Gluten-free pumpkin cream cheese muffins

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Made some pumpkin muffins using coconut flour – turned out well. 🙂 Gluten-free, paleo, and yummy.

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How?
3/4 cups coconut flour
1/2 cup pumpkin puree
3/4 cups maple syrup
6 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1 teaspoon apple cider vinegar

Preheat oven to 175C. Line a cupcake pan with liners.

Mix all ingredients together. Put the mixture into the liners (2/3 full).

Cream cheese filling
About 1/3 cup cream cheese, softened
2 tablespoons sugar

Mix cream cheese and sugar together.

Make small indentations in the pumpkin mixture and add dollops of cream cheese filling – you can swirl it in slightly if you want a bigger mixture.

Put the muffins in the oven. Bake 25-30 minutes. Cool 10 minutes in the pan, remove from pan and cool completely before serving.

June – near Midsummer break – bake

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The latest bake … did not grab pictures of everything but most of the recipes are linked below.

M&M cookies and white chocolate macadamia cookies

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Gluten-free/”paleo” brownies

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Cranberry-pistachio biscotti

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Ginger cookies with pumpkin spice kiss candies

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Cherry oat bars

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Faux thin mint cookies

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Vanilla cupcakes stuffed with Raffaello candy, vanilla frosting

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Cookies and cream cupcakes

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Banana-oat cupcakes stuffed with Smil, frosted with caramel Swiss meringue buttercream

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Brown sugar cupcakes injected with maple syrup, maple Swiss buttercream and candied bacon

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Nanaimo bars

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Lemon raspberry bars

Crack pie with M&Ms

Anzac biscuits

Chocolate truffles

Getting on the gluten-free merry-go-round: Gluten-free brownies and coconut chocolate bites

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We never really think about our blind spots until we are confronted by them. We believe we are thinking holistically but are blinded by our own limitations and experiences.

I think I know a lot about music but then there are blind spots – whole genres I don’t care about. Or just periods in time when I did not pay attention. S. mentioned a one-hit wonder “Would I Lie to You?” by Charles & Eddie. I had never heard of it, but it was apparently a big hit at the time.

My blind spot in that time period was my relentless race through university and almost academic focus on listening to Russian and Eastern European folk music, meaning that while I did listen to other things, I was not listening to the radio, was not listening to new things unless introduced to me by friends.

Not a big deal but these small details are a bit like doors opening onto whole blind spot areas. And one such blind spot is gluten-free fun.

I have never thought a lot about baking gluten-free goods, but then a gluten-free person became a part of my team at work. It created a whole new set of considerations. I have been experimenting ever since. So far I only have about two recipes that are foolproof.

One is coconut macaroon and dark chocolate bites, which is naturally gluten-free. Clearly there are better results when something that was always gluten-free without adaptations is made. It is not just for gluten-free lifestyles/diets but is just made this way. No flours of any time. Just coconut, egg, chocolate and cream.

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coconut macaroon chocolate ganache tarts

coconut macaroon chocolate ganache tarts

The gluten-free brownies (and also paleo) are getting better each time I make them – or at least their consistency is. The latest was a little bit more moist than previous attempts. It uses coconut flour and maple syrup and a lot of eggs so should be similar to a normal brownie. It’s not quite the same but at least gluten-free folks can get some kind of sweet chocolaty treat to gobble up like everyone else can.

I have a gluten-free Kahlua cheesecake bite recipe I want to try – so next time around that will be on the menu.

Baked goods 23 September 2014

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I did a lot of baking and think there was a little something for everyone.

The whole bake

The whole bake

Tricky transport of baked goods

Tricky transport of baked goods

Recipes in the links.

Cookies & cream cupcakes

cookies and cream cupcakes

cookies and cream cupcakes

Matcha green tea cupcakes with raspberry frosting

Matcha green tea cupcakes with raspberry frosting

Matcha green tea cupcakes with raspberry frosting

Raffaello-filled vanilla cupcakes with vanilla-coconut frosting

Raffaello cupcakes

Raffaello cupcakes

Carrot pineapple spice cupcakes with vanilla + Heath bar frosting
Guinness cupcakes with Bailey’s frosting

Guinness cupcakes with Bailey's frosting

Guinness cupcakes with Bailey’s frosting

Maltesers chocolate malt cupcakes with chocolate frosting

Maltesers cupcakes

Maltesers cupcakes

Brown sugar maple cupcakes with maple frosting and candied bacon

Brown sugar cupcakes with maple frosting and candied bacon

Brown sugar cupcakes with maple frosting and candied bacon

Shortbread with chocolate sprinkles

intact rounds of shortbread with chocolate sprinkles

intact rounds of shortbread with chocolate sprinkles

shortbread with chocolate sprinkles - inside-out

shortbread with chocolate sprinkles – inside-out

White chocolate macadamia nut cookies

white chocolate macadamia and M&M cookies

white chocolate macadamia and M&M cookies

Crack pie – recipe coming soon

How much crack is in that crack pie?

How much crack is in that crack pie?

Gooey insides of crack pie

Gooey insides of crack pie

ANZAC biscuits

A pile of ANZAC biscuits. Eat your heart out, Aussies and Kiwis!

A pile of ANZAC biscuits. Eat your heart out, Aussies and Kiwis!

M&M cookies

M&M cookies - always a favorite

M&M cookies – always a favorite

Coconut caramel macchiato bars

Gone in a flash! Coconut caramel macchiato bars

Gone in a flash! Coconut caramel macchiato bars

Chocolate cookies filled with Smil (Rolo) candy
Chocolate mint cookies

chocolate cookies with mint chips; chocolate cookies filled with Smil candy

chocolate cookies with mint chips; chocolate cookies filled with Smil candy

Gluten-free paleo brownies

Gluten-free, paleo brownies

Gluten-free, paleo brownies

Gluten-free coconut chocolate bites

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Peanut butter bars – recipe coming soon

Peanut butter bars with peanut butter and chocolate chips

Peanut butter bars with peanut butter and chocolate chips

Experimental gluten-free brownies

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My gluten-free baking efforts are a bit hit or miss, but it does not stop me from trying. Up today – gluten-free brownies made with coconut flour. I am skeptical but I guess on Tuesday when I feed these to people, I will find out for sure.

Gluten-free, paleo brownies

Gluten-free, paleo brownies

Here’s what to do for your own gluten-free coconut flour brownies:
1/2 cup minus 1 tablespoon coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons melted butter
3 eggs
1/2 cup plus 2 tablespoons maple syrup
1 teaspoon vanilla

  1. Preheat oven to 300F/150C; grease a small square glass baking dish.
  2. Mix together all ingredients. I beat the eggs a bit first, added the butter and vanilla and then added the other ingredients and ended up with a thick, paste-like batter
  3. Pour into the baking dish and bake for 30-35 minutes.
  4. Cool for 30 minutes before cutting or removing from the pan. Cut, serve (or store for up to a few days in an airtight container).