Brands Matter...Especially Gluten Free Ones

I have been making these Gluten Free Lemon Ricotta Cookies for a long time. They are one of my favorites, adapted from Giada deLaurentiis' recipe, and I almost always use Grandpa's Kitchen flour, and Micelli's whole milk ricotta cheese. I'm not sure why, but this time when I made them I chose King Arthur's Gluten Free Flour, and WalMart brand original ricotta cheese. Epic fail. Whatever! There's nothing I hate more than wasting ingredients, but I hate almost as much using the wrong ones! Don't think this is a negative review of King Arthur at all, I actually really like their gluten free products. But for this recipe, I don't know if the flour or the cheese caused the pancake-like cookies and dry flavor. I blame WalMart. They're an easy target. But it got me thinking: how many people out there have tried my recipes and think they are gross because they don't have the same brands that I do? How many people have quit reading because they're tired of hearing how great something is and their roomate told them it tasted like sticks? I hope not many. But I am feeling sensitive to brands lately. I think I'm going to try to make an effort to use the most widely available ingredients to everyone, and then I can sleep at night. So, I confess, I am a brand snob when it comes to my food. Are you a brand snob, too? What brands of gluten free food can you not live without? Leave me a comment, I'd love to know if they are the same as mine. And, as I was looking through the archives to link back to this recipe, I noticed I haven't ever published my version of them. So here it is:

Gluten Free Lemon Ricotta Cookies
adapted from Giada deLaurentiis' original recipe

2 1/2 cups gluten free flour (I like Grandpa's Kitchen...they are light and fluffy when you use it)
1 tsp baking powder
1 tsp salt
1 stick soft butter
2 cups sugar
2 eggs
1 15 ounce container of whole milk ricotta (it has to be whole milk or they won't turn out)
zest of 1 lemon
3 tsp lemon juice (about the juice of 1 lemon)

Glaze:
1 1/2 cups powdered sugar
zest of 1 lemon
3 tsp lemon juice

Preheat oven to 375 degrees. Line cookie sheets with parchment paper or a silpat baking mat. In a medium bowl mix together gluten free flour, baking powder, and salt, set aside. Combine butter and sugar in a stand mixer and beat until fluffy. Add eggs one at a time and beat well after each one. Add ricotta cheese and lemon zest and juice. A little at a time, add flour mixture. Spoon dough onto cookie sheets or use a small scoop. Batter will be thick but moist. Bake 15 minutes, let rest on cookie sheet for 12 minutes before removing. Cool on a wire rack. Spread glaze on top of cookies with back of a spoon and let harden, about 15 minutes.

Happy eating!

Eat Your Cruciferous Veggies! Broccoli and Cauliflower Salad

Summer never fails me. I always crave fresh fruit and veggies all season long, and they happen to always be available. Funny how that works! I also never want to eat anything hot for dinner, which is actually a problem because I only know how to make hot dinners. I'm not saying this salad could replace dinner, but it's a pretty good way to fill up your plate. Also: my favorite kind of recipe as well...naturally gluten free! I'm giving credit where credit is due for this recipe, which comes from Traci's mom, who recited the whole thing to me without blinking an eye. She has made it that many times. It's pretty easy, and it makes a lot, so if you need to take something to a pot luck or family reunion, this is a good one.

Broccoli-Cauliflower Salad

3 stalks of fresh broccoli, cut into small florets (bite sized)
1 head of cauliflower, cut into small florets (bite sized)
1/2 to 1/4 red onion, minced
1 pound cooked, crumbled bacon
8 ounces shredded mozzarella

Dressing:
1 1/2 cup Best Foods light mayonnaise
1/2 cup sugar
4 tsp apple cider vinegar
1/2 tsp salt

Mix dressing together until sugar dissolves. Assemble salad ingredients and pour dressing over the top. Mix well and cover. Refrigerate for at least 4 hours to give flavors a chance to meld.

Happy eating!

Subway. Summer. Sickness. Stupid.

Apparently it's summer around here, which means the days are filled with a whole lot of hanging out and not producing. I highly recommend it. To bring an end to the saga of my personal summer real estate disaster, my husband and I decided not to move after all. It makes sense for too many reasons to list to take the house off the market, so I've been slowly unpacking the boxes and boxes (and boxes) of stuff that I diligently packed weeks ago. Luckily they didn't travel anywhere, so I've had minimal breakage. And I have to admit, it's kind of fun to take out the things you love and find a new home for them. Kind of like shopping the house, which I always forget about when I get a hankering for re-decorating. I bossed my husband around a bit and made him promise to pay someone to remodel my kitchen for me when the kids go back to school, and like a good boy he said yes. This should make for interesting blog fodder, so stay tuned.

In other unhappy news, I have a story (sadly, no photo and no recipe, either, but meaningful nonetheless) that should serve as a reminder to all of us who eat gluten free to use "constant vigilance," to quote Mad-Eye Moody. One of my favorite summer activities is going on dates with my husband, because we seemingly forget time together is important during the school year. We went to see the last Harry Potter movie (goodbye, Harry!) and afterwards we were a little sick from all the popcorn and soda but still wanted a light meal. We settled on Subway and I was fine with that because I usually get a salad there, no big deal. Here is where I want you to pay attention: you know how you go into a restaurant when you have celiac disease and you always choose between one of two or three menu items you have in your head? There's a reason for that! When you think, Oh I haven't had that in a while, I think I'll try it again...stop! Check ingredients! Use your smartphone or a satellite or something to double check because it probably is on the "not safe" list and there's a reason you haven't eaten it in a while! What did I order at said Subway? A Seafood Salad made into a salad. Um....apparently wheat and/or gluten are present in the seafood salad. I was not a happy camper for a couple of days. So a gentle reminder to everyone...don't mess with your pre-determined menu thoughts. It may seem boring, but check before you go or after so you know for next time what your options are. And now if you are wondering what salad you can order at Subway and not be stupid like me, check out their allergen list here. Soapbox sermon over.

Happy (and safe) eating!

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!

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!

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!

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!