These strawberry bagels are off da chain! If you have followed along, awhile back I posted a recipe for bagels from the cookbook Without Grain by Hailey Barisa Ryczek. If you are new and the strawberry bagel recipe caught your eye, WELCOME!! I’ve taken Hailey’s recipe and added a simple ingredient to get amazing fruit flavored bagels. This simple ingredient is freeze-dried fruit. I have done it with strawberries, blueberries and raspberries. Each one has been a success (never done the fruit flavors together, always individualized).
These strawberry bagels are amazing alone, topped with butter or cream cheese. My husband and I have found they even make great breakfast sandwiches too! The fruit flavor adds a bit of sweetness to the bagel.
One silly thing, and yes I’ve done it too many times. I often get rushed and open up the bag of freeze-dried fruit, throw it in the blender, turn the switch on and then remember it has a ‘fresh’ packet in it. Needless to say, that powder quickly finds it way to the trash can. Make sure you remember to remove the packet prior to creating powder. And if you don’t, know you are not alone…been there, done that!
It’s strawberry season in Michigan. I visited the farmers market and it seems almost every vendor had strawberries on their table. I also noticed all vendors had them priced the same (I walk around and view everything before making a purchase, even though I have my favorite vendors I visit frequently) at $4 a quart.
I love strawberries and I use to think my mom was crazy wanting to go out and pick them versus buying them at the store. However, with age comes a reality check and she is right. Farm fresh strawberries release a lot more juice when left out at room temperature. I also love how a natural sugar (honey) can help release the juices and create an amazing sauce for the ginger shortcake. You can start this recipe in the morning with the strawberry sauce directions and finish later with the ginger shortcake directions. The longer you let the berries sit out, the more juice you will have for your treat!
The Great Food Blogger Cookie swap supports Cookies for Kids Cancer. Each blogger paid $5 to take part in the exchange. This year, the cookie swap raised over $10,000!! A special thanks to Lindsey from Love and Olive Oil and Julie from The Little Kitchen for organizing it!
In participating with The Great Food Blogger Cookie swap, I received cookies from Chelsy at Mangia, Alyssa from Simply Quinoa and Wendy from Around My Family Table. Each of their cookies were unique and had an amazing taste! I highly recommend you take a peak at their recipes too!
I created these Rum Holiday Cookies with the hope of packing all the holiday spices into one cookie! I also wanted a fun treat to serve our guests for the holiday season. My husband seems to think all these cookies are his and not for sharing this holiday season.
For this recipe, I create my own dried fruit blend from the bulk section at the local health food store. My favorite fruit blend is with apples, raisins, cherries and blueberries. However, feel free to pick your favorite. Also, read the ingredients of the dried fruit…I like to know all my ingredients and be able to pronounce them!
My oh my, life is busy! I keep thinking it is going to slow down, but it hasn’t! When it slows down, I promise to start adding more recipes to the blog. Creating a recipe takes time and I would rather perfect one recipe a week than post recipes in progress.
Something about the holiday season makes me want rum raisins and I decided to soak some and create Rum Raisin Muffins. Now, these muffins taste amazing. I’m thinking these muffins might make an appearance at our Christmas morning brunch! Whoever you serve these two, will not believe they are free of gluten, dairy and artificial flavors. I recommend checking your rum to confirm it is a gluten-free rum, occasionally a brand will contain gluten.
The key to rum soaked raisins is time. The raisins will absorb the rum but this takes time. You may stir the mixture as it sits, but this is not necessary. If the raisins do not absorb all the rum, when you place the coconut shreds into the mixture they may absorb more. If not, just transfer everything in the bowl into the muffin mixture (including any liquid rum).
I have had some odd visions for cookies lately. I think partially it is because I like to think outside the box for holiday cookies. I love cookie exchanges and having unique cookies to share. This vision came around a sweet potato and trying to decide what to mix together with it. I decided to create a molasses cookie and use the sweet potato as the ingredient which provides moisture (instead of oil). These are great cookies for a holiday exchange because the sweet potato gives them a soft chewy texture with a sweet taste!
When baking cookies I always line my cookie sheet with parchment paper for two reasons. First, my cookies always come right off the pan without any extra oils. And then the real reason is EASY CLEAN UP. Once all cookies are off the pan, I throw the parchment paper away and place the pan back into the cupboard (assuming it’s spotless).
I have finally perfected my banana waffle recipe and what better day than a Saturday to do it on! We have a busy day planned (included a nice bike ride into town) and a filling breakfast is just want we need!
I can not say enough great things about our VitaMix. If I could have only one kitchen gadget in my the VitaMix would be it. I placed all the ingredients in the VitaMix and let it blend it up! It works great because it also has a spout to pour the batter into the waffle machine. I am talking easy preparing and clean up!
1 tbs raw honey
1 tbs vanilla
1 tsp baking soda
1/2 tsp cinnamon
3 tbs tapioca flour
2 tbs coconut flour
a pinch of salt
1. Place all ingredients into a blender and blend on high for 1 minute.
2. Allow batter to sit for 3 minutes and thicken.
3. Pour your batter into a waffle machine.
4. Cook on medium-high for about 3 minutes.