Brittany's PantryGluten Free Zucchini Spice Muffins
Brittany wrote this on 8 September 2015
cranberries, gluten-free, raisins, walnuts, zucchini
My sister is staying with us for awhile. Did I mention that before?
We get her as a house guest for a few months while she finishes settling into employment here on the East Coast. We kind of love it and while there are always adjustments with long term visitors, most of the adjusting is happening on her end, I assure you. To go from living on your own in downtown Seattle, to sharing a house with three kids in the steamy South is quite the change of scenery. My sister is a very healthy eater, skipping dairy due to an allergy and avoiding gluten because she just feels so darn better when she does! She does regular workouts, she runs, and is currently training to be a personal trainer while simultaneously working full time.
In short, she is my hero. 🙂
Here at our house, we generally eat…okay. My husband and I don’t drink pop, we limit fruit juice with our kids, and the majority of bread in our house is whole grain. We like natural sweeteners, low fat dairy, and snack on whole fruits and fresh veggies as much as we can. Ultimately, we just do our best, because that is all we can do, right? And most of the time, thats good enough.
But I know that my sister misses her pristine diet. She never complains, but I kinda like the gal so I try to accommodate her as well as I can. The dairy free thing is no problem, but cooking gluten free is not my normal practice. I do it, but not exclusively. Enter-THESE MUFFINS! Everyone should be able enjoy a good spiced muffin in the fall and these darlings are my contribution. I bake them up (beat my kids away from the kitchen with a stick because they try to steal them) and tuck them in the freezer just for her! My next gluten-free endeavor? Pumpkin muffins!!
Gluten Free Zucchini Spice Muffins
1 c sugar, granulated or raw
2 eggs
1/2 c canola, coconut, or grapeseed oil
1/4 c unsweetened applesauce
1 tsp vanilla
Whisk together above ingredients until smooth.
Fold in:
1 1/4 c all-purpose GF flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 1/2 tsp cinnamon
1/2 tsp EACH of ground ginger, cloves, and nutmeg
Mix two or three times (it will not be combined yet) and add:
1 small zucchini, shredded
1/2 c dried, unsweetened cranberries
1/2 c chopped walnuts
Continue to fold together until combined but JUST MIXED! Bake in paper lined muffin cups at 350 degrees for 15 minutes, or until set and a toothpick inserted in the center comes out clean. Cool on a wire rack and enjoy!
Super Gooey Peanut Butter Brownies
Brittany wrote this on 31 August 2015 chocolate, marshmallow creme, peanut butter
Sometimes, there just aren’t adequate words to describe something.
I could tell you that these brownies are the chewiest, gooiest brownies you will ever eat, but that wouldn’t do them justice. I could tell you that people gasp when they see them (they are that decadent) and that they will be devoured faster than any other treat, but you need to see that for yourself. I could tell you that while they look a bit complicated, they really are fairly easy with only an extra step or two, but you should just make them.
Well, hey! Look at that! I guess I did have adequate words to tell you all of that! 🙂
But gosh darn it, its true. I have been making these brownies for over a decade and they have come along with me to many a pot luck and game day party. I have tucked them in lunches and sent whole batches with my husband to share at work. I have served them at Christmas parties and barbecues. Always the same. Always good. Always scrumptious. I don’t cook with mixes all that often (Actually, I just realized I have another recipe coming up that uses a mix… 🙂 ), but sometimes I need the time saver and convenience the most at that moment. Ere go, one of the reasons I have been making these for so long.
I figured it was time that you got to make them too! Yes?
Ooey Gooey Peanut Butter Marshmallow Swirl Brownies
Inspired by Cooking Light
3/4 c sweetened condensed milk, divided
1/4 c canola or grape seed oil
1/4 c milk
1 box devils food cake mix
1 egg
1 jar (7 oz) marshmallow fluff
3/4 c peanut butter chips
Preheat the oven to 350 degrees. Lightly spray a 9X13 inch baking pan and set aside.
In a large bowl, using a hand mixer or stand mixer, combine 1/4 c of the sweetened condensed milk and the next 4 ingredients. The batter will be VERY sticky! Spread 2/3 of the batter in the bottom of the prepared pan. The layer will be thin, but keep at it! 🙂 Bake for 10 minutes, until just set. Meanwhile, combine the remaining 1/2 c of condensed milk and the marshmallow fluff until smooth. Fold in the peanut butter chips. When the crust comes out of the oven, pour on the marshmallow mixture and carefully smooth and spread to the edges. Drop the remaining chocolate batter evenly over the marshmallow stuff. Gently swirl with a toothpick, if desired. Its all pretty thick, so you just want to make sure everything is even. It will all bake together anyway. Return the pan to the oven and bake for an additional 25-30 minutes, or until dry and set in the middle. Let brownies cool almost completely and cut into SMALL squares. These are UBER rich so resist the urge to make them giant and ere on the smaller side. Besides….you know you are going to eat two anyway….
Paleo & GF Pizza Casserole
Brittany wrote this on 27 August 2015 gluten-free, mushrooms, pepperoni, peppers, sausage, spaghetti squash, tomatoes
This recipe. *sigh* I tell ya… This recipe is a supahstar! (Said in my best Molly Shannon voice from SNL.) If you have never tried spaghetti squash before, this is your recipe! Read on!
Truthfully, I have never been a big fan of spaghetti squash. I have only tried it a few times before, and the results were kind of underwhelming. But when my sister, the gorgeous and ridiculously fit woman behind the Instagram account @j_rose_fitness told me that she just HAD to make this dish for the family, I agreed wholeheartedly. Because, really…I never turn down free food.
And holy WOW! It has surpassed chicken spaghetti as my new favorite casserole and totally changed my initial impression of spaghetti squash. Apparently I was making it wrong before, because there is certainly nothing wrong with this dish! It is incredibly creamy and the flavor here is over the top outstanding. My favorite part is that we can make it different every single time. Notice the title? Pizza casserole. Meaning the ingredients change based on what you like on your pizza! In the above pic you can see green olives, sausage and mushrooms peeking out. That just happens to be the ‘pizza’ combo we made this time, but the possibilities are endless! 
Yes, this recipe happens to be paleo, gluten free, and dairy free, but those are really just labels for people with food sensitivities and allergies. It is so hearty and so dang comforting that it actually tastes indulgent. Like you are sinking your teeth into something sinful! So wether you are watching what you eat or not, I recommend giving this a try. I have added it to the menu for several upcoming events where I am hosting kids and adults alike, both of which have issues with food. Spicy or mild, crazy or simple, I can mix it up ahead of time and leave my hands free to entertain. It makes a giant pan so it feeds a crowd. Or as I discovered, just our family of five with only ONE serving for leftovers! I honestly have no idea if it freezes well because we always eat it, but that is on my list of things to experiment with soon.
Have YOU ever tried spaghetti squash? How did you eat it?
Just before going in the oven. Kinda pretty, right?
Just out of the oven! And yes, it is incredibly difficult to not snitch a bite of crispy pepperoni off the top! You can’t believe how incredible this smells!!
Paleo & GF Pizza Casserole
Recipe from JRoseFitness, inspired by PaleOMG
Any matter of desired meats or veggies can be mixed into this casserole. The ingredients below are what WE like. Use your imagination and come up with a tasty combination!
1 large spaghetti squash
2 c store bought or homemade marinara sauce or pizza sauce
1 lb Italian sausage, sweet or spicy, browned, crumbled, and drained of excess grease
1 lb portabella or shitake mushrooms, sliced
1 large sweet bell pepper, diced
1 small onion, diced
2 eggs, beaten
1/2 c sliced black or green olives
Pepperoni slices, optional
Preheat the oven to 350 degrees. Halve the spaghetti squash lengthwise and scrape out the seeds. Lay the two halves cut side down in a lined sheet pan and bake until soft when pressed with a finger, or a knife slides in easily. Remove and set aside until cool enough to handle. Meanwhile, brown the mushrooms, onion, and pepper in a bit of olive oil until just starting to soften. Set aside. When the squash is cool enough to hold, use a large fork to scrape the squash (it will come out in strings looking like spaghetti-hence, spaghetti squash) into a large bowl, separating the threads as you go. Leave the oven on, and spray or butter a large, 9X13 glass baking dish. Add the sauce, sausage, veggie mixture, eggs, and olives to the bowl, mixing thoroughly. Pour the whole thing into the prepared dish and smooth the top flat. If desired, and I highly recommend it, cover the top with slices of pepperoni, overlapping slightly. Bake the whole casserole in the oven until the center is hot and it is all evenly browned and crispy on top, about 30 minutes. Let sit for a few minutes to settle and then scoop and enjoy! Top with grated parm if you so desire!
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