Gluten-Free Baked Vanilla Sprinkle Doughnuts

Posted on by aurorameyer
Gluten Free Baked Vanilla Sprinkle Doughnuts

Like everyone else, thanks to COVID-19, we have spent the last three-plus weeks at home. This means Miss A and I have been doing quite a bit more baking. We’ve mastered several modified recipes and so far, this Gluten-Free Baked Vanilla Sprinkle Doughnuts is our favorite.

Gluten Free Baked Vanilla Sprinkle Doughnuts

Gluten-Free Baked Vanilla Sprinkle Doughnut

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Course Breakfast
Cuisine American

Ingredients
  

  • 2 1/3 cups all-purpose gluten-free flour We used Krusteaz Gluten Free All Purpose Flour.
  • 1/3 cup blanched almond flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup almond milk or other milk of your choice
  • 1/2 cup full-fat plain Greek yogurt
  • 2 large eggs
  • 1/2 cup olive oil You can use melted butter
  • 1 teaspoon vanilla extract
  • Rainbow sprinkles or other sprinkles of your choice
  • Your favorite frosting We are partial to chocolate frosting

Instructions
 

  • Preheat the oven to 425°F. Spray a doughnut pan or muffin pan with nonstick cooking spray and set aside. Combine the gluten-free flour, almond flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Whisk together with a fork until completely combined.
  • In a separate mixing bowl, add the almond milk, yogurt, and eggs. Whisk until smooth. Add in the olive oil and vanilla extract. Whisk again until smooth.
  • Pour the wet ingredients into the dry ingredients, and stir until they are fully combined and there are no dry spots. The batter will be thick and sticky. (If it is too dry add a bit more milk, if it is too wet add more gluten-free flour.)
  • Using an ice cream scoop, scoop the batter into the greased pan until they are filled 3/4 of the way.
  • Bake for 12 to 15 minutes, until a toothpick comes out clean. The doughnuts will be golden-brown. Allow to cool on a wire rack before frosting.
  • Once the doughnuts are cooled, frost them with your favorite icing. We're partial to chocolate
Tried this recipe?Let us know how it was!

Flourless Banana Muffins

Posted on by aurorameyer

Flourless Banana Muffins

I'm a rather big fan of banana muffins. Mostly because they're just as tasty as banana bread, but cook faster and are easier to transport. Plus, you can add all kinds of things, like blueberries, to them and they're still wonderful. My usual recipe calls for flour, but some how we were out. So I found this recipe from Chase and Em's blog. With a few modifications, I had some super fast, delicious, friend-worthy muffins.
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Servings 18 muffins

Ingredients
  

  • 2 cups and 1/2quick cooking oats regular plain old Quaker is what we used
  • 1 cup vanilla yogurt we used HyVee brand. Feel free to use plain. The original recipe called for Greek.
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp and 1/2baking powder
  • 1/2 tsp baking soda
  • 2 ripe bananas

Instructions
 

  • Preheat oven to 400 degrees.
  • Spray muffin tin with non-stick cooking spray or line with silicone or foil liners.
  • Grind the oatmeal into oatmeal flour (we used our coffee grinder for this, a half cup at a time) and put in a mixing bowl. Mix in the rest of the ingredients, mashing the banana.
  • Pour into the coated or lined muffin tins (ours took about a half cup each) making sure to leave room for the muffins to rise.
  • Bake for 15-25 minutes, or until toothpick comes out clean. Our oven took a little more than 20 minutes. Just set a timer for 15 minutes, check, if necessary add another 5 , check, and then keep a close eye after that.

Notes

Just as easy as the old standby box mix, these muffins were wonderful. We ended up freezing about half and they are just as good warmed up in the microwave for about 30 seconds
Tried this recipe?Let us know how it was!

Bibimbap

Bibimbap

 

Yum

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 Bibimbap
We've tried a number of bibimbap recipes and this one from My Korean Kitchen is hands down our favorite. It's easy enough for a weeknight meal and can be loaded with a ton of veggies. Plus it makes more than enough for lunch the next day! We had to make a few tweaks because we had trouble finding all of the ingredients regularly, but even with the modifications, this dish is filling and delicious!
Cuisines Asian
Servings
servings
Ingredients
Meat and meat sauce
Bibimbap sauce
Vegetables and other
Cuisines Asian
Servings
servings
Ingredients
Meat and meat sauce
Bibimbap sauce
Vegetables and other
Instructions
  1. For meat, mix the ground beef with the meat sauce ingredients. Marinate the meat for at least 30 minutes while you are working on the other ingredients. We usually make the meat mixture first and let it sit while we chop the veggies.
  2. Then chop the veggies into julienned strips. We usually combine the carrots, peppers and onion but leave the spinach and mushrooms to their own pans.
  3. Mix the Bibimbap sauce ingredients in a bowl.
  4. Add some sesame oil and 1/4 tsp of fine sea salt in a pan and cook the carrots, peppers and onion on medium-high to high heat for 2 to 3 minutes or longer if you liked them more caramelized.
  5. Remove the carrots, peppers and onion from the pan and place on a plate. Add some more sesame oil, another dash of salt and a bit of garlic and saute the spinach and mushrooms.
  6. Cook until the spinach is wilted.
  7. Remove from the pan and add to the plate with the other veggies.
  8. In the same pan, add some more sesame oil and cook the meat on medium-high to high heat. It takes about 5 to 8 minutes to thoroughly cook it. When the moisture has evaporated and the meat is cooked through, remove from heat and drain.
  9. In another pan (trust me on this one do not try to reuse the same pan you sauteed the mean in!) make fried eggs. (As the original recipe stats and is spot on: "While sunny side up is common, you can make them per your preference.")
  10. Ladle the rice into bowls and add the vegetables, meat and egg. Cover with the sauce!
Recipe Notes

My opinion:
I've eaten this dish three days in a row and I'm still not sick of it! You can also substitute ground pork or chicken for the beef. If you plan to use ground chicken, make sure you get ground chicken thighs. The ground chicken breast is too dry.

p.s. even our toddler likes this without the spicy "sauca."

Langlois Stuffed French toast

Finished stuffed french toast
This is another recipe J and I learned to make while at the amazing Langlois Culinary Crossroads. It is perfect for a new year’s day breakfast or brunch. While it looks complicated, it’s actually pretty easy. The hardest part os stuffing the brioche!

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 Langlois Stuffed French toast
Servings
servings
Ingredients
Bread and filling ingredients:
Custard ingredients:
Servings
servings
Ingredients
Bread and filling ingredients:
Custard ingredients:
Instructions
  1. Cut the Brioche into about 6 2 by 2 rectangular pieces. Using a skewer precut the hole for the filling. You will have to turn it around to make a hole larger than the skewer. This is where slightly stale bread comes in handy.
  2. In a medium-sized bowl, beat the softened cream cheese, powdered sugar, vanilla and lemon zest and juice together on medium speed until well blended.
  3. Put the filling into a ziptop bag. Cut off the corner. Pipe into the skewer holes.
  4. If this doesn't work, you can make a sandwich by making a pocket (think pita pocket), just make sure to only cut through one side of the bread or it will be more difficult to brown. Set this aside.
  5. In another medium-sized bowl, beat the eggs, milk, sugar, vanilla and salt. Dip each piece of stuffed bread into the custard and turn once to completely coat. Cover and chill for at least 30 minutes (overnight is better!) but no longer than 24 hours.
  6. When you're ready to cook, preheat the oven to 350 degrees.
  7. In a large skillet melt the butter over medium to medium-high temperature.
  8. Brown each piece of stuffed bread on all sides. Do not move it around. Do not check and see if it's browning.
  9. Let it sit longer than you think it needs to. About 5 minutes per side.
  10. Place the browned pieces into a casserole dish and cook in the oven for about 10 minutes. Garnish as you please and serve.

My opinion:
Sometimes we cover this in powdered sugar, other times maple syrup. It’s just as good alone though. We’ve served this to friends and family and everyone has raved about it each time.

Vietnamese Bo Luc Lac


As the arrival of our daughter gets closer, J and I have started perfecting some of our favorite restaurant dishes at home. We finally got this dish perfect and couldn’t be happier. The original recipe can be found here.

Print Recipe
 Vietnamese Bo Luc Lac
Servings
people
Ingredients
Beef Marinade Ingredients : makes the gravy
Dipping Sauce Ingredients (this is our favorite part it really brings the whole dish together!)
Non-sauce Ingredients
Servings
people
Ingredients
Beef Marinade Ingredients : makes the gravy
Dipping Sauce Ingredients (this is our favorite part it really brings the whole dish together!)
Non-sauce Ingredients
Instructions
  1. Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hours let marinate in the refrigerate. (Note: If you're thinking ahead (like we occasionally do), feel free to combine the beef and the marinade and freeze the mixture. Then you can just take it out of the freezer and put it in the refrigerator when you leave for work.)
  2. Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet. It should look something like this:
  3. Thinly slice the red onion and use about 3-4tablespoons tablespoons the vinaigrette to pickle and set aside covered in fridge for about 10 minutes (longer is better here too!). Prepare bed of lettuce and tomatoes in a serving platter and set aside.
  4. Heat a large wok or pan over high heat.
  5. Add about 2 tablespoons cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary. This will sear the beef so it looks like this:
  6. Transfer beef to bed of watercress and tomatoes.
  7. Drizzle another 3-4 tablespoons of vinaigrette over the beef and greens and top with pickled red onions.
  8. Lastly, squeeze lime juice over salt and pepper in a small bowl and use for dipping the beef, or feel free to just drizzle it on.
  9. The dipping sauce should look like this:

My opinion:
This has to be in my top 10 favorite dishes of all time. I love the veggies and the balance of all five flavors. I also love that the rice isn’t even really necessary for this to be a filling meal. Plus even if you do all the prep work right before dinner, the whole start to finish time is only about 30 minutes.