Thursday, November 14, 2013

Sugar and Spice Market Review and Giveaway

I recently had an opportunity to try Sugar and Spice Markets products, specifically their Sugar Cookie Mix and Pancake/Waffle Mix. I've really enjoyed the convenience of these products and of course, the taste. 
Sugar and Spice Market was started by sisters who wanted everyone in the family to enjoy great food. Their website,, has tons of recipes and product information. Check them out! 

We really enjoyed these pancakes. They're so easy to make and the taste is great, especially with some greek yogurt mixed in! :)

This is how I enjoy my pancakes, with a little bit of syrup. 

Aaand this is how my husband likes his pancakes. To each his own!

The pancake mix is also a waffle mix, which is great. I used half of the bag for pancakes and then a couple days later, I used the rest for waffles! 

The first time I used the sugar cookie mix, I followed the recipe on the back of the bag. 

The cookies were soft but held their shape and after they came out of the oven, I sprinkled some cinnamon/sugar mixture on top. 

These didn't last very long in our house. They were gone very quickly!

Since we're in the fall season, I wanted to try making some pumpkin cookies. 
I followed the recipe on the back of the bag once again, then added about 1/2 can of pumpkin puree and a dash or two of cinnamon. Make sure the pumpkin is mixed thoroughly in the batter so you don't get any clumps. 

A couple minutes after the cookies are out of the oven, add glaze if you wish. I think they would be just as good without the glaze, but the glaze definitely puts them over the top. 
To make the glaze, mix about two cups of powdered sugar with 3-4 tablespoons of water, a splash of vanilla and cinnamon. 

I've made two big batches of these so far and everyone absolutely loves them. I would love to take credit for them, but it's really Sugar and Spice that deserve the credit. Even people who don't eat gluten free love them! 

So, now that I've had the opportunity to try these products out, I want you to try them out as well! The winner of this giveaway will win a bag of Sugar Cookie mix, Pancake/Waffle mix, and a coupon for their online store. 

a Rafflecopter giveaway

Sunday, November 10, 2013

Gluten Free Pumpkin Waffles

I recently won a King Arthur Gluten Free Flour Prize Pack. Included in that pack was an All-Purpose Baking Mix. Since fall is upon us, I wanted to finally try and jump on the pumpkin bandwagon. I'm so glad I did! I didn't know if I would like it or not, but I was pleasantly surprised! This recipe is based off of the recipe on the back of the baking mix box, but I did tweak it a little bit to accommodate the pumpkin.

Here's what I used:
-1 Cup of King Arthur baking mix
-2 T butter
-1 T brown sugar
-1 tsp nutmeg
-1 tsp cinnamon
-1/2 tsp baking powder
-1 large egg
-1 Cup milk
-1/2 Cup puree pumpkin 

Mix all dry ingredients together, then add wet ingredients one at a time and mix well. 

Spoon a heaping spoonful (or more if you want bigger waffles) onto your wafflemaker. 
Follow manufacturer's directions. 

Serve with any toppings you wish!! Powdered sugar is a fav of mine! :) 

Enjoy! Hope you all are having a fabulous fall! 

Sunday, October 13, 2013

Quinoa Stuffed Peppers

My husband and I really like quinoa and try to work it in our diet as often as we can. It's gluten free (yay) and a great source of protein. 
I can't seem to find the source for the original recipe that I used when making this (I tweeked the original recipe and wrote that down in my notebook) so I'm sorry that I'm not giving you credit if you're reading this! I made this awhile ago so I can't remember the site! If I do ever find the source, I will add it on here. 

Here's what I used:
2 bell peppers
1/2 -3/4 C of quinoa
1 1/2 C of water 
diced zucchini
1 can of diced tomatoes
1 clove of garlic 
Olive oil
Tomato paste
Salt, pepper 

-Bring 1 1/2 C of water to a boil. Prepare quinoa as directed on pkg (straining under cold water, etc).
Stir quinoa into the boiling water. Cover and cook for around 15 minutes. 
Let stand for another 5 minutes, still covered. 
Fluff with a fork and set aside. 

Now for the peppers....
-Cut out the core from the peppers. Be careful!
-Pull out ALL seeds and rinse peppers inside and out. 
-Place the peppers cut side down on a plate, microwave on high power until softened, about 3-4 minutes. Set aside to cool. 

In large skillet, heat oil over med-high heat.
-Add garlic, tomato paste, zucchini, diced tomatoes, salt and pepper. Cook for 2 minutes.

Stir in cooked quinoa, remove skillet from heat. 

-Place peppers cut side up in roasting pan. 
-Spoon the quinoa filling into pepper and fill the pan with water 1/2 in deep.
Bake at 350 degrees until top is lightly brown and crunchy, about 30 minutes. I added some shredded cheese at the end of cooking. 

Yum, yum! 
We loved them! Can't wait to make them again!

Served with salad with feta cheese and cornfritter muffins

Thursday, August 29, 2013

Glutino Sandwich Bread: Bread Machine Review

One of our lovely wedding presents was a breadmaker...with a gluten free setting. :) I couldn't wait to try it out. 

The first test was with Glutino's Favorite Sandwich Bread Mix. This really was so easy to make. 
Every bread machine has it's own directions of what order to put ingredients in so make sure you read the manual before you waste any product. 
With my Oster bread machine, I put in wet ingredients first, then dry, then yeast. Set the machine on gluten free setting and two hours later, fresh gluten free bread!

It makes a 2 lb loaf which as you can see, is huge. 

This is to show how tall the bread is: about 3/4 of the height of a water bottle. 

Almost takes up a whole plate! 

It made great French toast! We really love this bread and have bought a couple more boxes since! Glutino makes some awesome products! 

Disclaimer: These are my opinions. I purchased these products on my own and was not endorsed by Glutino in any way. 

Friday, August 16, 2013

Twice Baked Potatoes

I recently blogged about how I love to use Greek Yogurt in a lot of different recipes. The same can be said for plain yogurt as well. I needed plain yogurt to make donuts, but still had some leftover and didn't want it to go to waste. So, I went searching. And I found some amazing recipes on Stonyfield's website

This recipe for Twice Baked Potatoes is really easy. It's not a quick recipe though, so planning ahead is needed. Just FYI. 

Here's the link to the recipe on Stonyfields page.

What you will need:
-3 or 4 large potatoes (Their recipe calls for 4, but I've made this same mixture for 3)
-1 cup of plain yogurt
-salt and pepper to taste

After scrubbing and washing your potatoes, pierce each one a couple times with a fork. 

Place in oven safe dish and bake at 350 degrees for 1 hour. 
(If potatoes do not give a little when squeezed after the hour, bake for an additional 10 minutes)

Once out of the oven, let the potatoes cool for a couple minutes. You will be handling them and that's hard, if not impossible when they are hot. 

Once they've cooled a little bit, cut an oval out of the top of the potato (big enough for a spoon to fit in). Save the top part of the potato that you carve out. You will use it later. 

Scoop out the contents from the middle of the potato into a bowl. 

Mash the potato contents. 
Blend in yogurt, chives, salt and pepper. 

Put this mixture back into the potatoes.

Replace the tops that you initially cut out. 

Bake at 350 for 20-30 minutes. 
In the last 5 minutes, turn the oven to broil so the tops will get crispy. 

Voila! Now you have Twice Baked Potatoes. Really not that hard, just takes a while to make. But in the end, it's totally worth it. 

Thursday, August 15, 2013

Corn Fritter Muffins from Gluten Free Gigi

We were recently given some corn from a friends garden and since I don't eat corn, I had no idea what to do with it. I knew I wouldn't be able to eat it straight off the cob. It had to be cooked in something for me. 
So to the Internet I went. 

I recently started following Gluten Free Gigi. She does a lot of updates on Facebook and her website is really great. You can check it out here.

I found her recipe for Corn Fritter Casserole. Since I only had one ear of corn, I was worried I wouldn't have enough to make a casserole. So I decided to make muffins instead. 

The recipe is really easy to make and doesn't take long at all to assemble. 


I wish I would have had more corn to make more, but we got some more at the farmers market today so looks like this recipe is in my near future! 

The corn is not overpowering, but since I only used one ear, that might be why. I'm interested to see what it tastes like with more corn. Can't wait to try it! 

Check out Gigi's page. She is very knowledgeable about nutrition and the gluten free lifestyle. 

Thanks for the great recipe Gigi! 

Berry Greek Yogurt Cake from Averie Cooks

I absolutely love using Greek Yogurt in recipes. There are so many different possibilities and flavors to work with. It's endless. 
It's healthier too. So everybody wins. :) 

I recently came across a blog post from Averie Cooks with recipes to utilize greek yogurt. Not gluten free, but easy to change. I have bookmarked several of them, but one in particular caught my eye. Blueberry Yogurt Cake. Mmmm.

I had to improvise a little. The recipe calls for blueberry yogurt (or any berry flavor), but we only had black cherry. 

I thought, why not? It might work. 
Well, it did and it was great. :) 

The recipe calls for an 8 oz container, but the Dannon containers are only 5.3 oz. 
So to make up for that loss in liquid, I only used 1 cup of gfree flour, instead of 1 1/2 cups. 
And I didn't use any xanthan gum either. 

I didn't use as many blueberries as the recipe calls for, and I used fresh instead of frozen. 

It's a really easy recipe to follow. And it is such a moist cake. 

I added my own glaze (confectioners sugar and milk). 

Yum :) 

Be sure to check out Averie Cook's blog. She has some recipes that are labeled gfree/vegan. Just be prepared to want to make EVERYTHING you see there! :)