most people know that i love sweets, probably a bit too much, they are my weakness, especially when it is a baked sweet. i have found over the past few years that i really love to bake. it helps me continue to be creative and hospitable as the only thing i enjoy more than baking is to give it all away :)

If you haven't already figured it out...I love to bake...here is my latest...

blackberry brownies!



Cinnamon Sugar Pumpkin Muffins


Lemon Blueberry Muffins

• ·       ½ C extra virgin olive oil
  ·       1 ¼ C sugar
  ·       3 large eggs
  ·       1 tsp vanilla extract
  ·       1 C canned pumpkin (not pumpkin pie filling)
  ·       1 ¾ C flour
  ·       1 tsp baking soda
  ·       1 tsp baking powder
  ·       1/2 tsp salt
  ·       1 tsp pumpkin spice
  ·       1 tsp cinnamon
  ·       1/3 C almond milk
  ·       ¾ C chocolate chips
  ·       ¾ C chopped nuts
  
  
  grease a 9- by 5-inch loaf pan, flour it
  heat the oven to 350º
  in large bowl mix oil, gradually add sugar
  add eggs, one at a time, beating well after each one
  next the vanilla and pumpkin.
  in medium bowl, mix flour, baking soda, baking powder, salt, and
  spices together
  blend a third of the dry mix into the wet mix
  then add half the milk
  alternate additions of remaining dry mix with milk
  blending well after each addition 
  
  
  fold in the chocolate chips and walnuts
  
  
  scrape batter into the prepared pan
  bake on center rack about 60 to 70 minutes until a toothpick comes out clean
  
  
  remove the pan from the oven
  cool for 15 minutes
  then remove loaf from pan finish cooling
  
  

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Peanut Butter Chocolate Chip Cookies

(dairy-free)

mix one ingredient at a time::

1 egg

1 C brown sugar

1 C peanut butter

1 Tsp baking soda

splash vanilla

½ C oats

½ C chocolate chips

bake 350 for 8-10 minutes

let sit 5 minutes

and overeat :)

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Peanut Butter Cups:: 

(vegan*dairy-free)

1/2 C raw cocoa powder

3/4 C organic raw coconut oil

1/2 C organic raw agave syrup

1/2 Tsp sea salt

mix ingredients together and lightly line the lined muffin tins with chocolate - freeze 2 minutes (be careful not to use all the chocolate as you will need some for the tops as well)

next take::

1/4 C organic peanut butter or nut butter of your preference

dash of sea salt

splash of pure vanilla

1/4 C powdered sugar

mix ingredients together until it becomes crumbly

drop some of the nut mixture in to the chocolate lined cups

top with leftover chocolate

freeze for at least 5 minutes

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Oatmeal Chocolate Chip Cookies

(vegan*dairy-free)

1 1/2 C Unbleached All Purpose Flour

1 1/2 C Oats

1 C Firmly packed Light Brown Sugar

1/2 Tsp Baking Soda

1/2 teaspoon Salt

1 Tsp Pure Vanilla Extract

1/4 C Pure Maple Syrup

1/2 C Olive Oil

1/3 C of mashed banana

 1½  C Chocolate Chips **for vegan use carob chips

Directions

Pre-heat oven to 350 degrees.

In a medium bowl, mix together flour, salt, and baking soda.

In a small bowl, mix together banana.

In a large bowl, mix together brown sugar, oil, maple syrup, vanilla extract, and banana. Mix until blended.

Add half of dry ingredients to wet ingredients until mixed. Add remaining dry ingredients until mixed. Fold in chocolate chips.

Drop by spoonful onto two greased pans, allowing an inch between each cookie. Bake in pre-heated oven for 15-18 minutes.

When finished, let cool for at least 15 minutes before enjoying.

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