A Spring Bucket List

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Admittedly, this kind of feels like “Bucket List: Before Baby Comes Edition”. Trying to fit in those last tasks and enjoy our last couple of months before life gets turned upside down, in the best way possible. Here are some things I’m going to be working on:

 

Sew a dress.

This tutorial inspires me.

 

Finish our baby shopping list.

Not too much more to do!

 

Make art for the baby’s room.

We want to make a special piece with our little boy in mind.

 

Give the condo a good deep clean.

I want things to be in good order so I can take everything in this summer.

 

Choose an epic cake recipe for my 30th birthday.

And make it for myself. I have my eye on something from Momofuku.

 

Do a huge donation run.

Making room for onesies and receiving blankets in our drawers.

 

Plan a bunch of freezer meals for when baby comes.

I have always dreamed of doing this, as ridiculous as that sounds.

 

Nap whenever I want, because I hear time is limited.

I have become an excellent napper these last months, if I do say so myself.

 

Make something with rhubarb in it. 

I always crave it this time of year. This recipe piqued my interest.

 

Plan something for our first wedding anniversary.

Or maybe we’ll just have a baby that day?!

 

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Pumpkin Crumble Muffins (Gluten & Dairy Free!)

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I wish I could tell you that I was sorry to be sharing my third pumpkin recipe in a month but the truth is, I have no plans to quit. Every time I think I’m over it I see one more pumpkin-y thing to add to my list, the latest being this pumpkin bread. I was sold by the photos but when I saw it was gluten free? Winner!

This bread is so moist and lightly spiced and it’s incredibly quick to throw together. I made mine into muffins for portability and I added a crumble topping for fun but I do think these would be great without it too.

A perfect weekend baking project!

Pumpkin Crumble Muffins (Gluten & Dairy Free!)

Makes 12 muffins

Ingredients:

Muffins:

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla
  • 1 cup brown sugar
  • 1 cup gluten-free all-purpose flour
  • 1/2 tsp. salt
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice

Crumble Topping:

  • ¼ cup gluten-free all-purpose flour
  • ¼ cup packed brown sugar
  • ¼ cup gluten-free rolled oats
  • 1 tsp. cinnamon
  • 3 tbsp. vegetable oil
  • Pinch salt

Instructions:

Preheat oven to 375 degrees. Line standard muffin tin with 12 liners.

Combine the pumpkin, eggs, oil, and vanilla. Add the sugar and mix well.

Mix the dry ingredients and add to the wet ingredients. Mix just until combined.

Stir together the crumble ingredients and set aside. Pour batter in the prepared muffin tin and sprinkle topping evenly on top of the muffins.

Bake for 18-20 minutes. Let cool and store in an airtight container.

Notes:

I used this gluten-free all-purpose flour blend.

Originally I had doubled the crumble topping but found it was way too much and most of it didn’t stay on the muffins. 

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Avalanche Drops

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This is the other creation I teased you with last week on my holiday baking list. I’ve recently become totally obsessed with making chocolate bark. So easy to make, and the combinations are endless. I decided to do a holiday take for my Christmas baking and came up with this one. Creamy white chocolate is dotted with festive dried cranberries and toasted coconut. You also get a little salty-sweet crunch from honey roasted peanuts and pretzels. These no-bake drops are rustically beautiful and will add something different to any cookie tray this season.

Avalanche Drops

Makes 2 dozen

Ingredients:

  • 4 cups white chocolate melting wafers
  • 1 cup honey roasted peanuts
  • 1 cup dried cranberries
  • 1 cup coarsely crushed salted pretzels
  • 3/4 cup toasted coconut

Instructions:

 Line two cookie sheets with parchment paper and set aside.

In a large pot over low heat, melt the chocolate wafers until totally melted and smooth. Stir in the other ingredients, and drop heaping tablespoonful’s onto the prepared cookie sheets. Let set until hardened, about 2-3 hours. Store in an airtight container.

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What I’m Baking for the Holidays

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A double batch of these Sugar Cookie Bars. I’ve wanted to make them forever. I plan to jazz them up with red and green sprinkles, naturally.

Butterscotch Confetti Square. My favorite dessert of all time and a total classic. If there’s a pan of this stuff around, I’m a total goner. I love it with colored marshmallows best.

Chocolate Peanut Butter Confetti Square. I just replace the butterscotch chips with milk chocolate and use white marshmallows. Also a crowd pleaser.

A double batch of my favorite brownies with a twist. I’m going to bake them in mini muffin tins and press a red or green M&M into the middle right when they come out of the oven.

Avalanche Drops. A new salty & sweet no-bake recipe I’ve been working on. I’ll share the recipe soon!

Another new recipe I have in store for you: Salted Nutella Confetti Square (pictured above). I’ve played around with the original and this version tastes like Ferrero Rocher. Seriously.

Snickers Brownie Cups. I knew as soon as I tasted one that they’d be added to my Christmas baking lineup. I’m considering a mini size for these as well.

This No-Bake Oreo Cheesecake. My siblings requested a cheesecake dessert for our Christmas Eve celebration this year and I’ve decided on this one because it’s fantastic and incredibly simple to make.

If nothing else, this list should indicate how much I love chocolate.

What are you making this year?

 

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