GF Blueberry Cobbler

It’s a little piece of heaven. Now if I could figure out how to duplicate Herman’s Boys tomato basil bagels…gluten free. Then my life will be closer to complete.

INGREDIENTS

Filling:
6c fresh blueberries, sorted, rinsed (and they should be dried…but I’m not that patient)
1c sugar
2t lemon juice or freshly grated lemon zest (who has time to zest a lemon?)
3T GF flour mix

Biscuit Topping: (Tyler made me add more topping to my original recipe…not enough cake…you can thank him)
2-1/4c GF flour mix
9T sugar…no idea what that is in cups…and don’t care. I don’t like measuring anything.
2-1/4t baking powder
1/2t sea salt
9T unsalted butter, chilled & cut or crumbled
2 medium eggs, beaten
1-1/2t vanilla (I’m talkin the REAL stuff baby)
1T sugar (or be as generous as you want…you’re picking organic sugar cane right?)
1t cinnamon, optional (I wouldn’t have it any other way)

PREP

1. Preheat oven to 375. With coconut oil, lightly oil a 2qt baking dish. I have a 6″x9″ deep stone I love.

2. Prepare filling. In a medium bowl combine sugar, lemon, and flour. Whisk well. Gently add blueberries. Toss gently. Place blueberry’s in prepared baking dish. Set aside.

3. Prepare biscuit mix. In a medium bowl (also known as my stand mixer), whisk together flour, sugar, baking powder, salt, and cinnamon until well combined. Cut/crumble butter, or if you’re fancy use a pastry blender, into flour mixture until it resembles a coarse meal. In a small bowl whisk together eggs and vanilla. Toss beaten egg/vanilla mixture into flour mixture until moistened and dough starts to hold together. Continue to blend gently till well combined. I know you’re not supposed to overwork GF dough….but I don’t bake, so my eye/time I’m certain does not count…and I really like my dough beater on my mixer and the on switch. Squirrel! Any bakers out there?!?!

4. Sprinkle biscuit topping evenly over blueberries. Sprinkle the additional sugar over the biscuit mix.

5. Bake in preheated oven until topping is golden brown and filling is bubbly. 40-45 minutes….or 50 if you’re using stoneware. Let cool for 15min, or dig in immediately. That’s what I do.

Serve cobbler warm with ice cream or with homemade whip cream, or both! WHAT?! You don’t know how to make whip? Oh, we need to talk. My coffee will be wonderful tomorrow morning! Yeah, as I eat cobbler for breakfast too. It’s not just desert!

Salted Apple Peanut Butter Oatmeal Muffins

lvllatte | Salted Apple Peanut Butter Oatmeal MuffinsFirst, I need to say that this recipe is modified from Mis-Cakes Oven Adventures. I went looking for and apple/peanut butter something, and her blog showed up. I’m certain her recipe is amazing, but I like to incorporate greek yogurt for the extra protein, more fruit when possible…and of course, I had this new container of PB2 (see image below) that I was wanting to incorporate. I’ll be trying it out in shakes later this week!

After posting this recipe, it hit me… WHAT IF you were to stick a piece of caramel in the center of these?! I’ve done it with brownie’s made in muffin tins. I bet adding caramel to this would be excellent! Let me know if you try it, how it turns out!

INGREDIENTS

2c flour
1c traditional oats
2/3c brown sugar
1/2t sea salt
2t baking powder
1/3c powdered peanut butter (PB2)
1/2c greek yogurt (pick your flavor to sweeten, or plain works great too)
2/3c milk
2 eggs
1c unsweetened apple sauce
3/4 to 1c apple, chopped

SALTED CRUMBLE TOPPING

1/4c + 2T all purpose flour
1/3c brown sugar
1/2t cinnamon
1/4c butter, cold cut into chunks
1t coarse sea salt…all I had was fine, and it worked fine ūüėČ

PREP – makes 12-15 standard size muffins

1. Preheat oven to 350.  Place liners in muffin tin.

2. Make the crumble first. In a medium bowl mix together flour, sugars, salt and cinnamon.  Add in butter and mix in until butter is size of peas.  A fork or your hands work the best.  Place bowl back in the fridge until ready to use.

3. For the muffins…In a large bowl mix together flour, oats, brown sugar, PB2, salt and baking powder. ¬†Set aside.

4. In a medium bowl mix together eggs, yogurt, apple sauce, and milk.  Mix together until well combined.

5. Add wet mixture into your dry flour mixture.  Stir together till all ingredients are moist, then stir in your apples.

6. Fill your liners with approx 1/4c of batter each.  You want them filled almost right to the top.

7. Take crumble out of the fridge and load up the top of the batter with crumble.  Press down slightly if necessary to add more crumble.

8. Bake in preheated oven for 17-20 minutes.

Screen shot 2013-04-21 at 11.49.06 AM

Banana Bread

The fun2 will intentionally let bananas in our house go bad if it’s been awhile since I’ve made this. I don’t typically stray from this recipe only because the simplicity of it is, as my dad called it, perfect. Walnuts, chocolate chips, raisins, white chocolate…I’m willing to bet would be amazing!
INGREDIENTS

3/4c sugar
1/2c butter, unsalted
2 eggs, beaten
4 mashed bananas
3T milk
1t baking soda
1/2t salt
2c flour

PREP

Mix in order. Pour evenly into two greased bread pans and bake for 1 hour at 300 degrees.

you know you want a slice….

Baked Oatmeal and Fruit To-Go

I’m certain I’m going to say this MULTIPLE times here… I.DO.NOT.BAKE. But that darn Pinterest has made me want to try things! I may have an addiction issue. If only there was no Gold Diggers, Horders, Jersey Shore, football, Swap People, Storage Wars, random critter-catcher shows, or Pawn Stars. Not that I watch ANY of them by choice…but snuggling up with my hubby at the end of a long day, a couple nights a week while the dvr shows him what he’s missed (GOOD GRIEF)…I have Pinterest to rescue me. Okay, so I’m now going to blame my husband for my addiction. Thanks honey!

I'm soooooo NOT Martha Stewart.

HERE is the recipe I found. She adapted it, so I figured I would too by what I had in my fridge and pantry. Below is what I concocted that turned out marvelous!

INGREDIENTS

2 c. uncooked oats (quick-cooking or old fashioned work)
1/2c packed brown sugar
3/4-1c craisins or other dried fruit
3-4 bananas, overly ripe
1t baking powder
3/4c Greek vanilla yogurt
3/4c skim milk
1/2c unsweetened applesauce
2T butter, melted
1 large egg beaten

PREP

1. Preheat oven to 375¬į. Spray muffin tin or line with paper liners and set aside.
2. Add to one medium size bowl…egg and banana. Using your mixer, mix till banana is smooth. Then add your applesauce, butter, yogurt, and milk. Mix well.
3. In that same bowl add your oats, brown sugar, and baking powder. Mix on low till everything is moist.
4. Add craisins, or other dried fruit. Mix.
5. Using a 1/3c measuring cup/scoop, add mixture to the muffin tin. Bake for 25-30 minutes or until edges begin to brown.
6. Allow to cool for 10 minutes before removing, using an offset spatula to loosen. Serve or store covered in the refrigerator for up to a week. Heat for 1-2 minutes in the microwave.

DISCLAIMER: I DO.NOT.BAKE. It’s all about the taste. Faux Martha‘s definitely look better!