love : {paper}

Here are some cards I’ve been designing:

 

 

   

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gluten-free boston cream pie

recipe adapted from GF in the City

Cream Filling

ingredients

2 cups / 16 oz whole milk
½ cup / 4 oz light agave nectar, divided
1 teaspoon vanilla extract
Pinch of Kosher salt
4 large egg yolks
¼ cup / 1.1 oz arrowroot starch/flour
2 tablespoons / 1 oz cold butter

Directions

In a small saucepan, combine the milk and half the sugar, and a solid pinch of Kosher salt.  Whisk the egg yolks, the remaining sugar, and the cornstarch together in a small bowl until smooth.

Place the saucepan over medium heat and bring the milk mixture to a simmer, stirring often.

With one hand, start whisking the egg yolk mixture.  Use your free hand to carefully ladle the hot milk into the yolk mixture, whisking rapidly all the while to keep from cooking the eggs.  Incorporate a few ladlefuls of milk into the yolks and then pour the mixture into the saucepan with the remaining milk, whisking quickly to incorporate.  Cook the mixture for another minute or two, whisking constantly, until it becomes thick.  Transfer the cream to a medium bowl and whisk in the cold butter and vanilla extract until fully incorporated and the cream is smooth.  Place a piece of plastic wrap directly on the surface of the pastry cream to keep it from forming a skin and transfer to the refrigerator.  Allow to cool completely.  Can be made up to two days ahead.

Cake

ingredients

3/4 cup / 3 oz millet flour
1/3 cup / 2 oz brown rice flour
1/2 cup / 2 oz tapioca flour
2 tablespoons / 1 oz potato starch
1 teaspoon xanthan gum
1 ½ teaspoons baking powder
4 large eggs
1 cup / 8 oz splenda
1 teaspoon Kosher salt
1 teaspoon vanilla extract
¾ cup / 6 oz (1 1/2 sticks) unsalted organic butter, melted and cooled

directions

Preheat the oven to 350 degrees.  Grease the bottom only of an 8 or 9-inch round cake pan.

In a small bowl, whisk together the millet, brown rice and tapioca flours, the potato starch, xanthan gum, and baking powder.

In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl, with a hand mixer at the ready), combine the eggs, sugar, salt, and vanilla extract.  Beat on low to combine the ingredients, then increase the speed to high.  Beat until the mixture is pale yellow, has tripled in volume, and falls away from the whip in a thick ribbon.  Fold the flour mixture into the egg mixture.  Fold in the melted butter until thoroughly combined.

Pour the batter into the prepared cake pan.  Bake for 35 minutes, until golden brown and a toothpick inserted into the center comes out clean.  Allow to cool completely in the pan.

Chocolate Icing

ingredients

2/3 cup / 4 oz enjoy life chocolate chips
¼ cup / 2 oz whole milk or heavy cream

directions

Place the chocolate in a small bowl.  Heat the milk in a saucepan over medium heat or at 20 second intervals in the microwave until hot, but not boiling.  Pour the hot milk over the chocolate and whisk or stir with a fork until the chocolate has melted and the icing is smooth.

Assemble the Boston Cream Pie

Run a thin knife around the sides of the cake to release it from the pan.  Turn it out onto a cake plate.  Using a long knife, cut the cake in half from the side so that you have two layers.  Carefully lift off the top layer of the cake and set it aside.

Stir the chilled pastry cream until smooth and workable, if needed.  Spoon it into the middle of the bottom layer of the cake and spread it out evenly, to within a half inch of the edge.  Gently pick up the top of the cake and place it atop the cream filling, pressing lightly to secure.

Pour the chocolate icing on top of the cake.  Spread just to the edge, letting it ooze over and drip down the sides in some places.  Store leftover cake in the refrigerator.

 

This time around, my cake came out a bit dense- I think I didn’t whip the egg mixture long enough.  I cut the cake in half and layered it with the pastry cream.  It was still yummy!  :)

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slow-cooker gluten-free creamy chicken & mushroom potpie

recipe adapted from Real Simple

Ingredients

8 ounces baby bella mushrooms, sliced

1 container of mirepoix (a mix of onion, celery and carrots—usually get this at Trader Joe’s)

1/3 cup almond flour

2 teaspoon ground thyme

1 1/2 pounds of cage-free organic chicken thighs

1/2 bag (about 8 ounces) of mixed frozen veggies

1/3 cup heavy cream

sea salt & black pepper to taste

Directions

In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, and ½ cup water. Place the chicken and water on the bottom and layer the vegetable mixture on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).

Ten minutes before serving, frozen vegetables, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the rosemary biscuits.

Herb Biscuits

Recipe adapted from GF in the City

Ingredients

¾ cup millet flour

¾ cup potato starch, plus more for dusting

½ cup sorghum flour

¼ cup tapioca flour

1 ½ teaspoons xanthan gum

2 teaspoons baking powder

1 1/2 teaspoons sea salt

1 tablespoon sugar (I used splenda)

1 1/2 tablespoons organic herbs de provence

6 tablespoons unsalted butter, cold & cut into cubes

1 cup heavy cream (or half & half)

2 tablespoons melted butter for brushing

Directions

Preheat the oven to 375 degrees.

In a medium bowl whisk together the millet, sorghum, and tapioca flours, potato starch, xanthan gum, baking powder, sugar, herbs de provence and salt. Using a pastry cutter or a pair of knives, cut the cold butter into the flour until it is about the size of peas. Stir in the cream.

Dust a work surface with potato starch and turn out the dough. Knead gently, 2 to 3 times, until the dough comes together into a smooth, supple ball. Roll it out into a 1/2″ thick round. Using 2 3/4″ to 3″ biscuit cutters*, cut out as many biscuits as you can. Gather the dough scraps and lightly roll out again. Cut additional biscuits.

Transfer the cut biscuits to a baking sheet. Brush the tops with the melted butter. Bake for 25-30 minutes, until golden.

Posted in cage-free, gluten free, nitrate free, recipes, refined sugar free | Leave a comment

mother’s day feast : baby back ribs, cauliflower smash & slaw

Baby Back Ribs

2 slabs baby back ribs (about 3lbs.)

bottle of Mr. Stubbs original bbq (your favorite bbq sauce will do as well)

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.  Be sure to cover it with tin foil before placing it in the oven.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you’re ready to eat.

Cauliflower Smash

1 head of cauliflower

1/2 – 1 stick of organic butter

salt & pepper to taste

Steam cauliflower.  Then food process with the butter.

Slaw

1 bag of slaw

1/4 cup apple cider vinegar

1/2 cup organic mayonnaise

3-4 tablespoons light agave nectar (sweeten to your taste)

Mix all the ingredients and serve.

Dessert : gluten free strawberry shortcake

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gluten free strawberry shortcake

recipe adapted from GF in the City

Sweet Cream Biscuits
Makes 6-7 biscuits

¾ cup millet flour
¾ cup potato starch, plus more for dusting
½ cup sorghum flour
¼ cup tapioca flour
1 ½ teaspoons xanthan gum
2 teaspoons baking powder
3 tablespoons sugar (used splenda)
½ teaspoon salt
6 tablespoons unsalted organic butter, cold & cut into cubes
1 cup heavy cream (or half & half)

2 tablespoons melted butter for brushing

sugar for sprinkling  (used splenda)

light agave nectar for the strawberries (as needed for your taste)

Preheat the oven to 375 degrees.

In a medium bowl whisk together the millet, sorghum, and tapioca flours, potato starch, xanthan gum, baking powder, sugar, and salt. Using a pastry cutter or a pair of knives, cut the cold butter into the flour until it is about the size of peas. Stir in the cream.

Dust a work surface with potato starch and turn out the dough. Knead gently, 2 to 3 times, until the dough comes together into a smooth, supple ball. Roll it out into a 3/4″ thick round. Using a round cookie cutter, cut out as many biscuits as you can. Gather the dough scraps and lightly roll out again. Cut additional biscuits. You should yield 6-7 biscuits.

Transfer the cut biscuits to a baking sheet. Brush the tops with the melted butter and sprinkle with sugar. Bake for 25-30 minutes, until golden.

 

I doubled the recipe to make enough for Mother’s day celebrations tomorrow, and for neighbors….  :)

To prepare all biscuits as strawberry shortcake, you will need 2 pints of strawberries, hulled and sliced/quartered, and one cup of heavy cream, whipped. Sweeten berries and cream to your liking. I used light agave nectar as my sweetener of choice.

Posted in gluten free, recipes, refined sugar free | 1 Comment

sweet potato vegan baked donuts

recipe adapted from the Cinnamon Quill

Yield: 6 donuts
1/4 cup millet flour
1/4 cup brown rice flour
1/4 cup tapioca starch/flour
1/4 cup potato starch (not flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon guar gum
1/3 cup brown sugar
4 tablespoons melted coconut oil
1/4 cup non-dairy milk (I used full-fat organic coconut milk)
1/4 cup + 2 Tablespoons organic sweet potato puree
1-2 teaspoons ‘pumpkin pie’ spice of your choice
Oil for pan

 

Preheat oven to 400F.

Oil a donut pan generously, including the top of the pan.

Combine wet ingredients together.

Then whisk all the dry ingredients in separate bowl.  Mix dry into the wet.

Divide among donut pan evenly. Spoon the batter (about 1/3 cup per donut) into the mold.

Place pan directly on center rack of preheated oven. Bake for 12-15 minutes, until slightly browned, and toothpick inserted in donut comes out clean.

Let cool for five minutes, then un-mold using a spoon.

Glaze:

2 Tablespoons melted coconut oil
1/2-1 cup powdered sugar (I used Zsweet, artificial sweetener)
2+ teaspoons of non-dairy milk (I used cream of coconut milk)
1/2 teaspoon cinnamon (optional)

then some extra powdered sugar for dusting.

 

yummy! 

Posted in casein-free, dairy free, gluten free, lactose free, recipes, refined sugar free, vegan | Leave a comment

Gluten-free Turkey Pan Fried Dumplings

Recipe adapted from : Free Eats

Turkey Filling for Dumplings

1 pound of ground cage free turkey breast ( you can substitute any ground meat)

1 egg, lightly mixed with a fork

3 tablespoons of ginger scallion sauce (used grapeseed oil instead of peanut oil in said recipe)

1 cup napa cabbage, chopped

5  bella mushrooms, minced

5 cloves of garlic, minced (you can add less, but love garlic)

2 tablespoons arrowroot starch

freshly ground pepper to taste

Gluten-Free Dough for Wrappers

1 1/2 cups all-purpose gluten-free flour mix:

2 cups Brown Rice Flour

1/3 cup Tapioca Starch (also called Tapioca Flour)

2/3 cup Potato Starch (NOT flour)

 

1/4 cup millet flour

1/4 cup arrowroot flour or tapioca starch

1 1/2 teaspoons xanthan gum or guar gum

1/2 – 3/4 cup water

Combine all dry ingredients in the bowl of a food processor or standing mixer.  Pulse or mix briefly to thoroughly combine.  Add water slowly while mixer is on, starting with 1/2 cup.  Continue running the mixer, while adding water 1 tablespoon at a time until dough starts to form a ball (I used the full 3/4 cup water).  Then scrape dough out onto a lightly dusted counter and knead for a 1-2 minutes or until smooth.  The dough should be flexible and smooth.  It should seem easy to work with, not too sticky or too dry.  Adjust by adding additional flour or water as needed.  Wrap with plastic wrap and place in fridge until ready to use.

Assembly Instructions

Take a part of the dough and roll it out as thinly as possible

Cut out circles with a cookie cutter

Place a little bit of filling in the centre of each circle

Brush the edges of the circles with water (one side is enough)

Take the circles in your hand one by one and seal them tightly with another hand

cooking directions

Add 2 tablespoon of oil (i used coconut oil, but you can use any high heat oil: grapeseed/canola/ or olive) to a large, non-stick skillet.  Heat on medium until oil is hot.  Shake pan a bit so that the oil coats the bottom of the pan thoroughly.

Quickly and carefully arrange dumplings in the pan.  Allow to cook in skillet for 3-5 minutes or until bottoms are golden and crisp.

Carefully add 1/2 cup of water and quickly cover with a tightly fitted lid.

Reduce heat and simmer covered for 12 minutes.

Uncover and continue to simmer for 3-4 minutes or until all liquid has evaporated and the dumplings begin to dry out a bit.

Transfer to a platter and cool for a minute or two before serving with dipping sauce.

This recipe will yield 12-15 dumplings.  I ended up with lots more filling than dough, can be used to make more at a later time.

Dipping Sauce

mix the following ingredients and place in lovely sauce bowl:

2 tablespoon gluten free low sodium soy sauce

1 tablespoon roasted sesame oil

1 teaspoon substitute sugar

1 teaspoon red pepper flakes

1 tablespoon rice vinegar

Posted in cage-free, casein-free, gluten free, lactose free, recipes, refined sugar free, sugar free | 1 Comment