Tag: gluten free baking

Easy Oatmeal Peanut Butter Chocolate Chip Cookies

by stephsimply, posted in Recipes

“A balanced diet is a cookie in each hand.”–Barbara Johnson

Coaching cookies? 🏃‍♀️

During my first year of teaching at a large rural high school in Kentucky, I helped coach the women’s cross country and track teams. The young ladies were an enthusiastic group who wholeheartedly supported each other while managing to be individually competitive. 

 The head coach worked from a philosophy of three “hard-work” practices with active recovery workouts in between. Active recovery days meant running slower, but for longer distances and periods of time. Therefore, those girls burned calories. 

On the day of track meets, which could last upwards of four or more hours, depending upon how many teams were participating, the head coach and a few parents provided fruit, granola bars, little boxes of raisins, and packages of peanut butter crackers, alongside coolers of gatorade and water for the team. It wasn’t unusual for the young ladies to snack throughout the meet, especially once their main event was completed.  

I was young, single, and had extra time on my hands, so I started baking cookies for their meets. The first time I did this, I baked chocolate chip cookies and peanut butter cookies.

An Idea is Born 🤔

The ladies, in the way only teenagers do, started goofing off with the cookies. One of the girls gained her teammates’ attention and put a peanut butter cookie in one hand and a chocolate chip cookie in the other. Then, she dramatically took a bite off one cookie and a bite off the other, and she chewed the two “bites” together. 

“Mmmm,” she raved

Inspired by her friend, another teammate stacked three cookies together, like a sandwich, and bit into the stack. 

“Yummy,” she said with theatrical flair as crumbs sprayed out of her mouth.

A third young lady, giggling hysterically, managed to put a peanut butter cookie on her bottom lip/mouth area and somehow managed to get the chocolate chip cookie to momentarily stick to her top lip.  She tried to talk, and the two cookies, predictably, crumbled out of her mouth, raining onto the other girls and the metal bleachers. 

 She dramatically chewed the pieces of the cookies that remained in her mouth, sing-songing, “Soooo gooooood!” 

Snorts of laughter–and crumbs–erupted.

The girls, slap-happy from such a long-evening on a spring school night, continued eating and entertaining one another with the cookies and silly stories. One girl turned to me. 

“Hey, Ms. Musick, why don’t you make a peanut butter and chocolate chip cookie?” 

“But add oatmeal because it’s good for our cholesterol,” added another girl, arousing fits of raging laughter from her friends. 

The reference was to the head coach–also the head cross country coach–who had, in all seriousness, had a mild cardiac event before the start of school. Throughout that school year, he lost quite a bit of weight and lowered his cholesterol through diet and exercise. It was no secret among the girls that he ate some form of oatmeal and/or oat bran twice daily.

Introducing the Goop-N-Chip Cookie 🍪

Thus, a new cookie recipe was formed by the next track meet. If the cookies contained raisins, they were called “GORP-N-Chip” cookies, and if the cookies did not have raisins, the girls called them “GOOP-N-Chip,” mostly because it rhymed with poop, which made the girls hoot and holler. 

Since that long-ago era, I haven’t made this recipe, and my notes for how to make them slipped into pages of the past, never to be found. (It was based on an idea found on an oatmeal container back in the late 80s during the oatmeal/oat bran craze.) Therefore, this current version takes inspiration from my own butterfinger cookie recipe as well as recipes found on Southern eats and goodies and Sally’s baking addiction. Perhaps, you can share these cookies with your favorite home team, however you define it.

The REcipe ⬇️

GOOP-N-Chip

(Good Old-Fashioned Oatmeal Peanut butter cookies with Chocolate chips)

With gluten-free options 

Ingredients

1 ½ cup all purpose flour (I use gluten free)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup butter, room temperature

½ cup shortening

1 cup creamy or crunchy (your preference) peanut butter

¾  cup granulated sugar

¾  cup brown sugar

2 large eggs, room temperature 

1 tablespoon vinegar

2 teaspoons vanilla extract

2 cups oats (I used gluten free, old-fashioned rolled oats)

2 cups total of chocolate, peanut butter, or other candy chips (I used a variety of different types of chocolate chips)

½ cup raisins or nuts, optional

Directions

An hour or two before baking, set out eggs and butter to come to room temperature

When ready to bake, preheat oven 350 degrees

Line baking sheet with parchment paper & set out cooling racks

In a large bowl, blend together flour, baking powder, baking soda and salt, then set aside

In a large mixing bowl, cream together butter, shortening, and peanut butter until well blended

Beat in sugar for 2-3 minutes, scraping down sides of bowl as needed

Add in eggs–one at a time–vinegar, and vanilla until well blended, 1-3 more minutes

Stir in flour mixture until blended

Gradually add in oats and chocolate chips

Drop by rounded spoonfuls onto parchment paper, leaving at least one inch between.

Bake 8-12 minutes, less time if you prefer softer cookie, more time if you prefer crunchier cookie

Lift by parchment paper onto a cooling rack and allow to cool.

Store in an airtight container for up to one week or so. 

Tastes especially good with a short reheat in the microwave before eating, and also tastes good with a scoop of ice cream on top!

Health Benefits of Oat Bran: A Nutritional Powerhouse with muffin recipe

by stephsimply, posted in Recipes

“Oat bran, a by-product of oat grain processing, is a good source of soluble fibers: β-glucans that are linked to the reduction of cholesterol and to the prevention of cardiovascular diseases.”—Science Direct

Photo by Vie Studio on Pexels.com

Oat Bran Fad 🥄

Are you old enough to remember the oat bran craze of the late 1980? A 1991 Los Angeles Times article described the oat bran-craze as a short-lived obsession, which began in 1987 when several influential U.S. medical groups, such as the American Heart Association and the American College of Cardiology, started the Know Your Cholesterol campaign. Former president Ronald Reagan would later proclaim April 1988 as National Know Your Cholesterol Month.

 I was early in my career at that time, and I can recall one of my coworker’s transformation when his doctor ordered him to lower his cholesterol after suffering a mild heart attack in his mid-40s. He decided to eschew medication, and try the “eating healthier” route, which included eating oat bran every morning for breakfast. In addition to several dietary changes, he added walking and/or bike riding for 30+ minutes four to five times a week. His results were stunning. By the end of that school year, he looked like a different person. 

Award-winning Nutrition 🏆

The oat bran craze, like other dietary fads, lost its shine by the early 1990s; however, it is still certainly worthy of regular consumption and should probably have a star placed on the Nutritional Wall of Fame if there were one. Specifically, it is high in soluble fiber. When eaten, soluble fiber soaks up water like a sponge, creating a gel-like substance that can lower blood sugar levels, holds on to cholesterol and fat, and make stool easier to pass.  

In addition to being high in soluble fiber, oat bran is lower in carbs and calories than oatmeal.  Oat bran is also higher in nutrients such as protein, fiber, iron, thiamine, and magnesium to name a few. It contains high levels of antioxidants which ward off chronic disease, inflammation, and offers other health benefits. Additionally, oat bran may also help lower both blood pressure and cholesterol.  Plus, it is naturally gluten free. 

Easy addition ➕

Making oat bran a regular part of a healthy diet is easy to do. Eat it as a creamy, comforting, warm porridge-like cereal, or mix it up as you would your favorite overnight-oats recipe for a velvety breakfast delight in the morning. Oat bran can be a nutritional addition to smoothies. It can be an excellent addition to baked goods, such as quick breads, cakes, and muffins like the recipe I share here. Stir oat bran into your favorite yogurt, or add it to your favorite casseroles, meatballs, meatloaf, or burger recipes. 

TAsty Holiday Treat That benefits your Health ✨

Even though it is a long way from those late 1980s, regular consumption of oat bran can go a long way to benefiting your health. The recipe below is one easy way to level up your oat bran game. The muffins are tasty on their own, and they deliciously pair with a drizzle of honey or smear of melted butter alongside a warm cup of coffee or tea. They freeze well for quick grab and go convenience, which is important over the coming Thanksgiving holiday. Plus, there’s a slew of optional stir-in ingredients listed below, so you can personalize this recipe to fit your taste preferences.

From my home to yours, I wish you a healthy, happy, and wonderful Thanksgiving full of homemade goodness. 

Personalize this recipe with your choice of stir-in ingredients to take this recipe to the next level of flavor and health!

Healthy Holiday Pumpkin Oat Bran Muffins

Ingredients:

1 ½ cup oat bran

1 ½ cup oat flour (can replace with all-purpose flour or gluten free variation)

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

4 packets of your favorite sweetener

1 ½ teaspoon cinnamon

½ teaspoon ground ginger*

½ teaspoon ground nutmeg*

¼ teaspoon ground cloves*

⅛ teaspoon all-spice* 

2 eggs or “fleggs**” 

1 tablespoon apple cider vinegar

15 ounce can pure pumpkin puree 

½ cup apple sauce

½ cup pure maple syrup 

⅓ cup milk (dairy or nondairy)

2 teaspoons pure vanilla extract

Optional stir-ins: 1 cup chopped nuts and/or ½ cup blueberries, raisins, currants, chopped dates, dried cranberries, or chocolate chips

Notes: 

*Can replace ginger, nutmeg, cloves, & all-spice with 1 ½ teaspoon pumpkin pie spice

**To make two flax “eggs” or “flegg”: Stir together 2 tablespoons ground flaxseed + 5 tablespoons water and set in fridge for 5+ minutes before adding to recipe

Directions:

Preheat oven to 375 degrees

Be sure to set out eggs, if using, and maple syrup ahead of time to come to room temperature.

If replacing eggs with flaxseed “flegg” variation, combine ground flaxseed and water, and set in fridge for five minutes to thicken 

Meanwhile, combine dry ingredients (oat bran, flour, baking soda, baking powder, salt, and all of the spices) into large mixing bowl and set aside

Next, mix together wet ingredients

Pour wet ingredients into dry ingredients, but do not overmix

Gently fold in any additional stir-in ingredients, such as blueberries, nuts, chocolate chips, and/or dried fruit, if using

Divide evenly among 12 prepared muffin tins

Sprinkle with sparkling sugar or cinnamon, if desired

Bake 18-22 minutes or until a toothpick inserted in the center comes out clean

Cool five minutes before serving

Store uneaten muffins in an airtight container in the fridge for up to five days, or freeze for up to three months.

Butterfinger Cookies Recipe: A Royal Treat from the Sweet Potato Queens with gluten-free options

by stephsimply, posted in Recipes

“Turns out chocolate is O-fficially good for you.  Some of us didn’t need years of expensive science to tell us that.”–Jill Conner Browne

Photo by John Ray Ebora on Pexels.com

Queenly Reading 📖

I remember when The Sweet Potato Queens’ Book of Love (and subsequent series) was all the rage in the late 90s/early 2000s. It seemed as if most of the women with whom I worked and interacted at that time period were reading, cooking, or buying products related to the book written by Jill Conner Browne. There were “queenly” gatherings in which each person who attended brought with them a prepared dish based upon one of Browne’s recipes.  Attending these get-togethers often included donning a tiara, sparkling clothes, perhaps a colorful boa, or some outrageous jewelry. Some even carried a scepter, usually a child’s version that made noise and lit up–after all, it wasn’t serious. 

Ultimately, those dinners were centered around laughing and enjoying life. Even though life grew busier as kids became older, careers shifted, and life pulled in different directions, those “royal times” made for good memories.  Not to mention, the book became a resource of tasty recipes, and my daughter’s dress-up box benefitted with all the fun accouterments from that time period. 

Photo by Arturo EG on Pexels.com

Basic Food Groups 🥧🍟🥓🧈

Many years later, I look back on those recipes and that time period with fondness.  I was young, and my metabolism was still revving compared to now.  Plus, I was ignorant of the fact I had celiac disease and acid reflux.  All those recipes tasted soooo good, but . . . no wonder I had such digestive upheaval afterwards! 

That’s because Browne believes all good recipes should be centered around four food groups: “sweet, salty, fried, and au gratin”! Her Mississippi roots shine through the foods she featured in her books, official website, and social media.  She unabashedly still proclaims her love of eating for any and all reasons. Her enthusiasm for southern food is contagious when you read the way in which she describes food and the various life scenarios that “require” comfort food.

Photo by RDNE Stock project on Pexels.com

Fandom 👸

To this day, Browne, and her Sweet Potato Queens, have legions of followers.  There is a play about the Sweet Potato Queens, and there is an annual SPQ’s weekend event each year around St. Patrick’s day. Plus, chapters of Sweet Potato Queens remain throughout the U.S., and there are several Facebook groups dedicated to the “queenly” cause. 

While I don’t, per se, follow Browne and her fans, I do appreciate her literary and culinary contributions, and I appreciate the way she doesn’t appear to take herself, or her love of food, too seriously. She uplifts women and makes food, and the gatherings/traditions around food, a social celebration.

Photo by RDNE Stock project on Pexels.com

Family Favorite 🍪

At one time, I had a handful of SPQ recipes I regularly prepared. Now, however, there remains one recipe I still make, and it is a family favorite, Butterfinger cookies.  As it turns out, original Butterfinger candy bars (not any of the other iterations) are gluten-free. However, back “in-the-day,” pre-celiac diagnosis, I would not have known, much less noticed.  All I knew is that Browne had me with a recipe whose main ingredient is peanut butter.  Toss in candy bars with chocolate and peanut butter? What could be tastier?

That said, these are not cookies I often make, saving them for special events. This is mostly because breaking and/or cutting up all of those candy bars and mixing them into the thick cookie dough takes time and a hefty dose of elbow grease.  However, all the effort is worth it in the end because this recipe bakes up over 60 cookies that are a balanced mixture of sweet, salty, and rich–perfect for sharing with others.

In fact, this is a recipe I make for my husband’s annual fishing trip to the north woods of Canada with his buddies.  In their younger years, he would share that the cookies were often all eaten before they arrived at their destination. I will note, however, when I bake these cookies for their fishing trip, I do not make them gluten-free.  However, if I am going to bake them for a family event, and I want to enjoy a few, I will then use an all-purpose, 1:1 gluten-free flour. 

Photo by Adrianna CA on Pexels.com

REcipe Adaptations 🧑‍🍳

While the original recipe does call for chunky peanut butter, I have always made it with creamy peanut butter, and the cookies turn out fine. The cookies are chewy and hold up to being dipped in milk, tea, or coffee.  They are also nice slightly heated in the microwave.

There are two other adaptations I have made to the original recipe.  First, Browne’s recipe calls for one stick of butter.  However, my grandmother taught me that when baking, you should use equal amounts of butter and shortening.  This gives your baking the rich, buttery flavor, but also gives recipes both lift and tenderness. Hence, you will notice my adaptation has ½ cup butter and ½ cup shortening. 

The other adaptation I made is to add a tablespoon of apple cider vinegar. This is a recipe trick I learned from gluten-free baking. The ACV not only acts as an additional leavening agent to the baking soda, but it also enhances the depth of the flavor of baked goods.

I hope you’ll give this recipe your best “royal” effort!  It is not only a tasty treat, but worthy of sharing with those in your monarchy and at all royal, or not-so-royal, events.  

Butterfinger Cookies

Ingredients:

1 ½ cup sugar

1 ⅓ cup dark brown sugar

½ stick of butter

½ cup shortening

4 eggs

1 tablespoon apple cider vinegar

3 teaspoons vanilla extract

2 ½ cups peanut butter, preferably chunky, but I’ve never used chunky and they taste great to me

2 cups flour, gluten free variation if needed, either an all purpose 1:1 flour or oat flour works best

1 teaspoon baking soda

½ teaspoon salt

20 or so ounces’ worth of butterfinger bars, crunched, crushed, or cut up

Directions:

Preheat the oven to 350 degrees

Cream together sugars, butter, shortening, eggs, cider, and vanilla extract.

Blend in peanut butter

In a separate bowl, blend together flour, baking soda and salt.

Mix into cookie dough

Mix in candy bars

Drop by heaping teaspoons onto ungreased cookie sheets

Bake for 7-9 minutes or until golden brown

Allow to cool on cookie sheet for at least 2 minutes

Then, move cookies to cooling rack to completely cool

Store in airtight container

Keeps for 7+ days, if they last that long

Makes 60 plus cookies

Double chocolate, chocolate chip cookies, with gluten-free and plant based options

by stephsimply, posted in Recipes

“If you can’t change the world with chocolate chip cookies, how can you change the world?” – Pat Murphy

Photo by Lucas Guizo on Pexels.com

Eat Mostly Healthy, but . . .🍫

As most regular readers know, I focus on eating overall healthy foods, 95% of which are plants.  Nonetheless, I do save room for a daily sweet treat, which is typically dark chocolate.  However, I do love to bake, and two of my favorite goodies to make from scratch are brownies and chocolate chip cookies.  These special-treat recipes were handed down to me from my Grandmother Helen. 

Once I was diagnosed with celiac disease in my late 40s, I had to learn to adjust all my family favorite recipes to gluten free versions.  Still, I have no complaints as it has just been one long baking adventure ever since!

In fact, I often chat with my brother, who also loves to bake, about different recipes, and he was recently telling me about a cookie recipe he baked: chocolate, white chocolate chip cookies.  I could see the color contrast of white chocolate chips against the chocolate background making a beautiful and decadent cookie.  However, I am not a white chocolate fan. (In my mind, white chocolate is a poseur, but hey, that’s my opinion!)

Best of Both Worlds 🍪

Still, the idea of chocolate cookies sent me down a rabbit-hole of thoughts.  What if I could create a gluten free cookie that combined the best of two worlds–grandmother Helen’s brownies and chocolate chip cookies?  Hmm.  Now there was a thought worth considering.

After hitting up several of my favorite cooking sites, including Mama knows gluten free, Very best baking, Gluten free palate, and King Arthur baking, I cobbled together a recipe similar to Grandmother Helen’s chocolate chip cookies–only with cocoa powder, espresso, and a couple of other minor tweaks. Therefore, I felt comfortable and confident assembling and baking these cookies for the first time since the recipe was so similar..

What a Treat! 😋

And what a treat they were! The cookies were soft and tender with a slight chew.  Best of all, they were full of that melt-in-your mouth flavor you want to savor. I varied the types of chocolate chips in size and degrees of flavor–from semi-sweet to darker variations.  

Ultimately, this created a cookie that was everything I could have hoped for. It was as if an un-iced brownie and chocolate chip cookie romantically collided, creating a hybrid of flavor and texture. Of course, you can absolutely use white chocolate chips or a mix of both types if that’s your thing. Feel free to also sprinkle the tops with a bit of white baking sparkling sugar before baking if you’re feeling extra jazzy!

Give it a Try! 👩‍🍳

Next time you have a hankering for something chocolate and gooey, try this recipe!  It makes plenty, so you have enough for sharing!  And, if you do bake them, I’d love to hear your feedback!

From my home to yours, I wish you an occasional no-so-healthy, but homemade indulgent treat baked with love–just like Grandmother Helen!

P.S.  Thank you, Scott, for the inspiration for this recipe!

Double Chocolate Chip Cookie, gluten free

Ingredients:

2 ¼ cup all purpose flour (can use gluten free version)

½ cup cocoa powder* (I used Dutched-processed)

1 sachet of espresso powder, optional

1 teaspoon baking soda

½  teaspoon salt

½  cup butter, softened to room temperature (I use dairy-free version)

½  cup vegetable shortening*

¾  cup sugar

1 cup brown sugar*

2 large egg, room temperature*

1 tablespoon apple cider or white vinegar

2 teaspoons pure vanilla extract

2 cups chocolate chips, mixed varieties, including white chocolate chips, if desired

Directions:

*Please read notes below recipe before baking

(Set out butter and eggs 1-2 hours in advance to allow them to come to room temperature)

Preheat oven to 375 degrees

In a small bowl, combine dry ingredients: flour, cocoa, baking soda, salt, and espresso, if using. Set aside.

In a separate bowl, using a mixer, cream together butter and shortening until creamy 

Beat in both sugars and vanilla extract until creamy, scraping down sides of bowl as needed

Beat in eggs and vinegar for at least two minutes until creamy.

Gradually beat in dry ingredients until well incorporated

Gently fold in chocolate chips

Drop by rounded spoonfuls onto ungreased cookie sheets

Bake 8-10 minutes until cookies are puffed

Allow to cool on pan for 2 minutes before transferring to cooling rack

Store at room temperature in airtight container for up to 5 day

Can freeze leftovers in airtight container for up to 3 months 

Makes 2-4+ dozen cookies, depending upon how big you make your cookies.

Baking Notes (In the order in which they occur in recipe):

*Can use a mix of traditional cocoa and Dutched cocoa powder, if preferred

*Can use 1 cup butter and NO shortening for a crispier cookie

*I prefer dark brown sugar in cookies for a deeper, richer flavor

*To replace egg, combine either 2 tablespoons of flaxseed or chia seed with 4 tablespoons of water and set in fridge for at least five minutes to set

Aunt Patty’s overflowing-with-goodness pound cake

by stephsimply, posted in Recipes

“Pound cake is so named because its original recipe called for a pound of each of its four ingredients: sugar, eggs, flour, and butter.”–Britannica 

Pounds of Appreciation 👩‍🏫

When I was a very young child, my mom would bake pound cakes for my siblings’ and my elementary teachers during the holidays.  I honestly do not remember for how long she kept this tradition going, since there were four of us kids.  What I do recall is carrying the cake into my classroom with great pride.  It was a family favorite recipe, so I felt like I was giving a grand prize to my teachers–a whole cake. 

sweet tooth cravings 🦷

As a young adult, I asked my mom for the recipe, which is when I discovered it came from my Aunt Patty, my mom’s oldest brother’s wife.  It was one of those recipes I made a couple of times before it became relegated to my recipe basket filled with index cards of recipes seldom used.  However, strangely enough this summer, I got a hankering for pound cake, and I dug out the recipe.

As soon as I read it, I realized that the recipe was back when I was ignorant to my celiac diagnosis.  Now I know why my stomach hurt every time I ate it!  I decided to try to create a gluten-free version of it.  It was NOT easy.

overflowing with love 🥮

My first adaptation overflowed into the oven.  It was a mess!  The good news was that the remaining batter that fully baked in the pan tasted good, so I was on the right track.  After spending a good hour, and then some, cleaning the oven, I was back to the drawing board.

I did more research and visited three sites for whom I have found reliable baking information in the past.  These sites helped with adapting the ingredient amounts of Aunt Patty’s original recipe to a gluten-free version. Mama Know Gluten Free confirmed my addition of vinegar to the original recipe.  King Arthur’s website inspired the idea of making the cake more decadent by adding a glaze to the top.  Finally, Land O Lakes helped me get clear on the correct cake pan size. 

The taste of sweet success 🍰

Cool on a rack first

Once success was attained, I knew I had to channel my former inner-child and share this gluten-free variation of Aunt Patty’s pound cake recipe. I’ve noted several adaptations/modifications that anyone can choose to bake a pound cake that meets dietary needs and/or taste preferences.  My mom often baked hers with cocoa powder, but for my gluten-free variation, I have not yet tried it, but I do plan to try that in the near future.

The gift of homemade goodness 👩‍🍳

Drizzle with glaze if desired.

In the meantime, as the holiday season is now upon us, give yourself, or someone special, the gift of decadent simplicity that can result when you mix and bake flour, eggs, sugar, butter, and few other simple ingredients!  From my home to yours, I wish a healthy and happy holiday season filled with “overflowing” homemade goodness from the kitchen!

Pounds of Saucy Goodness 🍯

Drizzling with good taste

Serve it up! 🥮

Add some extra sauce, like this strawberry sauce.

Aunt Patty’s Pound Cake, with optional Brown Butter Glaze

gluten-free and plant-based variations included

 Ingredients

1 cup milk, or non-dairy alternative

1 tablespoon vinegar

2 sticks (1 cup) room temperature butter, or non-dairy alternative

½ cup shortening

1 ½  cups sugar 

½ cup brown sugar

5 eggs, room temperature, or egg-free replacement 

3 cups of all purpose flour, or gluten-free alternative

(⅓ cup cocoa, optional if desiring a subtle chocolate flavor)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tsp almond extract

1 tsp coconut extract 

(Can replace almond and coconut extract with 2 teaspoons vanilla extract)

Brown Butter Glaze, optional

Ingredients

4 tablespoons butter, cut into small pieces

¼ cup brown sugar

¼ cup confectioner sugar

½  teaspoons pure vanilla extract

1-2 tablespoons milk

Directions

*Note:  It takes 3-5 hours for butter and eggs to come to room temperature

Preheat oven to 350 degrees

Prepare 12” (14.5 cups) bundt or 10” (16 cups) angel cake (tube) pan

Add vinegar to milk, and set aside in fridge 

Cream together butter, shortening, and sugar until light and fluffy

Add in eggs, one at a time mixing well between each addition

Gradually add in flour, baking powder, baking soda, salt, cocoa (if using) alternately with milk

Mix in extract(s), but do not overmix batter

Pour batter into cake pan

Bake approximately 1 hour or until toothpick inserted in the center comes out clean

Allow cake to cool in pan 15 minutes before turning onto cooling rack to completely cool

Serve as is or with desired toppings such as fruit or ice cream; or top with glaze (see below)

Directions to make glaze:

Place cut up butter in pan over medium heat

Continually stir butter until you begin to see brown bits

Remove from heat and whisk in brown sugar until incorporated

Whisk in confectioner sugar and vanilla extract

Gradually whisk in milk, 1 tablespoon at a time, until glaze is smooth and sugar fully dissolves

Poke hole with toothpick in cracks and crevices of cake top, and drizzle glaze over top of cake.

Store cake at room temperature in an airtight container for 3-4 days.

Can also freeze for up to 6 months.

Each loaf makes approximately 10 slices

*Pound cake is great toasted in a skillet or oven with butter and sprinkled with brown sugar, cinnamon, and sugar.

*It is also excellent served warm with favorite toppings such as berries, cherries, sauces, whipped cream, and/or ice cream. 

Toast it up in oven with butter, Brown Sugar, and cinnamon

Double Dark Chocolate Muffins

by stephsimply, posted in Recipes

with gluten free and vegan options

“All you need is love.  But a little chocolate now and then doesn’t hurt.”–Charles M. Schulz

Photo by Pixabay on Pexels.com

Dark Chocolate Love 🍫❤️

My love for dark chocolate is no secret.  Even as a kid, on the rare occasion, typically around Christmas, when those Hershey miniature chocolates were given as part of Christmas presents, I would trade my milk chocolate for the special dark bar.  Now, I know that bar is only made of about 45% dark chocolate, but at the time, it was the darkest chocolate for which I was aware.  

Back then, I didn’t eat dark chocolate because it was good for me–who knew in the 70s?  I just liked that bittersweet taste.  Plus, we rarely had candy as a kid, so eating a Hershey’s bar, even the miniature kind, was a real treat.  

As an adult, I still like the bittersweet taste of dark chocolate, but I had to learn to develop a healthy relationship with food, especially chocolate, and it wasn’t always easy.  Who doesn’t love good food, especially tasty sweets?  Over the decades, however, I have decided what our grandparents taught us was right all along.  Eat your fruits and vegetables first, but always save a little space for a sweet treat!

Make a batch and share the chocolate joy!

I don’t bake desserts weekly like my grandmother used to do, but I do enjoy baking when my time allows.  And, if I am baking something with dark chocolate in it, well, that’s all the more fun.

  My sister-in-law, Jacki, recently sent me a recipe she found in a Woman’s World magazine which is very similar to a variation I found on the website, It Doesn’t Taste Like Chicken. My recipe adaptation, listed below, is a hybrid of the two recipes based upon my own personal dietary needs as I have to eat gluten-free due to celiac disease, but I also choose to eat plant-based.  Therefore, feel free to adjust and tweak ingredients based upon your family’s preferences.

While I recognize, this recipe probably isn’t the most healthy choice for everyday, it does offer several benefits, making it a justifiable splurge.  First, there is oat flour, which is full of fiber, protein, vitamins, and nutrients, and it can help lower cholesterol.  Secondly, there is both cacao powder–an unprocessed version for cocoa powder, but you can always use cocoa powder–and dark chocolate chips, both of which contain magnesium, antioxidants, and flavonols.. The antioxidants can help lower cholesterol, and the flavonols offer numerous benefits such as supporting heart health, balancing the immune system, and boosting brain function to name a few of the benefits.  

Double the chocolate; double your pleasure!

Flexible and Adaptable REcipe 💜

Lastly, I forgo eggs and oil in baking when possible due to the fact that fats cause me reflux issues–and that’s no fun!  The cider vinegar makes a great egg replacement and helps the muffins rise.  Plus, you won’t even taste it once baked!  While the apple sauce retains the muffins’ moisture content without adding saturated fat.  

Even with all of these adaptations, please do not think I am saying this is an ultra-healthy breakfast recipe because oatmeal with fresh fruit, or avocado on whole grain toast, are probably healthier choices.  However, for a special weekend or holiday treat, or even as a dessert, these muffins are full of a rich chocolatey flavor and texture that is oh-so-yummy!  Serve them warm and drizzle your favorite topping over them or eat them plain.  These muffins freeze well–for up to three months in an airtight container–for future weekend treats, so you can be sure none of your muffins go to waste. 

From my home to yours, as always, I wish you (mostly) healthy, happy, and homemade fun!  Let me know what you think of these!

Make a batch and share the chocolate joy! 💖

Double Dark Chocolate Muffins

Ingredients:

1 ¼ cup oat flour (Can substitute all-purpose flour or gluten-free all purpose flour)

¾ sugar

½ cup cacao or cocoa powder 

2 teaspoons baking powder

1 teaspoon instant espresso powder, optional

½ teaspoon salt

1 cup favorite milk (I use plant-based)

½ cup applesauce (Can use equal amount of oil, if preferred)

2 tablespoons almond or peanut butter, melted 

1 tablespoon apple cider vinegar

¾ + ¼  cup dark chocolate chips (I used plant-based and gluten-free version)

Directions:

Preheat oven to 400 degrees

Line 12 muffin tins with cupcake cups

In large bowl, whisk together flour, sugar, cacao powder, baking powder, and salt

Melt peanut butter in microwave for 20-30 seconds

Fold in milk, applesauce, peanut butter, and vinegar

Stir in ¾ cup chocolate chips

Divide batter evenly among cups

Top cupcakes with remaining chocolate chips (I like to use mini chocolate chips on top.)

Bake 18-22 minutes or until toothpick inserted in center comes out clean

Allow to cool 10 or so minutes before serving

Makes 12 muffins which can be stored at cool room temperature for up to three days, or frozen in an airtight container for quick reheated treats

Feel free to dunk!

Cottage Pudding with Vanilla Sauce with gluten-free options

by stephsimply, posted in Uncategorized

“At home, my food is just sort of comfort food. It’s not super fancy, but it’s certainly tasty.”–Anne Burrell

Serve it up with strawberry sauce or any other fruit sauce.

When I read the above quote by TV celebrity chef Anne Burrell, I realized I do not know much about who she is or the type of foods she likes; her words simply resonated with me. Therefore, I am not sure if my idea of comfort food is the same as hers, but most of my favorite comfort foods are budget-friendly, including the recipe from my childhood I am sharing with you today.  I think this recipe is especially comforting on cool evenings like the ones we experience during the fall time of the year.

I grew up surrounded by women who knew how to cook, what I considered comfort food, and it was definitely low-cost.  Two of these women, my grandmothers, came of age during the depression and the World War 2 era that followed, so you know they had to learn to manage with few resources. And though my own mom did not grow up during such challenging circumstances, as the mother of four children, she definitely had to learn to cook as inexpensively as possible.

Don’t let the plain canvas fool you, the vanilla sauce is rich and thick!

Cooking on a budget does not have to equate with not eating well.  Some of the best and healthiest foods are quite often budget friendly–although I know this recipe is an exception with regards to “healthy.”.  In fact, this recipe uses common ingredients most of us have on hand if we bake with any regularity.  

As best as I can tell, based upon my limited research, this recipe originated in the mid-1800s in North America. “Cottage,” refers to the fact that the recipe was considered simple and affordable for common farmers and laborers of the time period.  “Pudding” is a word that dates back to England, and it was, and still sometimes is, used to refer to any dessert.  However, given this cake is served with a sauce, lending it somewhat mushy, perhaps the word pudding was intentional.

This shortbread-like cake lends itself to a wide-array of toppings, such as chocolate sauce.

Regardless of its history, I believe there is a time and place for celebratory, comfort food, and it doesn’t have to cost an arm and a leg to make it.  This simple dessert is one my mom used to make on rare, but special occasions for the family when I was younger.  In fact, it was often made in honor of birthdays or other special events.  

I remember feeling excited as a youth when this was served.  Perhaps, it was the warm syrup served on top of it that made it feel special as if we were eating a thick, dense pancake for dessert.  Then, again, maybe because with six of us eating–four of which were kids, and only nine servings–I knew I had better enjoy and savor the dessert on the day it was made. (There certainly weren’t any leftovers that I can recall.) Plus, there was that simple vanilla flavor that was warm, comforting, and oh-so-tasty.

Load this cake up with your favorite fruit; it can hold up to it because it has more of a shortbread consistency.

I was reflecting on my impending birthday when this recipe came to mind.  I rooted around my old recipe box and dug this oldie-but-goodie recipe card. Since I had not baked it since well before my diagnosis of celiac disease, it occurred to me that I should create a gluten-free variation to celebrate my birthday. 

(My celiac disease went undiagnosed until my late 40s, so my mom would not have known I needed a gluten-free variation.  Besides, celiac disease was not really well-known/understood in the era in which I was raised.)   

I hope you will give this simple recipe a try.  The cake is quite similar to shortbread, or an old-fashioned biscuit–so it lends itself to a wide-array of toppings.  It’s traditionally served with a glaze or custard sauce, but you could certainly use any fruit toppings, or other traditional sauces, such as brown butter, caramel, lemon, or chocolate.  I certainly came across several recipe variations for sauces.   

The cake is a versatile canvas–welcoming all flavors and types of sauces.

Cut this cake into nine pieces.  Serve the cake warm and then drizzle plenty of sauce over it. Feel free to poke holes in the top of each piece before drizzling with syrup, as we used to do as kids, to soak up the maximum amount of syrup. It’s perfect with a cup of hot coffee, tea, hot cocoa, or even milk–if that’s your thing. 

From my home to yours, I wish you stories and memories filled with comfort food.

The original recipe written down for me by my mom. Notice there are three difference variations for the sauce.

Cottage Pudding with Vanilla Sauce

Ingredients:

1 ¾ cups flour, gluten free if needed

2 teaspoons baking powder

½ teaspoon salt

¼ cup soft shortening

¾ cup sugar

1 egg or plant–based egg substitute

1 tablespoon vinegar

¾ cup milk

1 teaspoon vanilla extract 

Sauce:

Ingredients:

1 cup sugar

2 tablespoons cornstarch (ensure it’s from a gluten free facility it needed)

2 cups water

2 teaspoon vanilla 

¼ cup butter, can be vegan 

Directions:

Preheat oven to 350 degrees

Prepare 9×9 baking with nonstick cooking spray

Stir together flour, baking powder, and salt in a bowl

In a mixing bowl, cream together shortening and sugar until light and fluffy

Beat in egg and vinegar until mixture is creamed together

Measure milk into cup and stir vanilla extract into it

Mixing slowly, add in about ⅓ flour mixture and ½ milk mixture

Once incorporated, add in another ⅓ flour mixture and rest of milk mixture

Add in remaining flour mixture until batter is smooth and well blended

Spread into prepared pan

Bake 25-30 minutes or until toothpick inserted in center comes out clean

Allow to cool 10 minutes before serving with warm sauce

Makes 9 servings

To make the sauce:

Meanwhile, mix sugar and cornstarch together in a pan over medium heat

Gradually stir in water

Bring to a rolling boil for one minute, stirring constantly

Stir in butter and vanilla extract

Once butter has melted and all ingredients are blended, sauce is ready to serve

Save leftover in airtight container in refrigerator

Warm sauce to serve over cake whenever eating leftovers

This sauce makes great syrup for pancake, waffle, or french toast  

Sweet Summer Strawberry Cake

Featured by stephsimply, posted in Recipes

“Every cake has a story to tell.”–unknown

Sweet treat, strawberry cake

Family traditions🧑‍🍳

When I married into my husband’s family some thirty years ago, it was the merging of two families who enjoyed cooking, tried-and-true recipes, handed down from one generation to the next, typically accompanied by a story or two.  On my husband’s side, there were several excellent cooks, especially his mother, his sister, and her husband.  Whereas, in my own extended family, I grew up around three women–my grandmother, my mamaw, and my mom–who were great cooks in their own right.  Therefore, between the two families, there was a wealth of inspiration, ideas, and sources for recipes.  

To this day, many of those family recipes remain favorites.  However, since being diagnosed with celiac disease over ten years ago, I have been on a culinary quest to adapt many of those beloved recipes so that I can, forgive the pun, “have my cake and eat it too”! 

When I first saw my mother-in-law’s version of this recipe, I could help but notice the how thick and creamy the icing looked.

But First . . .🍰

The original Strawberry Cake recipe came from my mother-in-law, Colleen.  She and my grandmother were very similar when it came to their approach to cooking.  They both believed in the right to serve large portions, and both embraced the notion of going their own way instead of following recipes, step-by-step.  Therefore, when my grandmother, or Colleen, would share a written recipe, there was sure to be additional verbal directions and advice for best preparing the recipe.

Dressing it up with sprinkles and blueberries if desired.

Never shy away from making a recipe your own🥣

It is that familial cooking spirit of never shying away from the right to make a recipe uniquely your own that continues to inspire me. Gluten-free baking wasn’t a “thing” when Grandmother and Colleen were living, so if I want to still enjoy those cooking stories from my past, I have to forge my own cooking path.  Nonetheless, I think they would have enjoyed many of my modified recipes, including this one. 

Add some pomegranate arils, for a bit more color contrast!

The eyes have it first👀

I recall the first time I ate this cake at Colleen’s house.  It was a Sunday family dinner, and I immediately noticed this beautiful, thickly frosted pink cake.  Now, my grandmother taught, “Your eyes eat things before your mouth,” and from the first look at that cake until the last bite, my eyes and mouth were in agreement: the cake was every bit the tasty confection it looked to be.  

The icing is thick and rich

Make it Gluten-free if you want🥮

I am not sure if my recipe adaptation is on-par with Colleen’s, but I do know that my own family loved it.  In fact, my adult daughter, one who typically, and quickly, discerns if I have made something gluten-free, asked if the cake was really gluten-free because she could not taste the difference.  Even more telling was the fact that she told me she thought that it was my best gluten-free recipe to date, and I could “bake it for her anytime.”  

Homemade strawberry reduction takes a bit more time, but it is so worth the effort! And, the leftovers of this reduction can used as you would any other fruit sauce or jelly.

Strawberry Reduction🍓

In addition to making the recipe gluten-free, I eliminated strawberry gelatin as a main ingredient, and instead, I made a strawberry reduction with double the amount of strawberries the original recipe called for.  My variation is also dairy-free, as I used non-dairy milk and butter; however, I did use real eggs.  That said, if you need this recipe to be egg-free, there are plenty of egg-replacement products available.  

The cake is light and spongy.

Cupcake Crazy?🧁

I’ve included directions for baking cupcakes and several cake variations, so the recipe can be baked and assembled in a variety ways.  Additionally, any leftover strawberry reduction tastes terrific spread over toast, stirred into oatmeal, or added to a smoothie.  

From my Family to Yours🏠

From my home to yours, I hope this recipe allows you to create your own cake story and recipe lineage.  Who knows, maybe one day, your grandkids will make their own version of Strawberry Cake! 

Any way you slice it up, this strawberry cake is sure to please!

Strawberry Cake (or Cupcakes) 🍰

Ingredients

½  cup milk (plant-based, if desired)

2 teaspoons white or apple cider vinegar

1 package white or yellow cake mix (gluten free, if needed)

3 tablespoons all purpose flour (gluten free, if needed)

3 eggs or equivalent egg-replacement

⅓ cup oil, melted butter, or applesauce

½ water

1 teaspoon pure vanilla extract

1 ½ cup strawberry reduction, completely cooled (see below)

*Strawberry Reduction

Ingredients

2 pounds fresh or frozen strawberries (If frozen, be sure to thaw for at least 20 minutes)

4 tablespoons sugar

1 tablespoon lemon juice

Strawberry Buttercream Frosting

Ingredients

1 stick butter, softened (plant-based, if desired)

¼-½ cup strawberry reduction, depending upon how much flavor you want

1 teaspoon vanilla extract

⅛ teaspoon salt

4-6 cups confectioners sugar

Up to 4 tablespoons milk, if needed for creaminess

Directions

*Make Strawberry Reduction 12-24 hours+ in advance

Thaw and/or remove stems from strawberries, then cut in half

Puree strawberries, sugar, and lemon juice in food processor or blender

Pour into medium saucepan and bring to low boil over medium heat

Reduce heat, but continue to simmer over low heat for 30 or so minutes, stirring occasionally

Allow strawberries to reduce to texture similar to that of tomato sauce

Allow to cool, then store in an airtight container in the refrigerator until completely cooled and/or ready to use.

Make Cake or cupcakes

Add vinegar to milk, set in fridge for five minutes (making “buttermilk”)

Meanwhile, preheat oven to 350 degrees

Coat cake pan(s) with nonstick cooking spray or line muffin tins with parchment paper

In a large mixing bowl, stir together cake mix and flour

Beat in eggs, one at a time.

Then, stir in “buttermilk,” water, oil (or butter or applesauce), and vanilla extract.

Next, fold in strawberry reduction, scraping down the sides as needed

For cupcakes:  divide batter among cupcakes, using a greased ice cream scoop, if desired, filling cup ½ – ⅔  full

For cake:  pour batter into one 9 x 13 cake pan, a 10-cup bundt pan, or divide between two 8” or 9” inch round pans

Baking time:  Cupcakes = 20-25 minutes; 9 x 13 pan = 30-35 minutes; Bundt pan = 45-48 minutes; Two round pans = 30-35 minutes or until toothpick inserted in center comes out clean

Allow cake or cupcakes to cool completely before frosting (I even put mine in the refrigerator for a couple of hours before frosting.)

Make the Frosting

In a large bowl, cream butter, strawberry reduction, vanilla extract and salt

Add in confectioner sugar, one cup at a time, until icing is firm

Then, add in milk, one tablespoon at a time, whipping in between each addition until desired consistency is reached.

Pipe or spread over cake or cupcakes.

Decorate tops of cake or cupcakes with red, white, or pink sugar sprinkles or freshly sliced strawberries

Store in airtight container and refrigerate

Makes 24 cupcakes or 1 cake of your choosing

Get into the holiday baking mood with Banana Strawberry Bread with optional chocolate chips–with gluten-free and vegan options

by stephsimply, posted in Recipes

“As long as you know how to bake, life is sure to be sweet!”–Unknown

One Sunday afternoon this past summer, I was talking with my Dad via phone as he now lives in Florida.  He shared that after church service, a fellow worshiper shared slices of homemade strawberry bread with others.  Listening to Dad, I decided to add “strawberry bread” to my list of writing/cooking ideas.  Of course, Dad was not surprised.

It took some trial and error, but I think I found the sweet spot.  Of course, when I bake, I am trying to meet unique dietary needs.  Selfishly, I prefer baking recipes that have the ability to be gluten free due to my celiac disease; however, I also like to find versatile ingredient scaffolding for those that can safely consume wheat.  Furthermore, I choose to eat plant-based; therefore, I also like to play with ingredients that offer that option as well.  Bottom line, however, if it tastes good and is easy to make, most people don’t care if it’s gluten-free and/or plant-based. 

Photo by solod_sha on Pexels.com

The recipe all came together after picking up a grocery order one day only to discover I was given extremely ripe, fully brown bananas instead of bright yellow.  Once I saw those bananas, I knew how I wanted to create my own version of strawberry bread.  I took further inspiration from The Big Man’s World website.  

Strawberries and bananas are complementary and commonly paired in many food items, such as drink mixes, smoothies, yogurts, fruit-cups, and so forth.  Additionally, bananas are one way to bake without eggs to bind ingredients together into a batter with a creamy texture and balanced moisture composition.  Furthermore, bananas add a subtle sweetness to baking recipes that tends to compliment many ingredients.  

Photo by Kimona on Pexels.com

When baking without eggs, I also add a tablespoon of vinegar.  This depression era egg replacement reacts with the baking soda to create carbon dioxide that helps baked goods rise as they bake.  Plus, vinegar overall improves bread texture, whether baking with or without eggs.

You may notice that I use date sugar in this recipe, although it can be replaced with your preferred form of sugar. Date sugar is considered less processed due to the fact that it is made from dried dates pulverized into a powder; therefore, it retains much of its fiber and nutrients.  That said, don’t be fooled, it is still sugar, and like any sweetener, it should be consumed in moderation.

If you like to bake for the holiday season, this bread will lend itself to potluck gatherings, as it can be made a day or two ahead of time.  It would also make a nice holiday gift or simply a fun weekend addition to brunch.  It stores well, becoming more moist with age. I have toasted leftover slices of it in my air-fryer and reheated it in the microwave–either way works.  Plus, you can substitute your favorite chopped nuts in lieu of the chocolate chips–I just happen to like chocolate!  It’s tasty plain or smeared with butter or cream cheese as my daughter and husband  do or with your favorite nut butter, as I like to do.

This recipe is versatile, using fresh or frozen fruit. (Hint: I save all over-ripe bananas–and even strawberries–in a freezer bag in my freezer and pull out what I need anytime I’m baking!) Notice all the ways I offer substitutions for the original ingredients I used, so that you can meet your own individual needs/taste preferences.  Sprinkle the top of the batter with crystallized or festive-colored sugar before baking if desired and find ways to make this recipe your own!

From my home to yours, here’s to holiday baking!

Banana Strawberry Bread with optional chocolate chips

 with gluten free and vegan options

Ingredients

2 cups oat flour, can replace with all-purpose or gluten free flour

1/2 cup date sugar, can replace with regular or brown sugar

¾ teaspoon baking soda

¼ teaspoon salt

1 ½ cup mashed banana (about 2 bananas)

1/4 cup applesauce, can replace with oil or melted butter

1 teaspoon vanilla extract

¼ cup milk, dairy or non-dairy work

1 tablespoon apple cider vinegar

½ + ¼  cup + sliced strawberries, frozen or fresh

¼  cup + 1 tablespoon chocolate chips, gluten free and/or vegan; 

(can replace chocolate chips with chopped nuts)

Directions

Preheat oven to 350 degrees

Prepare loaf by spraying with nonstick cooking spray

Mash banana and set aside

In a large mixing bowl, stir together dry ingredients

Make a well in the center of the dry ingredients

Stir in remaining ingredients, including banana, into the dry EXCEPT for strawberries and chocolate chips

Fold in ½ cup of sliced strawberries and ¼ cup of chocolate chips

Pour batter into loaf pan

Top with remaining strawberries and chocolate chips

Bake for 50-70 minutes or until a toothpick inserted in the center comes out clean

Cool in pan for 10 or so minutes, use spatula to gently lift out of the loaf pan.

Finish cooling on wire rack

Slice to serve.

Can be kept in an airtight container, once completely cooled, in the fridge for up to five days.

Can also be stored in a ziplock freezer bag and frozen for up to 3 months.

In a large bowl stir together dry ingredients and make a well in the center. Then set aside.
In a medium bowl, stir together wet ingredients.
Pour wet ingredients into the center of dry ingredients and mix with spoon until blended.
Finally, stir in sliced (or chopped, if preferred) strawberries and chocolate chips or nuts.
Bake in oven, and allow it to cool in pan at least 10 minutes before using a spatula to gently lift out loaf. Set loaf on cooling rack, and allow it to continue to cool.
Slice it up and eat it plain or with your favorite toppings, such as maple syrup, honey, nut butter, butter, or cream cheese to name a few.
Personally, I love nut butter smeared on a heated slice and allow the warmth of the bread to melt it.

Rice Krispie Air Fryer French Toast

by stephsimply, posted in Recipes

“What does the best man at a French wedding do?”

“Make French toast!”

“Why is the French Toast the best team in the baseball game?”

“Because they have the best batter!”

Rice Krispie french toast sticks with melted peanut butter. Gluten-free and vegan options available!

Okay, I’ll try to stop, but in my defense, it’s way past my breadtime as I write this. My mind is crumbling, but I am not toast yet. There are still some ideas left in me, although I think they may be a bit stale. Perhaps, I should settle down, wrap up in a blanket, get warm and toasty, and go to bed to stop all this syrupy humor!

In all seriousness, National French Toast Day is November 28, 2022.  So why write about it in October?  Because I began playing with this recipe in September to, well, toast my birthday! It took several incarnations to get the recipe right, and I wanted to give you, Dear Reader, ample time to experiment with this recipe before the big toasty day.

You say you haven’t heard of National French Toast day?  Well, you’re in good company because neither had I until recently.  How did this obscure holiday come to be?  Based upon my research, no one source seems to know.  However, I did learn some interesting facts about a sweet and savory dish that is a weekend favorite food for many.

Rice Krispie French toast sticks smeared with chocolate powdered peanut butter, topped with strawberries, mixed berries, and chocolate chips!

The origin of French toast is debatable.  One source dated it back to a collection of 4th or 5th century Latin recipes.  While another source dated this eggcellent dish back to sixteenth century Europe. Additionally, the French were historically known for reclaiming old, stale bread, dipping it in egg batter, and frying it up.

It’s been known under a wide variety of names such as, “poor knights pudding,” “pain perdu,” “eggy bread,” and “French fried bread” to name a few.  The name, “French toast,” according to one popular Maryland breakfast restaurant, first appeared in American print in 1871, in the Encyclopedia of American Food and Drink. Regardless of its origins, or name given to this recipe, most of us can agree, French toast is one delicious dish of tasty goodness.

There are many variations for making French toast, but the basic formula includes bread, dipped in batter, typically made out of eggs and milk, and fried in a pan.  Some recipes call for added seasonings such as vanilla and nutmeg, while others call for rich cream and egg yolks with a dash of cinnamon.  Other recipes insist on thick bread, while others aren’t as picky.  

While reading through numerous recipes for French toast, I saw variations in cooking methodology.  Some cooks swear by frying in oil, while others enthusiastically endorse butter.  There were several variations of baked French toast, and even recipes that call for frying up the batter-dipped bread, then dipping it again in the batter, and baking it up.  I even found several French toast casserole recipes that made my mouth water.

Rice Krispie French toast smeared with chocolate powdered peanut butter and topped with strawberries, blueberries, mango, and chocolate chips.

This recipe uses an airfryer, and it offers variations for those with Celiac disease like me (hence the use of gluten free bread and crispy rice cereal).  I personally made this plant based as well by using non-dairy milk and a plant based liquid egg replacement, but that is a highly personal choice that may not be your preference.  The point is, the recipe is flexible and can meet a wide variety of dietary needs.  Plus, using the airfryer, rather than a butter or oil, can be a healthier option for those needing to cut back on dietary fat.  That being said, this recipe can be prepared in the traditional frying manner with butter or oil.

The use of Rice Krispies was intentionally designed for fun; after all, I created this recipe in honor of my own birthday.  I personally loved the way it added extra texture, visual interest, and the taste did not detract from the overall flavor of the batter.  In fact, the cereal gave the recipe a fun and festive vibe that made my inner-child, who needed to be honored on her birthday, smile!

Rather than wait for National French Toast day, why not give this recipe a try?

From my home to yours, I toast to your health and cooking endeavors! 

Rice Krispie Airfryer French Toast sticks

with gluten free and vegan options

Ingredients:

3 large eggs or plant based equivalent

½ cup favorite milk, dairy or non-dairy

1 tablespoon maple syrup

½  teaspoon vanilla extract

¼  teaspoon nutmeg, optional

⅛ teaspoon salt

1 cup Rice Krispies 

4 slices of thicker bread, cut into “sticks” (gluten free if needed)

Directions:

In a small shallow pan, stir together egg, milk, maple syrup, vanilla extract, nutmeg (if using), and salt.  

On a separate plate or shallow dish, spread out Rice Krispies.

Dip bread into batter mixture.

Press battered bread into cereal twice, coating both sides.

Place battered and coated bread sticks into the airfryer, without overlapping, into a single layer.

Turn the airfryer on 375 degrees and cook for 7-8 minutes. 

Repeat the process, if needed, until all “sticks” are cooked.

Keep “sticks” warm until ready to serve.

Top with favorite toppings, syrups, spreads, and/or fruits.

Serve immediately. 

Serves 2.

Recipes can be doubled or tripled if needed.

Refrigerate leftovers for up to three days.

Cut your bread into “sticks”.

You’ll need a few basics to make this gluten and plant based if needed/desired.

First, dip bread into batter.
Next, pressed batter-dipped bread onto Rice Krispies.
Cook up in an air-fryer for 7-8 minutes, or until desired brownness and texture reached. Then add your favorite toppings and enjoy!