Eat, Uncategorized

Organic gluten free BANANA BREAD

I’ve made this recipe literally dozens of times over the years.  I’ve modified it several different ways to fit dietary restrictions and the tastebuds of my family.  This is the organic gluten free and almost lactose free version of the recipe.  To make it lactose free you would just need to omit the chocolate chips.  I would do that but my kids would not be happy with me…  So here it is.  You can substitute a little coconut flour with almond flour to increase the texture and taste.  I love the little bit of extra flavor that the coconut and vanilla almond milk provide.  To make the batter less dry, I melt the coconut oil and peanut better together, it seems to make the bread a little more moist and is much easier to blend.   I hope you enjoy this recipe as much as I have.

2 cups Bob’s Red Mill gluten free flour

1/2 tsp Salt

1 cup Organic cane sugar

1 TBS Baking Powder

3 mashed bananas

1/3 cup vanilla almond milk

1/4 cup organic peanut butter

3 TBS extra virgin organic coconut oil

1 egg

1 C. dark chocolate morsels

350 degrees for 1 hour

Mix together the flour, sugar, salt, baking powder.  Add three mashed ripe bananas and almond milk.  Melt coconut oil and peanut butter and mix into batter with slightly beaten egg.  Stir in chocolate morsels then pour batter into greased bread pan.  Bake at 350 degrees for 1 hour or until toothpick comes out clean.



Easy Pumpkin Bars

Pumpkin dishes reign supreme this time of the year!  One of the best desserts to make for your family or take to a Halloween or Harvest Party are these “Easy Pumpkin Bars”.  Make a double batch and freeze some for Thanksgiving!  I usually just buy the cream cheese frosting but you can make your own if you want…they are also just as yummy without the frosting or sprinkled with powered sugar.  This recipe is a simple one that would work great if you wanted to do some baking with your kids.  Have fun with it!

2 C all purpose flour

1 1/2 C sugar

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/4 tsp salt

1/4 tsp ground cloves

1/4 tsp nutmeg

4 eggs, beaten

1 16 oz can pumpkin puree

1 C cooking oil (I use coconut oil)

Cream Cheese Frosting

Combine flour, sugar, baking powder, cinnamon, soda, salt, cloves and nutmeg.  Stir in eggs, pumpkin puree and oil until combined.  Spread batter into an un greased baking pan.  Bake for about 25 minutes at 350 degrees or until a toothpick inserted near the center comes out clean.  Cool and spread cream cheese frosting.


Eat, Recipes

Cinnamon Rolls in the Bread Maker

Fall is upon us, even though it feels like 90 degrees where I live, but the calendar is telling us that fall is here none the less.  I can’t think of a better treat than a homemade sweet gooey cinnamon roll with a hot cup of fresh coffee on a brisk fall morning.  I have been making these glorious goodies for the past few years in my bread maker.  My family loves them and it’s very simple…just let the bread maker do the work for you!

Add to the Bread Maker:

1 C. warm milk

2 slightly beaten eggs

1/3 C melted butter

4 1/2 C Bread flour

1 tsp salt

1/2 C sugar

2 1/2 tsp yeast

Set your bread maker to the dough cycle and start, this will take a few hours.  Once bread is finished kneading, remove it from the bread maker and cover it for 10 minutes on a floured surface.  After 10 minutes roll the dough out to about a 16X20 rectangle.

Sugar Mixture

2 1/2 Tbs cinnamon

1 C brown sugar

1/4 C sugar

Spread dough with softened butter (be generous!) and sprinkle with sugar mixture.  Roll up dough starting on the long side.  Cut 12 rolls about and inch thick.  Place rolls in a heavily greased baking pan and cover for 30 minutes.

Bake rolls for 15 minutes at 400 degrees or until golden in color.


4 Tbs butter

2 1/4 C. powdered sugar

1 tsp vanilla

3-6 Tbs hot water or milk if you prefer

Whisk all the above ingredients together and pour over cinnamon rolls…Enjoy!




Eat, Recipes

Black Bottom Brownies…YUM!

The holidays are right around the corner and I start getting excited about digging out my apron, dusting off my Kitchen Aid mixer and baking up some delectable confectionaries.  It’s great to have some homemade desserts on hand to throw in the freezer to have available at my disposal during the craziness of the holiday season.  I love to bake apple pies, cranberry bread, chocolate chip banana bread, and one of my new favorites: Black Bottom Brownies!  These are to die for, it’s like a cheesecake and a brownie tied the knot and produced the most beautifully delicious dessert you could ever imagine.  These are the cutest little brownies, and are easy to make with ingredients most everyday chefs would keep in their kitchen pantry.  So, let’s get started!

Cheesecake Center

  • 1 C. Cream Cheese (room temperature)
  • 1/3 C. Granulated Sugar
  • 1 Egg
  • 1/8 tsp. Salt

Chocolate Bottom

  • 1 1/2 C. Mini Chocolate Chips
  • 1 1/2 C. All Purpose Flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 C. Granulated Sugar
  • 1/4 C. Cocoa
  • 1 C. Water
  • 1/3 C. Canola Oil (I use melted coconut oil)
  • 1 T. White Vinegar
  • 1 tsp. Vanilla Extract

To prepare the cheesecake filling, combine the cream cheese, sugar, egg and salt in a small bowl and beat well.  Stir in the mini chocolate chips and set aside.

To prepare the chocolate bottom, combine flour, baking soda, salt, sugar and cocoa in a large mixing bowl.  Add water, oil, vinegar and vanilla then stir to combine all the ingredients.

Use a muffin pan lined with paper baking liners and fill each cup with 1/3 of the chocolate batter.  Top each one with a teaspoon of the cream cheese mixture.

Bake at 350 degrees for 30 – 35 minutes

I hope you will try making these and I know you will love them!!!  Eat some now and freeze some for later.  Happy baking…