Happy 19th Birthday to My Sweet Sister, Suriyah

Friday was my older sister, Suriyah's 19th birthday. It was a great day, ending with a party and cake :). Love you sis!

The cake: 2 layer vanilla cake with a filling of cake crumbs, cocoa powder and marshmallow fluff (homemade, recipe to come soon, Lord willing!), frosted with marshmallow fluff and dusted with cocoa powder.

~ Hanunyah

Another Adult in the Family!

My older sister, Suriyah (#4 of 11) became an official adult on the 29th of March. We didn't do much on her birthday except I made brownies and blondies :), BUT a party was planned. A few days later Grandma took us out to eat (at a Mexican restaurant, of course), then she came home to a party.

A couple weeks go by.

A few days ago mom surprised her again to a special baby goat, a F4 Mini Nubian - Mom's b-day present ;).

Mom, Colleen (the goat's breeder) and Suriyah

~ Hanunyah

Pumpkin Chocolate Cake

With many pumpkins, we are learning to get creative with pumpkin. We have learned you can sub pumpkin for water in the Oat Flour Chocolate Cake recipe - and it doesn't really even taste like pumpkin.

My sister made a chocolate bundt cake the other day (in a silicone bundt pan my family got for super cheap - it works soooo beautifully!). So, to use up more pumpkin, I melted some white chocolate chips and pumpkin together to create a "pretty" orange glaze.

Moist oat flour chocolate cake + pumpkin white chocolate glaze = a wonderful, sweet sticky mess.

Pumpkin Chocolate Cake (Gluten-free)
Sisters-in-the-kitchen creation ;).


1 1/2 cups oil
1 1/2 cups sugar
1 1/2 cups pumpkin puree
2/3 cup cocoa powder
2 1/2 cups gluten-free oat flour
2 teaspoons baking soda
6 eggs
1 teaspoon cinnamon, optional


Glaze:
3/4 cup white chocolate chips
2 tablespoons oil
1/4 cup pumpkin puree

1. Preheat oven to 350 degrees F. Grease a Bundt pan.

2. In a large bowl, combine all ingredients and beat until smooth. A whisk works well. Pour batter into prepared pans or pan.

3. Bake for about 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool and remove from pan. Drizzle the glaze over cake.


4. To make glaze - Melt the chips and oil in the microwave for 1 minute. Add the pumpkin puree and stir until smooth.




~ Hanunyah

31 for 21: Molasses Cookies

One of Suriyah's specialties :). These are very good, nice and chewy. And this kind of cookie fits the season right now, even though we make them throughout the year.

Molasses Cookies (Gluten, Dairy and Corn-free)
Adapted from Got Milk? The Cookie Book

1/2 cup oil
1/4 cup dark molasses
1 egg
1 teaspoon vanilla extract, (optional)

2 teaspoons ginger

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves
2 teaspoons baking soda
2 cups rice flour
1 cup sugar

1. Preheat oven to 375F. Grease a cookie sheet.

2. Combine all ingredients; beat well. Spread on a cookie sheet (you may also make cookies - form balls and place on the baking sheets about 2 inches apart).

3. Bake for about 15 minutes, or until the center appears cooked. Let cool on the baking sheet for a couple minutes, then transfer to wire racks to cool completely (if they're not gone by then!). Store in an airtight container or freeze for up to 2 weeks.

Notes:
She usually makes these into bars - it's easier that way and they seem to come out chewier, too.


~ Hanunyah

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Suriyah's Hamburger Buns

Well, I know these aren't necessarily sweet, but it has to do with baking :).

One of my sisters, Suriyah makes these quick buns quite often since they are easy. In fact, she's making them right now!

Sometimes she adds pizza seasoning, and they smell sooooo good! I'm sure they taste good, too :).

Suriyah's Hamburger Buns
Adapted from: Taste Of Home


2 tablespoons active dry yeast
1 cup + 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3 1/2 cups rice flour


1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.


2. Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets.


3. Cover and let rest for 10 minutes. Bake at 425° for 8 to 12 minutes or until golden brown. Remove from pans to wire racks to cool.

Notes:
*Pizza seasoning - add with the salt 1 teaspoon italian seasoning, 1 teaspoon parsley, and 1 teaspoon onion powder.


~ Hanunyah