I am a mid-west girl turned Southern mommy. I love my husband & my four children. I enjoy art, baking, party planning and books. I love God & live gluten-free.
I love that you have visited me today! I hope you find many things that make your day a little more sweet!
Have you ever seen Brownie Brittle? It looks so yummy... and full of wheat! So, here is a REAL simple way to make your own gluten-free & wheat-free Brownie Brittle (although, not minus the sugar) - it is "sweet, no wheat"!!
Sweet Dreams Bakery - Brownie Brittle
1/2 cup Nutella
1/2 cup honey
1/4 teaspoon baking powder
1/4 cup chocolate chips
Spread out on a parchment-lined cookie sheet and bake at 350 for 8 minutes. While baking, the brownie mixture with thin out. Let the brownies cool, then break into pieces.
I guess this has been a Pinterest filled week of posts. It was a fun week of sweet pix, ideas and recipes.
Are you getting ready for Valentine's Day and looking for some sweet ideas? Check out this cute party game from create.craft.love!! These sweet candies are peanut free, but watch out for gluten sensitivities.
Now, I am a fork girl. I don't even like eating ice cream with a spoon, but I love pictures of them! I came across the middle picture this afternoon on Pinterest and had to share it with you... what a sweet idea!!
As I write this blog post, we have a big, pretty, bright pink box sitting in our kitchen full of Krispy Kreme donuts. Now, to most people, this would be a glorious sight... and smell. Have you smelled Krispy Kreme donuts?? They smell heavenly.
After our recent trip to the new Krispy Kreme store near our home, I became so much more aware of my daughter's gluten intolerance. Me not having a donut once and a while, I can deal with. I remember how sick I will be if I eat a donut. But, my daughter is ten. She did a great job during our short visit. She was able to order any drink she wanted (and everyone else got water). I'm not sure a donut would put her in bed for days like it would if I ate one, but her eczema would flare up so bad... it is so sad.
So, you can imagine... when I saw this picture on Pinterest, how excited I became!?! They look like a little bit of work (and, working with yeast is always intimidating to me). But what a treat it will be if I can make these for my daughter (well, and me). The reason I am sharing these with you, is the best gluten-free recipes have a variety of flours in them and this recipe does!!
½ cup plus 1 tablespoon
chickpea flour or soy flour
4 teaspoons xanthan gum
1 teaspoon salt
1 ¾ teaspoons baking
7 ½ teaspoons instant dry
1 ¼ cups warm milk of
choice or water
1 ½ sticks unsalted
2 large eggs, lightly
4 cups vegetable oil (or
Extra sugar, powdered
sugar or cinnamon, optional
1. Place rice flour,
granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum,
salt, baking powder and dry yeast in a bowl of a stand mixer fitted with the
paddle attachment. Beat briefly to combine.
2. Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at
3. Let dough rest for 20 minutes in a warm, draft-free area.
4. Cut 5x5-inch squares of parchment paper. Spoon dough into a pastry bag
fitted with the widest tip or use a plastic bag with the bottom corner cut to
create a ¼ to 1/2-inch opening. Pipe a donut-shaped circle* onto each parchment
square. Set squares on baking sheets and let proof for 20 minutes in a warm,
5. In a deep skillet or electric fryer, heat oil over medium heat until oil
reaches 350 degrees. Gently slide 3 or 4 donut sheets into the oil and fry 4 to
6 minutes or until golden brown. Use a slotted spoon to remove the paper and
gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with
several sheets of paper towels.
6. While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if
*To help form the donuts, shape them with plastic wrap that’s sprayed with
It was getting cold outside and I wanted tomato soup SO badly. After being diagnosed as gluten-intolerant I just don't by any canned soups any more... so, what's a girl to do?? Make some!! In only a few short minutes, I had some yummy, yummy tomato soup.
SO yummy!!! SO simple!! This is how I made mine:
SAUTE 1 onion in olive oil until lightly brown
ADD in salt, pepper, paprika and a dash of Italian seasoning
PUREE in a food processor or blender
ADD 2 cups of tomato sauce (I used the big can from COSTCO)
ADD 1/2 small carton of cream (I had some left over from the holidays)
HEAT until bubbly
SERVES about four bowls
My recipe has very few ingredients and doesn't take much time at all. The more pepper and paprika you add to the soup will make it taster, just don't add too much!
Hope you enjoy!!
I so much wanted to post my new fave lunch. But because I broke my phone and my computer is being rebuilt, it isn't very easy for me to post my own pic so I borrowed this one from pinterest...
Christmas and New Years are some of our favorite times for snacky foods and I am always looking for something new. And, what is better than something sweet and salty? I came across these yummies on Pinterest and wanted to share them with you!
Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.
Erika's Extra: I didn't come close to using the whole 16 oz of pretzels. Half a bag seemed perfect for me. Also, keep your eye on the pretzels. You don't want them burning so 25 minutes might be more appropriate for some ovens.