That's a title you really have to be able to back up isn't it?
It's true though, these gluten free muffins are good. So good in fact, on the few people I tested these on
no one even knew they were gluten free!
I asked them:
does it taste like there is a missing ingredient(s)?
no, it tastes like that "death by chocolate" cake!
Well, that's a good sign right?
Granted gluten free a couple years ago meant hard, dry, and tasteless.
Now it's come a long and more
flavorful way, thank goodness with the popular use of almond meal, coconut flour, rice flour, etc...
I get so many requests for more gluten free creations; I promise to try my best and do more this fall and
winter.
Now you can have your chocolate muffin for breakfast and no crash and burn a half hour later.
I was only to come up with 11 muffins, not 12, only 11.
You need to fill these pretty much to the top as they don't rise that much--just a little.
If you can, please use a high quality chocolate, as they have a higher cacao and give a deeper
and richer chocolate flavor.
Seriously these are really good. Really moist and full of chocolate flavor.
8/27/13
quite possibly the worlds best GF double chocolate muffins
8/21/13
white peach crumb tart
I hope you've taken advantage of the wonderful bounty of white peaches this summer.
If you haven't they are so good. To me, a white peach is far more "peachier" than a regular
orange/yellow peach.
They are so fragrant; a true smell of summer.
I love their smell so much that when I get a fresh batch of them, I place a few in a bowl, right next to my night stand so I can smell them while I sleep at night.
Try it, it's wonderful, the peach smell mixing with the summer winds blowing in through the window?
A summer memory you will never forget.
If you want a really flaky crust, work that dough as little as possible, just mix the dry ingredients
with the butter until just combined, wrap up in plastic wrap and let it rest at least five hours or
better yet overnight.
I like to roll it out while it's still in the plastic wrap until I have to unwrap it and finish up the edges.
Those edges are just like a crispy croissant. Heavenly!
If you don't have a 8 or 9 inch tart pan, I'm fairly certain this would make a perfect galette.
Just make sure your edges are nice and sealed, and you bake it on parchment paper on a
cookie sheet/pan.
Lastly, as soon as you get dough ready in pan, place in fridge again--always keep this dough cold!
Then I placed it back in fridge).
8/19/13
cookie butter protein bars
OK so I've gone cray cray with the cookie butter.
BUT...I had to see if the protein bar would....well. cookie butter!
And it did.
They came out great!
If cookie butter isn't your thing and you want a "healthier" version of a protein bar then just sub in
almond butter or peanut butter.
I've made these protein bars with peanut butter before and it's a really good "base" recipe
easy for add in's, other nut butters, etc...
Super easy to make, literally one bowl easy, and the molding part is fairly easy too.
My apologies for crappy photos. Protein bars are...well...not exactly pretty; tasty though!
I think protein bars become "pretty" with all that fancy packaging.
This recipe is a great base for any kind of add in's: you can experiment with various nut butters,
add in raisins, nuts, coconut, give it a drizzle of chocolate on top, etc...
If you don't want chocolate, then omit the cocoa powder.
8/16/13
friday links
Happy Friday!
If you picked this week and next week as your vacation to cape cod, boy are you in luck.
Our weather has been perfect; sun and low humidity.
But the traffic is unreal too. There was traffic on a thursday, 3 miles backup on sagamore bridge.
Ice cream stands on the cape are doing a great business.
(this is from Twin Acres Ice Cream, Sandwich, MA)
Town Neck Beach, Sandwich, MA. In the distance, a barge entering the cape cod canal
I love summer.
If I ever remodel the house.....
I wanted to try these, but $6.00? Wow, pricey.
Last week I posted a pic on twitter of this new salad creation I found at Whole Foods.
From the salad bar at Whole Foods, a scoop of the new Mediterranean salad, with some feta cheese,
some raisins, and nuts. So good.
Finally one that tastes good, all natural, AND is sugar free. Found Grady's Cold Brew at Whole Foods
in the milk aisle.
The organic white peaches are at Whole Foods and look amazing and huge. Time for peach pie.
My latest craving....(from trader joe's).
Cape Cod finally has a Chipotle! I am so happy! Love their food.
Have you tried these? The bottom of the bag is the best part, all those salted rosemary bits!
Loved these!
Yes, they are good! And addictive.
It's ok.
I hope they make an unsweetened version!
Finding this KT Tape has been life changing for me.
With my bad knees, I need lots of support when I workout and stand in the kitchen for a long time.
This supportive athletic tape truly works.
I was very skeptical, but after learning how to apply it correctly, I am hooked!
And it's waterproof, I've already tested in the ocean and the pool!
Best find in months.
Around the web:
10 causes of fibromyalgia you and your doc don't know
improve your performance with better sleep; good tips!
a great summary/info of protein
sour cream-peach pie--it doesn't get any better than this!
roasted strawberry cheesecake ice cream, never roasted my strawberries, but I will now.
want to make your own ricotta cheese?
deepak chopra breaks down meditation: what it is and why you need it
yoga poses for metabolism; isn't pretty much all yoga poses great for metabolism?
adrenal fatigue: the signs
nerve damage and its relation to fibromyalgia
funfetti ice cream sandwiches
wonderful tutorial on how to make royal icing flowers
ever wanted to make a spherical cake?
and now we have "eye yoga"!
for my boston peeps--Kelly's Roast Beef rap song! (wicked awesome yo!)
carnival style fish sticks! (bookmarked!)
grilled tomato relish
peaches & cream cake (love super easy)
the island where people forget to die (wonderful story from NYT)
chocolate-marshmallow cookies (super easy)
the richards family making wonderful progress after the boston bombings (may God bless you)
new video footage of 2011 japan tsunami shows how quickly it happened
massachusetts evacuated to prevent any contact with tom brady's knee! LOL!
what you need to know about Facebook's newsfeed algorithm (annoying)
a great write up on "getting around gluten" from harvard gazette
stereotypical feet photos of "I'm on vacation" (in case you needed more feet photos)
Disney fan? You're going to love this DisneyLand whirlwind tour --make sure your HD is on!
Have a wonderful weekend!
8/11/13
crunchy peanut-curry broccoli salad
I eat the broccoli salad from Whole Foods in mass quantities.
It's gross really how much of it I eat and never tire of it.
I should make more of my own, and I do, but I get horribly lazy sometimes.
On a whim, while eating said Whole Foods broccoli salad, I decided to add a nice heaping
tablespoon (or 2) of curry powder.
Oh man was that good.
Then realized it needed peanut butter, then it needed coconut milk....ok you get the idea.
If you are like me, who craves and loves that thai peanut sauce on a daily basis,
then this peanut-curry broccoli salad is for you.
I promise you this will be your new go-to broccoli salad.
The curry flavors, the crunch of the broccoli, the sweetness of the raisins.....
I used cashews for an extra crunch and depth of flavor, use whatever you wish.
But I do recommend using the raisins and carrots as a base, then add in: peanuts, nuts, sesame
sticks, onions, other veggies...endless possibilities really.
Does it get soggy overnight? A little. I used raw broccoli so it wasn't that soggy.
Read the cook notes for more info stuff.
Baker hindsight is 20/20: so I would also add in a touch of red pepper flakes.
No golden syrup? Use honey.
crunchy peanut-curry broccoli salad
print recipe
I used a 12-14 ounce bag of broccoli heads, raw
1/4 cup grated carrots
1/4 cup raisins
1/4 cup of cashews (or other nuts)
sauce
1/2 cup crunchy peanut butter
1-2 ts apple cider vinegar
1-2 TB golden syrup (or pure/raw honey)
2 TB curry powder or Madras curry
1/4 cup (might need more) coconut milk
a couple dashes of hot sauce
salt & pepper to taste
cook notes:
I used raw broccoli, it just has a better crunch, and can hold up to the sauce much better.
If you prefer to cook your broccoli first, then go ahead, but please make sure to drain
the broccoli really well.
This salad will taste awful with extra water in it.
I made my sauce very thick, if you want it thinner just add in more coconut milk.
I highly suggest adding a pinch or three of red pepper flakes to this.
I love the taste of curry so I added in 2 TB, you can easily use just 1 TB.
for the sauce:
Mix all ingredients in sauce in a bowl, stir well, give it a taste-test and see what it needs.
Cover and let it chill/set up in fridge at least an hour or two.
When ready to assemble, in a large bowl mix the broccoli, shredded carrots, and raisins, add in the sauce a little bit at a time. You might not need all the sauce, so use a little at a time.
A little goes a long way!
Makes about 4 cups; enough for 4 people as a side dish.
8/4/13
jam filled mini butter tarts
In my other job, I am blessed to have such sweet clients, that not only tip me well, but also leave little food gifts. It's nice to have foodies as clients.
I know that making jam and jellies is work, a food art I have yet to delve into.
With all the summer produce around making my own spicy bread & butter pickles is something
I would love to try my hand at.
Recently one of my clients gave me some homemade peach jam.
Is there anything better than fresh peach or apricot jam? Sure, it's raspberry or blueberry. Ha.
Wanting to use this peach jam on a fresh croissant or toasted english muffin, I opted for using it in cookie form.
A nice slightly salty buttery cookie base filled with a dollop of peach jam.
Mmm. Heavenly.
So this is a "take" on the butter tart on a tad more salty--the yearning for sweet & salty never goes far away from my creativity.
These are good, easy to make too since there is no rolling of the cookie dough, cutting out shapes, etc..
Be warned though, they are very addictive because they are so small and bite-size.
I think homemade apricot jam would be so good in these!
Oh and maybe beach plum jelly?
If the dough gets too soft after placing in tins, put it back in the fridge for a few minutes to firm up
before baking.