Gluten-Free Thanksgiving 2012: The Leftovers.

Ahhhhh.....Thanksgiving.  

I love Thanksgiving.  I love the food, the friends, the festive atmosphere in the air...the cooking, the prepping, the planning.

I love it all.

But I especially love the leftovers...

I'll get to those in just a minute...

First I want to tell you about how we had two delicious feasts this year.  We spent Thanksgiving Day with Heidi and her beautiful family.  We love these people.  Seriously. Spending Thanksgiving with them felt like we were hanging out with our own extended family.

Heidi is one of those friends who loves to cook...and I've never, EVER, eaten anything from her kitchen that wasn't absolutely AMAZING.  But, aside from that, Heidi knows that our family has to deal with that pesky celiac disease "thing".  Toting celiac along to holiday meals can be a pain.  Sometimes it seems like there's gluten in everything, and it's hard to be the "problem child", always asking about ingredient lists for all the dishes and whatnot.

Except, we never have to worry when Heidi is cooking.  She keeps some GF flour on hand, and happily modifies anything she can.  I never asked her to...she just does it.  And she doesn't make us feel like we're being picky or hoity-toity, because we need something gluten-free to eat.  Some of the best gluten-free stuff to ever pass these taste buds have come straight from her kitchen...and no one in her family even needs it!!!!  From appetizers with GF crackers, to the BEST GF streusel topped sweet potatoes, to chocolate torte and pecan pie...she just made it work.  If I'm honest, THAT fact is what really made our Thanksgiving so special:  The fact that we have friends like Heidi and her family in our lives.

On Friday, Mr. Rose and I cooked up a feast of our own!  My father and step-mother, along with her father and a cousin joined us for dinner.  We had planned to eat at 6:30, but dinner didn't actually make it to the table until 7:30.  OOPS!  Such is life when you only have one oven and three littles wandering in and out of the kitchen all day :)

So what DO you serve for a gluten-free holiday feast?

You might be surprised at how easy it is.

Here...let me break it down for you:

1. Mashed Potatoes -- potatoes, butter, milk, salt.  Nope!  No gluten!
2. Stuffing -- I used some random GF bread that had been in the freezer for awhile, along with some Udi's and made THIS recipe.  It was DELICIOUS!
3. Cranberry Sauce -- From a can, but I added the juice of 2 clementines and some chopped pecans to make it look fancier.  I'm the only one who eats it...but I want to make a fresh batch one of these days anyway.
4. Bacon-Wrapped Green Beans -- I just made up my own recipe, but I guess it's kind of like this one, except I like more sugar and don't add the garlic salt.  Again...no gluten! 
5. Gravy -- I was always afraid of making gravy before going gluten-free forced me to start making my own sauces, creamed soups, and gravies.  With Jules Gluten Free Flour, it's just a matter of substituting the GF flour for regular flour, and moving on.  Again, it's in my head, but here's a recipe that should work for you :)  PS -- My gravy got great reviews this year!
6. Pecan Pie -- Heidi sent us home with some of her GF pecan pie.  She tells me this is the recipe she used, along with a GF pie crust from Whole Foods Market.  All I know is that is was SCRUMPTIOUS!!!!
7. Sweet Potatoes -- Okay, mine weren't as fancy as Heidi's.  But they were still mighty delicious :)  I used Kraft Marshmallows, because #1) They're my favorite and #2) They're GF...though I have to admit that I've never found a marshmallow that wasn't GF.
8. Marshmallow Salad -- Speaking of marshmallows...this is a dish I grew up with...but we add walnuts and maybe some other stuff too.  Bottom line:  My holiday table wouldn't be the same without it.  This year, my dad brought it along...every time I eat it, part of my heart is transported back in time to when I was a little girl.
9. Turkey -- OF COURSE!  We aren't turkey professionals, but our bird was pretty fantastic this year, if I do say so myself :)  PS -- Here's a list of GF turkeys.

Oh, but there was more!!!!

Fried Rice -- ?????  WHAT????  Yes.  Have I ever mentioned that Mr. Rose is half Japanese?  Well, when I asked him what Thanksgiving dishes remind him of his childhood, he started rattling off things like "wontons" and "duck" and "fried rice".......so...... there ya have it.  His fried rice has been one of the most popular dishes at our Thanksgiving table for as long as we've been married.  His recipe is top secret (and DELICIOUS!!!!!)  I do know, however, that he uses San-J GF Soy and Teriyaki Sauces.

Ham -- Yeah, we had a GF spiral ham in addition to the turkey.  More leftovers :)

I should also mention that I made some of these GF crescent rolls, except I forgot about them so they didn't actually make it onto either plate.  I ended up using the dough to make cinnamon rolls on Saturday morning.

And, of course, we had REAL whipped cream to top our pie :)

(Hey, I never said our feast was healthy...just that it was gluten-free!)

GLUTEN FREE WAFFLES!

Did you catch the guest post I wrote regarding celiac for the lovely Kelly Kunik (a.k.a. K2) while she was in Washington DC for JDRF Advocacy last week?

If not, check it out HERE!

I mentioned the other day that I was making pumpkin waffles for dinner.

There were a lot of folks inquiring about my recipe, and I'm happy to share it!

Step 1:  Combine wet ingredients and smashed fruit in medium mixing bowl...

3 egg yolks (reserve egg whites)

1 1/2 c milk

1/2 c canola oil

1/2 tsp vanilla

1c smashed fruit

(bananas, pumpkin, sweet potato, butternut squash -- or whatever you'd like to try!)

Step 2:  Beat egg whites until stiff peaks form

Step 3:  Combine dry ingredients in large mixing bowl...

2 c Jules Gluten Free Flour (can use regular flour if you don't need GF waffles)

2 tsp baking powder

1 tsp salt

2 tbsp sugar

Step 4:  Add wet ingredients to dry ingredients and mix until just combined (do not over-stir)

Step 5:  Gently fold in stiffened egg whites until all the white has disappeared.

Step 6:  Scoop out 1/2c at a time and pour onto preheated waffle iron to cook as directed.

I've been tweaking this recipe for quite some time.  Sometimes I use Agave Nectar in place of the sugar...honestly, this is the first time I've written it all down.  I always make a big batch and freeze some to use during the week when we need a fast breakfast on the fly before school!

On a side note, I really have no idea how many carbs each waffle ends up being.  I usually guess 25 carbs each, and get it right most of the time...but I haven't done the math to figure it out.  SORRY!

ENJOY :)

HAPPY SATURDAY!

Bakery On Main

One Word:

A couple weeks ago, Bakery On Main
asked if I'd consider trying a few product samples for a review.

OF COURSE!

This package was full of DELICIOUS gluten-free goodness!!!

I have this funny quirk.
(Okay, maybe I have several, but I'm just talking about ONE right now)


I only like to eat yogurt if it has crunchies in it.
(Note:  I prefer chunky peanut butter too!)


My crunchie of choice is granola.
Since my celiac diagnosis in 2009,
I've had a hard time finding a GF granola that I like...but that dilemma has now been solved!

The Apple Raisin Walnut Granola
tied for 1st place in my Candy Heart with the
Triple Berry Fiber Power Granola.

But, I have to tell ya, I'm thinking the
Cranberry Orange Cashew Granola
may give them a run for their money once I have a chance to try that one!

Moving on...

Sugar has been loving the Peanut Butter Chocolate Chip Granola Bars since we discovered them shortly after her celiac diagnosis, in 2008.

All three girls shared the granola bars...

Sugar's favorite was the Apple Cinnamon Soft and Chewy;
Tiara's was the Extreme Trail Mix;
and Tink's was the Peanut Butter & Jelly Soft and Chewy.

(HOOK UP ALERT!!!  Right now, if you purchase any Soft and Chewy flavor, you'll get free shipping on your entire order.  HOLLA!)

From the Bakery On Main website, here's some information about their facility:

Our Bakery

Located just a few miles down the road from the original bakery, our plant maintains the small bakery quality by continuing to bake in small batches.

The Bakery On Main plant is certified Kosher Parve by the Orthodox Union and is certified for organic production. Bakery On Main maintains exceptional quality standards by employing Good Manufacturing Practices including ingredient quality controls, full product traceability, in-house gluten testing, metal detection, standardized allergen and sanitation cleaning procedures, and a HACCP program to insure food safety.

Our products are created for you in our 34,000 square foot production facility with state-of-the-art processing equipment and room to grow so that we can fulfill the future needs our loyal customers.

It's always refreshing to discover companies who are committed to providing an excellent gluten-free product.  If you or someone you love requires a gluten-free diet
(or even if you don't!),
this is one group of products you'll want to add as a pantry staple.

Check them out today...and be sure to let them know that Candy Hearts sent you!

Celiac in Social Settings?

Managing a gluten-free diet in social settings can be a challenge.

But it's not impossible.

Check out this Guest Post over at Celiac Baby

and I'll share some suggestions about how we do things!

Guest Post: The Gluten-free Diet in Social Settings

Gluten Free Santa Goodies

What are you leaving out for Santa this year?

From the website A Year of Slow Cooking, we made some of these sugared almonds.

They make great gifts, by the way :) 

Did someone say....CHRISTMAS COOKIES?

(Who needs gluten anyway?)

I mentioned the other day about winning 1st place
in the Gluten Free Cookie Exchange hosted by Jules Gluten Free Flour on Facebook.
Our Christmas Snowballs use the same recipe as this one that Monica entered.
And we *LOVE* these pumpkin cookies submitted by Ami.

We have also been nibbling on some
no bake chocolate peanut butter cookies, made using gluten free oats.
And, finally, to come full circle...
Coconut Chocolate Nirvana Bars were the very first gluten free cookie I ever baked,
the day after Sugar's celiac diagnosis 2 years ago.

With that, it's time to cuddle up with the family, and seize the moments ahead...
before another Christmas season -- is gone completely.

Good numbers to all and to all a good night!
Merry Christmas, Everyone!

Warning: Freak Out Ahead

Well, Friends.  It looks like we made it.  Thanks for supporting me during NaBloPoMo November 2010!   I've met some new pals, read some awesome blogs, and found myself looking forward to our daily rendezvous here at Candy Hearts.  I have to admit that half the time I sat down to write my daily post, **I** really had no idea what we'd end up with.  It was like a new surprise every day!

And so here we are.

Day 30.

Cue Christmas music....the holidays have officially begun! Thanksgiving was splendid. Decorations are up.  Children are singing.  Everyday the backpacks are filled with another cute little art project.

Smile.

Ahhhhhh...I'd like to stay there.

In that nice happy place.

But........

WARNING:  FREAK OUT AHEAD!

Today's post has been looming in the pit of my stomach for weeks.

By the time you're reading this, I'll be in a deep meditative state chanting to the A1c Powers That Be.

You see, I've had anxt about our endo visits in the past, but I could generally tell how things were going by keeping tabs on Sugar's 90 day overall average.  Usually her average and A1c seems to measure up pretty well with the chart in this article.  So, basically, for awhile I've been feeling somewhat prepared going into our appointments.  It helps that she's been between 6.8 - 7.3 consistently for the past 2+ years...that's a confidence booster, ya know?

Except...........

We aren't talking about THOSE appointments.

We're talking about TODAY's appointmenT.

Oh dear.

We've had 400 and 500's tossed into the mix for months.  Totally random.  Just thrown in there every now and then to see what we'd do, I guess.

Smooth sailing ------------aaaannnndddd BOOM!!!!!!!!!  Not smooth.

I **HATE** troubleshooting highs.

Do we need a new vial of insulin?  Is it the site?  Air bubble?  Is the tubing kinked?  Did I miscount her carbs?  Did I forget to bolus?  Did we miss a low and now she's had a rebound?  Is she getting sick?  Is she growing?  Do I need to adjust basals?  Ratios?  Correction factors????

HUH???  HUH????  SOMEONE TELL ME WHERE THE HE.........CKah (Hi Reyna!) THESE CRAZY NUMBERS ARE COMING FROM!!

And...then there was the remote thing.  Nothing "HAPPENED" to it per se, but it seemed like it was starting to have some trouble connecting with the pump.  I mean it worked, and all, but...who needs to wait longer for the pump and the remote to communicate??  So I called Animas.  They sent a new one ASAP.  Easy peasy.

Sooooo....what was that 90 day average again?

I DO NOT KNOW, PEOPLE!!!!  Why are you asking me these things?!?!  I have no idea how long we've actually had the new remote, so I don't have a freaking CLUE what her 90 day average is at this minute!  I DO know, however, that whatever history is in her new remote says 180.

Come again?

YES!  IT FREAKING SAYS 1-8-0!!!!!!!!!!!!!!!!!
(Which, I would have been THRILLED with a few years ago.  When Sugar - dx age 24 months - was younger, her target was 7.8 - 8.5.  Her endo -- whom we trust immensely -- discussed the rapid brain growth that occurs until sometime around age 6, and relayed concerns about the unknown long term effects of low blood sugar during that phase of development.  Sugar has a history of HORRIBLE low blood sugars -- passing out, combative, confused, hours of recovery....HORRIBLE HORRIBLE HORRIBLE!!!  Together we felt comfortable with this target range, and she worked closely with us as we slowly moved into the 7's with minimal - known - low blood sugars.  After achieving an A1c in the 7's a few months before Sugar's 5th birthday, we haven't gone back to the 8's.   Friends, we've been at this for more than 5 years...without a CGM.  For 3 years, we've been creeping FORWARD -- or, at the very least, STEADY -- we have NOT moved BACKWARDS...UNTIL NOW!!!!  OMGsh....Is it hot in here?  I'm feeling slightly lightheaded. )

She hasn't had an average that high for A. LONG. TIME.

It's so much pressure, PEOPLE!!!!  For YEARS the 7's eluded me.  Y-E-A-R-S!!!!!  Once we finally made it to 7's-ville, the pressure was on to STAY there.

I. CAN'T. HANDLE. THE. PRESSURE!!!!!!

Over the past few years, I've had to make some trades for those A1c's and averages:

I've traded sleep.
I've gained 40 pounds.
I've screamed at people I care about.
I've lost my sense of organization.
I've forgotten how to make some of my family's favorite meals.
I've lost my train of thought so many times, I'm pretty sure people might think dementia is setting in.
I've forgotten things at work.
I've made silly mistakes in life...like putting my CELL PHONE IN THE DISHWASHER and washing it!

I've seen a direct correlation between the downfall of **ME** and the stability of her A1c's.

I'm not blaming her.  I'm blaming this blasted DISEASE!

So....a few months ago....

I started making it a higher priority to get to the gym everyday.
I started checking less at night (1-2 times instead of 2-3 times) in an effort to preserve sleep.
I started focusing more on the healthy relationships in my life.
I started taking a weekly class at church that I've been interested in for awhile.
I EVEN WENT AWAY WITH MY HUSBAND ALONE FOR THE FIRST TIME!!!!!!

AND NOW LOOK WHAT HAS HAPPENED?????


180?????!!!!!!?????!!!!!

So what's a mom to do?


(I mean, besides, mediate and chant.)

Well, DUH!

Bake (gluten-free) cookies, of course!

I mean, seriously, who can crush a mother's heart when she's bringing cookies to the dreaded appointment???  At the very least, they should be able to let me down easy, don'tchya think?

And so that's that.

It's all out there now.  

It's not like I could have figured out a way to FAKE IT.  

It is what it is.

And now I have to figure out how to get both of us back on track.

It helps that I have this little package of joy to remind me of my blessings when I'm feeling down...

Hey.

Life is good.

This life of raising a child with diabetes is full of ups and downs.

We'll figure it out.

I hope.

Click HERE to see how the story ends...

PS!!!!  Speaking of cookies....

I entered the BLUE CIRCLE COOKIES I made for WDD and a guest post into a contest on Facebook. It's the same sugar cut out recipe as the one I used to make today's cookies.  As of right now, the BLUE CIRCLES ARE WINNING!!!!  But our luck could change any minute.  If you'd like to support the WDD cookies, please "LIKE" the Gluten-Free Cookie Swap and then "LIKE" my cookie recipe!

Besides....I need the extra TLC today.

Thanks :)

I Have A Canker Sore

Which I realize may be no big deal to you.

Allow me a moment to explain why this particular bugger is blogworthy.

I have been plagued with canker sores for YEARS. They aren't contagious, and are thought to be hereditary (Ummm, thanks Gene Pool - I really freaking appreciate that.)  Here's what WebMD has to say about these most painful little lesions of perdition:

What Causes Canker Sores?

The exact cause of most canker sores is unknown. Stress or tissue injury is thought to be the cause of simple canker sores. Certain foods - including citrus or acidic fruits and vegetables (such as lemons, oranges, pineapples, apples, figs, tomatoes, and strawberries) - can trigger a canker sore or make the problem worse. Sometimes a sharp tooth surface or dental appliance, such as braces or ill-fittingdentures, might also trigger canker sores.

Some cases of complex canker sores are caused by an underlying health condition, such as an impaired immune system; nutritional problems, such as vitamin B-12, zinc, folic acid, or iron deficiency; and gastrointestinal tract disease, such as Celiac disease and Crohn's disease.

Are Cold Sores Another Name for Canker Sores?

No, although cold sores and canker sores are often confused for each other, they are not the same. Cold sores, also called a fever blister or herpes simplex type 1, are groups of painful, fluid-filled blisters. Unlike canker sores, cold sores are caused by a virus and are extremely contagious. Also, cold sores typically appear outside the mouth - usually, under the nose, around the lips, or under the chin while canker sores occur inside the mouth.

Did you, by chance, catch that little ditty about complex canker sores being linked to Celiac?

Yeah.

THAT part.

Which is why, my friend, I'm bringing it to the blog.

It's confession time.

Here goes...

While on our little get away last weekend, I cheated.

Yes.

I did.

Over the course of the weekend, I ate ONE onion ring, ONE hush puppy, ONE piece of baklava, and a few scattered bites here and there of stuff off Jay's plate that just looked too good not to try.

(Which, by the way, I would NEVER have done had Sugar been with us.  She gets SO SICK if she's exposed to gluten!!!  Besides, I do **try** to set a good example for her.  Anyway, what happens in Vegas, stays in Vegas, right??  So this is just between YOU and ME -- wink, wink -- I'll deny it to the bitter end!)

You see, I never had any classic GI symptoms of Celiac.

Nothing.

Zip.  Zero.  Nada.

(For leisure reading, you're welcome to check out our Celiac diagnosis stories HERE.)

The ONLY outward symptom I've ever thought **MIGHT** be linked to my Celiac diagnosis are these stinkin' canker sores.

Since transitioning my lifestyle to becoming 100% gluten free a little over a year ago, these little suckers have almost disappeared.  On the few occasions I have noticed, them, I found it difficult to differentiate their cause, because hormonal changes (thank you, Bertha - aka - My Period...sorry, Boys!!), stress, and lack of sleep could be contributory.

(I mean...there's no stress or lack of sleep when raising a child with diabetes, wouldn't you agree?)

That is....until THIS one.

I slept well while we were gone!

I wasn't stressed!

Bertha was nowhere in sight!

But I **DID** intentionally ingest gluten.

Hmmmm....can I **FINALLY** link a physical symptom to my Silent Celiac diagnosis?

Maybe.

This sucker oughta teach me not to eat a random hush puppy again.

Well it SHOULD anyway...

Craving Fall

Orignally posted 9/13/09 

Do I NEED an apple pie in the house?

No. I do not.

I do, however, need Fall.

I miss Maryland during this time of year. I remember getting excited every year when the colors began changing...needing a sweater for cool mornings...going for a walk and hearing the crunching of leaves underfoot. I always knew Fall was approaching by the crisp smell in the air and I loved the anticipation of a burning fireplace.

I love harvest scented candles and pumpkins and people wearing jeans!

Fall is also my favorite time to eat! I love apple spice and pumpkin spice ANYTHING. I distinctly remember the most delicious pumpkin beer from my days on the East Coast! Thanksgiving foods are comfort foods to me -- mashed potatoes, sweet potatoes, stuffing, turkey with cranberry sauce...mmmm....

Jason and I were even married in November. Fall truly is my FAVORITE time of year!!!

Fall is different here....in the Sonoran Desert of Arizona, surrounded by saguaro cacti that don't change colors. It's still 100 degrees every day and it's hard to distinguish between the changing of seasons.

But I knew it was just about Fall when Jason announced that he wanted to watch football. FOOTBALL???? Already???? I never thought I'd say this, but today I was THANKFUL for football. Thankful for some sort of a resemblance that Fall is approaching!

Football put me in the FALL SPIRIT and I wanted my house to smell and feel MORE like Fall...soooo...

I made an apple pie. From scratch.

Ehum....a GLUTEN FREE apple pie, that is...



Now, mind you, I've never made an apple pie before. I had quite a time figuring out how to get the top crust over my apples. After some frustration, my dear husband came to my rescue and systematically cut out strips to make a criss-cross pattern over top. Thanks, Honey!

Jules Gluten Free Apple Pie

Grandma's Pie Crust:
2 cups Jules Gluten Free™ All Purpose Flour
1 teaspoon salt
2⁄3 cup shortening or butter (I like Earth Balance Buttery Sticks/Shortening)
4 - 6 tablespoons warm water
milk (dairy or non-dairy like soy, hemp or almond)


Directions:

In a large bowl, whisk together the dry ingredients. Cut in the shortening using two knives or a pastry cutter until it resembles a fine meal. Add the water gradually to make the consistency you need to form a ball - err on the side of it being wetter rather than crumbly. Form a ball with the dough and wrap in plastic and set aside on the counter for 30 minutes while you make your filling.


After allowing the dough to rest, roll the pastry out onto a surface dusted with Jules Gluten Free™ All Purpose Flour. A flexible pastry sheet (e.g. Silpat) for that purpose works well. Roll to a diameter at least 1 inch larger than the diameter of your pie pan. Gently lift an edge of the rolled out crust over your rolling pin and use the pin to lift the crust so that it is supported by the rolling pin as you lift it onto your pie plate.


Pat into shape and fill with your desired filling. If baking a fruit pie, put small pats of butter or Earth Balance Buttery Sticks on top of the filling and sprinkle with cinnamon sugar if you desire.


For a two-crust pie like an apple pie, the ingredients are doubled, so divide the doubled pie crust before setting aside and wrap each equal ball of dough in plastic wrap. Repeat the rolling out steps and lay the second crust gently onto the top of the filled pie pan. Cut off all but ½ - 1 inch of excess pie crust from around the edge of the pan. For fruit pies, cut small slits in the center of the top crust to allow the hot steam to escape.


If there are any tears in your top crust, never fear! Simply take leftover crust and use decorative cookie cutters to cut out leaves, pumpkins, etc., wet the backside of each cut-out with a dab of milk, then lay on top of any tears to cover the flaw. Fold approximately ½ inch of excess pie crust over all around the edge to form the crust, then using your fingers, press a fluted design in the crust to finish.
Cover crust edges with foil or pie saver to minimize burning. Remove the foil with 10 minutes left of baking and brush the crust with your milk of choice - this step helps it to brown nicely.


Preheat oven to 400F and bake for 40 minutes, remove foil or a pie saver, brush with milk and bake for another 10-20 minutes, or until the juices are bubbling.

Apple Pie Filling:
4 large or 5-6 small tart apples, cored, peeled and sliced (approximately 6 cups)
¼ cup granulated cane sugar
1 tsp. cinnamon
¼ tsp. salt
1 Tbs. apple cider vinegar or lemon juice
Directions:

Peel, core and slice apples. While you are slicing the apples, put cut apples in a bowl with cold water and 1 tablespoon of lemon juice to keep the slices from turning brown while you are slicing the rest of the apples.


Drain the apples and toss with the remaining ingredients. Set aside to help juices to form while you are finishing the crust.

Copyright 2009 Jules E. Dowler Shepard

Roughing It

Originally posted 6/24/09


As in a tent. You know trees, campfires, nature...

Jason and I loved to go camping b.k. (before kids). He's very "outdoorsy" -- loves to fish, bike, hike, and grill. I tend to prefer a nice comfy (climate controlled!) hotel room...even still, I must admit that it was alot of fun to pack up the car and live in the wild every now and then.

Our favorite camping spot was Chincoteague Island. My family used to vacation there in the summers. We'd rent a cottage or an RV and spend the week at the beach. When I was all grown up, I introduced Jason to the island and it became "our spot". Pony Penning was something we always enjoyed...aside from the mosquitos (if you've ever been to Chincoteague, you know all about those little buggers!!!), we have many happy camping memories.

But that was all BEFORE small children...before diabetes...before celiac... This weekend we're getting back to basics -- and bringing our girls with us :)

** Extra Novolog - check.
** Lantus (just in case) - check.
** Extra pump supplies - check.
** Syringes (just in case) - check.
** Plenty 'o juice - check.
** Food Scale - check.
** Make a loaf of bread for Sugar's sandwiches -- that will get done tomorrow.
** Stuff for s'mores - ..........

Looks like we need some gluten free graham crackers!


A few weeks ago, my mom sent me an order of Jules' new Graham cracker mix and I've been waiting for an opportunity to put it to good use. What better reason than campfire s'mores???

(Yes, they're all still in their jammies. Why bother getting dressed to make a mess?)

I decided to use cookie cutters instead of trying to get them all the same size/shape with a knife. Besides cookie cutters are more fun :) We sprinkled some cinnamon and sugar on top before baking. The girls looked through all the cookie cutters and decided that butterflies and fish would be most appropriate for camping.

I couldn't agree more!

THE VERDICT: YUMMY!!!! DELICIOUS!!!! 
Find me a stick, I need to roast a marshmallow :)

Christmas Memories 2009 - A Few Of My Favorite Things

Originally posted 12/24/09


My favorite Christmas carol is "O Holy Night". I love the message of this song...


Long lay the world in sin and error pining.Till He appeared and the Spirit felt its worth.A thrill of hope the weary world rejoices,For yonder breaks a new and glorious morn...

The King of kings lay thus lowly manger;In all our trials born to be our friends.He knows our need, our weakness is no stranger,Behold your King! Before him lowly bend! ...

Truly He taught us to love one another,His law is love and His gospel is peace.Chains he shall break, for the slave is our brother.And in his name all oppression shall cease...

It also reminds me of my mother. I took several years of voice lessons growing up...my mother used to take me door to door to sing to the neighbors. She would knock, they would open, she would name a song, I would sing...that's how it went :) This song was our favorite...I seemed to end up singing it the most.

Snowball Christmas cookies...I don't know...to me, Christmas just wouldn't be the same without them.

These are the cookies I was making last year when the phone rang with the results from Sugar's celiac biopsy. I was up to my elbows in flour...I'll never forget hanging up the phone, after hearing the news that celiac was confirmed, and staring at my floured fingerprints on the receiver. I wondered how Christmas would ever be the same...would we ever make Christmas cookies together again?

I'm pleased to report that I just made a GLUTEN FREE batch of these babies yesterday using Jules Gluten Free Flour....and it looks like the Christmas Snowball has been saved forever :)

1/2 cup powdered sugar
1/4 teaspoon salt
1 cup butter, softened
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 cup chopped pecans
additional powdered sugar

Cream butter, sugar and vanilla until fully mixed. Add flour with salt to creamed mixture, blend thoroughly. Add nuts and mix well. Chill dough for 1 hour. Preheat oven to 400F. Shape into 1-inch balls and bake 8-10 minutes. Do not brown. Cool, then roll in powdered sugar.

This is my favorite Christmas decoration...

It's been in my family for YEARS!!! My mother made it when I was a little girl. I clearly remember the anticipation of waking up each day and pulling out a new ornament to put on the tree. It counts down the days until Christmas, beginning on December 1st. Through the years, we've managed to keep 23 of the 24 original little handmade decorations. A few years ago, I had to replace all the Velcro, but aside from that, it remains just as I remember it.

This year, Jason decided it was time to replace the missing ornament...so HE went to Michael's and picked up a few things...then sewed this by hand so that our special family heirloom would be complete....

Gluten Free Thanksgiving 2009

Originally posted 11/26/09

Now doesn't that look like a blustery day to kick off Christmas? Well, today wasn't like that. Instead it was a perfect sunny day in the 70's.

Last Thanksgiving (2008), we were waiting for an endoscopy to confirm Sugar's celiac dx. We had just gotten the call that her celiac screening was positive...and I knew in my heart it was true.

I remember wondering if we'd ever have a normal holiday meal again. She was officially dx on 12/19.
As a result, our Christmas dinner was...um...lacking.

No stuffing, no dinner rolls, no gravy.

BUT OH WHAT A DIFFERENCE A YEAR MAKES!

This morning I made some gluten free cinnamon rolls for breakfast.
(I substituted the flours with Jules Gluten Free and omitted the Xanthan Gum)

We were really on the fence about what to do for Thanksgiving dinner this year. Since Jason just had surgery, it was hard to plan much. Our neighbor, Morningstar, invited us to her house and it really worked out well! It was good for Jason to walk around the block in the fresh air, but, at the same time, we were close enough to pack up dessert and come home when his pain medication wore off. Thanks, Morningstar :)

Ah, but there was still that celiac thing...

I brought along some Cornbread Stuffing with Curried Apple and Cranberries.

And some sneaky turkey gravy (made using Jules Gluten Free GF flour).

And some crockpot apples. (I threw in some fresh cranberries just for fun -- YUMMY!)

And gooey cookies!!!

Oh, yeah. And some fried rice.

FRIED RICE? Yes, I know. But it's our family tradition.

You see, Jason is 50% Japanese.
When we first got married, I asked Jason what kinds of Thanksgiving dishes
I could make for him that would remind him of his childhood.

Wontons.

Duck.

Noodles.

Ummmm....okay....

"THOSE AREN'T THANKGIVING FOODS!" I said.

To which he replied "Who said? You asked and that's what I grew up with."

Point taken.

And so, my friends, 9 years later....we still have fried rice with our Thanksgiving meal.

(Of course we've had to modify it by using gluten free soy and teriyaki sauce, but it's all good!)

Mr. Rose had a rotator cuff repair (along with a few other shoulder issues taken care of) the day before
 Thanksgiving, 2009

Gluten Free Banana-Lemon Pudding Cake

Originally posted 2/8/10

Our March 2010 issue of "Everyday With Rachael Ray" arrived the other day.  My husband and I love this magazine!

On Monday evenings, we've started a tradition of playing Princess Yahtzee and reading library books after dinner.  As of today I've decided that I'll start making a dessert for Monday evenings too.  I typically don't make desserts unless it's some sort of an occasion....what better occasion to celebrate than FAMILY?

This particular recipe caught my eye because

1)  It uses a crock-pot.  I. love. crock-pot. recipes!

**and**

2)  It sounded fairly easy to convert to a gluten free dish using my handy dandy Jules Gluten Free flour.

Banana-Lemon Pudding Cake

Serves 6

3 Eggs, separated

1 6-ounce container plain fat-free yogurt (I used vanilla flavored)

Grated peel and juice of 1 large lemon

3/4 cup sugar

1/4 cup flour (I used Jules Gluten Free)

1/4 tsp salt

4 ripe bananas, sliced crosswise 1/2 inch thick

Whipped Cream (optional)


1)  Grease the inside of a 3-to-4 quart slow cooker with butter.  In a large bowl, using a handheld mixer, beat the egg whites on high speed until soft peaks form.  In another bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute.  Add the sugar, flour and salt and beat on medium speed until smooth, about 2 minutes.  Working in 3 or 4 batches, gently fold in the beaten egg whites.

2)  Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter.  Cover and cook on high until the cake is puffed, the top is set, and the edges are browned, about 1 hour and 20 minutes.  Remove the slow cooker insert, still covered, and cool for about 20 minutes.

3)  Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.

**TIP** Make it your own by swapping in another fruit like berries, sliced pears or peaches for the bananas.  Simply stir the fruit into the batter instead of scattering along the bottom of the slow cooker.

Courtesy of Everyday with Rachael Ray Magazine, March 2010 Issue

The Verdict:

DELICIOUS!

Gluten Free Sugar Cookies!!!

With the holidays quickly approaching, I wanted to share this post from my archives....

It's the best Gluten Free sugar cookie you'll ever make!!!

Originally posted 2/14/10

JULES GLUTEN FREE CUT OUT COOKIES!

Ingredients:

¼ cup shortening (e.g. Earth Balance)

¼ cup canola oil

2/3 cup granulated cane sugar

2 egg yolks

2 tsp. gluten-free vanilla extract

1 ¾ cup Jules Gluten Free All Purpose Flour

½ tsp. salt

3 Tbs. water (as needed)

food coloring (optional)

Directions:

Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla extract and food coloring. Mix in the dry ingredients, adding in tablespoons of water as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it's not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).

Preheat oven to 350 F (static) or 325 F (convection).

Lightly flour a clean rolling surface with Jules Gluten Free All Purpose Flour. Roll the dough to approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes. You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.

Place cookies onto parchment-lined (or greased) cookie sheets and decorate with colored sugar, if desired. Bake approximately 8-10 minutes, or until they begin to lightly brown at the edges. Cool on a cooling rack and frost with gluten-free frosting, if desired.

BUTTERCREAM FROSTING

1 cup butter, softened

6-7 cups powdered or confectioner's sugar

1/4 tsp. salt

6-9 Tbsp. milk

2 tsp. vanilla

Directions:

In large bowl, cream butter until very fluffy. Add part of the sugar and salt and beat again. Continue adding sugar and milk in small batches, alternately, beating until very fluffy. Stir in vanilla.

From my GLUTEN FREE Candy Heart to yours,

A Gluten Free Sandwich....Yes It's GOOD!

Today's post is brought to you by the letter U.  U stands for Udi's.  I was just packing Sugar's lunch box and realized that I haven't reposted my first GF Udi's experience for my fellow GF friends who may not have discovered this little gem of GF goodness....


Originally Posted 3/3/10
Hello Turkey Sandwich,

It's been a long time, I know.

I KNOW!!!

Don't look at me like that.

You've been so good to me over the years.  You've always been there....in my lunchbox growing up, a staple when I was a starving college student, and the best picnic lunch EVER with my family.

You didn't deserve this.  It's just that celiac came along and complicated everything.

Come on, give me a break.

I tried lots of different store bought breads.  Sure, I found one that would suffice...but it has to be toasted...and, sometimes, that's just a pain.  I have a bread recipe that we like too, but it doesn't help when I realize I forgot to make bread 15 minutes before Sugar is due to eat lunch at school.  Besides,  I kind of like the convenience of a versatile loaf of pre-sliced sandwich bread.  Does that make me a bad person????

Look.  I never gave up on you.  But, I think I've finally found the bread we've been looking for...

I heard about it from a friend yesterday.  I was skeptical, but went ahead and skipped Zumba this morning to drive across town to Sprout's so I could pick up a loaf.  When I got there, they were almost out!  Word travels fast, I guess.  I picked up an extra, just in case.

A convenient gluten free bread that you thaw on the counter and then it stays fresh for 5 - 7 days?  A gluten free bread that doesn't require microwaving or toasting to keep it soft?  A gluten free bread that feels light and airy as opposed to heavy and dense?

Is it possible?

I do believe so.  My goodness...lunch was fantastic today. Wouldn't you agree?

Welcome Back, Old Friend.