Posts in eat
gluten free pumpkin spice muffins

now, i’ve made no secret that i’m not the BIGGEST pumpkin spice fan. but, i am a lady of the people, and the people want pumpkin spice. so here goes nothing!

while i am a strong believer that when it comes to food, you should indulge in everything in moderation, as of late, i’ve been trying to make some healthier alternatives to my baked goods. i used to be able to eat ANYTHING. but as i’ve gotten older, my skin has become insanely sensitive (i’ve always had eczema and general skin sensitivities). so i have spent some time figuring out what my body loves, and what my body rejects. and two of my bodies least favorite things these days? gluten and sugar. and i’m a baker. sweet.

these muffins are the perfect antidote. they give me the baked goods i’m craving, with no gluten and little sugar. and i’m not going to lie, the pumpkin spice flavoring is delicious!

gluten free pumpkin spice muffins

serves: 9-12 muffins

prep time: 10 minutes

bake time: 18-20 minutes

total time: 30 minutes

ingredients: 1.25 cups gluten free flour blend. .75 cup packed brown sugar. 2 tsp baking powder. 1 tsp baking soda. 2 tsp cinnamon. 1 tsp ground ginger. .5 tsp ground cloves. .25 tsp ground nutmeg. .5 tsp kosher salt. 1 cup pumpkin puree. 2 eggs. .25 cup softened butter. .25 cup buttermilk. muffin tin. muffin liners.

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start by preheating your oven to 375 degrees f. combine the brown sugar, flour blend, spices, sugar and salt in a bowl.

whisk your eggs till they are lightly scrambled in a large bowl.

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pour in your dry ingredients and whisk till well combined.

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add in the pumpkin, buttermilk and butter and whisk till completely combined. fill your muffin tin with muffin liners and use a scoop or large spoon to fill the muffin liners almost all the way to the top. the batter is really thick, so don’t be shocked when it holds its shape.

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once you have filled all the liners, bake the muffins for 18-20 minutes until a bit browned on top and a toothpick comes out clean when you prick them.

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allow to cool till you can handle and serve warm or at room temperature.

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xo, a

gluten free pumpkin spice muffins

serves: 9-12 muffins

prep time: 10 minutes

bake time: 18-20 minutes

total time: 30 minutes

ingredients: 1.25 cups gluten free flour blend. .75 cup packed brown sugar. 2 tsp baking powder. 1 tsp baking soda. 2 tsp cinnamon. 1 tsp ground ginger. .5 tsp ground cloves. .25 tsp ground nutmeg. .5 tsp kosher salt. 1 cup pumpkin puree. 2 eggs. .25 cup softened butter. .25 cup buttermilk. muffin tin. muffin liners.

start by preheating your oven to 375 degrees f. combine the brown sugar, flour blend, spices, sugar and salt in a bowl. whisk your eggs till they are lightly scrambled in a large bowl. pour in your dry ingredients and whisk till well combined. add in the pumpkin, buttermilk and butter and whisk till completely combined. fill your muffin tin with muffin liners and use a scoop or large spoon to fill the muffin liners almost all the way to the top. the batter is really thick, so don’t be shocked when it holds its shape. once you have filled all the liners, bake the muffins for 18-20 minutes until a bit browned on top and a toothpick comes out clean when you prick them. allow to cool till you can handle and serve warm or at room temperature.

butternut squash & bacon soup

well, i’m back from a quick vacation to new york and VERY ready to get back in the kitchen. wes and i headed to the other coast to visit my bestie who just moved back to the US after years abroad, and of course, to eat. we were hoping for some crispy, fall weather to inspire us, but alas, it was nothing but warm and muggy.

but caliifornia came through. we arrived home to cooler temperatures, shorter days and SOUP season.

soup was the first thing i really enjoyed cooking. i have always been a fan of eating soup, but to me, it’s the ultimate food to cook. you can pack it full of flavor and nutrients, it is easy to make and even better, it is easy to clean!

i’ve made quite a few butternut squash soups, but let’s be real, bacon takes everything to the next level. salty, crispy bacon atop a creamy, robust soup is a real winner.

butternut squash & bacon soup

prep time: 10 minutes

active time: 40 minutes

total time: 50 minutes

ingredients: 2 lbs cubed butternut squash. 1 small brown onion, halved and sliced. 1 large shallot, halved and sliced. 3 garlic cloves, smashed. 4 slices of bacon, thinly sliced. 1 tbs finely chopped rosemary. 4 cups chicken stock. 1 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender, blender or food processor. large heavy pot. optional 2 tbs finely chopped parsley for serving.

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start by heating a large, heavy pot over medium heat till the pan is nice and hot. add your bacon to the pot in a nice even layer and cook over medium heat until the bacon is nice and crispy. stirring every few minutes. about 8-10 minutes.

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use a slotted spoon to remove half the bacon to a paper towel to dry. reserve for serving. turn up the heat on your pot to medium high so the bacon fat gets nice and hot.

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add in the butternut squash and half the salt and pepper and allow it to start to brown. stir it only every few minutes. that browning is flavor! don’t rush it. after 7-10 minutes, when the squash is starting to soften and has browned a bit, push the squash to one side of your pan.

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add to the open side the onion, shallot and garlic so they start to cook down. season with the remaining salt and pepper. stir the onion mixture after a few minutes and cook until they start to become translucent. when they are starting to turn, toss the squash and onion mixture together till everything is well combined.

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add in the rosemary and stir well.

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pour in the chicken stock and bring the liquid to a boil.

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once your soup has boiled, reduce the heat so the soup is just simmering and cook for 5-10 minutes until the butternut squash is nice and tender.

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turn off the heat. using your immersion blender, or in batches in your blender or food processor, puree until your soup is nice and smooth.

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serve topped with reserved bacon and parsley.

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xo, a

butternut squash & bacon soup

prep time: 10 minutes

active time: 40 minutes

total time: 50 minutes

ingredients: 2 lbs cubed butternut squash. 1 small brown onion, halved and sliced. 1 large shallot, halved and sliced. 3 garlic cloves, smashed. 4 slices of bacon, thinly sliced. 1 tbs finely chopped rosemary. 4 cups chicken stock. 1 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender, blender or food processor. large heavy pot. optional 2 tbs finely chopped parsley for serving.

start by heating a large, heavy pot over medium heat till the pan is nice and hot. add your bacon to the pot in a nice even layer and cook over medium heat until the bacon is nice and crispy. stirring every few minutes. about 8-10 minutes. use a slotted spoon to remove half the bacon to a paper towel to dry. reserve for serving. turn up the heat on your pot to medium high so the bacon fat gets nice and hot. add in the butternut squash and half the salt and pepper and allow it to start to brown. stir it only every few minutes. that browning is flavor! don’t rush it. after 7-10 minutes, when the squash is starting to soften and has browned a bit, push the squash to one side of your pan. add to the open side the onion, shallot and garlic so they start to cook down. season with the remaining salt and pepper. stir the onion mixture after a few minutes and cook until they start to become translucent. when they are starting to turn, toss the squash and onion mixture together till everything is well combined. add in the rosemary and stir well. pour in the chicken stock and bring the liquid to a boil. once your soup has boiled, reduce the heat so the soup is just simmering and cook for 5-10 minutes until the butternut squash is nice and tender. turn off the heat. using your immersion blender, or in batches in your blender or food processor, puree until your soup is nice and smooth. serve topped with reserved bacon and parsley.