrup, butter, or your favorite fruit compote or syrup.

 

Notes:

** To make a vegan egg-  mix 2 tablespoons of flaxseed or chia seeds with 1/3 cup plus 1 tablespoon of cold water. Allow the mixture to sit for 5 minutes before using it.

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Adaptable Recipes, Holiday Food, Makeover Monday Meals, Weekend Baking Warrior

Monday Makeover Meal Bonus- Puff Pastry

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As a divorced mother of two, transitioning from full-time parent to empty-nester was an adjustment while my sons were in college. I didn’t have to cook as much while college was in session, but it was business as usual during their breaks and after they finished grad school.

I’ve embraced life as an empty nester but as someone who likes to be in the kitchen, I had to learn how to scale down my meals and recipes. That’s when I happened up Dessert For Two. Blogger Christine is the author of four cookbooks and has scaled down many recipes for smaller servings, which was right up my alley. I love to bake and puff pastry is one of my favorite things to make and keep in the fridge or freezer.  Christine’s recipe is perfectly sized, fast, and accessible.  I adapted the recipe for dietary restrictions so everyone can make it.

 

Puff Pastry for Two by Dessert For Two adapted by Still A Chick Lit

Ingredients

1 cup (125 grams) all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour with 1 tablespoon of xanthan gum)

1/4 teaspoon fine salt

10 tablespoons high-quality unsalted butter (5 ounces), cold (unsalted vegan butter)

1/3 cup ice-cold water

Instructions

In a medium bowl, add the flour and salt. Stir to mix.

Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough. It will be very crumbly, and you’re done when the butter is in uniform pieces all about the size of peas.

Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.

Flour a cutting board and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll.

Flour the rolling pin and roll the dough out in front of you into a rectangle about 10″ long. No need to be too precise here.

Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking.

Roll out, fold, and turn the dough at least 6 or 7 times.

When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.

Roll out with flour for desired puff pastry use.

Note: Although the recipe is easily doubled, Christine advises against tripling the recipe. If you do double the recipe, be sure to divide it in half before you begin your rolling sessions.

If at any time during the rolling process it seems the butter is getting too soft, pop the dough into the fridge for ten minutes or put it in the freezer for five minutes.  It’s critical that the butter remains chilled in order to achieve the flakey texture puff pastry is known for.

Puff pastry can be used for both sweet and savory appetizers and desserts.

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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, Dinner, Easy Preparation Meals, Makeover Monday Meals

Makeover Monday Meal Quick and Easy International Edition

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Many people are experimenting with new flavors and trying out recipes to make meals a little less boring and repetitive. That’s great on the weekend or on a holiday when you have time. Trying that during your busy work week is something else altogether.

Fortunately, most supermarkets and grocery stores’ produce sections offer many of the usual suspects when it comes to building flavors such as onions, shallots, garlic, and bell peppers, diced, chopped, and ready to use. For this recipe, most people have curry, turmeric, and ginger powder in their spice racks. If you want to add the yellow curry paste to the mix for an added kick, you can find it in the international aisle of your supermarket, or you can order it online.

This ginger curry coconut shrimp recipe also contains coconut milk, which can also be found in most stores. Just be sure to get unsweetened coconut milk, creme de coconut is great for Pina Coladas, but it’s not right for this recipe.

Another ingredient, riced cauliflower can be found in steam-in bags in the frozen section. All of this comes together to make a healthy and easy Monday night meal that you can make in thirty minutes.

This recipe is easily adapted for vegetarians, and vegans, and is gluten-free. The recipe is fairly straightforward. You can adjust the seasoning to fit your taste.

 

Ginger Coconut Curry with Vegetables over Cauliflower rice.

1 large or 2 small shallots, diced finely

1 tablespoon of freshly grated ginger or 1 ½ tablespoon of ginger powder

4 cloves of garlic, minced

½ teaspoon yellow curry paste, optional

½ teaspoon turmeric

1 ½ tablespoon curry powder, or to taste

1 medium red bell pepper sliced into strips and halved

1 medium orange bell pepper sliced into strips and halved

½ a large green bell pepper or 1 small green bell pepper sliced into strips and halved

1 can of light or full-fat coconut milk

1 package of snow peas or sugar snap peas

Juice of 1 lime

2 teaspoons coconut sugar

1 can (14-ounces) of crushed or whole peeled tomatoes

1 pound of large shrimp, peeled and deveined

Vegetable oil

Chopped cilantro, optional to garnish

1 package of frozen riced cauliflower prepared according to the directions on the package.

In a large skillet, heat 3 tablespoons of vegetable oil until it shimmers. Add shallots and sauté until they begin to soften. Add the ginger and garlic, and cook until fragrant. Add the bell peppers and continue sautéing. Then add the curry, turmeric, ginger powder (if you didn’t use fresh ginger), yellow curry paste if using, and stir in the coconut milk. tomatoes, followed by lime juice and coconut sugar. Allow it to simmer for five to eight minutes. Add the shrimp and the sugar snap peas. If it seems too thick, you can add a little water. Cover and let it simmer on low for an additional six minutes or until the shrimp has cooked through. Serve over cauliflower rice. If you’d like top with chopped fresh cilantro and serve.

Makes 6 servings.

To make vegetarian or vegan- omit the shrimp.

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Cooking With My Nanas Discovering Family, Traditions, and Love in The Kitchen

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Adaptable Recipes, Breakfast, Makeover Monday Meals

Makeover Monday Meals- Breakfast Edition

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Bursting with Berries

If you haven’t guessed it by now, we are obsessed with blueberries. They are hands down our favorite berry. We love the versatility of blueberries. They are great in a smoothie, perfect in salads, delicious in scones, and are out of this world in a muffin.

 

However, there is a debate when it comes to which blueberries are the best.

Maine blueberries are smaller, but these wild berries boast an intense blueberry taste; ranging from tangy tartness to succulent sweetness. Wild Maine blueberries are frozen fresh and have more brain-healthy anthocyanins than larger blueberries.

Unlike cultivated blueberries, wild blueberries have a season, which runs from summer to early fall. Moreover, these blueberries are only commercially harvested in Maine, Eastern Canada, and Quebec.

Cultivated blueberries are the ones most of us see in our produce departments. They are larger and tend to be more uniform in size. These blueberries are also grown all year round in various states such as North Carolina, and New Jersey.

Regardless of the specifics, blueberries are delicious and we love discovering new recipes to adapt and share with you. More importantly, the batter for these muffins can be made the night before, refrigerated, and baked off the next morning.

 

Bakery Style Blueberry Muffins Small batch recipe by Butter Your Biscuit adapted by Still A Chick Lit

1 cup all-purpose flour plus 1 tablespoon (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, millet, or sorghum flour. If the flour doesn’t contain a binder add ½ teaspoon xanthan gum)

1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg (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 cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)

1/2 teaspoon vanilla
1/4 cup vegetable oil
1/2 cup sour cream (dairy: light sour cream, plain yogurt, plain Greek yogurt) (non-dairy: vegan sour cream, plain unsweetened almond or soy yogurt)
1 1/8 cups fresh blueberries

CRUMB TOPPING
3/8 cup (6 tablespoons) cake flour **
1/3 cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)

2 tablespoons unsalted butter melted (vegan unsalted butter)
1/2 -2 teaspoons ground cinnamon

¼ teaspoon kosher salt

** To make gluten-free cake flour

1 Part Sweet White Rice Flour

1 Part Brown Rice Flour 1 Part Tapioca starch or tapioca flour, they are the same

 

Mix dry ingredients and store the blend in an airtight container.

Recipe for the gluten-free cake flour mix

INSTRUCTIONS

Preheat the oven to 400 degrees

To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar, and cinnamon with a fork and set aside.

In a large bowl whisk together 1 cup of flour, baking powder, and salt, and set aside.

In another bowl whisk together the egg and sugar until combined. Add in oil, sour cream, and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over-mix.

In a small bowl add 1 1/8 cup blueberries and toss with 1 tablespoon flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.

Bake at 400-degrees for five minutes. Then drop the temperature down to 350-degrees for the remaining 13-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired. Makes about 8 standard muffins or 6 jumbo muffins

Notes

  • You can make the muffin batter the night before. You can leave the batter in the bowl and cover it with plastic wrap.
  • You can substitute all-purpose flour to make the crumb topping.

 

Breakfast, Healthy Food Makeover, Makeover Monday Meals

Makeover Monday Meal- Breakfast and Snack Edition Edition

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Blueberries are little berries that pack a big punch. Not only are they delicious, but they are also good for you.

 

Blueberries are nature’s candy. Whether you eat them by the handful, in a salad, or in a pie, blueberries are nature’s candy. Not only are they delicious, but they’re also good for you.

Here are seven science-backed health benefits of blueberries:

  • Blueberries are an incredible source of nutrients.
  • Are high in antioxidants.
  • Improve cholesterol levels.
  • Lower blood pressure.
  • Improve insulin sensitivity.
  • Boost cognitive functioning.
  • Contain prebiotics.

July 12th is National Blueberry Muffin Day, which is fitting since blueberries are at their best in terms of flavor in the summer.

If you’d like to enjoy the bounty of blueberries now, this recipe for a blueberry corn muffin is a tasty way to begin your Monday morning and it only takes fifteen minutes from mixing it to putting the muffins in the oven.

 

This recipe is based on Martha Stewart’s Blue-Barb Corn Muffins in the May 2022 issue of Living

 

Blueberry Corn Muffins by Still A Chick Lit

Active Time 15 minutes

Total Time: 1 hour

Makes: 12 muffins or 6 jumbo muffins

1 ¾ cups unbleached all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, millet, or sorghum flour. If the flour doesn’t contain a binder add ¾ teaspoon xanthan gum)

¼ cup fine yellow cornmeal

¾ cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)

2 large eggs at room temperature (2/3 cup plus 1 tablespoon Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, vegan egg replacer, or liquid vegan egg replacer= 2 eggs)

2 teaspoons baking powder

1 teaspoon kosher salt

 

8 ounces or 2 scant cups of fresh or frozen blueberries

¾ cup whole or 2% milk (non-dairy unsweetened almond milk, rice, soy, or light coconut milk)

1 stick unsalted butter, melted and slightly cooled (unsalted vegan butter)

2 teaspoons vanilla

 

Preheat the oven to 350-degrees. Line a standard 12-muffin tin with baking cups. In a medium-size bowl whisk together, flour, cornmeal, sugar, baking powder, and salt. Reserve 6 tablespoons of blueberries and set them aside. Stir into the dry ingredients. Make a well in the center of the mixture; add eggs and whisk. Then whisk in the melted butter, milk, and vanilla.

Divide the batter evenly among muffin cups, about 1/3 cup ( they will be very full) Press a few pieces of the reserved fruit into the tops of each muffin., then sprinkle with sugar. Bake until tops spring back when lightly touched, about 24 to 30 minutes. Let the muffins cool for five minutes in the muffin tin. Remove the muffing and transfer it to a wire rack. Let cool completely for about 30 minutes.

 

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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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Dessert, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal- You Deserve A Cupcake Edition

ccanton84

 

There are days when everything seems to go wrong, from sleeping through your alarm clock to printer issues just when you’ve got to run to a meeting. Conversely, there are days when you feel like a rockstar. You had nothing but green lights on the way to work, the barista nailed your coffee order, and you got a parking space close to the entrance instead of in the hinterlands.

Whether you fall into the former or latter category, cupcakes are great for commiseration and celebration. This recipe for a one-bowl vanilla funfetti cupcake comes from The Kitchn

This recipe has been scaled down to make 6 standard-size cupcakes or 4 jumbo cupcakes, perfect to satisfy your sweet tooth without too much temptation lingering around. We adapted the recipe for vegan/vegetarian, low-sugar, and gluten-free dietary needs.

Vanilla Funfetti cupcakes by Ktchn adapted by Still A Chick Lit

1 1/2 cups 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)
7/8 cups granulated sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, coconut, turbinado, and raw cane sugar, pulsed finely)

3/4 teaspoons baking powder
3/8 teaspoons salt
2 large eggs (2/3 cup plus 1 tablespoon Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, vegan egg replacer, or liquid vegan egg replacer= 2 eggs)
3/8 cups canola oil, or melted and cooled unsalted butter (unsalted vegan butter)
1/2 cup milk (dairy: whole, 2% or, fat-free milk) (non-dairy: unsweetened almond, rice, soy, or light coconut milk)
1/2 tablespoon vanilla extract

¼ cup rainbow sprinkles  (vegan sprinkles)

Arrange a rack in the middle of the oven and heat to 350°F. Line 6 muffin pans with paper liners; set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl.

Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Fold in the sprinkles. Do not overmix or the sprinkles will streak the batter.

Fill each paper liner 3/4 full. Bake until the cakes are lightly browned, spring back when tapped gingerly, and a toothpick inserted in the center of the cupcakes comes out clean, 15 to 18 minutes.

Cool the cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.