Delectably Creative Treats

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Summer Harvest Burger

Summer Harvest Burger

on Aug 18, 2017 | 0 comments

  2 lbs ground chicken breast 3 tbsp montreal seasoning 1 large Vidalia onion, minced 2 tbsp hot sauce 1/2 cup yellow cornmeal 2 jalapenos, seeded and chopped 1 red pepper, seeded and chopped 1 yellow pepper, seeded and chopped For the creamy citrus Dijon sauce 1/3 cup mayo 3 tbsp Dijon mustard zest of one orange 1/4 cup fresh orange juice 2 tbsp honey salt to taste Honey rum crispy bacon: 1 pkg of crispy cooked bacon 3 tbsp honey 1 tbsp dark rum Strawberry Watermelon Corn Relish 1/2 lb fresh strawberries 4 slices fresh watermelon 2 ears of corn salt baby spinach arugula blend 6 potato buns     Heat grill to medium heat. Mix all of the above ingredients to form 3 pepper chicken patty. Be careful to not over mix to create a tough burger. Spray grill with nonstick and form 6 burgers. Grill at 325 until 165 internal temp. Soak corn on cob in water for 15 minutes with husks on but silk removed. Rub berries and watermelon with a bit of olive oil. Skewer berries and place on grill Lay corn and watermelon on grill to, cook until corn is tender and char marks on both fruits. Remove and chop into pieces, place in bowl and mix gently. Add salt to taste and set aside. Cook bacon until crispy. Blend honey and rum in a bowl and brush over cooked bacon. In a bowl, whisk together mayo, Dijon, orange zest, orange juice, and salt. Assemble: Place patty on bun, top with baby spinach  arugula blend, honey rum bacon, fire roasted strawberry watermelon corn relish and generously drizzle creamy citrus Dijon...

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Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins

Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins

on Jul 22, 2017 |

  Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins   Yields: 12-14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips     Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners. Spray liners with nonstick baking spray to help prevent sticking. Sift flour, baking powder, and salt into a bowl and set aside. In a mixer beat butter until fluffy and smooth, about 1 minute. Add in sugar and beat 2 additional minutes. Mix in both cocoa powders and beat another minute. Be sure to scrape the sides of bowl intermittently. Stir in eggs, one at a time, followed by vanilla. Alternate mixing in dry ingredients with the buttermilk. Always finish with the dry ingredients last. Before fully incorporated and just a bit of flour is still seen, remove from mixer and add in chocolate chips. Finish stirring by hand until all ingredients are combined well. Scoop batter into lined muffin tin 3/4 way full. Bake 400 degrees 18-22 minutes until center bounces back when pushed down. Allow to cool on rack. Bittersweet Pecan Oat Topping Ingredients: 1 cup quick cook dry oats 1 cup pecan halves 1/2 cup bittersweet chocolate chips, melted 1/4 cup mini chocolate chips Directions: In a microwavable bowl, melt bittersweet chocolate chips in 30 second intervals and stir in between. When bittersweet chocolate chips are completely smooth, mix in oats, pecan halves, and mini chocolate chips. Combine well and top on warm Double Chocolate Buttermilk muffins. Optional Garnish: Lightly sift cocoa powder over topped muffins for a beautiful finish.    ...

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The BigFoot Happy Camper Shake

The BigFoot Happy Camper Shake

on Jul 20, 2017 |

  There’s nothing like sipping on an ice cold, creamy milkshake on a hot summer day. One of my daughters favorite treats is an over-the-top shake. My girls love all of the foods and flavors that celebrate camping life. From s’mores to popcorn, any kind of hand-held snack that’s reminiscent of outdoor family time, pulls at our heartstrings. When I saw Little Debbie Happy Camper Cakes, I knew just how to whip them into a delightful camp food-inspired dessert. The Bigfoot Happy Camper Shake was wittingly named by my silliest little girl. Mason jars make a perfect mug for these gigantic milkshakes. My Bigfoot Happy Camper Shake is happily blended with frozen bananas, Little Debbie Happy Camper Cakes (chocolate) and dark chocolate almond milk. That’s right, NO ice cream in this swirled up concoction, so technically, it can pass as a smoothie! To make the milkshake scream camping, I dressed it up with chocolate and peanut butter drizzles, toasted marshmallows, banana chips, fresh popcorn, and a Little Debbie Happy Camper Cake. Don’t forget to add an adorable paper straw.     The Bigfoot Happy Camper Shake Yields: 6-8 servings Ingredients: 3 Little Debbie Happy Camper Cakes, Chocolate 4 large frozen bananas 1 1/2 – 2 cups of chocolate almond milk Directions: Start with 1 cup of chocolate almond milk and slowly add more until the consistency you like is achieved. Puree all of the above ingredients until completely combined. Garnishes: Chocolate fudge sauce, place in a squeeze bottle Peanut butter, melted and placed in a squeeze bottle Freshly popped popcorn Banana Chips Little Debbie Happy Camper Cakes Mini Marshmallows Assembly: Take each mason jar and squeeze the chocolate sauce inside the rim, circling twice so it will drip down. Pour the shake inside of the mason jar, leaving about 1-2 inches of room from the top. Melt peanut butter in a microwave safe bowl and place in a squeeze bottle. Drizzle around rim and outside of the rim, so it will drip down the jar. Take a handful of mini marshmallows and place on one side of the opening of the mason jar. Toast marshmallows with kitchen torch. Skewer the Little Debbie Happy Camper Cake on a straw, to help it stand upright, and allow it...

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Banoffee Caramel Muffins

Banoffee Caramel Muffins

on Jul 13, 2017 |

The perfect mix up of all of our favorite breakfast flavors baked into a perfectly tender muffin. These days, my family can’t seem to get enough of freshly baked muffins. Muffins are such a versatile breakfast vehicle and an easy on-the-go meal or snack. I try to have a batch or two made per week  and they store perfectly in the freezer. Today, I am sharing one of my favorite combinations, Banana-Coffee-Toffee and Caramel. These flavors pack a punch on your tastebuds and are a tasty treat first thing in the morning. Banoffee Caramel Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar, packed 1/4 cup sugar 2 eggs 2 tsp pure vanilla extract 1 tsp cinnamon 1 tsp espresso powder or instant coffee mix 1 1/4 cups buttermilk 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup toffee pieces Directions: Preheat oven to 400 degrees and line standard cupcake tins with paper liners. Spray liners with nonstick spray to help prevent sticking when eating warm muffins. Sift flour, baking powder, and salt into a bowl and set aside. In a mixer, beat bananas and sugars until well combined. Mix in eggs and be sure to scrape the sides of bowl. Stir in vanilla, cinnamon, and espresso powder. Follow up with buttermilk. Finally mix in dry ingredients and just before it is completely combined, remove from mixer and pour in toffee pieces. Mix by hand until all if fully incorporated. Fill paper liners almost full and bake 20 minutes until center bounces back. Caramel Oat topping: Ingredients: 1/2 cup Caramel sauce (store bought or homemade) 1 cup of dry, instant oats 1/4 cup toffee pieces Directions: In a bowl combine all of the ingredients above. Mix well and place generously on top of each hot muffin. Garnishes: Banana chips Additional caramel drizzle Toffee pieces Whole coffee...

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Cute & Simple Happy Camper Kabobs!

Cute & Simple Happy Camper Kabobs!

on Jul 12, 2017 |

  Keep an eye out for Little Debbie’s newest snack, Happy Camper Cakes! Bright and tasty green trees for the outdoor lover in all of us. I wanted to create something fun and easy to assemble while out camping, picnicking, or just getting the kids to be creative with their food.  My girls love having the choice of vanilla or chocolate Happy Camper Cakes as an element to their Happy Camper Kabobs. The sky is the limit on what you can skewer! Choose from your favorite fruits, marshmallows, and even use pretzel rods instead of a bamboo skewer.     Happy Camper Kabobs Supplies: 1-2 boxes of Little Debbie Happy Camper Cakes (depends how many kabobs you are making. 1 bag of standard marshmallows 1 pound of fresh strawberries or any kind of fruit your little campers love! Bamboo skewers or pretzel rods         Assemble: Lay skewers and all fruit, marshmallows, and Little Debbie Happy Camper Cakes on clean surface. Start by placing a piece of fruit, followed by a marshmallow and then a Little Debbie Happy Camper cake.     Repeat the pattern until the skewer is covered. Enjoy eating by a fire, pool, or lounging around outdoors....

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Little Debbie S’mores Cake Roll Ice Box Cake

Little Debbie S’mores Cake Roll Ice Box Cake

on Jul 12, 2017 |

The classic flavor combinations of marshmallow, chocolate, and graham cracker can’t be beat! That’s why I have fallen in love with Little Debbie’s S’mores Cake Rolls! I can’t get enough of them and neither can my littles. It’s super-hot here in Florida, I’m talking 95-105 degrees with humidity every day. My family really loves ice cream, more like infatuated with that icy, cold treat. I figured why not use Little Debbie S’mores Cake Rolls to really put a fabulous dessert together. This ice box cake is simple, make-a-head, and beyond tasty. If you ask me, the best part is the Little Debbie S’mores Cake Rolls crust! Little Debbie S’mores Cake Roll Ice Box Cake For the crust: 2 cups chocolate graham cracker crumbs 1/2 cup unsalted butter, melted 2 packages of Little Debbie S’mores Cake Rolls, unwrapped   Directions: Line a 8″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan. Cut out a circle of parchment paper to line the bottom of the cake pan as well. Place it on top of the plastic wrap, this will help remove the cake easier. Place chocolate graham cracker crumbs and melted butter in food processor, pulse until well combined. Put all of the butter covered crumbs in the lined cake pan and press down firmly, forming a nice even layer of crust.   4. Stand each of the Little Debbie S’mores Cake Rolls vertically and line the cake pan with them. You are forming a border like structure to hold the ice cream in place. For the Graham Cracker Ice Cream Filling: 1/2 gallon of softened vanilla ice cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing bowl. Mix in graham cracker crumbs and the mini marshmallows. Stir so all flavors are combined. Carefully and slowly pour the ice cream mixture into the center of the Little Debbie S’mores Cake Roll lined cake pan. Place in freezer at least 12-24 hours for a firm set.     Garnishes: 1 bag of standard size marshmallows Chocolate fudge or sauce kitchen torch, optional Directions: Remove frozen cake from...

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After School Snack-time With My Frozen Berry Basil Non-Dairy Smoothie!

After School Snack-time With My Frozen Berry Basil Non-Dairy Smoothie!

on Aug 30, 2015 |

          Yes, it’s that time again….school!!! Seriously, this momma welcomes the school year very happily every late summer. I don’t know about y’alls children or even yourselves, but everyday when school lets out, my kiddos are STARVING. I am bombarded every time they walk through that door with “what can I have for a snack?”. And majority of the time my littles are craving something sweet. I absolutely don’t want them eating dessert or cookies after school; so I figured why not sneak in a tasty smoothie? But here are 2 problems with the smoothie idea: 1. 3 of my girls detest fresh fruit, yup refuse to eat it whatsoever (unless it is in ice cream or a cake). 2. Dairy….Yes, we actually try to stay clear of dairy when possible. I know, I know, I use it in my baking, but drinking real dairy does just not “go over well” in our home.     So the trick to this possible smoothie dilemma? Frozen berries, a hint of basil, So Delicious Strawberry ice cream, and So Delicious Vanilla Coconut milk! Not to mention, a cute mason jar and paper striped straw! Yup, believe it or not they chug this smoothie as if it is a strawberry milkshake from the ice cream parlor! And much to my surprise, one of my foodie friends shared a So Delicious Snackable Recipe Contest with me. So let me tell you, I did a little jig when I knew I “killed 2 birds with 1 stone” with this lil’ post 🙂     I must share with you also, I am ABSOLUTELY addicted to So Delicious dairy free products! Seriously, now instead of coffee in the morning and evening, I now drink So Delicious Vanilla Coconut Milk. AND the belly is happy about it 🙂       Let’s start baking…well, not really 🙂   Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients:   2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries ( I buy fresh and put in freezer) 2 cups of ice cubes 3-4 small fresh basil leaves (grab a few extra and...

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Buttery Wizard Shakes

Buttery Wizard Shakes

on Jul 13, 2015 |

  I’m about to take the plunge and share with y’all my super secret Buttery Wizard Shake recipe. The photo that I posted on Instagram has been taking the country by storm, even Everyday With Rachael Ray Magazine had something to say about this ridiculousness! My daughters adore this vanilla-butterscotch and toasted marshmallow concoction. I mean, who wouldn’t?! Cool, creamy vanilla ice cream, swirled with a buttery butterscotch and topped with a perfectly browned, toasted marshmallow. This is one of my all-time favorite flavors, “Butterbeer”. Of course most people who know the awesome Harry Potter books can appreciate my ode to Butterbeer. I have taken my cupcakes and cake flavors and blended them nicely for a great summer treat. BTW, just be prepared for all of my fun, nostalgic, and fabulous shake recipes this summer 🙂     The best part is to make this “adultified” add some dark rum….yummy in my tummy 🙂     Buttery Wizard Shakes         Ingredients:   1 cup of cream soda 2 cups vanilla ice cream 1 box of DRY instant butterscotch pudding mix 1/2 cup heavy cream 2 tsp pure vanilla extract 2 cups ice cubes Marshmallows at least 32 reg size Store bought butterscotch sauce (in ice cream toppings isle)     Directions:   1. In a blender, liquify cream soda, vanilla ice cream, dry instant butterscotch pudding mix, heavy cream, vanilla, and ice cubes until thick.                 2. Pour shake into mason jars. 3. Toast all of the marshmallows (I use a kitchen torch).     4. Top mason jars with at least 4 toasted marshmallows. 5. Generously drizzle butterscotch sauce over the top of toasted marshmallows.     Enjoy this cool, nostalgic, shake fireside...

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A Simple Way To Learn Making Fondant Roses, A Beginner’s Tutorial!

A Simple Way To Learn Making Fondant Roses, A Beginner’s Tutorial!

on Jun 5, 2015 |

    It’s June and that means 1 month closer to The Americas Cake And Sugarcraft Fair in Orlando, Florida, September 18-20, 2015. I am really excited to be attending this years convention and learn new fondant and sugarcraft techniques. In case you missed my last post about this awesome 3 day event here is a little bit of information on The Americas Cake And Sugarcraft Fair, hosted by Satin Ice. “Buddy Valastro and Ron Ben-Israel among headliners at international cake show in Orlando; three-day expo seeking key sponsors and exhibitors Orlando, Fl. (Feb. 23, 2015) – Satin Ice – a world-industry leader in premium rolled fondant, established in more than 65 countries – is hosting The Americas Cake & Sugarcraft Fair (TACSF) September 18, 19, and 20 at the Orange County Convention Center in Orlando, Fl. The highly anticipated show is expected to attract 30,000 trade professionals and cake enthusiasts – including many from the bakery, pastry and in-store supermarket cake industries – and more than 150 exhibitors in its inaugural year. The international cake and sugarcraft expo – open to both trade and the public – will feature a jam-packed schedule of lively stage demonstrations; cake competitions and displays; a sugar arts fashion show with edible ensembles; and hands-on classes taught by the world’s best cake decorators. Attendees will also be treated to multi-day appearances by celebrity guests like Buddy Valastro, star of TLC’s “Cake Boss;” Roland Mesnier, former executive pastry chef to the White House; Mich Turner, cake artist to the Queen of England; and Ron Ben-Israel, renowned for his $10,000 cakes, who will speak on “How to Cater to High-End Clients.” Other show-stopping highlights include a wedding zone for “I do” inspirations and the latest cake and wedding trends; a chocolate zone, exploring the finest in gourmet chocolate making and modeling; a kids zone, for a yummy interactive experience for burgeoning cake artists; and a sugar arts zone for a sweet introduction to sugar art.” Head on over to The Americas Cake And Sugarcraft Fair website to purchase your tickets and start planning your September cake and sugarcraft learning sessions! In honor of us being 1 month closer to a fun and creative event, I...

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Get Your Fill Of Ghirardelli Stuffed Chocolate Croissants And A Look Into Our Ultimate S’mores Party!

Get Your Fill Of Ghirardelli Stuffed Chocolate Croissants And A Look Into Our Ultimate S’mores Party!

on Nov 3, 2014 |

    I’m in the ultimate countdown now! Only 9 days left until I leave to compete in Las Vegas at the 3rd World Food Championship! Squeee, you probably can’t even understand all of the overwhelming emotions I am having at this point. But all that jazz aside, it was time I surprised the family with some super yummy morning treats! Yeh, not very many people can say no to these, Chocolate Filled Croissants. I am swimming in Ghirardelli chocolates of all kinds, and no, that’s not a bad thing! Especially when you are die-hard Ghirardelli chocolate fans like my entire household!     The absurd quantity of Ghirardelli in our cupboards, baking cabinet, and freezer is due to the fact that we celebrated our Grand Prize winnings October 25th! I was fortunate enough to have my Ultimate S’mores Recipe chosen as the grand prize winner in Ghirardelli Chocolates Ultimate S’mores Contest! And after the long awaited wait, planning, and coordinating my family and friends got to partake in a Fall For S’mores Party at Orlando’s Hard Rock Hotel!!!! This was seriously a dream come true for my little ladies (not to mention my husband, I thought he would need a wheelchair as an escort down the chocolate table)! I truly enjoyed planning this party with Ghirardelli staff and making it a Fall theme and have all things surrounded by little ones. After all, I entered this contest solely to try and win just for my Ghirardelli hoarding husband and chocolate licking sticky fingered girls!                   We were very generously given an amazing lunch catered by Loews Hard Rock Hotel, a Face Painter provided by Makeup By Renette, and a whole spread of make your own S’mores, which was accompanied by 3 of the best Ghirardelli Chocolatiers I could ever had asked for! Can you just imagine letting loose 40 kids and grown ups with every kind of delectable Ghirardelli Chocolate flavor known to man?! I lost count of how many times my little ladies visited the chocolate table (the husband too)! I will try not to bore you by posting WAY too many photos, but they are seriously AHHHmazing, so...

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Help Me Become Truvia Sugar’s First Ever Baking Star!!!!!!

Help Me Become Truvia Sugar’s First Ever Baking Star!!!!!!

on Oct 22, 2014 |

        So yeh, you’re probably thinking, “where has she been?”. “Where are some new recipe blogs?”. Well, let me just apologize and simple explain by saying it has been more chaotic than normal in the Evans’ household. I have been extremely busy perfecting secret recipes to use for in Las Vegas for the World Food Championships this November. Wow, talk about stressful! So confusing on what types of goodies to create and questioning whether or not the judges will swoon. I mean, I don’t even know who the dessert judges will be, so I can’t even do a little research to see what their palates favor. Frantic, dramatic, and sugar overloaded is my household these days. Besides preparing almost daily for the WFC, I have been “contesting” like a mad mama. And I have found out that I have a talent for them! Now, the contests I have been entering are not just luck of the draw…they are creative outlets for my mommy brain. My new found addiction, besides cookie butter, ranges anywhere from social media videos, prints, to recipe submissions. I have recently been named the Entenmann’s Donut photo Grand prize winner, $365 in Entenmann’s coupons (a years supply).     A runner up in Welch’s Fruit Snacks Lunchbox Notes. This is where Gracie and I designed a fun lunchbox note together and took a cute photo of it.     I also received a 5th place award from Lawry’s Marinades for a print I submitted for Happy Chaos moments during dinner!     These are just a few of my wins and now I feel I have appropriately explained my disappearance!   There is one more point to this blog post before I continue editing some drafted recipe posts…I am a top 10 finalist to be Truvia’s Sugars First Baking Star! Yup, it’s amazing. I am extremely excited about this opportunity and can only hope I will receive enough votes to fly to New York on November 19th (yes, the day after WFC) and compete against 3 other bakers for a grand prize of a professional video shoot for my recipe! How FREAKING cool is that? I have really enjoyed venturing into the video...

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Woohoo! Another Win For The Record Books!

Woohoo! Another Win For The Record Books!

on Oct 1, 2014 |

      Ya see what Ethel from Frank’s Red Hot is riding on? Well, it’s mine!!! SQUEEE! That’s right, I am the grand prize winner for a Frank’s Red Hot motorcycle!!! I can’t believe it. I am new to contesting, but not new to photography, art, and baking. But I am seriously blown away that within 30 days, I have bagged 2 grand prizes and a ticket to the World Food Championship in Las Vegas this year. Wow, takes away my breath. My photo submissions through Instagram were chosen as finalists in August and one of them was the grand prize winner! Crazy. Best part is, whether it be coincidence or destiny, I have been learning to ride my husband’s ridiculously fast, track motorcycle. Granted, I haven’t been outside of the parking lot, it is a lot of fun. My family was super duper excited that we will be receiving the motorcycle in a few weeks. The only problem is how am I going to rig 4 carseats on this thing? Here are some of my entry shots. The last shot of the card game is the one that brought home my 2 wheel prize.                                                    ...

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World Food Championships 2014, Here I Come!!!!

World Food Championships 2014, Here I Come!!!!

on Aug 8, 2014 | 2 comments

      I’m SO excited to announce that I was one of 5 people chosen from Cookmore.com to be a contestant in the World Food Championships 2014!!!! I, seriously, worked very hard creating recipes that would get me noticed! This is huge for my baking career and family! If you don’t know what the World Food Championship is, I will let their official website explain:   “The World Food Championships is the natural progression of the thousands of cooking competitions that take place across the globe each year. Tens of thousands of consumers will compete in a year-long trial to qualify for the World Food Championships. The World Food Championships takes over where Food Network leaves off – in the kitchen and backyard of every American home. Not fake made for TV stars – but everyday real consumers who simply believe they can. Nowhere in the culinary landscape is the spirit of integration and engagement more alive than at the World Food Championships, where the world’s most creative food champions face off for pride and culinary glory. The World Food Championships averages about 25,000 attendees per day throughout the multiple zones and competitions.” “The field for the 2014 World Food Championships will be expanded to nine categories with 550 competitor spots. Returning categories include: Barbecue, Chili, Sandwich, Burger, Dessert, Bacon and Recipe, while Pasta and Seafood have been added as the two new categories. As in years past, the Recipe category is based on a theme of food, and this year that theme will be Cheese. Using the EAT methodology and a hybrid of sanctioned and celebrity judging processes, in a tournament style competition, the World Food Championships will identify winners in each of the seven key categories of competition. Once the champions of each category are crowned, they will meet at the Final Table for ultimate bragging rights and a pile of cash. When the smoke clears and the Final Table judges have their say one lucky competitor will be left standing as the World Food Champion.”     WORLD BARBECUE CHAMPIONSHIP WORLD OPEN CHILI CHAMPIONSHIP WORLD BURGER CHAMPIONSHIP WORLD DESSERT CHAMPIONSHIP WORLD SANDWICH CHAMPIONSHIP BACON WORLD CHAMPIONSHIP WORLD RECIPE CHAMPIONSHIP WORLD PASTA CHAMPIONSHIP WORLD SEAFOOD CHAMPIONSHIP “The World...

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Soft, Delicious, & Tasty Gluten Free Chocolate Chip Cookies

Soft, Delicious, & Tasty Gluten Free Chocolate Chip Cookies

on Aug 6, 2014 | 1 comment

      Even though I bake with full blown butter, sugar, and flour, it is always nice to change things up from time-to-time. And quite honestly, my family doesn’t even realize when I bake gluten free. Yes, I know, I should be incorporating these ideas and recipes more often on our dessert menu because they truly are better for you, but some habits are just SO difficult to break! My gluten free recipes are surprising to most because they are really, really delicious. The best part is they can very easily be turned eggless as well. There is a wonderful egg substitute on the market that works incredibly well in baked goods, Ener-G Egg Replacer. I find it at my local Whole Foods grocer, but you may also purchase online. In my gluten free recipes, I enjoy using Bob’s Red Mill All Purpose Gluten Free Baking Flour with xanthan gum. Most grocers carry these items, but there are also many substitutes that can be used if these are not readily available. My next go-to choice for baking is Arrowhead Mills All Purpose Gluten Free Baking Mix. The Arrowhead Mills GF choice already uses Xanthan gum in the mix so there is no need to add any in your recipe.           I have become pretty educated and crafty in my gluten free and sometimes vegan recipes. Did you know that most instant puddings are gluten free as well? So if you really wanted, you could use any of my basic cookie recipes and change out the flour for your gluten free substitute, I actually do it all the time!     These Gluten Free Chocolate Chip Cookies bake really nicely in a mini cupcake pan too! It is great to have an option of flattened cookies or a cute mini cupcake that you can top with a bit of buttercream. I will be posting my vegan, gluten free buttercream frosting recipe soon! Let’s get to baking…       Gluten-Free Chocolate Chip Cookies Yields: 18 cookies   Ingredients: 3/4 cup  Earth Balance spread, softened ( you may use margarine or unsalted butter too) 3/4 cup packed  light brown sugar 1/4 cup  white sugar 1  egg...

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Not Your Grammy’s Cookies

Not Your Grammy’s Cookies

on Jun 20, 2014 |

    My little ladies were begging for some cookies yesterday. Not just any cookies, MY famous chocolate chip cookies! Their Daddy would be gone on call for 24 hours, so dinner would be easy Chickfila drive-thru. And since my guilt of not cooking for them always gets the best of me, I must follow up with a dessert of their choice! I wasn’t satisfied with presenting my precious babes with my basic chocolate chip cookie. It had to have a wow-factor. Something that would make people say “how did you do that?”. I quickly search my vast variety of baking goods, candies, and hidden stash of goodies for a witty ingredient to add to my soft and chewy cookies. Tonight while scavenging my pantry, I came a cross an open package of Oreos. I am a fan of Oreos, simple chocolate crunch with a sweet vanilla center. The discussion of sitting with a coffee mug filled with milk and a spoon to skillfully dunk and scoop my sopping wet Oreos (guilty) will be saved for another time. Ding, ding, ding, we have a winner! Those hamsters are spinning my wheels and I’m thinking “Why have I not tried making a super-duper, cookie lover, cookie by stuffing the inside of my chocolate chip cookies with a full size Oreo?”. That is how the “Not Your Grammy’s Cookie” came to be. I couldn’t wait to try this mad idea and present these creations to the little sweet tooths awaiting in the other room.   I am EXTREMELY picky when it comes to cookies. I am 100% head-over-heals in LOVE with cookie dough. I try to sneak that stuff into every recipe just so I can eat the stuff by the spoonful as often as I can. And I’m sad to say the “apple doesn’t fall far from the tree”, the persnickety Evans’ girls adore cookie dough just as much as I do. I am not exaggerating when I say they are like a dog drooling at the base of the mixer, awaiting that sweet moment when I say they are allowed one spoonful. Some scarf it down as quick as they can and the others savor every sweet lick of...

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Baking Is Fun, Especially When It Involves A Contest!

Baking Is Fun, Especially When It Involves A Contest!

on Jun 11, 2014 |

  This summer has arrived so quickly here in Orlando. Our home is now a full time daycare, preschool, and elementary school. I am always looking for activities and outings for my young ladies. Of course, one of the daily to-do lists involves baking. Gracie (my 7 year old) and I have recently discovered the Rice Krispies Creative Kids Contest. This contest must be entered through Pinterest only. The requirements are no more than 10 ingredients from a chosen list provided by Rice Krispies and must include 3 mandatory ingredients of butter, marshmallows, and Rice Krispies cereal. There is still more time to enter here is the official page and rules http://www.ricekrispies.com/treatmaking-contest.  My oldest, Gracie, LOVES (more like infatuated) with all things Butterbeer. After her first sip of the slushy, cold concoction at Universal Islands Adventure, she has been requesting every dessert under the sun be turned into a delightful resemblance of Harry Potter’s Butterbeer.   Gracie’s first sip of Butterbeer With this in thought, we ventured into the idea of Butterbeer Rice Krispie Bites. How perfectly sweet they should be and tiny as well, so the littlest of fingers could grasp these witty bites. One Saturday morning, in her pajamas and all,  we dreamed and created what we call “An Ode To Harry Potter, Butterbeer Rice Krispie Bites”. That night with weary eyes and pure confusion I set up my Pinterest account, ugh it’s a long story but finally done! We received an email from Kellogg’s Rice Krispies cereal that WE HAD WON! Woohoo! We are the third round winners for their contest and Gracie gets to receive the 1st place gift basket worth over $460! I must confess, this has lit a huge fire under my mixer. Yes, we will now be entering all sorts of fun baking and recipe contests. I mean, hey, I already bake my heart out daily; why shouldn’t I just write down these awesome recipes and share them with the WHOLE world.    Here is our winning pin on Pinterest http://www.pinterest.com/Jujebee/butterbeer-rice-krispie-bites/     Butterbeer Rice Krispie Bites    Ingredients: 6 tbsp salted butter  1 package butterscotch chips  1- 10 ounce bag mini marshmallows 4 tsp vanilla extract 6 cups Rice Krispies Cereal 1 container...

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