Monday, November 28, 2011

Gluten Free Cinnamon Rolls.....so good, you won't believe its not gluten!

This recipe mimics those rolls you find in the mall.  I don't need to name them do I? LOL...

Look at this long list of ingredients.  Intimidating right?  Its not really.  I used my microwave for many steps in this recipe.  While you are bothering, why not make a double batch and freeze half?

What inspired me to create such a masterpiece?  Well, just the other day my sweet daughter woke up and asked for something special.  She stuck her finger in the air and started to draw a swirl pattern.  She said, "Mommy, can I have a roll like this?"  How could I say no?!?!  So I re-invented the wheel and created a new recipe just for her.  I have a recipe for pumpkin cinnamon rolls on my blog but that is not what I was after this time.  My goal was for it to resemble the rolls you purchase at Cinnabon.  My sister and brother were over at lunch and they tried some rolls too.  For some odd reason my brother kept asking if they were store bought and wanted to know what store sells these.  Umm, no you can not buy gluten free in this town.  Especially not baked goods.  "WHAT," he says, "THIS IS GLUTEN FREE".  I can't believe it's not Gluten!  Famous last words.

This is my pumpkin roll picture!
I forgot to snap a pic of this recipe, I will next time.


Bottom:
2 Tablespoons butter or Margarine
1 Tablespoon Table Syrup
1/4 cup Brown Sugar
1 cup Pecans, finely chopped

Cinnamon Roll:
1 Tablespoon Yeast
3/4's Warm Buttermilk (Water or Yogurt can be used successfully)
1/4 cup White Sugar
4 Tablespoons butter or Margarine
1/4 cup Light Olive Oil
1 Tablespoon Vanilla
1 Egg
2 cups Gluten Free Flour Blend
1/2 cup Millet Flour (or another heavier type flour like Sorghum)
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
2 teaspoons Xanthan Gum
1/2 teaspoon Salt
2 Tablespoons of Jell-O Instant Pudding
    (because you know I have to put this in everything!!! ;-)

Filling:
4 Tablespoons butter or Margarine
1/2 cup Brown Sugar
2 teaspoons Cinnamon

Icing (optional):
1 Stick (8 tablespoons) Butter, room temperature
1 1/2 cups Powdered Sugar
1/4 cup Cream Cheese
1/2 teaspoon Vanilla
1/8 teaspoon Salt

Combine bottom ingredients into a microwave safe bowl and heat for 1 minutes.
Stir and pur into a 10 x 10 baking dish.  Set aside.
Preheat oven to 170 degrees and turn oven off.

  • Dissolve yeast with 1/2 cup warm buttermilk or water. 
  • Let stand for about 5 minutes until foamy. 
  • With a whisk in a stand mixer, cream room temperature margarine and sugar.
  • Add the oil, vanilla and egg. Mix to combine on low. 
  • In a small bowl, combine Flour's, baking powder, baking soda, gum, salt and instant pudding.
  • Add milk or water and yeast mixture to mixer along with dry ingredients.
  • Lightly flour, sugar or spray oil a sheet of parchment paper. 
  • Place dough on the parchment and flatten dough with your hand roughtly to a rectangle shape.
  • Sprinkle dough lightly with flour, sugar or oil and cover with second sheet of parchment. 
  • Roll dough to a thickness of 1/4 inch in a rectangle shape approximately 10 to 13 inches long and 8-inches wide. Remove top parchment paper. 
  • To make the filling, add butter, sugar and cinnamon to a microwave safe dish.
  • Heat for 1 minute.  Stir well and spread or distribute filling as evenly as possible with a pastry brush on rolled out dough, leaving no more than a 1/2-inch margin along one long edge. 
  • Starting with the longest edge and using bottom parchment as your assistant, roll dough jelly roll style to form a log . 
  • Use fingertips to pinch edge of dough closed to form a cylinder. 
  • Use a sharp knife to slice log into individual pieces, each about 1-1/2 to 2-inches wide. A serrated knife works best. 
  • Lay pieces on the rolled side inside the previously prepared 10 x 10 pan. (place with the swirls showing upward). 
  • Allow dough to rest for 30 to 40 minutes inside preheated oven until rolls have risen to just about the top of the dish. 
  • Bake in preheated 350° oven for 35 to 40 minutes or until golden brown. 
  • Let rest in pan for 10 minutes before inverting onto a plate.
  • Combine icing ingredients while rolls are resting and frost once rolls are cool.

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Menu Plan Monday: Week of November 28th, 2011


Just yesterday my sweet daughter woke up and asked for something special.  She stuck her finger in the air and started to draw a swirl pattern.  She said, "Mommy, can I have a roll like this?"  How could I say no?!?!  So I re-invented the wheel and created a new recipe just for her.  I have a recipe for pumpkin cinnamon rolls on my blog but that is not what I was after this time.  My goal was for it to resemble the rolls you purchase at Cinnabon.  My sister and brother were over at lunch and they tried some rolls too.  For some odd reason my brother kept asking if they were store bought and wanted to know what store sells these.  Umm, no you can not buy gluten free in this town.  Especially not baked goods.  "WHAT," he says, "THIS IS GLUTEN FREE".  I can't believe it's not Gluten!  Famous last words.

I was a baking fool yesterday in fact, made the cinnamon rolls, some hamburger buns for a lunchtime crowd, home made turkey pot pies.  My son commented on the pot pies.  He said he just can not believe how I make gluten free taste better than the "real thing".  LOL!  The moral of my story?  Anything made home made is bound to taste better than store bought.  You can almost taste the love in it.  After a while you will get so good at it, it won't even be a big deal to get it all done.  And my sister can tell you, I was not cooking in the kitchen all day yesterday with the above dishes.  If I can do it, you can too!

Okay, on to the menu plan....


Monday:

Going to take that half of that big old ham work gave hubby and put it in the crock pot with a can of pineapple.  I am going to serve it with skillet Tinkyada Macaroni and Cheese.


Tuesday:
Idahoan Mashed Potatoes and Broccoli

Wednesday:
Church Dinner for the kids
The men will have Sausage, Peppers and Onions 
Served with Udi's Hotdog Rolls.

Thursday:
White Rice, Broccoli
Rice Pudding for Dessert

Friday:

Pizza and a Movie






Saturday
Dinner Out
Going on a trip to the Nature Center
with out Cub Scouts


Sunday:
Tinkyada Spaghetti, Meatballs,
Prego three cheese spaghetti sauce
and Garlic Bread using my Cheese Rolls Recipe


Looking for more inspiration? I can help in two different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. You can also view my past menu plans here.

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Monday, November 21, 2011

Menu Plan Monday: Week of November 21st, 2011

Thanksgiving Week


Well, Thanksgiving Week is here.  Time is going way too fast!!!  I had a crazy busy weekend to top it all off.  Black Friday is on Thursday this year so I'll be cooking all day and shopping all night.  We decorate Friday after Thanksgiving so looks like another busy weekend ahead.  Are you still looking for Thanksgiving ideas? Click "here" and you will find all of my recipes with the Thanksgiving tag on them.  According to my Week before Thanksgiving Dinner Planner I am supposed to make the bread for stuffing today along with the mashed potatoes and pie crusts.  Unfortunately I will not be doing that today because I will be at school until 3 and then Karate and Cub Scouts in the evening.  Tomorrow I will have off for the holiday so that is when I will make the bread and turn it into croutons.  I purchased Whole Foods pie crusts this year so that saves the that trouble.  The potatoes I will make in its alternate slot on Wednesday.  That way I wont have to freeze it.  Ok, on to the plan....

Monday:

Tuesday:
Chili, Brown Rice

Wednesday:
Hamburgers on Fresh Baked Buns, French Fries

Thursday:

Friday:
Open Faced Hot Turkey Sandwiches, Leftover Sides
Going to bake a fresh loaf of bread for this

Saturday:
Turkey Noodle Soup, Salad, Fresh Baked Bread

Sunday:
Turkey Pot Pies


Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family for this weeks Gluten Free Menu Swap.
  3. You can also view my past menu plans here.
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Thursday, November 17, 2011

Our Gluten Free Thanksgiving Menu Plan, 2011

A Traditional Gluten Free Thanksgiving.


I am a traditionalist by heart.  I like to serve up the same super special family favorites every year.  I even go as far as not serving them any other time of the year.  This way when the family sees the china out, the special glasses, the silverware.....they know this meal is meaningful.  If you look at my menu plan this year and say, "Gee Lisa that looks like last years", you are probably right.  I change very little from year to year.  However, I am going to re-share my menu anyway.  It is my way of welcoming you to our family table.  We always have room for one more!


What is Thanksgiving without the turkey?  Riverside brand (Walmart) and Butterball are the gluten free options in our neck of the woods.Riverside has gluten free printed right on the package.  I always feel good when I see that.  This brine recipe is Alton's.  Its awesome and rocked our world the first time we ever tried the brine.  It really does make the turkey extra moist.  


This is it, the way I have been making stuffing since the very first time.  The big issue here with stuffing is the gluten free bread.  I have heard that gluten free bread does not hold up under pressure and turns to goo.  GROSS!  I did not actually have this problem.  This picture above was stuffing from inside the turkey.  Yes, we are an inside the turkey stuffing family.  It has been the way since before I was born and so far a total of ZERO people got sick from this method.  Notice that you can still see the shape of the cubes.  I baked my own bread from my Udi's copycat recipe.  I am not actually sure how it would turn out using Udi's although it seems like it would be the same since this recipe is a literal copycat.  I would love to hear from any of my readers who tried that.  See this year its all about convenience.  I may still bake up some of this bread with tons of savory stuffing type seasonings.  Or I may use  a loaf of Udi's White bread.   


Okay, so this is the only recipe I actually do make and serve throughout the year.  I am planning on putting it in the crock pot to stay warm until dinner.  This way the potatoes are not cold.  The biggest Thanksgiving disaster, in my opinion, is cold mashed potatoes. 


I may be the only one eating and enjoying this dish.  My kids really do not care for it.  No matter, in my mind it is not Thanksgiving without the Green Bean Casserole.  Making it gluten free is tricky tho.  Either you have to make your own breaded fried onions, or do what I am doing and cheat.  This year I'm using Progresso Cream of Mushroom Soup (its gluten free!) and Kinnikinnick Planko style bread crumbs tossed with onion powder and oil for the topping.  Basically this linked recipe with bread crumbs instead.  I have heard folks putting Funyons in the mix to mimic the fried onions.  Not sure I'll go there but figured I'd toss that idea out for ya. 


This year we grew our own organic sweet potatoes.  Cool huh?  Those sweet potatoes will show up on our dinner table as Candied Yams and in the Sweet Potato Biscuits.  


This recipe came from a gourmet type magazine a very long time ago (Im older than you think). I originally started making this when I was young and childless.  Before I knew that the stuff they line the cans with just may help in killing you.  My only motivation to make this was because it made me feel super gourmet ;-).  It is good though, and tastes just like that stuff from the can. 


My son told me this morning that I make gravy better than anybody in the world.  Sweet huh?  Truth is, this recipe is no big secret.  The best juices come right out of the turkey and make the best gravy.  Just thicken it up with some corn starch, brown rice flour or betty crocker gluten free bisqick mix.  I think the combination of the rice flour and gum in the bisquick does the best job as a thickener.  I tend to use betty crocker gluten free bisqick mix as a replacement for the Wondra flour I USED to use before Celiac.


This really truly does taste like a regular honest to goodness biscuit from your wheat eating days.  I think its the sweet potatoes that make the difference.   I know if you are anything like me, you have been burned so many times when it comes to gluten free bread.  But I would not lie to you here, its really a good recipe.  


The crust pictured here is the whole foods crust.  I will be using their crusts again this year.  

Pecan Pie (no recipe yet)

Maybe I will add some brown sugar carrots to the mix or buttered corn.  No recipe required.  My preparation schedule can be found by clicking here.  I hope you have a happy, healthy and blessed holiday!  

I will be linking this post to

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Tuesday, November 15, 2011

How to Doctor a Gluten Free Cake Mix ~ Part 2

How to Doctor a Gluten Free Chocolate Cake Mix.

Have you been on pinterest lately?  Well I love this new way of recipe surfing.  You cover so much more ground than trying to find ideas the old fashioned search way.  I found this blog titled KevinandAmanda.com.  Love the photography on that blog.  I found a pin on how to doctor up a Cake mix and got lost in her photography of the luscious chocolate cake.  I love this idea too.  Not a new idea, I understand but her pictures are so convincing!  It made me realize that I never posted my own recipe for enhanced chocolate cake.  So here it is.....my version of How to Doctor up a Cake Mix, the gluten free edition.


1 Box of Betty Crocker Gluten Free Chocolate Cake Mix
1 3.8 ounce box of Jell-O Instant Chocolate Pudding
1/2 cup Butter, room temperature
1/3 cup Brown Sugar
4 Eggs, room temperature
1 cup Sour Cream
1 Tablespoon Vanilla

Preheat oven to 350 degrees.
Spray Olive Oil onto two 8-inch baking pans.
  • In a large bowl, combine the cake mix, gelatin powder, butter, sugar, eggs, sour cream and vanilla. 
  • Beat on low speed for 3 minutes or until incorporated. 
  • Pour equally into two greased 8-inch round baking pans. 
  • Bake at 350° for about 35-37 minutes or until tooth pick inserted comes out clean. 
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.

Notes:

Betty Crocker Gluten Free cake mixes made according to the package instructions only makes a ONE layer cake. With the increased ingredients of this recipe, you can get two 8" layers out of one box! See: Print

Saturday, November 12, 2011

Monday Plan Monday: Week of November 14, 2011



It is time to start planning Thanksgiving.  Pull your Menu Plans together, make a list of ingredients, order online any speciality foods.  Remember, it takes a week in the refrigerator to defrost the turkey!

This year I need a break from a crazy Thanksgiving Dinner planning and cooking.  I mean I love to cook but I have finals to study for.  I want the BIG DINNER but I think I am going to take a semi-home made approach this year.    I am going to head into town this week and pick up the Kinnikinnick Bread Crumbs to top my green beans, Progresso canned mushroom soup instead of home made, picking up whole foods most awesome pie crusts, using toasted Udi's bread cut into cubes for the stuffing, canned stock.  You get the picture right?

Monday:

Tuesday:

Thursday:
BBQ Country Style Pork Ribs, Baked Beans, veggies
I am just slathering on the sauce and tossing them on the grill!

Friday:
Idahoan Mashed Potatoes

Saturday:

Sunday:

Find inspiration in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Angela at Heather over at Celiac Family this weeks host for the Gluten Free Menu Swap.
  3. Or if you would like, click my button above for my past menu plans.



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Friday, November 11, 2011

Get a Melissa & Doug 25% Off Coupon When You Take the North "Poll"

We love Melissa and Doug educational toys at our house.  My children have the basic blocks which seems like a timeless classic because I can still occasionally find my 9 year old playing with them.  My daughter loves her metal shopping cart.  When they were young I had all sorts of fabulous wooden puzzles that would make noise.  The Melissa & Doug magnetic fishing puzzle was my children's all time favorite toy.  Now Melissa & Doug want you to vote you YOUR favorite toys!


Melissa & Doug want you to tell them which of their educational toys you think is the best! Just click on the image below to place your vote in the North "Poll!" You'll Get a Melissa & Doug 25% Off Coupon** to use at MelissaAndDoug.com just for voting!






Disclosure: This is a sponsored post.   Print

Tuesday, November 8, 2011

How to Doctor a Gluten Free Yellow Cake Mix

How to Doctor a Gluten Free Yellow Cake Mix.

This recipe is moist and delicious, wonderfully enhanced.  I have been making my Betty Crocker Yellow Cake mix this way for so long, I have no idea why I never posted it.  Maybe because it disappears as fast as I make it and I never end up snapping a picture.  I must confess though, I originally was inspired by this recipe from a "version" of this on a blog somewhere, it had 5 eggs, one extra yolk.  I am so sorry I never could find that source again to credit them. They are pure creative genius.

I first tried Betty Crocker yellow boxed cake mix when I just started going gluten free and regular gluten filled cakes were still fresh in my mind.  I was turned off by the graininess of the cakes.  I am sorry Betty, I mean no disrespect.  I am truly grateful that this mix exists and is main stream.  I just needed to work with it like I do everything else.  It's a sort of a flaw of mine, I know. I set out to doctor up the cake mix to suite my taste.  What I ended up with is good.  Very good.  When I make it for birthdays nobody realizes it is Gluten Free.  It's hysterical how self declared anti-gluten eating folks gobble this up and never realize what they just had WAS gluten free.  Tee hee, makes me giggle in delight.


1 box of Betty Crocker's Gluten Free Yellow Cake Mix
1 3.4 ounce box of Vanilla pudding
1/3 cup Sugar
3/4's cup of Orange Juice
1/2 cup Oil
4 eggs
1 Tablespoon Vanilla Extract

Preheat oven to 350 degrees.
Spray Olive Oil onto two 8-inch baking pans.
  • In a large bowl, combine the cake mix, gelatin powder, sugar, juice, oil, eggs and vanilla. 
  • Beat on low speed for 3 minutes or until incorporated. 
  • Pour equally into two greased 8-inch round baking pans. 
  • Bake at 350° for about 35-37 minutes or until tooth pick inserted comes out clean. 
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.

Notes:
Betty Crocker Gluten Free cake mixes made according to the package instructions only makes a ONE layer cake. With the increased ingredients of this recipe, you can get two 8" layers out of one box!  See:


I will posting this recipe to:




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Monday, November 7, 2011

Menu Plan Monday: Week of November 7th, 2011


GUESS WHAT??!?  I got a turkey this week.  Yup, its defrosting in my fridge right now.  :-)  Says Gluten Free right on the label.  OK maybe defrosting and cooking it this week is not the best idea.  I typically like to reserve the turkey for Thanksgiving to keep the meal feeling like a special occasion meal.  Oh, I almost forgot to tell you the best part.  I only paid $2 for it.  Yay, I'm so excited!  LOL.  I actually secured lots of yellow sticker meat sales this week so we are eating lots of protein this week!

Ok so its Crock Pot week over at Gluten Free Menu Swap.  You do not have to twist my arm to convince me to use my crock pot more!  I have a love affair with my crock pot. ;-)

Monday:
Crock Pot Roast Beef, Mashed Potatoes & Veggies
I love starting me week off with a Crock Pot meal.  
Monday's are hard to get started for one.  Monday Evenings
are full of activity for us (Karate and Cub Scouts).


Tuesday:
Crock Pot Chicken Delicious
Named because it is indeed delicious!  I mean it.  
I linked where I found it, but I suppose I should blog the
GF changes I made some time this week.

Wednesday:
Photo Credit: IStockPhoto
Church Dinner, Crockpot Chili
Sausages Sandwiches for those not eating there.

Thursday:
Photo Credit: The Beef Checkoff
President Ford's favorite, an Allrecipes recipe!

Friday:
Pizza Night.  We have not had any pizza lately, 
its long overdue.

Saturday:
Turkey Dinner 
Practice Run for Thanksgiving perhaps

Sunday:
Turkey Leftovers.


Be inspired in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Angela at Angela's Kitchen, this weeks host for the Gluten Free Menu Swap.
  3. Or if you would like, click my button above for my past menu plans.

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Friday, November 4, 2011

Gluten-Free Cookie Swap


This is Jules Shepard's second year hosting the Gluten-Free Cookie Swap. I totally missed the boat least year.  I had no idea what was going on.  Where was I when this boat took off?!?!?  Ehh, I don't know.  Making cookies and planning for the holidays perhaps.  What an incredible resource this facebook page is.  I found so many excellent cookies there.  As I was surfing the pictures a few moments ago with my children, my children forced me to add a few to this years must try this.  

Between now and December 30th you can head on over to the facebook page (click her coin above) and enter your best recipe.  Winners will be drawn on December 31st.  Grand price is worth $850 dollars.  Four runners up prizes worth $143 dollars.

I have entered a few cookies of my own.  If you like them, would you mind liking them over there as well? Click the link below the cookie and hit like to vote.  Thank you so much!

Gluten Free Mint Chocolate Chip Cookies
Gluten Free Roll Out Shortbread Cookies
Gluten Free Roll Out Chocolate Chip Cookies


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Wednesday, November 2, 2011

Crock Pot Kielbasa Bean Soup

Once upon a time, on a cold winter weekend I decided to have soup for lunch/dinner.  It was too snowy and cold to go outside so I asked my friend for suggestions.  She sent me a variety of suggestions including her Kielbasa Bean Soup recipe.  I wanted to use what I had so what I ended up doing was butchering her dear sweet recipe.  I am sure it would have been great just the way it was, I just did not feel like going out! Plus....I have this problem following recipes as written.  Im a mad scientist recipe follower after all!!

Funny story, my friend lost her recipe and asked me to send it back to her.  I did so, only the newest version had red cross outs and red additions all over the page.  It literally looked like I bled all over it.  She laughed and suggested I post this recipe since it no longer looks anything like hers!  So, here it is.  Our families favorite soup.

Photo Credit: Under the Big Oak Tree
My soup actually does not look like this (remember I butchered the recipe?)
I will return later in the week with my own picture.


56 ounces (7 cups) or Chicken Broth (4 cans can be used)
16 ounces Hillshire Farms Kielbasa, diced
15 ounce can Bushes Navy Beans
14.5 ounce Del Monte Canned Tomatos, with juice, Petite Diced
1 bag frozen Mirepoix Blend Frozen Vegetables
1 cup Frozen Spinach
1 large Onion, quartered and sliced thin
1 teaspoon Thyme
1 cup Cream
4 Herb Ox Bouillon Cubes


  • Mix Stock, Kielbasa, Beans, Mirepoix Vegetable Blend, Onion, Thyme and Bouillon cubes in crock pot.
  • Cover and cook on low-high heat setting for at least 6 hours or until beans are tender.
  • Stir in Tomatoes, Spinach and cream.
  • Cover and cook on high setting until heated through, about 15 minutes more.


I will posting this recipe to:






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