Friday, November 29, 2013


I got thru Halloween without peanut butter cups but I can't take the holiday season without peanut butter bars too!  I've been really off the daily sweets and chocolate so I feel like this holiday weekend I can indulge a little.

I attempted to make my own powdered sugar which wasn't so successful but I used it anyway.

This recipe uses candy molds.  I have a nice set of discs that work well.

1/2 cup semi sweet chocolate chips
2-1/2 tablespoons creamy peanut butter (I use Skippy Natural)
2-1/2 tablespoons powdered sugar

Combine chocolate chips and peanut butter in microwaveable safe bowl.  Heat on high for 40 seconds.  Stir to coat all chocolate with peanut butter.  Return and heat at 20 second intervals until you can stir.  It's ok if the chips aren't melted. They shouldn't be.  Stir until melted instead.

Add powdered sugar and stir to combine.  Fill candy molds and pop in the freezer for about 20 minutes.  Pop out onto foil and store in airtight container in fridge.  Repeat until all candy mixture is used.

Saturday, November 23, 2013

Back to Bananas Bread

Although bananas didn't always agree with me even before my limited diet, I've been wanting to introduce them lately.  They are full of good things I am sure my diet is lacking in.  They are easy to take along.  They go so well in lots of baked goods.  Here goes nothing!

I decided to try them first in banana bread.  I did give a taste while smashing them.  They did not give me a tingly tongue...  It remains to be seen though if hives and digestive woes are to follow.  Either way, I at least had something different today!

Grease a loaf pan or, if you're lucky, a mini loaf pan.  Preheat oven to 325.

1/2 cup margarine, softened
1 cup sugar
1/2 cup peanut butter
2 smashed bananas
2 cups GF baking mix
1 teaspoon baking soda
Dash of salt
Cinnamon for dusting

Cream margarine and sugar.  Add bananas and peanut butter.  Mix well. Add baking mix, baking soda, and salt.  Stir until combined.  You can fold in nuts here or chocolate chips.

Spread into loaf pan.  Dust with cinnamon.

Bake for 30 minutes in mini pans or 60 for a big loaf pan or until knife in center comes out clean.

Remove from pan and cool on wire rack.

Thursday, November 21, 2013

Caramel Pop-Uncorn

Many of you will think that I have finally lost my mind making these but until you have the number of allergies, intolerances, and digestive problems that I have, don't judge.

I can't open a bag of really simple stuff and just enjoy it.  I mean, yes, I can eat rice cakes, plain.  I can't eat flavored ones or get cute mini ones to dip in tasty things.  Low calorie snacks are hard for me too since raw veggies and fruits are out.

I discovered that rice cakes and Earth Balance taste a lot like popcorn.  Add some sugar and a broiler and I've got caramel rice cakes!

2 tablespoons Earth Balance or margarine
1 tablespoon sugar or maple syrup
8 rice cakes

Line a baking sheet with foil and lay out the rice cakes on it.

Melt margarine over low heat until melted.  Remove from heat and stir in sugar or maple syrup.

Brush mixture over the tops of the rice cakes dividing it evenly between them.

Broil for approximately 4 minutes WATCHING THEM THE WHOLE TIME rotating the pan if necessary.

Remove from broiler when brown/golden.  Cool and enjoy.

Saturday, November 16, 2013

Birthday Pot Pie

Len came home for birthday dinner today!  We made carnitas for the boys (James too) and I made her and I My Kind of Crust filled with veggies and Soychamel.

Here are the crust and Soychamel recipes:

My Kind of Crust

Soychamel Sauce

I used carrots from the garden and some edamame too.  I made the veggies and Soychamel last night so all I had to do was make the crust and pour it in!

I had to share how delicious and beautiful it was!

Sunday, November 3, 2013

Gain Back an Hour Coffee Cake

I love love love fall back clock change!  It is my favorite time of year.

Bub worked from noon til 8 last night and didn't get a satisfying dinner.  He just wasn't in the mood for anything.  I promised a nice breakfast to make up for it.

A warm, gooey, yeast coffee cake was what was on my mind at 4:30 this morning.   I haven't attempted one in quite some time.  I think I've perfected the moist surface texture I remember in coffee cakes I used to buy.

This is an 8"round coffee cake with a full batch of topping made for a larger recipe.  I've also added a drizzle of maple syrup to the surface of the dough before adding the crumble topping.  Uh huh.

Yeast Dough

1-3/4 - 2-1/4 cup GF baking mix
2 tablespoons sugar
1/4 teaspoon salt
1 package yeast
2/3 cup vanilla Soymilk
1/4 cup margarine, Earth Balance

Grease a 9" round cake pan.  Preheat oven to 375.

Combine 3/4 cup baking mix, sugar, salt, and yeast in a large mixing bowl.   Heat the margarine and Soymilk to 110 degrees.  Add this warm liquid to the dry ingredients.  Whisk until you have a smooth slurry.  Add 3/4 cup baking mix and mix with wooden spoon to combine.  Add another 1/2 cup and combine.  At this point, if your dough is a stiff batter that can be touched without completely sticking to your finger, it is done.  It is OK to stick slightly.

Plop the dough into the center of your greased pan.  With floured fingers, gently poke the dough evenly to the edges of the pan.  Cover with plastic wrap and towel and allow to rise onto of your preheated oven.


1/2 cup GF baking mix
1/3 cup raw sugar
1 teaspoon cinnamon
1/4 cup margarine
Dash of salt

Combine the above with a fork in a small bowl until crumbly.

Uncover your risen dough.  Drizzle a little maple syrup over the top and tilt the pan to distribute it a bit.  Don't brush or spread or you'll flatten your dough!

Gently sprinkle the topping over entire top of cake.

Bake for 15 minutes until golden and gooey.

Enjoy your extra hour with some coffee, your furry friends if you've got them, and some warm love from your oven.

Saturday, November 2, 2013

This is Miracle Mousse

Jennie found this super simple recipe for chocolate mousse.  We were both like...  riiiiiiight, this will never work.  BUT IT DID DAMMIT.  It.  Did.

Here is a link to the recipe we used:

Herve This Chocolate Mousse

I used 6 ounces of Silk Very Vanilla Soymilk and one cup of a Trader Joe's Semi Sweet morsels.

I heated the Soymilk on medium high in a saucepan then removed from the heat.  I whisked in the chocolate chips until melted and gelatinous.

I then filled a stock pot with ice water and placed the saucepan in it and whisked by hand for a minute.

When cooled, I transferred the mixture to my electric mixer with the whisk attachment and whisked on high until it was firm.  It was about 4-5 minutes.

It looks creamy and fluffy but when you put it in your mouth it is definitely mousse texture! It's a kitchen miracle!