The Cinnamon (Roll) Challenge!

All in all, a successful weekend; although the buns aren't exactly picture perfect, they are edible and indeed, delicious! As expected the dough was a bit of a challenge, since the original recipe wasn't gluten-free, I had to improvise. The consistency of the end result isn't the fluffy, gooeyness of regular cinnamon rolls, but hey, you can't win em all. My lovely boyfriend played photographer this time, so the whole experience has been well documented. See last week's post for the recipe!

*A couple of notes: I had to use quite a bit more flour (white, brown rice, tapioca, potato starch) than 4 1/2 cups. Along with flouring the surface, I had to add some more to the dough before I could roll it out. I used almond milk for the dough and the frosting. And, before rolling out the dough I chilled it for 20 min or so, as I've done with other GF recipes since they seem to be a bit more stubborn when it comes to staying together. Hope you get a chance to try it! They were a tasty success! 

Next recipe post! Stay Tuned!

This weekend I want to do some celebratory baking in honour of finishing my midterms on Thursday, which seemed to drag on for 3 weeks too long this semester, and to make something new for my lovely boyfriend who is coming to visit <3. I've been wanting to try cinnamon rolls for a while, and I would like to make some for my dog's birthday (yes, I'm throwing her a party) for the human guests. This recipe's been sitting in my Recipe bookmark folder for a few months and I think it's about time I tackled it. I'm always up for the challenge of taking originally non-gluten free recipes and turning them into gluten-free deliciousness. This one, like most of the others I've metamorphosed, will require me to change the flour. So far, I've had success changing most recipes this way, using my GF mix (usually brown or white rice flour, sourgum and tapioca flours, and potato starch. The ratio depends on what i happen to have in the cupboard) instead of using wheat flour.

Here's the original recipe: Apple Cinnamon Rolls. If anyone happens to try it before I do this weekend let me know how it goes! If you make it GF, vegan, dairy free, also let me know! I also usually use almond milk in my baking, I will probably do that this time as well. Almonds and apples are a good combo (also an alliteration combination!) This one probably won't be entirely dairy free, as I like to make cream cheese icing instead of the sugar-based one in the recipe.

Bear with me, I haven't attempted a recipe like this before so it'll be an experiment!
Also, in lieu of the miserable weather, (and the fact that my motivation to study has dwindled since I found out I was accepted to UBC for September) I am looking for recipe suggestions! Particularly muffins or loafs. If you have a favourite you'd like to see me wizard into a gluten-free delight, let me know in a comment!

As for today, I plan to be neck-deep in studying for the rest of the day.
Hope you all enjoy this chilly Tuesday!

Anyone have leap-day plans for tomorrow? Maybe doing something you would never normally do, this day only happens every 4 years, make it count!

New year..new leaf? (Or at least a new recipe)

Sigh.

(puppies make it ok, right?)

I've tried to start writing this post probably about a dozen times...mostly in my head. It feels like the break-up letter circa 1495 and I'm using up all my parchment, my ink has doth spill'd...and I've started using olde english to compensate for the fact that I haven't written anything in eons. 


The real motivation is the fact that I'm becoming aware that I may be repressing some unresolved stress in my life. Hell if I know what stress that might be at the moment, but I heard from my resourceful coworker that that constant leg jiggling, that a lot of people do (mostly me) is a sign of repressed stress. Argo, the slow revival of this little blog in hopes that this repression is radically relieved (on the other hand my alliteration skills have been vastly improving). A creative outlet is probably going to do more good than harm anyway, it's a far more productive procrastination pastime than updating my Pinterest, or trolling Nasty Gal...


So, without further ado, a new recipe! As always I love hearing any variations that you lovely creatures come up with. These lip-smacking morsels were originally supposed to be linzer heart cookies, but I followed the advice of one of the commenters on the orginal blog and made them into thumbprint cookies! Still vegan, still dairy and gluten free. Raspberry jam is awesome but I'm sure you could make them just as delicious with a different kind.

2 ½ cups blanched almond flour (I used equal parts brown rice, tapioca flours and potato starch) 

½ teaspoon celtic sea salt (I found the regular variety to work just fine)½ cup grapeseed oil (also a possible substitution...maybe almond?)

¼ cup agave nectar (or honey! Let me know if you try this with success!)                                                          

1 tablespoon vanilla extract

1 cup raspberry jam

(I also added a tsp of cinnamon)

1. In a large bowl, combine flour(s) and salt
2. In a smaller bowl, combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into dry
4. Chill dough in freezer for 30 minutes (I fridge'd that bad-boy...freezer dough is hard and I don't have the patience to wait for freezer dough. You just might have to chill it for a few minutes in between rolling out sections of dough. This timing works out nicely as your batches of cookies bake)
5. Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick

I followed these steps from the original recipe (Elana's Pantry) But it calls for two different sized heart-shaped cookie cutters. This is where I broke free and chose to make them into little round cookies. 

6. Once you've cut and laid your cut-outs on a pan (I kept mine lined with parchment paper) GENTLY press your thumb into the middle of each one to create a slight indentation. 

7. Place a small dollop of jam in said indentations.

8. Bake hearts at 350° on a parchment lined baking sheet for 5-7 minutes until brown around the edges (I found they needed 7 min but my oven runs on the hot side)

9. Cool and Serve

I should have taken a photo as evidence of my success but alas they did not last long, too many cookie nomm nommers in my house...I'll try to make them again soon with other modifications. 

Hope you enjoy this very belated baking blurb. I'll try alleviate my alliterary austerity...

Sugarpie Honeybunch

Successive blog day number 2: Here goes.
I started writing today about exactly what I was doing; writing notes on 18th century France...not that interesting for the general public. So I got a better idea. As part of my own 30 Day challenge, I am going to try a homemade recipe every day, report back, and encourage (or warn) you to do the same!
Today I'm starting with something that may sound odd, but a regiment that I've come to love!

Honey as a facial cleanser.
Bear with me friends, this one's a goody.
It started as part of my plan to limit the products I put on my skin. I've always been sensitive to chemicals and commercial products, and as a result, a bit of hippie when it comes to skin and body care. (not in the excessive body hair kind of way don't worry). More in the I-make-my-own-products and use food on my skin kind of way. And it's been one of the best things I've ever done!

Try it:
1 tbsp honey (or enough to lightly cover your face)
for an exfoliant I add about a tsp of baking soda.
Massage it into your face lightly in circular motions (this also helps with superficial circulation and cell regeneration, also tones and firms skin)
I like to leave either plain honey or the mixture on for about 10 min, but you can wash it off sooner if you like.
Pat your face dry. Marvel at your baby's-bottom-on-your-face feeling!
You can thank me later.

As a moisturizer I only use 100% coconut oil. Just a light covering, remember, your skin only absorbs the surface it touches. Same goes for lotions, sunscreen...ok maybe lather on the SPF but a BBQ thick layer of lotion isn't doing you any good. As far as oils go, anything that's 100% vegetable oil is awesome, and won't clog your pores! (I promise!) Try olive, coconut, jojoba (this is closest to your skin's natural pH level), sesame, the list goes on!

Honey is also a good hair mask. Don't worry it all comes out. Same goes for oils! Just REMEMBER to put shampoo in FIRST! Otherwise the soap won't get past the oil's surface. Massage thoroughly into scalp, a bit of olive oil mixes well with the honey, down to the roots and leave for 10-15 min.

Try honey on more than your toast tomorrow! Let me know how it goes!

Love,
Whit

p.s here's some links on more things honey-related:
Honey to Remove Whiteheads
Overall benefits of Honey
I wanna make these!
MD certified info

The Easiest Peanut Butter Cookies

I found this recipe on the side of a Kraft Peanut Butter container, when I was looking for a little snack at my boyfriend's house last weekend. I probably read it about 10 times, trying to figure out if there was flour in it. These have got to be the easiest cookies to make. I want to play around with the recipe, maybe try it with almond butter, or add some honey? For these I added a bit of banana, but the recipe literally only calls for PB, an egg and sugar.

1 cup crunchy Peanut Butter (I used Adam's)
1/2 cup sugar
1 egg
1/2 mashed banana (optional)

Combine all ingredients until fully mixed.
Spoon onto ungreased cookie sheet.
Flatten by pressing cookies with a fork.
Bake at 375 for 12-15 minutes (12 min on convection)
Move cookies to cooling rack soon after removing from the oven.
Makes 12 cookies.

Enjoy!

What's up weekend?

Sometimes, when I get the urge to write, nothing worthwhile comes out. I 'd love to be able to ramble on about my theories on current events, or my favourite trends for spring (hello 70s retro!), but sometimes words fail me. I wish my photography skills were a little more refined so I could attempt to make a pretty photo blog. Or know how to make scrapbook montages of weekend favs or outfits. Sadly, my dear readers, you will have to suffice (for now) with my daily musings and ramblings that are not necessarily always about the same thing.

Today, i got a much needed manicure (thanks mom!), and had an always uplifting trip to the vet for my little Cinni's annual vaccines. Successful Saturday I'd say. I'm keen to turn my semester around in these last 4 weeks, starting tomorrow. Today just doesn't seem right....My mom's convinced that reading this book on procrastination and the brain will somehow make me do it less? Apparently people are biologically wired to procrastinate. Seems like a justified excuse to me. So if you ever catch yourself cruising blogs or window shopping online, just remember, it's in your genes, and you can't fight with science!

Oh and my brother discovered an amazing snack that I made wheat free: waffles with, wait for it, crunchy peanut butter, nutella, and strawberry jam. Put that in your mouth and tell me it's not the tastiest thing you've had all week. You're welcome, readers' stomachs.

What's on your plate this weekend? Anyone busting out the BBQ yet??

 I'm dying for something hot off the grill (hint hint at my boyfriend, BBQ oysters next weekend??)

Until then, maybe I'll have to make a trip to Memphis Blues BBQ? 

Have a great weekend everyone!
P.s remember it's daylight savings tonight! Spring is almost here!
xoxo

Banana Reese's Muffins

Success! I've been anxious to make these banana bread Reese's cup muffins all week. My boyfriend loves my wheat-free baking and wanted some muffins for Valentine's Day. I've also found a new favourite way to make banana bread. They turn out moist and evenly baked in muffin form, and are quickly disappearing! This recipe is for banana bread so it can be put in a medium loaf pan as well. I made it into 1 dozen muffins. Remember to freeze the Reese's overnight, it makes them easier to chop into pieces.

1 cup mashed bananas (2 medium bananas, riper is better!)
3/4 cup sugar
1 tsp vanilla
2 eggs
1-1/4 cups flour (brown rice, tapioca and potato starch)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup oil
5 Reese's cups, frozen, and chopped into chocolate-chip sized pieces

Add bananas, sugar and vanilla in medium bowl and beat at med speed for 1 min.
Add eggs and mix well.
In a large bowl mix flours, baking soda, baking powder and salt.
Add banana mixture alternating with oil. Mix well at low speed.
Add chopped Reese's and gently mix into batter.
Fill oiled muffin tray/silicone muffin cups
Bake at 350F for 30 min.
Cool 5 min.

Enjoy! Share at your own risk!

Wheat Free Mixed Berry Pie. Take 1

So this was a trial run. I was low on shortening so I didn't have enough to make the lattice for the top crust. Kinda played around with the measurements as this was my first attempt at a wheat-free pie. And I used all frozen berries.


Crust:
1 1/2 cup flour (I used 1 cup brown rice and 1/2 cup tapioca flour)
1/2 cup shortening
4 tbsp cold water


Preheat oven to 400F.

Cut shortening into flour until a crumbly texture forms. Add water. Work dough with hands until soft and form into a ball. 

Place dough in 8 inch pie pan (I only had 10 inch; maybe part of the problem) and press it into the bottom and sides using fingers or the back of a spoon.

Use fork to prick the bottom of the pie to prevent buckling. 

Place crust in oven for 12-15 min, or until edged are golden brown.

original recipe at about.com

Filling:

(the original recipe called for fresh berries, but I combined the quantities for all frozen berries. If you use frozen let them thaw after mixing for about 20-30 min)

1 cup fresh strawberries, halved

1/2 sugar (I added a bit more after the berries had thawed)

3 tbsp cornstarch (also added more to make the filling stick together better)

2 cups raspberries 

1 1/2 cups blueberries

(Or about 4 1/2 cups frozen mixed berries)

In a large mixing bowl, stir together sugar and cornstarch.

Add strawberries, raspberries, and blueberries; gently toss until berries are coated. (When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.

Stir berry mixture, and transfer to the crust lined pie plate. 
Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. 

Cool on a wire rack.

original recipe at allrecipes.com

Notes:

I am definitely going to have to play around with the crust. I think more shortening and enough to make a slightly thicker crust would help a lot. This version came out a little too hard. Also, after filling the crust with the filling, I sprinkled it with more sugar and some cinnamon. The filling turned out awesome! 

If anyone tries a variation on this please let me know! Don't be afraid to experiment :)

Wheat-Free Trail Mix Mini Muffins

Another success! The recipe calls for brown rice flour or other, but I used a 3-part mix of brown rice flour, tapioca flour and potato starch. And they're mini because I wanted to make a dozen, and test out my new silicone muffin cups. I also added the trail mix. This recipe is one I use for all muffins, adding whatever flavour I feel like. It's simple and very adaptable. Original recipe from CanadaBBHosts.com


1/4 cup sugar
2 tbsp butter
2 eggs
1 cup rice flour  (1/3 cup each potato starch, tapioca flour and rice flour)
1/4 tsp salt
2 tsp baking powder
1/2 cup milk
1/4 tsp vanilla

Cream together sugar and butter. Beat in eggs.
Add vanilla to milk
Mix flour, salt and baking powder together and add to sugar/egg/butter mixture alternating with liquids.
Stir without overmixing.
Can add 1 & 1/2 tbsp berries. If frozen add frozen. (this is the part I substituted with trail mix. And I used a bit more than 2 tbsp)
Bake 350F for 20 min
Makes 8 muffins. (or a dozen bite-sized!)

Enjoy!

Reese's Pieces Wheat Free Muffins

I can't take too much credit for this recipe since I used Kinnikinnick Gluten/Wheat Free All Purpose Mix, and the muffin recipe on the package. But the Reese's Pieces chocolate chips were my idea. Feel free to substitute the chips for whatever you like! I'd like to hear if anyone tries it with something like karob or adding cinnamon or something. Enjoy!

Combine:

1/2 cup oil

2 eggs

2 tsp vanilla

2 cups mix

1/4 cup sugar

1/2 cup hot water

Mix until combined. Add 1/2 cup chocolate chips (if desired). Mix thoroughly. Drop into lined or greased muffin tray. Bake at 375 F for 15-17. (we did about 12 min on convection and they turned out great!)

Just a word of advice, these disappear fast! Might be safe to make a couple batches ;)

Wheat-Free Gingerbread Men

Okay! So I have finally made approximately 60 cookies so far and can probably make at least two dozen more with the dough I still have. I made two batches and let them cool overnight. I must admit, these cookies are a wee pain in the ass...as some cookies tend to be. And you have to work fast before the dough softens too much and you can't pick up the little men...but success! I prevailed and they are actually decent. As always, my wheat-free baking is a bit of an experiment. This time I used a mix of tapioca flour, potato starch and sourgum flour. Once I was rolling out the dough though I added a little brown rice flour, just to mix it up and add a little different texture. Feel free to experiment with a different mix/ratio of flours, I find that's the best part! The original recipe uses all-purpose flour, and is from www.allrecipes.com 

1 cup butter
2/3 cup packed brown sugar
2/3 cup corn syrup or molasses (I used 1/3 cup of each!)
1 egg, beaten
1 1/2 tsp vanilla extract
4 cups flour (1 1/2 cup sourgum, 1 1/4 cup tapioca flour, 1 1/4 cup potato starch)
3/4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground cloves

In a medium saucepan, stir together butter, brown sugar, and molasses/corn syrup, over medium heat until dissolved. Pour into a large bowl, and let cool for 5 min.
Stir the beaten egg and vanilla into the mixture until smooth.
Sift together the flours, baking soda, cinnamon, ginger, and cloves; stir into wet mixture.
Cover and chill dough overnight.

Preheat oven to 325 degrees F
On a lightly floured surface (here's where I used potato starch again and brown rice flour), roll out dough to 1/4 inch thickness. Cut into with cookie cutter, and place onto unprepared cookie sheet. (if you have one of those rubber oven mats the cookies won't stick at all).
Bake for 10-15 min, cookies should be firm

Happy Holidays everyone, and happy baking!

Whitney's Wheat-Free Banana Bread

So to start off my mission of holiday baking, I'm starting with a tried and true recipe that I love. The recipe originally calls for rice flour, but I substitute with my own flour mix to add a smoother texture, and I find it tastes better than plain rice flour. I made two loafs today, one nut-filled (walnuts) and one nut-free for my work Christmas party tomorrow. :) Enjoy, would love feedback if you give it a try!

1 cup mashed ripe bananas (about 1 1/2 large bananas)
3/4 cup sugar (I used organic cane sugar)
1 tsp vanilla
2 eggs
1-1/4 cup flour mix (1/2 cup sourgum flour, 1/2 cup tapioca flour, 1/4 cup potato starch)
1/4 cup nuts (or not!)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup oil (I used grape-seed oil)

Add bananas, sugar and vanilla in medium bowl and beat at med speed for 1 min. Add eggs and mix well.
 In a large bowl mix flours, nuts, baking powder, baking soda and salt. Add banana mixture alternating with oil and mix well at low speed.
Bake at 350 for 40-45 min (check at 40 min, depending on your oven. I find I have to bake things longer than recipes call for. This one originally said 30-35)
Cool 5 min before removing from pan
This makes one medium size loaf.
Happy Holidays!