Saturday, September 28, 2013
Tuesday, September 24, 2013
Gluten Free French Toast!
Do you LOVE French Toast?
Well I do! And I have sampled many-a gluten free bread to find the perfect one to withstand the supreme sogginess required by french toast. There is one nationally available bread that consistently makes the cut for me...
UDI'S is my bread of choice! (they didn't pay me to say that either!)
Trust me on this... They simply get it right!
I have used this same recipe for several years and today, I share this easy gem with you all!
Here is what you need:
-1 bag of UDI'S Gluten Free Bread (I like the whole grain one the best, but white bread is fine too!)
-1 or 2 Tsp Vanilla Extract
-1 1/2 cups of Milk (Almond Milk does well, but I prefer 2%)
-2 eggs
-Pancake Syrup
-Powdered Sugar (if you want!)
-Fruits (if you feel fancy and want to slice some up!)
Turn your stovetop to medium/high, (I like 7-8) and
Combine the eggs, milk and vanilla in a bowl and whisk it together
Take your slices of UDI'S Gluten Free bread and dip each slice, fully and briefly into the milky mix.
You want to get them wet, but not soaking.
Fry each slice in the frying pan (on each side) until they are golden brown and slightly crispy!
Top them with powdered sugar, and/or (or AND) syrup, or fruit.
They really are delicious. The texture of these gluten free french toast slices is perfect. Let me know how Yours turned out!
Gluten Free Pumpkin Whoopie Pies!
September 22nd is my Birthday...
It also happens to be the first day of Autumn!
I don't dread my birthday. I love to celebrate it!
Last year, at this time, I had a brand new 2 week old baby boy. This year I have even more to be thankful for!
So to celebrate another year on this lovely planet of ours, I'm going to make one of my favorite favorite Favorite treats..........................
... PUMPKIN WHOOPIE PIES!
Years ago, I worked at a very famous little girls clothing store, called Limited Too. It was my first job. I stayed there for quite some time. We had such a close-knit group of girls working there. Every year, we all made something delicious to bring in to eat on the day-after Thanksgiving (always a very busy, long day!). Gayle would make her ham biscuits, Letha would make her chili, Stacey would make green wreath rice crispies, I would make mac and cheese and Courtney would make the famous Pumpkin Whoopie Pies! So moist! So smooth! So chewy! So creamy, and so delicious! Everytime I have made them, they have been a hit! Now, let's talk about how we can make them Gluten Free :)
This is so easy, you're going to love it!
Here's what you need:
1box Betty Crocker Gluten Free yellow cake mix (sometimes, it's ok to take the easy way!)
1 can Libby's Pumpkin Puree (you can use other brands if you want, but make sure they are Gluten Free!)
1 or 1.5 tsp Cinnamon
1 or 1.5 tsp Ginger
1 or 1.5 tsp Nutmeg
2 tsp Vanilla Extract
1 Tbs Oil of your choice (I like canola; vegetable would be fine; olive oil too!)
This lovely little mixture (above) will make the soft pumpkin cookies.
If you notice, the pumpkin cookies are Also Dairy Free!
For the filling:
1 pack cream cheese (8oz) (at room temperature)
1 stick butter (at room temperature)-(technically, use unsalted, but I've had it salted and it's also quite good!)
2 tsp Vanilla Extract (make sure that you don't buy immitation vanilla- (always read your labels!)
2 cups powdered/confectioners sugar
When you have assembled your delicious ingredients, grab 2 big mixing bowls, a few cookie sheets, and some parchment paper. Empty the box cake mix into a bowl and add in the cinnamon, nutmeg and ginger. Stir it on up! When it looks to be mixed evenly, add in the can of pumpkin. Yes, add the whole thing! It will be about the consistency of brownie batter. This is when you should add your oil. Add it till it looks about like this:
You want it firmer than cake batter. Grab a spoon. I just use a regular spoon. If you feel so inclined, you can measure out neat little rounded spoonfuls with a tablespoon (I'm a tad lazier though!). Lie some parchment paper (wax paper will work too) on a cookie sheet and scoop rounded spoonfuls, placing them about 1-2 inches apart.
These pumpkin cookies shouldn't spread out or expand when they cook, (if they do, your batter is a tad too runny!-if that's the case, just go with it! you'll have thinner, larger cookies!)
Bake these bad boys at 350F for 10-12 minutes. They are done when you stick a toothpick in and it comes out clean!
Let them cool (there will be a whole lot of them!) While they're cooling, work on your frosting! In your other bowl, use a mixer to combine the cream cheese, butter and vanilla. Once combined thoroughly, slowly add your powdered sugar. (I take it about 1/2 cup at a time). I won't tell anyone if you lick the mixers. It's just that good! (Sadly, this frosting is obviously not Dairy Free) Once you have the frosting made, you can spread it on the flat side of one cookie and place another cookie flat side down to make a cookie sandwich. They are delicious enough to eat on the spot! But they're terrific refrigerated too!
Take them to your next party. You will leave with an empty tray!
Hope you like these delicious fall favorite!
It also happens to be the first day of Autumn!
I don't dread my birthday. I love to celebrate it!
Last year, at this time, I had a brand new 2 week old baby boy. This year I have even more to be thankful for!
So to celebrate another year on this lovely planet of ours, I'm going to make one of my favorite favorite Favorite treats..........................
... PUMPKIN WHOOPIE PIES!
Years ago, I worked at a very famous little girls clothing store, called Limited Too. It was my first job. I stayed there for quite some time. We had such a close-knit group of girls working there. Every year, we all made something delicious to bring in to eat on the day-after Thanksgiving (always a very busy, long day!). Gayle would make her ham biscuits, Letha would make her chili, Stacey would make green wreath rice crispies, I would make mac and cheese and Courtney would make the famous Pumpkin Whoopie Pies! So moist! So smooth! So chewy! So creamy, and so delicious! Everytime I have made them, they have been a hit! Now, let's talk about how we can make them Gluten Free :)
This is so easy, you're going to love it!
Here's what you need:
1box Betty Crocker Gluten Free yellow cake mix (sometimes, it's ok to take the easy way!)
1 can Libby's Pumpkin Puree (you can use other brands if you want, but make sure they are Gluten Free!)
1 or 1.5 tsp Cinnamon
1 or 1.5 tsp Ginger
1 or 1.5 tsp Nutmeg
2 tsp Vanilla Extract
1 Tbs Oil of your choice (I like canola; vegetable would be fine; olive oil too!)
This lovely little mixture (above) will make the soft pumpkin cookies.
If you notice, the pumpkin cookies are Also Dairy Free!
For the filling:
1 pack cream cheese (8oz) (at room temperature)
1 stick butter (at room temperature)-(technically, use unsalted, but I've had it salted and it's also quite good!)
2 tsp Vanilla Extract (make sure that you don't buy immitation vanilla- (always read your labels!)
2 cups powdered/confectioners sugar
When you have assembled your delicious ingredients, grab 2 big mixing bowls, a few cookie sheets, and some parchment paper. Empty the box cake mix into a bowl and add in the cinnamon, nutmeg and ginger. Stir it on up! When it looks to be mixed evenly, add in the can of pumpkin. Yes, add the whole thing! It will be about the consistency of brownie batter. This is when you should add your oil. Add it till it looks about like this:
You want it firmer than cake batter. Grab a spoon. I just use a regular spoon. If you feel so inclined, you can measure out neat little rounded spoonfuls with a tablespoon (I'm a tad lazier though!). Lie some parchment paper (wax paper will work too) on a cookie sheet and scoop rounded spoonfuls, placing them about 1-2 inches apart.
These pumpkin cookies shouldn't spread out or expand when they cook, (if they do, your batter is a tad too runny!-if that's the case, just go with it! you'll have thinner, larger cookies!)
Bake these bad boys at 350F for 10-12 minutes. They are done when you stick a toothpick in and it comes out clean!
Let them cool (there will be a whole lot of them!) While they're cooling, work on your frosting! In your other bowl, use a mixer to combine the cream cheese, butter and vanilla. Once combined thoroughly, slowly add your powdered sugar. (I take it about 1/2 cup at a time). I won't tell anyone if you lick the mixers. It's just that good! (Sadly, this frosting is obviously not Dairy Free) Once you have the frosting made, you can spread it on the flat side of one cookie and place another cookie flat side down to make a cookie sandwich. They are delicious enough to eat on the spot! But they're terrific refrigerated too!
Take them to your next party. You will leave with an empty tray!
Hope you like these delicious fall favorite!
Monday, September 16, 2013
Testing Gluten Free Pillsbury Pastry at 11pm
It was around 9:30 when I got home from Bible study. We had Chicken fil A a bit earlier (their grilled nuggets and fries are safe, prepared in designated GF areas) but I was Hungry when I got home! I reminded Dylan that Kickin Chicken has 20 wings for $12 on Mondays. He was the "voice of reason" for a change, reminding me that we don't get paid again till Tomorrow night... sigh.
What to do?
After 3 unsuccessful trips to the fridge, I rediscovered the new GF pastry dough by Pillsbury.
I had already planned to make pizza later this week with Bobs Red Mill dough... but it was just sitting there, calling to me.
I previously used about half of it to make pigs in a blanket (don't worry, I'll show you soon!) And I had the other half... calling my name, hoping to be experimented on.
I answered that call. I rolled it and mushed it in my clean hands. I added maybe half a tablespoon of olive oil and a few shakes/sprinkles of garlic salt.
Spreading it thinly onto one of my favorite cookie sheets, I baked it for 8 min at 425.
When I pulled it out, I decorated it with some left over
tomato sauce,
half a bag of shredded mozarella,
And some pepperonis.
Baked it for 10 min.
The cheese was ooey gooey perfect. The pepperoni (that's probably already plural, right?) were crisp, the crust was brown and flakey
The first bite was... DISASTER!
As good as the toppings were, the crust was nauseating!
I'm sorry to say. I'm sorry if I misled you. I want to clarify: I noticed a slight sweetness to the dough when making pigs in a blanket. I didnt mind it then. It was acceptable, if not a bit greasy. I know that this is pastry dough and they make a separate pizza style dough that I haven't yet tried.
But gimme a break! It was 11pm and I was hungry and poor. With no chicken wings in sight, I had no choice but to scrape the toppings off and nibble tiny bites of the soon to be forgotten crust.
I wish I had a better review to give you. But if I'm being honest, I was hoping for something to hit the spot a little better.
I will purchase this dough again when it comes time to bake some pies this autumn. But as for making anything But sweets with it... I surrender. Pastry dough is for pastries. I get it.
Well night owls, thanks for reading.
Let me know what you thought of it if you want. I would love to hear!
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