31 for 21: Chocolate Chip Pancake Muffins

I know I already did a post for today, but I wanted to do 2 in one day because of the first day that I didn't post a recipe - so here's the 31st recipe!

Well, here is the last post for October. I hope you enjoyed all the recipes, and to end it here is another great recipe that my oldest sister made. I'll post the pictures I took, and you can skip over to her blog for the recipe - Chocolate Chip Pancake Muffins.

Here are the links to the blogs of those in my family who did the challenge -
Life on the Ranch - my mom
Got Down Syndrome - my oldest sister
Good Goats - another sister of mine

Also, to see everyone else's blogs who did the challenge, go to Unringing the Bell.

Thanks for following along as we live out life with our blessing!! I hope you had a sweet ending to the month!

Goodnight,
~ Hanunyah

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31 for 21: Brown Sugar Spice Granola

Since being gone all day @ soccer, and not being sure what to post, I whipped this up for a couple of my siblings (who wanted granola anyway). Why not post it here?

This is a quick, nice and crunchy granola with caramelized brown sugar and spices.

~ Maybe something a bit more exciting tomorrow ;).

Brown Sugar Spice Granola

Hanunyah Creation

3 cups oats*

2 cups dried fruits and nuts (optional)

1/4 cup brown sugar**

1/4 cup oil

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

2/3 cup raisins (If we don't have any on hand I make it without)

Combine al

l ingredients except raisins; mix well. Cook in ungreased 11x7-inch baking dish (or any large glass bowl, etc.) in microwave oven at HIGH 8 to 10 minutes or until light golden brown, stirring between 1 minute intervals of cooking; stir in raisins.

Conventional Oven Directions:

Combine all ingredients except raisins in ungreased 13x9-inch baking pan; mix well. Bake in preheated moderate oven (350 F.) 25 to 30 minutes or until golden brown, stirring occasionally; stir in raisins. Cool thoroughly; store in tightly covered container in cool dry place or in refrigerator.

Notes:

*Be sure to use gluten-free oats.

**You may find that 1/4 cup of brown sugar is too sweet. Cut back as desired.

~ Hanunyah

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31 for 21: Red Velvet Cake

Red Velvet cake is a common cake that "is usually prepared as a layer cake with either a vanilla or chocolate flavor, topped with a creamy white icing or a cookie dough filling."

Usually when one thinks of a "Red Velvet Cake", it is common to think of the dark or bright red color. I did some research on red velvet cake history, and here is what I came up with - thanks to wikipedia.

"The reddish-brown color of the cake originally was from a reaction of the cocoa powder with an acidic ingredient such as buttermilk, however red food coloring is often added especially if the cake does not contain chocolate.

James Beard's 1972 reference American Cookery^[2] describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and similar names for chocolate cakes.^[3][1] While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture."

So, red food color was originally not in red velvet cake. Here is my allergy-free, delicious version of this classic without the bottle artificial color.

Red Velvet Cake (Gluten, Dairy and Corn-free)
Adapted from Cake and Cookie Yahoo group

1 teaspoon baking soda
1 tablespoon vinegar
1/2 cup lard shortening
1 1/2 cups sugar
2 eggs
2 1/2 cups rice or other gluten-free flour
1 teaspoon salt
2 teaspoons cocoa powder
1 cup buttermilk*
1 teaspoon vanilla
Frosting:
1 cup milk
1/4 cup rice or other gluten-free flour
1 1/4 cups sugar
3/4 cup lard or shortening
1 1/2 teaspoons vanilla

1. Preheat oven to 350 degrees F. Grease 2 round 9 inch baking pans (I used one 11 inch round). Add vinegar to baking soda; set aside.

2. Cream together the lard and sugar. Add eggs and beat. Add remaining ingredients. Mix well.

3. Bake for 25 to 30 minutes, or until set and a toothpick inserted in the center comes out clean.

4. Frosting: Combine milk and flour in a saucepan. Stirring constantly, cook at medium-high heat until very thick (like a white bechamel sauce). Set aside. Cream sugar and lard until light and fluffy. Add vanilla and cream sauce. Beat until icing becomes thick and fluffy. Frost cake.

Notes:
*To make buttermilk - put 1 tablespoon vinegar in a 1 cup measuring cup. Fill the cup with goat or non-dairy milk. Set aside for a few minutes before using.
You may add red food color, if a darker red color is desired.

I quickly went outside to take a picture, as the sun was leaving fast.
I saw this straw bale and took pictures. 

~ Hanunyah


Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker)

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31 for 21: Pumpkin Carrot Spice Muffins with Orange Glaze

In the midst of the dew . . . 

These muffins, made with pumpkin, carrots and orange juice, have a tint of orange color. Tender, moist, fluffy spice muffins hide below a crunchy topping and fresh orange-brown sugar glaze - these were a first-time success of my creations the other night.

Carefully look - you can see the just-milked goats and my sister who just told me these muffins were yummy.

Looking for a great breakfast treat? ~ 

Pumpkin Carrot Spice Muffins with Orange Glaze (Gluten, Dairy, Corn-free)
Hanunyah Creation

1 cup carrots, boiled and pureed
1 cup pumpkin, boiled and pureed
1/2 cup oil
2 eggs
1 cup brown sugar*
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons each: baking soda, cream of tartar
1 tablespoon flaxseed meal
1/2 cup rice flour
2 cups oat flour

Crunchy Brown Sugar Topping:
1/4 cup brown sugar
1 tablespoon flaxseed meal
1 tablespoon oats
1 teaspoon cinnamon

Orange Glaze (optional):
1/3 cup sugar
1/4 cup fresh orange juice
1/2 teaspoon orange extract (optional)

1. Preheat the oven to 350 degrees F. Grease muffin pans**. Combine all topping ingredients in a small bowl. Set aside.

2. Beat the carrot, pumpkin, oil, eggs and sugar. Add the remaining ingredients and mix well.

3. Spoon into prepared muffin pans about 1/2 to 3/4 full. Sprinkle topping over the muffin batter in the pan. Bake in preheated oven for 18 to 20 minutes, or until the topping is crunchy and medium-brown.

4. Combine all glaze ingredients in a jar. Shake well and drizzle a little on the cooled muffins.

Notes:
*I may cut back on the sugar in the muffins next time because of the topping and glaze that are both sweet.
**This recipe makes about 18 muffins.

Orange-brown sugar glaze

~ Hanunyah


Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker) and Home and Family Friday by Home is Where My Story Begins

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31 for 21: Disguised {Carrot} Fudge Brownies

Gooey carrot brownies standing in the morning sunshine in front of the sheep awaiting breakfast.

It's pretty common to use apple sauce instead of oil, but who would think to use carrots in brownies?

I boiled and pureed carrots and used them for most of the oil in brownies. Although most of the pan is gone the morning after I made them, most of my siblings still don't know that the brownies were made with carrots. They didn't even question it. So..........I guess they just taste like brownies! They're pretty fudge-y, too, although crumbly because made with oat flour and no gums.

~ Another great way to hide veggies ;).

Disguised {Carrot} Fudge Brownies (Gluten, Dairy, Corn-free)
Hanunyah Creation (Adapted from my brain)


3/4 cup carrots, boiled and pureed
1/4 cup oil
3 eggs
1/2 cup cocoa, dark*
1 1/2 cups sugar**
1 teaspoon vanilla
1 1/3 cup gluten-free flour***
1/2 teaspoon baking soda

1. Preheat oven to 350 degrees F. Grease a 9x13 inch pan.

2. Beat the carrots, oil, eggs, cocoa, sugar and vanilla. Add the flour and soda. Mix well.

3. Pour into the prepared pan and bake for 20 to 25 minutes, or until when a knife inserted into the center comes out clean.

Notes:
*Dark cocoa worked well for me, but you may use other cocoa. If you use regular cocoa, you may need to use 3/4 to 1 cup instead of 1/2 cup.
**I used 1/2 cup brown, 1 cup white sugar.
***I used oat flour, but you may use your favorite gluten-free flour or flour blend.


~ Hanunyah

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