Tag: Recipes

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.

Perfect Pear-Crisp Recipe for Fall

by stephsimply, posted in Uncategorized

“There are only ten minutes in the life of a pear when it is perfect to eat.”–Ralph Waldo Emmerson

Photo by ML ARANDA on Pexels.com

The seasons of Pears 🍐

Pears are in-season locally.  For those who grow these fruit trees, this is a once a year celebration of those sweet, juicy fruits.  Ironically, for all their sweetness, pears are one fruit that do not, and should not, fully ripen on the tree. In fact, pears need to be harvested when mature, but not ripe. If left on the tree too long, pears become mealy.

Across the United States, pears come into season anywhere from August to October, depending upon what part of the country they are grown.  Most pears–about 95%–found in the stores, are grown in California, Washington, and Oregon according to Food Network. That said, it’s not too late to find home grown pears at local farmers markets and roadside stands. 

Photo by u7d20u6750u738bu56fd Footage Kingdom on Pexels.com

How to to Know when Pears are ripe 🍐

When buying pears, keep in mind that they do take a while to ripen enough for eating. In order to determine if a pear is ripe enough to eat, gently press on the neck of a pear with your thumb. If your thumb gives, the fruit is ripe, if the fruit doesn’t yield, it needs more time to ripen.  However, it is worth noting that slightly under-ripe pears can still be used for baking and recipes that require some form of cooking.  The heat allows the fruits’ sweet juices to release into your favorite recipes. 

I am fortunate enough to have a neighbor, Sandra Patterson, who is generous when her pear trees bear their fruit.  For the past several years, she has offered to share her harvested fruit with those around her, and they are always a tasty, seasonal delight.  Unfortunately, pears are so versatile, I have a hard time choosing how I want to prepare them.  From salads to main dishes, from sweet breads to delightful sauces, and from luscious desserts to slicing them up and eating them fresh, pears lend themselves to a wide array of recipes. 

Pears are versatile ✨

In the past, I have made pear butter, which is similar to apple butter.  I have made quinoa pear salad and microwavable “baked” pears.  I have sliced them up and added them to garden salads with dried cranberries and walnuts, or put them on toast with peanut butter, raisins, and a sprinkle of cinnamon.  While I don’t eat meat, I know that one of my coworkers adds freshly sliced pears to the pan when baking pork loin.  And these ideas are only the tip of the recipe-iceberg for fresh pears.

This year, however, I decided to go with one of my favorite simple treats: pear crisp.  I love any kind of bakeable fruit with a hearty, crunchy oat topping, and the ease of these types of “crumble” desserts is one I especially appreciate.  Additionally, for those with celiac disease or gluten intolerance, fruit crisps, when made with gluten-free ingredients, such as oats and oat flour, make a delightful replacement for gluten-laden fruit pies.  

Easy to bake up, and rich in fall taste!

Pear Crisp Anyone? 🙌

I chose to use maple syrup in this recipe instead of the traditional brown sugar because it offers a comforting fall scent and flavor. When baking with maple syrup, it lends a caramel-like taste to baked goods that I believe “pears” well with traditional fall spices such as cinnamon, nutmeg, and allspice—all of which are found in the apple-pie spice that I incorporated into this recipe.

That said, you can replace the maple syrup with brown sugar as noted in the recipe. And, you can also replace the apple pie spice with cinnamon, if preferred. Other recipe modifications could include replacing the pears with an equivalent amount of apples or using half apples/half pears. Furthermore, if you like raisins or dried cranberries, sprinkle ¼ to ½ cup of those over the fruit before adding the topping.

Regardless of how you adapt this recipe to suit your taste preferences, it is my hope that it inspires you to bake up some “pear-fect” homemade goodness in your home for a fall treat. As it bakes, your house will overflow with fragrant autumnal scents sure to make your belly growl. Brew some tea or coffee and soften up your favorite ice cream variation to serve up along with this dessert, and enjoy!

From my home to yours, I wish health, happiness, and homemade eats!

Chock-full of sweet, seasonal pears and topped with a maple-rich oat-and-walnut crunchy topping, pear crisp makes for a simple, but luscious fall treat.

Easy Pear Crisp Recipe 🧑‍🍳

Easy Pear Crisp, Gluten-free and plant based 

(Thank you, Sandra, for the “pear-amount” inspiration for this recipe.)

Ingredients

6-7 ripe pears

1 teaspoon apple pie spice (Can substitute with cinnamon)

¾ cup rolled oats

¾ cup oat-flour flour (Can substitute all-purpose flour.)

½ cup chopped walnuts and/or pecans, optional

1 teaspoons of cinnamon

1 teaspoon baking powder

¼ teaspoon salt

 ⅔ cup pure maple syrup (Can substitute 1 cup brown sugar)

1 teaspoon vanilla extract

½ cup cold butter, cut into pieces (I use vegan variation.)

Directions

Preheat oven to 375 degrees

Coat square baking dish with cooking spray  (Mine was 9 x 9)

Core and deseed pears, then slice or chop fruit, depending upon preference (I left peel on, but you can peel pears)

Place fruit in prepared baking dish

Sprinkle with apple pie spice

In a large bowl, mix together oats, flour, cinnamon, nuts (if using), baking powder, and salt.

Cut in maple syrup, vanilla extract, and butter pieces using a pastry blender, forks, or large, firm spoon. (Mixture will be thick and slightly crumbly if using syrup; it will be mostly crumbly if using brown sugar.)

Sprinkle oat mixture over fruit

Bake for 30-35 minutes or until the top is golden brown.

Serve warm.  It makes 6-9 servings.  Leftovers can be stored in covered containers in the refrigerator for up to a week. It can also be frozen for up to three months. 

Springtime Celebration Salad with Walnut Vinaigrette

Featured by stephsimply, posted in Recipes

Featuring asparagus, strawberries, spring mix, and spinach

“Mother Nature’s powers cannot be stuffed into a pill.”–Dr. Micheal Gregor

Photo by Anna Shvets on Pexels.com

pill popping 💊

My husband, John, and I can’t help but giggle every time we see commercials touting the benefits of taking a certain brand of daily vitamins.  This company claims their product provides vitamins and minerals found in fruits and vegetables that we, the lowly consumer, don’t have time to eat.  It especially targets those of us who are older, espousing that by taking these pills, as many as six per day, we will infuse our frail, feeble frames with the vigor and vitality of our former, younger self. 

While there is nothing inherently wrong with taking a multivitamin and/or other key supplements, they should never replace our need for daily consumption of fruits and vegetables.  According to multiple sources, such as,  The Better Health Channel, National Institutes of Health, and Harvard’s T.H. Chan School of Public Health, regularly consuming fruits and vegetables provides the body with important vitamins, minerals, plant chemicals, and a significant source of fiber.  Furthermore, a diet rich in fruits and vegetables have been linked to “lowered blood pressure, reduced risk of heart disease and stroke, prevention of some types of cancers, lowered risk of eye and digestive problems, and have a positive effect on blood sugar . . . .”   These are benefits that can’t be bottled into a pill.

Photo by Pixabay on Pexels.com

Planted in Health 🌱

Of course, I am preaching to the choir, my dear readers.  If you are reading this, you are keenly aware of the benefits fruits and veggies offer.  And, yet, due to clever and slick marketing tactics, Americans have been spending billions in recent years on vitamins and other supplements according to Northwestern Now and Harvard Medical School.  While there are those who do need a few key supplements due to specific health issues, such as those with Crohn’s disease, celiac disease, and ulcerative colitis to name a few, the average healthy adult can get all the vitamins and minerals they need through a well-balanced diet.  Besides, there are numerous tasty and simple ways to incorporate fruit and veggies into your diet.

Photo by Michael Burrows on Pexels.com

Spring produce 🥬

Spring is the perfect time to take advantage of the fruits and vegetables that come into season early, such as greens, asparagus, and strawberries.  Many of these items are often available at local produce stands and markets.  Plus, they can also be found, usually at discounted prices when in-season, at local grocery stores.  Either way, from now until early June, is the perfect time to grab up these produce deals.

Springtime celebration salad

The salad recipe I am sharing with you is one delicious way to incorporate a variety of spring vegetables and at least one fruit into your day.  It is a bright and colorful salad, bursting with complimentary flavors and textures, and it can be made as a light main dish or a bright start to a meal.  Feel free to play with this recipe by using your favorite dressing, replacing the strawberries with another fruit, changing up the greens and vegetables, or by adding in a favorite protein, bean, or even a grain, such as quinoa.

Make it ahead of time 🥗

I made this salad recipe ahead of time without the fruit and dressing, divided it among Tupperware-type bowls, placed the fruit and poured the dressing into separate, small containers to add to the salad just before eating.  This allowed grab-and-go convenience for lunch.  In the morning, I popped open my lunch bag, filled it with salad, dressing, sliced fruit, and tossed in a handful of whole grain, gluten-free crackers. As I head out the door,  I can rest assured I have packed a nutritionally balanced lunch to fill my afternoon with energy, and I won’t need to worry about spending extra money on overpriced and over-advertised pills.

Celebrate Early Spring produce 🎉

Consider adding this salad into your weekly rotation of spring meals.  Serve it as a meal or as a side.  Toss it up ahead of time if you like– simply add in the fruit and pour on the dressing just before serving.  However and whenever you decide to make it, you are sure to reap the nutritional benefits of delicious spring produce without a pill!

Springtime Celebration Salad with Walnut Vinaigrette, 

Featuring: asparagus, strawberries, spring mix, and spinach

Make 2 large meal sized salads or 4 small dinner salads.

Ingredients for dressing:

½ cup water

½ cup balsamic vinegar

¼ cup chopped walnuts

¼ cup raisins or chopped dates

1 clove garlic or 1 teaspoon garlic powder

1 teaspoon dijon mustard

¼ teaspoon dried oregano (optional)

Salt and pepper to taste

Ingredients for salad:

10 asparagus spears, roughly cut

10 strawberries, sliced (can substitute chopped apple, blueberries, red grapes, or mandarin orange slices if preferred)

4 tablespoons chopped red onion

6 cups spring greens (I used 50/50 blend of spring mix and spinach)

½ cup (or more, depending on preference) shelled edamame beans, called mukimame or thawed frozen peas

½ cup shredded carrots (optional)

½ cup sliced celery (optional)

2-4 tablespoons raw sunflower seeds (or other favorite nut/seed)

½-1 cup feta or goat cheese (omit if vegan)

Directions for salad dressing:

Combine all ingredients in a high powered blender and blend approximately one minute or until smooth.

Store in a container until needed.  Will keep in the refrigerator for two or more weeks.

Directions for salad:

Set out shelled edamame (mukimame) beans or peas to thaw

Cut ends of asparagus, rinse, and then rough cut remaining. Lightly steam asparagus on a covered microwave dish, approximately 30-50 seconds.  (You want them bright green and crisp.)

Rinse and slice strawberries, set aside.

Chop red onion, set aside.

Arrange greens in a large salad bowl, adding in carrots and celery if using.

Top with asparagus, strawberries, and edamame or peas.

Sprinkle with chopped red onion, sunflower seeds (or nuts), and cheese, if using.

Drizzle with desired amount of dressing and serve.

Serve with whole grain baguette slices or whole grain crackers, if desired.

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

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