Archive | November 2012

Fun Finds!

Okay, I just had to share this with you all! I have found some great deals on baking ingredients lately! Normally, unless I search for the deals with coupons and such, I just buy what I need to buy (usually at an Aldi or Woodman’s) and get over it. But lately? Oh man, I am having some great luck!

First thing was powdered sugar. The cheapest I can find is $1.39 for a 2lb bag at Aldi. It’s a good deal and the cheapest in our area. So I was out grocery shopping at Woodman’s last Monday, I paid for my regular groceries and was headed out the door when I spotted some carts near the front full of powdered sugar bags that were all taped shut and discounted. I asked an associate if she knew why these were discounted and she told me someone cut the box that all the bags were in and accidentally cut the bags open too, so they had to discount them. Yay for me! I bought 9 bags! And they all still have about 2lbs in them!!!!

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Do you want to know how much I paid for each bag????

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That’s right….79 cents each! I was ecstatic! Especially since I had just run out two days before 🙂

My next deal was, of course, on Halloween stuff. It’s two days later, and there was still a bunch or candy left (no chocolate though 😦 ) But I stayed away from the candy and kept walking to go get my dish soap. Guess what..I got distracted.   By these:

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Yes, that’s right. I bought four packs of pumpkin candies and 3 packs of mini cupcakes liners. That makes 300 of them. But every time I go to use my sister’s mini cupcake pan (that happens to live at my house right now!) I’m out of them…so this way, I’m set for at least a few months…. 🙂 And when I make those cute little cupcakes, I can put a candy pumpkin on top of them! Yay!!!!

My next deal came today. I was getting ready to make bread and realized I did not have enough yeast. Sigh. It’s nap time and I was already at the store today. Luckily, I live near a Piggly Wiggly (only a mile away) and I was able to throw the kids in the car and hurry to get some yeast.

While I was there I spotted canned pumpkin. As you maybe have already guesses, I have a slight obsession with pumpkin this time of year. While I normally buy it at Aldi since they sell it for only 99 cents a can, I couldn’t pass this deal up!
I paid 79 cents a can with my Pig card! So I bought a few….

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One more thing at the ‘Pig’.

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Since I was in the baking aisle getting yeast, which also happened to be on sale, I spotted Nestle baking chips! $1.99 when you buy 2, limit 2. Well, I’m sold.

I bought two.

And when I got the check out, I had just enough ‘Pig Points’ to get one of the bags for 99 cents!

 

That is all for now, I can’t wait so share more deals and recipes with you!

Thanks for reading and have a great day!

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Gluten Free Banana Chocolate Chip Muffins

I’ve been trying a lot of new things this week.

Between dinner, baking, working out, and crocheting, I’ve been one busy momma!

And not only am I baking delicious treats, as usual, I’m trying gluten free treats! It just makes me feel so good to make something that EVERYONE can eat. Even those with celiacs. And since this gluten intolerance has been becoming more of an issue lately, I want to contribute to that side of the eating spectrum as well.

I’ve had the muffins ‘pinned’ for a while and decided to make them for a playgroup that I attended this week. Since we do have some allergies in the group, I try to make things that everyone can enjoy. Kid friendly and mommy friendly 🙂

I do have to say, I was probably just as excited to use my muffin cups that I bought from the Wilton Tent Sale with Beth.
I’ve been waiting for the perfect time to use these. And this morning it just felt right. I still have a bunch left, so you may see them in future posts as well 🙂

Gluten Free Banana Chocolate Chip Muffins (adapted from Dessert Stalker as found on Multiply Delicious)
Yield: 12-18 muffins or 30-35 mini muffins (this is a total guess!)

6 eggs
1/3 cup coconut milk
1 Tbsp honey
1/2 tsp salt
1 tsp vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup ripe mashed bananas (about 3 small bananas)
1/2 cup chocolate chips and a few extra for sprinkling on top

Preheat oven to 400 degrees F. Line muffin pan with paper liners. (I made 24 mini muffins before using my cool baking cups, but I didn’t have enough liners, so I sprayed the pan, but they did NOT come out well, so I really suggest you use liners)

In a large bowl, whisk together eggs, coconut milk, honey, salt, and vanilla.
Combine coconut flour, baking powder, baking soda and cinnamon in a sifter and sift into egg mixture. Whisk together until there are no more lumps. Stir in melted coconut oil. Fold in bananas and chocolate chips. Batter will be thick.

Spoon batter into prepare muffin pans.

Bake for 15-18 minutes or until muffins are golden.
Cook for about 10 minutes and Enjoy!

Aren’t these cups beautiful?

Pumkin Roll

Here I go again!

Pumpkin.

Are you sick of it yet?

A friend of mine asked me a while ago to help her make a pumpkin roll for her hubby who loves them and hasn’t had one for a couple years. They are both relatively new to Wisconsin, and honestly, I had never heard of a pumpkin roll! It’s apparently a regional thing or I’ve been left in the dark for far too long.

We planned it all out, Rachel and Lacey came over to help bake this scrumptious, delectable treat!

Actually, we made two!

I was a bit worried about  making these, since I’d never done it before. It’s easy enough to mix ingredients together, but to flip these babies out of the pan AND roll them up, then unroll them, fill them with cream cheese, sugary goodness, and ROLL THEM BACK UP!
It sounds like a lot of work.
But in the end, I was pleasantly surprised as to how easy it was. In fact, I want to make another one!

Pumpkin rolls go perfectly with coffee, by the way.

Pumpkin Roll
Note: My friend Rachel sent this recipe to me via Facebook. Prior to that, I don’t know where it came from.

Ingredients:
3 eggs
1 cup white sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
powdered sugar for sprinkling

Filling:
1 (8 ounce) package cream cheese
1/4 cup butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Directions:
Preheat oven to 350 degrees.

In a large bowl, beat the eggs on high speed for 5 minutes. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined. Batter will be thick, but spreadable.

Line the bottom of a large jellyroll pan with parchment paper and grease and flour the sides. Pour batter into pan.

Bake for 15 minutes.

Sprinkle 1/4 cup powdered sugar on terrycloth towel. (I used a regular kitchen towel) I lied the towel right on top of the pan and flipped the pumpkin sheet out, that way it would just fall onto the towel and not all over the table. Gently roll with the towel rolled up inside it as well and let it cool in the fridge.

While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. When roll has cooled, unroll it and spread the filling evenly. Roll it back up and refrigerate. It’s really hard to not crack the dough when rolling but if it does don’t stress because the cracks fix themselves when it refrigerates. Also, slightly dampening the cloth helps. Refrigerate until ready to serve. Cut into 1 inch slices to serve.

Enjoy!

A Mouthful…of Words and Cookies!

 

While trying to think of a name for this post, I started typing out what this cookies could be called.

Oatmeal Pumpkin Chocolate Chip Cranberry Cookies.

Woo! I’m almost out of breath after saying that one! And let’s face it, it’s hard to say… a ‘mouthful’, if I may.

I came across this recipe on Facebook. One of new favorite blogger, Sally, posted it. (I have to tell you, everything she makes looks amazing!)

So, one day I saw these in my news feed and knew that they needed to be in oven baking, like right now!

You may have already figured out that I love love LOVE pumpkin. Fall is my favorite time of year and I just love to bake! (it’s not great for my waistline, but my hubby loves me anyway 😉 )

These are super easy to make and generally  healthy as well. Only a 1/2 cup of sugar total. No butter. No oil.
But don’t let the healthiness scare you off, they’re really yummy!

Oatmeal Pumpkin Chocolate Chip Cranberry Cookies (adapted from Sally’s Baking Addiction)
Yield: about 2 dozen

1/2 cup canned pumpkin (not pumpkin pie filling)
1 egg
1 tsp vanilla
3/4 cup whole wheat flour
1 1/2 cups old fashioned rolled oats
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup milk chocolate chips
1/2 cup dried cranberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, whisk together pumpkin, egg, and vanilla until well combined.
In another bowl, mix together, flour, oats, sugars, baking powder and soda, and spices.
Fold together wet and dry ingredients until just combined.
Fold in chocolate chips and cranberries.

Place spoon-fulls of dough onto prepared cookies sheet.
Bake for 12-14 minutes or until lightly browned.
Let cool for a couple minutes before transferring to a cooling rack.
Enjoy!

 

 

Try, Try Again

Well, I’ve done it again. I made a clean (which also happen to be gluten free) treat for myself last night, and it did NOT turn out.

I’ve done this countless times. I really want something yummy AND healthy. Is that too much to ask for?

I don’t think so.

Most recipes I try aren’t sweet enough or are too sweet, but in a weird way. Not a sugary sweet, since I don’t use granulated sugar. It’s hard to explain, but it’s weird. And I don’t like it.

So I’m trying it again. Vanilla Coconut Flour Cookies. Found here.

Not only are these clean, but they are also gluten free 🙂

I whipped them up quickly after dinner and was so excited to have a yummy healthy treat!!! And right before Halloween. Maybe I won’t splurge on candy this year…well, let be real.

They were…okay. Don’t get me wrong, they tasted good. The texture is something to get used to, especially for someone that’s never baked with coconut flour. But if you are someone like me that is used to sugar filled goodness, these will wake up your taste buds!

The texture is definitely different  from any baked thing I’ve ever made, but don’t let this discourage you, try, try again.

Vanilla Coconut Flour Cookies (adapted from The Prudent Wife)

3/4 cup coconut flour, sifted
1/4 tsp salt
1/2 cup melted coconut oil (you can also use butter)
1 cup coconut milk
6 eggs
1 Tbsp vanilla extract
1-2 Tbsp honey (more if you want the cookies sweeter)

Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
In a food processor, beat the eggs thoroughly. Add coconut milk and honey. Pulse a few times until combined.
Add coconut oil and pulse until combined.
Add dry ingredients and pulse gently until combined.

Taste your ‘dough’ to see if you like it. If it’s not sweet enough, add some more honey.

Bake for 20 minutes

All ingredients mixed together!

The finished product!

Add-ins:

When adding the dry ingredient, mix in:
1/2 cup canned pumpkin (not pumpkin pie filling)
Dashes of ginger, nutmeg, allspice, cinnamon, and cloves, to taste.
Top with a few chocolate chips before baking.

Enjoy!