Tuesday, July 21, 2015

Disneyland Part 1: Prepping and Planning

Yum
We just got back from spending a week at the happiest place on Earth! And it really is the happiest place, none of us were ready to come back to reality.  I wanted to share with you our experience, and not just our food experience, but everything, so if you ever go to Disneyland you have a few tips to help you on your way.

This post will be about the prepping and planning of the trip.

We used Get Away Today to book our hotel and tickets. I did shop around a bit and they really do offer the best package deal and they are a local company for us, so I'm all about supporting local companies when I can! My criteria for choosing a hotel was 1) free fridge in room, microwave would be a bonus, 2) free breakfast that we would be able to eat, 3) free shuttle service to Disneyland, 4) free parking for our car, no extra resort fees, etc., 5) a pool. We ended up going with the Wyndham Anaheim Garden Grove Hotel.  It had everything on our list (except the microwave) and it was situated across the street from a Target and next to a Red Robin, Joe's Crab Shack, Outback Steakhouse, Oggi's Pizza, Coco's Bakery and more.  So, I knew that when we were not at the park we had restaurant options within walking distance.


With our vacation package, we opted for the 5-day park hopper option for Disneyland. That seems like a lot of Disney, but going in July, with Friday being the actual 60th anniversary of Disneyland, there were a lot of people there! To be able to see everything and ride our favorites more than once, (sometimes 4 times) we needed those extra days.

To save money, we drove (we live in Northern Utah) to California. My sister lives in Southern Utah, so we split up our drive and spent the night at her house both going to California and also on our way home. She's awesome and made us dinner and breakfast while we were there, so that helped us save on food. (I also paid her with Franz gluten free bread and Flying Cauldron Butterbeers, so we were probably even).

In planning, we figured we could and would be spending ~$50 for each meal, and that was about right. I brought bread, peanut butter, honey, applesauce, etc. for times we didn't want to eat out and that worked out great. I also brought hamburger buns for when we were at restaurants that didn't offer gf buns and the kids wanted burgers, and muffins for days that the kids didn't want to eat the hotel breakfast.

I also brought snacks, like fruit snacks, applesauce, and Kind Granola Bars into the park with us everyday. A backpack is a must at Disneyland. And you don't need to get a locker, they allow your backpack with you on pretty much all the rides, the ones you can't have them, they have bins you can place them in on the side.


My backpack was packed with snacks, water bottles (which we refilled throughout the day, it was HOT!), wet wipes (for cleaning hands when you're not next to a bathroom and for when you eat turkey legs!), sunscreen, chap stick, essential oils, Excedrin, bandaids, moleskin, a foldable picnic blanket (for reserving spots at parades and for the beach), a comb (for when my hair got really crazy from the rides), an umbrella, and our autograph books for the boys.


I also had a crossbody smartphone purse that I used to carry my smartphone (of course), money, and our tickets and fastpasses...it made it extremely quick and easy to pull these out as needed with this little purse.



Also, we planned on letting the boys get a hat, a shirt, and a toy. We got a little soft there, and they ended up getting 2 toys, instead of one, and we got them a special 60th anniversary pin, since they both collect pins. Both my husband and I got 2 shirts and bless my hubby's heart, he got a pair of shorts...out of necessity. He ripped out the front of his shorts during the 3rd ride of our first day (I didn't think of carrying around an extra pair of shorts for him), so we forked out $50, so we wouldn't have to go back to the hotel to change. I'm telling you this, so you can plan for this type of expense. Shirts were $20+tax for the kids and ~$33+tax for adults, the hats were about $20-$25 each, toys were $11-$25 each (for the 4 toys we spent about $75), and the pins were $11 each. Plan to spend money on souvenirs and save for it, then it won't be a worry when you are there.

Also, get apps on your phone. I had Disneyland Wait Times and Mouse Wait for checking wait times for rides, and in the case of Mouse Wait, food lines, as well. For food help, I had Gluten Free Disney Dining and Find me Gluten Free.  Both of these were extremely helpful in guiding me to the restaurants we chose each day. Disney does take care of you, I promise, but some places are better equipped to take care of allergies than others.

Also, utilize the Fastpasses. I cannot stress this enough. We had days full of rides, instead of lines. I read this post and this post from DLR Prepschool before going to Disneyland and laid out our plan for each day before we got there.  A little obsessive compulsive, but my family thanked me, because we got to ride a lot of rides. If you are going to California Adventure, show up before the park opens. When they drop the rope and let you into the park, walk along the left side of Buena Vista Street and you will join the Fastpass line for the Radiator Springs Racers. It will seem like a long line, but you will be through it in 5 minutes. After that go straight to Toy Story Mania, that line gets long later in the day, but is fairly short first thing in the morning. At Disneyland, have one of your group grab your fastpasses for another ride, while the rest of the group gets in line for the Peter Pan ride...it gets crazy busy really fast and the craziness lasts all day long. Really DLR Prepschool has the great advice, so check out the above links and follow her advice.

Stay tuned for my posts on what we ate while in Disneyland!

This post was shared on Waste Not Want Not Wednesdays and Allergy Free Wednesdays.

Tuesday, June 9, 2015

Waffle Calzones

Yum
So, what do you do in the summer when you want pizza, but you really don't want to turn on the oven? (Or in my case, you can't because your oven is out of commission.) You pull out your waffle iron, of course! I used my calzone recipe without modification, other than how it was cooked.

And I actually like the texture better of these waffles, the iron gives it a perfect crust! And they are really fun for kids!


Waffle Calzones
1 1/4 cup warm water
1 tablespoon fast-rising yeast
1 tablespoon honey (or agave)
2 tablespoon olive oil
1 teaspoon apple cider vinegar
3 cups GF flour blend
1 teaspoon salt
1/4-1/2 cup additional warm water
Pizza Sauce
Pizza Toppings (pepperoni, cheese (daiya cheese), Canadian bacon, veggies, etc)

Directions:
Preheat waffle iron (I set mine to the highest setting, but it may be because I have a cheap crappy waffle iron). In a small bowl mix together water, yeast, honey, oil, and vinegar.  Let sit for 5 minutes to proof.

In a stand mixer, combine flour and salt.  Add in the yeast mixture and mix on low until combined.

Add in enough additional water to make the dough sticky but stay together as a ball.  This won't be the typical gluten-free bread dough which is a thick, sticky batter.  It's does actually resemble regular bread dough, but is quite a bit sticky. Some days I don't need to add anything, other days I could add up to a 1/4 cup to get the right consistency.

Once the consistency is right, mix it on high speed for 3-5 minutes.

Place the dough on parchment paper that has been sprinkled with GF flour. Divide the dough into 4 equal portions and form each into a ball. Roll out each ball into a circle about 1/8" thick and about 9-10" in diameter. (note: I made the calzones one at a time, because it meant moving that dough, just once)

Top one half of the dough with a little pizza sauce and toppings of your choice, making sure to leave space around the edges to seal it.

Fold the dough over and press the edges together.

Transfer the prepared calzone to the greased waffle iron and cook for ~8 minutes or until the calzone is cooked through (cook times will very much depend on your waffle iron). Prepare the next calzone, while the first is cooking.

Serve with additional pizza sauce, or ranch in my families case.

Makes 4 large calzones (which was just enough for 2 adults and 2 hungry little boys).

This post was shared on Allergy Friendly WednesdaysWaste Not Want Not Wednesdays, and Gluten Free Fridays.

Tuesday, June 2, 2015

Allergy Friendly Bread (i.e. free of the top 8 allergens and more!)

Yum
I have my favorite bread recipes that I utilize frequently in my house...my Teff Sandwich Bread is my go to bread for sandwiches and such, I like my Sorghum Millet Bread for Sunday dinner rolls.  But when a friend approached me about finding a bread that would meet their families needs, I realized I needed to add a recipe that would help families that have several allergies, not just a few like our family.

My friend's little boy has an allergy list that is longer than I can list, but it includes wheat, eggs, soy, dairy, rice, corn, nuts, seeds, and much more. My friend is still nursing her son, so she doesn't eat anything on his allergen list either, and was trying to find some foods that they could both enjoy. So I set out to make them some bread.  The result ended up being a slight modification to my sorghum millet bread and it turned out fantastic.  It does go stale quickly, like most homemade gluten free breads, but can easily be brought back to life by toasting or microwaving for a few seconds.

This recipe isn't vegan, because of the honey and the gelatin, but probably could be made vegan by subbing in agave or maple syrup for the honey and agar powder for the gelatin.  I haven't tested the agar powder, so adjustments may need to be made to give the texture you want.

Just a note, when proofing the yeast, mix all of the wet ingredients together making sure to dissolve the yeast in the water. It should look like this after it has proofed for a few minutes:


The bread comes out soft and chewy, and most importantly bendable and sturdy...so it can hold up to plenty of sandwich toppings!




Allergy Friendly Sandwich Bread
1 1/4 cup warm water
1 tablespoon yeast
1 tablespoon honey
1 teaspoon vinegar
1/2 tablespoon olive oil
1/2 cup sorghum flour
1/4 cup millet flour
2/3 cup potato starch
2/3 cup tapioca starch
1 teaspoon salt
2 teaspoons xanthan gum or guar gum
2 teaspoons (or one packet) unflavored gelatin

Directions:
In a small bowl mix together water, yeast, honey, oil, and vinegar.  Let sit for 3-5 minutes or until yeast is dissolved and beginning to proof.

In a mixing bowl, stir together dry ingredients.  Add the yeast mixture to the dry ingredients and mix on low speed until combined.  Once combined, mix on high speed for 3-5 minutes.

Grease a medium (~8"x4") loaf pan. Pour the batter into the pan, smooth the top with wet fingers or a wet spatula. Cover and let rise in a warm, humid environment for 20 minutes. (If you are like me and live in a dry, cold environment, do the following:  heat a very wet tea towel in the microwave until it is piping hot (I microwave mine for 2 minutes).  Quickly open the microwave, place the loaf of bread inside and place the hot towel on top and shut the microwave again.  It should stay warm and moist in there for 20 minutes.

As the bread is rising, preheat the oven to 400F.

Bake for 50-60 minutes, covering with aluminum foil after the first 10 minutes.  After 50 minutes, check the internal temperature of the bread.  It is done when it reaches ~205F.

The bread will last a couple of days on the counter/in the fridge.  If you don't plan on eating it that fast, slice it and freeze it.


This post was shared on Allergy-Free WednesdaysWaste Not Want Not Wednesdays, and Gluten Free Fridays.

Monday, March 30, 2015

Butterscotch Cake

Yum
Sorry, I'm not posting very much any more.  I'm a very busy working mom and have been juggling a lot, so this blog has been put on the back burner.  I think about posting all the time, but just haven't gotten around to it.

Back in January I made a cake for my friend's daughter's 17th birthday party.  She requested a gold cake (don't do a gold cake, it makes it expensive) with a black bow.  And she wanted a caramel cake...well, I haven't ever made a caramel cake from scratch, so I did some searching and found some descent recipes, I decided on trying this butterscotch one and adapting it fit our needs. It is moist and dense and has a fantastic flavor.


Sorry, I don't have a pic of the actual cake, since this one was someone else and all the test cakes were devoured before pictures were taken...if you want to make a sequin cake this is the better tutorial than I would ever be able to give.

Old-fashioned Butterscotch Cake

2 large eggs, at room temp and separated (yolks in a small bowl, egg white in a mixing bowl)
2 1/2 cups GF flour blend
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups brown sugar
1/4 cup sugar
1 1/2 cups dairy-free milk
3/4 cup canola oil
2 teaspoons vanilla extract

Directions
Preheat oven to 350F and grease and flour 3 9-inch cake pans and set aside.

Sift together the flour blend, baking powder, and salt.  Add in the brown sugar and make sure there are no large clumps of brown sugar.

Whip the egg whites to soft peaks using a stand mixer, then with mixer running, slowly add the 1/4 cup sugar to the eggs and continue to whip until they are stiff peaks.

Add the egg yolks, milk, oil, and vanilla to the flour mixture.  Mix by hand until combined.  Fold in the egg whites and divide the batter among the 3 cake pans.  Bake 18-20 minutes or until a toothpick comes out clean.

Top with your choice of frosting (I used my buttercream recipe with extra vanilla added).

This post was shared on Allergy Free Wednesday, Gluten Free Wednesday, and Waste Not Want Not Wednesday.

Monday, January 5, 2015

Top 10 recipes of 2014

Yum
Happy New Year, everyone!  I'm sorry I've been absent.  I think about the blog all the time, and honestly go to the blog all the time, while I'm cooking.  I really do use the recipes I share. :)  I thought I'd do a fun post to review the past year and share the top 10 recipes in terms of page views.


So here they are:

Number 10: Persimmon Muffins








Number 6: Corn-Free Dogs






 Number 3: Chocolate Chip Cookies




And the number 1 recipe on the site for 2014 was my Cinnamon Rolls!



This post was shared on Allergy Free WednesdayWaste Not Want Not Wednesday, and Gluten Free Friday.