Where have you been???

Hi my Yummies,

I am so sorry I haven't posted in a few days. Things have been very rough around here lately. I've been having some personal health problems which have made me less than able to cook much. So, we've been haven't been eating anything worth talking about around here.
Have no fear, I am doing much better now and have a few new reviews coming up this week along with some new recipes!
I am happy to be back in the kitchen after a much too long battle of these health issues!!
Happy Cooking!!

Angela :)

Biscotti Recipe

Biscotti, they pretty much mean twice baked cakes! These biscotti are amazingly delicious and not too difficult to make. My family enjoys anise flavored biscotti but you can really use this recipe for any flavor you'd like.

2 1/2 C Bob's Red Mill Gluten Free All Purpose Flour
1 TBS baking powder
1 TSP Xanthan Gum
1 pinch of salt
6 Eggs
1 1/2 C White Sugar
6 TBS vegetable oil
1 1/2 TSP anise extract
1 Package dark chocolate chips

Preheat Oven to 375 degrees
Lightly grease 9x13 pan
In a medium bowl add; flour, baking powder, xanthan gum, salt. Sift to remove lumps, set aside
In a large mixing bowl beat eggs until light and fluffy. Gradually add sugar 1/2 cups at a time. Beat for 3 minutes on high. Stir in vanilla, vegetable oil and anise extract.
Fold in dry ingredients.
Spread into pan
Bake 26 minutes. Or until toothpick inserted comes out clean.
Remove from oven 20 minutes until cool enough to cut.
Cut into 1/2 inch slices.
Place slices onto cookie sheet and return to oven at 375
Bake 15 minutes, flip and bake another 15 minutes.
Let cool.
Melt chocolate and dip ends into the melted chocolate. Put on parchment to harden.
Enjoy

Happy Cooking,

Angela

Let's Talk Gluten Free on A Budget

I think with any form of a budget you need to have a plan. Going into shopping gluten free is overwhelmingly expensive. Your pocket book is the first thing to take the hit. Well, for our family budgeting is very important. Having a plan before heading to the store is going to help you be successful in your gluten free shopping. Here are a few different tips I have:

• Plan your week out in meals. (Makes your grocery list easier to maintain also eliminates the frequent trips during the week)
• Don't buy too many gluten free food products in one trip (those add up QUICK)
• Buy ON SALE (stock up)!!!!
• Use one night during the week for left overs

Tonight's meal cost us $6.00 total. I grilled up some kielbasa and made some rice to go along side. Add a salad and you're all set. A quick and easy meal that doesn't cost much. I didn't have to go fancy with a bunch of different gluten free products to have a gluten free meal.

:o)

Look for budget friendly recipes every Monday

Happy Cooking

Angela

Carrot Cake Recipe

I had a request for a cake recipe. This is my favorite carrot cake recipe. I hope you will enjoy this as much as my family and I do! I cannot remember where this recipe originated from but I've had it in my cookbook for years!

Be sure to grate the carrots yourself. This is the key to a moist cake.

Cake:
2C Sugar
4 Eggs
1 1/2 C light olive oil
2C Bob's Red Mill Gluten Free All Purpose Flour
2TSP baking soda
2TSP baking powder
2TSP Cinnamon
1TSP Salt
2TSP vanilla extract
1C unsweetened coconut flakes
3C freshly grated carrots

Frosting:
4TBS unsalted butter (room temp)
3Ounces Cream Cheese (room temp)
1TSP vanilla extract
2 1/2 C powdered sugar

Preheat oven to 350

Use two 9-inch round cake pans or muffin tins, whichever you're in the mood for. Lightly grease and line with parchment paper or use muffin tin liners.

Cream sugar and eggs. Add oil and vanilla then beat until smooth.
Combine flour, baking soda, baking powder, and salt. Sift to remove lumps. Mix with sugar and eggs.
Fold in carrots and coconut.
Bake 45-55 minutes for cake. Bake 30-35 minutes for muffins. Or until toothpick is inserted and comes out clean.

While cake is baking prepare frosting.

Cream butter and cream cheese, add vanilla. Slowly add powdered sugar 1/2 cup at a time. Mix in mixer until smooth and creamy.

Once cake is out of the oven and cooled. Frost.

Happy Cooking

Angela

Under Construction

Photo source: Google

Hello My Gluten Free Yummies,

I am in the process of moving my blog over to wordpress. It won't be changing too much just the layout. I wanted to give you a heads up that I might have a few days where I won't be posting too much as I'm trying to transfer all of my stuff over! My website will not change. I will still be located at www.glutenfreeforyummies.com :)

Happy Cooking
Angela

Just For Your Information!

Hello my Gluten Free Yummies,
I just wanted to make a little disclaimer: I do not get paid by these companies to do reviews or to say certain things about the products. They're my own thoughts and my own honest reactions to each product I try: good or bad. I give my honest thoughts about what I'm trying. I just feel like many of the gluten free products can be expensive and not worth the money. I mainly do these reviews because I know how much it stinks to spend $5-$10 on a new product only to not enjoy it.
So with that, I'm opening this up for anyone with suggestions for a product review. Is there anything YOU would like me to try and review before you purchase it? If so please leave me a message, comment or email and I would be happy to try something new and make a review for you!

Photo Source: Google

Gluten Free Scone Mix Review

These Scones were amazing! I love to bake from scratch but with a 5 month old lately, I'm all for convenience- these took me three minutes to mix and 10 minutes to bake!
My grandma found these at a local organic shop. They weren't too sweet and they had a great texture. The blueberries were tiny and almost candy like. The consistency was light and fluffy.I dusted them with powdered sugar once they came out of the oven. They were more like a cookie than a scone but they were a hit when I served them to my friends. The only negative I have for these were that I wish they made more. I only got about 10 scones out of the mix. If you can find these give them a try!
:)

Happy Baking,
Angela