Any Kind Of Fruit Upside Down Cake

This “Any Kind Of Fruit” upside down cake recipe allows you to customize the cake with the berries or stone fruit of your choice! The recipe is almost one bowl, with a batter that comes together in 5 minutes with just a whisk. Access the recipe by supporting Hummingbird High on Patreon!

Michelle Lopez wrote the post Any Kind Of Fruit Upside Down Cake on Hummingbird High.

Samoas Bars

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Have you ever had a samoas? I haven’t, until now because the only girl guide cookies in Canada are vanilla, chocolate and thin mints. This is something that everyone must try, even coconut haters because they are that good! To make it easier, I made the bar version from Baking Bites. I was seriously addicted to these and they even contain coconut and shortbread, both of which I’m not a fan of.

Unwrap
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Melt
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Enjoy
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I’m posting the recipe showing the proportions of ingredients I used for an 8 x 8 square. For my bars, I made the crust thinner and topping thicker than it would have been had I followed the recipe for a 9 x 13 inch pan.

Homemade Samoas Bars from Baking Bites

Cookie Base:
1/4 cup sugar
6 tbsps unsalted butter, softened
1/2 large egg
1/2 tsp vanilla extract
1 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 8×8-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
1.5 cups shredded coconut (sweetened or unsweetened) I used unsweetened
8-oz good-quality chewy caramels
1/4 tsp salt
1.5 tbsp milk
1 oz. dark or semisweet chocolate (chocolate chips are ok) – I only drizzled

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. (I melted caramels over a double boiler)
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

gluten free honey almond granola

Gluten Free Honey Almond Granola. Crunchy, sweet and the perfect breakfast treat!What could be better than a bowl of homemade gluten free honey almond granola? It’s crunchy, sweet and the perfect breakfast treat!

I make a batch of homemade granola about once a week. It’s a family fave, for sure. The biggest granola fan in our house is my husband. He has celiac disease and has tried MANY gluten free granolas over the years. He still says, “homemade is best!” With a little vanilla yogurt, it’s his go-to snack. 

Gluten Free Honey Almond Granola. Nothing beats the crunchy sweetness of homemade gluten free granola.For this gluten free honey almond granola recipe, you only need a few ingredients that you probably already have in your pantry. Rolled oats (make sure they are certified gluten free!), sliced almonds, honey, brown sugar, oil, vanilla and salt. The sweet honey mixture is poured over the oats and almonds, tossed to coat, then baked until golden brown and perfectly crunchy. It’s important to not stir after removing from the oven. Let the granola cool in the pan so you can break it up into clusters. Those delicious granola clusters are the BEST! 

I’m so excited to share with you this easy, homemade granola recipe! The crunch from the almonds and oats, along with the sweetness from the honey and brown sugar, make it irresistible. The vanilla adds just a little something extra too! Once you make this gluten free honey almond granola, you will want to always have a jar of it on your counter to enjoy all week. It’s just that good!

Gluten Free Honey Almond Granola. Crunchy, sweet and the perfect breakfast treat!

gluten free honey almond granola
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breakfast
SERVES: 8-10

INGREDIENTS
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • 1/3 cup avocado oil
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 4 cup certified gluten free rolled oats
  • 1 cup sliced almonds

INSTRUCTIONS
  1. Preheat oven to 300 degrees. Line baking sheet with parchment paper or silicone mat.
  2. In small saucepan, combine honey, brown sugar and oil. Over medium-low heat, stir just until brown sugar dissolves, 3-5 minutes. Remove from heat and stir in vanilla extract and salt.
  3. In large mixing bowl, add oats and sliced almonds. Pour warm honey mixture over oats and mix until oats and almonds are well coated.
  4. Spread granola evenly onto prepared baking sheet. Bake 15 minutes, stir granola and bake an additional 15-20 minutes, until golden brown.
  5. Remove granola from oven and do not stir. Allow to cool completely on baking sheet. When cool, break into clusters and store in airtight container.

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The post gluten free honey almond granola appeared first on Sarah Bakes Gluten Free.

Easy Buttercream The Muppets Beaker Cake

Everybody’s all, “Let’s make Halloween treats!”, and I’m over here all, “But The Muppets!” I actually made this cake back in April for the Hubster’s birthday, and it turned out so fun, and was so easy, I decided to share it with you guys. 🙂 Not only was Beaker easy to make, and fast, too, […]

Read more by clicking the title link above!

Bacon Gruyere & Tomato Tartlets

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Such a perfect little bite to eat – these little bites of loveliness are just right whether they’re a snack for hungry hoards after school or gracing the table at an afternoon tea.

Just one word of warning from me, do not eat one warm from the cooling rack, you won’t be able to stop at just the one and half will have disappeared before anyone else gets a look in!

Ingredients :

Pastry

225g plain flour

100g butter, cold diced

Pinch of salt

1 egg, medium beaten

1-2 tbsps cold water

Filling

80g sweet tomato relish

200g thick cut bacon (approx. 4 rashers)

50g Gruyere cheese, grated (use a good strong cheddar if you’d prefer)

100ml single cream

1 egg, medium

Salt and pepper

 

Oven Temp:       180c(fan)/200c/Gas Mark 6.

Makes: 12 tartlets

Freezing:  Suitable for freezing for upto 1 month.

Method:

To make the pastry place the flour and cold diced butter in a large mixing bowl or for speed in the bowl of your food processor.

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Rub the butter into the flour using your fingertips  or blitz with the processor until the mixture resembles fine breadcrumbs.

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Stir through the pinch of salt and make a well in the centre.

Add the beaten egg and work into the mixture until the pastry begins to come together, adding a little extra water if necessary.

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Knead lightly  until smooth.

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Cover with clingfilm and chill in the fridge for 30 minutes.

While the pastry rests prepare the filling.  Grill the bacon and allow to cool.

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Yes I have 5 rashers, the extra one is going on a sandwich for my lunch!

Trim away the fat and dice into small pieces.

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In a jug beat together the single cream and egg and season well with salt and pepper.

Once the pastry has chilled grease the recesses of a 12 hole bun tin.

Roll out the pastry on a lightly floured worksurface to approx. 4mm in thickness.

Cut out 12 rounds using a pastry cutter and use to line each recess of the tin.

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As you cut them out set them on the top of the recess and then carry on cutting out.  As the pastry relaxes it will start to shape into the hollow.

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Once all 12 are cut out, press them very lightly so that they line the recesses neatly.

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Add ½ teaspoon of tomato relish to the base of each pastry case.

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Divide the bacon pieces and grated cheese between each.

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Pour the cream mixture into each case, taking care not to overfill, you just want to surround the fillings.

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Bake in the oven for 20-22 minutes until golden.

Release from the tin and allow to cool on a wire rack.

Serve warm or cold.

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Bacon Gruyere and Tomato Tartlets

Ruth Clemens, Baker Extraordinaire

The post Bacon Gruyere & Tomato Tartlets first appeared on Baking, Recipes and Tutorials – The Pink Whisk.

Pineapple Cream Cheese Cookies

These Pineapple Cream Cheese Cookies are perfect when you’re craving something a little different in the cookie world. The pineapple glaze really takes them over the top, and the cream cheese in the dough makes the cookies almost cake-like. They’re also super soft and flavorful, with just the right amount of tartness from the pineapple. […]

The post Pineapple Cream Cheese Cookies appeared first on Bake or Break.

Chancellor Douglas Girod says Kansas will 'land in a good place' as college athletics goes through another round of realignment

Chancellor Douglas Girod on Thursday expressed confidence Kansas will “land in a good place” as conference realignment again grips college athletics, but didn’t quite rule out that place could be somewhere other than the Big 12. By Chad Lawhorn