I think it’s finally safe to say that I can bake now. I used to really suck at it because I hate following directions and I like improvising, which isn’t really allowed in baking.
I think I’ve finally learned when I can and cannot improvise and have since had several successful baking experiences. I got really into baking when I started working with North Coast Organic. Baking with apple products like sauce and apple cider vinegar adds interesting flavor and texture. (Keep in mind that I AM one of the weirdos who thinks apple cider vinegar cures everything.)
I was inspired to bake muffins and had a bunch of fresh strawberries from Oliver’s Market so I baked!
3/4 cup chopped strawberries
1 cup softened butter (I bake with Earth Balance)
1 cup brown sugar
3/4 cup North Coast Cinnamon Apple Sauce
1 3/4 cup gluten-free flour
2 TBSP baking powder
1 tsp salt
-Pre-heat oven to 350 and line muffin tin with papers.
-Heat chopped strawberries in a saucepan on medium and stir occasionally until berries break down. About 5 min.
-Beat sugar and butter, then slowly beat in each egg.
-Add strawberries and apple sauce and beat a bit more.
-Combine dry ingredients and slowly add to wet ingredients until batter is smooth.
-Fill paper liners almost to the top. Add thin slices of strawberry to the top if you’d like.
-Bake for 15 min. Makes approx 15 muffins.
*North Coast Organic is an organic, non–GMO apple products company made from US grown apples, based in Sonoma County, CA. North Coast is a social media marketing client. This is a Sponsored Post.
I hate baking. Probably because I’m terrible at it and I fail 9 times out of 10. But, for some reason I am really good at making chocolate chip and sugar cookies.
I didn’t want to make plain old sugar cookies so I added some fresh lemon juice and grated ginger. These cookies turned out SOOOO well. They lasted about an hour in my house. My only regret is not adding enough fresh ginger. The lemon was definitely the more dominant flavor. I added 1 tsp of fresh ginger, but next time I think I will add 2, so I’ve adjusted the recipe below.
Dusting the cookies with powdered sugar at the end was my favorite part because I usually don’t “decorate” my food. Not gonna lie, I got into it. It was cute.
These aren’t overly sweet and go great with fresh lemonade or tea! Enjoy!
Lemon Ginger Cookies | Gluten & Dairy Free
*All ingredients are organic, and purchased at Oliver’s Market in Sonoma County, CA
1.5 cups of all purpose gluten free flour ( If your blend doesn’t had xanthan gum, add 1.4 tsp )
1/2 cup of dairy free margarin
1 cup of sugar
1 large egg
1/2 tsp gluten free baking powder
1/4 tsp salt
1/2 tsp lemon zest
2 tsp of freshly grated ginger
1 TBSP lemon juice
1/2 tsp vanilla extract
powdered sugar for dusting
Preheat oven to 350 degrees
In a Kitchen Aid or hand mixer, cream margarine and sugar together. Add egg, vanilla lemon juice, lemon zest and grated ginger. Combine, but don’t over mix.
In a separate bowl, mix dry ingredients. Slowly add dry ingredients to the wet, scraping down the sides from time to time to make sure everything is well mixed.
Cover the bowl with cling wrap and chill in the fridge for at least 30 min.
Line a cookie sheet with parchment paper. Do not skip the parchment paper! I learned this the hard way.
Grab a heaping TBSP of dough and flatten out onto cookie sheet with your hand or a fork. Repeat until sheet is full.
Bake for about 13-15 min, Keep an eye out for browning edges, then take out.
Allow to cook completely before trying to pull off from the parchment paper. Also learned that the hard way.
*Told you I’m a terrible baker. But these cookies rock! Please let me know how they turn out if you give it a try!