Archives for July 2012

Cake for Breakfast

Happy Tuesday y’all!
It’s no secret that I am a huge believer in breakfast. It’s my absolute favorite meal of the day and if I could eat waffles for breakfast, pancakes for lunch, and frittatas for dinner, I would do it in a heart beat.

 My earliest memories of breakfast always involve Shipley’s Donuts, a family owned donut franchise round’ these here parts. My dad would almost always take seester and I to Shipley’s before school in the morning, where I would order a cinnamon twist and a sausage and cheese kolache. My palate became a little more refined over the years and I would order the apple fritter…basically a dense, sugary, glazed donut stuffed with apples and deep fried. Oh my GAWD. Ah-mazing.

Those days are gone now, as I usually opt for less-exciting, healthier, breakfast options. However, Shipley’s is only a block away if I cave for a apple fritter craving. On the other hand, I could just eat this for breakfast…for the rest of my life.

Apple Pie Breakfast Cakes
 with a powdered sugar glaze

 It’s all the flavors that encompass that apple fritter, with a hint of warm, ooey, gooey, apple pie thrown in!
Oh, and they are gluten-free for all of you’s out there with allergies!
Apple Pie Breakfast Cakes (recipe slightly adapted from How Sweet It Is) (GF):
1/4 c. coconut oil, at room temperature
1/4 c. packed dark brown sugar
1 egg
2 t. pure vanilla extract
1/3 c. non-fat plain Greek yogurt (I used Chobani)
1/3 c. almond flour
1/4 c. all-purpose gluten-free flour
1 t. baking powder
1/4 t. salt
1/2 t. ground cinnamon
1 medium Honey crisp Apple, peeled, and diced into cubes
powdered sugar
water, as needed
1. Preheat the oven to 350 degrees F. Spray 3 ramekins with non-stick cooking spray.
2. In the bowl of an electric mixer, fitted with the paddle attachment, cream the coconut oil and brown sugar together until light and fluffy.
3. Add the egg and mix again. 
4. Stir in the vanilla and yogurt.
5. In a large mixing bowl, combine all of the dry ingredients.
6. Pour the dry ingredients into the wet ingredients, mixing until just combined. Fold in the apple chunks.
7. Bake for 35-40 minutes or until slightly golden brown.
8. In a small bowl, whisk about 1/2 c. powdered sugar together with a few drops of water. Pour the glaze over each one of the cakes and DEVOUR!
Serves 3

Secret Recipe Club!

Happy Monday y’all!
It’s my favorite time of the month…Secret Recipe Club reveal time! Whoop! This month’s secret recipe comes from Tina, the woman behind Mom’s Crazy Cooking. Let me tell you, Tina lives up to her name, she is one crazy, busy, on-the-go Mom, cooking and baking up scrumptious recipes for her FOUR kids and husband! Whew! Oh, Tina is also a born and raised California girl, living in the O.C. Ummmmm…Tina can you adopt me?…like seriously. We can show those “Real” Housewives of O.C. who’s boss…especially in the kitchen! haha! 
When I first took a look at Tina’s recipe index, I was blown away…everything looked absolutely delicious! I seriously wanted to make 5 of each of her recipes! However, I was in the mood for breakfast and was delighted to find that Tina had many gluten-free recipes to choose from. We all know how I tend to gravitate towards those gluten-free recipes. Tina’s Gluten-Free Banana Doughnuts with Banana Frosting were calling my name! 

Seriously, I wanted to lick the bowl!

I substituted all-purpose gluten-free flour for a half almond flour half a.p. gluten-free flour mix.

But only because I am extremely addicted to almond flour.

Now, while the banana frosting sounded absolutely irresistible…I just can’t have bananas without peanut butter in the mix. So, peanut butter frosting it was! 
Oh mah GAWD!
If I could eat these for breakfast every morning I would be absolutely spoiled!
Thanks for the recipe Tina! Now, all of you’s head on over to Tina’s blog and whip up one of her amazing recipes! 
Banana Doughnuts with Peanut Butter Frosting (GF):
For the doughnuts:
1 1/4 c. gluten-free flour + 1 tsp. xantham gum (omit xantham gum if it is already in the gluten-free flour) ( I substituted 1/2 c. + 2 T. gluten-free flour and 1/2 c. + 2 T. almond flour)
2 t. baking powder
1/2 t. salt
1 1/2 t. ground cinnamon
1 c. granulated sugar
2 eggs, at room temperature
3 ripe bananas, mashed
2 t. pure vanilla extract
1/2 c. vegetable oil (I used melted coconut oil)
For frosting:
1/2 c. smooth peanut butter
2 T. melted coconut oil
1/2 c. confectioner’s sugar
water, as needed
For the doughnuts:
1. Preheat the oven to 350 degrees F. Spray a 6-count doughnut pan with non-stick cooking spray.
2. In a large mixing bowl, combine the gluten-free flour, baking powder, salt, and cinnamon, set aside. 
3. In a small mixing bowl, whisk together the sugar, eggs, mashed bananas, vanilla, and oil. 
4. Stir the wet ingredients into the dry ingredients until just combined. 
5. Pour the batter about 3/4 full into the prepared pan. 
6. Bake until golden and a toothpick inserted into the center of the doughnut comes out clean, about 13-15 minutes.
7. Let the doughnuts cool completely. 
For the frosting
1. In a small bowl, melt the peanut butter in the microwave until melted and smooth, about 15-30 seconds.
2. Add the melted coconut oil and  slowly stir in the confectioner’s sugar. If the frosting is too thick, add  a tablespoon of water to the mix. 
3. Dip the top of your doughnut into the peanut butter frosting and repeat.
Makes about 16 doughnuts.


My Life According To…

Happy Sunday y’all!
This week, the sun finally came out!
Annabelle and I took a trip to the vet this week for a check-up. There I learned that she “could stand to lose a few pounds…maybe 5.” Surprise, surprise. I guess Whataburger, sour cream and onion Lay’s, and pizza are not on the doggie diet list.

Neither are these cookies.
Holy green sauce Batman! I cannot live without this stuff now…seriously addicting! 
Mid-week I worked in Galveston where I had a late breakfast at the Mosquito Cafe.
It was well…eh. Okay. I think I will just give them the benefit of the doubt because I have heard really great things about their food. Next time…lunch!
 Luckily, there was Patty Cakes Bakery directly across the street.
What did you expect? I had to do some research. Expect a copy cat of this pineapple coconut bar in the near future. Holy Moly!

Cookies in a jar…brilliant!
I have two jars left, just staring at me on the kitchen counter as we speak.
 I took a nap yesterday…not just any nap…a two hour nap. This hasn’t happen since I was in like…third grade!
When I woke up…this. 

Cookies on a Whole Notha’ Level.

Don’t you just love my grammar? Yep, seester is probably off banging her head against the wall somewhere. Incorrect grammar drives her absolutely insane. No biggie. Let’s talk about things that I am afraid of…heights, roller coasters, being drowned to death, but most of all…things exploding in the oven. 
Now, I have seen many recipes through pinterest using canning/mason jars in the oven. What? The first time I saw this I thought to myself, “this can’t be true, this must be some sort of sick joke…surely these things are bound to blow-up in the oven and leave a mess of shattered glass and pie crust, cupcake batter, etc. all over the inside of the oven.” 
You remember when I said that I am afraid of some things…well, I also like to take risks, especially in the kitchen. So, I held my breath, said a prayer, and went for it. 
Cookie dough 
baked in a jar

Not just any cookie, but Dark Chocolate Chip Oatmeal Raisin Coconut Cookies

This stuff is music to my ears
seriously…its all you ever wanted in a cookie with an ooey, gooey, center, and a slightly crispy top.

Cookies don’t scare me!
I  for see myself baking many thing in jars from now on…life changing!
Dark Chocolate Chip Oatmeal Raisin Coconut Cookies in a Jar (GF):
1 1/4 c. certified gluten-free rolled oats
1 1/4 c. oat flour
1 t. baking soda
1 t. salt
1 c. coconut oil, at room temperature
3/4 c. granulated sugar
3/4 c. brown sugar
1 t. pure vanilla extract
2 large eggs
1 c. sweetened, shredded coconut
1 c. raisins
1 c. dark chocolate chips (I used Ghirardelli 60% cocoa)
1. Preheat the oven to 375 degrees F. Spray six 8-ounce canning jars with cooking spray.
2. Line a baking sheet with parchment paper.
3. In a large mixing bowl, combine all of the dry ingredients.
4. In the bowl of an electric mixer, fitted with the paddle attachment, beat the coconut oil, both sugar, and vanilla until creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. With the mixer on low, gradually beat in the flour mixture, scraping down the sides of the bowl as needed.
7. Fold in the coconut, raisins, and chocolate chips.
8. Fill the prepared jars 3/4 full with the cookie dough. Bake for 15-18 minutes. The cookies will be slightly under-baked and will have a lightly golden top, not a dark one.
9. Let the jars cool completely on the baking sheet. Then, you can dive in, preferably with a scoop of vanilla ice cream, or you can package these babies up and give them as gifts!
Makes 6 8-oz cookie jars.

Secret Sauce.

You want to know a secret? Well, I actually don’t have a secret for you today. All that I can tell you is that it is 7:03 a.m. and I have already had 1 cup of coffee and I feel like I need 3 more. Like, asap! Today I am doing some temp work for a company down on the island, south of these here parts. I’m ecstatic about the work, and even more excited that I will be on my old stomping grounds. I attended my first year of college down in Galveston and let’s just say, I channeled my inner Bob Marley from time to time. Well, only if Bob Marley would hit the local coffee shops and listen to no-name guitarists sing hippie songs. Yep, I did that…all while studying. 
Now, history is about to repeat itself next summer when I enter the nursing program at UTMB. Oh boy! I for see 5 cups of coffee a day, and hell, I might even grab the microphone at the local coffee shop to sing at the rate things are going. 
Let’s talk about food, shall we? You know that green sauce that they serve at Tex-Mex restaurants? It’s really called that green sauce! Seriously. Well, I just unknowingly re-created it, in a healthier form. Well, if you don’t know about this green sauce or if you are from Northern California where green sauce is non-existent is queso is grated cheese, let me fill you in. 
This is all you need to know. Green sauce. The Slather it on just about anything you can get your hands on…this includes tortilla chips, grilled chicken salad, and warm flour tortillas with pinto beans…hell, drink it from a straw. 
Anyway, last night for dinner I was thinking Mexican flavors, and what says Mexican flavors better than a roasted poblano pepper?

I put that spicy pepper in a food processor with a bunch of cilantro, garlic, a pinch of salt, and some Greek yogurt (because Greek yogurt just screams Mexican food, right?).

Holy heck…best idea yet.

I got “super creative” and slathered it on a turkey burger for dinner!
My parents were floored at the flavors, mentioning something like “Chels, you should really bottle this stuff.” 
Chelsy for the win!
Roasted Poblano Cilantro Green Sauce (GF):
1 large poblano pepper
1 T. extra-virgin olive oil
1 bunch of fresh cilantro
2 cloves of garlic
1 c. non-fat Greek yogurt
1/2 t. sea salt
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place the poblano pepper on the prepared baking sheet and rub with the evoo.
3. Bake for 25-30 minutes or until just tender and the pepper is easily pierced with a fork.
4. Let the poblano pepper cool on the baking sheet. Then, carefully peel off the outer skin of the pepper and discard the seeds.
5. Place the poblano pepper in the food processor with the cilantro, garlic, yogurt, and sea salt. 
6. Process until smooth.
7. Slather on just about anything that you can get your hands on!
Makes about 2 1/2 cups of sauce.