COMING ON SUNDAY….STRUDEL. LIVE! Sunday the 18th @ 11am EST

Join me on my Facebook page, @gesinebp, on Sunday, September 18th at 11am EST for a LIVE encounter with strudel. The dough looks intimidating but it’s so damn fun to make and stretch. And there’s more than Austrian strudel on the table. You can make baklava, savory meals in a flaky dough pouch and even Lobster Tails!
See you then, Sweet People!

Zach LaVine Has 'Fans' Within Mavericks

Zach LaVine re-signed with the Chicago Bulls this past offseason on a five-year, $215 million, but his future with the franchise is uncertain given their struggles this season. The Dallas Mavericks are a team who could potentially have interest in LaVine given their motivation to pair a second star with Luka Doncic.

“I just know that there are fans of him that hold prominent positions within the Mavericks,” said Tim MacMahon on the Lowe Post podcast. “Again, I’m not sitting here and telling you there’s some great consensus. I think there’s enough fans of him where I wouldn’t totally rule it out.”

Zach Lowe interjected that the Bulls do not appear prepared to entertain trading LaVine at this point. The trade value of LaVine given his contract and injury issues is also difficult to gauge.

gluten free vegan pear crumb muffins

Gluten Free Vegan Pear Crumb Muffins. Tender, spiced muffins with diced fresh pears. A lovely fall breakfast treat!Tender, spiced muffins with diced fresh pears. These gluten free vegan pear crumb muffins make quite the fall breakfast treat!

Are you more likely to go for a sweet muffin or a savory bagel in the morning? I can usually go either way. I have a genuine weakness for freshly baked muffins, which is probably why I bake them so often. However, sometimes a toasted gluten free everything bagel slathered with dairy free butter just hits the spot. 

It felt like a good time to come up with a new muffin recipe. Can you really ever have too many? This time, I wanted to create one that went with the season {fall happens to be my most favorite season}. Pear muffins, spiced with cinnamon and nutmeg, with a lovely crumb topping. That for sure sounded like a muffin I could fully support.

With a fall-inspired flavor profile, I don’t think I need to convince you that these muffins are delicious. The muffins are moist and tender, with diced sweet pears throughout. The subtlety of spice just enhances the flavor of the pears and the crumb topping, well, it’s like the icing on the cake. I love a good crumb topping on my muffins and this one does not disappoint.

Wether you are a muffin person or a bagel person, you will find these gluten free vegan pear crumb muffins quite scrumptious. On a chilly morning, they go well with a cup of hot tea or your latte of choice. 

Gluten Free Vegan Pear Crumb Muffins. Tender, spiced muffins with diced fresh pears. A lovely fall breakfast treat!

gluten free vegan pear crumb muffins
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins
SERVES: 12 muffins

crumb topping
pear muffins
  • 1 3/4 cups, plus 2 tablespoons Sarah’s gluten free flour blend
  • 1/2 cup cane sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or oat milk
  • 1/3 cup water
  • 1/3 cup avocado oil or grape seed oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup peeled and diced ripe pears {about 2 pears}

  1. Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
  2. To make crumb topping, stir together 1/2 cup flour, 2 tablespoons sugar, 2 tablespoons brown sugar and cinnamon. Add melted dairy free butter and mix until topping comes together. Set aside.
  3. In large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add almond milk, water, oil, vinegar and vanilla. Whisk batter until smooth.
  4. Add diced pears to muffin batter. Using spatula, gently stir until combined. Scoop batter into prepared muffin tin and top with even layer of crumb topping.
  5. Bake muffins 22-24 minutes, until golden brown and toothpick inserted in center comes out clean.
  6. Remove muffins from muffin tin and place on cooling rack to cool completely.

*You can use King Arthur measure-for-measure gluten free flour in place of my flour blend.



The post gluten free vegan pear crumb muffins appeared first on Sarah Bakes Gluten Free.

Leftover Thanksgiving Turkey Pot Pie Pizza

A fun and flavorful twist on Thanksgiving leftovers. Easy homemade thin crust three cheese pizza with your favorite classic turkey pot pie ingredients… from leftover Thanksgiving turkey, to corn and so much more! I haven’t even started my Thanksgiving prep for this year but I absolutely do have plans for my leftovers later in the […]

The post Leftover Thanksgiving Turkey Pot Pie Pizza first appeared on Baked by Rachel.

Classic Soft and Chewy Snickerdoodle Cookies

An easy recipe for classic soft and chewy snickerdoodle cookies. These cookies offer the traditional tangy taste with a perfectly crisp cinnamon-sugar coating and chewy center. A must make cookie perfect for the holidays or any time of the year! Everyone has at least one favorite cookie variety, if not several. For me, it’s three […]

The post Classic Soft and Chewy Snickerdoodle Cookies first appeared on Baked by Rachel.

Easy Gingerbread Waffles

fork removing bite of gingerbread waffles.

Easy Gingerbread Waffles

These gingerbread waffles come together with a handful of basic kitchen ingredients, plus plenty of deep, warm gingerbread spices. They’re crisp and light right out of the waffle maker, and taste fantastic with maple pecan syrup, sugared cranberries, and/or a flurry of confectioners’ sugar on top.

The post Easy Gingerbread Waffles appeared first on Sally's Baking Addiction.

Vanilla Bean Peppermint Bundt Cake

Vanilla Bean Peppermint Bundt Cake
Peppermint and chocolate is a wonderful combination, whether you are eating a chocolate-dipped peppermint candy or stirring a candy cane into a mug of hot cocoa. Peppermint doesn’t get paired quite as often with vanilla, but I believe that the two flavors just might be an even better combination – especially when you are combining them in a recipe like this Vanilla Bean Peppermint Bundt Cake.

The soft, tender cake is perfect for the holidays, when you want something with lots of seasonal flavor that isn’t so heavy it will prevent you from indulging in other cakes, cookies and candies that might have been set out to snack on. The cake has a tight crumb that is similar to pound cake, though the overall texture of the cake is slightly lighter than that of a traditional pound cake.

I used both vanilla bean and vanilla extract in this cake – both from Rodelle – to get the maximum amount of vanilla flavor. The vanilla bean has a sweeter, more exotic aroma to it that does translate well to the cake, but the extract seems to blend perfectly with the other ingredients to create a strong vanilla backdrop. The aromatic vanilla combines with the peppermint for a cake that tastes incredibly light and flavorful.

If you look closely at each slice, you’ll see black flecks of vanilla bean. You don’t need to look quite as closely to see colorful flecks of red! I added red jimmies (sprinkles) to the cake to give it a festive look and to hint at the peppermint flavor. Peppermint candies tend to melt when they are incorporated into a cake batter, while jimmies leave behind a little burst of color. Since there is already peppermint extract in the cake, I only needed to enhance the look. This is the same technique used to create festive funfetti cakes, though those typically use rainbow sprinkles and not just one color. It’s easy to find containers of red jimmies around Christmas and Valentine’s Day, so stock up when they’re in season and keep them on hand!

I finished this bundt cake with a peppermint and vanilla glaze, then sprinkled the top with some crushed candy canes for color. The peppermint in the glaze is a big bolder than the mint in the cake, giving the cake a refreshing finish without being overpowering. I made my glaze on the thick side so that it would create neat lines on the cake. If you like a bit more coverage, you can thin the glaze by adding a little bit more milk to the mixture.

Vanilla Bean Peppermint Bundt Cake
3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 2/3 cups sugar
1/2 cup butter, room temperature
1/4 cup vegetable oil
3 large eggs
1 vanilla bean
1 tsp vanilla extract
1/2 tsp peppermint extract
1 1/4 cups buttermilk
2 tbsp red sprinkles

Preheat oven to 350F. Grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time until well-combined, then add in the vegetable oil.
Slice the vanilla bean lengthwise using a sharp knife, then use the back of the knife to scrape out the seeds. Add the seeds to the sugar mixture and mix thoroughly to combine.
In a measuring cup or small bowl, combine vanilla extract, peppermint extract and buttermilk. Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the butter mixture, ending with a final addition of dry ingredients. Stir only until no streaks of flour remain. Fold in red jimmies just until evenly distributed. Pour batter into prepared pan.
Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack before topping with glaze.

Serves 16

Vanilla Peppermint Glaze
2 cups confectioners’ sugar
2 tbsp milk
1 tsp vanilla bean paste (or vanilla extract)
1/4 tsp peppermint extract
2 tbsp crushed peppermint candies or candy canes

In a medium bowl, combine sugar, milk, vanilla and peppermint. Whisk until smooth. If mixture is too thick to drizzle easily, add in additional milk 1 teaspoon at a time until desired consistency is reached. Drizzle over cake, then sprinkle cake with crushed peppermint candies while the glaze is still tacky.
Allow glaze to set for at least 30 minutes before serving.

The post Vanilla Bean Peppermint Bundt Cake appeared first on Baking Bites.

Jayhawks' game plan on Indiana All-American candidate worked to perfection from start to finish

The 8th-ranked Kansas men’s basketball team had a full week to prepare for Indiana big man Trayce Jackson-Davis. And while Jackson-Davis posted decent numbers, he was hardly a forceful factor in the Hoosiers’ 84-62 loss to the Jayhawks at Allen Fieldhouse. By Shane Jackson

Peanut Butter Brownie Trifles

Christmas is the time to give it all. Gifts, decorations, and food. It’s the time to treat others and yourself, of course, after a hard year of work. Oh, yes… and because of Jesus and his friends, of course. This should not be forgotten since it’s his birthday. Without him, there would be no Christmas […]

The post Peanut Butter Brownie Trifles first appeared on Bake to the roots.