20 minute Nutella Gluten-Free Two Bite Brownies

Who doesn’t love two bite (I mean one-bite…) brownies?  Like really?  They are small, indulgent and oh so good!  So when we cut gluten from our diets I needed to find a little something to satisfy my notorious sweet tooth. One of my dear friends (who is celiac) sent me a link that I immediately knew was going to be perfect! I used a variation on the recipe from Gluten-Free Canteen (I tried to track down the original, but each page linked to another and another. haha).

So here’s my own:

IMG_0564Yum!

These seriously take less than 20 minutes to bring all together, which is perfect for those after dinner cravings…. This recipe makes between 12-16 two bite brownies.

Ingredients:

  • 1/2 c. Nutella*
  • 1 egg
  • 3 tbsp gluten-free flour**
  • 1 tbsp cocoa powder
  • 1 tbsp vanilla

NOTE: * or use another hazelnut spread, I used a half & half tub recently that was part vanilla flavoured as well and it turned out divine!
** I switch this up between coconut flour and this great all-purpose gluten free flour from Red Mill

Step-by-Step

  1. Heat oven to 350F
  2. Put everything in a small bowl and mix away!
  3. Grease mini muffin pan, or use mini muffin liners
  4. Fill each tin about 2/3 full (make sure to put a bit of water at the bottom in the empty muffin tins to keep the pan from burning)
  5. Bake for about 10-12 minutes
  6. Let them cool a bit and then nom nom nom them all

For the really indulgent, you could sprinkle icing sugar on top, add mini chocolate chips, crushed nuts!  Be creative and enjoy!

IMG_0550IMG_0552IMG_0554IMG_0555IMG_0561YUMMY!!!!

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Incredible Pumpkin Cinnamon Buns

Yummy cinnamon buns!  I mean really, who doesn’t love these? And then with the added twist of pumpkin its like a special fall treat!

If attempting to make these, make sure you’ve got the time, as the whole process can take up to say 3 hours. Other than that, I simply say enjoy!

The Ingredients

Dough
2 Tbsp butter
½ cup milk
2 ¼  teaspoons active dry yeast (one envelope)
1 cup pumpkin puree
¼ cup white sugar
1 tsp salt
2 1/2 cups all-purpose flour (+extra for kneading), *you could use Bread flour if you have it on hand.

Filling (yum!)

1 cup golden brown sugar
3 tsp ground cinnamon
1 tsp fresh ground nutmeg
2 Tbsp  butter

Notes:

Make sure the pumpkin is pure pumpkin and not pumpkin pie mix, as its not quite the same, and the results won’t be the same.

The Incredible Instructions:

In a saucepan over medium-high heat, lightly brown the butter (2 tbsp). Let it bubble slightly but don’t burn it.  I like to keep stirring it slightly as I find it helps me keep an eye on it.

Once it’s a nice warm brown colour remove the saucepan from the heat and add the milk ( ½ cup).  Its easiest if the milk is room temperature.  Put the pan back on the heat and let it heat up again.

Phew!  Now it gets more exciting and science-y! (I love baking because it is basic chemistry in my kitchen!)

Pour the butter/milk mixture into a large glass bowl. (I find glass works best as metal bowls can sometimes leave a funky taste in bread dough, it’s a yeast thing). Making sure that the mixture it’s too too hot ( I don’t own a thermometer so I always guessitmate this part), but still warm enough add the yeast (2 ¼ tsp) and sugar ( ½ cup) and let it sit for about 10 minutes.  The yeast will react with the warmth and start to froth/foam up. (Hurray for science!) If it doesn’t foam, your yeast might be old.

After its all foamy add the pumpkin (1 cup), salt (1 tsp) and about half the flour (1 cup).

Stir together until all the major parts are combined, and then starting adding more and more flour (about a ½ cup at a time).  At a certain point stirring makes no sense and its best to wash your hands and get in there!  Kneading bread dough is very therapeutic, or at least I think so! (if you need to use a bit more flour, don’t be scared to do so).

Once the dough its smooth and not super sticky put a bit of vegetable oil in a clean large glass bowl (1 tbsp), form a ball with the dough and place the ball in the bowl with the oil, I usually wipe the bowl with the dough to cover the ball and get the oil on the rest of the bowl. (The oil keeps the dough from sticking to the bowl as it rises; I find it helps later on).

Cover the bowl with a clean teatowel and leave to rise in a warm place.  *Now I like to cheat this part, especially when its dark outside… Typically if I’ve got sun streaming in one of the big windows during the day I’ll put the covered bowl in the sunlight and let the sun keep it warm, it not, I’ll turn the over on super low for a bit, turn it off, then put the bowl in the oven with the door open (so it doesn’t cook the dough, only keeps it’s a bit warm. OR turn the oven on for a bit and turn off and put the bowl over the vent the heat comes out from.   Maybe I’ll take some pictures next time…Confusing I know.* If you have questions, feel free to leave a comment and I’ll try to explain better

Now the tricky part, walk away and leave it alone for an hour or so, until its doubled in size. Depending on timing this can take anywhere from between say 60 and 90 minutes. So sit and watch some tv, knit a scarf or tackle the laundry pile. haha

Once it’s a big doughy ball of goodness, take off the teatowel and PUNCH IT! (honestly my fav part, it’s so satisfying).  Sprinkle some flour on the counter and flop the dough on to it.  Work the dough and knead with clean hands for about 2 minutes.

Roll the dough out on the floured surface into a nice big rectangle.  I flour my rolling pin as well, keeps the dough from sticking to it.  I never measure, I just roll til I’m satisfied.  (I know that’s really vague… my bad). Either way, you need a big rectangle, if I had to guess say 12 x 20 inches?

Once rolled out and even cut the butter (2 Tbsp) into small chunks and lay out ALL over the dough. *you could melt the butter and brush on as well*. Sprinkle the cinnamon and nutmeg on the dough and then do the same with the brown sugar. After you’ve covered every square inch of the dough with the yummy goodness, start to roll it up starting with the longest side (photo).

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Rolled out pumpkin dough

 

Grease some circular pans (I used two, but depending on the thickness of the dough, and how thick you cut the pieces this can vary). Take your yummy rolled up log and start cutting.  I ended up with 14 rolls and two little end pieces. 🙂

Place them in the greased pans, making sure to leave some room (as they will continue to rise and expand). Place in a warm place again *see above* and cover with a teatowel for about 30 minutes. Just long enough for them to grow and touch each other (photo).  I forgot to take a picture before they rose, but I left about half an inch in between each roll.

 

 

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Risen pumpkin cinnamon rolls

 

While waiting, preheat an oven to 350 degrees. After they’re done their second rise, bake them for 30-40 minutes or until the top is a nice golden brown.

Let cool, and EAT! You could also make a simple icing for these to drizzle on, but I like them just the way they are.  Once cooled, store in an air tight container, and I highly recommend 10-12 seconds in the microwave when eating them the next couple of days.  Because really, nothing is better than a warm pumpkin cinnamon bun!  Enjoy!

 

 

 

 

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baked pumpkin cinnamon roll deliciousness

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Super Easy and Fast Guacamole

Seriously, it’s almost stupid how much money I have been spending recently on guacamole. I love the stuff. So this week while at the grocery store I decided that instead of buying the pre-made garbage, I was going to pick up an actual avocado and make the stuff myself.  Just my luck avocados were also on sale this week (it was like a sign!). So tonight after work I popped  few things in a bowl and voila – instant awesomeness.

Guacamole Party!

Recipe:

1 – avocado (ripe, but not too ripe)

1 – small firm tomato

1/4 – fresh lime

1/4 – small onion (I’m not the world’s biggest onion fan, so this was plenty for me)

Some garlic powder and sea salt

I cut the avocado in half, and scooped the yummy stuff into a bowl.  Instead of mashing it to bits I left a few small/mid-sized chunks cause that’s the way I roll.  Chopped the onion (super tiny; mostly because I don’t want to see it), cut the tomato into small-ish pieces and added it to the mix.  I took a quarter sliver out of my fresh lime and squeezed as much juice as possible into the mix.  I added some garlic powder (I had no fresh garlic in the kitchen) and a dash of good ol’ sea salt for good measure.  Stir it up and let it sit in the fridge for about 20-30 minutes (this lets all those yummy flavours mix together to create a masterpiece).

Take it out of the fridge and enjoy!  My favourite chip at the moment are the Old Dutch ‘Sea Salt & Hint of Lime” (which I can only ever find at Safeway for some reason).  There are so good!

I would have loved to share a photo of the finished product, but I ate it all so quickly, that I totally forgot!  Whoops! Next time.

Other options include adding a bit of salsa to the mixture, or a favourite of mine is fresh bacon crumbled into it!   Enjoy!

Blueberry Cake with Crumble Topping

Who loves cake? Seems like a silly question, right? Personally I’ve been a big fan of cake in all its marvelous forms since my first birthday. I believe I was given a chocolate cake with a clown wearing a pink hat on top. Classic 80s. Since that fatefully day I’ve been asking these same simple questions—-
Did someone say there was cake? Can I have some? Is there icing? Can I have another sliver please? Can I have the recipe?
Sound familiar? Well, heck yes! While I will admit that I am not expert at making basic cakes from scratch (I’ll admit to using the boxed stuff… eeep), but I can whip up a mean blueberry cake with a yummy crumble topping. Trust me on the yummy part of that sentence. This recipe is one I may have borrowed from mom.To begin to make this delicious 8×8 cake with the even more delicious topping you’ll need to:
Cream together in a large bowl:
-1/4 c. softened butter
-3/4 c. sugar
-1 egg
Leave aside.

In a separate small bowl mix together:
-2 c. flour
-2 tsp. baking powder
-pinch of salt, about 1/2 tsp.
Mix these dry ingredients into the wet mixture alternatively with 1/2 c. milk
Mix well, the batter will be thick

Add 2 c. blueberries. (Frozen is fine, but make sure they have thawed enough, or they’ll freeze the batter and make it incredibly difficult to stir, trust me, I’ve made that mistake one too many times). The batter will turn purple because of the berries, but that’s normal. Once its baked, the cake won’t be purple anymore 🙂

Pour the batter into a lightly greased 8×8 glass pan (I greased mine with some butter to make it easier when removing the cake later.)

The topping:
-1/4 c. softened butter
-1/3 c. flour
-1/2 c. brown sugar
-1/2 tsp. cinnamon


Mix well, and then crumble with your fingers on top of the cake batter and bake at 375 for 35 minutes or until toothpick comes out clean.

Now comes the easy part, wait for the cake to cool and you can cut the pieces right out of the glass pan. I promise tasty. The crumble topping makes the cake absolutely delicious, guaranteed. Enjoy!!