Saturday, August 27, 2011

Gluten Free Brownies

So I used my new brownie recipe and made it gluten free. They were not quite as good to us gluten eaters and a little more crumbly, but really not much of a difference. My kids gobbled them up and didn't seem to notice a difference.
1/2 cup butter
1 cups sugar
2 eggs
3/4 tsp vanilla
1/4 cup cocoa
1/2 cup plus 2 Tbsp. rice flour
1/2 cup plus 2 Tbsp. tapioca flour
1/4 tsp salt

Cream butter and sugar together.
Add eggs and blend well
Add vanilla, salt, flour, cocoa and flour. Don't overbeat.
Pour into a greased 8x8 pan.
Bake 20-25 minutes until done.

Bake at 350 F for 25-30 minutes

Thursday, August 25, 2011

Brownies from Scratch

So I was discussing brownies with my the YW president and how to make brownies for an upcoming recognition night. I sadly did not have a recipe from scratch that I liked for making brownies, so I was planning on going with the boxed kind. Well....wouldn't you know the very next day after our conversation I stumble upon this brownie recipe. Yep...It's my recipe now for brownies. Mind you, they do not taste just like the boxed brownies....this recipe uses butter instead of oil, so they are going to taste a little different. They are fabulous. Perfect for me, now I don't need to keep a mix in the house, I'll can just opt for this recipe!

Recipe from: Chef in Training

1 cup butter
2 cups sugar
4 eggs
1-1/2 tsp vanilla
1/2 cup cocoa
1-1/3 cups flour
1/2 tsp salt

Cream butter and sugar together.
Add eggs and blend well
Add vanilla, salt, flour, cocoa and flour. Don't overbeat.
Pour into a greased 9X13 pan.

Bake at 350 F for 25-30 minutes

Tuesday, August 23, 2011

Kitchen Tools Tuesday

My sifter:

John bought me this awesome sifter for Christmas last year. I love that it has a bowl attatched to catch all of my sifted ingredients.

It has a turning handle (I hate the sqeeze handled ones).

It also has a metal mesh ring to sprinkle your sifted ingredients, like powdered sugar.


Wednesday, August 17, 2011

Creamy New Potatoes with Peas

Growing up my mom would make this wonderful side dish when the peas were ready in the garden. My dad would go and find the new potatoes from the garden and we were in heaven. It's one of my favorite dishes fresh from the garden...maybe because it is the start of all the fresh goodness. Yes, it's basic, but mine never tasted like my mom's. She finally told me her secret ingredient this year....a chicken bouillon cube. Yep, that simple thing makes it fabulous. So here's the recipe...a little late for peas from the garden, but you can use frozen ones (from the garden of course) until next year!Measurements are approximate since I just grab and dump when I make this.

Potatoes
Peas

3 Tbsp. butter
3 Tbsp. flour
1 chicken bouillon cube
2 cups milk
salt and pepper to taste

Start by cubing your new potatoes and boiling them in water. When they are about done (tender, but not mushy) throw in your peas and let them cook for a few minutes. Then drain them well and set aside.
Then make your sauce: Melt butter in med frying pan over med heat. Stir flour into melted butter and immediately mix in your milk. Toss in your bouillon cube and bring to a boil, stirring often. When it boils about 2 minutes, mix with your drained veggies. Serve warm.



Saturday, August 13, 2011

Chili's Santa Fe Wrap

One of my favorite things to order at Chili's is the Santa Fe Wrap, so I went looking for the recipe to make it at home. So this didn't taste quite as good as Chili's, but they were very good!! I will be repeating it :) Yum!
Recipe from: Breaking the Recipe Rut

Grilled Corn
Diced Tomatoes
Diced Red Onion
Diced Grilled chicken
Tortilla Strips
Lettuce
Shredded Cheddar Cheese
Ancho-Chili Ranch Dressing*
Tortilla

Fill tortilla with chicken and toppings. Drizzle with ancho-chili ranch dressing. Wrap the tortilla like you would a burrito (envelope style so that everything is packed nice and tight inside).

Make the dressing: Blend together:
1 dried ancho pepper
1 cup mayo
1 cup milk
3 Tbsp. dried ranch mixPicture of the dressing:

Wednesday, August 10, 2011

Dessert Pizza

Someone John works with shared some cinnamon pizza from Papa John's and he was so excited to share it with me that we went and got one....It was good, but I thought this has got to be so simple to make myself, and before I put much thought into it, I saw it on a blog. This was a huge hit with John. I think it has more oats and flour than Papa John's or maybe less butter, but it was really good and I don't think I'll change it.
Pizza crust (I used my favorite recipe)

Crumb topping
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon

Vanilla glaze
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted margarine or butter
1 teaspoon vanilla extract

Roll out pizza dough. Top with crumb topping and bake 10 to 15 minutes until crust is golden brown. Allow to cool a few minutes and drizzle with glaze. Serve warm.