I took hiatus in the Summer but I’m back baking and looking at my crock pot again. I don’t know if it is the crisp fall air or the changing of the leaves that gets me in the mood for some baking. 🙂
My husband’s cousin was gracious enough to give us a fresh Zuccinni out of their garden. All you have to do is grate 1 cup of Zuccinni and the rest is science.
Brown Sugar Oat Topping
2/3 cups of quick oats
1/2 cup light or dark brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon of ground cinnamon
1/4 cup of semi-sweet or dark chocolate chips
1 large egg, beaten
1/2 cup of packed light or dark brown sugar
1/4 cup of vegetable oil
1/4 cup of apple sauce
1 cup of grated zucchini
2 teaspoons of vanilla extract
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 teaspoons of ground cinnamon
1/4 teaspoon of nutmeg
1 cup of chocolate chips
Preheat oven to 425 degrees and apply a cooking spray to a non-stick baking muffin pan. I made my muffins big and sprayed 10 out of the 12 muffin cups. Set aside
To make the topping mix together the oats, brown sugar, cinnamon and flour. I used my hands mixing the topping until it crumbles. Stir in the chocolate chips and set aside.
In a bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, apple sauce, zuccinni and vanilla.
In a large bowl mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg and chocolate chips together. Pour the wet ingredients into the dry ingredients a mix with a fork until combined.
Fill 10 muffin cups to the top. Press the topping onto each muffin, make sure there is chocolate chips included. Bake for 5 minutes at 425 and turn down the oven and bake for another 15 – 20 minutes. Check them with a toothpick after 15 minutes and if the middle doesn’t come out clean put them back for another 5 minutes. Cool in the pan for 5 minutes and transport to a rack and let cool until ready to eat.
The other morning I was watching the local News and the chef they had on that morning in the Blue Flame Kitchen was making Five Spice Chicken Wings. It looked so easy and delish I had to make it.
2 lb (1 kg) chicken wing and drumettes
2/3 cup (150 mL) gluten free soy sauce
1/4 cup (50 mL) sugar
2 tbsp (25 mL) dry sherry
4 slices fresh ginger, minced
2 tsp (10 mL) Chinese five-spice powder
Combine the soy sauce, sugar, dry sherry, minced garlic and chinese five spice powder.
Place chicken in a large plastic bag. I put the large plastic bag in a bowl for easier preparation. Who doesn’t like easy? Pour over chicken; toss carefully.
Refrigerate 8 hours or overnight.
Put the BBQ on at 425 F and make sure your meat doesn’t stick. My trick is taking an onion and cutting it in half, and rub the cut side on the grill grate. Try it!
*If the weather isn’t cooperating and you have to cook inside – Bake at 425ºF (220ºC) on a rack in shallow pan for 30 – 40 minutes or until well browned and glazed. May be frozen for up to 6 weeks. Makes about 2 dozen pieces.
I am always craving chocolate but trying to eat skinny and clean eating isn’t always easy. I was on pinterest the other day (love – hate relationship) haha.. and found a single-serve brownie but made with regular flour. Hmmmmm… I started experimenting with gluten free flour and came up with a Gluten Free Microwave Single-Serve Brownie.
This recipe is so easy to make and it cures the quick chocolate fix. I actually felt no guilt after eating this brownie. 🙂
2 Tbs unsweetened cocoa powder
11/2 tbs Buckwheat flour
2 tbs water
1 tbs plain or vanilla nonfat Greek yogurt
2 tsp maple syrup
1/8 tsp vanilla extract
1 tbs gluten free chocolate chips (optional)
Lightly coat 1 cup ramekin or a microwave safe small or glass bowl with nonstick cooking spray. Set aside
In a small bowl whisk together the unsweetened cocoa and buckwheat flour. Second bowl stir together the water, yogurt, maple syrup and vanilla extract.
Add the dry ingredients into the wet, stirring until well mixed.
Pour the brownie batter into the prepared ramekin. I used a spatula to scrape the bowl so there wasn’t much wasted. Microwave at 50% POWER for 2 minutes and 10 seconds. Let the brownie sit and cool for 5 minutes before eating as it keeps baking while it sits.
I added chocolate chips and it was so fudgy and decadent. If you don’t mind a bit of melted chocolate on your fingers then I recommend the chocolate chips. 🙂
*You can substitute the maple syrup for agave or liquid honey. *Dairy free version – substitute the Greek yogurt for non-dairy yogurt.
Who loves cookies and brownies?? I do!!! How about putting them together and then you have best of both worlds. I used a muffin-top pan for this recipe that I found in First For Women magazine. This recipe makes 9 Brookies so you won’t be using all the wells.
I altered the recipe as we have almond and peanut allergies in the house.
1 1/2 cups almond flour (I used all purpose gluten free flour)
3/4 cups coconut palm sugar (I used coconut sugar)
3/4 tsp baking soda
6 tbs coconut oil (divided)
2 large eggs (divided)
1 tbs vanilla extract (divided)
3 tbs cacao nibs
6 tbs unsweetened cocoa powder
2 tsp honey
Heat oven to 325 f, in a bowl, mix first 3 ingredients and 1/4 tsp salt; divide mixture in half.
For cookie, stir in coconut flour, 3 tbs coconut oil, 1 egg, 1 1/2 tsp vanilla and cacao nibs into half the four mixture. Cover; chill 1 hr
For Brownie, mix cocoa, honey and remaining oil, egg, vanilla and flour mixture; spray the wells with coconut oil or whatever you have on hand, press 2 tbs in each well. I had to add a little bit of water as it was a little on the dry side.
Flatten out 2 tbs cookie dough to make a disc and place on brownie. Bake 15 minutes or until done. I had to add a little bit of water as it was on the dry side.