Sugga Cooky

Chocolate Lava Cakes (For 2)

2016-11-07T13:06:00.000-05:00

Quick (First Try) Video of Chocolate Lava Cakes. Never video raped before. I was just kinda playing around. Because I could. Lol

Corny Corn Muffins (Moist and Sweet)

2015-01-02T15:52:00.002-05:00

Quickie recipe for corn muffins.

The neeleys corn muffin recipe but

One half cup buttermilk one half cup plus of creamed corn. Instead of 1 cup of flour... Two thirds cup all purpose flour and one third cup corn flour. About a tablespoon of sugar or so. Squirt of agave. Melted butter, a stitch over half a stick. Add butter milk at the end until it is the right consistency. Bake at 350 for 17 minutes.

The buttermilk makes these extremely tender so if you add all buttermilk as I did exercise caution in removing them from the muffin pan. If you would like a less tender muffin or do not have buttermilk whole milk would be fine. I cannot tell you exactly how much liquid I added, it seems in my area it takes more liquid for recipes than it does in other peoples areas. Just add liquid until it looks like muffin batter.

Dec 2013 to Nov 2014 Food pictures

2014-11-12T10:01:00.001-05:00

This is just a post to do a quick update of foods that I have made the past year. I have not had a chance to do many recipe blog but will try to get better about that now that I have downloaded the blogger app to my phone. I take most of my food pictures quickly with my cell phone because most of the people I cook for are not patient enough to wait for me to get better pictures. So it will be much easier just to use my cell phone and the blogger app to continue this blog. Enjoy! :-)

Brioche Cinnamon Rolls

2014-05-11T12:42:00.000-04:00

Softest cinnamon roll you will ever eat!

1. Recipe for "Authentic Brioche" from Fine Cooking

2. Your best filling, Mine was from an old KitchenAid spiral backed cookbook.

3. A tangy cream cheese frosting recipe. I reduced the sugar and added sourcream for

added tang. And as with all cream cheese thing, I added both vanilla and lemon,

or "fiori di sicilia".

They were THE MOST TENDER things I have EVER eaten.

*Note, due to adding a cup of KAF sourdough starter, I added a few sprinkles

of potato flakes. I like to do that to bread. My yeast + potato flakes/flour, it always

Makes it a tad more fabu.

A MUST TRY! :)

A Toast! To New Successes!

2014-05-05T17:06:00.000-04:00

While it has been a clean minute (or year) since I last blogged my foods, so lets recap a few of my food stories that turned out fabu!

more recently (easter 2014) I attempted my first brioche in the form of an Easter bread, which I never before had made. It was so well liked, my mother already has plans for what to do with this brioche next! The recipe you can find on finecooking.com as Authentic French Broiche

Scones! Well, Mothers day tea party approaching swiftly had me in the mood to test a few batches before the day fell upon us. You see, I have never made scones. They are trickier than biscuits! I have tested 2 recipes. One is the most popular/high rated scone recipe on allrecipes.com. The second I found on smitten kitchen. It was apparently the test kitchens.

Bread bowls, via King Arthur Flours recipe, but altered for adding my KAF sourdough starter. Rave reviews on these! Even by my picky gourmande bro in law.

just a pinch's site "best white cake ever". Topped with an altered white chocolate buttercream (for higher ratios of white chocolate, used Lindt bars). and my own raspberry (seedless) filling. This was a big hit.

OH MY GOD.... THIS CAKE IS A KEEPER! IT GOT MOISTER EACH DAY! IT ONLY LASTED 4 DAYS, BUT WAS SOOO MOIST EACH TIME! You could almost ball it up with your fingers.

Chocolate crinkles! 1st made a 2013 christmas cookie party, but remade to test a lower than suggested cooking time to achieve more moist fudgeness. The site escapes me, but its popular on pinterest and features a teal/light blue background. these were great!

Christmas Cookies - Quickie

2012-12-24T14:22:00.001-05:00

For my hubs fams xmas these m & m cookies were fab! Snuck a few to keep here for us.

RECIPE HERE.

These are America's Test Kitchens famed sugar cookies. They were indeed crunchy and chewy. As promised.

RECIPE HERE

OKAY! Thanks for stopping by! I'll add in a few more winter eats we made on my way out for your enjoyment.

Less Common Cookware

2012-12-10T09:23:00.001-05:00

There are some less common cooking items I want. Even if there are "one trick ponies". I know we try to keep a rule of multi-taskers in our kitchen, but sometimes you can't really get around it.

Now not all on the list are one way devises. This list is just items we will eventually need. Or just want ;)

Aebleskiver pan

Silver dollar waffle pan

Crepe pans

Popover pans

Food mills

Flour mill

Meat grinder

Spice grinder

Coffee grinder

Ice cream pop molds

Ice cream machine

Food dehydrater

Yogurt maker

Pasta extruder/maker

Ravioli stamps

Pasta dryer

Pizza stone

Pizza peel

Calzone mold

Hand pie mold

Tortilla press

Tart pans

Mini tart pans

bundt pan

Mini bundt pans

Dough bands

Pie beads

waterbath canner

Set of jars, multi sized

Kitchen torch

Mandoline

Deli slicer

Flat and offset icing spatulas

Meat cleaver

Poultry shears

Tiered oven rack

Flour sifter

Sugar shaker

Bread machine

Deep fryer

Rotisserie

Belgian waffle iron

Vacuum sealer

Immersion circulator

All Clad or fancy Crockpot slow cooker

Small slow cooker

Waffle tongs

Popcorn maker

Juicer

Food processor

Kitchen aid mixer (copper)

Bialetti hot cocoa maker

Chefs choice electric kettle

Braun or Krups coffee maker

Rice cooker

Milk frother

Tea kettle

Tea ball

Long slot toaster, proof glass

Cuisanart elite grill/griddle

Food scale

Meat thermometer

Oven thermometer

Whimsical mechanical kitchen timer

And more.

Like seafood tools, fruit and vegetable tools. I know I have missed some. But that's a pretty decent list ;)

Almost any of these can be found at our fave store : http://www.williams-sonoma.com/

Quickie post: Honey Nut Granola Bars

2012-10-26T23:05:00.001-04:00

RECIPE I ALTERED SLIGHTLY HERE

below, * indicates alterations.

Honey, *almond butter, oats, *oat bran, *walnuts, * olive oil, egg white, cinnamon, and * melted sugar free chocolate chips.

Very good, next time I thought about using agave instead. We'll see.

Mini cheesecakes - Healthified

2012-10-11T16:14:00.001-04:00

Healthified Mini Cheesecake Bites!

1 pkg fat free cream cheese room temp
1 contanor fat free cottage cheese
1/2 cup greek yogurt or sour cream
1 cup (or to taste) brown sugar xyltitol
vanilla, lemon and salt to taste
2 eggs room temp
2 tbsp bean flour

(1 tsp vanilla, 1 tsp lemon, pinch salt for me)

crust is oat bran, (ground up in chopper) oat shredded square cereal, flax, brown sugar xylitol, spices (cinnamon, apple pie spice), and butter (melted) or oil.

preheat oven to 350 line muffin tin, spray cups

mix crust ingredients together, spoon in about 1/4 - 1/3 cup and squish down flat in each cup.

mix wet ingredients in top list, minus eggs, in chopper, add sugar salt flavorings, add flour, add eggs.

the chopper adds less air than stand mixers do.

after well blended, gently add to each cup, get close to top without going over, not much rising here.

bake twenty minutes. cool in or on top of oven for thirty mins. place in fridge for hour or more, then gently remove cups and serve.

second batch

i just made these recently, first batch got a tad over cooked (i did 30 mins) so beware not to overcook!

Unrecipe - Oat Bran Muffins

2012-10-02T11:04:00.000-04:00

Oat bran, a Dukan staple. I love everything oat, but oat bran is a tad more challenging. Though, its health benefits make it way worth a look.

I do not have a recipe, but ingridiants for the muffins I just made for my Dukan breakfast oat muffins.

You can prob find a regular recipe and switch up or figure out.

- oat bran, more this than others

- oat flour

- cornstarch (tolerated food item)

- 2 eggs (why 2? idk)

- salt, baking soda and powder

- fat free cream cheese

- cinnamon and apple pie spice

- stevia in the raw

- honey/agave

- tad olive oil

- fat free/low fat buttermilk or yogurt, or sour cream, or almond, whatever (I used the first)

you could add fruit, replace oil with applesauce (except dukaners) or add nuts.

mix together whatever measurements of what you decide. bake 400 F for 15 mins or until done inside.

Mine made six.

For a full recipe of oat bran muffins here are a few options...

apple muffins

http://unsophisticook.com/apple-muffins/

moist bran muffins

http://www.wellsphere.com/healthy-cooking-article/bran-muffin-recipe/774173

flax bran muffins

http://www.myrecipes.com/recipe/oat-bran-muffins-10000000522196/

vegan oat bran muffins

http://www.egglesscooking.com/2010/04/19/vegan-oat-bran-muffins/

blueberry versions :

http://www.livelaugheat.com/2011/04/12/blueberry-oat-bran-muffins/

http://www.onearabvegan.com/2012/03/10/banilla-blueberry-and-yoghurt-oat-bran-muffins/

Or just take a basic oat bran recipe and play switch up with healthier options and add in things like shredded carrots, sweet potato, pumpkin, apples raisins, whatever you want!

They say that muffin batter, being thin, should not contain any items larger than a blueberry or it might sink for lack of support no matter how much flour you dust it with. You could try adding in at halfway point or after long enough for batter to thicken in oven.

oh and I glazed tops of mine with a lite kiss of honey.

ok, bye bye now!

Strudels and Danish - History, Pictures and Recipes

2012-09-12T18:47:00.001-04:00

Strudel History

apple-strudel recipe

Strudel

The Strudel is a pastry with a sweet or savory filling rolled up in a very thinly stretched dough. The name "Strudel" means Whirlpool since the dough is rolled and the center of the pastry resembles a whirlpool.

Traditionally, Strudel dough is made from scratch out of high-gluten flour, water, and oil. Preparing the dough is manually intensive. It requires an intense kneading period to develop the gluten strands, followed by a resting period for the dough (and the baker!). This gives the dough the elasticity it needs to be stretched into a very thin sheet - so thin that it is almost transparent. Easier recipes replace this process by substituting the traditional dough with a ready-made phylo-dough or puff-pastry dough.

Strudel Variations

The most well known Strudel is the Apple Strudel. However, both sweet and savory Strudels exist in German cooking. Some of the most popular Strudels are described below, but the number of variations are endless ... limited only by the creativity of chefs both in Germany and around the world.

Sweet Strudel

Apfelstrudel (Apple Strudel)
Apple Strudel is a specialty of Austria and Bavaria (Bayern) and it is known worldwide. Its filling is made from chopped apples, cinnamon, raisins, and roasted bread crumbs. Other ingredients could include nuts (such as almonds or walnuts) and rum, depending on the recipe. The filling is spread out over the Strudel dough, which is then rolled up into a log. It is baked in an oven until golden brown and the ends become crispy. The Apple Strudel is best served warm, fresh from the oven. It is usually eaten with vanilla ice cream, whipped cream, or a vanilla sauce.

Mohnstrudel (Poppy Seed Strudel)
This Strudel is filled with poppy seeds, apples, raisins, powdered sugar, and milk.

Quarkstrudel
This Strudel is filled with Quark, butter, powdered sugar, raisins, semolina, eggs, and sour cream.

Walnuss-Strudel (Walnut Strudel)
The filling for this Strudel is made from ground walnuts, sugar, and whipped cream.

Kürbis-Apfel-Strudel (Pumpkin Apple Strudel)
Apples, pumpkin, powdered sugar, raisins, nuts, and cinnamon make up the filling for this Strudel.

Savory Strudel

Blutwurststrudel (Blood Sausage Strudel)
This Strudel is a specialty of the Palatinate (Pfalz) region. It is made from a Potato-Strudel dough and filled with bacon,Sauerkraut, and Blutwurst (Blood Sausage).

Krautstrudel (Cabbage Strudel)
This Strudel is filled with white cabbage, salt, pepper, and sugar.

Quark-Dill-Strudel
Quark, butter, semolina, eggs, chopped dill, and sour cream make up the filling for this savory Strudel.

Gemüsestrudel (Vegetable Strudel)
The filling for this Strudel is made of carrots, celery, savoy cabbage, cauliflower, grated cheese, butter, and seasoned with salt, pepper, and parsley.

Recipe for "Autumn Fruit Strudel" here!

Recipe for "Summer Fruit Strudel" here!

Recipe for "Sour Cherry Strudels" from Gourmet.com here!

Recipe for "Plum Strudel" here from Saveur!

danish.

Cheese Danish

Danish Pastries is a speciality that comes from Denmark that everyone has enjoyed at one time or another. Vikings invented the Danish Pastry in a flower shape to worship a tribe leader’s daughter and who ever made the best tasting pastry was the one who got to marry the daughter. Danish Pastries are made all over the world these days, but most of its origin does trace back to Denmark. The Danish Pastries that are consumed in Denmark can be topped with a number of different things. Some of those things can be chocolate, sugar and icing, and stuffed with jam or custard. Each country though as there own way to prepare Danish Pastries and they all taste a little different depending which country they are from.

Most Danish Pastries have the following ingredients in them flour, yeast, milk, eggs, and generous amounts of butter. You will need to chill the dough to make it much easier to roll out though. Danish Pastries over the years as seen many different changes from the original format that was made so many years ago. Today's Danish Pastries come in all shapes and sizes from flower shapes to crosses to circles these days. You can almost make any shape out of Danish Pastries dough anymore if you have enough talent and are very creative. Many people do not know that Danish Pastries are actually a lot like the croissant that originate in Vienna and is called the wiener bread in Denmark.

Over the years many different things have changed about the Danish Pastries besides the shape of it. many different countries serve it in a multitude of different ways. People in the United States will put almost anything on top of it and eat it at anytime of the day. While in other countries it has to be made a certain way. Danish Pastries has grown a following over time and certain types are more popular than others. Taste is a very big factor when we talk about Danish Pastries and people will tell you everyone has a little different taste depending on the cooking process that the implement. No matter what one thing is for sure Danish Pastries has grown a loyal following over the years and I do not see that ending anytime soon.

Where Danish Pastries were mostly a breakfast treat around the world many people in the United States use Danish Pastries as snacks all day long or a special treat for the young child that does well. No matter how you use Danish Pastries there is no doubting how good they do taste. Danish Pastries can be found in the finest hotels and the smallest restaurants. Can you imagine that such a small treat that was originally design to win the love of a women could end up everywhere in the world, but that is the story of the Danish Pastry. If you have never tried any Danish Pastries you sure are missing out on a lot.

Raspberry Danish here!

These varieties here!

Cream Cheese and Apricot Danish here!

I am a fan of the closet cooking guy...

BOTH the above HERE

WELL! I have never made either, but adore pastries! WHO DOESN'T???!!!

With autumn coming, I have my mind on pies, pastries and warm spice cakes.

And always on chocolate :)

Must Try Burger! The Ham and Cheese BBQ Burger

2012-09-12T17:12:00.002-04:00

Thats the general Idea, not my image though. I'll try to get a pic later.

(Mine looks a bit different, ham no onion and all)

Burger lovers = must try this burger "BBQ ham hamburger". I saw a pic once that inspired my creation (can not find it now). I mix BBQ, Worcestershire, Dales, etc. in the burger, Use spicy cheese of choice (or creamy), mayo (on butter toasted buns), and grilled ham (I use turkey ham) topped with BBQ sauce (we like Weber's) and optional caramelized onions or mushrooms, even bacon. Jacob loved it and so do I (onion free of coarse for me!). I use either charcoal grill or smoke flavoring, it goes well with the BBQ and ham.

SO good!

Would be great with side of sweet potato fries. Tonight I did it Fresco melt style, yum.

Again, mine looks a tad different than the pic, but I don't have one.

Another bbq burger pic...

more burger recipes

German Pancakes!

2012-09-04T09:48:00.000-04:00

RECIPE - CLICK HERE

Quicky post, German pancakes... very good! easy peezy lemon squeezy! give a try!

Random Cooking Tips 2

2012-09-03T09:30:00.001-04:00

There is a "part one" to this from the long long ago.

So after thinking, reading, and trying new things, figuring out short cuts, tricks or switches, I decided to "part two" the tips post. In no particular order...

Gluten Free and Healthified Tricks

Ideal (xylitol) can be substituted for sugar in almost any recipe with good results. See the website for more info. It helps control my candida actually. Plus its good for your teeth and (for those with constipation) it helps you "go".

Honey can successfully be used to make whipped cream. I just did it. As can agave nectar. Don't buy the crap that has corn syrup if you do not have to.

Oat flour (certified gluten free) hides well in most recipes. I have not gotten to where I prefer it. Also, it helps you "go", and lowers cholesterol. They say people who eat it regularly have a leaner body than those who do not.

Try Micro-plane grating certain veggies (carrots, zucchini, etc), or liquefying spinach, or adding avocado to certain recipes. Examples? I do this in my fish cakes (healthified off take of my mothers salmon patties) and in my chocolate muffins. Chocolate hides a lot of them very well. If your like me, and not fond of certain vegetables, you should try it!

Try cottage cheese or ricotta as an ice cream or cheesecake!

Fat content is not as bad as sugar or simple carb content. Simply to to limit over processed fats. Watch out for trans and saturated fats.

Baking Tips

Adding HOT water to recipes containing alkalized cocoa helps to activate the powdered chocolates flavors.

Room temperature ingredients make great cheesecakes! Also, try using you chopper/food processor instead of your mixer, as mixers are created to add air in. Refrigerate well, but after it cools down for a while in the oven. Never refrigerate a hot cheesecake. Never cook it until it "looks" done.

Try using higher grade flours, and "proper" flours when baking. Cake flours, pastry flours, etc. They are not all the same. They very in protein levels, which effects gluten production.

Grow your own yeast! Well, yeast stater for baking. Try.

To keep chocolate or other chips from falling in batter, coat them in flour before adding.

Did you know that roses, tulips, gardinas and daylilies are edible? You should look at all the edible flower options you have! and try out "sugared flowers" for decoration on cakes and baked goods!

Other Tips

Make sure your cooking (stove top) with the right temperatures, oils and pans. Know your oils "smoke point" and try to stay in that area! Also, I hear that the "hot pan, cold oil" chef mantra is actually NOT a myth. So try that out.

Store tomato sauce in glass containers if you can, the acidic nature of the tomato eats away at most plastic containers. Or try oiling it first, but not guaranteed to stop the staining.

Fresh herbs are fantastic. Fresh spices too. Try cooking with fresh when you can!

Melt Chocolate slowly, with liquids in at first melting. Adding water based or cold ingredients after can cause seizing.

Adding a bit of heavy whipping cream to hot chocolate makes it richer. Also try melting marshmallows in while its on the stove top also.

You can make butter with ultra pasteurized heavy cream. I've done it.

From my friend Luisa, use orange juice with jalapenos in your salsa for wonderful flavors!

Try adding lemoned butter to your steak after for "restaurant" like results.

I have quite a few more tips, but alas, I do not wish to make this longer than what people are willing to read. I'll do another later on.

Kebabys!

2012-08-04T12:08:00.001-04:00

Lani had a little lamb.... and skewered him.

Lamb kebabs. Super yummy!

We chose a MEDITERRAINAN style marinade for ours. That whole region has great food!

I sprung board off this recipe from My Recipes - originally from Cooking Light.

Ingredients

6 tablespoons plain whole-milk yogurt $
5/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 1/4 teaspoons grated peeled fresh ginger
1 teaspoon Madras curry powder
1/4 teaspoon ground cumin
1 large garlic clove, grated
1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces

Preparation

1. Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes.
2. Prepare grill to medium heat.
3. Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/8 teaspoon salt.

Corrine Trang, Cooking Light

JUNE 2010

Edits made? I add a few extra spices. Turmeric, cinnamon, paprika, and cilantro (dried, just a tad).

Grilled ours on the stove on one of these -

Then after they were well seared, we stick them in the oven. We like our a pinch pink in the center for tender juicy yumminess! Medium, medium well. I prefer medium, medium rare, but hubby likes a tad less pink than I do. But never DONE. That to us is OVERDONE.

Make sure you get a decent cut of lamb too. We lucked out in finding some pre-cut that was actually VERY TENDER! :) Click here to read more on meat selections/grades. Prime is best. Look for good marbling. Feel the meat for tenderness. Remember its a muscle, toned ones are harder. You want limp, soft.

Ours was so tasty. We have made it more than once. Whenever we see a good deal on lamb, we buy and save for kebaby time! You really should try!

I mainly chose this recipe for its lack of MINT used. Most recipes call for mint. I think its due to the fact that lamb cooked wrong tastes wrong. But cooked right it's great!

Chocolate Souffle Cookies

2012-08-03T08:49:00.000-04:00

XYLITOL FRIENDLY RECIPE! (make sugar free)

Souffle Cookies

That recipe (linked title above) was fabulous!

So rich and chocolatey! So soft inside!

It's a quick minimal ingredient fix.

Melt Chocolate

Whip up egg whites/tartar

Add sugar, vanilla, nuts (opt)

Blend chocolate and whites

Once blended, spoon onto prepped cookie sheet and bake in preheated oven.

Ours were not as pretty as hers, but they were oh my gosh tasty!

I'm obsessed with thinking about them now.

Definitely worth the mess I made. :)

Bison Meat

2012-05-22T23:12:00.001-04:00

Bison Meat

I recently decided that I need to explore and consider more types of RED MEATS since I am blood type o. I already know I like lamb meat and beef. And dislike venison. Bison seems the next logical option. Long time heard tale of its taste and texture, but never had a chance to try it. I recently learned Harry's in Cobb (farmers market) sells it and intend to try it. Here is how it stacks up to other meats.

The main downside I frequently hear reported is the high price tag attached to this meat. Which is a shame when I hear about it being healthier, tasty, and "velvety". Refereed to by many as a "gourmet food". Although, honestly sounds like a cowboys dinner. I read it was a big part of the Native Americans diet. I have already began planning what I could make with it when I can afford to get some!

The most obvious is of coarse a super fabulous BISON BURGER. Bon Appetit has a recipe for Bison Burgers with Cabernet Onions and Wisconsin cheddar I'd love to try! Then there is the obvious things like chili, stew, and roast bison. Plus ribs, meatballs, shepards pie, stuffed peppers, or just steak!

Can't go buffalo crazy, like I said, Its expensive. So I'll probably start off simple enough. Buffalo burger. :)

When I do I'll let you know what I think.

Better Batter Bread Bomb?

2012-04-26T18:33:00.002-04:00

Gluten Free-ified Crescent Rolls

PLEASE NOTE THE ABOVE PIC ARE NOT MY RESULT! THEY ARE TO ILLUSTRATE WHAT I HAD BEEN AIMING FOR.

Took a recipe off ALLRECIPES.COM for SWEET DINNER ROLLS, it was high rated, and tried to make it with my BETTER BATTER ALL PURPOSE FLOUR.

Well.....

guess what? It was a total bomb.

Well, not total. but the BLANDEST TASTING rolls ever. They were soft enough, and the dough felt good, but it just was off. Not to mention my skills in rolling out crescent shaped rolls is way below amateur hour. They turned out quite unattractive! More-so than these....

by a country mile!

I was a tad upset I wasted the flour on it.

I read a blog on bread/baking tests a gluten free blogger did (find it here), on three major GF flours. And she actually adores BB flour. And rates C4C well also. I have not yet tried the C4C (CUP 4 CUP) flour myself, but I am thinking I should.

I'd really like to bridge the gap between this ....

and the gf versions...

that just don't turn out the same.

There are those who make super fantastic GF breads. Some even attractive.

You can always get good tips from these, figure out what they do that works.

Like at ART OF GLUTEN FREE BAKING.

I will keep trying to get better at my GF bread making. But until then, since I'm only "intolerant" and not celiac, I might have to cheat a bit on occasion to get my baking crazies out.

Find more info and recipes @ http://glutenfreeonashoestring.com/recipes/

have a good day.

Belated Better Batter Review

2012-04-14T23:59:00.000-04:00

Better Batter Review

Ok, If your eating Gluten Free, then perhaps you have began to hear the buzz about this stuff! I had, in the past, posted that at some point I wanted to try it and C4C (cup for cup). I have not tried C4C yet, but better batter fell into my arms from a local store shelf and is now my best pal!

What is Gluten free? Avoiding foods containing Gluten, typically due to an intolerance or Celiac disease. Generally, its not done without cause though. Its an expensive pain in the booty!

What is it about better batter that is different? I suspect its the lemon derived pectin. I've used gelatin, xanthan and etc but seems pectin is the winner winner carby dinner on this one.

Now, besides having a distintively adorable container, BETTER BATTER has a name for itself in the world of gluten free for one bigtime "miracle"! BISCUITS!

The Gluten free mom that took and made these biscuit beauties basically said she about cried when she ate them, realizing it tasted like a real biscuit and not a grainy crumbly mess. I have also made the pretty lil' biscuits. I can vouch, they are gluten free miracles. Remind me alot of chickfila's biscuits actually. I plan on playing more with the recipe but am very happy!

This picture (above) is why we are so happy! Anyone who has ever used normal gluten free dough knows how crumbley and messy it is. Enough to make you give up! But BB's dough FEELS LIKE REAL DOUGH! You can squish, kneed and mold it! ITS FANTASTIC! I mean you can make almost ANYTHING with this stuff!

The website has a ton of recipes that are pre-measured for the mixes. However, you can use it in almost any recipe you find. With yeast breads its been suggested you double the liquids however. But I myself have made soft lovely pancakes, beautiful biscuits, fudgey brownies, cake donuts, and etc. Its really great stuff. I can't imagion the C4C being able to be better than this batter, but I say bring it on!

The mixes can make life a lil' more convenient. I'd have to say my only 3 gripes really are as follows....

1. Size is small per box is about-ish 3-4 cups.

2. not sold enough places, I'm lucky to find it at Homegoods

3. health factor, wish they could incorporate healthier gf flours in the mix. white rice takes the lead.

Besides that, I am impressed!

More pics to come when I experiment more, keep an eye open for more food blogs containing the words "better batter". As for the ones on this page, not mine, but all made with this lovely flour!

happy cooking!

Gluten Free Cake Donuts

2012-04-13T20:12:00.001-04:00

RECIPE IS ADAPTED FROM BON APPÉTIT'S "SOUR CREAM DOUGHNUTS"

Gluten Free Cake Donuts!

Now, I don't dabble in photography, I do not have any stuff or conditions to do so, so try not to be to sad that my donut pics or blogs pics are not of as cute of pics as some are.

The recipe included in the link, plus these changes....

1. all purpose - use better batter all purpose flour

2. cinnamon - 1/2 the cinnamon, grate FRESH REAL CINNAMON BARK and add a dash of nutmeg.

3. sourcream - 1/4 sour cream, 1/4 greek yogurt, 1/2 buttermilk

4. vanilla - that plus itsy splash of rum

5. oil - i had to use a mix (low on oils) but mine was mostly avocado oil, I'd recommend trying grape-seed or nut oils. Or even coconut if you are into that sort of thing.

the instructions list a maple glaze and streusel mix, sounded very good. I lacked the stuff, so did a normal glaze (warning normal donut glazes set better on yeast donuts than the texture of cake ones)

and I did some in a mix of cinnamon and powdered sugar. MY FAVE!

Everything else is really just following the instructions they give. Really with BETTER BATTER you can use any recipe and very easily make it gluten free.

I even dipped a few extras in chocolate! I do not have pics of them, but seriously yummers!

I implore you to try making them!

Want healthier GF donuts? Bake, use substitutes for fats, use all yogurt instead of sour cream, use splenda instead of sugar, whatever flours you want, oat or whatever, and even the fake egg stuff.

I read an article on REAL SIMPLE that said that a cake donut, almonds and chocolate milk are a decent breakfast. THATS ALL I NEED TO HEAR!

Though in the future I'd like to mix in protein powders and other nutritious vitamin filled mixes and use a mix of xylitol and agave. You know, better morning donut, healthy. But its my first set of donuts, like...ever. So i'm pretty happy :)

So was hubby!

Happy cooking all!

When JIF Love Goes Bad...

2012-03-14T15:26:00.001-04:00

I'm a gal who adores PB to a literal unhealthy extent. I seem to be developing an intolerance towards it. Not to mention, according to the Blood Type Diet, its bad for me.

Well, I finally gave into searching out new alternatives to try. Not to forever replace JIF, I plan on still trying to eat it every now and then. At least until it causes fairly harsh reactions. No, but to be my main "nut"butter.

First I tried Almond Butter, fresh from Farmers market.

I honestly found it bland. Even the dark chocolate mixed one. And the fresh stuff is grainy. As is the case with most freshly ground nut butters. Since they lack the emulsifying agents that the store ones have. To my understanding.

Next up I tried Soy nut Butter.

Soy nut Butter. Ok, so ever had artificially flavored chocolate or overly processed cheese flavor spread stuff? Thats what it put me in mind of. The artificially flavored version of peanut butter. So it was def not a keeper.

Next I'll address Nutella...

Ok, this is not an equal to nutbutter to me. To me this is dessert related spread. So I do not consider it even a choice, though many suggest it. It would taste just awful and wrong in a pbj sammich. So no, on crepes, maybe, but not for general use.

Ok, so lastly I heard of this Sunbutter stuff...

Ok, first lets get it out there. This stuff is made from Sunflower seeds. So techn not a "nut" butter. But then again, soy is a bean is it not? So it be a bean butter.

Next, I've learned there is no exact JIF tasting butter outside of, well, JIF.

Now my opinion of this stuff?

fabulous!

Very roasty tasting, extra nutrition, and very similar in cals, fat, sodium, sugar and protein to JIF.

I loved that it tasted real. Not to sweet, not to salty, not to artifical, and not bland! Plus fairly close texture, not to grainy!

I tried a sample pack (well 2, so hubby got some too) that the company was nice enough to send priority mail. It was very very pleasing. I actually find myself wishing we had more to eat. And I didn't feel ill after eating it!

I now there are others out there like cashew butter or peabutter, that I have not tried. But as far as I'm concerned, I think I'll go for the sunbutter.

Heard complaints of the price. Well, you can find it at Walmart for roughly $5 a jar (free home shipping when buy $45) in a six pack. Six 16oz (1lb) jars for $30. I'll check around the Atlanta area for best price near me, I'd rather find one close instead of shipping, but I'll ship if I must.

ANYWAY! Thats my nut/seed/bean butter taste test results.

Sunbutter wins. (I like roasty)

WS Oatmeal-Craisin Cookies

2012-01-04T16:41:00.000-05:00

I can't really tell you the exact recipe, its in one of my many William Sonoma books (and not one from online), the "Cookies" book. But it was what I started with. I used my homemade cultured (healthier) butter in the cookies, rolled oats, walnuts, craisins (in some) gluten free flours (healthy ones like bean and brown rice) an egg, etc. And not very much brown sugar in it either. And vanilla, nutmeg and cinnamon in it to.

THEY TURNED OUT SO WARM AND YUMMY! I will definitely be making them again! Maybe try them out a sugar free way (using IDEAL sugar). And with real cranberries instead of dried ones for added tartness.These will be our breakfast cookies!

NOM NOM NOM!

I do recommend WS books, if you see them, you should buy one and try out some of the recipes. Also, remember if the flour is under 1 cup, you can fairly easily switch it with gf flour!

Lani's Baked Mac N' Cheese

2012-01-01T20:05:00.000-05:00

Welp, again...I'm not much for following recipes. Now my insiration recipe started with fanny farmers blue ribbon baked mac. But I dont stick strictly to it.

1. the noodles are quino pasta and cooked with a chicken bullion in the water.

2. my rue is 1/2 stick of real butter and about 1/2 cup of flour, pint of half n half (heated) and then milk added until thin enough. of coarse salt pepper onion powder paprika red pepper and mustard mixed to taste.

3. cheese! its at least half the reason you eating this! I prefer the main cheese to be a good sharp cheddar. my secondary cheese (not going in the sauce but a layer in the middle of the mixture) was a creamy cheese, montery jack. and cheez-it crackers crushed and mixed with melted butter on top.

add as much or as little as you like. I added a sizable amount (whole decent size block) of cheddar, half a block of shredded mj.

the sauce takes a bit, whiSk constantly. don't get too hot.

OH AND I BAKE AT 400 ABOUT 30 MINS. (GAS OVEN)

tada...yummness!

Wrevhn's Top Ten Kitchen Faves!

2011-12-30T01:28:00.000-05:00

10 Kitchen Item Favorites:

This is a list of Jacob (hubby) and my TOP TEN FAVES in the kitchen....

At number one --- #1

We have MAUVIEL COPPER COOKWARE

At number two -- #2

We have SWISS DIAMOND HD PRO

At number three -- #3

We have Kitchenaid....of coarse!

At number four -- #4

We have Le Creuset enameled cookware

at number five -- #5

We have ALL CLAD copper core cookware

at number six -- #6

We have the NINJA chopper and blender (PRO)

at number seven -- #7

We have ZWILLING cutlery

at number eight -- #8

We have J.A Henckels flatware! 18/10!

at number nine -- #9

we have our olive wood obsession (boards, spoons, etc)

and finally at number ten -- #10

we have a lovely LA CORNUE stove, carried by Williams Sonoma (our fave store)

MOST of these items we have, others we intend to get. The stove? Its a dream, but not likely for awhile I think. If at all. But we adore them! We adore them all!

Fluffy Mystery

2011-12-28T16:08:00.000-05:00

Publix Fluffy "Buttercream" Frosting

It is BY FAR the most well loved frosting of anyone who likes cakes. Jacob ADORES it and will attempt to eat it by itself. Its not your NORMAL buttercream, you see. It tastes like nothing anyone has ever been able to duplicate. Recipes? PFFT! GOOD LUCK! Everyone wants it, but they are seriously tight lipped with that recipe! I got to look at the list of ingredients by claiming food allergy issues. I can tell you whats in it, and its no buttercream like I have seen.

I personally, think it to be a cross breed between swiss meringue buttercream and american buttercream. It has eggs in it like the swiss, but also powdered sugar like american. Also, it has crisco in it. Read online, that stores like to use crisco instead of butter for not only shape but keep.

Based on my knowledge of its ingredients and of recipes of others, I might try to play soon and see it I can duplicate it. That be a great acheivment for me, then I would no longer have to buy their frosting for when I make cakes.

Why? Why eat the rest, when you can eat the best!? Other buttercreams (esp american) just do not compare!

That is all!