Tag Archives: recipes

Bella’s Delicious Pumpkin Bread 

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Living a gluten-free lifestyle can be difficult sometimes. Still, thanks to my mom, I learned to enjoy many different kinds of food, including bread, cookies, cakes, pies, and others that wouldn’t be gluten-free. 

Gluten-free pumpkin bread is a delightful treat that combines the comforting flavors of pumpkin with a health-conscious choice that I can enjoy even being gluten-free. This particular bread variation caters to individuals with gluten sensitivities or those adhering to a gluten-free lifestyle like me. 

When it comes to homemade gluten-free pumpkin bread, the advantages are numerous. By making bread at home, I can control what ingredients to put in, ensuring the absence of hidden gluten sources or unwanted additives commonly found in store-bought varieties. Additionally, when making bread at home, I can customize it according to my preferences, such as adjusting to make it less sweet or incorporating alternative flour for added nutrition and the kind of sweetener healthier alternatives like dates, coconut sugar, or even monk fruit sugar. Below is our bread recipe to make in the fall when abundant pumpkins are in the farmer’s market.

Ingredients:

· 2 cups gluten-free all-purpose baking flour 

· 3/4 teaspoon baking soda

· 1.5 tablespoon cinnamon

· 1.5 cup pumpkin puree ( or can pumpkin puree)

· 1 cup coconut sugar

· ½ maple syrup

· 1/2 cup coconut oil

· 1/2 cup almond or coconut milk

· 2 tablespoons vanilla extract

Baking Instructions:

1. Preheat oven to 375 degrees F. Grease a 9 x 5 bread pan.

2. In the Vitamix, add the wet ingredients first, then the dry ingredients, and blend at medium speed for 30 seconds or until all combined.

3. Don’t over blend – 1 minute max. Use your spatula to scrape down the batter since it will be thick and sticky.

4. Pour batter into the loaf pan. Sprinkle some cinnamon and coconut sugar on top.

5. Bake for 35-40 minutes. And check with a toothpick. Bread is done when the toothpick comes out clean. 

6. Leave the bread in the oven for 5 minutes after turning off the stove. 

7. Cool the bread on the rack and slice it about an inch thick for each slice. Store in the bread box or plastic bag. 

8. Bread can be on the counter for 2-3 days, no more than 4 days. Or in the fridge for 5-6 days. You can also freeze it for up to 4 months.

Happy Baking!

Bella H.

Decadent Chocolate Chip Cookies

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Say hello to one of the best chocolate chip cookie recipes you’ll ever use. This recipe uses brown butter, which elevates the cookie to be rich in flavor and more sophisticated. These cookies are great with milk!

Ingredients

1 Stick and a Half of Butter, browned

¾ Cup of Brown Sugar

⅓ Cup of Granulated Sugar

2 Tablespoons of Vanilla Extract

1 egg and 1 egg yolk, preferably room temperature

Optional: seeds of one Vanilla Bean Pod

1 ¾ Cup of All-Purpose Flour

¾ Teaspoon of Baking Soda

1 pinch of salt

1-1 ½ Cups of Chocolate Chips or Chopped Chocolate (Semi-Sweet recommended)

Instructions

  1. First, brown the butter on the stovetop at low to medium heat. Make sure to constantly stir to ensure that the butter won’t burn. The moment you see the butter turning a golden brown color, remove it from the heat and pour it into a big bowl. Allow the butter to cool in the fridge.
  1. Combine the brown butter, brown sugar, and granulated sugar in a large mixing bowl. Add the vanilla extract and vanilla seeds. Then, add the egg and egg yolk.
  1. In another bowl, mix the flour, baking soda, and salt.
  1. Slowly add the dry ingredients to the wet ones. Add the dry ingredients in increments, STOP if the dough feels dry. 
  1. Finally, add the chocolate chips (or chunks). Remember–you can change the amount to as much or as little as you would like.
  1. To ensure that your cookies will taste delicious, chill them for at least an hour.
  1. After chilling the dough, preheat your oven to 350 degrees. Line your baking sheet with parchment paper and use a cookie scoop to scoop your dough. Bake for 10-12 minutes. 

Cool cookies before serving and enjoy!

Vegan and Gluten-free Rice Crispy Treat

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Can you believe Halloween is coming in a month? I make this rice crispy recipe every Halloween and give it to our neighbors, teachers, and friends. It’s a healthier version of the typical rice crispy treat you buy in-store. You, too, can make these healthier vegan and gluten-free rice crispy with less sugar and unhealthy fats. Here’s a simple recipe for more nutritious vegan and gluten-free rice crispy treats:

Ingredients:

3 cups certified gluten-free rice cereal 

1/2 cup date syrup (or a combination of brown date syrup and pure maple syrup) 

1/2 cup natural almond smooth or crunchy or other butter (no added sugar or oil) 

1/2 teaspoon vanilla extract 

1/5 teaspoon sea salt 

***optional 1/4 cup dairy-free chocolate chips or chopped dark chocolate or coconut shred if you don’t like or can’t eat chocolate

Instructions:

  1. Prepare a square or rectangular baking pan (8×8 inches or similar size) by lining it with parchment paper, leaving some overhang on the sides. This will make it easier to lift the treats out later.
  2. Add the gluten-free rice cereal in a large mixing bowl and set it aside.
  3. Combine the date syrup, almond, or other alternative nut butter in a small saucepan over low heat. Stir constantly until they are well combined thoroughly. This should take about 3-4 minutes. Be careful not to overheat or boil the mixture; it won’t taste good if it burns. 
  4. Remove the saucepan from the heat and stir in the vanilla extract and salt (if using).
  5. Pour the warm syrup mixture over the rice cereal in the mixing bowl. Use a spatula or wooden spoon to gently fold and stir everything together until the cereal is evenly coated.
  6. To make it sweeter, fold the dairy-free chocolate chips or chopped dark chocolate while the mixture is still warm.
  7. Transfer the mixture to the prepared baking pan. Use a piece of parchment paper or a spatula to press it down firmly and evenly.
  8. Let the treats cool and set for at least 30-40 minutes at room temperature or in the refrigerator.
  9. Once set, lift the parchment paper overhang from the pan. Place them on a cutting board and cut them into squares or rectangles.
  10. Enjoy your healthier vegan and gluten-free rice crispy treats!

These treats are naturally sweetened and contain healthy almond or nut butter fats. You can customize them by adding chopped nuts, dried fruit, or other toppings. Store any leftovers in an airtight container at room temperature for up to a week or in the refrigerator for a longer shelf life (about 3 weeks). You can make these for Halloween!

Enjoy your hard-earned labor 🤗

Bella H.

Embracing Fall Craving: Vegan and Gluten- Free Pumpkin Spice Latte Recipe

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As the fall season approaches, the cooler weather makes your body crave warm, comforting foods. I’m no doctor, but we crave warm food during this time of year, probably because we need extra calories to keep ourselves warm. Instinctively, your body seeks to regulate and maintain warmth by eating more warm foods. Consuming warm foods can help raise your body temperature, making you feel more comfortable in cooler weather.

Fall is also associated with cozy, comfort, and warmth. A time when we are cozy up near the fire with family and friends with a cup of warm drink. I am physically comforted when I drink hot beverages and psychologically evoke the feeling of security and well-being. 

Fall vegetables and fruits are also abundantly available, making it easier to have homemade comfort foods at home. Fall food is also more nutrient-dense, which helps the body survive the harsher weather.

Warm foods also have more sensory appeal because of the palate’s rich aroma and robust flavor.

My favorite is pumpkin; this fruit is so hardy and abundant in the fall that you can make anything from soup to dessert to latte.  

I know during this time of year, Starbucks always has their Pumpkin Spice Latte; being gluten-free and vegan, my mom often makes this drink at home because she can’t always get it. We experimented and found a recipe that tasted even better and healthier than the Starbucks version. Give it a try, and experiment and find your own recipe.

Vegan and Gluten-free Pumpkin Spice Latte 

INGREDIENTS

  • 1.5 cups of creamy dairy-free milk like coconut or Macadamian
  • 2/4 cup strong brewed coffee or coffee alternative (like dandelion root)
  • 3.5 tablespoons organic pumpkin puree
  • 2.5 tablespoons pure maple syrup or dark, raw honey or monk fruits(sugar-free alternative)
  • 1 teaspoon pumpkin pie spice 
  • 1/2 teaspoon vanilla extract
  • Sprinkle of sea salt
INSTRUCTIONS 
  • Suggestions: Creamier milk will give this latte a richer and more satisfying taste, as less creamy milk will make the spices not dissolve. Also, the strong coffee will make it more like a Starbucks pumpkin spice latte. 
  • Place all ingredients in a blender in the order listed and blend until very frothy.
  • Then, Add the liquid to a small pot over low heat. Once it comes to a gentle simmer, cook for 2 minutes, whisking it continuously until steamy. Don’t overcook it.  
  • Divide into 2 mugs and serve with a sprinkling of pumpkin spice and vegan whipped cream. 

Enjoy experimenting!

Bella H.

Strawberry Jam Recipe

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Time to make: 15 minutes

This is a very easy recipe for anyone looking to fulfill their sweet tooth! With only three ingredients, it takes 15 minutes to make.

Ingredients:

  • A box of fresh, ripe strawberries
  • A cup or more of sugar
  • Lemon or lime juice
  • Optional: Strawberry Gelatin and Lychee jelly

First you need to wash your strawberries under warm water and soak them in salt water for 3 minutes. After rinsing them off, dry them and begin cutting off the stems. Dice up the strawberries into inch wide cubes before putting them in a bowl and to the side. Heat up your sugar and lemon juice in a small pot. Slowly as they begin mixing, mix in an equal amount of water to your sugar and slowly have it boil on low heat. As it begins to bubble, dump in your strawberries and stir and keep it on heat until everything is nicely blended and thick.

Dump out your strawberry jam into an air tight container and top it with a thin layer of sugar. Overnight, chill it in your fridge. As you stir the remaining sugar in, dissolve a packet of strawberry gelatin in warm water and pour half of it in. If needed, add some lychee jelly. Enjoy!

Bread of the Dead

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In my Spanish class, we got the chance to make Panes de Muertos or Bread of the Dead. Just some background knowledge: these sweet loaves that are made for both the living and the dead and are prepared for the Day of the Dead or Día de los Muertos. They represent animas (the souls of the departed) and are often shaped and given symbols to represent skulls, bones or human figures such as religious persons. 

Now that I have made this recipe twice, I thought I could share the recipe for anyone interested!

Ingredients for the bread:

Mix together:

  • 1 1/2 cups of flour
  • 1/2 cup of sugar
  • 1 teaspoon of salt
  • 2 packages of dry yeast

Combine and heat in a saucepan:

  • 1/2 cup of milk
  • 1/2 cup of water
  • 1/2 cup of margarine 

Set aside for later use:

  • 4 eggs
  • 3 1/2 to 4 1/2 cups of flour

Ingredients for glaze:

  • 1/2 cup of sugar
  • 1/3 cup of orange juice
  • 2 tablespoons grated orange peel

Baking instructions:

  1. Mix dry ingredients, add warm liquid, and beat
  2. Add 4 eggs and 1 cup of flour, and beat
  3. Gradually blend in remaining flour
  4. Knead on lightly floured surface for 8 to 10 minutes
  5. Place dough in greased bowl and let rise until doubled (1 1/2 hours)
  6. Punch dough down and make shapes. Let rise again for 1 hour
  7. Bake at 350℉ for 40 minutes
  8. Boil glaze ingredients for 2 minutes. Apply to warm shapes

Now in my experience, there were some things I would recommend to anyone interested in trying this recipe. I personally would make the glaze, the bread on its own isn’t sweet enough; the glaze gives the bread a nice balance. However, if you don’t want to make the glaze, you can try to add more sugar to the bread recipe. Also, when I baked it for 40 minutes, it was too long in my oven and it came out too hard. The next time I baked it for a shorter amount of time, it was baked perfectly and came out just right. However, I don’t know how it is for different kinds of ovens, so I recommend you keep an eye on your bread when it’s cooking. 

Overall, my bread was pretty good, although my first batch was a bit overcooked, my second batch came out great when I put it in for less time and it all came together nicely with the glaze. If anyone wants to try out this recipe, I would definitely recommend it. The bread is simple and easy to make and it’s a fun baking experience too. 

-Nicole R.

Spicy Tuna on Crispy Rice

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Estimated Baking Time: 1 hour and 45 minutes

This is a spicy and savory dish ready for anyone to make!

Ingredients:

  • 2 cups of sushi rice
  • Tuna (make sure it is sushi grade)
  • Mayonnaise
  • Sriracha
  • Vegetable or Canola oil
  • One avocado
  • Scallions (optional)
  • Seaweed
  • Sesame seeds (optional)

Sushi Rice:

To make sushi rice, you first need 2 cups of sushi rice, 2 tablespoons of sugar, one teaspoon of salt and a third cup of rice vinegar. Regular vinegar won’t work for this recipe.

Rinse the rice with cold water until the water is clear, then pour it into a pot with 2 cups of lukewarm water. Let it sit there for 30-45 minutes. Cook it in a rice cooker on the sushi mode for 10-15 minutes. After it is done, let it sit for 15 minutes. In a pot, combine the sugar, rice vinegar and salt. pour it over the sushi rice and combine. Let it rest until needed.

Spicy Mayonnaise:

Combine 4 tablespoons of mayonnaise to 3 tablespoons of sriracha. Then add one teaspoon of sugar and one teaspoon of soy sauce. This is option but finely chopped scallions can be added in as well.

Spicy Tuna:

Finely chop or mince the tuna into an almost paste like form. Combine the spicy mayo with the tuna. Mix thoroughly. Add a bit of sugar and salt until its to your liking.

Crispy Rice:

Now shape the now chilled sushi rice into squares before transferring them into a pan with canola oil. Fry each side until golden brown. Transfer them onto a plate after finishing.

Now slice up your avocado and put thin slices on the rice. Pieces of shredded seaweed can be tossed onto there as well. Put a spoonful of spicy tuna onto the mixture and sprinkle with sesame seeds. And you are done! Enjoy!

How to Make French Toast

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This summer, I started making my own breakfast almost every day. Apparently I have a high taste for food because I started making myself things like crêpes, waffles, omelets and FRENCH TOAST. I found this French toast recipe online, tweaked it a teeny tiny bit and eat it maybe once a week now. 

THE RECIPE

Prep Time: Approximately 2 minutes or less

Cook Time: Maybe 3-5 minutes

Ingredients

  • ⅓  cup of milk
  • 1 eggs
  • ½  teaspoon of vanilla extract (Optional) (I put it in for flavor and once did not have enough, but it was still delicious. I recommend putting the vanilla in)
  •  ≈ ¼ teaspoon of cinnamon (Optional) (I put more in and dust the toast while its cooking)
  • Salt (If you want, I dont put any)
  • 3 pieces of bread 
  • Butter to grease the pan

Step 1

Get all of your ingredients and whisk everything but the bread and butter together in a shallow bowl. (I use a cereal bowl)

Step 2

Butter your pan and heat over high heat

Step 3

Dunk your bread in your milk mixture for 3 seconds on both sides. I also sink the crusts.

Step 4

Move your bread onto your hot pan and lower the temperature to medium heat. Cook until the crusts are golden brown, (like the color of almonds or dulce de leche)

Step 5

EAT YOUR DELICIOUS CREATION. I prefer to top mine with maple syrup and more cinnamon.

I really like this recipe and think that it’s really easy to make while half asleep in the morning. I do recommend it for any people who like sweet breakfasts that don’t require much cooking.

Let’s Make Sushi: Easy Recipe to Try at Home!

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Sushi is one of the most popular foods in our country, and I love to eat it every day if I could. It’s one of the most nutritious foods because of the combination of ingredients used to make sushi. Also, it’s not deep fried, so there’s no worry about cholesterol or fat. Sushi is delicious and nutritious; each sushi roll includes high-quality protein (fish or caviar). We all need protein for repairing and rebuilding tissues, muscles, and everything else in our body. Fish is rich in omega-3 fatty acids essential for the brain and heart. Also, it helps in the reduction of inflammation and lower chronic diseases. All the vegetable in sushi provides abundant mineral and vitamins necessary for overall health.
So what are we waiting for? Let’s make a sushi roll together and see why every kid should have sushi once in their lifetime.
First, gather all your ingredients. Here is what you need:

  • 2 cups of cooked sushi rice, aka short grain rice cooked; follow the directions on the rice’s box.
  •  4-6 sheets of seaweed (raw or roasted)
  •  4 -6 oz smoked salmon
  •  1 small cucumber sliced into long sticks
  •  1 medium carrot cut into small finger-size sticks.
  •  1 Avocado sliced.
  • Caviar for topping (optional)
  • 1 tablespoon Rice vinegar 

Instruction: 

1. Cook the short-grain rice according to the instructions on the box.

2. Once cooked, add 1 tablespoon of rice vinegar to the rice and 

 stir to incorporate.

3. Lay a sheet of nori seaweed on a bamboo sushi mat with the shiny side facing down.

4. Spread a thin layer of cooked rice evenly over the nori sheet leaving about an inch at the top uncovered.

5. Layer smoked salmon, cucumber, carrot, and avocado on the rice. 

6. Use the bamboo mat to roll the seaweed like you roll up the sleeping bag; the tighter, the better. Starting from the bottom end.

7. Use a sharp knife and cut about an inch per piece or the size that fits perfectly in your mouth. Top with caviar if you want more omega or just want to be fancy.

Now, enjoy your hard-earned labor!

Bella H.

New England Clam Chowder

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The creamy soup in this New England Clam Chowder dish is infused with flavorful bacon, succulent clams, basic spices, and perfectly cooked potatoes. You’ll believe that this is restaurant quality!

  • Ingredients:
  • ▢ 6 strips thick-cut bacon
  • ▢ 2 tablespoons butter
  • ▢ 1 medium yellow onion
  • ▢ 2 ribs celery
  • ▢ 3 cloves garlic
  • ▢ 1 teaspoon hot sauce
  • ▢ 1 teaspoon Worcestershire sauce
  • ▢ 1/3 cup flour
  • ▢ 1 cup chicken broth
  • ▢ 3 cups Half and Half
  • ▢ 8 oz. clam juice
  • ▢ 1 chicken bouillon cube
  • ▢ 1 bay leaf
  • ▢ 1 ¼ lbs. potatoes, see notes
  • ▢ 3 (6.5 oz. cans) chopped clams, juices reserved
  • ▢ Fresh parsley & Freshly cracked pepper, for serving
  • ▢ ½ teaspoon each: dried oregano, dried parsley
  • ▢ ¼ teaspoon each: dried thyme, salt
  • ▢ 1/8 teaspoon each: smoked paprika, pepper
  • Directions:
  • 1. Cook the bacon in a 4.5-quart soup pot slowly over low heat. While the bacon cooks, measure out the remaining ingredients. Once the bacon is cooked, set it aside on a paper towel-lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
  • 2. Wipe any dark spots from the pot but leave as many bacon remnants as possible, adding flavor to the soup.
  • 3. Add reserved bacon drippings and butter to the pot over medium heat. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
  • 4. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.
  • 5. Add the chicken broth, stirring continuously, and add the half and half in the same manner.
  • 6. Stir in the chicken bouillon- and add the bay leaf. Add the juice from the canned clams to the soup, but don’t add the clams yet. Stir in the additional clam juice.
  • 7. Bring the soup to a gentle boil, then reduce it to a simmer, so that it’s just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks.
  • 8. Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low.
  • 9. Stir in the clams and let them heat through for about 5 minutes. Remove the bay leaf.
  • 10. Ladle soup into serving bowls and garnish with roughly chopped parsley, fresh pepper, and chopped bacon.

Enjoy!