| Monday, August 27, 2012 |
| Deadlines and Desserts! |
So here it is, Monday again...
Tony and I were on a heavy deadline crunch with work last week, which explains my absence from the blogging world. I've been making my way around whenever I get a few minutes, but we have literally been working around the clock and the deadline is done! It's kind of crazy when you can actually see an end in sight, you just push to get there and then the relief of being done hits you! Seriously, it hit us both like a ton of bricks. Exhaustion totally set it! We spent the weekend with some amazing friends and enjoyed some much needed rest and relaxation.
Now it's time to get back to business as usual! Funny how exciting that really does seem after the week we had last week.
I have a list of foods I want to write about. I don't even know where to start. I guess I will just go back to the beginning of things I've made and not mentioned...
These little orange tea cakes come from the need to use up a large amount of orange juice that had been purchased. I love Costco, but sometimes the need to use up the large amounts of food quickly can be daunting. Except lettuce, peppers and apples. I have no problem consuming my weight in these on a daily basis. These cakes, however, made Tony's crazy purchase worth the overstock on oj!
I referred to my Mini Orange Pound Cake recipe to come up with these little cakes. They are a cross between a cake doughnut and a pound cake in texture. YUM! They have an incredible orange flavor and are perfect with an afternoon cup of tea! Which is how I enjoyed them.
Gluten Free Orange Tea Cake
Makes 6 jumbo
1 cup Bob’s Red Mill Gluten Free All Purpose Baking Mix
1/2 cup Bob's Red Mill Brown Rice Flour
2 tsp baking powder
¼ tsp salt
3/4 cup sugar
20 drops vanilla stevia ( I used NuNaturals)
1/2 cup coconut oil, softened
½ cup egg whites or 2 eggs
1 1/2 cups orange juice
1 TBSP Apple Cider Vinegar
2 TBSP orange zest
Preheat the oven to 350 degrees. Spray a jumbo muffin pan with cooking spray.
Combine dry ingredients in a mixer. Next add the rest of the ingredients and mix until well blended. Pour evenly into muffin cups. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan. Then remove cakes and place on a cooling rack. Glaze cakes when cooled.
Orange Glaze
2 cups powdered sugar
2 TBSP to ¼ cup fresh orange juice
Add orange juice to the powdered sugar a tablespoon at a time. Mix thoroughly to desired consistency. (We like a thicker glaze)
How do you get through deadlines? In complete truth, the deadline for Tony got pushed up a week, so the crunch time was put on us, not self imposed. When he has crunch time, I have crunch time. We both actually work well with a tight deadline, but it means that all extra time is gone and things have to be focused. We did just that and it feels great to be done. Now it's time for a new project and a new deadline!
I hope everyone has a great week!
Labels: breads, cakes, gluten free, quick bread |
posted by Sarena Shasteen - The Non-Dairy Queen @ 6:00 AM  |
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| Tuesday, August 14, 2012 |
| Chocolate Peanut Butter Breakfast Parfait! |
Gosh, I feel so behind on everything these days. So much so that I post pictures of our eats on Facebook and then a week later people are asking me if I ever posted the recipe on my blog. Time is one thing I don't have a whole lot of right now. Things will settle down eventually, but for now, I am just doing what I can. So, a heads up, if I post a pic and it takes forever to get the recipe up, definitely say something to me if you're waiting for it!
This recipe is not of my own doing. I did tweak it a bit for me and my guys (since I wasn't using yogurt), but the original idea (a tiramisu protein parfait) came from my brilliant friend Laura from Sprint2Table!
This is positively worth the prep ahead of time! Think ooey gooey rich and creamy! Seriously, can you think of a better way to start your day? I think not!
Also, chocolate oats spiked with coffee kills two birds with one stone in the morning! Hello caffeine hit! Oh, and you can't forget about the chocolate and peanut butter combination! Really, you NEED to make this!
I've been making a decaf version of this for treats at night too! In fact, I have one prepping for myself already for tonight. It really is the little things people that keep you going!
Chocolate Peanut Butter Breakfast Parfait
(makes enough for 2 servings)
2/3 c gluten free rolled oats, pulsed in the food processor to break up a bit (I used Bob's Red Mill)
2 TBSP cocoa powder (I used Scharfen Berger)
1 1/3 c water
1/3 cup strong brewed, cooled coffee
20 drops NuNaturals cocoa liquid stevia (or 4 tsp sugar)
Peanut Butter Cream
1 scoop vanilla protein powder (I used Plant Fusion)
2 TBSP natural peanut butter (or 2 TBSP peanut flour mixed with water to make peanut butter)
enough almond milk to make a thick cream (about 1/4 to 1/3c)
roasted peanuts for garnish
(this ones for you Laura...Max rocking the morning hawk eating your treats!)
I have a HUGE list of blogger recipes that I want to try. I really need to find more time for the kitchen. How about you, have you tried something from another blogger lately that you loved? Give a little link love and share it here!
Labels: breakfast, gluten free, ice cream/pudding |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 3:10 PM |
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| Monday, August 13, 2012 |
| Cupcakes For My Birthday Boy! |
To say that last week was exhausting would be an understatement. With a new schedule for the boys and computer issues for Tony, we were constantly going from one place to the other...most of the time in different directions. We made it to the end and enjoyed a great weekend together though.
Yesterday was Jay's 14th birthday! I don't know how that happened! In my mind he is still this size...
not this size!
A lot of people ask me if the reason it makes me sad my boys are getting older is because I'm getting older, but honestly, I don't mind getting older. I don't fear my age, Tony and I had kids when we were younger so we would still be young when they left the house. I'm growing older with my best friend and enjoying every minute of it...even the scariest of times is made better by being with Tony. I just know I have a limited amount of time with the boys in my house now. We are all close knit though, so I know we will stay that way no matter how far away they go.
So, yesterday was Jay's day! We went out on the lake early in the morning to enjoy some fresh air and then headed to Dave and Busters for some video games in the afternoon! The boys had a blast playing games and are already looking forward to going back. I had the sad realization that I am not as good at skeeball as I used to be. I guess I need to get to practicing more!
Jay asked for vanilla cupcakes with cream cheese frosting for his birthday treat this year. So, that is exactly what he got! These cupcakes are slightly sweet and cakey! Perfect for a sweet topping or served naked (which is how I ate them). With no topping, they remind me of pancakes. Kind of dense, kind of fluffy, kind of sweet...oh so yummy!
Gluten Free Vanilla Cupcakes
(makes 12)
2 tsp Baking Powder
1 tsp guar gum
3/4 cup sugar
1/2 cup egg whites
1/2 cup vanilla almond milk
1 TBSP apple cider vinegar
Preheat the oven to 350°F. Coat 12 muffin cups with nonstick cooking spray.
In a bowl, combine the flours, guar gum and baking powder; set aside. In a mixing bowl, beat the sugar, smart balance and stevia until blended well. Next add the egg whites to the sugar mixture and mix until blended well. Then add the dry ingredients and the milk to the sugar mixture, alternating between them ending with the milk. Lastly, add the apple cider vinegar and mix well. Evenly distribute the batter between the muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Did you go to arcades as a kid? I loved skeeball and centipede! We really haven't taken the kids too often since they have games here to play, but it really was fun to actually go to an arcade!
Labels: breads, cakes, dips, gluten free, muffins, quick bread |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 12:08 PM |
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| Wednesday, August 8, 2012 |
| A Clone Of A Clone...Gluten and Dairy Free Chick-fil-a Chicken Sandwich |
As you can all tell, I am definitely not blogging in real time. If I was, it looks like we eat fried food all the time here! Truth be told, I dread frying foods. I personally don't like fried foods at all, but I live with 3 guys that like the occasional fried eats and treats!
After all the buzz about Chick-fil-a as of late (great article here, by the way), well, a friend of mine posted this video on Facebook and then Tony saw the same recipe on Monday. The man hasn't eaten Chick-fil-a in years due to celiac, so now, after 3 years, the craving hit. So, he emails me the recipe from Hilah Cooking for a Chick-fil-gay sandwich and asks if I would make it for dinner. I figured it would be a fun dinner for the boys and it would distract my brain from thinking about them going to school. It did indeed do both!
I changed the recipe up a bit since, well, I thought I had all the seasonings, but I had apparently forgotten that I had cleaned out my spice cabinet at some point and no longer had a good portion of the spices she called for. I also referred to my fried chicken recipe for the method because I thought the double dip method for the flour would give me a good coating and it did.
The chicken was super crispy and the coating held onto the chicken perfectly!
I baked off a batch of gluten free buns for the occasion too!
All enjoyed with a side of sunshine and a Jack's Hard Cider! This stuff is amazingly delicious and refreshing for only 100 calories a can! It's all about balance people!
Gluten and Dairy Free Chick-fil-a Clone
4 chicken breasts
3/4 cup pickle juice
2 eggs
1/2 cup Vanilla Almond Milk
2 cups Bob's Red Mill Gluten Free All Purpose Flour
1/3 cup powdered sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
Peanut oil to fry
pickles (a must!)
Tabasco (a must!)
Loosely wrap a chicken breast in plastic wrap. Pound each breast to thin out and tenderize. Place the breasts into a dish and soak in the pickle juice. I soaked mine for 2 hours flipping a few times during that time.
Mix the eggs and almond milk in a bowl and set aside. Place the flour, powdered sugar, salt, pepper, onion powder and garlic powder in a separate bowl.
Cut the chicken breasts in half. Dip the chicken in the flour mixture, then dip it in the egg mixture and then back in the flour to evenly coat each piece. Heat the oil to 350 degrees. Place on a sheet pan while your oil comes to temperature and all the chicken is coated in flour.
Place chicken in the hot oil and cook until it reaches 160 degrees on an instant read thermometer (your best friend while cooking meat). Flipping halfway through. It took about 15-25 minutes for a half chicken breast. Place on a paper towel lined platter and allow to rest for 5 minutes.
Don't forget to butter and toast your buns! Also, pickles and tabasco are a must for us!
Notes from the boys...this actually tasted more like the traditional sandwich when the chicken was allowed to cool and rest. Gluten free flours have a flavor and I really believe that when they are allowed to rest a little after cooking, the other flavors have a chance to blend into the final product.
They devoured it! I also served Alexia waffle fries with this, because seriously, it was a must.
Have you ever made a restaurant clone recipe? I've never followed a recipe for one before. I've only played with flavors to make my own versions of things we like to eat at restaurants.
I'm sharing this on Allergy Free Wednesday and Slightly Indulgent Tuesday.Labels: breads, dips, gluten free, main course, product reviews, side dishes, vegetables |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 1:39 PM |
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| Monday, August 6, 2012 |
| Time To Make The Doughnuts! |
Well, today is the day. My boys have entered the next school year. I can't believe I have a freshman in high school and my baby boy is in 6th grade a middle school. I had to leave to take Jay to school at 6:40am this morning (the bell rings at 7:10am) and Max took the bus that leaves at 8:20am. And no, I don't want to talk about the fact that my baby boy does not want his mama to drive him to school anymore...thank you for asking. So, this morning is all about running around like a chicken with my head cut off! Ya gotta love a new routine to shake things up!
Since we were all cleaned up at the same time, I took a couple of pictures of the boys on Thursday before I took them to their orientations for each school.
Me with my baby - Max
They look forced to take pictures with me! Let the awkward times begin!
I took my shoes off to show how big they are getting. Jay is now taller than me!
The boys with Tony! I love my men!
I can't help but be emotional today. I fear time is going too fast. Deep breath...
Let's talk doughnuts. That should help. You know, fried dough and sugar...
We are now a gluten free household. That means, when cravings strike, I rise to the occasion. No one will live without in this house! It's a rule I've had since having to remove foods from our diet.
These are incredibly easy to make. They come together in 30 minutes! Probably a scary combination here.
I want to say this makes about 24 doughnut holes, but since they were eaten faster than I could I make them, I'm not 100% sure. I used my gluten free pate a choux recipe which I have yet to share, but I will do that soon too!
Gluten Free Glazed Doughnut Holes
(makes about 24)
1 cup water
6 TBSP dairy free butter
10 drops vanilla stevia or 2 tsp sugar
1/2 cup brown rice flour (I used Bob's Red Mill)
1/2 cup gluten free all purpose flour (I used Bob's Red Mill)
1/4 tsp baking powder
3 eggs
Glaze
1 1/2 cup powder sugar
2-3 TBSP water (1 TBSP at a time)
Combine the water, butter, salt and stevia (or sugar) in a sauce pan. Bring to a boil, stir to combine. When butter is dissolved, add the flours and baking soda, stir to bring together into a ball. Turn off the heat and allow the dough ball to sit for 5 minutes to cool slightly. Add eggs one at a time to the dough ball and stir to combine completely before adding the next egg.
Heat oil to 375 degrees.
I used a small cookie scoop to make these. You will scoop about 2 TBSP of dough into to the oil (carefully). Do this in batches, but don't over crowd the pot. Turn the doughnuts over when the downside is slightly browned. Cook until the opposite side is browned and remove from the oil. Place on a paper towel to soak up the oil. Allow them to cool slightly.
Combine the powder sugar and water one tablespoon at a time. You want the glaze to be thick so it sticks to the doughnuts.
At this point you can either glaze them or you can coat them in powder sugar. I did both, but as I mentioned in my previous post, they did not stick around long enough to get many pictures!
To glaze, dip the doughnut hole in the glaze mixture and coat well. Place on a wire rack to dry and allow the glaze to harden.
Today marks the beginning of a new era in my life. I am going to embrace the change and look forward to this new adventure! Happy Monday!
I'm sharing these on Slightly Indulgent Tuesday and Allergy Free Wednesdays.Labels: about me, breads, breakfast, quick breads |
| posted by Sarena Shasteen - The Non-Dairy Queen @ 9:21 AM |
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Name:
Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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