A bit behind....but I got a great excuse!

I realized as of today I have been totally neglecting my blog.  I have a good excuse, really I do.  

You see this was probably the busiest most wonderful summer I can remember for a very long time.  Because our oldest son Spencer married the love of his life.

Here is where I will share a picture taken of Spencer when he was about six years old.

That is Spencer on the tricycle with his brother Stuart in the wagon and our dog Scarlett.  I know the quality of this picture is not great but I feel this picture captures the essence of how our lives were around this time.  Typical boy stuff.  Spencer would drive his brother and Scarlett around and around and that dog never jumped out of that wagon.  I can still see it as if I were looking out my kitchen window.

Then he brought home this girl....and she stayed and stayed and stayed.  Soph-seniors, proms, youth group and off to college at Grove City....she stayed.  She stayed through thick and thin.  She supported him and loved him and....well she was "the one."  

Engaged last August

(They allowed me the honor of taking their engagement shots!)

They began immediately planning the wedding!

The date was set for August 4th, 2012.  The guest list was huge!  We all sweated that a bit (okay more than a bit, but that is what you get when you combine two big families who have lived in one town their entire lives.) The party part was shaping up to be a ton of fun and the ceremony was lovely and meaningful with God at the center of their lives and in their commitment.  

A little lighter moment!

  

So happy!

Don't those smiles say it all?

God Bless You

 Jennifer and Spencer Brougher

See why I didn't have time to write a blog?  I promise to do better....honestly I will.

(photo credit for wedding shots to Jenn's friend Alex Moore. Amazing Photographer)

Extra note:  Spencer is the Youth Director at St. Paul's Presbyterian Church and Jenn is a biology teacher. (okay they both almost are)....they have a to finish a few details at Grove City and then they are home, home home and ready to start their jobs.

A Southern Staple...Sweet Freedom; Living Allergen Free

Grits, a southern staple.  Severed at breakfast, lunch and dinner, three-quarters of the grits sold in the United States are from a belt of coastal states stretching from Louisiana to the Carolinas, known as the "Grits Belt.". Here in the northeast, reactions to this interesting side dish are mixed.  If you're not familiar, grits is coarsely ground corn that is usually cooked with milk and butter. 

I've always been a fan of this somewhat bland side dish, so recently began experimenting with ways to make tasty dairy free versions.   Grits made with just water miss the mark by a mile.  If you're going to try grits, it's worth it to add the extra calories  by using dairy free "milks" and "creams".  Almond Breeze makes an almond milk, coconut milk blend that I like to use in recipes that call for whole milk.  For recipes calling for heavy creme, my go to is Mimic Creme.  It is a blend of almond and cashew creme that's both gluten and dairy free.  I use the soy free version of Earth Balance for a butter substitute in all recipes.  It has a great flavor and replaces butter one for one. 

Although I love plain grits my preference is for a slightly spicier version.  My all time favorite grit dish is Shrimp and Grits!  I love both the traditional southern recipe and a "cream cheese" version that adds a unique flavor.  The southern version adds onion and bacon along with the ubiquitous hot sauce. 

If you've tried grits and decided they weren't for you, give them one more shot and try one or both of these recipes for Shrimp and Grits.  I promise you won't be sorry!

Cream Cheese Shrimp & Grits!

Serves 6

2 cups Mimic Creme

2 cups Almond Breeze almond/coconut blend

1 cup stone-ground grits (I use Bob's Red Mill)

1/3 cup cashew cream cheese

kosher salt and freshly ground black pepper to taste

In a medium saucepan, bring cream and milk to a simmer over moderately low heat.  Whisk in grits and cook, stirring often, for 25 minutes.  Stir in cheese and season with salt and pepper.

Toss shrimp in olive oil and hot sauce to taste (can be omitted) and bake shrimp in 450 degree oven for 10 to 12 minutes.

Traditional Shrimp and Grits

Ingredients

1 tablespoon butter replacement

1 tablespoon olive oil

1 large onion, finely diced

2 cloves garlic, finely chopped

2 cups milk replacement

3 cups water

1 cup grits

1 1/2 cups cheddar cheese replacement finely grated

8 ounces turkey bacon, chopped

20 medium to large shrimp, peeled and deveined

1/4 cup scallion, chopped

Salt and pepper

Procedures

Add the butter replacement and olive oil to a saucepan set over medium heat. When the butter has melted, add the onion and cook until soft. Add the garlic and cook for another minute. Turn the heat to high and pour in the milk replacement and water. Bring to a boil and slowly whisk in the grits. Turn the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. When done, dump in the cheese replacement and stir until it is melted. Season with salt and pepper and set aside.

Add the bacon to a large skillet set over medium-high heat. Cook until golden browned and crisp. Remove and drain on paper towels. Pour out all but 3 tablespoons of the oil.

Set the skillet back over medium-high heat and when nearly smoking, add the shrimp. Cook until pink, about 1 1/2 minutes per side.

Scoop some of the cheese grits into a bowl and top with the shrimp, chopped bacon, and scallions. Season to taste with salt and pepper 

A Cake For Angels. Sweet Freedom; Eating Allergen Free

Wow I have not updated this blog since June 14th!  Sorry about that!  Both Dawn and I are slipping, mostly me!  Here is the latest addition to her Sweet Freedom series!  

A Cake Fit For Angels

Did you ever wonder how Angel Food cake got its name?  Although there is no official documentation, it's believed that the Pennsylvania Dutch were the original makers and namers of the cake.  The cake was presumably named because it is light and airy enough to be food fit for angels.

Angel Food Cake is made with a large quantity of egg whites and no shortening or leavening.  A fun and colorful way to serve this cake is to break it into pieces and layer in a large glass bowl with different fruits, berries and cool whip.

A gluten free version of this cake can be made easily by choosing lighter gluten free flours like sweet rice or tapioca. 

Although I like Angel Food Cake, my personal favorite is Yellow Angel Food Cake.  I used to beg my grandmother to make it for me when I was a little girl.  It's a denser cake than the traditional white Angel Food Cake and is usually topped with a sea foam icing. 

Both cakes are great for those of us who are dairy free as there is no milk or butter in these recipes.  I've included a typical recipe for Angel Food Cake and my grandmother's recipe for Yellow Angel Food Cake.  Enjoy!

Angel Food Cake

Ingredients

1 cup gluten free flour

3/4 cup sugar

2 tablespoons sugar

12 large egg whites, MUST be room temperature

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

3/4 cup sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

Directions

Note: For those not used to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.

DO NOT GREASE PAN.

Heat oven to 375°.

Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.

Combine the extracts in a small bowl; set aside.

Beat egg whites, cream of tartar and salt until it forms peaks.

Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.

If you have a mixing guard for your mixer bowl now would be a good time to attach it.

Beating on LOW, add flour mixture and extracts slowly.

Make sure you fold in the sides and bottom of your mixing bowl.

(You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.

Move a knife through batter to remove air pockets.

Bake 30-35 minutes or until top springs back when touched lightly with finger.

Invert pan onto a tin funnel to cool completely.

Yellow Angel Food Cake

6 eggs

1 ½  cups sugar

¼ tsp almond

1/4 tsp salt

¾ tsp cream of tarter

½ cup cold water

½ tsp vanilla

1 ½  cups of gluten free flour

Beat egg yolks, salt and water.  Add sugar slowly.  Beat until thick and light.  Add flavorings.  Fold in flour by hand, then the beaten egg whites. (Do not beat this mixture)  Bake 350 for I hour.

Sea foam Icing

Ingredients

2 egg whites, unbeaten

1 1/2 cups brown sugar

5 tablespoons ice water

1/8 teaspoon salt

1 1/2 teaspoons dark corn syrup

1/8 teaspoon cream of tartar

1 teaspoon vanilla

Directions

Put first six ingredients in top of double boiler and place over boiling water.

Beat on low speed until ingredients are thoroughly mixed. Cook on medium heat. Cook beating constantly on high speed until icing stands by itself.(about 5 min.) Remove from heat. Add 1 teas. vanilla. Beat for 1 more minute.

Biscotti Heaven - Sweet Freedom; Living Allergen Free

Confession:  As I am posting this blog I am actually eating one of Dawn's biscotti.  I am totally not kidding and they are delicious.  My favorite part is she didn't bake them until they were really hard.  I think they are perfect!  Try this recipe, I can't give it any higher recommendation.

If you've ever been to the strip district in Pittsburgh, I hope you've had the guilty pleasure of sampling the treats at Enrico Biscotti Co.  Their claim to fame is, of course, biscotti but the choices don't stop there.  Until recently, my personal favorite was the gluten free macaroons.  When paying for my goodies one afternoon, I mentioned to the clerk that I wished they would make gluten free biscotti.  She smiled and pointed to two jars almost hidden at the back of the counter.  Both were overflowing with, yes you guessed it, gluten free biscotti!  I added several to my bag and happily munched my way out of the door.  Not to sweet, crunchy, endless flavor combinations; I was in love!  And on a mission....to create my own versions at home.  After searching the Internet for ideas and my cupboards for ingredients, I came up with two delicious recipes.  They're simple to make and get the crunchy texture by a process of double baking.   You can even make a chewy rather than crunchy version by reducing the the amount of time during the second baking.  Try the two recipes below or add in your own favorite nuts, fruits and flavorings.  Enjoy!

Nutty Piña Colada Biscotti

INGREDIENTS:

4 1/4 cups gluten free flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter alternative, softened

1 1/2 cups white sugar

3 eggs

2 tablespoons rum

2 tablespoons pineapple juice

1 1/2 teaspoons coconut extract

1 cup shelled pistachio nuts

1/2 cup crushed pineapple (drained)

1/2 cup sweetened flaked coconut

DIRECTIONS:

1.            In a large bowl, cream together the butter alternative and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the gf flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.

2.            Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

3.            Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

4.            Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

5.            Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Spring Biscotti

INGREDIENTS:

1/4 cup butter alternative

3/4 cup white sugar

1 tablespoon orange zest

1/2 teaspoon vanilla extract

2 eggs

1 egg white

2 cups gluten free flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 ounces dairy and gluten free chocolate chips

1/2 cup dried cranberries

1 1/4 cups pistachio nuts

DIRECTIONS:

1.            In a large bowl, cream together butter alternative, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the gf flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the chocolate chips, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.

2.            Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

3.            Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.

4.            Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.

5.            Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Summertime Sipping - Sweet Freedom; Living Allergen Free

Summer is finally here!  Maybe not the actual date on the calendar but for me, the beginning of June has always been the official start of summer.  To me, summer means June bugs hitting the screen, bright red watermelon, sleeping with the windows open, butter (alternative!) dripping off fresh corn on the cob, and twinkling lightning bugs.  It's when my dogs want to be out more than in and so do I.  Summer is also the time of the year when I feel like a few more hours get added to my day.  I know it's only a trick I play on myself but the extra hours of daylight make me feel like I've won the time lottery.  One of my favorite ways to spend my "winnings" is hanging out with friends on the deck, sipping wine and watching the light slowly fade out of the day.  I love a crisp, dry white wine like Pino Grigio or Chardonnay.  Fruit filled sangria's have always been appealing but when I taste them I'm disappointed with how sweet they are.  I recently found a recipe for Strawberry Basil Sangria that uses a base of Chardonnay.  My interest was  piqued because of the white, dry base and the fresh basil, so I decided to give it a try.  Basil has always been one of my favorite herbs.  It has a unique flavor that pairs well with the strawberries and apple.  The great thing about this recipe is that you can make it as sweet or as tart as you like by increasing or decreasing the amount of sugar and grape juice.  It's a refreshing drink for a summer evening and keeps well in the fridge for a day or two (that's only if your lucky enough to have left overs!).  Of course this is both gluten and dairy free so what's not to enjoy!

Strawberry Basil Sangria

½ lb of fresh strawberries

1 apple

1 ounce of fresh whole basil leaves

1 bottle of your favorite Chardonnay

½ cup organic sugar

1 cup of club soda

1 cup of white grape juice

1. Trim and thinly slice the strawberries.

2. Slice and dice the apple into very small bits.

3. Score the basil leaves with a fork or cut into strips.  If you score the basil then simply  rub the basil leaves gently with the fork in order to release their flavor in the sangria.

4. Layer the fruit, sugar and basil in a large pitcher and let sit for about 10 minutes. This is just to let the sugar absorb the juices from the basil and the fruit. You'll see it turn a bit red.

Healthy Decadence - Sweet Freedom; Eating Allergen Free

Editor Note:  I had the pleasure of eating these muffins a day ago and they were terrific.  I do not have food allergies and can basically eat what I want and I would grab one of these anytime!  Outstanding is the word to describe them.  

ENJOY!!

Healthy decadence; a contradiction of terms, an oxymoron, false advertising.

Normally I would agree with all of those definitions for "healthy decadence".  That changed for me after one bite of the recipe I'm sharing today.  I'm confident that after your first bite, you too will be convinced that those two words really do belong together! 

After popping the last Frozen Blueberry Muffin into the microwave to thaw, I went on a search for something a little different to start my day.  I ran across the recipe for Raspberry and Dark Chocolate Banana Muffins but initially passed it over because I'm not a big banana fan.  For me, bananas have to be on the green side of ripe or they belong in the trash!  However, the lure of justifiable chocolate before lunch eventually convinced me to give them a try. 

Both bananas and raspberries are full of benefits.  In fact, bananas have several positive benefits that many other fruits do not.  The health benefits of bananas far outweigh those of the apple because it has many more vitamins and nutrients than their round counterparts.  Bananas have two times as many carbohydrates as an apple, five times as much Vitamin A and iron and three times as much phosphorus. In addition, bananas are also rich in potassium and natural sugars.  All of these factors combined make the banana a “super food” that is an integral part of a healthy daily regimen.  Because of the abundance of vitamins and minerals, bananas are a great source of natural energy.  Eating only two bananas will give you enough energy to exercise or workout for an hour and a half.  Because they are rich in potassium, bananas help the body’s circulatory system deliver oxygen to the brain.  This also helps maintain a regular heartbeat and a proper balance of water in the body.  Potassium is also helpful for reducing strokes and regulating blood pressure because of the way it promotes circulatory health.

Raspberries are high in ellagic acid, a phenolic compound that may help prevent cancer, inhibit the growth of cancer cells and actually stop the growth of some cancers.

Raspberries also contain strong antioxidants such as Vitamin C, quercetin and gallic acid.  Its seed oil even has a natural sun protection factor!  One of my favorite benefits of raspberries is their ability to burn fat!  This fruit is packed with fiber and manganese. Fiber helps slow the digestive process so you feel full longer. Manganese is a trace mineral that helps keep your metabolic rate high, which in turn burns fat.

So....mash some bananas, stir in the raspberries, toss in a healthy cup of chocolate chips and enjoy!

Raspberry and Dark Chocolate Banana Muffins

Ingredients:

2 cups gluten free flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons dairy free butter alternative, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup dairy free yogurt or coconut milk (canned)

1 teaspoon vanilla extract

1 cup dark chocolate chunks or chips (I use Enjoy Life dairy free semi-sweet chocolate mini chips)

1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour (I use frozen sweet cherries and raspberries)

directions:

1. Preheat oven to 350°F.  Line muffin tins with muffin foil or paper cups (18 cup)

2. In a medium bowl, whisk together the gluten free flour, baking soda and salt.

3. In a separate large bowl, beat the sugar and dairy free butter alternative with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt or coconut milk, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top of each muffin to make them look pretty.

4. Spoon the batter into the prepared muffin tins. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the tins on a wire rack. Remove from tins and cool completely on the wire rack.

A treat for Mom - Sweet Freedom; Living Allergen Free

Just a quick personal note before you read Dawn's blog.  I recently had the pleasure of enjoying these Gluten Free Cream Puffs and they were outstanding.  So don't think, "oh gluten-free, not for me" because these are great for anyone!  Enjoy!

A Special Treat For Mom

Look no further if you're trying to find a special treat to make for Mom this year!  Impress her with your culinary skills by made a fresh batch of home made cream puffs.  They are deceptively simple to make but look and taste like you slaved over a hot stove for hours.      Cream puffs  an be filled with whipped cream, ice cream or my favorite - warm vanilla pudding.

Americans have an obsession with these light, tasty pastries.  They've been on American menus since 1851 and is the official dessert of Wisconsin.  Last year at the Wisconsin State Fair, David Schmidt and Team Cream Puff grabbed the world's record for the largest cream puff weighing in at 125.5 pounds!

I'm sharing a recipe that uses shortening instead of butter.  I've found that shortening will "stand-up" better in certain recipes instead of a dairy free butter alternative.  The puffs come out golden brown, soft and chewy.  Enjoy!

Gluten Free Cream Puffs

Ingredients

1 cup water

1/2 cup shortening

1/3 cup potato starch flour

2/3 cup rice flour

(or 1 cup gluten free flour mix of your choice)

1/2 teaspoon salt

1 tablespoon sugar

4 eggs

How to make it

Preheat oven to 450 degrees

Combine water and shortening in a large saucepan.

Bring to a rapid boil .

Mix flours, salt, and sugar and add to water and shortening. Stir until mixture forms a ball that leaves the sides of the pan.

Remove from heat and cool slightly.

Add the unbeaten eggs, one at a time, beating well with electric mixer after each egg is added.

Drop by tablespoons on to prepared baking sheet.

The puffs should be approximately 2 inches round and about 1/1/2 inches high.

Leave space for them to expand.

Bake in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and bake for 20 minutes more.

Remove from oven and prick with knife to let steam escape.

Cool, cut off tops and scoop out any remaining moist dough before filling

Makes 8 to 10 puffs

For the Filling

2/3 cup dairy free "milk"

1/3 cup granulated sugar

3/4 cup heavy cream dairy alternative (Mimic Creme or canned coconut milk)

4 tablespoons cornstarch

1 large egg yolk

2 teaspoons vanilla extract

Prepare the Filling: Combine dairy free milk and sugar in a medium saucepan and cook over medium heat until mixture reaches a gentle boil. Reduce heat to low. Meanwhile, a small heatproof bowl, vigorously whisk together heavy cream dairy alternative, cornstarch, and egg yolk. In a slow and steady stream, whisk heavy cream mixture into hot milk. Increase heat to medium. Cook, whisking constantly until pudding thickens, about three minutes.