Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Monday, April 9, 2012

easter: resurrection rolls

so yesterday was easter, as you all know. we had a GREAT weekend here, filled w/ fun and friends! :)

on thursday, jon took the day off work for my birthday. we went to ihop for breakfast - free meals for jon and i, wahoo! so we only paid $14 for all 4 of us to have breakfast (the kids split a meal, plus we all got drinks). then we got things for scott's birthday party that's coming up, and took trevor to swimming.

that afternoon, we made resurrection rolls. these are seriously my new favorite thing! it's a great object lesson on the real meaning of easter for kids, plus the end result is INCREDIBLY delicious! here's directions:

preheat the oven to 350 F. read st. john 19 (we paraphrased, since there was NO WAY our kids would sit through listening to it all any other way).

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reading st. john 19


unroll a can of cresent rolls - the rolls represent the cloth used to wrap jesus' body.

hold up a large marshmallow (you'll need 8 per can of crescent rolls). explain that it represents jesus - white, clean, and pure.

dip the marshmallow in melted butter. the melted butter represents the oils used to annoint the body in preparation for burial.

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dipping marshmallows in melted butter


roll the marshmallow in cinnamon-sugar. the cinnamon-sugar represents the spices used to preserve the body prior to burial.

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rolling in cinnamon-sugar
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scott wanted a do all the marshmallows himself!
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trevor got to do a few too


wrap the marshmallow in the crescent roll dough, making sure to pinch together all the edges so the marshmallow is completely covered. the dough represents the cloth used to shroud the body.

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wrapping the marshmallows


place dough-wrapped marshmallows on a parchment-lined cookie sheet. place the cookie sheet in the oven. the oven represents the tomb where jesus was buried. bake for 12 minutes.

while the rolls are baking, read st. john 20:1-18. open the "tomb" and remove the rolls. when the rolls are cool enough to handle, break one open and see what happened:

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HE IS RISEN! HAPPY EASTER!

Friday, March 9, 2012

gluten free chocolate muffins

i found this recipe on pinterest and had to give it a try. best part? i can eat them even w/ my gestational diabetes! happy day! here's the recipe and link to where i got it:

Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins
Ingredients:
1 3/4 c oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.

Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
Cool muffins before removing from pan. ENJOY!!!

Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin


my notes: these didn't rise like i'm used to seeing muffins do. they were basically flat across the top and didn't rise at all - i filled my muffin cups 2/3 full and when i took them out at the end, they were still 2/3 full. next time i make these - and there will be a next time b/c they tasted AMAZING! - i'm gonna try baking them at 325 for a little longer and see if that makes a difference. it seems i have yet to master the whole baking-at-a-high-altitude thing. . . 


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my results - see the difference between mine and the ones in the picture where i got the recipe?