opt oatmeal cookies

Huge Oatmeal Raisin Chewy Cookies

Chewy Oatmeal Raisin Cookies

These cookies are great on their own and are large enough to create a sandwich with some vanilla ice cream and freeze for later!

Ingredients
  

  • 1 Stick Unsalted Butter Room temp
  • ½ Cup Light Brown Sugar
  • 3 Tablespoons Granulated Sugar
  • 1 Egg
  • 1-½ Teaspoon Vanilla Extract
  • ½ Tablespoon Honey
  • ¾ Cup Flour
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 1-½ Cups Quick Oats
  • 1 Cup Raisins

Instructions
 

  • Cream the butter and sugars together
  • Add egg and beat in until the mix is fluffy
  • Add the vanilla and honey
  • In a separate bowl, mix all your dry ingredients together (except for oats & raisins) and gradually add to the butter-sugar mixture until incorporated.
  • Mix in oats and raisins
  • Roll into 2 inch balls and bake at 350 F degrees for 12 minutes
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opt Accra Banana Frit

Accra Banana (aka African Banana Fritters)

Accra Banana (aka African Banana Fritters)

Within the kitchens of West Africa, Accra Banana stands out as a sweet, and quick bite that can be enjoyed at any time of the day. Along with bananas, cassava or yucca root is blended together to create a tasty treat that is crunchy at first bite, and tender on the inside! School children purchase this snack during school times, but it is also enjoyed as an appetizer or pairing with other flavorful sauces! 

Ingredients
  

  • 6 Ripe to Overripe Bananas
  • 3 Pounds Grated Cassava This can be bought from the store or grated yourself
  • 1 Cup Garri substitute with cornmeal
  • 1 Teaspoon Brown sugar optional depending on desired sweetness
  • 1 Teaspoon Ground Cinnamon
  • 2 Teaspoons of Salt
  • Vegetable Oil for Frying

Instructions
 

  • Peel and cut bananas into chunks, and then place in a bowl
  • Mash bananas until they form a paste
  • Combine grated cassava, cinnamon, brown sugar, garri (or cornmeal) and salt to the mashed bananas. Mix well!
  • Place oil in a deep frying pan. Heat pan for about 7-8 minutes on medium-high heat. It is ready when you drop a tiny bit of the mixture in the oil, and it sizzles! Depending on your stove, this may be a heat setting of 7 out of 10, or 350-degree F
  • With a tablespoon of the banana-cassava mixture, form either small balls of about 1 inch in size, (or you can go crazy and make larger 2-3 inches mini patties)
  • Gently drop the balls in the oil (be careful of oil splatter). Repeat this process until you have enough for your guests
  • Cook until the fritters are at your desired brownness (about 10 minutes). Turning every few minutes or so.
  • Take the Accra Banana out of the oil when it is done, and place on paper towels or newspaper to absorb the excess oil
  • Serve the Accra Banana by itself, or with tea or coffee
Tried this recipe?Let us know how it was!
Pumpkin Scone

Pumpkin Scones-Gluten Free

Gluten Free Pumpkin Scones

I was at a local coffee shop where they offered gluten-free pumpkin scones and I fell in love. Of course, I had to try making them. So, I put on my baking hat (not really, I look bad in hats) and after a couple of tries, came up with this recipe.

Ingredients
  

  • 1 – 15 oz Can of Pumpkin Puree
  • 2 Cups Bob’s Gluten Free All-Purpose Baking Flour
  • 1 Cup White Sugar
  • ½ Bag of Dark Chocolate Chips
  • ½ Cup Chopped Pecans
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract

Instructions
 

  • Preheat oven to 400 degrees
  • In a large bowl mix the dry ingredients
  • Add whole can of pumpkin and vanilla, stir well- This mixture will be moist
  • Fold in the chocolate chips and pecans
  • Spoon 12 mounds on parchment paper covered baking sheet, about one inch apart
  • Bake for about 15 minutes, checking as they bake due to oven variables

Notes

These will look like biscuits
You can make these with a cookie scoop, making mini-scones, varying baking times. Because of the gooey dough, therefore they are not cut like traditional scones.
Tried this recipe?Let us know how it was!

I was at a local coffee shop where they offered gluten-free pumpkin scones and I fell in love. Of course, I had to try making them. So, I put on my baking hat (not really, I look bad in hats) and after a couple of tries, came up with this recipe.

Ingredients

  • 1 – 15 oz Can of Pumpkin Puree
  • 2 Cups of Bob’s Gluten Free All-Purpose Baking Flour
  • 1 Cup of White Sugar
  • ½ Bag of Dark Chocolate Chips
  • ½ Cup of Chopped Pecans
  • 2 Teaspoons of Pumpkin Pie Spice
  • 1 Tablespoon of Baking Powder
  • ½ Teaspoon of Salt
  • 1 Teaspoon of Vanilla Extract

Instructions

  1. Preheat oven to 400 degrees
  2. In a large bowl mix the dry ingredients
  3. Add whole can of pumpkin and vanilla, stir well- This mixture will be moist
  4. Fold in the chocolate chips and pecans
  5. Spoon 12 mounds on parchment paper covered baking sheet, about one inch apart
  6. Bake for about 15 minutes, checking as they bake due to oven variables

Note: Will look like biscuits.

You can make these with a cookie scoop, making mini-scones, varying baking times. Because of the gooey dough, therefore they are not cut like traditional scones.

new Bacon infused burbon jello shots opt

Apple Cider Bourbon Bacon Jello Shots

Apple Cider Bourbon Bacon Jello Shots

You had me at bacon, however, add in fall apple cider and bourbon and I want to scream, Yes, Please!
I made these for our adult Halloween Trick or Treat event in our neighborhood and it went over really well. Rumor had it that my jello shots were the hit of the hood. Try it for your next Autumn event this is perfect for Friendsgiving!

Ingredients
  

  • 10-12 Ounces of Good Bourbon I used Makers Mark
  • 1 Package of Unflavored Gelatin
  • 1 Cup Apple Cider
  • 2 Tablespoons Brown Sugar
  • 1/4 Cup Cold Water
  • 1/2 Cup Boiling Water
  • 4 Slices Bacon for infusing the Bourbon
  • 3/4 Pound Bacon Thick-Sliced Quality bacon for candying see our recipe for Candied Bacon, this will be used for the tasty garnish on the top of the jello shot.

Instructions
 

  • Start at least 1 day ahead of time by infusing the bourbon. To accomplish this crisp up the 4 slices of bacon and drop into a Mason Jar with the Bourbon.
  • Let it sit on the counter for 2 hours and then drop into the refrigerator until the next day.
  • Remove the jar from the refrigerator and scoop off the bacon fat that has congealed on the top. You now have a bacon-infused Bourbon. (Note that some of the Bourbon may have been absorbed by the bacon, not to worry we took that into account.)
  • Bring a half cup of water to a boil
  • Working quickly, mix the cold water and packet of gelatin together in a bowl
  • Add the boiled water then the brown sugar and lastly the cider, and Bourbon and stir together. (If you want to control the strength of the cocktail for those not quite yet Bourbon fans, you can always pour the bourbon mixture separate and make them a bit lighter.
  • Pour into the Jello Shot cups.
  • Next up is to make the Candied Bacon using our recipe. Cut the bacon into smaller bite-sized pieces before cooking it as this will sit in or on the shot glass. ( I cut my raw bacon in thirds )
  • It is at this stage that you can top the Jello Shot mixture with a piece of bacon. However. for the best flavor, cook the candied bacon 30 minutes before serving and top the cold jello shot with the warm candied bacon. I was unable to do this for the Trick or Treat event, but if I was having an indoor event I would definitely serve them with the bacon warm.
  • Place the filled shot cups in the refrigerator (I like to use shot glasses that have covers so that I can easily stack them in the refrigerator to set the mixture up. Keep refrigerated until ready to serve.
  • Enjoy!

Video

Notes

These will make 12-18 jello shots depending on the size of your cups and how much you fill them
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Curry Inspired opt

Curry Inspired Pumpkin Muffins-Low Carb

Curry Inspired Pumpkin Muffins-Low Carb

I love curry. I love Indian foods. And I love pumpkin spice. Why not marry these loves? That is what I did when I came up with this recipe. 

Ingredients
  

  • Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ground Ginger
  • 1 1/2 Teaspoon Curry Powder
  • ¾ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Erythritol
  • 1/4 Cup Stevia
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Coconut Oil
  • 6 Large Eggs
  • 1/2 Cup Almond Flour

Instructions
 

  • Preheat oven to 350
  • Prepare muffin pans with liners
  • With a mixer, blend sweeteners, pumpkin puree, coconut oil, vanilla extract, and eggs until smooth.
  • In another bowl, mix almond flour, baking powder, cinnamon, ginger, curry powder, and salt.
  • Mix, stirring dry into wet ingredients.
  • Pour batter into muffin cups. I use a cookie scoop, although the batter is runny.
  • Optional: add toppings.
  • Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.

Notes

Best when left to sit until cooled (if you can wait).
Store in a container in the refrigerator.
You can use 24 small/mini muffin cups, 24 regular sized cups, or 12 regular sized cups
I made this recipe with 24 regular sized cups. They were shallower, but oh so good.
This recipe will not make fluffy muffins. If you change the flours, maybe it will. They are denser, but flavorful as well as filling. 
Tried this recipe?Let us know how it was!

I love curry. I love Indian foods. And I love pumpkin spice. Why not marry these loves? That is what I did when I came up with this recipe. 

Ingredients

  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Cinnamon
  • 1 Teaspoon of Ground Ginger
  • 1 1/2 Teaspoon of Curry Powder
  • ¾ Teaspoon of Salt
  • 1 Teaspoon of Vanilla Extract
  • 1/2 Cup of Erythritol
  • 1/4 Cup of Stevia
  • 1 Cup of Pumpkin Puree
  • 1/2 Cup of Coconut Oil
  • 6 Large Eggs
  • 1/2 Cup of Almond Flour

Instructions

  1. Preheat oven to 350
  2. Prepare muffin pans with liners 
  3. With a mixer, blend sweeteners, pumpkin puree, coconut oil, vanilla extract, and eggs until smooth.
  4. In another bowl, mix almond flour, baking powder, cinnamon, ginger, curry powder, and salt.
  5. Mix, stirring dry into wet ingredients.
  6. Pour batter into muffin cups. I use a cookie scoop, although the batter is runny.
  7. Optional: add toppings.
  8. Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.

Best when left to sit until cooled (if you can wait).

Store in a container in the refrigerator.

You can use 24 small/mini muffin cups, 24 regular sized cups, or 12 regular sized cups

I made this recipe with 24 regular sized cups. They were shallower, but oh so good.

This recipe will not make fluffy muffins. If you change the flours, maybe it will. They are denser, but flavorful as well as filling. 

Super Easy Pumpkin Spice Coffee Creamer Opt

Super Easy Pumpkin Spice Coffee Creamer

Super Easy Pumpkin Spice Coffee Creamer

Ingredients
  

  • 1 cup French Vanilla flavored powder coffee creamer
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger

Instructions
 

  • Mix all 4 ingredients together and add to your brewed coffee

Notes

You can change the quantities of the spices to suit your taste.
You can also use plain, unsweetened powdered coffee creamer and add your own sugar or leave the sugar out.
Tried this recipe?Let us know how it was!

Recipe

  • 1 cup French Vanilla flavored powder coffee creamer
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger

Instructions

Mix all 4 ingredients together and add to your brewed coffee.

TIPS:

You can change the quantities of the spices to suit your taste.

You can also use plain, unsweetened powdered coffee creamer and add your own sugar or leave the sugar out.

Opt Double Vanilla Pump pie

Double Vanilla Pumpkin Pie

Double Vanilla Pumpkin Pie

When it comes to pie crusts, I like to make mine with a rustic look. When it comes to pumpkin pie filling, I like mine creamy, rich, and sweet. I will either use canned organic pumpkin OR I will roast and puree my own pumpkin for the filling to my pies.

Ingredients
  

  • 1 1/2 Cups Fresh Pumpkin Puree
  • 1 Can 12 ounces Evaporated Milk
  • 2 Eggs
  • 1 Cup Sugar
  • 1 Tablespoon Flour
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Vanilla Extract
  • 1/2 Teaspoon each: Ground Cloves. Cinnamon and Pumpkin Pie Spice
  • 1 Unbaked Pie Crust

Instructions
 

  • Preheat oven to 450*
  • In a large bowl combine: pumpkin, milk, eggs, sugar, flour, salt, and spices. Mix well with a wire whisk and pour into pie shell.
  • Bake for 20 minutes, then turn oven temperature down to 350* and bake for an additional 40 minutes (or until knife inserted into center comes out clean)

Notes

To prevent a burnt crust, place a crust ring over the exposed crust before baking. If you do not have one, you can use aluminum foil.
Tried this recipe?Let us know how it was!
plum Cake

Plum Sweet Bread

For the fall, I always like to use the fruits in season and plums are a favorite in Romania around this time, along with the apples. I chose this recipe because it reminds me of my grandma and her baking. She is always using fresh fruits from her garden, plums and apples this time of the year. This recipe calls for fresh fruits, but you can also use the ones in a can or jar, you will just have to adjust the sugar quantity.

Ingredients

  • 3 Eggs
  • 1 Cup of Sugar – you can add more if you like 
  • 9 Tablespoons of Butter – melted and cooled
  • 2 Cups All-purpose Flour
  • 1 Teaspoon of Cinnamon 
  • ½ Teaspoon of Baking Powder
  • ¼ Teaspoon of Salt
  • ½ lbs Plums – fresh or from a jar. If you like, you can add more

Instructions

  1. Preheat the oven at 400 F.
  2. Wash the plums, remove the seeds, and cut them into cubes
  3. Mix the eggs and sugar very well. Add the melted and cooled butter. 
  4. Using a mixer, add the dry ingredients (flour, salt, cinnamon, and baking powder) and mix until it becomes creamy
  5. Using a spatula, add the plums to the creamy mixture gently so they do not break.
  6. Line a cake /bread pan with parchment paper and pour the dough in
  7. Bake it for about 40-45 minutes or longer if needed (I like to do the toothpick test). Let it rest at room temperature for about 15-20 minutes before slicing into it.
rwb shaortbread 3_Fotor

Red White & Blue Shortbread

When you think about the July 4th holiday, you may think of fireworks, cookouts, and ice cream. I have a new Independence Day treat for you to make this year. I call it: Red, White, and Blue Shortbread!

Shortbread is a creamy, buttery treat that requires very few ingredients. I add a sweet streusel topping for an extra treat.

This recipe can be adjusted if you prefer different flavors of fruit. It is perfect for any holiday, party, or gathering.

Ingredients-ShortBread

  • 2 cups flour
  • ½ cup plus 2 Tbsp. sugar
  • 2 sticks butter, salted and softened

Ingredients-Topping

  • 1 Tbsp. sugar
  • 2 Tbsp. butter
  • 4 Tbsp. brown sugar
  • ½ cup flour

Instructions-ShortBread

  1. Preheat oven to 350 degrees.
  2. Line a 9×13 baking dish with non-stick foil or parchment paper.
  3. Cream butter and sugar.
  4. Add flour and mix until well incorporated.
  5. Press dough into prepared pan. Dough will not cover the entire pan. Spread to cover ¾ of the pan

Instructions-Topping

  1. Mix all topping ingredients into a bowl and mix with your hands until crumbly.

Instructions-Assembling The Shortbread

  1. 2 Tbsp. strawberry jam, blueberry jam, and fig jam
  2. Add each jam flavor 1 at a time, creating 3 rectangular areas (see photo).
  3. Sprinkle with ½ of the topping.
  4. Bake for 25 minutes.
  5. Carefully remove from the oven and top with remaining topping.
  6. Bake for 15 more minutes.
  7. Allow to cool and slice into 1-inch bars. You will end up with 3 different flavored bars to serve