Homemade Oat flour: perfect for gluten-free or low-carb baking.
The other day I was baking some cookies (which will be posted later this week!) and was a bit overzealous. Instead of making sure I had enough ingredients, I just started baking. I got everything together, mixed it all up, added the flour… and realized I was 1/2 cup short.
Rather than running back out to the store, (because seriously, gas is expensive here!) I saw my jar of oats from breakfast that morning and decided to make oat flour! And it couldn’t be simpler. All you need is oats, (rolled or quick-cooking), and a food processor. I’m sure a blender would work just as well, you’ll just most likely have to blend the oats for longer than with a food processor.
Some quick notes:
This is not cup-for-cup, (as far as I know, I did not use it cup for cup. I used 3/4 cup for what would be 1/2 cup of all- purpose flour. I have not tried it exactly cup for cup.) so I would stick to using recipe that have been designed for gluten free flours.
This is not automatically gluten free. To make sure that your flour is gluten free, use certified gluten free oats.
So here’s what you do:
Gather your ingredients… I used store brand, old- fashioned rolled oats.
Place the oats in the food processor.
Blend, blend, blend for 2-3 minutes!
Until you have a fine flour.
I started with two cups of rolled oats, and ended up with 1 and 1/2 cup of flour. I store mine in a mason jar, but any air tight container will work.
I know we’re less than a week into the New Year, and right now everyone is looking for healthy or skinny recipes. This is neither- I couldn’t help but sneak in one more indulgent recipe. Don’t worry, I have a few healthier recipes coming!
I’ve been obsessed with cronuts since I first heard about them a few months ago, and instead of going up to NYC and standing in line for a few hours, I decided to make my own. (After googling “baltimore cronuts” a few times, of course.) Have you heard of cronuts? It’s essentially a croissant and donut hybrid- and with this easy shortcut, making your own couldn’t be simpler. All you need is a tube of pre-made croissant, oil, and a few ingredients to dress them up with- in this case, cookie butter and chocolate chips.
Before making these, I was scared to death of frying. However, it’s not that hard! Just remember to have your oven fan on and maybe a window or two open- I accidentally set off my smoke alarm 3 cronuts in. Using a heavy bottomed pan, pour in two cups of canola and olive oil, roll up your croissants with biscoff and chocolate chips inside, and fry one side at a time until golden brown.
You all know how much I love peanut butter. I think I’ve made that perfectly clear with the sheer number of recipes I’ve made featuring the stuff. But without fail, every time I post a recipe with peanut butter I get a comment saying “this looks so good, but I/my brother/husband/child is allergic to peanut butter!” So I’ve decided to branch out and create recipes with other nut butters to include everyone!
First step: get my hands on almond butter. Holy cow, this costs $7? No way, José! I’m going to save money and make my own! A jar of almonds only costs $3-$5; much more cost Ray Ban outlet effective! Making almond butter is almost exactly the same as making peanut butter- place nuts in food processor. Blend. Done. However, I found that almond butter was much clumpier and dryer than peanut butter, so I added in 1/4 c of oil to make a smooth, buttery, blend- just the way I like my peanut butter.
And this stuff is good! While I still prefer my peanut butter, Almond butter is just as good and a wonderful substitute for peanut butter. I don’t recommend substituting this almond butter for peanut butter in peanut butter cookies because it could cause the cookies to be too dry and crumbly. However, feel free to substitute it in buttercream frostings, stuffed brownie bars, or flavoredpeanutbutters!
Homemade Almond Butter
A Pixiedustkitchen Original
1 14 oz jar of peanuts
1/4 C Canola oil
Place nuts in canister of food processor and blend until smooth and sticky. Add oil and blend until smooth and buttery, resembling peanut butter.
Transfer to airtight canister to store for up to a month.
Stay tuned for a recipe featuring homemade almond butter!
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My AC is currently broken, and it is HOT. And humid. I’m a Pennsylvania girl; I’m not good with humidity. Thank you, Chesapeake bay! (Seriously. The humidity is the hardest part about Baltimore summers and I DO NOT like it.)
So I decided to make some peach lemonade to combat the heat, and also because both Brian and I grew up on powdered drink mixes and I found it was time to change that. Homemade > store bought That’s my latest goal in the kitchen- to homemake as much as possible.
There are three main components to peach lemonade. First, a simple syrup composed of 2 C sugar and 3 C water, boiled together and chilled. Next, a peach syrup, made by heating 4 peaches cheap oakley sunglasses and 2 tbs sugar in a saucepan and letting the melted sugar and juices from the peaches simmer together. And third, the lemons- juiced and run through a strainer. Making the three parts is the hardest part- all you have to do after that is mix them together and add water!
One of my favorite things about summer is the low fruit prices. I hated strawberry lemonade as a child, but now that I’m older I want to add fruit to everything, including my precious lemonade. (One of the non-water drinks I drink regularly). Perfect refreshing drink for the heat of summer, and I plan on making a huge pitcher of it for the fourth of July!
3-4 small peaches pitted and sliced
4-5 medium lemons
2 C + 2 Tbs granulated sugar, divided.
3 C water, plus more to add to the syrup/lemon mixture
To make the simple syrup: Boil over medium heat 2 C sugar with 3 C water until the sugar is melted. Remove from the heat and let chill until thick.
To make the peach syrup: Place prepared peaches in a medium saucepan with 2 Tbs sugar. Mix together until sugar is melted and peaches have released some of their juices. Let simmer for 5 minutes. With a fork or potato masher, mash up the peaches and let simmer for another 2-3 minutes. Pour through a fine mesh strainer into a bowl and squish around the peaches to make sure all of the juices are released. Mix into simple syrup and let chill.
To make lemon juice mix: Halve and juice lemons. To juice, use a hand juicer. If you don’t have one, use one paddle of a hand mixer. Squeeze lemon halves to make sure all of the juice is released. Pour through a mesh strainer to get rid of seeds and pulp. Let chill.
To assemble: Pour lemon juice into a pitcher. Add 1/3 of syrup mixture. Mix in water to fill pitcher. If too sweet, add more lemon. If not sweet enough, add more syrup. You may have some syrup leftover. Serve immediately over ice; but can me made 1-2 days in advance.
So let’s talk life for a moment. According to my dentist, I have a bunch of cavities in my mouth. I have no idea what he meant by “a bunch,” but needless to say, I want to keep my teeth. I came home from the dentist, ate three chocolate chip cookies and resolved to eat better and create some healthier recipes- starting with these homemade pita chips and hummus.
My favorite part about these recipes is how easier they are! I made them both less than half an hour total. They’re so incredibly easy and healthy. For the hummus, all you need one can of chick peas- or garbanzo beans. I didn’t realize they were the same thing, so after not finding them in maglie calcio poco prezzo Safeway I made a 20 minute treck to Trader Joe’s, wandered around for 15 minutes, and finally asked someone who worked there… only to be told that garbanzo beans and chick peas were the same thing. So yeah. Heads up.
Anyway, all you need is a food processor or blender, some olive oil, and a 15 oz can of chick peas. It could not be simpler. I added in some garlic, salt, and pepper as well for taste. For the pita chips, you simply brush some pita rounds with olive oil & spices, sprinkle on sea salt, slice, and bake for 10 minutes.
This is one of my favorite recipes on this blog and I see it becoming a staple in my house! Plus, with minimal oven time, pita chips and hummus are a perfect summertime recipe.
for the chips:
4 pita rounds
1/2 c olive oil
1/4 tsp garlic
1/4 tsp ground black pepper
1/8 tsp oregano
sea salt, to taste.
for the hummus
1 15 oz can chick peas
4 tsp olive oil
1/8 tsp salt
1/4 tsp garlic
1/4 tsp ground black pepper
To make the chips: Mix olive oil and spices. Brush on pita rounds and sprinkle on sea salt. Slice each pita round into 12 pieces and arrange on baking sheet. Bake at 350˚ for 10 minutes. Halfway through flip chips over.
To make the hummus: Place chick peas in canister of food processor and blend until smooth. Add olive oil and mix until combined. Add spices and combine.
As a food blogger who makes mostly desserts, I use a lot of powdered sugar. The other day coming home from the grocery store with a few bags of sugar for the second or third time in two weeks, my mom and I decided that we should start buying stock in sugar.
So you can imagine my delight when later that week I found this tutorial on pink recipe box for DIY powdered sugar! It’s very simple to make, but I found I needed to do it in batches. Time, and whether or not you can really do it all at once depend on the strength of your food processor. Mine is very small and weak, and I use it quite a bit, so I tend to do everything in batches.
You’re going to have more powdered sugar than granulated sugar, so a rule of tumb to remember is to take out 1 tablespoon for every 1/2 C of sugar. So, if you want to make 1 C powdered sugar, add 1 C granulated sugar minus 2 tablespoons. For 2 cups, 2 cups granulated minus 4 tablespoons. Got it?
You also don’t want to blend maglie calcio poco prezzocontinuously for too long- pulse the processor or blender 10 or 12 times. If you let it continuously blend, the heat will cause the sugar to melt and you could end up with a sticky, yucky, mess.
I found I needed to pulse more times because of my processor. Things like this tend to be more arbitrary and depend on the strength of the tools you are using, and tend to be more “rules of thumb” or “guidelines.”
1/2 C minus 1 tablespoon of granulated sugar
optional: 1 teaspoon cornflour (for storage)
Place sugar in canister of food processor or blender
pulse at least 10-12 times or until powdery. If needed, work in 1/4 c batches.
What is a Dole Whip, you ask? Well, at the Magic Kingdom and Polynesian resort at Disney World, and at Disneyland Park, are pineapple/vanilla soft serve ice cream called Dole Whips. And they are amazing and I love them and half the reason I’m looking forward to going to Disneyland this week is Ray Ban outletbecause I want a Dole Whip, dangit.
After a huge two month craving for a Dole Whip, I finally figured how to make my own at home, and I’ve never been happier. (That’s a lie. I was happier the day I got paid to walk around the Magic Kingdom during Disney Orientation.)
Here’s what I used to make this:
All you need is frozen pineapples and cool whip, as well as a blender or food processor. I used a food processor, but only because my blender is really old (it’s almost an antique) and the pineapple chunks were too big for it. You blend or process the pineapples, mix in the cool whip, and blend them one more time to get the chunks out. You’ll then freeze the mixture for two hours then… TADAA! You’ve got yourself a homemade dole whip that’s just as good as the ones at Disney. I made them with my roommate from the Disney College Program, so this is doubly Disney Cast Member Certified and approved.
1 21 oz package frozen pineapple
1- 1 1/2 c whipped topping
If needed, chop up pieces of pineapple to fit into the canister of blender or food processor. Place in canister and blend until pureed. If needed, work in batches.
Pour into bowl and mix in whipped topping. place back into blender or food processor and blend until smooth. (an immersive blender would also work for this.)
place in a shallow dish and freeze for at least two hours. Serve cold.
I. Love. Luna bars. In fact, they’re pretty much a staple for me when I’m at school and have an early morning class. Paired with coffee, that’s my usual 8AM class breakfast.
However, Luna bars are so expensive! $5.50 for a box of six? No thanks, I’ll pass. Wanting to enjoy the deliciousness of Luna bars but still wanting to save money, I looked up how to make my own. Needless to say, I was slightly disappointed when I found only three or four recipes, and nearly all were variations of the same one sourced to Chocolate Covered Katie. Not only that, they contained ingredients that were hard to find or I hadn’t heard of- Agave isn’t something I usually have around my house, and I had never even heard of brown rice syrup.
So I decided to create my own, with simple ingredients you probably already have sitting around your pantry, or can just run over to your basic, non- specialty grocery store for. That place down the street that’s even simpler than Trader Joe’s or Whole Foods. Magliette Calcio A Poco Prezzo
Honey, Rice Crispies, Oatmeal, Nut butter, and dark chocolate make up the cast of characters in my Luna Bars. All easy to get and good for you! Yes, dark chocolate IS good for you in small amounts. My father, the doctor, says so. Anti-oxidants and all that Jazz.
These are softer and chewier than your standard Luna bar, due to the usage of all-natural peanut butter and the addition of quick oats. But as my grandmother would say, that’s just how you know they’re homemade! The best part about these bars- they’re no bake; making them the perfect summer recipe- no suffocating heat coming from your oven, and excellent running fuel.
Luna bars that are just as good for you but much cheaper than the storebought version!
2¼ C Rice Crispy Cereal
¾ C quick oats (If you only have rolled oats, you can make quick oats by pulsing them in a food processor or blender a few times.)
1 C Peanut butter (or other nut butter if you prefer)
1 scant C honey
1½ Tbs cocoa powder
1 6 0z dark chocolate baking bar (I used ghirardelli 60% cocoa baking bar)
Line a square 8x8 or 9x9 cake pan with wax paper and set aside
Mix together cereal, oats, and cocoa powder in a large mixing bowl. Set aside.
In a microwave safe bowl, melt the peanut butter and honey in the microwave for 30 seconds and mix together until smooth and combined. Pour over the dry ingredients and mix in, making sure all of the cereal is coated and all of the oats and cocoa are incorporated.
press into the prepared pan. place another piece of wax paper and press down, making sure the mixture is spread across the entire pan.
Chill for 5-10 minutes in the refrigerator. While chilling, melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each, until the chocolate is melted. Pour on the cereal mixture. Chill for 30-60 minutes in the freezer before cutting and serving.
When storing, if staking the bars, place a piece of wax paper between each layer to prevent the bars from sticking to one another.
I’ll be the first to admit, my tastes can be a bit.. eclectic at times.
Friends have described my style as “hipster business casual.”
I like flipping between the top 40 and alternative music stations on my car radio.
I love the show Smash but I hate the main character. (Ew, Karen, you’re such a diva.)
It’s the brink of summer, and I’m craving hot chocolate… but not how heavy Swiss Miss instant can be.
Fortunately, I have this wonderful White Hot Chocolate to satisfy my craving without the heavy feel of milk or dark chocolate! Plus, with the incredibly small yield, I can make this whenever the craving hits without having to worry about storage for extra drinks- and it’s easily multiplied to serve 3 or 4 people. (It’s also a perfect drink for a cozy date night!)
I must be honest, the smaller yield was an oversight- I forgot to check how much milk was needed vs. how much milk we actually had before starting the recipe. Fortunately for me, it turned Moncler outlet out to be a good thing.
White Hot Chocolate
Makes two 6 oz servings
1/4 heaping cup of finely chopped white chocolate. (I used 3 squares of Ghirardelli White Chocolate Baking Squares.)
1/4 cup sugar
dash of salt
1/3 cup hot water (Not boiling)
1 1/2 cup milk
Melt chocolate in a medium saucepan over medium-low heat. Whisk in the sugar and water.
Add the salt and mix with spatula or wooden spoon until everything is mixed together and mixture is slightly foamy. (completely foamy around the edges with a little bit of foam in the middle.)
Whisk in the milk and stir until mixture is at serving temperature. Do not boil; but there may be some bubbles throughout the mixture.
Pour into a pyrex measuring cup through a strainer. This is to make sure there aren’t any clumps in the drink.
Pour into two mugs and serve immediately Garnish with Whipped cream, white chocolate, or marshmallows.
My mother makes the best chocolate chip cookies ever, hands down. I know, I know, everyone says that about their mothers cookies. But my mom’s cookies really are fantastic.
I’m not the only person who says so. My grandfather, her father-in-law, says so. Multiple teachers of mine in junior and senior high said so. Everyone at my church said so. In fact, at bake sales for school and church, people would request her cookies.
I went to a private, K-12 school. My freshman year of high school we had our very first musical, and the woman in charge of refreshments at intermission was new to the school and had never had any of my mom’s cookies. My mom called her, volunteering to make cookies to sell, and the woman said “no, we already have plenty of cookies; you can make brownies though!” Well. At intermission on opening night, people kept coming up and asking specifically for my mother’s cookies by name. The next day mom get’s a call, asking her to make cookies for the remaining shows.
So when all is said and done, my mother does have the best cookies ever. It’s proven by my tiny, 400 person school.
I do some things a little differently than my mother does- mostly because she likes her cookies crispier and crunchier than I like mine, so she doesn’t chill the dough or pull them out when they’re slightly under done and let them firm up on the stovetop like I do. If you do this right, they’ll taste just like raw cookie dough. No lie.
It’s similar to most basic cookie recipes: Butter, sugars, flour, vanilla, leavening agents, eggs, etc. We like to double the amount of brown sugar to white sugar- this makes the cookies softer and more moist, due to the addition of molasses in the brown sugar.
Begin by creaming the sugars, butter, and vanilla in your stand mixer, then add the eggs. Mix together the dry ingredients, and slowly stir them into the wet ingredients. After this you cheap oakley sunglasses are done with the electric mixer, so make sure to scrape as much dough off of the paddle with a rubber spatula and a knife. Then, with the spatula, mix in the 1 1/2 c of chocolate chips. My mother likes to use 2 cups, but after doing some reading on other food blogs, I discovered that 1.5 c of add-ins was plenty, and having a little less will help bake the cookies thicker. I decreased the amount of chips, and it was still very, very chocolate-chipy.
See? still plenty of chips.
Here’s the recipe:
(yields 2-3 dozen cookies)
2 Sticks (1 cup) butter
1/2 c sugar
1 c brown suger
1 tsp vanilla extract
2 1/4 c flour
1 tsp baking soda
1 1/2 c chocolate chips
mix butter, sugar, and vanilla until creamy. Add eggs, one at a time.
in separate bowl, mix flour, baking soda, and salt.
slowly mix in the flour mixture to wet ingredients, and blend until fully mixed.
stir in chocolate chips
let chill for at least 30 minutes.
drop rounded teaspoon size balls onto a nonstick cookie sheet and bake at 275 on convect or 300 on non-convect until the edges are golden brown.
pull out of oven and let sit for 3-5 minutes until cookies are firm, then transfer to a wire rack to finish cooling.
cookies will keep for 2-3 weeks in a jar or airtight container.