Category Archives: food

Cinnamon Sugar Nuts ~ recipe

Cinnamon Sugar Nuts Recipe

These are not your typical sugar coated or candy coated nuts, just so you know. They have a hint of cinnamon and a hint of sweet but they are not covered with a thick sugar coating. It would be easy enough to add more sugar if you are looking for that sweeter flavor. We, however, really like the flavor and hint of cinnamon sugar that this recipe gives. We came up with it when we were looking at a spiced nuts recipe and it just didn’t sound good to Miss L. She wanted a sweet recipe. So, we used the base of the other (butter with a few teaspoons of various spices) and made up our own recipe. It is yummy and boy does the house smell terrific!

Cinnamon Sugar Nuts

Ingredients:

4 T butter or margarine
1 t vanilla
4 T brown sugar
1 T cinnamon
4 C nuts (we used 2 cups pecan halves and 2 cups whole almonds)

Directions:

Heat oven to 325 degrees.

Melt butter in a saucepan over medium heat. When melted, turn to low. Add vanilla, brown sugar, and cinnamon. Mix well and allow to simmer for just a few minutes over low heat. Pour over nuts in a large mixing bowl and stir until all nuts are well coated

In a baking pan, place the nuts in a single layer. Toast for 10 minutes in the over. Turn out and shift around. Return to oven for another 10 minutes. Remove from oven and let cool. Enjoy!

Cinnamon Sugar Nuts

Blessings,
At Home.

 

Jan Karon’s Mitford Cookbook & Kitchen Reader ~ Book Club

 

Book club:Ladybug Daydrams and At Home where life happensYears ago, I read the Mitford book series and really enjoyed getting to know the down-home characters who lived a small-town life full of the small-town joys often found in books. In fact, so much of the appeal was that it portrayed life so accurately – the joy, the hope. the hardship, the friendship, the neighbors, the help. the disagreements, the holding onto hurt and the innate ability to forgive. Neighbors become friends, and so do those who you just aren’t sure about. Yes, it is somewhat idyllic – what with the gorgeous setting and all – but it was such a joy to read those books.

July Book Club

I found the same enjoyment reading through Jan Karon’s Mitford Cookbook & Kitchen Reader. If you have read much of the series at all, you know food plays a large role in the interactions of the people in the books. So Jan Karon took those interactions and placed them in this Kitchen Reader alongside the recipes for the foods that are part of the story.

You will read an excerpt from one of the books in the series and then it is followed by the recipes for the food that was mentioned. It might be one recipe and it might be four. There are lots of yummy looking recipes (such as Esther Bolick’s Orange Marmalade Cake) and some that I can dream about but would never dream of making (Cynthis’a Leg of Lamb).

There are plenty that I am going to try including Cynthia’s Toasted Pecans, anything that features new potatoes (there are tons of these and they all look good), Cynthia’s Glazed Rosemary Onion, and Father Tim’s Christmas Morning Casserole.

Throughout there are sprinkled little statements that Jan Karon writes about things that she wants to share thought on: aprons, dishwashing, her spice cabinet, kitchens, the last meals of different people, and more. Everything is interesting and well-written. This was a cookbook that I enjoyed reading.

Blessings,
At Home.

My co-host, Wendy from Ladybug Daydreams, is hoping to post about an interesting she has read this month. For the next couple of months, we are going to each share about what we read. So head over to Wendy’s blog to see what she read this month.

book club button 200

Snickerdoodles – wheat-free cookies recipe

I have always enjoyed making cookies. It has been one of my favorite things to bake since I can remember. Snickerdoodles is one of my favorite cookies. When the wheat went out the window, do did cookies – for while. Thankfully, a decent substitute for flour has been developed in our home and we are able to use it to make yummy cookies again.

I do take the sugar content down significantly. And the flour substitutions change depending on what we have in the cabinet. But today’s cookies are  GOOD! So, I am sharing the recipe as it came about today. Tomorrow’s may be different. 🙂

Snickerdoodles wheat-free

SNICKERDOODLES – wheat-free

1 1/4 C almond flour
1/2 C coconut flour
1/2 C flaxseed meal
1/2 C garbanzo bean flour
1 1/2 t xantham gum
1 t baking soda
1/4 t salt
2 t cream of tartar

1/2 C butter, softened
1/2 C coconut oil (okay if liquid)
2 eggs
1 scant C sugar (can add up to 1 1/2 C if desired but I am trying to keep these a bit less sweet so I put in closer to 3/4 C)

3 T sugar
3 T cinnamon

Heat oven to 350 degrees F. Cover a baking sheet with parchment paper.

Mix the dry ingredients, keeping back the small amount of sugar and cinnamon for rolling. Put the butter, oil, and sugar in a mixer and cream. Add eggs and mix well. Add the dry ingredients to the wet ingredients a spoonful at a time, mixing well.

Mix the 3 T sugar and 3 T cinnamon together in a shallow bowl or plate with a small rim. Using a spoon or a small scoop, make 1 inch balls of dough, roll them in the cinnamon sugar, and place on baking sheet covered with parchment paper. Bake for 13 minutes. Let cookies sit for about 3 minutes on the baking sheet before removing them to a towel or cooling rack to finish cooling.

Makes approximately 5 dozen cookies.

Snickerdoodles

Blessings,
At Home.

Blueberry Muffins ~ wheat free recipe

This is really just a variation on the strawberry cupcake recipe that I shared last week. It is just a yummy. Just as filling, And just as good for breakfast. I was rather happy when we had several to bring home from the pot luck we took them to. I guess people thought they didn’t look quite as appetizing for dessert as those cakes and pies and cookies with all the icing on top. That’s okay – I had breakfast for a few days. (I also had a moment of sadness when I had to throw one away that had sat in the refrigerator too long after getting shoved to the back and hidden behind something.)

So, the main recipe and the changes we made to if are found back in the Strawberry Cupcakes recipe post. What did I do to that for the blueberry ones? I’m glad you asked. 🙂

Subbed in blueberries for strawberries. That’s it. Truly. I used the same measurement and I did not smash the blueberries. I liked having that burst of juiciness when I bit into a big blueberry hidden inside.

blueberry muffins wheat free

So the recipe looks like this –

  • 1 cup coconut flour
  • 1 cup almond meal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces cream cheese
  • 3 eggs
  • 1/2 cup almond milk
  • 2 cups frozen blueberries (use whole or crush in the blender)

We just mixed all the wet ingredients together, except for the strawberries. We then added the dry. After it was well combined, we added the strawberries. Mix it and then put it in either greased muffin tins or cupcake papers and bake at 375 degrees for 25 – 35 minutes.  When they are cooked, you can insert a toothpick and it will come out clean. Cool and enjoy.

So, another wheat free recipe to add to your arsenal of yummy things when you are going wheat free or gluten free. Or just wanting to add in some healthier options. Enjoy!

Blessings,
At Home.

Strawberry Cupcakes ~ wheat free recipe

You may be noticing a trend in the recipes I have been sharing recently – wheat free. That is how I am titling them but they are also corn free. Those are two big allergies for me. Over the course of the last couple of years, we have searched out recipe sites and books that have wheat free and corn free options. More and more are coming up wheat free but they sub in things that are not really all that much better or create a funny texture. We try to stay away from rice flour since there is basically no nutrition to it and it is grainy in recipes.

strawberry cupcakes

Recently, my daughter wanted to make strawberry cupcakes for her birthday and her friend was coming who is allergic to wheat. She made her normal cupcakes but then helped me search for a recipe that was wheat free. We found one that worked pretty good and made some changes to it.

Our base recipe is found here.

When we got done with the recipe, it looked more like this:

  • 1 cup coconut flour
  • 1 cup almond meal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces cream cheese
  • 3 eggs
  • 1/2 cup almond milk
  • 1 tablespoon strawberry extract (optional)
  • 2 cups frozen strawberries, thawed and crushed (we ran them through the blender)

We just mixed all the wet ingredients together, except for the strawberries. We then added the dry. After it was well combined, we added the strawberries. Mix it and then put it in either greased muffin tins or cupcake papers and bake at 375 degrees for 25 – 35 minutes.  When they are cooked, you can insert a toothpick and it will come out clean. Cool and then frost.

We did not use the frosting that is part of the original recipe. We had some strawberry frosting that Miss J used to frost half of them and the other half she left without.

strawberry cupcakes recipe

These must be stored in the refrigerator since they have cream cheese in them and they are more moist than you expect from a cupcake. With the small amount of sugar and the healthy flours, these also make a yummy breakfast with a cup of hot tea. In fact, I have enjoyed them for breakfast quite often since we made these. They are really filling and stick with you for a while. Good things for breakfasts!

Blessings,
At Home.

 

Linking up with A Net In Time for a recipe linkup.

Linking up with Homeschool Review Crew weekly linkup.

Apple Banana Muffins ~ wheat free recipe

Apple Banana Muffins wheat free

My friend Annette does a weekly recipe linkup and this week she featured some Banana Apple Bran Muffins. Her pictures looked so yummy! I just had to try them but since they featured bran and included wheat flour, I obviously had to sub some things out.

So, what did I do? Simply left out the bran and wheat flours and subbed in almond flour in the same amount. I felt I would probably have to add additional dry ingredients (and was planning to add some ground flax seed and/or coconut flour). I ended up deciding against that after it was all mixed. I also put in more cinnamon (about 3 tsp) and did not measure the nutmeg since we use fresh and grate it into the bowl directly. I left out the sugar altogether and used one banana, since that was all we had. It made six tiny ones and six large ones. The large ones I baked in parchment paper liners and the small ones I just sprayed the muffin tin. Either way seemed to work just as well as the other.

I loved these. Tasty and yet healthy and will stick with me for a while. Another bonus? The girls who tried them enjoyed them also. Wheat free and the girls don’t always go together so them liking these is a definite win!

_2 apple banana muffins wheat free

So my final recipe looks like this:

Ingredients:

1 1/2 C oats (I used one minute oats and did not grind them at all)

1 2/3 C almond flour

3 tsp baking powder

1 1/2 – 3 tsp cinnamon (as you like it)

1/2 tsp nutmeg

2 eggs, stirred up well

4 tsp water or oil

2/3 C milk

1 – 2 mashed banana(s)

1 large apple, grated with peel

Instructions:

Mix all dry ingredients together. Add the egg, water, and milk. Mix together well. Add the mashed banana and mix. Add the grated apple and mix well. Mixture will be very wet.

Add mixture to muffin tins that either are lined with parchment paper liners or have been well greased.

Bake in 350 oven for 20-25 minutes or until toothpick comes out clean.

Make 6-8 large muffins or 12 medium muffins.

Thanks, Annette, for such a yummy recipe!

Blessings,
At Home.

Linking up with the recipe linkup on A Net In Time.

Waffles – wheat free recipe

waffles wheat free recipe

Not long ago, Miss J bought her own little waffle maker. She used some birthday money and has been happily making waffles since then. She can use it on her own and she is very pleased with her purchase.

One morning, she wanted me to eat waffles with her. So, I looked up a couple of waffle recipes and realized I needed to modify to make my own. Most wheat free recipes call for a prepackaged, gluten-free baking mix. Lots of the baking mixes still contain corn so they are not for me.

I have, however, come up with a pretty consistent replacement for the baking mixes and so I just modified that a bit, modified the recipe a bit, and made some super yummy, VERY filling waffles. I got to eat waffles with the girls! YUM!

waffles wheat free

Wheat Free Waffles

Ingredients:

  • 1/4 C almond flour
  • 2 T coconut flour
  • 2 T flaxseed meal/ground flaxseed
  • 1/2 t xantham gum
  • 1 t baking powder
  • 1-2 t sugar, to taste
  • 1 t vanilla
  • 1 egg
  • 1/4 C milk
  • 1 t olive oil or coconut oil (melted)

Directions:

  • Mix the dry ingredients together.
  • Mix the wet ingredients together.
  • Add the dry mixture to the wet and combine well.
  • Cook in a waffle maker. This should make one large waffle or three mini-waffles.
  • Top as desired.

Enjoy breakfast treats with the family while sticking to the healthy diet you need! These are so good, you feel like you are indulging yourself. At least, I did. 🙂 If you make these waffles, I would love to know how they turn out for you. I am constantly tweaking recipes so feedback is helpful.

Blessings,
At Home.

Linking up with A Net In Time and the weekly recipe link-up happening there.

Linking up with the Homeschool Review Crew and the weekly link-up.

 

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