tag:blogger.com,1999:blog-68630100181991437632024-02-07T22:33:50.361-05:00The Rantings of a Domestic GoddessMichelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-6863010018199143763.post-23379867712435313832024-01-04T12:50:00.005-05:002024-01-04T12:50:57.733-05:00Recipe of the Month: Chocolate Chip Cookies (V, GF)<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VcWMYhHD6M4IEQ8quicBG9sGmzHj6j3Dx1qykMcfwxz1izWNFdQu2QYD0rwSFFlIC-xhPPtSr3Wkt6x15NkwpXz5nmhE6jgckU149F8pTwF4MPGnv4z1h899yWf8TqTTXj7yQAfVVN_iApSQLS7G2il-OVxcIfOfTfdzOeSQwQlXOqo6mkFsF1mF194/s1290/signal-2020-03-11-082156~2.jpg" style="clear: right; display: inline; float: right; font-style: italic; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="865" data-original-width="1290" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VcWMYhHD6M4IEQ8quicBG9sGmzHj6j3Dx1qykMcfwxz1izWNFdQu2QYD0rwSFFlIC-xhPPtSr3Wkt6x15NkwpXz5nmhE6jgckU149F8pTwF4MPGnv4z1h899yWf8TqTTXj7yQAfVVN_iApSQLS7G2il-OVxcIfOfTfdzOeSQwQlXOqo6mkFsF1mF194/w200-h135/signal-2020-03-11-082156~2.jpg" width="200" /></a><i>makes 48 cookies</i></p><p></p><p><span style="font-size: medium;"><b>Ingredients:</b></span><br /></p><ul><li>1/3 cup hazelnut flour</li><li>1/3 cup coconut flour</li><li>1 2/3 cup white rice flour</li><li>1 tsp baking soda</li><li>1/2 tsp salt</li><li>1 cup vegan butter (I like Earth Balance, Violife, and Miyoko)</li><li>3/4 cup brown sugar</li><li>3/4 cup white sugar</li><li>1/4 cup Just Egg (egg substitute for 1 egg)</li><li>1 tbsp vanilla </li><li>12 ounces (1 bag) vegan chocolate chips (Ghirardelli is my favorite!)</li></ul><div><br /></div><div><p><span style="font-size: medium;"><b>Directions:</b></span><br /></p><ul><li>Preheat the oven to 350 degrees. Lightly spray a cookie sheet (if needed).</li><li>In a bowl, combine the flours, baking soda, and salt.</li><li>In a mixing bowl, cream the butter and sugars.</li><li>Add in the egg substitute and vanilla.</li><li>Slowly mix in the flour mixture.</li><li>Mix in the chips.</li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Du9AY6la1SO1fNuHreUhM-pzjPbJeyjfjJgCiOY2hgqrr-r7s7lt4njBMb_OKrSZZpxQcZDoGeIg-VSqnN2k6N9eneR1RhUgybM1Zd74YVqQ6CQCrFsaBlXpuq3-LRCdR692kTcKM0wUsEgS64gOtQAruFJ2BVZJm7PPfjzz4Ax4RILRiPXllFt6gB0/s276/CCC.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="183" data-original-width="276" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Du9AY6la1SO1fNuHreUhM-pzjPbJeyjfjJgCiOY2hgqrr-r7s7lt4njBMb_OKrSZZpxQcZDoGeIg-VSqnN2k6N9eneR1RhUgybM1Zd74YVqQ6CQCrFsaBlXpuq3-LRCdR692kTcKM0wUsEgS64gOtQAruFJ2BVZJm7PPfjzz4Ax4RILRiPXllFt6gB0/w200-h133/CCC.jpg" width="200" /></a></div>Drop onto your pre-greased, if needed, cookie sheet, in 1 tablespoon increments, about 2" apart.</li><li>Bake for 9-11 minutes, based on your preference for soft or hard cookies. Cool on the pan for 2 minutes, then remove to a cooling rack to complete cooling.</li></ul></div><div><br /></div><div><p><span style="font-size: medium;"><b>Nutritional Information*:<br /></b></span><br /></p><ul><li>Calories: 128</li><li>Fat: 7.5 grams</li><li>Carbs: 15 grams</li><li>Protein: 1 gram</li></ul><div><i>*per cookie</i></div></div>Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-7257790518042937082024-01-04T12:49:00.000-05:002024-01-04T12:49:29.607-05:00Vegan Pumpkin Hazelnut Bread<p> I made pumpkin scones earlier in the week (that recipe will come later!), and had about 2 cups of pumpkin puree left. What's a domestic goddess to do! Make bread, of course! My kids dig my vegan banana chocolate chip bread, so I thought why not make a vegan pumpkin nut bread... But they don't love chunky nut pieces in their desserts and breads. Enter hazelnut flour! My go-to when I make chocolate hazelnut custard (I'll have to write up that recipe, too) and chocolate chip cookies will now be my newest addition to sweet bread as well!</p><p>Vegan Pumpkin-Hazelnut Bread</p><p>For the bread:</p><p>In a stand mixer bowl, squeeze in <b>1 ripe banana</b> and mash until well blended. Add in <b>2 cups pumpkin puree, 1 1/2 cup dark brown sugar, 1 tbsp pumpkin pie seasoning, </b>and <b>3/4 cup grapeseed oil </b>and blend. </p><p>In another bowl, mix together <b>5 cups AP Flour, 1 cup hazelnut flour, 1 tbsp salt, 1 tbsp baking soda, </b>and <b>1 tbsp baking powder.</b></p><p>Add in the dry to the wet and mix until batter. It will be thick and sticky.</p><p>Pour into 3 prepared loaf pans and let rest. Preheat the oven to <b>425 degrees.</b></p><p>In another bowl, make the topping by mixing together <b>1 cup softened vegan butter spread, 2/3 cup brown sugar, </b>and <b>2/3 cup hazelnut flour.</b></p><p>Sprinkle half the topping over the loaves.</p><p>When preheated, drop the heat to <b>350 degrees</b>, and put the pans in, cooking for 50 minutes to an hour or until done. You can use the leftover topping to spread on pieces (or as a bagel topping!).</p>Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-50705715868379800362023-10-13T14:25:00.001-04:002023-10-13T14:25:31.161-04:00Bagels<p> It's been a long time since I've been to this space, but what an awesome way to come back: BAGELS!</p><p>I love a good New York City bagel. In fact, <a href="http://www.rocklandbakery.com" target="_blank">Rockland Bakery</a> is my favorite place to stop when I'm in the area. I could eat a dozen of their fresh bagels in a single sitting! (I won't, but I really want to!). In fact, when I was pregnant with Michael, all I wanted to do was visit the Bakery and get a bagel off the conveyer belt. It was a dream come true and totally worth the wait!</p><p>As I reembrace homemaking and, perhaps in the near future, homesteading, I decided bagels were something to attempt. My teenage daughter loves them, my husband loves them, my mother-in-law loves them... Bagels for the win! Peter says they are the best he's had from around here (a big kudos from a kid who grew up on NY bagels and thinks the only "real" bagels come from around "The City"), my mother-in-law (a Bronx native) loved biting into a fresh one and put in her request for the next batch, and Maya told me they are a 7 on the "Rockland Bakery Scale", which is a like a 15 on a normal 1-10. :)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcyCKyWsgQvaR_R27rr0cgUkdkTZiQVs32-lDjHTGMWL4p8dB8JKA-Xf6R-tiXHbNy_xeTYNpRYihH1QuYnBOEuSfiPXrcmzBKDXpjxzEZo7JgxHnijACYdPWx27R7xvvCS8BrX9n6qZu6C_JPZzKlJBmOeFfsxBA9ka5NjEJcNP6_0YuTDxGJ9BpPKTj/s2048/signal-2023-10-11-11-44-21-916.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcyCKyWsgQvaR_R27rr0cgUkdkTZiQVs32-lDjHTGMWL4p8dB8JKA-Xf6R-tiXHbNy_xeTYNpRYihH1QuYnBOEuSfiPXrcmzBKDXpjxzEZo7JgxHnijACYdPWx27R7xvvCS8BrX9n6qZu6C_JPZzKlJBmOeFfsxBA9ka5NjEJcNP6_0YuTDxGJ9BpPKTj/s320/signal-2023-10-11-11-44-21-916.jpg" width="180" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mom didn't even wait until they were fully cooled!</td></tr></tbody></table><br /><p><br /></p><p><b><span style="font-size: medium;">Bagels</span></b><br /><i>(makes 1 dozen)</i></p><p>Mix together <b>2 1/4 cups of warm water (about 110 degrees) </b>with<b> 4 1/2 tsp yeast </b>in a mixing bowl (of a stand mixer if you have it). Let it sit for 5 minutes. (Using regular yeast will deliver a chewier, denser bagel; using quick acting yeast makes a fluffier inside.)</p><p>Mix together <b>6 cups bread flour </b>(I use <a href="https://shop.kingarthurbaking.com/items/bread-flour" target="_blank">King Arthur 12.7%</a>) with <b>1 tbsp sea salt</b> and <b>1 1/2 tbsp barley malt syrup</b> (I use <a href="https://supermarketitaly.com/products/sanniti-traditional-barley-malt-syrup-20-oz">Sanniti</a>.) Some recipes you see may show sugar being used. I strongly suggest investing in some barley malt syrup. It makes a HUGE difference. Mix your flour mix in your stand mixture with the dough hook for 2-3 minutes, until all the ingredients are well incorporated.</p><p>Remove the dough to a floured bowl or board and hand knead for 5-8 minutes, until well formed. The dough should return from a touch. (Be careful to not over knead.) When this happens, place the dough in a large bowl greased with <b>olive oil</b> and cover. </p><p>Let rest and rise for <b>90 minutes</b>. With traditional yeast, you will see a rise, but it likely will not double. With quick yeast, you will see a doubling. After 90 minutes, press the dough down, then divide into 12, even pieces. Create a ring (with the traditional hole in the middle) and let the dough rest while you form all 12 pieces and create your water bath.</p><p>In a pot, mix together <b>2 liters of water </b>(Want to make them extra NYC special? Use water from the Catskills!) and <b>1/4 cup barley malt syrup</b>. Bring the water to a boil then lower the temp to keep the boil from rolling. On my stove, this is around a number 7 or medium-high. Drop the bagels in the water so that they have room to move (This could be anywhere from 2 to 4. I use a Le Creuset small dutch, and 3 is really the max.) Boil for 1 minute on each side, then remove to a rack. Brush the top and sides with an egg wash created from <b>1 egg white </b>and <b>2 tbsp warm water</b> whisked together. (If you want to do a vegan alternative, you can whisk together 2 tbsp warm water with 2 tbsp of a vegan spread, like <a href="https://www.earthbalancenatural.com/spreads">Earth Balance</a>.) </p><p>If you want to add toppings, now is the time. I have done everything seasonings (onion, poppy, sesame, garlic, salt), white sesame, and (minced, dried) onion. Take a bowl or plate with whatever seasonings you want, then take the freshly boiled and egg-washed bagel and rub the top in it. </p><p>In a preheated, <b>425 degree oven </b>and on a greased baking sheet, bake your bagels for <b>12 minutes </b>then rotate the baking pan for another <b>12 minutes</b>. Remove the bagels and cool for 20 minutes before cutting into them. (If you can wait that long!)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLH2QSWvadZUBRCOHV0U653yrmhLPJh4tY68X7Mgn9xcgqiYHcYVb4o4O3jgr4lYExKEQyjeZmUR2Piw0OZHMf0wAnvNLbJW5J771ImT2W25WcHpBuHOtJCm-kjYugZmWR71K5Eg0_p25mbVvATOd2Yr-FSc9DnXTe0zd4W1zvBu9hjc6mb2XfXwcsvkK/s2048/signal-2023-10-11-11-25-28-486.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="2048" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLH2QSWvadZUBRCOHV0U653yrmhLPJh4tY68X7Mgn9xcgqiYHcYVb4o4O3jgr4lYExKEQyjeZmUR2Piw0OZHMf0wAnvNLbJW5J771ImT2W25WcHpBuHOtJCm-kjYugZmWR71K5Eg0_p25mbVvATOd2Yr-FSc9DnXTe0zd4W1zvBu9hjc6mb2XfXwcsvkK/s320/signal-2023-10-11-11-25-28-486.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">some plain and everything bagels</td></tr></tbody></table><br /><p><br /></p><p>These will sit out fine for about a week. If they last any longer than that, you can freeze them.</p><p>Enjoy! </p>Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-16674343417619392482020-05-04T09:51:00.000-04:002020-05-04T09:51:13.347-04:00Southern Fried CornBefore anyone says it, yes, I know. This recipe has basically taken corn and made it hardcore unhealthy. But oh how delicious! And the smell of it simmering... Yum!<br />
<br />
It's really not ttthhhaaattt bad. If you divide the recipe into 12 servings, they weigh in at about 285 calories each (about 20g carbs, 21g fats, and 2g protein... I know, I know- but delicious!!!)<br />
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In a large, cast iron pan (Don't have one? Stop now and go buy one. Not kidding.), melt:<br />
1 stick (4oz) of butter.<br />
<br />
Stir in:<br />
32 ounces/ 2 pounds of sweet, white corn (freshly schucked, in season is the best, but frozen will work).<br />
<br />
Once the corn is fully coated in the butter, reduce the heat to low and stir in:<br />
1 pint of heavy cream,<br />
1 tbsp (to taste) of pepper, and<br />
1 tsp (to taste) of salt.<br />
<br />
Slow simmer all day (yep, I start this in the morning to serve with dinner), or for a minimum of 4 hours. You want the cream to reduce and thicken, and the corn to melt in your mouth.<br />
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<br />Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-44175865154082026452020-05-04T09:50:00.001-04:002020-05-04T09:50:46.464-04:00Southern Pecan PiePreheat oven to 350°F.<br />
<br />
Prepare an:<br />
8in <a href="https://therantingsofadomesticgoddess.blogspot.com/2020/05/gluten-free-pie-shell.html">pie shell</a><br />
<br />
In a stand mixer, mix together:<br />
3 eggs,<br />
2oz (4 tbsp) melted butter (cooled),<br />
3/4 cup of dark brown sugar,<br />
2/3 cup of brown rice syrup, and<br />
1 tbsp of bourbon.<br />
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Stir in:<br />
14-16 ounces of pecan pieces.<br />
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Pour into the prepared pie plate and bake at 350°F for 60 to 75 minutes. The pie should be fully set and lightly caramelized on top.<br />
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<br />Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-48688184968532262702020-05-04T08:39:00.000-04:002020-05-04T08:39:58.876-04:00Gluten Free Pie Shell1 1/2 cups of GF AP Flour (I really like the Bob's Red Mill Pie Flour, but the 1 to 1 is great, too)<br />
<br />
4oz cold butter, grated<br />
<br />
Up to 1/4 cup of water<br />
<br />
<br />
Finger in the butter into the flour, until it's the texture of breadcrumbs. A tablespoon at a time, work in the water. I usually find 2 to 3 tablespoons does the trick for me. Chill your dough for about 30 minutes, then roll it into a disc. Press into an 8 inch pie plate and create your magic! This shell is great for pies and quiche alike!Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-80593553556567860692020-03-28T11:44:00.002-04:002020-03-28T11:53:05.987-04:00Gluten Free Orange Cranberry Scones My kids lucked out with godparents (or mayb , we've just lucked out with the folks in our lives). And nothing brings people together like food. Sarah (Nicholas and Sophia's godmother) makes me think of halumpki (stuffed cabbage), while Terri (Alexander's godmother) makes me think of wine! 😉 When I think of Esteban and Jody (Bobby and Maya), I am reminded of Paraguayan stuffed meat rolls and scones always, always, always remind me of Gary, Barbara (Michael), and their family (their son of whom is Lucas's godfather and their daughter, Ana's godmother). This quarantine has me missing the people I love and care about, and this morning, I was longing for one of Barbara's hugs and Gary's perfect scones. Hence... My first attempt at a gluten free scone!<br />
<br />
(And not to leave anyone out... The other godparents also remind me of food: Meg (Maya) and dinner at a favorite gastropub; Eileen (Lucas) and chicken parm; and Clinton (Ana) and lunches with laughter and good times .)<br />
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Based loosely off my <a href="http://therantingsofadomesticgoddess.blogspot.com/2020/03/irish-soda-bread.html">soda bread recipe</a>, this one made 8 scones. I don't have a pan, so I cut them by hand. A note : keep it cold. Freeze the butter, freeze to chill the scones before baking. Cold, cold, cold.<br />
<br />
Heat your oven to 375°.<br />
<br />
In a small bowl, finely cut it grate 1/2 a cup of butter (1 stick), then put it in the freezer while you work on combining your other ingredients. (Once you get going, this will go fast, so you don't want the down time).<br />
<br />
In a mixing bowl , stir together :<br />
2 cups of (GF) AP flour;<br />
1 tbsp of baking powder;<br />
1 tsp of baking soda; and<br />
1 tsp of salt.<br />
<br />
In another bowl, whisk together :<br />
1 egg;<br />
1/2 cup of buttermilk;<br />
1 tbsp of orange juice; and<br />
1/2 cup of sugar.<br />
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<br />
Prepare 1 cup of dried cranberries.<br />
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Flour your hands and quickly cut the frozen butter into your flour mixture before adding in the liquids and quickly mixing together. Hand in your cranberries and roll onto a floured cutting board, forming the dough into a rectangular pyramid.<br />
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Using a floured knife, slice into 8 pieces and place on a greased baking sheet. Put into the freezer while you prepare the remaining ingredients. (For what it's worth, Peter and I danced in the rain for a few minutes too... Strictly for extra freezing time! ♥ 💃🕺)<br />
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Melt 1/4 cup (1 stick of butter) and combine with 2 tbsp of orange juice. Measure out 1/4 cup of demerera sugar.<br />
<br />
Reserve 1/3 of the liquid and 2 tbsp of the sugar. This will coat your scones prior to cooking.<br />
<br />
Over medium heat (in a cast iron pan), add the remaining butter /juice and sugar. Bring to a rapid boil and simmer until thickened but not candied, about 2 to 3 minutes. Remove from heat.<br />
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Remove the scones from the freezer and brush with the reserved butter/juice. Sprinkle with the set aside sugar.<br />
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Bake for 30 minutes . They will be lightly browned and the sugar will glisten on the top. Cool for 10 minutes and drizzle with the orange caramel sauce.<br />
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<br />Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-56710129953353119672020-03-28T11:09:00.000-04:002020-03-28T11:09:18.643-04:00Chocolate Chip PancakesThis recipe should be called "chocolate chip pancakes for an army". With a family of 8 eating and needing to be full until lunch, this is a staple during our week.<br />
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Combine:<br />
3 cups (GF) AP flour;<br />
1 tbsp each of baking soda and baking powder;<br />
2 tsp of salt; and<br />
1/4 cup of sugar.<br />
<br />
Mix in:<br />
3 eggs; and<br />
4 1/2 cups of buttermilk.<br />
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(That's not a typo. Four and a half cups.)<br />
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When the batter is well mixed, stir in:<br />
1 cup of mini chocolate chips.<br />
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Bring your cast iron to low-medium (or, based on your stove, low) heat. Ladle on 1/2 cup of batter.<br />
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Cook until the edge begins to brown and bubbles break the surface. Flip and then cook another 60 to 90 seconds.<br />
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You can also use a quarter cup (1/4c) of batter for smaller, mini pancakes.<br />
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Serve with butter and warm (preferably grade B/dark amber) maple syrup!Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-81917974670885962172020-03-25T17:14:00.000-04:002020-03-25T17:14:10.840-04:00Southern Peach Cobbler<div class="separator" style="clear: both; text-align: center;">
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This is the recipe my Mamaw has been making since I was a girl (with a few minor tweaks). I still remember the jars of her home canned peaches that made even winter taste like summer! (On that note, I need to make chili soon... Her canned tomatoes were awesome!) I talked to Mamaw yesterday and, as we chatted, her cobbler recipe came up. So, here's to my Mamaw and her amazing recipe!<br />
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Heat the oven the 350°F and grease a 13x9.<br />
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Mix together:<br />
2 cups of (GF) A. P. flour,<br />
1.5 tsp of salt:<br />
2 tsp of baking soda; and<br />
2 tsp of baking powder.<br />
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Once those are combined, add in and beat on medium until well mixed:<br />
1 cup of sugar;<br />
2 eggs<br />
1/2 cup (1 stick) of melted butter<br />
2 cups of buttermilk OR 1 cup of buttermilk and 1 cup of peach water/juice*<br />
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Stir in:<br />
2 lbs of sliced peaches*<br />
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*You can use fresh peaches; peel and slice, then bring to a boil for 10 minutes to soften and to create peach water. If using canned peaches, you can use the juice that is in the can (do not use peaches in syrup).<br />
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Pour the batter into your prepared pan and bake for 50 minutes or until brown and bubbly. A fork will be clean when the dish is poked to ensure doneness. Serve warm with vanilla ice cream!Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-80996456816341040732020-03-22T12:13:00.002-04:002020-03-22T12:13:32.033-04:00Corned Beef Crusted Quiche <div class="separator" style="clear: both; text-align: center;">
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With a large family, so much of our income goes to groceries, so it's important not to waste food. (It's important, regardless of family size!). This morning, I made a breakfast of eggs, toast, bacon, Obrien potatoes, and corned beef hash. As the table was cleared, there was a little bit of food left an , as I looked at, I decided to grab a few more leftovers from the fridge and craft a breakfast - for - dinner favorite: quiche! Serve this for any meal of the day and it will soon become a "leftover" your family begs for!<br />
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I had about half a cup each of potatoes and corned beef hash leftover, which I combined and mashed into a 9"pie plate.<br />
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In addition to the 2 slices of bacon I had leftover, I grabbed from the fridge: 1" wedge of red onion , half a small bell pepper, 1/3 of a large tomato, and half a bag of shredded cheese (the one I had was a 6 cheese, Italian blend).<br />
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I diced the veg and bacon, then tossed all those leftovers (with the cheese) in with 3 eggs, 3/4 cup of half and half , and salt & pepper (3 turns of the grinder each) that I had whisked together. I poured the prepared mixture into my pie shell and put it in the oven at 350°F for 55 min.<br />
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I often precook quiche, then freeze it. You can either pop it in the oven frozen for an hour or so (covered in foil), or defrost in the fridge and reheat until your level of hot is achieved. Peter bought me several <a href="https://hotlogicmini.com/collections/buy-now">Hot Logic</a> products years ago, including the MacroWave for mass reheating, and I tend to defrost, then stick fully cooked things like quiche and eggplant or chicken parm, in the HL for a few hours. I love them and use them all the time. It's also how Peter reheats his lunches at work.<br />
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Recipe : all measurements appropriate.<br />
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For the crust:<br />
1/2 cup of Obrien potatoes<br />
1/2 cup of corned beef hash<br />
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For the filling:<br />
3 eggs<br />
3/4 cup of half & half<br />
1/4 cup of diced bacon<br />
1/4 cup of diced red onion<br />
3/8 cup of diced bell pepper<br />
3/4 cup of diced tomato<br />
1 cup of shredded cheese<br />
salt & pepper to taste<br />
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Temp and Time: 350° F for 55 minutesMichelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-92130114971758355442020-03-21T20:14:00.000-04:002020-03-21T20:14:51.992-04:00Maya's Gluten Free Smores Cookie <div class="separator" style="clear: both; text-align: center;">
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<a href="https://youtu.be/e8WdDtfBTzA">https://youtu.be/e8WdDtfBTzA</a></div>
Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-14546805381636140342020-03-20T08:50:00.000-04:002020-03-20T08:50:13.620-04:00Gluten Free Chocolate Chip Waffles <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIXabngMkVSuFi5JI9Bq0CFV1C3gnOoLpbBhZMTX_FKoWVhhb7Ggg-HvGXbqbiy-09kUkJ9IRhJxHyBq-HDHjFdod3nJbyceAjae21hrUmx3j-n5u0gFHFvGkWTbr2pKlljtE9YJuFMXD/s1600/0318200826a%257E4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIXabngMkVSuFi5JI9Bq0CFV1C3gnOoLpbBhZMTX_FKoWVhhb7Ggg-HvGXbqbiy-09kUkJ9IRhJxHyBq-HDHjFdod3nJbyceAjae21hrUmx3j-n5u0gFHFvGkWTbr2pKlljtE9YJuFMXD/s320/0318200826a%257E4.jpg" width="296" /></a></div>
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In a mixing bowl, put together: </div>
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2.5 cups of gluten free A. P. flour; </div>
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1 tbsp baking powder; </div>
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1.5 tsp baking soda; </div>
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1.5 tsp salt; </div>
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1/2 cup of sugar. </div>
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Mix together in another bowl: </div>
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1/2 cup of butter, melted and cooled; </div>
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3 eggs; 1/2 cup of whole milk; </div>
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3 cups of buttermilk. </div>
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Mix in the wet into the dry, then add in: </div>
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1 cup of mini chocolate chips. </div>
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Let the batter rest and begin heating your waffle maker. Use approximately 1/3 a cup for traditional, thin waffles. Enjoy with butter and warm maple syrup!</div>
Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-50881799943589574632020-03-17T00:00:00.000-04:002020-03-17T09:43:13.203-04:00Irish Explosion Cake <span style="font-family: inherit;">(my original recipe link is found <a href="http://therantingsofadomesticgoddess.blogspot.com/2012/03/st-patricks-day-cupcakes.html">here</a> )</span><br />
<span style="font-family: inherit;"><br /></span>
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<br />
I initially made this as cupcake . Over the years, it's been modified and I tend to make it as a cake instead. It's a tradition in our home for St. Brigid's Day and St. Patrick's Day. Enjoy!<br />
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<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">For the cake:</span><br />
8oz. Guinness Extra Stout<br />
1 cup salted butter, cut into small pieces<br />
3/4 dark unsweetened cocoa<br />
2 cups gluten free A. P. flour<br />
1/2 cup white sugar<br />
<span style="font-family: inherit;">1/2 cup brown sugar</span>1 1/2 tsp baking soda<br />
3/4 tsp salt<br />
3 eggs<br />
1/3 cup Greek yogurt<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">(Want to cheat or short on time? You can get a decent dessert by using a box of dark chocolate cake mix, 8oz Guinness, 3eggs, and 3oz oil. The cake will be slightly denser, but it's still delicious.) </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>For the ganache:<br />
5oz dark chocolate (90%)<br />
4oz heavy cream<br />
1 tbsp butter<br />
2oz Irish Whiskey<br />
<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">For the frosting:</span>1 cup salted butter, room temp (2 sticks)<br />
4 cups powdered sugar<br />
4oz <a href="http://therantingsofadomesticgoddess.blogspot.com/2020/03/irish-cream.html">Irish cream</a><br />
<br />
<br />
<br />
1. Preheat the oven to 350 and prepare 2 8"pans. Bring the stoudt and butter to a simmer over medium heat. Add the cocoa and sugars, and whisk until smooth. Remove from heat. Whisk the flour, baking soda, and salt together and set aside. Mix the eggs and yogurt together and whisk into the liquid. Slowly add the liquid into the dry ingredients and, once mixed, pour into pans. Bake for 25 minutes or until done.<br />
<br /></span>2. Finely chop the chocolate for the ganache and place it in a heatproof bowl. Heat the cream and butter until simmering and pour it over chocolate. After 1min, begin to whisk. Add whiskey. Whisk until glossy. </span><br />
<br /></span>3. Beat the students butter until light and fluffy. Alternate thirds of the powdered sugar and Irish cream, beating until the frosting is airy. </span><br />
<br /></span>4. When the cakes have cooled and are turned out, even them by slicing the top off. Paint on a layer of ganache. Frost the bottom layer then stack the second layer (painted with ganache) before frosting the top layer and sides.</span><br/>
<br /></span>5. After you've frosted as desired, you can thin out the remaining ganache with Irish cream and drizzle on a design. Sprinkle some green sugar on top to complete the perfect look!</span>Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-57313050586688745882020-03-16T07:20:00.001-04:002020-03-16T07:20:30.059-04:00Corned BeefIf you are Irish American, nothing screams out "St. Patrick's Day" like corned beef and cabbage alongside a Guinness. Why corned beef you ask? Many Irish immigrants longed for the traditional salted pork (read: BACON!) and cabbage. Corned beef reminded them of the homeland, and the American tradition of corned beef and cabbage was born!<br />
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Here's my take (which we eat on days other than St. Patrick's Day). Enjoy it with a side of <a href="http://therantingsofadomesticgoddess.blogspot.com/2020/03/colcannon.html">Colcannon</a>!<br />
<br />
You will need:<br />
3-4 lbs corned beef (with the fat untrimmed)<br />
1.5 lbs potatoes, cubed<br />
1 lb baby carrots<br />
Half head of cabbage, sliced into ribbons<br />
1 large onion, diced<br />
2/3 full stalk of celery (about 6 ribs), diced<br />
2 tbsp olive oil<br />
Seasonings (salt, pepper, Montreal steak seasoning, peppercorn blend)<br />
1 bottle of Guinness (approximately 12 oz)<br />
2 tbsp cornstarch<br />
Large, cast iron Dutch oven<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8OSMMc97APklWL_f5DJPrcMwqWW-VC7G-WZJ2OKzSvwtCSlrScOYrdBa9abdZJElYlGmA0Bpvv6QSGOlb8b5d1smkNcMpSAPhfF5bx-ImDokrdr1tPWT3dsrahe5NGFxvoEuxcmO4N_p/s1600/0315201116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8OSMMc97APklWL_f5DJPrcMwqWW-VC7G-WZJ2OKzSvwtCSlrScOYrdBa9abdZJElYlGmA0Bpvv6QSGOlb8b5d1smkNcMpSAPhfF5bx-ImDokrdr1tPWT3dsrahe5NGFxvoEuxcmO4N_p/s320/0315201116.jpg" width="320" /></a></div>
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Season the beef to taste. My preference is salt, pepper, and Montreal.<br />
<br />
In a large, cast iron Dutch oven , heat the oil and sweat the onions and celery for approximately 5 minutes.<br />
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If needed, slice the beef so that it fits the pot, fat down. (For the above slab, I cut it into thirds and filled the bottom of the DO.)<br />
<br />
Layer over the carrots and potatoes. Finish with the cabbage. Pour the Guinness over SLOWLY (be careful to not spill it, since it will try to sit on the cabbage).<br />
<br />
DO NOT STIR. Put the top on the oven and reduce the heat to low (2 on the electric range). Leave it alone! Don't check it! Don't touch it! Let it cook, unimpeded, for 4 hours. Turn the heat off but keep covered; it will continue to cook, courtesy of the cast iron. Leave it on the burner for an hour.<br />
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Plate it by covering the bottom of the plate with cabbage, piling the sliced corned beef in the center, and surrounding the plate with your root vegetables .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSd_Difmlm_0DqZ7kqvq-pYSxXEYn1BVXdb854jikwx6N9-SAvIpbvd4PjhOhiPFQQAeKJRWLwLrxXSB9frwzpOkAB-2amWuie-w1TbxcnE5_mjDYI4ccbiJ8rdyZy_EODqPrhJvkVhkiX/s1600/0315201735a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSd_Difmlm_0DqZ7kqvq-pYSxXEYn1BVXdb854jikwx6N9-SAvIpbvd4PjhOhiPFQQAeKJRWLwLrxXSB9frwzpOkAB-2amWuie-w1TbxcnE5_mjDYI4ccbiJ8rdyZy_EODqPrhJvkVhkiX/s320/0315201735a.jpg" width="320" /></a></div>
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<br />
To make the gravy, pull out about a cup and a half of liquid from the pot (include onions and celery if desired) and place in a pan over high heat. Pull another quarter cup of liquid and whisk in the cornstarch, then add the dissolved mixture into your pan, whisking rapidly. Bring to a boil and whisk for 3-5 minutes, until thickened.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoK8Ydxc-IXPdkKUcv4arby7bn7tyUYqLBaRPyPUqRkybXFRDS2UMTSXJC_sCvRO0vtAqaEy8k2yB5MxAzb5HWruLm2IwqvibkMwYGJEI539qoBRTBwUURIEIc7Vt0U4v1OwF3tbTAYAVE/s1600/0315201742_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoK8Ydxc-IXPdkKUcv4arby7bn7tyUYqLBaRPyPUqRkybXFRDS2UMTSXJC_sCvRO0vtAqaEy8k2yB5MxAzb5HWruLm2IwqvibkMwYGJEI539qoBRTBwUURIEIc7Vt0U4v1OwF3tbTAYAVE/s320/0315201742_HDR.jpg" width="152" /></a></div>
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<br />
Best served with <a href="http://therantingsofadomesticgoddess.blogspot.com/2020/03/colcannon.html">colcannon</a> and <a href="http://therantingsofadomesticgoddess.blogspot.com/2020/03/irish-soda-bread.html">soda bread</a>, with gravy drizzled over the top. Enjoy this tradition with a pint of Guinnes , and be grateful for time with good foo , good friends, and amazing family!<br />
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☘ Happy St. Patrick's Day! ☘Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-77271454955751928412020-03-15T00:00:00.000-04:002020-03-16T07:28:51.496-04:00Irish Soda Bread (originally found <a href="https://therantingsofadomesticgoddess.blogspot.com/2017/03/gluten-free-irish-soda-bread.html">here</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0LE8QTqKqqmNYZ7psiDl3EliVx78mtZCD2_OAAYTmNZAo_wIUBiWaYK28nA9-BRjVaxd-d_3J9Y3QUJDz_oakdTI6C6DSczGsc01TguFZaZePAfasyfWGnvbxw-lroh9fnd8kKG5X-jS/s1600/signal-2020-03-14-124319%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1407" data-original-width="1584" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0LE8QTqKqqmNYZ7psiDl3EliVx78mtZCD2_OAAYTmNZAo_wIUBiWaYK28nA9-BRjVaxd-d_3J9Y3QUJDz_oakdTI6C6DSczGsc01TguFZaZePAfasyfWGnvbxw-lroh9fnd8kKG5X-jS/s320/signal-2020-03-14-124319%257E2.jpg" width="320" /></a></div>
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<br />
My soda bread recipe hasn't changed much since I first started making it, but I've added a few helpers! ☘ ♥ 🧒 👧 ♥ ☘<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDhGcymOaEXXn-66IWPifQzw9Omd2FIAU38Teo60YUQ6_W7wuFp5O-h5b1TkcV2o4TED4cyiIVv8ZlMS_crUTj20EpoFw3pEE0KiTsBMiR_P2z1Gn00tXpz144h8zOKnE8QHgj3eo3msv/s1600/signal-2020-03-11-082156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="1600" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDhGcymOaEXXn-66IWPifQzw9Omd2FIAU38Teo60YUQ6_W7wuFp5O-h5b1TkcV2o4TED4cyiIVv8ZlMS_crUTj20EpoFw3pEE0KiTsBMiR_P2z1Gn00tXpz144h8zOKnE8QHgj3eo3msv/s320/signal-2020-03-11-082156.jpg" width="320" /></a></div>
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<br />
This year, we used dates and raisins, and that seemed to be quite the hit! Regardless what fruit you use, this is a perfect addition to every meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfMU7cWaBId7_uM4W8w4nMBqVeuIHIIG7467tYyUbIwdpg3xtRa3E1K9HWIAC7YQPQYVS4_gNvNTkz67BU6yL09wzd2VsDIRcTZT5O09YvAdJpw-LK0sY4X6aZwxMyNm8u5tNeBxptWiM/s1600/signal-2020-03-11-081507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="807" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfMU7cWaBId7_uM4W8w4nMBqVeuIHIIG7467tYyUbIwdpg3xtRa3E1K9HWIAC7YQPQYVS4_gNvNTkz67BU6yL09wzd2VsDIRcTZT5O09YvAdJpw-LK0sY4X6aZwxMyNm8u5tNeBxptWiM/s320/signal-2020-03-11-081507.jpg" width="161" /></a></div>
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<span style="color: #666666; font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat the oven to 375°F.<br /><br />In a large bowl, mix together:<br />4 cups of (gluten free) A. P. Flour<br />1 cup of sugar<br />2 tsp of baking powder<br />1 tsp of baking soda<br />1 tsp of salt<br />1 cup of raisins </span><br />
<span style="font-family: inherit;">1 cup of diced dates<br /><br />Let your flour mixture sit while you melt:<br />1/2 cup (1 full stick) of butter<br />Let the butter cool but still remain warm.<br /><br />Put a hole in the flour mixture and pour in:<br />2 cups of buttermilk<br />2 eggs<br />the melted butter from above. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br />Use a spatula or wooden spoon to mix until sticky. Dust with flour to make the dough formable. Place on a greased cookie sheet in a circle. Bake for 45 minutes or until cooked. A crisp exterior will form, but the bread will spring to the touch.<br /><br />(Keep in mind that the batter will spread out as it bakes.)<br /><br />Let the bread sit for 5 minutes before removing to a cutting board. Cool for an additional 10 minutes before slicing. We love to cover it with Irish butter while it's still warm! </span><br />
<span style="font-family: inherit;"><br /></span>
Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-12911423509577305452020-03-14T15:03:00.001-04:002020-03-14T15:03:56.936-04:00Colcannon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ55vdOuT_BvHMA442QRSSx76mc3R3VeYX8c329-YNYWwgaGsn8-qFifZEJKXsAC9wmH0-ClUXw8CeGzr4XJ5sYGdBUnCRuLececrWNrHs6ZvDThu5RkseQ1OaQxFXEmkH2bVkFRiYfBYV/s1600/0314201252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ55vdOuT_BvHMA442QRSSx76mc3R3VeYX8c329-YNYWwgaGsn8-qFifZEJKXsAC9wmH0-ClUXw8CeGzr4XJ5sYGdBUnCRuLececrWNrHs6ZvDThu5RkseQ1OaQxFXEmkH2bVkFRiYfBYV/s320/0314201252.jpg" width="320" /></a></div>
<br />
3lbs. potatoes (washed, skin on, diced)<br />
1/2 large heat of green cabbage (sliced into thin strips)<br />
1/2 cup butter (1 stick) (sliced)<br />
Salt to taste<br />
<br />
In a large pot, bring to a boil the potatoes and cabbage with enough water to cover. Salt to taste (I use about 1 tablespoon).<br />
<br />
When tender (15 to 20 minutes), remove and drain. In a large mixing bowl, put the butter pieces and cover with the potatoes and cabbage. Use a potato masher to loosely mash, then whip with the mix attachment until smooth.<br />
<br />
Taste and salt appropriately.<br />
<br />
(Makes about 8 cups. This makes amazing potatocakes if you have leftovers!)Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-34510668400385600132020-03-14T10:08:00.000-04:002020-03-14T10:08:36.050-04:00Irish Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUQRpF8u_wst4Wwy9KggbzhmrydZdlBarF4aogYtBCRh9I-cqsxFiiqDVgJ56y0lwFN9XYGk9JJFTFMWwp00-qDUJxf7HIKjfQxmTB1WZ6y3btf_QNEUs4NsWauvTZzevXNYj_PmG7Nym/s1600/signal-2020-03-14-082759%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1100" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUQRpF8u_wst4Wwy9KggbzhmrydZdlBarF4aogYtBCRh9I-cqsxFiiqDVgJ56y0lwFN9XYGk9JJFTFMWwp00-qDUJxf7HIKjfQxmTB1WZ6y3btf_QNEUs4NsWauvTZzevXNYj_PmG7Nym/s320/signal-2020-03-14-082759%257E2.jpg" width="309" /></a></div>
<br />
makes approximately 36 ounces<br />
<br />
Mix the following in a blender until will mixed and smooth:<br />
<br />
14oz Irish Whiskey (for this, I love <a href="https://www.jamesonwhiskey.com/en-US/ourwhiskeys/jameson-caskmates">Jameson Cask Stout Edition</a>)<br />
<br />
8oz of heavy whipping cream<br />
<br />
14oz of sweetened condensed milk (<a href="https://therantingsofadomesticgoddess.blogspot.com/2020/03/sweetened-condensed-milk.html">you can make your own</a>!)<br />
<br />
3/4oz (about 1tbsp) dark coffee (we roast our own, but <a href="https://www.backyardbeans.com/shop/punch">Backyard Beans Punch in the Face</a> is awesome!)<br />
<br />
1oz melted chocolate or chocolate syrup (this is an outstanding use for any leftover ganache you have from making <a href="http://therantingsofadomesticgoddess.blogspot.com/2012/03/st-patricks-day-cupcakes.html">Irish Explosion Cake</a> ☺)<br />
<br />
1/4oz each (about 1tsp) vanilla and almond extracts (optional)<br />
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<br />
<br />
Refrigerate after opening. This will keep for 3 months (if it lasts that long!)Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-52966557421718318992020-03-07T10:05:00.000-05:002020-03-14T10:06:04.578-04:00Sweetened Condensed MilkQuick and Dirty (half the time of the below recipe):<br />
<br />
12oz evaporated milk<br />
<br />
1 1/2 cups granulated sugar<br />
<br />
Combine sugar and milk and bring to a boil, whisking until the sugar dissolves. Whisk continuously until thickened. Remove from heat and cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhl0iYIcIKi_ibbCuj-7s87lrYj7X6M-3C8Z1rSx5t4g23MD1IUqqlFXeVLr9RbRydHNG5njmde2nBNun3QEhhT4eenzo4W7KL_ymzdzu7WF5SKsyPQXydTgAtMuWR2cPsSQZzIMeVOk6s/s1600/How-to-make-homemade-condensed-milk%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="525" data-original-width="463" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhl0iYIcIKi_ibbCuj-7s87lrYj7X6M-3C8Z1rSx5t4g23MD1IUqqlFXeVLr9RbRydHNG5njmde2nBNun3QEhhT4eenzo4W7KL_ymzdzu7WF5SKsyPQXydTgAtMuWR2cPsSQZzIMeVOk6s/s320/How-to-make-homemade-condensed-milk%257E2.jpg" width="282" /></a></div>
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<br />
<br />
Truly Homemade:<br />
(dairy free option!)<br />
<br />
2 cups full fat milk (or any high fat milk substitute you choose for dairy free... I've used coconut milk to do dairy free and it was great!)<br />
<br />
1 cup granulated sugar<br />
<br />
Combine sugar and milk and bring to a boil, whisking until the sugar dissolves. Reduce heat to medium and whisk continuously until thickened. (This will take some time.). Remove from heat and cool.Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-8691368489649135452019-10-01T09:26:00.002-04:002019-10-01T09:26:45.836-04:00Gluten Free Eggplant Parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="https://food.fnr.sndimg.com/content/dam/images/food/fullset/2018/2/16/0/FNK_Eggplant-Parmesan-H-111_s4x3.jpg.rend.hgtvcom.826.620.suffix/1518807329709.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://food.fnr.sndimg.com/content/dam/images/food/fullset/2018/2/16/0/FNK_Eggplant-Parmesan-H-111_s4x3.jpg.rend.hgtvcom.826.620.suffix/1518807329709.jpeg" width="320" /></a></div>
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<br />
Ingredients:<br />
1 large eggplant<br />
4 eggs<br />
4 cups of gluten free Italian style breadcrumbs (I use a combination of <a href="https://www.aleias.com/product/aleias-gluten-free-italian-bread-crumbs/">Aleia's GF Italian breadcrumbs</a>, <a href="https://www.aleias.com/product/aleias-gluten-free-plain-bread-crumbs/">Aleia's plain</a> or<a href="https://www.4c.com/4c-product/gluten-free-crumbs/"> 4C plain GF breadcrumbs</a>, and <a href="https://watuseefoods.com/products/chickpea-breadcrumbs">Watusee chickpea GF breadcrumb</a>s)<br />
corn oil (enough for frying)<br />
a jar of marinara sauce (the best is when I have enough homemade to use, but a close second is <a href="https://www.amazon.com/Raos-Homemade-Roasted-Eggplant-24-Ounce/dp/B004TQPI7G">Rao's eggplant marinara</a>; for everyday use, I just use the <a href="https://www.wegmans.com/products/grocery-food/pasta-sauce-and-specialty-italian/pasta-sauce/tomato-basil-sauce.html">Wegman's tomato basil sauce</a>.)<br />
shredded parmesan cheese<br />
mozzarella cheese (I prefer the small balls, ovoline or ciliegine)<br />
<br />
<br />
Heat the oil over medium heat and preheat the oven to 350 degrees.<br />
<br />
Slice the eggplant to the thickness that you like.<br />
<br />
Create an egg wash by whisking together the eggs.<br />
<br />
Dip the eggplant slices in breadcrumbs, then egg wash, then another breadcrumbs. Drop the eggplant in the hot oil and fry on each side until lightly browned, approximately 1 minute on each side. Do not overcook the eggplant.<br />
<br />
In a large, baking disk, place a thin layer of sauce. As the eggplant is fried, remove it to the baking dish (do not drain). Arrange the eggplant in a single layer. Pour over sauce to cover and place a mozzarella ball over each piece (more if desired). Create a second layer of eggplant and cover with sauce and cheese. Sprinkle the Parmesan cheese over the very top.<br />
<br />
Bake for 25-30 minutes, until the cheese is melted, bubbly, and lightly browned.<br />
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<br />
<br />
<br />
****We enjoy serving this with pasta and garlic bread or, alternately, with sweet corn muffins and asparagus. It also makes a great accompaniment to polenta and spinach florentine.*****<br />
Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-83556132842385323912017-03-17T10:51:00.000-04:002017-03-17T10:51:17.569-04:00Gluten Free Irish Soda BreadNothing says Happy Saint Patrick's Day (or Happy St. Brigid's Day... or Happy St. Clare's Day... or, well, any day really!) like Irish Soda Bread (or, as it was known in my house, "bread"). Whether you make it as a bread to accompany dinner and go sans fruit or you make it the traditional way with dried fruit galore, there is nothing better than a slice of warm soda bread topped with a melting pat of butter... Yum!<br />
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<br />
<br />
Heat your oven to 375.<br />
<br />
In a large bowl, mix together:<br />
4 cups Gluten Free Flour (if you aren't GF, feel free to use regular All Purpose... My favorite GF is the <a href="https://www.wegmans.com/products/grocery-food/gluten-free/baking-mix/gluten-free-all-purpose-baking-mix.html">Wegman's blend of AP</a>. It works like a dream.)<br />
1 cup of sugar<br />
2 tsp of baking powder<br />
1 tsp of baking soda<br />
1 tsp of salt<br />
2 cups of dried fruit (raisins, cranberries, dates, currants.... whatever makes you happy!)<br />
<br />
Let your flour mixture sit while you heat and melt<br />
1/2 cup (1 full stick) of butter<br />
Let the butter cool but still remain warm.<br />
<br />
Put a whole in the flour mixture and pour in <br />
2 cups of buttermilk<br />
2 eggs<br />
the melted butter from above<br />
Use a spatula or wooden spoon to mix until sticky. (At this point, because I rarely measure and sometimes add too much buttermilk- as if that is possible- I sprinkle in enough flour until the mixture is tacky. It should be able to be taken out in large spoonfuls and make a pile on the cookie sheet, so not runny, but it can't be too stiff or "bread like" or it will cook up dry.)<br />
<br />
This recipe allows me to make 2 rectangular piles and 2 circular piles, but you can make one big loaf or a bunch of small ones. It's to you. Pile the batter on a greased cookie sheet (it will spread out so keep that in mind if you are putting more than one loaf on a pan).<br />
<br />
Bake at 375 for half an hour, then turn the heat off and let it sit for another 5 minutes before removing. Cool on wax paper until you can slice and pick up a piece without burning your fingers, then lather on the butter and enjoy!<br />
<br />Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-52744212935089991732016-12-23T09:25:00.001-05:002017-03-17T10:42:18.150-04:00Gluten Free Southern BiscuitsI've been gluten free since last March due to RA and one of the hardest things to replicate has been my mom's biscuits. My GF and GF/DF incarnations have been so bad that I'd pretty much decided to just forgo biscuits forever, which, as a southern girl, is sad. But, this morning, I gave it the old college try and... SUCCESS!!! These are hands down the BEST southern biscuits this side of the Mason Dixie and the BEST GF ones I've ever had. Peter said they didn't taste gluten free and I'll be making these often. My only negative this round was that I need to roll them thicker to account for less rising but the texture was perfect and the taste was a Christmas miracle.<br />
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I made a dozen... These are the last two and won't make it til lunch. </div>
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Ingredients: </div>
<div>
2 cups of GF AP flour (I've recently started using the Wegman's brand in lieu of making my own unless needed and it's great) </div>
<div>
2tsp baking powder</div>
<div>
1tsp baking soda </div>
<div>
1tsp salt </div>
<div>
1.5tsp sugar</div>
<div>
4tbsp very cold butter plus an extra 1tbsp</div>
<div>
2tbsp solid coconut oil </div>
<div>
7/8c (or 3/4 cup plus 2tbsp) buttermilk </div>
<div>
Extra flour for rolling </div>
<div>
<br /></div>
<div>
1. Heat oven to 425°.</div>
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<br /></div>
<div>
2. Cut the 4tbsp cold butter and coconut oil into your dry ingredients with your hands until the flour mixture resembles course cornmeal. </div>
<div>
<br /></div>
<div>
3. Stir in your buttermilk with a wooden spoon. </div>
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<br /></div>
<div>
4. Sprinkle flour on a counter or board and dump your dough, covering it with a thin layer of flour. Flour your hands and press into a two inch layer. </div>
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<br /></div>
<div>
5. Cut your biscuits by pressing down and NOT turning the cutter. Place them on an ungreased cookie sheet.</div>
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<br /></div>
<div>
6. Melt 1tbsp butter and brush it over the tops.</div>
<div>
<br /></div>
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6. Bake for 12 minutes.</div>
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<br /></div>
<div>
Makes 6 biscuits.</div>
Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-16885283375460896272015-08-31T17:58:00.000-04:002016-12-23T09:12:44.118-05:00Chicken and Black Bean CasseroleThis is one of those 'toss it in the crockpot' recipes that makes your house smell DIVINE.<br />
<br />
In the crockpot, put:<br />
<strong>2 frozen chicken leg/thigh quarters</strong><br />
<strong>1 15oz can of black beans (undrained)</strong><br />
<strong>6-8 small tomatoes, quartered</strong><br />
<strong>2 carrots, diced</strong><br />
<strong>1 red bell pepper, diced</strong><br />
<strong>1 green bell pepper, diced</strong><br />
<strong>2 celery stalks, diced</strong><br />
<strong>1 medium onion, diced</strong><br />
<br />
Cook on low for 6 hours. It will create its own stock. Add:<br />
<strong>1 cup basmati rice</strong><br />
<strong>1 packet of <a href="http://www.goya.com/english/product_subcategory/condiments/sazon-bouillon">Goya Sazon con culantro y achiote</a> </strong>(optional... you could just add salt if you want, but I love the Sazon spices)<br />
<br />
Cook for an additional 30 minutes or until the rice is done. (Alternately, you could cook the rice on the side with the broth once you get home if you couldn't just add the rice mid-cycle.)<br />
<br />
Mix well and serve with crusty bread and a side salad.<br />
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Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-79539315805959181732015-08-24T07:31:00.003-04:002015-08-24T07:32:00.971-04:00(Dye-Free) Red Velvet Cake<em>Bobby loves red velvet cake.... but he is allergic to red dye. Over the last two years, I've experimented and we've ended up with pink cake or a spice-brown cake... But never "red" cake. Poor Mr. B. begs for "red" cake and each time he asks, I've been stuck saying no. :(</em><br />
<em></em><br />
<em>I was discussing this with a friend of mine who is a professional baker and she started researching why this was happening. She came up with a few sites, one of which mentioned that the cake needed to be acidic in order to keep a red color. While I didn't care for the</em><a href="http://sophistimom.com/red-velvet-cake-all-natural-no-red-dye/"><em> original recipe</em></a><em> because it was a pound cake base (which my family isn't huge on), I decided to modify my cake recipe but create the "red" as the blogger recommended.</em><br />
<em></em><br />
<em>So, I made the cake yesterday and it was huge hit! Half of it is gone, and it stayed RED!!!!</em><br />
<br />
****<br />
<br />
1. I roasted about a <strong>half dozen beets</strong> (varying in size from small to medium), well washed, skin on, and diced in 1/2 cup of water at 350 degrees for 90 minutes. Once they were out of the oven, they cooled for two hours. The pieces were put in a blender with <strong>1/3 cup of lemon juice</strong> and <strong>1 tbsp white vinegar</strong>, then pulsed until the texture of stage 1 baby food. <br />
<br />
2. In a stand mixer, I created a twist of my <a href="http://therantingsofadomesticgoddess.blogspot.com/2015/08/cake-and-frosting.html">standard white cake</a>, sans sugar since beets add their own. (Want to cheat? You could use a high quality, white boxed cake mix for your dry ingredients, but it will be sweeter since sugar is already a part of the recipe. Just make sure the leavening is NOT baking soda based.) <strong>2c A.P. flour, 1tbsp baking powder, 1tsp salt, 6oz plain Greek yogurt, 1tbsp vanilla, 3 eggs, and 1/4 cup of plain cocoa powder</strong> (NOT processed- so no alkaline chocolate or dutch processed chocolate... sounds nuts, I know, but the cake needs to be acidic.) You wont add any water or additional liquid. Add the<strong> beet puree</strong>, which will add the remainder of your "liquid". I found that the puree I made was in between 1.5 and 1.75 cups. (I'm an awful measurer.) <br />
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<br />
I greased three 8" rounds and the cakes looked like a reddish-fuscia when they went in the oven, which was way better than anything I'd done before, but I remember thinking wasn't as perfect as I'd hoped.<br />
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Oh me of little faith. I checked on them at 10 minutes and they had definitely deepened in color. By 18 minutes, when I pulled them out to cool, they were red. I let them cool on the counter while I made my <strong><a href="http://therantingsofadomesticgoddess.blogspot.com/2015/08/cake-and-frosting.html">cream cheese buttercream frosting</a></strong>, with enough to do a three layer cake. I mixed <strong>2 sticks of softened butter (1 cup)</strong> with <strong>8 ounces of cold cream cheese</strong>, and alternated <strong>4 cups of powdered sugar</strong> with enough whole (raw) <strong>milk</strong> to make the correct texture. (I'll guess between <strong>3/4 cup and 1 cup total</strong>). <br />
<br />
When the cake was fully cool, I dirty iced it and put it in the fridge to set for half an hour before removing it and completing the icing. It stayed in the icebox until dinner started, when I pulled it out to come up to room temperature. Bobby did the honors by cutting into it and red it was! The cake was decimated in silence at the table, and I've already been asked to work on a "blue" velvet cake for Maya (purple carrots maybe???). <br />
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<br />
Success!!!<br />
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Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-90432966831963519652015-08-24T07:10:00.002-04:002015-08-24T07:10:25.108-04:00Cake and FrostingI basically have one cake and one frosting recipe that I can make in my sleep. Every other cake I make is a deviation off the basic recipe.<br />
<br />
<strong>Michele’s Basic Butter Cake Recipe</strong><br />
Mix & Set Aside: 2c A.P. flour, 1tbsp baking powder, 1tsp salt<br />
Cream: 1/2c softened butter, 4oz. applesauce (a snack size cup)<br />
Slowly beat in: 2/3c white sugar, 1/2c brown sugar<br />
Add in, one at a time, and mix well: 6oz plain Greek yogurt, 1tbsp vanilla, 2 eggs + 1 egg white, 1/6c <br />
almond milk (or regular milk if you’d prefer)<br />
Add in the flour mixture slowly then beat on medium-high for 2 minutes<br />
Bake at 350 for 20-30 minutes (however your oven works) until done. Makes two 9” rounds.<br />
<br />
<em>Chocolate Cake</em>: Melt 7oz dark chocolate with 2 tbsp (of the 8 you will use for the recipe) butter. Add to the creamed butter (before the sugar) and then follow the above recipe.<br />
<br />
<em>Spice Cake</em>: Add 1tsp each of nutmeg, cinnamon, and cloves to flour mixture. Follow the above recipe.<br />
<br />
<em>Carrot Cake</em>: Add 1tsp each of nutmeg, cinnamon, and cloves to flour mixture. Follow the above recipe. At the end, mix on medium-high for only 1 minute, then add in 2.5c of shredded carrots and a handful (to taste) of dried currants. Beat for another minute. Bake as directed.<br />
<br />
<em>White Cake</em>: Follow the basic recipe, but instead of 2 whole eggs plus an egg white, use 3 egg whites. Instead of brown sugar, use only white sugar (1¼ cup).<br />
<br />
<em>Coconut Cake</em>: Follow the basic recipe, but instead of 2 whole eggs plus an egg white, use 3 egg whites. Instead of brown sugar, use only white sugar (1 cup). Omit the Greek yogurt and almond milk; instead, use 1 cup of coconut milk. At the end, mix on medium-high for only 1 minute, then add in 1 cup shredded coconut. Beat for another minute. Bake as directed.<br />
<br />
<br />
<strong>Michele’s Basic Buttercream Frosting</strong> (enough to frost two 9” rounds)<br />
Beat 1c of softened butter until creamy. Add 1tsp vanilla and 1/6c almond milk (or regular milk). Slowly cream with 3c powdered sugar.<br />
<br />
<em>Cream Cheese Buttercream</em>: Cut the butter to 1/2c. Cream it with 6-8oz COLD cream cheese (one <br />
package). Add 1tsp vanilla and 1/6c almond milk. Slowly cream with 3c powdered sugar.<br />
<br />
<em>Chocolate</em>: Melt 3.5oz chocolate with 1tbsp butter. Cream 7tbsp butter with tsp vanilla. Add the melted chocolate, then cream with 3c powdered sugar.<br />
<br />
<em>Coconut</em>: Beat 1c of softened butter until creamy. Add 1tsp vanilla and 1/3c coconut milk). Slowly <br />
cream with 3c powdered sugar. Add 1c shredded coconut.Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0tag:blogger.com,1999:blog-6863010018199143763.post-15059779577436845742015-08-18T15:11:00.002-04:002015-08-18T15:11:15.105-04:00Peanut Butter Cantaloupe MuffinsThis recipe was created by Bobby and I as a homeschool science class. What better way to learn science and math than by creating and cooking different recipes!!<br />
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Preheat your oven to 325 degrees.<br />
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First, make a cantaloupe puree by filling the blender about 2/3 way full with cantaloupe pieces. We added a dash of water and then hit puree until it was liquid. It will make approximately <strong>2 cups of cantaloupe puree</strong>.<br />
<br />
Mix the following together:<br />
<strong>3 eggs</strong><br />
<strong>2/3 cup full fat Greek yogurt</strong><br />
<strong>1/2 cup coconut oil (at room temp/solid)</strong><br />
<strong>1 tbsp. vanilla</strong><br />
<br />
When that is blended well, add:<br />
<strong>1 cup brown sugar</strong><br />
<strong>1 cup granulated sugar</strong><br />
<br />
Finally, add <br />
<strong>2/3 cup (freshly made) crunchy peanut butter</strong>. (We use fresh PB from our local Farmer's Market.)<br />
<br />
In a different bowl, mix together:<br />
<strong>2 cups all purpose flour</strong><br />
<strong>1 cup whole wheat flour</strong><br />
<strong>1 tsp salt</strong><br />
<strong>1tsp baking powder</strong><br />
<strong>1 tsp cinnamon</strong><br />
<br />
Alternate adding the flour with the cantaloupe to the sugar mixture, starting and ending with flour. Then, set up your muffin tins with liners and pop those bad boys in the oven!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGqQkSH8LF8pZyeDMaPwUKMkR9FVU-0IDuyUg_46PxPEA5zK2yMDq3M5IB2dCAw3vSbCIy2akP5gr3dEglZGnt5XEKhuB2apKwC4mGqdWOSQ-oHnFTCu6sqdB8v77MmIP_fMbwRVcZZs/s1600/Bobby081815.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGqQkSH8LF8pZyeDMaPwUKMkR9FVU-0IDuyUg_46PxPEA5zK2yMDq3M5IB2dCAw3vSbCIy2akP5gr3dEglZGnt5XEKhuB2apKwC4mGqdWOSQ-oHnFTCu6sqdB8v77MmIP_fMbwRVcZZs/s320/Bobby081815.jpg" width="181" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bobby getting the muffin tins ready</td></tr>
</tbody></table>
<br />
This recipe made 36 muffins. We topped half of them with a cinnamon sugar mixture and half with a pinch of <a href="http://www.michelesgranola.com/micheles-pumpkin-spice-granola/">Michele's Pumpkin Spice Granola</a> for a taste of early fall! <br />
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The muffins baked in a 325 degree oven for 25 minutes. I'm happy to report they are moist and delicious! A hint of peanut butter and that crisp sweetness of cantaloupe. A definite success!!Michelehttp://www.blogger.com/profile/17681333723382119281noreply@blogger.com0