Hello November

It's hard to believe that it is November already! I feel like it was just yesterday when I was welcoming Justin home and now October is gone too. Last weekend we went to an '80s themed Halloween party. 

My hubby's costume was totally rad: a mullet, glasses, and a laser background! The background was inspired from Pinterest. I took a laser background that I found online and made a poster at Walgreens. We glued it to a box and connected a backpack so he could wear it. We configured the straps of the backpack to go through the back of his sweater so you wouldn't see the straps. 

We dressed Iivana up as a ladybug this year on Halloween. She wasn't a fan of the little hood with the heart antennae, but she did look adorable! (Remember last year, she was Minnie Mouse!)

She enjoyed a new rope toy that was sent from her Grannie and Uelo too. 

Whenever I think of Halloween, I think of beef stew. My mom would make it every Halloween! It was a tradition that I wanted to share with Justin this year so I called my mom up for the recipe. I made it the night before and Justin came home at lunch to put it in the oven so it would be ready for dinner.

It was actually a pretty easy recipe to make too; it just takes 5 hours to cook so you have to plan accordingly. Below, I'll share the recipe. It's my grandma's recipe and makes me think of my childhood. I made one minor adjustment to make it gluten free!

Beef Stew:

• 2 lbs. of meat (I used precut stew meat. But my mom says she has also used round steak or even sirloin.) 
• 4-5 potatoes (I like to use a crinkle cutter and cut them into about 1 in. chunks.)
• 6 large carrots (I used baby carrots and cut them in half. I used about half a 1 lb. bag.)
• 1 big white onion (cut into rings)
• 1 small can of peas (I ended up using about half a bag of frozen peas.)
• 1 tsp. sugar
• slice of bread cut into small pieces (I used the ends of 2 slices of Udi's bread that I had in my freezer. I cut them into small pieces and it worked great.)
• 1/2 tbsp. of salt
• pepper to taste
• 4 tbsp. of tapioca (sprinkle in)
• 46 oz. can of V-8 (use about 2/3 or until all the stew is covered)

Mix all the ingredients together and bake at 250 degrees for 5 hours. 

GF Warm Cheddar & Bean Dip

On my birthday post, I gave a sneak peak picture of our football food! We had chicken tenders marinated in Red Hot sauce and then grilled. Justin and I also made a cheddar and bean dip.

I found the recipe for the dip on the back of a Glutino box of bagel chips. <--- I linked the recipe from the website, but below the box picture I also copied and pasted it, just in case the Glutino site ever takes the recipe down.

Warm Cheddar and Bean Dip

• 2 cups canned white beans, rinsed and drained
• 1/2  cup gluten-free beer (1/2 to 3/4 cup) or apple cider
• 1 clove garlic, peeled and cut into thirds
• 1/2  teaspoon ground cumin
• 1/2 teaspoon salt
• 1-1/4 cups grated sharp cheddar cheese
• 1/8 to 1/4 teaspoon Tabasco sauce
• 2 green onions, tops and roots discarded, minced for garnish

In a food processor, combine beans, beer, garlic, cumin and salt.  Process until smooth.  Add 1 cup of the grated cheese along with the Tabasco Sauce and process just until combined. Place the mixture in an attractive, heatproof dish. Sprinkle remaining 1/4 cup cheese over the top.

Bake in a preheated 375°F oven for 15 minutes. Sprinkle with green onions and serve with Glutino bagel chips.

Here are all the ingredients for the warm cheddar and bean dip, including gluten free beer.

I was also overly ecstatic to use my new Le Creuset Heritage stoneware casserole dish. (Even though in the end it was a little too big, the dip still gave me an excuse to use it.) If you read the recipe, it even said to use "an attractive, heatproof dish."

The food processor with beans, beer, garlic, cumin and salt. The hot sauce and cheese were ready to mix in.

Right out of the oven!

I ended up scooping some dip into a ramekin, which worked out because it was sort of runny. Even though it was runny, it still tasted fantastic. I will definitely make this again! If you like beans and cheese, you'll love this dip. The bagel chips are what make it truly delicious.

Finishing First Week & Football Foods

A successful first week of school is finished! However, I am utterly exhausted. I always forget how much walking and talking I do that my body isn't used to (from being lazy all summer). The week was spent learning the rules and establishing classroom procedures. My students really enjoyed this Post-It note activity that I came across on Pinterest. 

The week ended with the start of college football for my MSU Spartans! Check out Iivana's fabulous new jersey.

Despite being tired from the work week (and looking that way too), Iivana and I were ecstatic about the game and Sparty's win. It wasn't the prettiest, but I'll take it.

This photo cracks me up! Iivana is crazy. I was trying to take a picture with her...but she wanted to show you her pearly whites.

I tried to continue the tradition that Justin and I started by making football appetizers for the game. (Check out some of the finger foods we made last year: here, here, and here.) I decided to make a pizza inspired appetizer. Remember I bought some pizza crust mix at Marshall's? My random mixture that didn't follow the box recipe, didn't turn out the way I had hoped. It was still edible, but not great.

My experimented creation wasn't worthy enough to share all the details. But these gluten free pizza puffs are a much better recipe to share. I've made them before and they are soft and delicious!

Smart Cookies

Since yesterday I posted about my Wisconsin stop on my visit north, I decided to write about another dessert my grandma made for Kristen and me. I have no idea where she found this recipe, obviously a magazine. These peanut butter cookies only contained four ingredients: chunky peanut butter, brown sugar, an egg, and baking soda. I think if you click on the picture, it will get bigger if you want to read the directions. Basically you mix it all together and bake at 350 for 8 to 10 minutes!

I think hers looked just like the ones in the magazine. These cookies were more on the crunchy side, but the wonderful flavor of PB is what makes them great! I will have to try to make them on my own. Another bonus for celiacs and non-celiacs who like to bake for someone with the disease, is that they don't require an expensive flour. They are flour-less!

Wisconsin - Favorite Things

Before we drove back to Texas, my mom, dad, Iivana, and I went to visit my grandparents in Wisconsin for a few days. It's almost been 2 years since I was diagnosed with celiac disease and when I go to visit my grandma and grandpa I am pleasantly surprised at what they've done to accommodate my dietary needs.

1. Schaum Torte

One of my favorite desserts that my grandma makes is called schaum torte. It's been a favorite of mine even before I was diagnosed with celiac disease, so I'm excited that it is a dessert that I can still indulge in. It is basically a meringue, but I think it is more fluffy and marshmallow-like. When my grandma makes it, I don't think she even uses a recipe. I was searching for recipes on the Internet to post, in case others were interested in making it. I think this one seemed close to what I remember of hers because I've made it with her when I was younger. Although I don't think she uses vinegar, but she does the second method cooking option like the recipe suggests where you preheat the oven and then turn it off after a couple minutes and allow the torte to cook for hours. Mine pictured below is topped in strawberries and whipped topping. I came across this lemon schaum torte recipe that I thought looked interesting to try to make in the future.

2. Chicken Rice Soup
Every time we would make the drive from Michigan to Wisconsin for as long as I can remember, when we would arrive my grandma would have homemade chicken rice soup ready for us for lunch. She normally uses bullion in her recipe, which contains wheat; but she makes a special batch for Kristen and me that doesn't use it. Mmm, I always try to replicate her soup, but hers is always the best.

3. Wisconsin Brick Cheese
These are my favorite Wisconsin things all wrapped into one trip! Because what is a trip to dairy land without cheese. We always buy brick cheese, which is a treat because we can't really find it other places outside of Wisconsin. It's a light, buttery tasting cheese which means you can eat slice after slice. I brought a couple pounds of it back to Texas with me!

Gluten Free Italian Cheese Bread

Time to catch up! About a month ago I went to Little Aussie and bought some pre-cooked pizza crusts. (Remember the cranberry bread, it was that same trip.) I debated what kind of pizza to make, when I came up with a brilliant idea. Does any one recall Little Caesar's Pizza Kits? My parents would buy the fund raising pizzas, and I preferred the Italian Cheese Bread. I decided to make my own version of the Italian Cheese Bread. 

I started with my pre-made gluten free crust from Little Aussie. I truly believe finding the right crust is half the battle in making the cheese bread delicious. Their pizza crust is thicker than most, while very moist.

I didn't measure, but I used enough mozzarella cheese to cover the area of the crust. The crust was a more personal size pizza so I didn't even use a whole bag of shredded cheese.

Then I used my Italian Herb grinder and went to town turning and cranking to generously cover all areas. Again, it's hard to measure with a grinder, but I probably used about a teaspoon. You can add as much or as little as you want. Then I popped it in the over for about 20 minutes.

While the cheese bread was cooking, I melted one tablespoon of butter. I mixed in about a 1/4 teaspoon of minced garlic that we buy in a jar and keep in the fridge. I'm sure powdered garlic would work too.

The cheese bread should come out with a nice golden hue.

I used a basting brush to spread the butter mixture all over the melted cheesy goodness.

I cut my Italian Cheese Bread, and enjoyed it. I thought my version tasted very similar to the kits we used to make. Plus it was simple to make since I already had all the ingredients at home. I would really recommend trying this if you come across an excellent gluten free pizza crust.

Sweet & Spicy

I needed to get out of the house today, so I made a trip to Central Market. Every time I'm there I look at the beer selection for new GF beers. I'm usually disappointed after scanning the GF beer section. (I really just need to be honest with myself. There aren't going to be new GF beers every month.) Then I check out the cider section, since most ciders are naturally gluten free. I don't ever recall seeing this brand before: Angry Orchard; maybe they are just new to Texas since it is made in Ohio.

There were three different flavors being sold at Central Market. I decided to pick the one that sounded the most unique. I chose Apple Ginger, but the other flavors were Traditional Dry and Crisp Apple. I'm interested to try the other flavors too. At my first sip, I really wasn't sure I was going to like the Apple Ginger. The ginger seemed strong and I second-guessed picking this flavor to try first. With each sip, I enjoyed the cider more and more. It was definitely different from other cider flavors that I've drank before. Overall I liked the Angry Orchard Apple Ginger Cider.

Justin must have been on my mind today! Yesterday we were talking about brewing our own hard cider and I bought some today. And then I decided to make some jalapeno poppers! Justin and I love to enjoy finger food/appetizers. I think I needed some comfort food today.

Of course my inspiration for the recipe came from Pinterest. I actually followed this recipe for easy baked jalapeno poppers step by step. (I omitted bread crumbs which are only a suggestion.) I halved the recipe of course because I'm only making for one! But I still ended up with a ton of left overs. First I washed 5 enormous jalapenos. Seriously I need to use jalapenos more in recipes because these only cost 51 cents.

I cut them in half.

Then I deseeded the jalapenos.

I whipped up the filling by combining the cream cheese, mozzarella cheese, and cilantro. I was lazy and didn't really measure any of it. I eyeballed it and may have used more cilantro than the recipe called for, but regardless they came out delicious and tasty.

The amount of cheese mixture I made was the perfect amount. I didn't have any left over, but had enough for each half to be filled to the top.

I baked for 15 minutes at 425.

They came out golden brown and ready to eat.

I paired the poppers with the Angry Orchard and it made a sweet and spicy combination. I was proud of the pairing that I created on my own. These poppers were simple and easy to make. The filling was light and airy. The cilantro is a nice touch to freshen the taste. I can't wait to make them for my hubby when he comes home. I see these as a great game day treat.

Miss and love you hubby.

GF Glazed Doughnut Muffins

I am a procrastinator. I always have been, but I always manage to get what I need done. With that said, I have a final paper due for class. However, it's not due for a week, but my initial intention was to have it done and turned it at class tomorrow. I'll tell you this: that is definitely not happening. Oh well, I still have plenty of time.

So what did I do to avoid my paper? I haven't baked in a while and pinned a new recipe yesterday that intrigued me, but I would have to make it gluten free. I followed this Glazed Doughnut Muffins recipe. Of course, I subbed the flour with Cup 4 Cup gluten free flour. But other than that I followed everything just as the recipe said. It was fairly simple! 

I was also excited because I had the opportunity to use my new owl measuring cups from West Elm. I found the West Elm site through Pinterest because there are no stores in the area here. I actually ordered them back in early March but haven't had the chance to try them out until now!

The batter was very elastic-y.

The recipe said to fill 12 muffin cups. Mine were overflowing with my sticky batter. I even had an extra glob that probably would have made one more cup. If I make these again I will use more cups and put less in each one.

As you can see, my doughnut-muffins were out of control!

I dipped them in the glaze twice. Look at those glistening doughnut-muffins!

I have 12 of these massive creations. I should probably take some to my gluten free friend at work so I can share my hard work.

Unfortunately I don't have my hubby taste tester to tell me if he thinks they are comparable to gluten filled foods. So my review is that these are moist, fluffy, and so doughnut-like. Making them in the muffin tin makes the process a breeze but still gives the sweet flavor. These are almost a cross between muffins, doughnuts, and cake! I'm not a huge frosting person but this glaze is on point! The glaze pairs perfectly with the cinnamon & nutmeg spice. I am also joyful that the Cup 4 Cup flour was an equal substitute and that these turned out.

Pumpkin Pancakes

I like to try different products, despite having my favorites. For pancakes, some of my top picks are Bisquick and Pamela's pancake mix. I know there is always room to add GF products to my go-to list and Allie's Awesome Buckwheat Pancake mix was an item I purchased with my Living Social deal. I recently noticed it sold at Whole Foods too.

For some reason, even though it is April I instantly craved pumpkin pancakes when I saw this recipe on the back of the box. I had can of pumpkin in my pantry that I had purchased in fall when I was going pumpkin crazy. When I made pumpkin waffles before all I did was add pumpkin. There's something about this recipe that seemed to produce magic in my mouth. It must have been the hint of sugar to sweeten them 'cakes.

Since it is just me, I halved the recipe.

At first the batter was pretty thick, so I gradually added some milk to thin the batter until it was a consistency that I was happy with.

It made 6 thick, fluffy pancakes.

There was so much flavor in the pancakes that I only needed a hint of maple syrup. I would definitely recommend this recipe and mix. But I'll have to try to make regular pancakes with Allie's mix too.