A Daring Bakers Flop

Posted on July 27, 2010 by Cheryl Harris


The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

And, of course, me being me, I needed to adapt to a gluten-free concoction.  I decided to compromise and make a Cheryl friendly filling (gluten-free, sugar free, vegan) and a gluten-free cake.  But, regretfully, as you can see above, it didn’t work as planned.

All was going well…I made my Chocolate Fudge Frosting/Filling with hazelnut butter rather than macadamia which is DELISH (as I sit her licking the remainder out of the bowl), and I opted for Kate’s Easy Sponge Cake, which rolls up.  Since she used a 18X13, I halved the recipe for a 9X13 cake.

I’m not sure where it all went wrong, but I did use a silpat instead of parchment, and I did bring the eggs to room temp in warmer water than usual, so any of those factors may have accounted for the gooey, sticky, uneven mess masquerading as a cake.   I cooked longer than the directions stated and still couldn’t get it to work, and the final texture reminded me of a baking experiment gone bad as a teen.  Regretfully, I didn’t realize how icky the bottom was until I frosted it so I wasted a bunch of frosting.  And needless to say, I couldn’t move on without a cake to use…

I assume it’s my mistake and do look forward to making it again.  I’d ask Kate for pointers but she is a proud new momma of SUCH a cutie pie (go over and send warm wishes!

If anyone has advice/pointers, I’d appreciate it.  And do check out more successful versions of this month’s DB adventure!

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Menu Plan Monday: Almonds

Posted on July 25, 2010 by Cheryl Harris

As I looked through the Menu Swap List, I was shocked to realize that we haven’t had almonds as our ingredient.  At least, not since I’ve been hosting, which is quite a long time.  So I think we’re due!

Almonds are fantastic, and one of the healthier nuts with great monounsaturated fats, calcium, fiber…good stuff all around.  And because of the fabulous sweet taste, they’re great for baking.  The one problem is that they’re so yummy it’s so easy to overeat!  And, of course, it’s easy to overeat my favorite almond indulgence–almond butter with a spoon.

Some of my almond based favorites:

And yours?

Please do check out a recent post on healthy eating and necessary testing on Wendy’s website.  She’s got a great series, 30 days to 50, an inspirational journey into a return to health for a midlife Celiac.

And onto my menu plan:

Monday:
Quinoa and Kale pesto with garden fresh tomatoes

Tues:
Roasted rosemary salmon with broccoli

Weds:
Nightshade skillet meal–a great way to use up those baby green peppers

Thursday:
Chicken in a basil sauce

Friday:
Leftovers

To make:
my Daring baker assignment for July

And everyone else?

Wendy of Celiacs in the House has beautiful pictures, as usual, and she catches us up on her progress of her 30 days to 50 series (which, by the way, has a lot of info from a variety of sources on health and weight loss for someone with CD nearing 50).  It’s clear she’s got an abundance of zucchini in her garden, between the zucchini bake and the zucchini chips.  And there are links to other gorgeous salads, like black eyed peas and cukes.

Heather of Celiac Family has a great menu planned.  She’s reminded me of Kalyn’s Tomato, Cucumber and Avocado, which is just fabulous.  And rumor has it that her yummy shredded chicken is its name, and I’m looking forward to trying it when it gets a little cooler.

You know, I just love how Scrumptious treats us to such lovely pictures of the market and her culinary creations.  The mujadara lentil dish she has looks amazing.  Onions caramelized within an inch of their lives are ALWAYS the way to go! Mmm…caramelized onion.  There I go drooling again…

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Banana Cupcakes with Fudgy Chocolate Frosting

Posted on July 20, 2010 by Cheryl Harris

E, (aka DH) has developed food intolerances to bananas and eggs, so it was time for both to leave the premises.  So I went hunting for something that looked delicious, and made Elana’s Banana Cream Pie Cupcakes with my VERY favorite (vegan and sugar free) Chocolate Fudge Frosting.  And.  Oh.  My.  Yum.  Many glutenevore sugarholics scarfed these babies down and loved them. Elana’s recipe was a winner for sure, and in the unlikely case anyone hasn’t seen her website and book, you’re in for a treat!  And unlike many books, the recipes in the book are different than the ones on the website.

I LOVE lovelovelove this frosting.  It has a very intense chocolate taste. And no one will ever guess the ‘secret’ ingredient.  It’s also perfect for pre-making.  The longer it sits, the better the flavors meld.  I usually make a batch and put it in a pastry bag and leave it in the fridge to get firmer overnight and leave it on the counter to soften a bit before frosting. It’s the perfect topping for anything or anyone yummy.

And I’m not going to pretend it’s health food, but my goodness, that’s as close to ‘healthy frosting’ as possible, I think! I’m submitting this recipe to Amy’s Slightly Indulgent Tuesdays, because despite tasting very indulgent, when the main ingredients are beans and nuts and you’re getting gobs of antioxidants from the cocoa, I feel I can stand behind them proudly as a dietitian.

A big thanks to Honeyville Farms.  I’d gotten a bag of the almond flour and it tasted funny (please do keep in mind that I’m the princess in the pea when it comes to food) and they replaced the bag, and the new stuff is super yummy as usual.  I love companies that stand behind their products.

1 can of cannelli beans (navy beans also work)
1 cup of agave nectar
1/2 cup macadamia butter
2 teaspoons vanilla powder/extract
1/2 tsp cinnamon
2 teaspoons stevia concentrated powder
2 oz good quality unsweetened chocolate, melted (ahem! Sharffenberger)
1 Cup cocoa powder
1 Tablespoon mesquite powder–add into the cup of cocoa powder (optional, but yummy)
OR a 1/2 tsp almond extract
good pinch of salt

Put well washed, well drained beans in the food processor with agave and blitz until smooth. add in ingredients through stevia and combine well. Add in melted chocolate powder and other ingredients and process until smooth and very well combined. Scrape into a bowl and refrigerate 2-3 hours (at least) before piping.

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Menu Plan Monday–Cukes!

Posted on July 19, 2010 by Cheryl Harris

Renee of Beyond Tofu and Rice Cakes is our hostess, and she’s chosen cucumbers.  Please head over to her site to see what she and the other menu planners have coming up!

I hope to post a menu plan later.  My DH has been having (presumably) gallbladder attacks, and we’re hanging tight and eating super boring food until we can get all of this taken care of.  Come to think of it, that’s not the most appealing way to “talk up” my menu plan, now is it!

As someone who has had medical issues for…let’s just say a long time…this has been a very humbling experience for me.  I don’t like when I’m sick, of course, but seeing someone I love hurt and feeling powerless to help is much more of a challenge.

So here’s to hoping that insurance approvals move along, appointments fall in place, schedules and the stars align and we move to a healthy solution.

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Menu Plan Monday July 12th–Salads!

Posted on July 12, 2010 by Cheryl Harris

What a week! My sweetheart has been having tummy troubles. And no, it’s not Celiac. (funny to see where my brain goes…) It’s been quite a challenge because he seems to have attacks of pain regardless of what he eats, so we’ve been having very bland and simple SMALL meals and going for low fat while he goes through the gobs of tests and such. Please send digestive warm fuzzies in his direction.

So for E, there have been rolls…and jam… and gobs of smoothies. Yay Vitamix.  And for me, Easy Easiest Almond Cookies! But seriously, this is getting old. Hopefully we figure something out soon.

My garden has been loving the hot weather, although it’s been so dry that many of my plants have been taking a beating, especially since I haven’t been watering aggressively as I should be. I’m quite taken with this cute little watermelon (see above) and it’s unusual for me to have them this early! I did also finally dig up the remainder of the garlic, which should hold me a good long while and keep any an all vampires at bay.

This week’s Menu Plan is hosted by Heather of Celiac Family. She’s chosen salads. I’ve been OD’ing on salads lately because Wegmans sells a vat of organic greens, but it’s enough for a family, and DH doesn’t usually eat lettuce. After eating one last week, I’m laying low, but I saw a bag of mache lettuce at Trader Joe’s and it said perfect with avocado, so I’ll be having that with some home grown tomatoes and pinenuts sometime this week…yum! I’ve also got a quinoa salad on the menu. I’m not sure what herbs I’ll put in yet, though.

Menu Plan:

Monday:
Chicken in a lemony basil sauce and fennel

Tuesday:

Quinoa Salad with broccoli


Weds:
Turkey and celery in a thyme-chestnut sauce

Thursday:
Mache salad with tomatoes, avocado and pine nuts

Friday:
Leftovers…

From my garden

Garlic
Basil
tomatoes
peppers
cukes
kale
watermelon
blackberries (just a few)

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Easier Easy Almond Cookies

Posted on July 11, 2010 by Cheryl Harris

I posted a recipe for Easy Almond Cookies a while back, but these…these are even easier.   I enjoy both and can’t say which I like better, the other have much more of a hearty texture while these are delicious wafer-ish almond cookies. Quite frankly, I’d be happy just to alternate!

They’re gluten free, vegan, sugar free, too, and they freeze very well, so do feel free to double (or triple) the recipe as you see fit.  And as far as (tasty!) cookies go, they’re pretty darn good for you.  Calcium, protein and iron from the almonds, omega 3s and fiber from the flax, yummy from the coconut sugar…

The recipe uses coconut or palm sugar, which I’ve come to really enjoy.  Most sites say you can replace it 1:1 with sugar, I find that it’s much less sweet.  But what it lacks in sweetness, it more than compensates with caramel-y goodness.  It’s also a sustainable and environmentally friendly food with a low glycemic load.  I just wish I could find it locally and then it would be just about perfect.

1/4 cup roasted almond butter
1/4 cup coconut palm sugar
1 Tablespoon ground flax seed
1 Tablespoon agave
1/2 tsp vanilla powder or extract
a good pinch of salt

Preheat oven to 350. Combine all ingredients and stir together well. Roll walnut sized balls and flatten with the palm of your hand and place on a silpat or parchment paper. Bake for 9 minutes, just until set when edges are just starting to brown slightly.
Allow to cool…seriously…or they will crumble. They harden in 10 minutes or so on a cooling rack.

Enjoy!

I will be submitting this to Amy’s Slightly Indulgent Tuesday.  This week’s page is here. Like almost all of my recipes, they’re indulgent with a healthy-ish flair.

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Menu Plan Monday July 5th–Summertime foods

Posted on July 5, 2010 by Cheryl Harris

I hope everyone had a lovely holiday–we sure did!  I got to see my nephew, who is just the cutest little munchkin ever.

My summertime favorites? 

Southwestern Quinoa and black bean salad,

Salsa-mole, preferably with Chickpea crackers

Summer Lovin’ Salad

Grilled Herb-y peppers

Kalamata hummus (need to measure ingredients and post!)

and, of course, vegan tropical lime pie (recipe coming soon)

Unfortunately, my husband has a stomach bug and has for the last few weeks, so it’s bland food until we figure out what’s going on with him.  I’ve been making him lots of smoothies, and we’ve been keeping it simple. Fat seems to really both him

CALLING ALL HOSTS/HOSTESSES!  Please let me know if you’d like to host in the future, and your ingredient of choice.

So onto the food:

Monday:Turkey with celery in chestnut sauce

Tues: Hummus and peppers for me, smoothie for E

Weds: Chicken with garlic and Kalamatas and broccoli

Thursday: Lemony mint quinoa

Friday: leftovers

to make: meringues

From my garden:

Garlic
kale
tomatoes
gobs of herbs

because I bruised my toe, I haven’t made it to the market yet, but hope to this upcoming week.

And everyone else?
Wendy has a bunch of treats and giveaways in store so check back with her soon. There’s a very cool fireworks picture. She’s has been doing the bunless burger thing, and the idea of salad with tzatziki sauce makes me hungry.

Monday snuck up on Renee of Beyond Rice and Tofu, but she still has a marvelous summery meal plan, including Morrocan Chickpea Salad

Scrumptious of In My Box has a colorful, flavorful vegan line up.  Love the idea of a raw kale salad, and so glad she’s back to posting!

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A day in pictures

Posted on July 1, 2010 by Cheryl Harris

Zombie cat says:
Brains!
I saw this picture, and wondered how I managed to capture Houdini looking possessed as he chomped down on lemongrass. Then I took a second look in real life and realized it wasn’t the camera, that’s pretty much how he looks. When I go out to garden, he sits at the door and howls, waiting for his mommy to bring back plants for him to chew up and then spit up. Yum.

And I adore my butterfly bush, and its beautiful visitors. What a treat!

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Menu Plan Monday June 28th

Posted on June 27, 2010 by Cheryl Harris

And despite the fact that it feels like August here, it’s just June.  The temperatures around here are regularly hitting 100, and my plants are largely left to their own devices.  It’s WAY too hot for me.  And I haven’t been as good about watering as I want to be.

So Wendy of Celiacs in the House is back in the saddle of menu planning, and her choice for this week is cabbage.  I LOVE cabbage.  Cabbage loves me lots less.  But my favorite is this recipe for caramelized cabbage

I have been baking up a storm in the kitchen, I guess ’cause I’ve been stir crazy.  Chocolate pavlovas.  Pecan pie.  Pumpkin seed butter.  Almond cookies.  I need to swear off the kitchen for a bit, I think!

It’s a busy week for me, and so I’m trying to keep it simple. I think I broke my toe, and now I’m not quite sure how to make my schedule work and hobble around. fingers crossed for it feeling better soon! I am also going to be participating in an FDA hearing on medications for Celiac Disease, which should be exciting…and hopefully it’s easy to get around.


Monday:
Mahi mahi with arugula pesto

Tues:
Quinoa with mint and garden fresh tomatoes

Weds:
Nightshade stew with my baby green peppers

Thursday:
Leftovers, maybe?

Friday:
Roasted garlic salmon with asparagus

In the garden:
tomatoes
kale
peppers (red and serrano)
garlic!
herbs of all sorts
artichokes

I didn’t make it to the Farmers’ market because of my toe…next week, hopefully!

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Chocolate Pavlovas with Chocolate Mascrapone Mousse

Posted on June 27, 2010 by Cheryl Harris

Beware, because I’m pretty sure you can get calories from just reading the name or looking at the pictures. Oh, the sacrifices we make for art!

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

I am very glad to be getting back to making DB challenges. The last few haven’t been possible for a variety of reasons, and I missed the fun of it.

So…wow. What a beautiful treat, and it paired well with gobs of raspberries that have been growing here. I decided to make my own mascrapone, since I’ve got it down by now. I sprinkled the zest ontop because…errr…I forgot to add it to the mousse and I figured I’d improvise. I made half the amount of mousse, and it STILL seemed like an excessive amount. But DH LOVED these babies and the premade treats kept well in the fridge despite the pavlovas getting a little soft.

Many thanks for a naturally GF recipe. I made it as directed–just using orange zest for lemon. My only complaint was the brown on brown is just not an attractive combo, or I couldn’t find a way to disguise it. But hey, the taste more than made up for it!

Please do check out what all the rest of the Daring Bakers put together for this challenge.

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