Kiss Gluten Goodbye (Happily!)

Glazed Over

noreply@blogger.com (Unknown) — Mon, 31 Mar 2014 20:17:00 +0000

The other day a box of Krispy Kreme donuts was delivered to my door. A fundraiser was happening through a friend, so I signed up for a dozen donuts... for my mom. You see, she is the President of the Krispy Kreme Donut Fan Club.

OK, not really.

But if there was a KKDFC, she would most definitely be the President. I don't think she can drive past a KKD store without stopping. Thankfully, they aren't in the local area so she can only stop when she's traveling... which is a very good thing, because she would be a very large woman, indeed.

She was incredibly kind about having them in the house, never eating one upstairs in my presence. Although watching someone eat a "regular" food doesn't bother me anymore (except for pizza, eating that in front of me is just plain MEAN) she is always sensitive to my gf status.

So, although I never saw one of the donuts, they did get me thinking... about glaze. There is just something about a glazed donut. The slightly set, yet still soft glaze that covers it sends a donut over the top.

Glaze.

I couldn't stop thinking about it, so I decided to do something about it.

Below you will find a once-glutenous-now-gf cake recipe called "Honey Bun Cake"... complete with.... you guessed it... GLAZE.

Here's the thing, though. It will be tempting to shove your face right into the pan after glazing. Don't do that. Two reasons.

First, searing hot cake.

Second, it actually tastes even better after it has completely cooled.

Trust me, it will be worth the wait.

My apologies for the terrible photo. After waiting and waiting for this cake to cool, I must confess my mind was NOT focused on getting a good shot. It was focused on EATING IT.

Gluten Free Honey Bun Cake

1 cup brown sugar (I used light brown)
2 tsp cinnamon

1 box gf yellow cake mix (I used Wegmans, you can also use Betty Crocker)
1 cup sour cream (I used light sour cream)
4 eggs
1/2 cup melted coconut oil (or veggie, canola)

2 cups powdered sugar
5-6 Tbsp milk
1 tsp vanilla extract

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick spray.

In a small bowl, blend the brown sugar and cinnamon. Set aside.

In a medium bowl, stir together the cake mix, sour cream, eggs and oil using a whisk. Spoon half of the batter into the prepared pan and spread to cover the entire bottom of the pan. Sprinkle the brown sugar/cinnamon mixture over the batter, then spoon the remaining batter over the brown sugar and spread, covering all the brown sugar.

Using a knife, swirl the batter, running the knife in a zig-zag pattern.

Bake for 30-35 minutes, until a toothpick comes out clean. While the cake is baking, combine the powdered sugar, milk and vanilla until smooth. Immediately after removing the cake from the oven, drizzle the glaze over the cake and spread with a spatula.

Allow to cool completely before cutting.

Kid Friendly!

noreply@blogger.com (Unknown) — Thu, 23 Jan 2014 20:27:00 +0000

I'm in that season of life where my kids can't seem to coordinate things.

For example, if they would just get their winter colds at the same time, as opposed to having one get sick, then sharing it with the other, who then shares it back again, etc... so that they are sick (off and on) all winter, that would be GREAT.

My kids can't seem to agree on what dinners they like. If one likes it, the other doesn't. Don't get me wrong, I don't make separate meals for my kids. What I make for dinner, I make for dinner and that's that... but it sure would be nice if they BOTH sat down to the dinner table, a look of joy on their sweet faces as they explain, "OH MOTHER! What a wonderful dinner you have prepared for us!"

What! A mama can dream, can't she?

I have, however, come across a dinner that, though it doesn't render them speechless with excitement, DOES get eaten without any complaint. In fact, my 5-year-old actually said, "Oh, THIS chicken? I like THIS chicken!" and my daughter, who generally is a good eater, sat down and munched away.

Can I get an "amen"?

All around, this dinner is actually fun to eat. It's like eating a sourdough pretzel with mustard, only it's a chicken dish. It's fast and easy, and only requires 3 ingredients (unless you decide to dip your tenders in honey mustard dressing, which I highly recommend). And your kids will like it!

Can I get just one more "amen"?

Gluten Free Pretzels 'n Mustard Chicken Tenders

1 lb boneless, skinless chicken tenders
1/4 cup yellow mustard
3-4 cups of gluten free pretzels

Preheat the oven to 400 degrees. Cover a cookie sheet with aluminum foil.

Place the pretzels in a gallon size baggie and smash with a meat mallot or rolling pin until ground into very small pieces. Pour pretzel bits onto a large plate.

Place mustard on another large plate.

Using a basting brush (or your hands if you don't have a brush!), thinly coat a piece of chicken with mustard. Then place the mustard-covered tender in the pretzels bits, flip it over and press down to coat on all sides. Place tender on the cookie sheet and repeat for the rest of the chicken.

Bake in the pre-heated oven for 9 minutes, flip the chicken tenders and cook for another 9 minutes.

A Return to the Norm

noreply@blogger.com (Unknown) — Sat, 12 Oct 2013 00:00:00 +0000

I'M BACK! Did you miss me?

It's OK, I understand that you hadn't really noticed that I've been gone. Time flies, doesn't it? But I have a good reason. Let me explain. No, let me summarize.

I got sick. Something like what I had when I first was diagnosed as gluten intolerant, but different. Something was very wrong.

I went through the usual battery of tests and ended up at the GI Specialist again. Basically, I'm completely healthy, yet sick. My doctor decided to put me on one of THE most miserable diets ever created. The FODMAP diet. Ever heard of it?

Google it. Better yet, here... read this: http://www.med.monash.edu/cecs/gastro/fodmap/

Anyway, I had to go on this diet for 6-8 weeks. It includes a gluten free diet, as well as LOTS of other things. The thought is that a lot of people with gut trouble heal their systems through this diet. About 75% of the people who try it have success!

So, I went on the diet. I hated every minute of it. I whined, I complained, I sulked.

It wasn't pretty.

The trial period ended with me in the GI doctor's office for a consultation. The conclusion?

I'm not one of the 75%.

So, I'm off the diet! Yippee! But I'm still not completely well. Boooo! But, I am back to eating just gluten free. It's amazing how your perspective changes! "Just" gluten free? It seems like a walk in the park now!

So today, in celebration of being back, I have a present for you.

I have THE best gluten free chocolate chip cookie ever. Now, don't get me wrong. You'll find two other GF CCC recipes on my blog. The first is my super-duper-completely-from-scratch-refrigerate-for-an-hour-before-baking cookie recipe. It's the monster recipe of all recipes and it makes a monster sized cookie. The other is a reduced fat cookie that only has 3 tablespoons of butter in the entire recipe. Both recipes rock.

But if you miss Toll House Cookies... if you long to walk down memory lane for a minute... then I have a recipe for you. Now, they aren't low fat. But on the upside, the batter doesn't require refrigeration before baking.

It's all about compromise, right?

Try these. Today. Don't have the secret ingredient in your cupboard? Go today and get it so you can make them tomorrow. Then sit down with a glass of milk... or tea... or coffee... whatever floats your boat... and take a stroll down memory lane.

I promise, you will not be disappointed. Chewy, soft, with melty chocolate. Oh, yes.

PS - The bite out of the cookie below may or may not have been made by me. I may or may not have been able to wait to have one before I finished taking the photo.

PPS - You have no proof it was me.

Best EVER Gluten Free Chocolate Chip Cookie
1 cup room temp butter (if you use unsalted butter, add 1/4 tsp salt to dry ingredients)

1 cup dark brown sugar

1/4 cup white sugar

2 eggs

1 pkg instant vanilla pudding mix*

1 tsp vanilla extract

2 1/4 cups Pamela's Baking and Pancake Mix

1 10-oz. package mini-chocolate chips (I used "Enjoy Life")

*the secret ingredient... shhhhhhhh....

Preheat oven to 350 degrees. Use sil-pats on cookie sheets or non-stick cookie sheets.

With a hand mixer, mix butter and sugars until creamy. Add eggs one at a time, beating after each one. Add pudding mix and vanilla extract, mixing until combined completely. Add Pamela's Mix and beat until completely combined. Add chips and beat on low to incorporate throughout the batter.

Drop by heaping tablespoons onto cookie sheets and back for 10-12 minutes (I bake for 11 minutes). Cookies will look slightly puffed and maybe a little under-cooked in the center when done. Wait 3-5 minutes before transferring from cookie sheet to cooling rack.

Makes about 2 dozen cookies.

Cookie to the Rescue!

noreply@blogger.com (Unknown) — Tue, 25 Jun 2013 17:24:00 +0000

Ready for a cookie adventure?

Yesterday was the first day of Vacation Bible School at our church. Since my son would be attending this year and has a peanut allergy, I decided to go ahead and bake some cookies for him to have during the nightly snack time.

I also knew there would be a newly married guy in the band, Tom, who is gluten free... so I thought I would throw a few cookies in a baggie for him to snack on, as well.

I whipped up a batch of Toasted Coconut Oatmeal Cookies and put 2 cookies in a baggie for my son and 3 in another baggie for Tom.

As the kids gathered in the sanctuary for the opening part, a mom approached me with a small baggie of cookies, explaining that her daughter was gluten free, and asked if I would make sure these got to her during snack time. Wanting to be proactive (meaning, being terribly afraid I would flake out and completely forget), I immediately brought the baggie of cookies over to one of the leaders in charge of the little girl's age group.

There. Taken care of.

Fast forward about 20 minutes. I was down in the dining room, photographing the game time with groups of kids. There was a plethora of yelling, cheering and screaming as the kids raced to and around a hazard cone with frisbees on the heads.

Suddenly, a man who also was volunteering as a helper at VBS quickly entered the room and announced he had just received news that lightning had struck his home and it was on fire. He grabbed his things, his wife and grandkids who had come to be part of VBS and left.

It hit me about 3 minutes later. His wife was the woman I gave the little girl's cookies to... and who probably still had them somewhere on her person as she sped to her lightning-struck house.

Oh, dear.

I raced around to key people - kitchen staff, other teachers - asking if anyone knew about the little girl's cookies.

Nothing.

Then it occurred to me... the cookies I had given to Tom! I ran back up to the sanctuary, quickly explained the situation to him and his wife and before I could even ask, Tom volunteered a cookie. What a guy!

I grabbed a cookie on a tissue and got down the snack room just as they were handing out cookies to the kids in the little girl's age group.

Whew!

Who knew a cookie could come to the rescue at Vacation Bible School?

PS - Tom declared this was, hands down, the best oatmeal cookie he had ever had. So now you understand the true sacrifice he made in giving up 1/3 of his cookie stash. Thank you, Tom!

Gluten Free Toasted Coconut Oatmeal Cookies

3/4 cup toasted coconut
1/2 + 1/8 cup ground gf rolled oats (or oat flour)
1/4 cup tapioca starch
1/8 cup gf all-purpose flour (I used King Arthur)
3/4 tsp xanthan gum
3/4 tsp baking soda
1 cup packed brown sugar
3/4 cup butter, room temperature
1 egg
1/2 tsp vanilla extract
1/2 tsp coconut extract
2 1/4 cups gf rolled oats (I used Bob's Red Mill)

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper.

In a mixing bowl, cream together butter, sugar, egg and extracts until light and fluffy.

In another bowl, mix together dry ingredients. Add dry ingredients (except coconut and rolled oats) to wet mixture and beat until just combined.

Stir in coconut and oats.

Using a medium cookie scoop, drop on parchment paper-lined cookie sheet, about 2 inches apart.

Bake for 13-14 minutes until golden brown. Remove from oven and cool on cookie sheet for a few minutes before moving to cooling rack to finish cooling.

Makes about 2 dozen large cookies.

It's All About Priorities

noreply@blogger.com (Unknown) — Mon, 24 Jun 2013 01:17:00 +0000

Summer is here.

You'll notice I didn't end that statement with an exclamation point, as one would do if saying this with some sort of joy or excitement.

No, I ended it with a plan ol' period... because the fact that summer is here is just an obvious observation... one, I should mention, that I am not thrilled about.

I loathe summer.

As a side note, I love the word "loathe"... it's so much better than "hate". Loathing consists of more of a burning hate... it says it all and then some.

Back to summer.....

My friends and family know that the arrival of summer also means the arrival of my hibernation period. I do not sunbathe... mostly because I do not enjoy being burnt to a crisp or uncomfortable sweaty.

Thus, I usually spend the summer working on home projects... reorganizing closets, rearranging and reorganizing the homeschool room... things like that.

This summer, however, has been slightly different. By slightly, I mean completely.

Yes, I have a plethora of projects I should be working on. But really, all I want to do is read. I have a stack of books lined up that I have been meaning to read all year and just haven't gotten to... so all I aspire to do is sit and read.

One does not cross things off one's To Do List whilst sitting on one's tushy, reading.

It's rather easy to get caught up in a good book. Fortunately, my daughter is exactly the same way. So the other day, it was quite the normal afternoon... with the two of us couched out in the living room, reading. My 4-year-old son was happily entertaining himself with some Legos.

Have you ever noticed how time slips by much faster when you are caught up in a good book? Frankly, I think it's an insult to an author to stop reading at the climax of the story just because, say, it's time to make dinner. Consider this... the author poured him or herself into this story, spending countless hours getting the facts straight and the plot perfect. Who am I to put that book down at its peak just because I have a family to feed?

It is at times like these, friends, when you need to have a plan. A dinner-on-the-table-in-30-minutes plan.

I've got one for you.

With this recipe, you can make hot sticky rice, steamed broccoli and the main dish in 30 minutes. I kid you not.

It's summer. It's time to pick up that book, sit that tushy down in your most comfy chair (in the air conditioning!) and get engrossed in your favorite book.

Oh, but first... you may want to print out this recipe. Might just come in handy later today... around 5:00 PM.

Gluten Free Barbecue Smoked Sausage

1/2 of a medium onion, thinly sliced
1 Tbsp butter
1 lb smoked turkey sausage (or kielbasa), cut into 1/4-inch slices
1 cup ketchup
1/3 to 1/2 cup brown sugar
1-2 Tbsp Worcestershire Sauce

In a large skillet over medium-high heat, lightly brown sausage. Lower heater to medium and add sliced onion and saute until onion is soft. Add remaining ingredients and bring to a light boil. Lower heat to low and simmer for 5-10 minutes until sauce is thickened and all flavors have combined, stirring occasionally.

Serve over hot rice. Makes 4 servings.

Rock Star Dessert!

noreply@blogger.com (Unknown) — Tue, 28 May 2013 15:26:00 +0000

The other night we had dear friends over for dinner and games. These folks, in particular, are such comfortable friends that our get-togethers are more like time spent with family.

For dinner, I decided to make my trimmed down version of Giada's Lasagna Rolls (you can find the recipe here) along with my Cheesy Garlic Rolls (will post soon!) and salad. One of my dinner guests is a huge garlic fan, so I knew this meal would score big points with her.

Can I just tell you... there is nothing like the smell of sauteing garlic. Between the lasagna rolls and the cheesy garlic rolls, my house was full of the aroma of garlic. My husband kept walking through the kitchen, muttering things like, "It smells so amazing in here" and "Mmmm.... I love garlic".

What I couldn't decide on, however, was dessert. I knew I wanted to do something with lemon... a lighter flavor after a nice Italian meal, but I just couldn't decide on which lemon dessert. At one point, I thought I had settled with my Lemon Cake Pie (recipe here) but for some reason, it just didn't seem right for that particular evening.

Did you know that if you search for "Italian Lemon Desserts" via Google you'll get 7,620,000 in 0.37 seconds? No exaggeration. Give it a try.

Thankfully, I found the one after just a couple of clicks. Lemon White Chocolate Cheesecake.

Oh. My. Word.

I topped it with some homemade candied lemon zest. Personally, I look for excuses to make candied lemon zest. If it is even remotely possibly that candied lemon zest *may* work in a dessert, it's there.

If you want to really wow guests with a dessert, I beg you to give this a try. It's so creamy, yet the lemon keeps it light, somehow. The crust is a great compliment because it's in the background and it, too, is light in flavor... and flaky.

You may, however, want to leave out the fact that there is a total of four - yes, four - packages of cream cheese in there. No reason to burst your guests' cheesecake bubble. Let them enjoy the cheesecake love without the guilt.

PS - You have to make this the day before of first thing in the morning the day of the dinner. Cheesecakes need to spend time in the fridge, joining little mini-cheesecake hands together to form that creamy, lemony flavor.

PPS - Lemon White Chocolate Cheesecake makes a great lunch the next day. Just saying.

Gluten Free Lemon White Chocolate Cheesecake

Crust:
1 1/4 cups gluten free all-purpose flour (I used King Arthur brand)
1 tsp salt (if using unsalted butter)
2 Tbsp Sugar
1/2 cup butter, cold

2 to 4 Tbsp cold water

Filling:
4 (8-oz) packages of cream cheese, room temperature
1 1/4 cups sugar
10 oz white chocolate, melted and cooled
2 Tbsp gluten free all-purpose flour (I used King Arthur brand)
2 Tbsp heavy whipping cream
2 Tbsp lemon juice
2 tsp grated lemon zest
2 tsp vanilla extract
4 eggs, slightly beaten

Preheat oven to 325 degrees.

Place a 9- or 10-inch springform pan on heavy duty foil. Securely wrap foil up around the sides of the pan and set aside.

In a food processor, combine gf flour, salt and sugar. Pulse processor a few times to combine dry ingredients. Cube cold butter, add to processor and pulse until butter pieces are pea-sized. With processor running, add water a tablespoon at time until the dough begins to clump together.

Roll dough out between two pieces of parchment paper or wax paper, big enough to cover the bottom of the springform pan and 1-inch up the sides. Press dough into pan and up sides.

Bake crust in preheated oven for 20 minutes. Remove from oven and cool on a wire rack.

In a large bowl, beat cream cheese and sugar with an electric mixer until smooth. Beat in the melted and cooled white chocolate, flour, cream, lemon juice, lemon zest and vanilla until smooth. Add eggs and beat on low until just combined. Pour filling into the pre-baked crust.

Place the foil covered springform pan in a larger baking pan, add 1-inch of hot water to the larger pan. Place in the center of the oven and bake at 325 degrees for 65-85 minutes until the top appears dull and the center is set, but jiggly.

Remove the pan from the water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the crust. Allow cheesecake to cool on the wire rack for 1 hour. After 1 hour, refrigerate cheesecake for at least 6 hours or overnight. Remove sides of the springform pan, slice and serve.

Makes 12 servings.

The "As Is" Recipe

noreply@blogger.com (Unknown) — Mon, 27 May 2013 22:19:00 +0000

I have a rule about trying out a new gluten free recipe. If the recipe is already written by someone and I'm giving it a try, I always make the recipe exactly the way the original recipe is written first. Usually, I end up tweaking ingredients to improve taste or texture the second time around.

You see... I have this thing about texture. Always have. Too gritty? Yuck. Too dry? Blech. And let's not even discuss pastiness. *shudder*

So when I cook or bake gluten free, my goal is always a good texture. The best part is, if I am able to achieve a good texture, I can happily share my gf goodies with my non-gf friends because they usually don't know they are eating something sans gluten!

Once in a while, I stumble across a recipe that doesn't require tweaking. Oh, the joy! I can enjoy the labors of my work without my thoughts wandering to my next attempt at it.

This recipe is one of those wonderful non-tweakers. I whipped up a small batch (this recipe only makes about 16 cookies) and was quite skeptical, honestly. The cookie dough is... odd. Wet, dense, shiny... not very cookie dough-ish. I even mentioned in passing to my husband that I was pretty sure I had a impending disaster on my hands.

I was so very wrong.

So. Very. Wrong.

The odd cookie dough transformed in my oven into moist, chewy deliciousness. There is a gentleness about this cookie... the almond butter is a mild flavor against the burst of chocolate. Both of my kids - even my 8-year-old who doesn't care for almond butter or oats - loved them.

Below is my shortened version of the recipe with a couple of steps combined. But if you would rather just use the original recipe I worked from, here it is! http://www.ambitiouskitchen.com/2013/03/peanut-butter-oatmeal-chocolate-chip-cookies-flourless-no-butter/

A great big "thank you" to Monique over at the Ambitious Kitchen blog... your recipe was such a fun surprise!

Gluten Free Almond Butter Oatmeal Chocolate Chip Cookies (Dairy Free!)

1 cup creamy almond butter
2/3 cup packed dark brown sugar
1 1/2 tsp vanilla
2 large eggs
2/3 cup rolled oats (I used Bob's Red Mill Certified Gluten Free Oats)
1 tsp baking soda
2/3 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together almond butter, packed dark brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Add the oats and baking soda and stir with a wooden spoon to combine. Fold in chocolate chips.

With a medium cookie scoop, place dough on non-stick cookie sheet or a sheet covered with a silpat. Bake for 9-11 minutes (I baked them for the full 11 minutes) until the edges are lightly browned. Allow cookies to cool for 3 minutes before removing from cookie sheet to cooling rack.

Makes about 1.5 dozen cookies.

Pinterest, I Thank You!

noreply@blogger.com (Unknown) — Thu, 18 Apr 2013 19:29:00 +0000

Oh, Pinterest... how I love thee. I mean loathe thee. No, I love thee... loathe, love, loathe, love.......

How is it possible that one website can simultaneously inspire me to new heights of baking, decorating, exercising and fashion (ok, maybe not so much on the fashion part) while reminding me that I'm just not very creative, my house isn't quite organized, my dinners are getting redundant and my exercising has taken a back seat?

Love and loathe, loathe and love. Such is the life of a Pinterester. (Just me?)

Today is one example. During our homeschooling time, I had a few moments to relax as I waited for my daughter to do some independent work. Rather than do the dishes, throw that load of laundry in, work on my photography projects, finish creating the end-of-year portfolio for homeschooling or price items for our upcoming neighborhood yard sale, I choose the most logical and efficient use of my time: Pinterest.

And what does that short time on Pinterest do? Amidst my attempts to not look at the perfectly decorated homes and neat-as-a-pin landscape ideas, I zoned in on a recipe for peanut butter chocolate chip muffins. Apparently, a side effect of being on Pinterest is all other things on the current "to do" list go right out the window and an all-consuming need to bake overtakes. (Again, just me?)

30 minutes later, I had warm Almond Butter Chocolate Chip muffins cooling on the counter... and not an ounce of guilt to be found.

Tried a muffin... it tastes like an almond butter chocolate chip cookie in muffin form. Basically, it's ridiculously yummy.

Still have that "to do" list to do.... maybe after another muffin.

Still looking for that guilt, too. Huh.

Gluten Free Almond Butter Chocolate Chip Muffins

2 1/4 cups Pamela's Baking and Pancake Mix
1 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 Tbsp butter, melted
1/2 cup almond butter (I used smooth)
2 eggs
1 cup milk
3/4 cup mini-chocolate chips

Preheat oven to 375 degrees. Spray muffin pans with non-stick spray or line with paper liners.

In a large bowl, mix together the Pamela's, baking powder, salt and brown sugar. Set aside.

In a medium bowl, stir together the almond butter and melted butter until smooth. Add the eggs and milk and combine thoroughly.

Add the wet mixture to the dry and stir until completely combined. Fold in the chocolate chips.

Scoop into muffin tins and bake for 17-20 minutes until completely set and golden around edges. Allow muffins to cool in pans for 5 minutes, then remove to cooling racks to finish cooling.

Makes 14-18 muffins, depending on size.

Thrown Together

noreply@blogger.com (Unknown) — Tue, 12 Mar 2013 23:11:00 +0000

Once in a blue moon, a recipe just works... the first time, without any real effort on my part. It's a lovely thing, really.

Tonight, my mom came upstairs, longing for a cookie. Have you ever just needed a cookie? One does not simply ignore the urge... because it's just not going to go away. One must hunt down a cookie at all costs.

There was only only problem. No cookies in the house. So, I rummaged in the back of my snack cupboard and found 2 or 3 piddly little gluten free shortbread cookies (Scharr brand). She happily snacked on her cookies with a cup of tea... you could almost see the cookie urge leaving her.

I began to plan dinner at that point, and opened a cupboard to grab a jar of marinara sauce. It was then I saw it... the can of crushed pineapple I had recently thrown into my grocery cart - quite recklessly, I might add - with the intention of trying a new recipe. I nonchalantly asked, "Should I make a pineapple cake tonight?" Immediately, actually I think it might have been before I finished the word "tonight", my mom answered with a swift, "YES."

I think maybe those 3 piddly gf shortbread cookies didn't quite cut it.

Now, I must remind you that the reason I had seen that can of pineapple in the first place was because I was starting to make dinner. It was dinner time... this is not the time to make a dessert, for Pete's sake! But rather than using common sense, I threw caution to the wind and turned on the oven.

The recipe was a "normal" one that I had intended to work on to make it gluten free. Usually, I will spend some time looking over the recipe, checking and double checking the changes I want to make. Not tonight. Tonight, I threw all the ingredients into the bowl, mixed it up and threw it in the baking pan. Into the oven it went! Back to making dinner I went.

40 minutes later I pulled a miracle out of my oven. A golden, perfectly baked cake. I even somehow managed to whip up some cream cheese frosting for it! (One can always make time for cream cheese frosting. Dinner can wait!)

Can I just? Can I? I must. I must herald the miracle of this cake. This completely unplanned, thrown together cake is so, so, so, so, SO GOOD. It's moist (even though there's not a speck of oil or butter in it). And the frosting... oh, the frosting! It just takes a delicious cake and puts it over the top.

This can be one of those "Oh dear, Susie is stopping by for a quick visit on her way from Princeton to Pittsburgh and I haven't a THING in the house, what shall I do?" kinds of cake. Because literally, you will just throw it all in a bowl, throw it in a pan and then throw it in the oven. It will come out, cool for a bit and then you'll throw together some frosting and throw it on top.

Did I mention it's good? It's so, so, so, so, SO good.

It's that good. Good enough to deserve 5 "so's". Maybe even 6. You decide!

Gluten Free Pineapple Cake with Cream Cheese Frosting

For Cake:
2 cups Pamela's Baking and Pancake Mix
2 cups sugar
1 tsp baking soda
2 eggs
20 oz can crushed pineapple (with juice)
1 tsp vanilla extract

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick spray. Mix all the ingredients above in a large bowl. Pour into the prepared pan and bake for 30-40 minutes until a cake tester or toothpick comes out clean. Cool on a cooling rack.

For Frosting:
8 oz cream cheese, softened to room temp
4 Tbsp butter, softened to room temp
3 cups powdered sugar
1 tsp vanilla extract

Beat the cream cheese and butter together until smooth. Add vanilla and beat to incorporate. Add powdered sugar, one cup at a time, until completely mixed and smooth. Frost cake while it is still slightly warm.

Living with a Picky Eater

noreply@blogger.com (Unknown) — Tue, 05 Mar 2013 16:23:00 +0000

When my oldest child was little, she was quite the picky eater. Certain textures would cause her to literally gag and spit out food. We trudged through those years, creating a mealtime rule that stated she must try one bite of whatever is being served. If she didn't like it, she didn't need to to eat it. If she did, great! Fill 'er plate up and on we go.

In the end, it worked out well. Our daughter is now a great eater who enjoys foods from all areas of the food pyramid (or is it the food dinner plate now?) and is practically a fruit addict. We had conquered the battle of the picky eater! We were seasoned veterans now. We could handle whatever came next.

Enter our son.

He has made our daughter look like an adventurous eater. He decided, right after baby food (which, by the way, he loved tremendously, except baby peas... gag) that all green food was evil. We had many battles at the dinner table as we tried to enforce the "one bite" rule. In the end, he would try it... with the end result usually being a "not liking it" vote. Once in while, however, we'd get a winner!

In general, he likes healthy foods. He loves fresh fruit (except kiwi, it's green!), yogurt, dried fruits, oats, eggs, etc... so we supplement with V-8's V-Fusion juice (it's got fruit AND veggie juice in it... shhhh, don't tell him) and he'll eat broccoli if it's hidden in a quiche. Just recently, he decided he likes cucumber, so things are looking up! Perhaps he is finally emerging from his picky eating phase?

One can only hope. And pray. And plead with the Lord that it is.

I decided to come up with a healthy homemade snack for him using foods I know he loves. I try to give the kids snacks that have a little protein in them, to hold them over until a meal. This time around, I came up with a homemade granola recipe that was PERFECT for him. It consisted of just 5 ingredients, all of which he loves: honey, almond butter, cinnamon, vanilla and oats.

I could just picture his chubby little fingers grabbing some crunchy granola as he played with his construction trucks.

I whipped up a batch in no time, allowed it to cool, gave it a try (YUM!) and called him over. I found the perfect little bunch of granola and handed it to my boy, waiting hopefully to see the look of enjoyment on his sweet little face.

I waited.

It never came.

Instead, he screwed up his little features into a grimace and said, through the granola he was chewing, "I don't like it". Then walked away.

Perhaps it's time to spend more time in prayer, pleading with the Lord.

The phase continues.

(By the way, my boy is completely nuts. The granola is amazing. My hubby doesn't even like oats and he was munching away on it last night. My mom was proclaiming its deliciousness all over the house, then ran downstairs to get a yogurt in which to add the granola. Add whatever you like to it once it cools... chocolate chips, craisins, nuts, etc... the sky is the limit!)

Gluten Free Almond Butter Granola

1/4 cup creamy almond butter (or peanut butter)
1/4 cup honey
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 cups oats (not quick cooking)

Preheat the oven to 325 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium, microwave-safe bowl, combine the honey and almond butter. Microwave on high for about 20 seconds until the almond butter is slightly melted. Stir to combine.

Add the cinnamon and vanilla extract and stir to combine. Add the oats and stir until they are completely coated in the honey/almond butter mixture. Spread out in a thin layer on the cookie sheet. Bake for 7-9 minutes, stirring once until the granola is slightly browned.

Remove from oven and let cool on the cookie sheet until crunchy.

A Journey of Learning

noreply@blogger.com (Unknown) — Mon, 04 Mar 2013 00:13:00 +0000

I've been gluten free for about 2 1/2 years now. I remember those early days of trying to sort through all the information and recipes to figure out what to eat. Because seriously, I believed I was doomed to eat cheese and apples for the rest of my life. (I didn't say I was rational during that time.)

So much has changed since then. I am confident enough with my gf cooking to entertain non-gf friends in my home... and I serve only gf foods. It's been a journey of trial and error... of learning.

What I hope to do, through this blog... through connections on Facebook and through people... it to help ease the burdens of others who are on this gf journey, too. If I can help to navigate the recipes or walk a newbie through the local grocery store with a gf perspective, I will. It's a scary time, in the beginning, figuring out what is safe and what is not... mourning things you will never taste again... it feels like starting over in the kitchen.

One thing I have learned is that there is always room for improvement. Early on, I played around with a pizza crust recipe. The results were the best I had eaten up to that time and I was excited to share the recipe! Recently, though, I decided to work on it again. With just a little tweaking, I found I loved it more! The crust has more flavor, is chewier... and requires less time (no rising!).

We are on this journey together, my friend! May I encourage you to share what you know with others just starting out? In the meantime, I'll share my updated pizza crust with you.

You know it's because I love you, right? Good.

Gluten Free Pizza Crust

1 ½ cups warm water (around 110 degrees)

2 Tbsp sugar

1 packet of yeast

1 cup brown rice flour

1 cup sorghum flour

2 cups tapioca starch

2 tsp xanthan gum

2 tsp salt

4 Tbsp extra virgin olive oil

To prepare the crust:

In a 2 cup measuring cup, stir together the warm water and sugar until the sugar is dissolved. Add the yeast and give a quick stir. Let sit for 10 minutes, until a tan foam covers the top.

In the meantime, mix together (in a stand mixer bowl) the brown rice flour, sorghum flour, tapioca starch, xanthan gum and salt. Stir to completely combine. Add the yeast water and olive oil. Mix, using a paddle attachment on medium high speed until the dough comes together, about 5 minutes.

To make the pizza:

Preheat the oven to 425 degrees.

Lightly cover a pizza stone or pan with brown rice flour (to prevent sticking) and place the dough on the pan. Using your hands, work the dough out into a flat circle, leaving a little extra on the outer edge (like a ledge of dough around the circumference of the circle). Add sauce, cheese and any toppings you choose. You can also add a little Italian seasoning over the cheese for more flavor. Bake for 20-25 minutes until the cheese is bubbled up and beginning to brown all over the top. Remove from oven and let sit for 5-10 minutes before cutting.

The Way to My Heart

noreply@blogger.com (Unknown) — Sun, 03 Mar 2013 19:03:00 +0000

I know, I know. They say the way to a girl's heart is through chocolate. Think of all those chick flicks where the handsome guy shows up at the girl's door with a box of gourmet chocolates and a single rose, thus implying the girl will melt into his arms.

Not this girl.

Sure, I enjoy a piece of dark chocolate every day. And let's not get into brownies... I'm a sucker for brownies. But in the end, there are two things that I will choose over chocolate any day of the week.

First, anything vanilla. Really, truly. Vanilla fudge, vanilla cake, vanilla ice cream. Love it. Coming in just under the wire in second place? Lemon. Oh, lemon. Lemon filled doughnuts, lemon candy, lemon Life Savers... don't even get me started on lemon curd. Put it on cardboard, I'll eat it.

I'm not even sure that was an exaggeration.

Today's recipe is actually two in one. I have been looking to find a better gluten free pie crust recipe even though I have one I find acceptable. The problem is the word "acceptable". My goal is always higher than that... I aim for "delicious"! Well, I can honestly say that I found delicious. This pie crust is almost like a shortbread... so obviously, it's ridiculous. Here's the link: http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html. I must confess, I didn't let my pie dough rest in the fridge like the blogger insisted and it STILL was amazing.. and flaky... and wonderful.

Even more ridiculous is putting something lemony in a shortbread-like pie crust. Because shortbread and lemon are best friends. Well, they are my best friends. (Too strange?)

This is a Lemon Cake Pie. I can't explain it, but something magical happens when it bakes. Only one batter is poured into the unbaked pie crust, yet two distinct layers emerge from the oven when baking is done. The top layer is the "Cake" part of the Lemon Cake Pie... spongy and soft. The bottom layer is the "Pie" part of the Lemon Cake Pie... basically, it turns into lemon curd. Magic, I tell you.

Lemon Magic. (That's my kind of magic.)

Be sure to let this one cool completely... so eat it either at room temperature or cold. Trust me. I know I'm asking you to wait once the lemony goodness is done... but the reward will be worth it.

What's the way to your heart? Chocolate? Vanilla? Lemon? The gift of maid service?

Gluten Free Lemon Cake Pie

1 unbaked 9" pie crust from this site: http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html
1 1/2 cups sugar
2 Tbsp butter, melted
1/3 cup gf all-purpose flour (I used King Arthur...use one that doesn't have xanthan gum or leavening in it)
1/4 tsp salt
Grated zest of one lemon
6 Tbsp fresh lemon juice
3 eggs, separated
1 1/4 cups milk (I used 1%)

Position oven rack to the second lowest place. Preheat the oven to 375 degrees.

In a medium bowl, stir together the melted butter and sugar. Stir in the flour, salt, lemon zest and lemon juice. Add the egg yolks and milk and stir to combine completely.

In another medium bowl, beat the eggs whites with an electric mixer until they hold soft peaks. Gently fold eggs whites into the lemon mixture. Pour the filling into the unbaked crust. (There may be a little extra filling that doesn't fit into the crust. You can always bake the extra in a ramekin for the fun of it!)

Bake on the second lowest rack until the top is browned and the center jiggles slightly when the pie pan is gently shaken (45-55 minutes). Let cool before serving.

It's About the Give and Take...

noreply@blogger.com (Unknown) — Wed, 27 Feb 2013 02:22:00 +0000

There is one negative to having a recipe blog. In order to know that the recipes I'm posting are up to the standard I want them to be... I have to actually make them and taste them. Now, if that recipe happens to be an experimental dinner dish, there's no problem! We must eat dinner, so no harm done.

But what if the recipe is for something like cake or cookies? I can't just slap a recipe concept on the blog that hasn't been tested, tweaked or sampled! That just wouldn't be right.

Today is one of those problematic recipes. You see, two days ago I made another recipe for the blog that I haven't posted yet... mainly because my current recipe brought on the question I am about to ask.

How can someone maintain a blog full of yummy gluten free goodies, conduct a taste test on them, and then have a batch of said goodies in the house and not end up with thighs the size of Mount Rushmore?

Currently, I have a plea post out on Facebook... begging local friends to stop in a grab a goody. I probably sound like one of the snack vendors in sporting arenas: "Free goodies, get your free goodies here!"

But what I do, I do for you. It is for you that I will sacrifice myself and expose myself to the extra calories. It is I - your gluten free blogger friend - who will continue to nibble and snack and tweak recipes and nibble again to present to you a gluten free goody worth posting on my blog.

Because that's what relationships are about - give and take! I give you the recipes and I take the calories. I give my thighs permission to take over more space and I take full responsibility for their expansion.

In all honesty, I know the answer. The answer is to have one bite of the goody and one bite only. Then, I just need to bring the batch of yumminess to a meeting, or to church... or send them to work with my hubby! The problem lies in showing complete restraint from the time I bake them to the moment they leave the house.

But I suppose that's more about self-control than it is about blogging.

Maybe I should start a new blog... a support blog for recipe bloggers with thighs that are beginning to take over new territory.

Gluten Free Glazed Doughnut Muffins

(adapted to gf from original recipe at www.sweetpeaskitchen.com)

Muffins:
1/2 cup veggie or canola oil

1/2 cup sugar

1/3 cup packed light brown sugar

2 eggs

1/2 tsp baking powder

3/4 tsp ground nutmeg

1 heaping tsp cinnamon

3/4 tsp salt

1 tsp vanilla extract

2 2/3 cups Pamela's Baking and Pancake Mix

1 cup milk (I used 1%)

Glaze:

3 Tbsp butter, melted

1 cup powdered sugar

3/4 tsp vanilla extract

2 Tbsp hot water

Preheat the oven to 425 degrees. Line 12 muffin cups with muffin papers or spray pan with non-stick baking spray.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugars until smooth. Add eggs one at a time, beating after each one. With the mixer on low, add in baking powder, nutmeg, cinnamon, salt and vanilla. Beat to thoroughly combine.

Alternately add the Pamela's Mix and milk, starting and ending with the Pamela's Mix, Combine thoroughly.

Pour batter into muffin cups. Fill almost to the top (leave an 1/8 of an inch). Bake for 15-17 minutes until slightly golden and springy to the touch, rotating the pan halfway through the baking.

Cool in the pan for 5 minutes, then remove muffins to a cooling rack.

In a small bowl, mix together the melted butter, powdered sugar, vanilla extract and hot water for the glaze. Whisk together until smooth.

While the muffins are still slightly warm, dip the crown of each one into the glaze and allow glaze to drizzle down the sides slightly and harden. If desired, dip crowns again once muffins have cooled.

Makes 12 muffins.

The Snack of Perfection

noreply@blogger.com (Unknown) — Tue, 05 Feb 2013 02:43:00 +0000

Super Bowl Sunday.

A day for friends, football and food. Good food. Football food!

This year, we invited a bunch of dear friends over to have dinner and watch the game. I love the sound of my living room full of people that I consider family, laughing, cheering and snacking. I get a thrill out of knowing I've filled their tummies full of yummy food and provided a night of fun for them. From the planning stages to the very last moments of the night... I love it all!

Football food is fun. It's very casual and should be able to be eaten with just your hands. For example, dinner consisted of meatball subs, baked buffalo wings, fruit kabobs and chips. All can be easily eaten without silverware!

I'm not sure why Super Bowl food needs to be hand held... perhaps it helps us feel more connected with those larger, grunting men who are pushing and shoving each other to get their hands on the ball. They get their hands on the ball, we get our hands on our food.

In any case, this year's Super Bowl snacks were also finger foods. I presented my friend with these ridiculously good kielbasa bits that are cooked all day in applesauce, brown sugar, dijon mustard and garlic (*drool*... that's a post for another day), a popcorn mix that causes one of my friends to turn into a raving lunatic who lunges at any hands that attempt to grab a kernel (again, another post for another day)... and Cinnamon Sugar Pretzels.

Ah yes, salt and sweet, sweet and salt. A match made in heaven, as far as I'm concerned. And these babies only require 4 ingredients, one being the actual pretzels.

You'll be a Party Snack Queen (or King) with these... and I'll give you the recipe, if you promise not to divulge just how easy they were to make.

Deal?

Gluten Free Cinnamon Sugar Pretzels

1 (14-16 oz) bag gluten free pretzels (I used Glutino brand)
2/3 cup canola or veggie oil
1/2 cup sugar
2 tsp cinnamon

Preheat the oven to 300 degrees. Dump the pretzels into a baking pan, jelly roll pan or roasting pan. In a medium bowl, mix together the oil, sugar and cinnamon. Pour over the pretzels, then toss to thoroughly coat. Bake for 30 minutes, removing from the oven every 10 minutes to stir. Let cool completely before serving.

Easy as... Pie?

noreply@blogger.com (Unknown) — Tue, 29 Jan 2013 02:19:00 +0000

Tonight, my mom mentioned she had a hankerin' for pie. Being the attentive daughter that I am, I immediately jumped into action, explaining that I've been wanting to try my hand at a Lemon Crumb Pie. We agreed this was a good plan... I could tackle my pie project, she would get to eat pie. Win-win!

Here's the thing, though. Whoever came up with the phrase "easy as pie" obviously never actually made a pie. You see... one does not just whip up pie ingredients, slice oneself a piece and then sit with tea and indulge. Oh, no. There are 47 steps (give or take 10) to making pie... all of which require a refrigeration phase, resting phase or heating up phase. In the end, pie takes 3 days to make. OK, that's a little bit of an exaggeration. But it does take more time than I had tonight.

So - I love you Mom, but pie is out. For tonight, that is.

Instead, I went with a Lemon Cornmeal Cake. By nature, it's already gluten free... thus making my life so much easier. No tweaking, no calculating... just baking!

My mom, being the type who is always up for spontaneity and adventure, was all for the change from pie to cake. Such a good mama.

In comparison, this recipe really is easier than pie! It only bakes for 25 minutes or so... and because it's a thin cake (think tart) it cools incredibly fast so that you really do have enough time to sit with a cup of tea and enjoy it.

Though I must admit... it smelled so good that we sliced it up and stood there, in my kitchen, next to the cake pan... and munched away. It was mostly silent, except for the "Oh wow, is this good" and the "I love the crunch on top!" and then "Mmmm... I want another slice" that came from my mom.

Forget pie. Think Lemon Cornmeal Cake! It's yummy, it's got great texture... and it's easy as pie.

Gluten Free Lemon Cornmeal Cake

1 cup (gluten-free) cornmeal

1/2 cup ground almonds

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

2 tablespoons finely grated lemon peel

1 cup sugar

2 large eggs

1/2 cup sour cream

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 tablespoons coarse sugar, such as turbinado or organic sugar

Preheat oven to 350 degrees.

Butter a 9-inch or 10-inch cake pan with 2-inch-high sides (I used a springform cake pan). Dust pan with cornmeal, tapping out excess.

Using an electric mixer or wooden spoon, beat butter in large bowl until smooth and fluffy. Beat in lemon peel. Gradually add sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs one at a time, beating well after each addition. Beat in sour cream, lemon juice and vanilla. Add cornmeal, ground almonds, baking powder and salt to wet ingredients and combine thoroughly.

Transfer batter to pan and smooth top. Sprinkle with coarse sugar.

Bake cake until tester inserted into center comes out clean, 25 to 30 minutes.

Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate then turn onto a rack, coarse sugar side up. Cool completely.

Low Fat Chewy Goodness!

noreply@blogger.com (Unknown) — Thu, 17 Jan 2013 18:10:00 +0000

Hello, dear Reader. Come, sit. Here... have a cookie and some hot tea.

Pardon? You don't want a cookie? Trying to lose those 5 (*cough* 10) pounds you gained over Christmas? Oh, dear friend... do not fret. For I, Katie, have got your back on this one.

You see... I, too, am in the middle of a ~~diet~~ lifestyle change and am trying to be good. I managed to not gain any weight over the Christmas holiday (a miracle, to be sure!) and don't want to start now! But, dear friend, we both know that sometimes in life... we need a cookie.

Not an Oreo or Fig Newton (though we both know a Fig Newton isn't a cookie, it's fruit and cake)... but a real, homemade, warm cookie. Chocolate Chip, to be precise.

I don't know about you... but in this house, sweets must still abide, even if in smaller amounts. We have a bowl of dark chocolate in the living room and grant ourselves one piece every day. (Wait, you don't? Don't you know a piece of dark chocolate a day is GOOD FOR YOU? It's true. Read, my friend, and then run immediately to the store and get some Dove Dark Chocolate: http://www.fitday.com/fitness-articles/nutrition/healthy-eating/6-health-benefits-of-dark-chocolate.html#b)

Recently, I've been craving a cookie. The pre-made gluten free cookies in the grocery store, bless them for trying, don't do it for me. They are rather dry and crumbly. I want warm and chewy.

So, sometimes you just have to take matters into your own hands and make a cookie! Below.... oh yes, below... is a low fat, gluten free CHEWY chocolate chip cookie recipe. I just had one after my lunch and I have to tell you that although I baked them yesterday, they are still moist and chewy today! Another gluten free miracle, right there folks.

If you are in the middle of a ~~diet~~ lifestyle change like I am... be sure to give yourself a little treat now and then. Just a cup of tea and this little cookie and you'll be ready to hit the treadmill with renewed vigor... because yes, my friend, you can have your cookie and still lose weight.

Just don't eat ALL the cookies. That wouldn't be good. Not good at all.

Low Fat Gluten Free Chocolate Chip Cookies

1/2 cup brown rice flour
1/2 cup sorghum flour
1/3 cup tapioca starch
1 tsp salt
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup dark brown sugar
1/2 cup sugar
1 egg
2 Tbsp milk
3 Tbsp melted butter
1 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or silpats.

In a large bowl, whisk together the brown rice flour, sorghum flour, tapioca starch, salt, xanthan gum, baking soda and baking powder. Set aside.

In a medium bowl, mix together the dark brown sugar, white sugar, egg, milk, melted butter and vanilla extract. Pour wet ingredients into dry ingredients and stir to complete combine. Fold in chocolate chips.

Using a medium sized cookie scoop (a heaping, rounded tablespoon), space cookies 2 inches apart. Bake for 12 minutes until slightly golden around the edges and set in the middle.

Remove from the oven, let sit for 3 minutes before transferring cookies to a cooling rack to finish cooling.

Makes about 18 cookies, depending on your scoop size.

Dunkin' Good!

noreply@blogger.com (Unknown) — Tue, 08 Jan 2013 19:27:00 +0000

Doughnuts are one of those foods that I always felt very guilty eating. Well, at least, after I was done eating one. The guilt would creep in as I ordered a fat-laden goodie at the counter... then I would shut it down as I munched... but as soon as the last bite was gone, the guilt would return. I mean, seriously, one doughnut from the local doughnut shop probably has a week's worth of fat allowance in it.... and I just ate it in 3 minutes. I was afraid to listen closely for fear of actually hearing my arteries clogging.

I should mention that I would partake of doughnuts maybe 3 times a year. Still, the guilt would come.

I've seen recently seen, in stores, these nifty baking pans shaped like doughnuts. And every time I passed them I would think, "Huh. Gotta give that a try some time." I did that many, many times... walking by and thinking I would get one some time.

I'm happy to report that my dear husband, who had witnessed the walking and thinking routine probably one too many times, decided to take matters into his own hands and give me the pan as a Christmas gift. Yay! No more walking and thinking... at least about the doughnut pan.

I wasn't sure where to start... cinnamon sugar doughnuts? Pumpkin doughnuts? No, no, no.... BANANA doughnuts. Ah, yes.

My first baked doughnut experience! It was exactly what I'd hoped it would be. If only I had whistled whilst making them, it could have been a Disney movie. I'm digressing.

These little guys are soft and sweet and... banana-y.... delicious. One word of caution... make them the day you plan to eat them. The banana makes them so moist and lovely that they lose their doughnut texture after a while (meaning, the next day). So - make 'em for breakfast or brunch and munch away!

Low Fat, Gluten Free BAKED Banana Doughnuts

1 1/2 cups Pamela's Baking Mix
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
3/4 cup sugar
2 eggs
1 1/4 cups mashed bananas (about 3 medium bananas)
2 tsp vanilla extract
1/2 cup light sour cream

Preheat the oven to 350 degrees. Spray a doughnut baking pan with non-stick baking spray.

In a large bowl, whisk together the Pamela's mix, baking powder, salt and cinnamon. Set aside. In a smaller bowl, mix together the eggs, sugar, mashed bananas, vanilla and sour cream. Add the wet ingredients to the dry ingredients and combine thoroughly.

Spoon the batter into the prepared doughnut pan, about 3/4 of the way full. Baked 15-16 minutes until set. Let cool for 5 minutes before inverting onto a cooling rack. Cook another 5 minutes, then roll each doughnut in some granulated sugar. Let cool completely before serving.

Makes about 12 doughnuts.

Toads for Brunch, Anyone?

noreply@blogger.com (Unknown) — Sun, 11 Nov 2012 19:58:00 +0000

I was searching a recipe website the other day and came across a most intriguing recipe called "Toad in the Hole".

Toad. In the Hole.

OK...............

I read the ingredients and the directions and decided I shouldn't dismiss the recipe solely because it had a ridiculous name.

I'm mature like that.

Apparently, the origin of the name is very vague... some seem to think it's as simple as the sausage resembling a toad poking it's head up out of a hole. (But I still must ask, why a toad? Why not something cuter?)

Today after church, I came home and decided it was time to make this little guy for lunch. It was relatively easy, it basically worked (meaning, my tweaks to make it gluten free) AND it was really yummy.

The key to Toad in the Hole is the maple syrup. Don't skip this part... and DON'T grab your Aunt Jemima or Mrs. Butterworth's, either. For this... you need the real deal. Wouldn't hurt to warm it, either, before drizzling it on the finished product and digging in. Just sayin'.

I found my new "go to" brunch recipe... fast and easy and really delicious. Look past the name and give it a try.

Trust me. You'll find a new friend in that ol' Toad.

Gluten Free Toad in the Hole

1/2 cup fine ground cornmeal (I used Quaker)
1/2 cup gluten free flour blend (I used King Arthur)
1 Tbsp sugar
1 tsp salt
1/2 tsp baking powder
1 cup milk
2 eggs
2 Tbsp butter
10-12 uncooked breakfast sausage links
3 Tbsp pure maple syrup, plus more for drizzling after baked

In a medium bowl, stir together the cornmeal, flour, sugar, salt and baking powder. Add the milk and eggs and whisk to completely combine.

Preheat the oven to 375 degrees.

Melt butter in a large cast iron skillet over medium heat until the butter foams. Add the sausages and cook, browning on all sides, about 10 minutes. Remove from pan and place on a large plate.

Whisk the cornmeal batter again, then pour into the same skillet. Arrange the sausages on top of the batter and drizzle the 3 Tbsp of maple syrup all over the top. Transfer the skillet to the preheated oven and bake until the batter puffs and is set in the middle, 15-20 minutes.

Remove from the oven, cut into wedges, drizzle with more maple syrup and serve immediately.

The Splurge

noreply@blogger.com (Unknown) — Fri, 26 Oct 2012 15:13:00 +0000

For the past 4 months I have been ~~on a diet~~ making a lifestyle change. My husband and I are working out together 3 -4 times a week and following an unofficial Weight Watchers point system. During these past 4 months I have lost close to 30 pounds... and my husband is right behind me in pounds lost! We've been extremely happy with the results and plan to continue plugging along.

But - once in a while - once in a blue moon - every now and then - you just have to splurge. (Or is it just me?) In my case, if I don't splurge, I'll do something drastic.. like eat a whole bag of M&Ms. I'm not talking about the little snack packs. Under normal circumstances, I would never eat a whole bag of M&Ms, but when one is desperate, one learns what one is capable of.

This week I had a small surgical procedure done which rendered me useless on the couch for a few days. I sat there... not exercising, not being productive... when it hit. The need to splurge. And I decided that NOW was the perfect time in my ~~diet~~ lifestyle change to have a little treat.

I hit up Pinterest, my "go to" website for all things food... and found today's recipe in a non-gluten free version. Ah-ha! A splurge AND a gluten free challenge! Things were looking up.

I have to say, I am more than thrilled with the results.
First, I met the challenge of making it gluten free.
Second, I got my goodie.
Third, I was able to be productive in the midst of recovery.
Fourth, I get to share my results with you.
Fifth, there are still some leftovers in the kitchen that I plan to nibble today. Tomorrow it's back to the "d" word.

A guilty pleasure without the guilt... because tomorrow I'm back to low-fat everything!

Today, however, has a Chocolate-Toffee Blondie on my "To Do" List.

I like today.

Gluten Free Chocolate-Toffee Blondies

1 2/3 cup gluten free flour blend (I used King Arthur brand, has no baking soda or baking powder in it)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1/2 cup butter, room temperature
1/4 cup unsweetened applesauce
1 cup plus 2 Tbsp brown sugar (I used dark brown sugar)
1 egg
1 1/2 tsp vanilla extract
1 cup semi-sweet chocolate chunks or chips
1/2 cup toffee bits

Preheat oven to 350 degrees and spray a 13x9 pan with non-stick cooking spray.

In a medium bowl, whisk together the gf flour blend, baking soda, salt and xanthan gum together. Set aside.

In a large mixer bowl, cream together the butter, brown sugar and applesauce on medium speed until pale and fluffy. Add egg and vanilla until incorporated. Reduce speed to low and gradually add the flour mixture, mixing well. Fold in chocolate chunks and toffee bits.

Scrape the batter into the 13x9 pan and spread batter evenly though the pan with a plastic spatula. Bake for 30-35 minutes until set in the middle and a cake tester or toothpick comes out mostly clean. Remove from the oven and let cool completely before cutting into squares.

Insomnia Cake

noreply@blogger.com (Unknown) — Sun, 14 Oct 2012 18:22:00 +0000

Insomnia Cake? Really, Katie?

This cake recipe didn't come to me in the middle of the night as I tossed and turned in the throes of insomnia. Most assuredly, I did toss and turn all night... but alas, no recipe came from my toil and trouble.

This recipe came the next day... when I should have been napping. I had returned home from church and had made a mental plan to rest, rest, rest. I was coming off of 2 consecutive restless nights and needless to say, I was running on empty.

I unloaded my belongings, hugged my family members and began planning the afternoon in my mind. Lunch... then nap. Yup, that was pretty much it.

So, what did I do? I walked into the living room, grabbed my laptop and hit up Pinterest. I have a board where I keep recipes that I want to try to convert to gluten free. One in particular caught my eye: Pistachio Cake.

Suddenly, all plans for a nap flew out the window. Gone. Outta here.

I headed back to the kitchen and - most likely because of lack of sleep - began to carelessly throw ingredients together... a little less of this, a little more of that... not enough eggs in the fridge? no problem, just add a little more of that.

For those of you who have attempted gluten free baking... you will understand how ridiculous that is. Gluten free baking is a science... it's finicky and fussy. Too much liquid = sunken bread. Too little = dry, crumbly nastiness.

Today, however, things were different. Perhaps that little part of my brain that is reserved for the times I am too deliriously tired to function kicked in and took over. And perhaps that part of my brain is a gluten free baking genius. Or perhaps I just got lucky. In any case... the cake worked. Perfectly.

And so, I quickly took a picture of it and ran to my laptop to share the recipe with you. The cake is actually still sitting on the cooling rack, warm! Now you know just how much I love you, dear Reader.

But now... now I must go.

First, I need to have a slice of cake... again. (Oops, confession time. I'll have to work out an extra day to work off that cake slice!)

Secondly, I need a nap.

Surprised to hear that, aren't you. ;-)

Gluten Free Pistachio Bundt Cake

1 (21oz) package Pamela's Vanilla Cake Mix http://pamelasproducts.com/products/baking-mixes/pamelas-vanilla-cake-mix/

1 (3.4 oz) package instant pistachio pudding mix

3 eggs

1 cup water

1/2 cup oil (veggie, canola, coconut)

1/ 2 tsp almond extract

7 drops green food coloring (optional)

Preheat the oven to 350 degrees. Spray a bundt pan with non-stick cooking spray.

In a large bowl, mix together the cake mix and pudding mix. Add the eggs, water, oil, almond extract and food coloring. Beat with a hand mixer at medium speed for 2 minutes.

Pour into the prepared bundt pan and bake for 55 minutes until cake tester comes out clean. Cool in the pan for 10-15 minutes, then flip onto wire rack to finish cooling.

Logically Speaking, Of Course...

noreply@blogger.com (Unknown) — Wed, 19 Sep 2012 22:57:00 +0000

We went apple picking this past weekend at a wonderful orchard. It was great weather to pick... cool with a slight breeze, yet sunny enough to keep you warm and comfortable. We wandered through the rows of apples, deciding to be adventurous and try new kinds of apples... Crimson Crisps, Shizukas... along with some of the standard favorites like Golden Delicious, Jonathans and Macouns.

We love apple picking time... it's a celebration around here. We pick, we wash, we bake delicious desserts like apple crisp, apple pie, apple cake and apple pillow (a cross between apple crisp and pie). Per my hubby's request, we always leave a few beautiful apples whole, for snacking.

Ever tasted an apple that was on the tree just hours before consumption? An experience everyone should have.

This year has been a little more challenging for me. Recipes like my apple cake don't necessarily fit under the "low fat" category, though I did successfully pull off an apple crisp the other day.

Pretty soon I'll tackle that cake recipe and get it just right... then I'll share it with you! But until then, I'll fill you in with what I made today.

Today I made.... low fat, gluten free gingerbread. What does that have to do with apple picking, pies and pillows? Absolutely nothing.

I just found it rather amusing that with all these gorgeous apples just waiting for me to create delicious concoctions with... I made gingerbread. Just a little insight to the logic that goes on in my head.

Logic, of course, meaning pure randomness.

Low Fat Gluten Free Gingerbread

1 cup oat flour (if you don't have any, pulse 1 cup oats in a food processor until finely ground)

1/2 cup cornstarch (or tapioca, or arrowroot)

1/4 cup brown sugar (light or dark, whatever ya got)

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup milk (or buttermilk)

1/2 unsweetened applesauce

1/2 cup molasses

2 egg whites.

Preheat the oven to 350 degrees. Spray an 8x8 pan with non-stick spray.

Mix all the dry ingredients together in a medium bowl. Add the wet ingredients and stir to completely combine. Pour into prepared pan. Bake for 35-40 minutes until cake tester comes out clean, with just a few crumbs stuck on it.

Serve warm with whipped cream or ice cream.

Confession

noreply@blogger.com (Unknown) — Fri, 14 Sep 2012 14:51:00 +0000

I've been holding out on you, Reader. I have led you along, letting you in with little glimpses of my gluten free life... my dislikes, loves, trials, flops. But there is one thing I've failed to disclose and I feel it's time to make the leap. After all, if I can't trust my readers, who CAN I trust? So here goes.

I'm a full blown carboholic. It's not a new thing, really. I've been a carboholic for as long as I can remember. My mom used to joke that I ate a "white diet"... aka white bread. Of course, I'm also a cheese lover... so some mozzarella would be included in there, too. White on white. With a little white on the side.

When I was diagnosed with this gluten intolerance, so many things ran through my mind. Crusty, warm Italian bread? Gone. Soft, buttery Challah bread? Outta here. Chewy bagels? A thing of the past.

And I got depressed. Very depressed. (It wasn't pretty.)

Since then I have realized that, although things won't be exactly the same, they are still quite good. I have found alternatives to most of my favorite things and have had so much fun coming up with the recipes for things that gluten free companies aren't doing yet.

Today's recipe is probably the surprise of the year. I can't take credit for it... I found it on www.food.com. It was so incredibly ridiculous that I had to give it a try. The name of the recipe? Carb Free Cloud Bread.

Um, pardon? Carb FREE bread?? My brain could barely compute those words.

But surprise, surprise! It's really cool! It reminds me mostly of Challah... and that ain't a bad thing. The hardest part of this recipe is waiting until the next day, since it is recommended that you put the bread in the fridge overnight before eating it. The first thing I did this very morning is get one out and put a little light butter on it... and YUM.

When you read the ingredients, don't be frightened. If you, too, miss soft rolls... or if you happen to L-O-V-E Challah bread like I do, give this a try.

You'll have a happy, carb free mouth!

Gluten Free, Carb Free Cloud Bread (from www.food.com)

3 eggs, separated
3 Tbsp cottage cheese
1/4 tsp cream of tartar
1 (1g) packet of artificial sweetener (I used Splenda)

Preheat oven to 300 degrees. Spray two cookie sheets with non-stick spray or use silpats.

Separate the eggs carefully, there must be no yolk in the whites. In a small bowl, mix together the egg yolks, cottage cheese and sweetener. (Break up the curds of cottage cheese a little.)

In a medium bowl, beat the egg whites and cream of tartar together until stiff peaks form. Very carefully fold the egg yolk mixture into the egg whites to keep the egg whites from losing their fluffiness.

With an ice cream scoop or large spoon, scoop the mixture into 10-12 rounds on the cookie sheets (about the size of the top-half of a McDonald's hamburger bun); roughly 3/4 inch thick and 4-5 inches across).

Bake on the middle rack for about 30 minutes, but keep an eye on them. Remove when they are lightly golden brown. Remove from the pans and cool on a cooling rack. Once completely cool, place in a baggie and refrigerate overnight.

Dinner in a Hurry

noreply@blogger.com (Unknown) — Thu, 06 Sep 2012 01:02:00 +0000

It was one of those days today.

After getting through various subjects during our homeschool day, we snarfed down some lunch, threw ourselves into the car and headed out for an afternoon of errands. I had planned my errand run so that they were (miraculously) all west of where we live. As we banged out errand after errand, I was pleased with how smoothly things were going... and how I was actually able to accomplish everything on my list.

It's such an adrenaline rush... crossing off everything on your list. (Or is that just one of my quirks? Huh.)

We would get home with more than enough time for me to plan and execute a nice dinner for all. No rushing, no panicking... just planning and executing.

Then, in a split second, I blew it all to pieces. I mentioned to my mom, who had come along for the ride (literally) that I needed to get to the library STAT because my 3rd grade avid reader was desperate for something new to read. She has read every age appropriate book in my house. Twice.

Now, I should mention that my mom is the epitome of fun. She loves spontaneity and adventure (the non-adventurous type of adventure... like trying a new restaurant, things like that). So when I mentioned the need for the library run, she immediately jumped on it, saying we could throw that into our afternoon of errands.

Some of her spontaneity must have sloughed off of her and landed on me, because I agreed to it. I should mention, as well, that I am NOT the epitome of fun, spontaneity or adventure (the non-adventurous type or the adventurous type!). Nevertheless, off we went.

Did I mention the library is 20 minutes east of our home? Not in the westward plan.

30+ books later, we were headed back home. My backseat was filled with contented children, reading their newly acquired library books.

Remember my plan? My plan to plan and execute a lovely dinner? Out the window.

I came home, brought all the books and various items from our errands into the house, set the kids up with their books on the couch... and ran into the kitchen.

I floated between the fridge and cupboards, frantically looking for something to feed my family.

It's times like these that I love food that can be thrown (sometimes literally) together. Within 30 minutes, I had dinner on the table. And... AND.... it was yummy! Whew.

So what you have below is more of a guideline. There is so much wiggle room in this recipe, it's ridiculous. I've done this before for you, Reader, and I'll probably do it again.

Enjoy experimenting! But may I suggest waiting until a day where you lose your mind and spontaneously throw more on your plate than originally planned? That day where you won't possibly be able to throw dinner together in time?

This might make you look like a culinary rock star.

Gluten Free Pineapple Fried Rice

4 cups cooked white rice (or brown rice, or Nishiki sticky rice)
1/4 cup diced onion (red or sweet... or scallions)
1 cup diced ham (deli or cubed ham steak)
1/2 cup green peas (or edamame, or snow peas, or sugar snap peas)
1 (8oz) can pineapple chunks, drained (or 1 cup fresh)
2 eggs, beaten
1 Tbsp white sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder (or more, if you want)
1/4 cup gluten free soy sauce (or gf tamari)

Heat a large skillet over medium-high heat. Add non-stick cooking spray to coat. Cook and stir the onion, ham, and peas in the hot pan until onions have softened, about 2 minutes. Stir the pineapple chunks into the pan; cook until pineapple begins to darken, about 2 minutes.

In a small non-stick pan, cook eggs to scrambled. Add to the onion mixture and stir to combine.

Mix the rice, sugar, salt, pepper, and garlic powder into the pan; stirring constantly. Cook until heated through, about 3 minutes. Add the soy sauce, and stir to combine.

Serves 4.

Finding Pinspiration

noreply@blogger.com (Unknown) — Mon, 03 Sep 2012 15:10:00 +0000

Have you discovered Pinterest yet?

"No, not yet. I just haven't gotten around to checking it out." STOP RIGHT THERE. Go. Now. Your life will never be the same again. Well, that's a bit of an exaggeration... but your closets will never be more organized, your preschooler will be wide-eyed at the fun ABC manipulatives his/her mommy has, you'll know how to get any stain out of any fabric and you'll finally learn the right exercises to get rid of those saddlebags. Do not proceed any further in this blog entry until you do! You'll thank me. (But - after you've spent hours and hours scouring Pinterest, please do come back and finish reading. I'll miss you.)

"Why yes, Katie, I have!" Don't you just LOVE it? It's like a world of inspiration right at your finger tips! How did we ever get on without it?? I'll follow you if you follow me! We could be Pinterest BFFs!!

I'm getting a wee bit out of control, aren't I. I apologize. It has that affect on me.

(But don't forget to find me on Pinterest.)

Now where was I? Ah, yes. September. As far as I'm concerned, September 1st is the beginning of Autumn. It marks the journey towards my favorite time of year.... cold weather. I'm happiest during the months of October to March, with times of giddiness in November, December and January. It's almost as though I get a new lease of life. The crisp air fills my lungs, the trees change colors and paint the landscape or better yet, the world is blanketed in snow... and I'm compelled to start baking.

Enter Pinterest.

I found today's recipe there... but in a glutenous, fattening version. I set to work last night, seeing how I could change it to gluten free and low fat. I put the pan in the oven and, about 1/2 hour later, decided it didn't matter if the recipe turned out right or not... because my house smelled AMAZING. Cinnamon, allspice, cloves, ginger... can you just imagine? I pictured pulling my sunken, mushy concoction out of the oven and just placing it on the stove for an hour or so... like an asthetically ugly version of potpourri.

When the hour of baking was up, I flicked on the oven light and was thrilled to see a loaf of bread! Risen in the middle, deep orange color... by jing, it worked!

And friends, it tastes good. Really, really good. Autumn-in-your-mouth good. We chose to top if off with a small swipe of low fat cream cheese... leaving the hubby to declare it as "blog worthy".

So, here you go. My gluten free, lower fat version of my Pinterest find, Pumpkin Gingerbread. If you are looking to transition your mind from summer to autumn, may I suggest baking this bread? You'll find yourself back on Pinterest, searching for new ideas in autumn decorating.

I'll probably being doing the same. See you there, Pinterest BFF!

PUMPKIN GINGERBREAD

3/4 cup sugar
1/2 cup Stevia in the Raw, Splenda or whatever sugar substitute you use
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1/3 cup milk
1/2 (15- oz.) can pumpkin puree
1 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 3/4 cups all-purpose gluten free flour (I used Pamela's Baking Mix)
*1 teaspoon baking soda
1/2 teaspoons salt
*1/2 teaspoon baking powder

*If you use Pamela's Baking Mix, omit baking powder and use 1/2 tsp baking soda. If you use another gf flour that does not have baking soda or baking powder in it, add the amounts in the ingredients list.

Preheat oven to 350 degrees. Grease and flour a 9 x 5″ loaf pan.

In large bowl, combine sugars, applesauce and eggs; beat until smooth. Add milk and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves.

In medium bowl, combine flour, baking soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend with a whisk until all ingredients are mixed. Pour into prepared pan. Bake in preheated oven at 350 degrees for 1 hour, or until toothpick inserted in center of loaf comes out clean. Let cool for about 5 minutes, then remove from pan and let cool.

How Low Can You Go?

noreply@blogger.com (Unknown) — Thu, 19 Jul 2012 17:40:00 +0000

Since my last post, I must confess I have spent much time wandering around the kitchen, scheming, with just one thought in my head. What else can I make low fat?

Today I meandered in and glanced at the counter. There, in all of its glory, was a bunch of overly ripe bananas. By jing!

Banana bread, in this house, lasts about five minutes. Alright, alright. Four minutes. Once that bad boy is cool enough to not burn the top three layers of skin from the inside of your mouth, it's fair game. My kids alone could eat an entire loaf. I suppose I should consider that a compliment... though I don't feel that warm and fuzzy feeling when I have dreams of banana bread for breakfast the next day, only to realize it is long gone.

But back to the kitchen counter and the overly ripe bananas.

How can I protect my latest recipe challenge from being inhaled by the residents of my abode? How can I keep them around long enough to examine the texture, moistness, taste? MUFFINS. Leave some out, freeze some. By jing times two!

I feverishly set to work, mumbling under my breath the ingenious substitutions I would cleverly use, all the while absolutely certain I had no idea what I was doing or whether it would even remotely resemble anything banana or muffin-like. (What? Did y'all think I just strutted into the kitchen, threw things together and instantly created a masterpiece? HA.)

These little muffins are sweet... and I mean that in the "dear little puffs of banana-ness" way... not the "my teeth hurt, use less sugar" way. I used half Stevia, half sugar. If you are not on the Stevia boat, feel free to use your own substitute or just use all sugar.

Well, I'm off. I think I may have managed to hide one of the non-frozen muffins well enough to actually be able to sit down with a cup of tea and enjoy it. One can only hope!

Low Fat Gluten Free Banana Muffins

2 cups Pamela’s flour (if you use another gf flour mix, add another Tbsp of baking powder and a 1/4 tsp baking soda)
1 Tbsp baking powder
2 cups mashed banana
¼ cup sugar
¼ cup Stevia
4 egg whites, slightly beaten
1 tsp vanilla
½ cup unsweetened applesauce

Preheat oven to 350 degrees. Spray 18 muffin cups with non-stick spray.

Combine flour and baking powder in a medium bowl. Set aside.

Mix together banana, sugar, Stevia, whites, vanilla and applesauce in a small bowl. Add to dry ingredients.

Fill cups 2/3 full. Bake for 18-20 minutes.