DIY Halloween Candy: lollipops

Last week I began on a quest to make some of my own Halloween Candy for my family, and I started by making Peanut Butter Cups {Dairy Free}.

This week I continue on this quest with another DIY Halloween Candy post: Lollipops.

My kids are cheering as this is a standby favorite of theirs.

Come over and join me over at From Scratch Club, where I am blogging about these DIY lollipops.

And as a bonus, you can learn how to easily make your own food coloring.

 

By Becky with 0 comments
Swapping it: October

It was Food Swap time again this past weekend with the From Scratch Club.

Every month I am excited to see what the other swappers have brought and to sample their goodies.

This is what I brought:

Pumpkin Spice Syrup

Perfect for drizzling in my latte.

Want the recipe? I got it from Baker Girl.

Here are some pictures of the awesome loot that the other swappers brought.

 

 

and

DRUM ROLL…..

This is what I brought home:

small batch roasted Sumatra coffee beans, roasted by Heather F

Apple Cider from Christine

pumpkin ice cream from Nicole

classic ketchup + raspberry vinegar hot pepper grain mustard made by Christina

3 flavors of tea blends, packed and created by Leah

cinnamon lip balm, made by Deb

Last night I ate my fair share of the pumpkin ice cream. I am typing this while sipping on a hot cup of  Leah’s “Autumn Spice Chai Blend” tea.  Next up, I will put on some cinnamon lip balm, then take my kids to their gymnastics class.  When we get home, I plan on spreading some of the hot pepper grain mustard on my sandwich, then drinking a glass of some delicious apple cider.  The coffee beans, those will be my afternoon hero when I use them to make a soy latte (and pour in some of my pumpkin syrup).  Its a day full of delicious foods and goodies.

Thanks to all of you for the lovely swap items. I look forward to next month!

 

 

 

By Becky with 5 comments
DIY Halloween Candy: Peanut Butter Cups {Dairy Free}

Halloween is around the corner, and stores have been filing their aisles with packages of chocolate for what seems like months.  If you are like me, you probably have candy on your mind.  To counter all the harmful ingredients in the store bought candies, I was on a quest to have homemade, DIY Halloween candy for my family this year.

First up: Peanut Butter Cups {Dairy Free/Gluten Free}

Join me over at From Scratch Club to see the pictures, get the details, and find out more about the recipe. This is part 1 in a 3 part DIY Halloween Candy series, so be sure to check back for more candy making fun.

By Becky with 6 comments
Dairy Free Caramel Corn

Want to know a way to score huge points with your kids?

Make them caramel corn.

If your kids think regular popcorn is good, then they will think you are a super hero for making them caramel corn.

Well, at least that is what happens at my house.

If you are on a dairy free {and/or gluten free} diet, it can be hard to find caramel corn that meets those dietary restrictions. By making your own caramel corn, you are not only going to impress your kids, but you can be sure that everyone in your household can actually eat it. That is a double win.

Dairy Free Caramel Corn

{PRINT RECIPE}

Ingredients

  • 16 cups plain popped corn
  • 1 cup brown sugar
  • 1/2 cup Earth Balance Vegan “Buttery Spread”
  • 1/4 cup light corn syrup {or use brown rice syrup}
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat over to 200°
  2. Place the popcorn in 2 large bowls. {You can try to use one, but I have found it is easier to stir it if its separated into 2 bowls}
  3. In a saucepan, heat the sugar, Earth Balance “buttery spread”, corn syrup {or brown rice syrup} and salt.
  4. Stir occasionally until the mixture is bubbling around the edges.
  5. Once bubbling, cook over medium heat for 5mins WITHOUT stirring. Then, remove from heat.
  6. Stir in baking soda and vanilla, then mix to combine (it will get foamy).
  7. Pour the caramel sauce in even amounts over the popcorn. Mix well to coat all pieces of corn.
  8. Spread the popcorn onto 2 – 9×13 pans.
  9. Bake for 1 hr, stirring every 15mins.
  10. Store in airtight container

NOTE: if you find that after a day your caramel corn is sticky, put it back on a large pan and cook it at 200° for 15mins. This will do the trick!

Copyright©2011 The Mixing Bowl Diary. All Rights Reserved

 

 

 

 

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By Becky with 8 comments
Apple Cider Donuts {Gluten Free, Dairy Free}

It’s apple season.You know what that means?

 

Donuts. Cider Donuts.

If you live anywhere near an apple orchard, then you are bound to know what a “cider donut” is.  For those not familiar with the awesomeness of a cider donut, basically it’s a fried donut dunked in sugar.

You might be saying, “whats the big deal? I can get that at any donut shop”.

The big deal is that these donuts have magic inside them.  Ok fine, not magic, but apple cider {or at the very least cinnamon and spices}. The moment these cider donut comes out of the fryer, they are immersed in sugar. Coated. Fully loaded with sparkly goodness.  These donuts are one of the reasons my family likes to go to the apple orchard so much, just so they can bring some of these home.

Being Gluten Free though, you tend to miss out on these yummies.

Not any more, I say.

Not. Any. More.

These donuts are baked, not fried, but still pack the same delicious donut taste with each bite.

Recipe: Apple Cider Donuts {Gluten Free, Dairy Free}

{PRINT RECIPE}

Ingredients

  • 1/4 cup Earth Balance Vegan Buttery Spread
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup canola oil
  • 2 eggs
  • 3 tablespoons boiled cider*
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 2 teaspoons xanthan gum
  • 2 2/3 cup All Purpose GF flour {I use a superfine brown rice flour mix}
  • 1 cup Dairy Free milk
  • 3 tablespoons cinnamon sugar {optional}
  • 3 tablespoons Earth Balance vegan buttery spread, melted {optional}

*Boiled Cider can be bought from King Arthur Flour {http://www.kingarthurflour.com/shop/items/boiled-cider-1-pint} or can be made yourself at home. Simmer a gallon of apple cider in a pot until there is a thick concentrate left. This will take a while, but it is worth it. Store in the fridge.

Instructions

  1. Preheat oven to 425°. Grease donut baking pans with cooking spray {find them here, or here}
  2. In a mixing bowl, cream together the Buttery Spread with both sugars.
  3. Add in the oil and mix until combined.
  4. Add the eggs and boiled cider to the mixing bowl and mix well.
  5. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt and xanthan gum.
  6. Add the flour to the mixing bowl and beginning mixing slowly. While the mixer is still on, slowly pour the milk into the mixer and continue to mix slowly.  Mix well until fully combined and batter looks smooth.
  7. Spoon the batter into the prepared pans and bake the donuts for 10-12 mins.
  8. Remove from oven and let cool slightly.
  9. Optional: If desired, spread melted butter over top of each donut, then sprinkle cinnamon sugar on top. {Or dip donuts in a bowl with the melted butter, then roll in the cinnamon sugar}.

Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.

 

By Becky with 17 comments
Fall Harvest Upside-Down Layer Cake

Earlier this year I made this Gingerbread Pear Upside-Down Cake. The cake was flavorful, the pear-sugar layer was delicious. It was a lovely combo.  After picking pears recently this Fall I had memories of this cake and wanted to revisit it.

I decided to use the same basic recipe, but to turn it into a layer cake.

This recipe is fantastic with pears, but would also be delicious with apples, making it a truly versatile Fall Harvest Cake.

Recipe: Fall Harvest Upside-Down Layer Cake {Gluten Free, Dairy Free}

{PRINT RECIPE}

Ingredients

  • 1 cup brown sugar, separated
  • 2-3 pears, sliced thinly
  • 1 ½ cup All Purpose GF Flour {I use a brown rice flour mix}
  • 1 ½ teaspoon xanthan gum
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup oil
  • ½ cup brown sugar
  • 2 eggs
  • 1/3 cup molasses
  • ½ cup Dairy Free buttermilk (make your own by combining scant 1/2 cup DF milk with 1 tablespoon lemon juice, then let sit for 5 mins)

Instructions

  1. Preheat oven to 350°.
  2. Oil your baking pans. {I used two 8” round baking pan. You could easily use large pans, but you will need more pear slices and sugar}
  3. Sprinkle ½ cup brown sugar over the bottom of each pan. Spread the pear slices over the brown sugar layer, making a pinwheel layout.
  4. In a mixing bowl, combine flour, xanthan gum, ginger, cinnamon, cloves, baking soda and salt.
  5. Combine the buttermilk with the molasses in a small dish
  6. In the bowl of a mixer, combine oil, brown sugar and eggs until smooth.
  7. Add the flour mixture to the mixer, alternating it with the buttermilk mixture. Mix until just combined.
  8. Pour the gingerbread cake batter into the two pans, over the top of the pears. Gently spread the batter to the edges of each pan.
  9. Bake for 30mins {or until cake bounces back when touched in the center. Let cool on a rack for 10mins.
  10. Gently slide a knife around the edges of the pan to loosen.
  11. Place a tray or dish {top side down} over the top of one cake pan. Flip the cake pan upside down and remove the pan. The cake will slide out easily. Now, take the second pan and carefully flip it over on top of the 1st layer. Remove the pan. The fruit layer should be on the top
  12. Serve warm, or at room temperature.  Add whip cream, if desired.
Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.


What other fruits have you made with an upside down cake? Would love to hear your ideas and stories!

 

 

I shared this recipe at:

Preheat oven to 350°. Oil your baking pans.

{I used two 8” round baking pan. You could easily use large pans, but you will need more pear slices and sugar}

 

Sprinkle ½ cup brown sugar over the bottom of each pan. Spread the pear slices over the brown sugar layer, making a pinwheel layout.

 

In a mixing bowl, combine flour, xanthan gum, ginger, cinnamon, cloves, baking soda and salt.

Combine the buttermilk with the molasses in a small dish

 

In the bowl of a mixer, combine oil, brown sugar and eggs until smooth. Add the flour mixture to the mixer, alternating it with the buttermilk mixture. Mix until just combined.

 

Pour the gingerbread cake batter into the two pans, over the top of the pears. Gently spread the batter to the edges of each pan.

 

Bake for 30mins {or until cake bounces back when touched in the center.}

Let cool on a rack for 10mins. Gently slide a knife around the edges of the pan to loosen.


Place a tray or dish {top side down} over the top of one cake pan. Flip the cake pan upside down and remove the pan. The cake will slide out easily. Now, take the second pan and carefully flip it over on top of the 1st layer. Remove the pan. The fruit layer should be on the top

 

Add whip cream, if desired.

 

NOTE: This cake works well with apples and peaches as well, making it a very versatile Layer Cake

By Becky with 5 comments
Apple Hermit Cookies {Gluten Free, Diary Free}

To me, Fall is more about the FOOD than about the WEATHER. {But that is probably why I have a food blog, and not a weather blog.} Yeah, Yeah..its getting colder. I got the memo. And yes, the trees are beautiful {that one, I do actually like}.

But also in Fall, the oven is on, the kitchen is warm, and something delicious is always baking away.

Enter, Apple Hermit Cookies.  The first of many Fall baking projects

The kitchen becomes a swirl of warm cinnamon, nutmeg and apples when you are making these little yummies.  Once you taste one cookie, you realize that they taste just like they smell.  These cookies are cake-like, not crispy or crumbly.

 

Recipe: Apple Hermit Cookies {Gluten Free, Dairy Free}

{PRINT RECIPE}

Ingredients

  • 1/2 cup Spectrum Shortening
  • 1 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 3/4 cup Gluten Free Brown Rice Flour mix {I use a superfine brown rice flour}
  • 1/4 cup sweet rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup chopped apple
  • 2/3 cup powdered sugar {optional, for frosting}
  • 1 tablespoon dairy free milk {optional, for frosting}

Instructions

  1. Preheat oven to 350º. Line cookie sheets with parchment paper.
  2. In the bowl of a mixer, combine shortening and sugar. Add in the egg and vanilla.
  3. In a separate bowl, whisk together the dry ingredients: flours, baking soda, cinnamon, cloves, nutmeg, salt and xanthan gum.
  4. Stir the dry ingredients into the wet ingredients.
  5. Add in the chopped apple and combine.
  6. Scoop cookie dough onto prepared baking sheets. Bake for 12-14 mins. {note, if you desire these cookies to be more crisp and gingersnap-esque, cook them for a few minutes longer}.
  7. Let cookies cool on a rack
  8. Optional: combine powdered sugar and dairy free milk to make a thin frosting. Drizzle frosting over cooled cookies.

Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.

—————————-

These cookies are a family favorite, and the sight {and smell} of them happily welcomes Fall each year.

 

 

I linked up with:

By Becky with 8 comments
Swapping it: September

Can you believe it is September already?

I can’t.

I actually think I am in denial about summer being over, and the cold, winter weather coming.

One good thing about this new month though: another food swap with From Scratch Club!

Here is what I brought to the swap:

Roasted Tomato + Olive Tapenade {adapted from A Farmgirl’s Dabbles}

 

Check out some of the items on the swap tables:

 

 

And here is what I took home:

 

Applesauce {Aiden}

Peach Lavendar Preserves {Jenna}

Sangria {Leah}

Roasted White Chocolate Covered Apple {Tracie}

Zesty Ketchup  {Stephen}

Wehani Rice Salad {Deb, not pictured because I ate it immediately!}

 

~Thanks to All Good Bakers for hosting!!

By Becky with 0 comments
Tomato-Basil Jam and Cornbread Muffins {Gluten Free, Dairy Free}

This is your lucky day.

Today I made two things to share with you. I know, I know..I am out of control.

I blame it on Fall.

Fall makes me want to cook and bake and make lists of things to cook and bake.

Today I am over at From Scratch Club,

making Tomato-Basil Jam & cornbread muffins {gluten free, dairy free}.

They are perfect together. Honest.

Come over and say hello…and check out the recipes!

 

By Becky with 2 comments
Hip Girls Guide to Homemaking

Author and blogger Kate Payne {Hip Girl’s Guide to Homemaking} was in my area for a book signing and food demo.  Kate taught everyone how to make fermented pickles and refrigerator pickles.  As a fun twist, she used green tomatoes in her pickling demo, encouraging us all to try pickling with a wide variety of vegetables {and even fruits!}

Check out Kate’s tour page to find out if she is coming to your area!

The From Scratch Club, who hosted the event, also held a mini food swap after Kate’s pickling demos.

Are you part of a local food swap?

If not, have you thought about starting one up with your friends?

Do tell…..

 

 

 

By Becky with 5 comments