Category Archives: Sweet Things

Gluten Free Triple Chocolate Pumpkin Muffins

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GF Triple Chocolate Pumpkin Muffins

GF Triple Chocolate Pumpkin Muffins, Photo by Kate Chan

Last week I couldn’t get enough pumpkin…. or chocolate… or sleep.  But that last one is definitely not worth blogging about (unless any of you have tips on easing a toddler out of nightmares or getting a baby to sleep longer than 6 hours a night – my ears are open!).

The Chicklet and her little sis The Peanut are definitely getting into more of a routine around here.  It’s often synchronous.  But the moments of synchronicity do not involve ones that are easy for Momma.  Other functions of theirs (those that would make Momma’s life easier) are out of whack.  For example: bodily functions/needs?  Synchronous.  Sleep?  Not so much.  Sometimes these asynchronous moments are the best of the best moments of the day, however.  I get time with each of them without the other feeling slighted or in need of attention when I can’t give it.  But mostly, it just keeps me busy, busy, busy, busy….. you get the picture.  I am fearful of the sheer exhaustion I am bound to feel when I return to work in a couple of weeks.  It makes me sad just to think about losing time with my girls and never getting these moments back.  But I have to work.  That’s just the way it is.  After all, diapers, wipes, and formula are not funded by the trees in my backyard.  No matter how hard I might wish that were true.

So, instead of being an Eeyore, the girls and I are seizing upon the time given and running with it.  This means that Zo and I are often in the kitchen creating something new (oh man – we’ve been on a roll lately too!) or in the living room creating new sensory experiences of my little wet-dirty-messy-phobic girl.  (Something tells me my mom never had to encourage me to get messy, by the way.)

Zoe has a new found love of pumpkins.  She points them out to me everywhere we go (much like a broken record until you acknowledge the appearance of yet another pumpkin).  Gosh, I’m glad it’s Halloween the season for pumpkins around here.  We are able to spot find them  at every intersection, store, package, flyer in the mail, and crack in the cement.  (I bet you don’t have a pumpkin-shaped crack in your driveway, do you?  I didn’t know we had one until the other day.  To be sure, I’m not certain we DO have one… but Zoe insists that it is out there…. somewhere.)

The other day, we made those delicious pumpkin pancakes because of her obsession with both pumpkins and the book.  The reason why I even had pumpkin (canned at the time, until she ate her way through that with pancakes, muffins, and yogurt-pumpkin smoothies) was because she spotted it at the grocery store

Cute grocery cart

Photo by MississippiMom on Flickr

Since she has been requesting to ride in the “special carts” at the grocery store, she has eye-level access to A LOT of things.  Thankfully, we skip a ton of the crap-filled gluten-filled aisles and hit the main drags and produce sections most often.  Truthfully, I hate these grocery carts.  It feels much like you are pushing a small bus without any turn radius down the aisle.  We used to indulge Zo when we would go out with these rides every once in a while.  She loves them.  But once Rory came along, there was no other option if I am alone.

Sometimes I carry Rory in a Beco baby carrier but sometimes…. it’s just too much.  I can’t bend over and get things off the bottom shelves very well with her in the carrier, so it’s not always the best option.  Putting the car seat on top of the traditional seat in the cart and Zo in the front of this thing makes seeing where I’m going nearly impossible.  Case in point:  two days ago I apparently pushed an orange caution cone about 50 yards before someone pointed it out to me.  Nice.  Zoe’s new job?  Advise mom BEFORE she hits something rather than sit in the Screamer-pose traumatized by the cone for 50 yards AFTER she hits something.  (Ooops.)

After that, we turned that freakishly giant cart around and Momma picked up two little sugar pumpkins to make some pumpkin fries (both savory and another bunch of sweet ones) for the babe.  Those were delicious too.  (That post will have to wait for another day.)  But the recipe we enjoyed that afternoon were these Triple Chocolate Pumpkin Muffins.  OH, delightful!  They have just enough chocolate to let me ease my way out of guilty-Momma from the morning’s trauma (not the only one, mind you… she did get knocked down after walking in to a swinging door… and I couldn’t get to her in time).  BUT, it also has some decent whole grains and pumpkin to boot – so I don’t add to my guilt to think I’m serving complete junk to my babe.

Oh!  I am rambling today!  You didn’t come here for my ramble.  Just the recipe, right?  K… moving on then.  Here’s the recipe.  Do let me know how you like them!

Gluten Free Triple Chocolate Pumpkin Muffins
Makes 12 standard muffins

Ingredients:
1/4 cup butter, room temperature
1/4 cup cream cheese
1/3 cup pureed pumpkin
2/3 cup sugar
2 eggs
1/3 – 1/2 cup of milk
2 teaspoons vanilla
1 teaspoons cinnamon
pinch of salt
1 cup GF flour mix
1 teaspoon baking powder
1/4 cup cocoa powder
1/2 cup chocolate chips or chunks
1/3 cup cocoa nibs

Directions:

  1. Preheat your over to 375F.
  2. Cream together butter, cream cheese and sugar.  Add pumpkin and mix again.
  3. Add eggs and 1/3 cup of milk.  Mix again.  (Reserve the remaining milk for the end, if you need it at all.)
  4. Add vanilla, cinnamon, salt, GF flour mix, baking powder and cocoa powder.  Mix again.
  5. Check your consistency.  If  it is thin (like cake batter) DON’T add the extra milk.  If it is thicker than a regular muffin batter, add the remaining milk.
  6. Stir in the chocolate chunks and cocoa nibs.
  7. Fill muffin cups 2/3 of the way.
  8. Bake for 25 – 30 minutes or until completely baked through and set.  (A toothpick test should only have ooey-gooey chocolate from the melted chunks, not batter goo if they are done.)  Remove from the oven and allow it to cool for 5 – 10 minutes before eating.

Try NOT to eat them all in the same day.  We barely managed to do that.  (Thank goodness!)

Happy GF Chocolate AND Pumpkin Joy from our house to yours!
~Kate

GF:Blueberry-Apricot Oat Bars

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GF:Blueberry-Apricot Oat Bars, originally uploaded by Kate Chan.

A gentle GF warning: Your gluten-eating friends will clean you out of these addicting bars when you take them to share to summer BBQs and parties this year. Just prepare yourself by maybe placing a few gluten-free slices on a separate plate before the gluten-grubbers dig in and lose are perspective on maintaining a gluten free dish for you.  :D

Life is good around our house. Unlike most Pacific Northwesterners, I have not be lamenting our lack of warm temperatures but I have missed seeing the sunshine. I think being pregnant has made me even more sensitive to the heat than I was before – which isn’t always comfortable. However, with no sunshine and raining/gloomy days, it has been hard to find time to enjoy the outdoors with Zoe as much as I would like. Today, however, is looking to be over 80F and it’s sunny already at 7:30 in the morning! Perfect timing! Our “water table” fund reached the goal and along with a gift card and a coupon, the little Chicklet has a new water-addiction table for the backyard. I can’t wait to play with her today in the yard! She’s going to love it!

Since backyard play has been far from on the agenda, she and I have been cooking up a storm when I can. (The doctor has ordered “modified bed rest” which generally equates to a whole lot of laying on my left side these last several weeks.) Only two more weeks to go for the official “due date” is upon us. Everyone in the family is anxious for a firm DATE for the baby’s arrival. The doc tells us he’d play the lottery rather than work if he could truly call baby birth dates accurately. So… we wait.

Thankfully, my mom and dad are probably going to make it. My dad has been in the hospital a few times this summer with heart issues and his travel will officially be approved or denied at a doctor’s appointment on Thursday. And while I am seeking the comfort of my mom and dad during this new experience, my dad’s health is first and foremost on my mind. The baby will come when s/he decides. Dad/Mom need to come when they can. :D

In addition to welcoming my parents, Zoe will not only be meeting her new sibling for the first time but also meeting FOUR cousins (ages 1 – 8) and an aunt too. My in-laws are taking a road trip in a week or so from Chicago through Colorado, Las Vegas, Washington State, and California with FOUR kids in the car and three adults. They are completely outnumbered and I’ve told them I can’t figure out if they are super brave or ridiculously insane. Regardless, I am looking forward to meeting my twin nieces (age 1) for the first time and my nephew (age 3) for the first time too. It’s going to be baby/kid central in our house for a while, I think.

So now you see why I am getting a few recipes and some baking in now. Not only am I anticipating the need for some recovery time for my Love, the Chicklet and I , but there are going to be a few adjustments to be made that are beyond my control in the beginning of this new little life. However it all works out, I am thrilled to have family around to welcome her/him to our little clan.
So, I’ll start by sharing a recipe that Z and I made for a drop-in lunch with my sister. The beautiful part about having friends/family around who eat sweets is that I can BAKE SWEETS! My Love is not a sweet-eater (something I’ve mentioned before) but I have to keep saying it. People email asking for sweet treat recipes and I think how delicious it sounds…. And then I think about the dozens of cookies or pans of delectables that will be in the house that only I will consume… and THAT becomes a problem. :D So when you know you can bring the pan of goodness over to someone’s house to share? I’m all over it!

This bar recipe is super. You can make the base or the filling layers be as thick or thin as your heart’s desire. These are sweet, but you control the sugar based upon how sweet your fruit it. And PLEASE! Vary your fruit to your tastes and seasons! I happened to have had some delicious blueberries on hand (like 6 quarts!) that I wanted to use up, so this was perfect for me.

I hope you enjoy these bars as much as my family and I did.

Gluten Free Blueberry-Apricot Oat Bars
Recipe makes one 8 ½” x 8 ½” pan of bars
You can find a printable copy of this recipe here.

Filling Ingredients:
1 ½ cups chopped dried apricots (put 2 cups dried apricots into your food processor to chop easily)
3 cups fresh blueberries
1 cup orange juice
2 Tablespoons lemon juice
2/3 cup sugar (ADJUST this more/less based on how sweet your berries & juice are!)
1 Tablespoons cold water – reserve
1 teaspoon cornstarch – reserve

Crust & Crumble Topping Ingredients:
1 ½ cups GF oats
½ cup GF oat flour (grind 2/3 cup GF oats in blender/processor to flour)
¾ teaspoon salt
½ teaspoon each: dried orange peel and freshly ground nutmeg
1 teaspoon ground cinnamon
¾ cup slightly softened (or room temperature) butter

Directions:

  1. Put the chopped apricots, blueberries, orange juice, sugar (to taste) and lemon juice into a pot on the stove. Bring to a boil. Reduce heat to a simmer. Simmer for 10 – 12 minutes. (Do step 3 while your fruit simmers.)
  2. Mix the teaspoon of cornstarch into the 1 Tablespoon of cold water. Pour this mixture into the simmering fruit. Stir together and simmer for another 2 – 3 minutes until thickened.
  3. Mix together all crust ingredients in the bowl of your mixer.
  4. Preheat your oven to 350F.
  5. Press ½ of this mixture into the bottom of a 8 ½” x 8 ½” pan.
  6. Pour your fruit mixture over the bottom crust.
  7. Crumble the remaining crust mixture over the top.
  8. Bake at 350F for 30 – 35 minutes or until your crumble topping is golden brown.
  9. Allow to cool before serving as bars– or serve warm with a scoop of ice cream.

Enjoy it while it lasts!

Happy GF Eating, All!
~Kate

Gluten Free Easy Sponge Cake

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GF Easy Sponge Cake, originally uploaded by Kate Chan.

Really, truly, honestly…. this is the best and easiest cake I have ever made. And… I can’t even count how many times I’ve made it in the last 6 months – it’s that good and that easy.

I started making a cake like this back at Christmas. I was actually experimenting while trying to develop a sweet treat that we could share with family for Zoe’s baptism. My Love is not a sweet-eater, but he does love fresh fruit. He also likes fresh cream cakes from the Asian bakery… alas, those are not gluten free and I wanted to participate in the sweet-noshing because I *am* a sweets-eater!

This cake went over smashingly with a HUGE range of gluten eaters – ages 4 – 78! Thus, in one swoop, it made itself part of my go-to recipe repertoire. I have even made this dessert while my Love was clearing the main course dishes. Oh yea. It’s a dream dessert: delicious, easy and gluten free.

But I repeat myself. Maybe I should just stop typing and get to the recipe, huh? Well… okay then!

Feel free to fill this with whatever makes your mouth joyful. We use freshly made whip cream, strawberries and blueberries. (Sometimes strawberries and fresh mint leaves, etc) and dust the top with a bit of powdered sugar. The cake is light and moist – so it will adapt itself to any number of fillings or occasions. I think will agree – make just one and you will be back for more! :)

Here’s the recipe – please do let me know what you think and how you fill yours! :)

Gluten Free Easy Sponge Cake
Makes one sponge cake (length of a jelly roll pan or full sized cookie sheet), serves plenty! (depending on the size of your slices.)
You can find a printable copy of this recipe here.

Ingredients:
8 eggs, room temperature
1 cup powdered sugar
1/2 cup potato starch (NOT flour!)
1/2 teaspoon salt
1 1/2 teaspoons GF vanilla extract
1 teaspoon GF lemon extract
1 teaspoon GF almond extract

TOPPING:

freshly whipped cream
fresh fruit  (strawberries and blueberries)
powdered sugar (for dusting)

Directions:

  1. Separate the egg whites and the yolks.
  2. Beat the egg whites until stiff peaks form and set aside.
  3. Beat the egg yolks until light yellow and creamy – about 2 – 3 minutes)
  4. Sift together powdered sugar, potato starch (not flour!) and salt.
  5. Add sifted dry ingredients to the beaten egg yolks and mix thoroughly.
  6. Add the extracts.  Mix again.
  7. Using a spatula or spoon (not your mixer!), gently fold the egg whites into the batter.
  8. Preheat the oven to 325F.
  9. Line a jelly roll pan or a full sized cookie sheet pan with parchment paper.
  10. Gently smooth the cake batter out to the length of your pan with even depth.  (My pan is 18″ by 13″ – and the batter is about 2/3 – 1″ thick).
  11. Bake the cake for 15 minutes then turn off the oven and open the oven door.  (I open the oven by cracking it open about 2-3 inches.)
  12. Leave the cake to cool in the oven for 5-8 minutes.
  13. Remove from oven and cool.
  14. Gently lift the cooled cake up off the parchment paper just to loosen it from the paper.  Lay the cake back down on to the paper.  You will use the parchment to help you roll the cake.
  15. Top with freshly whipped cream and fresh fruit slices.
  16. Have a piece of fresh parchment paper the length of your cake OR a serving platter that fits nearby.  Use the parchment paper to help you roll the cake.  (I roll it so I have LONG cake (see picture) rather than rolling the short end and have a HUGE rolled cake.)
  17. Lay the cake on the fresh parchment or on your serving platter.  Gently lay a few pieces of fruit on top and dust with powdered sugar.
  18. Serve and enjoy! (We have served this with ice cream, macerated strawberries or whatever strikes our fancy/hits our budget point!)

Happy cake baking, everyone!
~Kate