Gluten-Free/Yeast Free Cinnamon Rolls

I got a request the other day from one of my followers for the recipe for my Gluten-free cinnamon rolls. They are pretty easy to make, despite the many steps below, they go fast… So here goes:

cinnamon-rolls

Ingredients:

Rolls:

3/4 cup gluten free flour mix of your choice (I do not recommend bob’s brand as it is a bit bitter)

1/4 cup almond flour

Big pinch of salt

3/4 tsps. Baking powder

1/4 tsp. Baking Soda

1 tbsp. sugar

5 tbsp. milk (see tips section below for substitution ideas)

3 tbsp.. butter melted (see tips below for substitution ideas)

1 tsp. apple cider vinegar

Filling:

2 tbsp. butter melted (again the kind of your choice)

2-3 tbsps. cinnamon

Approximately 4-5 tbsp. light brown sugar

– Optional- 1/3 cup finally diced pecans or walnuts

Icing:

3 ounces cream cheese- room temperature (where it is soft)

1/3-1/2 cups powdered sugar

1 tbsp. vanilla (as good a quality as you can get)

1-4 tsp. milk (use the same as you did in the rolls)

Other: Spray oil and a round 8 or 9 inch pan or what you want to use

Steps:

  1. Preheat oven to 375*
  2. Find the round pan you want to bake in  or whatever you have close to that. (I used a heart shaped pan once.) Spray liberally with a spray oil of your choice.
  3. Combine the dry ingredients in one bowel: flours, salt, baking powder, baking soda, and sugar. Mix lightly to combine.
  4. In a measuring cup add the milk and apple cider vinegar. Then slowly add in the melted butter stirring while you add it.
  5. Add the wet ingredients to the dry slowly stirring gently until a dough ball forms. Do not over mix.
  6. Turn out the dough ball onto a well floured surface and kneed a couple times until you feel it is not so sticky that you can’t roll out– do not over kneed or it will make the dough tough.
  7. Roll into a rectangle about 1/4-1/3 inch thick. (Roll out thin enough so it can roll easily  into a log shape, but not tear- but not so thick  that there is not a good surface area for the filling- you want a good dough to filling ratio).
  8. Once you have rolled out the dough into an approximate rectangle you are ready for the filling. Pour the filling butter over the dough and spread it out onto every inch of the flattened dough.
  9. Sprinkle over the cinnamon and then the brown sugar, covering the surface of the dough with a thin layer, cover every inch. If you want to use the nuts sprinkle on here.
  10. Being very careful, roll the dough away from you, working your fingers back and forth along the long side of the dough until you get it into a log shape. Then pinch the entire seam shut.
  11. Cut into the desired thinness of the rolls you want as they will to rise a lot. (I usually do about 2 inches.)
  12. Places the rolls into your greased round (or heart shaped 😉 ) pan.
  13. Bake about 15 minutes until the tops are starting to brow. I usually start to check on them at 13 minutes.
  14. While you wait make the icing- In a mixer (or using a hand mixer) beat the cream cheese and powdered sugar together. Add your vanilla. If it is still thick add the milk in a teaspoon at a time until the icing is still thick but able to be pored (you want it to stay on top of the rolls but not have to be spread on with a knife- you want to be able to pore it on top.)
  15. Ice the rolls when they come out of the oven and serve. I usually leave a little icing on the side for people to add as they want.

 

Tips:

The rolls warm up nicely. Just store in the fridge and when you want one pop it in the microwave on a plate for 10-20 seconds and add more icing and it is delicious 🙂

Again, you can use any kind of milk soy, almond, lactose free, or regular.

You can use regular unsalted butter, a soy butter, or dairy free version.

You can substitute maple or almond flavoring in the icing instead of the vanilla.

If you are diabetic or need to watch your sugar then you can use a sugar free substitute- but some work better then others especially in the dough.

If your not gluten-free then you can make these with regular flour substituting for the gluten-free and almond kind.

I hope you enjoy these- let me know how it goes!

Chase’s Country Quiche

So I have been working to clean out the old freezer so things don’t get freezer burn and I can actually tell what’s in there. Does that ever happen to you? You just get caught up in specials at the grocery store and life gets away from you and you forget what’s in the old freezer?

Anyways, I got some things out of the freezer, standbys from the garden and fridge, and bam DINNER…

Tonight the line up from the freezer include beef chunks, green peppers, pre-made savory pie crust with thyme (I made a few months ago and froze it- it’s gluten and dairy free), and whole roma tomatoes…  And from the garden peppers (red and light green), thyme, onions (regular and green). From the chickens eggs of course (6-8 depending on the size of the pie dish or quiche your using). Spices include salt/pepper, onion powder, and ground turmeric. Lastly from the fridge cheese and about 4 tbsp. of your milk of choice (not pictured because I forgot to get it out but I used a Colby-jack mix and lactose free milk).

Recipe 1

So first I chopped up all the peppers, onion, and tomatoes. Then I chopped the beef up into little bite size pieces so they distributed easier, cooked quicker, and were easier to eat in the quiche. I then beat the 6 eggs with the milk and salt/pepper. (If your pie dish is bigger add an egg or two if it’s smaller use an egg or two less.)

I added about 3 tbsp. coconut oil to a pan (or any oil of your choice that heats well).

Recipe 2

Place pan on medium heat and add the chunk beef that you seasoned the salt/pepper/onion powder, and turmeric before you place it in the plan. (I like to put the beef in a bowel and toss it with the spices and let it set for a few minutes.)

Recipe meat

When beef is almost done and browning nicely add in the peppers and onions (you can add chopped garlic too) and stir. Season with a little salt and pepper and stir again.

Recipe peppers onions

When the peppers are getting a little soft and the onions translucent stir in the tomatoes.

Recipe tomatoes

Once the tomatoes are warm and the liquid in the pan has gone down by 1/2 or more; add in the chopped thyme, stir, and turn off the heat on the pan.

Recipe thyme

While your veggies cook, roll out the pie crust.

Recipe pie crust

Place the crust into you pan of choice. (I had greased the pie dish with butter previously).

Recipe pie

I always add a pie ring on the pie dish as it helps keep the crust edges from getting too brown.

Recipe pie before

Bake the pie crust in a 375* oven for 8-10 minutes until the crust starts to firm and it doesn’t feel doughy. (It usually starts to get a little brown too).

Remove the crust from the oven it should look similar to this in color.

Recipe pie crust after

Add in the veggie/meat mixture to the pie crust.

Recipe filling

Pour over the egg mixture and distribute things evenly.

Recipe egg

Put quiche in the oven and bake at 375* for 30 minutes until the crust is browning and the quiche is set.

Recipe finsihed 2

Take quiche out of the oven and let it sit for 10 minutes.

Recipe finished

Cut slices and top as you would like.

Recipe sliced

Ideas for toppings: sour cream, cheese, green onions, red onions, bacon (can’t go wrong with bacon) or anything you like

Other idea: Add in cheese to the egg mixture before poring on the veggies/meat mixture.

Use other veggies like zucchini, squash, spinach, or kale which you can add in with the peppers and cook at the same time.

Use other meats like sausage, bacon, or ham.

You can also omit the meat and just do a veggie one if you like.

Hope you enjoy. 🙂

Full recipe below:

 

Chases Country Quiche

By Seasonsgirl

Ingredients:

Pre-made savory pie crust (I make mine with thyme in it)

Beef chunks (cut into bite size pieces)

6-8 eggs (Depending on the size of the pie pan your using- I used 6 for my standard glass pie dish)

4tbsp. milk (regular, lactose free, soy, or almond)

1 cup grated cheese of your choice ( I used Colby jack, but you can use whatever you like, dairy free kind, or no cheese at all)

2-3 kinds of peppers chopped (I used one medium green pepper, two smaller light green, and one medium red pepper)

1 medium onion chopped (white, Vidalia, or red)

3 roma tomatoes chopped

1 tbsp. Thyme chopped

Salt/Pepper

1 tbsp. onion powder

1tsp. Ground turmeric

2-3 tbsp. Coconut oil (or any oil or oil blend you like)

Butter for pie dish or cooking spray

To Make:

  1. Preheat oven to 375* and butter your pie dish or spray with cooking oil.

  2. Chop up all the peppers, onion, and tomatoes.

  3. Chop the beef up into little bite size pieces so they distributed easier, cooked quicker, and are easier to eat in the quiche. Season meat with salt/pepper/onion powder/ground turmeric.

  4. Beat the eggs with the milk and salt/pepper. (If your pie dish is bigger add an egg or two if it’s smaller use an egg or two less.)

  5. Add about 3 tbsp. coconut oil to a pan and placed it over medium heat. Add in your meat and stir only every 4 or 5 minutes so each side browns
  6. Once the meat is almost cooked add in your peppers and onions. Season with salt and pepper and stir as needed.

  7. Once your peppers start to soften and onions become translucent, add in the tomatoes. Stir.

  8. Once the tomatoes are warm and the liquid in the pan has gone down by 1/2 or more; add in the chopped thyme, stir, and turn off the heat on the pan.

  9. Roll out the pie crust and place in your pie dish of choice.

  10. Bake the pie crust in a 375* oven for 8-10 minutes until the crust starts to firm and it doesn’t feel doughy. (It usually starts to get a little brown too).

  11. Remove the pie crust from the oven and fill with veggie/meat mixture.

  12. Pour over egg mixture and distribute all parts in the crust evenly.

  13. Put quiche in the oven and bake at 375* for 30 minutes until the crust is browning and the quiche is set.

  14. Take quiche out of the oven and let it sit for 10 minutes. Then cut slices and serve with toppings of your choice.

Late Thanksgiving

I was thinking today I hadn’t posted about our Thanksgiving Day. This year was a little unusual as far as the food. We made no dish as usual and changed many. I figured since it was just my mom, step-father, hubby, and I then why not change it up. We did all gluten free, dairy free, and low sugar dishes (my step-father has to watch his sugar). So for the main dish my step-father deep fried us a turkey. Chase helped by being the watcher…

Chase watch

My step-father got the oil hot then started to lower the turkey in very slowly…Bob turkey

Then it was all the way into the hot oil to cook for 45mins-1hr….Bob turkey 2

The chickens even came out front to see what we were up to…Chkns

After which hubby was home from work and helped my mom and stepfather check to see if the turkey was done…

3 turkey

He was then able to help us get the turkey out…

Lorne turkey 1

Here it comes…

Lorne turkey 2

We put it in a disposable pan to cool and drain…Turkey

Baxter was helpful in licking the excess grease off the drive way 😉 …Baxter lick

After which we took it inside and put it on the platter…ta dah…

Turkey on platter

The side dishes went on the table. They included low sugar cranberry sauce, gluten-free stuffing (with many veggies like carrots, celery, onion, garlic, peppers, etc.), roasted Brussels-sprouts with butternut squash and shallots, sautéed green beans with almonds…

Side dishes

And for dessert blueberry pie toped with chicken cut outs…Pie

Overall it was a great meal and since we didn’t make a lot of anything the leftovers were gone within a couple days. I hope you had a happy and blessed Thanksgiving day and are looking forward to a Christmas meal with family. 🙂

 

Chip Chocolate Spice Cookies

So I made up a gluten-free and dairy- free cookie (at least from the recipes I have ever seen I have made up a recipe) and I am pretty proud of it as it has won over every person who has tried it. No one could tell it was dairy and gluten-free. Now don’t get scared of the spice in the cookies, it is just noticeable enough for you to say… “what is in that cookie?” So here it is my debut of my…OLYMPUS DIGITAL CAMERA

Chocolate Chip Spice Cookie

You will need:OLYMPUS DIGITAL CAMERA

1/2 cup Shortening

3/4 cups light brown sugar

1/4 cup Truvia/Stevia sweetener (or any of your choice)

2 tbsp. almond milk

2 tbsp. vanilla

1 egg

1 3/4 cups gluten-free all-purpose flour

1 tsp. salt

3/4 tbsp. baking soda

3/4 tbsp. baking powder

3/4 tsp. pumpkin pie spice

3/4  bag dairy free chocolate chips

I used my food processor to mix all the ingredients with the bread blade and used a small bowel to mix the dry ingredients before adding them (see below). But mix with what you have 🙂 OLYMPUS DIGITAL CAMERA

To make:

Preheat oven to 375* and line 2 baking sheets with parchment paper.

In your food processor (or you can combine in a bowel and use a hand or other mixer) combine shortening, brown sugar, truvia, almond milk, and vanilla. OLYMPUS DIGITAL CAMERA

Blend until well mixed scraping sides if needed.OLYMPUS DIGITAL CAMERA

Add egg and cream into mixture.OLYMPUS DIGITAL CAMERA

Add in the pumpkin pie spice and combine scraping sides.OLYMPUS DIGITAL CAMERA

In a small bowel combine flour, salt, baking soda, and baking powder.OLYMPUS DIGITAL CAMERA

Add this dry mixture slowly into the food processor ( I add it in three sections) until combined. OLYMPUS DIGITAL CAMERA

Scrap sides before adding the dry mixture each time.OLYMPUS DIGITAL CAMERA

Once dry mixture is combined add in the chocolate chipsOLYMPUS DIGITAL CAMERA

And combine. OLYMPUS DIGITAL CAMERA

Using a small ice cream scoop drop round scoops onto the baking sheets with a little space to spread out in between. OLYMPUS DIGITAL CAMERA

Bake for 8-10 minutes until they are slightly brown. Don’t overbake. Allow to cool on the pan for a few minutes before transferring to a cooling rack.

I keep my cookies in one of two cookie jars. This rooster one (below) or my chicken one…OLYMPUS DIGITAL CAMERA

It reminds hubby of his grandmother always having cookies in her cookie jar when he was growing up 🙂 Look inside…OLYMPUS DIGITAL CAMERAEnjoy with someone you love 🙂

Gluten- Free Mexican Lasagna

So as many of you know I find recipes and never follow them. I always change things to fit my style of cooking. I found a recipe for a mexican casserole and you put it together like a lasagna and I need it gluten-free so here is my version:

You will need:Basic Ingredients

1/2 pound ground pork

1/2 pound ground beef

1 package of taco-seasoning (You can use a gluten-free version or regular depending on your dietary needs)

1/4 cup water

1 can Rotel tomatoes (I use the kind with cilantro and lime)

1/2 pint cherry tomatoes, diced

1 1/2 tsp. ground cumin

1 tsp chilli powder

1/2 tsp salt

1/2 tsp smoked paprika

16-oz (2 cups) Sour Cream

6 green onions, chopped

Corn tortillas ( I used about 12, but use what you need to cover for you baking dish size)

16 oz package of Mexican Style shredded cheese

To Make:

1.) Preheat oven to 350* and grease (I used spray olive oil) a casserole dish (I used a 3 quart dish).

2.) Cook ground beef and pork over medium-high heat, untill browned. Use wooden spoon to break up meat into smaller pieces. Drain any extra fat. (I find cast iron skillet works best).Browning Meat

3.) Add in taco seasoning to the meat and about 1/4 cup of water. Stir until combined into meat. Browned Meat with spice

4.) In a separate bowel combine Rotel, chilli powder, cumin, salt, and smoked paprika. Tomato Mixture

5.) In another bowel combine sour cream and green onions.Sour Cream Mixture 2

6.) Now start layering the separate ingredients. Start with a little of the tomato mixture on the bottom of the casserole dish and then place a layer of corn tortillas on top. Layer on 1/3 of the sour cream mixtureSour Cream LayerThen 1/3 of the meat mixtureMeat Layer

Then 1/3 of the tomato mixtureTomato Layer

And finally 1/3 of the cheese. Repeat two more times ending with the rest of the cheese.Cheese Layer

7.) Bake covered with foil for 35 minutes until bubbly. Let stand 10-15 minutes.Finished

8.) Serve by cutting into squares like you would lasagna. PlatedEnjoy 🙂

Other ideas:

Instead of Rotel you can use any diced tomato mexican-style canned tomatoes and then add a small can of mild green chillies.

If you like a lot of tomatoes use 2 cans of Rotel or more extra chopped cherry tomatoes.

Top with hot sauce for an extra kick.

If you want to turn it into a breakfast dish just add a layer of scrambled eggs over the meat.

Instead of ground beef and pork, you can use just ground beef, or ground pork, or ground chicken, or ground sausage. Shreaded chicken may work well too.

If you want it less spicy instead of Rotell use pain diced tomatoes.

If you don’t have mexican cheese you can use cheddar, pepper jack, or whatever you like.

Brownie Cake Pops

I enjoy being my own person and don’t like to really follow trends, or styles, etc. Yet sometimes things are cute or a good idea to me so I try them. I got a cake pop pan this past Halloween as my step-father wanted some of those cake pops… so I made some for his birthday. Recently I decided to make some brownies for the super bowel party we were attending and I got to thinking I bet they would make good cake pops too… so Chase and I set about to makes some…Chase

Normally I make all things dessert from scratch, but I had been given a gluten-free brownie mix for Christmas and decided to try it. Feb  (12)

You put the brownie mix, milk, applesauce, etc in and mix…Feb  (13)

Then I used a small ice cream scoop to put the batter into the cake pop pan and baked at 350* for 12 minutes and placed a stick in them once they were cooled enough to pop out of the pan…Feb  (15)

Finally I used melting chocolate and dipped them in adding sprinkles in the coordinating colors of the teams playing in the Superbowl…Feb  (10)

They were a big hit with the family and with my co-workers (who I saved some for and took in the next day 😉 )… I think this is a trend I can make my own 🙂

Rainy Day Walk…

We went on a walk in the rain yesterday… it was a cold day, but we all needed to get out to a new location and take a walk. Baxter was quite observant…

And Chase was running all over exploring…

We then came home to homemade turkey noodle soup I had made from leftover from thanksgiving. I included crusty garlic bread for the men 😉  It was yummy 🙂 I used gluten-free noodles so I could eat it too 🙂

Today was slightly warmer, but it is defiantly winter. The ladies are letting us know too as they are molting and only giving us about 2 eggs a day.

I feel bad for them… it can’t be fun to lose all your feathers when it is so cold, and the girl above is just starting some of her sisters are worse off. Poor things… but I miss my eggs too 😦 We have been giving them a little extra protein and treats to help them as well as putting on the light to help them warm up in the morning. They seem to like it as they stand under it and fluff what feather they have left. Lets hope this is over for them soon 🙂

Peach Shortcakes (gluten-free)

For 4th of July I tried something new… Since I am gluten -free I am always looking for ways to turn deserts gluten-free. Since strawberry shortcakes and peach cobbler are popular on holidays I combined them to make peach shortcakes. I had peaches and had found gluten- free Bisquick mix.

This was an easy thing to do… so I cut up the peaches and mixed them with a little Splenda (you can use sugar or your favorite sweetener). I chilled the peaches mixture for the afternoon. Before dinner I mixed up the shortcakes recipe off the Bisquick box (I only made 1/2 the recipe and it still gave me 5 shortcakes).

When I served dinner I plopped the piles on a baking sheet for the shortcakes as directed and baked them while we ate. When we were done I had taken the shortcakes out and they were cool enough so I cut them in half, put on some homemade whip cream, added the peaches, put on the shortcake top, and topped with the homemade whip cream and cinnamon. They were yummy and delicious.

Hubby and my Dad even said they did not taste gluten-free. To make the whip cream I combined heavy whipping cream and Splenda and whipped it with my hand mixer till stiff peaks formed. Now that I know this recipe will work I am anxious to try it with other fruit like blueberries, nectarines, and even maybe apples (would want to cook the apples first).