Tuesday, December 10, 2013
Active Prep Time: 20 minutes
Inactive prep time:2 hours
moondance gluten free cookie bars
1/4 cup sugar
2 tbsp coffee
1/2 cup sugar
10 tbsp room temperature butter
3 oz 70% bittersweet chocolate, melted and room temperature
2 tsp gluten free vanilla extract
1 tub gluten free whipped dairy topping
In a 3 inch deep, 9" pan, press the cookie bars into an even layer for the crust. Set aside.
In a double boiler over medium heat, beat the eggs, 1/4 c sugar, and coffee for 5 minutes with an electric beater or until soft peaks form. Remove the eggs from double boiler and transfer them to a large mixing bowl to prevent them from cooking further. Set the bowl aside.
In a medium bowl, whip the butter and sugar until the butter has become fluffy. Beat in the chocolate and vanilla until well combined. Beat in the egg mixture with an electric mixer for 5 minutes. Transfer the chocolate pie filling to the pan and spread evenly. Cover and refrigerate for 2 hours.
Before serving, top the pie with the whipped topping, and enjoy!
Posted by T.R. Crumbley at 8:14 PM
Tuesday, November 26, 2013
It's been quite a while since I've posted! Sorry for disappearing for a bit, between 80 hr work weeks, school, and other life events I got a little overwhelmed and blogging took a sidelines for a bit. But here I am, with an awesome pumpkin soup recipe. This past month Virginia has seen quite a wide range of colds and sicknesses going around, my sister being one of them. A few weeks ago when she was sick, I made her some vegetarian, gluten free pumpkin soup to help cheer her up. Here's the recipe, I hope you like it!
Prep Time 15 minutes
Cook Time 30 minutes
1 tbsp butter
1 tbsp olive oil
1 diced onion
2 cloves garlic, minced
2 stalks celery, chopped
3 carrots, peeled and diced
1 green apple, diced and peeled
1 can pumpkin puree
3 cups vegetable stock
1 cup half and half
salt and pepper
In a large pot, saute the butter, oil, onion and garlic until the onion is translucent. Add the celery, carrots, and apple, stirring occasionally for 5 minutes. Add the pumpkin puree and vegetable stock. Cook for another 20 minutes. Add the half and half and salt and pepper. Cook for 5 minutes, then transfer to a blender to make smooth.
Posted by T.R. Crumbley at 7:52 PM
Friday, September 20, 2013
Hey everyone! I'm glad to be participating this week as a part of Weekday Supper with AmFam's Family Dinner Table series (check out this link for more information). This week is all about making dinners when you don't have a lot of time. Oddly enough, that's fitting for me this week, as I'm currently working a seventy hour week (work's busy at the moment). My greatest tip for making a quick meal during the week is to plan ahead. Whether that means making extra servings during meals on the weekend and reheating them during the week, or planning for short 20 minutes recipes during the week. The goal is to make something that's easy to store and reheat as needed.
This week I'm making a gluten free version of a recipe submitted to AmFam, Jackie Christenson's Hawaiian Sweet Rolls. The thing that drew me to the recipe is the use of the pineapple juice. It seemed like such an interesting way of adding some natural sweetness to a dinner roll. I deviated in my recipe by using gluten free flour.
American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit:https://contests.amfam.com/
This post is sponsored by American Family Insurance. All opinions are my own.
Also, be sure to check out all the other #WeekdaySupper recipes this week!
Monday - Curious Cuisiniere - Oriental Burritos
Tuesday - Cindy's Recipes and Writings - Cinnamony Sweet Potato Muffins
Wednesday - That Skinny Chick Can Bake - Green Bean and Bacon Bundles
Active Prep Time 20 minutes
Inactive Prep Time 2 hours
Bake Time 15 minutes
1 tsp white sugar
1/2 C warm water
1/2 ounce active dry yeast
1 C Pineapple juice
1/2 C Milk
1/2 to 3/4 C white sugar (depending on your taste for sweetness)
1/2 tsp ground Ginger
1 to 2 tsp Vanilla (depending on your taste)
1/2 C Real unsalted Butter melted
6 - 8 C gluten free flour
6 - 8 tsp xantham gum
In a small bowl dissovle 1 tsp sugar and yeast in 1/2 C warm water. Let sit until frothy, about 5 to 10 minutes.
In a very large bowl beat the eggs, add pineapple juice, milk, suger, ginger, vanilla and melted butter stir until just combined. Add the Yeast mixture. Next gradually stir in enough flour to make a soft dough. Cover and let rise in a warm place for at least one hour or until more than double in size. You can push down and let rise a second time, if desired.
Push down the dough, then turn onto a well floured surface, kneading a bit. Pinch off some dough to form a bun.
Now, you could freeze the buns on greased cookie sheets, then put in a bag after frozen. To use later place the frozen bun balls in a well greased pan to thaw at room temperature until double in size (about 1 to 11/2 hours) Or, to continue for today's use, place your bun ball in a well greased pan, let rise until double in size (about 40 minutes)
Bake at 375 for 15 to 20 minutes or until nicely browned. Remove from oven and butter tops.
Posted by T.R. Crumbley at 3:30 AM
Sunday, September 15, 2013
I was the first of three children, so my mom stayed at home for the majority of my childhood until all three of us were a certain age. Once a week after school, she would make peppered steak because it was affordable and an easy way of sneaking in some vegetables. Whenever I see peppered steak I think of my mom and all of the love she provided us through food she prepared.
My mom also had a part time cake business when she stayed at home, and she would allow us to come in and help her with making the cake batters and spreading the first layer of frosting. My mom has inspired me to include my future kids in a similar fashion to get them excited about homemade meals. Kids love to learn through experimentation and hands-on interaction, so letting children help with some of the easier tasks in the kitchen can help bring the family together in the kitchen. Another thing my mom always made a point to do was to turn off all televisions in the house and sit down at the dinner table for a family dinner at least once a week. It’s a great way of having the family come together and to learn about your family’s day-to-day events.
American Family Insurance’s Back to Table Campaign reminds me of all of these wonderful childhood memories surrounding food. I believe that love is an ingredient of food when you’re with family, and I’m glad that the Sunday Supper group has teamed together with AmFam to bring family dinners to a discussion! Check out American Family Insurance’s site for a chance to submit a family oriented recipe that could be featured in their e-cookbook: https://contests.amfam.com/familydinnertable/
If you submit your recipe, you can enter in their “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize of a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card.
Check out AmFam’s social website for more information!
This post is sponsored by American Family Insurance. All opinions are my own.
Check out everyone else’s Sunday Supper recipe below:
- Asian Short Rib Tacos with Pineapple & Crunchy Slaw by Foxes Loves Lemons
- Barbecue Chicken Pizza by In The Kitchen With KP
- Beef & Potato Skillet Supper by Cupcakes & Kale Chips
- Braised Pork Chops and Sauerkraut by kimchi MOM
- Chicken a la King by Juanita's Cocina
- Chicken and Dumplings by Country Girl In The Village
- Chicken Crescent Squares by Hezzi-D's Books and Cooks
- Family Fave Lasagne by NinjaBaking.com
- Gluten Free Peppered Steak by No One Likes Crumbley Cookies
- Greek Meatballs (Soutzoukakia) by Supper For A Steal
- Green Chile Chicken Tortilla Casserole by girlichef
- Hungarian Goulash by The Foodie Army Wife
- Linguine with fresh Tomatoes and Basil by The Not So Cheesy Kitchen
- Meatloaf by Magnolia Days
- Peixe Asado no Forno | Fish Baked in the Oven by Family Foodie
- Pierogies by Cindy's Recipes and Writings
- Sour Cream Coffee Cake by The Girl In The Little Red Kitchen
- Straw and Hay Pasta by That Skinny Chick Can Bake
- Swiss Steak by Curious Cuisiniere
- Veggie Mac and Cheese by Hip Foodie Mom
Gluten Free Peppered Steak
Prep Time 20 minutes
Cook time 20 minutes
1 cup uncooked rice
2 cups rice
3 cloves garlic
1 bell pepper
1/3 cup gluten free soy sauce
2 tbsp brown sugar
2 tbsp red wine
½ tsp gluten free corn starch
1 ½ lb thinly sliced steak, preferably top round
Rinse the rice under cold water. Place the 2 cups rice in a small pot over high heat. Once boiling, add the rice, cover the pot, and reduce the heat to low. Cook for 20 minutes.
While the rice cooks, chop the onion and mince the garlic. Add a tablespoon of olive oil to a pan and cook the onion and garlic over medium heat until the onions become translucent. Add the red wine, soy sauce, and sugar to the pan. Stir to combine. Slice the bell pepper and steak into strips. Stir the corn starch into the sauce, and add the pepper and steak to the pan. Stir occasionally until the steak is tender and cooked through, about 10 minutes.
Remove the steak and sauce from the pan and serve with the rice.
Posted by T.R. Crumbley at 4:00 AM
Monday, August 26, 2013
Hey everyone, earlier this month I asked people to share what popular food item they'd like to see converted gluten free via using the hashtag #MakeThatGlutenFree.
This month I was talking with Stacy Rushton and we came up with the idea for a gluten free muffin mix. I really love the idea because I enjoy making my own flour blends, but it can be time consuming to measure 3-5 different ingredients to substitute for wheat flour. This is a great way of spending a little bit of time to mix dry ingredients and store them for later use. This recipe is also a really great gift for anyone who is gluten free.
Once the mix is made, I like to store it in glass jars and use them within 1-2 months. This recipe for the mix allows for 3 dozen muffins.
One tip whenever you're transferring dry ingredients from a large container to a smaller one (i.e. bowl to mason jar), use a folded piece of printer paper as a guard to prevent missing the smaller container.
Muffin Mix RecipePrep Time: 15-20 minutes
Makes: Approximately 3 cups of mix
Muffin Dry Ingredients
1 1/2 cup sweet rice flour
3/4 cup almond flour
3/4 cup tapioca flour
1 1/2 tsp xantham gum
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp all spice
3 tsp baking powder
Topping Dry Ingredients
1/2 cup brown rice flour
1/4 cup almond flour
1/4 cup and 2 tbsp brown sugar
2 tsp cinnamon
In a medium bowl, mix the muffin dry ingredients until it looks like a homogeneous blend. Transfer the mix to a mason jar and seal. In a small bowl, blend the topping dry ingredients and place in a small jar.
Prep Time 15 minutes
Bake Time 18 minutes
Serves 6 muffins
1 1/4 cup and 1 tbsp muffix mix (see above)
1/2 cup milk
1/2 tsp vanilla
3 tbsp melted butter room temperature
1/4 cup and 3 tbsp topping mix (see above)
1 1/2 tbsp soft butter, cubed
Preheat an oven to 350F and line a muffin tin with baking cups. In a medium bowl, mix the muffin mix, milk, vanilla, and egg together. Once well combined, add the butter and stir until a batter has formed, some lumps are acceptable. Distribute the muffin batter into the tins.
In a food processor pulse the topping mix and butter together until a crumble forms. Crumble on top of the muffin batter, and place in the oven. Bake for 18 minutes or until slightly browned on top.
Posted by T.R. Crumbley at 6:00 AM