Adding buttermilk to bread and desserts is a foolproof way to make any baked good tender and moist! This bread was a product of having some leftover buttermilk from making Cinnamon Roll Pancakes (YOLO eat them at least once) and having strawberries that were going to go bad. What turned out was amazing! For my gluten free ladies, instead of all purpose flour, use King Arthur or Bob's Red Mill Gluten Free All Purpose Flour.
I hope these pretty pink muffins gain as much attention as the horrible pink drink that debuted this week aka "The Unicorn Frappuccino" from Starbucks. Not to say I am against having treats, but this wouldn't be my treat of choice. It won't kill you though, so don't fret if FoodBabe made you think you were going to. But couldn't we have stopped at Unicorn toast? If you like pink food and aren't looking to have 59 grams of sugar in one sitting (i.e. refer back to Unicorn Frapp nutrition facts), you came to the right place! These babies are naturally pink with the help of some beautiful beet and yogurt puree. These muffins can also be made totally allergy friendly which is a huge plus for all my dairy free, gluten free, paleo, vegetarian, and etc. peeps!
During the holidays, I decided to make Alton Brown's famous chewy chocolate chip cookie and boy was it good! I wanted to come up with a chewy cookie recipe for you guys that is like this cookie but adds in more filling and macrobalanced ingredients. I used a similar process to how Alton melts the butter prior to adding to the dry ingredients to this recipe. It helps create a chewier but crispy on the outside cookie. This recipe is gluten free, dairy free and uses no refined sugar. Hope you love it!