Baking with the Bolliers

I'm ready for fall and all the smells and tastes that go with it. That includes pumpkin spice. But don't call me basic. These bagels are anything but basic. Pumpkin Spice Bagels Makes 9 Ingredients   2/3 C Water 1/2 C Canned Pumpkin 1/2 C Brown Sugar 1 tsp Salt 1Tbs Pumpkin Spice 2 C All Purpose Flour 1 C Whole Wheat Flour 2 tsp yeast 1/4 C Honey for the boiling water  *Cinnamon Sugar mixture for sprinkling on bagels before baking* In a large mixing bowl combine water, brown sugar, and yeast. Set aside until yeast is foamy. Add pumpkin, salt, pumpkin spice, and flour to the water mixture. Mixing until thoroughly incorporated and you have a supple dough that holds its shape. Let dough rise at room temperature for an hour to an hour and a half until it is doubled in size. Once dough is doubled in size knead dough and divide into 9 equal portions. Roll each of those portions into a ball and set aside on a baking sheet lined with parchment paper or a silicone baking ma...

We had a big box of Cinnamon Toast Crunch that I wanted to use for a Rice Krispies treats type of dessert but hadn't gotten to it yet. The only acceptable way to eat cereal in my opinion is straight out of the box. But the others in my house like milk and cereal so I wanted to develop a cupcake with a frosting tasted like the milk, and cake that tasted like the cereal with bits of the cereal on top. I got good feedback while testing this recipe. It's overall not crazy sweet so it could be considered an acceptable breakfast. The cake itself is very dense but the frosting is very light and buttery.  Makes 16 Cake: 2 c. All-purpose Flour 1/3 c. Granulated Sugar 1/2 C Brown Sugar 1 1/2 tsp. Baking Powder 2 tsp. ground Cinnamon 1/4 tsp. Salt 3/4 c. (1 1/2 stick) softened Butter  1 c. Milk 1 large Egg 2 tsp. Vanilla extract Frosting: 1/2 C Nonfat Milk powder 1 1/2 sticks of Butter, softened 1 C Powdered Sugar 1/4 tsp Vanilla extract (don't over measure or it will tast...

I wanted to create a cookie that was reminiscent of one of my favorite childhood sandwiches; peanut butter, banana, and honey on whole wheat bread. It is a comfort food with the right balance of sweet and salty, smooth and creamy, with just a touch of wholesomeness. It has been a hit with tasters, let me know what you think in the comments. Makes 22 Large Cookies Ingredients: 1/2 C Butter 1/4 C Peanut Butter 1/2 C Honey 1/2 C Sugar 1 Banana 1 Egg 1 tsp Vanilla 1 1/2 C Flour 1/2 tsp Baking Soda 1 C Oats 8 oz Peanut Butter Chip (optional but tasty) Preheat oven to 375. Line two baking sheets with parchment paper or a Silpat. In a large bowl beat together butter, peanut butter, sugar, and honey until smooth and creamy. Add in banana, egg, and vanilla, beat until combined. Next add in flour and baking soda stirring until just starting to come together, then add in oatmeal and peanut butter chips. Scoop  6 or 7 cookies onto parchment paper lined sheet pan using an ice cream ...

After making the Low Carb Lemon Ricotta Muffins I had to try some of the other flours from Natures Eats. The pecan flour intrigued me due to the endless possibilities it presented. All the recipes it would enhance with flavor and moisture. Since I had been craving some blondies, they were first up.  They turned out damn good. Not just for gluten free, which they happen to be. Not just because they were lower in sugar (and could be easily made sugar free with a brown sugar replacement ). These were rich, buttery and chewy blondies. The pecan and almond combination also adds some sweetness which allowed me to drop the sugar from most blondie recipes by 1/2 cup. I can't wait to try out some more recipes with these nut flours.   This post may contain affiliate links. See full disclosure statement  here. Ingredients: 3/4 C Pecan Flour 1 c Almond Flour 1/2 tsp salt 1/2 C butter 1 c brown sugar or zero calorie equivalent 3 eggs 1/2 C dark chocolate c...

I have been trying to stay away from sugar lately to control my migraines (no fun when you bake to relieve stress but can't eat it!) So I thought I would try to come up with a lemon muffin that not only was low carb but had a bit of protein in it too. These were a hit in our house, River has been calling them cake, and seem to help quell that sweet craving that hits mid afternoon.  I have baked with almond flour a few times and know it can be tricky due to his fat content. It doesn't absorb moisture like other baking flours-wheat, rice, bean, tapioca ect. The batter for these muffins is very thick because we don't want extra liquid that will turn them soupy or custard-y. Nutrition facts from My Fitness Pal calculation using the specific ingredients I used.  135 Calories 10g Fat 5g Protein 11g Carbs10g Fiber 1g Sugar  This post may contain affiliate links. See full disclosure statement  here. Makes 12 muffins Ingredients:  3 Eggs 1/2 C Erythritol or no calorie sw...

  Grandma Style Lasagna -Photo Ryan Cozart We made this with our friend Ryan on our Youtube Channel, and since we kept referring to the measurements as Grandma Style, this is our Grandma Style Lasagna. Lint to the video  HERE Years ago I asked my Italian friend Tara if she would be willing to share her sauce recipe. She sent me this.... Hopefully she doesn't kill me because I am not sharing her sauce recipe as she sent it to me. Its a mash-up of her recipe with a lasagna recipe I found online that I felt would be vastly improved if made the sauce like Tara's secret recipe.  So here we go. I have served this for many Christmas Parties, Sunday dinners, and any day that would be made better by a slice of homemade lasagna.  For the Meat Sauce: Enough Extra Virgin Olive Oil to cover the bottom of a heavy stock pot 1 Onion, diced 5-6 cloves of Garlic, chopped 4 14 oz cans Diced Tomatoes 2 14 oz cans Tomato Sauce 1 6 oz can Tomato Paste 1/2 C Red Wine Handful of fresh Pars...

Some French bread recipes can be intimating and complicated. This recipe is neither. Mix together the ingredients, let rise, shape, let rise again and bake.  You can bake up two big loaves to feed a crowd or let half the dough chill in the fridge for another day (which I actually prefer the taste if I have time to let it sit). Once you've made it a few times you can play around with the shape a bit. Sometimes I split it into 4 baguettes and shape into long thin loaves.  It's good for everything from a fancy charcuterie tray, to a PB and J. Enough talk, here's the recipe For the video on how to make the bread click  here. Ingredients: Makes 2 loaves 2 1/2 C Warm Water 2 Tbs Yeast 3 Tbs Sugar 1 Tbs Salt 5 1/2 to 6 cups of flour  5 Tbs Olive Oil In a large mixing bowl or a stand mixer with a dough hook combine ingredients in order listed above. Start with 5 cups of flour working up to 6 if necessary. We want the dough to be sticky. Knead dough in mixer for 5...

We are team fudgie, center cut brownies at our house. While our favorite recipe of all time is Ina Garten's Outrageous Brownies, these are a lot less work and slay those weeknight chocolate cravings.  We swapped half the sugar for Lakanto Monkfruit Sweetener - 1:1 White Sugar Substitute, Zero Calorie, Keto Diet Friendly, Zero Net Carbs, Zero Glycemic, Baking, Extract, Sugar Replacement (Classic White - 1 Pound) to save on a few calories and cut a bit of the sugar out. (It's January so we are trying to be a little healthier with our diet.)  This post may contain affiliate links. See full disclosure statement  here. Makes 16 brownies Ingredients: 1 cup butter, melted 1 cup white sugar 1 c monk fruit sweetener (or use white sugar if you prefer) 2 eggs 1 tbs vanilla extract 2 tsp espresso powder 2/3 cup unsweetened cocoa powder 1 cup all-purpose flour 1/2 C chocolate chips  Preheat oven to 350. Line a 13x9 pan with parchment paper.  In a large b...

  We are fortunate to be able to buy mushrooms grown within a few miles from our house. I jumped at the chance to but some Lions Mane Mushrooms yesterday. I had heard they tasted like crab or lobster (they really do have a flavor similar.) We decided to make these beauties into some crab cake like cakes tonight. Since I have been allergic to shellfish for the last 7 years these were quite a treat.   Makes 9 cakes For the Mushroom Cakes: 8 oz Lions Mane Mushrooms 1 Clove Garlic, sliced 1 Tbs Extra Virgin Olive Oil 4 Green Onions, thinly sliced 1/2 Bell Pepper, diced 1/4 C Mayo 1 C Bread Crumbs, divided 1 Tbs Parsley 1 tsp Dijon Mustard 1 Egg, beaten 1 tsp Old Bay Seasoning Spray oil For Remulade 1/2 C Mayo 1 Tbs Whole Grain Mustard 1 Pickle, diced Hot sauce to taste Shred lions mane mushroom into a large bowl. In a large skillet over medium low heat add in olive oil, mushroom, garlic, green onion and bell pepper. Cook about 10 minutes un...

My boys love strawberries and will usually eat a couple of pounds a week. This week was not one of those weeks so I found myself with a few sad strawberries that needed to be used. I decided to adapt one of my favorite sugar cookie recipes using strawberries instead of oil and was pleased with the results. I chopped up half a cup of strawberries and pureed about a cup of whole strawberries. I put the chopped strawberries in a measuring cup and filled the cup to equal one full cup of strawberries and puree to replace the oil called for in the original recipe. These little bites taste just like the biscuit version of strawberry shortcake, all in one bite. We dipped our in whipped cream but you could eat them with ice cream, vanilla yogurt or they are good on their own. The recipe makes quite a few so I froze some of the dough so we can enjoy a little taste of summer when winter comes. Also I recommend refrigerating these bites due to the fresh fruit on them. Strawberry Shortcake Bite...

I have always enjoyed baking bread. There is something so satisfying about taking a few humble ingredients and making something extraordinary.  Its also where I find my zen, bread can't be rushed. This bread is easy to make and requires little hands on time but it can't be rushed. You have to give it the time it needs to rise whether it takes an hour or two is up to the dough on that particular day. The temperature of your home, the freshness of the yeast... Find some time to take things slow and bake yourself a delicious loaf, or two, of bread. Watch us make this recipe here ! Wheat and Honey Sandwich Bread Makes two loaves 1 C warm water 1 C milk 2 C whole wheat flour 1/3 c butter 1/3 c honey 1 tbs yeast 1 tsp salt 3 C white flour, plus more if needed In a large mixing bowl place warm water and yeast to proof. In a small saucepan melt butter over medium low heat, add milk until just warm but not hot (you don't want to kill your yeast).  Add...

This recipe falls under” the healthier because I made it” category. This time of year I am on a quest for all things pumpkin and am tempted by the pumpkin-flavored-everything commercials. I like knowing that if I am going to indulge that I am eating quality ingredients. I also love the way my house smells when I bake, its better than any $10 candle (and tastier too). These bars have a soft pumpkin pie filling surrounded by a crunchy, crumbly crust. Pumpkin Crumble Bars For the Crust & Crumble 3 C. Rolled Oats 1 3/4 C Whole Wheat Pastry Flour 1 1/2 C Rapadura Sugar 1/2 tsp baking soda 1 C plus 2 Tbs Unsalted Butter- Softened 1 C. Chopped Pecans or Walnuts- optional (after I made these BJ told me, "You know what would make these even better? Nuts.") For Filling 15 oz of Pumpkin Puree 3 eggs 3/4 C Heavy Cream 1/2 C Rapadura Sugar 1 tsp Pumpkin Pie Spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg and 1/8 tsp cloves) 1 tsp vanilla Preheat oven...

This was by far and away most popular post on my Blog Healthy Gourmet on the GO. I was thrilled to get nearly 3,000 views on this post, which is nothing compared to other bloggers but I was proud of the accomplishment. The other day I received a call from a customer asking how she should bake a pumpkin bread with stevia. I was embarrassed that I could not give her a good answer. After a few failed attempts to make a sugar free black bean brownie I had given up on baking with stevia. After a little digging online I found a good looking conversion method for stevia which I shared with her. She was afraid to make something that wouldn’t turn out so she scrapped the idea. In my typical fashion I announced to my husband the next morning (he was barely awake) that after laying awake I had decided “ Today I will make a stevia sweetened pumpkin bread!” Those of you familiar with stevia know it can have an after taste. This bread does seem to lose it a bit overnight, so it is better the next ...

I'm not above going for the sweet stuff when I'm really stressed out and recently I had to call in the big guns... Chocolate Cake. So after much inner conflict (if I bake this I will probably eat the whole thing, yada, yada, yada) I assembled my ingredients and realized I was out of sugar! But all was not lost, thank goodness I had some agave nectar! Forty-five minutes later I had the endorphin shot I needed. Sure I could have exercised, but sometimes a girl just needs chocolate cake. 1 1/3 C Agave Nectar 2 Eggs 2 tsp Vanilla Extract 1 C Whole Milk 1/2 C Melted Butter 1 3/4 C Flour 1 C Cocoa Powder 1 1/2 tsp Baking Soda 1 1/2 tsp Baking Powder 2/3 C Hot Coffee   Preheat oven to 350. Spray a 13x9 pan with cooking spray (this is a chocolate emergency, there is no time for fancy round layers!). In a large bowl mix together flour, cocoa powder, baking soda and baking powder, set aside. In another large bowl beat together egg, melted butter, agave necta...

Ok, Grandma Ruth wasn't baking Gluten Free Cakes in her day, but she did make a mean Spice Cake. The original recipe was made yearly for my Mom and my Aunts Birthdays and I adapted it years ago for a customers Birthday. I actually just made this cake for that same customers Anniversary. I'll never forget the panicked phone call I received that day asking if I had forgotten this cake needed to be gluten free because there was no way a gluten free cake could taste this good. It comes out so light, moist and grit free (no rice flour!) you won't believe its gluten free.             Serves 8-10 ¾ C Butter Softened 1 ¼ C Brown Sugar (I use Rapadura) 1 C. Unrefined Cane Sugar 3 Eggs 3 C. Bobs Red Mill GF Flour Blend 1 ½ tsp Xanathan Gum 1 tsp Baking Soda 1 ½ tsp Cinnamon ¾ tsp Cloves ¾ tsp Nutmeg 1 tsp Sea Salt 1 ½ C. Whole Milk 1 Tbs Lemon Juice Preheat oven to 350. Grease either 3 rounds or one 9”x13” pan...

Fall is my favorite time of year. The rich smell of baked apples, pumpkin, cinnamon and cloves permeates the air. Every few years our apple trees go crazy and I'm trying to find new ways to use them. In 2011 I made cases of apple butter, apple sauce, apple juice and over 5 gallons of hard cider along with countless pies, granolas and bags of dried apples. I realized I still have a case of apple butter in the back of our pantry so I better use it up before the madness begins again. If you have never had spiced apple butter, I'm sorry and I will post my super easy crockpot apple butter recipe shortly!  If you don't happen to have any spiced apple butter you can certainly make this with applesauce using the changes I noted in the recipe. I'm making these as an easy breakfast for a picky toddler, so I didn't want something loaded with sugar but you could up the sweetness to your tastes. 2 C. Old Fashioned Oats 1 C. Whole Wheat Flour 1 tsp Baking Powder 1 C....

Pumpkin and Snickerdoodles, a match made in heaven. I've seen different versions of this cookie on various blogs, but the reviews were mixed. Some said they were too dry, others said not enough spice. I thought they didn't use enough pumpkin! So here is my soft, pillowy, spicy version of pumpkin Snickerdoodles. Makes 3 1/2 dozen 1 C. Butter-unsalted and softened 1 C Sugar 1/2 C Brown Sugar  1 C Pumpkin Puree 1 Egg 2 tsp Vanilla Extract 3 3/4 C Flour 1 1/2 tsp Baking Powder 1/2 tsp Sea Salt 1 tsp Cinnamon  1/2 tsp Nutmeg **I've made it with 1 1/2 tsp of pumpkin pie spice instead of cinnamon and nutmeg*** For the coating: 1/4 C Sugar 1/2 tsp Cinnamon 1/4 tsp Nutmeg Dash Cloves **I've made this with 3/4-1 tsp of pumpkin pie spice instead of cinnamon, nutmeg and cloves*** In a medium bowl combine flour, baking powder, sea salt, cinnamon and nutmeg.  In a large bowl beat together butter and sugars, then add pumpkin and vanilla fin...

Don't you just hate when you can't find a recipe that you want to make? I couldn't find the recipe I was looking for, then the brand new bag of wheat bran I had in the pantry smelled off, so I decided to scrap my original plan and go rogue and I'm glad I did. These muffin were born from what I had in the pantry and a desire to make them as healthy as possible. No refined sugars or oils here! They came out moist and flavorful, but I found their flavor improved overnight and the orange zest really shined. Each muffin has 12 grams of fiber and only 10 grams of sugar so they are a healthy and delicious way to start the morning! Cinnamon Raisin Oat Muffins Makes 24  3 oz Unsweetened Apple Sauce (I used one of the toddlers pouches) 3 Eggs 4 Tbs Blackstrap Molasses 1 C Non-fat Greek Yogurt Zest of an Orange 1 C Orange Juice 2 tsp Cinnamon 2 tsp Baking Soda 1 1/2 C Oats that have taken a quick trip through the food processor to break them up a bit.  ...

Before embarking on a car trip to San Diego I thought these muffins would be the perfect breakfast to eat in the along the way. We like to get an early start and need something easy to store and eat in the car. You could certainly add nuts to these, I skipped them. The three year-old doesn't like nuts but he did give the nut free version a thumbs up. Carrot Raisin Muffins Makes 16 Muffins 3 large Carrots, grated (about 1 1/2 Cups) 1 C Raisins 1/2 C Plain Whole Milk Yogurt 1/2 C Maple Syrup 2 Eggs 1/3 C Sunflower Oil 2 C Unbleached White Flour 2 tsp Baking Soda 1 1/2  tsp Cinnamon Preheat oven to 350. In a large bowl beat together Yogurt, Maple Syrup, Eggs and Oil. In a small bowl mix together Flour, Baking Soda and Cinnamon. Mix dry ingredients into wet until just combined. Stir in Carrots and Raisins. Prepare two muffin tins, spray or line with cupcake papers. Fill  cups nearly to the top with muffin batter. Bake for 18-20 minutes. (Originally Published on He...

I originally posted this recipe in April of 2014 on my Healthy Gourmet on the Go blog. They have been popular with some of my mom friends ever since. Enjoy! I've been trying to come up with some healthy portable snacks for the toddler lately. He loves fruit and string cheese but I don't want to give him the same thing all the time. I've noticed that the "healthy" packaged snacks fill him up but don't provide much in the way of nutrition or calories. Since he is a little underweight for his age (His Doctor said he doesn't have a "Doritos Belly" like most kids his age, I see that as a good thing) I wanted to make a portable snack that had some veggies and fats but wasn't full of sugar. Maybe I can at least give the toddler a healthy American muffin top! ;) Zucchini Carrot Muffins Makes 18 Muffins 3 small Zucchinis 1 large Carrot 1/2 C Plain Whole a Milk Yogurt 1/2 C Maple Syrup 2 Eggs 1/3 C Sunflower Oil (Almond or Walnut ...