tag:blogger.com,1999:blog-69490815147214204272024-02-06T22:29:33.007-08:00Annie's Gluten Free KitchenAnniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-6949081514721420427.post-41802504757862831892017-07-24T19:37:00.002-07:002017-10-09T05:34:53.221-07:00New FavoritesI can't believe I haven't posted on this blog for over 4 years! Once I caught the vision of Pinterest, I found I was keeping track of my recipes that way (which was the original purpose of this blog) instead of typing them up here. I still get asked for recipes and recommendations all the time, so I plan to post some of my favorite recipes soon. For now, I want to tell you about my favorite gluten-free cookbooks. This is not a paid post, this is just my true opinion.<br />
<br />
The America's Test Kitchen "How Can it Be Gluten-Free" cookbooks:<br />
<br />
<a href="https://www.amazon.com/gp/product/1936493616/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1936493616&linkCode=as2&tag=annieyoung240-20&linkId=0f1f3520054ef6dd81ebf4a35daf15b8" target="_blank">The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=annieyoung240-20&l=am2&o=1&a=1936493616" style="border: none !important; margin: 0px !important;" width="1" />
<br />
<br />
<a href="https://www.amazon.com/gp/product/1936493985/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1936493985&linkCode=as2&tag=annieyoung240-20&linkId=3c9244447197166fffa73062d3838cf6" target="_blank">The How Can It Be Gluten Free Cookbook Volume 2: New Whole-Grain Flour Blend, 75+ Dairy-Free Recipes</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=annieyoung240-20&l=am2&o=1&a=1936493985" style="border: none !important; margin: 0px !important;" width="1" />
<br />
<br />
These books have completely changed my life. EVERYTHING I have made in them is good. If I follow the directions, things turn out great every time. I love that the recipes all use their gf flour blend and I can just scoop flour out of one container and move on. Yesssssssss!<br />
<br />
I'm kind of a simple girl, so I don't like recipes that call for a bunch of stuff that I've never heard of. A few of these recipes call or psyllium husk, which is about as exotic as this book gets. That's the only one I had never bought before.<br />
<br />
If you're looking for a good recipe for dinner rolls, brownies, cake, chicken & dumplings, blondies (OH my gosh!!!!), muffins, waffles, PIE CRUST, key lime bars, I mean you name it... These are fabulous recipes.<br />
<br />
You won't regret adding these books to your GF collection. ;)Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-2886553207010855122013-04-21T17:41:00.001-07:002013-04-21T17:42:30.793-07:00Quinoa Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAG01PCdc52VD3X1FiP01_pdZGvnzuIR34RRxgsDMZCNXlgmL6mzTbZDIhsa8ic07bNLHxjMO4rdRvV_u4I5ON9mXHIc7uUjfdpdwDk3e3rQwrOp9RzhN8FNTjsWu4ZwieI3juacvVtWA/s1600-h/DSC_0545%25255B5%25255D.jpg"><img alt="DSC_0545" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbdNkBm5JSyizDMyd1JTxLVQU-BQjLrTahKrfR4PxYAv1dt1hLSWRbyheJqtRykhZNU-5GN1eyWCl_wS18U9RDWiOOSpN_OVj6hFIympUFa8TAs2FC46zU9BNb464t40tx-eGtBZwYz0/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0545" width="660" /></a>My friend Chelsee raved about these new pancakes she made and loved, so I decided to try to make the recipe gluten free. The results were awesome. I’ve made them for breakfast, lunch, and dinner (on different days =). My kids and husband love them, too. A word about the batter… The first time I tried this, I took one look at the batter and figured this was going to be a total disaster. It looked kind of like cooked tapioca pudding, thick-ish like that. Don’t be scared, they turned out great. Plus, quinoa is super healthy so these are a great option. Enjoy!<br />
<strong><span style="font-size: medium;"></span></strong><br />
<strong><span style="font-size: medium;"><br /></span></strong>
<strong><span style="font-size: medium;"><br /></span></strong>
<strong><span style="font-size: medium;">Quinoa Pancakes</span></strong> <br /><br />
1 cup cooked quinoa <br />1/2 cup rice flour<br />
1/4 cup tapioca flour<br />
1/4 teaspoon xanthan gum<br />
2 teaspoons baking powder <br />1/2 teaspoon coarse salt <br />1 large egg, plus 1 large egg white <br />1 tablespoon unsalted butter, melted, plus more for skillet <br />1/4 cup low-fat milk (I’ve used cow and almond, both are good) <br />2 tablespoons pure maple syrup, plus more for serving <br />Fresh fruit or fruit preserves (optional), for serving <br />
<br />
Directions <br />In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine. <br />Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by 1/4 cup-fulls onto skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-88907742171777757952013-01-12T07:26:00.001-08:002013-01-12T13:30:36.740-08:00Gluten Free WafflesI love waffles, and it's been a real struggle for me to find a good recipe. Back in June when I had baby #3, my friend Jessica brought these waffles to our family for dinner one night. It was like absolute heaven!! She brought berries and whipped cream to have on top and it was so great. My husband and kids even loved them. The best part about this recipe is that it seems to be very forgiving. I've used the flour mixtures listed below, but when I was low on something or out, I just substituted some corn starch or sorghum flour here and there and still had great results. In my experience, they do need a little longer to cook than "regular" waffles, so when the light on my waffle maker comes on, I just wait another minute or so. You'll love these!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjoIK8yMiZzN3UEr7f1XqLshD-H1FTncCWCpRHdWCfC1LgKrrPDptmODtP8FVIUITLuIIUvayxpwPPF0b4iZYMBcDf0qGqLOwFZR59m75AlDhv86O1-BUb-HB2zY5m3GNxRr-gWPU0dM/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjoIK8yMiZzN3UEr7f1XqLshD-H1FTncCWCpRHdWCfC1LgKrrPDptmODtP8FVIUITLuIIUvayxpwPPF0b4iZYMBcDf0qGqLOwFZR59m75AlDhv86O1-BUb-HB2zY5m3GNxRr-gWPU0dM/s320/DSC_0015.JPG" width="320" /></a></div>
<br />
<br />
<b><span style="font-size: large;">Gluten Free Waffles</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">1 1/4 cups rice flour</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">1/4 cup tapioca starch</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">1/4 cup potato starch</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">1/2 teaspoon xanthan gum</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">2 Tablespoons sugar</span></span><br />
<span style="background-color: white;">1/4 tsp salt</span><span style="color: #222222; font-family: arial, sans-serif;"><br /></span><span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">1 tablespoon baking powder</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">2 eggs</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">1 3/4 cups milk (I've used cow, vanilla soy, and vanilla almond...ALL good)</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">1/2 cup cooking oil or butter, melted</span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"> 1 teaspoon vanilla</span></span><br />
<br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">Mix dry ingredients together. In separate bowl, mix wet ingredients together. </span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">Then add wet ingredients to dry and mix until well blended and there are no lumps. Spoon batter onto waffle iron and follow your waffle iron's directions.</span></span><span style="background-color: white;"><br style="color: #222222; font-family: arial, sans-serif;" /></span><span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;">Makes 12 to 16 (4-inch) </span><span class="il" style="color: #222222; font-family: arial, sans-serif;">waffles</span><span style="color: #222222; font-family: arial, sans-serif;">. </span></span><br />
<br />
<br />
<br />
<br />
<br />
<br />
THANK YOU, JESSICA!!!<br />
<br />
<br />Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-63344464892244330152012-11-06T18:56:00.001-08:002013-01-10T16:01:08.587-08:00Gluten-Free Corn BreadI love winter comfort foods. My favorite thing to pair with a good soup is corn bread, but I have struggled for years to find a good recipe. Today was cold, so I had soup cooking for dinner. On a whim I decided to give corn bread another whirl. It turned out so incredibly great. I played with an old recipe and it ended up being fantastic. Even my husband thinks so, and he’s quite opinionated when it comes to gluten-free breads. I think we’ll be eating this a lot this winter.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPhUcMo70hyphenhyphenQfNTbM3Cg_FRD8VT7K5TKcS8QIxvOnY6KgvAtN_SFl5-QPD2AW2Ioh-8u4YgtrWVmwsRliKuZQYrOicmBTLGbSf6-QntbeFwxyYPAz6XVHudRew9f9Bx7MSjIhx9R5Cp8/s1600-h/DSC_0184%25255B12%25255D.jpg"><img alt="DSC_0184" border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfPx48wpu4Tu-GmuULTLjEet5RxS9gIt8rd9nLiqJ7MmnVHHSOCB6RAfqWmN-8rT7MejF2QJGtaAOn3b9uZQXojifrNmwG_C_2JTiI7GfHvJWrtumQBSUyJgNOYFU3UU0CC29uRVrzZQ/?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0184" width="397" /></a><span style="font-size: medium;"><strong></strong></span><br />
<span style="font-size: medium;"><strong>Gluten-Free Corn Bread</strong></span><br />
Combine dry ingredients in a medium bowl:<br />
1/2 C. Rice flour<br />
1/2 C. Tapioca flour<br />
1 C. Yellow cornmeal<br />
1/2 tsp Xanthan gum<br />
2 Tbs Sugar<br />
1 tsp Baking soda<br />
1 tsp Baking powder<br />
1 tsp Salt<br />
<br />
In a separate bowl, combine wet ingredients:<br />
2 eggs<br />
1 egg white<br />
1 C. plain yogurt<br />
2 Tbsp melted butter (I did pureed beans)<br />
1/4 C. water<br />
<br />
Slowly add the dry ingredients to the wet and stir to combine. Spoon into a greased 8” pan (mine was dirty so I did it in a 9” round pan and that worked well, too) and bake at 400 for 20-25 min. The top should “spring” when you press on it.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com2tag:blogger.com,1999:blog-6949081514721420427.post-63636415134791948552012-10-27T11:43:00.001-07:002012-10-27T11:47:24.947-07:00Gluten Free Pumpkin Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF429pRx7yV1FRVvaoBfIOIjaShLUu0myeK3Hh2Y_g7xTMlbiLDtdzv9KtGYKj3nddFfDzvSykaN2Yj8kf4EZonsp1fZwyXFLFKcaOhlWiEUz31SEl59LQD22YgaGRH1KWsH7hR6Zn8Kw/s1600-h/pumpkin%252520cookies%25255B7%25255D.jpg"><img align="left" alt="pumpkin cookies" border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC87jmTejqP_8EnQWMJh4_8CaBLQY7KchtpUTPPq2yeq3rejcJ1zOVoA8WcM91H1x3pUN_il-56jfk6QkrjhAotzrwgvjF0rYVn2Du7irQUAcTwcJpSt6Xv03SZDpDOwabsdhUVufki5I/?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; float: left; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="pumpkin cookies" width="335" /></a><br />
<br />
I have survived moving across the country 5 weeks after having baby #3, and I’m finally ready to start making new things again. Hooray for that! I’ve tried a few new recipes I hope to post soon, but first I am posting this recipe for my favorite Pumpkin Chocolate Chip Cookies. I’m kind of amazed that it’s taken me this long to do it, since I’ve had the recipe since 2003. It’s in my recipe binder but suddenly I feel greatly inconvenienced when I can’t pull up a recipe I want online. =) Anyway…These are good cookies. I love them because they’re easy and very forgiving. I’ve used all sorts of flour blends depending on what I have and they turn out great. Also, they don’t require xanthan gum. Because I’m super cheap, that’s important to me. I love these cookies fresh out of the oven or out of the fridge, but my VERY FAVORITE way to eat these is warm with vanilla ice cream on top. Amazing.<br />
<strong><span style="font-size: medium;"></span></strong><br />
<strong><span style="font-size: medium;"></span></strong><br />
<strong><span style="font-size: medium;">Gluten-Free Pumpkin Chocolate Chip Cookies</span></strong><br />
Combine:<br />
1/4 C. butter (softened)<br />
1 1/2 C. sugar<br />
(beat ‘til fluffy)<br />
<br />
Add:<br />
1 egg<br />
1 1/2 C. pumpkin puree<br />
1 tsp vanilla<br />
(mix well)<br />
<br />
In a separate bowl, whisk together:<br />
2 1/2 C GF flour (I used 1 C Rice, 1 C Oat, and 1/2 C. Corn starch, but I’ve used several different combos with Tapioca flour, potato startch, sorghum flour, etc. Use what you have.)<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp nutmeg<br />
1 tsp cinnamon<br />
1/2 C. chocolate chips (I like the mini)<br />
1/2 C. chopped walnuts (optional, but super good)<br />
<br />
Slowly add dry mixture to wet ingredients and mix well. The batter should be pretty moist. Spoon batter by tablespoon onto greased baking sheet. Bake at 350 for 15-17 min.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-35451886614671878372012-09-02T18:33:00.000-07:002012-09-02T18:34:12.810-07:00Gluten-Free Pancakes<br />
<ul style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, sans-serif; list-style: none; margin: 0px; outline: 0px; padding: 0px;">
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Last year I found a bunch of GF Bisquick on serious clearance at Smith's. I bought 13 boxes. I love that stuff so much. Last week I used the last box and I was so sad. I can't bring myself to spend nearly $5 for 3 cups of pancake mix. I just can't do it. So....I started looking for a new recipe. Lots of GF pancake recipes are too dense or gritty for me. This one has great texture, by my standards. I adapted it from a recipe on allrecipes.com.</li>
</ul>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="line-height: 16px;"><br /></span></span></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: large;"><span style="line-height: 16px;"><b>Gluten Free Pancakes</b></span></span></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="line-height: 16px;"><br /></span></span></div>
<ul style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, sans-serif; list-style: none; margin: 0px; outline: 0px; padding: 0px;">
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 cup rice flour</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">5 tablespoons tapioca flour</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/3 cup potato starch</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 Tbsp sugar (optional)</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 1/2 teaspoons baking powder</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/2 teaspoon baking soda</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/2 teaspoon salt</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/2 teaspoon xanthan gum</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">2 eggs</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">3 tablespoons canola oil</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">2 cups milk</li>
</ul>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="line-height: 16px;"><br /></span></span></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="line-height: 16px;">Combine dry ingredients in a medium mixing bowl. Mix well. Add eggs, oil and milk and stir to combine. Cook on a well-sprayed skillet....like you would any normal pancake. I feel like a goober writing pancake instructions. Happy breakfast to you!</span></span></div>
Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-64749676507438661942012-02-01T20:59:00.001-08:002012-02-01T21:05:28.451-08:00Gluten Free Tomato Soup<p>One of the “regular foods” I miss the most in the winter time is canned tomato soup with grilled cheese sandwiches. I’ve tried a few recipes for tomato soup and never quite loved it. This is a mix of several recipes I’ve tried and I think it’s awesome. I made this with my 4 year old daughter one afternoon last week and we had so much fun.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQK5TeBg4JVjpdXdAjx3fgi9UWODB4AGK86T3lmyZK55Arly-WfLgB5m-lGqRHVrZj6V3QM5mD6D1TVsoMmJZT_NepCRUdj2qorOLAtfxwIkvdOj99Gain1bK5GoT1E_NKbokw3d3-1UQ/s1600-h/DSC_0518%25255B6%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC_0518" border="0" alt="DSC_0518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaby8eOYgYlBb7nle_baPrNAMYPGUKxzg_cv1kqNUeQXb-9hTtMZC3qo5hR6KsfX3JLgrM9zTKjDon-LxWk-_MlHo1LkTYS_KNzOVuyLuG8oWCMyfwNttY2pH_-tQY3RYAOHOxVOlyhMg/?imgmax=800" width="521" height="377" /></a></p> <p><strong><font size="5">Tomato Soup</font></strong></p> <p>3 (15 oz) cans tomatoes (you can use whole, diced, whatever…it’s just going in the blender)</p> <p>1 (8 oz) can tomato sauce</p> <p>1 cup chicken broth</p> <p>1 Tbsp sugar</p> <p>1 Tbsp dried basil</p> <p>1/2-1  cup chopped onion (I only did 1/2 cup but next time I’ll do more)</p> <p>4 garlic cloves, minced</p> <p>1/2 cup skim milk</p> <p>Put all ingredients except the milk into large pot and bring to boil. Reduce heat to low and simmer for about 20 minutes. Pour soup into a blender (I did this in 2 batches) and blend on low for about 30 seconds, until smooth. Return to pot and add milk. Eat with grilled cheese sandwiches. =)</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb-NYiJ8bS9Mtf94wlxaqOLbQiY_v5uo2nyqvQnUzL_7CVqPaDQsoOCvmSDL_vebWmcBwDZ5ZQlZDeV6NkRPJlOhkWsp2pwisZTV6GPlnYmSZ3EAjWw1Z3h-8RuXi7OYJSIUFTlhidEY/s1600-h/DSC_0516%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC_0516" border="0" alt="DSC_0516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSxpleYRw2YgvF_2Nr2tVXbLhfraTFTs6gUmnKxnmAnNC3Ng3CuO26rJkO_9k7zWYRjN928_Fvl6EcbYLRiRAkjPEj80TAit3cfieU9eDNhOXGKJp9Dn5GpO8IXBujpsJjIMFng8P5oU/?imgmax=800" width="363" height="500" /></a></p> Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-22977759650608096562012-01-18T19:14:00.000-08:002012-01-18T19:16:04.813-08:00No-Bake CookiesI was craving chocolate and my daughter wanted to make cookies. To satisfy both of us, we decided on these little babies. I did a ridiculous amount of research to figure out why mine are always either too crumbly or too runny. I guess when I'm pregnant I take cookies pretty seriously. Here's what I learned: it's all in the boiling time. If you boil too long they're crumbly, not long enough they're runny. You have to set the timer for 90 seconds as soon as it starts boiling and then when the timer goes off, immediately remove the pan from the heat. This was my first time trying it this way and they were absolutely perfect. Happy chocolate to you.<br />
<br />
<span style="font-size: large;"><b>No-Bake Cookies</b></span><br />
1 3/4 c. sugar<br />
1/2 c. milk (I used vanilla almond milk)<br />
1/2 c. butter<br />
4 Tbsp unsweetened baking cocoa<br />
1/2 c. crunchy peanut butter<br />
3 c. gluten free quick oats<br />
1 tsp vanilla<br />
<br />
Combine sugar, milk, butter, and cocoa in a medium sauce pan. Bring the mixture to a boil and let boil for 90 seconds. Remove from heat immediately. Stir in peanut butter and vanilla. Add oats and stir well. Drop by tablespoonfuls onto parchment paper and allow to cool.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-81391899921292167162012-01-15T04:20:00.000-08:002012-01-15T04:21:30.118-08:00Easy Gluten-Free Pizza CrustThis is my new favorite pizza crust. I have finally stopped buying the packaged stuff because I was able to make something on my own that tasted great AND was really, really, easy. It's even the right kind of texture to roll with a rolling pin, which is a huge bonus, in my opinion. I am looking forward to trying calzones with this because I think it would work perfectly. Original recipe found <a href="http://www.chow.com/recipes/29403-gluten-free-pizza-crust">here</a>.<br />
<br />
<strong><span style="font-size: large;">Easy Gluten-Free Pizza Crust</span></strong><br />
<br />
2/3 c. warm water (or milk)<br />
1 tbsp active dry yeast<br />
2 1/2 teaspoons granulated sugar<br />
<br />
Mix above ingredients and set aside while you prepare the rest. In a seperate bowl, combine the following ingredients and mix really well (I do this in my Kitchenaid):<br />
<br />
2/3 c. plus 3 tbsp potato starch<br />
3 tbsp sorghum flour<br />
2 tbsp tapioca flour<br />
1 tbsp olive oil<br />
2 tsp cider vinegar<br />
2 tsp xanthan gum<br />
3/4 tsp salt<br />
Rice flour for dusting pan/rolling pin<br />
<br />
Add the water/yeast mixture to the mixing bowl and mix well. When the dough is well combined, dust counter or pan with rice flour and roll dough into 12-16 in. circle. Bake at 400 degrees for 10 min. Remove from the oven and top as desired, bake for another 10 min or until toppings are warm/melted.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-44944705779422898232012-01-08T15:54:00.001-08:002013-01-12T07:33:41.283-08:00Chicken Taco BowlsThis is one of my new favorite recipes, so I thought it was a good one to start off the new year. I’m becoming a bigger fan of my crockpot all the time, mostly because I love being able to just dump a bunch of stuff in there and have dinner ready hours later. Awesome. This is that kind of recipe. It’s super easy, really versatile, and tastes great.<br />
<strong><u><span style="font-size: medium;"><br /></span></u></strong>
<strong><u><span style="font-size: medium;">Chicken Taco Bowls</span></u></strong><br />
2 large chicken breast halves<br />
1 (16 0z) jar salsa<br />
1 (15 oz) can black beans, drained and well rinsed<br />
1 c. frozen corn<br />
2 cloves of garlic, minced<br />
1 tsp cumin<br />
1/4 tsp cayenne pepper<br />
1 tsp oregano<br />
Salt & Pepper to taste<br />
1 c. shredded cheddar cheese<br />
1/4 c. chopped cilantro (optional)<br />
1/2 c. uncooked jasmine rice<br />
Shredded lettuce (optional)<br />
<br />
Put everything except the rice, cheese and cilantro into the crockpot. However you want. Put the lid on and cook on low for 6-8 hours or on high from 4-5 hours. About 45 min before you want to eat, prepare the rice as directed on the package. I like to add a Tbsp of Lime juice and some garlic salt to mine. Remove lid from crockpot and shred chicken. Mix all ingredients in the pot together and replace lid until ready to eat.<br />
We make ours like this: Place rice on the bottom of your bowl. Then top with lettuce, chicken mixture, cheese and cilantro. You can eat it just like that, or I like to throw a little Ranch dressing on top. I have also used the leftover chicken mixture to make taco salads, nachos, or tacos for lunches.<br />
This is so easy and you can tweak it however you want.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-30916595752553073002011-12-18T19:38:00.000-08:002011-12-18T19:47:50.764-08:00FudgeI'm blaming all of this on pregnancy. I woke up yesterday wanting fudge so bad. I decided to make it today because we had lots of family coming to celebrate my little girl's birthday, so I knew I'd have help eating it. I've actually never made fudge before. Mostly because it's something I really love and I didn't want to risk screwing it up. I found a recipe on <a href="http://clawsonlive.blogspot.com/">this</a> blog that I figured I could handle and it turned out amazing. Happy Sugar Rush!<br />
<br />
<b><span style="font-size: large;">Fudge</span></b><br />
<br />
4 cups of sugar (shocking, I know)<br />
1 can evaporated milk<br />
2 1/2 cups mini marshmallows<br />
<br />
Mix in a big pot and bring to a boil over medium heat, stirring often. Boil for 8 min. Remove from heat and add:<br />
<br />
2 2/1 cups chocolate chips (I did half milk and half semi-sweet)<br />
1 cup butter<br />
<br />
Stir until mixture is melted and loses some of it's gloss. Add:<br />
<br />
1 Tbsp vanilla<br />
1/2 tsp salt<br />
1 1/2 cup more mini marshmallows<br />
<br />
Stir until marshmallows are melted. Pour into butter cookie sheet and cool. This made very thin pieces for me, just thinner than I am used to. Next time I might use a 9x13 pan instead.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-74158603943020105212011-12-12T15:31:00.001-08:002011-12-12T15:36:23.611-08:00Shredded Beef Tacos<p>I’ve been slacking lately at keeping up with this blog, and if I’m honest with myself, most other things in my life.  I haven’t spent much time baking or trying new recipes for the past few months since I believe it’s never in your best interest to try a new recipe in your first trimester of pregnancy. =) Now I’m feeling much better and I have a few good ones I hope to have posted soon. This taco recipe is one I originally found on <a href="http://crockpot365.blogspot.com/2011/11/slow-cooker-shredded-korean-beef-tacos.html">Crockpot365</a>. I really love her blog. I only made a few preferential changes to it and we really loved it. I hope you like them!</p> <p> </p> <p><strong><font size="5">Shredded Beef Tacos</font></strong></p> <p>3-4 pound beef roast</p> <p>1/2 cup brown sugar</p> <p>1/3 cup soy sauce </p> <p>6 cloves of garlic</p> <p>1/2 onion, diced</p> <p>1 Tbsp ginger</p> <p>2 Tbsp rice wine vinegar</p> <p>1 Tbsp sesame oil</p> <p>1 half jalapeno, diced with seeds removed</p> <p> </p> <p>Trim the fat off the roast and plop it in your crockpot. Then just dump the rest of the ingredients in however you want.  Cover and cook on low for 8-10 hours. Shred the meat and stir to mix everything in well. It really is super easy. Serve in corn tortillas with lettuce, tomato, cheddar cheese and sour cream on top. Delicious.</p> Philhttp://www.blogger.com/profile/01069213891924414530noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-27974179662182479192011-11-12T18:23:00.001-08:002011-12-07T19:23:10.766-08:00Pad ThaiWe love Thai food. Whenever we go I want to try new things but also can’t resist ordering my favorite, Pad Thai. I think that problem is solved because this recipe tastes as good to me as anything I’ve had at a restaurant. Now I can eat Pad Thai at home and try new things when we go out. Win-win!! The long list of ingredients looked intimidating to me at first (especially the fish sauce…look for that near the soy and thai sauces at your grocery store) but it’s very easy to make. We liked it so much we ate it twice this week, so try it out!<br />
<br />
<div align="center"><strong><span style="font-size: large;"><em>PAD THAI</em></span></strong></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihB82zGXo78iT5TqwfGMV44LOikNqytd0nzOjZAaqqFsxTRJTGWZm9SQ1Ub7_rS2YiiB-BiuxMTP4TFN20rV3ByggjTkWja3OW0Mpze19UdqUcXu-fKlcsbe-qfjQNns7QMKBSNHZVjf4/s1600-h/DSC_0187%25255B9%25255D.jpg"><img alt="DSC_0187" border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XfrpPsqHAwmztDyPWD2kUdj21k_N7ufF2ujEiNE_eKz-NUQTM_4XRwguLi5KOG4zPDLK_qWV6j510Rtbk9YbQRHYyHYYUcxDeoNjGWvqau1PYY9KnZDV_m4EiM-n_Wi5nomEu2AvGDM/?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0187" width="244" /></a>3/4 pound bean sprouts <br />
6 ounces pad thai rice noodles <br />
4 eggs <br />
salt <br />
3 tablespoons lime juice <br />
3 tablespoons ketchup <br />
1 tablespoon brown sugar <br />
1/4 cup fish sauce <br />
3 tablespoons sesame or extra virgin olive oil<br />
1 tablespoon minced garlic <br />
1 1/2 teaspoons red pepper flakes <br />
2 cups grated carrots <br />
1 tablespoon creamy peanut butter (optional)<br />
2/3 cup chopped peanuts <br />
1 cup green onions, thinly sliced<br />
<br />
Bring pot of water to boil and prepare rice noodles according to package directions. Add the bean sprouts to the boiling noodles during the last minute of cooking. Drain noodles/beans and rinse with cold water.<br />
Beat the eggs in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl and set aside.<br />
Heat the oil in a large skillet (or wok) over medium heat. Fry the garlic for about a minute. Add red pepper flakes and carrot and stir fry for one minute, move to one side of the skillet. Add the beaten egg to the opposite side of the skillet and scramble. Once eggs have set, mix them with the peppers and carrots. Add peanut butter and mix in until melted. Add the noodles, sprouts, green onions, peanuts, and sauce. Toss and serve.<br />
<a href="http://pinterest.com/pin/create/button/" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Philhttp://www.blogger.com/profile/01069213891924414530noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-10879896205787204702011-11-03T06:40:00.000-07:002011-12-30T06:26:01.893-08:00Silly PancakesThis is my 4 yr old daughter's favorite breakfast. She loves to watch them bake into crazy bumps and bubbles. She started calling them "Crazy Pancakes" and it sort of stuck at our house. I have made these gluten-free several times, but this is the recipe that gave me the best results.<br />
<br />
<span style="font-size: large;"><strong>Silly Pancakes (German Pancakes)</strong></span><br />
<br />
Put the following ingredients into blender:<br />
6 eggs<br />
1 cup milk (I use vanilla soy and it's delicious)<br />
1/2 cup rice flour<br />
1/2 cup tapioca flour<br />
1/2 tsp salt<br />
<br />
Blend for about 1 minute. Meanwhile, place 3 Tbsp of butter in a 9x13in baking dish and set it in the oven while you preheat to 400 degrees. Keep an eye on it and pull it out once the butter is melted. When batter is well blended, pour into buttered dish and bake for about 20 min. Serve with maple syrup.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-82330421185959799102011-11-02T06:00:00.000-07:002011-11-02T06:00:13.305-07:00Kung Pao ChickenI recently had my first experience with Kung Pao Chicken. The restaurant version was great, but this recipe I made at home was even better. I am a big fan of simple recipes. At first glance this seems a bit complex, but really it's simple. The steps are just broken down for my own benefit, so I don't screw-up. Dinner time is easily my hardest time of day as that's when I need to be paying attention to what I'm doing in the kitchen as well as the precious baby girl clinging to my legs. Anyway, try the Kung Pao. It's divine.<br />
<br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Kung Pao Chicken</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDHh8PAC1QpkK4jgzpgsmZZiQvV9UX2GHkPXi_oUWb4EqTyoqsW87gd7Y62NcmQITiscgr-8cu60SDgiAznybTJ6A5bvaraoBEK0MIy0ms42U8ZACr0dKBAD5F3eVf810ztTHD1ntYfI/s1600/DSC_0168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDHh8PAC1QpkK4jgzpgsmZZiQvV9UX2GHkPXi_oUWb4EqTyoqsW87gd7Y62NcmQITiscgr-8cu60SDgiAznybTJ6A5bvaraoBEK0MIy0ms42U8ZACr0dKBAD5F3eVf810ztTHD1ntYfI/s320/DSC_0168.JPG" width="320" /></a></div><br />
<div style="text-align: left;">1 lb chicken (I used 2 frozen boneless skinless breast halves) cut into strips</div><div style="text-align: left;">3 tbsp olive oil</div><div style="text-align: left;">3 tbsp soy sauce</div><div style="text-align: left;">3 tbsp rice vinegar</div><div style="text-align: left;">2 tbsp corn starch</div><div style="text-align: left;">2 tbsp brown sugar</div><div style="text-align: left;">2 tbsp sweet thai chilli sauce (I used 3 tbsp)</div><div style="text-align: left;">2 tsp minced garlic</div><div style="text-align: left;">1 tsp sesame oil</div><div style="text-align: left;">2 green onions, diced. separate green pieces from white</div><div style="text-align: left;">1 medium green bell pepper (I did half green, half red), diced</div><div style="text-align: left;">2 medium carrots thinly sliced</div><div style="text-align: left;">1/2 cup zucchini, diced (optional)</div><div style="text-align: left;">1/2 cup unsalted peanuts</div><div style="text-align: left;">3 cups prepared jasmine rice</div><br />
Prepare chicken marinade: Dissolve 1 Tbsp of corn starch in 1 Tbsp of water and then add 1 Tbsp of vegetable oil, 1 Tbsp of soy sauce, 1 Tbsp of rice vinegar, and 2 tsp of minced garlic. Stir well. Pour over chicken in a container, cover and refridgerate while you prepare the rest.<br />
<br />
Prepare the sauce: Dissolve 1 Tbsp of corn starch in 1 Tbsp of water. Then add 2 Tbsp soy sauce, 2 Tbsp rice vinegar, 2 Tbsp sweet chilli sauce, 2 Tbsp brown sugar, and 1 tsp sesame oil. Stir to combine and dissolve the brown sugar. Set the sauce aside.<br />
<br />
Prepare the veggies: Slice the peppers, carrots, zucchini and green onion.<br />
<br />
Prepare rice: add 1.5 cups jasmine rice to 2.5 cups boiling water. Reduce heat and simmer for about 20 minutes. Fluff with a fork before serving.<br />
<br />
Heat 2 T. oil in medium skillet. When it's very hot add white portions of the onions and cook for about 1 minute. Add marinated chicken and stir-fry until cooked through (about 5 min).<br />
<br />
Add veggies and peanuts, cook for about 2 minutes. Add the sauce and cook until thickened (about 2-3 min). Serve chicken and veggie mixture over prepared rice.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-5227712234356021432011-11-01T19:40:00.000-07:002011-11-01T19:40:00.367-07:00Crockpot Potato SoupMy favorite part about this cold weather is busting-out all the soup recipes we love so much. This is one of my favorites. You can kind of play around with different ingredients and quantities so it's really easy.<br />
<br />
<strong><span style="font-size: large;">Crockpot Potato Soup</span></strong><br />
<br />
<em>Mix these ingredients in crockpot and cook on low for 6 hrs or on high for 4 hrs.</em><br />
5 cups chicken broth<br />
8-10 medium potatoes, peeled and diced<br />
2 large carrots, peeled and diced<br />
2 celery stalks, thinly sliced<br />
1/2 medium onion, finely chopped<br />
Salt & Pepper<br />
<br />
<em>Using a measuring cup, scoop about 2 cups of cooked soup from crockpot into blender and puree until smooth. Then pour pureed soup back into crockpot. This makes it really creamy without adding cream/fat. Then add any of these optional ingredients:</em><br />
1/2-1 cup shredded cheddar cheese<br />
2 slices bacon, cooked & crumbled<br />
2 green onions, slicedAnniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-83023079851649618612011-10-30T12:30:00.000-07:002011-10-30T12:30:01.106-07:00My Favorite Fall TreatsWe have been eating lots of fun fall treats this month. Most of them are already posted on this site, so I thought I would just give you some links to some of my favorites in case you are looking for some dessert ideas. I'm hoping that next week I'll get my favorite Pumpkin Chocolate Chip Cookie recipe posted. Let me know if you try something you like.<br />
<div><br />
</div><div>* <a href="http://anniesglutenfreekitchen.blogspot.com/2010/10/pumpkin-bars-with-cinnamon-cream-cheese.html">Pumpkin Bars</a></div><div>* <a href="http://anniesglutenfreekitchen.blogspot.com/2011/10/pumpkin-chocolate-cake.html">Chocolate Pumpkin Cake</a></div><div>* <a href="http://anniesglutenfreekitchen.blogspot.com/2009/04/even-lazy-people-make-cookies-sometimes.html">Awesome Sugar Cookies</a></div><div>* <a href="http://anniesglutenfreekitchen.blogspot.com/2009/01/holy-delicious.html">Crockpot Peach Pie</a></div>Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-10076380051945427132011-10-29T19:18:00.000-07:002011-10-29T21:27:56.276-07:00Buttercream FrostingI've been searching for a homemade frosting recipe that tasted great but also had a good consistency to use in a decorating bag. Found!!! This stuff is fabulous and pretty versatile. I used it on a cake a few weeks ago and then again on sugar cookies today. Delicious. If you make it just like the recipe says it's quite firm and easy to decorate with, but it thins out easily so it's more spreadable, too.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVW2u7GiIW9ax4C7HVTU10EDgad9kw010f9zy1AGptEFoCXRVz1k5wxq7H06CM8a8Q6yCnMKIX_zKcsPJPAlyG2MUoAt2R6ZxnEMEg7At_bmmJYyPCrYKrZxzixOlx4fdpI_oy4CffBGM/s1600/DSC_0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVW2u7GiIW9ax4C7HVTU10EDgad9kw010f9zy1AGptEFoCXRVz1k5wxq7H06CM8a8Q6yCnMKIX_zKcsPJPAlyG2MUoAt2R6ZxnEMEg7At_bmmJYyPCrYKrZxzixOlx4fdpI_oy4CffBGM/s320/DSC_0050.JPG" width="320" /></a></div><div style="text-align: center;">(<em>I used Wilton's Sky Blue food coloring and bought that edible Tangled graphic on Amazon. It's not perfect, but my 4 year old loved it.)</em></div><b><span class="Apple-style-span" style="font-size: large;">Wilton's Buttercream Frosting</span></b><br />
<br />
1/2 c butter<br />
1/2 c shortening<br />
1 tsp vanilla extract (I use almond extract...amazing)<br />
4 c powdered sugar<br />
2 Tbsp milk<br />
<br />
Mix all ingredients with a mixer. To thin, add milk 1 tbsp at a time to desired consistency.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-79007622127493729252011-10-11T21:31:00.000-07:002011-10-11T21:33:03.291-07:00Eleanor's Bake Shop<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlG-Rp4eWUjYu1XOBZwgBDDdylm-b4yVlDPov19XIurHMtiZEu3xo9rgNapXuTvIgRrv3Cnjr5Y1oF0tnAOPEbNpGp3i0AiPAgAkOMSSNOfgQ6yiRFw0KKwkM7XYtOvCV2XzuPfZp1TFU/s1600/IMG_20111011_180531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlG-Rp4eWUjYu1XOBZwgBDDdylm-b4yVlDPov19XIurHMtiZEu3xo9rgNapXuTvIgRrv3Cnjr5Y1oF0tnAOPEbNpGp3i0AiPAgAkOMSSNOfgQ6yiRFw0KKwkM7XYtOvCV2XzuPfZp1TFU/s320/IMG_20111011_180531.jpg" width="320" /></a></div>You guys! Today I discovered that I live less than 5 miles from an amazing, 100% gluten-free bakery and I never knew it. How is that even possible? I almost had a complete melt-down when I found out. I don't want any other Utah readers to be deprived of this fabulous place for another second, so I wanted to tell you all about it. <a href="http://www.eleanorsbakeshop.com/">Eleanor's Bake Shop</a> is a family-run store that serves soups, sandwiches, pizza, and treats of all kinds. They gave me a free cake-pop (because I was a 1st timer) and that thing was down-right amazing. Life changing. Seriously. Between my little family of 4 we tried a cinnamon roll, brownie, and frosted sugar cookie. It was all fantastic. I can't wait to get back there and try the lunch food as well as more treats. On their website I found a "Daily Menu" tab that tells you what flavors of each thing they are offering for the day. I love that feature. A friend of mine told me about this place today and said she's bought their Birthday cakes and they were incredible. Delicious as well as nicely decorated. Did I tell you they do wedding cakes? How about that there's a little play area for kids? Isn't this amazing information?! Go try it. Let me know what you think!Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-71018538633206487612011-10-10T13:02:00.001-07:002011-10-30T06:56:16.580-07:00Pumpkin PancakesI’m sure I’ve mentioned before that I love all things made of pumpkin. When they turn out right. I’ve been looking for the right pumpkin pancake recipe and I think I finally found it! I made them for my family a few days ago and I instantly loved them. Imagine my disappointment when I asked my husband what he thought and his response was, “They’re…different.” <em>Good-different? </em>“It’s just like eating pumpkin pie for breakfast.” Umm, exactly. Some people don’t like dessert for breakfast. I am not those people. Whatever time of day you want to make them, they are fabulous. I got the original recipe at <a href="http://bakingbites.com/2011/09/thick-and-fluffy-pumpkin-pancakes/">Baking Bites</a> and converted it to gluten-free, so if you’re a gluten-eater, just use the original from their site. Happy Fall!<br />
<br />
<span style="font-size: large;"><strong>Pumpkin Pancakes</strong></span><br />
3/4 cup rice flour<br />
1/2 cup tapioca flour<br />
1/4 cup sorghum flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 1/2 tsp pumpkin pie spice<br />
1/4 cup maple syrup<br />
1/2 cup canned pumpkin<br />
3/4-1 cup milk<br />
1 tbsp oil (I used beans, of course)<br />
1 large egg<br />
1/2 tsp vanilla extract<br />
In a large bowl, whisk together all dry ingredients. In a medium bowl mix all wet ingredients until smooth. Pour wet ingredients into dry mixture and whisk until well-combined. Heat a non-stick skillet to medium-high. Pour dallops of batter onto pan. Reduce heat to medium. Cook until golden and flip to cook the other side until golden. They may turn a little darker than regular pancakes, especially because they are kind of thick and need to cook a little bit longer. Serve with maple syrup. <br />
I stored the leftover in ziplocks in the fridge for a few days. They heated up well in the toaster and they were a great snack straight from the fridge. I hope you love them!Philhttp://www.blogger.com/profile/01069213891924414530noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-79525497148414322902011-10-04T20:05:00.001-07:002017-10-09T05:45:52.170-07:00Pumpkin Chocolate Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqqmTh_wQXbQB7HWx1PZqTooIslkDGx-J1mh19hgV235zyV1fSpOIYUMgSu7lVFhA_JzW8tCOlfImK05hyE6jBewqB99gyZ3rTMIUW0ZwhS_YKucWDfeQ7ygrf5Jt8ijI5reQy2INFZo/s1600-h/10-04-2011%252520185%25255B13%25255D.jpg"><img align="left" alt="10-04-2011 185" border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVTJ9aZbchPUvL49R1Hh2Bg-x-DoXYDMcgyMV6NQNdpz7kFHOElWq4ve9UntsaJ7AwIgEKwsAbKm1wZTLAgKnBBI_y2UwyI6yH8q8ryYCbqhRX3CxlEk_TFNGKC6c6AfK8Qm5Qa0IDoA/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; float: left; margin-left: 0px; margin-right: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="10-04-2011 185" width="240" /></a>October is my very favorite month. I love the whole thing. We celebrated it’s arrival this week with our first new fall recipe and boy, was it a good one! I love pumpkin but I wasn’t sure how I felt about the idea of a pumpkin chocolate cake. I’m a definite believer now. I originally found this recipe on <a href="http://glutenfreemommy.com/">Gluten Free Mommy</a>, but I changed it a little to use the ingredients I prefer. I used to always just use store-bought all-purpose gluten-free flours in baked goods, mostly because recipes with lists of several flours was so intimidating to me. It worked okay. This year I’ve made a much more solid effort to branch out and try new things. I strongly suggest doing that if you haven’t already. For one thing, the store-bought all-purpose mixes are so expensive. For another, using other flours sometimes gives you much better texture. For example, I have fallen absolutely in love with sorghum flour. I don’t know all the science behind gf flours, but I can tell you that my cakes, breads, etc are so much better with sorghum flour. I’m so glad I finally tried that. Gluten-free baking isn’t nearly as scary as I always thought. Okay, lecture over, on to baking:<br />
<br />
<strong><span style="font-size: medium;">Chocolate Pumpkin Cake</span></strong><br />
<strong><span style="font-size: medium;"><br /></span></strong>
2/3 cup tapioca flour<br />
1/3 cup potato starch<br />
1/2 cup sorghum flour<br />
1 tsp baking soda<br />
2 tsp baking powder<br />
1 tsp xanthan gum<br />
2/3 cup cocoa powder<br />
1/2 tsp salt<br />
1/2 tsp cinnamon<br />
1 cup canned pumpkin<br />
1/2 cup milk<br />
3/4 cup butter, softened (I used pureed black beans….worked great)<br />
1 cup sugar<br />
1 cup brown sugar<br />
3 eggs<br />
2 tsp vanilla<br />
<br />
Mix dry ingredients together and set aside. In your mixer, beat the butter (or beans) until fluffy. Add the sugars and mix well. Add the vanilla, then eggs, one at a time. Add the pumpkin and milk. Mix well. Slowly add the dry ingredients and mix until well incorporated. Pour batter into two greased 9 in cake pans. Bake at 350 degrees for 30-35 min (mine was done in 30). Remove from oven and cool ten minutes. Invert pans onto cooling rack and wait until completely cool to frost. <br />
Oh, the frosting. It’s fantastic. But if you don’t have everything on hand, I think <a href="http://anniesglutenfreekitchen.blogspot.com/2010/10/pumpkin-bars-with-cinnamon-cream-cheese.html">this one</a> would be great, too.<br />
<span style="font-size: large;"><strong></strong></span><br />
<strong><span style="font-size: medium;"><br /></span></strong>
<strong><span style="font-size: medium;">Pumpkin Cream Cheese Frosting</span></strong><br />
<strong><span style="font-size: medium;"><br /></span></strong>
4-5 cups powdered sugar (depending on desired consistency)<br />
1/2 tsp vanilla<br />
1/4 cup canned pumpkin<br />
1/4 cup butter<br />
2 tsp orange juice<br />
1 (8 oz) package cream cheese, softened<br />
Place all ingredients in mixer and beat to combine, but don’t overbeat.<br />
<br />
I only frosted half, then froze the other half and the left-over frosting so we can eat again next week. Can’t wait.Philhttp://www.blogger.com/profile/01069213891924414530noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-11210044206078900922011-09-04T19:17:00.000-07:002011-09-04T20:58:01.874-07:00Banana Chocolate Chip MuffinsThe original recipe for these muffins came from <a href="http://fortheloveofcooking-recipes.blogspot.com/2009/02/banana-chocolate-chip-muffins.html">For the Love of Cooking</a>. I made a couple of slight changes just to make it gluten-free and they turned out amazing! We all loved these so I didn't waste any time sharing the recipe with you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIryRvg_gA2Qv-RKlWOiSQmW3PLLUq2L7EQzJRlkzAsIMoeqTK0q8ra63p4rpqbsAIUdiBcjPDNi3t7Pl3aw0h9dXSCGsjYcvZDkVn73VPfHdNU5CDApMrt7CN32zn9RNfnVWjmzvjWcw/s1600/DSC_0201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIryRvg_gA2Qv-RKlWOiSQmW3PLLUq2L7EQzJRlkzAsIMoeqTK0q8ra63p4rpqbsAIUdiBcjPDNi3t7Pl3aw0h9dXSCGsjYcvZDkVn73VPfHdNU5CDApMrt7CN32zn9RNfnVWjmzvjWcw/s400/DSC_0201.JPG" width="400" /></a></div><br />
<strong><span style="font-size: large;">Banana Chocolate Chip Muffins</span></strong><br />
1 cup rice flour <br />
1/2 cup tapioca flour<br />
1/4 cup corn starch<br />
1/2 tsp xanathan gum<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp baking soda<br />
1/2 cup sugar<br />
1/4 cup brown sugar<br />
1 egg<br />
1/2 cup of vegetable oil (I used pureed white beans)<br />
1/2 cup of low fat vanilla yogurt<br />
1 tsp vanilla extract<br />
2 very ripe bananas<br />
1 cup semisweet chocolate chips (I used mini chips)<br />
<br />
Prepare a muffin tin with liners and spray with cooking spray. In a large bowl, mix the flours, corn starch, xanthan gum, baking powder, salt, baking soda, and sugars. In another bowl, mix the egg, oil, yogurt, vanilla and mashed bananas. Slowly combine the dry ingredients into the wet ingredients. Don't over mix. Add the chocolate chips and stir gently. Bake at 350 degrees for 20-22 minutes or until golden brown. Cool on a rack.<br />
<br />
*I also did a pan of mini muffins which cooked in about 17 minutes.<br />
**These are amazing with a little peanut butter spread on top. =)<br />
<br />
<br />
Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-88174382222609557322011-08-29T01:06:00.000-07:002011-08-29T20:22:04.547-07:00Waffle CookiesThe other night my sister-in-law was talking about waffle cookies and I’ve pretty much been thinking about them ever since. I can’t even remember the last time I had waffle cookies, which is a shame, because they’re amazing and fun all at once. I found a recipe on allrecipes.com that I modified a bit to make them gluten free. I don’t remember what the “regular” ones even tasted like anymore, but these are so good! The frosting recipe is my favorite chocolate frosting ever, so it makes everything double-fantastic. Enjoy.<br />
<br />
<strong><span style="font-size: large;">Gluten Free Waffle Cookies</span></strong><br />
1 1/2 c. white sugar<br />
1 c. butter, melted (I used pureed beans and it worked great)<br />
4 eggs<br />
1 tsp vanilla extract<br />
2 c. gf all purpose flour (I used 1 c. white rice flour and 1 c. tapioca flour)<br />
1/2 c. unsweetened cocoa powder<br />
1 c. chopped walnuts, optional (I have no idea why I didn’t add those)<br />
<br />
Preheat waffle iron and mix all ingredients together. Drop dough onto by heaping tablespoons onto the center of the waffle iron. I actually just plopped a huge scoop right in the middle and it turned out great. Close the lid and cook for about 90 seconds. Watch them close so they don’t burn!<br />
<br />
<strong><span style="font-size: large;">My Favorite Chocolate Frosting</span></strong><br />
<span style="font-size: small;">8 Tbsp butter</span><br />
<span style="font-size: small;">4 Tbsp cocoa powder</span><br />
<span style="font-size: small;">1/3 c. skim milk</span><br />
<span style="font-size: small;">4 c. sifter powdered sugar</span><br />
<span style="font-size: small;">Melt butter in medium sauce pan on low. Whisk in the cocoa and milk. Bring mixture barely to a boil, stirring constantly. Remove from heat. Using an electric mixer, beat in the powdered sugar until thick and smooth. Pour warm frosting over cookies (or a cake, or whatever).</span>Philhttp://www.blogger.com/profile/01069213891924414530noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-24864183265371767382011-08-27T05:49:00.000-07:002011-08-27T05:49:00.156-07:00Quick and Easy Black BeansMy kids are picky eaters, but they will eat just about anything in "bean form." This little fact means that we eat a lot of beans in our house. I'm ashamed to say that I used to just dump a can of black beans in a pan, warm them up, and call them a side dish. Sad. SO sad. I found this easy recipe on one of my favorite cooking blogs, <a href="http://www.ourbestbites.com/">Our Best Bites</a> and I changed very little about it. This is now the only way I do black beans. Thank goodness.<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Quick and Easy Black Beans</span></b><br />
<br />
2 cans black beans (drained and rinsed)<br />
1/2 T. olive oil<br />
1 small onion, diced<br />
2-3 garlic cloves, minced (I use the pre-minced, bottled stuffed)<br />
2/3 c. chicken broth<br />
1/4 tsp cumin<br />
1/2 tsp oregano<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
juice from 1 lime<br />
<br />
In a sauce pan, heat the oil on med-high and saute onions until clear. Add garlic and saute for another 30 seconds. Add beans, broth and seasonings and bring to a boil. Reduce heat and simmer for about 10 min or until the beans are as soft as you want. Add the lime juice and serve. They do thicken as they stand, so if you want them thicker just remove them from heat and wait a few minutes before serving.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0tag:blogger.com,1999:blog-6949081514721420427.post-89000708804853091012011-08-26T05:25:00.000-07:002011-08-26T07:01:13.498-07:00Lemon Rice with Pine NutsThis is a great recipe I got from my Ward Cookbook. It's one of our favorite rice dishes. I love to make it with <a href="http://anniesglutenfreekitchen.blogspot.com/search?q=tilapia">this Tilapia recipe</a>. I was tempted once to make it without the pine nuts...mostly because I'm super cheap. Thankfully my husband wouldn't stand for it so he picked some up on his way home from work. They really do make a big difference. Definitely try this one out!<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b>Amy's Lemon Rice with Pine Nuts</b></span><br />
2 1/2 C. chicken broth (I used water and boullion cubes)<br />
1 C. jasmine rice<br />
2 Tbsp butter<br />
1 small onion, chopped (I've used sweet, white, and red. All were good.)<br />
1/4 C. pine nuts<br />
3 Tbsp fresh lemon juice<br />
1 tsp parsley<br />
Salt & Pepper to taste<br />
<br />
In a large sauce pan, bring chicken broth to a boil. Add rice, reduce heat and simmer for about 15 min. Remove from heat, set aside. In a medium skillet melt mutter over medium heat. Add onion and cook until clear. Add cooked rice, pine nuts, lemon juice, parsley, salt & pepper.Anniehttp://www.blogger.com/profile/17300247006764198948noreply@blogger.com0