Thursday, December 5, 2013

Mary's Gluten Free Bakery


This last summer I took my very first gluten free baking class in Houston Texas. A local gluten free bakery tried out teaching their very first baking class. They had a kitchen and all the supplies for us to use. Plus It was reasonably priced.


We made Savory Pie Crusts. In this crust we put bacon, cheese, green onions, salt, pepper, and eggs.

We alson made scones and baked donuts.


Just a few things that I learned from this class:
  • Use a spoon to scoop GF flour into a measuring device. Do not pack GF flour.
  • The only ingredient that you will ever need to pack in brown sugar.
  • You can make your own brown sugar with regular sugar and molasses
  • baking soda+sugar is NOT a substitute for baking powder. (learned this one the hard way)
  • Baking/Cooking GF comes out different EVERY time you make something even if it is the same recipe.
  • If the dough is too sticky add more flour. If the dough is not holding together add water (or other liquid.)

I loved getting to know some of the other people in the group and learn about their stories. Check to see if there are any gluten free baking classes in your area by looking them up on the internet or asking around gluten free stores or local bakeries to find out by word of mouth. You just might be surprised by what you can find!!



Happy eatings!!


Thursday, November 21, 2013

Thanksgiving Preparations

Thanksgiving is approaching us very quickly. Can you believe it's next week?

This year is our first thanksgiving together since we have been married. Last year Dusty was away on a work trip. We are also hosting this year. My mom is coming and Dusty's good friend is coming. Plus the LDS sister missionaries will be joining us for thanksgiving dinner. Plus a few more that May or may not be coming. So a full house!! We love having company! Oh did I mention this is my first year making thanksgiving dinner by myself!! I am pretty nervous. But I have been planning out the menu since October. So I sure hope that I'll be ready! :) Our thanksgiving dinner this year will be 100% gluten free and dairy free!

Since I'll be feeding 6+ people I am going for as easy and simple yet tasty as possible.

I thought I would share my thanksgiving menu items that would not typically be gluten free before the big day, in hopes that it may help someone who never gets rolls or stuffing or pie because we think it's not possible to have good gluten free thanksgiving dinner. But guess what... It is possible!!

Last night I made gluten free rolls for my first time ever. Everything has to pass my husband's expectations for being gluten free. After he tried them he said "This will be the closest bread that tastes like bread without gluten." Success!! Just like other bread it's always best fresh out of the oven. We ate some of them today but I don't think they will be any good after tomorrow.

Light and Fluffy Gluten Free Dinner Roll

  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (about 110 degrees)
  • 1/3 cup oil
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 2 1/2 tablespoons xanthan gum
  • 1 1/4 cups white rice flour
  • 1 cup brown rice flour
  • 3/4 cup potato starch
  • 1/3 cup tapioca starch
  1. In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.
  2. Add remaining ingredients, adding the xanthan gum last. . Mix using the dough hook of an electric mixer.
  3. Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like a regular bread dough, but it does need mixed well and I have found about 5 minutes is a good time.
  4. Scoop onto a greased cookie sheet. The dough is a wet dough, so I found that using a large ice cream scoop works best for this. This makes 12-15 rolls.
  5. Cover rolls loosely with a kitchen towel and let rise for about 1 1/4 to 1 1/2 hours.
  6. Bake at 425 degrees for 8-10 minutes or until done.
  7. Enjoy!

As far as stuffing goes I don't think I have ever eaten it before. We never had it at thanksgiving dinner growing up even before being diagnosed. So for my very first time I am playing it safe with Rudi's gluten free stuffing. This is available at my Costco in Colorado. Sprout Farmer Markets, Whole Foods, Earth Fare, Fairway, Lowes Foods, Vitamin Cottage, Woodman's, Winn Dixie, Bi-Lo, Russ's Markets, Untied Market, Strack and Van Til, Coburns, Price Chopper, Cub Foods, Roundy's Reasors, Kowalski's, and Albertsons are the stores that are listed by Rudi' that carries Rudi's gluten free stuffing. Although some nationwide retailers only carry their gluten free stuffing at the specified regional locations. Some locally owned natural food stores may carry it also.

Marshmallow Sweet Potato Casserole
5 large sweet potatoes
1/2 cup dark brown sugar
1 teaspoons ground ginger
1 teaspoon ground cinnamon
4 tablespoons butter, cold
1/3 cup orange juice
Mini marshmallows

  1. In a large pot, boil sweet potatoes until tender. (A knife should slide easily into the center of the potatoes but the potato should still feel a little firm. You don't want them to feel mushy. Test them after 20 minutes of boiling.)
  2. Fill a large bowl with ice water. One-by-one slip the potatoes into the ice water and remove their skins. (The skins slide off easily under water. Simply make a small cut in the potato and the skin will peel off. It is like magic!)
  3. Cut potatoes into 1/2 inch slices. Set aside.
  4. In a small bowl, combine the brown sugar, spices and butter. Rub together until mixture is chunky and butter is evenly distributed throughout the sugar.
  5. Layer the potatoes in the bottom of a medium casserole dish. (Use any dish that is large enough to hold 5 potatoes. This size and shape of the dish doesn't really matter for this recipe.) Sprinkle 1/2 the sugar mixture over the potatoes. Repeat and sprinkle the remaining sugar mixture over the top of the potatoes. Pour the orange juice evenly over the top layer of potatoes.
  6. Cover with foil and bake for 45 minutes or until sweet potatoes are tender and the juices are boiling.*
  7. Remove casserole dish from the oven and turn on the broiler.
  8. Cover the casserole with a layer of marshmallows.
  9. Put dish under broiler until marshmallows are golden brown.
*You can make this dish up until step 5 a day or two before Thanksgiving. Then, on Thanksgiving, reheat and top with the marshmallows.
Serves 6

I bought these pie crusts at Sprouts. It was on sale for $5 and 2 come in the package. But when they rang it up at the register it ended up being $4! SCORE!! There is no such thing as too many pies right?

I have found several pie recipes that sound so good! So I'll share those recipes. I have sometime until I have to choose between them.

Gluten Free Easy Strawberry Pie


cups Rice Chex® cereal
cup sunflower or canola oil or melted ghee
tablespoons potato starch flour
cup sugar
teaspoon salt


lb fresh strawberries, sliced (about 5 cups)
container (13.5 oz) gluten-free glaze for strawberries


  • 1Heat oven to 350°F. Spray 10-inch glass pie plate with cooking spray (without flour).
  • 2In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients. Cover; process until incorporated. Press mixture into pie plate, starting in center and pressing up side. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
  • 3In large bowl, stir strawberries and glaze until covered. Spread filling into crust. Refrigerate 2 hours before serving.

Pecan pie

Mix in a bowl, 1/4 C sugar, 2TBS flour, and 1tsp salt. Stir in 1c dark Karo Syrup. Beat in 2 eggs, one at a time. Mix 1/2 c evaporated milk, 1c pecans and 1tsp vanilla.

Pour mixture into 9inch unbaked pie shell. Baked in 375 degrees for 50 minutes, or until firm. Cool before serving.

***substitute the flour for a gluten free flour.

***substitute evaporated milk for almond milk use a little more half of what the recipe calls for. If needs be dairy free.



Fresh Peach Pie

3 cups water

1 cup granulated sugar

1 (3 ounces) packaged peach flavored gelatin

3 tablespoons cornstarch

4 cups sliced peaches

Whipped topping, for garnish

In a medium saucepan, bring water and sugar to a boil over medium-high heat. Mix gelatin and cornstarch together and gradually add to the boiling sugar water. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly; remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate to cool, stirring often so it doesn't set up too much.) Pour over fresh peaches and fold together gently.

Mound mixture in baked pie shell. Chill for at least 2 hours before serving. Top each slice with a dollop of whipped cream, if desired. Makes 1 pie.



Harvest Apple Crisp

10 cups peeled and sliced apples

1 cup granulated sugar

1 cup plus 1 tablespoon all-purpose flour, divided

1 teaspoon ground cinnamon

1/2 cup water

1 cup quick cooking rolled oats

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, melted


Place the sliced apples in a 9x13-inch pan. Mix granulated sugar, 1 tablespoon flour, and ground cinnamon together, and sprinkle over apples. Pour water evenly over all, set aside. In a large bowl, combine oats, remaining 1 cup flour, brown sugar, baking powder, baking soda, and melted butter. Bake at 350 degrees F. For about 45 minutes or until top is golden brown and apples are tender. Serves 12-15.


***use a gluten free crust.

***substitute flour for a gluten free flour


Fresh Strawberry Pie

1 baked 9-inch pie shell

4 cups diced ripe strawberries

2 cups granulated sugar

1/2 teaspoon salt

1/2 cup cornstarch

1/2 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

2 cups halved ripe strawberries

1/2 cup fresh blueberries, divided

Whipped cream, for garnished


Place diced strawberries in a gallon-sized zipper-lock bag; seal well and knead bag to crush berries. Pour crushed berries into a large saucepan and combine with sugar and salt. Remove 1 cup of this mixture and blend with cornstarch in a small bowl; pour back into saucepan. Cook and stir strawberry mixture over medium-high heat until it comes to a boil. Reduce heat to medium and continue to stir and scrape the bottom of the pan until thick and clear. Stir in lemon zest. Place in a chilled, medium-sized bowl and cool in refridgerator, about 1 hour. Stir in lemon juice.


Place halved strawberries and 1/4 cup of the blueberries in bottom of baked pie shell. Spoon chilled glaze over berreis. Garnish with whipped cream and remaining blueberries. Makes 1 pies.

Pumpkin pie


  • 1 pie crust recipe
  • 1¾ cups pumpkin puree or canned pumpkin
  • ¾ cup sugar
  • 2 eggs
  • ¾ cup almond milk
  • ½ teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1½ teaspoons pumpkin pie spice

  1. Prepare the pie crust dough according to directions, but let it rest while you put together the rest of the ingredients.
  2. Combine all the ingredients using a fork to mix them together.
  3. Roll and press the pie dough into a 9 or 10 inch pie plate.
  4. Add the filling to the unbaked pie crust. Bake at 400 degrees 45-55 minutes (longer for a 9 inch pie).
  5. Cover the crust with foil or a pie shield after about 30 minutes. You can use foil by cutting a large round hole in the center of a piece of foil and placing it over the pie, loosely forming it to the sides of the pie dish.
  6. Let cool before cutting.


Make sure that the turkey seasoning is gluten free!!


I'll write after thanksgiving hopefully with some tips to help us next year.




Happy eatings!!


Sunday, September 1, 2013

Gluten free apps

I recently discovered the app called 'Yelp.' Which is owned by google. On this app you put in gluten free.. Whatever your looking for... Bakery... Pizza... Restaurants... Etc. In the location box you can out in current location to find what is closest to you or any other city to find gluten free places in that town. I have found this very helpful being in new places.

It gives you the name, address, the distance (milage), and the rating of the place. On the right side it tells you how expensive it. The more $ the more expensive it is. But always know when buying gluten free it's going to be a bit more pricey. Also under the address it tells you what kind of things they serve, and it mentions if it is gluten free. That is my favorite feature of the app. Although note that some places serve gluten free items even though it may not be listed under the address.

With how much we move throughout out the year. I love using the app to help find gluten free places to try in new areas. Finding gluten free bakeries in the areas that we move to is one of my hobbies. It's so fun and interesting to hear about the stories how each bakery came about.
Some other gluten free apps that I have downloaded on my phone are...
Find Me GF
GF Card
GF Fast Food
Gluten Free Recipes (Love this one)
Celiac Trivia (always learn something new)
My Kitchen (has suggestions for gluten free meals)
CeliappGuide (tells you about safe and unsafe foods/ingredients)
G-Free (helps with eating out)
Gluten Free News
Snacks Gluten Free
Gluten Safety (very educational)
BM Lite (helps to keep track of your bowel movements if you happen to need help with that)
DineGF (seems to find legit local restaurants with gluten free menus as well as chain restaurants)
All of the apps listed about a FREE! So why not try them out?

A few more apps that I have found but they cost to download them are...
Gluten Free Restaurant Items
Gluten Free Grocery Guide
Gluten Free Travel Guide
101 Gluten-Free Recipes
Is That Gluten Free?
Gluten Free Registry
Gluten Free Ingredients
These are just to name a few. They are always coming up with new gluten free apps so keep an eye out for that.

Check out this website...

I find it very very helpful for eating out to know what items ARE gluten free. I added it as an app on my phone and I use it often.
If you open the website on safari on your iPhone or iPad then click the arrow at the bottom of the page then click the 'add to home screen' option and that is how you create website into an app.

Wednesday, August 28, 2013

I Scream Cakes

While we lived in St Louis I found this Ice cream and frozen yogurt place called "I Scream Cake."
They make ice cream cake, which came in a gluten free option!! Whaaa!!??
So I called them up. They didn't have a cake that sounded great to me. But they were willing to take an order and made it in 2 hours. They had awesome customer service!! If I lived in the area I would be a regular customer. The best part was the price was reasonable. I don't know if it was anymore expensive than regular ice cream cakes but if it was there must have not much been of a difference in price.
Highly recommended!!

Monday, July 29, 2013

Dempsey Bakery

As I have been traveling around the United States and have had some extra time on my hands while my husband is at work I try to find a local gluten free bakery of some sort.
Most recently we were in Little Rock Arkansas. One of my friends told me about this organic restaurant that her and her husband had recently tried and she was very pleased with the food that they served. She also mentioned that they had some gluten free options. Once she said that I knew I had to go try it. So we went. The restaurant is called The Roof Cafe. I got an egg salad sandwich.

The bread was more like a hamburger bun. The texture of the bread was amazing! It never feel apart. It tasted so good that I really questioned if it was really gluten free. We asked where they get the bread from and it was from a gluten free bakery called Dempsey Bakery which was in down town Little Rock. We weren't too far away from it. So we went and checked it out.

I love it when I see this sign outside. For the simple reason that I feel like you can trust anything they have in there and they really do care about and understand the gluten free lifestyle.

They had so many choices I didn't know where to start. They had a lot of different choices of cookies, cheese cake, lava cake, cinnamon rolls, breads, pizza crusts, cakes, cupcakes, pies. I was very impressed with the wide selection that they offer.

They also have a full lunch menu. I ate at The Roof Top right before coming to Dempsey Bakery so I didn't eat anything off it the menu. Although I tried the roasted red pepper bisque soup. It was good but had a little bit of a kick to it. I'm not one for spicy stuff unless I'm in the mood for it.

Our of the many options that they had I tried the cinnamon roll. It was very good. Although I thought it tasted more like a donut with the glaze that they used on it. The texture was great! And it didn't crumble at all!

I also tried the chocolate raspberry cheese cake. It was very good. Although I thought it would have tasted better without the chocolate drizzle.

The staff at Dempsey Bakery was very friendly and knowledgable. I highly recommend this gluten free bakery. If you are ever in the Little Rock area it's worth your time and money as is The Roof Top.

Happy eatings!!

Monday, July 15, 2013

Gluten free flours

When Dusty and I first got married I went through a phase where I wanted to cook and bake everything I could to be gluten free. After all... "The way to a man's heart is through his stomach"... Right?

Well I went onto amazon to find the gf flours that I would need to bake the recipes that my cookbooks called for. At the time they had an AWESOME deal going on and so I bought 4 or 5 different flours. Each flour came with 3 or 4- 22 ounce bags. Being only two of us we didn't go through all that flour fast enough. And As time went on I realized that I didn't know anything about these flours whether they needed to be in the freezer or fridge or how long their shelf life is.

Recently I did some research on gf flours to know for myself how long they last and how to store them. Maybe this info will become useful to all of you.

Potato starch-
doesn't require refrigeration or freezing. 3 year shelf life open or unopened.

1 1/2- 2 years max shelf life

Brown rice flour-
4-5 months in refrigerator.
Up to 1 year in the freezer.
May become rancid if stored improperly or if stored for an excessive length of time.

Sorghum flour-
4 months in freezer, if stored in a sealed container or tightly wrapped.

Soy flour-
5-7 months, store tightly wrapped or tightly sealed in the refrigerator or Freezer.

White rice flour-
Store in a right covered container in a cool dry location and it will last indefinitely.

Tapioca starch/flour-
3years- If stored in a cool, dry area.

Bean flour-
18 months- Store in air tight container in a cool and dry area.

Almond flour-
6 months in refrigerator.
12 months in freezer.

Happy eatings!!

Monday, June 24, 2013


I recently found these 'Qwackers' at The Gluten Free Store in Layton Utah. Last night my husband was eating golf fish crackers and so I decided to pull these out to give them a try. He compared them to the goldfish crackers. At the first taste he said that the texture was so different. And the second taste he says that these are a lot more cheesy tasting. (He hates cheese.) But from what I can remember from so many years ago, I would compare the texture and taste to cheese nips. They have a bit of a crunch to them and you can definitely taste the cheese flavor. I found them enjoyable. I love the size of the package also. Enough for one sitting and not having to leave an open bag and having to eat them before they get stale. Highly recommended!

Happy eatings!!

Wednesday, June 19, 2013



My all time favorite kind of donut is the maple bar. I have tried multiple times to make a gluten free maple bar, they turned out ok... But I'm still on the hunt to find a good enough recipe to publish. Which will mean it will be regularly made in my kitchen. :)

But until then I'll buy these donuts.

My two favorites are the maple glazed and cinnamon sugar.
I usually heat them up in the microwave for 30 seconds. The texture is perfect! Only if they were a little bigger.... Although I don't feel so guilty eating them.

I recently tried the vanilla glazed donuts which are also very good. But wouldn't be my first choice. They also have chocolate glazed which I have not yet tried.

When my husband and I first started dating I bought some donuts to have at his apartment kuz there was nothing in his apartment that I could eat. He learned very quickly that my donuts are off limits! ;)

Happy eatings!!!

Tuesday, June 4, 2013

Lemon chicken

Since we have been married I try to make home-cooked meals for so many reasons. You get to determine the things that go into your food, the limits are endless, and it really is so much more inexpensive.
A lot of my inspiration of different foods to cook are some of the dishes we try at restaurants, Pinterest, and things that I cannot get gluten free unless I make it myself. I have only really been cooking things from scratch for the last year and a half. So I am still having to do A LOT of trial and error.
It does get frustrating when I am really craving it and then it doesn't turn out. But that's just how it goes. So along with the recipes I give out I'll give tips of things that I did do that does or doesn't help.
Like I mentioned earlier we LOVE PF Chang's. And I was lucky enough to find my favorite dish from there. After making it several times it's hard to spend the money on something that I make just as good or even better tasting. (I mean that in the most humble way. :))
This dish is one of the most commonly asked for by my husband... Which really means a lot. He is not picky in any means. He even eats my burnt meals... Which happens more than I'd like to admit. He really is a great sport about it all. :)

PF Chang's Lemon Chicken-
For the lemon sauce:
1 T. cornstarch, dissolved in small amount of cold water
1 c. chicken broth
juice of 1 lemon
3 T. brown sugar
3 T. liquid honey
1 tsp. minced ginger
Put chicken broth, lemon juice, brown sugar, honey and ginger into skillet or pan and stir to combine. Bring to a boil, stirring constantly. Turn heat down to a simmer. Stir in cornstarch mixture and simmer 2-3 minutes until thick and syrupy. Keep warm.
For the chicken:
2 boneless chicken breasts, cut into 1 inch by 1/2 inch chunks
2 T. gluten-free soy sauce or tamari
1 tsp. minced ginger
1 tsp. sesame oil
about 1/2 c. cornstarch
2 – 3 T. oil for frying
2 T. toasted sesame seeds
1. Mix chicken pieces, tamari, ginger and sesame oil and marinate for 20-30 minutes.
2. Spread cornstarch on dinner plate and roll chicken pieces in cornstarch until coated. Place chicken pieces on another dinner plate.
3. Heat oil on medium high heat in a large skillet until a piece of coated chicken sizzles when added, then add more pieces to fill pan without crowding.
4. Saute chicken pieces, turning a few times, until browned all over and cooked through.
5. Wipe out pan and saute remaining chicken in same manner.
6. To serve, spoon warm sauce into dish, place chicken pieces over top, and add steamed broccoli, if desired. Sprinkle with toasted sesame seeds.

This dish takes a while to make.. The first time I made it, it took me like 2 hours. But I have gotten faster the more times I make it. I usually double or even triple the recipe because it serves 2 people. It makes great leftovers and is great to serve when company is over.
Definitely worth the time and effort! :)

Happy eatings!!!

Friday, May 17, 2013

Gluten Free Cereal

Chex has gone gluten free!! Ok this might be old news but still exciting! Have you tried all of these different flavors? My favorite is Honey Nut Chex.

I once tried the Strawberry Chex, but I haven't seen them since then. :(

Here is a nice treat to make with the rice or corn Chex.

Gooey Almond and Coconut Chex Mix Recipe.

1 (14oz-17oz) box of Rice OR Corn Chex cereal
1 (7oz) bag of sweetened coconut
1 (5oz) bag of almonds (about 1 1/3 cup)
1 1/2 cups sugar
1 1/2 sticks (3/4 cup) margarine of butter
1 1/4 cups light corn syrup (like Karo syrup)

Spray a LARGE (the biggest you can find!) bowl with non-stick cook spray Pour in the entire box of Chex cereal, coconut, and almonds. Gentle mix together.
Mix together the sugar, butter, light corn syrup, and dash of salt in a medium saucepan over high heat. Bring to a full boil, turn down to medium, and cook for 3 minutes, stirring constantly. Pour over the cereal mixture in the big bowl and stir evenly.
Spread cereal evenly on wax paper and let it cool (even though it's delicious to eat while warm, too!).

Once it cools, I bag it up in airtight container or Ziploc bag and it lasts for a couple of days.

Some other gluten free cereals that I have found enjoyable are...

Corn rice flakes with strawberries are tasty. Although very crunchy, my teeth are very sensitive and I have found that letting the cereal soak up a little bit of milk helps with a little less crunch.

I LOVE these corn flakes! Very comparable to regular corn flakes.

Gluten free Rice Krispies! What?
I love how convenient and available these are. I have been able to find these in most grocery stores. A

I love the Marshmallow Pebbles. My favorite cereal growing up was Lucky Charms and Marshmallow Pebbles remind me of them!

For a quick treat Fruity Pebble Treats are very convenient. I can't seem to keep these around very long when my husband gets into them! ;)

These instant oatmeal packets are made out of certified gluten free oats. They are easy and quick to make. Just calls for water and a microwave and whatever else you may like on top. My favorite is milk, cinnamon, and sugar.

As you can see we are all about quick, easy, and convenient food!

Happy eatings!!!

Betty Crocker

When Betty Crocker came out with gluten free mixes I was so excited I thought I was going to die!!
The best part of these are that they are available at pretty much every grocery store that sells Betty Crocker. Super convenient! Although just like another gluten free products they are a bit pricey.

I love love love this pancake mix!! There have been times when we are traveling and if we stay at family members houses we just take this box with us and borrow their stove to make these delicious pancakes! The recipe is on the back of the box.

Another recipe that I make with gluten free Bisquick is corn dogs! Another recipe that my husband loves and asks for frequently. Trust me, they taste better than they look!

  • 1 cup Gluten Free Corn Meal
  • 1-1 ½ cup Gluten Free Bisquick
  • 2 eggs(beaten)
  • 1 TBSP Sugar
  • 1 cup Milk (you can use soy, almond, etc)
  • Hot Dogs
  • Sticks (optional)


Heat the oil for frying to about 350 degrees.  I used my Dutch oven.  You could use a fryer, or any method you choose.
In a bowl add Corn Meal, Sugar, and 1 cup Gluten Free Bisquick. Stir together. Whisk in 2 eggs, and 1 cup of milk.  The batter will be the consistency of thick pancake batter.  If needed add extra bisquick to thicken.
Now place the hot dogs onto sticks, or cut into bite sized pieces.  I cut my hot dogs in half to make kid sized corn dogs.  Really, it is up to you.

Once the hot dogs are prepared, roll them in batter until they are covered.  Quickly drop them into the oil and allow them to fry about 3-5 minutes until golden brown.  You may need to flip them once.
Remove and place on a paper towel lined plate.  Serve.
Makes enough batter for 1 package of Hot Dogs.

I have not used this mix to make actual cake. I use to it make banana bread.
My husband loves this recipe for banana bread. He asked for it on a regular basis and usually it's all gone before I have a chance to get to it! Haha it's just that good! :)

Gluten Free Best Ever Banana Bread

Enjoy this great banana bread recipe made using Betty Crocker® Gluten Free yellow cake mix - perfect for a breakfast treat.

TOTAL TIME: 2 Hr 40 Min


1 box Betty Crocker® Gluten Free yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/2 cup butter, softened
3 eggs
1/2 cup chopped nuts, if desired

1. Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with shortening.
2. In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent overbrowning.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 1 hour before slicing.

I have a hard time getting the middle to not be doughy and for the outside not to burn. I use a glass bread pan and I cover it with foil while baking. I have had times where it turns out perfect and other times it turns out super dry. But we move so much and our elevation and humidity changes, that every time I make it I have to adjust. Hoping for one day I'll figure it out!

We love these cookies! It's nice to have when I don't have enough time to make a mix from scratch. Or sometimes I don't even have all the ingredients I need. This mix even comes with chocolate chips in it!
Maybe all cookie mixes do come with chocolate chips in it already.. I'm just not that familiar with them. :)

I think that this might be the best gluten free brownie mix that I have found so far. Brownie mix was one of the first gluten free products that we found that was sold in the stores back in 2003.
My husband also loves these and he asked for them on a regular basis.

I have not yet tried the chocolate cake mix. I have it in my pantry. Now just waiting for the right time to make it.

All of these mixes only call for water, butter, eggs, and vanilla extract depending on the mix.

Happy eatings!!!

Friday, May 10, 2013

Cheese cake

Cheese Cake is my all time favorite dessert!! I could eat it every day all day long!

The best part about it is my husband can't eat it so more for me! :)

I usually home make my cheesecake when I want some. But this year for my birthday I wasn't able to make it. So I went out and bought some. This was the only kind I was able to find in the Albuquerque area.
The Chuckanut Bay company offers gluten free New York Cheese cake. It is very tasty. I ate it without any toppings and it was still tasty. The crust was made of some kind of cookies. I like mine made of graham crackers.
But for a quick easy treat this will hit the spot!

I love making cheese cake! It's not too difficult. I like making them into cupcake size. This way I fee like I have more self control on how much k eat at one time.

I recently made and shared these with my family and I would say it was a success! I have been asked for the recipe which has inspired this blog post. :)

Here's the recipe-

1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups Oreo Cookies, crushed

Combine graham cracker crumbs with sugar.
Add melted butter and blend until combined.
Press into pan. Set aside.
Beat heavy cream until medium peaks form. Set aside.
Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
Add cream cheese mixture to heavy cream and beat until incorporated.
Gently fold in Oreo cookies.
Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
Refrigerate for at least 6 hours to set or overnight for best results.
Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

A few notes:
I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform.
If you do not have vanilla powder you can omit it. I don’t recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color.
For best results refrigerate overnight.
Keep refrigerated up until 20 minutes before serving.

For the graham crackers I used Graham style crumbs by Kinnikinnick. They also sell whole graham crackers which will work but they take a while to break down into small enough crumbs.

I use mi-del chocolate sandwich cookies. Although any 'Oreo' like cookie would work just as well. It takes some time to get these crushed down. I use my ice scoop to mash them.

Happy eatings!!