Toads for Brunch, Anyone?

I was searching a recipe website the other day and came across a most intriguing recipe called "Toad in the Hole".

Toad. In the Hole.

OK...............

I read the ingredients and the directions and decided I shouldn't dismiss the recipe solely because it had a ridiculous name.

I'm mature like that.

Apparently, the origin of the name is very vague... some seem to think it's as simple as the sausage resembling a toad poking it's head up out of a hole. (But I still must ask, why a toad? Why not something cuter?)

Today after church, I came home and decided it was time to make this little guy for lunch. It was relatively easy, it basically worked (meaning, my tweaks to make it gluten free) AND it was really yummy.

The key to Toad in the Hole is the maple syrup. Don't skip this part... and DON'T grab your Aunt Jemima or Mrs. Butterworth's, either. For this... you need the real deal. Wouldn't hurt to warm it, either, before drizzling it on the finished product and digging in. Just sayin'.

I found my new "go to" brunch recipe... fast and easy and really delicious. Look past the name and give it a try.

Trust me. You'll find a new friend in that ol' Toad.

Gluten Free Toad in the Hole

1/2 cup fine ground cornmeal (I used Quaker)
1/2 cup gluten free flour blend (I used King Arthur)
1 Tbsp sugar
1 tsp salt
1/2 tsp baking powder
1 cup milk
2 eggs
2 Tbsp butter
10-12 uncooked breakfast sausage links
3 Tbsp pure maple syrup, plus more for drizzling after baked

In a medium bowl, stir together the cornmeal, flour, sugar, salt and baking powder. Add the milk and eggs and whisk to completely combine.

Preheat the oven to 375 degrees.

Melt butter in a large cast iron skillet over medium heat until the butter foams. Add the sausages and cook, browning on all sides, about 10 minutes. Remove from pan and place on a large plate.

Whisk the cornmeal batter again, then pour into the same skillet. Arrange the sausages on top of the batter and drizzle the 3 Tbsp of maple syrup all over the top. Transfer the skillet to the preheated oven and bake until the batter puffs and is set in the middle, 15-20 minutes.

Remove from the oven, cut into wedges, drizzle with more maple syrup and serve immediately.

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.

Logically Speaking, Of Course...

We went apple picking this past weekend at a wonderful orchard. It was great weather to pick... cool with a slight breeze, yet sunny enough to keep you warm and comfortable. We wandered through the rows of apples, deciding to be adventurous and try new kinds of apples... Crimson Crisps, Shizukas... along with some of the standard favorites like Golden Delicious, Jonathans and Macouns.

We love apple picking time... it's a celebration around here. We pick, we wash, we bake delicious desserts like apple crisp, apple pie, apple cake and apple pillow (a cross between apple crisp and pie). Per my hubby's request, we always leave a few beautiful apples whole, for snacking. 

Ever tasted an apple that was on the tree just hours before consumption? An experience everyone should have.

This year has been a little more challenging for me. Recipes like my apple cake don't necessarily fit under the "low fat" category, though I did successfully pull off an apple crisp the other day.

Pretty soon I'll tackle that cake recipe and get it just right... then I'll share it with you! But until then, I'll fill you in with what I made today.

Today I made.... low fat, gluten free gingerbread. What does that have to do with apple picking, pies and pillows? Absolutely nothing.

I just found it rather amusing that with all these gorgeous apples just waiting for me to create delicious concoctions with... I made gingerbread. Just a little insight to the logic that goes on in my head. 

Logic, of course, meaning pure randomness.

Low Fat Gluten Free Gingerbread

1 cup oat flour (if you don't have any, pulse 1 cup oats in a food processor until finely ground)

1/2 cup cornstarch (or tapioca, or arrowroot)

1/4 cup brown sugar (light or dark, whatever ya got)

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup milk (or buttermilk)

1/2 unsweetened applesauce

1/2 cup molasses

2 egg whites.

Preheat the oven to 350 degrees. Spray an 8x8 pan with non-stick spray.

Mix all the dry ingredients together in a medium bowl. Add the wet ingredients and stir to completely combine. Pour into prepared pan. Bake for 35-40 minutes until cake tester comes out clean, with just a few crumbs stuck on it.

Serve warm with whipped cream or ice cream.

Confession

I've been holding out on you, Reader. I have led you along, letting you in with little glimpses of my gluten free life... my dislikes, loves, trials, flops. But there is one thing I've failed to disclose and I feel it's time to make the leap. After all, if I can't trust my readers, who CAN I trust? So here goes. 

I'm a full blown carboholic. It's not a new thing, really. I've been a carboholic for as long as I can remember. My mom used to joke that I ate a "white diet"... aka white bread. Of course, I'm also a cheese lover... so some mozzarella would be included in there, too. White on white. With a little white on the side.

When I was diagnosed with this gluten intolerance, so many things ran through my mind. Crusty, warm Italian bread? Gone. Soft, buttery Challah bread? Outta here. Chewy bagels? A thing of the past.

And I got depressed. Very depressed. (It wasn't pretty.)

Since then I have realized that, although things won't be exactly the same, they are still quite good. I have found alternatives to most of my favorite things and have had so much fun coming up with the recipes for things that gluten free companies aren't doing yet.

Today's recipe is probably the surprise of the year. I can't take credit for it... I found it on www.food.com. It was so incredibly ridiculous that I had to give it a try. The name of the recipe? Carb Free Cloud Bread.

Um, pardon? Carb FREE bread?? My brain could barely compute those words.

But surprise, surprise! It's really cool! It reminds me mostly of Challah... and that ain't a bad thing. The hardest part of this recipe is waiting until the next day, since it is recommended that you put the bread in the fridge overnight before eating it. The first thing I did this very morning is get one out and put a little light butter on it... and YUM.

When you read the ingredients, don't be frightened. If you, too, miss soft rolls... or if you happen to L-O-V-E Challah bread like I do, give this a try.

You'll have a happy, carb free mouth!

Gluten Free, Carb Free Cloud Bread (from www.food.com) 

3 eggs, separated
3 Tbsp cottage cheese
1/4 tsp cream of tartar
1 (1g) packet of artificial sweetener (I used Splenda)

Preheat oven to 300 degrees. Spray two cookie sheets with non-stick spray or use silpats.

Separate the eggs carefully, there must be no yolk in the whites. In a small bowl, mix together the egg yolks, cottage cheese and sweetener. (Break up the curds of cottage cheese a little.)

In a medium bowl, beat the egg whites and cream of tartar together until stiff peaks form. Very carefully fold the egg yolk mixture into the egg whites to keep the egg whites from losing their fluffiness.

With an ice cream scoop or large spoon, scoop the mixture into 10-12 rounds on the cookie sheets (about the size of the top-half of a McDonald's hamburger bun); roughly 3/4 inch thick and 4-5 inches across). 

Bake on the middle rack for about 30 minutes, but keep an eye on them. Remove when they are lightly golden brown. Remove from the pans and cool on a cooling rack. Once completely cool, place in a baggie and refrigerate overnight.

Dinner in a Hurry

It was one of those days today.

After getting through various subjects during our homeschool day, we snarfed down some lunch, threw ourselves into the car and headed out for an afternoon of errands. I had planned my errand run so that they were (miraculously) all west of where we live. As we banged out errand after errand, I was pleased with how smoothly things were going... and how I was actually able to accomplish everything on my list.

It's such an adrenaline rush... crossing off everything on your list. (Or is that just one of my quirks? Huh.)

We would get home with more than enough time for me to plan and execute a nice dinner for all. No rushing, no panicking... just planning and executing.

Then, in a split second, I blew it all to pieces. I mentioned to my mom, who had come along for the ride (literally) that I needed to get to the library STAT because my 3rd grade avid reader was desperate for something new to read. She has read every age appropriate book in my house. Twice.

Now, I should mention that my mom is the epitome of fun. She loves spontaneity and adventure (the non-adventurous type of adventure... like trying a new restaurant, things like that). So when I mentioned the need for the library run, she immediately jumped on it, saying we could throw that into our afternoon of errands.

Some of her spontaneity must have sloughed off of her and landed on me, because I agreed to it. I should mention, as well, that I am NOT the epitome of fun, spontaneity or adventure (the non-adventurous type or the adventurous type!). Nevertheless, off we went.

Did I mention the library is 20 minutes east of our home? Not in the westward plan.

30+ books later, we were headed back home. My backseat was filled with contented children, reading their newly acquired library books.

Remember my plan? My plan to plan and execute a lovely dinner? Out the window.

I came home, brought all the books and various items from our errands into the house, set the kids up with their books on the couch... and ran into the kitchen.

I floated between the fridge and cupboards, frantically looking for something to feed my family.

It's times like these that I love food that can be thrown (sometimes literally) together. Within 30 minutes, I had dinner on the table. And... AND.... it was yummy! Whew.

So what you have below is more of a guideline. There is so much wiggle room in this recipe, it's ridiculous. I've done this before for you, Reader, and I'll probably do it again.

Enjoy experimenting! But may I suggest waiting until a day where you lose your mind and spontaneously throw more on your plate than originally planned? That day where you won't possibly be able to throw dinner together in time?

This might make you look like a culinary rock star.

Gluten Free Pineapple Fried Rice

• 4 cups cooked white rice (or brown rice, or Nishiki sticky rice)
• 1/4 cup diced onion (red or sweet... or scallions)
• 1 cup diced ham (deli or cubed ham steak)
• 1/2 cup green peas (or edamame, or snow peas, or sugar snap peas)
• 1 (8oz) can pineapple chunks, drained (or 1 cup fresh)
• 2 eggs, beaten
• 1 Tbsp white sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder (or more, if you want)
• 1/4 cup gluten free soy sauce (or gf tamari)

Heat a large skillet over medium-high heat. Add non-stick cooking spray to coat. Cook and stir the onion, ham, and peas in the hot pan until onions have softened, about 2 minutes. Stir the pineapple chunks into the pan; cook until pineapple begins to darken, about 2 minutes.

In a small non-stick pan, cook eggs to scrambled. Add to the onion mixture and stir to combine.

Mix the rice, sugar, salt, pepper, and garlic powder into the pan; stirring constantly. Cook until heated through, about 3 minutes. Add the soy sauce, and stir to combine.

Serves 4.

Finding Pinspiration

Have you discovered Pinterest yet?

"No, not yet. I just haven't gotten around to checking it out." STOP RIGHT THERE. Go. Now. Your life will never be the same again. Well, that's a bit of an exaggeration... but your closets will never be more organized, your preschooler will be wide-eyed at the fun ABC manipulatives his/her mommy has, you'll know how to get any stain out of any fabric and you'll finally learn the right exercises to get rid of those saddlebags. Do not proceed any further in this blog entry until you do! You'll thank me. (But - after you've spent hours and hours scouring Pinterest, please do come back and finish reading. I'll miss you.)

"Why yes, Katie, I have!" Don't you just LOVE it? It's like a world of inspiration right at your finger tips! How did we ever get on without it?? I'll follow you if you follow me! We could be Pinterest BFFs!!

I'm getting a wee bit out of control, aren't I. I apologize. It has that affect on me.

(But don't forget to find me on Pinterest.)

Now where was I? Ah, yes. September. As far as I'm concerned, September 1st is the beginning of Autumn. It marks the journey towards my favorite time of year.... cold weather. I'm happiest during the months of October to March, with times of giddiness in November, December and January. It's almost as though I get a new lease of life. The crisp air fills my lungs, the trees change colors and paint the landscape or better yet, the world is blanketed in snow... and I'm compelled to start baking.

Enter Pinterest.

I found today's recipe there... but in a glutenous, fattening version. I set to work last night, seeing how I could change it to gluten free and low fat. I put the pan in the oven and, about 1/2 hour later, decided it didn't matter if the recipe turned out right or not... because my house smelled AMAZING. Cinnamon, allspice, cloves, ginger... can you just imagine? I pictured pulling my sunken, mushy concoction out of the oven and just placing it on the stove for an hour or so... like an asthetically ugly version of potpourri.

When the hour of baking was up, I flicked on the oven light and was thrilled to see a loaf of bread! Risen in the middle, deep orange color... by jing, it worked!

And friends, it tastes good. Really, really good. Autumn-in-your-mouth good. We chose to top if off with a small swipe of low fat cream cheese... leaving the hubby to declare it as "blog worthy".

So, here you go. My gluten free, lower fat version of my Pinterest find, Pumpkin Gingerbread. If you are looking to transition your mind from summer to autumn, may I suggest baking this bread? You'll find yourself back on Pinterest, searching for new ideas in autumn decorating.

I'll probably being doing the same. See you there, Pinterest BFF!

PUMPKIN GINGERBREAD

3/4 cup sugar
1/2 cup Stevia in the Raw, Splenda or whatever sugar substitute you use
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1/3 cup milk
1/2 (15- oz.) can pumpkin puree
1 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 3/4 cups all-purpose gluten free flour (I used Pamela's Baking Mix)
*1 teaspoon baking soda
1/2 teaspoons salt
*1/2 teaspoon baking powder

*If you use Pamela's Baking Mix, omit baking powder and use 1/2 tsp baking soda. If you use another gf flour that does not have baking soda or baking powder in it, add the amounts in the ingredients list.

Preheat oven to 350 degrees. Grease and flour a 9 x 5″ loaf pan.

In large bowl, combine sugars, applesauce and eggs; beat until smooth. Add milk and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves.

In medium bowl, combine flour, baking soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend with a whisk until all ingredients are mixed. Pour into prepared pan. Bake in preheated oven at 350 degrees for 1 hour, or until toothpick inserted in center of loaf comes out clean. Let cool for about 5 minutes, then remove from pan and let cool.