Salted Caramel Blondie’s

Hello everyone,

Welcome to…..

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Does the title of this post excite you and much as it does me?????

So here is how this recipe came about.  A little back story first. My daughter’s are extremely picky eater’s. With time and patience, this is getting much better.  When I am baking it is really hard to make something that they both like. So what I do is alternate. One week I make what the oldest likes and the next week I make what the youngest likes. All the while making things I want and will like myself.  Sometimes this is a tall order. This week I thought of something that we would all enjoy and enjoy we did.

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Let’s start baking……….

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

1  1/3 C All -purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp Pink Himalayan sea salt

4 Tbsp Caramel Sauce( DIY here)

4 Tbsp organic vegetable shortening or grass fed butter (melted)

1/2 C organic brown sugar (DIY here)

1/2 C organic cane sugar

1/2 C unsweetened organic applesauce

1 Tbsp organic vanilla extract

Instructions:

Preheat oven to 350 degrees F.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a medium bowl mix the butter or vegetable shortening, sugars, applesauce and vanilla together.

Add wet ingredients to dry and mix to combine. Once combined fold the caramel sauce into the dough.

Transfer mixture into a parchment lined or well- greased baking, dish. Sprinkle a little sea salt across the top.

Bake for 30 minutes. I baked for 15 minutes on the bottom rack and then 15 minutes on the top rack.  The blondies came out wonderfully.

Allow to cool for 5 minutes then transfer to a wire rack to finish cooling.

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You can enjoy with a scoop of ice cream on top or as is.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

Peanut Butter Chocolate Chip Banana Bread

Hello everyone,

Welcome to Thread It Thursday!!!

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(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

My youngest inspired me to bake this bread. Initially, I was just going to make Banana Bread.  Then she suggests taking the bread up a notch.  So that’s just what we did.

For this recipe, you will need…..

3 organic ripe banana’s

2 C organic all- purpose flour

1 C semi-sweet chocolate chips

3/4 C organic unsweetened applesauce

3/4 C organic cane sugar

1/2 C organic creamy peanut butter

1 tbsp vanilla extract

1 tsp baking powder

1 tsp baking soda

1/2 tsp pink Himalayan sea salt

 

Method:

  1. Preheat the oven to 350ºF. Line your loaf pan with parchment paper.
  2. In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. In a food processor or large bowl, mix together the bananas, peanut butter, applesauce and vanilla. Add flour mixture to banana mixture and mix just until combined. Add in 3/4 C chocolate chips and pulse to evenly distribute or fold them in if you are not using a food processor.
  4. Pour the batter into the loaf pan. Add the remaining 1/4 C chocolate chips across the top. Bake until a tester inserted in the center comes out clean, about 60 minutes. Cool in the pan for 10 minutes, then remove to cool completely on a cooling rack.image

    Thank you for taking the time to stop by, I greatly appreciate it.

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    Enjoy & Until Next Time,

    Sewloveable ☺

Baked Glazed Donuts & Chocolate Dipped Donut Holes (No mold required)

Hello everyone,

Welcome to Tasty Tuesday!!

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Today I have a great recipe for you. My oldest absolutely LOVES Glazed Donuts.  So I wanted to see if I could make them to her liking but baked instead of fried. Since this was a hit…….I have to share the recipe with you.  The downside is this is not one of those quick and easy recipe’s. This one takes some time and patience, but the payoff comes at the end when you take a bite!! Let’s get baking……..

Ingredients:
For the Donut Dough:
3  1/4 cups all-purpose flour
1 teaspoons salt
1/4 cup organic cane sugar
2  1/4 teaspoons active dried yeast
2 tablespoons organic unsalted butter
1 cup organic almond milk
1/3 cup  water
1 Tbsp organic vanilla extract

For the Glaze:
2 cups organic powdered sugar
1  1/2 tsp organic vanilla extract
3 Tbs  water ( add 1 Tbs at a time until you reach your desired consistency)

For Chocolate Sauce:

Melt a 1/2 cup of semi-sweet chocolate chunks or chips over a double boiler or in the microwave.  (Transfer to a bowl large enough to dip your donuts and donut holes into.)

Method:

1. For the dough: Mix the flour, yeast, sugar, and salt together in your food processor for 15 seconds.
2. In a measuring cup, heat together the milk, water, butter, and heat until lukewarm, and the butter is melted. Stir in the vanilla.
3. Add the milk mixture. Mix for 30 seconds to 1 minute.
4. Run a spatula under the dough and scrape down the sides to make sure everything is mixed well.
5. Pulse again for another 30 seconds to 1-minute or until the dough is shiny and smooth. The dough is supposed to be on the wet side
6. Rub a large bowl with sunflower (or any flavorless oil). Place the dough in the bowl and turn to coat lightly.
7. Cover the bowl tightly with plastic wrap and let the dough rise until doubled, 1½ -2 hours.
8. Once it has risen, turn out the fluffy dough onto a floured work surface.
9. Roll out to ½ “ thick
10. Using a biscuit cutter or cup, cut your donuts circles. Dusting your cutter in flour so it doesn’t stick to the dough. Then cut out the donut hole with a much smaller cutter ( I used a small dessert cup)

11. Place donuts and donuts holes on a parchment lined baking sheet.  Be sure not to crowd them.
12. Cover your donuts tightly with plastic wrap and let them rise at room temp for 20-30 minutes.
13. Heat the oven to 350°
14. Unwrap the donuts. Brush the very top (not the sides) with melted butter. Sprinkle the tray with 2 Tbs of water.
15. Bake for 13 minutes. Rotate tray during baking if needed to get color all over. You want to bake these just enough. if they get too much color they will be dry.
16. While the donuts are baking making the glaze: Simply whisk all the ingredients together. Use more water if needed to get a thin glaze.
17. Glazing the donuts: Take your donuts STRAIGHT out of the oven and dunk into the glaze one by one. It makes a huge difference. They soften and soak the glaze and you get a much better end result. Dip each in the bowl of glaze with forks. Let the excess glaze drip off before and then place on a wire rack to dry. You will see the glaze set fast because the donuts are warm.
19. Once the glaze has set, I like to double dip them one more time. I think it gives them a nice sweetness and the crust great texture and chew, it’s up to you. You will do the exact same thing with your chocolate sauce.
20. Once the glaze & chocolate dries, it’s time to enjoy.  They are best to eat fresh as possible.
21. Have leftovers for the next day? Put them into the oven and refresh them for a few minutes. the glaze might melt, but they will be warm and refreshed.

It’s nice to take a recipe that is usually fried and make it just a bit healthier by baking it.  My family absolutely loved this recipe and I hope you and your family will too.

Enjoy!!

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Thank you for taking the time to stop by. I greatly appreciate it.

Until Next Time,

Sewloveable

The Classic But Not So Classic Chocolate Chip Cookie

Hello everyone,

Welcome to Tasty Tuesday!!!

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Last minute I decide to have friends over for a casual dinner. For appetizers I served Sriracha wings….these wings are always a huge hit. The main course was my Chicago Style Deep Dish Pizza.

Now I needed a quick dessert….this is where the classic yet not so classic chocolate chip cookie comes in.

When it comes to baking for me it can be hit or miss. So why not play around with a cookie recipe right before my friends show up.

I don’t know why I keep doing this…..it could totally backfire one day.

Thankfully today was no that day and the cookies turned out great.

Now I’m going to share the recipe with you.

Ingredients:

1 1/3 cup all -purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon Pink Himalayan salt
4 Tablespoon organic vegetable shortening
1/2 cup organic brown sugar (DIY Recipe here)
1/2 cup organic cane sugar
1/2 cup unsweetened organic applesauce
1 Tablespoon organic vanilla extract
1/2 cup semi sweet chocolate chunks
1/2 cup bitter -sweet chocolate chips

Instructions:

In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl use an electric mixer, mix vegetable shortening, sugars applesauce and vanilla.

Add your dry ingredients to your wet ingredients and mix to evenly combine. Gently fold in the chocolate chips and chunks

Chill dough in the freezer for  10 minutes or place in the refrigerator for 30 minutes.

Preheat oven to 350 degrees F.
Once ready to bake, scoop dough using 1-inch scoop and place onto ungreased cookie sheet or line your cookie sheet with parchment paper. Bake for 10-12 minutes or until cookies turn a light golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes.

Transfer to wire rack to finish cooling. Repeat with remaining dough.

This recipe makes 18 cookies.

The cookie in itself is classic, the fact that it’s eggless and has no butter is what makes it not so classic.  I promise you….you won’t miss any of the traditional ingredients.  It will be soft in the center with the crisp outer. Which for me is cookie perfection.

I hope you give this recipe a try and enjoy it as much as my friend’s and I did.

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Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable ☺

Calling ALL Cook’s, Baker’s & DIY Creator’s

Hello everyone,

Happy Thursday to you all.

 

I have a lovely surprise in store for you. I wanted to share a website/app that I recently became aware of.  I was contacted by Instructables.com to check out their site as it may be of interest to me.  Well, it turns out that it was totally up my alley.  Let me first say that this is not a sponsored post.  When I saw the site I knew that I wanted to share it because it may be of interest to many of you.  The site offers people the opportunity to display the things they make, along with a tutorial on how to make it. If you sew, knit, cook, bake, build and so much more you’re going to love this. Keep reading your surprise is coming……

Here are the following categories to choose from:

Technology

Workshop

Living

Food

Play

Outside

The best part is you can enter your DIY’S into the various contest for a chance of winning some great prizes.  They offer a free standard membership or if you desire they have Pro memberships at very reasonable cost.  To check out the site, contest, prizes and all the inspirational DIY’S people share click here.

Now it’s time for something special: A GIVEAWAY

One “Fantastic Creator” has a chance of winning a “FREE” 3- month Pro Membership. I entered one of my recipes which received an Editor’s Choice Favorite.  As a result, I received a 3-month free Pro membership.  I decided that I want to give the membership to one of my lovely reader’s. To win all you need to do is comment below sharing your favorite creative niche.  The winner will be chosen and announced on Friday May 15, 2015 @ 10 a.m est here on my blog.  If the winner does not respond by Monday the 18th another winner will be chosen.  Once the winner is announced simply go to my contact page here and send me an e-mail to claim your prize.  Best wishes to all who enter and please share this post across social media and your blog’s so other’s have a chance of winning. Entries for this giveaway close at 11:59 p.m. on Thursday May 14, 2015.  Thank you in advance to all who enter.

Happy Creating and thank you so much for stopping by, it’s truly appreciated.

Until Next Time,

Sewloveable

Peanut Butter Chocolate Chunk Cookies

Hello everyone,

Welcome to Tasty Tuesday!!!!

Can I just tell you that I’ve been craving, for a really good cookie.

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I really wanted to create a recipe that didn’t have loads of butter and sugar. Which, I know are the ingredients that make for the perfect cookie. Well I am here to share a recipe that has reduced amounts butter and sugar and has zero eggs. The best part is you get the crispness with the chewiness that make’s for cookie perfection. My goal is to add some healthier elements without sacrificing quality and taste. Let’s get started so you can enjoy these for yourself.

Ingredients:

1 1/3 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon Pink Himalayan sea salt
5 Tablespoon organic unsalted butter, at room temperature
1/2 cup organic creamy peanut butter at room temperature
1/2 cup organic brown sugar (DIY Recipe here)
1/2 cup organic cane sugar
1/2 cup unsweetened organic apple sauce
1 teaspoon organic vanilla extract
1 cup semi sweet chocolate chunks
1/2 cup unsalted peanuts

Instructions:

In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl use an electric mixer, mix the softened butter and peanut butter together until thoroughly blended and fluffy. Add the sugars and beat until smooth. Next beat in the apple sauce and vanilla.

Add the dry ingredients slowly (1/3 at a time) using a spatula fold in until just combined. (You will get a bit of an arm workout but I promise it’s worth it and when you taste these cookies you won’t remember…. Lol.) Gently fold in the chocolate chips and peanuts.

Chill dough in the freezer for  10 minutes or place in the refrigerator for 30 minutes.

Preheat oven to 350 degrees F.
Once ready to bake, scoop dough using 1-inch scoop and place onto ungreased cookie sheet or line your cookie sheet with parchment paper. Bake for 9-10 minutes or until cookies begin to turn a light golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes.

Transfer to wire rack to finish cooling. Repeat with remaining dough.

This recipe makes 18 cookies.

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Enjoy and thank you so much for stopping by.

Until Next Time,

Sewloveable ☺

Homemade Glazed Cinnamon Bread

Hello everyone,

Welcome to Tasty Tuesday!!!

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Recently, I tried a wonderful $8.00 a loaf cinnamon bread from Whole Food’s. I had to buy it you could smell the goodness through the packaging. I must tell you it taste just as good as it smells. Once the bread was all gone my youngest daughter said……”mom why don’t you try and make your own”. To which I replied one day I will. Well today is that day.

Let’s get into this recipe.

Ingredients:

2 C Flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
2/3 C sugar + 1/4 C
1 egg
1 C Almond Milk
1 tsp white distilled vinegar
1/3 C cooking oil

Glaze

1 C of powdered sugar
1 tsp of vanilla extract
1 Tbs water
(Mix ingredients until nice a smooth.)

Instructions:

Preheat oven to 350 degrees.  Line a 9″x5″x3″ loaf pan with parchment paper.

Combine 1/4 cup of sugar and cinnamon. Set aside.

Combine 2/3 cup of sugar, flour, baking powder, and salt in a food processor, bowl or mixer. Mix to incorprate. Add In a egg, milk and oil. Pulse for 60 seconds.

Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. With a rubber spatula, swirl mixtures together with a down and up circular motion and repeat with the rest of the batter and cinnamon mixture.

Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Transfer to a wire rack with some parchment or wax paper underneath and pour on your glaze. Let the bread finish cooling completely. Now it’s time to enjoy.

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Your bread will be so soft and moist with just the right amount of sweet.

Thank you so much for stopping by. I greatly appreciate it.

Until Next Time,

Sewloveable 🙂

Lazy Baker’s Tipsy Bourbon Apple Crisp

Easy baking is what this recipe is all about.

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With hectic schedules we all love something quick and easy to make. So let’s jump into the recipe.

Crust:

1/2 cup brown sugar (DIY here)

1/4 cup sugar

1 cup all-purpose flour

2 cup of Old Fashioned Oats

1/4 cup Bourbon

1 tsp of pumpkin spice

1/4 tsp sea salt

2 tsp vanilla extract

5 Tbs of butter melted

Apple Filling:

4 C of Chunky Apple Sauce (32 oz. jar)

1 tsp of pumpkin spice

1/4 tsp of citric acid or the juice of 1 lemon

1 tsp cornstarch, dissolved in 1 tablespoon water

2 tsp of vanilla extract

1/4 cup Bourbon

Instructions:

Preheat oven to 375°

Grease your 8×8 baking dish.

In a large bowl pour your apple sauce and the rest of the filling ingredients. Set aside.

In another large bowl combine dry ingredients, add in butter, bourbon and vanilla, then combine with hands until crumbly.

Add half of the crust mixture into your greased pan. Pressing it firmly into the pan.

Pour your apple sauce on top and add the remainder of the crust on top.

Bake uncovered for 30 minutes,  Reduce heat to 325 degrees and bake until golden and bubbling about 45 minutes or so. Remove from oven and let sit for 15 minutes before serving.

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Enjoy and thank you for stopping by.

Until Next Time,

Sewloveable ☺

Easy Smore’s Brownie’s

Hello Everyone,

Sweet & gooey chocolate goodness. I’ve had this recipe on my mind for a couple of week’s. Well, today I decided to get in the kitchen and give it a try. Let’s get started.

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Ingredients:

Graham Cracker Crust:

1 pack of Graham Crackers
4 T. Room-temperature butter

Brownie:

3/4 C. Organic Cane Sugar
3/4 C. Cocoa Powder
1 egg
1/4 C . Unsweetened Organic Applesauce
5 T. Butter (melted)
1/4 t. Salt
1/2 C. Flour
3 C. Mini Marshmallows

Instructions:

Preheat oven to 325°

In a food processor pulse graham crackers for 1-2 minutes.

Add room temp butter and pulse for 1 minute.

Pour the graham crackers into your lightly greased brownie pan, spread them out and firmly press into the pan. Set aside for now.

Next let’s work on our Brownie Batter.

In a large bowl add sugar, flour, cocoa powder and salt. Stir to combine.

Next add egg, applesauce and melted butter. Stir to combine. You will have a nice thick consistency.

Spread the brownie mixture over the graham cracker crust.

Bake for 25-28 minutes. Poke in the center with a toothpick and it should come out clean.

Pour the 3 C. of marshmallow on top of the brownies.

Put your oven on broil. Place you your brownie back into the oven for 1 minute. After 1 minute move the brownies to the bottom rack for 1 minute. Then remove and let cool completely. Cut into squares by dipping your knife in hot water, which results into a nice smooth cut.

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Enjoy & Until Next Time,

Sewloveable ☺

Coconut Macaroon Cookies

Hello everyone,

Recently I tried a coconut macroon cookie at a local bakery. It was good but a bit too sweet. Which immediately made me think that I needed to make a recipe of my own that has the sweetness level I desire. This was seriously the easiest cookie I’ve ever made!!! So let’s dive right into the recipe.

Ingredients:

2 1/2 cups unsweetened, medium grated or shredded coconut
2 tablespoons unsalted butter
2 eggs
1/2 cups sugar
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

Melt butter in a medium saucepan, remove from heat and let cool for 2-3 minutes.  Stir in the coconut until well-coated with butter.

In a large bowl beat eggs. Add sugar and continue to beat until light and fluffy. Stir in vanilla extract.

Stir the coconut into the eggs until combined. Using a 1″ scoop drop batter onto the parchment paper lined baking sheet, giving almost an inch between cookie. Slightly flatten using the back of a spoon. Stir the batter occasionally as you work to reincorporate the melted butter.

Bake until golden, 8 to 10 minutes depending on the size of the cookie.

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Makes about 18 cookies. If you desire dip in melted dark or semi sweet chocolate for a little extra indulgence.

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Enjoy & Until Next Time,

Sewloveable ☺