The other day I suddenly decided I wanted a black forest cake. But since we really don’t need a whole cake for the four of us and two of us aren’t even that big on chocolate, I decided to do cupcakes instead.
Black Forest Cupcake
I adapted a recipe from Against All Grain. Hers are a lot prettier than mine, which wasn’t helped by the bad lighting. Ours were good to eat, though!
Ingredients The Cupcakes 4 large eggs 1/4 cup honey 1/4 cup butter, melted 1/4 cup milk (you can use coconut milk or even dairy kefir or … Continue reading Black Forest Cupcakes
Look at those gorgeous seeds!
Pomegranates are one of the few foods that still seem to only be available for a short time of the year here in Portland, and they’re imported from California or further away. Granted, the season we can get them has been extended from a couple weeks in December out into November through January, but I still consider them a special winter treat.
Whole Pomegranate – this one was pretty good, but one with darker skin would have been better
You want to choose dark red, large, leathery fruits that are heavy for their … Continue reading Seasonal Treat: Pomegranate
Lemon Sherbet with Blueberry Sauce
I love Sherbet because not only is it yummy, it travels well! The gelatin in it helps it hold up even when it gets a bit warm. My kids started school for the first time this year so of course we wanted to make sure to get to know people. I was a little let down when I found out that the first big event of the year was going to be an ice cream social!
Lucky for us, Kelsy found a recipe for Lemon Sherbet in The Joy of Cooking! It was almost GAPS … Continue reading Lemon Sherbet
This sauce is still warm – let it cool and it will set more solidly.
This whole berry cranberry sauce bears no resemblance to the stuff from a can. I’m sure you could make that, too, but it’s not the way I like it.
The first time I made whole berry cranberry sauce of my own I was hooked! It’s fast, pretty, and impressive! You can also mix it up with the variations I’ve included below or invent your own!
Basic Cranberry Sauce
If you stop stirring it’ll bubble up like crazy!
Ingredients 1 lb whole cranberries, fresh … Continue reading Whole Cranberry Sauce with Variations
Basic Banana Softserve
I was just hankering for something creamy and sweet and realized that I hadn’t told you all about what to do with all your overripe bananas: Soft serve ice cream!
The “real” kind of soft serve you get at fast food restaurants is full of nasty stuff. But this version is all natural and actually good for you!
For most of my life, I hated bananas. I found the texture disgusting, and the smell of them sent me running from a room more than once. But one day, when I was pregnant with Kodiak, I was really … Continue reading 2 Minute Soft Serve
Fresh raspberries – don't stack them too deep!
Growing up in Portland, my mom often made me angel food cake with strawberries or raspberries on top for my June 30th birthday! The few years where the raspberries haven’t been on yet for my birthday have been a big disappointment. This year, however, they are producing like mad and have been for weeks!
The house I lived for 10 years had a great raspberry patch the kids grew up climbing through. Leaving that bush was one of the hardest things about moving. I promised the kids that when we had … Continue reading Freezing Raspberries
Power Punch Flavor Packs
PPFPs (Power Punch Flavor Packs) were invented by me and my brother.
Note from Mama: These are STRONG! Eat at your own risk
1 piece of Oxalis (AKA Sour Grass) with a long stem 1 Mint leaf 1 red Raspberry 1 small Stevia leaf Directions
First pick all the ingredients. When that’s done fold the stevia leaf (if necessary) and put it in the middle of the raspberry. Next roll the raspberry in the mint leaf. Then put down the sour grass so that the stem sticks up and put the … Continue reading Power Punch Flavor Packs
The plan is to make the marionberry swirl cupcakes for Kelsy’s graduation party. But we’ve only got a half-pint of marionberry preserves left. I had to come up with something else for tonight! My picture could be better & I got pretty lazy cutting out my parchment liners, but they tasted great!
Apple Spice Cake Muffins
Apple Spice Cake Muffins
6 chicken eggs or 5 duck eggs 1/2 tsp salt 1 tsp vanilla 1 tsp almond extract 1/2 cup honey 1/2 cup ghee 1/2 cup coconut milk 3/4 cup + 1 Tbsp coconut flour 1 tsp cinnamon (or … Continue reading Apple Spice Cake Muffins
Frosted Marionberry Swirl Cupcakes
Our 12 year old is soon going to be 13! We needed an extra special GAPS legal treat for her birthday party sleepover and our friend Butter Believer’s Vanilla Grain-Free Birthday Cupcakes looked like just the ticket. She put her berries in the frosting, which she says turned out a little weird, so I decided to swirl in some honey-sweetened marionberry preserves I canned last summer to give these cupcakes a little boost.
I had also recently stumbled upon Modern Alternative Mama’s Buttercream Frosting recipe, which was, when made with honey, GAPS legal and looked … Continue reading Vanilla Marionberry Swirl Cupcakes with Buttercream Frosting
Cupcakes topped and ready to eat!
It’s a wonder any of these made it into the oven, the way I was gobbling up the batter! But once cooked, the first batch I made (with an extra tablespoon of yogurt and no nuts) turned out too sweet and moist for me. The kids didn’t share my opinion – they thought they were just right. For the second batch, I used the recipe exactly as it is written here, with walnuts. They’re still on the sweet and moist side, but you won’t hear me complaining!
Coconut Banana Cupcakes
Ingredients 6 eggs (I … Continue reading Coconut Banana Cupcakes