Make Ahead Fruit Crisp Topping

 The other day, it was cold and snowy, and we all felt like doing some baking.  But after all the gluttonous food of the past months, we wanted something a little healthier.  Enter my favorite fruit crisp.  I make big batches of this adaptable topping and keep it in the freezer.  Use any fruit you like.  I have made it with peaches, pears, apples, berries, cherries, and others, including combinations.

 The topping starts with oats.  Then you add any type of flour you like, all purpose, whole wheat, gluten free, and nut flours all work equally well here.  Don't forget a bit of salt, and some brown sugar.  Don't skip the salt, it needs it.

 Then some fat, butter, coconut oil, shortening, even liquid oils all work.  You want to work it in so you get nice crumbles, but not a large ball of cookie dough.  If you get a big ball, make cookies and start the crisp topping over again.  Trust me.

A small batch of this is as follows, to make a large batch triple or quadruple, just keeping the proportions the same:

1 cup oats
1/3 cup flour
2/3 cup brown sugar
1/4 tsp salt

Mix well

Mix in 4 T oil or butter till crumbly. (A friend of mine doubles this, I don't find it needed, up to you)  Sprinkle on fruit and bake.

You will notice there are no spices.  You can add them if you want, but if I am making a pear cherry crisp I don't always want cinnamon, so I add the flavorings to the fruit.  I make a huge amount of this, throw it in a container in the freezer and make a quick crisp whenever we need a nice dessert.  You can use the topping straight from the freezer, no need to thaw.

I choose the size crisp I want and fill the dish 2/3 to 3/4 full of raw or canned cut up fruit.  For apples I add pie spice or cinnamon, for berries I add vanilla and nutmeg, use whatever you like.  Also sprinkle a few tablespoons of sugar onto the fruit.  If using berries, also sprinkle a couple teaspoons of the flour into the fruit, as they will release a lot of juice and you want to thicken that lovely flavor into a sauce.  A favorite combo of mine is 8 apples peeled cored chopped with 1 cup of fresh or frozen cranberries 4 T sugar, 1 tsp cinnamon, 1 tsp orange extract.  Mix the fruit in the dish, top with crisp topping.  Bake at 400 for 20 to 35 minutes until fruit is cooked and topping is browned and all is bubbly.  Alternatively you can do this in a small crock pot, on low 4-6 hours, or high 2-3 hours.  This recipe is very adaptable.  I have never had a bad version yet.  I hope to hear of some new fruit combinations, please comment with any changes you tried :)

Peach Cobbler

We have had a lot of great fresh fruit around lately, and peaches always make me think of cobbler.  The other day I taught Rich to bake it.  Mind you, he is not a baker at all, so he was quite proud of this, and all of us enjoyed it immensely.  

 We used 8 peaches, and some black raspberries we found growing wild at my parents' house.  Toss with about 1/3 cup brown sugar, 1/2 tsp salt, 1 tsp apple pie spice and splash of vanilla.

For the topping melt 1/4 cup butter, and mix in 3/4 c milk mixed with 1 tsp vanilla, an egg, 1/2 cup brown sugar and 1 cup baking mix, I used KAF gluten free.  You can use any mix of flour that has leavening in it, even Bisquick works here.  

 
 Mix it up till it is pourable and looks well mixed, like pancake batter.

 Pour over prepared fruit.

 Bake for 45 minutes at 375, and try not to drool while it cools.  So yummy!

Peach Cobbler, based on a KAF recipe found here:  King Arthur Flour GF Peach Cobbler

Preheat oven to 375.

8 large peaches peeled and sliced

1 1/2 cups black raspberries

1/3 cup brown sugar

1 tsp apple pie spice

1/2 tsp salt

splash vanilla extract

Mix and pour into a large cake pan, or deep dish pie plate. 

1/4 cup melted butter

3/4 cup milk mixed with 1 tsp vanilla

1 egg

1 cup baking mix of choice

Mix well and pour over fruit.  Bake 45 minutes and enjoy warm!

Yes We Have Some Bananas Today: Awesome Banana Cake!

We always have bananas.  The kids love to snack on them, they are super cheap all the time, easy to eat, portable, great for me to eat before and after exercise, and they are extremely nutritious.  We almost always buy more than we need, and there seem to be a few overbrown soft bananas hanging around every couple of weeks.  Since developing the following recipe I have been buying EXTRA bananas every time to make sure I have enough to make this delicious treat.  I love it because it is moist, healthful, adaptable, and I have yet to meet someone who didn't enjoy it.  You can use any flour you want, white, whole wheat, gluten free mix, straight sorghum or rice flour all work equally well here.  Add in ideas include dried fruit, nuts, seeds, chips in any flavor, or keeping it natural.  Plus it is a healthy version of cake.  And it makes me happy to make and eat it :)

Banana Cake:

1/2 cup of your favorite fat, I like coconut oil, but softened butter or grapeseed oil or shortening or any other oil work equally well in this, so really use whatever you like and have on hand, combine fats if you like
3/4 cup sugar, white brown coconut or maple all work
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp xantham gum if using gluten free flours
5 really ripe bananas
1 egg
1 1/2 tsp vanilla
1 1/2 cups flour, any type you like, I use a gf blend or straight sorghum, often I use 1/4 cup flax as part of this
1/2 to 3/4 cup nuts, seeds, dried fruit, or (my favorite choice) chocolate chips, I especially like the enjoy life brand, as they are free from many allergens, this is optional

1. Preheat oven to 350 degrees, and grease a 13x9.
2.  Cream the fat and sugar together with the salt, baking powder, baking soda, and xantham.  I like to use my stand mixer, but a hand mixer would work.  Best not to do this by hand.
3.  Beat in bananas, egg, and vanilla really well, till fairly smooth.
4.  Beat in flour just till combined.
5.  Fold in add ins by hand.
6.  Pour into pan, and bake 30 minutes.
7.  Cool in pan and enjoy for up to a week.  Store covered at room temperature.

What you will see is missing is a picture of the finished cake, as the family tore into it before I had a chance to take a picture.  I have made this 8 times, and we never get tired of it.  I hope you enjoy it.

Cookie Dough Truffles, aka Digestion Cookies

With all my digestive troubles I needed something sweet that would help my tummy not hurt it, hence these yummy treats.  Easy no bake bites of deliciousness that are as healthy as they can be.  Full of fiber and nutrients and easy to adapt to different tastes and dietary restrictions, I really hope you try making these.

Here is what you need:
1/4 cup coconut flour
1/4 cup flaxmeal
1/4 cup oats, I like quick since they are smaller and still whole grain
1/4 cup honey, since these are raw it is a great time to use raw local honey, mine comes from my backyard :)
1/2 cup nut or seed butter, today I used peanut butter, but this works great with sunbutter, almond butter, cashew butter, coconut butter, and pumpkin seed butter
1 T chia seeds
1 T poppy seeds
1/2 tsp salt

In addition today I added some roasted cocoa nibs.  I wanted a little chocolate peanut butter combo.  But you can add things like chopped fruit, nuts, seeds, spices, candied ginger, or any other item that makes is taste better to you.  I like the snickerdoodle version with a ton of cinnamon and a little ginger.

Simple to make, just measure into a small bowl.

Then mix until all combined.

If it is too soft to scoop and roll add more coconut flour.  If it is too firm add a little water or more honey or nut/seed butter.  I like to use a small cookie scoop, then just roll in my hands till it looks like a smooth truffle.  Stick in the fridge to chill and firm up.

In retrospect I should have added a little more coconut flour as these didn't hold their shape quite as well as usual, but they taste so good!  A fun treat full of healthy ingredients that you can feel good about indulging in.  The ingredients all help digestion and these treats freeze well too.  Hope you try them!

Homemade Junior Mints

3 oz cream cheese (I used Trader Joe's organic light whipped cream cheese and used a scale to weight it)
1/2 tsp mint extract
3 to 3 1/2 cups confectioners sugar
1 bag dark chocolate chips


Beat the cream cheese until smooth and creamy. Beat in the mint extract. Add in the powdered sugar, 1/2 cup at a time, (only needed 3 cups) until the mixture is stiff. It may look crumbly, but you should be able to push it together with your hands. Roll mixture into small balls and flatten slightly. I made these a little larger than junior mints but not quite as big as york patties, they were about the size of the ones you can buy for 25 cents.

Melt the chocolate in a double boiler, add a splash of milk if your chocolate does not seem smooth enough. Dip each mint in the chocolate until well coated and then place on wax or parchment paper on a baking sheet... Put this in the fridge until the chocolate sets... store in the fridge.

I was also thinking if you wanted these to be extra yummy you could crush up some hard candies or candy canes and add to the cream cheese mixture for holiday treats...

Awesome Cookies

These taste like a combination of a chocolate chip cookie and a macaroon.  I don't usually like to share recipes with such specialty ingredients but it is totally worth buying the coconut oil and coconut flour for this one.  I think these are some of the best cookies I have ever made and the whole family agrees.  Hope you try them and enjoy them as much as we do.

Coconut Chocolate Chip Cookies

Preheat oven to 375.

1/2 cup coconut oil, I used virgin which smells slightly coconutty
2/3 cup unpacked brown sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla

Mix all in stand mixer or bowl with hand mixer till smooth and creamy.

Add 2 eggs and beat again till smooth.

Add in:
3/4 cup white whole wheat flour
1/2 cup quick or old fashioned rolled oats
1/4 cup coconut flour

Mix on low till thoroughly combined, won't be smooth due to oats.

Stir in 1 to 1 1/2 cups shredded coconut and 1 to 1 1/2 cups chocolate chips.

Drop by teaspoonfuls onto ungreased baking sheets, I used a silicone lined pan.  Bake each tray for 10 minutes and let cool on pan a minute or two to firm up a bit.  Transfer to a cooling rack and cool completely before storing airtight.

Hope you like them!

Coconut Macaroons Dipped in Chocolate

Macaroons:

2/3 cup all-purpose flour
5 1/2 cups flaked coconut (non sweetened)
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk (trader joe's sells this in a super easy squirt bottle)
2 tsp vanilla extract

Dipping:
1 cup of semi-sweet chocolate chips
1 tbsp milk

Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl, mix the flour, coconut and salt. Work in the condensed milk and vanilla (the recipe said with your hands, but that was soooo messy, so I just used a large spoon and it worked fine). Form into golf ball sized balls (or if you happen to have a macaroon press you can make them look all fancy). Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Once the cookies cool, melt the chocolate and milk in a small saucepan (either over very low heat or in a double boiler). Dip cookies as desired into the chocolate, place them back onto the parchment paper until the chocolate sets.

Caramelized Pear and Ginger Upside-Down Cake

4 tbsp butter
1/2 cup brown sugar
2 tbsp finely diced candied ginger
3 small ripe pears (D'Anjou are nice - also the original recipe calls for 3 pears, but I've found 2 works a little better)


The Cake

4 tbsp softened butter
1 cup sugar
2 tsp vanilla extract
2 eggs
1 1/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Preheat oven to 350. Melt 4 tbsp butter in saucepan, add brown sugar. Pour into bottom of greased (just grease the sides not the bottom) 9 in round cake pan. Spread candied ginger evenly over the mixture. Core and slice the pears, arrange in a single layer as evenly as possible, any leftover or odd pieces can be chopped and put in the center. To make the cake, mix softened butter, sugar, vanilla extract and eggs. Beat until fluffy. Add flour, baking powder, salt and beat until combined. Add the milk last. Pour batter over the pear mixture and smooth. Bake 45 to 55 minutes (I've never had to cook this more than 45 mins.)

Can be served alone or with whipped cream...

Oatmeal Raisin Cookies

3/4 cup brown sugar
1/4 cup sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups quick oats
1/2 cup raisins
1/2 cup chopped nuts, sunflower seeds or pumpkin seeds

Heat oven to 375°F. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts (0r seeds).
2 Drop dough by rounded teaspoonfuls 2 inches apart onto cookies sheets. Bake 7 to 10 minutes or until edges are light golden brown.

Chocolate Frozen Yogurt

1 cup whole milk
6 oz semisweet chocolate (I used organic chocolate chips)
2 cups vanilla yogurt (lowfat or fat free works)
1/4 cup sugar

Combine milk and chocolate in a food processor with a metal blade and blend until smooth.  Add yogurt and sugar, blend until well mixed in.  Pour into ice cream maker and let it go for about 25-30 mins.  (I liked this recipe more when I served it right from the maker, it got a little too hard in the freezer...

Chocolate Chip Cookies

1 cup unsalted butter
1 cup cane sugar
2 tbs molasses
3 tbs applesauce
1 tsp vanilla
(1 egg - optional, works just as well without it, although a bit more crumbly)
1 3/4 cup unbleached flour
1/4 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp sea salt
12 oz chocolate chips

Preheat oven to 350.  Cream butter and molasses with electric mixer until light and fluffy  Add applesauce and vanilla, beat for one more minute (add egg in this step also if desired).  Mix flour, baking soda and salt in a small bowl and add to creamed mixture.  Mix until flour is blended.  Fold in chocolate chips.

Drop by rounded spoonful onto ungreased cookie sheet and bake for 10 mins (I sometimes find 12 is needed with my oven).  Let cool completely.