Thursday, December 23, 2010

Oops… Apple Oat Muffin recipe errata

Oh, guys… I’m so sorry! I’ve just realized that the muffin recipe uses 1 cup of rolled oats not 2 cups. I’ve corrected the recipe and I sincerely apologize. Happy baking! (We enjoyed a batch of them just this morning.)

Wednesday, December 22, 2010


Magic Kingdom

Oh, yes. We went to Disney World. In the midst of a busy holiday season, we decided it was time we took the littles to see the Mouse. It was one of those spur of the moment decisions we’re really glad we made. Thirteen years ago, the man and I went on our honeymoon. Ever since that first magical trip, we knew we’d one day take our children. Well, finally, just as Sara Lynn hit 44 inches in height (the magic number for many rides), we decided that there is no time like the present. Carpe Diem, my friend!

Did I mention that we left an upstairs remodel unfinished so we could go off and play? Yes, we did. No regrets. At this point, I’m just wondering when I’ll find time to bake with 10+ loads of post-Disney laundry to do and no less than 1 inch of drywall dust coating every surface in this house. (Sigh.) But it was definitely worth it.

Tuesday, December 7, 2010

Gluten free apple oat muffins (soaked in kefir)


I’ve been meaning to post this recipe for a while now… thanks for the nudge, Diane!

These muffins are a family favorite and a (quickly disappearing) staple around here. I promise you can serve this to guests without apology. No one would guess that they are gluten free! They’re not too dense and they’re very moist and flavorful – attributes I accredit to soaking the flours overnight in kefir. Try it. You’ll be hooked, too.


Apple Oat Muffins

1 c. rolled oats (I use certified gluten free oats)

1/2 c. brown rice flour

1/2 c. millet flour

1 c. kefir

Combine above ingredients and allow to soak overnight (up to 12 hours)

The next morning, blend in the following ingredients:

2 eggs

1/2 c. honey

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

3 tsp. cinnamon

1 medium apple, unpeeled, cored, and grated coarsely

1/2 c. raisins (optional)

1/2 c. walnuts (optional)

After mixing all ingredients, fill paper-lined muffin cups until almost full. Bake at 375 degrees for about 20 minutes or until done.

Don’t let the use of rolled oats scare you here. Soaking them overnight makes them tender and delicious. Really, you won’t notice that they are in the finished muffins. A nice variation we often enjoy is substituting 1 c. pureed pumpkin for the apple, no raisins, 2 tsp. cinnamon, 1 tsp. ginger, and 1 tsp. nutmeg. So delicious! You may find you need to add extra flour if your pumpkin puree is too thin, which is often the case with homemade pumpkin puree. I usually add a little brown rice flour if needed.

***It’s important to note that gluten free batter will not be as thick as a whole wheat batter. Gluten free baked goods have a tendency to be dry if the batter is too thick. Always err on the side of more liquid than less liquid if in doubt. Often, the batter should be thin like pancake batter.

***EDITTED TO ADD: You may use buttermilk or yogurt diluted with water (to the consistency of buttermilk) in place of kefir.

Making kefir and a Banana Nut Bread recipe

Monday, December 6, 2010

A little bit of sparkle


I love putting up the Christmas tree with my family. I know where each and every ornament came from and who gave it to me, all the way back to the very first Christmas my husband and I shared together. Now, we have two little ones who relish placing the ornaments in just the right spots, and they even make new ones each year. It was Sara Lynn’s turn to place the herald angel atop the tree this year. I like to look at it and imagine Christ’s birth. Oh, how the angels must have rejoiced when Mary delivered Him! What wonder and awe Mary and Joseph must have felt to hold the Son of God in their arms…

And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. 9 An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. 10 But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. 11 Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. 12 This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.” ~Luke 2:8-12

Saturday, December 4, 2010

Chai it… and you’ll like it!


This time of year (and anytime, really!) I adore a nice cup of hot Chai tea. Soothing and uplifting all at the same time, this tea is a perfect pick-me-up. In the past, I’ve always bought organic Chai tea bags and brewed the tea that way. But after Diane’s post, I really wanted to try making my own loose Chai tea. Unfortunately, Mountain Rose Herbs was sold out of several of the spices I needed. Rats!

Not being the patient type (at all), I proceeded over to Amazon where I found a loose Chai that I absolutely adore. This mix has a wonderful balance.


Frontier Loose Organic Chai Tea is fair trade certified and absolutely delicious. I’m hooked! I’ve been making it in my French press and it works beautifully. Best of all, this tea is priced for less than what I could buy the spices and make it myself, and it qualifies for Amazon super-saver free shipping. Yes!