Tag Archive: baking


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What you will need:

1 cup flour , pastry flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup Greek yogurt, plain
1/4 cup  maple syrup
1/4 cup  sugar
1/3 cup applesauce, unsweetened
2 tsp vanilla extract
1 cup zucchini, grated
1/2 cup chocolate chips, semisweet 

 

Steps to yummy goodness:
1. Preheat your oven to 350F (176C)
2. Prepare a muffin pan by lining the cavities with paper liners or greasing them with cooking spray or oil. Set aside.

3. In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, salt, and chocolate chips. Set aside.

4. In a separate bowl, beat the eggs until they become slightly frothy before whisking in the yogurt, maple syrup, sugar, applesauce, and vanilla. Mix until well combined before folding in the grated zucchini.

5. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to over mix.

6. Divide the batter evenly among the 12 muffin cups, filling until they’re about 3/4 of the way full. Top with additional chocolate chips, if desired.

7. Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

 

.:Side Notes:.
You could also make this with all purpose flour or use a mix of 1/2 cup whole wheat and 1/2 cup all purpose.

You can sub this with regular brown sugar.

I like to place a handful of shredded zucchini between two paper towels and lightly squeeze it over the sink to get some of the liquid out. You don’t want to get it all out, but you don’t want it to be wet and soggy either.

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What you will need:
2 pie dough rounds, store bought brand of your choice
3 1/2 cups quartered strawberries, tops removed
3 1/2 cups  rhubarb, diced
3/4 cup  brown sugar
1/4 cup quick cooking tapioca
1 tablespoon lemon juice
1/4 teaspoon kosher salt
Heavy cream

Steps to yummy goodness:
1. Preheat oven to 400 degrees.
2. Get one of your rolled out pie dough rounds to a pan, letting a bit of the crust overhang.

3. In a large bowl add strawberries, rhubarb, dark brown sugar, tapioca, lemon juice and salt.

4. Stir until the mixture is evenly coated.
5. Add filling to the prepared pie crust.

6. Cover the pie with the remaining rolled pie crust, cut all but 1/2 inch of the overhanging crust. Crimp the dough together to create a crust around the edges.

7. Cut 4 slits into the top of the pie.
8. Transfer pie to a baking sheet and brush the top of the pie with a little heavy cream.
9. Bake for 20 minutes and then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes. The pie is ready when the top is golden brown and some of the juices bubble out.

10. Remove pie from the oven and let cool completely before slice.

 
.:Side Notes:.
YES YOU MUST LET IT COOL COMPLETELY!!! If not it will run like crazy when you try to cut out a slice.

Feel free to keep the top simple or you can get fancy like I did doing a lattice style top and using extra pie crust dough to make blossoms. Cookie cutters come in handy too if you want to make stars, leaves, cut outs in a top pie crust…etc

 

These ones are in the form of a super yummy, grab one while running out the door muffin.

Cinnamon-Roll-Muffins

What you will need:
For the muffin:
½ teaspoon salt
¼ cup sugar
2 cups all purpose flour
3 teaspoons baking powder
3 tablespoons melted butter, cooled slightly
1 egg
1 cup milk (you may need a splash extra)

 

For the topping / filling:
1 cup brown sugar, loosely packed
3 teaspoons cinnamon, ground
1½ cups  pecans, coarsely chopped
3 tablespoons butter, melted

 

For the frosting:
2 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon milk
dash of vanilla

 

Steps to yummy goodness:
1. Preheat oven to 400 Fahrenheit.
2. Generously grease a standard 12 cup muffin tin.
3. In a large bowl, sift together the dry muffin ingredients.
4. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.

5. Combine all the topping/filling ingredients.
6. Gently fold half of the mixture into the muffin batter.
7. Spoon the muffin batter, about ¼ cup, into each muffin tin. Then top with remaining brown sugar mixture.

8. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly.

9. Remove from oven. Cool slightly, then transfer carefully to a wire rack.

10. Whisk together all of the frosting ingredients.
11. Drizzle over the top of the muffins and enjoy every  delicious bite . . . hack even lick your fingers when you’re done.

 

.:Side Note:.
If you don’t want to use pecans feel free to use crushed and chopped walnuts or almonds.

reeses-pieces-peanut-butter-cookies-2
What you will need:

1 egg
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Reese’s Pieces
1 cup milk chocolate chips
1/2 cup butter, softened
1/2 cup peanut butter
3/4 cup brown sugar
1/4 cup white sugar

Steps to yummy goodness:
1. In a large bowl cream together the butter, peanut butter, and sugars until light and fluffy.

2.Beat in the egg. Stir in the vanilla.
3.In separate a medium bowl, combine the flour, baking soda, and salt.

4. Gradually add to the creamed mixture and beat until well combined.

5. Stir in the Reese’s Pieces and chocolate chips.
6. Chill the dough for at least 30 minutes.
7. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

8. Drop spoonfuls of dough onto baking sheet 2 inches apart and bake for 6 – 8 minutes.

9. Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack.

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What you will need:
3 tablespoons canola oil
6 tablespoons low-fat Greek yogurt
2 large eggs
1 teaspoon pure vanilla extract
½ cup flour
¼ cup protein powder
1 tablespoon cocoa powder
¼ teaspoon baking soda
½ teaspoon instant coffee granules (optional)
1 tablespoon sugar
Pinch sea salt

Steps to yummy goodness:
1. Preheat oven to 325F and line an 8 by 8-inch baking pan with parchment paper so it hangs over the edges.
2. Melt half the chocolate in a microwave or double boiler; cool slightly, then whisk in the oil, yogurt, eggs, and vanilla.
3. Stir in the flour, protein powder, cocoa powder, baking soda, coffee powder (if using), sugar, and sea salt, being careful not to over-mix.

4. Fold in the remaining half of the chopped chocolate.
5. Spread the batter in the prepared pan, and bake until a toothpick inserted inside comes out clean or with just a couple crumbs (about 25 to 35 minutes).

.:Side Notes:.

You can use a chocolate bar or mini chocolate chips in this recipe.
These brownies are great on their own but you can add chopped nuts on top for a little extra texture.
You can use any frosting to top the brownies if you choose too, I used a simple icing sugar frosting.
You can omit the protein powder if you want; if you do so, reduce the amount of yogurt to 4 tablespoons.