RSS Feed

Tag Archives: chocolate chips

Pumpkin Peanut Butter

Have you had enough of pumpkin yet?

We certainly hope not, because we have one last recipe to add to the onslaught of pumpkin-themed-everything that you have probably been being hit with for the past month-and-a-half.  If you are tired of it though, perhaps we could change your mind… with a cookie?

DSCN6421

Oh sorry, that’s just the dough- you were expecting the baked stuff, weren’t you?

DSCN6425

*Disclaimer: there may or may not have been a certain amount of dough that did not quite make it into cookies…

DSCN6427

But isn’t it kind of a rule that you always have to taste-test the batter before you bake the cookie?  It is in our house, anyways 😉

DSCN6429

In all seriousness though- these cookies are fantastic.  Who knew that peanut butter and pumpkin could be such a winning combination?  Of course, the chocolate chips just add that extra bit of decadence 🙂

DSCN6431

It’s difficult to describe the texture of these cookies.  They’re soft but dense, sort of cake-like but not quite as light as cake- you know what? Maybe you guys should just try them and decide for yourselves what the texture is instead of letting us ramble on forever, sound like a plan?

DSCN6433

And after all that we completely forgot to mention that these are gluten free!  How silly of us!  We used our trusty‘ol new gluten-free flour blend, of course :).

If you think the peanut butter-pumkin combo is strange, we urge you to give it a shot- we think you’ll be pleasantly surprised.  We know we were!

And after you’ve made these cookies, we give you full permission to start into all things ginger bread, peppermint, cranberry, chocolate and Christmas-filled wonderfulness!

Gluten-Free Peanut Butter Pumpkin Chocolate Chip Cookies

DSCN6431

Prep Time: 10 minutes
Bake Time: 15-20 minutes
Makes: 12 cookies

Ingredients:

2 c. Gluten-Free flour blend
1
/4 tsp xantham gum
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 c. pumpkin puree (not pumpkin pie filling)
1/2 c. peanut butter
1/2 c. liquid honey
1 tsp vanilla extract
1/4 c. – 1/2 c. chocolate chips

Directions:

Preheat the oven to 350F

Combine the flour, xantham gum, baking powder salt and cinnamon in a medium-sized bowl.
In a separate smaller bowl, combine the remaining ingredients except the chocolate chips.
Add the wet ingredients to the dry ingredients and stir just to combine.  Stir in the chocolate chips.
Cover a baking sheet with parchement paper and spray with non-stick cooking spray.  Drop the dough onto the sheet, about 2 tbsp for each cookie.
Using a floured fork, press the cookie so that it’s flat, shaping them to make them round.
Bake for 15-20 minutes, or until they are firm enough to be picked up and the bottoms are slightly brown.

~twosaucysisters

What was your favourite pumpkin recipe from this Fall?  Are you looking forward to Christmas baking?  What are you planning to make?

Advertisements

Gluten Free Pancake Crash Course

So now that you’ve had this container of gluten-free flour mix sitting in your cupboard for the better part of a month, are you ready to do something with it?

That’s right, after yet another (and even longer) blogging hiatus, we have returned and this time we come bearing gifts…

And by gifts we mean pancakes, of course!

DSCN6387

Because here at Two Saucy Sisters, we believe that thick, fluffy pancakes should be accessible to everyone- including our gluten-free friends! 🙂

DSCN6388

We decided to go with a basic, plain pancake recipe here to allow you guys to have some fun with it and add whatever you want to them.  Chocolate chips, blueberries, cinnamon and raisins, or maybe for the more adventurous you want to try adapting some of our other pancake recipes- how about banana nut? Strawberry Shortcake?  Pumpkin Gingerbread?  Or why not Chocolate-Banana Upside Down pancakes?  Are you drooling yet? 😉

Of course, we couldn’t just have plain pancakes for breakfast (where’s the fun in that?) so, in the spirit of Fall, we topped ours with a little pear-apple concoction!

DSCN6390

Cinnamon, pears, apples, raisins and a splash of maple syrup goes a looong way, people!

DSCN6394

But before you go running to your kitchen to make these, let’s have a little chat about gluten-free baking.  Well, okay, we suppose making pancakes isn’t exactly baking, per se, but it’s close enough, in our opinions!

The main thing to remember when adapting a recipe to use gluten free flour is that different types of flours have different liquid-holding capacities, so always cut back on the liquid by at least a third, then gradually add liquid in until you’ve reached the consistency you want.  Which leads us to rule #2: when using gluten-free flour, your batter should be thicker than when using standard white or whole-wheat flour.  This is especially true for pancakes if you want them to be thick and fluffy, which is obviously what everyone wants in a good pancake!

DSCN6395

Lastly, you will notice that we added a bit of coconut flour to the batter.  This is not entirely necessary (in fact, our first trial didn’t use it) but it really does help make the pancakes thicker and fluffier.  If you`re worried about a coconutty flavour, fear not because the small amount we’ve added doesn’t change the taste one bit!  Coconut flour is also really easy to find (in Canada you can get it at the Bulk Barn).  But if you decide to leave it out, you may want to cut back on the liquid slightly.

Anyways, now that you’ve been given a crash-course on gluten free pancake making, we hope you enjoy our recipe, and have fun adding all sorts of yummy add-ins to them! 🙂

Gluten-Free Basic Pancakes

DSCN6394

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

2/3 c. High-fibre gluten-free flour blend
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1 egg, beaten
1/2 c. milk of choice (add more if necessary)
1/2 tsp vinegar
1 tbsp maple syrup or honey
1 tsp vanilla extract

Directions:

Pre-heat a non-stick skillet or pancake griddle over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  Combine the wet ingredients in a separate, small bowl.  Add the wet ingredients to the dry ingredients and stir until just combined.

Drop spoonfuls of batter onto the pan (we found these worked better if we made them a little smaller).  Once you see bubbles start to form and the edges begin to cook, flip and cook for another 2-3 minutes.  Keep warm while cooking the remaining batter.  Top with fruit, maple syrup, nuts, or whatever else you’d like!  (Our recipe for the apple-pear “sauce” is below!)

Apple-Pear “Sauce”

1 apple, diced
1 pear, diced
1 tbsp corn starch or arrowroot flour
1 tsp cinnamon
3 tbsp raisins
1 tbsp maple syrup
1/4 c. water

Directions:

Add all ingredients except water to a small pot and stir to combine.  Add the water and bring to a boil.  Cook on high for 2-3 minutes, stirring frequently.  Turn the heat to low and simmer, stirring every couple minutes, until the apples and pears are cooked and the sauce has thickened.

~twosaucysisters

Have you ever tried adopting a recipe to be gluten-free?  What was challenging about it?

No-Bake No-Problem

So, we’re about to open another post talking about the weather.  We hate to be repetitive or predictable, but really, the weather has so much of an effect on what we eat that it really must be mentioned!  At least in this post, anyways.

Because today we’re talking about these:

DSCN6247

No-bake peanut butter banana granola bars!

DSCN6230

You see, we try to always have quick snacks in the house that we can toss into our lunch bags when we go to work.  Lately, though, we’ve been on a huge muffin-kick.  Remember these?  So what do muffins have to do with the weather?  Nothing.  Except that they require an oven…

DSCN6245

And you might recall us mentioning a couple times the heat-wave we experienced a few weeks ago.  Definitely not muffin-baking weather.  Which is where these granola bars come in.

DSCN6249

Our first attempt at these granola bars was made during said heat-wave.  Unfortunately, while they tasted really good, they fell apart very easily and so we knew we needed to give them another try before we gave the recipe to you guys.

DSCN6251

But then the heat wave came to a very abrupt end (as in the temperature literally dropped by about 20 degrees Celsius overnight), and suddenly not using the oven wasn’t such a priority.  But we had already made one attempt, and we knew we couldn’t back down from the challenge!

DSCN6242

On the second attempt, the stars aligned and they turned out just the way we wanted!  Don’t you love it when that happens?

DSCN6240

Confession:  The first time we made these they had chocolate chips in them.  The second time around we went to put chocolate in them again and realized we were all out- yes, it was a shock to us too- so these ones are chocolate-free.  But adding chocolate chips is highly recommended.

DSCN6248

So we’ve put muffin-mania on hold for a few days, because right now we’re all about the no-bake granola bars!  Our oven could use a little vacation, anyways 😉

No-Bake Peanut Butter Banana Granola Bars

DSCN6247

Prep Time: 15 minutes
Chill Time: 2 hours
Makes: 12 bars

Ingredients:

3 cups rolled oats, divided
2 tbsp chia seeds (or ground flax seed*)
1/4 tsp salt
1/2 c. chopped peanuts
1 ripe banana, mashed
1.2 c. peanut butter (we used all-natural)
1/4 c. honey
1 tsp vanilla extract
1/4-1/2 c. chocolate chips, optional

Directions:

Grind one cup of the oats in a blender or food processor until it is a fine flour.  In a large bowl, combine the ground oats with the remaining 2 cups of whole oats, chia seeds, salt and chopped peanuts.

In a separate bowl combine the mashed banana, peanut butter, honey and vanilla and stir until it is smooth and fully mixed.  Pour the peanut butter banana mixture into the dry ingredients and stir until no dry spots remain.  You may add the chocolate chips at this point if you are using them.

Line a 9×9 inch square glass dish with wax paper.  Press the mixture firmly into the bottom of the dish and set in the refrigerator for about 2 hours to firm up.  When they are ready, use the edge of the wax paper to gently lift the un-cut bars out of the dish.  Cut into 12 bars and store in an air-tight container in the fridge.

*You can use ground flax seed in place of chia seeds, however we have not personally tried this and cannot guarantee the bars will stay together as well.  If you decide to give this a try, please let us know how they turn out!

~twosaucysisters

What are your favourite no-bake treats?  Have you ever tried making no-bake granola bars?

Muffin Fix

Muffins are our answer to everything.

Need a quick lunch snack? Muffins.
Want a light breakfast?  Muffins.
Packing for a road trip? Muffins.
Bored?  Why not do some baking to pass the time?  Why not bake muffins?

DSCN6152

Our other answer to everything is chocolate and peanut butter.  Obviously.

DSCN6142

We don’t want to be redundant, or predictable, but our craving for chocolate and peanut butter is just never quite satisfied.  And we were baking these to share with a friend who’s favourite flavour combo also happens to be chocolate and peanut butter, so in our minds the decision was already made!

DSCN6155

So in case you haven’t guessed already, these are chocolate peanut butter muffins.

Make that chocolate peanut butter swirl with chocolate and peanut butter chips.

Whaddup.

DSCN6154

These little beauties are truly decadent.  And they’re the perfect snack to bring along for post-race snacking, Toronto road-tripping, beach-bumming and post-night-out-breakfasting.  All of which took place in a span of 24 hours this past weekend.

DSCN6156

So the real question is: can you ever have too many muffins?  No, no you cannot.  We suppose the other question is: can you ever have enough chocolate and peanut butter?  Again, the answer is no.  And these little snacks are the perfect marriage between the two.  Win-win!

Chocolate Peanut Butter Swirl Muffins

DSCN6155

Prep Time: 20 minutes
Bake time: 20-25 minutes
Makes: 19-24 muffins (depending on the size)

Ingredients:

For the Chocolate Batter:

1.5 cups whole wheat flour
1/2 c. all purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 c. white sugar
1/4 c. cocoa powder
1 egg, beaten
1 egg white
1 c. milk of choice
1 tsp vinegar
1/2 c. unsweetened applesauce
1/4 c. plain yogurt
1/4 c. honey
1 tsp vanilla extract
1/2 c. peanut butter chips

For the Peanut Butter Batter:

1.5 c. whole wheat flour
1/2 c. all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 c. white sugar
1 egg. beaten
1 egg white
1 c. milk
1 tsp vinegar
1/2 c. apple sauce
1 tsp vanilla extract
1/2 c. peanut butter
1/2 c. semi-sweet chocolate chips.

Directions:

Preheat the oven to 350F.  Spray two muffins pans with non-stick cooking spray.

In two large bowls, combine the dry ingredients for both batters separately. In two separate smaller bowls, combine the wet ingredients for both batters separately.  Pour the wet ingredients for each batter into the bowls of dry ingredients. (You will have two bowls with two different batters).  Stir both bowls just until everything is combined and there are no dry spots.  Gently stir the chocolate chips into the peanut butter batter and the peanut butter chips into the chocolate batter.

Place a spoonful of the chocolate batter into each of your muffins tins, only filling the muffin tin about 1/3-1/2 full with the chocolate.  Now go along and top the chocolate batter with a spoonful of peanut butter batter.

Using a butter knife, gently swirl the two batters together.  Bake for 20-25 minutes, until the muffins are firm yet still soft.

~twosaucysisters

Do you like muffins?  When you have to make snacks, what are your go-to favourites?

Fuel for the Season

Hi everybody!  Long-time no-see! 🙂

Between finishing the last of our exams and making the trek home for the holidays, we have been super busy and have neglected to write anything for a few days.  Yes, we’re going to be cliche here and blame Christmas for our laziness.  We’re pretty sure that’s some kind of right of passage this time of year anyways, so we’ll take advantage of it while we can 😉

But the great thing is, now that we have exams behind us (yay!) we can throw ourselves into full Christmas mode with no reservation!  This also means that we have less than five days to do all of our Christmas shopping.  This is going to be an interesting 5 days…

So we had to prepare.  What does 4 days of fighting through packed mall crowds require?  Fuel.  And what better way to give yourself a much-needed energy boost than with a muffin?

DSCN4202

A Christmas-themed muffin, of course! 🙂

DSCN4199

There’s a bit of a story behind these muffins.  An extremely long time ago, we went into a little coffee shop somewhere in London (it was so long ago that neither of us can remember which one it was) and saw in their display case these big green muffins.  We didn’t actually buy one so we don’t know what they tasted like, but they had pistachios in them.  We love pistachios, and we both thought that they looked really cool because they were so green!  We decided right there that we were going to make our own green muffins, and now, almost a year later, we’re finally getting around to it!

DSCN4197

But given that this is the Christmas season, just making a green muffin didn’t seem like enough.  So we threw in some dried cranberries to make them green and red!  (a few chocolate chips may have fallen into the batter as well… 🙂 )

DSCN4203

And what is the secret to the bright green colour?  2 things: pistachios, and spinach!  Yes, spinach.  The leafy green vegetable has this amazing ability to blend right into whatever it is you’re baking, making it bright green, but leaving no spinach-y taste at all!  We’ve had success in the past with putting spinach into baked goods, so we were pretty confident that it would work for these, too 🙂

We’re also pretty confident that the muffins in that coffee shop were not made green by the addition of spinach, but just adding food colouring is way too boring, not mention significantly less healthy!

DSCN4211

Topped with a little bit of almond butter, these muffins are the perfect mid-afternoon pick-me-up.  They’re also a good size for tossing into your purse to take with you into the war zone mall during those last-minute shopping trips 🙂

Green Cranberry Pistachio Muffins

DSCN4203

Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins

Ingredients:

1 1/2 c. whole wheat flour
1/2 c. white flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 c. pistachios

1 c. mlk
1 c. spinach
1/2 c. Apple sauce
1/4 c. date paste
1 egg
1 tsp vanilla extract
1/8 tsp almond extract (optional)

1/2 c. pistachios
1/2 c. dried cranberries
1/4 c. semi-sweet chocolate chips

Directions:

Pre-heat your oven to 350 F.
Grind the first half-cup of pistachios into a fine powder, then combine all the dry ingredients in one big bowl. Combine the wet ingredients in a separate bowl, then pour the wet into the dry. Add the other 1/2 cup of pistachios, dried cranberries and chocolate chips, and stir until just combined.
Spoon evenly into 12 greased muffin cups, and bake for 15-20min, or until slightly browned on the top and firm to the touch.

-twosaucysisters

Have you finished your Christmas shopping yet?