Yes, I DID create the MOST PERFECT Gluten free Buttercreme frosting!  And as promised here is the recipe for it below! (Just a note: that if you make this frosting for a birthday cake, anniversary cake, happy day cake or if you eat it while smiling it doesn't have ANY calories!!!)

The Most AWESOME Gluten Free  Buttercreme frosting
Ingredients:
1/2 cup softened butter
1 cup heavy cream
2 cups Gluten Free flour blend (use the pirates mix!)
3-4 cups powdered sugar
1 tsp GF vanilla (I used powdered)

1. In a COLD mixing bowl, beat the butter till whipped.
2. Add vanilla, one cup of the sugar and one cup of the flour and mix well
3. Next add 1/4-1/3 cup of the cream to sugar and beat well.
4. Alternate 1/2 cup sugar, 1/2 cup flour and cream till you have desired fluffiness and taste.

This frosting needs to be kept cold  or it will melt! 

You can also use it as filling between layer cakes or as a "dirty" frosting.
(Yes, Jazz and I are addicted to watching Cake Boss.  We learned the tern "dirty frost" from the show - it means the layer of frosting that goes under your fondant or marzipan!)

BUT THAT'S NOT ALL!!

It's Easter-time, My hubby's birthday, and MY BIRTHDAY (coming soon!!!) I'm inspired! I'm challenged! I WANT MORE CAKE!

So Jazz (my sous-chef  and a wonderful budding cook), Ben (who likes to help in the kitchen when tasting is involved!) and I made some Gluten Free Marzipan!

GLUTEN FREE MARZIPAN
Ingredients:
1/2 pound Raw Almonds - blanched*
1 tsp GF Vanilla
2 cups powdered sugar
2 egg whites
1 tsp of water

* Blanch your almonds by boiling a pot of water and placing almonds in the pot once you reach a rolling boil.  Leave them in the pot for ONE MINUTE (no more or you'll cook them). Remove from water and place on paper towel to dry and cool.

1.  Peal the skins from the cool blanched almonds by gently rubbing them.

2.  Place the skinless almonds on a paper towel and dry completely
 
3.  Once the almonds are dry, place them into your food processor and mix until fine.

4.  Add your vanilla and powdered sugar to the almonds and mix till blended

5.  Add your egg whites and water, then mix. The mix will pull together to make a pasty dough.

6.  Place your sticky dough onto a sheet of wax paper,

and roll it up.  Store in fridge for 4 hours.

To ROLL OUT or Make Shapes:
1.  Grab powdered sugar and a flat non-sticky surface.
2. "Flour" your surface  with the sugar. (and your hands too!)
3.  Cut a piece of your marzipan off and roll it onto the sugar.
      (If you want to add color - this would be the time to add it - just make sure it's Gluten Free! We didn't use it this time)
4. Create flowers, designs, mini-people, bugs, whatever your hearts desire!!!

        

Get out your baking pans, 'cause we are going to make Wheat & Gluten free cake!!!

        

Here's a great way to get those eggs room temperature quickly!  Room temperature eggs are best for baking!!!

        

Here a great baking tip from Grandma June!!  Substitute wheat-free flour for wheat flour or use your Gluten free cake mix!!!

        

I Eat Weird is BACK with some new episodes and Gluten Free Vegetarian ideas for you!  Stay tuned for  ore regular posting of baking ideas, quick foods and TOFU episodes!!!

And just to get you back into the swing of things - check out previous
video episodes like:
(click on them!)
Shopping Wheat and Gluten Free Part One
Shopping Wheat and Gluten Free Part Two

Much Ado about Flour

and making Gluten Free Tortilla and Naan

And some recipes like:

Easy Gluten Free Pigs in a blanket

and

Wheat and Gluten Free Bread Pudding



Thank you all for being patient during this hiatus from my blog and my family  thanks you all for your kindness during our time of grief.

XOXOXOXOXO
Michelle

        

        

This afternoon, my kids decided to challenge me!

"And Momma, " This is how my  youngest child always starts a conversation,  "I was reading, and in the story, the kids had pigs in a blanket for lunch!  Can we have that too?"

"Ummmm..." I said, as I was trying to figure out how to explain the many dietary problems that meal would be for us.

"Huh, food?", My oldest looked up from a book . (Actually, the mention of food is the ONLY way to get him to look  up from a book! )  "Yeah I'll eat that!  Can I have it now?"

So, there I was: looking at my two beautiful gluten free, vegetarian (and starving - they assured me) kids, whose only wish for lunch was meat in bread!

Now, another parent might say, '"Are you guys crazy!  Don't you know what's in that stuff!  I'm not cooking it!  Eat some Brussels Sprouts instead!"

BUT, I LOVE a challenge! This one sounded right up my alley!

Here's my recipe for
Wheat Free/Gluten Free Vegetarian Pups in a Blanket:

You'll need:
2 cups All Purpose Gluten Free flour (I used my special pirate mix!)    
2 tsp Baking Soda
4 tsp Xanthan Gum
pinch of Salt
1 1/2 tsp Yeast
1 tsp Sugar
3 tsp Warm Water
1 Tablespoon Vegetable Oil
1 1/4 cup Water
1/4 tsp Melted Butter


And a package of Tofu Pups!

        
Pre-heat the oven to 350'

1. In a small bowl: mix the yeast, sugar and 3 teaspoons of water together.  Set aside until frothy


2. Mix the flour, baking soda, xanthum gum & salt in a large bowl.


3. When the yeast is ready, stir the yeast mixture, oil and water into the flour mix.   Stir until well blended (I suggest mixing with your hands)
4. Let the dough sit for about 15 minutes.

5. Open your package of tofu pups and grab a lightly greased cookie pan.


6. Get out a rolling pad (I used my cutting board) and generously flour its surface!


7. Grab a handful of dough and plop it down in the middle of your floured surface.


8. Begin to work the flour into a flat circle, flipping it when it starts to get sticky.


9. Place your circle on the cookie pan and grab a tofu pup.


10. Roll-up the tofu pup and let it rest on the cookie pan with the seam down. (If you have any trouble getting the seam to stick, simply wet your finger tip with some water and moisten just the end of the flour, then press it into the roll.) Continue till you have rolled-up all 6 pups.


11. Cook for 15 minutes.

12. While baking melt your butter.

13.  After 15 minutes, remove pups from oven and lightly brush the pups with the butter. Place back into the oven for 5-8 minutes or until crust is golden brown.


14. Let the kids decorate their pups with toothpicks, olives, tomatoes, pickles and mustard!

Jazz made:


Ben made:



Enjoy!!!

        

        

I've been thinking that I probably need to drink more water! So, here's my plan.... << MORE >>

BREAD PUDDING<< MORE >>