laborofwonder

Where Whine Meets Wine

Cream Cheese Delight


Hubbyman was home early today, and since I stayed up late and got caught up on household things…today I could do what I want. Relatively. We played games, we cuddled, we read books. And then they requested “girl cheese” (grilled cheese) and toast with cinnamon.  It’s been months since I’ve made bread and so I decided today was the day for it! I used a recipe I found on Our Best Bites last August. (I blogged about it, but it went largely unnoticed.) They’re still rising, but I can tell you they’re going to be equally as fabulous this time!

I turned the rolls into bread…and it was fabulous!

Last time I made the frosting pink for Miss E since lots of times she gets left when it comes to deserts. This time I couldn’t bear to let the “filling” go to waste (since I’d forgotten to halve it, due to not making a full batch), but I still wanted it to be kind of glazed (versus frosted) so I added a good amount of milk, and then a little powdered sugar. Which also helped it to be not quite so rich since it already had the rich filling.) Perfect. Delicious. Even better than the first time around!

If you want to try them, go here for the full recipe! Or go to my link for my version of them (their recipe makes them rolls- I turned them into bread and used the extra dough to make a few of the cream cheese delights. Just enough to enjoy without them going bad as lots of desserts do in our home.) Oh, and the recipes are easy and other than the time for letting them rise, they take hardly any time!

I know, I normally (ie. when I remember) do recipes on Thursdays, but I decided these were too yummy to wait! That and my *&$#% keyboard has yet to be replaced.)

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I Scream Simple!


Our family is not huge on sweets. Cookies we’ll eat, but cakes, pies, and anything else in the dessert family, tends to go stale before it gets finished. Every year we would order a big DQ Cake for hubbyman’s birthday. It’s his favorite. Last year I got him a tiny one that he and I shared after kids had gone to bed. This year we’re more conscious about US not eating things with wheat/gluten in it, so I needed a new plan. Thankfully, I have a firm and devout love of cookbooks. And the only books I’ve read the last couple of months have been my new cookbooks, and so I was well versed in which cookbook would work. And in true fashion- I combined my favorites! From two of my favorite cookbooks!

That's right, it has a bite out of it. Because it's so yummy, I couldn't even wait to take the picture before taking a bite!

Big E insisted Daddy would want blue sprinkles on his cake, and the M&Ms frozen in the ice cream middle layer, added a nice splash of color!  

The basis of this cake, I got from the Babycakes Covers the Classics (Gluten Free, Vegan Recipes from Donuts to Snickerdoodles -just typing that makes me want to go eat make some snickerdoodles!). The photos of all her baking is amazing. If I could get all my baker-y to look that picturesque, I could die happy.

However, pretty much the only thing about this recipe that I stuck to, was that it has cake with ice cream in the middle. But it was my jumping off point. 

One of my other favorites is my Gluten-Free Cupcakes book.  (This is my go to for desserts to make and desserts to bring anywhere. They are quick, they are easy, and they don’t contain a million different ingredients.) Elena Amsterdam has quickly become on of my favorite cookbook goddesses! She also blogs: Elena’s Pantry.

One of my favorite cupcakes to make is Red Velvet. I usually leave out the red, because let’s face it, that doesn’t change the taste. And food dyes really aren’t great for you. And (here’s the truth) I ran out of my red dye that’s natural and made from vegetables, and they’re pretty much always out of it at the natural food store. Anyhow, it’s yummy, it’s moist, and it’s easy. So I made two of them.

My Favorite Red Velvet Recipe

1/2 cup coconut flour

2 tbs unsweetened cocoa powder

1/4 tsp fine sea salt

1/4 tsp baking soda

4 lg eggs

2 Tbs grapeseed oil

1/2 cup agave nectar

1 Tbs red food coloring, made from vegetable dye (Or like a million drops of the fake kind. Although technically I think it calls for 35.)

This recipe is traditionally used for cupcakes, but I used it to make Big E’s Cat in the Hat cake a few weeks ago, so I already know it works as a cake! (A bit thin, but still really yummy. And perfect for a layered cake!)

Preheat oven to 350. Spray pans. In a large bowl, combine the coconut flour, salt, cocoa powder, and baking soda.

In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and food coloring (if you choose to use any). Blend the wet ingredients into the dry with a handheld mixer until thoroughly combined (Truth= I used a spatula and that worked just fine).

Bake for 18-22 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Let cool in pan for an hour.

I did this x2. Gluten free measures a little differently, so recipes generally work better if you make two batches, rather than just double. So I made it twice (that way I didn’t have to dirty 2 more bowls).

ICE CREAM CENTER

1/2 pint (I think I actually used about 3/4, but whatever) ice cream. I used vanilla, because that’s what I had in the fridge, but you can use whatever sounds good to you. Raspberry or strawberry would probably pair really well with the red velvet! Ok, after softening the ice cream, transfer ice cream to a medium bowl and fold in whatever you want. The original recipe used cookies. I used M&Ms and white/milk chocolate swirl chips. It was a fantastic decision.

Now make sure the cakes have thoroughly cooled. I thought mine had, but they were still just warm enough that they  made my ice cream layer melt a little more than I would have liked.  In a pie pan, or spring form, line with wax paper or plastic wrap. I cheated. I just used my silicone pie pan. It worked swimmingly. (And fit better in my freezer.) So put the bottom cake down and spread the ice cream on top. Smooth with the back of a spoon. Place remaining cake on top of ice cream. Frost (I used a really yummy whipped cream cheese frosting!) and freeze (covered) for at least 4 hours.  It is just so yummy. I’m not a big chocolate person, but I do love this! Hope you will too… you know, once a year, on your birthday. Or lunch every day for a week. Your pick.

So there you have it, I scream! You Scream! We all scream for simply ice cream cake! (Right?!)

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My Toothpaste Is Salty


Well, the long weekend is over. Boo. Hoo. Wah! And we currently have more snow in our yard than we have at any other point this winter (I think). It probably won’t happen, but I’m crossing my fingers that hubbyman decides to come home a little early to fulfill his biggest boy’s winter dream of finally going sledding down the hill in the backyard.

Even though it was a long weekend, it felt… short. Or maybe just compacted? No, it just felt short. Maybe because it was compacted? Whatever. Friday night we ran errands trying to get everything we needed to make our homemade cleaning products and personal care products. We didn’t find everything we needed at the local health food store or a local regular store. The next morning the Big 2 had Tae Kwon Do. Actually, they don’t normally have it on Saturday, but today was test day, and they got a new colored stripe on their belts. It was their first big test, and Biggest boy did so good- I was so proud! I’m normally banned (by hubbyman) from their lessons, because I’m “distracting.” (They’ll run off the mat to give me a hug or a kiss… every 2.3 seconds or so. I guess I can understand.). Anyhow, my boy did fantastic! My girl did… well, she did it. But their last test was in a small room with just Master Lee, so to be in a room full of other kids and their families, and extended families… it was a bit overwhelming. When he called her name, she immediately burst into tears and cried, I don’t want to go in front of everybody! (I don’t blame her- I felt self conscious up there in front of everyone, and I was just there for her moral support.) Anyhow, afterwards we went downtown St. Paul to a bigger healthfood store. And the rest of the ingredients we ordered online. Which is probably what we should have done to start with, because it was way cheaper. Way cheaper.

Hubbyman was so excited about the process, that he began to make some of the things that we did have all the ingredients for. We have shampoo, toothpaste for us, and toothpaste for the kids. He also shampooed the carpet with our homemade version (but we’ve been using that for a while). While I love the homemade carpet shampoo… that’s about where my love ends, so far. Ok, that’s not entirely true. I love the way the shampoo smells, and I love how clean my teeth feel after using the toothpaste. Seriously, the only clean that compares is right after the dentist. So we obviously have some work to do before any recipes are released. But I may just be feeling a little grinchy, because he also vinegar washed my coffee maker.  Now, that really is a good thing. And far be in from me to criticize a man doing some househelp. But I will admit that having to do all the flushes to get the vinegar out this morning, before I could have my cup of coffee, kinda squelched those feel-good, thanks-for-helping feelings.

I have found my Green Book! It’s not really called that, but to me, that’s what it is. What it really is:  Homemade! How to make everyday products fast, fresh, and more naturally.  702 ways to save money and the earth. It is pretty awesome. Everything from how to make things you love, but don’t want to spend the money on (hello, starbucks frappuccino) to things you want to make healthy instead of toxic. You can duplicate cough syrup, deodorant, aftershave, I even have a “recipe” for Oil of Olay’s all-day moisturizer (and wrinkle cream). And that’s without all the icky stuff that you don’t want in it or on you! The food recipes seem a little silly to me, except for the ones that are how to make this famous thing at home (like said frappuccino, or condiments- you know, things you wouldn’t find in your every day cookbook). But that may be just because I have to have some cookbooks I keep in storage, because I have that many. I love cookbooks. Seriously. And, it’s a collection that my husband actually approves of. More cookbooks = more cooking = satisfied hungryman, I mean, hubbyman.

Anyways, so long story still long… good weekend, filled weekend. Homemade stuff was not a total bust, but not a total success. But we will be working on it. And next batch of toothpaste will be minty instead of citrus-y. I think that’s my problem with the toothpaste. Minty freshness just feels cleaner. If you are wanting to start in on some homemade household things, I  HIGHLY recommend you check out the book. Lots of from scratch, lots of almost from scratch.    So even if you’re not going to be making your own toothpaste, or shampoo, there are lots of things you can do. Whether it’s your own cleaning products (imagine, safe to have around and you get to pick out the scent!) to homemade skillet meals (want the ease of the throw the frozen bag in the bowl meals, without all the gross additives and for a fraction of the price?).

And now I am off to fight the raging war on the evils of clutter… either that or I’ll just eat a piece of hubbyman’s birthday ice cream cake (which was also homemade, GF, and delicious!).

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Kidtastic!


Ok, so some of you may remember this year’s Christmas cookies, or my first Gluten Free Christmas cookie experiment. Thankfully there were only a couple of batches that went to the birds (literally). If you are gluten free, then you know sometimes cooking gluten free is a bit of an experiment. Especially if you’re like me and tend to make up your own recipes. Thankfully, in the last year, there’s only been one meal that I would consider inedible. And hubbyman still ate it. After the first cookie flop and my heart sinking to my toes (it’s a yearly tradition that I have done since being a little girl.). I mean like real disappointment. Not only are Christmas sugar cookies a tradition, but the kids and I love to make them during other times of the year. Dinosaurs and trains are not just for Christmas! So I needed to figure out how to make them work! I opened a million and two windows of baking gluten free tips and read and read and read… and picked a couple things and decided to go from there. Thankfully, the next batch turned out perfect. I’m not sure what exactly made them go from flop to perfection, but I am so glad they did! So, if you’ve been looking for a fun cooking expedition to go on with your kids- this is it my friends! If your household does wheat/gluten then by all means use any old sugar cookie recipe! If you’ve been looking for a good gluten free recipe- here you go!

trains, turtles, strawberries, bears, snowflakes... there were some actual Christmasy ones in there too

Ok, let me preface this by saying that these do take up some time, say an afternoon, or an evening. That said, they are not difficult to make. Really, the kids have so much fun with the cut outs and decorating… we made three batches this year!

my sous chefs!

SUGAR COOKIES

1 1/2 cups powdered sugar

1 cup butter, softened

1 tsp vanilla

1/2 tsp almond extract

1 large egg

2 1/2 cups all-purpose gluten free flour

1/2 cup tapioca flour

1 tsp baking soda

1 tsp cream of tartar

  • Beat powdered sugar, butter, vanilla, almond, and the egg. (With an electric mixer or by hand) And then stir in the remaining ingredients. Cover and refrigerate for at least 2 hours. I wrapped it in saran wrap and put it in the freezer for an hour. I put away all the ingredients and did kitchen clean up, by the time I was done and the oven was hot, it’d been an hour!
  • Heat oven to 375. Lightly grease cookie sheet. (I used a spray)
  • Divide dough into sections. I just grabbed a size that looked like a snowball to me (apparently I really am a northern girl). I kept the rest of the dough in the freezer. Roll out until the dough is about 1/4 inch thick, on a lightly floured surface. And then cookie cutter time! Sprinkle with granulated sugar or leave plain to frost and decorate!
  • Bake 7 minutes, or until edges are light brown. Remove from cookie sheet to wire rack to cool. (They must cool before frosting!)
  • Repeat!

Note: It really seemed to make a difference that I kept the dough in the freezer in between batches. Especially after being rolled out and cut, the dough then gets really soft and squishy and you don’t want the flat sheets of flop that I made- so keep ‘em cold!

soooo many cookies

 

If you’re needing a frosting recipe, all I do is take about a cup of powdered sugar and add one tablespoon of milk. (That was really technical, I know.) Mix. Add more powdered sugar if it’s too runny and more milk if it’s too thick. You can always add food coloring as well. And then decorate with sprinkles or whatever your heart desires- before the frosting sets!

*Sorry the pictures are not terrific… my lens was dirty and I didn’t know until it was too late! Hubbyman cleaned it, so here’s hoping for some better pictures in 2012!

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I Am A Rock Star


I was sooo excited that my favorite all-purpose (Gluten free) flour came in the mail in time for Christmas cookies! No matter how I feel, or have felt, about this season, I always make Christmas cookies. When I was pregnant with Biggest E, Christmas was just a couple weeks before my due date and I was in full nesting mode. I made cookies until every single surface in my kitchen and dining room were covered in cookies. I sent some in with hubby to work, I sent some to a friend in Iraq, I even sent some home. I brought them into work, and I gave them to everyone I knew. There were that many. And in the years since, I have continued to make them by the tin full. I even collect cookie tins just for this purpose. Well, this year I was excited to find another GF family to exchange cookies with! So I set out to make my traditional sugar cookie cut outs and to try my Grandma’s famous recipe (seriously, we’ve all tried copying it, but no one’s ever taste just like Grandma’s!) for molasses cookies. I know this doesn’t sound like a feast, or something to turn into a blog post, but here’s the catch. We’re a gluten free household (no cooking with gluten in this house. period.) and this is our first Christmas gluten free. January will mark a year gluten free, and really in the world of cooking, one year is not that long. So while I feel I’ve mastered lots of different ways of cooking and have gotten my family to try (and enjoy!) lots of new things, baking is always touch and go. I’ve made some cookies and some cakes with some success, but nothing exceptional. And baking has never really been my thing, even before going gluten free. So enter a world with whole new flours, and gums, and weirdness… but me being me, I just expecting it to turn out. Enter my first batch, the molasses. Flop. They tasted good, but did not look good. These were definitely not the puffy, chewy goodness my grandma makes. More like ginger snaps than anything. So I tweaked it a bit and threw it in the fridge to chill. Then they turned out. Not quite the same as Grandma’s, but waaay better than the first batch! And three cookie sheets in, I think they’re started to taste more like Grandma’s!

I started on my sugar cookies, which I thought I’d made before… apparently not, or at least not the way I did tonight. They were a bigger disaster than the molasses. I coulda cried. I didn’t, but I coulda. So, I poured over hundreds (ok, maybe not hundreds, but seriously, like fifty, maybe a hundred. I don’t know. It was a lot.) of recipes and gluten free cooking how to sites. I tweaked my recipe, I chilled it, I prayed. And hallelujah! Out came beautiful, puffy, perfect, yummy, just-like-normal sugar cookies! Perfectly formed Christmas trees, four-legged ginger bread men, and stockings that actually look like stockings! Pleased as punch does not begin to describe my elation! I am a gluten-free super mom! I even made a giant train cookie (for Biggest E) and a giant turtle cookie (for Miss E)! And in all honesty- I’ll probably make more of these cookies before the week is out! Or maybe next week, I’m trying not to get carried away! So I couldn’t find my camera to take a decent picture (or at least attempt to), but I grabbed my camera and at least you can see these beauties in all their glory! (And mine!)

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Seasonally Impressive


These are some of my seasonally favorite foods: acorn squash, sweet potatoes, and pumpkins. Last week I made sweet potato mash (1/2 sweet potatoes, 1/2 regular potatoes) as well as maple acorn squash (just cut it in half, pour in some maple syrup and bake for 1 hr @ 350). Sooo yummy. Up next? Pumpkin butter and roasted pumpkin seeds!!! Never tried pumpkin butter? It is seriously delicious! I love all things apple and that includes apple butter. But every time I’ve canned pumpkin butter, I am out in no time…and I always have some apple butter left. So that’s sayin’ something! Plus it makes such a fun gift too! I may make it tomorrow… in my crock pot. Which works famously if you have a busy household (and really, who doesn’t?! If you don’t, I’m sorry, but I’m just not sure we can be friends.). I’m actually sad that I didn’t get more sugar pumpkins (or pie pumpkins) before the farmer’s market ended. Sadly, we missed the last week because Littlest was not feeling good. Boo! Hiss! On seasonal allergies and the genetics he gets it from (mine!). Anyways, just in case you felt like making something extra special, I am going to share my recipe with you! It’s really easy (and you can even used canned pumpkin puree which makes it basically a dump-everything-in kind of recipe!)!

For 6 pints you will need:

3 pie pumpkins (or 2 29 oz can pumpkin puree)

1 tbs ground cinnamon

1/2 tsp ground cloves

1/4 tsp allspice

2 cups sugar

*Clean pumpkins, cut in half, and deseed (but save them for roasted seeds!). Cook pumpkins (microwave, steam, or oven) until  soft and gut. Throw in the crockpot with the rest of the ingredients over low for about 6-8 hours.  If you like a creamier texture, throw it in the blender. And if the consistency is too thick (especially if you used canned as fresh is a little runnier), add in some apple juice/cider. And if it needs more of a certain spice, you can add it in! Want to make more? For 6 qts. use 5-6 pumpkins and double everything else! Can, bottle, freeze, whatever…. it is incredibly delicious!

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Simply Irresistable!


This is so, so yummy (and so, so simple)… and those that know me that this time of year is a busy time in my kitchen. Salsa making and canning will occur and end shortly and then the fall season will start. Which brings apples galore! My grandparents have an apple orchard and lots of friends with apple orchards. Which for me, equals- I get lots of apples! I make (and can) applesauce, apple butter, and send hubbyman to work with countless batches of one of my personal favorite treats- apple crisp! It’s actually one of the few desserts that I can make a whole pan of and not have to throw any out! (We’re just not big dessert eaters, hubbyman and I.) Plus, this is one dish that always says home to me. And have always made it no matter where we lived!

My brother and his new bride have apple trees in their new yard and my dad brought back a bun was thoughtful enough to share them with me! There was exactly enough for each of the kids to help themselves to one and for me to make a (7×7) pan! I know what I will be having for breakfast the next couple of days! The recipe is so simple, truly! For a 7×7 pan this is what I used: 6-8 small to medium apples (peeled and sliced in wedges- uniform size is best so they all cook the same) Drizzle cut apples with splash of lemon juice 1/4 cup of sugar 1/2 cup apple juice (you can use water and it will still taste good!)

Next (this is the topping) you will combine 1 cup of flour (you can also use oats. I used too many oats/not enough flour… I think a 3/4 c flour to 1/4 c oats would be a better consistency than my half and half- but it still tasted good.), a cup of butter (2 sticks), and 1/3 cup of sugar in a small bowl. I usually start with the butter and soften (not melt!) and then “cut” the butter into the flour/sugar, (Which means I take a knife and fork and act like I’m literally cutting it) until it’s in about pea size balls. I love the topping so I make sure that it covers the whole thing. Top it off with cinnamon and bake at 375 for 35 minutes. And voila! You have an amazing dessert! Serve it hot and top with vanilla ice cream (especially if you’re trying to impress someone!) or cold with a dollop of cool whip! Yum!

 

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Bring In Da Noise, Kick Out Da Funk


So if you read my post yesterday, you know that I’ve kind of been in a cooking funk. I don’t know if it’s the end of summer blues or just how much company we’ve had over the summer that’s left me a little burn out… as my sister-in-law says, You are the food lady. And what that means is that when you come to my house, you will be fed. I’m like your grandma (or at least my grandma)… food is one of my “love languages.” So if you come to my house, I will cook for you. If you request something, I will make it. (And I really love it when I get special requests!) At a “cousins’ dinner” I hosted last year, one of my cousins said, Who knew you’d be able to cook like this? While we all shared a laugh over it and really, I probably never would have guessed growing up that I would have cared at all about new recipes or that I’d always, always, always, have to make each and every recipe my own. I like to tell my hubbyman that he really lucked out when we got married, because at the time neither of us knew if I could really cook. (Although to a single, Navy man, anything that didn’t come from a box or a can was probably an improvement.)

So blah, blah, blah…I usually enjoy cooking, and I still have been cooking, just kind of thoughtless, easy, throw something together because I have to feed my family, kind of cooking. And while I didn’t make the eggplant chicken alfredo that I’d been planning to make, mainly because hubbyman wasn’t coming home until 7ish and I let the kids choose what they wanted for dinner. Which was phone noodles (what they call elbow noodles) and “the red sauce we like.” And can I just say what a relief it is to be able to give Miss E things with tomatoes in it again?! Whew! That poor girl! Her list of can’t haves is finally dwindling down to just a few! We’re still in the reintroduction phase, so we’re taking it slow and minimal, but so far so good!

Ok, back to me… so I found that website yesterday (from the post you read yesterday, right?) and I made them! Well, I made my version! (*grin*)

I turned the rolls into bread…and it was fabulous!

I made the frosting pink for Miss E since lots of times she gets left when it comes to deserts.

They were both phenominal! I was so impressed! Plus, I had everything I needed on hand… I guess I did a couple substitutes, but I didn’t have to run to the store for anything and they turned out great! If you want to try them, go here for the full recipe!

Notes on how mine were different: I made one batch of dough and filled one bread pan and then had enough dough left for 6 of the cream cheese rolls.

Favorite Rolls: Not only did I turn it into bread, but I didn’t have potato flakes, so I googled and found I could substitute potato flour or starch (1/2 cup flakes = 3 cups flour). I also didn’t have buttermilk, so I made my own (1 tbs lemon juice, add milk until it equals a cup. Let sit for 5 minutes. Viola!). Also since it was bread, it needed about 30 minutes. This was SO good and really very simple!

Cream Cheese Rolls: Oh this filling is so good! I made the whole batch and put the rest in the fridge- I’m thinking stuffed french toast this weekend! Or pancakes! Oh yum! So good! Anyways, you do want to make sure to push the top layer (of dough) down onto the filling, or yours will turn out like mine- with a little bubble in the middle that’s not completely filled with filling. Still good, just not quite right. And the topping, I didn’t have almond, so I just used vanilla. And I, of course, made it pink. Because my little girl hardly ever gets to partake in “deserts” and it was a way of making them special for her! She was so pleased!

GF and craving cinnamon rolls? If you’re not making the rolls/bread too, and only the cream cheese rolls, then I’d highly recommend throwing some cinnamon into the roll’s dough and if it were me, I’d throw in some almond or vanilla too. I know there’s not a lot of sugar in the dough, but I don’t think it needs more, the filling is so sweet, that it’s good without more. Definitely making these again! Yum!

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Strawberry-licious


Doesn’t this look amazing?!

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.

I’m always trying to build up my repertoire of gluten-free goodies, so it seemed necessary to add these to the list!! (Thanks Mandi for the suggestion!)

  • 1/2 cup coconut flour
  • 1 tablespoon arrowroot powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 4 large eggs
  • 1/2 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1/2 cup finely chopped fresh strawberries

Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

*How I make it my own: Sub xantham gum and corn starch for the arrowroot. And agave nectar for honey. (I might also try substituting it with stevia) Both those changes were mainly because I like to use what I have without adding a trip to the grocery store. I’ll also throw in an extra 1/2 tbs of vanilla- because my dad brought me back a delicious bottle from Panama (thanks Dad!) and it’s so good). And because of the extra vanilla I’ll throw in a pinch of almond flour (plus if you’ve read any of my other recipes, you know I love almond flour). It’s not super sweet, so it makes a good breakfast muffin too! (Under the disguise of a cupcake! The kids will love that!!) For breakfast version I’ll fold in some strawberries into whipped cream, but any whipped frosting (or even a cream cheese frosting!) would taste really yummy!

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