Posted in Allergy Free, Dinner, Gluten Free, Yeast and Quick Breads

GF/DF/EF Almond Flour Tortillas

These are fast, fluffy, and super tasty. My kids ate them fresh off the hot griddle. I didn’t mention the word allergy free. They thought they were getting a treat. 

   
 
GF/DF/EF Almond Tortillas

By: Bekie A

1 cup almond flour

1 cup GF flour mix (I like King Arthur or Namaste. For this recipe, I used King Arthur) 

1/4 cup good olive oil

1/4-1/2 cup warm water

1 tsp or a dash more of sea salt

Makes: 7-8 tortillas

Directions:

Mix together the flour as and salt. Make a well in the center and add the oil. Add 1/4 cup of the warm water. Stir. Add more water (up to 1/2 cup) until dough forms.   

Pinch off a small ball about 3-4 inches. Pat with flour on a board. Roll out in a circular motion from the center.  
 Use a pastry cutter, or pizza cutter to cut a nice circle. The dough will be fragile. Do not lift with your hands. Use a large spatula to transfer to a hot griddle or iron skillet (on high heat).

   Once it begins to bubble, flip over. 

  

It should have nice markings. Serve with your favorite filling or use as pizza dough.

***if you can have eggs, substitute 1/4 of the water for egg whites.

  

Posted in Breakfast, Yeast and Quick Breads

Parmesan Bacon Scones

Warm, savory, buttery, cheesy scones with bits of bacon to please those that insist they must have meat with every meal. Plate with fresh fruit to balance the palate. 

  
Parmesan Bacon Scones

By: Bekie A

3 1/2 cups of self-rising flour

1/4 cup sugar

1/2 tbsp salt

1 stick melted butter

4 Tbsp of avocado mayo or avocado oil

1 cup of whipping cream plus 2 Tbsp for brushing

1/2 cup of half n half 

1 egg

1 cup of freshly grated Parmesan 

1 cup of crumbled cooked bacon

Directions:

Whisk together flour, sugar, and salt. Stir in Parmesan. Make a well in the center.

  

Separately whisk the cream, half n half, egg, butter, and mayo together. Pour into the center of the flour mixture. Pour the crumbled bacon on top. 

  

Stir gently until the mixture comes together and forms a thick dough. You may need to add 2-4 Tbsp of water.

  

Pat into a 2-3 inch disc on a floured surface. Sprinkle with more flour.

 
Using a biscuit cutter ( I used my grandma’s ❤️) or a large glass, cut biscuits gently. Spread 1-2 inches apart on a large cooking stone or iron skillet. 

  

Brush tops of the scones with the remaining 2 Tbsp of cream. Bake on 425 for 12-15 minutes until golden.

   

   

 

Posted in Breakfast, Dessert, Yeast and Quick Breads

Texas Chocolate Pound Cake

Get your holiday on Texas style with buttery, chocolate pound cake. With a hint of cinnamon and coffee, this bread is hearty with layers of indulgent deliciousness. 

  
Texas Chocolate Pound Cake

By: Bekie A

1 cup of softened salted butter

 1 tsp sea salt

5 large eggs

1/2 cup coconut oil

2 cups of sugar

1 cup of brown sugar (don’t have it? Use regular sugar and add 1 Tbsp of molasses) 

2-3 Tbsp of dark coffee 

1 cup whole milk 

2 tsp vanilla 

1 tsp of cinnamon

1/2 tsp baking powder

3 cups of flour

1/2 cup plus 2 Tbsp of cocoa powder 

Optional add ins: 1 cup of chocolate chips and 1 cup of finely chopped Texas pecans 

Directions:

Mix together butter, coconut oil, and sugar. Once creamed, add in vanilla and coffee. Whisk eggs separately and then add into the butter mixture and stir until well combined. In a separate bowl, whisk together flour, cocoa powder, sea salt, baking powder, and cinnamon. Alternate adding the flour mixture and the milk into the butter mixture with mixer on low until combined.  

Pour into a buttered bundt cake pan or 3 9×5 pans. Sprinkle sugar over buttered pans before adding the batter. Sprinkle the tops with more sugar. Bake on 350 for 25-40 minutes until baked through, puffed, and the center comes out clean with tested with a toothpick. 

   

 

Posted in Breakfast, Yeast and Quick Breads

Cottage Buttermilk Biscuits

This is a variation to my normal buttermilk biscuit recipe. They have more body and texture providing a tasty base for sausage biscuits.

No filter needed for these pics:

  
Cottage Buttermilk Biscuits

By: Bekie A

1 stick melted butter

1 cup of buttermilk or milk plus 2 tsp of vinegar

1 cup cottage cheese

3 tbsp sugar

1 tsp salt

1 tsp yeast

3-4 cups of self rising flour 

Directions:

Whisk together 3 1/2 cups of flour, sugar, salt, and yeast. In a separate bowl, mix together buttermilk, cottage cheese, and melted butter. Make a well in the flour mixture. Pour in wet mixture. Stir until the dough comes together. Add extra cup if needed. Pat onto a floured surface into a 2-3 inch disc. Dip biscuit cutter into flour between cutting. 

  

Brush the tops of the biscuits with milk or cream.

  

Bake on 425 for 14-15 minutes until golden on top.

   

   

Posted in Breakfast, Yeast and Quick Breads

Bacon Cheese Rolls

Do you need a special occasion breakfast or an easy gift of food? This delicious dish uses the Garlic Roll recipe to create these beauties. 

 No filter  
 Bacon Cheese Rolls

By: Bekie A

Dough Recipe:

1/2 cup warm water1/2 cup warm milk

2 Tbsp yeast

1 stick melted butter

2 Tbsp Olive oil

1/3 cup sugar

2 Tsp sea salt

1Tbsp Garlic Salt

2 eggs whisked

4 cups of flour

-For an easy dough, add yeast to warm water until foamy. Throw everything (remaining ingredients) either in a bread maker or a mixer on a dough setting. If using a bread maker, allow it to knead and rise. If using a mixer, knead for 5 minutes and then allow to rise until doubled.

Filling:

2 cups of cheese

4 Tbsp melted butter

1 1/2 cups of crumbled bacon

Directions 

Roll dough onto a floured surface. Roll into a large rectangle. Spread with melted butter. Sprinkle cheese and bacon on top. Roll up into a sphere. Slice 1 1/2 inches thick. Place in 2 13×9 pan 1/2 inch apart. Makes 15. Allow to rise for 15-20 min. Bake on 350 for 15 minutes. 

  

Posted in Breakfast, Dessert, Yeast and Quick Breads

Homemade Pop-Tarts

I tried several homemade pop tart recipes and they ranged from buying store bought pie dough 👎to a time-consuming, overnight delicate, fancy pastry dough full of butter. Don’t get me wrong, I love butter. But, I need something in between. I want fast, unprocessed and flavorful.  My niece and daughter were all about it. With a fork in hand, the girls helped me create this fun recipe. It took 20-25 minutes from start to finish including baking time. I call that a 👍. Bonus, all five of my taste testers gave it the green light 👊👏for the blog.

  

Homemade Pop-Tarts

By: Bekie A

1/2 cup of Coconut oil

1 Tbsp butter

1/2 tsp salt

1 tsp honey

1 tsp vanilla

1 Tbsp sugar

1 egg

1/2 cup ice water

2 cups of flour

-Makes 6-8 pop tarts

Directions:

Using a fork, mix together everything but the water and flour. Once thoroughly combined, add the flour. Mix with the fork until crumbly. Make a well in the center and add in ice water. Combine gently and knead 2-3 times. 

Quick option: dump all of the ingredients into a processor minus the water. Turn on low and add in ice water until combined into a mound of dough.

Put into the freezer for 5 min to chill. Meanwhile, set out fillings. You can use Jams, fresh fruit, nut butters, etc. Be creative. We decided to make plum (1-2 Tbsp of plum jam), s’mores, and a savory bacon and cheese. Divide the dough into two and roll out on a floured surface. Using a pastry or pizza cutter, cut into equal size squares. 

Put filling into the center of the squares. 

Smores: 3-4 marshmallows, 1 Tbsp graham crackers crushed, 2 tsp choc chips
2 tbsp of bacon bits, 2 tbsp of shredded cheese

Beat an egg with 1 Tbsp of water. Place an equal size square on top and brush with the egg yolk mixture. Seal edges using a fork. Place on a baking stone.  

Bake on 370 until golden for 8-12 minutes. 

Top with powdered sugar or drizzle with icing. We used leftover coconut cream icing that I had made for the banana cake. 

  

Posted in Breakfast, Must Make, Yeast and Quick Breads

Strawberry Basil Cream Muffins

I promised you tons of strawberry recipes and here is one that is a keeper! My kids nicknamed these the “Glorious ones” because they loved these muffins so much. The bits of strawberry with specks of basil make a beautiful display on a cake stand along with the finishing strawberry balsamic lattice glaze.    

 

  
 Strawberry Basil Cream Muffins

By: Bekie A

Dry:

2 1/4 cups of self-rising flour

3/4 cup raw sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 cup of rolled oats

2 Tbsp of raw sugar for dusting

1 cup of diced strawberries (about 6 large)   

Wet:

2 large eggs beaten 

1 1/2 cups of whipping cream mixed with 1 1/2 tbsp of strawberry vinegar ( if you don’t have strawberry vinegar, use regular & add 1/2 tsp of strawberry extract)

1/2 cup of melted ghee or butter

2 tsp of vanilla

1 tsp lemon zest

2 large strawberries lightly pureed with 3 large basil leaves (still chunky-not smooth)  

Directions:

-Whisk together dry ingredients except for the 2 Tbsp of raw sugar and strawberries. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in diced strawberries and stir again. 

Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins. 
Glaze:

1/4 cup melted butter

1 cup powdered sugar

2-3 Tbsp of strawberry balsamic

–Stir together until thin. Lattice with a spoon over the top of the cooked muffins.   

   
 

Posted in Breakfast, Dessert, Yeast and Quick Breads

Strawberry Balsamic Scones

Strawberries are in season and sweeter than honey right now. So be prepared for tons of strawberry recipes. My kids are huge fans of scones, especially with a glaze that has a zing-zang strawberry finish.


Strawberry Balsamic Scones

By: Bekie A

2-3 large strawberries diced

2/3 cup of whipping cream

1 egg beaten

1/2 cup sugar

3 Tbsp melted butter

1 tsp salt

1 tbsp strawberry balsamic

2 1/2 cups of self rising flour plus more for dusting/cutting

1 tsp baking powder

2 tsp lemon zest

2 tbsp of milk for brushing top of scones

Mix dry ingredients together first. Mix wet ingredients separate. Do not add the diced strawberries yet. Make a well in the center of the dry ingredients. Pour in wet and stir together gently. Add in diced strawberries with your hands and pat dough into a 2 inch disc. Cut with biscuit cutter. Place on a cooking stone or double cookie sheet. Brush tops with reserved milk. Bake at 400 for 12-15 min until golden. Once cooked, Dip immediately into glaze or spoon glaze over the top. Allow to set 5 minutes.

Glaze

1/3 whipping cream or whole milk

1 cup powdered sugar

1 tbsp strawberry balsamic

1 Tbsp Strawberry Jam

1/2 tsp vanilla

Mix all ingredients together. Whisk until thin.

Posted in Breakfast, Must Make, Yeast and Quick Breads

Friday Morning Chocolate Chip Cream Muffins

These are possibly the best muffins I have ever created. With their bakery-style finish and buttery texture, my kids voted these “the best of the best.” Because of the decadence, these are reserved for Friday Morning. I call these T-Cake’s muffins because they were first inspired by her Friday morning hunger for dark Chocolate. With a spoon in hand, she helped whisk up the first batch. Here’s to many more Friday Mornings!

 

get in my tummy!

Friday Morning Chocolate Chip Cream Muffins 

By: Bekie A

Dry:

2 cups of self-rising flour

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 cup of rolled oats

2 Tbsp of raw sugar for dusting

1 1/4 cup of dark chocolate chips

Wet:

1/2 cup of egg whites or 2 large eggs

1 1/2 cups of whipping cream mixed with 2 tsp of vinegar

1/2 cup of melted ghee or butter

2 tsp of vanilla

Whisk together dry ingredients except for the 2 Tbsp of raw sugar and chocolate chips. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in chocolate chips and stir again. 

 

 

Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins. 

 

Posted in Breakfast, Gluten Free, Yeast and Quick Breads

GF Quick Quinoa Egg Bread

This is an easy gluten-free sandwich bread. You will have homemade goodness in 30 minutes or less. It’s very hearty; so you can slice it thin and pile it high. It won’t crumble like other gluten-free options. It will hold it’s own.  You can also add in other spices to compliment your main dish.

GF Quick Quinoa Egg Bread

By: Bekie A

1 cup of quinoa flour

1/4 cup brown rice flour

1 tsp salt

1 Tbsp sugar

1/2 tsp baking soda

1 tsp baking powder

2 Tbsp cornstarch

6 large eggs (beaten)

2 Tbsp Greek yogurt

1/2 cup of melted butter or oil of choice (coconut or Olive oil, or ghee will both work)

-Combine wet ingredients and dry ingredients separately. Make a well in the dry ingredients and add in the wet. Combine thoroughly and pour into a buttered 8 or 9 inch bread pan. Bake at 350 for 25-30 minutes until golden.

Store in the fridge to keep fresh.