GD it's GFree {Cake Mix Crinkle Cookies}

I swear I have had this recipe on my blog planner since I made them in December. Then Christmas happened, then New Years, and oh I'll just push them another week. That's been my story for the past month or so. Then today, a mom of one of my Girl Scouts sent me a text that she needed a Gluten Free dessert recipe, and could I share the one for those wonderful gluten free cookies from the Christmas Party?

A non gluten free person asking for the recipe for the "wonderful gluten free cookies".

Of course I shared it with her, but it also prompted me to share it with all of you. I made these for our Girl Scout Christmas party and Caitlin's class party. Both times there were numerous gluten treats and both times this cookie was gone faster than the gluten treats. This fact makes me incredibly happy because it means that if I decide to take these gluten free cookies to another party at school or dance or again to Girl Scouts, the kids and parents will enjoy them just as much as my gluten free girl. Another bonus, no one will wonder who the hell baked the rocks at the end of the table. That's happened before, much to my embarrassment.

These Gluten Free Cake Mix Crinkle Cookies were inspired by this recipe. I was looking for something easy, since I was baking three different kinds of cookies for Caitlin's third grade Christmas Party. I know what you are thinking, and sometimes I am "that mom". For the record, Caitlin has another classmate that is gluten free and I wanted to make sure there were enough for the other kids to try. This is how I can gauge what to bring for other parties. The trick to this recipe is to use Pillsbury Gluten Free Funfetti Cake Mix, because it's closest in weight to regular cake mix. Betty Crocker has a killer chocolate cake mix as well, but it makes a smaller cake, therefore the weights aren't as close to a regular mix. I'm not a professional, so I didn't want to try this recipe and fudge my way through. I needed quick and easy cookies that could be made start to finish in about an hour. These pretty much fit the bill.

I hope you like these cookies as much as everyone in my house, at school, and at Girl Scouts. It didn't matter that they were gluten free, and most people were surprised when I told them! They are super easy to make and smell amazing when they are baking. They come out light and fluffy too, so they will never be confused for rocks. I promise.

Gluten Free Funfetti Cake Mix Crinkle Cookies
**Note: the link to Amazon for the GF Funfetti cake mix says it's out of stock. I've also found it at Walmart and Target in their baking aisle. You can also buy it at Walmart.com for a reasonable price. 

1 box GF Funfetti (Pillsbury)
1 egg lightly beaten
1 tub Cool Whip (just the small tub)
1 tsp vanilla
1 cup powdered sugar

Preheat oven to 350, and line a baking sheet with parchment paper (I use the pre-cut sheets because they are perfect for lazy bakers like myself). In a large bowl combine the cake mix, Cool Whip, egg, and vanilla. Mix together, and don't freak out. The dough is super sticky. In a separate small bowl measure out your powdered sugar. Using a cookie scoop, scoop out dough and roll into a ball. I used a scoop that measures about 1.5 tablespoons. Then roll that ball into the powdered sugar and place on the cookie sheet. Half way through you will probably need to rinse your hands because the dough will be so sticky. That is normal, just so you know. Also don't place them too close together, gluten free cookies don't really spread, but it's better to be safe. Once you have filled a cookie sheet, take a fork or a small glass and flatten out the cookies. Again, this is because gluten free cookies don't really spread and you may end up with funky cookie balls. Bake for 12-15 minutes. I think mine were good at 13 minutes. Let them cool before removing them or they will fall apart... Not that I know from experience. Yield: about 2 dozen depending on size.

Enjoy!

Liking up with The Foley Fam for Sunday Funday!

GD it's GFree {Chicken Pot Pies}

I will admit that living a gluten free lifestyle is so much easier today than it was in 2003. In 2003 I discovered that I was allergic to gluten and completely cut it out of my diet. Back then in what I call the "dark days" (total Hunger Games reference, because let's face it I was so very hungry!), if you wanted any kind of gluten free baked good, you had to mix your own flours bake it yourself. That involved things like xantham gum and guar gum. Which I still don't understand what they really are. If you were lucky enough to find a mix of any kind your end result was usually inedible. I can't tell you how many dollars were wasted on mixes that yielded baked rocks that tasted so awful that they were immediately spit into the trash. Today those are nightmares of the past. Today we are lucky that there are hundreds of mixes available on the market to meet all our gluten free cravings, and some of our favorite standbys like Bisquick or Betty Crocker have joined in to help make gluten free baking easier on all of us.

Side note: the mixes from Betty Crocker and Bisquick are not organic or GMO free or any of those kind of buzzy jazz words that are used today. In my house we can barely follow gluten free guidelines when we bake. If we happen upon organic or GMO free mixes, lovely. If not, we are going to eat it anyway.

A few weeks back, Caitlin asked for gluten free chicken pot pies. This request sent me in a mini panic because of all the things I do bake, pie crust is not one of them. Pie crust is scary. Pie crust and gluten free baking rarely mix, unless you are a pastry chef or are really good at recipes. I'm not so good at recipes, especially when they have like seventeen steps. I went directly to my resource when I have questions about life... Pinterest. Of course she delivered about a million recipes, many of them calling for scratch crust or biscuits. Thankfully Pinterest now has an easy button and that yielded two recipes. One using regular can biscuits (because sometimes Pinterest is confused and forgets about your gluten free request), and one using Gluten Free Bisquick. I looked at both and came up with my own solution.

For this recipe I used Gluten Free Bisquick and Gluten Free Cafe Cream of Mushroom soup. I was able to find both at Walmart for a very reasonable price. You can also buy these items on Amazon. I also used a muffin pan for those giant over sized muffins. My pan yields six muffins, or six pot pies if you will. If you'd like, you can make this is a 9x13 Pyrex as the original recipe suggest. For me and my family, the muffin pan was the best choice. It was easy to portion control and easy to store in the refrigerator covered in foil.

Gluten Free Chicken Pot Pies

1.5 cups of cooked chicken
2 cups mixed vegetables (whatever your family likes)
1 can Gluten Free Cafe Cream of Mushroom soup
1/4 cup milk

For the Topping
3/4 cup Gluten Free Bisquick
1/2 cup milk
1 egg
2 Tbl melted butter

In one bowl combine first four ingredients and mix well (here you can add any spices if you'd like. I'm not a chef, so I don't spice it up, because that means I will probably eff it up). In a second bowl combine all your topping ingredients and mix until combined. The batter will seem too sticky, it's not, I promise. If you are using a Pyrex pour the chicken and veg mix into the bottom, otherwise spoon it evenly in your muffin pan. Then using an ice cream scoop or whatever you have, I have a cookie scoop, scoop your toppings over the chicken and veg mix. For my muffin pan I did about 1.5 scoops per muffin well. Then use a spoon or your fingers to evenly spread the dough over the top. Bake at 350 for 25-30 minutes.

That's it, it really is that easy. I promise they are good. Like picky eight year old daughter good. Also the non GFree-ers in the family (The Hubbs, My mom) said they were delicious and asked for seconds. Second side note: My mom had these two days after as leftovers and said they were delicious! Awesome right?

Years ago, when I was a real blogger that did things like crafts and cooking, I had a series called "GD it's GFree", hence the title of today's post. In an effort to get back into blogging, I'm bringing it back. The GD could stand for "Gosh Darn", but if you know me at all... Anyway, I'm hoping to share more of the gluten free shortcuts I've learned since Caitlin went gluten free over a year ago. Stay tuned.

A 2016 goal of mine is to link up more.

Because that will make me blog more.

So this post is going to party over at The Foley Fam

and Kristine's Sunday Funday Link Party.

Stop By!

Gluten Free Ice Cream Cake {The Easy Way}

What happens when your Gluten Free Girl asks for your traditional

Fourth of July ice cream cake you've been making for the past three years? 

The one that you make out of ice cream sandwiches? 

Well you set to work researching how you can make this happen. 

You start out by looking into gluten free pre-made ice cream sandwiches. 

You realize they are super expensive. Like a dollar a piece. 

You then realize that your annual ice cream cake will cost like forty dollars 

(possible exaggeration, but only by like ten bucks).

So you do what most millennial moms do, Pinterest. 

One quick search for "brownie bottom ice cream cake" and Hello success.

For the record, I searched "brownie bottom" because I had a box of Trader Joe's GF brownie mix, which is delicious. Even people who are not gluten free love this brownie mix, as evidenced by the guests who almost ate an entire pan of it before I could physically restrain them. You can't beat the price on this mix, under three bucks. Which in my book is a gluten free success!

This, my friends is going to be the easiest ice cream you will make. Promise. The hardest thing will be the brownies, because they require the actual use of an oven. Also this is not a baking/crafty blog, so this is not really a tutorial. Just go with it.

Gluten Free Ice Cream Cake - The Easy Way

1 box Gluten Free Brownie Mix, I used Trader Joe's
1 gallon of ice cream, flavor of choice, I used Vanilla
1 jar of caramel ice cream topping, I used Smuckers
1 bag of "Bites" (see photo above), I used Snickers
1 tub of Cool Whip
1 bottle of Magic Shell

Bake the Brownies according to the instructions in a 13x9 pan. This will give your ice cream cake a thin crust. Let the brownies cool, at least to room temperature. I put the pan in the refrigerator for thirty minutes. I also put the ice cream in the refrigerator at this time as well so that it would soften. Set your timer on your phone so you won't forget while you go back to Pinterest to pin Halloween costumes even though it's not quite August. After thirty minutes, take out the brownie pan and ice cream. Pour the caramel ice cream topping on the brownie crust. Then scoop out the ice cream over the caramel and spread with a spatula. Chop your Snickers bits with a knife (only if you prefer them that way) and sprinkle them over the ice cream. Spread the cool whip over the snickers. Pour the Magic Shell over the Cool Whip. Put the whole thing in the freezer. Some directions say two hours. I say over night. Let those flavors meld together. Then let it sit out on the counter at least twenty minutes before trying to cut it. But just so you know, no matter how you cut it, it's gonna fall apart. Don't worry, people will eat it anyway.

This is an after picture on some really fine China (Dixie brand). It looks a little on the sloppy side. This didn't stop the Fourth of July party goers from slicing it up and devouring it in less than ten minutes. I served it to four people, went back in the house for more, and it was gone.

Your Welcome. Insert fist bump and emoji hands here.

Gluten Free Gingerbread is not scary

My oldest went gluten free about two months ago and it's been a mostly positive experience. It sucks that she can't eat her regular corn dogs and chicken strips at her favorite restaurants, but she has been requesting to take salads in her lunch. I'll call it like I see it and say that's a win. I've been gluten free since 2002, grain free/paleo since 2011, so this wasn't the hardest transition in the book. We had to buy things like GF oreos and cornflakes (Kellogg's is not GF), and we had to learn to like things like corn tortillas and settle for Fritos at snack shack. All in all it's been a great experience.

Until her second grade class decided to make gingerbread houses for the Christmas party. Making a need for things like gingerbread cookies (scary) and GF graham crackers (remotely scary).

I knew there were GF graham crackers available, I found mine at Whole Foods. They are about four dollars a box, but that is totally worth it so I don't have to make them from scratch. I found mine at Whole Foods, you can also get them on Amazon, here. They are good and Caitlin loved them. So the GF graham crackers were bought, but then what about actual ginger bread cookies?

Pinterest to the rescue. I have a GF board, and I pin all kinds of goodies and real food to it when I'm in the neighborhood. I just did a search for GF gingerbread and found this easy recipe from Nicole Ritchie. Yes, Nicole Ritchie. Is it bad that I thought, "Well hell, if Nicole can make them so can I"?. The recipe is super simple, even the boiling of the molasses and the butter on the stove. I promise, if I can do it, so can you. And the boiling part took less time than the cooling to room temp part.

Once the dough was chilled and ready to roll it was sturdy, much sturdier than any gluten free sugar cookie I've made. The dough held well and was easy to cut out, and they are a quick bake. Eight minutes tops. I chilled my dough overnight because I mixed it so late on Tuesday, that a two hour chill was putting us close to bath time. If you decide to chill overnight, please, let your dough sit on the counter for a good twenty minutes before you try to roll it out. You will break a nail, if not your hand. It hardens up real good. Almost too good.

Nicole Richie’s Gluten-Free Gingerbread Cookies
2½ cups gluten-free baking flour ( I used Pamela's)
1½ tsp. baking soda
½ tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 cup molasses (it's by the pancake syrup)
½ cup solid shortening (I used butter because I didn't have shortening, it was fine.)

1. In a large bowl, combine flour, baking soda, salt, ginger and cinnamon. Set aside.
2. In a small saucepan over medium-high heat, combine molasses and shortening and bring to a boil. Remove from heat and cool to room temperature.
3. Stir the dry ingredients into the cooled molasses/shortening mixture until a thick dough forms. Cover and refrigerate until completely chilled, at least 2 hours. **I chilled overnight.
4. Preheat oven to 375 degrees. Turn out dough onto a well-floured surface, roll to about ¼-inch thick and cut out shapes using cookie cutters. Place on cookie sheet and bake for about 8 minutes, or slightly less if you like your gingerbread soft.

**Notes from me: if you have dairy issues, try Earth Balance shortening. It works really well in GF baking. 

See, gluten free gingerbread is not scary. I totally thought it was scary before I tried to do it. It just seems like one of those kinds of things that require days and hours in the kitchen. Nope, just some molasses, butter, and a rolling pin. I promise, If I can do this, SO CAN YOU. It's not scary, it's delicious.

Enjoy, and happy GF eating.

The prettiest little Paleo muffin

This is not a sponsored post. This is just something I wanted to share.
I just love happy accidents when I bake. It's a lot better than the latter, and let's be honest, I have lots of accidents when I bake. Especially when I'm trying my hand at something grain free or Paleo. Working with nut flours or coconut flours can get really ugly if you don't have the right ingredients. Lucky for me, this time when I tried to substitute ingredients it worked out great.
I got Danielle Walker's Against All Grain cookbook for Christmas. My mom had bought it a few months before, and I had taken full advantage of borrowing it. I spent New Year's Night tagging the book on dishes and baked goods I wanted to try. I had already discovered that her Real Deal Chocolate Chip cookies are the real deal, so I was eager to try something else. Since it was the end of the holiday season, I had an extra can of pumpkin laying around, so I decided to make her pumpkin muffins (without the chocolate chips). They were good, and texture wise felt like honest to goodness baked good. Then I tried her banana bread and that was a disaster, I forgot baking soda, but added it at the end, then I didn't cook them long enough, then too long, and I was about to throw in the towel, when...
The Hubbs cleaned out our pantry and discovered four little cups of natural apple sauce. When he asked if he should toss them, I said no, checked the dates and decided to try the Against All Grain pumpkin muffins again, but this time with apple sauce. 

I was nervous, but Oh, Em, Gee, they were delicious. I tweaked the spices a little and by using apple sauce instead of pumpkin, they yielded the apple cinnamon combo I had missed all season. That is not to take away from my Mom's Paleo Apple Crumble, but there is just something about a muffin!
These only take twenty five minutes to bake and are delicious warm, especially if you can spread grass fed butter (paleo staple) on them.
I take zero credit for this recipe. This is just a happy little accident that I have been celebrating everyday. Ok, twice a day.


Apple Cinnamon Paleo Muffins sugar/dairy/grain free contains nuts **adapted from Spice Pumpkin Muffins/Against All Grain
Preheat oven to 350 Grease your muffin pan with coconut oil or use liners
2 cups blanched almond flour 3 TBL spoons coconut flour 1 tsp baking soda 1 1/2 tsp cinnamon 1/4 tsp salt 1 cup (8 oz) unsweetened applesauce 1/3 cup maple syrup 2 large eggs room temp 2 TBL spoons melted coconut oil 1 tsp pure vanilla extract (optional 2 TBL spoons chopped nuts)
Combine all your dry ingredients, whisk together, and set aside. Combine all your wet ingredients, making sure your melted coconut oil has cooled. Once your wet ingredients are well blended, add your dry ingredients, a little at a time until combined. Fill each cup of the muffin tin 2/3 of the way full. Bake 25 minutes until a toothpick comes out clean.
Notes: Depending on your brand of applesauce, you muffins could come out sweeter. I found that organic applesauce yielded sweeter muffins. If you are paleo but have no issue with soy, Coconut Spray can be used. You can find it at Whole Foods and it's like Pam but Coconut Oil.
These stay fresh for up to five days refrigerated. If they last that long. Both kids love these!

Mom's Paleo Pumpkin Crumble {It's Fall y'all}

Last Fall I spent a good amount of time looking for a pumpkin recipe that would deliver all the comforts of fall.  I had been on my diet for about eight months and was pretty sure Thanksgiving was going to be a total bust on this new grain free/sugar free/dairy free diet.  It wasn't so bad, but nothing tasted like fall, or pumpkins, or comfort.  No big deal, but I missed all of that fall pumpkin pie spiced goodness.
This year I'm not going to have to watch everyone eat pumpkin pie from the sidelines.  This year I have a Paleo version made just for me by my Mama.  Yup, Mama Linda has done it again, and has come up with a delicious pumpkin crumble that will make you say, "I can't believe it's not Paleo".  This recipe is a hybrid of two recipes in Practical Paleo; Pumpkin Pie Custard (page 404) and Fresh Blue Berry Crumble (page 406).  I'll also include some notes from my Mom about what she will do differently the next time she makes this.  In addition, my daughter Caitlin, loves this crumble.  I hate to break the news that it has no real sugar or dairy in it!
Mom's Paleo Pumpkin Crumble

Adapted from Practical Paleo

For the Pumpkin Custard

1 c. canned or fresh pumpkin Mom used canned

2 eggs

1/4 c. maple syrup grade b is best, Mom used regular

1 tsp pure vanilla extract

1 c. full fat coconut milk unsweetened Mom used Thai Kitchen in a can

pinch of sea salt

1 tsp. pumpkin pie spice Mom used McCormick

For the Crumble

1 c. almond meal/almond flour

1/4 c. melted coconut oil, ghee Mom used coconut oil

2 TBL spoon maple syrup

1/4 tsp cinnamon

2 pinches sea salt

In a bowl combine the pumpkin, eggs, maple syrup, vanilla, and coconut milk.  Add pumpkin pie spice and sea salt, mix well.  In another bowl combine the almond meal, melted coconut oil, maple syrup, cinnamon, and sea salt.  Set aside.  Use coconut oil to grease a pie pan, tart pan, or casserole dish, then pour in your pumpkin custard.

First Note from Mom:

The first time she made this she poured the custard into a pie dish and then topped it with the crumble. The crumble sank in many spots of the custard.  While it didn't tasted bad, it made it a little soggy. The crumble that stayed on the top of the custard was crisp and delicious, so Mom suggests the following step:

Place the custard into a 350 degree oven for about 10 minutes to let the custard set a little.  Once it's set, take it out and cover the custard with the crumble topping.  Then return to the oven for 30 to 40 minutes until the crumble topping is starting to brown and the custard is beginning to crack.

That's it.  It's really easy just like the Apple Crumble and it's so delicious.  Let me know if you make this.  I'd love to hear if you did anything different to make it your own.  As I publish this post I'm testing some more Paleo recipes I found on line.  Let's just say not all recipes are as successful as this one.  Paleo baking is ALWAYS an adventure. 

Mom's Paleo Apple Crumble

Last week on Instagram I posted this:

And wouldn't you know, there were peeps out there that wanted the recipe.  Which always surprises me since I'm a firm believer that the food I eat is boring and drab.  I eat twigs and berries.  I eat clean, and grain free, and sugar free.  Why would anyone be interested?
Well you were, and thankfully my mom, who started Paleo the 2nd week in July, has been on culinary adventure with the Paleo diet.  This is great for me, because I rarely have the time or the energy to test recipes that are foreign to me.  But mom, in her leisure, does.  And as if I didn't love her enough already, she then goes on to make delicious deserts like Apple Crumble that make me love food again.
As a side note, I super proud of my mama who took my advice and started the Paleo diet to help with her diabetes.  So far she is down to only one insulin shot a day, and she has lost 15 pounds.  Food heals friends, I'm telling you!
This recipe I'm sharing is originally from the book Practical Paleo.  I bought it from Amazon, and it not only has delicious recipes that are easy, but it has lots of info on how to heal your body with food.  If you've been on a long journey with diabetes, digestive issues, or any type of auto immune issues, this book could really help.  And just so we are clear, they are not sponsoring this post in any way shape or form.  I'm just happy to be eating things like this Apple Crumble.  If you have the book, or buy it in the future, this recipe can be found on page 406, as Fresh Blueberry Crumble.
Mom's Paleo Apple Crisp
6 medium apples, peeled and sliced (Mom used Granny Smith) Juice of one lemon 1 cup Almond Flour 1/4 cup coconut oil melted 2 TBL maple syrup 1/4 tsp cinnamon 2 pinches of sea salt
Peel and slice your apples, coat them with lemon juice to keep them from browning.  Once coated layer them in the bottom of a 9x11 baking dish.  In a bowl combine the almond flour, coconut oil, maple syrup, cinnamon, and sea salt, until it resembles a crumble.  Sprinkle crumble over the apples, and place in a 375 degree oven for 30 to 40 minutes, Mom says in her oven it only takes 30 minutes.
Enjoy and let me know if you try it. I'm pretty sure I'm going to be eating this all season!

GD it's GFree! CranberryWhiteChocoChipCookies!

When I think of Thanksgiving I think about turkeys that you draw using your hand, pilgrims in funny hats and cranberries.  For some reason cranberries remind me more of Thanksgiving than Christmas, so I was really set and focused to find something cranberry to enjoy for Thanksgiving this year.

Not all gluten free cookie mixes produce good edible gluten free cookies.  If you bake gluten free, then you probably already know this.  I'm always looking for new mixes, since baking is not something I always have the time to do, especially if it's from scratch.  The easier the recipe the faster I can enjoy gluten free goodness.

Imagine my surprise at the Hodgson Mill Gluten Free Cookie Mix.  Yes, out of a box, and no they are not paying me to blog this.  They have no idea I exist, and I have my mother in law to thank for introducing me to them.  My mother in law comes to visit us and the kids every Sunday like clock work, and she always brings goodies.  Stickers for the girls and gluten free baking mixes for me.  I'm being honest when I tell you that I have like 7 of these cookie mixes in my pantry.  That being said, I have challenged myself to come up with interesting new cookies that are gluten free and very easy to make.  Gluten Free and Easy?  It's like a dream!

Now here is the incredibly easy part... All you need is this...

And one egg... Not pictured.  Also the vanilla is actually standing on Crisco... Yes, Crisco!  It's gluten free!  So, it's not the best thing for you, but in moderation, right?  All you have to do is follow the directions on the back, and add 1/2 cup white chocolate chip cookies and 3/4 cup Craisins.  That's it.  Even better you could add whatever you want, in any combination.  Endless goodness!

I really enjoyed these cookies.  They were everything I wanted to have just in time for Turkey Day.  Now that I'm inspired I found a great cranberry orange muffin recipe, that uses leftover cranberry sauce, AND am going to try gluten free cranberry scones.  Wish me luck... Adventures in gluten free baking are fun and unpredictable.  I'll keep you posted.

Happy Blogging,

Megan

To learn more about Hodgson Mill's Gluten Free Baking Mixes, CLICK HERE.

Insta-Saturday

Today the Crutchfields tried something new.  We went out on a limb, on the coldest day in Fresno so far this fall, and decided that today we should Family Tailgate.

If you know about our Bulldog tailgating then you know, my Hubby goes and secures a spot 6-7 hours prior to game time.  Many times he is there for a few hours, alone, with just him, the grill and some Bud Lights.  Not today, us girls joined.  It was fabulous.  The girls were great, even with freezing iceberg hands, and just nature and people watching as their entertainment.  John and I were both relieved and excited.  Looks like more Bulldog tailgates are in our future.  Caitlin has decided that tailgates are the place to be.  She was NOT ready to go home, and wanted to stay longer... Looks like Daddy has a new tailgate buddy... Like father like daughter!

John and his girls.  Tailgaters and Bulldog die hards in the making!

This weekend we also re-introduced the tiny baby tree... I will blog this story, in it's entirety, later.  However, I will leave you with this:  Caitlin begged for this tree 2 Christmases ago.  Begged for this "tiny baby tree".   She could not be bribed with any other tree.  She insisted on the "tiny baby tree from Target". 

She's not ready for her close-up, but her tree is all decked out!

Also one of the greatest things about football season, are those nights I stay home with the girls.  My mom comes over and it's girls night in!  Mom lets me get some time on the computer (like now) and TV (something non animated), and sometimes the time to bake.  Tonight I give you gluten free banana chocolate chip muffins.  They are an adaptation of a "regular" recipe made with love using Jules Gluten Free Flour... Surely a blog about those will follow, because I'm in love with them!  They are delish!  Delish, in a "lets have muffin babies" kind of way!

Yummy gluten free goodness!  Even my Mom said so!

These are the Saturdays that remind me why we work so hard at this life.  To cherish those moments that aren't about what we want, but what we have.  Moments that remind me that I'm doing something right just living in the moment... These moments.

She will never say no to chocolate chips.

Happy Blogging,

Megan

This post was inspired by InstaFriday at www.liferearranged.com

 

GD it's GFree! Pumpkin Chocolate Chip Muffins!

Got to love my mother-in-law and her generosity.  Almost every Sunday she brings 2 gluten free box mixes with her.  If you have bought GF mixes before then you know they aren't cheap.  Now, these bad boys are filling up the pantry quick, so I'm trying to find recipes to adapt... With GF baking this can go one of two ways, and in my case the only way my baking goes is usually to the garbage...

To get started I used a box of King Arthur Flour GF muffin mix.  I've seen them at Von's, Savemart, and WinCo here in Fresno.  They most likely have them at Whole Foods as well.

This is what the box looks like.

I made these muffins twice, once with not enough pumpkin and pumpkin spice, and a second time that made them taste like the Halloween treats I used to remember.  As a special request to my lovely chocoholic, I added chocolate chips, and I must say, it was a great addition.  Chocolate makes EVERYTHING taste better, and with GF baking, it makes GF a little more decadent.  Like we are eating something off the "grid". 

So if you have to do some GF baking this month, or even next month for Thanksgiving, or if you know someone who has to eat GF, enjoy or share this recipe.  As you may have figured out, I don't bake or cook if there are too many steps, ingredients, or if the whole thing is too complicated.  Also if it requires kitchen equipment out of my league of expertise, because I still have a food processor in my pantry, that is an unopened wedding gift.  What can I say, these days, the easier the better.  Have fun, enjoy, and Happy Pumpkin Season!!!

Happy Blogging (and eating),

Megan

Super Easy and Totally Delish GF Pumpkin Muffins

PS:  They are from a box mix!

1 Box King Arthur Flour GF Muffin Mix

3 Eggs

3/4 cup Canned Pumpkin (Plain with no sweeteners I used Libby's)

1/4 cup milk

1 tsp. Pumpkin Pie Spice (I used McCormick)

1 cup Chocolate chips (totally optional)

Preheat oven 375.  Line muffin pan with liners, and spray with cooking spray (I use Vons brand)  Using an electric mixer, mix eggs, pumpkin, and spice in a bowl.  Blend well.  Next add the muffin mix batter, and continue to mix well with hand mixer.  Batter will be thick.  Add milk to thin the batter, and mix for another minute.  Add the chocolate chips here if you are adding them.  Fill muffin liners with 1/4 cup of mix.  Bake for 20 min at 375.  Yield approx 16 muffins.

Side Note:  These would taste great with cream cheese frosting with or without the chocolate chips.  It depends on how fancy you want to get. 

GD, It's G-Free! Nutella+RiceCrispies=Magic

I realized that I'm late to the Nutella is magical party.  I guess I was just lazy about checking and double checking to see if Nutella is gluten free.  Well after a quick Google search, I find that it is.  Well hot damn!  So on my next trip to spend unheard of amounts of American dollars on such staples as milk, cheese, and of course Quaker Granola bars, I added Nutella to the shopping cart. 

So now what?  Well I also just happened to have a box of GF Crispy brown rice by Erewhon.  A GF version of the old snap, crackle, and pop standby.  I get Erewhon at Whole Foods.  They work great.  So great in fact that my brother-in-law nicknamed my regular GF Rice Crispies, Crack.  True story. 

Now, I'm aware that there are new GF Rice Krispies on the market.  I even saw them at WinCo.  Let me, let you in on the joke that is being played on all us GF-ers.  They aren't the same recipe.  They are in fact the new and improved Gluten Free Rice Krispies made with Brown Rice.  In other words, Ewehorn's Crispy Brown Rice, but with a familiar name, a fancy logo and a fancier price.  I'm sure they taste great, but I'm a little disappointed.  If you are going to make your product available to the GF community, why not revamp the old stand by and not change the entire product.  I want the Snap, Crackle and Pop of my childhood!  Not their impostor half brothers.  Oops sorry, product tangent!

Whatever you decide.  MAKE THESE!!!  TODAY!  They are delish.  Whether you are GF or not.  They are a dream.  As a side note I didn't make the delish topping.  I thought it was a little much for me... But hey, indulge.

Happy Blogging (and eating GFree!),

Megan

Nutella Rice Krispies Treats

adapted for GD/GFree from www.livlifetoo.blogspot.com (visit this blog. It's got more incredible deliciousness)

Treats:

6 cups GF Rice Krispies (or 3 cups Rice Krispies and 3 cups Chocolate Puffed Rice) OR the brand of your choice
1 bag (10.5-oz) miniature marshmallows - I use Jet Puff
¼ cup (2 ounces) unsalted butter - I used salted - my baker friends can tell me why or why not

generous 1 cup Nutella - very generous
 

Topping:

1 cup Nutella

1 1/2 cups chopped chocolate

1 Tbs trans-fat free shortening - for GF-ers you can use Earth Balance

Measure the cereal into a large mixing bowl and set aside. Spray this bowl with cooking spray.  You will be so happy you did. 

Melt the marshmallows and butter together in a medium saucepan over medium heat.  Add the Nutella and stir until combined.  Pour the melted marshmallow mixture over the cereal stirring well to evenly coat the cereal.

When I read this I thought - Microwave only is how I roll.  So I made mine in the microwave.  Here is why this was not the best way to make these... After you microwave the butter and marshmallows and add the Nutella, the Nutella will cause the marshmallows to cool - FAST.  So it's not easy to stir and it's uneven.  Even worse if you think that putting the bowl back in the microwave is the solution, you will be sadly mistaken.  The microwave causes Nutella to become stickier than it already is.  I was able to salvage mine, but wanted you to know ahead of time, in case you roll microwave style like me...

Pour into the prepared pan and use a small buttered piece of waxed paper or the back of a spoon sprayed with cooking spray to press evenly into pan.

I used a glass Pyrex lined with foil and sprayed it with cooking spray.  I use the Vons/Safeway brand, with no problems.  That way when the squares are set and cooled you can just pop out the foil and cut on a cutting board.  Of course I never do this, I leave them in the pan and cut whatever shape I desire. Usually it's the quarter of the pan

In a small sauce pan melt the remaining 1 cup of Nutella, shortening and chopped chocolate over medium/medium low heat.  When the chocolate has melted and the mixture is smooth, pour over the cereal mixture.  Gently spread the chocolate topping evenly across the top of the krispies.

I didn't do this last frosting stuff.  So if you do - let me know how it goes.

Allow the chocolate to set, then cut into squares and serve