Buttery brownies...

I tend to go on baking frenzy's, and this week is no exception. I am still not totally recovered from that dreaded virus,  but I have to admit that chocolate is finally back on my food list...YIPPEE!!!

Yesterday I baked a batch of brownies with a new recipe I came across.  I have to admit they were quite tasty, like something you might find in a 5 Star restaurant. The taste of the butter in the recipe ( 1 whole cup )  in my opinion however , took away the "REAL" brownie taste I have become accustom to and love so much.

Needless to say I am off on a tangent to tweak the recipe to get that chocolaty taste I am searching for...I will post the final recipes after I have done my taste comparisons and let you be the final judge on which recipe you prefer...Until then have a great wheat free day!

Sharon

Udi's Gluten Free Pizza Crust review...

I am feeling much better today, although chocolate is still not on my list of foods to eat :(   I did however want to tell you about a product I recently tried that I thought would interest you Pizza lovers out there. Udi's Gluten Free Thin and Crispy Pizza crusts...

Udi's multi grain bread has been my go to bread for months now, and I am so glad I found their pizza crusts also. I must say that this crust actually has the taste and texture of any wheat laden competition brands out there.

The crust is so much like the regular wheat crusts on the market that if I hadn't been gluten free for almost a year now, even I wouldn't have noticed the difference. I added my favorite pizza sauce, topped it with cheese, then pepperoni, and enjoyed my feast. It handled just like a regular pizza when eating, and did not crumble or fall apart. It definitely was not too moist or gooey like so many other gluten free brands I have tried.

For those of you who have been brave enough to have tried Domino's gluten free pizza, I have to tell you that this crust from Udi's, definitely beats it in taste! Each package comes with two crusts with a shelf life of 7 days on the counter and 6 months in the freezer. 1/2 of a pizza crust only contains 190 calories, 0 saturated fat and 0 trans fat.

Ingredient; Udi's best blend of tapioca starch, brown rice flour, water, non gmo vegetable oil (canola or sunflower or safflower), egg whites, evaporated cane juice, tapioca syrup, tapioca maltodextrin, salt, xanthan gum, yeast, cultured corn syrup solids,(natural mold inhibitor) enzymes.

I purchased my crusts from The Gluten Free Mall...just click on their button to the right of this post.  They are on sale right now for just $3.19 for a two pack. This is a item you will want to stock up on at this price, which is a 50 %  savings! I really wish I had ordered more, which I plan on doing today, before they sell out!!!

Out of all the gluten free microwavable pizza's, or gluten free pizza crusts I have tried over the course of this past year,  I must say this is at the top of the chart in taste, texture, and ease of handling.
 I would have to rate this 5+ Stars...Mmmmmmmm

Have a great wheat free weekend!!!

Sharon

Chocolate..Chocolate..Chocolate..

Good afternoon all. If you have faithfully been following this blog you no doubt know that I am a lover of chocolate. Chocolate, chocolate, chocolate...the more the merrier! Well I just wanted to let you all know that I have not touched not one smidgen of chocolate for over two weeks now :( This virus has left my taste buds virtually without such desire and pleasure.

I can't wait until I am over this virus  and can begin to live normal again. Charting meds, ginger ale, soup, Popsicles and such, are by no means a substitute for the more pleasurable tastes life has to offer. Chocolate being one....

There is actually about 6 pounds of chocolate sitting on my counter just calling out my name each time I pass. All are Christmas gifts, that have yet to be sampled and enjoyed....I keep thinking each morning as I wake if today is the day I will feel well enough to just sample one delicate morsel???

It seems like the days of baking chocolate cupcakes with the rich chocolaty scent filling the air is still many days off yet. Although I am progressively getting better each day, it will still be awhile before I will be up to doing product reviews.

So until then I will keep you updated,  and hope today is a great wheat free kind of day for you!

Sharon

A Mad Magazine cover picture...

Hi everyone. Today is my 12th day after returning home having caught a "bug" while visiting family back home for the Holidays. I must admit I looked like something that belonged on the cover of Mad Magazine this morning as I crawled out of bed...Never really read the magazine myself, just was amazed mostly with the bizarre covers they published. The way I looked this morning I would definitely have "made the cover"!

I have had a lot of time to "think" over these last few weeks, as I definitely have not had the ambition or energy to do much else. I have had the wind knocked out of me, to put it mildly. What started out to be a joyful event turned into a somewhat long recovery process for me.

Seemed my grandson had to be retrieved from school my very first day there on Christmas Eve, running a temp of over 101 degrees. Several days after Christmas, grandson #2 started running a 102 temp....I had no chance! Being locked up in a 5 x 7 bedroom at night with my cat whom I have to administer daily meds too, and a litter box, I am sure played part to the dilemma. Plans to see other family members had to be put on hold this trip, as I was determined to make as few others ill as possible.

I returned home to find that several people left "COMMENTS" on the sight which need to be approved or declined through email by me. I love to hear from my readers, true readers that is....but when someone leaves random posts that have nothing in relevance with the post or blog itself, I tend to get slightly irritated.

I love when people share their ideas or recipes, I really do. Honestly! Yet if they are only posting comments to "Push" some money making scheme, or their site on me, which has nothing to do with anything whatsoever in this area, I would rather they not leave a comment, saving me time wasted reading and deleting them...

If I seem a little irritated please forgive me. I started this blog to help others new to this lifestyle as myself. I know I haven't posted or done any product reviews in the past few weeks but when I recover I will be back in full swing. I am just barely making it to the microwave to make a warm cup of tea as of late. And the steroids the Doctor prescribed for this infection aren't helping my mood any, so BEWARE!!!! Just kidding.

For my readers and followers out there, I really do appreciate you, and hope to hear from you more. I love sharing ideas and recipes with you.

IDEA!!! Maybe if I just wrote about my everyday weird life I could get more followers????? Hey, I told you I was out of sorts! Well as usual I am getting extremely tired.........................So until next post, have a great wheat free day.

Sharon

Merry Christmas...

I will be away for the Holidays so I wanted to take the time to wish each and everyone a very Merry Christmas. I hope that as you gather with family and loved ones you will embrace the special time spent with them, to hold the memories close in the coming years.

I also hope Santa leaves you all that you ask for. My list is small this year. My greatest desire it to be able to move back home to be close to my family and all those I love...I miss the large family dinners, the grab bag gifts, and watching the eyes of the little ones twinkle as they see gifts under the tree.

Good health, good friends, and peace, is at the top of my list. My husband and I no longer exchange gifts, and that is okay with me, as long as those I love are safe, happy,  and healthy.

So whatever you are wishing for this year, I hope you have been nice and not naughty, so your stocking will not been filled with coal :)   However you celebrate.... Have a Blessed Christmas and a Happy New year!!!

Sharon

Gluten Free Peanut Butter Cookies

Good afternoon Everyone. Today is another baking day, as I need to get my Christmas cookies baked, and my gift trays assembled. I tried a new gluten free Peanut Butter cookie recipe this morning, once again from one of my favorite standbys, Betty Crocker. I used their Gluten Free BISQUICK pancake and baking mix .

I found the recipe on their home site, and it was a really easy, quick recipe. Just by using the gluten free mix, and adding a few ingredients from my pantry I had cookies in no time at all. Once again I was not disappointed. In fact these are probably the best Peanut Butter cookies I have ever tasted!

I did however tweak the recipe slightly by substituting Splenda's Brown sugar blend mix in place of the sugars called for, as my husband is a Diabetic. The cookies came out lightly browned and are soft and moist. I used regular sugar to make the criss cross design on top and to flatten slightly, but you could use colored sugars as well to make them more festive.

The only disappointment I had was the recipe states that the recipe will yield 2 1/2 dozen and I only actually got 20 cookies from the recipe. I did however use a cookie scoop to make the cookies uniform in size for a more visual effect on the trays, so this may have been the reason. Other than this one minor issue, this recipe will be added to my Christmas cookie list for many years to come. Also from now on, I will double the recipe each time.

If you are a Peanut Butter lover these are a definite must try!

Peanut Butter Cookies (Gluten free)

1/2 Cup granulated sugar
1/2 Cup packed brown sugar
(or omit both sugars called for and use a total of 1/2 cup Splenda brown sugar blend in recipe)
1/2 Cup peanut butter
1/4 Cup shortening
1/4 Cup margarine, softened
1 egg
1 1/4 cups Bisquick Gluten free mix

1. In large bowl mix the sugar, peanut butter, shortening, butter and egg. Stir in the Bisquick mix. Cover and refrigerate about 2 hours or until firm.

2. Preheat oven to 375 degrees. Shape dough into 1 1/4 inch balls. On a ungreased cookie sheet place the balls about 3 inches apart. With a fork dipped in sugar flatten the balls in a criss cross pattern.

3. Bake 9-10 minutes. Cool 5 minutes then remove to a cooling rack.

Recipe states that it makes 2 1/2 dozen. I got 20 cookies from the recipe.
You can find other Gluten free recipes on their site at http://www.bettycrocker.com

Have a great wheat free day!
Sharon


   

Sandy Hook Elementary School...

Today I was blessed by a friend  through a email with the following poem.  This tragity at Sandy Hook Elementary will not soon be forgotten. Being  myself a mother, grandmother, great grandmother, daughter, and sister my  heart grieves for those who have suffered such a loss. Tears fill my eyes with every thought and image of this terrible wrong doing. I thought I would share this poem with you, and ask that each and every person who reads this post will stop and  take a minute to please pray for those morning the loss of a loved one due to this tragidy.

I do not know the auther personally, but I thank them for touching my heart with such a beautiful gift of words.


Twas’ 11 days before Christmas, around 9:38
when 20 beautiful children stormed through heaven’s gate.
Their smiles were contagious, their laughter filled the air,
they could hardly believe all the beauty they saw there.
They were filled with such joy, they didn’t know what to say,
they remembered nothing of what had happened earlier that day.
“Where are we?” asked a little girl, as quiet as a mouse.
“This is heaven.” declared a small boy, “We’re spending Christmas at God’s house.”
When what to their wondering eyes did appear,
but Jesus, their savior, the children gathered near.
He looked at them and smiled, and they smiled just the same,
then He opened His arms and He called them by name.
And in that moment was joy, that only heaven can bring
those children all flew into the arms of their King.
As they lingered in the warmth of His embrace,
one small girl turned and looked at Jesus’ face.
And as if He could read all the questions she had,
He gently whispered to her, “I’ll take care of mom and dad.”
Then He looked down on earth, the world far below
He saw all of the hurt, the sorrow, and woe.
Then He closed His eyes and He outstretched His hand,
“Let My power and presence re-enter this land!”
“May this country be delivered from the hands of fools”,
“I’m taking back my nation. I’m taking back my schools!”
Then He and the children stood up without a sound.
“Come now my children, let me show you around.”
Excitement filled the space, some skipped and some ran,
all displaying enthusiasm that only a small child can.
 Then I  heard Him proclaim as He walked out of sight,
“In the midst of this darkness, I AM STILL THE LIGHT.”

Written by...Cameo Smith

May God bless each and everyone...
Sharon

 

Gluten Free Peanut Butter Cookie Cups...

Hi everyone. Today was my first cookie baking day before Christmas. I am running late with my baking this year, and being my first Christmas of going totally gluten free, it has left me quite overwhelmed to say the least.

I did however run across this great recipe on the Betty Crocker site, and I decided to make it my first attempt of gluten free cookies for my cookie trays this year. I needed something that was going to taste good enough to please my family members who are definitely not gluten free eaters, and for myself and husband who are totally gluten free.

Although it uses their gluten free chocolate chip cookie mix, and is not a recipe from scratch, I am well pleased with the results. Not only was it quick and easy, but tastes delicious. I must admit it took a little more time than conventional drop cookies, but the effort and decorative look of the cookies will look quite pleasing on my gift trays.

The recipe made 54 cookies, and with a quick tip I used, helped to speed the process along.  After mixing the dough I divided the dough in half down the center of the bowl. I used a cookie scoop, leveling the batter to the top of the scoop, then divided the portion into two. So all in all, I got about 12 scoops per side, with two cookies per scoop when divided in half. This was a quick easy way to insure the same amount of dough was used per each cookie.

I also made sure I had all the miniature peanut butter cup candies unwrapped before I started  mixing the dough, as once the cookie cups come out of the oven these treats need to be placed in the center of each cookie cup immediately.

I had found these cute little Christmas cup liners at our local Dollar Tree for the mini muffin/tart pans in which to drop the rolled balls of dough. Aside from rolling the dough balls, and pressing the mini peanut butter cups into the center as soon as they come from the oven, this was a rather quick process, and I was done in no time at all it seemed.

You will find this and other gluten free cookie recipes on their site at http://www.bettercrocker.com but I wanted to share this recipe with you in time for the holidays. The cookies are really delicious and look quite festive. These would be great for a cookie exchange, or as a gift for someone you love. Hope you enjoy!

By the way...If I were rating the results of this mix  and recipe, I would definitely give it 5 Stars!

Gluten free Peanut butter cookies...

1 Box 19 oz) Betty Crocker GF chocolate chip cookie mix
1 egg
1/2 C softened butter
1 teas. vanilla
1/2 C creamy peanut butter
Approx 60 miniature chocolate covered peanut butter cups, unwrapped

Heat oven to 375 degrees. Place the mini paper baking cups in each of 24 mini muffin/tart tins.

In a large bowl mix the cookie mix, egg, butter, and vanilla with a spoon. (I used my hand mixer on low speed)  Stir in the peanut butter. Roll the dough into 1 inch balls (using method I previous mentioned above to divide) Place in the lined mini muffin/tart tins.

Bake 9-11 minutes (I baked mine for 11 Min), or until just lightly browned. Immediately press the unwrapped peanut butter cup candies into the center of each cookie. Cool entire pan on a wire rack at least 5 minutes before removing cookies from tins to a cooling rack. Cool completely and enjoy.

Hope you have a great wheat free cookie kind of day!
Sharon
 

Kit's Organic bars product review...

 I just realized today how back logged I am with products that need to be sampled and reviewed. So many wonderful companies have been generous enough to send products to be reviewed that it seems catch up is definitely in order. Kit's Organic was kind enough to send me three of their flavored bars to sample and review a while back, so since I needed a quick snack on the run this morning I will talk about their products today.

First lets talk about their Cashew Fruit & Nut bar. When you think cashew, you think nutty, crunchy...right? This was my initial impression also. Now I need to be in the mood for nuts of any kind, especially if I am in a hurry and don't feel like taking the time to chew...

I was pleasantly surprised. Not only with the ingredients on the package, but also with the flavors they incorporated together. Just four ingredients total are blended to make this tasty, filling, and what is a rather healthy snack treat. Organic dates, organic cashews, organic almonds and sea salt. Quite simple ingredients, and also delicious. This bar has only 170 calories. 27g of carbohydrates, 3g of  dietary fiber, 15g sugars and 3g of protein.

I figured that I was going to be overwhelmed with the taste of the dates, being they are listed first on the ingredients list,  but was quite frankly I was surprised. After the first few bites I could taste the flavor of the cashews and almonds, which blended with the texture of the dates quite smoothly. The texture of the bar was smooth, with just the right feel for a good "chew".

The second bar I tried was the Berry Almond Fruit & Nut bar. Wow! The burst  of the Organic barberries and bilberries was quite a experience, and left me wanting more. This bar once again has minimal ingredients. Organic dates, organic almonds, organic barberries, organic bilberries, and sea salt. Except for the smooth chewiness, this tasted like a fresh bowl of berries topped with almonds! This bar has 27g of carbohydrates, 5g of fiber, 16g sugars and 4g of protein.

The third bar I sampled was their Chocolate Almond Coconut Fruit & Nut bar. Quite surprisingly this tasted very close to a Mounds candy bar, but with healthier ingredients, so I got the best of both worlds! The ingredients in this bar were: Organic dates, organic almonds, unsweetened chocolate, organic coconut, organic virgin coconut oil, and seal salt. This bar contains 25g carbohydrates, 5g dietary fiber, 15g sugars, and 4g protein. Although I enjoyed all  three bars immensely I recommend this bar highly because of my love for anything CHOCOLATE!

The company uses organic ingredients in all their products. Free from the use of toxic pesticides or synthetic chemicals. Ingredients that are not only better for the planet, but also for the body and soul. Their foods are not only free of trans fats, but also hydrogenated oils, and high fructose corn syrups for a healthier life style.

For more information about Kit's organic bars you can visit http://www.clifbar.com The company offers many kinds of bars, all of which are NOT gluten free, although they offer many products that are.

Products that are listed as gluten free:

Kit's Organics....(brand name)
Berry Almond Fruit & Nut bar
Cashew Fruit & Nut bar
Cashew Almond Coconut Fruit & Nut bar
Peanut Butter Fruit & Nut bar

Clif Kid...(brand name)
Fruit Punch
Grape
Mixed berry
Sour Apple
Strawberry
Tropical Twist

Luna...(brand name)
Chocolate
Chocolate cherry Almond
Chocolate Peanut Butter
Cookie Dough
Mint Chocolate Chip

Rating:

Cashew Fruit & Nut bar   5 Stars
Berry Almond Fruit & Nut bar    5+  Stars
Chocolate Almond Coconut Fruit & Nut bar   5+  Stars

Enjoy, and have a great wheat free day!
Sharon






 

Pamela's Baking & Pancake mix review...

Hi all. Today I want to share with you a product from Pamela's, their Pancake & baking mix. I pulled the product off my shelf this morning with all intentions of making the Chocolate Chip cookies from the recipe on the bag, but suddenly had a urge for chocolate Chip pancakes, as I hadn't eaten breakfast yet.

Mixing the batter for the pancakes was so easy. Pamela's mix, 1 egg, water and oil...1-2-3...I always use a pastry whisk to make sure I get all the lumps out of the batter. The bag says it will yield 6 - 4" pancakes and that was pretty much spot on. The pancakes were light, fluffy and with a few added chocolate chip morsels, delightfully delicious. Who says you can't have chocolate for breakfast? Baa humbug!!!

This is the second product from Pamela's I have tried, their Anise Almond Biscotti being the first, and I have been well pleased with both. Their products have been formulated and produced to be wheat and gluten free. The products however are produced on equipment that also makes products containing tree nuts, soy, eggs and milk, so if you have any allergies to these products please bear this in mind.

I like the fact that this mix contains almond meal for that extra little added fiber. Ingredients: Brown rice flour, white rice flour, cultured buttermilk, natural almond meal, tapioca starch, sweet rice flour, potato starch, grainless and aluminum free baking powder, sodium bicarbonate, sodium acid pyrophosphate, sodium acid pyrophosphate, potato starch, baking soda, sea salt and xanthan gum.

Pamela's never uses any artificial colors, flavors, preservatives. They also never use high fructose corn syrup. They have statements from all suppliers verifying their ingredients are also non-GMO.  They are currently in the process of preparing to join the non-GMO Project, and are working closely with their vendors to assure the quality and source of all ingredients.

I will be making Christmas cookies soon and plan on using this mix with the Chocolate Chip recipe posted on the bag. Chocolate Chip cookies are a all time favorite of my family, even during the holidays. I will keep you posted on the results. It is nice to have a mix readily available that is so versatile.

I can't wait to try a few of the other recipes on the bag to see if I get the same great results! You can visit their site at http://pamelasproducts.com for more information and recipes. You can also order their Baking & Pancake mix in either the 24 oz size for $8.19, or the 64 oz size for $19.69, on the right side of this post, from gluten free.com. Click on their site button, then click on Pancakes & Waffles listed under the title BAKING MIXES to the left of the sites home page.

 You can also order the mixes from Pamela's home site directly, but be aware you must purchase  multiple bag orders from there. Either way, I hope you try the product, as I believe you will be well pleased.

Rating: 5 Stars

 

Moroccan-Spiced Chicken & Rice Bake

Its all about quick and easy this holiday season with all the shopping, gift wrapping, and cookie making I will be doing, so I decided to try a new recipe that seemed to look quick and easy. I have never really experienced Moroccan cuisine before, and I am so glad I gave this recipe a try. I may even be searching for more GF recipes in this category as I found the blend of spices quite different and enjoyable.

I found this recipe strange enough, in a Nestle cook book of all places. Except for cooking the rice, which took about 15 minutes tops, and the 40 minute baking time, the recipe was quite easy. It calls for rice and chicken, my two favorite staples, and the flavor combination was really delightful.

The flavors were mild and soothing to the taste, and although  the blend of ingredients for the rice mixture itself seemed strange, each played off  of each other for a comforting, delicious dish. My family enjoyed it as much as I did, and it will be a regular on the table from now on. I hope you will give it a try, and that you will enjoy it as much as we did. Until next post,  have a great wheat free day!

Sharon

Moroccan-Spiced Chicken & Rice Bake

6 C cooked long or medium grain brown or white rice
1 T ground cumin
1 1/2 teas salt
1 teas ground black pepper
1 1/2 teas ground paprika
6 chicken thighs, skin removed
2 T olive oil
3 cloves garlic, finely chopped
1 can (12 oz) Nestle Carnation Evaporated Milk (I used Fat Free)
1 can (14 1/2 oz) petite diced tomatoes, drained
2/3 cup raisins
3 T lemon juice

Preheat oven to 375 degrees. Grease a 13 x 9 inch baking dish.

Combine the cumin, salt, black pepper and paprika in a small bowl. Sprinkle 2 teas of the blended spice mixture on both side of chicken thighs. (save remaining for rice mixture).

Heat the olive oil and garlic in a large skillet over medium high heat. Place the seasoned chicken in the skillet and cook on each side for about 4 minutes until browned.

Combine the cooked rice, evaporated milk, drained tomatoes, raisins, lemon juice and the left over spice mixture in a large bowl. Pour the rice mixture into the prepared baking dish. Place the chicken thighs on top of the rice mixture.

Bake for 40 minutes or until the chicken is no longer pink in the center.

This is a filling, quick, one pot gluten free dinner that everyone will enjoy, even the finickiest of eaters....