Posts Tagged ‘almond flour’

90 Second English Muffin

I don’t buy or bake bread products often so when I crave a breakfast sandwich, it gets  bit tricky unless I have something stashed away in the freezer. But then I saw this recipe for a 90 second English muffin and breakfast cravings were satisfied! This English muffin is prepared in the microwave and is truly ready in just 90 seconds. From there, spread it with peanut butter or stuffed it with egg, cheese, and bacon like I did. Part of a complete breakfast.

90 Second English Muffin

In other news, I’ve been visiting my friend Becky this weekend who lives in the Nashville area. I haven’t seen her in a year! Last time I saw her she was about to be shipped over to Afghanistan, but now she’s back! I’m not sure who needed this visitation more, me or her? But either way, to finish off our weekend we are running the Color Run today. I ran one last year in Memphis and it was fun, so I’m looking forward to doing it again.

One year ago: Chocolate Peanut Butter 7-Layer Bars

Two years ago: Halloween Oreo Cupcakes
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Funfetti Macarons & Sucré Macaron Giveaway

This month I participated in Love & Olive Oil’s April Kitchen Challenege, and April was dedicated to tackling macarons. I know in the past I have expressed my dislike for macarons, but after enjoying the meringue cookies I made and therefore debunking my dislike for meringue, figured I should give macarons another shot. And in light of this macaron extravaganza, I am giving away an 8 piece Signature Macaron Collection from Sucré to one lucky reader! (Details at the end of this post.)

kitchenchallenge-april1

Most recipes I’ve seen call for specific weight measurements, which is understandable in an effort to get more consistent results with a notoriously finicky treat. Although I do own a kitchen scale, for some reason decided to be stupid brave and go without. This is where I admit that my macarons were not perfect. They didn’t have the typical edges of a macaron cookie, and some were cracked or concave underneath. In the future since the batter was quite easy to make, I will take the extra minute and weigh everything.

That being said…  Sweet glory they were delicious! What have I been doing with my life, hating macarons all this time? I’ve only had one macaron in my life from a coffee shop and was unimpressed by their dry cruchy-ness, but these babies were not dry at all and perfectly chewy. Of course, the funfetti flavor probably was a significant factor in their desirability. Regardless, I’m very glad I decided to partake in this challenge and can’t wait to see what’s up in May!

Funfetti Macarons

Two years ago: Mexican Mac and Cheese
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Review: Wilton’s Linzer Cookie Cutter Sets and Fall Sprinkles

I don’t mean to place any bias, but I really enjoy Wilton products. I’ve already been using their products for years, but after my delightful experience with their cake icing smoothers I became much more dedicated. Therefore, it should come as no surprise that when the next item to review showed up in my mailbox, there was no doubt that I needed to try it out. Especially since this time it involved festive sprinlkes!! Wilton generously sent me a round linzer and square linzer cookie cutter set (each complete with 6 interchangeable center cutout shapes that allow your filling of choice to shine through), as well as their leaves sprinkles, leaves mix sprinkles and fall sprinkle assortment.

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Baked Banana Almond Pancakes

Secret Recipe Club
In addition to my recent pizza craze, I also have been going through a need for pancakes. Which means when deciding what to make from my assigned blog, Without Adornment, this month for Secret Recipe Club, I was sucked into the Vegan Banana Almond Flour Pancakes. I took out the vegan adjective in my post only because I am not sure my changes maintain it. I think they are still vegan but who knows, maybe almond milk and nonstick spray somehow are not. Either way, they are still satisfying.

What prompted me to attempt baking these was the fact that I had problems with them super-sticking to the pan when cooking the traditional way for pancakes. I have been known to bake pancakes in the past and they have always been a success so I was very pleased when this recipe also cooperated. They turned out to have slightly crispy edges with moist, but not under-done, centers. And the flavors of almond and banana together were a big hit for my taste buds.

These pancakes are also pretty filling and could serve two people. Or one really hungry person (like me).

Also from Without Adornment, I would love to try the Strawberry Cheesecake Raw Vegan Cake Pops.

BAKED BANANA ALMOND PANCAKES

Serves 2

Ingredients:

1 banana, sliced

1 tsp egg replacer with 1 Tbsp + 1 tsp almond milk, mixed until frothy

2 Tbsp water

1 tsp vanilla extract

1/2 cup almond flour

1/4 tsp baking soda

1 Tbsp tapioca starch

Pinch salt

Directions:

  1. Preheat oven to 375 degrees. Coat 4 holes in a muffin-top pan with non-stick cooking spray, set aside.
  2. In a blender (I used my magic bullet), mix together the banana, egg replacer, water and vanilla extract for about a minute until well mixed.
  3. Add the dry ingredients and blend until well mixed.
  4. Divide batter equally into the four pre-greased muffin top pan holes. Bake for 15-20 minutes or until the tops begin to turn golden brown and middles are set. Allow to cool slightly before removing carefully from pan.
  5. Top with fruit and enjoy.

Source: Adapted from Without Adornment.



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