The Splurge

For the past 4 months I have been on a diet making a lifestyle change. My husband and I are working out together 3 -4 times a week and following an unofficial Weight Watchers point system. During these past 4 months I have lost close to 30 pounds... and my husband is right behind me in pounds lost! We've been extremely happy with the results and plan to continue plugging along.

But - once in a while - once in a blue moon - every now and then - you just have to splurge. (Or is it just me?) In my case, if I don't splurge, I'll do something drastic.. like eat a whole bag of M&Ms. I'm not talking about the little snack packs. Under normal circumstances, I would never eat a whole bag of M&Ms, but when one is desperate, one learns what one is capable of.

This week I had a small surgical procedure done which rendered me useless on the couch for a few days. I sat there... not exercising, not being productive... when it hit. The need to splurge. And I decided that NOW was the perfect time in my diet lifestyle change to have a little treat.

I hit up Pinterest, my "go to" website for all things food... and found today's recipe in a non-gluten free version. Ah-ha! A splurge AND a gluten free challenge! Things were looking up.

I have to say, I am more than thrilled with the results.
First, I met the challenge of making it gluten free.
Second, I got my goodie.
Third, I was able to be productive in the midst of recovery.
Fourth, I get to share my results with you.
Fifth, there are still some leftovers in the kitchen that I plan to nibble today. Tomorrow it's back to the "d" word.

A guilty pleasure without the guilt... because tomorrow I'm back to low-fat everything!

Today, however, has a Chocolate-Toffee Blondie on my "To Do" List.

I like today.

Gluten Free Chocolate-Toffee Blondies

1 2/3 cup gluten free flour blend (I used King Arthur brand, has no baking soda or baking powder in it)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1/2 cup butter, room temperature
1/4 cup unsweetened applesauce
1 cup plus 2 Tbsp brown sugar (I used dark brown sugar)
1 egg
1 1/2 tsp vanilla extract
1 cup semi-sweet chocolate chunks or chips
1/2 cup toffee bits

Preheat oven to 350 degrees and spray a 13x9 pan with non-stick cooking spray.

In a medium bowl, whisk together the gf flour blend, baking soda, salt and xanthan gum together. Set aside.

In a large mixer bowl, cream together the butter, brown sugar and applesauce on medium speed until pale and fluffy. Add egg and vanilla until incorporated. Reduce speed to low and gradually add the flour mixture, mixing well. Fold in chocolate chunks and toffee bits.

Scrape the batter into the 13x9 pan and spread batter evenly though the pan with a plastic spatula. Bake for 30-35 minutes until set in the middle and a cake tester or toothpick comes out mostly clean. Remove from the oven and let cool completely before cutting into squares.

Insomnia Cake

Insomnia Cake? Really, Katie?

This cake recipe didn't come to me in the middle of the night as I tossed and turned in the throes of insomnia. Most assuredly, I did toss and turn all night... but alas, no recipe came from my toil and trouble.

This recipe came the next day... when I should have been napping. I had returned home from church and had made a mental plan to rest, rest, rest. I was coming off of 2 consecutive restless nights and needless to say, I was running on empty.

I unloaded my belongings, hugged my family members and began planning the afternoon in my mind. Lunch... then nap. Yup, that was pretty much it.

So, what did I do? I walked into the living room, grabbed my laptop and hit up Pinterest. I have a board where I keep recipes that I want to try to convert to gluten free. One in particular caught my eye: Pistachio Cake.

Suddenly, all plans for a nap flew out the window. Gone. Outta here.

I headed back to the kitchen and - most likely because of lack of sleep - began to carelessly throw ingredients together... a little less of this, a little more of that... not enough eggs in the fridge? no problem, just add a little more of that.

For those of you who have attempted gluten free baking... you will understand how ridiculous that is. Gluten free baking is a science... it's finicky and fussy. Too much liquid = sunken bread. Too little = dry, crumbly nastiness.

Today, however, things were different. Perhaps that little part of my brain that is reserved for the times I am too deliriously tired to function kicked in and took over. And perhaps that part of my brain is a gluten free baking genius. Or perhaps I just got lucky. In any case... the cake worked. Perfectly.

And so, I quickly took a picture of it and ran to my laptop to share the recipe with you. The cake is actually still sitting on the cooling rack, warm! Now you know just how much I love you, dear Reader.

But now... now I must go. 

First, I need to have a slice of cake... again. (Oops, confession time. I'll have to work out an extra day to work off that cake slice!) 

Secondly, I need a nap.

Surprised to hear that, aren't you. ;-)

Gluten Free Pistachio Bundt Cake

1 (21oz) package Pamela's Vanilla Cake Mix  http://pamelasproducts.com/products/baking-mixes/pamelas-vanilla-cake-mix/

1 (3.4 oz) package instant pistachio pudding mix

3 eggs

1 cup water

1/2 cup oil (veggie, canola, coconut)

1/ 2 tsp almond extract

7 drops green food coloring (optional)

Preheat the oven to 350 degrees. Spray a bundt pan with non-stick cooking spray.

In a large bowl, mix together the cake mix and pudding mix. Add the eggs, water, oil, almond extract and food coloring. Beat with a hand mixer at medium speed for 2 minutes.

Pour into the prepared bundt pan and bake for 55 minutes until cake tester comes out clean. Cool in the pan for 10-15 minutes, then flip onto wire rack to finish cooling.