Sunday, January 27, 2013

Looks Aren't Everything Loaf

I don't like to make breads that require a double rise.  They sometimes taste like cheese to me!  I do not eat cheese and it freaks me out if something reminds me of it!  I will cut out the rise before shaping step everytime and it all works out fine!

Normally, I don't even try to make a "loaf" of bread that is gluten free.  The dough is not kneadable... ever.  I generally make rolls or something that I just shape with my hands.  

The benefit of baking in a loaf pan is that you get a nice golden crust all around the loaf.  Where there is golden goodness, there is buttery flavor!  While this loaf is not very tall, it is a dense and sweet bread with good texture.


2-1/2 cups GF baking mix
2 tablespoons sugar
1/4 teaspoon salt
1 package active dry yeast
1 cup hot Soymilk (110 degrees)
1-1/2 tablespoons oil

Preheat oven to 350.  Pour a little vegetable oil in a loaf pan.  Coat the pan using  your fingers or pastry brush.  Remove access oil with a paper towel. 

Put the baking mix, sugar, salt and yeast in mixer bowl.  Heat the soymilk until 110 degrees.  Add the oil to the milk.  Pour into dry ingredients.  Dough should be moist and slightly sticky. Add a bit more baking mix if necessary.

Press into loaf pan and allow to rise until doubled in size (20-30 minutes).  Bake for 25 minutes.  Cool a few minutes in the pan.  Turn out onto cutting board.  Cut with serrated knife.



Saturday, January 26, 2013

Break Up Banana Cake With Peanut Butter & Bacon Frosting

I am hoping this is a remedy for a broken heart.  I would be glad if it is just a temporary distraction. Comfort in the form of food can't be wrong!

I think this is the sort of dessert Bub will really enjoy too.  I mean, come on? Bacon... and peanuts, and bananas!

Banana Cake

3/4 cup of sugar
1/3 cup softened margarine
3/4 cup (2 medium) over riped smashed bananas
3 tablespoons Very Vanilla Soymilk
1 tablespoon Coke
1-3/4 cup GF baking mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped peanuts

Grease and flour 8" square pan and preheat oven to 350. 

I was able to mix the cake with a spatula in a medium bowl,  leaving my mixer clean for the frosting!

Cream the margarine and sugar until light and fluffy.  Add the smashed bananas, Soymilk and Coke and mix well.  Add the baking mix, baking powder, baking soda and salt.  Mix well to combine.  Stir in the chopped peanuts.

Pour into prepared pan and bake 20-25 minutes or until knife in center comes out clean.

Cool completely while you make the frosting!

Peanut Butter Frosting

1/4 cup margarine
1/2 cup creamy peanut butter
2 to 2-1/2 cups powdered sugar (Trader Joes is corn free)
Very Vanilla Soymilk
5 strips of crispy bacon, cooled and chopped and divided

In your mixer, with whisk attachment, cream margarine and peanut butter.  Add one cup of the powdered sugar. Mix well to combine.  Add more powdered sugar until frosting is firm.  Drizzle in a tiny amount of Soymilk until the frosting is of spreading consistency.  Stir in half the cooked bacon and reserve the rest for garnish.

Eat away the hurt and lick your fingers when you are done!










Monday, January 21, 2013

Zyliss strikes again!

I used the Julianne peeler on carrots today! They are like carrot noodles! I decided to toss them with melted margarine and a little Bragg's and bake at 350 for 20 minutes.

Sweet and tender! They will go well with mashed potatoes tonight (and roasted chicken leg quarter for hubby).   I may just eat them all before he gets home!

Monday Morning Monkey Bread

No work today? No problem! A bonus day to spend in the kitchen. I'm not feeling the greatest this weekend. I think this will be all I have the energy for today. That and laundry which never ends. Like I always say... If you are not doing the laundry naked, the laundry is not done!

I used my Basic GF Dough for pizza or sweet rolls recipe (duplicate pasted below). I added a bit more baking mix so I could roll the dough into balls with my hands.

Grease an 8" square cake pan. Preheat oven to 350. This is typically made in a Bundt pan but this is just enough for 2 to enjoy with no left overs!

Combine 1/2 cup sugar and 1 tablespoon cinnamon in a gallon sized ziplock bag.

Dough

2-1/4 to 2-3/4 cups GF baking mix
1 teaspoon sugar
1 package active dry yeast
1 cup Very Vanilla Soymilk
2 tablespoons oil

In large bowl combine 1-1/2 cups of baking mix, sugar, salt and yeast.  Heat soy milk in microwave until very hot (120 degrees).  My microwave takes 1 minute and 11 seconds.  You can also do this on the stove top.  Pour oil on top of milk.  Pour soy milk and oil in dry ingredients.  Mix for about 2 minutes  Slowly add in more baking mix a 1/4 cup at a time until it just barely pulls away from side of bowl. Add enough baking mix so you can roll the dough with your hands but also making sure it is still soft.

Roll the dough into balls and drop into the cinnamon sugar.  Shake and toss gently to coat.

Place dough in prepared pan in an even layer. Cover and let rise until double in size (15-20 minutes).

While dough is rising, make the caramel sauce.

Caramel Sauce

1/4 cup margarine
3/4 cup sugar
2 tablespoons maple syrup
1 teaspoon Very Vanilla Soymilk

Combine the above in small saucepan and stir until all melted together and gets to a low boil. Pour boiling liquid over the bread. Tilt pan slightly to get the sauce in all the spaces between bread balls.

I really should call this Tumblr is Making Me Fat Bread. So many photos of doughnuts, cinnamon buns, cakes, cookies, tarts, pies...!

Bake at 350 for 20-25 minutes.  Over turn out onto serving dish and let the caramel sauce drip down the sides of the bread. Mmmmmmmm.









Sunday, January 20, 2013

Potatoes Hortano Cakes

Did I mention how friggin awesome Whole Foods instant mashed potato flakes are???!!???  Well, they are! Not only are they convenient at meal times but they are also proving to be a huge plus as a recipe ingredient.

The Quick to Take Cupcakes win the best gluten free vegan cake I have ever made.  Hands. Down. Delicious.  I have always used mashed potato flakes in my meatloaf mixes.  Boil some cauliflower in water with Bragg's and margarine, add some mashed potato flakes and purée with stick blender and it is soup!

Today I wanted to make something easy for Bub to eat. He is worlds better but not quite there yet. These will give him a boost to keep chugging away at all the homework he has from missing an entire week of school. Thankfully, there is no school tomorrow! I was really hoping for new semester, new classes, a better Bub. This was not the way to start!

Potatoes are his favorite food group. He earned the nickname above at a very young age.  Now that he is older, he grows his own potatoes in the garden he and Derek have here.  It's pretty amazing the things they grow and how infinitely better they are than the things I get at the store.

Potato Cakes

1-1/4 cups mashed potato flakes
Pinch of salt
3/4 cup GF baking mix
2 teaspoons baking powder
1-1/2 cups plain Soymilk, warmed, plus another separate 1/4 cup
3 tablespoons melted margarine
1 egg replacer egg

Combine potato flakes, baking mix, baking powder and salt in medium bowl.  Combine Soymilk, egg replacer and margarine in small bowl.  Add liquids to dry ingredients. Do not over stir. It should be lumpy and with no dry spots.  If you need a little more soy, just drizzle in the areas that need it from the 1/4 cup listed above. It should look like mashed loose potatoes and not like pancake batter.

Drop by spoonfuls and smash down with back of spoon on to pancake griddle set at 375 or pan fry in an oiled frypan until golden brown and crispy on the edges. The smaller you make them, the more crispy sides you will enjoy! They will rise in the middle like pancakes so don't smash them down after you flip.

Serve with sour cream and chives or plain yogurt and fruit. I have a little prosciutto that Bub will find as the perfect mate to these! Maple syrup doesn't sound at all bad to me either!







Saturday, January 19, 2013

Skipped a step

Instead of melting chocolate chips and drizzling over the Get Your Husband Out of The Man Cave bars, I stirred in one cup of chocolate chips after the cereal was coated.  They get melty and lovely! I hate the clean up of melting chocolate. It all ends up in the bowl you melt it in!

Keep Your "Jeer-a's" to Yourself

The great Indian restuarant in our town has delicious food.  They even have vegan and gluten free items... AND, believe it or not, items that are BOTH gluten free AND vegan!  Great news for my son!

He has been super sick since last Friday.  He is finally able to open his mouth and speak today!  I don't think he is ready to eat much yet but bland and cold things but I made this today with him in mind.  He has lost 6 pounds in 6 days.  I have a grocery delivery coming tomorrow because I am guessing when he starts eating again, he is going to be really, really, hungry!  Jeera calls for mango powder but we are allergic to mango.  I have substituted a little agave nectar.  I thought about using maple syrup but agave won the vote here!

Potato Jeera

1.5 pound bag of baby golden potatoes, washed, blemishes peeled, and cut into quarters
6 tablespoons margarine
2 tablespoons vegetable oil
Salt (for potatoes and a pinch in the spice mix)
1/8 teaspoon Garlic
1/2 teaspoon Tumeric
1/2 teaspoon Cumin
1/4 teaspoon Ground mustard seed
1/8 teaspoon Ground ginger
Pinch of red pepper flakes
1 teaspoon Agave Nectar


Melt 4 tablespoons of the margarine on high in a large skillet where you will be cooking the prepared potatoes.  Add the cleaned and quartered potatoes, salt them, and stir to coat.  Cover and shake them around and/or stir until golden brown and delicious.  Turn off the heat.

In a small skillet or fry pan, melt the remaining 2 tablespoons of margarine.  Add the oil.  Remove from heat. Add the spices.  Return to medium heat until bubbles form.

Add potatoes to the pan with the sauce and coat well.





Saturday, January 12, 2013

Unseasonably Warm Sorbet

Not sure what is up with the Chicago weather. It's down right creepy! I'm kind of glad it's going to get cold tonight...

So, once again, I did not get to icream today. While I really wanted cinnamon, I can only make really good chocolate ice cream at home.  I like my ice cream machine. It's easy to use but there is only so much texture your can get from soy milk and no eggs.  I am NOT a fan of tofu.  I know how wonderful it can be in giving things a creamy texture but if I can stand the flavor, the texture matters not!

I know this is technically sorbet but it is rich and creamy enough to qualify as ice cream for me.

This recipe does not use the ice cream machine.  Wooden spoon. Stove top. Immersion blender. It takes considerably longer to actually be ice cream but hey, it's Saturday and the laundry is done.

2 cups water
3/4 cup sugar
1-1/4 cups semi sweet chocolate chips
Pinch of coarse salt

Combine water and sugar in 2 quart saucepan. Heat on medium and stir until sugar is dissolved.  Bring to boil and boil 2 minutes without stirring.  Remove from heat.  Add the chocolate chips.  Stir until chocolate is melted. Add the little salt.

Here, I put the pan in the sink to hit with the immersion blender so I did not have a chocolate splattered kitchen. If you don't have one, use a blender or food processor to process until smooth.  Pour into freeze proof container.  I am using Rubbermaid since they have lids.

Cool on countertop.  When it is cool, cover and gently place in the freezer.  After one hour, remove from freezer and blend again. Return to freezer until firm.







Common household item uses

I have used baking soda as a facial scrub for a long time.  I hate putting new things on my body, especially my face, because I react with rashes to most everything.  Even things I don't put on my face give me a rash on my face!  I am pretty vain I guess because I hate that!

My daughter read that baking soda is also good to use periodically on your hair.  She just shakes some on the shampoo in her hand before applying on her head.  I do this too now.  It feels especially good after a workout or being outdoors a lot (which I try not to do).  Indoor person!

I found a great body lotion while at Mayo.  VaniCream Lite.  No dyes or fragrance and no bad smell because there is a lack of fragrance. The lotion I was using before smelled like band aids. Not a good way to make you feel good about yourself.  If I can't use all the lovely Bath and Body Works scents and sprays, at least I don't have to smell like band aids instead!  It is over the counter but usually on shelves behind the pharmacy counter. My Target did not have it. They had other products in the line but not the lotion.  I ended up ordering it from Walgreens.com.  Came in 2 days. Happy, better smelling me!

Friday, January 11, 2013

Get Your Husband Out of The Man Cave Treats

The smell of peanut butter and chocolate is irresistable!  Once again, a messy sort of job but I am getting better about caring about that anymore.  I feel no guilt about using numerous paper towels and running the dishwasher several times a day if necessary.  It is like my art and you wouldn't tell a painter to wash her brushes after each stroke or see a sculpter wash her hands after molding each feature.  Well, if you did, I guess you could say that they have more OCD problems than I do!

I found a great way to make these that I have not heard of before.  I used my very large Food Network 12" skillet.  It is wider at the top for folding in the cereal and non-stick for easier clean up!

1 cup corn syrup
3 tablespoons margarine
1 cup creamy peanut butter, Skippy Natural is goooooood
5 cups Kellogg's Gluten Free Rice Krispies
1/3 cup semi-sweet chocolate chips

Grease a 13x9 pan, preferrably one with a lid.

Combine the corn syrup and margarine in the skillet.  Bring to a gentle boil over medium heat, stirring constantly.   Remove from heat and stir in the peanut butter.  Stir just long enough to melt the peanut butter.

Add the cereal and fold with spoonula to coat all the cereal.  This is a generous recipe and you should have no trouble coating all the cereal.

Spread into prepared pan and cool completely.   Melt the chocolate and drizzle over the top.







Sunday, January 6, 2013

Quick to Take Cupcakes

Sometimes my freezer is so full of baked goods that I really have no business making something more.  Then again, when the tummy wants chocolate cake, cinnamon bread, muffins, or cookies will not do!  There are also those times when you just need a few goodies to take to a party or event so you know there will be at least a dessert you can have when you get there.

This recipe uses one bowl, your arm power, and makes 6 cupcakes.

1/4 cup semi sweet chocolate chips
1/2 cup mashed potato flakes (Whole Foods brand is nothing but potatoes)
1/2 cup boiling Silk Very Vanilla Soymilk
3/4 cup GF baking mix
1/2 cup sugar
1/2 teaspoon baking soda
Dash of salt
1/4 cup softened margarine
1/4 cup Very Vanilla Soymilk (maybe a little more)
1 egg replacer egg

Generously grease muffin tin (just six) or line with paper liners.  Preheat oven to 350.

Put the chocolate chips and mashed potato flakes in a medium bowl.  Add the boiling Soymilk and let sit for a few minutes.  Stir until combined and the chocolate is melted.  Add the remaining ingredients and stir vigorously scraping the bottom of the bowl often. I used a spoonula to mix.  If the batter has dry spots remember to just drizzle in a little more Soymilk and mix it in.  Once the entire contents of the bowl are wet, keep stirring until uniform in color.

Spoon into muffin tin and bake for approximately 15 minutes.  Cool in pan for at least 10 minutes.  Remove and cool completely.

Chocolate glaze

1/3 cup semi sweet chocolate chips
Scant 1/4 cup boiling Very Vanilla Soymilk

Put chocolate chips in a small bowl.  Pour the hot Soymilk over them.  Let sit and then stir until smooth.

Top the cooled cupcakes.  Decorate with some Lay's Stax.  I think chocolate covered potato chips are really, really great.  Salty and sweet and crunchy and smooth.



Saturday, January 5, 2013

The Real Chicago Winter Dessert

Chi Town doesn't care if you spent 2 hours flat ironing your hair. It doesn't care if your snow brush is still in the garage and not in the back seat. It doesn't care that no one predicted snow for the day. It doesn't care if you have to schlep a bass across the quad. Can you hear it laughing at you? But, come on, you know you love it! It builds character! And it really is pretty. I happen to think it is best to watch from the window with a warm treat.

Chocolate Rice Dessert

6 cups Silk Very Vanilla Soymilk
1 cup long grain rice (NOT quick cooking)
Dash of salt
1 tablespoon cocoa powder
1 cup semi sweet chocolate chips

In 5 qt pot, heat the milk over medium heat.  Add the salt and rice.  Stir over medium low heat until thick and the rice is tender (approx 1 hour).

Remove from heat and add the cocoa powder and chocolate chips.  Stir until chocolate is melted and combined.

Serve warm.  Cool completely before refrigeration.





Tuesday, January 1, 2013

Merry New Year!

It has been both a long year and one that has zipped past!  Luckily, I had me some Nike Air Max to keep me on my toes!

Thanks to Silk and their products that keep my kitchen flowing with good recipes.  I would be lost without Trader Joe's chocolate chips too!  I am glad I added coffee to my good list this year!  As well as adding some more important vegetables.

Thanks to my family for their encouragement.  Thankful that Len is enjoying college life and has made some friends that have quickly made her a more easy going, lighter version of herself.  Thanks to my Bub who taste tests a lot of the items I make and gives me a thumbs up while he chews.  Thumbs up means blog worthy around here!

Happy, healthy, fun, fearless, lucky 2013!  I am ready for it!

Happy Baking!