Fun little project

Just take a look at these adorable little photo albums! I got the idea from Lizzy Kartchner. Lizzy's talented works are amazing and beautiful.



I had so much fun with these darling little photo books, during the summer. You really and truly get so hooked, that you end up making more than one! They are so addicting that I made one more, and another, and another and wow, "so and so" would love one.......and before I knew it, the pile was growing.



and a few more.........



pretty stash all over my bed!



I am still having fun with these little beauties. They make really nice gifts! (which reminds me that I still need to finish up a few before Christmas!!)

Thanks for the fun, Lizzy!!!!!!!

Molasses, spice and everything nice

These molasses spice cookies are delicious, especially this time of year.
Beware: you can't eat just one!



Molasses Chewies

2 eggs
1/2 cup butter, melted
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. ginger
dash of nutmeg
dash of salt
1 tsp. xanthan gum
1/4 cup molasses
1 cup sugar
1/2 cup tapioca flour
1 cup brown rice flour
1/2 cup teff flour

Preheat oven to 340 F.

Mix all wet ingredients together. Slowly add the dry ingredients one by one.....stir by hand or with electric mixer.

Drop round balls of dough onto baking sheet. With the palm of your hand, flatten the cookies slightly, and sprinkle with sugar.

Bake for 12 minutes, or until cookies are done.
Let cool on baking sheet.
Transfer to wire cooling rack.

Enjoy!

Zucchini, pumpkins and the endless summer

Hard to believe it is October! I mean, it is really Autumn and all that good stuff, and the temps have been in the triple digits this past week!

This past week, we kept cool in the air conditioning, baked some Zucchini cake........decorated the house with pumpkins and all things Fall.





This cake was delicious! It is completely gone....every.last.crumb.



Just in case you want to make one for yourself.............here's my recipe......

Zucchini Cake

2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon xanthan gum
dash of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, melted
2 cups zucchini, grated
1 cup Quinoa flour
1/2 cup tapioca flour
1 cup Sorghum flour
1/2 cup brown rice flour
1 1/4 cups brown sugar

Preheat oven to 330 degrees. Lightly grease a bundt cake pan.

In a bowl, beat butter, brown sugar, eggs and vanilla.

On low speed, all dry ingredients to the wet mixture. Fold in zucchini (and nuts if you wish...we used slivered almonds)

Scoop batter in prepared pan, taking care to smooth batter neatly into the crevices of the bundt cake pan. Bake for 65 minutes or until toothpick inserted in center comes out clean. Cool for fifteen minutes and then turn pan upside down onto cake plate. Cool completely before slicing.

This cake might disappear when you turn your back.......it's SO good! (and a great way to get your kids to eat their zucchini) Shhhhh, don't tell them the cake has veggies in it!

End of summer Banana Loaf

Yep, it tastes as good as it looks! You will want to get baking and make a loaf or two for yourself and your family. Most of us have the odd freckled banana laying around somewhere? We buy lots of bananas, so the ones that aren't eaten right away start to get freckles and no one in this house will eat a banana that has brown spots. Just.because. However, they do get mashed up in frequent batches of banana loaf bread or muffins.



I didn't add any nuts to the batter of this particular loaf. Rather, I sprinkled almond meal on top of the loaf. Perfecto!



Nice and crumbly...........sorry, someone sliced off a piece before I could get a proper photo. It really was that good.

*Okay, so I misplaced my recipe that was scribbled onto a scrap of paper....when I find it, (I WILL), it will get posted*

Summer lovin

Today, I'm lovin' my sunflowers more than ever! Every weekend I have picked up a fresh bouquet of sunflowers from the farmer's market! I especially love the ones with the dark centers......they remind me of velvet and the velvety green leaves are so gorgeous, in contrast with the bright yellow petals. Flower love.





Pretty face



Had several rounds of these pudding cups, throughout the summer. A layer of tapioca pudding, layer of cooked fruit (we like peaches) or whatever is in season..... and then a layer of homemade granola, and then fresh whipped cream. Oh yeah, and if your kids insist, a cherry on top makes it perfection.

Pink and Red and a spot of yellow

A little pink thrown into the mix...........it's okay in small doses, I say.



Here.......lets thrown in some red and a little bit of yellow!



These photos were from earlier in the summer. I took a little blogging hiatus......but now I'm back and excited to post some memories from our wonderful summer!

Blackberry Crumble Cake and other end of summer delights

Can it really be September?! Sorry for the long blogging pause. We have had an awesome summer!



This cake is as good as it looks! We enjoyed ours with a scoop of vanilla ice cream.






What did you bake this summer?

If you want to try this recipe ...... quick, go pick some blackberries before they're all gone for the season! I think that blueberries would work wonderfully, as well.

Here is my recipe:

Blackberry Crumble Cake

Crumb Topping
1/2 cup pecans, chopped
1/3 cup brown sugar
1/4 cup Brown Rice flour
2 tablespoons cold, unsalted butter

Cake
1/2 cup (1 stick) cold, unsalted butter, cut into pieces
1/4 cup cornstarch
3/4 cup Sorghum Flour
3/4 cup Tapioca Flour
1/4 cup White Rice Flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1 cup whole milk
2 teaspoons vanilla extract
1 pound fresh blackberries (approximately 3 1/2 cups)

Heat oven to 350 F.

Make crumb topping: Mix pecans, brown sugar, flour, and butter until crumbly; set aside.

Making the cake: Butter an 8-inch sized pan. (I used my favorite round cake pan) Mix all ingredients (minus the blackberries) with an electric mixer. Pour the cake batter into the prepared pan. Sprinkle with the blackberries, then the crumb topping. Bake until a toothpick inserted into the center of the cake, comes out clean. Bake for 55 - 60 minutes. Cool completely in the pan before removing. Set on cooling rack, and serve once it has completely cooled.

Enjoy!