Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip BreadThis recipes comes from the Chequamegon Co-op Cookbook, but I’ve modified it to be a bread recipe (as opposed to a muffin recipe), gluten-free, and dairy-free.  It’s a hearty, delicious bread that will give you a dose of complete protein (thanks buckwheat!) and sweetness.

1 2/3 cup buckwheat flour
1/2 tsp xanthan gum
1 1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
3/4 tsp salt
heaping 1/2 cup chocolate chips (or more)
heaping 1/4 cup toffee bits (optional–I don’t use)
1/2 c chopped walnuts or pecans (optional–I don’t use)
1 tsp vanilla
1/3 c melted non-dairy butter
2 eggs
1 cup (half a 15 oz can) of solid pack pumpkin
1/3 cup water

1 1/2 cup powdered sugar
2 tbsp rice milk

Preheat oven to 350 degrees. Whisk together dry ingredients, stir in chocolate chips, toffee bits, and nuts (if using).  In a separate bowl, mix together vanilla, melted butter, eggs, pumpkin, and water. Make a well in dry ingredients and fill it with liquid ingredients and mix. Pour into a greased bread pan and bake 40-50 minutes.  Start checking the doneness around 40 minutes by sticking a knife in the middle of the loaf to see if it comes out clean.  If not, keep baking until it does.  If the top of the loaf starts to brown, cover with tinfoil and keep baking.  Once done, let cool in bread pan about 10 minutes, then turn out onto a cooling rack.  Whisk together powdered sugar and milk.  Once cool, you may add the glaze (although it’s great without the glaze too!).


Chocolate Cookies

chocolate cookies
It’s winter, which means it’s baking time!  I had a hankering for chocolate today, so I searched high and low for a recipe that I could make without having to go pick stuff up at the grocery store.  Chocolate mousse?  Nope. Brownies? Nope. Cake?  Nope.
Thank goodness for Martha Stewart.  I ran across this recipe, which was easy to cut in half (because I was running low on flour) and make gluten free and dairy free.  My revised version is below (makes between 12-15 cookies).

Ingredients:4 oz. semisweet chocolate (make sure it’s dairy free!)
2 Tbsp Earth Balance butter
1/3 cup gluten free flour
a little less than 1/2 tsp xanthan gum
1/4 tsp baking powder
1/4 tsp salt
1 egg
1/4 cup + 2 Tbsp brown sugar
1/2 tsp vanilla extract
1/2 a package of dairy free chocolate chips (we like dark chocolate)

Place the semisweet chocolate and butter in a bowl and microwave in 20 intervals, mixing each time, until melted (don’t overcook!).  In a bowl, mix together flour, baking powder, xanthan gum, and salt.  In mixing bowl, beat eggs, brown sugar, and vanilla until fluffy (or at least until very well mixed).  Add in chocolate mixture and mix well.  Add in flour mixture and mix until just incorporated. Stir in chocolate chips.  The batter won’t be as firm as regular cookie dough–this is okay!  Drop heaping spoonfuls onto a baking sheet (no need to grease first) and bake at 350 degrees for about 12 minutes, rotating the baking sheets halfway through baking.  Let cool on pan for about 10 minutes, then transfer to a wire rack to cool.  The cookies are meant to be soft and chewy!
cookie close-up

Jovial Blueberry Apple Pie

Blueberry Apple Pie

Alas, no natural light was available when this one was ready to pop out of the oven. However, the taste was fantastic. I am looking forward to adding fresh thyme later this season!


I used The Food Network’s Simple Blueberry Apple Pie Recipe with the Gluten Free Mountain Man Pie Crust, which is using Carol’s Sorghum Blend with Brown Rice flour instead of sweet rice flour.

White Wine Cake with Chocolate Frosting

Well, it’s been awhile since I posted anything on here–I have a rare break from my graduate courses, so what better to do than bake?

Ever bought a bottle of wine and been thoroughly disappointed?  Well, that happened not so long ago with a bottle of white.  It was organic, though, so we didn’t want it to go to waste, but it’s been sitting in our fridge for a couple weeks now.  Hence, a white wine cake!


I actually used a normal recipe for this cake and just used our flour blend instead, but I forgot to add xanthan gum, so we were a bit worried it wasn’t going to turn out.  We were pleasantly surprised!  The recipe I used suggested a fruit topping, but I decided to make a chocolate frosting.  The recipe for the cake came from here and the recipe for the frosting came from here.  Enjoy!

White Wine Cake:

4 eggs, separated
1 1/2 cups sugar
1 tsp vanilla extract
1 cup white wine
2/3 cup oil
2 cups flour, sifted
1 T baking powder
pinch of salt

Preheat oven to 350 degrees F.  Grease and flour a long loaf pan (16″ x 5″).  Beat together the egg yolks with half of the sugar* and the vanilla, until light. Beat in the wine and the oil. Fold in the flour and the baking powder.  Beat the egg whites with a pinch of salt to the soft peak stage. Sprinkle on the remaining sugar and beat until stiff.*  Fold the egg whites into the wine mixture. Pour into the prepared pan and bake for 45 minutes.  Cool on rack in pan for about 10 minutes.  Turn out on wire rack to cool.

* I actually forgot about splitting the sugar and put the whole amount in with the yolks, rather than adding half to the whites.  It seemed to work out just fine anyway.

Chocolate Frosting (about 2 cups):

2 cups organic powdered sugar
1/4 cup Earth Balance butter, softened
1/4 cup plain rice milk
3/4 cup unsweetened cocoa powder
1/2 tsp vanilla

In a mixing bowl, using an electric hand mixer, cream the powdered sugar with the margarine. Add the milk, cocoa powder, and vanilla, and continue to mix until smooth.  Spread on cake once it has cooled.


Blueberry Pie, with a Twist

On a pie fix at the moment. This attempt at cleverness revealed a slightly creepy creation. Apple pie is calling my name next, but I had to get this one in. We have a lot more frozen blueberries where these are from (the freezer). I prepared three double crusts and froze them until I needed them. It’s made pie creation a breeze. I used the standard double crust recipe and found a blueberry pie recipe on Allrecipes.com. I read through the top two reviews and followed some of their advice. I used the 3/4 cup recommended sugar for a light sweetness that isn’t too rich. I used about 6 Tablespoons or 3/8 cup of tapioca flour for the thickener instead of cornstarch. I want to try arrowroot starch when I can afford it. I covered the edge with aluminum foil until the last 10 minutes of baking and kept the oven at 375 degrees. I brushed egg white and sugar on when I took the aluminum foil off. I took the pie out of the oven for this procedure. The last 10 minutes were an estimate, and mostly just watched for the crust to brown. I ended up with a total of about 55 minutes of baking.

Strawberry Pie

We’ve made our big move to Vermont and have a bit more free time to bake and post! This concoction combines the pie crust recipe on this blog using a lattice technique. The filling and baking instructions were used from allrecipes.com. I used tapioca instead of flour for the thickener and added 3 T cornstarch, recommended by the first and second comments on the article. I also used 3/4 cup of sugar instead of the full amount and used frozen strawberries. I brushed the crust with egg white and sprinkled it with sugar about 7 minutes before it was finished baking. I’ve been reading about using pectin instead of cornstarch and would love to try this next time. However, this one tastes great and holds together well too!