Carrot Cake Pancakes

Who doesn't like carrot cake?  Put that goodness in a pancake, and let's just say....you won't have leftovers.

Carrot cake is my husband's favorite, and it's not too far down my list as well. As long as it doesn't have any nuts in it.  My opinion....why ruin a yummy, moist cake with lumpy nuts!  I thought...why not make it into pancakes.  Apparently, I was not the first person with this idea.  I searched online and took my favorite parts from different recipes I found, and then made it gluten-free.

We are huge fans of pancakes in our house and it is our Sunday tradition.  From eggnog pancakes, to pumpkin pancakes, to oatmeal pancakes, to a family-sized baked apple pancake.  So much creativity can be done with these small fluffy circles of goodness.  Gluten-free be d*mned.....these pancakes won't have you missing a thing, and I bet if you served them to someone who was not gluten-free, they would not know what was missing...go on, I dare you!

These pancakes are pretty quick to whip up, and don't require any sitting time (like the oatmeal pancakes).  And for the literal icing on the cake, try some mascarpone topping instead of regular ol' syrup.

If you don't have carrots, this recipe works just as well with zucchini.

Carrot Cake Pancakes

Heat oven to 170'

3 T olive oil
2 eggs
2 T brown sugar
1/2 cup buttermilk
1/2 t vanilla
1 1/2 cup shredded carrots (easiest if done in the food processor)

1 cup gluten-free flour (I used Pamela's Pancake & Baking Mix)
1 t baking soda
1/2 t cinnamon
1/4 t nutmeg

butter or oil for the griddle

Combine the first five ingredients in a large mixing bowl and whisk until combined well;

Fold the carrots into the mixture;

In a separate small mixing bowl, whisk the 4 following dry ingredients;

Add the dry ingredients to the wet ingredients and combine well;

Heat a griddle on your stovetop to medium heat, and melt butter or oil;

Ladle 1/4-cupfuls on the greased griddle until done like you like them.  While you are cooking batches, warm the pancakes in the heated oven on an oven-proof plate or baking dish.


Mascarpone Topping

3/4 cup mascarpone
1/4 cup powdered sugar
2 T buttermilk
1/4 t vanilla
1/4 t cinnamon

Mix the above in a small mixing bowl until well blended, and viola!  Put a couple of tablespoons on your stack of pancakes and enjoy!

Happy breakfast!

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.

Review: del Carmen Cuban-style gluten-free black beans

Recently, I was given some samples of del Carmen Cuban-style gluten-free black beans, and gluten-free black bean soup to try.  I love black beans, so this was definitely a welcome product to sample!

First, I tried the gluten-free black beans.  They are stored frozen, so I defrosted them, and then heated them in the microwave in a glass dish according to directions.  I served them with steamed brown rice, and roasted salmon with Cuban seasoning.  M is not usually the biggest fan of beans...unless they are baked beans from his homeland, so I was assuming I would be eating most of these beans myself.  Much to my surprise, M and Z couldn't get enough.  They both ate up all their beans and asked for seconds!  M even made sure we had more in the freezer, so we could have them again.

Score!  A healthy side dish that was easy and quick to prepare!

I decided to serve the gluten-free black bean soup in a similar way, with steamed cilantro, lime rice and fish tacos.  Again, a huge hit in my house! I was just missing the mojito.

The gluten-free black beans and gluten-free black bean soup are extremely flavorful, but not hot, which I really appreciate, so they could be enjoyed by all of us equally.  And for a busy family, on days when I have little time to prepare meals, they are a great side dish.

Both black beans dishes are slow-cooked, and contain all-natural ingredients without preservatives and scary to pronounce words hidden in their ingredient list.

The gluten-free black beans and black bean soup are vegetarian and both contain:
Black Beans, Water, Carrots, Peppers, Celery, Onions, Orange Juice, Lime Juice, Garlic, Olive Oil, Lemon Juice, Sea Salt, Shallots, Sugar, Natural Spices

del Carmen also produces black beans and black bean soup that contain beer that are not gluten-free, so be sure to choose the beans that say 'gluten-free' on the label, near the ingredients.  They also produce gluten-free vegetable broth and gluten-free black beans and rice.

My only negative comment about these black beans are that they are currently only located in the St. Louis, MO metro area.  For those who live locally, you are in for a treat!  For the rest of us, let's keep our fingers crossed that they expand distribution so we can enjoy these tasty beans as part of our weekly meals!

Happy 2013... 22 days later

Happy 2013!  I know, I am a little late to the game.  How does time fly so fast?  Somehow having a child makes it go even faster.  It seems like only yesterday, I was eating what I wanted to, I questioned nothing, and I had a baby.  Now, I have a 7-year old, and I have to watch what I eat, and my personal care products like a hawk.

The holidays can be especially grueling, as we all know.  As a host to eager guests who want to bring dishes, and especially as a guest at someone else's shindig.  This holiday season, my family was unfortunately visited by the sickness running rampant through our neighborhood, so we ended up having to cancel most of our social holiday plans.  But, that didn't stop me from baking and creating yummy dishes at home, while playing nurse.

I have many recipes to catch up on from the past few weeks...snickerdoodles, peppermint chocolate cookies, hominy potato soup, sour cream pancakes, chocolate chip oatmeal cookies, and apple pie to name a few.

In the meantime, what was your favorite foodie memory from this holiday season?

Can you just eat around it?

How many times have you heard, "Can you just around it?"  As if I could eat the pie fillings, but just leave the crust.  If only it was that easy!

This is a tough time of year, and after almost 4 years of being gluten-free, there will still be times every now and then, it can get frustrating.  I mean, I am pretty cool with the fact that when I go to someone's house, a holiday craft show, or an open house, it is pretty likely that I won't be able to eat anything.  I will make sure I eat something before I go, and If there is wine, I am fine.  I may even have a piece of cheese, if it is on a plate on its own and not next to bread and crackers.  Of course, I always try and bring something, so at least I know I can have one one thing.

Sometimes I feel like I am a broken record when people ask why I can't just eat around the offending gluten, or give me a look like I am being overly paranoid.  Sometimes, I just want to not have to explain myself.  Yes, it is difficult, yes, there is not much available in these situations, and yes, it can suck.  But, it is just food, and I will eat when I get home.  Sometimes I worry it bothers other people more than it bothers me.

And then the worst part, is when people will say casually something is gluten-free, yet, but I don't feel like asking a hundred of questions about asking to see the label, or how it was cooked, and honestly, I don't wish to spend the next several hours being sick, so please don't be offended if I just choose not to try it.

I know people have the best intentions, especially my great group of friends.  And I really do miss the days I could be like everyone else, and just eat what I see, no questions asked.  But now that I know what the outcome is when I do get sick, I won't risk it.  No matter what it is.

I have been to a couple of parties lately that were as usual full of lovely gluten. I don't expect to eat anything, so I am really not bothered or upset.  Then a friend will tell me they made something that is gluten-free, and it is next to all the lovely gluten-filled treats.  I am so appreciative, but it fills me with such anxiety, I just don't feel comfortable to eat it.

I do appreciate when people go out of their way to provide something that is gluten-free, but if I feel the slightest bit uncomfortable, I won't eat it, and then I feel awful about possibly offending them.  But frankly, I will say no, before I risk getting sick.

So, while I feel more comfortable in social situations, because I am used to the fact that I can't eat all those lovely goodies, I wish people were more comfortable about me not being able to eat.

How do you handle social situations during the holidays?