Gluten free corn flake squares

Yummy gluten free corn flake squares 

6 cups of gluten free corn flakes 

1 cup of light corn syrup 

1 cup of sugar

1 cup of peanut butter

Vanilla 

Optional: chocolate topping & sprinkles 

Measure out 6 cups of gf corn flakes.  In a pot on medium mix the syrup, sugar, & pb. Once well blended add a bit of vanilla then stirr into corn flakes. 

Add to a cling wrap lined baking pa.  Push into it(helps if become a little more dense).  

If you want to add chocolate then either use the double boiler method or like me the microwave in a mixing cup method.  Pour & spread atop the cornflakes then top with sprinkles if desired!  

It will need some time to set up but once it does hello yummers!!! 

Enjoy 

❤️Mélissa 

All dressed-cool ranch baked chicken fingers

So my husband has the "man cold" so I ended up making this, normally we deepfry it but little man to be is giving my tummy a hard time so we did it baked and it was just as delicious.  

Ingredients 

All dressed chips (we used lays brand)

Cool ranch Doritos

Robin Hood all purpose flour (a luxury item we rarely ever have)

Gluten free bisquick (yea it's now avaliable in canada!!)

Eggs

Chicken breast sliced or chicken tenders 

Preheat oven to 400 and line a pan with parchment.  Slice chicken breast if you don't use tenders.  Use a processor to pulverize the chips & Doritos and add them to a bowl.  Crack 1 egg for every full breast worth of chicken, and whisk in a seperate bowl.  Mix flour & bisquick in another bowl.  I can't give you exact measurements as it's not an exact science. 

Dip raw chicken piece in the flour mixture, then egg bath, then the chip-Doritos mix.  I use tongs so my fingers don't get all sticky.  Then place on parchment.  Once you have done this with all the chicken pieces place in the oven and bake for around 40 mins.  You'll be able to gage by when the coating starts to brown that your chicken is about done, of course unless you have a thermometer just slice your largest piece in half to verify it's cooked all the way through.  Pair with your favourite dip and enjoy!! 

❤️Mélissa 

 

Pb & j smoothie

My toddler is anal about her "blomes" (bananas) and will only eat them when they are green.  So I have a freezer full of ripe bananas.  

Today I made a smoothie and the flavour was a fluke but it tastes JUST like a pb & j sandwich. 

Ingredients 

3 frozen bananas 

1/3 of a tub of activitia raspberry yoghurt 

3 tbsp of honey 

1/2 cup of frozen raspberries 

1/2 cup or so of milk 

1/4 cup of peanut butter 

Add together in a blender and mix until well blended.

It's beyond delicious! 

Enjoy 

❤️Mélissa 

Shameless self promo (but for a good cause)

As a mom I wear many hats, one of them I wear is an artist for south hill designs. 

During the month of September I will be donating 1/2 of my total commissions to the Hosptial for Sick Children's Women's Ancillary Bravery Beads Program. 

My daughter at 6 months old started having what looked like plums growing from her neck.  After 7 days at our local Hosptial (who pretty much summed after trying 2 different meds said whatever & sent her home).  I said enough of this and took her I sick kids.  They told me to come back in 4 days and they will operate.  We came home 9 days later.  My little girl endured 2 surgeries to drain, wash and close two clusters of infected and dead lymph nodes from her neck.  As they found it was the MRSA virus, how she got it in Canada, and inside her neck when the rest of her was negative for it they have no idea, she was placed in isolation.  This meant she was bound to her room and wasn't aloud to attend any of the plays or play groups.  She did however get spoiled with everything we could do to help pass her days.  One thing we did was "enroll" her in the bravery beads program.  She got 1 bead for every procedure they did to her, she even got them for having bm's, being in isolation, and finally eating again.  This program means a lot to soo many children there but they need donations to help keep it going. 

So please have a look at my website, think of holiday shopping, birthdays, weddings, baby showers, bridal showers, just for your or just because and place an order this September and from me as I am the only artist doing this, as it's my own doing. 

Http://www.southhilldesigns.com/SHDbyMelissa 

Thank you 

❤️Mélisa 

Cup a soup

Anyone else miss Campbell's or Lipton's cup-a-soup? I do! And with this cold snap and the fact I have an injury on light duities (off my feet) it's a quick & simple lunch for both my daughter & I. 

Ingredients

Water 

2 tbsp of chicken soup powder that is gluten free from bulk barn (read the ingredients close, one has gluten) 

1 serving of Barilla gluten free spaghetti broken into pieces so they are cup a soup sized. 

In a medium pot boil water, chicken stock & noodles.  Stirr often and cook until noodles are to your liking. 

Now I like soup with my crackers so my picture isn't very brothy. 

Enjoy

❤️Mélissa

Nachos "to go"

We came up with this during my very much heavy morning sickness.  I cannot stomach ground beef right now so we eat a lot of chicken & porc. 

This is super and easy to make and could even be served as an h'ordeuvre.

Ingredients 

Tostitos scoops

Taco sauce (the El Paso mild for me) or salsa

A cooked meat chopped small, diced or ground

Shredded cheese 

Sour cream 

Heat oven to 350.  Like with parchment paper.

Set up a sufficient number of scoops to feed your family.  Layer sauce, meat, cheese in each scoop and bake until the cheese is melted.

Remove and let sit for a couple mins then top  with a small dollop of sour cream.

Enjoy! 

❤️Mélissa 

Great quick snack (tortillas, cinnamon, & sugar)

My hubby made these for me one night (without sugar and cinnamon) in place of nAchos one night since my wraps broke in half.  

Ingredients

Gluten free wraps, sliced into triangles

Oil

Sugar

Brown sugar & cinnamon mix (we keep

This in a jar at all times)

Lightly coat a frying pan in oil and fry the tortillas until they puff & crisp, flipping so both sides are evenly cooked.

Once done, place in a bowl and sprinkle in a bit of the brown sugar cinnamon mix and some white sugar, toss and enjoy!! It was soo good yummy!! 

Enjoy

❤️Mélissa 

Coco-chocolate chip banana bread

This is modified from a gluten filled reciepie my mother had and I don't recall where it came from but the gf conversion is my own recipe. This also was not originally a coco or chocolate chip version.  I added the coco tonight for the first time and YUMMY!! 

Now the recipe calls for raunchy bananas.  Let them sit on the counter vs hanging if you bought them just to get "rotten."  Then once they are good and brown looking toss them in the freezer for at least 2 days.  To thaw them place in a bowl, you'll want that yummy banana juice for your bread. 

Ingredients 

1 cup of butter or margerine 

2 cups of sugar 

4 eggs 

6-7 raunchy bananas 

1 cup of rice flour 

2/3 cup of sorghum flour 

1/2 cup of tapioca flour

1/4 teaspoon of gwar gum

1/4 cup of coco powder (optional)

1 teaspoon of salt 

2 teaspoons of baking soda 

1 tsp of vanilla extract 

1/4 cup of chocolate chips 

Grease pans and set oven to 350.

Cream butter with sugar.  Add in eggs, making sure it's all well mixed. Add in remaining ingredients one at a time(except chocolate chips). 

Once it's all mixed well add in chocolate chips and pour into pans. 

Place in oven and bake for 35-45 mins. 

Makes 2 large loaves, 5 small loaves, and 12 large muffins. 

Enjoy 

❤️Mélissa 

Chewy & delicious gluten free fudge brownies

Well we ran out of butter so the version I most recently made actually contained just a little less than 1/4 cup of butter and the rest of the 1/2 cup was oil.  My husband said these were the best ones to date super moist.  If you do choose this modification, it needs closer to 35 mins to cook.  I'm not sure where this recipe came from other than off the internet as I have that much noted in my hand written cook book. 

My husband LOVES brownies and these never last more than a day or two as he says they are just too delectable to not eat them all. 

Ingredients 

1/2 cup of melted butter (or margerine)

1/2 cup of cocoa powder

1 cup of sugar 

2 eggs 

1 tsp vanilla

1/2 cup alternative flour (see "second way" http://thegreenglutenfreechef.blogspot.ca/2014/04/all-purpose-flour-mix-that-won-cost-you.html?m=1)

1/4 tsp of salt 

1/4 tsp of xanthan gum

Chocolate chips to your liking 

Preheat oven to 350.  Line an 8x8 baking pan with parchment.  I do one piece length wise then another the other way so they cross over and then it just lifts out of the pan.  

Melt butter, add to mixer.  Add the ingredients in one at a time including the eggs making sure each item is well mixed before adding in the next.  

Once well belended transfer to baking pan.  Sprinkle skor bits or peanuts on top if desired.  Bake for 25-30 mins. 

Enjoy 

❤️Mélissa 

Chocolate drop offs

Sorry it has been so long, i am in my first trimester of pregnancy & I have had the WORST nausea that has kept me out of the kitchen. 

These are one of my favorite no bake items, gluten free chocolate drop off cookies.  They are a staple in my "fav things" and I've had this recipe so long I have no idea where it came from.

Ingredients 

2 cups of sugar

1/2 cup of cocoa 

1/4 cup of butter (we had none so I used margerine)

1/2 cup of milk 

1 tsp of vanilla

3 cups of certified gluten free rolled oats 

1/2 cup of peanut butter

In a large sauce pan combine sugar, cocoa, butter & milk on medium heat and bring to a boil for one minute. 

Remove from heat and stirr in then peanut butter, vanilla & oats.

Drop by the spoonful onto parchment lined baking sheets and allow at least a 1/2 hour to "set up" though it may require longer and a flipping. 

Enjoy

❤️Mélissa

Gluten free crépes that you can roll!!

I saw a recipe for crépes in another yummy mummy club's blog (http://www.yummymummyclub.ca/blogs/katja-wulfers-around-the-table/20140327/nutella-and-pear-breakfast-crepes-recipe-for-nutella-s-50th?s=FB) and I have successfully make it gluten free!  To feed our family I made this a double batch. 

The modified gf recipe is here.

1 cup of my all purpose flour mix found here (http://thegreenglutenfreechef.blogspot.ca/2014/04/all-purpose-flour-mix-that-won-cost-you.html?m=1)

1 tsp of gwar gum

2 eggs beaten 

4 tbsp of melted butter 

2 tbsp of sugar 

1 tbsp of vanilla 

A pinch of salt 

1 1/2 cups of milk

Mix all of your ingredients in a bowl with a whisk and set aside for at least 20 mins.  It will be super runny but will thicken up a little.  You need it runny for it to be thin. 

Once it has had time to sit, heat up a frying pan on medium with butter in it.  Use a ladle in a circular motion to spead out the batter to make it the size you'd desire.  Because it's so thin I had to use a scraping spatula and a flipping spatula to flip them.  It should take 30-45 seconds a side to cook.  Once they are cooked roll into a tub then move to a plate. And top with your fav toppings. 

We ate ours with whipped topping, fruit and syrup. You could also add chocolate sauce, or even make it a dinner meal (you would leave the vanilla out) by adding a cheddar and ham topping.  The possibilities are endless. 

Enjoy

❤️Mélissa 

All purpose flour mix that won't cost you your first born

With the cost of all purpose gluten free flours out there being completely outrageous I decided to make my own.  

There are four wats to make it.  I tend to use the fourth way as I found that you always add gwar or xanthan gum anyways.  You can make up a large batch and keep it in jars until you need it. 

The first way is 

1 cup of rice flour

2/3 cup of potato flour 

1/3 cup of tapioca flour

2 tbsp of xanthan gum

Second way is

1 cup of rice flour 

2/3 cup of sorghum flour 

1/3 cup of tapioca flour

2 tbsp of xanthan gum 

Third way is 

1 cup of rice flour 

2/3 cup of potato flour 

1/3 cup of tapioca flour 

Fourth way 

1 cup of rice flour 

2/3 cup of sorghum flour 

1/3 cup dl tapioca flour 

What is super nice I have found with the 4th way is that you don't have to measure it exact as long as it's approximately close you're good.  

❤️Mélissa 

Kernels style popcorn

Now I know you're thinking but it's already gluten free .. Yes it is but I feel the price tag is also kinda high for sugared popcorn.  So I found and tested out a recipe and it worked!!! 

Now I LOVE the super kid (blue[cotton candy], red[strawberry], yellow[banana]) flavoured popcorn but I only had strawberry & lime, so I opted to do just strawberry. 

I found this recipe on about.com (http://candy.about.com/od/sugarcandy/r/Fruity-Popcorn.htm) and slightly modified it. 

If you don't have an air popper you can do it on the stove (http://www.simplyrecipes.com/m/recipes/perfect_popcorn/), I have an air popper (I CRAVED popcorn 24/7 when I was pregnant, I had to eat it 2-3 times a day, even got a second popper for at work).  

So here what you need 

10 cups of popped popcorn 

1/4 cup of butter or margerine

1/4 cup of corn syrup

1 cup of sugar

1 package of flavoured jello

Line a cookie sheet with tinfoil and either spray with cooking spray or grease heavily with margerine.  Set aside. Set your oven to 300.

In a sauce pain melt the butter with the corn syrup on a low-medium setting until all the butter has melted then add the sugar & jello. I added mine in a bit at a time so it was well blended. It will get thick.  Bring to a boil then simmer for 4 mins (if you don't stirr every 20-30 seconds it's going to burn on the bottom of the pan).  Take off the heat and mix well with the popped popcorn then transfer I onto a baking sheet.  Yes it will be sticky and no not all of it will go down that's ok it will be good.  At 5 mins and 10 mins turn the popcorn around on the sheet. Remove at the 15 min mark and let cool. Once cooled you can peel the aluminum foil away and break up the popcorn with your hands.  

And enjoy for a fraction of the cost at kernels. 

❤️Mélissa 

Lemon Lime cheese cake - the Cheesecake Factory recipe!!

While I worked on the base (military, as a civy), I was given a copy of the insiders cookbook.  Inside are many insiders recipies that I've started to go through and try (the Cinnabon one does not work very well gf). 

So here is the lemon like cheese cake 

1 box of kinnakik gf graham cracker crumbs 

5 tbsp of melted butter or margerine 

3 bricks of cream cheese 

1 cup + 1 tbsp of sugar 

1 tbsp of vanilla extract 

1/2 cup of juice from fresh limes OR 1/4 cup of lime juice (from bottle)

3 eggs 

Green food colouring if you want the look

Set oven to 350. In a bowl mix the graham crumbs with melted butter or margerine. Place the crumb mix  in a spring form pan pressing down with your hands to pack it down.  

In a mixer blend 3 warmed bricks of cream cheese, sugar and vanilla.  Once it is creamy & well mixed add in the eggs, lime juice and if you want green food colouring (though technically limes are yellow on the inside).  Once that is fully blended and pour ontop of the graham crumb crust.  

Place in the oven and bake for 60-70 minutes (once it looks set, sides will look a little browned).  Place in the oven to cool or on the counter for a long time.  

My husband was impaitent so ours was still a little warm. 

Enjoy 

❤️Mélissa

Beef (or Porc) Wellington

It was gonna be one of those hubby is running super late nights when I was actually going to have dinner cooked for when he got home, he calls JUST after I popped the roast, in our case porc, in the oven and he said "can you make your biscuits mix and put it on the porc" to which I said "I just popped it in the oven."  You could hear the sadness I overcome his tone as he said, "oh ok."

Then I got to thinking, if I baked it on the entire time it would get all dried out and crusty SO I decided to add it on near the end and well it worked! 

So you're gonna need my biscuit recipe (found here: http://thegreenglutenfreechef.blogspot.ca/2014/03/biscuits-from-scratch.html?m=1) and add some garlic powder to the mix.  

Bake the roast until it has a half hour left (or mostly cooked).  Pull from oven and let sit for a couple of minutes then keeping water close at hand to dip your hands into, spread the roast evenly.  The reason it has to sit is because you have to roll it to cover the entire roast in batter. Once it's completely covered put it back in the oven and bake for about 20-25 mins then broil for 3-5 mins.  Pull out and let sit for another min or two then slice & serve. 

Enjoy

❤️Mélissa 

Biscuits from scratch

These biscuits are amazing! I think they would be that much better with cheese & garlic. 

I have adapted this recipe from : http://heybethbaker.wordpress.com/tag/biscuits/

1 cup of rice flour

1/2 cup of sorghum flour 

1/3 cup of tapioca flour

1 tsp of gwar gum

1 tablespoon sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup vegetable shortening
1/2 + cup milk
Coconut Oil to brush on parchment paper 

Preheat oven to 400.  Either sprinkle & cover or spread coconut oil (virgin cold pressed) on the parchment paper.  

Mix the dry ingredients, then cut the shortening (that means use a fork to mix) into the mix.  Add the milk and mix well. 

Spoon the batter into the baking sheet. Or you can do it my way and make sure your hand is wetted like between each ball.  Makes about 9-10 biscuits. 

Enjoy 

❤️Mélissa 

(Yes The pic is with the rest of my dinner lol)

Easy New York style cheese cake

My husband had been begging me to make a cheesecake so I caved.  This is my first successful (the last was a chocolate one with chocolate cream cheese and yuck, also, I didn't attach the spring form correctly lol).  This recipe is simple enough to let the kids help but I'm not sure you're going to want to share it!

This is adapted from a recipe I found online (http://m.allrecipes.com/recipe/7307/mini-cheesecakes-i) 

Ingredients 

Crust 

1 box of kinnakanik graham crackers 

1/4 cup of melted butter 

Filling 

3 bars (250g or 8oz x3) of room temperature cream cheese

1 cup of sugar

3 eggs

3 tbsp of lemon juice 

  - it called for vanilla, I forgot to add it and honesty you couldn't tell!!- 

Set oven to 350F/175C

First make sure you connect your spring form pan properly.  In a bowl mix the entire box of graham cracker crumbs with the melted butter.   Mix it up with a fork until it looked crumbly then move it to the spring form pan.  Move it and paint down with the fork then press down/smooth it out with your hand/fingers to finish packing it down.  

In a mixer cream the cream cheese.  Once it's creamed add in the eggs, sugar, lemon juice, and if you choose vanilla.  It will be soupy that's ok it's going to be.  Pour/scrape into spring form pan ontop of the crust and bake in oven for 1 hour (mine took 1 hour 5 mins).  Move directly to the fridge and it will be cool enough to eat in an hour.

Enjoy! 

❤️Mélissa 

I'm now also a yummy mummy club blogger

So you're asking what does that mean right? 

Well it means that you'll see a lot more family friendly meals/foods here as well I will be adding a link or two to parenting info as well.  Also, please feel free to join me in my Facebook group: https://www.facebook.com/groups/686486204708898/?ref=ts&fref=ts ! 

<a href="http://www.yummymummyclub.ca"><img src="http://www.yummymummyclub.ca/sites/default/files/u24/ymc-community-badge.jpg" /></a>

I look forward to our families growing together :) 

❤️Mélissa 

Edible play dough

This came up in my fb feed today.  Now it does contain peanut butter.  So it's not nut friendly but I'm sure that wow butter would work too. 

I made a double batch. 

Ingredients 

3 large marshmallows 

2 tbsp of peanut butter

2 tbsp of icing sugar

Place pb & marshmallows in a microwave safe bowl and heat for 20 seconds.  Remove and mix well.  Mix with a spatula or fork for 20 seconds then add in the icing sugar.  By this point you should be able to mix it with your fingers. If it's still sticky add in more icing sugar. 

It's completely edible! 

Enjoy both playing & eating lol. 

❤️Mélissa 

And my Daughter showing it tastes great ask I asked her why she's eating it

A cheater meal with chicken & cheese

It's a cold blowy day, I've been sick and I really didn't feel like cooking.  We are out of crackers (thanks dog!) but I had to pick the chicken from the weekend so I can make chicken soup and I have LOT of left over chicken so for lunch my teething one year old and I are having chicken cheese wraps.. Baked so almost like a chicken quesadilla. 

Ingredients 

2 wraps (we use the grimms mill ones we get at Walmart .. They are made in Bc and the best ones I've tasted yet .. Never frozen!!)

Grated or shredded cheese 

Shredded or cubed chicken

Line a baking sheet with parchment and set the oven to 350. 

Lay one wrap down and sprinkle on the cheese then the chicken, top with other wrap, toss in the oven and bake for 5-10 mins then broil for 2 to crisp it up.  Pull out and let sit for a min before you cut it with a pizza wheel.  

If desired pair with your fav dip or salad dressing & enjoy! 

❤️Mélissa

Soft & chewy pb oatmeal cookies

I've struggled to find a good gluten free oatmeal cookie that didn't melt in the oven until today!  And Bc I like pb cookies but they don't like me I added pb chips to these and got the best of both worlds. 

**btw, if you're still drying up your milk (unless you want to boost your production, these are excellent lactation cookies) don't make these cookies .. It bumped me from 99% dried up to engorged** 

This is a recipe I modified to be gluten free from allrecipes.com 

Ingredients

1 cup of gluten free margerine 

1 cup white sugar 

1 cup of brown sugar packed 

2 eggs 

1 teaspoon of vanilla 

1 cup of rice flour

1/3 cup of tapioca flour 

2/3 cup of sorghum flour

1 teaspoon of xanthan gum 

1 teaspoon of baking soda

1 teaspoon of salt 

1 1/2 teaspoons of cinnamon

3 cups of gluten free quick (I just used rolled and it worked as well) oats

1/2 cup of peanutbutter chips (obv optional)

Cream margerine, eggs & sugars.  Once well mixed add vanilla.  Then add in your dry ingredients adding the pb chips in last.  Place in fridge for about an hour. 

Preheat oven a 375F.  Now I used my hands to form balls and I scooped them onto parchment lined baking sheets.  They will not "melt" so you can get 10-12 on a sheet.  Bake for 8-10 mins. They WILL still be soft and super squishy when you first bring them out of the oven so don't fret! Once they sit for a bit they will set up nicely. 

Now I didn't want to have that many cookies because I'm the only one who eats them so I put the other half of the mixture in the freezer (I wrote on the Baggie what it is, how long to bake it and what temp).  

Enjoy! 

❤️ Mélissa 

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Chicken nuggets

These are my husband's creation.  The other thing on my plate is poutine, curds & wedges. 

3 cubed chicken breasts 

Coating

1 cup of gluten free bisquick (states only, we beg people to bring us some when they return) 

Spices/Coating part 2 

1 tsp of onion powder

1 tsp garlic salt (powder will do)

1/2 tsp of fresh cracked black pepper

1 pinch of coarse salt 

Egg wash (mix) 

2 eggs 

1 tbsp Tabasco 

Take bisquick and coat the chicken.  Take the coated chicken and toss it in egg move it around.  Take remainder of bisquick and add in the spices/coating ingredients. Toss chicken chunks in mixture.  Shake off excess flour and deep fry! 

Place on paper towel to take away excess oil and serve alone or with favourite dip!!

Enjoy 

❤️Mélissa 

You won't believe it's not Campbell's veggie soup

Look at that! Two posts in one week! 

So as the snow is melting I got motivated to make soup and without finding a recipe online I made this one up. I tested it tonight after dinner.  Tasest exactly like Campbell's soup less the alphabet letters.  I promise it will fill that mastication desire for it's gluten filled counterpart!

It's soooooo easy to make .. I made up the recipe as I went. 

1 carton of vegetable broth

1 can of wax beans(drained)

1 can of green beans (drained)

1 can of mixed veggies 

1 can of potatoes (drained, i cut them smaller)

1 can of diced tomatoes I ran through with the emersion blender 

Toss in crock pot on low, stirr periodically.

It made 9 servings I portioned out put 2 in the fridge the rest in the freezer. 

Enjoy ❤️Mélissa

Dq style ice cream cake

Yes you can get one from dq without the cookie crumble but it's not the same & it's at the description of the location owner. 

My daughters 1st birthday is this Saturday so to celebrate I have made a gluten free ice cream cake! This is not am easy task and takes a couple days to assemble & make.  

Now, I have an ice cream maker so I made my own ice cream but you could use store bought just be sure to let it warm up/soften. 

What you need to make this is a pie pan or small round cake pan and a larger spring form pan (that you can fit the pie pan in).

I used the chocolate ice cream recipe from my ice cream maker manual 

(Cuisine art) 

3/4 cups of coco powder

1/2 cup of sugar

1/3 cup of dark brown sugar

A pinch of salt

1 cup of whole/homo milk

2 cups of table cream 

1/2 tbsp of vanilla 

Mix your dry, add the wet less vanilla using an Emerson blender then add in vanilla.  Chill in fridge for at least one hour , better if over night.  Follow directions for your maker if you have one.  Place ice cream in pie pan and freeze until it's all set up and solid.  Once it's solid use a knife along the rim then flip upside down in the middle of the spring form pan.  Place a hot hot damp cloth on the bottom of the pie pan and it will fall down.  Place in freezer. 

Fudge(from wiki how): 

A can of condensed milk (mix dry ingredients before adding

3 level tablespoonfuls of butter

3 cups of powdered sugar

6 tablespoonfuls of quality coco

Pinch of salt

1 teaspoonful of vanilla extract

Mix the dry, add in wet less vanilla in sauce pan.  Bring to boil stirring constantly then lower heat.  Fudge is done when it will ball when dropped in water.  Add vanilla.  Pour into the pie pan lined with Saran Wrap and refrigerate. 

"Oreo" crumble 

I bought a pack of k-too's and painstakingly scraped the icing off the cookies and added it to the last cookie of each row and enjoyed :p.  Place the cookies in a container and mash with a potato masher (it takes no effort).  Pull fudge out of the fridge and smooth cookie crumble on top & press down with hands, place back in fridge for now to set up a bit more. 

Vanilla Ice cream (cuisine art)

Double batch

2 cups of whole/homo milk

2 1/2 cups of sugar

2 pinches of salt

4 cups of table cream

1 tbsp of vanilla 

Mic all the ingredients but vanilla with Emerson blender then add in vanilla and chill for at least an hour, better if over night.  Follow directions for your maker if you have one.  

Assembly ... LETS GET TO IT! 

Take your fudge & cookie duo and carefully remove the Saran Wrap and plop onto the chocolate ice cream core.  Oreo will fall a bit it's all good. 

Place in freezer until vanilla is ready. 

Start packing the vanilla down the sides. I used parchment to help it not stick to the sides.  Then add vanilla ontop of the cookie layer, just be careful not to move the cookie layer around too much. 

Place in freezer to set up.  Here is what mine looked like the next day: 

I have to smooth it out which adding icing will do.  Once that's done and after it's been cut into I'll post a cross section photo 

Enjoy & happy eating 

❤️Mélissa 

Great gluten free bread!

I was impairment so I didn't let my yeast feed as much as I normally do .. Normally it's taller. 

I modified this recipe from the Canadian living website. 

Ingredients:

1 cup of tapioca starch 

1 cup of brown rice flour 

3/4 cup of sorghum (it called for potato I didn't have any today)

2 tsp of instant yeast not the bread machine kind

3/4 tsp of salt

1 1/3 cups of warmer milk

2 eggs

1 tbsp of liquid honey

2 tsp of oil (it called for olive oil which I didn't have)

1 tsp of vinegar (it called for apple cider vinegar which I don't have) 

I have to hand wash my dishes so I mix most of my recipes sort of backwards but it always works out. 

Warm milk, start oven at 350F.  Once milk is warned add in yeast and honey and stirr. Let sit for 5-10 mins until your yeast-milk mixture "heads" like beer.  Then whisk milk, eggs, honey, oil & vinegar.  Add in dry ingredients one at a time mixing well between each additive.  

Scrape into parchment lined (or heavily oiled pan...I have run out of parchment currently) loaf pan.  If your parchment won't stay you can coax it by gently sprinkling water the inside of the loaf pan then adding in the parchment paper.  Scrape in mixture.  Wet the spatula with water to help it spread out more evenly.  Cover (I use a damp clean burp cloth .. Perfect size) and place in warm draft free area for 20-40 mins.  We have a convection microwave with steam so I'll set that to steam while I'm mixing so it's nice and warm and moist for rising.  Then place in oven for up to an hour.  It may bake longer or shorter depending on your oven. 

Now I'm sure you're wondering why run the oven that long .. Well preheating it well in advance ensures that the oven temp is even all over. 

Enjoy!

❤️Mélissa 

Gluten free cake in a mug!

No need to pay the outrageous cost for the instant add water too version. 

I made this from a gluten infested recipe about a decade ago. It's delish and a fair bit so best to share with a friend. 

2 tablespoons of rice flour 

2 tablespoons of tapioca flour 

1/4 teaspoon of gwar gum

4 tablespoons of sugar 

2 tablespoons of coco powder

1 egg

3 tablespoons of white or chocolate milk 

3 tablespoons of oil

3 tablespoons (or just eyeball) chocolate chips (or peanut butter chips or white chocolate chips or skor bits or all of them lol)

3 drops of vanilla (something I never measure) 

You need a large coffee mug, a shorter fat one works best.  If you don't then mix your ingredients in a bowl aka transfer to the cup once mixed. 

In your mug mix all the dry ingredients & whisk them well.  Add in your wet then your chocolate chips and whisk well.

Put in microwave for 3 to 3 1/2 minutes and enjoy! 

Tonight I am trying mine topped with Philadelphia chocolate cream cheese. 

Stuffed breaded chicken

Yup breaded!!! 

This is a collaboration of the hubby & I. To make this yummy meal you need: 

Boneless chicken breasts

Gluten free bread crumbs (we used Auora ones this time)

Herb & garlic cream cheese (we used Philly brand)

A bread of some sort torn up(we used an udi's hot dog bun)

Egg

Corn starch

Mexicasa salsa (we puréed ours)

Flatten the chicken out with a kitchen mallot between two silicone baking sheets or plastic wrap.  I find filleting it further can help get it even.  In a bowl mix some cream cheese with your torn bread.  It may help to heat up the cream cheese a bit in the microwave first.  In 3 bowls prepare your egg wash (crack egg into bowl & mix), corn starch (really any gluten free flour will work), and bread crumbs.  Place the desired amount in the just off middle of the chicken.  Roll in ends and then roll the remaining.  Dip rolled chicken in corn starch then in your egg wash then bread crumbs.  Place on rack in a roasting pan (no lid).  Place in oven at 375 and bake for 40 minutes.  This time will vary depending on how hot your oven is and how many piece you have.  Top with the puréed salsa for extra yumminess (or with marinara sauce). 

Bonne Appétit 

❤️Mélissa 

Pancakes my oh my!

I crated this recipe in my early gluten free days from the Andy Griffiths Aunt Bea of Mayberry cook book, Goober's 57 pancakes.   This works great for waffles too, just add a bit more milk. 

1/2 cup of rice flour 

2/3 of a half cup sorghum flour 

1/3 of a half cup tapioca flour (sorry I don't know how to break it down further .. Anyone? .. I eyeball it). 

1 1/2 teaspoons of gluten free baking powder 

1 teaspoon of gwargum

1/4 teaspoon of salt 

1 1/2 teaspoons of sugar 

1 egg 

2/3 of a cup of milk

1 tablespoon of oil

Vanilla to taste 

Mix your dry ingredients, whisk to mix, add in your wet ingredients, whisk until well mixed. 

Heat griddle or frying pan, use Pam or butter/margerine to lube up the pan and start pouring in batter as desired.  Flips easiest once the top looks dry & holey. 

You can add in chocolate chips & coco powder, sub chocolate milk for white milk, or add fruit.  It works great.  I have subbed the egg for a 1/4 cup of bananas and it has turned out fine just strong  in flavour. 

This recipe feeds two or one hungry person, or like me: me & baby.  Sorry the pic looks like they are a bit burnt.  I tried to use my starwars forms(from Williams & Sonoma .. they work better for cookies) to shape the pancakes but not so smart with a kiddo as young as mine when I'm home alone. The piggie one turned out not too bad (a jo!e pan). 

Enjoy and happy breky!

❤️Mélissa 

Cheddar & broccoli soup

I got this recipe from: http://m.dairygoodness.ca/recipes/classic-broccoli-cheddar-soup

I modified mine some as I don't like/will not eat onions lol

• 4 stems of broccoli
• 2 small baking potatoes, peeled and diced
• 1 clove garlic, minced
• 2 cups of home made turkey broth (my very first!!)
• 1/2 tsp (2 mL) dried thyme
• 2 cups (500 mL) milk, (approx.)
• 1/2 tsp (2 mL) salt, I added more 
• 2 cups (250 mL) shredded Cheddar cheese 

Instructions

Peel and chop broccoli stems, cut or dice.  Make sure you don't have any of the "skin" it hardens like a rock.  It said to add the tops later I didn't read that part and it turned out ok. 

In a pot, combine broccoli , potatoes, garlic, broth, and thyme; bring to boil. Reduce heat, cover and simmer for 10 min. simmer, covered, for 5 min or until vegetables are softened.

Use an immersion blender(this can be noisy, I made this at 1030 at night, thank the gods my infant daughter sleeps like a brick!) in the pot and purée soup, adding milk, until smooth.  Heat over medium heat, stirring, until steaming, but do not let boil. Stir in more milk if soup is too thick. Season with up to 1/2 tsp (2 mL) salt. Ladle into bowls; sprinkle with cheese.

In the picture I added delicious Breton gluten free original flavoured crackers.  They are made by dare just an hour from my home... I will have to travel to the factory store get them fresh.  They are cheapest at Walmart just 2$ a box BUT they go on sale when the regular crackers do for the same price!!

If you made any modifications that made it better let me know! As it's just myself and my infant daughter eating it I left it a little chunkier so she can eat it with her fingers (and like the other day paint her belly with it once she was done). 

Bonne appétit!

❤️Mélissa 

Welcome!

Yea I know what you're thinking, everyone has a gluten free blog these days what's so special about yours?

Well I'll tell you!

I'm a wife and a mother of an infant child.  I am a celiac and have been now for 6 1/2 years.  I hated it at first but as I did not cut all gluten out as I was still cheating here and there with minimal repercussions, I didn't fret too much.  Once I got pregnant that all changed, it had to change.  If you have a gluten intolerance even just a wee bit and you eat gluten you raise the risk of a miscarriage and after loosing a baby earlier that year (abdominal ectopic, that baby was trying to grow feeding off my right ovary, it was just a mass when they terminated it looked nothing at all like a fetus) I was not willing to take any risk this time.

As most pregnant women I had cravings, salt, olives, air popped popcorn, s'mores, tatertots (once at 9pm I HAD to have some) and licorice.  The only one I couldn't have was licorice (and once I get myself a candy thermometer I will try making it again Bc I almost had it a couple years ago).  Anyhoo, I digress, with my daughter on hard core solids now I find it frustrating that all I can offer her as snack foods that can travel are nutrios by Heinz, chex, baby & toddler mum mums (sometimes I get her the mum mums snax), and gerber cheese puffs.  Other babies can have Rice Krispies, goldfish crackers, wagon wheels, the list goes on.

I know there are other moms and dads and caregivers out there that would love to have more affordable alternatives.  So that is what my blog is all about.

My goal is to put out one "any one can cook because really who all is a real chef" recipe a week.  If I have a source I will give them credit and I'll note any changes I made.  Some of my recipes are modified from my favourites growing up.

So stick around, enjoy, comment, happy eating!
Mélissa