We’ve all been there. You’re all up in your kitchen going, “OMG, you guys! I’m about to rock the house with these treats!” And then, bam, that vanilla you thought you were adding to your cookies turns out to be mint. Amiright? No? Just me?
So that happened.
And the thing is, I was going for the easiest possible Valentine’s Day cookie solution by using Glutino’s sugar cookie mix. That is hard to mess up my friends, but I did. Or I possibly made it BETTER, which I’m really coming around to now that I’ve gobbled up four heart-shaped cookies with a minty tingle in one sitting.
Normally if you’re mixing up Glutino sugar cookies they recommend you just ball it up and bake. But if you want to go at it with a cookie cutter, do what I did and after mixing the ingredients allow the dough to chill for about an hour. Gluten-free flour a surface and a rolling pin, then roll out that dough to about a 1/4 inch thick. Cut into your favorite shapes and bake.
If you don’t have any Glutino handy, you can use this recipe wherein I used the Cup4Cup. These were awesome too. But the best part of my experiment in Valentine’s Day cookies was finally getting the icing right. I love me a buttercream, but butter don’t set. Instead, use a corn syrup based icing and if you want to make it dairy-free, you can substitute almond milk right on down the line. It’s like magic.
The thing is, we all know that sugar cookies with icing really means Christmas. And with that mistake-o-mint, these heart cookies totally reminded me of Christmas. Which made me think, “How many days until Christmas?” Because that means, “How many days until I can take some time off with my family and sit around shoving food in my face, and especially that Garrett’s popcorn?” Those were the days.
Let’s relive them, shall we?
I just got back from Whole Foods. On Christmas Eve. The shocking part was the traffic was not bad, the parking lot was well-attended and there was zero drama. There was even minimal jockeying for position at the ham counter! Even with this smooth Christmas Eve shopping experience, I, however, managed to spill coffee all over myself and the produce department, and spill a box of gluten-free pasta all over the aisle, walk over it, spill more coffee on it, and run away leaving the aisle a crunchy (but gluten-free!) mess behind me.
I need a drink.
Of course, it’s the most festive time of the year so you don’t just want to slug back a shot of vodka and call it a holiday (or maybe you do, hey, I won’t judge) so I decided to use this box of Cuties I was sent to create a fun cocktail.
These California clementines are hugely popular in my house, and in my kid’s school, practically everywhere. Which is why my dream of making an entire punch quickly disappeared after my daughter busted into them. This was all that was left -
The kid loves those Cuties. So instead I created a Cutie Old-Fashioned, minus the cherry because we were fresh out. Which is my husband’s favorite part, but he seemed to get over after a few of these Cutie-infused cocktails. Try it! And happy, happy, happiest of holidays everyone! Keep it g-free.
If there’s one thing I cannot do without during my gluten-free holidays it’s the Udi’s. From the stuffing, to the easy dessert options, I’m all over it. This holiday the good people of Udi’s sent me a box of products to see what I could make of it. Oh, I made of it. I made of it, good.
We’re right in the middle of the Festival of Lights, which means one thing: BRISKET!!! Okay, two things. Brisket and latkes. While I already did a Thanksgivvukah mash-up of gluten-free sweet potato latkes using my gluten-free latke recipe, I decided it was brisket time. And I was reminded of my friend Nicole who has a serious allergic reaction to onions and garlic, and let’s face it, probably all alliums. Which is a super bummer during this delicious onion-y time of year. Solution? Ditch the onions and garlic for Hanukkah and bring on the fennel and cumin!
Sure, I usually make this version of my gluten-free brisket and cook onions down like nobodies business, but I decided to experiment with a slightly different flavor palate that would not make my friend swell up, throw up, and pass out. (Although she’s on vacation right now, but I do plan on springing it on her at some point.) I’m also realizing that I could sub the fennel in the latkes and it would make for an interesting taste as well. Try it if you’ve got an allium problem and let me know how it goes.
I think it goes without saying that these dishes are also gluten-free (use gluten-free flour, or none at all). I used my usual recipe and just de-allium’d it. Enjoy allergetics! And Happy I-didn’t-get-sick-this-year Hanukkah.
Hey, hey! Deb is our winner of the Tasteful Pantry’s Mary’s Gone Cracker’s holiday box! Congrats Deb, and email me at email@example.com so I can pass your info on to those guys. Then just sit back and enjoy the gluten-free holidays, my friend. Enjoy.
But any of you who want a box from Tasteful Pantry can win as well! Tasteful Pantry is offering a discount starting today through December 31st. Use the code GIMBhol25 for 25% off your holiday box. Enjoy, gluten-free eaters. Enjoy.
L’shana Tova, chosen people! We’re inching up on 5774 and I’ve been wondering how to stick to this diet as I prepare a happy new year feast. I do believe I’m about to nail this, you guys. I will certainly be on the Instagram’ing to show you the way, but in the meantime, I’ve got a plan. In fact, I love this plan so much I think I’ll start doing this on most holidays. Mostly because this plan involves me only making food I can eat. The rest of it? Bring a side dish, suckers! Or rather, revelers who I’m stoked to celebrate with on the holidays.
So what am I making that’s gf and w30? It’s easy.
Happy spring/early day off at work/long weekend/Easter!
Personally I’m taking advantage of the half-day to make a gigantic gluten-free rainbow cake. That’s right, Pinterest has lured me in again. So while you all can wait in anticipation for that wonder of the gluten-free world, in the meantime I’ll tell you how to put together a gluten-free Easter brunch that won’t rely all that heavily on hard-boiled eggs. Because, cholesterol. And lack of variety. And (kind of) yuck.
Also, here is my oft-quoted holiday advice for the gluten-free: Stay home. Unless you bring every food item you want, or are going to an amazing friend or family’s members house who totally gets it, stay home. Whip up these gluten-free dishes, and hide colored eggs all around your house. The only thing that will make you sick is that rotten egg someone discovers three months from now. Happy Easter! Continue reading
Merry Christmas, everybody! I hope you’re all getting ready for some serious cheer up in here. Me? I’ve been trying to hit as many holiday parties as possible because 1, fun; and 2, that’s one less meal I have to cook and clean! Of course with free meals come risk, when you’re of the gluten-free type. Which is how I got very minor-ly gluten’d while enjoying a holiday party that was beyond gluten conscious. Was it the knife I used to cut the cheese and place it upon my gf cracker that had touched other gluten-filled crackers, or maybe the bread I picked up for my toddler and perhaps was not vigilant about washing my hands. Regardless, it was a quick hit and I recovered quickly. All-in-all a small price to pay for a great party.
Perhaps you aren’t willing to take any kind of hit. That’s smart, but somewhat unrealistic unless you can stay home and ban all gluten from your home. You might want to go spend the holidays with family, friends, or at a very fancy restaurant. If that’s the case, here is your full-proof guide to not eating one spec of gluten while away from home. Consider it my holiday gift, to you. Continue reading
Or however you choose to spell it. Regardless, it’s time to celebrate a military victory of epic proportions followed by the miracle of the oil lasting eight nights instead of one. I believe. Perhaps I should ponder upon how vague my knowledge of the Jewish holidays are while I spend hours at the stove making gluten-free blintzes. Or as my people call them, crêpes. Care to join me? The sweet treat after your brisket and kugel, my instinct is to throw powdered sugar all over these beauties. Apparently that’s not the Hanukkah way, so grab some berries, jam, or the like. Personally, I think fresh, healthy, fruit ruins a great dessert but I can roll. I spent this summer perfecting the gluten-free crêpe, (and what did you do with your time? hmmmm?) so let me give you a few tips on making these delicate pancakes:
- Don’t have a cocktail before you start making the crêpes. Trust me on this one.
- Be prepared to spend a heck of a lot of time at the stove when you undertake this delicious recipe. It seems simple, but you’ve gotta’ concentrate and stay at your post.
- Give your batter a mix several times during the process. The gluten-free flour can settle, and cause your crêpes to be too thin to flip.
- Use a large round spatula if you don’t have a pan you can flip easily, for easier turning.
- Even if you mess up half of your batter, there’s SO MUCH MORE. Surely you can make at least one perfectly, so don’t give up.
Eat up, revelers! Continue reading