Tres Leche Cake

Invite your friends over for this sponge cake, soaked in 3 milks, topped with homemade whipped cream and fresh raspberries.

Natalie's Gluten Free Flour Mix

Make your own gluten free flour mixture at home. It is really simple to make and it's texture is smooth. You can substitute this equally for regular wheat flour.

Cinnamon Swirl Quick Bread

Start your day with this easy and moist quick bread, topped with cinnamon sugar.

Wednesday, March 21, 2012

Maple Oat Scones

If you are a maple fan, get ready for a party in your mouth.  This recipe is similar to Starbuck's version. I found the original recipe through pinterest, changed a few things to make it gluten free and egg free and now I'm having a hard time saving any for the rest of my family. 

1 1/2 cups Natalie's Gluten Free Flour mix
1/2 cup oats, finely ground OR oat flour
1/2 cup oats, coarsely ground
1/3 cup brown sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled butter
1/4 c coconut oil (be sure to melt before measuring)
2 Tablespoons maple syrup
1/2 cup heavy cream
3/4 white chocolate chips

Scone wash:
2 T coconut oil
1 Tablespoon heavy cream

Maple Glaze:
1 1/2 cups powdered sugar
2 Tablespoons heavy cream
1 Tablespoon maple syrup
1 teaspoon maple extract

1.  In a large bowl, combine the scone dry ingredients. Using a pastry blender, cut the butter in until pieces are smaller than the size of peas. Stir in the chopped pecans or white chocolate chips.

2.  In a small bowl, stir together the cream, coconut oil, and maple syrup. Add this to the dry ingredients and mix until just combined. Do not overmix.

3. Remove dough from bowl and knead until it holds together. Pat the dough in to a 7″ circle that is 1 1/2″ thick and cut into 8 wedges. Use a spatula to carefully place scones onto a greased cookie sheet or parchment paper covered cookie sheet.   Brush tops and sides with scone wash. Bake at 375F  for 20 minutes.

Allow scones to cool completely on baking sheet.  Pour 1 tablespoon glaze on top of each scone, using the back of the tablespoon or a knife to spread it evenly over the top and down the sides.

Thank you Cybele Pascal @ Allergy Friendly Fridays, Gluten Free Fridays and Slightly Indulgent Tuesdays for allowing me to share this recipe with your readers.

Monday, March 19, 2012

Roasted Red Potatoes

Roasted Red Potatoes go great with a roast, brisket, BBQ beef, ribs, meatloaf, seafood, or summer grilled meats. They have a light crunch and are soft inside, like a french fry.  What do you like these with?

16 small round red potatoes, cut into 6-8 pieces (3 # bag)
1 T extra virgin olive oil
1/2 t garlic powder
1/2 t onion powder
1/4 t salt
1/8 t ground red pepper
1/8 t paprika

1. Preheat oven to 450 degrees.  Spray jelly roll pan with cooking spray.
2. Cut potatoes and place in a large bowl.  Pour olive oil over the potatoes and toss to coat.  In a separate small bowl, mix together garlic powder through paprika.  Then sprinkle a little at a time over potatoes, toss, then sprinkle some more and toss.  Pour potatoes evenly onto the jelly roll pan and bake for 25-30 minutes.  Serves 6-8.

Friday, March 16, 2012

Best-Ever White Chili

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I know, I know, the weather has been so nice that soup might not be on your radar.  But I love soup and this is one that I will make year round especially since I love to top it with some fresh cilantro. That makes it taste more summery.   Everyone in our house has a different preference on toppings.  The kids love a generous amount of Monteray Jack Cheese, Anna likes to add a little sour cream and my husband likes a little cheese and sliced jalepenos.  What will you top yours with? This soup goes great with the Cheddar Garlic Biscuits.  Cooking this in the crockpot makes for an easy dinner.

2 T  vegetable oil (or PAM)
1 # ground chicken or turkey (leftover frozen rotisserie chicken works too)
1 small onion, chopped
6 garlic cloves, minced
1/2 T ground cumin
1 T dried oregano
1 t salt
1/2 t black pepper
1 (28 oz) petite diced tomatoes
4 c chicken or vegetable broth
1 can (19 oz) cannellini beans
1 green bell peppers, chopped
1 1/2 c shredded Monteray Jack cheese  (sometimes I don't add this and just let everyone add it individually after the bowls are served )
1 (4.5 oz) can diced mild chilies

*Can make thru step 2 night before

1.  Heat 1 T oil in skillet, cook ground chicken move to crockpot.
2.  Reduce heat to medium.  Add 1 T oil and onions, cook til soft; add garlic thru pepper.  Cook and stir for 1 minute.  Add tomatoes and broth, bring to boil.  Cook, stir til liquid is reduced about 1/3, about 5 minutes.
3.  Add beans to crock and pour tomato mixture over them.  Stir to combine.  Cover and cook low 6-8 hours or high 3-4 hours.
4.  Stir in green peppers, cheese and green chilies.  Cook covered  on high for 20-30 minutes.  Top with salsa, sour cream, cilantro.

Wednesday, March 14, 2012

Cheddar Garlic Biscuits

After trying, trying and trying again, these biscuits finally turned out delicious and a lot like Red Lobster's Cheddar Bay Biscuits.  Soft, warm, tender and subtly salty.  They were a big hit at our dinner table and I hope they are a big hit at yours as well.

1 1/4 c Gluten Free Bisquick
3/4 c Natalie's Gluten Free Flour
2 t baking powder
1/2 t baking soda
1/4 t garlic powder
5 T cold butter
1 c cheddar cheese, shredded
1 c milk

4 T butter
1/4 t garlic powder
1/8 t salt
3/4 t dried parsley flakes

1.  Preheat oven to 400 degrees.  Line cookie sheet with parchment paper or lightly grease.
2.  Mix together bisquick, flour, baking powder, baking soda and garlic powder.  Cut in butter and mix with a pastry blender until the butter is in pea size pieces.   Stir in cheese.  Add milk and stir just til combined.  Be careful not to over stir.
3.  Drop by big spoonfuls onto cookie sheet.
4.  Bake 12-14 minutes or until lightly browned.  Serve warm.

Tip:  If you use a gluten free flour mixture that doesn't already contain xanthan gum, then you will need to add 1/4 t xanthan gum to your dry ingredients.

Thank you Gluten Free Fridays for letting me share this recipe with your readers.

Monday, March 12, 2012

I'd like you to meet Annie's Gluten Free Rice Shells & Creamy White Cheddar

The first gluten free mac n cheese we tried was awful (it was NOT Annie's brand), it tasted like a cardboard box.  Honestly.  We actually ended up tossing it because no one could eat it, not even Anna who had never had the "real" stuff.  Once we tried Annie's Gluten Free Mac n Cheese that became our favorite.
Typically, Target has the best price on the Annie's Gluten Free Mac n Cheese.  So on a recent trip to Target, we were stocking up on it and found this NEW flavor, Rice Shells and Creamy White Cheddar.  The wheat version of this is our families favorite and now it's available gluten free so Anna can enjoy it too.  We made it for lunch and I was SO surprised at how GOOD it was.  I actually thought it tasted better than the wheat version.  In fact it was so good, I was a little nervous that maybe it got mixed up and wasn't really gluten free.  Time was our friend.  Time passed, and Anna didn't have a reaction, I was rejoicing that Annie's has made a gluten free boxed mac n cheese that was delicious.  Give it a try if you can find it in your area and enjoy it's creamy cheesy goodness.

Wednesday, March 7, 2012

Baked Ham

With Easter coming around the corner, I wanted to share with you our family's favorite ham recipe!  My husband, who doesn't even like ham, loves this recipe!  It will not disappoint.  And it is so easy.  I found the recipe at  They call it Awesome Baked Ham appropriately.  It is rated as a 5 star recipe out of 255 reviews.

Serves 20-25.

 * 15 lbs whole bone-in gluten free ham
 * 1 lb brown sugar
 * ½ cup yellow mustard
 * aluminum foil

1. In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick "paste".
2. Unwrap the ham and trim away excess fat.
3. Line the baking pan with Aluminum foil.
4. Place ham on foil and spread brown sugar/mustard paste on top.
5. Fold and seal foil.
6. Do not open again until ham is done.
7. Bake at 350° for 4 hours.
8. Let set for about 1 hr then carve.

Monday, March 5, 2012

Read, Read and Re-Read Ingredient Information

In nursing school, you are taught to check our prescriptions over and over and over again, before giving a medication to a patient.  I think about what I give my daughter to eat in this same way.  I read the label in the grocery store, often a couple times to make sure I didn't miss something.   I read the label when I get home before I give it a happy face sticker, which in our house let's family and babysitters know that that particular item is "Anna safe."  And I read the label again right before she eats something.

Recently, we were going out for a walk.  It was snack time, so I grabbed a little Annie's individualized snack bag for Noah and Josie.  I brought Anna an individualized snack bag of her Gluten Free cookies.  When I opened Anna's bag for her and was about to pass it to her, I thought oops, I better read the ingredients one more time.  This time I noticed it was made in a facility that also processes eggs.  She is so severely allergic to egg that she cannot risk the cross contamination.  My heart stopped for a minute as I realized I almost passed her cookies to her, without reading the ingredients for a 3rd time.   We could have been calling 911 instead of going on a walk.  It was a great teaching moment for our whole family.  I explained how I had heard that it was important to ALWAYS read the ingredients carefully because the ingredients can change.  I'm quite certain she had had those cookies before, but now the ingredient information was different and she could no longer eat them.  This was a great learning opportunity for myself and for our kids.  So please remember my near mistake and read your ingredient information super carefully!

Thursday, March 1, 2012

Cinnamon Swirl Quick Bread

Everyone now and then I like to take our kids out for "coffee". The kids get hot chocolates or a flavored steamed milk and I order my dark roast coffee. Then Noah and Josie pick something delicious out of the bakery case and Anna gets the fresh fruit. Oh how I would love to be able to let Anna have her pick of bakery treats too! She handles it better than I would. No complaints. We try to focus our conversation on things other than the yummy treats in an attempt to take any focus off what we are eating and focus on our conversation.

This morning I re-created this pre-allergy favorite quick bread. It reminds me so much of Starbucks Classic Coffee Cake. I'm going to freeze a couple of slices so that the next time we go out for coffee, Anna can have a yummy baked treat too.

1/2 c sugar
1 1/2 t cinnamon

2 c  Natalie's Gluten Free Flour Mix
1 c sugar
1 t baking soda
1 T baking powder
1/2 t salt
1 c buttermilk
1/2 c canola oil or coconut oil

Glaze: 1/4 c powdered sugar
1 1/2 - 2 t milk

1.  Preheat oven to 350 degrees.  Grease and flour loaf pan.
2.  Combine 1/2 c sugar and cinnamon; set aside.
3.  Combine flour, baking soda, baking powder, salt and remaining sugar.  In another bowl, combine buttermilk and oil.   Stir into dry ingredients just till combined. 
4.  Pour half of the batter into prepared pan.  Sprinkle with half of cinnamon sugar mixture.  Then carefully, pour the remaining batter on top, making sure it covers evenly.  Sprinkle with remaining cinnamon sugar.  Cut through the batter with a knife to swirl.
5.  Bake 55 minutes or until toothpick comes out clean.  Let sit for 10 minutes, then remove to a wire rack to cool completely before drizzling with the glaze.

Thanks Slightly Indulgent TuesdaysAllergy Free Wednesdays and Fireflies and Jellybeans for letting me share this blog post!