Some Things You Should Know

I started this blog a long time ago as when it was "What's Cooking at My house" and before my mad photography skills kicked in and before we went gluten free. With that said you never know what you might find here. There's a little something for everyone I believe. But my hope is to provide more recipes with better photos to tempt your tummy. *smile*

Wednesday, February 15, 2012

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?
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

Wednesday, January 25, 2012

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.

Wednesday, January 11, 2012

Gluten Free Pumpkin Muffins!

I just came up with this recipe and it was delicious. Over the last year I’ve learned to adapt my old recipes to gluten free and I’m having really good results. I think some people make gluten free seem so hard and it really isn’t.

2 eggs
1/2 cup of honey
3/4 of a 15 oz. can of pumpkin puree (I didn’t measure I just scooped out about 3/4 of the can)
1/3 cup melted butter
1 cup brown rice flour
1 cup sorghum flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp salt
1/2 cup unsweetened coconut (optional)
Preheat oven to 350. Blend your eggs, honey, pumpkin and melted butter in a mixer at medium speed until well blended.
Mix together your dry ingredients and slowly add to wet mixture. Beat on high speed for 1 minute.
Put into greased muffin cups. Bake for 20-25 minutes.
Makes 12

Sunday, January 8, 2012

Savory Egg Bake!

Gooseberry Patch has generously given me permission to share a recipe from there upcoming book
I’m doing a review and giveaway on my main blog. Check it out!
Giveaway is now closed. But feel free to check out the review of the book.
It’s no secret that I love breakfast. It’s probably my favorite meal of the day. So when I was looking for a recipe to share with you from the cookbook I looked no further than the breakfasts.
This was very good, although I would add a bunch more stuff to it next time.
Here’s the recipe.
3 eggs, beaten
1/4 cup sour cream
1/4 tsp. salt
1 tomato, chopped
1 green onion, sliced
1/4 cup shredded cheddar cheese
In a small bowl, beat eggs, sour cream and salt together. Stir in tomato, onion and cheese. Pour into a 2 greased ramekins. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until a knife tip inserted in the center tests clean.
Serves 2.
fresh from the farmstand