Going Back to Homesteader's Heart!

Soooo.....it's been a long time eh? Well there's a reason and I forgot to tell ya. I've decided to keep all my blogging love in one place for now. So all my new recipes and such will be over on my main blog. Homesteader's Heart. I know most of you already follow my main blog so you won't miss anything. But feel free to come on over if you don't already follow along.

I just posted a yummy recipe for eggnog that I know you'll want to try.

Have a lovely day.

Kim

Chocolate Raspberry Truffles!

Most of you know by now that I’m trying hard not to eat any processed or added sugar. But once and a while my sweet tooth wants a little something something.

You won’t believe how good these taste!!!

Can you tell I made these for Valentine’s Day?

Ingredients:

3/4 cup of pitted dates

1/3 cup pecans

1/3 cup of thawed raspberries (if frozen)

2 TBS. of Dark Chocolate Cocoa ( I used Hershey’s)

1 tsp. Vanilla

Place all the ingredients in a blender or food processor. Blend until completely combined. Then roll into balls and coat with either more dark chocolate cocoa or unsweetened coconut. Keep in fridge until ready to serve.

Makes about 12

ENJOY!

Deep Dish Skillet Pizza! Gluten Free Option!

If you don’t have a gluten intolerance then skip this part and go make your regular pizza dough. (Note: You should probably let your dough rise BEFORE you put it in the skillet if you are using a regular recipe.) Enough for one pizza. And if you happen to have your own GF pizza crust recipe, by all means use that.

Gluten Free Pizza Crust

1 cup Brown Rice Flour

1 cup Jules All Purpose Gluten Free Flour Blend (no I’m not getting compensated I just happen to like the stuff) but if you don't have that then increase your Brown Rice Flour to 1 1/2 cups and then add 1/2 cup of potato starch.

1 tsp. Xanthan gum

1/2 tsp. salt

1 tsp. garlic powder

1 tsp. dried basil

2 tsp. active dry yeast

1 egg

2 TBS. Olive Oil

1/2 tsp. vinegar

1 cup of warm rice milk (between 110-115 degrees for proofing the yeast)

Let’s make the dough.

Put all your dry ingredients into your mixer bowl minus the yeast. Meanwhile heat your milk to 110 degrees and remove from heat. Put your 2 tsp. of yeast in the milk and let proof for 5 minutes. When proofing is done add remaining ingredients in with the dry and blend on high speed for 3 minutes.

Next dump your dough into a well seasoned cast iron skillet. Spread the dough around evenly and up the sides to form a kind of “pie” crust. Gluten free dough looks a lot like mashed potatoes, but this works, trust me.

It’ll look something like this.

Let rise for 30 minutes in a warm area. I usually turn my oven on for a few minutes then turn it off and set it in there.

Place one of your oven racks on the very top slot and the other on the very bottom. Put a cookie sheet on the top rack. This will make it so the top of the pizza won’t burn while cooking.

Once it’s done rising, preheat oven to 400 degrees. While oven is heating, gather your toppings.

Here’s what I put on mine in this order:

Mozzarella cheese

Freshly chopped tomato

chopped onion

sliced black olives

a sprinkle of parmesan cheese

a dash of Italian seasoning

The options are endless here. You could put sausage, pepperoni, ham, etc. Go crazy!

Now put your pizza in the preheated oven and bake between 25-30 minutes.

Let me know if you try it.

ENJOY!!