Yammie's Glutenfreedom

Grandpa John's Gluten Free Peanut Butter Cookies

2017-03-24T10:44:00.001-07:00

I had the best grandpa.

From Grandpa, I learned how to be frugal. When we would go to Sam's Club (partly for the groceries, mostly for the free samples), he would always buy us a big pop right when we got there. He always advised us to drink it fast so we could get a refill, and as we walked out the door, he would say with a wink,

"Save that cup so you can get a free one next time."

Free samples were never to be passed up. One day at the store, he walked up with a grimace on his face and said, "Don't try the white chocolate samples, they're awful."

He pointed over his shoulder to a basket labeled in bold letters "SOAP CHIPS".

He always ordered his McDonald's fries "extra hot", and if he was going to Raggedy Ann's for a Silky, you knew you could find him at Wendy's eating a Frosty.

When I used to check my email, I would usually have one from Grandpa saying, "Here's a nice pair of shoes" or "time to start thinking about spring" and I would open the link to find a pair of ridiculous 8 inch neon heels or a gigantic $300 Easter hat made of ostrich feathers.

On a cold spring day like today, he would be sitting on his magically warm porch getting a tan, with a piece of cardboard folded over his nose so he wouldn't get burnt.

Grandpa loved peanut butter cookies.

The very thought of them would wake him up at 5:30 in the morning. He would turn to my grandma and ask, "Do you think I could get a cup of coffee and some peanut butter cookies?"

These were his favorite cookies. You could never arrive at Grandma and Grandpa's house without one being offered to you. Grandma developed the recipe long ago when Grandpa was diagnosed with celiac and has been making them ever since.

She has been known to add milk chocolate chips, dried cranberries, and pecans, and also to dip them in melted chocolate. I have been known to trash them up with chopped Reese's Cups and Reese's Pieces. But no matter how I eat them, I will always remember my dear grandpa with every bite.

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Grandpa John's Gluten Free Peanut Butter Cookies
Makes exactly 2 dozen
6 tablespoons butter flavored Crisco
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup peanut butter (Grandma uses crunchy Jif)
1 extra large egg
1/2 teaspoon vanilla extract
1 cup white rice flour (you can sub all-purpose gluten free or wheat flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Grandma's Optional add-ins: dried cranberries, pecans, chocolate chips, etc.
Optional Reese's toppings: 1 cup melted chocolate chips and a handful each of Reese's Cups and Reese's Pieces
Preheat oven to 375ºF.
Cream together the Crisco and sugars. Add the peanut butter and beat well. Add the egg and vanilla and mix until combined.
Combine the flour, baking powder and soda, and salt. Pour into the peanut butter mixture and mix until well combined. Stir in any of the add-ins.
Use cookie scoop to scoop 12 at a time onto your baking sheet (you can also roll them in sugar first if you like). Flatten slightly with a fork (criss-cross).
Bake for 9-11 minutes (or 7-8 for a doughier cookie).
Once cooled, you may dip them in melted chocolate and sprinkle on the chopped Reese's.
Store in an airtight container.

Single Serve Gluten Free Chocolate Pudding!

2016-06-08T01:59:00.001-07:00

Get the recipe for this microwaved wonder on my other blog: Yammie's Noshery.

Flourless Marshmallow Crunch Brownies

2016-05-18T04:19:00.002-07:00

Get the recipe for these amazing Flourless Marshmallow Crunch brownies on my other blog! Click here for the recipe!

Breakfast Tacos

2016-05-02T13:05:00.000-07:00

Our crazy, chaotic life in Berlin continued:

We have guests! Some of our best friends, a Persian refugee couple, are currently out of a home as they search for an apartment, so to save them from living in a packed gymnasium like all the other refugees in their situation, they're staying in our apartment.

A few days after they got here, we happened to get a free Persian rug from somebody who was getting rid of it.

"Hope this makes you guys feel more at home!" we said as we unrolled it at their feet in their room.

I don't know, was that overdoing it?

In addition to our home decor, our vocabulary and diet are steadily becoming more and more Persian. I told Samuel that if we keep it up with the massive amounts of rice we've been eating, next time our families see us, we'll have black hair and our skin will be a few shades darker and we'll greet them with "salam!"

But that won't stop us. Persian food is delish. The bun in the oven approves. The bun also approves of having guests who cook mom dinner almost every night and don't allow her to help with any of the cleaning.

The bun also approved of these breakfast tacos. I mean the bun is the one who ate all of them so he/she must have approved.

Okay. I enjoyed them too.

I was really happy because a few weeks ago, I started craving avocados like crazy. I was making big batches of guacamole and hiding them in the fridge so Samuel wouldn't eat any. Then one day, I saw a list of the top ten power foods for pregnancy on Pinterest. Avocados were number one.

I have to admit, I was slightly disappointed that ice cream didn't make #2 (it actually didn't even make the list, if you can believe it), but I was still pumped that I didn't have to feel guilty about hiding the guacamole from Samuel.

Come on, he doesn't even like it that much!

Anyway, these breakfast tacos are amazing. I also (accidentally) didn't share any of these with Samuel. It's just... the avocados. Not to mention the sweet potatoes (my favorite) and fluffy sour cream and green onion scrambled eggs. They're just the perfect (naturally gluten free!) breakfast to pull out of the fridge in the morning. Top them with a little hot sauce and maybe some sour cream and a squirt of lime, and they aren't bound to last long.

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Breakfast Tacos
Makes 10 tacos
10 slices bacon
1 sweet potato
1 large red bell pepper
1 medium sized onion (I used yellow)
2 cloves garlic
1 can black beans (drained and rinsed)
10 slices bacon
6 tablespoons sour cream
6 eggs
1/3 cup chopped scallions
10 small corn tortillas (or preferred tortillas)
1-2 cups shredded cheese (I used gouda or something stupid since that's what they have here in Germany, but I would choose sharp cheddar, pepper jack, or just an old Mexican blend)
1 ripe avocado, chopped and tossed with a little lime juice and pinch of salt
Fresh cilantro, lime wedges, sour cream, salsa verde, hot sauce etc. for serving
Cook the bacon in a pan. Remove from pan and leave enough grease to saute the vegetables (you can also keep a little grease separately to cook the scrambled eggs later). Chop the bacon into small pieces if desired (I just put a big piece of bacon on each taco).
Poke a hole in the sweet potato with a fork and microwave until "al dente" (softened a bit, but not squishy). Once it has cooled slightly, peel it and cut it into small chunks.
Chop the pepper and onion and mince the garlic. Add the sweet potato, onion, pepper, and garlic to the bacon greased pan and cook on medium heat until the vegetables are brown and soft. Season to taste with salt and pepper. Set aside.
Clean out the pan. In a large bowl, beat the sour cream with a whisk until smooth. Add one egg at a time and whisk well. Stir in the scallions. Grease the pan and cook the eggs on medium heat, stirring occasionally until done. Season to taste with salt and pepper. Set aside.
Dip each side of each corn tortilla in a little oil. Cook on the pan over medium-high heat and cook each tortilla for about 30 seconds on each side or until slightly browned.
Place some of the cooked vegetables, scrambled eggs, bacon, and cheese onto each tortilla and fold in half. Place in the pan over medium heat and cook on both sides until cheese is melted.
You can keep these in the refrigerator too for an easy breakfast. Just reheat on medium heat on the stove (sometimes I microwave first to get the middle warmed up and then cook on the stove until crispy).
Serve the tacos with the avocado, fresh cilantro, salsa verde, sour cream, and hot sauce.

Buckwheat, Banana, Oatmeal, Dark Chocolate Pancakes {Naturally Gluten Free!}

2016-04-25T01:01:00.000-07:00

I would like to present to you the fluffiest and most flavorful pancakes you will ever eat, all thanks to my new discovery of the wonderful superfood: buckwheat. It's amazing that it took me so long to discover it seeing as how I've been eating gluten free for like five years, but what was I supposed to think? It's called buckWHEAT. I would have to be crazy to think that it was gluten free (um... right?).

Samuel actually first discovered it when we were in a health food store getting some high gluten flour (shudder) for his bagels.

"Hey, do you want to get this?" he asked, throwing a bag of buckwheat on top of his armfuls of wheat flour.

I recoiled in horror and then swatted it to the ground, "Are you trying to poison your wife?!"

"It says gluten free on it."

"What?! Impossible!"

As it turns out, he was not trying to murder me. Buckwheat actually has no relation to wheat and therefore was stupidly named. It's actually not even a grain. But it is loaded with all kinds of nutrients and health benefits, not to mention, amazing flavor.

As soon as I first made a buckwheat pancake the next day, I was amazed. I messaged my (also gluten free) Dad, telling him about my amazing new discovery.

The reply was, "Just ordered some."

So decided to make a recipe for him so that when the package comes he's not standing there with four bags of buckwheat in his hands not knowing what to do.

The first pancake I made was 100% buckwheat flour. It was awesome, but the nutty buckwheat flavor (as delicious as it is) was a little too powerful. I knew right away that the sweet, hearty flavor of oats would be the perfect thing to soften it up. And of course some dark chocolate and bananas never hurt either.

I don't really feel bad for the obnoxious amount of chocolate chunks I put in these. I think I read somewhere once that dark chocolate is good for you.

Yeah, I think it said it's even more healthy than vegetables. I'm pretty sure it said that.

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Buckwheat, Banana, Oatmeal, Dark Chocolate Pancakes
Makes seven small pancakes
1/2 of a banana (should make about 3 1/2 tablespoons mashed)
1/2 teaspoon vanilla
6 tablespoons milk (or dairy free milk)
1/4 cup buckwheat flour (you can buy it here)
1/4 cup quick cooking oats (if you need GF you can buy them here)
1 teaspoon baking powder
2 teaspoons granulated sugar
1/4 teapsoon salt
1/2 cup roughly chopped dark chocolate (more or less to your preference)
Preheat your griddle or pan to medium heat.
Mash the banana and add the vanilla and milk. Add in the dry ingredients and mix them together a little bit on top of the wet ingredients before you stir it all together.
Mix the wet and dry ingredients well (don't worry, you can't over-mix gluten free pancakes).
Stir in the chocolate chunks.
Lightly butter the pan or skillet and scoop the pancakes on. I used two tablespoons of batter per pancake.
Cook until bubbles appear on the top and pop. Then flip the pancake and cook until the edges are dry.
Serve with honey or maple syrup and banana slices.
Store leftovers in the refrigerator (if you have any). They actually make a good snack cold, especially when they are pre-saturated with honey (or maybe that's just the pregnant mama speaking in me).

Samuel's Salted Carmel Peanut Brownie Bombs (Flourless and Gluten Free)

2016-04-19T14:42:00.000-07:00

Well, Samuel is at it again. If you follow me on Instagram, you've seen lots of breads and bagels from Samuel before, but this time he has tried his hand at a dessert. I was pretty impressed. Especially because he even made them flourless so his poor, pregnant, gluten intolerant wife could partake.

Samuel actually made these a couple weeks after we found out I was pregnant, just around the time when the nausea started to strike.

"I'm never making a post ever again," I said dejectedly, slamming my head down onto the dining room table.

Suddenly Samuel appeared nobly on the scene, "Never fear, I will make a post for you," he said, apron flowing majestically around him.

He really didn't even let me help at all. At least not until it came time to taking photos. He tried a few and got frustrated and then he handed me the camera and I got frustrated. February's limited sunlight in Berlin is enough to make any photographer overturn tables and smash caramel brownie balls into the wall. Not that anything like that happened...

So anyway Samuel, if you're reading this... I've been having sort of a weird pregnancy brain lately that makes it hard to make normal decisions in cooking sometimes. I've put so much yellow food coloring in a lemon cake that it looked like a highlighter and I've poured water onto crispy fried chicken. I've even considered feeding you guacamole and chocolate cake for dinner.

So if you ever feel like coming the rescue again and whipping up some kind of chocolatey, caramely, amazing creation again... you're more than welcome to. The sun is back in town too, so you might even want to try your hand at taking the photos this time... I mean, only if you want to.... sometime...

Seriously though, you should make these things. They're awesome. So is Samuel.

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Samuel's Salted Carmel Peanut Brownie Bombs
For the Brownies:
1/2 cup white sugar
1/2 cup brown sugar
6 tablespoons butter
2 large eggs
1 teaspoon vanilla
3/4 cup cocoa powder
1/4 teaspoon salt
For the Caramel:
3/4 cup sugar
3 tablespoons light corn syrup
4 tablespoons butter
1/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
For the Chocolate Coating:
1 1/2 cups chocolate chips or chopped chocolate
1/4 cup chopped salted peanuts
For the Flourless Brownies:
Preheat the oven to 350°F. Lightly grease a 8x8 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes.
Stir together the cocoa and salt. Add the dry ingredients to the batter and blend until smooth.
Pour into prepared pan and bake about 25 minutes.
For the Caramel:
In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Add the salt and vanilla. Refrigerate until completely cooled.
Assembly:
Once the brownies are slightly cooled, but still a little warm, cut them into brownie sized squares (I think this is about how big Samuel made them, but you can make them any size you want! It might be nice to use one of these cookie scoops to form them into balls).
Pick up each brownie and squish it and form it into a ball in your hands. Make a large indentation with your thumb in the ball and fill it with the cooled caramel. Seal up the brownie around the caramel with your fingers and roll the brownie into a round ball. Place on a sheet of parchment paper on a pan that will fit in your freezer.
Freeze all the balls for about 20 minutes or until they're pretty cold.
Melt the chocolate chips in the microwave on medium power, stirring every 30 seconds until melted. Stir in the peanuts.
Dip each brownie ball into the chocolate and then place back on the parchment. You can then return them to the freezer if you want them to harden faster or just let them harden on the counter.

Bacon, Brie, and Apricot Grilled Cheese

2016-04-14T04:21:00.002-07:00

Lunch is served!

Go to Yammie's Noshery to check it out. Click HERE.

Sun-dried Tomato, Spinach, and Basil Spaghetti {GF}

2015-11-10T05:13:00.000-08:00

You know how whenever you see that you have a notification on Facebook you get really excited, only to be disappointed by a person you didn't even remember you were friends with inviting you to like a random, irrelevant page, or even worse... inviting you to play Candy Crush Saga?

Well, I am now that annoying person. It started out as a modest endeavor to invite a couple of friends to my Facebook page for Yammie's Noshery. But then I thought to myself...

"Hey, he might like it to. Oh, she definitely will. I don't think he cooks, but I'll invite him anyway. What! I'm still friends with this person? Well, no matter. She's invited."

Until finally I stopped even looking at the names until every single one was invited.

So, um... sorry about that guys. But, hey! Welcome!

So today is my productive day since Samuel is at school all day until 8:30. Yeah, that's right, PM! It's like being separated by the Atlantic Ocean all over again! O Samuel, Samuel! Wherefore art thou Romeo... I mean Samuel!

Oh, sorry. I forgot. Not a movie.

Anyway, what this means that I have nobody to pester and distract to make me feel better about being unproductive too.

I always start the day out very meaningfully, lying in bed for another hour after he leaves pondering the complexities of life (or more commonly falling back asleep). Then I get all dressed and ready for the day in my finest sweatpants. After that, I stare at the kitchen sink for a while, strategizing about how to do yesterday's dishes with the most efficiency. After I've thought about that for a while, I consider responding to all my important emails, but then decided it would be more worthwhile to get inspired for my next post by browsing Pinterest. Next thing you know, it's lunchtime. And look how much I already got done!

Okay. Really, I'm not always this bad. Yesterday I really was productive. I even made you some pasta. It's basically a cross between these stuffed chicken breasts and this spinach artichoke mac and cheese. Basically I just threw everything I needed to get rid of in here, including about a billion different cheeses I had sitting in the fridge.

The sauce for this pasta is really great. You could even use it as a fondue or something I'm sure.

Or you could just take a bath in it. Whichever.

This recipe is actually gluten free if you use gluten free noodles like I did. It's also vegetarian if you're into that. I ended up throwing some chopped prosciutto on top before I fed it to Samuel though since he's such a carnivore. I think it really topped it off, so try it if you want!

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Sun-dried Tomato, Spinach, and Basil Spaghetti
8 oz. spaghetti noodles, which is almost 3/4 of a 12 oz. box or a little less than 250 g (Really don't worry about being exact. Also, I used GF noodles.)
3 tablespoons butter
1 small yellow onion
3 cloves garlic
1 cup of chopped spinach (frozen should be fine, but I used fresh)
1/2 cup chopped sun-dried tomatoes in oil
1 1/2 cups milk
2 tablespoons corn starch
8 oz. cream cheese (or a little less than 250 g)
1/4 cup parmesan cheese (I used the powdery kind)
1/2 cup grated swiss cheese
1/2 cup mozzarella (I used fresh mozzarella, but grated is also good)
1/2 cup crumbled feta cheese
Fresh basil for garnish
Cook the pasta according to package directions.
Chop up the onion and garlic. Saute in the butter on medium high heat until browned. Add the spinach and sun-dried tomatoes and cook another minute.
In a cup, slowly add the milk to the cornstarch about a tablespoon at a time until the cornstarch is mixed in with no lumps. Add this mixture to the pan with the onions.
Add the cream cheese, parmesan, swiss, mozzarella, and feta and continue cooking until melted and thick.
Toss in the cooked noodles. Garnish with fresh basil, more sun-dried tomatoes, and some more crumbled feta if you like. It's also good with chopped of prosciutto!

Grandma's Famous Gluten Free Pumpkin Bread

2015-10-30T02:15:00.003-07:00

So here is Yammie's grandma's famous pumpkin bread. You know it's going to be good, because it's based on her grandma's famous banana bread muffins. It's so delicious that Yammie had wanted to freeze "the rest" soon after she made it when we realized "the rest" was just an end piece with a few crumbs. But apparently the bread does freeze well if you have too much, says Yammie. Anyway, this isn't Yammie writing this post. I suppose you could tell, because Yammie usually doesn't speak in the third person. But if you do go back and imagine her writing, it is kind of funny.

I'm Yammie's husband, Samuel. Yammie wasn't enthusiastic about making this post. She doesn't like the pictures or something, so I decided I would do the post for her. Not just because I love and want to encourage my talented wife, but also because I love and really must promote this amazing bread. It's a different kind of love...

But as you can imagine from the pictures, every bite consists of a warm, soft, mouth-watering experience of dense sweetness. But the taste is not all. It sticks together well, but it doesn't stick on you. I know this, because I've done the ultimate test of carrying pieces around in my backpack all day in a bread bag. Every time I pulled a perfectly intact piece out of my backpack in the train station and took a bite, all the people gazed helplessly at the bread like dogs waiting for crumbs to drop to the ground. Single tears sparkled in the distance when they realize there weren't any crumbs.

The smell is also amazing. I told my friend next to me in class about the pumpkin bread my wife made, and as I pulled it out of my backpack to show him, immediately the room was filled with a warm aroma fit for the season as I heard noses sniffing and felt eyes glancing from all around the classroom to find this source of delight. Anyway, I shared it with a few classmates, but I mostly just ate it myself unconsciously. Turns out that the Germans were unfamiliar with pumpkin bread. So German people especially, you gotta try this one: your compatriots were impressed. They did associate it more with Christmas, though, which makes sense. The spices make it comparable to Lebkuchen. But really don't wait that long to try it!

Enjoy!

Grandma's Famous Pumpkin Bread
1 cup pumpkin puree (get the recipe for your own pumpkin puree here or use a can)
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup sugar
1 cup gluten free all-purpose mix or just plain rice flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Preheat oven to 350ºF (180ºC).
Line a standard sized loaf pan with tin foil*.
Combine the pumpkin, eggs, oil, and vanilla. Add the sugar and mix well.
Combine the flour, salt, baking soda, baking powder, and spices. Add to the wet ingredients and mix just until combined.
Pour into the loaf pan and bake for about 45 minutes or until a toothpick comes out clean. Allow to cool before removing from pan. The tin foil will peel right off.
This recipe also makes one dozen muffins. Bake at 375ºF (190ºC) for 20 minutes.

*My pan was not actually standard sized. Really any pan will work. You just might have to adjust the baking time. As long as you cook it until a toothpick comes out clean, it should be fine.

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GF Oatmeal Apple Coffee Cake with Crunchy Cinnamon Streusel {Without Any Flour!}

2015-10-06T02:10:00.001-07:00

Guys, I am so excited about this coffee cake. How is there no flour in this? Look at it, people. I really had no idea oats alone could do this. I am amazed that sometimes it really is that simple to make a recipe gluten free. In fact, I'm eating a piece for my breakfast right now as I type, and I just keep shaking my head disbelief and muttering things like, "unbelievable" to myself. Now, as I finish the last crunchy crumb, I gaze out the window in satisfied content, pondering the newfound wonder of simple oats.

I don't know, maybe you guys don't get this dramatic about coffee cake. I think I have a problem with just being dramatic in general. In fact, I know I do. Samuel has to remind me every day that my life is not, in fact, a movie.

But what am I supposed to think when we are eating dinner by candlelight and the radio just happens to be playing a soft, slow, classical violin solo. What does he expect me to do when it's reaching for one last, lonely high note just as he puts down his fork at exactly the right time and says, "Thank you for dinner, honey."
Naturally I will reach out and touch his arm until the last of the sunset dips below the trees. Then, as the violin fades out , I have no choice but to say "you're welcome" as dramatically as possible.

"This isn't a movie," Samuel says, yanking his arm away.

I shake my head, blinking hard as I snap out of it, "Are you sure? It really just seemed like it..." I say.

But you can still trust me, I am not just being dramatic when I say this coffee cake is the portal to a crunchy cinnamon paradise of apple heaven. Okay, I am being dramatic, but it's also true! Plus it's whole grain and fruit in it, so basically it's healthy. Right?

I have to give the credit for the idea of this recipe to my mother-in-law. She wanted to bake something that I could eat that would be gluten free, so she asked me if you can just replace flour with oats in a coffee cake.

"Um... I don't know. I mean I usually grind them up in a food processor or something to make flour, but, it might work, I think. Maybe. I mean, I'm really not sure. I guess it could work. But. Well. I don't know. It could be crumbly. I just don't know. I mean..."

"Okay, well I'm going to try it."

That's the kind of boldness you need when you're inventing new recipes.

That coffee cake turned out so delicious that I emailed her when we got to Germany and asked her for the recipe. Turns out she didn't have the recipe, so she said to just replace the flour with oats in a regular coffee cake recipe and then put sliced apples on top.

As I mixed up the batter, I got nervous. I started sweating and glancing around nervously. The oats were just swimming around in the liquid of the batter. This couldn't be right. I gulped loudly.

"Not a movie!" came a voice from the next room.

There really was no reason to fret though. The oats absorb the moisture, just like they would if you were making oatmeal. Pretty neat. Enjoy.

Oatmeal Apple Coffee Cake

Cake:
1/3 cup white sugar
1/3 cup brown sugar
1 large egg
1/2 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla
2 cups quick cooking oats* (use GF if needed)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup yogurt (I used plain)
1 or 2 apples
Topping:
1/2 cup rolled oats* (use GF if needed)
1/2 cup white sugar
1/4 cup brown sugar
1 tablespoon corn starch
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
3 tablespoons butter
Icing:
1/2 cup powdered sugar
2 teaspoons milk
1 tablespoon butter
Preheat the oven to 350ºF (180ºC). Line a bread pan with greased parchment. I think my pan is 11x3.5" or something weird like that. Any size would be fine though. You just might have to adjust the baking time a little.
Combine the sugars, egg, oil, milk, and vanilla.
Mix the oats, baking powder, salt, and cinnamon together and add to the egg mixture and mix well. Stir in the yogurt.
Pour into the prepared pan.
Peel and slice the apples and lay them flat on top of the batter in the pan. It doesn't matter how many you use, just cover the surface.
Combine all the topping ingredients and mix until well combined. I find using my fingers works best. Sprinkle the topping over the apples.
Bake for 50 minutes or until a toothpick comes out clean.
For the icing, combine the powdered sugar and butter and then add the milk. Drizzle on top of the cake after it has slightly cooled.

*I like to use quick oats in the cake and rolled oats for the topping. It will work if you switch it up and use all quick or all rolled though. I just thought it might be a little more tender on the inside with the quick oats and that the topping would be a little chunkier with the rolled, but I really think it will work either way.

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Mint Chocolate Chip Macarons

2015-04-30T06:56:00.000-07:00

Check out these macarons on the other blog! They're naturally GF!

Gluten Free Chocolate Pie!

2015-04-16T12:18:00.001-07:00

This chocolate pie is creamy, rich, and is whipped up in the microwave in seconds!

Check out the recipe on Yammie's Noshery!

Caramel Pretzel Cadbury Egg Nests!

2015-04-01T11:19:00.000-07:00

These Caramel Pretzel Cadbury Egg Nests can easily be gluten free! Check out the recipe HERE.

The Best Fudge Ever

2015-03-24T09:16:00.000-07:00

This fudge is naturally gluten free! Check it out on my other blog! Click HERE.

Copycat Kimberley's Bakeshoppe Granola

2015-02-25T11:47:00.001-08:00

It's official. The high and honorable duty of being the head grocery shopper of the family has been passed down from my dad to me and two of my sisters. The job of shopping for our family of nine had simply become too much for one man. He would often run through Sam's club, fill the cart, pay, load up the car and then go back for a second or even third load. We decided it had to come to an end. My two sisters and I now rip the list into three pieces and each take a cart to different sections of the store, running through the aisles like maniacs racing to be the first one to the checkout.

What have I learned from the experience? Well, other than the fact that it's apparently considered rude to ride your cart through the store like a scooter and plow down anyone in your way, I've learned a lot.

For one thing, it's amazing how if you actually plan your weekly menu in advance and write down all of the ingredients on the grocery list, making dinner is a much more enjoyable experience. I'm usually against all forms of organization on principle, but after the carefully planned meals I've been whipping up this week, I'm thinking it might be time to change my chaotic ways. If only the sun didn't go down so early, I would photograph all these meals for you. Just another reason it's time for summer to get itself over here.

Another thing I've learned from doing all the grocery shopping is that food is ridiculously expensive. Ever since we started shopping, I've become quite a tyrant. For example:

"Hey, why didn't you eat all your apple slices off your plate?", I might ask one of my siblings.

"It got ketchup on it."

"Well boo hoo! Lick it off!"

I've been eating leftovers off of other peoples plates, crying when I pour people's extra cereal milk down the drain, and guarding the paper towel roll so I can swat anyone who tries to take a big wad. So needless to say, when I was at Sam's Club and saw the price on our favorite Kimberley's Bakeshoppe Granola, I almost died.

Then I remembered my sister's and my motto, "Anything store bought can be better homemade."

And cheaper.

So here we are. A few weeks later, I've finally perfected it. Yes, it is crunchy, chewy, and clumpy like the real thing and totally jam packed with seeds, nuts, and fruit. It is definitely way better than the Sam's Club version though, so our motto stands true.

This granola is great with milk, yogurt, or ice cream, baked into cookies or pancakes, or just eaten by the handful. Enjoy.

I also posted this on my other blog, Yammie's Noshery!

Copycat Kimberley's Bakeshoppe Granola
1/2 cup rolled oats (I used these GF Rolled Oats)
1/2 Rice Flour
1/2 cup dried fruit (raisins and cranberries)
1/2 cup nuts (walnuts, cashews, and almonds)
1/2 cup seeds (pumpkin, sunflower, and flax)
1/4 cup honey
1/4 cup brown sugar
2 tablespoons vegetable oil
1/4 teaspoon salt
1 teaspoon vanilla
Preheat oven to 300ºF. Line a baking sheet with parchment paper.
Mix together all of the ingredients. You can use any kinds of seeds, nuts, and fruits you want, but in parentheses are the ingredients in the real Kimberley's granola which are what I used. I mix them right on the pan so I don't have to dirty a dish. Squeeze it with your fingers until clumpy and arrange in a rough circle in the middle of the pan.
Bake for 35 minutes or until slightly browned. Once cool, break into pieces and store in an airtight container.

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Dark Chocolate Cheesecake with Kahlúa Truffles

2015-02-06T06:42:00.000-08:00

This cheesecake I posted on the other blog can be gluten free if you use gluten free Oreos!

Check out the recipe here!

The Best Gluten Free Oatmeal Cookies {With Dark Chocolate and Cherries}

2015-01-22T12:06:00.000-08:00

Hello everyone, it's me again. I decided I didn't feel like spending another thirty bucks on having one of my siblings write my post for me this week. I mean, come on. That is against the whole idea of servitude. I don't understand where they're getting these grandiose ideas.

Anyway, you may think I was just being lazy letting my sister write my post last week, but I've been busy with some grandiose schemes of my own. I've been trying to find develop a recipe for the perfect blueberry muffin. It should be moist and dense, but fine crumbed at the same time. Hopefully it will have a high crown with a cracked top that's so moist that it's sticky. The Great Muffin Experiment of 2015 is continuing as we speak. I've been baking two muffins at a time, and there have constantly been a pair baking or cooling at all times for days. We're almost there. I hope.

But now I need to talk about these cookies. I had to post these over on Yammie's Noshery because they are worth making even if you aren't GF because they're so good. Besides, all you need is oats! No freaky weird flours here today!

You can add any combo of nuts, dried fruits, or chocolate chips to these cookies. I used dark chocolate and cherries, but dried blueberries with white chocolate chips are also awesome or raisins and milk chocolate chips. The possibilities are endless. Have fun!

The Best Gluten Free Oatmeal Cookies Ever
Makes about 14 big cookies
1 stick (1/2 cup) softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 cup rolled oats (I used these Gluten Free Oats )
1 1/2 cup oat flour (I used Gluten Free Oat Flour, but you can also grind your own from oats in the food processor)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup dried cherries
1/2 cup chocolate chips
Preheat oven to 350ºF.
Combine the butter and sugars and stir until well combined. Add the egg and vanilla and mix well.
Combine the oats, flour, salt, soda, and cinnamon and add to the wet ingredients mixing until well combined. Stir in the cherries and chocolate chips. Place balls of dough on a cookie sheet and bake for about 10 minutes (depending on size and desired doneness). I pressed some chopped dark chocolate pieces into the tops of each cookie right when they came out of the oven.

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Gluten Free Chewy No Bake Peanut Butter Granola Bars

2015-01-05T11:02:00.002-08:00

Now comes the time after Christmas when you have to buckle down and get back to work. You may have thought I would make something extravagant with the newest member of our family, Big Red. Not so. I tried to think of the easiest, quickest thing I could possibly make and this is what happened.

These are basically the same thing as K bars or Chex Scotcheroos. I just keep calling them by different names to try to trick you into thinking I'm doing something original. Anyway, these are totally different because they have oats which obviously makes them health food. That's how it works around here. Enjoy.

Chewy No Bake Peanut Butter Granola Bars
1/2 cup roughly chopped pecans (or other nuts)
1 cup Gluten Free Rolled Oats
1 cup Gluten Free Rice Krispies
1/2 cup brown sugar
1/2 cup honey
1 cup peanut butter (I used creamy, but crunchy would work too)
1/4 cup butterscotch chips (make sure they're gluten free, some aren't)
1/2 cup chocolate chips
Frosting (optional)
1/4 cup chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Grease an 8x8 inch pan (or line with lightly greased parchment for easier removal).
Combine the pecans, oats, and krispies in a bowl and set aside.
Combine the brown sugar and honey and cook over medium heat on the stove. Bring to a boil. Remove from heat and add the 1 cup of peanut butter. Pour mixture over the pecans, oats and Rice Krispies. Stir together. Until well combined. Add the butterscotch chips and chocolate chips and stir just until combined (if you over stir, they'll just melt). Press the mixture firmly into the pan.
Melt the frosting ingredients together (in the microwave or on the stove), stir until smooth, and spread over the top.
Cool completely before cutting into bars.

Maple Walnut Macarons (Gluten free!)

2014-12-11T07:54:00.002-08:00

These maple walnut macarons are naturally gluten free! Check them out here!

Reindeer Chow

2014-12-01T09:44:00.003-08:00

Hey. This is gluten free. Click here to check it out.

White Chicken Chili

2014-11-14T12:44:00.001-08:00

White Chicken Chili on the other blog! Happens to be gluten free. Click here to check it out!

Sausage Queso Dip

2014-10-31T10:02:00.003-07:00

Naturally GF. On the other blog. Click here to check it out now!

Spicy Pumpkin Soup with Bacon and Spicy Fried Chickpeas

2014-10-24T11:16:00.000-07:00

This soup is naturally gluten free and on the other blog today. Click here to check it out!

Gluten Free Caramel Toffee Cheesecake Apple Dip

2014-10-09T09:44:00.000-07:00

This dip is on the other blog today and it happens to be gluten free! Check it out!

Gluten Free Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans

2014-10-02T11:07:00.001-07:00

Hello my gluten free friends! I hope you don't find it annoying of me that I've been posting nothing but gluten free versions of recipes from my other blog lately. Good news is, I've been working on some gluten free breads lately so you may be seeing those in the nearish future.

You can rest assured that this recipe is tried and true and that I'm not kidding when I say they're the most moist and delicious pumpkin cupcakes in all the land, because it's based one of my most all-time popular recipes: Grandma's Banana Bread Muffins. I've used this recipe for zucchini bread and carrot cake too. It's pretty much the most foolproof recipe I know of. When gluten free, I find swapping out all-purpose flour for some plain rice flour works fine. No xanthan gum or other freaky flours necessary.

Gluten Free Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans
Makes a dozen
Cupcake Ingredients:
1 cup pumpkin puree
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup sugar
1 cup rice flour (I usually use white rice, but brown is okay too)
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Frosting Ingredients:
1 cup (2 sticks) butter
8 oz. cream cheese
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups powdered sugar
Sugared Pecan Ingredients:
2/3 cup pecans
1 tablespoon butter
1/4 cup brown sugar
Cupcake Instructions:
Preheat oven to 375ºF. Combine the pumpkin, eggs, oil, vanilla, and sugar. Stir together the remaining ingredients and add to the pumpkin mixture, mixing just until blended. Bake in a muffin tin for about 20 minutes or until a toothpick comes out clean.
Frosting Instructions:
Cook the butter in a pan on the stove until browned. Add the cream cheese, vanilla, cinnamon, and powdered sugar and mix until smooth. Chill the frosting until it's pretty cool and then beat until fluffy.
Pecan Instructions:
Combine the pecans, sugar, and butter in a pan on the stove. Cook on medium heat, stirring occasionally, until the sugar is all melted. Cool on a piece of greased parchment paper.

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