Blog Archives

S'mores

8/20/2015

Do you think S'mores are for camp fires only? Think again. S'mores are for anytime that you desire. Thanks to Schar, the gluten and wheat free community can now enjoy S'mores. The best thing about my S"more is that they were made indoors, in the oven on a cookie sheet. This is an excellent Autumn back to school snack. It is also great as a snack for slumber parties. Remember S'mores are for adults too!

Here the link to my tutorial video: https://www.youtube.com/watch?v=Zv7t7w7DqXY

I hope you enjoy!
XOXOXOX
Dawn

0 Comments

Cheerios Are Gluten Free

8/11/2015

0 Comments

I was amazed and pleased to find Cheerios are gluten free and in my local food store! Cherrios are more than a breakfast cereal. You can mix them with raisins, dried fruits and create a tasty lunch box snack. Having a party, make Cheerios squares by combining butter (or a vegan spread) with marshmellows and Cherrios. Of course you can eat them as cereal. In the winter, try Cherrios with warm rice or almond milk. I tried this cereal straight from the box, without any milk or sugar. I can honestly say that I like this cereal. I think children and adults will both enjoy this cereal.

XOXOXOX
Dawn

0 Comments

Key Lime Squares

8/10/2015

0 Comments

1 ½ cups of finely ground graham cracker crumbs ( I used Schar Honey Grahams)

1/3 cup sugar (for crust)

1/3 cup sugar (for whipped cream)

1 teaspoon vanilla

8 tablespoons unsalted melted butter (5 tablespoons for the crust 3 for the pan)

4 egg yolks

2 teaspoons finely grated lime zest

1 cup fresh Key lime or lime juice

1 can sweetened condensed milk

1 pint cup heavy cream

Key limes, thinly sliced into half-moons

Prep Work:

Add 1 ½ tablespoons of the melted butter to the bottom of your pan. Cover your pan with parchment paper. Add the remaining 1 ½ tablespoons of melted butter to pan on top of the parchment paper. Set aside.

Preheat oven to 350 degrees.

Ground the Honey Grahams until finely ground. Mix the graham cracker crumbs, sugar, and butter in a small bowl.

Add to the pan and press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 – 15 minutes. Let cool completely on a wire rack.

Prepare the filling. Place 4 egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment.

Mix on high speed until very thick. This should take about 5 minutes. Reduce speed to medium. Add condensed milk in a slowly while mixing. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.

Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).

Place cream in a bowl (add sugar to taste) and 1 teaspoon of vanilla extract. Use the electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Refrigerate until ready to use.

Garnish bars with whipped cream and a slice of lime.

Here is the link to my video tutorial: http://youtu.be/l4-czGpR1nk

XOXOXOX

Dawn

0 Comments

Swiss Chard

8/6/2015

0 Comments

In addition to the beautiful color of its stems, Swiss chard is loaded with nutrients. Swiss chard has vitamins K, A, and C. It is also contains magnesium, potassium, iron, and fiber. The thick stalks are red, white, yellow, or green. All have a mildly bitter taste. Swiss chard will make any dish visually pleasing with its colorful stems. Try Swiss chard in a salad, sautéed as a side dish or as a vegetable in your favorite soup.

XOXOXOX
Dawn

0 Comments

13 Years Gluten Free - Celebrate With Me!

8/5/2015

0 Comments

August marks the 13th anniversary of my diagnosis of Celiac Disease! This diagnosis was the best thing that ever happened to me. I have been blogging and creating videos for almost one year. I am certain that all of my gluten free and custom eating babies know that I love to cook and bake. I also love to eat sweet treats. In 2002 it was extremely difficult for me to give up birthday cake. My sister Tonda, always make a big deal about my birthday. When I started my gluten free journey birthdays and other celebrations that revolved around food seemed to loose their charm. I could not find any sweet treats that actually had a good (or okay) taste.

We have come a long way custom eating babies! The cake pictures in this blog post are from my nephew's birthday (2014) . I baked Darren a four tier cake with alternating layers of raspberry and chocolate with a raspberry buttercream and chocolate ganache frosting. This cake looked wonderful and had a great taste. My nephew does not have Celiac Disease or any custom eating needs. Eating a gluten free cake on his birthday was a sign of support and dedication to ensuring that I am healthy and able to fully participate in events.

Custom eating is so much easier when you have a strong support system. I dedicated my victory of being 13th years gluten free, I also salute my family and friends for being support warriors and forward thinkers. I would not be where I am today without my support system.

Luv you all!!
XOXOXOX
Dawn

0 Comments

Kale - Sauteed

8/3/2015

0 Comments

Sautéed in bacon grease with bacon, shallots and garlic or raw in a salad, Kale has a great taste. Kale contains omega-3 fatty acids. It is high in calcium, contains iron, vitamins A, C and Kale is naturally high in fiber and low in calories. I sautéed kale and made a wonderful side dish. This vegetable is one of my 2015 farmers' market haul items. Here is the link to my cooking tutorial:

https://www.youtube.com/watch?v=WexZAqIkr8U

I hope you enjoy the recipe!
XOXOXOX
Dawn

0 Comments

S'mores

Cheerios Are Gluten Free

Key Lime Squares

Swiss Chard

13 Years Gluten Free - Celebrate With Me!

Kale - Sauteed

Dawn

Archives

Categories