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Posts Tagged ‘Bob’s Red Mill’

A while ago, I used a package of Bob’s Red Mill GF Shortbread Mix.  See original post HERE.  This time, I used Bob’s Red Mill Gluten Free Vanilla Cake Mix to make Boston Cream Pie. 

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The mix:  Wheat Free, Gluten Free, Dairy Free. It is a blend of gluten free flours and starches to accommodate diet sensitivities.  The only items you need if you intend to use the mix for a simple sheet cake are 3 eggs, 1/2 cup vegetable oil, 1/2 cup of water, and a 1 lb 3 oz package of Bob’s Red Mill GF Cake Mix.  The instructions to bake the cake are the same as any box mix: Grease 2 9″ cake pans. In a large bowl, beat the eggs, add the mix, the oil, the water and beat for another minute.  Divide batter between the two pans and bake about 30 minutes.  2 Notes:  1.  The batter seemed stickier than my cake batter. 

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2.  The cakes did not brown as nicely as my standard cakes in the oven.

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When I recieved the package to try out, B.R.M sent a variety of recipes.  Since I’m a sucker for a new recipe, I tried the Boston Cream Pie.  The result was cake perfection.  The filling, boston cream, was divine!  The chocolate glaze topping would satisfy any chocoholic. 

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The custard filling: 

  • 1/4 cup granulate sugar
  • 1 TBS cornstarch
  • 1/8 tsp salt
  • 3/4 cup milk (you can use cow’s, soy, hemp, or nut) at room temp.
  • 2 egg yolks, at room temperature
  • 1 TBS buttery spread such as SmartBalance
  • 1 tsp vanilla extract

In medium saucepan, whisk the sugar, cornstarch, and salt. In a separate bowl, whisk the yolks and milk then add to the sugar.  Put the pan on medium-low  and cook – whisk constantly until it comes to a boil and thickens. Remove from heat. Put into a bowl, cover with plastic wrap-making sure it touches the surface of the pudding so a top doesn’t form, and chill 2 hours.

Chocolate Glaze

  • 1 3/4 cup powdered sugar
  • 2 TBS unsweetened cocoa powder
  • 1/8 tsp salt
  • 1/2 stick butter spread (or butter), melted
  • 1 tsp vanilla
  • 2 TBS water – or as needed

In a bowl, whisk the sugar, cocoa, salt to blend.  Stir in the butter and vanilla and mix until blended.  Add water if needed, 1 TBS at a time until it is a spreading consistency. 

Assembly:  Place one layer of cake on a platter and level if needed.  Add the chilled custard filling.  Top with next layer and spread on the chocolate glaze.  Refrigerate any leftovers.

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The result:  It was a very tasty cake.  It could use a sugar wash because it wasn’t as moist as my usual cakes.  The flavor was perfect. The crumb was perfect.  No one would know this cake was Gluten Free.  Bob’s Red Mill does it again!  APPLAUSE!

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DSC_0040The description on the package of the shortbread mix says…”Light and delicate, this Gluten Free Shortbread Cookie Mix is the go-to cookie mix for bakers looking to make the perfect shortbread cookie”.

It continues…”Sweet, but not overly rich, these cookies are delightful on their own, but can be spruced up with a few minor adaptations.”

I baked these with my parents in mind since they love a good shortbread biscuit with tea.  Since this was a Gluten Free mix, I was really interested in getting their feedback.

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 The description on the package was right on. Delicate, light, just enough sweetness, a perfect snack time cookie.

Very easy to make:

  • 1 pkg. (1 1/2 lb) of Bob’s Red Mill GF Shortbread Cookie Mix
  • 1 1/2 sticks of butter, softened
  • 1 large egg yolk
  • 2 TBS water

Beat the butter for 30 seconds. Add the egg yolk. Add the water. Add the mix in 3 stages.  The dough is super crumbly but it rolls out very easily between two sheets of wax paper. Easy cleanup.  Make your cut outs and bake 15 minutes at 375 F.  

If you know someone or if a member of your family must stay away from wheat gluten, look for this mix.  Delicious!

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Now I want to know what your favorite Gluten Free recipe is. I’ve seen so many out in the blogsphere and they all look fantastic.  So if you have a GF recipe for cookies, cakes, etc. that is easy and it’s one of your favorites, let me know.  I’d love to try it.

 

What’s MORE?….

It’s that GIANT COOKIE I promised. Here is the Graduation Cookie Tray with the Giant Cookie in the middle.

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A giant pizza cookie, cream cheese cut outs, sugar cookies, star brownies, brownie balls, chocolate chip, oatmeal raisin, carrot cake whoopie pies. Good Luck, Katelyn!

 

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What about “Creamed Spinach”.  Here is my version. Serves 4

  • 1/2 red bell pepper, chopped
  • 1 1 2/ bags of baby spinach
  • 3.5 oz Goat cheese
  • salt aDSC_0051nd pepper and garlic powder

Directions:  Put about 1 TBS olive oil in a pan. Heat on medium high and saute the pepper for 4 minutes. Add the spinach and let it cook down, about 2 minutes. Reduce heat to low, add goat cheese and let simmer 10 minutes letting the cheese melt. Add salt and pepper, garlic to taste. Keep warm until ready to serve.

A review of Saturday. 

Shane and I ran 6.6 miles through the Switchbacks at Valley View golf course. That was exciting because we met 2 dogs, off leash.  Shane was very friendly as were they and all went well.  I thought the Switchbacks would be teaming with horseflies because it was warmer and muggier this morning. It wasn’t that bad. A good run. 

As for the rest of the day, Dad and Ted played golf, Mum and I decorated the cookies, etc. for the graduation tray…

My Cookie Tray Helper.

My Cookie Tray Helper.

 

We played with the dogs, Mocha and Shane. Shopped…it was a very nice Saturday spent with Mum.

Looking forward to a more relaxed Sunday.

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What a storm last night! I woke up to the sound of rain falling in buckets.  My thoughts were “it can’t possibly rain like this when Shane and I go outside”.  Not sure what time the rain was falling so heavily but when I woke up to work out, it had subsided.  When Shane and I left the house, it wasn’t raining.  I took my hat just in case and by the time we got home, about 40 minutes later, it was raining again.  When Ted went out side, 5 minutes after our return home, it began chucking it down. 

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The workout:

  • Warm up:  About 35 minutes on Elliptical and Treadmill. I was watching “How To Boil Water” with Tyler Florence so when the commercials came on, I hopped on the treadmill. The TV is difficult to hear when you are running on the T/M.
  • Legs:  Squats 5 sets x 12 reps. Walking Lunges 4 sets x 10 -14 steps. Dead lifts 4 sets x 12 reps. Leg Press 3 x 12 reps and 1 x 20 reps. Seated Leg Curls 1 x 15 reps and 3 sets x 12 reps. Cable M/C Inner & Outer Thigh and Hip Extensions 4 sets x 10 reps.  Leg Extensions 4 sets x 12 reps. Calf Raises 4 sets x 25 reps.  Crunches 4 x 20 reps.

The breakfast:

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  • 6 green grapes
  • 1/2 orange
  • 1/3 cup Bob’s Red Mill5 Grain Cereal + Peach Apricot Honeybush Tea Bag + Cinnamon + Dried Cranberries.
  • VPXVanilla Protein Shake with FUZE.

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Reminder:  Giveaway page.  Leave a comment. What is your favorite color? What is your favorite flavor?  Let me know by clicking HERE and leaving the response in comments. You have until Friday!  Happy Tuesday!

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When I was checking out Lauren’s blog of  I’ll Eat You, this past Thursday for CEimB, she had posted the most wonderful adaptation of an Ellie Krieger recipe.  Lauren’s post was called “Cornmeal-Crusted Ratatouille and Goat Cheese Tart.  By the way her photo’s looked, I had to make this recipe.  The following is MY adaptation of Lauren’s recipe. I haven’t checked out the E.K. version yet.

A Ratatouille Tart in a Blue Corn Crust

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  • 2/3 cup Bob’s Red Mill Blue cornmeal
  • 1/3 cup All Purpose flour
  • 1/2 tsp salt
  • 2 TBS SmartBalance (butter substitute)
  • 1/2 TBS Italian Seasoning
  • 2 TBS EVOO
  • 2 TBS Soy milk

Mix the above as you would pastry to line a 9″ pie plate.  It will be a crumb that holds together so you can press it in and around the pie plate.  Bake in a 350 F oven for 10 minutes.  You may pre bake this and use when ready to add the following filling.

  • Approx. 2 – 3 TBS olive oil to coat the bottom of 2 foil lined baking pans
  • 3 Green onions, chopped
  • 1 small eggplant, peeled and sliced into thin rounds (about 1/8″)
  • 1 medium zucchini, washed and sliced into 1/8″ rounds
  • 2 vine ripe tomatoes, sliced
  • Salt and pepper to taste
  • 4 oz soft goat cheese
  • Asiago cheese to sprinkle on top

Preheat oven to 400 F. Line the pans with foil and coat with olive oil.  Place the chopped green onions on the bottom of each pan and lay the eggplant rounds on top of the onions in one pan and the zucchini and tomato on top of the onions in the other.  Drizzle with olive oil on top. Salt and Pepper and roast for 20 minutes. Let cool.

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Assembly:  Spread the goat cheese on the bottom of the tart /or dot it – over the blue corn meal crust.  Arrange the veggies any way you wish. I put a layer of eggplant, then zucchini, then 1/2 the tomatoes, and repeated.  Top with asiago cheese and bake for 30 minutes.

Fresh Corn Salad with a Twist

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This recipe was my adaptation of one prepared by Tyler Florence on How to Boil Water.  It was the hit of the night. So fresh tasting. 

  • Dressing: Put into the microwave for 1 minute 1 minced clove of garlic with a pinch of salt.
  • Blend the microwaved garlic with the juice of 1 large lime + 1 TBS lime juice + 1/4 tsp chili powder + 1/4 cup EVOO. Set aside.
  • The Salad:  In a saucepan, heat 1 TBS olive oil from the dressing above. 
  • 2 ears of fresh corn: cut the corn off the cob and add to the saucepan.
  • 1 Red bell pepper, chopped: add to the corn
  • 2 green onions, chopped: add to the corn mix.
  • Heat the mixture about 10 minutes on medium heat, until all is cooked
  • Add 1 15 oz can of black beans just to heat.
  • Slice 8 cherry tomatoes.
  • Slice around one avocado. Pull apart, remove pit and using a knife, slice vertical and horizontal to make cubes. Scoop out with a spoon.
  • 1/2 tsp cilantro
  • In a bowl, add the cooked corn-bean mix. Top with the tomato, avocado and cilantro. Add dressing and enjoy.

We barbecued some South Carolina shrimp to go with the other two menu items. 

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What a terrific meal for a Sunday evening.

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Last chance to enter the Giveaway!  Hurry – Hurry – Hurry!

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Ted really enjoys grilling.  I enjoy it when Ted grills.  The kitchen suffers a minimal amount of mess. 

Tonight we are enjoying 2 beautiful tuna steaks, sent up from South Carolina.

Grilled Citrus and Herb Tuna

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  • (2) 6 oz Tuna steaks, about 1 1/2 ” thick each
  • 1/4 cup olive oil
  • 1 TBS oregano
  • 1 TBS basil
  • Juice of 1/2 a lemon
  • 1 TBS lime juice
  • Zest of 1 orange
  • 2 cloves of garlic, cut in 1/2
  • 1 tsp salt

Mix all of the above (except Tuna steaks) and pour over tuna steaks to marinate for 1/2 hour to 1 hour*.

*Tuna is more dense and will handle the additional marinating time, better than a thin, delicate fish.

Heat grill to high heat and cook 4 to 5 minutes per side depending on how well you enjoy your tuna cooked. *See note.

We had our fish with mashed Kabosha Squash.  I simply added 1 tsp orange zest and 1/2 tsp lemon juice and lime juice. 1 TBS of Veggie Broth was added and the top was drizzled with olive oil when put in the oven to keep warm while the rest of the dinner was prepared.

*Note:  We made the mistake of cooking the tuna too long. It was dry and the squash was a little dry as well. I quickly made a sauce to help the dinner out a bit:  1/4 cup Veggie broth + 1/2 TBS lemon and 1/2 TBS lime juice, 1 tsp oregano and 1 tsp basil, salt and pepper.  Added a little olive oil after heating the previous mixture 1 1/2 minutes in the microwave.  It had some “tang” but it worked.

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Surprise! Surprise!   What a wonderful gift received from Bob’s Red Mill.   They sent 3 boxes of Gluten Free products.  GF Cornmeal, GF Corn Flour, and GF Corn Grits.  They have a new manufacturing facility which has allowed them to expand their gluten free product line.  The samples are complimentary.    We gave 2 of each to one of Teddy’s friends, Paul, who is doing a bang up job grooming our property.  He and his fiance’ just had a baby so he was so pleased to take these fine products home.

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I’d like to send one each of the three varieties to any one of you who might be interested in trying them.  Please simply leave a comment and, depending on how many responses, I will put numbers in a “hat” and send them free of charge to the lucky “number” that Ted draws.  The products came with recipe pages such as GF Cornbread, Corn Cakes, Lemon Poppyseed Layer Cake, Grilled Tomato Polenta with Gorgonzola,  Polenta Stuffed Peppers, Brazilian Corn Cookies, and Gluten Free Corn Pancakes.  Are you up for it?  Please leave a comment and pass the word along.  We will do a drawing on Monday, May 25th.

Have a great Wednesday night!

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A Healthy Start

It was a day off from work but not from a good workout.  I had the intention of going downstairs for a quick shoulder workout, then off on a run with Shane.  However… when looking at the outside temperature at 5:30 and it showing 30 deg., I thought “forget it”. 

Downstairs, a quick 2.25 mile run was completed then into a good shoulder and ab workout.  4 sets x 15 reps. all exercises.

  • Rear Delts with Ball Crunches
  • Upright Rows with leg lifts
  • Shoulder Presses with “V” ups
  • Front Raise with Ab crunches-cable machine
  • Lateral Raises with 12 lb medicine ball sit ups.

Shane and I then went out for a 3.3 mile run. It was beautiful! The sun was shining and it sure didn’t feel like 30 degrees.

Now for a nutritious breakfast…

A beautiful crisp, sweet braeburn apple

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A wondeful blueberry – Chocolate Shake (made with VPX protein)

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1/4 cup Bob’s Red Mill Steel Cut Gluten Free Oats made with cinnamon.  Sprinkled on top were

  • 1 TBS Cranberry Orange Tango Nutorious
  • 1 tsp dried blueberries
  • 1 TBS reduced fat coconut
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Now its off to do just a little Easter baking. Ted and I are going to investigate some new grills, some shrubs, and possibly hit some golf balls if the weather warms up enough. 

Tonight is a special night.  Teddy comes home!   Ted and Richard are going to meet him in Schenectady. As for me… young Sammy D is coming home and staying with us so he is my dinner date for the evening.

Have a great Friday

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Another healthy tip came my way this morning. This one was from RealAge and was focused on the benefits of Vitamin B12 and the brain.  This vitamin, among other things, helps prevent brain atrophy. Brain shrinkage can lead to Alzheimer’s.  We all think we’re way too young to be concerned about that, but not if you don’t live a healthy life style and eat right. At least we can do our best to try to prevent it.  Good sources of this vitamin are found in tuna, salmon, eggs, yogurt, cottages cheese, and nutritional yeast.  Check out the site reference above for the complete story.

It is GLORIOUS Friday!  What a nice day here in Upstate. It is calm, pretty warm for our neck of the woods (35 F and expected to reach 50 by noon), there is no wind and the roads are clear.  That will change according to the forecast, but we will enjoy it while we can.  In fact, … pause…I’m just opening my blinds at my desk.  Yes, I have 5 minutes before I have to write out some checks. Bummer. I think I just put a dark cloud over me with that thought.  Moving on…

I did work out today. Yes I did.  It was a 20 minute run on the treadmill (that is getting REAL boring – Get Me OUTSIDE ALREADY!).  35 minutes of shoulders. 42 minute jog with Shane.

Today I’m offering all the vital stats that go along with my food consumptions up until noon. After 12 PM, I cheat like mad and wouldn’t dare tell you about my Friday afternoon intake. You’d pass out. I’m allowed one afternoon… Come On?!!! 

Pre workout Shake: Smooth Banana. Cals=112. Prot=20g.Fat.=1g.Carb=1g

Breakfast:  Protein Shake. Bob’s Red Mill 5 Grain Hot Cereal, 1 (scant) TBS Naturally More PB, 1/2 a large grapefruit, 1 strawberry, a few raisins.

Calories = 470 Protein=35g Carbs = 62 Fat =12

5 Grain Hot Cereal

5 Grain Hot Cereal

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Mid Morning Snack:  That will be just under 1 cup FAGE 0% Greek Yogurt, a medium apple with a few raisins and 3 almonds.

Calories: 213. Prot=20g Carbs=33 Fat = .3

Lunch: Broccoli Slaw, Baby Spinach, 3 grape tomatoes, 1 large radish, 1/4 green, 1/4 red – bell peppers.  1 TBS Annies F/F Rasp. Dressing and 1 TBS Balsamic Vinegar. 1/2 Multi Grain Tortilla. 3 oz pkt. Starkist chunk lite tuna.

Calories: 275. Protein=24. 34 carbs. 5.4 fat.

According to CalorieKing, I have 1243 calories to consume after lunch. 20 grams of Protein.  32g carbohydrates to go.  36 g Fat and 1 g of Fiber. 

I will not meet my calorie limit (that’s for sure!). I will probably meet the carbs. Definitely get the protein in. I usually don’t meet my fat requirement so I take EFA’s to catch that up. As for my fiber – I ALWAYS exceed my fiber because I love vegetables. Not a bad thing.

There you have it. The vitals.  Do you monitor your food intake?  Apparently it’s a great way to prevent over eating.  However, if you are really strict with your diet, you need to designate a day when you treat your self because one day per week will curb the bad cravings and, well…..you deserve it.

Have a super Friday!

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