Category Archives: Recipes

A Little Babycakes Magic!

Rainy days are the perfect type of days to curl up on the couch with a good book or to watch a movie, however I am one that can’t sit around. I was in the mood to bake and had not baked or cooked any new recipe yet, so it seemed to be the perfect day (last Thursday) to take out my new Babycakes cookbook and get to work.

A quick run to the local Whole Foods and I was ready to go! I literally had been waiting months to bake something out of this cookbook. So many of  the recipes look so good, but the cover girls (donuts, what they call them in the book) seemed like the perfect thing to bake. This was not only a new recipe for me to bake, but was the first time I ever bake donuts before. I had so much fun with it!!

While the recipe calls for a large amount of ingredients the recipe itself is not hard at all. Not realizing it I  just used garbanzo bean flour when the recipe called for garbanzo and fava bean flour. I later discovered this was the wrong flour, opps! Well despite this unintentional alteration I thought they came out great! When my mom walked in from work she said it’s “like Dunkin Donuts in here”, because I made an assortment of flavors! Of course mine were much better! Below is the recipe.

Plain Cake Donuts
1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
1 cup of vegan sugar ( I used evaporated cane juice)
3/4 white or brown rice flour
1/3 c. garbanzo and fava bean flour 
1/2 c. potato starch
1/4 c. arrowroot
1 1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/2 tsp. salt
1/8 tsp. baking soda
6 tsp. of unsweetened apple sauce
1/4 c. vanilla
1/2 c. hot water

Preheat the oven to 325*. Brush 2 six-mold donut trays with coconut oil and set aside. In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil applesauce, vanilla and hot water and continue mixing with a rubber spatula just until the ingredients are combine. Using a melon baller or tablespoon, drop 2 1/2 tbsp of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.

Bake for 8 minutes, rotate, and continue to bake until the donuts are golden brown, about 7 minutes more. Let cool in molds for 5 minutes if sprinkling with topping such as cinnamon sugar, or 15 minutes if using glaze or icing. Run knife around the donut molds, lift them out, and place them on baking sheet. Coat them in your choice of toppings.

Toppings

Cinnamon Sugar
3/4 c. vegan sugar
2 tsp. ground cinnamon

Whisk together. (Makes enough of 12 donuts)

Vanilla Sugar Glaze
3 cups of vegan powdered sugar ( I used a little less)
1/3 c hot water
1tsp. vanilla extract

In small bowl, combine powdered sugar, hot water and vanilla, whisk briskly. If the glaze is too thick, add warm water one tbsp at a time until the icing reaches a thick yet slight runny consistency. If it becomes too runny add more powered sugar

Sugar Sweeten Chocolate Dipping Sauce
1 c. Vegan gluten-free chocolate chips or your favorite chocolate bar
2 tbsp. melted refined coconut oil or canola oil
1/2 tsp kosher salt

In Microwave: Place chocolate chips in small microwave safe bowl. Heat on 50 % power for 30 seconds.  Stir and continue heating on 15 second intervals until chocolate is melted. Add oil and salt, stir until thoroughly combined.

It is so nice to be able to make my own Babycakes magic, but I am super excited to visit their newest location in Downtown Disney, when my family heads down to Orlando for a family vacation!!

Memorial Day BBQ: Gluten-free Style

Yesterday my family and I had a BBQ, and we once again enjoyed a delicious meal. Among the menu was BBQ chicken and ribs. Traditionally we use FunniBonz BBQ sauce for the marinade, however I decided to try out a new recipe from my Cooking for Isaiah Cookbook.

I made Penny’s sticky pineapple-brown sugar BBQ ribs/ pineapple-brown sugar BBQ sauce. After making the ribs, I used some of the BBQ sauce to marinade my chicken, since I don’t eat ribs. (Note:I doubled the recipe, however I did not double hot sauce)

Here is what you will need to make the sauce:
1 (8 oz) can of crushed pineapple in juice
2 cups of ketchup
1/4 c. Worcestershire sauce
1/4 c. Louisiana-style hot sauce, such as Frank’s RedHot, or to taste
1/4c. Apple cider vinegar
2 tbsp honey
2 tsp Dijon mustard
1/4 c. water
1/2 cup packed light brown sugar
1 tsp ground ginger
salt and pepper ( I did not add this)

In a medium bowl combine all ingredients; bring to boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and pepper if desired. Let cool

Ribs:

2 racks pork spareribs (about 4 lbs)
Salt and Pepper
4 cups Pineapple- brown sugar BBQ sauce

Season the ribs all over with salt and pepper. Place ribs and about 3 cups of BBQ sauce in a jumbo resealable plastic bag. Cover and refrigerate for at least 1 hour or overnight.

Preheat oven to 300*. Line two baking sheets with aluminum foil. Place ribs on prepared baking sheet, meaty side up. Roast, basting occasionally with the remaining 1 cup of BBQ sauce, until tender, about 2 hours. Let cool for 5 minutes. Cut into individual ribs.

Everyone enjoyed the ribs. They were tender and the meat fell right off the bone. While they enjoyed ribs I enjoyed some BBQ chicken. I really enjoyed the pineapple- brown sugar BBQ sauce. It was sweet and had a little “kick” to it. Just the way I love my BBQ sauce (I’m not a huge fan of spicy foods)!

The “Unofficial” Start of Summer!

I hope everyone is having a fabulous Memorial day weekend! Friday night was so much fun. We tailgated before the game with our family and friends, and enjoyed many GF dishes. My parents even bought a small grill that we used as a dedicated GF grill. I enjoyed, watermelon, BBQ chicken, GF pasta salad (homemade), and I even made a new GF dessert with my Grandma!

Back in April my Grandma found a new recipe called Puffed-rice bars with peanut butter and chocolate, on the Martha Stewart website. She thought this would be a great recipe to try out when they came to visit. Since they are up visiting from FL, we made these treats for our tailgate party. They were a big hit (as expected, who does not like PB and chocolate?!).In fact, I almost did not get to try one because everyone loved them so much. They were yummy! I like to think of them as a “doctored” up rice crispy bar. My cousin even made them the next day for a BBQ, and she just told me they were a “hit.”

Puffed-rice Bars with Peanut Butter and Chocolate
GF cooking spray
3 Tbsp of Butter (we used Earth Balance)
1 package of marshmallows (American Choice are Labeled GF)
1/3 c. of peanut butter, preferably natural ( We used the Peanut Butter Co. – Smooth Operator)
1/2 tsp of coarse salt
6 cups of GF puffed rice cereal ( We used Rice Chex)
1 package of semisweet chocolate chips ( Ghirardelli is GF)
1/4 cup of chopped, roasted peanuts (optional)

Spray an 8-inch square pan. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium heat, stirring, until melted, about 4 minutes. Add cereal and stir to combine. With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.

Note: We made a few changes from the original recipe. Since I did not know of any mini marshmallows that were GF, we used 1 package of the regular size marshmallows. Also since I am not the biggest fan of peanuts, we just drizzled the top with chocolate.

This weekend has been all about food in the Clifford household, so I have a lot to share with you this week. Stay tuned, and have a great day! I hope everyone enjoys their family and friends. We are having another BBQ, and majority of the items are GF!! Thank you to all the men and woman who have served and who are serving our country.

A Meal Both Kids & Adults will Enjoy!

The other night, I was craving chicken fingers and fries. Luckily I had all the ingredients to make the meal. It is such a simple meal, and I love that it was homemade rather then processed. Though I enjoyed it, I thought my chicken was a little bland. If you want to make chicken fingers with more flavor, I would suggest using my garlic chicken recipe (both kids and adults love it!)

Here’s what you will need to make chicken fingers:
1 chicken breast
1 egg
GF bread crumbs ( I used Gillian’s Gluten Free Bread Crumbs )

For french fries:
1 potato
olive oil or canola oil
salt

Note: Amounts vary depending on how many people you are serving.

Cut chicken into strips. Dip chicken in egg batter, then roll in bread crumbs (Note: If making garlic chicken fingers, follow that recipe as directed). Set aside. To make french fries slice vertically. Place fries in bowl and coat lightly with oil. Place potatoes on greased cookie sheet. Sprinkle with salt if desired. Place in oven and cook until brown, at times turning the fries. Half way through cooking the fries, place chicken in the oven and cook for about 20 minutes.

English Muffin Pizza

I love everything about Rudi’s gluten-free, not to mention their breads are simply out of this world! I was super excited when I read their blog today, and found out that their new pizza crust will be available in stores by the end of April! I can only imagine it will be great! Ironically, I made English muffin pizza using Joan’s English muffins tonight.

With the workload increasing I am finding myself turning to meals that are quick to prepare, yet are still delicious.This meal is simple and took me literally 15 minutes to prepare.

Here is what you will need:
1 GF English muffin
Marinara or Tomato Sauce ( Homemade or Rao’s is GF)
Mozzarella Cheese ( I use  Rice Lactose Free Mozzarella Shreds)

Heat sauce on stove in sauce pan (or microwave). Then place English muffin in microwave to defrost. Slice open and place in oven until lightly browned. Note: I normally put it in the oven when making pizza, however, since I had class I put the English muffin in my toaster until lightly browned. It worked perfectly, and took half the time. Remove english muffin and place sauce on top and top with cheese. Place English muffin in oven on broil until cheese is melted. ( about 5 minutes)

Become Determined!

Since going GF my mom and I have figured out how to successfully adapt many of my favorite meals, while others we are still working on. One meal I really enjoyed before going GF was French Dipped Sandwiches. The only problem was many of the ingredients contained gluten and we didn’t know the proper substitutes. Recently, I have been determined to figure out how I could enjoy a French Dipped Sandwich once again. With a little help from my mom and a trip to our localWhole Foods we were able to make this meal possible. This recipe is easy to make and requires little effort, since the meat cooks in a crock pot. Below are the ingredients you will need:


Rump Roast
16 oz of >Pacific Natural Foods French Onion Soup
16 oz of Pacific Natural Foods Beef Broth
1 Can of gluten-free beer (we used Redbridge)
Gluten-free roll/ baguette

Trim the meat before placing it in crock pot. Cook on low setting for 8 hours. Before serving slice and heat bread in the oven. When serving place some of the broth in a small dish for dipping. Note: For my sandwich I used a piece of Wild Flours’baguette. The bread was really good, and worked great when making this sandwich.Joan’s Great Bakes Italian bread would also work well too!

Though the other members in my family enjoyed their sandwich on gluten-containing bread, we all thought the meal came out great; I know I am looking forward to leftovers! It makes me so happy that I want to try out old recipes once again. The more successes, the more variety I will have to choose from! I know that it can be daunting (especially when you are newly diagnosed), but I challenge you to grab some of your favorite recipes and adapt them to fit your dietary needs. Once you learn how to adapt (and trust me I am still learning), you will find the possibilities are endless. Take a chance, and remember; if at first you don’t succeed, try, try again! Best of Luck

Nothing Like Mom’s Meatloaf!

Before it’s time to head back to school I always have a list of meals lined up to cook. Mom’s meatloaf is one of those meals. Only this time I made it! We did have to make some modifications from the original, since the recipe calls for breadcrumbs. My mom also likes to add some oatmeal, so we now use certified gluten free oats. ( If you avoid oats – the recipe is still delicious without.)

This recipe originally came from the Crockery Cookery, and has been a favorite of both my brother and I since we were little.

Mom’s Meatloaf

2 beaten eggs
3/4 c. milk ( regular or non-dairy)
2/3 c. fine dry bread crumbs ( I use Gillians)
1/4 c. gluten free oats ( I use Bob Red Mill)
2 tbsp. grated onion
1 tsp. salt
1/2 tsp. ground sage
1 1/2 lbs. ground beef

Sauce:
1/4 cup Ketchup ( Heinz and Annie’s Natural are GF)
2 tbsp. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg

Combine eggs with milk, bread crumbs, oatmeal, onions, salt, sage, and meat. Mix well and shape into 9×5 rectangle or oval. Carefully place in  crock pot. Cook on low for 5-6 hours. Combine sauce ingredients in small bowl; pour over meat. Cover and cook on high for 15 minutes longer. Slice and serve warm.This meatloaf is also great cold the next day onsandwich bread!

Follow Up: Martha Stewart’s Flourless Double-Chocolate Pecan Cookies

I really enjoyed watching the Martha Stewart show yesterday. I especially enjoyed watching the show with my mom, since she had a snow day! My mom loves cookies and chocolate ( I am so not my mother’s daughter in this sense), so as soon as she saw the cookies that Martha and Elizabeth were making she wanted to make them.The cookies seemed very easy to make, so since we had all the ingredients in the house I decided to whip them up!

I haven’t tried these cookies yet, but both my mom and dad had them (not GF) and loved them. If you are looking to make a cookie thats quick and easy  this weekend (whether you are GF or not), this is the recipe for you!