This looks like a great recipe ! Iwant to make it for my family because my family is mostly gluten free .
16 ounces old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
10 ounces unsalted butter, room temperature
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 a cup of raisins (optional)
Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.
Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour. Add the baking powder, cinnamon and salt and pulse to combine.
Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine. Stop to scrape down the sides of the bowl, if necessary.
With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined. Stop once to scrape down the sides of the bowl. Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound. Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges. Remove the pans from the oven and let the cookies cool on the pans for 2 minutes. Transfer the cookies to a cooling rack to cool completely.
click here to view the site I found it on .
his is by far my favorite muffin recipe ! And to tell you the truth I only like pumpkin in pies , but this recipe really brightens up my perspective ! So if you like pumpkin you’ll love this recipe !!!!! you can also use this recipe for dessert !
So I found this recipe on “The Pioneer Woman” . She has a really cool blog ! So click here! she post TONS of recipes !
- this is what mine looked like this morning
- thees are filled! yum yum 😀
So enough talk , here is the recipe :
- Muffin Ingredients:
- 1 cup All-purpose Flour
- 1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1-1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 4 Tablespoons Butter, cut into pieces
- 1 cup (heaping) Pumpkin Puree
- 1/2 cup Evaporated Milk
- 1 whole Egg
- 1-1/2 teaspoon Vanilla
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- FOR FROSTING:
- 1/4 cup Softened Butter
- 4 ounces, weight Cream Cheese
- 1/2 pound Powdered Sugar
- 1/2 teaspoon Vanilla
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
I love the frosting ! What I do is push my star point tip into the cupcake and then squirt it out so that it fills the muffin/cupcake , and you can also decorate the top! I love to decorate , it is actually my favorite part about cooking.
hope you enjoy !
Here is an AWESOME gluten free muffin recipe ! The one thing i love about them is that they are moist ! You don’t find a lot of gluten free muffins that arn’t stiff . I like to mix in the topping to give the whole muffin some sweetness!
Cook time: 15 minutes
cup nut butter
2 medium sized bananas
2 large eggs
1 teaspoon vanilla
2 tablespoons of raw honey
½ teaspoon baking soda
1 teaspoon apple cider vinegar
Toppings: pecans , and chocolate chips
Preheat oven to 400 degrees F.
Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
Blend until well mixed.
Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
Add additional toppings of your choice to each muffin and lightly stir into each cup
Cook time: 15 minutes
All credit goes to Halle from Whole lifestyle Nutrition
this is the crape recipe :
1 cup of milk
2/3 of a cup of flower
1 pinch of salt
1 and 1/2 a teaspoon of oil (or butter )
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter. Make sure they are not to thick.
click here to learn how to pour the crape on pan correctly .
this is the filling recipe that is awesome !
I got this AMAZING !!! recipe from – http://allrecipes.com/recipe/crepes-2/
melt the butter . then mix all ingredients in the order given .
bake at 350 f in 9×13 inch pan gressed well for 20-30 mins .
enjoy ! 😀
The other day we went to a place and got some fresh milk just out of the cow and it is amazing! and so creamy. In the morning when you go to get cereal and milk it is all creamy!!I am lactose and talarent so my mom said “maybe the fresh milk will help your stomach” and guess what… it did!!!!! the fresh milk idea might make you think ”know way we have this milk from the store and fresh milk might be even be more expensive” But no it is not. anyway I just wanted to share my happiness and no stomach ache with you guys.