tag:blogger.com,1999:blog-15071738115133965762024-03-21T21:34:55.600-07:00Gluten Free KitchenJanellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-1507173811513396576.post-39672613270794263742011-05-09T10:39:00.000-07:002011-05-09T10:52:30.275-07:00Coconut Milk Whipped Cream<span style="font-size:130%;">I have been on a mission to figure out how to make coconut milk whipped cream for some time. I have read on several blogs how good it is, but haven't had much success. But if something is worth doing, keep on trying. :) I have finally figured out the secret to making this awesome whipped cream. It is actually very easy and oh so GOOD!</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtq7x3sJ1Sh2QJRX02qV-S4cElUpW2aapwGQKRsHi4YqFOEzr90SuqTCP4YjPDN_NsLloAMprLfDkJUiSJcLhs3sNEhAEspSLeCXTOrJkzkaMxk9CMwbQOLLa5xgPLzsGqo0kMMxDz62I/s1600/IMG_0845.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtq7x3sJ1Sh2QJRX02qV-S4cElUpW2aapwGQKRsHi4YqFOEzr90SuqTCP4YjPDN_NsLloAMprLfDkJUiSJcLhs3sNEhAEspSLeCXTOrJkzkaMxk9CMwbQOLLa5xgPLzsGqo0kMMxDz62I/s320/IMG_0845.JPG" alt="" id="BLOGGER_PHOTO_ID_5604772963293734418" border="0" /></a><br /><span style="font-size:180%;">Coconut Milk Whipped Cream</span><br /><br /><span style="font-size:130%;">The secret to making this is to plan ahead. But a can of coconut milk in the fridge at least 24 hrs before you want to make the whipped cream. The longer the better. I actually keep a can or 2 of coconut milk in my fridge, just for this. You also need to put the mixer bowl and whisk attachment of your mixer into the freezer for about 4 hrs. Until it's nice and COLD.<br /><br />Then when you are ready for some whipped cream, scoop out the coconut cream out of the can, being careful to only get the cream. Whip the cream in the mixer until it starts to thicken and look like whipped cream.<br /><br />Add 1/8 cup honey<br /> 1 tsp vanilla<br /><br />Continue to whip until soft peaks form. You can use immediately or place in the fridge. This lasts in the fridge for 24 hrs. Maybe even longer, but that's the longest I've had it in the fridge with no problems. It's too good not to eat right away!<br /><br />Enjoy!!<br /></span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com1tag:blogger.com,1999:blog-1507173811513396576.post-37492768031939803492011-03-27T16:52:00.000-07:002011-03-27T17:01:14.495-07:00Almond Butter Granola<span style="font-size:130%;">I've been buying peanut butter granola for a long time. I really like anything with peanut butter in it and that has been my breakfast of choice for a while now. My son loves peanut butter granola as well, and I always felt bad that he couldn't have it.<br /><br />Since there is a very limited selection on breakfast cereals that my son can have, I decided to make some almond butter granola for him. I've never made granola before, so figured this was as good of a time as any. I'm happy to say that my first attempt was a success!! :)<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1QlPgy_Ov5dtPsy_KVebXzQc6uSOHHptNOJn3S_ul5bDwke84GWhkeaQeTfGWUqhZmsezooV1AMzwIluI4eWjFmjF-OB3IVQshTfyPgg34dM8F1_yO44Mx5bi4aNnT3_aoqyc6sVFm0/s1600/IMG_0763.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1QlPgy_Ov5dtPsy_KVebXzQc6uSOHHptNOJn3S_ul5bDwke84GWhkeaQeTfGWUqhZmsezooV1AMzwIluI4eWjFmjF-OB3IVQshTfyPgg34dM8F1_yO44Mx5bi4aNnT3_aoqyc6sVFm0/s320/IMG_0763.JPG" alt="" id="BLOGGER_PHOTO_ID_5588912347581306018" border="0" /></a></span><span style="font-size:130%;"><br />Almond Butter Granola<br /></span><ul><li><span style="font-size:130%;">6 tablespoons oil</span></li><li><span style="font-size:130%;">1 cup almond butter<br /></span></li><li><span style="font-size:130%;">1/2 cup maple syrup<br /></span></li><li><span style="font-size:130%;">7 cups oats</span></li></ul> <ol><li><span style="font-size:130%;">Cook oil and almond butter over low heat until it is melted and smooth.</span></li><li><span style="font-size:130%;">Remove from heat and maple syrup.</span></li><li><span style="font-size:130%;">Add oats and stir well until oats are coated.</span></li><li><span style="font-size:130%;">Spread onto cookie sheet.</span></li><li><span style="font-size:130%;">Bake at 350 for 20 minutes stirring at least once.</span></li><li><span style="font-size:130%;">Cool and store in an airtight container.</span></li></ol><span style="font-size:130%;">Enjoy!! We've been enjoying it with some homemade almond milk. Yum, yum!</span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-21346168557320456962011-02-20T18:23:00.000-08:002011-03-27T16:52:48.082-07:00Chocolate Shortbread Cookies<span style="font-size:130%;">Oh, poor neglected blog! I have had 'blogger's block' for way too long. We discovered in November that my son has multiple food sensitivities/allergies. So we embarked on an elimination diet of sorts. Not a full elimination diet, mind you, but it was enough. Plenty to overwhelm me a bit. I mean cooking gluten and dairy free is one thing, but cooking without gluten, dairy, peanuts, eggs, corn and soy is quite different! Corn is the hardest, because it's in everything. And since it's not one of the top 8 allergens, it doesn't have to be on the label and it's hidden in a lot of ingredients. So that means absolutely no eating out and cooking everything from scratch. I normally cook from scratch anyway, but this seemed to go to a whole new level.<br /><br />Anyway, my son is still on this diet and I am finally feeling confident with cooking again. Confident enough that I decided that a valentine's day treat was definitely in order. Baking is extremely hard, with no gluten or eggs to hold things together. It didn't matter with these cookies though...they came together just beautifully. The cookies were not crumbly, just chocolatey, not too sweet and GOOD. But the best part? They make the perfect cookies for ice cream sandwiches! YAY!!! :) :)<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG9_9b9Pn0pgQZ7KVTHCF8Rz6TFieVtVb91YOMXnSsAMXcpggNGCyZ3kB8nO3DG_wQOnSixxzjNAQ3cUEXgLn2318iEnvvxzjRcz2VcwZ16-k10UQt3zGEBHHVBu30EvtCedIsTM5EXc/s1600/IMG_0652.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG9_9b9Pn0pgQZ7KVTHCF8Rz6TFieVtVb91YOMXnSsAMXcpggNGCyZ3kB8nO3DG_wQOnSixxzjNAQ3cUEXgLn2318iEnvvxzjRcz2VcwZ16-k10UQt3zGEBHHVBu30EvtCedIsTM5EXc/s320/IMG_0652.JPG" alt="" id="BLOGGER_PHOTO_ID_5575963161601474258" border="0" /></a></span><span style="font-size:130%;"><br />Chocolate Shortbread Cookies (I found this awesome recipe in Living Without)<br /><br />1 cup butter or soy free earth balance spread<br />2/3 cup brown sugar, loosely packed<br />1 tsp vanilla<br />2 1/2 cups plus 2 Tbsp gf all purpose flour mix of your choice (I used the Analiese Roberts mix)<br />1/2 tsp xanthan gum (or if you are avoiding corn, guar gum)<br />1/8 tsp salt<br />1/4 cup unsweetened cocoa powder<br /><br /></span><ul><li><span style="font-size:130%;">Preheat oven to 325. Line a baking pan with parchment paper.</span></li><li><span style="font-size:130%;">Using a mixer, beat together butter/butter substitute and sugar for around 5-7 minutes.</span></li><li><span style="font-size:130%;">Add vanilla and gently combine. Set aside</span></li><li><span style="font-size:130%;">In a medium bowl, mix together flour blend, xanthan gum (or guar gum), salt and cocoa powder.</span></li><li><span style="font-size:130%;">Add dry ingredients to butter mixture, mixing on low speed until ingredients are combined. Don't over mix. Put dough in the fridge for 30 minutes.</span></li><li><span style="font-size:130%;">Dust cutting board with some of the flour mix. Place dough on board and roll out until about 1/2 inch thick. Use a cookie cutter and cut into desired shape. Space evenly on prepared baking sheet.</span></li><li><span style="font-size:130%;">Bake in preheated oven for 16-18 minutes or until they are golden brown. Let cool on the baking sheet.</span></li><li><span style="font-size:130%;">Enjoy!<br /></span></li></ul><span style="font-size:130%;"><br />They are good plain, but even better as an ice cream sandwich. Yum! :)<br /><br />If you're looking for more great gluten free recipes, check out <a href="http://glutenfreehomemaker.com/2011/02/gluten-free-wednesdays/">Gluten Free Wednesdays</a> over at the Gluten Free Homemaker.<br /><br /><br /><br /></span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com5tag:blogger.com,1999:blog-1507173811513396576.post-34718277583433307102010-11-08T07:03:00.000-08:002010-11-08T07:36:39.286-08:00Chocolate Cake with Marshmallow Frosting<span style="font-size:130%;">Here I am with another chocolate dessert! Looking through my blog, I'm noticing a lot of chocolate desserts. We really do eat more than just chocolate cake/cookies/chocolate chips around here. Guess I tend to just post our desserts....I need to start posting our main course meals too. I've been trying quite a few vegetarian dishes and we're really liking how they turn out. I'll get some of those dishes lined up soon.<br /><br />My hubby had a birthday recently. Birthdays mean birthday cake, no matter how old you are in my book. So chocolate cake with marshmallow frosting it is.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrr66v5Ref8ufXxOeMjOzEfol7yjTfMBX4VJc9yA9_brYIJrgz3_C32Sw3r97It-jZnCDzB2xUxaoaRbhmBcrMkwy2mwDzMQgiVKN9Ron0Il_QYZL2vAbw8gkRZ3Bnqt9sQplaKEZqgK4/s1600/IMG_0027.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrr66v5Ref8ufXxOeMjOzEfol7yjTfMBX4VJc9yA9_brYIJrgz3_C32Sw3r97It-jZnCDzB2xUxaoaRbhmBcrMkwy2mwDzMQgiVKN9Ron0Il_QYZL2vAbw8gkRZ3Bnqt9sQplaKEZqgK4/s320/IMG_0027.JPG" alt="" id="BLOGGER_PHOTO_ID_5537196631316837778" border="0" /></a><span style="font-size:130%;">The chocolate cake is made with coconut flour, which makes a really good, rich cake. Cakes made with coconut flour taste the best at room temperature. The frosting is made with no refined sugar. I found several variations of this recipe around the web, made with either corn syrup, agave or honey. I chose the honey option and it ended up giving it a toasted marshmallow taste. Yum!!<br /><br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CUIYGbe6d1zXessciaqRBhSFK2MJKUjW0WzLMDRCRPeriCIUV0akzrB-rUs4a9WSm4sQygykKSQIxcq4wNiwigYw8hWF-FYPD3YxoyUoiW4aBCWTq-k0rDxNY8mK6CXd3zYH7cpg-CY/s1600/caketop.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CUIYGbe6d1zXessciaqRBhSFK2MJKUjW0WzLMDRCRPeriCIUV0akzrB-rUs4a9WSm4sQygykKSQIxcq4wNiwigYw8hWF-FYPD3YxoyUoiW4aBCWTq-k0rDxNY8mK6CXd3zYH7cpg-CY/s320/caketop.JPG" alt="" id="BLOGGER_PHOTO_ID_5537196626776991922" border="0" /></a><br /><span style="font-size:130%;">On to the recipe!<br /><br />Chocolate Cake (from Cooking with Coconut Flour by Bruce Fife)<br /><br />3/4 cup butter, earth balance or coconut oil<br />1 cup cocoa powder<br />12 eggs<br />1/2 cup coconut milk or whole milk<br />2 1/4 cups sugar<br />1 tsp salt<br />1 tsp vanilla<br />1 cup sifted coconut flour<br />1 tsp baking powder<br /><br />Melt butter (I used earth balance soy free spread) in saucepan over medium heat. Mix in cocoa powder. Remove from heat and set aside. In a bowl, mix together eggs, coconut milk, sugar, salt and vanilla. Stir cocoa mixture into the egg mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into either a greased 11x7 in pan, or 2 greased 8 or 9 1/2 inch layer cake pans. Bake at 350 for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool and remove from baking pan(s). Fill and frost with marshmallow frosting or frosting of your choice.<br /><br /><br />Marshmallow frosting<br />I found this recipe <a href="http://www.healthhomehappy.com/2010/10/simple-meringue-frosting-refined-sugar-free.html">here</a>. She has pictures and detailed instructions on how to make this yummy frosting.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ii_vOIrPEkg2J2nDhq426bNscvg131XoPcaY2SzFhkszCujJ_W8qNAO27ac-BkPxN0mXIIkVFRYuWiQD1lbSCkJdYUS6a4heYogKG1GO3h_xNChBK1JkQhKVB4M8GIpC2vP7DOSYPYg/s1600/cakelayer.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ii_vOIrPEkg2J2nDhq426bNscvg131XoPcaY2SzFhkszCujJ_W8qNAO27ac-BkPxN0mXIIkVFRYuWiQD1lbSCkJdYUS6a4heYogKG1GO3h_xNChBK1JkQhKVB4M8GIpC2vP7DOSYPYg/s320/cakelayer.JPG" alt="" id="BLOGGER_PHOTO_ID_5537196616739398002" border="0" /></a></span><span style="font-size:130%;">Want to have a piece? Come on over!! We have way more cake than the 4 of us can eat! But we're going to enjoy every bite. :)</span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-82233791344579639292010-10-08T21:36:00.000-07:002010-10-08T21:48:11.413-07:00Chocolate Zucchini Cake<span style="font-size:130%;">I have found the perfect use for zucchini. Put it in a cake with some chocolate and you've got yourself an awesome, moist, yummy chocolate cake!! This is one of my absolute favorite cake recipes. I intended to frost it with a vanilla frosting, but we ate it all before I even thought about frosting. Seriously, it didn't need a bit of frosting. <br /><br />I pureed several zucchini, divided it all up into 1 cup containers and froze them so I make this cake again even in the middle of winter. </span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_hfTRO1Q8y4YsHzkEqXtjQwQcr56XNKJPa6tJH3_BQ9hqb8b89QOWHAdyxZOugrGRc3h_p_ySgEpk4UEp2X2h80IryUg3f2HB_HeiVbnjQhfr6Yu0RjZr86Czyg4y4S9v2IPeueysXE/s1600/IMG_2191.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_hfTRO1Q8y4YsHzkEqXtjQwQcr56XNKJPa6tJH3_BQ9hqb8b89QOWHAdyxZOugrGRc3h_p_ySgEpk4UEp2X2h80IryUg3f2HB_HeiVbnjQhfr6Yu0RjZr86Czyg4y4S9v2IPeueysXE/s320/IMG_2191.JPG" alt="" id="BLOGGER_PHOTO_ID_5525901016382953778" border="0" /></a><br /><span style="font-size:130%;">Chocolate Zucchini Cake</span><br /><p><span style="font-size:130%;"><strong>Cream:</strong><br />1 stick (1/2 cup) butter or earth balance<br />1 tablespoon shortening<br />1 1/2 cup sugar<br /></span></p> <p><span style="font-size:130%;"><strong>Add & beat well:</strong><br />2 eggs<strong></strong></span></p> <p><span style="font-size:130%;"><strong>Add</strong><br />1 cup unsweetened pureed fresh zucchini<strong></strong><br /></span></p><p><span style="font-size:130%;">1 1/2 cup gluten free flour mix<br />1/2 cup unsweetened cocoa powder<br />1/2 teaspoon <a class="HelpLink">xanthan</a> gum<br />1/4 teaspoon salt<br />1 teaspoon <a class="HelpLink">baking powder</a><br />1/2 teaspoon soda</span></p> <p><span style="font-size:130%;">Beat until smooth. Bake in greased 8" x 8 square baking pan at 350F for 45 minutes (If you bake in glass, reduce the heat by 25F).</span></p><p><span style="font-size:130%;">Frost with your favorite vanilla frosting recipe.....or not. :) It's awesome either way.</span><br /></p><p><span style="font-size:130%;"><br /></span></p> <p><span style="font-size:130%;"><br /></span></p>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-24264114652315403622010-08-30T21:05:00.000-07:002010-08-30T21:29:42.309-07:00Pie crust<span style="font-size:130%;">One thing that we like quite a lot around here is pie. Fruit pie of any kind. I haven't made many pies lately, mainly because I haven't found a recipe that I liked. It seems like gf pie crust is either a pain to work with, but end result is good, or it's easier to work with and the end result is lousy.<br /><br />I have found a pie crust recipe that is awesome. Just awesome. It is super easy to work with... you mix it in a mixer and you can actually <span style="font-style: italic;">roll it out</span> in between wax paper. The best part of all? The result is a nice flaky crust.<br /><br />So after finding this recipe and peaches being in season, what's a girl to do but make a peach pie?<br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6UClQ9IVpZLc4D_ae6O8Dbu9aCSk_aziKkwAJDuXWhjrDKm-hfB5aD_g44FwytK1Hto9BQ5YmgHl9ALzjYTTiRTBJUNaYZFr2bQ3eOvWGKp-6YlyIL1y8gpiajvpgVFWqXVSyHfOweE/s1600/IMG_2131.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6UClQ9IVpZLc4D_ae6O8Dbu9aCSk_aziKkwAJDuXWhjrDKm-hfB5aD_g44FwytK1Hto9BQ5YmgHl9ALzjYTTiRTBJUNaYZFr2bQ3eOvWGKp-6YlyIL1y8gpiajvpgVFWqXVSyHfOweE/s320/IMG_2131.JPG" alt="" id="BLOGGER_PHOTO_ID_5511420834422306290" border="0" /></a><span style="font-size:130%;">The pie. The top crust didn't even break when I put it on. Yay!</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgn-3LfqldB9NuDgKJ9AJI8aO_KItT1yZS4_eWcGKzWCHPRHZNmCIQ4UHh4y5v4wIEXmQewjiebHyjdL9u5FWNljy7WnNHElBBNpGYM2144HHOO_JlFAI5ITGGWXUNt9se9QLWD8N6Ls/s1600/IMG_2137.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgn-3LfqldB9NuDgKJ9AJI8aO_KItT1yZS4_eWcGKzWCHPRHZNmCIQ4UHh4y5v4wIEXmQewjiebHyjdL9u5FWNljy7WnNHElBBNpGYM2144HHOO_JlFAI5ITGGWXUNt9se9QLWD8N6Ls/s320/IMG_2137.JPG" alt="" id="BLOGGER_PHOTO_ID_5511420827149831698" border="0" /></a><br /><br /><span style="font-size:130%;">I found this recipe in <a href="http://www.amazon.com/Gluten-Free-Baking-Classics-Annalise-Roberts/dp/1572840994/ref=sr_1_1?ie=UTF8&s=books&qid=1283228196&sr=8-1-spell">Annaliese Roberts cookbook, Gluten Free Baking Classics</a>. (I LOVE her cookbook, can you tell?)</span><br /><br /><span style="font-size:130%;">Pie crust<br /><br />1 cup plus 2 Tbsp brown rice flour mix (see below)<br />2 Tbsp sweet rice flour<br />1 Tbsp sugar<br />1/2 tsp xanthan gum<br />1/4 tsp salt<br />6 Tbsp cold butter or Earth Balance Buttery spread<br />1 large egg<br />2 tsp lemon juice<br /><br />Prepare pie pan by greasing. Preheat oven to 375.<br /><br />Mix flours, sugar, xanthan gum and salt in bowl of electric mixer. Add butter and mix until crumbly (resembling coarse meal)<br /><br />Add egg and lemon juice. Mix on low speed until dough holds together, it should not be sticky*. Form dough into a ball and place on a sheet of wax paper. Top with 2nd sheet of paper and flatten dough to 1 inch thick.<br /><br />Roll out dough between the wax paper. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper and crimp sides for single crust**.<br /><br />Bake crust for 10 minutes. Remove from oven, fill, place top crust on and bake as per recipe.<br /><br />For a bottom pie crust with no top crust, bake at 375 for about 25 minutes or until golden.<br /><br />* My crust seemed a bit dry when I made it, so I added water a tablespoon at a time until it seemed the right consistency. I ended up adding 2 tbsp. <br /><br />** This recipe is for a single bottom or single top crust. I had a lot leftover, and was able to make both top and bottom with 1 batch.<br /><br />Brown rice flour mix:<br /><br />2 cups brown rice flour<br />2/3 cup potato starch<br />1/3 cup tapioca flour<br /><br /><br />Enjoy!<br /><br /></span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-21893122422437571572010-08-15T14:41:00.000-07:002010-08-15T15:05:42.879-07:00Banana Bread with Chocolate Chips<span style="font-size:130%;">Banana bread.....what's not to like? I've tried several recipes for gf banana bread over the years. Most of them have tasted pretty good, but the texture wasn't the strong point and they always seem to fall apart. But try, try again. :) I have been recently browsing the <a href="http://glutenfreegoddess.blogspot.com/">gluten free goddess's blog</a> and drooling over all of her tasty recipes. She had a banana bread recipe with chocolate chips that I knew I had to try. Why? Because it was also a vegan recipe, meaning no dairy. I am by no means vegan. But with our dairy issues in this household I appreciate vegan recipes a whole lot these days. :) Plus it had chocolate chips in it. What else could I do?<br /><br />It turned out to be the best gluten free/dairy free banana bread I have ever had. It's been a while since I've had wheat banana bread, but I might even dare to say that it was better than that. Maybe it was the chocolate chips. But the texture was great, it didn't fall apart as soon as you thought about slicing off a piece either. The loaf lasted 2 days.<br /></span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFOXvJ8jFqxK56YYO99napcTtqylU2XCArx7rO9P_y3T26Y9JRVjYrr4-smS09_pewsi7OxfQp0EBep-HpA0o5bFEWaI8QhooBBvjf8BOu2vgjCE_7eon7XNT-5Z8CBqiwiYj1ICSypM/s1600/IMG_2088.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFOXvJ8jFqxK56YYO99napcTtqylU2XCArx7rO9P_y3T26Y9JRVjYrr4-smS09_pewsi7OxfQp0EBep-HpA0o5bFEWaI8QhooBBvjf8BOu2vgjCE_7eon7XNT-5Z8CBqiwiYj1ICSypM/s320/IMG_2088.JPG" alt="" id="BLOGGER_PHOTO_ID_5505757309923415906" border="0" /></a><br /><span style="font-size:130%;">Banana Bread with Chocolate Chips<br /><br />Here is the original recipe from the <a href="http://glutenfreegoddess.blogspot.com/2007/11/banana-chocolate-chip-bread.html">gluten free goddess</a><br />Her recipe is vegan, so has no eggs in it. We have chickens and have an abundance of good eggs, so I changed it to add some eggs.<br /></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size:130%;">Preheat oven to 350 degrees F. Lightly grease a standard bread loaf pan.</span></div><br /><span style="font-size:130%;">Combine in a large bowl:<br /></span><br /><span style="font-size:130%;">3-4 ripe bananas, mashed (about 1 cup)<br />1/3 cup light olive oil<br />1 cup light brown sugar<br />2 teaspoons vanilla</span><br /><span style="font-size:130%;">2 eggs</span><br /><br /><span style="font-size:130%;">In a separate bowl:<br />1 1/2 cups gluten free flour mix<span style="text-decoration: underline;"><br /></span> 1 teaspoon baking soda<br />1 1/2 teaspoons baking powder<br />1/4 teaspoon sea salt<br />1/2 teaspoon xanthan gum<br />1 rounded teaspoon cinnamon</span><br /><br /><br /><div style="text-align: justify;"><span style="font-size:130%;">Add the dry ingredients into the banana mixture and stir until smooth.<br /></span></div><br /><span style="font-size:130%;">Add in 1/2 cup dairy free chocolate chips<br /><br /></span><br /><div style="text-align: justify;"><span style="font-size:130%;">Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm and a toothpick inserted in the center comes out clean<br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size:130%;">Cool the loaf on a wire rack. Slice and enjoy!<br /></span></div><div style="text-align: justify;"><br /></div><br /><br /><span style="font-size:130%;">Thank you, gluten free goddess for this awesome recipe! </span><br /><span style="font-size:130%;"><br /><br /></span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-56297223759013041802010-07-09T20:06:00.000-07:002010-07-09T20:15:54.021-07:00Fish fry!<span style="font-size:130%;">A few weeks ago my hubby was hungry for batter fried fish and so set out to have a gf fish fry. He found several recipes for batter, combined a few together and then made it gluten free. It was everything batter fried fish should be, except not as greasy which I think is a good thing.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kMvXUjqpZYGhnK4B5b5z2_FmdNoe0OWviwfL3lCjxGHKkrMyMXlqSg_6flgdmYP1XiR5At4NAye-GX8BRO5VqrvBW5heifL6F5qTRiEKKXkMGIvZlniXMb6QRwmrT_phaF9-wk2mA3A/s1600/IMG_1974.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kMvXUjqpZYGhnK4B5b5z2_FmdNoe0OWviwfL3lCjxGHKkrMyMXlqSg_6flgdmYP1XiR5At4NAye-GX8BRO5VqrvBW5heifL6F5qTRiEKKXkMGIvZlniXMb6QRwmrT_phaF9-wk2mA3A/s320/IMG_1974.JPG" alt="" id="BLOGGER_PHOTO_ID_5492109054042430146" border="0" /></a><span style="font-size:130%;"><u>Batter Fried Fish</u></span> <p> <span style="font-size:130%;"><u> Ingredients</u></span> </p><ul><li><span style="font-size:130%;"> 3/4 - 1 lb boneless fish fillets (tilapia, cod, perch, walleye, etc) -we used tilapia<br /></span></li><li><span style="font-size:130%;"> Oil for frying (safflower, peanut oil, non-hydrogenated shortening are all good)</span></li><li><span style="font-size:130%;"> 1 cup Bob's Red Mill All-Purpose Gluten Free Flour ( or any gf flour mix)<br /></span></li><li><span style="font-size:130%;"> 1 cup cornstarch (or leave out and decrease liquids)</span></li><li><span style="font-size:130%;"> 1/2 tsp cayenne pepper</span></li><li><span style="font-size:130%;"> 1/2 tsp garlic powder</span></li><li><span style="font-size:130%;"> 1 tsp onion powder</span></li><li><span style="font-size:130%;"> 1/4 - 1/2 tsp black pepper</span></li><li><span style="font-size:130%;"> 1 tsp baking powder</span></li><li><span style="font-size:130%;"> 1 tsp salt</span></li><li><span style="font-size:130%;"> 6 - 12 oz gluten-free beer or club soda (~12 if using cornstarch. Add slowly to ensure proper consistency)</span></li></ul> <p> </p><p> <span style="font-size:130%;"><u> Procedure</u></span> </p><ul><li><span style="font-size:130%;"> Start heating oil in a fryer or deep pan. Heat to about 365F</span></li><li><span style="font-size:130%;"> Mix all dry ingredients thoroughly and then stir in the beer or club soda until a thin batter is formed. Batter should drip off the fillets when dunked.</span></li><li><span style="font-size:130%;"> Ensure oil has reached 365F</span></li><li><span style="font-size:130%;"> Dip fillets in the batter and then carefully place in the oil. Fry until golden brown, about 3-4 minutes per fillet.</span></li><li><span style="font-size:130%;"> Scoop out cooked fillets and place on paper towels to drain. Serve hot.</span></li></ul><span style="font-size:130%;"><br /></span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-50471553558599735162010-06-12T09:19:00.000-07:002010-06-12T09:35:52.112-07:00Living Without and Blueberry Scones<span style="font-size:130%;">I recently got a subscription to <a href="http://livingwithout.com/">Living Without</a>, a magazine dedicated to gluten free and dairy free cooking. Lots of good recipes, articles and the like. I also discovered that they have a website as well. Tons of recipes and substitution ideas. I have found a lot of recipes that I want to try.<br /><br />One recipe I did try was the Blueberry Scone recipe. I love scones and have been missing them since our family has been gluten free. This scone is very dense, but perfect with a cup of tea or coffee. I followed the directions and made them about 2 inches thick, but next time I will make them a little thinner. Maybe 1 inch instead. Did I mention that this recipe is also dairy free? And to top it off, it didn't have any soy in it either. Bonus!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17C_sVP3HymhR1v6FIf4em8waNDnfGPp5RwlIY0WhoiFSOCML4GypPNQBs3Zm1c186xmQr3b3oeLl_PyU0wx3Fih3FOXUtALX8jHuITofEblPTrcOT1NRW8HPg-rr5ZoonD5IBHUfO_4/s1600/IMG_1876.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17C_sVP3HymhR1v6FIf4em8waNDnfGPp5RwlIY0WhoiFSOCML4GypPNQBs3Zm1c186xmQr3b3oeLl_PyU0wx3Fih3FOXUtALX8jHuITofEblPTrcOT1NRW8HPg-rr5ZoonD5IBHUfO_4/s320/IMG_1876.JPG" alt="" id="BLOGGER_PHOTO_ID_5481923312154939970" border="0" /></a>Blueberry Scones from Living Without Magazine:<br /><br /></span><p><span style="font-size:130%;">2¾ cups brown rice flour<br />1½ cups + 1 tablespoon garbanzo bean flour<br />1 teaspoon baking powder<br />½ teaspoon baking soda<br />¾ teaspoon sea salt<br />1 teaspoon ground cinnamon<br />1 cup canola oil<br />1 cup sugar<br />1 cup almond milk<br />¾ cup fresh or frozen blueberries (I used fresh)<br /></span></p> <p> </p> <p><span style="font-size:130%;"><strong>1.</strong> Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil and sugar until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. Chill the dough for at least 3 hours or overnight.</span></p> <p><span style="font-size:130%;"><strong>2.</strong> Preheat the oven to 375 degrees.</span></p> <p><span style="font-size:130%;"><strong>3.</strong> Dust your counter liberally with brown rice flour. Knead the blueberries into the chilled dough and pat the dough into a 2-inch thick disc*. Cut the disc into 8 wedges. Place the wedges onto a greased or parchment-line baking sheet, spaced evenly apart. Bake until scones are golden brown and firm to the touch, about 30 minutes.</span></p><span style="font-size:130%;">* I would recommend patting the dough into a 1-inch thick disk. The scones rise a bit in the oven and tend to get rather large.</span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-89809873326957228052010-06-06T19:21:00.000-07:002010-06-06T19:30:43.440-07:00Chocolate Mint Ice Cream (dairy free)<span style="font-size:130%;">Hi all. Did you think I dropped off of the face of the earth? It's been a rough spring with sick kids, so I haven't had much time to think about blogging. Thankfully we're all healthy and we're on to summer.<br /><br />It's been really hot the last week or so here, so I decided to try to make some dairy free ice cream to cool us off a bit. Sure, you can buy some really good dairy free ice cream at the store....Coconut Bliss is a favorite around here. But there's something about homemade ice cream. This ice cream was super easy to make, very refreshing and good! Trust me, you won't be thinking that it's a dairy free treat.....it's just a good chocolate treat! :)<br /><br /><br />Chocolate Mint Ice Cream<br /><br /></span><span style=";font-family:Chantilly-Bold;font-size:130%;" >2 teaspoons kosher gelatin<br /><br />1/4 cup peppermint tea, room temperature<br /><br />1/4 cup honey<br /><br />3-1/4 cups chocolate almond milk<br /><br /><br />1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.<br /><br />2. In a medium saucepan, whisk together honey and 2 cups almond milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining almond milk; let cool, cover, and refrigerate until very well-chilled ( I chilled it for about 8 hrs)<br /><br />3. Spoon chilled mixture into the canister of an ice cream maker and make the ice cream per the manufacturers directions.<br /><br />Makes about 1 quart.</span><span style="font-size:130%;"><br /><br /><br /></span><span style="font-size:130%;"><br /><br /><br /><br /></span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-4560625217211465632010-03-31T21:24:00.000-07:002010-03-31T21:49:10.776-07:00Awesome gluten free bread<span style="font-family:arial;font-size:130%;">I recently tried a new gluten free bread recipe that we are LOVING. I've had this recipe for a while, but always passed by it because it calls for powdered milk which doesn't work for my daughter. Sure you can get powdered soy milk, but we still have the same problem. So without a good substitute, I passed it up. I then learned that you can replace powdered milk with sweet rice flour. Happy day! I decided to try this recipe with that substitution.....and it worked!<br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAWhiu_0J1i-WRSQFmEr91BR5S148fEotZcQZy-8Qxds6zcUzZ2w7Egf0-KYP84NnhvBrROMxxnYInNcNOixdCkBt86wwuNHJYRRAxSMO3ch8akaeeftIGl9U9N_uqu2J5Juz50kH0oQ/s1600/IMG_1761.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAWhiu_0J1i-WRSQFmEr91BR5S148fEotZcQZy-8Qxds6zcUzZ2w7Egf0-KYP84NnhvBrROMxxnYInNcNOixdCkBt86wwuNHJYRRAxSMO3ch8akaeeftIGl9U9N_uqu2J5Juz50kH0oQ/s320/IMG_1761.JPG" alt="" id="BLOGGER_PHOTO_ID_5455020500515022946" border="0" /></a><span style="font-family:arial;font-size:130%;">The first time I made this bread, it was good but after a couple days it started to crumble. A few tweaks and this bread is a keeper. It may be due to altitude (we live at 7,000 ft) but I found after adding a bit more water (~ 2 Tbsp) and baking it at the minimum baking time, that was all it took. No more crumbly bread. I have a hard time keeping this bread in the house....my family gobbles it up!<br /><br />Ok, ok. Enough chatter.....on to the recipe! :)<br /><br />White Bread<br />adapted from <a href="http://www.amazon.com/125-Best-Gluten-Free-Recipes/dp/0778800652/ref=sr_1_1?ie=UTF8&s=books&qid=1270096569&sr=8-1">125 Gluten Free Recipes by Donna Washburn and Heather Butts</a><br /><br />1 3/4 cups white rice flour<br />1/2 cup potato flour<br />1/4 cup tapioca starch<br />1/4 cup powdered milk or sweet rice flour<br />2 Tbsp sugar<br />2 1/2 tsp xanthan gum<br />2 tsp yeast<br />1 1/4 tsp salt<br />1 cup water ( plus 2 Tbsp)<br />2 tsp cider vinegar<br />2 Tbsp oil<br />2 eggs<br />2 egg whites<br /><br /></span><ul><li><span style="font-size:130%;">In a large bowl, mix together dry ingredients. Mix very well and set aside.</span></li><li><span style="font-size:130%;">In a separate bowl, using a heavy mixer with paddle attachment, combine wet ingredients until well blended.</span></li><li><span style="font-size:130%;">With the mixer on the lowest speed, slowly add the dry ingredients to the wet ingredients until combined. You may need to scrape the bowl with a rubber spatula. With the mixer on the HIGHEST speed, mix for 4 minutes.</span></li><li><span style="font-size:130%;">Spoon into prepared pan. Smooth the top with hands, using shortening. Let rise, uncovered, in a warm, draft free place for 60 to 75 minutes or until dough has risen to the top of the pans. Preheat oven to 350 and bake for 35 to 45 minutes (I bake mine for 35 minutes).</span></li></ul><span style="font-size:130%;">Enjoy! I have another gf bread recipe that I'm going to try.....stay tuned. :)</span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-15088057764234456022010-03-01T19:32:00.001-08:002010-03-01T19:49:08.181-08:00gluten free pizza crust<span style="font-size:130%;">Pizza!!! I love pizza and having a gluten free and dairy/soy free diet restriction for the kids pretty much takes care of pizza. Until now. This crust turned out perfectly and acted just like wheat. Plus it has Italian seasonings in the dough so making a pizza with no cheese is still good. I made a large pizza with cheese and then a small single serve pizza without cheese for my daughter. She loved it. I think we can finally have pizza on our menu again.</span> <span style="font-size:130%;">All thanks to my sister for sending me this fabulous recipe....thanks!!! </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TZDGRSIeLsjGUnfjhXR3CjFH18G-sLqyjNnjgEY7Kbi7vCH0BCrX2Xf_3Fpr0P0Jj_7bYnjJACK13TkWQqq-sLvUOjsSpm9SEqJJt5FPVfCdXV8yy9vS_Ure3E1075eDpAzb5I_sb7I/s1600-h/IMG_1673.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TZDGRSIeLsjGUnfjhXR3CjFH18G-sLqyjNnjgEY7Kbi7vCH0BCrX2Xf_3Fpr0P0Jj_7bYnjJACK13TkWQqq-sLvUOjsSpm9SEqJJt5FPVfCdXV8yy9vS_Ure3E1075eDpAzb5I_sb7I/s320/IMG_1673.JPG" alt="" id="BLOGGER_PHOTO_ID_5443874535770598354" border="0" /></a><span style="font-size:130%;">The recipe is from <a href="http://www.recipezaar.com/Gluten-Free-Pizza-Crust-44487">here</a></span>. <span style="font-size:130%;">I made no changes to the original recipe, besides using sweet rice flour instead of powdered milk. That seems to be a great replacement for powdered milk.<br /><br /><br />Gluten Free Pizza Crust:<br /><br /></span><ul><li> 1 tablespoon<span style="text-decoration: underline;"> dry yeast</span> </li><li> 2/3 cup brown rice flour</li><li> 1/2 cup <a href="http://www.recipezaar.com/library/tapioca-503">tapioca flour</a> </li><li> 2 tablespoons sweet rice flour </li><li> 2 teaspoons <a href="http://www.recipezaar.com/library/xanthan-gum-687">xanthan gum</a> </li><li> 1/2 teaspoon <a href="http://www.recipezaar.com/library/salt-359">salt</a> </li><li> 1 teaspoon <a href="http://www.recipezaar.com/library/gelatin-431">unflavored gelatin</a> </li><li> 1 teaspoon italian seasoning </li><li> 2/3 cup <a href="http://www.recipezaar.com/library/water-459">water</a> (110 degrees F) </li><li> 1/2 teaspoon <a href="http://www.recipezaar.com/library/sugar-139">sugar</a> </li><li> 1 teaspoon <a href="http://www.recipezaar.com/library/olive-oil-495">olive oil</a> </li><li> 1 teaspoon <a href="http://www.recipezaar.com/library/cider-vinegar-525">cider vinegar</a></li></ul><br /><br /><ol><li><span style="font-size:130%;">Preheat oven to 425 degrees F.</span></li><li><h5><span style="font-size:130%;">In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.</span></h5></li><li><h5><span style="font-size:130%;">Beat on high speed for 3 minutes.</span></h5></li><li><h5><span style="font-size:130%;">(If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.</span></h5></li><li><h5><span style="font-size:130%;">Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).</span></h5></li><li><h5><span style="font-size:130%;">Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.</span></h5></li><li><h5><span style="font-size:130%;">Make edges slightly thicker to hold toppings.</span></h5></li><li><h5><span style="font-size:130%;">Bake pizza crust for 10 minutes.</span></h5></li><li><h5><span style="font-size:130%;">Remove from oven.</span></h5></li><li><h5><span style="font-size:130%;">Spread pizza crust with your favorite sauce and toppings.</span></h5></li><li><h5><span style="font-size:130%;">Bake another 20 to 25 minutes or until top is nicely browned.</span></h5></li></ol><span style="font-size:130%;"><br /> <br /></span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-36012105051650138562010-02-28T20:09:00.000-08:002010-02-28T20:12:07.604-08:00Coming soon......<span style="font-size:130%;">I have a few recipes lined up to share with ya'll. Pizza crust, frosted sugar cookies and I'm currently trying out 2 new bread recipes. I will have them up soon!!!<br /><br /><br /></span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-48626418760518381702010-02-19T20:28:00.000-08:002010-02-19T20:56:41.585-08:00Pumpkin Muffins<span style="font-size:130%;">I am absolutely loving <a href="http://www.amazon.com/Gluten-Free-Baking-Classics-Annalise-Roberts/dp/1572840994/ref=sr_1_1?ie=UTF8&s=books&qid=1266641638&sr=8-1">Annalise Roberts cookbook</a>. It is currently my favorite gluten free cookbook. I have been trying a lot of her recipes lately. Mainly muffins and cookies at the moment. But there a lot of other good looking recipes that I will definitely have to try.<br /><br />These muffins are the best gluten free muffins that I have ever had. Actually, they are the best pumpkin muffins I have ever had. Including wheat. The texture is perfect, they are moist, they are GOOD. Even my hubby, who isn't a fan of pumpkin, had to agree that they were very good. I froze a lot of pumpkin from our garden this year, so was glad to find another good use for it.<br /><br />I did change the recipe slightly from the original, mainly cutting back on a few spices, so my hubby and kids would enjoy them. The original recipe calls for ground cloves and ginger, which I omitted. It also calls for molasses, but I replaced that with brown sugar.<br /><br /><br /></span><div style="text-align: center;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIngsNWLHFUickHlbWXnrmKFnDf9498zRy56TnUBcnaqrM-vBxigc8AjnywDCi1ZWaluVkcR2WPvp2nKQW9GWJ3ZkGdvx5lIUV7_3LJXihzC3LYxNjvA6Ncqu2oF3wxLPHybMH_GimHgs/s1600-h/punkinmuffin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIngsNWLHFUickHlbWXnrmKFnDf9498zRy56TnUBcnaqrM-vBxigc8AjnywDCi1ZWaluVkcR2WPvp2nKQW9GWJ3ZkGdvx5lIUV7_3LJXihzC3LYxNjvA6Ncqu2oF3wxLPHybMH_GimHgs/s320/punkinmuffin.jpg" alt="" id="BLOGGER_PHOTO_ID_5440180138218090098" border="0" /></a><br />Pumpkin Muffins<br /><br /></span><div style="text-align: left;"><ul><li><span style="font-size:130%;">1 3/4 cups brown rice flour mix (see below)</span></li><li><span style="font-size:130%;">1 cup sugar</span></li><li><span style="font-size:130%;">1 tsp baking soda</span></li><li><span style="font-size:130%;">3/4 tsp xanthan gum</span></li><li><span style="font-size:130%;">3/4 tsp salt</span></li><li><span style="font-size:130%;">1/2 tsp baking powder</span></li><li><span style="font-size:130%;">1/2 tsp cinnamon</span></li><li><span style="font-size:130%;">1/2 tsp nutmeg</span></li><li><span style="font-size:130%;">2 large eggs</span></li><li><span style="font-size:130%;">1/4 cup water</span></li><li><span style="font-size:130%;">1/3 cup plus 2 Tbsp vegetable oil</span></li><li><span style="font-size:130%;">2 Tbsp brown sugar</span></li><li><span style="font-size:130%;">1 cup pumpkin puree</span></li></ul><span style="font-size:130%;"><br />Brown Rice Flour mix: 2 cups brown rice flour<br /> 2/3 cup potato starch (not potato flour)<br /> 1/3 cup tapioca flour<br /><br />Preheat oven to 350. Grease muffin pan or use baking cups.<br />Mix dry ingredients together in large mixing bowl of electric mixer.<br />Combine eggs, water, oil, brown sugar and pumpkin in a separate bowl and whisk to blend.<br />Pour the pumpkin mixture into the dry ingredients and mix until well blended. Do not over beat.<br />Pour batter evenly into muffin tin and bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan immediately.</span></div></div><span style="font-size:130%;"><br />Enjoy! :)</span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-12914490854517618082010-02-11T13:39:00.000-08:002010-02-19T20:28:15.275-08:00Chocolate Candy Cane Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcXxbNUy0iVvPzmVMxcc18G-p8SqGnu_wPYQBnXVg7hVKKrKBQK0QpeZ_uzEhe4WP0HPrn7LqhDv7cTXl2lJv0MS7RA1gohvjsFbgLM1HEKVVXfo7BxGVtGIS3Asovoc12TC1E7mHIro/s1600-h/IMG_1561.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcXxbNUy0iVvPzmVMxcc18G-p8SqGnu_wPYQBnXVg7hVKKrKBQK0QpeZ_uzEhe4WP0HPrn7LqhDv7cTXl2lJv0MS7RA1gohvjsFbgLM1HEKVVXfo7BxGVtGIS3Asovoc12TC1E7mHIro/s320/IMG_1561.JPG" alt="" id="BLOGGER_PHOTO_ID_5437104126133677058" border="0" /></a>I'm a little slow at getting this posted. This was our favorite Christmas cookie this year. You can't go wrong when chocolate and candy canes are involved. :) You won't be disappointed.<br /><br />Chocolate Candy Cane Cookies:<br /><ul><li> 1 bag semi sweet (or bittersweet) chocolate chips </li><li> 6 Tbsp ( 3/4 stick) unsalted butter</li><li> 3 eggs</li><li> 1 cup sugar</li><li> 1/3 cup gf flour mix</li><li> 1/4 tsp xanthan gum</li><li> 1/2 tsp. baking powder</li><li> 1/2 bag semi sweet chocolate chips</li><li> 1 cup chopped walnuts</li><li>2 or 3 crushed candy canes<br /></li></ul> <p> Directions: </p><p> 1. Melt bittersweet chocolate chips and butter in medium saucepan over medium-low heat. Stirring constantly. </p><p> 2. In large bowl with electric mixer beat eggs and sugar until thick; stir in chocolate mixture. In small bowl , stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi sweet chocolate chips and walnuts </p><p>3. Refrigerate at least an hour or until firm. Preheat oven to 375 degrees, place spoonfuls 1 1/2 inches apart on parchment lined cookie sheet. Bake 12 to 14 minutes until shiny crust forms on top but interior is still soft. Sprinkle crushed candy canes over top of cookies immediately after taking them out of the oven. </p>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-57085476756168436532009-12-08T12:50:00.000-08:002009-12-08T13:11:14.442-08:00Sweet biscuits!!<span style="font-size:130%;">Since I started cooking/baking gluten free, I have been on a search for a good biscuit recipe. I have tried countless recipes and none of them have been even remotely good. I was beginning to think that you just couldn't make a good gluten free biscuit. Think again!! I recently found a buttermilk biscuit recipe in Annalise Roberts cookbook, <a href="http://www.amazon.com/Gluten-Free-Baking-Classics-Annalise-Roberts/dp/1572840811/ref=pd_bbs_sr_1/002-0494158-3568836?ie=UTF8&s=books&qid=1176777755&sr=8-1">Gluten free baking classics</a> that I had to try. It was AWESOME. Melt in your mouth goodness. My kids thought they were cookies...probably didn't help that I used a cookie cutter to cut them out. Ha!<br /><br />I did change the recipe a bit to make it dairy free as well. That didn't seem to affect the taste or texture at all.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OsMG1bQpkBIoLrezQ2Sa8uT0fic8bzhk2iFA4aZXdIa8JarrZumUfrXI60mQ7Rqkvv0AUCsmaD8oCZs-a_dd2VwCn6tKx1wZxEYM6xgsNDk4RVLiTOsePzoZh2AZJycmVJdRuq8z9m0/s1600-h/100_4188.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OsMG1bQpkBIoLrezQ2Sa8uT0fic8bzhk2iFA4aZXdIa8JarrZumUfrXI60mQ7Rqkvv0AUCsmaD8oCZs-a_dd2VwCn6tKx1wZxEYM6xgsNDk4RVLiTOsePzoZh2AZJycmVJdRuq8z9m0/s320/100_4188.JPG" alt="" id="BLOGGER_PHOTO_ID_5412973823350200498" border="0" /></a><br /><span style="font-size:130%;">Biscuits<br /><br /></span><div id="wikidata"><span style="font-size:130%;"> Ingredients: </span><p> </p><ul><li><span style="font-size:130%;"> 3/4 cup Brown Rice Flour Mix (see below)</span></li><li><span style="font-size:130%;"> 1/4 cup Sweet Rice Flour</span></li><li><span style="font-size:130%;"> 2 teaspoons sugar</span></li><li><span style="font-size:130%;"> 2 teaspoons baking powder</span></li><li><span style="font-size:130%;"> 1/4 teaspoon baking soda</span></li><li><span style="font-size:130%;"> 1/4 teaspoon xanthan gum</span></li><li><span style="font-size:130%;"> 1/4 teaspoon salt</span></li><li><span style="font-size:130%;"> 1 tablespoon milk (or any milk substitute, I used almond milk)<br /></span></li><li><span style="font-size:130%;"> 5 tablespoons cold unsalted butter, cut into 5 slices</span></li><li><span style="font-size:130%;"> 1 large egg white (or 2 small)</span></li><li><span style="font-size:130%;">2 tablespoons water</span></li></ul><span style="font-size:130%;"><br /></span> <p> </p><p> </p><ul><ul><li><span style="font-size:130%;">Brown Rice Flour Mix</span></li></ul></ul> <p> </p><ul><li><span style="font-size:130%;"> Brown rice flour (extra finely ground) 2 cups</span></li><li><span style="font-size:130%;"> Potato starch (not potato flour) 2/3 cup</span></li><li><span style="font-size:130%;"> Tapioca flour 1/3 cup</span></li></ul><span style="font-size:130%;"><br /></span> <p><span style="font-size:130%;"> Directions:</span></p><p><span style="font-size:130%;"> 1.Preheat oven to 425 degrees. Position rack in center of oven.<br /></span></p><p><span style="font-size:130%;"> 2. Mix brown rice flour mix, sweet rice flour, sugar, baking powder, baking soda, xanthan gum and salt in large bowl of electric mixer. With mixer on low speed, cut butter into flour mixture until mixture is crumbly and resembles coarse meal. Put mixture into a small bowl and set aside. </span></p><p><span style="font-size:130%;">3. Beat egg white in the same large bowl of electric mixer until very foamy. Add water, milk and flour mixture all at once, and mix at medium-low speed for 1 minute. Use lightly floured hands to pat out dough into a large 3/4 inch thick round on lightly floured surface. Cut out biscuits with a 2 1/2 inch round cookie cutter. Press dough scraps together and repeat. </span></p><p><span style="font-size:130%;">4. Place baking sheet on center rack of oven and turn oven temperature down to 400 degrees. Bake 15 - 18 minutes or until medium golden brown. Serve immediately. </span></p><p> </p><p> </p> </div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjCNLIU0XhZzSdRLmJNjxtUcD9cWQpqrzXkiyjkT9AhV66GN3Om905RuevET8VqmOZBNITtiZsGw0ESDPckoQxeHF_klHo2l2VqpsxF8mpIPItbRyqCWgWZdMAjKW-J_7G4o2u3E_e9Y/s1600-h/100_4189.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjCNLIU0XhZzSdRLmJNjxtUcD9cWQpqrzXkiyjkT9AhV66GN3Om905RuevET8VqmOZBNITtiZsGw0ESDPckoQxeHF_klHo2l2VqpsxF8mpIPItbRyqCWgWZdMAjKW-J_7G4o2u3E_e9Y/s320/100_4189.JPG" alt="" id="BLOGGER_PHOTO_ID_5412973813283189794" border="0" /></a><br /><span style="font-size:130%;">I used a star cookie cutter to make things more interesting. <br /></span></div><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTa1SKs0jAcFUjb7d0ri3ZcX2LXBYyUHeWYE9mdbZaWectKz-IUsANqTMZRrfOhHI4UZfeR1FQfI1L1rYrGjYxW9UXh3JJsDtVZqKYkDtFTSDmzWE7vngk6WGLo2sLseMK8FhRYNVzOtU/s1600-h/100_4193.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTa1SKs0jAcFUjb7d0ri3ZcX2LXBYyUHeWYE9mdbZaWectKz-IUsANqTMZRrfOhHI4UZfeR1FQfI1L1rYrGjYxW9UXh3JJsDtVZqKYkDtFTSDmzWE7vngk6WGLo2sLseMK8FhRYNVzOtU/s320/100_4193.JPG" alt="" id="BLOGGER_PHOTO_ID_5412973809895989890" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:130%;">Watch out, these will go fast!! There were no leftovers. I better make a double batch next time. :)</span><br /></div>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-60333390744564681532009-11-18T08:42:00.000-08:002009-11-18T09:06:31.060-08:00Chicken Tortilla Soup<center><a href="http://www.glutenfreehomemaker.com/"><img src="http://i442.photobucket.com/albums/qq148/glutenfreehomemaker/WhatcanIeatbutton.jpg" border="0" /></a></center><br /><br /><br /><span style="font-size:130%;">Now that the weather is cooler, soup has been on the menu. Chicken Tortilla Soup is one of our all time favorites. I found this recipe on <a href="http://allrecipes.com">All Recipes</a><a href="http://www.blogger.com/www.allrecipes.com"></a> and didn't have to do anything to make it gluten free. The soup is dairy free, but then you can add sour cream and shredded cheese to make it extra good. We have used plain soy yogurt or plain coconut yogurt in place of the sour cream and that worked great. </span><br /><br /><span style="font-size:130%;">The soup is good without the extra toppings, but with the toppings it's awesome. You can use any corn chips that you choose, I use corn tortilla chips. Don't skip the diced avocados either, that adds so much flavor.</span><br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfdqRmmT8RxUupeuw-AN2jfOHeT1Myj2hgpjwqMI7GgrSL-lO9dMggHzP4qH2w1m5rnsjmQRfT1g_GqmQlqcT2pA8_Foz2zxkp8xURXiM_imkqO-m9nNz2eRdumCDflvQBJnxsixyOF4/s1600/cts.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfdqRmmT8RxUupeuw-AN2jfOHeT1Myj2hgpjwqMI7GgrSL-lO9dMggHzP4qH2w1m5rnsjmQRfT1g_GqmQlqcT2pA8_Foz2zxkp8xURXiM_imkqO-m9nNz2eRdumCDflvQBJnxsixyOF4/s320/cts.jpg" alt="" id="BLOGGER_PHOTO_ID_5405485919923053394" border="0" /></a>(I really need to work on my food photography, but you get the general idea.)<br /><br /><span style="font-size:130%;">Chicken Tortilla Soup<br /></span></div><ul><li><span style="font-size:130%;">4 boneless chicken breast halves, cooked and shredded</span></li><li><span style="font-size:130%;"> 2 (14.5oz) cans chicken broth</span></li><li><span style="font-size:130%;"> 1 (4oz) can diced green chiles</span></li><li><span style="font-size:130%;"> 1 (10oz) can diced tomatoes with green chile peppers</span></li><li><span style="font-size:130%;"> 1 onion chopped</span></li><li><span style="font-size:130%;"> 2 cloves garlic, minced</span></li><li><span style="font-size:130%;"> 1 Tbsp fresh lime juice</span></li><li><span style="font-size:130%;"> 2 Tbsp fresh chopped cilantro</span></li><li><span style="font-size:130%;"> 1/2 tsp ground cayenne pepper</span></li><li><span style="font-size:130%;"> 1/2 tsp ground cumin</span></li></ul> <p><span style="font-size:130%;"> Combine the chicken broth, green chiles, tomatoes with green chiles, onion and garlic into a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes. </span></p><p><span style="font-size:130%;"> Add the lime juice, cilantro, cayenne and cumin. Simmer for 10-15 minutes longer. </span></p><p><span style="font-size:130%;"> Ladle the soup into bowls. Garnish with shredded cheese, diced avocados, sour cream and crushed corn tortilla chips.<br /></span></p><p><span style="font-size:130%;">Go to <a href="www.glutenfreehomemaker.com">Gluten-free Homemaker</a> for more awesome gluten free menu ideas.<br /></span></p><p><br /></p><p><br /></p><p><span style="font-size:130%;"><br /></span></p><p><br /></p>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com1tag:blogger.com,1999:blog-1507173811513396576.post-17282433963115502762009-10-11T15:26:00.000-07:002009-10-11T15:38:22.471-07:00Pork Chops with Scalloped Potatoes<span style="font-size:130%;">As a mom to 2 small children, I am always looking for easy recipes. I found this recipe on <a href="http://www.blogger.com/www.allrecipes.com">allrecipes</a> and it has now been added to my stash of recipes. It's easy to prepare and it doesn't have a lot of special gf ingredients in it. We enjoy it, hope you do too!</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomH6noKWjDSSiJaHbde-j-ctKXrg3N3yIELo4fZYCNJ9EWbDpv9jTJh2G9u6W0yDcuxeNWVMEkn07AknzP-ZlSlSPBVHnk7ky0u7oOBseBEGcjtrzHz7jZhi-4PbBYinKFycivLSNZtY/s1600-h/100_3705.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomH6noKWjDSSiJaHbde-j-ctKXrg3N3yIELo4fZYCNJ9EWbDpv9jTJh2G9u6W0yDcuxeNWVMEkn07AknzP-ZlSlSPBVHnk7ky0u7oOBseBEGcjtrzHz7jZhi-4PbBYinKFycivLSNZtY/s320/100_3705.JPG" alt="" id="BLOGGER_PHOTO_ID_5391472552949315986" border="0" /></a><span style="font-size:130%;">Pork Chops with Scalloped Potatoes</span><br /></div><ul style="text-align: left;"><li><span style="font-size:130%;"> 3 Tbsp butter or olive oil, divided<br /></span></li><li><span style="font-size:130%;"> 1/2 tsp salt</span></li><li><span style="font-size:130%;"> 1/4 tsp pepper</span></li><li><span style="font-size:130%;"> 1 Tbsp gf flour mix (I used Bob's Red Mill all-purpose flour, but cornstarch would work well also)<br /></span></li><li><span style="font-size:130%;"> 3/4 cup chicken broth</span></li><li><span style="font-size:130%;"> 4 pork chops</span></li><li><span style="font-size:130%;"> 4 cups thinly sliced potatoes</span></li><li><span style="font-size:130%;"> dash paprika</span></li></ul> <p> </p><p> <span style="font-size:130%;"><u></u>Preheat oven to 350F. In sauce pan, melt 1 tablespoon butter over medium heat. Add salt, pepper and flour (or cornstarch). Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside. </span></p><p><span style="font-size:130%;">In skillet brown pork chops in 1 tablespoon butter, making sure not to overcook. Grease a cooking dish with the remaining tablespoon of butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes. </span></p>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com1tag:blogger.com,1999:blog-1507173811513396576.post-38102226553585962892009-10-06T20:18:00.000-07:002009-10-07T21:11:14.436-07:00German Chocolate Cake<span style="font-size:130%;">We celebrated my father in-law's 70th birthday at our house tonight. No birthday is complete without a birthday cake, so I happily made one. :) I recently got a new cookbook,<a href="http://www.amazon.com/Cooking-Coconut-Flour-Gluten-Free-Alternative/dp/0941599639/ref=sr_1_1?ie=UTF8&s=books&qid=1254885940&sr=8-1"> Cooking with Coconut Flour</a> which has a gluten free, dairy free german chocolate cake recipe in it. That recipe was what convinced me that I had to have this cookbook. I have been looking for a good gf german chocolate cake for a while, and this is it. This cake is awesome. Everything a german chocolate cake should be. The cake texture was perfect. Nice and moist, not the slightest bit crumbly. There were people at the party that do not eat gluten free, and they were raving about the cake. That's the best compliment ever when baking gluten free!!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj412xC6PIjExX4yJ3apw0chDmgqQZV221tNPiL9zC3-LJ4O1VqZPhpRw986cZ5yRFuYniYFLqLsi6B8lQWNNt-4xBDbBSbSkbJ18LdrSrdFCNQ8qK_H07AngXqK_ZlJVd7-meCbeH_bZk/s1600-h/100_3717.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj412xC6PIjExX4yJ3apw0chDmgqQZV221tNPiL9zC3-LJ4O1VqZPhpRw986cZ5yRFuYniYFLqLsi6B8lQWNNt-4xBDbBSbSkbJ18LdrSrdFCNQ8qK_H07AngXqK_ZlJVd7-meCbeH_bZk/s320/100_3717.JPG" alt="" id="BLOGGER_PHOTO_ID_5389693961316387826" border="0" /></a><span style="font-size:130%;">I frosted the cake a little too soon, so a lot of the frosting started falling off. It still tasted good. :)<br /><br />German Chocolate Cake<br />(Makes a double layer cake)<br /><br />2/3 cup butter or Earth Balance Soy free buttery spread<br />1 cup cocoa powder<br />8 egg whites<br />1/4 tsp cream of tartar<br />2 whole eggs<br />8 egg yolks<br />1 cup coconut milk<br />2 cups sugar<br />1 tsp salt<br />1 tsp vanilla<br />1 cup sifted coconut flour<br /><br />Melt the butter in a saucepan over medium heat. Add cocoa powder and mix well. Remove from heat and let it cool. Beat egg whites and cream of tartar until stiff peaks form. In a separate bowl, combine 2 whole eggs, egg yolks, coconut milk, sugar, salt and vanilla. Stir in cocoa mixture. Add coconut flour and whisk in until there are no lumps. Fold egg whites into batter. Pour batter equally into 2 greased round 9 inch cake pans. Bake at 350 for 35 minutes, or until toothpick comes out clean when inserted into cake. Let cool. Fill layers and cover top and sides of cake with Coconut-Pecan Frosting.<br /><br />Coconut-Pecan Frosting<br /><br />1 cup coconut milk<br />1 1/2 Tbsp cornstarch<br />1 cup sugar<br />2 egg yolks<br />1/2 cup butter or Earth Balance soy free buttery spread<br />1 tsp vanilla<br />1 1/3 cup flaked coconut<br />1 cup chopped pecans<br /><br />Mix coconut milk, cornstarch, sugar, egg yolks and butter in a saucepan. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat and add vanilla, flaked coconut and pecans. Let cool before frosting cake. (I doubled the frosting recipe)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdweWWpTtFIjd9s7DIZTtbIJpGWjqoICvog5_jAUDNwbNG3_BCDQK0v85vdE53W-sX2yy5rQsWM5U7h5Aa0vfbfJUoC6Y3M-o_nhct-12JFa_9vL-BrnDL4aDRavdKiJPrp4tsIa4nNg/s1600-h/100_3729.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdweWWpTtFIjd9s7DIZTtbIJpGWjqoICvog5_jAUDNwbNG3_BCDQK0v85vdE53W-sX2yy5rQsWM5U7h5Aa0vfbfJUoC6Y3M-o_nhct-12JFa_9vL-BrnDL4aDRavdKiJPrp4tsIa4nNg/s320/100_3729.JPG" alt="" id="BLOGGER_PHOTO_ID_5389693953531696322" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:130%;">Go ahead, take a bite. You know you want to. :)<br /></span></div>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com1tag:blogger.com,1999:blog-1507173811513396576.post-37872164020676607352009-09-30T16:38:00.000-07:002009-09-30T17:51:40.819-07:00Gluten free noodles<center><a href="http://www.glutenfreehomemaker.com/"><img src="http://i442.photobucket.com/albums/qq148/glutenfreehomemaker/WhatcanIeatbutton.jpg" border="0" /></a></center><br /><br /><span style="font-size:130%;">The weather turned really chilly the past few days, and it seemed like a good time to make some soup. Chicken noodle soup is an all time favorite around here. I used to make homemade noodles all the time, before going gluten free. To me, it just makes the soup better. I found a good gluten free noodle recipe at Cooks.com that has become my standby for noodles.<br /><br />You can use your favorite chicken noodle recipe, and then just use these noodles instead. The first time I made them, my husband asked me if they were really gluten free. Yay! That was what I was going for. :)<br /><br />Gluten Free Noodles:<br /></span><ul><li><span style="font-size:130%;"> 1/2 cup tapioca flour</span></li><li><span style="font-size:130%;"> 1/2 cup cornstarch</span></li><li><span style="font-size:130%;"> 3 tablespoons potato starch</span></li><li><span style="font-size:130%;"> 3/4 teaspoon salt</span></li><li><span style="font-size:130%;"> 4 1/2 teaspoons xanthan gum</span></li><li><span style="font-size:130%;"> 3 large eggs<br /></span></li><li><span style="font-size:130%;"> 1 1/2 tablespoons vegetable oil</span></li></ul> <p><span style="font-size:130%;"> Directions </span></p><p><span style="font-size:130%;"> 1) In a medium bowl, combine flours, salt, and xanthan gum. </span></p><p><span style="font-size:130%;"> 2) Beat the eggs lightly and add the oil. </span></p><p><span style="font-size:130%;"> 3)Pour the egg-oil liquid into the flour mixture and stir.<br /></span></p><p><span style="font-size:130%;"> 4)Work the dough into a firm ball. Knead for 1 or two minutes. </span></p><p><span style="font-size:130%;"> 5)Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as thin as possible. This dough is tough and, when almost transparent, will still handle well. (I actually used my kitchen-aid pasta roller on the widest setting and that worked out very well.) </span></p><p><span style="font-size:130%;">6) Cut into desired shape.<br /></span></p><p><span style="font-size:130%;">7) To cook pasta: Put pasta into the boiling soup and cook for 10-12 minutes.</span><br /></p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRXBh1QZJKReiKrFQj1N1fZijZNexbyd0X-Bmu7z7XAMiSRPOp9FqCOFwOCqP-Eyk8Obnvxaa1CFimzLI2n62ZmqLa9eWi4tzgRqQOJIpqP-23j1Carejg18vPegpheEPboKX8pkPB2w/s1600-h/soup.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRXBh1QZJKReiKrFQj1N1fZijZNexbyd0X-Bmu7z7XAMiSRPOp9FqCOFwOCqP-Eyk8Obnvxaa1CFimzLI2n62ZmqLa9eWi4tzgRqQOJIpqP-23j1Carejg18vPegpheEPboKX8pkPB2w/s320/soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5387409691631565506" border="0" /></a><br /><div style="text-align: left;"><span style="font-size:130%;">This picture is a bit washed out, the soup looked much better in person. It definitely tasted delish!! For more gluten free recipes, go to <a href="http://glutenfreehomemaker.com/">The Gluten-Free Homemaker </a>where you'll find all sorts of wonderful things to eat.<br /></span></div><span style="font-size:130%;"><br />Bon Appetit!</span><br /></div>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com2tag:blogger.com,1999:blog-1507173811513396576.post-69602839953539264252009-09-16T20:18:00.000-07:002009-09-16T20:57:35.994-07:00Supper tonight<center><a href="http://www.glutenfreehomemaker.com/"><img src="http://i442.photobucket.com/albums/qq148/glutenfreehomemaker/WhatcanIeatbutton.jpg" border="0" /></a></center><br /><span style="font-size:130%;">This is the first time I've posted on What can I eat that's gluten free. It's hosted by<a href="http://www.glutenfreehomemaker.com/"> The Gluten Free Homemaker</a> and a great place to find gluten free recipes. I'm always looking for new gluten free recipes, so thought I'd join in on the fun.<br /><br />It's feeling like fall around here, and I use my crockpot a lot in the fall/winter months. This is one recipe that I use quite a bit. It's easy to make and my sometimes very picky kids love it. Win win for me! :)<br /><br />I adapted this recipe from the <a href="http://www.amazon.com/Fix-Forget-Cookbook-Feasting-Cooker/dp/1561483176/ref=sr_1_1?ie=UTF8&s=books&qid=1253159758&sr=8-1">Fix-It and Forget-It Cookbook</a>. It's pretty much the same, with a few tweaks here and there to make it gluten free and dairy free.<br /></span><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyA21eRf8xjlcZ5rJPGk0saB8605wKTUm1CAn-vSJE5wXZ1O63bz5ZzkEeryHFTkomoj0CQWjIieMPDpeQ3wAVekBm_23zyazqPKO1Be6IhwYFRWlTYGHndB_FCvSmNl-wcHM_J3KNtPk/s1600-h/100_3642.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyA21eRf8xjlcZ5rJPGk0saB8605wKTUm1CAn-vSJE5wXZ1O63bz5ZzkEeryHFTkomoj0CQWjIieMPDpeQ3wAVekBm_23zyazqPKO1Be6IhwYFRWlTYGHndB_FCvSmNl-wcHM_J3KNtPk/s320/100_3642.JPG" alt="" id="BLOGGER_PHOTO_ID_5382274679106508338" border="0" /></a><span style="font-weight: bold;font-size:130%;" >Hungarian Goulash</span><span style="font-size:130%;"><br /></span></div><span style="font-size:130%;"><br /></span><ul><li><span style="font-size:130%;">2 lb. tenderized round steak, cubed</span></li></ul> <ul><li><span style="font-size:130%;">1/2 tsp. onion powder</span></li></ul> <ul><li><span style="font-size:130%;">1/2 tsp. garlic powder</span></li></ul> <ul><li><span style="font-size:130%;">2 Tbsp Bob's all-purpose gluten free flour, or any flour mix of your preference</span></li></ul> <ul><li><span style="font-size:130%;">1/2 tsp. salt</span></li></ul> <ul><li><span style="font-size:130%;">1/2 tsp. pepper</span></li></ul> <ul><li><span style="font-size:130%;">1 1/2 tsp. paprika</span></li></ul> <ul><li><span style="font-size:130%;">1 can tomato sauce, plus enough water to rinse out can, about 1/3 of the can</span></li></ul> <ul><li><span style="font-size:130%;">1 cup plain coconut milk yogurt (sour cream or soy yogurt can be used as well)</span></li></ul><span style="font-size:130%;"><br />Mix the meat, onion powder, garlic powder and gf flour together in the crockpot until the meat is coated.<br /><br />Add remaining ingredients, except plain yogurt and stir well.<br /><br />Cover and cook on high for 4-5 hours. Add yogurt about 30 minutes before serving.<br /><br />Serve over brown rice or gluten free noodles (we prefer the rice).<br /><br />Makes 8 servings.<br /><br />Enjoy!</span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com2tag:blogger.com,1999:blog-1507173811513396576.post-54653339048533776322009-08-03T20:37:00.000-07:002009-09-15T20:47:33.199-07:00Dairy free Strawberry Sherbet<span style="font-size:130%;">You can buy really good coconut milk ice cream at the store these days. It's actually AWESOME. But I came across <a href="http://glutenfreegoddess.blogspot.com/2008/06/strawberry-chocolate-chip-sherbet.html">this recipe</a> at Karina's Kitchen and just had to try it. What's not to like about homemade ice cream? The catch is that it's gluten free and dairy free.....but it looked so yummy that I decided to try it. It was a smashing success. I changed the recipe every so slightly, but it's pretty much the same as Karina's recipe. The best part about this recipe is that it doesn't have to be dairy free. If you can have milk, you can use milk and omit the tapioca starch and xanthan gum. I will definitely be making this again.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2nw9nLZQlLZVDf_ss9Ur0ftCkWqreqFtCeeeW1sDi3eT08vcnsvLK8KTgQrfBb7qE5FdxWVML-gxCzp6SmjVpG9rhZccxIpOaMc9-2OdolTlfnLqwZ_rxRTpOC65ebz39EQ9Xm9F7K8/s1600-h/100_3547.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2nw9nLZQlLZVDf_ss9Ur0ftCkWqreqFtCeeeW1sDi3eT08vcnsvLK8KTgQrfBb7qE5FdxWVML-gxCzp6SmjVpG9rhZccxIpOaMc9-2OdolTlfnLqwZ_rxRTpOC65ebz39EQ9Xm9F7K8/s320/100_3547.JPG" alt="" id="BLOGGER_PHOTO_ID_5365948870669074530" border="0" /></a><span style="font-size:130%;">Without further ado, here's the Strawberry Sherbet recipe:<br /><br /><br />Macerate your berries ahead of time:<br /><br />1 pint fresh ripe organic strawberries, gently rinsed, stemmed, and sliced<br />2 tablespoons lemon<br />3 tablespoons sugar<br /><br />Combine the sliced strawberries with the lemon juice and sugar; toss to coat; cover and chill for two hours.<br /><br />In the meantime:<br /><br />In a medium-large saucepan, combine:<br /><br />1 cup almond milk<br />2 tablespoons tapioca starch<br />1/4 teaspoon xanthan gum<br />1 cup sugar<br />1 teaspoon vanilla<br /><br />Whisk well to combine. Stir over medium heat until the sugar is dissolved and the tapioca has thickened the mixture. Remove from heat.<br /><br />Whisk in:<br /><br />2 cups ice cold almond milk<br /><br />Pour the custard base into a mixing bowl and placed it in the fridge to chill. The colder the mixture is before you add it to the freezing cannister of the ice cream maker, the better. In fact, I put it in the freezer and checked on it frequently until the custard base was starting to freeze to the sides of the bowl.<br /><br />When the strawberries have macerated for two hours, place them in the blender and puree them. Then mix the strawberries into the custard base.<br /><br />Pour the mixture into the ice cream cannister and follow the manufacturer's instructions.<br /><br />Scoop the sherbet into freezer containers; cover and freeze. For best flavor, soften sherbet slightly before serving.<br /><br />Makes about 6 cups.<br /><br />Enjoy!! :)</span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-21503033600756490412009-07-21T10:52:00.000-07:002009-09-15T20:48:22.811-07:00Sticky sticky sticky buns<span style="font-size:130%;">Since going gluten free 3 years ago, I've been searching for a good sticky bun or caramel roll recipe. Interesting that with all my looking for a good recipe, there was a great one in a cookbook on my shelf that I just hadn't noticed. This recipe is from <a href="http://www.amazon.com/125-Best-Gluten-Free-Recipes/dp/0778800652/ref=sr_1_1?ie=UTF8&s=books&qid=1248199096&sr=8-1">this book</a> and is totally awesome. That's the same book I found the bread recipe in and there are a few other awesome recipes in there as well.<br /><br />The buns are sweetened with banana and honey, so healthy, no? But the glaze on top is sinfully good and totally makes the buns. I used Spectrum shortening in place of the butter to make it dairy free and we didn't miss the butter at all. You could probably use oil as well.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUGzfIV9FLeFUV5w2JVewOTCSQWvG50XRyZUvYo3tb5eHUa26byVM4XJOqKFWobQVFn2qbDUOZS6RrH_hSZVf0vEAVG-R_Xb-GhTMgJxJH9bvihkRwHdBB5NV-5aStr9OOxmKNQM8B2z9/s1600-h/100_3448.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUGzfIV9FLeFUV5w2JVewOTCSQWvG50XRyZUvYo3tb5eHUa26byVM4XJOqKFWobQVFn2qbDUOZS6RrH_hSZVf0vEAVG-R_Xb-GhTMgJxJH9bvihkRwHdBB5NV-5aStr9OOxmKNQM8B2z9/s320/100_3448.JPG" alt="" id="BLOGGER_PHOTO_ID_5353347094805938466" border="0" /></a><br /><span style="font-size:130%;">Banana Pecan Sticky Buns<br /><br />2/3 cup sorghum flour<br />1/2 cup rice flour<br />1/3 cup potato starch<br />1/4 cup tapioca starch<br />2 tsp xanthan gum<br />2 tsp bread machine yeast<br />1 1/4 tsp salt<br />1 tsp ground cinnamon<br />1/4 cup water<br />3/4 cup mashed banana<br />1/4 cup honey<br />1 tsp cider vinegar<br />1/4 cup butter, or Spectrum shortening<br />2 eggs<br /><br />Pan Glaze<br />1/3 cup melted butter, or melted Spectrum shortening<br />1/3 cup packed brown sugar<br />1/3 cup corn syrup<br />1/2 cup pecan halves<br />1/2 cup raisins<br /><br />In a large bowl, combine the dry ingredients together. Mix well and set aside. In another large bowl, using a heavy-duty mixer with paddle attachment, beat water, banana, honey, vinegar, shortening and eggs until well blended.<br /><br />Add the dry ingredients, with mixer on the lowest speed until combined. Scrape the sides and bottom of the bowl with a rubber spatula. Then turn the mixer to the highest speed and beat for 4 minutes.<br /><br />Pan Glaze:<br />In a 8x8 baking pan, combine melted shortening, brown sugar and corn syrup. Sprinkle with pecans and raisins. Drop the dough by nine heaping spoonfuls on top of the pan glaze. Dough will be sticky, do not smooth tops. Let rise in a warm draft-free place for 40-50 minutes or until dough has nearly doubled in volume. Bake at 375 for 30-40 minutes. Immediately invert pan over a serving platter. Allow to stand for a couple minutes before removing pan. Serve warm and enjoy.</span>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-23920400008534120832009-07-11T18:37:00.000-07:002009-09-15T20:49:08.898-07:00Excellent gluten free bread<img src="file:///tmp/moz-screenshot.jpg" alt="" /><br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihttP-BaH7ISOt8nKCEN3FI2RVuqOZGbgsKnztdGQdMjAU1fmJUxjix9wPpfmMJ3fP3XL3BWiRKHBwm_IT7oZgXExLgp4dKi_Vm3zzobKGC0-Y_JUCqR8dVE-x7mP3O42lCmTyh5vXAAEg/s1600-h/100_3181.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihttP-BaH7ISOt8nKCEN3FI2RVuqOZGbgsKnztdGQdMjAU1fmJUxjix9wPpfmMJ3fP3XL3BWiRKHBwm_IT7oZgXExLgp4dKi_Vm3zzobKGC0-Y_JUCqR8dVE-x7mP3O42lCmTyh5vXAAEg/s320/100_3181.JPG" alt="" id="BLOGGER_PHOTO_ID_5342578098339889810" border="0" /></a><br /><br /><span style="font-size:130%;">If you would have told me 5 years ago that I would have kids with food allergies, I wouldn't have believed you. My son has celiac disease and my daughter has a milk protein sensitivity that she </span><span style="font-style: italic;font-size:130%;" >should</span><span style="font-size:130%;"> grow out of...just hasn't yet. We have decided that we would all be gluten free, unless we eat out. Buying gluten free items are terribly expensive. We have a gluten free bakery in town that makes some good stuff, but 1 </span><span style="font-weight: bold;font-size:130%;" >small</span><span style="font-size:130%;"> loaf of bread is over $5. Yikes! I haven't ever baked bread in my life, but have always wanted to so decided maybe now was the time to try. Baking gluten free is as opposite of baking wheat bread as it can get (I know this from watching other people bake wheat bread). I have the hang of it now and bake two loaves a week. The bread tastes really good, it's the closest match to wheat bread that I have found yet. I found the original recipe from <a href="http://www.amazon.com/125-Best-Gluten-Free-Recipes/dp/0778800652/ref=pd_bxgy_b_img_b">this book</a> and is called Brown Rice Bread.<br /><br />Brown Rice Bread<br /><br /></span><ul><li><span style="font-size:130%;">1 3/4 cups brown rice flour</span></li><li><span style="font-size:130%;">1/2 cup sorghum flour</span></li><li><span style="font-size:130%;">1/2 cup potato starch</span></li><li><span style="font-size:130%;">1 Tbsp xanthan gum</span></li><li><span style="font-size:130%;">1 Tbsp bread machine or instant yeast</span></li><li><span style="font-size:130%;">1 1/4 tsp salt</span></li><li><span style="font-size:130%;">1 cup water</span></li><li><span style="font-size:130%;">1 tsp cider vinegar</span></li><li><span style="font-size:130%;">2 Tbsp vegetable oil</span></li><li><span style="font-size:130%;">2 Tbsp liquid honey</span></li><li><span style="font-size:130%;">1 Tbsp molasses</span></li><li><span style="font-size:130%;">3 eggs</span></li></ul><span style="font-size:130%;"> In a large bowl, combine brown rice flour, sorghum flour, potato starch, xanthan gum, yeast and salt. Mix well and set aside.<br /><br />In a separate bowl, using a electric mixer, like a Kitchen Aide with a paddle attachment, combine water, vinegar, oil, honey, molasses and eggs until well blended.<br /><br />With the mixer on the lowest speed, slowly add the dry ingredients to the honey mixture until combined and forms a ball. With a rubber spatula, scrape the bottom and sides of the bowl. Turn the mixer on the </span><span style="font-weight: bold;font-size:130%;" >highest</span><span style="font-size:130%;"> speed and mix for </span><span style="font-weight: bold;font-size:130%;" >at least 4 minutes</span><span style="font-size:130%;"> (this is a very crucial step. If you do not beat the dough long enough, your bread will be dry).<br /><br />Spoon into lightly greased pan. Place in oven with oven light and let rise for 60 to 75 minutes or until the dough has risen to the top of the pan. Once dough has risen adequately, leave in the oven and start preheating the oven to 350 degrees. Start your timer for 45 minutes at the same time you start preheating your oven. Bread is done when the loaf sounds hollow when tapped on the bottom.<br /><br />The bread is best if left on the counter and will keep for a week if your house isn't too warm. Otherwise it freezes very well, but does get a bit dry if you put it in the fridge.<br /><br />*****If my baking instructions do not make sense, let me know and I will try to explain it better*****</span><br /><!-- spacer for skins that want sidebar and main to be the same height-->Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0tag:blogger.com,1999:blog-1507173811513396576.post-12281334177559299262009-07-10T19:26:00.000-07:002009-09-15T20:54:48.380-07:00Donut Day<h3 class="post-title entry-title"> </h3> <div class="post-body entry-content"> <span style="font-size:130%;">Friday, June 5th was donut day. I guess Dunkin Donuts and Krispy Kreme were giving out free donuts that day. My hubby came home with donuts on his brain and a gluten free recipe in hand. (My hubby switched to a gluten free diet a few months ago and feels much better.) So last Saturday we decided to try to make some gluten free donuts. And who says gluten free/dairy free is no fun?!? Ha. We used <a href="http://glutenfreebay.blogspot.com/2006/12/gluten-free-sufganiyot-jelly-donuts-for.html">this </a>recipe. It's supposed to be for jelly donuts, but we used it for cake donuts. YUM. They turned out awesome. I haven't really had good donuts since I quit working when P was born. Patients would bring in some top notch donuts, guess to keep the nurses fat and happy. :) These ranked right up at the top. I could not tell they were gluten free. They just tasted like an awesome donut, coated with cinnamon and sugar. MMMMmmmmm so good.</span><span style="font-size:130%;">Since we have a little boy in the house, we decided to use cookie cutters for the donuts. Of course he chose a car, airplane, fire truck and fish. So that's what we made, along with some donut holes and regular donuts. We ended up with a lot of donuts. We actually froze most of them. We had a few this morning and they were just as good after being frozen. We'll definitely be making donuts again.<br /><br /></span> <span style="color: rgb(255, 0, 0);font-size:130%;" >Here are the changes I made to make these dairy free. For the buttermilk, I used 2 cups almond milk and 2 tablespoons of apple cider vinegar. For the butter, you can use any butter substitute or shortening.</span><span style="font-size:130%;"><br /><br />Here's some pics for you to drool over. ;)<br /></span><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MQY_WTRHGk7ZUuBSscWFPV8kSUZcv-i2SGyo-_uNjGz873gM7sSbz5mqUV42vBr_XvjMHCOjseZdaO7mxpWN6Q2U5P2gn4E8ZTCFDduKa2_yIdGQ1xbcJcllOtOuzs4Ippff8DQ4qFVl/s1600-h/100_3408.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MQY_WTRHGk7ZUuBSscWFPV8kSUZcv-i2SGyo-_uNjGz873gM7sSbz5mqUV42vBr_XvjMHCOjseZdaO7mxpWN6Q2U5P2gn4E8ZTCFDduKa2_yIdGQ1xbcJcllOtOuzs4Ippff8DQ4qFVl/s320/100_3408.JPG" alt="" id="BLOGGER_PHOTO_ID_5346990065885613138" border="0" /></a><br /><span style="font-size:130%;">Ever see an airplane donut? Neither had I.<br /><br /><br /></span><br /><br /><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGy-ZAZIp8Gma4zOWgce9XnZoASoJYKBMd34hVSFAxOtVcRai8BV32w6HOCxNpHpgFb-gQ6E__1Zqn2ZDA_bb1Bc9hdzK1EEWNy0dSy0qsiJTpfguiyL7T6lJsxx6A3yDB_t8ZIm-Hc9XC/s1600-h/100_3409.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGy-ZAZIp8Gma4zOWgce9XnZoASoJYKBMd34hVSFAxOtVcRai8BV32w6HOCxNpHpgFb-gQ6E__1Zqn2ZDA_bb1Bc9hdzK1EEWNy0dSy0qsiJTpfguiyL7T6lJsxx6A3yDB_t8ZIm-Hc9XC/s320/100_3409.JPG" alt="" id="BLOGGER_PHOTO_ID_5346990062234810498" border="0" /></a><span style="font-size:130%;">The car donut<br /></span><br /><br /><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUVqdWJEaQSREW3z7P7xi1ITNBiCWvexoXbOEJlGFbVxzPvuB2WPu3QBlqYXW2ir9dxTuPHoKBEYl2-iTWyQb_z2myY6bYWI5ktQuHjAq1nii_n3VLGf2MNkFZESgYmeGHVmQgVALca-D/s1600-h/100_3410.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUVqdWJEaQSREW3z7P7xi1ITNBiCWvexoXbOEJlGFbVxzPvuB2WPu3QBlqYXW2ir9dxTuPHoKBEYl2-iTWyQb_z2myY6bYWI5ktQuHjAq1nii_n3VLGf2MNkFZESgYmeGHVmQgVALca-D/s320/100_3410.JPG" alt="" id="BLOGGER_PHOTO_ID_5346990056248857794" border="0" /></a><br /><span style="font-size:130%;">And the fish. No pictures of the fire truck, cuz it ended up looking a little weird. Hard to tell what it was supposed to be.<br /><br /><br />Mmmmmmm think I'll go eat a donut now.</span></div></div>Janellehttp://www.blogger.com/profile/18100592124249974810noreply@blogger.com0