Delicious recipe for gluten free french toast
To make the batter for the french toast, we used one large egg, a dash of milk, a teaspoon of sugar, and a small splash of vanilla extract. This made four pieces of french toast. Then, we dipped the pieces of gluten free bread in the batter and flipped each piece. We have found that it takes longer to for the gluten free bread to soak up the batter so you will need to let is soak longer than normal french toast. We cooked the french toast until golden brown on each side. It tastes great with sprinkled powdered sugar and syrup on top!
Traditional quesadillas made with corn tortillas and delicious salsa recipe.
Quesadillas are super easy to make. We first grilled our marinated chicken and cut it into thin strips. We put the gluten free corn tortillas on the griddle and sprinkled a thick layer of cheese on each tortilla. Then, we layered chicken strips and more cheese on top. Finally, we grilled and flipped the tortillas and cut them into wedges.
For the salsa, we cut up two tomatoes, one jalapeno, and one onion into small, thin slices. We mixed all the tomatoes, jalapeno, and onion into a large bowl with cilantro and salt. Finally, stir all of it together and let it sit for at least ten minutes. The longer you let it sit the more juices come out of the tomato and the more flavorful it becomes.
Delicious summer sandwich, and it’s really simple to make!
First, fry the bacon. We used four pieces of bacon for each sandwich. While the bacon is frying, spread a thick layer of Pimento Cheese on your bread (we used gluten free bread). We usually go for a half inch thick layer of pimento cheese, but you can make it as thin or thick as you like. Then, we sliced up a tomato to go on the sandwich. Finally, we put each sandwich in a panini press. If you don’t have a panini press, you could fry the sandwich in a pan with either a little butter or bacon grease.
Pimento cheese and bacon sandwiches are easy and make a great summer meal!
Just in time for July 4th, try this gluten free Blueberry Cream Cheese Pie! Found in “The Big Book of Backyard Cooking” by Betty Rosbottom, the pie was extremely easy to prepare and make. The recipe below is directly from the book.
Cream Cheese Filling
- 12 ounces regular or reduced-fat (not nonfat) cream cheese
- 1/2 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 1/4 teaspoons grated lemon zest
- 1/2 cup sour cream
- 2 large eggs
- 3 cups fresh blueberries, divided
- 1/2 cup sugar
- 2 1/4 teaspoons fresh lemon juice
Arrange an oven rack at the center position and preheat oven to 350 degrees F. Butter a 9-inch Pyrex pie plate.
To Make the Filling: With an electric mixer on medium speed, beat cream cheese until smooth, about 3 minutes, scraping down sides of bowl if necessary. Continue beating while gradually adding sugar in a thin stream. Beat in lemon juice and zest. Finally, add sour cream and eggs, and beat until incorporated, scraping down sides of bowl if necessary.
Pour batter into the prepared pie plate and bake until filling is set and a toothpick inserted in middle comes out clean, 25 to 30 minutes. As it bakes, the mixture will puff up. When done, remove pie from oven and cool to room temperature. The filling will deflate slight as it cools, forming a shallow cavity.
To Make the Topping: Combine half of the blueberries, the sugar and the lemon juice in a medium saucepan over medium heat. Stir constantly. As the mixture cooks, the sugar will liquefy and the berries will cook down and release their juices. Bring to a boil and cook 1 minute. Remove from heat, and stir in remaining blueberries. Cool to room temperature.
When both filling and berries are cool, use a slotted spoon and spread berries evenly on top of pie. Reserve remaining sauce for serving with pie. Refrigerate pie until chilled, 2 hours or longer. (The pie can prepared 1 day ahead; refrigerate pie and sauce separately. Reheat sauce just to liquefy so that it is easy to pour.)
Today we made a recipe inspired by Arrested Development’s Bluth frozen bananas. It’s really easy and fun to make!
First we froze the bananas for a few hours. Then, we dipped each banana in melted chocolate (chocolate chips with a tbsp of coconut oil).
We quickly sprinkled the chocolate covered banana with pecans. The chocolate should dry in seconds so work fast with the almonds. It is that easy!
Easy to make butterscotch oatmeal cookies to warm up a cold and rainy day!
- 2 c. Bob’s Red Mill Shortbread Cookie Mix
- 1 1/2 c. butter, melted
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp cinnamon (optional)
- 2 1/2 c. oatmeal
- 1 1/2 c. butterscotch chips
Preheat oven to 375 degrees.
Mix butter, eggs and vanilla together in a mixing bowl. Add in dry ingredients and mix well.
The dough is drier than a regular cookie, so you will need to form the cookies. For a medium size cookie, take a golf-ball size ball of dough and make it round with your hands. Press out onto a cookie sheet that is covered with parchment paper. The cookies won’t spread out very much, so you can place them fairly close together on the pan. Bake at 375 for 9 – 10 minutes.
Tomorrow is Cinco de Mayo! With that in mind we made these adorable little taco cookies! We found the recipe online at http://www.sheknows.com/food-and-recipes/articles/989755/mini-taco-cookies-recipe and adjusted it a bit to make it gluten free! Using regular vanilla oreos can work as well.
- Glutino Gluten Free Vanilla Creme Cookies
- 1/2 cup chocolate frosting
- 1/2 cup coconut
- Green and Orange food coloring
To make the taco shells, split each cookie in half and save the vanilla creme. Cut each piece of the cookie in half. Spread chocolate frosting on each half and than angle the halves together.
To make the lettuce, put two or three drops of green food coloring in a ziploc bag and add a little bit of water. After putting the coconut in the bag, close it and shake it until the coconut is evenly colored. Add about a pinch or two of coconut into the taco shell.
The cheese is made from coconut as well. Put two or three drops of orange food coloring in a ziploc bag and add a little bit of water. After putting the coconut in the bag, close it and shake it until the coconut is evenly colored. Add about a pinch or two of coconut into the taco shell.
The sour cream can be made by taking the vanilla creme from the oreos and mashing it all together (add a little bit of water to get the consistency desired and to help in the mashing process). Using a pastry bag, squeeze the mixture onto each taco. If you’re looking for a good pastry bag, take a look at this one on Amazon:
Finally, to make the tomatoes cut the ends of the red MikeandIkes off. Each end of the MikeandIke is a tomato; place two or three tomatoes on each taco.
We hope you enjoy these yummy taco cookies and have a great Cinco de Mayo!
Today was $1 for an 8oz cup of yogurt at Yogo Novus! There wasn’t any weighing and no extra costs for toppings. We tried strawberry, cookies n’ cream and vanilla. They were all delicious!
Today we made these delicious brownies with cookies baked on top! Here is the recipe:
Cookie Dough Recipe
- 1 egg
- 1/2 cup butter, softened
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1tsp vanilla
- 1/2 tsp baking powder
- 1/2 cup white rice flour
- 2/3 cup Bob’s Red Mill All Purpose Gluten Free Flour mix
- 3/4 cup chocolate chips (more or less to taste!)
Cream together butter, sugars, and eggs. Mix in vanilla and dry ingredients.
- Bob’s Red Mill brownie mix
- 3/4 cup melted butter or margarine
- 1 egg
- 2 tsp vanilla
- ¾ cup warm water
Method: Follow the directions on the brownie mix box.
Once you’ve made both mixtures layer the brownie mix into a baking pan. Then put a layer of the gluten free cookie dough on top. Once the oven is heated to 350F, pop the baking pan into the oven and wait about 30 – 35 minutes to enjoy. Best served with a cold glass of milk.
We made these delicious Ono Butter Mochi cakes, and it’s gluten free! It has a Hawaiian vibe to it.We’re not sure why, but we can’t seem to stop eating them!
- 1 pound mochiko (glutinous rice flour)
- 2 cups white sugar
- teaspoon baking powder
- 1/2 cup butter, melted
- 3 cups whole milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened, flaked coconut
Full recipe and directions here: http://allrecipes.com/recipe/ono-butter-mochi/