Gluten Free Angel Cookies (aka Snickerdoodles)

I found this recipe HERE at www.lynnskitchenadventures.com. It is a fun find for me because I have always  loved to make gluten filled snickerdoodles and this seems to be a good substitute for my gluten free girls. I made a few changes to her recipe to include the sugar cinnamon mixture for rolling them in before baking.  Also I had a box of gluten free flour that I used instead of the separate flours that the original recipe called for.  The recipe below reflects my changes. 

(photo courtesy of Lynnskitchenadventures.com)

Gluten Free Angel Cookies

1/2 cup butter, softened

1/2 cup shortening

1/2 cup sugar
1/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 3/4 gluten free all purpose flour
1/4 cup cornstarch

1/2 teaspoon xanthan gum

1 teaspoon cream of tartar

3/4 teaspoon baking soda

 1/2 teaspoon salt

cinnamon and sugar mix for rolling cookies in before baking

1. Heat oven to 350 degrees.

2.In mixing bowl beat together butter, shortening, 1/2 cup + 1/3 cup sugar, and brown sugar.

3.Add egg and vanilla.

4.In a separate bowl combine flours, cornstarch, xanthan gum, cream of tartar, baking soda, and salt. Add to butter sugar mixture and mix well.

5.Shape about 1 tablespoon of batter into a ball and roll in cinnamon/sugar. I used my cookie scoop and then dropped them into sugar mixture and it worked great.

6.Place on cookie sheet and bake for 9-11 minutes. 9 minutes for a softer cookie and a little longer for a crisper cookie.

New GF Pasta and Smith's

 

I am always on the hunt for new gluten free products on my grocery store shelves.  I was excited to find these Kroger brand gf spaghetti noodles for under 3 dollars at my nearby Smith's store.  They are a corn and rice noodle which tastes far better than many others we have tried.  I don't shop Walmart very often, but I do make a trip there specifically for their brand of gf noodles.  Now I will have one less reason to ever go there:)  I am loving all the gf products that are now being stocked on the shelves at my Smith's store.  Things are so much more readily available now then they were 5yrs ago when we started our gluten free journey.  Thank goodness!

Oven Baked Tacos

(photo courtesy of blogchef.net)



Several of my friends have raved about doing tacos this way so I thought we would give it a try.  I've never been the biggest fan of a meat taco, but this filling mixture is amazing!  Not only does it combine the meat and beans but I loved adding in my own seasonings rather than a package mix.  I would definitely recommend using the stand and stuff style of taco shells that are flat on the bottom as the cheaper round ones don't line up as well in the pan.  This is a great way to have all the tacos hot and ready so I don't have to be a short order cook and prepare each persons meal one at a time.  We will be making this again soon!  I used this recipe found HERE at blogchef.net.

Ingredients:

2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole

Step 1: Preheat the oven to 400 degrees. In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.


Step 2: In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.

Step 3: Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.

(Makes 8-10 Servings)

Gluten Free Yellow Cake

We were having a lazy Sunday afternoon when my girls decided it would be a great day to make a cake.  The only problem was that we didn't have a gluten free cake mix in the pantry.  So what to do?  I haven't always had the best of luck baking gluten free goodies from scratch.  I did have a box of Gluten Free Pantry All Purpose Flour so I felt I might have a chance.   

I googled gluten free cake mix recipes and found THIS one on allrecipes.com. 

I was surprised to see mayo on the ingredient list but the picture of a perfect looking cupcake made me want to give it a try.  I must say that it turned out great.  Maybe even better than great!  In fact, I also made another store bought gluten filled box cake for the rest of the family and even I couldn't tell the difference.  I like this recipe because it filled a 9x13 pan.  Most boxed gf mixes are only enough for an 8x8 pan.  I've included my own pictures to show just how lovely it really was.  I used Pillsbury's Funfetti frosting on top. 

1 1/2 cups white rice flour (I used 2 1/4 cup Gluten Free Pantry All Purpose flour instead of the 2 listed flours)
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xantham gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans. (I used a glass 9x13 glass dish.)

2.Mix the white rice flour, tapioca flour (this is where I used my all purpose flour instead), salt, baking soda, baking powder and xanthan gum together and set aside.

3.Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4.Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Marshmallow Caramel Popcorn

This is a quick and easy way to make a fun and tasty treat. Using the microwave to cook the topping made for easy clean up.

(photo and recipe found HERE)

 

1/2 c. brown sugar
1/2 c. butter
9-10 marshmallows (I used half a bag of miniature)
12 c. popcorn (I did 1 batch of air popped)

Microwave brown sugar and butter for 2 minutes.  Stir in marshmallows.   Microwave until melted and a bit bubbly, 2 minutes or more.  Pour over popcorn.  I definitely recommend doubling the recipe as it will disappear quick!

 

Eleanors Bake Shop

 

We are lucky to live close to this bakery that offers only gluten free items.  My girls really like their bread and I find that it is a reasonable price for a decent size loaf.  And the slices are big enough to make a great sandwich.  They offer a daily menu including pizza and a variety of baked goods..  The first time I took my girls into the bake shop they were sweet to give them each a free cake pop.  HERE is a link to their blog.

 

 

Eleanor's Bake Shop
9495 South 560 West Building D
Sandy, UT 84070

Phone: 801-563-7466

Crockpot Cinnamon Almonds

(Picture by Detrimental Beauty)

Found this yummy recipe on pinterest and gave it a try today.  I must say it smells amazing in my house, but I cannot stress the importance of stirring every 20 minutes.  My crockpot was very hot even on the low setting and the bottom started to burn.  I will have to turn it to the "keep warm" setting much sooner.   I also added probably twice the amount of almonds because I knew my family would scarf them down in no time.  The family is loving the fun fall treat!

 

 

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with Pam, or whatever, the stoneware of your large crock pot (mine is a 4 quart). Add the divine mixture of almonds and sugars to the crock pot and turn it to low.
Cook ( with the lid on) 3-4 hours stirring every 20 minutes (I only did 3 hours). In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45min to an hour.)
You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool (if you can wait that long!). The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

A special thanks to http://detrimentalbeauty.com/ for this great recipe!