easiest cookie ever

this is the easiest cookie dough to make and it makes a ton quickly, so if I need a lot of cookies quickly and have bare cupboards this is what I go to for a quick solution. Yep they are gluten free but you can’t tell.

1 cup peanut butter

1 cup sugar

1 egg

1 tsp vanilla

2 bags of kisses

now I make them just big enough to put a kiss in the middle. They are the perfect size to jut pop in your mouth.

So roll the dough into a ball, roll the ball in sugar, place the cookie ball on an un-greased cookie sheet and pop them into a 350 degree oven for 10 min. Once they come out top them with a kiss lightly pushing the kiss down a bit in the center. I also sometimes don’t add the kisses on top and they are just as good that way. Maje sure you freeze what ever wont be eaten within 2 days.

coffee cake

I am not sure why this is called a coffee cake when there is no coffee in it, although it goes really well with a cup of coffee in the morning.

1/4 cup of oil
2 eggs
1/2 cup milk
1 1/2 cups gluten free flour regular flour for non gluten free

1 1/2 tsp zanthan gum exclude for non gluten free

1 cup sugar, again I used stevia
2 tsp baking powder

In a mixing bowl mix all wet ingredients until well blended then add your dry ingredients and mix together till smooth.
spray a 9 inch pan and put your batter into the pan

1/2 cup brown sugar, I used brown sugar in the raw
2 tbs gluten free flour
2 tsp cinnamon
3 tbs melted butter
In a small bowl mix all the ingredients together to form the streusel topping. Mix until well blended. And top your batter with it. Place in a 375 degree oven and bake for 25 minutes or until a tooth pick inserted comes out clean.

vanilla cookies with nutella

Vanilla crisp

1/2 cup butter
1/2 cup shortening
1 cup sugar
2 tsp vanilla
2 eggs
2 1/2 cups gluten free flour (use regular flour for non gluten free)
1 tsp zantham gum (leave out for non gluten free)

Creme together your butter, shortening and sugar, add your vanilla, and the eggs 1 at a time. Blend in your flour.

Drop by the spoonful on a non greased baking pan. Or roll into a log and cut, flatten with a dusted cup. Bake at 375 degrees for 8 minutes.

The frosting

2 cups of confectionery sugar
2 tbs of butter
2 tbs of milk
1 tsp of vanilla
2 tbs of nuttela (or whatever else you have like melted chocolate)

muffins

This was our breakfast the other morning.

I make my muffins a smaller size so that they are perfect for my kids. I made blueberry and chocolate chip muffins out of the same recipe.








So here is what you need:
a bag of chocolate chips
frozen or fresh blueberries
2 cups of gluten free flour (for non gluten free use 2 cups all purpose flour)
1 tsp of zanthan gum
  1/2 cups of sugar (I had to use diabetic sugar)
  3 tsp of baking powder
  1/2 tsp of salt
  3/4 cup of milk (use lactose if your intolerant)
  1/3 cup of oil
  1 egg beaten

So i always mix all my dry ingredients together and put them off to the side. Then in my mixer I start with the egg, get it beaten up and add the rest of the wet ingredients. After the wet ingredients are mixed well I add the dry to the wet and mix it well. When that is all mixed well I add my chips or blueberries. Now scoop your batter into your sprayed muffin pans.. So here is what you do next:

  3 tbs of sugar
  2 tbs of brown sugar
mix them together and sprinkle on top of your muffins
place your muffins in a 400 degree oven for about 15 mins, but keep an eye on them time depends on your oven.
  Let them cool in the muffin pan a few mins before putting them on a wire rack. Then eat them up, they are so yummy. They also freeze very well for another day or for large batches.

pizza party

We had friends over today and decided to make one of our favorite pizza's. What kid doesn't love pizza and this is a very yummy pizza and you won't miss calling for delivery.

The dough:

2 tbs yeast

11/3 cup rice flour

1 cup tapioca flour/startch

1/4 cup dry milk

4 tsp zantham gum

1 tsp salt

2 tsp unflavored gelatin

1 tsp ital.seasoning 

blend all together in a mixer

1 1/3 cup warm water

1 tsp sugar/honey

2 tsp olive oil

2 tsp cider vinegar

Add to dry and mix for about 3 minutes, until it resembles soft bread dough.

Roll out your dough to fit your pan, place on greased pan. Bake the dough in a 425 degree oven for 15 minutes.

Now while that baking you want to get a small dish, add extra virgin olive oil and freshly chopped or minced garlic, add pepper and parsley and mix it all together. Now when the dough is done baking let it cool a min and then with a basting brush, brush on your olive oil mixture, then add your sauce. I do a thin layer of sauce otherwise my kids have a huge mess and it takes away from the flavor of the olive oil mixture, but do as much or as little or no sauce that you want. Top with cheese, I use mozzarella and sharp cheddar cheese.

 Leave the oven at 425 defgrees and bake for another 20 minutes.

lemon Bars

The crust:
2 cups gluten free flour (reg flour for non gluten free)
2 cups of regular flour for non gluten free
1/2 cup powdered sugar
1 cup butter soft
1/2 tsp zantham gum (omit if non gluten free)

mix until crumbly then add to the bottom of a greased 13 x 9 pan. Bake at 350 for 20 minutes.

The filling:

4 eggs beaten
2 cups of sugar (I used stevia for my hubby)
1/4 cup gluten free flour (use regular flour for non gluten free)
1 tsp baking powder
1/4 cup of lemon juice
1/2 tsp zanthan gum (omit for non gluten free)

mix well, pour over warm crust. Return to oven for an additional 20 to 25 minutes or until golden brown.
Let cool completely before adding the glaze.

Glaze:
1 cup powdered sugar
3 tbs of lemon juice
this way is thick keep adding lemon juice to get the desired consistency 

gluten free cheese its

Theses are very good.They smell like and taste like cheese it's, best part they are gluten free. Thanks Ashley for the recipe. ( I will include the link to Ashley's blog so you can find this and other tasty treats)


  So here we go:
2 TBS butter
1 large egg
1/2 TSP salt
1/8 TSP pepper
2 cups sharp cheddar cheese
1/4 cup potato starch
1 TSP zantham gum
salt to sprinkle on top

preheat oven to 400 degrees. Mix butter until creamy, add salt, pepper and egg. Beat until blended. Beat in cheese gradually. Stir in flour and gum. Work the dough into a ball. If it is not sticky enough add 1 TSP of water at a time. Roll the ball to about an inch thick. Now I roll mine right on the cookie sheet with a small roller. Then I take the pizza cutter and cut them into small squares. Sprinkle with salt and bake for about 8 to 10 minutes. Store in an air tight container so they don't go stale on you.

Snack wrap

My kids have been asking for snack wrap, so it was time to figure out a way to make them gluten free.

Tortillas:

1/2 cup gluten free flour(1/2 cup regular flour for non gluten free)

1/2 cup corn meal

1 cup of water

1 egg

Mix it all together to make a thin batter and transfer to a measuring container.

Heat up a non stick frying pan, after pan is hot turn to medium heat.

Pour batter into hot pan and swirl the batter around the pan. Cook on this side til the edges begin to curve up, then flip for the other side. Remove from pan place on a paper towel and cover with another paper towel. Make sure you mix the batter before you pour your next one into the pan. 

 Fill with what ever you would like and enjoy.  

 Now if you want take the snack wrap let it sit for a day, then throw it in the deep fryer and you have home made corn chips

stcky buns

Gluten free sticky buns were a success !!!!

okay here we go
 6 to 7 cups gluten free flour (all purpose for the others)
2tbs zanthan gum
2 tsp salt
2 pkg active dry yeast
1 cup water
1 cup milk
1/2 cup butter
1 egg


Combine 2 cups of flour, zanthan gum, yeast and salt in your mixers, mixing bowl. In a sauce pan heat up milk, water, butter. In a small dish beat your egg. Once milk,water and butter have all melted together add it to our dry ingredients and add your egg. Beat at medium speed for like 4 minutes. Stir in and additional 3 cups of gluten free flour, so while mixing it is pulling off of the side. Next kneed it by hand with another 1 to 2 cups of flours. Place your dough in a bowl, place plastic wrap over it then a cotton towel, let it rise for 45 min to an hour.

After it is done rising take half of your dough and roll it out on a floured surface into a rectangle shape. Okay now use a basting brush if you have one and paint the dough with a light layer of soft butter. Next I mixed 1/2 cup of stevia (you can use sugar) and 2 tbs of Cinnamon, mixed it to gether and dusted it on top of the dough. I used all of it, just make more for the other half of your dough. Bake in a 375 degree oven for 30 mins.  Remove them from the pan as soon as they are done cooking. You will want to drizzle a little something extra on top. So 3/4 cup of powdered sugar, 1 tbs of butter, 2 tbs of milk 1/4 tsp of vanilla mix it real well and drizzle over the sticky buns. Serve warm and enjoy.

fried chicken with homemade honey mustard

Here we go, lets grab our supplies;

mustard, any kind you like
eggs, we use brown
a dash of milk
sea salt
pepper
sweet rice flour or regular rice flour
regular flour for non gluten free
a zip lock bag
boneless, skinless chicken

I will give you more items to grab later for a home made hone mustard sauce for dipping fun

The batter. I used 5 eggs, about 1/4 cup of mustard, salt and pepper to your liking, and a dash of milk. Mix it all together.  So take your chicken and give it a bath in the egg mixture.

So place your sweet rice, or rice flour and put it in your zip lock bag, toss in your dipped chicken pieces. Close the zip lock bag and toss the chicken around until it is well coated. Now off to the sauna of hot oil it goes. Canola or peanut oil are good ones to use for deep frying, healthier as well, but use what you have on hand. Our pieces are small so it took about 10 minutes in the deep fryer. Place the cooked pieces on a plate. Now lets make your dipping sauce.

All right home made honey mustard sauce. Very simple and you probably have everything you need already. So we need 
mayo, for  my husband and I, I did 5 heaping tbs.
mustard, I used 2 different kinds, one was a spicy mustard the other was regular mustard. Jut a few squirts of the spicy and 3 good squirts of the regular.
Honey of course about 1 big tbs
and extra virgin olive oil, just a few drizzles.
salt and pepper to taste.
Mix it up, give it a taste add accordingly.

We had mashed potatoes and corn to go with ours. Plate it all up and our ready for some fantastic fried chicken with home made honey mustard.

Candy cookies

Now this is a winner of a cookie. Who doesn’t love snickers candy and peanut butter cups? We are going to take the candy and hide it in a cookie, so you chose which candy to use, me I do a double batch using both kinds.
1 cup peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
mix it all together very well
1 tsp xanthan gum
2 cups brown rice flour
1/2 cup potato flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
combine wet and dry ingredients and mix well
It is easier if you chill the dough for like 20 min
Grab your bag of candy and warm up the oven to 375
theres two ways to do this cookie, use which ever is easier for you

now you can wrap the dough around your candy and then place it onto a greased cookie sheet or you can take a muffin pan and scoop the dough into the muffin pan bake your cookie for 9 min and as soon as it comes out of the oven push the candy in the center. We have done both ways and they are both yummy. Make sure you let the cookie cool before removing it from the cookie sheet or the muffin pan. Again these are gluten free so you want to freeze any that wont be eaten with in 2 days

Doughnut Drops

    Gluten Free Doughnut Drops

   This is what we had for breakfast, after playing around with the ingredients we successfully made yummy gluten free homemade doughnuts.

                   Heres what we did:

Get you deep fryer up to 375 degrees

1 1/2 cups gluten free flour (use regular flour for non gluten free)

1 cup sugar (we used stevia for diabetic)

2 tsp baking poweder

1 tsp zanthan gum (take out for non gluten free)

1/4 tsp cinnamon

1/4 tsp nutmeg

 Mix all the dry ingredients together

Next add 1/2 cup of milk

2 tbs oil

1 egg

1/2 tsp vanilla

Drop rounded spoon fulls in your deep fryer, cook about a minute in a half on each side. Place warm doughnuts on a paper towel. We rolled ours into a cinnamon, sugar mixture while they were still hot.

1/2 cup of sugar and 1 tsp of cinnamon.

Eat and enjoy.

 They were actually pretty quick. Prep time was around 5 minutes and cook time was very quick. I can't say how many you will you will get, depends on how big you make the doughnuts

Peanut butter cake

No sugars, no flour no carbohydrates..And yummy!

1 cup peanut butter
1 banana
1 egg
1/2 cup honey
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp of almond extract


mix it all together till smooth the longer you mix the better. Butter a cake pan and bake at 350 degrees for 20 mins..Then slice and enjoy.

Banana pancakes

The easiest pancakes in the world.....Are you ready?

1 banana mashed up
1 egg

mix the mashed banana and the egg together. Get your pan hot on the stove spread some butter in the pan and fry the pancake on both sides.

We serve Halaynas with honey to avoid the sugar of the syrup. This time we served it with pumpkin bread and orange juice. I will be posting the pumpkin bread recipe soon.

snack wraps

My kids have been asking for snack wrap, so it was time to figure out a way to make them gluten free.

Tortillas:

1/2 cup gluten free flour

1/2 cup corn meal

1 cup of water

1 egg

Mix it all together to make a thin batter and transfer to a measuring container.

Heat up a non stick frying pan, after pan is hot turn to medium heat.

Pour batter into hot pan and swirl the batter around the pan. Cook on this side til the edges begin to curve up, then flip for the other side. Remove from pan place on a paper towel and cover with another paper towel. Make sure you mix the batter before you pour your next one into the pan. 

 Fill with what ever you would like and enjoy. 

corn chips

 follow the link below to make the tortillas, after you have made them, cut them into what ever shape and size you want. Deep fry them for a few minutes and sprinkle with salt if you want, then eat. They were so good and so worth the effort.

Almond flour bread

Oh the SCD diet..What I am calling the strict celiac diet. As my daughter diet is no longer just removing gluten but other things that bother here being a celiac. I had to find a new bread so I read the book breaking the viscous cycle and found this..

2 1/2 cups almond flour
1/4 cup melted butter
1/2 cup of honey
3 eggs
1 tsp baking soda
1/8 tsp salt optional

Bake at 375 degrees. Cover when it turns golden brown and continue baking until a tooth pick comes out clean.

I have a ton of gluten free recipes as well I need to put up on here, but they will contain corn and carbohydrates so if you have issues with this as well as wheat then keep checking for new ones as i go on this journey of yet another new diet with my daughter. In the mean time you can look up the book and the strict carbohydrate diest and get some starter recipes for your self .

yummy bread not store bought

This is the bread we make and use. I make it gluten free for the kids and I also make it gluten free and diabetic acceptable for husband. There are a lot of ingredients and some of which most people don't just have around. When preparing to make this make sure your eggs and butter are up to room temperature.Also you don't want your water to hot or to cold around 110 degrees.
dry mix:
6 cups flour mix ( I will put the flour mix on the bottom, it is not gluten free flour)
1/2 TBS xanthan gum
1 TBS unflavored gelatin
1 TBS egg re placer
1 1/2 TSP salt
3/8 cup sugar
3/4 cup dry milk
3 1/2 TSP dry yeast

wet ingredients
2 eggs and 4 whites
1/2 cup soft butter
1 1/2 TSP vinegar
2 TBS honey or molasses we use honey
2 1/4 cup water 110 degrees

combine dry ingredients and set aside

on low begin to beat wet ingredients..eggs, whites, butter, vinegar, honey, add the water
begin to beat in dry ingredients..slowly adding. beat for on high for 2 to 3 mins

spray your bread pans, this makes 2 loaves of bread at a time. Put your mixture divided evenly between your 2 bread pans. Make sure you pat them smooth. This allows for all the air bubbles to get out. Cover loosely with plastic wrap and set to rise for about 45 mins.

Pre heat your oven to 400. you are going to cook the brad for 15 min un covered then 25 more mins with foil on top.

When its done let it cool for a min before removing them from the pan and placing them on a wire rack.

After completely cool you want to slice the bread to the size you want. In between each slice place a sheet of deli paper or wax paper and place it all into a ziplock bag. You want to freeze the bread, gluten free bread doesn't have a long shelf life. As you need bread pull the amount of slices you need and toast them. They will become un frozen and ready to make the way you like them.

Bread flour mix

4 cups rice flour
4 cups tapioca starch
4 cups corn starch
4 TBS potato flour

This is very good bread and very temperamental. Make sure your yeast is fresh. Also a few other tips. Take a baking tray and put ice cubes on it put it in the oven at the same time you put your bread in. The steam helps the bread rise while baking and also keeps it m

chocolate chip cookies

Chocolate chip cookies

2 1/4 cup gluten free flour
1 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 cup soft butter
3/4 cup sugar
3/4 cup of packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semi sweet chocolate chips
1 cup of M&M's

preheat oven to 375

mix flour, baking soda and salt in a small bowl and set aside

beat butter and sugar, brown sugar and vanilla extract in a large mixing bowl with mixer till creamy. Add eggs one at a time beating well after each egg. Slowly beat in your flour mixture. Add chocolate chips and M&M's. Place your round drops of cookie dough onto an ungreased cookie sheet. Bake for 9 to 11 mins or until lightly golden brown. Let the cookies cool on baking sheet for about 2 mins before placing them on a wire rack. This makes about 5 dozen cookies if they are small enough.

I leave a good amount on a plate for the kids and the rest I place in a ziplock freezer bag and put them in the freezer for later. You have to remember gluten free products will go stale very fast if not frozen. They also defrost very quickly so there always ready for when you need them.
 

rgluten free muffins

This was our breakfast the other morning.

I make my muffins a smaller size so that they are perfect for my kids. I made blueberry and chocolate chip muffins out of the same recipe.








So here is what you need:
a bag of chocolate chips
frozen or fresh blueberries
2 cups of gluten free flour (for non gluten free use 2 cups all purpose flour)
1 tsp of zanthan gum
  1/2 cups of sugar (I had to use diabetic sugar)
  3 tsp of baking powder
  1/2 tsp of salt
  3/4 cup of milk (use lactose if your intolerant)
  1/3 cup of oil
  1 egg beaten

So i always mix all my dry ingredients together and put them off to the side. Then in my mixer I start with the egg, get it beaten up and add the rest of the wet ingredients. After the wet ingredients are mixed well I add the dry to the wet and mix it well. When that is all mixed well I add my chips or blueberries. Now scoop your batter into your sprayed muffin pans.. So here is what you do next:

  3 tbs of sugar
  2 tbs of brown sugar
mix them together and sprinkle on top of your muffins
place your muffins in a 400 degree oven for about 15 mins, but keep an eye on them time depends on your oven.
  Let them cool in the muffin pan a few mins before putting them on a wire rack. Then eat them up, they are so yummy. They also freeze very well for another day or for large batches.