Blueberry Breakfast Cake

I found this recipe while gluten-free-blog-stalking the other night and knew it was meant to be. I changed very little about it. I've been c raving some kind of blueberry-baked-deliciousness and this looked like the cure. I made it for our Valentine's Day breakfast and I was amazed by how good it was. It has almost an angel food texture and it's just pure awesome. It was delicious hot and it was just as good right out of the fridge the next day. This is really worth trying. I'm excited to try other recipes from the Gluten Free Mommy.

Gluten-Free Mommy's
BLUEBERRY BREAKFAST CAKE

4 eggs, separated
1 3/4 cups sugar
1 cup butter or butter substitute, softened (2 sticks)
1/2 teaspoon salt
1 Tablespoon vanilla extract
3 cups gluten free flour, reserve 1/2 cup to mix with blueberries.
2 teaspoons baking powder
2 teaspoons xanthan gum
1 cup milk
10-12 oz. fresh or frozen blueberries (I used frozen)

DIRECTIONS:
In a medium bowl, sift together the dry ingredients (except sugar). Reserve 1/2 cup of your flour mix to mix with your blueberries. In a separate medium bowl, beat 4 egg whites until stiff. In a large bowl, cream the butter until light and fluffy. Add sugar gradually. Add vanilla. Add egg yolks and beat until well blended. Add 2 1/2 cups of flour mix and 1 cup milk alternately until throughly combined. Fold in egg whites. Mix the 1/2 cup reserved flour with blueberries. Fold in blueberry mixture. Pour into greased cake pan. Bake for 50-60 minutes at 350 a toothpick comes out clean.

Amy's Finnish Soup

My friend Amy brought this soup in to work a week or two ago and between the amazing color of it and the report that her family all loved it, I decided it was something I needed to try.  It absolutely did not disappoint!  This soup was so good.  Katie ate as much as she could fit in her little belly.  We loved it.

Finnish Soup

1 head of cauliflower, chopped

3-4 potatoes peeled chopped

1 large purple onion, chopped

4-5 carrots peeled, chopped

*I also added one yam, peeled and chopped.  Amy said it was also good with butternut squash.

Put in a large stock pot with about 8 cups of chicken broth (enough to cover veggies) and salt and pepper.

Cover with lid and cook until veggies are really soft, about 30 min.  Puree soup in blender a little at a time. Return to pot and put in 1-8 oz. block of low-fat cream cheese.  Heat until melted and smooth!