Monday, July 21, 2014

Chocolate Donuts

We have a new donut shop in our town.  I haven't tried it yet but someone mentioned the blueberry cake donuts and now I really want one!  I think that is one of the things that David has missed being (essentially) gluten free - donuts, especially powdered sugar ones.  I did recently make some of those for him but way back in February I found a chocolate version.
K and I made them one night.  She enjoyed the facts that we were making donuts and David enjoyed the donuts. 
They were fairly easy.  The biggest problem I have with making homemade donuts is that I haven't figured out how to get the icing to work right.  I guess I just need to specifically find a "donut icing" recipe.  It just tends to be good the first little bit and then disappears over a day or so.  All in all, these were good and David enjoyed them for his "second breakfast" that week.

Gluten Free Chocolate Baked Donuts from Serious Eats
  • 3/4 cup (2 1/2 ounces) gluten-free oat flour
  • 1/2 cup (4 ounces) granulated sugar
  • 1/4 cup (1 1/4 ounces) potato starch or tapioca starch
  • 1/4 cup (3/4 ounce) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 6 tablespoons yogurt
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • nonstick cooking spray
  • For the Glaze
  • 1 1/2 cups powdered sugar
  • 6 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract, optional


Preheat oven to 375°F. Whisk together oat flour, granulated sugar, potato starch, cocoa powder, baking soda, and xanthan gum in a medium bowl. Add egg, yogurt, milk, and vegetable oil. Whisk until batter is smooth. Allow batter to stand for five minutes. Lightly coat donut pan with nonstick cooking spray. Fill cavities about halfway with batter. Place the pans in the oven and bake for about 10 minutes or until the donuts spring back to touch.  Turn them onto a cooling rack and cool completely
 Whisk together powdered sugar, milk, vanilla, and lemon extract in small bowl. Dip doughnuts, one at a time, into glaze. Shake off excess glaze. Place dipped doughnuts onto wire rack. Enjoy!!

Wednesday, July 09, 2014

Gluten Free Cinnamon Rolls

Last month, the Daring Bakers challenge was for cinnamon rolls.  I knew that David would be super excited about it as soon as I saw it.  What a great opportunity to "have" to try a gluten free cinnamon roll recipe.  
Now, I know I am late posting this; but, we have been moving and had a bit of trouble getting internet set u and reliable.  So, I'm posting now...about two weeks late!   Soooo....This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!
These actually turned out really good.  They were much better when heated.  David liked taking them for his "second breakfast" at work.  He said that warming it made the microwave made the icing run off some.  I guess one way to avoid this would be to reapply icing after you heat the cinnamon rolls if you don't eat them all at the first sitting.  I did make smaller rolls than the recipe instructed, so they lasted for more days.  The dough wasn't too difficult to work with but it did break a little bit when rolled.  All in all, I'd say it was a pretty good recipe and was quick.  If you need to make gluten free treats, try this one out!
Gluten Free Cinnamon Rolls from Recreating Happiness
  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough
  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon
  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt
*I just made a simple icing with no cream cheese but this would be good.
  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.
Combine yeast and sugar in large mixing bowl.  Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.  Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it.
Roll out the dough: this is a sticky dough that you'll want to roll out to approximately a 13" x 10" rectangle. I placed tapioca starch on a pastry cloth but you can also use plastic wrap.  Place dough in the center and cover with a bit more tapioca starch (and another sheet of plastic wrap if using). Roll out to the needed size and then carefully peel off the top layer of plastic wrap.  Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½" space around the edges. 
In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.  To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the pastry cloth (or plastic wrap) to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You'll end up with a sticky mess.
Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into desired number or size pieces.  Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.  Bake 22-27 minutes until tops are golden brown. 
ICING: (Instructions for the cream cheese version are here)
Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.  Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.  Enjoy!

Tuesday, July 08, 2014

Birthday Dessert

So, this is how far behind I am on posting.  Back in February when I turned 31, David made me a really yummy frozen strawberry dessert. 
I picked it because he had said he thought it looked good, it was (roughly) gluten free, and sounded good to me, too.  Um, can we just say I LOVED this!  I think I ate it almost every night until it was gone.  one night I had it for supper.  And one night I had two pieces.  I blame being in first trimester of pregnancy on that one!  :-)
 I say "roughly" gluten because we did use Nature Valley granola bars which are labeled gluten free but also don't have wheat as an ingredient.  This works for us, though it may not work for you.  I think K had a good time banging the bars!  :-)

Frozen Strawberry Crunch Cake from Tablespoon
  • 1 box Nature Valley Granola Bars
  • 1/3 cup brown sugar
  • 1/2 cup flour (gluten free if needed)
  • 6 tablespoons melted butter
  • 2 egg whites
  • 1/2 cup sugar
  • 1 cup heavy whipping cream
  • 1 lemon, juiced
  • 4 ounces cream cheese
  • 1 1/2 cups freshly chopped strawberries
  • Directions

    Preheat oven to 350.  Unwrap all granola bars.  Place them in a bag and bang to a course crumb (or use your food processor ut kids love the slamming part!). In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. 
    Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside.
    Meanwhile, in a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.  After this, add the lemon juice and cream cheese then mix on low until well mixed.  Fold strawberries into this mixture.
    In a buttered glass pan, press half crumbs on the bottom.  Top with strawberry mixture and then press the remaining crumbs on top.  Cover and place in freezer for 3 hours or more.  Enjoy!

    Monday, July 07, 2014

    Weeks 27-28

    To say that the last two (almost three) weeks have been crazy would be an understatement!  Last week we moved and are still unpacking and finishing moving everything.  When we tried to set up internet we were told that the soonest it could be done was David went with option number 3 or 4 so we could have access since I was on call last week and he is on this week.  Then my computer decided to start acting up and it's still not acting right.  Thus, my long absence!

    Moving and work and life have just exhausted me these past two weeks.  We spent most of last week moving.  Then we went to TX for a family reunion.  It was actually BEAUTIFUL!  The weather was cool (in TX in July!) and we had a really good visit.  Then when we got back, K started at a new summer camp.  She has really enjoyed it a lot but is definitely worn out by the end of the week.

    I have to say that my week on call wasn't bad.  And it was a 4 day week due to July 4th holiday.  We spent Friday and Saturday doing some shopping for the house and got a good bit accomplished but it has me beat.  We did go to fireworks Friday night and K loved it!  She also determined that fireworks are made from glitter that's all glued together and just comes apart when it goes in the air.  :-)

    Right now, David is trying to get my computer to work, attaching the DVD player upstairs, and trying to determine why the build in WiFi won't work well on the TV.  He's so good!!!  I love him!  I am preparing for my glucose tolerance test tomorrow.  Yuck!  Ready for that to be over for sure!

    Due Date: September 25, 2014  
    How Far Along: 28 weeks (and 4 days)
    Fruit/Veggie: eggplant, cauliflower - 15.5 inches, 2.5 pounds
    Gender: It's a BOY!  
    Exercise: Still exercising almost daily.  I'm definitely getting out of breath faster and can't do as much.  My jumping jacks are much closer to the ground and I'm modifying a lot...but still going!

    Sleep: I'm pretty consistently up at least twice a night.  The pregnancy pillow has been great recently!  We switched sides of the bed, so that I can sleep on my left side without feeling like there is a wall between me and David. 

    Cravings: Um...salty stuff, ice cream, sausage biscuits.  Sometimes it's still hard to decide what I want.

    What I love: Feeling and watching the baby move! The support David gives me.  Our new house.  seeing how much K is enjoying her new school and the new house. 

    What I miss: turning over in bed easily, bending over easily, being able to go "full out" at the gym, having energy for the WHOLE day!

    What I'm looking forward to: Getting the house straight and set up, choosing nursery bedding, having my GTT DONE, my shower this weekend

    What I'm thankful for:  My sweet husband, always taking care of me.  A healthy pregnancy. 

    Saturday, June 21, 2014

    26 weeks

    I think that last weeks post was a lot of fun.  Maybe closer to the end we'll do another one.  This week has been a little stressful just because of impending business.  We were also very busy this week, though it was a fun busy.  I got a good bit of "practice" holding babies this past weekend.  Friday I babysat for a friend so she and her husband could go out to eat for their anniversary.  K and their son are good friends, so they played the whole time.  Miss Rachel and I just played and then she went to bed, quite easily I might add.  Saturday, we had a party with some of David's co-workers.  It was an enjoyable evening, albeit K got to be LATE!  I held one of the babies for most of the night after I put him to sleep.  Sweet baby kisses.  :-)  Sunday we subbed in the nursery with the crawlers.  Shockingly there was only one baby.  David said, "Man, I'll work in the nursery every week for that!" 

    Then came, yeah!  I think I was majorly overwhelmed and had a surge of pregnancy hormones or something.  I think I cried around five times that day.  Most of it was in irritation.  Then I "couldn't" find anything to wear to yet another party.  I finally found something (that was, ironically NOT maternity).  Then another dinner that wasn't appealing, so I waited to get home to eat.  K had a BLAST swimming all night except for when she ate.  I enjoyed chatting with different people I don't see much at work.  Then we left...around 845.  Close to an HOUR after K's bedtime.  She went to sleep quite quickly.

    Wednesday was a fairly normal day.  I got K and took her with me to the gym and then we went to church.  She fell asleep on the way there...which made me feel badly about keeping her out late again.  Of course, she refused to fall asleep on the way home.  Thursday we had no plans and so I thought K could play in the sprinkler.  Oddly, she was excited but wouldn't really play.  Later we determined she had fever.  No other symptoms really besides clinginess and being tired.  She was in bed by about 7 and slept until 715.  She and David did some errands yesterday and she has been fine since.  I think she was just so tired that a tiny virus knocker her harder than usual.  
    Today, she had a splash pad birthday party and tonight we go to another work party.  End of the year fun!  We close on our new house Monday and then move after that.  Craziness around here!
    Due Date: September 25, 2014  
    How Far Along: 26 weeks (and 2 days)
    Fruit/Veggie: butternut squash, green onion (length) - 13-14 inches, 2 pounds
    Gender: It's a BOY!  
    Exercise: Still exercising almost daily.  I was exhausted on Friday, almost skipped though I'm glad I didn't.  Today, I'm pretty sure I pulled some sort of muscle in my gluteus maximus on the right and my calf on the left.  I'm falling apart...or maybe my ligaments are starting to relax?  Guess it's time for that! 

    Sleep: I'm pretty consistently up at least twice a night but can fall asleep fairly quickly.  Apparently, I sleep better on my left side because I always wake up facing that directly.  The pregnancy pillow is GREAT for naps.  David and I might switch sides of the bed when we move so I can try it for night time sleep and not disturb him.  I'm starting to get hot in the middle of the night and want to sleep without covers...but this apparently messes up David's covers as he always yanks at them when I get out from under them.  Another reason to switch sides!

    Cravings: Very difficult to tell.  Sausage biscuits, cool, sweet things like fruit and lemonade, cereal, Carbonation!  Otherwise, it's actually pretty hard for me to actually decide what I want to eat.  Nothing just really stands out and being good.  Is this NORMAL?!  It seems strange to me.

    What I love: Watching for the baby to move!  I actually got a video the other day.  Getting closer to moving. Looking at stuff for the house. 

    What I miss: turning over in bed easily, sleeping well, being able to go "full out" at the gym, having energy for the WHOLE day!  None of this has really changed recently.

    What I'm looking forward to: Getting the fabric swatches in on the bedding options for the nursery.  Moving and setting up the house, hopefully selling this house, baby showers, getting K ready for school

    What I'm thankful for:  My sweet husband, always taking care of me.  He is so understanding about my mood swings, my inability to help as much with packing (Y'all, I have been SO tired!). That K continues to show interest in learning about Jesus and the actions involved in faith (telling other people!).  A healthy pregnancy.  The rain that is currently falling outside my that sound!

    Sunday, June 15, 2014

    25 Weeks - His and Hers

    I thought it would be fun since it's Father's Day today, to have a post from David's perspective.  So, what is in bold, is his view and the regular type is mine.

    We made caramel bars for Claire this week.  You can expect to see them posted sometime within the next 9-12 months.  Claire spoils me even when it's not Father's Day.  Today she suggested Penn's for lunch.  The fried catfish was excellent...Claire didn't eat (until we got home, I DID eat when we got home! There just wasn't anything there that sounded good to me...and they had run out of shrimp!  Really?!).  She made me waffles for dinner and peanut butter blondies last night, at my request.  We've been watching our plants grow. We planted tomatoes, peppers, cauliflower last Sunday and they are sprouting now. Claire has been staring at her belly and taking videos of it. The best video I got (which wasn't very good) has David saying "WOW!" at the end.  Not about the baby moving, but about a basketball play.  Ha!  This is the busy season for us.  Lots of parties, too many ER shifts, K just got through with VBS.  Claire's mom came for that which was very helpful and K enjoyed.  We got to play a new game with Allie (my mom) and promptly lost the game.  You were supposed to cure all disease and apparently the correct answer was NOT "It's a virus. It'll go away on it's own." We were doing pretty well...just ran out of time/cards.  I have started getting nervous about having a new baby.  I even had a dream about Claire going into preterm labor but no one would treat her, so we were going around trying to fake asthma exacerbations so that someone would give her magnesium. Um...hopefully, this is just a stressful dream.  I mean, I have hit viability but he needs to stay in there a lot longer!!!  FYI, magnesium is used to treat preterm labor.

    All in all, it was a pretty good week.  I had a doctor appointment this week.  Nothing big happened.  My blood pressure was good and I'm gaining appropriate (I guess!) weight.  She said "You have the cutest little stomach," which was funny to me because she sees pregnant bellies all day long!  I did come home with that lovely Glucola stuff.  I get to do that in about 3 weeks.  Yay!  On the plus side, we do get another ultrasound at that visit.  So, I'm looking forward seeing little man again.  After that visit, we went to get frozen yogurt and then K played in the "splash pad" next door.  She came home SOAKED! K had a great time with my mom and I enjoyed seeing her as well.  Like David said, we started planting some plants for a garden.  our new house has a couple of planters already.  K has loved watching them sprout.  Hopefully we will have success.  Nothing better than homegrown tomatoes.

    Due Date: September 25, 2014,  September 25, 2014
    How Far Along: 25 weeks (and 3 days), 25 weeks and 3 days - but I've been looking over your shoulder.  At first I thought we were either 26 weeks or about to be 26 weeks
    Fruit/Veggie: Rutabaga, Napa Cabbage - 13 inches, 1.5-2 pounds
    Gender: It's a BOY!   Male
    Exercise: Still exercising almost daily.  Lunges are more difficult but I can still do jumping jacks.  Still daily and active, some modifications.  You skip the more intense classes.

    Sleep: Sleep has been a little off and on.  I'm waking up 2-3 times a night to go to the bathroom.  Turning over is getting a little more difficult and I'm having some "stretching" sensations at night which can be a bit uncomfortable.  Though I have noticed that it's mostly when I'm on my right side.  Maybe I really do need to sleep on my left side  Up and down....sometimes literally.  I tried to buy you a pillow.  actually, he DID buy me a pillow - verdict is still out.  I got a snoogle hoping she'd sleep better.  Not sure if she likes it or if it makes a difference.

    Cravings: David said, I'm suggestible.  Someone ate my yogurt at work and I didn't have breakfast.  He suggested I go get a sausage biscuit between patients.  Of course, then I really wanted a sausage biscuit.  If I crave something, it's mostly something that's not very good for me...though fresh peaches could definitely be included on this list!  Yours? You can be talked into cravings.  Still sausage biscuits.  You seem to want olives on stuff.  I don't know - I mean, she'll sit in there for 10 minutes with the fridge and freezer open and still not find anything to eat, which is a weird problem to me.  You seem to have slowed down on the Cheez-its. As to MY cravings - nothing has changed...still macaroni and cheese, breadsticks, meatloaf...anything with gluten that I can't have.  Oh...and cereal....always!

    What I love: Watching for the baby to move!  Feeling him move.  Looking at stuff for the house.  Uh...I don't know.  Your boobs.  yikes!!!!  Looking at the house on Zillow.  Seeing how excited you are about the baby.  Having you slow down to match my pace, take naps with me...BTW, it's over.  The Spurs WON!!!!

    What I miss: turning over in bed easily, sleeping well, being able to go "full out" at the gym, having energy for the WHOLE day!  Sometimes it's hard to have my midnight snacks because you get up to go to the bathroom and miss me if I don't come back real quick.  Um, I thought you didn't have those anymore.  Not everyday!  You don't have any go-to clothes, which makes deciding what to wear an adventure.

    What I'm looking forward to: being moved!  The thought of it and all the work involved really kind of stresses me out!, baby shopping, getting K ready for school, baby showers, family reunion  Being in the new house, seeing K with the baby, watching you with the baby.  Right now I'm back to the "being nervous about having a baby" stage.

    What I'm thankful for: My mom, who was able to come help with K this week for VBS.  Offers of friends and family to help us move.  My sweet husband, always taking care of me.  That K is growing and learning about Jesus, His love for her, and the actions involved in faith (telling other people!).  You.  K.  A healthy pregnancy.  A job that I enjoy.  A good church with growing friendships.  A God who has been faithful.

    Sunday, June 08, 2014

    King Cake - Gluten Free

    Yes...I know!  Lent is over, Mardi Gras has passed, but this was a really good recipe and I am bound and determined to share all that I've been making over the past few months despite NOT posting.  I'll try to be a better blogger.  Anyway, one of the things David wanted before we began this gluten free thing was king cake. 
    Well, I decided that I'd find one to make for him anyway and it turned out great!  I might actually like it better than the gluten-full version.  :-)  The dough did have a tendency to break, which I've found to be the biggest issue with formed gluten free items.  The filling is more cinnamon roll-like but that's what David likes...and I do too.  Come on...cinnamon, sugar?  YUM!  I'm pretty sure I sent some to work with David because he wasn't going to get to eat all the king cakes that everyone else brought.

    Gluten Free King Cake from Jules Shephard
    Pastry Ingredients:
    ¼ cup warm water (110 F)
    1 Tbs. granulated cane sugar
    2 ¼ tsp. (1 packet) highly active, fast rise yeast
    ½ cup unsalted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
    3 Tbs. granulated cane sugar
    ¼ cup warm milk (dairy or non-dairy)
    2 large eggs
    3 cups Gluten Free All Purpose Flour (or your own mix - this one already has xanthum gum in it)
    ½ tsp. ground nutmeg
    2 tsp. gluten-free baking powder
    ½ tsp. salt (¼ tsp. salt if using non-dairy alternative)
    2 Tbs. milk (dairy or non-dairy) for brushing on pastry before baking

    Filling Ingredients:
    4 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
    ¾ cup packed light brown sugar
    1 ½ tsp. ground cinnamon
    ¼ cup Gluten Free All Purpose Flour

    Gluten-Free Icing Ingredients:
    1 cup confectioner's sugar
    1-2 Tbs. milk (dairy or non-dairy)
    Colored sugar (purple, gold and green)

    Prepare the filling by melting the 4 tablespoons butter and setting aside. Whisk together the brown sugar and cinnamon.

    In a small bowl, combine the warm water, 1 tablespoon sugar and yeast; stir and set aside to proof.  If the mixture is not bubbly (or fluffy appearing!) and doubled in volume after 5-10 minutes, toss out and start again with fresh yeast.

    In a large mixing bowl, blend the remaining 3 tablespoons sugar and butter until lighter and fluffy. Add the milk and eggs and beat until well-integrated. Add 2 cups of Gluten Free All Purpose Flour, salt, baking powder and nutmeg and mix well. Stir in the proofed yeast-sugar-water mixture, then add the remaining 1 cup Gluten Free All Purpose Flour.  Beat another 1-2 minutes, until the dough is clumping together and is not too sticky.

    Prepare a large baking sheet by lining with parchment paper. Turn the dough out onto a pastry mat or a clean counter dusted lightly with Gluten Free All Purpose Flour. Roll the dough out to an elongated rectangle 24-30 inches long by 9-10 inches wide. Brush on the melted butter for the topping, coating the entire rectangle. Sprinkle the topping mixture on top of the melted butter, spreading to the ends of the rectangle, but leaving 1/2-1 inch without topping on each of the long sides of the rectangle.
    Using a pastry blade or a spatula (or gentle fingers!), gently peel up one of the long sides of the rectangle and begin rolling it as you would a jelly roll. Once the entire pastry is rolled upon itself until no pastry remains unrolled, a 24-30 inch long roll will remain.

      Slowly and carefully pull the two ends of the roll together to form a circle or oval.  Dabbing the ends of the pastry with water, join the ends together to close the circle. Gently transfer the ring to the parchment-lined baking sheet, or transfer the ring on the silicone baking mat to the baking sheet. Using a large sharp knife, make a cut in the top of the pastry every 2 inches to expose one layer of the roll...unless of course, the dough has already broken some and done this for you!
    Move the roll to the pan you plan to cook it on.  Then cover the cake and let rise in a warm spot for 20-30 minutes like a warming drawer or an oven heated to 200 F then turned off.

    Meanwhile, preheat oven to 350 F (static) or 325 F (convection).  Uncover the roll, place the pan in the oven and bake for 20-25 minutes. Remove from oven and allow the cake to cool.  While cooling, mix icing ingredients.  Drizzle over the cake when it is cool.  Sprinkle colored sugar on top of wet icing, alternating colors between each cut in the top of the cake. Serve when fully cooled and ENJOY!