Muffin Top

Moving puts quite the stress on a cook, especially one that blogs. Attempting to find new lighting spots, ideal backgrounds, and well in my case… your cooking supplies that are naturally shuffled and shoved ungracefully into your new pantry. And dears, I had a detrimental casualty become known to me last night...

The winds grew cold and misted our once beautiful dreams of consistent spring weather away for the day and I was in desperate need of comfort. Which you know darling readers very well  by now that leads to baking. I wanted something hearty but soft. Morsels that melt in your mouth, texture that tingles the taste buds. Which naturally led me to oatmeal chocolate chip cookies.

Excitedly I grabbed the ingredients, desperately dripped the last of my vanilla stash in the batter and bounded for my cookie sheet to plop the dough and pop in the oven. However, somehow the little sheet grew legs and decided to move to another apartment. Potentially out of neglect. I guess I cannot blame him, I have been a horrible companion over the last couple weeks while moving. RIP loving sheet, I wish you the best in your new home.

This did not deter me though, no worries friends. C’mon, you should know by now I am bit more stubborn than that. The wheels turned and turned, and turned into a brilliant bonbon of an idea. Muffin tin. Cookie batter. Thick, gooey, muffin/cookie concoction. A cooking tool that would essentially keep them intact while they cool too. See past lava like bake messes.

Mini “Muffin” Oatmeal Chocolate Chip Cookies
I don’t know why I haven’t thought to bake cookies in trial in my muffin tin before. I probably could have avoided a lot of oven rack clean up and tears. These little perfections won’t fall apart while dunking in your ice cold glass of almond milk and cooked evenly. I see future chocolate chip “bowls” for ice cream… enjoy.

Ingredients
• 2 cups gluten free flour mix
• 1 tsp baking soda
• 1 ¼ cups organic brown sugar
• Pinch of salt
• 1 ½ sticks butter, melted
• ½ cup organic sugar
• 2 large eggs + 1 yolk
• 2 tbs almond milk
• 2 tsp vanilla extract
• 2 ½ cups old fashioned oats
• 1 ½ cups chocolate chips

Directions
Preheat your oven to 350 F.

In a bowl combine flour, baking soda and salt. Beat your brown sugar, butter, and white sugar in a mixing bowl until creamy. Add in eggs, milk and vanilla extract and beat well. Slowly add in your flour mix, carefully not spilling. If you add all at once you WILL decorate your kitchen.

Remove from the mixer and stir in your oats and chocolate chips.

Form golf size balls and place in greased muffin tin, gently patting down the top.

Bake for about 10 minutes, watching carefully for browning. When tops are lightly golden brown, remove and let cool for 5 minutes.

Pop out with a fork gently and serve with a cool glass of milk. Dunk without abandon.

I may not be sad next icky storm that comes through T-town…you know where I will be.

Blankets & Blueberries

The snow is covering the ground like thick, fluffy blankets. I sit watching it breezily dust my windowsill, curled up with a mug of tea. The fireplace’s heat licks my frosty skin and I allow myself to sink into the smells coming from the kitchen. The wait for homemade baked bread is worth it, and I try to remain patient. Finally my buzzer goes off and I sprint to remove the doughy, pillow top loaf from its warm bed. Blueberry oozes out gently from the crust. I will be lucky if it tastes half as good as it looks. 

I am one very lucky girl. It tasted as beautifully as it looked. Enjoy dear readers.

Blueberry Breakfast Bread

Ingredients

• 1 1/2 cups fresh blueberries
• 1 bag gluten free bread mix (I used Bob Mills)
• 1 yeast packet
• 1 3/4 warm almond milk
• 4 tablespoons butter, melted
• 1/4 cup apple sauce
• 1 large egg, 3 egg whites

Directions
Preheat your oven to 375 degrees F.

In a small bowl mix yeast and warm almond milk. Let stand for about 5-7 minutes until it begins to bubble.

In a mixing bowl add your flour bread mix, butter, apple sauce, yeast and almond milk mixture, and eggs. Mix on medium speed for 3-5 minutes. 

Gently fold in the blueberries and pour dough into a 9x5 bread pan. Cover with foil and multiple towels and place somewhere warm (about 80 degrees F). Let dough rise for 30-40 minutes. With a wet spatula smooth the surface.

Bake for one hour in the oven. Remove and let cool for 10 minutes on a wire rack.

Enjoy!

Simple Chick

After gorging on gingerbread and all the other gluttonous holiday fare, I am ready to embrace my new year’s resolution. I pondered more than usual this time. Last year it was to sweat every day and I enjoyed all the little aspects it brought to my life. I wanted to make sure that this year’s was up to par, and I believe I chose wisely.

Live Simply.

The best things in life are nearest: Breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of right just before you. Then do not grasp at the stars, but do life's plain, common work as it comes, certain that daily duties and daily bread are the sweetest things in life. 
~Robert Louis Stevenson

 

I often get bogged down by daily duties and responsibilities and forget to step back and appreciate that life CAN be simple. Even with all the many expectations and roles we play. I plan to enter each day with this mindset and apply in every area possible. Eating simply, thinking simply, you get the idea.

 

That said here is a simple and healthy recipe to start your new year off right. I saw this on pinterest and have been dying to try it. You can make one serving or fill your whole muffin tin! I like to make ahead meals so the recipe below fills the whole kit and caboodle. Enjoy!

Chick in a Cup

I can’t tell you how simple and delicious this recipe is to make. It seems silly to post something so easy but it was too delightful not to share. The egg was fluffy and poached perfectly in the turkey cup. Two filled me up after a strenous work out, and one made a great afternoon snack! The following makes 9 servings.

Ingredients

·         9 organic free range eggs
·         9 slices organic deli turkey
·         PAM organic olive oil spray
·         Salt and pepper to taste

Directions

Preheat your oven to 375 degrees F.

Lightly spray a muffin tin with olive oil. Line the cups with one slice of deli meat. Crack one egg carefully into the turkey cup, and dust with salt and pepper. I sprinkled a little Cajun seasoning on mine because I enjoy a little kick in the morning!

Bake for 20 minutes, remove, and let cool for about 5 minutes.

Pop out and enjoy! Happy New Year!

You Can't Catch Me

Winter chills brought out the recluse in me so excuse the lapse of lyrical lines from me dear readers. Many mugs of mulled cider were made and the fireplace cooed with flames around the clock. But I am back in business so to speak and kicking it off with a delightful treat. It wasn’t long before cabin fever came knocking and I began chasing imaginary gingerbread men around the abode. With my sanity restored enough to be allowed near my kitchen appliances I caught that little ginger and mashed him into a mouthwatering, buttery button of comfort. Oh the things I do for you.

So before you start “resolutioning”, dig into one of these beauties and savor the last sugary morsels of 2012. Happy New Year my friends, and I toast you with a mug and mushy cookie from my kitchen.

Soft & Slightly Spicy G-Free Gingerbread Cookies

I wouldn't call this cookie waist line friendly, but hey one never hurt right! The spices were bold enough to please our adult taste buds and light enough to not scare away my son. A perfect ending to any holiday meal and definitely a crowd pleaser. Enjoy!

Ingredients

·         1 ¼ cup gluten free all-purpose flour
·         1 tsp ground ginger
·         ½ tsp ground cinnamon
·         ¼ tsp ground cloves
·         ½ tsp baking soda
·         Pinch of kosher salt
·         ¼ cup + 2 tbs margarine, softened
·         ½ cup white sugar
·         1 large egg
·         1 ½ tsp water
·         2 tbs blackstrap molasses
·         1 tbs white sugar (to roll the cookies in)

Directions

Preheat your oven to 350 degrees F. In a bowl sift together your flour, ginger, baking soda, cinnamon, cloves, and salt.

In a large mixing bowl, cream together your margarine and cup of sugar until fluffy. Beat in the egg, then stir in the water and molasses. When combined, slowly add in the flour and spice mixture.

Shape dough into balls, a little smaller than a golf ball size, and roll them in the tablespoon of sugar. Place the cookies a couple inches apart onto an ungreased cookie sheet, and press down slightly to ensure they cook evenly.

Bake for about 8 to 10 minutes. I baked for 9 minutes, pulled from the oven and let them cool on the sheet for 5 minutes before removing them and placing on a plate.

Enjoy with a tall glass of milk! (Almond milk for this gal). Store in an airtight container for the freshest cookies days later.

Indie: 1

Gingerbread man: 0.

Thanks again for reading this year and I look forward to providing you many more gluten free friendly recipes in 2013!

Don't Pretzel My Buttons Mr. Winter

The once bright orange and blood red leaves are fading to earthy browns and littering the lawns. The autumn air is crisper, hinting of colder days to come. Our evening walks are now accompanied by big puffs of wispy breaths, smoking the air in between us. I found myself in shock yesterday, realizing that my favorite month is on its way out, waving its bare boned branches in farewell.

I am not ready to let go though. Stubbornly I sorted my mourning thoughts and dug into my cabinets, fishing out ingredients to soothe my aching soul. A recipe that fights back at the notion that winter is pushing its way in. And what says October more than a piping hot pretzel, sprinkled with salt, melting in your mouth?

Flour caked my pants all afternoon and dough clung under my nails. The courtyard doors were sprung open, but I dared not shiver and admit defeat. No, this last October Sunday afternoon would not be tainted by the north winds. Even if it meant I baked in my earmuffs.

Rosemary and Sea Salt Pretzels
Adapted from TwoPeasandTheirPod
This is my first foray into gluten free pretzels and I must admit it was quite a challenge. Sunday afternoons are recommended as it is a long process to make them. I boiled one batch before baking and made them into pretzel “bites”, and the other batch I curled and shaped straight to the pan. The non-boiled pretzels tasted more like bread, while the boiled and more of a pretzel consistency. Both were nonetheless delicious, especially dunked in spicy mustard. Enjoy!

Ingredients
• 1 1/2 cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast (2 1/4 teaspoons)
• 3 ounces unsalted butter, melted
• 2 1/2 teaspoons sea salt
• 5 cups all-purpose gluten free flour (I used Bob’s)
• 2 tablespoons chopped fresh rosemary
• Canola oil, to grease bowl
• 3 quarts water (if boiling)
• 2/3 cups baking soda (if boiling)
• 1 whole egg, beaten with 1 tablespoon cold water
• Coarse sea salt

Directions
In the bowl of your mixer combine first four ingredients (water, sugar, yeast, and butter) with a dough hook. Let sit for 5 minutes.

In a bowl whisk sea salt, flour, and rosemary and slowly add to the bowl on low speed. Increase your speed and knead until the dough sticks together and pulls away from the bowl. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Lightly coat a large bowl with canola oil and add your dough ball. Cover with multiple towels, and place in a warm dry place for the dough to rise. I let mine rise for one hour.

Preheat your oven to 425 degrees F.

Remove dough and divide into 6-8 pieces, depending on how large you want your pretzels. Shape by crossing the right side over the left, than left over right. Flip ends up.

Place on baking sheet. Whisk the egg with 1 tbs of water, and brush over the tops of the pretzels. This will give them a nice golden glow. Sprinkle liberally with sea salt.

Bake for about 15-17 minutes, or until golden brown. Serve warm with spicy mustard!

If boiling:

Bring the water to a boil in a large pot. Add baking soda, slowly. Divide dough into “bites”. Submerge pretzels for 30 seconds than place on baking sheet. Be careful when removing as the dough is very flimsy!

Follow instructions for baking above.

Pumpkin Please

Fall is by far my favorite season, and with the crisp leaves crunching under the soles of my boots, I feel like taking a walk in a new direction. A direction that involves more deep breathes of brisk morning air, more meditation, more time carved out for family, and more cooking.

Obviously the last bit is where you’re supposed to be excited. I know it’s been a while since my last post and I could throw a million excuses at you, but instead I shall throw you a recipe that makes up for lost time. And what do you know, it happens to incorporate my favorite fall ingredient…pumpkin.


The last few weeks I have been drooling over a local café’s pumpkin cookies. Queenies, a small shop housing big seasonal flavors in Utica Square, has been a favorite drop in lunch spot for me since high school, so it was no surprise that I was inspired by all their fabulous fall treats. Unfortunately their pumpkin cookies aren't kind to the g-free tummy so I was once again on a mission to sate my sweet tooth.

I probably searched for an hour yesterday for a recipe that I could easily adapt gluten free without a bunch of substitutes. I've honestly always been a little leary of recipes involving ingredients like xanthum gum or 8 different flours. After a long search I settled on a couple recipes to adapt from...and then I bought my first can of pumpkin of the season, shocked that it just purchased. Usually by now the stuff is in permanent stock in my pantry.

I am not claiming this recipe to be “healthy” dear readers, but we all need a treat or two every now and then right? I am sure you are hoarding halloween candies in your households so a little butter and sugar won't hurt. Just go for a long walk in the wispy autumn wind afterwards!

I decided to test the recipe on my husband and son without letting them know it was gluten free to get a true response. They both scarfed down a few within minutes so I think that gives you an honest answer. They were pretty astonished when I revealed my little secret, and then promptly both helped themselves to another. My co workers had praise as well, and I do believe I will be repeating this for them very soon.

Pumpkin Cookies with Cream Cheese Frosting
These cookies turned out cakey, almost to a muffin top consistency. Fluffy and rich inside and topped with smooth icing helps them glide down easily, and the pumpkin and spice bring all the delicious flavors of fall to your taste buds. Try and eat just one, I dare you. My son loved them without icing, but everyone else doted on them with icing. You should definitely try both! Recipe adapted from Very Best Baking.

Ingredients
• 2 ½ cups bob’s gluten free flour mix
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp ground nutmeg
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 ½ cups baker’s sugar
• ½ cup butter, softened
• 1 can organic pumpkin
• 1 large egg
• 1 tsp organic vanilla extract
• Gluten free cream cheese frosting (optional)

Directions

Preheat your oven to 350F.

In a mixing bowl whisk together all dry ingredients (spices, baking soda, powder, and flour) and set aside.

With a mixer, cream together butter and sugar until fluffy. Add in egg, pumpkin, and vanilla and beat until combined. Slowly add in dry mixture until fully combined. Your batter will be pretty sticky so you may have to scrape down the sides every so often.

Spoon batter onto cookie sheets and lightly press down. This will ensure the middle cooks all the way and allow you to create form to the cookie.

I baked there batches of a dozen at a time, for about 13-15 minutes. Watch the edges of the cookies and pull when they are slightly golden brown.

Let cool completely, then ice with your favorite cream cheese frosting!

Eureka!

I get overexcited over pretty simple things, maybe to the point of embarrassment to those around me. I often catch myself overly panting and awkwardly commenting to myself when these periods of overwhelming elation happen. Case in point, the blueberry sale at whole foods yesterday. It was a “EUREKA” highlight and apparently my subconscious decided she had to celebrate publicly.


Let me paint a picture for you. I had been aimlessly wandering around the store prior to the eureka occurrence, pondering what kind of birthday cake I was going to make for my neighbor, and dear friend. It had to be quick. It had to be delicious. And, it had to be gluten free. Does anybody else feel the desperation that manifested itself while I mulled over these monstrous demands?

Ok, maybe not monstrous, but last second miracles rarely turn out as well as this did. I fist pumped the gluten free gods after this one.

I digress. After grabbing Pamela’s gluten free cake mix (yes I had to cheat friends, don’t judge), I found myself trying to find solace in the produce section. And there they were. Carton after carton stacked delicately upon wooden crates and screaming, “Here I am! Use ME in you cake and all your troubles will melt away.” I may have hit the point of frantic delirious cook at this point. Blueberries. Bright, juicy, unbelievable plump blueberries. The saliva pooled in my anxious dry mouth, and I began to tremble with excitement. Lemon zest, blueberries, whipped vanilla icing… perfection. And to pack in a real punch, and feed the crowd, I decided it had to be two layers. Yes, I embraced insanity and it never tasted so good.

Lemon Blueberry Gluten Free Cake
I have always liked how moist Pamela’s gluten free cake mix turns out for me. I am excited to try this recipe subbing my own almond flour mix next time, but trust me don’t overlook this recipe. The cakes stacked with fluffy delight on top of one another and burst with sweet blueberry and fresh lemony flavor.

Ingredients
• 1 bag Pamela’s gluten free vanilla cake mix
• 1 pint blueberries
• Zest of one large lemon
• ½ large lemon, squeezed
• 4 eggs
• 1/3 cup vegetable oil
• ¼ cup water

Directions
Preheat your oven to 350F. Grease two round cake pans.

In a large mixing bowl combine all ingredients except blueberries and mix well. Do not over mix. Gently fold in your blueberries. Pour evenly into the 2 pans.

Bake for 20-23 minutes. Cool for 10 minutes at least before transferring to stack. I made the cakes at lunch and let them settle and cool in the pans for a couple hours.

To assemble, tip first cake onto serving dish. Gently pat a thin layer of vanilla, whipped with a little lemon zest, icing over the top. Place second cake on top, and gently press down to help it stick. Lightly cover the top of the cake with another layer of icing. Add blueberries for decoration if you wish.

I let mine sit in the fridge until it was time to serve which helped it not crumble, and keep moist.

Cuckoo for Coconuts

Reggae fest was recently in town so of course you know what WE did… throw a Jamaican pre-party mon! You know I will find any excuse to throw a theme party and entertain.

The smells of jerk wafted into my house into the wee hours as we visited over red stripes and rum punch. Sticky plantains and syrupy pineapple bits clung to our fingers but apparently didn’t sate the all of our sweet toothed guests. Enter the coconut peanut butter cookie.

Between the fruit bowl and punch I knew that it was quite possible I would be creating an angry sugar crashed mob but that didn’t stop me. As scorching as it was, I still wanted to bake. I was a stubborn little Indie in a dread wig rolling giant clumps of peanut butter and coconut in her kitchen. I promise you this idea came prior to the rum punch drinking.

This cookie was perfect for the occasion and simple to make. I had some guests say they didn’t like coconut and were surprised to find that maybe there was an exception to their preconceived opinion. I can't say I wasn't happy to have a few left over to treat myself the next day though! You know how it is when you entertain, you forget to serve yourself sometimes.

Coconut & PB Cookies
These little gems don’t require any funky flour mix! They are simply gluten free and definitely finger lickin’. The coconut lightly toasts on top and gives a crunchy texture to the very smooth melt in your mouth cookie. I doubled the recipe below since I was feeding an army of rambunctious reggae guests but the original makes plenty for the family!

Ingredients

• 1 cup creamy, natural peanut butter

• ¾ cup sugar

• 1 tsp baking soda

• 1 large egg

• Dash of organic vanilla

• Pinch of salt

• ½ cup shredded coconut, plus more for sprinkling

Directions

Preheat your oven to 350°F.
In a mixer beat your egg, sugar, baking soda and vanilla. Add your peanut butter and mix until combined.

Remove from the mixer and fold in coconut. Lightly wet your hands and form golf size dough balls. Place on a non stick cookie sheet and lightly flatten. Sprinkle coconut on top for a nice crunch.

Bake for 15-17 minutes depending on how gooey you like your cookies. I pulled mine right before 17 and let cool for 10 minutes.

Did they taste delicious? YA MON!

Paleo...So Easy A Caveman Could Do It

Knock Knock.

Who's there?

Banana.

Banana who?

It was a long holiday weekend of bright sunshine, bubbly company, and boisterous surroundings. To say we were exhausted yesterday would be a gross understatement. My dear husband, sun crisped back and all, spent the day on the golf course so naturally I was responsible for the clean up/organization of our house. Typical. However, it was worth the recipe that sparked when I began to put away our leftover food stash. Loads of bananas, walnuts, and honey crowded the counter, provoking my creating juices. Apparently my body was weak but not my cooking drive. Lucky for you and for me dear readers.


I wanted to bake something simple, healthy, with clean ingredients. Obviously gluten free muffins don’t fall into any of those categories for me usually (especially simple) but that is the first thing that came to my mind. A banana base, almond flour boost, and spiced burst of flavor.

For you dedicated cross fit friends of mine, these puppies are for you too! They are “paleo” and gluten free. Maybe I need to exhaust myself in the sun and lake waters more often if this is what comes of it.

Banana Nut Muffins
Adapted from With Style & Grace
These paleo and gluten free muffins are so easy a caveman could do it! They had a great texture and melted in my mouth. I didn't even think they needed any butter or other additions. I know what my new breakfast go to is going to be now! Makes 12 muffins.

Ingredients
• 1/2 cup almond flour
• 1 tbs ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons whole flaxseed
• 1 tsp of nutmeg
• 1 tsp of salt
• 2 very ripe bananas, mashed
• 2 eggs, room temperature
• 1-2 tablespoons organic honey
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon organic vanilla extract
• 1/3 chopped walnuts

Directions
Preheat your oven to 375 F.

Combine all dry ingredients, except walnuts, in a large bowl.
In a separate bowl mash your bananas well with a fork. Add in all wet ingredients to the bananas and mix well.

Add your wet ingredients to the dry ingredient bowl and combine well. Do not over mix!
Fold in your pecans. Spoon batter into a lined 12 cup muffin pan, about ¾ of the way full.

Bake for about 20-23 minutes. Remove and let cool for 10 minutes.

ENJOY!

Christmas Carols & Candy Cane Crumbles

Ah the holidays are upon us. I have Christmas music blaring from all speakers of my house, car, and office and am burning down my multiple pine scented candles to the bare bottom. My kettle is brimming with Christmas teas and my fridge busting with Christmas brew. But amidst the poinsettia laden playground in my house, is a more prominent tradition…making sweet, after sweet, after sweet. Christmas cookies, candies, and cakes are swarming my recipe box. This is the way I like to spread my Christmas cheer!

As I believe I mentioned before, fate brought a couple of gluten free, Greek neighbors when we moved. Crazy right? Myrsini has been helping me brush up on my Greek and I am helping her map through America’s maze of gluten free recipes, blogs, and books. We planned to meet last weekend to go Christmas shopping for her house and decorate with all the bulbs and baubles of the holiday. A couple stops and bursting shopping bags later we arrived back at her house armed with holiday gear. Since it was a Friday afternoon, we were setting up Christmas décor, and my 7 year old was feigning for weekend sugar, we knew we had to make some sort of treat. Bonus of a gluten free Greek neighbor? A ready made gluten free brownie mix to play with together.

While I trimmed the tree, my neighbor Myrsini and my son Mitch got to working on the brownies. It would be my first foray with Pamela’s gluten free brownie mix and I was eager to taste test! They decided that they were going to make mini brownie cupcakes, a concoction that was formed in Mitch’s brain and concurred with Myrsini’s direction in the kitchen. The highlight was the two trying to figure out why the dough looked dry…they skipped the oil and water part of the directions. No worries, the blonde saved the day!

Topping the Tree with our neighbor!

After much hand mixing, throwing of dough, dotting each other’s noses, and much taste testing, we patted the mix into Winnie the pooh baking cups, and let them rest peacefully in the oven.

I have never put brownie mix into baking cups but i have to admit it was one of the best/least messy gluten free baking experiences I have ever had. Well, at least the time in the oven…I suppose I cannot discount the before and after bouts of hilarity.

Case in point, Pamela’s brownie mix was deliciously delivered in muffin cups. Some mixes can get gritty but I have always had success with Pamela's mixes. The brownies were crammed with sweet chocolate taste, and had the perfect dense and moist texture. Baking them in individual cups made them easy to serve and kept me from devouring half the pan (it's bad to do that right? right?) It didn't stop me from licking the bowl though. And spoon. And dough off my nose. Sshh don't tell Santa.

I think I will be recreating them this weekend with maybe chocolate icing and candy cane crumbles…Who’s with me!?

Prones & Cake

I will not call myself careless or irresponsible. I prefer saying I am prone to my flaws like it isn’t something I can necessarily help. I am currently prone to accidents (those walls move and that carpet jumps up when I walk), losing things (I KNOW I set it right there), OCD tendencies (those spots on the counter multiply against me), and well I am sure some other things. However, when one of my “prones” turns into a devastating situation that I somehow miraculously recover from or learn a lesson, I make sure it doesn’t reoccur. Those “prones” are funny like that huh?

Where am I going with this? My losing things prone (I am kind of making a new noun here but I think it works for this piece. Feel free to borrow) got me in a huge mess today. I thought I lost my engagement ring. I don’t think I have ever been so distraught. I couldn’t fathom how something so priceless, so irreplaceable was gone.

After turning everything in my world upside down over a something that turned my life right side up, it was found. It’s a crazy story, but hey, I know you’ve come to this blog for the food. Which I don’t blame you ‘cause I kind of enjoy it myself. So I’ll get to the goods.

When Greeks lose something we pray to St. Fanourios to help us find it. I am not kidding you, it works. As thanks we bake a cake. I know it’s a shocker that us Greeks decided to lope eating into this mix. But all the more reason to break out the pans and preheat the oven. And as you might have guessed, the recipe is very old and so not gluten free. That won’t stop me from giving thanks!

I crossed my fingers that my gluten free “thanks for helping me find my ring due to my losing things prone” wouldn’t fall short. That blessed dude found something very dear to my heart.

I think I would have made ol’ Fanourios proud and would have loved to share a slice with him. It was a last second cake so easy substitutions were necessary. It kind of had a sponge-like texture if you will. My husband had a slice, I had a slice, and then our new neighbors popped in as a surprise and enjoyed it as well! Get this…they’re Greek too!

Welcome to America Myrsini!

Here is the original recipe that I based mine on. Surely he wouldn’t want me to bake a cake and not eat it right? My fanouropita is below!

http://www.sprint.net.au/~corners/Aug97/StFanourios.html


Gluten Free Fanouropita (cinnamon, walnut cake)

Ingredients

• 3 ½ cups gluten free flour mix (I used Pamela’s baking mix)
• 1 tbs vanilla
• 1 tbs cinnamon
• 12 tbs orange juice
• ¾ cup vegetable oil
• ½ cup water
• 2 tbs organic sugar
• ½ cup grated lemon peel
• ½ cup chopped walnuts

Directions

In a large bowl combine your gluten free flour mix and cinnamon.

In a medium bowl beat oil, sugar, orange juice, lemon peel, and water. Add to the flour mix and beat very well. Fold in your walnuts.

Grease a medium round pan (I used earth balance) and pour in the batter.

Bake at 350 F for 30-40 minutes, or until the top is golden brown or when your toothpick comes out clean when inserted into the middle of the cake.

Remove and let cool for 10-15 minutes. Say an extra little thanks to that wonderful Saint that helped you with your lose things prone.

Plate, slice, and chow! Add a little dusting of confectioner’s sugar on top if you so please. My husband isn’t a huge fan so I omitted.

*It is said the cake tastes best if left for 24 hours, but who on earth can wait THAT long? Hehe

The King's Peanut Butter Cookies

“I’ll sing you a story of a silly young king

Who played with the world at the end of a string,
But he only loved one single thing --
And that was just a peanut-butter sandwich.”
Shel Silverstein’s Peanut Butter Sandwich

Better bow down!

There is something quite childlike about peanut butter. I used to eat enough peanut butter sandwiches to rival Shel Silverstein’s king who ate his mouth shut. I could easily devour half a jar in a sitting, heaping creamy ribbons around soup spoons. I digress. Clearly I adored and adore to the stuff. So when I saw Elana from Elana’s Pantry post PB&J thumbprints I giggled in immature delight as the hunger butterflies fluttered in my tummy. I knew what sweet ending would sate my peanut butter fever.

That night after a delicious open faced veggie burger, yes those little patties are flying out of my freezer and flocking to my plate this week, I decided I had to change up our savory palates and pile on some peanut butter. I flipped Elana’s recipe out of my purse and begin to gather the ingredients. Alas, I did not have any decent jam or jelly though. I felt my heart sink into my stomach slightly. Pride and persistence made my eyes leap through the ingredients I did have and what I did have was plenty of peanut butter. No shame in a simple peanut butter cookie…

Maybe I was thwarted by the “chopped” episode in the background but I wanted to give myself an on the spot challenge. A peanut butter cookie that was 5 ingredients, vegan, gluten free, flourless, and could be enjoyed in 10 minutes (not including cooling). Mission. Accomplished.

These PB puppies were plump and decadent, melting into delicious morsels as soon as you popped it into you mouth. I had to show some serious restraint dear readers as I am sure you will too. I dedicate these cookies to the king, whose royal passion for peanut butter held me captive in its verses while I clutched my many childhood peanut butter sandwiches.

The King’s Peanut Butter Cookies

Ingredients
• 1 cup smooth (or crunchy if you wish) Peanut Butter
• ½ organic brown sugar
• 1 tbs organic vanilla
• 1 tsp baking soda
• Flax egg (1 tbs ground flax seed + 2.5 tbs warm water)

Instructions
Preheat your oven to 350F.Mix your flax egg in a small bowl and let sit for 10 minutes.

Combine all your ingredients in a large bowl and mix until thoroughly combined. Line a baking sheet with parchment paper. Form 12, 1 inch balls of dough and place them on the sheet. Do not flatten! Put that fork down and step away…I did sptinkle a teeny but of kosher salt on the top which yes I know technically makes it "6" ingredients but I am sure you can forgive me hehe.

Bake for 8-10 minutes until lightly golden brown and the cookies look “set”. Take them out and let cool for at least 10 minutes. The longer the better. They will continue to slightly cook on the sheet so do not worry if they don’t look done when you pull them out.

Plate and enjoy! I popped half in the freezer and enjoyed them last night. I highly suggest doing this if you have any left to save!
I made one dozen and saved the rest of the dough for future craving (tomorrow).

You can find Elana's Peanut Buttter and Jelly Recipe here: http://www.elanaspantry.com/

“A puff of dust, a screech, a squeak --
The king’s jaw opened with a creak.
And then in voice so faint and weak --
The first words that they heard him speak
Were, “How about a peanut-butter sandwich?”

Shel Silverstein’s Peanut Butter Sandwich

Dairy Free Delight

My husband’s family loves brownies and cookies. I have been trying to focus and perfect my baking again, a love affair that seems to have jumped back from hiatus. You can knock me down but I’ll get back up! This sweet toothed inlaws, hubby/determined gluten free baker relationship has been working out well!

I saw an interesting brownie recipe on Elana’s Pantry the other day. Flourless Chocolate Chip Brownies. I have seen flourless cake and such and thought, hey, why not? I loved that the big ingredient was a whole jar of almond butter! Nothing processed, no artificial sugars, just a simple treat. Gluten Free and Dairy Free.

I made a couple changes to the recipe (shocker I know) but decided to keep the eggs for the first round since I have never attempted any recipe like this before. I plan on perfecting a vegan version soon. Here is Elana’s recipe: Elana's Pantry Chocolate Chip Brownies

Flourless Chocolate Chip Brownies

Ingredients

• 1 (16) ounce jar smooth almond butter
• 2 eggs
• 1 1/2 cups agave nectar
• 1 tablespoon organic vanilla extract
• ½ cup cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup vegan dark chocolate chips

Directions:

Preheat your oven to 325F. Grease a 9x13 baking dish (I used Earth Balance).
In a large bowl, blend almond butter until smooth with a hand/immersion blender. Add eggs and blend well then slowly add in agave and vanilla. Add cocoa powder, salt and baking soda and blend until combined. Fold in chocolate chips. The batter was VERY THICK but hey, it’s an arm workout!

Pour batter into baking dish and spread evenly. I taste tested of course and found it to be very delicious! Bake for 35 minutes.

Remove and let cool for at least 15-20 minutes.

THOUGHTS:

My husband said that they were delicious but a little on the dry side and could maybe use frosting on top. My mother in law likes hers “more dry” and said they were very tasty.

I thought they were pretty good. Simple flavors but I do agree they could be a bit more moist. I will work on that! They rose well in the oven and were a perfect thickness. I think some vanilla vegan ice cream on top would make ALL the difference ;)

I will play around with the recipe more to accomplish a moist, vegan version. Any suggestions???

The Betty Crocker Baker’s Challenge Gluten Free Recipe Contest

As my first gluten free contest is winding down I am excited to announce that I already have another lined up! I received an email last week about entering The Betty Crocker Baker’s Challenge Gluten Free Recipe Contest.


Woo. That is a mouthful. And I hope I will be serving you dear readers up a delicious gluten free mouthful of holiday goodness here soon. I have been brainstorming and a few goodies have popped in my noggin over the weekend. I am back to the lab (well um, my in-laws kitchen) and will share my recipe closer to entry! Time to expand that dessert or bread category on my recipe page…

So…Hold the gluten, grab your aprons, and start your ovens! The Betty Crocker Baker’s Challenge Gluten Free Recipe Contest, Betty Crocker’s first ever gluten free recipe contest, is now open for entries!

From now through June 30, 2011, gluten free bakers can enter online at:

www.glutenfreely.com/bakerschallenge

For the chance to win the grand prize of $5,000. Using any Betty Crocker Gluten Free dessert mix or Bisquick Gluten Free, entrants will be challenged to create an original gluten free holiday-themed appetizer, bread, or dessert recipe, and will be judged on five key categories including:

• Taste
• Creativity
• Ease of preparation
• Consumer appeal
• Appearance

Tell one, tell all about this contest and opportunity, and I’ll tell you my recipe once refined and submitted. I am excited to take on another challenge with a new gluten free product. Oh oven please don't fail me now...the challenge is on!

Black Bean Brownies

I know what you are thinking…this GF Indie has gone mad and all those veggies have finally gone to her head. Why would I EVER put black beans in my brownies?? Believe me I was there. And in this case, seeing isn’t believing. Tasting is believing. If you are looking for a healthy, nutritious, and fudgy brownie then you HAVE to try these! My first go around did come out a bit too fudgy consistency, if there is such thing, so I think a little flour, a chia egg, and some more oats will be in order for next round. I also need to use a smaller square pan vs longer pan. Small set back from living with the rents while we build our house. Trial and error. But tasty trial and errors. I am happy to make them again! Which quite possibly might be tonight since I may have gobbled up the first batch already…

Oh and confession: I thought about renaming them yummy poo brownies because that is what my husband said they looked like (not tasted like mind you) but I figured if I was going to convince you readers to try them, that probably wouldn't be the best way...

Black Bean Brownies

Ingredients

• 15 ounces black beans, drained and rinsed
• 2 whole bananas, chopped
• 1/3 cup agave nectar
• 1/4 cup unsweetened cocoa
• 1 tbs ground cinnamon
• 1 tsp organic vanilla extract
• 1/4 cup raw sugar
• 1/2 cup instant oats

Directions

Preheat your oven to 350 F. Grease an 8x8 pan and set aside. Combine all ingredients, except oats (unless you used raw oats like I did) in a food processor. Blend until smooth, scrapping sides as needed. Stir in your oats (if using instant) and pour batter into the pan.


Bake for approx 30 minutes. I used a longer pan instead of square so my baked quicker. Let cool before slicing. Pop in the fridge or freezer for an easy treat!!

*Recipe adapted from HappyHerbivore

Food For Thought

The other day I received an email from Rudi’s Organic Gluten Free Bakery…

“Dear Heidi:

I see that you blog about gluten-free food options, and I wanted to reach out to you on behalf of Rudi’s Gluten-Free Bakery. I hope you have already heard of our gluten-free breads! If not, I’d love to introduce you to them.

Rudi’s Gluten-Free Bakery was launched by Boulder, Colo.-based Rudi’s Organic Bakery. Rudi’s leveraged its more than 30-year heritage of making better, brighter breads to create a line of gluten-free products that look, taste and feel like regular bread, and that contain only the highest quality, wholesome, all-natural ingredients. Rudi’s Gluten-Free breads are certified gluten-free and carry the Gluten-Free Certification Organization’s (GFCO) recognizable GF symbol.

As a gluten-free blogger, we would like to send you a package complete with bread samples and Rudi’s gear.”

I was thrilled! I was going to get to try new bread and share the experience and my personal review with YOU dear readers. I have written about quite a few different gluten free breads so I was anxious to take a bite into something new. I had seen their products at Whole Foods but not anything from their gluten free line.

The package arrived about a week later.

I was anxious to see what goodies lay inside!

Special Gluten Free Delivery!

Opening the box...are you feeling the anxiousness that I felt?!

See now that was worth the wait wasn't it? They sent me their gluten free multigrain bread to try as well as a little sandwich holder. I was a bit smitten with it all.

(Yes, I realize it's just bread but it's the thought!)

Anyhoo, I immediately took out a piece and dug in. Plain. Nothing to hide or mask any flavors. And I have to tell you, it didn't need anything on top. It was rich, fluffy, buttery... If I may be so bold, the best gluten free bread I have ever had. Honestly. I haven't had non gluten free bread in a while though so I wanted to make sure that my judgement wasn't clouded. I gave out some pieces around the office without telling them that it was gluten free and everyone LOVED it! I couldn't wait to bring it home to my husband and son. Surprisingly my son, who is not gluten free, usually prefers my bread. What can I say, the boy has taste!

Shortly after, I received another email from their marketing manager informing me about their mission with the bakery and what they strive to do with their campaign. I was captivated and was immediately eager to share the news. She informed me that soon I would be receiving a special package from them announcing a program we just launched to support the National Foundation for Celiac Awareness (NFCA).

Here is some food for thought from Rudi’s Organic Gluten Free Bakery:

“As you may know, there are an estimated 3 million people in the U.S. suffering from celiac disease, yet only 160,000 are diagnosed. We’re pleased to announce that Rudi’s Gluten-Free Bakery is working with NFCA to support education for the diagnosis of celiac disease, with our new Spread the Bread charitable program, which launched in late December.

For every dollar coupon downloaded, Rudi’s Gluten-Free Bakery will give a dollar to the NFCA, up to $20,000, to help in its efforts to better educate physicians in the diagnosis of celiac disease. Coupons are available on the Rudi’s Gluten-Free Bakery website and Facebook page.

We are also proud to announce the launch of our new Rudi’s Gluten-Free Bakery website. We hope this new website will provide all the detail you could need about our new gluten-free breads – from product ingredients and nutrition facts to local availability – as well as helpful information about local gluten-free events, a variety of gluten-free recipes, links to our partners and educational resources, including NFCA, the Gluten Intolerance Group, Celiac Sprue Association and Celiac Disease Foundation.

In addition to the website, we’ve also launched a new blog, Baked on the Bright Side, where we’ll be providing all of the latest news on Rudi’s Gluten-Free Bakery and the gluten-free community. We’re eager to hear what you think of the blog and website!”

Gluten Free or not, you should try this bread! And hey, it's a buck off and you'll be contributing to a good cause. It's a new year and a great way to start off with some new good deeds.

Oh and in case you haven't guessed, recipes with this bread are soon to follow this post!!

New No Bake Memory

There is always that cookie that reminds you of your Yiayia’s (grandmother’s) house. That cookie that sparks so many memories. Whether you made it with just her, or with your mum, or your cousins, or occasionally if you were feeling nice, your little sister. Have it in your head? Are the sweet smells swarming around you as you read these words?

THAT cookie for me would be No Bake Oatmeal Cookies.

I remember the smells and sounds of her kitchen while we prepped and prepared these sweet little gems. We would anxiously circle my Yiayia while she stirred the peanut butter and chocolate, her always grabbing the oats at just the right time. We would anxiously grab our spoons and clump the mixture onto wax paper, our breaths growing quicker as we tried and get the cookies on before they cooled in the pot. After the stressful task of dolloping we would enjoy the bits of batter that stuck to our spoons. Then we waited. I cannot say patiently because inevitably one of us would end up with chocolate dipped fingertips from ‘testing’ to see if they had dried. Anyone who has made these know that you can visually tell when they have dried on the wax paper but we pretended that we didn’t of course.

Unfortunately my friends, when I have made these mementos outside of my Yiayia’s kitchen it’s just not the same. Maybe the memories that were created in her kitchen are so closely attached to that recipe that nothing can really compare. All the more reason to create something just as memorable though right? And lucky for me, one of the blogs I follow posted a no bake vegan almond butter chew recipe for me to try. Only 5 ingredients and 5 minutes of my time. Which was perfect timing for me because my son had a sleepover and I had to sate their sweet tooth cravings STAT. Trust me, if two hyper first graders demand sugar, you provide sugar. Unless you have a death wish.

I varied from “oh she glows” blog’s recipe slightly in ingredients but obviously our directions our the same.

Here is the link to her recipe:
http://ohsheglows.com/2011/01/05/5-minute-5-ingredient-no-bake-almond-butter-chews/

No Bake Vegan Almond Butter Chews

•1/4 cup chunky all-natural almond butter
•1 ½ tsp pure vanilla extract
•1 cup rice crisp cereal – I used Nature Path’s Organic Koala Crisp
•3 tbsp organic brown rice syrup
•2 tbs chopped bittersweet organic chocolate – I found a small container in the produce section of whole foods that was delicious!

Line a plate with parchment paper. In a medium sized bowl, stir together the almond butter,

brown rice syrup, and vanilla. Microwave on high for 45 seconds. Stir well and immediately add in the rice crisp cereal and chocolate. Stir until all the cereal is well coated.
Wet your hands thoroughly and shape the mixture into ‘golf-balls’. Press mixture together firmly so it will hold. Wet hands after each ball is formed so the mixture will not stick to your hands. Trust me you need to do this or you will make a sticky mess. Plus it makes it so much easier to form the cookies.

Place the balls onto parchment paper and freeze for 10 minutes. You can keep these chews in the freezer in a sealed container. I really enjoy them straight from the freezer. They remain nice and chewy.
Her blog Makes 7 golf-ball sized chews. I somehow managed 10-12 chews but I tend to not exactly measure my ingredients. Guilty… but I ended up with more chews so we aren’t complaining!