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Strawberry Pudding

If you read my last post you’ll know there aren’t going to be any pictures here of milk simmering on the stove. Frankly, I’m relieved. You might not be, but by not including photos I’ve just saved enough time to actually complete a post in the minimal free time I have. And let’s be honest, isn’t a picture of milk simmering about as exciting as watching paint dry? Continue Reading »

Food Porn

You know what I’m talking about. The luscious, glossy, highly coiffed pictures in cooking magazines. The beautiful young celebrity chef biting into a portabella burger as her eyes roll back into her head and she moans something like, “This tastes so good”. If you didn’t know before what it was called now you do. It’s called food porn.

Why am I mentioning this? Well, bear with me. Continue Reading »

Do you see that? That’s a brownie. Yes, it’s gluten free, but if I didn’t tell you and you ate one you would never know. Doubt if you will, but make them and you’ll be a believer. Continue Reading »

The Boy is turning 4 in March. After looking through the Wilton catalog of shaped cake pans he settled on a dinosaur… standing up… holding balloons. Sigh. Ok. Since we’ll be away I’m going to have to have everything sent where we’re going and hope that I can pull this together in someone else’s kitchen. Wish me luck!

Here’s a list of all the things I’m sending. Ack!

Wilton Partysaurus Pan
Wilton Mini Ball Pan

Cake Boards
Wilton Disposable 16-Inch Decorating Bags, 12 Pack
Ateco 14-Piece Cake Decorating Set

Wilton Leaf Green Icing Color
Wilton Black Icing Color
Wilton Lemon Yellow Icing Color
Wilton Sky Blue Icing Color
Wilton Orange Icing Color
Wilton Red-Red Icing Color

I’m not including pictures in this post because, well, frankly, if you’ve seen one scoop of slightly beige ice cream you’ve seen them all. Totally unnecessary to repeat. What is NOT totally unnecessary is making and eating this ice cream. Truth be told I’ve never really been a fan of ice cream… until I started making it myself. And it doesn’t get better than this one.

 

Ice Cream: Maple Buttermilk

Ingredients

  • 2 cups low fat buttermilk
  • 1 cup heavy cream
  • 1/2 cup grade B maple syrup
  • 1/2 cup sucanat
  • 1 pinch kosher salt
Instructions

  • Whisk together the ingredients in a large measuring cup.
  • Churn in an ice cream maker according to the manufacturer’s instructions.
  • Transfer to a freezer safe container and freeze.
  • Enjoy!

Preparation time: 2 minute(s)

Cooking time: 35 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 12

It’s funny sometimes the way recipes progress. There are very few, if any, recipes that we home cooks can really call our own. Even if I’ve made something up on the spur of the moment based on the leftovers in my fridge it’s still a pretty safe bet that someone else has made the exact same thing at some point. Can I say I created it? Sure. But that doesn’t mean it’s original. Continue Reading »

Gluten Free Sandwich Bread

Admit it, there’s nothing more inviting than homemade bread. I mean there is a special hominess to a house smelling of freshly baked bread. Now, I admit that I’m new to this whole gluten-free lifestyle, but in my short time doing intensive research and furious blog reading it seems like a common thread that sandwich bread is a tough nut to crack, so to speak. There are some store bought brands, like Schar’s, that once toasted or used in grilled cheese or cut up for a recipe are good, but… well… when you want a sandwich on soft chewy bread you start to feel a little bit deprived. Continue Reading »

Gluten Free Potato Latkes

You might be wondering why I bothered to write “gluten free” in the title of this recipe. You’d just assume that potato latkes don’t have gluten in them, right? After all, potatoes don’t have gluten. But this brings us to an insidious part of food production: wheat flour is in things you would never expect it to be in, and that means gluten pops up unexpectedly all the time. Once again, this goes to show that making things at home, so you can control your ingredients, is always going to be best. Continue Reading »

Merry Day-After Christmas everyone! You still full from your meals yesterday? I hope not, because this little baby I’m about to lay on you is *awesome*.

In all honesty, this is less of an actual recipe and more just a fantastic idea. My friend Susan (from Blotal Recall) makes these delicious Sweet Cinnamon Pecans at Christmas time. Adam and I love them and we’ve been thoroughly enjoying our batch this year. That is, until the other night when I forbade either on of us from eating anymore of them. Why? Because I threw a couple on top of a bowl of vanilla ice cream, that’s why! Continue Reading »

I wish I had a fun story about these cookies. But I think the best thing about them (other than their taste – if your a fig fan these are a MUST) is that they are a clear indication that I’m starting to “get” this whole gluten free baking thing. I was really just looking for something to do with part of a leftover package of figs and I was feeling Christmas-y. I suppose this means I’m feeling more like myself again.

Continue Reading »

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