Are you looking for a sweet treat to make for your Valentine?
Check out my post over at From Scratch Club where I show you step-by-step how to make your own Conversation Hearts!
It’s been quiet here at The Mixing Bowl Diary lately.
I took some time off for all the festivities of December and find myself still trying to get back into the groove, even though we are well into January already!
If you’ve been wondering what I have been up to then head over to From Scratch Club, where I am blogging today.
I am talking about a New Years foodie resolution I have made.
Come check it out.
Are you making sugar cookies this Holiday Season?
Looking for a way to color that frosting without using the store bought food coloring?
Check out my post, over at From Scratch Club, to learn how to make your own NATURAL FOOD COLORING!
~Happy Holidays~
Still looking for a dessert for your Thanksgiving Dinner? Look no further.
Have you ever had sweet potato casserole?
You know the one. Its sweet and sugary and loaded with marshmallows on top.
Basically a dessert, but somehow served alongside the turkey?
Well, this is a take off on that, but in pie form.
Start by making a sweet potato pie.
Then add marshmallows to the top and broil it for a few minutes.
The result:
Marshmallowy goodness blanketing your pie.
Yum.
Recipe: Sweet Potato Pie with Toasted Marshmallow {Gluten Free, Dairy Free}
{PRINT RECIPE}
INGREDIENTS
Pie Crust:
- 1/2 cup Sweet White Rice Flour
- 1/2 cup Tapioca Flour
- 1/4 cup cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 6 tablespoons Spectrum Shortening
- 1 egg
- 2 teaspoons cider vinegar
Sweet Potato Filling:
- 2 sweet potatoes (about 1 lb)
- 1 cup Almond Milk + 2 tablespoons lemon juice
- 3 eggs
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- dash of cinnamon and nutmeg
- 1 bag (10oz) of marshmallows
INSTRUCTIONS
Pie Crust:
- Spray a 9 inch pie pan with cooking spray.
- Mix flours, cornstarch, sugar, xanthan gum and salt in mixer. Add shortening and mix until crumbly.
- Add in egg and vinegar and mix on low speed until the dough comes together. It should not be sticky.
- Form dough into a ball and place between two pieces of wax paper. Flatten the dough out to 1 inch thickness, then place in the fridge for 30mins.
- Remove dough from the fridge. Roll the dough between the two sheets of wax paper. Place dough in prepared pie pan, crimping the edges.
- Bake for 10mins at 375°.
- Remove from oven and fill with sweet potato pie filling.
Sweet Potato Filling:
- Preheat the oven to 350°.
- Cook sweet potatoes in the microwave. Let cool, then peel.
- Place sweet potato into a food processor and pulse until smooth.
- Add in the Almond Milk and lemon juice. Next add in the eggs, brown sugar, salt, cinnamon and nutmeg. Pulse to combine.
- Pour the filling into the prepared crust. Bake until the center is set, about 50mins.
- Preheat the broiler.
- Cover the top of the pie with the marshmallows. Place the pie on a baking sheet (to catch any marshmallows the melt over the edge).
- Broil until browned, under 1 min. Turn off the broiler and leave the pie in the oven with the door closed until the marshmallows are softened (about 2-3mins).
- Cool slightly before serving.
Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.
What about a Pumpkin Cake with Sweet Apples Trifle.
Happy Thanksgiving
Here’s a fun way to serve apple crisp at your Thanksgiving dinner or upcoming holiday party:
Bake the apple crisp in small jars.
Not only are the jars crazy cute, but it makes it easy to pass out individual servings to all your guests.
Looking for a Gluten Free, Diary Free apple crisp recipe?
Here’s a few that I have had my eye on!
Gimme Gluten Free: World’s Best Apple Crisp
Celiac Chick: Apple Cranberry Crisp
Sweet Nothings in the Kitchen: Apple Crisp for You and Me
Adventures of a Gluten Free Mom: Cranberry Apple Crisp
The Messy Chef (guest posting at Daily Dietribe): Individual Flourless Apple Crisp
Gluten Free Goddess: Karina’s Gluten-Free Apple Crisp
Make up a batch of your favorite Apple Crisp recipe, then bake it in small sized mason jars.
Have a favorite GF/DF Apple Crisp recipe? Please share it!
Link up your long time favorite recipe, or one you are dying to try out!
All this cold weather has me in the mood for soup.
To me, there is nothing better than warm bread alongside a steaming cup of soup.
Comfort food at its best.
I like making this Dinner Roll recipe in a muffin pan, to easily make uniform and consistent shaped rolls. You could also scoop the dough onto a parchment lined pan and make rolls that way.
With Thanksgiving around the corner, you should consider making these rolls to accompany your holiday feasting. Just sayin.
Recipe: Dinner Rolls {Gluten Free, Dairy Free, Egg Free} {PRINT RECIPE}
recipe makes 6 muffin sized rolls. Adapted from Gluten Free Diva
Ingredients
- 1 cup Teff Flour
- 1 cup Brown Rice Flour Mix *{see note}
- 1 teaspoon xanthan gum
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon sugar
- 1 teaspoon salt
- 2/3 cup Dairy Free Milk
- 1 tablespoon lemon juice
- 1/4 cup unsweetened applesauce
- 1/4 cup oil
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 450°. Spray a muffin pan with cooking spray {or line baking sheet with parchment paper}
- Whisk all of the dry ingredients together in a small bowl.
- In a glass measuring cup, combine the dairy free milk and the lemon juice. Let it sit for 5 mins.
- In the bowl of a mixer, add the applesauce, oil and vanilla. Stir well.
- Add the dry ingredients to the mixing bowl. Slowly add the milk/lemon juice mixture. Mix until combined.
- Scoop the dough into the prepared muffin pans. Or, alternatively, scoop dough onto the parchment lined baking sheet.
- Bake for 12 minutes.
*Note: To make a Brown Rice Flour Mix: combine 2 parts Brown rice flour (super fine ground), 2/3 parts Potato starch and 1/3 part Tapioca flour.
Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.
I will be straight with you
I normally dont eat a lot of sandwiches. Or burgers. Or anything requiring bread.
Why?
1): I have been too busy to make my own bread
2): I cant really stand the Gluten Free, store bought, bread options out there.
{I mean they are ok in a pinch, but…}
So, what’s a girl to do when she wants a burger?
I previously would slap two pieces of GF bread around my burger. But honestly, the bread did my burger no favors.
Then I tried a burger with no bun.
Can I just say that a burger without a bun is lame. I kinda went off burgers at that point.
What I wanted was a bun recipe that I could whip up QUICKLY and EASILY
Enter the Cornbread Hamburger Bun
After one taste of this soft, slightly sweet bun, I immediately envisioned a turkey burger slathered in spicy mustard, layered with pickles, tomatoes and greens.
Then I thought of burgers, with this bun, and a Thai Peanut Sauce.
Lets just say the ideas are endless, and we have been eating a LOT of burgers at my house lately.
I have a hamburger bun pan similar to this one from King Arthur Flour. {If you don’t have a hamburger bun pan, you could try making 4 inch round mounds of batter on a large cookie sheet. I haven’t tried this though}
Recipe: Cornbread Hamburger Bun {Gluten Free, Dairy Free}
recipe makes 8, 4-inch buns
Ingredients
- 2 eggs
- 3/4 cup dairy free milk
- 1/4 cup canola oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1 cup cornmeal
- 3/4 cup Brown Rice Flour mix * {see note}
- 1/4 cup sugar {or maple syrup}
- 2 teaspoon baking powder
- 1 1/2 teaspoon xanthan gum
- 1 teaspoon salt
Instructions
- Preheat oven to 350°. Grease the hamburger roll pan with cooking spray.
- Beat the eggs in a large bowl, until fluffy. Add in the milk, oil, cider vinegar and vanilla. {if substituting maple syrup, add it with the wet ingredients}
- In a separate bowl, whisk together the dry ingredients: cornmeal, brown rice flour mix, sugar, baking powder, xanthan gum and salt.
- Add the dry ingredients into the wet ingredients, mix fully.
- Scoop the batter into the prepared pan.
- Bake about 15 mins, for 4″ rolls, until tops begin to brown.
*Note: To make a Brown Rice Flour Mix: combine 2 parts Brown rice flour (super fine ground), 2/3 parts Potato starch and 1/3 part Tapioca flour.
Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.
I shared this recipe with:
I wasn’t joking when I told you that this pumpkin bread was good. So good in fact that I made it two different ways, and I love both of them.
First I made a Pumpkin Chocolate Chip Teff Bread.
But, just in case you have had it with chocolate and you and chocolate are breaking up, I have a surprise for you.
I made you this Pumpkin Apple Spice Teff Bread.
I wouldn’t want you deprived of pumpkin bread.
Pumpkin Apple Spice Teff Bread {Gluten Free, Dairy Free}
makes 2 loaves
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup unsweetened applesauce
- 1/3 cup molasses
- 1 1/2 cup pumpkin puree
- 1 cup teff flour
- 2 cups Brown Rice Flour Mix* {see note)
- 3 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 2 cup chopped apple
Instructions
- Preheat the oven to 350°. Grease 2 loaf pans.
- In the bowl of a mixer, beat the eggs until foamy.
- Add the sugar, oil, applesauce, molasses and pumpkin puree. Mix until well combined.
- In a separate bowl, combine the flours, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk well.
- Add the dry ingredients to the wet ingredients and combine.
- Add the chopped apples.
- Pour into the prepared pans. Bake for 50-55 mins.
- Cool in the pans for 5-10mins, then remove to a cooling rack.
*Note: To make a Brown Rice Flour Mix: combine 2 parts Brown rice flour (super fine ground), 2/3 parts Potato starch and 1/3 part Tapioca flour.
Copyright © 2011 The Mixing Bowl Diary. All Rights Reserved.
Halloween is around the corner, but you still have plenty of time to make some of your own candy before the Trick-or-Treating begins.
Check out part 3 of my DIY Halloween Candy making, over at From Scratch Club.
Why? Because this week I am making Chocolate-Coconut “Mounds Bars”, that’s why.
They are easy and yummy and you totally need to find out more.
While you are there, don’t forget to show some love to the Peanut Butter Cups and the Lollipops too…..
I am gonna say something and I hope you are listening, because this is important.
I made pumpkin bread for you.
Its good. Really good.
The end.
Pumpkin Chocolate Chip Teff Bread {Gluten Free, Dairy Free}
makes 2 loaves
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup unsweetened applesauce
- 1/3 cup molasses
- 1 1/2 cup pumpkin puree
- 1 cup teff flour
- 2 cups Brown Rice Flour Mix* {see note}
- 3 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 2 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350°. Grease 2 loaf pans.
- In the bowl of a mixer, beat the eggs until foamy.
- Add the sugar, oil, applesauce, molasses and pumpkin puree. Mix until well combined.
- In a separate bowl, combine the flours, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk well.
- Add the dry ingredients to the wet ingredients and combine.
- Add the chocolate chips.
- Pour into the prepared pans. Bake for 50-55 mins.
- Cool in the pans for 5-10mins, then remove to a cooling rack.
*Note: To make a Brown Rice Flour Mix: combine 2 parts Brown rice flour (super fine ground), 2/3 parts Potato starch and 1/3 part Tapioca flour.
Copyright © 2011 The Mixing Bowl Diary. All Rights Reserved.
I shared this recipe with:
