Apple Fritter Cake

Apple Fritter Cake...you guys, if there is cake in heaven, it will be this one. Happy baking friends!

Apple Fritter Cake

For the batter:

3 cups of flour

1/4 tsp. salt

1 cup of sugar

4 tsp. baking powder

1 1/2 cup milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted

 6 small apples cored, peeled and diced

For the topping:

1 cup of butter, softened

1 cup of brown sugar

2 tbsp. flour

1 tbsp. cinnamon

For the glaze:

2 cups of powdered sugar

5 tbsp. milk

1 tsp. vanilla

Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. Pour the batter into a greased 9x13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the topping to distribute around the apples on top and the batter below. 

Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil.

Once baked let sit for 20 minutes and then pour the glaze all over the cake. I found this recipe on-

 http://domesticdoozie.blogspot.com/2013/04/apple-fritter-cake.html

I used 4 apples instead of 6 but the recipe itself is a masterpiece. 

Chewy Coconut Granola

This recipe has been a family favorite at our house for many years! It's nutritious AND delicious. We eat ours over yogurt, with milk, and all by itself. Be careful... it is addictive!! Happy healthy eating!!









6 cups old fashioned oats
1 cup wheat bran
¹⁄₄ cup sesame seeds
³⁄₄ cup raw pumpkin seeds (shelled)
1 cup raw sunflower seeds (shelled)
¹⁄₄ cup flax seed
2 cups flaked coconut
2 cups craisins
^{1 cup coconut oil} plus
4 tablespoons coconut oil
¹ cup honey, plus
4 tablespoons honey
1 ^tbsp vanilla extract
¹ cup packed dark brown sugar
^`1 teaspoon salt

Directions

1. Preheat oven to 275.
2. In a very large bowl mix together oats, wheat bran, sesame seeds, pumpkin seeds, sunflower seeds, and flax seeds.
3. Combine in a sauce pan coconut oil, honey, vanilla, brown sugar, and salt.
4. Heat on medium heat until all are dissolved and form a "syrup".
5. Pour the "syrup" into the bowl of dry ingredients and mix very well, try to ensure every piece is evenly coated, stir, smash, stir.
6. When all is mixed well stir in coconut and craisins.
7. Spread mixture evenly over a large cookie sheet, gently pressing down.
8. Bake at 275 for 40 minutes, then leaving pans in oven, turn up oven to 325 and bake for another 12-15 minutes.
9. Stir granola just once when it comes out and leave it alone to cool, if there are clumps do not break them up.
10. Allow to COOL COMPLETELY before removing from pan or serving.
11. Store in an airtight container or gallon size freezer bags.
12. Serve with milk, over yogurt, or eat it just like it is. YUMMY!!!
    
    
    

All Natural Energy Bites

These are perfect for a mid afternoon or pre-workout snack to give you that extra boost of energy!! With fiber packed nuts and seeds, and natural sweetness from the dates... you've got the perfect fix to conquer the day!!

1 cup whole dates
2 tbsp coconut oil 
1-2 tbsp honey depending on your preference of sweetness

1 Tbsp Chia Seeds

2 Tbsp pumpkin seeds

2 Tbsp sunflower seeds

2 Tbsp slivered almonds

1 tbsp flax seeds
3 tbsp shredded coconut- optional

1-2 tbsp coconut flour- I only use this if it's too sticky

In a food processor combine dates, coconut oil, honey, chia seeds, & flax seeds. Mix until pureed and comes together in a ball. In a bowl mix the remaining seeds until evenly distributed. This is when I would mix in a little coconut flour to help press it together (those dates are sticky sweet!) Form the mixture into a disk or patty and wrap in plastic wrap. Place in refrigerator to firm up. About 2 hours. Cut into 1 inch squares and enjoy the healthy goodness my friends!! *Store them covered in refrigerator for up to 2 weeks

Gluten free, sugar free, low carb Protein Cookies!!- Revised

These cookies are filled with everything good with none of the bad.... it truly is a non guilty pleasure!!! I make them every week with my ripe bananas. Even my husband loves them and says a lot!! Happy healthy baking friends!!

2-3 very ripe bananas 

1/3 cup coconut oil

1/4 cup peanut butter- any nut butter will do

2 eggs

1 tsp good vanilla

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp xanthum gum - this works as the flour

1 cup protein powder- I use vanilla

1/4 cup coconut flour

1/4 cup almond flour 

1 packet or 1 tsp of stevia- If my bananas are ripe enough I omit this. The riper the banana, the sweeter it is!

1 tbsp flax seeds (optional)

2 tbsp sunflower seeds- (also optional)

*I switch up the seeds and nuts that I add. Chia seeds or pumpkin seeds add great texture to the cookies as well.

Preheat oven to 350 degrees. In a large mixing bowl combine bananas, coconut oil, peanut butter. Cream together until smooth. Add eggs & vanilla. Mix dry ingredients and slowly add to banana mixture. Drop tbsp size spoonfuls on a greased cookie sheet. Bake 8-10 minutes. These cookies have a banana bread like/cakey texture. Because of the high protein content, I store mine in a large ziploc bag in the refrigerator. Enjoy that healthy goodness!

Bulgogi (Korean Barbeque)

Every year for our family Christmas party we choose a different cuisine. We've done Italian, Mexican, Chinese, Traditional Christmas dinner... anyway, this year we chose Chinese/Asian cuisine. I usually make my Hot & Sour Soup but this year I wanted to try something different. Beef Bulgogi. It is AMAZING.

1/2 cup sugar 1/2 cup dark soy sauce 1/2 can pear halves, mashed
1lb  sirloin (use your favorite cut of steak) thinly sliced 2 tbsp  ginger, minced 3 tbsp garlic, minced 3 tbsp sesame oil

1 tbsp Siriacha  hot sauce

1/3 cup chopped cilantro

Garnish with sliced green onions & sesame seeds

 Combine the sugar, soy sauce, mashed pears, onion, ginger, garlic, Sriracha, and cilantro in a large zip-close bag. Add the beef to the bag. Push out any air and zip close. Gently massage the beef with the marinade. Refrigerate at least 8 hours or overnight. Saute beef in batches over med-high heat... if you add it to the pan all at once the meat will "sweat" and you don't want that. Cook until the beef is cooked through and the edges are crispy and deep golden brown. Sprinkle with green onions & sesame seeds. Delicious served with rice. ENJOY the deliciousness!!

Gingerbread Caramels

Oh my gingerlicious!! I have been making these for years and If you like gingerbread, gingersnaps, or anything ginger... you are going to LOVE these chewy little bites of caramel heaven.

2 cups heavy cream

1 cup light corn syrup

2 cups sugar

6 tbsp butter

1/3 cup molasses (this screams gingerbread... YUMM)

1/2 tsp pure vanilla extract

1/2 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp freshly grated nutmeg

Lightly coat a 11x13 in baking dish with cooking spray and set aside. 

In a large pot over medium high heat bring butter, cream, sugar, corn syrup, and molasses to a boil stirring until sugar is dissolved. Reduce heat to medium-low stirring frequently. Cook until mixture reaches 245 degrees (firm ball stage) Remove from heat and stir in vanilla, salt, and spices. Immediately pour into prepared greased pan.  Let stand uncovered until caramels are set. I usually speed this process up by placing in refrigerator for about 30 minutes. Once caramels are set lift one end with a spatula and remove the entire slab of caramels. Cut into squares and wrap with waxed paper. Caramels can be stored in an airtight container for up to one month. Happy baking friends!!

Gingerbread Cinnamon Rolls with Vanilla Icing

  

Oh SNAP!!! Gingerbread cinnamon rolls are the perfect Christmas morning treat or anytime treat!!! These heavenly rolls are kissed with warm spices of cinnamon, cloves, ginger & nutmeg that SING holiday goodness. OH MY!!! 
Dough-
1 1/2 tbsp active dry yeast

 1/4 cup warm water

 1 1/4 cups milk; scalded

 1/2 tsp salt

 1/2 cup sugar

 1/2 cup butter softened
1/3 cup molasses 
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg

 3 eggs beaten

 5-5 1/2 cups flour

Sugar & Spice Mixture-
1 cup sugar
2 tsp cinnamon
1/8 tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg
1/4 cup softened butter- for spreading  
Icing-
2 cups powdered sugar
1 tsp vanilla extract
3 tbsp heavy cream- enough to make an icing consistency
  

 Dissolve yeast in warm water and set aside. Scald milk over med-high heat, add sugar, butter, & salt. Stir to dissolve sugar. Remove from heat and add molasses. Gently stir to combine. Cool milk mixture to lukewarm & add yeast. Add beaten eggs, 2 cups flour, & spices. Stir to combine. Add the rest of flour and then knead on a floured surface for 5 minutes. Cover and allow to rise till doubled in bulk. About 1 hour. Divide dough in half. (I store other half covered in fridge and make another batch the next day) * Combine 1 cup sugar with cinnamon, ginger, cloves, nutmeg & set aside. On a floured surface roll out dough into a 12x18 inch rectangle and spread softened butter evenly over dough and to the edges. Sprinkle the sugar & spice mixture over butter. Roll up dough jelly roll style. (like you would a cinnamon roll) and cut into 1-2 inch slices depending on how big you want your rolls and how many you want. I get 1 dozen per half of dough. So 2 dozen total. Place rolls in a greased 13x9 inch baking dish and cover. Allow to rise till doubled in bulk. About 50 minutes. Bake in preheated oven at 375 degrees for 12-15 minutes or till rolls are a light golden brown. Whisk together powdered sugar, vanilla & heavy cream. Drizzle over warm rolls. Heaven sent!!