Busy Weekend

I just looked back at last weeks post and I was busy with company and this week it is the Train Show and setting up my daycare to convert to Montessori learning starting Monday! It really never does end does it? Anyways I managed to sneak in a new recipe for you all to try. It's a variation on a breakfast that my good friend Camilla cooked up for us last year in May. We were meant to have it for breakfast today but we slept in and had to hurry out the door to the Train Show this morning. I can't wait to have the leftovers for breakfast tomorrow morning hopefully it will give my husband some extra confidence as he gives the opening prayer at Stake Conference tomorrow in front of roughly 500 people! I am attaching a post supper picture as I forgot to take one while I am also simultaneously making mini banana loaves for next week! Happy Weekend all!

Cammy's Farmer's Market Skillet

4 eggs, whipped
1/2 aged white cheddar
1/3 red bell pepper, diced
1/3 green bell pepper, diced
1/4 red onion, diced
2-4 red potatoes (depending on much you like) diced
1 tomato, diced
4 links Gluten Free Splolumbo's maple breakfast sausage

1. Preheat oven to 350F
2. Fill the bottom of a medium sized frying pan with about 1/4 inch of water add your sausage links and cook till water disappears, then chop you sausage into bite size pieces and set aside.
3. Add your potatoes to the bottom of your skillet or pan.
4. Then layer your peppers and onions evenly over top.
5. Add your tomatoes and cooked sausage.
6. Add your cheese to your whipped eggs, stir until combined you can add maybe a 1/4 cup of rice milk you would like your egg mix to be a little more creamy.
7. Pour egg and cheese mixture on top.
   
8. Bake in oven for 40-50 mins depending on the size of your potatoes, poke one with a fork to check and see if it is cooked.

ALSO NEED TO MENTION THE WINNER OF LEMON DROPS SHOP CRAYONS IS TWIN MAMMA, THANKS TO ALL WHO PARTICIPATED!

Meatless Wednesday Gluten Free Sloppy Joes

I have to say with this recipe I was entirely not sure it was going to work and was fully prepared to be ordering a pizza instead. Much to my surprise it was really really good even my non-tofu eating husband thought it was amazing!

Gluten Free Meatless Sloppy Joes

1 pkg extra firm tofu (I used sunrise 350g pkg), crumbled
1/2 a large onion, finely chopped
1 whole bell pepper, finely chopped
2 cloves garlic, pressed
1 can aylmer chili accents diced tomatoes (if not available use 1 54oml can diced tomatoes and add 1/2 teaspoon chili powder)
2 celery stalks, finely chopped
1 4 ounce can tomato paste
1 tbs vinegar
1 tbs cane sugar
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp coriander
1/4 tsp xantham gum
6 Gluten free hamburger buns

Directions

1. In a large skillet, saute pepper, onions, celery, and garlic until the onions are translucent.
2. Then add your tofu crumble and tomato paste, vinegar, sugar, salt, cumin, oregano, coriander, and xantham gum. Heat to a boil and then reduce heat and simmer for 10mins.
3. Meanwhile toast hamburger buns, if desired.
4. Spoon mixture onto the bottom halves of the buns add the tops and Enjoy!

A yummy family meal that is quick and easy!
Sloppy Joes

Crafty Tuesday - Birthday Party Prep

So it has been a busy last week with company staying and then dinner appointments and a day trip needles to say time to blog has been in short supply and today was no different. I did realize yesterday that I need get things done and ordered or planned for my Son's party next month. So I went to my trusty Etsy and started out my research. First thing that is a must is the robot crayons as those are for the give away bags and will need time to be made and shipped up to Canada. I found these adorable little Robots Crayons and a few convos later crayons done and check off my list, I would highly recommend this shop Lemon Drops without even seeing the product the owner has been fabulous to deal with!!! Then next was to do about the banner, I was going to make one but with time being in short supply and I wish that would change but I know it won't I found a simply perfect one much like I most likely would have made for only $25 well it was sold and the shop owner is also customizing that one for me too, the shop is Green Garland take a look at this banner mine will be similar but with a robot in the middle. Next was to think of what else was going in the give away bags we are going for an activity coloring theme but also robots well I was very lucky to come across some wonderful ideas for free printables, including this super cute 3 dimensional one! I also came across a blog Wendolonia with free invitations and goodie bag toppers to print for free! Then one last look through Etsy provided a finishing touch for the give away bags a personalized Thank You sticker from Berry Cute Party, so other than printing off and putting together things the party is pretty much planned and ready to execute. Now to finish making his present!

Just received some exciting news Lemon Drops Shop is offering a give of some free crayons if you sign up to follow, I will enter your name or email address in a draw for the free crayons! Contest ends Friday February 25 @ 12:00 pm Central Time.

Sunday Afternoon Gluten Free Mini Banana Loaves

Today was a busy day I had to take my Aunt to the bus this morning as she is off to see my Mom and then we had church at which my Husband was asked to say the opening prayer next week at Stake Conference, today he was also asked to pass the sacrament and also to administer home sacrament this afternoon then to finish off supper with our favorite missionaries. I did manage to find some time this afternoon to whip up a quick creation and I am posting it for all of you to try, please if you do try it leave me a comment to let me know how you liked.

Sunday Afternoon Gluten Free Mini Banana Loaves

2 eggs
1/2 cup organic apple sauce
1/4 agave nectar
3 ripe bananas

2 cups my flour blend

1 tsp salt

1 tsp baking soda

1. Preheat oven to 350F, grease your mini loaf pan
2. Combine wet ingredients until well mixed.
3. Combine dry ingredients in a separate bowl until blended and then add to wet ingredients until well blended.
4. Add your chocolate chips, fruit and nuts as desired or you can leave out completely.
5. Bake in your prepared mini loaf pan for 25-30mins until a tooth pick comes out clean.

* This recipe can be made as one loaf bake for 55-60mins or until a tooth pick comes out clean or also as muffins bake for 20-25 mins and also check with tooth pick*

Again you will see my much loved Cuisinart Stand Mixer, it really does save me time and makes creating so much easier! I highly recommend it and I have used the Kitchen Aid one in the past and this one is definitely equal to or better.

Hawaii Five 0 in a Pan

So yesterday I brought home the much anticipated stand mixer and I am in love already. I don't how I have done what I have been doing without! I didn't purchase the old faithful that everyone swears I bought the new Cuisinart Stand Mixer and also the Food Processor attachment and I am truly in love deep, deep love. I also watched the instructional DVD last night and I think after seeing that I may purchase the Pasta Maker and the Meat Grinder so I can make my own Gluten Free pasta and sausages, oh and I think I will be trying out making my own Gluten Free bread now too so much I can do now!

So tonight's' recipe well it is simply amazing it smells so good while it's cooking and fresh out of the oven and all I could think about was Hawaii Five-0. The smell of orange, apple, and coconut while it was cooking just divine! So without further ado here is the recipe for what I am calling Hawaii Five 0 in a Pan;

Gluten Free Hawaii Five 0 in a Pan

Firstly you need to create the buttermilk as I haven chosen not to use the dairy milk version I am using rice milk instead; so you need 1 cup rice milk and 1 tbs apple cider vinegar, combine those together and set aside for later.

Ingredients

1 small orange, unpeeled, seeded and quartered
3/4 cup raisins
1 3/4 cup My Gluten Free Flour Blend
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/3 cup coconut oil virgin or extra virgin
1/3 cup organic apple sauce
1/3 cup agave nectar
1 egg
3/4 cup rice milk buttermilk (from the one cup we created)

Directions

1. Preheat oven to 350F. Lightly grease a loaf pan.
2. Place quartered orange in food processor and pulse until chopped. Add raisins and pulse briefly.
3. In a separate bowl combine the 1 1/2 cups my flour blend , baking powder, baking soda and salt. Set aside for later.
   
4. In the mixing bowl cream coconut oil, apple sauce and agave nectar together. Add the egg and beat until blended. Mix the 1/4 cup reserved my flour blend with the orange/raisin mixture and add to the egg mixture followed by our rice buttermilk.
5. Pour the dry mixture into the wet mixture and lightly mix to blend.
6. Spoon the batter into the prepared pan and bake until loaf is springy to the touch and a toothpick inserted in the center comes out clean, about 40-45mins.
7. Cool on a rack for 10 mins before removing from the pan and allow to cool completely before slicing.

Well I look forward to all the new wonderful recipes I will be creating with my new Cuisinart Stand mixer and I am sure you are all looking forward to trying them out!

A quickie post about a quickie cake

My Aunt from Ontario is here visiting, we are really enjoying our time together and taking time to do things together. Well last night the chocolate cravings set and well I had to do something to satisfy them but it was late not really the time to bake a cake from scratch but I remember I had purchased a Namaste Foods chocolate cake mix and a frosting mix too. So we decided to try them out and well all I can say is Yum!!! Mixing the cake was very simple and I used a bundt pan to make the cake and it was the perfect size. The icing was a little trickier to mix but mostly it was just time consuming as you have to mix it and then wait 15minss and mix to proper consistency for incing but it was worth the extra work very rich and creamy perfect addition to a perfect cake!

Well today will be some more shopping and then Saturday a trip to Manitou Springs Mineral Spa for a soak in the lovely water and some lunch than back home for supper as I have a lovely missionary couple coming for supper. We haven't been to Manitou for many years but we are really looking forward to the soak as it leaves you feeling so wonderful and they now have a pool side play area for the kids so it should be a good trip for all. If you ever get a chance to make a trip there it is wonderful and they also have a hotel as well as Spa services to pamper you, perfect little mini holiday for the whole family!

Meatless Wednesday

So sorry for the delay in posting, it's been one of those days blizzard, kids not napping and well complete chaos! Anyways without further delay here is today's recipe is a variation on my famous vegetarian lasagna I had to change things because my old recipe had veggie ground round in which unfortunately contains gluten!

Amanda's Amazing Gluten Free Lasagna

Ingredients

First layer
1/2 block extra firm tofu, chopped and then crumbled to resemble veggie ground
1/2 large onion, finely chopped (which I forgot tonight and it was wonderful without)
3 celery sticks, chopped
2 parsnips, peeled and chopped ( if you kids don't like them just chop them smaller)
3 carrots, peeled and chopped
1 medium zucchini, chopped
1 red pepper, chopped
1 green pepper, chopped
1 28oz can of diced no added salt tomatoes
2 1/2 cups sliced fresh mushrooms
1 tbs Epicure Minced Garlic
1 pkg Rice lasagna noodles, cooked for 15-17 at a low boil then rinse under cold water and set
aside
Second layer
1 750g container of 2% cottage cheese
1 bag of baby spinach
Third and final layer
1 bag of Italian cheese blend, shredded

Directions

1. Layer the bottom of your pan 9 x 13 lasagna pan with your first layer of noodles
2. After chopping all your other ingredients for the first layer combine together in a large bowl and mix, then layer over first layer of noodles.
   
3. Then cover with another layer of noodles.
4. Next add the cottage cheese and spread evenly over the noodles and layer over top as much spinach as desired, I usually cover all the cottage cheese.
5. Add another layer of noodles, which will be your last layer of noodles.
6. Cover noodle layer with Italian cheese blend, put pan on a cookie sheet and bake in oven for 50-60 mins. When the cheese is golden brown remove from the oven and enjoy!

My husband and Son will eat this with garlic bread but I do not obviously but maybe some day I will venture into the realm of making my own bread.

Crafty Tuesday

So for a change I thought I would talk a little about my crafty side which I love just as much as my baker side. I have a few projects on the go right now but one that I really need to get working on my Son's birthday present. He has recently discovered fairies and all things that go with them, one night at supper the meal had mushrooms in it and he said he couldn't eat them because that is where fairies live so cute melted my heart. Anyways I was trying to plan out his birthday and trying to stick to my mantra for the year of making it myself or purchasing it handmade I decided to make him a wooden fairy play set and set out collecting the materials I would need. Of course where did I turn Etsy is there any place else for supplies? So I started with buying the peg dolls, mushrooms, and trees from this wonderful little shop I discovered ClicktyClack wonderful customer service! Now what fairy play set would be complete without a play silk for the background and what ever else their imaginations can dream up which led to this other wonderful little shop and it's Canadian, Beneath the Rowan Tree, beautiful products and also wonderful customer service too! Then one day while searching a came across what had to be the last piece for the set a pumpkin stacker perfect for a little house! So now I am the painting stage and have gathered those as well just need a sealant to finish them off when I am done and hopefully it will resemble something like this one but not pastel and more things to play with of course.

The other project I am starting on is Easter gifts, the other day I came across these beautifully handmade fabric Easter eggs on Etsy of course and then I went and looked at my own fabric stash and thought to myself I should try and create my own. So off I went back on Etsy to search out a pattern but no luck so then I tried a Google search and there it was an Easter egg pattern and for free on this lovely blog Retro Mama take a look she has some wonderful patterns. The other part of my East projects is making Hamsters, I don't about you my little boy is nuts about Zhu Zhu pets and they are cute but I thought how nice would it be to have a funky little friend to cuddle. A while ago a friend introduced me to this wonderful site for down loadable patterns You Can Make this and while browsing for some other projects I came across a pattern for guinea pig which I purchased and I am going to alter to look my like a hamster and a Zhu Zhu.

Those are just a few of the projects that I have on the go other than of course my baking experiments!

Mmm...Donut love!

Well I have been away battling a nasty cold since Friday but today I am feeling slightly on the mend. Over the weekend we worked on a new activity for the daycare, we created a rice box an indoor sand box of sorts. I purchased a 38L rectangular rubber maid tote, an 8kg bag of white rice, 4 bags of pinto beans, a bag of smooth rocks, and two bags of plastic animals put it all together in the box and presto indoor sand box! My Son loves it he added some of his cars to it and has been playing with it all weekend, all and all I spent was about $30 so I would say it was money well spent.

Today I am working on finishing my Valentine for my Son which I should have done this weekend but wasn't feeling well so now he is watching a movie and I am painting away. As a surprise for him I am baking some mini donuts which I have glazed with pink glaze they are Sugar Free well except the glaze and Gluten Free of course! Also for supper I am making Organic Gluten Free Chicken Quinoa Soup to help us battle this cold, I roasted an Organic Chicken last night and saved the juice from the roasting pan as well as some of the meat to make soup today. I didn't put any spices in the soup other than salt and pepper as I put Epicure Turkey Rub on the Chicken last night so the juice will carry that flavor.

Organic Gluten Free Chicken Quinoa Soup

All left over roast chicken juice
1 cup chicken meat, chopped
6 cups water
3/4 cup organic Quinoa
3 carrots, chopped
2 celery sticks including leaves, chopped
2 parsnips, chopped (dice them if your kids don't like eating them)
1/2 cup frozen organic peas
1/2 cup frozen organic green beans
salt and pepper to taste

Put all ingredients in the pot and bring to a boil then simmer for one hour or until quinoa and veggies are tender.

Mini Cake Donuts

2 cups Gluten Free Flour Mix see previous post
1/4 cup agave nectar
2 tsp baking powder
1 tsp sea salt
1/2 cup organic unsweetened apple sauce
tbsp butter, melted
2 eggs, beaten
3/4 rice milk
1 tsp vanilla
1/4 tsp organic nutmeg
1/4 tsp cinnamon

Directions

1. Preheat oven to 325F
2. lightly spray Donut Pan with cooking oil.
3. In a medium sized bowl mix together flour, baking powder and salt.
4. In a separate bowl mix together the butter, milk, eggs, vanilla, apple sauce, agave nectar, nutmeg, and cinnamon.
5. Beat until well blended.
6. Fill each donut hole 2/3 full.
7. Bake 8 mins or until the top springs back when lightly touched.

Cool and remove from pan and dip into glaze. Decorate with sprinkles, nuts, shaved chocolate or coconut.


Glaze
1 cup confectioner's sugar
2 tbsp hot water
2 drops Wiltons pink icing dye ( if coloring)

Dough and Ratatouille

Well I tried working on the play dough yesterday but with no success I just made slim so I went searching for another recipe to try and found one at this Site but still had to modify it. I liked that this one you didn't have to use the stove but it took some work to mix it up! Unfortunately it still came pretty sticky but the kids are having a blast playing with and called it "Gooey Mud".

GLUTEN FREE CINNAMON SCENTED NATURAL COLORED PLAY DOUGH

Ingredients

1 cup of almond flour or rice flour

1- 2 cups of corn flour/corn starch (it adds the stickiness) keep adding while stirring till you get the right consistency.

4 tablespoons of ‘cream of tartar’

2 tablespoons of cooking oil

1 cup of salt

2 cups of boiling water

1/2 tsp cinnamon

Food coloring - I used beet dye for this and I put 2 Tbs which made it light pinkish.

Glitter, colored sand, or other bits and pieces to make the dough more fun! I used red glitter to make it fun for our Gratitude Day celebration!

Please remember that you can substitute regular flours for the equal amounts of Gluten Free.

Method

Mix all the ingredients in, then add the boiling water. Keep stirring until it form the right consistency.

Last night I made Ratatouille using a Rachael Ray recipe with some changes to make it Gluten Free. One thing we like to do in our house when having Ratatouille is to watch the Disney Ratatouille movie at the same time makes it fun for our Son!

Ratatouille with Quinoa

Start with the Vegetable Stock;

1 medium onion

3 stalks of celery, chopped

3-4 carrots, chopped

1/2 a bell pepper

2 Tbs basil

1 Tbs parsley

8-10 cups of water

Combine all ingredients together in a large pot, bring it to a boil and then let simmer for about an hour, strain the vegetables out and set the broth aside.

Ratatouille Ingredients

3 Tbs extra virgin olive oil

1 medium onion, chopped

2 tbs Epicure Minced Garlic (Again you can use my consultant Deanna Osterbeck)

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium eggplant, peeled and chopped

1 medium zucchini, chopped

Salt and pepper to taste

1 Tbs freeze dried thyme

1 can 28oz diced no salt tomatoes

6 cups of the vegetable stock from above

3/4 cup Quinoa

A handful of freeze dried parsley leaves

A pinch of freeze dried basil leaves

Heat the Olive Oil in a large pot over medium heat. Add the onions, garlic, bell peppers, egg plant, and zucchini. Season the vegetables with salt, pepper, and thyme and cook until softened, about 7-8 mins, stirring occasionally. Add the tomatoes and the vegetable stock and bring the soup to a boil, then reduce it to a simmer. Stir in the quinoa and cook till vegetables and quinoa are tender. Stir in the parsley and basil, and serve.

The boys eat theirs with french bread and we do like to add some Parmesan cheese on top as well.

About Xylitol for baking

There was some questions on Facebook about Xylitol and it was mentioned that it can cause GI upset after doing some reading I have found that it is safe to use in small quantities and to start out with small amounts and see how you react to it. For me I have been fine so far as have the kids but my recipes don't call for a large amount. I have found one Site that explains Xylitol which you may want to take a look at. Also looked it up in my Maximized Living Nutrition Plans book and this is what they have to say; "Xylitol, a natural sugar alcohol, is also a safe replacement for sugar and will not increase blood sugar. Some people prefer the taste of Xylitol over stevia - this is an individual preference. The main sources of commercially produced Xylitol are birch trees and corncobs. In the form that comes from corn, the grain of the corn is never used. However, people sensitive to corn might look to other forms of Xylitol or use stevia instead. Note: Xylitol is typically sweeter than stevia; therefore, less Xylitol is needed when you would otherwise use sugar or stevia.

I also looked it up on Wikipedia too and here is what they have to say;

Xylitol

From Wikipedia, the free encyclopedia

Jump to: navigation, search

Xylitol[1]
IUPAC name (2R,3r,4S)-Pentane-1,2,3,4,5-pentol
Other names 1,2,3,4,5-Pentahydroxypentane; Xylite
Identifiers
CAS number	87-99-0 Y
ChEMBL	CHEMBL96783 Y
Properties
Molecular formula	C5H12O5
Molar mass	152.15 g mol−1
Density	1.52 g/cm³
Melting point	92-96 °C
Boiling point	216 °C
Related compounds
Related alkanes	Pentane
Y(what is this?) (verify) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Xylitol crystals

Xylitol (from Greek ξύλον - xyl[on], "wood" + suffix -itol, used to denote sugar alcohols) is a sugar alcohol sweetener used as a naturally occurring sugar substitute. It is found in the fibers of many fruits and vegetables, including various berries, corn husks, oats, and mushrooms.^[2] It can be extracted from corn fiber,^[3] birch, raspberries, plums, and corn. Xylitol is roughly as sweet as sucrose with only two-thirds the food energy.

As with other sugar alcohols, with the exception of erythritol, consumption in excess of one's laxation threshold (the amount of sweetener that can be consumed before abdominal discomfort sets in) can result in temporary gastrointestinal side effects, such as bloating and diarrhea. Adaptation, an increase of the laxation threshold, occurs with regular intake. Xylitol has a lower laxation threshold than some sugar alcohols, but is more easily tolerated than others such as mannitol and sorbitol.^[4][5]

Xylitol is an organic compound with the formula (CHOH)₃(CH₂OH)₂. This achiral species is one of four isomers of 1,2,3,4,5-pentapentanol.

So in conclusion I think it is safe to use in small amounts and if you don't want to try or have unpleasant symptoms change it in my recipes for Agave Nectar, Stevia, or Sugar Cane.

Gluten Free Chocolate Play Dough

So yesterday I received a link for a Valentines day idea instead of celebrating Valentines Day will be celebrating Gratitude. The kids will be making Gratitude cards for their parents and I have a little bag of treats that I will be sending home with them in gratitude of them being such great kids at my house! We are very excited and so to kick it off today I made Gluten Free Chocolate Play Dough for them to play with, it is just resting on the counter but is smelling really good! So if you have a large group you may want to double the recipe and if you want to make it non-Gluten Free just change the two flours for the same amount of regular flour. So without further delay here it is!

Homemade Gluten-Free Chocolate Play Dough

1 cup brown rice flour

1/2 cup tapioca flour

1/2 cup salt
1/4 cup cocoa

2 tablespoons cream of tartar

1 cup water

1 tablespoon palm shortening

1. Mix together dry ingredients in medium saucepan, add water and palm shortening.

2. Stir over medium-low heat for about 5-7 minutes, until playdough forms a ball.

3. Let cool and have fun! It usually does it good to sit for an hour or two before they play with it and store put it in a container with a lid.

New Recipes to try out!

New Gluten Free Flour Blend to try;

5 Cups Brown Rice Flour
3 Cups Sorghum Flour
2 2/3 Cups Potato Starch
1 Cup Corn Starch
1/4 Cup + 4 tsp Potato Flour
1 tbs + 1 tsp Xantham Gum

This makes about 12 cups flour so you can half it but keep the same amount of xantham gum to try it out. I used this blend to make the following two recipes.

The first is one from Cooking for Isaiah that I modified.

Double Chocolate Chip Cookies Gluten Free

1 Cup Gluten Free Flour Mix (see above)
3 tbs Bernard Callebaut Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt
1/2 Cup all vegetable shortening at room temperature
1/2 Cup Organic Demerara Sugar
1/4 Cup Xylitol
1 Large Egg at room temperature
1 tsp Pure Vanilla extract
2 tbs Organic Unsweetened Apple Sauce
1/2 Cup White Chocolate Chips

1. Preheat the oven to 375 F. Line two baking sheets with parchment paper. In a small bowl, whisk together all the dry ingredients and set aside.
2. In a large bowl and using a mixer beat together the shortening and the sugars until fluffy about 2 mins. Beat in the egg, vanilla, and apple sauce. Gradually mix in the dry ingredients and then stir the chocolate chips.
3. Using a tbs drop the dough 2 inches apart on the prepared baking sheets. Bake until golden brown at the edges, 10-12 mins. Let cool for 5 mins than transfer to a wire rack to cool.

Gluten Free, Diary Free, Reduced Sugar, Pumpkin Chocolate Chip Mini Muffins

1 2/3 Cups Gluten Free Flour Blend (see above)
2/3 Cup Xylitol
1 Tsp Epicure Pumpkin Pie Spice ( you can enter my consultant Deanna Osterbeck when ordering)
1Tsp Baking Soda
3/4 Tsp Sea Salt
2/3 Cup Organic Unsweetened Apple Sauce
1 Cup Pure Pumpkin Puree
2/3 Cup Rice milk
1/2 Cup Olive Oil
1/2 Cup or less Mini Chocolate Chips

1. Preheat oven to 350F. Line your 36 cup mini muffin pan with mini paper liners.
2. Combine all your dry ingredients in a medium bowl, whisk and set aside.
3. Whisk together the wet ingredients in a large bowl and gradually stir in the dry ingredients until well blended then add the mini chocolate chips and stir.
4. Spoon the batter into your prepared mini muffin pan, until cups are about 2/3 full. Bake until golden and a tooth pick inserted comes out clean, about 12-14 mins.
5. Transfer to wire rack to cool.

These two recipes are my first time baking with Xylitol instead of traditional sugars so far I can not taste the difference but my pregnant friend is on her way so we will see what her taste buds have to say. The reason for changing the sugars is that Xylitol is suppose to be healthy for our bodies because it is plant based and are bodies are able to break it down better and use it versus traditional sugar that our bodies cannot break down as well. I think the problem with my chocolate chip cookies before was in the flour blends and the sugar I was using Sucanat in place of brown sugar and it changes the taste so this time I used the Organic Demerara in place of brown sugar and it seemed better just a little grainy but that worked just fine. I hope you enjoy these two recipes and please leave me a comment and let me know how they worked for you and your family.

Joy and Hope

I had intended to blog about something completely different today but then as I logged into Facebook this morning I was greeted with a surprise, a friend of mine that I have met through a infertility support group IVF.ca brought home a healthy baby girl after 2 miscarriages and one little girl losing her fight for life at 3 months. This friend has been an amazing support to me through my miscarriage and our struggle to come to terms with our family as is and our decision to move forward with adoption as a means of completing our family. This friend has amazing strength she kept going to achieve her goal even after so many heart breaks and in the end she has brought home a beautiful healthy little girl and completed her family. Her story gives me hope and keeps me going and believing that our little one is out there and one day we will find her but until then I will continue to pray for you and so is your big brother. We look forward to the day that we can too bring you home and hold you in our arms our precious little one! To read this friends amazing story please take a look at her blog On the Wings of Angels. I will leave with this for now and I pray that her story will inspire you and bring you hope today as well.

Some links I wanted to share

I get several links a day through various blogs and Facebook so I had promised to share some. The first one my Son insists is the most important to share is TVO Kids it has all kinds of great kids shows a couple of our favorites are Dinosaur Train and Peep and the Big Wide World Show those are just a couple their so many more. As I had mentioned we previously stopped our cable service for budgeting reasons and also to better control the amount of TV being watched by our Son, it really is great to see him playing so much more! Another is a Site I came across yesterday they have a monthly 3 dimensional paper Calendar craft that they email out the Site name is Curiosity and also found their site a link to some great Handy Manny paper crafts for our kids. The last one I wanted to share is a craft we are going to do here at the daycare it's a paper mache bowl that I really want to make with the older kids just have to gather some of the supplies. I am also going to take some time and explore that blog further for more ideas. I have been spending a lot of time lately reading about different methods of learning and exploring different ways of helping children to learn about their world.

So for supper last night I took the easy way out and made pancakes for supper it was a nice treat to our Son who loves them however until last night I had not discovered a recipe that was Gluten Free that my family would like kind of like the elusive Chocolate Chip Cookie. I had picked up several recipe books from the library and have been trying some of the recipes out. Last nights pancakes came from Incredible Edible Gluten Free Food for Kids by Sheri L. Sanderson.

Buttermilk Pancakes

Ingredients
2 Cups Rice Flour
1/3 Cup Tapioca Flour
2/3 Cup Potato Starch Flour
3 Tbs Brown Sugar
1 Tbs Baking powder
1 1/2 tsp Baking soda
1/4 tsp Salt
2/3 cup Buttermilk powder
2 Eggs, beaten
2 1/4 cups Milk
4 1/2 tsp Oil
1 tsp Vanilla
Directions

1. In a large mixing bowl, combine the rice flour, tapioca flour, potato starch flour, brown sugar, baking powder, baking soda, salt and buttermilk powder. Make a well by pushing the ingredients to the sides of the bowl.
2. In another bowl, mix the eggs, milk and oil.
3. Add the egg mixture to the flour mixture and combine well. Do not over mix.
4. Drop by 1/4 cups onto a hot griddle or pan. Cook until the pancakes are dry on the edges and bubbly. Flip and cook the other side until golden brown.

Makes 18-20 5 inch pancakes. You can freeze your leftovers for a quick breakfast just reheat in toaster or microwave.

Left Overs and Yah for Girl Power

Well after yesterdays crazy day things have settled down today and our new family member has surely settled in as he has now chewed two of the daycare toys one had to disposed of to the landfill as my Son would tell you. The meatballs last night weren't perfect but once I have perfected them I will post the recipe for you. I did however take some of the leftovers and made up a meatball soup to for lunch today which is smelling oh so good on the stove.

Left Over Meatball Soup

Several left over meatballs about 3-5 depending on the size (mine were massive), cut up into bite size pieces
2-3 carrots, chopped
2 sticks celery, chopped
6-8 petite potatoes red, chopped
1/2 a large onion, chipped finely
3/4 cup of frozen green beans the cut up ones
2 cups of Organic Gluten Free Chicken broth
4 Cups of Water
1 Tbs Epicure Pot Herbs (My Consultant if you want to use for purchasing is Deanna Osterbeck)

Combine all ingredients in a large pot on the stove left simmer over medium heat for an hour and turn down to low and cook till veggies are tender.

So last night disaster struck our house the dishwasher broke now I do at least two full dishwasher loads a day plus some hand washing between the daycare and our family so it is a big deal to not have it! Thankfully the missionaries were over for supper and they pitched in to help get all the dishes cleaned and put away. This morning I called my Mom to complain about our dishwasher being broken and her boyfriend was there and he asked me to check the valve under the sink which I did and wiggle it a little but no luck, then he suggested to change it's position again no luck. After that I put it back in the original position and it worked! I am so excited to say that I fixed our dishwasher with a little help, Yah for Girl Power! Also last night two of our new friends from church brought over the most wonderful baptism gift for us a bible not just one but there is a second one on route to us, how lovely and thoughtful. They truly are very wonderful people, I am so excited for our families to get to know each other better and to get to know other families in our church as well! So my next baking experiment in the works is mini pumpkin chocolate chip muffins I found some in the freezer this morning that are not Gluten free from before I was sick so now I am going to recreate them but Gluten free the kids really do love them and they are so good for them!

Other than that today we are going to be celebrating Ground Hog day this afternoon in the daycare I came across this craft on Facebook this morning and we will be doing it this afternoon so on that note Happy Ground Hog Day everyone! Also you print off a super cute ground hog picture to color here.

Oh and I also managed to get some items listed on ebay today view them here. I will adding more items too as time allows.

Sorry I have been MIA

We have been very busy the last few days on Sunday evening we adopted a Husky/malamute cross who is 7 months old and already 70lbs. He is so cute and just a big bundle of love! We got him from a family who were out on a farm so city life is very new to him and all that goes with it. He has never been on a leash so last night we tried putting one on him so that we could take him for a walk, well that didn't happen all did was cower to the floor and wouldn't get up not even for treats. Needless to say we have some work in store for us getting him leash trained and city trained but he really is a super sweet dog so it will be worth it.

As for my baking well it has been limited lately I have been trying very hard to find a good chocolate chip cookie recipe that my Son and Husband but after yesterdays attempt I am giving up. I tried the chocolate chip recipe from the Cooking for Isaiah cookbook and I thought it was great but they once again did not. I just can not find one the come out the same as wheat chocolate chip cookies so they are going to have to learn to go with out. I have tried making many other recipes including this one from Living Without magazine but they won't eat any of them!

Cookies

MAKES 4 DOZEN COOKIES

A reader favorite, this recipe is back by popular demand.

1¾ cups quinoa flakes or certified gluten-free oatmeal
1¾ cups gluten-free All-Purpose Flour Blend
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
½ cup (1 stick) gluten-free, dairy-free margarine or shortening or organic coconut oil
1 cup dark brown sugar or organic Sucanat, firmly packed
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (10-ounce) package gluten-free, dairy-free chocolate chips* (about 2 cups)
1 cup chopped walnuts, optional

1. Preheat oven to 375 degrees. Line two cookies sheets with parchment paper.

2. Finely grind quinoa flakes or oatmeal in a food processor. Add flour mix, baking soda, xanthan gum and salt and blend for 5 seconds.

3. Beat margarine and both sugars in large bowl until well blended.

4. Beat in eggs and vanilla. Gradually mix in dry ingredients. Mix in chocolate chips and walnuts, if desired.

5. For each cookie, form one rounded tablespoon into a ball and place on prepared cookie sheets. Flatten cookies slightly.

6. Bake in prepared oven until edges are golden brown, about 12 minutes. Cool 5 minutes on cookie sheets. Transfer to a rack and cool completely.

Each cookie contains 113 calories, 5g total fat, 2g saturated fat, 0g trans fat, 9mg cholesterol, 17g carbohydrate, 55mg sodium, 1g fiber, 1g protein.

*TIP Enjoy Life Foods chocolate chips are free of gluten, dairy, soy, nuts and peanuts. Visit enjoylifefoods.com.

I didn't mind this one but found it to turn out a little dry so if I make it again I will add a couple of tbs of applesauce to make it a little more moist. Tonight I am making one the recipe from the Eat Clean cookbook I have but I am going to make it gluten free so if it works out well I will post it for you all later.