Sunday, January 24, 2016

Sugar Free Gluten Free Texas Sheetcake

These are what I used, and it turned out pretty okay. :) I'd eat it, and my kids both ate it.

1 cup vegan butter
1 cup water
¼ cup cocoa
½ cups erythritol
¼ tsp powdered stevia extract
2 cups oat flour
½ teaspoon salt
4 eggs
1 teaspoon baking soda
½ cup coconut unflavored greek yogurt
1 teaspoon vanilla
½ cup vegan butter
¼ cup cocoa
¼ cup plus 2 tablespoons coconut milk
1 cup erythritol
1 cup powdered stevia (that measures cup for cup like sugar)
1 teaspoon vanilla

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, yogurt and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake.

For frosting, combine butter, cocoa and milk in a saucepan; bring just to a boil. Add remaining ingredients and mix well with an electric mixer. Spread over the warm sheet cake.

Saturday, January 9, 2016

Oatmeal Fruit Muffins with Pie Filling (made mine with vegan butter and milk)

My delightful EOE teenager has a limited diet, so I've been trying to find additional foods he can eat, particularly for breakfast. I found several recipes online, used elements from others and added some of my own. I used cherries for the frozen fruit and thought these were fab!

¾ cup melted (vegan) butter
1 cup brown sugar
2 eggs
1 cup oat flour
1 cup + 1 TBSP white flour
½ cup coconut milk (divided)
2 tsp baking powder
½ can blueberry pie filling
1 cup frozen cherries (or other fruit?)
1 tsp cinnamon
1 TBSP chia seeds

Crumble topping

½ cup brown sugar
¼ cup vegan butter
½ cup oats/oatmeal

Preheat oven to 375°.   Line muffin tin with paper liners.  Melt butter.

Mix brown sugar into melted butter and then add eggs, baking powder and salt.  Mix well.
Place fresh/frozen cherries/berries in a bag with 1 tablespoon flour and toss until coated and set aside.
Add 1 cup of flour and ¼ cup of milk to sugar mixture.  Mix well and then add last of flour and milk, again mixing well.  Add blueberry pie filling.  Fold in fresh/frozen cherries/blueberries.
Fill muffin tins 3/4 way full and then set aside.
-Crumb Topping-

Mix flour and sugar together.  Cut in butter and mix until crumbly.  Place topping on top of muffins.
Bake for 28 minutes.
Cool on wire rack for 30 mins and then eat.

Sunday, January 25, 2015

Angelia Style "Chicken Fundido"

We're not sure what to call it, but it's FABULOUS and may replace my weekly (okay, it might be 2-3 times a week) "Taco Salad" meal.  Only Bryson and I eat the actual taco salad, and we're also the only ones eating this. :)


However much chicken breast you have on hand
Leftover pinto beans, refried beans, or canned black or red beans
Sliced onion
Mexican/Taco Seasoning
Olive oil

So we cut our chicken breast into strips, and sprinkled with the Homemade Mexican/Taco Seasoning we made.  Then I grilled onions in some olive oil until cooked through, and removed them.  Then I grilled the chicken in the olive oil until they were cooked through, and added the onions and the beans until all was heated through.  Then top with cheddar cheese,  cover with a lid and turn it off.

THEN YOU EAT IT. I just eat it straight, but you could use tortillas (I wasn't up to making them tonight) or tortilla chips. Fab-O!

My Version of Homemade Taco/Mexican Seasoning

There's a lots of these around, so I made up one of my own. We really like it, so I'm trying to get it all documented so we can re-make it when we run out.

Angie's Homemade Mexican Taco Seasoning

1 TBSP Garlic Powder
1 TBSP Onion Powder
1 TBSP Himalayan or Sea Salt
1 TBSP Cumin
1 TBSP Crushed (dried) Cilantro
2 tsp Chipotle Chile Pepper powder
1 tsp white pepper (powder)

I use the crushed/dried/powdered form of all of these because I put it in a glass spice jar and shake it on stuff. 

Saturday, October 18, 2014

Creamy White "chili" (Reba's Recipe)

Creamy White Chili

1 lb boneless skinless chicken breasts or tenderloins, cut into small pieces
1 medium onion chopped
1 1/2 tsp garlic powder
1 tbsp olive oil
2 cans great northern beans, rinsed and drained
2 cans chopped green chilies (I only used one...these are the little 4 oz cans)
1 can chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

In a large saucepan, saute the chicken, garlic powder, and chopped onion in the oil until the chicken is no longer pink.
Add the beans, broth, chilies, and seasonings. Bring to a boil. Then reduce heat and simmer on the stove, uncovered for 30 minutes.
If you would rather make this with a crockpot, saute the chicken with the garlic powder and onion then put all of the ingredients in the crockpot on high for an hour, then lower to low for several hours. Unless you are behind schedule like me, then it is for an hour and a half or so...
Remove from heat. Add sour cream and heavy whipping cream.

Thursday, August 7, 2014

Summer (yellow) Squash "Casserole"

Summer Squash (yellow) Casserole

2 yellow summer squash, sliced
1 small onion, chopped

8 ounces sharp cheddar cheese, shredded
2 eggs, beaten
2 tablespoons mayonnaise

2 tablespoons heavy cream
1 teaspoon salt, or to taste 

1 tsp 

In a large frying pan, saute the squash, onions and garlic in olive oil until tender.  In a separate bowl combine eggs, mayo, heavy cream and seasonings and mix together.  Spray an 9x9 casserole (or whatever size you like) with oil, then put 1/3 of the egg mixture on the bottom.  Add 1 layer using half the squash spread out over it.  Pour half of remaining egg mixture over squash, sprinkle 1/2 cup of cheese over that.  Layer the rest of the squash over that, spread the rest of the egg mixture over that.  Top with remaining 1/2 cup of cheese and bake at 350ยบ 30-40 minutes or until set and the top is bubbly and starting to brown.

Mine may or may not have had a little more cheese than that.  Possibly pictures to follow.

Wednesday, July 30, 2014

Crock pot Salsa Chicken

Crockpot Salsa Chicken

4 Chicken Breasts

1 Cup Salsa
1 Package Taco Seasoning
1 Can Cream of Mushroom Soup

1/2 Cup Sour Cream

Add everything to Crock Pot (except Sour Cream). Cook on LOW for 6-8 Hours. Stir in Sour Cream at the end and serve over rice, with cheese and guacamole if you want.

Sunday, June 22, 2014

Grain Free Low Carb Cottage Cheese Pancakes

The recipe we made up tonight, that Hubs didn't mind eating and wasn't "offended" by the taste of:

2 eggs
1 1/2 TBSP coconut flour
1/2 cup cottage cheese
1 tsp vanilla

couple shakes of salt

Saturday, June 7, 2014

Oatmeal Coconut Sugar Chocolate Chip Cookies

 Oatmeal Coconut Sugar Chocolate Chip Cookies

½  cup butter
½ cup coconut oil
2 eggs
1 ½ cup coconut sugar, or swerve, or stevia blend...
1 tsp baking soda
½  tsp salt
1 ½  tsp vanilla

2  1/8  cup of oatmeal flour
scant ¼  cup coconut flour
2 C Ghirardelli's Bitter Sweet 60% Cacao Chocolate Chips (or whatever you use ;) )
handful (1/8-
¼ c?)  whole oats

Cream together first 6 ingredients.  Then mix in flours, then chocolate chips, then whole oats.
bake 350
°F for 10 minutes.

Sunday, March 9, 2014

Somewhat Healthier Chocolate Chip Bar Cookies

Chocolate Chip Bar Cookies with Coconut Oil, Coconut Sugar & Oatmeal Flour

1 C. butter
1 C. coconut oil
2 C. coconut/palm sugar
1 C. brown sugar

4 eggs
1 TBSP vanilla
2 tsp. baking soda
1 tsp. salt

3 ¼ C. oatmeal flour (I grind up steal cut oats in blendtec for this)
1 ¼ C. cake/bread/regular flour

4 C. chocolate chips

Cream together butter, oils, sugars, eggs, vanilla (note the extra vanilla- we kind of love it here, so we use extra in most recipes!). Then mix in dry ingredients (flour, salt, soda) until it's all well blended.  Add the chocolate chips last- we've been using 60% cocoa ghirardelli chips.  They're "dark"- so if you don't like bitter sweet or slightly stronger than semi-sweet- you may of course use milk chocolate.

Spread into jelly roll pan and bake at 325° for 10 minutes.  While it's still in the oven raise temperature to 350° for 13 minutes.  If they're done enough in the middle for you at this point remove them and sit them on the stove (or wherever) to cool.  If not set enough in the middle add 2 more minutes, check again, add 2 more minutes, until they're set.

Thursday, March 6, 2014

Slightly Healthier Chocolate Chip Cookies :)

My Dball will eat these with all oatmeal flour, but Kupcake won't for some reason, so I'm compromising so everyone can/will eat them.  The white flour is bad for me (and everyone else?) but it's less than half the flour in these, so I figure it's better than nothing.

Chocolate Chip Cookies with Coconut Oil, Coconut Sugar & Oatmeal Flour

1 ¼ C. oatmeal flour (I grind up steal cut oats in blendtec for this)
1 C. cake/bread/regular flour

½ tsp. salt
1 tsp. baking soda
2 eggs
2 tsp. vanilla
½ C. butter
½ C. coconut oil
1 C. coconut/palm sugar

½  C. brown sugar
2 C. chocolate chips

Cream together butter, oils, sugars, eggs, vanilla (note the extra vanilla- we kind of love it here, so we use extra in most recipes!). Then mix in dry ingredients (flour, salt, soda) until it's all well blended.Add the chocolate chips last- we've been using 60% cocoa ghirardelli chips.  They're "dark"- so if you don't like bitter sweet or slightly stronger than semi-sweet- you may of course use milk chocolate.

For traditional cookies, bake at 350° for 10-12 minutes. We like our cookies soft here- we are not fans of Chip's Ahoy. For pan cookies we double this recipe and spread it in a jelly roll pan, bake at 325° for 10 minutes, then 350° for 13 minutes. B reckons you could just bake at 350° for 18-20 minutes or so, but we didn't try that way. He baked them first for 10 minutes at 325°, then another 10 minutes at 350°. They weren't done yet so he added another 3 minutes.

Monday, January 27, 2014

Mini Mexican Meatloaves

1½ lbs ground beef
chopped onion
1 can wm brand fire roasted Tex Mex diced tomatoes
2/3 c brown rice flour
1 TBSP garlic salt
2 TBSP cilantro
2 eggs
shredded or sliced cheese for the tops

Working on this right now.   Mixed all of the above together (except for cheese) and put in cupcake tins.  Baking at 375° for 35-45 mins.  I'll pull it out a few minutes before it's done and put cheese on top. 

Sunday, November 3, 2013

No Knead Bread

No Knead Bread

To begin:
dissolve 2 TBSP yeast in ½ cup warm water

Heat the following:

1½ cups milk or water
¼ - ½ cup sugar or honey
½ cup butter or coconut oil
1½ teaspoons salt

Place 6 cups of white flour, or if you want wheat bread use 3 cups whole wheat flour and 3 cups white flour into your stand mixer bowl. Add yeast and heated mixture, and start mixer on low (cover it up- or it could fly all over your kitchen). While it's mixing add 2 eggs and incorporate them. Then turn to high and mix until it's all mixed well. If it's sticky, add ¼ cup flour and continue mixing. If it's still sticky, and when it's humid here sometimes it is, I just add ¼ cups of flour and mix until it's smooth and elastic.

Cover and let rise 15-50 minutes until double.

Take it out, stir it down (you can use the mixer if it's still in the mixer bowl, or take it out and smash/knead it down).

This will make 2 loaves, 1 loaf and 12 rolls, or 24 rolls. Divide dough in half and make into whichever of the previous you need. Place in GREASED pans, cover and let rise until doubled.

For loaves: bake at 350° for 30 minutes or until golden brown.
For rolls: bake at 375° for 10-20 minutes until golden brown.

Friday, October 4, 2013

Pumpkin Chocolate Chip Halloween Muffins

That would be Kupcake's name for the recipe, since we used Halloween cupcake liners for some of the muffins.

I altered this recipe from Homesick Texan some because of allergies and chocolate addiction.  I will list original ingredients for those of you who aren't allergic to nuts and coffee, and aren't addicted to chocolate (sad for you).  Not sure how they will turn out for you as I've only made them this way.  I used spelt flour because I already had some ground, and didn't want to both grinding whole wheat flour.  Kupcake thinks they maybe need some ganache (chocolate frosting ;) ) on top.... I LOVE HER!

Pumpkin Chocolate Chip Halloween Muffins
  • ½ cup coconut flour
  • ¾ cup whole wheat or spelt flour (recipe called for almond flour here)
  • 1¼ teaspoons baking soda
  • 2½ teaspoons cinnamon
  • (I omitted the 2 teaspoons instant espresso powder altogether)
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • 4 eggs
  • 7 tablespoons coconut oil, melted
  • ½ cup maple syrup
  • ½ cup canned pumpkin puree
  • 2 teaspoons vanilla
  • ¾bag ghirardelli 60% cacao chocolate chips (Kupcake and I ate the other ¼ bag)
  • (we omitted this altogether as well ⅓ - ½ cup Nutella)
    Preheat the oven to 350 degrees  F. Line 16 muffin cups with muffin liners.  In a large bowl, mix together the dry ingredients (coconut flour through the salt).  If your coconut flour is lumpy, be sure to sift it into the dry ingredients. In a separate medium bowl, mix together the wet ingredients (eggs through the vanilla).  Add the dry mix to the wet mix and stir just until combined.  Mix in chocolate chips and pour the batter evenly into the muffins cups. 
     (We didn't do this part: Put about 1 – 1½ teaspoons of Nutella on top of each muffin and swirl it around with a toothpick).

    Bake the muffins for 13 – 16 minutes or until a toothpick inserted in the middle comes out clean.Cover the muffins and store them in the refrigerator for up to 5 days (2 days at room temperature is also okay).

Sunday, August 25, 2013

Black Bean Chickpea Hummus (no tahini)

Black Bean Chickpea Hummus (no tahini) 
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained 
2 minced garlic cloves
1 teaspoon ground cumin 

1 teaspoon crushed cilantro
1 tablespoon fresh lemon juice
¼ cup olive oil
1 small onion
½ teaspoon sea salt
½ teaspoon white pepper (or whatever color you have :) )

Put it all in the blender, process until smooth.  Or use a food processor.