Similar to a pancake batter, funnel cake batter needs to flow easily from a funnel. My first few attempts were far too thick. The batter plopped, rather than flowed. After thinning the batter, it drizzled easily into the hot oil. This is key to create the ribbons of fried batter that make up a funnel cake. It's also what makes creating one a bit tricky. . . .
Most summer suppers pair well with garlic bread. Yet sometimes the craving for garlic bread strikes when the gluten-free bread box is empty. If that happens, consider making a batch of these savory muffins. . . . keep reading
Oh, where do I begin? I feel like the name of these bars tells you everything you need to know: No Bake. Cream Cheese. Peanut Butter. Pretzel. Bars. Is your mouth watering yet? Yeah, mine too!
Thanks to the fact that these are truly no-bake, these bars come together in about five minutes. (I hate "no bake" recipes that make you turn on the oven to bake the crust. That's not "no bake!") But they aren't ready to eat in five minutes. You need to chill them so the chocolate sets. Then, believe it or not, they need to come to room temperature before you cut them.
As you know, the fourth of July falls on a Wednesday this year. Thanks to my husband's crazy-busy work schedule, we're not doing anything special this year. I'm not even sure if we'll grill. (Although he loves to grill; so that might happen.) I was thinking about something fun to make and thought, "Hmm...maybe I'll make corn dogs."
Corn Dogs are something that I only eat--maybe--once a year. If I do decide to make 'em, this is the recipe I'm using!
Turning on the oven to roast potatoes during the summer seems silly. But summer foods, including pesto, caponata, and fresh tomato sauce, pair so well with potato gnocchi that it's worth the hour or so of extra kitchen heat. And if you break the process down into two steps: making the gnocchi and then freezing them for later, you're guaranteed a quick summer dinner. Once frozen, all you need is to boil the gnocchi, top with sauce, and enjoy. . . .
What was the first recipe you learned how to make? If we remove cinnamon toast from the running, I think mine was Rice Krispie Treats. Like most kids, I loved those cereal bars and learning how to make them on my own was pretty exciting--especially the part where you melted marshmallows!
Today I see cereal bars for what they really are: no-bake cookie bars. They're perfect when you want something sweet and crunchy but don't want to turn on the oven.
Like most cereal bars, they're nothing fancy. The recipe uses two types of gluten-free cereal, crunchy "bake-dried" apples and chewy dried cherries plus ground flax seeds. When I mentioned . . .
Ah, beverage sweetness. It's personal, isn't it? I like my iced tea with just a whisper of sweetness (unless I'm in the south and then pass the sweet tea!), my lemonade tart, and, I have to admit, my iced coffee fairly sweet. That's what tastes good to me. My husband, however, likes lemonade sweet and iced coffee with no sugar at all. Instead of making separate batches of summer beverages, I make simple syrup. This easy-to-make sweetener allows us to personalize the sweetness level of our drinks.
And the best part about simple syrup isn't how easy it is to make (it requires only granulated sugar and water) but how you don't have granulated sugar sitting at the bottom of your iced beverage. I hate that! A little--or a large--splash of simple syrup sweetens drinks without any grit!
If I close my eyes, I can hear it: the call of summer berries. OK, maybe that's just my stomach talking but nonetheless it's berry season. And you know what that means--it's shortcake season!
Shortcakes are really just sweetened biscuits. Most traditional (read: wheat-filled) shortcakes, use white flour. I wondered how shortcakes made with a blend of whole-grain flours might taste. Would the mild, nutty flavor of the brown rice and sorghum enhance or overpower the delicate berries?
Ah, the radish. They are pretty, aren't they? At the farmers' market, my relationship with the radish was, "look but don't buy." It's not that I'm allergic to radishes, it's just that I wasn't sure what to do with 'em. Sure one or two on a salad are great but not so great that I wanted to buy bunches of them.
One morning, in an attempt to use some leftover ricotta cheese, I decided to make ricotta pancakes. My ricotta turned out to be well past its prime. Even though I ditched the ricotta, I didn't let the idea of a cheese-studded pancake go. Instead I grabbed some cream cheese.
Unlike ricotta, which melts gently into pancakes, dense cream cheese holds its shape and creates lovely little pockets of warm, oozing cheese throughout the cooked pancakes. Since pancakes are sweet enough, especially when topped with syrup, you don't need to add any sugar to the cream cheese. Simply cut cold cream cheese into cubes, place a few pieces on a cooking pancake, as you would do with berries or chocolate chips, and you're done! . . .
For Christmas my aunt gave me a SodaStream. Have you heard of these? I thought they only made homemade soda. So when I opened the box I thought, "Wait. I don't drink soda! I'll never use this!" But, oh my, the soda stream quickly became my favorite thing EVER. I still don't drink soda. But now I do drink lots of carbonated water. And that's why she got it for me, for the water it makes. I didn't realize it at the time but she has a soda stream and LOVES it.
Just want the recipe? It's here. But, for this one, I suggest you take a look at the step-by-step.
I'm so excited about this one! Finally, gluten-free flour tortillas!
Really, I don't need to tell you why flour tortillas are awesome. You either love 'em or you don't. Me? I'm in the love camp. So it thrilled me (thrilled, thrilled, THRILLED me) when this recipe finally came together.
This recipe makes a chewy, flexible wrap. Ready to begin? . . .
Elizabeth, these look so tasty!! A few questions, if you'll allow me... Do you use your own bread to make breadcrumbs - just crumble some stale homemade bread or pulse it in the food processor? If so, do you usually toast the crumbs before using in a recipe like this? Or do you like to use the boxes of commercial ready-to-use GF breadcrumbs? I've never tried those and always wondered if they'd be worth the expense.