Friday, February 26, 2010

Ahhhh Scones.....

I was driving through the States, just outside San Francisco when we stopped in at Whole Foods to buy some dinner items. I found the Whole Food's brand of Cranberry Orange scones. This was before I really started baking my own gluten free items. Very dry. Not a ton of flavour. Certainly not great at room temperature and well, we didn't have access to a microwave.

I torment myself. I read the King Arthur Flour blog. Sometimes just for the photos. The photos can be mouthwatering. They recently had a blog post on Gluten Free Brazilian Cheese Bread which I really want to try since I had some at the Farmer's Market on Granville Island in Vancouver.
But prior to that, some time ago, bookmarked and saved was a recipe for Scone Nibbles or a copycat version of Starbucks scones.

Now, I made some focaccia last week with a gluten free bread flour mix and didn't label it. So of course, what did I accidently use when I made these scones? Yeah, that's right. Oh well, they were still amazing. I really can't complain.

I didn't have enough chocolate chips or vanilla extract so I used my white chocolate chips with some butterscotch extract and then some amaretto flavouring for the glaze.

That's right. White chocolate butterscotch scones with amaretto glaze. So much yum!

Thursday, February 18, 2010

Maple Grove Gluten Free Pancakes

Mardi Gras. Fat Tuesday. Pancake Tuesday.

Bring it to my mouth!

I've tried another pancake mix before and they just did not turn out. I was happy to find Maple Grove Gluten Free Pancake Mix at the store and it was in the regular food section as well. Not in the Natural Foods area. Sweet!

Looking good.

You can't really see it but mine are more square-ish.

I can't even begin to tell you how good these were.

They do have soy flour in them so I don't know that I would buy them again but for $2.79, if you can eat soy, they are worth it.

Thursday, February 11, 2010

Picazzo's Pizza Review

One day I saw a link to Picazzo's Gluten Free Menu and knew that one day I would go there.
And one day last fall, I did.
Driving through Arizona, led me to Flagstaff to stay for the night.

I asked for the gluten free menu and a beer! My first Bard's Tale beer. It was just like drinking a microbrewery beer.

I ordered the garlic bread and the server asked if I wanted some marinara sauce to dip it in. Oh, heck yeah! My first garlic bread in months. It's a little heavier than you might be used to but it was still great.

 I also ordered pizza. Of course. Now I could have ordered any kind of specialty pizza but I just wanted a good old fashioned Pepperoni Pizza.

Nice and thin crust. Covered in parm.
I just wish they were closer. Franchise anyone?

Y'all need to get some!

Wednesday, February 10, 2010

Bob's Red Mill Gluten Free Cornbread Review

I was driving through the southern states last year and wasn't able to have a lot of the regional foods. South Carolina and its hushpuppies and honey butter were particularly tempting but I could only watch as everyone around me ate them.

I found Bob's Red Mill Gluten Free Cornbread Mix and thought I could make some hushpuppies out of that. Changed my mind and just decided to first try it as cornbread. Just add eggs, oil or butter and milk and mix it up and pour in the pan. It really doesn't get much easier. I added some Cajun spice which was nice. I think it's a little more on the sweeter side of the cornbread scale though.  
Also made some Honey Butter for the cornbread. 1/2 cup of butter with 2.5 tbsp of honey mixed in. 

Y'all need to get some. 

Tuesday, February 9, 2010

Vintage Lemonade

You've never had lemonade like this before.

Vintage Lemonade


* 5 lemons
* 1 1/4 cups white sugar
* 1 1/4 quarts water


1. Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside. I use my thick vegetable peeler.

2. Place the rinds in a bowl or pitcher and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.

3. Bring water to a boil and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.

4. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.


Sunday, February 7, 2010

Gluten Free Nanaimo Bars

Some holiday traditions should really be done all year round. The Nanaimo bar is always around the house at the holidays. Normally made with graham cracker crumbs, I had to make a change this year and there's no difference whatsoever. Other than no tummy ache!!

From Wiki: "The Nanaimo bar is a dessert of Canadian origin popular across North America. A type of chocolate no-bake square, it is named after the West-Coast city of Nanaimo, British Columbia. It consists of a wafer crumb-based layer, topped by a layer of light vanilla or custard flavoured butter icing, which is covered in chocolate made from melted chocolate squares.[1] Many varieties are possible by using different types of crumb, flavours of icing (e.g. mint, peanut butter), and types of chocolate. Two popular variations on the traditional Nanaimo bar involve mint flavoured icing or mocha flavoured icing."

I used these:

They worked fantastic but are slightly difficult to find.
Since my Sugar Cookies turned out so well last time, I think I might bake a few a little bit more and then crush them. I'm sure I will find a place for the rest of the cookies that are made. The first batch didn't last long at all!

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