Sunday School-Ideas

So things are getting a little busy around here on Sundays!  Due to some insane busyness I don't have a new recipe for you!

But I still wanted to share with you some old recipes so you can still have some great brunch adventures!

How about some crepe cake?  So delicious and gooey!

Some delicious cinnamon pancakes!  Makes me hungry just looking at them!  Perfect way to start a Sunday morning/afternoon.

And finally, you need something wash all this down, so how about a nice, fizzy, raspberry maple drink!  If you're feeling super adventurous you could even try to put this syrup on some fresh pancakes!  

Thanks for stopping by!  Have a lovely Sunday and while you're here check out the new Smashed on Sunday link-up!

Love, 

Keely

Sunday School-Raspberry Maple Syrup

Happy Sunday!

I hope you all slept in today, maybe had some brunch and were all around lazy (doesn't that sound nice, how to my Sunday's never turn out like that?)



After your brunch, while you're winding down you should think about making this syrup.  It's natural sweetened with some pure maple syrup and it's simple.  All you have to do is throw the four (yes only FOUR) ingredients into a sauce pan and let them boil away.  Then, when all is said in done you add the syrup to some sparkling water and vodka ice and tada you have a fabulous drink!

To make it even more fancy I would suggest that you drink out of a mason jar, cause that just makes you look super cool, and well it just is cool!

So here we go, kick up your feet and make some syrup/homemade soda!

Raspberry Maple Syrup

adapted from Joy the Baker

1 carton fresh raspberries (or about 2 cups frozen)

2 tablespoons pure maple syrup (optional)

salt

1 cup water

Start out with a medium sauce pan.  (This is going to get really complicated, are you ready?)

Add the raspberries, maple syrup, salt and water into the sauce pan and bring to a simmer over medium-high heat.



See, we're off to a good start, looks innocent enough

Allow to simmer for about 2o minutes or until liquid has slightly thickened.



It'll look something like this

Now you'll need a sieve and another bowl.  Pour the syrup into the sieve and push all of the delicious liquid out of it!

Once you have the liquid strained, allow it to a cool for a bit.  Now pour a little bit over ice.



Things are looking good

Now add some vodka sparkling water and tada, you are super fancy! (Especially considering that you are drinking out of a mason jar, that just takes fancy over the top!)

Also, if you are wondering what to do with this...



That's easy!  Make a face mask!  Take 1/4 cup of the leftovers and mix with 1/4 cup of honey and oatmeal in a blender or food processor and smear across your face, your skin will thank you!

Enjoy!

Love,

Keely

Cupcake Tuesday-Gluten Free!

So for all of you gluten-free people out there I'm sure you don't want to hear this, but I'm sad for you! I can't imagine a life without those perfect baked goods and I'm sure that blogs like mine that just throw them in your face are frustrating to you.

Alas! I have a recipe for YOU! Yes you! And I think that all of your gluten eating friends will also LOVE these cupcakes.

They're a wonderful balance of chocolate and orange with just a hint of raspberry in the frosting. Oh, and the frosting is pretty bomb, you can't really go wrong when you mix cream cheese with whipped cream. Oh boy you should be so excited right now, I know I am!



Before we get started, would you ever guess that those are gluten-free? I mean look at how cute they are! Just don't tell anyone and no one will ever know! (It can be our little secret :))

Also, here's the deal with this recipe. I get super stressed out when baking gluten-free for someone who NEEDS gluten free! I freak out about contamination from my non-gluten-free kitchen, so I clean all the bowls like two times before I use them, oh and I can't use my sponge because I use that ALL THE TIME to wash gluten-filled bowls. I also grabbed a clean kitchen towel to wipe everything with, and has anyone else ever noticed that collection of flour on their stand mixer!?! What is that, that needs to go before any of this can happen. Oh and just to be safe, I had this pan from IKEA that has a slightly different shape, I had only used it once so it is now officially dubbed my "Gluten-free-cupcake-pan." Done.

Ok, so after our little freak out, everything is clean and ready to go! So let's get going!

Orange Chocolate Gluten-Free Cupcakes

makes 12 cupcakes

Adapted from My Life At Arnold's

3/4 cup brown rice flour

3/4 cup arrowroot powder

1/2 cup cocoa

1 cup sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons guar gum

1 cup warm water

3 tablespoons oil

vanilla

1 teaspoon apple cider vinegar

2 eggs

zest of 1 orange

The best part about gluten-free baking is that it is incredibly hard to over mix (there is no gluten to develop). I love it! I also love that most recipes can be made with a whisk instead of a mixer.

Preheat oven to 325.

In a medium bowl combine all the dry ingredients (if you don't have guar gum on hand you can use 1 teaspoon xantham gum. I didn't have xantham gum and guar gum was cheaper, thus the substitution.)

In a second bowl, combine all the wet ingredients except the eggs.

Add the eggs directly to the dry ingredients, whisk a little bit. (I did this because I was a little bit nervous about the warm water/egg situation).

Finally, pour in the wet ingredients and whisk. Whisk for a while (2-3 minutes).

Put in a line cupcake pan (about 2 oz. in each liner) about bake for 25 minutes.



Success! I was jumping with joy when I pulled these out, I never expect that kind of rise from gluten-free baking.

Raspberry-Orange Whipped Cream Cheese Frosting

adapted from Joy the Baker

1/3 cup heavy cream

4 ounces cream cheese

2 tablespoons agave

1 teaspoon raspberry jam

1 teaspoon orange zest

In a small bowl whip the heavy cream to stiff peaks.

In a medium bowl, beat the cream cheese, agave, jam and orange zest until smooth and light.

Add half of the whipped cream and fold into the cream cheese mixture. Once mixed in add the second half of the whipped cream and gently combine.

Pipe onto to cooled cupcakes and top with a raspberry (optional).

Enjoy!

Love,

Keely