Review: Enjoy Life Muffin Mix

Enjoy Life sent us a beautiful package with lots of their mixes to try out. It was so exciting to open the box and see all of the yummy options, along with a fancy new oven mitt, pizza cutter, spatula and wooden spoon. Such great packaging and presentation. Enjoy Life knows what they’re doing!

Such great packaging and so many goodies!

Such great packaging and so many goodies!

We have lots of food allergies in our families. Jenn’s kids are allergic to mango, peanuts, tree nuts, pistachio, cashew, and sesame.

At my house, we’ve got Little A with gluten, oats, soy, dairy, peanuts, tree nuts, coconut, all legumes, cinnamon, sesame and sunflower seed. We keep things very simple and cook & bake with as few ingredients as possible. I’m allergic to clams, gluten, and dairy, and my husband, Andy, is lobster, egg, banana. The great news is that even Andy can have these mixes. ALL OF THEM!! It’s so hard to find safe mixes that don’t include egg, but Enjoy Life has solved that problem! Every box is free of the top 8 allergens. The only ingredients you need to add are: water and the oil of your choice! (I use Kirkland brand organic olive oil from Costco.)

This sweet new wooden spoon is perfect to use with my favorite mixing bowl!

This sweet new wooden spoon is perfect to use with my favorite mixing bowl!

It was rainy and chilly in Boston today, so I spent the afternoon baking! I started with some muffins. I’m sure they would have been good just plain, but I added blueberries and a crumb topping, because Andy likes berries!

Fresh Maine Wild Blueberries- YUM!

Fresh Maine Wild Blueberries- YUM!

The muffins came out great! The flavor and feel is as good as my from-scratch muffins. To make them even more perfect, I would add 1/2-1 teaspoon of vanilla extract next time. And chocolate chips. I love blueberries, but Enjoy Life chocolate chips are my weakness!!!!!

I ate two immediately after taking this photo!

I ate two immediately after taking this photo!

 

A couple of notes:

If you’re going to add blueberries, be sure to toss them in a little gluten-free flour first. This will help them hang out in the muffin without sinking to the bottom.

They’re yummy warm, with a little butter (or Earth Balance soy-free spread) but I think the taste and texture are best after they cool for a bit.

Mmmmmm... warm with butter!

Mmmmmm… warm with butter!

 

My recipe for crumb topping:

3 Tablespoons butter, or butter substitute, very cold and chopped into little pieces

1 1/2 Tablespoons brown sugar

2 Tablespoons sugar

1/2 Cup gluten-free flour

 

Mix with a fork or your fingers until it is blended and crumbly.

Sprinkle on top of muffins, bake, and enjoy!

*As mentioned above, the mixes were sent to us by Enjoy Life, so that Jenn & I could try them and write an honest review. As always, opinions on MommyBusiness.net are our own. You know we always tell truth! -M

Thick, creamy, dreamy, chocolatey HOT COCOA recipe!

Who doesn’t love hot chocolate? I know I do. Living in New England, hot cocoa, hot apple cider, fabulous coffee, all necessities of life.

I see first hand how many people love good hot chocolate. I have owned a coffee shop for almost 19 years and hot and frozen cocoa have been one of our most popular drinks since we opened. We add three different types of chocolate, hand steam the milk (if hot) with our espresso machine and stir it by hand. Our cocoa is so much better than the cheap kind you get out of a machine with hot chocolatey water.

Introduce my kids with food allergies and hot cocoa is no longer so simple. Chocolate is mostly off limits for my family. Our allergist told us to avoid chocolate since most of it is made on the same equipment as tree nuts.

I always feel bad that my children can’t join other children at the skating rink to gather for hot cocoa. Same thing after sledding or at the movies or wherever hot cocoa is generally served. I give them something special when we get home, of course, but I know it’s not the same.

A few years ago, I started making my own nut safe hot cocoa and it is DELICIOUS! So good, I had to share.

Whether you can have nuts or not, this recipe is a much higher quality cocoa then just opening a packet and boiling water. It is cheaper to make too. If allergies are not an issue, you can purchase any type of cocoa powder, as long as it is decent chocolate.

I usually cook by eye, but I did measure yesterday while making hot cocoa for the kids. I have been snowed in for a few days/weeks/months, who knows at this point!

You will need:
(To serve four people)
4 cups of milk (whatever kind you like)
1.5 cups of really good cocoa powder, can vary to taste (I use Vermont Nut Free cocoa powder)

Vermont Nut Free cocoa powder

Vermont Nut Free cocoa powder

1 cup of yummy chocolate chips,chunks, chocolate bars-whatever you like. (I recommend Enjoy Life because it is yummy and nut safe)

Enjoy Life mega chunks!

Enjoy Life mega chunks!

1 tablespoon of vanilla extract ( I use Neilsen-Massey)

2 tablespoons of sugar (more or less to taste) (I recommend Sugar in the Raw pictured, it is nut safe)

Sugar in the raw!

Sugar in the raw!

Whipped cream and marshmallows are optional (kind of 😉 )

Cant get any simpler.
Put all ingredients together in a sauce pan or pot and heat up. I like to use a whisk to stir because the powder can get a little clumpy.

Cocoa powder not dissolved yet

Cocoa powder not dissolved yet

I usually keep the flame on simmer because I like the milk to heat up slowly to let the actual chocolate melt and the cocoa powder dissolve.

Love my whisk!!

Love my whisk!!

The results are thick, creamy, perfectly chocolatey hot cocoa, better than what you find in the packet!

Yummy whipped cream and hidden marshmallows!

Yummy whipped cream and hidden marshmallows!

These cups have hidden marshmallows under the whipped cream, but the kids wouldn’t let me get a better picture because they needed to get their icy cold hands on them after building snow forts for the past few hours!

Melissa’s Famous Gluten-Free Brownie Recipe

One of the first recipes I really mastered as a gluten-free baker was brownies… because my kids love chocolate, and I knew I couldn’t go wrong with a base of Enjoy Life Chocolate Chips! We now have plenty of gluten-free dessert options, but I still miss cannoli and pain au chocolat! What gluten-filled dessert do you miss most?

Brownies

2 bags of Enjoy Life Semi-Sweet Chocolate Chips

10 tablespoons shortening (I use organic palm oil shortening)

2 tsp vanilla extract (be sure to use a gluten-free brand)

1 1/4 C sugar

6 large eggs (whisked)

2/3 C organic tapioca starch (you can sub corn starch, but make sure it is non-GMO)

1/2 C unsweetened cocoa powder

3/4 tsp salt

Melt chocolate with shortening and cool. Add sugar, vanilla and then eggs. In a separate bowl, mix dry ingredients and add to chocolate mixture. Pour into a brownie pan that has been lightly greased and lined with parchment paper. Bake until center is no longer too gooey, about 38 mins! (I often cut the recipe in half and bake in a smaller pan, but this recipe will make enough to share!)

<3 Enjoy!

***Visit us on facebook today for a #Giveaway of Enjoy Life products!***