Truffles, truffles and more truffles.....

Pumpkin truffles

Truffles....bite-sized pieces of amazingness!

I find baking a fun challenge, especially baking gluten-free.  There is something about baking that is thrilling when it is my first time trying something.  It is like I want to be able to prove that I can make something amazing, specifically when it is gluten-free.  You know the reactions you get at parties after you divulge the piece of information that you are gluten-free....either people feel bad for you, or people don't believe you, and just roll their eyes at you, or they even try to explain why it isn't really necessary. And that's ok.  You know why....because people will be so shocked with how good these little bite-sized treats are, they won't care if you are gluten-free or not, they will just want more!

Hot chocolate peppermint truffles

I got the idea to make the pumpkin truffles after a neighborhood children's Halloween parade.  There was a bake sale, and while I usually don't even approach the table, because I know I am not going to be able to eat anything, I decided to take a look, and I saw some adorable little cookie pumpkins.  It listed the ingredients, and while it looked safe to eat, I decided not to risk it, but couldn't wait to look it up when I got home.

White chocolate peppermint truffles

The closest thing I could find were Brazilian brigadeiro, which are little truffles popular at Brazilian parties.  I couldn't wait, I had to try them that night.  The ingredients are simple - sweetened condensed milk (one of the greatest inventions ever!), pumpkin, butter and sugar.  And, wow did they taste delicious. It is impossible to stop at one.  They are the perfect treat to bring to a party!

I couldn't stop there.  With the holidays around the corner and my love for peppermint, I was determined to make a wintery equivalent.

One key thing to keep in mind while making these truffles - you must stir!  And not stop.  So, put on some good music, a good TV show - you will be stirring until they are done.  It doesn't take long, but you can't walk away.  Don't walk away!  You don't want any stickage on the bottom of the saucepan.  Just keep stirring, and you will be pleased you did.


Pumpkin Truffles

1 can (14 oz) sweetened condensed milk
1/2 cup canned pure pumpkin
1 tablespoon butter
dash of cinnamon

------------------------

1/4 cup sugar
1/4 teaspoon cinnamon
whole cloves (optional)

Combine the first 4 ingredients in a saucepan on medium heat, stirring constantly;

Stir for about 20-25 minutes until it thickens, and all comes together in a kind of pumpkin blob;

Remove from heat, and place in a glass bowl to cool in the refrigerator for about 30 minutes;

Combine the sugar and cinnamon in a small bowl;

When the pumpkin mixture is chilled, lightly wet your hands and use a teaspoon to scoop up a ball and roll in your hands, and then roll in the sugar/cinnamon mixture.  Add a clove stem if you would like (but remind people not to eat them);

Place in small paper candy cups.


Hot Chocolate and Peppermint Truffles

1 can (14 oz.) sweetened condensed milk
1/4 cup chocolate powder
1 tablespoon butter
1/2 teaspoon cinnamon
------------------------
1/3 cup candy cane sugar (recipe)

Combine the first 4 ingredients in a saucepan on medium heat, stirring constantly;

Stir for about 15 minutes until it thickens, and all comes together in a chocolate blob;

Remove from heat, and place in a glass bowl to cool in the refrigerator for about 30 minutes;

Place the candy cane sugar in a small bowl;

When the chocolate mixture is chilled, lightly wet your hands and use a teaspoon to scoop up a ball and roll in your hands, and then roll in the peppermint;

Place in small paper candy cups.


White Chocolate Peppermint Truffles

8 ounces white chocolate
3 tablespoons butter
3 tablespoons heavy cream

------------------------

1/3 cup candy cane sugar (recipe)

Combine the first 3 ingredients in a saucepan on medium heat, stirring constantly;

Stir for about 10 minutes until it thickens;

Remove from heat, and place in a glass bowl to cool in the refrigerator for about 30 minutes;

Place the candy cane sugar in a small bowl;

When the chocolate mixture is chilled, lightly wet your hands and use a teaspoon to scoop up a ball and roll in your hands, and then roll in the peppermint;

Place in small paper candy cups.

These are just 3 examples, but I think it would be really fun to try out different toppings - coconut, almonds, pistachios, pretty sugar toppings, the possibilities are endless.  Making an assortment over the holidays would be a great teacher or hostess gift.

Or, if you are really brave, have a truffle making party with friends!

Candy Cane Sugar

Candy Cane sugar.  It is the condiment of the holidays, and can be used on so much...hot chocolate, cookies, peppermint bark, sprinkle it on popcorn, ice cream...I mean really, peppermint is pretty good on a lot of things!

It is so simple that I am going to make this post just as simple as candy cane sugar.

You buy old school red and white candy canes.  

Unwrap them.

Put them in a food processor. 

Turn on until it gets to a consistency you like. I like finely ground. (If you have children or pets around, be warned, it gets loud!)

Put the "sugar" in a well-sealed jar.  Any moisture will make it all stick together.

Start adding it to everything!

candy cane popcorn

hot chocolate peppermint truffles (recipe)

white chocolate peppermint truffles (recipe)

Black Bean Flourless Brownies

Yes, you read that correctly.  Beans and chocolate.  All right, all right, all right!  Bizarre combo...maybe.  Does it work..absolutely!  For the cynics....there will be no bean flavor in this chocolatey goodness.  My daughter gobbled these up, and when I tried to tell her I made them using black beans, she laughed and thought I was joking.

You might be skeptical, but I promise you, you will not be disappointed, and you will amaze your friends!  Just don't tell them until after they try them.

Black Bean Flourless Brownies

1 can of black beans (drained and rinsed)
2 eggs
3 tablespoon grapeseed oil (or other vegetable oil)
1 teaspoon vanilla
1/3 cup raw sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/8 teaspoon sea salt
handful of chocolate chips for topping


Preheat oven to 350F and lightly grease an 8x8 baking dish;

Place all ingredients, except the chocolate chips in a food processor, and blend until smooth;

Pour batter into greased baking dish, and top with chocolate chips;

Bake for 30 minutes or until a toothpick/knife comes out clean from the center;

Let cool on a cooling rack for 30 minutes before serving.



Don't say I didn't warn you. These brownies are yum!

Giveaway: Glutino Peppermint Yogurt Covered Pretzels

First, let me say, I love all things peppermint, and I love the holidays!  I am one of those people that want to put my decorations up right now!  When I feel a chill in the air, I am ready to snuggle up to Love Actually, and a mug of Mexican hot chocolate with a sprinkling of crushed peppermint on top.

I even bought extra candy canes last year, just so I could crush them in my food processor and enjoy "peppermint sugar" year round.  So, when these babies arrived in the mail today from Glutino, I almost could not not contain myself. It took major self control to wait the hour I had, to pick my daughter up at school, so we could enjoy the first bite together.

Glutino yogurt covered pretzels are already one of my favorite snacks...add peppermint to them, and I will follow you anywhere.  They were even better than I could have imagined, a total treat! You cannot eat just 1, or 20!  My daughter loved them just as much, and I have had to put a couple away in the corner out of reach, just so my husband can try them when he gets home from work.  But really, I am the one with celiac in my family, so I am allowed to inhale all of the gluten-free goodies that come my way, right?

So, because I am so enamored with this savory, sweet minty treat, I asked Glutino if I could give some away to a fellow gluten-free eater out there.  To enter this giveaway of 2 bags of gluten-free Glutino Peppermint Yogurt Covered Pretzels please leave a comment below about your favorite holiday treat with your email (or how else will I be able to get these sent to you), and tweet about this giveaway on Twitter, with a link to this post.

I will draw a winner, at random, on Friday, November 22nd at 10pm.

Good luck, you will not be disappointed!

Pumpkin Brownies - easy peasy

'Tis the season of the pumpkin.  The possibilities are endless...pumpkin pancakes, pumpkin soup, pumpkin pie, pumpkin crisp, pumpkin bread, pumpkin cookies, pumpkin pasta, pumpkin spice chai......  And the great part is that pumpkin is good for you too, so you can at least make yourself think....this dessert is ok, it has pumpkin in it.  At least that is how I justify it, and I'm ok with that.  With the changing leaves and cooler weather, the comforting flavor of pumpkin just feels right.

So, when Glutino sent me a box of their Gluten-free Pantry Brownie Mix, I knew what I had to do.

I know I really should have made the brownies according to the directions to give proper feedback, so I cheated a bit.  But, I have made their brownies before and loved them, so I thought I would dress them up a bit and give this box of brownie mix a fall makeover.

It's so simple, I really don't even need to write a recipe.  These brownies have only 2 ingredients in them! Yes, you read that correctly - 2 ingredients!!!

Pumpkin Brownies

1 package of gluten-free brownie mix

1 15-oz. can of 100% pure pumpkin


Preheat the oven to 350'

Prepare a 8x8 baking dish lined with parchment paper;

In a mixing bowl, combine the brownie mix with  the pumpkin until combined, and viola! That's it.  It is really that easy!

Now, pour the pumpkin brownie mix into the prepared baking dish and bake until set.  I baked the brownies for about 50 minutes;

Let brownies sit for about 30 min, and then cut.


The texture will be more fudge-like and less cakey, and it will be hard to eat just one...but hey, there is pumpkin in it...so go ahead have 5!

No-bake Peanut Butter Chocolate Bars

Peanut butter and chocolate, how can you go wrong?  And when it doesn't involve heating up an oven, hot mitts and cooling racks, it really is a win-win for everyone involved.  The calories are simply not an important factor here.

The other day I was thinking to myself about how I love baking even if I give most of my goodies away, it is just fun to go through the process in making it.  I think it is because I love the challenge.  I love proving that gluten-free baked goods can be just as good, if not better than their gluten-filled doppelgangers.  I had a friend announce the other day, whose wife is gluten-free, that gluten-free baked goods are horrible tasting, dense and dry.  I couldn't believe it...well, yes, I could believe it, but he obviously hasn't really gotten "out there" in the gluten-free world.  Sure, if you grab a random box of gluten-free cookies off the grocery store shelf, you are very likely to be disappointed and discouraged with what the gluten-free world holds.

Once you start baking at home, you will be amazed at how you don't miss the gluten.

I was craving making something easy that included peanut butter, and I thought chocolate peanut butter bars would fit the bill.  Most versions of this recipe include cookie crumbs, but I did not let that stop me. I used crumbled Vanilla Chex instead.  Really, any kind of Chex, or gluten-free cookie will do.

Peanut Butter Chocolate Bars

1/2 cup butter, melted

1 cup powdered sugar

1 cup of gluten-free cookie or cereal crumbs (I used Vanilla Chex)

3/4 cup peanut butter 

1 cup of semi-sweet chocolate chips, or baking chocolate

In a large mixing bowl, combine the melted butter, powdered sugar and cookie crumbs; 

Stir in the peanut butter until well combined;

Line an 8x8 baking dish with aluminum foil or parchment paper, and spread the peanut butter mixture evenly in the dish, set aside;

Place the chocolate in a microwaveable bowl, and heat for 30 seconds at a time, stir, and repeat until chocolate is a smooth sauce;

Carefully pour the smooth chocolate sauce over the peanut butter and spread so it covers completely;

Chill in the fridge for about 4 hours;

Remove from baking dish and cut into squares.  Store uneaten bars in the fridge.

It's a homemade peanut butter cup......only better!

Pavlova - Southern Style

The first time I tried a pavlova was in my single days living in Chicago, and my dear Australian friend made this for my birthday.  I couldn't get enough, and I wasn't even gluten-free at the time!  I just thought it was the greatest thing ever and wished my friend would make it for me on a regular basis.  The pavlova originated as a dessert from Australian and New Zealand, and is traditionally topped with cream, strawberries, kiwi and passionfruit.

And the best thing of all about this wondrous thing called a pavlova, it is naturally gluten-free!! Yippee, don't you just love when some of your favorite foods are safe for you just the way they are? Score!

For my "big" birthday last year, I requested from my mom, who was visiting from Florida, to make me one, and she didn't disappoint. I saw the cover of the April 2012 issue of Southern Living and knew I had to have it!  I had this issue saved since April on my coffee table, just because I couldn't get enough of the cover.  She did not follow the recipe exactly, but it was our inspiration.

And it came out looking just as beautiful.  Thank you mom!

This past weekend, I was lucky enough to ring in another year with my family.  And while I love my family more than anything, I know them, and I knew I wasn't getting a homemade birthday dessert from my husband or daughter, so I had to take matters into my own hands.

As my very good friend, Julie, in Chicago once told me....I will set myself up for disappointment if I wait for something to be done, so I need to do it myself and just enjoy the occasion.  And that is what I did.  I made my own birthday dessert.  Of course, M had to clean up the kitchen, but hey, I cook, I don't do the messy stuff.  It's the least fun part of the whole cooking experience.

Since, I picked up fresh Georgia peaches that morning from the Grant Park Farmers Market, I decided to whip up a pavlova (just one layer this time) with a Southern twist as this year's birthday treat.

A pavlova looks and sounds a lot more intimidating than it is.  It is simple....meringue, cream and fruit, and viola! There you have it.  The fact that it is simple is what makes it so good!  It also keeps easily in the fridge if you can't finish it, but it will be difficult not to go back for second, thirds......

The most crucial step in the whole pavlova-making process is to get good, clean egg whites.  My suggestion...seperate them one egg at a time, so if you do mess up, you will not ruin all the eggs at once, and need to run out to buy more in a frenzy of panic.  Trust me on this one.

We went out for an amazing birthday dinner with my family, to Wisteria, which had a delicious gluten-free menu, and then came home to this:

I may have made my own birthday dessert, and received funny looks from my friends, but hey, I wasn't disappointed. Thank you Julie for that wise tip!

It is important to make sure you have parchment paper before you start this recipe.  It is also important to note, that you don't want to assemble the meringue, cream and fruit until just before serving, so it is at its freshest.

Pavlova with Fresh Peaches

Meringue

4 egg whites

1/2 cup fine, white sugar

1/2 teaspoon creme of tartar

parchment paper 

Cream topping

1 cup of heavy cream

1/2 cup of mascarpone or ricotta (different textures, but equally as delicious)

1 tablespoon sugar

1/2 teaspoon vanilla

fresh fruit for topping - sliced strawberries, blueberries, or sliced ripe peaches.  Any fruit will do. If using sliced fruit, you can slice ahead of time and toss in a bowl with a teaspoon of sugar and let sit for an hour, which will make them juicy and saucy.

Preheat oven to 250'

In a mixing bowl, beat the egg whites and the cream of tartar at high speed with an electric hand-mixture until foamy.  Gradually add the sugar until it dissolves.  Continue mixing until the egg whites become firm, stiff and spoonable, about 4 or 5 minutes;

Place parchment paper on a large cookie sheet.  Place a dinner plate upside down on the parchment paper and use a pen to trace around it.  Remove the plate.

Gently spoon the egg white mixture into the traced circle, and spread evenly;

Place in the oven, and bake for one hour, turning tray after 30 minutes;

Turn the oven off, and let the meringue sit in the oven with the door closed, but oven light on for 2 hours, or until meringue is completely dry.

For the cream topping, combine the 4 ingredients in a mixing bowl, and use an electric hand-mixer until it becomes stiff, and spoonable.

Once ready to serve, spoon the cream onto the finished meringue, top with the fresh fruit and serve.  To save leftovers (if there are any), carefully cover in plastic wrap, and the pavlova will be equally enjoyable the next day.

Bon Appetit mate!

Dunkin' Donuts gluten-free options, yay or nay?

Earlier this year Dunkin' Donuts announced it would be testing some gluten-free products in a few of it's stores, and now it looks as if by the end of the year, we can expect to see them nationwide at their stores.  They will be offering gluten-free cinnamon sugar donuts and gluten-free blueberry muffins that are baked in a dedicated facility and individually packaged to avoid cross-contamination.

After reading Gluten Dude's post this morning, I am in full agreement... I just don't see this as exciting, at least not to me personally. I get it, there are people out there jumping for joy, and I can see how it would be great for special occasions, or for children who are no longer told they can't eat anything there when other kids are able to indulge.  Or when your child is at a birthday party watching all of the other kids enjoying donuts.  Sure, the donuts may not be warm and freshly baked, but they are something.

But will you eat them?

I won't.

Maybe, when I was first diagnosed, I would have been in the excited club,  and ran over to Dunkin' Donuts to try one, but not now.  Mainly, I didn't go to Dunkin' Donuts before I was diagnosed with celiac, so why would I go now?  I don't need to be adding something packed with calories, and non-pronounceable ingredients which I wasn't eating in the first place.

And, let's talk a little bit about the calories.... gluten-free items are often higher in fat and sugar so that they can keep up with the gluten-filled counterparts in taste and texture, and this is definitely true with the Dunkin' Donuts offerings.  The cinnamon sugar donut will be packed full with 320 calories, which is more than their gluten-filled glazed donuts (260 calories)!  Their blueberry muffin will contain 400 calories!  I don't know about you, but that doesn't sound like a deal for me.  That's a meal's worth or non-nutritious calories.

I have read several announcements online about this new introduction to the gluten-free world, and what gets me, is when the media makes Dunkin' Donuts out to be offering healthier options.  This is misleading.  Call it what it is...yes, they are providing options for those who are gluten-free, and kudos for that!  But, this is not a healthier option.  These items are still packed full of sugar, fats and non-pronounceable ingredients, so they can stay "fresh" in their plastic packaging.

The most important thing to realize is that, yes, celebrities might be touting the gluten-free "diet" as a way to loose weight.  The new gluten-free donut and muffin at Dunkin' Donuts will not help you loose weight like a celebrity, or even a non-celebrity for that matter.

Is it nice to have a gluten-free alternative when everyone else at the office or a birthday party is able to dig into that warm, jelly-filled donut...sure it is!  I am not denying that one bit.  But, if you weren't going to eat it before, why would you eat it now.

What are your thoughts on Dunkin' Donuts new gluten-free menu items?  Yay, or nay?

Salted Caramel Bars

It has been a very crazy few weeks, and now with my daughter out of school (and officially a 3rd grader), it was nice to have an easy, relaxed long weekend with my family and friends.  I go through ups and downs with cooking and baking.  Sometimes I feel I just lack any inspiration, and we eat many meals of roasted veggies.  Roasted veggies tacos, roasted veggies in pasta, roasted veggies with mashed potatoes.  You name it, I can add roasted veggies to it.

Cooking vegetarian, with an occasional fish dish, can sometimes wear me out.  I love getting creative with vegetables and legumes, but some days, I just want it over and done with, and put on a plate in front of me.  So, it was nice this weekend when I got the spark back to experiment, and wow, this was a sinfully delicious experiment.  I was feeling caramel, I was feeling cookie bar....after looking up several ideas, I took inspiration from many different recipes, and created my own gluten-free version.

BEWARE...these are ridiculously addictive.  Seriously, you need to make them to bring somewhere, because if you leave them in your own kitchen, you will not be able to resist.

The pictures may not be super pretty, and a little too "organic", but don't let the pictures fool you. No one will be complaining about how they look.

Salted Caramel Bars

Crust

1 cup butter, softened

1/2 cup sugar

3/4 cup powdered sugar

2 t vanilla

2 cups gluten-free flour (I used Pamela's Pancake & Baking Mix)

Caramel sauce

1 cup sugar

2 T light corn syrup

1/4 cup water

1/2 cup heavy cream

1 t fresh ground sea salt

1/4 cup sour cream

Preheat oven to 325'

Crust:

Combine the butter, sugars and vanilla in a large mixing bowl and use a hand mixer until smooth, fluffy and well blended;

Add the flour until combined;

Line an 8 x 8 baking dish with parchment paper;

Add half of the dough to the baking dish and use fingers to flatten and smooth to edges;

Bake for 30 minutes or until edges start to brown, place the remaining 1/2 of the dough in the fridge.

Caramel sauce:

In the meantime, add the sugar, corn syrup and water to a sauce pan, stir to combine and let sit on medium-high heat;

It will start bubbling, watch closely and when it starts to turn amber (about 8 minutes), turn off the heat, add the cream, and stir to combine;

Add the sour cream, and stir to combine;

Let sauce sit until the crust is ready.

Finishing crust:

When the crust is finished, spoon the caramel sauce on the baked crust (you will have lots left over - put in a jar and store in the fridge until you want a spoonful, or to put it on ice cream);

Sprinkle the sea salt over the caramel;

Crumble the remaining cooled dough on top of the caramel;

Bake for another 30 minutes, or until top crust starts to brown;

Let cool completely (at least an hour), and cut into squares.

Enjoy!  Don't say I didn't warn you.

A Sure Thing: Gluten-free cakes, cupcakes, donuts & more...

There is one question I get more than any other when it comes to cooking for someone who is gluten-free.....how do I make a birthday cake that will compare to a "regular" cake?

And here is my quick and dirty answer.  I am going to give it to you straight...Betty Crocker.  Yeah, that's right....Betty Crocker! And my other secret...buttermilk...but shhhhh, you didn't hear that part. And no one is paying me, or compensating me to say this.

Sure, it's not organic or full of ancient grains....but for that special occasion, it gets the job done.  Forget being clean, and just embrace the cake mix for this one occasion, because you will receive endless compliments, and not because it is good for a gluten-free cake, but because it is good for any cake!

I use Betty Crocker gluten-free yellow cake mix for donuts, cupcakes, birthday cakes, pineapple upside down cake, and even mini balsamic strawberry shortcakes (pictured above).  And when the cake mix calls for water, replace it with buttermilk, you will not be disappointed.  You are guaranteed to have  super fluffy and moist results.  If you don't tell people it is gluten-free, which is what I did with the pictured above when I brought it to a party, no one will know! I promise.

Pumpkin Crisp....move over pumpkin pie!

I am a huge pumpkin pie fan.  It seems people either love it or hate it, well, I am in the 'love it' camp.  And, it has to be fresh pumpkin, none of the this canned stuff.  I always buy the small pie pumpkins as soon as they show up at the store in October, so I can have them on hand through the holidays for pumpkin pie, bread, cookies...and now CRISP!

I have to admit, I have been ignorant on the ways of pumpkin crisp until this past week.  My daughter's class had a formal Thanksgiving feast this past Friday.  All the families were invited, and it was pot luck style with all of the traditional Thanksgiving Day foods.  Let's not even get started on how this can suck for someone who is gluten-free, but that is not the point of this post.  As I was eating away at my safe plate of mashed potatoes and sweet potatoes (which I made), I was eyeing this dessert dish labeled pumpkin crisp.  I had never heard of it before, but everyone seemed to be going crazy about it, and saying it was amazing.  I knew I couldn't eat it, but I knew I could go home and recreate it.  

As soon as I got home that afternoon, I went online and searched "pumpkin crisp", and I kept finding blog posts referencing a recipe from Southern Living (November, 2005), which coincidentally is one of my favorite magazines. Of course the recipe was not gluten-free, but really...is that going to stop me? No. And, I just happened to have some leftover pumpkin from a pumpkin pie I made earlier in the week.

I made this yesterday for friends and I can't stop eating the leftovers.  And it is so easy to make!  It is more like a pumpkin cake rather than what I would think of as a crisp (thinking apple or berry crisp), but has the right amount of cake and crispy texture on top.

A word of warning, this is not low fat.  

Here is my version.  The recipe calls for pecans on top, and since I am not crazy about nuts in my food, I have left that out, and made a couple of other small changes (less sugar, and gluten-free cake mix).


Pumpkin Crisp
2 cups fresh, roasted pumpkin (a 15 oz. can of pumpkin will also work)
1 cup evaporated milk
1/2 cup sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 package of yellow cake mix, I used Betty Crocker, gluten-free yellow cake mix
1 cup melted butter
Directions
1. Preheat over to 350'
2. Stir together pumpkin, evaporated milk, sugar, vanilla extract and ground cinnamon;
3. Lightly grease a 9x13-inch baking dish;
4. Pour the pumpkin mix into the prepared baking dish. Sprinkle cake mix evenly over pumpkin mixture;
5. Drizzle butter evenly over cake mix;
4. Bake at 350' for an hour or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream if desired.

This is so sinfully delicious and easy, this may be my new go-to dessert for the holidays.  I am even thinking of replacing my traditional pumpkin pie with this. I don't think you will be disappointed.

Chatting with President Clinton....as one does....

...on a Thursday morning.

If someone told me I was going to meet former President Bill Clinton, I would never have believed it. Especially while dressed impeccably in my walking morning sweats, sporting messy pig tails, and completely make-up free.

Though, something tells me that no one who knows me would be surprised that when I did get the chance to meet the former leader of the free world, I used my two minutes to ask him about eating gluten-free. I probably even received a few eye rolls. But, this is exactly what I did!

I found out yesterday morning, as soon as I returned from my morning walk, that he was doing a book signing at the Barnes & Noble just down the street. It took me about 5 minutes of debating whether to brave the crowds until I bolted out the door. I knew I would regret this opportunity if I let it slip.

I really had no clue what to expect, I wasn't dressed for it, and was honestly a bit grateful when I learned cameras and phones were not allowed in the store. But then I guess it would be über cool to have a picture with a President even if I was in a potato sack.

While waiting in line, on a very chilly Atlanta November morning for 3 hours and trying to stay warm with my Starbucks, that I vowed to stay away from...but hey, I needed the warmth, I had lots of time to think of what would say when I finally got the chance to shake President Clinton's hand and be in his personal space.

3 hours passed, and we were finally able to enter the building and regain feeling in our hands and feet, and I was getting closer and closer, I just knew I was going to stutter, and probably pass out when it was my turn. I tried to soak him in, since cameras weren't allowed so I could remember him clearly in my mind. He was tall, slim and looked to be in good health, and had on good shoes.

Most of the people in front of me grabbed the book, shook his hand, said thank you and walked on their way. When it was my turn.....

I did not pass out!

I did not spontaneously combust!

I did not throw up!

He was very sweet and smiled as he shook my hand. But, I didn't want to just walk away. I asked him if I could "ask you an off the wall question?"

He said sure, I bet he was a bit worried what it would be, as I am sure he has heard it all. I explained that I read his daughter had a gluten-free wedding cake, and was wondering if he ate gluten-free as well. Was he going to look at me like I was crazy? Was he going to give a signal to his secret service to remove me? Was he going to just refuse to answer me?

No, he actually seemed very engaged and wanted to talk about it. He explained that while he does have a wheat allergy, he does try to eat wheat-free all of the time, and to eat gluten-free when he can. He added that he is dairy-free, and vegetarian, but that he does eat fish sometimes. (Note: he is not vegan). He also emphasized that his daughter, Chelsea Clinton, is very "vigilant" about being gluten-free. The frustrating part was that he was just about to tell me more, and started to tell me something... but the people behind me were getting antsy and I had to move forward. D*mn those people! (I kid, I kid).

I may not have had the chance to ask more questions, but it was thrilling just to be able to ask what I did. I left with a huge smile on my face, and was getting looks from people who were amazed I got as much time with him as I did.

I love how when people have an increased awareness of what they eat, and how it affects their bodies, they just love to talk about it.

Now, I must read my signed copy of his book!

American Pie, part 1 & 2

"One time at band camp...."

Mmmm......pie. So tasty, so simple. I love baking when having friends over, but I don't like to do the same thing over, and over and over again. Not that I don't love my strawberry (oat)short cakes or peach cobbler, because I do! I just love trying something new. And the great thing I learned about pie is how easy it is. You make whatever goodness goes inside and just pour it into a pie crust. Viola! And while I love making my baked goods from scratch, I cheat with the crust. I admit it. I buy frozen. I need to get motivated and make my own, but for now, this is how I roll.

I was a huge fan of Whole Foods Gluten-Free Bakehouse gluten-free crusts...until I went to buy some for Father's Day the other week...and they were out! I kept staring at the freezer shelf in desperation, hoping one would magically appear. Next, I looked behind everything in that section, hoping I would find one. Thankfully, as I was walking away in sulking defeat, I saw Gillian's had a pie crust in a different part of the freezer section - score! I was skeptical, but in the end, I really liked Gillian's crust and may go for that one first next time. Rich buttery flavor.

And when you buys crusts they come in sets of two, so of course I couldn't use just one!

So what was I going to put in my pies...well, I had a desire to work with rhubarb, which I had never done before. I never even touched it, so this would be a total first. I decided to do a strawberry rhubarb pie, and as I was picking up blueberries on sale, Whole Foods had a recipe for blueberry sour cream pie next to the blueberries (how clever you are WF!), so that decided it!

I admit, it is pretty risky to try something new on guests, but I decided to go for it. And thankfully it resulted in some mighty tasty pies!! Two very distinct flavors, but equally as delicious. I kept asking which one my guests like best, but no one could decide.

I posted my strawberry rhubarb pie on the celiac-disease web site. Below is a fabulous photo of the pie in progress before the crumble topping was put on and it was baked.

The blueberry sour cream pie was not a recipe I put together myself, so I have Whole Foods to thank for it. I will copy it below with my change of using a gluten-free pie crust, and leaving out the powdered sugar sprinkled on top, which I just felt it didn't need.

Blueberry sour cream pie

1 cup sour cream

½ cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1 pint blueberries

1 frozen gluten-free pie shell, thawed

Preheat oven to 350°F. In a medium bowl, whisk together sour cream, sugar, eggs and vanilla. Gently stir in blueberries.

Pour mixture into pie crust and bake 55 to 65 minutes or until custard is slightly puffed and just set in the middle. Allow pie to cool to room temperature. If desired, chill before sprinkling with powdered sugar and serving.

Enjoy, and get ready to feel the love!

Your guide to gluten-free cupcakes in Atlanta

I must admit, as excited as I am about my new city, I really miss a few places in Chicago, so badly, that I want to drive up there just for that one thing, like Swirlz Cupcakes (pictured above). These cupcakes were so incredible that I would plan an afternoon around making sure I got there in time to get certain flavors before they were gone. And they did run out by the late afternoon. The great thing about Swirlz is that they made a great selection of gluten-free cupcakes, not just your standard chocolate and vanilla, though vanilla was actually my absolute favorite flavor of theirs. They make their regular cupcake flavors as gluten-free versions as well - like red velvet, banana Nutella or even egg nog!

Their web site lists their daily cupcakes, but I found there were usually some surprises when I went in to the store. Perhaps left over from a special order, but whatever the reason, I was addicted. And now I miss them.

Really, I should be making my own cupcakes and save some $$, but there is just something so fun about going somewhere and just picking it out and having it handed to you all pretty with beautiful frosting and decorations.

But, back to topic, this is about my new city and looking forward. After doing some research, I came up with a list of local cupcake bakeries that offer gluten-free cupcakes. There are definitely many more bakeries than that are on this list, but they do not offer gluten-free cupcakes, which is a shame, but hopefully more will jump on the bandwagon as the need for gluten-free grows. I also noticed many of them only offer chocolate and vanilla, with a couple of exceptions. Hopefully this list grows as well.

American Gra-Frutti - Available in store, and Atlanta-area Whole Foods. 1355 Roswell Road, Suite 152, Marietta, 30062. 404-304-9255.

The Cake Hag - Available in store and by special order. 233 Mitchell Street SW, Atlanta 30303. 678-760-6300.

Cake in the Box - Available in store and by special order. 2730 Peachtree Industrial Boulevard, Suite 204, Duluth, 30097. 678-417-5855.

Carolyn's Cupcakes - Vanilla and chocolate on a daily basis and by special order. 2745 LaVista Road, Decatur, 30033. 404-343.1964.

Doctor Bombay's Underwater Tea Party - Sometimes available in store, and special order. 1645 McLendon Avenue NE, Atlanta, 30307. 404-474-1402.

The Free Cookie - Available by special order, and Return to Eden. 404-536-6170.

Gigi's Cupcakes - Available in store on Wednesdays, or by special order. Vanilla, chocolate and spice cake with cream cheese frosting. 3655 Roswell Road, Atlanta 30342. 404-846-4400.

Lenox Cupcakes - Available by special order with 24-hour notice, any of their flavors. Phipps Plaza, 3500 Peachtree Road, Atlanta 30326. 404-949-0409.

Little Cake Bakery - Available by special order only, chocolate or vanilla with any of their frostings. 3792 Roswell Road, Atlanta 30342. 404-841-8856.

Magnolia Manor Sweets - Available by special order, and Peachtree City Farmers Market (seasonal). 631-793-9715.

Metrotainment Bakery - Available by special order with 48-hour notice, yellow and chocolate cupcakes. 1119 Logan Circle, Atlanta 30318. 404-873-6307.

Sugar Shack - Available in store and by special order. Double chocolate fudge flavor only. 4058 Peachtree Road, Atlanta 30319. 404-816-6161. (owned by Metrotainment)

Whole Foods - Available in the gluten-free freezer section with their Gluten-Free Bakehouse products. Atlanta-area stores.

At the time of this post, Sweet Pockets was testing out gluten-free recipes and hopes to offer them in the future, but no date has been set.

Strawberry (oat)shortcake

With summer here and friends coming over for weekend BBQs, one of my absolute favorite, refreshing things is strawberry shortcake. I mean, is there anyone out there that does not like strawberry shortcake....well except for my sister, who oddly got sick after eating them when she was little and still stays away from them to this day some 20 years later.

June in the midwest is the time to go strawberry picking and what better way to celebrate this delicious berry than by making decadent biscuits to go with it. I used to make it all the time before being gluten-free, but realized there is no reason this would not work gluten-free, just as I still enjoy all of my other favorite desserts. But I decided to put a twist on it this time, I decided to use some oat flour and flax seed meal in it. I thought some fiber wouldn't be bad, and I love the flavor of oats. These biscuits tasted like oat shortcakes, and I couldn't get enough, and hopefully you can't either. And of course, you must top it with real homemade whipped cream for the ultimate finishing touch.

Biscuits

1 cup gluten-free flour mix (I use Whole Foods 365 GF All-Purpose Baking Mix)

1/2 cup gluten-free oat flour (I use Bob's Red Mill)

1 tablespoon flax seed meal (I use Bob's Red Mill)

3 1/2 tablespoons sugar, divided

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 stick (1/4 cup) cold butter, cut into 1/2-inch cubes

3/4 cup buttermilk

1 tablespoon cream or buttermilk for brushing the tops of the biscuits

Fruit

2 pints of strawberries, hulled and cut in quarters (sometimes I like to add some blueberries as well, you can't have too much fruit here)

1 tablespoon strawberry preserves

1/2 tablespoon sugar

Whipped Cream

1 cup heavy cream

1/2 teaspoon vanilla

1 teaspoon sugar

Preheat oven to 425'

Combine the fruit in a large bowl with the preserves and sugar, stir well and let sit, covered, in the fridge.

Meanwhile the biscuits, combine the dry ingredients (saving 1/2 tablespoon of the sugar until later) in a large mixing bowl.

Add the butter and combine using clean, dry hands until it becomes the consistency of coarse meal.

Slowly add the buttermilk and stir with a rubber scraper until a dough forms.

Using damp hands form 3" balls and place on a parchment paper covered cookie sheet. Flatten slightly. Should make about 6 biscuits.

Brush the tops with the cream or buttermilk and then sprinkle with the remaining 1/2 tablespoon of sugar.

Bake for 12-14 minutes or until done. You can check with a toothpick through the middle of a biscuit.

Biscuits can be made ahead of time, up to 24 hours and kept at room temperature and covered until ready to use. Keep the fruit in the fridge until ready to use.

Before serving, combine the heavy cream, vanilla and sugar in a mixing bowl and using a hand-mixer at high-speed, beat until stiff peaks form.

When ready to serve, pour the fruit over a biscuit cut in half, and add a heaping spoonful of whipped cream.

Enjoy!

GFIW: Talenti Gelato, June 15

I know that with trying to keep weight off I should not be promoting something so decadent and not in line with my diet, but this is just too good. I bought this lovely Talenti black cherry gelato because 1) I love the packaging; and 2) the back clearly labels it not only gluten-free, but also HFCS free and hormone free, among other happy classifications.

I actually didn't even buy this for me, but for my daughter, and every night as I would give her dessert, I would sneak a spoonful, and the black cherry is just so delicious with a lovely creamy texture with crushed cherry swirled into the cream.

All flavors, except for the caramel cookie crunch are gluten-free. They also carry several flavors of sorbet.

Talenti can be found in many national grocery stores chains, including Whole Foods and Target.

Enjoy!

Udi's Gluten-Free Double Chocolate Muffins

Because these are so sinfully delicious, and I want to shout it from the rooftops and play it from a boombox á la Say Anything, I have to put a link to my review here too!

Tomorrow, it will be breakfast with Udi's bagels with smoked salmon, cream cheese and capers...mmm...can't wait!! After a very long walk, of course.

Sweet noodle kugel...say it 10 times!

Yesterday, I was reminiscing about living in NYC, and getting kugel from the local kosher deli. And I thought why not...I could do this. If my grandparents could see me now they would be so proud, and very shocked! I remember once when I was younger visiting my grandma in the Bronx and eating at a kosher deli, I asked for an egg-cream with my pastrami sandwich.....oooh, the looks of daggers I received. I might know a fraction more than I did then, like meat and dairy don't go together, but that is about it sadly. Along with kugel, I do love me a nice big bowl of matzo ball soup and a knish...now my goal is to make those in GF fashion.

This week started with kugel, and it came out great. I really think the key was the noodle. And since traditional kugel calls for egg noodles, us GF-ers are kind of out of luck, or so I thought. But one of my new favorite gluten-free products, a corn pasta from Hungary, Cornito fit the bill! Corn pasta from Hungary, who would have thought? But it is delicious and not only tastes just like traditional egg noodles, it is pretty cheap. I stock up on them for $2.79 at the Gluten-Free Trading Company in Milwaukee. I used the sea wave shaped pasta, and I thought it worked extremely well, and even a gluten eater would have an extremely hard time telling the difference.

This tasty dish disappeared in under 24 hours from our kitchen.

8 oz egg-type noodle (I recommend Cornito)

1/2 cup dried cranberries

3 eggs

1 1/2 cup sour cream

1 1/2 cup part-skim ricotta cheese

2 tablespoons butter, melted

1/4 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

1 cup crushed corn Chex

1/4 cup brown sugar

Pre-heat the over to 350'

Boil the noodles for about 4 minutes.

Meanwhile mix the sour cream, ricotta, eggs, butter, sugar, vanilla and cinnamon.

Drain the noodles, and spread evenly in an 8x8 glass pan, sprinkle with the cranberries, and cover with the cheese mixture. Let sit 5 minutes.

Meanwhile place the corn Chex and brown sugar in a plastic bag and crush into crumbs. Spread evenly over the kugel.

Bake for about an hour or until a knife comes out clean from the center.

Enjoy warm and as leftovers for breakfast the next morning!

Es gezunterheyt!

Vanilla cupcakes with mascarpone frosting and Barbie

The other week Z turned 5, and her wish was for a princess cake to top last year's cake:

Last year's cake was a gluten-filled cake, it was actually my last meal before going gluten-free. I made the cake from scratch, it was a pound cake and delicious! Z's friend's still talk about it.

Now, I don't have doubts that we could have recreated this gluten-free, but we felt like doing something different this year, and for lack of time to test a cake before the big day, I decided to break down and use Betty Crocker. It is nice that at least we have that to fall back on with reliable results, though I always feel a little dirty when I don't make something from scratch.

So, I cheated with the Betty C, but I redeemed myself with the frosting. So yummy and so simple, I could have just eaten the bowlful all to myself while watching Bridget Jones.

This year's creation:

Z was extremely pleased, and it was actually a lot easier than last year's cake, without having to do the fondant dress.

For the cake, I used two Betty Crocker mixes and made two dozen cupcakes. Instead of water, I added buttermilk to the mix. Buttermilk is one of my favorite ingredients and always have it on hand.

For the frosting, it was super simple and luxurious tasting:

1 16-oz. container of mascarpone (I use BelGioioso - all of their cheeses are gluten-free!)

1/2 cup sugar

1 teaspoon vanilla

Combine all the above ingredients with a rubber scraper or hand-mixer until well blended and smooth. Chill for an hour or so. Using a cake spatula, top each cupcake with the frosting, and top with your favorite gluten-free sparkles, I used Cake Mate pink crystals.

Bon anniversaire Z!!

White velvet cutout cookies

I saw this recipe floating around during the holidays, and knew I had to try it. This recipe was originally a gluten recipe, but with changing the flour it become perfect!! These cookies were a huge hit! Not only did I love them (and I am pretty picky), but so did all of the gluten-eaters that I gave them to. They disappeared quickly! We did this on xmas eve and decorated them with frosting, green and red M&Ms, shredded coconut and sprinkles.

With Valentine's Day here in less than a week, these are great to cutout as hearts and decorate with your kids, or just for a loved one. We decorated ours with red frosting and red and pink glitter sprinkles. We also made some butterflies and flowers.

We will definitely make this recipe a tradition for years to come!

I think the secret is the cream cheese, it creates such a rich flavor that becomes downright addicting. This will make A LOT of cookies, so you may want to do only half if you don't want to be tempted and eat a dozen in one sitting, or feed the entire neighborhood.

recipe:

2 cups butter, softened
1 package (8oz) cream cheese, softened (use the bar, not the whipped kind)
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4-1/2 cups GF flour mix (I use Whole Food's 365 GF All Purpose Baking Mix)

- In a mixing bowl cream the butter and cream cheese until light and fluffy

- Add sugar, egg yolks and vanilla; mix well. Gradually add flour.

- Cover and chill 2 hours or until firm.

- Roll out onto a floured surface to 1/4" thickness. I rolled mine between two sheets of lightly floured plastic wrap. Because this makes such a large amount of batter, you may want to keep what you are not rolling in the fridge to keep cool until you are ready to roll.

- Cut with cookie cutters.

- Place on cookie sheets about 1" apart, these should not have much spread.

- Bake at 350'F for 10 minutes or until set (barely browned...these will mostly
still look white).

- Cool 5 minutes on the cookie sheet, then place on wire rack.

And decorate!

For the frosting, I did a simple buttercream frosting:

3 1/2 cups powdered sugar, divided

4 tablespoons butter, softened

1/2 teaspoon vanilla

3-4 tablespoons milk

food coloring as desired

- Combine 1 1/2 cups of the sugar, vanilla and 3 tablespoons of milk in a bowl and blend until smooth.

- Gradually add the remaining sugar and blend until light and fluffy. Add the remaining milk if you would like it thinner.

- Separate into different bowls for different colors of frosting, and add food coloring.

Enjoy!