I love watching the show British Bake Off. I have watched every season multiple times (Except the last one which I just finished, but will rewatch soon.) The show always gives me ideas and makes me think, I can do that! It also make me think, I can’t do that! When they made Angel Food Cake for the technical I thought…that seems like it would be easy to make gluten-free.
I like to make this cake at least once a month. I use boxed egg whites I buy at Aldi. Each box I can make an Angel Food Cake and a batch of Chewy Chocolate Meringue Cookies.
There are a few tricks to this recipe. First, the egg whites need to be at room temperature. Second DO NOT grease the tube pan! Third cool the cake upside down on a rack in the pan. I now have two tube pans because I kept forgetting and spraying the pan! Now I just get the second one out and use it.
I don’t decorate this cake. Because decorating is not my strength in the kitchen. I eat it with some berries and sometimes with a scoop of SoDelicious CocoWhip. I hope you enjoy this cake as much as I do.
I have started buying dried beans and making them in my pressure cooker. For the black beans for the quinoa soup I put about 2 cups of beans in the pressure cooker and covered them with water about two inches above the beans. I then cooked them for 25 minutes on high pressure. I let it depressurize for 30 minutes then spooned then out into mason jars and covered them with the cooking liquid.
Making the Chili helped me check one thing off my January 2019 Wish List. And the rest of the black beans will be made into brownies!
Today is National Brownie Day! And I may be making Brownies later, but I am finishing up these yummy soft cookies I made the other night.
I usually top them with Candy Cane bits, but they have been hard to find this season. I could try to break up some candy Canes, but the last time I did that it was not pretty.
I use chocolate chunks in these cookies, but they would be just as good with chips. The teaspoon of peppermint oil gives it a nice holiday taste. I have made these at other times of the year and left the peppermint out and they are just as good.
One of my goals for this winter is to add more Hygge to my life. To slow down and enjoy the holiday season. To be thankful for my snuggly cats and the warm blankets. To listen to Christmas music and turn the lights on on my tree whenever I am home. Some coffee and the soft cookies were a great Hygge addition to today.
Tomato Soup and grilled cheese was one of my favorite lunches (and sometimes dinner) as a child. And something I still like to make for my family even though I can’t partake anymore.
Tomatoes are readily available year round and are easy to grow in a garden or pot on your patio. I alway grow tomatoes in my garden even now that I can’t eat them. A garden doesn’t feel complete without at least a few tomato plants.
I have been making Tomato Soup by roasting the vegetables for a few years now and it is alway good. I’ve used every type of tomato and many combinations of herbs. Roasting everything together in the oven gives the vegetables a nice depth of flavor.
Enjoy this soup with some toast, grilled cheese or the current favorite in my house hold quesadillas.
It’s the time of year for pumpkin everything. Having food allergies and Celiac make it hard to partake in the pumpkin goodness. One thing that I have found that is safe for us is Trader Joe’s Gluten Free Pumpkin Bread and Muffin Mix. It’s even nightshade free!
All you need to add to this mix is sunflower oil, eggs and water. It makes a light cake-like bread or muffin that even the the gluten eaters enjoy. I hope you enjoy this pumpkin treat.