tag:blogger.com,1999:blog-16462475922044455882024-03-05T11:16:26.186-08:00Delicious Gluten Free BakingRecipes so good, you won't know what you're missing!Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-1646247592204445588.post-65888287126564288562011-04-04T09:22:00.000-07:002011-04-04T09:40:33.983-07:00Gluten Free Cornbread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuRQWPNU1JS26uVidgRmIV-wyJ2zyOpOQFUGMo5JvlvL71A1uNAXbjvoEd_JExcvrwFN-c1Nf0qXoMibz_cU0nH7u0OkWhCbKz2-d07r225L8SktmraiwEcSSvHPU5aMIPnxnwqG9AmOC/s1600/IMG_6188.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuRQWPNU1JS26uVidgRmIV-wyJ2zyOpOQFUGMo5JvlvL71A1uNAXbjvoEd_JExcvrwFN-c1Nf0qXoMibz_cU0nH7u0OkWhCbKz2-d07r225L8SktmraiwEcSSvHPU5aMIPnxnwqG9AmOC/s320/IMG_6188.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591764850356654018" /></a><span class="Apple-style-span" style="color:#666666;">We like a sweeter cornbread, so this is doused in warm butter and honey. Tonight we had chili and cornbread because it is my husband's favorite. If you haven't seen <a href="http://www.rachaelrayshow.com/food/recipes/cheesy-tater-topped-chili/">Rachel Ray's beer chili recipe</a>, check it out- it's amazing. I only had Bud Light and not a stout beer, but it was still great. Back to the cornbread...SO good. It is VERY difficult to tell this is gluten free. Our kids</span><div><span class="Apple-style-span" style="color:#666666;">fight over this, which means you definitely need to try it!</span></div><div><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#666666;">Gluten Free Cornbread</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">1 cup <a href="http://www.julesglutenfree.com/">Jules</a> or other all purpose gf flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">3/4 cup cornmeal</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">3 T. sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">2 1/2 t. baking powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">3/4 t. salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">1 T. butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">2 beaten eggs</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">1 cup milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">1/4 cup butter-melted</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">1. Preheat oven to 400 degrees</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">2. Mix dry ingredients and whisk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">3. Mix eggs, milk and 3/4 c. melted butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">4. Mix dry ingredients slowly into wet ingredients until just mixed-do not over stir</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">5. Place the 1 T. butter in your round baking dish and place in hot oven until butter is melted (about 1 minute)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">6. Pour batter into buttered round pan </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">7. Bake 15-20 min. or until a toothpick comes out clean!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;">***I don't recommend using any type of electric mixers...Wooden spoons and spatulas work great and prevent over-mixing which just gets you heavy brick-like baked goods. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#FF6600;">This delicious recipe comes from </span>http://glutenfreemommy.com/</div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com5tag:blogger.com,1999:blog-1646247592204445588.post-59440992047195298112011-03-22T12:22:00.000-07:002011-03-24T08:43:32.196-07:00GF Cinnamon Rolls<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g1PJm2iNV9ehV2a-WQ4XKuqvEJI_bDyDBQ6PApbaDv7o6Rw_feUmHDamFb7t7tYq6N9iH4lDhn0nAzn4cgopzeUxXxdhZ7OFgPusStv2F5282E43aWGCgv7vTl6HsFXn1bs9pfJCfVw4/s1600/IMG_6175.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g1PJm2iNV9ehV2a-WQ4XKuqvEJI_bDyDBQ6PApbaDv7o6Rw_feUmHDamFb7t7tYq6N9iH4lDhn0nAzn4cgopzeUxXxdhZ7OFgPusStv2F5282E43aWGCgv7vTl6HsFXn1bs9pfJCfVw4/s320/IMG_6175.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587018783483822754" /></a><div style="text-align: left;"><br /></div>I think it's the same for all of us. We walk past Cinnabon in the mall and immediately start salivating. What is it with the smell wafting out? Butter, cinnamon, frosting, puffy, soft bread...Take your pick. Last week we passed by Cinnabon and my GF husband almost wept. So I was determined to make a gluten free cinnamon roll that was at least par with Cinnabon. No small feat. This is my very first attempt at GF cinnamon rolls. I think they turned out perfectly! The ONLY thing I would have done differently is to bake them in a smaller pan so they are all touching and kind of bake together. Mine turned out great for making individual servings all perfectly rounded. This is a great recipe and definitely worth the different steps.<div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHX-c-rvSXcAqlYpeOWxEKbAmABBKOdc3B8sfwXdpNjsOZ6XHZ7sFO78_KFnJrFyxsg2npksL_zxsteMofkU-J1AVGsbkMCJqQw8HSqRIALQqHplnVq-FHcQo7cAY0vQQ7wCjOmFjcFhoH/s320/IMG_6104.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587019166808245954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#993399;">I like to use saran wrap to roll out gf dough so it doesn't get sticky.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieop68VfNiguo_H8kzSyJNXmjXGvvfc-soPBEXEYb9Hehi-MP-fCahes65zOGPIkLlaB_ccgc3-33i5gem7sFpR8iODg9_xvcP4MT9KBUMvp1S0TmU68vPYv7sRxtvFOsfqs1kEj0q_Pu7/s320/IMG_6111.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587019414622198306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#993399;">Then you can also use the saran wrap on the bottom to roll the dough.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5r9Ks7XhhT-8e_l2qu8GJaBMqedjPExgGXuezaTfjN2u7RrCIqYpfDvShLY-rh-NvfRf6kQ75kdeLii7RcQG5Z4ZHPvo09fEPmCyYkv1awYTL5MdaLieAk9MZyWmVOe3IybhAQrmzLKe/s320/IMG_6121.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587019606120854658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#993399;">Here the rolls have doubled in size and are ready to bake. I let them sit for about an hour and a half. Again, next time I'll use a smaller pan so they grow together more.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs98ErFpeVHMRgNbecmBl4CZcnyqH_cAK-7n3TFIIvb5X6aC0ucuQiWb-ic77jHD1zQ8v6121l3rL9EN0AAbU_eO8gZUx9h7tH5G_6ozSA2VCQsbefv9xcgl6JD_-WG0ahU-3IcZ2LMf0T/s320/IMG_6130.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587019751609132514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#993399;">This is why you flip the pan out onto your serving platter...The gooey stuff stays on top and dribbles down over the rolls.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimN6zE5XbD9chEhtcqMK1gZrr53rNye4DQ7iAnslDH14UMuDon1_yC3tGTvfiF_yyNld0xcpwhCpwiNX6xQjp-Ec0BfHndAsb0ZAVA2Aj92Hu8qBjCkLNJOP-vJJILSl0viJYXHU1WwpIB/s320/IMG_6094.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587019911677385010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color:#993399;">They smell this good while baking. </span></div></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#993399;"><b>Recipe for GF Cinnamon Rolls</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;"><b>ROLLS:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1/4 c. water (warm for proofing yeast)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1 T sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1 pkt. yeast</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1 t. vanilla</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1 t. salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">2 eggs</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">4 T. melted butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">3/4 c. milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">3 c. GF flour ( I prefer <a href="http://www.julesglutenfree.com/">Jules</a>)</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#993399;">1/4 t. baking powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(153, 51, 153); ">1/4 t. baking soda</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(153, 51, 153); ">***All items should be at room temp.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;"><b>FILLING:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">4 T. melted butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1 c. packed brown sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">2 1/2 T. cinnamon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;"><b>FROSTING:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">3 oz. cream cheese</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1/4 c. butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1 1/2 c. powdered sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1/2 t. vanilla</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1/8 t. salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;"><b>THE HOW TO:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">1. Proof the yeast in warm water with 1 T. sugar about 5 minutes or until good and frothy</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">2. In small bowl whisk together flour, baking soda and baking powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">3. In large mixing bowl, beat vanilla, salt, eggs, melted butter and milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">4. Add yeast mixture, scraping down sides</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">5. Add flour mix little by little until all incorporated</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">6. Line counter top with layer of saran wrap and spray with PAM</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">7. Dough in center and use hands to flatten out, then place second sheet of saran wrap on top and roll into a 10"x 18"-ish rectangle</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">8. Remove top layer of saran wrap (you may not even need it if the dough isn't sticky) and spread with the 4 T. melted butter for the filling.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">9. Mix the brown sugar and cinnamon together in a small bowl and sprinkle over the dough</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">10. Begin rolling on one end of the dough by pulling up the saran wrap under the dough and helping it along.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">11. Slice in 8-10 equal pieces and place in a greased baking dish.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">12. Cover with saran wrap and place in a warm place to allow the dough to rise. It should double in size. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">***Can also put pan into fridge at this point to bake the next day.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">13. Bake at 350 degrees for 25 minutes or until the top and bottom are golden</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">14. Flip out the entire pan onto a serving platter to allow the cinnamon sugar that has run out to coat the top.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">15. Mix up the frosting by blending all together and spread on rolls. You can let them cool first or just glop it on the hot rolls. Either way it's Heaven!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;">Hope you Enjoy!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#993399;"><br /></span></div></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com16tag:blogger.com,1999:blog-1646247592204445588.post-81969290888270309022011-03-01T18:59:00.001-08:002011-03-01T19:35:02.779-08:00GF Orange Chocolate Cake<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxFVQ2eXmKtiIzXjmOWACzQb0TRleBd0rzT2jTmklh9S4IVZ-03zMt6K9BXuYjarktJ8bOLSptZ7J46RHSIB2T_vs1reKmt9srVK8hJfzr7HgjnjBMQDWM2yxR9qVbm3f3-SBPdD653bg/s1600/IMG_4930.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8Tfd02Bwn4ZbzSqcTlqOkyDPREDo1ImsAa4RLp3jR89FXQwt6ITxUGiMgCOCI5qKlbq_7vMtE6kZ9cEj9JJFVLjopvgHnn1uFImMbq5RmbtOcRMrytGljm30WWAaQxjyV5Xk0HMouZ2b/s1600/IMG_6067.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8Tfd02Bwn4ZbzSqcTlqOkyDPREDo1ImsAa4RLp3jR89FXQwt6ITxUGiMgCOCI5qKlbq_7vMtE6kZ9cEj9JJFVLjopvgHnn1uFImMbq5RmbtOcRMrytGljm30WWAaQxjyV5Xk0HMouZ2b/s320/IMG_6067.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579312751174430306" /></a><div style="text-align: center;">Hello again! I promise this blog is still alive. Life has been crazy</div><div style="text-align: center;">for the last couple of months. I really haven't tried any new GF</div><div style="text-align: center;">recipes up until tonight-I've just been resurrecting oldies. But</div><div style="text-align: center;">thanks to one of my bests, Stacy, (see photo at bottom) for sharing</div><div style="text-align: center;">this fabulous recipe with me, I have gotten back on the bloggin' wagon.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">This orange chocolate cake is in one word Fabulous. It also calls for a</div><div style="text-align: center;">crazy amount of orange that will have you going "Whaaaaat?", but</div><div style="text-align: center;">trust the recipe-it tastes delish! If you are a fan of orange and </div><div style="text-align: center;">chocolate together, then this recipe is for you. Try it out for</div><div style="text-align: center;">a dinner party because you can sure fancy it up. Unfortunately I had</div><div style="text-align: center;">to frost it (read glue it) with chocolate after I accidentally dropped the thing and</div><div style="text-align: center;">it split in two. Still delicious. My very discerning crew gobbled it up! Thanks Stace!</div><div style="text-align: center;"><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeAoHLL7hrtujxDaWYFno_fm2_sXbLZmR_ATlIDoYwxX9lUu-Exk9PmGOiApTgUvatrUi7keJNSw7CDQp5PrMVU4AtXpdWYSI6JALz6eT27lK48dXro5DUy92WH6tr_dO9OJu9Oy7wfSk/s320/IMG_6061.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579312171984860162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;">The first thing you do (like 2 or 3 hours before you plan on baking) is</div><div style="text-align: center;">boil 2 large oranges or 3 cute clementines in water for 2 hours. That is</div><div style="text-align: center;">a WEIRD thing to do with oranges!!! Stay with me.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDCY-y0FO4BRIYaq4UqkICPb1Dq9c9X_15CqiMFXkcByLKhbI-Q0_pAewy6e0ByKc2e9hf2Ve_zM_8PuHQJ08HMP2IAmx0OvdNeFTbCBEHnb9mwQAbRIsjXroD3vInfcmIUR06gQPILy0/s1600/IMG_6064.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDCY-y0FO4BRIYaq4UqkICPb1Dq9c9X_15CqiMFXkcByLKhbI-Q0_pAewy6e0ByKc2e9hf2Ve_zM_8PuHQJ08HMP2IAmx0OvdNeFTbCBEHnb9mwQAbRIsjXroD3vInfcmIUR06gQPILy0/s320/IMG_6064.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579312663924177314" /></a><br /></div><div style="text-align: center;">Aaaaand, then you pulverize those softened oranges in your food </div><div style="text-align: center;">processor. Peel, pith, juice, everything. (But the seeds). We are</div><div style="text-align: center;">talking serious orange flavor here.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSg68Kx223Wo5IQt3WoJ_en85cXhczAXOLBtQ1gW_cKq9QnhP24QqhLD32y5kSbHwC_mQdIcB8FRV0VwTEyUJS6x04g6_ZWra3uwb_pZJfQ3w4a8UNOzDkRznvNWXiH-RAfXQvhY5gp3nV/s1600/IMG_6062.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSg68Kx223Wo5IQt3WoJ_en85cXhczAXOLBtQ1gW_cKq9QnhP24QqhLD32y5kSbHwC_mQdIcB8FRV0VwTEyUJS6x04g6_ZWra3uwb_pZJfQ3w4a8UNOzDkRznvNWXiH-RAfXQvhY5gp3nV/s320/IMG_6062.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579312564497715570" /></a><br /></div><div style="text-align: center;">The bulk of the batter is made up of almond flour. It adds a smooth,</div><div style="text-align: center;">nutty flavor to the chocolate. We have a lot of nutty around here.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wKhvjHSQEULkg7yn8uFMALeG72ka6Bn-_qqail_6q7mXZOr6r5iMUNYiBONY75DTyEWqvYKBgzeItgSEO-CDgpIbRt7CrWtFgOZKXtwbzVToipynv8Gpz5Qo5xNHVWqIb206LnEGfXts/s1600/IMG_6074.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wKhvjHSQEULkg7yn8uFMALeG72ka6Bn-_qqail_6q7mXZOr6r5iMUNYiBONY75DTyEWqvYKBgzeItgSEO-CDgpIbRt7CrWtFgOZKXtwbzVToipynv8Gpz5Qo5xNHVWqIb206LnEGfXts/s320/IMG_6074.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579312069897228610" /></a><br /></div><div style="text-align: center;">Moist, firm, smooth orangy-chocolatey goodness. Enjoy!</div><div><br /><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxFVQ2eXmKtiIzXjmOWACzQb0TRleBd0rzT2jTmklh9S4IVZ-03zMt6K9BXuYjarktJ8bOLSptZ7J46RHSIB2T_vs1reKmt9srVK8hJfzr7HgjnjBMQDWM2yxR9qVbm3f3-SBPdD653bg/s320/IMG_4930.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579313406435512418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 214px; height: 320px; " /></span></div><div style="text-align: center;">Stacy and I with our crew in Portland, Christmas 2010. Love ya Stace! (I told you</div></div><div style="text-align: center;">I was kidding about posting a picture of you 8 months pregnant!)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#FF6600;">Recipe for GF Orange Chocolate Cake</span></div><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: 17px; color: rgb(42, 42, 42); font-family:Tahoma, Verdana, Arial, sans-serif;font-size:13px;"><div style="line-height: 17px; "><br /></div><div style="line-height: 17px; ">2 oranges</div><div style="line-height: 17px; ">6 eggs</div><div style="line-height: 17px; ">1 heaped tsp baking powder</div><div style="line-height: 17px; ">1/2 tsp baking soda</div><div style="line-height: 17px; ">2 cups ground almonds</div><div style="line-height: 17px; ">1 1/4 c. superfine sugar</div><div style="line-height: 17px; ">1/2 c. unsweetened cocoa</div><div style="line-height: 17px; "> </div><div style="line-height: 17px; ">Put whole oranges in a pan and fill with water. Bring to a boil, cover and simmer for 2 hours or until soft. Drain and once cool, slice and remove any big seeds/ends. Once completely cooled, place in food processor (the whole orange...peel, pith and all) and pulse. Add eggs, baking powder, baking soda, almonds, sugar and cocoa and process until smooth. Pour into greased 8" spring form pan and bake in 350 degree oven for an hour. Check after 45 minutes, as the top tends to be done but center needs a bit more time. Put piece of tin foil over cake and continue to bake until tester comes out clean. Dust with powdered sugar or orange peel, if desired.</div><div style="line-height: 17px; "><br /></div><div style="line-height: 17px; ">***Stacy recommends drinking red wine with this dessert. I concur. </div></span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com5tag:blogger.com,1999:blog-1646247592204445588.post-60725435036870915562010-10-18T12:31:00.001-07:002010-10-18T12:41:38.701-07:00Gluten Free Dutch Apple Pancake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_86OwpcecDf0lNgmZgtVTEt5Ds_2Ll1M9PukKa04LSKwPyLTZArPBeGo-4ZPkwnAoiHM7wEh_msj-z7gbAGpT8jO2z1qpBh4IUkx4MMVXL9nbnz8ohlf7UbzN-ilZEtlc76x4HRn6GujS/s1600/IMG_4736.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_86OwpcecDf0lNgmZgtVTEt5Ds_2Ll1M9PukKa04LSKwPyLTZArPBeGo-4ZPkwnAoiHM7wEh_msj-z7gbAGpT8jO2z1qpBh4IUkx4MMVXL9nbnz8ohlf7UbzN-ilZEtlc76x4HRn6GujS/s320/IMG_4736.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529471264304262626" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYualwgmKJeBmjy4ebSIvnXtLgW_JucZp0VW7SJq7lNi6R1kozzP5vsSmKAE7k97VMLOq8Gi7UadkZ49sVnOpETitTysKxjAGP94nL44vJ73kTlIfl8KnQ3d2GXIZ66UJisLP-fm0apxFG/s1600/IMG_4725.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYualwgmKJeBmjy4ebSIvnXtLgW_JucZp0VW7SJq7lNi6R1kozzP5vsSmKAE7k97VMLOq8Gi7UadkZ49sVnOpETitTysKxjAGP94nL44vJ73kTlIfl8KnQ3d2GXIZ66UJisLP-fm0apxFG/s320/IMG_4725.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529471150820494802" /></a><br /><div><div style="text-align: center;"><b>Recipe for Gluten Free Dutch Apple Pancake</b></div><div><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">4 eggs </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">1 cup milk </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">2/3 cup flour (Use<a href="http://julesglutenfreebaking.com"> </a><a href="http://www.julesglutenfree.com">Jules </a>or other GF all purpose flour for gluten free)</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">6 tblsp. butter, divided </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">3 tblsp. sugar </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">1/2 tsp. vanilla </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">1 apple or pear, peeled, cored and thinly sliced </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">1 lemon </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">2 tblsp. confectioner’s sugar</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">Preheat the oven to 375 degrees. </span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">Add the eggs, milk, flour, 4 tablespoons melted butter, sugar and vanilla to a blender. Blend until well mixed.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">Melt the remaining two tablespoons of butter in a heavy, cast iron skillet over medium- high heat. Add the apple slices and stir to coat with the butter. Pour in the batter and transfer immediately to preheated oven.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">Cook for approximately 35 minutes or until edges have puffed up and are golden brown. Remove from oven. Sprinkle with lemon juice and dust with confectioner’s sugar. Serve immediately.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;">Enjoy!</span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><b><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;"><br /></span></span></i></b></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><b><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#006600;"><br /></span></span></i></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; color: #7e0d07"><b><i>Thanks to: Never Enough Thyme http://www.lanascooking.com</i></b></p></div></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com0tag:blogger.com,1999:blog-1646247592204445588.post-44480255596214894632010-10-18T12:16:00.000-07:002010-10-18T12:30:23.184-07:00Mini cherry crumbles-Gluten Free of course!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqiIpyOX_L9pAnfQwADIY_amdWTRJcc6DRAVivoOICy1sapntHo4yJLCaPgGAMHxSQ7Pm2FsU6pKOJrNjA1sC9Zb4wDIfmA6aHD9HhRy0FkttJXogdaN8LvTfhFgkusR94h32uTbQwF4P/s1600/IMG_4744.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqiIpyOX_L9pAnfQwADIY_amdWTRJcc6DRAVivoOICy1sapntHo4yJLCaPgGAMHxSQ7Pm2FsU6pKOJrNjA1sC9Zb4wDIfmA6aHD9HhRy0FkttJXogdaN8LvTfhFgkusR94h32uTbQwF4P/s320/IMG_4744.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529467527177511938" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;">Aren't these mini crumbles cute? These are for dessert tonight and I think they might need</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;">a scoop of vanilla ice cream on the side. They were super-easy to make, and if you have Jules</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;">Gluten Free Flour or another all-purpose flour you are set!</span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszLNCUiutRrHby8bDg590KCk7Jmg-jAcHNWXzjFGbKwMUmjfGzx8Z58tzCNKnfgcod8z9ecmF4WpU0uLnvlWlooFzSm4EzJqXkbIXbh-CcUFeQR9s_-tPl0n6Rk3RaY1P7re8lmKo1kyx/s1600/IMG_4737.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszLNCUiutRrHby8bDg590KCk7Jmg-jAcHNWXzjFGbKwMUmjfGzx8Z58tzCNKnfgcod8z9ecmF4WpU0uLnvlWlooFzSm4EzJqXkbIXbh-CcUFeQR9s_-tPl0n6Rk3RaY1P7re8lmKo1kyx/s320/IMG_4737.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529467403593988306" /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;">The filling goes in the shells after they have cooked 10 minutes and then the remainder</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;">of the crumble goes on top of the cherries. They cook another 15 minutes. Be sure to spray</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;">cupcake tins first with PAM and they will scoop right out after they have cooled.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;"><b>RECIPE FOR GLUTEN FREE MINI CHERRY CRUMBLES</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Preheat</b> oven to 350 and grease muffin tins</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>1 can cherry pie filling or other fruit filling</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Mix:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1 t. cinnamon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1/2 t. salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1/2 cup brown sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1 cup GF or regular flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1 cup oats</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Add:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">6 T. melted butter and stir</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Press</b> enough crumble into the bottom and sides of about 9 muffin cups</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">and leave a little crumble to sprinkle on the top of the cherries</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Bake</b> at 350 for about 10 minutes then spoon your filling into each shell and </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">sprinkle the remaining crumble on top of each cherry mound</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Bake</b> again for 15 minutes or until the top is golden</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Let cool for 20 minutes in tins, then cut around outside with a knife and </b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>carefully remove to a cooling rack.</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com1tag:blogger.com,1999:blog-1646247592204445588.post-76055381406198276922010-09-13T16:15:00.000-07:002010-09-14T16:34:43.806-07:00GF Banana coconut crumble muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwGC0eb5RFotdSVcVvdSpVP0PJQgNyGNb_17Em_zkMVWZFj5SadmJPYKxE28Hd0MBqXAgZw8bK02Ppj8kgV7mir95z43UigNbE5ANCM_g37ClSKDhZgvZw0_wcOxo-UbXxijXKlp-MOxT/s1600/IMG_4653.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwGC0eb5RFotdSVcVvdSpVP0PJQgNyGNb_17Em_zkMVWZFj5SadmJPYKxE28Hd0MBqXAgZw8bK02Ppj8kgV7mir95z43UigNbE5ANCM_g37ClSKDhZgvZw0_wcOxo-UbXxijXKlp-MOxT/s320/IMG_4653.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5516541893847130002" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">These "muffins" turned out really good. They are "muffins" because they are almost cupcakes. What is the difference anyway? These are made with butter and sugar, but I feel like the bananas and coconut add a little fiber and nutrition-so that's why they are "muffins". Once again, I'm amazed at how awesome <a href="http://www.julesglutenfree.com/">Jules</a> GF flour is. I was expecting flat-tops and I got puffy little mounded muffins! So cute! Jules has yet to disappoint. </span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfK5soKC2fGAyqWcCQutX8zHgPDWS-vjNhxYTgTodHkFZlcvPiB-7u1zJnL0O_NqJLB4GBmiQVW67geUz9wFhZAmjQAGm8Cw3r1N5Ef9aNI_cX3ibbwRknkOrrv3i-RHUNMwg353SuETa/s1600/IMG_4640.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfK5soKC2fGAyqWcCQutX8zHgPDWS-vjNhxYTgTodHkFZlcvPiB-7u1zJnL0O_NqJLB4GBmiQVW67geUz9wFhZAmjQAGm8Cw3r1N5Ef9aNI_cX3ibbwRknkOrrv3i-RHUNMwg353SuETa/s320/IMG_4640.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5516541749071419250" /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">By leaving some of the banana diced instead of mashed, you get little chunks of yummy banana in every bite. </span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPHqrzl5cCO_QisArh3uSNRYbF2scW4HooKVG6T8na9Q46tebD7xjFYvbnyoBsrPU4gugr5UdT3GbgN4hHuNq2EcOeNHsJqFj0THWMgRrORzJ3VkjCdbjgojDAopJwn005nLLulnDVucE/s1600/IMG_4663.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPHqrzl5cCO_QisArh3uSNRYbF2scW4HooKVG6T8na9Q46tebD7xjFYvbnyoBsrPU4gugr5UdT3GbgN4hHuNq2EcOeNHsJqFj0THWMgRrORzJ3VkjCdbjgojDAopJwn005nLLulnDVucE/s320/IMG_4663.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5516541534063989554" /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Recipe for GF Banana coconut crumble muffins</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Preheat to 350-Makes 12 muffins</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Crumble-</b>Mix with a fork until crumbly-set aside</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/3 c. brown sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/4 c. <a href="http://www.julesglutenfree.com/">Jules </a>or other all purpose GF flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/4 c. coconut</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 T. melted butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Whisk in small bowl</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 1/2 c. Jules or any All purpose GF flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">3/4 t. baking soda</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/2 t. salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 1/2 t. cinnamon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Mix in large bowl</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(153, 102, 51); ">1 1/2 t. vanilla</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(153, 102, 51); ">2/3 c. sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(153, 102, 51); ">1 lg. egg</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(153, 102, 51); "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(153, 102, 51); "><b>Add (whisk-in) to wet</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">6 T. Slightly cooled melted butter (not too hot or it will cook the egg)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Add gently to wet</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 c. or 2 mashed ripe bananas</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 diced banana (in chunks)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Optional add-ins</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/4 c. coconut</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/4 c. chopped walnuts or other</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Mix dry into wet with a spatula, do not over mix</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Fill muffin liners about 3/4 full</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Drop crumble mix on top of each uncooked muffin</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Bake 20-25 min. or until a toothpick comes out clean!</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(153, 102, 51); "><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com0tag:blogger.com,1999:blog-1646247592204445588.post-81453973005547679592010-08-31T09:58:00.000-07:002010-08-31T10:22:13.865-07:00Summer Dessert: BBQ Brandied Peaches 'n Cream (GF of course!)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4RlVBHdI-AMw3s17k2CGHkWjmHL19z5l3OGP1tHXwsR_7mt9cr0mjHo_5-ZWNfBTqTY6kt4Mdxif-FrKumkLbB2H-pU_351QsqhBg6nUxkcse9kvtsDu53lORv90EVXCnBjlrZ4WiOIS/s1600/IMG_4606.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4RlVBHdI-AMw3s17k2CGHkWjmHL19z5l3OGP1tHXwsR_7mt9cr0mjHo_5-ZWNfBTqTY6kt4Mdxif-FrKumkLbB2H-pU_351QsqhBg6nUxkcse9kvtsDu53lORv90EVXCnBjlrZ4WiOIS/s320/IMG_4606.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511620529403197474" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#CC6600;">I know! Peaches on the BBQ! What a delicious and easy way to use those tasty summer peaches. I was trying to come up with a gluten free dessert to make for Matt's parents who are in town. I thought about a cobbler, a pie or even a crisp. Then I thought about how much work I would have to do to make batter or dough. But since it took me so long to look up recipes, I had basically timed myself out of being able to make anything. Then I saw this recipe on <a href="http://sweetsensation-monchi.blogspot.com/2010/08/breskve-sa-zara-u-umaku-od-meda-i.html">Food Gawker</a>. </span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#CC6600;"> </span></span><span class="Apple-style-span" style="color:#CC6600;"> Of course I made a few changes, because I'm lazy and forget what I'm supposed to do. The peaches were really good and better topped with Haagen Dazs. (Isn't everything?)</span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB1Fi7_gUNwceMKE0ha1HrO1CUxw2jAeuh6CuCvrnuY3h3F_BEgsWiWZ95ccvmShsoUCo57Trwhh8MsjpEJUjMgjihZZwWTB4INpBHQaSoo4x7oK92UbVpOCW3cbbcSHkWu9ezwYDWBfY/s1600/IMG_4604.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB1Fi7_gUNwceMKE0ha1HrO1CUxw2jAeuh6CuCvrnuY3h3F_BEgsWiWZ95ccvmShsoUCo57Trwhh8MsjpEJUjMgjihZZwWTB4INpBHQaSoo4x7oK92UbVpOCW3cbbcSHkWu9ezwYDWBfY/s320/IMG_4604.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511620382853946706" /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC6600;">First you slice the peaches in half and remove the pit. Then you dip them face down in a mixture of brandy and honey, then dip them into a mix of brown sugar and cinnamon. This is the peaches ready for the grill.</span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhox983PU-g4tIEtEMxvja2xogfLL3Myrj8m0S6fmVlZw6Ad_cqUBpZtQXdKftkI2RtjWE2GRbQ3rflwiyKnLueowvBP-NNRk40jTuCl7a7NJIvgua9X9UxObgbBzA8hjaQyiYYltZiEd-_/s1600/IMG_4608.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhox983PU-g4tIEtEMxvja2xogfLL3Myrj8m0S6fmVlZw6Ad_cqUBpZtQXdKftkI2RtjWE2GRbQ3rflwiyKnLueowvBP-NNRk40jTuCl7a7NJIvgua9X9UxObgbBzA8hjaQyiYYltZiEd-_/s320/IMG_4608.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5511620185501803970" /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC6600;">Here are the peaches post-grilling ready for ice cream. Aren't they pretty?</span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Wgge1EBw3QBbpoWQ1SB841N89nf9hTRXSwZBbh51fastJNF5hosCn0VcDi9k9SXIQxxYRWYBFbHSKLGuWFgkTKgvQsA5AcLQxWpGIHF7dzbFqzeo1173SjU70XQHPQ1IcHw_iFefogjA/s1600/peach-n-cream.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Wgge1EBw3QBbpoWQ1SB841N89nf9hTRXSwZBbh51fastJNF5hosCn0VcDi9k9SXIQxxYRWYBFbHSKLGuWFgkTKgvQsA5AcLQxWpGIHF7dzbFqzeo1173SjU70XQHPQ1IcHw_iFefogjA/s320/peach-n-cream.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5511619984400153330" /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC6600;">BBQ Peaches: How To</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC6600;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;">There really isn't a recipe per se, just ingredients thrown together. Here's what I did:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;">Drizzle on a plate: Honey and Brandy- enough to coat the face of all your peaches</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;">On another plate: 1/4 cup brown sugar mixed with 1 t cinnamon.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;">Dip halved and pitted peaches into honey mix then brown sugar. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;">Make sure grill is REALLY clean. You don't want old charred chicken bits sticking to the peaches! Then spray PAM so they don't stick. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;">Grill peaches face down first for 3-4 minutes (depending on how ripe your peaches are)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;">Flip over and grill face up for another 3-4 minutes or until a knife easily drops through. You want it soft enough to eat with a spoon. We had our grill at about 350-375.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;">Sooo good with vanilla ice cream! Enjoy!</span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com2tag:blogger.com,1999:blog-1646247592204445588.post-52037803494822181772010-08-31T08:44:00.001-07:002010-08-31T09:02:41.400-07:00Jules All Purpose Gluten Free Flour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhY3Lxa8wYZd2sEKrVkzmB5V7JTF58X5mvIJHREwQRgNhpuZ4TuwBvNbbEhh0DyvpAwtYR1tsCGD8q42DDJv145nwCuzKRy_1mgOX6oLjp7Vazjz70mrDWM4_XTC2vp-2atgdDFBqvX08/s1600/IMG_4519.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhY3Lxa8wYZd2sEKrVkzmB5V7JTF58X5mvIJHREwQRgNhpuZ4TuwBvNbbEhh0DyvpAwtYR1tsCGD8q42DDJv145nwCuzKRy_1mgOX6oLjp7Vazjz70mrDWM4_XTC2vp-2atgdDFBqvX08/s320/IMG_4519.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5511600703778996306" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#996633;"><span class="Apple-style-span" style="font-size:small;">I can't believe I haven't done my Jules post yet! I meant to do this a month ago. I've been using this miraculous flour without giving credit where it is due. Here it goes! </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#996633;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#996633;"><span class="Apple-style-span" style="font-size:small;"> I used to be a <a href="http://www.betterbatter.org/">Better Batter</a> disciple. It was the first all purpose baking powder I tried after being really disappointed by Bob's Red Mill. And I tried Bob's after baking from scratch with 5 different flours with less than inspiring results. So, I'm using Better Batter and it is great. But it is still missing the texture of wheat flour. So baked goods are just <i>slightly</i> off. Then one day I'm searching my GF sites and I was drawn to the fun, whimsical packaging of Jules. I decided to order some and give it a whirl. I did my shake test before opening it to test the grittiness. It didn't sound like sand being shaken in a bag! This flour is soft and fluffy! Seriously, it's hard to tell it is gluten free. It truly can be substituted 1:1 in most any recipe. There is NO after taste, NO grittiness, NO brick-like heaviness. Just light, fluffy baked goods. You do need to practice GF baking tips like not over-mixing and always whisking or sifting, but beyond that it is pretty awesome! </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#996633;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#996633;"><span class="Apple-style-span" style="font-size:small;">I am a fan of not having to purchase 5 different flours/starches/xantham gum to create usable GF flour. Jules makes it so easy and it honestly tastes delicious. Ok, that is my Jules post. Please buy this product for your GF baking because you owe it to yourself or whomever you bake GF for, to EAT GOOD FOOD. Happy baking!</span></span></div><div><br /></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com1tag:blogger.com,1999:blog-1646247592204445588.post-76769089716972334562010-08-24T09:40:00.000-07:002010-08-24T10:03:09.612-07:00Gluten Free Sandwich Bread/Parmesan Grilled Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGQfiuTjiTEZ6_bCD1uhekgU59IVnYYX8ykWCfG9Jf2aZhJd5lBcggTrOXFH5jEis7tfQ-P-_OxRlu-xST-vr5o2srF4DNwXGw7ChPDYUmMtQEML7c2iMXvXhRvNt60Ap6D6ADyj34P90/s1600/IMG_4574.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGQfiuTjiTEZ6_bCD1uhekgU59IVnYYX8ykWCfG9Jf2aZhJd5lBcggTrOXFH5jEis7tfQ-P-_OxRlu-xST-vr5o2srF4DNwXGw7ChPDYUmMtQEML7c2iMXvXhRvNt60Ap6D6ADyj34P90/s320/IMG_4574.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5509017542747759074" /></a><br /><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#996633;"><span class="Apple-style-span" style="font-size: small;">We have been craving really good grilled cheese for awhile so I thought I would try making sandwich bread. It was really easy and tasted soo good. Much better than the loaves I have been buying at the store. When you buy GF bread at the store it is heavy, brick-like and crumbly. Not very inspiring. This bread came out light and chewy and tasted delicious when brushed with butter (obviously) and sprinkled with parmesan before grilling. We also had it toasted with jam this morning. No need to miss good bread anymore. I will be making this a lot!</span></span></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ93gndz8y9boXMTbBXHKbfczFXqpgaZlGiLQ74Krb5FIgLizqXRZ7S5FewfbCLvWlXtc7QVKxjA0fBt1JBNL9_65sSDJ_0LcG4HnpLT1N6fi7-eKgxQ8fSltBczMvKAeww6UU6RVj1oJc/s1600/IMG_4582.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ93gndz8y9boXMTbBXHKbfczFXqpgaZlGiLQ74Krb5FIgLizqXRZ7S5FewfbCLvWlXtc7QVKxjA0fBt1JBNL9_65sSDJ_0LcG4HnpLT1N6fi7-eKgxQ8fSltBczMvKAeww6UU6RVj1oJc/s320/IMG_4582.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5509017256500673538" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Recipe for GF Sandwich Bread</span></div></div></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Prepare</b> 8"x 4" bread pan with Pam spray or line with parchment paper (I prefer to line with paper for ease of removal)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Proof</b> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 pkg. yeast</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">2 T. Sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 cup warm water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Sift in small bowl</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">2 1/2 cups <a href="http://julesglutenfree.com">Jules</a> or any all purpose flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/4 cup buttermilk or skim milk powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 1/4 t. Salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Mix in lg. bowl (blend well)</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">2 t. cider vinegar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">2 T. Olive Oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">2 eggs</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">2 egg whites</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"> <b>Add yeast mixture to wet ingredients</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>By Hand</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Mix dry into wet gently, not over mixing</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Lumps are okay</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Rise</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">In a warm location for up to 45 minutes or until dough reaches top of bread pan; it won't rise much more in the oven so be sure it at least doubles before baking.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Bake</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">350 for 35-40 minutes or until it sounds hollow when tapped.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Slice</b> while still warm. Can be sealed up and saved in fridge or frozen.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><br /></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com3tag:blogger.com,1999:blog-1646247592204445588.post-55431868066106743672010-08-18T20:20:00.001-07:002010-08-18T20:33:57.442-07:00Gluten Free Raspberry Lemon Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKIMNJdepTu5FUTSDzOV4fqcT_4MejD6ifvPyvrMDygaI9hvyRx-3wn1fjq63XjsAqPpLDeAZxgEUYO5T6129i1p04bTYjNs6leH6qV3PDQTKHMCMa5Mh2hBpmPcpRyPC7pbpJUwGzY_w/s1600/IMG_4571.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKIMNJdepTu5FUTSDzOV4fqcT_4MejD6ifvPyvrMDygaI9hvyRx-3wn1fjq63XjsAqPpLDeAZxgEUYO5T6129i1p04bTYjNs6leH6qV3PDQTKHMCMa5Mh2hBpmPcpRyPC7pbpJUwGzY_w/s320/IMG_4571.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506955886800891378" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">It's hard to believe these are gluten free. Seriously. <a href="http://www.julesglutenfree.com">Jules</a> GF Flour is so good it might as well be wheat flour. I didn't even add an egg to the shortbread and it holds together perfectly. This is my Grandma's recipe for lemon butter snow bars that I decided to throw a little raspberry in, just to switch it up a bit. I made these for a tennis team party because they are so pretty! Nobody there is even gluten free, but this flour just tastes better than regular flour to me. And it is so much better for you! Try these, you won't be sorry!</span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPHVCPLdOzMd6i3cO7hX7xOvAssE0UvCg805E4EZ5oHZNkO_sJwOhNzRCCjC4Z3jgjl2HVlQgW-_tT2yttfAfIl2_iU2yUJo983sk5czz1wgBEa6l69ZLe0up3ohm4cvrYwilkI_W6bRD/s1600/IMG_4562.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPHVCPLdOzMd6i3cO7hX7xOvAssE0UvCg805E4EZ5oHZNkO_sJwOhNzRCCjC4Z3jgjl2HVlQgW-_tT2yttfAfIl2_iU2yUJo983sk5czz1wgBEa6l69ZLe0up3ohm4cvrYwilkI_W6bRD/s320/IMG_4562.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506955761551435138" /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Grandma's Recipe for </span><span class="Apple-style-span" style="color:#FFCC00;">Lemon</span><span class="Apple-style-span" style="color:#996633;"> Butter Snow Bars</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>CRUST:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/2 c. butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/4 c. sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 1/3 c. All purpose GF or regular flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"> Mix by hand or in blender on low until crumbly, press into ungreased 8" sq. pan ( I line with parchment paper so it is easier to remove). Bake at 350 for 18-20 min. or brown on edges.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Filling:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">2 Eggs</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">2 T. GF Flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">3 T. Freshly squeezed lemon juice</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">3/4 c. sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/4 t. baking powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">**3-4 T. seedless raspberry preserves-swirled around. (optional)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"> Mix with blender until smooth and pour over crust...Bake at 350 18-20 min. Sprinkle with powdered sugar after it has reached room temp. and cut. It is easier to cut when at room temp. before chilling.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Yummy!</span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com1tag:blogger.com,1999:blog-1646247592204445588.post-67555529571743325262010-08-11T08:13:00.001-07:002010-08-11T09:20:31.626-07:00Gluten Free Focaccia Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLznSD6PEYth8SbaK5USi0XhHJ85hhyphenhyphenIx35NsQTo-ymvrl-qNLXzgWYbJwYohq-8bFDP_E8WxGl0bmaAdrmxsiPuTvE2bPseHAOQjptih6SfWhf3q-Q21OXCRQpIuyEt8nqUvQO1C5cO6F/s1600/IMG_4528.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLznSD6PEYth8SbaK5USi0XhHJ85hhyphenhyphenIx35NsQTo-ymvrl-qNLXzgWYbJwYohq-8bFDP_E8WxGl0bmaAdrmxsiPuTvE2bPseHAOQjptih6SfWhf3q-Q21OXCRQpIuyEt8nqUvQO1C5cO6F/s320/IMG_4528.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5504181673311281234" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPl6lbChX2JRbVj64UPuGObC6OShvY74ZmTpPhlPd1RIpHSSOW-5WhMYRBmPxMU6C7vPt6fzFlaSI7mgQ5kvxT3IE8SDuqpHuRz0UEzPl-CtJoxubo7bGFQknqUINzWysZ5g91qWJr4Di/s1600/IMG_4526.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPl6lbChX2JRbVj64UPuGObC6OShvY74ZmTpPhlPd1RIpHSSOW-5WhMYRBmPxMU6C7vPt6fzFlaSI7mgQ5kvxT3IE8SDuqpHuRz0UEzPl-CtJoxubo7bGFQknqUINzWysZ5g91qWJr4Di/s320/IMG_4526.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5504171524458248114" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Thought I would try another GF bread adventure last night and it actually turned out fabulous. I had this idea of eating lightly broiled focaccia, brushed with olive oil, and sprinkled with sea salt, cracked pepper and herbs. Sometimes I'm disappointed but this time I wasn't. The texture was spot-on, the crust crispy and the flavor was huge. I adapted this recipe from the <a href="http://karinaskitchen.blogspot.com/">Gluten Free Goddess</a> but of course switched out her flours for <a href="http://www.julesglutenfree.com/">Jules All Purpose GF Flour</a>. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">I sliced the baked wedges in half and brushed them with EVOO, and broiled them a minute or so until the top was crispy. We dipped them in oil and vinegar, and ate some topped with tomatoes and parmesan. Lots of options for the easy easy easy bread!!! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">*** PS...This is another recipe that does NOT taste GF. Nobody will know.</span></div><div><br /><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:Times, serif;font-size:14px;"><div id="main-wrapper" style="margin-left: 44px; width: 1443px; float: left; display: inline; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><div class="main section" id="main"><div class="widget Blog" id="Blog1" style="border-bottom-width: 0px; border-bottom-style: dotted; border-bottom-color: rgb(255, 255, 255); margin-top: 0px; margin-right: 0px; margin-bottom: 1.5em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 1.5em; padding-left: 0px; "><div class="blog-posts hfeed"><div class="date-outer"><div class="date-posts"><div class="post-outer"><div class="post hentry" style="margin-top: 0.5em; margin-right: 0px; margin-bottom: 1.5em; margin-left: 0px; border-bottom-width: 0px; border-bottom-style: dotted; border-bottom-color: rgb(255, 255, 255); padding-bottom: 1.5em; "><div class="post-body entry-content" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0.75em; margin-left: 0px; line-height: 1.1em; "><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;"><br /><span class="Apple-style-span" style="font-size: medium;">Turn on the oven briefly- to warm it- then turn it off.</span></span></span></div><div class="post-body entry-content" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0.75em; margin-left: 0px; line-height: 1.1em; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#996633;"></span></span><span class="Apple-style-span" style="color: rgb(153, 102, 51); "><span class="Apple-style-span" style="font-size: medium;">Whisk together these dry ingredients in a large mixing bowl:</span></span></div><div class="post-body entry-content" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0.75em; margin-left: 0px; line-height: 1.1em; "><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size: medium;">2 1/2 cups All Purpose GF Flour (recommend </span></span><a href="http://www.julesglutenfree.com/"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size: medium;">Jules</span></span></a><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size: medium;"> or </span></span><a href="http://betterbatter.org/"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size: medium;">Better Batter</span></span></a><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size: medium;">)<br />2 teaspoons xanthan gum (Not needed if using Jules or BB)<br />1/ 1/4 teaspoon sea salt<br />1 teaspoon dried minced onion<br />1/2 teaspoon garlic powder<br />2 teaspoons dried thyme<br />2 teaspoons dried basil<br /><br />Proof the yeast in a large glass measuring cup:<br />Add 1 tablespoon instant dry yeast- or rapid yeast to:<br />1 1/4 to 1 1/3 cup warm water (at 110 degrees F)<br />A pinch of raw sugar<br /><br />When the yeast is poofy, pour the mixture into the dry ingredients and add:<br />4 tablespoons extra virgin olive oil<br />1 tablespoon honey or raw agave nectar (this helps bind and keep texture moist)<br />1/2 teaspoon mild rice vinegar or lemon juice<br />1 egg whisked<br /><br /></span><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">Stir to combine. The dough should be sticky- it doesn't really feel like typical wheat bread dough-</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"> more like a thick muffin batter. Scoop the dough into a 9-inch, greased cake pan dusted with </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">cornmeal. </span><span class="Apple-style-span" style="font-size: medium; ">Using wet hands pat and shape the dough into a rounded loaf. Sprinkle with extra herbs and a little sea salt.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">Place the pan into the warm oven and allow it to rest and rise for 20 minutes or until doubled. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">Turn on the oven to 400 degrees F. Set the timer for 10 minutes, then turn oven down to </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">350 degrees F </span><span class="Apple-style-span" style="font-size: medium; ">for another 12-15 minutes. Bake until golden and firm. If you thump it it should sound hollow.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">Remove from the pan as soons you can and cool it on a wire rack. Slice with a sharp bread knife. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">Makes 8 wedges. If you bake at a lower altitude, or you use eggs, the loaf might be done sooner- closer to 22 to 25 </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">minutes. Keep an eye on it. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: medium;">Source: glutenfreegoddess.blogspot.com</span></span></div></span></span></div></div></div></div></div></div></div></div></div><div id="sidebar-wrapper" style="margin-right: 44px; width: 555px; float: right; display: inline; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><div class="sidebar section" id="sidebar" style="color: rgb(102, 102, 102); line-height: 1.5em; "><div class="widget Text" id="Text1" style="border-bottom-width: 1px; border-bottom-style: dotted; border-bottom-color: rgb(255, 255, 255); margin-top: 0px; margin-right: 0px; margin-bottom: 1.5em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 1.5em; padding-left: 0px; "><div class="widget-content" style="text-align: center;"><span class="Apple-style-span" style="font-family:'Lucida Grande';font-size:100%;color:#000000;"><span class="Apple-style-span" style=" line-height: normal; white-space: pre;font-size:11px;"><br /></span></span></div><div class="clear" style="clear: both; "></div><span class="widget-item-control" style="float: right; height: 20px; margin-top: -20px; position: relative; z-index: 10; "></span><div class="clear" style="clear: both; "></div></div></div></div></span></div></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com1tag:blogger.com,1999:blog-1646247592204445588.post-6272723470583491132010-08-05T10:43:00.000-07:002010-09-14T16:48:22.884-07:00Gluten Free Hostess Cupcakes!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxR2LEcgcOXbI09VqUWxbKnMXiHXzEmI7CgVwfDet6L70SLYgg-slBXcHNvR3pbaARWPN634EveITVULBd-Y0sP6VCs9Zn5LhZS8mVMl0tDDxQLhG4dm9vG1oUqI9j3aYtihXKajEdg1Xe/s1600/IMG_4455.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxR2LEcgcOXbI09VqUWxbKnMXiHXzEmI7CgVwfDet6L70SLYgg-slBXcHNvR3pbaARWPN634EveITVULBd-Y0sP6VCs9Zn5LhZS8mVMl0tDDxQLhG4dm9vG1oUqI9j3aYtihXKajEdg1Xe/s320/IMG_4455.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501983488276504130" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#663333;">Beware: These are extremely rich, sweet, chocolatey, creamy, fattening...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#663333;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp52U4xOjb3F1ll9Gbx9IZ6ajVAiT3r2kdEKKQtvMZBsu56JLw9et2GXd_TX9kcN08wU5IqorFru_H4cUVqdAo9GMN0yz-H0jz5p6MqSTxSKCR0BjKZv1Iib7WUFzugJTlhYvKchsVhOyG/s1600/IMG_4452.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp52U4xOjb3F1ll9Gbx9IZ6ajVAiT3r2kdEKKQtvMZBsu56JLw9et2GXd_TX9kcN08wU5IqorFru_H4cUVqdAo9GMN0yz-H0jz5p6MqSTxSKCR0BjKZv1Iib7WUFzugJTlhYvKchsVhOyG/s320/IMG_4452.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501983311304326562" /></a><br /><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-family:'Century Gothic', Georgia, serif;font-size:13px;"><div><b><span class="Apple-style-span" style="color:#CC9933;">Homemade Hostess Cupcakes</span></b></div><div><i><span style="font-size:11px;"><span class="Apple-style-span" style="color:#CC9933;">(adapted from Food Network magazine, modified for gluten free by me)</span></span></i></div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><div></div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><div><b><span class="Apple-style-span" style="color:#CC9933;">For the Cupcakes</span></b><span class="Apple-style-span" style="color:#CC9933;"><br />1 & 1/4 cups GF All Purpose Flour ( I used </span><a href="http://www.julesglutenfree.com/"><span class="Apple-style-span" style="color:#CC9933;">Jules</span></a><span class="Apple-style-span" style="color:#CC9933;">)<br />2 teaspoons baking soda<br />2 teaspoons baking powder<br />1/4 teaspoon coarse salt<br />1 & 1/4 cups granulated sugar<br />4 ounces unsweetened chocolate, chopped<br />1 stick unsalted butter, cut into pieces<br />2 teaspoons pure vanilla extract<br />2 large eggs, lightly beaten</span></div><div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><b><span class="Apple-style-span" style="color:#CC9933;">For the Filling</span></b><span class="Apple-style-span" style="color:#CC9933;"><br />4 tablespoons unsalted butter, at room temperature<br />1 cup powdered sugar<br />2 teaspoons pure vanilla exrtact<br />3 tablespoons heavy cream<br />1 cup marshmallow creme (I didn't have any so I melted marshmallows instead)</span></div><div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><b><span class="Apple-style-span" style="color:#CC9933;">For the Ganache</span></b><span class="Apple-style-span" style="color:#CC9933;"><br />6 ounces bittersweet chocolate, chopped ( I used milk chocolate instead)<br />1/2 cup heavy cream<br />1 tablespoon unsalted butter<br />2 teaspoons pure vanilla extract</span></div><div></div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><div><b><span class="Apple-style-span" style="color:#CC9933;">For the Icing ( I used store-bought icing tube)</span></b></div><div><span class="Apple-style-span" style="color:#CC9933;">1 stick unsalted butter<br />1 & 1/2 - 2 tablespoons milk </span><span><i><span class="Apple-style-span" style="color:#CC9933;"><br /></span></i></span><span class="Apple-style-span" style="color:#CC9933;">2 cups powdered sugar</span></div><div><span class="Apple-style-span" style="color:#CC9933;">1/4 tsp vanilla</span></div><div></div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><div><span class="Apple-style-span" style="color:#CC9933;"><br />Position a rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.</span></div><div></div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><div><span class="Apple-style-span" style="color:#CC9933;">Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.</span></div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><div></div><div><span class="Apple-style-span" style="color:#CC9933;">Sift together the flour, baking soda, baking powder and salt in a bowl.</span></div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><div></div><div><span class="Apple-style-span" style="color:#CC9933;">Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.</span></div><div><span class="Apple-style-span" style="color:#CC9933;"><br />Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.</span></div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><div></div><div><i><span class="Apple-style-span" style="color:#CC9933;">(They will sink in the middle...they'll puff up when filled later)</span></i></div><div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><b><span class="Apple-style-span" style="color:#CC9933;">For the filling: </span></b><span class="Apple-style-span" style="color:#CC9933;">Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.</span></div><div></div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><div><b><span class="Apple-style-span" style="color:#CC9933;">For the ganache:</span></b><span class="Apple-style-span" style="color:#CC9933;"> Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.</span></div><div><span class="Apple-style-span" style="color:#CC9933;"><br />Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). </span><span><i><span class="Apple-style-span" style="color:#CC9933;">(It's OK if some of the filling peeks out, it will be covered by the ganache.)</span></i></span></div><span class="Apple-style-span" style="color:#CC9933;"><br /></span><div></div><div><span class="Apple-style-span" style="color:#CC9933;">Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.</span></div><div><span class="Apple-style-span" style="color:#CC9933;"><br />Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip</span><span><i><span class="Apple-style-span" style="color:#CC9933;">;</span></i></span><span class="Apple-style-span" style="color:#CC9933;">pipe onto the cupcakes to decorate.</span></div><div><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div><span class="Apple-style-span" style="color:#CC9933;">(I copy n pasted these directions from www.bakeat350.blogspot.com) </span></div><div><br /></div></span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com0tag:blogger.com,1999:blog-1646247592204445588.post-70186247785934600242010-07-26T21:45:00.000-07:002010-07-26T22:15:45.481-07:00Gluten Free Cherry Crumble Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BWE8P6V-3j29qCLBfhF2LMcEbiamfT7fV0tRHe8MYmcwheqXSNw7l6yJwr-qcDDR2ibKdgYB_BjzNtw4DytuStaqbwhR4zT1mXFP2lXX3Fag_y1aexHRFGCPZ5djLlfZ0BP5LCXXbRMU/s1600/IMG_4431.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BWE8P6V-3j29qCLBfhF2LMcEbiamfT7fV0tRHe8MYmcwheqXSNw7l6yJwr-qcDDR2ibKdgYB_BjzNtw4DytuStaqbwhR4zT1mXFP2lXX3Fag_y1aexHRFGCPZ5djLlfZ0BP5LCXXbRMU/s320/IMG_4431.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498443612421867522" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">I needed cake today. That's all. I LOVE </span><span class="Apple-style-span" style="color:#CC0000;"><b>cherries</b></span><span class="Apple-style-span" style="color:#996633;"> and always keep a can of my favorite Oregon Tart Cherries in the pantry. When I found this recipe, I loved the combination of the streusel crumble topping with the moist cherry cake. Of course it is not written for Gluten Free, but it called for 2 eggs and sour cream which means it will translate very well to GF. Moist=good. I need a separate post to introduce MY NEW GLUTEN FREE ALL PURPOSE FLOUR DISCOVERY, but I'll tell you now, her name is <a href="http://www.julesglutenfree.com">Jules</a> and she is my hero. This flour is ridiculously good. I might even have to say good bye to Better Batter. It looks different, feels different and bakes LIKE THE REAL DEAL, people. More on Jules later, I promise.</span></div><div><br /><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhny5mTEfh9zVQEkZRVNzxmC-_30IkKXlPFIZmilaX_rUlR83WphD51eSd2rqZkNjuUtxWHm1n_hDqsChe4Xh_LyDct8t2BkbvoB4MhKQeY4Q3YeJawmPx6bH_88kuCN4-QbutY-fPdmy0j/s1600/IMG_4425.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhny5mTEfh9zVQEkZRVNzxmC-_30IkKXlPFIZmilaX_rUlR83WphD51eSd2rqZkNjuUtxWHm1n_hDqsChe4Xh_LyDct8t2BkbvoB4MhKQeY4Q3YeJawmPx6bH_88kuCN4-QbutY-fPdmy0j/s320/IMG_4425.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498443311156325090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Here we are cooling off, and don't think those crumble bits dripping over the edge stayed there long. MMmmmmmm, or so Maddie told me. This cake could also be a tasty coffee cake for a brunch with the streusel topping. Maybe a different fruit? Peaches? I'm rambling. Enjoy!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;">Recipe for GF Cherry Crumble Cake</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>CAKE:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">6 T. Butter-softened</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">3/4 Cups Sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">2 Lg. Eggs</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1 1/2 t. Vanilla Extract</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1/2 t. Almond Extract</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">3/4 Cups Sour Cream</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1 1/2 Cups [All purpose GF flour of choice, or regular flour)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1 t. Baking Powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1/4 t. Baking Soda</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1/2 t. Salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1 Cup Cherries tossed with 2 T. flour </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Topping</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">6 T. Butter-softened</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1/4 Cup Brown Sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1/4 Cup Sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">3/4 Cup GF Flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1 t. Cinnamon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1/4 t. Nutmeg</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">1/8 t. Salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Directions: (Preheat to 350)</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Cream</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">Butter and Sugar for cake and <b>mix</b> in eggs one at a time until smooth.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Mix</b> vanilla and almond extracts and sour cream into butter mixture.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Whisk</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;">In a separate bowl whisk together dry ingredients</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Mix</b> dry into wet until JUST blended.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Fold</b> in cherries coated in flour with a spoon.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Spread</b> into a greased 9" cake pan. (I like to put parchment paper in the bottom for a clean slice)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>For Topping:</b> Mix all ingredients with a pastry blender and using fingers, crumble the mixture on top of the cake.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><b>Bake</b> at 350 for 45-50 minutes or until a toothpick comes out clean!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#990000;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfe2IyalgqdTbgP6sTph-kSmt-Ia3_Xyp0y2ulMKxmkXpYpzqnlUzRYN3uc84EZ4Ej9I45DrYRC3AGIgQhpwY1puW42C7ZDoaJqXyQ2TaadR7vjKGNQryOz8EGL77iysw2EsqOstnkvTP3/s1600/IMG_4431.JPG"></a></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com2tag:blogger.com,1999:blog-1646247592204445588.post-19150912934723317052010-07-14T12:13:00.000-07:002010-07-14T12:24:01.878-07:00Gluten Free Apple Crisp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_88Js3ATxPCV78X4MGtXxMMMQ15IXHvMmJa8pU40uzL3ZCpGVrExHL-5CzCYEJKfugJkots6wjXBB7836HihFu5-1WAig_HUnQp9nXsdrdqK6DdcCa-8a0LcE3SW0xrEp_OFhKsxcSbNT/s1600/IMG_4354.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_88Js3ATxPCV78X4MGtXxMMMQ15IXHvMmJa8pU40uzL3ZCpGVrExHL-5CzCYEJKfugJkots6wjXBB7836HihFu5-1WAig_HUnQp9nXsdrdqK6DdcCa-8a0LcE3SW0xrEp_OFhKsxcSbNT/s320/IMG_4354.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493843038598504210" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Sometimes you feel like having apple pie, but you are just too lazy to make the pie dough. That's when I love apple crisp...So quick (after peeling and slicing apples) and tastes as fulfilling as a big slice of apple pie. Plop a scoop of vanilla ice cream on the side and it's pretty much as good as it gets! This is my favorite "crisp" recipe and works for any kind of fruit crisp. (See blueberry crisp recipe). Substitute the flour for regular or any general baking GF flour. Happy summer!</span></div><div><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAyKF7Pgr0AmwFa7rV7jPs9L8njozGIVcUGiAi0tl59kWtODIx6g8YbHHYjXRxVnC52R7zagx47kGI1SaNqiDRHetyGvkEmZ_0Q0Ja5JqzYOKQeC38VkHBTt1OJLEBqZFk70W_Oeu8F5N/s1600/IMG_4363.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAyKF7Pgr0AmwFa7rV7jPs9L8njozGIVcUGiAi0tl59kWtODIx6g8YbHHYjXRxVnC52R7zagx47kGI1SaNqiDRHetyGvkEmZ_0Q0Ja5JqzYOKQeC38VkHBTt1OJLEBqZFk70W_Oeu8F5N/s320/IMG_4363.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493842872284952322" /></a><br /><div style="text-align: center;"><br /></div><div><br /></div><div><div style="text-align: center; "><span class="Apple-style-span" style="color:#996633;">Recipe for Apple Crisp (GF)</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">4 peeled and sliced Granny Smith apples</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">1/2 tsp. cinnamon</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">Toss together in separate dish and pour into greased pie or 8x8 pan</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">3/4 Cups <a href="http://betterbatter.org/">Better Batter</a></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">3/4 Cups packed Brown Sugar</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">6 T Butter</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">Combine with a pastry blender until pea-sized crumbles result and dry fully incorporated</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">1/2 Cups Oats</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">1/2 t Cinnamon</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">Blend oats and cinnamon into crumble mixture. Pour on top of apples and pat down. Bake at 350 for 35-40 minutes. Crisp will be golden and crispy on the edges.</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#996633;">This tastes amazing with ice cream!</span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com1tag:blogger.com,1999:blog-1646247592204445588.post-6759185697474413122010-07-07T18:43:00.000-07:002010-08-15T20:56:47.694-07:00Gluten Free Smores Brownies<div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#996633;">A few weeks ago many food bloggers were posting recipes for these scrumptious summer treats, so I had to try a gluten free version. The result was amazing. I'm a <a href="http://www.betterbatter.org/">Better Batter</a> fan and thankfully they have a brownie mix that tastes so good you can't tell it is GF. Any brownie recipe will work with this dessert. And once again, my bulk purchase of GF graham crackers from <a href="http://www.kinnikinnickfoods.com">Kinnikinnick Foods</a> has come in handy! So easy and so yum. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#996633;">It's a summer campout minus the mosquitos. </span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguP3O47TKLSjjhSrkGY8XnJNhHzGot_0td2j3uefEZyvYpVBuQE8Hq-RmIquQfGja4hUwnzER-JrxnafQIO4d6oUy0MZwlHHCNyF1pColkl6EzeoHXTKSbgfNXXY9TYkeZLCPdzfKGOdLw/s1600/IMG_4298.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguP3O47TKLSjjhSrkGY8XnJNhHzGot_0td2j3uefEZyvYpVBuQE8Hq-RmIquQfGja4hUwnzER-JrxnafQIO4d6oUy0MZwlHHCNyF1pColkl6EzeoHXTKSbgfNXXY9TYkeZLCPdzfKGOdLw/s320/IMG_4298.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5491345210083778946" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">The How To:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Using your favorite brownie recipe (GF or regular), after mixing batter fold in about 4 broken graham crackers. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Toss about 12 large marshmallows on top about halfway through baking. They will turn golden and gooey. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Let them cool about 20 minutes before attempting to cut.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">'Y' to the 'Ummmmm'!!</span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com1tag:blogger.com,1999:blog-1646247592204445588.post-45445744711982144302010-06-25T11:44:00.001-07:002010-07-07T08:09:57.826-07:00Cheerful Summer Treat (contains gluten)<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDqQd7JYmPaA9bj6QeyOMVpJR5ZBNC5WZ0jMRqZ758BWlgaJz7HLEBiMVRlZMoRFGZ8nabXgceDxXvANFzlG4M3-IYexzOzqi1d_U9NtEpnTlJjzbyDrUa0AdDw39xrbFM0pKwU-HgBpq/s1600/IMG_4277.JPG"></a><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#663366;">I made these white-chocolate dipped pretzels for an end-of-school party for my daughter and they were a huge hit with the parents and the kids! Super easy to make...Just melt the candy melts in the microwave, dip your pretzels and lay on wax paper while sprinkling decorations. That's it! They harden in a couple of hours and are good to go! The hardest part was actually finding bags of pretzel rods at the store that hadn't been mashed. These would be fun for all of the holidays as well with different colors and sprinkles...Endless possibilities! (I am still on the hunt for gluten free pretzel rods!)</span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZzpqzD70V1Wouvszr3z6kAMRwQdPDjIv0jA4fiavNKbrfkjeCtRvNqLZCkWXurFDCjnnOO7SrndVAcEZsdkUGWMPYG21Nn54cQkf8lR5VKFVwOu1TBaGY9JGbPhVs3MDc68BRPiWwiBr/s1600/IMG_3860.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZzpqzD70V1Wouvszr3z6kAMRwQdPDjIv0jA4fiavNKbrfkjeCtRvNqLZCkWXurFDCjnnOO7SrndVAcEZsdkUGWMPYG21Nn54cQkf8lR5VKFVwOu1TBaGY9JGbPhVs3MDc68BRPiWwiBr/s320/IMG_3860.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5486784455621455842" /></a><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><div style="text-align: center;">UPDATE: I made these for the 4th of July and they were very festive!</div></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDqQd7JYmPaA9bj6QeyOMVpJR5ZBNC5WZ0jMRqZ758BWlgaJz7HLEBiMVRlZMoRFGZ8nabXgceDxXvANFzlG4M3-IYexzOzqi1d_U9NtEpnTlJjzbyDrUa0AdDw39xrbFM0pKwU-HgBpq/s320/IMG_4277.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5491181385970877266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com3tag:blogger.com,1999:blog-1646247592204445588.post-25661940990370076592010-06-25T11:22:00.000-07:002010-06-25T11:41:39.002-07:00Gluten Free Coconut Macaroons<div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">This recipe is from Ina Garten, whom I love! Even though most of her recipes contain gluten, there are a few gluten free gems in her cookbook. These macaroons are so easy to make and are chewy and gooey. Delish.</span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQpjREKG1zyheaS6BySCynmwkKQ5dZGLTPLZXPhZ54oeg-oA8qlkq6pxdEwUhQHEQR8kXsOehyUPsYmYphMfPPDQ_4NptkFx3PActzeawXcPWpRc6YNbR2VcLxgLPW798m42agVGBlgIm/s320/IMG_3878.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5486778739117525970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6y73z8ADJq8KcrJ7CphRmO2DjLm2TsqiLCYajWpmbIqkO1eY-FE8f_Fb4xIPK9A4-QgNHSzh68M3os7UkJHniog3tFesjCXYUS9lxJOxiMf3tFyphYq2KNH8pTO4noLk6Xd4m73SXpeN/s1600/IMG_3884.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6y73z8ADJq8KcrJ7CphRmO2DjLm2TsqiLCYajWpmbIqkO1eY-FE8f_Fb4xIPK9A4-QgNHSzh68M3os7UkJHniog3tFesjCXYUS9lxJOxiMf3tFyphYq2KNH8pTO4noLk6Xd4m73SXpeN/s320/IMG_3884.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5486779086430691986" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Ina Garten's recipe for Coconut Macaroons</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">14 oz. sweetened shredded coconut</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">14 oz. sweetened condensed milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 tsp. pure vanilla extract</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">2 extra large egg whites, at room temp.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/4 tsp. kosher salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Combine</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Coconut, condensed milk and vanilla in large bowl</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Whip</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Egg whites and salt on high speed in separate bowl until med. peaks form</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Fold</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Carefully fold the egg whites into the coconut mixture</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Drop</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Batter onto parchment lined baking sheets in about 2 tsp. scoops</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Bake</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">25-30 minutes at 325 degrees until golden brown</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Cool and Serve!</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Also can be dipped in chocolate...</span></div><div><br /></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com3tag:blogger.com,1999:blog-1646247592204445588.post-54793869255685159432010-06-01T09:05:00.000-07:002010-06-01T09:25:58.789-07:00Gluten Free Coconut Key Lime Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHF1fMZf8lwbIMnYMJfkk877Ba-VwcoX6UqkJtwfnocnUVLGmoZZe-bxiPmbze6CbtFCecUae7M3cvJdcIwnTe4CfWtARJD-wwlKhNM5WuqlyzWxoVEtakHbeVEaqUwKp5YX9oTblzav1/s1600/keylime.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHF1fMZf8lwbIMnYMJfkk877Ba-VwcoX6UqkJtwfnocnUVLGmoZZe-bxiPmbze6CbtFCecUae7M3cvJdcIwnTe4CfWtARJD-wwlKhNM5WuqlyzWxoVEtakHbeVEaqUwKp5YX9oTblzav1/s320/keylime.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5477837821760152402" /></a><br /><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#663300;">Key lime pie has always been a favorite of ours, but once we became a gluten free household, it was something we had to say goodbye to. I always knew I could probably whip up some graham crackers from scratch...Yeah right. So when I finally found GF graham crackers online I ordered 4 boxes right away. <a href="http://www.kinnikinnick.com/">Kinickkinick foods</a>...You are my hero. These graham crackers are pretty good as a cracker. But crumbled up and combined with coconut, butter, sugar and almond flour for a crust...Divine.</span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYrJatcJ1VUcr7D7W6Bia-JBSvcS4vHofIPUR1cBXFhJ1rs0kzKTjj_JxOAJFSryuw7kHt83kcup4QstouhKHELhNQhOCZdbNkwvU6_2GJYWESXqFanBZr0QjVjAgKhtl1_1WeYkPLlTC/s1600/IMG_3642.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYrJatcJ1VUcr7D7W6Bia-JBSvcS4vHofIPUR1cBXFhJ1rs0kzKTjj_JxOAJFSryuw7kHt83kcup4QstouhKHELhNQhOCZdbNkwvU6_2GJYWESXqFanBZr0QjVjAgKhtl1_1WeYkPLlTC/s320/IMG_3642.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5477837533012331410" /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#663300;">Recipe for GF Key Lime Pie</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><b>Crust: </b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;">Crumble or mash one box of GF graham crackers, or about 1 cup</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;">1/4 cup almond flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;">1/4 cup chopped coconut</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;">1/4 cup sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;">6T melted butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><span class="Apple-style-span" style="font-weight: bold; ">Stir </span>all together and pat into tart pan or pie dish</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><b>Bake </b>at 350 for 12 minutes-allow to cool several min. before pouring filling in</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><b>Filling: (From the Nellie and Joe's lime juice bottle)</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;">1/2 cup key lime juice</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;">3 egg yolks</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;">1 can sweetened condensed milk</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><b>Mix</b> well with beaters and pour into baked crust</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><b>Bake</b> at 350 for 15 minutes</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><b>Chill</b> several hours or overnight before serving</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#663300;"><br /></span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com1tag:blogger.com,1999:blog-1646247592204445588.post-18637961073214408712010-04-29T14:41:00.000-07:002010-04-29T15:10:34.336-07:00Gluten Free Banana Cake with Milky Way Icing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrADgEcQbaBjmrZgFSMtAjMfqm2NxJjm9NbFK5pjAbf0FZky-MXfP-T2tMJOGoFr9Xi516u1cDQ_peI8EwCZ-DkZ1JkwjZ57DYpBcuMSwu8ccOTtdbYPrTjFtdix6kfcebBk7DAoZqNY2Z/s1600/GF-banana-cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrADgEcQbaBjmrZgFSMtAjMfqm2NxJjm9NbFK5pjAbf0FZky-MXfP-T2tMJOGoFr9Xi516u1cDQ_peI8EwCZ-DkZ1JkwjZ57DYpBcuMSwu8ccOTtdbYPrTjFtdix6kfcebBk7DAoZqNY2Z/s320/GF-banana-cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5465678204324433106" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC9933;">Ok, so when I realized that you could literally melt a candy bar to ice a cake, I ran to the store to buy some. This cake is iced with 3 melted Milky Way's! Yu-umm. The banana cake is light and moist, with a crispy sugary crust. Alone, the cake would be amazing. But this recipe calls for 3 Milky Way's and I'm not one to deviate from a recipe. Unfortunately Milky Way bars do have barley malt in them which contains gluten, but as this is only a small amount, I went ahead and made them for my gluten-sensitive husband anyway. Mars does make Milky Way chocolate covered caramels that are gluten free which would also be delicious as icing.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC9933;">Here is the recipe! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC9933;"><b>Gluten Free Banana Cake with Milky Way Icing</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><b>SIFT: In a small bowl</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">1 3/4 Cups <a href="http://www.betterbatter.org/">Better Batter</a> (or any gluten free all purpose flour mix)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">1 1/2 t. Baking Powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">1/4 t. Baking Soda</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">Pinch of Salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><b>MIX: </b>I used the whisk attachment instead of the paddle for a lighter texture</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">1 Stick of butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">1/4 Cup vegetable oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">1 1/2 Cup sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><b>ADD to wet mixture:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">2 Eggs, one at a time and mix</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">1 t. Vanilla</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">2 Bananas-ripe, mashed</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><b>MIX into wet mixture:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">3/4 Cup Milk, alternating with dry mixture, until smooth</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><b>POUR:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">Batter into greased 8 or 9" cake pan. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">Tips...I LOVE the PAM spray with flour for baking. Nothing sticks. I also cut out a circle from parchment paper to put in the bottom of the cake pan to help it come out clean.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><b>BAKE:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">350 degrees for 45 min-55 min or until a toothpick comes out clean.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC9933;"><b>Milky Way Icing</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><b>MELT: Whisking until smooth</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">3 Milky Way Bars (chopped)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">1/2 Cup Whipping Cream</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">3 T. Brown sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">1 T. Butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;">When it is all melted, remove from heat and continue whisking to bring the temp. down and allow it to thicken. When it isn't too runny, pour over the cooled cake and you're done!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC9933;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC9933;">Recipe courtesy of: http://lesgourmandisesdisa.blogspot.com/2010/04/gateau-aux-bananes-glacage-aux-barres.html. I made it gluten free by substituting <a href="http://www.betterbatter.org/">Better Batter</a> for flour.</span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com1tag:blogger.com,1999:blog-1646247592204445588.post-44897574517571982852010-04-22T09:50:00.000-07:002010-04-22T14:02:46.752-07:00Gluten Free Sugar Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHj9aWVwtf-q9FA8HZgla5NX3-kj5aVC0wb7ZOCZQkJo6SpoOhv5KHbnMMIYL4HlUp8AqxkFq-H0T2XMaEK-N8vPUMi3z1wBGKFGih-cjnBQu6arUY0Vn9I601oFmZVHBlN2BRadeC0Pk/s1600/gawk.jpg_1"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHj9aWVwtf-q9FA8HZgla5NX3-kj5aVC0wb7ZOCZQkJo6SpoOhv5KHbnMMIYL4HlUp8AqxkFq-H0T2XMaEK-N8vPUMi3z1wBGKFGih-cjnBQu6arUY0Vn9I601oFmZVHBlN2BRadeC0Pk/s320/gawk.jpg_1" border="0" alt="" id="BLOGGER_PHOTO_ID_5463070228929384370" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g8Z8ypHIk9FG34_lizwP9VZgLBwELfLN0xmRDjAoQUtFg5VB2dLfAOazR9zZPmxI70zkCFx0SUjSLj0jtDcUzn9UHHRdEs9t3p3jA4XT1M2t2Jlez11lx6RYOicD240StFRLFlHmAYsW/s1600/lemon-cookie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g8Z8ypHIk9FG34_lizwP9VZgLBwELfLN0xmRDjAoQUtFg5VB2dLfAOazR9zZPmxI70zkCFx0SUjSLj0jtDcUzn9UHHRdEs9t3p3jA4XT1M2t2Jlez11lx6RYOicD240StFRLFlHmAYsW/s320/lemon-cookie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463044362125156626" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;">Ok, so cut-out sugar cookies have been on my list of items to learn how to bake Gluten Free for a looooong time. I have kind of avoided it because sugar cookies have always been a favorite with my family and we have amazing recipes that have been passed down through generations. I guess I haven't wanted to tarnish the memories of these delicious treats by making a less-great gluten free version. It finally took my GF husband BEGGING for sugar cookies, for me to finally take the plunge. And OH MY, OH MY...</span></div><div style="text-align: center;"> </div><div style="text-align: center;"><br /></div><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/AVvXsEhC0vPfTvtDczhGLwEfXH50AV4SDZlNipcf9gjiFuLdccR3DjpqFm6dBmfoxOIIUcCe5CKP-fLx6ZbJAIiKJB271tSQOxcx0ENaUdh10GNpe7MBQJ2__gstIm1T0xo3Z_9scd_r1yN5z8Y4/s1600/bite.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0vPfTvtDczhGLwEfXH50AV4SDZlNipcf9gjiFuLdccR3DjpqFm6dBmfoxOIIUcCe5CKP-fLx6ZbJAIiKJB271tSQOxcx0ENaUdh10GNpe7MBQJ2__gstIm1T0xo3Z_9scd_r1yN5z8Y4/s320/bite.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463047328489341330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;">These cookies have an amazing moist, crumbly inside just the way a sugar cookie should. They don't fall apart like a lot of GF baked goods...Actually, there isn't anything about this cookie that screams "GF". It is buttery, sweet and smooth.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;">I used <a href="http://www.betterbatter.org/">better batter</a> for my universal GF baking flour and as usual, I was not disappointed. As you can see from this photo, this looks like a typical sugar cookie batter. </span></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKYwgmHjCrmREWuBT0d7REUvhiAcMnXgqrCGhS7WBMHQXiUamr5QUcQt_3vGEZeTPhLG0Dz-2iuXaBHpAnALZoj8ypZsUOzeBMKJwDJQjBGjNRkAjw2HJXmDoUvfEkMVhvz3pwRg1seEk/s1600/IMG_3119.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKYwgmHjCrmREWuBT0d7REUvhiAcMnXgqrCGhS7WBMHQXiUamr5QUcQt_3vGEZeTPhLG0Dz-2iuXaBHpAnALZoj8ypZsUOzeBMKJwDJQjBGjNRkAjw2HJXmDoUvfEkMVhvz3pwRg1seEk/s320/IMG_3119.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5463044272200593522" /></a><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;">I like to use parchment paper when rolling out dough...It keeps it from sticking and the clean-up is a breeze.</span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbP-H_6kJwUbA4MQtUWk2Z0U5x2IiUTDQ6I6gJ3CdnjhhYnwh4b7HC5wFWzPN4bWHTzui2_uR_kP73EHGtksMAFV_DaGbwbrpTn6Jo6b94zHRZX-kY6-b7YfH-c_UGTuOmXTQKJRI-Ffa/s1600/IMG_3123.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbP-H_6kJwUbA4MQtUWk2Z0U5x2IiUTDQ6I6gJ3CdnjhhYnwh4b7HC5wFWzPN4bWHTzui2_uR_kP73EHGtksMAFV_DaGbwbrpTn6Jo6b94zHRZX-kY6-b7YfH-c_UGTuOmXTQKJRI-Ffa/s320/IMG_3123.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5463044189813236386" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;">After rolling to the desired thickness, just peel the top layer of paper away and you are ready to cut-out!</span></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfIhbP8KnlY6kXwVDE2sUVvZJfbN27qAOK8Y4_SblnDpvNU7E_c6nPdaUM3GpGOLQvcanWMmXV8nELXqw6-R-RHiQjzmS677bb-UxZDIZKM_i-jEzDSbsRExcLMTs-_JERqgpiSryBcOR/s1600/IMG_3124.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfIhbP8KnlY6kXwVDE2sUVvZJfbN27qAOK8Y4_SblnDpvNU7E_c6nPdaUM3GpGOLQvcanWMmXV8nELXqw6-R-RHiQjzmS677bb-UxZDIZKM_i-jEzDSbsRExcLMTs-_JERqgpiSryBcOR/s320/IMG_3124.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5463044091180317074" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;">Cutting, cutting, cutting...This dough is really easy to work with.</span></div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmuZjXWAxW5E54C5561XRnLnTgCu6us9cGVR9ezbiNI_h7jtXkNkANFkusK_GqEddUFJWR1_DWRUdpKFicmTQ1_JCHndfUOvf3ZnhcGThNKJVLCq-UdSDTleLuX1PxsEfhdt8vn5F2BiN/s1600/IMG_3126.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmuZjXWAxW5E54C5561XRnLnTgCu6us9cGVR9ezbiNI_h7jtXkNkANFkusK_GqEddUFJWR1_DWRUdpKFicmTQ1_JCHndfUOvf3ZnhcGThNKJVLCq-UdSDTleLuX1PxsEfhdt8vn5F2BiN/s320/IMG_3126.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5463043969800923778" /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;">These babies are done after only 8 minutes. </span></div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvA3Tvqxb4wJyyAadsxgHMJF8z3RtP2Gcyw9M42ja9zAwLFLDyfgOS7Cv4aKSgZCw68drSqfC3ZeFloAIajaZQqfDAG4kh1-IAyop_399o26f30r78slYBCvFXtiPsPxyvPcxCTbAavM_/s1600/IMG_3128.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvA3Tvqxb4wJyyAadsxgHMJF8z3RtP2Gcyw9M42ja9zAwLFLDyfgOS7Cv4aKSgZCw68drSqfC3ZeFloAIajaZQqfDAG4kh1-IAyop_399o26f30r78slYBCvFXtiPsPxyvPcxCTbAavM_/s320/IMG_3128.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5463043825177019762" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;">Time to decorate and try not to eat more than 2 in a sitting, because we are saving these for Dear Hubby when he gets home from work. I did eat a few of the burned ones...My kids each had a couple. I promise there were some left for DH when he got home! He seriously enjoyed them (we all did) and couldn't even tell they were GF...The best compliment for a GF baker!</span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsp387DvbkCYlhEqonIGe7zURV6dD3kfaVJt6Vjz0NqAdmOZ7i7DH2QR8dDUHGqkZ67CTdXbQ_1HSVkJDNv8109hLPBJgljLqu80FDjeQyfcn1Ha94ooMr4sex2-fP2xbQ9bbtvUCe9HF/s1600/lemon-cookies_lots.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsp387DvbkCYlhEqonIGe7zURV6dD3kfaVJt6Vjz0NqAdmOZ7i7DH2QR8dDUHGqkZ67CTdXbQ_1HSVkJDNv8109hLPBJgljLqu80FDjeQyfcn1Ha94ooMr4sex2-fP2xbQ9bbtvUCe9HF/s320/lemon-cookies_lots.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463043690063362818" /></a><br /></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;">Have fun with these, and get out this recipe for holidays or just on a sunny, Spring morning, when you want to surprise your fam!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;">Gluten Free Sugar Cookie Recipe</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#009900;">Sift</span></b><span class="Apple-style-span" style="color:#009900;"> 2 1/2 cups </span><span class="Apple-style-span" style="color:#009900;"><a href="http://www.betterbatter.org/">Better Batter</a> (Already contains xantham gum)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"> 2 t. Baking Powder</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"> 1/2 t. Salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#009900;">Cream</span></b><span class="Apple-style-span" style="color:#009900;"> 3/4 Cup Butter (1 1/2 sticks)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"> 3/4 Cup Sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"> 2 Eggs (Mix well between each addition)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"> 2 t. Vanilla</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"> Pinch of Nutmeg</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#009900;">Add</span></b><span class="Apple-style-span" style="color:#009900;"> dry mixture to butter mixture and mix well</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#009900;">Chill </span></b><span class="Apple-style-span" style="color:#009900;">dough ball in fridge until firm (30 min)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#009900;">Roll</span></b><span class="Apple-style-span" style="color:#009900;"> dough between parchment paper and cut out into shapes</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#009900;">Bake</span></b><span class="Apple-style-span" style="color:#009900;"> at 375 degrees for 8-12 minutes, or until cookies </span><b><span class="Apple-style-span" style="color:#009900;">JUST</span></b><span class="Apple-style-span" style="color:#009900;"> start to brown</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color:#009900;">Cool</span></b><span class="Apple-style-span" style="color:#009900;"> on rack and frost.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#009900;">Enjoy! This recipe was adapted from Shauna's cookie recipe on http://www.glutenfreegirl.blogspot.com, with a little of my mom's famous shortbread cookie recipe thrown in.</span></div></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com3tag:blogger.com,1999:blog-1646247592204445588.post-79223056917442000402010-04-19T09:13:00.000-07:002010-04-19T09:26:58.944-07:00Maddie's newly painted room<div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#993399;">Here are the pictures of Maddie's room, finally done. Wow, stripes are a lot of work, but really cute in the end. These pics are of the room before the art work on the walls went up, the chandelier and the new curtains went in. Our Aunt Ann helped paint all of these stripes while she was visiting...Thank you again Ann!</span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitjhEOSk8X8hJe-XV_NcdcgQKXoPF1WsluHi-HrCOtzjbOScB8dnRCSsqpQORaLtSD1wAwz80rMHRPNbMo6pdwJDKujbdbPZ6QZkZlBW-5xuuET2QlkWP8oyh4bRT61ul-X3rXbgTxv0d/s1600/IMG_3086.JPG"><br /><br /></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthLcaPfMTN10FBBs0mA3gSM6hyGs4yi9-CF5nOAb5eJ-7FRrTrGrfQAvPc1resEC8WAhWavWAXkLdixZFZx-Fz-8t_0Fv5bYVEp1rhhq-8Dws4yTptOu3QmwKVHWRKjT9yPqEvevyIO0u/s1600/IMG_3085.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthLcaPfMTN10FBBs0mA3gSM6hyGs4yi9-CF5nOAb5eJ-7FRrTrGrfQAvPc1resEC8WAhWavWAXkLdixZFZx-Fz-8t_0Fv5bYVEp1rhhq-8Dws4yTptOu3QmwKVHWRKjT9yPqEvevyIO0u/s320/IMG_3085.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461882716824252594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitjhEOSk8X8hJe-XV_NcdcgQKXoPF1WsluHi-HrCOtzjbOScB8dnRCSsqpQORaLtSD1wAwz80rMHRPNbMo6pdwJDKujbdbPZ6QZkZlBW-5xuuET2QlkWP8oyh4bRT61ul-X3rXbgTxv0d/s1600/IMG_3086.JPG" style="text-decoration: none;"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitjhEOSk8X8hJe-XV_NcdcgQKXoPF1WsluHi-HrCOtzjbOScB8dnRCSsqpQORaLtSD1wAwz80rMHRPNbMo6pdwJDKujbdbPZ6QZkZlBW-5xuuET2QlkWP8oyh4bRT61ul-X3rXbgTxv0d/s320/IMG_3086.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461884452266971202" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3W7oFVkoBnGUXiiZF28TLiJscz8ggY-jA2XrfdX2SLFJmm0mRJKTqRo7s-STFrFjgGPas8iOUexdE4KPoo_hu0Gvdjfm6OKuZdWKCPgrUv-AOsXA7sias86fOYsHQzhAmS5e4bmg2bmlV/s1600/IMG_3087.JPG"><img style="display:block; 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margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-o58Mvqv0XeSbTrnmEGlD3CyYYsz7_kKxOt1O8ArrunEkQ6-i8O9DelAGEseHcyBpCIP3tdYgGBQ5Tnq7bA22sNexY4xTXPe5JEHoIHU2RRkUPhZedLC0pxi265Yuhr85gvQ4OdG9ol4/s320/IMG_3090.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461884041753913202" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQvLCqen_gsge-1G4kIT83fNspMT2Ppl06XWNJqg6vr3o7xH9TaiYiE_tNZ9i1JqMm2G-tdseFvHxFUfII8xvJOfFYnxHGqBhgyJrhE6kEEjMoP4bjA_hTr9-UTSmoggBDzq7vCRQFt3s/s1600/IMG_3091.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQvLCqen_gsge-1G4kIT83fNspMT2Ppl06XWNJqg6vr3o7xH9TaiYiE_tNZ9i1JqMm2G-tdseFvHxFUfII8xvJOfFYnxHGqBhgyJrhE6kEEjMoP4bjA_hTr9-UTSmoggBDzq7vCRQFt3s/s320/IMG_3091.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461883960746148354" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ll6K3TFVvhdxlJQukqYhrVCmOqDztCtgDS-_LK2VJiUSap5WnxnGz1y4PDSTamBhJu4VxPe_UrUa5yEvuTug3xElzCBPMroVs11q_A3lNqC2uGxiawgxqHRdgtX4HW-UAkSQ5mAZjia0/s1600/IMG_3092.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ll6K3TFVvhdxlJQukqYhrVCmOqDztCtgDS-_LK2VJiUSap5WnxnGz1y4PDSTamBhJu4VxPe_UrUa5yEvuTug3xElzCBPMroVs11q_A3lNqC2uGxiawgxqHRdgtX4HW-UAkSQ5mAZjia0/s320/IMG_3092.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461883851132113954" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKl1AGki9yovBp-8gh_IPO5j6baY-2Dx9yNT8a_AazPB2u-up3yTHcmD8CH0K0r_vlB-1l_e6sN9KoCelKEpOe7Fn60SsLZRIcrsV509ixRZHP4Lrc_IpvzT_P6aI-Zhuk3nGlZsu-oli/s1600/IMG_3093.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKl1AGki9yovBp-8gh_IPO5j6baY-2Dx9yNT8a_AazPB2u-up3yTHcmD8CH0K0r_vlB-1l_e6sN9KoCelKEpOe7Fn60SsLZRIcrsV509ixRZHP4Lrc_IpvzT_P6aI-Zhuk3nGlZsu-oli/s320/IMG_3093.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461883746885184082" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZpOHthU3I_-0X5z3mr6Ju5xeme0qikknNr34z9mo6bqOGBswS7vrwdHRR3055hw7lLMKpkWQ7k4Qup7Rkey5tE8X1yudpCgBDMDrHrIkgBimGCm24w4pn8xLXexPrlLZ1Nh-wUfEAgtj/s1600/IMG_3094.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZpOHthU3I_-0X5z3mr6Ju5xeme0qikknNr34z9mo6bqOGBswS7vrwdHRR3055hw7lLMKpkWQ7k4Qup7Rkey5tE8X1yudpCgBDMDrHrIkgBimGCm24w4pn8xLXexPrlLZ1Nh-wUfEAgtj/s320/IMG_3094.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461883584838367138" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EcaZOP9KKii8QWoj4bZYlgOT6gcwACCPbgseTOADljmQFIzeM4UpQfYsS_rJfdg6b6jWSZiwIw2nXSyATrWQzDynueCGLPEzAWS9KZDescDQdopijT4UxbR9ljG6fSs21TAcIaypC8Wx/s1600/IMG_3095.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EcaZOP9KKii8QWoj4bZYlgOT6gcwACCPbgseTOADljmQFIzeM4UpQfYsS_rJfdg6b6jWSZiwIw2nXSyATrWQzDynueCGLPEzAWS9KZDescDQdopijT4UxbR9ljG6fSs21TAcIaypC8Wx/s320/IMG_3095.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461882846475222770" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthLcaPfMTN10FBBs0mA3gSM6hyGs4yi9-CF5nOAb5eJ-7FRrTrGrfQAvPc1resEC8WAhWavWAXkLdixZFZx-Fz-8t_0Fv5bYVEp1rhhq-8Dws4yTptOu3QmwKVHWRKjT9yPqEvevyIO0u/s1600/IMG_3085.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthLcaPfMTN10FBBs0mA3gSM6hyGs4yi9-CF5nOAb5eJ-7FRrTrGrfQAvPc1resEC8WAhWavWAXkLdixZFZx-Fz-8t_0Fv5bYVEp1rhhq-8Dws4yTptOu3QmwKVHWRKjT9yPqEvevyIO0u/s320/IMG_3085.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461882716824252594" /></a><br /></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com3tag:blogger.com,1999:blog-1646247592204445588.post-37491663465659525722010-04-14T09:15:00.000-07:002010-04-14T09:41:23.710-07:00Gluten Free Texas Cookies<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNaHzwx-3DlJ1rgDRejeiUb6qVDMdIEUC0KqjR0l9nE9dIfdbBBAIyP1-46t3lMqB8QDrmFjsaWXWKmh5WPtmRpj7jEIpnuH57bYLERGqVUv19TFDs5h_GnSwcYAHojZnT6KZlG0wxD4d/s1600/texas-cookie.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNaHzwx-3DlJ1rgDRejeiUb6qVDMdIEUC0KqjR0l9nE9dIfdbBBAIyP1-46t3lMqB8QDrmFjsaWXWKmh5WPtmRpj7jEIpnuH57bYLERGqVUv19TFDs5h_GnSwcYAHojZnT6KZlG0wxD4d/s320/texas-cookie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5460028967201057522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 214px; height: 320px; " /></a></span></span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">I discovered this gooey concoction on <a href="http://www.foodgawker.com/">Food Gawker</a> yesterday, and decided to try a GF version. One of the things I love best about <a href="http://www.betterbatter.org/">Better Batter</a> is how easy it is to substitute it into regular recipes. It is a one for one exchange. These yummy chocolate chip cookies are so good we barely let them cool before digging in. They are a bar cookie and are not over-baked...You want them gooey and chewy. It is a great base for whatever you want to throw on. I threw chocolate chips on the whole thing, and then a row of nuts and a row of Reeces Peanut Butter chips. You wouldn't know these were gluten free, they are smooth and chewy with a great texture.</span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHlH4e3kri3Ls0iHiu-1_bH5XtWOGI1PrdV8iuWy72TvJn1Cv-w_LkKGwFiXbp1oKzwr4icSKqHfVvIanzCj54z_yuwSEANdNBZaJwzLFV1Bu-qGCXoX4W1l0hieY_Dwp-S_QAhbtEBoU/s1600/IMG_3039.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHlH4e3kri3Ls0iHiu-1_bH5XtWOGI1PrdV8iuWy72TvJn1Cv-w_LkKGwFiXbp1oKzwr4icSKqHfVvIanzCj54z_yuwSEANdNBZaJwzLFV1Bu-qGCXoX4W1l0hieY_Dwp-S_QAhbtEBoU/s320/IMG_3039.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5460029107343024882" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">A piece of parchment paper on your cookie sheet makes it easy to remove. Once the batter is spread onto the sheet you can throw on whatever you want...Chocolate, butterscotch, coconut, nuts sprinkles...Endless possibilities. And I'm sure it wouldn't hurt to throw a scoop of ice cream on the side. I also wanted to add that if you don't need to cook gluten free, just substitute the Better Batter for flour. It is 1:1. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmIYrJ2OM2_Ik5rsKv7KruanVrX8Swwr3x2Yy5BTOG7CRxz0bIvxQtTEliDRKTexgvpJKIuNlqU6hEQD2z9dh3gAckPX3GiKW-ocbNU91bI9w5cntHINjSPWpkDlm3r5qqgk3YI-mtOKh/s1600/IMG_3043.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmIYrJ2OM2_Ik5rsKv7KruanVrX8Swwr3x2Yy5BTOG7CRxz0bIvxQtTEliDRKTexgvpJKIuNlqU6hEQD2z9dh3gAckPX3GiKW-ocbNU91bI9w5cntHINjSPWpkDlm3r5qqgk3YI-mtOKh/s320/IMG_3043.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5460029210314009714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Here it is straight out of the oven...Just cut into bars and dig in. Due to the amount of brown sugar and butter, it tastes like soft and chewy toffee. I think I'm going to eat another one right now. </span></div></div><div><br /></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><b>Gluten Free Texas Cookies</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Sift </b>together 1 cup <a href="http://www.betterbatter.org/">Better Batter</a>,</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"> 1/2 tsp. baking powder,</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"> 1/2 tsp. salt in a small bowl</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Cream</b> one stick butter,</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"> 2 cups brown sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Beat</b> in 2 eggs, one at a time (mix well)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Add</b> 1 tsp. vanilla</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Mix </b>in flour mixture until well mixed</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Spread </b>onto parchment-lined or greased cookie sheet</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Sprinkle</b> on any toppings you would like...Chocolate, coconut, nuts...</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Bake at 350 for 20 minutes, and *promptly remove.</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>Cool and Cut!</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b>*</b>These cookies are meant to be chewy-gooey, do not overcook.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Recipe courtesy of:</span></div><div>http://www.thibeaultstable.com/2010/04/texas-cookies.html</div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com2tag:blogger.com,1999:blog-1646247592204445588.post-10601870327502655352010-03-24T16:47:00.000-07:002010-03-25T10:55:02.508-07:00Gluten Free Blueberry Crisp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-6W4WHqhrsUgnmAhqFIXHn_GpX-787zwzOS5L38v1XuEqARIKUPlNp_blAEirmCggfXPqwe4XS7OX2MeQOOPfaLNgPfs86sPhjeY-o-N5Jx1EBFRL6TW9RkikVgH8NYnZrVctKTjLSNj/s1600/bluecrisp.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-6W4WHqhrsUgnmAhqFIXHn_GpX-787zwzOS5L38v1XuEqARIKUPlNp_blAEirmCggfXPqwe4XS7OX2MeQOOPfaLNgPfs86sPhjeY-o-N5Jx1EBFRL6TW9RkikVgH8NYnZrVctKTjLSNj/s320/bluecrisp.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5452631352821168546" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">I was gawking at food on foodgawker.com today and saw this lovely blueberry crisp that I just had to try. Number one, I have all these ingredients. Number two, it is very easy to adapt to gluten free. If you haven't purchased </span><a href="http://www.betterbatter.org/"><span class="Apple-style-span" style="color:#996633;">Better Batter</span></a><span class="Apple-style-span" style="color:#996633;"> yet, get to you nearest Whole Foods or shop online. So, thank you </span><a href="http://kitchen-worthy.com/the-scent-of-cinnamon-and-blueberries"><span class="Apple-style-span" style="color:#996633;">kitchen-worthy.com</span></a><span class="Apple-style-span" style="color:#996633;"> for this delish addition to my GF recipe book! This is a delicious general crisp that you could use with many fruits. Happy berry picking!</span></div><div style="text-align: center;"><br /></div><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/AVvXsEg5yD9Jz4-7rfBdo00RoC-6AYF4zMk_BRjK5oNObeg_HNTdMJxxfSJQlaOfQ90wAYdZhxZkP3DSQFydlXujrP9QSjGqLJFZDCDJmvD1m40Q_0qJ5NiEUdIqF0R1URECWW6hX5MPlJK2ILZf/s1600/IMG_2666.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5yD9Jz4-7rfBdo00RoC-6AYF4zMk_BRjK5oNObeg_HNTdMJxxfSJQlaOfQ90wAYdZhxZkP3DSQFydlXujrP9QSjGqLJFZDCDJmvD1m40Q_0qJ5NiEUdIqF0R1URECWW6hX5MPlJK2ILZf/s320/IMG_2666.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5452406926598116882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style=" ;font-size:small;">Toss blueberries with GF flour and sugar and pour into a greased pie dish or 8"x8" baking dish.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;">Using your pastry blender, hand-mix the butter, flour and brown sugar into pea-sized crumbles.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style=" text-decoration: underline;font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkrfP-x-EqI3Anr8rstWwniZjJVi6O8Ql8X0dgm-4DzqTgU2vLPksv165EqaAESZP4BoZiK6I9LMK2mId5Coy_KCbRyIiRb3YRy5WSYKqFilCBPqzv5SCXM1aEoVpIciwIllZJykoGcsqP/s1600/IMG_2667.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkrfP-x-EqI3Anr8rstWwniZjJVi6O8Ql8X0dgm-4DzqTgU2vLPksv165EqaAESZP4BoZiK6I9LMK2mId5Coy_KCbRyIiRb3YRy5WSYKqFilCBPqzv5SCXM1aEoVpIciwIllZJykoGcsqP/s320/IMG_2667.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5452415288913369650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;"> This is the perfect consistency...You want to keep blending until there are no longer dry ingredients in the bottom-It is all incorporated into the butter.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-size:16px;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY3mYssmU_mc2B6cLvDHfWVXKJh7vpAphK_ZGdqIgpzYH3BNMfJ2vBHsIZjKpvE1S9tA1K9_HQCK_mZq71_MfO2vDaKtZqhyxnpZjiU3xkRhwgB3wQfOGeNAvyJAhhLI0w5lz2XiodR7Y/s1600/IMG_2669.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY3mYssmU_mc2B6cLvDHfWVXKJh7vpAphK_ZGdqIgpzYH3BNMfJ2vBHsIZjKpvE1S9tA1K9_HQCK_mZq71_MfO2vDaKtZqhyxnpZjiU3xkRhwgB3wQfOGeNAvyJAhhLI0w5lz2XiodR7Y/s320/IMG_2669.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5452362303354650978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;">Once you have your crumbles, mix in the oats and cinnamon. This recipe is actually ridiculously easy, with crowd-pleasing results.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-size:16px;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGKM4EL8GPPRAui0SmMm5IoUpStvWF6PUxzC6rxW8AsFehqkt_V68vqlP9wMfBgHpVvpurS9frTBZTTgJOgLVlgipN2WExh7LDxO-lVj8uW6kmtLRDvtnC62SAaHLgt0CfeofR2kXRGfD/s1600/IMG_2670.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGKM4EL8GPPRAui0SmMm5IoUpStvWF6PUxzC6rxW8AsFehqkt_V68vqlP9wMfBgHpVvpurS9frTBZTTgJOgLVlgipN2WExh7LDxO-lVj8uW6kmtLRDvtnC62SAaHLgt0CfeofR2kXRGfD/s320/IMG_2670.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5452362416986393506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Bake for 35-40 minutes at 350 or until it is golden and bubbly. The cinnamon will make your house smell fabulous while baking.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Ta-Daaa! Serve this warm with ice cream!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjcYitJGPbCPy_6Sz3bEdfjjKsuCb3Ox5bRt5QYZtWeb0xWH6GmMQULFiGGGURr62UIHRsCLuIG-POyOpFc4ssFNI8d7rTZ_kscsZ7i2ubJOONnSR2VBeUtyaw-OQRTJIQXEf7mLV7dwn/s1600/IMG_2676.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjcYitJGPbCPy_6Sz3bEdfjjKsuCb3Ox5bRt5QYZtWeb0xWH6GmMQULFiGGGURr62UIHRsCLuIG-POyOpFc4ssFNI8d7rTZ_kscsZ7i2ubJOONnSR2VBeUtyaw-OQRTJIQXEf7mLV7dwn/s320/IMG_2676.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5452361568094481874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;">Recipe for Blueberry Crisp (GF)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">2 pints fresh or frozen blueberries</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1 T Sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1-2 T <a href="http://betterbatter.org/">Better Batter</a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Toss together in separate dish and pour into greased pie or 8x8 pan</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">3/4 Cups <a href="http://betterbatter.org/">Better Batter</a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">3/4 Cups packed Brown Sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">6 T Butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Combine with a pastry blender until pea-sized crumbles result and dry fully incorporated</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/2 Cups Oats</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">1/2 t Cinnamon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">Blend oats and cinnamon into crumble mixture. Pour on top of berries and pat down. Bake at 350 for 35-40 minutes. Crisp will be golden and crispy on the edges. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;">This tastes amazing with ice cream! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY3mYssmU_mc2B6cLvDHfWVXKJh7vpAphK_ZGdqIgpzYH3BNMfJ2vBHsIZjKpvE1S9tA1K9_HQCK_mZq71_MfO2vDaKtZqhyxnpZjiU3xkRhwgB3wQfOGeNAvyJAhhLI0w5lz2XiodR7Y/s1600/IMG_2669.JPG"><br /></a></span></span></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com2tag:blogger.com,1999:blog-1646247592204445588.post-77336695346699616442010-03-23T11:27:00.001-07:002010-03-24T16:47:09.318-07:00Eye Candy<div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#993399;">Ok, so not exactly Gluten Free, but I thought it was too cute not to post! This is for a "guess how many" game for Easter, and it is also the prize. My daughter helped me put this together, and let me tell you, it was a tasty project. Thought I'd share!</span></span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8L7tQt6BnWzrr5dqZaGa1p2N3KreGZzZ0XPStkhHeA1pAkFBEndWAsFHq2taETWADnvzH1W2LKd-wpwB0cC1G07UdGtFTJDXCyS0nVjlFFhy9pqsniRp-1jI4bPWjCozPyNT90_0Ot4G/s1600-h/eyecandy_low.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8L7tQt6BnWzrr5dqZaGa1p2N3KreGZzZ0XPStkhHeA1pAkFBEndWAsFHq2taETWADnvzH1W2LKd-wpwB0cC1G07UdGtFTJDXCyS0nVjlFFhy9pqsniRp-1jI4bPWjCozPyNT90_0Ot4G/s320/eyecandy_low.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5451897848038967154" /></a>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com1tag:blogger.com,1999:blog-1646247592204445588.post-17137887219691911872010-03-17T08:11:00.000-07:002010-03-19T07:58:37.808-07:00Gluten Free Strawberry Shortcake (Scones)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7WLNY1Vatj59ctSJZydui7rZM6cA970Pl2M4GSSLYn8NWGF1_e5DnMs9FVYqtOLmMjCm4zbrl1VC7NHgSf5MxOlZymvjVWYNIVMnLPoibFKfG0XKaRfbEascKNUUtnZjfDlQngdnCLtv/s1600-h/straw1_low.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7WLNY1Vatj59ctSJZydui7rZM6cA970Pl2M4GSSLYn8NWGF1_e5DnMs9FVYqtOLmMjCm4zbrl1VC7NHgSf5MxOlZymvjVWYNIVMnLPoibFKfG0XKaRfbEascKNUUtnZjfDlQngdnCLtv/s320/straw1_low.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449632750941936082" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">Sift together dry ingredients.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><br /></span></div><div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQPI9mNBvSkw5J4x7F_aFuIIYLjOzRED-dfJOE2ezZzZgsOWCsllBK829bcCYsMe1e0nj72D5Pgmxs1dUjIPhSdamxKlV8VohMbBn1_zf3rrpg_KTSZxWkuLgF5PtEDdUJ1vH6Hmv15PL/s1600-h/IMG_2447.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQPI9mNBvSkw5J4x7F_aFuIIYLjOzRED-dfJOE2ezZzZgsOWCsllBK829bcCYsMe1e0nj72D5Pgmxs1dUjIPhSdamxKlV8VohMbBn1_zf3rrpg_KTSZxWkuLgF5PtEDdUJ1vH6Hmv15PL/s320/IMG_2447.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5449625172338531410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><span class="Apple-style-span" style="line-height: 20px; "><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">Cut butter into pieces and add to dry mixture.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG_gsvCHUQ9q4apOm6A9A6vAUeAX35kUCudAopSGEwJHdzDS3Rcoksm7cSPr6Uifk91ANx2imOXkKGNCBnQgntKsfMTQl6intwNrn3lThFkc0SlzI5xt5oWfP79JN8Y96Felfad6Rx-ua/s1600-h/IMG_2449.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG_gsvCHUQ9q4apOm6A9A6vAUeAX35kUCudAopSGEwJHdzDS3Rcoksm7cSPr6Uifk91ANx2imOXkKGNCBnQgntKsfMTQl6intwNrn3lThFkc0SlzI5xt5oWfP79JN8Y96Felfad6Rx-ua/s320/IMG_2449.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5449625660596021682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">Using a pastry blender, mix cold butter with dry ingredients.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeTX98aecLmBZftIZ4r6J1-cLUVzd3eMlBlfXm3EelqEV8-AnBDGCsuk_noJANCSuK0-kZlrr2rXXmzOQMZuBbrvvIl-6eyYEyATgEBWrWqBWJUawkwc-YvaAtpbKrahBMTvVyqKRilQE/s1600-h/IMG_2450.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeTX98aecLmBZftIZ4r6J1-cLUVzd3eMlBlfXm3EelqEV8-AnBDGCsuk_noJANCSuK0-kZlrr2rXXmzOQMZuBbrvvIl-6eyYEyATgEBWrWqBWJUawkwc-YvaAtpbKrahBMTvVyqKRilQE/s320/IMG_2450.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5449626068398121554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: normal; "><span class="Apple-style-span" style=" line-height: 20px;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">Whisk wet ingredients in medium bowl.</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYuwWuO0VJrnheQOPufF77XBA2702k2Pt-lSLM-96GXRi3wHcX-1BZdAlzXh85stgHMqbzOtn-hcXHwLDkxXXO9tuhEojhF_f0jF1xxL3ciWMgAlGN8aAcKCS3p6kmrhoawsfzEC0A17k/s1600-h/IMG_2452.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYuwWuO0VJrnheQOPufF77XBA2702k2Pt-lSLM-96GXRi3wHcX-1BZdAlzXh85stgHMqbzOtn-hcXHwLDkxXXO9tuhEojhF_f0jF1xxL3ciWMgAlGN8aAcKCS3p6kmrhoawsfzEC0A17k/s320/IMG_2452.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5449627204879638002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">Blend wet into dry ingredients.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKwnBunPuaWKjF_OmPfI3CWpKncPe_6TNX1GU7XaEZjcxrbd_AoUCFn_27EOYFRCNkhQd8nFNdXnxuWahyphenhyphenAkSATKLbLMeDg52WqGJ8STfDr6j5-YOIVkCO4ZlxqkPZM45Opa8Ig8ywJWB/s1600-h/IMG_2453.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKwnBunPuaWKjF_OmPfI3CWpKncPe_6TNX1GU7XaEZjcxrbd_AoUCFn_27EOYFRCNkhQd8nFNdXnxuWahyphenhyphenAkSATKLbLMeDg52WqGJ8STfDr6j5-YOIVkCO4ZlxqkPZM45Opa8Ig8ywJWB/s320/IMG_2453.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5449627404798235026" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">Press dough into a 1" tall disk and cut into 8 pieces.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#996633;"><span class="Apple-style-span" style="line-height: normal;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJM277HvH7rlIbULIgplQl-9YEJoRdvrZe3DvtmCAsJR9CqzJ2YHKLsAPJWd9AG6-K8HD7k174xH9ERFcXPTbEidqinFA6bgVIAUzucL6A-cjEYHEZDf3oUxS411UYcsvEqWKZnzxFKNd_/s1600-h/IMG_2454.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJM277HvH7rlIbULIgplQl-9YEJoRdvrZe3DvtmCAsJR9CqzJ2YHKLsAPJWd9AG6-K8HD7k174xH9ERFcXPTbEidqinFA6bgVIAUzucL6A-cjEYHEZDf3oUxS411UYcsvEqWKZnzxFKNd_/s320/IMG_2454.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5449629236654582658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">Baste with cream.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxWvWAyzWZ3r6nrq-PWOThEpNUgznxabIh7l56QhYxYTolywgy-Yic0lOfqqkrvLyRSm3km5Jh6y219eh_LLrfejM1x1BWZP0f2F_jq7ZqG-WkLqZgCnIn4d0dQvP80T2jf6ZWQObYqsd/s1600-h/scone.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxWvWAyzWZ3r6nrq-PWOThEpNUgznxabIh7l56QhYxYTolywgy-Yic0lOfqqkrvLyRSm3km5Jh6y219eh_LLrfejM1x1BWZP0f2F_jq7ZqG-WkLqZgCnIn4d0dQvP80T2jf6ZWQObYqsd/s320/scone.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449628509888736530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">Heat oven to 425 degrees.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br />Mix together in a large bowl:<br /><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">2 cups </span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><a href="http://www.betterbatter.org">Better Batter</a></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">1/3 cup sugar</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">1 Tbsp baking powder</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">1/4 tsp baking soda</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">1/2 tsp salt plus a pinch</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span></b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br />Cut into pieces and drop in:<br /><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">6 Tbsp cold unsalted butter</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /><br />Cut the butter in with a pastry blender or two knives, coating the pieces with flour as you go, until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the refrigerator if the butter starts to soften.<br /><br />Stir in:<br /><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">1/2 cup chopped nuts (optional) and/or</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">1/2 cup dried fruit (optional)</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /><br />Whisk together in a separate bowl:<br /><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">3/4 cup cream (substitute unsweetened coconut cream if you are lactose intolerant)</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">1 egg</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">1-2 tsp orange or lemon zest (optional)</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /><br />Add wet ingredients to dry ingredients. Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. Depending on your flour mix, the dough may be very sticky. While this makes it difficult to handle, it is okay. If the dough seems dry and won't hold together easily, add 1-2 Tbsp more cream and knead it in.<br /><br />Put the dough on a large baking sheet. Gently push the dough into a flat disk about one inch high. Cut into eight equal pieces and arrange them on the baking sheet about one inch apart. Brush some </span></span><span style="font-weight: bold; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">cream</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"> onto the tops of the scones. Bake for 10-12 minutes, or until a toothpick inserted into the middle of one comes out clean.</span></span></span><div><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;"><br /></span></span></span><div><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#996633;">This Recipe is courtesy of Gina E. Kelley of Portland, Oregon. (I changed to better batter)</span></span></span></div></div></div></div>Gluten Free Mother of 3http://www.blogger.com/profile/10647595795424846519noreply@blogger.com2