Ingredients:

1/2 stick (4 tbsp) of unsalted butter

1 1/2 cups Bob’s Red Mill Gluten Free One to One Baking Flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp freshly grated nutmeg

1/2 tsp salt

2 eggs

1/2 cup brown sugar

3/4 cup of pumpkin puree (see note*)

1/2 cup plain greek yogurt

1/4 cup olive oil

1/2 tbsp vanilla extract

2 tbsp pure maple syrup

1/2 cup chocolate chips

Directions:

Preheat the oven to 350˚ F. Butter a 9 by 5 in. loaf pan.

To brown the butter, add the butter to medium sauté pan and melt over medium heat. When butter begins to foam, keep an eye on the color. When it begins to look golden brown (you will see brown specs) and smell nutty remove from the heat, and place it in a heatproof bowl to cool.

Meanwhile, add flour, baking soda, cinnamon, ground ginger, nutmeg and salt to a medium sized bowl. Whisk to combine. Set aside.

In a large bowl, add the eggs and brown sugar and whisk by hand for about 1-2 minutes or until well combined. Add the pumpkin and yogurt and continue whisking until smooth. Add the oil, vanilla, maple syrup and cooled brown butter butter and whisk for about 1-2 minutes.

Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until all of the flour is incorporated.

Remove 1 cup of the batter and place in a medium bowl. Melt the chocolate chips (in the microwave or by using a double boiler) and let cool slightly. Fold chocolate into reserved batter until incorporated.

Add 1/2 of the pumpkin batter to the pan then dot with tablespoon size scoops of the chocolate batter in a random pattern. Add the remaining pumpkin batter and dot with the rest of the chocolate. Swirl with a butter knife or small offset spatula.

Place in oven and bake for about 50 minutes.

*Note: You can use canned pumpkin puree, or to make your own, half a baking pumpkin (or winter squash of choice) and scoop out the flesh and seeds, place cut side down on on a parchment lined tray. Bake at 400˚F for about 30-40 minutes or until you can easily insert a paring knife into the pumpkin. Scoop out the flesh and process until smooth in the food processor. Then place in a cheesecloth lined colander over a bowl overnight (or for 8 hours in the fridge). Discard water and reserve pumpkin purée.

Recipe inspired by @chezlarae

"],["author_id",1130],["blurb_text",null],["preparation_time_additional",null],["cooking_time",null],["status",0],["preparation_time",null],["recommended_at",null],["updated_at",null],["count_rating_votes",5],["rest_time",null],["title","Gluten Free Brown Butter Pumpkin Bread with Chocolate Swirl"],["deleted_at",null],["post_id",6877088],["sponsor",{"__iterable":"Map","data":[["id",13],["name","Bob's Red Mill"],["description",null],["logo_id",12],["website","http://www.bobsredmill.com/"],["created_at",null],["updated_at",null]]}],["video",{"__iterable":"Map","data":[["id",229],["url","https://data.thefeedfeed.com/video/bCWhu6dNUIE.mp4"],["created_at",null],["updated_at",null],["is_possible_broken",0],["is_big",0]]}],["id",6877088],["image",{"__iterable":"Map","data":[["id",8493617],["url","https://data.thefeedfeed.com/static/2020/09/28/16013081625f720602a5931.jpg"],["path","https://data.thefeedfeed.com/static/2020/09/28/16013081625f720602a5931"],["extension","jpg"],["type","internal"],["server",1],["created_at","2020-09-28 11:49:23"],["updated_at","2020-09-28 11:49:23"]]}],["feed_id",540],["rating","4.00"],["grabbed_at",null],["editor_text",null],["image_id",8493617],["video_id",229],["source_id",2]]}]}],["count_rating_votes",10],["active_conversations",{"__iterable":"List","data":[]}],["active_stories",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",540],["story_id",4],["created_at",null],["updated_at",null]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/8-no-bake-desserts/edit"],["main","thefeedfeed/articles/8-no-bake-desserts"]]}],["priority",1],["story_id",4],["flags",1],["created_at",null],["text","

Turning your oven to 350 degrees for 30 to 45 minutes in the middle of summer can be a daunting proposition. And yet, a sweet dessert rounds out a BBQ or picnic perfectly. Move beyond an ice cream sundae or fruit platter with these no-bake desserts.

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photo credit: @buttercreamblondie

Nutella Marscapone Cheesecake

A rich Nutella ganache is sprinkled with sea salt and spooned over an Oreo crust for this rich dessert. Boozy whipped cream tops it off. Get the recipe.

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photo credit: @thesuburbansoapbox

Red, White, and Blue Berry Tiramisu

Be sure to use a clear dish to show off the colorful layers in this no-bake tiramisu. Though we’re showcasing strawberries and blueberries here, use the freshest in-season fruit to adjust the flavors through the summer. Get the recipe.

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photo credit: @thesugarhit

Chocolate Crackle S'mores Cake

There’s no campfire required for this chocolatey cake that all the flavors that will take you back to camp, but with none of the mosquitos. Best of all, this cake goes from craving to table in 15 minutes. Get the recipe.

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photo credit: @bakingcharlotte

Lemon Cheesecake

This classic no-bake cheesecake is topped with an easy lemon curd for a pop of flavor—and color! Get the recipe.

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photo credit: @bakeritablog

Chocolate Peanut Butter Tart

This dessert is vegan, gluten free, and refined sugar free, so it’s basically healthy. Get the recipe.

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photo credit: @homecookingadventure

Strawberry Chocolate Tart

This chocolate ganache tart is a perfect base for your favorite toppings. Here it’s strawberries but use whatever is freshest near you. Get the recipe.

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photo credit: @wifemamafoodie

Chocolate Coconut Cream Pie

You had us at raw-brownie crust, but this vegan & gluten-free dessert just gets better the more you learn. Get the recipe.

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You guys, I made us a fancy cookie. I know. It’s exciting.

Did you ever eat French violet hard candies when you were a kid? I was obsessed with them. They usually came in these beautifully designed little tins. I think I was as much obsessed with the tins as I was with the candy itself. So when thefeedfeed + method asked me to come up with something inspired by method Home’s new wild violet fragrance, my mind immediately went back to that stash of violet hard candies hidden in a box beneath my bed.

When I was working on this cookie recipe I put the Wild Violet-scented hand soaps in every bathroom + the kitchen. I wanted to be inspired and I wanted this cookie to dazzle. And I while I was completely consumed with the scent, I was equally in love with the packaging. My hand soap has to be pretty…are you with me? Brooklyn-designer Rebecca Atwood designed the bottles and they are completely gorgeous (see the cookie photo!) & available exclusively at Target. I wanted my cookie to echo all of this: delicious on the inside and dramatic on the outside.

So let’s talk about this cookie… We start with a brownie-esque cookie base…a light crunch on the exterior and a chewy, lush interior. I went for loads of white chocolate. I’m not usually a huge white chocolate fan, but it completely works in here both taste-wise and visually. Then, I wanted the violet element. I tried violet syrups, candied violet petals…you name it I was shoving it into these cookies. None of the violet flavor shined through, until I ground up the violet candies and dusted the dough balls, just prior to baking. It added the perfect pop of color, flavor and crunch. During some of the testing I threw pistachios in the cookies. If you like nuts in your cookies, do it.

Bust out your jazz hands people, this cookie has hella personality.

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Before We Get Started:

Violet Candies. I love the ones that are the beautiful violet color as seen in the photos, but I have also seen them clear or white. If they are the latter color, make sure that they aren’t anise flavored. When crushing up the candy, take care not to grind the bits too small…you want to see some larger pops of violet in your cookie.
Chilling Your Dough. This dough is sticky when first made and benefits from some time in the fridge so that it’s easier to handle. Don’t skip this step.
Flour. I use both bread flour and all-purpose flour in this recipe. If you use 100% all-purpose flour your cookie will lack some chew + girth and may spread more while baking. If you use 100% bread flour, your cookie will be puffier than the combo.
White Chocolate. You can use chips or chopped up bars. If you use the latter, be sure to throw in all of the white chocolate dust left over from chopping. I love the streaks it puts in the cookie. And if white chocolate isn’t your bag, feel free to layer in more dark chocolate. It’s your cookie. Own it.

Let’s get our bake on…

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Salted Dark Chocolate Violet Cookies

Makes 2 1/2 Dozen Cookies

INGREDIENTS

8-ounces dark or semi-sweet chocolate, coarsely chopped*
¼ cup sunflower seed oil (or other light-flavored, neutral oil)
1/4 cup (1/2 stick or 2 ounces) unsalted butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
3 large eggs, room temperature
1 tablespoon real vanilla extract
1 cup all-purpose flour
¾ cup bread flour
¼ cup unsweetened cocoa powder (I used extra-dark cocoa powder)
2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon baking soda
2 1/2 cups chopped white chocolate (I used three 4-ounce chocolate bars; you could also use white chocolate chips)
1 cup pistachios, shelled (optional)
3 tablespoons crushed violets hard candies
1 tablespoon sea salt flakes, to sprinkle on top of the finished cookie (optional)

*This cookie was tested with both dark chocolate and semi-sweet chocolate. Use what you have available or your personal preference.

INSTRUCTIONS

Put the 8 ounces of semi-sweet chocolate, ¼ cup of sunflower oil and butter in a large microwave-safe bowl and microwave on high for 1 minute. Stir until the chocolate is smooth and doesn’t have any lumps. Do not overheat the chocolate. Better to pull it out with some lumps and stir until those are gone. *You could also use a double boiler if no microwave is available.
Add the brown sugar and granulated sugar to the chocolate mixture and mix until completely blended…really get in there and smooth things up.
Add the eggs plus vanilla and mix until everything is completely incorporated. Make sure to scrape the sides and the bottom of the bowl so that everything is well blended together.
In a medium bowl, whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda and salt.
Pour the flour mixture into the bowl with the chocolate mixture. Use a spatula and blend until just barely combined.
Add the chopped white chocolate and pistachios (if using) and mix in with as few strokes as possible.
Pull out a large piece of plastic wrap and dump the cookie dough into the middle. Wrap tightly, so that it is completely sealed, and place in the fridge for at least 60 minutes or up to overnight. Don’t skip this step as the dough will be difficult to handle if you do.
Preheat your oven to 375 degrees F. Make sure there is a rack in the top third of the oven. Cover a baking sheet with a silpat or parchment paper.
Grab about 2 tablespoons of cookie dough and gently roll it between your palms to create a nice sphere. Don’t be too aggressive…just a nice, gentle nudging in the right direction. Leave about 2 inches between each cookie. Your hands will get a little messy, fyi. Just punch on through and wash your hands after. Sprinkle each dough ball with a pinch of crushed violet candy. Save about 1 tablespoon of the crushed candy to sprinkle on top of the finished cookie.
Bake the cookies on the top rack in the oven for 11-12 minutes. They will appear to be underdone. That’s good. I really prefer baking one sheet of cookies at a time in the oven. If you do use two sheets in the oven at a time, rotate midway, top to bottom and front to back for even baking.
As soon as they’re out of the oven, sprinkle with the sea salt flake (if using) + the remaining crushed violet candy. If some of your cookies took on an odd shape whilst baking use the edge of your spatula to nudge them back into a nice circle.
Let the cookies cool on the baking sheet for 10 minutes before moving to a cooling rack.
I hope you love these cookies! Be sure to tag @displacedhousewife #displacedhousewife so I can see your creations!!

*This post was sponsored by method Home + feedfeed. All opinions and thoughts are my own. A big THANK YOU to method Home for including me in their campaign! For more information on this new line of limited-edition fragrances, click here.

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Although summer is dwindling, sweltering August days are still in full force. When the A/C just doesn’t cut it, what’s better than a refreshing Ice Pop straight out of the freezer?

Lucky for you, homemade popsicles are one of the easiest summer treats to make. From “Adult Only” Spicy Tequila Sunrise Popsicles to Watermelon and Spinach/Kale Ice Pops that your kids will devour (without ever knowing they are consuming vegetables), there’s a little something for everyone.

Ditch the high-fructose corn syrup-laden store-bought pops and check out these awe-inspiring Popsicle Recipes from the #feedfeed community!

Chocolate Covered Iced Coffee Popsicles

Photo and Recipe by @emmaslieblingsstuecke

On those days when it’s just too hot to drink a steaming cup of coffee, why not get your caffeine fix in popsicle form? Better yet, get your chocolate fix, too!

Get the Recipe

Mixed Berry and Granola Popsicles

Photo and Recipe by @bakersroyale_naomi

You’ll be happy to know that these popsicles are perfectly acceptable for breakfast. Creamy, protein-rich Greek yogurt, combined with the natural sweetness of fresh fruit and a satisfying crunch from the granola makes for a balanced breakfast on the go!

Get the Recipe

Spicy Tequila Sunrise Popsicles

Photo and Recipe by @floatingkitchen

If you’ve never tried boozy popsicles, now’s the time. These fiery popsicles will be a sure crowd pleaser at your Labor Day gathering! The sweetness of orange juice and grenadine is expertly balanced with a spicy kick from Jalapeños (and of course, Tequila).

Get the Recipe

Mango, Chia And Kiwi Popsicles

Photo and Recipe by @alenafoodphoto

Do you love Chia Pudding? If so, these healthy and delicious pops are for you! Layered popsicles are a wonderful way to switch things up. Did we mention these are also completely vegan?

Get the Recipe

Peppermint Fudge Pops with Torched Meringue Topping

Photo and Recipe by @thesugarhit

Why head to the store for fudge pops when you can make these far more delicious treats at home? These dessert pops are you sure to cool you down, no matter how hot the weather, and they may even have you feeling a bit nostalgic about winter!

Get the Recipe

Coconut Water, Pink Lemonade and Strawberry Popsicles

Photo and Recipe by @jojotastic

We can’t think of anything more refreshing than these summery pops. Hydrating coconut water, sweet lemonade and fresh strawberries create the perfect combo for a light, mid-afternoon snack.

Get the Recipe

Watermelon & Spinach/Kale Pops with Cacao Nibs, Honey & Yogurt

Photo and Recipe by @hartmann_health

These creative pops are a win-win for both children and adults. Your kids will be absolutely delighted to enjoy these Watermelon treats, and you’ll feel good about them getting a healthy dose of vegetables in the process!

Get the Recipe

Chocolate Dipped Avocado Popsicles

Photo and Recipe by @celine_squared

Have some perfectly ripe avocados on hand? These popsicles are calling your name! Avocado lends the perfect amount of creaminess to these pops. Dipped in dark chocolate and sprinkled with roasted and salted pistachios for a lovely sweet/salty flavor combination.

Get the Recipe

We’ve only just tapped into the wealth of delicious Ice Pop Recipes from the #feedfeed community. Head to our site to check out the rest of the Ice Pops Feed!

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Valentine's Day is just around the corner and we're all about chocolate this time of year. We've partnered with King Arthur Flour to share the ultimate sweet treat for your Valentine: Chocolate Fudge Bundt Cake. Ditch the store-bought chocolates and celebrate Valentine's Day by making this foolproof cake recipe by King Arthur.

$\"\"$

Made with King Arthur Unbleached All-Purpose Flour, this rich, fudgy cake is sure to satisfy your chocolate cravings.

$\"\"$

The addition of coffee intensifies the chocolate flavor, and sour cream ensures a perfectly moist batter. Finished with a smooth chocolate ganache and raspberries for garnish, what more could you ask for?

$\"\"$

Ready to get baking? Gather the ingredients and bookmark the recipe for future use. It just may be your new favorite cake recipe!

$\"\"$

Get King Arthur's full Chocolate Fudge Bundt Cake recipe here!

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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