Baking with Coconut Oil

As most of you must know by now, I love to bake! I live in the perfect region to do this, the Northeast. The seasons Fall and Winter host ample time to run the oven as the temperatures are cooler then. Running the oven helps heat our kitchen as well. I don’t bake as often in the summer unless it’s a rainy cool day or early in the morning.

About a year and a half back I read somewhere how bad Canola oil is for your health, my primary staple along with butter in my baked goods. After researching other options I decided to try using Coconut Oil. I found the cheapest options at Wal-mart just under $10 for a big jar. Then it was time to experiment and use it in recipes.

Early on I discovered that simple putting it in recipes from the jar wasn’t going to work smoothly. It’s a thick shortening like state and doesn’t cream well. Simply by trial and error I learned that melting it in a small pan before adding it to recipes did the trick. It adds a slight coconut flavor in goods, sometimes noticeable and others not. I recommend you to try it if you dislike coconut. My son Dylan doesn’t like coconut but enjoys my baked goods with it. Experiment and see the results.

I keep my Coconut Oil for a few months. Once it starts to smell rancid I throw it away. My latest jar I’ve had for awhile and it has kept well in the cool cupboard.

Try Coconut Oil in crepes and pancakes, cakes and cupcakes, zucchini breads and cookies and bars.

All My Best,

Heart and Soul ☺️

Caramel Apple Cupcakes

This is from the Rachel Ray magazine but I’ve adapted the recipe to be gluten free.

In autumn I get my trusty comfort food recipes out of my cookbook binder. Many recipes I have made and baked over the years, mostly by season. In the spring around Easter I make chewy lemon bars and in the summer I bake strawberry angel food cupcakes and chocolate zucchini bundt cake. Come winter it’s time for delicate and sweet Christmas cookies, chocolate chip oatmeal cookies, homemade pizza, and my father- in – law’s beef stew. Now that fall has come I’m immersed in making apple crisp, pumpkin pancakes and brownies, crockpot baked beans and caramel apple cupcakes.

Years ago when the boys were little, we made caramel apples with the popsicle wooden sticks in them. We would roll them in chocolate chips, peanuts or coconut. Most of the time we made them around Halloween. Several years ago I was getting the Rachel Ray magazine, where I found some recipe keepers and good ideas. One day I found this delicious caramel apple cupcake recipe, reminding me of those caramel apples we made years ago. I baked them right away and everyone loved them! Now every October I make them at least once.

A look at my fall kitchen

This recipe I’ve adapted to be gluten free made with gluten free Bob’s all purpose baking flour. It’s appropriate for people who are watching gluten but it doesn’t compromise taste.

You will need:

1 1/4 cup flour ( I use Bob’s Gluten free all purpose flour)

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

2 eggs

1/2 cup packed brown sugar

1/2 cup sugar

1/2 c melted coconut oil

2 tsp vanilla ( I use pure )

3 cups chopped apples

For topping:

1 1/2 cup unwrapped caramels

1 Tbl heavy cream

Preheat oven to 350 F. Grease muffin pans or line with cupcake liners. In a large bowl whisk flour, baking powder, cinnamon and salt. ( I mixed the dry ingredients in my mixer) In a separate bowl mix sugars and eggs until smooth. Stir in coconut oil and vanilla. Gradually combine dry and wet ingredients. Lastly gently add chopped apples. Spoon batter into muffin wells. Bake until golden about 25-30 minutes.

While the cupcakes bake, make the topping. Combine caramels and heavy cream in a small pan on medium heat on the stove. Stir often until melted. Once cupcakes are done and cooled, frost with caramel topping. Store at room temperature or in refrigerator.

 

 

Forgive my blurry photo but trust me, they are so so good!

These are messy but are delicious and okey gooey! In one day a dozen of them turned into 5! Eat them with a tall glass of milk or almond milk!

Happy Fall to y’all! I hope you are baking to your hearts content or doing what you love this season!

All My Best,

Mary 😄

Sunday Savory Crepes with Strawberry Sauce

My first strawberry sauce
I love golden brown crepes

This Sunday morning I woke to yet more snow on the ground and chilly temperatures. After loading up the stove with trusty hard wood, I ventured to my kitchen to create a warm wholesome breakfast! My husband was out snow plowing while I happily cooked. One of his favorite breakfast foods is crepes, a thin pancake made with flour, salt, milk, an egg, and oil. ( I use coconut oil and added a few tablespoons of Oat flour to the white.)

I try to use up what I have in the fridge and freezer and since I had a few frozen whole strawberries, I tried my hand at making strawberry sauce. My first time, other than making blueberry sauce! I put the strawberries in a small pot, added honey, cinnamon and water. It took a few minutes to boil and then I turned down the heat to a low simmer. It smelled like homemade jam and tasted so delicious with a bit of New Hampshire maple syrup and crepes!

Below is the Crepe Recipe I took from my aged Better Homes and Gardens Cookbook.

1 cup flour ( I added 3 Tbls. Oat flour for a healthy nutty taste)

1 1/2 cup milk ( I used Lactose free Milk)

2 eggs

1 Tbls. Oil ( I used Coconut oil melted)

1/4 tsp. Salt

Combine dry ingredients. Add milk, eggs and oil. Beat until blended. Heat a skillet or electric skillet. I brush it with butter. Spoon about 2- 3 Tbls. batter for crepe. Cook 2 minutes on each side or until golden brown. Serve with blueberry or strawberry sauce and top with maple syrup.

I hope you enjoy your Sunday morning breakfast and savor every delicious bite!

All My Best,

Heart and Soul