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Recipes

Gluten-Free Strawberry Bars

 

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

I found this recipe in a BHC magazine many years ago, but it was made with raspberries instead of strawberries.  I’m not a big fan of raspberries because of the little seeds that get stuck in my teeth. I also modified the recipe and made it gluten-free(I use Bob’s Red Mill 1to1 gluten free all purpose flour) but you can use regular all purpose flour in the same quantity.

Gluten-Free Strawberry Bars

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Gluten-Free Strawberry Bars

A deliciously simple dessert to make.  Creamy cheese filling covers fresh strawberries and a thin layer of strawberry jam, all on top of a quick shortbread crust.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 24 bars
Author: WhollyCupcake

Ingredients

Shortbread Crust

  • 2 sticks unsalted butter room temperature
  • 1/4 cup light brown sugar
  • 1/2 tsp salt
  • 2 cups gluten-free all purpose flour I use Bob's Red Mill 1to1

Filling

  • 1/2 cup strawberry jam
  • 2 cups fresh strawberries sliced
  • 8 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1 tbsp gluten-free all purpose flour
  • 1 large egg
  • 1 egg yolk
  • 2 tbsp grated lemon peel
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp pure vanilla extract

Instructions

  • Preheat oven to 350F
  • Butter and line a 13x9 baking sheet with parchment paper
  • In a large bowl beat the butter with a mixer until soft and fluffy
  • To the butter add the brown sugar and salt.  Beat until well incorporated
  • Add the 2 cups of flour and beat with mixer until a cohesive dough forms
  • Pinch chunks of dough and drop onto the baking sheet. Using your fingers which you can intermittently dip in the flour, press the dough into the pan until bottom is covered. Make it on the thinner side and as uniform as you can.
  • Spread the jam evenly over the crust
  • Place strawberry slices evenly on top of the jam
  • In a medium bowl, mix together the cream cheese, lemon zest, lemon juice, vanilla extract, granulated sugar, whole egg,  egg yolk, and 1 Tbsp of flour until well blended and creamy
  • Pour custard batter evenly over the strawberries, tilting the pan to cover them evenly.
  • Bake for 25-30 minutes until barely set
  • Cool for 1 hour, then chill for another 2 hours in the refrigerator before cutting into even squares
  • Enjoy!

Notes

Recipe adapted from BHG

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Categories
Recipes

Cornbread Pudding

 

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

Do you ever wonder what to do with your leftover cornbread? Yeah, me neither, until one day not long ago I looked inside my fridge and saw the mentioned leftover cornbread.  I didn’t want to throw it out because it was really tasty, but I didn’t feel like eating it as it was either. So I turned it into this delicious cornbread pudding! Custardy with hints of cinnamon and cardamom, pairs deliciously with whipped cream and fresh berries for a simple yet beautiful dessert. SO if you ever find yourself in the same predicament, here you go. You’re welcome 😉

P.S If you need a really good cornbread recipe click here

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3.50 from 6 votes

Cornbread Pudding

Use your leftover cornbread to make this simple yet decadent pudding.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: WhollyCupcake

Ingredients

  • 4 cups cornbread cut into small pieces
  • 4 eggs
  • 3 cups milk
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 cup chocolate chips (optional)

Instructions

  • Preheat oven to 375F
  • Lightly butter a 8x8 dish
  • Place pieces of cornbread inside dish
  • In a bowl, lightly beat the eggs, milk, sugars, vanilla, cinnamon and cardamon until sugar dissolved and all ingredients are well blended
  • Pour mixture over the cornbread and press down with a spoon to submerge the cornbread as much as possible
  • Sprinkle with the chocolate chips if using, and place dish on a baking sheet in case of spills
  •  Bake for about 40 mins or until custard is set
  • Enjoy!

Notes

Recipe adapted from GeniusKitchen.com

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Categories
gardening Tips

Starting Seeds Indoors

 

It’s that time of the year again. The sun is shining, the birds are singing, the time for starting seeds has come again, and we are gladly prepared.  This year I purchased seeds from Seed Savers catalog and I’m excited to see how the seeds will turn out.

Wedding Flower arrangement

You will needs the following supplies:

  • Egg Cartons
  • Seed Starting Soil Mix
  • Seeds of your choice
  • Spoons
  • Permanent marker or Small craft sticks cut in half (to mark each cell with name of plant)
  • Spray Bottle Filled with Water

Directions:

  • Fill each egg carton cell with soil and make an indentation with your finger
  • Drop 2 seeds of same plant in each cell ( you put 2 seeds just in case one doesn’t germinate)
  • Write on raised part of carton what type of plant will grow in each cell, or place half craft stick written with name of plant on the side of the egg carton cell
  • Lightly cover the seeds with soil
  • Place cartons on a tray and spray planted seeds throughly with water
  • Place cartons near a sunny window sill

Make sure to keep soil  moist but not soaking wet.  Seeds should germinate in 1-2 weeks.   When each seedling has 2 leaves on it, transplant them to your prepared garden beds. Kids have a lot of fun doing this and get a kick out of watching the seeds turn to plants, and hopefully pick and eat those delicious vegetables or herbs.

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Categories
Recipes

Citrus Drizzle Cake

Citrus Drizzle Cake
 

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

I stopped by Half Price Books a while back and pulled from the shelf a brightly colored book. Inside was an envelope with a child’s handwriting in red crayon addressed to ” “Dear Santa.”  Of course I wanted to peek inside and see what the child had asked Santa for, but for a moment I felt like I was intruding….curiosity got the best of me and I read that letter to Dear Santa, all written in red and green crayons. “Dear Santa, for Christmas I would like a kitty ( a real one)…” I chuckled to myself and ended up buying the book, letter and all wondering if the child had gotten what he had asked for.  The book in question is titled” What to Bake & How to Bake It” by Jane Hornby.  This recipe is one that got my attention right away ( what dessert doesn’t).  It’s so fluffy and full of citrus flavor.  A little tangy from the citrus syrup drizzle with a bit of crunch from the sugar that crystalizes after you pour the drizzle on and let it cool.  I hope you try this out for a fresh spring dessert

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Citrus Drizzle Cake
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Citrus Drizzle Cake

This moist and citrusy cake is a perfect dessert for spring, summer, or any season.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: WhollyCupcake

Ingredients

  • 1 cup butter softened
  • 2 lemons
  • 2 limes
  • 1 mandarin or clementine
  • 1 cup granulated sugar
  • 4 eggs room temperature
  • 1 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 cup lemon flavored whole milk yogurt
  • 1/2 cup granulated sugar reserve for the citrus drizzle

Instructions

  •  Preheat oven to 350F
  • Grease a 9-in square pan with a little butter.
  • Grate the zest from all the fruits.
  •  Put 2 tsp of the zest in a large bowl with the butter and sugar. Using an electric mixer, cream the butter and sugar until light in color and fluffy.
  •   Add the eggs one at a time, and mix the batter after each one.
  •  In a medium bowl, mix together the flour, corn meal, salt and baking powder.  
  • Sift half the mixture over the butter mixture and blend well. 
  •  Fold the yogurt into the butter mixture and sift the remaining flour mixture on top and fold well.
  •  Scrape batter into prepared pan and tap gently. 
  •   Bake for 20 minutes after which turn temperature down to 325F and bake for an additional 15 minutes or until toothpick inserted into center comes out clean.
  •   Juice 1 lemon, 1 lime,1 mandarin and remaining zest into a bowl, mix in the sugar without letting in dissolve. 
  • Poke about 20 holes in the cake using a skewer and spoon the citrus drizzle over it evenly. Let cool and enjoy!  
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Citrus Drizzle Cake
Categories
Recipes

Simple Chicken and Rice Soup

 

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A very simple, but delicious soup. You can practically add any vegetable you like, and substitute the rice for any other grain such as barley.

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Categories
Recipes

Kugel (sweet noodle pudding)

 

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If you like noodles, cheese, and comfort food then this is what you’ve been missing (but didn’t know it yet.). This is a pudding served during Jewish Holiday meals, but you don’t need to be Jewish to make it, or eat it.  Wherever you’re from, and whatever Holiday you celebrate, you will enjoy this just the same.  It’s sweet, easy to make, and simply delicious hot or cold. You can cut the recipe in half if you are making it for a smaller crowd.

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Categories
Recipes

Baked Chicken Cordon Bleu

 

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Here’s a fun idea for dinner (or if you’re stuck on what to make for Valentine’s Day perhaps?) It’s fairly simple to make, it’s baked, and you can substitute the cheese and prosciutto to your liking. Happy Valentine’s Day, hope you have a nice and relaxing one today ❤❤❤

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Categories
Recipes

Pistachio Cranberry Biscotti

 

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These crunchy, not too sweet Italian cookies are very easy to make and delicious dipped in coffee or tea.  You can substitute any nut or dried fruit you have on hand and they will be just as tasty.

Pistachio-Cranberry Biscotti

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Serves: 24 Cooking Time: 45 minutes

Ingredients

  • 1/4 cup light olive oil
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 eggs
  • 1 3/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cup roasted pistachio nuts

Instructions

1

Preheat oven to 300F

2

Line a baking sheet with parchment paper

3

In a large bowl mix together oil and sugar until well blended

4

Mix in the vanilla, almond extract, and beat in the eggs

5

In a separate bowl whisk the flour, salt, and baking powder

6

Gradually stir the flour mixture into the egg mixture

7

Mix in cranberries and pistachios

8

Divide dough in half and slightly wet your hands with cold water

9

Shape each half into a log about 12inx2in

10

Bake for 35 minutes

11

Remove from oven and let cool for 10 minutes.

12

Reduce oven to 275F

13

Cut logs on diagonal in slices about 3/4 in thick, lay them face up back on the parchment paper and bake 15 minutes longer or until dry

14

Cool and enjoy!!!


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Recipe adapted from Allrecipes.com

Categories
Recipes

Hot Cocoa Muffins

 

WARNING!!!Do not attempt these if you dislike the warm and chocolatey smell of hot cocoa throughout your house! Just a fair warning, but let me tell you they really are worth making.  Kids and adults alike will love them, just try not to burn your mouth  eating them hot out of the oven ( it’ll be hard waiting for them to cool.)

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Hot Cocoa Muffins

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Serves: 12 Cooking Time: 14-16 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 2 large eggs
  • 1 1/2 cup whole milk
  • 1 cup granulated sugar
  • 8 Tbsp melted butter or 1 cup canola oil
  • 1 tsp vanilla extract
  • 1/4 cup hot cocoa mix ( I used Starbucks double chocolate)
  • 1/4 cup unsweetened cocoa
  • 1/2 cup chocolate chunks/chips

Instructions

1

Preheat oven to 400F, line or grease muffin tin

2

In a large bowl whisk the flour, baking powder, hot cocoa mix, and unsweetened cocoa

3

In a medium bowl whisk the eggs, sugar, milk, butter or veg. oil, and vanilla extract

4

Pour wet ingredients over dry and mix gently until moistened

5

Fold in chocolate chips/chunks

6

Fill muffin tins 3/4 full ( I used ice cream scoop)

7

Bake 14-16 minutes

8

Enjoy !!!

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Categories
Recipes

Thai Green Curry Soup

 

This is the prefect soup to warm you up, fragrant with curry, ginger, and garlic.  Make a pot and keep on hand for the winter.

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Thai Green Curry Soup

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Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 1 Tbsp grated ginger
  • 2 Tbsp canola oil
  • 2 tsp minced garlic
  • 1 tbsp grated lemongrass
  • 2 Tbsp green curry paste
  • 1 Lb chicken breast cut into bite seized pieces
  • 2 1/2 cups chicken stock
  • 1 can reduced fat coconut milk
  • 2 Tbsp fresh lime juice
  • 1/2 cup fresh snow peas
  • 3 oz uncooked rice noodles
  • cilantro springs and lemon wedges for serving

Instructions

1

In dutch oven or 5 QT pot heat canola oil

2

Stir in garlic, ginger, and lemongrass, cook 1 minute

3

Add the curry paste and cook another minute until fragrant

4

Add in the chicken breast, cook about 3 minutes until just slightly pink

5

Pour in the chicken stock and coconut milk ( you can add in some cilantro springs as well if you like). Bring mixture to a simmer and cook for 10 minutes.

6

Taste the broth and adjust your seasoning ( ginger, salt,curry paste, etc...)

7

Stir in the snow peas and noodles, cook for 3 minutes

8

Top with cilantro springs and serve with lemon wedges

9

Enjoy!!!😁

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