Rustic Cheddar Apple Pie

May 30, 2011 § Leave a comment

Memeorial Day isn’t just an added day to our weekend; it’s a time to remember our fallen heros and spend time with those we love. Since the weather hasn’t been all that great and a BBQ wasn’t in the works this year I decided to stick close to traditions and make an Apple Pie. What’s more traditional (or American) than an Apple Pie? With a little extra time this weekend I went above and beyond and combined two recipes to make the perfect Rustic Cheddar Apple Pie. I started with a Gluten Free Pie crust (recipe here) and combined it with Anne Thornton’s Cheddar Cheese Apple Pie (recipe here). I first tried Anne’s recipe last Thanksgiving and it looked so delicious and received such rave reviews from my family that I decided to take it to the next level and make it gf so I could enjoy it as well. To make things a little easier I made the crust freeform (more like a tart). Using the two recipes turned out Ah-Ma-Zing, if I do say so myself. Sometimes a little extra work and love are totally worth it.

Enjoy the day off work with your friends and family and don’t forget to take a moment to thank those who have and currently do serve our country.

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Gluten Free Banana Chocolate Chip Bread

May 23, 2011 § Leave a comment

Why is it when someone else makes banana bread it is always lights, moist and delicious? Over the years I have tried dozens of different recipes, some from friends and family, others from cookbooks and the internet. Yet, until yesterday I truly had not found a recipe that I could call my favorite and be proud to share with others. This magical recipe comes from Annalise Roberts, Gluten-Free Baking Classics, the 2nd edition cookbook. If you are gluten-free give this recipe a try and I promise it won’t disappoint.

Banana Nut Muffins or Loaf

2 cups Brown Rice Flour Mix (click here for mix)

2/3 cup granulated sugar

1 Tbsp baking powder

1 tsp baking soda

3/4 tsp xanthan gum

1/4 tsp salt

1 tsp cinnamon

1 packed cup very ripe chopped banana (about 2 medium bananas)

1/2 cup chopped walnuts, substitution chocolate chips

2 large eggs

1/2 cup milk

1/2 cup canola oil

1. Preheat oven to 350 degrees. Position rack in center of over. Grease muffin pan or three 5×3 inch loaf pans with cooking spray.

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add bananas and walnuts (chocolate chips); stir to coat evenly.

3. Combine milk and oil in small bowl; remove 1 Tbsp of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

4. Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown (35-44 minutes for loaf pans). Remove from pan and serve immediately or cool on a rack.

Chocolate Kiwi Pops

May 16, 2011 § Leave a comment

My husband makes life real easy for me when it comes to cooking. He will try anything once and is always finding me great recipes to test out. Unfortunately, our palettes part ways in one area, MELON. As a girl who was given huge slices of watermelon in her high chair and served cantaloupe with ice cream growing up, this is a huge disappointment for me. I hate buying melon and letting it go to waste since I’m the only one in the house who will eat it. And I’ll be honest, yes, I have made the purchase and eaten an entire melon alone, then inevitably suffered the consequences of a tummy ache.

Dan came to me the other day and showed me these Chocolate covered Kiwi pops (he saw on theChive.com) and has been begging me to make them ever since. Being a huge kiwi fan, I was game and we made a trip to the farmers market this past Saturday to pick up some kiwi and fresh flowers (because I could not resist, they were so beautiful) and headed home to get started. These were so simple and delicious I had to share them with you all.

Chocolate Covered Kiwi Pops

You will need Kiwi fruit, popsicle sticks and chocolate chips. Peel kiwi and cut into 1/2 inch slices. Dip one end of a popsicle stick into melted chocolate and skewer kiwi. Once all kiwi circles have been skewered, place them in the freezer for 10 minutes to let the chocolate set. Melt remaining chocolate and dip kiwi; place back in freezer for anther 10 minutes and enjoy.

*It is essential to dip popsicle stick in chocolate before skewering fruit, this will insure that the fruit will stay on the stick.

Baby Steps into Spring

May 9, 2011 § Leave a comment

Target top, Nordstrom leggings, Sam Edelman Wedges, Vintage Necklace and earrings, Betsy Johnson Hobo bag, D&G sunnies, Essies "Lapis of Luxury" nail polish

The weather has been less than Spring-like here in the Seattle area. Needless to say, most of my adorable spring clothes are still awaiting their appearance this year as am I. We’ve had only a handful of sunny days and the other weekend I was not about to let the sunshine pass me by. Also, I have been dyeing to debut my darling new Sam Edelman animal print wedges. They are my current obsession and my feet felt fantastic after a day of running errands; what more could a girl ask for? Ok, well how about some more sunny days, pretty please?

Martini couldn't resist being photographed:)

Custardy Oven Pancake

May 3, 2011 § 2 Comments

Custardy Oven Pancake with Mixed Berries and Bacon

This past weekend I indulged in my favorite meal and made Brunch. I was looking through the May 2011 issue of Sunset Magazine and came across this recipe for a Custardy Oven Pancake with Mixed Berries. Anything that involves brunch immediately has my attention and when pancakes and berries are included it’s impossible to get my mind off of it. Needless to say, I rushed out and got all the ingredients I didn’t already have on hand and began baking.

This Pancake was a beautiful cross between a decedent dessert and a light and airy souffle. My husband was totally impressed by the flavors and I can’t wait for some of you to try this recipe and be just as satisfied as I was.

Custardy Oven Pancake with Mixed Berries

4 large eggs

5 1/2 Tbsp honey, divided

1 tsp lemon zest

3/4 tsp salt

1 cup flour (I used All-purpose Gluten Free flour and added 1/2 tsp on Xanthum Gum)

2 1/2 cups milk

2 cups raspberries or blackberries, divided

1/4 cup butter, cut into chunks

1 lb. strawberries, hulled and sliced (or use any favorite fruit)

1. Set an ovenproof 12-in. frying pan in oven and preheat oven to 425 degrees. Whisk eggs, 1/4 cup honey, and the lemon zest in a medium bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.

2. Puree 1 cup raspberries in a food processor until smooth. Strain; discard seeds.

3. Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour raspberry puree over batter in wide ribbons. Reduce heat to 400 degrees and bake pancake until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).

4. Combine strawberries and remaining 1 cup raspberries and 1 1/2 tsp. honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut pancake into wedges.

Happy May Day!

May 1, 2011 § Leave a comment

Image source: honestlywtf.com

I can’t believe it is already May 1st! I usually like to do something sweet for my friends and family on May Day like drop off little sweet treats or potted plants. This year I decided to do something a little different and make my friends a little piece of flair that they can take right into the summer with them. I made braided friendship bracelets that I first saw on Honestly…WTF blog. These bracelets were too cute not to make so I gathered up my supplies and got started. My first attempts were not the best but I got better as I went along. Remind your friends that summer is right around the corner and let them know you care this May Day but doing something special for them; be it a trinket like this darling bracelet or a simple phone call to someone you haven’t spoken to in a while. Happy May Day!

Here is the tutorial on how to make these simple bracelets.

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