Crafxzen

Crafter of old school handwoven loop potholders and tie dye.

Mixed Berry Fruit Crisp Mug

Tonight’s dessert, so far this is my favorite mug recipe. It is adapted from this Mixed Berry Crisp in a Mug recipe at Food Network.

2 tablespoons quick-cooking oats, I used Bob’s Red Mill gluten free oats
1/2 tablespoon brown sugar
2 tablespoons walnuts, chopped, optional
1 tablespoon all-purpose flour, I used Bob’s Red Mill all purpose gluten free flour
1/4 teaspoon ground cinnamon
1 tablespoon applesauce
3/4 cup frozen mixed berries
Plain or flavored Greek yogurt, for serving

Combine the oatmeal, brown sugar, walnuts if using, flour, cinnamon and applesauce in a large mug.

Place the berries on top of the crumble mixture and microwave on high power for 2 minutes, until the fruit starts to bubble and slightly thicken. Stir to bring the crumble to the surface and serve with a dollop of yogurt on top.

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Apple Blondies

This recipe was adapted from an Apple-Peanut Blondies recipe in Taste of Home, September/October 2017.

Original:
1 cup packed brown sugar
1/2 cup butter, melted
1 large egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 small apples, peeled and sliced
1/2 cup chopped salted peanuts

Preheat oven to 350.
Beat brown sugar and melted butter until light and fluffy. Add egg and vanilla; beat until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; gradually beat into brown sugar mixture just until combined.
Spread all but 1/4 cup batter into a greased 8 inch square baking dish. Layer with apple slices; dot with remaining batter. Sprinkle with peanuts. Bake until golden brown and the center is set, 22 – 28 minutes.

My version:
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup butter, melted
1/4 cup applesauce
1 large egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2 small apples, peeled and sliced

Preheat oven to 350.
Beat brown sugar, honey, applesauce and melted butter until light and fluffy. Add egg and vanilla; beat until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; gradually beat into brown sugar mixture just until combined.
Spread all but 1/4 cup batter into a greased 8 inch square baking dish. Layer with apple slices; dot with remaining batter. Bake until golden brown and the center is set, 22 – 28 minutes.

On the suggestion of my oldest son, before serving, I warmed up each piece in the toaster oven with a dollop of applesauce and a marshmallow on top. Serve when the marshmallow has melted. Would also be good with whipped cream or vanilla ice cream.

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Apple Pumpkin Cake

This recipe was adapted from an Apple-Pumpkin Upside-Down Cake recipe in Taste of Home, September/October 2017.
Super good!

2 eggs
2 Tbs. plus 1/4 cup softened butter, divided
2 Tbs. plus 3/4 cup sugar, divided
1 tsp ground cinnamon + 1/2 tsp
2 apples, peeled and thinly sliced
1/2 cup canned pumpkin
1 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup milk or buttermilk

Preheat oven to 350F.
Melt 2 Tbs butter. Stir in 2 Tbs sugar and 1/2 tsp cinnamon. Spread into a 9 inch pie plate. Arrange apple slices in a single layer over butter mixture.
Cream remaining butter and sugar until light and fluffy. Beat in pumpkin. Add eggs.
In another bowl, whisk together flour, baking soda, salt, nutmeg and remaining cinnamon. Add to creamed mixture, alternating with milk, beating well after each addition.
Spread batter evenly over apples. Bake 30 – 35 minutes, until a toothpick inserted in the center comes out clean.
Cool 10 minutes and invert onto a serving plate, if desired. Serve warm with whipped cream or vanilla ice cream.

Note: I made this gluten free by using Bob’s Red Mill All Purpose Gluten Free flour.
I also decreased the sugar to 1/4 cup.

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Avocado Mousse

My new favorite way to eat avocados is this recipe, which is adapted from Giada De Laurentiis’s Chocolate Avocado Mousse recipe.

1/4 cup dark chocolate chips, such as Nestle
1 very ripe (8 ounce) avocado, peeled and pitted
1/8 cup honey
1/8 cup unsweetened cocoa powder
1/4 tablespoon pure vanilla extract
pinch of sea salt
3 tablespoons milk

Add all ingredients to a mini food processor. Blend until smooth and creamy. Refrigerate for at least 3 hours.
Serve topped with whipped cream if desired.

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No Sugar Banana Oatmeal Bars

This recipe was adapted from Doctor Oz’s 2 Ingredient Banana Oat Cookie recipe.

3 bananas
2 cups oatmeal
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup dark chocolate chips

Preheat oven to 350 F.
In a mixing bowl, mash the bananas. Add the rest of the ingredients and mix together.
Drop by spoonful on cookie sheets and flatten with a fork, or line a cookie sheet with parchment paper, scoop all of the dough onto it and flatten to make cookie bars.
Bake for 10 – 15 minutes.
Let cool and remove from pan.
I made these in the toaster oven as cookie bars and they came out great.

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Slow Cooker Gluten Free Pumpkin Pie Pudding

I made this slow cooker dessert for dinner. I love pumpkin pie and this was an easy to make substitute. It was super good and the best part was the whipped cream got my kids to eat it, letting them get some Vitamin A.


1 can pumpkin
10 oz milk
1/4 cup sugar
1/4 cup maple syrup
1/2 cup gluten free all purpose flour
2 eggs
1 tbs butter
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 tsp vanilla

Add all ingredients to the slow cooker and mix well. Cover and cook on low for 6-7 hours. Serve in a bowl topped with whipped cream.

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Low Sugar Blueberry Muffins

I was looking for a really good, go to blueberry muffin recipe, and this recipe may finally be it. It’s full of flavor and is really good! The coconut oil adds a little extra flavor too. If you prefer to omit the coconut oil, then use a total of 1/2 cup butter.
This is a recipe I adapted from the Taste of Home April/May 2013 magazine, page 72 Jumbo Blueberry Muffin recipe.

1/4 cup butter, softened
1/4 cup coconut oil
1/4 cup brown sugar
1/8 cup honey
1/8 cup maple syrup
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
2 cups all purpose flour (I used: 1 cup all purpose flour, 1/4 cup wheat flour, 3/4 cup buckwheat flour)
2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 1/2 cups fresh or frozen blueberries

Topping:
cinnamon sugar

Preheat oven to 400 F. In a large bowl, cream butter, coconut oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and nutmeg. Add to creamed mixture; stir just until moistened. Fold in blueberries.

Fill greased or paper lined muffin cups two-thirds full. Bake for 13 – 20 minutes or until a toothpick comes out clean. Sprinkle with cinnamon sugar.

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Quick Easy Cutout Cookies

The following recipe was in my Better Homes and Gardens cookbook. I modified it a bit though. I also experimented by adding coconut oil for half of the butter. It worked great! I may try all coconut oil the next time I make them. Coconut oil is healthier than butter and has many health benefits, including it’s good for your teeth.

1/3 cup butter, softened
1/3 cup organic coconut oil (I didn’t melt it)
1/4 cup brown sugar
1/4 cup honey
1 tsp. baking powder
1/8 tsp. salt
1 egg
1 Tbsp. milk
1 tsp. vanilla
2 cups all purpose flour (I used 1 cup all purpose flour, 1/2 cup whole wheat flour, 1/2 cup buckwheat flour)
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Preheat oven to 375 F.

I made this in my food processor and just added all of the ingredients in order.

To make without a food processor, beat butter and coconut oil on medium to high speed for 30 seconds. Add sugar, honey, baking powder, salt, cinnamon and nutmeg. Beat until combined. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour.
If necessary, cover and chill dough for 30 minutes or until easy to handle. Roll dough out until 1/8 inch thick and cut dough into desired shapes using cookie cutters.

Bake at 375 F for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. Frost with your favorite frosting.

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Easy Pumpkin Pudding

Pumpkin is a great source of Vitamin A. It also contains Vitamin C, Vitamin E and B vitamins along with minerals such as copper, calcium, potassium and phosphorus.
This was super easy to make and only took about 10 minutes.

I made my own version based on the following two recipes:

http://caloriecount.about.com/pumpkin-pudding-vegan-recipe-r55425
http://www.peta.org/living/vegetarian-living/pumpkin-pudding.aspx

Here’s the recipe I came up with:

1 can pumpkin purée
1 1/4 cups milk
1 tsp. vanilla extract
2 Tbsp. cornstarch
1 Tbsp. maple syrup
1/2 Tbsp. honey
1/2 Tbsp. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
dash ginger
1 tsp. ground flaxseed, optional

Add all ingredients in order to sauce pan. Mix well and cook on medium low heat for 6 – 8 minutes, until thick.

Pour into dishes and refrigerate for about 1 1/2 hours.

Serve with whipped cream if desired.

Whipped Cream:

1 cup heavy cream
2 tbs sugar (I used 1/2 tbs)
1/2 tsp vanilla

Beat whipping cream, sugar and vanilla with an electric mixer on medium until soft peaks form.

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Crisco Easter Bunny Cake

I used to make this Easter Bunny Cake recipe with my grandmother when I was little. We would make it every Easter. I started making it on my own years later. Super good! I haven’t made it in quite a few years, but this year my sister requested that I make it.
My sons helped me make it.
I did modify the recipe to use less sugar, now that I have high blood sugar and know how bad sugar is for you. Below is the original recipe and my modified recipe.

Original Crisco Easter Bunny Cake Recipe:

2 egg whites
1/3 cup granulated sugar
1 3/4 cups sifted, all purpose flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons vanilla
1 cup milk
1/2 cup Crisco oil
2 egg yolks

Preheat oven to 350 F. Grease and flour two standard size round pans.

In a large bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup granulated sugar and continue to beat until peaks are stiff but not dry. Set aside. In another large bowl combine flour, 1 cup granulated sugar, baking powder and salt. Add vanilla, milk, Crisco oil and egg yolks. Mix at medium speed 3 minutes, scraping bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour into pans. Bake at 350 F for 25 to 35 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean. Cool 20 minutes before removing from pans. Cool completely before frosting.

My Easter Bunny Cake Recipe:

2 egg whites
1/6 cup granulated sugar
1 1/4 cup organic all purpose flour, 1/4 cup whole wheat flour, 1/4 cup buckwheat flour
1/4 cup dark brown sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup honey
1/4 cup pure maple syrup
2 teaspoons vanilla
1 cup milk
1/2 cup organic cold pressed canola oil
2 egg yolks

Preheat oven to 350 F. Grease and flour two standard size round pans.

In a large bowl, beat egg whites until soft peaks form. Gradually add 1/6 cup granulated sugar and continue to beat until peaks are stiff but not dry. Set aside. In another large bowl combine all flours, 1/4 cup dark brown sugar, baking powder, salt and cinnamon. Add honey, maple syrup, vanilla, milk, canola oil and egg yolks. Mix at medium speed 3 minutes, scraping bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour into pans. Bake at 350 F for 22 to 35 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean. Cool 20 minutes before removing from pans. Cool completely before frosting.

Buttery Cream Frosting: Fills and frosts two standard rounds

1/2 cup Butter Flavor Crisco All-Vegetable Shortening or 1/2 Butter Flavor Crisco Stick
7 cups confectioners’ sugar
2 1/2 teaspoons vanilla
1/2 cup milk, plus more if needed

In medium mixing bowl, beat Butter Flavor Crisco All-Vegetable Shortening. Add confectioners’ sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2 Tablespoons more if needed. Beat on high speed for 5 minutes, or until smooth and creamy.

My Buttery Cream Frosting: Fills and frosts two standard rounds

1/2 Butter Flavor Crisco Stick
5 cups confectioners’ sugar
2 1/2 teaspoons vanilla
1/2 cup milk, plus more if needed

In medium mixing bowl, beat Butter Flavor Crisco Stick. Add confectioners’ sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2 Tablespoons more if needed. Beat on high speed for 5 minutes, or until smooth and creamy.

Easter Bunny Cake Assembly:

Cut ears and bow tie from one cake, by cutting two equal sized arcs from the left and right sides of one cake. The left and right arcs are the left and right ears. The middle piece is the bow tie.

Arrange whole cake (this is the face) on large serving plate, with two ears positioned at top left and top right, and bow tie placed under the face. Brush off any excess crumbs; set aside.

Frost entire cake. Sprinkle with coconut. Arrange thin licorice strips for whiskers and smile, gumdrops for eyes and nose and Smucker’s Jelly Beans for bow tie decoration.

I only put coconut on the ears, since some people don’t like coconut. I used M&M’s for the eyes, nose and bow tie decoration, since we don’t really eat gumdrops and jelly beans. I also made red frosting for the whiskers instead of licorice strips.

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