chocolate chips

Chocolate Chip Pumpkin Muffins

Fall is all about those pumpkin flavored things like pumpkin spice lattes etc. I agree that pumpkin makes homemade baked goods even better tasting. A few years ago I made a batch of pumpkin muffins; they turned out nice.  Next, I did the upgrade version: mini chocolate chips and chopped walnuts.  Really amazing flavors and great texture in the resulting muffins! Today I am baking them with the addition of a heaping 1/3 cup raisins; I tried a few in the batter last time and loved the sweet flavor of the raisins sprinkled throughout the muffins. Doing that but even more raisins!

This recipe is my version using the banana muffin recipe from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics as my jump off place.  They are easy to make, perfect in texture and totally yummy. I used coconut palm sugar; low on the hypoglycemic scale which is great for me.  I do love to sprinkle the raw muffins with chunky sugar before baking.  I sprinkled them last time with oatmeal, but I do love to use coarse sugar too. Today they are naked; in a rush so no time for sprinkle efforts.

I freeze any I won’t eat in 2 days; in a Ziplock freezer bag.  They make perfect snacks. My guy loves them about as much as I do. Enjoy!

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Pumpkin Chocolate Chip Muffins (14 muffins)

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

½ tsp. ginger

¼ tsp nutmeg

1 c packed canned pumpkin

½ cup mini chocolate chips

½ cup chopped walnuts

1/3 cup heaping of raisins (optional)

2 lg eggs beaten

½ c milk, 1 or 2 percent plus 1 extra tbsp. if you use the palm sugar

½ c canola oil

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins depending on how large you want them.

Mix all dry ingredients in bowl of stand mixer or big bowl. Add nuts and then pumpkin puree, stirring into the dry ingredients. Combine milk and oil, beat in eggs.  Add liquids to big bowl; stir until fully blended.

Fill muffin pans 2/3 full.  Bake 22-23 min until golden brown. Do not over bake or they get dry.  I baked these on the convection setting of my range; done in 17 minutes. Rest for five minutes and then remove from the pans using a fork, cool on a rack. Freezes well for up to 4 weeks.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally published in 2016; minor updates to recipe as to adding raisins and using a convection oven.

Coconut Mounds Impossible Pie

Coconut Mounds Impossible Pie

This is my favorite coconut creation. I’ve made 3 different versions and this is my favorite. If I figure out another one to add I will let you know. It’s super easy and requires no fancy equipment or weird ingredients. No crust to fuss with. Probably any brand of gf flour will work. Otherwise it is all naturally gf ingredients. It doesn’t take more than 10 minutes to throw together and into the oven it goes for 43-45 minutes. I suggest that you allow it to set up for at least 4 hours. After two-three hours you could put it in the fridge to get it cold. If you prefer no chocolate just leave it out. I wonder what it would taste like with dark chocolate bits. Next time!

Ingredients:

2/3-3/4 cup sugar

3 large eggs

1/4 cup plus 1 Tbsp. of GF flour blend (I used KA basic gf blend)

1/2 c melted butter or 1/3 c liquid coconut oil

1 tsp. apple cider vinegar

1 tsp. vanilla extract

1 1/2 cup shredded coconut, sweetened version

1/4 c mini chocolate chips

a tsp of soft butter for coating the pie pan or soft coconut oil

Directions: Heat oven to 350 degrees. Butter a 9-inch glass pie pan. Melt the butter in the microwave in a Pyrex measuring cup. Put sugar and eggs into a mixing bowl, I used my stand mixer. I beat it for 3-4 minutes until it was thick and lemon yellow. Stop mixer, add in milk. flour, oil or melted butter, vanilla, and vinegar. Beat briefly to blend well. Fold in coconut. Pour half of this batter into the buttered pie pan, sprinkle with half the chocolate chips. Gently pour in rest of batter. Sprinkle with rest of chips. Put in oven on middle shelf. Bake 43 to 45 minutes until the middle is set and it is golden in color. Let cool fully 3-4 hours. Can eat either at room temperature or slightly chilled. Because of the custard, please store leftovers (if any!) in your fridge. Enjoy!

GF Chocolate Bundt Cake -Perfection!

I tried this cake out for my guy’s birthday a week ago. I made a few changes, like reducing the sugar and it is just perfect. But, I couldn’t find it again on Pinterest, so I am writing it down before I forget. Great texture and flavor. The mini chocolate chips added great flavor. This recipe is a keeper!

Notes: I only made it with King Arthur Measure for Measure GF flour; try other measure for measure blends at your own risk and let me know how they turn out! I think it would be fine with just one teaspoon of vanilla, but I put in both.

I know, not a good picture. I kept forgetting to take them as I made it and even forgot to take a decent picture of one slice. Next time I make it!

GF Chocolate Bundt Cake

Ingredients:

1 3/4 cup King Arthur Measure for Measure GF flour

1 tsp. baking soda

3/4 tsp salt

1 3/4 cup sugar

3/4 cup mild oil like canola

2/3 cup cocoa, unsweetened and not Dutch

1 cup very hot water

3 eggs

3/4 cup sour cream, room temp

2 tsp. vanilla extract

3/4 cup mini chocolate chips

Directions: Spray an 8 cup bundt mold with baking spray or with a film of solid shortening. Set aside. Heat oven to 350 degrees. Mix flour, baking soda, salt and sugar together in a bowl.

In another bowl mix the cocoa, hot water and oil and add the dry ingredients to it, mix. Then add the eggs, vanilla and sour cream and blend fully. Fold in the chocolate chips. Pour into the cake pan. Bake at 350 degrees for 45-55 minutes, until a cake tester comes out clean. Let cool in the pan for 5-6 minutes before de-panning onto a cooling rack. Cool completelybefore frosting.

Ganache: 1/2 cup dark or semi-sweet chocolate chips, 1/2 cup whipping cream. Heat cream until nearly hot not boiling (low heat setting), add chocolate chips. Stir until chips are melting, turn off heat and stir until all melted. Let cool for 10-15 minutes until it just flows before drizzling glaze over the cake with a spoon.