Cinnabon Cinnamon Roll Cake (Gluten Free Version and Clean Version)

If you want to make a GLUTEN FREE version of this, you absolutely must use the right LOW PROTEIN blend to make the cake taste light and fluffy.  Here is my favorite CAKE/PASTRY GLUTEN FREE BLEND:

2 cups white rice flour
2 cups sweet sourgum flour
1 1/2 cup of tapioca flour or cornstarch
1 tbsp of xanghan gum

Put all ingredients in a ziplock, shake it up, and store in frig.


CINNAMON ROLL CAKE RECIPE:

3 cups of white whole wheat flour OR gluten-free cake/pastry blend
1/4 tsp salt
1/4 cup of honey
1/2 cup of sucanat
4 tsp of baking powder (non-aluminum is best!)
1 1/2 cup of milk or milk alternative
2 eggs
1 tbsp vanilla extract
1/2 cup of melted coconut oil or EVOO
2 heaping Tbsp of ground flax (if you have it)

SWIRL:

6 tbsp of softened butter
1/2 cup unsweetened applesauce
2 Tbsp of almond meal
1 Tbsp of cinnamon
1 cup of sucanat OR 1/2-3/4 cup of honey/agave/maple syrup

GLAZE:

2 cups of xylitol or organic sugar + 2 tbsp of cornstarch or tapioca flour...BLEND IN FOOD PROCESSOR UNTIL VERY FINE.
4-5 Tbsp of milk or milk alternative
1 tsp vanilla

**NOTE:  the glaze is very sweet and the cake is very sweet.  I do NOT like overly sweet desserts so if I were to make this again I would CUT BACK on the sweetness.  However, my hub's LOVES sweet...so you'll have to just make it and take notes so you know how to adjust next time you make it.


DIRECTIONS:
With an electric mixer or stand-up mixer, mix flour, sucanat, honey, salt, baking powder, milk, eggs, vanilla, and flax.  Once combined well, slowly stir in melted coconut oil/Evoo.  Pour into greased 13x9 baking dish.

SWIRL:

In medium bowl, mix the softened butter, applesauce, almond meal, cinnamon and sucanat/honey.  Drop evenly over cake batter by the tablespoon and use a knife to swirl/marble through the cake.  Bake at 350 for 25-30 minutes or until knife/toothpick comes out nearly clean from the center.

GLAZE:

Whisk until smooth and drizzle over warm cake.

How to Dye Easter Eggs NATURALLY w/ everyday ingredients

We did this last year and the colors turned out so pretty!

To view site I took this from click HERE


YELLOW

Two cups water plus 3/4 tablespoons turmeric creates this vibrant yellow on white eggs and a deep gold on brown ones. Other options: Orange or lemon peels, carrots, chamomile tea, celery seed, green tea, ground cumin, saffron

PINK

Two cups water + two cups grated beets OR cranberries/ cranberry juice, raspberries, red grape juice or beet kvass (skip the vinegar for the kvass)

ORANGE

Two cups yellow onion peels plus five cups water. Other options: Carrots or paprika

GREEN/BLUE

Three cups tightly packed shredded cabbage plus enough water to cover one inch above shreds. Brown eggs will turn green and white eggs will turn blue. Other options for green include spinach leaves, fresh basil and liquid chlorophyll. (Grass clippings are supposed to work too but I tried it and the water turned brown)

Other options for blue include ½ cup blueberries plus 1½ cups water (pictured below) or purple grape juice.

RUSTY RED

Three to four cups tightly packed red onion peels plus water to cover about one inch above. Other options: Rose hips, pomegranate juice, raspberries. If you’re using brown eggs beets will turn them maroon – while eggs will be pink)

Ingredients/Tools Needed:

• Natural dye materials (shredded beets, turmeric, etc)
• Filtered water
• 1 tablespoon vinegar per dye color
• pots for simmering ingredients
• mesh strainer
• small bowls or mason jars (order mason jars here)
• eggs
• medium pot
• coconut or olive oil (optional – for adding lustre to eggs)

Directions For Making Dye

1. I’ve included estimates for proportions based on the dyes I made, but if you’re using different ingredients here are a few rules of thumb: Use about ½ to ¾ cup of the natural dye ingredient per one cup of water (except spices . . . you’ll need a lot less!). The water should come to ½ – 1 inch above your dye material.
2. Bring dye matter and water to a boil.* Turn heat down to low and simmer, covered, for 15-60 minutes until desired color is reached. Keep in mind that the eggs will be several shades lighter so it’s best to go for deep, rich hues.
3. Remove from heat and let cool to room temperature
4. Pour dye through a mesh strainer into bowls/mason jars and add 3 teaspoons of vinegar for each cup of dye liquid
5. Add hardboiled eggs and place in fridge until desired color is reached (I started mine in early afternoon and let them set overnight)

If you’re using juice skip the boiling. Just add the vinegar and get started.

Directions For Eggs:

1.  In a medium pot cover eggs in cold water.  Bring pot to a boil. Once it’s rolling turn off the heat and cover the pot, After 10 minutes, place eggs in a bowl of cold water and let sit until they’re cool to the touch.
2. Drain bowl and replace with warm, soapy water (I used castille soap). Gently rub eggs with a washcloth or your thumb to remove oils that prohibit natural dyes from adhering as effectively to the egg shell.
3. Lower egg into the dye and place them in the fridge. Soak until your desired color is reached.
4. When the eggs are ready scoop them out with a spoon and place on a drying rack or an upside down egg carton.
5. Naturally-dyed eggs have a matte finish. If you’d like to add a little lustre rub with coconut our olive oil and polish with a paper towel.

Delicious Beef Stew...Great Slow Cooker Recipe

This is a Paula Deen recipe and it is worth making.  I adjusted it a tiny bit.  To view original recipe, click HERE.

TO DO THIS IN YOUR CROCK-POT:  sear the meat and then toss everything in your crockpot.  Cook low 8 hours.

Ingredients
2 pounds stew beef
2 tablespoons EVOO
2 cups chicken or beef broth (I used chicken)...You could also use water.
1/4 cup of white wine *OPTIONAL
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1/2 - 1 tsp of ground thyme
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
1 potato (optional) cut into bite sized pieces
1/4 - 1/2 cup of ground flax
2 tablespoons cornstarch or tapioca starch (if needed)
Directions

Brown meat in hot oil. I just "sear" it...it is still pink inside.  Add broth/water, wine, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, thyme, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots, potatoes (if using) and celery. Toss in flax.  Cover and cook 30 to 40 minutes longer. 

**To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Per serving: Calories: 349; Total Fat: 20 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 10 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 96 milligrams; Sodium: 574 milligrams

Read more at: http://www.foodnetwork.com/recipes/paula-deen/old-time-beef-stew-recipe/index.html?oc=linkback

Chicken Pot Pie w/ Rosemary Crust (Low Fat/ Optional Gluten Free Crust)

As many know, I LOVE the Pioneer Woman.  But let's face the facts.  She loves butter, butter and more butter.

This version of Chicken Pot Pie is a variation of hers but MUCH LESS fat.  Would you believe it if I told you I didn't use ANY butter at ALL except for what is in the crust???  Healthy.  Comfort Food.  Delicious.  Mission Accomplished.

First make your pie crust.  For my rosemary gluten-free version, click HERE.


This recipe is ADAPTED from a recipe in my Williams Sonoma "Family Meals" cookbook by Maria Helm Sinskey.  This cookbook is staple and one of my favorites!

You can CUSTOMIZE the filling to your likes/dislikes.  Just remember, if you take OUT a veggie (like the cup of mushrooms) make sure and REPLACE it w/ another veggie.

INGREDIENTS:

1 tbsp of EVOO (or butter)
1/2 yellow onion, diced
1 stalk celery, sliced
2 carrots, sliced
1 cup mushrooms
1/4 cup frozen corn
1/4 frozen peas
1/4 cup of white wine
1 cup of chicken stock
1 tsp of chopped fresh thyme or 1/2 tsp of dried thyme
1 tbsp plus 1 tsp of all-purpose or gluten free all purpose flour
2 cups cooked chicken
Pie crust  (for my rosemary gluten free pie crust click HERE)
1 large egg beaten w/ 1 tsp of water

1.  Heat a saucepan over med-high heat and warm the EVOO or butter.  Add the onion and celery and saute until golden, 2-3 minutes.  Add carrots, mushrooms, corn, and peas and saute another 3 minutes.  Pour in the wine, bring it to a simmer, and reduce for about 3 minutes.  Add the stock and thyme and simmer until the veggies are crisp-tender, about 5 minutes.

2.  In small bowl, whisk together the flour and 1/4 cup of cold water until smooth.  Whisk about 1/4 cup of hot stock from the pan into the flour mixture, and then pour through a fine-mesh sieve back into the pan, stir well, and bring to boil.  Reduce the heat to med-low and simmer until the veggies are just tender, about 5 minutes.  Add the diced chicken, return to a boil, then reduce the head and simmer for minutes to heat the chicken through.

3.  Remove from heat, let cool, cover and refrigerate for 2 hours.  Can be made up to 2 days in advance.  (the cooling process allows the flavor to meld)

4.  Preheat oven to 400.  Grease a 9 inch pie pan.  Pour filling into dish, roll out dough and place on top, pinching the sides.  BRUSH THE TOP OF THE CRUST w/ the egg/water mixture.  CUT A FEW VENTS in the top of the crust.  Bake about 45 minutes or until the top is golden brown and it is hot and bubbling.  Let cool 10-15 min before serving.

"Rolling" out the gluten free rosemary crust

GF crust...may not win the best-looking award, but it sure does taste good!

Helping brush egg/water on crust

"I want a turn!"

Very very delcious!...and perfect for this snowy weather!

Gluten Free Pie Crust

RECIPE TAKEN FROM HERE.

NOTE:  IT IS VERY VERY IMPORTANT to read "tips for making the perfect crust" before actually doing it.  It helps TREMENDOUSLY!

Here are my tips for making the perfect gluten free pie crust:

1. Cold, cold, cold! Get your ingredients cold before using them. Cut up your butter or shortening into small pieces and pop it in the freezer for 15 to 30 minutes before starting your pastry. Put ice cubes in your water for a good 10 minutes before using it to really chill it down.

2. Use a food processor. The speed with which the food processor can combine the ingredients and cut in your butter or shortening is so much faster than if you do it by hand and results in a flakier crust. Of course if you don’t have a food processor, just cut the shortening or butter in by hand but work quickly and don’t over do it. Bigger pieces of butter or shortening are not only OK, but preferred.

3. Be skimpy on the water. The biggest mistake most people make in preparing pie crusts (whether it be gluten-free or not) is adding too much water. Add just enough so that the ingredients hold together when squeezed in your hand. Too much water will result in a tough crust.

4. Give it a rest! Let your pie crust dough rest for at least an hour before rolling. Many people think this is to let the gluten rest, which would make no sense in a gluten-free recipe, but in truth what you are doing is letting the moisture distribute evenly. Never skip the resting period.

5. Extrude – don’t roll. Gluten-free pie crust is more fragile than regular pie crust as it lacks the sticking power of the gluten. It is much easier to employ the “extrusion method”. Simply place your dough on a piece of wax paper that is dusted lightly with gluten-free flour, then sprinkle a little more flour on the dough and top with another piece of wax paper and roll it out. This will help keep your crust in one piece. Using the wax paper also helps in transferring the dough to the pie plate. If a piece falls off or breaks, just pinch it back together, don’t be afraid to show your pie crust who’s boss.

6. Use great ingredients. The sum of the parts will only be as good as what you put in it. Start with a good, pastry quality all purpose gluten-free flour blend that is not grainy or cardboard tasting.   For a perfect-just-like-Grandma-used-to-make pie crust you need a flour blend that has a high starch content and some xanthan gum.  You need the crust to be flaky but still stick together.  If you don’t have a brand you like then make your own using either super fine or Asian flours, they are milled much more finely than most. Also use the best quality butter  you can get buy and always use either kosher or fine sea salt.  If you can not have dairy then substitute the butter with all vegetable solid shortening.  In my opinion, the butter flavored shortenings do not produce as good a flavor as the regular, non-flavored.  And actually I think that using Crisco results in the best tasting, dairy free pie crust but if you just can’t get on board with Crisco, I understand.  

 Print This Recipe

Gluten Free Perfect Pie Crust Recipe

Ingredients

½ cup unsalted butter or solid, all vegetable non-dairy shortening
2 to 4 tablespoons cold water
*1¼ cups All Purpose Gluten Free Flour Blend plus more for rolling

1/2 teaspoon kosher or fine sea salt
2 tablespoons sugar **OMIT it making a non-dessert, like chicken pot pie

MISTY'S NOTE:  If wanting to make a ROSEMARY crust, simply add about 1 tbsp of crushed, dried rosemary.

* you can make your own homemade version of a flour blend by combining 3/4 cup super fine white rice flour with 1/4 cup potato starch (not potato flour), 1/4 cup sweet rice flour and 1/4 cup tapioca starch (use Asian tapioca to avoid an “off” taste to the tapioca) and 1 teaspoon xanthan gum.  Whisk until fully combined.  This will give you enough for the recipe plus rolling.

Directions

Cut butter into ½ inch pieces and place it the freezer for 15 – 30 minutes.

Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients.

Combine the flour blend, salt and sugar (if using) in the bowl of a food processor. Pulse 5 -6 times to combine. Add the butter and pulse 6 -8 times or until the mixture resembles coarse meal with some pea size pieces of butter.

With processor running, add ice water 1 tablespoon at a time until the mixture just barely starts to clump together. If you pinch some of the crumbly dough together and it holds then you have enough water, if not add more a little at a time. You do not want to add any more water than is absolutely necessary.

Remove the dough from the machine and form into a disk. Wrap the disk in plastic wrap and refrigerate for at least one hour or for as long as 2 -3 days.  Since the dough is so crumbly and does not hold together at this point, I find it easier (and far less messy) to pour the mixture into a large food storage bag and form it into a disk using the bag to help. Then just close up the bag and put it in the fridge. Remove dough from fridge 5 minutes before rolling.

MISTY'S NOTE:  When you remove from the frig, you will look at the ball and think, "How in the world will this roll out?"  It's hard and crumbly, but trust me...if you are patient it really does work.  It doesn't roll out like normal dough...you have to work w/ it.  I kind of smashed mine (w/ the rolling pin) and then rolled.  I pinched it, I smashed it some more, rolled again, etc until within a few minutes I had a nice round piece of crust.  I removed the top layer of wax paper, carried it over to my pie pan, and gently "flipped" the crust upside down, layed it on top of my filling and then pinched the sides.  It still broke a little and crumbled, but I just pinched it back together.  

To roll the dough, lay a piece of waxed paper on a work surface and sprinkle with some flour blend. Lay the chilled disk on the floured paper, sprinkle with some more flour and lay on another piece of waxed paper. "Roll" the dough into a circle approximately 12 inches wide. Remove the top sheet of waxed paper and carefully transfer into a 9 inch pie plate and remove the waxed paper. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together.

- See more at: http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html#sthash.X6QNbSji.dpuf