Saturday, December 27, 2014

[ Clean Eating Pear Crumble ]

I had six pears in my fridge.  Six.  So I thought about a pear-loaf, pear muffins ... pear-sauce (like applesauce).  Then, I thought about DESSERT.  Things that I love, that since I've started eating clean, I don't have.

CRUMBLE.   So, I created this - and if it's good, it shall be my breakfast tomorrow as well as my dessert tonight.  Wait.  If it's REALLY good, there won't be any left for breakfast.

I said I was eating clean ... I still have portion issues *grin*.  Dang, my kitchen smells AMAZING.

Clean Eating Pear Crumble

3 pears, washed and diced (I kept the peel on ... for fun.)
½ cup coconut flour
½ cup rolled oats
3 tbsp ground flaxseed
3 tbsp coconut oil
1 tsp cinnamon
3 tbsp honey
* coconut oil spray (trader joes)

Directions:

1.  spray a 9x9 baking dish with TJ coconut oil.
2.  spread diced pears onto prepared dish.
3.  in a separate boil, combine coconut flour, oats, flaxseed and cinnamon.
4.  add coconut oil, work in.  it will start as a solid, but as you work with it, it will disappear into an oil.
5.  add honey and work in.
6. sprinkle over prepared pears.
7.  bake at 350F for 35minutes, or until pears are cooked and crumble is crisp.

*side note - I might choose to add grated coconut to the crumble next time.

[ Perfect Banana Bread ]

Perfect banana bread
by Martha Stewart
  • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups unbleached plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas (about 3)
  • 1/2 cup sour cream (I used Fat Free Greek yogurt)
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans (optional; I didn’t use them)
  1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool. Recipe © 2012 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Wednesday, December 24, 2014

[ Hello Dolly Squares. ]


I wanted to add to my Christmas baking repertoire and found this recipe on Pinterest.  Also known as Seven Layer Bars.  Not my image.


Hello Dolly
recipe from Eagle Brand

1/2 cup butter, melted
1+1/2 cup graham cracker crumbs
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate chips

1 cup butterscotch chips
1 cup chopped pecans or walnuts1 cup chopped nuts
1 cup shredded coconut


1. Heat oven to 350. 
2. Melt butter and pour into a 9x13 pan. 
3. Mix in graham cracker crumbs. 
4. Pour condensed milk over the crumbs and then layer the remaining ingredients evenly. 
5.  Bake for 25 minutes. 
6. Cool.

Sunday, December 14, 2014

[ whipped shortbread ]



These are a standard in our home.  I use Hersey's Chocolate Kisses to decorate tho, rather than maraschino cherries.

Whipped Shortbread

Ingredients:

1 cup butter (not margarine)
½ cup icing sugar
1 + ½ cups flour
Hersey's Chocolate Kisses (small)

Directions:

1. cream butter and sugar
2. add flour and beat for 10 minutes
3. Drop from a small spoon onto a cookie sheet (I use a sil-pad)
4. Decorate with one HCK.
5. Bake at 350F for 10-12minutes

*recipe doubles well.
** not my image