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Ahh…I wish you knew how great this bread smelled while it was baking. This is the recipe that I’ve been working on for the last while, and I’m satisfied with it now, so I’ve decided to share it with you. I was really missing raisin bread, and so after doing a search through some regular gluten-filled raisin bread recipes, I decided to try my hand at making a gluten free version.
Finally! I have been looking for a great granola bar recipe for quite some time. I’ve searched and I finally kind of gave up. I wasn’t finding what I was looking for.
Happy Tuesday, everyone! We had a fantastic long weekend this past weekend, taking our tent trailer out for the first time this year. LOVED IT! It rained, was cooler, but we had a great, relaxing weekend.
Well first off…HELLO!!! I’ve missed you guys, however, I love keeping in touch via the Baking Beauties Facebook group . Thanks to all that have joined & participate in the conversations going on there.
Ingredients 1 small russet potato, peeled and cut into 1/2-inch cubes 4 large eggs 2 egg whites 2 tablespoons coarsely chopped fresh cilantro leaves 3/4 teaspoon salt 1/4 teaspoon hot sauce 1 tablespoon olive oil 1 garlic clove, minced 1 small onion, finely chopped 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel 1/2 cup queso fresco (2 ounces) 2 strips cooked crumbled turkey bacon, optional Directions
Ingredients 1 cup low-fat buttermilk 3/4 cup nonfat milk 2 large eggs 1 tablespoon honey 6 tablespoons pure maple syrup 1 medium apple, diced 3/4 cup all-purpose flour 3/4 cup whole-wheat four 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Directions
Ingredients 3 cups rolled oats 1 cup slivered almonds 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil 3/4 teaspoon salt 1 cup raisins Directions
Ingredients 1 1/4 cups rolled oats 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, softened 3/4 cup sugar 2 tablespoons molasses 1 large egg 1 teaspoon vanilla extract 1 cup raisins Directions Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes.
Ingredients 2 tablespoons unsalted butter , plus more for the dish Kosher salt 3 pounds Yukon gold potatoes , peeled and thinly sliced 2 tablespoons all-purpose flour 1 cup low-fat milk (1%), at room temperature 1 cup whole milk, at room temperature Freshly ground pepper 1/4 teaspoon freshly grated nutmeg 1/4 cup grated gruyere cheese Directions Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish . Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes.
Ingredients 14 graham cracker squares (7 full sheets) 2 tablespoons butter, melted 1 tablespoon water 1 tablespoon unflavored gelatin 1/3 cup boiling water 2/3 cup sugar, plus 1/2 teaspoon 1/3 cup cocoa 1/4 cup cornstarch 1/8 teaspoon salt 3 cups 1 percent low-fat milk 2 ounces bittersweet chocolate, chopped 2 teaspoons vanilla extract 1/4 cup heavy cream Directions
Ingredients For the Chips: For the Fish: Olive oil cooking spray 2 3/4 cups crispy rice cereal Kosher salt and freshly ground black pepper 3 large egg whites 1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces Tartar sauce and/or malt vinegar , for serving (optional)
Notes This chili has all the flavor of a classic, but the fat and calories are much lower. Ingredients 1 1/2 pounds beef round, cut into 1-inch chunks Kosher salt and pepper 6 teaspoons vegetable oil 1 medium onion, chopped 1 red bell pepper, seeded and chopped 2 garlic cloves, finely chopped 2 tablespoons unsweetened cocoa powder 1 to 2 teaspoons chipotle chili powder 2 teaspoons dried oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons fine corn meal 2 tablespoons tomato paste 2 (14.5-ounce) cans kidney beans, rinsed and drained Fresh salsa, homemade or store-bought, for serving Lime wedges and cooked brown rice, for serving Season the beef with salt and pepper. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch.
Ingredients 8 ounces bittersweet chocolate, coarsely chopped 2 tablespoons unsalted butter 1 cup whole grain pastry flour* 1/4 cup unsweetened natural cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking soda 4 large eggs 1 cup packed light brown sugar 1/2 cup plain low-fat yogurt 1/4 cup canola oil 2 teaspoons vanilla extract 3/4 cup chopped walnuts (optional) Directions Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray.
Ingredients 1 large egg 1 12-ounce can evaporated whole milk Pinch of cayenne pepper Pinch of freshly grated nutmeg Kosher salt and freshly ground black pepper 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce) 1/2 cup grated sharp cheddar cheese (2 ounces) 1/4 cup grated parmesan cheese (1 ounce) 1/2 head cauliflower, cut into small florets (4 cups) 4 cups medium pasta shells (9 ounces) Directions
Ingredients 1 pound extra-lean ground beef 1 onion, diced 4 cloves garlic , minced 1 jalapeno, minced 1 red pepper, diced 1 can small red beans or pinto beans, preferably low sodium drained and rinsed 1 1/2 cups no-salt-added tomato sauce 2 tablespoons tomato paste 1 tablespoon red wine vinegar 1 tablespoon molasses 1 tablespoon Worcestershire sauce 1 teaspoon mustard powder 3/4 teaspoon salt Freshly ground black pepper 8 whole-wheat burger buns Directions Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally.