Friday, May 29, 2009
I have made these the night before and baked them first thing in the morning to take to work. They turn out a little bit drier that way, but eating them warm straight out of the oven is definitely the best. I think I would save these for a day that I have time in the morning to make and bake them, but either way is fine.ROLLS
* 2 T butter, room temperature
* 1/4 cup sugar
* 2/3 cup almond milk, warm
* 1 packet yeast
* 1 egg
* 1/4 cup oil
* 1/2 cup tapioca starch
* 1 cup corn starch
* 1/3 cup brown rice flour
* 1/4 tsp baking soda
* 2 1/2 tsp xanthan gum
* 2 tsp baking powder
* 1 1/2 tsp vanilla extract
* 1/2 cup brown sugar
* 1 tsp pumpkin pie spice
* 1/3 cup chopped pecans
* 1/4 cup raisins
* 3 T cream cheese, room temperature
* 3 T butter, room temperature
* 1 1/2 cup powdered sugar
* 1 tsp vanilla extract
Preheat oven to 375.
In a medium bowl, mix butter and sugar until well blended. In a small bowl, whish warm milk, and yeast until dissolved. Mix milk mixture into butter mixture, and then add remaining ingredients.
Cut a square piece of saran wrap about 13 x 13 inches. Sprinkle with sugar and lay dough on top. Cover with an equal piece of saran wrap and roll out dough. You may have to reposition the saran wrap a few times, but at least it will stop your roller from sticking.
Remove top piece of wrap and spread filling(mix brown sugar and spice) evenly across the dough and sprinkle nuts and raisins on top. Starting from one edge of the saran wrap, begin rolling the dough to create a log. When rolled, cut into 8 equal pieces and place into a greased pan ( I used a 9in cake pan). Bake for 20 minutes in a 375 degree oven.
Mix frosting ingredients and spread on top of hot rolls or pipe on with a pastry bag.
No need to be jealous of Cinnabon eaters anymore!! ENJOY!!
**modified from the book, The Gluten Free Kitchen
Tuesday, May 26, 2009
* GF bread, toasted, and chopped
* feta cheese, crumbled
* fresh rosemary
* shredded mozzarella
Cut zucchini in half, lengthwise and scopp out middle to make a boat shape. Place zucchini filling in a bowl and zucchini boats on a baking sheet and in the oven at 400 for about 15-20 minutes.
While the zucchini boats are baking, saute onion and zucchini middle in olive oil until soft. Then add garlic for about a minute. Remove from pan when cooked andmix in bread crumbs, feta, and rosemary.
Remove zucchini boats from oven and stuff with filling. Top with mozzarella and place back in the oven for about 5 mins to melt cheese.Great served along side a bowl of pasta.
Sunday, May 24, 2009
* 4 eggs
* 3/4 cup agave nectar
* 2 cups almond meal (it is VERY important to use FINE almond flour to get the desired taste and texture)
* 1 tsp baking soda
Boil oranges and simmer for 1 hour. Allow oranges to cool and remove seeds. Blend entire orange until smooth. Mix in eggs and agave nectar. Stir in almond meal and baking soda.
Grease a 9in cake pan with oil and sprinkle rice/almond flour to prevent sticking. Place in 375 degree oven and bake for about 35 minutes or until a toothpick comes out clean.
Thank you Elana for a delicious recipe!! Tastes extremely similar to Starbuck's new GF treat.
Saturday, May 23, 2009
* 1 onion, diced
* 2 cloves garlic, diced
* 1 large potato, peeled and finely diced
* 1 bunch broccoli, chopped
* 2 cups cheese ( I used cheddar, but you could use whatever suits yoru fancy)
* 1/2 cup heavy cream
In a saucepan, saute onions in the olive oil until soft. Add in garlic and stir for a minute, until flavors are released. Add the potatoes and 3 1/2 cups of water and bring to a boil. Let simmer for about 5 minutes. Add the broccoli and let cook for about 7-10 minutes. Using a blender, puree the soup.
When you have desired consistency, pour back into pan and add cheese and heavy cream on low heat until heated through.
This is best served with gluten free bread on the side.
(the picture shows a piece of GF toast that I was dipping to taste test)
Modified from a Rachel Ray magazine recipe
Wednesday, May 20, 2009
* Extra virgin olive oil
* 1 medium onion, diced
* 1 clove garlic
* 1 can italian seasoned diced tomatoes
Saute onions until soft, add garlic for about a minute. Place sauteed onions, garlic, and canned soup in blender and puree. Place back in pot for 5 minutes to heat through. Enjoy with a grilled cheese :)
Thursday, May 14, 2009
* 3/4 cup dried fruit (apricots and peaches), chopped
* grated rind and juice of 1 orange
* 1 cup brown rice flour
* 3/4 cup sorghum flour
* 3/4 cup potato starch
* 1 tsp baking soda
* 2 tsp baking powder
* 1 tsp xanthan gum
* 1/2 cup brown sugar, packed
* 3/4 cup, white chocolate chips
* 6 T butter, melted
* 4 eggs, beaten
* 1 1/2 cup milk
Preheat the oven to 350. Line muffin pans with paper liners. Place dried fruit, rind, and orange juice in a small saucepan and simmer for 5 minutes. Then set aside to cool.
In a large bowl, mix flour, baking soda, powder, and xanthan gum in a bowl. Mix in the sugar and chocolate. Mix the wet ingredients and soaked fruit. Fold them into the dry mixture.
Pour batter into pans and bake (Regular muffins-20 minutes, Mini muffins- 15 minutes)
Tuesday, May 12, 2009
* 3 tsp baking powder
* 1/2 tsp garlic salt
* 2 eggs
* 1 can creamed corn
* 1 cup sour cream
* 1/2 cup oil
* 1 cup cheddar cheese
* 2 jalapeno peppers, seeded and finely chopped
In a bowl, combine first 3 ingredients. In a separate bowl, mix eggs, corn, sour cream, and oil. Once blended, mix wet ingredients into dry ingredients. Lightly mix in cheese and jalapenos.
Pour batter into an 8x8 greased pan. If desired, sprinkle with additional cheese. Bake at 350 for 40 minutes. Serve warm as a side dish.Great served along side of: * Salad * Garden Vegetable Soup or any other soup/chili
Monday, May 11, 2009
3-4 large red peppers
1 c. cooked brown rice
2 small tomatoes, diced
1/2 can of corn, drained
½ onion, diced
¼ c. canned red beans
1/2 c. canned black beans
½ c. jack/cheddar cheese
½ can chopped olives (2 oz.)
2 fresh basil leaves, chopped
2 garlic cloves, chopped
salt and pepper
hot sauce- optional
½ c. spaghetti sauce
1/4 c. water
Cut tops off peppers and remove seeds. Set aside.
Combine the rice, tomatoes, corn, onion and beans. Stir in the jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers, packing it down.Combine spaghetti sauce and water. Pour half of it into the slow cooker. Put peppers in and top with remaining sauce. Sprinkle with parmesan cheese. Cover and cook on high for 3 ½ hours. Sprinkle with more parmesan cheese
Sunday, May 10, 2009
Wednesday, May 6, 2009
I realize that packing lunch every day can be hard for working parents, but nutrition has to become a priority for our country. Buy healthier choices. It would not have taken any more work to have made a sandwich on whole grain bread, swapped an apple for the Cheez-its, and had water or juice in the place of soda.
In honor of those of us who are tired, hungry, and wanting to be healthy, here's a quick fix.
* 1 avocado, smashed
* 1/2 onion, diced
* 1 tomato, diced
* juice of 1 lime
* handful of cilantro, chopped
Enjoy with corn chips, on a salad, or with lettuce wraps and cucumbers
Tuesday, May 5, 2009
I am so pleased with Starbucks newest item, I couldn't wait to come home and blog about it. While I am not a daily Starbucks shopper, I love relaxing at a Starbucks while I'm on vacation and the thought of being able to actually eat something bought in an airport is so exciting. Thank you Starbucks!! A job well done!
The cakes were not in the case, but you can ask for them. They have them individually wrapped to avoid cross contamination and if there aren't any on the counter, there are plenty in the freezer. They thaw out quickly, so by the time you get to work, you're ready to enjoy.