These truly are the easiest and fastest brownies to make! They are also very good tasting!
3/4 c cocoa
1/3 c baking soda
2/3 c coconut oil (substituted for vegetable oil)
1/3 c boiling water
2 c sugar
2 eggs
1 1/3 c sifted all-purpose flour
1 tsp vanilla
1/4 tsp salt
1.Stir cocoa and baking soda in mixing bowl. 2. Blend 1/3 c of coconut oil (may need to soften in microwave if it is hard at room temperature. 3. Add boiling water, stir until mixture thickens. 4. Stir in sugar, eggs, and remaining 1/3 cup coconut oil; stir till smooth. 5. Add flour, salt and vanilla. Blend completely. 6. Pour into lightly greased 9×13″ baking pan or 2 8×8″ square pans. Bake at 350 degrees for 40minutes for 9×13 and 30-32minutes for square pans. Cool. Frost if desired and enjoy! Yum. Adapted to remove seed oils and unsaturated oils.
This is full of good polyphenols from the olive oil. Basil leaves, both fresh and dried, are a good source of vitamins (A, C, K), minerals (calcium, iron, magnesium), and antioxidants, while being low in calories and fat.
I love to make this in the summer and dip vegie sticks in it, such as carrots and cucumber and zucchini. Crackers or gluten free crackers are also wonderful!
In a Ninja blender mix the following:
2 c fresh basil leaves, packed
1/2 c fresh grated parmesan or romano cheese
1/3-1/2c high quality olive oil
1/3 c pine nuts (I also have used walnuts, almonds or pistachios)
3 cloves garlic (unless you are eating Low Fodmap, then omit)
salt and pepper to taste
Blend until smooth. Chill and serve with vegies or crackers.
This is an old recipe we used to make in the fall if we had a surplus of apples. The unique thing-at least in my mind-is that most apple recipes are seasoned with cinnamon or maple flavoring predominantly. This recipe has neither! The primary seasoning in these is nutmeg. If you are a nutmeg fan, you are sure to enjoy these.
Fodmap implications: Apples are high in fructose, so if you are sensitive to fructose, you may want to skip this one. Also, wheat flour is high in Fructans. You may do well to use Gluten Free flour.
Batter:
1/2 cup butter
1 c sugar
1 egg, beaten
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp nutmeg
2 cups sliced apples
Topping:
1/4 cup brown sugar
1/2 tsp nutmeg (use 3/4tsp if prefer)
1/2 cup finely chopped walnuts or pecans
Preheat Oven to 350 degrees. Cream butter and sugar. Add eggs. Mix well. Stir together dry ingredients. Stir into the batter. Fold in apples last. Spread into a greased 9×13″ pan.
Mix topping ingredients and sprinkle over top of batter.
After a long break from writing this blog, a move across the state, to the far northwestern corner of Minnesota (about 5hours or 300 miles to be exact), I am ready to begin my recipe project anew. This blog is turning out to be more about my storage of recipes than my SIBO and gut issues. And I am ok with that! Its also a place to store what’s on my heart and in my mind. Sharing what the Holy Spirit is revealing to me.
This is our new house in the country! Picture taken in the fall of 2022.
Deuteronomy 6:4-5
Hear, O Israel: The Lord our God, the Lord is one. Love the Lord your God with all your heart and with all your soul and with all your strength.
Proverbs 3: 5-6
Trust in the Lord with all your heart, in all your ways acknowledge Him and He will make your paths straight.
Yes, yet another dessert recipe! If you can tell, I have a bit of a sweet tooth!
This one is more of a tribute to my mom and her Lutheran “Church Lady” Friends. It is one, that many people have probably tried in the past. Its a great option for spring and may even be fun for Easter. It is so easy! If you have the ingredients on hand, really makes a nice fast dessert. Serve with ice cream or whipped cream!
1 can crushed pineapple (large size)
1 yellow cake mix
1 1/2 sticks of butter, melted
1/2 cup brown sugar
1/3-1/2 cup crushed nuts (I used pecans as my husband does not like walnuts)
Directions: Spread pineapple in pan. I used 9×13 cake pan. Then sprinkle dry cake mix on pineapple. Follow with melted butter, brown sugar and nuts.
Bake at 350 degree oven for 40-45 minutes.
I had to include this super old recipe card from my mom’s box. (circa 1975) with a nod of credit to an old Bethany Lutheran Church member, Liz Eggers. You can tell by the age and condition of the card that it has been used plenty of times!
Today I am sharing an amazing cake called, Vanilla -Fudge Marble Cake
From the “Red plaid favorites” (Better Homes and Gardens Cookbook)
So, my mom, Barbara seemed to love to save recipes from magazines. This one came from Successful Farming September 2002. It was so pretty and good tasting too!
Ingredients:
3/4 cup butter, softened
2 eggs
2 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
2 tsp vanilla
1 1/4 cups buttermilk or sour milk
1 recipe Semisweet Chocolate Icing
Step1: Allow butter and eggs to stand at room temperature for 30minutes
Step2: Meanwhile, grease and lightly flour a 10-inch fluted tube pan
Step3: In a medium bowl, stir together flour, baking powder, baking soda and salt. Set aside.
Step4: In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy.
Step5:Add eggs one at a time, beating on medium speed 1 minute after each addition and scraping bowl frequently.
Step6:Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Pour remaining batter into prepared pan.
Step7: In a mixing bowl combine chocolate syrup and reserved. Beat on low speed until well combined.
Step8: Pour chocolate batter over vanilla batter in pan. Do not mix.
Step9: Bake in a 350 degree oven about 50minutes or until wooden toothpick inserted near center comes out clean. Cool 15minutes on wire rack. Remove from pan; cool completely on wire rack. Drizzle cake with Semisweet Chocolate Icing. Makes 12 servings.
Semisweet Chocolate Icing: In a small saucepan heat 1/2 cup semisweet chocolate pieces, 2 Tbsp butter, 1 Tbsp light-colored corn syrup, and 1/2 tsp vanilla over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.
In a bowl, combine brown sugar, butter and maple flavoring. Beat in the eggs, one at a time. Combine flour and baking powder; add to egg mixture. Stir in walnuts. Pour into a greased 9-in square baking pan. Bake at 350 degrees for 30min or until brownies test done. Cool. Dust with confectioners’ sugar if desired.
Yield: 16 brownies.
These were so surprisingly yummy. I love maple and my favorite candy bar is the Nut Goodie. I am going to try these again with peanuts instead of walnuts and put chocolate frosting on them! I bet they will be just like a homemade Nut Goodie! Watch for Updated recipe!
If you love “cakey” vs “chewy” type brownies, these are for you!
INGREDIENTS:
1 c water
1/2 c butter or margarine
1 1/2 sq (1-1/2 oz) unsweetened chocolate
2 c sugar
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1/2 tsp vanilla extract
1 c chopped walnut
ICING:
1/2 c butter or margarine
1-1/2 squares (1-1/2 oz) unsweetened chocolate
3 c confectioners’ sugar, divided
5 Tbsp milk
1 tsp vanilla extract
DIRECTIONS: In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a mixing bowl, combine flour, sugar, baking soda and salt. Add chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in walnuts. Pour into a greased 15×10″x1″ baking pan. Bake 350 degrees for 20-25min or until brownies test done. Cool for 10 minutes. For icing, melt butter and chocolate. Place in a mixing bowl; mix in 1-1/2 cups confectioners sugar. Add milk, vanilla, and remaining sugar; beat until smooth. Spread over warm brownies. Yield: About 3 dozen.
Blend all ingredients. Pour into unbaked pie shell. Bake in preheated oven at 350 degrees for 50-60minutes or until a knife inserted into pie comes out clean.
This is a fun twist on pumpkin pie! I absolutely love molasses in anything! It has just a slight hint of molasses and still goes well with ice cream or whipped cream. I made this for Easter this year and turned out great.
Speaking of Easter, we had a very cold Easter holiday this year in northern Minnesota. I was asked to bring pies to both our celebrations. I ended up making both apple pie and this pumpkin pie. Both pies well known for being served in fall and winter. But they are such “classics” and seem to be loved by all! No matter the season.
As I cook and bake my way through these old family recipes, I am flooded with memories of spending time in the kitchen with my grandmothers and mother. It’s been fun to remember time together.
Mix above dry ingredients like you would a pie crust and put into 9 x 13″ pan. Bake 10 minutes at 350 degrees.
Bring to a boil:
3/4 c dark Karo syrup
(NOTE: As much as I don’t like to use corn syrup in my recipes, there are some consistency you cannot get without it, truly, it is the HIGH fructose corn syrup that is a high FODMAP and I find a small amount of regular corn syrup to be overall tolerated pretty well)
1/2 c sugar
3/4 c chunky peanut butter
Spread on cooled crust.
Frosting:
6 Tbsp milk
6 Tbsp margarine or butter
1 1/2 c sugar
Boil for 1 minute. Add 1/2 cup semi-sweet chocolate chips. Put pan in sink of cold water and stir until melted and ready to spread.
I had to save this because it is in my mom’s handwriting-and was obviously used a few times!!!
These were sweet, but a really fun and tasty way to share one of my mom’s favs!:)
Guiding Grains 