New Fav: COLD BREW COFFEE

3 Key Steps to Better Cold Brew at Home

• Get the grind right. Cold brew requires a specific grind. A larger grind — something closer to the coarseness of raw sugar — keeps the brew from getting bitter overnight. If you’ve got a small home grinder, it’s best to grind the beans in batches.
• Use a higher ratio of coffee to water. This recipe uses a ratio of 1 ounce of ground coffee to 1 cups of water — making it easier to scale this recipe up or down. Drip coffee uses about 1/2 ounce of coffee per cup.
• Strain slowly. The Toddy System that Starbucks uses to brew and strain their coffee relies on gravity to gently remove the cold brew from the grounds. To replicate that at home, you’ll need to strain the cold brew gently through cheesecloth and a strainer. Avoid pressing or squeezing the coffee grounds, as that extracts bitter flavors. Work in batches to strain as gently as possible. You might be asking yourself, Can’t I just strain the coffee with a coffee filter? You could, but it slows the straining process and occasionally the paper filters tear, creating more of a mess than anyone should have to deal with before coffee.
  
  Beyond the fact that this method makes for a longer-lasting brew that can be prepared in big batches, cold brew coffee also tastes downright incredible. The cold steeping process makes a smooth, mellow cup of coffee that has very little acidity or bitterness.
  
  I make mine in small quantities often - 2 cups @ a time - so I use my French press.

Homemade Granola

Granola is surprisingly expensive & surprisingly easy to make.  I don't eat it, but D does. Here's my little cook helping me:

All dressed up to cook. :) 

Flourless GF Oatmeal Muffins

Easy Homemade Pizza Sauce

GF Bread, Pizza, or Buns (dough)

I LOVE this recipe, esp for homemade pizza. One thing I added when making pizza was sprinkling the pan w/ cornmeal before adding the raw dough. 

SOFT GLUTEN FREE SANDWICH BREAD RECIPE

 

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PREP TIME

35 mins

COOK TIME

35 mins

TOTAL TIME

1 hour 10 mins

 

Soft Gluten Free Sandwich Bread Recipe - Makes 1 9x5 Loaf of Bread

Author: Erika

Recipe type: Baked Goods

Cuisine: Gluten Free

Serves: 1 9x5 Loaf

INGREDIENTS

YEAST MIX:

• 1½ Cup Water or Milk (or Milk Alternative)
• 4 Tablespoons Honey
• 2½ teaspoons Dry Active Yeast (I use an organic round yeast instead of the rod type. I buy it in bulk at my local natural food store - just be sure your yeast is fresh and alive.)

DRY MIX:

• 3 Cups of Erika's All Purpose Gluten Free Flour Mix
• 1½ teaspoons Xanthan Gum (in addition to whats already in the GF Flour Mix)
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• (you can add sweet or savory seasonings to taste)

WET MIX:

• 2 teaspoons Apple Cider Vinegar or Lemon Juice
• ¼ Cup Olive Oil
• 2 Large Eggs (see options for egg free below)

INSTRUCTIONS

1. In measuring cup, measure & warm milk to just above body temperature - should be warm to the touch (not hot or cold). Stir in Honey and add Yeast last. Set-aside & let proof for approx. 10 minutes.
2. Combine Dry Mix ingredients in small bowl.
3. Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.
4. Add in the proofed Yeast Mix and mix again for just a few seconds.
5. Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet, but thick and sticky!
6. If necessary, oil and flour your 9x5 Loaf Pan or spray with non-stick coating. I use USA pans and do not need to coat them.
7. Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.
8. Preheat your oven to 375 degrees.
9. It is important not to over-proof the bread - just let it rise until the mixture is approximately double in size (20-30 minutes depending on your room temperature.) Don't let it rise above your loaf pan… or just until it crests the top. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled.
10. Bake for approx. 30-45 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (If it helps, I usually cook mine until I get an internal temperature of 210 - 220 degrees on my digital thermometer).
11. Remove loaf pan from oven and let cool for 3-5 minutes before turning out onto your cooling rack. Allow to cool completely before attempting to cut into slices. I use my meat slicer to achieve even slices.

FOR PIZZA:

1. I use a 9x13 Cake Pan, let rise as directed, & bake a thick flat loaf - once it cools cut it in half sideways and split it open to prepare with my toppings. Or, you can shape into rounds, let rise for approx. 15 min. and then bake on a Pizza Stoneas directed. Once cooked, top with your favorite ingredients & return to oven and bake at 450 until done.

FOR HAMBURGER BUNS:

1. Prepare as you would for Pizza in a 9x13 Cake Pan and then cut into 12 square 'buns', which can be split in half. Or, you can use a Hamburger Bun Pan (like the
2. USA 6" Mini Round Pan I have by USA Pans) and fill each well ½ full and let rise until double in size. Bake as directed until done.

EGG SUBSTITUTION:

1. Although some of you have had success with this - Due to the responses in the comments, I DO NOT suggest using Flax or Chia Seeds as a substitute for eggs. However, I have had some success using Chia & Ener-G egg replacers when making pizza dough and buns. I also have a tortilla and pita/flat bread recipes that are egg free! =)

ADDITIONAL ADD-INS:

1. Feel free to add in seeds, nuts, raisins, cinnamon, etc…. Just be sure to stir them in by hand at the end before scraping the mixture into your pan.

LEFTOVERS:

1. Store any leftovers in a airtight bag on your counter for up to 2 days. Refrigerate or Freeze as needed, but be aware that the bread will dry out quickly. Use extra bread to make Gluten Free Bread Crumbs, by drying them in the Dehydrator or oven and then blending them in your VitaMix.

Homemade Thieves Lozenges

Ingredients;

1 cup granulated sugar

1/2 cup water (I used lemon tea instead)

1T lemon juice

1 T honey

1/4 t ginger

8-12 drops therapeutic grade Thieves EO

5-10 drops lemon essential oil 

1/3 cup confectioners sugar

Add granulated sugar, ginger, water (or tea), honey, & lemon juice together in saucepan and put on high. Constantly stir until mix reaches 250*. Reduce heat to low or med-low with lots of stirring for 15 min or until it thickens. 

You can put a drop on parchment paper & see if it solidifies to test if it's ready.  

Once it has slightly thickened, remove from heat and let it slightly cool. Once ready to make drops, then add your essential oils. Don't add while still very hot because they will evaporate. 

Cover with confectioners sugar to prevent them sticking to each other. 

Trial & error:

This is what I found from experimenting with other people's YouTube videos;

•I tried making drops with a spoon or by filling a turkey baster up with the concoction and making drops, but the best way I found was pouring into a measuring cup & using a silicone mold. 

•Don't heat to 300*, it's too hot and it scorches the sugar as some suggest. 

•Don't use the turkey baster bc it's too hot to handle and it cools too quickly thereby getting stuck in the tube. 

•Make a couple of trial drops before making them all. I dropped about 20 then realized they weren't firming up. I scraped them back into the pan and heated to 250* and kept cooking until it looked like (real) maple syrup. 

Perfect Popcorn

In an effort to save $ and have fun making our own popcorn, I have been making it on the stove.  After a few trials & errors I have it down pat. 

I heat a few Tbls of veg oil @ med/high heat with 3 popcorn kernels. Once all 3 pop I know the oil is hot enough. So I remove the 3 kernels, add 1/4 to 1/2 cup of kernels and occasionally shake the pot while keeping the lid tilted to let the steam, but not the popcorn, escape. 

It happens so fast and the kids have fun with it. Then we add a little popcorn "butter" and salt. 

I was using coconut oil, but didn't like the sweet coconut after taste.  EVOO or veg or canola oil work best! Yum!!!  A fun treat for family movie night. 

Perfect Hard Boiled Eggs

For years I've struggled with sticky shells, raw or overcooked yolks.  After many experiments and reading others blogs, I have a fool-proof system for the last few months.  It works with fresh eggs and older eggs. I've always heard to buy eggs and let them sit for a week or 2 before using so they peel better. That didn't work. 

Start water to boil w/o eggs in pot.  Add a shake of baking soda to boiling water.  While water is getting up to temp put cold eggs in bowl of warm water - otherwise cold eggs break when put into boiling water. 

Hard boil 10 minutes. Turn down slightly if water starts splashing out of pot, but keep it rolling. Shut off stove & let eggs sit 5 minutes.  Immediately give them an ice water bath & place bowl in fridge. 

That's it. 

I had bought a cheap egg timer so that I knew when the centers were done, but I no longer use since I have a method. 

Now this works with my glass top stove, which stays hot after turning off.  This technique may or may not work with a gas stove, for instance, so covering the pot to keep the heat in that last 5 min may be necessary. 

Maybe not everyone boils eggs as much as we do, but if making egg salad sandwich or deviled eggs, these eggs practically slide out of their shell. This is a plus for a 2 yo who is adamant about peeling her own eggies. 

Homemade Fruit Snacks

1.5 C fruit juice

4 T. Gelatin

2-4 T. Honey

Combine juice & gelatin in pot on stovetop. Once combined turn on medium heat & stir until mix is no longer gritty between fingers. Turn off heat. Add honey. Pour into molds & refrigerate. 

We made grape and they are yummy!

Kelly's Pickles

A Beautiful Day to Bake

Happy pineapple-zucchini muffin day! 

Ok so it's not a day, but I'm celebrating buying a chest freezer today by making something to put in it. Now to get a deer! ;)

 

Pumpkin Bread

I substituted butter for oil 1:1 and it turned out great. YUM!!!

Fried Cabbage Recipe

Cook bacon. Save the grease & add a whole chopped onion and a whole head of chopped or shredded cabbage. E chose a red cabbage. Cut up bacon and add to veg. Serve warm. 

I didn't have the bacon but I did have saved bacon grease in my fridge. Or coconut oil would be tasty too! Yum! Salt & pepper to taste. Recipe from Susie!💗

Easier Pickle Rounds

Instead of spreading the cream cheese, I put a few dollops, placed Saran Wrap over the cheese, rolled it, then removed to roll up the pickle. Two wraps per pickle. Refrigerate for a few hours befor slicing. Spreading is so much harder. I liked this much better. 

Crustless, GF Pumpkin Pie

I'm going to try this recipe this wknd for Easter. The recipe states any GF flour can be used and (half the) cornstarch in place of the tapioca starch. Here's hoping it works:  

1 14 or 15-oz can organic pumpkin
1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic light brown sugar
1/2 cup GF buckwheat or sorghum flour (or see tips below)
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg

Homemade Granola Bars

I copied this recipe from Sister Jen. 

Mix 1/2 cup honey & 1 cup peanut butter. Microwave for 1 minute. 

Add 2 cups quick cook oatmeal & 2 cups Rice Krispies. Add 1 cup of nuts or dried fruit of your choice. Press into 9x13" foil-lined pan, press hard! Add choc chips & press again. Refrigerate. Take out & cut. Keep refrigerated. 

Egg Bake

20 oz thawed hash browns
14 oz egg beaters
1 sml can mushrooms
1/4 diced grn pepper
1 sml diced onion
1 clove minced garlic
Handful of cheddar cheese
Salt, pepper, mrs Dash, garlic powder, or season salt to your tastes.

Mix together & pour into greased 8x8 pan. Bake @ 375 for 45-60 min. Serve w/ ketchup, salsa, or Tabasco sauce.

Baked Apples

Not much of a 'recipe' but just fun on a cold day:

Use a melon-baller to get top 3/4 of core out of apple (you don't want to go all the way through). Fill up w/ butter, sugar, & cinnamon. Pour water in bottom of pan.  Bake @ 375 for 30-40 min. (Or I used the toaster oven.) Num!

Chocolate Lasagna

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

I need this a few weeks ago for A coworker's birthday. They loved it so much they asked me to make it again for our Christmas party/recipe exchange. Now all I need is my ugly Christmas sweater and I'm ready to go!

Here's mama's little kitchen helper. 

"Cholake pokorn"

Elizabeth fell in love w/ this after a gal @ work made it for her. It's like a cocaine-addiction. Melt 1 pkg white chocolate chips & pour over 1 6 oz prepopped bagged popcorn. Stir, stir, stir. Pour over table covered w/ foil or wax paper. Allow to cool. Num num. (since I don't have a double boiler, I used a glass bowl in a pot w/ hot water in it. Put it on "low" & don't let water get in the chocolate or heat too hot, too fast otherwise it will seize up.)