Cupcakes

Yesterday, I was a baker. Some days I feel like I'd much rather be a cook than a baker and then there are the days when I just really love to bake...I think its the outcome I enjoy in baking. So yesterday as I stood in my kitchen for several hours baking. I envisioned myself owning a quaint little bakery and cooking baked goods all people could eat. Well, it was a good day dream as chocolate was whipped, confectioner sugar puffed into the air and my kitchen was in complete disarray. It was such a joy to make these for one of my dearest friend's baby shower. She loves healthy eating and a healthy lifestyle and has taught me so much along the way. I couldn't wait to make her the GFDF cupcakes. I knew she would love them (if they turned out well...hahaha). Love you Abby!! Cannot wait to meet your precious Lil one!!

An interesting thing I learned as I was making these cupcakes is the ingredient of espresso powder. I did not know that espresso powder intensifies and enhances the taste of chocolate. I thought that was really cool. Okay on to the recipe...you will want this one.

Chocolate Cupcakes

serves 25 prep time 30min cook time 17-20min

2 Tbsp instant espresso powder

1 cup boiling water

1/2 cup cold water

2 Tbsp pure vanilla extract

1/2 cup vegetable oil

2 large eggs

2 cups Silvana's All Purpose Flour

3/4 cup unsweetened cocoa powder

1 cup packed light brown sugar

1 cup granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

Preheat oven to 350. Line your muffin pan with liners. In a small bowl whisk, espresso powder and boiling water until dissolved. Add the cold water, vanilla, oil and eggs and whisk until combined.

In a stand mixer (using the whisk attachment) or regular mixing bowl whisk, flour, cocoa powder, brown sugar, confectioners sugar, baking powder, baking soda and salt. Whisk in the egg mixture until combined. Scraping down the edges making sure all is incorporated.

Pour batter into muffin pan, two-thirds full. Bake your cupcakes until springy to the touch or until a toothpick can be inserted in the center and come out clean, about 17-20 minutes. Let cool completely on a wire rack before icing.

Chocolate Buttercream Icing & Mocha Buttercream Icing

Chocolate

1/2 cup vegetable shortening

1/2 cup dairy free butter

1 Tsbp vanilla extract

4 cups confectioners sugar

3/4 cup unsweetened cocoa powder

6 Tbsp rice milk

Mocha

1/2 cup vegetable shortening

1/2 cup dairy free butter

1 Tbsp vanilla extract

4 cups confectioners sugar

2 Tbsp brewed coffee, cooled

In a stand mixer with whisk attachment, cream butter & shortening. Add vanilla. Gradually add sugar (and cocoa for chocolate), 1 cup at a time, beating on medium speed. Add milk (or coffee) and beat at medium speed until light and fluffy. Put icing in a Ziploc bag, snip one corner and pipe onto your cupcakes.

*Btw these cupcakes where super moist...and I eat one tonight, still moist baby!! I think we equate GF with, dry & crumby...just unappealing. These will blow that out of the water.

ENJOY

Spaghetti Bolognese

While waiting to pick Isaac up at school today, I got into a conversation with a couple of moms. We were talking about how we each have a blog, but even in our best intentions we neglect to write on them with any regularity. I am definitely prone to my ebbs and flows with writing. As many of you would say..."Its not that we have nothing to say, its we don't have the time to say it."

Well with that being said...here's a post. Enjoy!

I made the dish the other night and my husband could not stop raving about it. "This is so good." "This is the best meal we have ever had." Wow! Such high praise for such a relatively easy meal. I hope you enjoy as much as we did...especially my sweet husband.

Oh, and one more thing. This is from a different cookbook. Yes, as I continue to learn my way around gluten-full foods and gluten-free foods I get more comfortable branching out and using cookbooks not designed for a gluten and dairy free family. So, I will give you the ingredients as she gives them in Mad Hungry Feeding Men & Boys by Lucinda Scala Quinn, along with the gluten and dairy-free options.

Spaghetti Bolognese by Lucinda Scala Quinn

serves 4 to 6 prep time 20 cook time 1 hr

1 Tbsp EVOO

1/2 onion, chopped

1 carrot, finely diced

2 to 3 celery stalks, finely chopped

4 ounces pancetta, finely diced

1lb ground beef

Coarse salt

1/2 cup red or white wine

1 28oz can tomatoes, pulsed in blender

1/2 cup cream or milk (I used Rice milk)

Freshly ground black pepper

1/4 tsp crushed red pepper

1lb spaghetti (I use Ancient Harvest Organic Quinoa pasta)

1 1/2 Tbsp unsalted butter (I use Earth Balance, non-dairy butter)

1/2 cup freshly grated Parmesan Cheese (I omit)

1. Heat oil in the pan. Saute the onions, carrots and celery until caramelized, about 12 minutes. Add the meat and cook through, 10-15 minutes. Drain meat and season with salt.

2. Add the wine, reduce down for 2 minutes. Add the tomatoes, cream and spices. Simmer for 40 minutes, until it has reduced and thickened.

3. Start pasta. Follow directions on box. Always cook gluten-free pasta aldente.

4. Stir the butter into the bolognese and season with salt and pepper to taste. Serve over pasta, with Parmesan cheese on top.

Stock-piling and Birthday Parties

While Micah was on Winter Break this week, I took advantage of the unhurried mornings. I took each morning and cooked waffles and pancakes. We made Cinnamon Toast Waffles, Banana Bread Waffles and Gingerbread Pancakes. Now my freezer is stocked with yummy, quick to serve breakfast. Shew!

This weekend we have a birthday party to go to. I always have great intentions with these. I think two weeks out, "Yea, Ill just whip up some cupcakes or some yummy cookies to take with us." But what always happens is, the weekend creeps up, I'm unprepared and I have nothing made. Then there is the stress of what to take. I really don't want to make a whole batch of cupcakes or cookies, especially if we have already had a week of sweet yummies laying around to munch on { which is usually the case, since I cant help baking all the time }. So today I swung by Earth Fare to see what they may have on hand. I thought they might have some individual cupcakes in the bakery that are gluten free. They did have some fresh chocolate cake slices, that looked delicious, but they were $4.99 a slice...Whoa!! But then I looked down and saw my favorite Udi's brand Chocolate Chip Muffins, they are GF, DF, SF...Score!! As not to contradict my last post, this is rare, but worth the stress off me and to give my kids something yummy for the birthday party.

I'll let you know how they taste. Definitely hoping they were worth the price and convenience(:

Berry Corn Muffins

I was on a muffin kick this week. Actually I was on a baking kick this week. I made brownies, chocolate chips cookies, berry corn muffins & carrot-pineapple muffins and my first loaf of bread. We have eaten on everything all week. Some of the muffins I froze for future hurried school mornings.

I know you must be saying, "How is any of that healthy for you Keva??" Well its not healthy, per se, but it is way better for you than processed foods with lots of preservatives an additives. Our bodies are not working overtime to break them down. I have been doing my research this week, mainly because my sweet husband comes home and ask me questions like, "Is gluten bad for you if your not intolerant or have celiac?" My gut reaction was to say, "Yes, it horrible!" but that came without really knowing the facts. I knew the damage it does to those who's bodies have a hard time breaking down, and thought, its glue, how is it good for anyone. I knew a lot, had done a lot of research for gluten intolerance, but had not really just looked at gluten alone and wondered, "Can this be removed from our diets and if so would we be better off?"

Well, the answer I came up with is yes & no. You see, gluten is a binding agent for bread, cookies, muffins, waffles, etc. It is what makes it moist and yummy. Remove it and you have to replace it with other flours that don't work exactly them same way. The bread type foods come out less appealing in taste and texture. So what a lot of manufactures do is, add sugar to make it palatable. This is where it gets bad. When you walk around a store and just look for GF replacement bread, cookies, snacks for your kids, it is probably higher in sugar than the regular gluten full foods. On the other hand if you scratch buying the stuff on the shelf, start buying fresh produce and meats and make your snacks at home, you save money and eating gluten free is better for you. Mainly, because its foods that are naturally GF.

If you want to stop eating gluten for whatever reason, you must get creative and think ahead. Eat lots of fruits and veggies, eat lots of brown rice or quinoa, eat more beans & potatoes, eat meat & poultry(unless a vegetarian). Because if you don't plan ahead, your gonna find yourself looking for a quick GF meal on the shelf. Not always the best option.

Caveat: I am not recommending that anyone do this without your own research and everyone in your family on board. If you are not intolerant to GF or have Celiac, then it becomes a personal preference. This post is because I have had 3 people ask me the same question this week, and I knew there where more of you out there.

Berry Corn Muffins by Silvana Nardone

Makes 12 Prep Time 10 minutes Cook Time 25 minutes

3/4 cup cornmeal, preferably

medium grind (I use Bob's Red Mill)

1 cup Silvana's All-Purpose Flour

2 tsp baking powder

3/4 tsp salt

1 cup mixed berries

2 eggs

1/2 cup sugar, plus more for sprinkling

1/2 cup rice milk

1/2 cup vegetable oil

Combine dry ingredients in large bowl. Combine wet ingredients in small bowl. Then stir the wet into the dry, add the berries, fold (so you don't smash the berries) and scoop into muffin tins. Bake at 375 for about 25 minutes.

Chicken Pot Pie

This was a new thing for me. When I would make Chicken Pot Pie in the past, I would just buy an already made pie crust. Its just easier...right?? Well, yes it is easier, but this was NOT difficult AT ALL!! I'm so glad I did it because now they will always be done by scratch.

Don't you just love the feeling when you make something they may have intimidated you in the past and you find it wasn't so bad, you actually like it better...me too!

Chicken Pot Pie

Serves 6 Prep Time 45 minutes Cook Time 1 hour

I did not get this entirely from Silvana Nardone's cookbook. It was kinda a mix of a few. However I did use her All-Purpose Pie Crust. The filling is just your standard chicken pot pie recipe. I used some from Cooking For Isaiah {to remain gluten & dairy free} and Southern Living to make this. You can use whatever suits you.

All-Purpose Pie Crust by Silvana Nardone

Makes 2 9-inch shells Prep Time 25 minutes Cook Time 40 minutes

2 3/4 Silvana's All-Purpose Flour

1/2 tsp salt

1 1/2 cups chilled all-vegetable shortening

2/3 cup ice cold water

Apple-Brown Sugar Coffee Cake

I love Saturday mornings. I usually get up and head straight to the kitchen make a pot of coffee and start making something for breakfast that will put a huge smile on my kiddos faces. So this past Saturday I got up ready to make a coffee cake.

This was the best coffee cake EVER!! Just look at the ingredients, how could you go wrong?!?!

Penny's Apple-Brown Sugar Coffee Cake by Silvana Nardone

serves 8 prep time 10 minutes cook time 45 minutes

1 cup plus 2 tsp Silvana's All-Purpose Flour

2 tsp baking powder

1/4 tsp salt

3/4 cup packed brown sugar

1/4 cup mini chocolate chips

1/2 cup chopped walnuts

1 tsp ground cinnamon

2 eggs

1/2 cup granulated sugar

1/2 cup vegetable oil

2 tsp vanilla extract

2 large apples-peeled, cored

and cut into 1/2 inch pieces

Roasted Mushroom-Stuffed Chicken Marsala

I came across this meal in my cookbook and was hesitant to make it...why? Because every time I eat it in a restaurant I regret it. But one of the things that I liked about this recipe was that you stuff the chicken with sauteed mushrooms. And I'm a sucker for sauteed mushrooms, so I gave it a whirl. It turned out really good.

Roasted Mushroom-Stuffed Chicken Marsala by Silvana Nardone

serves 4 prep time 25 minutes cook time 30 minutes

2 Tbsp EVOO

1 medium onion, finely chopped

1 pound button mushrooms, thinly sliced

1/2 cup Marsala or white wine

2 Tbsp chopped parsley

Salt and Pepper

1 cup chicken broth

4 boneless chicken breast, butterflied

and pounded 1/2inch thick