Wednesday, December 22, 2010

Katz Gluten Free Giveaway

I was fortunate enough to be one of the test tasters for Katz (gluten free, dairy free, and nut free) Bakery. I have tried some of their products before, and while they were good, they were nothing to rave over. However, they just sent me a box of some new items and my opinion has changed. Katz Gluten free Bakery has some delicious new products on the market. Along with this review is a GIVEAWAY for ALL of their products.
A friend and I sampled their
* Vanilla Rugelach
* Chocolate Rugelech
* Chocolate covered cookies
* Chocolate frosted chocolate cupcakes

I am typically a chocolate fan all the way. My favorite among these goodies were the chocolate covered cookies. The cookies had a real light flavor, complimented by the chocolate cover.
The Chocolate cupcakes were a sweet treat for any occasion. The texture was just right, not too heavy, and great flavor. Plus, it had sprinkles and tell me one person who doesn't love a festive, sprinkle covered cupcake.
As far as the Rugelech goes, I was surprisingly won over by the Vanilla (versus the chocolate). The vanilla had a very defined vanilla and sugar flavor that sent this chocolate lover heading back for more. The chocolate rugelech was good, but nothing I'd order again. It had a very mild chocolate flavor. I've never had rugelech before, so I'm not sure what the texture was supposed to be like. These had a harder texture, but it seemed like they were supposed to. Normally, I like a soft, fresh out of the oven style cookie, but these were delicious with a little crunch.

Now for the giveaway.
Go to Katz Bakery and enter to win a package of ALL 30 gluten/dairy/nut free items to spoil yourself this holiday season. Be sure to tell them My Gluten Free Kitchen sent you!

Monday, November 1, 2010

Taco Chicken Soup

This is one of those recipes that everyone wants a copy of after you make it and no one can believe how easy it is.

* 1 envelope taco seasoning
* 32 oz V8 juice
* 16 oz salsa
* 1 can black beans, rinsed and drained
* 1 can kidney beans, rinsed and drained
* 1 can corn, rinsed
* 2-3 chicken breasts, sliced/cubed

Combine all ingredients in crockpot and cook on low 4-6 hours. Serve with corn chips.

Wednesday, October 27, 2010

O.M.G cupcakes

I have been in a delirious state of chocolate cravings the past week. Being gluten and dairy free has made fulfilling those cravings even harder. I was enjoying Udi's chocolate muffins, but 4 muffins for $6 is a little too much for my bank account when I get in a chocolate fix, such as this one.
I decided to invest my $6 a little more wisely. I picked up a Betty Crocker gf cake mix and set out to make it dairy free.
A banana and 18 mins later.... O M G....Chocolate Banana Cupcakes.

* 1 banana (preferable one that is starting to brown)
* 1 Tbsp oil
* Betty crocker GF chocolate cake mix
* 1 cup water
* 3 eggs
* 1/2 cup vegan chocolate chips

Smash banana and mix with remaining ingredients. Grease muffin tin or use liners. Fill 2/3 of the way full and bake 18-23 mins. ENJOY! Its only 3pm and I've already eaten 3....

Friday, October 22, 2010

Yummy Giveaways

So, I have totally neglected this blog. In my defense, between going back to work, raising a 6 month old, and trying to keep my house together, I feel a little neglect here is excusable. I have actually made some really delicious meals lately. Quick and easy, delicious meals. Those recipes will hopefully follow soon. However, in the meantime, entertain yourself by entering these wonderful giveaways!

* Outback Gift Card Giveaway over at Gluten free taste of home. If you haven't tried Outback's GF menu, you are seriously missing out.

* Glutino Giveaway at Gluten Free Frenzy. My personal favorite is their table crackers.

Tuesday, September 28, 2010

Happy 27th me!!

Chocolate Cake from Flying Apron's Cookbook (gluten free and vegan).

Betty Crocker Chocolate Cupcakes (made gf/df) with df icing.
(Substitute butter with a banana and 1 Tbsp of oil)

Tuesday, September 7, 2010

Katz Bakery

This new found dairy allergy as me sitting around with my fingers crossed hoping to win the giveaway over at Katz bakery. $100 "Katz Dollars" to celebrate the summer of desserts. Counting down the days until the 13th.

Monday, September 6, 2010

Wholegrain blueberry muffins

I saw this recipe at Hope for Healing and 40 minutes later was enjoying them hot out of the oven.

They are gluten, dairy, and refined sugar free and they rank right at the top of my favorite muffins list! I made a few changes because of a lack of certain ingredients.

* 1 cup oat flour
* 1/2 cup GF oats
* 1/2 cup rice flour
* 1/2 cup sorghum (I used 2 T teff flour and the remaining amount was sorghum)
* 2 tsp baking powder
* 1 tsp baking soda
* 1 tsp xanthan gum
* 1/2 cup agave nectar
* 2 eggs
* 1/2 cup oil
* 3/4 cup coconut milk
* 2 cups frozen blueberries
* zest of one lemon
Mix all of the dry ingredients in a large mixing bowl, then add in all the wet ingredients and mix well until everything is combined. Then fold in the blueberries. Bake in a pre-heated 350 degree oven for 25 minutes or until your muffins are golden brown. Make sure to let these cool and settle just a bit before eating because then they will be less crumbly.