Monday, March 24, 2014
Do you remember your grandmother's recipes? Believe it or not, many of those recipes are actually naturally gluten-free, and might I add, QUITE delicious. This is by far one of my favorite desserts, so I decided to share my grandmother's recipe for Creme Caramel so that you can enjoy it just as much as I do!
2 cups heavy whipping cream
1 and a 1/2 cup of sugar
Teaspoon of vanilla extract
1 tablespoons water
Preheat the oven to 350 degrees F.
Melt the sugar in a pan that has about one tablespoon of water.
Bring it to a boil.
This will brown the sugar.
Pour it into a bread pan, covering all of the sides in an even layer.
Beat the eggs to a fluffy consistency in a bowl. In a pan, bring the cream to a boil, stirring it occasionally. Add the vanilla extract the fluffy eggs to the cream.
Strain the custard into a bread pan.
Put it into a larger tray that has about an inch of water in it.
After half an hour, check the mix. If it has turned a light brown color on top, you are fine. If not, keep it in for another 5-10 minutes. Let it cool for about 5 hours before taking it out of the tray.
Add a touch of whipped cream and voila, you have your creme caramel!
Saturday, March 15, 2014
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Monday, March 10, 2014
1 stick of softened butter
2 tablespoons of water (the recipe called for one, but I found I needed two)
1 teaspoon of vanilla extract
Sprinkles, dark MMS (or milk chocolate), cinnamon
Preheat your oven to 350 degrees F.
Add the butter, water, vanilla, egg, and mix into a bowl.
Stir it like crazy! At first, I found that it was all clumpy and gross, but I just kept mixing and kneading and pounding until I finally achieved a great consistency! (I was pretty skeptical at first.)
Now, I used an ice-cream scoop to scoop out little balls of cookie dough, and I did not flatten them out for the first batch. I added dark chocolate MMS and pressed them carefully into some of the cookies. I also tried adding cinnamon and sprinkles as well.
Look at these little beauties!
Now, like I said for the first batch, I didn't flatten them out. They were smaller but thicker, and took a little longer to bake. (Bake the cookies until their edges turn a golden brown color, about ten minutes.) I flattened the second batch with the bottom of a cup, and even used a cookie-cutter to make shapes! (A fun activity for younger kids, but just as fun for "older" kids as well.)
Yum~ I have to admit I was munching on some of the dark MMS while I was baking (they are quite spectacular!)
Tuesday, March 4, 2014
Hey guys! Sorry for the late blog post, I have school to blame for that!! I just wanted to share something I found extremely amusing on buzzfeed:
Notice: 19. Despite everything, finding an amazing and supportive Celiac community. :') I hope you all know that we are all in this together (by all I mean my fellow gluten-free people.) *cue Highschool Musical music* If you are new to the diet, just know that if I can do it so can you! If you are a seasoned Celiac like me, then you know that nothing feels better than knowing that other people are going through the exact same food situation like you.
p.s. seasoned Celiac-it's kind of like a joke, like food ;)
p.p.s I will have a recipe out later this week, don't worry!