Sweet

Gluten Free Pumpkin Pie in a Mug

Published on November 29, 2016November 29, 2016 by The Crimson CraveLeave a comment

By Danielle Leavitt ’17

Pumpkin is the flavor of fall! From pumpkin flavored coffees to pumpkin desserts, it is always a welcoming and comforting treat. This amazing gluten free recipe combining pumpkin in your favorite coffee mug is easily made and can satisfy your fall pumpkin crave!

Ingredients:

1/3 cup pumpkin puree

1 egg

2 tbs maple syrup

1 tbs milk or almond milk

1 tsp pumpkin pie spice

Directions:

Mix all ingredients up in a mug. Microwave for 3 minutes or until cooked (it will still look moist in the center)

That’s it!!! This recipe is very quick and easy to make. Fall never tasted so good!!

Hummingbird Pancakes

Published on October 31, 2016October 31, 2016 by The Crimson CraveLeave a comment

By Maria “Majo” Acosta Robayo ’20

Growing up with a Chinese Jamaican family of 8, cinnamon apple pancakes were a Saturday morning staple. I used to gather around the older boys as they chopped apples into thin wedges and poured cinnamon sugar swirls on buttermilk batter. This typical breakfast delicacy has been a family tradition for years so I was surprised to hear earlier this month that a new pancake recipe was being introduced: Jamaican Hummingbird Pancakes. Here is the recipe, just as my family makes them. Enjoy!

Ingredients & Supplies:

1/4 cup crushed pineapple
1 mashed banana
2 large eggs, room temperature
1/3 cup milk
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
Vegetable oil or butter, for frying
Banana, pecans and maple syrup for topping (optional)

Steps:

Heat a large skillet or griddle on medium heat
In a medium bowl, combine pineapple, banana, eggs and milk, whisking until combined. In a separate bowl, sift flour, baking powder, cinnamon and salt together.
Incorporate dry ingredients into wet, stirring only until combined.
Once your griddle is hot, liberally grease with oil/butter. Pour 1/4 cup batter per pancake onto surface. Cook on one side until holes form around edges (about two minutes) then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot — you want a nice even heat.
Serve with banana slices, pecans and a healthy drizzle of maple syrup!

Gluten Free Frozen Yogurt Granola Cups

Published on April 18, 2016April 18, 2016 by danielleleavittLeave a comment

Oats!!! Oats are the main ingredient found in granola. But what’s so bad about oats you ask? Oats for gluten free consumers like myself were once considered taboo. The controversy surrounds the fact that most oats were not considered to be “pure” and were processed with a contaminant that people with gluten sensitivity could not tolerate. As the demand for more variety in gluten free foods rise, more research and refinement in the preparation of oats free of any gluten contaminants has become a booming and helpful source of fibrous nutrition for the gluten sensitive or allergic person. One of my favorite frozen desserts contains gluten free granola. These frozen yogurt granola cups are easy to prepare and taste great! They are creamy, sweet little treats that are perfect on a spring day.

Ingredients:

1 cup granola
1 Tbsp. melted butter
1 Tbsp. honey
24 oz gluten free yogurt any flavor (ie Chobani)
fruit of your choice (strawberries, blueberries, raspberries)
cupcake holders

Preparation:

Combine 1 cup granola, 1 Tbsp. melted butter, and 1 Tbsp. honey. Mix well.
Line a muffin tin with the cupcake holders and line the bottom with equal amounts of the granola mixture.
On top of the granola mixture, fill each cup with yogurt.
Top with fruit.
Freeze for 2-4 hours.

These refreshing gluten free treats can be kept frozen for a quick snack on the go, or for a light dessert after a meal. Oats have never tasted so good, and of course they are gluten free!

Gluten-Free Peanut Butter Oreo Icebox Cake

Published on March 28, 2016March 28, 2016 by danielleleavittLeave a comment

by Danielle Leavitt

I’m getting my sweet tooth back after a winter of warm soups and comfort food. I’m craving something frozen, with whipped cream, cookies, and peanuts….like a hot fudge sundae! This Peanut Butter Oreo Icebox Cake takes the traditional hot fudge sundae to the next level. It is easy, NO BAKE, all gluten-free, and I promise you will enjoy it. Have fun with this one! You can use many different toppings like peanuts, strawberries, M&M’s, chocolate chips, and caramel or hot fudge sauces.

Ingredients:

1 16oz container Cool Whip or other nondairy whipped topping

1 ½ cups peanut butter, crunchy or creamy (it is easiest to use a creamier based peanut butter for mixing and spreading purposes)

¾ cup fudge sauce

¼-1/3 cup crushed peanuts

2 boxes gluten free Oreo cookies (I use Glutino brand)

8 x 8 aluminum baking pan lined with non-stick tin foil

Preparation:

Create four rows of Oreos along the bottom of the aluminum pan

In a separate bowl, mix the Cool Whip and peanut butter until totally combined

Spread ½ of the peanut butter mixture over the Oreo’s, then top with another layer of Oreo’s

Drizzle ½ cup of the fudge sauce over top

Spread on the remaining peanut butter mixture and drizzle on top the remaining fudge sauce

Crumble all the remaining Oreo’s and sprinkle them, along with the peanuts or other toppings, over the top

7. Place in refrigerator 4-8 hours, or preferably in freezer for 3-4 hours

8. Slice and enjoy!

Spring has sprung, and it’s great to enjoy a gluten-free frozen treat that is so easy to make and tastes great!!!!!

Crazy Cake in a Mug

Published on February 22, 2016February 29, 2016 by danielleleavittLeave a comment

by Danielle Leavitt ’17

Hot chocolate is always my “go-to” drink in winter when I want to warm up. Just tasting that warm, soothing liquid somehow makes the snow outside disappear. Recently, I was introduced to another cup of winter wonderland: a moist and chocolaty rich cake that is made entirely in a cup. Taking only minutes to prepare, this easy recipe is cooked in your microwave and will have you satisfied and wanting more! Best of all, it can be made gluten-free!

Dry Ingredients:

5 tbsp flour (gluten free)
4 ½ tbsp sugar
2 tsp cocoa (unsweetened, most brands are gluten free except Ghirdeli)
¼ tsp baking soda
pinch of salt

Wet Ingredients:

½ tsp white vinegar
¼ tsp pure vanilla extract
2 tsp vegetable oil
4 1/2 tbsp water

Spray the inside of a microwave safe mug with non-stick cooking spray
Mix the first 5 dry ingredients
After mixing, make 3 depressions in the dry ingredients.
Pour vinegar in one depression, vanilla in the other and the vegetable oil in the third
Pour the water on top
Mix well until smooth
Microwave for 2 minutes

To make your Crazy Mug Cake taste even better you can add mini marshmallows, chocolate chips (Enjoy Life brand are gluten free), M&Ms, sprinkles, shredded coconut, etc. This easy mug cake will not only taste great on a wintery day, but you could even have a cup of hot chocolate along with it!

Recipe from:

https://sites.google.com/site/sweetlittebluebird/crazy-cake-in-a-mug-single-serving-microwave-recipe

Frozen Yogurt Pie

Published on November 30, 2015November 30, 2015 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

Sometimes traditional Thanksgiving desserts need a pick me up. Move over pumpkin pie, apple pie, and pecan pie for this amazing frozen dessert that takes two minutes to make and can be just the thing missing from your Thanksgiving table. Fresh, natural, low calorie, and even sugar free if desired, this pie will leave your family and guests wanting you to make it all year long.

Ingredients:

1 8oz tub Cool Whip (any flavor or variety! Comes in regular, lite, sugar free, chocolate)

2 small containers of gluten free yogurt (Chobani, Dannon, Yoplait). Best if mixed with berries or other flavors to compliment the Cool Whip

1 Mi-Del brand gluten free graham cracker crust with lid. This can be found at Whole Foods, other specialty natural foods store, or purchased online.

Optional: add a cup each of extra berries (strawberries, blueberries, raspberries etc). Fresh or frozen both work.

Directions

1. In a medium size bowl mix together Cool Whip, both containers of yogurt and berries (if added) to a smooth consistency.

2. Pour entire mixture into the pre-made graham cracker crust. Cover with lid and place into the freezer for several hours or until frozen.

3. Slice and eat!

So simple, this delicious and creamy frozen treat has been at our Thanksgiving table for many years. A gluten free Thanksgiving cannot only be tasty, but a surprising welcome to some of the more traditional desserts!

Hershey Kiss Acorn Treats

Published on November 16, 2015November 16, 2015 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

As always it’s a busy time in Harvard Yard. Tourists travel worldwide to see the infamous John Harvard statue, students study between classes in preparation for midterms, and photographers take pictures of the beautiful landscape and buildings at Harvard. But, mostly unnoticed, the busiest of all is the scampering squirrel who is gathering acorns and food for the upcoming winter. Especially now that winter looms and the bright colored chairs in Harvard Yard have been removed, the squirrel is even more noticeable as he stocks up on his impending feast for the next several months. The gluten free Hershey Kiss Acorn Treat is made in honor of the squirrel, in hopes that this winter, unlike the last, will be short and that the squirrel will have plenty of food to keep him satisfied. This recipe is very simple, but it is the perfect one-bite party snack that has an incredible chocolate peanut butter flavor.

Ingredients:

Gluten free instant icing
Gluten free mini vanilla wafers
Hershey’s Kisses any flavor
Reese’s Peanut Butter Chips

Directions:

Place mini vanilla wafers on a tray with the flat side of the cookie toward the top.

2. Squeeze a small amount of icing onto the bottom of an unwrapped Hershey Kiss and place it onto the center of the cookie. Let sit for a few minutes to allow the icing to harden.

3. Place a small amount of icing onto the bottom of a Reese’s Piece and place onto center and top of the cookie.

This amazing acorn treat is a simple and tasty way to honor the squirrel and enjoy a great gluten free bite at the same time.

Killer Carrot Cake

Published on November 9, 2015January 25, 2016 by The Crimson Crave1 Comment

by Caroline Gentile ’17

I’ll be the first to admit it: I usually hate carrot cake. When one is eating on cake, why in the world would they pick the one with the vegetable in it? That defeats the purpose of eating cake, right?!

Well, this recipe for carrot cake proved me wrong. Call me converted! Every time I’ve made this recipe, not only do I, the self-proclaimed-carrot-cake hater, have at least two helpings, but so does everyone else. And as I stuff my face with as much carrot cake as I possibly can, I justify that it’s healthy because it has vegetables in it.

Ingredients

1 1/2 cup canola oil

2 cups of sugar

3 eggs

2 1/2 cups of flour

2 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons vanilla

1 teaspoon salt

2 cups shredded carrot

2 cups shredded coconut

1 cup chopped walnuts

18 0z. can of pineapple

For Frosting:

3 oz. cream cheese

1/4 cup butter

2 teaspoons milk

1 teaspoon vanilla

2 cups of powdered sugar

Directions:

For the cake, combine ingredients in the order given. Bake at 350 degrees for one hour.

For the frosting, combine ingredients in the order given. Make as much as you feel is necessary (read: make a lot because its delicious).

Usually, I let the cake cool completely, and then frost the cake, because the cake ends up looking prettier. But in terms of taste, it is much better to let the cake cool for 20 minutes, frost it, and dig in ASAP.

Gluten Free Peanut Butter Balls

Published on October 28, 2015 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

It’s that time of year again when the crisp air and clear blue skies invite you to participate in their splendor. Winter will be coming soon, and the return to fluorescent bulbs and forced heat can dampen anyone’s spirits. This is a great time of year to enjoy being outside, whether it’s to take a walk or run along the river, canoe, or even hike. Fall leaves, apple picking, and spiced cider are traditional treats that we eat this time of year. In my family, we make simple Peanut Butter Balls that are not only delicious, but very healthy and can be used as a seasonal post work out snack or used as an on-the-go snack. Each ball has 100 calories and 5 grams of protein, are gluten-free, and easy to make!

Ingredients:

1/2 cup Natural Creamy Peanut Butter

1 scoop Vanilla Protein Powder

1 tsp Honey

1/2 cup Dark Chocolate Chips

1/2 tsp Coconut Oil

*all ingredients are Gluten free

Directions:

In a medium bowl, mix the peanut butter, protein powder, and honey together until it forms a dough (you may need. to add a little more protein powder if the dough is not thick enough)
Cover a plate with parchment paper. Roll the dough into 1 inch balls and place onto the paper. Place the plate with the peanut butter balls into the freezer to chill. The time will vary depending on the freezer.
After the balls are frozen in place the chocolate chips and coconut oil into a small bowl. Microwave for 30 seconds at a time, stirring and repeating until the chocolate is melted.
Remove the peanut butter balls from the freezer and dip them halfway into the melted chocolate. Enjoy!The final product can be frozen for future outings or eaten right away. The combination of peanut butter and chocolate creates a creamy, nutty, and delectable bite. Fall treats can be easy to make, gluten free, and taste amazing!

The final product can be frozen for future outings or eaten right away. The combination of peanut butter and chocolate creates a creamy, nutty, and delectable bite. Fall treats can be easy to make, gluten free, and taste amazing!

Pumpkin Muffins with a Spice

Published on October 26, 2015 by The Crimson CraveLeave a comment

by Richa Chaturvedi ’18

In an effort to test how yummy Buzzfeed suggestions really are, I spent my Friday afternoon making these pumpkin muffins! Spoiler alert: never shall I doubt Buzzfeed again.

Pumpkin is always a tricky ingredient – it has an interesting consistency and tends to overpower everything else in the dish. A basic rule of thumb for cooking with pumpkin is to enhance the flavor with the correct spice, but to make sure to incorporate more dynamic elements into the recipe so that pumpkin isn’t the only flavor. This is why I added chocolate chips to these muffins. Chocolate and pumpkin is actually an underrated combination, plus they look amazing together!

The recipe also calls for pumpkin spice, which is just a combination of basic fall flavors: cinnamon, nutmeg, clove, and ginger. Since I’m a normal college student, I didn’t just have those lying around so I was very generous with cinnamon and vanilla extract. It still tasted great! The big takeaway from this is that recipes aren’t set in stone. As long as you have the basic chemistry down, you can take liberties to personalize and experiment with the dishes you create. After all, you’re the one eating them so it’s really up to you.

Above all else, don’t be scared to try new recipes and ingredients. I’m basically inept – there was a period of time in high school when I was banned from using the microwave due to an unfortunate aluminum foil incident – but I was committed to making myself something nice and pumpkin-y and, I’m not going to lie, I crushed it. It’s helpful to remember that if you don’t make yourself chocolate chip and pumpkin muffins, then you won’t be able to eat chocolate chip and pumpkin muffins. With that inspiration, go forth! And happy fall from Crimson Crave.

Make it yourself!

Ingredients:

2 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin spice
¼ tsp. salt
4 eggs
2 cups sugar
1 cup canola oil
1 (16 ounce) can pure pumpkin
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
4 cups powdered sugar
2 tsp. vanilla extract
24 pumpkin-shaped candies

Directions:

Preheat oven to 350 °F. Line 24 muffin cups with paper or silicone liners and coat with nonstick cooking spray.
In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
In an electric mixer fitted with the paddle attachment, or in a large bowl with a whisk, combine eggs, sugar, oil, and pumpkin. Add the flour mixture in two batches, mixing after each addition until uniformly combined.
Using a large cookie scoop, fill the muffin cups nearly to the top with batter. Bake about 25 minutes, rotating the muffin tins halfway through baking time, until a toothpick inserted in the middle of a muffin comes out clean with a few crumbs attached. Cool completely.
While the muffins are cooling, in a large bowl, combine cream cheese, butter, powdered sugar, and vanilla extract until smooth. Frost muffins using a spatula or a pastry bag and piping tip of your choice. Top with pumpkin candies.

*Recipe courtesy of CulinaryHill.com.