Monday, June 27, 2011

Me and the Not Bummer Summer

I know it's been almost 20 days since I posted, and I'm here to tell you why. A picture is worth a thousand words they say, so here you go:
And I basically spend my days eating this for lunch:Sadly, after all this work and packing all of these boxes the buyers pulled out of the deal on our home 48 hours before closing, which in turn made it so we couldn't purchase the other home we had bought, so now we are back to square one with our real estate ventures. I'm basically avoiding all cooking (mostly because everything in my pantry and cupboards is in a box) and trying to avoid slipping into a deep depression by eating popsicles and fresh pineapple every day I can. I'm usually a pretty optimistic person and I'm sure I'll be sunshiny again soon. It's just that now I don't really know what we should do...do I unpack the boxes and concede defeat? Or do I leave them packed and keep up the fight? I'm sure an answer will present itself in the near future. In the meantime, here are some glimpses of how we've been spending our time otherwise.

Ballet recitals!Running through sprinklers on hot days and eating Otter Pops!

Having Spongebob birthday parties!

Taking a road trip with this guy!

Throwing rocks into a hole!I hope you are having a great summer as well, and hopefully some gluten free inspiration will come my way soon!
Happy eating!

Wednesday, June 8, 2011

Gluten Free Cheater's Ice Cream Sandwiches

Sometimes packing boxes and boxes of dusty crap makes you really want to take a break to refresh yourself. And sometimes you just miss a plain old ice cream sandwich in the summertime. I figured out a really delicious, cheating, non-cooking way to make gluten free ice cream sandwiches. I found these cookies from Kinnikinnick at Whole Foods the other day and thought they would be tasty on their own, but I think I like them better this way after all.

First, take the good old standby gluten free ice cream, Breyer's Natural Vanilla (for the record, it was my favorite ice cream before I was diagnosed as well) and let it sit out of the freezer for about 5 minutes, just until it gets soft. If you use hard ice cream for these the cookies will break. Use a small scoop to put a small scoop of ice cream on the bottom of a Montana cookie. Place the bottom of another cookie on top and gently smoosh. Place on a freezer safe plate or tray and return them to the freezer for about 20 minutes or until they are frozen well. Eat and enjoy! I think these would be such an easy dessert for a summer barbecue, and you can make up a whole bunch and freeze them ahead of time. I'm pretty sure there's other cookies that would work with this idea, like the Mi-Del Gluten Free Ginger Snaps with Breyer's Butter Pecan ice cream, Pamela's Lemon Shortbread cookies with Lemon sorbet or even a pineapple sherbet, and more that I haven't even thought of yet. It's going to be a great summer!

Happy eating!

Monday, June 6, 2011

Rose's Gluten Free Orange Dreamsicle Cupcakes


I know Mother's Day was a while ago, but I had the most delicious treat that Sunday that I wanted to share with everyone. My friend Rose also eats gluten free and at church that Sunday while all the ladies were eating a treat, she brought out some gluten free plates she had made up for the four or so people who can't eat wheat. I consider that going the extra mile! I was so touched that she went to the trouble to bake for us, and she said she was just making some for herself anyway and she thought everyone else would like to try them, too. Right you are, Rose. Here's her recipe, which is, in my biased opinion, another great gluten free summer dessert.

Gluten Free Orange Dreamsicle Muffins

1 box Betty Crocker Gluten Free Yellow Cake Mix
3 eggs
1 stick softened butter
1/2 tsp orange extract
1/2 tsp vanilla extract
1 cup orange juice from concentrate
1 cup white chocolate chips

Preheat oven to 350 degrees. Line muffin tins with paper liners. In a large bowl mix cake mix and all other ingredients except chocolate chips until well blended with a hand mixer. Gently fold in white chips. Bake for about 20 minutes. Cool on a wire rack. Top with Orange Glaze while cooling.

Orange Glaze

1/4 cup fresh squeezed orange juice
1 1/2 cups powdered sugar
2 tsp orange zest

Mix all ingredients together until smooth and desired consistency. Drizzle over muffins while warm.

Happy eating!

Thursday, June 2, 2011

Gluten Free Pink Lemonade Cupcakes...Just In Time for Summer!

So sorry about the long delay between posts. I was having technical difficulties with my blog login and basically just figured out what I was doing wrong, a week later. Whatever. Technology, kiss my grits! Also, I've been completely distracted because we sold our house and are now looking for a place to live. That takes precedence over cooking, I think. But never fear, I have been sitting on some great dessert recipes that now I can share with you.

One of my favorite blogs to peruse is Real Mom Kitchen. I really and truly don't know how people can come up with so many new recipes every day. I think I need to go to college to learn how to do that or something, because it's amazing to me how many great recipes Real Mom Kitchen has. It's inspiring to just read the recipe names, so give it a shot. Anyhoo, I came across this recipe for her Pink Lemonade cupcakes and thought it sounded so great I gave it a try. My gluten free version is a variation of Renee's Cupcakes that makes a really moist gluten free cupcake, and the frosting recipe is basically the same as the original except I left out shortening. I don't love frosting with shortening in it, personally. But if you want sky-high frosting that won't move, I'm pretty sure shortening is the secret ingredient. I will be making these on KUTV Channel 2's Fresh Living show next Friday, June 10 at 11 a.m., so check it out because they are going to look darling on my new cupcake tower that I found at Target the other day for about $20. I love it and I think it will come in handy for lots of events over here. Now I just have to find a box to put it in...

Gluten Free Pink Lemonade Cupcakes1 box of Betty Crocker Gluten Free Yellow Cake Mix
1 box Jell-O Lemon Pudding Mix
3 eggs
2/3 cup half and half
1/2 cup canola oil
4 T pink lemonade mix, like Country Time
red or pink food coloring

Preheat oven to 350 degrees. Place muffin liners in muffin tins. Mix all ingredients together with a hand mixer, mix well. Fill muffin tins 2/3 full. Bake 20-24 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Pink Lemonade Frosting
adapted from Real Mom Kitchen

1/2 cup butter
1/2 cup thawed frozen pink lemonade concentrate
4 cups powdered sugar
1 T milk
zest of 1 lemon
(optional: 1 tsp vanilla)
3 drops of red food coloring

Beat butter in a stand mixer's bowl until soft and fluffy. Add lemonade, sugar, milk, lemon, vanilla if desired, (I left it out because I wanted it zingy) and food coloring. Mix well. Place in pastry bag with extra large tip and pipe onto top of cupcakes.

Happy eating!
 
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