Muffins! Muffins! Gluten Free Muffins!

We make a LOT of muffins around here.  They are a healthy alternative to a quick breakfast and perfect for mornings that we have to get out the door quickly.

We've also recently gone gluten free, so I've been on the hunt for healthy breakfast alternatives. Muffins are a perfect fit.

I have several different recipes for gluten free muffins like our go to banana oatmeal muffins. 

My girls' favorite is this gluten free zucchini muffin recipe.  Yum!!!

These look like muffin tops?! LOL

Gluten Free Zucchini Muffins

3 c gluten free flour (I use this)

1 tsp salt

1 tsp bakng soda

1 tsp baking powder

3 tsp ground cinnamon

3 eggs

1 T ground flax seed

1 c olive oil

1 c honey

3 tsp vanilla

2 c grated organic zucchini

(optional) 1 c chopped walnuts or 1 c semi-sweet chocolate chips 

Bake at 325 degrees for 40-60 minutes.  Enjoy!!

For a recent road trip, we made pumpkin muffins, banana/oatmeal muffins and zucchini muffins. Yikes! Looks like I need some new baking sheets. 

Do you have any gluten free muffin recipes to share? 

Snow Ice Cream

Well, this week we got a lot of this....

so we were able to enjoy this.....





A friend of our family was telling us how she had made snow ice cream the night of a big snowfall.  When the girls heard that, there was no going back.  

We came home the same night and took advantage of the snowfall that was happening and turned it into an after dinner "delicacy".

We were surprised at how simple the recipe was.  I once again apologize for the lack of nutritional content of one of my posted recipes, but I promise we ate our broccoli for dinner. 

We found this recipe here. 

1 gallon of snow (fresh clean and colorless, of course)
1 c white sugar
2 c milk
1 T vanilla extract

Mix all ingredients together and enjoy.  Optional: freeze for a short time before eating. The red dots on ours are sprinkles.


Their excitement was overwhelming.  : )  I love making fun memories like this!

I hope you'll have the chance to try it this winter.  If you live in a warm climate, I guess store bought will have to suffice ; ) 

Cranberry Upside Down Cake

Ever had Pineapple Upside Down Cake? Well, you may or may not remember this recipe, but I do.  When I was little, my grandmother made this yummy dessert for most holidays and gatherings, at which  I would enjoy scraping off the pineapple and brown sugar topping (and the cherry when no one was looking).

I have since found another cake that is the cousin of that recipe.  The Cranberry Upside Down Cake. It is so easy peasy to make and is quite healthy for you.  OK, OK, maybe the second part isn't true.  In fact, far from it!  Regardless, this is my go to dessert for Thanksgiving and Christmas parties.  

The clash between sweet brown sugar and tart cranberries is quite pleasing to the palette : ) Not to mention that the cranberries are perfectly in season for the holidays.

Here's what you need to do to make it happen.

Ingredients:

1 box of cake mix (yellow or golden butter) and eggs/butter

1 bag of fresh cranberries (rinsed and dried)

1/2-3/4 c of brown sugar

1 stick of butter

Step 1:  In a cake pan, add slices/pats of butter then sprinkle the brown sugar and add the bag of cranberries.


Step 2:  Heat in the oven until the butter is melted - about 10 minutes.  Remove from oven.


Step 3:  Prepare the cake mix according to the box.

Step 4:  Pour the cake mix over the mixture in the cake pan.  Bake according to box instructions.


Step 5:  Take out of the oven, allow to cool.  Use a butter knife to loosen cake from the edge of the pan.

Step 6: Place a cookie sheet (with wax paper) or a large pretty platter on top of the pan and flip.  Hence - the upside down part.  ; )

Enjoy!!

Snowstorm, snuggles, and soup

After taking a few weeks break from posting (I've been asked to be a contributing writer for a blog for a local organization which I'll share with you soon), I thought it would be fun to post a light hearted peek into our day yesterday.  

As there are some drawbacks with the winters of the Midwest, this beautiful scene below is definitely a benefit.  After a pretty big snowstorm, we were excited to have a "snow day" yesterday and the local schools were closed.  That meant the hubster was "stuck" at home, yay!  That didn't mean very much for us homeschoolers,  however, except that we took a different laid back approach to our school work.  We had a great day complete with a visit from some brave friends who battled the snow to drive over.  The afternoon ended with some snow play time and sledding. 

After such a cold winter day, I decided to give this new Creamy Carrot Ginger and Coconut recipe a try (thanks M.L!!).  I'm sooooo glad I did.  It was extremely delicious.  My husband, who is not very shy with his opinion : ), said it was the best soup he has ever tasted.  That was music to my ears! This may be a weekly addition to our menu.  Two shouts for vegan yumminess!

I hope you all are enjoying your winter....whether it be a lingering snow filled and chilly one or one filled with short sleeves, sandals and sun kisses - I won't be jealous ; )