All posts filed under: sweet

Coffee House Chocolate Chip Muffins

It’s 34 and raining outside.  If I have to deal with this weather, I’m going to eat my way to happy. This morning, happy came in the form of muffins. Coffee house style chocolate chip muffins, to be specific.   You know the kind… that sit temptingly behind that glass with a crisp, rustic outside, that coarse raw sugar glistening under the soft lighting, a soft chewy inside…Yeah, those kind of muffins. Like all of my baked goods, I started with my personal favorite (self created) flour blend, and sifted all of the dry ingredients together twice.  It takes an extra minute, but it’s worth it.  In another bowl, whisk together your wet ingredients, then slowly incorporate the dry. Baked Goods 101.  The batter will be thick. Add chocolate chips. Obviously. I wanted a ‘meal sized’ muffin, so I dived the batter into four in a large muffin pan.  You could make a lot more than that, but there’s a joy in starting Saturday with a muffin the size of your face. Pop them in to a 425 preheated …

Chewy Chocolate Chip Cookies

Obviously these are gluten free – they’d really ruin my Thanksgiving if they weren’t – but it doesn’t seem fair to label them in a way that could imply that they’re anything short of awesome, perfectly chewy, with a just-crunchy-enough edge cookie – a universally loved treat. Now, I had never made this recipe, and in addition to it being a first round go, I was in a bit of a hurry and made modifications along the way that had me guessing as to whether this would be bloggable or simply good-enough-to-get-my-sugar-high-post-turkey. Why do you care? I didn’t take any photos along the way.  When I make these again (I definitely will) perhaps I’ll update the post with a step by step (I probably won’t). So, if you have questions, post them below or email info@thenaturalginger.com. Adapted to be gluten free and amazing from Alton Brown’s The Chewy Recipe on Food.com Ingredients: 2 Medium Eggs + 1 Medium Egg Yolk (if you have Extra Large or Jumbo, I’d go with 1 egg + 1 yolk) …

Chocolate Covered Tuxedo Strawberries

If you’re between the ages of 22 and maybe forever (at 29 the trend is going strong) summertime might as well be called Wedding Season. I happen to love weddings, am from a family that is in the industry, and have the fun and exciting project of planning my own celebration to happen at the end of this summer.  Last weekend, part of planning meant heading out west to be part of their annual menu tasting where they invite all the couples that have booked the venue for the summer to try their food offerings and design their event menu.  After hearing of this annual kick off party at the beginning of each summer for the last several years, it was a great treat to get to be a part of it from the ‘bride’ side of the conversation. Of course, you didn’t think I was just there to sit pretty at a table did you? (Ok, maybe I did once the meal started). While there’s an incredibly talented and efficient staff that did the majority …

Individual Caramel Apple Pies with {Gluten Free} Cheddar Crust

Pies. Turnovers. Empanadas. Apple Pie Hot Pockets? I don’t really know what I should call these, but they’re delicious and made everything about this rainy Sunday a little sweeter.  I wanted to bake something today and I let the two very sad, almost expired apples sitting on my shelf be my guide.  I didn’t have enough for a full pie (nor do I need a full pie calling to me from the fridge for the next few days) so I went with something that would have cute, individual servings.  The caramel sauce is on the sweet side, while the crust is on the savory side and filling is a little tart; A blend of flavors that totally worked.  I feel so smart. Apple Pie Filling 2 Apples, peeled sliced and cored 2 Tbs Sugar 1 tsp Cinnamon 1 tsp Nutmeg 2 Tbs Cointreau 1 Tbs Lemon Juice 1 Tbs Corn Starch or Tapioca Starch Crust Dough 2 Eggs ½ tsp Salt 2 Cups Finely Shredded Cheddar Cheese 1 Cup Tapioca Starch 1 T Baking Powder …

Homemade Caramel Sauce

Have you made this yet? It’s so easy!  Four ingredients: 1/2 Cup Heavy Cream 1/4 Cup Brown Sugar 1/4 Cup Butter 2 tsp Vanilla Extract   Use a 2:1 ratio on the sugar to the cream and butter. So 2 Cups Sugar = 1 Cup Cream = 1 Stick Butter.  I didn’t need this much, so I used 1/2 Cup Sugar = 1/4 Cup Cream = 1/4 Stick Butter.  Vanilla is optional, add about 1 tsp per 1/2 cup sugar if you like. This sounds like a math problem, I know. Just use the lesser ratios if you’re making it for 4-6 servings, and the higher ratios if you have a large group or want lots of leftovers. Put everything in a pan and cook over medium heat until it begins to thicken – about 6-8 minutes. Transfer to a container to cool, where it will continue to thicken. If it gets too thick? Just warm it back up! That’s it. Really! Make it often and impress your friends.

Apple Pecan Muffins {Gluten Free}

I’m over winter. Over it. Done. While I don’t want to rush through spring and summer, right now, in a perfect world, I’m dreaming of fall. The weather in Boston is perfect, wedding planning will be over, pumpkin spice lattes will abound; It’s simply my favorite time of year.  This week I felt like making something that, even for a bite, would take me to late September. The muffins you’re about to experience are a miracle in gluten free cooking. Super moist (as much as I hate that word, it’s the only one to do their texture justice), hearty, fruity, and – amazingly – low fat. I adapted these from a fellow Boston Blogger over at Live, Laugh, Cooking. She makes awesome food and you should check out some of her recipes.  While these weren’t gluten free, and originally used 1/3 cup of butter (which was probably unbelievably good), they took some modifications to be more in line with my current eating habits. INGREDIENTS 1/3 Cup Pecans, chopped 1 Cup Apples, finely chopped 1 /3 Cup Apple Sauce …

Sea Salt Chocolate Cookies {gluten free}

Last night was one of those nights where it became clear by about 4PM that we wouldn’t be leaving the house for anything, including food, drink, or entertainment.  With the outside temps reaching highs in the single digits, it was an evening for some couch time, wine (ok, that was just me), and catching up on reality TV.  On last night’s show catch up? Biggest Loser Makeover Week! What is it about watching Biggest Loser that makes us want to eat fatty food? It started at our old house with roommates that made a Tuesday tradition of brownies (ok, brownie sundaes) while watching these people go thru the agony of an in-person Jillian Michaels workout and sustain daily on the same amount of calories in aforementioned dessert.  Needless to say, the minute we hear Alison Sweeney’s voice and Bob’s southern accent, it’s an immediate trigger to want something sweet. I checked the cupboard for what I could make. If you haven’t noticed, I have a major crush on coarse sea salt. I use it in …