Friday Faves-Gluten Free Lemon Muffins

I have several friends that must eat gluten free. I like to have a few simple gluten free recipes up my sleeve to offer them when we have gatherings in our home or at church. Today, one of those friends came by for tea and a visit, so I quickly made a batch of gluten free lemon muffins for her. The key ingredient is Pamela's Gluten Free Whole Grain Baking and Pancake Mix.

Gluten Free Lemon Muffins Recipe

1 1/4 cups Pamela's Gluten Free Whole Grain Baking and Pancake Mix

1 egg

1/4 cup buttermilk

1/3 cup sugar

1 teaspoon lemon extract

zest of one lemon

Preheat oven to 350 degrees.

Spray with non-stick spray or place six cupcake wrappers in muffin tin.

Stir all of the ingredients together until combined, but do not over mix.

Spoon batter into prepared muffin tin, filling six muffin cups about 2/3 full.

Bake 18-20 minutes in preheated oven until toothpick or cake tester 

inserted in center of muffin comes out clean.

For glaze - mix 1 cup powdered sugar with juice from freshly squeezed lemon 

and drizzle over muffins that are mostly cooled.

I don't have to eat gluten free, but I thought these muffins were pretty tasty myself!

Have a happy Friday everyone

and

a safe and blessed weekend!

 

             

Friday Faves-Easy Easter Cookie Bars

When I saw the recipe for M&M Cookie bars on Leslie's blog,

I knew I wanted to try them.

I chose to use peanut butter, (not peanut), M&Ms instead of the plain ones.

 I also chose to brown the butter and sprinkled the top of the bars 

with a wee bit of sea salt before baking them.

Oh my goodness!  These are so easy to make that you don't expect them to be such a 

soft, buttery, gooey, sweet, peanut buttery bit of heaven.

Click on Leslie's recipe and try it!

You won't be sorry!

(Leave her a comment and tell her Elizabeth sent you!)

It's almost Good Friday, friends.

Have a Blessed Good Friday

and 

Easter weekend!

 

             

Friday Faves...Hot Cross Buns

You still have time before Easter to gather your children or grandchildren,

don your aprons, and give baking Hot Cross Buns a try.

Even if they don't look perfect, I don't think you'll be disappointed in the taste.

HOT CROSS BUNS

Heat 3/4 cup milk in microwave until very warm to the touch, but not boiling.

Add 2 pkgs. dry yeast, (4 1/2 teaspoons yeast)

Add 1/3 cup sugar

Whisk all of the above and let sit until yeast is "proofed", which means it looks foamy and bubbly.

To this mixture add:

 1/2 cup vegetable or canola oil

3 lightly beaten eggs

1 teaspoon ground cinnamon

Mix together then add:

3 1/2-4 cups all purpose flour

Combine and knead with the dough hook on your mixer, or by hand, approximately three minutes.

Add 2/3 cup dried currants or raisins and knead to combine.

If dough is too soft add a little more flour when you add the dried currants.

Shape dough into ball.

Place into a large greased or non stick sprayed bowl and turn dough over once.

Cover with plastic wrap sprayed with non stick spray and let rise until double in size, 

about 1 1/2 hours.

(This is a good time to let the kiddos watch a movie, play outside, or play a game.)

Punch down the dough and let rest 10 minutes.

Shape into 18-20 round, smooth balls.

( Or, not so smooth if the kiddos are making them.  I may have tried to reshape a few.  Shhh! Don't tell!)

Place on greased baking sheet about an inch or so apart.

With a serrated knife, cut a shallow cross in the top of each bun.

Cover again and let rise until double in size, about 30-45 minutes.

Lightly brush the tops with a lightly beaten egg white.

Bake in preheated 375 degree oven for 12-15 minutes.

Remove from baking sheet and let cool on a cooling rack.

When cool, using a pastry tube, or a plastic freezer bag with one corner cut off, 

pipe a cross on top of each bun with a glaze made of 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla and a wee splash of milk.

Have a Happy Friday

and

a safe and blessed weekend!

 

             

My Favorite Sugar Cookie Recipe

Yesterday I picked up our two middle granddaughters from school, and together we made our favorite winter soup and some of our favorite sugar cookies.

I thought I'd repost the recipe so that you, too can make some sweet treats with someone you love.

My Favorite Sugar Cookies 

1 1/2 cups butter
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon vanilla
2 tablespoons milk
4 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
Cream together butter, sugar, eggs and vanilla until light and fluffy. Stir in milk. Sift together flour, baking powder and salt. Add to creamed mixture and incorporate well. Wrap and chill 1 hour.
Preheat oven to 375 degrees F.

Bake til edges are just golden on ungreased cookie sheet.

still following,

Friday Faves...Two Summer Desserts You Will Want To Try!

Last Sunday evening we had a gathering at our house for our church's leadership. Because I love to bake, I made the desserts and our guests provided the savory finger foods. In a bit of a risky move, I decided to make this Chocolate Zucchini Bread recipe for the first time. I doubled the recipe and baked it in a bundt pan. It was fabulous! It tasted like a moist and rich dark chocolate cake that you would never guess had zucchini in it!

I also made this simple loaf cake that has become a frequently made summer dessert when we have company. Topped with berries and homemade whipped cream and it's an instant favorite. Many of our guests topped the chocolate zucchini cake with the strawberries and whipped cream as well. YUMMMM!

I got the recipe from Rhoda at Southern Hospitality 

who posted this old clip from her mom on Instagram.

It's almost FRIDAY, friends!

Have a HAPPY, HAPPY Friday

and

a BLESSED weekend!

        

             

Friday Faves....Breakfast Cookies

I made these breakfast cookies this morning to share with a friend who was coming over for tea.

She has to eat gluten free.  I've posted this recipe in the past, but thought it was worth a repost. I hadn't made them in a while and had forgotten how simple and yummy they are!

The Breakfast Cookie recipe is found in 

Shauna Niequist's fabulous book, Bread and Wine.

As is my usual modus operandi, I tweaked the recipe.

Here's her recipe with what I did in parentheses.

Breakfast Cookies

In large bowl mix together:

3 large ripe mashed bananas

1/4 cup coconut oil (I used 1/4 cup peanut butter warmed in the microwave about 30 seconds)

1 teaspoon vanilla

Add and stir until combined:

2 cups rolled oats

2/3 cup almond meal

1/2 teaspoon sea salt (I used kosher salt)

1 teaspoon baking powder

2/3 cup shredded coconut

1/2 cup chopped walnuts

1/4 cup chocolate chips

Form the dough into 12 (1/4 cup sized) balls and place on parchment lined baking sheet.

Flatten the balls of dough a bit.

Bake 350 degrees for 14-16 minutes. 

These are not too sweet, full of nutrition, and great with a cup of coffee.

Even the hubs, who loves his morning eggs and toast, gave these a thumbs up!

It's almost FRIDAY, friends!

Have a HAPPY, HAPPY Friday

and

a BLESSED weekend!