Gluten Free Banana Bread

Gluten Free Banana Bread

I've never baked with rice flour before, actually I've never baked with any other flour besides all purpose flour. It was on sale at the market so I bought a bag of brown and white rice flour. I was a little skeptical about how this bread would turn out. I tried to find a sugar free gluten free banana bread, but my search turned up empty. So I decided to create my own. I used a equal ration of brown to white rice flour. I also used every baking substitute I know, meaning greek yogurt and apple sauce were utilized. This kept the bread moist and surprisingly sweet.

After hearing horror stories about how gluten free breads came out like hockey pucks, I was very happy with the end product.

At first bite the bread was soft and moist. The added chocolate chunks were a nice surprise and complimented the not over bearing banana flavor. It was sweet due to the natural sweetness of bananas. The bread also stayed light and fluffy. It rose considerable well. The texture of the bread was actually better then that made with all-purpose flour. The fluffiness was comparable to that of a yeast based dinner role. This is not like the normal dense banana breads.

Overall, I liked this banana bread recipe better then the other recipes I have tried using all purpose flour.  Once I combined all of the ingredients I sampled the batter. Since I'm not used to the different texture of the batter provided by the  rice flour, I was afraid it wasn't sweet enough. I added in some sugar, however this can easily be omitted to make the recipe diabetic friendly. If you need a dairy free recipe simply substitute the greek yogurt for oil or margarine.

After sitting for a day the bread will have the same texture as a sponge cake.

Ingredients

2 eggs

2 tsp vanilla

3 bananas

1/3 C unsweetened apple sauce 

6 oz greek yogurt (I used a container of vanilla greek yogurt 5.3 oz)

1 C white rice flour

1 C brown rice flour
3 tablespoons of sugar (optional, add if want a sweeter flavor)

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon 

1 C dark chocolate chunks 

Directions

Preheat oven to 350. Prepare a 9x5 pan. 

1. Mix together the eggs, smashed bananas, apple sauce, and greek yogurt

2. In a separate bowl mix together the flours, baking soda, baking powder, and cinnamon 

3. Add the wet ingredients to the dry ingredients. 

4. Fold in the chocolate chunks. 

5. Bake for 40-45 minutes.

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Gluten Free Peanut Butter Swirled Brownies

Peanut Butter Brownies (Gluten Free)

When I think baking brownies, I don't normally think pull out the blender. Except in this case that is exactly what you need to do. These are the easiest brownies to make. Ever. You simple take all of the ingredients, put it in the blender, mix for about 60 seconds, and pour it into a pan. Thats it. No creaming sugar, or using separate bowls for dry and wet ingredients. And they're gluten free so no flour needed!

These were also the most fudgy brownies I have ever had. You would never imagine they are made with no flour and only 1/2 cup of rolled oats. These are scrumptious. I don't normally use that word, but I feel like it is a perfect description for these brownies. 

You can even see how dense, chocolatey, and moist these are just from the picture. They're also quite addicting. Don't except to be satisfied with just eating one of these, before you can stop yourself you will be reaching for another one. 

Since the batter is made in a blender, it is very liquidy. To create the peanut butter effect, you simply microwave peanut butter and swirl it over the top of the batter like so. A little bit of peanut butter will go a long way in this recipe. If you're really feeling into you spreads, you can even microwave some nutella and swirl it on top as well. 

The only downside to these brownies is you have to wait until they are completely cool before cutting. Because of how moist these brownies are the chocolate easily sticks to any knife if the brownies are not cool. I placed mine in the fridge for 30 minutes after baking. But, I guess if you don't care about perfectly cut brownies then dig right in and enjoy the chocolate peanut butter layers with a big ol scoop of ice cream. 

Since my mother is now on a self proclaimed gluten free diet, I won't hesitate to make these again in the future.

Ingredients

1/2 C peanut butter

1 container vanilla greek yogurt (5.3 oz)

1/4 C milk (skim, soy, almond, whatever your preference)

1 egg

1/4 tsp salt

1 tsp baking powder

1 C granulated sugar

1/2 C cocoa powder

3/4 C old-fashioned rolled oats

Directions:

Preheat oven to 350. Prepare a 8x8 pan by lining with foil and spraying with non-stick spray

1. Place all of the ingredients except for the peanut butter in a blender. Blend until smooth, scrappping down the sides as needed. 

2. Pour batter into prepared pan

3. Melt the peanut butter for 30 seconds in a microwave save bowl. Drizzle the peanut butter over the brownies and swirl with a knife to create a marble effect 

4. Bake for 25-30 minutes or until brownies pull away from the sides of the pan. Wait until cool to cut and serve. 

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Cannoli Cups

Cannoli Cups

The first cannoli I ever had was a chocolate one from Mikes in Boston. Since then I haven't met a person who doesn't like canoli. Since I wanted a healthier version of canoli, they shell was made in a cupcake pan. Meaning it was baked instead of fried. I drizzled melted chocolate in the bottom of the pastry cups because addition chocolate makes everything better. I also put cherries in the middle of some of the cannoli cups. These were delicious! A perfect summer time treat.

Ingredients:

For filling:

1 15oz container of whole milk ricotta cheese

1/2 C powdered sugar

2 tablespoons granulated sugar

1 tsp vanilla extract

1/2 C mini chocolate chips 

For cups:

Flour for dusting

1 refrigerated pie crusts 

3 tablespoons granulated sugar

1 tsp cinnamon

8 oz baking chocolate or chocolate chips 

Directions:

1. Combine all of the ingredients for the filling together except for the chocolate chips. Use an electric mixer and mix until creamy. 

2. Place the filling in a gallon storage bag and place in the refrigerator. 

3. Heat oven to 400 F. 

4. Roll out the pie crust onto a floured surface. 

5. Combine the cinnamon and sugar and spread onto the pie crust. Roll the cinnamon sugar with a rolling pin to press the mixture into the dough.

6.With a 3 inch cookie cutter or the bottom of a glass, cut out circles and lightly press them into a mini muffin pan. If you want bigger cups then use a regular muffin pan. This will create the pastry cup for the filling. 

7. Bake for about 10 minutes. Watch carefully and be careful not to burn the pastry. 

8. Melt the chocolate according to the package or in 30 second increments. Fill the bottom of the pastry cups with some of the melted chocolate. 

9. Remove the filling from the refrigerator and cut one corner and pipe the filling into the pastry cups. Sprinkle with mini chocolate chips. If wanted, drizzle some melted chocolate on top of the filling as well.

10. Serve immediately. If the filling sits in the cups they will get soggy. So fill immediately before serving. 

Notes: Filling can be made up to 2 days in advance. 

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Blueberry Tart

Blueberry Tart

I wanted to make a dessert for dinner and I wanted to venture out from baking cookies and brownies. This is a low calorie, healthy, dessert. It will satisfy your sweet tooth without leaving you feeling guilty. It is a light tart that has the same texture of a cheesecake. 

This recipe makes just the right amount for two tarts. 

You can substitute any fruit you would like in this tart. So if you don't have blueberries on hand don't fret! You can also combine different types of fruit. I would recommend trying raspberries or strawberries.

I think the best part about the blueberries is when some explode a little while cooking.

If you're using a nonstick pan there is no need to use additional non-stick spray. The tarts should come out clean from the pans if you simple tap the bottom of the pan to loosen it.

The first bite was the best!

You can't even feel guilty about eating this because the main ingredient is greek yogurt! I used a low fat vanilla greek yogurt.

 Ingredients

1/2 C greek yogurt (or one individual container) (I used vanilla)

1 egg

1 tablespoon honey

1/2 tsp vanilla

1/2 C fruit ( I used blueberries)

1/3 C graham cracker crumbs

2 tablespoons butter

Directions:

Preheat oven to 350

1. Mix together the butter and the graham cracker crumbs

2. Press this mixture into the bottom of two 4' pie pans or into tart pans. If you don't have these this divide it between four individual cupcake pans. If using nonstick pans there is no need to spray the pans however if you are not, then spray with a non-stick spray. 

3. Mix together the yogurt, egg, honey, and splash of vanilla. Mix until the batter is smooth and not lumpy

4. Divide the batter evenly between the pans. Then take a handful of blueberries and drop them into the batter. They will sink into the pans

5. Bake for 15-20 minutes or until the edges are firm but the middle is soft. Then let cool, garnish with more fruit if you want, and enjoy!

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Zucchini Brownies

Zucchini Brownies 

Me neighbor gave me a giant zucchini and 3 bags of chocolate chips. Obviously I had to turn it into some baked goods. I've made zucchini cookies before, which I loved. After making a batch of those, I still had a ton of shredded zucchini left. This was then turned into brownies

After biting into one of these brownies, you would  never know that they contain more then 2 cups of shredded zucchnini. They area also relatively healthy because only 1/2 cup of oil is used. These ended up being the most fudgy brownies I have ever had. They are light, moist, and chocolatey. 

At first I was skeptical of these. The batter seemed very dry, until the zucchini was added. When I gave these to some of my friends to try they were skeptical at first too... until they took a bite. It's almost impossible to tell that the main ingredient used is a vegetable. 

I'd say the zucchini was put to good use.

Ingredients:

1/2 C vegetable oil

1 1/2 C granulated sugar

2 C flour

1/4 C cocoa powder

2 1/8 C shredded zucchini

2 tsp vanilla extract

1 tsp salt

1 1/2 tsp baking soda

1 1/2 C chocolate chips 

Directions:

Preheat oven to 350. Grease a 8x8 baking pan.

1. Combine the sugar, oil, and flour. The mixture will be very dry and crumbly. 

2. Add in the zucchini, it will add a lot of moisture. Then the cocoa powder, vanila slat, and baking soda

3. Fold in the chocolate chios

4. Pour the batter into the 8x8 pan. I lined mine with foil. 

5. Bake for 23-28 minutes or until brownies are set. Let cool, cut, and enjoy! 

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Pluot Jam

Pluot Jam

I love pluots. When they are in season I probably eat at least 5 of them per day. We have a pluot tree in our backyard that made some amazing pluots this year. Since the tree had more ripe pluots then I could eat, I decided to turn some into jam, so that I can enjoy them year round.

I made jam for the first time last summer using nectarines. It's so easy to do, so if you have a bunch of fruit on hand buy some jars and make some! It is easier to make then cookies. However since it requires using hot water and hot ingredients I would recommend leaving a window open because things will heat up! 

With what jam was left over and wouldn't fit in the jars, I ate it as a snack. Making jam can build up an appetite. It is not to sweet and the lemon and orange juice add a little bit of 'tang' to it. Its perfect to eat on crackers or pair with peanut butter. 

Ingredients:

-4 C pluots (sliced and seed removed)

-2 1/2 C sugar

-1/4 C lemon juice

-The juice from 1 orange

(if you want a thick jam, add in a packet (tablespoon) of pectin) 

Directions:

1. Sanitize your jamming containers. I have packs of mason jars from target. To sanitize them you can either run them in a hot cycle in the dishwater or place them in a boiling pot of water for 10 minutes.
2. In a large pot on the stove add in the sliced pluots, sugar, lemon juice, and orange juice.
3. Boil the ingredients for 10-15 minutes. Then take a spoonful of jam and place it in the freezer. Check the jam after about 2 minutes. If the consistency is what you desire then begin canning the jam, if not then let it boil for a little while longer. More sugar can be added to help reach desired consistency.
5. Have a pot of boiling water ready.
4. Once ready, ladle the jam into the prepared cans. Take a wet paper towel to wipe the edges of the can clean then put the lid on. Take the canned jam and place it in the boiling water so that it is completely covered. This is to properly seal the jars.
5. Remove the jars after 5-10 minutes then place them upside down to cool. Placing them upside down will help to further ensure a tight seal.
6. Repeat until all of the jam is used up. This makes about 6 jars.

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HERSHEY'S SYRUP CAKE

Hershey's Syrup Cake

Well, this was an experiment. When the freshman moved out of their dorms, they didn't want to haul all of their stuff back home. I live in a house so I let them keep it in my living room. One of the freshman had a can of chocolate syrup, since it was already opened, and had to be refrigerated, she gave it to me. Since I am going home for the summer, I decided to use up all of the last ingredients in my house. Which involved the container of syrup. 

 I originally thought this was going to end up like brownies but surprise! the consistency was more like a cake. A very chocolatey cake.

After pouring the batter into the pan, I added a extra drizzle of Hershey's syrup on top. 

 The batter will be very thick. Feel free to add some chocolate chips to the mix. If you like the taste of Hershey's syrup then you will like this cake.

The cake was moist and stayed moist without sitting in an airtight container. 

Ingredients

1 1/4 C chocolate syrup

1 C flour

1 egg

1 tsp vanilla extract

1 tsp baking powder

1/4 tsp salt

1/2 C butter

1/2 C brown sugar 

Directions

Preheat oven to 350

1. Combine all of the dry ingredients

2. Add the syrup, egg, and butter to the dry ingredients and mix

3. Pour into a greased 9x9 or 8x8 pan. I drizzled more chocolate syrup over the batter once it was spread evenly in the pan.

4. Bake for 30 min. If you serve it warm with some chocolate frosting it will definitely satisfy any chocolate craving.

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Soft Baked Peanut Butter Cookies

Soft Baked Peanut Butter Cookies

My neighbor gave me a bag of peanut butter, milk chocolate swirled morsels. Being the cookie lover that I am, I had to incorporate them into a cookie. 

These cookies turn out soft and chewy. They have the same consistency as a normal chocolate chip cookie and are nothing like the normal crunchy peanut butter cookie recipes. It is important not to over bake these cookies. 

This is what happens when the over bake. These cookies were left in until they were golden. You want to take them out of the oven when they still appear undercooked.

I gave most of these to my neighbor. While I was visiting with her, she ate 7 right away. These are super good cookies. The peanut butter swirled morsels add a extra kick of peanut butter which makes them amazing. Whats also great about them, is they do not spread a lot in the oven. It's a perfect recipe to try for those who usually have the problem with there cookies spreading and forming together.

Ingredients:

1/2 C salted butter

1/2 C brown sugar

1/4 C granulated sugar

3/4 C peanut butter

1 egg

1 tsp vanilla extract

1/2 tsp baking soda
1/4 tsp salt (if not using salted butter)

1 1/4 C flour

1/2 C chocolate chips

1/2 C peanut butter swirled morsels 

Directions:

Preheat oven to 350
1. Cream the butter and sugars together
2. Add in the peanut butter, egg, and vanilla. Beat until creamy.
3. Add in the flour and baking soda.
4. Fold in the two types of baking chips
5. Roll the dough into tablespoon sized balls and place 2 inches apart on a parchment lined baking sheet.
6. Flatten the balls of dough slightly. They do not spread significantly while baking.
7. Bake for 8 minutes. Let cool, and enjoy!

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Cloud Cookies

Cloud Cookies

I've put brownies and cake balls inside of cookies, now it was marshmallows turn. It is a chocolate cookie that when you bite into, has a sweet surprise inside. Some of the marshmallows are bound to dissolve inside of the cookie making some parts of the cookie extra sweet. 

When baking, some of the marshmallows will explode out of the cookies, providing the gooey pockets as seen in the pictures. 

It is important not to over bake these cookies. If you over bake them, then the marshmallows will complete disappear instead of providing the cookie with a gooey interior. The cookie will also be very crunchy instead of soft.

Frozen marshmallows have to be used when making these cookies. You want them frozen to that way they will stay intake during the baking period. Also, make sure enough dough is used to completely cover the marshmallows.

Since marshmallows disintegrate while baking, they left some of the cookies puffed up, hallow, and sweet inside.

If you're craving a chocolate cookie then make these! If you don't have marshmallows on hand, just make the dough and add in additional chocolate chips. 

Ingredients: 

1/2 C salted butter

1/2 C granulated sugar

1/2 C brown sugar

1 egg

1 tsp vanilla

1/3 C cocoa powder
1/2 tsp baking soda
1/4 tsp salt (if not using salted butter)

1 1/2 C flour

1 C mini chocolate chips

4 ounces miniature marshmallows, frozen 

Directions:

Preheat the oven to 375. Leave the marshmallows in the freezer until ready to assemble the cookies. 

1. Cream the butter and the sugars together

2. Add in the egg and vanilla

3. Combine the cocoa powder, flour, and baking soda together in a separate bowl and then add it to the wet mixture. 

4. Fold in the chocolate chips

5. Take about a tablespoon of dough and flatten it in the palm of your head. Take 4-5 frozen marshmallows, place them inside the dough and wrap the dough around them. 

6. Place the balls of dough about 2 inches apart on a parchment lined baking sheet

7. Bake for 8-10 minutes or until done

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