There is a trend with me and chocolate cookies. I absolutely love chocolate cookies that are tender and sweet but also really taste the cocoa!
Christmas seems to be the time where you get endless tins of mediocre peppermint bark in varying shapes, thickness and more. I am starting a trend where we give out these cookies instead! They are still full of peppermint and chocolate flavor but will switch up the annual cookie or sweet give!
These cookies are so easy to make, soft on the inside with a brownie like crunch on the outside! The soft peppermint filling in the cookie chunks add a delicious peppermint flavor to the chocolate flavor of the cookie.
A few years ago I randomly decided to test out a recipe for apple cinnamon bread. After 15 fails I was frustrated and posted when I had 96 follows on my website.
This summer I launched a new site, moved to another state, started a new phase of life and re-tested my apple cinnamon quick bread recipe. Not only did this bread need some delicate attention, it needed a new perspective on spices, bake time, rise time and more. Not to sound to philosophical but I feel like that is a metaphor for my life. Slowing down and breathing through the challenges rather than rushing to get it down. Age is beautiful in that it teaches you self patience.
Apple Cinnamon Quick Bread also taught me that same patience.
Not only is this bread sweet, spicy with tender apple chunks, it taste damn great with a big cup of tea on a cold winter day. The crumble just hits the spot and served warm makes you want to sing to the winter gods, because truly it’s that delish!
Quick Bread by definition is a quick style bread. No kneading, not proof time and no double rise. Banana bread is probably the most commonly known quick bread next to pumpkin (here and here) and lemon bread (recipe here). You can also try my true holiday quick bread recipe here for a Peppermint Chocolate twist on quick bread.
sweet, spicy and full of fresh apple flavor! this apple bread is bright and sweet, a great afternoon snack!
1/2 of a honey crisp apple cubed (I leave the skin on) approx. 1 cup of cubed apple
1/2 cup of semi soft vegan butter
1/2 cup of dairy alternative milk
1 cup of granulated sugar
1 tsp ground cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp nutmeg
pinch of salt
2 1/2 cups of gluten-free flour (I tested and use Bob’s Red Mill 1:1)
2 tbsp of soft vegan butter *not melted
2 tsp of brown sugar
pinch of ground cinnamon
4–5 tbsp of gluten free flour
Preheat your oven to 350°F and grease your loaf pan with vegan butter, then dust with 1 tbsp of gluten free flour, tap the excess flour into the sink
in a mixing bowl or a stand mixer, beat your butter with your sugar until creamy
add in your vanilla extract, cinnamon, nutmeg, salt and baking powder
once combined, add in your 1/2 cup of dairy milk alternative
the batter will be loose, so slowly add in your flour 1/2 cup at a time
once the batter thickens and is the texture of a loose cookie dough, remove from your standing attachment and using a rubber spatula fold in your cubed cup of apple
in your prepared loaf pan, pour your quick bread batter into the loaf pan
in a separate bowl, mix together your crumb, I use my fingers or a fork to keep bigger chunks of the crumble in tact
coat the top of the bread with the crumble and bake in the oven for 55 minutes to 1 full hour
at 55 minutes, insert a toothpick or a cake tester, if the insertion tool comes out clean or with a few formed crumbs your bread is done!
let your bread cool completely before slicing *or semi cool – I can never wait longer than 20 minutes!
eat and enjoy!
Keywords: gluten free apple bread, gluten free bread, vegan gluten free apple bread, fall bread
These bread styles are efficient, sweet and have a true crumb like a dense pound cake or a coffee cake. But hey, years ago they were classified as quick bread so we are running with this! Bread they are! And bread they will stay!
So this bread! It’s easy to make, full of delish spice, fresh apples and a crumb topping that is to die for. Make it for yourself for an afternoon snack or slice and eat for breakfast!
If you try out this recipe, give me a tag or a comment and tell me what you think! I love hearing from my fellow gluten-free & vegan bakers! Bake on!
Every Christmas we make our favorite family recipe, the lemon bread. This year I teamed up with Health-Ade to create a take on my families favorite recipe with their ginger-lemon flavor. This flavor is bright, spicy and the perfect drink for the winter months.
1 cup of vegetable shortening (rainforest certified)
2 cups of sugar
3 cups of gluten-free flour
2 tsp of baking soda
1 tsp of salt
1 cup of almond milk
1/3 cup of lemon juice
1 tsp of vanilla extract
1 zested lemon
1 tsp ground ginger
2 flax eggs or 4oz of whipped aquafaba
1 cup of sugar
1/2 cup of lemon juice
pre-heat your oven to 350°F, grease your loaf pan with vegan butter and dust with gluten-free flour
in your bowl with a electric hand mixer or a stand mixer with the paddle attachment, whip your vegetable shortening with your sugar
next add in your baking powder, salt, vanilla extract and lemon zest
add in your flax eggs, lemon juice and your almond milk until combined *batter might separate here but it will come together 🙂
lastly mix in your gluten-free flour until a soft batter forms
when your batter is smooth with no lumps, scrape down the bowl and do one more pass through with the mixer to get the last of the mix combined
in your prepared loaf pan, scrape all your batter into the pan
place in the oven and bake for 65-70 minutes
once cooked through, remove the cake and drizzle on your combined sugar and lemon juice mixture
bake for a remaining 5 minutes to set the topping
remove from the oven and let it cool for 30 minutes before slicing
serve with ice cream or plain (my favorite way!)
* the batter might break after you add in the liquid but it will come together with the flour * make sure you don’t toss out the ends when you bake the bread, this is the best slice so save that slice for yourself
The flavors of ginger and lemon combined is hands down my favorite combination year round. Every night before bed I make my own tea that is grated ginger and freshly squeezed lemon. When Health-Ade asked me to create a recipe with their ginger-lemon flavor I knew I needed to make a lemon bread. Combining my two favorite flavors was a must!
This gluten-free and vegan bread defies the stereotypes of gluten-free & vegan baking. It’s so soft, tender and full of flavor. This quick bread has a soft but tangy top that allows you to get the tang of the lemon with the sweet sugary crunch!
Add this delish bread to your holiday table this season! A great breakfast for the day after Christmas or New Years Day!
Every New Year I set out to do no sugar January. I want this to be very clear, this is not a diet or diet culture or any other reason than to personally do this goal for myself. gluten-free miracle cupcakes Diet culture for new years resolutions is not something that I support. Eating healthy… Read more
There was a lot of big change in 2019, that to be honest, I am still wrapping my head around. This past year brought some huge life changes and some huge career changes for both Drew and I. Let’s start at the beginning.
The holiday season isn’t the only time of the year when it’s important to show people you care. Extend the human interaction of love and giving; the holidays bring out these traits in people. I started to bake when I was around 8 years old, and I realized that my favorite part of the baking process was giving my goodies to my friends and family. The thought of making someone happy through your time and hard work is something that brings me so much joy.
At the start of December, I like to plan out my baking for the holidays for the end of the month. My family and I celebrate Christmas, and with our festivities come years of traditions that started when I was a kid and full-on took over the holiday treats. A few years back, I read The Five Love Languages by Gary Chapman. While reading this book, I realized that I thrive on acts of service and gift-giving. That’s what fulfills me most and how I show I care about my friends is giving them something I spent my time on.
This holiday season, since we’re back in Montana with our family, I’m excited to host, cook, and create for my friends and family. A few years back, I dabbled into peppermint baked goods. The combination of peppermint and chocolate is such a rich and classic holiday flavor profile. Whether you enjoy this flavor in a cup of warm cocoa or chocolate covered pretzels, I know you’ll love this cake.
Chocolate cake is a family staple for our Christmas dinner. Holiday food traditions differ for every family, and I think that is what makes each dinner special. We always have a warm chocolate quickbread, chocolate crinkle cookies, lemon bread, and classic sugar cookies. A few years ago, I switched our classic chocolate quickbread to a peppermint chocolate quickbread, and the excitement over this cake was overwhelming. Not only was the chocolate flavor rich, but the brightness of the peppermint helped develop the flavor profile with the sweet and bright elements in the cake.
With all the cooking, family time, and work hours during December, I made sure to create this recipe in a way that is a set and forget style recipe. Take 15 minutes to make the batter, pop it into the oven for 55 minutes, and walk away. Easy, fluffy, sweet, and warm, this cake is a holiday must! If your family is sensitive to peppermint, you can always bake the cake with half the amount of candy, or omit it altogether.
Let’s bake and turn on music that speaks to your holiday!
like Christmas in a bread! Gluten-free, and full of yummy holiday flavor!
1 cup of freshly brewed warm coffee
1 cup of hot water
2 tsp of vanilla extract
1 tsp of salt
2 large eggs
½ cup of vegetable or coconut oil (melted)
2 tsp of baking soda
2 tsp of baking powder
¾ cup of cocoa powder
2 cups of gluten-free flour (bobs red mill 1:1 is a great one!)
2 cups of granulated sugar
1 cup of peppermint candy crumbles ½ in the cake the other for topping
⅓ cup of cashew, almond milk or regular milk or milk alternative
2 ½ cups of powdered sugar
1 tsp of vanilla extract
½ tsp of salt
¼ cup of peppermint crumbles for topping
Preheat your oven to 350° F and grease your loaf pan with butter, gently tap in 1 tsp of cocoa powder to coat your loaf pan (this allows a quick release after baking)
Brew your 1 cup of coffee and start heating your 1 cup of hot water
In your bowl using a stand mixer or hand mixer, combine your oil, warm coffee, and hot water; mix until the bowl is cool to the touch (this is important, you don’t want to scramble your eggs in step 5)
When your bowl is cool to the touch, add in your sugar, baking powder, baking soda, vanilla, and cocoa powder
Once those items are combined and your bowl is even cooler to the touch, add in your two large eggs
Combine the eggs into your mixture and then add in your 2 cups of flour ½ cup at a time until the batter is smooth
In a blender or food processor, pulse 2 cups of peppermint candies (you can also buy store-bought pieces), until they are the size of peas to sea salt
Using a rubber spatula, fold in your ½ cup of peppermint candy until equally distributed in your batter
Pour your batter into a loaf pan until you have a ¾” from the top edge of the pan
Top with another spoonful of peppermint candy and bake for 55 minutes or until a toothpick inserted into the center comes out clean
Let the loaf cool for about 1 hour
While your quick-bread is cooling, mix together your icing ingredients. This icing will be thick in texture, so it won’t run over the cake too much
Once your loaf is fully cool, pour your icing over the cake and top with peppermint crumbles
Slice and enjoy!
Keywords: gluten-free peppermint chocolate cake
The best part about this cake is how easily it comes together— it’s a true set-and-forget style cake that makes your holiday baking easy but fun! I love to triple the recipe and give a loaf to my neighbors a few days before Christmas, so if they need to, they can share the recipe with their friends, family, or work potluck!
Holidays are so unique to each family, each tradition— that’s what makes it all worthwhile. Starting your own family traditions can be the best part of each year. I love sharing my favorite food with my friends and family! Happy holidays and a prosperous 2020 to you and your family!
Sometimes I feel like there are few things better than a chocolate cake. The sweetness of the frosting mixed with the bitter cocoa add such amazing flavors on your tongue.
My chocolate cake production ramps up in the fall. Between my sisters birthday in September to the last birthday of fall being my moms in October, I probably make about 5 chocolate cakes. The majority of my family loves chocolate cake and they all happen to be born in two months back to back! Funny how those things work!
After a few years of being states away for my families birthdays, I took advantage of the fact that we were close together this year to test out a no fail chocolate cake recipe!
I can honestly say this is my favorite chocolate cake to both make and eat. It is easy, truly no fail, and full of rich chocolate flavor. This cake even lasts up to 3 days in the fridge post baking, pre-frosting. You can make it ahead and frost it the day of!
Let me just say, we had 0 fall in Montana. Fall for us lasted all of 3 days and then it snowed for a week and was below -8°F…which was rough for October.
I have found myself as I get older moving away from straight apple cider and finding ways to spice up my fall apple drinks. When I was recipe testing for this cocktail, I tried multiple variations of spice levels and landed on the recipe below. I felt that this level of spice, was perfect to carry fall into the holidays for November and December.
This recipe is bright from the apples, subtly gingery from the kombucha and spicy from the cinnamon. Truly a balance on the palate that gives you life in the holiday months!
soft, sweet, spicy and perfect cookie for the winter months!
1/2 cups of vegan butter
3/4 cups of granulated sugar
1 tsp of ground cinnamon
1 cup of 1:1 gluten-free flour (bob’s red mill is my fave!)
1/2 cup of unsweetened cocoa powder
1 tsp of vanilla extract
1/2 tsp salt
1 tsp of baking powder
1/4 cup of almond milk
1/2 cup of granulated sugar
2 tablespoons of ground cinnamon
preheat your oven to 350°F and line your baking sheet with parchment, reusable silicon pad or grease with vegan butter
in a bowl with a mixer cream your vegan butter with your sugar – about 3 minutes until light and fluffy
once they are mixed add in your vanilla extract, almond milk, baking powder, salt, cocoa powder and ground cinnamon
next add in your gluten-free flour, 1/4 cup at a time until well combined
in a separate bowl, mix your ground cinnamon (2 tbsp) and sugar until evenly mixed and set aside
pinch 1″ ball of dough and roll in the palms of your hands to form a ball, roll each ball in the sugar and cinnamon topping and set onto the baking sheet 2″ apart
repeat until your dough is all rolled
bake for 10-12 minutes and enjoy warm!
* can use regular milk or any milk alternative *ovens may differ in temperature, so bake times might change
Test out these for the holidays! For sure these delicious nibbles will be at our table!
One tradition we have at Christmas is serving tons of cookies, candies and pies for ultimate dessert game after dinner! Instead of classic snickerdoodles this year we are including more new recipes! In a family of chocolate lovers, they are sure to love this recipes! Test it out and let me know what you think, I love the feedback! Tag me on your posts @frontpaigebakes!