Fall has Arrived here in North Carolina! From Fall food to Fall clothes, I am so ready for cooler weather and bonfires, scary stories (I have legit been watching Ghost Adventures all the time) and cinnamon everything! So when this maple walnut granola popped up in my head I needed to create it! ANDD… share it with you of course. …
No shame. I probably have downed 12 of these bad boys since I came up with that title. Sorry not sorry. These apple cinnamon doughnut holes are everything fall was made of and I am so ready to go and pick some more apples.
This recipe for apple cinnamon doughnut holes literally was a complete happy accident. It is my recipe for some apple cinnamon doughnuts that I make quite often around this time of year. BUT… Some absent minded crazy person (mostly me) couldn’t find her doughnut pan…
I literally panicked! How can you make the ever famous (between two people) apple cinnamon doughnuts without a doughnut pan? You search for a mini muffin tin that looks similar to doughnut holes and you make apple cinnamon doughnut holes. I seriously saved the day (and my mind) that day. Every since then, my mom and I have preferred them this way. They are easy to grab and easy to pop in your mouth.
I am literally so happy to say that these apple cinnamon doughnuts holes are also baked and not fried (even though we all know fried foods taste way better…). So you know that as a general consensus we feel almost no guilt eating them… I mean I am going to tell myself that anyways.
3 cups Brown Rice Flour
1 1/3 cup Tapioca Starch
2 tsp Xantham Gum
4 Tsp Baking Powder
1/2 tsp Baking soda
1 1/2 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup Melted Coconut Oil
2 eggs
3/4 cup Almond milk with 1/2 tsp Lemon juice (or 1/2 cup Buttermilk)
1 cup Applesauce
1 1/2 cup Chopped apples
Topping
1 cup sugar
1 Tbsp Cinnamon
Preheat oven to 375 degrees Fahrenheit. Mix together brown rice flour, tapioca starch, xantham gum, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In the bottom of a stand mixer or large mixing bowl mix together coconut oil, eggs, almond milk mixture and applesauce. Slowly mix in your dry mixture until well incorporated. Stir in your chopped apples.
Place batter into a large Ziploc baggy and snip the corner or piping bag. If you can find your doughnut pan (opps), pipe batter into doughnut wells. If you want a doughnut hole effect, use a mini muffin pan. Fill the wells almost to the top. When they bake they puff up almost like a doughnut hole. Bake doughnuts for 12-14 minutes or until they spring back when poked. For the doughnut holes, bake them 9-11 minutes again until they spring back at you.
While hot, take out of pans and shake in baggy with cinnamon sugar mix. Finish cooling on parchment paper. DONE!
Serve warm with coffee, milk, juice, chai tea… etc. I mean the list could go on. You could serve with more doughnut holes or doughnuts. OR eat them all… the choice is really yours.
I was probably crying after I couldn’t find that doughnut pan that day, but now my stomach is crying tears of joy because they are so delicious! They have the consistency of a moist coffee cake that will literally melt in your mouth.
I love to dip these apple cinnamon doughnut holes into my coffee and my beagle dog likes to lick up the crumbs that fall. We have a deal, I eat all the yummy food and anything from my knee down is hers. She makes everyone think I have clean floors in my apartment but really she just eats all the food that falls.
We have a good relationship.
On another note, I think we had an 85 degree weather day the other day as opposed to 90 degrees. I mean at least we are not going up, right? I am beyond ready for fall and cute fall clothes, leaves falling and boots! I need it! This Florida girl moved for seasons not to bring the weather with her.
Deliciously,
Gabby
I cannot even begin to tell a lie, I baked these chocolate chip pumpkin cookies for the millionth time in my life on September 1st. Yes, I am that person who loves fall. I am that person who puts her boots on in 90 degree weather sweating like crazy. I am that person who thinks that fall starts the minute August ends and September starts. I am THAT person.
…
It’s hot. I mean really hot. The other day my car said 101 degrees in Charlotte, NC. I cannot even deal. I left Florida and it seriously followed me. It has made the pool all the more sweeter that is for sure. My tan lines are strong and my beer and snack game is even stronger. I mean literally. …
Snacks! The bane of my existence! What gets me into trouble almost everyday because lets be honest who doesn’t eat when they get bored every now and again? (Some more than others) Insert these sweet potato chips because they are so flipping delicious that I could cry! …
Ever craving something so much but you simply don’t want to go get it, or the best one you have ever had half way across the country? I mean that happens to me a lot… Especially with Apple Fritters! There is a tiny little hole in the wall that sells the best doughnuts and baked goods in Upstate New York that I could almost kill for one right now!
BUT…. then I got to thinking. With these magic hands of mine I could probably make some of the best ones I know! I was right (when am I not?).
The best part? They are gluten free! No Bloating YAY!
Turns out these gluten free apple fritters are really not that hard. I always pictured them to take like 5 hours from start to finish and then the only way to eat them was hot (that part is still true). But these take literally like 30 minutes from start to finish and they are super easy! I blown away that I could create this recipe and it be so simple that I just had to share with you all!
They are seriously a must in every household. Even if you aren’t gluten free that are so delicious, full of flavor, scrumptious, apples galore, and tasty! Did I mention DELICIOUS? I can’t stress that enough!
1/2 cup Brown Rice Flour
1/4 Tapioca Starch
1/2 Xanthan Gum
1/4 cup Sugar
Pinch of Salt
1 1/2 tsp Baking Powder
1/3 cup Milk (I used Almond)
1 egg
splash of Vanilla
1-2 tsp Cinnamon mixed with 5-4 tsp Sugar (depending on taste of cinnamon)
2-3 Peeled and Diced Apples
Coconut Oil for Frying (you can use any oil)
Topping
1 1/2 cups 10x Sugar (confectioner’s sugar)
2 Tbsp Milk (almond milk for me)
Mix together your flour, tapioca starch, xanthan gum, sugar, baking powder and salt. Set aside. In a mixer or large bowl whisk together your milk and egg and vanilla. Add in your dry mix and mix until well combined. Toss diced apples in the cinnamon sugar mixture. Then add the apples and the excess cinnamon sugar into the batter.
Heat up a deep pot (I used a sauce pan) with about 2 cups coconut oil and let it get to about 300 degrees Fahrenheit. We need the fritters to be floating for easy cooking. I used a cookie scooper to get the size of my apple fritters. Fry on both sides until golden brown and cooked thoroughly. This made about 12 apple fritters.
The bigger you make them the longer it will take to cook on the inside (but so worth it).
Once the gluten free apple fritters have cooled mix together your 10x sugar and milk until a glaze is make. Cot the tops of the fritters by sticking them face down in the glaze. Let set and enjoy!
Best served warm, gooey and in the morning for the best sugar rush!
Seriously, these gluten free apple fritters are the easiest thing to make for company coming and they look absolutely magnificent chilling in your cover stand on your island that you probably use once in a great while to make the kitchen look cute. Don’t worry, I am the same way! The goodies never stay long enough in this house.
You can use all sorts of apples for this just keep in mind the hard the apple is the easier it will stay together and the less mushy it will after it is cooked. I have make them with granny smith (they were so amazing!) but Fuji apples are what I typically have around the house to use and I wait until they are about to go bad on me (cut out the bad spots) and use them. No one eats them after that point, so I dice them up and whip up a couple of batches of these bad boys.
You can double the recipe and make them double the size for large and in charge ones! They are the best and just like the bakery style ones, but the smaller they are the more you can eat (my motto).
Let me know what you all think! This recipe is so simple and so yummy too!
Deliciously,
Gabby
What is one of your favorite things to have in the morning for breakfast? I have a huge weakness for muffins! Not just any muffins though they need to gooey, fruity and full of fiber for me to be able to love them in the morning. So these banana chocolate chip Muffins are seriously off the hook when it comes to breakfast muffins!
I am always looking for amazing muffins to have around the house because lets face it they are delicious! Especially when they are filling and full of chocolate.
Seriously, 2 of my favorite things!!
Besides that those I love having muffins around simply because they can serve a double purpose. They aren’t just amazing for breakfast but they can easily be pair with some ice cream or warmed for that perfect dessert after dinner when you don’t want something too heavy yet filling!
This banana chocolate chip muffins recipe is always on standby for when I need something to have. They are super quick to make and totally amazing to share if you can. It is a huge staple in my house because everyone loves them and they are easy to grab and go too.
Check out how easy the recipe is!
1 Cup Brown Rice Flour
1/2 cup Tapioca Starch
3/4 tsp Xanthan Gum
1/3 cup Melted Coconut Oil
1 tsp Vanilla
1/4 tsp Salt
1 tsp Baking Soda
3-4 overly ripe Bananas (depending on size)
3/4 cup Coconut Palm Sugar (or regular)
1 egg
1 cup Chocolate Chips
Preheat Oven to 350 degrees Fahrenheit
Mix together brown rice flour, tapioca starch, xanthan gum, baking soda and salt together and silft once (for a bouncy muffin). Set aside. Mix together your coconut oil, sugar and egg into the bottom of a stand mixer or large mixing bowl. Mash up your bananas and add them in to the wet mix. Add in vanilla and then mix until combined. Slowly add in your dry mix until it is mixed well. Add in your chocolate chips .
Pour batter equally into a 12 well muffin tin sprayed with nonstick spray (or use cupcake liners for easy clean up). Comes out to about 3/4 full in the muffin wells. Bake for about 16-18 minutes until the muffins are bouncy. Then take out of the oven ad cool for 5 minutes in the muffin. Take out and finish cooling on cooling rack. Serve warm whenever you want to dive in!
Seriously Epic! These amazing banana chocolate chip muffins are not only gluten free, but they are absolutely awesome! I love taking one or two to work with me (usually they get eaten up pretty quick) and share them too. Mostly anyways. I love sharing my food but sometimes it is just too good to.
Tell me what you think!
Deliciously,
Gabby
So, on a scale of one to 10 how excited are you to do your holiday baking? I am off the charts! However, I know most people probably aren’t me (ok no one is because we are all awesome and unique), but still it is exciting to bake and cook for people and see them light up when they take a bit e of my food. Because lets be honest… my food is that awesome. …
Let’s be honest with ourselves… Take out food is probably the worst and best part of being an adult having what ever you want for dinner. I can’t deny that I myself have done it more times then i am proud to admit! Especially when it comes to Japanese or Chinese takeout food! BUT…
What is the BEST PART about Japanese or Chinese takeout?
If you’re anything like me it’s the rice. I NEEEEDDD ALL THE CARBS!
No but seriously, the fried rice is probably my favorite! All the flavors have melded together in perfect harmony and the smell is unbelievable!
Is your mouth watering yet?
Today, I behold to you this spicy chicken fried rice. A delicious twist on your favorite takeout food with an insanely amazing kick! No need to order out anymore instead keep that money in your pocket and eat your favorite takeout food!
I am so excited to share this spicy chicken fried rice with you! It is probably hands down one of my favorite recipes to make because it is so full of flavor and how incredibly easy it is make (you won’t believe it!).
The recipe is perfect to make with leftover chicken or even, dare I say, canned chicken. Yes! I said it! If it is rinsed well (just take a wire mesh colander and rinse with hot water) no one will even be able to tell. I think that is what make the spicy chicken fried rice the perfect week day night dinner!
Check it out!
2 Chicken Breasts cooked and shredded
3 Cups of Cooked Rice
1 cup Frozen corn
2 Cups Frozen peas and chopped carrots mixed
2 red Chile Peppers chopped (you can customize to your taste)
1 cup Slice Mushrooms
1 clove garlic
1/2 of a small white onion
3-4 Tbsp Soy Sauce (depending on your taste)
1-2 Tbsp Coconut Oil
Take a large skillet and preheat the coconut oil. Chop your garlic and place in pan with the onion. Add in your chile peppers, chicken and mushrooms. Let saute for a couple of minutes. Then add in your rice and mix around so that the rice can take on the taste.
Add in your frozen vegetables (you can use fresh vegetables but they need to be cooked and cold before going into the pan). Let the vegetables cook and then add in your soy sauce. Let cook for about 5 minutes on low until all the flavors have melded together.
Serve hot or use as meal prep for the best lunches in the office! Everyone will be envious, trust me!
Can I say that?
I mean it had us begging for more when it was gone! This spicy chicken fried rice is out of this world and perfect for lunches, dinner, meal prep, freezer meals, late night dinner (probably when your craving that takeout food the most!), or leftovers! I am always a huge fan of leftovers.
If you’re vegetarian you can make this without the chicken and it is still perfect! Just literally leave out the chicken and scarf down. No big deal.
I could seriously go on and on about this spicy chicken fried rice to the point that you may not want it anymore but I promise I won’t! I will let you be the judge of it! Go ahead make it! I want to hear how much you love it!
Deliciously,
Gabby
