Posted on Leave a comment

Don’t Let Stress Ruin Your Christmas (Or You)

‘Tis The Season – Ahhh!

As we approach Christmas, there are so many fun things to look forward to. Christmas parties, cookie decorating, holiday markets, looking at Christmas lights, the list goes on. Oftentimes our stress goes up with our list of activities and might be made even worse by knowing who we are going to have to spend Christmas with. Not to mention that “end of year push” at work to get projects wrapped up and off the books. Don’t let stress ruin your Christmas this year!

I want Christmas to be an exciting time for us all. Trust me – I know how crazy things can be and the frustrations of trying to make everything work with family over the holidays. I would really encourage you to stop and take a deep breath! Go back and check out my post on managing stress from previously. Make the time for a daily advent or nightly book with your kids. Make a creative outlet for yourself by taking the time to enjoy wrapping each gift beautifully. Volunteer to help bring something nice to those who will have nothing extra or beautiful this year.

Choose To Stop

Remember no one is in control over you but you. While many responsibilities demand our time, we can all ultimately choose to enjoy this time of year or to let our schedule control us. Make that effort to remember what Christmas is about and seek to enjoy it.

I’ve got a list a mile long of things to do for work and for Off Kilter. Plus I know we have everything to schedule around holiday events with family and friends. I am going to take an extra off day today to get some things done around the homestead and enjoy doing something physical outdoors. I’ve got a short list of to do’s and then I’m going off the radar. Call it a mental health day, or an extended lunch break, or whatever you want. Sometimes we all need mental and physical rest. If you are stressed out, you won’t sleep well, your health will suffer, and your physical and mental performance on all sides will suffer.

Go out, take a deep breath, enjoy the lights and remember – this time of year is supposed to be fun. Choose to make it fun and enjoyable for you and those around you!

Make it a tasty day,

Daniel

Posted on Leave a comment

How to Develop Your Own Recipes

Have you ever wondered about how to develop your own recipes and or to make your current ones better? Being able to adjust recipes to your own needs can make your life much easier when dealing with allergies! These concepts apply to all kinds of cooking, but we will be talking about baking in this particular post.

There are really 3 main parts of any recipe that can be changed: The ingredients, the technique, and the cooking method. The easiest thing to mess with is the ingredients. The overall technique can be helpful to tinker with, but is oftentimes really unnecessary. Changing the cooking method or time significantly is typically unnecessary.

 Where to start?

Most of the time we are in this place because we have a favorite recipe that we want to make gluten free or otherwise allergen friendly. First, you need to look at what kind of recipe it is – is it a quick bread style? pancakes? a loaf of bread? maybe a pie? The less structure a recipe requires (quick breads require little structure – a rustic loaf of bread requires a ton), the easier our path is.

If something is a low structure recipe, I will often times just take the base recipe and make a straight substitution for what I’m doing and see what happens.  Let’s say it’s your grandma’s banana bread recipe. If you have a preferred gluten free flour, go ahead and just swap that 1-1 for the wheat flour and see what happens. Or maybe you need to make it dairy free, or use an egg substitute. Make you substitution and find out how it performs.

How did it work? Was it a total and complete failure? Did it work fairly well but maybe it’s a bit mushy? Maybe we went for more of a grain free approach so we used coconut and almond flour. It’s got that bit of an extra mush to it characteristic of coconut flour. Can we try it again and decrease the coconut flour? Even a tablespoon can change things. Also the other way, you went with all almond flour but it’s just a touch too wet and the structure is really loose. Add a tablespoon of coconut flour and see if that helps.

As you experiment and bake more you will find how things work and what they do and don’t do well. Sadly gluten and grain free baking takes quite a bit more experimentation and there is rarely a one size fits all strategy.

Change up how it’s made!

The next stage is to totally change how the recipe is approached. Yes, it’s a banana bread, which is normally a “throw it all in a bowl and mix”. It’s still too wet and dense, though, so maybe we separate the eggs and whip the egg whites and then incorporate them and see if that lightens things up.

Oftentimes just playing with ingredients will get you there, if not start with small tweaks to technique. If you do too much too fast, you won’t be able to tell which change is affecting the final product.

Heat it up!

Changing cooking method is another aspect of how to develop your own recipes. You may want to adjust your cooking method both before and after tweaking the ingredients and techniques.

You noticed on the first try of our grandma’s banana bread that your top was dark brown but the inside was mush. Drop the temp by 25 degrees and add on 5 minutes until it reaches its correct final internal temperature. This kind of small time and temp adjustments are easy to do and often times help solve the problems.

The next stage is to totally change how we are cooking our recipe. If our banana bread is sagging in the middle and is dense and never cooking in the center, let’s try changing how we bake it. Instead of a regular loaf pan, use mini loaf pans. They will cook faster and more evenly overall. The other benefit to going smaller is that the overall structure has to hold less weight. You will probably get a nicer rise and texture overall than with a large loaf. Another option would be to use a muffin tin.

These are all potential ways to make something better. As you do more of it, you will find it easier to develop recipes totally from scratch, but oftentimes you will take an existing recipe and make it better or use ingredients to fit what you need.

It will be frustrating at times, but enjoy the journey and have fun. Use it as bonding time to cook with your kids and to teach them that one failure is not the end of the story. Try try again!

Do you have any tips for developing recipes? Or do you have a recipe you would love help with? Let us know! We would love to help!

Make it a tasty day,

Daniel

Posted on Leave a comment

Gluten Free Flour Basics: Almond Flour

Today let’s continue our Grain and Gluten Free Flour Series. Not many have missed the low carb/keto/paleo/gluten free craze of almond flour. It is so frequently used because it’s a very quality grain/gluten free flour. The only main drawback is for those with an almond allergy! Almond Flour has probably become the most used of the grain free or low carb flours available. It is really easy to get your hands on, certainly less expensive than it used to be, and yields a pleasant result.

What is it?

As a general rule, almond flour is ground up blanched almonds. The almond have been blanched to remove the skins, dried, and then finely ground. This is a difference from Almond MEAL which “generally” means that the almonds still have the skins on when being ground. Almond Meal is also frequently a larger grain size than almond flour. None of this is standardized in the industry, though, so you need to look at the package when buying to determine what you are getting for sure.

Due to it being simply plain almonds, it is fairly high in fiber, high in fat, and low in carbs. Since it is naturally so low in carbs, it is frequently used in the low carb/keto world. Due to the high fat, it does lend a nice tenderness to baked goods.

How is it used?

I am not a really big fan of simply adding a random flour into a recipe to bring down the carbs. If you want to go that route, though, you can start with substituting 20-25% of the flour called for with almond flour and see how it goes. This will work in most recipes that don’t require a lot of structure from the flour (like cookies, muffins, and pancakes). There is no shame in playing around with recipes, heck it’s what I do haha, but if you want to guarantee a decent product, then grab a ready to go recipe. This will probably save yourself much grief.

Much like coconut flour, due to it being very low starch and gluten free, almond flour does not lend itself nearly as well to well-structured, lofty product. Cookies, quick breads, blondies, muffins, and pancakes are all great uses for almond flour.

Sandwich style loaves made in a loaf pan don’t stand up well with just almond flour. My favorite grain free bread mix uses almond flour, but they use several other things as well to achieve the great structure they have.

Are there any downsides?

As I said above, if you are allergic to almonds, almond flour is a bit of a no go. I would recommend pacing yourself if you are new to using it. There seems to be a phenomena for some people (even if they are not allergic to it) that it causes stomach upset if used in high quantities. We experienced this with our girls when we tried going totally grain free with them.  Small quantities are fine, but not multiple servings every day. All things in moderation!

Where should I buy it?

As I mentioned in a previous post, almond flour is one of those flours where brand matters quite a bit. Even if you make sure to get flour instead of meal, the grind size can still vary. We really like the Costco brand and have found it to be consistently finely ground which gives a lovely texture to your baked good recipes.  If you are looking for more of a bread crumb substitute, then a coarser grind is great; if you want to use it in baked goods, a finer grind is definitely best.

I highly recommend using almond flour as part of your baking repertoire. It lends itself to yummy baked goods, and can be a fantastic grain free and low carb flour to use.

What is your favorite way to use almond flour? Let us know in the comments or on social media!

Make it a tasty day,

Daniel

Posted on Leave a comment

Turtle Brownies

With Thanksgiving just last week and Christmas less than a month away it is with full hearts (and usually bellies) that many of us get to spend hours making memories with our families. So many of these memories tend to revolve around food and the dinner table. Making cookies with Grandma, Grandpa’s eggnog, and Aunt Lynn’s carrot soufflé. That soufflé is A-maze-ing by the way!!! Also, who doesn’t love getting their favorite candy in their stocking?? For many years my Maternal grandmothers’ favorite candy has been the turtle. The delicious pecan covered in caramel covered in chocolate! So why not take those same ingredients and turn them into a delicious brownie for everyone to enjoy?

What you need:

For the brownie:

  • 1 OKB brownie mix, made as directed
  • ¼ cup mini chocolate chips
  • ¼ cup chopped pecans

For the caramel:

  • 1 cup sugar
  • ½ cup butter
  • ½ cup heavy whipping cream

For the topping:

  • ½ cup mini chocolate chips
  • 1/3 cup caramel
  • 1/3 cup chopped pecans

 

Prepare brownies per package directions and stir in mini chocolate chips and pecans. Bake as directed.

While your brownies are baking you can make your caramel! Or if you are like me, sometimes you can grab a jar from your favorite farmers market vendor, local shop, or retail grocer. Face it, sometimes we just need to make things easier. Well, I know I sure do.

Then again sometimes watching a saucepan full of sugar, butter, and cream turn into rich beautiful caramel is kinda cathartic. Caramel…there is no wrong way!

But if making your own:

Melt sugar in saucepan until clear and amber colored. Sugar will clump until melted so stir frequently.

Once sugar is completely melted and turning amber in color remove from heat and add butter in small chunks stirring until melted.     **Adding the butter will cause your sugar to boil. Be careful!!!!

Add heavy cream and stir until well incorporated.

Allow caramel to cool slightly but not too much or it won’t poor.

(Note: Any unused caramel can be stored in an air tight container in the fridge and heated and enjoyed for several weeks.)

Once you remove your brownies from the oven cover them with your mini chocolate chips and pop back in the oven for 1 minute. (if you have turned your oven off, as long as it is still warm, no worries) We just want the chips to melt so we can spread them out 😊

Spread the chocolate chips with a spatula or back of a spoon over the brownies. Sprinkle chocolate with chopped pecans and then pour your caramel over the top.

Let brownies completely cool before cutting or you may have a little bit of a mess. Once the chocolate and caramel have set, you can cut and enjoy. For best results cut with a warm knife and be sure to wipe the knife as needed.

 

 

Posted on Leave a comment

Does the Brand of Flour I buy matter?

Yesterday I mentioned that it can be helpful to try out different brands of flours until you can find the one you like best. Let’s dive into that a bit more today and talk about some things to look for to decide, “Does the brand of flour I buy matter?”.

Why does brand matter?

Sometimes it does not matter where you buy your flours. Sorghum flour, for example, I have not found very much difference in. Often times different ways of processing result in a different texture of flour. This can then result in different results in your baking. One brand might be a bit larger grain size and that leads to grainy results in your baking. Or perhaps they process their coconuts slightly differently and their coconut flour has a tendency to soak up more water.

Many differences are slight enough that they are not going to affect the final product, but sometimes the difference is significant and you do need to keep an eye out. Another reason why brand can matter is to make sure of the purity of the product. One of the easiest ways to verify this is to find something that is certified gluten free. Sometimes flour types will be mixed in order to make them easier to work with, and those of us with food allergies need to pay close attention. We want to buy from a reputable brand and feel confident that they know what they are doing.

Don’t forget to check your local ethnic stores. I love ethnic grocery stores – they have some super fun stuff to try and often times are very inexpensive. Many of them do sell “gluten free” flours as well, especially depending on the culture, you can find large quantities of rice flour or tapioca starch very inexpensively. I used quotes around gluten free for this reason, though – that we have zero idea where those products actually came from or how they were processed. They are typically from ethnic producers that have no reason to be worried about cross contact or making sure things are kept separated from wheat, and usually we can’t even read the labeling on the package. This is not necessarily to scare you off from non-major brands, but do be aware when buying.

What to look for?

  • As we mentioned above, start with knowing your producer: Is it or is it not certified gluten free? We buy products that are not certified, but we are more careful about reading labels and such if they are not certified.
  • How is it processed or ground? Are there key words like stone ground, or other indications of processing we can go off of? I, personally, love stone ground grits. They are a bit coarser, which I love, but it’s not my favorite when it comes to rice flour in a baked good. I find it lends an extra crunchiness that I don’t like. Maybe you do like that, or that is what you are looking for in this one particular recipe.
  • If you can’t find the information you need on the package, then be willing to ask questions. Check things out on the internet, ask others who know gluten free stuff, and certainly don’t be shy about asking the manufacturer. Most producers are more than happy to answer your questions as much as possible.
  • Physically look at the actual flour. Almond flour is one of the easiest ones to tell, and the “worst” offender here. The grind size on almond flour can vary widely. Creating a delicious product with one brand, and a horrendous crumbly mess with another. (we use Costco because of the consistently fine grind)
  • Lastly, go with what works for you. Maybe you like that slightly larger almond flour. Then do it! Don’t feel stuck with one brand because your friend loves it or I tell you to buy it. Find what works for you, and go with that.

I like to look for the most finely ground flours possible as I’ve found it leads to the most consistent and nicest textured product in my opinion.

The 3 biggest “offenders” I’ve found that vary by brand are almond, coconut and rice flour. Just know you might have to try a couple different varieties to find the one that works best for you. Once you do, just run with it and don’t look back!

If you are trying different brands, do you best to find the smallest packages possible. I know that gluten free flours are not the most inexpensive thing in the world. I love a deal as well, so I like shopping in bulk, but it’s also not worth having 4 extra pounds of a flour you hate just to “save money”

Also, this is one reason you might find a recipe and try it and have it not turn out like the author said it would. Reach out to that person and find out what brands of flour they are using. It might be a different brand than what you have and causing the recipe to act different.

Especially if you are new to the gluten free world, I know it is daunting. There are so many options! If you are looking into different flours, make it a goal to only choose one at a time. Find that one you like and then you can move on. None of these things are the end of the world. Remember that stress is way more damaging than having a recipe not turn out quite right. If I can ever be of help, please let me know.

Make it a tasty day,

Daniel

 

Posted on Leave a comment

Gluten Free Flour Basics: Coconut Flour

We are going to start a series about different gluten and grain free flours and the things to look for when buying them. Let’s start with coconut flour, as it is the base of both our brownie mix and our blondies.

What is it?

Coconut flour, at its most basic, is dried, ground up coconut meat. It is a byproduct of the coconut milk process. Once they have soaked and processed the coconut and gotten as much liquid out of them as possible, they dry out the remaining flesh. When it’s dry, they grind it into flour. Pretty simple!

Coconut flour is good grain free flour due to its high fiber, protein (for a flour) and overall nutrition content. 2 Tablespoons of it has 3 grams of protein, 10 grams of carbs (7 grams of which is dietary fiber) and 3.5 grams of high quality fat. Due to it’s high fiber content, it is great for those doing keto or other low-carb eating plans.

It lends a pleasant coconut flavor when added to recipes and a nice softness to the texture of what you are baking. You do need to beware that it soaks up a LOT of moisture, which is why it is usually only used in small amounts.

How can I use it?

Since it is made out of dried out coconuts, it does not have the structural capabilities of many grains. On the one hand, this is great because you cannot overwork coconut flour, and it does lend a very nice, soft texture. On the other hand, you will get no lift, airiness, or texture from it.

Because of this, you can’t just substitute coconut flour into a recipe that needs structure, such as a bread or cake, and expect great lofty results. It can end up being fairly dense, especially when used by itself. Most flours (wheat or gluten free) are made from the seed of the grass or plant and are not “dried” in the same way that dehydrated coconut is. Therefore, coconut flour LOVES to soak up basically any liquid you throw at it. It makes everything compact fairly well and can really bring together a recipe (like our blondies, for example!).

Coconut flour works best in recipes that are more quick bread style, and don’t require much height. Quick breads, cookies, brownies, pancakes, waffles, etc are a great use for coconut flour. They do not require nearly as much structure to hold together.

Due to how much water it soaks up it can be a fantastic minor addition to recipes. Adding even a tablespoon will sometimes do what you need to stabilize a recipe.

Are there downsides?

It tastes like coconut. If you don’t like the taste of coconut or don’t want a particular recipe to taste like coconut, it’s not a great choice. If you just add a Tblsp, it will be a very very slight hint, but those who dislike the flavor may still be unhappy. I really don’t mind it, and it most desserts it blends in quite well, so it never bothers me, but I do want y’all to know.

It makes things dry. As we discussed, this can be a blessing or a curse.

It doesn’t have much structure. Even with recipes that work well with it (like pancakes), they have a tendency to still be fairly fragile. Pancakes, for example, you have to be careful flipping as they can fall apart.

Is it still a good choice?

Absolutely! I love the addition of coconut flour to recipes and even using it by itself. Is it perfect? Nope! Neither is any wheat or gluten free flour. Learn where it fits in, and especially if you are trying to be grain free or do low carb baking, it’s a great addition.

We primarily use the Nutiva brand which I like quite a bit. The grind size can vary by brand and sometimes be grainy, so buy a small amount if you’re trying a new brand. We just buy off of amazon, which is always convenient, but most grocery stores should carry it as well.

Do you use coconut flour? What has been your experience with it? Let us know on social media or in the comments below!

Make it a tasty day,

Daniel

Posted on Leave a comment

Helping Others

In this past blog post, we talked about finding community and the importance of that. I wanted to dive in a bit more to that today. Specifically how to let people help you and the importance of helping others in turn.

Building Community by Helping Others

One of the best parts of community is the ability to be able to help others when you can. I’m sure many of us (probably all of us) can remember a time in our life when help of some form was greatly needed. It either arrived, and we were immensely grateful, or it never did arrive and life was much harder for want of it.

Living in close community with one another allows us to be able to see the needs in each other’s lives. Maybe it’s knowing someone has a plumbing repair that needs done, and you’re able to help fix it. Perhaps someone recently lost a job and your company is hiring. Or maybe they are vegan or gluten free and you know of just the right brownies to bring for them to enjoy 😉

We gain so much by giving back to others in need. There is good argument for the spiritual and mental benefits from helping others, and it just plain makes you feel good. There’s also a practical aspect – what goes around comes around, and you need to start by helping others if you hope to have others help you when you need it. We also live in such times of abundance in the U.S. that we often times have excess things that can be easily used to help others who may not have what they need. You don’t have to be the best or quickest or smartest in order to help someone. You just need to be willing. Sometimes, they may not accept your offer, and that’s ok, too. Just receiving an offer of help can mean the world to someone who’s struggling.

Those Who Have Helped Us

Someone who has blessed us is my former boss. He offered us free venison from a friend of his. The first year that he offered us venison, we were on a very low budget as I had just started my job – getting free high quality meat was a HUGE blessing to our family! Each year since, we have received venison from him, been blessed by free high quality meat, and even been able to pass along some of that blessing to others by sharing deer with them, too. Each year the amounts have varied, but each year it has still been quite the blessing.

It’s a blessing to us, and it’s a blessing to others – when we are given something unexpectedly, we try to always pass along part of it to others. Typically every year for the past 5 years. we have been able to make a phone call and let a family know that we have a deer or two for them. This year we are going to be able to do that again. Knowing these people personally means that I know how much it means to them and how much this provision helps their family.

Running Off Kilter Brownies has also been an awesome way to be able to help others as well. I have met some really fantastic people, and people who are incredibly grateful that we are providing something delicious that everyone is able to eat. We have been able to give to fundraisers, help people along different stages of their gluten free journeys, and help provide a yummy treat for people who might otherwise feel left out. Even though our business is small right now, we are always able to find ways to give back to community.

How can you give back?

Maybe you are in the place where financial or material resources are slim. Is there some way you can give of your time? Traditional volunteer opportunities are always a great way to give back, but you can also just look around you. I guarantee there is an elderly person who would love a visit and a plate of cookies, or a kid who would love someone to play ball with, or a family member or friend who would appreciate a card in the mail. Practice looking for ways to help, and you will quickly get better at seeing them.

Maybe it’s sharing experiences like eating Gluten Free. I love talking to people about it and helping make their life better. I have gone through a lot with it, and if I can help people find a trick or avoid the problems I learned from, I am all about that!

Maybe, in the same way, your time is limited but your physical resources are more abundant. Is there a way you can make a big impact in the life of someone that you know directly? Maybe they could use a car and you can give them yours that you aren’t using. Perhaps you just got that influx of food from your garden, or you can buy them that Christmas turkey. You might know that person who just discovered they need to eat gluten free and they don’t have the money to buy flours or products or delicious brownies. Buy some for them to set them off right! Money isn’t everything, but when it is scarce, it can bring much relief. Even if you feel like you don’t know anyone “poor”, look around. Look for young families who would love to have christmas pjs, a single parent who can’t afford a babysitter, or an elderly person who can’t afford yard service. Private mentoring programs are a great way to show an orphan that someone thinks they are worth investing in.

Can we enable people to be irresponsible?

Yes, we can enable people to be irresponsible by giving. That is one reason that I am a fan of giving to people I know rather than big organizations. You know what is going on in people’s lives. This is also why I love giving resources more than money. It’s much harder to “enable” someone’s poor choices with a basket of fresh garden zucchini than with $200. Don’t forget to assume the best. There are ALWAYS factors that you don’t know about. Someone may look irresponsible on the outside even while there are many factors making them struggle. Get to know people, care about them, invite them into your lives, and then

What does it all mean?

Pour into your community and it will ultimately pour back out to you. Plan to give more than you receive. And keep helping others, whether you ever receive back or not.

Make it a tasty day,

Daniel

 

 

Posted on Leave a comment

Eat Gluten Free Houston – Macaron by Patisse

Eat Gluten Free in Houston - Macaron's by Patisse

I will take a dessert in any form. Pie? Yes! Cake? Why not. Cookies, pastries, candy? Absolutely. It’s always nice to have something a bit more fancy, though. Oftentimes when it comes to gluten free desserts it becomes a challenge to find something on the fancier side. Many “fancier” desserts like puffed pastries and high quality cakes and pies are much harder to make gluten free. Thankfully, there is one naturally gluten free dessert that comes to our rescue. The macaron! Today we are going to check out Macaron by Patisse.

If you notice it is missing an “o” compared to our typical American pronunciation of it, that’s because the macaron is a French, meringue based cookie that is soft and chewy and oh so delicious. Whereas our normal pronunciation the “Macaroon” is the American egg white and coconut chewy cookie that is also oh so delicious!

Katie and I had a date night last week and while searching for a gluten free dessert place, which is remarkably hard to find, we found Macaron by Patisse. They have 4 locations in the Houston area, one in River Oaks, 2 kiosks in the Galleria and 1 up in the Woodlands.

What is a Macaron?

A macaron, as I mentioned above, is a meringue based “cookie” of sorts. The meringue is mixed with almond flour, which, when done right, creates a deliciously chewy but light and airy experience at the same time. The almond flour helps give structure and a very slight nuttiness. but frankly, unless you know better, you should not be able to tell that there are any nuts in them at all. They are a form of sandwich cookie with a flavored cream being squished between the two pieces.

They are a notoriously finicky dessert to make. This is due to the meringue base. Meringues are egg whites and sugar whipped together to form a foam. They are reliant on that foam being strong enough to hold the air that is mixed in. If the ratios are wrong (or sometimes even closing the oven door too hard will cause them to fall!), they won’t cooperate. This is one reason they are so expensive. Expect to pay around $2.50 to $3 a piece.

Our Experience

We went in about an hour before closing and still had a great experience. The one staff member was overall friendly and answered all of our questions. They not only offer macarons but also macaron gelato, various teas to drink and as well they offer macaron kits. At their main location in River Oaks they even offer macaron making classes – maybe we’ll get to do one in the future and bring you a review on that, too!

We tried 3 different flavors: Blueberry Vanilla, Salted Caramel, and the German Chocolate. All 3 of the flavors had that perfect slightly crispy on the outside, nicely chewy on the inside, and deliciously light and airy. The flavors were all great, but the blueberry vanilla was most certainly the best. The blueberry flavor was bright and perfectly balanced with the vanilla. It will be something I will be working on making our own version of!

Blueberry Vanilla! The best flavor!

 

 

Is it worth it going to Macaron By Patisse? Absolutely! They are a fun and delicious gluten free option. Perhaps not the most inexpensive option around, but I find the uniqueness of them to be worth it. If you are not in the Houston area, look for a macaron shop around you and enjoy! Let us know who your favorite macaron baker is in your own area! If you don’t like macarons, be sure to check out our other posts on gluten free desserts around Houston.

Make it a tasty day,

Daniel

Posted on Leave a comment

Grateful, Thankful, and Blessed!

As we have reflected as a family during our time together over the Thanksgiving holiday, we truly are Grateful for the opportunity to run our business, Thankful for the ability to do so, and Blessed to be supported by our wonderful customers! Moving into the Christmas season, our thankfulness only continues to deepen as we help you provide wonderful gifts and treats for you, your friends, and family!

Thank You!

 

The Jarvis Families

Posted on Leave a comment

Pumpkin Chocolate Chip Blondies

Pumpkin chocolate chips blondie on plate

With Thanksgiving less than a week away we still have pumpkin on the mind. Fall brings us the spice, Thanksgiving brings us the pie, and the Off Kilter Brownie kitchen is bringing you Chocolate Chip Pumpkin Blondies.

All the mixes and recipes we bring you are developed in our very own family kitchen, tested and approved by family and friends. We often adapt recipes from the years before allergy diagnosis so that we can enjoy them again.

Millie with chocolate on her face

Chocolate chip pumpkin bread was a favorite of mine but of course it was not gluten or grain friendly. So of course we had to adapt 😊

What you need:

OKB blondie mix prepared as directed

1 cup pumpkin puree

½ cup chocolate chips

1 egg (this is in addition to those already in the plain blondie)

 

Pumpkin chocolate chips blondie ingredients

Prepare blondies as directed adding additional egg and pumpkin puree. Stir chocolate chips into the batter and place mix into your 8×8 parchment paper lined baking dish. No, you don’t have to use parchment paper but after being converted I will never go back!!!

Bake at 350 degrees F for about 30 minutes. The middle may be soft almost like bread pudding, but they are cooked.

Pumpkin chocolate chips blondie batter in pan

This recipe is simple! Simple to make and subtle in flavor. No overwhelming pumpkin taste just the added moisture complementing the sweetness and ooey gooeyness of the chocolate chips. Top it with some homemade whipped cream and serve with your favorite coffee or tea and it’s the treat that makes you want to curl up by the fire under a warm blanket and read a good book!

Pumpkin chocolate chips blondie on plate with whipped cream

We at OKB are so very thankful for your patronage and thankful for the blessings the Lord gives us each and every day!

May your day be blessed!

Liesl