Apple Raspberry Crisp

This is one of my favorite dishes to bake in the fall because apples in Michigan are so amazing and this past week raspberries at Meijer were only 50 cents a container! Seriously…..50 cents!

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Bottom – 

1 carton of raspberries (1 cup)

5 small/medium apples – cored & sliced

1/4 cup brown sugar

1 tblsp. cinnamon

pinch of nutmeg

 

Topping – 

2 sticks of cold butter

1 cup rolled oats (not instant)

1/8 tsp. ginger

1/2 tsp. cinnamon

1/2 tsp. salt

3/4 cup brown sugar

1/2 cup flour

 

Preheat oven to 400 degrees – make sure oven rack is in the middle.

Butter 13×9 dish

Mix all bottom ingredients together & spread evenly in dish.

Mix all topping ingredients together with a fork until crumbly & sprinkle over bottom mixture.

Bake 25-35

ENJOY!

Jessica xo

 

Let’s connect –

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Twitter – @OrganicsBakery 

 

Pumpkin Muffins

Pumpkin Muffins with Streusel Topping

It’s fall here in Michigan – already! The summer flew by with little beach days. That’s a sad story in itself. With the beautiful leaves changing colors and the smell of crispness, I felt I should bake…..something pumpkin of course!

I used large cupcake papers for these, they make them look so lovely but makes only about 7 muffins!

Pumpkin Muffins

Recipe:

1 cup real, all natural pumpkin

1 cup cane sugar

1/2 cup organic canola oil

2 organic eggs – room temperature

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

1/8 tsp. ginger

1 1/2 cups organic flour

1 tsp. baking powder

1 tsp. baking soda

Topping:

1/2 stick cold organic butter

1/2 cup flour

1/4 cup brown sugar

1/2 tsp. cinnamon

Crumble together with fork.

 

In a medium bowl mix flour, baking powder, and baking soda.

Preheat oven 350 degrees

In a large bowl mix pumpkin, sugar, oil, eggs, cinnamon, nutmeg, salt, and ginger together until well combined.

Slowly incorporate flour mixture.

Scoop into cupcake papers and sprinkle streusel topping – I use a cupcake scoop like this.

Large cupcake papers – bake for 20-23 minutes

Regular cupcake papers – bake for 17-20 minutes

 

Enjoy! Happy Fall!

– Jessica xo

*Recipe adapted from one of my favorite ladies in the cooking world – Lacey, A Sweet Pea Chef. You can find her website here.

Let’s Connect!

Facebook – Living Green

Twitter – @OrganicsBakery 

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Homemade Raspberry Granola Bars

I LOVE these granola bars & they are super simple to make!

1 3/4 stick butter – soft

1 1/2 cups flour

1 1/2 cups rolled oats (not quick oats)

1 cup packed brown sugar

1 tsp baking powder

dash of salt

2 big scoops of jam – we love raspberry or strawberry

Granola Bars

Granola Bars

Preheat oven to 350 degrees

*Mix butter, flour, oats, brown sugar, baking powder, & salt until combined

*Spread 3/4 of mixture on the bottom of a 9×13 buttered dish

*Spread jam

*Sprinkle rest of mixture on top

*Bake for 25-35 minutes depending on how soft or crunchy you want them – I usually do  about 27 minutes

Enjoy!

Thanks for stopping!

– Jessica xo

Vanilla Cupcakes with Lemon Buttercream

Happy Easter! I decided to create a cute Easter cupcake today to share with you all.

Recipe – 

1 stick of real butter at room temperature

1 cup plus 2 tblsp. sugar

2 large eggs at room temperature

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/4 tsp. baking soda

dash of salt

3/4 cup buttermilk

 

Directions – 

Mix butter and sugar together until light and fluffy. Add one egg at a time until incorporated, add vanilla. Scrape down bowl.

Preheat oven to 325 degrees

In a separate bowl, sift or mix with a fork – flour, baking soda, baking powder, salt.

If you do not have buttermilk, make your own by mixing 1 cup of milk and 2 tblsp. of white vinegar, let sit for a minute.

Alternate buttermilk and flour mixture, do not overmix.

Fill paper cups 3/4 full and bake for 16-18 minutes depending on how full your cups are and the altitude.

Buttercream Frosting – https://rawbasil.wordpress.com/2013/11/25/buttercream-frosting/

For lemon frosting, add 1/4 tsp. lemon extract, add more if you want a stronger lemon taste.

I used the cadbury eggs and sifted cocoa on top.

Let cool, frost & ENJOY! I hope you all have a blessed Easter!

 

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Thank you for stopping!

– Jessica

Easy Homemade Pita Bread

I love a good pita bread but am not a great bread maker – this recipe makes it so simple!

Recipe:

1 cup of warm water

1 heaping tsp. of active dry or instant yeast

2 1/2 cups of flour

2 tsp. salt

1-2 tsp. organic olive oil

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Directions:

Mix water & yeast, let sit for 5 minutes

Add flour & mix until shaggy

Knead dough on floured surface for 5-7 minutes

Shape dough into a ball and cover – let rise for 2 hours

Heat oven & pan to 450 degrees

Divide dough into 8 parts and roll out on floured surface

Bake for 3 minutes

Enjoy!

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Thanks for visiting!

-Jessica

Facebook – Living Green https://www.facebook.com/pages/Living-Green/225911607575346

Twitter – @OrganicsBakery https://twitter.com/OrganicsBakery

Recipe adapted from – http://www.thekitchn.com/how-to-make-homemade-pita-bread-90844

Chocolate Organic & Vegan Cake

I wasn’t necessarily looking for a vegan cake but came across this recipe and fell in love. It’s so moist and even better a day or two after I bake it.

Organic baker Sarah Magid has a lovely book that I adapted this recipe from, Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look.

Recipe: 

2 1/4 cups organic all-purpose flour

2 1/4 cups organic cane sugar

1 cup unsweetened quality, fair trade cocoa

2 tsp baking soda

1/4 tsp salt

1 tblsp organic vanilla extract

2/3 cup organic canola oil

2 tsp organic white distilled vinegar

2 cups cold filtered water

Directions:

In a large bowl add dry ingredients and mix together until combined. Make a well in the middle.

In a medium bowl add wet ingredients, mix well.

Slowly add wet ingredients to dry using a whisk or whisk attachment. Batter will be pretty liquidy.

Preheat oven to 350 degrees – make sure oven is completely heated before putting in cupcakes

Using a cupcake scoop, fill liners about 1/2 full to 3/4 full.

Bake for 15-17 minutes depending on altitude. Use a toothpick to check. Let cool in pan for 10 minutes before removing.

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Thanks for stopping!

– Jessica

Facebook – https://www.facebook.com/pages/Living-Green/225911607575346?ref=hl

Purchase Sarah’s book on Amazon – http://www.amazon.com/Organic-Chic-Cakes-Cookies-Sweets/dp/0061673587/ref=sr_1_1?ie=UTF8&qid=1393682295&sr=8-1&keywords=sarah+magid+organic

 

Ombre Ruffle Cake – Buttercream Frosting

Happy Sunday – I thought I’d share one of my favorites with you today!

I made a cake for a little ones 1st birthday & the mom gave me free range to do whatever I wished.

I decided to do a chocolate ombre cake and I have to honest, it’s not the easiest for me BUT I love the way it looks.

I separate the frosting into three bowls, or however many colors you are wanting. For the brown, I used pure cocoa.

Start with the darkest, if that is what you are putting on the bottom, add several tablespoons of cocoa & lessen the amount of cocoa per bowl to lighten the color. I want them to be noticeably different but not too drastic. If you like to frost from the top down, it may be easier to have the lighter color on top (as shown) and darken the frosting as you go.

The tip I used was a Wilton #104 or #125 for larger ruffles.

ombre cake

My buttercream recipe – https://rawbasil.wordpress.com/2013/11/25/buttercream-frosting/

Please feel free to ask questions! I’d be more than happy to help =)

Thanks for stopping!

– Jessica

Facebook – https://www.facebook.com/pages/Living-Green/225911607575346