White Chocolate Ghosts

Gluten Free Halloween Candy

 

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Gluten Free White Chocolate Ghosts

“Buckeyes”

2 Packed Cups GF Peanut Butter ( Most peanut butter is GF but check the label. I used Peter Pan Crunchy)

3 Cups Additive Free Powdered Sugar

1 Stick Melted Butter ( salted or unsalted doesn’t matter)

In food processer mix all ingredients. TIP: If you add melted butter last, it helps to keep the powdered sugar from poofing up on the lid of the processor. (Yes I know poofing is not a word, but that’s what it does!) Keep processing and scraping down the sides until all is mixed, and there is no powdered sugar lumps. Refrigerate until cold, about 30- 40 minutes.

Roll peanut butter mixture into balls about the size of walnuts, and dip into melted chocolate one at a time. Lifting each little ghost out of the chocolate with a spoon or small spatula, place on cookie sheet lined with parchment paper. They don’t have to be perfect, when the chocolate starts to run it will look like a ghost. Depending on how big you make them, it will make about 4 -4 1/2  dozen.

White Chocolate:

2 – 20 oz. Packages Gluten Free Vanilla Almond Bark ( I used Best Choice)

Melting only half the package at a time in a small glass bowl for about 2 minutes, or until smooth when stirred. When the almond bark starts to get thick add more bricks to the bowl and microwave for about 2 minutes. Make sure not to get any water in the almond bark, it will make it gritty.

Ghost Eyes:

5 to 6 frozen strawberries, or blueberries, puréed in food processor. You can thicken the fruit with powdered sugar it you want. I didn’t because I like the red eyes. The powdered sugar mixed with the strawberries will give them pink eyes.

2017 Blogger Recognition Award

Blogger Recognition award2017

Bloggers Recognition Award

I am so excited to announce that I have been nominated for the Blogger Recognition Award! This is my first nomination and I am so honored!! This award was given to me by other Bloggers in recognition of the hard work and time it takes to put together content that people want and enjoy reading. And in my case using my recipes.

Cindy Seaton, at Beauty From Ashes Blog was the person that nominated me for the award, and I truly want to thank her! Cindy’s Blog is about the journey her family is on with their son Kyle, who had a number of health problems along with autism and her tremendous faith in God. During this journey Cindy became an author and blogger. Go over and visit Cindy at https://cindyseaton.com .

The Story of my Blog:

Several years ago my mother was diagnosed with Celiac Disease, and she had both genetic markers. So that meant that either my sister or I both would have it also, along with other family members. It also explained a lot of the health problems we have had over the years. So we started learning how to cook Gluten Free. It was a pain at first, way back then, there wasn’t much to choose from. The Gluten Free recipes that I could find called for 4 or 5 different kind of flours and were extremely expensive, besides being difficult to follow. The flour was very gritty and just didn’t taste very good. Then a friend of mine, which had just been diagnosed right before my Mom, found a finer grind of Gluten Free flour. That was a big help. Then other flours started showing up on the market, and started to make life a little easier. Anyway long story, short. I started to get the hang of it and figure out how to cook Gluten Free, and my family and friends really enjoyed it! So with a lot of encouragement from friends and family I decided to write a Gluten Free Cook Book and start this Blog. So hopefully what I have learned I can pass on to others.

For anyone starting a blog, don’t give up! At first it is kind of hard coming up with content, but if your heart is in it just keep after it. Do a lot of research on your subject and add your own experiences and just write. It doesn’t matter how many likes or comments you get, if you are passionate about your subject just don’t give up!

Below are the Bloggers that I am nominating for the Bloggers Recognition Award. Click over and visit their site! Also find the rules at the bottom of this post to nominate someone else for this award.

 Alicia at https://yourhealthyhomebody.com/

 Daleen at Sunday’s Child (trying to be full of grace). 

 Rebecca  Boowholefoods

  Audrey,   Lady Melady: My Castle, My Food

Jenn https://glutenfreeguru.wordpress.com/about/

Britt  thefunctionalmama.wordpress.com

 Christina You Read It Here First

 Donna The Curious Mummy

 Yanic A.  Family, Faith, Food and

Aneequah    Family, Faith and Ghaith

 Anne and Ernie   Homesteading101

Rules for accepting this award

·         Thank the nominating blogger

·         Write a post about the award

·         Share a story of how and why you started your blog

·         Offer at least two pieces of advice for new bloggers

·         Pass on the nomination to another 10-15 bloggers

Respond to the nominating blogger with a link to this post on their blog

 

 

Chili Lime Avocado Dip

Chili Lime Avocado Dip

Chili Lime Avocado Dip

2 Ripe Avocadoes

1/2 Cup GF Hidden Valley Simply Ranch Chili Lime Dressing

1/2 Cup Freshly Grated Cheddar Cheese

Optional 1/4 Cup Chopped Ham

Optional 1 Sliced Fresh Jalapeno

Wash, remove the pit and scoop out avocadoes and mash with fork and add to a medium bowl. Add dressing, and mix well ( and add ham if you wish). Top with cheese, jalapeno and serve. Enjoy!

Apple Cinnamon Muffins or Dougnuts

Apple Cinnamon Muffins and Doughnuts

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Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans or 1/2 Cup ground Chia Seeds)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

What Gluten Is To Me

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What Gluten is to Me

I’ve heard several people say lately that they are supposed to be Gluten Free by a Doctor’s order, but then I see them eating Gluten or they have offered it to me knowing that I have Celiac Disease. People PLEASE, PLEASE, PLEASE, take this seriously! If you have an Autoimmune Disease and have been placed on a Gluten Free diet then you need to know Gluten is poison to your body!

Poison Ivy, Bee Stings, Peanut Butter, for example are poisonous to some people. Well Gluten is poison to me. You may not be able to see the damage it does to me, but I do break out in a rash; It’s in my hair and mouth. You may not be able to see the pain it causes me because I hide it very well. ( The stomach and joint pain are horrendous) The damage it does to my stomach and intestine can’t be seen except by my Dr., but it’s there, and even the tiniest bit of Gluten ( by proven studies, only 1/64th of a teaspoon) can cause intestinal damage and eventually cancer . The days and days of extreme fatigue is what gets me the most, because I can’t do what I need to do. I can’t get my work done; housework, job, and chores. It all has to just wait and I HATE that!!!  

So If you see me carrying wet wipes with me at the grocery store, or constantly washing my hands, its because, I’m wiping off Gluten that has touched something that I need to put in my cart to prevent cross contamination.  I’m trying to stay healthy. Or if I turn down a perfectly nice treat you offer me, (because it contains Gluten) please don’t be offended. I’m trying to stay healthy. If you see me standing in the isle at the store for a long time looking at a product, it’s because I’m reading the label to make sure it’s safe. (My husband even has to use Gluten Free shaving lotion so that I can kiss him on the cheek and not get glutened.) It’s because I’m trying to stay healthy

If you are one of us that has an Autoimmune Disease, please take this seriously and stay away from even the tiniest amount of Gluten and STAY HEALTHY.

 

Fresh Apple Upside Down Cake

Fresh Apple Upside down Cake

Fresh Apple Upside Down Cake

Bottom Topping:

1/2 Cup Butter ( 1 Stick )

2 cups Brown Sugar Packed

5 Medium size Apples washed peeled and sliced about ½ inch thick slices                 ( about 4 Cups )

In medium sauce pan melt butter and add sugar on medium high heat. Stirring constantly until mixture starts to bubble and sugar is dissolved. This will take about a minute to minute and a half. Remove from heat and pour into a buttered 9×13 inch baking pan. ( I use a glass baking pan, it seems to work much better). Lay sliced apples on top of sugar butter mixture, placing them very close together. The apples I used made 3 rows the full length of the pan. Set aside and let cool while you make the cake batter.

Cake Batter:

1 1/2 Cups All-purpose Gluten Free Flour with xanthan gum already added ( I used Better Batter)

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

2 Teaspoons Cinnamon

1 1/2 Cups White Granulated Sugar

1/2 Cup Butter Softened ( 1 Stick)

1/2 Cup Greek Yogurt

3/4 Cup Milk

4 Large Eggs Beaten

1 Tablespoon Vanilla

Preheat oven to 350*

In large mixing bowl whisk together all dry ingredients. Then fold in butter, yogurt, milk beaten eggs, and vanilla. Mix with electric mixer on high until well blended. (Note: batter will not be completely smooth, the yogurt likes to stay a little lumpy, but that is what it’s supposed to do) When mixed, pour batter over apples in pan and bake for 48-50 minutes. When almost done the sugar will smell like it is about to burn, but don’t panic. This is just the sugar caramelizing. When cake is set in the center, remove pan and let cool about 10 minuets. Then slide a knife around the edges of cake and invert onto cookie sheet or serving platter. Slowly lift cake pan up and remove, letting sugar bottom, topping fall onto apples.  Enjoy!

Please note: If you use a cake mix in this and try to bake at a higher heat with a shorter baking time, the apples will not get done.

Hamburger Gravy

Hamburger Gravy

It’s been a rough week at our house! We have been dealing with a water leak, so this is one of our go to comfort foods.

Hamburger Gravy

1 pound Lean Ground Beef

1 ½ Teaspoons Season Salt ( or season to your taste)

1/2 Teaspoon Ground Black Pepper (optional)

Gravy

2 Tablespoons Meat drippings ( or Oil)

2 Tablespoons All-purpose Gluten Free Flour

1/2 Teaspoon GF Baking Powder

2/3 Cup Warm Water

1/2 Teaspoon Salt ( or more, depending on your taste)

(optional) ½ Teaspoon Ground Black Pepper

2 Cups Milk

In small mixing bowl whisk together flour, salt, pepper, baking powder and water. Let stand while browning meat.

In a 10 inch cast-iron skillet, on medium to high heat, break apart and crumble hamburger as it browns. When meat is cooked through, remove crumbled beef, but leaving the drippings in the skillet. Turn heat off and let skillet cool before pouring in flour water mixture. If you don’t have enough drippings then add 2 Tablespoons oil and slowly whisk in water, flour mixture. Turn heat back on, to  high. Slowly whisk in milk, continuing to stir until gravy starts to bubble and thicken. Turn heat to low, and stir crumbled beef back into gravy. When gravy is almost done, turn off heat. As it cools it will thicken more. Serve with Gluten Free biscuits while still warm. You may want to add more seasoning according to taste.