Welcome to Today! Yea, I don't know what day it is any more... What I do know is that I am still hanging in the kitchen and making my way through my Cooking Light Project.
I've been experimenting with various protein shakes using Orgain Organic Plant Based Protein powder. Yea, it's a long way of saying not whey. I still struggle with lactose that isn't aged or filled with probiotics and whey is literally dehydrated lactose. Not my friend.
So after way too many hours of research, I found one that is lactose free. The base of the mix is pea powder, brown rice flour, and chia seed powder. They have a bunch of flavors as well as blends with super foods, greens, and keto mix.
I went with vanilla bean. It smells fantastic. My two favorite recipes I've made are cherry dip cone and orange dreamscicle. When I get my hands on some chocolate pudding, I'm going to do a chocolate dipped strawberry shake.
So here's a bonus "recipe":
1-2 scoops Organic Plant Based Protein- vanilla
1 heaping TBS vanilla pudding powder
1 1/2 TBS jello mix (Cherry flavor for cherry dip, orange for dreamscicle)
1 cup ice
1/2 cup cold water
Throw it all in a blender. Whirl until smooth and thick.
These help me stay full, longer. And they increase my water intake while being delicious. I actually enjoy making up these decadent tasting shakes that are only between 175-240 calories. They curb my sweet tooth and make a great snack.
Now, as promised in the orange rolls recipe- A new chicken recipe!
This recipe is part of the Cooking Light Project. I have put off this recipe because it uses wine. Not that I don't like wine, I do. I just don't have any on hand and I don't want to go to the liquor store just to get a bottle of white wine for 1/2 cup worth.
Then, I took to the interwebs! (Yea, that's what we call it in my family lol) I found out that you can successfully substitute a 1 to 1 ratio of water and apple cider vinegar. I was nervous about the flavor, but it decided to give it a try.
To my very happy surprise, it works!!!! You have a beautiful tang, not vinegary at all, subtly sweet. I would recommend this as an acceptable sub for white wine in a recipe.
Ok. Enough chit chat! I'm going to share the recipe and head back to the kitchen for my next great meal.
Cheers!
Chicken Scaloppine with Broccoli
Serves 4
1 TBS olive oil
1/3 cup Panko Crumbs
1/2 tsp Italian seasoning
1/4 tsp black pepper
4 (4oz) boneless, skinless chicken thighs- pounded thin
1/4 cup apple cider vinegar + 1/4 cup water OR 1/2 cup white wine
1/2 cup chicken broth
3 TBS lemon juice
1 tsp butter
1 lb broccoli, cut into bite sized pieces (I used frozen florets)
2 TBS parsley
2 TBS capers, drained and rinsed
Heat oil in a large nonstick skillet over medium heat.
Combine breadcrumbs, pepper, and Italian seasoning in a small dish. Dredge the chicken in the breadcrumbs. Add chicken to pan and cook 3-4 minutes each side or until cooked through. Remove from the pan. Keep warm.
Add water/vinegar or wine, broth, lemon juice, and butter to pan. Scrape any brown bits off the bottom of the pan. Add in the broccoli. Cover and cook until tender. Stir in parsley and capers.
To serve, plate broccoli. Top with chicken and pour sauce over the chicken and broccoli mix.
Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts
Wednesday, April 15, 2020
Thursday, March 26, 2020
She blinded me with Science (cake)
Welcome to another edition of Staying Sane by Cooking during a pandemic!
I decided to honor my roots by cooking a tried and true recipe called Depression Cake or as Mom and I call it- SCIENCE CAKE!!!!
Before I get into that, let me give you a brief insight into my life.
I am a science nerd. I love to find out how things work, why, what makes them tick?
These 3 shows right here were my jam! They appealed to my inquisitive nature and helped to develop a healthy hunger for learning.
My Grandpa Spranger always encouraged us to explore our world. He would often smuggle gifts into the trunk of the car when we were leaving for home after a visit. Sometimes he was caught and the "gift" was returned promptly. Other times he got away with it- a chemistry set, dissection kit, and a portable pond were just a few of the truly memorable ones. The fun part was we lived 6 hours away, you couldn't exactly just walk it back over. :)
I loved to scoop up tadpole eggs in the pond by our house and watch them grow, then we'd release the them once they got big enough to not be eaten by fishies.
Even in middle school, I fully enjoyed dissecting owl pellets and identifying what they had for supper. (Easiest A of my life!) Later, when my lab partner fainted over African Frog dissection, I gladly did the entire project. The smell of formaldehyde isn't for everyone...
Anyway, you get the picture, me and science are besties!
Food is no different. I like to know why and how things work the way they do. I came across this cake that has no eggs, no butter, and gets mixed in the pan it bakes in.
Ok, I don't see how this works... then I get to the leavening agent: baking soda and.....VINEGAR. What?! Oh, I'm in now. I've made the volcano that erupts with this combination. I gotta see how this works!
This cake is delicious as soon as it cools, but I found the crumb was better on day 2. It seemed to hold better as it sat. I did read that you can omit the cocoa powder and make a white cake, and now I wonder if I could replace the cocoa with jam and make a peanut butter and jelly cake!
I was pleasantly surprised at how beautifully this cake rose, and DIDN'T explode in my oven. You can't taste the vinegar, which was an admitted concern of mine. Just creamy, chocolate goodness.
Here's to some tasty science and an inexpensive treat!
Science Cake!
Aka Depression Cake
Makes an 8x8 pan
1 ½ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water
Preheat oven to 350 degrees
Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork
Bake at 350 degrees F for 35 to 40 minutes, or until tooth pick inserted comes out clean.Once cooled, frost with your favorite frosting.
I decided to honor my roots by cooking a tried and true recipe called Depression Cake or as Mom and I call it- SCIENCE CAKE!!!!
Before I get into that, let me give you a brief insight into my life.
I am a science nerd. I love to find out how things work, why, what makes them tick?
These 3 shows right here were my jam! They appealed to my inquisitive nature and helped to develop a healthy hunger for learning.
My Grandpa Spranger always encouraged us to explore our world. He would often smuggle gifts into the trunk of the car when we were leaving for home after a visit. Sometimes he was caught and the "gift" was returned promptly. Other times he got away with it- a chemistry set, dissection kit, and a portable pond were just a few of the truly memorable ones. The fun part was we lived 6 hours away, you couldn't exactly just walk it back over. :)
I loved to scoop up tadpole eggs in the pond by our house and watch them grow, then we'd release the them once they got big enough to not be eaten by fishies.
Even in middle school, I fully enjoyed dissecting owl pellets and identifying what they had for supper. (Easiest A of my life!) Later, when my lab partner fainted over African Frog dissection, I gladly did the entire project. The smell of formaldehyde isn't for everyone...
Anyway, you get the picture, me and science are besties!
Food is no different. I like to know why and how things work the way they do. I came across this cake that has no eggs, no butter, and gets mixed in the pan it bakes in.
Ok, I don't see how this works... then I get to the leavening agent: baking soda and.....VINEGAR. What?! Oh, I'm in now. I've made the volcano that erupts with this combination. I gotta see how this works!
This cake is delicious as soon as it cools, but I found the crumb was better on day 2. It seemed to hold better as it sat. I did read that you can omit the cocoa powder and make a white cake, and now I wonder if I could replace the cocoa with jam and make a peanut butter and jelly cake!
I was pleasantly surprised at how beautifully this cake rose, and DIDN'T explode in my oven. You can't taste the vinegar, which was an admitted concern of mine. Just creamy, chocolate goodness.
Here's to some tasty science and an inexpensive treat!
Science Cake!
Aka Depression Cake
Makes an 8x8 pan
1 ½ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water
Preheat oven to 350 degrees
Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork
Bake at 350 degrees F for 35 to 40 minutes, or until tooth pick inserted comes out clean.Once cooled, frost with your favorite frosting.
Peanut Butter Frosting (It's one of my favs with chocolate cake!)
Makes enough for an 8x8 cake including the sides
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 1/2 cups powder sugar
1/2 tsp vanilla
1/4 tsp salt
1-2 TBS almond milk or milk
Using a mixer, cream together the butter and peanut butter.
Slowly add the powdered sugar. It will be thick!
Once the butters and sugar are well mixed, add vanilla, salt, and 1 TBS milk and mix with the mixer until light and fluffy. If needed, add another TBS of milk to get the desired consistency.
Thursday, March 12, 2020
Blueberry-Pecan Scones
As my mom says- the baking muse is alive and well in my kitchen these days.
Yesterday I baked Reese's Chocolate Cookies with Peanut-butter chips. I will post that recipe at another time. I had done a little searching and found that Reese's has changed the recipe quantities a few times and people are all up in arms about it... So be on the lookout for what I made (hint, I just followed the recipe on the package! lol)
Today, I continued on the Cooking Light Project. Yes, you know. That project I started like 10 years ago... The recent recipes I've shared come from The Best of Cooking Light Everyday Favorites. I really enjoy a project like this for a few reasons: I get to try new foods that I would normally avoid; I get to explore new techniques in the kitchen; it's one of those projects that you can pick up at anytime and it will always be fun!
I have NEVER made a scone before. I have eaten my share, I mean it's a sweet bread. Yea. I'm all in.
These were so simple to make. They came together quickly and baked up beautifully. I used frozen blueberries that my parents picked this past berry season and GA pecans. The flavor is light and tender. For a heavier bread, it's surprisingly delicate.
I loved the fact that I had everything in my kitchen for this recipe. No special trips to the store. No random spices or equipment needed. I can tell you, these are delish right out of the oven, but they are outstanding when you let them cool completely! Yum!
Why are you still reading? Go make some scones and have a cuppa. You can thank me later. :)
Blueberry Pecan Scones
Makes 10
1/2 cup milk (I used almond milk, you can use regular 2% cows milk)
1/4 cup sugar
2 tsp grated lemon rind
1 tsp vanilla extract
1 large egg
2 cups flour
1 TBS baking powder
1/2 tsp salt
3 TBS chilled butter, diced small
1 cup fresh or frozen blueberries
1/4 cup finely chopped, toasted pecans
1 large egg white, beaten
2 TBS sugar (You can use colored sanding sugar for a fun pop of color)
Preheat oven to 375.
Combine milk, sugar, lemon, vanilla, and egg. Whisk well.
In a separate bowl, combine flour, baking powder, salt and butter. Using your preferred method, cut the butter into the flour mixture until it resembles coarse meal. I personally do this while a pastry blender, others use two knives, and of course you can always just use your hands. (I have had many children help cut butter in because they love to smoosh the butter and flour together)
Fold the berries and pecans into the flour mix. Once well coated, add milk mixture. Stir until the entire dough just comes together. It will be sticky.
Turn out onto a floured surface. Pat dough into an 8 inch circle. Cut dough into 10 wedges.
Transfer wedges to a cookie sheet lined with parchment.
Brush egg white over dough wedges. Sprinkle 2 TBS sugar over all. Bake for 18-20 minutes.
May be served immediately or at room temperature.
Yesterday I baked Reese's Chocolate Cookies with Peanut-butter chips. I will post that recipe at another time. I had done a little searching and found that Reese's has changed the recipe quantities a few times and people are all up in arms about it... So be on the lookout for what I made (hint, I just followed the recipe on the package! lol)
Today, I continued on the Cooking Light Project. Yes, you know. That project I started like 10 years ago... The recent recipes I've shared come from The Best of Cooking Light Everyday Favorites. I really enjoy a project like this for a few reasons: I get to try new foods that I would normally avoid; I get to explore new techniques in the kitchen; it's one of those projects that you can pick up at anytime and it will always be fun!
I have NEVER made a scone before. I have eaten my share, I mean it's a sweet bread. Yea. I'm all in.
These were so simple to make. They came together quickly and baked up beautifully. I used frozen blueberries that my parents picked this past berry season and GA pecans. The flavor is light and tender. For a heavier bread, it's surprisingly delicate.
I loved the fact that I had everything in my kitchen for this recipe. No special trips to the store. No random spices or equipment needed. I can tell you, these are delish right out of the oven, but they are outstanding when you let them cool completely! Yum!
Why are you still reading? Go make some scones and have a cuppa. You can thank me later. :)
Blueberry Pecan Scones
Makes 10
1/2 cup milk (I used almond milk, you can use regular 2% cows milk)
1/4 cup sugar
2 tsp grated lemon rind
1 tsp vanilla extract
1 large egg
2 cups flour
1 TBS baking powder
1/2 tsp salt
3 TBS chilled butter, diced small
1 cup fresh or frozen blueberries
1/4 cup finely chopped, toasted pecans
1 large egg white, beaten
2 TBS sugar (You can use colored sanding sugar for a fun pop of color)
Preheat oven to 375.
Combine milk, sugar, lemon, vanilla, and egg. Whisk well.
In a separate bowl, combine flour, baking powder, salt and butter. Using your preferred method, cut the butter into the flour mixture until it resembles coarse meal. I personally do this while a pastry blender, others use two knives, and of course you can always just use your hands. (I have had many children help cut butter in because they love to smoosh the butter and flour together)
Fold the berries and pecans into the flour mix. Once well coated, add milk mixture. Stir until the entire dough just comes together. It will be sticky.
Turn out onto a floured surface. Pat dough into an 8 inch circle. Cut dough into 10 wedges.
Transfer wedges to a cookie sheet lined with parchment.
Brush egg white over dough wedges. Sprinkle 2 TBS sugar over all. Bake for 18-20 minutes.
May be served immediately or at room temperature.
Saturday, February 22, 2020
The Return
So, here we are again.
I've had far too many lessons learned, recipe successes and failures, moves, new business opportunities, and adventures to discuss in one blog.
Rather than try to fill in the blanks, I'm just going to pick up right where I left off.
This month has been full of unpleasant surprises and challenges, but such is life right? Rather than let life get me down, I've stood up, dusted myself off, and remembered where my strength comes from. I find myself in near constant prayer. Answering phone calls from the elite few who have my number. And going back to basics in the kitchen. This is who I am. For the first time in my adult life, I'm comfortable with exactly who I am.
I have a friend who often asks how I live so frugally. A lifetime of practice? Yes, it's a question in my mind. I was raised in a small Midwest town and we have always lived this way. Why spend money you don't have to? Don't use more toilet paper than you need (I have a 3-4 square rule in my house LOL). Use real dishes (You will NOT find any paper or plastic dishes in my kitchen). Cook from scratch. Don't eat out. If you live somewhere you can fish, crab, or hunt- take advantage of it. Grow a garden, even if it's just a patio garden in pots. And more importantly? Don't spend more than you make.
That being said, I'm also a firm believer in using what you have on hand. I have had this sad banana sitting on my counter for over a week. The cats have poked at it, nibbled the stem, played hockey with it on the island. I couldn't let this poor banana go out this way. So I got to hunting down a recipe. I made one banana blondies. They were a cute little snack. Soft and less dense than banana bread. But what blew the flip flops off my feet was the brown butter icing that went over the top of the blondies. I would put that icing on pretty much any cake, bars, rice crispy bars, a spoon.... I could go on.
Instead of drooling all over my keyboard, I will just share the recipe. Enjoy!
Brown Butter Icing
Makes enough for a 9x9 cake
1/4 cup butter
6 TBS light brown sugar
2 TBS milk or cream (I used unsweetened original almond milk)
dash of salt
2 tsp good quality vanilla
1 cup powdered sugar
In a medium saucepan, melt the butter and cook until a nice amber color. Stir constantly to keep butter from burning!
When butter is desired color, add brown sugar, milk, and salt. Stir. Bring to a boil. Remove from heat. Cool caramel mix for 15 minutes.
Whisk in vanilla and powdered sugar.
Spread over dessert of choice, let icing set before slicing.
I've had far too many lessons learned, recipe successes and failures, moves, new business opportunities, and adventures to discuss in one blog.
Rather than try to fill in the blanks, I'm just going to pick up right where I left off.
This month has been full of unpleasant surprises and challenges, but such is life right? Rather than let life get me down, I've stood up, dusted myself off, and remembered where my strength comes from. I find myself in near constant prayer. Answering phone calls from the elite few who have my number. And going back to basics in the kitchen. This is who I am. For the first time in my adult life, I'm comfortable with exactly who I am.
I have a friend who often asks how I live so frugally. A lifetime of practice? Yes, it's a question in my mind. I was raised in a small Midwest town and we have always lived this way. Why spend money you don't have to? Don't use more toilet paper than you need (I have a 3-4 square rule in my house LOL). Use real dishes (You will NOT find any paper or plastic dishes in my kitchen). Cook from scratch. Don't eat out. If you live somewhere you can fish, crab, or hunt- take advantage of it. Grow a garden, even if it's just a patio garden in pots. And more importantly? Don't spend more than you make.
That being said, I'm also a firm believer in using what you have on hand. I have had this sad banana sitting on my counter for over a week. The cats have poked at it, nibbled the stem, played hockey with it on the island. I couldn't let this poor banana go out this way. So I got to hunting down a recipe. I made one banana blondies. They were a cute little snack. Soft and less dense than banana bread. But what blew the flip flops off my feet was the brown butter icing that went over the top of the blondies. I would put that icing on pretty much any cake, bars, rice crispy bars, a spoon.... I could go on.
Instead of drooling all over my keyboard, I will just share the recipe. Enjoy!
Brown Butter Icing
Makes enough for a 9x9 cake
1/4 cup butter
6 TBS light brown sugar
2 TBS milk or cream (I used unsweetened original almond milk)
dash of salt
2 tsp good quality vanilla
1 cup powdered sugar
In a medium saucepan, melt the butter and cook until a nice amber color. Stir constantly to keep butter from burning!
When butter is desired color, add brown sugar, milk, and salt. Stir. Bring to a boil. Remove from heat. Cool caramel mix for 15 minutes.
Whisk in vanilla and powdered sugar.
Spread over dessert of choice, let icing set before slicing.
Tuesday, August 21, 2012
Quick Banana Bread
I am a fan of banana bread. It screams comfort to me. Jon hasn't been feeling well, so I made a big pot of chicken and vegetable soup and a loaf of banana bread.
I wanted to be able to eat the banana bread, so I opted to try a new gluten free recipe. The one I used came from of my Betty Crocker gluten free cook books. I had to make a few substitutions on the fly because I didn't have quite enough gluten free Bisquick. But, lucky for me, I am a fairly savvy cook.
The results were wonderful! It was moist and tender. I would like a little stronger banana flavor, but Jon said it was perfect.
This would be a great holiday bread for brunch or for a sweet treat. It's perfect for those gluten eaters in your life because it uses gf flours that don't have strong flavors. My husband who is a big fan of gluten filled treats asked why I was eating the bread- he didn't know it was gluten free until he was told. That is a huge success in my book!
Here's to you and your culinary adventures!
Quick Banana Bread
Makes 1 loaf
1/2 cup butter, softened
1 cup sugar
1 cup mashed, ripe bananas
2 eggs, beaten
1/2 cup buttermilk*
1 1/2 cups gluten free Bisquick**
1 1/4 cups brown rice flour
1/4 cup tapioca flour
1/2 tsp xanthan gum
1/4 tsp baking powder
1/4 tsp pumpkin spice
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven to 350. Spray the bottom of a 9x5 loaf pan with cooking spray.
In a large bowl, cream together butter and sugar. Add banana,eggs and buttermilk. Mix well.
In a separate bowl combine Bisquick, rice flour, tapioca flour, xanthan gum, baking powder, spices and salt.
Add dry ingredients to the banana mixture. Stir to combine. Pour into the prepared loaf pan.
Bake for 1 hour to 1 hour and 10 minutes until a toothpick inserted into the middle comes out clean. Cool 10 minutes. Run a knife around the edge of the pan to loosen the loaf. Remove the bread from the pan and place on a cooling rack to cool completely.
* If you don't have buttermilk- take 1/2 cup milk add 1/2 TBS lemon juice or vinegar. Stir. Let sit for 5 minutes. Stir again and use as directed.
** You can use 2 1/2 cups of gluten free Bisquick. If you do, omit the rice flour, tapioca flour, and xanthan gum.
I wanted to be able to eat the banana bread, so I opted to try a new gluten free recipe. The one I used came from of my Betty Crocker gluten free cook books. I had to make a few substitutions on the fly because I didn't have quite enough gluten free Bisquick. But, lucky for me, I am a fairly savvy cook.
The results were wonderful! It was moist and tender. I would like a little stronger banana flavor, but Jon said it was perfect.
This would be a great holiday bread for brunch or for a sweet treat. It's perfect for those gluten eaters in your life because it uses gf flours that don't have strong flavors. My husband who is a big fan of gluten filled treats asked why I was eating the bread- he didn't know it was gluten free until he was told. That is a huge success in my book!
Here's to you and your culinary adventures!
Quick Banana Bread
Makes 1 loaf
1/2 cup butter, softened
1 cup sugar
1 cup mashed, ripe bananas
2 eggs, beaten
1/2 cup buttermilk*
1 1/2 cups gluten free Bisquick**
1 1/4 cups brown rice flour
1/4 cup tapioca flour
1/2 tsp xanthan gum
1/4 tsp baking powder
1/4 tsp pumpkin spice
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven to 350. Spray the bottom of a 9x5 loaf pan with cooking spray.
In a large bowl, cream together butter and sugar. Add banana,eggs and buttermilk. Mix well.
In a separate bowl combine Bisquick, rice flour, tapioca flour, xanthan gum, baking powder, spices and salt.
Add dry ingredients to the banana mixture. Stir to combine. Pour into the prepared loaf pan.
Bake for 1 hour to 1 hour and 10 minutes until a toothpick inserted into the middle comes out clean. Cool 10 minutes. Run a knife around the edge of the pan to loosen the loaf. Remove the bread from the pan and place on a cooling rack to cool completely.
* If you don't have buttermilk- take 1/2 cup milk add 1/2 TBS lemon juice or vinegar. Stir. Let sit for 5 minutes. Stir again and use as directed.
** You can use 2 1/2 cups of gluten free Bisquick. If you do, omit the rice flour, tapioca flour, and xanthan gum.
Saturday, June 30, 2012
Raspberry Creamsicles
It is hot here this week. The mercury hit 102 with a heat index of 125 today.Yesterday was much of the same.
I needed to cool down after a hard day of work and a cold shower wasn't going to do it. Mostly because the ground water is no longer cool. I can take a shower with the hot water off and the water is still lukewarm. Not super refreshing.
I wanted a frozen treat that would be creamy and satisfy my sweet tooth without being heavy. Cool Whip has a ton of recipes out there so I thought I would try one.
I loved these! Light, refreshing, and just enough sweet to satisfy.
If you don't have Popsicle molds, you can use little Dixie cups with a Popsicle stick.
Hope your summer is going well! Stay cool and enjoy the sunshine :)
Here's to you and your culinary adventures, friends. Cheers!
Raspberry Creamsicles
4 oz cool whip (light, regular, sugar free, whatever suits your fancy)
1/2 cup crushed pineapple
1 cup fresh raspberries
1 small box sugar free instant vanilla pudding mix
Combine cool whip and pudding mix until well mixed. Fold in pineapple and berries. Spoon evenly into popsicle molds.
Freeze at least 4 hours.
To remove from plastic molds- run the mold under warm water for 10-20 seconds to loosen. If you use paper cups, simply peel the paper off.
I needed to cool down after a hard day of work and a cold shower wasn't going to do it. Mostly because the ground water is no longer cool. I can take a shower with the hot water off and the water is still lukewarm. Not super refreshing.
I wanted a frozen treat that would be creamy and satisfy my sweet tooth without being heavy. Cool Whip has a ton of recipes out there so I thought I would try one.
I loved these! Light, refreshing, and just enough sweet to satisfy.
If you don't have Popsicle molds, you can use little Dixie cups with a Popsicle stick.
Hope your summer is going well! Stay cool and enjoy the sunshine :)
Here's to you and your culinary adventures, friends. Cheers!
Raspberry Creamsicles
4 oz cool whip (light, regular, sugar free, whatever suits your fancy)
1/2 cup crushed pineapple
1 cup fresh raspberries
1 small box sugar free instant vanilla pudding mix
Combine cool whip and pudding mix until well mixed. Fold in pineapple and berries. Spoon evenly into popsicle molds.
Freeze at least 4 hours.
To remove from plastic molds- run the mold under warm water for 10-20 seconds to loosen. If you use paper cups, simply peel the paper off.
Wednesday, May 23, 2012
Blueberry (Sweet)Bread
My parents graciously gifted us some hand picked blueberries the other day. I was hoping to make a gluten free blueberry bundt cake. Unfortunately, I don't currently have a bundt pan.
To be honest, I never thought I would want to make a bundt cake so why have the pan? What I have found is most gluten free cakes are more dense than a traditional (bleached, white) wheat flour cakes. That being the case, I find myself drawn more to traditionally more heavy cakes- pound cake, bundt cake, dessert breads, etc.
So, in the absence of a bundt pan, I went with a sweet dessert bread. Jon and I both enjoyed a slice for a sweet, cakey dessert after supper last night. It hit the spot with a great balance of sweet and tart. This would be a great option for a brunch or an afternoon nibble with tea or coffee.
Before I share the recipe with you, I want to share a few pictures from the past few weeks. Jon's brother and his family came to visit us from MN. While my in-laws went on a cruise, Jon and I got the pleasure of babysitting our nephew, Zenius.
Now that you've seen what we've been up to- go make some blueberry sweet bread!
Here's to you and your culinary adventures friends. Cheers!
Blueberry Sweet Bread
(Original recipe on girlcooksworld.com)
Makes 1 loaf
3/4 cup plus 2 TBS rice flour, divided
3/4 cup sorghum flour
1/2 cup tapioca flour
3/4 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1/2 cup canola oil
1 cup sugar
3 large eggs
grated zest of 1 lemon
3 TBS fresh lemon juice
1/2 cup milk
2 cups fresh or frozen blueberries
Glaze:
2 TBS lemon juice
1/4 cup granulated sugar
Preheat oven to 350 degrees. Butter or grease a standard-sized loaf pan.
Combine 3/4 cup of the rice flour, the sorghum flour, tapioca flour, xanthan gum, baking powder, and salt in a medium bowl and stir to combine.
In a large bowl, mix the canola oil, sugar and eggs. Stir in the lemon zest, lemon juice, and milk. Add to the flour mixture, stirring thoroughly to combine.
Mix the blueberries in a small bowl with the 2 TBS of rice flour and stir lightly to coat the blueberries. Gently fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until the top turns a light golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and let cool for 10 minutes and then turn out onto a wire rack covered with wax paper.
Make the glaze by combining the lemon juice and granulated sugar and stir to combine. Pour or brush the glaze over the top and sides of the loaf. Serve warm,
To be honest, I never thought I would want to make a bundt cake so why have the pan? What I have found is most gluten free cakes are more dense than a traditional (bleached, white) wheat flour cakes. That being the case, I find myself drawn more to traditionally more heavy cakes- pound cake, bundt cake, dessert breads, etc.
So, in the absence of a bundt pan, I went with a sweet dessert bread. Jon and I both enjoyed a slice for a sweet, cakey dessert after supper last night. It hit the spot with a great balance of sweet and tart. This would be a great option for a brunch or an afternoon nibble with tea or coffee.
Before I share the recipe with you, I want to share a few pictures from the past few weeks. Jon's brother and his family came to visit us from MN. While my in-laws went on a cruise, Jon and I got the pleasure of babysitting our nephew, Zenius.
 |
| As his mom says- some good Zen time. |
 |
| Uncle Jon and our niece, Lilli at the Sea Turtle Center |
 | ||||
| We may have turned him into a Twins fan while we was here ;) |
 |
| My dad rocking Zen to sleep |
 |
| Mom loves babies :) |
Here's to you and your culinary adventures friends. Cheers!
Blueberry Sweet Bread
(Original recipe on girlcooksworld.com)
Makes 1 loaf
3/4 cup plus 2 TBS rice flour, divided
3/4 cup sorghum flour
1/2 cup tapioca flour
3/4 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1/2 cup canola oil
1 cup sugar
3 large eggs
grated zest of 1 lemon
3 TBS fresh lemon juice
1/2 cup milk
2 cups fresh or frozen blueberries
Glaze:
2 TBS lemon juice
1/4 cup granulated sugar
Preheat oven to 350 degrees. Butter or grease a standard-sized loaf pan.
Combine 3/4 cup of the rice flour, the sorghum flour, tapioca flour, xanthan gum, baking powder, and salt in a medium bowl and stir to combine.
In a large bowl, mix the canola oil, sugar and eggs. Stir in the lemon zest, lemon juice, and milk. Add to the flour mixture, stirring thoroughly to combine.
Mix the blueberries in a small bowl with the 2 TBS of rice flour and stir lightly to coat the blueberries. Gently fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until the top turns a light golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and let cool for 10 minutes and then turn out onto a wire rack covered with wax paper.
Make the glaze by combining the lemon juice and granulated sugar and stir to combine. Pour or brush the glaze over the top and sides of the loaf. Serve warm,
Tuesday, May 1, 2012
Cream Cheese Swirled Brownies
Today I was craving brownies like a mad woman.
It just so happens I recently acquired the Betty Crocker Gluten Free Cooking cookbook.
The result? Cream Cheese Swirled Brownies of deliciousness!
They were absolutely divine! They were everything a good brownie should be- fudgy, sweet, and simply decadent.
This week's menu is made up mostly of new recipes from my new cookbook. If the rest of the recipes are this great, gluten free just got even easier! And, since it's Betty Crocker, I have no doubts everything will be wonderful.
Here's to you and your culinary adventures, friends. Cheers!
Cream Cheese Swirled Brownies
Makes 16
Filling:
4 oz cream cheese, softened
4 TBS sugar
1/4 tsp vanilla
1 egg yolk
Brownies:
1 box Betty Crocker Gluten Free Brownie mix
1/4 cup margarine, melted
2 whole eggs
1 oz dry sugar free chocolate pudding mix
1 TBS oil
1/4 cup dark chocolate chunks
Preheat oven to 350. Spray the bottom of a 9x9 baking pan.
In a small bowl, combine all the filling ingredients. Set aside.
In a medium bowl, combine brownie mix, margarine, eggs, pudding mix, and oil. The batter will be thick.
Spread 3/4 of the batter in the bottom of the prepared pan. Top with filling mix. Spread the remaining batter over the filling.
Sprinkle dark chocolate chunks over the top.
Bake for 37-40 minutes until a toothpick inserted 2 inches from the edge of the pan comes out almost clean. Cool completely, in the pan, on a wire rack for at least 1 1/2 hours. Cut into 16 even squares.
Store, covered, in the dishwasher.
It just so happens I recently acquired the Betty Crocker Gluten Free Cooking cookbook.
The result? Cream Cheese Swirled Brownies of deliciousness!
 |
| Warm and gooey from the oven. MMMMM |
This week's menu is made up mostly of new recipes from my new cookbook. If the rest of the recipes are this great, gluten free just got even easier! And, since it's Betty Crocker, I have no doubts everything will be wonderful.
Here's to you and your culinary adventures, friends. Cheers!
Cream Cheese Swirled Brownies
Makes 16
Filling:
4 oz cream cheese, softened
4 TBS sugar
1/4 tsp vanilla
1 egg yolk
Brownies:
1 box Betty Crocker Gluten Free Brownie mix
1/4 cup margarine, melted
2 whole eggs
1 oz dry sugar free chocolate pudding mix
1 TBS oil
1/4 cup dark chocolate chunks
Preheat oven to 350. Spray the bottom of a 9x9 baking pan.
In a small bowl, combine all the filling ingredients. Set aside.
In a medium bowl, combine brownie mix, margarine, eggs, pudding mix, and oil. The batter will be thick.
Spread 3/4 of the batter in the bottom of the prepared pan. Top with filling mix. Spread the remaining batter over the filling.
Sprinkle dark chocolate chunks over the top.
Bake for 37-40 minutes until a toothpick inserted 2 inches from the edge of the pan comes out almost clean. Cool completely, in the pan, on a wire rack for at least 1 1/2 hours. Cut into 16 even squares.
Store, covered, in the dishwasher.
Wednesday, April 18, 2012
Flourless Chocolate Torte
So, it's almost May. I had intended to post this recipe shortly after my birthday back in March....
Life got a little hectic and I simply didn't make time to write. Things in our little household are now settling back into a wonderful groove so the day has come to share some recipes.
But first- a few pictures from my birthday celebration! My family and I went to Cumberland Island for the day. We went hiking for the day, had a picnic on the beach, saw wild horses and other wild life, and simply had a delightful day. All the horses are wild and cannot be touched. They will share their space with you as long as you leave them alone. What a great day to see some of God's creation, wild and free.
God gave me an amazing birthday. The weather was warm and sunny without being swelteringly hot. God sent dolphins to escort the ferry to the island, I knew right then it was going to be a very special day. Once we got to the island we started seeing wild turkeys, vultures, and little lizards.
We wandered down to the Dungeness ruins which is Jon's favorite place on the island. Along the way we saw all the signs that the horses were out. We came around the corner and out of the woods emerged several horses. They ambled their way past us and we just soaked it all in.
We made our way to the ocean to do some beach combing. Jon and I collect sand dollars and conch shells. Never in all our beach visits have we ever found so many conch! There were big shells with occupants and smaller shells that were no longer inhabited.
After a long day of fresh air we took our seats on the ferry to head home. Now, here's where I get a good clear look at God's sense of humor:
I was reflecting on the great day I had with my family. Now, you should know I am perpetually hunting sharks teeth at any ocean visit. I was so thankful for the things I had received I didn't give much thought to the lack of a shark's tooth. At that very moment my Mom pulled a sharks tooth from her pocket and announced- "Look what I found in my pocket! You can have it if you want, Becca." I accepted the tooth and giggled. My parents wanted to know what was so funny. I hadn't told my parents, or anyone for that matter, what I was hoping to get that day for my birthday. I had asked God for two things for my birthday- to see the horses and to get a sharks tooth. God uses his perfect timing even with silly things like sharks teeth. :)
After we arrived home, we had birthday supper. Then it was time for dessert!
My grandma sent my mom a recipe for flourless chocolate cake. Mom decided to make it for my birthday dessert. We topped it with whipped cream and fresh raspberries. We deemed it more of a torte than a cake because when I hear cake I think light and fluffy. This is a smooth, rich, velvety chocolate dream the moment it hits your mouth.
So there you have it, birthday review. Now onto the chocolate madness!
Here's to you and your culinary adventures, friends. Cheers!
Flourless Chocolate Torte
8-12 servings
4 oz fine quality bittersweet chocolate (NOT UNSWEETENED)
1/2 cup unsalted butter (1 stick)
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Whipped cream and raspberries
Preheat oven to 375. Butter an 8 inch round baking pan. Line the bottom of the pan with a round of wax paper. Butter the paper.
Chop chocolate into small pieces. In a double boiler or a metal bowl, set over a saucepan of barely simmering water, melt chocolate with butter stirring until smooth. Remove from heat; add sugar and whisk. Add eggs and whisk again.
Sift 1/2 cup cocoa over chocolate mixture and whisk until just combined. Pour batter into the prepared pan. Bake in the middle of the oven for 25 minutes or until the top has formed a thin crust. Be careful to not over bake.
Cool cake in the pan on a rack for 5 minutes. Turn out onto a plate. Then invert onto your serving platter.
If desired dust with additional cocoa once completely cool.
To serve, cut into wedges. Add a dollop of whipped cream and sprinkle with fresh berries.
Life got a little hectic and I simply didn't make time to write. Things in our little household are now settling back into a wonderful groove so the day has come to share some recipes.
But first- a few pictures from my birthday celebration! My family and I went to Cumberland Island for the day. We went hiking for the day, had a picnic on the beach, saw wild horses and other wild life, and simply had a delightful day. All the horses are wild and cannot be touched. They will share their space with you as long as you leave them alone. What a great day to see some of God's creation, wild and free.
 |
| The horses started having babies early this year because the weather has been so warm. |
 |
| Walking down the middle of the dirt road. |
 |
| Grazing near the ocean |
 |
| Ahhhh the ocean. Beautiful. |
 |
| The Dungeness Ruins |
 |
| Me at the old entrance to Dungeness, the shear size is breathtaking. |
God gave me an amazing birthday. The weather was warm and sunny without being swelteringly hot. God sent dolphins to escort the ferry to the island, I knew right then it was going to be a very special day. Once we got to the island we started seeing wild turkeys, vultures, and little lizards.
We wandered down to the Dungeness ruins which is Jon's favorite place on the island. Along the way we saw all the signs that the horses were out. We came around the corner and out of the woods emerged several horses. They ambled their way past us and we just soaked it all in.
We made our way to the ocean to do some beach combing. Jon and I collect sand dollars and conch shells. Never in all our beach visits have we ever found so many conch! There were big shells with occupants and smaller shells that were no longer inhabited.
After a long day of fresh air we took our seats on the ferry to head home. Now, here's where I get a good clear look at God's sense of humor:
I was reflecting on the great day I had with my family. Now, you should know I am perpetually hunting sharks teeth at any ocean visit. I was so thankful for the things I had received I didn't give much thought to the lack of a shark's tooth. At that very moment my Mom pulled a sharks tooth from her pocket and announced- "Look what I found in my pocket! You can have it if you want, Becca." I accepted the tooth and giggled. My parents wanted to know what was so funny. I hadn't told my parents, or anyone for that matter, what I was hoping to get that day for my birthday. I had asked God for two things for my birthday- to see the horses and to get a sharks tooth. God uses his perfect timing even with silly things like sharks teeth. :)
 |
| My birthday gift from my Heavenly Father |
My grandma sent my mom a recipe for flourless chocolate cake. Mom decided to make it for my birthday dessert. We topped it with whipped cream and fresh raspberries. We deemed it more of a torte than a cake because when I hear cake I think light and fluffy. This is a smooth, rich, velvety chocolate dream the moment it hits your mouth.
So there you have it, birthday review. Now onto the chocolate madness!
Here's to you and your culinary adventures, friends. Cheers!
Flourless Chocolate Torte
8-12 servings
4 oz fine quality bittersweet chocolate (NOT UNSWEETENED)
1/2 cup unsalted butter (1 stick)
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Whipped cream and raspberries
Preheat oven to 375. Butter an 8 inch round baking pan. Line the bottom of the pan with a round of wax paper. Butter the paper.
Chop chocolate into small pieces. In a double boiler or a metal bowl, set over a saucepan of barely simmering water, melt chocolate with butter stirring until smooth. Remove from heat; add sugar and whisk. Add eggs and whisk again.
Sift 1/2 cup cocoa over chocolate mixture and whisk until just combined. Pour batter into the prepared pan. Bake in the middle of the oven for 25 minutes or until the top has formed a thin crust. Be careful to not over bake.
Cool cake in the pan on a rack for 5 minutes. Turn out onto a plate. Then invert onto your serving platter.
If desired dust with additional cocoa once completely cool.
To serve, cut into wedges. Add a dollop of whipped cream and sprinkle with fresh berries.
Sunday, April 1, 2012
Oh my cookie!
Who loves cookies?
I do! I do!
How about these cookies:
Mmmmm chocolate chip cookies. Gooey, warm, melt in your mouth cookies. These are the cookies of my childhood. With a slight make-over.
I made these gluten free. And they taste just as wonderful as my dad's original recipe. I am proud to share them with you. (Be sure, as always, to make sure you are using all gf ingredients.)
Here's to you and your culinary adventures, friends. Cheers!
Dad's Chocolate Chip Cookies
(GF Version)
Makes 4 1/2 doz
3/4 cup margarine
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/4 tsp xanthan gum
1/2 tsp salt
2 1/3 cups gluten free flour blend *
1/4-1/3 cup shredded coconut
12 oz chocolate chips
Cream together the margarine and sugars.
Add the eggs and vanilla. Mix well.
Sift together baking soda, baking powder, xanthan gum, salt, and flour blend. Combine with the wet ingredients.
Stir in coconut and chocolate chips. (This dough is thick. If my wooden spoon can't stand up straight in the mix, it's not stiff enough. Add a bit more flour or coconut.)
Chill dough, covered for 1 hour.
Drop by small spoonfuls onto baking sheets.
Preheat oven to 375 degrees. Bake one pan at a time for 9-12 minutes until the edges are golden. Do not over bake.
Remove from oven and cool 1-2 minutes on the pan before transferring to a wire rack to cool.
* Gluten Free flour blend: 2 cups brown rice flour, 2/3 cup sorghum flour, 1/3 cup tapioca flour, and 1 tsp xanthan gum. You will not use all of this mix for the cookies. Measure what you need and save the rest in a ziplock bag in the fridge or freezer.
I do! I do!
How about these cookies:
I made these gluten free. And they taste just as wonderful as my dad's original recipe. I am proud to share them with you. (Be sure, as always, to make sure you are using all gf ingredients.)
Here's to you and your culinary adventures, friends. Cheers!
Dad's Chocolate Chip Cookies
(GF Version)
Makes 4 1/2 doz
3/4 cup margarine
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/4 tsp xanthan gum
1/2 tsp salt
2 1/3 cups gluten free flour blend *
1/4-1/3 cup shredded coconut
12 oz chocolate chips
Cream together the margarine and sugars.
Add the eggs and vanilla. Mix well.
Sift together baking soda, baking powder, xanthan gum, salt, and flour blend. Combine with the wet ingredients.
Stir in coconut and chocolate chips. (This dough is thick. If my wooden spoon can't stand up straight in the mix, it's not stiff enough. Add a bit more flour or coconut.)
Chill dough, covered for 1 hour.
Drop by small spoonfuls onto baking sheets.
Preheat oven to 375 degrees. Bake one pan at a time for 9-12 minutes until the edges are golden. Do not over bake.
Remove from oven and cool 1-2 minutes on the pan before transferring to a wire rack to cool.
* Gluten Free flour blend: 2 cups brown rice flour, 2/3 cup sorghum flour, 1/3 cup tapioca flour, and 1 tsp xanthan gum. You will not use all of this mix for the cookies. Measure what you need and save the rest in a ziplock bag in the fridge or freezer.
Tuesday, January 24, 2012
Cinnamon Bun Rice Crispy Bars
Not too long ago I was reading through my food blog roll. I found this recipe from Cooking Classy. I knew instantly I had to try it.
Jon is a huge fan of rice crispy bars. I love quick variations with different marshmallows- Kraft always has fun seasonal flavors. And, instead of rice crispy cereal, I like to substitute with cocoa pebbles, fruity pebbles, or cupcake pebbles. It's fun to have something a little different that is super easy.
My friend Dawn makes an amazing peanut butter rice crispy bar that has butterscotch and chocolate chips melted together and spread over the top. They are my absolute favorite treat.
But, these cinnamon bun flavored bars are a very close second. I found some cinnamon bun swirl marshmallows and used them in place of original flavor. Then I frosted the whole pan with cream cheese frosting. (Please hold while I wipe the drool from my keyboard!) Jon, who isn't generally a fan of cream cheese frosting, loved these.
So a huge thank you to Cooking Classy for sharing this fantastic recipe!
Here's to you and your culinary adventures, friends. Cheers!
Cinnamon Bun Rice Crispy Bars
3 TBS butter
Allow the rice crispy treats to cool, then spread Cream Cheese Frosting evenly over top with a butter knife or an icing spatula. Cut into squares. Dust with additional cinnamon if desired.
In a mixing bowl, whip together butter and cream cheese until fluffy. Stir in vanilla. Slowly add in powdered sugar and mix until smooth and fluffy. (You can do this by hand or with a hand mixer.)
*DO NOT microwave your butter. The resulting frosting will be runny and won't ever set quite right)
Jon is a huge fan of rice crispy bars. I love quick variations with different marshmallows- Kraft always has fun seasonal flavors. And, instead of rice crispy cereal, I like to substitute with cocoa pebbles, fruity pebbles, or cupcake pebbles. It's fun to have something a little different that is super easy.
My friend Dawn makes an amazing peanut butter rice crispy bar that has butterscotch and chocolate chips melted together and spread over the top. They are my absolute favorite treat.
But, these cinnamon bun flavored bars are a very close second. I found some cinnamon bun swirl marshmallows and used them in place of original flavor. Then I frosted the whole pan with cream cheese frosting. (Please hold while I wipe the drool from my keyboard!) Jon, who isn't generally a fan of cream cheese frosting, loved these.
So a huge thank you to Cooking Classy for sharing this fantastic recipe!
Here's to you and your culinary adventures, friends. Cheers!
Cinnamon Bun Rice Crispy Bars
Makes one 9x13 pan
3 TBS butter
1/8 tsp salt
2 tsp molasses
2 tsp cinnamon
1 bag Kraft Cinnamon Bun flavored marshmallows
1 tsp vanilla extract
7 cups Rice Krispies Cereal
1 recipe Cream Cheese Frosting (recipe follows)
In a microwave safe bowl, melt butter. Stir in salt, molasses, and cinnamon. Add marshmallows, stir to coat with butter mix.
Return to microwave and cook for 1 1/2 minutes at 60% power. Stir well. Microwave again for 30 seconds at 60% power. Add vanilla and stir well.
Fold in Rice Krispies Cereal, stirring until evenly coated. Pour Rice Krispie Treat mixture into a prepared 9x13 pan. Spread mixture evenly into pan with buttered fingers.(This is a fun part for kiddos to help out with.)
Cream Cheese Frosting
2 TBS butter,at room temperature*
2 oz cream cheese, softened
1/4 tsp vanilla extract
1 cups powdered sugar
*DO NOT microwave your butter. The resulting frosting will be runny and won't ever set quite right)
Monday, November 21, 2011
Cookie Dough Dip
Who loves cookie dough?
Ok, better question who doesn't love cookie dough?
I stumbled on this recipe the other day while cruising around pintrest. I knew I had to try it.
I am honestly lost for words on this one kids. Its healthy, but it's sooo good. All I can say is try it. You will love it. Your kids will love it.
Here's to you and your culinary adventures, friends. Cheers!
Cookie Dough Dip
1 can chickpeas, drained and rinsed well
1/8 tsp plus 1/16 tsp salt
1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup peanut butter
2-3 TBS water or milk
1/3 cup brown sugar
2 to 3 TBS gluten free oats
1/3 cup chocolate chips
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Be sure to scape the sides down periodically.
Then mix in the chocolate chips.
Serve with sliced apples or a big spoon :)
Ok, better question who doesn't love cookie dough?
I stumbled on this recipe the other day while cruising around pintrest. I knew I had to try it.
I am honestly lost for words on this one kids. Its healthy, but it's sooo good. All I can say is try it. You will love it. Your kids will love it.
Here's to you and your culinary adventures, friends. Cheers!
Cookie Dough Dip
1 can chickpeas, drained and rinsed well
1/8 tsp plus 1/16 tsp salt
1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup peanut butter
2-3 TBS water or milk
1/3 cup brown sugar
2 to 3 TBS gluten free oats
1/3 cup chocolate chips
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Be sure to scape the sides down periodically.
Then mix in the chocolate chips.
Serve with sliced apples or a big spoon :)
Tuesday, August 2, 2011
GF Cookie Bites
I posted my very first gf cookie recipe a few days ago. It was a flourless peanut butter cookie. They were delicious. They also were eaten very quickly :)
I decided to give a flour cookie a try after much reading/researching gf cookies. Most stories include flat cookies, grainy cookies, dry cookies- not so appealing.
But, there were those glimmers of hope- fat, happy, moist cookies that were "safe" to eat. (Yea, it may be safe ingredient wise, but cookies are dangerous to my waistline! LOL)
So, I concocted a plan. I used to make cookie bars when I was in high school. They always went over well at picnics, bake sales, and youth group events. Tonight's plan of attack was to take the same concept and make cookie bites.
And look at my little beauties:
They turned out moist, fluffy, and they didn't crumble! YAY!
Here's the best part: Jon-boy didn't know they were gluten free. Yea, they are that good.
I'm very pleased with the results of my first baking project. One step closer to tackling that whole bread thing. :)
Here's to you and your culinary adventures, friends. Cheers!
Chocolate Chip Cookie Bites
Makes 24
3/4 cup multi-purpose baking mix (I used Hodgson Mill, it already has xanthan gum in the mix)
1/4 cup + 2 TBS rice flour
1/4 cup oats *
1/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
6 TBS margarine
1/4 cup sugar
1/4 cup packed brown sugar
1 egg white
1/2 tsp vanilla
1 cup chopped dark or semi sweet chocolate
Preheat oven to 375.
Blend making mix, rice flour, baking soda, baking powder, oats, and salt together. Set aside.
In a large bowl mix the butter, sugars, egg white, and vanilla.
Add dry ingredients to the wet ingredients. Mix well. Stir in chocolate bits.
Drop batter into a prepared mini muffin.
Bake 10-12 minutes until slightly golden. Let sit for 1-2 minutes. Run a knife around each cookie bite/mini muffin. Remove from pan and cool on a wire rack.
* Oats are optional
I decided to give a flour cookie a try after much reading/researching gf cookies. Most stories include flat cookies, grainy cookies, dry cookies- not so appealing.
But, there were those glimmers of hope- fat, happy, moist cookies that were "safe" to eat. (Yea, it may be safe ingredient wise, but cookies are dangerous to my waistline! LOL)
So, I concocted a plan. I used to make cookie bars when I was in high school. They always went over well at picnics, bake sales, and youth group events. Tonight's plan of attack was to take the same concept and make cookie bites.
And look at my little beauties:
 |
| Mini Cookie Bites |
They turned out moist, fluffy, and they didn't crumble! YAY!
Here's the best part: Jon-boy didn't know they were gluten free. Yea, they are that good.
I'm very pleased with the results of my first baking project. One step closer to tackling that whole bread thing. :)
Here's to you and your culinary adventures, friends. Cheers!
Chocolate Chip Cookie Bites
Makes 24
3/4 cup multi-purpose baking mix (I used Hodgson Mill, it already has xanthan gum in the mix)
1/4 cup + 2 TBS rice flour
1/4 cup oats *
1/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
6 TBS margarine
1/4 cup sugar
1/4 cup packed brown sugar
1 egg white
1/2 tsp vanilla
1 cup chopped dark or semi sweet chocolate
Preheat oven to 375.
Blend making mix, rice flour, baking soda, baking powder, oats, and salt together. Set aside.
In a large bowl mix the butter, sugars, egg white, and vanilla.
Add dry ingredients to the wet ingredients. Mix well. Stir in chocolate bits.
Drop batter into a prepared mini muffin.
Bake 10-12 minutes until slightly golden. Let sit for 1-2 minutes. Run a knife around each cookie bite/mini muffin. Remove from pan and cool on a wire rack.
* Oats are optional
Friday, July 22, 2011
Flourless Peanutbutter Cookies
Who loves peanut butter cookies?! I do! Ok, let's be honest. I like most cookies. But I've always been a sucker for the basic peanut butter cookie with its little cross hatch design on the top and crystals of sugar shimmering around the golden edges. It's so unassuming and yet packs so much flavor.
I found a recipe for flourless peanut butter cookies and decided I had to try them.Of course I had to tweak the recipe, because I can't help myself...
They turned out so good! They taste just as good as traditional peanut butter cookies.
Here's to you and your culinary adventures, friends. Cheers!
Flourless Peanut Butter Cookies
Makes about 16 cookies
1/2 cup creamy peanut butter
1/3 cup packed brown sugar
1 egg white
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
white sugar for rolling
Cream together the sugar and peanut butter. Add remaining ingredients. Combine well.
Preheat oven to 350.
Take a piece of dough about the size of a walnut and form it into a ball. Roll the ball in the white sugar to coat. Place on a cookie sheet lined with foil. Using a fork, gently press the cookie to flatten slightly.
Bake 10 minutes until the edges are lightly golden and cookies are puffy.
Remove from oven, cool 2 minutes before transferring to a wire rack to cool completely.
I found a recipe for flourless peanut butter cookies and decided I had to try them.Of course I had to tweak the recipe, because I can't help myself...
They turned out so good! They taste just as good as traditional peanut butter cookies.
Here's to you and your culinary adventures, friends. Cheers!
Flourless Peanut Butter Cookies
Makes about 16 cookies
1/2 cup creamy peanut butter
1/3 cup packed brown sugar
1 egg white
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
white sugar for rolling
Cream together the sugar and peanut butter. Add remaining ingredients. Combine well.
Preheat oven to 350.
Take a piece of dough about the size of a walnut and form it into a ball. Roll the ball in the white sugar to coat. Place on a cookie sheet lined with foil. Using a fork, gently press the cookie to flatten slightly.
Bake 10 minutes until the edges are lightly golden and cookies are puffy.
Remove from oven, cool 2 minutes before transferring to a wire rack to cool completely.
Thursday, July 21, 2011
Wheat Free Update/ Lemon Buddies
So. It's been 21 days since I went wheat free to help alleviate my chronic kidney stones and kidney pain. Here's what I know-
1. I haven't felt this good in years. Probably since before my first surgery to remove some large stones that were stuck in my ureters about 6 years ago.Subsequent surgeries left a lot of scar tissue and inflammation in my ureters. (Inflammation that I aggravated, unknowingly, by ingesting wheat)
2. I don't miss gluten filled foods the way I thought I would. I have always been a pasta and bread sort of girl. So I was very sad that I would have to do without. BUT there are great companies like Heartland who make products like this:
As for the bread, well I haven't tackled that one yet. The little blocks of "bread" I see in the supermarket scare me to death. I mean have you looked at it? It's a tiny brick. For all I know it was a brick that was spray painted to look like bread! Don't get me wrong, I am sure that there are some great products out there, but I don't want to pay $7 for that tiny little thing I don't even know if I will like. There are many gf bloggers (like Lynn) who have bread recipes that look like bread. Fluffy, white, homemade bread. I intend to give them a go and see what I can do.
In the meantime, though, I have developed a liking for white corn tortillas. They make a great sandwich wrap, both sweet (like jelly sammys) and savory (ham and cheese anyone?)
3. I have found that my body functions so much more efficiently when not trying to process wheat. Cutting out wheat meant also cutting almost all processed junk that I really liked (ramen noodles, Little Debbie snacks, and desserts) I've even managed to slim down a little bit as a result. I've lost enough "extra padding" that I was willing to cut my long hair off and donate it(What? No one wants to look like a fat toddler with a bad haircut. Sometimes when I have short hair that's how I feel! Don't judge me LOL). I love the way this cut turned out :)
4. As a cook with a fair amount of experience under my apron, I find new recipes and techniques less daunting. I was petrified when I first read my list of foods I was supposed to avoid. All I could see for a few days was "bad" food. It was difficult for me to see past that list and explore all the foods I could enjoy. Now, I embrace the challenges. I get to seek out new ingredients and culinary adventures.
5. You gotta shop around (the store). My frugal nature sometimes makes shopping a HUGE challenge. Gluten free foods that are marketed specifically as gf tend to be more expensive. That's the nature of the beast, you get to pay extra for companies to print on the package "a naturally gluten free product". But I've found that good, thorough label reading lets me find foods that are gf without the high price tag. I am blessed that I don't have to worry so much about cross contamination. I can eat foods that are processed in facilities that process wheat, dairy, and nuts. I shop the entire store reading labels as I go (just because a product doesn't say it's gf, doesn't mean it isn't. You just have to read the ingredients.) So even though it takes us longer to get through the store that it used to, it's worth it in the long run both financially and health-wise.
6. And finally, my sweet husband is very supportive. He tries not to bring a lot of the non-safe foods home that I like. He helps me find alternative foods for those I shouldn't eat anymore. And when I prepare a new dish he always gives it a go. (In the game of give and take I try to make things that are familiar to him. Example- We'll have grilled pork chops with a new side dish.)
So, friends, that's the wheat free update. I will leave you with a yummy little treat recipe for Lemon Buddies. My dad makes half the batch with lemon and half the batch with lime. Then, he mixes them together for lemon-lime buddies. Yum!
Here's to you and your culinary adventures, friends. Cheers!
Lemon Buddies
160 calories per 1/2 cup serving
1. I haven't felt this good in years. Probably since before my first surgery to remove some large stones that were stuck in my ureters about 6 years ago.Subsequent surgeries left a lot of scar tissue and inflammation in my ureters. (Inflammation that I aggravated, unknowingly, by ingesting wheat)
2. I don't miss gluten filled foods the way I thought I would. I have always been a pasta and bread sort of girl. So I was very sad that I would have to do without. BUT there are great companies like Heartland who make products like this:
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| GF pasta that actually tastes so good Jon-boy didn't even know the difference! |
In the meantime, though, I have developed a liking for white corn tortillas. They make a great sandwich wrap, both sweet (like jelly sammys) and savory (ham and cheese anyone?)
3. I have found that my body functions so much more efficiently when not trying to process wheat. Cutting out wheat meant also cutting almost all processed junk that I really liked (ramen noodles, Little Debbie snacks, and desserts) I've even managed to slim down a little bit as a result. I've lost enough "extra padding" that I was willing to cut my long hair off and donate it(What? No one wants to look like a fat toddler with a bad haircut. Sometimes when I have short hair that's how I feel! Don't judge me LOL). I love the way this cut turned out :)
4. As a cook with a fair amount of experience under my apron, I find new recipes and techniques less daunting. I was petrified when I first read my list of foods I was supposed to avoid. All I could see for a few days was "bad" food. It was difficult for me to see past that list and explore all the foods I could enjoy. Now, I embrace the challenges. I get to seek out new ingredients and culinary adventures.
5. You gotta shop around (the store). My frugal nature sometimes makes shopping a HUGE challenge. Gluten free foods that are marketed specifically as gf tend to be more expensive. That's the nature of the beast, you get to pay extra for companies to print on the package "a naturally gluten free product". But I've found that good, thorough label reading lets me find foods that are gf without the high price tag. I am blessed that I don't have to worry so much about cross contamination. I can eat foods that are processed in facilities that process wheat, dairy, and nuts. I shop the entire store reading labels as I go (just because a product doesn't say it's gf, doesn't mean it isn't. You just have to read the ingredients.) So even though it takes us longer to get through the store that it used to, it's worth it in the long run both financially and health-wise.
6. And finally, my sweet husband is very supportive. He tries not to bring a lot of the non-safe foods home that I like. He helps me find alternative foods for those I shouldn't eat anymore. And when I prepare a new dish he always gives it a go. (In the game of give and take I try to make things that are familiar to him. Example- We'll have grilled pork chops with a new side dish.)
So, friends, that's the wheat free update. I will leave you with a yummy little treat recipe for Lemon Buddies. My dad makes half the batch with lemon and half the batch with lime. Then, he mixes them together for lemon-lime buddies. Yum!
Here's to you and your culinary adventures, friends. Cheers!
Lemon Buddies
160 calories per 1/2 cup serving
9 cups Rice or Corn Chex cereal
1 ¼ cups white vanilla baking chips
¼ cup butter or margarine
4 tsp grated lemon peel
2 TBS fresh lemon juice
2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container in the freezer. Best when served cold directly from the freezer.
Sunday, July 10, 2011
Kar's Apple Salad
My best friend, Karlin, taught me how to make a Snickers apple salad in high school. It remains a tasty favorite of mine. Whenever I make it I am reminded her :)
There are only 4 ingredients, and you probably have them all in your pantry/fridge right now. This salad always does well at potlucks. Like so many white colored foods, it doesn't photograph well, but trust me, it's delicious.
Here's to you and your culinary adventures, friends.
Kar's Snickers & Apple Salad
3 large gala apples,cored, peeled, and diced
2-3 full sized snickers bars, chopped*
1 small package vanilla pudding powder (I use sugar free)
8 oz light whip topping
Mix together the whip topping and dry pudding mix.
Add in the apples and snickers. Stir to coat well.
Serve well chilled.
* Snickers bars can be replaced with Butterfinger bars.
 |
| Me and Kar circa 2008 |
There are only 4 ingredients, and you probably have them all in your pantry/fridge right now. This salad always does well at potlucks. Like so many white colored foods, it doesn't photograph well, but trust me, it's delicious.
Here's to you and your culinary adventures, friends.
Kar's Snickers & Apple Salad
3 large gala apples,cored, peeled, and diced
2-3 full sized snickers bars, chopped*
1 small package vanilla pudding powder (I use sugar free)
8 oz light whip topping
Mix together the whip topping and dry pudding mix.
Add in the apples and snickers. Stir to coat well.
Serve well chilled.
* Snickers bars can be replaced with Butterfinger bars.
Monday, July 4, 2011
Buckeye Bars
HAPPY 4th OF JULY!
I have had a ton of hits on my post about my dad's peanut butter buckeyes. So, when I found a similar recipe in bar form, I had to try it.
I made a pan up and brought them to a church potluck. They flew off the plate.
When I went to retrieve my dish, someone in the kitchen asked what the plate looked like. I started to say it was a square dish, but I was immediately cut off by the entire kitchen staff who said "The one with the peanut butter chocolate bars?!"
I got excellent reviews for these little bars of happiness. And now, I pass the love along to you. :)
Here's to you and your culinary adventures, friends. Cheers!
Peanut Butter Bars
Makes one 9x13 pan
1 1/2 cups crushed graham cracker crumbs (just over one pack)
3 1/2 cups powdered sugar
1 1/2 cups creamy or chunky peanut butter
1 cup (2 sticks) butter, melted
12oz milk chocolate chips
In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a foiled lined 9×13 pan. Refrigerate for 20 minutes until firm.
Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly.
Chill in the fridge just until chocolate is just set and then cut into bars. Use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.
Sunday, June 26, 2011
Momma's VBS Carmel Corn
My mom and dad just wrapped up another year of Vacation Bible School at their church. Dad did music and choreography with the kiddos while Mom and her crew fed the small army each day. One of the snack items they made was carmel corn. (Well, technically it was supposed to be like Cracker Jack, but some of the children had peanut allergies so they were omitted)
Mom gifted us with a sample of her carmel-y corn and I just had to have the recipe.
Today, I will share with you how to take 3 bags of microwave popcorn and turn them into a sweet, crunchy treat.
A word of caution: this recipe is 100% dangerous to anyone on a diet. Don't say I didn't warn you... ;)
VBS Carmel Corn
24 (1-1/4 cup) servings
30 cups popped popcorn (3 3oz microwave bags)
2 cups brown sugar
½ cup dark corn syrup
1 cup (2 sticks) margarine
½ tsp baking soda
1 tsp vanilla extract
Cooking spray
Preheat oven to 250 degrees.
Use cooking spray on anything the wet caramel will touch. (Makes for easier cleanup later.)
Pop each bag of popcorn. Place the popped corn into a roaster pan, removing unpopped kernals*.
In a large, deep saucepan combine brown sugar, corn syrup, and margarine. Bring to a boil over medium
heat, stirring to blend. When the mixture begins to boil, boil 5 minutes, stirring constantly.
Remove from heat and stir in the baking soda and vanilla. The mixture will be light and foamy.
Immediately pour caramel over the popcorn and gently stir to coat. Don’t worry too much about getting all the popcorn coated.
If baking in the roaster: Bake uncovered for 1 hour, carefully stirring every 15 minutes.
If baking on the two baking sheets: Divide the popcorn between the two baking sheets. Bake
for 45 minutes, carefully stirring every 15 minutes.
Line a table or counter with waxed paper. Dump the popcorn onto the wax paper and separate pieces as needed. Allow to cool completely, then store in airtight bags. (I just returned mine to the roaster, covered with a layer of foil and put the lid back on. The foil was to ensure it was airtight due to living in a humid climate)
* If you don't remove the kernels you run the risk of breaking a tooth. Take the time and remove them please.
Mom gifted us with a sample of her carmel-y corn and I just had to have the recipe.
Today, I will share with you how to take 3 bags of microwave popcorn and turn them into a sweet, crunchy treat.
 |
| 3 bags of popped microwave popcorn |
 |
| 1 thunderstorm + 1 good book + 1 bowl of carmel corn = a great night in |
A word of caution: this recipe is 100% dangerous to anyone on a diet. Don't say I didn't warn you... ;)
VBS Carmel Corn
24 (1-1/4 cup) servings
30 cups popped popcorn (3 3oz microwave bags)
2 cups brown sugar
½ cup dark corn syrup
1 cup (2 sticks) margarine
½ tsp baking soda
1 tsp vanilla extract
Cooking spray
Preheat oven to 250 degrees.
Use cooking spray on anything the wet caramel will touch. (Makes for easier cleanup later.)
Pop each bag of popcorn. Place the popped corn into a roaster pan, removing unpopped kernals*.
In a large, deep saucepan combine brown sugar, corn syrup, and margarine. Bring to a boil over medium
heat, stirring to blend. When the mixture begins to boil, boil 5 minutes, stirring constantly.
Remove from heat and stir in the baking soda and vanilla. The mixture will be light and foamy.
Immediately pour caramel over the popcorn and gently stir to coat. Don’t worry too much about getting all the popcorn coated.
If baking in the roaster: Bake uncovered for 1 hour, carefully stirring every 15 minutes.
If baking on the two baking sheets: Divide the popcorn between the two baking sheets. Bake
for 45 minutes, carefully stirring every 15 minutes.
Line a table or counter with waxed paper. Dump the popcorn onto the wax paper and separate pieces as needed. Allow to cool completely, then store in airtight bags. (I just returned mine to the roaster, covered with a layer of foil and put the lid back on. The foil was to ensure it was airtight due to living in a humid climate)
* If you don't remove the kernels you run the risk of breaking a tooth. Take the time and remove them please.
Monday, June 6, 2011
Triple Chocolate Crispy Bars
I love chocolate. LOVE.
I also enjoy rice crispy bars.
So when I saw the new chocolate royale marshmallows by Kraft, it was a done deal. It must have been written all over my face because Jon said "you just got an idea didn't you." Oh yes friends, I got an idea all right.
Triple chocolate rice crispy bars. They turned out so good. Jon insisted that I share the recipe.
Here's to you and your culinary adventures, friends. Cheers!
Triple Chocolate Rice Crispy Bars
3 TBS margarine or butter
1 bag chocolate royale marshmallows
8 cups chocolate rice crispy cereal (we used Cocoa Pebbles)
6 oz (about half a package) white or milk chocolate chips
Melt butter in a large bowl in the microwave. Add marshmallows. Stir to coat.
Melt the marshmallows using the DEFROST option. (seriously, it makes a huge difference) Once the marshmallows are all puffed up and soft, give them a quick stir. Add cereal and stir to mix well.
Spray a 9x13 pan with cooking spray. Transfer the cereal mixture to the pan. Spray your fingers with cooking spray. Press the cereal into an even layer. Allow to cool slightly.
Meanwhile, pour chips into a glass bowl. Microwave in 30 second intervals, stir well each time to melt evenly. Pour melted chocolate over the cereal bars. Using a spatula, spread the chocolate evenly.
Refrigerate until firm. Remove from fridge and cut into bars. To store keep covered at room temperature.
I also enjoy rice crispy bars.
So when I saw the new chocolate royale marshmallows by Kraft, it was a done deal. It must have been written all over my face because Jon said "you just got an idea didn't you." Oh yes friends, I got an idea all right.
Triple chocolate rice crispy bars. They turned out so good. Jon insisted that I share the recipe.
Here's to you and your culinary adventures, friends. Cheers!
Triple Chocolate Rice Crispy Bars
3 TBS margarine or butter
1 bag chocolate royale marshmallows
8 cups chocolate rice crispy cereal (we used Cocoa Pebbles)
6 oz (about half a package) white or milk chocolate chips
Melt butter in a large bowl in the microwave. Add marshmallows. Stir to coat.
Melt the marshmallows using the DEFROST option. (seriously, it makes a huge difference) Once the marshmallows are all puffed up and soft, give them a quick stir. Add cereal and stir to mix well.
Spray a 9x13 pan with cooking spray. Transfer the cereal mixture to the pan. Spray your fingers with cooking spray. Press the cereal into an even layer. Allow to cool slightly.
Meanwhile, pour chips into a glass bowl. Microwave in 30 second intervals, stir well each time to melt evenly. Pour melted chocolate over the cereal bars. Using a spatula, spread the chocolate evenly.
Refrigerate until firm. Remove from fridge and cut into bars. To store keep covered at room temperature.
Monday, May 23, 2011
Gram's Carrot Cake
I have been thinking about my Grandma S's carrot cake for a solid week now. It's the best carrot cake I've ever had.
Both of my grandma's are great cooks and bakers. I am always very happy to have family recipes to add to my own collection. :)
Through the magic of facebook, one of my aunts was kind enough to send me the recipe.Thank you Carla!
So, let me share with you how we turn these carrots:
into this batter:
And finally- into this amazing cake:
Here's to you and your culinary adventures, friends. Cheers!
Gram's Carrot Cake
Makes 12-16 servings
1 cup white sugar
2 eggs or 1/2 cup egg beaters
1/2 cup + 2 TBS oil
1 cup flour 1/4 tsp salt
1 tsp soda
1 1/2 tsp cinnamon
1 1/2 cups ground carrots
Mix sugar and eggs together.
Add oil. Stir until well incorporated.
Stir in flour, salt, soda, and cinnamon. Mix until mostly combined.
Add carrots. Stir until just combined.
Pour into a prepared 9x9 cake pan. Bake at 325 for 30-40 minutes (until a toothpick inserted into the center comes out clean. )
Allow to cool completely.
Frost with cream cheese frosting.
Cream Cheese Frosting:
1- 1 1/2 cups powdered sugar
4oz cream cheese
1/2 stick butter
3/4 tsp vanilla
Cream the cream cheese then stir in sugar and butter, add vanilla, mix well.
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