Food

12 Make Ahead & Freeze Crockpot Meals (with grocery list)

Just in time for the busiest season of the year come these amazing budget-friendly, time-saving (not to mention delicious) meals! We’ve included a grocery list with everything you need to create 12 separate meals, each feeding 4-6 people with ample leftovers. Also included at the bottom of this email is a printable grocery shopping list for your convenience!

Feed your family for less than $1.00 per meal! The 9 recipes below make 12 family meals.


Make-Ahead & Freeze Crockpot Meals

I had a surplus of vegetables and canned goods that I purchased last week during a bulk sale, and I thought- what could I do with these? And the answer hit me – CROCKPOT MEALS!!! I had heard of those “make-ahead and freeze” meals that busy parents could make, but did not know where to start or what recipes were out there, so I did an extensive internet search for recipes that sounded the yummiest, made several twenties of recipes, and I’m happy to share what was least expensive and most delicious. Enjoy!

instructions

Be sure to purchase large gallon-sized freezer bags and ensure you have 1-2 working permanent markers on hand before you start. I would say that the total cost of each meal to make in this post is around $3-4 bucks each, depending on your family size (I have a family of 4). It’s really simple. After shopping for ingredients, I went home and chopped up all the vegetables and put them in separate bowls, measured out all the ingredients and added them to each bag!

*I have a small family of 4, so we obviously have TONS of leftovers. These recipes I made can easily feed a family of 4-6 people, using the exact ingredients I used.

ziploc

Special Tip: Remember, when you prepare your freezer crockpot meals, make sure you take your freezer bags out ahead of time, and with a permanent marker, write the meal name and cooking instructions on it BEFORE you add ingredients. After you add all your ingredients, squeeze out as much air as you can, lay flat to freeze, so you’ll have more room to store them. Don’t forget to defrost them most of the way, or at least overnight before putting them in your crockpot!

Extra Tip: Some people say that their potatoes turn black after being frozen. An easy remedy for this is to either buy frozen potatoes to work with or else boil your potatoes in a large pan of water for about 15 minutes, then proceed to cut them. The starches on the insides are known for changing color if you freeze fresh potatoes.

in the freezer

CROCKPOT FREEZER MEAL RECIPES:

(REMEMBER TO WRITE RECIPE NAME AND INSTRUCTIONS ON BAG BEFORE PUTTING INGREDIENTS IN!)

Teriyaki Chicken (Husband-approved recipe)

I made two bags of these using this recipe, one with broccoli attached as a separate steamable bag (because people in our family are allergic to broccoli), and the other with a steamable bag of edamame. When people make teriyaki bowls, they layer it with rice, then veggies (broccoli), then the meat. This recipe has all the veggies inside except for broccoli, and the edamame can be served on the side as an appetizer. Split this recipe below into 2 separate freezer bags.

  • Bag of Baby Carrots, chopped into bite-sized pieces
  • 1/2 Red Onion in Large Chunks
  • (1) 20oz can pineapple (undrained)
  • 1 Garlic Cloves Chopped
  • 4-5 Chicken Breasts
  • 1/2 bottle of Teriyaki Sauce (I used Kikkoman’s Teriyaki sauce with sesame seeds in it)
  • 2 cups Broccoli or edamame (separate, optional)

Directions: Write recipe name and instructions on two freezer bags. Divide everything evenly into the freezer bags. Seal bags, mix ingredients, lay flat and freeze.

Directions to write on bag: Thaw overnight or for 24 hours. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over rice, with or without broccoli or edamame.

Scalloped Potatoes and Ham

I also made two bags of these, one with broccoli inside the bag, the other without.

  • 12 potatoes and cut into ¼ inch round slices or a large bag of frozen potatoes
  • 2 cans of cream of your choice—I used potato
  • 2 cans of water
  • 4 ham steaks, cubed (2 in each bag, remember, this recipe makes 2 bags)
  • 8 oz cheddar cheese
  • 2 cups of broccoli (I only added this to one bag. If you want to add them to both, use 2 cups of broccoli in each)
  • salt and pepper

Directions: Write recipe name and instructions on two freezer bags. Divide everything evenly into the freezer bags.  Seal bags, mix ingredients, lay flat and freeze.

Directions to write on bag: Thaw overnight or for 24 hours. Cook on low for 8 hours.

Sweet Barbecue Hawaiian Chicken (family recipe)

This recipe makes one bag.

  • 4-6 Boneless Chicken Breasts
  • 1/3 cup BBQ sauce
  • 1 20 oz. can Pineapple Chunks, undrained
  • 1/3 cup low sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 1 Tbs Corn Starch

Directions: Write recipe name and instructions on freezer bag. Add ingredients. Seal bag, mix ingredients, lay flat and freeze.

Directions to write on bag: Thaw overnight or for 24 hours. Cook on low for 8 hours. Serve over rice.

Salsa Chicken

This recipe makes one bag.

  • 4 Chicken Breasts
  • 1 Cup Salsa
  • 1 Package Taco Seasoning
  • 1 Can Cream of Mushroom Soup
  • 1/2 Cup Reduced Fat Sour Cream (separate, added day of cooking)

Directions: Write recipe name and instructions on freezer bag. Add ingredients except for Sour Cream, which will be used last. Seal bags, mix ingredients, lay flat and freeze.

Directions to write on bag: Thaw overnight or for 24 hours. Add everything to crockpot except Sour Cream.  Cook on LOW for 6-8 Hours. Stir in Sour Cream at the end and serve over rice.

Black Bean Taco Soup (also Husband-approved recipe)

This recipe makes 2 bags. Split these ingredients between 2 bags.

  • 1 lb lean ground beef (we used turkey beef)
  • 1 medium onion, chopped
  • 1 package mild taco seasoning mix
  • 1 (16 oz) bag frozen corn
  • 1 (16 oz) can black beans drained and rinsed (my sister is allergic to beans so we put half of this can in one bag, marked it, and put the rest away in the refrigerator. The other bag is labeled “Taco soup” without beans)
  • 1 (14 oz) cans stewed tomatoes (half in each bag. I drained these most of the way)
  • 1 (8 oz) can tomato sauce
  • 1 (4 oz) can diced green chilis
  • 1/4 cup olives (optional)

Directions: Brown meat and onion, drain. Let meat cool for a minute, then dump into two freezer bags and mix together. Let the excess air out, lay bag flat, and zip bag closed.

Directions to write on bag: Thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours. Serve with tortilla chips, cheese, sour cream, and guacamole.

Chicken, Mushroom and Spinach Alfredo

This recipe makes one bag and feeds a larger family (5-6 people).

  • 4-5  chicken breasts
  • 2 cups fresh or 1 cup frozen spinach, drained
  • 1 (16 oz) jar Alfredo sauce (I use light)
  • 1 large green pepper, chopped
  • 1 (4 oz) can sliced mushrooms, drained

Directions: Write recipe name and instructions on freezer bag. Seal bags, mix ingredients, lay bag flat and freeze.

Directions to write on bag: Thaw overnight or for 24 hours. Cook on low for 4-6 hours. Serve with noodles, salad and breadsticks.

*This recipe originally calls for 1 cup of broccoli instead of spinach, but again, I simply exchanged the broccoli for spinach due to family allergies, and it worked out great.

Pork Pot Roast

This recipe makes one bag.

  • 1 Eye of Round Roast
  • 1 Packet Pot Roast Seasoning
  • 1 Bag Mini Carrots or Sliced Carrots
  • 6-7 Chopped Potatoes
  • 1 can chicken stock or broth (10 oz)
  • 1 Onion in Big Chunks for Flavor

Directions: Write recipe name and instructions on freezer bag. Seal bags, mix ingredients, lay bag flat and freeze.

Directions to write on bag: Thaw overnight or for 24 hours. Cook on low for 4-6 hours. Serve with salad and rolls.

UPDATE: People are asking if the pot roast recipe needs liquid. I’ve done it with extra liquid and without. The roast seasoning usually requires liquid so I’ve just added whatever that required. But I added 1 can chicken stock or broth to the recipe just in case you want more liquid. Also, if your recipe turns out too liquidy at the end, add cornstarch.

Zesty Chicken

This recipe makes one bag.

  • 3-4 chicken breasts
  • 1 10oz Can Cream of Chicken Soup
  • 1 Package Cream Cheese cubed
  • 1 Package Zesty Italian Dry Dressing Mix (Or you can Google a homemade zesty Italian seasoning recipe, it was super easy to make)

Directions: Write recipe name and instructions on freezer bag. Seal bag, mix ingredients, lay bag flat and freeze.

Directions to write on bag: Thaw overnight or for 8 hours. Cook on low for 4-5 hours. Serve over noodles or rice.

Swiss Cheese Chicken

This recipe makes one bag.

  • 2 slices turkey bacon
  • 4 potatoes, quartered
  • 4 boneless chicken breasts
  • 1 garlic clove, minced
  • 1 onion, chopped
  • 1 carrot, sliced into chunks
  • 1 (10 ounce) can cream of chicken soup
  • 4 slices swiss cheese

Directions: In skillet cook bacon until crispy, remove and crumble. set aside. Add other ingredients to Ziploc bag; seal bag, mix ingredients, lay bag flat and freeze. Set bacon and swiss cheese slices (1 for each serving) in separate Ziploc bags and freeze separately, stapled to the original crock pot freezer bag.

Directions to write on bag: Thaw slightly or overnight. Cook on low 6-8 hours. Remove individual pieces of chicken to plates along with vegetables and place one slice of cheese on each piece of chicken. Sprinkle bacon on top of cheese.

Print Shopping List

Lime Basil White Chocolate Chip Cookies

Do you have a basil plant that’s flourishing but you don’t know what to do with all those leaves? Are you sick of making the same boring pasta and pesto sauces with your basil? Here’s an idea, basil can be used in desserts!

The thought of using basil in a dessert horrified me. In my head, it just didn’t make sense. But I realized that mint is also an herb that gets used in desserts, as well as lavender. So I decided to give it a go. 

I love basil and lime together, so I wanted to start with that. And a tad bit of lime juice, but not too much. And because I did not want to create sour cookies, I used a soft sugar cookie recipe as my base, and added white chocolate chips as a finishing touch.

Wow. If a cookie described Heaven, I’m sure this would be it. These Lime Basil White Chocolate Chip cookies were incredible and heavenly. This recipe is truly a divine indulgence that leaves your tastebuds dancing! A sugar cookie at heart with a zesty, sweet and soft center. I can’t stop eating them as I write this recipe. Yum. And to think that this specific recipe exists NOWHERE on the internet until now? It’s an official, original Matheson family recipe.

So here is the recipe that’s going to make me fat. Ladies and gentlemen, I’d like to officially announce the birth of these babies, my Lime Basil White Chocolate Chip Cookie recipe.

Lime Basil White Chocolate Chip Cookies

Category: Dessert

Yield: 18 cookies

Lime Basil White Chocolate Chip Cookies

Wow. If a cookie described Heaven, I’m sure this would be it. These Lime Basil White Chocolate Chip cookies were incredible and heavenly. This recipe is truly a divine indulgence that leaves your tastebuds dancing! A sugar cookie at heart with a zesty, sweet and soft center.

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • zest from one lime
  • 1 tsp lime juice
  • 3 tbsp very finely chopped fresh basil leaves (about 10 leaves)
  • 1 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with a silicone mat or parchment paper.
  2. In a stand mixer (or hand-held mixer) cream together the butter and sugar until light and fluffy.
  3. Mix in the egg, vanilla, zest, basil, and lime juice. Mix together until fully combined.
  4. In a separate bowl sift together the flour, baking soda, and salt. Then mix into the butter mixture until combined.
  5. Scoop cookie dough using a 2" cookie scoop. Place dough balls about 1 inch apart on the cookie sheets.
  6. Bake 8 to 10 minutes, depending on the size of your cookies/oven.
  7. Allow to cool on a cooling rack for a few minutes
  8. Enjoy!
https://femiology.com/lime-basil-white-chocolate-chip-cookies/

crockpot freezer meals

15 Crockpot Freezer Meals From Around The World

crockpot freezer meals

Here’s an idea, let’s travel the world and eat dinner in every nation in 15 days! Would be nice, right? On a more realistic note, how about making dinner from every nation in 15 days? Now there’s an idea! All of these recipes can be prepared and frozen ahead of time and when you’re ready for an authentic dinner, simply thaw it the night before, pour ingredients into your crockpot, cook for several hours, and you’re good to go!

Image result for thai lettuce wraps crockpot
Image result for polynesian island chicken crockpot
Image result for British Crockpot Pork Fillet  crockpot
Image result for crockpot greek lamb tacos

Image result for italian meatballs crockpot

14. African Chicken Stew from Ready Set Eat

Image result for african crockpot chicken stew

15. Brazilian Feijoada (Pork and Black Bean Stew) from Mel’s Kitchen Cafe

Brazilian Feijoada

Safe travels!

Healthy High Energy Bites

Are you tying to avoid caffeine? Are you drained of all energy 2 hours after you wake up? Do you need a healthy energizing snack but can’t find anything that isn’t loaded with sugar? Perhaps these Energy Bites can help!

I saw a YouTube video of these No-Bake Energy Balls and wanted to create my own recipe. After a few attempts, I perfected my creation and these are by far my favorite. They are absolutely delicious and a perfect healthy snack, breakfast, or treat when you’re craving sugar!

I used my food processor to blend everything together, and then formed them into balls using plastic wrap. As a sugar addict, I must say, lately I’ve been craving these more than sugar! Eat one with breakfast inHere’s how to make them:

High Energy Breakfast Bites

Ingredients

10 almonds, chopped

10 dates, pruned and pitted

2 tbsp shredded coconut

2 tbsp craisins

1 tbsp chia seeds

1 cup oats

3 tbsp honey

3 tbsp peanut butter

1 tsp lemon zest

Directions

Add all ingredients to food processor and blend until it becomes a gritty texture (if you have almond butter than you’ve blended it too much). Form into balls using your palms or drop a few spoonfuls onto a sheet of plastic wrap and form it into a ball, unwrap and repeat. Makes between 10-20 Energy Bites depending on the size you create (my recipe made a dozen 2″ balls, only I couldn’t take the picture fast enough to avoid my family scarfing down half the batch). Enjoy!

13 Make Ahead and Freeze Casseroles (with Grocery List)

UPDATE: DO NOT THAW THESE MEALS!! THEY COOK FROZEN. ALL OF THEM ?

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Easy Cheeseburger Casserole (makes 3 freezer meals)

For the topping:

2 pounds of ground beef (again, mine was pre-cooked)

1 onion, diced very finely

Six cups Cheddar Cheese, grated

For the crust:

5 cups of self rising flour

3/4 cup of sour cream

1 egg

1 cup (more or less) of water

 

Directions:

  • In a saute pan, cook together the ground beef over medium high heat until onion is soft. Set aside to cool.

  • Make the crust first by combining the flour, egg, sour cream and enough water to bring it together into a thick, but spreadable consistency.

  • Spray the pans (I used three round pans) and spread a layer of the dough into each one. 4. Sprinkle the cooled meat mixture over the dough, then top each one with about 2 cups of cheddar. Top with lid.

Write on lid: Bake at 350 degrees for 25-30 minutes, until cheese is lightly browned and bubbly.

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Tex Mex Chicken Casserole (makes 4 casseroles)

4 chicken breasts, cooked and shredded

8 cups of cooked rice

2 can of Rotel tomatoes

2 packs of taco seasoning

2 cans of whole kernel corn, drained

2 cans of black beans (undrained)

1 small can of black olives, drained

6 cups of cheddar cheese, grated

Directions:

  • Mix together all of the ingredients in a bowl, except the cheese. Divide out into four pans, then top each with the cheddar cheese and top with cardboard topper.

Write on lid: Remove cardboard lid and bake at 350 degrees until thoroughly heated and cheese is melted (all ingredients are already cooked, so it’s just a matter of heating it well.) *Serve with sour cream and salsa on top and tortilla chips.

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Chicken Casserole (makes 3 casseroles)

4 shredded, cooked chicken breasts

5 cups of cooked rice

2 cans of cream of chicken condensed soup

1 cup of chicken broth

2 bags of frozen peas and carrots (I used peas, but you could use one bag of each)

1 Tablespoon of salt

1/2 Tablespoon of black pepper

3 cup of French’s onions

3 cups of shredded cheddar cheese

Directions:

  • In a small bowl, combine the cheese and onions together – set aside (for the topping)

  • In a large bowl, combine the rest of the ingredients together, then separate into pans. Top each one with 1/3 of the topping mixture and freeze.

Write on lid: Bake at 350 until thoroughly warm and cheese is melted (everything is already cooked in the casserole.)

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Cheesy Hashbrown Potato Casserole/ Funeral Potatoes (makes 1 freezer meal)

Potatoes:

12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns

2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)

2 cups sour cream (light is fine)

1 cup grated cheddar cheese

1/2 cup butter, melted

1/3 cup chopped onions

Topping:

2 cups crushed corn flakes

2 Tbsp butter, melted

Directions:

  • Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9×13 inch baking dish (or put frozen hash-browns into the baking dish). Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Cover with cardboard lid.

Write on lid: Bake at 350 degrees for 30 to 40 minutes. Serve with sliced ham and veggies.

 

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Baked Cheesy Chicken Penne (makes 2 freezer meals)

6 tablespoons butter, plus more for baking dishes

kosher salt and black pepper

1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)

1 teaspoon olive oil

2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)

1/2 cup plus 2 tablespoons flour

6 garlic cloves, finely minced

6 cups whole milk

10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)

1 cup sliced oil-packed sun-dried tomatoes, drained

1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)

1 1/2 cup freshly grated Parmesan (about 6 ounces)

Directions:

  • Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

  • While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)

  • In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

  • Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.

  • Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

  • Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.

Write on lid: Preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

======================================================================================

SHOPPING LIST (to make ALL the above recipes):

13 FOIL CASSEROLE DISHES with lids, all sizes (I got mine at Dollar Tree)

2 pounds of ground beef (mine was pre-cooked)

10 chicken breasts, cooked and shredded

1 and ⅓ onions, diced very finely

16 cups Cheddar Cheese, grated

5 cups of self rising flour

3/4 cup of sour cream

1 egg

13 cups of cooked rice

2 cans of Rotel tomatoes

2 packs of taco seasoning

2 cans of whole kernel corn, drained

2 cans of black beans (undrained)

1 small can of black olives, drained

4 cans of cream of chicken condensed soup

1 cup of chicken broth

2 bags of frozen peas and carrots (I used mixed, but you could use one bag of each)

1 Tablespoon of salt

3 cup of French’s onions

12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns

2 cups sour cream (light is fine)

1/2 cup butter, melted, plus 2 Tbsp butter, melted

2 cups crushed corn flakes

6 tablespoons butter, plus more for baking dishes

Salt and black pepper

1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)

1 teaspoon olive oil

1/2 cup plus 2 tablespoons flour

6 garlic cloves, finely minced

6 cups whole milk

10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)

1 cup sliced oil-packed sun-dried tomatoes, drained

1 1/2 cups shredded provolone (6 ounces) (I used an Italian blend that had provolone in it)

1 1/2 cup freshly grated Parmesan (about 6 ounces)

 

*Note: Images are for illustration purposes only.

Lemon Labor Inducing Cake

While I didn’t think it was possible, this cake from Lemon-sugar literally did put me into labor. There I was, at 38 weeks pregnant, feeling miserable and uncomfortable, hoping that our baby would be born before New Years since our insurance deductible and out-of-pocket max was 100% met and our little girl would be a nice tax break for us (let’s be real, I’m sure any mom would do the same). I started Googling non-tantalizing ways to induce labor, when I came across this labor-inducing lemon cupcake recipe! I was surprised that it seemed so easy (and tasty!), it didn’t involve consuming 7 pineapple cores, drinking a nasty tea or downing a shot of castor oil (which could result in explosive diarrhea during labor), so how could self-inducing labor seem so sweet?

I’ll tell you. The secret may have been the labor process and not the actual consuming of the lemon cake. This recipe took me about 3 hours to make. It involved standing for long periods of time, inhaling citrusy deliciousness, and LOTS of zesting, juicing, and slicing of lemons!!! My intention was to make this as a cake, eat a few slices, and hopefully go into labor within a few days, but not even 5 minutes after I finished frosting the cake, I felt a GUSH and realized my water had broken. I didn’t even get to try the cake! This was Saturday at about 3:30pm.

It was all a blur from there. My husband, being the trooper that he is, scrambled through the house packing up his suitcase and arranging for our toddler to be watched while I sat on the toilet, anxiously wondering if the baby was going to come out right then and there. I’ve watched too many Youtube labor videos haha.

We finally arrived at the hospital about half an hour later, and the nurse confirmed that my water had broken, and I was induced from there (Pitocin is of the devil, seriously) and our little girl was born on Sunday morning just before 7am!

So here’s the recipe that started it all. It was originally designed to make 6-12 cupcakes, but I halved the recipe and made this small cake with it instead, which is the recipe shared below. For safety purposes, I do not recommend making this recipe prior to 38 weeks gestationally. Best of luck and let me know how it goes!

Lemon Labor Inducing Cake

3 hours

20 minutes

3 hours, 20 minutes

Category: Dessert

Yield: one 8 inch round cake, serves 6

Lemon Labor Inducing Cake

Ingredients

  • Cake Ingredients:
  • 1 stick unsalted butter at room temperature
  • 1 cup white/granulated sugar
  • 2 large eggs at room temperature
  • 1/4 cup grated lemon zest (2-4 lemons, depending on size)
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 cup freshly squeezed lemon juice
  • 1/4 cup buttermilk, at room temperature
  • 1/2 teaspoon vanilla extract
  • Lemon Syrup Ingredients:
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup white/granulated sugar
  • Glaze Ingredients:
  • 1 cup powdered/confectioners sugar
  • 1 2/3 tablespoons freshly squeezed lemon juice
  • Buttercream Ingredients:
  • 1 stick unsalted butter, softened
  • 1 1/2 cups powdered/confectioners sugar
  • 1/4 teaspoon salt
  • 1/2 tablespoon plus 1/2 teaspoon milk
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Cake Directions:
  2. Preheat oven to 350 degrees and prepare an 8 inch round cake pan by lightly spraying it with a cooking spray of your choice.
  3. Cream the butter and sugar in bowl of stand mixer with the paddle attachment until light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, and lemon zest.
  5. In another bowl, sift together flour, baking powder, baking soda and salt.
  6. In another bowl, combine lemon juice, buttermilk and vanilla.
  7. Add the flour mixture and the buttermilk mixture alternately to the batter, beginning and ending with the flour.
  8. Pour batter into cake pan and bake for 18-20 minutes or until a toothpick comes out clean.
  9. Remove from oven and let cool on a wire rack.
  10. While the cake is cooling, prepare the lemon syrup. This will add moisture to the cake.
  11. Syrup Directions:
  12. Combine sugar and lemon juice in a heavy-bottom pan over low heat until sugar dissolves, stirring frequently.
  13. After the cake has cooled for 10 minutes, spoon the syrup over the tops of the cake.
  14. Then allow cake to cool completely before glazing and frosting.
  15. Glaze Directions:
  16. Combine sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
  17. Using the back of a large spoon, smooth some glaze over the top of the cake.
  18. Buttercream Directions:
  19. In the bowl of a stand mixer, cream the butter and salt for about 30 seconds.
  20. Add the powdered sugar, milk, vanilla and lemon juice and beat 5-6 minutes until frosting is fluffy.
  21. If desired, add some yellow (gel or icing) food coloring.
  22. Add to piping bag and frost as desired.
  23. Sprinkle with yellow sugar pearls, sugar, or a thin lemon slice for decoration.

Notes

*Prep time includes zesting and juicing the lemons while being super tired, trying to entertain a toddler with a tantrum, sitting down every 20 minutes from the joint pains, and being heavily burdened with BELLY.

*You can also make 6-12 cupcakes with this recipe.

https://femiology.com/lemon-labor-inducing-cake/

Delicious Gluten-Free Cinnamon Raisin Bread

Let me start by saying how much I despise gluten-free food. The taste – just yuck!! I feel so bad for people who have Celiac or gluten intolerance, like my poor husband, who can no longer enjoy the best tasting foods (according to my tastebuds haha)! At first I thought he was high maintenance when we were dating, I would invite him over for dinner and he had special dietary needs and it was so overwhelming needing to make a gluten-free version of everything I cooked.

grains and nuts

I’ve seen the effects that gluten consumption have on my husband, along with a few of my nieces and nephews, and I have since changed my mindset so I could be more accommodating and sensitive to their needs. I know they absolutely hate how their bodies react to grains, and I know their hearts break when they go to social and family events and someone busts out a plate of warm homemade chocolate chip cookies, or orders a pizza that they just can’t have – it’s gotta be tough. I’ve tasted a few gluten free foods in my life – like cookies, bread, etc. and I wanted to cry – everything has a tasteless grainy mashed potato after-taste.

woman gagging

Because I love my husband and my nieces and nephews so much and am trying to do better at providing gluten-free options for our home cooked meals, I thought I’d try a few recipes that had hundreds of reviews and high ratings. Here’s one of the first recipes I found, a gluten free sandwich bread recipe. Originally adapted from the Meaningful Eats blog, I tested out this recipe and my hubby really liked it! He’s had his fair share of gluten free store-bought and homemade breads and has just not found one he really likes – until now.

cinnamon raisin bread

I admit the original sandwich bread recipe was a bit grueling to make – I mean, who has almond flour and psyllium husk readily available in their pantry?? I was a bit surprised that I did (don’t ask LOL). And after I tried the recipe and got Hubby’s full approval, I took it a step further and decided to make it into a cinnamon raisin bread. And for someone who absolutely hates the taste (and even the thought) of gluten free foods, I admit this was delicious! So here’s my tried-and-true Cinnamon Raisin Gluten Free Bread recipe, let me know what you think! For best results, make sure to use Bob’s Red Mill 1:1 Gluten-Free Flour. Also, make sure to follow the recipe exactly as I did it, and if you have a bread maker, it’s best to let the bread rise inside the bread pan and then set it to a timed option without the entire bread-making process. So here we go!

sliced bread

Gluten Free Cinnamon Raisin Bread

Delicious Gluten-Free Cinnamon Raisin Bread

Category: appetizer

Yield: 10-12 slices/ one loaf

Delicious Gluten-Free Cinnamon Raisin Bread

Gluten Free Cinnamon Raisin Bread that even GF haters will enjoy

Ingredients

  • For the Yeast Mixture:
  • 1/2 cup warm water, no hotter than 110F
  • 1 envelope (or 2 1/4 teaspoons) highly active yeast
  • 2 tablespoons honey
  • For the Bread:
  • 1 1/2 cups (280 grams) Bob's Red Mill 1:1 Gluten-Free Baking Flour
  • 1/2 cup (40 grams) almond flour
  • 1/4 cup brown sugar, packed
  • 1 1/2 tablespoons cinnamon
  • 1 1/2 teaspoons salt
  • 3 eggs
  • 1/2 cup warm water
  • 2 teaspoons psyllium husk powder
  • 1/4 cup (30 grams) ground flaxseed meal
  • 1/4 cup olive oil
  • 2 additional tablespoons Bob's Red Mill 1:1 Gluten-Free Baking Flour

Instructions

  1. Grease a 5 x 9-inch loaf pan or the bread-maker pan (remove mixer attachment prior, it is not needed for this recipe).
  2. Combine the ingredients for the yeast mixture and whisk together. Let it sit for 5 minutes or so while you make the dough (I recommend putting it in a large bowl so it doesn't spill over)
  3. In a medium bowl, combine the baking flour, almond flour, brown sugar, cinnamon, and salt.
  4. Place the eggs in the bowl of a stand mixer, beat on medium until slightly pale and fluffy, about 3 minutes.
  5. In a glass measuring cup or bowl, whisk together the remaining 1/2 cup water with the psyllium husk powder and flaxseed meal. Whisk until totally smooth and let sit for 1-3 minutes before adding it to the dough.
  6. Slowly add the flour mixture to the eggs, followed by the butter, yeast mixture, and flaxseed mixture. Beat on medium speed for 6 minutes. The dough will resemble cookie dough and be very sticky. Add 2 tablespoons of the Bob's Red Mill flour and mix for another minute.
  7. Scrape the dough into the prepared baking pan and smooth the top with wet hands if needed.
  8. Baking via oven/loaf pan:
  9. If you're baking this via oven, preheat oven to 200 degrees. Place the loaf in the warm oven and let rise for 10 minutes. Remove the loaf from the oven and let rise for another 20 minutes on the counter. During this time, preheat the oven to 375F. The bread will not rise tall like regular bread, but should rise a few inches to about the top of the pan.
  10. Bake the bread for 35-45 minutes, until the internal temperature registers 200F on an instant-read thermometer or until the top is golden and seems firm when tapped.
  11. Baking via bread maker:
  12. If you're using a bread maker, scrape the dough directly into the loaf pan that fits into the bread maker. Cover with a clean towel and let it sit on the countertop for 3 hours to allow dough to rise.
  13. Place bread pan into your bread maker and select the custom timed feature that allows you to bake your bread in increments of 10 minutes. Bake the bread for 3 cycles of 10 minutes or until the loaf is golden on top or firm when tapped.
  14. Let the bread cool in the pan for 10 minutes. Turn out onto a wire rack to cool for at least another 20 minutes before slicing. Enjoy!
https://femiology.com/gluten-free-cinnamon-raisin-bread/

Please share your thoughts, questions, and suggestions below, I’d love to hear how it turns out and your/your family’s reaction to it’s tastiness!