Fall Cooking

Hello, hello!  I was saying in my previous post that I needed to stay busy last weekend.  Well, I definitely had a busy weekend...and week! 


I was honored to be a part of the beautiful wedding uniting Bekah and Eleazar.  At the rehearsal dinner there wasn't much I could eat, so I snacked on veggies and had dinner at home.  I was also able to follow my nutrition plan at their wedding.  This took great self-control!  Bekah's sister made three different types of cake balls that looked AMAZING.  But, they also had a chocolate fountain with tons of dipping options.  So I was able to have fresh cut pineapple and strawberries instead. 

On Saturday I got to hang out with my dear friend from Oklahoma, Kat.  She was in town for the wedding, so her, Carlee, and I went to Seaside.  It was the most beautiful day I've ever seen at the Oregon coast! 

We ate out for a lot of meals while she was in town, and I learned that it is definitely possible to order from menus and still avoid wheat, dairy, and sugar.  It just takes a little altering and sounding extremely high maintenance when you order.  Oops! 


Monday I met Annie and Alexa downtown for Happy Hour at a fun little place.  I had hummus with veggies and loved seeing those girls.  We sat outdoors and chatted until it started to cool down, then we crossed the street and enjoyed some Starbucks and some more wonderful conversation.  Monday was one of the best days I've had in a long time!


This last week I spent a lot of time researching recipes and baking!  I baked wheat-free, dairy-free, no sugar added lemon blueberry muffins.  They were awesome!  Everyone that had them loved them. 

I also found a recipe for apple cookies.  I've never heard of them before and they had great ratings so I decided to try them out.  I made a few adjustments to the recipe and included them below.  I will admit, I did eat one because I really wanted to know if they were any good and worth baking again.  :)  I thought they were wonderful!  My nephews were over so I let them each have part of a cookie...they definitely seemed to approve!

I've also had requests for the pumpkin cookie recipe that I bake a lot in the fall and winter.  I have to give my sister credit for these as she was the one to first discover the recipe and bake them.  If you are a fan of pumpkin things...you MUST make these cookies! 


LEMON BLUEBERRY MUFFINS
Makes about 9 regular sized muffins


INGREDIENTS

• 1/2 cup fresh or frozen blueberries
• 1 cup blanched almond flour
• 1/2 cup  oat flour + 2 teaspoons
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 large eggs, whisked
• 1/2 cup unsweetened light coconut milk
• zest from 1 lemon
• 3 tablespoons lemon juice
• 2-3 droppers full vanilla Stevia drops, adjust sweetness to taste

DIRECTIONS

1. Preheat oven to 350˚F with the rack in the middle.  Prepare muffin pans with liners. 
2. In a medium bowl, whisk together almond flour, oat flour, baking soda, and sea salt. 
3. In another bowl, combine eggs, coconut milk, lemon zest, lemon juice, and stevia. 
4. Combine wet and dry ingredients.  Gently fold in the blueberries. 
5. Fill muffin pans about 3/4 full with batter.  
6. Bake muffins for about 20 minutes or until a toothpick comes out virtually crumb free.

SPICED APPLE COOKIES

Yields 3 dozen

Ingredients

• 1/2 cup shortening
• 1 1/3 cups packed brown sugar
• 1 egg
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts (optional)
• 1 cup apples - peeled, cored and finely diced
• 1/2 cup grated granny smith apple
• 1 cup raisins
• 1/4 cup milk
• 1 1/2 cups sifted confectioners' sugar
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 2 1/2 tablespoons half-and-half cream

DIRECTIONS

1. Beat shortening and brown sugar together until light and fluffy.  Beat in egg and blend thoroughly.
2. Stir together flour, baking soda, salt, cinnamon, cloves, and nutmeg.
3. Stir half the dry ingredients into creamed mixture.  Stir in nuts, apple, and raisins, then stir in remaining half of dry ingredients and milk.  Mix well.
4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
5. To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

ICED PUMPKIN COOKIES
Yields 3 dozen

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
•  
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
3. In a medium bowl, cream together the 1/2 cup of butter and white sugar.  Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
4. Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls; flatten slightly.
5. Bake for 15 to 20 minutes in the preheated oven.  Cool cookies, then drizzle glaze with fork.
6. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.  Add milk as needed, to achieve drizzling consistency.

I have more I want to share, but I think this post is already long enough!  Stay tuned for my next post about my thoughts on how this new nutrition plan has affected me.  Hope you're ready for fall!  The weather is coming whether you like it or not!  Get in the mood and enjoy it by trying out these fun, fall recipes!

Until next time!
<3 The Baking Blogger