These were in the last (as in, most recent, but also last for the year) – any idea what they are?
I know-only as they told me. Now trying to figure out what to do with them. Ideas?
These are super quick and easy to make-no need to even measure! I found the recipe here, check it out as there are many more gluten free cookie ideas here. Ok so it uses a mix and the sprinkles are artificially colored but I didn’t make any health claims other than they are ok to eat if you can’t eat gluten. They are yummy, fast and the batter reminds me of sticking my finger’s in my mum’s holiday baking. They are plain in the original recipe but they taste better with sprinkles, and next batch I will either make a lemon glaze for them, or sub almond extract for the vanilla. Also, I think chocolate cake mix would make a great substitute for golden cake mix here.
Gluten Free Cheesecake Cookies
1 package gluten free vanilla or golden cake mix
1 8 oz package cream cheese (room temp)
4 tablespoons butter (room temp)
1/2 teaspoon vanilla
Preheat oven to 350…mix it all up, roll into balls (as dough will be thick), roll in sprinkles if you like and bake for 8-10 minutes. Let cool on pan then remove. This yields a lot even when you eat as much of the batter as I do-perfect for cookie exchanges, parties, etc.
Well technically I did not get chickpeas in the CSA-only one more week of that and I think I may just keep posting anyway. I started noticing prepackaged roasted chickpeas sold as snacks in health food stores. They are pricey and I tried some and not as good as you can make yourself and so easy…also easy to take anywhere. Also, you can flavour them however you like and so you control the amount of salt, spice etc and so no exactly what is going in them. To me they are tastier than popcorn and also have lots of protein, fibre and iron. I am going to sneak some into the movies next time we go.
1 small can chick peas- well drained
1 tablespoon olive oil
salt and spices to taste (the possibilities are endless-can do just salt, or I like with curry and chili powder)
Spread the chickpeas on a cookie sheet, drizzle with oil and spices. Roast at 375 for approx. 30 minutes til they are slightly browned and crunchy. Check every ten minutes or so and give the pan a shake. And that’s it!
Started the day with a yoga class and then came home to cook and then will stop in at a friends for dessert, if I can get T. to put his pants back on. I’ll bring the apple crisp although it has a few bites out of it already…
I actually had not ever tried cranberry sauce til a few years after I moved to the US, and I’ve never tried the stuff in a can. Also, never in my life have I ever tried pumpkin pie. These were things we just never had growing up. The idea of pumpkin pie still kinda weirds me out so don’t think I will try that.
It’s so easy to make your own cranberry sauce, takes just minutes to whip up and then you can control the sweetness and what else goes in it. Usually I make it with honey but am guarding my special local raw honey and so used maple syrup instead-delicious and very New England-y.
This sauce is tart-add more maple syrup if you like it sweeter. I am looking forward to trying some of these ideas with the leftover cranberry sauce-no. 33 looks especially good! Check out some gluten free 35 ways to use leftover cranberry sauce.
Hope you are all enjoying a wonderful holiday!
Cranberry Maple Sauce
1 bag fresh cranberries (2 cups)
3/4 cup orange juice
1/2 cup maple syrup
optional-ginger, cloves, cinnamon
Boil this all til the cranberries start to burst-just a few minutes. It will thicken as it cools so don’t worry if it looks a bit runny.
Special treat in the CSA today-half a gallon of golden russet apple cider…and, lots of Cortland apples, butternut squash and tomatoes. I made I think my 4th apple crisp this fall today, in the oven now. It’s kinda insane as T. and I love topping, I made extra and put on the bottom (is this ‘bottoming’?). I don’t feel a bit bad about peels and cores that should be composted and throw out instead as I now give all my food scraps to a friend that has chickens, they eat our leftovers, we get fresh eggs-a win win.
Cabbage gets no love. If kale is the ugly duckling that suddenly turned into the (gluten free) toast of the town, then cabbage is like me in high school…kinda round and awkward, seems boring but can have a wild side when spiced up a bit and has an unfair reputation of smelling bad.
If cabbage played an instrument, it would be the trombone.
Anyway, I made some delicious cabbage and leeks from the CSA. Only two more weeks of it. Sad face. Anyway, here is how I made it:
Curry Cabbage and Leeks
1 head cabbage
2 tablespoons each of olive oil and butter
1/4 cup chicken broth
2 teaspoons curry powder (curry powder varies so much-I prefer Trader Joe’s or Penzeys)
s & p
Chop the cabbage and leeks and sauté in an oven safe pot with a cover in the oil and butter, stirring occasionally, for about 8-10 minutes. Add the broth and spices, stir then bake, covered, for approx. 40 min at 350 degrees.
So ask a cabbage to the prom. It won’t give you (much) gas and you might end up having a good time.