Chocolate Pumpkin Muffins

Isabella, Adelaide and I made Chocolate Pumpkin Muffins. To make these muffins you need a chocolate cake mix, 15 oz can of pumpkin and a bag of chocolate chips. Mix those together without adding anything else. At first the batter will be dry, but keep stirring. When the batter is completely mixed place it in muffin or bread tins. Bake as directed on the cake mix box.



The Gluten Free Betty Crocker Cake Mix works well for these muffins. I find it amusing that Libby finds it necessary to print on the pumpkin can label "Naturally Gluten Free."

Mighty Hunters

Ricky, Jacob and Andrew and Matthew

"Be always sure you are right then go ahead." Davy Crockett

Jacob, Matthew and Ricky went bow hunting then came in for dinner. We had beef stew, biscuits and apple pie.















Gluten Free Biscuits

2 cups brown rice flour
2 cups potato starch
2 teaspoons baking powder
1 teaspoon sea salt
1 1/2 teaspoons baking soda
2 teaspoons xanthan gum
1/2 cup butter (earth balance works well -chill in freezer for a short time before cutting in)
1 1/4 cup milk
1 Tablespoon apple cider vinegar
1 egg or substitute (I use 1 teaspoon chia seeds in 1/4 cup water)
up to 1 1/4 cup water

Mix dry ingredients, cut in butter, add milk, egg, apple cider vinegar and mix well. Add water as needed. Drop onto baking tray. Bake at 350 degrees for 15-20 minutes. Makes 16 biscuits. For half recipe use whole egg or substitute for one egg.

Pork and Apple Stew

This recipe is from Rachael Ray and is easy to make with or without gluten. It is a tasty stew with pork, carrots, apples and dried cranberries. To make it gluten free I left out the flour and used a couple tablespoons arrowroot powder mixed in a small amount of cold water to thicken the broth. The following link has the recipe. www.rachaelrayshow.com/food/recipes/autumn-stew/

Beef Stew

This recipe is adapted from a recipe my friend April gave me. April made this stew for me when I visited her family in Tennessee earlier this year. I have made it many times since.

Beef Stew
1 - 2 pounds stewing beef
sea salt
pepper
coconut oil or extra virgin olive oil
4 cups hot water
2-4 tablespoons soy sauce (Bragg's amino acids)
1 teaspoon sugar
1-2 Tablespoons arrowroot powder or cornstarch mixed in small amount cold water
2 large onions, diced
4 bay leaves
thyme to taste
dash of chili powder
1 pound carrots, peeled and sliced
sweet potatoes and white potatoes to fill up the pan, peeled and sliced
(approximately five of each)

Heat a large pan over medium high heat, add oil and let heat then add stew meat and brown. Add the hot water, 1 onion, salt, pepper, soy sauce, sugar, bay leaves, allspice, thyme and chili powder. Bring to boil then reduce heat, stir in arrowroot and water mixture and simmer for 1-2 hours. Add carrots, sweet potatoes, white potatoes and remaining onion and cook for another hour or until vegetables can be easily pierced with a fork.
Matthew calls one of my bunnies "Stew." However, despite the nickname she is not intended for eating!

3R's Ten Year Anniversary

"There are three services which books may render in the home: they may be ornaments, tools, or friends. In the best homes they are all three simultaneously."

~Lyman Abbot (1835-1922)

3R's

September 17th, 1999- September 17th, 2009

Rachel, Renee and Ramona knew each other as homeschool moms. In 1999 their shared love of reading led to the beginning of 3R's Book Club. Through the years their friendship has deepened and they have broadened the scope of each others reading. Prior to 3R's Ramona had not read Tolkien's "The Hobbit" or "The Lord of the Rings." Since the first meeting when "The Hobbit" was the book being discussed Renee, Rachel and Ramona have read that and "The Lord of the Rings" three times for book club. In the past ten years they have read and discussed over 120 books. Enjoying a pot of tea and dessert has become a tradition along with a Christmas lunch and cookie exchange. Last summer Sharon joined 3R's. Sharon was unable to attend the anniversary celebration because she was in Wyoming visiting her daughter. The following picture shows Renee, Ramona and Rachel with a portion of the books they have read.

"There are peculiar joys attached to the implements of reading. When we collect books, we are collecting happiness. When we build up a little library, we are bolstering the delight of life."

~Zeno Philaton (1697-1742)

Apple Pie

My mom and I made apple pie this evening. I didn't eat the entire pie, although I would like to. Our apples are locally grown at Old MacDonald's Farm. If you are in the area their place is worth a visit.

http://www.eeieio.com/

The following recipe makes the best gluten and casein free pie crust. It comes from Special Diets for Special Kids by Lisa Lewis.

GF Double Crust

1 1/4 cup rice flour

1 tsp salt (I use 1/2 tsp sea salt)

2/3 cup shortening

1/2 cup ice water

1 TB potato flour (potato flour, not starch)

Combine rice flour and salt in mixing bowl or food processor. Cut in shortening or use short pulses to achieve a dough comprised of pea size dough bits.

Using a whisk add potato flour to ice water. I put the water in the freezer while I mix the flour and shortening. Make sure you add the potato flour to the water and not the other way around.

Add the potato-ice water mixture to rice flour mixture. Use short pulses and process only until the dough forms a ball. If working by hand, pour the water mix over the flour and work in with a spoon. Remove from bowl and knead gently only until smooth. Do not over mix.

With wet hands pat dough into bottom and sides of pie pan. Bake in a pre-heated oven at 450 degrees for 15 minutes. Add pie filling then pat remaining dough between hands and place on top of filling. Bake pie as directed.

Fresh Figs

Last summer my mom and I visited Jacob and Jessie in Florida. During our stay Jessie took me to the farmer's market where I purchased my first fresh figs. There is no way to describe the delicious flavor of a fresh fig. Since that time I have waited with great anticipation for the opportunity to taste another fig. When I walked into Whole Foods last week I was delighted to see little baskets filled with figs. Besides eating the fresh figs we added them to smoothies and I made mom a salad with figs, heirloom tomatoes and fig vinaigrette. I also made a sauce for our pork chops -from happy pigs that lived without hormones and antibiotics. To make the sauce puree figs with apple cider vinegar, olive oil, sea salt and agave nectar in the food processor.

Sea Salt Chocolate Balls

Yesterday I returned from Traverse City where I was helping with childcare for an Air National Guard marriage retreat. The weekend before I stayed with my friends, the Augustine family. They live near Detroit, so I do not see them often, but always enjoy visiting. The Augustines took me to the air show at the Selfridge Air National Guard Base. It was an excellent airshow including the USAF Thunderbirds and my favorite the A-10 Thunderbolts.








Today was a little cool, so I made beef stew. After dinner I was hunting for dessert- chocolate in one form or another. My mom and I made these chocolate balls. They are good warm, but really good cold.


Sea Salt Chocolate Balls


1/2 pound dates, pitted, soaked in water for 15 minutes


1 cup ground macadamia nuts (grind in food processor or coffee grinder)


3TB macadamia nut butter


1/8 ts sea salt


1 cup melted chocolate chips


Puree dates in food processor then add macadamia nuts, nut butter and sea salt and process. Form into balls. Dip into chocolate and place on waxed paper. Top with sea salt to taste. Store in refrigerator or freezer.

The original recipe is Date-Hazelnut Balls dipped in Chocolate from the following blog: http://www.glutenfreeinthegreens.blogspot.com/

Gluten and Casein Free Brownies

"All I really need is love, but a little chocolate now and then doesn't hurt."

~Lucy in Peanuts by Charles Schulz

Gluten and Casein Free Brownies

The original recipe can be found at: http://www.elanaspantry.com/

This is my egg and almond free, half batch version.

8oz peanut butter

1 teaspoon chia seeds

1/2 cup plus 2 TB agave nectar

1 1/2 ts vanilla

1/4 cup cocoa

1/4 ts sea salt

1/2 ts baking soda

1/2 cup chocolate chips

Add the chia seeds to 1/4 cup water and set aside. In a large bowl mix peanut butter, agave nectar, vanilla and cocoa. Mix in sea salt and baking soda. Add chia mixture, stir and let batter sit while oven pre-heats to 325. Then fold in chocolate chips and place in greased 8x8 baking dish. Bake for 20-30 minutes.

FAMILY

A reminder that I am loved...

my family eats gluten and casein free with me!

Jacob, Jessie and Andrew along with Matt and Ellie came for lunch after church. We had gluten and casein free pancakes and scones, bacon and eggs. I didn't eat the eggs, but having everything gluten and casein free is splendid.

For the pancake recipe go to http://www.keyingredient.com/recipes/92768 The pancakes were good. I didn't eat many because I made them with eggs, but another time I will try making them with chia seeds.

The raspberry scones are one of the foods that convince me I do not miss gluten. Mom and I made them Saturday evening and I wanted to eat all of them. The recipe is from http://glutenfreewholefoods.blogspot.com/ Select breakfast under categories.

Camping Post Two ~ GF, CF Puppy Chow Recipe

My mom helped me make this recipe. It is really good and a fun treat to take camping.

Gluten and Casein Free Puppy Chow

Recipe from Special Diets for Special Kids Two by Lisa Lewis, Ph.D.

1/2 cup peanut or other nut butter

1/2 cup CF margarine (we used Earthbalance)

6 ounces GF/CF chocolate chips (we used a bag of Enjoy Life Chocolate Chips)

10 cups Rice or Corn Crunch Ems cereal (an entire box of gluten free Rice Chex is what we used)

2 cups powdered sugar (ours were a little sticky, but still very sweet with 1 cup)

Melt peanut butter, butter and chocolate chips in a saucepan over medium heat. Pour over cereal, being sure that all cereal is coated.

Put 2 cups powdered sugar in a large paper bag. Put cereal in bag and shake gently until all cereal is coated. Pour out on wax paper to cool. (or mix all in a large bowl rather than in bag)

~

While camping I cooked most of my meals in aluminum foil in the fire. Place desired veggies, meat and seasoning in a couple layers of foil, wrap up and place on hot coals. I pull mine out and check it once in a while until it is done. Tin foil meals are simple and delicious.

One morning I warmed apricots and blueberries in my little cast iron skillet and added them to my cereal. The blue speckled tea kettle is my favorite camping accessory and I made tea almost everyday.

"If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are exhausted, it will calm you." ~William Gladstone

Camping Post One

Sunday, August 2, I headed north to a campground on Lake Leelanau and stayed two nights with my cousin Jennifer and her family. On the way there I stopped in Traverse City to visit a store that I found last year. My friend Anna and I were attending the Michigan National Guard Family Program Conference. While walking downtown we came upon this store called Diversions. Their slogan is "You're not fully dressed without a hat." I was excited to stop there again and of course found a hat to take home.

On Monday Dave, Jennifer, Zac, Rian and I walked a hiking trail to Lake Michigan in search of Petoskey stones.

From Lake Leelanau I traveled to Leelanau State Park on the tip of the Leelanau Peninsula and stayed for three nights. From my campsite I was able to watch the sun set and rise on Lake Michigan. The view was worth no showers or flush toilets. Wednesday I went sightseeing and stopped at The Bells of Christmas Farmers Market, an herb store, Peterson Park and Christmas Cove. Reading the Virginian by Owen Wister, watching sail boats and listening to the waves hit the shore kept me occupied on Thursday. At least once a day I walked the trail along the shore that passes by the Grand Traverse Lighthouse which is located next to the campground.

Yesterday morning I packed up early and started home. As L.M. Montgomery writes in Anne of Green Gables, "I've had a splendid time, she concluded happily...But the best of it all was the coming home."

Gluten and Casein Free, Vegan Apple Bread

Making apple bread has been on my to do list all day. However, it is after 9:00pm and I just took it out of the oven. That is a consequence of spending the afternoon absorbed in the adventures of Peter Blood, Arabella and the vicious Colonel Bishop in Captain Blood by Rafael Sabatini.

The apple bread recipe is from Babycakes by Erin McKenna. Babycakes has several recipes I like including gluten free, vegan brownies and frosting. I've found that many gluten free baked goods do not taste pleasant when fresh from the oven. This recipe is an exception. It is delicious warm or cold and freezes well. Part of this batch is going in the freezer for an upcoming camping trip.

Apple - Cinnamon Toastie

Babycakes by Erin McKenna

1 cup garbanzo-fava bean flour

1 1/4 cups evaporated cane juice (I use less than 1 cup)

1/2 cup potato starch

1/4 cup arrowroot powder

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon xanthan gum

1 teaspoon sea salt

2 Tablespoons cinnamon

1/2 cup melted coconut oil (We had macadamia nut oil open, so I used that.)

1/3 cup applesauce

2 Tablespoons vanilla extract

1 1/4 cups hot water

1 cup roasted apples - (You may roast apples in the oven, but I've found that chunky applesauce with extra cinnamon works well. Slice the apple chunks before mixing in.)

Preheat oven to 325 degrees Fahrenheit. Lightly grease a 7 x 4 x 3-inch loaf pan or four mini loaf pans.

Mix dry ingredients then add wet ingredients and fold in applesauce. Place in loaf pan and bake at 325 for 25 minutes then brush top with oil. Continue baking for 15 minutes or until crunchy and toothpick inserted in center comes out clean. Let stand in pan for 20 minutes. Cover the cooled uncut toasties with plastic wrap and store at room temperature for 3 days.

I bake this bread much longer than called for - until the top is well browned. In Babycakes there are a few extra steps to create a swirl in the bread. I skip that to save on time and dishes and it does not change the flavor.

Kudos to my mother who cleans up all the mess I make!