Thursday, April 29, 2010

Thoughts on a Thursday

aww someone ate my half slice of Gluten-Free pizza i was going to eat for breakfast...
ill eat gluten-free waffles instead...
ooo cookies and cream ice cream...
do i like the grey cookiesncream part or the white cream part with big hunks of cookies...
i dont know maybe i should try it and see..
i like the cookiesncream part..
i also like eating ice cream with a fork..
i have 3 gluten-free waffles left and i have 5 gluten-free pancakes left..
ill have one waffle and one pancake to even it up.

Friday, April 23, 2010

You Can Do No Wrong

Betty Crocker... You are amazing.

Just thought I should put that out there although I think they already know.

What they don't know is I'm a 20-something broke, unemployed, college grad who has been playing with a gluten-free diet. Being broke I cannot afford the luxury of buy all sorts of fancy gluten-free flours and gums that are required for gluten-free baking. So, while wandering the mean baking aisles of the grocery store, I saw this.

I could not/would not pass the opportunity to snatch this super cheap all-in-one box up so I snatched and danced around the aisle and ran to BF all giddy-like (he is no longer alarmed or embarrassed by my excitement over baked goods). After self check out (I LOVE self check out) I took my purchase home where it sat on my shelf for a week or two. BUT! when I finally whipped these bad boys up... ooooohhh man. BEAUTIFUL! DELICIOUS! PERFECT!

Thank you Betty Crocker for making my gluten-free baking life that much easier.


Thursday, April 22, 2010

Chocolaty Goodness

I'm going to come right out with it... I have misplaced the recipe for these.

So instead I'm going to tell you how awesome these brownies are. And how they are gluten-free.

These brownies are fudge-y. Oh so fudge-y. So fudge-y in fact that I kept shoving them in my face.

Once I find the recipe and give it to you I advise against shoving them in your face. You should not shove them in your face as yummy as they are only because the main ingredient in them is a can of black beans. A WHOLE CAN of fiber-y deliciousness. And if you've ever eaten beans you know how your body reacts to them. So either eat your container of Activia or eat a few of these.

Edit: Found it!! Thanks Madeline

Black Bean Brownies
from Intentionally Katie

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs 3 tablespoons vegetable or canola oil
1/4 cup cocoa powder

1 pinch salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract

3/4 cup white sugar

1 teaspoon instant coffee (optional)
(I didn't add any but they tasted like I did)
1/2 cup chocolate chips (optional)
(I totally did)

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
  • Combine the all ingredients (except chocolate chips) in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
  • Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. Yields 16 brownies.

Now that I've more than likely completely turned you off from trying gluten-free black bean brownies all I ask is give them a try. A few family members ate them and had no idea they were flourless and full of beans.

They are just that good.


Tuesday, April 20, 2010

This Is All I've Been Eating Today

They are super yummy. Super chewy. Oh so peanut butter-y. Easy to memorize recipe.

These cookies do not need to be talked up or over hyped and I do not need to say anything more than please make these now because you will love them.

JavaCupcake's Gluten Free Peanut Butter Chocolate Chip Cookies

1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1 cup peanut butter
1 cup chocolate chips

  1. Preheat oven to 350 degrees and lightly spray cookie sheet with cooking spray.
  2. In an electric mixer, combine sugar, egg, vanilla and baking powder. Mix 2-3 minutes on medium-high. Scrape down the sides of the bowl.
  3. Add peanut butter and mix until combined. Again, scrape down the sides of the bowl.
  4. Mix in by hand the chocolate chips.
  5. Scoop 1 ½ inch balls of dough onto the cookie sheet using an ice cream scooper.
  6. Press down on dough a crisscross pattern with a fork.
  7. Bake 8-10 minutes. Do not over bake.
  8. Let cool on cookie sheet for 3-4 minutes until transferring to a wire rack to cool completely.

Hello deliciousness


Friday, April 9, 2010

I Miss Fish

It's hard to come by in this house.
I don't think the parents like fish.
I love fish.
I miss fish.
So when I went on a grocery shopping trip with Dad I jumped at the chance to buy some fish. Some fish that would be fit for FRYING.

Deep frying has recently come into mine and BF's lives. We'd never made fish and chips from scratch so, since he was over and we don't celebrate Easter, we deep fried some fish. And some potatoes. It was wonderful.

We used Alton Brown's fish and chip recipe as a guideline and went from there. We didn't have Old Bay seasoning and we had a six pack of Torpedo. I'd say it worked out just as well. Dad kept saying it was awesome.

Although it was an all afternoon affair, it was totally worth it.
I need more deep fried foods in my life.
And more real beer. Gluten-Free just isn't the same.