Happy fall weekend!

FallTree2

 

After dropping BME back off at work after a lunch date last week, I drove past this tree in the business park.  I was struck by how amazingly this tree encompassed the transition of the season: it’s full of fall colors like orange and red, but stands against a background of lush, summery green.  Fall is a’comin’, guys!

The weekend clearly got the memo with its chilly temperatures and crispness in the air.  However,  while I am thrilled about the arrival of fall, my throat is less than thrilled with the new chilly temperatures.  This led to a weekend of marathon watching 30 Rock and a strong craving for some fall comfort foods (and a strong desire to realign my life to be the female Jack Donaghy).  Luckily, I found not only one, but two! amazing fall recipes that also fit within the confines of my modified Paleo diet.  And one iffy fall-versionized hot toddy recipe.  As such, I leave you with this:

BananaMuffin2

Banana Raisin Bread Muffins (makes 8-10 muffins)

Recipe originally posted as “Paleo Banana Bread” by Civilized Caveman Cooking Creations; Thank you, Civilized Caveman!! THIS WAS PERFECT! I made a few substitutions given ingredients I had on hand.

INGREDIENTS:
– 4 bananas, mashed (yellow are fine)
– 4 eggs
– 1/2 cup cashew butter (or any nut butter really)
– 4 tablespoons grass-fed butter, melted
– 1/2 cup coconut flour
– 1 tbsp cinnamon
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp vanilla
– pinch of sea salt

INSTRUCTIONS:
1. Preheat your oven to 350 degrees F.
2. Combine bananas, eggs, nut butter, and grass-fed butter in a mixing bowl.  If you have a hand-mixer, USE IT.  I did this by hand and it was a little tiring, especially the mashing of bananas.
3. Once blended, add in coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt; mix well.
4. Grease a 9×5 glass loaf pan with a fat of your choice or, as in my case, grease two metal 6-muffins tin with a fact of your choice.
5. Pour in batter and spread it evenly.  Cook for 55-60 (glass pan) or 35-40 minutes (metal pan); start checking at 35 minutes to make sure the muffins are not getting dry.  Cook until a toothpick inserted into the center comes out clean.
6.  Once baked, take out and run a knife along the outside of each muffin.  DO NOT REMOVE YET.  I attempted to remove the muffins before they were cooled and I ripped a few in half.  Wait a bit, then try to get them out using a spoon or other instrument.

These are delicious heated up, sliced in half and devoured with a slab of butter.

BananaMuffinCloseUp2

Also, does anyone else remember this movie?  It’s my go to background noise once it gets chilly.

Fall!

(Originally posted on Tiny Girl Eats at tinygirleats.wordpress.com)

It’s finally fall.  It’s finally getting chilly.  I can finally drink and eat pumpkin spice EVERYTHING without being judged by random strangers (BME still judges me without abandon).  As such, I am introducing a new category: PINTEREST TRUE: a section where I will attempt all of those amazing “cooking hack” recipes on Pinterest and inform you, my small pool of readers, of the results.  To start us off, I made super easy Gluten Free Pumpkin Chocolate Chip Muffins!  Mine came out a bit dense and not fully cooked in the middle (which I was fine with since there were no eggs in the recipe), so maybe try to add a little water to thin out the dough.

Pumpkin Chocolate Chip Muffins
Makes 12 muffins
Ingredients:
1 box gluten free cake mix (I used Betty Crocker Yellow Gluten Free Cake mix)*
1 14.5 oz can pumpkin puree (I use Libby’s for everything pumpkin related)
2 tsp vanilla extract*
.5 bag of semi-sweet chocolate chips

*Check your cake mix box when using GF rather than regular.  The Pinterest recipe originally called for a box of cake mix (not GF) so I compared the ingredients needed for both (oil, water, eggs, etc).  The only difference between them was that the GF mix required 2 tsp of vanilla extract.  So I figured the recipe should still work using a GF mix,  I can just add the vanilla extract.

Instructions:
– Preheat the oven according the box’s instructions and grease two 6-cupcake pans.
– Pour the dry mix into a bowl.  Add the can of pumpkin and vanilla extract (if needed).  Mix, making sure to scrape the sides of the bowl.  Be careful when you mix, it takes a little bit (my arm was tired afterwards) and the dry mix kept poofing up into my face and all over the oven I was mixing on top of.  Once the mix and pumpkin are thoroughly mixed, add a little water if the dough seems a bit thick (mine was and I will add a little water next time).  Then stir in the chocolate chips.
– Spoon the mix into the greased cupcake pans; bake according to the box.
– Enjoy!

Minus the density of the cupcakes (and that they were not all the way cooked through), the recipe came out GREAT!  They were a delicious mix of pumpkin and gooey chocolate.  I am glad the recipe only yielded 12 because we ate them continuously until they were gone.

Happy fall! – TGE