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Art show [24 Apr 2008|11:31pm]
Hi there! It's been a while. I owe you a few posts that I put up at elsepeth27.blogspot.com and didn't post here. Here is one that I'm actually remembering to put up here too:

The Senior Art Show here at Roberts opened this past Saturday. It will be up until May 17th, so if you are in the area, do stop by and see it. It's a really good show. There is even a feminist piece with a bra in it. "Gasp! There are no bras on Christian campuses!" you say. Well, now there is one, so now we can find out what one looks like. There is a really nice array of work, painting, photography, sculpture, digital, even a handmade paper installment piece and a fashion display.

Here are some sneak previews:











For information about the gallery and directions, click here. The hours are posted, and a private tour can be arranged if you call ahead for a time that the gallery is not open. (I also work for the gallery, so I would be able to arrange something too.)
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Muffins! [10 Apr 2008|11:50pm]
So I don't know if it's because I've been stressed, or because everyone is stressed and I was raised with the principle that a cookie and a glass of milk (after seventh grade soy milk, and after a while juice) will fix anything for at least a few moments, so I like to bake things to liven peoples' spirits, but I've been baking a lot. Tonight it was muffins, for the roomies in the morning and to take on our overnight (Brian and I are going to Jillian's for a friend "weekend" (we both have to work Saturday night though, so it's just an overnight).) And because I'm out of rice milk and need a breakfast tomorrow.



This recipe is a little wacky because I was tired and not paying enough attention.

Blueberry-Strawberry-Yogurt Muffins!



Preheat oven to 375.

Stir together:

1/2 cup rice flour
1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup arrowroot starch
1/2 cup garbanzo bean flour

After this is well combined, remove 1/2 cup and put it in a plastic baggie. The base recipe that I was using only calls for 2 cups of flour, but I convinced myself that there were only three halves, added the garbanzo and said, "rice, sorghum, millet, arrowroot, ... crap." So if you want my exact flour mix, that's how I got it.

To the 2 cups of flour whisk in:

2-ish tsp xanthan
1/2 cup light brown sugar
2 scant tsp baking soda
1/2 TBSP egg replacer powder
a few shakes of ginger (~1/2 tsp?)

In a separate bowl, prepare egg replacer for 2 eggs (or gently beat 2 *organic* eggs).

Stir in 1 1/2 cups strawberry yogurt (regular, soy or goat). (This for me was about two Tbsp less than that plus enough apple sauce to even it out because I didn't have as much yogurt as I thought....)

Melt 1/2 cup coconut oil (don't get it too too hot) and whisk it into the yogurt mixture along with a splash of vanilla.

Whisk this into the dry mixture until just combined.

Stir in 3-4 handfuls of blueberries (~1 cup?).

Dollop into muffin tins lined with pretty papers and bake for 20-25 minutes. I used cupcake tins, so mine took just under 20 minutes, real muffin tins would probably take closer to 25.



I'm pretty excited about maowing down on these in the morning. Yeah. When I took them out of the tins they were so soft and warm, I almost had to eat one, but by this point in the day my stomach is sick of trying to digest things, and sweet with a hint of acid was not on the "good ideas" list.


<3
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Pie! [10 Apr 2008|10:17am]
I made a pie.



Recipe!

whisk together:
1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup sweet rice flour
(or 1 1/2 cups of whatever flours you like)
1 generous teaspoon xanthan gum
a sprinkle salt

Cut in:
1/2 cup coconut oil or other shortening (butter, crisco, light olive oil)

Stir in water a little at a time until crust stays together when squeezed (won't form as nice a ball as with regular flours, I used a little less than 1/2 cup).

Press about half of the dough in pie plate to cover bottom, sides, and lip of sides.

Mix together 2 cups frozen black raspberries and 3 cups frozen blueberries. Let defrost partially (the blueberries were still quite hard, the black raspberries were just starting to soften and a few squished when I stirred).

Stir in 2/3 cup rice flour and 1 cup sugar until evenly coated.

Pour berries into crust, there will likely be 1/2 cup or so of flour/sugar not attached to the berries. Let some of it fall with the berries, but not all is needed. sprinkle four/sugar mix to even the distribution, discard extra. Sprinkle 1/4 cup sugar over top of berries.

Form remaining crust dough into a ball. Place between two pieces of parchment paper and roll into piece large enough to cover pie. Carefully peel top layer off, with edge of crust to the edge of pie plate roll/flip to cover (like a tank's wheels or a conveyor belt). Carefully remove parchment. pinch edges to seal. Poke holes in a pattern on top to vent.

Bake at 325 for 25-35 minutes, or until edges are lightly browned.

Leave on table (on wire cooling rack) for roomies to find in the morning.







Also, I collect teapots now, according to my darling Stephanie. She gave me this cutie for my birthday.
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A post! About cake! [07 Apr 2008|10:33pm]


So I've been craving cake, and I bought some frozen strawberries on a whim. I thought to myself, fruit and cake is tasty, chocolate covered strawberries are tasty.... Inspired by pineapple upside down cake, I decided to make what I have dubbed "Chocolate Covered Strawberry Cake." There were a few technical things with the process that I will definitely change next time, but I think that I will be making this again. It was subtle and dense and rich.

The original cake recipe was Bette Hagman's Devil's Food Cake from "The Gluten-free Gourmet Cooks Comfort Foods" but I changed a few things, I will italicize or otherwise note the changes. Also, the strawberries and glaze are my own additions.

Fruit bottom (becomes top):
2 bags frozen strawberries
6-ish Tbsp granulated sugar

Defrost strawberries (if using microwave, make sure not to start cooking them, defrost them in small time increments and stir often). Toss strawberries with sugar until coated. Transfer from bowl to colander and place colander over bowl to drain for a while. You want as much excess juice off the strawberries as possible, and you WILL NEED THE JUICE for the glaze.

Oil and flour two 8 or 9 inch round or square cake pans. I put the (well drained) strawberries in the bottom of the pan to pour the batter over them, arranged in an invisible grid. This didn't work so well. I didn't count on the strawberries shrinking as much as they did, and most of them stuck to the pan. Next time I think that I will either put oiled parchment paper in the bottom of the pan and cover the bottom with strawberries, except for an inch around the edge for a border to contain the strawberries, or cook the strawberries on the stove and put them between the two layers.


Cake Recipe!

3/4 cup boiling water
1 cup dark cocoa powder

(dry ingredients)
3/4 cup rice milk + 1 tsp lemon juice (originally buttermilk)
1/4 cup garbanzo bean flour
1/4 cup white bean flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup arrowroot starch
(all of this was originally 1 3/4 cup Bette Hagman's Four Flour Mix)
1 scant tsp Xanthan gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp egg replacer

1 1/2 cups brown sugar
1/2 cup strawberry yogurt (soy) (originally mayonnaise)
Prepared egg replacer for two eggs (originally 1 egg plus 1 egg white)
1 tsp vanilla
1 tsp almond extract
(original recipe also called fora three drops red food coloring which I forwent)


Preheat oven to 350.

Whisk the cocoa into the boiling water, remove from stove.

While it is cooling a little (you still want it quite warm), mix together the dry ingredients.

Whisk the rice milk + lemon juice ("buttermilk") into the cocoa mixture.

Beat the brown sugar, yogurt, "eggs" and extracts until creamy. Beat in the cocoa mixture, then incorporate the dry ingredients.

Divide between the two layer pans being careful not to move the strawberries around and making sure the batter is distributed evenly around.

Bake for 25-30 minutes, check with butter knife or toothpick by seeing if it comes out clean if inserted into the middle.

Invert onto cooling racks (place the rack upside down on top of the pan, grip the edges with mitts and flip the two together, may need a little shake, but the cake should come out when you remove the pan). Let cool before frosting.


Strawberry glaze

Take the reserved juice from the strawberries and whisk in 1 cup or so confectionary sugar, or until it is smooth and thickened, but not stiff. Beat for several minutes and add a few Tablespoons of shortening or coconut oil and beat until there are no chunks. If using coconut oil, it may be helpful to warm the strawberry juice slightly as it becomes very hard when cold.

When the cakes are cool, move one of layers to a plate, strawberry side up. spoon or pour glaze into the center and spread to cover the top of the cake. Move the second layer on top of the bottom layer. I put the strawberry side down because I wanted a smooth top. Pour glaze into the center again and spread across the top of the cake and the sides. If you wish let it stiffen and add a second layer of glaze on top (i think I did four thin layers). Leave any extra glaze out in a bowl to be served with the cake in case anyone eating it is like my father and only likes a little cake with his frosting. ;)

Enjoy!
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21! [19 Mar 2008|03:55pm]
Happy birthday to me!

My mom sent me a picture of my cake today (along with many other things), and my scanner was being rebellious, so I just took a picture of the picture, and pictures of most of the other things. It was probably around two feet tall, quite the centerpiece, especially on the cake pedestal that my mom had it on.

She sent me a package of wild cherry M&Ms, which are quite delicious (and about half gone).



She also sent me a Japanese bento box cookbook, and a book on meaning of symbols (it was on my wish list, one of those useful for artists kind of books). Also a new pair of pajama pants (the pink plaid thing behind the books). I have a paper to write. :p

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Right in front of you [18 Mar 2008|02:54pm]
You know how sometimes something is right in from of you for months and you just don't notice it. That happened to me today. I was going to get ice out of the freezer to cool my juice that I didn't finish at breakfast, and saw, seemingly for the first time, this magnet on my fridge. It seems appropriate to recent events. Joe, Brian's roommate, had to leave today because his mother is very ill. I will leave out specifics because I don't know how open a topic it is, but prayers would be appreciated for that. Also, Brian's grandmother has been in the hospital with some funky complications. She is doing a bit better, but it's still a bit sobering. Prayers for her and their family. Also, my uncle, due to many things and a very long backstory that perhaps I'll post on one day because if nothing else it is inspiring that he's still with us, is likely going to loose his right leg from the knee down this week. Prayers for him and my aunt (who sounds so worn and still isn't healed from her neck surgery over a year ago).

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An Update! [17 Mar 2008|05:08pm]


So last weekend my dearest Stephanie got married. It was a beautiful ceremony, and the dessert reception was nice too. I made cookies for that, but didn't get any pictures (I was a co-maid of honor, so I was thinking of many things other than grabbing my camera before we left), so I will leave that to when Sarah sends me pictures. (I stole this picture of them from her blog, http://barefootmorning.livejournal.com/ It was taken honeymooning in Florida I believe.)



This past weekend I went home because my mom had a birthday party for me (my birthday's on Wednesday! Ooo excitement!). My daddy bought me green and yellow and white carnations. He's so sweet. It was a really nice weekend though. I got to see lots of people; there were the usuals, friends of the family, my family, Amanda had to come late because of work, and Brian obviously was there. All of the Mosses came (Ben, one of the sons, is my oldest friend, we played together before kindergarten). My sister Lona came, which was nice to see her, and unexpected because she had said that she had to work. And one of my friends that goes to SUNY Fredonia (about twenty minutes from my house) was able to spare his Saturday to come, which was really neat because I hadn't seen him in a long time. Even some friends from school here drove the two hours to my house to come. My mom made me an awesome cake that was so awesome I'm not even going to try to describe it, but will post a picture when my mom sends me one (again, forgot the camera, I'm getting bad at this).



Before I went home, I tried to made a seed bread based on this recipe with added 2 Tbsp each (to a double batch of dough) of poppy seeds, sesame seeds, sunflower seeds, flax seeds, and millet seeds. I made one loaf and a loaf of rolls to take home to have with the barbeque meat that mom made. It turned out okay. It was really good when it was still warm, but became rather hard after it cooled. It didn't really rise a whole lot, I think because of the seeds (that has happened before with regular seed breads), so I think that I will try a different approach next time (perhaps flattening the dough and rolling it up like cinnamon or raisin bread). It is tasty, but definitely needs to be tightly sealed and warmed before being consumed. This is a fresh out of the oven roll, with honey atop.

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[28 Feb 2008|07:47pm]
My mom sent me an email with nature photo awards by NG (I'm guessing National Geographic), and I thought I would share this picture of kissing moose with you (or moosen, as my friend Karen calls more than one moose). I mean, they are moose, and they're nose to nose. How sweet. Aw.



The other night instead of doing work (or rather as lengthy break in between work, using the excuse that doing Cognitive Psych labs for more than a half hour would both kill my eyes and drive me crazy), I baked. My darling still has my camera, so pictures are to come soon.

First I made this bread, with a few variations in the flours (I didn't have any millet flour or flax seed meal, so I substituted with a little garbanzo bean flour, sorghum flour and a little quinoa). It turned out so soft and delicious, I very much look forward to munching on it this week. :) (Thanks to Natalie at Gluten Free Mommy.)

Then I made these really tasty ginger cookies They turned out a lot darker, I think because I used blackstrap They were a test run for trying to find a non-chocolate cookie to make for Stephanie's wedding. (Jacques' little sister is allergic to wheat too, so I'm making a platter of cookies that will be safe for us. I'm planning on making some of those chocolate almond cookies I posted before Valentine's day, along with some chocolate mint ones, and wanted one or two other cookies to go with.) (Thanks to Kate at Gluten Free Gobsmacked.)

Like I said, pictures will come soon.
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Ruach Adonai [27 Jan 2008|03:49pm]
Here is the sculpture that I had in the show at the end of last semester. I said I would, but then I never did take or post pictures of it while it was in the gallery. Here is is on my living room floor (ignore the uncleanliness of the floor, it's a really old carpet, pre-dating us by a long shot), a detail of the bird- branch and a detail of the hebrew text that covers it (Genesis 1:1-3, and on the branches seven verses from the Old Testament of the Spirit of God). I'll even put up a professional-ish description. I had an offer to buy, but the girl recanted. I was sad, needless to say.

Title: Ruach Adonai (Spirit of God)
Medium: Stoneware, painted with acrylic
Date: September-October 2007
Artist: Beth Holdridge
Priced on Request





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Domestic Day [27 Jan 2008|12:07am]
Today consisted of cleaning, entertaining company (by company I mean Heidi and her little chinchilla friend, Henry), and cooking.
Meredith got up and cleaned the kitchen quite thoroughly -which was really good of her, it needed it. I slept in much later than I meant to, but then got up, tidied and dusted the living room, and then Heidi got here. Janice cleaned the carpet a little while later.

After Heidi left, They had dinner, then Brian decided he needed a nap, so we had a late dinner. I pan- seared some tilapia marinated in lemon juice, tahini, water, a little honey. Then I dredged it lightly in rice flour and seared it in a really hot pan. I then took the fish, set it on top of the brown rice that had finished cooking slightly before, covered it so that it would stay warm and made a sauce from the marinade. I stirred in the rest of the flour left from dredging- started with about 1/3 cup, ended with about 1/4 cup -along with some water, a little salt, and a bit of fruit juice, and poured it all into the still heating pan from the fish, stirring until thickened and uniform. I think that I had to add a little water so that it stayed saucy, and not pasty. It turned out really good though. I served it with brown rice (yum!) and oven roasted honey-glazed carrots.



For dessert, I baked some pears with ginger, and meredith got a mango and some sorbet, so we had baked pears, chilled mango, and strawberry sorbet, a very fruity end to a yummy meal.



And I was just craving raisinettes, so a made some with chocolate chips and the little bit of golden and regular raisins, and some dried cherries.

I heated the chocolate chips, stirred in a little coconut oil- to keep it smooth, and stirred in the raisins. Then I dropped one or a few raisins at a time onto a parchment paper, and stuck it (on a cookie sheet) in the freezer for twenty minutes or so until they set up. Then I picked them off and put them in the creamer of my tea set that I made last year.



And, I forgot to post this here (I post everything here that I post on my blogspot), so pretend that I posted this Thursday:

Tortillas!Collapse )
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[17 Jan 2008|11:37pm]


I made cookies the other day.

I made oatmeal cookies for Stephanie (who was visiting this week! Yay!) and my darling, and chewy quinoa cookies for me. :) The wheat free version I made for myself turned out delightful, and two days later they are still soft, even though I had them on a plate on my table covered (not as tight as would be ideal) with plastic wrap. They are now, as of a few hours ago residing in a bag in the freezer, because I found myself munching too freely. He he. But they turned out nice and soft, not as gooey as the oatmeal ones, but still very moist. They didn't brown as much on top as would have been ideally aesthetic, but I'm not that picky. The bottoms and edges browned nicely though (ignore the one to the back of the plate in the picture- it's not as burnt as it looks. My ancient campus apartment oven doesn't heat too evenly so it makes it difficult to bake extremely evenly).

For the quinoa cookies:
3/4 cup EITHER (half-shortening-hallf butter) OR 3/4 cup Coconut oil
1/2 cup brown sugar
1/2-3/4 of a banana, mashed, plus two Tbsp potato or arrowroot starch
3/4 cup honey
1/3 cup milk (regular, rice, soy, whatever)
1-1/2 tsp vanilla
If using coconut oil- 1-2 tsp butter flavoring (optional)
2 cups Quinoa flakes
1 cup Quinoa flour
1 cup flour blend
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp ginger
1-2 handfuls of raisins
3/4 to 1 cup chocolate chips (I like mini, and I use Enjoy Life! brand, which are about mini sized anyway, so it works out :) )

Cream together the margarine/shortening or oil with the sugar and honey.
Beat in banana, vanilla and butter flavoring, and add milk.
Mix together the flakes, flours, and other dry ingredients, add to wet mixture until combined.
Stir in raisins and/or chocolate chips, or nuts or other dried fruit, or whatever else you might want to put in the cookies. Butterscotch chips would be delightful I feel.

For Oatmeal cookies, keep everything the same, except in stead of the flakes and two flour measurements, use 3 cups Oats and 1 cup flour.
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Pan-cake for dinner, plus really long, picture heavy update post [14 Jan 2008|12:39am]


So for dinner today I wanted something light and non-salty. I thought pancakes, but didn't want to spend time making up a whole batch of pancakes just for myself. Then I remembered this post and figured an easier way to have my pancake sooner with less sweat and mess. So I made up some buckwheat pancake mix (recipe to follow), poured it into my heated, lightly oiled skillet, sprinkled it with some allergen free chocolate chips and organic unsweetened coconut, and popped it in the 350 degree oven for fifteen minutes or so.

In the pancakes:
1 cup Buckwheat Flour
1-1/2 tsp Baking Powder
Three generous squirts Honey (2ish Tablespoons)
1/2 tsp Salt
2 Tbsp Arrowroot or Potato Starch (or egg substitute for one egg, or just one egg)
1 cup + a little extra warmed Rice Milk (or soy milk, or coconut milk, or milk milk)
2 Tbsp melted Coconut Oil (or butter or margarine or olive oil)

Whisk together dry ingredients, whisk in wet ingredients.



And it turned out delicious! It baked through nicely, the edges were just a little crispy... mmm. Topped it with a little drizzle of pure maple syrup. :) Excuse the blurry pictures, the lighting was much less than pristine in the apartment tonight. I ate about a third of it. My darling and I will probably eat the rest of it's whole-grain, low sugar goodness before our workout tomorrow (New semester starts, and we are going to start working out again, hopefully with our schedules, we will be able to stick with it better this time around. We both have MWF mornings free, so we are going to go then- 8:30 every morning baby!.)



As promised long ago, here are some pictures of my pretty new computer. :) I love it lots. I feel very blessed.





And now, here are some other fun food adventures of late:

What's more Christmasy than guacamole? It's red and green! Though this batch turned out more like a green salsa, because the avocados were much less than ripe.



One of the first nights that I was back at my parents' house for break I made dinner, and it turned out very pretty, and tasty. Fresh flatbread with home-made hummus (with roasted red peppers and sun-dried tomatoes) and shrimps in a tangy tahini based sauce with peas.



For Christmas presents I made little packages of biscotti (tiramisu flavored and cranberry-pistachio), brown sugar fudge, and handmade chocolate mint truffles.







I also made some cranberry-orange relish and had my first canning experience.



And, last but not least, my allergen-free pursuits: I made crackers (several different kinds, including plain, salted, poppyseed, and rosemary)...



and sugar cookies... These ones had just sugar on top, but I also made some fudge-y topping with almonds and coconut...



And I made chocolate-mint biscotti, and honey-almond biscotti, but didn't get pictures of it.
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[20 Nov 2007|08:43pm]


So the power went out for a little over an hour last night. That set back my baking extravaganza that much more.

And my baking extravaganza turned into a near baking disaster.

I say near, because somehow, my two attempts turned out rather well. Somehow.

The making of the batter went alright, though it smelled a little odd when it was baking. It was stickier than regular batter, though that seems to be true of most gluten-free things. I greased and floured (with coconut oil and sweet rice flour) a 10 x 15 pan, and it came out of the pan just fine after I took it out of the oven, and I put it on a floured towel, and it rolled really well too, minimal crackage.

I had to chill the filling (more about that below), and after it was cold and stiffened up a bit, I unrolled the cake to fill it. The cake unrolled just fine, with just a little cracking.

Here is where the exciting part came. Though stiffer, the filling was still a bit thinner than ideal. I figured that if I got it rolled quickly and onto the plate, it would be fine. That may have held true, except....

The cake stuck to the towel a little, in uneven spots. This combined with the filling oozing everywhere led to the cake breaking a little, and filling going all over the towel, the table, and -yes- even the floor. I somehow managed to get the cake rolled and onto the plate, with it still looking like a roll, kind of. However, this was not good enough, as the plate was just as wide as the roll, and filling continued to drizzle out the ends onto the table. I grabbed a covered cake pan that just so happened to be clean and sitting out, and moved it (again miraculously without breaking it) to the pan, scraped what filling I had salvaged from the plate over the roll, covered it, and put it in the fridge. This left me with a rather large mess. However, the cake in the morning did not look nearly as bad as I thought it did at that point.



I made the filling with one 5.3 oz package of soft, mild goat cheese, 1 cup of sugar + one filled empty goat cheese container, 6 Tbsp coconut oil, 1 tsp. vanilla, and a short can of crushed pineapple. It was a little thin, so I beat in a little Xanthan gum, heated it in a double boiler, and added a Tbsp or so of sweet rice flour.



Though a little flat, it turned out very tasty.



Recipe!

*3/4 c. Gluten free flour blend
*1/2 tsp. baking powder
*1/2 tsp baking soda
*1/2 tsp nutmeg
*1/2 tsp cloves
*1/4 tsp salt
*6 Tbsp potato starch + water to moisten (or three eggs)
*1 c. granulated sugar
*2/3 c. mashed pumpkin

1. Preheat oven to 375 degrees Fahrenheit. Grease and flour a 10 by 15 inch jelly roll pan (I used a cookie sheet of the same size).
2. Combine dry ingredients.
3. Beat egg substitute and sugar until creamy, then beat in pumpkin.
4. Stir in flour mixture.
5. Spread evenly into pan, put in heated oven for 13-15 minutes (check after ten) until center of cake springs back when touched lightly.
6. Immediately loosen and turn out onto floured towel (make sure to saturate the thing with flour (or powdered sugar, those of you that eat corn products- in case you didn't know, there is cornstarch in powdered sugar).
7. Roll cake from 10 in. side, set aside to cool a little. Once filling is mixed and cake is cooled to warm, unroll cake, make sure it's not stuck to the towel, spread filling on it, and roll it back up, and transfer it to serving dish.
8. Chill in refrigerator for at least one hour before slicing and enjoying.

Then I decided to make cookies. They turned out super good, and are even chewy and crispy and taste like cookies! Without the use of eggs, milk, wheat, or other glutinous substances. :)







Recipe!

***To make chocolate-coconut crumbles: In double boiler, combine a couple tablespoons of sugar, and about half that coconut oil. Melt together. Sugar won't dissolve completely. After you are satisfied with that (it really depends on how long you want to spend), add two squares of baking chocolate. After this has melted for a while and is as close to smooth as you want it, mix a couple tablespoons of sugar in a little water and microwave for 30 second increments, stirring between, until sugar starts to caramelize. Stir into the chocolate mixture. Add several Tablespoons of dried, unsweetened coconut, stir thoroughly. It should crumb. I did this in no exact way, so hopefully if you feel like attempting this, it works for you.

*3/4 c. coconut oil
*1-2 tsp. butter flavoring
*1/2 c. EACH brown and white sugar
*1/4 c. rice milk
*1 tsp. vanilla extract
*1-1/4 c. gluten free flour blend (with xanthan, if your blend doesn't have xanthan, add one tsp. to dry mixture) (see above recipe for link)
*1 tsp. baking soda
*chocolate-coconut crumbles.

1. Cream together coconut oil, butter flavoring, and sugars.
2. Beat in rice milk and vanilla extract.
3. Stir together dry ingredients, mix into sugar mixture.
4. Fold in crumbles.
5. Roll into balls, place three or so inches apart on cookie sheet, and bake for 8-12 minutes, or until they look brown and crispy about the edges.
6. After removing from oven, let rest for 5-10 minutes, then transfer to wire rack. 7. After cool, move to plate and serve. Keep extra in air-tight container.
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[20 Nov 2007|12:59am]


Gluten-free, egg-free, milk-free Chocolate Spice Cookies

* 1/2 cup Sugar
* 1/2 cup Brown Sugar
* 1/4 cup Coconut oil, soft but not liquefied (or butter)
* 2 Tbsp potato starch + 1-1/2 Tbsp liquid (or 1 egg, or other egg replacer)
* 1/2 tsp. Vanilla
* 1/3-1/2 cup Cocoa + 2 Tbsp water + 2 Tbsp oil
* 1/2 tsp. Salt
* 1/2 tsp. Baking Soda
* 1 tsp. Cloves
* 1 tsp. Nutmeg
* 1-1/2 cup Gluten free flour blend



1. Preheat oven to 375 degrees Fahrenheit.

2. Cream together the sugars and the coconut oil.

3. Beat in potato starch mixture and vanilla.

4. Beat in cocoa mixture.

5. Mix together the rest of the ingredients, mix into wet mixture. Batter will be sticky and glossy.

6. Form into balls and place 2-3 inches apart on a prepared cookie sheet. If you want flatter cookies, you must squish them a little; with the exact recipe, they won't spread hardly at all. I didn't squish them so I had ball cookies.

7. Bake in preheated oven for 10-15 minutes, depending on size. Check after ten minutes, remove from oven when start to brown on edges by pan.

8. After cool, top with frosting, melted chocolate, or this fudgey-dark chocolate "glaze" that I made:

9. For really dark chocolate glaze: In double boiler, dissolve 3 Tbsp sugar in enough oil to wet it, do not over-wet. add one square baker's chocolate, dissolve. You may have to stir over low heat for quite some time to melt the sugar completely. If it's not smooth enough, or looks too thick to spread, add a little rice milk, water, or coffee. I left the sugar partially granulated for a stunningly dark chocolate topping that got sweeter after a couple of chews.
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[15 Nov 2007|01:11am]
Yesterday was not a good stomach day. I ate bland foods all day. Dinner was rice noodles with olive oil, goat cheese, salt, pepper, and a little sugar (yes sugar, it pleasantly cuts the strong taste of the goat cheese).



Then last night I made cookies. (I will post the recipe soon, I have to figure it out, I did a lot of approximating and random ingredient additions....) They actually turned out pretty good, though they didn't spread at all so they are just little balls. They needed a little something though, so I melted some baking chocolate and stirred in some sugar to make a really nice, really dark chocolate "glaze." I remelted it some more today to melt all the sugar crystals, because I was hasty yesterday, so it was still quite crunchy.





Lunch and dinner were good today.

My stomach has still been finicky, so I tried to keep it simple. For lunch I had bean threads (noodles made from bean starch, and oh so good- I really like them, maybe more than rice noodles), with sauteed carrots and rosemary turkey breast cut into little bits.



For dinner I was craving pizza, with is a horrible, terrible idea, so I improvised. I took tome flat bread and topped it with tomatoes, the left over turkey from lunch, a little goat cheese, and lightly steamed spinach. Threw it in the oven for ten minutes or so at about 300 degrees, and there I had a lovely, tasty dinner.

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[12 Nov 2007|09:28pm]
I made flatbread today, and it turned out amazing. The best since I stopped being able to use eggs. :)



I made two pans, the first turned out a little crispy on the bottom, the second was nice and soft.




2 cups Indian rice flour
1 cup tapioca starch
4 Tablespoons sugar
3 teaspoons xantham gum
1 teaspoon salt
1-1/2 c. water
2 Tablespoon yeast, dissolved in 1/3 c very warm water
2 teaspoon cider vinegar
4 Tablespoons EVOO
4 Tablespoons potato starch dissolved in a little cold water
2-3 Tablespoons sweet rice flour (for dusting pan/hands)

1. Preheat oven to 400 degrees Fahrenheit. Heat 1-1/2 c. water until very warm, pour over rice flour, blend well, set aside.
2. In a separate bowl, mix together the rest of the dry ingredients.
3. Mix vinegar, dissolved potato starch, oil, and dissolved yeast into rice flour mixture.
4. Blend in the rest of the ingredients.
5. Dust cookie sheet with sweet rice flour. Place six or so dollops of the dough (will be very soft) apart on the pan. Sprinkle dough with a little more sweet rice flour, cover with plastic wrap and smooth the dough until flat (it is very sticky, so you can do this with just your fingers, but it takes much longer and is hard to make even).
6. Remove plastic wrap. Tap all over with fork for ventilation.
7. Bake for 10-14 minutes. Remove when golden around edges. Let cool in pan for a few minutes. When cool enough to touch, cut into pieces and store in air-tight container or zip-lock bag.

original recipe
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Sad [09 Nov 2007|12:03am]
[ mood | sad ]

So I've been pretty gung-ho about this food allergy thing. Really kind of excited about finding ways around it and trying new things, and just accepting that I can't have some things anymore. I found groups, recipe sites, blogs. One of the blogs that I read, my favorite really, the lady that writes it is having a Holiday Recipe Event (Gluten-free recipes of course), and I was thinking about what I could come up with to submit. These are the things that have kept me from being discouraged, this wonderful community of strangers, united by the fact that we get ill from so-called 'normal' food.

Then it happened tonight.

I became discouraged for the first time.

It came with the realization that:

I can't have Christmas cookies anymore. I actually almost started crying. (This definitely isn't a cue that I need more sleep... no....)



:'(

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[06 Nov 2007|11:12am]


I made another coffee cake yesterday. This time I used more apples and messed with the recipe a little by adding more yams. It made the batter wetter, so I baked it longer, which resulted in a crust on the bottom that I can't decide if I like. It also smells more strongly of yams, which I also can't decide if I like. I also didn't cook the glaze as long, so it was thinner and not really chewy caramel, so that's good (though I love caramel, on top of coffee cake makes both hard to eat). It turned out good again though.

In other news, it's supposed to start snowing tonight.
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[04 Nov 2007|03:16pm]
Lunch today was pretty, so I took a picture.
I pan seared some thinly sliced turkey breast with basalmic vinegar, crushed red pepper, black pepper, and garlic salt and served it with mushroom rice pilaf with peas, and green salad with a beautiful tomato dressed with basalmic, EVOO, salt and pepper. :) And I finished it off, after all that healthiness, with a piece of coffee cake from the other day, and black coffee with 1 Tbsp of honey.





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I'm apparently turning into a food blogger, mostly cause there is little else interesting right now. [03 Nov 2007|04:26pm]


There was amazing steam coming off of my coffee this afternoon. I had trouble getting a good picture though, This one is all right.



And continuing on in my gluten-wheat-egg-milk free baking, I tried a new recipe today.

I made a caramel apple- sweet potato coffee cake. (Sweet potatoes in the cake part, apples and caramelized sugar on top.) I think I'm going to use a smaller pan next time because it's a lot thinner than I wanted it to be. I heated the sugar a little too much too, so the caramel is a lot chewier than I meant it. It's a tricky thing, caramelizing sugar. It's tasty though, and I'll probably use the recipe again, just with more apples, more attention to the caramel, and a smaller pan.




In non-food news, Jake proposed to Chrissy last night. Apparently there is a long story, but all I know is that she said yes (of course).
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