Friday, August 31, 2012

Angelic Cake

Not quite Angel Food Cake and not quite a pound cake...  The flavor and texture take me back to sticky and sweet Angel Food Cake we would enjoy in the summertime when I was little.  So many things are not possible to re-create with gluten-free, vegan ingredients. When we hit on something good that brings back memories, it becomes an instant favorite!  Oh... and a plus...  IT IS EASY.  One bowl!  Since I have not found a consistently good yellow or chocolate cake, I have a feeling this will be making a lot of appearances during the holidays (ho, yeah, they are coming, yall).

3 cups GF baking mix
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sugar
1 cup margarine, room temperature
2 tablespoons Coca-Cola
1-1/2 cups Vanilla Soy Milk

Preheat oven to 325.

Lightly butter a Bundt pan and lightly flour.

Combine all the ingredients in a large bowl and stir until completely moistened.  Pour into prepared pan and bake for one hour or until center is done.  Cool on wire rack for 10 minutes then remove from pan.

Fruit would be nice (if we could eat any).  Warm chocolate sauce too would be yummy.  But I just like to pick it up with my hands and eat it plain.  It is that good.

Half a recipe make a shorter cake but still is good stuff.  I know baking with different flours can be costly.

Wednesday, August 29, 2012

Margarine My Muffin, Sugar

I did not have the energy to make English muffins tonight but needed an easy to eat and easy to digest breakfast option!

2 cups GF baking mix
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup Soymilk
1/3 cup melted margarine
1 cup Trader Joe's Semi-Sweet chocolate chips

Heat oven 400. Grease muffin or mini muffin pan. In medium bowl combine dry ingredients including chocolate chips. Combine melted margarine and Soymilk in small bowl. Add to dry ingredients and stir until just moistened. If too dry just carefully add a tablespoon more of milk at a time to dry areas (usually at the bottom of bowl).

Fill muffin cups and bake for 15 minutes at 400. Cool in pan for a minute. Remove and serve warm. These freeze well too!

Monday, August 27, 2012

Gluten Free Miracle Cookies


These are crispy little chocolate wonders!  My daughter made them first by cutting them out (and eating the scraps) and the second time she made them in one two jellyroll pans and just scored them with a pizza wheel before baking.  They remind us of a chocolate animal cracker.  Delicious crumbled on top of ice cream.  BIG chocolate flavor packed in these babies!

1 cup of margarine
1/2 cup of sugar
salt
1 1/2 cups of GF baking mix
1/2 cup of cocoa

Cream together the margarine and sugar. Add the salt, baking mix, and cocoa. It will look dry at first, but mix until it all comes together. Divide the mixture in half, and put each half on a baking sheet lined with parchment paper. Sandwich the dough between the pan and another piece of parchment paper, then use your hands to spread the dough across the pan. I also place another pan on top and press the dough out flat to get a uniform thickness. It is possible to cut out shapes, but it is time-consuming to peel away the dough scraps. If you do want to cut out shapes, you must remove the scraps, DO NOT try to transfer your shapes to another pan. It is also important to keep the dough relatively cold. Place the dough in the freezer until it hardens. Then, bake at 250F for an hour.

Monday, August 20, 2012

Holy Crepe!

Late night snack anyone???

1 cup Very Vanilla Silk Soymilk
1/4 cup melted margarine
1 tablespoon sugar
2 tablespoons maple syrup
1 cup GF baking mix
1/4 teaspoon salt
2 tablespoons tapioca starch

Whisk together into a thin batter. Chill until cold.

Preheat 5-6" skillet with margarine on medium high. Ladle in 1/2 cup of batter into heated pan. Swirl to coat entire surface of pan. When covered in bubbles and golden on edges, flip and cook until it stop sizzling.

These are tasty with nut butters, maple butter, ice cream, and whatever you wanna throw in 'em!

Sunday, August 19, 2012

Repost of my preferred gluten free flour mix

I realize that gluten free flours and mixtures vary greatly. This is the mix I choose to use.  It doesn't have a distinct flavor or odor which makes my baked goods taste more like "normal" baked goods.

2 bags Bobs Red Mill (24 ounces each) White Rice Flour
1 bag Bobs Red Mill (24 ounces) Potato Flour
1/2 bag Bobs Red Mill (bag is 20 ounces so 10 ounces of it) Tapioca Starch

I whisk this into a very large glass canister with glass lid (like Ina Garten has!), keep a one cup measuring cup inside and I am ready to go!

Still good!

I have made the Ego Trip English Muffins twice in the past 24 hours and wanted to share that they are consistently good!

Success! Another boost to my ego. Now if I could only make a cake that works! Zorg!

Thursday, August 16, 2012

New painting!

My new painting, an Ike original, was just delivered personally by Ike herself! It is perfect and I loooove it! Thank you, Lauren! You are going places.

Wednesday, August 15, 2012

Soakin' in the Chocolate Sponge

This is an old favorite of my daughter and her friends. It's a snap to make and it travels well too.

I have not purchased or used EnerG Egg Replacer in over a year. I have just been using tapioca starch lately. The sponge did not work without the EnerG Egg Replacer. Since Len is still not quite over her wisdom teeth extractions I got some egg replacer and made this for her to eat after work tonight.

1/2 cup sugar
4 tablespoons margarine
2 EnerG Egg Replacer eggs
1-1/4 cup Silk Very Vanilla Soymilk
1/4 cup GF baking mix
2 tablespoons cocoa powder

Cream sugar and margarine until smooth. Add egg replacer eggs and mix until combined. Slowly add Soymilk. The texture will look wrong at this point but it is not wrong. The margarine will separate and mixture will look lumpy.

Stir in GF baking mix and cocoa powder with a metal spoon until everything is moistened.

Pour into greased 1.75 quart (at least 4 cup) round glass Pyrex and bake at 350 for 35 minutes.

It will be jiggly underneath but a solid chocolate layer forms on top. Cool completely and spoon into bowls.

It's not pudding and it's not cake and it's not a lava cake either. You will see why we call it a sponge!

Sunday, August 12, 2012

Not a recipe but a warning...

I have eaten Arrowhead Mills Puffed Rice Cereal in the past without issue... until last week.  It made me violently ill.  Had to leave work and was so continually sick that I have aggravated a few digestive diseases/injuries that I have.

NOWHERE on the bag does it indicate that it "May contain...."  or is "Processed in a plant containing..."  The ingredient list is simply "puffed whole grain brown rice".

I went to Arrowhead Mills website today and this product is NOT listed on their Gluten Free products page.  It also does not contain their "Gluten Free" stamp.

I thought that the new allergy labeling would require them to use one or both of the "disclaimers" above.

BE CAREFUL!

Saturday, August 11, 2012

Ego Trip English Muffins

I canNOT believe how perfect and wonderful these turned out! I am recovering from a day-long Crohn's attack and just felt I was ready for bread. But also wanted good bread.

1 package active dry yeast
1 cup warm Soymilk (110 degrees)
2-1/2 to 3 cups GF baking mix
1 tablespoons sugar
1/2 teaspoon salt
1/4 cup softened shortening

In large bowl dissolve yeast in warm Soymilk (I used a whisk). Add 1-1/2 cups baking mix, sugar, salt and softened shortening. Whisk until well blended.

Stir in additional baking mix until slightly sticky but manageable with hands. Spoon off about a tablespoon of dough and pressed onto lightly floured cookie sheet into round shape approx 1/4 in high. Cover with plastic wrap and towel and rise in warm place for 20 minutes.

Cook on pancake griddle set at 350 until golden on each side. Cool completely. Cut down the middle with serrated knife and toast and enjoy.

Thursday, August 9, 2012

Cozy Maters

Even though it has been such a dry summer our tomatoes are finally getting there!

Wednesday, August 8, 2012

My baby made me dinner!

I came home from work to this delicious, healthy, and beautiful vegan meal from my daughter! Stir fry veg, peanut sauce and roasted cauliflower.

Sunday, August 5, 2012

Sunday Dinner

Garden tomatoes, cucumbers, non-garlic GF bread, and Len's Layered Like Lasagna. Feels like a holiday o'er hereah!

Len's Layered Like Lasagna

Today, my daughter (who I happen to call Leonard, Lenny, or Len) had a great idea to take the Gettin' Sauced Carrot Sauce to make lasagna. I came up with alternating the carrot sauce AND the Soychamel.

Thankfully, Peapod had Tinkyada's lasagna noodles. The weather was horrible last night so I did not go shopping (why go out when someone can bring everything we need to the front door).

We added the edamame (puréed), of course, in the Soychamel layer.

We left out any cheese substitute since I can't eat it and Len has stopped eating it. My son, Bub, will put some Daiya Mozzarella on his lasagna though.

Can't wait to make, eat, and share photos with you!

Saturday, August 4, 2012

Waffles make me sad...

When i was a Girl Scout, I hated trips to the haunted house and horseback riding. I went every single year and was so happy when I could decide I never had to do those things ever again!

Waffles are like horseback riding and haunted houses. They never work out for me. They are scary. And they make me scream!

GF, vegan waffles are just never successful and I vow never to make them again!

I got 2 normal looking waffles out of 6. Sure, they will taste good but for the amount of work and mess NOT worth it!