Bombletts - The story of how a muffin and a cinnamon sugar donut got it on...

MAKES 12 MUFFINS 

That's right folks - a delicious muffin and a velvety cinnamon sugar donut did it and this is their beautiful love child. This was inspired by my obsession with the magazine, Bon Appétit, where they like to post recipes that people crave from their travels to foreign lands/restaurants. This is adapted from one of those recipes. However, I made it better ;) This is vegan and gluten free, but please feel free to improvise with “real” ingredients as you desire, if you’re into that sort of thing. Now make these and put this delicious love child in your mouth!

TOOLS

2 medium bowls

measuring cups and spoons

mixer

spatula

muffin tin

2 small bowls 

cooling rack or dish towel 

INGREDIENTS

2 ¼ cups gluten free flour [I have a mix I like to use on my blog]

2 tsp baking powder

1 tsp salt

½ tsp ground nutmeg

¼ tsp allspice 

½ cup coconut oil or vegan butter [I prefer coconut oil]

¾ cup organic sugar

1 egg replacer

¼ tsp vanilla

1 cup almond or hazelnut milk

Cooking spray [or baking spray]

6 tbsp coconut oil

½ cup organic sugar

1 tsp cinnamon

INSTRUCTIONS

1. Preheat oven to 375 degrees. In a medium bowl, combine flour, baking powder, salt, nutmeg and allspice. mix together and set aside.

1. In the other medium bowl with your electric mixer, combine the coconut oil [or vegan butter] and sugar until light and airy, about 4 minutes. With the mixer on medium-low add the egg and vanilla. Beat until combined.  

1. Set the mixer to low, add 1/3 of the dry ingredients. Add 1/2 a cup of the milk. Combine. Add another 1/3 of the dry ingredients and the remaining 1/2 cup of the milk. Combine. Add the remaining 1/3 of the dry ingredients. Combine. It should be a firm liquid. 

1. With the cooking spray, prepare the muffin tin. Pour the batter equally into all 12 cups. Place into the oven. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Make sure to rotate the muffin tin half way into your baking. 

1. Remove from the oven and let cool for 5 minutes, then flip onto either a cooling rack or a dishcloth and continue to cool to room temperature. 

1. Meanwhile, place the coconut oil in one small bowl and bring up to liquid form [you can set the bowl in a larger bowl of hot water and it will liquify the oil or you can melt it on low on the stove top]. In the second small bowl, combine the sugar and cinnamon. 

1. Take one muffin, dip the top in the oil, then place in the cinnamon sugar to coat. Repeat until all your muffins are equally as pretty. 

Whatever you don’t devour right away, make sure to put into a airtight container at room temp. They’ll last a few days. 

You can download/print the PDF here

Black [like my heart] Avocado Cookies

MAKES 12 COOKIES 

There are rumors going around that I have a heart, if this is true, it would be black. That being said, I had 2 ripe avocados sitting around and my little black heart delighted in trying to make a healthy, chocolaty, gluten-free, velvety treat with them. So I did. Just use egg replacer to make these vegan. 

TOOLS

cookie sheet

silpat [or other nonstick pad for baking]

mixer

1 medium bowl

1 small bowl

spatula

measuring cups and spoons

spoon

INGREDIENTS

½ cup slivered almonds

¾ cup ripe avocado [about 1 + ¼ to ½ avocados] mashed

1 tbsp water

½ tsp baking soda

½ cup coconut sugar

1 egg

½ tsp vanilla

½ cup dark cocoa powder

50 g. dark chocolate chunks [60% - 80%]

½ cup dried bing cherries, chopped [optional]

INSTRUCTIONS

1. Preheat oven to 350 degrees. Sprinkle the almonds onto the cookie sheet. Place in oven while it’s heating up - check after 10 min. Take out when aromatic.
2. In small bowl, combine baking soda and water. Let it sit.
3. In medium bowl, combine avocado and coconut sugar until smooth. Add the egg, baking soda mixture and vanilla and continue to beat until just combined. Add the cocoa powder. Continue to beat until just combined.
4. With the spatula, fold in chocolate chunks, almonds and cherries, if using. 
5. Using a spoon, place the cookies on the cookie sheet, 3 to a row, 4 rows total. Press down a little as these do not spread very much. 
6. Bake for 8 - 10 minutes, or until the tops are firm. Like all cookies, flip the orientation of the pan halfway through. 
7. Take out of the oven, allow to stand for 5 minutes then transfer to a wire rack. Be very careful, as these will melt when still warm. Place in refrigerator and allow to cool. These are better just out of the fridge the next day. 
8. Place any remanding cookies in an airtight container. Will keep up to a week, but you’ll eat all of them WAY before that.

They're not really black, but they're a very dark, shiny, brown.

You can download/print the PDF here

Maple-Bourbonéd Bread Pudding

MAKES 12 MINI RAMEKINS 

I absolutely f*#&ing LOVE bread pudding, so I’ve been working with different ways of doing bread pudding for years. I also like eating out of little cups. And, I love booze. Put all of those together and you have this recipe. THIS WILL BLOW YOUR MIND GRAPES! It’s very good with the regular whipped cream recipe I have on the blog. This is probably the highest fat/calorie recipe I have ever made. You’re welcome.

TOOLS

Small sauce pan

Wooden spoon

2 baking sheets [rimmed is helpful]

Large bowl

Whisk

12 mini ramekins

Non-stick cooking spray [or butter if you don’t have]

Silicone brush

[bread]

INGREDIENTS

1 cup walnuts, chopped [optional]

⅔ cup raisins

5 tbsp bourbon

1 loaf crusty white bread [I use french loaf] cut into ½ inch cubes about 10 cups

9 egg yolks

¼ tsp ground cinnamon 

½ cup light brown sugar + 1 tbsp

4 tsp vanilla extract

¾ table salt

2 cups heavy cream

2 cups milk

2 tbsp unsalted butter, melted

¼ cup maple syrup + ¼ cup maple syrup

INSTRUCTIONS

1. Preheat oven to 325 degrees. On a cookie sheet spread out the walnuts in an even layer and bake for 5-8 minutes until aromatic. Let cool.
2. In the small saucepan, combine the bourbon and raisins over medium heat. Let them gently simmer until the raisins are plump, about 5 minutes. Take off heat and let cool.
3. On the two cookie treys, evenly spread the bread cubes. Bake, stirring the cubes around every couple of minutes. About 15 minutes, or until the bread is dry [not toasted]. Let cool. 
4. Whisk the yokes in a large bowl, add the cinnimon, ½ cup brown sugar, vanilla and salt. Combine. Whisk in the cream and milk. Stir in the bourbon-raisin mixture. Fold in most of the bread cubes [leave about 2 cups out].
5. Spray down the 12 ramekins with the non-stick cooking spray. Alternatively you can use 6 larger ramekins or 9’ x 13’ baking pan, but add about 15 minutes to your bake time. Gently spoon the bread mixture to fill the ramekins half way. Sprinkle with half the walnuts, evenly distributing between all the ramekins.  Add the remaining bread mixture. Sprinkle the remaining walnuts on top of each ramekin. Drizzle with the remaining ¼ cup of maple syrup. Cover each ramekin with plastic wrap. Place on a cookie sheet and refrigerate for at least 4 hours.
6. Heat the oven to 350 degrees. In the small sauce pan, melt the butter. After taking the plastic wrap off [yes, I have to put that in there...some of you need it….] divide the remaining bread between the ramekins. Brush the melted butter on top with the silicone brush. Drizzle each ramekin with the one ¼ cup of maple syrup and sprinkle with 1 tbsp of light brown sugar. Place the cookie sheet into the oven and bake for 30 minutes [until interior reaches 170 degrees].
7. Let cool before serving. About 30 minutes. Serve with some sort of whipped cream [my recipe is the best]. To reheat leftovers, bake at 450 degrees for about 6 minutes.
8. Eat the s%*t out of these most tasty treats!

you can download/print the PDF here

Gluten-Free Fried Banana Bread

MAKES 1 9 INCH LOAF

This bread f*@&ing rocks. It’s gluten-free but you can substitute with normal flour if you’re into that. Also the fried bananas on the top are optional but they make it SOOOO delicious and moist. You don’t need butter for this bad boy! I ended up making this for my dad Thanksgiving morning because he was cranky. After he ate it, he wasn’t cranky anymore.

TOOLS

Large bowl

Medium bowl

Small bowl

Medium sauce pan

Wooden spoon

Whisk

Potato masher

9” loaf pan

Non-stick baking spray [I use canola oil]

Small frying pan [optional] + fork

Paper towel 

INGREDIENTS

½ cup walnuts pieces

¾ cup brown rice flour

¾ cup potato starch [or corn starch]

¼ cup tapioca flour

1 tsp baking soda

½ tsp salt

5 very ripe bananas, peeled and cut into ½ inch slices plus 1 banana, cut into ½ inch slices [optional -- for frying later]

8 tbsp unsalted butter plus 2 tbsp unsalted butter [optional -- for frying later, you can also use coconut oil]

2 large eggs

¾ cup packed light brown sugar

1 tsp vanilla extract

2 tsp granulated sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees, move rack to the middle position. In 9” loaf pan, roast the walnuts in the preheating oven about 5-8 minutes until aromatic. Let cool.
2. In large bowl, whisk flours, baking soda and salt. Melt the 8 tbsp of butter in medium saucepan over medium heat. When completely melted, turn up heat [but make sure not to brown/burn the butter] and add the sliced pieces from 5 bananas. Gently fold pieces until all pieces are coated. Allow to cook for about 8 minutes, gently stirring every minute or so. The mixture should resemble chunky pudding -- allow the liquid to cook off, but careful not to let the mixture burn. Take off heat and transfer to medium bowl, mash with potato masher. In small bowl, whisk eggs. Into the banana mixture, whisk in brown sugar and vanilla. Whisk in eggs, making sure not to cook them. 
3. Pour the banana mixture into the large bowl of flour. Mix until just incorporated. Fold in walnut pieces. 
4. [OPTIONAL} In small frying pan, melt remaining 2 tbsp of butter [or coconut oil] on medium heat. When melted, turn up heat until bubbling and gently place each slice of remaining banana into the pan. Fry until just caramelized on one size. Flip and caramelize the other side. Take off each slice with a fork onto paper towel and let cook. 
5. Using baking spray, grease down loaf pan. Pour batter into pan. Line slices of fried banana on either side of the loaf [leave the middle free for loaf expansion]. Sprinkle the top with granulated sugar.
6. Bake for 50-60 minutes until toothpick inserted in the center comes out clean. Cool on a wire rack for at least 15 minutes. Remove the loaf from the pan and cool on wire rack until room temp. Serve. For warm bread, slice loaf, place on cookie sheet and bake at 350 degrees for 5-10 minutes. You can serve with butter or coconut oil [but it’s pretty damn delicious on it’s own].

you can download/print the PDF here

Rum Whipped Cream

MAKES ABOUT 2 CUPS

This can be made with whiskey or bourbon instead of the rum. Here is an alcoholic version and a non alcoholic version [if you're into that...which is weird to me...]

TOOLS

Medium bowl

Hand mixer or hand whisker

INGREDIENTS [ALCOHOLIC VERSION]

1 cup heavy cream

2 tbsp dark rum

2 tbsp packed light brown sugar

INGREDIENTS [NON-ALCOHOLIC VERSION]

½ cup heavy cream

½ cup full-fat sour cream

2 tbsp maple syrup

1 tbsp packed light brown sugar

½ tsp vanilla

INSTRUCTIONS

1. Combine all the ingredients in bowl. Mix or Whisk on high until stiff, about 2 minutes. Can be stored in an airtight container in the fridge for up to 4 hours.

you can download/print the PDF here

Pear-Cranberry Pieletts

MAKES 12 MINI PIES

These make great little holiday treats. Not too big, they’re perfect for dessert because you can share one or have one on your own and not feel too full. They’re delicious with vanilla ice cream, vanilla whipped cream or bourbon whipped cream {recipe to follow}

TOOLS

Food Processor

Non-stick fry pan

Small sauce pan

Mesh strainer

Large bowl

Small bowl

Muffin/cupcake pan

Wooden spoon

Whisk 

Non-stick cooking spray [I use canola oil]

Butter knife

INGREDIENTS

½ cup dried, sweetened cranberries

2 slices of hearty white sandwich bread

1 tbsp of unsalted butter plus 4 tbsp of unsalted butter

3 Bartlett pears, cored, cut into 8^th and then chopped finely

3 tsp plus 2 tsp granulated sugar

1 tbsp plus ½ cup flour

½ brown sugar

1 tsp ground cinnamon

¼ tsp baking powder

¼ tsp salt

⅛ tsp nutmeg

1 egg, beaten

1 tbsp sour cream

½ cup whole milk [approx]

INSTRUCTIONS

1. Heat oven to 325 degrees and place rack in the middle position. In small sauce pan, place cranberries and cover with just enough water. On medium heat, cook until the cranberries start to plump, about 5 min. Remove from heat and drain with mesh strainer.
2. Tear bread into food processor and pulse until small crumbs are created. Melt 1 tbsp of butter into non-stick fry pan over medium heat. Add bread crumbs and gently toss to cover. Let toast for a couple minutes, making sure to stir every once in a while. Set aside in small bowl to cool.
3. In Large bowl, combine pear and cranberries with 3 tsp granulated sugar and 1 tbsp flour. Gently toss to cover. In small sauce pan melt the remaining 4 tbsp butter. Take off heat.
4. Grease muffin pan with cooking spray, evenly distribute the toasted crumbs evenly amongst the cups and press down into the bottom. Spoon the fruit mixture into each cup. 
5. In large bowl, combine brown sugar, remaining ½ cup flour, cinnamon, baking powder, salt, nutmeg. Whisk in melted butter, egg and sour cream. Slowly add the milk while whisking until the consistency is pourable but not too thin.
6. Pour batter evenly into all the cups. Sprinkle the remaining 2 tsp of sugar evenly over all the cups. Wipe up any spillage from the top of the try. Bake for about 40 min [the edges will be golden brown and the top will be solid to the touch]. Place on wire rack until cool. Allow to completely cool before removing the pies from the dish. Use butter knife to separate the sides. Serve with either ice cream or whipped cream. To serve warm, place pies on cookie sheet in a 350 degree oven for about 10 minutes.

you can download/print the PDF here

Pumpkin Scones with Maple Walnuts and Cranberries

The story behind these is that I love pumpkin and my mom loves scones. I thought cranberries would be good with toasted walnuts, all autumny and such. I also thought that toasting walnuts with cinnamon and maple would make them ridiculous. BOOM!

MAKES 8 SCONES

Pumpkin. Scones. ‘Nuf Said. 

TOOLS

2 Baking Sheets

Small bowl x 2

Medium bowl

Silicone brush

Food Processor [Optional]

INGREDIENTS

⅓ cup walnuts, chopped

½ tsp oil [canola, coconut, etc.]

¼ tsp cinnamon

1 tsp maple syrup 

2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp table salt

½ tsp cinnamon

½ tsp ground ginger

4 tbsp unsalted butter, cut into ½ inch slices, chilled

½ cup buttermilk [or, ½ tbsp white vinegar in a liquid measuring cup, fill up to the ½ cup mark with 2% milk, let it stand]

1 tsp vanilla extract

½ cup canned pumpkin

⅓ cup dried cranberries

1 large egg, beaten

Maple syrup 

INSTRUCTIONS

1. In the small bowl, mix the oil, cinnamon, and maple syrup until combined. Add the walnuts and toss until evenly coated.
2. Preheat oven to 400 degrees. Evenly distribute walnut pieces onto baking sheet. Place in preheating oven until aromatic, from 5 - 8 minutes. Take out and let cool. 
3. Sift together flour, baking soda, baking powder, salt, cinnamon and ginger into a medium bowl. If using a food processor, there is no need to sift [just pulse a few times until combined]. Cut the butter into the mixture. If mixing by hand, break the butter apart with your hands and combine with the flour until evenly distributed. If using a processor, pulse until the mixture resembles coarse meal. 
4. If mixing by hand, make a well in the center of the bowl and add buttermilk, vanilla extract and pumpkin. Mix together using folding motion. If using a processor, combine the wet ingredients in a small bowl, then pour down the feed tube. Process until just combined. Do not over mix. 
5. Fold in cranberries and walnuts. On a floured surface, transfer dough and kneed gently 4 - 5 times. Pat dough into a 7” round [about 1 ½” thick]. Cut the circle in half, then quarters, then cut each slice again until there are 8 pieces. 
6. Place the slices onto a baking sheet. Brush the tops of all the scones with the egg wash, then drizzle with maple syrup. Place baking sheet on top of the other baking sheet [this will help keep the bottoms of the scones from burning] and place in the oven. Bake about 20 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Transfer onto wire rack and let cool completely. 

If you want more kick-assery, bring 8 tbsp of butter to room temp in a bowl. Add 1 tbsp of maple syrup and a pinch of salt. Mix together until throughly combined. Reheat the scones in the oven, then serve with the maple butter. Eat and have your head-grapes blown!

you can download/print the PDF here