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Lillabee Gluten-Free Recipes

Recipe Box

Cranberry Citrus Tea Bread

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Whether you are hosting for the holidays or in search of a home-made gift idea for a friend or neighbor, this recipe will meet and exceed all of your expectations for simple and festive.

Cranberries are one of those wonderful seasonal ingredients that scream Thanksgiving, but they are so high in antioxidants and so terrifically tart, I love enjoying them in as many ways as possible this time of year, when  they are available fresh.

CCTB 1 with textThis delicious recipe is a total time saver. All you need to do is mix up a batch of Lillabee Anytime Muffin Mix and stir in a few additional ingredients. The photos here were baked in mini loaf pans, but you could just as easily make them in a larger loaf pan or muffin tins. You can even bake ahead and freeze these gems for up to three months!

However you make them, you will not be disappointed.

Happy baking and happy holidays!

 

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  • One box Lillabee Anytime Muffin Mix with all required ingredients
  • 1/2 cup fresh or frozen cranberries
  • 1 tsp orange zest
  • 1-2 Tbsp additional sugar (optional)

Preheat oven to 350º.

Grease loaf pan or muffin tins. Mix as directed on the back of the box. Lastly, stir in cranberries and orange zest into prepared batter. Transfer into pan or tins and sprinkle top with 1-2 Tbsp of sugar (optional). Bake as directed on box.

Let cool completely, then enjoy!!

Whoopie Pies

Whoopie Pies 3

 

Well, hello there!

What’s better than a Lillabee Chocolate Cake? A Lillabee Whoopie Pie, made from a Lillabee Finest Chocolate Cake Mix, of course!!

These little beauties are such an icon and so mouth wateringly delicious. I mean, how can you not love a chocolaty treat that has whoopie in it’s name! Whoopie!

Great for a birthday treat, a family gathering, or an any-day-of-the-week indulgence!

Go ahead and preheat your oven. You’re gonna love these!

 

 

 

Whoopie Pies July 2014 085_picnik

 

 

  • One box of Lillabee Finest Chocolate Cake Mix
  • 1/4 cup butter or margarine
  • 1/2 tsp vanilla extract
  • 1/4 cup of milk (cow, rice, almond, etc.)
  • 1/2 tsp apple cider vinegar
  • 1/4 cup hot water
  • 1 large egg

Preheat oven 350º F. Line two baking sheets with parchment paper and set aside.

In a small bowl, combine vanilla, milk and apple cider vinegar and set aside. Heat water and keep hot. In the bowl of your standing mixer with the flat mixing attachment (I love this Flex Edge atachment for my  Kitchen Aid mixer) cream butter or margarine, then add in milk mixture and Lillabee Finest Chocolate Cake mix and blend until combined. Add in hot water and mix until fully incorporated. Add in egg.

Now, this step is optional, but it will definitely yeild a nicer looking whoopie pie: Let batter rest for 20-30 min. If you choose to bake right away, your whoopies will still be oh so tasty, but slightly pitted on the top. For a smooth surface the batter must rest.

After batter has rested, use a 4 oz ice cream scoop (this is the one I use) to place dollops of batter 2″ apart on baking sheet. If you do not have an icecream scoop, use a spoon to portion 1/4 cup of batter. Bake at 350° F for 14-16 min or on convection for 7-9 min. Let cool on baking sheet completely before assembling.

For the filling, I used our vanilla bean frosting from our cookies ‘n cream cupcakes.

Click here –> Vanilla Bean Frosting: Allergy Friendly

To assemble, place one whoopie cake dome side down, pipe frosting on top with pastry bag or scoop with a large spoon, then top with another whoopie cake dome side up. Top with a dash of powdered sugar and serve.

And that’s all, folks… Whoopie!!

Happy baking from the Lillabee Hive!

Chocolate Chip Cake Pops

choc chip cake pops close upSo, I had this great recipe idea. Lillabee twinkies!! I mean, you can’t go wrong with twinkies, right? Well, I went wrong. Very wrong! It turns out that although my first attempt at a Lillabee twinkie was very tasty and super cute, the Lillabee twinkie just didn’t taste like a real twinkie. For one, twinkies are a moist and springy sponge cake. I used the lillabee classic yellow cake mix, which is a gf/df version of a classic buttermilk cake. While they did turn out pretty tasty, I am back to the drawing board for a true sponge cake recipe. 

cake pops w logo

 

But none-the-less, a lesson learned… when life gives you a flopped twinkie recipe, make cake pops! And I’m so glad I did, because these little gems are superlative!! And don’t worry, I’m working with our new Lillabee Everyday All Purpose Flour blend to come up with a better twinkie recipe…  I will nail that twinkie recipe yet! Stay tuned. In the meantime, give these little cuties a try. They rock!

Step One: Bake Cake

Step Two: Crumble Cake, Stir in 1 cup of Frosting & 1/2 cup mini chocolate chips

mix cake frosting and chips

Step Three: Use an medium icecream scoop to measure out portions of 1 1/2 Tb each. Roll into balls.

roll into balls

Step Three: Melt chocolate in microwave or on a double boiler until smooth. Dip lollipop stick into the chocolate, then insert into center of cake pop dough balls. Let chill for 30 minutes in the freezer.cake pops how to

 

Step Four: Dip entire cake pop into melted chocolate. 

dip in choc horizontal

Step Five: Sprinkle a few mini chocolate chips or other garnish on immediately. Allow to cool on wax paper. You may need to transfer to refrigerator to get the chocolate shell to set up.

cake pop

Step Six: ENJOY!!

 

close up center

As for the Lillabee Twinkies? Still on my “TO DO LIST”!

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Grasshopper Brownie Bars

Grashopper brownie bars 3Whether you are looking for a festive St. Patty’s Day treat, or just in the mood for the delightful combination of chocolate and mint, this allergy friendly grasshopper brownie bar recipe is sure to please.

I love anything made with chocolate and mint but, why do we call it a “grasshopper”? After a quick Google search, I learned that a popular 50’s after dinner drink made with crème de menthe and crème de cacao is the origin. It got its name due to the green tint in the crème de menthe. Mystery solved!

So, with that little tidbit of history, hop into your kitchen and whip up a batch of these tasty treats. You might even want to put on a little Elvis Pressley or Chuck Berry to set the mood.

Happy Baking!

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GRASSHOPPER BROWNIE BARS

FOR BROWNIE LAYER:

  • 1 box Lillabee Fudgy Brownie Mix plus additional ingredients to prepare batter ( 1/3 cup butter/margarine,  2 tsp vanilla extract, 2 eggs)
  • 2 tsp peppermint extract or 1/8 tsp peppermint oil 

 

FOR MINT FILLING:

  • 1 cup non-hydrogenated shortening or butter (room temp)
  • 3-4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract or 1/8 tsp peppermint oil
  • ¼- ½ cup milk (rice, coconut, cow, etc.)
  • ½ tsp sea salt
  • 2-6 drops green food coloring (optional)

 

 FOR CHOCOLATE TOP LAYER:

  • 1 cup semi sweet chocolate chips
  • 2 T non-hydrogenated shortening (room temp)

 

STEP 1: PREP

Place rack in center of oven and preheat oven to 350˚ F. Line pan with aluminum foil, leaving 4” or excess foil hanging over the sides. This excess foil will be used as handles to aid in removal from pan once the three layer dessert is complete. Lightly grease 9”x9” square pan.

 Grasshopper Brownie Bars  line pan

STEP 2: MAKE BROWNIES

Mix Lillabee Fudgy Brownie Mix as directed on the back of the box . Add in the peppermint extract / oil along with the vanilla extract. Bake as directed. Let cool completely in pan before layering frosting and chocolate topping.

Grasshopper Brownie Bars  let cool_picnik

STEP 3: MAKE MINT FILLING

Using  paddle attachment on standing mixer blend shortening/butter, salt, vanilla, peppermint extract/oil until smooth. Add 1 cup powdered sugar and mix until incorporated. Alternate a splash of milk with ½ cup powdered sugar until desired sweetness and consistency is achieved. Add one drop of green food coloring at a time until desired color is achieved. (This can be made up to a week in advance and stored in an airtight container or sealed plastic bag. Bring to room temperature when ready to use.)

Grasshopper Brownie Mint Filling 3

STEP 4: ASSEMBLE LAYERS

Assemble grasshopper brownie bars in the pan the brownies were baked in (with foil liner). Top cooled brownies with 1 cup mint filling and spread evenly with offset spatula or rubber spatula. Put in refrigerator to chill for 30 minutes.

 Grasshopper Brownie Bars chill

Melt 1 cup of chocolate chips in microwave on 50% power setting in 30 second intervals, stirring frequently. Once chocolate is melted and smooth, stir in 2 Tb shortening until incorporated. Pour over mint filling and spread with offset spatula until mint filling is completely covered. Chill in refrigerator for another 30 min.

 

STEP 5: CUT AND ENJOY!

To remove from pan, use foil overhang as handles and simply lift up and out of pan. Place on a cutting board and cut into squares.

 Grasshopper Brownie cut

NOTE: You will have extra mint filling. Use it to frost cupcakes and cookies or try our Chocolate Mint Cake Truffles recipe. YUM! 

Cookies & Cream Cupcakes with Vanilla Bean Frosting

Cookies & Cream Cupcakes w textValentine’s Day is one of my favorite holidays. I adore cutting out paper valentines, hand making red and pink decorations for our home and I especially love baking up sweet treats for the ones I love. The inspiration for this year’s Lillabee Valentine’s Day treat was my 32 year old brother, Austin. Austin has Down’s Syndrome and LOVES Denver Broncos, Teenage Mutant Ninja Turtles, the color orange, his 3 year old niece and possibly above all chocolate sandwich cookies. He is also the most genuine and unconditionally loving person I have ever know. So this year for Valentine’s Day, I dedicate this recipe to my little brother with love. I hope you enjoy this classic combination of cookies and cream cupcakes with vanilla bean frosting as much as he does. Be sure to share them with someone you love. 

Happy Valentine’s Day and Happy Baking! 

xoxo

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COOKIES & CREAM CUPCAKES:

 

  • One box of Lillabee Classic Yellow Cake Mix
  • (¾ cup of milk (cow, rice, almond, etc)
  • 1 tsp vanilla extract
  • 2 tsp apple cider vinegar or lemon juice
  • ¼ cup butter or non-dairy butter substitute
  • 2 large eggs
  • 8-10 chocolate sandwich cookies (reserve and finely chop 2 chocolate wafers to use a garnish)

 

Preheat oven to 350◦. Line 12 muffin tins with paper cupcake liners. Disassemble one chocolate sandwich cookie and chop 2 chocolate wafers into fine crumbs. Set aside to garnish. Chop remaining chocolate sandwich cookies into small pieces. Prepare one box of Lillabee Classic Yellow Cake Mix as directed on the box. Stir in small pieces of sandwich cookies. Pour batter into lined muffin tins and bake 25-35 min, or until toothpick inserted in the center comes out clean. Let cool completely before frosting.

 

VANILLA BEAN FROSTING: Allergy Friendly

This simple and sensational frosting comes together quick as a flash and is a complete show stopper! The secret ingredient is vanilla bean paste. I always use the Nielson-Massey brand, as it is certified gluten free and allergy free. You can find it at most fine baking supply stores and here online. I’m completely addicted to this product! I use it in everything from french toast to baked goods to popcorn. It is divine!! 

 Cookies & Cream Cupcakes 2 w text

 

Vanilla Bean Frosting Recipe:

  • 1 c. non-hydrogenated shortening or butter (room temp)
  • 3-4 c. powdered sugar
  • 1 Tb vanilla bean paste (or 2 t. vanilla extract)
  • ¼- ½ cup milk (rice, coconut, cow, etc.)
  • ½ tsp sea salt

 

Using paddle attachment on standing mixer, beat shortening/butter with salt and vanilla bean paste until smooth. Add 1 c. powdered sugar and mix until incorporated. Alternate a splash of milk with ½ cup powdered sugar until desired sweetness and consistency is achieved. Whip on medium high speed for 2-3 min.

 

To assemble: Frost cupcakes with a spatula or pastry bag and tip. Sprinkle tops with ½ tsp finely chopped chocolate wafer. Here’s a little video tutorial I found on you tube that will show you how to decorate them like the pros! (I used a 1A tip like the one used in this video) Enjoy!

 

Gingerbread Pancakes with Sauteed Cinnamon Bananas

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If you are looking for something festive for your holiday brunch or Christmas morning, look no further. These delectable gingerbread pancakes are just the thing! The combination of warming spices with deep dark molasses is perfect on a cold day. And the flavor of gingerbread is so festive.

Bananas might seem like an unusual topping for gingerbread, but I can assure you it is simply divine! My family gobbled these up so quickly, I almost didn’t have time to snap a picture! I’m guessing this recipe will remain in rotation in our home for a long time to come.

I hope you enjoy them as much as we do! Next time I am planning to make waffles with the batter. Yummy!

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  • 1 ½ cups Lillabee Perfect Pancake Mix
  • 1 tsp dried ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground clove
  • 2 large eggs
  • ½ cup of milk (rice, almond, cow, etc.)
  • 1 Tb mild flavored oil (grapeseed, canola, etc.)
  • 1 Tb vanilla bean paste (or 2 tsp vanilla extract)
  • 2 Tb molasses
  • 2 Tb honey
  • 2 Tb brown sugar

In a large bowl, mix together Lillabee Pancake / Waffle mix with spices. In a medium bowl, mix together eggs, milk, oil and vanilla. Using a whisk, mix wet ingredients into dry ingredients until combined. Next whisk in molasses, honey and brown sugar until well combined. Let batter stand for 5-10 min. Follow box directions to make pancakes. If your batter is too runny, just add 1 Tb pancake mix at a time until desired consistency is achieved.  If batter is too thick, add a splash of milk.

For Sautéed Cinnamon Bananas: After you have finished cooking your pancakes, add  1 Tb oil or butter and a sliced banana to your hot pan or skillet. Mix around with wooden spoon or spatula for 1-2 min. until soft and slightly golden brown. Finish in the pan with 1 Tb vanilla bean paste and a dash of cinnamon. Pour straight from pan onto your stack of pancakes and enjoy!

Happy Holidays & Happy Baking!

Your friends at the Lillabee Hive

Santa’s Hat Brownie Bites

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With Christmas just around the corner, I have been baking nonstop for weeks! Family gatherings, neighborhood secret Santa, company party, school celebrations and the list goes on and on. So many parties and so much fun all squeezed into one month. December rules!

Last week I was looking for some fun Christmas baking inspiration and came across this idea. Oh, I wish I could take full credit for these adorable festive treats.  They are simply the cutest! The original recipe is completely off my safe eating list, as they contain gluten, dairy and soy… my top 3 allergies. So, I gave them an allergy friendly make over and voila! Gluten free, dairy free, soy free Lillabee Santa’s Hat Brownie Bites were born!

These mini sweets are so much fun for kiddos and the perfect little treat to bring to any Christmas party. And for the record they are also nut free and can easily be prepared vegan by following the vegan substitution for Lillabee Fudgy Brownies at http://lillabeebaking.com/recipes/vegan-directions/ .

So here ya go! The perfect bite sized holiday treat! And I bet Santa himself wouldn’t mind nibbling a few of them too.

Happy Holidays! And happy baking!

 

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Lillabee Fudgy Brownies Bites:

  • 1 box Lillabee Fudgy Brownie Mix
  • 1/3 cup butter / margarine
  • 2 tsp vanilla extract
  • 2 large eggs (vegan substitutions @

Grease mini muffin tin well and set aside. Follow box directions to mix batter. Portion brownie batter into muffin tins and fill to the top. Bake for 15-20 min, or until brownies are set up on top and toothpick inserted in center comes out with moist crumbs. (For really fudgy brownies  remove from oven when the tops and sides are set and center is a little underdone. Let cool completely in pans to set up.) Make frosting while brownies are cooling.

 

Allergy Friendly White Frosting:

  • 1 cup non-hydrogenated shortening
  • 3-4 cups powdered sugar
  • 2-4 Tb milk (rice, almond, cow, etc.)
  • ½ tsp salt
  • ½ tsp vanilla extract (optional: this may slightly discolor the frosting)

In a standing mixer, use paddle attachment to mix shortening until smooth. Add powdered sugar ½ cup at a time along with 1 Tb milk and blend. Continue this process as many times as needed until you reach the desired consistency and sweetness. For Santa’s Hat Brownie Bites, frosting should be thick and stiff to hold shape and set up. If too runny /soft, mix in more powdered sugar 1 Tb at a time.

 

To Assemble Santa’s Hat Brownie Bites:

  • Lillabee fudgy brownie bites (cooled completely)
  • Strawberries (pull stems off)
  • Allergy Friendly Frosting (recipe above)
  • Pastry bag and large round tip: Wilton 1A*
  • 2 Tb sugar for decorating (optional)

Pull stems off of strawberries (do not cut stems off or they will lose juices and make brownies sticky). Insert tip into pastry bag and fill with stiff consistency white frosting. Pipe a thick ring around the outside edge of brownie bite. Immediately place strawberry in the center and top with a small dollop of frosting. Sprinkle with sugar if desired. Assemble one at a time. Store in refrigerator for 1-2 days in an airtight container.

*LILLAtip: If you do not have a pastry bag and tip, try filling a sandwich baggie with frosting. Squeeze all frosting to one corner and twist the bag above the frosting. Cut a very small tip off of the corner of the bag and squeeze frosting out while keeping  the twist in the baggie to maintain pressure. You can adjust the size of the hole by cutting more off the corner if necessary. See it done on you tube: http://www.youtube.com/watch?v=ZvBCBJOCUEU&noredirect=1

Oatmeal Macadamia Nut Pancakes

Oatmeal macadamia nut pancakesConsidering it is Sunday, it’s probably not surprising that I’ve posted a pancake recipe today.   I love pancakes, but during the week I don’t always have time to make them.  With this being said, Sundays are my pancake days.  Sometimes I make extras and freeze them for later in the week or even save them for a snack later on in the day. 

I recently met a man in Whole Foods Colfax while sampling some of our tasty Lillabee treats.  He was from Aspen and also loves pancakes.  I began telling him about our wonderful and nutritious pancake mix, but he was not sold on the product.  He told me that the only pancakes he eats are from a cafe in the heart of Aspen called Poppycock’s.  He orders the same pancake every time he goes, which is quite frequent, and never tires of them.  I asked him what flavor they were and why they were so great.  The way he described the hot cakes literally tempted me enough to drive to Aspen just to try the Oatmeal Macadamia Nut Pancakes.  The pancakes were delicious and entirely worth the drive, as they melted in my mouth.

Today, I am sharing a recipe that recreates these tasty buttermilk pancakes without the gluten or dairy. I used gluten free oats and a touch of vinegar to give it that true buttermilk flavor.  I liked these Oatmeal Macadamia Nut Pancakes so much that after I finished eating them, I made another batch and froze them for this coming week!  I hope I run into the gentleman who told me about these pancakes in the future so I can share with him the Lillabee version of his favorite hot cake.  Happy Sunday and Happy Baking!

  • 1 Cup Lillabee Perfect Pancake/Waffle Mix
  • 1 Tbls Sugar
  • 1/2 Cup Gluten Free Oats
  • 1 tsp Vanilla Extract
  • 1  Cup Milk (Rice, Almond, Cow)
  • 2 tsp White Wine or Apple Cider Vinegar (adds buttermilk flavor)
  • 1 Tbls Canola Oil
  • 1 Egg (simply omit egg to make vegan)
  • 1/3 Cup Chopped Macadamia Nuts + more to top the pancakes

Prep:

Heat a large pancake skillet over medium heat and brush or spray it with oil.

Make:

In a large bowl, mix together the pancake mix, sugar and oats.  In a separate bowl, combine the milk with the vinegar to make a “buttermilk.” Once the milk has thickened, put it in a large mixing bowl and add the egg, vanilla and oil and whisk to combine.  Slowly add the dry mixture to the wet mixture and whisk to combine.  The batter should be smooth after mixing.  Fold the macadamia nuts into the batter with a spatula.  Let the pancake batter rest for about 5 minutes to thicken. 

Once the batter has thickened, form each pancake by dropping 1/3 cup of batter onto the prepared skillet.  Cook until the edges begin to brown and small bubbles appear throughout the pancake.  Flip the pancake, and continue to cook for a few more minutes on the other side.  Repeat with the remaining batter.  This recipe should make between 4 and 6 medium pancakes.

Top the pancakes with additional macadamia nuts and syrup!  Enjoy!

Apple Cinnamon Raisin Waffles with Coconut Maple Emulsion

apple waffle w text 2What are you making for brunch this weekend? Here’s what I’m serving Sunday morning. These apple cinnamon raisin waffles are nutritious and unbelievable delicious. Can you imagine anything more delightful on a chilly fall morning than biting in to a crispy waffle to find a warm sliver of  tart apple and a sweet note of raisin?  I think not.

As if this recipe wasn’t yummy enough, I am sharing another favorite family recipe for coconut maple emulsion to top it off. Don’t worry, the emulsion sounds fancy, but it is so easy! All you need is a whisk and three ingredients. It literally takes less than a minute and has much less sugar than pure maple syrup, but is equally decadent and satisfying. Trust me on this one. You will be hooked!

Have a lovely weekend and happy baking!

 

Apple Cinnamon Raisin Waffles: makes two or three 7″ waffles

  • 1 cup Lillabee Perfect Pancake / Waffle Mix
  • 1 egg (for vegan waffles, simply omit the egg and add an extra splash of rice milk)
  • 2/3 cup of milk (rice, almond, cow, etc)
  • 1 Tb oil (canola, grapeseed, coconut)
  •  1 Tb vanilla bean paste (or 1 tsp vanilla extract)
  • 2 Tb ground flax meal (optional)
  • 1 apple sliced thin 
  • 1/4 cup raisins
  • 1/2 tsp ground cinnamon

Whisk together all wet ingredients. Next add apples, raisins and cinnamon. Stir in Lillabee Perfect Pancake / Waffle Mix and let batter stand for 2-5 minutes while heating waffle iron. When waffle iron is hot, use a ladle to pour batter into the center of the waffle maker. Fill until the batter is about 1″ from the edge. Close waffle iron and let cook until most of the steam has escaped and the waffle is golden brown.

 

coconut maple emulsion with graphics

Coconut Maple Emulsion: An emulsion is a combination of two liquids that typically would not mix, like oil and vinegar. When the ingredients are whisked together, droplets of one liquid becomes suspended in the other. Oh so delightful! This recipe is all about Mama ingenuity.  One morning my daughter was asking for maple syrup with her breakfast. I am always reluctant to let her start her day with a lot of sugar. So, I whipped up this combo and it  has been a staple at our breakfast table ever since.

Let me also say a few words about vanilla bean paste. I have been a little obsessed with this amazing product ever since I discovered it. It provides the aroma and gourmet experience of baking with vanilla beans, without the work. I use it in everything! It is an equal substitute for vanilla extract, so you can use in any baked good. And its so yummy, you can almost eat it off of the spoon. I make home made granola with it and stir it into oatmeal. I also have a fantastic recipe for coconut vanilla bean caramel coming you way soon. I always buy the Nelson Massey brand because it is all natural and certified gluten free and allergen free. You can purchase it here, as well as Whole Foods and other specialty food stores.

When I prepare this luscious topping at home I double or triple the recipe, pour it into a glass jar and place it in the refrigerator. Every 10 minutes I give it a whisk as it is cooling so that the maple syrup and vanilla beans stay suspended. We use this delicious topping on pancakes, crepes, french toast and so much more! I hope you enjoy it as much as we do at the hive!

After warming the coconut oil until it is liquid, measure and pour into a small bowl. Add  the vanilla bean paste and maple syrup. Whisk vigorously until the ingredients are mostly combined. Serve immediately. If ingredients separate, simply whisk again. You can play around with getting it cool enough to stay suspended, but not so cold it is solid.

Apple Spice Skillet Cake

 

square skillet cake for madeI absolutely love the fall! The crisp sunny autumn days in Colorado showcase the breathtaking golden aspen leaves as they pop against an evergreen background. This time of year I live for apples! I love trips to apple orchards, and the farmers market for the season’s best apples in all of their glory. Honey Crisp, Granny Smith, McIntosh… I love them all!  This particular recipe was made with empire apples from my husband’s family’s farm in central New York. A special thanks to Paul & Roz for sending us such a wonderful fall care package. 

 

Empire apples w larger thank youAnother thing I love about this time of year is baking, of course! In my mind October marks the beginning, of what I like to call, “baking season”. Preheat your oven and dust off your mixer! I’ve got some great recipes coming your way this fall.

 

As a new featured maker on Made Collection, I was inspired by the fabulous Lodge cast iron skillets they offer as a part of their collection. Confession: My kitchen cupboards are filled with expensive stainless steel pots and pans, but the truth is I rarely use them. I do nearly all of my stove top cooking in cast iron. From pancakes in the morning, grilled sandwiches for lunch and seared salmon for dinner, my cast iron pan is my go to. I even cook with it on my grill! So, its no wonder I was inspired to create this delicious apple spice skillet cake for my friends at Made Collection. And speaking of Made Collection, visit their sight to shop for Lillabee online!!

 

 apple spice skillet cake for made collection 2

Although this apple spice skillet cake is a simple recipe, the warming flavors of cinnamon and spice and the pop of tart apples are really spectacular. And baking in a skillet gives it a ton of rustic charm! The best part of this recipe is that you can make it any time of the year. It’s delicious served warm on a cold day for breakfast and equally appropriate to bring to a summer picnic and serve with ice cream.

Enjoy the season and happy baking!

Lillabee Apple Spice Skillet Cake:

  • One box of Lillabee Classic Yellow Cake Mix
  • ¾ cup of milk (cow, rice, almond, etc)
  • 1 tsp vanilla extract
  • 2 Tb ground pumpkin pie spice blend (cinnamon,clove, nutmeg, ginger)
  • 2 tsp ground cinnamon
  • ¼ cup + 1 Tb sugar
  • 2 tsp apple cider vinegar or lemon juice
  • ¼ cup butter or non-dairy butter substitute
  • 2 large eggs (vegan substitutions here)
  • 2-3 tart apples (granny smith, Cortland, empire, etc.)
  • 10¼” Lodge cast iron skillet

 

Place rack in center of oven and preheat oven 350º F.

Lightly grease cast iron skillet and set aside. Mix ¼ cup sugar with 2 tsp cinnamon and set aside. Sift Lillabee flour pack with 1 Tb pumpkin pie spice blend.

Mix cake batter as directed on the back of the Lillabee Classic Yellow Cake Mix. Once batter is mixed, measure out ¼ cup and mix with 1 Tb pumpkin pie spice blend and 1 Tb sugar. Set aside. Pour half of the remaining batter into the greased skillet. Top with dollops of the spiced batter mixture, then pour remaining batter over top. Use a knife to draw zig-zag lines through then entire skillet contents to create the swirl. Do not overmix.

Next, core and slice apples thin. Arrange on top of cake batter and generously top with the cinnamon sugar mixture.

Place skillet in the oven and bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Use caution, as the skillet handle will be hot. Let cool, slice and enjoy!

Happy Baking!

PS- Now you can buy Lillabee online! Visit Made Collection to shop Lillabee.

Simply Sensational Snickerdoodles

simply sensational snickerdoodles 3 w logoSo simple and simply sensational, these snickerdoodles will win the hearts and taste buds of any cinnamon lover out there. These heart warming treats are just like Grandma used to make… but now allergy friendly.

  • 1 box of Ultimate Cookie Mix (available exclusively at Whole Foods Markets)
  • 1/2 cup butter (or non-dairy alternative)
  • 1/2 tsp vanilla
  • 1 egg 
  • 3 Tb additional sugar
  • 1/2 tsp ground cinnamon
  • 2 baking sheets
  • parchment paper

Place rack in center of oven and preheat to 375. Line baking sheets with parchment paper.

Simply mix together 3 Tb additional sugar and 1/2 tsp ground cinnamon on a small plate and set aside. Next, follow the directions for sugar cookies on the back of a box of Lillabee Ultimate Cookie Mix. Once dough is mixed, scoop 1 Tb of dough and roll into balls. Drop the dough balls into cinnamon sugar mix and roll around until completely coated, then place 2″ apart on parchment lined baking sheet. Use fingertips to lightly press down center of each dough ball.

Bake one sheet at a time 9-11 min, until edges are golden brown. Cool on baking sheet until cookies are firm, approximately 3-5 min. Transfer to wire cooking rack to cool completely.

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Photos: Julia Vandenoever Photographer

Pumpkin Cake Pops

pumpkin cake pops coverCake Pops are so fun!  Kids love them, adults crave them and they are totally cute!  I love bringing Cake Pops to parties because everyone is always so impressed with my baking abilities.  Don’t tell anyone, but Cake Pops are really quite simple to prepare.   Also, guests always seem to enjoy them because they are not too big, so it is a great dessert after a big dinner.   As most of you may know, I love Fall and I bake as much as I can during the season.  I love baking with Fall flavors… pumpkin, apple, cinnamon, nutmeg, sweet potato…. my list goes on and on.

I wanted to create a recipe today that is unique and fun for this Fall season.   After a quick thought, I came up with Pumpkin Cake Pops!  I hope you enjoy these tasty treats.  They are fun to make and you are guaranteed to impress your friends and family with these Pops. 

Pumpkin Cake

  • 1 box Lillabee Yellow Cake Mix
  • 1/4 Cup + 2 Tbls softened Margarine (butter)
  • 2 Eggs
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Pumpkin Pie Spice
  • 3/4 Cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla
  • 2 tsp Vinegar — any type will do
  • 3/4 Cup Pumpkin Puree

Prep:  

Prepare a cake pan or muffin tins by spraying with oil, or greasing with butter/margarine.  Position an oven rack in the center of the oven and preheat the oven to 325 degrees F.

Make:

Mix the spices with the Lillabee flour mixture from the cake mix in a bowl and set aside.  Combine the milk, vanilla and vinegar in a separate bowl and set aside.  Cream margarine and the white sugar from the Lillabee cake mix on medium speed for about 2 minutes until smooth.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Add the pumpkin puree and continue mixing.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Scrape down the edges of the bowl with a spatula when necessary.  Add the milk mixture and continue to mix the batter on medium speed. 

Once the batter is smooth, scoop spoonfuls of batter into the prepared muffin tins or pour into a cake pan.  It will not make a difference what type of pan you use;  I always use muffin tins when making cake pops because muffins bake quicker than a full cake, but it is your choice.  

Bake:

Bake the Pumpkin Cake at 325 degrees F for 18-22 minutes (45-50 minutes if using a cake pan), or until a toothpick comes out clean when inserted into the middle. 

While the Pumpkin Cake is baking, prepare the Spiced Butter-Cream Frosting.  When the Pumpkin Cake is done baking, set it on cooling racks until room temperature.

Spiced Butter-Cream Frosting

  • 1/2 Cup Margarine/Butter at room temperature
  • 3 Cups Powdered Sugar
  • 1-3 Tbls Milk (cow, rice, almond etc.)
  • 1/4 tsp Cinnamon
  • 1/4 tsp Pumpkin Pie Spice
  • dash of Vanilla Extract

Using a hand-held mixer or standing mixer with a whisk attachment, beat the butter or margarine on medium speed until smooth.  Add the Vanilla Extract and Spices and continue to mix.  Slowly add the powdered sugar, one cup at a time, and mix until smooth.  Add milk if necessary to make the frosting creamy and smooth.  If the frosting is too soft, add more powdered sugar, until the texture is just right. 

Assembling the Cake Pops:

Once the Pumpkin Cake has cooled completely, put it in a bowl and mash it up!  This is my favorite part of making Cake Pops because you can get your hands dirty.  Plus you have a reason to destroy a cake.  Once the cake or muffins have been broken apart, use a hand-held mixer and mix the already-baked cake even more.  Continue mixing until the entire cake is broken apart and resembles a thick, sand texture.  Add 1 cup of the Spiced Butter-Cream Frosting to the mixture and continue mixing.  Add more frosting if necessary to achieve a thick, sticky consistency. 

Use a small ice cream scoop or a spoon to create small 1 inch balls of cake.  Place the balls on a baking sheet lined with parchment paper and put them in the freezer to chill for at least 30 minutes.  Once the cake balls have chilled, bring them out of the freezer and prepare the frosting.  Right before you dunk the cake pops into the frosting, add a dash of milk to the frosting and microwave it for about 10-15 seconds.  Mix the frosting for 30 seconds with a whisk until smooth right after it comes out of the microwave.  Place a cake ball on a fork and dunk into the frosting.  Scrape off any frosting stuck to the fork and place the iced Cake Pop on another baking pan lined with parchment paper.  Top the Cake Pop with chopped pecans or cinnamon and stick a lollipop stick in the middle.  Continue dunking pops and decorating until all have been made.  If you are planning on topping the Cake Pops with nuts or cinnamon, do so right after they are dunked into the frosting.  Put the pops back in the freezer for another 30 minutes to set-up.  Once they chill, you can go ahead and serve them! 

 Enjoy and Happy Baking!

Sweet Potato Spice Waffles

sweet potato spice waffles coverFall is my favorite time of the year and one of the reasons I like the season so much is because of all the delicious foods.  Pumpkin is typically my go-to fall flavor, however, this year I am a little obsessed with sweet potato.  Pumpkin pancakes have been my favorite breakfast treat for quite some time now, but after this morning’s Sweet Potato Spice Waffles, it may be tough for me to decide between the two recipes.  I made the Sweet Potato Spice Waffles completely vegan today and also added lots of cinnamon, nutmeg and pumpkin pie spice to boost the nutrition.  These waffles are thick and delicious, and are the perfect meal to wake up to on a Fall day.  Please try out this recipe and let me know which you like best–the Pumpkin Pancakes or Sweet Potato Spice Waffles… take my word, it is a tough decision.  Happy Fall and Happy Baking!

  • 2/3 cup Milk (rice, almond, cow etc.)
  • 1 Tbls Canola Oil
  • 1 tsp Vanilla Extract
  • 1/2 cup Sweet Potato Puree
  • 1 Tbls Sugar
  • 1 Cup Perfect Waffle Mix
  • 3/4 tsp Cinnamon
  • 1/8 tsp Pumpkin Pie Spice
  • 1/8 tsp Nutmeg

Prep:

Plug in your waffle iron and let it pre-heat.

Make:

In a bowl, whisk together the milk, oil, vanilla and sweet potato puree.  In a separate bowl, whisk together the waffle mix, sugar and spices.  Slowly add the dry mixture to the wet mixture and whisk to combine.  Let the batter stand for 2-5 minutes.

Bake:

Pour about 1/2 cup of the batter onto the hot waffle iron.  You may need more or less batter depending upon the size of your waffle maker.  The waffles are done when the edges turn golden brown, however consult your waffle iron for best results.

Serve with granola, pecans, butter and/or agave nectar.  Enjoy!

Blueberry Rhubarb Streusel Muffins

I spent this past weekend in Aspen with family.  The town of Aspen was very busy due to the holiday (Labor Day), and consequently, most of the restaurants were completely booked for brunch on Sunday morning.  We were hungry that day and didn’t want to wait, so we decided to venture to the quaint town of Carbondale, Colorado.  Carbondale is officially one of my favorite towns; it is small and cute, but has a ton to offer the outdoor enthusiast.  Plus there are tons of great restaurants!  We stumbled upon a newer restaurant called Town. that actually had a coffee house/cafe attached to the main restaurant.   After browsing their menu quickly, we decided to stay and check out their baked goodies.  I ordered a house-made chai and the scone of the day.  I thought the scone was a blueberry scone when I ordered it, but turns out it was blueberry rhubarb.  I had never had that fruit combo before and was a little skeptical at the sound, but as soon as I tried it, I was completely hooked.  This may very well be my favorite summer fruit combination yet.  The incredible scone from Town. is what inspired these Blueberry Rhubarb Streusel Muffins.  The muffins are moist, decadent and very satisfying.  I hope you enjoy the fruit combo as much as I do.  Happy Baking.

 

Muffin Ingredients

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1/4 Cup + 2 Tbls Margarine (or Butter)
  • 2 Eggs
  • 3/4 cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla extract
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup raw rhubarb cut into small 1/2 inch chunks

Streusel Ingredients:

  • 1/2 cup Lillabee All Purpose Flour Blend (or any other GF Flour)
  • 1 Tbls Sugar
  • 3 Tbls Brown Sugar
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Salt
  • 3 Tbls Butter/Margarine

Prep:  

Spray muffin tins with canola oil or use margarine/butter to grease the pan.  Preheat oven to 325 degree F.

Make:

Prepare the streusel first and set aside.  To make the streusel, combine the flour, sugars, salt and spices in a bowl.  Mix well and then pour the melted butter/margarine over the other ingredients.  Mix until crumbly and set aside.

To prepare the muffins, first mix the spices with the Lillabee flour mixture in a bowl and set aside.  Combine milk, lemon juice/vinegar and vanilla in a separate bowl and set aside.  In a third, larger bowl, cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes using a hand held mixer.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Add the milk mixture and scrape down the edges of the bowl with a spatula when necessary.  Fold the blueberries and chopped rhubarb into the muffin batter with a spatula.  Take about 1/3 of the streusel topping and fold it into the batter too.  Mix until the fruit and streusel is evenly dispersed.  Scoop the batter into muffins tins; the muffins tins should be filled almost to the top.    Sprinkle the remaining streusel topping over the top of the prepared muffins.

Bake:

Bake the Blueberry Rhubarb Streusel Muffins at 325 degree F for about 20 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the muffins rest in the muffin tins for about 5 minutes on the counter after baking before removing them from the tin.  Enjoy!!

Double Chocolate Chunk Pancakes

I don’t know about you, but sometimes I just need something sweet and completely indulgent for breakfast.  This past weekend, I had one of these mornings and decided to make a breakfast version of one of my favorite cookies…. Double Chocolate Chunk!!   I debated between pancakes and waffles for a few minutes while the batter was setting up, but ended up making pancakes; you can, however, use this Double Chocolate Chunk batter to make both pancakes and waffles.   These hot cakes are so tasty that they will lure any and every sleepy-head to the breakfast table, myself included.  Happy Baking!

  • 1 Cup Lillabee Perfect Pancake/Waffle Mix
  • 2 Tbls Cocoa Powder
  • 1 tsp Sugar
  • 1 tsp Vanilla Extract
  • 3/4 – 1 Cup Milk (Rice, Almond, Cow) depending upon desired pancake thickness
  • 1 Tbls Canola Oil
  • 1 Egg (optional)
  • 1/4-1/3 Cup Mini Chocolate Chips

Prep:

Heat a large pancake skillet over medium heat and brush or spray it with oil.

Make:

In a large bowl, sift together the pancake mix, sugar and cocoa powder.  In a separate bowl, combine the milk, egg, vanilla and oil and whisk to combine.  Slowly add the dry mixture to the wet mixture and whisk to combine.  The batter should be smooth after mixing.  Fold the chocolate chips into the batter with a spatula.  Let the pancake batter rest for about 5 minutes to thicken.  If you are interested in thicker pancakes, add less milk to the batter.

Once the batter has thickened up, form each pancake by dropping 1/3 cup of batter onto the prepared skillet.  Cook until the edges begin to brown and small bubbles appear throughout the pancake.  Flip the pancake, and continue to cook for a few more minutes on the other side.  Repeat with the remaining batter.  This recipe should make between 6 and 8 medium pancakes.

Serve pancakes with fresh fruit and powdered sugar!  Enjoy!

 

Summer Almond Poppy Seed Cake

Summer is one of my favorite times of the year, and it has finally arrived here in Colorado. I’ve been counting down the days, since we usually don’t have much of a spring.  I’m used to long winters so once summer officially arrives, it is quite a treat!    I love waking up to the birds chirping and the sweet smell of fresh flowers.  One of my favorite things to do in the summer is bake a nice breakfast treat and eat it outside on the porch with my family.  I frequently see hummingbirds, foxes, deer and bunnies while I sit outside. 

This Almond Poppy Seed Cake is one of my all time favorite summer breakfast treats and it is even better when enjoyed outside, surrounded by nature and mountain views.  You can make this Almond Poppy Seed Cake anytime of the year, but I always tend to wait until summer has officially arrived to make it.  I like to serve the breakfast cake with fresh raspberries, but any fruit is just fine.   The Almond Poppy Seed Cake brings back wonderful memories and is somewhat of a summer tradition for my family now.  I hope you enjoy this breakfast cake as much as I do, and don’t worry… second servings are alright in my book when it comes to this recipe.  Happy Baking!

Almond Poppy Seed Cake:

  • 1 box Lillabee Yellow Cake Mix
  • 3/4 cup milk (rice, almond, cow etc.)
  • 2 tsp Almond Extract
  • 2 tsp Apple Cider Vinegar
  • 1/4 cup + 2 Tbls Butter or Margarine at room temp
  • 2 large Eggs
  • 3 Tbls Poppy Seeds
  • 2/3 cup slivered Almonds plus 1/3 cup to sprinkle on the top

Almond Glaze:

  • 1 tsp Almond Extract
  • 2 Tbls Milk (almond, rice, cow etc.)
  • 1/2-1 cup Powdered Sugar

Prep:

Place rack in center of oven and preheat to 325 degrees F.  Lightly grease a cake, bundt or loaf bread pan, or line a muffin tin with paper liners.

Make:

Combine milk, almond extract and vinegar in a bowl and set aside.

Beat butter or margarine with hand-held or standing mixer until smooth.  Pour contents of bag marked sugar and increase mixer speed to medium.  Add eggs, one at a time, beating each for 20 seconds.

Reduce mixer speed to low and alternate adding in contents of second bag and milk mixture.  Mix until well combined, and scrape down sides of bowl whenever necessary.  Sprinkle in poppy seeds and almonds and stir with a spatula until equally dispersed.  Pour batter into prepared pan or pour 1/4 cup of batter into each paper liner.

Bake:

Bake cake 35 minutes or muffins 25 minutes approximately, until top is golden brown and toothpick inserted in middle comes out clean.  Let cool for 5 minutes in pans or tins, transfer to cooling rack and let cool. 

While the cake is cooling, prepare the almond glaze by whisking together milk, almond extract and powdered sugar.  Continue to add powdered sugar until consistency is slightly thick. 

When the Almond Poppy Seed Cake has cooled, drizzle the glaze on top and sprinkle the remaining almond slivers on top.  Serve with fresh fruit and Enjoy!!

Apple Spice Muffins

These Apple Spice Muffins are a favorite among customers at Whole Foods Market; every time I demo these muffins at the stores, customers continuously talk about how delicious they are.  These samples never seem to last long because shoppers end up taking multiple tastings.   After writing the recipe on the back of multiple Lillabee Anytime Muffin Mix boxes, I’ve decided it is time to share this secret recipe with you all.  Although the incredible flavor may trick you into thinking these Apple Spice Muffins are difficult to prepare, they are actually extremely easy and a quick fix.  Enjoy the muffins and don’t forget you can always use the batter to make a sweet breakfast bread as well.  Just pour the batter into a prepared loaf pan, instead of muffin tins.  Happy Baking!!

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1/4 Cup + 2 Tbls Margarine (or Butter)
  • 3/4 Cup Shredded Apple, packed (about 2 medium apples)  Fuji, Honeycrisp or Granny Smith Apples are great options
  • 2 Eggs
  • 2/3 cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla extract
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 2 1/2 tsp Cinnamon
  • ½ tsp Nutmeg

Prep:  

Spray muffin tins with canola oil or use margarine/butter to grease the pan.  Preheat oven to 325 degree F.

Make:

Mix the spices with the Lillabee flour mixture in a bowl and set aside.  Combine milk, lemon juice/vinegar and vanilla in a separate bowl and set aside.  Cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Add the milk mixture and scrape down the edges of the bowl with a spatula when necessary.  Using a cheese grater, grate the apples and fold them into the muffin batter with a spatula.  You can also shred the apples by using a food processor, either method works just fine.  Scoop the batter into muffins tins; the muffins tins should be filled almost to the top.  You can always top the muffins with fresh apple chunks for an even better presentation.

Bake:

Bake the Apple Spice Muffins at 325 degree F for about 20 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the muffins rest in the muffin tins for about 5 minutes on the counter after baking before removing them from the tin.  Enjoy!! 

 

Coconut Brownies (Sugar and Butter free)

Chocolate and coconut is a perfect combination.  Not only does it remind me of Samoa Girl Scout Cookies, but it is a huge weakness of mine.  I have a hard time turning down anything with chocolate and coconut.  With this being said, I decided to make some “healthy” coconut brownies.  Instead of using butter/margarine, I used coconut oil.  I also replaced and reduced the white sugar with coconut sugar.  These brownies are delicious, and they are a healthier alternative … so dig in.  I hope you enjoy and good luck resisting these coconut brownies. 

Brownie Batter

  • 1 Box Lillabee Brownie Mix (without the sugar)
  • 2 Eggs
  • 1 tsp Coconut extract
  • 1/3 cup + 2 Tbls Coconut Oil
  • 1 cup Coconut Sugar
  • 1/4 cup Apple Sauce

Brownie Topping

  • 1 Tbls Coconut Sugar
  • 1 tsp Coconut Oil
  • 1/2 Cup Unsweetened Coconut Flakes
  • Dairy Free Chocolate Chips (Enjoy Life is a good brand to use)

Prep:

Spray a 9×9 inch baking dish with oil and set aside.  Preheat over to 350 degrees F.

Make:

Toss the Unsweetened Coconut Flakes with 1 Tbls Coconut Sugar and 1 tsp Coconut oil.  Set Aside.

With a hand-held mixer, beat together the melted coconut oil and coconut sugar.  Add the apple sauce and coconut extract and continue to mix on medium speed for 2 minutes.  Add the eggs, one at a time, to the sugar mixture.  Scrape down the sides of the bowl when necessary.  Slowly fold in the Lillabee flour mixture with a spatula.  The batter will be thick.  Evenly spread the brownie batter across the prepared baking dish. 

Bake:

Bake the brownies for 20-25 minutes at 350 degree F.  Make sure the brownies are placed in the center of the oven.  When the brownies are almost done baking, sprinkle the prepared coconut flakes across the top of the brownies and bake for 2-3 more minutes.  Once the brownies are done, set them aside to cool.  Melt the chocolate chips and drizzle the melted chocolate over the top of the coconut.  Let the chocolate harden before serving.

Don’t forget, these brownies are healthy and nutritious…. so don’t be afraid to have seconds 😉

Spinach Waffles

Spinach waffles are perfect for St. Patrick’s Day!  As a child I was always excited for breakfast on St. Patrick’s Day.  Each year my mom would make a fun green breakfast for us kids; we never knew what to expect.  Some years we simply had cereal with green milk and other years we had green pancakes, muffins and waffles.  After looking through some old photos of our tasty green breakfast goodies, I was inclined to make my own green breakfast treat for this year’s holiday.  I ended up making some tasty green waffles!  They do not require any food coloring, and they are packed with nutrients from all the spinach.  They are simple to prepare, yet guaranteed to catch some eyes.  I hope you have a lucky day and enjoy this “Irish” treat.

Happy St. Patrick’s Day!

  • 1 cup Lillabee Pancake Mix
  • 1/3 tsp Cinnamon
  • 1 1/2 Tbls Sugar
  • 1 Tbls Canola Oil
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1/2 cup pureed spinach
  • 2/3 cup Milk (cow, rice, almond etc.)
  • agave nectar for serving

Prep:

 Heat a waffle iron and brush it with oil.

Make:

First steam a large handful of spinach until slightly wilted.  Let the spinach cool, then puree the spinach with a food processor.  Set aside.

In a large bowl, whisk together the pancake mix and cinnamon.  In a separate bowl combine the milk, sugar, egg, vanilla and oil and whisk to combine.  Slowly add the liquid mixture to the dry mixture and whisk to combine. Batter should be smooth after mixing.  Add the pureed spinach to the waffle batter and continue whisking.  Mix until the spinach is evenly dispersed. Let the batter rest for about 5 minutes to slightly thicken.

Pour the batter onto the hot waffle iron.  The waffles are done when light golden brown on edges, however consult your waffle iron for best results. This recipe should make about 4 large waffles.  Serve spinach waffles with agave nectar or maple syrup. 

Enjoy and Happy St. Patrick’s Day!

Zucchini Pistachio Pancakes

There is a local hole-in-the-wall coffee house in Lakewood that serves some killer pancakes!  I recently tried their zucchini pistachio pancakes and was hooked.  I’ve never cooked with that flavor combination before, but it will now be one of my go-to combos.  These pancakes are seriously delicious.  The zucchini gives the pancakes a little extra lift, and the pistachios add the perfect amount of crunch.  I made these hot cakes with eggs, but they will be just as delicious without the eggs, no vegan substitution required.  Enjoy and Happy Baking!

  • 1 cup Lillabee Pancake Mix
  • 1/3 tsp Cinnamon
  • 1/3 tsp Nutmeg
  • 1 Tbls Brown Sugar
  • 1 Tbls Canola Oil
  • 1/2 cup grated Zucchini (approx. 1 small zucchini)
  • 1/4 cup chopped Pistachios
  • 2/3 cup Milk (cow, rice, almond etc.)
  • agave nectar for serving

Prep:

 Heat a large pancake skillet over medium heat and brush it with oil.

Make:

First shred the zucchini with a cheese-grater or food processor, and then finely chop the pistachios.  Set aside.

In a large bowl, whisk together the pancake mix and spices.  In a separate bowl combine the milk, sugar, egg and oil and whisk to combine.  Slowly add the liquid mixture to the dry mixture and whisk to combine. Batter should be smooth after mixing.  Fold the shredded zucchini and chopped pistachios into the batter with a spatula.  Let the pancake batter rest for about 5 minutes.

Form each pancake by dropping 1/3 cup of batter onto the skillet.  Cook until golden on the bottom and then flip the pancake for a few more minutes.  Repeat with the remaining batter.  This recipe should make between 6 and 8 medium pancakes. Serve pancakes with agave nectar, maple syrup or honey for a sweet finish.  Enjoy!

 

Blood Orange Cardamom Spice Cake with Dairy-Free Butterscotch Sauce

I was thrilled to discover the season’s first blood oranges this week at Whole Foods. The ruby hue and the complexity of flavor of these coveted citrus fruits is always inspiring to me. 

It wasn’t long before I decided that I must play with the classic flavor combination of orange and cardamom, but it was by complete accident that I ended up with this delish butterscotch sauce. On a completely different mission, I was toying with recipes for non-dairy coconut caramel. When I realized I was running low on cane sugar, I decided to substitute brown sugar. To my surprise and delight, I ended up with an incredible recipe for coconut butterscotch sauce, and it was just the perfect pairing for this spice cake.

I love it when accidents in the kitchen turn out to be a creation that is beyond my original vision! Just one more reason to try new things. You never know when you might stumble upon your next delicious accident.

Dairy-Free Butterscotch Sauce: This recipe may seem a little intimidating if you have never made butterscotch or caramel, but i promise it is very simple. You don’t even need a candy thermometer. It will need to simmer on low for up to an hour, but it makes a little more than a cup, so you will likely have lots of sweet leftovers to drizzle over your next bowl of ice cream. You might like to make it ahead, refrigerate, then warm it up to pour over cake just before serving.

  •  1 1/2 cups coconut milk fat (2 13.5 oz cans of unsweetened full fat coconut milk, refrigerated overnight, do not shake)
  • 1 cup brown sugar
  • 1 tsp vanilla or vanilla bean paste
  • 1 tsp sea salt

Open both cans or refrigerated coconut milk. You will notice that the fat has separated from the water and risen to the top. It is now more of a solid. Gently scoop out 1 1/2 cups of the fat out taking care not to include any of the coconut water from the bottom of the can.

In a sauce pan combine coconut milk fat, brown sugar, vanilla and salt. Whisk together then bring to a boil over medium-high heat. Once you reach a boil, reduce the  heat to maintain a low boil with rolling bubbles and cook for an additional 45 minutes. The liquid will reduce 50% or more and get deeper in color. The longer you reduce it, the thick it will become upon cooling.

Let cool slightly before drizzling over top of cake, or refrigerate for up to two weeks, and warm when you are ready to use.

Note: If your butterscotch begins to separate and seems a little textured, reduce heat a little, but don’t worry too much. Mine separated right at the end of the 45 minutes and I thought it was ruined. Thankfully I cooled it in the refrigerator overnight and by morning it was perfect!

Lillabee Blood Orange Cardamom Spice Cake:
This cake is simple to make and it is absolutely gorgeous with or without the butterscotch sauce. The geometric shape of the orange slices and the lovely jewel tones make it a show stopper with little effort. In these photos, I divided the batter into three small 3″ spring form baking pans, but it would also be lovely in one 9″ round pan or a 9″x9″ square baking pan. You could even bake in a loaf pan and serve as tea bread.

  • Lillabee Classic Yellow Cake Mix + ingredients listed on the back (milk,vanilla, butter, 2 eggs)
  • 2-3 blood oranges (1 T. zest + thin horizontal slices of peeled oranges)
  • 2 tsp blood orange juice
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  1. Zest 1 Tablespoon of orange zest and set aside. Peel and slice blood oranges thin and horizontally. Arrange in the bottom of a greased baking pan.
  2. Empty contents of flour mixture into a bowl and whisk in cardamom, cinnamon, ginger and nutmeg.
  3. Follow directions on the back of the Classic Yellow Cake Mix box and add in orange zest when you cream butter and sugar together. Substitute 2 tsp of blood orange juice for the 2 tsp of apple cider vinegar or lemon juice. Pour batter in pan over the orange slices.
  4. Bake as directed. Test with a toothpick inserted in the middle of the cake before removing from the oven. When toothpick comes out clean, it’s done.
  5. Let cool on a on wire cooling rack for 5 minutes, then turn baking pan upside down to release the cake. Let cool completely and transfer to your serving plate before topping with warm butterscotch.

Happy Baking from the Lillabee Hive!

Lemon Blueberry Coffee Cake

I love waking up to a freshly baked coffee cake.  This past summer I went to visit one of my friends in Door County, Wisconsin, and I had one of the best coffee cakes I’ve ever had.   One morning after a long run, my friend took me to an old Inn specifically for their coffee cake.  The Inn was quaint and each morning they would serve a different coffee cake.  The morning we went, they had prepared a raspberry crumb coffee cake; it was so delicious!  I already can’t wait to go back to the Inn in Door County to try as many different coffee cakes as possible.   The other morning I was thinking about my visit to Door County, and decided to make my own coffee cake.  The lemon blueberry combination is extremely refreshing, and the crumb topping makes the cake quite addicting.  The crumb topping is not overly sweet, but it adds the perfect finish to this breakfast treat.  I hope you enjoy!

  • 1 box Lillabee Yellow Cake Mix
  • 3/4 Cup Milk (Rice, Almond, Cow etc.)
  • 1 Tsp Vanilla extract
  • 3 Tbls lemon juice
  • 1/4 Cup + 2 Tbls Margarine/Butter
  • 2 Eggs
  • 1 Cup fresh Blueberries
  • Zest of 1 1/2 lemons
  • 6 Tbls Rice Flour
  • 1 Tbls White Sugar
  • 1 Tbls Brown Sugar
  • 1/4 Tsp Cinnamon
  • 2 1/2 Tbls melted Butter/Margarine
  • 1/2 Tsp Vanilla Extract

Prep: Place rack in center of the oven and preheat the oven to 325 degrees F.  Lightly grease a 9 x 12 inch baking dish.

Make: Combine milk, vanilla, and lemon juice in a bowl and set aside.

Beat butter or margarine with hand-held or standing mixer until smooth.  Pour contents of bag marked sugar from the Lillabee Yellow Cake Mix and increase the mixer speed to medium.  Add the eggs, one at a time, beating each for 20 seconds.

Reduce mixer speed to low and pour in contents of second bag alternating with the milk mixture.  Mix until smooth.  Slowly fold in the fresh blueberries and lemon zest.  You may want to toss the blueberries with additional rice flour to ensure they do not sink to the bottom of the cake.  Mix with a spatula until fully incorporated.   Pour batter evenly into the prepared baking dish.

To make the crumb topping, mix the flour, sugars (1 tbls of both brown and white sugar), cinnamon, vanilla and melted butter/margarine together in a bowl.  Use your hands to mix the ingredients until combined and crumbly.  Evenly sprinkle the crumb topping over the lemon blueberry cake.

Bake: Bake cake for about 35 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.  Let the cake cool before serving.  Enjoy!

Strawberry Cocoa Nib Waffles

Cocoa nibs. Yum! If you haven’t tried them, you must! A cocoa nib is a cocoa bean that has been roasted and broken into small bits. They remind me of chocolate covered coffee beans. Crunchy, chocolaty, slightly acidic and just the perfect combo with strawberries in these waffles. Now, before I had my daughter, I swore that I would never feed my child chocolate for breakfast… and then there were cocoa nibs.  High in antioxidants, cocoa nibs are also an excellent source of magnesium, calcium, iron, copper and zinc. And besides, they add a chocolaty delicious crunch!! How can you go wrong? Lillabee waffles are a great breakfast or brunch treat. Make a double batch and freeze for another morning. They also make a great snack. If you don’t have a waffle iron, don’t fret. You can use this batter to make pancakes too. So go ahead, eat chocolate for breakfast! It’s good for your health! (And good for your soul).

  • 1/2 cup fresh strawberries, chopped (or for frozen strawberries, defrost and drain off extra liquid)
  • 1/4 cup cocoa nibs
  • 2/3 cup milk of choice (cow, coconut, almond, rice,etc.) You might also need an extra 1/4 cup or so to get the consistency right for your waffle iron.
  • 1 egg
  • 1 Tb oil (canola, grapeseed, coconut, etc)
  • 1 cup Lillabee Perfect Pancake / Waffle Mix

Follow the directions on the back of the Lillabee Perfect Pancake / Waffle Mix to prepare one batch of pancakes. Stir in strawberries and cocoa nibs. Let batter stand for a few minutes. Heat your waffle iron. Check the consistency of your batter. If the batter is too thick to pour from a spoon, add a little more milk to thin it out a bit. Grease the surface of the iron. I like to use spray oil. Using a ladle pour batter into the center of the waffle iron.

Every waffle iron is a little different so it may take some experimentation to determine just how much batter makes the perfect waffle. My general rule is to stop filling the iron when the batter is 1″ from the sides. Close the top and let cook until most of the steam has escaped and the top looks golden brown. Keep warm in your oven or toaster oven on the bare rack at 250 degrees. Avoid stacking or putting on a plate or baking sheet, as this will likely make the waffles soggy.

I hope you enjoy these waffles with someone you love on Valentine’s day or any day. 

xo

Sweet Strawberry Coconut Cream Frosting

Hi Lillafriends,

At our house we are counting down the days to Valentine’s day. Little hands are decorating every square inch with red and pink hearts. Today, in preparation for our Valentine’s day dinner, all pink and red of course, we whipped up a sweet strawberry coconut cream frosting that was so delicious we couldn’t stop eating it straight off of the spoon! Whether you are frosting cake, cupcakes or minis, you are sure to enjoy this simple and super yummy dairy free frosting recipe. Try it with Lillabee classic yellow cake, or this chocolate cake recipe adapted from the yellow cake mix. Delish!

  • 3 large strawberries, fresh or frozen (defrosted)
  • 1 can organic full fat coconut milk (chilled)
  • 1/4 cup solid coconut oil or earth balance coconut spread or margarine of choice
  • 3-4 cups powdered sugar
  • 1 Tablespoon vanilla bean paste or powdered vanilla (optional) 

In a food processor, puree strawberries until smooth. Add 1/4 cup coconut oil or spread and optional vanilla bean paste or powder. Add 2 cups of powdered sugar. Pulse food processor until combined. Open can of chilled coconut milk. You will notice that the coconut cream has separated from the coconut water. Spoon out 1/4 cup of the thickest coconut fat along with another 1/2 cup of powdered sugar and pulse again. Continue adding powdered sugar 1/4 cup at a time until you achieve the consistency you desire. Frosting should be smooth and easy to spread, but not so runny that it can’t hold it’s shape. If you find that it becomes too stiff, just add 1 Tablespoon of coconut cream at a time until you are happy with the texture.

Note: This frosting looks best when used immediately after it is prepared. It is still delicious after it is refrigerated, but you will notice in the cupcake photo how it can become a little more textured after refrigeration.

Happy Valentine’s Day from your friends at the Lillabee Hive! XO

 

 

 

 

 

 

 

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Fudgy Brownie Cookies

 

 

Want a fun, simple twist on a traditional brownie for Valentine’s day? Try these bite sized Lillabee fudgy brownie cookies.

Simply follow the directions on the back of the Lillabee Fudgy Brownie Box, scoop 2 tablespoons of batter and roll with greased fingertips into a ball, roll the dough ball in sugar and bake on a parchment lined cookie sheet for 12-14 minutes at 375.

A simply sweet treat to share with someone you love.

Happy Valentines Day & Happy Baking!

xo

 

 

 

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Zucchini Walnut Bread

Zucchini Bread reminds me of my college graduation.  A few days before the graduation ceremony, my best friend Christine and I got together and made a lot of zucchini bread.  If I can remember correctly, we made six loaves of the bread.  Although it was a really fun afternoon, chopping up all the zucchini did get a little bit boring after a while.  I still don’t know why we made so much, but I was glad we had some leftover loaves because it was super delicious.  My family and I celebrated my graduation at Hilton Head Island after the ceremony, and we managed to save one loaf of the zucchini bread for the trip.  With so many relatives in town, the bread did not last long at all.  To this day, zucchini bread is one of my favorite breakfast treats.  I hope you enjoy this Lillabee version of the bread, and I hope you have fun making your own zucchini bread memories.  Happy Baking!

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1/4 Cup + 2 Tbls Margarine (or Butter)
  • 1 Cup Shredded Zucchini, packed (about 1 large zucchini)
  • 2 Eggs
  • ¼ cup Flaxseed Meal
  • 2/3 cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla extract
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • 3/4 Cup Chopped Walnuts (optional; can substitute dried fruit or other types of nuts)

Prep:  

Spray a large loaf pan with canola oil or use margarine/butter to grease the pan.  Preheat oven to 325 degree F.

Make:

Mix the spices with the Lillabee flour mixture in a separate bowl and set aside.  Combine milk, lemon juice/vinegar and vanilla in a separate bowl and set aside.  Cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Add the milk mixture and scrape down the edges of the bowl with a spatula when necessary.  Fold in the flaxseed meal, shredded zucchini and chopped walnuts at the end with the spatula.  Pour the batter into the prepared loaf pan and smooth out the top with the spatula.  You can also sprinkle the top of bread loaf with additional walnuts if interested.  

Bake:

Bake the Zucchini Walnut Bread at 325 degree F for about 50 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the bread rest in the pan for about 5 minutes on the counter after baking before removing the bread from the tin.  Enjoy!! 

**This recipe can be made into Zucchini Walnut Muffins as well; just prepare a muffin tin and bake about 18-20 minutes at 325 degrees instead.

Lemon Poppy Seed Pancakes (Vegan)

Lemon Poppy Seed bread is one of my favorite breakfast treats.  I love the flavor combination, and I always have the ingredients on hand.  Although I am big fan of sweet breakfast breads, this lemon poppy seed recipe is a direct result of the huge craving for pancakes that I had the other morning.  I didn’t feel like making my normal pancakes (pumpkin of course), and instead I decided to try a new flavor combination.  The pancakes turned out great, and they looked quite cute on my plate. 

This flavor combination typically reminds me of the summer, however, it can be made all year round.  I hope you have fun making these yummy pancakes too! Enjoy!

  • 1 cup Lillabee Pancake Mix
  • 1 ½ tsp poppy seeds
  • 2 tsp sugar
  • 2 Tbls lemon juice
  • 1 Tbls canola oil
  • zest of 1 lemon
  • 2/3 cup milk (cow, rice, almond etc.)
  • agave nectar for serving

Prep:

 Heat a large skillet over medium heat and brush it with oil.

Make:

In a large bowl, whisk together the pancake mix, poppy seeds, sugar and lemon zest.  Add the milk, lemon juice and oil to the dry mixture and whisk to combine.  Batter should be smooth after mixing.

Form each pancake by dropping 1/3 cup of batter onto the skillet.  Cook until golden on the bottom and then flip the pancake for a few more minutes.  Repeat with the remaining batter.  This recipe should make about 4 large pancakes. Serve pancakes with agave nectar and/or vanilla sugar.  Enjoy!

Peach Coconut Cake

Is there anything more delicious that a perfectly ripe Colorado peach? Well, not really. But this time of year, peaches are not easy to come by. Don’t fret, summer will be here before we know it and in the meantime we can savor the delectable flavor combination of peaches and coconut. This recipe is a favorite in our home and among shoppers we meet when we offer samples in the stores. The flavor combo is so yummy and all you have to do is simply stir in a few ingredients before you bake.  It’s like a little bite of tropical sunshine. A perfect thing to enjoy on a cold winter day. You could also make these yummy treats as cupcakes, muffins, or a teabread (in a loaf pan).
 
Lillabee Peach Coconut Cake:
PREP: Peaches*: We use frozen organic peaches. Let 1- 1 1/2 cups of frozen peaches defrost, while straining. Once defrosted, chop finely and measure out 1/2 cup (you could use any left over peaches in your frosting… Just puree in a blender or food processor and mix into frosting. I will post our recipe for dairy free vanilla “butter cream” below). Strain chopped peaches again while preparing the cake mix. *You could substitute canned peaches. We love MMLocal’s western slope peaches. You will need to strain the juice as directed for frozen peaches. Coconut: We use 1/4 – 1/3 cup organic shredded coconut and toss it with 1 Tbsp of powdered sugar or honey to sweeten (or you could buy already sweetened shredded coconut). 
MAKE: Follow the directions on the back of the Lillabee Yellow Cake Mix, then simply stir in 1/2 c. defrosted chopped peaches and 1/4 c sweetened coconut. 
BAKE: Bake as directed, but be sure to check your cake by inserting a toothpick in the center. When the toothpick comes out clean, your cake is done. Because of the extra moisture from the peaches it will likely take a few minutes longer than directed on the box. NOTE: one box of Lillabee Yellow Cake Mix makes a single 8″ or 9″ cake. If you want a two layer cake, you will need to double this recipe.

Lillabee Peach “Butter Cream” Frosting: 
For Peach “Butter Cream” Frosting, follow the directions for Lillabee Vanilla Butter Cream Frosting, then add peach puree to taste, approximately 3-6 tablespoons. Note, you will need to increase the amount of powdered sugar to offset the additional liquid from the peaches. Do this 1/4 cup at a time until you reach your desired consistency. If your frosting gets too thick, add a splash of milk/milk substitute.

Whole Foods + Lillabee = Pumpkin Pecan Mini Muffin Tops

Hands down, our best supporters to date have been the fine folks at Whole Foods. From the Rocky Mountain Regional office to the store team members, they rock! Especially our friends at the Pearl Street store. From gorgeous end caps to the 4×4 foot poster of our family that was featured in their local vendor profiles, we are forever grateful for all that Whole Foods has done to help our little Lillabee.

I have recently had the pleasure of collaborating with Dana Villiers, the Cooking Coach for the Pearl Street Whole Foods store for some of their in house cooking classes. Dana is awesome! In addition to her work in the Pearl St store, she also contributes recipes and blog entries to Cooking Boulder, a wonderful online recipe resource. She has so much passion for her work and she is incredibly creative. When I asked her why she is so excited about her job, she told me this: 

“My goal is to share my passion and love affair with food with our community.  I want to help people feel at home in their own kitchens and learn whatever I can about food. Cooking Boulder is a community based recipe share website for the home cook.”

I am so honored that she would include Lillabee, but I wondered why she loves baking with Lillabee, even though she doesn’t have food allergies. She said: “I don’t have to eat Allergy-Free, I am one of the lucky ones. Lillabee is the only gluten free product I have ever tried that fools and satisfies everyone”. Wow! What a complement! Thanks, Dana!

Last week, Dana created this recipe from a box of Lillabee Anytime Muffin Mix. Here’s what she wanted to share about her inspiration for the recipe…

“I had donut holes on my mind and wanted to make a bite size snack that would amaze people.  I took the Lillabee Pumpkin Pecan Tea Bread recipe using the Anytime Muffin Mix , rolled them into balls then into cinnamon sugar mix.  Not quite donut holes, more like mini muffin tops.  They were good enough to eat for dessert, and the satisfaction of turning people on to something new never gets old!”

Thanks so much, Dana! I’m looking forward to creating something very special for Valentine’s day to share on the Cooking Boulder website. Stay tuned Lillafans!!

Also, check out this post on Cooking Boulder for Lillabee Gingerbread Cake with MMLocal Pear Compote.

 

Caribben Cake

The Caribbean Cake is one of the most popular Lillabee treats among the Whole Foods Market crowd.  We frequently will make this cake when we demo our yellow cake mix at WFM because everyone absolutely loves it.  I agree, as this cake is simply delicious!  The tropical flavors pair so well that it is completely irresistible; I can’t help but snag my own samples when I demo it.   I’ve finally posted the recipe so that you can make your own Caribbean Cake at home.  Enjoy and Happy Baking! 

  •  Lillabee Yellow Cake Mix
  • 3/4 Cup Milk
  • 1 tsp Vanilla
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1/4 Cup + 2 Tbls Margarine or Butter at room temperature
  • 2 large eggs at room temperature
  • 1/3 Cup shredded Coconut, plus more for decoration
  • 1/3 Cup shredded fresh Mango (I buy the frozen mango and then puree it in a food processor)
  • Zest of 1 Lime

Prep: Place rack in center of the oven and preheat the oven to 325 degrees F.  Lightly grease cake pan or cupcake tins.

Make: Combine milk, vanilla, and lemon juice or vinegar and set aside.

Beat butter or margarine with hand-held or standing mixer until smooth.  Pour contents of bag marked sugar and increase mixer speed to medium.  Add eggs, one at a time, beating each for 20 seconds.

Reduce mixer speed to low and pour in contents of second bag alternating with the milk mixture.  Mix until smooth.  Slowly fold in the coconut and mango with a spatula until fully incorporated.  Finally, fold in the lime zest.  Pour batter evenly into the prepared cake pan, or cupcake tins.

Bake: Bake cake for about 35-40 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.  If making cupcakes, bake for about 20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean.  Let the cake cool 5 minutes in the pan before transferring to a serving plate.

Top this cake with the  Lillabee gf/df “butter cream” frosting recipe and sprinkle more shredded coconut on top for decoration.  Another idea is to substitute the vanilla extract in the Lillabee gf/df “butter cream” frosting recipe for coconut extract.  Enjoy!

Apple Pie Cookies

I eat a lot of apples.  Each morning I start my day by eating an apple and cinnamon.  Apples are my favorite fruit, and thankfully I never get sick of them. 

I was recently flipping through the food section of the Denver Post Newspaper and found an awesome recipe for Apple Pie Cookies.   Considering how much I love apples, I had to try it out.   I adapted the recipe to make it both gluten and dairy free.  I also reduced the amount of sugar to make it a bit more nutritious. 

These cookies are extremely addictive, however, with so much apple packed into them they are a healthier dessert option, so enjoy.

  • 1 box Lillabee Yellow Cake Mix
  • 1/2 cup softened Margarine (butter)
  • 1 cup packed Brown Sugar (or the white sugar bag supplied in the Lillabee Cake mix)
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/4 tsp ground Cloves
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/3 + 2 Tbls Milk (cow, rice, almond etc.)
  • 1 cup grated Apples (Fuji apples work great)
  • 3/4 cup chopped Walnuts

Caramel Glaze

  • 2 Tbls Margarine (Butter)
  • 2 Tbls Brown Sugar
  • 3/4 cup Powdered Sugar
  • 3 Tbls Milk (cow, rice, almond etc.)

Prep:  

Line a few baking sheets with parchment paper and preheat the oven to 350 degree F.

Make:

Mix the spices and salt with the Lillabee flour mixture from the cake mix in a separate bowl and set aside.  Cream margarine and brown sugar (or the white sugar from the Lillabee cake mix) on medium speed for about 2 minutes.  Scrape down the edges with a spatula and then add the egg and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Scrape down the edges of the bowl with a spatula when necessary.  Add the milk and continue to mix the dough on medium speed.   Gently stir in, using a spatula or wooden spoon, the grated apple and chopped nuts.  Once the batter is smooth, scoop spoonfuls of batter onto the lined baking sheets.  These spoonfuls should be circular and approx. 1-2 inches wide.   Make sure not to scoop the cookies too close together, as the cookies may spread out a bit when baking.

To make the Caramel Glaze, first melt together the margarine/butter and the brown sugar in a saucepan over medium heat for about two minutes.  Remove the glaze from the heat and add the powdered sugar and half of the milk, stirring before adding the rest of the milk.  Mix with a whisk until the powdered sugar is completely incorporated and the glaze is smooth. 

Bake:

Bake the Apple Pie Cookies at 350 degree F for 11-13 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the cookies cool before topping them with the glaze.  Once the cookies are cool, spoon a little of the Caramel Glaze over the top of each cookie.  Make sure the glaze is still warm so that it can spread across the top of the cookies. Sprinkle cinnamon on top of the glaze if desired.  Let the glaze cool before eating.

 Enjoy and Happy Baking!

Gingersnap Waffles

Gingersnaps are my absolute favorite cookies.  I could eat them everyday to be honest.  There is a super cute bakery up in the Colorado Mountains that sells the best gingersnap cookies.  Their gingersnaps are literally the size of my head and capture the winter flavor perfectly.  I recently stopped by the bakery with a friend hoping for a sweet gingersnap cookie, however a little boy ordered the last one right before us.  Don’t worry, I didn’t steal the kid’s cookie or anything, but I was pretty bummed.   We ended up ordering a different flavor cookie, and I decided to experiment with my own gingersnap creations instead.  One of my favorite results was the Gingersnap Waffle recipe.  These waffles are not overly sweet, but they have a ton of flavor.  With so many spices in them as well, they are actually quite nutritious.  I like to serve these waffles with bananas, agave nectar and a dab of butter (margarine).  I hope you enjoy, and if you are ever in Colorado be sure to stop by the local Breckenridge bakery for a sweet gingersnap cookie.

  • 1 large Egg
  • 2/3 cup Milk (rice, almond, cow etc.)
  • 1 Tbls Canola Oil
  • 1 Tbls Molasses
  • 1 Cup Perfect Waffle Mix
  • 1/2 tsp Ginger
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Cloves

Prep: In a bowl, whisk together the egg, milk, oil and molasses.  In a separate bowl, whisk together the waffle mix and spices.  Slowly add the dry mixture to the wet mixture and whisk to combine.  Let the batter stand for 2-5 minutes.

Make: Pour the batter onto the hot waffle iron.  The waffles are done when light golden brown on edges, however consult your waffle iron for best results. 

German Chocolate Cake

German Chocolate Cake is actually a classic American dessert.  I initially was fooled myself and thought the cake originated in Germany; however, I was wrong.   The cake actually is named after an American chocolate maker named Sam German who created a dark baking chocolate in 1852.  The cake was named the German Chocolate Cake in his honor.  This dessert is hugely popular in America and around the world today.
I recently had a delicious German Chocolate Cake at a holiday party.  Ever since I had the cake, I’ve been wanting to recreate the dessert with a Lillabee mix.  I was a little worried that it would be hard to make a GF/DF German Chocolate topping for the cake, however it was actually quite simple.  The coconut milk is a great replacement for the cream and adds a great flavor to the topping.  This cake will make a nice finish to any meal or occasion.  Enjoy!
 
German Chocolate Topping
  • 4 Egg Yolks
  • 1 can Organic Coconut Milk
  • 1 1/2 tsp Vanilla extract
  • 1 1/2 cup Sugar
  • 3/4 cup margarine
  • 1 package of Organic Unsweetened Coconut Flakes
  • 1 1/2 cup Chopped Pecans
 
Chocolate Cake
  • 1 box Lillabee Classic Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
 
PREP:
Preheat oven to 350 degrees F and grease a 9-inch cake pan.
 
MAKE:
First prepare the German Chocolate topping.  In a large saucepan, whist together the egg yolks, coconut milk and vanilla until incorporated.  Then add the sugar and margarine.  Cook over medium heat for about 12 minutes or until golden brown.  Make sure to stir the mixture constantly.  Once the mixture is golden brown, add the chopped pecans and coconut.  Continue to stir over heat for 1-2 minutes.  Remove the German Chocolate topping from the heat and set aside to cool.
 
While the German Chocolate topping is cooling, prepare the chocolate cake.  Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, vanilla extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
 
BAKE:  
Pour the batter into the prepared cake pan and bake for about 35 minutes, or until a toothpick comes out clean.  Let the cake cool 5 minutes in the pan before removing.  
 
Once the cake is cool, slice the cake horizontally making two cake rounds.  Place one of the chocolate cakes in the middle of a cake platter.  Top the cake with some of the German Chocolate topping and then put the other cake on top of it.  Put more German Chocolate topping on the top of the chocolate cake.  You can spread the topping around the sides of the cake if you want.

Cranberry Coffee Cake

This Cranberry Coffee Cake is moist, delicious and extremely festive.   It is made with homemade cranberry sauce, which is a treat in and of itself.  For the last five years, my family and I have eaten this breakfast cake on Christmas morning.  We no longer call it Cranberry Coffee Cake, but instead our family calls it “Christmas Morning Coffee Cake.”   A helpful tip for this cake is that it can be made ahead of time.  Each year my mom and I actually make this coffee cake on Christmas Eve and refrigerate it over night until we bake it on Christmas morning.  Preparing the cake ahead of time makes Christmas morning a lot more relaxed for us cooks because we don’t have to worry about making anything on Christmas morning.  Instead, we just pop the cake in the over and open presents with the family while the coffee cake bakes.  This Cranberry Coffee Cake can be enjoyed all winter long, yet it is quite a nice treat on Christmas day.  The sweet smell of cinnamon and cranberries will fill your house, making your holiday morning even more lovely. 

This is one of my all-time favorite treats to make.  I hope you enjoy this Cranberry (Christmas Morning) Coffee Cake as much as I do.

Homemade Cranberry Sauce

  • 1 12oz bag of fresh Cranberries
  • 1/2 cup Orange Juice
  • 1/2 cup GF Apricot Jam
  • 1/4 cup + 2 Tbls Sugar (from Lillabee Anytime Muffin Mix)
  • 1/2 tsp Ginger
  • 1 tsp Cinnamon

Coffee Cake Base

  • Lillabee Anytime Muffin Mix (sugar and flour mixtures)
  • 3/4 Cup Milk (Almond/Rice/Cow/Soy)
  • 1 tsp Vanilla
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1/4 Cup + 2 Tbls Margarine or Butter at room temperature
  • 2 large Eggs at room temperature
  • 2 large Bananas
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon

Pecan Crumble

  • 1/2 cup packed Brown Sugar
  • 1/2 cup chopped Pecans
  • 2 Tbls Flaxseed Meal
  • 2.5 Tbls melted Butter/Margarine

Prep:

Place rack in center of the oven and preheat the oven to 350 degrees F.  Lightly grease a 9×12 pan and set aside.

Make:

Prepare the homemade cranberry sauce first so that it can set up.  To make the sauce, just combine all the ingredients in a large pot and bring the mixture to a boil.  Reduce heat to medium and continue to stir for about 8 minutes until the berries pop and the sauce starts to thicken.  Once this happens, turn off the heat and let the cranberry sauce cool.  It will thicken a lot more while it cools.  

While the cranberry sauce cools, prepare the coffee cake.  First combine milk, vanilla, and lemon juice or vinegar and set aside.

Beat butter or margarine with hand-held or standing mixer until smooth.  Pour in the remaining contents of the bag marked sugar (1/2 cup + 2 Tbls sugar) and increase mixer speed to medium.  Add eggs, one at a time, beating each for 20 seconds.

Reduce mixer speed to low and pour in contents of the Lillabee flour bag alternating with the milk mixture.  Mix until smooth.  Mash the two large bananas with a banana masher or fork.  Add the cinnamon and nutmeg to the mashed bananas and then slowly mix them into the cake batter.  Once the bananas are mixed into the batter, fold in 1/2 cup of the cooled homemade cranberry sauce.  This will make the batter turn a slight pick color.  Pour the batter into the prepared baking dish and smooth out the top of the cake with a greased spatula. 

Top the coffee cake evenly with 1 cup of the prepared, cooled cranberry sauce. You can add the rest of the sauce if you want, however the finished coffee cake may be a bit tart if you add too much sauce.   Top the cranberry sauce with the homemade pecan crumble.  To make the pecan crumble simply combine all the ingredients (butter, brown sugar, flaxseed, and pecans) and stir.  Try to evenly disperse the crumble over the cranberry sauce.

Bake:

Bake coffee cake about 35 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.  Let the cranberry coffee cake cool before serving.  Enjoy!

 

Chunky Monkey Chocolate Banana Bundt Cake

My older brother has always loved chocolate and bananas.  We grew up celebrating his birthday each year with his favorite Chunky Monkey Chocolate Chip Banana Bundt Cake.  It is a really delicious dessert which can be served on its own or with some fresh vanilla ice cream.  It is really quite simple honestly, but trust me when I say you will impress everyone with this sweet treat.  You can always add chopped walnuts to this cake if you desire, but the chocolate banana cake itself is quite enough to satisfy any sweet tooth.  I hope you enjoy this lovely cake just as much as my older brother does. Happy Baking.

  •  Lillabee Yellow Cake Mix
  • 3/4 Cup Milk
  • 1 tsp Vanilla
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1/4 Cup + 2 Tbls Margarine or Butter at room temperature
  • 2 large eggs at room temperature
  • 2 large bananas
  • 3/4 cup DF/GF Chocolate Chips (Enjoy Life semi-sweet Chocolate Chips work great) plus more to drizzle on the top of the cake
  • 1/2 cup chopped walnuts (optional)

Prep: Place rack in center of the oven and preheat the oven to 325 degrees F.  Lightly grease bundt pan and set aside.

Make: Combine milk, vanilla, and lemon juice or vinegar and set aside.

Beat butter or margarine with hand-held or standing mixer until smooth.  Pour contents of bag marked sugar and increase mixer speed to medium.  Add eggs, one at a time, beating each for 20 seconds.

Reduce mixer speed to low and pour in contents of second bag alternating with the milk mixture.  Mix until smooth.  Mash the two large bananas with a banana masher or fork and slowly mix into the batter.  Once the banana is mixed into the batter, fold in the chocolate chips (and walnuts if you are adding them).   Pour batter into the prepared bundt pan and smooth out the top with a greased spatula.

Bake: Bake cake 35-40 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.  Let the bundt cake cool 5 minutes in the pan before transferring to a serving plate.

Once the bundt is cool, drizzle melted chocolate over the top. Serve with ice cream or whipped cream if desired.  This cake can be consumed as a breakfast cake as well.  Store in an airtight container.  Enjoy!

 

 

Double Chocolate Peppermint Cupcakes

 

Have you been wondering what to do with all of those left over candy canes? Crush them into tiny pieces and sprinkle on top of these heavenly cupcakes.

I am a HUGE fan of chocolate mint combos, so this cupcake recipe might just be my favorite Lillabee creation of the winter season. The cupcakes are moist and chocolaty and the frosting is rich and fudgy. The hint of mint makes them pure perfection in my book. And the crushed candy canes are so fun and whimsical. Yep, they make me happy. 

Happy Holidays and Happy Baking!

  • 1 box Lillabee Classic Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp peppermint or vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
 
PREP:
Preheat oven to 350 degrees F and line 24 muffin tins with paper cupcake liners.
 
MAKE:
Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, peppermint extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
 
BAKE:  
Pour the batter equally into the cupcake tins and bake for about 20 minutes, or until a toothpick comes out clean.  Once the cupcakes are in the oven, make the Lillabee chocolate gf/df “butter cream” frosting recipe, but substitute peppermint extract for the vanilla extract.  
 
Let cupcakes cool for 5 min in the tins, then transfer to wire cooling rack to cool completely before frosting.  Sprinkle crushed candy canes on the top of the frosted cupcakes and enjoy!  
 

 

 

Rocky Road Brownie with Graham Cracker Crust

 

Hooray! Winter is finally here! When the snow falls and the temperature outside drops, I love to retreat to my kitchen to warm my home with the heavenly aromas of fresh baked sweet treats. Lately, I have been dreaming of toasted marshmallows around an open fire. Which, lead me to memories of s’mores as a child and then, rocky road candy. Random, I know, but I haven’t been able to get it off of my mind. Chocloate, peanuts, marshmallows, graham crackers…. Yes, please! So check out this delightful brownie creation. These treats are so simple and delicious! I think brownies are the perfect everyday indulgence. You don’t need a special occasion to enjoy a rich fudgy rocky road brownie. So go ahead, enjoy!

  • 1 box Lillabee Fudgy Brownie Mix 
  • 1 1/2 cups gluten free graham crackers (crushed very fine into crumbs)
  • 6 Tbsp. butter or margarine
  • 1 Tbsp. sugar
  • 1/4 c. mini chocolate chips or chopped dark chocolate
  • 1/4 c. chopped peanuts (optional)
  • 1/3 c. mini marshmallows

For graham cracker crust: 

Preheat oven to 375. Line 9×9 baing pan with aluminum foil leaving extra hanging over on two sides. Grease foil. Chop graham crackers into fine crumbs using your food processor, or place in a plastic baggie and crush with a rolling pin. Combine graham crumbs with 1 Tbsp. sugar and 6 Tbsp soft butter/margarine until well combined. Transfer into your 9×9 foil lined square baking pan and press a thin layer into the bottom of pan with your fingertips. Bake graham cracker crust for about 8 min., or until the edges begin to brown.

Remove from oven and let cool as you make fudgy brownie batter as directed on the back of the Lillabee box. Reduce oven temp to 350.

 

Transfer fudgy brownie batter into the graham cracker crust. Gently spread batter around using a spatula. 

Here’s a Lilla-tip: Use a greased rubber spatula to spread the thick and rich brownie batter evenly in the pan. You can use a little melted butter/ margarine or non-stick spray oil of your choice. It works like a charm every time. 

Bake brownies for approximately 20 minutes, until toothpick inserted one inch from edge comes out mostly clean with some fudge. Brownies are always more fudgy when a little underdone.

Remove from oven and top with chopped peanuts, mini marshamallows and mini chocolate chips. Bake for 3 min, or until marshmallows puff and brown slightly. In these photos I did not chop the peanuts… They seemed too chunky. Next time I will definitely chop them into very small pieces and sprinkle all over the top.

Let cool for 10-15 minutes, lift from pan by using the longer sides of foil as handles. Let cool completely. Cut into squares and share with someone you love.

Happy Baking!

 

 

 

 

 

 

 

Caramel Pumpkin Cookies

Caramel Pumpkin is one of my favorite flavor combinations!  These pumpkin cookies are light, fluffy and completely delicious.  When the cookies are topped with the caramel glaze, they make for the perfect afternoon snack or evening dessert.  They can also be eaten as breakfast cookies;  quite frequently I wake up and can’t help but munch on the previous evening’s desserts, especially if I make these cookies!  Regardless of when you eat these Caramel Pumpkin Cookies, there is no doubt you will enjoy them.  

Pumpkin Cookies:

  • 1 Box Lillabee Yellow Cake Mix
  • 1 Cup Margarine (or butter)
  • 1 Cup Pumpkin
  • 1 Egg
  • 1 Tsp Cinnamon
  • 1/2 Tsp Pumpkin Pie Spice

Caramel Glaze:

  • 3 Tbls Margarine (or Butter)
  • 4 Tsp Rice Milk (or any other type of milk)
  • 1/2 Cup Brown Sugar
  • 1 Cup Powdered Sugar
  • 1 Tsp Vanilla Extract

Prep:  

Line a few baking sheets with parchment paper and preheat the oven to 375 degree F.

Make:

Mix the spices with the Lillabee flour mixture from the cake mix in a separate bowl and set aside.  Cream margarine and sugar (from the Lillabee cake mix) on medium speed for about 2 minutes.  Add the pumpkin and continue to mix.  Scrape down the edges with a spatula and then add the egg and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Scrape down the edges of the bowl with a spatula when necessary.  Once the batter is smooth, scoop spoonfuls of batter onto the lined baking sheets.  These spoonfuls should be circular and approx. 1-2 inches wide.   Make sure not to scoop the cookies too close together, as the cookies may spread out a bit when baking.

To make the Caramel Glaze, first melt together the margarine/butter and the milk in a saucepan over medium heat.  Once this mixture is completely melted, reduce the heat and add the brown sugar.  Mix for about 1-2 minutes more, until the brown sugar is dissolved.  Add in the vanilla and continue to stir.  Turn off the heat completely and slowly add the powdered sugar.  Mix with a spatula or whisk until the powdered sugar is completely incorporated and the glaze is smooth. 

Bake:

Bake the Pumpkin Cookies at 375 degree F for 11-13 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the cookies cool before topping them with the glaze.  Once the cookies are cool, spoon a little of the Caramel Glaze over the top of each cookie.  Make sure the glaze is still warm so that it can spread across the top of the cookies.  Let the glaze cool before eating.

 Enjoy and Happy Baking!

Pumpkin Pecan Tea Bread

I LOVE pumpkin.  I love the color, the texture, the smell and, most importantly, the taste.  Whenever anyone asks what my favorite food is, I always respond by saying “anything pumpkin”… and this is the honest truth.  Pumpkin Bread is by far my favorite type of bread and I love making it.  I grew up eating Pumpkin bread, and today I am still completely hooked.  My mom would make our first pumpkin bread of the year in early Fall and we would continue devouring the bread until the Spring.  I reworked my mom’s recipe into a delicious GF/DF Pumpkin Pecan loaf, which I made with the Lillabee Muffin Mix.  Although I made the recipe with pecans, you can omit them or even substitute them with cranberries, raisins, or any other type of nut.  Enjoy this delicious bread!

 

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1 Cup Margarine (or Butter)
  • 1 Cup Pumpkin Puree
  • 1 Egg
  • 1 Tsp Cinnamon
  • 1/2 Tsp Pumpkin Pie Spice
  • 3/4 Cup Chopped Pecans (optional; can substitute dried fruit or other types of nuts)

Prep:  Spray a large loaf pan with canola oil or use margarine/butter to grease the pan.  Preheat oven to 375 degree F.

Make: Mix the spices with the Lillabee Flour mixture in a separate bowl and set aside.  Cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes.  Add the pumpkin and continue to mix.  Scrape down the edges with a spatula and then add the egg and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Scrape down the edges of the bowl with a spatula when necessary.  Fold in the chopped pecans at the end with the spatula.  Pour the batter into the prepared loaf pan and smooth out the top with the spatula.  You can also sprinkle the top of bread loaf with additional pecans if interested.  

Bake: Bake the Pumpkin Pecan Bread at 375 degree F for about 50 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the bread rest in the pan for about 5 minutes on the counter after baking before removing the bread from the tin.  Enjoy!! 

**This recipe can be made into Pumpkin Pecan Muffins as well; just prepare a muffin tin and bake about 18-20 minutes at 375 degrees instead.

 

Chocolate Peppermint Cake

Chocolate Peppermint Cake… enough said.  This cake is rich, decadent and extremely festive.  Every year I count down the days until Peppermint Mochas and Peppermint Hot Chocolates (dairy & soy free, of course!) are available in the coffee shops.  I love the flavor combination, so I made the holiday drink into a cake.  Enjoy!

  • 1 box Lillabee Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp peppermint or vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
 
Prep:
Preheat oven to 350 degrees F and spray two circular 8-inch cake pans with canola oil.
 
Make:
Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, peppermint extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
 
Bake:  
Pour the batter equally into the two cake pans and bake for about 30 minutes, or until a toothpick comes out clean.  Once the cake is cool, make the Lillabee gf/df “butter cream” frosting recipe, but substitute peppermint extract for the vanilla extract.  Spread the frosting in between the two cake layers and on top.  Sprinkle crushed candy canes on the top of the cake and enjoy!  
 

Vegan Cinnamon Rolls

 I can’t imagine the holiday season without Cinnamon Rolls!  When I was younger, my mom would arrange the cinnamon rolls in the shape of a Christmas tree and we would “decorate” the tree with fruits and other various toppings.  I enjoyed decorating them and absolutely loved waking up to the sweet cinnamon smell!  With this being said, I had a huge urge to make some yummy Lillabee Cinnamon Rolls so that we could enjoy them this holiday season.  They are quite a simple fix and extremely delicious.  I hope you enjoy them and can make your own Christmas Cinnamon Roll memories this holiday season. 

Cinnamon Roll Dough Ingredients:
  • 1 box of Lillabee muffin mix
  • 2 tbls sugar (from the Lillabee muffin mix)
  • 3 tbls margarine
  • 2/3 cup rice milk 
 
Cinnamon Roll Filling Ingredients:
  • 4 tbls margarine
  • 3/4 to 1 cup sugar (from the Lillabee muffin mix)… add sugar according to desire
  • 2 tsp cinnamon
  • 1 tsp all-spice/pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1/2 cup finely chopped pecans (optional)
 
Vegan Cream Cheese Icing Ingredients:
  • 1/3 cup + 1 tbls margarine
  • 1/2 container Tofutti Vegan Cream Cheese
  • 1 1/2 cup powdered sugar
  • 1 tsp GF vanilla extract
OR, if you prefer a soy-free frosting, you could try the Lillabee gf/df “butter cream” frosting recipe
 
Prep:
Preheat oven to 400 degrees F.  Spray either a muffin tin or a circular oven-friendly dish with canole oil baking spray.
 
Make:
Mix the bag of flour from the muffin mix with 2 tbls of the sugar from the sugar bag with a whisk.  Using a pastry cutter (or your hands if necessary), cut the margarine into the flour/sugar mixture.  Add the milk and mix using a spoon or spatula.  If the dough seems sticky, add some rice flour until the dough is no longer sticky.  Roll the dough into a rectangular shape about 1/3 inch thick on a flat surface that is lightly coated with rice flour.  Once the dough is shaped, prepare the filling.  
Cut the margarine into the sugar (from the Lillabee mix) with a pastry cutter.  Once the margarine is completely incorporated, add the spices and mix thoroughly with a spoon.  Sprinkle this mixture evenly over the prepared dough.  Then sprinkle the pecan pieces on top of the sugar mixture.  Make sure all toppings are evenly dispersed. Roll the dough and filling into one large roll, and try to keep all the filling inside the bun when rolling.  With a sharp knife cut the dough into 6 or 10 even strips. 
To make the Vegan Cream Cheese Frosting, first mix the margarine and tofutti with a hand held mixer on medium-low speed together until smooth.  Add the powdered sugar in three additions.  Make sure to mix well after each addition.  Mix in vanilla at the end.  The texture should be smooth and creamy.  
 
Bake:
Place the rolls in the prepared ban and bake for 20 minutes.  Once the cinnamon rolls are done, let them cool for 10 minutes before frosting.  To frost, place a spoonful of frosting on each cinnamon roll and enjoy!
 These breakfast treats are best enjoyed the day of baking, but can be consumed a few days after baking as well.  They can also be served as a dessert with vegan cinnamon or vanilla ice cream. Store in airtight container.

 

Vegan Carrot Cake Pancakes

 

I have always loved Carrot Cake, so the other day I decided to experiment with a Carrot Cake Pancake.   Not only were they delicious, but they actually were quite nutritious.  I ended up liking the pancakes so much that I made them the following morning for some family friends.  I hope you enjoy them as much as I did! Happy Baking!

  • 1 1/2 cup Lillabee Pancake Mix
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 3/4 cup Shredded Carrot
  • 1/4 cup Shredded Pineapple
  • 1 cup + 2 tablespoons Rice/Almond Milk
  • 3 tablespoons Canola Oil + more for the skillet pan
  • 1/3 cup Toasted and Chopped Pecans + more for garnish
  • 1/4 cup Golden Raisins + more for garnish
  • agave nectar for serving

Prep:

 Heat a large skillet over medium heat and brush it with oil.

Make:

 In a large bowl, whisk together the pancake mix, cinnamon, nutmeg and salt. Add the milk and oil and whisk to combine.  Stir in raisins, pineapple, carrots and pecans until well combined. 

Bake:

 Form each pancake by dropping 1/3 cup of batter onto the skillet.  Cook until golden on the bottom and then flip the pancake for a few more minutes.  Repeat with the remaining batter.  This recipe should make about 8 medium, hearty pancakes. Enjoy by topping with more pecans, raisins and agave nectar if desired.

 

Vegan Banana Flax Muffins (or tea bread)

 
  • 1 box lillabee muffin mix
  • 2 tsp GF vanilla
  • 1/4 + 2 T margarine
  • 3/4 cup rice milk
  • 2 tsp apple cider vinegar
  • 2 medium bananas (mashed) approx 3/4 cup mashed bananas
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice/pumpkin pie spice
  • 1/4 cup flaxseed meal
  • 1/2 cup cranberries or chopped walnuts (optional)
 
Follow instructions on the back of the box for the Lillabee Anytime Muffin Mix.  Mix the spices with the flour mixture and set aside.  Add the mashed bananas instead of the eggs after mixing the margarine and sugar together.  Mix in flaxseed meal and any other optional ingredients at the end.  Bake at 350 degrees F for about 20 min. 
 
For Vegan Banana Flax Tea Bread, pour batter into a well greased bread pan.  Bake at 350 degrees F for about 40-50 minutes.  
 

The Makerie is coming soon…

It’s almost time for the Makerie!!! Let’s celebrate with Lillabee Cinnamon Swirl Coffee Cake!!

Good news, fellow crafters! The Makerie is now open for registration for 2013! For those of you that don’t know about the Makerie Creative Retreat here in Boulder, you MUST spend some time on their lovely website. Last year, I attended Aran Goyoaga’s food styling and photography class and the whole experience gave me the warm and fuzzies. (Aran is the creator of Cannelle et Vanille food blog and my culinary and style idol).  I came home and declared that “I found my people!”.

The Makerie is a creative gals dream come true. 

 

 

So, in honor of the up and coming Makerie retreat, I am reposting the Lillabee Cinnamon Swirl Coffee Cake recipe and adding some photos that were taken last year by my classmate Anne Weil of Flax & Twine. Thanks for your beautiful images Anne! 

For Cinnamon Swirl Coffee Cake:

Follow directions on the back of the Lillabee Classic Yellow Cake Mix.

Reserve 1/4 of the batter and mix in 3-4 Tablespoons of cinnamon. Pour half of the yellow cake batter into an 8″ or 9″ greased. Next pour the cinnamon batter on top in 2 or 3  long strips. Now pour the rest of the yellow cake batter over top of the cinnamon strips.

 

Use a knife to draw zig zag lines through the batter to swirl the cinnamon in the center. Bake as directed.

For Cinnamon Crumble Topping:

In a bowl, combine 1 cup of brown sugar, 3 Tablespoons of cinnamon, a pinch of salt and 1/4 cup of melted butter or your favorite dairy free butter substitute. You could also add 1/4 cup of dried fruit, or if you don’t have any nut allergies, try 1/4 cup of chopped pecans or walnuts. (You might want to use your hands for the next part.) Add 1/4 cup of Lillabee Perfect Pancake/Waffle Mix (rice flour would work too) and mix or squeeze the ingredients between your fingers until well combined. The consistency of the topping should be in large clumps and looks crumbly. If it is a little too wet, just keep adding pancake mix (or rice flour) 1 Tablespoon at a time until you achieve the desired consistency. If it gets too dry you can always add more butter. Crumble the topping over the batter in the cake pan, then bake as directed.

Happy Baking!

Lillabee Shortcake with Cherry Peach Compote and Whipped Coconut Cream

Last month, we had the great honor of being featured in a farm to table dinner with Chef Katie B. of Eat Catering at the Lyons Farmette. In a word, WOW! It was a fantastic event! A perfect evening of bluegrass music, delicious farm fresh foods, a charming venu and a sweet finish to the night with Lillabee Coconut Shortcake. To read about my creative journey click here to go to the lillablog. 

 

A huge thank you to Katie from Eat Catering for including Lillabee in this most spectacular event, our friends at MMLocal for joining us on the menu and Casie Zalud for sharing these gorgeous photos. We can’t wait to do it again next year!!

Here’s what I whipped up for dessert… a Lillabee spin on a classic summertime shortcake. I hope you enjoy this recipe as much as I enjoyed creating it.

FOR SHORTCAKES: This can be made up to one day in advance and stored at room temperature. In a large bowl, combine the following dry ingredients and whisk together: 

1 flour pack from a Lillabee classic yellow cake mix 
3 tbl sugar (from Lillabee classic yellow cake mix sugar pack) 
1 1/2 tbl cornstarch 
1 tsp baking powder 
1/4 tsp baking soda 
1/2 tsp salt 
1/4 tsp ground ginger 
1/4 tsp cinnamon

In another bowl whisk together the following wet ingredients: 

2/3 c full fat coconut milk 
1 Tb butter or margarine (we like Earth Balance buttery spread), melted and cooled (still liquid) 
2 Tb coconut oil, melted and cooled (still liquid) 
Zest and juice of half a lemon (zest finely minced) 
2 tsp vanilla 
1 egg

 

Mix dry and wet ingredients together with a wooden spoon until combined completely.  Place dough in the refrigerator for about 20 mins to chill the oils. With a food proportioning scoop, scoop balls of shortcake and form into patties that are lightly flattened. Brush shortcakes with either more coconut milk or heavy cream and  sprinkle 1-2 Tablespoons of sugar from Lillabee Classic Yellow Cake Mix sugar pack. Bake at a 400 degree oven for 15-20 minutes until golden brown. Transfer to wire cooling rack and let cool. Makes 6-8 shortcakes.

FOR CHERRY PEACH COMPOTE: This can be made up to 2 days in advance and kept refrigerated.
Combine 1 1/2 cups of fresh pitted cherries and 1 cup of thinly sliced fresh peaches (or MM Local’s Western Slope peaches) with the remaining sugar from the Lillabee Classic Yellow Cake sugar pack, 1tsp vanilla extract and juice and zest from 1/2 lemon. Let sit for atleast one hour. You can substitute any fresh or drained frozen fruit for this recipe.

 

FOR WHIPPED COCONUT CREAM: make this fresh up to 4 hours in advance and keep refrigerated. Whipping coconut  milk into coconut cream can be tricky.Most folks find that they need to try it a few times before they get it just right. If you don’t get it right the first time, don’t fret. You can serve it anyway and call it coconut creme anglaise (like mine in the picture)! It will still be delicious!! :) One important note, I do not recommend using vanilla extract. It often thins the coconut fat and the mixture does not whip well. You can use powdered vanilla or vanilla bean extract as listed below, or omit vanilla entirely.

2 cans full fat coconut milk (13.5 oz cans) – unflavored and unsweetened 
1/3 cup powdered sugar or to taste 
1 Tbsp of powdered vanilla extract or vanilla bean extract (optional)

Chill the cans of coconut milk overnight in the fridge. Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans. Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy, approximately 1 minute. Add powdered vanilla or vanilla bean extract, then gradually beat in the powdered sugar. Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for 2 hours until the mixture firms. Serve chilled.

*For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit)

Happy Baking!

 

Double Chocolate Mint Brownies

Hey there chocolate mint lovers!

Here is a fun and simple twist on our already delicious fudgy brownies. These double chocolate mint brownies remind me of Girl Scout Thin Mint cookies, only chewy… YUMMY!

The trick to making them really minty is in the peppermint oil. It turns out that not all peppermint oil extracts are created equally. My friend and pastry chef, Kim Boos at Tee&Cakes clued me in on this. Kim recommended Lorann Oils Natural Peppermint Oil available locally in Boulder at Peppercorn or online. But take caution… This stuff is CONCENTRATED! It even says on the bottle “keep out of reach of children”. A few drops goes a long way toward mint chocolate perfection.

Prepare brownies as directed on the back of the box, mix in 1/8 tsp of peppermint oil with the vanilla. Add chocolate chips with the contents of cocoa bag. Bake as directed. And remember, brownies are always best when slightly under-done. I always take them out early, then let cool completely to get them to set up (even though it’s hard to resist diving right in when they are warm and gooey).

Happy Baking!

Lillabee Soft Sugar Cookies for your Valentine <3

Nothing says “BE MINE” like baking a homemade sweet treat with someone you love. When I was a child I loved the craft of making, baking, decorating, and devouring sugar cookies with my Mom. So, now that I am a Mama, I decided there was no time like the present to create an allergy-friendly recipe to continue that tradition with my little girl. We had so much fun making and decorating our beautiful heart shaped sugar cookies… and just in time for Valentine’s day!

I prepared the dough ahead of time and let it chill overnight. The directions below are in 3 steps for roll out cookies, but if you are looking for a simple no fuss option,  just slice 1/4″ – 1/2″ thick medallions from the chilled dough, sprinkle with colored sugar and bake as directed. Either way, this is a super sweet treat to share with someone you love, on Valentine’s Day… or any day!  Approximately 2 dozen cookies.

  • 1 box Lillabee Classic Yellow Cake Mix
  • ½ cup Butter or Margarine (I use Soy Free Earth Balance)
  • 1 egg
  • 1 egg white
  • 1/2 tsp vanilla
  • 1 tsp cream of tartar

 

STEP ONE: Make dough ahead and chill:

In a medium bowl, combine entire package of Lillabee flour blend with 1 tsp of cream of tartar. Use a whisk to combine well. Set aside.

In the bowl of your standing mixer, cream butter/margarine and entire contents of Lillabee sugar package until fluffy. Add in eggs one at a time. Add vanilla. Mix until well combined.

Stir in the flour mixture by hand until well combined, taking care to not over mix.

Transfer dough to a large piece of wax paper. Use your hands to form a log shape. Wrap tight in the wax paper and twist the ends. Make sure that your dough is completely sealed inside the wax paper to prevent drying out.

STEP TWO: roll out dough, cut out cookies and bake.

Preheat oven to 375. Line 2 baking sheets with parchment paper.

Roll dough out on floured surface to 1/4″ thick and cut into your favorite shapes. As you arrange them on your baking sheet, allow room for them to spread.

Bake 6-8 min, until the cookies is slightly golden brown around the edges. As one is baking, cut and arrange cookies on the second sheet.

STEP THREE: make frosting and decorate cookies.

To frost and decorate, we used Lillabee Dairy-Free “Buttercream” frosting  (tinted shades of pink with pureed beets) and “Lets do…Sprinkelz Gluten Free/Vegan Carnival Sprinkles”.

The beautiful possibilities are endless. Have fun! Happy Valentines Day! Happy Baking!

Damien’s Vegan Carrot Cake

I recently had a request from a friend for a gluten free, vegan carrot cake recipe for her son Damien’s first birthday. No gluten, no eggs, no dairy…. NO PROBLEM! Lillabee to the rescue! What a pleasure and honor it was to create this recipe. It was just 6 months ago that we were celebrating the joyous milestone of our daughter Violet’s first birthday. Being a mother has been the most amazing experience of my life. There are moments of pure joy and moments of pure terror, yet every moment has been packed with more love that I have ever known. Selena, congratulations Mama! A very happy first birthday to Damien! And thank you for celebrating with Lillabee.

  • 1 box of Lillabee Anytime Muffin Mix
  • 1/2 c of pumpkin puree (i used organic canned)
  • 1/4c + 2 Tablespoons of room temp non-dairy “butter” (i used earth balance coconut spread, but their soy free buttery spread would be great too)
  • 1/4 c full fat coconut milk (from a can, not the coconut milk beverages. i used the whole foods 365 organic)
  • 1/2 c rice milk
  • 2 tsp apple cider vinegar or lemon juice
  • 1 tsp gf vanilla
  • 1 1/2 c. shredded carrots
  • 1/4 c raisins or any dried fruit (re-hydrate by soaking in very hot water for 5-10 min)
  • 1/4 tsp baking powder (NOT baking soda)

Preheat oven to 325. Grease a 9″ round cake pan very well (soy free earth balance buttery spread or spectrum non-hydrogenated shortening).

 In a small bowl, combine coconut milk, rice milk, vinegar or lemon juice and vanilla. Set aside.

Pour contents of the flour package from the Lillabee mix into a bowl. Use a whisk to blend in the 1/4 tsp of baking powder. Set aside.

In the bowl of your electric mixer combine “butter” and sugar. Mix in pumpkin puree and blend until smooth.

On low speed mix in 1/2 of the liquid mixture and mix until well combined. Mix in half of the flour blend an mix until well combined. Repeat with the remaining liquid, then the remaining flour.

Using a spatula, mix in the shredded carrots and raisins by hand.

Pour batter into greased pan and bake for 35-40 min. Mine took 40 min, but since all ovens are a little different it’s best to start checking it at 35 min, then every 5 min until a toothpick inserted in the center comes out clean.

 This will make a single layer 9″ cake. For a 2 layer cake, use 2 boxes of Lillabee Anytime Muffin Mix and double the recipe above. It can also be made as cupcakes using a muffin pan. Note, cupcake baking time will be shorter… probably 30-35 min.

 For frosting, I recommend our  vegan “butter cream” frosting recipe. If you want you could and add 1T of pumpkin pie spice to carry the yummy spices from the cake into the frosting. Either would be fantastic.

Paonia Pear Upside-Down Ginger Cake

 

 

What happens when Lillabee teams up with MM Local? A heavenly match made in Boulder! This delicious holiday tasty treat is surely one to share! You will impress any crowd with this show stopper.

 

  
  • 1 box Lillabee Classic Yellow Cake Mix 
  • 1 jar of MMLocal Paonia Pears
  • 2 large eggs
  • 1/4 c + 2 Tbsp butter/ Non-dairy butter substitute
  • 1 tsp gluten free vanilla 
  • 1/2 c milk (cow, rice, almond, soy, etc.)
  • 1 tsp apple cider vinegar or lemon juice
  • 1/4 c molasses 
  • 2 Tbsp fresh ground ginger
  • 2 Tbsp + 1 tsp pumpkin pie spice blend
  • 2 Tbsp black currants (optional)
  • 1 Tbsp spiced rum or pear brandy (optional)

Place rack in the center of oven and preheat to 325.

Grease a 9″ round pan. Slice pears and arrange in the bottom of cake pan. Add currants if desired. Reserve pear juice for glaze.

In a small bowl, combine milk, vinegar or lemon juice and vanilla. Set aside.

Open Lillabee sugar packet and measure out 1/4 cup. Discard this 1/4 c of sugar and use the remaining contents in the next step.

In the mixing bowl of your electric mixer combine remaining contents of Lillabee sugar packet, butter or non-dairy butter substitute, molasses, ginger and 2Tbsp pumpkin pie spice. Mix until combined, making sure to scrap the sides and bottom of bowl to incorporate all ingredients. Add eggs one at a time until combined. Add in milk mixture and Lillabee flour packet. Mix until just combined. 
 
Pour batter into cake pan over top of arranged pears and currants. Bake at 325 for 35-40 min. Since all ovens are slightly different, it is wise to check your cake at 30 min, then every 5 minutes until toothpick inserted in center comes out clean.
 
Make glaze: On stove top, combine pear juice, rum or brandy and 1 tsp pumpkin pie spice blend in a small sauce pan on low heat. Stir frequently until liquid reduces to approximately 2 Tablespoons. Remove from heat and set aside.
 
Let cool in pan for 15 min. Flip cake over onto a cooling rack. Brush glaze over top and sides of cake while still warm. Let cool completely. 

Transfer to a festive holiday cake plate and head off to the party.

Happy Holidays! Happy Baking!

The Lillababee’s Super Purple Pancakes

You are probably wondering who the “Lillababee” is. At birth, our now 16 month old daughter, Violet was given the nickname “Lillababee” by our great friend and talented designer, Elizabeth Winheld of Sweet Spark Design. And what do you think the Lillababee loves? Lillabee Perfect Pancakes, of course! So, how does a Mama make them even more fun and nutritious? By adding cherries to give them a all-natural purple hue and a boost of antioxidants, along with super foods, flax and chia seeds (for additional antioxidants, omega-3 fatty acids, calcium, iron, potassium, fiber and more). The delicious result is The Lillababee’s Super Purple Pancakes. Go ahead, serve these on Sunday and watch the whole family gobble them down with a smile.

Follow the directions on the back of the Lillabee Perfect Pancake box. Stir 1/4 cup of sliced fresh or frozen cherries, 2 tablespoons of ground flax seeds and 2 tablespoons of ground chia seeds into the batter. Pour and cook pancakes as directed on the box, and viola! Super Purple Pancakes!

For added fun, make mini-pancakes. Kids always love little things. Or pour two small pancakes and one larger pancake together to make the shape of Mickey Mouse. I usually make a few extras to freeze, then defrost later in the week for a quick nutritious snack that is great on the go.

And don’t forget, you can enjoy Lillabee Perfect Pancakes in two fabulous Boulder establishments, Centro Latin Kitchen (for Sat/Sun brunch) and The Buff any morning of the week.

Happy Pancaking!

Lillabee Cinnamon Swirl Coffee Cake

For Cinnamon Swirl Coffee Cake:

Follow directions on the back of the Lillabee Classic Yellow Cake Mix.

Reserve 1/4 of the batter and mix in 3-4 Tablespoons of cinnamon. Pour half of the yellow cake batter into an 8″ or 9″ greased. Next pour the cinnamon batter on top in 2 or 3  long strips. Now pour the rest of the yellow cake batter over top of the cinnamon strips. Use a knife to draw zig zag lines through the batter to swirl the cinnamon in the center.

Bake as directed.

For Cinnamon Crumble Topping:

In a bowl, combine 1 cup of brown sugar, 3 Tablespoons of cinnamon, a pinch of salt and 1/4 cup of melted butter or your favorite dairy free butter substitute. You could also add 1/4 cup of dried fruit, or if you don’t have any nut allergies, try 1/4 cup of chopped pecans or walnuts. (You might want to use your hands for the next part.) Add 1/4 cup of Lillabee Perfect Pancake/Waffle Mix (rice flour would work too) and mix or squeeze the ingredients between your fingers until well combined. The consistency of the topping should be in large clumps and looks crumbly. If it is a little too wet, just keep adding pancake mix (or rice flour) 1 Tablespoon at a time until you achieve the desired consistency. If it gets too dry you can always add more butter. Crumble the topping over the batter in the cake pan, then bake as directed.

Happy Baking!

Lillabee Vegan Pumpkin Flax Muffins

  • 1 box of Lillabee Anytime Muffin Mix
  • 1/2 cup of pumpkin puree (canned or from scratch)
  • 2 tsp. pumpkin pie spice blend (cinnamon, nutmeg, clove & ginger)
  • 3/4 cup of milk (rice, almond, etc.)
  • 2 tsp apple cider vinegar or lemon juice
  • 1/4 cup + 2 Tb butter substitute (non-hydrogenated margarine such as earth balance)
  • 2 tsp gluten free vanilla
  • 1/4 cup ground flax seed

Follow directions on the back of the Lillabee Anytime Muffin Mix box. Omit 2 large eggs. Instead of the eggs, substitute 1/2 c. pumpkin puree and pumpkin pie spice blend. Stir in ground flax seeds last.

Follow baking directions on box. Keep in mind that all ovens are slightly different. To ensure the perfect outcome, test with a toothpick at 25 min, then again every 5 minutes until toothpick inserted in the center of muffin comes out clean. Makes 12 delicious muffins.

Happy Baking!

Lillabee Vegan Mango Blueberry Bourbon Cobbler

  • 1 box of Lillabee Classic Yellow Cake Mix
  • 1 1/2 cup Blueberries
  • 1 cup Mangoes 
  • 8 Tb (1 stick) Butter / Non-hydrogenated Margarine 
  • 2 Tb Bourbon 
  • 1/2 tsp cinnamon 

Preheat oven to 375

Grease a 9″ round baking pan or pie plate and set aside.

Wash blueberries, slice mango and put fruit in a medium bowl. Measure 1/4 c sugar out of the Lillabee sugar bag and add to fruit along with 1 Tb of flour from the Lillabee flour bag and 2 Tb of bourbon. Let stand while you make the cobbler dough.

In a separate bowl, combine 3/4 cup of milk /non-dairy milk (rice,soy,almond,etc) with 1 tsp vanilla and 2 tsp apple cider vinegar or lemon juice.

In a third bowl, empty the remaining contents of the Lillabee flour mixture along with 2 Tb of sugar from the Lillabee sugar bag. Discard the rest of the sugar. Work 8 Tb butter/ margarine into the dry ingredients with your hands until you have pea sized crumbs. Then pour liquid ingredients over top and work in by hand or with spatula until combined, but lumpy. Do not over mix. This mixture should look like wet biscuit dough.

Pour fruit mixture into the bottom of greased pan, spoon cobbler dough on tip of fruit in 6-8 large lumps.

Put in oven and bake for 30-40 minutes or until fruit is bubbling and cobbler dough is golden brown.

Oh, a little ice cream or rice dream is always a welcome addition to this tasty dessert.

Happy Baking!

Lillabee Lemon Poppy Seed Tea Bread

  • 1 box of Lillabee Classic Yellow Cake Mix
  • 2 large eggs (room temp)
  • 1/4 c + 2 Tb butter or margarine
  • 1 tsp gluten free vanilla extract
  • 3/4 c milk or non-dairy alternative (rice, soy, almond, hemp, etc)
  • 2 tsp. lemon juice
  • zest of one lemon
  • 2 Tb poppy seeds
  • loaf pan

 Position rack in center of oven and preheat oven 325 degrees.

 Generously spray or wipe down loaf pan with canola or similar oil.

 Follow mixing directions for Lillabee Classic Yellow Cake Mix found on the recipe card inside the bag.

 Once you have mixed the yellow cake batter, stir in the zest of one lemon and 2 Tb of poppy seeds.

 Pour batter into greased loaf pan.

 Bake for 50-60 min, or until a toothpick inserted in the center of the loaf comes out clean.

 Let cool for 20 min, then remove from pan and let cool completely on a wire cooling rack.

 To make it extra lemony and extra yummy drizzle with a lemon glaze:

  

Lillabee Lemon Glaze:

2 tsp lemon juice

1/4 c confectioner’s sugar (powdered sugar*)
*note that most confectioners sugar contain a fair amount of corn. If more than trace amounts of corn is not in your diet you may choose to make you own at home: follow this link to learn more

 Simply whisk the lemon juice and confectioner’s sugar together until you reach the desired consistency.

The Lillatip: If glaze is too runny,  just add more confectioners sugar until you achieve the desired consistency.

Drizzle Lillabee Lemon Glaze over cooled Lillabee Lemon Poppy Seed Tea Bread for pure lemony delight!

Enjoy with a cup of chamomile tea anytime of day.

 

Lillabee Ancho-Pecan Brownies

Recipe and photo by Chef Christopher Cina

www.christophercina.com

  • 1 Box Lillabee Fudgy Brownie Mix
  • 1/3 cup butter or margarine (We use Earth Balance Soy Free Buttery Spread)
  • 3 tsp ancho chili powder (usually found in the grocery store with the ethnic foods)
  • 2 tsp gf vanilla extract
  • 2 large eggs at room temp (Lillatip: if your eggs are cold submerge in warm water for 3 min)
  • 1/2 cup chopped pecans to stir into batter
  • 1/4 cup very finely chopped pecans to top brownies

Follow the directions on back of box. Add ancho chili powder to the butter, vanilla and eggs. Stir in 1/2 cup pecans at the end. Top with finely chopped pecans just before putting into the oven.

Follow baking directions on back of box. Keep in mind that all ovens are slightly different. To ensure the perfect outcome, test with a toothpick inserted 2 inches from the edge at 25 min, then again every 5 minutes until toothpick comes out mostly clean. Brownies are always better a little better when underdone to make sure they stay fudgy.

A huge thank you to Chef Cina for this delicious recipe! Happy Baking!

Lillabee “Butter Cream” Frosting

This frosting is light and fluffy and you will never miss the dairy.

  • 1 c. non-hydrogenated margarine, room temp (earth balance works well… they have a soy free product too. If you can tolerate soy and a little whey protein smart balance has less of an aftertaste.)
  • 3-4 c. confectioners sugar
  • 2 t. vanilla extract
  • 1/4 c. milk (rice, soy, almond, hemp, cow, etc.)

In your standing mixer or with a handheld mixer, beat the margarine until light and fluffy. Add 3 cups of confectioners sugar (sift if clumpy) beat for 3 minutes. Add vanilla and soy milk and beat for another 5-7 minutes. If frosting is too runny, add more confectioners sugar 1/4 c. at a time until you achieve the desirable consistency.

For chocolate “butter cream” frosting: substitute 1 1/2 c. of unsweetened cocoa powder for 1 1/2 c. of confectioners sugar. You may need a about 2 T. of extra rice milk if the consistency is too thick.

Enjoy! And please drop us a line at hi@lillabeebaking.com to let us know what you think.