Monthly Archives: January 2013

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Gluten Free 7-up Biscuits

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I know it sounds odd, but my cousin posted on Facebook about making them and I thought they sounded interesting and good.  So she gave me the recipe and I converted it to Gluten Free.

Enjoy!

2 cups Gluten Free Flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon xanthan gum
4 Tablespoons Spectrum Non-Hydrogenated Shortening (Crisco would work too)
1/2 cup sour cream
1/2 7 up
1/4 cup butter

Preheat oven 400° 
Melt butter in 9-inch square pan.(Mine was about 7inches).
Mix flour, baking powder, salt, baking soda and xanthan gum together.
 Cut shortening and sour cream into flour mixture,  add 7up. 
Spread mixture into pan with the melted butter.  Alternately, you can cut into biscuits and place in pan.
Bake for 15-20 minutes.

Cookbook available for purchase!! Click here to purchase!  Get your copy today!

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Favorite Find Friday – Make-up

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I am super excited about this make-up that I have found.  It is all natural and gluten free!  I know some people don’t realize that there is gluten in make-up, many beauty products, shampoo, conditioner, it can even be in toothpaste.  I have been searching for make-up that is gluten free and I found this place:

What I loved the most is you can get FREE samples of make-up.  You have to pay a very small reasonable s/h fee, but it was totally worth it, they give you a very generous amount to work with so you can use it for several times and see how the make-up works for you.

If you decide to order, please order through the links on this page, I will receive a small commission off of all sales.


Click here to visit Cowgirl Dirt

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Gluten Free Chocolate Cake with Salted Caramel Filling

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Chocolate Cake

The great thing about this recipe, besides it is absolutely delicious, is that you can do anything with it.  You don’t have to make the caramel filling, you can just ice it with your favorite icing, or use whipped cream to ice and fill it.  You could use strawberry jam as the filling and top with chocolate or vanilla icing.  OR you could make a peanut butter filling…..the possibilities are endless.

 

 

Chocolate
Cake with Salted Caramel Filling

Serves
10 – 12

For the Cake:

1 cup brown sugar   

1 cups sugar

1 3/4 cups White Flour Blend

½ teaspoon xanthan gum

3/4 cups unsweetened cocoapowder

3 oz bittersweet OR dark chocolate chips

1 Tablespoon baking powder

½ teaspoon salt

1 1/2 tsp. baking soda

3 whole eggs and 1 egg yolk

1 cup kefir, buttermilk OR milk

 1/2 cup light olive oil (or vegetable)

  1 ½ teaspoon vanilla extract

   1 cup hot water

 

 

For the Salted Caramel Filling:

2
cup  brown sugar

½
 cup butter

½
 cup heavy cream

½
 teaspoon vanilla

1
teaspoon sea salt

Chocolate Ganache Frosting:

1 cup bittersweet OR dark chocolate chips

4 Tablespoons Coconut Milk

 

Make the cake: Place all
ingredients in a large bowl and beat until the batter is smooth.  Divide
batter into three greased 9-inch cake pans. Line with parchment paper, for best
results.

Bake at 350 degrees F. for about 25-35
minutes (start testing at 25 minutes), or until a wooden skewer comes out
clean.  Cool on a wire rack.

Make the salted caramel filling:Place
the brown sugar, butter, and cream into a medium sized saucepan and heat over
medium  heat until ingredients are melted and well mixed, stirring
constantly
.  Bring mixture to a boil and boil for one minute, while
continuing to stir.  Pour mixture into a mixing bowl (I actually did this
right in the pot) and add vanilla extract.  Whip with beaters for three
minutes so that it will thicken. (I’m not sure how long I beat this, I did it
by desired thickness.)

Once cake is cool- make ganache
Place the coconut milk and chocolate into a small saucepan and melt over low
heat, stirring often.  Once it’s melted you can spread it on the cooled
cupcakes.  Mine was kind of thin, but then it firmed up on the cupcakes
once cooled, but not like regular icing.  Top with toasted coconut
immediately after icing, if desired.

Assemble the cake: Place one cake
layer on a plate or cake stand and spread half the caramel cream over the
cake.  Add the second layer of cake, spread with rest of caramel.  Frost the cake with the chocolate
ganache.  Sprinkle with a little sea salt on the top of the cake.

 

Keep the cake refrigerated until ready to
serve.

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Menu Plan Monday – 2013 #3

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I finally got all my Christmas deco and tree taken down and put up.  It was a happy and sad time.  My three year old was not happy….he said, “Christmas is NOT over.”  I told Christmas lives in our hearts all year long. 

I made Three Berry Cobbler in my new cast iron skillet this past week.  It was delicious.  I also used it to make Spanish Omelet and fried the fish for our Fish Tacos in it.  It really is an amazing kitchen tool.  What is your favorite kitchen tool?

Monday:
Baked Ziti

Tuesday:
Hot Dogs

Wednesday:
Sweet n Sour Chicken
Coconut Rice-Double
Carrots

Thursday:
Tacos

Friday:
Chicken Pot Pie

Saturday:
Pizza

Sunday:
Chili


Cookbook available for purchase!! Click here to purchase!  Get your copy today!



Head over here for more menu ideas.

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Menu Plan Monday – 2013 #2

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I got caught up on many things this past week, I’m embarrassed to say I still have my Christmas tree up.  I’ve gathered all the deco from around the house, but it still needs to be boxed up and put away along with the tree and ornaments.  I was going to do it on Saturday, but the weather was so nice I ended up working in the yard.  The weather is throwing me totally off, I want to prepare for Spring, but it’s only JANUARY!! We had weather in the high 70’s both Saturday and Sunday.  I am determined to get the tree down this week for sure.

I think I still need a bit of work on the Salted Caramel filling for the Chocolate Cake, but the cake itself is ready. I am still working on the GF Samoas.  I just made the second batch and they still need work….maybe I will have them ready by Girl Scout Cookie time, if not before.

Menu for the week.

Monday:
Mac & Cheese
Veg
Tuesday:
Bean & Cheese Enchilada
Wednesday:
Coconut Curry Chicken
Coconut Rice
Carrots
Thursday:
Beef Tips
Potatoes
Carrots
Friday:
Rice Bake
Saturday:
Fish Tacos
Sunday:
Soup….not sure yet


Cookbook available for purchase!! Click here to purchase!  Get your copy today!



Head over here for more menu ideas.

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Favorite Find Friday – Parchment Paper

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Parchment paper has been a huge help in GF baking, I used it occasionally before being GF, but now, it really makes life so much more enjoyable.  It’s great for rolling out things – pie crust, pizza crust, cookies, bread.  It doesn’t stick to the parchment that easily, not that it can’t, just not as easily.  It will also keep baked goods from sticking to the baking pan. 

It is a bit of an investment, if you have to buy it at the grocery store.  I get mine at Sam’s Club or Costco and you can get a big roll for a good price.  I think it’s worth it.

Also, I use my parchment more than once sometimes.  If I bake cookies I often wipe it off and re-use it.  Unless it turns brown or has something that can’t be wiped off, I will re-use it for another batch of cookies or maybe biscuits.    Either way you can bake several batches of cookies with one sheet.  It’s best if you don’t let the paper hang over the baking sheet, once it begins to turn brown it could potentially catch on fire with continued heat.



Cookbook available for purchase!! Click here to purchase!  Get your copy today!


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Upcoming….Chocolate Cake

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I made the most fabulous cake this past week.  I need to tweak the filling and the ganache a
little and then I will share the recipe.
Here’s a sneak peak.

Chocolate CakeThis might be the best cake I’ve ever made, including when I cooked with
gluten.  I am so not kidding. This tops
the carrot cake I made recently even.  Both were
a huge hit though.

 

This is Chocolate Cake with Salted Caramel Filling and Chocolate Ganache Icing.

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Menu Plan Monday- 2013 Week #1

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We are celebrating here at my house.  No one got sick this week, well I had a pulled muscle, but that’s not contagious.  I was down most of the week with the pulled muscle, so I didn’t do much baking.  I did make muffins (recipe in cookbook) which are so quick and easy and I made quick and delicious Chocolate Coconut Cupcakes these are grain free. 

One thing that really helped me this week was rotisserie chicken from Sam’s Club.  They are gluten free!  We had chicken for dinner and then I pulled the chicken off that was left and have it ready for a quick meal of Coconut Curry Chicken or Rice Bake Casserole.

We are trying to get back into the swing of things this week.  I have a lot to catch up on. With my injury I didn’t get my Christmas Deco down yet and got behind on many things.  Also, getting back to homeschooling after being on break for several weeks!  Thankfully I have my menu planned for all of January for quick and easy go-to ideas.

Monday:
Pasta Carbonara
Salad

Tuesday:

Hash

Wednesday:
Beef & Cornbread Skillet Pie

Thursday:
Salmon Patties
Potatoes
Veg

Friday:
Roast Chicken
Sweet Potatoes
Green Beans

Saturday:

Burgers

Sunday:
Lentil Soup


Cookbook available for purchase!! Click here to purchase!  Get your copy today!



Head over here for more menu ideas.