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Spooky Pretzel Wands

10/30/2018

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Happy Halloween EVE! We have officially entered the season of comfort food, crunchy leaves, chilly mornings, and fireplaces. I brought these bad boys out to work and book club (reading is fun, stay learned) last week, and holy cow, never did I ever think that people would be so stoked about sugary, chocolatey coated pretzels. They were gone. 

It’s that salty + sweet, folks.

That said, tomorrow is Halloween, so if you’re that mom who totally forgot she was hosting fourteen of her 7 year old’s closest friends tomorrow night and needed a fun, quick, and cheap activity, I have you covered. If you’re having friends over and are *too old* to trick or treat, but still want in on some of that #sugarrush, I HAVE GOT YOU COVERED. If, you happened to just be jazzed about Halloween, and you and your roomie want to do something cute and crafty during the all day marathon of Hocus Pocus on Freeform tomorrow (not kidding), you are COVERED. BY ME. 

If you’re finding this post and it’s the middle of December or the night before your office party, you are so welcome to change the colors and sprinkles and unleash your inner Pollock. 

Let us begin.
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Ingredients

  • 1-2 bags of Wilton Candy Melts (I used purple and orange, but feel free to #getwild — these DO have dairy, but melted Enjoy Life chocolate chips work perfectly with the spooky sprinkles as a replacement)
  • Pretzel rods
  • Spooky sprinkles

Instructions

  1. Melt the candy melts in a microwave safe bowl at 30 second increments until fully melted (Chocolate chips work exactly the same)
  2. Grab a pretzel rod, and use a spoon to evenly spread the chocolate over 3/4 of the pretzel
  3. Sprinkle on your decorations evenly around the stick, and set on parchment to dry.
  4. Repeat! And then EAT! TRICK OR TREAT
Be safe out there kiddos. It’s a wild world.
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Boxless Brownies (GF/DF)

10/21/2018

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As if your day didn't just get better.

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Hi, Haley here, just wanting to give my cute little site a #smol shoutout for it’s second year of existence. I started this baby two years ago, and while I took a several month hiatus due to the fact that I was busy getting my degree, I’m back and here to appreciate #tinycrumbs for a two year birthday and few week celebration of having an Instagram account.

Anyways.

There you are, it's a Sunday night, you're in your jammies, and you just got a hankering for brownies. But, *PLOT TWIST* your roomie stole your last box, so *big sigh* guess you gotta pull out the big guns for this one.

​Enter: Tiny Crumbs.


So. Over the past few months, I’ve figured out that my digestive system appreciates it when I don’t have a ton of gluten….ya girl is a pasta hound and I sleep on a loaf of bread so this is difficult…THAT SAID, I have been on a search for gluten-free alternatives for baking specifically! 

Enter: Bob.

Bob created the most beautiful gluten-free flour, perfect for baking. Who the HECK is Bob? Why, it’s Bob of Bob’s Red Mill….notorious for their several varieties of flours and protein powders, made from quinoa, corn, hazelnuts, almonds, coconut, tapioca….etc. They also have regular flour too. In this case, I found his Gluten Free 1-for-1 Baking Flour (made from a perfect blend of rice flours and tapioca starch) worked beautifully for this recipe.

F U R T H E R M O R E, since Ghirardelli has recently started adding dairy into their chocolate chips (*tsk tsk*) as well as in their previously loved brownie mix, we have been searching/seeking all over to find a homemade brownie recipe that truly outshines all others. 

Enter: Sally.

My girl Sally from Sally’s Baking Addiction is the #kween of dessert knowledge. She’s a recipe tester and sugar fanatic, so of course I bopped over to her site to see what’s up in the land of brownies. I gathered my data, researched competitors, read articles, skimmed novels….all to come up with this beautiful gluten-free, dairy-free fudgy, chocolatey, dense but chewy brownie recipe just *clap* for *clap* you.

*Note* I tried this using coconut sugar to try and round out the whole GF/DF scenario and make it a refined sugar-free trifecta...but they just didn't come out all that great and maybe I didn't measure the chocolate properly....but. That's why I jumped back to the regular old stuff.

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Ingredients

  • 3/4 cup vegan butter — Earth Balance is great for baking
  • 1/2 cup semi-sweet chocolate chunks, coarsely chopped
  • 2 cups granulated sugar
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 cup Bob's Red Mill Gluten Free 1-for-1 Baking Flour
  • 1 tsp salt
  • 1/2 bag of semi-sweet chocolate chunks, coarsely chopped

Instructions

  1. Preheat the oven to 350°F and line the bottom of a 8x8 inch pan with foil/parchment
  2. In a large glass bowl, combine the butter and 1/4 cup of chocolate chunks. Melt in 30 second increments and mix in between until fully liquified. Add the other 1/4 cup of chocolate.
  3. Whisk in sugar until smooth, then add the eggs and vanilla.
  4. Add the dry ingredients! Cocoa powder, flour, salt all go into the melted chocolate/egg mixture. Fold in the chocolate chips (I told you this would be chocolatey)!
  5. Spread in the pan — it will be #thicc — and bake for around 30 minutes or until a toothpick comes out clean in the center! (As in, you take the brownies out and stick a toothpick in the middle of the pan to see if there is any wet/raw batter that needs to be cooked for longer; if it's clean, you're good to go!)
  6. Allow to cool before cutting! Munch them up and your digestive system will appreciate you. <3
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    About Haley

    Bringing a little slice of California to the Northeast with a "put an egg on it" kind of mentality.  

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