Decorated gluten-free sugar cookies are fast and easy to make using a food processor to mix the cookie dough. You can use either amaranth flour or a combination of rice flours to prepare this recipe, both work well.The icing recipe was adapted from a recipe by Stephanie Gallagher, About.com Guide to Cooking for Kids, Sugar Cookie Icing Recipe. Read More »
Sunday is the big game day, Superbowl XLIX. Many will be gathering with friends and family to see who this year’s Superbowl champion will be. I am not a football fan, but I will most likely find myself at a party on Sunday. Since I am gluten free, I will need to be careful that I don’t eat anything that will make me sick.
Here are some suggestions on surviving the big game day gluten free. Some of the common causes of accidental gluten ingestion are cross contamination from crumbs or pieces of gluten food dropping into gluten free foods or on plates, serving utensils used with gluten foods used on gluten free foods, or not knowing ingredients in a dish.
If you are hosting a party:
1. Separate tables. If possible, have separate tables for gluten and gluten free offerings. This is the most reliable way to keep cross contamination from occurring at a party.
2. Label serving utensils and dishes that are gluten free with the same color ribbon, so guests can tell which serving utensil goes with which dish. Read More »
Last weekend I made 6 sandwiches using Udi’s gluten-free whole grain bread for a picnic with friends. One of my friends mid-meal asked “CC, how are you eating this?!” When I explained the bread was gluten-free, she was shocked! Although there are a ton of great gluten-free options out there, sometimes I find myself craving something from back in my gluten-eating days that I just can’t satisfy with gluten-free alternatives. What do you do when you crave something that doesn’t have a gluten-free equivalent?
You make it happen!
Before going gluten-free one of my favorite pastries was the Crumble Cake at Starbucks. I haven’t seen any pre-made products out there that even come close to this glorious baked delicacy. Last weekend I decided to try and make it and to my surprise, it turned out to be a totally satisfying gluten-free replica!
This is one of our very favorite desserts. It meets all the criteria we look for in making a dessert. It is generally loved by young and old alike. It doesn’t require baking, there are no gluten free flour ratios to balance out, no added sugar, free of lengthy preparation and complicated steps, and most importantly so delicious. In our globally connected world, you can now find strawberries almost year round. We generally prefer to eat foods as they are available seasonally, and locally grown if at all possible. But that is just not always practical when you live in a high desert environment, where so much of our food gets trucked in. Nearly all our local stores carry quite an assortment of Read More »
Dairy used to be my friend, but then we had to break up and it is the most difficult breakup I have ever had. Eliminating dairy/casein from a diet is more difficult than removing gluten because it is everywhere and it tastes really good.
Of course the best way to go about eliminating dairy is to look for substitutes and for me that made chocolate and cream cheese a priority. I never thought I would be able to like dark chocolate and now I love it. Cream cheese substitutes can be made from soy, which is also a no-no for me, but then came luscious cashew cream to save the day. Read More »
One thing that I have really enjoyed this past summer is making breakfast parfaits.
I do not know what it is, but they are just light on the system and they kinda trip the body into thinking that it’s getting a sugary treat so you don’t crave sugar all day (YAY!)
This parfait is sweet, HEALTHY, and satisfying!
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Let’s be real for a minute. I bet that when you hear “pudding” you really hear “Snack Pack.”
It’s ok, me too. No shame in that. As kids, we didn’t know any difference.
If you were lucky enough, those glorious little snackies appeared in our lunch bags, day after day, and were the most coveted item in the cafeteria, well, besides Gushers.
Snack Packs reminds me of the legendary film, Billy Madison, and this clip. Great movie.
Now that we aren’t 6 any more are grown-ups (I use that word loosely), go throw away that Snack Pack you were about to peel open, and dig your spoon into a jar of this heavenly stuff. Read More »
This cake is soft and reminiscent of the filling in pumpkin pie. Not surprising really, when it has mashed sweet potato as its main ingredient.
To do ahead of time
Cook sweet potatoes in the microwave (or oven if you have it running for something else) until they are soft. Mine took about eight minutes – four small sweet potatoes. Leave to cool then remove the peel and mash. I found it easiest to cut an end off and scoop the sweet potato out with a circular action with a fork. Do this ahead of time so you don’t be tempted to work with them while they are very hot and burn yourself. Keep the peel and spritz with oil, put on a baking sheet, and cook for 20-30 minutes in the oven for a crisp scoop for spicy salsa.
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Ahhh, ice cream. Even better: salty and sweet ice cream. The combination of salty and sweet is one of my favorites. I love taking a bite and not knowing exactly what it will taste like.
Also, in case you were wondering, I use this Kitchenaid ice cream attachment for my stand mixer. It works great – during the summer, I keep the bowl frozen in the freezer so that any time I’m in the mood for ice cream, I can grab it and make a refreshingly cool treat immediately.
I finally ate the last of this last night, and I’m really sad that it’s gone. It was the perfect ending to the last weeks’ worth of dinners.
I guess I’ll just have to make some more.
I am a firm believer that ice cream is appropriate at any time of year, even when it’s -20′ outside (although it never gets quite that cold here in the Pacific Northwest), but it is especially precious and fulfilling when the sun is blaring and you’ve been playing outside all day.
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I’m loving the Nonstick Mini Loaf Pan from Good Cook! You can do so much with this pan, and I know this will come in handy next Easter as I continue to work on converting my Grandmother’s Easter bread recipe (it is not Easter without this bread!). For now however I was asked to “Be a Sweetie” and make a Sweet Creation with this pan. I was a bit indecisive on what to make because there are so many options…did I want to make meatloaf? Something sweet? Savory? I finally decided on Read More »