It just wouldn’t be Christmas morning without a warm ring of gooey cinnamon pull-apart bread drenched in caramel sauce at my house. Cinnamon makes the whole house smell wonderful and there’s something about putting a platter of sweet decadence in the center of the dining table and everyone reaching in and taking a piece, sharing and smiling. This recipe is similar to, but more decadent and rich than, my other Cinnamon Pull-Apart (aka Monkey Bread) Recipe here on the site. Take your pick and you can see me make this version at the Ingles Table! Continue Reading
I developed this recipe for Dreamy. He loves the combination of sweet citrus and tart cranberries together in the fall. Usually I make this beauty in loaf form but when we were living in France earlier this year, I had not a loaf pan to my name. Somehow, I was so preoccupied by all that is France, I never saw fit to buy one.
Isn’t that peculiar, how our environment can change those things on which we place importance? It sure is to me. My baking tools and pans are of utmost importance to me here in the US. As in, I can’t live without them here. But plunk me down in the heart of the French countryside and give me a ticket to Paris each and every week for six months and I’ll show you a gal who could give less than a damn about a loaf pan. Puzzling, but not really. Continue Reading
Do you remember these? Oh, I do! These rich, buttery 3 Ingredient Gluten-Free Cheese Crackers showed up on every baby or bridal shower snack table, at every holiday gathering and just about anywhere else “finger foods” were called for when I was growing up. Back when I catered, this recipe was one of the most-requested for wedding receptions!
How can something so simple be so popular?
For cheese lovers, it’s simple. These crackers taste like… cheese. My girls ask for these at every holiday for our snack trays and I happily oblige.
If you’re dairy-free like me, not to worry! Substitute an equal amount of Daiya Cheddar Vegan “Cheese” Shreds for the cheddar and a dairy-free butter substitute for the butter, then carry on as directed. No, they are certainly not the same, but they are still a very good cracker!
When I was six I stood in the driveway of my childhood home and told my Daddy I wanted to be a baton twirler, a veterinarian and a writer. He never batted an eye. You see, around my house growing up, while it was not your typical all-American scene, I could always depend on my Daddy’s support for my dreams, no matter how far-fetched they seemed. He told me I could do it all and that I would do it all if I put my mind to it and worked hard.
Daddy’s still supportive and I’m still dreaming, and I apply that wisdom he instilled in me all those years ago to everything I do, every day. Even to my recipes. So, when Dreamy says things like, I wonder if you could put cream cheese frosting on streusel bread? I say, You most certainly can! Continue Reading
Banana muffins seem to be the go-to muffin. Funny, they aren’t exactly my favorite. Bananas are fine, but I find banana muffins a little on the blah side. That’s all changed now, and banana muffins (at least these muffins) are at the top of my go-to muffin list. There’s nothing blah here at all.
Ever since I got my hands on the spices from Raw Spice Bar, I’ve been thinking of all the ways I can incorporate Advieh Khoresh into dishes. While it’s used in many savory applications (and I love it in those!), it just lends itself to a sweet in my opinion. With base spices like cinnamon and cardamom, I couldn’t resist adding it to banana muffins. Best decision ever!
The key to achieving the ideal flavor and making this combination work is using extremely ripe bananas. Their sugar content will be high and you seriously will not miss any added sugar. That sweetness from the fruit is perfectly balanced by the Advieh Khoresh spice blend.
Put on the kettle and whip up a batch of these. It’s like a mini holiday for your senses!
And don’t forget to get your Raw Spice Bar subscription started so that you can take a culinary adventure any time you like, without leaving your kitchen. :)
No Sugar Added Persian Spiced Banana Muffins
- 1 1/2 cups (approx. 187 grams) [url href=”http://www.glutenfreegigi.com/gigis-everyday-gluten-free-flour-blend-gum-free/” target=”_blank” title=”Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free)”]Gigi’s Everyday Gluten-Free Flour Blend (gum-free) [/url]or similar gum-free blend like [b][url href=”http://amzn.to/103Pixb” target=”_blank”]King Arthur Multipurpose GF flour[/url][/b]
- 1 teaspoon baking soda
- 1 teaspoon [url href=”http://www.shareasale.com/r.cfm?B=702554&U=902834&M=57874&urllink=” target=”_blank”]Advieh Khoresh spice blend[/url]
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 very ripe bananas, mashed
- 2 teaspoons pure vanilla extract (I use [url href=”http://amzn.to/1nqHijV” target=”_blank”][b]Nielsen Massey extracts[/b][/url].)
- 1 Tablespoon oil (use any light neutral tasting oil you enjoy using in your baking)
- 1 egg, lightly beaten
- 1/2 cup milk (I use unsweetened coconut milk from a carton.)
- 1 teaspoon apple cider vinegar
- Preheat oven to 350F.
- Lightly grease a 12-section muffin pan.
- Whisk dry ingredients together in a mixing bowl; set aside.
- In a separate bowl, mash bananas with vanilla, then add oil, egg, milk and vinegar.
- Add liquid ingredients to dry and stir until batter is smooth.
- Divide batter evenly among the sections of the muffin pan and bake 15 minutes, or until muffins rise and tops spring back when gently pressed (be careful not to burn yourself testing this way).
- Cool muffins in the pan, then transfer to a serving platter.
For more delicious banana recipes, check out:
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Sundays at our house are for relaxing. That means getting up early and lingering at the dining table over a pot of coffee, then baking a batch of something irresistibly good for a late breakfast or brunch. These scones are the perfect quick and easy treat to whip up for those occasions. It take a few minutes to stir them up, and only a few more to bake them.