Monthly Archives: May 2015

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Gluten Free Corn Dog Nuggets

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You know how you can feed a family of five on 1 pack of 8 hot dogs?  You guessed it….make corn dog nuggets. You get 24 nuggets with an 8 pack of regular hot dogs.  I had leftover batter after I did all my hot dogs.  I think you could probably do 16 hot dogs at least 12, especially if you thin the batter a bit.  My batter was a little bit thicker than I would’ve liked but I didn’t know this til after cooking.

You’ll need to fry these.  I used a cast iron skillet, but I recommend something deeper so your nuggets can completely float otherwise they’ll have this kind of flat side.  Not that that affects the taste just the looks.  I just didn’t have enough oil for that.

 

Heat your oil to 325°

While oil is heating you can start on the nuggets.

1 package of hot dogs
1-2 Tablespoons cornstarch

1 cup corn meal
1 cup GF Bisquick (I used this)1-2 Tablespoon sugar (use the 2 if you like your corn dogs a bit sweet)
1/2 teaspoon salt (optional- I didn’t think they were salty enough)

1-1 1/2 cup milk (I used DF rice milk- start with the 1 cup and then go from there to achieve desired thickness)
2 eggs, beaten

Cut hot dogs into thirds.  Dip in cornstarch, set aside.

Cornstarched hot dogs
Cornstarched hot dogs

 

 

 

 

 

 

 

 

 

Make batter:  combine dry ingredients, whisk to combine.  Add milk and eggs.  Stir til smooth.  Check thickness add more liquid if desired.

Corn Dog Batter
Corn Dog Batter

 

 

 

 

 

 

 

 

 

Test your oil by drop a tiny bit of batter into oil. You want it to immediately start cooking with bubbles and floating.  When it’s ready dip your cornstarched hot dog into batter and put in oil.  Get close before setting in otherwise the grease will splatter and likely burn you and/or ruin your clothes if you didn’t put an apron on!

Fry for 2-3 minutes flipping if necessary.  Set on paper towel to absorb excess oil.

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Chocolates (Gluten Free/Grain Free/Dairy Free/Refined Sugar Free)

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Homemade Chocolates
Homemade Chocolates

These are super simple and delicious!  Maybe a bit too easy….you can whip up a batch in less than 10 min and be eating them about 5-10 minutes after that.  Seriously.

I use these molds or these molds for filled chocolates to make them, but you could use ice cube trays or even a wax paper lined cookie sheet (you want it to fit in freezer though).  I set my mold on a cutting board or the like so that I can stick it in freezer easily.

2/3 cup coconut oil
1/3 cup 100% pure maple syrup
pinch of salt1/2 cup cocoa powder

Melt the coconut oil and syrup.  I do this on the stove top.  Then add cocoa powder and salt, stir well.  Make sure it’s mixed together well.

Fill your molds.  Stir mixture before filling each cavity, otherwise the mixture may separate and your chocolates won’t turn out.

Filling Homemade Chocolate Molds
Filling Homemade Chocolate Molds

 

 

 

 

 

 

 

 

 

If you want to have filled chocolates you fill your mold about 1/3 full, freeze for 5 minutes, add filling and top with more chocolate.  I’ve filled mine with DF “caramel”  (I still need to add the recipe) and with toasted coconut butter, which tastes a little like peanut butter to me, but then I have been off peanuts for about 6 years…. you could also use regular caramel, peanut butter or whatever!!

You could also use this to make your own chocolate covered ice cream bars or use as magic shell.

The two downfalls: 1. are they are so good you might make yourself sick eating them and you do have to keep them in the freezer.  2. Since they are made with coconut oil (liquifies at above 76°) you have to keep in fridge or freezer.

I’d love to hear about and see pictures if you decide to give these a go!

 

Inside of toasted coconut butter filled chocolate
Inside of toasted coconut butter filled chocolate

 

 

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I’m still alive

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In case you were wondering, I am still alive.  This year has been a rough one for me and my family in numerous ways.  I haven’t been able to keep up with everything so the blog has really fallen off my radar, unfortunately.  I have so many recipes and favorite finds that I want to share along with the regular weekly menus.  I’m hoping that Summer is going to bring some quieter days and schedule and that I will have time and energy to devote to many things that have fallen to the wayside, one being the blog.

I know I promised that I’d post the homemade chocolates recipe and here’s a sneak peek.

Homemade Chocolates Filled
These are filled with toasted coconut butter

I also have a budding cook in the kitchen with me.

Tic Tac Toast prep
Tic Tac Toast prep

 

 

 

 

 

 

 

 

 

 

 

I made dairy free, refined sugar free “caramel”.

Dairy Free "Caramel"
Dairy Free “Caramel”

Experimented with natural food coloring.Natural Food Coloring Royal Icing

 

And tried my hand at fried rice.

 

Shrimp Fried Rice
Shrimp Fried Rice

 

 

 

 

 

 

 

 

 

 

 

As you can see I’ve been busy still.