Chai Spiced Rainbow Carrot Muffins

Chai Carrot Muffin

Who knew that chai spice and rainbow carrots made such an awesomely delicious combination? These are great anytime of year and taste equally scrumptious hot or cold.


3 ½ cup all-purpose flour

1 cup coconut sugar

3 tsp chai spice powder

1 tsp ground cardamom

3 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 ½ cup plain greek yogurt

2 cups vanilla almond milk

2 eggs

½ stick butter, melted

4 cups rainbow carrots, shredded

1 cup dried currents


Preheat a 375° degree oven. Next, line 24 standard muffin tin with liners and set aside.

In a large mixing bowl, stir together flour, sugar, chai spice, cardamom, baking powder, baking soda and salt. Set aside

In a separate bowl whisk together greek yogurt, almond milk, eggs, and cooled melted butter.  Make a well in the center of the dry mixture and add yogurt mixture. Stir until just combined. Fold in rainbow carrots and currents.

Scoop batter into muffin tins and bake in oven for about 20 minutes or until toothpick inserted in middle comes out clean. Let cool, then eat and enjoy.

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Pineapple Banana Bake

What to do with leftover pineapple and banana? Make something delicious and sweet.

3 cups all-purpose baking mix
½ cup all-purpose flour
½ sweet dairy whey
½ cup raw sugar
1 tsp baking powder
½ tsp salt
1 ½ cup almond milk
3 fully ripe banana, smashed
2 cups crushed pineapple (I used fresh pineapple that I pulsed in my Vitamin.)
¼ cup butter
¼ cup coconut sugar

Melt butter in heavy bottom skillet, add coconut sugar and crushed pineapple. Cook on medium low heat until pineapples thicken. Stir occasionally so pineapple won’t burn. Once thickened, remove from heat and set aside.

In large mixing bowl add baking mix, flour, whey, sugar, baking powder and salt. Mix with a wire whisk. Set aside.

Smash banana in small bowl being sure to get out as may lumps as possible.

Add smashed banana to dry mixture. Then add almond milk about, ½ cup at a time, and stir after each addition. Stir until mix is incorporated but be careful not to over mix.

Grease a large baking pan. I used a 9×12 pan. Add mixure to baking pan. Next spoon pineapple mixture evenly over top. Place in a 350° degree oven. Let bake until done or toothpick inserted in middle comes out clean.

Turn off oven and let bread cool in oven for about 10 minutes. Leave oven door slightly open.

Remove from oven and let cool COMPLETELY before slicing. Then, eat and enjoy.

Pumpkin Cream Pie

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Pumpkin Cream Pie

I was in my kitchen, as usual, and tinkering around with different ways to make pumpkin pie. I’ve made the typical pumpkin pies that are served hot from the oven with freshly whipped cream. I’ve also made pumpkin pie, let it chill and had it as a cool dessert. Then i wondered how a pumpkin cream pie would turn out. Well, here’s the recipe below.

All ingredients for pumpkin cream pie

(1) 3.5 oz vanilla pudding mix
whole milk
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground all spice
1 tsp ground cinnamon
(2) 15 oz cans unsweetened pumpkin puree
(1) 15 oz can sweetened condensed milk

Pie Crust
1 cup all-purpose-flour
1 cup teff flour
½ cup nut mix flour blend
½ cup coconut sugar
1.5 stick butter (cold)
5-9 TBSP ice-cold water

2-3 cups heavy whipping cream
½ cup coconut syrup
1 tsp vanilla extract


In a large sauce pan prepare vanilla pudding mix according to package instructions.  Add ground cloves, ground nutmeg, all spice and cinnamon to pudding mixture. Next, add both cans of pumpkin puree. Gently whisk to ensure pumpkin is thoroughly incorporated. Last, add sweetened condensed milk and fold into pudding pumpkin mixture. Be careful not to over mix. Remove from heat, cover and set aside.

Pie Crust
Place all flours and coconut sugar into large mixing bowl. Next cut cold butter into thick pieces and add to flour mix. Cut butter into flour mixture with pastry blender or use hands. Mix until flour butter mixture is crumbly. Add ice water into flour butter mix one tablespoon at a time. Use hands to mix dough and form into a ball. Cover with plastic wrap and refrigerate for 30 minutes.

Using large and flat skillet, place chilled and rolled out pie dough into skillet. Gently press dough into base of skillet and around the sides to completely cover skillet. Polk a few holes in crust with fork and bake in a 350° degrees oven for 10-13 minutes. Once crust is ready, remove from oven.

Next pour pumpkin mixture into prepared skillet. Evenly smooth out top and let bake in 350° degrees oven for approximately 35 minutes. Pie needs to set completely before removing from oven.

Once pie has completely set, remove from oven and allow to cool COMPLETELY. Then loosely cover and refrigerate for 4 hours or overnight

While pie is chilling, prepare whipped topping. It’s best to prepare right before serving pie. Using hand mixer or power blender, whip heavy cream and syrup for about 10 minutes or until slightly stiff peaks have formed in cream. Add extract and stir.

Sliced pie, ready to eat!

Remove chilled pumpkin pie from refrigerator and evenly spread fresh whipped topping over the top. Slice and serve immediately, then enjoy!


Pumpkin Chocolate Chunk Bar

Pumpkin season is here. I try not to fall into the “pumpkin everything” but it’s hard. There are so many wonderful things to do with pumpkin and other beautiful squashes. Here’s one of my many quick bread recipes. Enjoy!



16 oz unsweetened pumpkin puree

1½ cups coconut sugar

2 eggs, beaten

2¼ cup all purpose flour

2 tsp baking soda

1 tsp salt

16 oz chocolate chunks


Grease an 8″ square baking dish, set aside. In a large mixing bowl, add pumpkin puree, sugar and eggs. Beat on low speed about 2 minutes and ingredients are well combined. In small bowl, whisk flour, baking soda and salt.

Next, add flour half of flour mixture to wet ingredients. Beat on low speed about 1 minute being careful not to over mix. Add remaining flour and beat. Stir in chocolate chunks. Spoon batter into greased pan, spread evenly if necessary. Bake in a 325° over for about 40 minutes or until toothpick inserted into middle comes out clean.

Serve hot with vanilla ice cream!

A photo posted by Aly Richardson (@calired121) on Oct 23, 2016 at 4:18pm PDT

Chocolate Banana Muffins

There’s never a moment when i don’t have extra bananas in my kitchen that seemingly are left to eternally rot. Therefore, i’m always finding creative ways to use them, even when they’re EXTREMELY brown. Besides, who doesn’t like a little chocolate with their banana?



1 stick butter (softened)

1½ cups powered sugar

3 ripe bananas

½ cup plain yogurt

1 egg

1 cup raw cacao powder (unsweetened chocolate powder can be substituted)

2 cups self-rising flour

1 tsp salt



Mix butter and powdered sugar in large mixing bowl, set aside.  In medium bowl add 2 bananas, yogurt and egg. Mix thoroughly, insuring that bananas are smashed.

Next, add banana mixture to butter mixture. Beat ingredients using a wire whisk. Combine raw cacao powder, flour and salt in separate bowl. Add flour mixture to banana mixture 1 cup at a time and stir after each addition. Be sure to scrap down sides of bowl.

Last, thinly slice remaining banana directly into mix and gently stir. Scoop mix evenly into lined 12 cup muffin or cupcake pan. Bake in 350°degree oven for 15-25 minutes or until toothpick inserted in middle of muffin comes out clean.




Spiced Pear Bread (Vegan and Gluten Free)



As with many things in my world, i tend to make recipes from different food items i want to get rid off.  In this case i had some pears that were about to go bad and i needed to find something to do with them besides toss them into the trash.  I LOVE baking so i figured why not throw them into a quick bread.  Here’s my recipe. Enjoy!



1 cup fresh puree pear

½ cup almond milk

½ cup vegetable oil

½ pure maple syrup

2 ¼ cup Pamela’s GF Baking and Pancake Mix

¼ tsp ground nutmeg

¼ tsp ground all spice

¼ ground cloves

¼ ground cardamom

½ tsp ground cinnamon



Combine wet ingredients and then add dry ingredients. Mix well and pour into a small baking dish or muffin pan. Bake at 350° F until golden brown or toothpick inserted in middle comes out clean.


Pina Colada Muffins (Vegan-Gluten Free)

I had a TON of super ripe banana and some leftover fresh pineapple that i wanted to get rid of.  I didn’t want to just throw them out so i was trying to think of something to use them in.  Well i thought some kind of baked bread would be good and then *poof* Pina Colada Muffins.  They really turned out great and of course the whole family enjoy them.  Hope you will too.



5 ripe banana
½ cup Coconut oil
¾ cup Coconut palm sugar
3 cups sifted Pamela’s Artisan Flour Blend
3 tsp baking powder
1 tsp baking soda
1 tsp sea salt
½ cup coconut milk (i used the So Delicious brand)
1/8 lemon extract
1 ½ cups fresh diced pineapple
1 TBSP liqueur (I used Grand Marnier)



1.  Add ripe banana to stand mixer.  Mix on low-speed until bananas have a cream like texture.  2.  Next add coconut oil and blend until combined.  3. In a separate bowl sift, flour blend, baking powder, baking soda and sea salt and set aside.  4. Add coconut sugar to banana mix and blend well.  5. Next, add about half of the flour mix and about half of the coconut milk and blend.  Then add the remaining flours and milks. 6. Stir in extract, liqueur and pineapple. 7. Scoop by the spoonfuls into muffin tins and bake until done in the center, about 35 minutes.


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Red Kuri Squash Muffins with Dried Currants

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It’s that time of year where i buy LOADS of different types of winter squash.  One of my favorites is the red kuri squash because they are so versatile with many different ways to prepare them.  They are also delicious and my family loves them.

The muffins came about because i happened to have 2 leftover cooked red kuri squash from a previous dinner i’d made.  I didn’t want the squash to go to waste so i decided to make muffins with the leftovers and the results were DELICIOUS.


2 Cups red kuri squash, seeded, cooked and smashed

1 stick butter, melted

2 eggs, beaten

1 tsp vanilla extract

1 cup pure maple syrup

2 cups all-purpose-flour

2 tsp baking powder

¼ tsp baking soda

1 tsp salt

½ tsp all spice

1 cup dried currants


Pre-heat oven to 350°F. Line 2 cupcake tins with 18 cupcake liners.

In a large mixing bowl add smashed squash.  Mix and press squash with a large spoon to be sure it’s nice and smooth.  Next, add melted butter and stir.  Be sure butter is well incorporated into squash.  Add beaten eggs, maple syrup and vanilla extract and continue to mix well. Mixture should have a loose consistency.

In a separate bowl add all-purpose flour and remaining dry ingredients.  Mix with whisk.  Add dry ingredients into squash mixture ½ cup at a time, mixing after each addition.  Last add dried currants and gently mix to be sure flour and currants are well incorporated.  Be careful not to over mix.  Scoop by the spoonfuls into lined cupcake tins, filling about ¾ to the top of the liner.

Place in hot 350°F oven and bake for about 30-40 minutes or until toothpick inserted into middle comes out clean.  Let cool and remove from tins. Eat and enjoy.

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