Tuesday, October 21, 2014

Giant Oatmeal Chocolate Chip Cookies

I'm going to try and be a little better about posting, still can't make any promises, because my life is that hectic and busy right now.  But, I do have a recipe for you today, and it's a fun one, so enjoy.

There is a bakery here in town, Old Grist Mill, that makes these gigantic oatmeal chocolate chip cookies that I used to eat all the time.  My boys have never experienced gigantic cookies from there, so I decided to recreate them...and they are amazing, so much better than the bakery (mainly because we had 18 to enjoy instead of 1 each). :)





Oatmeal Chocolate Chip Cookies
1 cup dairy-free margarine (2 sticks), softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2-2 1/2 cups gluten-free flour blend (depending on your altitude, the higher you are the more flour you may want to add)
1 cup gluten free quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
2 cups dairy-free chocolate chips (I used a combination of Enjoy Like mega chunk and mini chips)

Directions
Preheat oven to 325F and line large baking sheets with parchment paper.  Combine the margarine and sugars and mix until fluffy.  Add in the egg, egg yolk and vanilla and mix well.

In a separate bowl combine the flour blend, oats, baking soda, baking powder, and salt.  Add into the butter mixture and mix well.  Stir in the chocolate chips until just mixed.

Using a 1/4 cup ice-cream scoop (this scoop is also perfect for muffins and cupcakes), drop dough by scoopful onto the prepared sheets (I did 6 per sheet) and bake for about 15 minutes or until the edges are golden brown and the centers are just set.

Remove from oven and allow to cool on sheets for 5-10 minutes, then remove to a cooling rack to finish cooling.  Makes 18 very large cookies.

This post was shared on Allergy Free WednesdaysGluten Free Wednesdays, and Gluten Free Fridays.

Tuesday, October 14, 2014

Bacon Wrapped BBQ Potatoes

Sorry for my lack of posting.  I have been thinking a lot about the blog, just haven't had time to do much with it.  I'm a full time mom, I also work full-time outside the home, coach my son's Odyssey of the Mind team, babysit my nephew twice a week, serve as the primary president in my ward (I'm a Mormon, you can learn more about us here, the primary is the organization over all of the children ages 1 1/2 to 12) and teach wellness classes (understanding and using essential oils has changed my life as much as changing my diet has, if you want to learn more comment below and I'll contact you).  My plate is a little bit full, but I do feel bad for neglecting the blog.  I won't be consistent at all going forward with my posting, but when I have a really good recipe to share, I'll try to get it posted.

Thanks for sticking around even though not much has been happening, I promise this recipe was worth the wait.  So, if you are looking for a different way to serve potatoes, or need to bring a side dish to a potluck and want to wow everyone...this is the dish.  It's incredibly easy to make and it's delicious!

I basically just kicked this recipe up a notch by bacon wrapping it.


Bacon Wrapped BBQ Potatoes
1 tablespoon chili powder
1/2 tablespoon seasoned salt
1/2 teaspoon garlic powder
2 tablespoons packed brown sugar or coconut sugar
1 1/2 pounds red or white potatoes cut in quarters (or halves or eighths depending on your potatoes)
1 tablespoon oil of choice
10-12 slices bacon, cut in half (you may need more or less, depending on how you cut up your potatoes)

Directions

Preheat your oven to 425°F. In a small bowl, combine the chili powder, seasoned salt, garlic powder, and sugar until even mixed.  Set aside.

In a gallon sized Ziploc bag, toss the potatoes with the oil until evenly coated, add in the seasoning mix and toss to coat.  Wrap a bacon half around each piece of potato and secure with a toothpick.

Arrange potatoes on a greased cookie sheet and bake at 425°F for 30-40 minutes, turning halfway through, or until potatoes are tender and bacon is crispy.

This post was shared on GF & DIY Tuesdays, Gluten Free Wednesdays,  Allergy Free Wednesdays, and Gluten Free Fridays.

Monday, September 1, 2014

Weekly Menu (8/31/14-9/6/14)

Do you ever feel so busy you don't even have time to breath?  Yeah, that's me right now.  Sorry for not putting up a menu last week, it was done, just never got typed up.  But, this week's is done and up!

This week in our Bountiful Basket (we share with my brother) we got the basket plus an add-on grill pack:
  • celery
  • lettuce
  • cauliflower
  • cherry tomatoes
  • yellow and green bell peppers
  • red potatoes
  • yellow onions
  • avocados
  • watermelon
  • limes
  • plums
  • bananas
  • portobello mushrooms
  • zucchini
  • yellow squash
  • white asparagus
  • green onions
  • corn
  • green chilis
Plus, I have peaches from my grandpa's tree and raspberries from our bushes that I plan on using to make fruit crisp.

The kids' breakfasts will consist of their choice of:
School lunch choices for the kids will include:
  • Peanut Butter or Ham  sandwiches
  • veggies and hummus
  • chips and salsa
  • ham and crackers (my boys like the Schar table crackers for this)
Sunday:
  • breakfast: scrambled eggs with veggies
  • lunch: sandwiches
  • snack: plum
  • dinner:
    • Ribs
    • roasted red potatoes
    • roasted white asparagus
    • corn on the cob
    • fresh raspberries straight from the garden :)
Monday:
  • breakfast: muffins and fruit
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • hot dogs
    • watermelon
    • veggie sticks
    • salad
Tuesday: 
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: plums
  • dinner:
Wednesday:
  • breakfast: smoothie
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner: 
Thursday:
  • breakfast: muffins and fruit
  • lunch: leftovers
  • snack: plums
  • dinner:
Friday:
  • breakfast: eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
Saturday: 
  • breakfast: smoothie
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner: 
    • Hamburgers
    • oven fries
    • salad

Tuesday, August 19, 2014

Weekly Menu (8/17/14-8/23/14)

Okay better late than never...sorry this is so late going up, life has gotten a bit crazy!

This week in our Bountiful Basket (we share with my brother) we got the basket plus an add-on pack of strawberries:
  • celery
  • tomatoes
  • bell peppers
  • cauliflower
  • carrots
  • red potatoes
  • onion
  • cantaloupe
  • papaya
  • plums
  • grapes

The kids' breakfasts will consist of their choice of:
School starts on Thursday, until then lunches will be at the sitter's, after that the boys will be bringing lunches from home, choice will include:

  • Peanut Butter or Ham  sandwiches
  • veggies and hummus
  • chips and salsa
  • ham and crackers (my boys like the Schar table crackers for this)


Sunday:
  • breakfast: left over pizza and smoothies
  • lunch: sandwiches
  • snack: grapes
  • dinner:
    • Pot Roast with carrots, celery, onions, and potatoes
    • corn on the cob
    • biscuits
Monday:
  • breakfast: leftover potatoes and roast
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • sandwiches
    • corn on the cob
    • veggies and hummus
Tuesday: 
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • tacos with Rudi's Tortillas
    • cantaloupe
    • papaya
Wednesday:
  • breakfast: smoothie
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner: 
    • spaghetti
    • corn on the cob
    • roasted cauliflower
Thursday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: plums
  • dinner:
Friday:
  • breakfast: eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • pizza
    • green salad
    • veggie sticks
Saturday: 
  • breakfast: smoothie
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner: 

Tuesday, August 12, 2014

Raspberry Sweet Rolls

Remember my cinnamon rolls? Well, you can make other sweet rolls with the dough, too.  I made these raspberry sweet rolls ages ago and am finally getting around to posting about it. Enjoy!



Raspberry Sweet Rolls
1 cup warm water
1 tablespoon quick rise yeast
1/2 cup sugar, separated
1/4 cup dairy-free margarine
2 eggs
1/4 teaspoon salt
1/4 cup margarine, melted
~1/3 cup raspberry freezer jam (enough to spread across the dough)

Directions
Preheat oven to 375F.  Grease an 9X13 pan and set aside.

In a small bowl mix together the warm water, yeast, and 1 tablespoon sugar.  Allow the mixture to proof for about 5 minutes.

In a large mixing bowl, cream together the remaining sugar and the margarine.  Add in the eggs and then the yeast mixture.  Slowly add in the flour and salt and mix on high for about 2 minutes.

Dust a long sheet of parchment paper with gluten free flour and spread the dough out onto it.  Place a second parchment paper on top of the dough, and roll it out to a nice long rectangle about 1/4"-1/2" thick.  Remove the top parchment paper and brush the dough with the melted margarine from edge to edge.  Spread the jam evenly over the butter, covering from edge to edge.  Pick up the short end of the parchment paper and begin to carefully roll the dough over itself, while peeling off the parchment paper.

Cut the roll into 1-1 1/2" piece and gently place them into the prepared baking dish.  Let the rolls rise for 30-40 minutes.

Bake and 375F for 20-25 minutes. Remove from oven and flip out onto a plate and top with the vanilla glaze.

Vanilla Glaze
2 cups powdered sugar
1 tablespoon dairy-free margarine, melted
1 teaspoon vanilla
2-4 Tablespoons dairy-free milk

Directions
Whisk all ingredients together in a bowl and pour generously over sweet rolls.

This post was shared on Gluten-Free & DIY Tuesday, Allergy Free WednesdayGluten Free Wednesday, and Gluten Free Friday.