Milestones

I sure do love milestones.  This one is my 6 month mark.  I can barely explain how great it feels to say that.  6 months into my life.  The one that matters, not the sick one.  The awesome one.  I only have one question.  Can you imagine how excited and happy I will be at my one year mark.  Well now I'm halfway there, and it will only get easier.  Much, much easier.  

Wow, I spent a whole paragraph talking about 6 months and I didn't even say what it was for.  Can you tell I'm excited?  In case you were wondering, this is 6 *whole* months gluten free, as a wonderful healthy (I'm getting there...) amazing Celiac.

I think that I will celebrate, even internally, every month gluten free as it is a triumph and a wonderful step.  If you were to read about how I felt 6 months ago compared to how I feel now, you would be happy too.  Maybe you are, I hope so, because this rocks.  So much.

xoxo

A Very Happy Lauren

Daring Bakers: Macadamia Gateau with Praline Buttercream

Ok, so my second challenge.  It went amazingly.  So much better than my first one.  If it didn't take 6 hours just to set after you've made all the parts and put it all together, I would definitely make it all the time.  Yup.  A regular basis.  Oh, if only...

 

Anyways, this month's lovely challenge was hosted by Chris of Mele Cotte.  It was originally called Filbert Gateau With Praline Buttercream, made with hazelnuts for both the Cake (gateau) and the Praline, but instead, I used Macadamia Nuts for both.  The cake was to die

 for.  Yup.

  

So here is my cake in Pictures.

Just out of the oven.

Cooling on the rack.

Cut into three layers with the use of my trusty thread.

Sugar becoming caramel. 

Caramel into Praline.

Praline + Buttercream = Praline Buttercream.

Cake + Buttercream

Cake + Buttercream + Whipped Cream + Cake + Buttercream +Whipped Cream + Cake.

With Raspberry Glaze on top.

Stirring up the Ganache.

Ganache over Raspberry Preserves over Cake and it's layers.

Oh, but we're not done yet.  Oh no.

Yum.

Ooo.

Ahh.

All Done.  Let me eat.  Now. =D.

 

So I'm guessing you would like the recipe.  Well, here it is, in it's ginormous entirety.

  

...

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Macadamia Genoise
1 recipe sugar syrup
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Raspberry Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons nuts, toasted and coarsely chopped (if you want)

Macadamia Genoise

1 ½ cups macadamia nuts

2/3 cup minus 1 tsp Bette Hagman's Flour Mix (6 parts rice flour, 2 parts potato starch, 1 part tapioca starch)

1 tsp xanthan gum
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 - 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees.  Grease and flour a 10” X 2” inch round cake pan. 

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds.  Then, pulse the mixture about 10 times to get a fine, powdery mixture.  You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process.  Set aside. 

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar.  It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step.  When finished, the mixture should be ribbony.  Blend in the vanilla and grated lemon rind.  Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so.  Continue to beat for another ½ minute.  
Add the yolk mixture to the whites and whisk for 1 minute. 

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.*  Put the nut meal in a mesh strainer (or use your hand - working quickly) and sprinkle it in about 2 tablespoons at a time - folding it carefully for about 40 folds.   Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter.  Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds. 

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon.  **If collected butter remains at the bottom of the bowl, do not add it to the batter!  It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan.  Remove from oven and allow to stand for 5 minutes.  Invert onto a cake rack sprayed with nonstick coating, removing the pan.  Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake - split into 3 layers

1 cup water
¼ cup sugar

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat. Cool slightly before using on the cake.  *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream 
1/3 cup praline paste

Blend ½ cup buttercream into the paste, then add to the remaining buttercream.  Whip briefly on med-low speed to combine. 

 
Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved.  The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue - about 5-7 minutes. *Do not overbeat*. Set aside. 

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute.  Add the vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Wait! My  buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together. 

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl- making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed  butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Macadamia Nuts
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter. 

Put the sugar in a heavy 10-inch skillet.  Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals.  If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides.  Cook until the mixture starts to bubble.  **Remember - extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor.  Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place.  Do not refrigerate.

Raspberry Glaze
Good for one 10-inch cake

2/3 cup thick raspberry preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm.  If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake 

**Ganache can take on many forms.  While warm - great fudge sauce.  While cool or lukewarm - semisweet glaze. Slightly chilled - can be whipped into a filling/frosting. Cold & solid - the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate - NOT LINDT! (it has barley malt!!)
6 oz. (¾ cup) heavy cream
1 tbsp. light corn syrup
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Measure the vanilla and put it aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped.  Transfer into a medium sized bowl and set aside. 

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil.  Once to the gently boil, immediately and carefully pour over the chocolate.  Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake.  Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream.  Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake.  Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream. 

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake.  Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes. 

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely.  Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings.  Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center.  Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance.  The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”.  Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, use the leftover buttercream in a design on the top of the cake.

Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

...

Yum,

 

Eat this cake.

 

xoxo

Lauren

 

Go Eat it.  You know you want to.  Yup.  You do.

Annie's Mac & Cheese

So I used to (a long time ago) love Kraft Dinner. Then the whole flourescent orange-ness of it kind of grossed me out. However, when I saw Annie's Rice Pasta & Cheddar, I was excited. And it was good. The only problem is that I can never find it... but thats another story.

photo via here.

What it's like:

It's a good mac and cheese. It has a nice cheese flavour.

Why I eat it:

It's super simple to make. I like it, and one box makes just enough for my growing body. The only problem is that it sometimes there is more pasta in the box than other times. But, besides that, it is wonderful.

Other Stuff:

According to the website, it is vegetarian, has no trans fats (0 grams), and is a good source of Vitamin B6.

All in all, a good quick meal. I barely remembered to take a picture of it before it was all gone.

xoxo

Lauren

[Edit: I bought this product, it was not sent to me nor was I asked to review it for any sort of compensation.]

Be Right Back.

I promise I will.  There will be a few posts here and there.  Between the few I've got scheduled and the tons of concepts I'll bring back it will all be good.  I'll be at my friends cabin, then here, then to visit extended family, then back.  I know it will take awhile, but hey, since when was I the only Gluten Free Teen (with a bit of fashion and books and reviews thrown in) Blogger?   Maybe I am, maybe not...  Well, whichever part you come from, I appreciate.  With that said, all you have to do is look to the right.  There are a list of GF bloggers.  You read their blogs.  Don't be afraid.  I'm not disappearing, just going on vacation.  And I promise that every once in awhile, you'll get a little bit of my blog.

Oh, and also coming up is the Daring Bakers Challenge.  So you can look at all of those one type of food.  

Also, some more Go Ahead Honey, It's Gluten Free submissions should be popping up.  in case you were wondering, they are due July 31st.

Fashion.  How about you go to Style.com, or Fashionation.  

Books.  If you are younger, go read 13 Little Blue Envelopes, by Maureen Johnson.  If you aren't younger, go read Love Walked In.  Then read Belong To Me.  Both by Marisa de los Santos.

Random.  Through iTunes, you can listen to radio stations from different countries.  Why not try it?  You go to the radio part on the sidebar, then find one.  Try an international one.  It can give you a different perspective, and you'll probably hear some new music, some that you may would not have heard if you don't do it.

Last.  Don't get mad if you comment and it doesn't appear for a few days.  I don't know how much, if any, internet access I will have.  Don't get mad.  I will be back.  I will not forget about you guys.  You mean so much.  You really do.

xoxo

Lauren

Go Ahead Honey, It's Gluten Free - Uncooking - No Bake Mini Cheesecakes

Cheesecake.  It's always held a certain allure.  I personally love it.  And I love this recipe.  It is incredibly simple, and best of all, you don't have to bake it.  So easy!  For that reason, I am submitting this recipe to this month's Go Ahead Honey, It's Gluten Free Event.  This month's theme was uncooking.  So no heat allowed.  This was perfect.  Oh, and the event is being hosted by Cheryl of Gluten Free Goodness.  Oh, and it's also a check on my list.

No Bake Bite Sized Cheesecakes

Ingredients

12 or so GF Cookies.  They said vanilla wafers.  I used animal cookies.

8 ounces/250 grams cream cheese, at room temperature.

1/2 cup sugar

2 tbsp sour cream

2 tsp lemon juice

Some fruit if you want it on top.

Steps

1. Pulse the cookies in a food processor until you have crumbs.  Line the cups of two mini muffin tins with a layer of cookie crumbs.

2. In a bowl, with your hand mixer, beat the  cream cheese and sugar until smooth.  Add the sour cream, beating some more.  Last, add the lemon juice and beat until blended.

3. Spoon/pipe the filling into the cups.  Refridgerate for 2-4 hours or until set.

4. Before serving, if you want, top each cheesecake with a cherry, strawberry, type of fruit.

If it matters, mine don't look amazing due to the fact that the mini muffin liners, which are pretty essential were out at my grocery store.  All they had were medium sized liners, so I did what I could...

Oh and there were only 3 left (of about 21) after dinner, and 24 hours later, none remain in this house.  Also, red firetruck only had one.  They were amazing.  And that's the end of the story.

Yeah, yum.

xoxo

Lauren

Iced Tea

Today, for the first time ever, I made Iced Tea.  I drink it all the time, but never had I made it.  On top of that, I made up the recipe as I went along.  I only ever make up recipes while making them when I make drinks (usually juice based, with a bit of pop) and when I make salads. 

 

Anyways, I made this vague recipe for iced tea.  But I would highly recommend that you make your own, as it is a nice way to play with flavours.  (And if you don't like it, it's only water, and you can reuse the teabags.)

 

 

Vanilla Rooibos Iced Tea

Ingredients

Vanilla Rooibos Tea Bags

A Lot of Water - Boiled, and not

Brown Sugar

Vanilla Extract

Lemon Juice

Ice

 

Steps

1. In a large heat-proof container, pour boiling water over the tea bags.  Stir, and let the flavours infuse for a few minutes.  When that's done, get out a jug, to make the iced tea in.  Put in your preferred amount of Sugar.  I put in a few scoops.  Then remove the tea bags from the first container.

2. Pour the hot water over the brown sugar (in the jug), and stir to incorporate.  Then put in some ice cubes to cool it down a bit.  Have a taste.  Make sure you put the right amount of sugar in.  Then fill the rest of the jug up with cold water.  Put into the fridge.

3. A little while later, remove the jug from the fridge, and add in a splash of lemon juice to give the flavour more dimensions, and put in a bit of vanilla extract to enhance the vanilla flavour.  Stir well, taste it to be sure the flavours are to your liking, and return jug to fridge.

4. Once chilled, pour into glasses (over ice if you want), and serve.  Add a lemon wedge if you want, to make the glasses pretty.

 

So, my first recipe, and I didn't even give measurements.  Oh well.  Anyways, enjoy!

 

xoxo

Lauren 

Zucchini Bread

So the first check on my list. It's so nice to say that. Mind you, I will be on vacation for awhile, and without the opportunity to check off any more, but still...

Zucchini Bread

Ingredients

2/3 cup brown rice flour

2/3 cup sweet rice flour

1/2 cup potato starch

3 1/2 tbsp tapioca starch

1 tsp baking soda

1/2 tsp xanthan gum

1/8 tsp salt

1 stick butter (1/2 cup)

1 cup sugar

2 eggs

1 1/4 cup grated zucchini

2/3 cup chopped walnuts

Steps

1. Preheat oven to 350 degrees F. Lightly grease a 9 by 5 loaf pan. Dust with rice flour. Mix together flours, potato starch, tapioca starch, baking soda, xanthan gum, and salt. Set aside.

Cream butter until white. Add the sugar and mix until fluffy. Add the eggs and briefly beat until well mixed.

2. Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts. Pour the batter into the pan. Bake 1 hour.

Ok, so besides baking it for an hour, this is a really simple recipe. I will definitely make it again. And if you wanted to, you could make up a mix for the dry ingredients ahead of time, and just do the rest of the steps, it would be a really simple thing to throw together at the last minute (as long as you have an hour or so to let it cook).

Anyways, I hope you all had a great weekend,

xoxo

Lauren

[Update: This post is linked to Slightly Indulgent Mondays]

Guess What?

Celiac Teen is 3 months old.  Mhmm.  I can barely believe it.  I know that time flies, and it makes sense, but still...

So I am 3 months in to blogging.  5 months and a bit into Celiac.  And only a teenager.  Well, at least I found out early.  I believe I saved myself a whole ton of stomach (or rather small intestine) aches/damage.  Oh, and there is my Thyroid.  Incase you didn't know, I have hypothyroidism.  But it's easy, all I do is take a tiny 1/2 pill each day.  So simple.  Except that I have to have it at the same time each day.  But thats not bad at all.  

I believe that I have had a thyroid issue for about a year.  Did I mention that time flies??  Oh, and that we thought that that was the solution to all of my health issues.  hehe.  Now, I know much better.  And I am so ready to go to my friends cabin for *almost* a week.  And her grandpa has Celiac, so it's not an issue.  Yay! =D

xoxo

Lauren (with a tad bit of sunstroke - Yay!)

My List

Today I decided to make a list.  A nice big list of food I would like to make.  Gluten free.  Some will be challenges.  Others will be exciting.  Some will be worth it.  Some may take a few tries.  Any way, I have a list.  Or at least I've started one.  And if you have any amazing recipes for these just leave a comment below.  Also leave a comment if you have any suggestions for other things I may want to try.

So here, in no particular order is my list (but I will number it just to make it easier):

1. Baguettes

2.
Zucchini Bread
- Complete

3. Gingerbread

4. Blondies

5. Snickerdoodles

6. Chocolate Mousse

7. Souffle

8. Creme Brulee

9. Pineapple Upside Down Cake

10. Angel Food Cake

11.
Cheesecake
- Complete

12.
Flourless Chocolate Cake
 - Complete

13. Apple Pie

14. A (I haven't decided what type yet) Cream Pie

15.
Pizza
- Complete

16. Crepes

17. Quiche

18. Truffles

19. Nanaimo Bars

20. Oatmeal Cookies (or a similar thing...)

21. Ice Cream Bars

22. Lemon Meringue Pie

23. Bagels

Oh, and all these things will be from scratch.  Yes.  Thats what makes it challenging, at least for some parts.

So, leave a comment, and tell me what you think.  Or anything I should know.

xoxo

Lauren

PS - My list was inspired by this list!

Fashion Find: Viktor & Rolf Fall 2008 Ready To Wear Part 2

As I said yesterday, No was a very important word in Viktor & Rolf's Fall 2008 Ready to Wear collection. Another word (or sentence) was Dream On. I found it interesting that even when they weren't saying no, they put the word on, in a way keeping no there, but in reverse.

Sometimes, they opted to keep the On more subtle, as illustrated in this trench, which clearly highlights the word Dream.

photos via here

This is such a beautiful collection. And it makes you think. Perfect combination.

xoxo

Lauren

Fashion Find: Viktor & Rolf Fall 2008 Ready To Wear

No.  That one word was a very important element of Viktor & Rolf's Fall 2008 Ready to Wear collection.  Unlike normal, I first saw this collection on an iTunes podcast of the Runway Show.  Then I was reminded of it from an article on Fashionation, featuring Naomi Campbell's latest spread for V Magazine.  As always though, I got the runway photos from Style.com. 

This collection was meant to be very activist appropriate.  The bold words that literally jump out at you.  The deconstructed elements.  The staples holding everything together.  Even the boots, and the glam rock-esque makeup (that is better illustrated in other photos).

 

What better way to send a message than put it right out there?

 

This collection is beautiful, but also thoughtful and powerful. 

Enjoy,

xoxo

Lauren

Pie Crust #2

I know that my first recipe post was a pie crust, but I find that one good for single crust pies, not double crust ones, as it didn't stay together as well.  This crust, however is really wonderful, as unless you fold it, it stays together really well.  Just don't freeze it on a sheet, that's bad.  Anyways... here goes.

 

Jackie's Wheat Free Pie Crust 

from the book pie pie pie - makes enough for one 9 inch single crust pie.  To make a two crust pie, double the ingredients.

 

Ingredients

1 cup brown rice flour

1/2 cup potato starch flour

1/2 cup corn starch

Pinch of salt

1 tbsp sugar

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2 inch cubes

1 egg, chilled

A few drops of cold water, if needed

 

Steps

In a food processor fitted with the steel blade, combine the rice flour, potato starch, cornstarch, salt, and sugar.  Process for a moment to mix the ingredients evenly.  Add the butter, and process in rapid on-off pulses until the mixture resembles fine meal.  With the motor running, add the egg through the feed tube, and process just until the dough barely holds together in a ball.  If the dough seems dry, add a few drops of water.  Dust your work surface with brown rice flour and scrape the dough through it.  Push and pat into a cake about 4 inches across.  (Then the book suggests to put the dough in the fridge for an hour.  I would not recommend this unless you have a very hot kitchen, as the dough becomes way to stiff to roll out, at least for me.  I would put it in the fridge for 20, maybe 30 minutes)

Place the dough between 2 sheets of plastic wrap and roll it into a circle about 12 inches in diameter.  Rotate the dough and turn it over occasionally to get an even thickness, and to try to keep the shape as round as possible.  Peel off the top sheet of plastic wrap and flip the dough into a 9 inch pie plate, so that the plastic wrap is up.  Peel off the second sheet of plastic wrap.  Press and pat the dough evenly into the pan.  If it tears, push it back together, and use trimmings from the edge to patch any holes.  Trim and flute the edges.  Then, ONLY if you are making a single crust pie, place in the freezer for 10 to 15 minutes.

For a fully baked pie shell:  

Preheat the oven to 425 degrees F.  Make the pie crust as specified above, but before putting into the freezer, prick the dough all over the bottom and sides with a fork (to prevent air bubbles).  Prick it about 100 to 120 times.  

So the dough will hold it's shape, press a 12 inch square of heavy duty foil snugly into the pie shell, over the bottom and sides of the dough.  Bake for about 8 minutes, until the edges of the dough are beginning to look dry but not browned.  If they still look wet, bake the shell a few minutes longer.  Then remove the foil and bake for 6 to 10 minutes more.  Check a few minutes after you remove the foil, and if the dough is puffed in the centre, prick it with a fork to deflate.  The shell is done when it is light brown and looks dry all over.  It is fragile now, but will become crisp as it cools.  It also doesn't matter if it has shrunk a little bit.  Let the shell fully cool, then fill as directed in the recipe.

For an unbaked pie shell:

Follow the directions of the recipe.

Enjoy this crust, as it is very versatile, and somewhat reminds me of a wheat flour crust.  Very good, and of course, gluten free!

xoxo

Lauren

Book Review: The Thirteenth Tale

The other day I finished The Thirteenth Tale. Now let me tell you, this is a very different book than the ones I've been reviewing (and reading). The last ones have been all Teen/YA books. This one just used to be. It's not a difficult book to read, but it is harder than the ones I have reviewed thus far. The story is great, and writing is wonderful, I just found that I had to be really focused on this book, and more than once I had to read over sections a few times. Don't get me wrong, this book is great. And on with the review...

The Thirteenth Tale by Diane Setterfield Canada USA

photo via here.

Summary

A twofold story, about an amateur biographer requested to write a biography on an infamous author, who for once promises to tell the truth, not a story. The book has two stories, one is the story of Vida Winter's life before she started writing, and the second is about the biographer, Margaret Lea, and what happens in between when she is listening to and writing Miss Winter's biography.

What I thought

Besides the fact that I occasionally had to re-read a few parts, I couldn't put the book down. There was always something more to know. At least it was still there in the morning, or else I would have read all through the night.

Note: Very Good...

Enjoy this book,

xoxo

Lauren

My Own

Wow, did I mention that I'm sorry? I guess not. I really don't like that I am flaking out on this. I keep ignoring my blog. That, and constantly finding reasons not to write. I have to check my email (for the 10th time this hour). I have to check Google Reader to see if anyone else (not me of course) has posted on their blog. I have to go on the Daring Bakers Forum. Remind myself about the challenge. I have to contact my friends (but not in person, goodness no, that would be way too much to do). I have to... bake a pie, yes, that could give me a great excuse. I have to... I have to... Umm... Any Ideas???

Ok, so as I was trying to say, before my excuses started to bubble, I (at least) don't think that I am keeping my blog the way I wanted to. My goal was miss (up to) 5 days worth a month. I could double up. That would be fine. If I include this post, I have 7 post this month. That's 7 out of 12. I've already missed 5 days. Ahh... And I'm going away sometime this month. Yeah. Oh Boy.

By the way, in a housekeeping manner, I know that my blog is kind of all over the place. I am not (just) a cooking blog. I am not (just) a fashion blog. I am not (just) a book blog. The only thing that I am for sure, is a gluten free blog. Oh, and I also sometimes do posts like this one, kind of about my life, kind of not. I'm sorry if this isn't (it definitely isn't) the most organized or specific blog. But that is my point. At first, I wanted something to talk about celiac and my life to the world. Now I have that. I get to talk about whatever I want to. I get to show a bit of myself, without showing me. Blogs are really cool things, in that you don't have to be able to see someone to know who they are or what they are about.

Anyways, I hope that you aren't bothered by my sometimes random, not always Celiac/Health-related posts. But I cannot say that I am sorry. For this is one thing that I know is mine and (for as long as I want it) always will be. You should all know that I absolutely adore every comment that I receive.

Thank you,

xoxo
Lauren

Blueberry Pie

Mhmm... Yesterday I made a lovely blueberry pie.  The filling was incredibly simple to make.  The only time consuming part was the crust, which I didn't find to be all that difficult, it just took some time.  Anyways, I will post the recipe for that particular pie crust after this (and I actually will).  So, without further adieu, here is some blueberry pie. (yeah, I played with this picture.  Hope it's not too bad, it was blurry to start with, so yeah...)

Blueberry Pie 

from the book pie pie pie 

Ingredients

1 recipe of GF pie dough for a 9 inch, 2 crust pie

1 cup sugar

2 tbsp cornstarch

1/4 tsp salt

6 cups blueberries (or blackberries or boysenberries)

2 tbsp unsalted butter, cut into small pieces

Steps

1.  Preheat the oven to 425 degrees F.  Roll out half the dough, for the bottom crust and fit it into a 9 inch pie plate.  Roll out the remaining dough for the top crust and set aside on a sheet

 of waxed paper.  Refrigerate both, with the top crust on a baking sheet.

 

2.  In a large bowl, stir together the sugar, cornstarch, and salt.  Add the berries (make sure they have no stems on them!), and toss to coat them evenly.  Pile the mixture in the dough-lined pie plate, moulding the fruit slightly in the centre, then scatter the butter over the filling.  Cover with the top crust, then trim and flute the edges (if your plate allows it).  With the point of a sharp knife, cut a few vents in the top to let the heat escape.

3.  Bake for 25 minutes, then reduce heat to 350 degrees F.  Bake for about 35 minutes longer, or until the juices are bubbling and the crust is browned.

4. Serve warm or at room temperature.  Just eat it.  Dig right in.  Yum.

 

Yes.  A very very good blueberry pie.  Too bad red firetruck doesn't like blueberries, cause now, I have to eat more.  Oh no!!  At least it's blueberries, those antioxidants give it some health points, right?  I think so.  

 

Enjoy, right now.

 

xoxo

Lauren

 

bytheway - I can *almost* guarantee that your pie will look better than mine, as following the wrong instructions, I froze the top crust, causing it to completely mess up, and crack all over.  DO NOT freeze the top, or, really the bottom, especially if you want to use it right away.  Waiting for it to thaw isn't fun.

Oops

I'm sorry.  I am trying to be a relatively good blogger, but recently that has gone by the wayside.  I had hoped that summer would be a lot better, not only for this blog, but for me.  Then I inadvertently ate some gluten.  I never thought that having like 5 fries that were cooked in the same oil as onion rings could have such a huge effect on me.  I know it sounds like that whole "I'm a teenager, so I'm invincible" speech, but after all of my health stuff, I don't believe in that one bit.  I just thought that the more time that you spent not eating gluten, the worse the reaction will be when you have the tiniest amount.  I thought that that would be awhile from now.  And that scares me to know that when this little tiny mistake happens again, that I am in trouble.  Maybe it will be a year from now, maybe a week from now.  I don't know.  I just don't want it to happen.  The thing that scares me the most is knowing that it will.  I am only in my teens.  I still have my twenties, thirties, forties, and so on.  That is a lot of years.  A lot of mistakes.  A lot of pain.  I'm just glad that it's not constant.  That I am thankful for.  I just need to be better.  And I want to stay that way for a very long time.  (Right now I'm thinking one slip up every 10 or so years.  Yeah that would be nice... if only...)

Anyways, I hope that all of your summers are going better than mine,

xoxo

Lauren

Gluten Free Virtual BBQ

Kate from Gluten Free Gobsmacked created this new concept.  A virtual BBQ.  Now, what is that?  Well, Kate basically wanted each letter if the alphabet to be used up, and you make something that you would bring to a BBQ at a friends house.  I may be crazy, but I chose the letter Q.  Well, maybe I'm not that crazy... Quinoa anyone?  With that said, I made a Quinoa Side Dish.

Quinoa Side Dish

Ingredients

1 tbsp butter

1 cup uncooked quinoa

2 cups vegetable broth

2 teaspoons minced (or chopped) garlic

1 tbsp chopped fresh parsley (more if you want)

1/4 tsp dried thyme

Dash of Salt

Dash of lemon juice (if you want)

Steps

1.  Melt butter in a saucepan over medium heat.  Add the quinoa, and toast, stirring occasionally, until lightly browned (about 5 minutes).  Stir in broth, and garlic, and bring to a boil.  Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.

2.  In a bowl, toss quinoa together with parsley, thyme, and salt.  Sprinkle with lemon juice and serve.

3.  If the quinoa is too watery for your liking, put the quinoa back into the saucepan, and over medium heat, heat the quinoa until it has reached your desired consistency.

Yum!!  A very good dish.  By the way, the above recipe makes enough for 4 people, so if there are a lot of you, it's a good idea to double it, or make it twice.

Enjoy this, and the rest of the Virtual BBQ entries.

xoxo

Lauren

Crash

Wow.  I feel so bad (in many ways).  Who would have thought that when I was at school for many hours a day, and had to study and do homework, that I would be more consistent than when I have no school, and a pretty much blank day.  I don't get it.

Anyways, yesterday I crashed.  I think that I ate a tad bit of gluten the day before.  I took a few of my brother's fries, before realizing that the place he got them from also served onion rings.  Yeah.  At least they were good fries.  The end result was real bad though.  I had a horrid headache (much worse than the ones I get regularly), and my stomach was just as bad.  Yuck.  I could barely stand up, and I was dizzy.  At least once I ate my dinner, it got a little less painful.  Anyways, today I am hoping to just get back to normal and maybe hang out with some friends.

xoxo

Lauren   

Adopt A Gluten Free Blogger: GF Mommy

This month, I decided to try a whole ton of new things, blog related. One of them, is Sea's Adopt a Gluten Free Blogger event, this month hosted by Sea herself. I figure, why not? It is summer, so I have more than a little bit of spare time on my hands. Anyways, for this event, this month, I adopted Gluten Free Mommy.Ever from the start of my gluten free adventure, I have loved to read Natalie, the Gluten Free Mommy's blog. She lets you know a bit about her life, then provides us with an amazing recipe. So far, I have only made a few of her recipes, but they have all turned out wonderfully! When she's not giving us recipes, she does the Gluten Free Menu Swap, often hosting it herself!

One of Natalie's recipes that I made recently was her un-Birthday Cupcakes. They were amazing. Dad & my brother each had 3 for dessert the first night. Good thing the recipe made about 18-20, other wise they would have been gone after one meal. Topped with my staple icing recipe (the one on the back of the Roger's Icing Sugar bag), these were perfect little chocolate cupcakes. Devil's Food to be more precise. Yum. That's the best way to describe them.

Yeah, they were good, really good. Mmmm... Natalie always makes really great recipes, I just need to try some more!!

Enjoy this, and all of the other adoptions,

xoxo
Lauren

Happy Canada Day!

So Yesterday used to technically be called Dominion Day (as in the day Canada became a dominion), but since the 1950's, it's been called Canada Day (as Canada is now called 'Canada', not the 'Dominion of Canada').  Pretty much because it's our birthday.  This year, Canada officially turns 141.  No, we're not a very old country, but by no stretch of the imagination are we a young country, after all, no one that was born or alive during that time is around today.  And no one could be (unless their body is preserved or something).    

 

With that said, last night we had a really nice dinner which included, as red firetruck calls them "Potato skin bruschetta with walnuts and cheese" and citrus glazed ribs.  Then, for dessert, I made Red Velvet Cupcakes with Brown Sugar Cream Cheese Icing, modified to be gluten free of course.

 

Anyways, I thought that since this is Canada Day, and I happened to find this list of our (Canada's) 100 favourite things, here are the top 10!

 

10. Tim Horton's - from Tea to Coffee to a whole ton of things I can't eat (Douhgnuts, Timbits, Cake, Cookies, etc...)

 

9. Canadian Rocky Mountains - It explains itself.  Beautiful views, winter, summer, *almost* untouched, just beautiful.

  

8. Fresh Water - Lakes, Rivers, Streams, Ponds, Drinking Water... What more do you need?

 

7. Hockey - From watching "Hockey Night in Canada" on CBC, to playing it at the local rink, it's an essential part of Canadian culture... Sadly, we only have six (awesome!!) teams in the NHL.

 

6. Health Care - This one might have saved my life, literally.  Free health care by good professionals is huge.  (I really feel sorry for those that don't have this, it is truly wonderful)

 

5. Freedom - Speech, Religion, Peaceful Assembly, Association, Press.  We have so many wonderful freedoms.  They allow us to be who we are.

 

4. Seasons - Canada has 4 distinct seasons.  They change.  The weather can jump around when it wants to, and as they say give us something to talk about.

 

3. Character (the Canadian one) - We are friendly, kind, warm, polite, generous, forgiving, caring, humble, honest, curious, open-minded, forgiving... did I miss anything??

 

2.  Our Landscape - Oh so diverse.  Green, red, brown, any colour you wish.  Oceans, mountains, hills, all of it!

 

1. Multiculturalism - We are such a diverse country, this list called us a patchwork quilt, which is completely true.  You look somewhere else, and you have a whole new landscape/culture/food, everything.  We are not one ethnicity, we do not have one landscape, we change from street to street, town to town, city to city, province to province, but we are still Canada, and that in itself is enough.

Yeah, so Canada is pretty great.

xoxo

Lauren