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Chocolate gluten-free cupcake topped with vanilla buttercream and filled with chocolate chip buttercream. Decorated for a Cars theme.
Featured on CTTC blog: cupcakestakethecake.blogspot.com/2009/07/10-giant-cupcake...
People must think I take these shots with her hand deliberately.
Let me tell you — when you are home alone with a toddler, baking and taking photographs? It's hard to keep her hands out!
We're getting closer. This dough was pretty great. but it still cracked too much for my taste. more butter.
A sinfully rich chocolate brownie baked in a tart tin and topped with chocolate mascapone and praline
Recipe on the blog: www.glutenfreescallywag.com/2012/09/chocolate-mascarpone-...
it seems my body accepts regular human food now - i'm back!!!
you can start the parade now, apparently i'm in the 'honeymoon' period of this pregnancy so I don't expect it to last....
grape tomatoes + basil pesto + tasy cheese + gf bread (note the crust on the bread still, for the first 3 months i couldn't stand crust so i used to cut it off lol)
p.s. it's a little yellow in this shot cause my color balance tool bar is missing in PS :( if you have it, i'd like it back pls.
Super daaaank gluten-free (homemade crust!) pizza from Amici's in Birmingham, MI. This one had portobello mushrooms, roasted garlic, and bacon. Mwahahaha.
these are the only ones left, the sort of cracked and ragged bits. because all the rest were eaten. all three of us ate them.
Chilli chocolate raspberry cups are a perfect little yet mighty treat. Crispy chocolate cup hides sweet raspberry filling topped with chilli chocolate ganache.
Yemista - Greek stuffed peppers is a vibrant dish that smells & looks like summer. It makes a great lunch or dinner,it's effortlessly vegan and gluten-free.
Lemon, oregano marinated chicken kebeb meat with artichoke hearts, saute'd mixed colored peppers and onions and quinoa tabbouleh with the first, new-growth mint from the garden.
dealing with a back injury right now, so serious cooking is out of the question. time to turn to the pantry and freezer for some easy to whip up food for the week.
*fried brown rice with asian veggies
*tuna salad on baby spinach packed with tones of fresh veggies.
*sauce containers with extra GF temari and red vinaigrette
~~~
lack of recipe for tuna salad:
2 cans tuna, packed in water
green beans (1 1/4 cup?) cut into 1 inch sections, and blanched
1/2 red onion, thinly sliced
grape tomatoes, quartered
2 stalks celery, chopped
1/2 english cucumber, chopped
1 small can sliced black olives
drain and rinse tuna, then break up finely with a fork in a large bowl. season liberally with EVOO and red vinegar, salt and pepper.
add in veggies and toss. taste and adjust seasonings to suit.
garnish with finely chopped fresh basil.
Ever single time we do a survey on the blog and ask what kinds of new recipes readers would like to see, the #1 request is always the same..
Kale-Pumpkin Polenta “Lasagne”
1 onion, diced
6 cloves garlic, minced
1 hot pepper, seeded and minced
¾ tsp cumin
¾ tsp cinnamon
1 cup sliced mushrooms
4 cups chopped kale
1 ½ cups diced tomato
Salt and pepper, to taste
1 cup cooked pumpkin
1 cup cornmeal
4 cups water
1 tbsp roasted garlic
½ tsp dried sage
½ tsp dried thyme
1 tsp nutritional yeast
Salt and pepper, to taste
In a saucepan add the onion, garlic, hot pepper, and mushrooms. Add enough water to barely cover. Bring to a boil and then reduce the heat to low and cover. Let it steam for 10 minutes, checking every so often that it doesn’t burn. Add the kale and cook for about 5 minutes. Add the tomatoes and cook for about 10 minutes. Season with salt and pepper to taste.
Place in a lasagne pan or a casserole dish.
Bring 4 cups of water to a boil and add the cornmeal and spices. Reduce heat to simmer and cook for about 20 minutes, stirring often. Stir in the pumpkin, garlic, and nutritional yeast. Mix in well so there are so lumps. Season with salt and pepper to taste. Cover the kale mixture with this.
Place in a 350 degree oven and cook for 30-40 minutes, or until the polenta begins to brown.
Braised Beans
1 ½ cups dried navy beans, soaked overnight.
2 onions, diced.
1 celery root, peeled and cut into 1 inch dice (Alternatively, you can thinly slice a couple of celery ribs)
2 carrots, peeled and diced.
1 small rutabaga, peeled and diced.
3-4 potatoes, peeled and diced.
2 tsp dried thyme.
2 tsp dried sage.
2 tsp dried and ground rosemary.
1 tomato, cored and diced.
4 cups vegetable stock.
2-3 bay leaves.
1 small package of chopped, frozen spinach, or a bunch of chopped fresh spinach (optional).
Salt and pepper, to taste.
Preheat the oven to 425 degrees F.
Place everything in a large oven-proof dish. Cover and bake for about 50 minutes, or longer depending on your oven. Check every so often to see if it needs more liquid, if so, add some water or vegetable stock. Toss in the spinach and cook, uncovered, for 10 more minutes. Season with salt and pepper.
Chimichurri sauce comes from "Viva Vegan!"
they're soft and doughy and the dough tastes good and these are on the second day and this is cream cheese frosting.
and I am finally done making goddamned cinnamon rolls!